Class / Patent application number | Description | Number of patent applications / Date published |
426282000 | FILLING CAVITY IN EDIBLE SOLID PREFORM WITH EDIBLE MATERIAL | 31 |
20090181141 | FLAVOUR RELEASE MATERIAL AND ITS USE IN DIFFERENT FOOD PRODUCTS - A flavour release material comprising a vegetable fibrous material with natural or artificial cavities and a solution comprising at least one lipophilic flavouring and at least one lipophilic component, such as an oil or a fat, is disclosed. The disclosed solution is applied to the cavities to provide controlled release of flavouring. A food product comprising the flavour release material and a method of producing the flavour release material are also disclosed. | 07-16-2009 |
20100009050 | OMELET IN A PITA POCKET BREAD - A food product is prepared by mixing at least one egg and cheese with other ingredients, such as bell pepper, chili pepper, onion, mushroom, and meat, to form an omelet mixture. The omelet mixture is cooked to produce an omelet that preferably is formed into a generally semicircular shape. The formed omelet then is frozen. A round piece of pita pocket bread is prepared and baked using a conventional recipe. Then the baked pita pocket bread is cut in half diametrically and opened. The frozen omelet is inserted into the into the opened pita pocket bread and the combination is frozen. Freezing the omelet prior to insertion into the unfrozen opened pita pocket bread facilitates that insertion. | 01-14-2010 |
20100227032 | Celery Cultivar ADS-15 - A celery cultivar, designated ADS-15, is disclosed. The invention relates to the seeds of celery cultivar ADS-15, to the plants of celery cultivar ADS-15 and to methods for producing a celery plant by crossing the cultivar ADS-15 with itself or another celery cultivar. The invention further relates to methods for producing a celery plant containing in its genetic material one or more transgenes and to the transgenic celery plants and plant parts produced by those methods. This invention also relates to celery cultivars or breeding cultivars and plant parts derived from celery cultivar ADS-15, to methods for producing other celery cultivars, lines or plant parts derived from celery cultivar ADS-15 and to the celery plants, varieties, and their parts derived from the use of those methods. The invention further relates to hybrid celery seeds, plants, and plant parts produced by crossing cultivar ADS-15 with another celery cultivar. | 09-09-2010 |
20100227033 | Celery Cultivar ADS-19 - A celery cultivar, designated ADS-19, is disclosed. The invention relates to the seeds of celery cultivar ADS-19, to the plants of celery cultivar ADS-19 and to methods for producing a celery plant by crossing the cultivar ADS-19 with itself or another celery cultivar. The invention further relates to methods for producing a celery plant containing in its genetic material one or more transgenes and to the transgenic celery plants and plant parts produced by those methods. This invention also relates to celery cultivars or breeding cultivars and plant parts derived from celery cultivar ADS-19, to methods for producing other celery cultivars, lines or plant parts derived from celery cultivar ADS-19 and to the celery plants, varieties, and their parts derived from the use of those methods. The invention further relates to hybrid celery seeds, plants, and plant parts produced by crossing cultivar ADS-19 with another celery cultivar. | 09-09-2010 |
20130122163 | METHOD OF PREPARING A TUBER - A method of preparing a tuber for consumption, with the tuber having added food ingredients in the tuber. The tuber is thoroughly cooked. The tuber is then frozen to provide rigidity about the skin of the tuber, while leaving a portion of the flesh unfrozen. The skin of the tuber is pierced, preferably at an end of the tuber, forming a hole in the skin. The flesh of the tuber is accessed through the hole of in skin, and the flesh of the tuber is disturbed or disrupted. The desired added food material is inserted through the hole in the skin and into the disrupted flesh of the tuber. The tuber may then be completely frozen for later preparation and consumption. | 05-16-2013 |
20130209631 | Reversible baking pan - A reversible baking pan | 08-15-2013 |
20130302486 | MOULDED RECEPTACLE FOR DRUPES, SUCH AS OLIVES, AND METHOD AND DEVICE FOR AUTOMATICALLY PITTING AND/OR FILLING THE DRUPES USING THE MOULDED RECEPTACLE - In a holding mold part for drupes, particularly for holding olives for their treatment, such as pickling, pitting, filling, and the like, which can be put together, in centered manner, from an upper part and a lower part, and between which parts multiple cavity sections that complement one another for holding the olives are situated in the mold part, at least the cavity sections in the upper part are configured by a flexible end as part of a clamped film insert, to compensate for different natural lengths of the raw olives to be treated. Furthermore, a method simultaneously treats multiple olives, from their raw state to the filled end product, and a device for this purpose has multiple work stations, wherein the holding mold part can be used not only in the method but also in the device. | 11-14-2013 |
20150132455 | PROCESSING IN MAKING READY TO EAT CONFECTIONERY SNACK SHAPES FOR DECORATION - 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. | 05-14-2015 |
