Treatment With Aqueous Material, E.g., Hydration, Etc. Patents (Class 426/506)
  • Patent number: 9889993
    Abstract: An apparatus for conveying food slices, the apparatus comprising a conveyor element having an upper conveying surface, the conveying surface being downwardly inclined from an input end thereof towards an output end thereof, a vibratory actuator coupled to the conveyor element and adapted to cause vibratory motion of the conveying surface, the vibratory motion being at least partly in a direction along the conveying surface, and a liquid supply for supplying liquid onto the conveying surface to form a liquid film over at least part of the conveying surface.
    Type: Grant
    Filed: October 30, 2014
    Date of Patent: February 13, 2018
    Assignee: FRITO-LAY TRADING COMPANY GMBH
    Inventors: Bob Abbas, Richard Bailey, Lindsay Dobson, Oliver Herbert, Peter David Herring, Maria Alejandra Torres
  • Publication number: 20150099048
    Abstract: A method for producing a beverage product from maple sap. The sugar content of the maple sap is modified to a predetermined level and the resulting beverage is subjected to high pressure in order to sanitize the beverage without fouling the taste. Frozen storage techniques are applied in order to allow the beverage to be sold year-round.
    Type: Application
    Filed: October 3, 2014
    Publication date: April 9, 2015
    Inventors: Chaim TOLWIN, Shlomo Aryeh TOLWIN
  • Patent number: 8974844
    Abstract: Disclosed are methods for processing harvested produce such as fruits and vegetables, where the sterilization, stabilization and packaging is done in such a manner that it allows for longer retention of freshness, texture, flavor and overall quality than is possible with conventional retort processes and packaging. One specific embodiment discusses sterilizing and packaging harvested produce into a bulk storage container, comprising the steps of cleaning, dicing and blanching said produce, thereby creating pre-processed produce; adding water, at least one acid or salt, and at least one carbohydrate, to said pre-processed produce to form a mixture of pre-processed produce and a liquid packing medium; processing said mixture in an ohmic processing vessel to form a sterilized mixture suitable for aseptic packaging in said container, without first packaging said mixture.
    Type: Grant
    Filed: August 29, 2011
    Date of Patent: March 10, 2015
    Assignee: Del Monte Foods, Inc.
    Inventors: Karim Nafisi-Movaghar, Loren L. Druz
  • Patent number: 8945659
    Abstract: A method for preparing a fiber-in-water slurry containing insoluble fibers includes the steps of (a1) preparing a fiber-in-water slurry containing the insoluble fibers, (a2) freezing the slurry and (a3) grinding the frozen slurry. Insoluble fibers of tomatoes, peaches, pears, apples, plums, citrus, and combinations are used.
    Type: Grant
    Filed: March 9, 2010
    Date of Patent: February 3, 2015
    Assignee: Conopco, Inc.
    Inventors: Cristhian Paul Almeida Rivera, Jacob Nijsse, Sudarshi Tanuja A. Regismond
  • Patent number: 8927046
    Abstract: Compositions consisting of or comprising resveratrol and a protective colloid, particularly a gelatine, a modified food starch or a ligninsulfonate, their use for stably incorporating resveratrol into water-based foods, particularly beverages, and the foods thus obtained.
    Type: Grant
    Filed: February 3, 2010
    Date of Patent: January 6, 2015
    Assignee: DSM IP Assets B.V.
    Inventors: Sylvain Diguet, Nicolle Goetz, Bruno H. Leuenberger, Johann Ulm, Loni Schweikert
  • Publication number: 20140356496
    Abstract: A crisp food product is prepared in a first phase from thin food pieces of raw fruit, vegetable or gelatinizable proteins, by blanching them (if necessary) and drying them. A second phase takes place in a vacuum chamber, where the dried thin food pieces are exposed to heat to expand them, are quickly removed from the heat source and are cooled, before being removed from the vaccuum.
    Type: Application
    Filed: December 21, 2012
    Publication date: December 4, 2014
    Inventor: Tania Maria MELNYCZUK
  • Patent number: 8871290
    Abstract: To provide a method for producing alpharized rice in which a soaking process does not need to be provided and a shape of rice grains is maintained. Means of Solution Such technical measure is taken that pressurized steam-boiling step in which raw material rice grains are steam-boiled with pressurized steam, a cooking step in which the rice grains after the pressurized steam-boiling step is alpharized, a high temperature drying step in which the rice grains after the alpharizing step are dried at high temperature, and a low temperature drying step in which the drying is performed at temperature lower than the high temperature drying step are sequentially provided without providing a soaking step, and an alpharized layer is formed on a surface of the rice grains by pressurized steam-boiling before the cooking step.
