Isolated Whole Seed, Bean Or Nut, Or Material Derived Therefrom Patents (Class 426/93)
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Patent number: 8293296Abstract: By the method of producing popcorn confectionery a first sugar/glucose substance is produced. This substance is boiled at 170 -2100C for approx. 3-10 hours until the substance is dark brown/black and viscous, whereafter it is cooled down. Hereafter a second sugar/glucose substance is produced, which is boiled at 100-1300C for approx. 1-10 hours. The first substance and the second substance are mixed at a weight ratio of 1:2-1:6, whereafter the resulting mixture is boiled and popcorn is added. This mixture can be formed in formed pieces in a machine 1 including a cylindrical, horizontal buffer tank 3, which is surrounded by a chamber 11 filled with oil, and a cylindrical, horizontal main tank 2 surrounded by a chamber 23 filled with oil.Type: GrantFiled: July 13, 2007Date of Patent: October 23, 2012Assignee: Double Pop License APSInventors: Kim Jacobsen, Karsten Jørgensen
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Publication number: 20120258206Abstract: The present invention is directed to monolayer, bilayer, and multilayer films made from fruit, vegetable or a combination thereof, which films have the thinness, strength, flexibility, and crispness to serve as alternates or substitutes for seaweed-based films such as nori, while providing the nutrition and flavor of fruits and vegetables. The films are useful for wrapping around a multiplicity of foods, and can be used to provide wrapped foods, including for example fruit and vegetable wrapped sushi and onigiri.Type: ApplicationFiled: October 28, 2011Publication date: October 11, 2012Applicants: The United States of America as represented by the Secretary of the Department of AgricultureInventors: Tara H. Mc Hugh, Matthew D. de Bord, Carl W. Olsen
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Publication number: 20120225165Abstract: The invention provides novel products and methods. The composition of the invention is a coated food product generally comprising: a product base, a slurry coating and a dry set coating. Specifically, there is disclosed a food product with a cookie and cream coating and a method of coating a food product with a cookie and cream coating.Type: ApplicationFiled: March 29, 2012Publication date: September 6, 2012Inventors: Thomas J. Nack, Tanya Schmidt
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Publication number: 20120219668Abstract: A food product having at least one moulded body. The moulded body has a food mass and an array of baked items or a substantially centrally located baked item. At least one member of the array of baked items or the centrally located baked item form a consumable unit together with at least a portion of the moulded body. Further, at least one portion of at least one baked item is not covered with the first food mass and is visible from at least one side of the moulded body.Type: ApplicationFiled: January 6, 2012Publication date: August 30, 2012Inventors: Aurelie Laberdure-Nedder, Jean-Philippe Rapp, Philippe Houssemand
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Patent number: 8252311Abstract: Black beans B are coated with a mineral layer 1 containing calcium powder and dolomite powder, a dough layer 2 formed by roasting a dough mixture containing flour, and an outside layer 3 formed by solidifying a seasoning mixture containing, for example, soymilk powder and powdered tea with hardened fat or oil. In 30 parts by weight of black beans, from 2 to 5, both inclusive, parts by weight of the calcium powder, from 30 to 45, both inclusive, parts by weight of the dolomite powder, and from 5 to 15, both inclusive, parts by weight of the soymilk powder, are contained.Type: GrantFiled: April 27, 2009Date of Patent: August 28, 2012Assignee: Ishikawa Co., Ltd.Inventors: Junji Ohtani, Ikuko Ishikawa
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Publication number: 20120213892Abstract: An ingredient delivery system for popcorn kernels is described. The ingredient delivery system can include multiple layers. The synergy formed from the multiple layers of the ingredient delivery system results in a popped popcorn with minimal flaking and blow-off Thus, a greater ingredient impact is imparted to the consumer. Also, the layer combination minimizes any hindrance of the natural popping action of the kernels. Thus, consumers have a greater pop volume for consumption.Type: ApplicationFiled: February 23, 2011Publication date: August 23, 2012Applicant: CONAGRA FOODS RDM, INC.Inventors: Michael Laurence Jensen, James Wesley Belleson, Tyler S. Wright
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Publication number: 20120201934Abstract: Food articles comprising topically seasoned taco shells, and methods and apparatuses for producing topically seasoned taco shells.Type: ApplicationFiled: February 9, 2011Publication date: August 9, 2012Inventors: David Hadi Youssefi, Lawrence Martin Cuculic
