Spice, Herb, Or Condiment Thereof Patents (Class 426/638)
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Patent number: 6461657Abstract: A process is provided for making a prepared mustard product having reduced tendency for syneresis. A slurry is prepared to contain ground mustard seed, water, vinegar, salt and an amount of type JMJ pectin effective to reduce the tendency toward syneresis, e.g., from about 0.1 to 0.5% by weight. The resulting slurry is then homogenized sufficiently to provide a viscosity of from 7,000 to 25,000 centipoises after setting. Upon packaging, the product will have less tendency to suffer separation of water to form a free phase.Type: GrantFiled: July 19, 2000Date of Patent: October 8, 2002Inventors: Douglas H. Philipsen, Weizhu Yu, Koo H. Chung, William Richard Drummond
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Patent number: 6458399Abstract: The present invention consists of a process for obtaining an extract of saffron, which provides new essential characteristics as compared to those known in and similar to the present state of the art. The invention provides a process for obtaining an extract of saffron both in a liquid and in a solid state which makes possible a better commercialization and presentation of this product. This method reduces the manufacturing costs, and improves the quality in the aroma and coloring of the saffron produced.Type: GrantFiled: February 5, 2001Date of Patent: October 1, 2002Assignee: Azafran Los Molinos de la Mancha, S.L.Inventor: Eufrasio Garcia Fernandez
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Patent number: 6444246Abstract: The resistance to caking of normally hygroscopic materials, such as spray-dried hydrolyzed vegetable protein, upon exposure to high humidity conditions may be improved by increasing the average minimum dimension of the hygroscopic material and a carrier material to 125 to 2,000 microns.Type: GrantFiled: December 16, 1998Date of Patent: September 3, 2002Assignee: McCormick & Company, Inc.Inventors: Lewis M. Popplewell, J. Mark Black, Michael G. Madsen
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Patent number: 6416806Abstract: A caffeine replacement composition including a first plant extract portion containing at least one flavoglycoside selected from the group consisting of quercetin, quercetagetin, ginkgetin, biloba, isorhamnetin, kaempferol, rutin, isoginkgetin, ginnol, and mixtures thereof; a second plant extract portion containing Ginkgolactones; and a third plant extract portion containing a component selected from the group consisting of puerarin, acetylpuerarin, puerarin-xyloside and combinations thereof. These extracts are preferably obtained from Ginkgo biloba and kudzu (Pueraria).Type: GrantFiled: March 20, 2000Date of Patent: July 9, 2002Inventor: James H. Zhou
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Patent number: 6406734Abstract: A method for imparting a fried onion aroma and/or odor to a foodstuff, wherein cis/trans-3,4-dimethyl-2-mercapto-2,3-dihydrothiophene (DMMT) is added to said foodstuff, with the proviso that this is not achieved by adding species of plants or (processed) parts thereof belonging to the genus of Allium.Type: GrantFiled: March 23, 2000Date of Patent: June 18, 2002Assignee: Lipton division of Conopco, Inc.Inventors: Guido Pierre Albanese, Leendert Nicolaas Fontijne
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Publication number: 20020071896Abstract: Edible compositions containing a fat phase and vegetable matter, such as onions, garlic, carrots, peppers, herbs, or mixtures thereof. Said composition is suitable for food preparation processes, such as frying or simmering.Type: ApplicationFiled: September 26, 2001Publication date: June 13, 2002Applicant: Lipton, Division of Conopco, Inc.Inventors: Alan Edward Palmer, Nicolaas Jan Verhoef
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Publication number: 20020064588Abstract: Food composition suitable as a dressing or marinade which can be manufactured and offered to the consumer as a two-phase system, having separate oil and water layers. Upon shaking by hand, an emulsion is produced which remains stable for a limited amount of time, whereafter the composition reverts to a system of two separate phases; an oil layer and an aqueous layer.Type: ApplicationFiled: October 3, 2001Publication date: May 30, 2002Applicant: Lipton, Division of Conopco,Inc.Inventors: Wayne Gerald Morley, Begona Varona
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Publication number: 20020058094Abstract: The objective of the present invention is to provide a jelly-like seasoning having a proper degree of fluidity when taken out from a tube-shaped container, presenting a jelly-like appearance when placed on foodstuffs and further providing a mild and new feeling of eating spreading in the mouth with melting when ea ten, and a manufacturing method thereof.Type: ApplicationFiled: August 30, 2001Publication date: May 16, 2002Inventors: Akihiko Akamatsu, Kotaro Matsumoto, Ikuyo Maesaki, Tomoko Kosugi, Mayumi Sakatani, Shinzou Kawaguchi