    Type: Grant
    Filed: January 18, 2012
    Date of Patent: October 28, 2014
    Assignee: Satake Corporation
    Inventors: Takeshi Fukumori, Keishi Wakabayashi
  • Publication number: 20140314914
    Abstract: Press machine for producing mozzarellas having a substantially two-dimensional geometry, comprising a station for sorting preformed balls of mozzarella and obtained with a milk-based paste and a press station for shaping said preformed mozzarella balls in pieces of mozzarella having a substantially two-dimensional geometry, said press station comprising an alveolar plane defining at least one alveolar seat suitable for at least one of said preformed balls of mozzarella and coming from said sorting station, also comprising at least one pressing element that is mobile between a resting position, wherein said pressing element is located distant from said alveolar plane for arranging said preformed ball of mozzarella in said alveolar seat, and a pressing position, wherein said pressing element is located above said alveolar seat for pressing said preformed ball of mozzarella. Furthermore, a production process using the above press machine for producing mozzarella having a substantially two-dimensional geometry.
    Type: Application
    Filed: June 2, 2014
    Publication date: October 23, 2014
    Applicant: GRANAROLO S.P.A.
    Inventor: Fabrizio Spadon
  • Publication number: 20140314907
    Abstract: The present invention relates to a process for the preparation of a dry instant porridge comprising the enzymatic hydrolysis of a milled carbohydrate-rich food blend by at least one amylase enzyme in an extruder and at low moisture content. The present invention also refers to a dry instant porridge or a fortified dry instant porridge obtainable by the above mentioned process.
    Type: Application
    Filed: August 17, 2012
    Publication date: October 23, 2014
    Applicant: DSM IP ASSETS B.V.
    Inventors: Hugo Streekstra, Zhi Yang
  • Publication number: 20140308418
    Abstract: A food additive composition for ruminants of the dispersion type and a method of continuously producing the same. This food additive composition for ruminants, which contains 40% by weight or more but less than 65% by weight of a basic amino acid and has rumen bypass properties, is formulated into granules in an arbitrary shape which are scarcely classified when added to a silage or another feed. Thus, attempts have been made to develop a method of producing granules by which the milk yield of a lactation cow can be increased. Namely, it is intended to provide a food additive composition for ruminants which contains at least one protecting agent selected from among a hardened vegetable oil and a hardened animal oil having a melting point higher than 50° C. but lower than 90° C., 0.05 to 6% by weight of lecithin, water and 40% by weight or more but less than 65% by weight of a basic amino acid.
    Type: Application
    Filed: June 27, 2014
    Publication date: October 16, 2014
    Applicant: AJINOMOTO CO., INC.
    Inventors: Hidetsugu Nakazawa, Hiroyuki Sato, Yuki Miyazawa, Susumu Shibahara, Sachiko Oka, Yumi Goto
  • Publication number: 20140272071
    Abstract: Compositions for use in enhancing properties of food and methods of fabrication and use thereof are provided herein. For example, in one embodiment provided is an enhanced food comprising a food contacted with a substantially surfactant-free dispersion of particles of edible hydrophobic agent(s) in an aqueous fluid, wherein the average particle size of the dispersion is 100 to 999 nm, and wherein the edible hydrophobic agent(s) of the dispersion comprise about 0.01% wt to about 70% of the dispersion.
    Type: Application
    Filed: March 15, 2013
    Publication date: September 18, 2014
    Inventors: JAMES MICHAEL WILMOTT, MICHAEL ALAN ROSS
  • Patent number: 8834948
    Abstract: Methods and systems for producing a food product having a liquid component and an insoluble component, such as soups or stews. A food product assembly may include a cartridge containing a liquid component medium that is usable by a beverage forming machine to produce a liquid component of the food product. A second container, to which the cartridge may be removably attached, may contain the insoluble component of the food product, and may receive the liquid component so as to hold both the insoluble component and liquid component together, e.g., for consumption by a user.
    Type: Grant
    Filed: June 15, 2012
    Date of Patent: September 16, 2014
    Assignee: Keurig Green Mountain, Inc.
