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

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    A sweet tea brewing product and system for brewing sweet tea is disclosed including making a concentrated sweet tea solution before mixing with water which comprises at least one water permeable sieve wherein tea particles and sugar granules are contained. The tea particles and sugar granules are brewed and dissolved during steeping in hot water to produce a hot concentrated sweet tea solution. The concentrated tea solution is then mixed with a proportioned amount of water to make consistent sweet tea. An alternative embodiment may be employed whereby coffee is substituted for tea to make a sweetened coffee solution that may be brewed hot or over ice.

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    The present invention is related to a chocolate composition comprising a milk fat fraction wherein the milk fat fraction has a SFC30 of less than 30%. It was found that softer milk fractions are effective in inhibiting or reducing migration bloom that occurs in filled chocolates or pralines.

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    A capsule (1) for obtaining beverages is shown, comprising a side wall (5) and an entry surface (6) for the entrance of water under pressure into the capsule (1), wherein the side wall (5) and the entry surface (6) form the containment volume (V) for containing the infusion product (P). The entry surface (6) comprises one or more reduced thickness areas (3) so that, letting water under pressure flow against the entry surface (6), the one or more reduced thickness areas (3) open, so as to allow water under pressure to enter the capsule (1). The capsule (1) may further comprise one or more strengthening ribs (4) provided on the entry surface (6) so as to strengthen the entry surface (6) and simplify the opening of the reduced thickness areas (3) when water under pressure flows against the entry surface (6). A method for the production of beverages is also shown, comprising the following step: flow of water under pressure against the entry surface (6) of the capsule (1) so as to open the reduced thickness areas (3) of the entry surface (6) so as to allow the water under pressure to enter the capsule (1).

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    Method and system of using a drinks device to provide a variety of different types of drink requiring respective mixes of components and water. Drinks containers are arranged to each house separately the required components of a respective drink. Each drinks container is provided with a respective delivery outlet for dispensing a mix of the respective housed components. The drinks device is used to act upon respective drinks containers so as to mix the separately housed components and dispense the mixed components from the respective delivery outlet in conjunction with water from a water dispenser of the drinks device.

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    A spherical container comprising an upper shell, a lower shell, a filter net and a connector. The connector, the upper shell and the lower shell form an airtight spherical cavity. The filter net is fixed within cavities of the connector. The upper surfaces and the lower surfaces of the connector are inwardly recessed to form upper locking slots and lower locking slots. The upper shell and the lower shell are formed respectively with upper locking portions and lower locking portions. Outer walls of the upper locking portions and of the lower locking portions are inwardly recessed to form upper grooves and lower grooves respectively. The connector is formed with upper hooks and lower hooks. Inner wall of the connector extends upwardly and downwardly to form buffer plates tightly fitted with inner walls of the upper shell and of the lower shell.

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    A system and method for preparing a predetermined quantity of beverage suitable for consumption using an extractable product includes at least one disposable capsule; an apparatus comprising a fluid dispensing device for supplying an amount of fluid to the at least one capsule, a receptacle for accommodating the at least one capsule, and an outlet arrangement for supplying the beverage to a container, such as a cup. The at least one disposable capsule comprises a material barrier for enclosing an inner space comprising the extractable product. The disposable capsule further comprises a displaceable body conceived to interact with the material barrier for discontinuing at least an exit area thereof for enabling passage of the at least a portion of the beverage away from the capsule.

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  • 02/19/15--05:00: Wrapping for string cheese
  • Flat plastic sheet (14) and formed plastic sheet (12) providing enclosure for string cheese with air tight adherence (16) around string cheese (10), said flat plastic sheet (14) being longer than said formed plastic sheet (12), thereby indicating a visually obvious separation of said plastic sheets and facilitating the manual gripping, bending and separating of said plastic sheets without fracturing, thereby allowing access to and manual removal of the enclosed string cheese.

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    The present invention relates to a Turkish coffee cooking and serving machine having a cooking compartment whose inner volume is heated by a heater and wherein coffee mixture including Turkish coffee, water and optionally sugar is cooked; and when the cooking process is completed, providing transfer of the cooked coffee mixture in the cooking compartment through a discharge spout to a beverage receptacle for serving the cooked coffee to people.

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    A process for treating a milled product to reduce microbial activity at a high confidence level is disclosed. A sterile ready to eat milled product at a high confidence of sterility is also disclosed.

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    A system for preparing a nutritional liquid for ingestion by a neonate is disclosed. The system includes a receptacle for sterilizing water for use in warming the nutritional liquid. A sterilizer having an ultraviolet (UV) light source is engaged with the receptacle, and a fluid pump is provided to pump sterilized water from the receptacle and into a sleeve compartment of a warming bag. The sleeve compartment surrounds an interior pocket that is dimensioned to receive a container that is filled with the nutritional liquid. The system also includes a heater/vibrator having a reservoir and a heating element. The reservoir is dimensioned to receive the warming bag and liquid-filled container. When the heating element is activated, heat is conducted from the heating element to the reservoir, from the reservoir to the water, and from the water to the nutritional liquid in the liquid-filled container.

