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Package and device for the preparation of food product such as beverage

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A package for a portion of liquid foodstuff dilutable with a diluent includes a reservoir for containing a portion of liquid foodstuff dilutable with a diluent, a reservoir seal for closing the reservoir, a mixing element for mixing the dilutable liquid foodstuff with the diluent. The mixing element includes a mixing chamber having an outflow aperture for dispensing liquid foodstuff diluted with the diluent, a liquid passage for feeding dilutable liquid foodstuff from the reservoir to the mixing chamber, and a feed channel for feeding diluent to the mixing chamber. The feed channel has a first portion and a second portion, the cross section of the second portion being smaller than the cross section of the first portion and be so configured that when diluent is fed to the mixing chamber, a venturi effect occurs in the mixing chamber.

ULTRAVIOLET C PATHOGEN DEACTIVATION DEVICE AND METHOD

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A method for decontaminating beef is disclosed. The method includes dicing beef into diced particles, chilling the diced particles into chilled particles, compressing and/or flexing the chilled particles to separate fat from the chilled particles to produce fat particles and lean particles, mixing the fat particles and lean particles with a fluid, wherein a density of the lean particles is initially less than a fluid density, treating the lean particles and fat particles with energy harmful to pathogens as the fluid and lean and fat particles pass through an energy-emitting device at least while the lean particles are less dense than the fluid, increasing the temperature of the lean particles to increase the density which causes the lean particles to sink in the fluid, and separating the lean particles from the fat particles.

CURING AIDS

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A kit for curing a food product includes a nitrite curing salt component (NPS) and a sugar substance component. The sugar substance component is a sucrose isomer composition. The sucrose isomer composition consists primarily of the sucrose isomers isomaltulose and trehalulose.

FRUIT AND VEGETABLE PESERVATION PROCESS

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An HPP method for preserving fruits may include the steps of: (a) placing a prepared fruit in a container having a capacity less than about two gallons; (b) filling the container with a pH modifying solution to establish a pH in the container in the range of about 2 to about 6, and preferably about 4; (c) deaeration; (d) adding a modifying medium such as a sweetener; (e) vacuum infusion of the solution into the prepared fruit; (f) sealing the container; and (g) applying pressure to the container in the range of about 2,000 to about 120,000 psi, preferably about 90,000 psi, for a time period in the range of about 1 to about 20 minutes, preferably about 5 minutes at a temperature in the range not lower than freezing and not greater than about 230° F.

ROLLED SHEET OF COOKIE DOUGH

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Methods and formulations for forming a rolled cookie dough configuration for shipment, display and storage. The rolled configuration can be frozen and/or refrigerated and be subsequently unrolled prior to use. The cookie dough can be formulated so as to unroll into a flat sheet configuration without cracking, breaking and/or sticking together. When unrolled, the flat sheet configuration can be sliced/cut with cookie cutters to create specially shaped cookie units for baking. Excess dough can be trimmed and rerolled for further cutting with a cookie cutter.

DEVICE, SYSTEM, AND METHOD FOR LOW TEMPERATURE SMOKING ON A GRILL

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A modular portable grill, having an enclosure defining a cooking space, cooking surfaces for holding food and exposing it to circulating air and smoke operably connected to the cooking enclosure and in the superior portion of the enclosure, a plurality of heating elements in the lower portion of the enclosure, above the heating elements a removable drawer for solid fuel, and directly above the drawer an optional liquid tray. The grill can be configured as a traditional grill, when the drawer and water tray are removed. With insertion of either the solid fuel drawer alone, or with both the solid fuel drawer and water tray, it produces smoke from the solid fuel drawer and steam from the water tray. Thus, this grill enables, within a single cooking enclosure, three cooking techniques: traditional high temperature grilling, high temperature smoking, and low temperature smoking.

