Removing Of Solid Part From Solid Material Patents (Class 426/479)
  • Patent number: 10130105
    Abstract: A bone-meat separator includes a chassis, a driving mechanism, a transmission shaft, a spiral shaft, a feed hopper, a pressurization portion and a bone-meat separation portion. In this design, a separation spiral shaft portion is a conical spiral shaft; the bone-meat separation portion is a conical component coaxially sheathed on the periphery of the separation spiral shaft portion, and an inner wall of the bone-meat separation portion is in clearance fit with an outer wall of the separation spiral shaft portion. With regard to the bone-meat separator, since the inner wall of the bone-meat separation portion and the outer wall of the spiral shaft are always in a stable clearance fit state, the service life is improved.
    Type: Grant
    Filed: March 22, 2017
    Date of Patent: November 20, 2018
    Assignee: Sunby Machinery Co., Ltd.
    Inventors: Baichun Zhang, Tianyang Zhang, Tianfang Zhang
  • Patent number: 9497976
    Abstract: A method for improving frozen fish fillets treated by way of a salt-water immersion process includes the following steps: pretreating raw fish to obtain fish fillets; precooling the fish fillets; stacking the precooled fish fillets to obtain a fish fillet stack; freezing the fish fillet stack by using a salt-water immersion process, and performing power-variable ultrasonic wave treatment; and feeding the fish fillets into a cold storage, and performing freezing storage at minus 18 degrees centigrade. The power-variable ultrasonic wave treatment includes: firstly treating for 5 to 10 min under the power of 800 to 600 W, and then changing the power to 200 to 600 W for treating for 5 to 15 min. The freezing time of fish flesh is shortened, and formed ice crystals are fine and uniform, thereby preventing the damage of the formed ice crystals to cell walls.
    Type: Grant
    Filed: December 20, 2013
    Date of Patent: November 22, 2016
    Assignee: SOUTH CHINA UNIVERSITY OF TECHNOLOGY
    Inventors: Dawen Sun, Fen Hu, Xin'an Zeng, Qijun Wang, Wenhong Gao
  • Publication number: 20150079258
    Abstract: A combination kitchen device includes a double peeler having a substantially hollow handle having a forward end and a rearward end and a releasably engageable holding tool inserted within the rearward end of the hollow handle. The double peeler includes a head connected transversely to the forward end of the hollow handle. The head has at least one recess, and at least one means for cutting mounted within the recess. The head has an opening having an eye removal cutting edge. The holding tool has a handle portion and an elongated blade portion attached transversely to the handle portion.
    Type: Application
    Filed: September 15, 2014
    Publication date: March 19, 2015
    Inventor: Aaron Szymanski
  • Patent number: 8940346
    Abstract: A method and apparatus for infrared peeling of fruits and vegetables is disclosed herein.
    Type: Grant
    Filed: May 18, 2011
    Date of Patent: January 27, 2015
    Assignees: The United States of America as represented by the Secretary of Agriculture, Del Monte Foods, Inc.
    Inventors: Zhongli Pan, Tara H. McHugh, James B. Valenti-Jordan, Carlos H. Masareje
  • Patent number: 8808782
    Abstract: A durum wheat pasta containing bran, wherein the bran has a total fiber content comprised between 30 and 36% and a protein content comprised between 15 and 19% (% in weight of the total weight of the bran); such pasta preferably has a bran content comprised between 5 and 30% and is produced by a process which comprises the steps of a) subjecting durum wheat caryopses (101) to sequential abrasion process phases in order to substantially remove the bran coating, thereby obtaining different bran fractions, the latter of which (D) originates from the removal of the aleurone, nucellar and testa layers; b) adding the latter bran fraction (D) to a durum wheat semolina (S) substantially free of bran in a quantity such to obtain a mixture (C) containing from 5 to 30% of the total weight of bran fraction (D); c) producing the pasta by means of conventional techniques starting from said mixture (C); the invention furthermore refers to a durum wheat semolina composition having a fiber content comprised between 30 and 36%
    Type: Grant
    Filed: November 10, 2006
    Date of Patent: August 19, 2014
    Assignee: Barilla G.e R. Fratelli S.p.A.
