Class / Patent application number | Description | Number of patent applications / Date published |
426589000 | Soup, sauce, gravy or base | 72 |
20080292771 | Meat and Stock Recovery Process and Products Thereof - The present invention is directed to the recovery of meat and stock from offal and the generation of enriched stock products derived from selected fractions arid products of this meat recovery process. Specifically the present invention relates to a meat recovery process comprising the general steps of collecting offal material, cooking the offal material in water, decanting the cooked material into a solids fraction and a liquor fraction, separating the solids fraction into meat material and bone material using a non-destructive gravity separation method and delivering said meat material and said bone material for further processing and reducing the water content of the liquor fraction to produce a concentrated stock product, Additionally, according to another aspect the present invention also discloses a process for making an enriched stock product comprising a collagen rich fraction. | 11-27-2008 |
20080311270 | Salad dressing - A salad dressing and method for preparing such, having a unique flavor and improved taste, includes providing preselected quantities of mayonnaise as a base and adding additional ingredients in pre-selected quantities including, but not limited to, oregano, garlic, black pepper, sugar, beet juice or cranberry juice, water, vegetable oil, and red wine vinegar. In an alternative embodiment, a small amount of pepperoncini juice may be added to enhance the tanginess of the dressing. The food compound is prepared from a unique blend of natural and healthy ingredients. | 12-18-2008 |
20090068337 | INCREASED ALPHA-PRIME BETA-CONGLYCININ SOYBEANS - The invention overcomes the deficiencies of the art by providing a soybean plant with non-transgenic mutations conferring decreased α-subunit of β-conglycinin content and increased α′-subunit content of β-conglycinin in seed. Moreover, the invention provides an agronomically elite soybean plant with non-transgenic mutations conferring a gyclinin null phenotype, increased β-conglycinin content, and increased α′-subunit content of β-conglycinin in the seed. The invention also provides derivatives, and plant parts of these plants and uses thereof. Methods for producing such plants are also provided. | 03-12-2009 |
20090169702 | Cramonnaise- prepackaged mixture of mayonnaise and cranberry sauce - Two popular food items, mayonnaise and cranberry sauce, are mixed together to form a new food item which is to be called Cramonnaise. This new item is to be packaged and labeled with the new name—Cramonnaise. The name is derived from parts of the names of the ingredients, cranberry sauce and mayonnaise. | 07-02-2009 |
20090269459 | Cold Fillable, Storable Water-and-Oil Emulsion - The present invention relates to a water-and-oil emulsion, in particular in the form of a sauce or soup, the emulsion comprising at least: an aqueous phase; a fat phase; a food acid or an acidity regulator in the form of one or more weak acids or derivatives thereof, preferably chosen from the group which consists of lactic acid, citric acid, malic acid and acetic acid; where the emulsion has a pH of 4.6 or higher, has an Aw value between 0.601 and 100.0, is suitable for being filled cold, and where the percentage of dissolved substances in the aqueous phase is 0-54.9 vol %. | 10-29-2009 |
20100086665 | Shelf Stable Sauce For Acidified Starch - A shelf-stable acidified starch and cheese sauce meal is provided. In one aspect, the meal includes an acidified starch component having a pH of about 4.6 or below and a separate cheese-based sauce component having a pH between about 5.7 and about 6.2. The sauce component is to be combined with the acidified starch component when the meal is ready to be consumed. In another aspect, a buffering composition is blended into the separate cheese-based sauce component and includes blends of dibasic phosphate salts, monobasic phosphate salts, and an edible acid where the cheese-based sauce component has a total dry weight of phosphate salt between about 3 and about 5 percent. | 04-08-2010 |
20100092648 | Culinary Sauce Substantially Free Of Allergens - A substitute for traditional sauces used in the preparation of oriental style cuisine is disclosed. The sauce is substantially free of major food allergens so that individuals with common food allergies can enjoy the sauce without suffering from an allergic reaction. | 04-15-2010 |
20100092649 | LIQUID SEASONING - The present invention provides a liquid seasoning, which brings on a sufficient salty taste although it has a low common salt concentration, and which exhibits for example a pharmacological effect such as an antihypertensive effect at a high level. The present invention relates to a liquid seasoning, which contains the following components (A) to (C): | 04-15-2010 |
