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| Number | Title | Issue Date |
| 7781008 | Scarified infused dried buoyant cranberries and method for making same Disclosed is a scarified, whole, dried, infused, buoyant cranberry. Further a process for preparing the cranberry is disclosed. The process includes sizing individually quick frozen cranberries by collecting those that pass through a mesh screen with 16 millimeter o... | 08/24/2010 |
| 7709043 | Method of preparing processed root vegetables or fruit vegetables Provided is a method of preparing processed root vegetables or fruit vegetables including: a) heat-treating vegetables selected from the group consisting of root vegetables and fruit vegetables; b) immersing the heat-treated vegetables in a sugar solution; c) prepar... | 05/04/2010 |
| 7625592 | Process and formulation for dried tomatoes A process for drying tomatoes which produces higher yielding dried tomatoes having improved color and flavor without the use of preservatives and sulfur dioxide is provided. Generally, the process includes chilling or freezing tomatoes, infusing the tomatoes with an... | 12/01/2009 |
| 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 |
| 7235276 | High protein puffed food product and method of preparation Disclosed are ready-to-eat puffed dried food products that are high both in protein and in fiber. The cereals contain sufficient amounts of at least one protein ingredient to provide a total protein content about 50% to 75% (dry weight) of the cooked food product; s... | 06/26/2007 |
| 7169422 | Manufacture of granola and snack-food products A method for making a granola or snack-food product comprises (a) mixing ingredients for said granola or snack-food product with liquid binder to obtain a formable mixture, wherein the mixing is carried out at elevated temperature and the binder is liquid at elevate... | 01/30/2007 |
| 7169434 | Molecular press dehydration method for vegetative tissue using the solid phase of water soluble polymer substances as a dehydrating agent The present method is related to a molecular press dehydration method of vegetative tissues using water-soluble polymers in solid-phase as dehydrating agents. The molecular press dehydration method of the present invention is characterized by that dehydration is don... | 01/30/2007 |
| 7118772 | Inulin infused fruit and method of preparation Dried foods infused with inulin are provided, especially whole fruit pieces. Such products are characterized as food pieces having a water activity ranging from about 0.15 to 0.5. The foods can comprise about 1% to 30% inulin. The inulin has a D.P ranging from about... | 10/10/2006 |
| 7105197 | Process for preparing intermediate moisture vegetables Methods are provided for preparing intermediate moisture vegetables. In one embodiment, this invention relates to a method for preparing intermediate moisture vegetables, said method comprising (1) predrying the vegetables to a moisture content of less than about 5 ... | 09/12/2006 |
| 7101581 | Food product and related method A food product and related method is provided in which the product is prepared in a manner that allows for optimum removal of food for consumption while retaining the delectable taste of the food and the overall easy storage and disposal of the food product. The foo... | 09/05/2006 |
| 7045161 | Method of producing processed food The object of the present invention is to provide a process for producing processed foods, which effectively exert the inherent flavor and taste of food materials, provide superior preservative stability, and keep the original form and color of the food materials; a... | 05/16/2006 |
| 7037539 | Nutritious strawberry fruit juice drink and method of making the same A strawberry juice drink is described along with a method of producing the drink. The drink is made solely from strawberries without being blended with other fruit or fruit flavorings. A blend of strawberries having a Brix reading above 6.5° is pureed and filtered ... | 05/02/2006 |
| 7008665 | Non-brittle dried fruits and vegetables This invention relates to non-brittle dried fruits and vegetables, especially non-brittle freeze-dried fruits and vegetables, and methods for preparing such fruits and vegetables. More specifically, this invention relates to non-brittle dried fruits and vegetables p... | 03/07/2006 |
