Entries |
Document | Title | Date |
20080220128 | Food Casing Based on Cellulose Hydrate with a Coating Containing Collagen Fibrils and Gelatin - Disclosed is a preferably tubular food casing based on cellulose hydrate, one or both sides of which is/are provided with a coating containing crosslinked collagen fibrils and an also crosslinked, high-molecular gelatin. Preferably, low-molecular organic compounds comprising two or more reactive groups are used as crosslinking agents. The inventive food casing has characteristics resembling those of a skin fiber casing and is thus particularly suitable for producing raw sausages. The disclosed casing is virtually resistant against cellulytically active enzymes of mold-ripened raw sausages as a result of the coating used. | 09-11-2008 |
20080248167 | Processed Meat Products Comprising Structured Protein Products - The present invention provides processed meat compositions comprising structured protein products having substantially aligned protein fibers and reprocessed meat products. The processed meat products of the invention have improved nutritional profiles and favorable textural characteristics. | 10-09-2008 |
20080248168 | FROZEN MICROWAVEABLE DOUGH PRODUCTS - A frozen microwavable dough product is disclosed which can be placed from the frozen state directly into a baking oven, such as a microwave oven, without “slack time,” producing a baked bread product that is acceptable to consumers. Some embodiments can contain a partially or fully enrobed portion containing various food components, resulting in, for example, a frozen microwavable sandwich or pizza. Methods of making the frozen microwavable dough products are also disclosed, including a step of quick freezing of the products for frozen storage following proofing. | 10-09-2008 |
20080260913 | Meat Compositions Comprising Colored Structured Protein Products - The invention provides animal meat compositions and simulated animal meat compositions. In particular, the meat compositions comprise colored structured protein products along with other ingredients. | 10-23-2008 |
20080268104 | Filled cheese product and manufacture thereof - Cheese is particularly well adapted for certain applications, such as for example as a pizza topping, where there is a need for the cheese to melt and flow when heated. Conversely this property makes cheese particularly unsuited to pan-fried or oven cooked products where shape-retention is important. | 10-30-2008 |
20080299264 | Coated food product, a composition, a method, and apparatus for making it - The technical field of the invention is that of manufacturing apparatuses for automatically making sausages. The present invention relates to a coated food product, in particular a sausage, to a composition for coating the food product, to a method of coating food products, and to apparatus enabling the method to be implemented. The method comprises in succession the following steps: a sausage of raw sausage meat, puree, or paste is molded by being passed through a tubular mold; the mold is cut up into segments having ends that are preferably rounded; the segments are moved while being covered in a first composition containing sodium alginate so as to coat the segments in a film of this first composition; and the coated segments are put into contact with a second composition containing a calcium salt in order to cause a gel of calcium alginate to be formed, coating the segments. | 12-04-2008 |
20090004338 | Adhesion system for rawhide & meat chew for dogs - A palatable and long lasting chew for dogs combines a rawhide fraction with meat, poultry or fish. The rawhide fraction is from rawhide splits die cut into desired shapes. The rawhide fraction is then dehydrated to approximately 6% moisture. The meat, poultry or fish fraction then attaches to the rawhide component. The meat fraction is held to the rawhide fraction utilizing a food grade adhesive from milk protein hydrolysate. The milk protein hydrolysate is solubilized in hot water to a solids level between 3% and 30%. The solution is then applied to the rawhide component where the meat fraction will contact the rawhide. The meat fraction is then deposited onto the coated rawhide surface and the chew is then dehydrated to laminate the meat fraction to the rawhide fraction. Alternatively, the food grade adhesive is blended with the meat fraction and deposited in the rawhide. | 01-01-2009 |
20090004339 | Method for producing coated shaped meat for preparation in a toaster, shaped meat product and its use for preparing a schnitzel in a toaster - A method for producing coated shaped meat for preparation in a conventional toaster forms from a molding material essentially slice-like shaped meat pieces having a mean thickness from 5 mm to 22 mm and a width or diameter from 50 mm to 160 mm. The shaped meat pieces are wet-coated with a wet-coating produced from crushed or minced meat-type raw materials, drinking water and auxiliary materials to cover essentially the whole surface-area of the respective shaped piece of meat. The respective wet-coated shaped piece of meat is dry-coated to cover essentially the whole surface-area of the respective wet-coated shaped piece of meat. The dry-coated shaped pieces of meat are deep-fried and surplus frying fat is removed so that the shaped meat pieces have a frying fat content of less than 15 percent by weight. The deep-fried shaped pieces of meat are then frozen. | 01-01-2009 |
20090047390 | CHICKEN NOODLE BITES - A snack food incorporating various ingredients of chicken noodle soup is described. The processing of a chicken noodle soup mixture begins with three separate batch operations (e.g., pasta, chicken/vegetable filling, and broth) that are completed before moving to a continuous forming process, such as a triple cold forming extrusion operation. Extrusion typically begins with a machine kneading and then forming a pasta shell under high pressure through a custom die. Concurrently, the chicken/vegetable filling and broth move through the extruder in separate streams allowing for two distinct fillings one inside the other (e.g., broth inside chicken), filling approximately 75% of the pasta shell's volume allowing room for closing. The product is simultaneously cut and sealed at a suitable length. | 02-19-2009 |
20090053368 | CORN PROTEIN CONCENTRATES - The invention provides for corn protein concentrates (CPC). The CPC described herein can be used in food products for consumption by humans. | 02-26-2009 |
