With Mixing Or Agitating, E.g., Homogenizing, Etc. Patents (Class 426/519)
  • Publication number: 20100104725
    Abstract: A frozen confection comprising from 1 to 15 wt% of cereal meal particles having a size of from 0.1 to 1.0 mm and from 5 to 25 wt% of sweeteners is provided. A process for manufacturing the frozen confection is also provided, the process comprising the steps of: preparing a mix comprising water, 1 to 15 wt% of a cereal meal particles having a size of from 0.1 to 1.0 mm, and 5 to 25 wt% of sweeteners; holding the mix at a temperature of at least 70° C. for at least 10 minutes; pasteurising and optionally homogenising the mix; then freezing and preferably aerating the mix to produce the frozen confection.
    Type: Application
    Filed: October 21, 2009
    Publication date: April 29, 2010
    Applicant: CONOPCO, INC., d/b/a UNILEVER
    Inventors: Tommaso D'Agostino, Angela Louise Lewry, Kenneth John Mack, Loyd Wix
  • Patent number: 7700145
    Abstract: Methods of making a low-carbohydrate dairy beverage are provided. The method includes the steps of adding specific ingredients in order to obtain a low-carbohydrate dairy beverage having certain nutritional and overall quality characteristics, including one or more of at least the following characteristics: high protein; high calcium; low calories; satisfying flavor, taste, aroma, and/or appearance; and/or extended shelf life. Low-carbohydrate dairy beverages made by such methods are also provided.
    Type: Grant
    Filed: February 17, 2004
    Date of Patent: April 20, 2010
    Assignee: HP Hood LLC
    Inventors: Peter Zoltai, John Edwards, Jr., Margaret Poole, David Kreider, John Laaperi, Richard Kenahan, Jr.
  • Publication number: 20100092644
    Abstract: The present invention relates to frozen food products, such as ice creams, comprising special emulsifying systems. The emulsifying system preferably contains mono esters of propane-1,2-diol and fatty acids, such as 2-PGME, and it may furthermore contain additional emulsifiers such as 1-PGME and/or diglycerides. The frozen food products are characterised by improved organoleptic and sensory properties as well as reduced rate of melting. The invention furthermore relates to the emulsifying systems as such as well as methods of preparing the frozen food product.
    Type: Application
    Filed: November 27, 2006
    Publication date: April 15, 2010
    Applicant: Palsgaard A/S
    Inventors: Viggo Creemers Norn, Hanne Kranold Ludvigsen
  • Publication number: 20100092632
    Abstract: The invention relates to a method for the production of a food, a food supplement, or consumable good, wherein said good contains a mixture of water soluble carbohydrates, pectin, water, Ca2+ ions and at least one thickening agent. According to the invention, fruit juice concentrate and/or vegetable juice concentrate and/or alcohol are added to the mixture following warming and until the pectin is dissolved and the solution is clear, wherein a product which is ready for consumption and which has a stable shape due to gelatinization is formed when filled into a container, in particular a tube.
    Type: Application
    Filed: March 13, 2007
    Publication date: April 15, 2010
    Inventor: Kurt Vymazal
  • Publication number: 20100092604
    Abstract: A beverage composition comprises fat, protein, thickener and water, wherein the fat comprises at least 40% by weight of conjugated linoleic acid or a derivative thereof (CLA).
    Type: Application
    Filed: April 23, 2008
    Publication date: April 15, 2010
    Inventors: Ellen Maria Elizabeth Mulder, Ulrike Schmid, Jeroen Monster
  • Patent number: 7695749
    Abstract: A method of controlling a food processor includes retaining in a container cooked rice and sushi dressing in a predetermined ratio, mixing the cooked rice and the sushi dressing in the container to perform a mixing process, and cooling the cooked rice and the sushi dressing with air to perform a cooling process. The mixing process and cooling process are performed intermittently according to a cooling-mixing process, which comprises a plurality of cycles carried out repeatedly. One cycle includes one-cooling operation, having a standstill duration, for merely sending air while keeping the cooked rice without mixing, and another-cooling operation for sending air while mixing the cooked rice. The standstill duration of the one-cooling operation is gradually prolonged in every predetermined number of the cycles.
    Type: Grant
    Filed: June 6, 2006
    Date of Patent: April 13, 2010
    Assignee: Kabushiki Kaisha Audio-Technica
    Inventor: Junji Majima
  • Publication number: 20100086662
    Abstract: An aerated food product having an overrun of at least 20%, comprising 40-95% water, 5-55% fat, and hydrophobin, wherein the aerated food product has a temperature of at least 50° C.