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Publication number: 20120183651Abstract: A heat resistant chocolate containing ethylcellulose. The ethylcellulose is introduced into the chocolate as a solution in oil or in a non-aqueous solvent, suitably in an amount of from about 1% to about 3% ethylcellulose by weight. Ethylcellulose oleogels may also be used to replace a portion of the oils and fats normally present in chocolate and/or to formulate fillings for filled chocolates exhibiting reduced oil migration. Also provided are methods of making chocolate compositions according to the invention.Type: ApplicationFiled: June 11, 2010Publication date: July 19, 2012Inventor: Alejandro Gregorio Marangoni
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Publication number: 20120100261Abstract: The present embodiments generally relate to beverages with enhanced flavors and aromas and method of making same. Some embodiments of the present disclosure are directed to soluble coffee and methods of making soluble coffee with improvements in such qualities as taste and aroma.Type: ApplicationFiled: December 29, 2011Publication date: April 26, 2012Applicant: STARBUCKS CORPORATION D/B/A STARBUCKS COFFEE COMPANYInventors: Urano A. Robinson, J. Marcio da Cruz
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Publication number: 20120082761Abstract: This invention provides edible compositions comprising pharmaceutically or nutraceutically active agents in particulate form homogeneously dispersed in a fat matrix, such as chocolate or chocolate compound coating.Type: ApplicationFiled: December 13, 2011Publication date: April 5, 2012Applicant: Delavau LLCInventor: Kevin W. Lang
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Patent number: 8137665Abstract: Non-leguminous crops, e.g. wheat, maize and rice, do not form nodules and are dependant for their nutrition on fixed nitrogen from the soil, or from chemical/nitrogenous fertilizers. The present invention provides non-leguminous plants and leguminous plants, including legumes that fail to nodulate with Rhizobia, with bacteria that enable them to fix nitrogen endophytically. Therefore, the plants contain nitrogen fixing bacteria the bacteria being located intracellularly in living plant cells.Type: GrantFiled: November 21, 2008Date of Patent: March 20, 2012Assignee: The University of NottinghamInventor: Edward Charles Daniel Cocking
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Publication number: 20120058227Abstract: A dog chew treat is fashioned from a composition comprising sugar, fiber, and flour. Preferably, the sugar is dextrose, and the flour is pre-gelatinized wheat flour. The composition may be molded into the shape of a bone, or other treat. A palatant coating may be applied to the molded product. Colors may be added for different aesthetics such as a marbling pattern. Functional ingredients may be used to provide health benefits.Type: ApplicationFiled: January 7, 2011Publication date: March 8, 2012Applicant: Del Monte CorporationInventors: William Keehn, Richard Rothamel, Aretha Ashby, Davor Juravic, Franjo Baltorinic, Yomayra Diaz, Steven Bautista, Donald Barnvos, Tracy Wojnarowski, Eric Lew
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Publication number: 20120058228Abstract: A chocolate composition and a process for the manufacture of a chocolate composition. The chocolate composition comprises cocoa butter substitute/cocoa butter equivalent in combination with whey. In particular, the composition comprises 40-70 wt % sweetener, 25-30 wt % cocoa butter substitute (CBS) and/or cocoa butter equivalent (CBE), 4-10 wt % non-fat cocoa solids, milk solids and from 0-2 wt % cocoa butter, wherein at least 80 wt % of the milk solids are constituted by whey.Type: ApplicationFiled: April 19, 2010Publication date: March 8, 2012Applicant: CADBURY UK LIMITEDInventors: Andrew Wales, Anthony James Brown, Christopher Chilton, Philip John Winder, Shantanu Samant, K. Sriram
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Patent number: 8119182Abstract: The present invention provides a method for producing a chocolate drink having a smooth texture in the mouth without graininess, a refreshing aftertaste and also an excellent and rich flavor. More specifically, the present invention provides a method for producing a chocolate drink, which comprises the step of extracting cacao nibs with water and the step of removing insoluble solids from the extract, wherein the liquid temperature in both steps is set at a temperature higher than the melting point of cacao fat/oil. Thus, the present invention enables the provision of cacao fat/oil-rich chocolate drinks, in which the formation of precipitates is inhibited and no solidification of cacao fat/oil occurs during storage. The chocolate drinks have a smooth texture in the mouth without graininess, a refreshing aftertaste, and also an excellent flavor.Type: GrantFiled: June 17, 2003Date of Patent: February 21, 2012Assignee: Suntory Holdings LimitedInventors: Yoshiko Hino, Yoshiaki Yokoo, Kenzo Takahashi