    Inventors: Guido Arlotti, Francesco Panto, Roberto Ranieri, Giovanni Tribuzio
  • Patent number: 8771777
    Abstract: A hard wheat pasta containing bran which has a total fiber content between 30 and 36% and a protein content between 15 and 19%. The pasta preferably has a bran content between 5 and 30% and is produced by a process including the steps of: subjecting hard wheat caryopses to sequential abrasion to substantially remove the bran coating and obtaining a bran fraction (D) which originates from the removal of the aleurone, nucellar and testa layers; adding the bran fraction (D) to a hard wheat semolina substantially free of bran to obtain a mixture containing 5 to 30% of the bran fraction (D); and producing the pasta from said mixture. The disclosure furthermore refers to a hard wheat semolina composition having a fiber content between 30 and 36% and a protein content between 15 and 19% and to a process for its production.
    Type: Grant
    Filed: March 7, 2012
    Date of Patent: July 8, 2014
    Assignee: Barilla G. e R. Fratelli S.p.A.
    Inventors: Guido Arlotti, Francesco Panto, Roberto Ranieri, Giovanni Tribuzio
  • Publication number: 20140113046
    Abstract: A slicer device and a method of using a slicer device for slicing and removing a fleshy part of a watermelon surrounded by a rind. The device includes a cutter piece, a plurality of cutters and at least one support bar attached to an outer surface of the cutter piece. The cutter piece has an outer surface and an inner surface defining an interior for receiving the fleshy part of the watermelon. The plurality of cutters are within the interior of the cutter piece arranged to form a pattern with a plurality of openings, with each of the openings being defined between cutters or between at least one cutter and the inner surface of the cutter piece, such that the fleshy part of the watermelon within the rind is cut into multiple pieces with geometric shapes.
    Type: Application
    Filed: March 12, 2013
    Publication date: April 24, 2014
    Inventor: Daniel G. Schwartz
  • Patent number: 8679565
    Abstract: A system for removing trim from sheet dough including a belt defined by an upper edge, lower edge, an interior surface, and an exterior surface, wherein a plurality of brushes extend from the lower edge of the belt at an orientation substantially perpendicular to the lower edge, an idler sprocket in communication with the interior surface of the belt, and a motor configured to rotate the belt about the idler sprocket.
    Type: Grant
    Filed: August 20, 2010
    Date of Patent: March 25, 2014
    Assignee: General Mills, Inc.
    Inventor: James W. Finkowski
  • Publication number: 20140017373
    Abstract: A peeling apparatus and related methods of peeling a food product are provided. The peeling apparatus includes a handle and a peeling blade connected to a first end of the handle. A rotatable brush is positioned proximate to the peeling blade, wherein the rotatable brush is rotatable about an elongated central axis, and wherein the elongated central axis is substantially parallel to a length of the peeling blade.
    Type: Application
    Filed: July 11, 2013
    Publication date: January 16, 2014
    Inventor: Ajit Kumar
  • Patent number: 8518467
    Abstract: Methods, devices, and compositions relating to processed grain products are shown for ground corn flour, soybean meal, cottonseed meal, and wheat middlings. An exemplary method shown is a fiber separation process for the ethanol industry corn products of Distillers Dried Grains (DDG) and Distillers Dried Grains with Solubles (DDGS) resulting from the widely used dry grind technology. A shown process and apparatus allows the removal and separate recovery of fiber-reduced products with expanded potential for use as a non-ruminant feed product in addition to the removal and separate recovery of a fiber-enriched product. The fiber enriched and fiber reduced products each have uses in the feed industry. The specific processes, devices, and compositions shown are readily adaptable to feed mills.
    Type: Grant
    Filed: February 11, 2010
    Date of Patent: August 27, 2013
    Assignee: Mississippi State University
    Inventors: Radhakrishnan Srinivasan, Vijay Singh, Ravi Challa
  • Publication number: 20130196049
    Abstract: There is provided a process for preparing a reduced sodium salt composition, the process comprising the steps of mixing sodium chloride with one or more sodium chloride substitute complexes, heating the so-formed mixture to form a melt, and cooling the melt to form a solid. The so-formed solid is a fused granular matrix of sodium chloride and one or more sodium chloride substitute complexes. An alternative process is provided in which the sodium chloride and the sodium chloride substitute complex are heated to the liquid phase before they are combined. A reduced sodium salt composition is also provided, in particular a reduced sodium chloride salt obtained from these processes.
    Type: Application
    Filed: April 14, 2010
    Publication date: August 1, 2013
    Applicant: KLINGE CHEMICALS LTD.
