Spice, Herb, Or Condiment Thereof Patents (Class 426/638)
  • Patent number: 8993037
    Abstract: The present invention relates to an improved process for the preparation of an extract enriched in dihydrochalcones, and more specifically enriched in phlorizin, starting from a dry polyphenolic fraction originating from industrial apple processing. The invention also relates to a dihydrochal-cone extract obtainable by this process, and to a food or a nutraceutical product comprising a dihydrochalcone extract of the present invention.
    Type: Grant
    Filed: January 19, 2012
    Date of Patent: March 31, 2015
    Assignee: DSM IP Assets B.V.
    Inventors: Bettina Boehlendorf, Hubert Hug, Judith Kammerer, Claus Kilpert, Reinhold Carle
  • Patent number: 8980306
    Abstract: The present invention concerns a method of enhancing milk production by a ruminant that includes providing a feed that contains sorbitol and at least one additional feed component, and orally feeding the feed to the ruminant, the ruminant ingesting about 100 grams, or less, of sorbitol per day.
    Type: Grant
    Filed: April 15, 2013
    Date of Patent: March 17, 2015
    Assignee: Land O'Lakes, Inc.
    Inventor: Cindie M. Luhman
  • Publication number: 20150059013
    Abstract: The invention relates to the field of Capsicum spp., in particular to a new Capsicum variety designated NUN 70038 PPH plants, seeds and pepper fruits thereof.
    Type: Application
    Filed: November 5, 2014
    Publication date: February 26, 2015
    Inventor: Jesus SALDIVAR
  • Patent number: 8962056
    Abstract: Techniques are described to increase product viscosity in fiber-containing food slurries having a given amount of food solids. The techniques employ one or more PSR operations as the last unit operation prior to filling to reduce particle size within the food slurry and increase product viscosity. In one or more implementations, the PSR operation may comprise an aseptic cold PSR operation such as aseptic cold homogenization. In embodiments, the PSR operation may further be controlled to reduce variability in the viscosity of the finished product.
    Type: Grant
    Filed: February 26, 2010
    Date of Patent: February 24, 2015
    Assignee: ConAgra Foods EDM, Inc.
    Inventors: Jorge K. Succar, Jerry J. Costales, Khaled Khatib, Jennifer R. Mancuso
  • Publication number: 20140302206
    Abstract: The present invention provides novel and improved processes designed for dehydrating natural products and creating a liquid infused with the dehydrated natural products. The process comprises the steps of selecting a natural product out of which to create the infusion. Once selected the natural product is then dehydrated to a moisture content of 10-25%. Following the dehydration step, the natural product is placed in a microwave vacuum device for additional dehydration under negative pressure and elevated temperature between 120-220 degrees Fahrenheit. Following the microwave vacuum step, the natural product is rapidly cooled to between 36-60 degrees Fahrenheit. The cooled natural product is then granulated or ground to improve its suitability for infusion. To make the infusion, the ground or granulated natural product is exposed to a liquid.
    Type: Application
    Filed: April 9, 2013
    Publication date: October 9, 2014
    Inventor: Timothy M. Niemiec
  • Publication number: 20140248392
    Abstract: The present invention provides an oil containing edible product that is capable of increasing the bioavailability of one or more oil soluble micronutrients that are comprised in vegetables or fruit. One aspect of the invention relates to the use of a glyceride component for increasing the bioavailability of one or more micronutrients that are comprised in a vegetable or a fruit, said use comprising consuming an edible product containing at least 4 wt. % of said glyceride component within 30 minutes of consuming said vegetable or fruit, said glyceride component consisting of: •76-97 wt. % triglycerides; •0-8 wt. % diglycerides; •3-16 wt. % monoglycerides; and wherein the weight ratio diglycerides:monoglycerides is less than 1:2. Another aspect of the invention relates to an edible product that comprises 4-90 wt. % of the aforementioned glyceride component and 10-96 wt % of other components, wherein the glyceride component has a solid fat content at 10° C.
    Type: Application
    Filed: October 11, 2012
    Publication date: September 4, 2014
    Applicant: CONOPCO, INC. D/B/A UNILEVER
    Inventors: Elisabeth Cornelia Maria Bouwens, Leonardus Marcus Flendrig, Wim van Nielen
  • Publication number: 20140212549
    Abstract: A microgreen product and a method relate to a microgreen characterized by a husky, shorter, thicker main stem reaching a harvested height of about one inch, with larger leaves, and is further characterized by a deeper color of green or red with a more intense taste and longer shelf life, such as at least ten days.
