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Food Storage Device

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A food storage system including an ovenable tray storing a food product therein and an ovenable bag entirely receiving the tray and food product therein.

EDIBLE FOOD WRAP AND METHOD FOR MAKING SAME

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An edible food wrap for a variety of comestible is described. A peeling device is employed to produce a thin, elongated strip of a suitable edible material. The precisely cut strip can then be efficiently and completely deodorized and decolorized by soaking in a PH controlled alkaline water solution. Adding color to the strip is done preferentially with naturally occurring colors added directly to the alkaline water solution. White vinegar added at this time protects the intensity of the color added to the strip. The food wrap is then ready for use, particularly well suited for the outer covering of sushi.

High Amplitude Corrugated Food Product and Method of Making Same

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A high-amplitude corrugated food product and method of making same. The corrugated food product comprises a corrugated surface on opposing surfaces, each surface having a plurality of peaks with substantially equal amplitude values of at least about 2.54 mm. The corrugated food product further comprises a high area moment of inertia of between about 20×10−8 m3 to about 160×10−8 m3 with a dehydration factor of less than about 1.7, which provides for less breakage and more texture. The corrugated food product has a 90°-to-0° hardness ratio of at least about 2.78 and a 90°-to-0° and a crispiness ratio of at least about 3.14.

Shell Egg Pasteurization System and Method

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A hatch processing control system for a shell egg pasteurizer controls the time and temperature in which batches of shell eggs are held in a pasteurization bath in accordance with a predetermined pasteurization protocol for designated egg size and start temperature. The predetermined pasteurization protocol is preferably statistically verified to optimize batches of eggs having the designated size and start temperature. The system also includes reporting software that generates daily reports to track each respective batch and verify that the batch has been pasteurized according to the statistically verified protocol.

FOOD PASTEURIZATION DEVICE INCLUDING SPIRALLY WOUND ELECTRICAL CONDUCTOR AND RELATED METHODS

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A food pasteurization device may include a food pasteurization chamber having a pair of opposing first and second ends with an enlarged width medial portion therebetween, and a first electrically conductive layer adjacent the first opposing end of the food pasteurization chamber. The food pasteurization device may also include a spirally wound electrical conductor surrounding the food pasteurization chamber and coupled to the first electrically conductive layer. A radio frequency (RF) source may be coupled to the spirally wound electrical conductor.

METHOD OF INHIBITION OF ENZYMATIC BROWNING IN FOOD USING A SULFINIC ACID COMPOUND

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A method of inhibiting enzymatic browning in food involves the contacting of a compound comprising a sulfinic acid with the food. The sulfinic acid comprising compound can be provided from solution, an extract, or in solid form to a food that can lose its appeal to a consumer due to browning, such as cut fruits and vegetables, seafood, or a beverage. The antibrowning agent can be applied to the food by spraying, dusting, dipping, or dissolving, depending upon the form of the food to which the agent is added. The compound comprising a sulfinic acid can comprise an alkysulfinic acid, an arylsulfinic acid, an alkylarylsulfinic acid, or an arylalkylsulfinic acid.

Enhancement of Potato Tuber Sprouting Inhibitors Using Various Combinations of Agents

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Compositions and methods for inhibiting the sprouting of potato tubers are provided. The compositions comprise combinations of i) α,β-unsaturated aliphatic aldehydes, and ketones,C3 to. C14 aliphatic aldehydes and ketones, and/or C3 to C7 saturated or unsaturated primary and secondary aliphatic alcohols; and 2) conventional sprout Inhibitors, The effect of the combinations is additive and/or synergistic, and less of the conventional inhibitor is required to achieve the same or improved levels of sprout inhibition.