| 6982101 | Sweetened nut butter spread and method for its production Disclosed is an improved sweetened nut butter spread having a desirable flavor and smooth texture. The sweetened nut butter spread is prepared by grinding nuts and/or oil seeds in the presence of an edible oil to form a nut paste containing ground nuts and/or oil se... | 01/03/2006 |
| 6977090 | Method for preserving the natural appearance of fresh and minimally processed fruits and vegetables A method of preserving the natural color and appearance of fresh and minimally processed fruits and vegetables, especially for inhibiting desiccation and/or discoloration of freshly processed vegetables such as carrots, resides in coating the fruit or vegetable with... | 12/20/2005 |
| 6905718 | Oat and corn products containing added ingredients and method An uncooked oat groat or corn endosperm product comprising added ingredients is provided, wherein the selected ingredients are incorporated inside or adsorbed on the oat groats or corn endosperm and are resistant to chipping or flaking off. Methods are provided for ... | 06/14/2005 |
| 6692789 | Reduced fat spreadable corn syrup compositions and methods of preparation thereof The present invention relates to a corn syrup composition that can be used in many applications in place of butter, margarine or other spreadable products. The corn syrup composition is lower in fat than conventional spreads, provides a pleasing flavor an... | 02/17/2004 |
| 6685974 | Process for preparing an oat-based functional syrup A process for preparing an oat-based functional syrup. The process includes milling an oat material to produce a base formulation. Material having a granulation of more than U.S. #100 mesh is separated from the base formulation. The base formulation is th... | 02/03/2004 |
| 6645544 | Process for preserving fresh pineapple A process for treating and storing freshly cut pineapple greatly enhances flavor and increases shelf life. The freshly cut pineapple is first surface-disinfected. Its Brix and acid, and thus Brix/acid ratio, are measured or estimated. Then selection is ma... | 11/11/2003 |
| 6630187 | Fruit preservation system A process for preserving fruit is disclosed which comprises covering the fruit with a mixture of apple cider, water, white sugar, brown sugar, and cornstarch, with optional flavoring or coloring agents such as vanilla extract or cinnamon.... | 10/07/2003 |
| 6599555 | Process for making a reduced-calorie fruit and/or vegetable spread A process for making, or preparing, a reduced-calorie fruit and/or vegetable spread product including whole, natural fruit(s) and/or vegetable(s), or combinations thereof, having improved flavor, texture (e.g., mouth feel), color, and nutritional value as... | 07/29/2003 |
| 6569487 | Fruit and vegetable processing method The invention concerns a method for processing vegetable products comprising an aqueous fraction, for producing vegetable-based foods. The invention is characterized in that it consists in: arranging vegetable products and crystallized sugar in a chamber,... | 05/27/2003 |
| 6524640 | High solids containing processed and shelf-stable vegetables The method for making high solids containing vegetables comprises immersing vegetables in a liquid of predetermined Brix until the vegetables reach a level of about 28 Brix to about 40 Brix where the liquid contains corn syrup, glycerin, and salts, removi... | 02/25/2003 |
| 6479092 | Method and apparatus for infusing fruit with sugar and for obtaining a substantial juice byproduct Method and apparatus for infusing fruits (which may include vegetables) with sugar. The apparatus includes a series of interconnected tanks (10, 12, 14, and 16). A stratified column of infusing liquor is caused to flow from a tank (50) via variable output... | 11/12/2002 |
| 6475512 | Process for improving glucose metabolism, satiety, and nutrient absorption in companion animals A process for feeding an animal a diet which alters the function and morphology of the gastrointestinal tract (GIT), a large lymphoid organ in the animal and which improves glucose metabolism, satiety, and nutrient absorption. The process involves feeding... | 11/05/2002 |
| 6444252 | Methods of preparation of gel products fortified with calcium Disclosed are improved, intermediate moisture sweetened gelled food compositions fortified with calcium supplied by calcium phosphate that is dispersed in an oil and/or fat. The gelled compositions comprise: A) about 55 to 85% by weight nutritive carbohyd... | 09/03/2002 |
