Class / Patent application number | Description | Number of patent applications / Date published |
426289000 | APPLYING DIVERSE EDIBLE PARTICULATE SOLID TO COAT OR IMPREGNATE A SOLID CORE, I.E., SURFACE COATING OR IMPREGNATION | 80 |
20080213440 | Non-Aldehyde Cinnamon Flavor and Delivery Systems Therefor - The present invention relates to compositions and comestibles that include a non-aldehyde cinnamon flavor composition. The composition includes cinnamic aldehyde ethylene glycol acetal, and at least one non-aldehyde cinnamyl compound. In a preferred embodiment, the flavor composition includes a high intensity sweetener. | 09-04-2008 |
20090123616 | Apparatus for Applying Coating to Products and Methods of Use Thereof - An apparatus and method for coating products is disclosed herein. An exemplary apparatus comprises a vibration generating portion and a product coating portion. The product coating portion can include a coating application portion, a sifting portion, and an aligning portion. The exemplary apparatus can include a coating recycle portion as well. The vibration generation portion further comprises a motor vibration assembly secured to a frame wherein the frame is in communication with the product coating portion, such as a pan assembly, by springs that move the pan assembly with a vibratory motion. The product coating portion includes a series of angled steps that guide the coating and vibrating product upwards and forward, while simultaneously allowing the product to be agitated against the coating resting on the step surface. Additionally, the product coating portion can include a moveable wire belt conveyor assembly. | 05-14-2009 |
20100047411 | BREADING MACHINE AND METHODS OF OPERATION - A breading machine, and improvements thereto, for use in high volume food production is disclosed. In accordance with an embodiment of the present invention, an improved breading machine includes a side-mounted feed hopper, a low pressure auger assembly including an auger transfer box with an input port for accepting a cross-feed screw and paddle, and an output port for transferring coating material to a vertical screw. The improved breading machine also includes a substantially cylindrical, rod-based spreader assembly and a transport conveyor belt for feeding the spreader assembly within a top hopper of the breading machine. The improved breading machine further includes a vibrating filter assembly to filter out clumps of coating material while allowing un-clumped material to be re-used within the breading machine. | 02-25-2010 |
20100055263 | PRESERVED SLICES OF VEGETABLES AND FRUITS AND PROCESSING METHODS - A dehydrated slice of a vegetable or a fruit is provided, which is adapted to be rehydrated by a rehydration process, having a circumference which is substantially the same as the circumference of the respective slice of the raw vegetable, and having a thickness which is reduced about 20 to 90% in comparison to the thickness of the respective slice of the raw vegetable or fruit. The dehydrated slice has a planar surface. Furthermore, a method is provided to produce said dehydrated slices. Said dehydrated slices are adapted to be rehydrated by a rehydration process herein provided, whereby performance of said process leads to a rehydrated slice with a thickness of the respective raw vegetable or fruit. | 03-04-2010 |
20110097459 | REDUCED-SIZE APPARATUS FOR APPLYING FOOD COATING AND METHODS OF USE THEREOF - A reduced-size apparatus for applying food coating that includes a belt assembly for conveying food products, having an input end and an output end, and a recycle assembly, capable of receiving excess coating from the output end of the belt assembly and conveying it to the input end, wherein the recycle assembly includes at least one of a base coating distribution passage and a top coating distribution passage for providing coating for application to a food product situated on the belt assembly. | 04-28-2011 |
20110200721 | PRODUCTION OF BEADLETS COMPRISING HYGROSCOPIC PLANT EXTRACTS - The present invention relates a process of production of beadlets comprising hygroscopic plant extracts in a matrix comprising at least one starch and/or starch derivative, to such beadlets and to the use of such specific beadlets in food (for humans and animals) as well as in premixes. | 08-18-2011 |
20110256281 | Cheese fabricating machine and method - Apparatus and methods for fabricating semi-solid food product such as cheese into bite-size or larger pieces by placing the product into a receptacle and pushing the product through a two-dimensional matrix of closely-spaced die apertures without disrupting the overall longitudinal conformation of the food product other than cutting the pieces for length. Substantial portions of the product emerge from the process having maintained fabrication conformation and longitudinal alignment with die apertures before, during, and after passing through the die, relative to where those portions were when received in the receptacle. The receptacle and die are cooperatively configured and aligned that, when product is introduced into the receptacle and pushed through the die, substantial portions of the product emerging from the die have remained in longitudinal alignment with respective die apertures before, during, and after passing through those apertures, relative to where those portions were when received in the receptacle. | 10-20-2011 |
20120070550 | FINE PARTICLE APPLICATOR AND RELATED METHODS - Embodiments relate to a fine particle applicator including a loading vessel, a metering roller positioned adjacent the loading vessel, a first stippling roller in contact with the metering roller, a high speed roller, positioned adjacent the metering roller such that bristles of the metering roller and bristles of the high speed roller overlap sufficient to form an interference zone, a second stippling roller, in contact with the high speed roller, a stippling shoe positioned adjacent at least the metering roller and high speed roller and a housing. At least a portion of a surface of the stippling shoe closest to at least the metering roller and high speed roller includes substantially the same curvature as the roller nearest the surface. | 03-22-2012 |