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Patent number: 6387434Abstract: This invention relates to powder products of ginkgo leaves and its manufacturing processes, which includes crushing ginkgo leaves capable of maintaining various effects like healing intestinal disorder, which are typical of fibrous material, including fiber or food fiber in good quantity and exhibiting good effects of improvement of bloodstream by flavonol compounds without decreasing the compounds contained in the ginkgo leaves, by the steps of drying ginkgo leaves which have been washed and sliced, and of obtaining a specific form of crushed leaves of ginkgo after drying.Type: GrantFiled: March 27, 2000Date of Patent: May 14, 2002Inventor: Terumi Takaoka
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Patent number: 6365209Abstract: A novel encapsulated product is provided and includes: at least one active ingredient; at least one compressible material; and at least one tableting material; wherein the encapsulated product is in the form of a caplet having a diameter of from about 1 millimeter to about 7 millimeters and a length from about 1 millimeter to about 7 millimeters. A method for preparing the encapsulated product is also provided. The encapsulated product may be incorporated into a food item, a soft confectionery product, a hard confectionery product, a jelly gum confectionery product, and a dry beverage or chewing gum product.Type: GrantFiled: February 7, 2001Date of Patent: April 2, 2002Assignee: Capricorn Pharma, Inc.Inventor: Subraman Rao Cherukuri
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Patent number: 6312752Abstract: Fat based flakes with improved product performance and which flakes are easier to make than known flakes have the composition: 0 to 2 wt % moisture 25 to 90 wt % of a bakery compatible fat, which fat displays a (Crystal-5 value of at least 40% and a ratio of (Crystal-5: N20) of at least 0.55 0 to 80 wt % of a sugar 0 to 70 wt % of a filler while the flakes have a size of 0.05 mm to 2.5 cm.Type: GrantFiled: November 13, 2000Date of Patent: November 6, 2001Assignee: Unilever PatentInventors: Gabriel Jacobus T. Lansbergen, Shirley Irvine
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Patent number: 6312751Abstract: Edible fat based flakes containing a flavouring system and displaying an excellent oral and textural properties comprise: i) 0 to 2% moisture ii) 25 to 90 wt % of a fat with a Stevens hardness at 25° C. of more than 65 g iii) 0 to 15% of a flavouring system iv) 0 to 40% of sugar v) 0 to 60 wt % of a filler vi) 0 to 60% of a health component while the total of components iii) to vi) is more than 8 wt % and which flakes have a size of 0.05 mm to 2.5 cm.Type: GrantFiled: November 9, 2000Date of Patent: November 6, 2001Assignee: Unilever Patent HoldingsInventors: Frederick William Cain, Bettina Schmidl, Gerald Patrick McNeill, Tony Herzing
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Patent number: 6299927Abstract: A seasoning selected from the group consisting of soy sauce, miso (fermented salty soybean paste), mirin (sweet sake) sauce and sweetener, characterized in that it is alkaline. The present invention is useful as a texture improver for food materials containing fibrous protein as a major component and a drip inhibitor for food materials containing fibrous protein as a major component.Type: GrantFiled: November 22, 1999Date of Patent: October 9, 2001Inventors: Minoru Noda, Fumio Noda, Tetsuya Sugino, Yoshito Sugino, Mitsuo Takahashi
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Publication number: 20010018091Abstract: A process is provided for the production of a pressed mustard cake from mustard seed, as well as mustard powder yielded from the milling of the mustard cake of the process. Employing strict temperature controls at key points in the process, this process yields a mustard cake and mustard powder of increased pungency, good flavor, enhanced protein content and enhanced preservability by limiting the degradation of key components in the mustard seed by excessive temperatures in the process.Type: ApplicationFiled: February 13, 2001Publication date: August 30, 2001Inventors: Makoto Sakai, Hisao Tanaka, Shiro Sakai
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Patent number: 6210738Abstract: The present invention relates to novel compositions of freeze-dried ginseng berry and other natural health promoting ingredients in a mixture suitable for making tea. The compositions and methods of preferred embodiments of the present invention provide a natural vitamin containing composition for making a tea beverage which can be consumed hot or cold and which provides the consumer with a refreshing, delicious, stimulating and healthful experience.Type: GrantFiled: November 12, 1999Date of Patent: April 3, 2001Assignee: E Excel Internatioanal Inc.Inventor: Jau-Fei Chen
