Quotables
"The production of too many useful things results in too many useless people."
Karl Marx
PatentStorm News
Make the Most of Our Site
See this month's Top Inventors and Most Cited Patents.
Stay on top of the latest innovations by subscribing to an RSS feed.
Registered users: Manage your profile.
| Number | Title | Issue Date |
| 7588790 | Process for the removal of undesired flavour and odour components from potassium lactate The present invention relates to a process for the removal of undesirable flavours and odours from potassium lactate, wherein the potassium lactate is treated with active carbon. According to this method a potassium lactate is obtained which does not have the bitter... | 09/15/2009 |
| 7378120 | Fish sauce and method for producing same A fish sauce is treated for (2) to (16) hours at a pH of (9.0) to (10.0), under a temperature of (40° C.) or lower and under a reduced pressure of (80) to (180) Torr, and the pH is then adjusted, if required, to be (4.5) to (7.0), to thereby obtain a final fish sau... | 05/27/2008 |
| 7228793 | Carbonation system for enhancing the flavor of fruits and vegetables A carbonation system is disclosed that effectively controls the treatment of fruits and vegetables with CO2 gas, providing enhanced flavor to fruits and vegetables. One embodiment of the invention uses a microprocessor to preferably monitor and control th... | 06/12/2007 |
| 7147886 | Production method for processed soybean food products and apparatus for thermal deaeration of soybean slurry The aim is to effectively remove the unpleasant raw odor that is characteristic of soybeans and provide a high quality processed soybean food product. In a production method for processed soybean food products that includes a grinding step (A) in which raw soybeans ... | 12/12/2006 |
| 7097874 | Process for debittering peanut hearts The present invention discloses methods for preparing a processed peanut product containing high levels of peanut hearts material, with the peanut heart material being substantially stripped of bitter taste so as to provide debittered peanut hearts of comparable tas... | 08/29/2006 |
| 7081264 | Process for debittering peanut hearts The present invention has methods for preparing a processed peanut product containing high levels of peanut hearts material, with the peanut heart material being substantially stripped of bitter taste so as to provide debittered peanut hearts of comparable taste to ... | 07/25/2006 |
| 7074444 | Method for producing a dehydrated whole food product A method of preparing a reconstitutable, dehydrated whole bean product is shown. The method calls for utilizing a combination convection/microwave heating chamber to dry cooked whole beans in such a way as to preserve the integrity of the beans and, thus, significan... | 07/11/2006 |
| 7029716 | Method and system for producing a dehydrated whole food product A method for producing a reconstitutable dehydrated food product, an apparatus for producing such a product, and a product produced thereby are described. The method calls for using a stationary vessel to separately hydrate at least two batches of raw beans with cir... | 04/18/2006 |
| 6913771 | Process for the production of soybean sugars and the product produced thereof The present invention relates to a method for utilizing soy molasses as a source for soy sugars which are of high oligosaccharaide content. The invention provides a method for purifying soy molasses comprising the following steps: (i) contacting the soy molasses wit... | 07/05/2005 |
| 6908637 | Process for debittering peanut hearts The present invention involves methods for preparing a processed peanut product containing high levels of peanut hearts material, with the peanut heart material being substantially stripped of bitter taste so as to provide debittered peanut hearts of comparable tast... | 06/21/2005 |
| 6902675 | Method to control off-flavor in water and aquaculture products This invention relates to a method to extract terpenoids in aquatic environments by using a hydrophobic absorbent, thus reducing or eliminating off-flavor in water and aquaculture products which is caused by cyanobacteria-produced terpenoids. ... | 06/07/2005 |
| 6805892 | Production of liquid foods without off-flavors In a production of liquid food product from protein containing solid food, some enzymes may produce undesirable off-flavor volatiles. Grinding solid food in a liquid under pressure achieves inactivation of enzymes over a wider window of operating temperature than po... | 10/19/2004 |