20100104728 | PROCESS OF PRODUCING TOMATO PASTE - The present invention relates to a method of producing tomato pastes that have increased dietaryvalue, e.g. resulting from the presence of a significant amount of gamma-aminobutyric acid. More in particular, the present method concerns producing tomato pastes from dehydrated processing tomatoes, said dehydrated tomatoes being obtained either by harvesting post-ripened tomatoes that have dehydrated while still on the vine or by harvesting tomatoes that are subsequently dehydrated by drying the intact tomatoes said tomatoes having a cuticle that is permeable to water. The inventors have observed that in order to produce a tomato paste with the desired high GABA content and optimum taste, the processing tomatoes should be dehydrated to a Brix value within the range of 5-10. | 04-29-2010 |
20100173063 | SYSTEM AND METHOD FOR PRODUCING CONCENTRATED FOOD PRODUCTS WITH FRACTIONATION CONCENTRATION - An improved processing method and system for producing tomato paste and other food products affected by viscosity. Tomatoes are processed into tomato juice. The juice is provided to a decanter that separates or fractionates the juice into two portions—a thicker, more viscous cake portion and a thinner, less viscous serum portion. The serum portion is concentrated by removing a portion of water using an evaporator such as a thin film or juice evaporator. The cake portion can be concentrated if necessary with a drier. The serum and cake portions are re-combined to produce a tomato paste having improved color, texture, flavor and nutrition. | 07-08-2010 |
20100183794 | Barbecue Sause - A barbeque sauce made with a combination of commonly available ingredients that are mixed in a unique and flavorful combination suitable for marinating, basting, cooking or as a tasty spread for application to a wide variety of foods including but not limited to, beef, pork, chicken and similar foods. The ingredients include sweeteners such as white sugar, brown sugar and honey, mustard, salt, pepper, hot chili sauce, vinegar, smoked mesquite seasoning, and commercial sweet barbeque sauce mixed in specific proportions. | 07-22-2010 |
20100189867 | FOOD COMPOSITION COMPRISING GAS BUBBLES AND PROCESS FOR PREPARING IT - A food composition comprising gas bubbles is provided. It contains based on the food composition at least 10 wt. % of water, optionally fat, wherein the amount of fat and water taken together is at least 60 wt. % and less than 99 wt. %, at least 1 vol. % and less than 70 vol. % of gas, fibre particles and surface active particles. The volume weighted mean diameter of the surface active particles (d2) is smaller than the length of the fibre particles (L). Also a process is provided to prepare the product. The process includes the steps of incorporating surface active particles and fibre particles in a liquid food composition, incorporating gas in said liquid composition and packing the food composition. | 07-29-2010 |
20100215829 | APPARATUS AND METHOD FOR MIXING COMPONENTS - The invention relates to an apparatus suitable for preparing a variety of emulsion type of food products. The apparatus omprises a source unit (a) for components that are used to make a base product and a source unit (b) for post-added ingredients. It | 08-26-2010 |
20100233342 | METHOD FOR PREPARING A FIBRE CONTAINING EMULSION - The present invention provides a method for preparing a fiber-in-water slurry containing insoluble fibres, wherein said method comprises the steps of (a1) preparing a fiber-in-water slurry containing the insoluble fibres, (a2) freezing said slurry and (a3) grinding said frozen slurry. | 09-16-2010 |
20100239740 | LOW SODIUM SALT SUBSTITUTE COMPOSITIONS - Various low sodium salt substitute compositions are disclosed, as well as food products comprising the same. | 09-23-2010 |
20100297331 | Reduced Fat Foods Containing High-Lipid Microalgae with Improved Sensory Properties - Foods containing microalgae biomass with high levels of lipid are disclosed. Examples of foods include sauces, dressings, spreads, mayonnaise, and other edible materials that contain microalgae, where the edible materials are traditionally associated with delivery of saturated fats and oils. Further provided by the invention are such microalgae-containing foods with reduced caloric load compared to traditional foods of the same type, and in various embodiments the novel foods have similar or identical organoleptic properties as full-fat versions of the foods. Also provided are methods of formulating and manufacturing the novel foods and for manufacturing microalgae-based intermediates for manufacturing the same. The novel foods and intermediates can be manufactured using existing fermentation and food processing equipment, and can replace existing food products with healthier microalgae-derived food that have desirable structural and organoleptic properties. | 11-25-2010 |
20100323080 | FOOD COMPOSITIONS FOR SALTING IN PARTICULAR - The application relates, in particular, to a salting composition comprising at least two potassium salts at least one of which is a potassium organic salt. The application likewise relates to a method of preparing a food product comprising at least one step consisting of adding said composition to a food product. Finally, the application also relates to the use of said composition as a salting agent. | 12-23-2010 |