    Inventors: Richard Estabrook, Marc Angotti, Thomas J. Novak
  • Patent number: 8815268
    Abstract: A simple and efficient method for the production of stable, clear, high-potency oat extracts is disclosed. The method employs the use of differential dissociation constants and ultrafiltration to stabilise extracts, prevent hazing, and prevent the loss of functional activity as an anti-irritant and anti-oxidant. Also disclosed are compositions of oat extracts derived from whole oat grains and oatmeal. Further disclosed are compositions of oat extracts for use in cosmetic, nutraceutical, therapeutic medical and veterinary preparations.
    Type: Grant
    Filed: August 2, 2013
    Date of Patent: August 26, 2014
    Assignee: CEAPRO, Inc.
    Inventors: Mark J. Redmond, David A. Fielder
  • Patent number: 8802172
    Abstract: The invention concerns a method for preparing a beverage from a soluble beverage powder comprising the steps of: —metering a dose of the soluble beverage powder, —heating the soluble beverage powder dose, —diluting the heated soluble beverage powder dose with a diluent.
    Type: Grant
    Filed: September 30, 2010
    Date of Patent: August 12, 2014
    Assignee: Nestec S.A.
    Inventors: Alejandro Marabi, Jean-Marc Coudene, Gerhard Niederreiter, Johanna Claude
  • Patent number: 8802177
    Abstract: Preparing soluble oat or barley flour in one-step using an extrusion (continuous cooking) process to dextrinize and gelatinize cook the oat or barley flour.
    Type: Grant
    Filed: November 4, 2008
    Date of Patent: August 12, 2014
    Assignee: The Quaker Oats Company
    Inventors: Robert Chatel, Yongsoo Chung, Justin French
  • Patent number: 8795754
    Abstract: Preparing soluble oat or barley flour in one-step using an extrusion (continuous cooking) process to dextrinize and gelatinize cook the oat or barley flour.
    Type: Grant
    Filed: October 8, 2009
    Date of Patent: August 5, 2014
    Assignee: The Quaker Oats Company
    Inventors: Robert Chatel, Yongsoo Chung, Justin French
  • Patent number: 8789459
    Abstract: In one embodiment, a food heating device includes a first platen and a first conveyor arranged and spaced to transport a food product between the first platen (501) and the first conveyor (503). A second platen (501) and a second conveyor (503) arranged and spaced to transport the food product (203) between the second platen (501) and the second conveyor (503). A first end of the first platen (501) is disposed near a first end of the second conveyor (503) and a first end of the first conveyor (503) is disposed near a first end of the second platen (501) such that the food product (203) is automatically transferred from the first platen (501) to the second platen (501).
    Type: Grant
    Filed: December 5, 2008
    Date of Patent: July 29, 2014
    Inventors: Terry Tae-Il Chung, Loren Veltrop, Brian Hee-Eun Lee, Donald Van Erden, Christopher B. Lyons
  • Patent number: 8790730
    Abstract: Highly purified Stevioside, Rebaudioside A and a purified sweet steviol glycoside mixture 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 28, 2011
    Date of Patent: July 29, 2014
    Assignee: PureCircle USA
    Inventors: Avetik Markosyan, Siddhartha Purkayastha, Magomet Malsagov
  • Publication number: 20140205726
    Abstract: A method of controlling an integrated beverage system that comprises a dispensing module that dispenses one or more ingredients into a beverage container and a blending/mixing module that blends and/or mixes the ingredients in the beverage container, the method comprising: controlling the dispensing module and the blending/mixing module to prepare first and second beverages concurrently or sequentially.
    Type: Application
    Filed: March 26, 2014
    Publication date: July 24, 2014
    Applicant: Enodis Corporation
    Inventors: Jan Claesson, William E. Smith, Roberto Nevarez
  • Patent number: 8783169
    Abstract: A food processing system 10 comprising a cooking apparatus 12 and a cooling apparatus 14. The apparatus 12, 14 are similar and are configured for processing sausages which have casings which are fragile and easily ruptured. The apparatus 12 comprises a processing vessel 16 for containing a cooking liquid, a feed chute 18, a guide means in the form of jets 56.1, 56.2 and 56.3, a screw conveyer 22 and a discharge conveyer 24. The sausages are fed into the vessel 16 via feed chute 18. The jets 56.1, 56.2 and 56.3 guide the sausages into optimal positions relative to the screw conveyer 22 which conveys the sausages to the discharge conveyer 24. The jets 56.1, 56.2 and 56.3 also separate the sausages ensuring that the sausages do not “bunch up” when deposited into the vessel 16 and also ensure that the sausages are aligned and travel in a direction substantially parallel to the axis of rotation of the screw conveyer 22 thereby to reduce impact forces applied to the sausages by the conveyer 22.
