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

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    A frozen pizza rapid preparation method that allows an ordinary consumer to rapidly prepare a frozen pizza with a crisp crust by steps of obtaining a frozen pizza having a crust that has been baked before it has been frozen, microwave heating the pizza, transferring the pizza to a stovetop skillet, and crisping the crust on the stovetop skillet.

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    A method for decorating a cake: providing a solid edible figure contour having an open top face and an open bottom face, and at least one void; providing a solid edible frame; placing the contour and the frame on a pan; filling the at least one void of the solid edible figure contour and a void between the solid frame and the solid edible figure contour with a decorative layer of edible pourable substance comprising multiple colors of candies, and the like; pouring a solidifying binding edible substance onto the solid contour, frame and the decorative layer; turning the hardened solid coating upside down, such that the lid is under the hardened solid coating; and placing the hardened solid coating having the colorful figure on a cake by sliding the figure off of the lid and removing the pan, thereby providing a cake coating having an edible colorful figure.

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  • 05/14/15--05:00: MULTIPLE TEXTURE FOOD
  • The disclosure herein provides a process for the manufacture of a multiple texture food product. The process includes providing a dairy material, freezing the dairy material by cooling it to a temperature of −2° C. or less, aerating the frozen dairy material, shaping the aerated, frozen dairy material, and depositing the shaped, aerated, frozen dairy material on or between one or more layers of a food material which is not the aerated dairy material. The aerated dairy material has a Stevens firmness of 20 or more at a temperature in the range of from 5 to 10° C. and a water activity (aw) of 0.90 or more. The disclosure herein further provides an aerated dairy material as well as a multiple texture food product which comprises a core of the aerated dairy material and a shell of a food material which is not the aerated dairy material.

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    A process for ready to eat confectionery snack included a fruit chewy casing with center filling. The filling can be jam-like, sugar paste-like, other substance like. The product shapes can have a variety of shapes or not limited to create and various color for recreational use.

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  • 05/14/15--05:00: Multiple Drawer Smoker
  • Disclosed herein is a smoker with multiple separate drawers for smoking meat, fish, sausage, etc. In an example embodiment, one drawer may contain water and another drawer may contain smoking material such as wood chips. The sliding drawers enable the maintenance of a stable smoking temperature and offer a safer means to replenish water and/or wood during the actual smoking operation. The multiple drawers allow a user to add wood and/or water without opening the smoking chamber.

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    The present invention is directed to a system and method for packaging and pasteurizing seafood which results in an extended shelf life.

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  • 05/14/15--05:00: HOT BEVERAGE MAKER
  • A hot beverage maker includes a pump, a kettle, a pumped fluid conduit, and a brew basket assembly. The kettle includes a reservoir, a heating element in the kettle for heating water in the reservoir, a spout for pouring water from the reservoir, and a pump inlet opening for providing heated water from the reservoir to the pump inlet. The pumped fluid conduit is connected with the pump outlet and includes a pumped fluid outlet. The brew basket assembly includes a pumped fluid outlet receptacle and a brew basket. The reservoir is selectively fluidly connectable with the brew basket via the pump inlet opening in the kettle being selectively fluidly connected with the pump inlet or the pumped fluid conduit outlet being selectively fluidly connectable with the pumped fluid outlet receptacle to selectively provide heated water from the reservoir to the brew basket.

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    A process is disclosed for reducing alcohol in a fermented beverage without heat damage and without degrading the original flavor profile of the fermented beverage. The process generally includes the steps of: (i) removing aromatics from the wine; (ii) removing alcohol from the wine; (iii) refluxing a portion of the alcohol removed from the wine to increase the alcohol concentration of the alcohol vapour and return at least a portion of the condensed/recovered water to the wine; and (iv) condensing the aromatics removed from the wine and returning at least a portion thereof to the wine.

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    Provided are a production device and a production method for producing layered food having an outer shape and an inner hole shape formed into a shape different from a circular shape. A production device for layered food (1) includes: a dough supply section (3) for causing liquid dough to adhere to an outer circumference of a spit (12); a dough baking section (4) for baking the liquid dough to form baked dough (11) around the spit (12); conveyance means (5) for conveying the spit (12) between the dough supply section (3) and the dough baking section (4); a forming tool (70) including a forming surface (70A) conforming to a shape of at least a part of an outer shape of the spit (12); and drive means (71) for pressing the forming tool (70) against the baked dough (11) in the shape of the layer that is formed around the spit (12).