    Type: Application
    Filed: January 23, 2014
    Publication date: July 31, 2014
    Applicant: Fresh Origins, LLC
    Inventor: David G. Sasuga
  • Patent number: 8784913
    Abstract: Use of dried rehydratable food, such as in a dried soup, a dried beverage, a breakfast cereal, a yoghurt and a dried sauce, is widespread. However it has been observed that when the dried components are fruit and/or vegetable, the components, on rehydration, do not resemble the fruit and/or vegetable before desiccation. That is to say they no longer have a fresh appearance but are discoloured and lack firmness. This transformation is due to cellular damage which occurs during desiccation. In particular, it is thought that phospholipid membranes are destabilised by insertion of cellular amphiphiles, phase transition into the gel phase and membrane fusion. This invention seeks to solve the above-mentioned technical problem by providing, amongst other things, a dried rehydratable food which is a fruit, vegetable or part thereof which, on rehydration, has improved appearance, texture and rehydration properties.
    Type: Grant
    Filed: May 25, 2011
    Date of Patent: July 22, 2014
    Assignee: Conopco, Inc.
    Inventors: Mark John Berry, John Casey, Ravine Anthony Gungabissoon, Andrew Paul Ormerod, Sally Pamela Redfern, Jacqueline de Silva, Joy Elizabeth Wilkinson
  • Publication number: 20140147573
    Abstract: Disclosed herein are compositions and methods related to preservation of plants, including trimmings and portions of leafy green plants A exemplary method for preserving fresh herbs may comprise: a. obtaining fresh trimmings from a plant; b. grinding and/or chopping th fresh trimmings to form processed trimmings; c. packaging the processed trimmings in a container; and d. freezing the processed trimmings; wherein the interior environment of the container contains substantially no oxygen.
    Type: Application
    Filed: January 11, 2012
    Publication date: May 29, 2014
    Applicant: HERB SUN LIMITED
    Inventor: Marie Nancy Mercanti
  • Publication number: 20140141132
    Abstract: A flowable food composition product utilizing a novel blend of ingredients and a method for creating the same is provided. The flowable food composition includes a food product having a liquid component, such as a condiment like sauerkraut, that is combined with a water-holding agent and a lubricating agent to allow the food composition to flow from a flexible squeeze-type bottle. The method for creating this food product comprises adding a water-holding agent and a lubricating agent to a raw food material which, in some cases, has been strained and chopped, enabling the mixture to become flowable from a flexible package, such as a plastic squeeze bottle.
    Type: Application
    Filed: September 20, 2013
    Publication date: May 22, 2014
    Inventor: Tracy L. Lundberg
  • Publication number: 20140127380
    Abstract: A method of preparing a kimchi sauce that includes common kimchi ingredients as main ingredients and may be added in various dishes is provided. The method includes: a pre-treatment process of cutting a Chinese cabbage and grinding garlic; a first process of adding starch syrup, white sugar, L-sodium glutamate, citric acid, refined salt, capsicum, perillar oil, roasted sesame seed, grapefruit extract, and at least two of ingredients and heating the mixture to obtain a first process product; a second process of adding modified starch, xanthan gum, and oleoresin paprika to the first process product, uniformly mixing to obtain a mixture, and heating the mixture for gelatinization to thicken the mixture as a second process product; cooling the second process product; adding a fermented vinegar and an alcohol to the cooled product and uniformly mixing to obtain a mixture; filling a packing container with the mixture using a filler; and refrigerating.
    Type: Application
    Filed: February 22, 2013
    Publication date: May 8, 2014
    Inventor: SE GYOUNG SHIN
  • Patent number: 8691317
    Abstract: A process for preparing a mixture based on buckwheat is described, comprising preparing shelled buckwheat kernels and heating the buckwheat kernels to obtain preroasted buckwheat kernels; adding edible oil to the preroasted buckwheat kernels while continuing the roasting so that the edible oil is added to the preroasted buckwheat kernels in an amount sufficient that the surface of the buckwheat kernels are completely wetted by the edible oil, and continuing the roasting until the buckwheat kernels develop a golden-yellow coloration due to absorption of oil and the roasting; spraying a liquid solution containing salt, sugar or at least one flavoring to the oil and roasted buckwheat kernels so that the oiled and roasted buckwheat kernels are wetted at the surface with the solution containing the salt, sugar or flavoring; and continuing the roasting to evaporate the liquid to obtain the mixture of roasted buckwheat kernels containing salt, sugar or at least one flavoring.
