Class / Patent application number | Description | Number of patent applications / Date published |
426242000 | Product dry in final form | 35 |
20090246331 | Rapid Development Of Heat Resistance In Chocolate And Chocolate-Like Confectionery Products - The invention relates to a process for manufacturing heat-resistant chocolate or chocolate-like confectionery products wherein (I) chocolate mass or chocolate-like confectionery mass which has been mixed with a water-in-oil emulsion or (ii) chocolate mass or chocolate-like confectionery mass having an increased water content is moulded and then subjected to a microwave treatment prior to, during, and/or after cooling. The heat resistance is developed essentially instantaneously and the obtained product can be subjected to temperatures of up to about 40 or even 50° C. without losing its form. The invention also relates to the products obtainable by that process. | 10-01-2009 |
20090280224 | PROCESS FOR PRODUCING BAKED POTATO SLICES WITH EXPANDED TEXTURE - A method is disclosed for producing a baked snack chip made from a raw potato slice. The snack chip has a light, crispy, expanded texture similar to the texture of a fried potato chip. It is formed by compressing and heating a partially dried potato slice and then expanding the potato slice. Alternatively, the expanded potato slice is compressed again. | 11-12-2009 |
20090304879 | METHOD FOR USING BAMBOO LEAF EXTRACT AS ACRYLAMIDE INHIBITOR FOR HEAT PROCESSING FOOD - A method for using a bamboo leaf extract as an acrylamide inhibitor for heat processing food, comprises adding to the bamboo leaf extract at least one selected from a group consisting of ginkgo extract, tea extract, rosemary extract, apple polyphenol extract, haw extract, onion extract, licorice extract, root of kudzuvine extract, grape seed extract and leech extract; and preparing a composition, in which the bamboo leaf extract takes up 34-95% of the total weight of the composition. The bamboo leaf extract used as the acrylamide inhibitor in food systems has an inhibiting rate to acrylamide formation of up to 15-98%. | 12-10-2009 |
20090317524 | PRODUCTION OF EDIBLE WAFERS BY EXTRUSION - A method for producing wafers by extrusion comprising the steps of a. Preparing an ingredient mix b. Feeding the mix in an extruder and cooking the mix c. Extruding the cooked mix such that an extruded and expanded non-planar structure is formed d. Unfolding the structure to give a large extruded sheet e. Subjecting the extruded sheet to stretching/pulling f. Adjusting the sheet in order to obtain a desired thickness g. Drying the sheet h. Separating the sheet into wafers of desired dimensions The invention also relates to the wafers thus produced and to a wafer production line. | 12-24-2009 |
20100086656 | NONI JUICE COMPOSITION AND PROCESS THEREFOR - An improved process for providing a therapeutic juice composition is provided employing infrared heating. The infrared heating is generated by catalyzing natural gas or propane with an enhanced platinum catalyst. | 04-08-2010 |
20100239725 | Method, Apparatus And Mold For Producing A Confectionery Product - A method for producing a confectionery product from at least two pieces with at least one interface between the two pieces and including meltable material at least in parts of the interface, comprising the step of heating the interface during or after the two pieces have been brought into contact with each other. An apparatus for producing a confectionery product from two or more pieces comprising at least one heater in or downstream of a station where at least two pieces of the confectionery product are brought into contact with each other. A mold for the production of a confectionery product having at least two pieces has at least one component or portion heatable by induction heating. A heatable component, preferably a ferromagnetic component provided in the vicinity of a confectionery product, is used for partially heating the confectionery product, preferably by induction heating. | 09-23-2010 |