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Publication number: 20120015079Abstract: The present invention provides a rice food product stuffed with a filling ingredient, which is prevented from leaking out of a rice portion even if it is a fluid filling ingredient. A stuffed rice ball (1) according to the present invention includes a filling ingredient (2), a half-mashed rice portion (3) which encloses the filling ingredient (2), and a non-mashed rice portion (4) which encloses the half-mashed rice portion. The filling ingredient (2) may be primarily enclosed with a first half-mashed rice portion (3), which is further enclosed with a second half-mashed rice portion (3). The second half-mashed rice portion is further enclosed with a non-mashed rice portion (4). As a result, a rice ball can be provided, which is properly stuffed with a fluid filling ingredient, and has an excellent rice texture.Type: ApplicationFiled: January 22, 2010Publication date: January 19, 2012Inventors: Kazuhiro Watanabe, Shozo Kudo
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Publication number: 20120003359Abstract: A fat-based confectionery material with a continuous fat phase characterised in that the material is dispersed with bubbles containing a liquid filling and methods for the production thereof.Type: ApplicationFiled: September 4, 2009Publication date: January 5, 2012Applicant: NESTEC S.A.Inventors: John Howard Walker, Patrick Couzens
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Publication number: 20120003360Abstract: Disclosed are improved sugar coatings for topically pre-sweetened food products that are sugar reduced whether in the form of a syrup or in the form of a dried coating. The syrup form is useful as an intermediate product in the preparation of pre-sweetened food products. In dry form, the present formulations can be a component part of a composite food product especially in the form of a topical coating or filling. The present invention is particularly suited for the preparation of R-T-E pre-sweetened cereals. The coating formulations comprise less than 70% sucrose, corn syrup and 1-20% non-hydrated integrated starch and preferably about 5-10% insoluble mineral salts each of particle size of about 50 microns.Type: ApplicationFiled: June 30, 2011Publication date: January 5, 2012Inventors: Christopher J. Barrett, Patrick C. Dreese, Daniel R. Green, Victor T. Huang, Christine Nowakowski, Fern A. Panda, Scott Whitman
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Publication number: 20110305759Abstract: A white colouring composition comprising calcium carbonate as a white pigment. It may be used in the manufacture of food and pharmaceutical products.Type: ApplicationFiled: December 28, 2009Publication date: December 15, 2011Inventor: Klaus Koehler
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Patent number: 8071144Abstract: A method for manufacturing a chew toy for pets has steps of: producing a base layer and an outer layer; shaping the base layer; (c) applying the outer layer to the base layer to manufacture a semifinished material and drying the semifinished material to obtain a chew toy, wherein the base layer has poprice, sweet rice flour and water and the outer layer has soybean, animal parts and glycerol. The chew toy has poprice, sweet rice flour, soybean, animal parts and glycerol, therefore has a nutritional value, is easily digested and has health benefits for the pet, including strengthening their teeth and exercising their palate and jaw.Type: GrantFiled: September 11, 2008Date of Patent: December 6, 2011Inventor: Chia-Lung Shu
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Publication number: 20110280995Abstract: The black pepper substitute is a black pepper seasoning free from the peppercorn shell found in typical black pepper. The black pepper substitute includes a starch substrate coated with black pepper oleoresin. The coated starch substrate is dried, coated with carrot fiber, and ground or crushed. In order to make the black pepper substitute, a starch product is boiled. to produce a porous starch substrate. The starch product may be wheat-based, or may be brown rice. The substrate forms a digestible vehicle or carrier for antioxidants, such as piperine, contained in the black pepper oleoresin. The substitute provides consistent levels of antioxidants per serving without requiring fumigation to remove contaminants, and provides the natural aroma and flavor of black pepper.Type: ApplicationFiled: July 26, 2011Publication date: November 17, 2011Inventor: DENNIS J. DOUGHERTY
