Spice, Herb, Or Condiment Thereof Patents (Class 426/638)
-
Patent number: 5405641Abstract: A taste-modification composition comprises adding one or more selected from the group consisting of salt, carbohydrate, organic acid, amino acid and protein to fresh Curculigo latifolia fruits, processed fruits there of or a curculin-containing material obtained therefrom.Type: GrantFiled: November 22, 1993Date of Patent: April 11, 1995Assignees: Yoshie Kurihara, Asahi Denka Kogyo Kabushiki KaishaInventors: Yoshie Kurihara, Teiyu Shimada, Masako Saitoh, Kenji Ikeda, Hiromu Sugiyama, Hiroshige Kohno
-
Patent number: 5401526Abstract: Odorless garlic, which is obtained by cooking whole or peeled garlic under pressure, impasting the cooked garlic and treating the impasted garlic with the juice of citrus and honey respectively to deodorize garlic, a pro- cess for manufacturing the odorless garlic, jelly health foods containing the odorless garlic and a process for manufacturing the jelly health foods containing the odorless garlic.Type: GrantFiled: July 2, 1993Date of Patent: March 28, 1995Inventor: Mieko Tomita
-
Patent number: 5397584Abstract: A frozen, stabilized herb having a water activity coefficient of from 0.30 to 0.97 and comprising an infused osmotic agent.Type: GrantFiled: January 26, 1994Date of Patent: March 14, 1995Assignee: McCormick & Company, Inc.Inventors: Thein Aung, Charles V. Fulger
-
Patent number: 5391390Abstract: Garlic, onion or like bulb vegetables are whisked in an appropriate quantity of water to obtain an intermediate product having the consistency of a very fluid cream which is subsequently subjected to freeze drying. The product obtained, ground to a powder, subsequently reconstituted with pre-selected comestible liquids, has been found to possess the properties of the starting bulbs but did not have the offensive day-after effect.Type: GrantFiled: October 16, 1992Date of Patent: February 21, 1995Inventor: Franca Leo
-
Patent number: 5368873Abstract: The present invention relates to a low moisture vegetable product in a process for producing same. The low moisture vegetable product comprises vegetable product and a solid, amorphous osmotic agent. The resulting product has extended storage life as compared with fresh vegetable products and yet may be rehydrated to produce a product having the flavor, color and taste of fresh vegetable products. The process for producing the low moisture vegetable product comprises immersing the vegetable in a liquid bath containing a osmotic agent capable of infusing into the vegetable tissue and forming an amorphous solid upon drying. Once excess osmotic agent has been removed, the infused product is dried to form a vegetable product having a water content of from about 2 to 6 percent by weight and which contains an amorphous, solid, osmotic agent.Type: GrantFiled: August 9, 1993Date of Patent: November 29, 1994Assignee: McCormick & Company, Inc.Inventors: Kurt J. Aebi, Roman D. Grypa, Thein Aung, Mary J. Lee
-
Patent number: 5338558Abstract: A frozen, stabilized herb having a water activity coefficient of from 0.30 to 0.97 and comprising an infused osmotic agent.Type: GrantFiled: December 9, 1992Date of Patent: August 16, 1994Assignee: McCormick & Company, Inc.Inventors: Thein Aung, Charles V. Fulger
-
Patent number: 5308638Abstract: The carbonation-retaining properties of a malt beverage are improved by adding a mint factor to the beverage prior to packaging.Type: GrantFiled: September 3, 1992Date of Patent: May 3, 1994Inventor: Joseph L. Owades
-
Patent number: 5298270Abstract: A novel system of barbecue cooking, processing, packaging, and storage of meats such as ribs, chicken etc is described. A byproduct of the cooking and blending is pasteurization in one and the same process. The consumer merely microwaves or boils the finished product intact with its OEM packaging and enjoys the taste as if the meat has just been prepared on a barbecue pit. A special barbecue sauce is marinated into the meat to create a realistic barbecue flavor. The process also increases the shelf life of the product as prepared by this process. A pH factor of 3.5 is maintained which not only kills the bacteria and germs but it also helps tenderize the meat and prevents from growing spores.Type: GrantFiled: March 30, 1992Date of Patent: March 29, 1994Inventor: Doug Morgan
