Class / Patent application number | Description | Number of patent applications / Date published |
426274000 | ASSEMBLING PLURAL EDIBLE PREFORMS HAVING EXTRANEOUS BINDER, RELEASE AGENT OR DIVERSE FOOD INTERPOSED BETWEEN PREFORMS | 20 |
20090181140 | METHOD OF PREPARING EGG NUGGETS - A method that entails blending an egg-based substance, a water-absorbent thickener, and pieces of supplemental food together to form an egg-based material, the egg-based substance including a natural liquid egg component, the water-absorbent thickener distributed throughout the egg-based material, and the water-absorbent thickener effective to maintain distribution of the pieces of supplemental food throughout the egg-based material. | 07-16-2009 |
20100143552 | Edible Pet Chew - An edible pet chew | 06-10-2010 |
20110135795 | Tamale maker - A device and method for making Tamales having: a lower surface, an upper surface, connecting means for attaching said upper surface to the lower surface, the lower surface has means for receiving a tamale wrapper, the upper surface has a cut out portion in the middle of the upper surface for applying a masa spread to the tamale wrapper on the lower surface, wherein a user desires to make tamales, the tamale wrapper is positioned such that the front of the tamale wrapped is positioned over the cut out hole in the upper surface, then the upper surface is positioned on the tamale wrapper to prevent the wrapper from moving, then said masa spread is applied to the tamale wrapper through the cut out portion, then a leveling device is used to compact the masa, then the leveling device is used to scrap away any excess masa spread, and wherein the masa spread has been applied to the tamale wrapper, then a tamale filling is placed on a portion of the masa spread, then the tamale wrapper with the masa spread is folded over the tamale filing to trap the filling between the masa spread so that the tamale is now ready for cooking. | 06-09-2011 |
20110212234 | APPARATUS AND METHOD OF MAKING CENTER-FILLED CONFECTIONERY PRODUCT - The present disclosure provides center-filled confectionery products and apparatuses and methods for producing the center-filled confectionery products. The apparatuses include a forming device with cooperatively engaging first and second forming members. The center-filled confectionery products may be released from the forming device with or without the use of an ejection device. The ejection device may comprise plunger members that contact the center-filled confectionery or may comprise a non-contact ejection device. The apparatuses further include an extruder having a housing. The housing has an inlet for receiving a material, at least one extrusion screw within the interior of the housing, and at least device in cooperative communication with the inlet and the extrusion screw. The extruder provides a process that allows for improved blending of chewing gum ingredients and improved processability of the chewing gum product. | 09-01-2011 |
20110223296 | SANDWICH COOKING ACCESSORY - Disclosed is a sandwich cooking accessory having a plurality of pockets in which may be assembled a sandwich or into which may be placed a raw (not yet cooked) sandwich. The accessory also includes a panel engagable to the pockets to contain the assembled sandwiches during handling and cooking. The panel cooperates with the pockets to slightly, but not excessively, compress the sandwiches. The pockets and panel are perforated to enable heat to the sandwiches during cooking. The panel include a plurality of shield to protect certain portions of the sandwiches from excessive toasting during cooking. | 09-15-2011 |
20130202753 | SYSTEMS AND METHODS FOR MEAT BONDING - Systems and methods for forming raw meat structures from a plurality of meat pieces. Meat pieces of diverse shape, size, and quality are coated with a bonding agent such as a transglutaminase and then pressurized at low temperature. The pressure, temperature and bonding agent cause the meat pieces to form a composite, uncooked meat structure that is suitable for cutting, extruding, shaping, and other meat processing. | 08-08-2013 |
20140154378 | Apparatus And Method For Producing A Three-Dimensional Food Product - A freeform fabrication system for the production of an edible three-dimensional food product from digital input data is disclosed. Food products are produced in a layer-by-layer manner without object-specific tooling or human intervention. Color, flavor, texture and/or other characteristics may be independently modulated throughout the food product. In addition, in some cases, the food products may further undergo one or more post-processing steps. | 06-05-2014 |
20150132454 | MULTIPLE TEXTURE FOOD - The disclosure herein provides a process for the manufacture of a multiple texture food product. The process includes providing a dairy material, freezing the dairy material by cooling it to a temperature of −2° C. or less, aerating the frozen dairy material, shaping the aerated, frozen dairy material, and depositing the shaped, aerated, frozen dairy material on or between one or more layers of a food material which is not the aerated dairy material. The aerated dairy material has a Stevens firmness of 20 or more at a temperature in the range of from 5 to 10° C. and a water activity (a | 05-14-2015 |
20150305391 | METHOD AND APPARATUS FOR THE MANUFACTURE OF CRAB STICK - Disclosed herein are a method and an apparatus for manufacturing a crab stick capable of saving costs accompanied by peeling off a film in businesses consuming a huge amount of crab sticks and reducing a generation of waste film providing a cause of environmental pollution by passing through and horizontally arranging plural strings of binding meats, which are wound in a bar shape, at a predetermined interval and covering upper and lower portions of the binding meats with a film and then packaging the covered binding meats by heat sealing. | 10-29-2015 |
20150359257 | DEVICE AND METHOD FOR PROCESSING LAYERED FOOD PRODUCTS - The invention relates to a device for processing layered food products ( | 12-17-2015 |
426275000 | Dough is preform | 10 |
20090274807 | MANUFACTURING METHOD FOR RICE PIZZA - Disclosed is a method of providing rice pizza that integrates pizza with sauce made from Korea's traditional pastes. The rice pizza of the present invention incorporates ingredients such as a piece of rice cake, various pastes, such as thick soy paste mixed with red peppers, fermented soybean paste, and soy sauce. As a result, the present invention converts some of pizza's adult-disease-generating ingredients into Korea's traditional high-quality food products, which promotes rice consumption among young people and ultimately at home. | 11-05-2009 |