    Type: Grant
    Filed: April 1, 2010
    Date of Patent: July 22, 2014
    Assignee: Freddy Hirsch Group (Proprietary) Limited
    Inventors: Anton Schutte Le Roux, Roy Andrew Johnston, Hermann August Schultz, Daniel Roux, Taylor Uys
  • Patent number: 8703226
    Abstract: A method improving the textural attributes of baked snack foods. The method comprises mixing ingredients, extruding the ingredients to form a collet, hydrating the collet with a hydrating fluid to form a hydrated collet, and baking the hydrated collet. The hydrating fluid can comprise water, oil, a surfactant, an emulsifier, and mixtures thereof. In one embodiment the baking comprises utilizing an impingement oven. The method discussed herein more resembles the taste and texture of a fried product than does prior art baking methods.
    Type: Grant
    Filed: October 14, 2010
    Date of Patent: April 22, 2014
    Assignee: Frito-Lay North America, Inc.
    Inventors: Eugenio Bortone, Ximena Quintero-Fuentes, V. N. Mohan Rao, William Cartwright Weller
  • Patent number: 8673380
    Abstract: A method of infusing flavor into cereal grains. The method includes the steps of preparing a liquid seasoning having a flavor, increasing the porosity of the cereal grains, infusing the more-porous cereal grains with the flavor of the liquid seasoning, and locking the flavor of the liquid seasoning into the flavor-infused cereal grains.
    Type: Grant
    Filed: February 10, 2012
    Date of Patent: March 18, 2014
    Assignee: Jardyl Holdings Inc.
    Inventor: Sujaykumar S. Shah
  • Patent number: 8661966
    Abstract: An automated hot beverage dispensing machine and method for producing hot beverages is disclosed. The preferred apparatus includes a plurality of flavoring reservoirs connected through pumps and valves to a plenum that dispenses the flavoring directly into a mixing chamber. The mixing chamber also receives milk and steam, facilitating mixing of the milk, steam, and flavoring, and dispensing the mixture into a serving cup. The dispensing machine may include a coffee brewing system, whereby the machine can produce flavored lattés, cappuccinos, and the like. In the preferred embodiment, pressurized steam is directed through a venturi assembly that draws in refrigerated milk and ambient air and delivers the fluids to a vortex mixer to produce steamed and/or foamed milk. The flavoring is delivered to the vortex mixer, and steam is channeled to the plenum to facilitate delivery of the flavoring and maintain the cleanliness of the plenum.
    Type: Grant
    Filed: March 4, 2009
    Date of Patent: March 4, 2014
    Assignee: Concordia Coffee Company, Inc.
    Inventors: Wayne R. Stearns, Ray A. Ross, David E. Isett
  • Publication number: 20140050832
    Abstract: A system and method for pasteurizing the surface of a food product includes a flame pasteurizing means arranged to transfer heat to an outer layer of the food product as it is carried by a cook belt. The flame pasteurizing means provides a medium that engulfs more than 50% of the surface area of the skin or outer layer and raises the temperature of the outer layer to at least 145° F. (about 62.8° C.). A washing means, arranged at an exit point of the flame pasteurizing means, removes the raised temperature outer layer and stops heat transfer to an adjacent inner layer of the food product. The pasteurized and washed product retains the same color and flavor as that of the unpasteurized product.
    Type: Application
    Filed: August 14, 2013
    Publication date: February 20, 2014
    Inventor: David Howard
  • Patent number: 8652554
    Abstract: The present invention relates to a method for preparing instant dried scorched rice with excellent resilience, comprising washing a mixture of nonglutinous rice and glutinous rice, followed by soaking, adding polygonatum concentrate and rice starch, as a separate process, to the washed rice to prepare rice cooking water, followed by performing rice cooking to prepare cooked rice, mixing the cooked rice with purified water in a scorched rice forming apparatus to prepare scorched rice and grinding to prepare instant dried scorched rice.