20120121773 | READY-TO-EAT CEREAL WITH REDUCED SUGAR COATING - Disclosed is a reduced sugar coating for coating a variety of food products including ready-to-eat cereals, granola, trail mix, energy bars, granola bars, cookies, cakes, pies, crackers, and muffins. The reduced sugar coating provides a frosted appearance to the food products and permits up to 50% reduction of the sugar in a coating composition while maintaining the taste, texture and function of a full sugar coating composition. The removed sugar is replaced by a type 4 resistant starch in an amount of from 0.1 to 1.0 parts of type 4 resistant starch per every 3 parts of removed sugar. Preferably the source of the type 4 resistant starch is potato, however the source can also comprise wheat, corn, rice, tapioca, quinoa, a legume, barley, banana, sorghum, oat, millet, sweet potato, or mixtures thereof. | 05-17-2012 |
20120177792 | METHOD OF MAKING FRIES FROM CREPES - A method of preparing crepe fries as a portable snack food and the resulting food product are disclosed. The method includes preparing a crepe from a batter, cutting the crepe into strips and crisping the strips. The method provides crepe fries that are compartmentalized for portability, convenient, and that can have varied flavoring. | 07-12-2012 |
20120196012 | Adjustable Seasoning Distribution Tube - An apparatus and method for providing a controlled, uniform distribution of seasoning onto snack food products such as potato chips or tortilla chips using an adjustable, segmented seasoning distribution tube adaptable to an existing product line. The tube comprises a base member attached at one end to the delivery device of the seasoning distribution system and at least two segments attached in succession to the base member. Each segment has an opening along the length of the segment, which may be adjusted above or below the longitudinal axis of the tube. | 08-02-2012 |
20120207890 | Salt Composition - A low sodium salt composition and method for manufacture are provided. The composition generally includes salt, such as sodium chloride, and one or more crystallization interrupters. The composition is in the form of amorphous particles, optionally in combination with other ingredients. | 08-16-2012 |
20120308696 | SORGHUM TOPPING - The present invention is related to processes for importing an improved anti-oxidant content with high ORAC values to a food product. Milled high tannin sorghum grain may be ground into flour which is then used as a topping on the food product of choice. | 12-06-2012 |
20120308697 | SORGHUM TOPPING - The present invention is related to processes for importing an improved anti-oxidant content with high ORAC values to a food product. Milled high tannin sorghum grain may be ground into flour and mixed with spices and herbs, which is then used as a topping on the food product of choice. | 12-06-2012 |
20130216667 | SALT COMPOSITION - Salt substitute, in particular granular, crystalline or pulverulent and preferably for use as garnish salt or salt substitute, which contains | 08-22-2013 |
20130323376 | FOOD COATING APPARATUSES, SYSTEMS, AND METHODS - A coating system ( | 12-05-2013 |
20130337123 | INSTANT COFFEE - An instant coffee composition is provided having soluble coffee particles. The particles have internal pores, and at least some of the internal pores contain a pressurized gas. Further, the soluble coffee particles are provided with finely-ground insoluble coffee material on an outer surface of the soluble coffee particles. A method of forming the instant coffee composition, a container for the composition, and a beverage dispensing system are also provided. | 12-19-2013 |
20140057026 | SYSTEM AND PROCESS FOR APPLYING SEASONING TO A FOOD ITEM - Systems and methods for applying seasoning or flavoring to food items or products, for example, taco shells, are provided. A seasoning system can include a seasoning hopper or other storage container, a scarf plate, a scalping screen, a conveyor system, and a collection bin. The scalping screen can help reduce clumps in seasoning that falls onto the food items to allow for more even and consistent seasoning distribution. The conveyor system can include a mechanism for tilting or pivoting the food items to allow for application of seasoning to multiple surfaces of the food item as the food items are conveyed under the seasoning delivery system. A method for applying seasoning to food items can include adjusting process parameters such as presentation angle of the food items, throughput, seasoning flow rate, etc. to adapt to varying conditions such as temperature, humidity, and seasoning coverage. | 02-27-2014 |
20140087038 | AGGLOMERATION-PREVENTABLE SWEETENER COMPOSITION IN WHICH AGGLOMERATION IS PREVENTED, AND METHOD FOR PREPARING SAME - The present invention relates to an agglomeration-preventablea sweetener composition treated to prevent agglomeration and to a method for preparing same. More particularly, the present invention relates to an agglomeration-preventablea sweetener composition treated to prevent agglomeration by coating sweetener powder particles with dietary fiber, and to a method for preparing same. | 03-27-2014 |
20150072055 | CHOCOLATE PITA DESSERT - A gyro-style pita dessert with an example of its method of preparation including a recipe and an apparatus for use in holding a chocolate cone at a desired temperature for preparing the dessert. | 03-12-2015 |
20160192696 | APPARATUSES AND METHODS FOR UNIFORMLY APPLYING VARIOUS BREADING AND COATING MATERIALS ON FOOD PRODUCTS | 07-07-2016 |
426290000 | Including subsequent liquefaction of particulate solid | 2 |
20110027434 | CANDY POPCORN COOKER AND MIXER, AND ASSOCIATED METHODS OF MANUFACTURE AND USE - An apparatus for cooking, mixing, and dispensing candy popcorn, and various methods of manufacture and use are disclosed. A vessel with a copper interior surface includes an agitator positioned at the bottom of the vessel. The agitator comprises a member that rotates around the bottom of the vessel to move the contents of the vessel. An auger with a helical surface is positioned in the vessel and is configured to rotate to mix popped popcorn with a candy mixture that has been cooked in the vessel. The vessel can be tilted manually or automatically to dispense the contents of the vessel. | 02-03-2011 |