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    One aspect of the invention relates to a process of preparing a food product comprising 1-100 wt. % of a heat-stable oil-in-water emulsion, said process comprising heating the food product to a temperature in excess of 90° C. for at least 5 minutes, wherein the heat-stable emulsion contains: •3-85 wt. % oil; •12-92 wt. % water; •0.1-1.0 wt. % egg yolk lecithin; •0.1-5.0 wt. % water-insoluble cellulosic fibre; and •0-20 wt. % of one or more other edible ingredients. Another aspect of the invention relates to a sterilized or pasteurized oil-in-water emulsion, said oil-in-water emulsion having a pH of 3.0-4.5 and comprising: •3-85 wt. % oil; •12-92 wt. % water; •0.1-1.0 wt. % egg yolk lecithin; •0.1-5.0 wt. % water-insoluble cellulosic fibre; •0-20 wt. % of one or more other edible ingredients; wherein the emulsion contains no water-soluble polysaccharide thickener.

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    The invention relates to an apparatus for fast and homogeneously heating a liquid product to a heating temperature by means of resistive heating, the apparatus comprising at least two vertically mounted, longitudinal, heating chambers that are arranged in series. The invention further relates to a process for fast and homogeneously heating a liquid product to a heating temperature by means of resistive heating in such apparatus comprising (a) continuously supplying the liquid product to the first heating chamber in series and flowing the liquid product continuously through the at least two heating chambers; (b) continuously generating an electrical current through the liquid product flowing through the heating chambers by continuously applying an electrical potential over each heating chamber, wherein the direction of the current is continuously alternated with a frequency of at least 500 Hz, to obtain heated liquid product; and (c) continuously discharging heated liquid product from the last heating chamber in series, wherein the liquid product has an electrical conductivity of at least 0.03 S/m.

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    A method for improving the moisture retention of marinated meats and inhibiting growth of pathogenic and spoilage microorganisms is described. In various embodiments, vinegar is neutralized, concentrated, and blended with non-neutralized vinegar in appropriate proportions to achieve the desired water binding and antimicrobial effects.

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    Systems and methods for improved rendering of animal products may utilize a multi-step process including at least a heating step through use of a steam-jacketed tube system and a pressing step to squeeze out the oils. Grinding and pre-breaking may first be used to break the fat/whole animal into pieces. The ground material may then be transported and heated in one or more steam-jacketed tubes to create a slurry. A press may then be employed to press out the oil and water from the slurry. Residual solids may be removed from the oil and water through a decanting step. Water and extremely fine materials may then be removed from the oil through a centrifuge step, and the oil may be transferred to one or more storage tanks. Following the pressing step, the protein that remains may be subjected to high pressure to squeeze out any residual fat and then may be transferred to a hammer mill to prepare into a powdered protein or other desired protein material that may be stored for later use.

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  • 02/19/15--05:00: METHOD FOR MAKING KRILL MEAL
  • A new method for krill meal production has been developed using a two step cooking process. In the first step the proteins and phospholipids are removed from the krill and precipitated as a coagulum. In the second stage the krill without phospholipids are cooked. Following this, residual fat and astaxanthin are removed from the krill using mechanical separation methods. A novel krill meal product with superior nutritional and technical properties is prepared.

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    The present invention relates to a device for preparing an aromatized beverage capable of extracting aromas from a powder pod containing them, said device comprising: a first part (1-1), anda second part (1-2) of a same longitudinal axis (XX′), andfirst means for coaxial horizontal relative translation and/or rotation displacement (XX′) of said first male part and second female part, anda third part (4) delimiting an initial insertion compartment (6) and a discharge compartment (7) between said first and second parts in an open position with maximum separation, said third part comprising an orifice (4b), able to be crossed by at least one of both first and second parts, said third part being able to pivot in a synchronized way with a said relative translation and/or rotation of both first and second parts.

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    An individual drink container has a lower container having a void formed therein for holding a liquid; a divider disposed in the void of the lower container, the divider compartmentalizing the void into a plurality of compartments, each compartment being configured to separately hold a liquid, the compartments having open top portions; a foil sealing the top portions of each of the plurality of compartments; a upper container configured to sealingly join to the lower container; and a cutter assembly having a plurality of cutting members, the cutter assembly being held on an internal surface of the upper container with the cutting members facing the foil. When the upper container is rotated, the cutting members are moved into the foil and tearing the foil.

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    A popcorn popping unit comprises a blower unit and a carafe. The carafe and blower unit are removably attachable. The carafe may have a double wall construction. The blower unit has a heating element and a blower fan. The blower unit is adapted to direct heated air into the carafe and to pop the kernels of corn. The carafe is selectively configurable to be vented during cooking operations and to be sealed for use as a serving dispenser for the popped kernels of corn after cooking is complete.

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    Provided are: a culture fluid composition for delaying the ripening of kimchi, which contains a mixed lactic acid bacterial culture fluid with which a culture fluid containing six types of lactic acid bacteria is mixed to be capable of specifically inhibiting the proliferation of lactic acid bacteria in fermented kimchi; vitamin B1; and lactic acid and a method for making kimchi using same for delaying the ripening of kimchi.

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  • 02/19/15--05:00: Powder Flavour Composition
  • A powder flavour composition comprising a compound according to the formula (I) or edible salts thereof, and at least one flavour co-ingredient whereinR1 is an alkyl residue containing 6 to 20 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, R1 together with the carbonyl group to which it is attached is a residue of a carboxylic acid, and NR2R3, in which R3 is H or together with R2 and the N-atom to which they are attached, a 5-membered ring, is a residue of an amino acid, in particular a proteinogenic amino acid, ornithine, gamma-aminobutyric acid or beta alanine, or a 1-amino cycloalkyl carboxylic acid.

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