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    A mold (1) for the production of confectionery products, comprising a top surface (2) having cavities (2a) and an opposite bottom surface (3), comprising at least one protruding element (5) at the bottom surface (3) of the mold (1) for increasing the heat transfer rate between the mold (1) and a fluid flowing along the bottom surface (3).

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    The invention provides an improved antioxidant for food, animal feed, cosmetics and pharmaceuticals, as well as compositions that contain this antioxidant as preferably the only additive having an antioxidative effect.

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    The present disclosure provides for a reduced-calorie partially-frozen beverage, concentrate syrup, mix and a method for making a reduced-calorie partially-frozen beverage. The freezing point of the partially-frozen beverage is depressed through the use of an L-sugar, such as, for example, L-hexose monosaccharide alone or in combination with other freezing point depressants. In a particular embodiment, L-glucose is added to a reduced-calorie partially-frozen beverage in a range between about 0.1% to about 10% by weight of the finished beverage.

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    This invention is a blended composition of 76-80% Corn flour and 20-24% Potato flakes; for the preparation of FUFU a popular Africa meal, and for making Infant and Children food formula.

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    Visually distinct, flaked Ready-to-Eat (“R-T-E”) cereal products with varied texture and thickness are produced by forming a cereal dough and forcing the same through an extrusion die assembly including various spaced openings which establish a plurality of dough streams which are merged prior to reaching a die outlet. Directly at the die outlet, a resulting dough extrudate is sliced by a cutter unit to form dough discs which are then dried and cooled, during which the discs curl and form cereal flakes having varying textures defined, at least in part, by distinct sets of surface bumps. The number and configuration of the bumps can be altered by changing the number, shape and/or position of the various spaced openings of the die assembly, while the thicknesses of the resulting cereal flakes can be varied by just altering an operational speed of the cutter unit.

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    Disclosed are nutritional formulations including predigested fats that can be administered to preterm infants, infants, toddlers, and children for improving tolerance, digestion, and absorption of nutrients and for reducing the incidence of necrotizing enterocolitis, colic, and short bowel syndrome. The predigested fats include fatty acid-containing monoglycerides and/or a fatty acid component.

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    Ready to drink beverages are provided. In a general embodiment, the present disclosure provides a ready to drink high-protein chocolate beverage including a protein component, a cocoa component, and a stabilizing system. The protein component may be present in an amount from about 4% to about 12% by weight of the beverage. The stabilizing system includes sodium hexamethaphosphate and a hydrocolloid component.

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  • 05/14/15--05:00: WHEAT CULTIVAR WB7618
  • The invention relates to the wheat cultivar designated WB7618. Provided by the invention are the seeds, plants and derivatives of the wheat cultivar WB7618. Also provided by the invention are tissue cultures of the wheat cultivar WB7618 and the plants regenerated therefrom. Still further provided by the invention are methods for producing wheat plants by crossing the wheat cultivar WB7618 with itself or another wheat cultivar and plants produced by such methods.

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  • 05/14/15--05:00: WHEAT CULTIVAR WB7390
  • The invention relates to the wheat cultivar designated WB7390. Provided by the invention are the seeds, plants and derivatives of the wheat cultivar WB7390. Also provided by the invention are tissue cultures of the wheat cultivar WB7390 and the plants regenerated therefrom. Still further provided by the invention are methods for producing wheat plants by crossing the wheat cultivar WB7390 with itself or another wheat cultivar and plants produced by such methods.

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  • 05/14/15--05:00: WHEAT CULTIVAR WB9576
  • The invention relates to the wheat cultivar designated WB9576. Provided by the invention are the seeds, plants and derivatives of the wheat cultivar WB9576. Also provided by the invention are tissue cultures of the wheat cultivar WB9576 and the plants regenerated therefrom. Still further provided by the invention are methods for producing wheat plants by crossing the wheat cultivar WB9576 with itself or another wheat cultivar and plants produced by such methods.

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  • 05/14/15--05:00: WHEAT CULTIVAR WB4614
  • The invention relates to the wheat cultivar designated WB4614. Provided by the invention are the seeds, plants and derivatives of the wheat cultivar WB4614. Also provided by the invention are tissue cultures of the wheat cultivar WB4614 and the plants regenerated therefrom. Still further provided by the invention are methods for producing wheat plants by crossing the wheat cultivar WB4614 with itself or another wheat cultivar and plants produced by such methods.

older | 1 | .... | 364 | 365 | (Page 366) | 367 | 368 | .... | 398 | newer