20090098254 | Methods And Compositions For Improving Sensory And Shelf Life Characteristics Of Raw Meat Products - The invention is generally related to methods and compositions for improving sensory and shelf life characteristics of raw meat products. More specifically, the invention relates to meat marinade compositions comprising a plant extract product comprising at least one bioflavonoid compound, and optionally, an organic acid suitable for use on a meat product, methods of making such meat marinade compositions, and methods of treating raw meat products with same. | 04-16-2009 |
20090196958 | Breading and breading mix comprising crunchy corn ingredient, food products created therewith, and methods related thereto - A breading and breading mix comprising a crunchy corn-flavored ingredient, food products created therewith, and methods related thereto, wherein a unique visual experience results from variation in particle size and arrangement, wherein a unique smell and taste experience results from breading flavoring, and from preferred marination processes, and wherein virtually any meat, vegetable or food based product can be adapted into a shelf stable, refrigerated, or frozen Mexican taco-related organoleptic experience. | 08-06-2009 |
20090202681 | METHOD OF OBTAINING SMOKED FOOD PRODUCTS WITH MARKS AND PRODUCT THUS OBTAINED - The present invention basically consists of printing proofing marks on a film, placing it in contact with a food product, followed by an intense drying at low relative moisture and a smoking step which also occurs at low relative moisture for obtaining areas having a more smoked color in the food product under the proofing marks than in the areas not protected by said proofing marks. | 08-13-2009 |
20090220652 | Meat Brines - Disclosed are methods for treating brine products with ultrasonic energy. The methods may be utilized to prepare a reduced viscosity brine product. The methods also may be used to prepare an enhanced meat product by combining a meat product with the reduced viscosity brine product. | 09-03-2009 |
20090269445 | METHOD AND MICROCAPSULES FOR IMPROVING ORGANOLEPTIC PROPERTIES - The present invention relates to microcapsules obtained by a coacervation process. The microcapsules encapsulate a heat-treated animal fat and surprisingly increase the mouthfeel properties and juiciness of food product such as meat, dog-food and animal feeds. | 10-29-2009 |
20090285942 | COLOR STABLE MEAT PRODUCT FOR AN EGG PRODUCT - The present invention is directed to a color stable meat product for storage in an egg product and the method of making such products by adding a color agent to a raw meat or by adding a color coating to a processed and/or cooked meat. | 11-19-2009 |
20090304871 | MICROWAVEABLE FROZEN FOODSTUFF - The present invention is concerned with a frozen baked foodstuff other than a frozen baked bagel that can suitably be prepared for consumption by microwave heating, said foodstuff comprising a filling and a flour based casing that fully envelops the filling. More particularly, the invention relates to such a foodstuff that comprises a toroidal shaped filling and a flour based casing that fully envelops said toroidal shaped filling, wherein the ratio between the internal diameter and the external diameter of the toroidal shaped filling is within range of 1:3 and 1:1.8. The invention also relates to a method of preparing a ready-to-eat foodstuff comprising subjecting the aforementioned frozen baked foodstuff to microwave heating and to a process of preparing said frozen baked foodstuff. | 12-10-2009 |
20090311386 | Method For Making A Foodstuff - A method for making a food product that is suitable for human consumption, has a firm texture and is made from a mixture of protein-containing ingredients and vegetable. Finely ground vegetable is first dejuiced in a separating device, such as a decanter, a press or a centrifuge, and the dejuiced vegetable is then kneaded into the protein-containing ingredients without further processing. An ingredient for addition to food products suitable for human consumption, including dejuiced vegetable with a moisture content of at least 55%, is also contemplated. A dough or paste composed of protein, fat, starch, processing aids and vegetable, amongst other ingredients, whereby the vegetable is added in the form of a kneadable dejuiced vegetable, and also to products made from or with the dough or paste is further contemplated. | 12-17-2009 |
20100003372 | DEVICE AND METHOD FOR NESTING FOOD PRODUCTS - A tool for nesting food products, a food product prepared by a process and a method for nesting food products. The tool includes a body defining a passageway between a plunger opening and an insertion outlet. The body includes a pointed member extending from the insertion outlet. A plunger may be provided that is dimensioned to be received within the passageway. At least a portion of the plunger is movable between the plunger opening and the insertion outlet. The passageway is dimensioned to receive a shrimp-like product. Typically, movement of the plunger to the insertion outlet moves the shrimp-like product along the passageway and out through the insertion outlet. | 01-07-2010 |
20100047400 | SYSTEM AND METHOD FOR FORMING A CO-EXTRUDED FOOD PRODUCT - Food products and the processes for forming/manufacturing the food products are disclosed. An exemplary food product comprises one or more extruded components (e.g., vegetable, fruit, dairy, meat, flavoring, spice, coloring, particulate, or combinations thereof); and one or more extruded collagen layers substantially encasing the extruded component(s). Another exemplary food product is disclosed as comprising an extruded component; and a carrier co-extruded with the first extruded component, the carrier comprising a matrix adhered to the first extruded component and an additive suspended in the matrix | 02-25-2010 |
20100062116 | COATING FOR MICROWAVABLE FOOD PRODUCT - The invention relates to an aqueous composition for preparing an edible coating on a microwavable food, which composition comprises at least one prolamin and at least one hydrocolloid or gelling agent. The invention further relates to a microwavable food comprising an edible coating, which coating comprises at least one prolamin and at least one hydrocolloid or gelling agent. | 03-11-2010 |