20150296832 | PROCESS AND APPARATUS FOR THE MANUFACTURE OF A FROZEN PRODUCT - A filling means for filling an edible cone with a frozen confection comprising: a tubular housing which surrounds and is coaxial with a piston; the piston having a longitudinal passage which has an outlet at the lower end and an inlet at the upper end; and means for supplying the frozen confection to the inlet of the longitudinal passage of the piston, wherein the tubular housing has an outlet at the lower end which is a nozzle having vertical slits and the outlet of the longitudinal passage of the piston is a nozzle having a rounded aperture and wherein the piston is longitudinally movable within the tubular housing such that when the piston is seated within the tubular housing the piston covers the vertical slits, and when the piston is raised within the tubular housing the vertical slits are uncovered is provided. Also provided is a process for the production of a composite frozen product comprising the steps of: Providing an edible cone; Coating the internal surface of the cone with a fat-based coating; Filling the cone with a frozen confection; and then Adding a further portion of a frozen confection onto the frozen confection in the filled cone characterised in that step c) is carried out using a nozzle which has a rounded aperture and in that step d) is carried out using a nozzle which has an aperture capable of forming a fluted shape. | 10-22-2015 |
20160073658 | PET CHEW ARTICLES AND METHODS OF MANUFACTURE - Pet chew products and methods of manufacturing such products are disclosed. Some pet chew products may comprise puffed pieces of dry animal tissue, such as bully stick, or puffed pieces of hardened cheese, such as hardened yak cheese made for pet consumption. Some pet chew products may comprise hardened cheese, dry animal tissue such as a bully stick, and a sugar protein bond joining the hardened cheese and the dry animal tissue. | 03-17-2016 |
20160120208 | Apparatus and Method for Coring and Stuffing a Banana - The method and apparatus for coring, filling or stuffing a banana. The apparatus is comprised of a banana cradle that has a base, a trough on one side of the base, a collar attached to the base situated at one end of the trough, a strapping apparatus attached to the base on the other opposite end of the trough from the collar, and a coring device to remove a banana plug from the banana. The trough is sized and shaped to accept an unpeeled banana. The end of the unpeeled banana is cut off. A coring device is used to remove a plug from the interior of the banana. Once the plug of the banana is removed a filling apparatus is used to fill the internals of the cored banana with one or more of the complimentary food items with bananas. | 05-05-2016 |
426283000 | Dough type preform | 15 |
20090232951 | Method For Adding Slits To Expose Fruit Filling In A Co-Extruded Bar - The present invention is directed towards methods and apparatus for modifying the exterior structure of a co-extruded bar type food product, and products formed thereby. By lowering a blade into the outer dough jacket of a food bar, as it is extruded, a slit can be created in the outer jacket of the bar. This can expose the interior filling of the bar at the slit portions, aiding in identification of the fruit flavoring and improving the aesthetics of the finished bar. | 09-17-2009 |
20100209571 | AERATED FROZEN PRODUCTS - An aerated frozen confection having reduced ice crystal growth after heat shock, and being prepared from a mixture of ingredients suitable for forming the confection and at least one emulsifier for reducing ice crystal growth after heat shock. Advantageously, the emulsifier facilitates formation and stabilization of fat alpha crystals, the confection having an overrun of about 20% to about 250%, uniformly distributed small air cells having an average size of less than about 50 microns, ice crystals having a size of 30 microns or less after heat shock, and a smooth texture. | 08-19-2010 |
20100297314 | ICE CREAM CONE MAKING PROCESSES AND STRUCTURES - A process of making individual ice cream snack pieces includes providing bite-sized ice cream cone shells each including an open top and an opposed closed bottom, an inner surface and an opposed outer surface extending between the open top and the closed bottom, and the inner surface bounding an interior volume, applying ice cream to the interior volumes of the bite-sized ice cream cone shells to extend between the open top and the closed bottom of each of the bite-sized ice cream cone shells to form bite-sized ice cream-filled cones, and freezing the bite-sized ice cream-filled cones to form frozen bite-sized ice cream cone snack pieces. | 11-25-2010 |
20110256280 | Stuffed-rim pasta/pizza maker - The apparatus has a hem former that is movable relative to a sheet of dough along an edge of the sheet of dough, for guiding the edge of the sheet of dough in a helical path and for forming a hem along the edge of the sheet of dough. A filling dispenser is mounted near the hem former. The filling dispenser has a discharge chute oriented toward an axis of the helical path for dispensing filling over the edge of the sheet of dough when the edge of the sheet of dough is entering the helical path, prior to forming the hem. In another aspect, there is provided a method for making a sheet of dough with a filling-stuffed rim. This method comprises the steps of spreading filling over the edge of a sheet of dough, and folding the edge of the sheet of dough along a helical path over the filling for forming a hem containing the filling. | 10-20-2011 |
