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

FLAVOR INFUSED PASTRY FATS FOR PUFF PASTRY

0
0
A flavor infused pastry fat composition for the preparation of puff pastry baked products has a flavoring agent which is incorporated into the fat phase of the pastry fat during its preparation so as to become part of the fat phase of a puff pastry baked product, when baked. The flavor infused pastry fat has an SFI characteristic such that it is liquid at 36° C., is solid at 4° C., and has 26% to 40% solid fat component at 10° C. and 10% to 30% solid fat component at 25° C.

Comestibles and Portioning Means

0
0
A packaging method for solid, liquid and dry-powdered comestibles to mitigate a condition of human fatigue among others, with a gauging means including a portion of the container permitting a user to portion a quantity of comestible according to an estimated time-duration for biological activity for the quantity of comestible once it is ingested.

SUSPENSION DEVICE AND SEASONING

0
0
The present invention relates to a food and a suspension device (10), the food product being covered with a seasoning, the suspension device (10) configured be attached to a location in an oven.

ANTI-SCUFF COATING FOR CHOCOLATE

0
0
Provided herein are methods and compositions for forming a coating on the external surface of a solid chocolate or chocolate-coated product. The method comprises applying at least one layer of a coating composition comprising a solvent selected from water, ethanol, and isopropanol, or any combination thereof and one or more film forming agents to the external surface of the product, and then drying the coating composition to provide a dried coating or film on the external surface of the chocolate. The dried coating renders the external surface of the chocolate more resistant to abrasion or scuffing during processing, packaging, storage, and/or transport. The coating composition of the present invention cures or dries in 30 minutes or less. In certain embodiments, the film or coating cures in 15 minutes or less. In certain embodiments, the film or coating cures in 10 minutes or less.

Container With Improved Puncture Design

0
0
The present description includes containers having an improved puncture design that can be punctured without substantial deformation of the container. Such containers are particularly suitable for use in preparing beverages using automatic machines, particularly those used for preparation of single serve beverages. Also provided are thermoplastic materials having improved punctureability for use in containers, containers for preparation of a beverage, and methods for preparing a beverage using such containers.

Container With Improved Puncture Design

0
0
The present description includes containers having an improved puncture design that can be punctured without substantial deformation of the container. Such containers are particularly suitable for use in preparing beverages using automatic machines, particularly those used for preparation of single serve beverages. Also provided are thermoplastic materials having improved punctureability for use in containers, containers for preparation of a beverage, and methods for preparing a beverage using such containers.

DEVICE AND METHOD FOR MONITORING A HEATING APPLIANCE

0
0
Disclosed herein is a system for monitoring a heating apparatus that includes a motion detector configured to determine whether a person is proximate the heating apparatus. The motion detector is default deactivated. Further disclosed is a heat sensor configured to determine whether the heating apparatus has a temperature that is above a threshold. The heat sensor is default deactivated. A processor is in operable communication with each of the motion detector and the heat sensor configured to cyclically repeat a first countdown. The heat sensor is temporarily activated once during each of the repeated first countdowns. The processor is configured to perform a second countdown when the activated heat sensor determines that the heating apparatus has the temperature that is above the threshold. The second countdown is reset each time the motion detector determines that a person is proximate the heating apparatus. Further disclosed is a transmitter configured to send data signals to an outside device when the processor reaches the end of the second countdown, and a receiver configured to receive data signals from the outside device.

AIRFLOW PATTERN FOR SPIRAL OVENS

0
0
An improved spiral oven and method for its use includes the step of using a forward/reversing fan to produce a first airflow and a second inverted airflow in the cooking chamber. The proportion of time each airflow occurs may be unbalanced within an oven residence time or cook cycle, and either airflow may begin the cycle. In addition, the fan velocity may vary so that the speed of the first airflow is different from the speed of the second airflow. A braking resistor allows the fan to quickly changeover between full-forward and full-reverse directions, while a programmable delay limits adjustments to the heat output control method until temperature variations caused by alternating between the first direction of rotation and the second direction of rotation have stabilized. Because of the reversing airflow pattern, the product cooks more evenly across the cook belt.

METHOD OF PRODUCING A DECORATIVE BAKED GOOD AND DECORATIVE BAKED GOOD PRODUCED USING SAME

0
0
A method for providing a decorative baked good and a product made by the method is presented. The method includes mixing a plurality of different color batters to a desired enhanced batter thickness, distributing the plurality of different color batters in multiple layers of different color multiple adjacent color segments to form a decorative batter arrangement in accordance with a pattern, and baking the decorative batter arrangement. The decorative baked good includes a plurality of layers of different color multiple adjacent color segments formed from a plurality of different color batters of a desired enhanced batter thickness in accordance with a pattern.

BOUILLON TABLET PROCESS

0
0
A process for preparing a bouillon tablet having two or more layers comprising the steps (a) forming a first layer of the tablet comprising a mixture of two or more of salt, taste enhancer, sugar, and fat (or oil), (b) forming a second layer of the tablet by adding to the first layer a mixture comprising one or more of herbs, garnishes, vegetable pieces, and spices; and (a) compressing the two layers to form the tablet, where the tablet is formed using a rotary double-punch press.

