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| Number | Title | Issue Date |
| 8142828 | Tumble breading system, and related method Tumble breading assemblies, systems, and methods for applying breading material to food are described herein. In accordance with one embodiment of the present disclosure, a rotary tumbling breading assembly for applying a breading material to a food generally includ... | 03/27/2012 |
| 7384658 | Seasoning recovery and recycle Seasoning for use with snack chips can be recovered and recycled. A seasoning permeable conveyor transports snack chips through a seasoning application. The seasoning applicator deposits seasoning onto the snack chips. The conveyor allows the seasoning not adhered t... | 06/10/2008 |
| 7350339 | Mixing system A mixing system includes a portioning device for sequentially supplying batches of a specified quantity of foodstuffs at a supply location. A mixing device includes a number of mixing chambers which can be sequentially aligned with the foodstuff supply location. A d... | 04/01/2008 |
| 7223428 | Method of embossing chocolate products Methods of producing shaped, embossed, or decorated confectionery chocolate products by using chilled forming, shaping, or embossing devices. ... | 05/29/2007 |
| 7108878 | Process for making microwavable French fries A microwavable crinkle-cut French fry potato includes deep groves and coatings of oil and encapsulated salt. Crinkle-cut potato pieces are prepared with a solids content of 40–50% by weight, frozen, sprayed with oil and coated with encapsulated salt. A carton for ... | 09/19/2006 |
| 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 |
| 6969534 | Process of preparing frozen french fried potato product A frozen French fried potato product possessing unique taste characteristics is manufactured by producing potato pieces having a desired shape, frying the potato pieces, freezing the potato pieces, and applying a topical addition to the frozen potato pieces. The top... | 11/29/2005 |
| 6953004 | Seasoning recovery and recycle Seasoning for use with snack chips can be recovered and recycled. A seasoning permeable conveyor transports snack chips through a seasoning application. The seasoning applicator deposits seasoning onto the snack chips. The conveyor allows the seasoning not adhered t... | 10/11/2005 |
| 6932210 | Self-cleaning oscillating conveyor for deburring, dedusting and the onward transport of small parts A self-cleaning oscillating conveyor includes a vertical tube and a conveyor channel that is helically wound upwardly around the vertical tube with a corresponding electromagnetic oscillating unit and a casing tube, which surrounds the exterior of the conveyor chann... | 08/23/2005 |
| 6800311 | Process for preparing starch coated potato products The present invention provides a process for preparing a potato product with a film-like coating on the outer surface according to the steps of: cutting the potatoes; blanching the potatoes; and coating the potatoes with a dry coating composition comprising at least... | 10/05/2004 |
| 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 |
| 6558722 | Use of powdered gum in making a coating for a confection A coating process for coating a plurality of centers comprising the steps of: (a) tumbling a plurality of centers in a rotating pan; (b) wetting said plurality of centers with a grossing syrup; (c) distributing said grossing syrup amongst individual cente... | 05/06/2003 |
| 6537599 | Method for making bakery goods and bakery goods prepared thereby A method is disclosed for preparing bakery goods having a plurality of edible particles on a top surface having substantially one hundred percent show and a home-made appearance. Also disclosed are novel baked goods prepared by the method and a novel cook... | 03/25/2003 |
| 6500474 | Multi-textured food product and method of producing same A multi-textured food product having a substantially continuous chunky coating. The food product has a central food piece, a thick solid or semi-solid fat-based coating covering the central food piece, and an exterior coating of particles having sizes in ... | 12/31/2002 |
| 6432462 | Printed decorations for pastry The present invention relates to edible decorations which reproduce all types of patterns, including colored patterns. The purpose of these decorations is partially or totally to cover the cakes for which they are intended and with which they form a perfe... | 08/13/2002 |
| 6352732 | Method of preparing coated low-fat and fat free-snack food A process for preparing a coated low-fat and fat-free pretzels having a surface area to inner volume ratio of from about 22 inches-1 (8.66 cm-1) to about 40 inches-1 (15.75 cm-1), a pH of about 8 or less, a dige... | 03/05/2002 |
| 6284298 | Food preparation process An improved method for preparing a frozen food product is provided. The food product comprises a variety of food pieces that have been precooked in the presence of water and subjected to a process in which substantially all of the free water present with ... | 09/04/2001 |
| 6270818 | Animated food, food additive and method An animated food, containing a food animating product and method is disclosed. The animating food product is edible and animates the food by dispersing an outer mass in liquid and revealing an inner mass of the animating food portion that is different in ... | 08/07/2001 |
| 6210731 | Printed decorations for pastry The present invention relates to a method of making edible decorations which reproduce all types of patterns, including colored patterns. The purpose of these decorations is partially or totally to cover the cakes for which they are intended and with whic... | 04/03/2001 |
| 6149953 | Seeded microcapsules Microcapsules comprising a core surrounded by a shell having seeding agents disposed therein for the purpose of imparting enhanced or unique structural and/or functional characteristics to the microcapsules is disclosed. The seeding agents may be complete... | 11/21/2000 |