20110033590 | Apparatus and Method for Reprocessing Tea Leaves - An apparatus for reprocessing tealeaves comprising a Mixer; a motor or hopper to run the mixer; a funnel attached to the mixer for adding the tealeaves in the mixer; a fan blender; a conveyor belt; a motor to run the conveyor belt; an infrared system and chamber; a microwave chamber; a swing type shielded doors on both ends of the microwave chamber; a vacuum packaging machine; a glass casing for housing the conveyor belt, infrared red chamber, microwave chamber and vacuum packaging; Controller power unit; supporting and storage frame; wherein the conveyor belt, is affixed laterally on the supporting frame with one side of the supporting frame supporting a wall on which the funnel, mixer, blender and motor/hopper are mounted; and the other side of the supporting frame is attached to the vacuum packaging machine; and whereas the infrared chamber and microwave chamber are mounted on top of the conveyor belt; and whereas the conveyor belt, infrared chamber and microwave chamber and the vacuum packaging machine are all encased in a glass casing; and wherein the tealeaves of the desired quantity are passed from the motor/hopper, which then pass through the fan blender and fall onto the conveyer belt; and the said tealeaves first pass through the infrared chamber and then pass through the microwave chamber and thereafter automatically vacuum packaged in the vacuum packaging machine without any intervention from outside the apparatus or human or manual intervention at the end of the conveyor belt, whereas the above stated arrangement is encased in a glass chamber and rests on a supporting frame which houses the controller power and also serves as storage space for the reprocessed packaged tealeaves. | 02-10-2011 |
20110045150 | DEHYDRATED AVOCADO IN PIECES - A dehydrated avocado in pieces that is a semi-porous, rigid and fragile solid preserving the organoleptic properties of the fresh fruit and having a dry base weight chemical composition of 17.6 grams to 30.4 grams of carbohydrates, 6.8 grams to 8.4 grams of proteins, 61.2 grams to 69.2 grams of oil, 0.5 grams to 1.5 grams of water and 5.6 grams to 8.4 grams of fibre is produced selecting the avocado at a ripeness level higher than the climacteric maximum; pre-cooling; scalding; cutting the tip, wherein the tip is the section of the fruit immediately behind the petiole; removing the skin; slicing with the pit included; applying vacuum and microwave dehydration; and removing the pit sections from the slices. | 02-24-2011 |
20110064854 | Process for Making a Healthy Snack Food - The present invention is directed towards a method for making a healthy snack food having an appearance and taste similar to conventional fried snack products without the use of an oil-frying process. The method of the present invention includes the steps of providing food slices from a starch-based food or dough. The food slices can be blanched and a controlled amount of oil can be added to enhance final organoleptical properties. The food slices are then rapidly dehydrated to a much lower moisture content in a primary drying step that simulates conventional frying dehydration rates. A food snack, such as a corn or potato-based snack, produced by this method is a low-fat, ready-to-eat snack having the conventional texture and taste associated with fried snack products. | 03-17-2011 |
20110091616 | METHODS FOR OBTAINING PRESERVATIVE-FREE STABLE AVOCADO PULP POWDERS AND PRODUCTS COMPACTED FROM SAME - Example embodiments relate to methods for obtaining stable avocado pulp powders having a long life shelf life at ambient temperature, without requiring the use of natural or synthetic preservatives. The example methods thereby enable the natural components of the pulp and the organoleptic properties of the fruit to be preserved. The powders can be used to obtain compacted products, such as tablets for food or cosmetic use. The example embodiments further provide dehydration methods for obtaining avocado pulp powders, in which the avocado pulp is dehydrated using microwaves and hot air flows simultaneously. Thus, powders with low water activities may be produced without adding preservatives, while eliminating unwanted enzyme activities specific to the fruit. | 04-21-2011 |
20110151076 | Processing and cooking of food with a low glycemic impact for the nutrition of diabetics, obese and for weight reducing diets - In order to reduce the glycemic load in the daily nutrition of diabetics, obese and for weight-reducing diets, this invention claims cooking or baking processes and other procedures for food—rich in carbohydrates—in which, the structure of the raw complex carbohydrates (amylose, amylopectin, etc.) is mostly preserved and/or short saccharides are encapsulated. This objective is attained by reducing the magnitude of the complex carbohydrate fractioning by the undesired effect of adiabatic heating during grain grinding, or during conventional cooking and also through the encapsulation of already processed monosaccharide's, disaccharides or broken carbohydrate chains in capsules within denaturalized protein matrixes, in order to make their digestion deeper and longer. These processes and procedures allow the ingestion of less restricted portions of food, very similar to the conventional ones (bread, rice, potato, pastas) while due to their prolonged digestion, it naturally limits the immediate production of glucose. This type of food is defined as: “Deep Diet” or “Deep Nutrition” (Dieta Profunda in Spanish). These processes and procedures allow preparing food recipes and flavors very similar to those of a conventional nature (bread, rice, potatoes, pasta) while because of their prolonged digestion are able to reduce the immediate production of glucose (Glycemic Index), thus generating healthier conditions for diabetics and obese, appetite satisfaction and reduction of food anxiety. | 06-23-2011 |
