Including Heating Or Dehydration Patents (Class 426/465)
  • Publication number: 20150132434
    Abstract: An edible product including surimi, fish or fish portions, in various pasta-like shapes. The edible product has a high satiety index relative to unprocessed cooked fish and also provides a low glycemic index when compared to conventional pasta. Also disclosed is a method of manufacturing the edible product in various pasta-like shapes. The product may include between 1%-25% protein, between 1%-20% fat, and a ratio of Omega 3 to Omega 6 of at least 5:1.
    Type: Application
    Filed: January 21, 2015
    Publication date: May 14, 2015
    Inventors: Noam WEINBERG-SEHAYEK, Avraham WEINBERG
  • Patent number: 8999422
    Abstract: Improved processes for the production of engineered feed or food ingredients by extrusion comprise the steps of directing a dry fraction and a byproduct slurry fraction in serial order through a preconditioner and twin-screw extruder in order to create a wet extrudate, which is thereafter dried. The dry fraction is selected from sources of plant-derived starch and/or protein, sources of animal-derived functional proteins, and mixtures thereof. The slurry fraction comprises aqueous byproduct slurries from meat, dairy, vegetable, and fruit processing. The extrusion processes yield high-quality ingredients without the need for conventional rendering.
    Type: Grant
    Filed: October 26, 2012
    Date of Patent: April 7, 2015
    Assignee: Wenger Manufacturing, Inc.
    Inventors: LaVon Wenger, Marc L. Wenger
  • Patent number: 8980353
    Abstract: Methods of making low-fat or fat free snack food products, and products made according to the methods, in which food pieces are subjected to enzyme and/or cation treatment and/or specific cooking and/or drying techniques, to provide for snack food products having the texture, flavor, and other characteristics of conventional full-fat products.
    Type: Grant
    Filed: October 17, 2013
    Date of Patent: March 17, 2015
    Assignee: JimmyAsh LLC
    Inventors: Jamshid Ashourian, Laurie J. Keeler, Durward A. Smith
  • Publication number: 20150017298
    Abstract: Methods and systems for continuously producing foaming compositions from powders, granules, and/or particulate are provided and/or powders, granules, and/or particulates that contains high pressure gas. The methods and systems are configured to reduce energy costs and overall processing time and, thus, provide advantages over the prior batch processes that have lengthy temperature ramp-up and cool-down times due to the shortcomings of using a large pressure vessel.
    Type: Application
    Filed: November 14, 2011
    Publication date: January 15, 2015
    Inventors: Aaron R. Colmerauer, Vijay K. Arora, Gerald Olean Fountain, Philip James Oxford, Evan J. Turek, Bary Lyn Zeller
  • Patent number: 8920859
    Abstract: A stigmasterol-rich phytosterol composition is prepared wherein the composition comprises at least 50% stigmasterol, based on the total weight of phytosterols, no more than 1000 ppm water, no more than 50 ppm ethanol, and wherein stigmasterol is at least 98% in the anhydrous form. A ready-to-freeze beverage is provided comprising the stigmasterol-rich composition and water, with optional additives. A frozen beverage is prepared from the ready-to-freeze beverage as a pourable slush. There are further provided processes to prepare the ready-to-freeze beverage and the frozen slush beverage.
    Type: Grant
    Filed: March 19, 2012
    Date of Patent: December 30, 2014
    Assignee: Diageo Great Britain Ltd.
    Inventors: Daniel Albert Green, H. David Rosenfeld, Michael Jonathan Doby, Scott Winston, Harry Levine, Louise Slade, Dennis Brooks
  • Publication number: 20140335249
    Abstract: Methods of making low-fat or fat free snack food products, and products made according to the methods, in which food pieces are subjected to enzyme and/or cation treatment and/or specific cooking and/or drying techniques, to provide for snack food products having the texture, flavor, and other characteristics of conventional full-fat products.
    Type: Application
    Filed: July 28, 2014
    Publication date: November 13, 2014
    Inventors: Jamshid Ashourian, Laurie J. Keeler, Durward A. Smith
  • Publication number: 20140335259
    Abstract: Disclosed are methods of preparing dryblended powdered nutritional compositions including at least one dry ingredient that has undergone a microbial inactivation heat treatment sufficient to inactivate microbes present therein. The heat treatment comprises subjecting the dry ingredient to a temperature of greater than 48° C. to no greater than 60° C. for a period of from 2 days to 30 days and allows for incorporation of the dry ingredient into the dryblended powdered nutritional composition without risk of substantial microbial contamination of the composition, and further, without substantially altering the physical and functional properties of the dry ingredient.