| 6713112 | Meal cooler centrifugal separator A particulate capture system having a plurality of high speed rotating paddles for separating particulate from an air stream. The system includes an air circulating chamber within a centrifuge that separates a first portion of particulate trapped within an air strea... | 03/30/2004 |
| 6638560 | Process for extracting and desolventizing natural oil-containing food products with minimum structural damage The present invention is an improvement in a method of desolventizing a marc resulting from the extraction of a mass of an oil-containing material with a normally gaseous hydrocarbon solvent for the oil therein after completion of the extraction, the solv... | 10/28/2003 |
| 6544570 | Method for treating brassicaceous vegetables and producing brassicaceous vegetable beverages The present invention has an object which is not to allow a characteristic discomfort smell to generate in processing brassicaceous vegetables typical of cabbages. According to the present invention are provided processes in which after pretreatment of lo... | 04/08/2003 |
| 6497908 | Turmeric-containing cooking oils and fats One species or a mixture of a plurality of species of turmeric, which are made to contain a water content and dried after being irradiated with a far infra-red ray, is soaked in cooking oils and fats. A far infra-red ray is further irradiated, so that oil... | 12/24/2002 |
| 6482458 | Method for preparing a cheese having a closed rind and a virtually blind structure A method for preparing a cheese having a closed rind, wherein fresh granular curd is subjected to a pressing treatment in a cheese pressing mold until a rind forms and the desired moisture content in the cheese has been achieved. Prior to the traditional ... | 11/19/2002 |
| 6465031 | 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... | 10/15/2002 |
| 6447832 | Coconut concentrate deflavoring process A process effective for providing a deflavored coconut concentrate is provided. More specifically, a coconut concentrate is processed to separate coconut oil from coconut concentrate fibrous material. The separated oil is deodorized and blended back with ... | 09/10/2002 |
| 6322830 | Ready-to-bake, shelf-stable cake dough and process for its manufacture A ready-to-bake, shelf-stable cake dough consisting essentially of flour, fat, sugar, eggs and water and usual dough additives and comprising a leavening system, the dough having a water activity of below 0.85 and being packed in an essentially gas-imperm... | 11/27/2001 |
| 6303172 | Method of treating commercial grade products to remove undesirable odors and flavors A method of treating antimicrobial products, dairy products, pharmaceutical products and other products having offensive tastes or odors to remove the off-odors and off-tastes from the products. The method involves exposing a selected commercial grade pro... | 10/16/2001 |
| 6280787 | Gas flushing method The present invention includes a gas flushing device that includes a piston portion having a hole to introduce the flushing gas. The present invention also includes a method for removing air from a container that stores food. The method includes providing... | 08/28/2001 |
| 6238713 | Process for producing an oxidation-protected vitamin C preparation A method of manufacturing an oxidation-protected Vitamin C product is disclosed, said method comprising dissolving ascorbic acid crystals in water, expelling free oxygen from the water, mixing the solution with a gel-forming agent, introducing the gel int... | 05/29/2001 |
| 6180146 | Process for reducing the oxidation of food products by electrochemical extraction of oxygen A process is provided for treating food products in order to reduce or eliminate the detrimental effects of the presence of oxygen in the atmosphere which is in contact with the products and, more particularly, the external surface of the products. A non-... | 01/30/2001 |
| 6162480 | Fortification of a vegetable fat with antioxidants For at least one day olive fruits are soaked in vegetable oil, preferably in olive oil, with the effect that polyphenols diffuse into the surrounding oil. The raise of polyphenols in this oil is at least 10 ppm. The migrating polyphenols typically are fat... | 12/19/2000 |
| 6123969 | Method for deoxygenating food products The present invention relates to a method for deoxygenating a food product and packing it. This method includes the steps of supplying one or more products to an evacuation chamber, evacuating oxygen from the chamber for deoxygenating the chamber and the ... | 09/26/2000 |