| 6440483 | Method and apparatus for producing a fruit product A product and method for producing a fruit product from a fruit, the fruit including soluble fruit components. The method for producing a fruit product, the fruit product including soluble fruit components, extracts a desired amount of the soluble fruit c... | 08/27/2002 |
| 6440447 | Method and composition for enhancing milk production The present invention concerns a method of enhancing milk production by a ruminant that includes providing a feed that contains sorbitol and at least one additional feed component, and orally feeding the feed to the ruminant, the ruminant ingesting about ... | 08/27/2002 |
| 6403134 | Premium quality intermediate moisture vegetables and method of making Premium quality intermediate moisture vegetables and methods for preparing such vegetables are provided. The premium quality intermediate moisture vegetables are prepared by (a) infusing vegetables with an antimicrobial infusion cocktail at a temperature ... | 06/11/2002 |
| 6387438 | Processed cranberry product and process for preparing the same According to the present invention, there is provided a novel processed cranberry product which maintains the spherical form of the cranberry, and a process suitable for producing such a novel processed food. The processed cranberry product according to t... | 05/14/2002 |
| 6387436 | Granola-type food product and method A grain product is provided that contains flaked grains stabilized in a solid foam matrix that contains no added fat and cohesively binds together the flaked grains. The solid foam matrix has an expanded volume formed by introduction of a gas, which may b... | 05/14/2002 |
| 6361818 | Nutrient rich, low fat, high fiber, carrot product, and process of making Nutrient rich, low fat, high fiber, carrot product containing 20-50% by weight of fiber of which 15-40% by weight is insoluble and 5-10% by weight is soluble, 0.1-1.0% by weight of fat, 10-55% by weight of carbohydrates, 0.02-1% by weight of carotenoids a... | 03/26/2002 |
| 6344224 | Feed body for domestic animals The present invention relates to a fully edible feed body for domestic animals, comprising a central core having an elongated shape and a substantially circular or square section, to which at least one layer of a seed-based mixture is glued, and in which ... | 02/05/2002 |
| 6322835 | Low density fructan composition and method for preparing same A low density fructan having a loose density equal or less than 0.35 g/ml to a composition which comprises intimately associated with the fructan one or more of maltodextrins, polydextrose, sucrose, polyols and high intensity sweeteners. Also provided is ... | 11/27/2001 |
| 6316042 | Cooked rice for low temperature distribution The invention relates to boiled rice foods containing soybean polysaccharides and trehalose. The texture of the boiled rice foods does not deteriorate when returned to an edible state by de-chilling or thawing following distribution in a chilled or frozen... | 11/13/2001 |
| 6265014 | Candied tomatoes and process of making The invention relates to a process for the preparation of candied tomato pieces, in which tomatoes are peeled and cut into pieces, the pieces are sprinkled with a mixture based on sugar and salt, and then cooked. The invention also relates to candied toma... | 07/24/2001 |
| 6254919 | Preparation of shelf stable blueberries and moist shelf stable blueberry product A moist, shelf-stable blueberry product is prepared in a form suitable for packaging separately with muffin mixes, breakfast cereal and the like. The preferred product has a moisture content of from about 30 to about 50% and an Aw of from about... | 07/03/2001 |
| 6254912 | Method for non-fry cooking and its uses A method for non-fry cooking, comprising a step of heating and dehydrating a food material using an aqueous trehalose solution with a relatively-high temperature and concentration; a non-fried food product having a satisfactory mouth feel, flavor, taste a... | 07/03/2001 |
| 6251466 | Particulate natural fruit product and method of making same The present invention relates to a novel method of making a non-liquid fruit product (fruit chip) which has a natural fruit flavor and which can be formed in desired individual or discrete configurations and sizes. A method of making a dry particulate nat... | 06/26/2001 |
| 6241996 | Liquid soy nutritional products The present invention comprises a novel nutritional dietary composition that can be formulated for oral and enteral administration. The formulation derives substantially all of its protein from soy protein isolate or, in a second embodiment, from soy prot... | 06/05/2001 |
