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| Number | Title | Issue Date |
| 7479295 | Gravity biased grill wires A toaster including a housing with a toasting compartment, a heater located in the housing, a food cage movably supported in the toasting compartment for movement between a gripping position and a receiving position and a carriage movably supported in the housing. T... | 01/20/2009 |
| 7070825 | Infant formula The present invention is directed to a new unit dose packaging for infant formula. The infant formula is manufactured as a tablet. One tablet will typically contain sufficient nutrients to produce a single serving of the formula (i.e. the amount of formula an averag... | 07/04/2006 |
| 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 |
| 6780445 | System and method for making enhanced cheese A system and method for making an enhanced cheese product includes a milk processing system for developing cheese curd, and a mixing means which mixes the cheese curd and the enhancing agent. By applying negative pressure to a mixture of cheese curd and enhancing ag... | 08/24/2004 |
| 6607777 | Textured whey protein product and method A textured whey protein product for use as a meat extender or meat analog is prepared by thermoplastic extrusion of a composition containing whey protein concentrate and optionally an edible polysaccharide, such as cornstarch. Puffing of the extruded prod... | 08/19/2003 |
| 6327968 | System and method for producing par-baked pizza crusts A system for producing par-baked pizza crusts includes a pan formed from a unitary sheet of metal. The pan includes a number of recesses stamped into the sheet of metal, each recess being adapted to receive a corresponding dough portion. The pan also incl... | 12/11/2001 |
| 6325860 | Method of providing flavorful and aromatic compounds in absence of reducing sugars A method for making highly potent flavorful and aromatic substances for use in a smoking article is disclosed. The method includes providing a mixture containing hydroxyketone, a Strecker aldehyde, and ammonium hydroxide, and subjecting the mixture to hea... | 12/04/2001 |
| 6195908 | Method and device for thermal drying of a solid product in small pieces A method and device for thermal drying of a solid product in small pieces utilizing a first contact element and a second contact element between which a layer of the solid product can be brought into contact. The first contact element and, opposed thereto... | 03/06/2001 |
| 6156365 | Process for producing fully gelatinized hulled oats A process for producing fully and uniformly gelatinized hulled oats comprising the steps of: (i) adding water to the oats; and (ii) subjecting the moist oat product of step (i) to sufficient temperature and pressure for a suitable period of time to cause full ... | 12/05/2000 |
| 6153244 | Method for conditioning food products Apparatus for high speed grilling and/or conditioning of a food product which comprises: a heatable surface which is capable caramelizing the food product at a temperature in the range between about 425° F. to 575° F.; a chamber for enclosing the food p... | 11/28/2000 |
| 6120829 | Method of pressing dough portions The invention provides a press for bread products which includes two horizontally opposed, inclined press blocks which contain electromagnets with a trapezoidal pendulum block is pivotally mounted between the press blocks. The pendulum includes two large ... | 09/19/2000 |
| 6120809 | System and method for making enhanced cheese A system and method for making an enhanced cheese product includes a milk processing system for developing cheese curd, and a mixing means which mixes the cheese curd and the enhancing agent. By applying negative pressure to a mixture of cheese curd and e... | 09/19/2000 |
| 6110516 | Process for treating foods using saccharide esters and superatmospheric hydrostatic pressure In the disclosed treatment of foods or foodstuffs (particularly liquid and semi-liquid or semi-solid foods and solid foods such as meats and stews), the food or foodstuff is subjected to very high hydrostatic pressures in the presence of a saccharide este... | 08/29/2000 |
| 6060098 | Cereal cake and manufacturing method The invention provides a cereal cake formed by using germinated brown rice or other germinated cereal irradiated with far infrared rays as the material, and its manufacturing method, and more particularly it relates to cereal cake and its manufacturing me... | 05/09/2000 |
| 5997917 | Processed oats and a method of preparing the same Processed oats having a remarkably decreased viscosity when dispersed in hot water or boiling water, a method of preparing the same, and a food and beverage containing the same are disclosed. The processed oats may be prepared by contacting pressed oats w... | 12/07/1999 |
| 5939121 | Process of making a fast roasted coffee providing increased brew strength and darker cup color with desirable brew acidity Roast and ground or flaked coffee products which provide more brew strength and cup color at lower levels of brews solids. These coffee products include darker fasted roasted coffee that is predominantly high acidity-type coffee that provide, when brewed ... | 08/17/1999 |
| 5939116 | Method for far-infrared drying of food under reduced pressure at low temperature The invention relates to a method of sterilizing and dewatering food in a shortened length of time, still permitting the processed food to remain an elongated length of time in good taste. The inner pressure of an insulated dryer is raised by feeding nitr... | 08/17/1999 |
| 5840358 | Process for the preparation of an animal feed supplement based on fermentation broth A process for the preparation of an animal feed supplement based on fermentation broth is disclosed, wherein the supplement contains wholly or predominantly a fermentation product and the other constituents of the fermentation broth, which is characterise... | 11/24/1998 |
| 5690987 | Food grade processing method and products obtained therefrom A method for producing a high-quality, low oil content, concentrated protein cake from oil seeds, such as peanuts, almonds, soybeans and blends thereof, in which oil seeds having a moisture content of between about 5 and 9 percent by weight are blanched, ... | 11/25/1997 |
| 5681607 | Process for roasting coffee beans with steam An improved process for upgrading the quality of roasted coffee beans which comprises: a) roasting green coffee beans with steam for a period of time from 50 to 300 seconds at a steam temperature of from 251° to 400° C. at a pressure of 6.5 to 20.0 bar ... | 10/28/1997 |