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Patent number: 6207205Abstract: A method to prepare spicy popcorn with natural ingredients for providing a snack food. The ingredients are turmeric powder, red chili powder, black peppers, sea salt, garlic powder, penut or corn oil and chili powder.Type: GrantFiled: March 22, 1999Date of Patent: March 27, 2001Inventors: Kiritkumar J. Patel, Shilpa P. Patel, Bharatkumar Jethalal Patel
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Patent number: 6203839Abstract: The invention is related to a flavorant composition containing 1′-acetoxychavicol acetate and 1′-acetoxyeugenol acetate derivatives thereof as well as a flavorant acceptable carrier. The flavorant composition may be used for flavoring foods, beverages or healthcare products with warm/hot, spicy and pungent sensations related to Galangal.Type: GrantFiled: December 16, 1998Date of Patent: March 20, 2001Assignee: Givaudn Roure (International) SAInventors: Jean-Pierre Bachmann, Markus Gautschi, Bernhard Hostettler, Xiaogen Yang
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Patent number: 6146683Abstract: The invention relates to a process for producing a savory vegetable preparation which is storable at room temperature and is suitable as a topping and/or filling. According to the process, coarsely chopped vegetables are boiled in an aqueous polydextrose solution to form a substantially homogeneous base mass having a Brix of 65-72.degree., preferably 68-70.degree. Bx. The base mass thus produced is admixed with structure-giving constituents in small pieces and, if appropriate, again briefly heated to form a preparation of 70-74.degree. Bx which still comprises the structure-giving constituents in piece form. Then, with addition of seasoning and flavoring components and edible acids and/or their salts, a final Brix of 73-80.degree. Bx, an a.sub.w of <0.85 and a pH of .ltoreq.5.5 is achieved.Type: GrantFiled: July 29, 1999Date of Patent: November 14, 2000Assignee: BestfoodsInventor: Karl Scharf
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Patent number: 6139895Abstract: This invention contains an acidic edible liquid composition comprising a low acetylated xanthan gum in an amount effective to substantially sustain the initial viscosity of the composition for at least about four months. Particularly preferred compositions include beverages and syrups. Beverages include, without limitation, carbonated and non-carbonated soft drinks, still beverages, fruit-juice-type beverages, squashes and cordials, alcoholic and nonalcoholic, their concentrates and mixtures thereof. This invention also contains a method for stabilizing an acidic edible liquid composition which comprises admixing therewith an effective amount of a low acetylated xanthan gum in an amount effective to substantially maintain the initial viscosity of the composition for at least about four months under typical storage conditions.Type: GrantFiled: July 6, 1999Date of Patent: October 31, 2000Assignee: Monsanto CompanyInventors: Linda J. Zablocki, W. Scott Bousman, Yogesh Solanki, Susan B. Milovanovic, Alan King
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Patent number: 6128831Abstract: Medicinal plants are dried by applying microwave power to plant materials in a chamber under reduced pressure to reduce the moisture content of the plant materials without significantly reducing (oxidizing) the concentration of active medicinal component in the dried plant materials and thereby produce a dried medicinal plant product which more closely approaches the medicinal properties of the fresh plant than those of dried products produced by conventional air drying processes.Type: GrantFiled: June 3, 1999Date of Patent: October 10, 2000Inventors: Timothy Douglas Durance, Alex N. Yousif, Hyun-Ock Kim, Christine H. Scaman
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Patent number: 6110513Abstract: A method for obtaining a cured pickle stock without subjecting the pickle stock to conventional fermentation processes. The pickle stock is immersed in a curing liquid and then subjected to alternative vacuum and pressure treatment steps. A cured pickle product is produced having the desired translucent appearance.Type: GrantFiled: June 11, 1993Date of Patent: August 29, 2000Assignee: Dean Foods Co.Inventors: Craig Hackl, Ted Koelling
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Patent number: 6096365Abstract: A process for the preparation of a black tea extract which includes blending black tea leaves with water which contains another acidic vegetable material, extracting at 70.degree. to 100.degree. F. for a time sufficient to achieve good contact of the tea leaves with the water, afterwards separating the aqueous extract from the solid material and clarifying the extract. The extract may then be used to prepare a final product having good acid stability, good clarity and good color over the shelf life of the product.Type: GrantFiled: November 22, 1995Date of Patent: August 1, 2000Assignee: Thomas J. Lipton Co., Division of Conopco, Inc.Inventors: Martin John Spisak, Gregg Lance Lehmberg