    Inventors: Douglas Hugh Brown, Michael Klinge, Stephan Klinge
  • Patent number: 8481099
    Abstract: Processes for converting by-products of citrus, such as peels and juice from juice sacs attached to the peel after hand or mechanical peeling into high quality dietary fiber, naringin, juice, and oil. The processes involve pressing peels to release juice from vesicles and then grinding peels in water to create a slurry. Peel color and oil is removed by a flotation technique. Decolorized citrus peel particles—or pulp—are debittered with water in steps of boiling and washing. Dietary fiber obtained after debittering is dried and packaged for commercial use. The process promotes environmental responsibility by reducing standard citrus waste—a high BOD waste product, by overcoming discharging problems with industrial waste, by converting an environmentally undesirable product—peels, juice, and oils—into a value-added ingredient, by drastically reducing discharge and penalty cost of waste, and by eliminating the use of solvents that generate pollution.
    Type: Grant
    Filed: September 12, 2011
    Date of Patent: July 9, 2013
    Assignee: Del Monte Corporation
    Inventors: Karim Nafisi-Movaghar, Loren L. Druz, Claudine Pepper Victoria
  • Publication number: 20130129887
    Abstract: A separating machine for separating products of soft and harder consistency includes a drum which is drivable in rotation about its axis and the peripheral surface of which has a plurality of holes. A pressing device which by means of a pressing element presses the product to be separated against the peripheral surface of the drum so that product components of soft consistency pass through the drum. A cooling device is provided for cooling the pressing device or the pressing element thereof.
    Type: Application
    Filed: August 3, 2011
    Publication date: May 23, 2013
    Applicant: MODERNPACK HOPPE GMBH
    Inventor: Jürgen Hoppe
  • Patent number: 8440246
    Abstract: By containing non-polymer catechins in high concentration, the physiological effects of the catechins are manifested, minerals indispensable to the living body are fortified, and the storage stability of a beverage is improved. A packaged beverage containing: (A) from 0.05 to 0.5% by mass of non-polymer catechins; (B) from 0.0012 to 0.12% by mass of calcium; (C) from 0.00012 to 0.006% by mass of magnesium; (D) from 0.000048 to 0.0024% by mass of zinc; (E) from 0.00004 to 0.002% by mass of iron; and (F) from 0.01 to 20% by mass of a sweetener, wherein a content mass ratio [(B)/(A)] of the calcium (B) to the non-polymer catechins (A) is from 0.001 to 1.0; (J) a percentage of gallate bodies in the non-polymer catechins is from 5 to 55% by mass; and pH is from 2.5 to 5.1.
    Type: Grant
    Filed: December 26, 2007
    Date of Patent: May 14, 2013
    Assignee: Kao Corporation
    Inventors: Masahiro Fukuda, Hirokazu Takahashi, Ryo Kusaka, Eri Itaya
  • Patent number: 8435580
    Abstract: A continuous flow/batch peeling device and method of using the device comprising a tub comprising a treatment zone and holding a replaceable quantity of an electrically conductive fluid and at least one produce immersed in the fluid, a belt comprised of a nonconductive material and comprising at least one divider that exposes produce to the treatment zone, and at least one variable power supply connected to at least one set of electrodes that are fixed to a wall of the treatment zone and in electrical contact with the fluid such that when the electrodes are energized, an electrical current is produced in the fluid and the produce causing the peel to rupture from an outer layer of flesh of the produce.
    Type: Grant
    Filed: June 3, 2008
    Date of Patent: May 7, 2013
    Assignee: The Ohio State University Research Foundation
    Inventors: Sudhir Sastry, Pisit Wongsa-Ngasri, Sarvesh N. Gupta, Brian F. Heskitt
  • Publication number: 20130108750
    Abstract: A cooking device, having a cooking surface made of a solid corrugated panel that is positioned at a non-horizontal angle such that fats and greases drain first into natural troughs in the panel and then down into a drainage trough running along a lower front edge of the cooking surface.
    Type: Application
    Filed: October 26, 2011
    Publication date: May 2, 2013
    Inventor: Santiago Vitagliano
  • Publication number: 20130089650
    Abstract: The invention relates to a preferably continuous method for precooking the surface of food products, characterized in that all or part of the surface of the product makes contact with the flame produced by a burner, the flame employed being an oxyhydrogen flame, preferably a hydrogen/oxygen flame.
