Cooking, Blanching Or Gelatinizing Patents (Class 426/508)
  • Patent number: 9854931
    Abstract: A food container is covered by a foil to enclose food to be steam cooked. A holding chamber has a lid configured to be opened so that the food container can be placed within the chamber. When the lid is closed, the food container is enclosed within the holding chamber. A plurality of first nozzles extending from the lid into the holding chamber wherein when the lid is closed, the plurality of nozzles penetrate through the foil of the food container. A shower of superheated steam is introduced into the food container through the nozzles to cook the food. Steam is pulled from the food container through a centrally located exhaust port in the lid, and is reheated and recirculated back into the food container through the nozzles.
    Type: Grant
    Filed: January 30, 2015
    Date of Patent: January 2, 2018
    Inventors: Marc Rocklinger, Nathalie de Ceglie
  • Publication number: 20150140162
    Abstract: A bowl is provided for rapid and repeatable high quality cooking of rice or other grains within a microwave. The bowl includes a reservoir with a floor and walls extending up from the floor to a rim. Handles are preferably provided extending laterally from the rim. A rice line is provided which is visible to a user and defines a height at which rice should be added for cooking within the bowl. A water line is provided above the rice line which defines an elevation to which water should be added for cooking of the rice. In one embodiment walls of the reservoir are tapered to accommodate boiling and frothing without boiling over and still maintaining a compact cooking space within the bowl.
    Type: Application
    Filed: October 17, 2014
    Publication date: May 21, 2015
    Inventor: Christopher Johnson
  • Publication number: 20150132444
    Abstract: A method for making a shredded product having a marbled surface and the resulting product are provided. The method includes partially cooking an uncooked mass in a first cooking process to form a partially cooked mass and then combining the partially cooked mass with an inclusion component to form an inclusion mass. The inclusion mass is cooked in a second cooking process to form a fully cooked mass. The material is shredded to form continuous net-like sheets having a marbled appearance defined by a first portion of the continuous net-like sheets with the low or non-glutenous material having a first overall color and a second portion of the continuous net-like sheets with the inclusion component having a second overall color different from the first overall color.
    Type: Application
    Filed: June 5, 2013
    Publication date: May 14, 2015
    Inventors: Jan Karwowski, Barbara E. Baumann, Supapong Siris, Vani Vemulapalli
  • Publication number: 20150110937
    Abstract: [Problem] To provide cooked rice in which aging can be suppressed without using low-amylose rice and which shows little deterioration in taste even after storing at ordinary or low temperatures. [Solution] In a rice cooking device provided with a conveying means such as a conveyor for conveying rice having been soaked in water, a steamer for steaming the rice on the conveyor with hot steam, and a water sprinkler for supplying warm water to the rice on the conveyor in the steamer, warm water is poured in an amount exceeding the amount required for cooking the rice in the aforesaid step for steaming in the steamer so as to wash away amylose eluted from the rice.
    Type: Application
    Filed: February 6, 2013
    Publication date: April 23, 2015
    Inventors: Yoshihiro Sako, Hatsuho Takemitsu, Shinichi Kitamura
  • Patent number: 8834950
    Abstract: An object of the present invention is to provide a method for inhibiting the deterioration of eating-quality characteristics of a food containing gelatinized starch and to keep their eating-quality characteristics as just prepared after a relatively prolonged storage under freezing, refrigerating, chilling or room temperature. The present invention achieves the above object by a method of permeating of maltose and/or ?,?-trehalose or saccharides comprising the same and other oligosaccharides in a prescribed ratio into the above food containing gelatinized starch by admixing the saccharide to the food and holding them at relatively high temperature for a prescribed period.
    Type: Grant
    Filed: May 22, 2007
    Date of Patent: September 16, 2014
    Assignee: Hayashibara Co., Ltd.
    Inventors: Hideki Fukushima, Takashi Ohtsuki, Naohiko Katagiri, Toshio Miyake
  • Publication number: 20140199454
    Abstract: An apparatus and method for controlling the movement of a food product in a container is described. The apparatus can be cleanable, portable, and fully automated. It can include a main container for holding the food product and one or more other containers for holding a substance, such as liquid. The main container can be moved between the one or more other containers so that the food product is immersed in the substance (e.g., liquid) in the one or more other containers. Any of the containers can be heated to heat the food product. This movement of the main container can be used run fully automated cycles (e.g., sprouting, rinsing, soaking, cooking, cleaning, etc.) that do not require user interaction.