20110250325 | MICROWAVABLE COOKING IMPLEMENTS AND METHODS FOR CRISPING FOOD ITEMS USING THE SAME - A cooking implement comprising a resilient cooking surface made of silicone and maintained at tension, the cooking surface comprising a plurality of holes and a support device having a curved periphery disposed about the periphery of the cooking surface to stretch and maintain the cooking surface at tension. The support device is configured to support the cooking surface at a distance above a ground surface. | 10-13-2011 |
20110256277 | PROCESS FOR MAKING A HEALTHY SNACK FOOD - The present invention is directed towards a method for making a healthy snack food having an appearance and taste similar to conventional fried snack products without the use of an oil-flying process. The method of the present invention includes the steps of providing food slices from a starch-based food or dough. The food slices can be blanched and a controlled amount of oil can be added to enhance final organoleptical properties. The food slices are then rapidly dehydrated to a much lower moisture content in a primary drying step that simulates conventional frying dehydration rates. A food snack, such as a corn or potato-based snack, produced by this method is a low-fat, ready-to-eat snack having the conventional texture and taste associated with fried snack products. | 10-20-2011 |
20120003365 | Molded Expanded Pellet Product and Method of Making - A method for making a snack product having a target shape from expandable pellets is disclosed. The snack product is formed into a target shape by expanding the pellets inside a mold. As the pellets expand inside the mold, the mold walls restrain the pellets expansion in the direction normal to the mold wall surface. The pellets also adhere to one another as they expand. An edible binder material can be included to facilitate such adherence. | 01-05-2012 |
20120034350 | Microwave Oven for Roasting Low Moisture Foods - A roasting oven includes an enclosure coupled to a source of microwave RF energy, an operable door for sealing the enclosure for RF, the operable door having a viewing aperture which prevents the escape of RF from inside the chamber. A rotating support has an axis which is perpendicular to the viewing aperture such that the progress of roasting may be viewed through the viewing aperture and into a food container placed in the rotating support. The applied power of the microwave RF source and the rotational velocity of the rotating support are selected to provide uniform or wide spectrum roasting of the food item. A roasting profile may include a roasting interval during which the microwave RF source and rotating support are both energized, and subsequently a cool-down interval where the microwave RF source is disabled and the rotating support continues to rotate. | 02-09-2012 |
20120141643 | FLAVOUR ACTIVE COMPOSITION - The invention concerns a flavour active composition obtainable by a multi-step reaction comprising a first reaction between an amino compound and a carbonyl compound to obtain a first intermediate reaction mixture, a second reaction with a second amino compound alone or in combination with a carbonyl compound to obtain a second intermediate reaction mixture, further separate reactions with another amino compound alone or in combination with a carbonyl compound to obtain further intermediate reaction mixture, further separate reactions with compounds from other chemical classes such as alcohols, phenolic compounds, epoxydes or organic acids and combinations thereof leading to suitable intermediates, a last reaction comprising a mixture of all the preceding intermediate mixtures alone or in combination with amino and/or carbonyl compounds to obtain the final flavour composition. | 06-07-2012 |
20120251683 | ASSEMBLY FOR PRESENTING AND PREPARING A PUFFED COMPOSITION - The invention concerns an assembly for preparing and presenting an edible composition designed to be puffed including a first portion defining a chamber for enabling the puffed composition to be presented, and a second portion defining a storage chamber designed to include at least one non-puffed composition, the second portion being arranged in the first portion. The invention also concerns a method for preparing a composition to be puffed using the assembly. | 10-04-2012 |