| 6113960 | Method for coating food pieces with powder material A method for coating food pieces with powder material. The apparatus includes a drum having a pair of opposing side openings, and engaging members mounted on a cylindrical inner surface thereof. Powder material is sifted by the engaging members as the dru... | 09/05/2000 |
| 6004595 | Refrigerated biscuit dough product with topping and method of manufacture A method for applying and embedding dry toppings to both rolled and biscuit-like dough products and the resulting dough piece of the method. The method includes applying dry toppings on the surface of the dough product in a sheeting line. Then, the roll p... | 12/21/1999 |
| 5958489 | Method and equipment for the production of a mixture of solid particles dispersed in a continuous lipid phase, particularly chocolate and its derivatives A method for the production of a mixture of solid particles dispersed in a continuous lipid phase which enables a mixture to be obtained with the optimum organoleptic characteristics includes a mixing step in which the solid particles are mixed with the l... | 09/28/1999 |
| 5858426 | Meltable food product, method of use and method of making A meltable food product for applying seasonings to food, or serving as a sauce for food, is disclosed. The product is designed to apply seasonings to food when it melts, which occurs as the food is cooked. The product has a gel-like consistency and is com... | 01/12/1999 |
| 5846587 | Topical application of particulates for production of reduced fat, low fat, and no-fat baked goods and snacks The amount of oleaginous or aqueous liquid carrier used as an adhesive or binding agent for the topical application of a particulate composition to the major surfaces of baked good pieces or snack pieces is reduced by separately spraying the liquid compos... | 12/08/1998 |
| 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 |
| 5698248 | Coated dehydrated food pieces and a process for making the coated dehydrated food pieces A method of forming a food product that includes dehydrated food pieces coated with a preselected amount of edible particles. The method includes providing dehydrated food pieces having outer surfaces. Next, a fat is provided that is substantially solid a... | 12/16/1997 |
| 5698252 | Topical application of particulates for production of reduced fat, low fat, and no-fat baked goods and snacks The amount of oleaginous or aqueous liquid carrier used as an adhesive or binding agent for the topical application of a particulate composition to the major surfaces of baked good pieces or snack pieces is reduced by separately spraying the liquid compos... | 12/16/1997 |
| 5612075 | Coat dehydrated potato slices and a process of making the coated potato slices A method of forming a food product that includes dehydrated food pieces coated with a preselected amount of edible particles. The method includes providing dehydrated food pieces having outer surfaces. Next, a fat is provided that is substantially solid a... | 03/18/1997 |
| 5591473 | Protein-polysaccharide complex composition, method of preparation and use A protein-polysaccharide complex composition is prepared by admixing a water-soluble polysaccharide with a substantially water-insoluble protein in an alcohol/water solution. In the recovered complex the water-insoluble protein impregnates or coats the wa... | 01/07/1997 |
| 5514399 | Method of applying particulates to baked goods and snacks Substantially uniform distribution of a particulate composition such as a seasoning or spice, on both the top and bottom surfaces of baked good or snack pieces is achieved by applying the composition as a curtain or sheet from within a housing as the subs... | 05/07/1996 |
| 5433961 | Continuous preparation of non-aggregated edible cores with crisp farinaceous coatings A tumbling bed of edible cores is formed which has a longitudinal axis extending from an entrance end to an exit end of the tumbling bed. Individual edible cores travel through the tumbling bed from the entrance end to the exit end by rotating in a genera... | 07/18/1995 |
| 5429831 | Marinated meat and poultry products having a glazed coating and method for producing such products Poultry parts are exposed to a marinade so that the marinade is absorbed by the parts and the outer surface of the parts has an adhesive myosin protein binder disposed thereon. The parts are then coated with a mixture including sugar to form a glazable ou... | 07/04/1995 |
| 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 |
| 5206042 | Mannitol/sorbitol rolling compound blend A rolling compound containing about 80-95 weight per cent mannitol and about 5-20 weight per cent sorbitol has improved flow and results in improved chewing gum quality. Initially, the sorbitol has been prepared into a fine powder that has a particle size... | 04/27/1993 |
| 5192567 | Glossy coated fried and baked foods and method for making A glossy coating for fried and baked foods comprising gum arabic, tapioca dextrin and xanthan gum, in a dry blend, which is applied to a heated food substrate, preferably immediately after frying or baking.... | 03/09/1993 |
| 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 |
| 5114726 | Process for preparing aspartame coated organic acid A coated consumable product and process for manufacturing such a product are disclosed. The product comprises aspartame and citric acid or malic acid made by use of a process which produces a substantially pure, dust-free, free-flowing, easily dissolvable... | 05/19/1992 |
| 5098723 | Low sodium salt composition and method of preparing A low sodium salt composition suitable as a table salt product which comprises: a. 30 to 90 parts NaCl; b. 5 to 70 parts of a non-gritty bulking agent; and c. 0 to 40 parts of a binder; wherein the bulking agent is coated with the NaCl or the NaCl, bulking age... | 03/24/1992 |