    Type: Application
    Filed: August 17, 2012
    Publication date: July 17, 2014
    Applicant: LEGUPRO AB
    Inventors: David Storek, Antonia Sequeira, Robert Otillar
  • Publication number: 20140093636
    Abstract: The present invention is directed to methods and systems for making partially popped popcorn. The invention comprises the steps of providing a plurality of corn kernels of the zea mays everta variety; soaking the plurality of corn kernels with water at substantially room temperature for a period of time sufficient to increase the pre-existing moisture content of less than about 15% water to a modified moisture content of greater than about 18% water; dewatering the soaking water away from the plurality of corn kernels; and forcing heated air upwardly through the perforated screen while the perforated screen is being vibrated such that the plurality of corn kernels having a modified moisture content of greater than about 18% water is suspended and heated above the perforated screen by the heated air thereby causing heating and expansion of the plurality of corn kernels to thereby yield the partially popped popcorn.
    Type: Application
    Filed: September 28, 2012
    Publication date: April 3, 2014
    Applicant: HALFPOPS, LLC
    Inventors: Michael Eaton FITZGERALD, Kevin Arthur MEAGHER
  • 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: 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
  • 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
  • Patent number: 8455036
    Abstract: A stabilized bran component and stabilized whole grain wheat flour containing the component are produced by subjecting a bran-enriched coarse fraction which contains bran, germ and starch to grinding or milling to reduce grittiness of the coarse fraction without substantially damaging the starch due to abrasion. The coarse fraction may be stabilized by heating to substantially reduce the lipase and lipoxygenase activity of the coarse fraction without substantial starch gelatinization. High levels of natural antioxidants and vitamins are retained while avoiding substantial acrylamide formation during the stabilization. The stabilized coarse fraction or stabilized bran component may be combined with a fine fraction which contains predominantly endosperm to obtain a stabilized whole grain wheat flour. The stabilized whole grain wheat flours and stabilized bran component exhibit extended shelf life and may be used for making baked goods, such as cookies, with desirable oven spread, and a non-gritty mouthfeel.
    Type: Grant
    Filed: February 2, 2012
    Date of Patent: June 4, 2013
    Assignee: Kraft Foods Global Brands LLC
    Inventors: Lynn C. Haynes, Harry Ira Levine, Louise Slade, Ning Zhou, James Manns, Diane Gannon, Edward D. Howey, Mihaelos N. Mihalos, C. William Epperson, Sarwat Gabriel, Domenico Cassone
  • Patent number: 8455037
    Abstract: A stabilized bran component and a stabilized whole grain flour containing the component are produced by subjecting a bran-enriched coarse fraction which contains bran, germ and starch to grinding or milling to reduce grittiness of the coarse fraction without substantially damaging the starch due to abrasion. The coarse fraction may be stabilized by heating to substantially reduce the lipase and lipoxygenase activity of the coarse fraction without substantial gelatinization of the starch. High levels of natural antioxidants and vitamins are retained while avoiding substantial acrylamide formation during the stabilization. The stabilized coarse fraction or stabilized bran component may be combined with a fine fraction which contains predominantly endosperm to obtain a stabilized whole grain flour. The stabilized whole grain flours and the stabilized bran component exhibit extended shelf life and may be used for making baked goods, such as cookies, with desirable oven spread, and a non-gritty mouthfeel.
    Type: Grant
    Filed: April 4, 2012
    Date of Patent: June 4, 2013
    Assignee: Kraft Food Global Brands LLC
    Inventors: Lynn C. Haynes, Harry I. Levine, Louise Slade, Ning Zhou, James Manns, Diane Gannon, Edward D. Howey, Mihaelos N. Mihalos, Charles W. Epperson, Sarwat Gabriel, Domenico Cassone, Jeanny E. Zimeri
  • Publication number: 20120251676
    Abstract: Methods and compositions relating to a foodstuff having a first component with a first soluble solids ratio; and a second component with a second soluble solids ratio, wherein the second component is a foodstuff comprising (i) about 50% to about 70% water; (ii) about 7% to about 17% hard fat; (iii) about 0.1% to about 5% protein source; and (iv) about 0.1% to about 20% water binder, the foodstuff having a gel strength of about at least 100, further wherein the foodstuff does not comprise lecithin; wherein the first and second components are arranged in discrete layers to form the multi-texture, ready-to-eat foodstuff and wherein the first and second soluble solid ratios have a relative difference of less than about 12 percent.