    Type: Application
    Filed: June 1, 2011
    Publication date: April 11, 2013
    Applicant: L'AIR LIQUIDE SOCIETE ANONYME POUR L'ETUDE ET L'EX
    Inventors: Franck Cousin, Maryline Perrot-Minot
  • Patent number: 8298599
    Abstract: Highly purified Stevioside and Rebaudioside A were prepared from sweet glycoside extracts obtained from Stevia rebaudiana Bertoni leaves. The resulting sweeteners are suitable as non-calorie, non-cariogenic, non-bitter, non-lingering sweeteners, which may be advantageously applied in foods, beverages, and milk products.
    Type: Grant
    Filed: January 11, 2010
    Date of Patent: October 30, 2012
    Assignee: PureCircle Sdn Bhd
    Inventors: Varuzhan Abelyan, Avetik Markosyan, Lidia Abelyan
  • Patent number: 8298603
    Abstract: Highly purified Stevioside and Rebaudioside A were prepared from sweet glycoside extracts obtained from Stevia rebaudiana Bertoni leaves. The resulting sweeteners are suitable as non-calorie, non-cariogenic, non-bitter, non-lingering sweeteners, which may be advantageously applied in foods, beverages, and milk products.
    Type: Grant
    Filed: January 11, 2010
    Date of Patent: October 30, 2012
    Assignee: PureCircle Sdn Bhd
    Inventors: Varuzhan Abelyan, Avetik Markosyan, Lidia Abelyan
  • Patent number: 8298601
    Abstract: Highly purified Stevioside and Rebaudioside A were prepared from sweet glycoside extracts obtained from Stevia rebaudiana Bertoni leaves. The resulting sweeteners are suitable as non-calorie, non-cariogenic, non-bitter, non-lingering sweeteners, which may be advantageously applied in foods, beverages, and milk products.
    Type: Grant
    Filed: January 11, 2010
    Date of Patent: October 30, 2012
    Assignee: PureCircle Sdn Bhd
    Inventors: Varuzhan Abelyan, Avetik Markosyan, Lidia Abelyan
  • Patent number: 8298600
    Abstract: Highly purified Stevioside and Rebaudioside A were prepared from sweet glycoside extracts obtained from Stevia rebaudiana Bertoni leaves. The resulting sweeteners are suitable as non-calorie, non-cariogenic, non-bitter, non-lingering sweeteners, which may be advantageously applied in foods, beverages, and milk products.
    Type: Grant
    Filed: January 11, 2010
    Date of Patent: October 30, 2012
    Assignee: PureCircle Sdn Bhd
    Inventors: Varuzhan Abelyan, Avetik Markosyan, Lidia Abelyan
  • Patent number: 8293306
    Abstract: Highly purified Stevioside and Rebaudioside A were prepared from sweet glycoside extracts obtained from Stevia rebaudiana Bertoni leaves. The resulting sweeteners are suitable as non-calorie, non-cariogenic, non-bitter, non-lingering sweeteners, which may be advantageously applied in foods, beverages, and milk products.
    Type: Grant
    Filed: January 11, 2010
    Date of Patent: October 23, 2012
    Assignee: PureCircle Sdn Bhd
    Inventors: Varuzhan Abelyan, Avetik Markosyan, Lidia Abelyan
  • Patent number: 8293303
    Abstract: Highly purified Stevioside and Rebaudioside A were prepared from sweet glycoside extracts obtained from Stevia rebaudiana Bertoni leaves. The resulting sweeteners are suitable as non-calorie, non-cariogenic, non-bitter, non-lingering sweeteners, which may be advantageously applied in foods, beverages, and milk products.
    Type: Grant
    Filed: January 11, 2010
    Date of Patent: October 23, 2012
    Assignee: PureCircle Sdn Bhd
    Inventors: Varuzhan Abelyan, Avetik Markosyan, Lidia Abelyan
  • Patent number: 8293305
    Abstract: Highly purified Stevioside and Rebaudioside A were prepared from sweet glycoside extracts obtained from Stevia rebaudiana Bertoni leaves. The resulting sweeteners are suitable as non-calorie, non-cariogenic, non-bitter, non-lingering sweeteners, which may be advantageously applied in foods, beverages, and milk products.
    Type: Grant
    Filed: January 11, 2010
    Date of Patent: October 23, 2012
    Assignee: PureCircle Sdn Bhd
    Inventors: Varuzhan Abelyan, Avetik Markosyan, Lidia Abelyan
  • Patent number: 8293302
    Abstract: Highly purified Stevioside and Rebaudioside A were prepared from sweet glycoside extracts obtained from Stevia rebaudiana Bertoni leaves. The resulting sweeteners are suitable as non-calorie, non-carcinogenic, non-bitter, non-lingering sweeteners, which may be advantageously applied in foods, beverages, and milk products.
