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| Number | Title | Issue Date |
| 8053014 | Liquid seasoning The present invention is a liquid seasoning containing the following (A), (B), and (C): (A) 0.4 to 8% by mass of sodium (B) 0.01 to 4% by mass of flavonoid (C) 1 to 10% by mass of ethanol ... | 11/08/2011 |
| 7887868 | Liquid seasoning A liquid seasoning, comprising: (A) 3.55% by weight or less of sodium; (B) 0.5 to 4.2% by weight of potassium; and (C) 0.05 to 20% by weight of a substance having an antihypertensive effect. Salty taste is sufficiently provided... | 02/15/2011 |
| 7718209 | Low-salt soy sauce A low common salt soy sauce, which has good flavor, significantly suppresses elevation of blood pressure, prevents cardiac hypertrophy, and is also available as special nutritious food, is obtained. 1.0% to 10.0% by weight of potassium chloride and 0.1% to 5.0% by w... | 05/18/2010 |
| 7455870 | Cold process, oven stable fruit paste and method of making such paste A cold process bake fruit paste including a fruit concentrate, water, a corn syrup sweetener, and a stabilizer system comprising a blend of first instant granular modified corn starch hydratable into a highly viscose free standing mass when exposed to free water and... | 11/25/2008 |
| 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 |
| 7354616 | Modified oilseed material with a high gel strength Modified oilseed material with a high gel strength is described. The modified oilseed material can be utilized in a variety of nutritional applications, including the preparation of protein supplemented food products such as processed meat products. The modified oil... | 04/08/2008 |
| 7309510 | Stable cheese condiment A cheese condiment is described. The cheese condiment is ambient stable, and not tart at a pH below 3.75. The cheese condiment contains an oil-in-water emulsion and cheese component that has been added before emulsion formation. ... | 12/18/2007 |
| 7273630 | Process for cleaning and disinfecting food products A composition and process for improving the quality of raw food product such as seafood, meat and fowl including a treatment of a bath, rinse, ice blend, steam or spray for preparing the raw food product, such as fresh fish, meat or poultry or produce. Before the tr... | 09/25/2007 |
| 7255889 | Chicken soup mix composition and a process for preparing the same Preparation of dehydrated chicken soup mix involves pressure cooking of chicken meat along with ginger, garlic and onion, separation of liquid extract from cooked meat, separation of meat from the bone, blending of cooked meat and extract with starch and spices into... | 08/14/2007 |
| 7214713 | Antraquinone compositions as anticancer compositions and nutrition supplements and methods of making and using them A food supplement having prophylactic and-cancer effects, wherein the supplement comprises 20 to 99.99% by weight of a product of biosynthesis by the productive microorganism Penicillium oxalicum var. Armeniaca CCM 8242, obtained by fermentation of a nutrient broth ... | 05/08/2007 |
| 7189423 | pH control of sauces used on acidified pasta or rice A pasta or rice meal in which the pasta has been acidified to ensure shelf stability. In order to provide the meal so as not to have the uncharacteristically unpleasant taste of acidic flavor notes by mixing a sauce which has had its pH modified by a mixture of an e... | 03/13/2007 |
| 7186433 | Fibre-enriched drinks The subject of the invention is a fiber-enriched low-calorie drink, characterized in that it comprises 1.5 to 90 g, by dry weight per liter of drink, or branched maltodextrins having between 15 and 35% of 1→6 glucoside linkages, a reducing sugar content of less th... | 03/06/2007 |
| 7153536 | Method for preparation of a food sauce A method for preparation of a food sauce having a fresh fruit suspension. The method disclosed by the invention involves manipulating the pre-gel of a low methoxyl pectin by various processing steps and ingredient additions. The end product provides a sauce having a... | 12/26/2006 |
| 7141268 | Watery rice gruel and production method thereof A watery rice gruel and a production method of a watery rice gruel, which can be taken even by patients such as cancer patients who have experienced an extreme loss of appetite, stimulate the hypothalamus in the brains of these patients and enhance their appetite as... | 11/28/2006 |
| 7122217 | Tomato-based caramelized sauce and process for making same A tomato-based sauce and a process for making such sauce. The sauce of the invention is primarily intended as a pasta sauce, which has a unique texture and taste. The preparation of the sauce includes the inclusion of a substantial quantity of sugar. The components ... | 10/17/2006 |
| 7067498 | Polymer controlled induced viscosity fiber system and uses thereof The present invention relates generally to a method of blunting the postprandial glycemic response in a human by feeding an induced viscosity fiber system. The invention also relates to an induced viscosity fiber system and the liquid products that incorporate the i... | 06/27/2006 |
| 7037545 | Multi-stage thickening composition for use with packaged food items and process for using same A multi-stage thickening composition for use in facilitating the handling and continuous packaging of a food product, and for providing a desired final shape and texture for the food product. Relatively rapid-setting and slower-setting consumable gels form one prefe... | 05/02/2006 |
| 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 |
| 6948422 | Soup supplying apparatus A soup supplying apparatus includes a vessel 5 for accommodating a soup, a funnel member 40 arranged within the vessel 5 and rotatively moving to the outside of the vessel 5 through an opening 5a, a ladling member 11 ... | 09/27/2005 |
| 6942889 | Balsamic sauce for alimentary use, with a basis of balsamic vinegar of Modena A sauce for alimentary use containing, as main ingredient, balsamic vinegar of Modena, combined with thickening agents and sugars. The balsamic sauce offers the advantage of imparting the taste of vinegar directly to those foods, on which regular balsamic vinegar of... | 09/13/2005 |
| 6926918 | Fish hydrolysates as salt replacement Bonito hydrolysate (e.g. katsuobushi oligopeptide (KO)) enhances the flavour of salt and may be used to replace salt in foods and beverages. ... | 08/09/2005 |
