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| Number | Title | Issue Date |
| 8119179 | Grain-based food product with powder coating A grain-based food product comprising a grain-based component covered by a moisture-sensitive powder layer and a binding layer adhering the powder layer to the grain-based component. The binding layer is chosen so that the powder layer can later disperse into a liqu... | 02/21/2012 |
| 7569242 | Snack food having large bits A snack food having large three-dimensional seasoning bits whereby the bits are substantially adhered to the food substrate, or chip. A topping comprising large seasoning bits and a dry adhesive is applied to a cooked chip. The topped, cooked chip is then heated to ... | 08/04/2009 |
| 7438942 | Hard sugar coating method The invention relates to a hard sugar coating method comprising a step in which a sugar coating syrup is applied, said syrup consisting of maltitol or isomalt and at least one binder, characterized in that all or part of the dry matter of said binder is substituted ... | 10/21/2008 |
| 7303778 | Low carbohydrate coating system for breaded foods This invention is directed to a protein containing composition for coating a food product, containing a liquid batter protein material having a liquid and a soy protein material wherein the weight ratio of liquid to soy protein material is from about 3-20 to 1; and ... | 12/04/2007 |
| 7244460 | Tripolyphosphate pet food palatability enhancers A palatability enhancing composition for extruded pet food containing at least one tripolyphosphate salt in an amount effective to enhance palatability and at least one ingredient selected from meat products, meat by-products, fish products, fish by-products, dairy ... | 07/17/2007 |
| 7074446 | Method for making a dual-textured food substrate having large seasoning bits Method for making a dual-textured food substrate having large seasoning bits whereby the bits are substantially adhered to the food substrate, or chip. A first topping comprising large seasoning bits and a dry adhesive is applied to a cooked chip having a first text... | 07/11/2006 |
| 7074445 | Method for adhering large seasoning bits to a food substrate A method for adhering large three-dimensional seasoning bits to a snack food base whereby the bits are substantially adhered to the food substrate, or chip. A topping comprising large seasoning bits and a dry adhesive is applied to a cooked chip. The topped, cooked ... | 07/11/2006 |
| 6805747 | Apparatus for coating meat A method and apparatus for coating hams is provided. Sugar is uniformly dispensed on an inclined plate that is heated to melt the sugar. The sugar flows into a reservoir from which it is poured onto hams passing below the reservoir on a conveyor. Spices are poured o... | 10/19/2004 |
| RE38478 | Apparatus for dispensing a quantity of material on a shell A food material dispensing apparatus for adding a topping to a target food is described. The apparatus comprises a first hopper and a first food distributing system. The first hopper is adapted for receiving the food material at an inlet and delivering the good mate... | 03/30/2004 |
| 6588363 | Seasoning system and method An improved seasoning system 10,11,13 uniformly coats a food product with the desired amount of seasoning, with the seasoning rate preferably being controlled as a function of the product volume signals from the sensors 26, 34, 108 and 110. The seasoning ... | 07/08/2003 |
| 6531170 | Method of and apparatus for applying and distributing a charge of a particulate material onto a top surface of a substrate, such as a pizza batter A method of applying and distributing a charge of a particulate edible material onto a top surface of a substrate made of an edible dough product includes the steps of: (1) providing a charge of particulate edible material from an overhead hopper; (2) del... | 03/11/2003 |
| 6513450 | Apparatus for coating meat A method and apparatus for coating hams is provided. Sugar is uniformly dispensed on an inclined plate that is heated to melt the sugar. The sugar flows into a reservoir from which it is poured onto hams passing below the reservoir on a conveyor. Spices a... | 02/04/2003 |
| 6245370 | Method for producing pizza A method for mechanically and automatically producing flat, round, dough and/or pizza bases without the use of baking tins for the dough bases and without using pre-prepared bases. Toppings and/or sauce are applied to the dough bases through at least one ... | 06/12/2001 |
