Quantcast
Channel: Free Patents Online: Food or edible material: processes, compositions, and products
Viewing all 7957 articles
Browse latest View live

HARD AND CRUNCHY CONFECTIONARY COATING

0
0
A confectionary product has a confectionery center coated with a hard and crunchy confectionary coating formed from rapid crystallizing saccharide, a viscosity increasing agent, and a film forming agent.

CONSUMABLES AND METHODS OF PRODUCTION THEREOF

0
0
The present invention relates to a confectionery product comprising an extruded body portion and at least one extruded tubule, wherein the tubule comprises a tube or a flfst material and a bore of a second material, and the tube is formed of a different material than that of the body portion and/or the bore. The invention also relates to a method of production of the same.

NESTABLE PRODUCE CONTAINER

0
0
A produce container comprises a basket portion and a closure portion, which are hingedly secured to one another to be relatively movable between an open configuration and a closed configuration. The container can be secured in the closed configuration by at least one tab projecting distally from a front edge of a basket portion peripheral lip or closure portion peripheral lip, which tab is received within a corresponding slot defined inwardly of the front edge of the other peripheral lip. Each slot extends into a collocated recess in the outer surface of that peripheral lip, and each tab has an outwardly extending locking projection which, in the closed configuration, engages a corresponding recess engagement surface. Each locking projection terminates inwardly of the outer surface of the front edge of the respective peripheral lip and each tab terminates below the upper surface of the respective peripheral lip.

METHOD AND SYSTEM FOR ASSEMBLING A PIZZA

0
0
A system for assembling a pizza includes: a computer configured for receiving an order for the pizza; a database accessible by the computer for providing a list of ingredients for the pizza based on the order; a monitor operably connected to the computer and positioned in an order preparation area for displaying instructions for assembling the pizza; and a scale operably connected to the computer for continuously weighing the pizza during assembly of the pizza. The monitor then displays instructions to apply the ingredients. As the ingredients are applied to the pizza, the scale is continuously weighing the pizza and outputting a signal representative of the weight to the computer, which then displays an indication that the appropriate amount of a selected ingredient has been applied to the pizza.

Producing Infused Beverages Using Ultrasound Energy

0
0
Infused beverages are produced using ultrasound energy. The device delivers ultrasound energy to the target, producing infused beverages that may have more flavor and smoothness and are safer than conventionally produced infused beverages. The process of infusing one or more ingredients with a beverage comprises placing the ingredients with beverage, placing an ultrasound transducer at a predetermined location from the ingredients, and sonicating the ingredients by applying ultrasound energy from the ultrasound transducer. The process can comprise the additional step of pulverizing the ingredient. The steps can occur in any order, including partially or completely simultaneously.

Coated Pet Chew and Method of Making

0
0
Disclosed is a coated pet chew and a method of making. The coated pet chew comprises a substrate coated with unrefined collagen.

METHOD FOR REDUCTION OF ACRYLAMIDE CONTENT IN HEAT-TREATED PROCESSED FOOD

0
0
The present invention provides a method for reducing a level of acrylamide in a processed food by using an ingredient which is highly safe and effective in suppressing acrylamide formation. The present invention provides a method for reducing a level of acrylamide in a processed food, including adding dihydroquercetin to a carbohydrate-containing processed food ingredient or allowing dihydroquercetin to permeate the carbohydrate-containing processed food ingredient prior to or during a heat-treating process.

PRODUCTION OF SOY PROTEIN PRODUCT USING CALCIUM CHLORIDE EXTRACTION ("S702")

0
0
A soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b., preferably a soy protein isolate having a protein content of at least about 90 wt % (N×6.25) d.b., is prepared from a soy protein source material by extraction of the soy protein source material with an aqueous calcium salt solution, preferably calcium chloride solution, to cause solubilization of soy protein from the protein source and to form an aqueous soy protein solution, separating the aqueous soy protein solution from residual soy protein source, concentrating the aqueous soy protein solution while maintaining the ionic strength substantially constant by using a selective membrane technique, optionally diafiltering the concentrated soy protein solution, and drying the concentrated and optionally diafiltered soy protein solution.

Food Preparation System

0
0
An automated food preparation system is described. It allows precise, automated control of the food preparation process, and has the ability to perform an automated cleanup. It comprises at least one manipulator to process and move ingredients, a control system, an autonomously accessible ingredient storage system, and at least one cooking receptacle.

PUMP COFFEE BREWER

0
0
Apparatus and related methods for brewing or making individual servings of a brewed beverage with a manual pump brewer. The manual pump brewer can include a pump assembly and a brew chamber assembly, whereby user manipulation of the pump assembly directs a heated liquid through a brewing media to form a serving of a freshly brewed beverage. The manual pump brewer can include a filter assembly for directly brewing a beverage from a brewing media provided by a user. Alternatively, the manual pump brewer can receive individual pods having a single serving of a brewing media such that the pump assembly directs the heated liquid through the individual pod to brew each serving of the brewed beverage.

BEVERAGE CARTRIDGE WITH FILTER GUARD

0
0
A cartridge for forming a beverage includes a container defining an interior space, a filter, a beverage medium contained in the interior space, and a filter guard. The filter may be arranged so that liquid that interacts with the beverage medium flows through the filter to exit the interior space. The container may include a surface arranged to be pierced by a piercing member to permit beverage to exit the container. The filter guard may be arranged to contact the piercing member to resist damage to the filter when the container surface is pierced. In one embodiment, the filter guard and filter may be in contact with the container surface that is pierced, yet damage to the filter that might be caused by the piercing element may be avoided.