    Type: Grant
    Filed: December 28, 2009
    Date of Patent: February 18, 2014
    Assignee: CJ Cheiljedang Corp.
    Inventors: Jong-Wook Kim, Chang-Yong Lee
  • Publication number: 20140030397
    Abstract: The deliberate release of odorants or aroma substances is desirable in many fields of application, and in particular in the field of washing and cleaning agents. Said deliberate release is achieved by using an odorant composition that comprises an odorant precursor, which is an allyl ether of the formula (I), R1R2C?CR3—CR4R5—O—CHR6R7, in which the residues R1, R2, R3, R4, R5, R6 and R7 mutually independently denote H or a hydrocarbon residue that can be acyclic or cyclic, substituted or unsubstituted, branched or unbranched, as well as saturated or unsaturated. Thus, in particular odorants in the form of an alkene having an allylic hydrogen atom, such as ?-pinene, can be released in a deliberate manner.
    Type: Application
    Filed: September 27, 2013
    Publication date: January 30, 2014
    Applicant: Henkel AG & Co. KGaA
    Inventors: Christian Kropf, Thomas Gerke, Ursula Huchel, Thomas J.J. Mueller, Jan Nordmann
  • Publication number: 20130337134
    Abstract: The present disclosure provides a method and apparatus for thawing a frozen item. The apparatus is capable of suspending or retaining a frozen item (typically a frozen food) in a liquid such that the frozen item remains submerged, thus allowing for the transfer of heat from the liquid to substantially the entire surface area of the frozen item, thereby accelerating the thawing process and ensuring an even thaw. This allows the user to monitor and/or conserve use of the liquid by using a desired amount (typically just enough to fully submerge the frozen item so that the liquid surrounds substantially the entire surface area of the frozen item and/or so that the liquid can circulate above and below the submerged frozen item). Moreover, because the frozen item remains submerged, the user does not have to rotate, flip or otherwise tend to the frozen item to ensure an even thaw.
    Type: Application
    Filed: June 19, 2013
    Publication date: December 19, 2013
    Inventors: Jeremy R. Frazer, Joseph P. Edsell
  • Publication number: 20130330463
    Abstract: A method for making a highly soluble Stevia sweetener is described. The resulting sweetener readily provides solutions with up to or greater than 30% concentration which are stable for more than 24 hours.
    Type: Application
    Filed: February 10, 2012
    Publication date: December 12, 2013
    Applicant: Purecircle
    Inventor: Avetik Markosyan
  • Publication number: 20130323371
    Abstract: A technique for preparing baby formula includes containing an amount of powdered formula, premeasured to provide a single serving of baby formula, containing an amount of water, premeasured to provide at least a single serving of baby formula, heating the water, and dispensing both the premeasured formula and the water for providing a single serving into a bottle or other vessel when the water reaches a predetermined temperature.
    Type: Application
    Filed: May 15, 2013
    Publication date: December 5, 2013
    Applicant: Miravan, LLC
    Inventors: Miriam Kutcher, Evan Kutcher
  • Patent number: 8597713
    Abstract: A peanut food product with reduced levels of allergenic protein Ala h1 is produced by initiating the germination process in raw peanuts, holding the peanuts in moist conditions for a period of time, typically something like 48 hours, roasting the peanuts, and then performing an assay for Ala h1 to verify that a reduced level has been achieved.
    Type: Grant
    Filed: July 18, 2011
    Date of Patent: December 3, 2013
    Inventor: Mansour Samadpour
  • Patent number: 8597707
    Abstract: The present invention provides a method for producing instant noodles which have an excellent reconstitution property and excellent taste and texture and can be reconstituted by pouring boiling water even if the noodles are thicker than before. In the method for producing the instant noodles, a noodle belt is extremely strongly rolled out once or more at a rolling rate of 60% or higher in a noodle belt rolling step, raw noodle strings are obtained from the noodle belt, superheated steam is sprayed to the obtained raw noodle strings, moisture is supplied or not supplied to the noodle strings, the noodle strings are steamed by saturated steam or superheated steam or are boiled to realize gelatinization, and the noodle strings are dried after the gelatinization.
    Type: Grant
    Filed: March 3, 2010
    Date of Patent: December 3, 2013
    Assignee: Nissin Foods Holdings Co., Ltd.