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Patent number: 6096366Abstract: A process of making a marinated frozen garlic product in which the garlic is marinated in vinegar, minced, combined with olive oil, and frozen.Type: GrantFiled: December 18, 1998Date of Patent: August 1, 2000Inventor: Margaret M. Onove
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Patent number: 6077559Abstract: Stable, clear, flavored vinegars may be prepared by diluting a flavored oil-in-vinegar microemulsion concentrate, which comprises:(a) 25 to 70% by weight of 50 to 100 grain vinegar;(b) 5 to 35% by weight of ethanol;(c) 0.1 to 5% by weight of a flavor material; and(d) 0.5 to 5% by weight of a surfactant, with vinegar.Type: GrantFiled: April 27, 1998Date of Patent: June 20, 2000Assignee: McCormick & Company, IncorporatedInventors: Steven S. Logan, Michael A. Porzio
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Patent number: 6074687Abstract: Principal components of paprika, red pepper, pungent chili, or other plants of the genus Capsicum containing carotenoid pigments are simultaneously extracted and concentrated with an edible solvent in a series of mixing and high temperature and pressure mechanical pressing steps using edible solvent and a countercurrent extraction procedure. The extract containing the carotenoid pigments may be hydrated and then centrifuged to remove fine particulate solids and gums. A solution having several times the concentration of the carotenoid pigments and other flavor and aroma components of the starting raw material is obtained. The residual press solids may be cooled and hydrated following the last pressing operation.Type: GrantFiled: November 7, 1997Date of Patent: June 13, 2000Assignee: Kalamazoo Holdings, Inc.Inventor: George N. Todd
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Patent number: 6054150Abstract: Method for producing, in a short time period, a soy sauce seasoning liquid having a high nitrogen content by efficient utilization of vital gluten upon its addition to soy sauce koji and brine wherein the gluten is added to an enzymatically hydrolyzed mixture of the soy sauce koji and brine.Type: GrantFiled: August 21, 1998Date of Patent: April 25, 2000Assignee: Kikkoman CorporationInventors: Katsutoshi Tobe, Toshinobu Sugimoto
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Patent number: 6048562Abstract: A process for encapsulating a core material by mixing the core material with an aqueous medium comprising a natural polymer and treating the formed mixture at a pressure of from about 15,000 to 200,000 psi at a temperature of from about 0.degree. to 100.degree. C. to form a gel matrix comprising the core material encapsulated within the natural food polymer and then drying the resulting product.Type: GrantFiled: June 28, 1996Date of Patent: April 11, 2000Assignee: Nestec S.A.Inventors: Zenon Ioannis Mandralis, James Tuot
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Patent number: 6027757Abstract: The present invention provides a process for obtaining a dehydrated plants, by blanching the chopped plant and subsequently drying the chopped plant until its moisture content is less than 3%. The product retains its natural color and has low microbial content.Type: GrantFiled: August 8, 1997Date of Patent: February 22, 2000Assignee: Amway CorporationInventor: Gopi Menon
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Patent number: 6013304Abstract: Principal components of spice and herb plant solids are simultaneously extracted and concentrated with an edible solvent in a series of mixing and high temperature and pressure mechanical pressing steps using edible solvent and a countercurrent extraction procedure. The extract may be hydrated and then centrifuged to remove fine particulate solids and gums. A solution having several times the concentration of pigments and other flavor and aroma and/or antioxidant components of the starting raw material is obtained. The residual press solids may be cooled and hydrated following the last pressing operation. The residual press solids and extract have significantly reduced bacterial counts as a result of the temperatures, high pressure, and high shear utilized, as well as the low moisture levels employed, thus producing not only a food grade extract but also a food grade residual solid having low bacterial counts and predictable, standardized levels of the principal components of interest.Type: GrantFiled: December 12, 1997Date of Patent: January 11, 2000Assignee: Kalamazoo Holdings, Inc.Inventor: George N. Todd