20110003052 | REDUCED-SALT MOROMI SOY SAUCE - A reduced-salt moromi soy sauce is free from synthetic preservatives, shows a high microbial stability even after prolonged storage, and has a mild soy sauce flavor. It becomes homogeneous merely by being shaken lightly and gently with the hands after being filled into a container and sustains the homogeneous state for over about 3 hours, and also facilitates filling into packaging containers and small containers (for example, a tabletop soy sauce bottle) and pouring from these containers. The reduced-salt moromi soy sauce is produced by adding common salt, ethyl alcohol, water, etc., to a soy sauce moromi paste, which is obtained by finely granulating soy sauce moromi and removing impurities therefrom, and adjusting the common salt concentration of the reduced-salt moromi soy sauce to 6 to 10% (w/v), the ethyl alcohol concentration thereof to 4 to 7% (v/v), and the viscosity thereof to 0.1 to 0.8 Pa·s. | 01-06-2011 |
20110076379 | HIGH OMEGA SATURATED FAT FREE MEAT PRODUCTS - A method of producing at least one of a red meat product, a pork product and a poultry product that is substantially free of unhealthy saturated fats. The method includes the steps of taking hand selected meat cuts from the at least one of red meat, pork and poultry products and grinding up the hand selected meat cuts prior to mixing such ground up meat cuts with a predetermined amount of a pre-selected oil in an amount which is at least sufficient to produce at least one of a high omega-3 and a high omega-6 low fat free product. | 03-31-2011 |
20110086157 | OIL-IN-WATER EMULSION - An oil-in-water emulsion comprising hydrophobin and oil wherein the oil phase has an iodine value of greater than 40 characterised in that the ratio of hydrophobin to oil is greater than 30 g/litre and less than 140 g/litre is provided. A product comprising such an oil-in-water emulsion is also provided. | 04-14-2011 |
20110091633 | High-Purity Rebaudioside D And Low-Calorie Soy Sauce Containing The Same - The invention provides methods of purifying Rebaudioside D from the | 04-21-2011 |
20110171361 | BASE BROTH POWDER AND METHOD FOR PRODUCING THE SAME - Provided are a base broth powder produced by mixing a concentrate extracted from anchovies, shrimp, shellfish, radishes, onions and cabbage, an extract powder from anchovies, dried pollock, kelp and green onions and a ground powder of anchovies and gelatinized rice, freeze-drying the resulting mixture and grinding the resultant to powder, and a method of producing the base broth powder. Therefore, the base broth powder may be useful in producing a strong base broth without complicated procedures in a short time, and obtaining a product that can be stored in small disposable packs for a prolonged time. Also, the base broth powder may satisfy the consumers' latest trend of pursuing convenience by eliminating a troublesome procedure of boiling a variety of materials over a long time during cooking of broth, improve sensory properties including a rich taste and a strong anchovy taste compared to conventional products, and ensure a great degree of storability that may not be ensured by the conventional methods or in the conventional products. | 07-14-2011 |
20110244108 | CONTAINER FOR SINGLE-SERVE LIQUID/SOLID FOOD PRODUCT - A container that enables a food product with one or more pieces of solid food, such as soup, to be made utilizing a brewing machine. The container can be configured to hermetically contain a soup extract and dried pieces of solid food. The container can be pierceable to accommodate an injection of water into the container for combination with the soup extract to produce a broth, and an outflow of the broth from the bottom of the container. The container can also contain one or more inner chambers holding solid food pieces in an isolated location that can be kept separate and dry from both the water that flows into the container as well from the broth that is produced when the soup extract is infused with the water. | 10-06-2011 |
20110244109 | Salad dressing - A method for preparation of salad dressing includes —mixing tomato based chili sauce with red wine vinegar, —stirring them creating a mixture left to rest, stirring and gradually adding salad oil forming a homogenized mixture left to rest —adding sugar and salt —stirring —adding oregano and black pepper —stirring —adding granulated/powder dried garlic and crushed red pepper —stirring for 3 minutes; —adding chopped garlic into and —stirring for 5 minutes thereby, forming the salad dressing, which is the result of unique blend of completely natural and diary-free products, and therefore, a sui generis flavor salad dressing. The required temperature and processing time for each step of the method are provided in the disclosure. | 10-06-2011 |
