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| Number | Title | Issue Date |
| 7854950 | Pressure treating food to reduce spoilage The present invention broadly describes a method of pressure treating foods containing cultures, wherein the pressure treatments are performed under such conditions such that cultures survive while the growth of spoilage microflora is reduced, delayed, prevented or ... | 12/21/2010 |
| 7771768 | Food packaging method A method of pasteurising and vacuum packing food (2), comprising the steps of placing the food (2) on a tray 81) having a flexible bottom (7) and stiff lateral walls (8) extending in the vertical direction of the tray (1), u... | 08/10/2010 |
| 7629012 | Surface pasteurization method A method for processing a food product involves transporting the food product through a plurality of stations including a loading station, a pasteurization station, and a closing station. The surface of the food product is pasteurized by convectively transferring he... | 12/08/2009 |
| 7413761 | Method for treating a solvent-extracted plant residue with a fat A method of treating solvent-extracted plant residue comprises (a) providing a plant residue of one or more plant parts with a reduced content of plant fats, the fats having been extracted by means of a solvent for said plant fats; (b) mixing said solvent-extracted ... | 08/19/2008 |
| 7407682 | Method of maintaining aseptic conditions in a juice plant in brief production stoppages The present invention relates to a method for maintaining aseptic conditions in a juice plant in brief productional stoppages. The plant is of the type where juice concentrate is heated to a certain temperature in that steam is supplied to the concentrate. The juice... | 08/05/2008 |
| 7402326 | Process for producing cooked noodles A process of producing cooked noodles, including the step of heating cooked noodles by direct contact with saturated steam at 105° to 150° C. or the step of heating comprising the substeps of directly applying saturated steam at 105° to 150° C. to cooked noodles... | 07/22/2008 |
| 7387808 | Persimmon vinegar powder and process for preparing the same The invention relates to process for preparing persimmon vinegar, in which persimmon extract is added to persimmon concentrate to obtain a mixture and then the mixture is spray dried; and vinegar powder having a taste and a smell convenient to eat, produced by the p... | 06/17/2008 |
| 7368139 | Aseptic processing system for fruit filling An apparatus for aseptic processing of a viscous food product includes a product tank configured to hold the viscous food product. A first pump is configured to pump the viscous food product from the product tank through a heat exchanger at a given rate. A cleaning ... | 05/06/2008 |
| 7314645 | Process for preparing nutritious cooked rice in aseptic package A process for preparing nutritious cooked rice in an aseptic package, by mixing ginseng, jujube, chestnut and black rice, which has excellent taste and smell and capability of long-term preservation at room temperature. The process includes treating ginseng, jujube ... | 01/01/2008 |
| 7314746 | Apparatus and method for preparative scale purification of nucleic acids Apparatus and methods are described for pharmaceutical grade manufacture extrachromosomal nucleic acids from cell lysates using flotation to separate and eliminate undesired insoluble cellular debris including chromosomal DNA from the lysates. A gas is introduced to... | 01/01/2008 |
| 7285299 | Surface pasteurization of cooked food products A method of surface pasteurizing precooked food products which are contained in packages. The method preferably comprises the steps of continuously heating the packages of the precooked food product such that the outer surfaces of the products contained within the p... | 10/23/2007 |
| 7285302 | Device and method for the thermal treatment of unshelled eggs The invention is relating to device for the controlled heating and cooling and conservation of eggs (18) that is provided with an oven space (13) with a carrier plate (7) with holders for the positioning of the eggs (18) substantially upr... | 10/23/2007 |
| 7285301 | Method for producing nutritionally balanced food compositions This invention relates to a process for manufacturing nutritionally balanced food compositions suitable for retort sterilization which have a low pH, extended shelf life, high antimicrobial activity, and which include protein in a stable emulsion. The primary protei... | 10/23/2007 |