    Type: Grant
    Filed: January 11, 2010
    Date of Patent: October 23, 2012
    Assignee: PureCircle Sdn Bhd
    Inventors: Varuzhan Abelyan, Avetik Markosyan, Lidia Abelyan
  • Patent number: 8293301
    Abstract: Highly purified Stevioside and Rebaudioside A were prepared from sweet glycoside extracts obtained from Stevia rebaudiana Bertoni leaves. The resulting sweeteners are suitable as non-calorie, non-cariogenic, non-bitter, non-lingering sweeteners, which may be advantageously applied in foods, beverages, and milk products.
    Type: Grant
    Filed: January 11, 2010
    Date of Patent: October 23, 2012
    Assignee: PureCircle Sdn Bhd
    Inventors: Varuzhan Abelyan, Avetik Markosyan, Lidia Abelyan
  • Patent number: 8293304
    Abstract: Highly purified Stevioside and Rebaudioside A were prepared from sweet glycoside extracts obtained from Stevia rebaudiana Bertoni leaves. The resulting sweeteners are suitable as non-calorie, non-cariogenic, non-bitter, non-lingering sweeteners, which may be advantageously applied in foods, beverages, and milk products.
    Type: Grant
    Filed: January 11, 2010
    Date of Patent: October 23, 2012
    Assignee: PureCircle Sdn Bhd
    Inventors: Varuzhan Abelyan, Avetik Markosyan, Lidia Abelyan
  • Patent number: 8293307
    Abstract: Highly purified Stevioside and Rebaudioside A were prepared from sweet glycoside extracts obtained from Stevia rebaudiana Bertoni leaves. The resulting sweeteners are suitable as non-calorie, non-cariogenic, non-bitter, non-lingering sweeteners, which may be advantageously applied in foods, beverages, and milk products.
    Type: Grant
    Filed: January 11, 2010
    Date of Patent: October 23, 2012
    Assignee: PureCircle Sdn Bhd
    Inventors: Varuzhan Abelyan, Avetik Markosyan, Lidia Abelyan
  • Patent number: 8273396
    Abstract: The hard shells or hulls of whole nuts are effectively cracked and separated from the nut meat by propelling and impacting the whole nuts at a predetermined trajectory velocity against an adjustable impacting plate set at the appropriate impacting angle. By controlling the manner in which the whole nuts impact against the impacting plate, the fracturing of the hard shell may be controlled so as to optimize the whole nut meat recovery while minimizing the production of split nut meats. A variable speed impeller in combination with adjustability of the impacting plate optimizes the nut cracking and nut meat separation for any type of whole nut. An orderly sequential feed of whole nuts to an off-set feed zone of rotating impellers equipped with vanes having a catching section and an accelerating section at a regulated rotational speed effectively propels the whole nuts against the adjustable impacting plate.
    Type: Grant
    Filed: December 26, 2007
    Date of Patent: September 25, 2012
    Inventors: Mark L. Shepard, John P. Bashaw
  • Patent number: 8196509
    Abstract: An apparatus for shelling boiled eggs is described. The apparatus includes a plurality of spaced-apart shelling rollers which are axially parallel to one another, are arranged in a circulating belt guided over end deflecting rollers in a conveying direction, and are driven in the same rotational direction. A plurality of longitudinal guides are arranged above a top strand of the circulating belt. Pairs of the longitudinal guides form a roof-like channel extending in the conveying direction and are moveable transversely to the conveying direction. A region of the top strand a first operating region breaking open eggshells, and a second operating region for shelling the boiled eggs.
    Type: Grant
    Filed: September 3, 2008
    Date of Patent: June 12, 2012
    Assignee: EBM Bergmeier GmbH
    Inventor: Gerd Bergmeier
  • Publication number: 20120128839
    Abstract: A method of processing meat is described. Embodiments of the method include treating a surface of intact meat while leaving a portion of an interior of the piece of intact meat uncooked. Surface treatment can reduce microorganism abundance on the surface. The surface-treated intact meat is subsequently ground. Surface-treatment includes, but is not limited to, heating the surface, irradiating the surface with ionizing or non-ionizing radiation, or treating the surface with an antimicrobial chemical. The surface-treatment prevents or reduces infusing microorganisms throughout the ground meat during grinding, resulting in ground meat that is safe for human consumption without being thoroughly cooked. Accordingly, hamburger or other ground meat can be served rare or otherwise undercooked and be safe for human consumption.