    Type: Application
    Filed: December 19, 2012
    Publication date: November 13, 2014
    Applicant: ABBOTT LABORATORIES
    Inventors: Mustafa Vurma, Wendy S. Fox, Nurdan Kocaoglu-Vurma
  • Patent number: 8865239
    Abstract: The invention relates to compositions and methods for making human consumable jerky treats. The invention provides moist, flavorful jerky treats and methods for making such treats.
    Type: Grant
    Filed: December 18, 2008
    Date of Patent: October 21, 2014
    Assignee: Sergeant's Pet Care Products, Inc.
    Inventor: Mark A. Levin
  • Publication number: 20140308411
    Abstract: A method of preparing a shelf-stable processed grain product includes a series of heating and cooling steps performed on a processed grain product having a water activity value of about 0.65 or less. A first heating step takes the grain pieces to a first elevated temperature, which is followed by a first cooling step. The grain pieces are passed to a second heating step to reach a second elevated temperature, followed by a second cooling step. The grain pieces are then passed to a third heating step, after which they are sufficiently soft and pliable for a final forming step such as flaking, bumping, puffing, or the like. This allows grain pieces that are suitable for long term storage, but too brittle for final forming, to be softened for final forming without raising the moisture content to a point that is conducive to mold formation or reduced product quality.
    Type: Application
    Filed: April 3, 2014
    Publication date: October 16, 2014
    Applicant: Process Partners, Inc.
    Inventors: James C. Breslin, Stephen J. Kalchik, Michael F. Raymond
  • Publication number: 20140287131
    Abstract: The application relates to a process comprising retorting a food product comprising thermally inhibited flour for a time from about 15 minutes to about 80 minutes to achieve a F0 value of at least 10.
    Type: Application
    Filed: March 25, 2013
    Publication date: September 25, 2014
    Applicant: CORN PRODUCTS DEVELOPMENT, INC.
    Inventors: Leslie Drew, Yadunandan L. Dar
  • Publication number: 20140271992
    Abstract: An improved method for heat treating flour. The resulting flour has increased moisture absorption and increased strength. Dough made from the heat-treated flour has improved performance, and baked goods made from the heat-treated flour have improved properties relative to dough and baked goods made from untreated flour.
    Type: Application
    Filed: March 13, 2014
    Publication date: September 18, 2014
    Applicant: Rich Products Corporation
    Inventor: John S. Roberts
  • Publication number: 20140272064
    Abstract: The invention is an improved process and system for producing a shaped snack chip. A shaping oven, which uses a chain edge conveyor having transverse slats with at least one spring affixed to the slats, is used to convert dough pieces into shaped pre-forms, which can optionally be further dehydrated to form shaped snack chips.
    Type: Application
    Filed: March 12, 2014
    Publication date: September 18, 2014
    Applicant: FRITO-LAY NORTH AMERICA, INC.
    Inventors: Timothy Allen JOHNSON, Scott Alan RICHEY, Richard James RUEGG, Sidharth SAMBASHIVAN, Rogers WILLIAMS
  • Patent number: 8808783
    Abstract: A method for making a snack product having a target shape from expandable pellets is disclosed. The snack product is formed into a target shape by expanding the pellets inside a mold. As the pellets expand inside the mold, the mold walls restrain the pellets expansion in the direction normal to the mold wall surface. The pellets also adhere to one another as they expand. An edible binder material can be included to facilitate such adherence.
    Type: Grant
    Filed: September 9, 2011
    Date of Patent: August 19, 2014
    Assignee: Frito-Lay North America, Inc.