-
Patent number: 5260090Abstract: More than 50% of the odor-producing allyl sulfides present in garlic or Welsh onion are removed by immersion in a solution of bicarbonate of soda. The solution is buffered with one or more organic acids such as citric acid, tartaric acid, malic acid, phytic acid or acetic acid to restrict the action of the bicarbonate of soda and to neutralize alkaline components thus reducing the bitter taste. Some of the characteristic odor and bitter taste remain during eating but no bad oral odor or body odor is generated after eating.Type: GrantFiled: August 21, 1992Date of Patent: November 9, 1993Inventor: Sakai Isao
-
Patent number: 5256439Abstract: A method for stabilizing a taste-modifier comprising fresh Curculigo latifolia fruits, dried fruits thereof or a curuculin-containing material obtained therefrom which comprises heating said taste-modifier to 50.degree. to 90.degree. C.; or subjecting said taste-modifier to ultrahigh-temperature short-time pasteurization at 110.degree. to 150.degree. C. for two seconds to two minutes; is disclosed. Either of these methods enables the stable preservation of said taste-modifier, which is in the form of a crude product or an aqueous solution, for prolonged period of time.Type: GrantFiled: October 20, 1992Date of Patent: October 26, 1993Assignees: Yoshie Kurihara, Asahi Denka Kogyo Kabushiki KaishaInventors: Yoshie Kurihara, Hiroshige Kohno, Masaaki Kato, Kenji Ikeda, Masako Miyake
-
Patent number: 5227183Abstract: The present invention provides a method of preparing and using treated fresh herb products so as to preserve the desirable qualities found in such fresh products while extending their useful shelf-life and the composition thereof. More specifically, the present invention provides a method of preparing and using shelf-stable aromatic dehydrated herbs which will upon dehydration exhibit the color, flavor, aroma and overall appearance similar to that of fresh cut herbs. Preparation of the contemplated herb compositions is carried out by treating the fresh product with an osmotic agent that in general must be able to dehydrate the food product and upon finished drying form a solid amorphous mass that coats and infuses the treated product.Type: GrantFiled: July 25, 1991Date of Patent: July 13, 1993Assignee: McCormick & Company, Inc.Inventors: Thein Aung, Charles V. Fulger
-
Patent number: 5178900Abstract: A method for stabilizing a taste-modifier comprising fresh Curculigo latifolia fruits, dried fruits thereof or a curuculin-containing material obtained therefrom which comprises heating said taste-modifier to 50.degree. to 90.degree. C.; or subjecting said taste-modifier to ultrahigh-temperature short-time pasteurization at 110.degree. to 150.degree. C. for two seconds to two minutes; is disclosed. Curuculin is a coined name for protein extracted from C. latifolia. Either of these methods enables the stable preservation of said taste-modifier, which is in the form of a crude product or an aqueous solution, for prolonged period of time.Type: GrantFiled: October 16, 1990Date of Patent: January 12, 1993Assignees: Yoshie Kurihara, Asahi Denka Kogyo Kabushiki KaishaInventors: Yoshie Kurihara, Hiroshige Kohno, Masaaki Kato, Kenji Ikeda, Masako Miyake
-
Patent number: 5178899Abstract: A method for processing a taste-modifier which comprises formulating a taste-modifier comprising fresh Curculigo latifolia fruits, dried fruits thereof or a curuculin-containing material obtained therefrom into granules or a film, thus stabilizing said taste-modifier and effectively utilizing the taste-modification effect of the same.Type: GrantFiled: February 5, 1991Date of Patent: January 12, 1993Assignees: Yoshie Kurihara, Asahi Denka Kogyo Kabushiki KaishaInventors: Yoshie Kurihara, Hiroshige Kohno, Masaaki Kato, Kenji Ikeda, Masako Miyake