    Type: Application
    Filed: November 19, 2010
    Publication date: May 24, 2012
    Inventor: Douglas C. DaPuzzo
  • Publication number: 20120064202
    Abstract: A method, device, and knife system for producing purëed, cooked foodstuffs from piece-form raw material. The method includes pre-chopping of the piece-form raw material in a pre-chopping unit, cooking of the pre-chopped raw material in a cooking plant, and final processing of the cooked product in a final-processing unit. Before cooking, the piece-form raw material is cut into small pieces by the pre-chopping unit such that a pumpable mass is produced from the piece-form raw material.
    Type: Application
    Filed: August 19, 2011
    Publication date: March 15, 2012
    Applicant: STEPHAN MACHINERY GMBH
    Inventors: Dorothee KLOEPPING, Gerhard BROCKMANN, Henry ROSE
  • Patent number: 7989015
    Abstract: Methods are provided to prepare heat stable soy milk concentrates above 3.2× based on the level of protein that are thermally stable upon achieving an Fo of at least 5. One method removes soluble carbohydrates prior to concentration. Another method removes both soluble and insoluble carbohydrates prior to concentration. Yet other methods prepare soy milk concentrates using partially hydrolyzed soy protein isolate.
    Type: Grant
    Filed: January 11, 2007
    Date of Patent: August 2, 2011
    Assignee: Kraft Foods Global Brands LLC
    Inventors: Ahmad Akashe, Wen-Sherng Chen, Danielle Elizabeth Perkins, Mark Richard Thomas Norton
  • Publication number: 20110064856
    Abstract: A process for obtaining a crab meat substitute from shark—prionace glauca—meat wherein a product is obtained having quality, taste, odor, color and appearance similar to crab meat. It can use blue shark meat as raw material, which is a widely distributed shark around the world without restrictions. The raw material is freshly stored and shredded. It has a larger volume in the manufacturing process. It can be commercialized both preserved and frozen. The quality and final taste is almost identical to that of crab meat.
    Type: Application
    Filed: September 14, 2009
    Publication date: March 17, 2011
    Inventor: Sergio Antonio Pérez Salinas
  • Patent number: 7906165
    Abstract: A method for making juice from açaí berries having the steps of: chilling the berries to below about 10° C.; extracting a skin from the berries in an extractor with water to obtain a mixture; acidifying the mixture; finishing the mixture; heating the mixture to from about 40° C. to about 60° C.; de-aerating the mixture; passing the mixture through at least one of the group consisting of a high shear mixer, a colloid mill and a hammer mill to yield juice; and pasteurizing the juice.
    Type: Grant
    Filed: April 17, 2007
    Date of Patent: March 15, 2011
    Assignee: Wm. Bolthouse Farms, Inc.
    Inventors: Steven Richard Dragt, Santuscha Tjin Akwie Souza
  • Publication number: 20100272873
    Abstract: The present invention is directed to a method and system for preparing a pasteurized swimming crab back (PSCB) fin leg (“crab leg”) for individual consumption. In particular, the method and system of the present invention results in a pasteurized, hand-held, all natural food product for consumption by a consumer. The PSCB product is a ready to eat crab leg that has been trimmed, cleaned, thermo processed and packed in a hermetically sealed can or cup.
    Type: Application
    Filed: April 22, 2010
    Publication date: October 28, 2010
    Inventor: John David Paterson
  • Patent number: 7806678
    Abstract: A system for removing trim from sheet dough including a belt defined by an upper edge, lower edge, an interior surface, and an exterior surface, wherein a plurality of brushes extend from the lower edge of the belt at an orientation substantially perpendicular to the lower edge, an idler sprocket in communication with the interior surface of the belt, and a motor configured to rotate the belt about the idler sprocket.
    Type: Grant
    Filed: December 14, 2007
    Date of Patent: October 5, 2010
    Assignee: General Mills Marketing, Inc.
    Inventor: James W. Finkowski
  • Publication number: 20100196981
    Abstract: A cellulosic feedstock composition including an oil content of up to 15% of the composition, a cellulose content of 40-99% of the composition, a hemicellulose content of 2-20% of the composition, a lignin content of less than 15% of the composition, a nitrogen containing organic compound content of less than 20% of the composition, a protein containing organic compound content of less than 20% of the composition, a mineral content of less than 5% of the composition, a sand content of less than 5% of the composition, and a dirt content of less than 25% of the composition.