    Inventors: Fernando Ramirez, Roberto Guzman, Anamaria Garcia, Antonio Pacheco
  • Patent number: 8784913
    Abstract: Use of dried rehydratable food, such as in a dried soup, a dried beverage, a breakfast cereal, a yoghurt and a dried sauce, is widespread. However it has been observed that when the dried components are fruit and/or vegetable, the components, on rehydration, do not resemble the fruit and/or vegetable before desiccation. That is to say they no longer have a fresh appearance but are discoloured and lack firmness. This transformation is due to cellular damage which occurs during desiccation. In particular, it is thought that phospholipid membranes are destabilised by insertion of cellular amphiphiles, phase transition into the gel phase and membrane fusion. This invention seeks to solve the above-mentioned technical problem by providing, amongst other things, a dried rehydratable food which is a fruit, vegetable or part thereof which, on rehydration, has improved appearance, texture and rehydration properties.
    Type: Grant
    Filed: May 25, 2011
    Date of Patent: July 22, 2014
    Assignee: Conopco, Inc.
    Inventors: Mark John Berry, John Casey, Ravine Anthony Gungabissoon, Andrew Paul Ormerod, Sally Pamela Redfern, Jacqueline de Silva, Joy Elizabeth Wilkinson
  • Patent number: 8778431
    Abstract: A nutrition-enriched rice manufacturing method includes a harvesting process of harvesting raw unhulled rice as a starting material from a paddy field, a nutrition enriching process of generating nutrition-enriched unhulled rice by heating the raw unhulled rice of which average moisture content is at a predetermined level of 20% by weight or more with a microwave heating device and heat-retaining the raw unhulled rice for a predetermined period of time with a heat retention device, and a drying, hulling and polishing process of drying nutrition-enriched unhulled rice so as to have an average moisture content suitable to a long-term storage, hulling to remove chaff, and polishing to remove embryo and bran layer so as to obtain nutrition-enriched polished rice which abundantly contains gamma aminobutyric acid in an endosperm part.
    Type: Grant
    Filed: May 17, 2011
    Date of Patent: July 15, 2014
    Inventors: Toshiharu Ando, Tsuyako Ando
  • Patent number: 8765206
    Abstract: A coffee composition based on instant freeze-dried coffee with the taste and aroma characteristics of a regular roasted coffee is provided. A method for obtaining the composition by processing regular roasted fine ground coffee through concentrated liquid coffee extract. This processing combined with freeze drying produces uniformly structured freeze-dried granules with uniform content of regular roasted fine ground coffee inside the granules.
    Type: Grant
    Filed: June 23, 2010
    Date of Patent: July 1, 2014
    Inventor: Khikmat Vadi Shakhin
  • Publication number: 20140154379
    Abstract: A process and apparatus for preparing a dried food product said process comprising treating a dried food with an aqueous acidulant, in an amount and for a period of time which is sufficient to modify a surface of the food to increase water permeability; dehydrating the acidified food to obtain a desired moisture content with heat; cooling the heated dehydrated acidified food; and infusing the cooled dehydrated acidified food with an infusate.
    Type: Application
    Filed: June 10, 2013
    Publication date: June 5, 2014
    Inventor: Jack G. Mazin
  • Patent number: 8733237
    Abstract: Apparatus manufactures thin confectionery products with uniform shapes and has first and second drying apparatuses between shape cutting and baking apparatuses for adjusting water content of raw dough pieces. The first drying apparatus has upper and lower levels, the upper level having conveyor belts at plural stages for transporting the dough pieces under hot air atmosphere and the lower level having conveyor belt for cooling, and conveyor belt for maturing the cooled pieces. The second drying apparatus has atmosphere at lower temperature than the first drying apparatus and plural rotary drums each having an inlet and an outlet and being rotatably mounted in the second apparatus. A chute transports the raw dough pieces from uppermost to lowermost ones of the rotary drums.
    Type: Grant
    Filed: April 18, 2012
    Date of Patent: May 27, 2014
    Assignee: Arai Foods Machinery Co., Ltd.
    Inventor: Seiichi Arai
  • Patent number: 8734885
    Abstract: This invention relates to a cold infusion process for fortifying coffee beans with one or more vitamin, non-vitamin, mineral, non-mineral, botanical, hormone, herb, neutraceutical, lipid, carbohydrate, amino acid, acid, salt, prebiotic, or probiotic functional additives. This invention also discloses an infused coffee bean produced by the process of infusing the coffee bean at a temperature of less than about 120° F. with a solution comprising water, a bridge initiator for acid salt bias, fortifying agent(s), and an acid in a quantity sufficient to reach a pH of about 3.65. Further, this invention provides a method for the infusion of a coffee bean with at least one fortifying agent at approximately room temperature.