    Type: Grant
    Filed: February 10, 2009
    Date of Patent: April 8, 2014
    Assignee: Gerbruder Neeb GmbH & Co. KG
    Inventor: Barbara Rauth-Lederer
  • Publication number: 20140079869
    Abstract: A sweetening composition comprising treated stevia leaves that exhibit an increase in water permeability after being treated when compared to untreated comparable dried stevia leaves.
    Type: Application
    Filed: September 17, 2012
    Publication date: March 20, 2014
    Applicant: MCNEIL NUTRITIONALS, LLC.
    Inventors: Steven J. Catani, Juan L. Navia
  • Patent number: 8673381
    Abstract: A free flowing vegetable powder comprises an intimate mixture of at least three different dehydrated vegetables including: 5-60% of onion by weight of vegetable dry matter; 20-90% by weight of vegetable dry matter of moderately colored vegetable selected from the group consisting of vegetables belonging to the genus Cucurbita, vegetables belonging to the genus Oleracea, sweet corn, sweet potato, green bean, edamame, celery and combinations thereof; and 5-75% by weight of vegetable dry matter of intensely colored vegetable selected from the group consisting of tomato, red bell pepper, red beet, radicchio, swiss chard, rhubarb, peppers, yam, Adzuki beans, carrot, green pea, green bell pepper, asparagus, spinach, Brussels sprouts, kale, egg plant and combinations thereof. The vegetable powder according to the present invention can advantageously be employed in fabricated savory snacks to deliver nutritional benefit, a considerable vegetable serving size, color and taste.
    Type: Grant
    Filed: January 31, 2007
    Date of Patent: March 18, 2014
    Assignee: Pacific Pure-Aid Company
    Inventors: Brenda K. Cremer, Henry K. Leung, Bridget Manis, Kelly S. Miller, Jason T. Niermann, Timothy F. Root, Mark W. Sheppard, Jim Stalder, Jo Ellen Wayne
  • Patent number: 8652561
    Abstract: A method for frying foodstuffs, the method comprising a fryer having inlet and outlet longitudinal ends, an oil recirculating system coupled to the fryer, a heat exchanger for heating the oil in the oil recirculating system, a hood above the fryer for collecting steam generated during the frying process, a conduit for conveying steam from the hood, and a compressor for compressing the steam, the compressor having an input connected to the conduit and an output for compressed steam connected to the heat exchanger.
    Type: Grant
    Filed: April 5, 2013
    Date of Patent: February 18, 2014
    Assignee: Frito-Lay Trading Company GmbH
    Inventors: Ahmed Nadim Khan, Keith Robert Johnson, Nico Vandecasteele
  • Patent number: 8647698
    Abstract: A fermentation product (fermented food) that has high functionality by subjecting a fructan-containing material (in particular, a material including garlic or rakkyo containing fructan at a high concentration) directly to lactic acid fermentation without performing a heat treatment or an enzymatic treatment. More specifically, provided are: a fermentation product having an immunopotentiating effect, which is obtained by lactic acid fermentation of a fructan-containing material using a lactic acid bacterium Lactobacillus plantarum S506 strain (MITE BP-643) having fructan-utilizing ability, a mutant strain of the S506 strain having fructan-utilizing ability, or a strain isolated from Lactobacillus plantarum and having the same bacteriological properties as those of the S506 strain; and a fermented food which contains the fermentation product.
    Type: Grant
    Filed: February 15, 2010
    Date of Patent: February 11, 2014
    Assignee: Fuji Sangyo Co., Ltd.
    Inventors: Shuichi Kusano, Hiroshi Tamura, Takaaki Yamashita
  • Publication number: 20130323399
    Abstract: A prepared garlic composition having at least two pre-acidified chopped garlic components each a having different sized chopped garlic particulate.
    Type: Application
    Filed: June 5, 2012
    Publication date: December 5, 2013
    Inventor: Andrew Brian Davis
  • Publication number: 20130287909
    Abstract: Disclosed herein is a method for preserving a plant material. The method comprises applying a composition comprising a microwave attractant to the plant material; and then drying the plant material while exposing the plant material to microwave energy, wherein the microwave energy heats the plant material to a temperature effective to inactivate the majority of any browning enzymes in the plant material, and wherein the microwave attractant results in the heating of the plant material occurring at a rate whereby browning of the plant material by the browning enzymes during heating is substantially prevented. Also disclosed are uses of the preserved plant material.
