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| Application No. | Application Title | Issue Date |
| 20120082767 | Process for reducing oil and fat in cooked food with pea protein A process for cooking a food in oil and/or fat is provided. A dry pea protein mixture or an aqueous pea protein is added to a food prior to cooking. The amount of oil and/or fat absorbed by the food during cooking is substantially reduced.... | 04/05/2012 |
| 20120082770 | Food servings with cooked tender flesh and crispy skins Cooked meat servings have puffed, crunchy skins surrounding tender and succulent flesh portions. Entire meat pieces including the flesh portions and the skin portions covering or encasing the flesh portions are cooked in a manner that leaves neither portion under- or ov... | 04/05/2012 |
| 20110311686 | Encrusted Cheese Dip and Method A food product and method including a portion of cheese configured in a single serving size. The portion of cheese is configured to melt at a temperature of less than about 110° F. A batter and bread coating encases the portion of cheese and the coating further include... | 12/22/2011 |
| 20110217434 | Pizza Press And Method Of Making A Pizza A device and method of using the device for preparing and baking pizzas. The device separates slices of pizza from each other and prevents ingredients from mixing or migrating across slices during preparation and cooking of the pizza.... | 09/08/2011 |
| 20110070347 | COMPOSITION FOR BLOCKING INTERFIBRILLAR SPACES IN MEAT AND MEAT TREATMENT METHODS USING SAID COMPOSITION The invention relates to a gluten-free composition that acts as an agent for blocking interfibrillar spaces in meat tissue and to a method for forming a ‘cover’ which, during cooking, provides an increase in the vapour pressure inside the fillet or piece of meat and... | 03/24/2011 |
| 20110020504 | Crispy Jalapeno A method of making crispy pepper chips includes providing a pepper. The method also includes slicing the pepper to form pepper slices. The method also includes cooking and dehydrating without burning to form crispy pepper chips.... | 01/27/2011 |
| 20100272871 | COATING COMPOSITION AND PROCESS FOR BAKED PRODUCTS TO IMPART THE ATTRIBUTES OF FRIED PRODUCTS A composition and process for baked food products is provided to impart the sensorial attributes of fried food products. The composition is in the form of a batter coating, either powdered or wet, which is applied to a food product, and when baked, has the taste, textur... | 10/28/2010 |
| 20100266731 | PIZZA AND CRUST HAVING AN IRREGULAR EDGE Premium quality parbaked frozen pizza can be made by adding premium rough cut toppings to a premium generally square crust having a rough edge mimicking a hand formed crust. The pizza provides the appearance of being hand made and baked in a brick wood fired oven provid... | 10/21/2010 |
| 20100266736 | PIZZA AND CRUST HAVING AN IRREGULAR EDGE Premium quality parbaked frozen pizza can be made by adding premium rough cut toppings to a premium generally square crust having a rough edge mimicking a hand formed crust. The pizza provides the appearance of being hand made and baked in a brick wood fired oven provid... | 10/21/2010 |
| 20100247717 | MULTI-TEXTURED READY-TO-EAT CEREAL WITH EXTRUDED RICE PELLETS A multi-textured ready-to-eat cereal flake includes a plurality of rice based pellets embedded in a cooked cereal grain. The plurality of rice pellets are formed from a rice product and have a first moisture content. A cooked cereal grain mixture is then formed and has ... | 09/30/2010 |
| 20100166927 | MACHINE AND METHOD FOR CANNING TUNA AND THE LIKE A machine for canning tuna and similar food products comprises a conveyor belt feeder, a plurality of dosing chambers aligned with the feeder and formed in a rotor rotatable in a plane perpendicular to the feed direction, a mouth connecting the feeder to the dosing cham... | 07/01/2010 |
| 20100047395 | COMPOSITION AND USES THEREOF A composition comprising one or more starches, an amount of water and an encapsulating agent, wherein the encapsulating agent encapsulates the one or more starches and the amount of the liquid, is provided. Also, techniques for producing a composition are provided. The ... | 02/25/2010 |
| 20100015298 | SHELF STABLE FRIED PRODUCT AND PROCESS FOR CREATING THE SAME A shelf stable fried product and a process for creating a shelf stable fried product is disclosed. Aspects include a process for managing fat migration, moisture migration, and cell degrading of a food product during frying. Aspects further include a resulting shelf sta... | 01/21/2010 |
| 20100009051 | METHOD FOR THE PREPARATION AND DISTRIBUTION OF BREADED SEAFOOD PRODUCTS AND BREADING COMPOSITION A method for preparing and frying untreated seafood in an automated process is disclosed. A single days volume of the seafood products are coated in batter, breaded in a crumb mixture comprising cracker meal and panko crumbs, refrigerated, and then fried upon placement ... | 01/14/2010 |
| 20090285951 | METHOD FOR THE PREPARATION AND DISTRIBUTION OF BREADED SEAFOOD PRODUCTS AND BREADING COMPOSITION A method for preparing and frying untreated seafood in an automated process is disclosed. A single days volume of the seafood products are coated in batter, breaded in a crumb mixture comprising cracker meal and panko crumbs, refrigerated, and then fried upon placement ... | 11/19/2009 |
| 20090220657 | Automatic Pizza Shaping Conveyor Device and Method An automatic pizza shaping conveyor device and process of making a pizza are disclosed. The device has a dough machine, a shaping component, a heater and a conveyor. The dough machine receives handmade dough or machine-kneaded dough and processes the dough into pizza re... | 09/03/2009 |
| 20090191313 | Method for Making a Coated Food Product Having a Heat Susceptible Coating A method for making a coated food product having a heat susceptible coating is disclosed. In one aspect, the invention is directed towards a nut having a proteinaceous or fruit-based coating with no visible scorching in the outer, visible coating layer. In one aspect, t... | 07/30/2009 |
| 20090029008 | PROCESSES FOR ADHERING FOOD PARTICULATES TO DOUGH AND RELATED FOOD ITEMS The present invention provides improved methods for producing crackers with food particulates adhered to the surface, as well as the crackers produced by the methods. The processes described result in crackers which retain more topping and reduce waste. Moreover, the pr... | 01/29/2009 |
| 20090004339 | Method for producing coated shaped meat for preparation in a toaster, shaped meat product and its use for preparing a schnitzel in a toaster A method for producing coated shaped meat for preparation in a conventional toaster forms from a molding material essentially slice-like shaped meat pieces having a mean thickness from 5 mm to 22 mm and a width or diameter from 50 mm to 160 mm. The shaped meat pieces ar... | 01/01/2009 |
| 20080193608 | Coating for adhering finely divided ingredients to bean, pea and nut substrates Unique adherent coated roasted and unroasted bean, pea and nut substrates carrying finely divided ingredients, the adherent coating including an alginate salt, a source of calcium ions and carrageenan, and the method of making such unique coated beans, peas and nuts.... | 08/14/2008 |
| 20080181995 | METHOD OF FRYING AND DRYING SLICED VEGETABLES The disclosed method relates to processing high moisture content vegetables, such as onions. The method involves slicing the onions, applying a dry coating to the sliced onions without using a moisture-based batter, frying the dry coated onions to a moisture percentage ... | 07/31/2008 |
| 20060292273 | Food coating compositon and method of making the same A method for producing a high-protein coating composition for coating a food substrate including the steps of providing a soy protein mixture having at least about 40% by weight of a soy protein; adding water to said soy protein mixture to produce a mass; cooking said m... | 12/28/2006 |
