| Class / Patent application number | Description | Number of patent applications / Date published |
|---|
| 426640000 | Dried | 15 |
| 20080274263 | SYSTEM AND METHOD FOR PRODUCING A DEHYDRATED FOOD PRODUCT - A process and apparatus for preparing a dried food product said process comprising treating a dried food with an aqueous acidulant, in an amount and for a period of time which is sufficient to modify a surface of the food to increase water permeability; dehydrating the acidified food to obtain a desired moisture content with heat; cooling the heated dehydrated acidified food; and infusing the cooled dehydrated acidified food with an infusate. | 11-06-2008 |
| 20090053385 | Pastuerization alternative for blackcurrant pomace, juice and powder - A pasteurization alternative comprises starting with a fruit pomace (pulp). For example, blackcurrant pomace usually starts at about 50% water. It can either be dried first or treated directly with alcohol. If direct, the undried pomace is treated with ethanol or propanol such that there is a minimum of 20% alcohol in the volatile phase. If dried first, the pomace is dried in an air, vacuum, or freeze dryer, keeping temperatures under 45° C. (113° F.). The alcohol is then sprayed over the dried pomace, such that all surfaces will be coated with it. After 1-5 minutes contact time, the alcohol is evaporated off under vacuum and recovered for the next batch. | 02-26-2009 |
| 20090148588 | Frozen Fruit and Vegetable Bars and Methods of Making - The present invention relates to a method of manufacturing a frozen food product and to a frozen food product made thereby. | 06-11-2009 |
| 20100203223 | PROCESS FOR MANUFACTURING SUN-DRIED TOMATOES UTILIZING VINEGAR - In a process for manufacturing sun-dried tomatoes, sliced tomatoes are soaked in a batch formulation of vinegar at a ratio of four pounds of tomatoes to one gallon of vinegar. The vinegar-soaked tomato sections are dehydrated at 130° F. for sixteen hours. The dehydrated tomato sections are then placed in a sunlight environment and the moisture content is reduced to a range of fourteen percent to twenty-two percent. | 08-12-2010 |
| 20120141652 | DRIED KONJAC AND MANUFACTURING METHOD THEREFOR AS WELL AS PROCESSED FOODS USING SAID DRIED KONJAC - Provided are dried konjac having the contradictory elements of improved water-reconstitution properties and an effect to prevent degeneration when dried along with reduced calories and sugars and which can be anticipated to have blood sugar-suppressing effects, a manufacturing method therefor, and processed foods using said dried konjac. | 06-07-2012 |
| 20120213909 | Canola Germplasm Exhibiting Seed Compositional Attributes That Deliver Enhanced Canola Meal Nutritional Value Having Omega-9 Traits - A canola germplasm confers on a canola seed the traits of high protein content and low fiber content, wherein the canola plant produces a seed having, on average, at least 68% oleic acid (C18:1) and less than 3% linolenic acid (C18:3). The canola seed traits may also include at least 45% crude protein and not more than 18% acid detergent fiber content on an oil-free, dry matter basis. Certain embodiments further comprise one or more traits selected from the group consisting of reduced polyphenolic content and increased phosphorous content. In particular embodiments, the invention concerns canola plants comprising such germplasm and plant commodity products (e.g., seeds) produced therefrom. Canola plants comprising a germplasm of the invention may exhibit favorable seed composition characteristics that make them particularly valuable as a source for canola meal. | 08-23-2012 |
| 20130171324 | PROCESS FOR MAKING VACUUM DRIED FRUIT PRODUCT - The present invention defines an apparatus and a process for vacuum drying fruit or vegetables, particularly tropical fruit, such as bananas, mangos and pineapples, so as to provide an exceptionally sweet and flavorful fruit chip snack product which is substantially free of any additives such as frying oil, preservatives, added sugar and artificial sweeteners. The process is a vacuum drying process and utilizes a drying apparatus in the form of an autoclave which contains within it a stacked platen heat exchanger wherein trays of the fruit to be dried are placed between heated platens in the heat exchanger. The platens are heated using hot water or a hot water/steam mixture and the drying is done in the autoclave under pressure. | 07-04-2013 |