| 6096346 | Method of obtaining extract of shark's cartilage A method of obtaining an extract of shark's cartilage is provided wherein a shark's cartilage is processed through five steps. The five steps are smashing, cleaning, purifying, deodorizing, and sterilizing. The result of this process is a pure white produ... | 08/01/2000 |
| 6090427 | Natural cocoa aroma/flavor compositions and methods for preparing same Natural cocoa flavor and aroma compositions are prepared by passing a natural aroma gas, preferably from cocoa beans, through one or more condensers to remove water and substantially all the acetic acid present therein. The aroma gas may then be placed in... | 07/18/2000 |
| 6080440 | Process for decreasing the discoloration of vegetables The present invention is directed to a process which includes the steps of forming a mixture by submerging a vegetative food product in an amount of water sufficient to cover the food product; degassing the mixture for a time and amount of pressure suffic... | 06/27/2000 |
| 6039994 | Ready-to-bake shelf-stable cake dough and process for its manufacture A ready-to-bake, shelf-stable cake dough consisting essentially of flour, fat, sugar, eggs and water and usual dough additives and comprising a leavening system, the dough having a water activity of below 0.85 and being packed in an essentially gas-imperm... | 03/21/2000 |
| 6024998 | Process for the removal of undesired lipophilic contaminations and/or residues, which are contained in beverages or in vegetable preparations A process for the removal of undesired lipophilic contaminations and/or residues, which are contained in beverages or in vegetable preparations. The process comprises a first step in which a beverage or vegetable preparation is mixed with a lipophilic pha... | 02/15/2000 |
| 5993876 | Process for enzymatic inactivation subsequent to the extraction of puree from food products The invention falls within the sector of processes and plants for the processing of food products, in particular fruit. The process envisages enzymatic inactivation of puree by means of heating in a recirculation circuit kept full of puree. The plant comp... | 11/30/1999 |
| 5972401 | Process for manufacturing tasteless super-purified smoke for treating seafood to be frozen and thawed Tasteless super-purified smoke is manufactured to treat seafood and meat to preserve the freshness, color, texture, and natural flavor, particularly after the food is frozen and thawed. The smoke is generated by burning an organic smoking material at pref... | 10/26/1999 |
| 5958494 | Roasting system with heat recycler A roasting system includes a roasting chamber having an air infeed vent for receiving air and a flue for directing exhaust air from the roasting chamber. An air reconditioning system coupled between the air infeed vent and the flue eliminates the need for... | 09/28/1999 |
| 5945150 | Method for production of chocolate A process for manufacturing chocolate includes premixing a charge of cocoa paste, sugar, and optionally powdered milk under application of heat, subsequently conveying the charge to a first grinder, and thereafter treating the resulting paste by tumbling ... | 08/31/1999 |
| 5908652 | Method for modifying aroma-containing gas A method for modifying an aroma-containing gas comprising volatile components recovered from coffee, characterized by contacting the aroma-containing gas with molecule sieve carbon oxidized with a strong acid is disclosed. This method removes undesirable ... | 06/01/1999 |
| 5906848 | Process for the removal of undesired contaminations and/or residues contained in beverages or in vegetable preparation A process for the removal of undesired lipophilic contaminations and/or residues, which are contained in beverages or in vegetable preparations. The process comprises a first step in which a beverage or vegetable preparation is mixed with a lipophilic pha... | 05/25/1999 |
| 5858448 | Process for preparing textured soybean protein This invention provides a process for preparing a textured soybean protein (TSP), the process having the steps of pressurizing and heating a raw material containing a soybean protein and water, quickly releasing the pressure to texturize the protein, brin... | 01/12/1999 |
| 5672371 | Method for separating the toxic resinous fraction from prepared whole jojoba seeds or jojoba seed press-cake The resinous fraction comprising toxic p-coumaric acid derivatives is extracted from jojoba press-cake by means of an apolar mixture of solvents which mixture is a selective eluter for said p-coumaric acid derivatives. Particularly the extraction is perfo... | 09/30/1997 |
| 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 |