20160088848 | COMPOSITION AND PROCESS FOR BAKED FOOD PRODUCTS TO IMPART THE SENSORIAL ATTRIBUTES OF FRIED FOOD PRODUCTS - A composition and process for cooked food products is provided to impart the sensorial attributes of fried food products. The composition is in the form of a batter coating, either powdered or wet, which is applied to a food product, and when cooked, has the taste, texture and appearance of a fried food product. The batter coating includes at least an enzyme-modified starch or flour or other starch-containing material having oil absorbing capabilities. The enzyme-modified starch is plated with a liquid cooking oil in order to bring the liquid cooking oil into the process, and the batter coating retains the incorporated liquid cooking oil during processing to impart a fat fried texture, appearance and taste to the cooked food product. | 03-31-2016 |
426291000 | Liquid surface coating subsequent to application of particulate solid | 11 |
20090035426 | CARBOXYMETHYL CELLULOSE-BASED FILMS AND EDIBLE FOOD CASINGS MADE THEREFROM - An edible film useful for applying a flavoring additive to a food item is disclosed. The edible film generally includes an edible carboxymethyl cellulose film-forming resin and an edible plasticizer. The carboxymethyl cellulose film-forming resin is preferably a blend of two different carboxymethyl celluloses having different molecular weights. The edible film preferably includes additional additives, for example an edible surfactant and an edible tackifier. The edible film can suitably accept a food flavoring ingredient to form a flavored film that can be used to apply a flavor to a food item. | 02-05-2009 |
20090074924 | APPARATUS AND METHOD OF APPLYING EDIBLE PEARLESCENT COATING TO A FOOD PRODUCT - The present invention is directed to a powder spray apparatus for preparing a food product having an edible pearlescent coating, comprising: a spray zone having a spray device positioned proximate to at least one food product located in the spray zone for application of an edible pearlescent powder to the food product; a chamber for holding the edible pearlescent powder that is in fluid communication with the spray device; and a vibrator and/or a continuous forced air supply that assists in fluidizing the edible pearlescent powder in the chamber for delivery to the spray device. A method of using this apparatus and an edible pearlescent powder composition adapted for use in this apparatus are also disclosed. | 03-19-2009 |
20120082770 | Food servings with cooked tender flesh and crispy skins - Cooked meat servings have puffed, crunchy skins surrounding tender and succulent flesh portions. Entire meat pieces including the flesh portions and the skin portions covering or encasing the flesh portions are cooked in a manner that leaves neither portion under- or over-cooked. | 04-05-2012 |
20120288597 | METHOD OF FRYING SHRIMP TO MAINTAIN SHAPE THEREOF - A method of frying a shrimp to maintain an original shape includes a first process of forming a plurality of slits in a lower portion of the body part of the shrimp close to a tail part thereof; a second process of removing a back shell of the body; a third process of coating the head part, the body part, plurality of leg parts, and the tail part of the shrimp from which the back shell thereof has been removed, with a powder form of primary batter; a fourth process of coating the shrimp coated with the powder form of primary batter, with a liquid type of secondary batter; and a process operation of introducing the shrimp into a fry container from an end portion of the head part by acute angle when the shrimp coated with the liquid type of secondary batter is put into the fry container. | 11-15-2012 |
20120288598 | FIBER FORTIFIED CEREALS, CEREAL BARS AND SNACKS AND METHODS FOR MAKING - The disclosure relates to a method of fortifying a processed cereal piece with external fiber comprising: providing said processed cereal piece; using coating means, accritively coating said processed cereal piece with between 5.0% and about 50% w/w of the coated cereal piece with said fiber, wherein the step of coating comprise adding said processed cereal pieces into a coating means; separately adding fiber and an adhesive liquid to said coating means; and accritively increasing fiber content on the surface of the processed cereal piece in the coating means, wherein 30 grams of the coated processed cereal piece have less than or equal to 100 calories and shows substantially no clouding in 250 ml. cold water after 10 seconds. | 11-15-2012 |
20130216668 | FOOD PRODUCT AND COATING - The coating can have a low-sweetness perception. During manufacturing and processing, the coating maintains a flowability to allow a glaze state of the coating to be applied to a food. Upon cooling, the glaze state of the coating forms a glass state that provides a low-sweetness impact which facilitates application of savory taste perceptions. | 08-22-2013 |
20130259988 | METHOD OF PREPARATION OF A COATED FOOD PRODUCT - The disclosure relates to a method for preparation of a food product. The method comprises the following steps: applying on the food product a batter composition; applying on the food product a coating composition; applying oil on the food product, wherein said batter composition, said coating composition and said oil form a coating of the food product; subjecting the food product and the coating to a hot air cooking treatment in an impingement oven at such a temperature and for such a period of time that the coating is cooked while the food product remains substantially untreated by the hot air cooking treatment, wherein the temperature of the hot air cooking treatment is in the range of 230° C. to 290° C. and wherein the hot air in the hot air cooking treatment is applied on both the top and the bottom of the food product. | 10-03-2013 |
20140199447 | SYSTEM AND METHOD FOR CONTINUOUSLY COATING CONFECTIONARY PRODUCT - Disclosed is a system for continuously coating individual pieces of confectionary product, the system including a product feed device, at least one drum coating arrangement configured to continuously receive the individual pieces of confectionary product from the product feed device, the drum coating arrangement including a first rotating drum rotatable about a first drum axis and a second rotating drum rotatable about a second drum axis, a first drum volume defined by the first rotating drum, and a second drum volume defined by the second rotating drum, the first drum volume being communicable with the second drum volume, wherein the drum coating arrangement is configured such that the confectionary product has a longer residence time in the second drum volume than the first drum volume. | 07-17-2014 |