20100074998 | Meat Substitute Food Product And Process For Preparing The Same - A process for preparing meat substitute food products, including the steps of hydrating under vacuum of at least one vegetable protein mixed with water and at least one colorant; mixing at least one meat product with the hydrated and colored vegetable protein mixture; mixing flavoring units and texturised units into the mixture of meat products and hydrated and colored vegetable protein, thus obtaining a prepared paste; cooking said prepared paste; and shaping said cooked paste to produce an appearance similar to a meat product. The substitute meat food product obtained according to the invention can have the appearance, for example, of example, to steak, cutlet, skirt steak, cured steak, breaded veal cutlet, breaded skirt steak, veal escalope, a shredded meat, ground meat, lump meat, meat strips or meatballs. | 03-25-2010 |
20100119658 | HOT AIR PUFFED PET TREAT AND METHOD OF MAKING - A puffed pet treat and method of making are disclosed. The puffed pet treat is comprised of a starting material that is an animal part, which is treated, sliced into small portions, and exposed to high velocity hot air causing rapid heat transfer within the small portions causing the water contained in the material as moisture to undergo a rapid phase change from liquid to steam which softens and expands the material thereby forming a puffed product. | 05-13-2010 |
20100119659 | Cooked Food Having a Fried Appearance and Method of Making Same - A method of making a cooked food product having a fried appearance comprises assembling a food product having a weight of approximately 1 to 4 ounces (28.3 to 113.4 grams). The food product is heated with microwave energy at a frequency of approximately 800 to 3000 MHz, at a power of approximately 0 to 50 Watts per ounce (28.3 grams) of product, and for approximately 0 to 80 seconds. The food product is coated with a coating layer to form a coated food product. The coated food product is heated in an impingement oven at a temperature of approximately 400 to 600° F. (200 to 325° C.) for less than approximately 140 seconds to form the cooked food product with a fried appearance. | 05-13-2010 |
20100124588 | Pre-Formed One-Piece Filling For A Meatball Sandwich - Disclosed is a one-piece edible filling for a meatball sandwich, formed from ground meat or other foodstuff which can be readily molded or shaped. The filling includes a generally flat base with an array of projections protruding from the base, such that the projections are connected together through the base. Each projection generally has the configuration of a meatball or portion thereof. The filling can be configured to form a filling for bun, roll or other sandwich casing to form a meatball sandwich when combined with said sandwich casing. | 05-20-2010 |
20100129498 | Intermittent flow extrusion process and food product - An extrusion process incorporates a forming manifold where a tubular flow of a second material is intermittently interrupted while a core flow of a first material is discharged substantially continuously. Subsequently, the core flow is severed to form individual food items or treats for humans, animals, and the like, where the tubular flow results in an outer component surrounding an inner component which protrudes from one or both ends of the outer component. Material of the core flow is bone-like, while material of the tubular flow is meat like. Material of the tubular flow may include material from the core flow subjected to mixing in a static mixer to achieve a marbled texture of the outer material. | 05-27-2010 |
20100255155 | CHEESE-STUFFED PEPPERONI - A cheese-stuffed cured meat product is provided that comprises a three-dimensional cured meat with a hollow core opening through the cured meat and its outer surface. A cheese core is stuffed inside the cured meat to fill the hollow core. A method is also provided comprising providing a cored, cured meat product and stuffing a cheese core into the hollow portion of the cured meat product. The meat product can be manufactured with the hollow portion, or it can be cored using a coring tool. | 10-07-2010 |
20100303966 | Pet Food in the Form of a Coated Kibble - A pet food in the form of a coated kibble wherein the coated kibble is made of a core and a coating. The core can be extruded and can have a moisture, or water, content less than 12%. The core can contain a coating. The coating can have a protein component at from 50% to 95% of the coating and a binder component at from 5% to 50% of the pet coating. | 12-02-2010 |
20100303967 | Pet Food Having Improved Animal Preference - A pet food in the form of a coated kibble wherein the coated kibble has an improved animal preference. The coated kibble can be made of a core and a coating. The pet food can have an animal preference enhancing amount of the analytes 2-Piperidione, 2,3 pentanedione, 2-ethyl-3,5-dimethypyrazine, Furfural, Sulfurol, Indole, and mixtures and combinations of these. | 12-02-2010 |
20100303968 | Pet Food in the Form of a Coated Kibble - A pet food in the form of a coated kibble wherein the coated kibble is made of a core and a coating. The core can be extruded and can have a moisture, or water, content less than 12%. The core can contain a coating. The coating can have a protein component at from 50% to 95% of the coating and a binder component at from 5% to 50% of the pet coating. | 12-02-2010 |
20110014327 | METHODS AND COMPOSITIONS FOR READY TO USE AQUATIC ANIMAL FOOD KEPT IN FROZEN STORAGE - A method for preserving aquatic animal feeds that are stored in frozen storage in a ready to use (pliable) state is disclosed and described. The method includes immersing ingredients into a propane polyol containing solution. The ingredients are maintained in the propane polyol containing solution for a period of time sufficient to allow the propane polyol to coat and penetrate into the ingredients and form propane polyol coated and impregnated aquatic animal food. The impregnated aquatic animal food can then be removed from the propane polyol containing solution and cooled. The propane polyol impregnated animal food remains pliable when cooled to a temperature of − | 01-20-2011 |
20110033581 | CRAB LEG/CRAB CLAW-LIKE FISH PASTE PRODUCT AND METHOD FOR PRODUCING THE SAME - An object of the present invention is to provide a crab leg/crab claw-like fish paste product having an appearance and texture similar to the shelled leg of a relatively large crab such as a king crab, the shelled claw of a queen crab or the like, and preferably eaten directly, or used as the ingredient of one-pot dishes, fried or fried tempura-style, or cooked like a steak, and a method for producing the same. The method includes the steps of: providing a mold | 02-10-2011 |
