Class 426/242 - Product dry in final form

Subclass of Class 426 - Food or edible material: processes, compositions, and products
Definition: Process wherein the final product is normally in the dried
No. of applications: 35
Last issue date: 03/01/2012

Application No.	Application Title	Issue Date
20120052169	SERIAL COOKING METHOD AND SYSTEM A method and system for producing fried food slices with reduced oil content is disclosed. The raw food slices are optionally washed, precooked, fried in hot oil, and then drained at a reduced pressure....	03/01/2012
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...	02/09/2012
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 i...	01/05/2012
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 f...	10/20/2011
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 m...	10/13/2011
20110206809	Compositions and methods for making animal feeds having shapes of natural food sources The present invention provides a non-naturally occurring animal feed and attractant that mimics the shape of a naturally occurring object, such as a food source, and has a size and shape that is easier to hold than traditional feeds. The invention provides a non-natural...	08/25/2011
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 carbohydra...	06/23/2011
20110097439	COATED INFUSED FRUIT AND PROCESS OF MANUFACTURING Methods for infusing a composition into food products are provided. The resulting infused food products have greatly reduced shrinkage, and resemble fresh food products....	04/28/2011
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 a...	04/21/2011
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 f...	03/17/2011
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...	02/24/2011
20110038906	Aloe powder, aloe juice, and method for producing the same In the conventional technology, macromolecular polysaccharides, which the aloe vera gel inherently has, are broken down into small molecules for the following reasons: First, cellulose is broken down by the enzyme such as cellulose; Second, agitation in the cellulose br...	02/17/2011
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 micr...	02/10/2011
20100310712	FRIED FOOD PRODUCTS HAVING REDUCED FAT CONTENT Methods of making reduced-fat or fat-free fried food products, and products made according to the methods, in which food pieces are coated with an aqueous adhesion mixture including a protein, and an oil absorption minimizing agent including an edible lipophilic materia...	12/09/2010
20100278974	Methods for the Preparation of Vegetable Chips or French Fries A method for the preparation of vegetable chips or French fries is disclosed, wherein the method comprises: (i) preparing a mixture comprising between 20% to 90% (w/w) of a vegetable source and/or fruit source, a protein source, between 0% to 30% (w/w) water and a thick...	11/04/2010
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 hav...	09/23/2010
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
20100062111	PUFFED PET TREAT An animal protein-based dog treat has a soft crunch and a stable shelf life without use of an appreciable amount of sodium or chemical preservatives. A method of producing the dog treat entails use of extrusion and heating processes to trap moisture in the interior of t...	03/11/2010
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 structu...	12/24/2009
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 extrac...	12/10/2009
20090304865	METHODS OF MAKING SNACK FOOD PRODUCTS AND PRODUCTS MADE THEREBY Methods of making low-fat or fat free snack food products, and products made according to the methods, in which food pieces are subjected to enzyme and/or cation treatment and/or specific cooking and/or drying techniques, to provide for snack food products having the te...	12/10/2009
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 expan...	11/12/2009
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-l...	10/01/2009
20080213432	Nutritious fabricated snack products A snack chip comprising from about 15% to about 60% of vegetable material; from about 40% to about 65% of starch material made from materials selected from the group consisting of tapioca, rice and mixtures thereof; from about 0.1% to about 3.0% water; and from about 1%...	09/04/2008
20080193610	Proteinaceous food based on hempseed and/or other plants, that keeps the seed's nutritional value and does not use dangerous ingredients, such as preservatives or coloring A composition and method of preparing proteinaceous health food, preferably based on or including hempseed, that keeps the seed's nutritional value, preferably by preparation under conditions of little or no oxygen, little or no light, and low temperatures, and does not...	08/14/2008
20080181994	Apparatus and Method for Vacuum Microwave Drying of Food Products The present invention discloses an improved apparatus and method for making a vacuum microwaved food product on a commercial scale. The invention discloses a rotatable carousel having an annular region for a food product for placement into a vacuum microwave. Food produ...	07/31/2008
20080179318	Apparatus and Method for Vacuum Microwave Drying of Food Products The present invention discloses an improved apparatus and method for making a vacuum microwaved food product on a commercial scale. The invention discloses a rotatable carousel having an annular region for a food product for placement into a vacuum microwave. Food produ...	07/31/2008
20080145492	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....	06/19/2008
20080138476	Preparation Method of Retort Roast Chestnuts Using Far Infrared Ray Thawing The present invention related to a preparing method of retort roast chestnuts using far infrared ray thawing, more particularly a preparing method characterized in that it comprises a step of ageing a harvested chestnuts by storing in the state of refrigeration to incre...	06/12/2008
20080095898	Method For Welding Wafer Sheets And Product So Obtained Method for welding wafer sheets and product so obtained A method for welding wafer sheet parts along reciprocal mat-ing surfaces, in which the parts are welded to each other by the moistening of the mating surfaces and adhesion by contact of said surfaces. Moistening is...	04/24/2008
20080020108	Methods for splitting pistachio nuts The present invention discloses methods for artificially splitting nuts in a manner that ensures that the nuts split in the same manner as naturally split nuts. The methods include placing a batch of closed-shell nuts into a water filled vessel, sealing it, and reducing...	01/24/2008
20070190212	FOOD WASTE DRYING APPARATUS The food waste drying apparatus of the present invention having a main body 10, a food waste receiving tub 16 provided in the main body, a heater 24 heating and drying food waste contained in the food waste receiving tub 16, and a suction fan...	08/16/2007
20070166438	Adsorptivity imparting agent containing porous silica A moisture- or protein-adsorbability imparting agent, comprising a porous silica having a hexagonal pore structure, an average pore size of from 0.8 to 20 nm, an average particle size of 50 nm to 100 μm, a specific surface area of from 400 to 2000 m²/g, and ...	07/19/2007
20060083828	Method for dehydrating peppers or other products and puffing for food A method for dehydrating edible thick skin vegetable foods such as fresh red bell peppers or beets then crisping, puffing or preparing them into a food ingredient and/or snack product is provided. The method includes: washing the peppers/beets or product to remove forei...	04/20/2006
20050019456	Method of producing block-like freeze-dried foods A method for producing a block-shaped freeze-dried food product in a shorter drying time is provided, including filling a cooked liquid or paste food in a block-shaped cast tray with a recess part on the bottom, overlaying a metal plate on the bottom of the tray and pla...	01/27/2005

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Class 426/242 - Product dry in final form