20110262613 | NOVEL MANUFACTURING METHOD OF ABALONE-OYSTER SAUCE AND THE PRODUCT THEREOF - A method produces an abalone-oyster sauce prepared by mixing and processing abalone, oyster and tangle in a proper ratio and is for suitable for mass production and an abalone-oyster sauce obtains from an optimal compounding ratio of a composition to produce the most suitable flavor of abalone. | 10-27-2011 |
20110268862 | SOUTHERN DELIGHT - A salad dressing with prime ingredients comprising mayonnaise, ketchup, sugar, mustard, granulated garlic salt, Worcestershire sauce, and vinegar and extra ingredients comprising lemon juice, garlic powder, brown sugar, celery salt, tomato sauce, sweet relish, onion powder, soy sauce, and chili powder. | 11-03-2011 |
20110274814 | Garlic Based Pepper Vegetarian Sauce - A garlic-based sauce which includes garlic, chili peppers, bell peppers, a quantity of flavorings and spices. These ingredients are combined without addition of any preservatives. The method of preparing the garlic-based sauce includes caramelized chili peppers by heating or broiling and blending the ingredients into a mixture, mixing spices and flavorings. | 11-10-2011 |
20110274815 | METHOD FOR PREPARING ASEPTIC PACKAGED INSTANT WET SCORCHED RICE - The present invention relates to a method for preparing aseptic packaged instant wet scorched rice, which mixes roasted rice, polished rice, and dried scorched rice, sterilizes the mixture, and adds a concentrate extracted from roasted rice, a polygonatum concentrate, and rice cooking water with a rice starch to the mixture to produce wet scorched rice. Subsequently, the thus-produced wet scorched rice is sealed in an aseptic condition, steamed, and cooled to produce aseptic packaged instant wet scorched rice. As the aseptic packaged instant wet scorched rice prepared according to the method of the present invention is sterilized, the rice can be preserved over 6 months or longer at room temperature. Further, the flavor of the roasted rice and the scorched rice is diffused to maximize the unique flavor of the scorched rice. The starch of the scorched rice is eluted to the rice cooking water to provide a predetermined turbidity and to enrich the flavor of the scorched rice. The scorched rice of the present invention is well softened, and has the unique texture of scorched rice. Therefore, the scorched rice of the present invention has a superior quality rivaling that of homemade scorched rice, and can be preserved over a long period of time. | 11-10-2011 |
20110305816 | UMAMI ACTIVE FRACTION, METHOD TO PREPARE THE SAME, METHOD OF ENHANCING UMAMI TASTE AND METHOD OF PREPARING A FOOD PRODUCT - The present invention relates to a novel method for preparing an umami active fraction for enhancing umami taste. | 12-15-2011 |
20120015093 | Whole seed processing and controlled viscosity products - A method provides a milled whole seed product from a whole seed having at least 0.01% by total weight of oil therein. The whole seed is added to an aqueous carrier which is physically milled at a shear rate of at least 3,000 r.p.m. The shearing is continued until at least 50% by weight of seed solids will pass through a square mesh screen having 1.2 mm screen hole dimensions. The solids in aqueous carrier is collected as a suspension or dispersion in the aqueous carrier. The collected seed solids in aqueous carrier are dried to form a free-flowing powder. The free-flowing powder is rehydrated with a second aqueous medium to form a non-mucilaginous suspension or dispersion. | 01-19-2012 |
20120027910 | KOJI MOLD HAVING LARGE-SCALE GENOMIC DUPLICATION - The purpose of the present invention is to breed a koji mold, which has improved capability of producing a variety of industrially applicable enzymes, without using the genetic recombination technology. By mutagenizing a strain belonging to the genus | 02-02-2012 |
20120076912 | PROCESS FOR PRODUCTION OF PALE-COLORED SOY SAUCE - Method for producing a pale-colored soy sauce, includes subjecting a soy sauce to a permeation treatment using a nano filtration membrane module having a small pore size to give a first permeated liquid and an unpermeated liquid; then subjecting the unpermeated liquid to a permeation treatment using a nano filtration membrane module having a larger pore size than that of the nano filtration membrane module to give a second permeated liquid (B); and combining both permeated liquids to obtain the pale-colored soy sauce. Preferably, two kinds of nano filtration membrane modules having different salt rejection percentages are used, such that the module having a small pore size has an a % salt rejection and the other module has a b % salt rejection, and a and b satisfy the following formulae: (1) a>b, (2) 40%≦a≦70%, (3) 5%≦b≦40%, and (4) 22≦a−b≦65. | 03-29-2012 |