20110104338 | Food Product Pertaining To A Filling-And-Cracker Sandwich - A single serving of a food product can comprise a first cracker, a second cracker, and a non-cracker filling disposed between these crackers to form a cracker-and-filling sandwich. By one approach, the cracker-and-filling sandwich is sized and comprised of ingredients such that eating the cracker-and-filling sandwich as a between-meal snack satisfactorily sates an average adult human being's appetite. By one approach, these crackers have savory shelf-stable filling. By another approach, the savory shelf-stable filling includes a particulate component, such as a particulate meat component. By this approach, the shelf-stable savory filling has a low water activity and covers at least 50 percent of the surface area of the meat particles. | 05-05-2011 |
20110117249 | BITE SIZED BURRITO SYSTEMS - B'Rito Bites comprise bite-sized freezable tortilla snacks that have a Mexican flavored filling. B'Rito Bites are designed to provide a healthier alternative to snack products currently available on the market and comprise tortillas which are stuffed with various combinations of meat, beans, and/or cheese. Meat may include beef, chicken, pork and other suitable alternatives. Other ingredients may also be added such as spices, different cheeses, salsas, sauces, rice, beans and other. B'Rito Bites may be perfect for after school snacks, hors d'oeuvres, meal replacements, and more. | 05-19-2011 |
20110177210 | STABILISATION OF MICROWAVE HEATED FOOD SUBSTRATES - A method of manufacture of a food product comprising the steps of:
| 07-21-2011 |
20110177211 | COATED STABILISED MICROWAVE HEATED FOODS - A method of manufacture of a microwave or thermally cookable or reheatable food product wherein the product comprises a substrate comprising pieces of poultry fish, red meat, dairy or processed food; the method comprising the steps of:
| 07-21-2011 |
20110250321 | OVEN BAKED POCKET CHEESE - The present invention is directed to a baked cheese product having two opposing pieces of exterior cheese having outer edges. An interior food product of a different type of cheese or a non-cheese product has dimensions less than the dimensions of the exterior cheese. The interior food product is positioned between the opposing slices of the exterior cheese such that outer edges of the opposing slices of the exterior cheese are placed together. The outer edges are bonded by heat to create a bond sufficient to prevent leakage of the interior food product. | 10-13-2011 |
20110311685 | Encrusted Cheese Twist and Method - A food product and method including a portion of cheese configured in an individual, elongated multi-dimensional shape. A batter and bread coating is uniformly encasing the portion of cheese. The coating is composed of a plurality of ingredients suitable for heating without a cheese blowout and comprising at least 55%, by weight, of the food product. The multi-dimensional shape includes a twist along the longitudinal length of the portion of cheese. | 12-22-2011 |
20110311686 | Encrusted Cheese Dip and Method - A food product and method including a portion of cheese configured in a single serving size. The portion of cheese is configured to melt at a temperature of less than about 110° F. A batter and bread coating encases the portion of cheese and the coating further includes a wheat flour which has been heat treated. The coating comprises less than 25%, by weight, of the food product. In one embodiment, the coating further comprises a plurality of ingredients suitable for heating longer than five minutes without a cheese blowout. | 12-22-2011 |
20120009302 | HYBRID PIZZA-LASAGNA FOOD PRODUCT - A hybrid food product combines the elements of pizza with those of lasagna. The hybrid food product may include a typical pizza crust, a ricotta cheese layer on the crust, typical pizza toppings and lasagna layers. The lasagna layers may be arranged in different directions to increase the structural strength of the food product. | 01-12-2012 |
20120034348 | Pet food and method of preparation - A pet food product and method which utilizes meaty, whole, otherwise unaltered raw animal source ingredients which are coated, bonded and sealed with concentrated dried/dehydrated/and/or freeze dried vegetables, fruits, seeds, or other plant based nutrient powders, flakes, or other particle forms of dry shelf-stable vegetables or fruits. The raw animal-sourced ingredients could be the flesh or muscle meats, organ meats, or connective tissue from beef cattle, bison, elk, venison, lamb, mutton, other mammalian sources, or any form of poultry, or any fish or other marine protein ingredients. Sources could include, but would not be limited to liver, hearts, muscle meats, kidneys, tripe, spleen, lungs, and tendons, or any animal based protein source. | 02-09-2012 |
20120040059 | FLAKED FISH ANALOGS AND METHODS FOR MAKING SUCH ANALOGS - The invention provides flaked fish analogs comprising from about from about 18 to about 25% protein, from about 3 to about 9% fat, and from about 60 to about 85% moisture. The compositions have a realistic fish-like appearance and texture, mostly due to the presence of “flakes” that mimic the flakes of real fish. | 02-16-2012 |
20120076897 | FEED FOR FISH FARMING | 03-29-2012 |
20120082762 | FORMED JERKY TREATS FORMULATION AND METHOD - Pet treats and methods of manufacturing pet treats comprising unprocessed meats are disclosed. The unprocessed meats are not extruded, ground, emulsified, liquefied, partially liquefied, or made into a powder. The unprocessed meats may be combined with natural and/or un-natural binding agents and may also be combined with natural and/or un-natural preservatives. The combination may be formed into shapes in which the pieces, bits, and/or parts of the unprocessed meat may, or may not, be visible within the production product, yet contained within. | 04-05-2012 |
20120100260 | PET CHEW TOY AND METHOD FOR MAKING THE SAME - A method of making a pet chew toy contains steps of: A. processing raw materials, wherein various raw materials are mixed together and ground; B. pressing a mold, wherein the mold is used to press a ground mixer from the step of A, forming a semi-finished product; C. pasting ground meat, wherein at least one fluidic ground meat layer formed by applying the ground meat repeatedly is pasted on an upper and a bottom surfaces of the semi-finished product; D. dehydrating and drying the semi-finished product by heat, wherein the semi-finished product pasted the ground meat layer is heated by a drying machine to eliminate excessive moisture; E. cutting the semi-finished product wrapped by the meat slice to form a finished product, wherein after the semi-finished product pasted the ground meat layer is heated to eliminate excessive moisture, it is cut in a certain shape to form the finished product. | 04-26-2012 |