-
Patent number: 5176937Abstract: A reinforcer for a taste-modifier comprising fresh Curuculigo latifolia fruits, dried fruits thereof or a curuculin-containing material obtained therefrom, which comprises a material capable of lowering the concentration of divalent metal ions in the mouth and reinforces the taste-modification effect of said taste-modifier.Type: GrantFiled: January 31, 1991Date of Patent: January 5, 1993Assignees: Yoshie Kurihara, Asahi Denka Kogyo Kabushiki KaishaInventors: Yoshie Kurihara, Hiroshige Kohno, Masaaki Kato, Kenji Ikeda, Masako Miyake
-
Patent number: 5118520Abstract: The present invention relates to a foamable seasoning comprising a nonfat aqueous seasoning, 3-10% ethanol and an emulsifier, and a method of making and foaming the seasoning.Type: GrantFiled: March 27, 1990Date of Patent: June 2, 1992Assignee: Kikkoman CorporationInventors: Teiichi Suzuki, Shosuke Shigeta, Tomoyuki Oguri
-
Patent number: 5104670Abstract: A seasoning delivery system for commercial salad processing utilizes an oil-in-water emulsion containing a consolidated seasoning component. The process of manufacture involves formation of a mayonnaise-like slurry and the subsequent introduction of a plurality of ingredients including natural spices, a constituent of the seasoning component. The emulsion is recirculated through a colloid mill for homogeneously incorporating the seasoning component whereby the essential oils within the spices are released and uniformly distributed within the emulsion. The emulsion is prepared using standardized formulations and is calibrated for combination with predetermined quantities of food solids for producing a finished salad product with an enhanced flavor profile and uniform quality.Type: GrantFiled: August 9, 1990Date of Patent: April 14, 1992Inventor: Felix Endico
-
Patent number: 5094860Abstract: Process for the aromatization of dry comminuted vegetable matter wherein particulated micro-encapsulated flavor is intimately mixed with a fat, an oil and/or an emulsifier till its particles reach by adhering to each other a mean size of at least 150 .mu.m and the resulting product is added to the dry comminuted vegetable matter.Type: GrantFiled: February 20, 1991Date of Patent: March 10, 1992Assignee: Firmenich SAInventors: Ralph P. Newhall, Ronald A. Voyton
-
Patent number: 5093145Abstract: A process for treating an aromatic plant or herb or plants containing essential oils comprises a combination of operational phases which consist of effecting an enzyme blocking of the herb or plant; of a deep-freezing of the plant or herb; of an impregnating the herb or plant with the purpose of sequestering the water and flavors which are contained therein; and of drying and dehydrating the herb or plant at moderate temperatures.Type: GrantFiled: July 5, 1990Date of Patent: March 3, 1992Assignee: DaregalInventors: Luc Darbonne, Jacques Bain
-
Patent number: 5064675Abstract: Herbal Extract Composition containing a Melissa species extract, an Avena species extract and a Tilia species extract; a Modified Herbal Extract Composition containing additional herbal extracts; a Beverage Concentrate containing the Modified Herbal Extract Composition; amd a beverage made from the Beverage Concentrate dissolved/dispersed in water.Type: GrantFiled: March 1, 1991Date of Patent: November 12, 1991Assignee: Scandinavian Natural Resources Development HBInventors: Eigil Jensen, N. Urban Olsson, Peter Kaufmann, Anders Hagman
-
Patent number: 5023105Abstract: A non-pungent dijon mustard flavoring has been isolated as a water soluble extract of brown mustard seed bran. This non-pungent dijon mustard flavoring is useful in a variety of foods and, particularly, in mustard pastes containing yellow mustard seed, brown mustard seed, or mixtures thereof, because the addition of the extract to such mustard pastes increases their dijon flavor character without altering pungency. The extract can be isolated by contacting the brown mustard seed bran with water or an aqueous solution and separating the residual bran solids from the extract-containing water. The extract can then be blended with any food product in which a dijon flavoring is desirable. With respect to mustard paste, brown mustard seed bran can alternatively be mixed with the other conventional mustard ingredients (which include water) and ground to withdraw the water soluble bran extract.Type: GrantFiled: June 15, 1989Date of Patent: June 11, 1991Assignee: Nabisco Brands, Inc.Inventor: Michael R. Warseck