    Type: Application
    Filed: October 21, 2011
    Publication date: October 31, 2013
    Applicant: BYRON FOOD SCIENCE PTY LIMITED
    Inventors: David Adrian Lewis, Deborah Ann Lewis
  • Publication number: 20130261183
    Abstract: Nutritional compositions and formulations that optimize nutritional contents are provided. Dietary compositions and methods for tailoring such compositions to optimize levels of nutrients that have beneficial effects within specific ranges are provided. Dietary plans, and formulations comprising dietary products that comprise optimized levels of nutrients derived from phytochemicals, antioxidants, vitamins, minerals, lipids, proteins, carbohydrates, probiotics, prebiotics, microorganisms and fiber. Diet plans and modular nutritional packages comprising food and drink items tailored according to consumer patterns typed by diet, age, size, gender, medical conditions, family history, climate and the like are provided.
    Type: Application
    Filed: October 14, 2011
    Publication date: October 3, 2013
    Inventor: Urvashi Bhagat
  • Patent number: 8545919
    Abstract: A free flowing vegetable powder includes an intimate mixture of at least three different dehydrated vegetables including: 5-60% of onion by weight of vegetable dry matter; 0-90% by weight of vegetable dry matter of moderately colored vegetable selected from the group consisting of vegetables belonging to the genus Cucurbita, vegetables belonging to the genus Oleracea, sweet corn, sweet potato, green bean, edamame, celery and combinations thereof; and 5-95% by weight of vegetable dry matter of intensely colored vegetable selected from the group consisting of tomato, red bell pepper, red beet, radicchio, swiss chard, rhubarb, peppers, yam, Adzuki beans, carrot, green pea, green bell pepper, asparagus, spinach, Brussels sprouts, kale, egg plant and combinations thereof. The vegetable powder according to the present invention can advantageously be employed in fabricated savory snacks to deliver nutritional benefit, a considerable vegetable serving size, color and taste.
    Type: Grant
    Filed: January 31, 2008
    Date of Patent: October 1, 2013
    Assignee: Pacific Pure Aid Company
    Inventors: Brenda K. Cremer, Henry K. Leung, Bridget Manis, Kelly S. Miller, Jason T. Niermann, Timothy F. Root, Mark W. Sheppard, Jim Stalder, Jo Ellen Wayne
  • Publication number: 20130251769
    Abstract: In certain embodiments, the invention relates to an article having a liquid-impregnated surface. The surface includes a matrix of solid features (e.g., non-toxic and/or edible features) spaced sufficiently close to stably contain a liquid therebetween or therewithin, wherein the liquid is non-toxic and/or edible. The article may contain, for example, a food or other consumer product, such as ketchup, mustard, or mayonnaise.
    Type: Application
    Filed: July 17, 2012
    Publication date: September 26, 2013
    Applicant: MASSACHUSETTS INSTITUTE OF TECHNOLOGY
    Inventors: Jonathan David Smith, Rajeev Dhiman, Adam T. Paxson, Christopher J. Love, Brian R. Solomon, Kripa K. Varanasi
  • Patent number: 8541379
    Abstract: A substance capable of imparting a kokumi having CaSR agonist activity is described. This substance is able to impart kokumi in a superior manner, in particular, at the initial taste, and is also highly stable and can easily be produced at a low cost. The present invention thus provides a kokumi-imparting composition which includes such a substance as well as a complex kokumi-imparting composition which includes the substance and other substances possessing the CaSR agonist activities in combination. More particularly, the present invention herein provides a kokumi-imparting composition including ?-Glu-Nva (L-?-glutamyl-L-norvaline), and a complex kokumi-imparting composition including the foregoing substance and another substance having a CaSR agonist activity, in combination.
    Type: Grant
    Filed: June 21, 2012
    Date of Patent: September 24, 2013
    Assignee: Ajinomoto Co., Inc.
    Inventors: Takashi Miyaki, Naohiro Miyamura, Megumi Kaneko, Yusuke Amino, Reiko Yasuda, Yuzuru Eto, Takaho Tajima
  • Publication number: 20130202776
    Abstract: The present invention lies in the food field. In particular the present invention relates to a novel food-seasoning product constituted by specific compounds of 100% natural origin, organic or non-organic, in defined proportions conferring thereon a homogeneous doughy consistency, rendering it a highly desirable product for the consumer. Currently, health and care of one's body are indispensable for the modern person and the availability of a product for seasoning food and containing solely components of 100% natural origin, organic or non-organic, renders it an attractive product for the consumer. In addition the novel product of the present invention exhibits improved stability and extended average life, does not require refrigeration prior to being opened and exhibits excellent organoleptic properties in comparison with commercially-available seasoning products.
