| Class / Patent application number | Description | Number of patent applications / Date published |
|---|
| 426303000 | Plural distinct steps of coating | 19 |
| 20080199575 | Treatment of Fish Flesh - A method is described for treating fish flesh with basic and possibly acidic solutions in the form of baths, spraying or injection in order to improve technical and sensory properties in the fish flesh, fish flesh treated by the method and a plant for treating the fish flesh. | 08-21-2008 |
| 20100055264 | FLAVORED AND EDIBLE COLORED WAXES AND METHODS FOR PRECISION DEPOSITION ON EDIBLE SUBSTRATES - A method of imparting flavor to an edible substrate by precision depositing a first food grade flavored wax onto a surface of an edible substrate. A method of providing a flavored image on an edible substrate by ink jet printing a food grade colored fluid on an edible substrate to create an image and applying a food grade flavored wax onto the edible substrate. A method of imparting flavor to an edible substrate by applying a food grade flavored wax onto the edible substrate and applying a food grade flavored fluid onto the edible substrate. | 03-04-2010 |
| 20100151095 | PROCESS FOR SPRAYING A LAYER CONTAINING FAT AND SUGAR ON A SURFACE OF AN EDIBLE PRODUCT - The invention relates to a process for applying a layer of a composition comprising at least fat and sugar on a surface of an edible product, characterized in that it comprises submitting the product to at least two spraying stages, each involving generating by at least one nozzle a conical jet having an angle α and a vertical axis, said nozzle being disposed above the product at a height H between 200 mm and 800 mm and preferably between 300 mm and 650 mm so that, upon impinging on the product, the jet has become a vertically oriented drizzle with a substantially cylindrical cross-section. | 06-17-2010 |
| 20110014333 | OIL-BASED COATING FOR BAKED FOOD PRODUCTS - The invention provides a coating composition comprising an oil, a flavor, a color, an emulsifier, and an antioxidant. The coating composition can be used to prepare a food product that simulates a food product that has been deep fried. | 01-20-2011 |
| 20110033592 | METHOD FOR PREPARING STICK SHAPED INSTANT FLAVORED GLUTINOUS RICE BY USING RETORT PROCESS - Provided is a method for preparing a stick-shaped instant flavored glutinous rice. The method takes advantage of a retort process where sterilization and cooking processes are performed at the same time. Also, a stick-shaped instant flavored glutinous rice according to the method is disclosed. | 02-10-2011 |
| 20110274799 | Mold Inhibiting Emulsion - A mold inhibiting emulsion including: an aqueous phase that includes water; a non-aqueous phase that may optionally include an oil; at least one emulsifier; and at least one mold inhibitor. Also provided is a method of inhibiting mold growth on edible baked products (e.g., bread) that involves applying the mold inhibiting emulsion of the present invention to the exterior surfaces of unbaked dough from which the edible baked product is prepared. The mold inhibiting emulsion may be applied to contact surfaces of a vessel in which dough is baked, and then to upper portions of the dough after it has been placed into the treated vessel. An apparatus for treating the exterior surfaces of unbaked dough with spray applied liquids, is further provided. The apparatus includes first and second spray stations each including a primary spray assembly and a secondary spray assembly activated if the primary spray assembly fails. | 11-10-2011 |
| 20120321767 | APPARATUS FOR BAKING FOOD PRODUCTS - The present disclosure relates generally to an apparatus for baking a food product. The apparatus comprise a first piece and a second piece, the first piece and the second piece comprise at least one mold which receives and shapes the food product. The apparatus further comprises an alignment mechanism which aligns and fastens the first piece and the second piece together. | 12-20-2012 |
| 20130302487 | SNACK/CONVENIENCE FOODS AND THE LIKE HAVING EXTERNAL AND/OR INTERNAL COATING COMPOSITIONS - The disclosure describes new forms of chip-type and other fried or baked snack-type and/or convenience food items, including sweet goods such as cookies, doughnuts, etc., which are externally coated with or which directly incorporate into their dough matrix certain starch-based compositions. Methods of using the compositions to make the food products, and the finished food products themselves are described. As external coatings the compositions significantly increase the crispness and tensile strength of the food item after it is cooked with the coating in place, and so change the organoleptic qualities as to provide a new form of the underlying food product. On sweet goods, the coating also provides a surface barrier that stabilizes sugar icing on the outside of the product, preventing it from becoming tacky, moist, or wet, while simultaneously reducing moisture loss from the dough, adding crispness at the surface and greatly retarding staling. | 11-14-2013 |
| 20140106039 | METHOD FOR PRODUCING CONFECTIONERY - The present invention relates to a method for producing confectionery comprising the following method steps: producing a long-life bakery product, the long-life bakery product being provided with at least one surface for applying a mass comprising chocolate or fat-based glaze, producing the mass comprising chocolate or fat-based glaze, applying a binder in a liquid phase or in a gaseous phase to the surface, and applying the mass comprising chocolate or fat-based glaze to the surface wetted with the binder. | 04-17-2014 |
| 20140113042 | METHOD AND APPARATUS FOR MANUFACTURING EDIBLE FILM PRODUCT - A method and apparatus for manufacturing an edible film are disclosed. The method includes a plurality of applying operations of applying solution for forming the edible film onto lower wrapping paper in a thin film shape. The solution-applying operations include a first solution-applying and a second solution-applying operation. Therefore, in the case of an edible medicine film product, particularly, when a tiny dosage of medicine must be loaded onto an edible medicine film, a loss of medicine can be reduced as much as possible. A variety of kinds of films can be manufactured through a multi-solution-applying operation, when different kinds of medicines, for example, those which are respectively absorbed in the mouth mucous membrane, the stomach and the intestine, are required. | 04-24-2014 |