    Type: Grant
    Filed: June 28, 2007
    Date of Patent: May 27, 2014
    Assignee: Voyava Republic LLC
    Inventor: Michael Sweeney
  • Patent number: 8715760
    Abstract: Methods of making low-fat or fat free snack food products, and products made according to the methods, in which food pieces are subjected to enzyme and/or cation treatment and/or specific cooking and/or drying techniques, to provide for snack food products having the texture, flavor, and other characteristics of conventional full-fat products.
    Type: Grant
    Filed: October 4, 2006
    Date of Patent: May 6, 2014
    Inventors: Jamshid Ashourian, Laurie J. Keeler, Durward A. Smith
  • Patent number: 8707861
    Abstract: An apparatus for pasteurizing a dry food product comprises an impingement chamber, a conveyor for conveying the dry food product through the impingement chamber; a heater and water supply assembly for generating heated, moist air, and a fan for circulating the heated, moist air through the impingement chamber and onto the dry food product. In operation, the moisture in the heated, moist air condenses on the surface of the dry food product and produces a heat of condensation which heats the surface of the dry food product. Moreover, this heat of condensation is sufficient to kill a percentage of any pathogenic microorganisms which may be present on the surface of the dry food product.
    Type: Grant
    Filed: July 22, 2005
    Date of Patent: April 29, 2014
    Assignee: John Bean Technologies Corporation
    Inventors: Ramesh M. Gunawardena, Zhijun Weng
  • Publication number: 20140087044
    Abstract: Improved processes for the production of engineered feed or food ingredients by extrusion comprise the steps of directing a dry fraction and a byproduct slurry fraction in serial order through a preconditioner and twin-screw extruder in order to create a wet extrudate, which is thereafter dried. The dry fraction is selected from sources of plant-derived starch and/or protein, sources of animal-derived functional proteins, and mixtures thereof. The slurry fraction comprises aqueous byproduct slurries from meat, dairy, vegetable, and fruit processing. The extrusion processes yield high-quality ingredients without the need for conventional rendering.
    Type: Application
    Filed: October 26, 2012
    Publication date: March 27, 2014
    Inventors: LaVon Wenger, Marc L. Wenger
  • Patent number: 8679560
    Abstract: Apparatus, systems and methods are disclosed to manufacture a plurality of edible pieces in a continuous process where each piece is generally different in thickness, shape, size and/or texture from another piece, so as to create, in the aggregate product distribution, pieces of randomly varying thickness, size, shape and/or texture.
    Type: Grant
    Filed: February 28, 2011
    Date of Patent: March 25, 2014
    Assignee: Del Monte Corporation
    Inventors: Davor Juravic, Yomayra Alvarez, Oscar Ortiz, Dwayne P. McDowell, II, Geoffrey Chase Thornhill
  • Publication number: 20140065280
    Abstract: A starchy food having an initial moisture content in the range from 20% wb to 35% wb. is passed through states in which the food surface has various pairs temperature and surface moisture values. Then, the starchy food is brought to and maintained at a temperature in such a manner that a degree of gelatinization of at least 75% is achieved. Then, the surface is cooled to a temperature below the temperature Tg mid of the glass transition curve, based on the moisture of the starchy food. Then, the cooled, starchy food is dried at a temperature above the temperature Tg onset of the glass transition curve, based on the moisture of the starchy food.
    Type: Application
    Filed: April 16, 2012
    Publication date: March 6, 2014
    Applicant: Buhler AG
    Inventors: Béatrice Conde-Petit, Markus Nussbaumer
  • Patent number: 8642103
    Abstract: A process for the preparation of chewable honey without loss of its nutritional values and a honey chew bar obtained through such process, said chewable honey bar providing sustained energy to the consumer without loss of nutritional values and flavor of natural honey. During the process, an additional flavor may be added, comprising of additives, natural flavor, artificial flavor and nature identical flavor for example being selected of strawberry, vanilla, coffee, chocolate, rose, cloves or any other such flavor to the Honey.