20120093996 | SOUP PREPARING AND DISPENSING MACHINE (SPDM) AND METHOD OF PRODUCING INDIVIDUAL SERVINGS OF HOT OR COLD SOUP USING THE SAME - Hot or Cold soup made fresh from scratch, can or concentrate is prepared in a suitable container and after its preparation is kept cool, blended and re-circulated for long term shelf life until a serving is requested. This serving volume of soup is automatically pumped and heated to serving temperature (hot soup) and served in a suitable container like a cup or a bowl. The entire system where the soup resides is always kept refrigerated. The only portion of the soup that is heated after its preparation is the one dispensed. If it is a soup that is served cold the heating prior to dispensing is by-passed. | 04-19-2012 |
20120093997 | PROCESS FOR MAKING CHOPPED OR CREAMED GARLIC AND CHOPPED OR CREAMED GARLIC SO OBTAINED SPECIFICATION - A process for obtaining chopped or creamed garlic, which includes the steps of: separating the bulbs of garlic into cloves, peeling the cloves and mixing and chopping them with vegetable oil, salt and citric acid. The process being a cold process, and involving no application of heat by pasteurization or boiling or heating of the garlic or the mixture so obtained. | 04-19-2012 |
20120107481 | PACKED SOY SAUCE-CONTAINING LIQUID SEASONING - The present invention provides the packed soy sauce-containing liquid seasoning, containing the following (A), (B), (C), and (D): | 05-03-2012 |
20120213907 | LIQUID SEASONING HAVING IMPROVED FLAVOR - By allowing a liquid seasoning to comprise from 0.2% to 4% (w/v) in concentration of ammonium ion and from 0.5% to 7% (w/v) in containing amount of common salt and adjusting pH to from 3.2 to 5.4, it became possible to provide a liquid seasoning which is excellent in salty taste and tastiness regardless of its low common salt content. | 08-23-2012 |
20130004645 | SWEET ONION SAUCE AND METHOD OF MANUFACTURING SAME - Embodiments of the present invention are generally related to a sweet onion sauce and methods of manufacturing the same. More specifically, embodiments of the present invention relate to a sweet onion sauce having an improved flavor resulting from natural and healthy ingredients, and methods of manufacturing the same for commercial purposes. In one embodiment of the present invention, a consumable composition consists of: a plurality of onions; water; maple syrup; tomato paste; olive oil; balsamic vinegar; and one of either cayenne pepper, hickory seasoning or hot sauce. | 01-03-2013 |
20130040035 | SOUTHERN DELIGHT - A salad dressing with prime ingredients comprising mayonnaise, ketchup, sugar, mustard, granulated garlic salt, Worcestershire sauce, and vinegar. | 02-14-2013 |
20130064954 | Microemulsion Concentrates and Nanoemulsion Flavorant Compositions For Food Applications - Food nanoemulsion compositions comprising a food safe nonionic surfactant, a hydrophobic food flavorant (e.g., an essential oil), a sugar alcohol kosmotrope, and water. The ratio of the sugar alcohol kosmotrope to the hydrophobic food flavorant is at least 8:1 by weight, and the composition advantageously requires little if any monohydric alcohols for stability and is also free of polyols in addition to the sugar alcohol. Such nanoemulsion compositions are formed from microemulsion concentrates with little or no kinetic energy input. The microemulsion phase inverts to the nanoemulsion upon dilution with additional water. Infinite dilution in water and oil is possible. The high ratio of sugar alcohol to flavorant controls the particle size distribution of the nanoemulsion composition and advantageously alters the organoleptic properties of the nanoemulsion to insert perception of the flavorant near the end of the palatal response. | 03-14-2013 |
20130108767 | TOMATO-DERIVED THICKENING AGENT | 05-02-2013 |
20130156927 | SALAD COMPLIMENT COMPOSITION - The present invention is a salad compliment composition that includes 5 tablespoons of olive oil, ½ cup of original rice vinegar, ½ cup natural rice vinegar, 2 tablespoons of dried onions, 2 tablespoons of dried garlic and 2 tablespoons of oregano. The salad compliment composition can also include any quantity of original rice vinegar that is added to the salad compliment composition to suit a user's taste or any quantity of salt that is added to the salad compliment composition to suit a user's taste. The salad compliment composition can be used as a salad topping, a vegetable topping, a bell pepper topping, a tomato topping or a feta cheese topping. The salad compliment composition is stored in 12 ounce, 16 ounce or other suitably sized bottles or jars. | 06-20-2013 |
20130171319 | METHOD FOR PRODUCING A LARGE REGION DUPLICATION OF ASPERGILLUS CHROMOSOME - Disclosed is a technique which is for duplicating across a wide region any large region on a chromosome of a fungus belonging to | 07-04-2013 |
20130216682 | DEHYDRATED FOOD PRODUCT - A dehydrated food product of homogeneous composition in the form of flakes, where the flakes have a porosity of 30 to 70% which assists them dissolve and/or disperse rapidly in water. The flakes are typically used for the preparation of sauces, soups, fonds, gravies, stocks, and consommés. | 08-22-2013 |