| 20130171325 | VACUUM DRIED FRUIT PRODUCT - The present invention defines an apparatus and a process for vacuum drying fruit or vegetables, particularly tropical fruit, such as bananas, mangos and pineapples, so as to provide an exceptionally sweet and flavorful fruit chip snack product which is substantially free of any additives such as frying oil, preservatives, added sugar and artificial sweeteners. The process is a vacuum drying process and utilizes a drying apparatus in the form of an autoclave which contains within it a stacked platen heat exchanger wherein trays of the fruit to be dried are placed between heated platens in the heat exchanger. The platens are heated using hot water or a hot water/steam mixture and the drying is done in the autoclave under pressure. | 07-04-2013 |
| 20130260013 | COMESTIBLE PRODUCTS AND METHODS OF MAKING THE SAME - Comestible products and methods of making the same are provided. In one aspect, a comestible product includes a composition comprising at least two of a dried protein, a dried vegetable, a dried fruit, a dried broth, a carbohydrate, and a flavoring. In another aspect, a comestible product includes a composition comprising, as a percentage by weight, between about 60% and about 98% of a dried product, between about 2% and about 40% of a flavoring, and the composition, as a percentage by weight, does not exceed 100%. | 10-03-2013 |
| 20130344228 | FREE FLOWING VEGETABLE POWDER AND METHOD FOR ITS MANUFACTURE - A free flowing vegetable powder includes an intimate mixture of at least three different dehydrated vegetables including:
| 12-26-2013 |
| 20140356517 | SNACK FOOD - The invention provides a freeze-dried dulce de leche pieces. The invention further provides a snack food or confection including freeze dried fruit and dulce de leche wherein the dulce de leche is formed into pyramidal pieces, freeze dried to a final moisture content of about two to three percent or less, and admixed with grains, seeds, fiber or fruit powders. | 12-04-2014 |
| 20150118386 | STRAWBERRY DRIED PRODUCT HAVING HIGH SOD ENZYME ACTIVITIES AND PREPARATION METHOD THEREFOR - The objective of the present invention is to provide a strawberry dried product exhibiting high SOD enzyme activities and a preparation method therefor. Specifically, the objective of the present invention is to provide a strawberry dried product that maintains the maximum degree of the original shape, color, smell, and taste of fresh strawberries, that has nutrients such as vitamins, anthocyanin, and multiple amino acids, and exhibits high SOD enzyme activities. The present invention also relates to a drying method that enhances the preserved freshness of fresh strawberries. The method comprises cooling fresh strawberries in an average dropping temperature of 20° C. or more per minute, and sublimating same to obtain a strawberry dried product. | 04-30-2015 |
| 20160135485 | PRODUCTION OF FOOD GRADE DISTILLERS DRIED GRAINS - The invention provides methods and processes that can be used to process industrial FDDG to food grade FDDG (FDDG). The FDDG product is substantially reduced of color, is high in protein and fiber, is odor-neutral, and is safe for human consumption. The present invention further provides processing schemes to minimize FDDG variability, and to insure uniform food functionality traits. The invention also provides novel and effective applications and uses of Supercritical CO | 05-19-2016 |
| 20160177257 | OPTIMISED METHOD FOR BREAKING CHLORELLA CELL WALLS BY MEANS OF VERY HIGH PRESSURE HOMOGENISATION | 06-23-2016 |
| 20220132876 | Agglomerated Flavor Composition - Disclosed herein are compositions comprising agglomerates formed of fruit flakes and target ingredients, such as flavorings, colorings, aromatic particles, nutrients, etc. Also disclosed are methods for making fruit flake agglomerates that can deliver higher concentrations of flavorings, colorings, aromatic particles, nutrients, etc. | 05-05-2022 |