20130142924 | CONFECTIONARY CORE COATING METHOD - A method and machine for coating confectionary product cores, whereby a mass of cores for coating is loaded into a chamber of a rotary drum and coated to form a shell on each core; forming the shell including at least one step of spraying the cores with sweet syrup, followed by at least one step of drying the syrup sprayed onto the cores; the drying step being performed by reducing the pressure in the chamber to less than −0.2 bar, and heating the sprayed cores to a maximum of 35° C. using electromagnetic radiation, preferably microwaves. | 06-06-2013 |
20130209630 | AGGLOMERATION OF STARCH - The invention is directed to a method for agglomerating starch, to starch obtainable by said method, to a food product comprising said starch, and to the use of said starch. The method of the invention comprises the mixing of starch with an aqueous solution comprising a salt and drying the mixture. | 08-15-2013 |
20130273219 | Micropellets of Fine Particle Nutrients and Methods of Incorporating Same into Snack Food Products - Nutritious granular materials of fine particle sizes agglomerated within versatile micropellets are useful for inserting significant amounts of nutritious properties into snack foods. Expandable micropellet-containing formulations provide for introduction of fine particle ingredients such as proteins, minerals and other components or desirable nutrients into food processing lines not typically amenable to the fine particle sizes. Micropellet-containing formulations may consist entirely of micropellets, or may contain an expandable starch such as, for example, corn meal, sheeted doughs, and expanded collet products onto which the micropellets may be basted. | 10-17-2013 |
20130280389 | Process For Green Tea Manufacture With Microwave Roasting - A process of preparing a sencha green tea, comprising the treatment of fresh tea leaves by steaming, cooling, rolling and drying to give an aracha, followed by roasting to give a sencha, characterised in that (a) prior to roasting, (i) the aracha is finely ground; (ii) water is added to the aracha to the extent of at least 10% by weight; (iii) the aracha is stored for at least 2 days at a maximum temperature of room temperature; and (b) the aracha is then roasted using only microwaves under vacuum conditions, until the beginning of burning of the leaves is observed. The resulting sencha has an especially desirable roasted-green flavour. | 10-24-2013 |
20130287909 | METHOD FOR PRESERVING PLANT MATERIAL - Disclosed herein is a method for preserving a plant material. The method comprises applying a composition comprising a microwave attractant to the plant material; and then drying the plant material while exposing the plant material to microwave energy, wherein the microwave energy heats the plant material to a temperature effective to inactivate the majority of any browning enzymes in the plant material, and wherein the microwave attractant results in the heating of the plant material occurring at a rate whereby browning of the plant material by the browning enzymes during heating is substantially prevented. Also disclosed are uses of the preserved plant material. | 10-31-2013 |
20140134306 | PET FOOD, AND PET FOOD MANUFACTURING METHOD - A highly palatable pet food that is formulated using a blend of ingredients having good nutritional balance with the health of the pet in mind, and a manufacturing method for the pet food. The present invention provides a pet food manufacturing method that includes a step of granulating a mixture of ingredients to obtain food granules, and a step of baking the food granules, wherein the baking temperature is preferably a temperature that generates pyrazines in the food granules. Further, the pyrazine content within the food granules following baking is preferably at least 0.10 ppm higher than the pyrazine content within the food granules prior to baking. Examples of the pyrazines contained within the food granules include 2,5-dimethylpyrazine, 2,6-dimethylpyrazine and/or 2,3,5-trimethylpyrazine. Furthermore, the baking is preferably performed using far infrared radiation. | 05-15-2014 |
