| Class / Patent application number | Description | Number of patent applications / Date published |
|---|
| 426008000 | In package | 23 |
| 20090028999 | Beer brewing kit and brewing method to prepare wort for the kit - A kit for home brewed beer which comprises a bottle, wort substantially filling the bottle, and a cap which has venting means to permit escape of gas from the bottle when pressure therein exceeds a predetermined value. There is also disclosed a brewing method wherein lactic acid is added to the wort to reduce the pH to level 4.6 and a predetermined amount of yeast is added to the wort to cause a short fermentation while maintaining the alcohol level below 0.5% by volume. | 01-29-2009 |
| 20090130252 | REFRIGERATED, CHEMICALLY-LEAVENED DOUGH IN LOW PRESSURE PACKAGE - Described are doughs that include a chemical leavening agent and conditioner, that can be stored at refrigerated conditions, and that can be baked to desired baked specific volume. | 05-21-2009 |
| 20090263539 | ANTIMICROBIAL PERACID COMPOSITIONS WITH SELECTED CATALASE ENZYMES AND METHODS OF USE IN ASEPTIC PACKAGING - The present invention relates to specially selected catalase enzymes and their use in reducing hydrogen peroxide in applications, and particularly in aseptic packaging applications. | 10-22-2009 |
| 20090274793 | Wine Making Method - In a method of making wine comprising fermenting a mixture in a main batch container to produce wine and transferring the wine from the main batch container to a plurality of bottles, at least a portion of the wine is exposed to a vacuum pressure during the wine making process prior to bottling. The wine is thus degassed without the stress of agitation or filtering being required. The wine is also transferable either for racking to remove sediment or when bottling in a manner which reduces sediment uptake into the siphon tubes and which reduces stress from agitations applied to the wine using vacuum pressure. | 11-05-2009 |
| 20100260888 | METHOD OF PRODUCING MATURED FOOD - The present invention can efficiently and readily produce in a short time a matured food which is softened while retaining the original shape of the food material and in which a person who has difficulty in chewing and swallowing can also recognize what food is taken and take the food with a sense of satisfaction. In particular, the present invention can produce a matured food, in which mainly the connective tissue protein in an animal food material is degraded, the degree of the degradation is adjusted and the elasticity is reduced, so that the taste can be improved. The present invention has a degradative enzyme-impregnating step of uniformly impregnating inside of a food material with a degradative enzyme brought into contact with surface of the food material by pressure treatment and a maturing step of degrading an enzyme substrate contained in the food material by the action of the degradative enzyme while retaining the shape of the food material, wherein the degradative enzyme-impregnating step has a expansion step of expanding the food material by reduced pressure treatment with the shape retained and a compression step of compressing the expanded food material into a volume which is smaller than that of the original food material. | 10-14-2010 |
| 20100272854 | USE OF GUM ARABIC FOR IMPROVING THE GROWTH AND SURVIVAL OF BIFIDOBACTERIA - The invention relates to the use of | 10-28-2010 |
| 20110165287 | PROCESS FOR THE PREPARATION OF PACKAGED HEAT-PRESERVED AQUEOUS DRINK COMPRISING CASEIN MICELLES AND TRYPTOPHAN-RICH PEPTIDES, AND PRODUCT SO OBTAINED - A process to prepare packaged pasteurised or sterilised aqueous drinkable products which comprise casein micelles (e.g. from dairy protein) and peptide-fractions, which peptide fractions are rich in tryptophan, and the products so-obtained. The process requires a heat preservation at a specific pH. | 07-07-2011 |
| 20120135107 | METHOD FOR PREPARING A LEAVENED, MECHANICALLY DEVELOPED BREAD DOUGH - The present invention relates to a method of preparing a leavened bread dough, said method comprising the following sequence of processing steps:
| 05-31-2012 |
| 20120156326 | METHOD FOR EXTENDING MOLD-FREE SHELF LIFE AND IMPROVING FLAVOR CHARACTERISTICS OF BAKED GOODS - The present invention provides a novel method for extending mold-free shelf life and for improving the flavor of baked goods by applying live yeast on the surface of the baked good after baking and cooling before packaging the baked good in closed bags and storing the packaged baked goods at ambient temperature. This method can be used for all kinds of baked goods including breads, rolls, bagels, pizza crusts, wheat flour tortillas, croissants, cakes, muffins, donuts and pita breads. This method can also be used to produce baked goods containing live probiotic yeast ( | 06-21-2012 |