    Inventors: Yuji Ishii, Kunihiko Yoshida, Rintaro Takahashi, Takeshi Asahina, Yoshifumi Miyazaki, Mitsuru Tanaka
  • Patent number: 8586115
    Abstract: Disclosed are antimicrobial compositions for treating poultry and meat to substantially eliminate bacteria and microorganism harmful to human. The compositions include various combinations of an aliphatic heteroaryl salt, an aliphatic benzylalkyl ammonium salt, a dialiphatic dialkyl ammonium salt, a tetraalkyl ammonium salt and/or trichloromelamine.
    Type: Grant
    Filed: November 15, 2011
    Date of Patent: November 19, 2013
    Assignee: Byocoat Enterprises, Inc.
    Inventors: Steve R. Burwell, Fredrick Busch
  • Patent number: 8568820
    Abstract: The production of starch containing products such as rice for use in a low glycemic diet as a carbohydrate substitute in diet preparations is disclosed. The preparation may be readily adjusted in form and taste with respect to aroma, texture, consistency, and flavor for utilization in a number of food preparation techniques including baking and frying. The method provides digestible starches from native and commercial starches by controlled heating and/or enzymatic processing and filtration of carbohydrates.
    Type: Grant
    Filed: December 20, 2011
    Date of Patent: October 29, 2013
    Inventor: Bashir A Zirkia
  • Publication number: 20130251884
    Abstract: A powder food product comprising one or more fruit components or one or more vegetable components or combination thereof together with an amount of whey protein isolate effective to encapsulate the one or more fruit components or one or more vegetable components or combination thereof.
    Type: Application
    Filed: July 29, 2011
    Publication date: September 26, 2013
    Inventors: Timothy Langrish, Shuosi Wang
  • Patent number: 8541044
    Abstract: The invention generally provides novel no-bake grain products and methods of preparation of the same. Specifically a no-bake food product with a toasted appearance and flavor and a method of providing a toasted appearance and flavor to a no-bake food product. The no-bake food product includes granola bars, clusters, cereal, instant hot cereal and snacks.
    Type: Grant
    Filed: March 29, 2012
    Date of Patent: September 24, 2013
    Assignee: General Mills, Inc.
    Inventors: Jeremy Linn Johnson, Steven C. Robie, Philip K. Zietlow
  • Patent number: 8512719
    Abstract: A simple and efficient method for the production of stable, clear, high-potency oat extracts is disclosed. The method employs the use of differential dissociation constants and ultrafiltration to stabilize extracts, prevent hazing, and prevent the loss of functional activity as an anti-irritant and anti-oxidant. Also disclosed are compositions of oat extracts derived from whole oat grains and oatmeal. Further disclosed are compositions of oat extracts for use in cosmetic, nutraceutical, therapeutic medical and veterinary preparations.
    Type: Grant
    Filed: January 25, 2011
    Date of Patent: August 20, 2013
    Assignee: Ceapro Inc.
    Inventors: Mark J. Redmond, David A. Fielder
  • Publication number: 20130209636
    Abstract: A beverage forming method and system employing the introduction of air into the heater tank and/or an expansion chamber after liquid delivery is complete. An expansion chamber may be provided at the top of the heater tank and provide a tortuous flow path from an air inlet to the tank outlet.
    Type: Application
    Filed: February 9, 2012
    Publication date: August 15, 2013
    Applicant: Keurig, Incorporated
    Inventors: Tom Cominelli, James E. Shepard, Thomas Vitella
  • Publication number: 20130171317
    Abstract: The invention provides a meat-fat substitute, the forming composition thereof including: at least one edible gum; at least one starch; and water, wherein the at least one edible gum is present in an amount of about 0.5-20 parts by weight, the at least one starch is present in an amount of about 0.5-10 parts by weight and the water is present in an amount of about 60-99 parts by weight.
    Type: Application
    Filed: September 4, 2012
    Publication date: July 4, 2013
    Applicant: FOOD INDUSTRY RESEARCH & DEVELOPMENT INSTITUTUE
    Inventors: Hsiang-Wen CHANG, Mung-Jen TSAI
  • Patent number: 8435578
    Abstract: Methods and systems to prepare yeasted dough products, such as breads, include inhibiting yeast activity prior to a first rise, conducting the first rise over an extended rise time, inhibiting yeast activity between the first rise and a second rise, and conducting the second rise over an accelerated second rise time. Inhibiting of yeast activity may include maintaining one or more of a liquid ingredient and a dough at a relatively cool temperature. The first rise may include maintaining the dough at a relatively cool temperature to restrict or retard yeast activity. Inhibiting of yeast activity prior to the first rise and/or retarding yeast activity during the extended first rise may improve one or more of flavor, aroma, texture, and appearance of a resultant baked good.
