Simulated Fruit Or Vegetable Patents (Class 426/803)
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Patent number: 5942266Abstract: The invention provides edible pearly capsules containing a large amount of an oleaginous substance as the core substance. The above capsules can be provided by the method which comprises contacting liquid drops (a) of a composition comprising an aqueous solution of a water-soluble macromolecular substance at least a portion of which is marmelo mucilage (a.sub.1), an oleaginous substance (a.sub.2), e.g. animal or vegetable oil, a water-soluble polyvalent metal salt (a.sub.3), e.g. calcium chloride, and sodium chloride (a.sub.4) with an aqueous solution of a water-soluble salt of alginic acid (b) to thereby form a water-insoluble film of alginic acid salt on the outer surface of said liquid drops (a).Type: GrantFiled: May 22, 1998Date of Patent: August 24, 1999Assignee: Sansho Kaken Kabushiki KaishaInventors: Kenichiro Okamura, Shunpei Ito
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Patent number: 5858485Abstract: A structure and process for producing artificial fruits and vegetables (10). The structure consists of an inner assembly (12) that includes an upward extending stem (30) attached to a weighted core (14). The inner assembly is contained within a semi-rigid enclosure (48) that is subsequently covered with a resilient material (62) that is colored and textured to simulate a particular species of a fruit or vegetable. The process utilizes a mold (66) having a spherical cavity (96) into which is centrally placed the weighted core (14) with the stem (30) projecting through the mold's upward end (86). The mold (66) also has a fill port (92) into which is inserted a specified quantity of polystyrene beads. The beads expand when the mold is heated, to fill the cavity (96) and form the semi-rigid enclosure (48). The enclosure (48) is then covered with the resilient material (62) and the enclosure with the resilient material is placed in a hot-pressure mold that adds a texture.Type: GrantFiled: December 11, 1995Date of Patent: January 12, 1999Inventors: John Y. Chou, Jack Y. Wang
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Patent number: 5698254Abstract: The invention concerns coconut cream alternatives, being water continuous fat emulsions, comprising: 0.1-30wt. % vegetable fat, 0.1-5 wt. % protein compound, 0-2 wt. % emulsifier, 0-10 wt % sweetener, 0.01-5 wt. % thickener, 0.01-2 wt. % flavor, 0-1,500 ppm. multivalent cation, upon heating above 70.degree. C. flocculation of at least the protein compound occurs.Type: GrantFiled: November 22, 1995Date of Patent: December 16, 1997Assignee: Unilever Patent Holdings B.V.Inventors: Iain James Campbell, Evelyn Mary Moriarty, Yenni Sibuea
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Patent number: 5270064Abstract: An encapsulated food product for any type of animal has a readily removable non-food capsule surrounding an edible core. An interface between the capsule and core facilitates separation of the capsule and edible core. The capsule is fabricated to facilitate separation from the interface and core as two or more pieces. The invention encompasses simulated seeds and simulated nuts for the animal food industry and snacks for primates including humans.Type: GrantFiled: April 12, 1991Date of Patent: December 14, 1993Assignee: Avian AllureInventor: Fred T. Shultz
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Patent number: 5084296Abstract: The present invention is concerned with a simulated fruit piece suitable for combination with a dry food product having a moisture typically of from 2-3% and wherein the fruit piece maintains its softness and the food product maintains its crispness after various storage conditions, said fruit consisting of fruit solids, a fruit concentrate, a thickening agent, edible food grade acid, sweeteners, coloring, and glycerol. The glycerol/sweetener combination functions as a humectant system which produces a fruit product with an Aw of between about 0.2 to 0.50. A process for preparing said fruit piece is also disclosed wherein a solid phase comprising a fruit solids is combined with a hot liquid phase and the mixture extruded into fruit ropes or strands and cut into the desired shape or form.Type: GrantFiled: January 30, 1990Date of Patent: January 28, 1992Assignee: Kraft General Foods, Inc.Inventors: Joaquin C. Lugay, Julia L. Newkirk, Keisuke Morimoto, Pradip K. Roy
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Patent number: 4994285Abstract: An edible body composed of a cellulose having a crystal form of cellulose II, which is regenerated from an aqueous solution of an alkali metal hydroxide, and at least one guest component selected from polypeptides and edible polysaccharides. The cellulose II or a homogeneous mixture of the cellulose II and polysaccharide is present in the form of a sea component or a continuous phase in an amount of at least 10% based on the edible body.Type: GrantFiled: August 8, 1988Date of Patent: February 19, 1991Assignee: Asahi Kasei Kogyo Kabushiki KaishaInventors: Jinpei Hisano, Akihiro Goto, Kunihiko Okajima
