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

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    This invention relates to a microwaveable composition comprising a batter component comprising from about 10 wt % to about 45 wt % of flour, from about 0.2 wt % to about 1.0 wt % of an encapsulated leavening agent, and from about 10 wt % to about 35 wt % of water, by weight of the batter component, and a paste component, the composition being microwaveable at a power output of between about 800 W and about 2100 W from a frozen state to a multi-layered cooked product in less than about 50 seconds. The invention also relates to a method for preparing the microwaveable composition.

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    Provided are compositions that contain a modified food starch and one or more non-polar compounds. In some instances, the compositions contain a water-soluble derivative of vitamin E mixture, containing relatively high concentrations of dimer forms of the PEG-derivative of vitamin E. Compositions include concentrates, dilution compositions and compositions for direct consumption. Methods for preparing the compositions also are provided.

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    Disclosed is a beverage composition. The beverage composition includes a sweetener and cellulose ether. Accordingly, the beverage composition provides a strong sweet taste with low levels of unpleasant tastes or residual tastes, and satisfactory body-viscosity.

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  • 04/23/15--05:00: SALT SUBSTITUTE
  • The invention relates to a salt substitute comprising, in combination with sodium chloride: 72% to 87% by weight of potassium chloride,10% to 20% by weight of magnesium sulphate, and3% to 8% by weight of calcium sulphate. These mineral compounds are typically of marine origin. The invention also relates to the uses of the salt substitute according to the invention as table salt, or for the industrial preparation of food for human and/or animal consumption, offering the same technical functions as salt. The invention also relates to a method for manufacturing a salted product as well as a foodstuff comprising the salt substitute.

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    Disclosed is an edible coating, a food product coated with the coating and the method for manufacturing the food product. The coating comprises a first layer comprising first edible oil and a second layer comprising a hydrophobic edible particle wherein the hydrophobic edible particle has a diameter from 20 nm to 500 microns. The food product having the coating is resistant to becoming soggy.

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    A beverage cartridge includes a bottom wall and at least one sidewall forming a chamber in which a beverage can be prepared from a stored beverage product. The sidewall includes one or more pre-formed openings or openable portions that form exit paths for a prepared beverage upon the introduction of a liquid to the chamber. The pre-formed openings or openable portions are initially covered or sealed by a cover, and provide existing exit paths for prepared beverage upon removal or opening of the cover. The cover is manually removable by a user, or is openable in response to increased fluid pressure in the chamber. Optionally, a filter element is provided inside the cartridge for retaining a used beverage product inside the cartridge as a prepared beverage exits from the cartridge.

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    Present embodiments generally relate to packaging for instant beverage components, such as instant coffee. In some embodiments, the packaging includes a single-serve beverage cartridge for use with a single-serve coffee brewer. In some embodiments, the cartridge includes a cup, a lid, and a single serving of instant coffee or another instant beverage component. In some embodiments, the cartridge is configured to be pierced by one or more piercing members, which can provide an opening for liquid to flow into and/or out of the cartridge. In certain instances, the cartridge includes an insert configured to facilitate mixing of the instant beverage component with the liquid. In some embodiments, the instant beverage component is compressed. In certain embodiments, the cartridge does not include a filter or a barrier configured to retain non-liquid matter within the cartridge.

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    To provide a food dough spreading method for gradually spreading food dough to make it thinner by supplying the food dough between a plurality of spreading rollers in a spreading unit in which the spreading rollers are arranged in a V-shape. By adjusting a distance between a pair of vibration applying members provided between the spreading rollers arranged in a V-shape, a width dimension of the food dough flowing out from the spreading unit (25) is adjusted, and the vibration applying members are reciprocatively vibrated in a longitudinal direction of the spreading rollers at a position where the width dimension is adjusted. The reciprocative vibration of the pair of vibration applying members is vibration in a direction of approaching and separating from each other.

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    A device and mechanism for recommending a water filter in a beverage dispenser is described. A sensor senses qualities of unfiltered water. Another sensor senses qualities of a flavorant container, such as the flavorant contained within the container. Based on the quality of the unfiltered water and the particular flavored beverage desired, the device will recommend a water filter to optimize the flavor of the beverage.

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    An electrical discharge plasma reactor system for inactivating one or more pathogens in a liquid. The reactor system includes a reactor chamber configured to hold the liquid, a silver discharge electrode and a non-discharge electrode disposed within the reactor chamber such that the two electrodes are in spaced, conductive communication when the liquid is inside the reactor chamber, and a power supply connected to at least one of the discharge and non-discharge electrodes and configured to induce the discharge electrode to generate plasma to at least partially inactivate one or more pathogens in the liquid.

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    Apparatus for the ohmic-heating of a particulate liquid, including degassing structure for degassing the liquid, which is turn includes a vacuum tank and at least one sprayer, in order to carry out a method that may include degassing the liquid by spraying it onto a vertical or sloping internal wall of a vacuum tank, in such a way that a vertical cylindrical inner region of the vacuum tank that is away from said wall and reaches the top region of the vacuum tank is substantially free of liquid. The apparatus also includes a conduit for passing the degassed liquid through an ohmic-heating unit, a pump located between the vacuum tank and the ohmic-heating unit, a safety valve arranged in parallel with the pump and a back-pressure valve located after the ohmic-heating unit.