    Type: Application
    Filed: March 13, 2013
    Publication date: August 8, 2013
    Applicant: Fabrica de Especias y Productos el Rey S.A.
    Inventor: Fabrica de Especias y Productos el Rey S.A.
  • Publication number: 20130164412
    Abstract: Flavor infused cinnamon sticks and a method for making the same. Natural cinnamon sticks are infused with various flavors, flavor pre-cursors, or other agents such as vitamins, sweeteners, or food colorants. The cinnamon sticks provide a natural matrix for carrying the various flavors or other agents, as well as providing a convenient handheld stirrer when used to add flavor to a beverage. Although ground cinnamon produces an intense amount of cinnamon flavor that would dominate over other infused flavors, the cinnamon flavor in intact cinnamon sticks leaches out only slowly, and thus the cinnamon flavor can harmoniously co-exist with the various infused flavors. Various methods of producing the infused cinnamon sticks are also taught.
    Type: Application
    Filed: December 20, 2012
    Publication date: June 27, 2013
    Inventor: Udi Amrani
  • Publication number: 20130156894
    Abstract: This invention discloses packaged nutritional supplements that have nutritional ingredients derived from green leafy vegetation that shall collectively or singly be useful to fulfill the daily need of supplementation from one or more of a nutrient from green leafy vegetation. One embodiment of this invention discloses a novel packaged composition that comprises at least one fraction of a green leafy vegetation and at least one more ingredient to improve its usability and is source of at least one nutritional ingredient selected from the group dietary fiber, beta carotene, iron, calcium, xanthophylls, folic acid and lysine plus methionine and cystine; wherein the fraction comprises a fibrous fraction, a water soluble deproteinized juice fraction and a water insoluble high protein low fiber fraction as fourth primary fraction.
    Type: Application
    Filed: August 30, 2011
    Publication date: June 20, 2013
    Inventors: Chitra Vasant Savangikar, Vasant Anantrao Savangikar
  • Publication number: 20130122148
    Abstract: Nutritional compositions containing carbohydrates for maximizing performance and methods for using same are provided. The nutritional compositions provide a refreshing and easy to consume composition that provides adequate amounts and types of nutrition to provide the body with proper fuel for performance. The performance may be, for example, athletic, academic, or other performances requiring physical stamina and/or mental alertness. In an embodiment, the nutritional compositions are puree compositions including dextrose, dextrose polymers, crystalline fructose, corn syrup, and/or other grain/nut syrups including rice syrup, agave syrup, and/or palm syrup, and at least one pureed fruit and/or vegetable. The compositions have a carbohydrate fraction having glucose and fructose in a weight ratio from about 0.5:1 to about 5:1.
    Type: Application
    Filed: January 3, 2013
    Publication date: May 16, 2013
    Applicant: NESTEC S.A.
    Inventor: Nestec S.A.
  • Publication number: 20130101701
    Abstract: Use of dried rehydratable food, such as in a dried soup, a dried beverage, a breakfast cereal, a yoghurt and a dried sauce, is widespread. However it has been observed that when the dried components are fruit and/or vegetable, the components, on rehydration, do not resemble the fruit and/or vegetable before desiccation. That is to say they no longer have a fresh appearance but are discoloured and lack firmness. This transformation is due to cellular damage which occurs during desiccation. In particular, it is thought that phospholipid membranes are destabilised by insertion of cellular amphiphiles, phase transition into the gel phase and membrane fusion. This invention seeks to solve the above-mentioned technical problem by providing, amongst other things, a dried rehydratable food which is a fruit, vegetable or part thereof which, on rehydration, has improved appearance, texture and rehydration properties.
    Type: Application
    Filed: May 25, 2011
    Publication date: April 25, 2013
    Inventors: Mark John Berry, John Casey, Ravine Anthony Gungabissoon, Andrew Paul Ormerod, Sally Pamela Redfern, Jacqueline de Silva, Joy Elizabeth Wilkinson
  • Publication number: 20130095213
    Abstract: Disclosed herein is a method of enhancing flavor of a food product. The method includes incorporating a composition predominantly derived from chia seed. Also disclosed herein are food products and articles of manufacturer with low sodium and/or sugar content without a decrease in saltiness and/or sweetness.