    Type: Application
    Filed: February 26, 2008
    Publication date: April 8, 2010
    Inventors: Andrew Richard Cox, Andrew Baxter Russell
  • Patent number: 7691427
    Abstract: High-capacity extrusion die assemblies (20, 90, 130, 140, 180, 252) each having a tubular sections (44, 146, 162, 268) and an elongated, axially rotatable, helically flighted screw section (56, 56a, 152, 168, 276, 278) which cooperatively define frustoconical, outwardly diverging material flow paths (75, 160, 291) at constant or differing divergence angles of from about 1-11°. The use of diverging tubular sections (44, 146, 162, 268) and screw sections (56, 56a, 152, 168, 276, 278) permits the use of larger die plates (76, 118, 292) with an increased number of die openings (80, 124, 296). This allows significant increases in extrusion production rates. The die assemblies (20, 90, 130, 140, 180, 252) can be used in the production of a wide number of human foods or animal feeds, and particularly aquatic feeds of the floating or sinking variety.
    Type: Grant
    Filed: August 11, 2009
    Date of Patent: April 6, 2010
    Assignee: Wenger Manufacturing, Inc.
    Inventors: Joseph P. Kearns, Galen J. Rokey, Philip B. Wiltz, Anthony L. Bruning, Lafe N. Bailey
  • Publication number: 20100075009
    Abstract: The present invention is directed to a method and apparatus for the rapid preparation of a drink from a frozen liquid which contains high concentrations of nutrients. The method involves increasing the surface area of the frozen liquid and adding the increased area of frozen juice to a suitable amount of additional liquid and allowing it to mix. The apparatus for preparing a drink from the frozen liquid includes a means for increasing the surface area of the frozen liquid by breaking the frozen liquid into a plurality of pieces, and a means for dispensing the plurality of pieces of the frozen liquid into a serving container. Preferably, the apparatus also includes a means for passing an additional liquid through the means for increasing the surface area of the frozen liquid and the means for dispensing the frozen liquid to wash out any residual frozen liquid in the apparatus into the serving container.
    Type: Application
    Filed: September 25, 2008
    Publication date: March 25, 2010
    Applicant: 1645127 Ontario Inc.
    Inventor: Derek Stem
  • Publication number: 20100075000
    Abstract: A combined particulate solid and liquid container includes a base for holding a particulate solid; and a top removably attached to the base. The top includes a reservoir for holding a liquid and has an opening defined by a lower part projecting downwardly from the reservoir. The top also includes a port door removably attached to the opening and having a thermally-conductive insert projecting upwardly from the port door and into the reservoir when the port door covers the opening.
    Type: Application
    Filed: September 23, 2008
    Publication date: March 25, 2010
    Inventors: Susan Rybar Michaeli, Roberto Tomas Rybar
  • Publication number: 20100062123
    Abstract: A method and system for the direct injection of a concentrated additive is disclosed. In one aspect, the concentrated additive comprises asparaginase. Because dilution of asparaginase in chlorinated drinking water can reduce the activity of the enzyme thereby making the enzyme less effective the direct injection of the enzyme into a dough can increase the acrylamide reduction in food products.
    Type: Application
    Filed: September 5, 2008
    Publication date: March 11, 2010
    Inventors: Keith Steve Anderson, Eric Richard Boudreaux, David Brian Emerson, Phillip Stuart Frazier, Glenn Sims Pratt
  • Patent number: 7674489
    Abstract: The invention provides for the manufacture of cheese products enhanced with a natural, biogenerated flavoring system. The natural flavoring system described herein may be used with various types of cheese and dairy products. In one embodiment, the system may be used in the production of flavor enhanced fresh cheese or cream cheese. In another embodiment, the system may be used in the production of low-fat cheese products, such as low-fat cream cheese.
    Type: Grant
    Filed: September 30, 2005
    Date of Patent: March 9, 2010
    Assignee: Kraft Foods Global Brands LLC
    Inventors: James W. Moran, Chad Galer, Mary C. Doyle, Benjamin Dias, Leslie Kopko, Paul Gass, Hermann Eibel, Ludmilla Gimelfarb
  • Patent number: 7674492
    Abstract: An improved, dual-shaft preconditioner (10, 70, 102) is provided having independent drive mechanism (18, 20, 78, 80) operatively coupled with a corresponding preconditioner shaft (14, 16, 74, 76, 106, 108) and permitting selective rotation of the shafts (14, 16, 74, 76, 106, 108) at rotational speeds and directions independent of each other. Preferably, the speed differential between the shafts (14, 16, 74, 76, 106, 108) is at least about 5:1. The mechanisms (18, 20, 78, 80) are operatively coupled with a digital control device (60) to allow rotational speed and direction control. Preferably, the preconditioner (10, 70, 102) is supported on load cells (62, 100) also coupled with control device (60) to permit on-the-go changes in material retention time within the preconditioner (10, 70, 102).