| 5593715 | Method and apparatus for treating a pulverulent or particulate material with gas A bed plate for a fluidized bed defines a plurality of substantially uniformly distributed openings therein for allowing fluidizing gas to flow upwardly through the plate. The openings are divided into pairs and directed and shaped so that the gas flows t... | 01/14/1997 |
| 5567457 | Method for treating feed grains An improved process for treating grain used for animal feeds includes steps of conditioning the grain to soften the grain coats, quickly heating the grain to a temperature just below a temperature sufficient to cause the grains to burst, compressing the h... | 10/22/1996 |
| 5480672 | Process for making preserved edible foods from rootcrops A process for the production of an edible food supplement preservative from a rootcrop by processing such rootcrop into dry powder, the process steps including, placing the rootcrop in a closable vessel, subjecting the rootcrop to chopping or cutting whil... | 01/02/1996 |
| 5225233 | Process for the production of food materials The present invention provides a process for preparing a food material, the process comprising the steps of: concurrently dehydrating and shaping a hydrated fibrous material (HFM) by compression which material is prepared from soybean protein; and heating... | 07/06/1993 |
| 5185172 | Method for simulating open flame broiled meat products An apparatus for rapidly cooking meat products for a quick service restaurant which will simulate the appearance of an open flame broiled meat product. The meat product is clamped between a grill and a series of raised crown portions formed in the bottom ... | 02/09/1993 |
| 5183682 | Low moisture hot rolling process and product The present invention relates to a low moisture hot rolling process for preparing expanded grain products without the extended time or high energy requirements of prior art processes. More particularly, the present process comprises wetting parboiled grai... | 02/02/1993 |
| 5160757 | Process for making reduced density coffee This invention relates to an improved process for preparing reduced density roast coffee beans. The improved process comprises predrying green coffee beans to a moisture content of from about 0.5% to about 10% by weight, fast roasting the beans, and cooli... | 11/03/1992 |
| 4988590 | Ultrafast roasted coffee Disclosed herein is a coffee product which when brewed is characterized by having a reduced bitterness and improved freshness retention or brew holding quality. The coffee product is produced by an ultrafast roasting process wherein a blend of green coffe... | 01/29/1991 |
| 4919965 | Method of toasting slices of potato and other produce This invention relates to a process for toasting agricultural produce slices and more particularly potato slices and an apparatus for achieving this result. The resulting product is free of oils and fats, which is advantageous for people who are conscious... | 04/24/1990 |
| 4852333 | Method for making a ground coffee discoid pad A method for making a ground coffee discoid pad for brewing an express coffee wherein a pressure means applies a pressure to a coffee pad placed in a pocket made of water and air permeable material and simultaneously rotates in contact with the coffee sur... | 08/01/1989 |
| 4788072 | Method of dehydrating foods A method for dehydrating foods by the steps of subdividing the starting food to a suitable size, as by slicing or chopping; blanching the subdivided product in a blanching solution such as brine, acid, sugars; placing the material in a sealed vessel, and ... | 11/29/1988 |
| 4591508 | Coffee product and process An improved, lightly milled roast and ground coffee having high extractability, superior brew clarity, and an aroma intensity of from about 30,000 to about 55,000 G.C. counts and a method for making the same are disclosed. Roast coffee beans are cooled to... | 05/27/1986 |
| 4565705 | Production of Jerusalem artichoke flour This invention is for a process for production of flour from Jerusalem artichoke tubers. The tubers are reduced to particles having an average surface to volume ratio of not less than about 25 cm2 to 1 cm3 and the particles are expos... | 01/21/1986 |
| 4543264 | Method of treating oilseed material A bland and nutritive oilseed food product made from an oil seed having a fat content of at least approximately 10% and a protein content of at least approximately 20% is produced by a process involving the steps of heating a particulate oilseed material ... | 09/24/1985 |
| 4540591 | Robusta coffee steaming, roasting and blending method A method of steaming, roasting and blending Robusta coffee beans is disclosed. The green Robusta beans are first contacted with steam under pressure in a vessel. The vessel is continuously vented at a pressure of between 1 psig and 5 psig. Next, the steam... | 09/10/1985 |
| 4450176 | Method of treating soybean material A bland and nutritive soybean food product is produced by a process involving the steps of heating a proteinaceous soybean material with steam to preferably 220° F. and subjecting the proteinaceous soybean material to lower alcohol vapors. Initially, the... | 05/22/1984 |
| 4409255 | Cold water soluble gelatin and process An improved cold water soluble gelatin and a process for preparing it. An aqueous solution comprising gelatin and a mixture of corn syrup solids and maltodextrin is dried. The total weight of the corn syrup solids and maltodextrin in the solution will be ... | 10/11/1983 |
| 4401685 | Cold water soluble gelatin and process A cold water soluble gelatin and process by drying a thin layer of a gelatin solution containing sugar, corn syrup solids, maltodextrin, acid, and surfactant with heat from steam under pressure while maintaining the solution itself under an absolute press... | 08/30/1983 |
| 4394395 | Process for the production of a molded food product by sintering The invention relates to a process for producing a food product in the form of an individual article, particularly a bar, by sintering a powder-form starting material. To carry out the process, the powder is introduced into the cells of a mould, lightly c... | 07/19/1983 |
| 4331696 | Extra thin-flaked R & G coffee with structural integrity and increased extractability Extra-thin flaked roast and ground coffee with structural integrity and increased extractability for a less acidic beverage and a novel process for making same are disclosed.... | 05/25/1982 |