20140322404 | METHOD OF APPLYING EDIBLE PEARLESCENT COATING TO A FOOD PRODUCT - The present invention is directed to a powder spray apparatus for preparing a food product having an edible pearlescent coating, comprising: a spray zone having a spray device positioned proximate to at least one food product located in the spray zone for application of an edible pearlescent powder to the food product; a chamber for holding the edible pearlescent powder that is in fluid communication with the spray device; and a vibrator and/or a continuous forced air supply that assists in fluidizing the edible pearlescent powder in the chamber for delivery to the spray device. A method of using this apparatus and an edible pearlescent powder composition adapted for use in this apparatus are also disclosed. | 10-30-2014 |
20160007643 | METHODS FOR PREPARING FROZEN ONION SOUP AU GRATIN | 01-14-2016 |
20160095333 | METHODS OF MAKING COATED PET FOOD PRODUCTS - A method of manufacturing a coated pet food is provided. The method comprises providing an edible core having a moisture content of at least about 50% and a volume of from about 0.256 cubic centimeters to about 16.4 cubic centimeters. A first layer comprising a first plurality of particles is bonded to the edible core to provide the coated pet food. The first layer of the coated pet food resists 98% of abrasion in an abrasion test. | 04-07-2016 |
426292000 | Sequentially applied particulate solid | 6 |
20100021597 | HYBRID APPARATUS FOR APPLYING COATING TO PRODUCTS AND METHODS OF USE THEREOF - A hybrid apparatus for applying coating to product is disclosed. In at least one embodiment, the apparatus includes a first vibratory frame assembly in communication with a first pan assembly, wherein the first pan assembly receives a product and a coating and applies the coating to the products using vibratory motion. The apparatus further includes, a drum assembly that having a drum, wherein products and coating are received from the first pan assembly and the coating is further applied to the products using a rotational motion of the drum, and a second vibratory frame assembly in communication with a second pan assembly, the second pan assembly having at least one of a separator tray assembly and an alignment tray assembly, wherein the second pan assembly receives the products and coating from the rotating drum and at least one of separates and aligns the products using vibratory motion. | 01-28-2010 |
20100129507 | Edible Adhesive Coatings For Multi-Component Food Products - This invention relates to edible adhesive coatings for multi-component food products, methods of making edible adhesive coatings, food products comprising these edible adhesive coatings, and methods to make multi-component food products comprising edible adhesive coatings; and particularly to edible adhesive coatings for multi-component food products, methods of making edible adhesive coatings, food products comprising these edible adhesive coatings, and methods to make multi-component food products comprising edible adhesive coatings where one of the functions for the edible adhesive coating is to facilitate adhesion of particulate components, such as grains or granola pieces, to a base component, such as a food-based center. This invention, in one embodiment, provides an edible adhesive coating comprising a source of edible fat, a hygroscopic food powder, and optionally an emulsifier. In specific embodiments, the hygroscopic food powder is a dietary fiber, such as polydextrose, and the emulsifier is lecithin. The source of edible fat can be any typical source, including compound coatings and chocolate coatings. Other embodiments of the present invention provide methods to make edible adhesive coatings, methods to make food products using edible adhesive coatings, and food products comprising edible adhesive coatings. | 05-27-2010 |
20100266736 | PIZZA AND CRUST HAVING AN IRREGULAR EDGE - Premium quality parbaked frozen pizza can be made by adding premium rough cut toppings to a premium generally square crust having a rough edge mimicking a hand formed crust. The pizza provides the appearance of being hand made and baked in a brick wood fired oven providing a crispy exterior, a soft interior crust having characteristic toasted color indicia. In use, the pizza is packaged in conventional corrugated forms, outer wrapped and packaged for delivery in retail environments. The product can be removed from its packaging and baked at home, mimicking a product from a restaurant grade preparation. | 10-21-2010 |
20110217434 | Pizza Press And Method Of Making A Pizza - A device and method of using the device for preparing and baking pizzas. The device separates slices of pizza from each other and prevents ingredients from mixing or migrating across slices during preparation and cooking of the pizza. | 09-08-2011 |
20120244263 | REDUCED SODIUM SALT COMPOSITION - The invention allows for a reduction in the amount of sodium chloride applied to a food product, without adversely affecting the taste of the food product. Sodium chloride particles with bi-modal particle size distribution are combined with particles of another edible salt with a particle size distribution peak that falls between the bi-modal peaks of the sodium chloride particles. In this way, any off-flavors exhibited by the other edible salt are masked by the initial and final pure sodium chloride saltiness flavors provided by the composition. | 09-27-2012 |
20150335060 | CONTINUOUS COATING METHOD - Disclosed are methods and systems for continuously coating food pieces. The methods include a steps of directing and uncoated food stream through an enrober to apply a first coating to at least a portion of a surface of each food piece to form a coated stream and continuously redirecting a portion of the coated stream back through the enrober along with the stream of uncoated food pieces to apply at least one additional coating to the portion of the coated stream. | 11-26-2015 |
426293000 | Including surface coating with liquid or plastic | 16 |
20080305223 | HEAT STABLE, FAT-BASED CONFECTIONS AND METHODS OF MAKING SAME - New coated food products are provided. The products comprise a center food piece such as a nutmeat or cereal piece, and a coating surrounding the center food piece. The coating can be flavored with flavorings such as cheese, chocolate, or fruit. The coating comprises a substantially homogeneous mixture of a fat-based composition and a particulate material, which results in a stable coating that can tolerate higher temperatures when compared to prior art products while also having | 12-11-2008 |