    Type: Grant
    Filed: October 19, 2007
    Date of Patent: March 9, 2010
    Assignee: Wenger Manufacturing, Inc.
    Inventors: LaVon Wenger, Marc Wenger, Galen J. Rokey
  • Publication number: 20100055265
    Abstract: The invention concerns compounds, for use as liquid support and as anticaking agent, and, simultaneously, as nutrient additive in particular for animals, including of precipitated silica and phosphate selected among phosphates of elements of groups Ia or IIa of the periodic table of the elements and rare-earth phosphates, the compounds being in the form of substantially spherical pellets.
    Type: Application
    Filed: October 16, 2009
    Publication date: March 4, 2010
    Applicant: RHODIA CHIMIE
    Inventors: Patrick Ferlin, Lorraine Leite, Pierre-Yves Lahary, Rémi Valero
  • Publication number: 20100056621
    Abstract: The present invention relates to agonists of the hTAS2R14 bitter taste receptor and its role in bitter taste transduction. The invention also relates to assays for screening molecules that modulate, e.g. suppress or block hTAS2R14 bitter taste transduction or bitter taste response.
    Type: Application
    Filed: April 20, 2005
    Publication date: March 4, 2010
    Applicant: Deutsches Institut fur Ernahrungsforschung
    Inventors: Maik Behrens, Anne Brockhoff, Bernd Bufe, Christina Kuhn, Wolfgang Meyerhof, Marcel Winnig
  • Publication number: 20100055252
    Abstract: A beverage dispensing system comprises a container, an attachment mechanism, and a cartridge. The container may hold a mixing solution or liquid, such as water, to be mixed with the contents of the cartridge. The attachment mechanism is generally located within the container. The attachment mechanism may comprise an engagement assembly, a piercing portion, and a valve assembly. The engagement assembly may generally receive the cartridge within the attachment mechanism. The piercing portion may generally pierce the cartridge, thereby releasing the contents of the cartridge into the container. The valve assembly may generally open upon engagement of the cartridge with the attachment mechanism. The cartridge generally engages with the attachment mechanism to open the cartridge to be dispensed into the container, thereby combining the contents of the cartridge with the liquid within the container to create a drinkable beverage.
    Type: Application
    Filed: August 28, 2009
    Publication date: March 4, 2010
    Applicant: PEPSICO, INC.
    Inventors: Carlos Hernan Marina, Ricardo Ruiz de Gopegui, Agnete Enga, Vincent Faivre d'Arcier, Tim Connelly, Jonathan Cedar, Tucker Fort
  • Patent number: 7670635
    Abstract: Products that are aerated multiphase systems containing an aqueous continuous fluid phase which may include solutes thus forming an aqueous syrup and disperse phases like gas/air cells, water ice crystals and solid/semi-solid fat globules or aggregates thereof, whereas the disperse phases are that finely structured that their mean diameters are below phase specific critical maximum values and thereby generate a most preferred by consumers, full rich silky-creamy mouth feel at much lower fat content than usual in conventional related products like premium and super premium ice creams.
    Type: Grant
    Filed: February 12, 2009
    Date of Patent: March 2, 2010
    Assignee: Nestec S.A.
    Inventors: Erich J. Windhab, Uwe Tapfer
  • Publication number: 20100047423
    Abstract: The present invention relates to a method of treating a whey protein by microparticulation. The microparticulation comprises heat treatment and mechanical processing of the whey protein. The method comprises the steps that the protein concentrate is caused to pass a high pressure pump and that the protein concentrate, at elevated pressure, is thereafter heat treated. After the heat treatment, the protein concentrate undergoes a mechanical processing.
    Type: Application
    Filed: November 21, 2007
    Publication date: February 25, 2010
    Inventors: Dieter Kruesemann, Jan Nordanger
  • Publication number: 20100047418
    Abstract: Cup for preparation of a liquid product, having a first chamber part (25) for holding a preparation substance, an inlet opening provided with a covering layer (16) with liquid-permeable perforations (17, 18, 19) for receiving a liquid suitable for the preparation substance, an outlet opening (24) for discharging the prepared beverage or dish, and a static mixer (5) which is in liquid communication with the outlet opening (24). The first chamber part (25) is of a substantially conical shape on an inner side between the inlet opening and the static mixer (5).
    Type: Application
    Filed: December 3, 2007
    Publication date: February 25, 2010
    Applicant: FRIESLAND BRANDS B.V.