20130230633 | FRUIT AND VEGETABLE PRESERVATION PROCESS - An HPP method for preserving a food item such as a fruit or vegetable may include the steps of: (a) placing a prepared fruit and/or vegetable in a container having a capacity less than about two gallons; (b) filling the container with a pH modifying solution or sauce to establish a pH in the container in the range of about 2 to about 6, and preferably about 4; (c) dearation; (d) sealing the container; and (e) 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. | 09-05-2013 |
20130280405 | SEMI-SOLID FOOD CONCENTRATE IN THE FORM OF A PASTE OR A GEL - A semi-solid food concentrate in the form of a gel or a paste comprising a salt-sensitive gum, salt in an amount sufficient to keep the salt-sensitive gum in a salted-out state, a salt-stable structuring material in an amount effective to provide a semi-solid food concentrate, water, which semi-solid food concentrate, after dilution in an aqueous liquid, the aqueous liquid being water, can result in a ready-to-eat end product comprising: from 0.1 to 2.5 wt % of salt and from 0.01 wt % to 3.5 wt % of a salt-sensitive gum. the ready-to-eat end product having a viscosity of higher than 15 mPa·s at 20° C., and wherein the salt-stable gelling system is not konjac mannan alone. | 10-24-2013 |
20130302501 | FOOD PRODUCT PERMEATED WITH HOMOGENIZED DISPERSION - The present invention is a food product and a method of creating the food product that satisfies the need for a homogenized dispersion that disperses throughout meat, wherein the particle size of macromolecular ingredients within the dispersion is reduced to form a more stable homogenized dispersion with increased ingredient functionality. This permeated meat offers added health benefits such as the substitution of the anti-oxidant rich olive oil for problematic animal fat. | 11-14-2013 |
20130316065 | METHOD FOR THE PRODUCTION OF DUPLICATION AND TRANSLOCATION OF ANY REGION IN THE CHROMOSOME OF ASPERGILLUS - The purpose of the present invention is to provide a technique to duplicate and translocate any large region in a chromosome of a fungus belonging to | 11-28-2013 |
20140017384 | METHODS AND COMPOSITIONS SUITABLE FOR PRESERVING THE FRESHNESS OF LOAF-TYPE FOOD PRODUCTS - The invention provides methods and compositions suitable for maintaining the freshness of loaf-type food products in a sauce or gel of suitable viscosity for an extended period. When the loaf-type food products are emptied from a container, the sauce or gel covers the exposed surfaces of the loaf-type food products and does not drip off or dry out. After more than six hours, the loaf-type food products still retain their original color and fresh wet appearance without any crust formation. Accordingly, the invention solves the problems associated with the rapid crusting/drying, color change, off odor, staleness and reduced visual appeal of the loaf-type food products after they have been exposed to air for long time periods. | 01-16-2014 |
20140017385 | OIL-IN-WATER DISPERSION TYPE OIL-CONTAINING LIQUID FOOD - Provided is a food that has a combination of the respective advantages of a surfactant-containing emulsified food and a non-dispersion-type oil-containing liquid food. | 01-16-2014 |
20140030417 | TOMATO KETCHUP - A tomato ketchup containing the following components (A) to (C): | 01-30-2014 |
20140037822 | FOOD COMPOSITION - The present invention relates to the use of the compounds
| 02-06-2014 |
20140127380 | METHOD OF PREPARING KIMCHI SOURCE - A method of preparing a kimchi sauce that includes common kimchi ingredients as main ingredients and may be added in various dishes is provided. The method includes: a pre-treatment process of cutting a Chinese cabbage and grinding garlic; a first process of adding starch syrup, white sugar, L-sodium glutamate, citric acid, refined salt, capsicum, perillar oil, roasted sesame seed, grapefruit extract, and at least two of ingredients and heating the mixture to obtain a first process product; a second process of adding modified starch, xanthan gum, and oleoresin paprika to the first process product, uniformly mixing to obtain a mixture, and heating the mixture for gelatinization to thicken the mixture as a second process product; cooling the second process product; adding a fermented vinegar and an alcohol to the cooled product and uniformly mixing to obtain a mixture; filling a packing container with the mixture using a filler; and refrigerating. | 05-08-2014 |
20140127381 | LIQUID FOOD COMPOSITIONS COMPRISING SOY WHEY PROTEINS THAT HAVE BEEN ISOLATED FROM PROCESSING STREAMS - A liquid food composition comprising soy whey proteins that have been isolated from processing streams, wherein the food composition is used to form liquid food product. A process for recovering and isolating soy whey proteins and other components from soy processing streams is also disclosed. | 05-08-2014 |
20140141146 | GEL COMPOSITION - A composition in the form of a gel for preparing a food product, the composition comprising water, flavourings, salt and gelling agents, where the gelling agents comprise at least agar and xanthan. | 05-22-2014 |