Method for identifying drinks using marking device

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At a party/gathering, people are served drinks in identical vessels (children's cups, beer bottles, wine glasses . . .) and it is very difficult to determine whose drink is whose. Mark cups, glasses, and bottles with the drink-marking device (special purpose drink marker) to identify drink ownership. And when the party is over, apply cooking oil to marks 5 minutes before cleaning/putting into dishwasher for a mark-free glass that is ready to use at the next party.

METHOD AND APPARATUS FOR HANDLING STERILIZED FOOD PRODUCT

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A method is for handling a sterilized food product including sterilizing an intermodal container comprising a rigid shell with opposed closed ends and a discharge port in one of the closed end, and aseptically filling the intermodal container with the sterilized food product. The method further includes transporting the filled intermodal container while maintaining the sterilized food product in aseptic conditions. In addition, the method may include, at an emptying site, moving the intermodal container to an incline angle of at least 8 degrees from horizontal, and emptying the sterilized food product from the discharge port.

METHOD OF PROCESSING FOOD FROM PLANTS AND PROCESSING APPARATUS THEREOF

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A method of processing food from plants and processing apparatus thereof is provided. The cost effective method includes selecting, preliminary processing, soaking, wind drying, cool drying, coarse pulverizing, and fine pulverizing into nanometer scale food powder. The food powder can be easily consumed by human being. It can be preserved for a prolonged period of time. It is nutritious. Moreover, the food powder is easy to store and transport in a space saving manner.

SINGLE SERVING REUSABLE BREWING MATERIAL HOLDER

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A single serving beverage filter cartridge is formed by placing a single serving portion of brewing material into a reusable coffee holder having a lid and a base. The reusable coffee holder includes a recessed region at the bottom of a base of the holder and is insertable into a cartridge housing of a single serving coffee maker having an offset needle reaching up vertically from the base of the housing, the recessed region may be a large annular recessed region or a smaller off-center recessed region thereby avoiding the offset bottom needle. The coffee holder defines a frustoconical exterior and includes mesh filtering material for retaining brewing material inside the coffee holder. The mesh material may be a metal mesh or plastic mesh. The reusable coffee holder is configured for use in single serving coffee makers having the offset bottom needle and designed for single use cartridges.

Methods of Separating Fat From Non-Soy Plant Materials and Compositions Produced Therefrom

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Disclosed are methods for separating non-soy plant materials to produce a fat-enriched fraction, a reduced-fat plant extract, reduced-fat plant protein compositions, a crude oil, plant gums, a degummed oil and a protein-fat sediment. Also disclosed are food products containing or prepared from the reduced-fat extracts, fat-enriched fraction, gums, oils, protein-fat sediments and reduced-fat protein compositions.

UHT System and Method for Heat Treating Temperature-Sensitive Food Products

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The invention relates to a UHT system for heat treating temperature-sensitive food products, in particular desserts or dessert-like products, comprising a pre-heating zone and a subsequent high-heating zone. The aim of the invention is to achieve accurate and fast temperature adjustment of the food product leaving the pre-heating zone to the temperature conditions at the inlet of the high-heating zone in a UHT system of the generic type, and at the same time, with an equal dwell time for all partial amounts of the food product, to ensure that the food product is treated in a particularly thermally gentle manner and to keep the mechanical loading of the food product as low as possible.

OIL COMPOUND TO REDUCE THE FORMATION OF FROST IN FROZEN PRE-FRIED FOOD PRODUCTS

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An oil compound used in the preparation of frozen pre-fried food products that reduced the formation of ice crystals or frost.

PRODUCTION OF LOW CALORIE, EXTRUDED, EXPANDED FOODS HAVING A HIGH FIBER CONTENT

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Extruded, directly expanded, high fiber reduced calorie food products, such as a ready-to-eat (RTE) cereal or sweet or savory snack, are produced at high production rates without substantial loss of extrusion functionality and extrudability by replacing a substantial portion of at least one flour with a gelatinized, enzyme-resistant starch type III ingredient or bulking agent as a reduced-calorie, high fiber flour replacer. The resistant starch type III ingredient or bulking agent contains an enzyme-resistant starch type III having a melting point with an endothermic peak temperature of at least about 140° C., and may have a water-holding capacity of less than 3 grams water per gram of the starch-based bulking agent. The total dietary fiber retention of the gelatinized, starch-based bulking agent may be at least about 90% by weight after extrusion using a die temperature of least about 100° C., and a die pressure of at least about 150 psig.