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Patent number: 8057837Abstract: Disclosed are microwave popcorn articles including a thickened liquid (at room temperature) oil and their methods of preparation. The microwave popcorn articles comprise any conventional microwave popcorn bag or container, and a food charge disposed therein comprising kernel popcorn and/or puffable pellets; 1% to 45% liquid (at room temperature) oil; and, 0% to 4% salt. The oil ingredient has a melting point of ?25° C. The oil ingredient includes an oil thickening ingredient especially a starch based oil thickening ingredient such as a cyclodextrin in amounts sufficient to dimensionally stabilize the oil. By avoiding hydrogenation to solidify the oil into a solid fat at room temperatures, finished popcorn products can be provided that are desirably low in trans fatty acid content. The methods of preparation include preparing a heated oil thickened with cyclodextrin complexed with the oil and adding the thickened oil to the microwave container.Type: GrantFiled: October 7, 2005Date of Patent: November 15, 2011Assignee: General Mills, Inc.Inventors: David W. Plank, Jessica Raby Luger, Kory M. Kolvig
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Publication number: 20110262598Abstract: An apparatus and method for the manufacture of a chocolate piece or tablet having a core or cavity passing through the thickness of the piece or tablet which comprises a mould (10) comprising a surrounding wall (11) and base (12), a central aperture having a predetermined cross-sectional shape passing through the base, and a former (14) having a cross-sectional shape conforming to that of the central aperture adapted to reciprocate through the central aperture between a retracted position where its upper surface is level with the base (12) of the mould to an advanced position where its upper surface lies at any level from above the base of the mould to the top of the mould.Type: ApplicationFiled: May 6, 2009Publication date: October 27, 2011Applicant: NESTEC S.A.Inventors: John Michael Leadbeater, Nicolas Christian Mickael Gomes, Mikael Rota, Thierry Denis Fiaux, Patrick Couzens
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Patent number: 8039030Abstract: Microwaveable popcorn compositions, products and methods of making the same are disclosed. The composition includes unpopped popcorn kernels, an oil comprising at least one omega-3 LC PUFA, and an oil that is solid at about 20° C. The an oil comprising at least one omega-3 LC PUFA can include a microbial oil prepared by extraction with isopropanol and water in the absence of winterization.Type: GrantFiled: June 30, 2006Date of Patent: October 18, 2011Assignee: Martek Biosciences CorporationInventors: Jesus Ruben Abril, Thayne Fort
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Publication number: 20110244082Abstract: The invention relates to a chocolate confectionery product comprising an extruded body portion, the body portion having at least one capillary or cavity disposed therein, the extruded body portion comprising a first chocolate component and the capillary or cavity containing a second chocolate component, wherein the first component is more stable at elevated temperatures than the second component. The invention also related to a process for the manufacture of the same.Type: ApplicationFiled: March 23, 2011Publication date: October 6, 2011Applicant: CADBURY UK LIMITEDInventors: Shama Karu Vaman, Sarah Jayne Prestwood Pearson, Clive Richard Thomas Norton, Carole Jean Elleman
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Publication number: 20110195146Abstract: A method of preparing rumen-protected carbohydrates for use in ruminant feeds by inducing the Maillard reaction between a reducing carbohydrate source and a protein source. Products made by the process and methods for maintaining or restoring blood glucose levels within the normal reference range for ruminants, especially during transition or under heat stress are also disclosed.Type: ApplicationFiled: February 7, 2011Publication date: August 11, 2011Inventor: Juan Pablo Russi
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Publication number: 20110183045Abstract: A cereal bar comprising identifiable ready-to-eat (RTE) cereal pieces; and a carbohydrate binder combined with the cereal pieces, wherein the carbohydrate binder contains inulin is provided. In one embodiment, the cereal bar comprises added protein. A method of making a cereal bar is also provided.Type: ApplicationFiled: April 4, 2011Publication date: July 28, 2011Applicant: General Mills, Inc.Inventors: Barrie R. Froseth, Dean F. Funk, Dena K. Strehlow