20120107456 | Encrusted Cheese Scoop and Method - A food product and method including a portion of cheese configured in an individual, elongated multi-dimensional shape. A batter and bread coating is uniformly encasing the portion of cheese. The coating is composed of a plurality of ingredients suitable for heating without a cheese blowout and comprising a range of 40% to 62.5%, by weight, of the food product. The multi-dimensional shape may define a scoop along the longitudinal length of the portion of cheese. | 05-03-2012 |
20120114803 | COMESTIBLE FISH PRODUCT AND METHOD OF PRODUCING SAME - The present invention is generally directed to a method for producing a frozen fish product from a whole fish fillet. The frozen fish product has many of the characteristics of a loin portion, including enhanced resistivity to partial thawing during the application of heat. The invention relates to a method for processing a fish and a comestible fish product produced thereby, wherein the method includes the steps of folding a whole fish fillet approximately in half and freezing the folded fish fillet, prior to subsequent external surface processing. | 05-10-2012 |
20120171336 | WET FOOD COMPOSITIONS HAVING THE CHARACTERISTICS OF DRY FOOD COMPOSITIONS - The invention provides wet food compositions that have the characteristics of dry food compositions. The compositions contain from about 90 to about 99% of one or more meat emulsion chunks and from about 1 to about 10% of one or more binders. The compositions are made using a method that produces compositions having a moisture content greater than 45% but, surprisingly, have the characteristics of dry food compositions. The compositions have the relatively high palatability advantages of wet food compositions while having the desirable physical characteristics of dry food compositions. | 07-05-2012 |
20120177787 | METHOD FOR PRODUCING FROZEN ROLLED FOOD - Frozen rolled foods, such as a sushi roll, that can be frozen in a favorable state and taste good after thawing may be prepared by: cooking and seasoning one or more food items such as rolled egg, freeze-dried bean curd, shiitake mushroom, minced and steamed fish meat, and dried gourd shavings; aligning the food, to form a core; freezing the core using a cryogen, to form a frozen core; spreading a thin sheet of sushimeshi over a support such as a bamboo mat or a wrapping film; overlaying a dried laver sheet on the sushimeshi; placing the frozen core on the dried laver sheet while in the frozen state; wrapping the sushimeshi and the dried laver sheet around the core held at the center to form a sushi roll; and rapidly freezing the sushi roll at −50° C. or less to obtain a frozen sushi roll. | 07-12-2012 |
20120258206 | FRUIT AND VEGETABLE FILMS AND USES THEREOF - The present invention is directed to monolayer, bilayer, and multilayer films made from fruit, vegetable or a combination thereof, which films have the thinness, strength, flexibility, and crispness to serve as alternates or substitutes for seaweed-based films such as nori, while providing the nutrition and flavor of fruits and vegetables. The films are useful for wrapping around a multiplicity of foods, and can be used to provide wrapped foods, including for example fruit and vegetable wrapped sushi and onigiri. | 10-11-2012 |
20120288590 | Edible Surface-Modifying Particles and Methods for Their Manufacture - Disclosed is an edible surface-modifying particle precursor composition for preparing edible surface-modifying particles that includes one or more starches resulting in a total amylose content from the starches of about 0.1% to about 20% of the total weight of the composition. The composition also includes a ground cereal in amounts of about 10% to about 40% of the total weight of the composition; and water. Disclosed also are coated food substrates bearing such edible surface-modifying particles, and methods for making food products using the edible surface-modifying particles. | 11-15-2012 |
20120288591 | FILM COATED CONFECTIONERY PRODUCT - A film-coated confectionery product is disclosed in which a confectionery base includes or more film coated layers to impart one or more flavors, sensations, textures or combinations of these characteristics to the product when the product is consumed. | 11-15-2012 |
20130059040 | GRAB-AND-GO FOOD PRODUCTS AND METHODS OF MAKING SAME - The present disclosure relates to novel and advantageous food products comprising, a filling and a starch layer surrounding the filling. The food product also includes a batter and breading layer surrounding the starch layer, wherein the food product is cylindrically shaped, and wherein the food product maintains its shape when the food product is held. | 03-07-2013 |
20130115337 | Grab-and-Go Food Products and Methods of Making Same - The present disclosure relates to a food product comprising, a filling substrate, prepared using a cooking step that reaches a safe cooking temperature for one or more substrate ingredients; and a batter layer containing starches and surrounding the substrate, with a breading layer applied over the batter layer before cooking, said batter and breading layer being cooked at a temperature sufficient to gelatinize the starches in a crust, wherein the food product is substantially cylindrically shaped, and wherein the food product maintains its shape for point of sale heating and when the food product is held. | 05-09-2013 |
20130183409 | Dual Component Food Product And Method For Production Thereof - A co-extruded dual component food product having a cereal-based outer component and an inner cream textured component encapsulated within the cereal-based outer component. The cream textured component includes an aqueous phase dispersed in a continuous oil phase. The aqueous phase includes at least partly gelatinised starch. The starch is mixed with water to provide an aqueous phase, which is mixed with an oil phase to provide the cream textured inner component having a first The cereal-based outer component is cooked and the cream textured inner component is injected into the hot cereal based outer component. The starch in the aqueous phase is partly gelatinized to provide the cream textured component with a viscosity greater than the first viscosity. | 07-18-2013 |
