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| Number | Title | Issue Date |
| 5888549 | Coffee and process for the production thereof Roasted coffee with an increased chlorogenic acid content of more than 2.8% by weight or instant coffee powder with an increased chlorogenic acid content of more than 8.5% by weight have a better compatibility. The increased chlorogenic acid content is ac... | 03/30/1999 |
| 5492702 | Substrate-limited yeast-leavened refrigerated dough products The present invention provides refrigeratable yeast-leavened dough compositions and methods of making such doughs. The dough composition and the strain of yeast used therein are chosen to limit the total leavening action of the yeast by controlling the am... | 02/20/1996 |
| 5474792 | Gasified coffee product and process A gasified coffee glass is disclosed which is prepared by forming a mixture containing 3% to 12% water and about 88 to 97% total coffee derived solids, heating the mixture, injecting a gas into the mixture and mixing to form a uniform mixture, forcing the... | 12/12/1995 |
| 5466477 | Preparation of process cheese using liquid sodium phosphate Sodium phosphate emulsifying agents can be prepared by contacting a liquid sodium phosphate with an effective amount of a source of alkalinity to give a liquid phosphate composition with a predetermined ratio of disodium phosphate and trisodium phosphate ... | 11/14/1995 |
| 5458893 | Process for treating water-soluble dietary fiber with beta-glucanase The present invention relates to an improved process for producing a beta-glucanase treated water-soluble dietary fiber composition wherein an aqueous dispersion of a gelatinized, milled, beta-glucan containing grain-based substrate is treated with an alp... | 10/17/1995 |
| 5455057 | Preparation of a soluble coffee granulate product A soluble coffee product which has the appearance of roast and ground coffee particles. The product is produced by a process in which a coffee extract is frozen, comminuted into particles, freeze-dried, and darkened. During the process, the particles are ... | 10/03/1995 |
| 5447731 | Process and an apparatus for the preparation of cheese A process and an apparatus for the production of cheese on the basis of milk or milk products where after pasteurizing and partially cooling the material, said material is subjected to membrane filtration, further cooling, dosing of rennet and starter and... | 09/05/1995 |
| 5445836 | Enzymatic clarification of tea extracts A process for producing a tea extract which forms little or no haze when stored at refrigeration temperatures. The process comprises incubating a mixture of oxidase, tannase and tea extract, and then separating insoluble solids from the tea extract. The t... | 08/29/1995 |
| 5443858 | Composition for sweetening microwave popcorn; method and product A microwaveable mixture useable for preparing a microwaveable popcorn product with the sugar-base flavoring is provided. The mixture includes unpopped popcorn a sweetening blend and a glazing blend. The sweetening blend includes an oil component and a cry... | 08/22/1995 |
| 5441751 | Precooked pan pizza dough A precooked, partially risen, storage stable pan pizza dough, and a method for producing the same is described. The ingredients of the pizza dough, including at least flour, water, yeast and oil, are mixed, and the mixed dough is then cut into sections. T... | 08/15/1995 |
| 5433962 | Rapidly soluble flavored instant coffee product The present invention relates to a flavored instant coffee product comprising a creamer base, a sweetener base, and a flavor base, wherein the creamer base is agglomerated to the sweetener base, and the flavor base is coated on the agglomerated creamer an... | 07/18/1995 |
| 5431932 | Process for the production of cheeses by standardizing Process for the production of cheeses by standardizing, in the course of which milk is skimmed, the separated cream is treated, then the fat content of the kettle milk is adjusted by means of the treated cream, then it is cold-ripened, afterwards culturin... | 07/11/1995 |
| 5429828 | Hemicellulase supplement to improve the energy efficiency of hemicellulose-containing animal feed Soil microorganisms are obtained that produce a hemicellulase which is particularly useful in increasing the available energy content of hemicellulosic foodstuffs. These microorganisms can be cultured per se or can be used as sources of genetic informatio... | 07/04/1995 |