20120009311 | PREPARED FOOD PRODUCT, METHOD OF PREPARATION AND BAKING APPARATUS FOR SAID PREPARED FOOD PRODUCT - A method of preparing a food product comprising the steps of obtaining an amount of suitable baking dough; placing the dough on a flat surface and shaping it into a rectangle; placing a suitable amount of flavoured sauce on the top surface of the dough; preparing a food skewer and placing it on the sauce; placing grated cheese on top of the food skewer; folding the dough rectangle partially over the food skewer to form a folded assembled food product. The product can then be baked in an novel baking pan comprising three baking chambers or the product can be frozen for future consumption. | 01-12-2012 |
20120219674 | Dumpling Producing Method and Device - The present invention provides a dumpling producing method and a dumpling producing device. The method comprises the following steps: cutting a mechanically sheeted dough sheet of a unidirectional texture into dumpling wrappers of a pre-defined shape, filling the stuffing into the dumpling sheet, and wrapping the dumpling wrapper along a fold line at an angle of 0 to 20 degrees to the texture orientation of each dumpling wrapper to produce the dumplings. The device comprises: a cutting mechanism consisting of a cutting unit and a rotating unit, wherein the rotating unit is configured to cause an angle formed between the texture orientation of the dumping wrapper and the fold line to be within 0 to 20 degrees. | 08-30-2012 |
20130136831 | PROCESSES FOR MANUFACTURE OF DOUGH-BASED FOOD PRODUCTS WITH A NON-SOLUBLE GRANULATED SALT SUBSTITUTE - The present method is directed in one embodiment to a non-soluble, substantially white granular salt substitute for dough-based products. In certain embodiments, the dough-based product comprises a filling sealed within a pocket while in other embodiments, the dough-based product is not filled. In certain embodiments, the dough-based product is heated by baking, deep-frying or microwaving. In certain embodiments, the salt substitute of the present invention may be used in place of other large-particulate salts such as kosher salt for use on dough-based products. Certain non-dough-based products such as salted caramel ice cream, confections, as well as products utilizing a reduced-salt blend are also improved using the present invention. In certain embodiments, the salt substitute comprises white tapioca. | 05-30-2013 |
20140234498 | SHUTTER DEVICE AND METHOD FOR PRODUCING ENCRUSTED FOODS - An encrusted food is produced by a shutter device comprising a plurality of shutter pieces respectively pivotally supported on a plurality of pivots arranged along a circle, each of which comprises a pressure face facing to a center of the circle, a linkage setting the shutter pieces in motion synchronously so as to direct the pressure faces toward the center, and rake faces respectively formed on the pressure faces to stand upward from lower edges of the pressure faces and so dimensioned as to scoop up a periphery portion of the dough when the motion of the shutter pieces brings the rake faces into contact with the periphery portion. | 08-21-2014 |
20140234499 | SYSTEM AND METHOD FOR SANDWICH PREPARATION - A system and method of sandwich preparation are disclosed. The sandwich is formed by filling a bread roll having a lengthwise cavity, closed at a distal end and open at a proximal end by inserting food items through said proximal end. A device for baking a bread roll with a pre-formed cavity is also disclosed. Device for inserting food items and condiments into the cavity are also disclosed. | 08-21-2014 |
20140272036 | METHOD, APPARATUS AND SYSTEM FOR PREPARING SANDWICHES - According to the invention, in a method of preparing a sandwich by introducing a filling between two mutually facing portions of a piece of bread, the following operations are performed: placing a filling on a filling support dish; placing the dish with the filling on a tilting dish support fitted with a pusher or a handle; engaging the top and bottom portions of the piece of bread or dough product on either side of the pivot axis of the dish support; and actuating the pusher or the handle to cause the dish support to tilt together with the dish towards a space for filling as defined by said top and bottom portions of the piece of bread or dough product so as to obtain an angle of inclination for the dish that is suitable for causing the filling to slide off the dish into the space for filling, while retaining the dish on the dish support. | 09-18-2014 |
20140287113 | SHUTTER DEVICE AND METHOD FOR PRODUCING ENCRUSTED FOODS - A production method for an encrusted food in that filling is encrusted with dough is comprised of: disposing a plurality of shutter pieces on a flange having an opening, each of which has a pressure face facing the opening; transporting the dough onto the flange; by a linkage, driving the shutter pieces synchronously to press the pressure faces on a periphery portion of the dough; pressing the dough on the flange against a nozzle so as to catch the periphery portion of the dough between the flange and a shoulder of the nozzle and squeeze the periphery portion of the dough into a gap between an outer periphery of the nozzle and the pressure faces; expelling the filling through the nozzle onto the dough on the flange to bulge the dough out of the opening; detaching the dough from the nozzle; and gathering the periphery portion by the pressure faces. | 09-25-2014 |