| 20120207876 | Food Product With Biocontrol And Method - A packaged food product and method are provided. The product includes biocontrol microorganisms adhered at least initially to a closure member that is attached to a container in which food product is contained. At least some of the biocontrol microorganisms are transferred to the food product after the closure member is attached to the container. | 08-16-2012 |
| 20130323357 | CONTAINERS FOR FERMENTED SOYBEANS (NATTO), FERMENTED SOYBEANS WITHIN SAID CONTAINERS, AND METHOD FOR MANUFACTURING SAME - A natto (fermented soybeans) container | 12-05-2013 |
| 20140023745 | Dough Packaging and Method for Dough Processing - The present invention provides a method for dough processing, a method for providing a container for a dough product, a container, and a product formed by a container. | 01-23-2014 |
| 20140023746 | Dough Packaging and Method for Dough Processing - The present invention provides a method for dough processing, a method for providing a container for a dough product, a container, and a product formed by a container. | 01-23-2014 |
| 20140023747 | Dough Packaging and Method for Dough Processing - The present invention provides a method for dough processing, a method for providing a container for a dough product, a container, and a product formed by a container. | 01-23-2014 |
| 20140030378 | SET FERMENTED DAIRY COMPOSITION IN A CIRCULAR CONTAINER - A food product and process of making the food product, the food product including a thermoplastic container and a set fermented dairy composition. The body of the container, which defines an interior volume, includes a bottom and a side wall extending along a longitudinal axis from the bottom as far as a top. The side wall has an annular and preferably circular cross-section. The dairy composition is in contact with an interior surface of the bottom and with a projection element that protrudes inside the container. The projection element prevents rotation of the dairy composition. The projection element is arranged to define an irregular annular area between the projection and the side wall. | 01-30-2014 |
| 20140134291 | TECHNICAL CAP FOR METHOD OF PRODUCTION OF FIZZY AND SPARKLING WINE IN BOTTLE - A technical cap is provided formed of composite material and a method utilizing the technical cap for the production of fizzy and sparkling wine through fermentation in a bottle capped by the technical cap and re-fermentation in a bottle to which fizzy and sparkling wine fermented in an autoclave has been transferred unfiltered by a pressurized bottler. The method includes maintaining the secondary fermentation or re-fermentation yeasts inside the bottle and the re-fermented wine inside the bottle is not oxidized, due to the lack of oxygen so that sulfites need not be added to the re-fermented wine for preservation, when the re-fermentation yeasts and sediment following fermentation are removed from the bottle. | 05-15-2014 |
| 20140287093 | Method for Manufacturing Jam Using Fruits of Acanthopanax Sentcosus - A method for manufacturing jam using | 09-25-2014 |
| 20140322386 | BEER BREWING ADDITIVE AND METHOD - A method and additive for making beer includes the use of an additive tablet of yeast and sugar, as well as other additives, that is inserted into bottles of beer prior to capping. After the bottles are capped, these additive tablets promote secondary fermentation and carbonation of the beer within the bottles to form carbon dioxide and ethyl alcohol. | 10-30-2014 |
| 20150079228 | DOUGH PACKAGING AND METHOD FOR DOUGH PROCESSING - The present invention provides a method for dough processing, a method for providing a container for a dough product, a container, and a product formed by a container. | 03-19-2015 |
| 20150079229 | DOUGH PACKAGING AND METHOD FOR DOUGH PROCESSING - The present invention provides a method for dough processing, a method for providing a container for a dough product, a container, and a product formed by a container. | 03-19-2015 |
| 20160000097 | Enhanced Mold Resistant Products at Refrigerated Conditions and Methods of Forming Thereof - Methods of imparting resistance to mold to a food product during extended storage at refrigerated temperatures by topically applying a live yeast and fermented aqueous sugar and ethanol solution to a surface of the food product are provided. The live yeast and fermented aqueous sugar and ethanol solution contains about 1% to about 5% live yeast, about 5% to about 40% sugar, and about 5% to about 20% ethanol and is applied in an amount of about 0.5 to about 2 ml per about 80 to about 100 grams of food product. The live yeast converts ethanol into acetaldehyde at a rate which imparts mold resistance to the food product for up to 6 months at refrigerated temperatures. | 01-07-2016 |
| 20160007645 | FOOD PACKAGED IN HARD CONTAINER, AND METHOD FOR PRODUCING SAME | 01-14-2016 |
| 20160100592 | Dough Packaging and Method of Dough Processing - The present invention provides a method for dough processing, a method for providing a container for a dough product, a container, and a product formed by a container. | 04-14-2016 |