| 6924420 | Processed tomato products The present invention provides yellow tomato plants producing fruit suitable for processing. ... | 08/02/2005 |
| 6919306 | Method of skin care The present invention provides a method for skin care by orally administering a skin care agent comprising an ingestible carrier and natural-type N-acetylglucosamine obtainable by hydrolysis of chitin with an acid, an enzyme, or an acid and an enzyme, wherein the na... | 07/19/2005 |
| 6899913 | Foodstuff containing discrete starch particles The invention relates to starch used in the food industry, more specifically to starch used in processed foodstuff that, at least in one processing step, is subject to heat and, or shear treatment. The invention provides use of modified starches and methods to use t... | 05/31/2005 |
| 6893675 | Acidified imitation cheese sauce and pudding compositions and methods for producing such compositions An acidified imitation cheese sauce or pudding is prepared comprising a thickener, an acidulant in an amount not grater than about 0.5% equivalents of glacial acetic by weight of the composition, and a protein in an amount of less than 1% by weight of the compositio... | 05/17/2005 |
| 6869634 | Barbecue sauce and process for making same A barbecue sauce is provided containing a mixture of vinegar, lemon juice, sage, red pepper, paprika, black pepper, white pepper, Worcestershire sauce, steak sauce, margarine, brown sugar, chili powder, garlic salt, onion salt, seasoning salt, meat tenderizer, tomat... | 03/22/2005 |
| 6863908 | Universal sauce base A universal sauce base, i.e. an edible composition, having a low pH for use in hot or cold food applications that is microbiologically stable, heat stable and freeze-thaw tolerant. The universal sauce base has an oil-in-water emulsion and comprises water, vegetable ... | 03/08/2005 |
| 6861085 | Process for preparing a storage-stable brown stock The invention relates to a process for preparing a storage-stable brown stock from meat extract and vegetable juice and other customary additives. In a first reaction, a liquid mixture having a solids content of 65-85%, preferably 75-80% by weight, of meat extract, ... | 03/01/2005 |
| 6841184 | Modified oilseed material A modified oilseed material formed from oilseed-based material is described. The modified oilseed material can be utilized in a variety of nutritional applications, including the preparation of protein supplemented food products such as beverages, processed meats, f... | 01/11/2005 |
| 6838100 | Cultured protein hydrolysate This invention relates to a process for the production of a cultured savory base by hydrolyzing a protein-containing material using a combination of at least one enzyme with at least one thermotolerant lactic acid bacteria strain selected for its ability to provide ... | 01/04/2005 |
| 6827962 | Balsamic sauce for alimentary use, with a basis of balsamic vinegar of Modena A sauce for alimentary use containing, as main ingredient, balsamic vinegar of Modena, combined with thickening agents and sugars. The balsamic sauce offers the advantage of imparting the taste of vinegar directly to those foods, on which regular balsamic vinegar of... | 12/07/2004 |
| 6808730 | Highly acidic metalated organic acid as a food additive The use of a highly acidic metalated organic acid composition (“HAMO”) as a food additive. The HAMO is used to reduce biological contaminants, and thus preserve, a nutriment. The HAMO is being absorbed in, or adsorbed on, a nutriment material to give a prepared ... | 10/26/2004 |
| 6800309 | Broth/stock and methods for preparation thereof A method of producing a broth or stock, comprising mincing animal bone, mixing meat and/or meat extract and/or bone extract with the minced bone; and heating the mixture to effect coagulation thereof. The heating step may comprise retort sterilization. The coagulate... | 10/05/2004 |
| 6793948 | High quality dried bouillon and methods for preparation thereof An edible dry animal product comprising a dehydrated mixture of meat and meat extract and/or bone extract, contained within a water-permeable flexible container adapted for hot water extraction of soluble materials while retaining insoluble materials. The meat is pr... | 09/21/2004 |
| 6767574 | Microbiologically stable cooking system A complementary combination liquid/paste sauce composition and a dry, particulate seasoning composition, both of which are interdependent for effective cook up is taught. The sauce is fluid and thus has a selected amount of water and could be subject to microbiologi... | 07/27/2004 |
| 6759075 | Brown broth A fond de veau is produced by boiling baked meats for extraction independently, separating a boiled extract therefrom, and reacting a protease with at least a residue of the meats to produce a protein decomposition solution, and then using said protein decomposition... | 07/06/2004 |
| 6759078 | Aseptic cream substitute An aseptic cream substitute comprising a composition of water, a dry blend, and a meltable oil or fat, wherein the dry blend comprises microparticulated and denatured whey protein concentrate and xanthan gum, wherein the composition is pasteurized and then homogeniz... | 07/06/2004 |
| 6746705 | Thermally converted starches and the method of preparation thereof The present invention provides an efficient acid conversion process by which native and modified starches may be treated to afford products with low viscosity and a higher proportion of lower molecular weight compounds than the corresponding aqueous acid conversion ... | 06/08/2004 |
| 6723356 | High quality fermented bouillon, and method for production thereof A method for making a bouillon, comprising providing meat, and meat extract and/or bone extract; lactic acid fermenting at least an extract portion, or further providing lactic acid fermentation products; and dehydrating the mixture of meat and meat extract and/or b... | 04/20/2004 |
| 6720019 | Method of intensifying the pulpy or gritty texture of foodstuffs A method of intensifying the pulpy or gritty texture of pulpy or gritty liquid to pasty foodstuffs by adding amylopectin potato starch, i.e. potato starch having an amylopectin content of at least 95%, preferably at least 98%. In this manner, an organoleptic improve... | 04/13/2004 |
