Class / Patent application number | Description | Number of patent applications / Date published |
426455000 | Including treatment with aqueous material, e.g., hydration, etc. | 30 |
20100209578 | METHOD AND APPARATUS FOR MAKING FOOD CHIPS - An apparatus for making food chips, comprises a source of heat, and a conveyer belt arranged such that, when in use, food chips are held between the belt and the heat source at least a part of the path of the belt, and wherein the belt is steam permeable. Also, a method for making food chips comprising feeding sliced mono layered food between a steam permeable conveyer belt and a heat source and guiding steam from the food through the steam permeable belt. | 08-19-2010 |
20130089648 | MULTI-STEP PROCESS FOR PRODUCING INTERMEDIATE MOISTURE FOODS, AND ASSOCIATED SYSTEMS AND METHODS - Food processing methods and associated apparatuses are disclosed herein. In one embodiment, a food processing method includes heating a meat product in an oven to a pasteurizing temperature of the meat product followed by drying the meat product at the oven temperature that is below the maximum oven temperature of the processing cycle. In another embodiment, the method includes heating a meat product in a continuous belt grill, followed by drying the meat product in a temperature/relative humidity controlled oven. By breaking the food processing method into at least two phases, the method can result in a shorter processing time with better control of the process end points. | 04-11-2013 |
20140030407 | De-Oiling Apparatus and Method in Manufacture of Low Oil Potato Chips - An apparatus for de-oiling potato slices, the apparatus comprising an elongate longitudinal conveyor having an upstream end and a downstream end, the conveyor being permeable to oil, water and air and being adapted to convey potato slices on the conveyor, a water spray station located towards the upstream end and a plurality of air-blower stations located in succession downstream of the water spray station, the water spray station comprising upper and lower water spray units adapted to spray water downwardly and upwardly, respectively, towards the conveyor, and each air-blower station comprising upper and lower air knife units adapted to direct an air blade downwardly and upwardly, respectively, towards the conveyor. | 01-30-2014 |
20150024101 | Method of and System For Surface Pasteurization or Sterilization of Low-Moisture Particulate Foods - A method of and a system for surface pasteurizing or sterilizing low-moisture particulate foods, such as nuts, oats, and spices, is disclosed wherein the foods are pre-heated, pasteurized or sterilized in a gas, optionally dried, and cooled. The gas pasteurizing or sterilizing the foods contains water vapor and one or more further gasses, preferably air. | 01-22-2015 |
20150140188 | PROCESS FOR THE CONTINUOUS PRODUCTION OF PASTEURIZED DRIED MINCED MEAT, RECONSTITUTED IN THE FORM OF THIN SLABS, AND UNIT FOR CARRYING OUT SAID PROCESS - A process for manufacturing minced meat includes
| 05-21-2015 |
20150342227 | COMBINATION OF DRYING AND SMOKING - The present invention relates to a line comprising an oven and a drying chamber. The present invention further relates to a process how to cook s food product. | 12-03-2015 |
426456000 | And subsequent heat treatment of dehydration | 24 |
20100092635 | ALLERGEN-FREE OR DAIRY FREE LCPUFA POWDERED COMPOSITIONS AND THE USE THEREOF IN FOOD PRODUCTS AND ESPECIALLY INFANT FORMULAS - Allergen-free or dairy free LCPUFA powdered compositions and the use thereof in food products and especially infant formulas. The present invention relates to allergen-free (or at least dairy free) spray dried composition comprising an oxidation sensitive edible oil and a matrix material. The matrix material comprises a specific emulsifying agent and a specific glucose syrup. Further, the invention relates to a process for preparing such compositions and to the use of such compositions in an infant food product. | 04-15-2010 |
20110091620 | Apparatus and Method for Perforation of Fruits and Vegetables - An apparatus and method for the perforation of the skins or hulls of food pieces to more efficiently produce a dried, shelf-stable product. The apparatus contains two parallel and adjacent blade wheels positioned longitudinally within a frame in substantially the same horizontal plane at a distance from each other such that the blades' teeth contact product passing between the blade wheels and make perforations. Each blade wheel comprises a plurality of circular blades with a plurality of teeth around the circumference mounted on a rotatable shaft. In one aspect, a guard is provided for each blade wheel to ensure that no product remains on the blades after perforation. The shape, size and number of blades and the distance between the blade wheels may be modified with respect to the size and shape of the product and the strength of the product's skin or hull. | 04-21-2011 |
20110256286 | Steam and platen toasting device - In accordance with the invention, a device and method for steaming and toasting food items is provided. The device is particularly suited for steaming and toasting hamburger sandwich bun heels and crowns. The device in accordance with the invention may include a steam outlet for steaming food items by impinging steam onto the food item. A conveyor moves the food item along a toasting pathway in which the food item is toasted by a heated platen extending along at least a portion of the toasting pathway. | 10-20-2011 |