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Publication number: 20110177174Abstract: An intimately incorporated meltaway confection highlighting a fruit/fruit blend whose primary fat constituent is cocoa butter, having anhydrous, powdered freeze-dried fruit/fruit juices, and other fruit essences and oils, along with dairy and nutritive carbohydrate sweeteners. Additional flavorings, emulsifiers and fruit based acids may be added to further enhance palatability. Fruit/botanical blends would be achieved by adding an anhydrous powdered botanical component prior to conching. The conching process would employ a constant conching pressure for all aforementioned components of the present invention in order to create a smooth texture and mouth-feel. Further optional components comprise inclusions and coatings typical of other chocolate confections, in addition to metabolic compounds and medicinals for further health benefits.Type: ApplicationFiled: January 18, 2011Publication date: July 21, 2011Inventors: Brian Crowley, Christopher Najmeddine
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Publication number: 20110135788Abstract: Polydimethylsiloxane and/or siloxane (silicone)-derived chemical compounds are used to coating harvested forages to protect against rain and/or other weather damage and to suppress mold and spoilage in harvested forages. The PDMS compound and derivatives thereof are also found to suppress the damage resulting from oxidation within the feedstuff mass. When applied, PDMS coats the feedstuff and is included in the moisture portion of the feed or forage mass. This helps preserve the feed quality and slows the damaging effects of spoilage organisms and oxidation.Type: ApplicationFiled: May 28, 2010Publication date: June 9, 2011Inventor: MARK L. FOLKMAN
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Publication number: 20110129574Abstract: Systems and methods for filling a fleshy fruit or vegetable with a filler are described. Embodiments include tool having an expandable member that is expandable to an expanded position to make a cavity in the fruit and collapsible to a collapsed position for withdrawal from the fruit, with the expandable member in the expanded state comprising a cross-section that is larger than the maximum diameter of the tool in the collapsed position. A cavity may be created without substantially affecting the natural visual appearance of the fruit or vegetable. Fillers and filling methods are disclosed.Type: ApplicationFiled: November 29, 2010Publication date: June 2, 2011Inventors: Chandrashekhar P. Pathak, Nivedita C. Pathak
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Publication number: 20110129571Abstract: The disclosure describes new forms of chip-type and other fried or baked snack-type and/or convenience food items, including sweet goods such as cookies, doughnuts, etc., which are externally coated with or which directly incorporate into their dough matrix certain starch-based compositions. Methods of using the compositions to make the food products, and the finished food products themselves are described. As external coatings, the compositions significantly increase the crispness and tensile strength of the food item after it is cooked with the coating in place, and so change the organoleptic qualities as to provide a new form of the underlying food product. On sweet goods, the coating also provides a surface barrier that stabilizes sugar icing on the outside of the product, preventing it from becoming tacky, moist, or wet, while simultaneously reducing moisture loss from the dough, adding crispness at the surface and greatly retarding staling.Type: ApplicationFiled: February 7, 2011Publication date: June 2, 2011Inventors: Robert O. Roskam, Cheree L. Stevens, John F. Stevens, Joel R. Tinsley
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Publication number: 20110097452Abstract: A method for creating hexahedron or cubed nut cluster having a high level of nuts or seeds. The invention is an improved process for manipulating and shaping high content nut and seed food products. In one aspect, the invention manipulates processing conditions to provide a nut slab high nut content nut slab that is conducive to slicing and cutting. In one aspect, the invention manipulates unit operation conditions so as to provide a method of slicing a high content nut slab into longitudinal strips in a continuous operation that minimizes or eliminates jamming at the cutting and/or slabbing conveyors.Type: ApplicationFiled: January 4, 2011Publication date: April 28, 2011Applicant: FRITO-LAY NORTH AMERICA, INC.Inventors: David Wallice GRAHAM, Carol MCCALL, Mohan RAO, Scott SULLIVAN
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Publication number: 20110091609Abstract: The present embodiments generally relate to beverages with enhanced flavors and aromas and method of making same. Some embodiments of the present disclosure are directed to soluble coffee and methods of making soluble coffee with improvements in such qualities as taste and aroma.Type: ApplicationFiled: December 20, 2010Publication date: April 21, 2011Applicant: Starbucks Corporation D/B/A Starbucks Coffee CompanyInventors: Urano A. Robinson, J. Marcio da Cruz