20140255568 | METHODS FOR POPPING KERNELS WITH SINGLE-MODE MICROWAVE DEVICE - The present invention relates to a method for popping kernels, comprising generating a standing microwave energy field in a single-mode resonant microwave applicator, wherein the standing microwave energy field comprises an array of one or more high intensity microwave region, providing a heating chamber encompassing the one or more hot zones, delivering kernels to the heating chamber and moving the kernels through the high intensity microwave region within the heating chamber, subjecting kernels to the microwave energy in the one or more high intensity microwave regions, sufficient to cause the kernels to pop and produce popped flakes, and selectively discharging popped flakes from the heating chamber by upward airflow. | 09-11-2014 |
20140255569 | METHODS FOR POPPING KERNELS TO ACHIEVE IMPROVED POPPING YIELD - The present invention relates to a method of popping kernels, comprising moving kernels within a heating chamber with airflow, and subjecting the kernels to focused microwave energy sufficient to cause the kernels to pop, resulting in popped flakes, wherein the method produces popped flakes with an average popping yield greater than 94%. The present invention also relates to a method for popping kernels, comprising generating in a single-mode resonant microwave applicator a standing microwave energy field comprising an array of one or more anti-node high intensity microwave regions, subjecting kernels to the microwave energy in the one or more high intensity microwave regions, sufficient for the kernels to achieve a uniform distribution of microwave energy heat to cause the kernels to pop, wherein the method produces popped flakes with an average popping yield greater than 94%. | 09-11-2014 |
20140302206 | Microwave Vacuum Process For Making An Infusion From Natural Products - The present invention provides novel and improved processes designed for dehydrating natural products and creating a liquid infused with the dehydrated natural products. The process comprises the steps of selecting a natural product out of which to create the infusion. Once selected the natural product is then dehydrated to a moisture content of 10-25%. Following the dehydration step, the natural product is placed in a microwave vacuum device for additional dehydration under negative pressure and elevated temperature between 120-220 degrees Fahrenheit. Following the microwave vacuum step, the natural product is rapidly cooled to between 36-60 degrees Fahrenheit. The cooled natural product is then granulated or ground to improve its suitability for infusion. To make the infusion, the ground or granulated natural product is exposed to a liquid. | 10-09-2014 |
20140308411 | METHOD OF PROCESSING A GRAIN PRODUCT - A method of preparing a shelf-stable processed grain product includes a series of heating and cooling steps performed on a processed grain product having a water activity value of about 0.65 or less. A first heating step takes the grain pieces to a first elevated temperature, which is followed by a first cooling step. The grain pieces are passed to a second heating step to reach a second elevated temperature, followed by a second cooling step. The grain pieces are then passed to a third heating step, after which they are sufficiently soft and pliable for a final forming step such as flaking, bumping, puffing, or the like. This allows grain pieces that are suitable for long term storage, but too brittle for final forming, to be softened for final forming without raising the moisture content to a point that is conducive to mold formation or reduced product quality. | 10-16-2014 |
20140356496 | METHOD AND APPARATUS FOR THE PREPARATION OF A CRISP FOOD PRODUCT - A crisp food product is prepared in a first phase from thin food pieces of raw fruit, vegetable or gelatinizable proteins, by blanching them (if necessary) and drying them. A second phase takes place in a vacuum chamber, where the dried thin food pieces are exposed to heat to expand them, are quickly removed from the heat source and are cooled, before being removed from the vaccuum. | 12-04-2014 |
20150017294 | Crisp Meat Based Food Snacks - Methods and systems of making a meat-based food product, the methods and systems including forming minced meat into a blended form. Methods may include forming minced meat into a blended form. Encasing the blended form, heating the blended form to at least approximately 145° F. to 160° F. Chilling the blended form to at least approximately 40° F. Slicing the chilled blended form into a plurality of slices that have first and second sides spaced apart by a thickness having a range from approximately 0.039 inches to approximately 0.187 inches. Finally, drying the slices in a drying stage by an approximate 1,500 W for approximately 90 seconds to approximately 105 seconds in a dryer to produce dried slices, and moving the dried slices from the dryer stage to a cooling stage, the cooling stage incorporates an ambient air medium passing through the dried slices. | 01-15-2015 |