-
Patent number: 5013574Abstract: An edible dispersion which is prepared from (1) tartaric acid esters of mono and diglycerides and (2) an edible fat or oil or mixture thereof, wherein such fat or oil is miscible in (1). The composition is useful in flavoring or coloring foods and beverages and is dispersible in both oil and water.Type: GrantFiled: April 3, 1989Date of Patent: May 7, 1991Assignee: Fritzsche Dodge & Olcott Inc.Inventor: James E. Hassel
-
Patent number: 4985265Abstract: A process for extracting spices in liquid carbon dioxide in the presence of an alimentarily acceptable cosolvent which does not degrade the flavors of the spices. The process is particularly applicable to the extraction of piperine and aromatic compounds of pepper.Type: GrantFiled: December 12, 1989Date of Patent: January 15, 1991Assignee: L'Air Liquide, Society Anonyme pour l'Etude et l'Exploitation des Procedes Georges ClaudeInventors: Soraya Duboc, Henri Renon, Serge Laugier, Jean-Luc Mizandjian, Jean-Louis Pean
-
Patent number: 4980190Abstract: A substitute for tomato puree prepared from the pureed pulp of squash chosen from the group of summer squash and the pureed pulp of peppers chosen from the group consisting of sweet peppers which have ripened to a red color mixed in the ratio of approximately two parts of squash pulp to one part pepper pulp by raw vegetable weight.Type: GrantFiled: January 12, 1989Date of Patent: December 25, 1990Inventor: Diana Dunham
-
Patent number: 4973486Abstract: A method for molding lactitol-containing food inclusive of food additives which comprises heating a mixture of a solid food material and lactitol which contains not less than 30% by weight of lactitol, molding the mixture in a semi-molten state and optionally pulverizing the molded product.Type: GrantFiled: July 10, 1989Date of Patent: November 27, 1990Assignee: Takeda Chemical Industries, Inc.Inventors: Hiroharu Matsumoto, Fumio Yotsuzuka, Takeshi Toyota
-
Patent number: 4933201Abstract: A method of manufacturing durable odorless garlic comprising the steps of deodorizing bulbs of raw garlic by immersing them in a deodorizing solution containing at least one of mesoinositol hexaphosphate and silicic acid sol, and then drying the bulbs of raw garlic until the water content thereof is reduced to 50-65% by weight. The thus treated garlic bulbs can be stored for a long time with no deterioration and putrefaction and without losing germinability.Type: GrantFiled: December 9, 1988Date of Patent: June 12, 1990Inventor: Isao Sakai
-
Patent number: 4861885Abstract: The present invention relates to amides of formula I ##STR1## wherein R.sup.1, R.sup.2 and R.sup.3 are independently hydrogen or methyl, m is 1 to 5 and n is 1 to 5 and R.sup.4 is --NH.sub.2 or is derived from a mono- to pentavalent amine.Intermediates of formula VIII ##STR2## wherein R.sup.1, R.sup.2, R.sup.3 and m are as defined above and X is a carboxylic acid or acid ester group, --COCl, --COBr, --CHO or --CN, are also described.The compounds of formula I can be polymerized thermally. They are suitable for the preparation of adhesives, matrix resins or electrical insulating materials.Type: GrantFiled: December 8, 1986Date of Patent: August 29, 1989Assignee: Ciba-Geigy CorporationInventors: Andreas Kramer, Roland Darms
-