20090258123 | PROCESS FOR PREPARING PARFRIED POTATOES FOR MICROWAVE HEATING - Potato pieces such as cut potato chunks are pre-processed by blanching, parfrying and freezing, followed by a surface-coating step wherein the potato pieces are coated with a blend of oil and lecithin. In a preferred form, the oil-lecithin blend comprises about 95% weight oil such as a soybean-based salad oil, and about 5% weight soybean-based lecithin. This oil-lecithin blend is applied to the pre-processed potato pieces as by spraying to achieve a product weight increase of from about 2% to about 8%. Such surface-coated frozen potato pieces are adapted for finish preparation by microwave heating, with the finish-prepared pieces exhibiting substantial and desirable external surface crispness in combination with clean and natural potato flavor. | 10-15-2009 |
20100062125 | Vitamin enriched snack chips - A process for improving the healthfulness of common snack foods, combining dietary supplements with strong-tasting flavorings in proportions and by process steps that maintain the taste of flavored snacks and the effectiveness of the supplements. | 03-11-2010 |
20100092630 | METHOD FOR THE PREPARATION AND DISTRIBUTION OF BREADED SEAFOOD PRODUCTS AND BREADING COMPOSITION - A method for preparing and frying untreated seafood in an automated process is disclosed. In an example, a single days volume of the seafood products are coated in batter, breaded in a crumb mixture comprising cracker meal and panko crumbs, refrigerated, and then fried upon placement of a customer order in a short period of time. Alternately, the refrigerated seafood product may be battered and breaded and then fried upon placement of a customer order in a short period of time, for immediate consumption. The methods allow for effective production of seafood products in the quick service restaurant type environment. The invention also relates to a method of making and distributing fried seafood products to a consumer. | 04-15-2010 |
20100104709 | METHOD OF COOKING MEAT, FOWL, OR SEAFOOD USING OIL CONTAINED THEREIN, AND A PLATE OF CHICKEN PREPARED USING THE METHOD - Provided are a method of cooking a raw meat and a plate of chicken prepared using the method. The plate of chicken is a healthy food and has a crispy coating and tender and moist inner flesh, like common fried chicken. The method of cooking a raw meat using oil contained therein includes: cutting the raw meat into pieces of a predetermined size and putting the cut raw meat pieces in a salt-containing sauce to age the raw meat pieces; removing the salt-containing sauce from the surface of the primarily aged raw meat pieces; putting the primarily aged raw meat pieces in an oven and roasting the raw meat pieces at a relatively low temperature such that juices come from the raw meat; uniformly coating the surface of each of the juicy raw meat pieces with coating powder; putting the raw meat pieces having the coating powder layer in an oven again and roasting the raw meat pieces; and further roasting the raw meat pieces, with the oven open, while supplying ambient air flow into the oven, such that having moisture vaporized from the coating powder layer of the raw meat pieces be exhausted out of the oven. | 04-29-2010 |
20100173051 | REDUCED SUGAR PRE-SWEETENED BREAKFAST CEREALS COMPRISING TRI- AND TETRA SACCHARIDES AND METHODS OF PREPARATION - A reduced sugar presweetened ready to eat breakfast cereal is prepared by coating dried cereal base pieces or food pieces with a reduced-sugar composition comprising maltotriose, maltotetrose in full or partial substitution for sucrose, and a high potency sweetener. The reduced-sugar coating can have a sucrose content of less than 70%, yet provides taste, texture, appearance, and bowl life that mimics presweetened R-T-E cereals having a coating with more sucrose. | 07-08-2010 |
20100183784 | Method and Device for Arranging a Sprinkling Material on a Dough Piece - The present invention relates to a method and device for arranging sprinkling material, such as seed, on a dough piece, comprising means for arranging the sprinkling material on a surface for dough pieces and means for placing the dough piece on the surface provided with the sprinkling material, and also further comprising in an advantageous embodiment means for applying an adhesive such as water to at least a part of the dough piece to be provided with the sprinkling material, wherein the means for placing the dough piece are adapted to place the dough piece with the part provided with the adhesive facing toward the surface. | 07-22-2010 |
20100266737 | ANTIOXIDANT STABILISATION OF NUTS AND SEEDS AND OF PRODUCTS CONTAINING THE SAME - The subject of the invention is antioxidant stabilisation and protection of nuts and/or seeds etc. and of products containing nuts and/or seeds. As known, nuts and seeds become rancid over time, and although several methods of preserving the same exist, including cooling, vacuum packaging, and the use of synthetic stabilizers, there is a need for improved methods of preserving nuts and seeds, as well as products comprising the same. According to this invention antioxidant extracts of plants from the Labiatae family, such as rosemary, sage, balm, oregano, summer savory, mint and thyme, which are natural antioxidants, are used for stabilisation nuts and/or seeds, as well as products comprising the same. | 10-21-2010 |
20110038994 | Food Glazing Method - A food glazing system for automatically applying a glaze to an edible object. An inclined heatable surface is disposed in the path of sugar dispensed from a sugar dispenser and is positioned to heat the sugar enroute to an edible object to be glazed. | 02-17-2011 |
20130029018 | Preserving seasoning flavour profiles during the manufacturing of food-seasoning sheets - A method and an installation are provided for preserving desired seasoning flavour profiles during the manufacturing of food-seasoning sheets. The method includes the steps of; laying a thin layer of adhesive on a base sheet; removing air from the adhesive prior to the step of laying; reducing free moisture from the adhesive during the step of laying, and depositing food-seasoning ingredients onto the thin layer of adhesive. The installation for manufacturing food-seasoning sheets includes an adhesive dispenser having a reservoir and a delivery slot communicating with the reservoir for dispensing adhesive. The dispenser has a heating element mounted thereto for heating the adhesive. The adhesive is made under a partial vacuum and it is conveyed to the dispenser in a partial vacuum. | 01-31-2013 |