Premium Quality Refrigerated Vegetable Products and Methods of Making Them

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The disclosure relates to methods of treating whole, cut, or other processed botanical ingredient(s) in a manner that reduces the load of viable food-contaminating organisms (human or other animal pathogens and food spoilage organisms), preferably without substantially altering one or more of the organoleptic properties of the ingredient(s). The method includes subjecting a botanical foodstuff to a high pressure processing (HPP) treatment and to aseptically sealing the foodstuff within a package that contains a microbistat. Such treatments improve the storage stability of the foodstuff and preferably do not significantly alter one or more organoleptic properties of the botanical ingredient(s). Packaged foodstuffs treated as described herein exhibit beneficial properties, such as retention of taste, appearance, and texture and extended shelf life, relative to non-treated foodstuffs.

Oil-Filtration System with Oil-Fryer Separation for Automated Food-Fryers

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A cooking-oil filtration system and method for automated food-fryers with a solids-removing filter for cleaning cooking oil from the food-fryer which includes and involves an oil/air separator for receiving air-containing oil from the filter and then returning air-separated oil to the food-fryer. In certain highly preferred embodiments the oil/air separator includes a cylindrical inner wall and an inlet conduit configured for tangential entry and spiral flow of oil. In another embodiment, the oil/air separator is a surge tank having upper and lower tank upper portions and conduits facilitating the in-flow of air-containing oil and the gravity out-flow of air-separated oil to the food-fryer. In-flow is preferably driven by a pump upstream of the filter media.

RECOVERY OF NON-COAGULATED PRODUCT IN RED MEAT FAT REDUCTION PROCESSES

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Disclosed is a method for producing a defatted meat production comprising the steps of: heating ground fatty meat tissue to a temperature below the coagulation temperature of the fatty meat tissue, adding water or steam to the fatty meat tissue, separating the fatty meat tissue in a liquefied fat-containing portion and a defatted meat portion, recovering an aqueous phase from the liquefied fat-containing portion, and adding the aqueous phase to the defatted meat portion, wherein the aqueous phase is concentrated by removal of water prior to the addition to the defatted meat portion. The method increases the functionality of the defatted meat product and incorporates essential proteins and flavours in the final defatted meat product.

Food Storage and Dispensing System

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A food storage and dispensing device including a body having a generally closed inner cavity and a door configured to provide access to the inner cavity. The device further includes a support surface positioned in the inner cavity, the support surface having at least one opening. The device also includes a heat source positioned below the support surface, wherein the opening is shaped to closely receive a tray therein to thereby trap heat below said support surface.

AGGLOMERATES AND PREPARATION THEREOF

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Agglomerates of cereals are held together by a binding matrix, rather than sugars, and are formed by providing a dry mix of cereals in particular form, such as flakes, and starch-based matrix-forming material, optionally along with other components. These are then mixed with water to hydrate the binding matrix and allow it to swell to form a paste and to bind the bulk materials together. The resulting blend is extruded to an outlet using a relatively open or no die so that any back pressure and heat generated is sufficient to permit the matrix material to set and bind the particular cereal without excess heat. The agglomerate extruded from the extruder are cut into pieces of the desired size and dried to final desired moisture content.

Sieve Profile of a Rice Polishing Machine

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The invention relates to a rice-polishing machine sieve profile. In one embodiment this is accomplished by an elongate, tubular shaped sieve arrangement with a polygonal profile, comprising a cam essentially cylindrical shape co-axially arranged” within the sieve arrangement such that between an inner surface of the sieve arrangement and a jacket-surface of the cam a polishing chamber has a maximal and a minimal radial distance between jacket-surface of the cam and the inner surface of the sieve arrangement, characterized in that the number of corners of the polygonal profile is larger than 8.

Blender and Dispensing System and Related Method

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A blending and dispensing appliance is provided which includes a blending container, a housing having a recess for receiving and supporting the blending container, and an agitator to agitate contents placed therein. A conduit is disposed on an outer sidewall of the blending container and fluidly connected to the blending container. An auger is disposed in the conduit and is rotated within the conduit when a dispensing arm is depressed. The rotating auger extrudes blended contents through the conduit from the blending container to a dispensing spout for further directing the blended contents into a beverage container. A motorized base containing both an agitator and auger motor selectively provide rotary power to the agitator and auger, respectively. A control system is provided for controlling the operation of the auger and the agitator so that the contents placed into the beverage container are blended to a desired consistency.