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Patent number: 6004609Abstract: A ginseng processing method and a processed ginseng prepared by the processing method are provided. The ginseng processing method includes the steps of: mixing 10.about.99.5 wt % of grapes and/or wild grapes with 0.5.about.90 wt % of ginseng; adding water to the mixture of grapes and/or wild grapes with ginseng with a weight ratio of 1.about.10:1; heating the mixture at 45.about.130.degree. C. for 1.about.70 hours; and cooling the heated mixture to room temperature. According to the ginseng processing method using grapes and/or wild grapes, the side effects caused by taking only ginseng are decreased or eliminated. Also, the browning of the ginseng is facilitated, reducing the amount of effort and time required for processing the ginseng. Also, the processed ginseng is acceptable to many persons in taste, aroma and color, and can be used in various forms for various purposes.Type: GrantFiled: June 23, 1998Date of Patent: December 21, 1999Inventor: Sang-jun Lee
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Patent number: 5985352Abstract: Principal components of herb or spice plant materials are simultaneously extracted and concentrated in at least one high temperature and pressure mechanical pressing step. The extract may be hydrated and then centrifuged to remove fine particulate solids and gums. A solution having several times the concentration of the pigments and flavor and aroma components of the starting raw material is obtained. The residual press solids and extract have significantly reduced bacterial counts as a result of the temperatures, high pressure, and high shear utilized, as well as the low moisture levels employed, thus producing not only a food grade extract but also a food grade residual solid having low bacterial counts and predictable, standardized levels of the principal components of interest. Additionally, edible antioxidants can be included in the process to enhance the stability of both the extract and the residual solids.Type: GrantFiled: November 3, 1998Date of Patent: November 16, 1999Assignee: Kalamazoo Holdings, Inc.Inventor: George N. Todd
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Patent number: 5985345Abstract: Principal components of herb or spice plant materials are simultaneously extracted and concentrated in at least one high temperature and pressure mechanical pressing step. The extract may be hydrated and then centrifuged to remove fine particulate solids and gums. A solution having several times the concentration of the pigments and flavor and aroma components of the starting raw material is obtained. The residual press solids and extract have significantly reduced bacterial counts as a result of the temperatures, high pressure, and high shear utilized, as well as the low moisture levels employed, thus producing not only a food grade extract but also a food grade residual solid having low bacterial counts and predictable, standardized levels of the principal components of interest. Additionally, edible antioxidants can be included in the process to enhance the stability of both the extract and the residual solids.Type: GrantFiled: December 12, 1997Date of Patent: November 16, 1999Assignee: Kalamazoo Holdings, Inc.Inventor: George N. Todd
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Patent number: 5985350Abstract: Pourable fat compositions, provided with thickeners having a good closed-shelf life are obtained, if the compositions have the following composition:0-45 wt % herbs, spices, nuts or seeds5-60 wt % of thickener0-5 wt % of emulsifier0-10 wt % of milk proteins0-10 wt % of egg yolk powder1-10 wt % salt50-89 wt % of fat blend, comprising(i) 90-99.8 wt % liquid oil(ii) 10-0.Type: GrantFiled: April 16, 1998Date of Patent: November 16, 1999Assignee: LiptonInventors: Gregor Gubler, Joanna Mary Shaw MacMillan, Cornelis Willem van Oosten
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Patent number: 5976549Abstract: An oral hygienic compound and method for use in domesticated animals such as cats and dogs. The primary component of the oral hygienic compound is pure, natural garlic. The method involves coating or otherwise adulterating the animal's food with the oral hygienic compound in order to maximize garlic exposure within the oral cavity of the animal. Thus, the oral hygienic compound should promote chewing by the animal so as to evenly distribute the garlic within the animal's mouth. Garlic, in an uncooked state, has been found to substantially eliminate a pet's bad breath, whether by substantially reducing odor-causing bacteria within the oral cavity, and/or by other more systemic means when it is administered according to the inventive method.Type: GrantFiled: July 17, 1998Date of Patent: November 2, 1999Inventor: Joan Lewandowski
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Patent number: 5976584Abstract: A method for preparing kimchi is disclosed. The method includes the steps of preparing a mixture of vegetables and spices to be used in the preparation of kimchi, adding an effective dietary supplemental quantity of Vitamin C of at least approximately 0.1% to 2.4% by weight Vitamin C to the mixture of vegetables and spices prior to fermentation, and fermenting the mixture and the Vitamin C to produce kimchi exhibiting an increased Vitamin C content.Type: GrantFiled: February 3, 1999Date of Patent: November 2, 1999Inventor: Byong W. Yoo