    Type: Application
    Filed: March 9, 2012
    Publication date: October 4, 2012
    Applicant: KRAFT FOODS GLOBAL BRANDS LLC
    Inventors: Zachary Caplan, Richard Leshik, Yeong-Ching Albert Hong
  • Publication number: 20120251660
    Abstract: The present invention relates to whole grain-hydrocolloid complexes, their preparation and their use in foods. The complexes positively impact the foods into which they are incorporated to give longer-lasting and/or more potent satiety, preferably without adversely affecting texture and processing thereby enabling the development of commercially viable ingredients for energy management. The invention further relates to the reduction of food intake and/or management of weight by increasing such satiety.
    Type: Application
    Filed: March 31, 2011
    Publication date: October 4, 2012
    Applicant: BRUNOB II B.V.
    Inventors: Eugene Terry Finocchiaro, Danuta M. Janik
  • Patent number: 8252355
    Abstract: A method of producing cooked rice is disclosed, by which taste and mouthfeel, as well as the aging resistance, of the cooked rice are improved. In this method, process of cooking rice is carried out intermittently in a plurality of steps, interposing one or more cooling steps during the cooking process. In each cooling step, the rice is not heated. Each cooling step is carried out for 1 to 10 minutes at an inner temperature lower than the inner temperature during heating by 0.1 to 10° C. After the final cooling step, the final heating step is carried out to finish the rice-cooking process.
    Type: Grant
    Filed: March 19, 2008
    Date of Patent: August 28, 2012
    Assignee: Ajinomoto Co., Inc.
    Inventors: Hiroshi Mizuno, Tatuya Yamamoto
  • Publication number: 20120189751
    Abstract: The invention is embodied in a low cost process for creating organoleptic meat analogs from unmodified potato starch and/or similar amylose/amylopectin containing tubers, roots and grains. The method involves thermo-irreversible gelatinization of starch, freeze-thawing, and incorporating extreme syneresis, to create starch gel nodules. Combining gel nodules with wheat gluten flour during the dough mixing formation of mass quantities of flavor absorbing, thin stranded, juicy, meat-like protein fibers. The product resulting from the method incorporates high quality plant protein, into a low carbohydrate, organoleptic juicy lean-meat analog.
    Type: Application
    Filed: January 24, 2012
    Publication date: July 26, 2012
    Inventors: Charles R. Beinecke, Vicki L. McFarland
  • Publication number: 20120164305
    Abstract: A method of producing a rice cake that becomes not hardened for a long time period, a rice cake produced by using the method, and a processed food produced by processing the rice cake are provided. The method includes: (a) immersing grains in water and removing the water therefrom; (b) grinding the grains from which water is removed, adding water thereto, and then grinding the grains to which water is added; (c) steaming the ground grains; and (d) cooling the steamed grains, adding flour thereto, and then punching the resultant product. The rice cake has a long storage time and is suitable for a long-term distribution. The rice cake preserves its soft texture for a long time period and is thus appropriate for consumers' acceptability.
    Type: Application
    Filed: December 22, 2010
    Publication date: June 28, 2012
    Applicant: REPUBLIC OF KOREA(MANAGEMENT:RURAL DEVELOPMENT ADMINISTRATION)
    Inventors: Gwi Jung Han, Hye Young Park, Dong Sun Shin, Sung Mi Cha, Min Sook Kang, Hye Sun Choi, Seong Yeol Baek, Young Hwang
  • Patent number: 8173193
    Abstract: A stabilized bran component and a stabilized whole grain flour containing the component are produced by subjecting a bran-enriched coarse fraction which contains bran, germ and starch to grinding or milling to reduce grittiness of the coarse fraction without substantially damaging the starch due to abrasion. The coarse fraction may be stabilized by heating to substantially reduce the lipase and lipoxygenase activity of the coarse fraction without substantial gelatinization of the starch. High levels of natural antioxidants and vitamins are retained while avoiding substantial acrylamide formation during the stabilization. The stabilized coarse fraction or stabilized bran component may be combined with a fine fraction which contains predominantly endosperm to obtain a stabilized whole grain flour. The stabilized whole grain flours and the stabilized bran component exhibit extended shelf life and may be used for making baked goods, such as cookies, with desirable oven spread, and a non-gritty mouthfeel.
    Type: Grant
    Filed: June 15, 2007
    Date of Patent: May 8, 2012
    Assignee: Kraft Foods Global Brands LLC
    Inventors: Lynn C. Haynes, Harry I. Levine, Louise Slade, Ning Zhou, James Manns, Diane Gannon, Edward D. Howey, Mihaelos N. Mihalos, Charles C. Epperson, Sarwat Gabriel, Domenico Cassone, Jeanny E. Zimeri
  • Publication number: 20120076909
    Abstract: A substitute emulsifier and texturizer and associated production processes are provided for improved gluten-free and vegan baking. Hydrated chia seeds are used to bind water and emulsify oils in preparing a baked product. The associated production process involves hydrating chia seeds to form a chia seed gel, combining the chia seed gel with a gluten-free flour to make a dough or batter and adding other ingredients as desired for producing a baked product. A variety of baked products can be produced including, for example, pie crusts, breakfast bars, granola bars, cookies, crackers, pretzels, muffins, quick breads, and yeast breads.