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Patent number: 4814274Abstract: Encapsulated bodies are produced by bringing a fluid, which is to form the cores of the encapsulated bodies, and a solution, which has ability to form gel skins upon contact with the fluid, into contact and including a gelling reaction therebetween. A desired liquid, which is suitable for the utilization of the encapsulated bodies, is introduced successively into the reaction mixture in which the encapsulated bodies formed by the gelling reaction are dispersed. The liquid portion of the reaction mixture is hence substituted with the desired liquid and the resultant encapsulated bodies are therefore recovered in a form dispersed in the desired liquid. An apparatus suitable for use in the practice of the encapsulation is also disclosed.Type: GrantFiled: February 2, 1987Date of Patent: March 21, 1989Assignee: Snow Brand Milk Products Co., Ltd.Inventors: Toshiaki Shioya, Yasuhiko Shiinoki
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Patent number: 4564525Abstract: Confections produced from flavor powders obtained from powdered roasted syrup of dahlia tubers. These dahlia flavored powders can be used to replace cocoa powder. When milled with a confectioner fat, the dahlia flavored powders produce a confection similar to chocolate. The powders can also be blended with protein, milk solids, fiber, carbohydrates such as starches, bland flours and sugars to produce flavor mixes which may be used as a direct replacement for cocoa powder and which can be ground with cocoa butter or a confection fat to produce chocolate-like confections. Foods incorporating these confections such as beverages, baked goods, desserts, icings, coatings, candies, syrups or ice cream are similar to analogous products made with natural cocoa or chocolate.Type: GrantFiled: March 30, 1984Date of Patent: January 14, 1986Inventors: Cheryl R. Mitchell, Pat R. Mitchell, William A. Mitchell
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Patent number: 4507327Abstract: A process for preparing encapsulated foods and drinks filled with a desired edible liquid is described below by conducting the following steps in order:(a) The step of preparing a core liquid by adding calcium salt to sugar liquid and if necessary, adding other additives;(b) The step of forming membranes of mainly calcium alginate on the surface of the core liquid by dropping the core liquid into alginic acid salt liquid and surrounding the core liquid with these membranes to form capsules;(c) The step of exchanging the core liquid inside the capsules with water by soaking the capsules in the water;(d) The step of exchanging the core liquid in the capsules with the desired digestible liquid by immersing the capsules in the digestible liquid.Type: GrantFiled: May 23, 1983Date of Patent: March 26, 1985Assignee: Q.P. CorporationInventor: Tsunesuke Ueda
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Patent number: 4362748Abstract: Methods for forming simulated, shaped, edible products suitable for human and/or animal consumption, or as a bait for marine creatures; and simulated, edible products produced thereby.Type: GrantFiled: October 3, 1980Date of Patent: December 7, 1982Assignees: Loyal Wells, Cox Family Laboratories, Inc.Inventor: James P. Cox
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Patent number: 4348418Abstract: Simulated food products in the form of discrete shape-retaining pieces having a calcium alginate gel matrix, and in particular simulated meat petfoods, are made from a mixture produced by mixing (a) an aqueous slurry comprising a comminuted food material and having a water-soluble alginate salt dissolved therein, with (b) a slurry, usually aqueous, of a calcium salt sparingly soluble in water having a monohydric or polyhydric alcohol or a sugar comprised therein as a retardant; and thereafter allowing the mixture to gel.The alcohol may be isopropyl alcohol, glycerol, propylene glycol or butylene glycol. Corn syrup, sucrose or a mixture of sugars may be used as the sugar.Type: GrantFiled: July 24, 1980Date of Patent: September 7, 1982Assignee: Quaker Oats LimitedInventors: John R. Smith, Gerhard O. J. Fischer
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Patent number: 4297376Abstract: An edible three dimensional food product and composition. The composition contains about five percent by weight of an uncooked, unhulled sesame seed, a minor amount of an oil rejection material, and a matrix of ground corn dough. Also disclosed is an apparatus for molding the composition into a relatively thick shaped item.Type: GrantFiled: March 17, 1980Date of Patent: October 27, 1981Inventors: Richard L. Nelson, Walter P. Nelson
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Patent number: 4217369Abstract: Nut-like food compositions comprising a dispersion of oil droplets in a continuous phase of film-former are provided with substantially improved moisture resistance characteristics by employing an irreversibly heat-coagulable film-former, limiting the quantity of permanent plasticizer present in the formulation to a quantity no greater than the amount of heat-coagulable film-former, and exposing the dispersion to conditions sufficient to heat-coagulate the film-former and render it substantially less water soluble. The simulated nutmeats of this invention are particularly suited for use in moist food products.Type: GrantFiled: August 9, 1976Date of Patent: August 12, 1980Assignee: The Pillsbury CompanyInventor: Jack R. Durst