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Publication number: 20110086137Abstract: The present embodiments generally relate to beverages with enhanced flavors and aromas and method of making same. Some embodiments of the present disclosure are directed to soluble coffee and methods of making soluble coffee with improvements in such qualities as taste and aroma.Type: ApplicationFiled: December 20, 2010Publication date: April 14, 2011Applicant: Starbucks Corporation D/B/A Starbucks Coffee CompanyInventors: Urano A. Robinson, J. Marcio da Cruz
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Publication number: 20110081414Abstract: Comestible materials encapsulated by a film-forming composition including a plant protein source and methods of forming the same are provided. The film-forming composition affects the site of digestion of the comestible material within the digestive tract of an animal or a human thereby allowing the material to be most effectively utilized by the body. Also, the film-forming compositions may be used to enhance the stability of the encapsulated material and prevent undesired interaction with other components of a mixture.Type: ApplicationFiled: December 14, 2010Publication date: April 7, 2011Applicant: KANSAS STATE UNIVERSITY RESEARCH FOUNDATIONInventors: James S. Drouillard, Thomas J. Herald, Matthew Greenquist
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Publication number: 20110076365Abstract: A coffee product and process are provided which produce a coffee product having elevated levels of 3,7-dimethylocta-1,6-dien-3-ol. In various forms, the coffee product is dry roast and ground coffee or a dry soluble coffee product such as a powder or granule form. The process includes adding 3,7-dimethylocta-1,6-dien-3-ol to roast and ground coffee or a soluble coffee to produce an enhanced coffee flavor beverage, or to an extract or solution thereof.Type: ApplicationFiled: December 8, 2010Publication date: March 31, 2011Inventors: Mark Richard Thomas Norton, Jeremy John Stagg
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Publication number: 20110064778Abstract: The invention relates to microcapsules, and a continuous micro-encapsulation water-in-oil-in-water microencapsulation process through in situ and interfacial polymerization of the emulsion. The formulation comprises a continuous water phase having a dispersion of microcapsules which contain oil drops and wherein the inside of each oil phase drop—containing optionally oil-soluble materials—there is a dispersion of water, or aqueous extract or water dispersible material or water soluble material. The oil drops are encapsulated with a polymerisable material of natural origin. Such microcapsules are appropriated for spray-dry processes, to be used as dry powder, lyophilised, self-emulsifiable powder, gel, cream and any liquid form. The active compounds included in the microcapsules are beneficial to the health and other biological purposes.Type: ApplicationFiled: September 17, 2010Publication date: March 17, 2011Inventors: Martha MOSER, Victor CASAÑA GINER, Barbara GIMENO SIERRA, Miguel GIMENO SIERRA
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Publication number: 20110059207Abstract: Dispersions of particulates of botanicals in a continuous phase of fat and food products comprising the same are disclosed.Type: ApplicationFiled: November 11, 2010Publication date: March 10, 2011Inventors: Kathy Riker Niness, Mark Thomas Izzo
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Publication number: 20110027412Abstract: A composition for promoting gastrointestinal and/or cardiovascular health comprising a gelling dietary fiber and a non-gelling dietary fiber in a weight ratio of from about 5:1 to about 1:2.5; a coating component and a wetting component in a weight ratio of from about 20:1 to about 1:1; wherein a weight ratio of coating component plus wetting component to said gelling dietary fiber or said non-gelling dietary fiber is from about 25:1 to about 1:5 is disclosed. Also disclosed herein is a composition for promoting gastrointestinal and/or cardiovascular health comprising a gelling dietary fiber; a non-gelling dietary fiber; and an amount of a coating component sufficient to coat the particles of the gelling dietary fiber, such that the water-absorbing ability is reduced and the organoleptic properties of the composition are improved. Methods of promoting gastrointestinal and/or cardiovascular health are also included.Type: ApplicationFiled: July 22, 2010Publication date: February 3, 2011Inventors: Kris Eugene Spence, Graham John Myatt
