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Method of Processing Green Coffee Beans

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A method of processing coffee berries which includes a fermentation process of bringing coffee berries having a coffee seed and coffee pulp into contact with microorganisms that metabolize said coffee pulp to cause fermentation, and a refining process. Green coffee beans are obtained by performing a fermentation process of bringing coffee berries, which have a coffee seed and coffee pulp, and microorganisms into contact with one another to cause fermentation, and a refining process.

METHOD FOR PRODUCING PURIFIED TEA EXTRACT

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Provided is a method for producing a purified tea extract, which can satisfy both the yield of the non-polymer catechins and the removal rate of gallic acid at high levels. The method is characterized in that a tea extract, which contains an aqueous solution of an organic solvent, brought into contact with an anion exchange resin.

Method For Manufacturing Processed Marine Plant Food

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A method is provided for manufacturing a processed marine plant food. It comprises (a) crushing marine plants into small pieces; (b) heating the marine plant pieces together with alkaline salts at a temperature of from 40 to 80° C. while stirring in a vacuum stirrer to generate a marine plant paste; and (c) gelling the marine plant paste with a metal ion solution of di- or higher valency to form a marine plant jelly. When manufactured by the method, the marine plant food retains its characteristic taste, flavor and color, without their components beneficial to the body being lost or denatured.

INFANT FORMULA DELIVERY SYSTEM COMPRISING PROBIOTICS AND AN INFANT NUTRITIONAL FORMULATION

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The invention relates to a probiotic infant formula kit, comprising, in one common container, but separated from each other by means of at least one partitioning element: —multiple doses of an infant formula in powder form, and -multiple doses of at least one type of probiotics, wherein the probiotics are present in its own packaging, wherein the packaging is designed such that the probiotic contained therein is released in discrete incremental amounts, the incremental amounts being visible to the human eye.

CONFECTIONERY PRODUCT CONTAINING ACTIVE INGREDIENTS

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A nutritional product includes a shell and a core that is at least partially covered by the shell. The shell contains a fat-and-carbohydrate mixture. The core has a gel-like consistency. Based on a total weight of the core, the core includes: a) a protein component of 0.5 to 10 wt-%; b) a carbohydrate component of 65 to 82 wt-% in the form of a crystalline and a non-crystalline carbohydrate phase; and c) water from 10 to 30 wt-%.

CELERY PACK

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A sanitized, ready-to-use and ready-to-eat celery pack is disclosed wherein the package consists of limbs that are from 6- to 18-inches in length and weigh from 0.10 to 11.75 pounds. The limbs are prepared by removing the butt, heart and leaves from celery stalks, cut to lengths from 6 to 18-inches, sorted by length, sanitized and packaged.

Animal Feed

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The invention relates to an animal feed for dogs or cats based on animal tissue, water, and hydrocolloid as a thickener, wherein the animal feed includes a water content of at least 80% by weight, preferably at least 85% by weight. According to the invention, said feed is liquid at room temperature, has a fat content at least 1% by weight and less than 5% by weight, and is packed in a tubular bag, wherein the top side and the bottom side thereof are welded at a welding surface at a front end and back end of the tubular bag, and a designed fracture point for tearing open the bag is provided at the front end in the welding surface.

Methods of using peracetic acid to treat poultry in a chill tank during processing to increase weight

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Methods for treating poultry during processing for increasing the weight of the poultry are disclosed. The methods may be performed in a chill tank or other reservoir and utilize either equilibrium peracetic acid or non-equilibrium peracetic acid. The non-equilibrium peracetic acid may be prepared from hydrogen peroxide and a liquid acetyl precursor, such as triacetin. The methods comprise contacting a poultry carcass with peracetic acid-containing water at a pH of about 6 to about 9. The methods result in an increase in the weight of the processed products and an increase in a processing plant's percent yield of the processed products.

Method and Apparatus for Forming Unit Portions of Frozen Food Materials

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A method and apparatus for forming pressed food products can utilize up to 98% chicken breast meat in high profit margin products. Breast meat is marinated and then extruded into a slab which is then frozen and shaped into a plank. The plank is sliced into unit portions which are then pressed into shaped portions with a preferred, or other, press. One preferred press linearly reciprocates unit portions into the press. This or another preferred press imparts three dimension exterior shape to the pressed food products.

REDUCED SODIUM SALT COMPOSITION

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The invention allows for a reduction in the amount of sodium chloride applied to a food product, without adversely affecting the taste of the food product. Sodium chloride particles with bi-modal particle size distribution are combined with particles of another edible salt with a particle size distribution peak that falls between the bi-modal peaks of the sodium chloride particles. In this way, any off-flavors exhibited by the other edible salt are masked by the initial and final pure sodium chloride saltiness flavors provided by the composition.