| 20150289555 | SWEETENED FOOD PRODUCT AND METHOD OF PREPARATION - Described are coated food products having a sugar (sucrose) coating, the coating exhibiting desirable levels of sucrose crystallinity and a desired sucrose ratio (total sucrose per total soluble solids), as well as methods or preparing such coated food products and coating. | 10-15-2015 |
| 20160015043 | Process And System For Depositing Filling On A Biscuit - A method for the production of a food item having a filling includes conveying a food item to a first filling station. The filling station has a first rotating stencil with a first plurality of filling discharge ports. At least one first filling segment is formed by discharging filling, through the discharge ports, onto the food item. The food item is conveyed to a second filling station. The second filling station has a second rotating stencil with a second plurality of filling discharge ports. At least one additional filling segment is formed by discharging filling, through the second plurality discharge ports, onto the food item wherein the at least one additional filling segment is disposed on the food item adjacent to the at least one first filling segment. | 01-21-2016 |
| 426304000 | By same composition | 7 |
| 20080248174 | Process for Obtaining a Soft White Milk-Based Coating and Coating So Obtained - The invention relates to a process for soft white milk-based coating of hard, soft, chewy or chocolate centres for the production of confectionery products characterised in that the coating mixture is a mixture comprising milk or milk derivative, a syrup of one or more carbohydrates selected from the group consisting of glucose, fructose-glucose and sorbitol and in that the said mixture is held at between 50 and 64° C. for a time of less than approximately 40 minutes. The invention also relates to a coating for hard, soft and chewy sweets containing at least 200 of milk or milk derivative. | 10-09-2008 |
| 20120015085 | METHOD AND MACHINE FOR CONTINUOUS COATING OF CORES OF PRODUCTS, IN PARTICULAR, CONFECTIONARY PRODUCTS - A method and a machine for continuous coating of cores of products, in particular confectionery products, in which a hollow drum rotating about an axis of its own carries, stably connected inside it, a body wound axially in a helix or a spiral, with which it delimits a plurality of treatment chambers, each adapted to house a mass of cores to be treated; in at least part of the chambers, the mass of cores is sprayed with a coating material during rotation of the drum in a first direction of rotation about its axis, and impinged upon by a flow of process air during rotation of the drum in a second direction of rotation opposite to the first direction of rotation, before feeding the coated cores into an adjacent chamber causing the drum to perform a complete rotation in one of the two directions of rotation. | 01-19-2012 |
| 20130101711 | Coated Pet Chew and Method of Making - Disclosed is a coated pet chew and a method of making. The coated pet chew comprises a substrate coated with unrefined collagen. | 04-25-2013 |
| 20150044339 | System and Method for Bottom Coating Food Products - A product conveying and coating system includes at least first and second, sequentially arranged conveyor belts, with at least the second conveyor belt being a solid belt. Interposed in a gap between the first and second belts is a dispenser head of a coating manifold. The dispenser head spans a gap between upper surface portions of the first and second conveyor belts, with an elongated side wall outlet portion of the dispenser head being exposed, in a downstream direction of the conveyor unit, to the upper surface of the second conveyor belt. The system provides for dispensing of coating material directly onto the second, solid conveyor belt and enrobing at least bottom and partial side portions of food products upon the solid belt. Provisions are made for scraping from the solid belt, removing from the food products and recycling excess coating material. | 02-12-2015 |
| 20150320261 | Basting Cooking Utensil and Method - A basting cooking utensil that temporarily attaches over the top edge of a pan used to cook an egg. The utensil includes a compound curved handle with a basin attached or formed at its distal end configured to hold a small quantity of a hot oil or butter. Mounted or formed at the handle's mid section is pan edge resting structure that engages the pan's top and temporarily holds the handle upright against the pan's side wall. The basin is aligned on the distal end of the handle and rotated along its longitudinally axis so the first lateral edge is tilted downward and rests against the bottom surface of the pan when the handle is aligned vertically and tilted slightly laterally over the side of the pan. When the handle is held vertically, the first lateral edge is lowered or tilted downward while the opposite second lateral edge is elevated and tilted upward and easily scoop hot oil or butter from the pan. | 11-12-2015 |
| 20160143325 | SYSTEM AND METHOD FOR BOTTOM COATING FOOD PRODUCTS - A product conveying and coating system includes at least first and second, sequentially arranged conveyor belts, with at least the second conveyor belt being a solid belt. Interposed in a gap between the first and second belts is a dispenser head of a coating manifold. The dispenser head spans the gap between upper surface portions of the first and second conveyor belts, with an elongated side wall outlet portion of the dispenser head being exposed, in a downstream direction of the overall conveyor unit, to the upper surface of the second conveyor belt. The system provides for dispensing of coating material directly onto the second, solid conveyor belt and enrobing at least bottom and partial side portions of food products upon the solid belt. Provisions are made for scraping from the solid belt, removing from the coated food products and recycling excess coating material. | 05-26-2016 |
| 20190142015 | Cake Molding Process and Apparatus | 05-16-2019 |