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Publication number: 20110020502Abstract: Chocolate flavored compound coating and nut butter based coated snack products are provided whose coatings are resistant to rub-off or oiling out of the nut oil constituent as well as methods for preparing such coated snack products. The present methods include a first step of providing a hot (˜32 to 44° C.), chocolate and creamy nut butter coating slurry. The methods include a second step of applying the hot coating to a food base to provide a liquid coating coated food base in a weight ratio of coating to food base ranging from ˜1:10 to ˜1:1. The methods include a third step of applying sufficient amounts of a dry particulate setting sugar to a quantity of liquid hot slurry coated food base pieces to provide a finished dry stabilized non-sticky powdered coated food base.Type: ApplicationFiled: July 16, 2010Publication date: January 27, 2011Inventors: THOMAS J. NACK, Noel R. Pollen, James W. Geoffrion
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Publication number: 20110020501Abstract: A cereal product comprising cereal kernels, wherein the cereal kernels have been at least partially milled and are coated with a coating layer, said coating layer comprising a protein matrix having particles of a dietary fiber ingredient dispersed therein. Also provided is a method of making a fiber-enriched dry cereal product comprising the steps of: coating cereal kernels that have been at least partially milled with particles of a dietary fiber ingredient and an aqueous dispersion containing a protein; followed by drying the coated cereal kernels. The dietary fiber ingredient may be a powdered stabilized cereal bran. The coated cereal products can be cooked in excess water to give cooked products having high dietary fiber content and improved palatability.Type: ApplicationFiled: December 4, 2008Publication date: January 27, 2011Applicant: MARS, INCInventors: Edwin Verbiest, Fang Lan Lie, Ludo Van Bylen, Luc Leo Ivonne Jacops, Tania Bakelants
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Patent number: 7867537Abstract: A savory or sweet snack having an expanded, crispy, chip-like textured, substantially uniform, homogeneous, cellular coating is obtained by tumbling an edible core material, such as nuts or dried fruit, and alternately applying an aqueous component and a preblended dry mixture on the tumbling edible core material to form a dough coating on the edible core material. The dough-coated core material may be heated by frying or baking to substantially reduce the moisture content of the dough, and to substantially expand the dough. The thick, expanded coating has a substantial amount of wheat yet it possesses a crispy, crunchy texture of a chip, rather than a leavened, mealy or flaky texture. Use of a pregelatinized waxy starch, which is not chemically modified, provides crispness and a high degree of expansion Use of a pure, raw potato starch which is not chemically modified promotes crunchiness and a chip-like texture and reduces oil pick-up or absorption during frying.Type: GrantFiled: October 4, 2002Date of Patent: January 11, 2011Assignee: Kraft Foods Global Brands LLCInventors: Jan Karwowski, C. Y. (Eric) Wang, Randy G. Young
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Patent number: 7867545Abstract: The present invention relates to a homogeneous solid matrix composition containing vegetable proteins, lecithin and at least one ingestible bioactive compound which is at least partially insoluble in an aqueous medium.Type: GrantFiled: March 12, 2007Date of Patent: January 11, 2011Assignee: J.P.M.E.D. Ltd.Inventor: Doron I. Friedman
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Publication number: 20100323067Abstract: A chocolate composition and a method for manufacturing the chocolate composition include a solid material, e.g., nutritive carbohydrate sweetener that has a particle size from about 50 to about 1000 nanometers. The solid material may comprise a sugar, such as but not limited to, sucrose. By including within the chocolate composition the solid material that has the particle size from about 50 to about 1000 nanometers, the chocolate composition has enhanced temperature resistance properties.Type: ApplicationFiled: June 19, 2009Publication date: December 23, 2010Applicant: HERSHEY FOODS CORPORATIONInventors: Steven James Hess, Erich J. Windhab, Corina S. Curschellas, William Hanselmann
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Publication number: 20100272864Abstract: An edible adhesive tape which can be used to hold food products together as they are being consumed, to provide a decoration or garnish to a food product, or to add flavor to a food product.Type: ApplicationFiled: April 22, 2009Publication date: October 28, 2010Inventor: Adam Philip Schreiner
