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USPTO Class 426 Food or edible material: processes, compositions, and products

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    Disclosed are packaged frozen precooked dough or batter-based food products and methods of heating the food products. The packaged precooked frozen dough or batter-based food products comprises one or more frozen precooked dough or batter-based food products that are encased in a pouch for heating. The pouch is sealed with the exception of the presence of two or more vent holes that function to release air or steam that may otherwise cause the food product to become soggy when they are heated in an oven.

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    Single-serve ingredient packages made from materials which are biodegradable and compostable and which are derived from readily renewable resources environmentally advantageous and may be used to brew beverages such as coffee, tea and cocoa.

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    A bowl for storing and serving food products is provided. The bowl includes a bottom panel connected to at least one side panel. The at least one side panel and the bottom panel form a bowl compartment operable to hold soup or other food items. The bowl further includes a pair of opposed handles positioned at the top of the at least one side panel adapted to facilitate pouring of the contents of the bowl. The bottom panel includes a bottom surface. The bottom surface includes an indentation adapted to store food and tools to accompany the soup. A flexible film is removably attached to the bottom surface of the bottom panel, the flexible film covering the indentation allowing food to be stored in the indentation.

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    A pouch for dispensing of a usable liquid comprises at least first and second compartments, the first and second compartments separated from each other by a first rupturable seal; which ruptures upon application of a force so that the first and second compartments are in communication with each other. The first compartment has a fill port with a tamperproof seal and is either empty or contains a gas such as air or an inert gas. The second compartment has at least a first material therein to be mixed with one or more liquids to be introduced into the first compartment via the fill port to form the usable liquid.

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    Systems, methods and cartridges for carbonating or otherwise dissolving gas in a precursor liquid, such as water, to form a beverage. A gas source can be provided in a cartridge which is used to generate gas that is dissolved into the precursor liquid. A beverage medium, such as a powdered drink mix or liquid syrup, may be provided in the same, or a separate cartridge as the gas source and mixed with the precursor liquid to form a beverage. The use of one or more cartridges for the gas source and/or beverage medium may make for an easy to use and mess-free system for making sparkling beverages, e.g., in the consumer's home.

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  • 11/13/14--05:00: Thermoplastic Tray
  • A solid thermoformed plastic tray (10) provided with a base (11), a plurality of sidewalls (12, 13, 14, 15) extending upwardly and slightly outwardly from said base (11), a primary flange (20) integrally joined to the upper edges of the sidewalls (12, 13, 14, 15) and extending outwardly all around the upper periphery of the sidewalls (12, 13, 14, 15), a rim (21), i.e., a downward flap extending downwardly and tapering slightly outwardly from the outer periphery of the primary flange (20), and a secondary flange (22), i.e., an overhanging portion extending outwardly from the lower edge of the rim (21), said tray being characterized in that a plurality of strengthening ribs (23) extend substantially vertically along the rim (21) and outwardly with respect to the tray body. The trays (10) according to the present invention have an improved rigidity and improved resistance to deformation and bending, improvements that have been achieved without increasing the amount of plastic material used for the manufacture of the tray (10) but relying only on a specific geometry thereof.

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  • 11/13/14--05:00: EDIBLE ICE CREAM CONE SKIRT
  • A protective skirt of edible material has an inner circular opening sized for insertion of an ice cream cone so that the opening moves into firm engagement with an upper wall portion of the cone, and a lower horizontal wall of the skirt flares outwardly into one or more wall sections of generally toroidal configuration which extend above the upper opening of the body of the cone to retain any liquid or solid spillage when the ice cream is being eaten.

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    Disclosed are an automatic cocktail machine and an automatic cocktail making method. Water, a carbonic acid gas cylinder and a plurality of cocktail materials are inputted. After a user's cocktail request is received, the cocktail request is compared with a list to determine the requested cocktail and read the cocktail recipe correspondingly. A bartending module is provided for adjusting and mixing water and the carbonic acid gas according to the cocktail recipe to form a carbonated water, and adjusted to a recipe temperature. An output module is provided for mixing an appropriate quantity of cocktail materials with the carbonic acid gas cylinder to output the cocktail. With this simple and convenient automatic cocktail machine, the users can get various cocktails quickly and enjoy different delicious cocktails.