    Type: Grant
    Filed: October 27, 2009
    Date of Patent: May 7, 2013
    Inventor: Nancy Baggett
  • Publication number: 20130095206
    Abstract: A food additive composition for ruminants of the dispersion type and a method of continuously producing the same. This food additive composition for ruminants, which contains 40% by weight or more but less than 65% by weight of a basic amino acid and has rumen bypass properties, is formulated into granules in an arbitrary shape which are scarcely classified when added to a silage or another feed. Thus, attempts have been made to develop a method of producing granules by which the milk yield of a lactation cow can be increased. Namely, it is intended to provide a food additive composition for ruminants which contains at least one protecting agent selected from among a hardened vegetable oil and a hardened animal oil having a melting point higher than 50° C. but lower than 90° C., 0.05 to 6% by weight of lecithin, water and 40% by weight or more but less than 65% by weight of a basic amino acid.
    Type: Application
    Filed: December 10, 2012
    Publication date: April 18, 2013
    Applicant: AJINOMOTO CO., INC.
    Inventor: AJINOMOTO CO., INC.
  • Patent number: 8399037
    Abstract: Grain or legume having an increased content of a functional component (?-aminobutyric acid) is obtained by humidifying grain (such as rice, wheat or corn) or legume (such as soybean and adzuki bean) by forcing the grain into an air having a temperature of 50° C. or more and a relative humidity of 90% or more such that a moisture content thereof rises within the range of 16.0% to 18.5%, and thereafter, drying the grain or legume.
    Type: Grant
    Filed: May 16, 2008
    Date of Patent: March 19, 2013
    Assignee: Satake Corporation
    Inventors: Takeshi Fukumori, Shigeharu Kanemoto, Hidenori Mizuno, Keishi Wakabayashi, Hou Qing Liu, Shinya Ochiai
  • Publication number: 20130059052
    Abstract: The invention provides a method of preparing pelletized aquaculture feed for administration to farmed aquatic animals. The method may include the steps of causing water to circulate in a loop conduit, introducing aquaculture feed pellets into the water circulating in the loop conduit whereby to expose the pellets to pressure changes and thereby cause the pellets to become water-impregnated, and retrieving the water-impregnated aquaculture feed pellets from the loop conduit.
    Type: Application
    Filed: November 24, 2010
    Publication date: March 7, 2013
    Applicant: SEAFARM PRODUCTS AS
    Inventor: Morten Aga
  • Patent number: 8383184
    Abstract: The invention concerns a method for hygienically and automatically producing from a beverage dispensing device a frothed whitened beverage in a receptacle comprising upon the actuation of a command on the device the following operations controlled by a control unit of said device: —a. metering and delivering a pre-warming volume of heated water in a receptacle for prewarming a whitening food component already contained in the receptacle and forming a warmed liquid in said receptacle, —b. metering and delivering a frothing volume of heated water in the form of at least a pressurized jet directed toward the receptacle for frothing the warmed liquid, —c. producing and delivering in the receptacle a liquid mixture made of a second food component and a metered mixing volume of water. The invention also concerns a device for implementing said method.
    Type: Grant
    Filed: May 26, 2009
    Date of Patent: February 26, 2013
    Assignee: Nestec S.A.
    Inventors: Raphael Gugerli, Jean-Luc Thuliez
  • Publication number: 20130040001
    Abstract: The present invention provides a method of processing animal skin, comprising the steps of: 1) providing dry animal skin containing 7-38 wt % water; 2) rehydrating and softening the said dry animal skin, and obtaining softened wet skin; 3) mixing the said softened wet skin with water, and grinding the mixture to a slurry; 4) obtaining a solid product through a crosslink of collagen proteins in the said slurry; wherein, rehydrating the said dry animal skin is performed through soaking the dry animal skin in 0-55° C. water till the animal skin contains 40-50 wt % water; and softening the said dry animal skin comprises a step of heating the rehydrated dry animal skin.