20110305808 | SYSTEM AND METHOD FOR CONTINUOUS CITRUS PEEL CELLULAR EXPANSION - A method for treating citrus peel by processing pieces of raw citrus peel through a plurality of progressive, continuous clean steaming and mechanical pressing stages; rupturing at least some of the cells of the pieces of raw citrus peel to release liquid, sugar and oil bound within the pieces of raw citrus peel; and transforming the pieces of raw citrus peel into press cake and pressate. The clean steaming step ay involve using clean steam that is free of chemical water treatment additives. | 12-15-2011 |
20120082775 | Method and apparatus for oil-free production of food products in a rotary impingement oven - A rotary air impingement oven enables volume production of oil-free food products including those from root crops such as potato chips. The oven contains a cage-like drum with perforate or foraminous sidewalls rotatably disposed within the oven such that the sidewalls, containing product therein, are exposed to temperature and velocity controlled impinging process vapor which is withdrawn continuously during drum rotation. The food products within the drum are urged by an internal baffle towards the drum discharge during rotation. | 04-05-2012 |
426457000 | To form flake product | 1 |
20090087531 | GRAIN HYDRATION AND FLAKING PROCESS, APPARATUS, AND PRODUCT - An apparatus and related method for preparing grain for animal ingestion. The apparatus comprises an elongate cooking vessel having a rounded interior bottom portion and a rotating mixing and impacting assembly which extends longitudinally in the vessel from the inlet end to the outlet end thereof. The mixing and impacting assembly comprises: a center shaft; a plurality of mixing blades which rotate with and extend substantially parallel to the center shaft; and a plurality of elongate paddles which also rotate with and extend substantially parallel to the center shaft. The mixing blades travel beneath the grain surface level for stirring the grain material. The paddles are closer to the center shaft than are the mixing blades such that the paddles impact and displace the grain surface level. | 04-02-2009 |
426458000 | Of cereal dough or cooked cereal dough | 3 |
20100112167 | Soluble Oat Or Barley Flour And Method Of Making Utilizing A Continuous Cooker - Preparing soluble oat or barley flour in one-step using an extrusion (continuous cooking) process to dextrinize and gelatinize cook the oat or barley flour. | 05-06-2010 |
20100189861 | SWEETNER AND USE - Sweeteners on the basis of a simultaneously transglucosylated sweet glycoside mixture of | 07-29-2010 |
20120207897 | INSTANT NOODLES AND METHOD FOR PRODUCING THE SAME - The present invention provides a method for producing instant noodles which have an excellent reconstitution property and excellent taste and texture and can be reconstituted by pouring boiling water even if the noodles are thicker than before. In the method for producing the instant noodles, a noodle belt is extremely strongly rolled out once or more at a rolling rate of 60% or higher in a noodle belt rolling step, raw noodle strings are obtained from the noodle belt, superheated steam is sprayed to the obtained raw noodle strings, moisture is supplied or not supplied to the noodle strings, the noodle strings are steamed by saturated steam or superheated steam or are boiled to realize gelatinization, and the noodle strings are dried after the gelatinization. | 08-16-2012 |
426459000 | Of isolated cereal seed or bean material | 11 |
426460000 | Whole seed or bean material | 10 |
20090117241 | Fine Bubble Generating Apparatus - This invention provides a fine bubble generating apparatus which can efficiently generate fine bubbles on the nanometer level. This apparatus comprises a cylindrical member ( | 05-07-2009 |
20110229616 | METHOD OF WASHING COCOA BEANS TO IMPROVE THE QUALITY OF THE COCOA PRODUCTS OBTAINED FROM SUCH BEANS - Provided are methods of removing contaminants from cocoa beans, reducing free fatty acids in cocoa butter of the cocoa beans or a combination thereof. The methods are accomplished by use of a pre-washing solution placed in contact with the cocoa beans. Cocoa products produced by such methods and systems for performing such methods on cocoa beans are also disclosed. | 09-22-2011 |
20160037792 | METHOD FOR PRODUCING ROASTED COFFEE BEANS - The present invention provides a method for producing roasted coffee beans useful as a starting material for a coffee beverage having rich body, suppressed in unpleasant taste and reduced in the amount of hydroxyhydroquinone. The method for producing roasted coffee beans of the present invention includes placing starting material roasted coffee beans in an airtight container and subjecting the roasted coffee beans to a heat treatment at from 100 to 160° C. under humidified conditions. | 02-11-2016 |
426461000 | By steam | 6 |
20100136192 | Method for Roasting and Surface- Pasteurization of Foods Products - The invention relates to a process for roasting and surface pasteurization of particulate food products. The roasting and surface pasteurization can be combined and united to form one process, if, according to the invention, it is provided that a treatment is carried out in a moist atmosphere at temperatures >100° C., that the pasteurization treatment is carried out in a roasting system during the roasting operation, that during the pasteurization phase the temperature of the product surface is held a few degrees below the dew point temperature of the atmosphere which is established, that the pasteurization is performed for 1-30 min, and that with advancing or continued roasting the water of condensation on the surface of the food products is removed and the water uptake of the same is minimized. | 06-03-2010 |