    Inventors: Cornelis Margaretha Theodorus Maria Bongers, Wiebe Nicolaas van Druten
  • Publication number: 20100047427
    Abstract: The present invention relates generally to frozen dairy products made with modified milk filled with vegetable oil that is preferably naturally high in monounsaturated fatty acids (MUFA). The invention further makes use of carbohydrates having a low glycemic index in place of sucrose. As well as being nutritionally unique, the product achieves a stability, taste and organoleptic quality of a regular frozen dessert such as ice cream comprising regular milk fat and sugar.
    Type: Application
    Filed: June 21, 2007
    Publication date: February 25, 2010
    Applicant: Montec International Limited
    Inventor: Xueqin Du
  • Publication number: 20100034949
    Abstract: An apparatus and method of flash freezing a coffee-based liquid into small beads and then packaging the beads for consumers is disclosed. The beads are stored in a conventional freezer until desired and then reconstituted into a coffee beverage base as needed. In particular, a warm coffee-based beverage may be easily and affordably created using the frozen beads.
    Type: Application
    Filed: August 11, 2009
    Publication date: February 11, 2010
    Inventors: Curt Jones, Robert Lynn
  • Publication number: 20100028514
    Abstract: The invention relates to an appliance (1) for cooking food, the appliance comprising firstly a receptacle (2) for containing the food and secondly a blade (8) placed within the receptacle (2), said receptacle (2) and blade (8) being designed to be driven with relative rotary motion so as to stir the food in the receptacle (2), the appliance being characterized in that the blade (8) includes turnover means (13) shaped to act under the effect of the relative rotary motion to cause at least a fraction of the food to turn over in a turnover direction (D) that presents, in the plane of the rotary motion, a majority component that is radial.
    Type: Application
    Filed: February 1, 2007
    Publication date: February 4, 2010
    Inventors: Arnaud Goderiaux, Jean-Claude Bizard
  • Patent number: 7655267
    Abstract: The present invention describes processes that incorporate ionic gums into wheyless cream cheese to reinforce curd structure, thus increasing product firmness. The processes involve adding a relatively small (e.g., about 0.005 to about 0.1 percent) but effective amount of the ionic gum (e.g., xanthan, gellan, carrageenan, alginate gums, low methoxy pectin, or mixtures thereof) before a fermentation step, preferably prior to initial homogenization/heating steps, to provide ionic gum-dairy protein interaction without causing coacervation with protein. In certain preferred embodiments, xanthan gum is used due to its cold water solubility, consistent composition, availability, and low cost.
    Type: Grant
    Filed: February 8, 2005
    Date of Patent: February 2, 2010
    Assignee: Kraft Foods Global Brands LLC
    Inventors: Alice Shen Cha, Jimbay P. Loh, Ana Patricia Rodriguez
  • Patent number: 7655266
    Abstract: A method for making biscuits wherein a dough mixture is dispensed into an agitator. The dough mixture is agitated as it is being dispensed into cavities of a die. The dough mixture is compressed into the cavities of the die by a compression device. The dough mixture is ejected from the cavities of the die by pushing the dough mixture from a top surface of the die out of a bottom surface of the die and onto an apron with an ejection mechanism.
    Type: Grant
    Filed: January 28, 2005
    Date of Patent: February 2, 2010
    Assignee: Meiji Seika Kaisha, Ltd.
    Inventor: Yoshitaka Ichiki
  • Publication number: 20100003386
    Abstract: A beverage system for providing a beverage, methods of making the beverage and the resulting beverage are disclosed herein. The system includes a beverage-forming concentrate and an aroma or aroma-providing component separated from the concentrate; wherein the concentrate and aroma are combinable upon reconstitution for providing the beverage. One method includes delivering a fresh beverage taste to an on-premise beverage at a point of dispensation, by delivering at least one aroma or aroma-providing component in an amount sufficient to enhance the organoleptic properties of a beverage separately from a beverage concentrate prior to when the beverage is dispensed, and mixing the aroma or aroma-providing compound with a liquid and the beverage concentrate or with a mixture of a beverage concentrate and a liquid when the beverage is being dispensed.
    Type: Application
    Filed: September 10, 2009
    Publication date: January 7, 2010
    Inventors: Pu-Sheng Cheng, Ying Zheng, Serena Laroia, Wenjie Hu, Rachid Rahmani, Eugene Scoville, Randall C. Chrisman, Shannon Gavie, Walter F. Landry, Brian J. McDonough, Randall L. Morrison, Anthony Klueppel, Christian Milo
  • Publication number: 20100003395
    Abstract: The present invention provides a dairy product which endures cryopreservation for a long period, and also has viscosity suited for use in a dispenser for beverage. An emulsified composition containing a milk fat content, a milk protein content, a disaccharide alcohol and an emulsifier in a certain ratio is prepared. A ratio of each component of the emulsified composition can be obtained by accurately adjusting the amounts of raw materials such as milk, whole milk powders, butter, cheese, cream, condensed milk, butter oil, butter milk and butter milk powders serving as a milk fat source and a milk protein source; a disaccharide alcohol; an emulsifier; and moisture.