    Type: Application
    Filed: March 23, 2011
    Publication date: April 18, 2013
    Inventor: Jeffrey Walters
  • Publication number: 20130089654
    Abstract: A method of making a garlic paste comprising the steps of grinding at least one cleaned and dried clove of garlic to provide a pulp of garlic and garlic juice; mixing the garlic juice with the pulp to form a paste; adding to the garlic paste between ten and thirty grams of salt for each one hundred grams of garlic paste; adding between one gram and fifteen grams of editable oil to each one hundred grams of garlic paste until a desired consistency is obtained; and placing the mixture of garlic paste, salt and editable oil into a closable container and inserting the closed container into a freezer.
    Type: Application
    Filed: October 10, 2011
    Publication date: April 11, 2013
    Inventor: Ziv Yehuda Simhi
  • Publication number: 20130045326
    Abstract: The method of preparation for a jalapeno flavored food enhancer comprising the steps of placing a plurality of ingredients into a container; adding an edible oil to the container; setting the container with the plurality of ingredients and edible oil aside for a predetermined amount of time; mixing contents of the container; pouring the contents of the container into a jar; topping the jar with edible oil; and vacuum sealing the jar once the jar is filled. The plurality of ingredients may include jalapenos, chipotle peppers, sun dried tomatoes, oregano, salt, sumac spice, garlic, and red peppers combined to create a spicy and delicious food condiment.
    Type: Application
    Filed: August 19, 2011
    Publication date: February 21, 2013
    Inventor: Eyad Hajeer
  • Publication number: 20120308487
    Abstract: The present invention relates to a Carnallite salt preparation useful in edible products, such as a food, beverage, dietary supplement, oral care, nutraceutical pet food, animal feed, pharmaceutical and other edible products. The Carnallite salt preparation of the invention is without high levels of sodium chloride and notably low in bromide. The Carnallite salt preparation may be a food grade product with dietary acceptable bromide levels. The present invention further relates to edible products comprising the Carnallite salt preparation, such as reduced sodium food products.
    Type: Application
    Filed: May 31, 2012
    Publication date: December 6, 2012
    Applicant: ICL Performance Products LP
    Inventors: Nancy Stachiw, Barbara Bufe Heidolph, Reinhard Effenberger, Frederick S. Stover, Lirong Zhou
  • Publication number: 20120164281
    Abstract: Ready-to-use, fresh diced garlic that has been washed and sanitized and disposed in a container from which gas can escape.
    Type: Application
    Filed: February 23, 2012
    Publication date: June 28, 2012
    Inventor: William Joseph Lane
  • Publication number: 20120088015
    Abstract: Processing and use of whole fruits and vegetables or side-stream ingredients of juice extraction, paste, or ketchup process, or canning industry, in particular, the processing of the by-products, including pomace, and its use in beverage and food products.
    Type: Application
    Filed: September 30, 2011
    Publication date: April 12, 2012
    Applicant: Tropicana Products, Inc.
    Inventors: Jung H. Han, Sola Lamikanra, Teodoro Rivera, Jun Yang, Thomas A. Trezza
  • Publication number: 20120082767
    Abstract: A process for cooking a food in oil and/or fat is provided. A dry pea protein mixture or an aqueous pea protein is added to a food prior to cooking. The amount of oil and/or fat absorbed by the food during cooking is substantially reduced.
    Type: Application
    Filed: September 12, 2011
    Publication date: April 5, 2012
    Inventors: Wayne S. Saunders, Stephen D. Kelleher, Peter G. Williamson, William R. Fielding
  • Publication number: 20120045565
    Abstract: Long-day onion plants, capable of producing onion bulbs comprising ‘high soluble solids’ combined with a ‘sweet taste’ as a result of low pungency, are provided, as are methods for producing such plants, bulbs and seeds. Such onions can be stored for long periods without a loss in quality and without an increase in pungency.
    Type: Application
    Filed: November 1, 2011
    Publication date: February 23, 2012
    Applicant: Nunhems BV
    Inventor: Rick WATSON
  • Publication number: 20120027914
    Abstract: A fermentation product (fermented food) that has high functionality by subjecting a fructan-containing material (in particular, a material including garlic or rakkyo containing fructan at a high concentration) directly to lactic acid fermentation without performing a heat treatment or an enzymatic treatment. More specifically, provided are: a fermentation product having an immunopotentiating effect, which is obtained by lactic acid fermentation of a fructan-containing material using a lactic acid bacterium Lactobacillus plantarum S506 strain (NITE BP-643) having fructan-utilizing ability, a mutant strain of the S506 strain having fructan-utilizing ability, or a strain isolated from Lactobacillus plantarum and having the same bacteriological properties as those of the S506 strain; and a fermented food which contains the fermentation product.