BEVERAGE MAKERS WITH INTERCHANGEABLE COMPONENTS

0
0
Embodiments of the present invention provide beverage makers and their ability to be made modular, such that the beverage maker may brew beverages using interchangeable components. One embodiment relates to an espresso maker that can brew a coffee or espresso beverage using different types of modules.

Food Product Development Assistance Apparatus, Food Product Development Method, Food Product Production Method, Dietary Education Assistance Apparatus, and Dietary Education Method

0
0
To develop an easy-to-eat or an easy-to-drink food product by analyzing a swallowing phenomenon. The swallowing simulation apparatus comprises; an oral cavity modeling unit 10 configured to form an oral cavity model 11 formed of oral cavity organs; an organ property setting unit 20 configured to set an organ property of each of the oral cavity organs in the oral cavity model 11; an organ movement setting unit 30 configured to set a movement of each of the oral cavity organs in the oral cavity model 11; a food product physical property setting unit 40 configured to set a food product as an analysis target and a physical property of the food product formed by modeling the food product; an input unit 81 configured to input a pseudo food product to the oral cavity; a movement analysis unit 50 configured to analyze a movement of each of the oral cavity organs and a behavior of the pseudo food product 41 while being swallowed in the oral cavity model 11 using a particle method; an evaluation result recording unit 83B configured to record an evaluation result of easiness of eating and easiness of drinking of a food product based on the analysis result; a food product prototype result recording unit 83C configured to record a result of an experimental production performed under an appropriately set production condition to have a physical property of the food product determined as appropriate based on the evaluation result; and a production condition determiner 84 configured to determine a production condition that sets a physical property of the food product to the physical property determined as appropriate by the physical property determiner 70 based on the prototype result recorded in the food product prototype result recording unit 83C.

METHOD OF PREPARING FOOD USING RICE OIL

0
0
The present invention relates to methods of preparing food using rice oil which has increased levels of oleic acid and decreased palmitic and linoleic acids, for increased stability to oxidation and health benefits.

INTERCHANGEABLE BOTTLETOP AERATOR

0
0
An interchangeable bottletop aerator for controllably mixing air with a liquid contained in a bottle. The apparatus includes a receptacle and an interchangeable aerator module that is inserted into the receptacle. The receptacle engages and seals the bottle through a multi lumen cylinder that extends inside the narrow neck of the bottle. It has internal structures to adjust flow characteristics of the liquid and encapsulates the module. The module has multiple channels and sections to apply predetermined aeration and flow speed to the contained liquid. The inserted module can be replaced on demand with a different module to change the aeration parameters and adapt the aeration characteristics to various liquids. The interchangeable bottletop aerator presents a solution to the changing aeration requirements of different liquids like wine in a compact, easy to use, and easy to produce package by means of simply replacing and employing different modules inside the receptacle.

METHOD OF PRODUCING AN AROMATISED AQUEOUS LIQUID

0
0
The present invention relates to a method for producing a liquid aromatised with aroma compounds from chocolate, wherein a gas comprising aroma derived from cocoa or a cocoa-based product and water is condensed to provide a liquid aqueous phase and a gas phase; and the gas phase is subjected to pressurisation in the presence of an absorption liquid. The resulting liquid can then be further treated and used to modify and improve the aroma profile of chocolate, compound or any chocolate-flavoured products or products where the intention is to impart chocolate aroma (e.g. packaging).

BAKEWARE INSERT

0
0
A bakeware insert for defining a first volume and a second volume.

PRINTING 3D TEMPERED CHOCOLATE

0
0
A method for printing a three-dimensional crystalline structure such as a chocolate layer wherein, after printing, the material has a desired crystal structure. An embodiment can include printing a liquid first layer of material with a printer onto a second layer of material having a crystal structure. Subsequently, the printed liquid first layer is processed to solidify the first layer. During the processing of the printed liquid first layer, the second layer functions as a crystal seed layer through physical contact with the printed liquid first layer and the second layer crystallizes with the crystal structure.

NOVEL AND CONVENIENT METHODS FOR MAKING PERSONALIZED WHIPPED CREAM

0
0
An easy-to-use, rapid method of making whipped cream without the use of a mechanical mixing means, and without any pressurized gas or propellant means.

PROCESS FOR PRODUCTION OF ROASTED COFFEE BEAN EXTRACT

0
0
Provided is a process for producing a roasted coffee bean extract suppressed in bitterness by selectively reducing the content of chlorogenic acid lactones while maintaining the content of chlorogenic acids and having taste and flavor intrinsic to the roasted coffee bean extract. The process for producing a roasted coffee bean extract includes adjusting a raw-material roasted coffee bean extract so as to have a Brix degree of from 10 to 40 and a pH of from 5.5 to 6.5, and treating the extract with heat at 100° C. or more.

ACID TASTE/ACID SMELL-REDUCING AGENT

0
0
Provided is an acid taste and/or acid smell-reducing agent that can effectively reduce acid taste/acid smell without adding off-taste and off-smell. The acid taste and/or acid smell-reducing agent is composed of 4,7-tridecadienal and/or 2,4,7-tridecatrienal and is added to a food or drink having acid taste and/or acid smell.
Viewing all 7957 articles
Browse latest View live




Latest Images