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Publication number: 20100247716Abstract: The present invention provides a process of producing grains of coated coffee grounds, the process comprising: heating a mixture of a coating composition and coffee grounds to a temperature below the melting point of the coating composition and at which the coating composition forms a coating on at least some of the coffee grounds; and cooling the mixture to provide grains comprising coffee grounds having a coating of the coating composition formed on at least some of the surface of the coffee grounds. The present invention also provides coated ground coffee compositions that may be produced by this method.Type: ApplicationFiled: March 24, 2010Publication date: September 30, 2010Applicant: Kraft Foods Global Brands LLCInventors: Jennifer Ann Castro, Cheong K. Fong
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Publication number: 20100239710Abstract: A coffee pill and method are provided. The coffee pill includes decaffeinated coffee encapsulated to prevent contact of the coffee product with the pallet during the initial stage of consumption by oral ingestion. Upon reaching the digestive tract, the encapsulant dissolves permitting the decaffeinated coffee product to be released from the pill.Type: ApplicationFiled: April 23, 2010Publication date: September 23, 2010Applicant: EMPTY NEST IDEAS LLCInventors: Cynthia Cary, Saundra Keeling
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Patent number: 7794771Abstract: The present invention relates to a coffee tablet which is obtainable by molding and freeze-drying a solution of coffee solids into a desired shape and which has improved dissolution properties and an appealing smooth and/or shiny surface appearance. The coffee tablet also has a closed surface pore structure and an internal pore structure wherein a majority of the pores in the pore structure are interconnected and have a size of between 5 and 50 micrometers. The coffee tablet can also include a coating of a coffee, a flavorant, a colorant or an aroma. The coffee tablet is packaged in an environment of an aroma to form a product that exhibits fresh and strong flavor and aroma characteristics when a beverage is prepared from the tablet even after long term storage of the tablet.Type: GrantFiled: October 14, 2003Date of Patent: September 14, 2010Assignee: Nestec S.A.Inventor: Ulrich Kessler
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Publication number: 20100227025Abstract: Dried fruit has a coating of microcrystalline cellulose in an amount effective to prevent agglomeration of the dried fruit Methods of preparing and using the coated dried fruit are also described. The dried fruit pieces of the present invention are less sticky and are readily separated from one another using ordinary gravity feed handling conditions.Type: ApplicationFiled: March 24, 2010Publication date: September 9, 2010Inventors: Dean W. Creighton, Bryan Worwa
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Patent number: 7771763Abstract: A chitosan polymer is added to an acid and water solution in an amount sufficient to form an edible composition having a solids content greater than five percent (5%) and a liquid viscosity. The composition is applied to food products, such as fruits, vegetables and nuts, to provide an edible protective coating for the food products. An edible wax emulsion and/or a preservative such as sodium benzoate, and/or an adhesion additive such as zinc acetate, and/or a wetting agent, and/or one or more additives from the group consisting of virgin and/or modified carbohydrates, proteins, hydrocolloides, lipids, oils, gums and waxes, natural and/or synthetic, may be added to the composition before it is applied to the food product.Type: GrantFiled: September 21, 2006Date of Patent: August 10, 2010Assignee: CH2O IncorporatedInventors: Carl E. Iverson, Scott P. Ager
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Publication number: 20100196552Abstract: A reduced-step method of producing puffed fruit pieces is provided. The invention is a two-part drying process, where the fruit is oven baked and then popped. The crispy fruit pieces can be flavored using flavorings. From the novel infusion-free and reduced step process the fruit pieces contain nutrients of their fresh fruit essence, making them a healthful and desirable snack. The method includes drying fruit pieces in a wind oven until a specified moisture-content of the fruit pieces are reached, then storing the fruit pieces in a refrigerated environment. The chilled fruit pieces are flavored, and then dehydrated in a low-pressure dehydration chamber until the fruit pieces change from a first state to a second state, and immediately packaged in a nitrogen-filled hermetically sealed package.Type: ApplicationFiled: August 20, 2009Publication date: August 5, 2010Inventor: Beau Giannini