20150289524 | METHOD FOR THE CONTINUOUS PRODUCTION OF ROLL WAFERS HAVING A SHORT TEXTURE - A method for the continuous production of roll wafers having a short texture, includes applying a shortenable baking mass to a moving heated baking surface to form an endless baked strip, baking the baked strip substantially dry during the movement, then at least partially removing the baked strip in a hot plastic state from the baking surface and feeding the baked strip to a rolling apparatus, winding the baked strip around a rolling mandrel in the rolling apparatus and forming the baked strip into an endless hollow tube, and filling, coating, spray-coating and/or bringing the baked strip and/or the hollow tube into contact at the same time, before or afterwards with a shortening agent for shortening. | 10-15-2015 |
20150296808 | DEVICES, SYSTEMS, AND METHODS FOR FILLING DOUGHNUT HOLES - The present disclosure is directed towards systems, devices, and methods for filling doughnut holes. The system comprises a conveyor system that transports doughnut holes between at least a loading section, a culling section, and an injection section. The conveyor system includes a plurality of links coupled together to form a belt. The loading section includes a feeding device that feeds doughnut holes onto the conveyor system. The culling section includes a culling bar that culls excess doughnut holes from the conveyor. The injection section includes an injector system that injects feeds doughnut holes with a filling. | 10-22-2015 |
20150320052 | REVERSIBLE APPARATUS AND METHOD FOR CREATING COMPOSITE CONVENIENCE FOOD - A reversible mold comprises a pan having a bottom wall and upstanding side walls surrounding the bottom wall to form an outer receptacle. A convex shape formed in a mid-portion of the bottom wall forms an inner receptacle when the pan is inverted. The outer receptacle of the reversible mold is filled with a first edible batter and caused to set by either baking, chilling or freezing to form a firm shell portion. The inner receptacle is subsequently or in another reversible mold is filled with a second edible batter and caused to set by either baking, chilling or freezing to form a firm filler portion that is inserted into a hollow portion of the firm shell portion. Two such filled shell portions can then be assembled to create a convenience food with a contrasting center. | 11-12-2015 |
20160113294 | FILLED PASTA MAKING MACHINE AND RELATED METHOD FOR MAKING FILLED PASTA - A machine for making filled pasta, comprising a first modular unit ( | 04-28-2016 |
426284000 | Preform is tubular | 5 |
20080254176 | Method and Device for Subjecting Co-Extruded Food Products to an Airflow in Two Phases - The invention relates to a method for manufacturing co-extruded food products, comprising the processing steps of: A) co-extruding an elongate dough strand and a casing enclosing the elongate dough strand to form a non-coagulated food product, B) bringing the casing into contact with a salt solution, and C) dividing the encased elongate food strand into individual products, whereafter the co-extruded food products are subjected to an airflow. The invention also relates to a device for manufacturing co-extruded food products. | 10-16-2008 |
20090029018 | METHOD AND APPARATUS FOR PROCESSING CONFECTIONERY PRODUCTS - The present invention relates to an apparatus and method for producing a center-filled consumable product. The apparatus and method include an extruder, which extrudes a continuous tubular rope of consumable product, a rope sizer, a relaxation conveyor, and a cutting apparatus for forming individual pieces of center-filled consumable products. | 01-29-2009 |
20090029019 | METHOD AND APPARATUS FOR PROCESSING MULTIPLE CONFECTIONERY ROPES - The present invention includes a method and apparatus for manufacturing center-filled confectionery products. The method of forming center-filled confectionery products includes the steps of simultaneously extruding a plurality of individual, continuous tubular ropes of a first confectionery product, filling each of the tubular ropes with a second confectionery product, simultaneously feeding the multiple filled ropes into a cutting apparatus, and cutting the multiple-filled ropes in the cutting apparatus. The invention also includes an apparatus for manufacturing center-filled confectionery products, including an extruder for extruding multiple individual tubular ropes, a filling station, and a cutting apparatus. | 01-29-2009 |
20090155430 | FILMS COMPRISING LIQUID SMOKE AND FLAVORANTS - A process for producing a film having incorporated or applied thereon or therein an additive such as liquid smoke is provided wherein the film comprises a liquid absorbent layer and an impermeable layer. The films can be used for producing a tubular casing or shrinkbag. | 06-18-2009 |
20110206814 | METHOD AND DEVICES FOR MAKING PORTIONS OF FOOD PRODUCTS STUFFED WITH A FILLING - The invention relates to a method and a device for making portions of food products stuffed with a filling, formed of a main ingredient containing pieces of animal meat, in particular raw minced meat, surrounding the filling material. The method comprises: making, by extrusion, a main continuous stuffed vein (V | 08-25-2011 |