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Patent number: 4168325Abstract: The invention provides a process for producing pimiento paste for use in stuffing olives. The process involves sorting and chopping pimiento, preserving it in brine, washing the preserved pimiento to desalt it, mixing the desalted pimiento with sodium alginate, guar gum, potassium sorbate, and water, and homogenizing the resulting mass until a gelatinous mixture is obtained from which any entrapped air is thereafter removed. The resulting uniform, semi-liquid paste is spread on a conveyor belt where it gradually thickens, then is submerged in a calcium chloride bath to precipitate the alginic acid, after which the paste becomes hardened, separates from the conveyor belt, and is removed.Type: GrantFiled: April 8, 1977Date of Patent: September 18, 1979Assignee: Medina Garvey Aceitunas, S.A.Inventors: Jose M. Gonzalez, Cristino L. Cortes
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Patent number: 4163805Abstract: A reconstituted food product is prepared from a natural food item by mixing such food item in finely-divided form with water and an aqueous algin dry mix containing a carbohydrate, forming the resulting dispersion into a predetermined shape, and contacting said shape with a gelling solution containing calcium ion for a time period sufficient to harden the algin containing dispersion. The invention has particular applicability in the preparation of a pimiento containing product for use in stuffed olives.Type: GrantFiled: December 23, 1976Date of Patent: August 7, 1979Assignee: SCM CorporationInventor: Richard A. Mueller
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Patent number: 4156028Abstract: A process for producing proteinic filaments of high nutritive value, which comprises preparing an alkaline solution containing a mixture of proteins consisting essentially of (1) proteins of vegetable origin and (2) proteins of whey and containing up to 50% by weight of proteins of whey, and passing the solution through spinnerets into an acid coagulation bath to form proteinic filaments therein.Type: GrantFiled: March 3, 1977Date of Patent: May 22, 1979Assignee: Societe d'Assistance Technique pour Produits Nestle S.A.Inventors: Jaime Hidalgo, Olivier DE Rham, Paul Van de Rovaart
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Patent number: 4119739Abstract: In a process for preparing simulated berries by co-extruding alginate or low-methoxy pectate round fruit pulp, puree or a fruit-flavored solution to give drops coated with the alginate or low-methoxy pectate, damage and inconvenient splashing as drops enter a setting bath of a solution of edible calcium salt is reduced by foaming the surface of the bath. Foaming can be achieved in a preferred form of the invention by bubbling air under the surface of the bath to ensure constant breaking of the surface of the bath.Type: GrantFiled: March 21, 1977Date of Patent: October 10, 1978Assignee: Thomas J. Lipton, Inc.Inventors: Bryan Edwin Barwick, Michael Edwin Sneath
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Patent number: 4117172Abstract: A fruit product having a texture which on eating is sensed as non-uniform like that of soft centered fruits such as gooseberries and cherries is prepared by a process in which fruit pulp or puree admixed with an alginate or pectate sol is brought into contact with a dissolved calcium ion so that part of the sol is gelled and the fruit pulp or puree is distributed between a fluid or plastic core of alginate or pectate sol and a firm exterior of calcium alginate or pectate gel and the product is heated to prevent the core from becoming a firm gel.Type: GrantFiled: May 7, 1976Date of Patent: September 26, 1978Assignee: Lever Brothers CompanyInventors: Noel James Bradshaw, David Savage, Michael Edwin Sneath
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Patent number: 4006256Abstract: Pitted olives are stuffed with a reconstituted pimento prepared by shaping an aqueous dispersion of macerated pimento having dissolved therein alginic acid or a salt thereof. The shaped dispersion is contacted with a solution of a divalent cation and a non-reversible gel is formed, which gel is cut and stuffed into pitted olives with a conventional olive-stuffing machine.Type: GrantFiled: July 11, 1975Date of Patent: February 1, 1977Assignee: Beatrice Foods Co.Inventor: George C. Kyros
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Patent number: 3970701Abstract: Novel lower 2-alkylidene-2-alkenals having the formula: ##SPC1##Wherein one of R.sub.1 and R.sub.2 is hydrogen and the other is methyl, and one of R.sub.3 and R.sub.4 is hydrogen and the other is an alkyl group having two or four carbon atoms, such alkenals being useful in altering organoleptic properties of consumable materials.Type: GrantFiled: July 30, 1973Date of Patent: July 20, 1976Assignee: International Flavors & Fragrances Inc.Inventors: Anne Sanderson, William L. Schreiber, Michel VAN Praac, Alan O. Pittet, William J. Evers
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Patent number: D500906Type: GrantFiled: January 15, 2004Date of Patent: January 18, 2005Assignee: Tilia International, Inc.Inventors: Charles Wade Albritton, Steven D. Small, Jesse Frost Patterson
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Patent number: D499526Type: GrantFiled: January 15, 2004Date of Patent: December 14, 2004Assignee: Tilia International, Inc.Inventors: Charles Wade Albritton, Steven D. Small, Jesse Frost Patterson
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Patent number: D499527Type: GrantFiled: January 15, 2004Date of Patent: December 14, 2004Assignee: Tilia International, Inc.Inventors: Charles Wade Albritton, Steven D. Small, Jesse Frost Patterson
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Patent number: D383885Type: GrantFiled: April 8, 1996Date of Patent: September 23, 1997Inventor: Ronnie Franklin