| 6197353 | Gluten-derived colloidal dispersions, edible coatings therefrom and method of making Film forming colloidal dispersions containing gluten-derived proteins and peptides and their methods of manufacture are described. The colloidal dispersion can be coated onto a variety of substrates to provide a glossy sheen to the substrate. The colloida... | 03/06/2001 |
| 6174559 | Gluten-derived colloidal dispersions and edible coatings therefrom and method of making Film forming colloidal dispersions containing gluten-derived proteins and peptides and their methods of manufacture are described. The colloidal dispersion can be coated onto a variety of substrates to provide a glossy sheen to the substrate. The colloida... | 01/16/2001 |
| 6153233 | Food item and its fabricating methods Topical applications are provided to the support material (16) before the deposit of the food (14) thereon or to the food (14) after the deposit of the food (14) on the support material (16). Thus, although the food (14) is continuously deposited on the s... | 11/28/2000 |
| 6126974 | Anti-caking anti-mycotic food ingredient and process for producing the same The present invention relates to a food ingredient composition having anti-mycotic and anti-caking functionality, and a process for producing the same. The food ingredient composition contains a particulate anti-caking material at least partially encapsul... | 10/03/2000 |
| 6093426 | Batter, material for frying, freezing and microwave cooking and frozen fried material for microwave cooking A batter for application to a material for frying contains edible oils and fats, water, an edible moisture holding material having a moisture holding amount of not less than 100 g/100 g by a centrifugal method under 2000 G, a foaming agent having foaming ... | 07/25/2000 |
| 6066344 | Mineral powders with enhanced chromium solubility and preparation methods therefor Process methods are described for combining compounds of mineral nutrients into chemically stable powder mixtures that notably preserve chromium in a soluble form conducive to both absorption and bioavailability. The methods include the compounds of miner... | 05/23/2000 |
| 5997939 | Weather-resistant protein supplement feeds, and methods of making same Weather-resistant protein supplement feeds for animals and methods of making same are disclosed. A trace mineral premix in the form of free-flowing granules is produced in a series of steps comprising (1) mixing a liquid binder with a relatively coarse gr... | 12/07/1999 |
| 5908647 | Mineral powders with enhanced chromium solubility and preparation methods therefor Process methods are described for combining compounds of mineral nutrients into chemically stable powder mixtures that notably preserve chromium in a soluble form conducive to both absorption and bioavailability. The methods include the compounds of miner... | 06/01/1999 |
| 5897896 | Layered foodstuff binding agent dispersible in hot water and milk and preparation thereof Particles which provide a foodstuff binding agent which is dispersible in hot water and hot milk have a farinaceous or proteinaceous material core, an emulsifier coating layer about the core and a fat coating layer about the emulsifier layer, the emulsifi... | 04/27/1999 |
| 5895678 | Method for applying materials to substrates A method and apparatus for applying a material to a substrate. A material application station includes a shutter assembly having at least one horizontally extending blade which is rapidly displaceable from a closed configuration in which an outlet path of... | 04/20/1999 |
| 5827553 | Edible adhesive The present invention provides an oil-free, fat-free, edible adhesive for affixing seasoning to foods substrates which in its preferred embodiment is applied at room temperature. The edible adhesive comprises: from about 3% to about 60%, preferably 3% to ... | 10/27/1998 |
| 5770252 | Process for preparing a breaded food A breaded food product having a piece of core food (e.g., fish, poultry, or vegetable) in an uncooked state, and a breaded coating system on the core food, the coating system comprising bread crumbs and fat, the product having at least 3% and no more than... | 06/23/1998 |
| 5741505 | Edible products having inorganic coatings An edible product having a thin inorganic coating on at least a portion of its surface. The coating preferably forms a moisture/oxygen barrier to result in a coated edible product having an improved shelf-life. The edible products include foods and pharma... | 04/21/1998 |