APPARATUS FOR APPLYING COATING TO PRODUCTS AND METHODS OF USE THEREOF

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An apparatus and method for coating products is disclosed herein. An exemplary method includes receiving coating at an inlet end of a pan assembly for application to a product, vibrating the pan assembly using a vibratory frame assembly connected thereto, positioning the product at the inlet end of the pan assembly, removing excess coating from at least a portion of the pan assembly, receiving the product at the discharge end of the pan assembly, and receiving the excess coating at the discharge end of the pan assembly and transporting it to the inlet end of the pan assembly.

Apparatus, Systems and Methods for Preparing Food in Packages Having Integral Compartments

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Food packaging of the present invention is particularly adapted for microwave, conventional oven, stove top and boiler cooking techniques and includes an integral pocket or trap compartment for receiving fluids created by the cooking process, such as grease. Embodiments further include food packaging having food compartments that may contain food products that may be individually selected and/or combined together to form combination food products.

METHOD OF PROCESSING AND MASS-PRODUCING GREEN WHOLE GRAINS

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A method of processing and mass-producing green whole greens, comprising: a blanching step of discharging the green whole grains stored in the storage tank and steaming the discharged green whole grains for 30 to 120 seconds with water or steam at a temperature ranging from 88 to 102° C.; a cooling step of rapidly cooling the green whole grains which have undergone the blanching step at a temperature ranging from 1 to 7° C.; a cold air dehumidifying step of blowing air to the green whole grains cooled to a low temperature through the cooling step to remove excessive moisture permeated into surfaces of the green whole grains; and a hot air drying step of applying hot air of a low temperature ranging from 35 to 50° C. to the green whole grains from which the excessive moisture has been removed through the cold air dehumidifying step to dry the green whole grains.

METHOD OF MOLDING A FOOD PRODUCT

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A method of in-molding a food item in a package defining at least one cavity for holding the food item and having an opening for accessing the food item. Liquid food product is introduced into the at least one cavity and allowed to solidify to form a solid food product, which is then unseated.

COOKING BAG AND USE OF THE COOKING BAG FOR COOKING FOOD

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Cooking bag containing a copolymer containing monomer units of a dimerised fatty acid or a derivative thereof. Use the cooking bag for cooking food. A process for storing and cooking of food comprising the steps: a) filling the cooking with food, b) storing the filled cooking bag at a temperature below 0° C., c) cooking the food.

FOOD MADE OF BEAN PEEL AS RAW MATERIAL AND METHOD FOR PRODUCING FOOD MATERIAL THEREOF

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A method for producing a food material made of a bean peel as a raw material includes dehydrating a peel separated from boiled adzuki beans into a predetermined water content, primary milling the peel obtained by the dehydration step into a desired particle size water addition for adjusting, by water addition, the water content of the peel powder obtained by the primary milling step to a predetermined level, and a secondary milling of the peel powder obtained by the water addition adjustment step into fine particles such that the palisade tissues of the peel powder are separated in a fine, almost rod-like (elongated) form.

APPARATUS AND METHODS FOR REHEATING WEDGE SHAPED FOOD PRODUCTS, SUCH AS ONE OR MORE PIZZA SLICES

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Apparatus for heating a wedge-shaped food product, such as one or more slices of pizza, includes an assembly and a handle mechanically connected with the assembly. The assembly includes a first arm including a side wall and a floor, and a second arm including a side wall and a floor. The second arm is pivotably connected with the first arm such that the wedge-shaped food product can be held between the first arm and the second arm with the wedge-shaped food product being supported by the floors of the first and second arms and abutting the side walls of the first and second arms. Additional supports may be provided between the arms. The handle may be removeably connected with the assembly, for example, via a riser.

AFTERTASTE MASKING

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A method of masking a bitter aftertaste experienced in the consumption of a consumable composition, including the addition to the composition of a masking quantity of choline chloride. The proportion required is considerably less than the proportion of choline chloride used as a dietary supplement.

NON-ASTRINGENT PROTEIN PRODUCTS

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The invention relates to a protein that can be added to a food product or beverage without thereby providing the food product or beverage with a strong astringent taste, an undesirable colouring and/or an off-taste. More in particular, the invention relates to a potato protein glycated with a reducing sugar, wherein the reducing sugar is preferably chosen from the group consisting of reducing monosaccharides, reducing disaccharides, dextran and combinations thereof.

SOYBEAN CULTIVAR HI0912797

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The present invention is in the field of soybean variety HI0912797 breeding and development. The present invention particularly relates to the soybean variety H10912797 and its progeny, and methods of making HI0912797.
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