    Type: Application
    Filed: August 30, 2007
    Publication date: January 7, 2010
    Inventors: Kazuya Shimizu, Hajime Kashiwai, Kazuo Sagiya, Kazuhiko Kizaki
  • Publication number: 20100003391
    Abstract: A method and apparatus are provided for producing a reconstituted food product. The apparatus includes a co-extruder 11 in which a gelling agent 70 and a setting agent 80 are co-extruded into a process stream of comminuted food pieces in a flow passage, with the gelling agent and setting agent being separated by the process stream. The apparatus includes a static mixer 10 of part cylindrical wall elements 22 with inwardly protruding mixer elements 24 in which the process stream, including the gelling agent and setting agent are mixed and the grain and texture of the food pieces altered to produce a reconstituted food product that resembles whole food. The apparatus includes a tenderiser 200 for pre-treating the comminuted food pieces by compressing them between a stationary plate 202 and a vibrating plate 206 in a tapering cavity.
    Type: Application
    Filed: September 17, 2007
    Publication date: January 7, 2010
    Inventor: Peter Michaelo Melnyczuk
  • Patent number: 7641931
    Abstract: The invention relates to a tomato pulp composition wherein the particle size is not greater than 2.5 which does not contain seeds or peels from the tomato and has a lycopene concentration which is 5 to 15 folds higher than the lycopene concentration in the tomatoes from which said pulp is obtained. The invention further provides an industrial process for obtaining tomato pulp and tomato concentrate from tomato juice. The invention further provides a method for controlling the viscosity and lycopene concentration of tomato products, tomato concentrate or modified tomato juice, by separating a part of the pulp from the tomato juice from which said tomato products are obtained.
    Type: Grant
    Filed: August 17, 2003
    Date of Patent: January 5, 2010
    Assignee: Lycored Natural Products Industries, Ltd.
    Inventors: Morris Zelkha, Dov Hartal, Zvi Albert
  • Publication number: 20090324792
    Abstract: The present invention relates to a mixing device for mixing a liquid, such as water, with an instant ingredient to form a beverage. The mixing device comprises a mixing chamber and a rotor which, during rotation about the axis of rotation, defines a surface of revolution extending along the circumference of the rotor. The rotor is arranged in the mixing chamber. The mixing chamber comprises a peripheral wall zone having a substantially circular cross section. The peripheral wall zone surrounds the surface of revolution. An outlet duct for discharging the mixture formed is connected to the mixing chamber. The inlet of the outlet duct is provided at the rotor. At least one rotor rib is provided at the peripheral wall zone. This rotor rib extends from the peripheral wall zone in the direction of the surface of revolution of the rotor.
    Type: Application
    Filed: July 26, 2007
    Publication date: December 31, 2009
    Applicant: BRAVILOR HOLDING B.V.
    Inventors: Ramon Eduard Verhoeven, Carlos Nicolaas Jozef Maria Koopman
  • Publication number: 20090317509
    Abstract: The present invention provides edible aqueous oil-in-water emulsions comprising 15-70% wt oil having a saturated fatty acid content of at least 20% wt, 0.1-5% wt of an emulsifier system. The oil preferably comprises hydrogenated and unhydrogenated rapeseed oil and the emulsifier system preferably comprises milk protein and monoglycerides. The emulsions provide good satiety benefits and do not adversely affect the taste of products into which they are incorporated. Also provided are food and beverage products comprising the emulsion of the invention.
    Type: Application
    Filed: April 5, 2006
    Publication date: December 24, 2009
    Inventors: Matthew Duncan Golding, Petrus Wilhelmus N. de Groot, Remco Johannes Koppert, Sergey Michailovich Melnikov, Edward George Pelan
  • Publication number: 20090317532
    Abstract: Provided herein are compositions and methods for preparing foods and beverages that contain additives. Additives include nutraceuticals, pharmaceuticals, and supplements, such as essential fatty acids, including omega-3 fatty acids, omega-6 fatty acids, conjugated fatty acids, and other fatty acids; phytochemicals, including phytosterols; other oils; and coenzymes, including Coenzyme Q10, and other oil-based additives.