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Patent number: 5914146Abstract: A salsa formulation comprising a tomato component, a whole pepper component, a whole spice component, and a powdered spice component. The whole pepper component comprises raw banana peppers, serrano peppers, and jalapeno peppers which are boiled until soft and light green in color to release spicy oils contained in the pepper seeds that are not normally released when said peppers are ingested raw. The boiled peppers are de-stemmed are mixed with the tomato component, whole spice component, and powdered spice component, and then blended at high speed until a paste consistency is reached.Type: GrantFiled: October 31, 1997Date of Patent: June 22, 1999Inventor: Bonnie Kay Vallejo
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Patent number: 5888561Abstract: A process of treating a fermented protein koji prepared from a protein containing material and a carbohydrate, for the production of a seasoning, by hydrolyzing a mixture of the fermented protein koji together with a yeast at a temperature of from about 20.degree. to 25.degree. C. and a pH of from about 4.5 to 10 for a period of from about 6 hours to 28 days. The production time is reduced by at least one week compared to conventional methods.Type: GrantFiled: August 29, 1997Date of Patent: March 30, 1999Assignee: Nestec S.A.Inventors: Peter Niederberger, Johannes Baensch, Hazel Geok Neo Khoo, Howe Ling Lai, Bee Gim Lim
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Patent number: 5885644Abstract: A garlic sauce includes garlic, slivered nuts, vinegar, water, oil, and salt. These ingredients are combined without the addition of exogenous starch. A method of preparing the garlic sauce includes preconditioning nuts with garlic by dry blending to form a substantially homogeneous dough-like mixture, mixing vinegar, water, and salt into the dough-like mixture to form a substantially homogeneous batter, and adding oil to the dough to form a uniformly chunky, crunchy, and spreadable sauce with a rich golden hue.Type: GrantFiled: March 1, 1996Date of Patent: March 23, 1999Assignee: Mamo's CorporationInventor: Michelle D. Dean
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Patent number: 5882706Abstract: A food and drink containing a composite ferrosoferric compound and Japanese apricot vinegar is disclosed.Type: GrantFiled: August 28, 1997Date of Patent: March 16, 1999Inventor: Toshio Kawashima
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Patent number: 5869085Abstract: A healthy, nutritious, tasty, well balanced food, which also functions to provide regularity of bowel movement contains:a) Citrus fruit including at least one fourth of the rind pectin,b) ginger,c) apricot or other stone fruit,d) pumpkin or other member of the squash family,e) prune, prune juice or other member of the plum family,f) bran or other fiber bulking agent,g) orange juice,h) bananas,i) applesauce,j) ascorbic acid, andk) water.Type: GrantFiled: October 1, 1997Date of Patent: February 9, 1999Inventor: Norma Smith
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Patent number: 5869115Abstract: A process for producing a seasoning having high nitrogen concentration by hydrolyzing a proteinaceous material with enzyme, characterized in that common salt is added to the decomposed Moromi or the Moromi temperature is lowered, then the Moromi is allowed to stand and press filtered by a conventional method.Type: GrantFiled: November 21, 1997Date of Patent: February 9, 1999Assignee: Kikkoman CorporationInventors: Yaichi Fukushima, Makoto Okayasu, Misao Sugishita
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Patent number: 5869116Abstract: A method for preparing kimchi including the steps of adding less than 2.4% by weight Vitamin C and less than 1% by weight Vitamin E to a mixture of vegetables and spices prior to fermentation and then fermenting the mixture. Vitamin C or Vitamin E or both can be added to the mixture. The Vitamin C is selected from ascorbic acid, calcium ascorbate and sodium ascorbate. Organic acids may be added together with the Vitamin C and Vitamin E to the preparation of the kimchi.Type: GrantFiled: November 7, 1997Date of Patent: February 9, 1999Inventor: Byong W. Yoo
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Patent number: 5804239Abstract: A method and composition for food flavoring having a carrier, an amount of capsicum oleoresin, and an amount of a saponin sufficient to enhance the effectiveness of the oleoresin capsicum, whose effectiveness in greater than that of either capsicum oleoresin or saponin in absence of the other. The composition allows for the coating of food before cooking as well as for use on uncooked food providing a unique flavoring additive.Type: GrantFiled: July 26, 1996Date of Patent: September 8, 1998Assignee: Nouveau Technologies, Inc.Inventor: Jack G. Wiersma
