Class / Patent application number | Description | Number of patent applications / Date published |
426638000 | Spice, herb, or condiment thereof | 14 |
20080199592 | FLUIDIZED-BED GRANULATES THAT HAVE A HIGH PROPORTION OF FRUIT - The present invention concerns flavoring granulates that can be manufactured by means of a fluidized-bed process, wherein the flavoring granulates have a substantially spherical geometry with solid spherical bodies comprising or consisting of the following components, in each case relating to the flavoring granulate obtained:
| 08-21-2008 |
20080206438 | Tomato Products and Process for Their Preparation - A process for treating tomato concentrates obtainable by concentration by evaporation, having a dry residue in percentage by weight higher than 15%, generally at least of about 18%, comprising the following steps: I) mixing of the tomato concentrate (component a)) with water (component b)); II) liquid separation by a separation solid-liquid apparatus, wherein the mass to be filtered is maintained under a slow stirring; III) addition of water and/or serum to the solid mass obtained in II). | 08-28-2008 |
20080311275 | ALCOHOL-CONTAINING WASABI, WASABI EXTRACT SOLUTION AND WASABI EXTRACT - The present invention provides an alcohol-containing wasabi, a wasabi extract solution and a wasabi extract capable of stably maintaining flavor and pungent taste of freshly harvested wasabi for a long period of time. | 12-18-2008 |
20080317935 | SHREDDED MEAT PROCESSING METHOD - The present invention generally relates to a method for processing a wide variety of raw meats to yield a cooked, spiced meat product. More particularly, the present invention related to an efficient, large-scale method for preparing a spiced meat product having an improved texture and/or taste, at least in part due to the moisture content thereof, which utilizes steam-based cooking to advantageously reduce cooking time and/or energy consumption. The present invention is further directed to the cooked, spiced meat product resulting from such a method. The present invention is further directed to the cooked, spiced meat product resulting from such a method, and in particular such a product that has a shredded appearance or texture. | 12-25-2008 |
20080317936 | Health-enhancing ethnic salad dressing - A health-enhancing ethnic salad dressing. The dressing includes in no particular order water, vegetable/olive oil, distilled vinegar, corn syrup, chili powder, crushed red pepper, salt, dried garlic, dried onion, dried red pepper, lemon juice concentrate, and spices. | 12-25-2008 |
20100304000 | Salicornia SPP.-Derived Salt and Its Production Process - Disclosed herein is a salt substitute obtained from a | 12-02-2010 |
20110183063 | DOUGHY HOMOGENEOUS MIXTURE FOR SEASONING FOODS - The present invention lies in the food field. In particular the present invention relates to a novel food-seasoning product constituted by specific compounds of 100% natural origin, organic or non-organic, in defined proportions conferring thereon a homogeneous doughy consistency, rendering it a highly desirable product for the consumer. Currently, health and care of one's body are indispensable for the modern person and the availability of a product for seasoning food and containing solely components of 100% natural origin, organic or non-organic, renders it an attractive product for the consumer. In addition the novel product of the present invention exhibits improved stability and extended average life, does not require refrigeration prior to being opened and exhibits excellent organoleptic properties in comparison with commercially-available seasoning products. Additionally the present invention provides a novel process for obtainment of the seasoning product defined by a disposition of stages and specific reaction conditions such that the product possesses full advantages over conventional products of this type. | 07-28-2011 |
20110262618 | PUREED HERBS, VEGETABLES AND/OR SPICES COMPOSITION AND PROCESS FOR PREPARING IT - The present invention has as an objective to provide a pureed herbs, vegetables, and/or spices composition which is of excellent sensoric quality, and which is microbiologically safe and stable upon storage. The invention provides a water-continuous herbs, vegetables, and/or spices composition, comprising from 1% to 60% by weight of one or more herbs and/or spices, from 1 to 10% by weight of insoluble fibres, from 1 to 40% by weight of a vegetable oil and having a pH of 2.0 to 4.0. Also provided is a process for preparing said composition. | 10-27-2011 |
20130045326 | Jalapeno Flavored Food Enhancer - The method of preparation for a jalapeno flavored food enhancer comprising the steps of placing a plurality of ingredients into a container; adding an edible oil to the container; setting the container with the plurality of ingredients and edible oil aside for a predetermined amount of time; mixing contents of the container; pouring the contents of the container into a jar; topping the jar with edible oil; and vacuum sealing the jar once the jar is filled. The plurality of ingredients may include jalapenos, chipotle peppers, sun dried tomatoes, oregano, salt, sumac spice, garlic, and red peppers combined to create a spicy and delicious food condiment. | 02-21-2013 |
20130089654 | Ready To Use Garlic Paste - A method of making a garlic paste comprising the steps of grinding at least one cleaned and dried clove of garlic to provide a pulp of garlic and garlic juice; mixing the garlic juice with the pulp to form a paste; adding to the garlic paste between ten and thirty grams of salt for each one hundred grams of garlic paste; adding between one gram and fifteen grams of editable oil to each one hundred grams of garlic paste until a desired consistency is obtained; and placing the mixture of garlic paste, salt and editable oil into a closable container and inserting the closed container into a freezer. | 04-11-2013 |
20130202776 | DOUGHY HOMOGENEOUS MIXTURE FOR SEASONING FOODS - The present invention lies in the food field. In particular the present invention relates to a novel food-seasoning product constituted by specific compounds of 100% natural origin, organic or non-organic, in defined proportions conferring thereon a homogeneous doughy consistency, rendering it a highly desirable product for the consumer. Currently, health and care of one's body are indispensable for the modern person and the availability of a product for seasoning food and containing solely components of 100% natural origin, organic or non-organic, renders it an attractive product for the consumer. In addition the novel product of the present invention exhibits improved stability and extended average life, does not require refrigeration prior to being opened and exhibits excellent organoleptic properties in comparison with commercially-available seasoning products. Additionally the present invention provides a novel process for obtainment of the seasoning product defined by a disposition of stages and specific reaction conditions such that the product possesses full advantages over conventional products of this type. | 08-08-2013 |
20130323399 | Processed Garlic Formulation - A prepared garlic composition having at least two pre-acidified chopped garlic components each a having different sized chopped garlic particulate. | 12-05-2013 |
20140079869 | ENHANCED NATURAL SWEETENER - A sweetening composition comprising treated stevia leaves that exhibit an increase in water permeability after being treated when compared to untreated comparable dried stevia leaves. | 03-20-2014 |
20140147573 | FAST-FREEZING CHOPPED TENDER HERBS - Disclosed herein are compositions and methods related to preservation of plants, including trimmings and portions of leafy green plants A exemplary method for preserving fresh herbs may comprise: a. obtaining fresh trimmings from a plant; b. grinding and/or chopping th fresh trimmings to form processed trimmings; c. packaging the processed trimmings in a container; and d. freezing the processed trimmings; wherein the interior environment of the container contains substantially no oxygen. | 05-29-2014 |