20100266741 | Process For Producing High Flavour Cocoa - The disclosure is directed to a process for the manufacture of roasted cocoa nibs. It is further directed to processes of producing cocoa liquor and cocoa powder from the roasted cocoa nibs. | 10-21-2010 |
20140193557 | Method of Producing Processed Brown Rice - A method of producing processed brown rice, containing at least the steps of:
| 07-10-2014 |
20150118372 | PROCESS FOR TREATING COCOA CAKE - Preground cocoa cake powder is mixed with pH neutral or alkalized water and continuously fed into a recirculating jet mill operated by superheated steam. In the mill, butterfat is separated while the cocoa cake is ground to a uniform fine particle size. Flash vaporization of the water mixed with the cake causes the particles to “explode,” improves separation of butterfat, and aids in the grinding action of the mill. Solid particles in the exit stream of the mill are recovered by cyclone separation, as a finely ground, defatted, cocoa product. Exhaust gases and butterfat exiting the cyclone separator system are fed into a desuperheater, where butterfat is recovered. The exhaust of the desuperheater is delivered to a bag collector for further separation and recovery. Other components that have a negative effect on the cocoa powder are neutralized and/or removed, providing an enhanced taste to the final product. | 04-30-2015 |
20160175844 | WATER AND ENERGY SAVING PROCESS FOR MAKING WHOLE GRAIN AND WHOLE GLUTEN-FREE GRAIN FLOUR | 06-23-2016 |
20160175845 | WATER AND ENERGY SAVING PROCESS FOR MAKING WHOLE GRAIN AND WHOLE GLUTEN-FREE GRAIN FLOUR | 06-23-2016 |
426462000 | Cereal | 1 |
20100297318 | HYBRID MAIZE WITH UNIFORM CONCENTRATION OF ANTHOCYANINS OF EASY EXTRACTION AND PROCESS FOR THE EXTRACTION OF ANTHOCYANINS FROM HYBRID MAIZE - HYBRID MAIZE WITH UNIFORM CONCENTRATION OF ANTHOCYANINS, OF EASY EXTRACTION AND PROCESS FOR THE EXTRACTION OF ANTHOCYANINS FROM HYBRID MAIZE, deals with the generation of a hybrid maize with an uniform concentration of anthocyanins and the process for their extraction, providing for the use of anthocyanins and the utilization of maize, without generating rejects in this process, for that purpose, the species in natura containing anthocyanins are properly crossbred with other predefined germplasms, with the proper and adequate characteristics so as to serve as the basal matrix to receive, deposited on its surface, a skin with uniform and easily removable anthocyanins according to the difference of consistence between skin and grain. | 11-25-2010 |
426463000 | Cereal material, e.g., flour, meal, bran, etc. | 1 |
20140093629 | METHOD FOR THE PREPARATION OF STABILIZED RICE BRAN FINE POWDER - A process for the production of stabilized rice bran fine powder is described. The process comprises adjusting the moisture content of the rice bran, deactivating rice bran lipases and peroxidases using superheated steam, drying the stabilized rice bran, and pulverizing the dried stabilized rice bran using a turbulent powdering machine with the concomitant introduction of a liquefied inert gas. | 04-03-2014 |
426464000 | With size reduction, e.g., mashing, cutting, etc. | 4 |
20080199581 | PROCESSS FOR SACCRIFICATION AND LIQUIFICATION OF POTATO AND TAPIOCA - A method of preparing a food concentrate material, by the following steps: forming a slurry of water, dehydrated potatoes and whole grain tapioca flour; adjusting the pH of the slurry to a neutral value; heating the slurry; performing particle reduction of the slurry; steam heating the slurry to destroy viable bacteria and enhance starch formation; flashing residual steam and volatile constituents from the slurry; cooling the slurry; incubating the slurry with cellulase, bacterial amylase, and fungal amylase; and, heating the slurry to degrade the enzymes. The resultant hydrated concentrate can be used directly for human consumption or dried and ground into a powdered concentrate | 08-21-2008 |
20080299273 | METHOD OF REDUCING ACRYALMIDE BY TREATING A FOOD PRODUCT - Disclosed is a method for making low acrylamide potato flakes. When the treated potato flakes made by the present invention are used to make a low moisture, shelf stable food product, the level of acrylamide will be lower than if untreated flakes are used. The present invention is directed towards treating potato slices in an acidic solution prior to the mashing step. Optionally an acrylamide reducing agent can be added to the cooked and mashed potatoes before drum drying the potato mash and grinding the dried mash into potato flakes. | 12-04-2008 |
20090297679 | CRUMB PROCESS - A process for the production of crumb is disclosed in which a wet crumb feedstock comprising bulk sweetener, protein and water is formed and then simultaneously dried and comminuted in a thin layer rotary paddle dryer ( | 12-03-2009 |
20100196569 | QUINOA GRAIN PROCESSING AND PRODUCTS - grain products having a reduced bitter flavor with a sweet taste or crunchy texture. Despite numerous beneficial properties, | 08-05-2010 |