Patent number: 4844933Abstract: To avoid loss of volatile oils or cause change of color or excessive loss of moisture in raw vegetable product such as herbs or spices, the product is sterilized for human consumption by placing the product in a jacketed container where the temperature of the interior of walls of the container is elevated to approximately the sterilizing temperature, the product is then charged to the interior of the container and sterilizing, culinary steam is injected for up to five minutes; thereafter, the product is cooled and then the container pressurized to eject the cooled product for subsequent handling such as packaging; the apparatus includes two connected vessels, the first vessel being utilized to sterilize the product and the second vessel being utilized to cool and dry the product; transfer between the two vessels of the container system is effected by maintaining a pressure differential therebetween.Type: GrantFiled: October 30, 1986Date of Patent: July 4, 1989Assignee: McCormick & Company, Inc.Inventors: Ron C. Hsieh, Steven M. Johnson, Daniel H. Dudek
-
Patent number: 4790995Abstract: A process for sterilizing spices, in particular whole spices, by heat treatment in a sealed container at a temperature above 100.degree. C. and coating with an edible material. This provides profound sterilization without loss of aroma and taste.Type: GrantFiled: December 8, 1986Date of Patent: December 13, 1988Assignee: Scanflavour A/SInventor: Stig Sorensen
-
Patent number: 4777089Abstract: A microcapsule containing hydrous composition containing an electrolyte and microcapsules coated with a water-soluble polymer which undergoes phase separation by the action of the electrolyte. The electrolyte causes the above-mentioned phase separation comprising 5% to 80% by weight of water and water-soluble components.Type: GrantFiled: May 5, 1986Date of Patent: October 11, 1988Assignee: Lion CorporationInventors: Masahiro Takizawa, Hideyuki Takahashi
-
Patent number: 4741914Abstract: A flavor enhancing seasoning is disclosed, which is prepared by blanching garlic, and extracting the blanched product with water. The extract produced may be deodorized and concentrated, to provide a seasoning additive that dramatically improves flavor fullness, depth and duration, and can be advantageously combined with flavor intensifiers such as MSG.Type: GrantFiled: April 4, 1986Date of Patent: May 3, 1988Assignee: Ajinomoto Co., Inc.Inventors: Akimitsu Kimizuka, Youichi Ueda, Makoto Sakaguchi, Ryuichi Miyajima
-
Patent number: 4699793Abstract: A method for producing a seasoning from whey is disclosed wherein lactic acid bacteria are inoculated into whey and cultured at a temperature of 30.degree.-50.degree. C. while adjusting the pH to from 6-7. The fermented solution is centrifuged to produce a precipitate phase which contains proteins and a supernatant phase which contains alkali salts of lactic acid. The proteins are decomposed with a mineral acid or a proteolytic enzyme to produce a Seasoning Liquid A. The supernatant phase is neutralized and concentrated to produce a Seasoning Liquid B, and admixed with Seasoning Liquid A.Type: GrantFiled: September 11, 1986Date of Patent: October 13, 1987Assignee: Ajinomoto Co., Inc.Inventors: Hajime Eguchi, Jiro Kataoka, Masahiro Takahashi
-
Patent number: 4649052Abstract: A method for the production of non-odorous garlic paste is disclosed. This method comprises (i) subjecting garlic bulbs as wrapped in the skin to a heating treatment, adding water to the garlic bulbs, coarsely crushing the garlic bulbs, and separating the skin and the unwanted part of garlic bulbs from the resultant crushed mass of garlic and leaving behind a garlic clove-containing liquid, (ii) heating the clove-containing liquid together with vitamin B.sub.1, rice bran, or yeast added thereto, (iii) heating the resultant blend in the presence of a cellulase or in the absence of the cellulase thereby obtaining a mixture, and (iv) heating either the liquid part of the mixture resulting from the removal of solids therefrom or the mixture in its unmodified form together with soybean flour, soybean milk, or soybean milk flour.The cellulase used in this method is produced by a microorganism belonging to genus Trichoderma or the genus Aspergillus.Type: GrantFiled: June 10, 1985Date of Patent: March 10, 1987Assignee: Meiji Seika Kaisha, Ltd.Inventors: Naoki Sumi, Hiroshi Yamashita, Yasuo Sekizuka
