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

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    Soluble coffee preparations proposed are in the form of powders wherein the individual coffee particles have a complete or at least partial coating which dissolves in water in retarded fashion and which comprises not less than 50 wt % of the coffee powder.

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  • 04/16/15--05:00: Containers
  • Improvements in containers are provided, and in particular improvements in containers for preparing and dispensing foamable beverage and food products. The package may contain at least a liquid primary ingredient and a secondary ingredient and comprises at least one wall defining a chamber at least partially filled with the primary ingredient, an outlet for dispensing the prepared product, and a capsule surrounding the primary ingredient separating the secondary ingredient from the primary ingredient. The capsule may be attached to insides of opposing walls of the package such that as the opposing walls are moved further apart the capsule breaks. At least one of the ingredients may include a foaming agent such that the foamed product is produced when the capsule is broken and the primary and secondary ingredients mix.

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  • 04/16/15--05:00: MILK STEAMER
  • In a milk steamer, a changeover valve and a vent valve are connected to the inlet and the outlet of a steam-generating thermoblock to provide ready draining of water, and to mitigate condensation of steam that draws milk into the steam nozzle. In an automatic milk steamer, the height of the steam nozzle above the milk level is automatically set by interaction between a drive mechanism and a liquid level sensor.

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    The present invention refers to a new, different cooking process of products to be nixtamalized, for instance, corn, as well as a specially designed reactor to be used in the deep thermal treatment. Essentially, the process comprises the loading of a mixture of product to be nixtamalized and water into the container; shaking of the mixture by air injection from an air compressor; separation of floating residues and discharge of wastewater; introduction of hot and clean water into the container and the addition of lime, thus creating a product-water-lime mixture; stirring of the product-water-lime mixture by injecting air from the air compressor; igniting the burner until a target temperature is obtained in the reactor container; and turn off the burner and conditioning of moisture inside the reactor container for a determined period of time where prior to the end of the determined period of time it is proceeded to shake the cooked product-water-lime mixture by air injection from the air compressor.

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  • 04/16/15--05:00: Beverage Brewing System
  • A beverage cartridge system is adapted to brew a beverage through a brewer having a holder adapted to receive the cartridge system. The holder may have a deep well with one or more needles therewithin to pierce through the bottom of the cartridge system when inserted into the well. The cartridge system may include a short cup and a tall cup, where the tall cup is taller than the short cup to pack more beverage grind. The cartridge system may include a filter within an outer cup. The bottom of the filter may be deep enough to be juxtaposed to the bottom of the cup. The filter may be formed from a material that is substantially resistant to piercing by the needle within the holder such that when the outlet needle pierces through the bottom of the cup, the outlet needle raises the filter at a point of contact, and the filter substantially resists the outlet needle from piercing through the filter during a brewing process.

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    Systems and methods for producing a baked product that have the appearance, texture and/or flavor of fried foods are disclosed. In one embodiment, a method for producing a baked product that imparts fried food properties includes at least partially coating a food product with an oil product, combining a breading composition with the food product, applying water to the food product, and baking the food product. Aspects of the disclosure are particularly directed to a method of baking food products by providing a bread composition and process that imparts a deep fried texture and flavor without having to deep fat fry the food product, thereby reducing the fat content of the final food product and avoiding the need to use a fryer.

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    A method of manufacturing an oral product includes creating a matrix from a plurality of capsules, a powdered component, a viscous component and a binder and molding the matrix into a shape. In a preferred embodiment, the capsules provide functional and flavorful ingredients. In an embodiment, the matrix is enclosed in a porous material that forms a pouch.

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    Features of the present disclosure provide a chocolate with good heat-resistance, bloom resistance and melt-in-the-mouth property, disclose a production method by which a chocolate-covered food product coated with the chocolate is produced, and disclose a method for preventing an increase in the viscosity of chocolate mix. Disclosed is a method for producing a chocolate comprising an addition step for adding a seeding agent containing at least β-StOSt crystal to chocolate mix in a melted state, wherein the fat content of the chocolate mix is 26 to 70 mass % StOSt (where StOSt is 1,3-distearoyl-2-oleylglycerol).

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    The present disclosure provides a method and apparatus for extracting carbon dioxide (CO2) from a fluid stream and for delivering that extracted CO2 to controlled environments for utilization by a secondary process. Various extraction and delivery methods are disclosed specific to certain secondary uses, included the attraction of CO2 sensitive insects, the ripening and preservation of produce, and the neutralization of brine.

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  • 04/16/15--05:00: SPLATTER SHIELD FOR COOKING
  • A splatter shield is provided for controlling grease splatter from food being cooked within a cooking vessel. The splatter shield includes a generally annular sidewall that slopes upwardly and radially inwardly from a lower rim to an upper rim. The upper rim of the splatter shield defines an upper opening in the splatter shield that is sufficiently large to permit the introduction of a cooking utensil therethrough, and the lower rim defines a lower opening in the splash shield. The upper opening in the splatter shield is smaller than the lower opening.

