Subscribe: Untitled
http://www.freepatentsonline.com/rssfeed/rssapp426.xml
Preview: Untitled

Untitled





 



LACTIC BACTERIUM FOR TEXTURIZING FOOD PRODUCTS SELECTED ON THE BASIS OF PHAGE RESISTANCE

Thu, 06 Apr 2017 08:00:00 EDT

The present invention relates to a bacterial cell with texturizing property, starter cultures comprising the cell, and dairy products fermented with the starter culture.



CONTAINER DEVICES AND METHODS FOR DISPENSING EDIBLE COLLOIDS

Thu, 06 Apr 2017 08:00:00 EDT

A container includes a housing defining a chamber. An edible colloid is carried within the chamber. An agitator is carried by the housing within the chamber and is adapted to agitate the edible colloid and provide a modified edible colloid. A dispenser is carried by the housing. The dispenser is adapted to dispense the modified edible colloid from the container.



Packaging For Food Product

Thu, 06 Apr 2017 08:00:00 EDT

A package for holding and protecting a food product. The package has a first tray with a first liner laminated to the first tray and a second tray with a second liner laminated to the second tray. The first liner and the second liner are sealed together to hold the package in a first position protecting the food contained therein from being damaged. The package can be converted to a second position wherein the first tray and the second tray are separated and the food product is removed.



CONTINUOUSLY OPERATING FILTERING APPARATUS

Thu, 06 Apr 2017 08:00:00 EDT

A deep fat fryer with continuous oil filtering and purging of sediments therefrom during uninterrupted fryer operation is provided. The filter includes a cylindrical hollow housing with a first end and a second end and a hollow cylindrical screen with a longitudinal axis and first and second ends. The screen is disposed coaxially within the hollow housing to define an annulus therebetween. A piston mounted within the screen and reciprocatingly movable along the longitudinal axis between the first and second ends of the screen. A pump, seal, and associate motor are provided to provide continuous oil flow through the filter and the remainder of the fryer. A heat exchanger is provided downstream of the pump to transfer heat from the fryer to the oil flowing through the heat exchanger.



BEVERAGE PREPARATION DEVICE AND OPERATING METHOD

Thu, 06 Apr 2017 08:00:00 EDT

A beverage preparation device, in particular a coffee maker, comprising at least one water pump for supplying water to a first continuous-flow heater (17), which is embodied for generating hot water, and to a second continuous-flow heater (18), which is also embodied for generating hot water and/or for generating steam, and comprising a control unit for controlling the at least one pump as well as the continuous-flow heaters (17, 18) for realizing different operating modes. According to the invention, provision is made for the first continuous-flow heater (17) to be connected to a first inlet (3) of a manifold valve (21) via a first connecting line (20) and for the second continuous-flow heater (18) to be connected to a second inlet (1) of the same manifold valve (21) via a second connecting line (22), and for the manifold valve (21) to be embodied in such a manner that the first inlet (3) and the second inlet (1) are fluidically connected to separate outlets in a first switch position and that the first inlet (3) as well as the second inlet (1) are fluidically connected to a common outlet in a second switch position.



MODULAR GRILL AND SMOKER, SUPPORT STRUCTURES AND USER DEVICE INTEGRATION

Thu, 06 Apr 2017 08:00:00 EDT

Systems, devices, and methods of use and manufacture are provided for a modular grill and smoker device for cooking food that include a first chamber, a door for opening and sealably closing the first chamber, an airflow corridor creating a hull around the first chamber for channeling air around the first chamber with at least one lower vent and at least one upper vent, as well as integration with electronic user devices.



METHODS FOR PRODUCING FOAMED MEAT OR FISH PRODUCTS AND PRODUCTS PRODUCED THEREBY

Thu, 06 Apr 2017 08:00:00 EDT

Foamed meat or fish products and methods of producing the same are provided. The methods comprise feeding a raw material comprising comminuted meat or fish and connective tissue to a dispersing apparatus. A gas is also provided to the dispersing apparatus and the dispersing apparatus operated to provide the foamed meat or fish product. The foamed meat or fish products so produced include gas bubbles having an average size of 0.1 to 7 mm.



PROCESS FOR REBAUDIOSIDE D

Thu, 06 Apr 2017 08:00:00 EDT

The invention describes compositions that include rebaudioside D, processes to produce rebaudioside D and formulations that provide ratios of rebaudioside A to rebaudioside D to decrease the aftertaste of rebaudioside A.