SYSTEM FOR PREPARING A COFFEE BEVERAGE, GROUND COFFEE PACKAGING CARTRIDGE FOR USE WITH SUCH A SYSTEM, METHOD OF PREPARING A BEVERAGE BY MEANS OF SAID SYSTEM, AND METHOD OF SUPPLYING GROUND COFFEE FROM SAID GROUND COFFEE PACKAGING CARTRIDGE

0
0
A coffee beverage system is described, including a coffee bean packaging cartridge and a coffee brewing apparatus comprising a grinder wherein the coffee bean packaging cartridge is removably connectable to the coffee grinder apparatus. The coffee bean packaging cartridge is arranged for holding and supplying of coffee beans and includes a transportation component adapted for enabling transportation of the coffee beans. The coffee brewing apparatus comprises a motor for driving the transportation component of the first coffee bean packaging cartridge. The system further comprises a ground coffee packaging cartridge, preferably having a transportation component for enabling transportation of ground coffee which transportation component is also removably connectable to the coffee grinder apparatus.

DEVICE FOR DISCHARGING MILK AND METHOD FOR HEATING MILK

0
0
A device for discharging milk and/or milk froth, including a pump to convey milk from a container, a flow-heater, and an output for discharging milk, embodied cooperating with each other such that milk conveyed via the pump and heated via the flow-heater can be discharged from the output. At least one steam generator is provided cooperating with the flow-heater such that downstream in reference to the flow-heater and upstream in reference to the output, steam can be fed to the milk for an additional heating step.

PIE MOLD AND METHOD OF FORMING A PIE CRUST

0
0
A pie mold and method of making a pie crust that includes a rigid base and a flexible lid. The rigid shallow base includes a bottom plate and a side wall that forms a cavity of a size to correlate to a conventional pie or tart pan. The lid is placed atop the base to cover the dough-filled cavity and then the filled pie mold is chilled. Once the dough is sufficiently chilled, the dough is transferred to a conventional pie plate for baking. The pie mold may further include one or two optional non-stick liners that are positioned atop the bottom plate and upon which or in between which the dough is shaped. The liners are used to transfer the chilled and shaped pie dough to the pie pan, and peeled off prior to placing the pie dough into the pie pan and/or baking the pie crust.

METHOD FOR COOKING WITH STEAM

0
0
Methods for steaming food are disclosed. Food suspended within a compartment of the apparatus is cooked by steam rising from a reservoir of boiling water below. The water boils by way of a heating element. After passing through the food compartment, steam collects in a dome shaped lid where it condenses to water which then flows by means of a gutter device below the lid into channels along the food compartment walls to return to the reservoir without contacting the food.

INDUCTION-BASED HEAT RETENTIVE SERVER

0
0
A heat retentive server includes a chamber defined between an upper shell and a lower shell that are connected to one another. An induction-heatable member is positioned in the chamber, and the induction-heatable member may be heated by electromagnetic induction to a first temperature that is greater than the heat deflection temperature of the upper shell. Buffering material is positioned in the chamber between the induction-heatable member and the upper shell, and the buffering material is adapted for providing predetermined conductive heat transfer from the induction-heatable member to the upper shell so that at least a portion of the upper shell is heated to a second temperature that is greater than the heat deflection temperature of the upper shell. The second temperature is less than the first temperature.

CHOCOLATE BEVERAGE CONTAINING NITROUS OXIDE AND CARBON DIOXIDE

0
0
Disclosed herein are beverage compositions containing dissolved gases. The beverage compositions generally contain a mixture of dissolved nitrous oxide and dissolved carbon dioxide. Beverage compositions disclosed herein may include a chocolate flavor.

VEGETABLE OIL COMPRISING A POLYUNSATURATED FATTY ACID HAVING AT LEAST 20 CARBON ATOMS

0
0
The present invention describes a vegetable oil comprising a polyunsaturated fatty acid having at least 20 carbon atoms (LC-PUFA), which oil has (a) an anisidine value (AnV) of less than 25; (b) a peroxide value (POV) of less than 10; (c) a triglyceride content of greater than 90%; and/or (d) an Oil Stability Index (OSI) of greater than 5 hours at 80° C.

ESSENTIAL OIL-CONTAINING BEVERAGES

0
0
The object of the present invention is to provide a technique that incorporates a relatively large volume of essential oil into a beverage, without spoiling the appearance of the beverage or causing peculiar taste. Fermented cellulose enables a relatively large volume of essential oil to be contained in a beverage and can suppress the separation of the essential oil in the beverage.

PROCESS FOR THE MANUFACTURE OF INFUSIBLE BEVERAGE PRODUCTS

0
0
A process for the manufacture of an infusible beverage product comprising hygroscopic fruit pieces the process comprising the steps of: a) providing plant material particles less than 1.5 mm in diameter and fruit pieces; b) admixing the plant material particles and fruit pieces; and then c) combining the plant material particles and fruit pieces with additional infusible beverage product ingredients is provided. An infusible beverage product comprising hygroscopic fruit pieces and plant material particles characterised in that the fruit pieces are less than 8 mm in diameter and the plant material particles are less than 1.5 mm in diameter is also provided.
Viewing all 7957 articles
Browse latest View live




Latest Images