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    The present invention relates to a spray dried cream base powder which can be used as an alternative to dairy creams and other liquid cooking creams. The powdered cooking cream composition comprise of 20-60% by weight fat, 1-5% by weight one or more proteins, 0.5-5% by weight one or more emulsifier system, 1-6% by weight native/modified starch, 1-5% by weight water and the balance is made up of non-starchy carbohydrates, buffering agents and stabilizers. Optionally flavor, colour and anticaking agents can be incorporated in the composition. The above composition can be used directly or after reconstituted with water, to prepare foods such as curries, gravies, soup and sauces. The cream base powder can be conveniently used to develop processed food products such as soft serve ice cream, whipped toppings, mousse, Instant dry mix soup products and milk based puddings.

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    The invention relates to an optimized method for cultivating microorganisms of the genus Thraustochytriales, according to which the microorganisms are cultivated in a low salt medium without adding sodium salts and chloride salts, the total salt content being less than 3.5 g/L (corresponding to less than 10 percent of sea water salt content), whereupon the PUFAs are isolated from the microorganisms and/or the medium. The invention especially relates to novel optimized media having a substantially reduced total salt content, above all a particularly reduced NaCl content. The production of PUFAs can be substantially improved and significantly simplified by using a novel combination of different salts as a media composition in which the overall weight ratios of ions do not exceed 1.75 g/L. Furthermore, said medium preferably contains no added sodium salt and chloride salt at all, which helps prevent environmental damages caused by wastewaters containing salt.

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    The use of acid treatment of uncooked French fries prior to cooking by roasting, frying, grill or baking whereby to reduce the acrylamide content of the cooked product.

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  • 04/16/15--05:00: BQQ Rub
  • A composition to form a barbecue rub may include a first agent of salt, a second agent of sugar, a third agent of lemon pepper, a fourth agent of black pepper, a fifth agent of garlic powder, a sixth agent of onion powder, a seventh agent of smoked paprika, eight agent of chili powder and a ninth agent of Monosodium glutamate (MSG).

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    By combination of hydrophobic chromatography and strongly basic anion-exchange chromatography, a novel, highly hydrophobic β-glucosidase was successfully identified from Acremonium cellulolyticus. Further, a gene corresponding to the identified β-glucosidase was isolated. When multiple modifications were introduced into the base sequence of the gene, the gene was successfully expressed in Trichoderma viride at a high level, and the expression product successfully exhibited a high β-glucosidase activity.

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    Derivatives of Agrobacterium vitis strain F2/5 are disclosed. These derivatives were generated following homologous recombination with an internal fragment of targeted genes resulting in gene disruption by insertion of a copy of suicide vector pVIK165. The genes disrupted were F-avi5813 encoding a phosphopantetheinyltransferase, F-avi4329 encoding an aminotransferase and F-avi0838 (rirA) encoding an iron responsive transcriptional regulator. Such derivatives control crown gall on grapevines. In addition, these derivatives did not induce roots necrosis but enhanced root development and callus formation. On young stem explants, it was shown as well that the F2/5 derivatives are necrosis-negative.

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    Disclosed are substantially stable sterilized liquid protein supplements including a highly soluble protein source for use with human milk and other infant or adult feeding formulas. The sterilized liquid protein supplements have a more neutral pH, thereby inhibiting protein denaturation and reducing microbial growth. In one aspect, the sterilized liquid protein supplement comprises at least 250 mg of protein per 1 ml, the protein has a degree of hydrolysis of 25% to 45%, a molecular weight median of less than 800 Daltons, and a dipeptide and tripeptide concentration of no more than 40% by weight total protein, wherein the sterilized liquid protein supplement has a pH of 3 to 8.

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    The present invention provides a process for the preparation of a cheese, the process comprising the steps of (i) providing milk;(ii) acidifying the milk, wherein the milk is acidified with carbon dioxide to a pH of 6.2 to 6.6 when measured at a temperature of 29 to 38° C. to provide an acidified milk;(iii) inoculating the acidified milk with a starter culture, wherein the inoculation is a direct vat inoculation, to provide an inoculated acidified milk and making the cheese therefrom;wherein the inoculated acidified milk contains a coagulant, wherein the coagulant comprises at least a microbial protease coagulating agent.

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    The present invention describes use of a dried starch based flour for mixing with a water containing start product, which mixing enables production of an application product, wherein the water containing start product has the form of a liquid, paste or a powder with volatile water and wherein the dried starch based flour is dried to a level below its moisture equilibrium, and wherein the production of an application product, where at least a part of the water is transferred from the start product to the dried starch based flour, results in a transformation of the start product from the form of a liquid, paste or a powder with volatile water into an application product in the form of a powder.

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    The fermentation of cucumbers and other vegetables into pickles is traditionally a long term process. By exposing the flesh of the vegetable and pickling with calcium chloride instead of sodium chloride, a faster fermentation pickle is achieved with no decrease in quality.

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