COATED PACKAGING PRODUCTS, SYSTEMS AND METHODS

Thu, 06 Apr 2017 08:00:00 EDT

In a method of forming a coated bag for pre-treating an item stored in the bag, a bag is provided, having a sidewall extending from a closed bottom end to an open top end and defining an interior surface of a cavity. The bag is expanded from a flattened condition to an expanded condition. At least one adhesive dispenser is inserted through the open top end of the bag into the cavity. An adhesive is applied from the at least one inserted adhesive dispenser to form an adhesive coating on the interior surface of the cavity. A particulate dispenser is inserted through the open top end of the bag into the cavity. A particulate is discharged from the inserted particulate dispenser to embed the particulate in the adhesive coating. The adhesive coating is dried to retain the embedded particulate on the interior surface of the sidewall.



Methods of Decreasing the Viscosity of a Dietary Fiber

Thu, 06 Apr 2017 08:00:00 EDT

Disclosed are methods of decreasing the viscosity of an aqueous suspension of a water insoluble or sparingly soluble dietary fiber (compared to the viscosity of the dietary fiber alone), involving mixing the dietary fiber with water and a soluble compound (e.g., polysaccharide having a molecular weight of about 500 Da to about 1,000 kDa and a 1% solution viscosity of up to 10 mPa·s; or protein having a molecular weight of about 10 to about 500 kDa and a 1% solution viscosity of up to 10 mPa·s).



PROCESS FOR MANUFACTURING A PRODUCT INCLUDING STARCH BALL

Thu, 06 Apr 2017 08:00:00 EDT

A process for manufacturing a product including starch ball is provided. The process includes following steps: water is stirred during heating water to average a temperature of water, and starch balls in water are stirred during heating process to uniform heat to the starch balls; a turbulent cleaning mechanism surroundingly washes the starch balls with a turbulent flow; the starch balls and a fluid-state sugar material which at least contains black sugar are mixed and heated, and an appropriate proportion of white gourd sugar ingredient is optionally added; and the starch balls are accomplished.



INFANT FORMULA TABLETS

Thu, 06 Apr 2017 08:00:00 EDT

A nutritional compositions in a compressed solid form comprising about 5 to about 35% by weight of protein, about 5 to about 50% by weight percent of fat, and about 40 to about 70% by weight percent of carbohydrate, wherein the compressed solid form is readily dissolvable in water and has a moisture level of 4 to 17%. The nutritional composition, in certain embodiments, eliminates the need for scooping powder into narrow bottles, eliminates the need for transportation of loose powders for later reconstitution, and provides more precise serving sizes to ensure proper delivery of nutrients per feeding, while remaining readily dissolvable upon contact with a liquid. The disclosure further provides process for preparing a nutritional composition in a compressed solid form comprising cooling a powdered nutritional composition, contacting the cooled powdered nutritional composition with moisture, compressing the powdered nutritional composition under pressure, and drying the nutritional composition.



TABLET OF SOLUBLE COFFEE AND METHOD FOR PREPARING A BEVERAGE

Thu, 06 Apr 2017 08:00:00 EDT

A tablet (12) of soluble coffee comprises a predetermined amount of soluble coffee powder, suitable for producing a coffee-based beverage when immersed in water or other liquid substance. The tablet is characterized in that it comprises at least one hole (14) for increasing the wettable surface area of the tablet (12). Also described is a method for preparing a beverage, associated with the tablet.



STABLE MILDLY ACIDIC ALCOHOLIC MILK-AND/OR SOY PROTEIN-BASED DRINK

Thu, 06 Apr 2017 08:00:00 EDT

The present invention relates to a stable alcoholic milk and/or soy protein-based drink with a pH ranging from 5.2-6.5 comprising at least one or more milk and/or soy proteins, alcohol and one or more stabilizers. The invention also relates to a method for preparing the drinks, comprising at least one or more milk and/or soy proteins, which method comprises: a) mixing at least a portion of the milk and/or soy proteins and at least a portion of the stabilizers in an aqueous medium to obtain a mixture; b) setting the pH of the mixture to 3.5-4.4; c) homogenizing the mixture obtained in step b) to obtain a homogenate; d) setting the pH of the homogenate to 5.2-6.5; and e) mixing in the alcohol and optionally a residual portion of the milk and/or soy proteins and of the stabilizers during or after one or more of steps a)-d).



DAIRY COMPOSITIONS AND METHOD OF MAKING

Thu, 06 Apr 2017 08:00:00 EDT

The invention relates to a method of separating components from milk and utilizing the separated components to form blended dairy compositions. The present invention relates to nutritional milk compositions and products which are designed to include per serving size a specified percentage range of one or more components separated from milk. The compositions of the present invention can optionally include non-essential but nutritionally functional components.