20130216658 | TEXTURED, FREEZE-DRIED PRODUCTS AND METHODS FOR MAKING SAME - Textured, co-deposited, freeze-dried food products are provided, as well as methods of making same. In a general embodiment, the food products have a first component and a second component that are disposed adjacent one another. The first and second components may be the same or different materials and may have any number of distinguishable characteristics including, but not limited to, flavor, color, texture, optical properties, etc. The food products are subjected to a sublimation step during manufacturing to remove excess water in the food product to provide a freeze-dried food product. | 08-22-2013 |
20130266696 | 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. | 10-10-2013 |
20130309367 | CANNED FOOD PRODUCTS HAVING A FILLING - The invention provides products and methods for making the products. The products comprise a container comprising a second emulsion encasing a first emulsion wherein the first emulsion and the second emulsion have a different appearance and texture. Preferably, the first emulsion is a meat emulsion and the second emulsion is a non-meat protein emulsion. | 11-21-2013 |
20130330443 | FOOD PRODUCT - A food product is provided. Methods of making a food product are provided. | 12-12-2013 |
20140030387 | MICRO-ENCAPSULATED ANIMAL PROTEIN CONCENTRATE - The invention relates to an animal protein concentrate, fit for the human consumption, elaborated on basis of a fish protein. More specifically, this invention relates with micro-particle matrix or multicore of fish protein and gelatin, optionally coated, fit for the elaboration of processed food for human consumption. | 01-30-2014 |
20140044838 | Edible Pet Chew and Method for Making the Same - An edible pet chew has a member of meat based material chewy sheet. The “meat based material” chewy sheet imitates the durability and strength property of known rawhide sheet and simultaneously has inherent attraction to dogs with meat in its formula. A first aspect of present invention is that, the edible pet chew has a SINGLE chewy sheet of meat based material. A second aspect of present invention is that, the edible pet chew has a meat based material chewy sheet member and additionally an edible material member being wrapped therein. A third aspect of present invention is that, the edible pet chew has an edible material member and additionally a meat based material chewy sheet member being wrapped therein. A forth aspect of present invention provides a method for making the edible pet chew with the essential member of meat based material chewy sheet. | 02-13-2014 |
20140087030 | READY TO EAT DEEP FRIED SEAFOOD AS APPETIZER AND SNACK FOOD - The ready to eat deep fried seafood as appetizer and snack food comestible includes ingredients combined in proportions substantially including: seafood; cooking oils; and seasonings. The seafood is prepared by washing and removing internal organs. The seafood and seasonings are combined. The ready to eat deep fried seafood as appetizer and snack food are prepared by intermixing the seasonings with the seafood and cooking oils, when prepared are deep fried, the seafood when deep fried are high in nutrition, including carbohydrates, vitamins, minerals, and antioxidants suitable for readily consuming as an appetizer and a snack. | 03-27-2014 |
20140093618 | ENGINEERED COMESTIBLE MEAT - Provided are engineered meat products formed as a plurality of at least partially fused layers, wherein each layer comprises at least partially fused multicellular bodies comprising non-human myocytes and wherein the engineered meat is comestible. Also provided are multicellular bodies comprising a plurality of non-human myocytes that are adhered and/or cohered to one another; wherein the multicellular bodies are arranged adjacently on a nutrient-permeable support substrate and maintained in culture to allow the multicellular bodies to at least partially fuse to form a substantially planar layer for use in formation of engineered meat. Further described herein are methods of forming engineered meat utilizing said layers. | 04-03-2014 |
20140127359 | FOOD PRODUCT AND METHOD OF PRESERVING SAME - A food product is within an aqueous solution. The solution includes: at least one edible acid; and at least one osmotic agent, wherein after the solution reaches equilibrium with the food product, the pH of the solution is between about 1 and 5. | 05-08-2014 |
20140154361 | RAVIOLI ANALOGS AND METHODS FOR MAKING SUCH ANALOGS - The invention provides ravioli analogs. In one aspect, the ravioli analog comprises a first dough that completely encases a second dough, each of the first dough and the second dough having a different colorant relative to the other dough but at least one component of the first dough and the second dough being the same. In another aspect, a method for making ravioli analogs comprises co-extruding a first dough and a second dough having at least one component that is present in both the first dough and the second dough, the first dough and the second dough having different colorants relative to each other; and cutting the extruded doughs into pieces having predetermined sizes with ends sealed such that the first dough completely encases the second dough. In yet another aspect, a blended food composition comprises one or more ravioli analogs and one or more other comestible ingredients. | 06-05-2014 |
20140248398 | STABILISATION OF MICROWAVE HEATED FOOD SUBSTRATES - A food product having a substrate impregnated with a stabiliser composition and coated with an aqueous coating composition can be reheated using a microwave oven with good results. | 09-04-2014 |
20140255552 | COATED STABILISED MICROWAVE HEATED FOODS - A food product comprising a substrate of pieces of meat, poultry, fish, vegetable, fruit or dairy food and an aqueous composition coating the substrate provides improved performance, particularly for microwave cooking of reheating of the food product. The aqueous coating composition includes a mixture consisting of by dry weight: | 09-11-2014 |