20140154390 | PSEUDO-LOAF FOOD COMPOSITIONS - The invention provides pseudo-loaf food compositions comprising meat analog chunks and gravy, the gravy comprising a thickener selected from the group consisting of a gum present in the gravy in an amount from about 0.5 to about 3.0% of the gravy by weight, a starch present in the gravy in an amount from about 2.0 to about 9.0% of the gravy by weight, and combinations thereof. The food composition has a moisture content from about 60% to about 74% of the composition by weight and has a loaf-type structure. In an embodiment, the moisture content of the pseudo-loaf food composition is from about 67% to about 74% of the composition by weight. In addition, the invention provides methods of making pseudo-loaf food compositions and also provides blended food compositions comprising one or more pseudo-loaf compositions and one or more comestible ingredients compatible with the pseudo-loaf food compositions. | 06-05-2014 |
20140170294 | PROCESS FOR THE DEEP-FREEZING OF A SUBSTANTIALLY FLUID FOOD PREPARATION - A frozen condiment is described, chosen among the group consisting of sauces, pastes, pates, creams and pizza toppings, having hygienic and organoleptic features comparable with those of a corresponding fresh condiment, which is in the form of granules having a porous surface, having an average weight of 6.0 g or less and essentially homogeneous in size having a diameter comprised between 1 mm and 20 mm, and apt to determine a rapid and uniform thawing of the deep-frozen condiment; a process for the deep-freezing of a substantially fluid condiment is also described, which involves dividing a substantially fluid condiment into a plurality of drops, which, in a first deep-freezing step, are dosed within a liquid bath at a temperature lower than −150° C., obtaining a plurality of partially frozen granules having a hard and deep-frozen external surface and a soft not completely deep-frozen core, and a second deep-freezing step at a temperature comprised between −30° C. and −90° C., which leads to condiment deep-frozen granules; and subjecting the deep-frozen granules thus obtained to a refining step, wherein at least a part of said plurality of deep-frozen granules is reduced in size thus obtaining a plurality of deep-frozen granules having an average weight of 6.0 g or less, preferably between 1.0 and 5.0 g, and which are essentially homogeneous in size having a diameter comprised between 1 mm and 20 mm, preferably between 3 and 15 mm; the process is carried out within a system comprising a dosing device to dose the condiment dropwise, a first deep-freezing section downstream of the dosing device, comprising a liquid bath, at a temperature of −150° or lower, wherein the drops are fed and wherefrom a condiment in the form of partially deep-frozen granules is discharged; a second deep-freezing section, operating at a temperature comprised between −30° C. and −90° C., wherein the granule deep-freezing is completed, a refining device ( | 06-19-2014 |
20140220219 | Flavorless Mustard Paste - A flavorless mustard paste without a noticeable flavor and a method of manufacturing the same, including a mustard seed and acidic liquid solvent, where the resultant paste has less than 100 mg/dl glucose and a substantially stable pH value of less than 5.5. The flavorless mustard paste according to this invention may retain the functional benefits of viscosity-building, texture-aiding, and emulsion-strengthening. | 08-07-2014 |
20140234516 | GELLED FOOD CONCENTRATE - The present invention relates to a food concentrate in the form of a gel for use in stock, soup, sauce, gravy or as a seasoning ingredient for use in cooking and the process for preparing such a food concentrate gel. The concentrate is free or substantially free of syneresis and does not skin or re-gel when completely cold, after it has been diluted in aqueous liquid in a ratio of 1:10 to 1:100 under the application of heat and subsequently been allowed to cool. Gelation is induced by the addition of a sodium source to an aqueous solution of low methoxy pectin. | 08-21-2014 |
20140272075 | Enhanced Viscosity Mustard Paste - An enhanced viscosity mustard paste and a method of manufacturing the same. The enhanced viscosity mustard paste can include a mustard seed and acidic liquid solvent, without a noticeable increase in mustard flavor. The enhanced viscosity mustard paste according to this invention may also be a substantially flavorless mustard paste that retains the functional benefits of viscosity-building, texture-aiding, and emulsion-strengthening. | 09-18-2014 |
20140295049 | Composition for Making a Tea Beverage or Herbal and Vegetable Broths - The present invention relates to an infusion product for making a beverage, more specifically to a plant-based composition for making a beverage, and to a herbal and/or vegetable composition or bouquet garni. The plants are fruits, herbs, medicinal plants, tea, vegetables and/or spices. The invention further relates to a method for producing said compositions or infusion product, its use for making a (tea) beverage, and a (tea) beverage so obtained. Further, the present invention relates to a fiber-web, preferably a tea bag, made from said fruits, herbs, medicinal plants, tea, vegetable and/or spices. | 10-02-2014 |