    Type: Application
    Filed: April 29, 2011
    Publication date: March 29, 2012
    Inventor: Mary Waldner
  • Patent number: 8133527
    Abstract: A stabilized bran component and a stabilized whole grain wheat flour containing the component are produced by subjecting a bran-enriched coarse fraction which contains bran, germ and starch to grinding or milling to reduce grittiness of the coarse fraction without substantially damaging the starch due to abrasion. The coarse fraction may be stabilized by heating to substantially reduce the lipase and lipoxygenase activity of the coarse fraction without substantial gelatinization of the starch. High levels of natural antioxidants and vitamins are retained while avoiding substantial acrylamide formation during the stabilization. The stabilized coarse fraction or stabilized bran component may be combined with a fine fraction which contains predominantly endosperm to obtain a stabilized whole grain wheat flour.
    Type: Grant
    Filed: June 16, 2006
    Date of Patent: March 13, 2012
    Assignee: Kraft Foods Global Brands LLC
    Inventors: Lynn C. Haynes, Harry Ira Levine, Louise Slade, Ning Zhou, James Manns, Diane Gannon, Edward D. Howey, Mihaelos N. Mihalos, C. William Epperson, Sarwat Gabriel, Domenico Cassone
  • Patent number: 8105639
    Abstract: A process of precooking grains which comprises the steps of: a) Charging the grains into a reactor in a controlled manner; b) Applying a first negative pressure to the reactor; c) Heating the grains contained in the reactor; d) Applying a second negative pressure to the reactor; and e) Cooling the grains. Equipment for precooking grains comprises at least one reactor, which is associable with means for applying negative pressure.
    Type: Grant
    Filed: July 6, 2009
    Date of Patent: January 31, 2012
    Inventor: Werner Erwin Wagner
  • Publication number: 20110287162
    Abstract: Processes for producing whole soybean powders and soymilks are described.
    Type: Application
    Filed: August 3, 2011
    Publication date: November 24, 2011
    Applicant: ARCHER DANIELS MIDLAND COMPANY
    Inventor: Thomas Gottemoller
  • Patent number: 7939121
    Abstract: A process for the production of fresh masa, nixtamalized flour and derived products. The invention is a new process for production of corn masa (dough) to be used in the production of tortillas, fried or baked tortilla chips, tostadas, or corn chips. The new process produces masa directly from raw materials without the traditional cooking and steeping steps. It utilizes a series of processing steps including milling, blending, hydration, cooking and continuous cooling using cooling rollers to stop gelatinization. The new process uses very little water and emits no waste water.
    Type: Grant
    Filed: January 25, 2006
    Date of Patent: May 10, 2011
    Assignee: Sabritas, S. De R.L. De C.V.
    Inventors: Carmela Rivero-Jiménez, Adriana Quintanar-Guzmán
  • Patent number: 7935376
    Abstract: This invention relates to a storage stable buoyant waxy grain wherein the waxy grain is waxy triticale and waxy wheat. The starch in the waxy grain is gelatinized throughout and the cooked waxy grains of this invention can be stored for prolonged times in air tight or conventional cereal containers having a liner without acquiring rancid odors or tastes even in the absence of preservatives that inhibit the development of rancidity. Preferably, the waxy wholegrain is a waxy wheat having a protein content of no more than 14% by dry weight. The processes for preparing the waxy wholegrain food products of this invention are also described.
    Type: Grant
    Filed: February 17, 2006
    Date of Patent: May 3, 2011
    Assignees: Kellogg Company, The United States of America as represented by the Secretary of Agriculture
    Inventors: Lori Ann Wilson, John William Colyn, Grace Lai, Craig Morris
  • Patent number: 7935378
    Abstract: A nectarine juice drink and methods of producing a nectarine juice drink are described. The method involves (a) providing nectarines; (b) treating the nectarines with heated, moist air or heated water to produce heat treated nectarines; (c) pressing the heat treated nectarines through one or more filters to produce a nectarine juice solution and (d) combining the nectarine juice solution with one or more plant cell wall degrading agents to produce a nectarine juice drink.