    Type: Application
    Filed: June 23, 2009
    Publication date: December 24, 2009
    Inventor: Philip J. Bromley
  • Publication number: 20090317528
    Abstract: The present invention relates to a method of producing a molded confectionery product, comprising the steps of transferring a fat-containing confectionery mass and a water carrier, blending the fat-containing confectionery mass and the water carrier in a mixer to a substantially homogeneous blended mass, and depositing the blended mass in at least one mould or onto a conveyor belt. The above steps are performed within 60 seconds or less. The apparatus for producing a molded confectionery product comprises channels for transferring of a fat-containing confectionery mass and a water carrier, a mixer for blending the fat-containing confectioner mass and the water carrier to a substantially homogeneous blended mass, and at least one mixing nozzle for depositing of the blended mass.
    Type: Application
    Filed: August 8, 2007
    Publication date: December 24, 2009
    Inventors: Melis Abylov, Gerhard Hecht, Mark Kijowski, Stephan Simbuerger
  • Publication number: 20090311405
    Abstract: An ice-cream confectionery product, in the form of an emulsion which is liquid at ambient temperature and can be stored at ambient temperature in the liquid state when packaged in sterile packages, having a microcrystalline structure after being frozen in static conditions without the incorporation of gas, comprising food fats, milk derivatives, sweeteners, emulsion stabilizing additives, flavourings, water and any necessary emulsifiers. The product comprises milk fermentation products, containing milk proteins, and a fruit component chosen from juice, concentrate, puree and freeze-dried fruit; it has a food fat content not exceeding 8% by weight; it comprises an ethyl alcohol content of 0.5% to 3% volume/weight and has an acid pH in the range from 2.5 to 5.5.
    Type: Application
    Filed: June 29, 2007
    Publication date: December 17, 2009
    Applicant: SOREMARTEC S.A.
    Inventor: Teresio Marasso
  • Publication number: 20090311377
    Abstract: The present invention relates to the use of liquid stabilized, high lactose, high pH whey as an ingredient in the standardization of a dairy product; and a process for the manufacture of a dairy product comprising the steps: a) obtaining liquid stabilized, high lactose, high pH whey, in particular from the coagulation of casein in milk; and b) admixing the stabilized, high lactose, high pH whey obtained in step a) with one or more ingredients comprising: vegetable fat(s), animal fat(s), vegetable protein(s), animal protein(s) and natural or artificial sweetener(s), such as natural or artificial sugar(s), fruit and fruit juice. The use and the process according to the invention accordingly enable a more direct utilization of the valuable constituents of whey obtained from cheese production.
    Type: Application
    Filed: September 4, 2007
    Publication date: December 17, 2009
    Inventor: Kim Toft Andersen
  • Publication number: 20090285958
    Abstract: Various embodiments are directed to methods of operating a food processing device. The food processing device may comprise a blade configured to rotate about a vertically oriented axis. The methods may comprise performing a plurality of rotation cycles. Each rotation cycle may comprise a first period during which the blade is rotated at a first rotation speed and a second period during which the blade is rotated at a second rotation speed. The first rotation speed may increase between successive rotation cycles, while the second rotation speed may be constant across the plurality of rotation cycles. Also, all values of the first rotation speed may be greater than the second rotation speed.
    Type: Application
    Filed: May 15, 2008
    Publication date: November 19, 2009
    Inventor: Jorge B. Garcia
  • Publication number: 20090280228
    Abstract: A beverage stirring device comprising: a frame for supporting the beverage stirring device relative to a work surface, the frame comprising a longitudinal axis extending substantially perpendicular to the work surface; a motor comprising a housing and a drive shaft rotatable relative to the housing, the drive shaft being substantially aligned with the longitudinal axis of the frame; a weight eccentrically mounted to the drive shaft; at least one spring for movably mounting the housing of the motor to the frame; and a container-receiving surface connected to the housing of the motor for receiving a beverage container, the container-receiving surface extending substantially parallel to the work surface and perpendicular to the longitudinal axis of the frame, whereby operation of the motor imparts a gyrating motion to a beverage container seated on the container-receiving surface, so as to stir a beverage contained in the beverage container.
    Type: Application
    Filed: March 3, 2009
    Publication date: November 12, 2009
    Inventors: A. Marc Gillinov, Kenneth N. Litwak, Curtis Taylor
  • Publication number: 20090280214
    Abstract: An apparatus includes a housing, a heat conductive container for receiving yogurt ingredients, a heating unit installed in the housing and provided with a heating element for heating the container, a cooling unit installed in the housing and provided with a refrigerant pipe for cooling the container by a refrigeration cycle caused by supplying electric power, a stirring unit provided with a stirring blade which is driven by a motor to be rotated in the container, and a control unit configured to selectively control the heating unit, the cooling unit and the stirring unit to make frozen yogurt of the yogurt ingredients. A method includes steps for preparing frozen yogurt using the apparatus, wherein the frozen yogurt is fermented, ripened and frozen under control of the control unit within a single container, for example. In alternative examples, other fermented yogurt and non-fermented ice cream or sherbet products are made using the same apparatus.