20130171307 | METHOD FOR PRODUCING COATED SHAPED MEAT FOR PREPARATION IN A TOASTER, SHAPED MEAT PRODUCT AND ITS USE FOR PREPARING A SCHNITZEL IN A TOASTER - A method for producing coated shaped meat for preparation in a conventional toaster, having the following steps: Forming shaped meat pieces from a moulding material containing ham meat pieces, so that the shaped piece of meat has a mean thickness of 5 mm to 22 mm and a width of 50 mm to 160 mm, wet coating the shaped pieces of meat with a wet-coating produced from crushed or minced meat-type raw materials, drinking water and auxiliary materials, dry coating the wet-coated shaped piece of meat, deep-frying the dry-coated shaped pieces of meat, removing surplus frying fat from the deep-fried shaped pieces of meat, so that the shaped pieces of meat have a frying fat content of less than 15 percent by weight, and freezing the deep-fried shaped pieces of meat from which the surplus frying fat has been removed. | 07-04-2013 |
20130280390 | SHIRRABLE SPICED CASING WITH INNER COATING - A method is provided for coating tubular food casings ( | 10-24-2013 |
20130323377 | RICE STARCH IN SUGAR FREE COATINGS - Sugarless coated products comprising a product coating, wherein the product coating comprises rice starch, at least one sugar alcohol and a panning additive, as well as methods and use thereof. | 12-05-2013 |
20140370170 | Process for Seasoning Reduced Fat Snacks - A method for preparing a low-fat snack food fries the snack food, removes some of the oil accumulated by the frying, re-applies oil onto the surface of the snack food and then applying a seasoning or flavoring that adheres to the snack food via the surface coating of oil. | 12-18-2014 |
20160058033 | PROCESS FOR MAKING A PET FOOD IN THE FORM OF A COATED KIBBLE - A process of making a pet food include providing a core pellet; providing at least one coating material; applying the coating material to the core pellet to form a coated kibble using a continuous fluidizing mixer; wherein application of the coating material occurs at a Froude number range of from about 0.8 to about 3 and a Peclet number greater than about 6. | 03-03-2016 |
20160249672 | COATED FOOD PRODUCT AND METHOD OF PREPARATION | 09-01-2016 |
426294000 | Suspension of particulate solid in gaseous medium | 3 |
20140093628 | SEASONING AND METHOD FOR SEASONING A FOOD PRODUCT WHILE REDUCING DIETARY SODIUM INTAKE - A method for seasoning food to reduce dietary sodium intakes includes seasoning the food product with sodium chloride having a mean distribution curve size of not more than approximately 20 microns. The amount of sodium chloride included in the seasoned food product to produce the desired flavor intensity takes into account that the sodium chloride exhibits a salt intensity that is greater than a salt intensity of an equal amount of sodium chloride having a mean distribution curve particle size greater than approximately 20 microns. | 04-03-2014 |
20140170277 | PROCEDURE FOR THE PRESERVATION OF BY-PRODUCTS FROM THE MEAT INDUSTRY AND OTHER FOOD INDUSTRIES - Based on the idea of using preservatives to prevent putrefaction of by-products during storage and transport, without refrigeration, pressurized application of preservatives as well as pressurized air is used to achieve a nebulisation of the preservatives, as well as a homogeneous distribution thereof on the by-products. This is performed every time by-products are loaded into a hopper, being dosed and applied to the apex of the cone and/or surface of the by-product stored in the hopper, so configured by the stacking of by-products. Furthermore, the storage is performed without loss of leachates, using to this end a sealed airtight hopper. Thus, the efficacy of the preservatives is maximized. Optionally, the preservative may be incorporated during the loading of the by-products, such that when the storage occurs without fluid loss from the by-products, a container that may or may not be airtight may then be used. | 06-19-2014 |
20150342239 | METHOD FOR SMOKING MEAT - A method for smoking meat comprises applying a dry smoke powder to an exterior surface of a meat to create a treated meat, inserting the treated meat into a cooking bag, sealing the cooking bag to create a bagged meat, and cooking the bagged meat with steam to a desired internal temperature of the meat. | 12-03-2015 |
426295000 | Embedding, rolling or tumbling of particulate solid in core | 11 |
20080305224 | Tumble breading system, and related method - A tumble breading system for applying a breading material to a food includes a housing designating an internal clean area, and an infeed belt for conveying the breading material and the food, arranged across the infeed belt in an infeed order, into the clean area. A rotary assembly with a plurality of vertically offset, rotating tumblers accepts and tumbles the food with the breading material as the tumblers rotate, to bread the food. An output belt accepts the breaded food from the tumblers and conveys the breaded foods from the clean area and the housing. The food arrives at the output belt in substantially the infeed order. | 12-11-2008 |
20090214728 | MIXTURES HAVING A SALTY TASTE - The present invention relates to a mixture comprising or consisting of:
| 08-27-2009 |
20090246333 | METHOD AND DEVICE FOR PRODUCING SHAPED MEAT PORTIONS FROM WHOLE NATURAL MEAT PIECES - A device for producing shaped meat portions, the device including a sorting device for sorting meat into a first set of pieces having a weight which is below a desired weight, a second set of pieces having a weight which corresponds to a desired weight, and a third set of pieces having a weight which is above a desired weight. The device further includes a cutting device which cuts each of the third set of pieces to a desired weight so that the cut pieces having a desired weight define a set of selected meat pieces. A transport device transports the set of selected meat pieces and a freezing facility through which the transport device conveys the set of selected meat pieces and which freezes the set of selected meat pieces. The device further including a shaping device which presses or presses and punches the frozen set of selected meat pieces in a mold and thus transforms the frozen set of selected meat pieces into a final shape or a plurality of final shapes, wherein the shaping device produces in a controlled manner meat portions having a predefined weight and a predefined three-dimensional shape. | 10-01-2009 |
