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| Number | Title | Issue Date |
| 8071150 | Processing technique to thaw partially frozen fruits and vegetables and incorporating solids A method for thawing and infusing partially frozen fruits or vegetables. Individually quick frozen fruits or vegetables are introduced into a mixing kettle. An infusion solution is circulated from a solution tank, through a bed of fruits or vegetables, and back to a... | 12/06/2011 |
| 7998517 | Meat aging process A process for dry aging meat uses an enclosed, atmosphere controlled room with forced circulation, containing a stainless steel salt rack with a salt brick stack covering one wall. Each brick has a narrow width compared to its length for increased surface area and t... | 08/16/2011 |
| 7981456 | Solid alcohol product and process A solid, edible ethanol containing product which may be either a rubbery solid or a hard solid that is frozen about 24.8° F. (−4° C.). The product contains gelatin and the ethanol may be provided in the form of selected alcoholic beverages. ... | 07/19/2011 |
| 7754266 | Apparatus for and method of making a frozen confectionery product Apparatus for producing a serving of frozen confectionery product is characterized by a supply of liquid gas, a support for removably carrying a disposable container that holds a volume of unfrozen confectionery mix, and a holder for releasably holding a disposable ... | 07/13/2010 |
| 7687093 | Method and an apparatus for thawing frozen meat The invention comprises a method of thawing meat frozen in meat blocks (1) and comprising an apparatus for initial separation of the meat block (1) before the meat block (1) is placed in a rotating container (7), said meat block (1... | 03/30/2010 |
| 7438943 | Method for dehydro-roasting The present invention relates to a method for roasting vegetables and fruit, and the resultant roasted food product. In particular, the present method partially dehydrates the vegetable or fruit followed by roasting the dehydrated product, to produce a dehydro-roast... | 10/21/2008 |
| 7435440 | UHT pasteurizer with regeneration and ultra high temperature homogenization A pasteurization/homogenization arrangement with regeneration brings raw milk or other liquid food product up to a few degrees below a UHT pasteurizing temperature. The product is denaturized at 175° F. so that proteins do not deposit out. The product proceeds thro... | 10/14/2008 |
| 7429398 | Method of preserving live larvae for use as fishing bait This invention is a method of preserving without any chemical additives Ceratomia catalpae larvae (Catalpa worms) for use as fish bait by cleansing, blanching, and subsequently freezing them in sealed, moisture and vapor limiting bags. The larvae is first chi... | 09/30/2008 |
| 7418829 | Apparatus for the production of ice-cream mass with solid ingredients An apparatus is disclosed for the production of frozen ice-cream mass with solid ingredients, which in the finished ice-cream mass will appear substantially as inclusions which distinguish themselves by flavour, appearance and/or consistency from the surrounding hom... | 09/02/2008 |
| 7407681 | Process of making round items of frozen confectionery A round item of frozen confectionery having an even roundness and a shape generated by revolution but essentially lacking an apex, rough edges and forming tool marks, In particular, the frozen confectionery has the form of a ball similar in appearance to a ball made... | 08/05/2008 |
| 7326432 | Process for converting brined sweet cherries into sweetened dried red tart cherry-like products and stabilized black cherry-like products The invention typically includes value-added fruit products and processes for making value-added fruit products by providing brined cherries, optionally freezing the cherries in water for about 12 to about 72 hours, rinsing the cherries to remove sulfur to less than... | 02/05/2008 |
| 7306820 | Method for thawing frozen ground fish meat Disclosure is made of a method for thawing frozen ground fish meats which comprises almost uniformly milling a frozen ground fish meat mass and then thawing it by elevating temperature. Disclosure is further made of a process for producing materials for fish paste p... | 12/11/2007 |
| 7303060 | Material conveying system without dust rising A material conveying system without dust rising, having a plurality of trays; a transmission mechanism, for carrying the trays and transmitting the trays in motion; and a controller, for controlling the transmission mechanism, is characterized in that the material c... | 12/04/2007 |
| 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 |
| 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 |
| 7285300 | Roasting system An apparatus and method of roasting foodstuff such as coffee beans employ a roasting chamber for roasting the beans. An air circulation system operatively coupled with the chamber flows heated air over the beans and thereby roasts the beans, and an air cleaning arra... | 10/23/2007 |
| 7285203 | Method and apparatus for instrumental analysis in remote locations The present invention provides a method and apparatus for instrumental analysis in remote locations. In one embodiment, the present invention provides a method of controlling cathodic protection being applied to a metal structure having a surface disposed in an elec... | 10/23/2007 |
| 7261913 | Aerated frozen suspension with adjusted creaminess and scoop ability based on stress-controlled generation of superfine microstructures Products that are aerated multiphase systems containing an aqueous continuous fluid phase which may include solutes thus forming an aqueous syrup and disperse phases like gas/air cells, water ice crystals and solid/semi-solid fat globules or aggregates thereof, wher... | 08/28/2007 |
| 7249998 | Method for processing poultry A method is described for processing poultry, comprising the steps of supplying live poultry, stunning the live poultry in a stunning device, placing the stunned poultry into product carriers advanced along a conveyor, killing the poultry and removing the feathers f... | 07/31/2007 |