    Type: Application
    Filed: February 15, 2010
    Publication date: February 2, 2012
    Inventors: Shuichi Kusano, Hiroshi Tamura, Takaaki Yamashita
  • Patent number: 8101229
    Abstract: A seasoning for cooking and a method of producing the seasoning. The seasoning comprises 31 varieties of spices, and a method of producing the seasoning includes stir-frying fructus anisi stellati and fructus tsaoko, respectively, and then mixing the obtained stir-fried fructus anisi stellati and stir-fried fructus tsaoko with the remaining 29 varieties of spices, and finally crushing the mixture. The seasoning of the invention has the characteristics of unique flavor, low toxic side effects, and safe edibility.
    Type: Grant
    Filed: May 29, 2008
    Date of Patent: January 24, 2012
    Inventor: Guangjun Zhao
  • Publication number: 20110262618
    Abstract: The present invention has as an objective to provide a pureed herbs, vegetables, and/or spices composition which is of excellent sensoric quality, and which is microbiologically safe and stable upon storage. The invention provides a water-continuous herbs, vegetables, and/or spices composition, comprising from 1% to 60% by weight of one or more herbs and/or spices, from 1 to 10% by weight of insoluble fibres, from 1 to 40% by weight of a vegetable oil and having a pH of 2.0 to 4.0. Also provided is a process for preparing said composition.
    Type: Application
    Filed: November 9, 2009
    Publication date: October 27, 2011
    Inventor: Dieter Werner Melwitz
  • Publication number: 20110183063
    Abstract: The present invention lies in the food field. In particular the present invention relates to a novel food-seasoning product constituted by specific compounds of 100% natural origin, organic or non-organic, in defined proportions conferring thereon a homogeneous doughy consistency, rendering it a highly desirable product for the consumer. Currently, health and care of one's body are indispensable for the modern person and the availability of a product for seasoning food and containing solely components of 100% natural origin, organic or non-organic, renders it an attractive product for the consumer. In addition the novel product of the present invention exhibits improved stability and extended average life, does not require refrigeration prior to being opened and exhibits excellent organoleptic properties in comparison with commercially-available seasoning products.
    Type: Application
    Filed: June 6, 2009
    Publication date: July 28, 2011
    Inventors: Juan Carlos Paredes Salazar, Luis Carlos Barrantes Crespo
  • Patent number: 7943182
    Abstract: The invention includes embodiments of berry oils, cold pressed, and products incorporating the berry oils.
    Type: Grant
    Filed: May 3, 2005
    Date of Patent: May 17, 2011
    Inventors: Timothy Heeg, Bernard G. Lager
  • Publication number: 20110045138
    Abstract: Provided is an enzymatic process that hydrolyzes celery plant material to form a salt-enhancing ingredient, the formed salt-enhancing ingredient, food products comprising said salt-enhancing ingredient and a method of enhancing the salty taste of food products.
    Type: Application
    Filed: March 13, 2009
    Publication date: February 24, 2011
    Applicant: Givaudan SA
    Inventors: Tarun Bhowmik, Stefka Ivanova Myaka, Johan Peter Van Leersum, Roy Wade Smith
  • Publication number: 20110008501
    Abstract: A red chili sauce formulation which does not contain fried roux is prepared from other traditional ingredients and rather than fried roux, comprises malted barley flour.
    Type: Application
    Filed: July 7, 2010
    Publication date: January 13, 2011
    Inventor: Ronald L. Enfield
  • Publication number: 20100304000
    Abstract: Disclosed herein is a salt substitute obtained from a Salicornia species. The salt substitute has a high content of phyto-organic minerals from a Salicornia species and low sodium content, which are beneficial to the health of humans. The salt substitute also contains minerals, such as potassium or magnesium, which facilitate sodium excretion from the body and thus reduce the harmful effects of sodium accumulated in the body. Further, the salt substitute has a mineral balance created by the plant's innate metabolism and tastes salty enough for use as a substitute for table salt, and contains organic nutrients including amino acids, which are nutritionally beneficial and reduce the bitterness of minerals present in large amounts, thereby providing a good taste.