-
Patent number: 4578274Abstract: A process for preparing granular food products which essentially comprises the steps of admixing solid fat having a melting point from 30 to 130.degree. C. and at least one food material powder to provide a mixture, heating the mixture to prepare an intermediate paste product, flaking the paste product, adding additives to the paste product, heating the resulting product under agitation to prepare a granular food product and cooling the granular product to obtain a final granular food product.Type: GrantFiled: April 4, 1984Date of Patent: March 25, 1986Assignee: House Food Industrial Co., Ltd.Inventors: Ko Sugisawa, Masaru Shibuki, Imayoshi Imada, Jun Katada, Yozo Yamamoto, Setsuo Nakajima, Toshio Kishi, Shozo Sugano
-
Patent number: 4572836Abstract: An edible sterilized herb composition is provided which is in the form of a puree or paste and is stabilized to retain fresh flavor and color even after prolonged periods of storage and includes one or more herbs, less than about 7.5% by weight salt to stabilize the composition, edible acid to control pH, preferably ascorbic acid tominimize color oxidation, and an edible oil as a lubricant. A method for preparing the above-described shelf-stable herb composition is also provided.Type: GrantFiled: November 28, 1984Date of Patent: February 25, 1986Assignee: Gourmeta, Inc.Inventor: Abraham I. Bakal
-
Patent number: 4547375Abstract: Methods for minimizing flavor loss and controlling the consistency of a tomato product containing one or more members of the Allium botanical genus when processed primarily at temperatures below those commonly used in commercial practice are disclosed. Product consistency can be regulated through the use of processing techniques which either promote or prevent gel formation in the product.Type: GrantFiled: April 20, 1983Date of Patent: October 15, 1985Assignee: The Procter & Gamble Co.Inventors: Robert E. Mersfelder, Albert M. Ehrman
-
Patent number: 4534983Abstract: Process for flavoring dry vegetable material, especially pieces of leaf and stem like tea, herbs, spices and vegetables by mixing the dry vegetable material with one or more micro-encapsulated flavors as well as with an aqueous adhesive solution containing such quantity of water that said quantity may at least be adsorbed for the most part by the vegetable material, continuing the mixing operation till a dry or almost dry product is obtained and then, if necessary, subjecting the obtained product to a drying operation respectively reduction operation.Type: GrantFiled: June 24, 1983Date of Patent: August 13, 1985Assignee: Naarden International N.V.Inventors: Casper H. Koene, Cornelis Vos, Jan Brasser
-
Patent number: 4496598Abstract: A process for producing an improved mustard seed flour is disclosed wherein mustard seeds are de-oiled, subjected to heating under conditions to deactivate myrosinase enzyme in the seeds to reduce pungency, followed by grinding to form a flour of reduced pungency, good flavor, enhanced protein content and enhanced preservability.Type: GrantFiled: October 7, 1982Date of Patent: January 29, 1985Assignees: Shiro Sakai, Sumiko SakaiInventors: Shiro Sakai, Etsuo Ebisawa
-
Patent number: 4490398Abstract: This invention is directed to a process for the production of extracts from spices in two stages by extraction with a non-toxic gas as solvent, the improvement which comprises in a first stage extracting from the spices essential oils functioning as aroma components by contacting the spices with liquid solvent, at a pressure in the supercritical range and a temperature in the subcritical range, separating the solvent from the spice, evaporating the solvent and separating essential oils, and in a second stage extracting from the spices the portions acting as flavor carriers by contacting the spices from the first stage with gaseous solvent, at a pressure and a temperature both in the supercritical range, separating the gaseous solvent from the spice, reducing the pressure and temperature, and separating the flavor carriers from the gaseous solvent.Type: GrantFiled: January 6, 1982Date of Patent: December 25, 1984Assignee: Henkel Kommanditgesellschaft auf AktienInventors: Norbert Behr, Henk van der Mei, Wolfgang Sirtl, Harald Schnegelberger, Othmar von Ettingshausen