    Type: Application
    Filed: April 6, 2007
    Publication date: November 12, 2009
    Applicant: NUC Electronics Co., Ltd.
    Inventors: Jong Boo Kim, Bong Soon Kwak, Bong Sool Kim, Kyung Ho Kim
  • Publication number: 20090274796
    Abstract: Zeolite is added to animal food compositions in amounts sufficient to enhance palatability, preferably in amounts of from about 0.01% to about 4% by weight of the composition. The compositions containing zeolite are ingested more frequently and at a higher rate by animals, particularly finicky animals or older animals that tend not to eat enough food to maintain their health.
    Type: Application
    Filed: May 11, 2006
    Publication date: November 5, 2009
    Inventors: Ryan Yamka, Lauren Jay Kats, Larry Harland Hayward
  • Patent number: 7611742
    Abstract: A reduced carbohydrate, milk product includes ultra filtered (UF) raw skim milk, water, a fat source, and a protein source. A process for manufacturing such a milk product includes the steps of providing UF skim milk, adding water and a fat source to the UF skim milk to obtain a first combination of UF skim milk, water and a fat source; and adding a source of protein to the first combination to form a second combination. The first combination may include a desired composition of non-fat milk solids of about 5.65% by weight, total solids in a range of about 8.9% to about 10.5% by weight, and butterfat in an amount less than about 3.3% by weight.
    Type: Grant
    Filed: January 8, 2004
    Date of Patent: November 3, 2009
    Assignee: HP Hood, LLC
    Inventor: Frederic R. Calvert, Jr.
  • Publication number: 20090263551
    Abstract: A device for mixing and/or kneading food products is provided with a container having an inlet, an outlet as well as at least two counter-rotating shafts that extend substantially in the longitudinal direction of the container. Each shaft is fitted with at least one tool, which tool comprises at least one bar that helically surrounds the shaft, which bar is fixed to the shaft by means of spacers. The bar extends substantially as one whole over an operative area of the shaft.
    Type: Application
    Filed: June 12, 2006
    Publication date: October 22, 2009
    Inventors: Marinus Arie Van Praag, Gilis Anne-Maria Victor Lekner
  • Publication number: 20090252841
    Abstract: The present invention discloses formulations for a snack mixture having a grain component and a high content of fruit or vegetables. Fruit or vegetable based snack chips and various types of dehydrated fruit or vegetable pieces are combined with grain-based snack pieces to provide a nutritious snack mixture.
    Type: Application
    Filed: April 8, 2008
    Publication date: October 8, 2009
    Inventors: Varadharajan Radhami Basker, Jason Thomas Niermann
  • Publication number: 20090252836
    Abstract: The prevent invention provides a novel gas treatment method for a fluid, and a method for producing a milk using the same, which is industrially extremely advantageous in terms of cost and efficiency. A gas treatment method for a fluid, comprises, while discharging a fluid from a fluid discharge port 161 of a two-fluid nozzle 160, crushing the discharge flow into fine droplets by a gas stream from a gas injection port 162, and then allowing the droplets to strike against a flow prevention member 190 and thereby agglomerate, so as to perform a gas treatment (gas addition, gas replacement, deaeration, or sterilization (disinfection)). According to the method for producing a milk, nitrogen is used as the gas stream, whereby homogenization and nitrogen replacement of dissolved oxygen can be performed in one and the same process.
    Type: Application
    Filed: April 11, 2007
    Publication date: October 8, 2009
    Applicant: Wingturf Co., Ltd.
    Inventor: Tomohiko Hashiba
  • Patent number: 7592030
    Abstract: A food product or composition has from about 23% to about 42% by weight of at least one of the group consisting of almonds and cashews, wherein the almonds and/or cashews have been finely ground, from about 27% to about 65% by weight of a liquefying agent capable of forming a cream when combined with the almonds and/or cashews, from about 10% to about 19% by weight of a sweetening agent, and from about 0.0003% to about 0.0005% by weight of salt. The composition is made by grinding from about 23% to about 42% by weight of at least one of the group consisting of almonds and cashews, and adding from about 27% to about 65% by weight of a liquefying agent to form a cream. To this cream is added from about 10% to about 19% by weight of a sweetening agent, and from about 0.0003% to about 0.0006% by weight of salt, to form a mixture, which may then be frozen.