    Type: Grant
    Filed: November 10, 2004
    Date of Patent: May 3, 2011
    Assignee: Nectarine Administrative Committee
    Inventors: Peter Mattson, Patricia Goodman, Maris Lunt
  • Patent number: 7871657
    Abstract: The present invention relates to a process for preparation of expanded finger millet, a ready-to-eat product with versatile food uses.
    Type: Grant
    Filed: December 31, 2003
    Date of Patent: January 18, 2011
    Assignee: Council of Scientific & Industrial Research
    Inventors: Gurusiddappa Malleshi Nagappa, Ushakumari Rambahadur Singh
  • Publication number: 20110003047
    Abstract: A method for the rapid continuous mashing and cooking of grains, legume pulses, corn kernels, seeds or the like, as a stage in the production of a food product, said method including the steps of: introducing said grains, legume pulses, corn kernels or the like into a continuous throughput high-shear mixing/cooking device in which said materials are heated at a pressure of up to 40 Bar and to a temperature of between 100° C. and 200° C. and are then expelled from said device and cooled to a target temperature for storage or further processing.
    Type: Application
    Filed: January 30, 2009
    Publication date: January 6, 2011
    Applicant: PULSTAR INTERNATIONAL CORPORATION
    Inventor: Janis Zakis
  • Patent number: 7858132
    Abstract: This invention relates to a process for preparing cooked rice in aseptic package made of long grain rice, not having property of glutinousness but having fluffiness and smooth mouthfeel. More particularly, the invention relates to a process for preparing cooked rice in aseptic package prepared by a process comprising soaking long grain rice in solution of emulsified oil, filling the rice automatically in a heat-resisting plastic container, sterilizing the rice 4˜10 times repeatedly for 4˜8 seconds at high temperature of 130˜150° C. and high pressure, cooking said sterilized long grain rice in a measured amount of liquid, and packaging the resultant cooked rice in aseptic so that cooked rice which is free from microorganism and capable of long term preservation (more than 6 months) can be obtained.
    Type: Grant
    Filed: October 23, 2003
    Date of Patent: December 28, 2010
    Assignee: CJ Cheiljedang Corp.
    Inventors: Changyong Lee, Sangyou Kim
  • Publication number: 20100285196
    Abstract: A method for preparing a grain or legume cake by cooking the whole grains or legumes is a rotary cooker and subsequently puffing the cooked whole grain or legume into a rice cake form. The whole grain or legume cakes produced by this method have a natural, appealing appearance and produce a more durable grain or legume cake.
    Type: Application
    Filed: May 11, 2009
    Publication date: November 11, 2010
    Applicant: The Quaker Oats Company
    Inventors: Gary Moore, Noman Khan, Waleed Yacu
  • Publication number: 20100104720
    Abstract: Methods for producing a partially hydrated bean paste are disclosed. The methods include inputting a quantity of uncooked whole beans or split beans into an extruder comprising an inlet, one or more temperature zones in series downstream of the inlet, and a die downstream of the one or more temperature zones; rotating a screw assembly of the extruder to extrude the beans and force the beans through the one or more temperature zones, wherein a quantity of steam and a quantity of water is added to the beans as the beans are forced through each temperature zone; and forcing the beans exiting the final temperature zone of said one or more temperature zones in series through the die to produce a bean paste. The partially hydrated bean paste produced by the methods of the disclosure comprises a water content of at least about 45% by weight. The partially hydrated bean paste can be further processed into partially hydrated bean products, such as refried beans.
    Type: Application
    Filed: March 12, 2008
    Publication date: April 29, 2010
    Applicant: ConAgra Foods RDM, Inc.
    Inventors: Mark Dierking, Richard Schumacher, Jerry Hopkins
  • Patent number: 7704541
    Abstract: A steam crushed whole grain for reducing the wetting time necessary prior to use of a whole grain baking ingredient in a baking application. A whole grain kernel is formed into a whole grain flake with a plurality of exterior fractures. As the flake is formed, the flake is exposed to steam such that an interior starch portion of the flake is heated by penetration of the steam through the fractures. As the interior starch portion is heated, the flake is partially gelatinized within a range of about 15% to about 35%. The partially gelatinized grain is then milled and crushed for use as a baking ingredient. Prior to use, the partially gelatinized whole grain baking ingredient is wetted for a time less than 4 hours as is typically recommended for traditionally processed whole grains.
    Type: Grant
    Filed: March 29, 2005
    Date of Patent: April 27, 2010
    Assignee: General Mills, Inc.