| 5731019 | Coated food product containing a non-starch containing coating composition A coated food product containing a non-starch containing coating composition is disclosed; the composition includes: 2 to 10% oligosaccharides, 3 to 12% soluble protein, 10-60% vegetable oil, 0 to 5% emulsifier, 13 to 85% water. The particular advantage o... | 03/24/1998 |
| 5721000 | Method for producing seasoned food products A method for producing seasoned food products where seasoning is performed at individual packaging lines. The product is conveyed from the preparation area to a packaging area in an unseasoned condition. Upon reaching the packaging lines, which are dispos... | 02/24/1998 |
| 5549918 | Monolayer curl-salting process and apparatus A water spray process for providing moisture to chip-type food products to cause them to curl when dried. The amount of curling is directly related to the amount of moisture applied to the top surface of the chips. Following the water spray addition, the ... | 08/27/1996 |
| 5346423 | Toy for making simulated french fries A toy for making simulated french fried potatoes includes a base supporting a generally rectangular housing within which a pair of cutter rollers are rotatably supported at the upper end thereof. A crank arm and gear coupling drive mechanism is operativel... | 09/13/1994 |
| 5262185 | Chicken frying process Fried chicken is prepared by marinating uncooked chicken parts and then searing in water to release fat from the chicken parts and to make the chicken parts tacky. Predust, batter and breading are then applied to the seared chicken parts and the coated ch... | 11/16/1993 |
| 5262188 | Free water removal from meat Free unbound water is removed from cooked meat by contacting a cooked meat with particulate food-acceptable water-absorbing material to coat the meat. The material is maintained in contact with the meat for at least a time sufficient to remove free unboun... | 11/16/1993 |
| 5250308 | Formulation for and method of producing a fiber fortified foodstuff A process for manufacturing a fiber fortified foodstuff that includes preparing the foodstuff and then topically applying supplemental fiber. In particular, puffed snack products are prepared by mixing cereal with a fiber premix and sufficient moisture to... | 10/05/1993 |
| 5250312 | Process for retaining moisture in meat, poultry and seafood A dry mix containing a combination of salt having a particle size of 100% by weight minus 100 U.S. mesh and carrageenan is applied to the surface of uncooked meat, poultry or seafood before cooking in a microwave or conventional oven. The salt and carrage... | 10/05/1993 |
| 5246719 | Process of preparing a batter-free breaded poultry product and product thereby Poultry pieces, preferably chicken, are breaded without forming a batter, by adhering high gluten flour dust to the pieces, hydrating the dust sufficiently to render the dust tacky, and then adhering breading to the hydrated dust. The product exhibits the... | 09/21/1993 |
| 5219598 | Reducing sugar-containing mix and process therefore A dry mix, such as a fructose-containing beverage mix, is prepared by coating the fructose particles with fine particles of a food acid. The coated fructose particles are resistant to browning which can develop in the presence of heat and moisture, especi... | 06/15/1993 |
| 5192572 | Method of using silica to decrease fat absorption Potato pieces, for example, potato slices, french fries, and potato cubes or potato skins are prepared with a lower fat content by frying the potato pieces in an oil comprising from about 0.5 to about 2% of a hydrophobic or a hydrophilic silica. The hydro... | 03/09/1993 |
| 5171605 | High protein crumbs for coating foodstuffs Foodstuffs comprising a bakery component and a moist filling or other component, in the form of crumbs for coating a moist filling are described which contain a heat set protein, which reduces the problems associated with moisture when the foodstuff is st... | 12/15/1992 |
| 5100684 | Process of using silica to decrease fat absorption Potato pieces, for example, potato slices, french fries, and potato cubes or potato skins are prepared with a lower fat content by frying the potato pieces in an oil comprising from about 0.5 to about 2% of a hydrophobic silica. Alternatively, the potato ... | 03/31/1992 |
| 5071661 | Process for dehydrating potato products A process for dehydrating food products particularly suited to the dehydration of potatoes for use in the preparation of hashbrown potatoes. In accordance with the process of the invention, a food product, e.g. a potato is prepared into separate pieces fo... | 12/10/1991 |