FREEZE-DRIED AERATED FRUIT OR VEGETABLE COMPOSITIONS AND METHODS OF MAKING THEREOF

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The present invention comprises a freeze-dried, aerated fruit and/or vegetable composition comprising a fruit and/or vegetable ingredient and an emulsifier and methods of making thereof.

PROCESS FOR MAKING A MULTIPHASE JELLIFIED BEVERAGE COMPOSITION

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The present invention is directed to a process for producing a water, juice, and/or milk-based ready-to-drink jellified product comprising at least two separate homogeneous gel masses, wherein adjacent separate gel masses have different gel strengths, characterized in that it comprises the steps of in order: (i) separately preparing at least two liquefied gel compositions, each comprising an aqueous, and/or juicy, and/or dairy base, mixed with carrageenan and galactomannan, (ii) separately preheating each of the compositions, (iii) separately mixing each of the liquefied gel compositions, (iv) separately cooling down each of the liquefied gel compositions, while keeping a constant agitation of the mass of each of the liquefied gel compositions, (vi) sequentially dosing each of the liquefied gel compositions into a container.

SAVOURY FOOD CONCENTRATE

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A packaged savoury food concentrate in the form of a gel, for preparing a bouillon, a soup, a sauce, a gravy or a seasoning comprising: —a gelling system, —a liquid phase comprising a liquid polyol, —from 3% wt to 30% wt of salt, based on the weight of the total food concentrate, wherein the liquid polyol is present in an amount of from 0.1 wt % to 80 wt %, based on the total weight of the food concentrate.

Novel Continuous and Flexible Food and Drink Processing Technology

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Novel apparatus, thermal processing medium and method for accelerated, optimized thermal processing of product, to a user selected processing state using a thermal processing medium that is essentially neither water nor steam, does not result in any change of state during any processing step, and wherein said thermal processing medium comprises a different composition for each of the heating, holding and cooling stages but is additionally regulatory approved for direct or indirect contact with foodstuffs, is described. It further relates to the elimination of any significant additional pressurization of either the thermal processing apparatus or the medium. It also relates to eliminating expensive, anti-corrosion additives. Finally, it relates to the flexible and modular structure of the apparatus, wherein the independently controlled and optimized processing of product to any user-selected processing state can be accomplished without further modification.

METHOD OF DETACHING A MUSCLE AND BEEF PRODUCTS PRODUCED BY THE METHOD

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Described is a method of detaching a muscle from a beef cattle carcass, the method comprising the steps of: locating the muscle comprising at least one attachment point to the beef cattle carcass; and detaching the attachment point of the muscle from the beef cattle carcass prior to the onset of rigor mortis. An assembly line method is also described. Also, described are muscles comprising a substantially symmetrical and cylindrical-shape. In addition, described are muscle beef products that are produced by the methods described herein.

Distillation Process

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A process of reducing the agricultural residue (AR) content of a citrus oil, comprising (a) vacuum batch-distilling an AR-containing cold-pressed citrus oil to give a low-AR distillate and a high-AR residue;(b) subjecting the high-AR residue from (a) to thin film evaporation to give a high-AR distillate and a low-AR residue;(c) subjecting the high-AR distillate from (b) to a further batch distillation to give a redistilled low-AR distillate and a waste high-AR redistilled residue; and(d) combining the distillate of (a), the residue of (b) and the redistilled distillate of (c) to give a low-AR citrus oil. The oil thus produced has not only a reduced content of ARs such as insecticides, fungicides, herbicides and miticides, but it also contains most or even all of the desirable citrus components substantially eliminated by conventional distillation processes.
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