-
Patent number: 4423030Abstract: A dental cream is disclosed having a two-tone flavor comprising essential oil and water-insoluble oleoresin extract of dried fruit, which oleoresin has higher sensation effect than said essential oil and is soluble in the said essential oil, the said flavor composition comprising about 0.01-5% by weight of the said aqueous oral composition, the said oleoresin comprising about 0.001-0.1% by weight of the said aqueous oral composition and the weight ratio of the said essential oil to the said oleoresin being at least about 10:1.Type: GrantFiled: May 6, 1982Date of Patent: December 27, 1983Assignee: Colgate-Palmolive CompanyInventors: Harry Hayes, Munir A. Ahmed
-
Patent number: 4419371Abstract: The present invention constitutes an improved, packaged, non-frozen topping capable of storage at ambient temperature, and immediate use after storage, comprising broadly a plurality of edible deep-fat fried, batter-coated fibrous vegetable pieces and blended therewith an effective amount of edible, crisp, cellular, farinaceous pieces sufficient for rendering the topping resistant to clumping, said topping being readily pourable from the container therefor.Type: GrantFiled: March 12, 1982Date of Patent: December 6, 1983Assignee: SCM CorporationInventor: Darrel R. Suderman
-
Patent number: 4414237Abstract: The objects of the invention are the provision of an improved food product of the type having a smooth, continuous aqueous phase with discrete pulp-simulating particles dispersed therein and to an improved process for preparing products of this type which could withstand the processing conditions of heat and shear.According to the present invention, products of this type are improved by employing as the pulp-simulating particles from about 1 to 10%, based upon the weight of the products, of bread crumbs consisting essentially of wheat flour, yeast and salt, the bread crumbs having a porous, striated and elongated shape and structure and a particle size wherein they are retained on a USS 60 mesh screen after passing a USS 16 mesh screen. These bread crumbs readily absorb moisture from the aqueous phase to provide soft yet coherent pulp-like particles which enhance the appeal of food products, such as barbeque sauces and simulated fruit sauces.Type: GrantFiled: September 20, 1982Date of Patent: November 8, 1983Assignee: General Foods CorporationInventors: David N. Evans, Gary W. Jarvis, Wayne L. Steensen, Manoj Kumar O. Shah
-
Patent number: 4267166Abstract: A foul breath preventive agent comprising cyclodextrin as an active component.Type: GrantFiled: March 5, 1980Date of Patent: May 12, 1981Assignee: Asama Chemical Co., Ltd.Inventor: Mizuo Yajima
-
Patent number: 4252835Abstract: The present invention is directed to an acidic, aqueous dispersion containing at least one thickener. The dispersion may be used either directly as or as a base for a viscous additive to pastry, storage-stable and nonsegregating food mixtures. It contains at least one edible acid and has a pH from about 2.5 to 6.7. At least one of the thickeners contained in the dispersion consists of amorphous and/or microcrystalline glutamic acid in a concentration of about 6 to 60% by weight, based on the total weight of the dispersion. Methods of preparing and using the dispersion are also disclosed.Type: GrantFiled: July 9, 1979Date of Patent: February 24, 1981Assignee: CPC International Inc.Inventors: Karl Maerker, Klaus Bezner, Florian Biller, Hans Bohrmann
-