    Type: Grant
    Filed: September 26, 2008
    Date of Patent: February 4, 2014
    Inventor: Prakash Kejriwal
  • Publication number: 20140010940
    Abstract: An aqueous solution of a soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b. which is completely soluble in aqueous media at a pH of less than about 4.4 and heat stable at that pH range is adjusted in pH to a pH of about 6.1 to about 8. The resulting product is further processed by drying the product, recovering and drying any precipitated soy protein material, heat treating and then drying the product, or heat treating the product and recovering and drying any precipitated soy protein material.
    Type: Application
    Filed: June 24, 2013
    Publication date: January 9, 2014
    Inventors: Brent E. Green, Martin Schweizer, Kevin I. Segall
  • Patent number: 8623438
    Abstract: A dehydrated avocado in pieces that is a semi-porous, rigid and fragile solid preserving the organoleptic properties of the fresh fruit and having a dry base weight chemical composition of 17.6 grams to 30.4 grams of carbohydrates, 6.8 grams to 8.4 grams of proteins, 61.2 grams to 69.2 grams of oil, 0.5 grams to 1.5 grams of water and 5.6 grams to 8.4 grams of fiber is produced selecting the avocado at a ripeness level higher than the climacteric maximum; pre-cooling; scalding; cutting the tip, wherein the tip is the section of the fruit immediately behind the petiole; removing the skin; slicing with the pit included; applying vacuum and microwave dehydration; and removing the pit sections from the slices.
    Type: Grant
    Filed: November 20, 2008
    Date of Patent: January 7, 2014
    Inventors: Erwin Hermann Schlager Riebl, Marco Antonio Fedelli Garrido
  • Publication number: 20130337122
    Abstract: The present invention concerns a new method for dehydrating natural fruit and/or vegetable products in order to modify their textural properties, so as to obtain chewy and non-sticky dices or pieces intended to be used by people having (or suffering from) difficult chewing, for example in sweet food, in dried savoury food, in baby food, hospital food, food for seniors and/or clinical nutrition for people with medical conditions.
    Type: Application
    Filed: March 2, 2012
    Publication date: December 19, 2013
    Inventors: Hugues Falquerho, Cecile Pussat, Eric Vouland
  • Publication number: 20130316057
    Abstract: An isolated polynucleotide is provided. The isolated polynucleotides comprising a nucleic acid sequence encoding a polypeptide having an amino acid sequence at least 88% homologous to SEQ ID NO: 22, the polypeptide being capable of increasing a cuticular water permeability of a plant expressing same. Also provided are methods of generating plants expressing such polypeptides which can be used for producing dehydrated plants or cuticular covered portions thereof.
    Type: Application
    Filed: May 27, 2013
    Publication date: November 28, 2013
    Applicant: The State of Israel, Ministry of Agriculture & Rural Dev., Agricultural Research Organization
    Inventors: Arthur A. Schaffer, Ran Hovav
  • Patent number: 8574657
    Abstract: A method for heat-treating flour comprising the steps of dehydrating the flour to minimize or avoid gelatinization, and heat treating the dehydrated flour. The resulting flour has increased moisture absorption. Dough made from the heat-treated flour has improved performance and baked goods made from the heat-treated flour have improved properties relative to dough and baked goods made from untreated flour.
    Type: Grant
    Filed: October 9, 2009
    Date of Patent: November 5, 2013
    Assignee: Rich Products Corporation
    Inventors: Praveen Upreti, John S. Roberts, Rohit Jalali
  • Patent number: 8568812
    Abstract: The present invention relates to an improved method of drying the extracted beet chips and means and equipment for carrying out the method, with emphasis especially on the reduction of the emission of organic carbon compounds during the chip drying stage and on the reduction of the primary energy consumption.
    Type: Grant
    Filed: January 26, 2007
    Date of Patent: October 29, 2013
    Assignee: Sudzucker Aktiengesellschaft Mannheim/Ochsenfurt
    Inventors: Mohsen Ajdari Rad, Stefan Frenzel, Azar Shahidizenouz
  • Patent number: 8563070
    Abstract: Disclosed herein is a method of manufacturing citrus snacks. In this method, citrus fruits are sliced in a natural state and dried under reduced pressure so that the citrus fruits may be dried while containing the same nutrients as when fresh, thereby avoiding nutritional damage due to high temperature drying. Further, the citrus fruits containing various nutrients are provided to users in a snack form that allows more convenient ingestion, so that the citrus fruits may be easily ingested by children and the elderly to whom the supply of nutrition is essential.