    Inventor: Robert T Westercamp
  • Publication number: 20100092648
    Abstract: A substitute for traditional sauces used in the preparation of oriental style cuisine is disclosed. The sauce is substantially free of major food allergens so that individuals with common food allergies can enjoy the sauce without suffering from an allergic reaction.
    Type: Application
    Filed: October 14, 2009
    Publication date: April 15, 2010
    Inventor: Vilaiwan U. FISCHER
  • Publication number: 20100075012
    Abstract: Methods of preparing a stable, flax-substituted food product that include the use of a pre-hydrated flaxseed composition to replace, or be used in place of, a fat, hydrocolloid, gluten component, or all three are described. Stable food products including flax components are also described.
    Type: Application
    Filed: September 17, 2009
    Publication date: March 25, 2010
    Applicant: Glanbia Nutritionals Ireland Limited
    Inventors: Tammy Crowe, Troy Crowe, Mary Ekman, Glenn Roy Pizzey, Linda Pizzey
  • Publication number: 20100062116
    Abstract: The invention relates to an aqueous composition for preparing an edible coating on a microwavable food, which composition comprises at least one prolamin and at least one hydrocolloid or gelling agent. The invention further relates to a microwavable food comprising an edible coating, which coating comprises at least one prolamin and at least one hydrocolloid or gelling agent.
    Type: Application
    Filed: December 19, 2007
    Publication date: March 11, 2010
    Applicant: Nederlandse Organisatie voor toegepast-natuurweten schappelijk onderzoek TNO
    Inventors: Martijn Willem-Jan Noort, Albertus Jurgens, Theodorus Jozef Verkleij
  • Publication number: 20090317530
    Abstract: A stable okara concentrate is provided, being a protein-rich powder to be used in producing healthy foodstuffs, enriched in proteins, dietary fibers, and free of cholesterol, essentially consisting of natural materials not contacted with any toxic or harmful substances during their production. Useful premixes for use in food industry or household are also provided. The concentrate may be made from a by-product obtained in soybeans processing. Food products comprising the okara concentrate are also provided.
    Type: Application
    Filed: September 11, 2006
    Publication date: December 24, 2009
    Inventors: Ilan Rotem, Nava Almog
  • Publication number: 20090269457
    Abstract: The invention relates on the one hand to a chewy sweet, comprising a gelatinizing agent for providing a chewy texture to the chewy sweet, wherein the gelatinizing agent consists of a gliadin-enriched wheat gluten fraction. On the other hand, the invention relates to a method for preparing such a chewy sweet, comprising the steps of a) dispersing the gliadin-enriched wheat gluten fraction in warm water; b) cooking up glucose syrup, sucrose and water at 120-140° C., until moisture content of the mass is <10%, preferably between 4 and 7%; c) adding the fat material and the one or more emulsifiers to the cooked-up syrup, during or after cooking; d) cooling the mixture of b) and c) to below 105° C.; e) mixing the syrup of d) with a) and the other ingredients; f) further cooling this mass; g) and bringing the cooled mass into the desired shape.
    Type: Application
    Filed: November 7, 2005
    Publication date: October 29, 2009
    Inventor: Marianne Claessens
  • Publication number: 20090181114
    Abstract: A beverage is disclosed that is effective for enhancing gastrointestinal regularity and heart health. It is formed by a liquid comprising fruit derived juices, water or naturally or artificially flavored water. A composition of matter is mixed within the liquid in a shelf stable pasteurized beverage form and formed from sterilized whole seed extracted from Salvia hispanica L. The resulting beverage exhibits a pH dependent viscosity requiring no additional thickening agents and suitable as a beverage for human consumption.
    Type: Application
    Filed: January 6, 2009
    Publication date: July 16, 2009
    Applicant: U.S. Nutraceuticals, LLC d/b/a Valensa International
    Inventors: John A. MINATELLI, W. Stephen Hill, Rudi Moerck, Uy Nguyen
  • Publication number: 20080241339
    Abstract: A food process comprises starting with hemp (Cannabis sativa) seeds that have been cultivated to have low levels of tetrahydrocannabinol (THC) alkaloid, e.g., less than 0.3%. The hemp seeds are dehulled to produce split seed kernels, mixing the split seed kernels with hot water to hydrate them into a slurry, grinding the slurry to blend and smooth it into a product base, cooking the product base to achieve a particular flavor and aroma consistent with a target food product, cooling the product base to stop cooking, and further processing the product base into a target food product like soups and beverages. The products produced have high levels of protein, vitamins, and other nutritional values.