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Patent number: 5773075Abstract: Principal components of paprika, red pepper, pungent chili, or other plants of the genus Capsicum containing carotenoid pigments are simultaneously extracted and concentrated with an edible solvent in a series of mixing and high temperature and pressure mechanical pressing steps using edible solvent and a countercurrent extraction procedure. The extract containing the carotenoid pigments may be hydrated and then centrifuged to remove fine particulate solids and gums. A solution having several times the concentration of the carotenoid pigments and other flavor and aroma components of the starting raw material is obtained. The residual press solids may be cooled and hydrated following the last pressing operation.Type: GrantFiled: December 13, 1996Date of Patent: June 30, 1998Assignee: Kalamazoo Holdings, Inc.Inventor: George N. Todd
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Patent number: 5702749Abstract: Disclosed is a process for preparing a powdered seasoning, which comprises adding to and dissolving in a seasoning liquor or soy sauce, 100-250% by weight in total of a dextrin of DE value 6-15 and a dextrin of DE value 1-5 and 3-20% by weight of gelatin, and then spray-drying the resultant solution, a content of the DE 1-5 dextrin being 5-60% by weight of the total dextrin, all the percent weights being based on the weight of a solid in the seasoning liquor or soy sauce.Type: GrantFiled: February 28, 1996Date of Patent: December 30, 1997Assignee: Nisshin Flour Milling Co., LTD.Inventors: Masahisa Sugiura, Kazuhiro Okada, Sadao Nagata
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Patent number: 5690984Abstract: A process for making a good-tasting alcoholic or nonalcoholic beverage from pine needles. Pine needles are boiled in water with licorice root, cinnamon powder, black beans, and Ganoderma Lucidum. The mixture/solution is cooled in the ambient environment, reheated, and then filtered. The resulting beverage retains the beneficial qualities of a pine needle beverage, while the bitter taste and odor of terpenes are substantially eliminated.Type: GrantFiled: September 1, 1995Date of Patent: November 25, 1997Inventor: Jung Geun Lim
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Patent number: 5660871Abstract: A method for processing a food product into a free-flowing form includes forming the food product into a substantially homogeneous mixture; transferring the mixture into an extruding apparatus; extruding the mixture; severing the extruded food product into pieces having predetermined lengths; and curing the pieces by exposing same to moving air.Type: GrantFiled: May 17, 1996Date of Patent: August 26, 1997Assignee: Wixon-Fontarome, Inc.Inventor: Lloyd C. Schantz
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Patent number: 5660870Abstract: A free-flowing, non-blocking licorice extract is achieved by breaking raw licorice extract into pieces, transferring the pieces of licorice extract to an extruder assembly, processing the licorice extract through said extruder assembly in accordance with a predetermined temperature profile, forcing the licorice extract through a die, cooling the extruded licorice extract to within a predetermined temperature range, severing the extruded licorice extract into pieces of predetermined length and curing the cut pieces for period of time in excess of 12 hours by exposing the cut pieces to moving air.Type: GrantFiled: February 20, 1996Date of Patent: August 26, 1997Assignee: Wixon-Fontarome, Inc.Inventor: Lloyd Schantz
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Patent number: 5612077Abstract: The method of processing garlic for efficiently forming Z-ajoene is provided. In the method, 100 parts by weight of water is added to 100 parts by weight of garlic bulbs, the garlic is mashed and the mashed garlic, or the juice extracted therefrom, is brought into contact with edible oil. The pH value of mashed garlic, or the juice extracted therefrom, is approximately adjusted to neutral, or between about 6 and 8. After edible oil is added to and mixed with garlic, or the juice extracted therefrom, the mixture is incubated between 0.degree. C. and 50.degree. C., and Z-ajoene is formed in oil.Type: GrantFiled: May 22, 1995Date of Patent: March 18, 1997Assignee: Nagoyaseiraku Co., Ltd.Inventor: Takayoshi Hibi
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Patent number: 5453420Abstract: Garlic essence is produced by extracting garlic with ethanol and deodorized with phytic acid, added either during or after the extracting step. The garlic essence exhibits outstanding antibacterial action when added to or sprayed onto foods. It is used alone or in combination with .epsilon.-polylysine in the amount of 1-256 .mu.g/ml.Type: GrantFiled: August 19, 1993Date of Patent: September 26, 1995Inventor: Isao Sakai