20150056359 | INTEGRAL SAUTEED PEPPERS AND ONIONS CONDIMENT/SAUCE FOR FLAVOR AND AROMA ENHANCEMENT OF FOODS - A flavor and aroma enhancer cooking sauce in which pureed peppers and onions are cooked/sautéed to achieve a caramelization, into a pourable viscous formula that can be easily used on a variety of foods as a condiment, dipping sauce, marinade or recipe flavor and aroma enhancer of authentic Ethnic style sautéed peppers and onions. | 02-26-2015 |
20150099051 | Method for making soup utilizing a seasoning bag - The present invention is a method for making soup, stew or broth. The method utilizes a pre-filled seasoning bag of which is made from a liquid permeable material that allows flavor obtained from the spices and/or seasonings to escape there from yet retains the spices and/or seasonings therein while the soup is cooking. The seasoning bag may be sold independently or as a kit containing a variety of seasoning bags each containing a specific blend for preparing a specific soup, stew or broth. Also, the kit includes instructions for use of the seasoning bag and/or recipes therefore. | 04-09-2015 |
20150147456 | UNITIZED FROZEN SAUCE PRODUCTS - The present invention is directed to a frozen sauce component having a high dissolved solids equivalent content and sufficient hardness in manufacturing to permit unitization thereof by cutting. The sauce composition makes use of oil encapsulated solids in a system comprising oil, water, and flavoring ingredients as required by a frozen dish wherein it is incorporated. The freezing point and the necessary hardness of the sauce pellet is about 10 deg. F. to about 19 deg. F. despite the high dissolved solids equivalent content. | 05-28-2015 |
20150342233 | REDUCED SODIUM FOOD PRODUCTS - Naturally-derived compounds having various structures elicit the perception of salty taste, enhance the perception of salty taste of a salt, or act at one or more sodium channels. Food products may include such naturally-derived compounds, which may be used to reduce the sodium content, while imparting a similar level of saltiness. | 12-03-2015 |
20150374021 | REDUCED SODIUM FOOD PRODUCTS - Naturally-derived compounds having various structures elicit the perception of salty taste or enhance the perception of salty taste of a salt. Food products may include such salty compounds, which may be used to reduce the sodium content, while parting a similar level of saltiness. | 12-31-2015 |
20160007636 | THERMALLY INHIBITED FLOURS FOR IMPROVED RETORT EFFICIENCY | 01-14-2016 |
20160073672 | Food Preparation with Mushrooms and Manufacturing Method - The present invention relates to a food preparation according to the preceding claim, characterized in that it comprises, in weight percentage on the total weight, | 03-17-2016 |
20160106134 | Homogenised product for particular nutritional uses - The subject of the invention is a homogenised product for particular nutritional uses wherein protein present in this product comes from chicken egg albumin with an addition of a small amount of protein hydrolysates with a high degree of hydrolysis in the form of collagen hydrolysate. The product is addressed to people who are on a special health diet, especially lactose- and glucose-free as well as on a sports diet. Depending on the kind of additives and functional substances that are added to it, the product may have the form of a thick, semi-liquid sauce, pudding, cheese alternative dessert, or semi-liquid substance that may be used to produce formed cold meat alternatives. | 04-21-2016 |
20160135480 | PROTEIN RICH FOOD INGREDIENT FROM BIOMASS AND METHODS OF PRODUCTION - The present invention provides a protein material and food ingredient from a sustainable and stable source. The sustainable and stable source of the food or food ingredient is cellular biomass, for example an algal or microbial biomass. The invention discloses that the cellular biomass can be subjected to a series of steps to derive the protein material and food or food ingredient, which has high nutritional content and has pleasing organoleptic properties. | 05-19-2016 |
20160183570 | PROCESSING TOMATO AND METHODS OF PRODUCING AND USING SAME - A processing tomato fruit is provided. The processing tomato is characterized by having an intact skin and a Brix value higher than 10 under conditions for natural dehydration, the natural dehydration being generally unaccompanied by microbial spoilage. | 06-30-2016 |
20160249659 | TOMATO PRODUCT AND PROCESS TO PREPARE THE SAME | 09-01-2016 |
20160374367 | SPICE BLEND SALT SUBSTITUTE FOR KETCHUP AND TOMATO BASED FOODS, DESIGNED FOR MARKETING - A natural salt substitute for certain tomato based foods, comprising onion powder and paprika mixed in a particular ratio range resulting in a non-chemical substitute for salt for use with certain tomato based foods. A method for making foods have a salty taste without chemicals. A method for making a very low sodium ketchup with a salty taste with ingredients with no long chemical names. | 12-29-2016 |