    Type: Application
    Filed: May 7, 2008
    Publication date: December 2, 2010
    Inventors: Deuk Hoi Kim, Tae Hyun Kim
  • Patent number: 7751983
    Abstract: The invention relates to a table of botanical ingredients useful for blending combinations that produce a pleasing, desired organoleptic effect. The botanical ingredients are, for example, essential oils or herbs and spices. The table includes different groups of cells of the table. Each group includes ingredients that possess varying degrees of similarity in one or more characteristics. Each cell corresponds to a single ingredient. The groups are arranged such that adjacent cells in the same or different groups correspond to ingredients that possess the closest similarities in one or more characteristics. The invention further relates to methods of preparing the table.
    Type: Grant
    Filed: January 28, 2005
    Date of Patent: July 6, 2010
    Assignee: 4mula, Inc.
    Inventor: Timothy Joseph Bahash
  • Publication number: 20100119683
    Abstract: The process of this invention involves one or more of at least one or more KEY ingredients, which can be almost any human consumable food stuff, such as whole fruit; soda pop of any flavor; milk and milk replacements with/without a flavorant added; tubers, roots and squash family products; and other edibles such as coconut milk, coconut meat which is diced as needed, cooked if not edible raw, mixed with a freeze inhibitor as may be needed, and a stabilizer as may be needed. The mix is then frozen and masticated to yield a soft serve dessert product. The product can then be served for immediate consumption, or frozen again, hard, for serving later in time as an ice cream replacement.
    Type: Application
    Filed: November 7, 2008
    Publication date: May 13, 2010
    Inventor: David Feldpausch
  • Publication number: 20100119650
    Abstract: The present invention relates to a pourable food composition, like a dressing, that has at least 2.5 grams of total dietary fiber per 32 gram serving. The fiber is derived from at least one whole fruit or vegetable that is partially or completely dehydrated and which is subjected only to minimal processing. The food composition has a viscosity of about 3,000 to about 12,500 centipoise. The fiber may be derived from whole vegetables that are high in fiber, such as beans, carrots, broccoli and the like. The fiber may also be derived from whole fruits that are high in fiber, such as avocados, mangos, and the like. The whole food is subject to only minimal processing, such as by physical means, enzymatic means, or by fermentative means.
    Type: Application
    Filed: November 7, 2008
    Publication date: May 13, 2010
    Inventors: Judith Guten MOCA, Richard Stuart SILVER, William Harold SCHWIMMER, Manoj SHAH, Allen Phillip SASS, Hong Laura LI, Andrew E. McPherson, Adrienne L. Nichols
  • Publication number: 20090209487
    Abstract: In accordance with the present invention, there is to provide a dietary supplement that provides a mammal with the essential carbohydrates needed to maintain proper health and functionality, to fend off illness, lessen the aging process of cells and to provide pets with another level of medications equal to that for humans.
    Type: Application
    Filed: February 19, 2008
    Publication date: August 20, 2009
    Inventor: Roger Wayne Brown
  • Publication number: 20090196963
    Abstract: A seasoning for cooking and a method of producing the seasoning. The seasoning comprises 31 varieties of spices, and a method of producing the seasoning includes stir-frying fructus anisi stellati and fructus tsaoko, respectively, and then mixing the obtained stir-fried fructus anisi stellati and stir-fried fructus tsaoko with the remaining 29 varieties of spices, and finally crushing the mixture. The seasoning of the invention has the characteristics of unique flavor, low toxic side effects, and safe edibility.
    Type: Application
    Filed: May 29, 2008
    Publication date: August 6, 2009
    Inventor: Guangjun Zhao
  • Publication number: 20090196958
    Abstract: A breading and breading mix comprising a crunchy corn-flavored ingredient, food products created therewith, and methods related thereto, wherein a unique visual experience results from variation in particle size and arrangement, wherein a unique smell and taste experience results from breading flavoring, and from preferred marination processes, and wherein virtually any meat, vegetable or food based product can be adapted into a shelf stable, refrigerated, or frozen Mexican taco-related organoleptic experience.
    Type: Application
    Filed: June 27, 2007
    Publication date: August 6, 2009
    Inventor: Mark Sosebee
  • Patent number: 7563434
    Abstract: Consumer products comprising a natural preservative system are described. The preservative system has a mixture of aliphatic and aromatic isothiocyanates and is suitable for use in a variety of consumer products.
    Type: Grant
    Filed: June 16, 2005
    Date of Patent: July 21, 2009
    Assignee: Conopco, Inc.
    Inventors: Bernard Charles Sekula, Michael Charles Cirigliano, Monika Maria Tobolewska