20140255553 | Edible Pet Chew and Method for Making the Same - An edible pet chew has a member of meat based material. As a first aspect of present invention, the edible pet chew has a chewy sheet of meat based material. As another aspect, the edible pet chew has a meat based material chewy sheet member and additionally an edible material member being wrapped therein. As another aspect, the edible pet chew has an edible material member and additionally a meat based material chewy sheet member being wrapped therein. As another aspect, the edible pet chew has a THREE-DIMENSIONAL-SHAPE meat based material member and additionally an edible material member wrapped therein. As another aspect, the edible pet chew has an edible material member and additionally a THREE-DIMENSIONAL-SHAPE meat based material member wrapped therein. Other aspects of present invention provide a method for making the edible pet chew with the essential member of meat based material chewy sheet member or THREE-DIMENSIONAL-SHAPE member. | 09-11-2014 |
20140255554 | CHEWY FOOD COMPOSITIONS - The invention provides food compositions having a chewy texture and methods for making the chewy food compositions. In one aspect, the food composition includes a moisture content and an Aw sufficient to provide the food composition with a chewy texture. In one aspect, an outer shell having a chewy texture encloses a soft meaty inner filling. The shell can have a moisture content ranging from about 15% to about 24% and an Aw ranging from about 0.7 to about 0.84. | 09-11-2014 |
20140272007 | Snack Food Having Large Surface Inclusions - A snack food having large food flakes whereby the food flakes are substantially adhered to the food substrate by an adhesive. The food substrate may be any savory shelf-stable food known in the art such as a chips, pretzels, crispy bread products, popcorn, or nuts. A blend of the food flakes and the adhesive in its liquid form is applied to a food substrate. The topped food substrate is then subjected to changed process conditions to harden the adhesive, forming a bond between the food flakes and the food substrate. | 09-18-2014 |
20140272008 | METHODS FOR PROCESSING POULTRY THIGH MEAT - Methods for preparing boneless thigh meat poultry products from poultry thighs comprise isolating a portion of thigh meat (a “premium thigh cut”) that cooks more evenly than the thigh generally and has an appealing texture. The methods provide boneless thigh products that have a low fat content, and are substantially free of undesirable components such as sinew and cartilage. | 09-18-2014 |
20140308401 | Health Food Containing Rice and Flour and Manufacturing Method Thereof - A health food made of grain and a manufacturing method thereof that keep its nutrition of the ingredients effectively, and take into account the health care effects at the same time. It contains the following ingredients: flour, egg yolk, butter, evaporated milk, yellow rice, tortoise powder, glabrous greenbrier rhizome powder, grass jelly powder, | 10-16-2014 |
20140308402 | COMPOSITION AND METHODS FOR IMPROVING ORGANOLEPTIC PROPERTIES OF FOOD PRODUCTS - Described herein is an edible coating for preserving at least one organoleptic property of food products in which the coating comprises a polysaccharide solution and a cross-linking agent solution. | 10-16-2014 |
20150064312 | METHOD FOR MAKING SPITCHCOCK-LIKE FISH MEAT PASTE PRODUCT - The present invention is related to a fish meat paste product that is soft and highly preferable like the meat of eel in terms of mouth feel and flavor, and a method for making the fish meat paste product. In some embodiments, provided are a spitchcock-like fish meat paste product, comprising: an upper layer, the upper layer comprising fish meat, glucomannan, salt, transglutaminase, an alkaline agent, cooking oil or avocado paste, and spitchcock sauce; and a lower layer, the lower layer comprising fish meat, glucomannan, salt, transglutaminase, an alkaline agent, cooking oil or avocado paste, spitchcock sauce, and squid ink, as well as a method for making the same. | 03-05-2015 |
20150079238 | EDIBLE AND ANIMAL-PRODUCT-FREE MICROCARRIERS FOR ENGINEERED MEAT - Edible microcarriers, including microcarrier beads, microspheres and microsponges, appropriate for use in a bioreactor to culture cells that may be used to form a comestible engineered meat product. For example, the edible microcarriers described herein may include porous microcarriers that may be used to grow cells (e.g., smooth muscle cells) and may be included with the cells in the final engineered meat product, without requiring modification or removal of the cells from the microcarriers. In a particular example, the edible microcarriers may be formed of cross-linked pectin, such as pectin-thiopropionylamide (PTP), and RGD-containing polypeptide, such as thiolated cardosin A. Methods of forming edible microcarriers, methods of using the edible microcarriers to make engineered meat, and engineered meat including the edible microcarriers are also described herein. | 03-19-2015 |
20150086678 | Caramel Treats Structure - A caramel treats structure contains a body on which sticky ingredient is poured and crisp ingredient and crushed nuts are sprayed; wherein the sticky ingredient sticks the crisp ingredient and the crushed nuts on the body. Accordingly, the caramel treats structure contains the body with the sticky ingredient, the sticky ingredient, and the crushed nuts, thereby having various flavors. | 03-26-2015 |
20150099040 | PRE-COATED FOOD FLAKES FOR A FOOD PRODUCT AND A METHOD OF MAKING A FOOD PRODUCT - A topping for snack food products comprising large food flakes pre-coated with an adhesive and a method for applying the pre-coated food flakes to a food substrate to produce a topped snack food product. The food substrate may be any savory shelf-stable food known in the art such as a chips, pretzels, crispy bread products, popcorn, or nuts. The food flakes may be pieces of vegetables, fruits, meats, cheeses, grains, herbs or spices that complement the food substrate. The pre-coated food flakes are heated to partially liquefy the adhesive coating and then are applied to the food substrates. The topped food substrate is then subjected to changed process conditions to harden the adhesive, forming a bond between the food flakes and the food substrate. | 04-09-2015 |
20150099041 | System and method for forming a multi-layer extruded food product - Food products and the processes for forming/manufacturing the food products are disclosed. An exemplary food product comprises one or more extruded components (e.g., vegetable, fruit, dairy, meat, flavoring, spice, coloring, particulate, or combinations thereof); and one or more extruded collagen layers substantially encasing the extruded component(s). Another exemplary food product is disclosed as comprising an extruded component; and a carrier co-extruded with the first extruded component, the carrier comprising a matrix adhered to the first extruded component and an additive suspended in the matrix. | 04-09-2015 |
