Class 426/473 - With size reduction, e.g., mashing, cutting, etc.

Subclass of Class 426 - Food or edible material: processes, compositions, and products
Definition: Processes involving the treatment of a food material at
No. of patents: 107
Last issue date: 10/30/2007

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Number	Title	Issue Date
7288275	Apparatus and process for forming pet treats An animal chew is provided formed by rolling a mixture of binder and base material into a sheet. Base material, such as an edible material, including but not limited to starch, protein matter, vegetable or plant matter, is mixed with a binder. The mixture is then su...	10/30/2007
7147885	Use of native gellan gum The invention provides a native gellan gum-containing composition, and particularly based on the multifunctionality thereof, provides freeze/thaw-resistant gel compositions and dehydrated gels and jellies available therefrom, rice cake-like gels and rice cake substi...	12/12/2006
7087258	Roasting of ground seeds for alimentary use A process for producing roasted coffee or a surrogate thereof in powder form from seeds obtained from the fruits of coffee plants, or seeds of barley, rye, oats, and wheat, wherein a powder obtained by grinding said seeds is dried to a moisture content of 5 to 10% a...	08/08/2006
7074450	Dehydrated mash potato product and process A method for making a dehydrated mashed potato product by cooking fresh potatoes including defects, ricing the cooked potatoes by urging the same through multiple openings in a ricing barrier to form riced moist potato pieces exiting the ricing barrier separated fro...	07/11/2006
6986912	Peanut powder compositions and methods of making same The present Invention comprises compositions and methods for preparing foods and beverages using novel peanut powder compositions. Embodiments of the Invention include, among others, flavorful foods and beverages made with cocoa and peanut powders. ...	01/17/2006
6890580	Method for preparing dehydrated starch products A method for preparing dehydrated fruits, vegetables and tubers, particularly potato products. The steps of the method include: boiling the whole raw edible product or slices or pieces of the raw edible product for a time sufficient to partially cook the starch and ...	05/10/2005
6716471	Peanut powder compositions and methods of making same A novel peanut powder composition comprising 50-70% by weight peanut powder, 15-25% fructose by weight, 6-10% by weight sugar and 2-6% by weight dextrose is provided wherein the peanut powder can be used in making flavorful foods and beverages. ...	04/06/2004
6706298	Method for preparing dehydrated potato products A method for preparing dehydrated fruits, vegetables and tubers, particularly potato products. The steps of the method include: boiling the whole raw edible product or slices or pieces of the raw edible product for a time sufficient to partially cook the starch and ...	03/16/2004
6703055	Wine fermentation cap management and pomace removal A wine fermentation device for fermenting wine, and skins, seeds and stems which form a cap. The device includes a tank having cylindrical walls, an axis and a bottom. One or more optional interior baffles may be provided. At least one drain is located at...	03/09/2004
6696095	Method for preparing dehydrated starch containing food products A method for preparing dehydrated fruits, vegetables and tubers, particularly potato products. The steps of the method include: boiling the whole raw edible product or slices or pieces of the raw edible product for a time sufficient to partially cook the ...	02/24/2004
6630194	Method of making pepperoni flakes or pepperoni The subject invention relates to a method of making pepperoni flakes or pepperoni. The applications for this invention are broad and would encompass any flavoring for a meat topping or ingredient product. Generally, the subject invention includes the use ...	10/07/2003
6599547	Method for preparing dehydrated food products A method for preparing dehydrated fruits, vegetables and tubers, particularly potato products. The steps of the method include: boiling the whole raw edible product or slices or pieces of the raw edible product for a time sufficient to partially cook the ...	07/29/2003
6521278	Food materials with improved flavor and functionality due to size reduction in a modified atmosphere Off-notes normally associated with chocolates made from ingredients containing dairy powders can be avoided using a dry mill in connection with a modified atmosphere to reduce the particle sizes of the ingredients. The modified atmosphere may be air at a ...	02/18/2003
6497911	Process for the preparation of a water soluble coffee or tea product from a non-rewetted particulate material obtained from an extract by drying A moist non-rewetted particulate material obtained from an extract of e.g. coffee by drying, is subjected to a heat treatment being carried out without affecting the moisture content of the particulate material at a combination of temperature and time bei...	12/24/2002
6485774	Method of preparing and handling chopped plant materials The method improves efficiency of harvesting, storage, transport, and feeding of dry plant material to animals, and is a more efficient method for harvesting, handling and transporting dry plant material for industrial purposes, such as for production of ...	11/26/2002
6458404	Dehydrated gel composition from hydrated isolated acetylated gellan gum The invention provides a native gellan gum-containing composition, and particularly based on the multifunctionality thereof, provides freeze/thaw-resistant gel compositions and dehydrated gels and jellies available therefrom, rice cake-like gels and rice ...	10/01/2002
6391355	Method for making crunchy bacon bits A method of making crunchy bacon bits from raw bellies. The raw bellies are sized and mixed with water and curing ingredients to form a product mixture. The product mixture is placed in a vessel with agitation. Then, the mixture is heated to above 120° F...	05/21/2002
6355291	Process for reducing flatulence in legumes The present invention is directed to a method of preparing a legume resulting in reduced flatulence when ingested and the product thus prepared. It is also directed to a process for reducing the flatulence of a flatulence-causing legume. It is also direct...	03/12/2002
6319534	Expandable food products and methods of preparing same Disclosed is an expandable half-product comprising a starchy farinaceous material, wherein the starch molecules of the farinaceous material are unidirectionally aligned and form a matrix of randomly aligned starch molecules upon exposure to microwave radi...	11/20/2001