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  • 04/23/15--05:00: DISPERSAL UNITS
  • A dispersal unit for use in treating perishable goods in a storage volume to control microbial growth, the dispersal unit comprising: a housing; an airflow passage in the housing; an impeller for driving a flow of air through the airflow passage; a support for supporting at least one replaceable cartridge in communication with the airflow passage; and a vapouriser for promoting vapourisation of a volatile antimicrobial active material in a cartridge supported by the support to release an antimicrobial vapour from the cartridge into the airflow passage to be entrained in the flow of air and expelled from the airflow passage into the storage volume. The support is a base wall of a shallow vapourisation chamber that incorporates the airflow passage between the base wall and an upper wall spaced from the base wall and has openings between the base wall and the upper wall defining an inlet and an out let of the vapourisation chamber The height of the vapourisation chamber between the base wall and the upper wall is less than 40% of a width or length of the base wall.

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    Embodiments are directed towards regulating flow rate in an espresso machine, during a multi-phase brewing process which includes a pre-brew and an extraction phase. During the pre-brew phase, coffee grounds are slowly pre-wetted and/or out-gassed with a first volume of water delivered at a first flow rate. During the extraction phase, a second volume of water is delivered, at a second flow rate, to extract espresso, where the second volume is delivered at a generally greater pressure than the first volume. The second flow rate is greater than the first flow rate. The flow rates, volumes, and pressures are regulated by the espresso machine, which includes a flow rate regulation assembly that comprises first and second flow paths and first and second valves. Baristas may vary the flow rate, volume, and pressure of water throughout the brewing process by opening, closing, or otherwise adjusting at least one of the valves.

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    Device for producing a frothed liquid comprising a chamber opened to atmosphere with a transverse bottom wall and a longitudinal upward wall, at least one diluent inlet, at least one liquid delivery outlet. The diluent inlet is provided through the upward wall and is dimensioned and oriented for directing a thin jet of diluent in the chamber. The at least one liquid delivery outlet is configured in the bottom wall for liquid to rise up along the side of the upward wall by the jet of diluent entering the chamber as a result of the direction and dimension of the diluent inlet in the chamber.

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  • 04/23/15--05:00: RICE COOKING METHOD
  • [Problem] To provide cooked rice in which aging can be suppressed without using low-amylose rice and which shows little deterioration in taste even after storing at ordinary or low temperatures. [Solution] In a rice cooking device provided with a conveying means such as a conveyor for conveying rice having been soaked in water, a steamer for steaming the rice on the conveyor with hot steam, and a water sprinkler for supplying warm water to the rice on the conveyor in the steamer, warm water is poured in an amount exceeding the amount required for cooking the rice in the aforesaid step for steaming in the steamer so as to wash away amylose eluted from the rice.

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    A thickness control system for a high speed tortilla sheeting machine can adjust a pinch point gap between a pair of sheeting rollers to maintain a generally uniform thickness of the produced “masa” (i.e., corn dough) sheet. The sheeting machine can include a pinch point gap adjustment device which guides at least one of the rollers through an arcuate path to thereby adjust a magnitude of the pinch point gap. The controller can direct one or more actuators to change the position of the roller along the archive path to thereby change the distance between the two sheeting rollers as desired to produce a masa sheet at the desired preset thickness.

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    Disclosed herein is one embodiment of a camp cooker system. The camp cooker system includes a handle, an elongate arm that includes a proximal end and a distal end, and a stand. The proximal end of the elongate arm is coupled to the handle and the distal end of the elongate arm is coupleable to one or more food items to support the one or more food items adjacent a heat source. The stand is for supporting, free of a user's supporting force, at least the distal end of the elongate arm a distance above a ground terrain. The stand includes a top end and a bottom end, with the top end being detachably coupled to the elongate arm and the bottom end being engageable with the ground terrain. The engagement of the bottom end with the ground terrain anchors and supports the system.

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    D-Psicose is included in a zero- or low-calorie frozen beverage to achieve a Brix and mouthfeel substantially similar to that of a full-calorie frozen beverage.

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    The invention provides a bread hardening preventing agent, a bread hardening-preventing method, a bread production method, a premix flour for bread for the purpose of obtaining a bread whose hardening is prevented, thereby providing a bread whose hardening is satisfactorily prevented. A bread hardening preventing agent whose active ingredient is a rice flour whose damaged starch content is 15% by mass or more; a bread hardening preventing agent whose active ingredient is a rice flour whose damaged starch content is more than 30% by mass; a bread hardening-preventing method for producing a bread which incorporates a rice flour whose damaged starch content is 15% by mass or more; a bread production method which incorporates a rice flour whose damaged starch content is 15% by mass or more; a premix flour for bread containing 0.01 to 15 parts by mass of a rice flour whose damaged starch content is 15% by mass or more based on 100 parts by mass of a wheat flour; a bread in which a rice flour whose damaged starch content is 15% by mass or more is incorporated.

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    Provided is a method for producing frozen noodles comprising: a step of attaching a composition comprising xanthan gum and having a viscosity of from 30 to 2000 mPa·s at 60° C. to cooked noodles obtained by cooking fresh noodles produced by a rolling noodle-manufacturing method; and a step of freezing the noodles to which the composition has attached.

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