THAUMATIN-BASED IMPROVED SWEETENING COMPOSITION AND EDIBLE PRODUCTS MADE THEREWITH

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The present invention is directed to a composition for sweetening an edible product, comprising thaumatin, characterized in that it further comprises gymnemic acid.

CHOCOLATE PRODUCTS

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The present invention relates chocolate products comprising a water-in-oil emulsion, characterised in that: the water-in-oil emulsion comprises an aqueous phase dispersed throughout a lipid phase in the form of droplets, said droplets being encapsulated by substantially crystalline shells; and in that the aqueous phase comprises a sweetener.

PROCESSED SOYBEAN MATERIAL AND METHOD FOR PRODUCING PROCESSED SOYBEAN MATERIAL

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The present inventors found that the natural flavor intrinsic to soybean is retained more than ever before when soybean is processed to prepare a processed soybean material having a specific lipid content, a dietary fiber content, an acid-soluble component content and a protein content, whereby the present problems were solved. More specifically, the processed soybean material of the present invention is such that, on a solid weight basis, (1) a content of lipid, extracted with a mixed organic solvent wherein a ratio of chloroform to methanol is 2:1, is 10 to 40% by weight, (2) a dietary fiber content is 5 to 40% by weight, (3) a potassium content is 1% by weight or less, (4) a protein content is 30 to 65% by weight, and (5) a sum of γ-conglycinin and 24 kDa protein is 2.4 times or less of lipoxygenase protein in soybean proteins.

LETTUCE VARIETY 81-97 RZ, LOUXAL RZ

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The present invention relates to a Lactuca sativa seed designated 81-97 RZ, which exhibits a combination of traits including resistance against downy mildew (Bremia lactucae) races B1:1 to B1:28 and CA-I to CA-VIII, resistance against currant-lettuce aphid (Nasonovia ribisnigri) biotype Nr:0, resistance against Lettuce Mosaic Virus (LMV), moderate anthocyanin concentration in the mature leaves, and a non-heading plant habit of the Batavia type. The present invention also relates to a Lactuca sativa plant produced by growing the 81-97 RZ seed. The invention further relates to methods for producing the lettuce cultivar, represented by lettuce variety 81-97 RZ.

LETTUCE VARIETY 41-26 RZ, "REVERTE RZ"

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The present invention relates to a Lactuca sativa seed designated 41-26 RZ, which exhibits a combination of traits inclusing resistance against downy mildew races B1:1 to B1:28 and Ca-V to Ca-VIII, resistance against currant-lettuce aphid (Nasonovia ribisnigri) biotype Nr:0, resistance against Lettuce Mosaic Virus (LMV)), as well as medium green mature leaves with a hollow main vein. The present invention also relates to a Lactuca sativa plant produced by growing the 41-26 RZ seed. The invention further relates to methods for producing the lettuce cultivar, represented by lettuce variety 41-26 RZ.

Manufacture of Seed Derivative Compositions

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A method is used to separate fractions from a seed. This can be done by: a) Physically breaking down the Chia seed into smaller particles;b) Adding a liquid carrier to the broken Chia seed to form a Chia liquid carrier blend;c) Optionally providing further processing of the Chia liquid carrier blend to further reduce the particle size of the Chia particlesd) Optionally centrifuging the Chia liquid carrier blend;e) Optionally forming at least three discernible layers of materials within the centrifuged Chia liquid carrier blend;f) Optionally separating the composition of at least one layer from remaining layers; andg) Optionally combining the separated layers together into a desired combination/ratiosh) Drying the separated layers or combined layers into a flowable powder.
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