    Type: Grant
    Filed: April 8, 2011
    Date of Patent: October 22, 2013
    Assignee: O'Jeju Agro Foodtech Holdings, Inc.
    Inventor: Young Beom Choi
  • Publication number: 20130266697
    Abstract: The present invention relates to a method for obtaining artificial casing for filling foodstuffs and artificial casing obtained by means of said method, which comprises extruding gel through an output slot having a closed, polygonal and non-circular geometric configuration, obtaining a tubular film with a circular cross-section due to the effect of pressure exerted by a fluid that is injected into said hollow tubular film, such that the artificial casing obtained has a high dilation capacity in its cross-section, while at the same time maintaining the same longitudinal traction values as a casing obtained using a circular slot of the same caliber.
    Type: Application
    Filed: October 27, 2011
    Publication date: October 10, 2013
    Applicant: VISCOFAN ,S.A.
    Inventors: lon Iñaki Garcia Martinez, Carlos Maria Longo Areso
  • Publication number: 20130243930
    Abstract: Provided are roasted coffee beans useful for producing a coffee beverage having rich body and taste and suppressed in unpleasant taste. The roasted coffee beans of the present invention have an L value of 10 to 20, a content weight ratio [(B)/(A)] of hydroxyhydroquinone (B) to hydroquinone (A) of 3.5 or less, and a content of chlorogenic acids (C) of 0.3 to 1.5 g relative to 100 g of the roasted coffee beans.
    Type: Application
    Filed: September 13, 2012
    Publication date: September 19, 2013
    Applicant: KAO CORPORATION
    Inventor: Tatsuya KUSAURA
  • Publication number: 20130243921
    Abstract: A process and reactor used for the depth thermal treatment in maize for producing High Performance Integral Nixtamal, a process for treating maize under conditions different from known ones and by which a new product can be manufactured which has been called High Performance Integral Nixtamal.
    Type: Application
    Filed: February 28, 2013
    Publication date: September 19, 2013
    Inventors: Roberto Leopoldo Castro GENERA, Alicia Olga Lobo IRUEGAS
  • Publication number: 20130216686
    Abstract: Soy protein products obtained from high oleic soybeans, wherein such products, have improved whiteness, reduced viscosity and reduced gel-strength, are described. Use of such products in food, beverage and animal feed are also disclosed.
    Type: Application
    Filed: September 28, 2012
    Publication date: August 22, 2013
    Inventors: SUSAN KNOWLTON, Charles T. Blaisdell
  • Patent number: 8512785
    Abstract: In order to specify a device (1) and a method for the micro-particulation of filtration residues comprising a mechanical treatment and a heat treatment, in particular of whey proteins in ultra-filtration whey concentrates, which in each case permit a particularly high yield of particles in a preselectable size range in a manner which spares resources, it is suggested to provide a separate heat treatment device (5) as well as a separate mechanical treatment device (9) or for the heat treatment and the mechanical treatment to be carried out separately from one another with respect to space and time.
    Type: Grant
    Filed: August 17, 2005
    Date of Patent: August 20, 2013
    Assignee: Tetra Laval Holdings & Finance S.A.
    Inventor: Dieter Krüsemann
  • Patent number: 8505446
    Abstract: A plant has a line to convey trays and a processing chamber under modified atmospheric conditions that has a regulating chamber with gates at an entrance and a regulating chamber (9) with gates at an exit to introduce and extract trays with foodstuff. Before the input regulating chamber there is a stacking device for stacking trays, after the exit of the input regulating chamber (4) and inside the processing chamber there is an unstacking device, and transfer device are arranged to introduce stacks of trays in the processing chamber through the regulating chamber in order to provide sufficient time to regulate the atmospheric conditions in the regulating chamber without lowering the advance rate of the trays in the line.
    Type: Grant
    Filed: December 14, 2009
    Date of Patent: August 13, 2013
    Assignee: Metalquimia S.A.
    Inventor: Narcis Apellido
  • Publication number: 20130177694
    Abstract: This invention provides a novel method for producing maize flour including at least one treatment step in which a product comprising maize is treated under alkaline conditions, wherein an alkaline solution is sprayed onto the product. Furthermore, a facility for producing maize flour is disclosed, in particular in said method. Moreover, maize flour obtained by this method and foodstuffs containing this flour are disclosed.