    Type: Application
    Filed: March 28, 2007
    Publication date: October 2, 2008
    Inventors: Pat R. Mitchell, Khalid M. Shammet
  • Patent number: 7407680
    Abstract: A carrot is sliced in the longitudinal direction in such a way that the slice surface passes through the core portion, the sliced carrot fragment is blanched and the blanched carrot fragment is extracted to obtain a vegetable extract, so as to manufacture a vegetable extract. By slicing the carrot in the longitudinal direction so as to pass through the core portion, a larger area of the core portion towards which the presence of nitrate ions is biased can be exposed, the contact area between the core portion and the blanching water can be increased and more nitrate ions can be eluted and removed at blanching time.
    Type: Grant
    Filed: September 15, 2004
    Date of Patent: August 5, 2008
    Assignee: ITO EN, Ltd.
    Inventors: Takashi Sato, Yasuhiko Ikegawa, Takanobu Takihara
  • Patent number: 7396555
    Abstract: A method for making a low or reduced carbohydrate dough for making snack food products with a reduced carbohydrate content. Legumes such as soybeans are cooked near boiling, drained, and milled. Dry ingredients such as starch, fiber, and/or protein can be added to lower the dough moisture content so the dough can be sheeted and cut into pre-forms. The pre-forms can then be cooked, by frying or baking, and seasoned to make a low carbohydrate tortilla-like snack food.
    Type: Grant
    Filed: July 8, 2004
    Date of Patent: July 8, 2008
    Assignee: Frito-Lay North America, Inc.
    Inventors: Theodore James Baumgartner, Richard Todd Smith
  • Patent number: 7357954
    Abstract: Milled rice grains are primarily immersed, and at least surface layers of the grains are converted to the alpha-type. The rice grains are then preliminarily dried and consummatively polished, and are further subjected to secondary immersing and secondary alpha-type conversion. During these processes, there occurs no cracking on the surfaces of the rice grains. The consummatively polished rice grains are then separated into individual single grains. The separated individual single grains are finally dried whereby the finished product of instant rice is obtained. The instant rice containing polished rice has good appearance and quality.
    Type: Grant
    Filed: October 30, 2003
    Date of Patent: April 15, 2008
    Assignee: Satake Corporation
    Inventors: Shigeharu Kanemoto, Keishi Wakabayashi, John H. Kendall, Ranvir B. Mohindra
  • Patent number: 7351439
    Abstract: The present invention provides a process for making hand-held shaped cereal and milk products having a smooth, homogenous-consistency texture and a moisture content higher than 35%, using about the same amount and ratio of cereal flour to fluid-milk as found in a traditional combination of (RTE) cereal pieces (made from cereal flour) and fluid-milk that have to be eaten from a bowl with a spoon. In the process of the present invention, each pound of cereal flour is cooked with 3 to 4 pounds of fluid-milk together with starch-complexing agents in a continuous cooker at temperatures above 175 F. It is then discharged as a hot, fluid-milk-hydrated, starch-complexed cereal flour which continues to absorb retained fluid-milk until it becomes fully-cooked, fully-hydrated and viscous enough to retain a shape. It is then formed into units, baked to firm their textures while retaining a higher than 35% moisture, and stored refrigerated or frozen.
    Type: Grant
    Filed: July 15, 2005
    Date of Patent: April 1, 2008
    Inventors: Harold W. Zukerman, Rachel B. Zukerman
  • Patent number: 7348036
    Abstract: A full waxy wheat flour or starch characterized in that its amylose content is about 0%±about 1%, and a process for preparing a functional full waxy wheat flour including preparing an initial flour with a defined size grading starting from full waxy wheat grains, and subjecting the flour to a heat-moisture treatment including adding water or steam and heat energy to achieve a degree of gelatinization of starch between about 15 and about 99% for less than about 5 minutes.
    Type: Grant
    Filed: September 24, 2001
    Date of Patent: March 25, 2008
    Assignee: Ulice S.A.
    Inventors: Arnaud Messager, Denis Despre
  • Patent number: 7250186
    Abstract: A process for the manufacture of cooked cereals or dry pet food by preparing a mixture of water and a dry premix mainly comprising cereal flour or semolina, and pressing the mixture, with the aid of a gear pump, firstly through a heat exchanger wherein it is cooked and then through an extrusion die to form an extruded product. Also, an apparatus for carrying out the process and a product obtainable by the process.
    Type: Grant
    Filed: June 27, 2003
    Date of Patent: July 31, 2007
    Assignee: Nestec S.A.