    Type: Grant
    Filed: March 3, 2005
    Date of Patent: September 22, 2009
    Assignee: Green Rabbit, LLC
    Inventor: Rose Anne Jarrett
  • Publication number: 20090223386
    Abstract: An apparatus for making, storing, and transporting frozen confections includes a first housing member. A second housing member fits within such first housing member. A mixing member is engageable within such second housing member for mixing predetermined ingredients. A first lid member having an aperture disposed therethrough for receiving a first predetermined end of such mixing member releasably covers such second housing. A motor, connectable to at least one of such first housing member, such second housing member, such first lid member, such mixing member, and a combination thereof, enables at least one of such second housing member and such mixing member to rotate such that such predetermined ingredients are mixed. A securing mechanism secures such motor member to such apparatus. A power source is operably connected to such motor.
    Type: Application
    Filed: October 28, 2008
    Publication date: September 10, 2009
    Inventors: Debra Edwards, Paul M. Edwards
  • Publication number: 20090223921
    Abstract: The invention relates to a drinking container with an interior space (5) for receiving a drinking liquid (14) and a container opening (4) preferably arranged on the top side, into which a closure device (3) with a receiving chamber (9) is provided, the content of which is introducible into the interior space (5). The invention is characterized in that the closure device (3) has an externally threaded part (6) at least in the upper area, which forms a receiving chamber (9) with a bottom cover surface (7) and connection elements (8) disposed therebetween, and the receiving chamber (9) has an introduction opening (22) at least in the bottom area. In that regard, the content of the receiving chamber (9) is releasable by a turning-in process. The drinking container preferably serves for the preparation of an unstable mixed drink of creatine powder (13) and an aqueous drinking solution (14).
    Type: Application
    Filed: September 28, 2006
    Publication date: September 10, 2009
    Inventor: Florian Enghard
  • Publication number: 20090220638
    Abstract: The invention relates to a method for producing calcium soaps for animal feed. The invention consists of a novel process for producing calcium soaps, comprising the saponification of fats and natural oils with CaO, in which the reaction mass is heated and subjected to reduced pressure. In this way, calcium soaps with a fatty acid content of more than 80% can be obtained without requiring any subsequent washing or concentration process. Said high fatty acid content renders the soaps particularly suitable for use as a component of animal feed. The applicability of said soaps for feed for monogastric animals is improved by adding glycerol and/or another emulsifying agent during the soap production process.
    Type: Application
    Filed: December 30, 2005
    Publication date: September 3, 2009
    Inventor: Enrique Pablos Perez
  • Patent number: 7582322
    Abstract: Granulated bean paste or “miso” is made by partially drying uncooked bean paste by vacuum freeze drying, thoroughly mixing and then storing the semi-dried bean paste in an isothermal chamber at a substantially consistent temperature within the range of 15° C. to 20° C. for a few days to homogenize the water content in the semi-dried bean paste, then extruding the semi-dried bean paste into an elongated form, and finally cutting and breaking the bean past material to obtain fine particles of granulated bean paste.
    Type: Grant
    Filed: November 3, 2004
    Date of Patent: September 1, 2009
    Assignee: Kanesa Co., Ltd.
    Inventor: Kenji Abo
  • Publication number: 20090214446
    Abstract: Cyclodextrin inclusion complexes, guest stabilizing systems, and methods for preparing and using the same. Some embodiments of the present invention provide a method for making a guest stabilizing system. The method can include mixing cyclodextrin, a solvent and a guest to form a cyclodextrin inclusion complex. The method can further include adding uncomplexed cyclodextrin to the cyclodextrin inclusion complex to form a guest stabilizing system. Some embodiments of the present invention provide a method for making a beverage that can include mixing uncomplexed cyclodextrin, a guest and a solvent to form a beverage.
    Type: Application
    Filed: April 5, 2006
    Publication date: August 27, 2009
    Inventor: Kenneth J. Strassburger
  • Publication number: 20090214738
    Abstract: A process for preparing a feline pet food composition comprising a meat based material having an essentially solid mass that assumes the shape of its container and the feline pet food composition prepared using the process. The pet food composition is characterized as having meat particles with a moisturized appearance and visually recognizable discrete food particles upon slicing the pet food mass after removal from a container.
    Type: Application
    Filed: December 30, 2005
    Publication date: August 27, 2009
    Inventors: Mark Lee Dierking, Wai Lun Cheuk, Naina Kiran Shah
  • Publication number: 20090208611
    Abstract: Disclosed are a food product and a method of preparing the food product. The food product includes at least one fruit and at least one fruit juice. The at least one fruit juice is mixed with the at least one fruit for forming a mixture. Thereafter, the mixture is frozen to prepare the food product. The food product is provided with a food product package.
    Type: Application
    Filed: February 18, 2008
    Publication date: August 20, 2009
    Inventor: Mary Elizabeth Williams