    Type: Application
    Filed: September 20, 2010
    Publication date: July 11, 2013
    Inventors: Markus Nussbaumer, Noël Girardet, Walter Wäspi
  • Publication number: 20130171324
    Abstract: The present invention defines an apparatus and a process for vacuum drying fruit or vegetables, particularly tropical fruit, such as bananas, mangos and pineapples, so as to provide an exceptionally sweet and flavorful fruit chip snack product which is substantially free of any additives such as frying oil, preservatives, added sugar and artificial sweeteners. The process is a vacuum drying process and utilizes a drying apparatus in the form of an autoclave which contains within it a stacked platen heat exchanger wherein trays of the fruit to be dried are placed between heated platens in the heat exchanger. The platens are heated using hot water or a hot water/steam mixture and the drying is done in the autoclave under pressure.
    Type: Application
    Filed: December 14, 2012
    Publication date: July 4, 2013
    Applicant: Chiquita Brands International Inc.
    Inventor: Chiquita Brands International Inc.
  • Patent number: 8460731
    Abstract: A process and apparatus for preparing a dried food product said process comprising treating a dried food with an aqueous acidulant, in an amount and for a period of time which is sufficient to modify a surface of the food to increase water permeability; dehydrating the acidified food to obtain a desired moisture content with heat; cooling the heated dehydrated acidified food; and infusing the cooled dehydrated acidified food with an infusate.
    Type: Grant
    Filed: May 2, 2008
    Date of Patent: June 11, 2013
    Inventor: Jack G. Mazin
  • Patent number: 8445048
    Abstract: The invention relates to a method for producing vegetable products from blanched vegetables, comprising: par frying the blanched vegetables at a par frying temperature and next applying heat and humidity for drying the vegetables.
    Type: Grant
    Filed: November 20, 2007
    Date of Patent: May 21, 2013
    Inventors: David Rogers, Michael Sahagian
  • Publication number: 20130122181
    Abstract: The invention provides novel food compositions having a realistic meat-like appearance, feel, and texture. The compositions comprise from about 40 to about 90% functional proteins, from about 0.05 to about 2% of one or more cross-linking agents, and from about 60 to about 10% of a meat slurry, wherein the meat slurry comprises meat and one or more humectants plasticizers in a meat:humectant plasticizer ratio of from about 20:80 to about 80:20. The compositions are produced by heating a preconditioned mixture of the food components under pressure and then expanding the heated composition to form the food composition.
    Type: Application
    Filed: January 8, 2013
    Publication date: May 16, 2013
    Applicant: Nestec SA
    Inventors: Richard B. Uhrhan, David W. Kuehnle
  • Publication number: 20130101701
    Abstract: Use of dried rehydratable food, such as in a dried soup, a dried beverage, a breakfast cereal, a yoghurt and a dried sauce, is widespread. However it has been observed that when the dried components are fruit and/or vegetable, the components, on rehydration, do not resemble the fruit and/or vegetable before desiccation. That is to say they no longer have a fresh appearance but are discoloured and lack firmness. This transformation is due to cellular damage which occurs during desiccation. In particular, it is thought that phospholipid membranes are destabilised by insertion of cellular amphiphiles, phase transition into the gel phase and membrane fusion. This invention seeks to solve the above-mentioned technical problem by providing, amongst other things, a dried rehydratable food which is a fruit, vegetable or part thereof which, on rehydration, has improved appearance, texture and rehydration properties.
    Type: Application
    Filed: May 25, 2011
    Publication date: April 25, 2013
    Inventors: Mark John Berry, John Casey, Ravine Anthony Gungabissoon, Andrew Paul Ormerod, Sally Pamela Redfern, Jacqueline de Silva, Joy Elizabeth Wilkinson
  • Publication number: 20130089648
    Abstract: Food processing methods and associated apparatuses are disclosed herein. In one embodiment, a food processing method includes heating a meat product in an oven to a pasteurizing temperature of the meat product followed by drying the meat product at the oven temperature that is below the maximum oven temperature of the processing cycle. In another embodiment, the method includes heating a meat product in a continuous belt grill, followed by drying the meat product in a temperature/relative humidity controlled oven. By breaking the food processing method into at least two phases, the method can result in a shorter processing time with better control of the process end points.