    Inventors: Werner Pfaller, Ernst Heck, Jean Horisberger
  • Patent number: 7220443
    Abstract: A process for the production of fresh masa, nixtamalized flour and derived products. The invention is a new process for production of corn masa (dough) to be used in the production of tortillas, fried or baked tortilla chips, tostadas, or corn chips. The new process produces masa directly from raw materials without the traditional cooking and steeping steps. It utilizes a series of processing steps including milling, blending, hydration, cooking and continuous cooling to stop gelatinization. The new process uses very little water and emits no waste water.
    Type: Grant
    Filed: February 10, 2005
    Date of Patent: May 22, 2007
    Assignee: Sabritas, S. de R.L. de C.V.
    Inventors: Carmela Rivero-Jiménez, Adriana Quintanar-Guzmán
  • Patent number: 7217436
    Abstract: The present invention relates to a method for preparing germinated brown rice that has better texture, is easier to cook and has higher safety from microbial contamination compared with conventional germinated brown rice, by controlling the conditions for the germination process, and to a germinated brown rice obtained therefrom. More particularly, improved germinated brown rice can be obtained by at least partially removing the skin, germinating the altered rice in slighted acid germination water and treating the germinated brown rice at elevated temperatures and pressures.
    Type: Grant
    Filed: November 21, 2003
    Date of Patent: May 15, 2007
    Assignee: CJ Corp.
    Inventors: Sang-You Kim, Hyun-Jun Park, Sang-Jin Byun
  • Patent number: 7179498
    Abstract: The present invention provides a process for the manufacture of frozen instant cooking pasta from elongated dried pasta products that substantially retains the pre-processing length of the dried pasta comprising the steps of: (i) dividing an elongated dried pasta products into one or more portions, each portion having a desired mass; (ii) loading each portion of pasta into one of a plurality of separate dosing devices; (iii) re-hydrating each portion of pasta within a dosing device; (iv) quenching the re-hydrated pasta resulting from step (iii); (v) freezing. Further embodiments are directed to the apparatus that is necessary for carrying out this process and the frozen product achieved.
    Type: Grant
    Filed: March 20, 2000
    Date of Patent: February 20, 2007
    Assignee: Lipton, division of Conopco, Inc.
    Inventors: Roberto Nardi, Sandro Panaioli, Valerio Simeone
  • Patent number: 7169426
    Abstract: The present invention relates to a process for the production of a frozen vegetable or part thereof, wherein said process comprises the steps: (i) heat-treating a vegetable or part thereof; (ii) under-cooling to a maximum core temperature of less than or equal to ?5° C.; (iii) reducing the core temperature to less than or equal to ?18° C.; The invention also provides a frozen vegetable or part thereof comprising a core ice content, characterised in that at least 40% of said core ice content is located within a plurality of cellular structures, wherein the perimeter of each cellular structure is defined by a cell wall.
    Type: Grant
    Filed: April 5, 2002
    Date of Patent: January 30, 2007
    Assignee: Unilever Bestfoods, North America division of Conopco. Inc.
    Inventors: Michael Harry Asquith, Elliott Kirk, Mark Kirkland, Stephen Matthew Morrey, Andrew Paul Ormerod, Julie Debra Ralfs, David George Sharp, Christopher Michael Sidebottom
  • Patent number: 7148451
    Abstract: When water temperature is high and time germinating step is short, it is hard to cook freely to individual preference, and water turbidity and bad smell are likely to occur. By germinating with immersing brown rice or rice with the germ in water at 28 to 34 degrees for 3 to 6 hours in an inner pot 3, being followed by a cooking step successively, the rice can be immersed for a necessary time at low temperature, so that germinated rice with enough content of gamma-aminobutyric acid (GABA) can be obtained without causing water turbidity or bad smell.
    Type: Grant
    Filed: March 10, 2005
    Date of Patent: December 12, 2006
    Inventors: Takamura Miyake, Haru Miyake
  • Patent number: RE41885
    Abstract: A method for producing a reconstitutable dehydrated food product, an apparatus for producing such a product, and a product produced thereby are described. The method calls for using a stationary vessel to separately hydrate at least two batches of raw beans with circulating water, as well as a second stationary vessel to separately pressure cook the hydrated beans using direct steam injection with minimal agitation. A first batch is then chopped and sized, and then formed into a generally flat, preferably ribbed sheet of texturized composition. The latter is then dried and broken into chunks. The second batch of beans is kept whole and, once cooked, is dried utilizing a combination convection/microwave heating chamber in such a way as to preserve the integrity of the beans. The dried whole beans are then added to the first batch of beans, and preferably, to the chunks produced therefrom.
    Type: Grant
    Filed: April 16, 2008
    Date of Patent: October 26, 2010
    Inventor: Geoffrey Margolis