    Type: Application
    Filed: February 5, 2010
    Publication date: August 5, 2010
    Applicant: Applied Cleantech, Inc.
    Inventors: Refael Aharon, Israel Biran, Ronny Banker
  • Publication number: 20100170403
    Abstract: The invention comprises a method of thawing meat frozen in meat blocks (1) and comprising an apparatus for initial separation of the meat block (1) before the meat block (1) is placed in a rotating container (7), the meat block (1) being subjected to pressure before treated in the rotating container (7), said pressure initiating a separation process of the meat block (1) into individual pieces (2). This pressure may be applied over the diagonals of the meat block (1). The invention also comprises an apparatus for performing the method, said apparatus comprising a number of pistons (3, 4, 5, 6) which either cooperate in pairs or cooperate with a firm opposite face for applying pressure to the meat block (1). The faces of the pistons (3, 4, 5, 6) may be plane, or they may comprise elevations or depressions as well as adapted to act over at least one of the diagonals of the meat block (1).
    Type: Application
    Filed: February 5, 2010
    Publication date: July 8, 2010
    Applicant: SFK SYSTEMS A/S
    Inventor: Bjarne NIELSEN
  • Patent number: 7670633
    Abstract: Methods, devices, and compositions relating to processed grain products are shown. An exemplary method shown is a fiber separation process for the ethanol industry corn products of Distillers Dried Grains (DDG) and Distillers Dried Grains with Solubles (DDGS) resulting from the widely used dry grind technology. The disclosed process and apparatus allows the removal and separate recovery of fiber-reduced DDG or DDGS products with expanded potential for use as a non-ruminant feed product in addition to the removal and separate recovery of a fiber-enriched product. The specific processes, devices, and compositions shown are readily adaptable to modern ethanol production plants.
    Type: Grant
    Filed: July 13, 2005
    Date of Patent: March 2, 2010
    Assignee: The Board of Trustees of The University of Illinois
    Inventors: Radhakrishnan Srinivasan, Vijay Singh
  • Patent number: 7666455
    Abstract: Methods for increasing the amount of resveratrol in a peanut material are provided, comprising the steps of providing a peanut kernel, size-reducing the peanut kernel, abiotically stressing the size-reduced peanut kernel, and incubating the abiotically stressed size-reduced peanut kernel under conditions capable of increasing the amount of resveratrol in the size-reduced peanut kernel. Resveratrol-enhanced peanut compositions prepared according to these methods are also provided.
    Type: Grant
    Filed: May 25, 2005
    Date of Patent: February 23, 2010
    Assignee: University of Georgia Research Foundation Inc.
    Inventors: Anna V. A. Resurreccion, Jaime L. Rudolf, Robert Dixon Phillips, Manjeet Chinnan
  • Patent number: 7641928
    Abstract: The present invention relates to a method of dewatering whole stillage comprising subjecting whole stillage to one or more enzymes capable of degrading a whole stillage component and separating the material obtained in step i) into a solid fraction and a liquid fraction.
    Type: Grant
    Filed: November 3, 2006
    Date of Patent: January 5, 2010
    Assignee: Novozymes North America, Inc.
    Inventors: Joseph Jump, Gregory DeLozier, Jiyin Liu
  • Patent number: 7629014
    Abstract: Crushed and de-fatted oilseed is extracted with water at neutral, mildly basic or mildly acidic pH; and is filtered. The filter media allows passage of small fragments of solid cell meat into the filtrate. The filtrate is treated with a base to increase pH to over pH 9, and solids are separated out. Protein is separated from other constituents of the liquid and concentrated, for example by heat-induced or isoelectric precipitation and/or ultrafiltration. The remaining liquid is rich in sugars. The process results in one or more protein products suited for human or animal food ingredients or for production of cosmetics, a sugar rich product suitable for fermentation or use as a feed ingredient, and a fiber-protein animal feed ingredient.
    Type: Grant
    Filed: February 28, 2006
    Date of Patent: December 8, 2009
    Assignee: MCN Bioproducts Inc.
    Inventors: Rex W. Newkirk, David D. Maenz, Henry L. Classen
  • Publication number: 20090226580
    Abstract: A method of making pasta filata cheese (and the resulting cheese) uses a conventional pasta filata cheese making process except that the cheese mass, after cooking and stretching, is not cooled in brine or other liquid. Instead, the cheese is cooled through other means, such as by being rolled into the form of a sheet on a conveyor, and then cooled on the conveyor. The cheese may be (but need not be) frozen on the conveyor or thereafter, and comminuted.