| 7229657 | Dulce de leche-flavored fat-based confection, method for making the same and confectionery candies making use of the same A dulce-flavored fat-based confection possessing a smooth and creamy mouthfeel and a thermally generated flavor and suitable for use in candy-shelling is provided. A method of making such a dulce-flavored fat-based confection is also disclosed. ... | 06/12/2007 |
| 7220441 | Method and a packaging for packaging and freezing food substances A method of packaging and freezing food substance comprising shaping of a plate of unfrozen food substance and subsequent packaging and freezing of the unfrozen plate of food substance, and wherein a carton packaging is used for packaging the unfrozen plate of the f... | 05/22/2007 |
| 7217437 | Method and installation for cooling slaughtered poultry The invention relates to a method for cooling slaughtered poultry, including the steps of: positioning the poultry with spread legs, with the abdominal cavity upward and oriented in the transporting direction of the poultry; and transporting the positioned poultry t... | 05/15/2007 |
| RE39631 | Process for making free-flowing, coated, frozen food A free-flowing, coated, frozen food and a method for making the same are disclosed. Discrete pieces of a free-flowing frozen food are introduced into a coating vessel where they are agitated to expose their surfaces and to maintain their free-flowing state throughou... | 05/15/2007 |
| 7217435 | Cherry nutraceutical A concentrated cherry nutraceutical is prepared by extracting cherry juice from cherries and repeatedly freezing the cherry juice and separating cherry juice of increased concentration while maintaining the juice at freezing conditions. ... | 05/15/2007 |
| 7217436 | Method for preparing germinated brown rice having improved texture and cookability without microbial contamination and a germinated brown rice obtained therefrom The present invention relates to a method for preparing germinated brown rice that has better texture, is easier to cook and has higher safety from microbial contamination compared with conventional germinated brown rice, by controlling the conditions for the germin... | 05/15/2007 |
| 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 |
| 7178356 | Freezer arrangement A freezer arrangement includes a room having a storage area and a blast cell, with the volume of the storage area being greater than the volume of the blast cell. Frozen food product is positioned in the storage area. A refrigeration unit draws air from the storage ... | 02/20/2007 |
| 7179498 | Frozen pasta product and process The present invention provides a process for the manufacture of frozen instant cooking pasta from elongated dried pasta products that substantially retains the pre-processing length of the dried pasta comprising the steps of: (i) dividing an elongated dried pasta pr... | 02/20/2007 |
| 7175868 | Assembly and method for demolding a body of frozen confection A method for demolding a body of frozen confection encased in a flexible disposable mold includes the steps of slicing the mold, applying heat to the mold sufficient to soften a surface portion of the body of confection to permit the mold to slip from the body, dire... | 02/13/2007 |
| 7169416 | Nutritional frozen dessert and methods of manufacture The invention relates to methods for preparing nutritional frozen desserts having palatable characteristics. The invention also includes the nutritious frozen desserts, and methods of treating subjects using the frozen desserts. ... | 01/30/2007 |
| 7169426 | Freezing vegetables The present invention relates to a process for the production of a frozen vegetable or part thereof, wherein said process comprises the steps: (i) heat-treating a vegetable or part thereof; (ii) under-cooling to a ... | 01/30/2007 |
| 7144150 | Rinseable splash shield and method of use The present application describes a method for rinsing a splash shield. According to the disclosed method, a vessel containing contents to be mixed is positioned in a mixing machine, and a splash shield is positioned over the opening of the vessel. After the materia... | 12/05/2006 |
| 7135202 | Method of vacuum tumbling for processing meat The present invention relates to a method of processing meat such as, but not limited to, turkey breast meat. The meat is vacuum tumbled prior to coagulation of blood within the meat, and the blood is withdrawn from the meat. The meat is then injected with a brine s... | 11/14/2006 |
| 7119306 | Food thawing cabinet and related methods In one aspect, a food thawing cabinet includes at least one thawing chamber and one or more wall blowers and a heater for producing a controlled high volume of air flow over food product, with the heater controlled in a cyclic manner. In another aspect, various adva... | 10/10/2006 |
| 7097871 | Deflavored vegetable powders, methods of making them, and systems for vegetable milling The present invention relates to vegetable powders and methods of making them. The methods can include one or more inventive methods of dehulling, steaming, and/or milling and air classifying a millable vegetable. The vegetable powders can have improved processing c... | 08/29/2006 |
| 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 |
| 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 |
| 7086940 | System for preventing carcass scorching The present invention is a system and method for rapidly cooling the exposed lean surfaces of a beef carcass. The system is adapted to reach important muscle regions, including the interior muscles located in the cavity of the carcass side. The system includes at le... | 08/08/2006 |
| 7087262 | Process for manufacturing dehydrated precooked flaked pinto beans A process for manufacturing dehydrated precooked flaked pinto beans begins with cleaning a quantity of beans. The cleaned beans are then pressure cooked. Following cooking, the beans are deposited on a perforated conveyor for transportation through a first dehydrato... | 08/08/2006 |
| 7081265 | Ice cream maker A dual bowl ice cream maker and method for selectively driving one or two mixing bowls, each mixing bowl in a separate mixing compartment, without requiring manipulation of either mixing bowl. ... | 07/25/2006 |