20090280225 | Process of Making Puff Pastry - The inventive process relates to making flour confectionery products, namely, puff pastry, and comprises: preparation of dough with certain humidity by mixing flour, water, citric acid, and egg products, maturing the dough for swelling of gluten, forming the dough by rolling it out in several stages, applying at the last stage a cover layer with filler having thickness not exceeding 2 mm, sandwiching the dough with soft-fat component, multiple rolling and cooling the dough in several stages, forming dough pieces, covering each piece with the cover layer, baking the dough at a temperature of 240° C., the humidity of the dough is maintained within the range of 22-27%. The filler may have different bases: grated cheese, salt, spices, mushrooms, nuts, invert liquid sugar with spices or dried fruits or poppy-seeds or sesame, or combinations thereof. The resultant products have high organoleptic qualities and preserve their consumer qualities within a long time period. | 11-12-2009 |
20100124593 | RIBBON CUTTER APPARATUS AND METHOD FOR MAKING SANDWICH BAKED GOODS - A method for the continuous production of sandwich baked goods having a high volume of filler includes conveying a bottom base cake, detecting the position of the base cake, and extruding a filler through a die aperture to form a ribbon in response to the detection of the position of the bottom base cake. In response to detection of the base cake, a signal or timing mechanism may activate a guillotine knife or blade to open the die aperture to allow filler to be deposited on the bottom base cake and to close the die aperture to sever or cut the ribbon to a predetermined dimension. The severing prevents further flow of the filler through the die aperture until the next bottom base cake is detected and the die aperture is again opened to allow filler to be deposited on the next bottom base cake. | 05-20-2010 |
20100189854 | METHOD, APPARATUS AND SYSTEM FOR PREPARING SANDWICHES - According to the invention, in a method of preparing a sandwich by introducing a filling between two mutually-facing portions of a piece of bread, the following operations are performed: placing a filling on a filling support dish; placing the dish with the filling on a tilting dish support fitted with a pusher or a handle; engaging the top and bottom portions of the piece of bread or dough product on either side of the pivot axis of the dish support; actuating the pusher or the handle to cause the dish support to tilt together with the dish towards a space for filling as defined by said top and bottom portions of the piece of bread or dough product so as to obtain an angle of inclination for the dish that is suitable for causing the filling to slide off the dish into the space for filling, while retaining the dish on the dish support. | 07-29-2010 |
20110064855 | CHECKERBOARD BAKING PAN SYSTEM AND METHOD - A checkerboard baking pan system includes at least one pan and an insert for seating inside the at least one pan. The pan has a substantially flat bottom wall and upstanding side walls surrounding the bottom wall to form a receptacle. The pan has a non-circular shape, with said non-circular shape having a length and a width. The insert has at least two longitudinally extending members and at least two cross-braces for coupling the longitudinally extending members together. A method for forming a non-circular checkerboard cake having multi-layers is also discussed and includes forming two or three layers having varying colors using the insert. | 03-17-2011 |
20110117253 | EGG-FILLED FOOD PRODUCT - Disclosed herein is a food product that includes a filling and a coating. The filling typically includes cooked egg material. The coating typically includes a cooked, non-yeast leavened batter. | 05-19-2011 |
20110229613 | METHOD FOR PRODUCING INSTANT NOODLES DRIED BY HOT AIR STREAM AT HIGH TEMPERATURE - A method for producing instant noodles dried by a high-temperature hot air stream, wherein the noodles have a moreish taste and texture similar to fried noodles and yet have a low caloric value. The method for producing instant noodles dried by a high-temperature hot air stream comprises: step (a) producing a noodle band from a noodle dough prepared by adding an edible oil to a noodle dough material containing a raw material flour, and then producing raw noodle strands from the noodle band, step (b) adhering an edible oil to the raw noodle strands, and then steaming the raw noodle strands to produce steamed noodles, step (c) forming a noodle block by packing a predetermined amount of the steamed noodles into a retainer, and step (d) swelling and drying the noodle block by blowing a hot air stream at a temperature of 120° C. to 160° C. onto the noodle block from above and below the retainer at a stream speed of 30 m/s to 70 m/s for a period of 3 to 15 minutes. | 09-22-2011 |
20130266702 | GRILLED CHEESE SANDWICH FOR THE TOASTER - A freezable, toaster reheatable grilled cheese sandwich, and a method for making this type of sandwich, are described. The grilled cheese sandwich has organoleptic properties that are identical or substantially identical to a homemade, made-from-scratch grilled cheese sandwich. | 10-10-2013 |
20140295039 | METHOD FOR MANUFACTURING AN ICE CREAM-FILLED PIZZA - In a specific example, with given quantities, the procedure involves in the first place the preparation of a dough based on 1 kg of wheat flour, 400 ml of white wine, 200 ml of olive oil, 120 g of egg, 28 g of salt and 25 g of yeast, all of them placed in a kneading machine for 20 minutes, then removing the dough and leaving it to stand for 15 minutes, dividing the piece obtained into 200 g sections which are left to stand for 60 minutes, so that these divided pieces form the bases and covers of the final pizza. 300 g of ice-cream, 6 g of guar gum, 6 g of wheat starch and 1.2 g of monosodium glutamate are added to each base or cover and both cover and base are superimposed with the ingredients mentioned, the whole being placed in an oven at a temperature of 200° C. for 18 minutes. Halfway through the cooking, after 9 minutes, it is removed from the oven and painted with egg, then returned to the oven and left there until finally cooked, to give an ice-cream-filled pizza. | 10-02-2014 |
20160007799 | APPARATUS, SYSTEM AND METHOD FOR A WAFFLE SANDWICH PRESS | 01-14-2016 |