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    A method of using compact apparatus for automatically making a plurality of flat edibles includes a storage and dispensing limit that makes it unnecessary for a user to pre-measure ingredients. The apparatus also includes a mixing and kneading unit for making dough of optimal consistency. The dough prepared may be transferred onto a lower platen from a transfer base by a transfer sweeper. The dough may be flattened in a platen unit. An upper platen and the lower platen of the platen unit may be heated to a pre-programmed temperature for cooking the flat edible. The temperature may also be manually set by the user based on user's preference. The flat may be cooked by the platen unit. This method has very little human intervention. One has to load the flour and water in their respective containers and every other step is automated.

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    A method for manufacturing frozen instant tapioca pearls includes: (a) preparing raw tapioca pearls; (b) cooking the raw tapioca pearls to obtain cooked tapioca pearls; (c) soaking the cooked tapioca pearls in a hot water solution; (d) after step (c), cooling the cooked tapioca pearls using ice water; and (e) blowing cold air with a temperature of −5° C. to −40° C. over the cooked tapioca pearls at a wind speed ranging from 3 m/sec to 5 m/sec and a wind pressure ranging from 500 Pa to 1000 Pa so as to separate and quickly freeze the cooked tapioca pearls.

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  • 11/13/14--05:00: MEAT PRODUCT
  • The present invention provides a meat product comprising (a) uncooked meat; wherein the uncooked meat has been contacted with (b) acerola [Malpighia emarginata] berry, acerola [Malpighia emarginata] berry extract or mixtures thereof (c) green tea [Camellia sinensis], green tea [Camellia sinensis] extract or mixtures thereof.

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    A natural sweetener composition comprises a blend of Stevioside extract and Rebaudioside A extract, wherein the ratio of Rebaudioside A extract to Stevioside extract is between about 12:1 to about 1:12 and the purity of both extracts is from about 60% to about 97.5%. The sweetener composition may further include sweet sugars and non-natural sugars.

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    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.

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    A method of canning and processing a particulate edible product, the method comprising: providing a metal can body with one open end; filling the metal can body through said open end with the particulate edible product and a volume of liquid, the volume of liquid comprising no more than 30% of the internal volume of the metal can; fixing a lid to the metal can body to close the open end; and using an induction heating process to heat the liquid in the can and thereby process the product.

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    Methods of making low-fat or fat free snack food products, and products made according to the methods, in which food pieces are subjected to enzyme and/or cation treatment and/or specific cooking and/or drying techniques, to provide for snack food products having the texture, flavor, and other characteristics of conventional full-fat products.

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    A method for making of ice cream on a stick, includes the following steps: subjecting a liquid or semiliquid base product to cooling and stirring inside a container to obtain a processed liquid or semiliquid product; drawing the processed product from the container to fill cavities of a mould; inserting sticks in the mould; cooling the mould, filled with the processed product and containing the sticks, so as to obtain ice creams on a stick.

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    The present invention relates to compositions having an antifungal effect as we food products and beverages comprising such compositions. The invention also relates to a method for preserving food products and beverages comprising adding the compositions of the invention to the food product or beverage.

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  • 11/13/14--05:00: ORGANIC SWEETENER
  • An organic sugar blend used as a sweetener substitute for sugar. The blend is a mixture of organic evaporated coconut palm sugar in the amount of at least 60% by weight mixed with Agave Inulin constituting a balance of the mixture, both the organic evaporated coconut palm sugar and the Agave Inulin being maintained at a temperature below 110 degrees Fahrenheit. The organic sugar blend would be sold in bulk containers as well as individual packets. The organic blend of the present can be used with people having Type 2 diabetes.

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  • 11/13/14--05:00: PROCESS FOR REBAUDIOSIDE D
  • The invention describes compositions that include rebaudioside D, processes to produce rebaudioside D and formulations that provide ratios of rebaudioside A to rebaudioside D to decrease the aftertaste of rebaudioside A.

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  • 11/13/14--05:00: PROCESS FOR REBAUDIOSIDE D
  • The invention describes compositions that include rebaudioside D, processes to produce rebaudioside D and formulations that provide ratios of rebaudioside A to rebaudioside D to decrease the aftertaste of rebaudioside A.

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