20150305371 | Stable Food Coating - Formulations and methods for managing variable fat mobility when foods are exposed to temperature cycling, as during transportation and storage. Stability of the fat within the food may be influenced by, for example, using primarily non-polymorphic fats, limiting the aqueous content of the fat, using dry additives in the fat (if additives are used), or modifying the food itself. | 10-29-2015 |
20150313264 | Filled food product and method of producing such food product - A filled food product, such as Italian dumplings known as ravioli, cappelletti, tortelli, panzerotti and the like, includes an envelope made of pasta, enclosing therein a filling made of edible raw materials. The envelope has at least one sheet of fresh pasta and the filling includes at least one first dose of a first component and at least one second dose of a second component other than the first component. The doses are distinct and both enclosed within the envelope. The envelope is made up of a lower layer and an upper layer, the layers being in mutually facing relationship and joined together along a substantially continuous peripheral edge having a predetermined shape. The envelope is closed along the peripheral edge in substantially liquid-tight fashion. | 11-05-2015 |
20150351416 | ROTARY DIE ASSEMBLIES, METHODS FOR USING SAME, AND FOOD PRODUCTS MADE BY SAME - A food product can be formed by injecting a first edible material into an assembly and discharging, from the assembly, the first edible material as straight strands substantially parallel to each other and as helical strands that overlap the straight strands. The straight and helical strands of the first edible material form a lattice structure of the food product. A rotary extrusion die system and a method that provide the food product are also disclosed, as well as other food products and a rotary extrusion die system and a method that provide the other food products. | 12-10-2015 |
20160029665 | APPARATUSES AND METHODS FOR ENCLOSING A FILLING IN A FOOD PRODUCT - A filling device comprises a modified vacuum-tilling head that introduces a viscous filling, such as a gravy, into a loaf matrix in a retortable can so that the tilling remains enclosed by the set loaf matrix after retorting. The tilling can remain as a viscous gravy or can set as a gel, depending on the formulation of the filling. Preferably the viscous filling is distributed horizontally into the loaf matrix, for example through horizontally-facing apertures, during a pause in the descent of the can away from the filling device. The flow of the filling can be controlled by synchronized pneumatic valves. | 02-04-2016 |
20160050963 | ARTIFICIAL CASING FOR FOOD PRODUCTS - This invention relates to an alginate composition for coating food products, in particular cooked meat products such as sausages and a method for producing the alginate composition. Furthermore, the invention relates to a method for producing coated food products with the use of the alginate composition of the invention. | 02-25-2016 |
20160066587 | Healthy Sandwich Product and Method for Preparation - New sandwich product, particularly a fast food sandwich product that contains appreciable amounts of salad ingredients, and to a salad insert suitable for use in such sandwich product to improve the diet of the consumer. The sandwich product can include a layer of a meat or protein portion with the layer of a wrapped salad portion that are placed on or enclosed between a bread portion. The wrapped salad portion uses an edible wrapper to enclose the salad ingredients. The edible wrapper can be an edible processed wrapper such as rice paper or soy paper, or an edible natural wrapper such as a lettuce leaf or cabbage leaf, or a combination thereof. An edible humectant can be used in the source of water used for moistening a dried sheet of a rice paper for improving the resistance to drying of a moistened rice paper. Salad dressing can be injected through the outer layer of the wrapped salad portion using a needle. | 03-10-2016 |
20160073652 | Blended Cheese and Meat Product - A pasteurized and blended cheese product containing fatty meat is described. The product includes a portion of natural cheese or a mixture of natural cheeses and an amount of meat provided as inclusions dispersed in the portion of the natural cheese or mixture of natural cheeses. The blended meat and cheese product includes low levels of emulsifying salts to stabilize the meat fat and moisture form the meat, but yet retain the organoleptic characteristics of natural cheese. | 03-17-2016 |
20160088861 | EDIBLE PET CHEW WITH GLUTEN FREE OUTER LAYER - A pet chew includes an outer layer; and an inner layer, the outer and inner layers being laminated and rolled into a cylindrical shape having knots at both ends, the outer layer including potato. | 03-31-2016 |
20160135487 | STABILISED FOOD PRODUCTS - A stabiliser composition comprising, calculated by weight of dry matter: | 05-19-2016 |
20160143335 | FOOD PRODUCT AND METHOD FOR OBTAINING A FOOD PRODUCT OF THE FRANKFURTER SAUSAGE TYPE - Method for obtaining a food product of the Frankfurter sausage type which comprises an elongated principal body ( | 05-26-2016 |
20160143338 | INSTANT HOT WATER DRINKS - A product having an internal substance protected by a rugged exterior shell is disclosed. The internal substance is reactive with the exterior shell but is separated therefrom by a coating on an interior surface of the external shell so that the product can be stored for a long period of time without the internal substance reacting with the exterior shell. The coating is meltable so that, when desired, the product may be heated (e.g. immersed in hot water or exposed to heat) in order to melt the coating so that the internal substance can react with the external shell so that the internal substance can excrete out of the exterior shell. | 05-26-2016 |
20160165930 | STABILIZED FOOD PRODUCTS | 06-16-2016 |
20160249667 | Multipurpose Moisture-Preserving Raw Lobster Products Formed From Intact Tail Slices and Methods For Manufacturing Same | 09-01-2016 |
20180020686 | COMPOSITION AND METHODS FOR IMPROVING ORGANOLEPTIC PROPERTIES OF FOOD PRODUCTS | 01-25-2018 |