20100215817 | TUMBLE BREADING SYSTEM, AND RELATED METHOD - Tumble breading assemblies, systems, and methods for applying breading material to food are described herein. In accordance with one embodiment of the present disclosure, a rotary tumbling breading assembly for applying a breading material to a food generally includes a first rotary tumbler having a first channel for accepting the food and breading material and for rotating the food with the breading material, a second rotary tumbler offset beneath the first tumbler and having a second channel arranged to accept the food and the breading material from the first channel of the first rotary tumbler. | 08-26-2010 |
20110104346 | SYSTEMS AND METHODS FOR SEASONING MEAT - The systems and methods described herein relate to automatically seasoning meat. In particular, the systems include a seasoning dispenser positioned over a moving conveyor. The conveyor is coupled to a partially perforated drum having agitator structures. The rotatable drum is coupled with a seasoning collector and a return conveyor, which in turn is coupled back to the seasoning dispenser. During operation, the seasoning dispenser dispenses seasoning into the cavities of meat that are disposed along the conveyor. The seasoning-filled meat falls into the rotatable drum and tumbles about while striking the agitator structures and the walls of the drum, thereby distributing the seasoning across interior and exterior surfaces of the meat. Excess seasoning is collected through the perforations in the drum by the seasoning collector and returned to the seasoning dispenser by the return conveyor for re-use. | 05-05-2011 |
20120244264 | APPARATUS FOR APPLYING COATING TO PRODUCTS AND METHODS OF USE THEREOF - An apparatus and method for coating products is disclosed herein. An exemplary method includes receiving coating at an inlet end of a pan assembly for application to a product, vibrating the pan assembly using a vibratory frame assembly connected thereto, positioning the product at the inlet end of the pan assembly, removing excess coating from at least a portion of the pan assembly, receiving the product at the discharge end of the pan assembly, and receiving the excess coating at the discharge end of the pan assembly and transporting it to the inlet end of the pan assembly. | 09-27-2012 |
20120276259 | ROLLED SHEET OF COOKIE DOUGH - Methods and formulations for forming a rolled cookie dough configuration for shipment, display and storage. The rolled configuration can be frozen and/or refrigerated and be subsequently unrolled prior to use. The cookie dough can be formulated so as to unroll into a flat sheet configuration without cracking, breaking and/or sticking together. When unrolled, the flat sheet configuration can be sliced/cut with cookie cutters to create specially shaped cookie units for baking. Excess dough can be trimmed and rerolled for further cutting with a cookie cutter. | 11-01-2012 |
20130243915 | FOOD PRODUCT STABILIZER APPARATUS AND METHOD - An apparatus for processing a food product includes an ingredient station for providing ingredients into the food product; an impingement freezer downstream from the ingredient station for reducing a temperature of a surface of the food product to provide a frozen crust at said surface to retain the ingredients in the food product and adapt the food product to retain deformation to a select shape; and a press excluding a cutter disposed downstream of the impingement freezer for pressing the food product to the select shape, wherein the frozen crust retains the select shape of and the ingredients in the food product. A method for processing the food product is also provided. | 09-19-2013 |
20140178542 | PROCESS FOR THE MANUFACTURE OF AN INFUSIBLE BEVERAGE INGREDIENT - The present invention relates to a process for the manufacture of an infusible beverage ingredient comprising dried fruit pieces, the process comprising the steps of: (a) providing fruit pieces and coating particles; (b) mixing the fruit pieces and the coating particles to provide coated fruit pieces; and then (c) drying the coated fruit pieces to a moisture content of less than 30 wt %, preferably to a moisture content of 0.1 to 10 wt % wherein the coating particles comprise particles of fruit peel which are less than 1.5 mm in diameter. | 06-26-2014 |
20140335247 | System and Methods for Continuous Production of Proteinaceous Patties Dressed with Food Grade Particulate - Provided herein is a continuous production line for a dressed proteinaceous patties with a solid food grade particulate using a coordinated volumetric toothed dispensing cylinder and variable speed conveyor for precisely controlled introduction of the particulate to a stream of proteinaceous material which is then formed into a patty. | 11-13-2014 |
20160021915 | FOOD STORAGE CONTAINER AND METHODS OF USE - A spherical food storage container with a lid for adding foods, or for extracting food is provided. The spherical food storage container can be stored as two or more pieces that may be assembled to form a spherical container for holding food, while providing a lid in a portion of one of the hemispheres for the addition of a food, or for extraction of the food. The container and the portions of the container are made of food grade plastic that is dishwasher safe. The food storage container is made from paper, cardboard, poly-vinyl chloride (PVC), plastic, ceramic, metal, wood, fiber glass, a glass reinforced plastic, or combinations thereof. In at least one embodiment, the container and the portions of the container are made of food grade plastic that is dishwasher safe. | 01-28-2016 |
426296000 | Subsequent cooking | 10 |
20090220657 | Automatic Pizza Shaping Conveyor Device and Method - An automatic pizza shaping conveyor device and process of making a pizza are disclosed. The device has a dough machine, a shaping component, a heater and a conveyor. The dough machine receives handmade dough or machine-kneaded dough and processes the dough into pizza ready dough. The processed dough is sent by the conveyor to the shaping component, which processes the dough into 45 wedges and receives toppings which are added to the wedges. The heater then receives the wedges to which the toppings have been added, heats and cooks the wedges to produce the completed pizza product. The process takes uncooked or raw dough and produces an elongate sheet of pizza dough, cuts alternately oriented 45 degree shaped pie-shaped segments from the sheet of dough, but keeps the segments touching each other, applies pizza sauce, cheese and other ingredients to the cut segments to produce coated segments, and then conveys the coated segments through an oven. | 09-03-2009 |