| 7261911 | Aseptically packaged, extensively hydrolyzed, liquid nutritional formula and method for making it Disclosed are sterilized, aseptically packaged, liquid nutritional formulas, and corresponding methods of making the formulas, wherein the formulas comprise Vitamin D and extensively hydrolyzed protein having a degree of hydrolysis of at least about 20%, and wherein... | 08/28/2007 |
| 7220381 | Method for high pressure treatment of substances under controlled temperature conditions A product carrier for use in pressure processing substances is substantially fluidically closed, and is insulated, to prevent heat transfer from the product being treated to the cooler wall of the pressure vessel. The insulating material has compression heating prop... | 05/22/2007 |
| 7211287 | Egg Products Presented herein are methods of treating egg products to increase shelf life, which include treating the egg products with high pressure. In addition, the egg products may be pasteurized before, during, or after the pressure-treatment. Optionally, the egg products m... | 05/01/2007 |
| 7208189 | Low sodium salt of botanic origin The invention describes the cost effective process for the preparation of a mixture of salts having low sodium salt (health salt) contain and exclusively derived from vegetable sources which have desired sodium chloride: potassium chloride ratio and traces of micron... | 04/24/2007 |
| 7205018 | Carbonated protein drink and method of making An improved carbonated protein beverage/drink composition which provides a relatively high protein content, ranging from about 2% by weight to about 15% by weight, while simultaneously employing a carbonation concentration between about 0.1 volumes of carbonation (p... | 04/17/2007 |
| 7186430 | UHT pasteurizer with regeneration A pasteurization arrangement employs regeneration to bring raw milk or other liquid food product up to a few degrees below a UHT pasteurizing temperature. The product is first heated up by regeneration to about 175° F., and held at this temperature for about sixty ... | 03/06/2007 |
| 7157109 | Natural re-hydrating and energizing beverage based on coconut water, fruit juices and incorporated nutritive components A natural re-hydrating and energizing beverage based on coconut water, fruit juices and incorporated nutritive components, to produce a natural isotonic beverage with a striking or gasified aspect in a mixture of coconut water, concentrated fruit juices (pineapple, ... | 01/02/2007 |
| 7150892 | Method of thermally treating flour for hygienic purposes This invention relates to a method and a device for thermally treating flour, especially middlings, for hygienic purposes. The device includes modules which are a first, heatable batch mixer (4) with a pre-mounted depot (1). The batch mixer is connecte... | 12/19/2006 |
| 7147363 | Device for thermal treatment of flour for hygenic purposes This invention relates to a method and a device for thermally treating flour, especially middlings, for hygienic purposes. The device includes modules which are a first, heatable batch mixer (4) with a pre-mounted depot (1). The batch mixer is connecte... | 12/12/2006 |
| 7138151 | Calcium-fortified acidic beverages Calcium-fortified acidic beverages that are stable against calcium precipitation when stored for prolonged period at room temperature and elevated temperatures. ... | 11/21/2006 |
| 7117814 | Method of producing avian eggs and birds of germ-free status A method of rearing a bird of germ-free status comprises housing a bird as a parent bird, surgically removing an egg in its shell from the parent bird prior to transfer of the egg to the cloaca in the parent bird, incubating the egg still in its shell and hatching t... | 10/10/2006 |
| 7108882 | Surface treatment of animal tissue A method for surface treating animal tissue is provided by the invention. The method includes the steps of providing animal tissue having an average size of between about 0.5 inch and about 16 inches in length, introducing the animal tissue into a bath provided at a... | 09/19/2006 |
| 7094438 | Frozen concentrated liquid whole egg and method of making same The invention is directed to a frozen concentrated liquid whole egg product and a process for making the frozen concentrated product. The product has from about 33 to about 49 weight solids, from about 51 to about 67 weight percent water and a viscosity at 40° F. o... | 08/22/2006 |