    Type: Application
    Filed: March 10, 2008
    Publication date: September 10, 2009
    Inventor: Denis M. Singleton
  • Patent number: 7585534
    Abstract: An improved processing method and system for producing tomato paste and other food products affected by viscosity. Tomatoes are processed into tomato juice. The juice is provided to a decanter that separates or fractionates the juice into two portions—a thicker, more viscous cake portion and a thinner, less viscous serum portion. The serum portion is concentrated by removing a portion of water using an evaporator such as a thin film or juice evaporator. The cake portion can be concentrated if necessary with a drier. The serum and cake portions are recombined to produce a tomato paste having improved color, texture, flavor and nutrition.
    Type: Grant
    Filed: June 13, 2006
    Date of Patent: September 8, 2009
    Assignee: ConAgra Foods RDM, Inc.
    Inventors: Jorge K. Succar, Theodore G. Tishinski
  • Patent number: 7550165
    Abstract: An apparatus and method of peeling produce is described comprising adding an electrically conductive fluid and a produce having a peel to a container and subjecting the fluid and the produce to an electrical field to produce a current sufficient to rupture the peel from the produce.
    Type: Grant
    Filed: June 9, 2004
    Date of Patent: June 23, 2009
    Assignee: The Ohio State University Research Foundation
    Inventors: Sudhir Sastry, Pisit Wongsa-Ngasri
  • Publication number: 20090155438
    Abstract: A system for removing trim from sheet dough including a belt defined by an upper edge, lower edge, an interior surface, and an exterior surface, wherein a plurality of brushes extend from the lower edge of the belt at an orientation substantially perpendicular to the lower edge, an idler sprocket in communication with the interior surface of the belt, and a motor configured to rotate the belt about the idler sprocket.
    Type: Application
    Filed: December 14, 2007
    Publication date: June 18, 2009
    Inventor: JAMES W. FINKOWSKI
  • Patent number: 7524522
    Abstract: Specifically, a dry corn fractionation system which operates to produce an endosperm fraction which can be concurrently of greater purity at greater yield than obtainable from corn milling or dry corn milling processes.
    Type: Grant
    Filed: March 21, 2007
    Date of Patent: April 28, 2009
    Assignee: MOR Technology, LLC
    Inventors: Kenneth E. DeLine, Daniel L. Claycamp, Daniel Fetherston
  • Publication number: 20080305230
    Abstract: The invention relates to a method of processing crustaceans, live and cooked to cause detachment of shells from crustacean meat. According to the method, live crustaceans are exposed to hydrostatic pressure of relatively high value, for example between 20,000 p.s.i. to 60,000 p.s.i. for 2-5 minutes. The process is conducted at minimal elevated temperatures, in the range of above ambient temperature of 40 degrees to about 110 degrees Fahrenheit, leaving the raw crustacean meat substantially unaffected, in its desired raw state, while the connective tissue deteriorates and the shell detaches from the meat. As a result separating the edible meat from the shell becomes much easier and less time-consuming. Cooked crustacean meat can also be processed under hydrostatic high pressure in the order of 30,000 p.s.i. to 60,000 p.s.i. to eliminate or substantially reduce bacteria in the meat, thereby extending shelf life of the product.
    Type: Application
    Filed: August 21, 2008
    Publication date: December 11, 2008
    Inventor: Ernest G. Voisin
  • Patent number: 7455777
    Abstract: A method of producing multiple beverage products from a solution is presented. The method comprises providing the solution in a first container, with the solution having a concentration of a dissolved component. A portion of the solution is provided to a second container, and the portion of the solution in the second container is separated into a permeate and a retentate. The permeate has a lower concentration of the dissolved component and the retentate has a higher concentration of the dissolved component. The permeate is fed back into the first container to form a mixture of solution and permeate in the first container. A portion of the mixture is circulated with a portion of the retentate in the second container, forming a combination. The combination is then separated. The process may be repeated with the permeate from the combination separation being fed back to the first container, while the retentate from the separation of the combination is fed back into the second container.
    Type: Grant
    Filed: December 14, 2004
    Date of Patent: November 25, 2008
    Assignee: ITT Manufacturing Enterprises, Inc.
    Inventor: Peter Allan