    Type: Application
    Filed: October 19, 2012
    Publication date: February 14, 2013
    Inventor: Jingmin Zheng
  • Publication number: 20130012474
    Abstract: The invention relates to dispersible cellulose powder compositions comprising non-seed cellulose powder derived from algae, fungi or tunicates, which compositions are useful in a variety of products such as food products, pharmaceuticals, cosmetics, paints, biocompatible materials for artificial tissue engineering and implantable biomaterials and relates to methods for preparing non-seed cellulose powder compositions.
    Type: Application
    Filed: September 14, 2012
    Publication date: January 10, 2013
    Applicant: FMC CORPORATION
    Inventors: Albert Mihranyan, Maria Strömme
  • Publication number: 20120321756
    Abstract: Methods and systems for producing a food product having a liquid component and an insoluble component, such as soups or stews. A food product assembly may include a cartridge containing a liquid component medium that is usable by a beverage forming machine to produce a liquid component of the food product. A second container, to which the cartridge may be removably attached, may contain the insoluble component of the food product, and may receive the liquid component so as to hold both the insoluble component and liquid component together, e.g., for consumption by a user.
    Type: Application
    Filed: June 15, 2012
    Publication date: December 20, 2012
    Applicant: Green Mountain Coffee Roasters, Inc.
    Inventors: Richard Estabrook, Marc Angotti, Thomas J. Novak
  • Publication number: 20120295001
    Abstract: An apparatus for preparing a beverage from water and an instant product includes a water supply system for supplying water, a heating device for sterilizing water by heating it; and a cooling device for cooling water heated in the heating device. The cooling device uses water from the water supply system as cooling-water. The water that is sterilized in the heating device has preferably previously been used in the cooling device as cooling-water. The cooling device includes a counter flow heat exchanger.
    Type: Application
    Filed: July 30, 2012
    Publication date: November 22, 2012
    Applicant: KONINKLIJKE PHILIPS ELECTRONICS N.V.
    Inventors: MARIE SYBIEN NIJBOER, KLAAS KOOIJKER, JOLDERT MARIA BOERSMA, FRED FRAIJ, PETER SOFRIDES VIET
  • Publication number: 20120276271
    Abstract: A packaged savoury food concentrate in the form of a gel, for preparing a bouillon, a soup, a sauce, a gravy or a seasoning comprising: —a gelling system, —a liquid phase comprising a liquid polyol, —from 3% wt to 30% wt of salt, based on the weight of the total food concentrate, wherein the liquid polyol is present in an amount of from 0.1 wt % to 80 wt %, based on the total weight of the food concentrate.
    Type: Application
    Filed: November 30, 2010
    Publication date: November 1, 2012
    Inventors: Chiharu Inoue, Sabrina Silva Paes, Marion Esclarmonde Perrine, Alois Konrad Popp, Winfried Sailer, Pieter Versluis
  • Publication number: 20120258209
    Abstract: Disclosed are packaged compositions comprising an aseptically sterilized container and a sterilized, concentrated, nutritional liquid emulsion that is aseptically packaged and sealed within the container. Also disclosed are methods for making and using the packaged compositions. In some embodiments, the aseptically packaged, concentrated, nutritional liquid emulsions have a desirable flavor and aroma and have increased emulsion stability.
    Type: Application
    Filed: April 5, 2012
    Publication date: October 11, 2012
    Applicant: ABBOTT LABORATORIES
    Inventors: David C. Ulstad, Terrence B. Mazer, Wilson George Zeitler
  • Publication number: 20120251672
    Abstract: An exchangeable capsule for preparing a predetermined quantity of beverage suitable for consumption is disclosed. The exchangeable capsule comprises a circumferential wall, a bottom, closing the circumferential wall at a first end, and a lid closing the circumferential wall at a second end opposite the bottom. The wall, the bottom and the lid enclose an inner space comprising beverage ingredient for preparing the beverage. The bottom comprises an entrance area for supplying fluid to the ingredient, wherein the lid comprises an exit area for draining beverage from the capsule. The beverage ingredient comprises at least a soluble substance. The exit area comprises an exit filter that is adapted to substantially prevent non-dissolved soluble substance from leaving the capsule. A system for preparing a beverage comprising such a capsule and a method for preparing a beverage is also disclosed.
    Type: Application
    Filed: December 14, 2011
    Publication date: October 4, 2012
    Inventors: Ralf Kamerbeek, Cornelis van Bergen, Hendrik Cornelis Koeling, Angenita Dorothea Post van Loon