6261617	Snack cake and method of producing the same Potatoes are skin pared, pelletized, steamed, dried and inflated into thin bars, sprayed with seasoning without oil or with a limited quantity of oil and dried such that a snack cake containing little oil and having a crunching feel when chewed is produce...	07/17/2001
6251465	Process for producing sheetable potato dough from raw potato stock Methods for making improved flavor potato products by using raw potato stock as a starting material to form a sheetable dough. The methods comprise controlled processing steps that result in a potato gel suitable for sheeting or extruding. Use of raw pota...	06/26/2001
6171631	Expandable food products and methods of preparing same A method for providing an expandable half-product is described comprising a starchy farinaceous material, wherein the starch molecules of the farinaceous material are unidirectionally aligned and form a matrix of randomly aligned starch molecules upon exp...	01/09/2001
6123980	Preparing granulated sugar blends and products A method of preparing a granulated sugar blend provides a homogenous flowable product. The pulverized sugar is mixed with a wetting agent and granulated at low pressure. The additives to form the blend may include flavors, fragrances, colorings, functiona...	09/26/2000
6004594	Process of producing an encapsulated emulsifier in a carbohydrate matrix Compositions in the form of a glassy low molecular carbohydrate matrix comprising an emulsifier. The food compositions comprise about 50 to 90% of a low molecular carbohydrate and the balance emulsifier. The food compositions are in powder form (1000 μm>...	12/21/1999
5972409	Soluble instant coffee prepared from extract obtained from green coffee A soluble coffee is prepared from ground green coffee which is extracted with water, the green extract obtained is dried and green powder obtained by drying is passed into and through a twin-screw extruder, and while the powder is passed through the extru...	10/26/1999
5939121	Process of making a fast roasted coffee providing increased brew strength and darker cup color with desirable brew acidity Roast and ground or flaked coffee products which provide more brew strength and cup color at lower levels of brews solids. These coffee products include darker fasted roasted coffee that is predominantly high acidity-type coffee that provide, when brewed ...	08/17/1999
5866192	Process for producing edible material from soybeans An edible material containing soybean cell walls having a good taste is produced by providing dehulled and hypocotyl-removed soybeans without substantial swelling by water absorption; soaking and heating the soybeans in hot water to which an alkali has be...	02/02/1999
5863593	Process for dehydrating tubers in order to obtain a storable imperishable food product, and food product thus obtained Process for dehydrating tubers in order to obtain a storable imperishable food product, and a food product thus obtained. The process comprises the removal of the skin from the raw tubers; selecting the final content of starch which should be contained in...	01/26/1999
5851575	Method for drying and processing raw food material A combined spray and rotary drying apparatus includes a spray dryer having a housing defining a spray drying chamber, an annular inlet and an outlet. A burner and atomizer sprayer are provided in the spray drying chamber. The outlet of the spray drying ch...	12/22/1998
5837305	Process for making bacon bits A method of making bacon bits from bacon or bacon ends and pieces. Bacon or bacon ends and pieces are reduced to a first size, cooked sufficiently to bring its water activity level to a first level, wherein the bacon or bacon ends and pieces have a pink c...	11/17/1998
5798133	Method for making bacon bits from raw bellies A method of making bacon bits from raw bellies. The raw bellies are sized to a first size. Then, the sized bellies are mixed with water and curing ingredients to form a product mixture. The mixture is heated to above 120° F. wherein protein within the pr...	08/25/1998
5780097	Process for preparation of powdery extract of shiitake mushroom A process for preparation of a powdery extract of a shiitake mushroom including the steps of adding a cyclodextrin solution to a shiitake mushroom extract obtained by concentrating a hot water extract of fragments of a shiitake mushroom, kneading the mixt...	07/14/1998
5780096	Process for preparation of powdery chlorella extract A chlorella extract, which is useful as an additive for health food or pet food, is obtained by the steps of adding 1-10 parts by weight of a cyclodextrin solution to 100 parts by weight of an extract obtained by concentrating a hot water extract of a pow...	07/14/1998
5773065	Process for roasting coffee A process for obtaining a ground roasted plant material is disclosed. The process includes the steps of subjecting the plant material to steam at a pressure greater than or equal to about 5 bar to roast the plant material, and releasing the pressure to ex...	06/30/1998
5707671	Method for preparing rehydratable vegetable pieces A method of processing potatoes or vegetables to dehydrated hash browns or other forms is disclosed where cooked and cooled potato slices are subjected to a second cooking time to improve flavor, texture and composition. The potato slices are further cool...	01/13/1998
5637345	Method of manufacturing powdered deer blood Powdered deer blood, preferably that of a stag, can be produced according to a method which comprises the steps of freezing the blood of a deer, cutting the frozen blood into slices, freeze-drying the slices of frozen blood and grinding down the freeze-dr...	06/10/1997
5616356	Process for milling, dehydrating and deodorizing plant fiber residues Food product fibers containing moisture, particularly fiber residues obtained from extraction procedures or from a hydrolysis procedure, are milled, dehydrated and deodorized by projecting fiber residues towards a wall surface for attrition milling and si...	04/01/1997
5532016	Couscous-like product made from pasta scrap A method for making a couscous-like product from scrap generated during conventional pasta production....	07/02/1996
5505980	Method of manufacturing powdered deer blood Powdered deer blood, preferably that of a stag, can be produced by mixing deer blood and ethanol, freezing the mixture of deer blood and ethanol to form a frozen mixture, freeze-drying the frozen mixture to form a freeze-dried mixture, heating the freeze-...	04/09/1996
5505974	Granular oat-based cereal A granular oat-based cereal provides a nutritional, hot meal with improved flavor, textural taste, and keeping qualities. That is, the granular oat cereal maintains its consistency and heat over a longer period of time than conventional oatmeal. The oat-b...	04/09/1996

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Class 426/473 - With size reduction, e.g., mashing, cutting, etc.