20150086684 | Method for Preparing and Conditioning Granular Burdock Roots Through Combined Uniform Drying By Using Radio Frequency Pretreatment and Microwave Pulse Spouting - A method for preparing and conditioning granular burdock through combined uniform drying by using radio frequency (RF) pretreatment and microwave pulse spouting is provided. The process of the present disclosure includes performing pretreatment on fresh burdock, protecting color, pre-drying by RF, drying through microwave pulse spouting, and packaging. The color and luster of a product are greatly improved after color protection, the RF pre-drying treatment may be performed for 20 minutes, and hot air drying treatments for removing moisture on the surface may be performed for 60 minutes. The method has a short drying time and high efficiency. The sectional microwave pulse spouting treatment needs 60 minutes totally, while the complete hot air drying treatment needs 400 minutes. Therefore the drying time of the method is greatly shortened, and the drying is uniform, and a sample after microwave pulse spouting drying has strong fragrance. | 03-26-2015 |
20150132451 | 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. | 05-14-2015 |
20150296846 | Dry-Steamed Fine Dried Noodles and Production Device Thereof - The present invention discloses dry-steamed fine dried noodles. The dry-steamed fine dried noodles with a moisture content of less than or equal to 14.5% are prepared via the processes of dry-steaming, cooling and tempering by using fine dried noodles with a moisture content of 10%-16% as raw material. Compared with the control noodles, the maximum load of the dry-steamed fine dried noodles is improved by 10%-200%, and the cooking loss rate is reduced by 0.5%-1.5%. The dry-steamed fine dried noodles have good taste, boiling fastness, long shelf life, and good edible quality and cooking performance. By performing high temperature dry-steaming treatment on the prepared fine dried noodles, the present invention improves the quality of the fine dried noodles and particularly improves the hardness and toughness of the fine dried noodles while achieving sterilization and anti-insect effects, thus improving the quality guarantee period of the product, and avoiding the occurrence of quality problems such as noodle rupture and poor taste during direct high temperature drying. | 10-22-2015 |
20150342228 | INFRARED PROCESSING TECHNOLOGY FOR THE PRODUCTION OF DRIED CRUNCHY VEGETABLE/FRUIT INGREDIENTS AND SNACKS - A method for producing food includes pre-treating an edible item with one or more solutions to preserve or enhance texture, color, or flavor of the item, wherein the item is a fruit or a vegetable; either (a) blanching with far-infrared, pulsed electric field, or microwave treatment and then applying a coating matrix; or (b) applying a coating matrix and then blanching with far-infrared, pulsed electric field, or microwave treatment; bringing a final water content to less than 6% with a finishing dehydration operation; and forming a final product as a shelf-stable, low-fat crunchy vegetable-based or fruit-based ingredient or snack. | 12-03-2015 |
20150366249 | Fruit-Containing Snack Foods and Manufacture Thereof - A method of manufacturing a fruit-containing snack food comprises providing a fruit material comprising whole fruit solids; providing a binder material, the binder material being selected from the group comprising cereal material, starch material, nuts seeds, egg, soy, pulses and dairy material; mixing together the fruit material and the binder material to form a mixture having a weight ratio of whole fruit solids: binder material solids of from 0.6:1 to less than 4:1, the whole fruit solids and binder material solids each being on a dry basis, and a moisture content of from 49 to 75 wt % based on the weight of the mixture; forming the mixture such that it has a thickness of between 1 and 4 millimetres; and cooking the mixture in a vacuum-controlled atmosphere having a pressure of less than 1 bar absolute. | 12-24-2015 |
20160157501 | METHOD FOR ACCELERATING FREEZE DRYING PRODUCE USING MICROWAVE ENERGY - A method for using microwave energy to accelerate freeze-drying produce having a skin that involves freezing the produce, rupturing the skin of the produce, reducing the pressure of the ruptured and frozen produce to a pressure that permits sublimation, applying a first microwave power to the produce to achieve an initial microwave power density of at least 30 W/kg, and applying a second microwave power to the produce when the produce temperature exceeds a threshold value, wherein the second microwave power is less than the first microwave power. | 06-09-2016 |