    Type: Application
    Filed: October 8, 2012
    Publication date: April 11, 2013
    Inventors: Richard Meyer, Dina Price
  • Patent number: 8399038
    Abstract: An inexpensive heat treatment method for producing dried microbial cells is provided, wherein the method does not result in lowering the quality of the microbial cells or causing pulverization. The method includes a step of heating microbial cells to between 200 to 450° C. for 1 to 30 seconds.
    Type: Grant
    Filed: June 27, 2008
    Date of Patent: March 19, 2013
    Assignee: Ajinomoto Co., Inc.
    Inventors: Hidetsugu Nakazawa, Togo Hotta, Hiroyuki Sato
  • Patent number: 8372467
    Abstract: Potato chip cooking process and apparatus includes controlled cooking of potato slices from the initial to the final cooking stages. Slices are deposited in hot cooking oil to develop a slice pack which is carried along a cooking path during which the pack is agitated and mixed by paddle means or tumbled so that the individual slices receive maximum contact with the cooking medium. The cooking path may be divided into one or more stages in each of which the cooking times and temperatures are selected and maintained to produce potato chips of different styles having a final moisture content in the range of 1.2% to 2%. Further disclosed are apparatus that includes temperature and oil circulation controls for the oil heat exchangers dedicated to each stage of a cooking protocol.
    Type: Grant
    Filed: July 22, 2008
    Date of Patent: February 12, 2013
    Assignee: Heat and Control, Inc.
    Inventors: Andrew A. Caridis, John Macrae Silvester, Anthony Wade Morris, Thomas John Miller, Enrique Alejandro Leon
  • Publication number: 20130034649
    Abstract: The present invention relates to a lozenge comprising at least 70% w/w sweetener, preferably at least 80% w/w, more preferably at least 90% w/w sweetener and binding agent wherein the binding agent comprises isomalt, preferably the binding agent is consisting of isomalt. The amount of sweetener and binding agent is from 99/1 to 70/30 weight percent based on dry substance of lozenge. The current invention further relates to a process for producing these lozenges. It further relates to a composition consisting of isomalt and at least 70% w/w erythritol, preferably at least 80% w/w, more preferably at least 90% w/w erythritol and wherein the amount of erythritol and isomalt is from 99/1 to 70/30 weight percent based on dry substance of composition and the use of isomalt as a binding agent in the preparation of a lozenge and the use of said lozenge in the field of food, feed, pharma, cosmetics, detergents, fertilizer or agrochemical products.
    Type: Application
    Filed: April 13, 2011
    Publication date: February 7, 2013
    Applicant: Cargill, Incorporated
    Inventors: Catherine Patricia L. Boghmans, Bart Cortebeeck, Liesbeth Maria Fernande Meeus, Cornelius Adrianus Petrus Sips
  • Patent number: 8357415
    Abstract: In pressure bonding edible layers having irregular surfaces due to the presence of aggregated substance so that the irregular surfaces face each other, an edible layer substantially free of any aggregated substance is interposed therebetween. This allows an orally administrable edible agent of aggregated substance-containing laminate film form having a multilayer structure including laminated extremely thin layers to be produced. The multilayer structure by such a pressure bonding technique can satisfy quantitative accuracy required for pharmaceutical preparations, and prevents time constraint in a drying step or the like, thereby providing a producing method with high productivity.
    Type: Grant
    Filed: May 25, 2005
    Date of Patent: January 22, 2013
    Assignee: Kyukyu Pharmaceutical Co., Ltd.
    Inventor: Kayo Furusawa
  • Patent number: 8337935
    Abstract: The present invention provides a method of processing porkhide dog chews. The method includes the step of first subjecting pigskin rawhide to defatting and depilation treatment. Then the rawhide is split to obtain a first, a second, a third and a fourth layer of rawhide material. The rawhide material undergoes defatting, rinsing, and sun-drying to produce a finished hide product. The hide product is smoked to achieve objectives of dying and flavoring to result in a finished porkhide dog chew product.
    Type: Grant
    Filed: September 3, 2010
    Date of Patent: December 25, 2012
    Assignee: Prestige Pet Products, Inc.
    Inventor: Zhu Zhao Chong