| 7048960 | High lignan flaxseed product and product by process The present invention includes a high lignan concentrate (3% to 5% or greater) flax seed product, and product by process, which can be produced by 1) supplying a uniformly colored quantity of flax seeds with less than 5 percent visually darker seeds; 2) milling the ... | 05/23/2006 |
| 7048958 | Steam heater The invention relates to a device for treating a fluid product (4) such as a dairy product, with heat (6), the product (8) being transported with steam through a product conduit for treating the product with heat coming from the steam, the produ... | 05/23/2006 |
| 7041177 | High temperature rapid soil removal method A method of removing soil an article including the steps of immersing said article in an alkaline composition having a concentration of at least one source of alkalinity about 0.25% or higher, dehydrating the soil and rehydrating the soil at a pH which is neutral. T... | 05/09/2006 |
| 7022360 | Method of producing a frozen marinated reconstituted meat product An improved method of marinating and reconstituting meat from trims of fish, poultry, pork, beef or the like comprises the steps of freezing the trims, adding marinade to the frozen trims and compressing the frozen trims to a sufficient pressure to lower the freezin... | 04/04/2006 |
| 7018670 | Method and apparatus for producing particles of a foodstuff An apparatus for and a method of producing particles of a foodstuff is provided. A liquid form of a sterilized or pasteurized foodstuff is deposited in the form of a film or a strip on a surface of a rotating cooling roller or cooling be1t. The foodstuff is then det... | 03/28/2006 |
| 7011861 | Whipped yogurt products and method of preparation The present invention provides improvements in dairy products especially cultured dairy products such as stirred style yogurt. The improvement provides aerated or whipped yogurt products and methods of preparing such improved whipped yogurt products. The improvement... | 03/14/2006 |
| 7008659 | Inert gas-filled cooking system An inert gas-filled cooking process is disclosed which provides for quick sterilization of food in inert gas-filled packages in a manner that prevents deterioration of food quality as well as assures a long taste guaranteed period by raising the temperature of hot w... | 03/07/2006 |
| 7005157 | Food products and their method of preparation The present invention provides methods for preparing at least pasteurized hydrated emulsifier compositions. The methods for preparing an aseptic hydrated emulsifier comprise the steps of: A. Preparing a hydrated emulsifier blend of lactylated mono- and di-glycerides... | 02/28/2006 |
| 6998146 | Food products and their method of preparation The present invention provides methods for preparing at least pasteurized hydrated emulsifier compositions. The methods for preparing an aseptic hydrated emulsifier comprise the steps of: A. Preparing a hydrated emulsifier blend of lactylated mono- and di-glycerides... | 02/14/2006 |
| 6994878 | Method and apparatus for continuous flow reduction of microbial and/or enzymatic activity in a liquid beer product using carbon dioxide A continuous method for reducing one or more of microorganisms or enzymes in a liquid beer or wine product, the method comprising the steps of: a) forming a pressurized mixture by i) combining a pressur... | 02/07/2006 |
| 6991823 | Nutritional mineral fortification of milk A calcium and/or nutritional mineral fortified milk or milk powder product utilizes pyrophosphates or orthophosphates in combination with maintenance of pH within the range of 6.5 to 7.5 to render the milk heat stable. Additional calcium and/or nutritional mineral i... | 01/31/2006 |
| 6974599 | Method of controlling salmonella in shell eggs The present invention relates to producing a safer shell egg through thermal treatment. The present invention provides methods of producing a shell egg wherein the albumen and the yolk of the shell egg receives a thermal treatment sufficient to pasteurize the shell ... | 12/13/2005 |
| 6953507 | Low temperature cleaning The invention relates to a method of low temperature cleaning and applying an antimicrobial treatment to food and beverage plant equipment. In addition, the method includes carbon dioxide compatible chemistry. The method may be achieved through a multi-step method. | 10/11/2005 |
| 6924420 | Processed tomato products The present invention provides yellow tomato plants producing fruit suitable for processing. ... | 08/02/2005 |