20090285951 | METHOD FOR THE PREPARATION AND DISTRIBUTION OF BREADED SEAFOOD PRODUCTS AND BREADING COMPOSITION - A method for preparing and frying untreated seafood in an automated process is disclosed. A single days volume of the seafood products are coated in batter, breaded in a crumb mixture comprising cracker meal and panko crumbs, refrigerated, and then fried upon placement of a customer order in a short period of time. The methods allow for effective production of seafood products in the quick service restaurant environment. The invention also relates to a method of making and distributing fried seafood products to a consumer. | 11-19-2009 |
20100009051 | METHOD FOR THE PREPARATION AND DISTRIBUTION OF BREADED SEAFOOD PRODUCTS AND BREADING COMPOSITION - A method for preparing and frying untreated seafood in an automated process is disclosed. A single days volume of the seafood products are coated in batter, breaded in a crumb mixture comprising cracker meal and panko crumbs, refrigerated, and then fried upon placement of a customer order in a short period of time. The methods allow for effective production of seafood products in the quick service restaurant environment. The invention also relates to a method of making and distributing deep fried seafood products to a consumer. | 01-14-2010 |
20100272871 | COATING COMPOSITION AND PROCESS FOR BAKED PRODUCTS TO IMPART THE ATTRIBUTES OF FRIED PRODUCTS - A composition and process for baked food products is provided to impart the sensorial attributes of fried food products. The composition is in the form of a batter coating, either powdered or wet, which is applied to a food product, and when baked, has the taste, texture and appearance of a fried food product. The batter coating includes at least an enzyme-modified starch or flour or other starch-containing material having oil absorbing capabilities. The enzyme-modified starch is plated with a liquid cooking oil in order to bring the liquid cooking oil into the process, and the batter coating retains the incorporated liquid cooking oil during processing to impart a fat fried texture, appearance and taste to the baked food product. | 10-28-2010 |
20110070347 | COMPOSITION FOR BLOCKING INTERFIBRILLAR SPACES IN MEAT AND MEAT TREATMENT METHODS USING SAID COMPOSITION - The invention relates to a gluten-free composition that acts as an agent for blocking interfibrillar spaces in meat tissue and to a method for forming a ‘cover’ which, during cooking, provides an increase in the vapour pressure inside the fillet or piece of meat and, consequently, in the temperature inside same, thereby reducing both cooking time and meat juice loss, which increases the mass yield, juiciness and flavour characteristic of meat at the end of the cooking process. In addition, the invention relates to methods for treating meat with said composition prior to cooking. | 03-24-2011 |
20130059046 | INSTANT NOODLES AND METHOD FOR PRODUCING THE SAME - The present invention obtains instant noodles which do not cause sticking and are easily loosened. Especially, the present invention provides an instant noodles producing method capable of preventing the sticking of the noodle strings even when the noodle strings are straight-type noodles. In a production process of the instant noodles, powdered oil is applied to the surface of a dough sheet or the surfaces of the noodle strings before steaming. Especially, after the powdered oil is applied to the dough sheet. the dough sheet is rolled out once or more. With this, the powdered oil is firmly fixed to the surfaces of the noodle strings. Thus, an extremely high sticking preventing effect can be obtained by an extremely small amount of the powdered oil. | 03-07-2013 |
20130243916 | LOW SODIUM SALT TORTILLA AND METHOD FOR PREPARATION THEREOF - The invention includes a flour tortilla having a low sodium content and to a method for preparing same. The method comprises has the following steps: (i) providing a flour tortilla dough in a portion sufficient to prepare the tortilla; (ii) coating at least part of the surface of the dough with a salty taste enhancer, thus obtaining a coated dough; thereafter (iii) forming the coated dough into a tortilla shape; and thereafter (iv) baking the coated dough. The salty taste enhancer is a sodium salt substitute or the salty taste enhancer is a sodium salt composition having enhanced salty taste, or the salty taste enhancer is a chloride salt of sodium or potassium, applied in an amount of at least 0.05 wt. % based on flour weight. | 09-19-2013 |
20140106038 | Apparatus and related methods of roasting, grinding, and brewing coffee - Disclosed are apparatus and related methods of roasting coffee beans, grinding coffee beans and brewing ground coffee. The purpose of this disclosure is to provide a more flavorful coffee brew while minimizing bitterness, acidity, astringency and sourness. The disclosed apparatus and related methods demonstrate economic benefits (e.g., cost savings) over the prior art. In the coffee bean roasting methodologies, caffeol oils (the essence of coffee flavor) are captured via diatomaceous earth or similarly porous powders. Additional chemicals may be added to the coffee beans to enhance overall bean flavor. After roasting the beans are ground. Finally, the ground coffee is brewed with activated carbon to remove undesirable chemicals that cause bitterness, acidity, astringency, and/or sourness. | 04-17-2014 |
20160021894 | FOOD PRODUCTS CONTAINING COFFEE CHERRY PARTICULATES - Food products having portions of coffee cherries are described, as well as components thereof and methods of forming. The food product may include a particulate composition and at least one flavoring agent. The particulate composition may include one or more portions of a dried coffee cherry, which may include a deseeded coffee cherry. | 01-28-2016 |
20160081386 | METHOD OF TRANSFORMING EGGS INTO A CONVENIENT FINGER FOOD - A method of transforming eggs into a convenient finger food is provided. The method may have multiple stages, including at least two steps involving freezing of the egg product that is intermediately steam cooked, breaded and deep fried. | 03-24-2016 |