Patent number: 4232047Abstract: A food supplement concentrate of an ingestible agent such as a seasoning, flavoring, oleoresin, essential oil, vitamin, mineral, and mixtures thereof encapsulated, enveloped or otherwise encased as a dispersed microphase within but recoverable from a matrix of encapsulating medium such as a starch, protein, flour, modified starch, gum, and mixtures thereof. The concentrate is prepared by mixing the edible agent and the encapsulating medium with a limited quantity of water adequate to permit conversion of the mixture, under applied extrusion pressure and controlled heat, to provide a dense, essentially unexpanded glassy extrudate with said ingestible agent dispersed therethrough in microform.Type: GrantFiled: May 30, 1978Date of Patent: November 4, 1980Assignee: Griffith Laboratories U.S.A., Inc.Inventors: Louis Sair, Ralph A. Sair
-
Patent number: 4210678Abstract: Herbs or spices are sterilized for commercial sale purposes by extruding the products through a small orifice in a die, preferably while maintaining the products at a temperature above approximately 220.degree. F. Before extrusion the herbs or spices are moistened, and then are tempered or allowed to remain in the presence of the moisture until the moisture level thereof has equilbrated to a range of about 16-20% by weight. When the moistened and tempered products are extruded, they expand slightly upon emerging from the die orifice, and are severed into pieces by a rotating knife. The severed pieces may then be ground into any desired particle size.Type: GrantFiled: August 24, 1978Date of Patent: July 1, 1980Assignee: The R. T. French Co.Inventors: Michael J. Bayusik, Peter H. Chen
-
Patent number: 4202912Abstract: A process is provided for preserving fresh vegetables such as cabbages and/or radishes used in making a Korean pickled food called kimchee. After being washed in water and cut-up into sizeable pieces, the vegetables are soaked in salt water, dried to remove any excess moisture, and then vacuum packaged. This enables the vegetables to be maintained without spoiling for a period of two weeks or so without refrigeration. Associated with each vacuum package of vegetables is a package of a mixture of condiments as needed for seasoning the vegetables to obtain the desired pickled kimchee taste upon fermentation.Type: GrantFiled: October 30, 1978Date of Patent: May 13, 1980Inventor: Sunyong P. Kim
-
Patent number: 4198432Abstract: Process for the preparation of spice extracts by extraction of the natural spice with a supercritical gas such as carbon dioxide in which the aroma contents are first extracted with a dry gas, the flavor contents are then extracted with a moist gas and the extracted materials recovered and mixed.Type: GrantFiled: July 28, 1978Date of Patent: April 15, 1980Assignee: Studiengesellschaft Kohle mbHInventors: Otto Vitzthum, Peter Hubert
-
Patent number: 4143162Abstract: An encapsulated foodstuff is prepared in a water-soluble and digestable capsule, which not only possesses seasoning properties, but also is nutritious. The capsule contains (a) a powdered water-extract of Chlorella algae, (b) garlic oil, powdered extract of garlic, powdered water-extracts of ginseng and/or American aloe, and (c) one or more vegetable oils.Type: GrantFiled: September 14, 1976Date of Patent: March 6, 1979Inventor: Yoshiho Tanaka
-
Patent number: 4087560Abstract: A ketchup substitute prepared by mixing a starch slurry with a cooked seasoned carrot batch, and subsequently heating, pulping and deaerating the mixture.Type: GrantFiled: December 7, 1976Date of Patent: May 2, 1978Assignee: H. J. Heinz CompanyInventors: Alden K. Yao, James L. Segmiller
-
Patent number: H847Abstract: Methods of using fructose as a sweetener, particularly crystalline fructose, are disclosed. Also disclosed are methods of using dry foodstuff mixes containing fructose in a crystalline form to prepare foods for consumption while hot or cold. Further, the use of fructose and acidulants to obtain a foodstuff of desired sweetness is also disclosed. The consistent sweetness of fructose over temperature, regardless of the distribution of anomeric forms thereof, and the varying effect different acidulants have on the sweetness of fructose are also disclosed.Type: GrantFiled: September 22, 1988Date of Patent: November 6, 1990Assignee: A. E. Staley Manufacturing CompanyInventors: Dorothy C. White, John S. White