PROCESS FOR DIRECT INOCULATION FROM CONCENTRATED FERMENTS AND ASSOCIATED DEVICE

Thu, 06 Apr 2017 08:00:00 EDT

Process for continuous inoculation of a food product, in particular a dairy product, with ferments, comprising the following steps:—solid concentrated ferments are transformed into liquid concentrated ferments,—the transformed concentrated ferments are continuously injected into a flow of liquid to be inoculated, characterized in that the liquid concentrated ferments are transformed—by thawing frozen concentrated ferments in a temperature controlled chamber or—by rehydrating freeze-dried concentrated ferments.



TREATMENT OF ANIMAL CARCASSES

Thu, 06 Apr 2017 08:00:00 EDT

Described is a method of sanitizing animal carcasses using aqueous streams having an antimicrobial composition added to the stream. Preferably, the antimicrobial composition includes a mixture of one or more carboxylic acids having up to 18 carbon atoms and one or more peroxycarboxylic acids having up to 12 carbon atoms, preferably a mixture of a C2-C4 peroxycarboxylic acid and a C8-C12 peroxycarboxylic acid. Also described is a novel antimicrobial composition adapted for sanitizing animal carcasses containing a mixture of one or more C2-C4 peroxycarboxylic acids and one or more C8-C12 peroxycarboxylic acids and an alpha-hydroxy mono- or dicarboxylic acid.



DRY AGING PORTABLE DEVICE

Thu, 06 Apr 2017 08:00:00 EDT

A method and system for dry aging the meat product uses a 12 volt DC powered portable unit comprising a plastic box configured for housing the primal cut of meat and placed inside a refrigeration system. The box is further equipped with an internal and external blower to control the air circulation and humidity respectively inside the box. A germicidal UV light disposed within the plenum in front of the internal blower to provide germicidal action on the dry aging meat product. A PCB controller placed on top of the box embedded with software and a humidistat to control the humidity inside the box and maintaining a closed micro environment to dry age the meat product with desired texture, flavor and tenderness.



MULTI-TEXTURE COOKIE

Thu, 06 Apr 2017 08:00:00 EDT

The present invention relates to a cookie precursor comprising a first dough mix and a second dough mix, wherein the first dough mix comprises at least 20 wt % of flour, and wherein the second dough mix comprises 10 wt% or less of flour.



GRAIN-FREE FLOUR BLEND AND METHOD FOR MAKING THE SAME

Thu, 06 Apr 2017 08:00:00 EDT

The present invention comprises a grain-free flour blend comprising at least one ingredient from each of the following groups: the group comprising nut and/or seed flour; the group comprising arrowroot powder and/or potato starch; and the group comprising gum and/or hydrocolloid. Furthermore, the present invention comprises a method for producing a grain-free flour blend, the method comprising providing at least one ingredient from each of the following groups: the group comprising nut and/or seed flour; the group comprising arrowroot powder and/or potato starch; and the group comprising gum and/or hydrocolloid.



SYSTEM AND APPARATUS FOR CONTROLLING BLISTERING

Thu, 06 Apr 2017 08:00:00 EDT

A system and method for controlling blisters. The method begins by mixing the ingredients to form a dough with a moisture content between about 35% and 60%. The dough is sheeted and cut. Thereafter, the dough is pre-heated to reduce the moisture content to between about 10% and about 45%. The preforms are then docked and dehydrated. The docking system, in one embodiment, has a backing plate and a docking device with at least two docking pins of varying lengths. The docking device is adjustable relative to the backing plate. The system also has a removing plate which removes preforms from the docking pins.



CRISPS AND SYRUP MADE FROM LOW BITTER CHICORY PRODUCTS

Thu, 06 Apr 2017 08:00:00 EDT

The present invention provides a food product comprising at least 1.5%, 5%, 10%, 20%, 30%, or more, by weight total ingredients of a low bitter chicory plant material or flour. The present invention also provides a method for obtaining a chicory product with reduced bitterness, comprising blanching chicory roots or root chips, drying the blanched chicory root chips, and optionally grinding the dried chicory root chips and incorporating it into flour, dough, or other food products. Also provided is a method for obtaining a chicory taproot with reduced bitterness, comprising cultivating a chicory plant at a soil nitrogen level of 150 lbs per acre or less in the upper 3 feet of the soil.