| 5427812 | Low-calorie powdered ice tea mix There is disclosed a low-calorie powdered ice tea composition and a method for making the same. The ice tea composition comprises finely ground particles of ice tea solids; finely ground particles of at least one artificial sweetener; and a granulated cit... | 06/27/1995 |
| 5427806 | Process for making a stable green tea extract and product A process for the production of green tea extracts is disclosed comprising the steps of (a) extracting tea materials with an acidified aqueous solution comprising erythorbic acid or ascorbic acid and citric acid and mixtures thereof at specified ratios, (... | 06/27/1995 |
| 5422127 | Nutritional compositions containing vitamin D esters The present invention is directed to nutritional compositions at an acidic to mid pH containing a vitamin D ester, an amino acid source, a carbohydrate source and a certain amount of a lipid source. The compositions have improved vitamin D stability upon ... | 06/06/1995 |
| 5417989 | Method for making bialys Applicants have devised a new and improved method of making bialys that reduces the cost of production by eliminating the relatively expensive step of shaping each piece of dough manually and also insures greater uniformity in the shape of the bialys. Aft... | 05/23/1995 |
| 5417993 | Method for producing coffee aroma component A method for producing a coffee aroma component is disclosed, which comprises the steps of feeding an aqueous solution containing from 10 to 80% by weight of ethanol and an inert gas into roasted and milled coffee beans heated to 80° to 20° C., contacti... | 05/23/1995 |
| 5417990 | Ready-to-eat, multi-component, multi-colored gels Multi-component (e.g., multi-layered) and multi-colored gelled products, such as gelatin dessert gels, are prepared using water-soluble colorants and complexing agents for the colorants which will prevent the colorant from migrating within the gelled laye... | 05/23/1995 |
| 5411751 | Reducing gastrointestinal irritation in infant nutrition Food products for nutrition of infants which contain no more than subirritant amounts of free long-chain (C16 -C22) fatty acids and triglycerides thereof are disclosed. Providing esters, such as ethyl esters, of such fatty acids in i... | 05/02/1995 |
| 5409717 | Process for preparing extended shelf-life bagel Bagels with extended shelf life, preferably at least two weeks, and processes and formulations are disclosed. The process includes the steps of: preparing a dough by mixing flour, water, yeast, salt, and sugar and a freshness-promoting combination of star... | 04/25/1995 |
| 5407689 | Process for the production of a seasoning sauce from bread A process for the production of a seasoning sauce in which an enzyme-containing, fungus-covered substrate comprising divided bread of wheat gluten. The substrate is mashed with salt water, the mash is subjected to a three stage fermentation and then clari... | 04/18/1995 |
| 5407690 | Process for the production of a seasoning sauce based on oat A process for the production of a seasoning sauce, which comprises oat grains as the substrate to result in a lighter colored sauce. Additionally, the level of salt present during a multi-step fermentation is controlled using a relatively low salt brine.... | 04/18/1995 |
| 5405641 | Taste-modification composition and method for stabilizing taste-modifier A taste-modification composition comprises adding one or more selected from the group consisting of salt, carbohydrate, organic acid, amino acid and protein to fresh Curculigo latifolia fruits, processed fruits there of or a curculin-containing material o... | 04/11/1995 |
| 5403605 | Coffee brewing method Coffee brewing cycle time is improved by contacting roasted ground coffee with a brief interval of steam, e.g. 3 seconds. The steam is preferably introduced prior to contact with brewing water and may be followed by a brief interval of pause prior to intr... | 04/04/1995 |
| 5401521 | Preparation of 2-acetyl-1-pyrroline compositions 2-acetyl-1-pyrroline is prepared by hydrolyzing a 2-(1-alkoxyethenyl)-1-pyrroline compound with an acid and then the reaction medium is neutralized with an equimolar amount of a base to obtain a neutralized reaction medium containing the 2-acetyl-1-pyrrol... | 03/28/1995 |
| 5399368 | Encapsulation of volatile aroma compounds A method of encapsulating volatile aroma compounds in which an inert gas, such as carbon dioxide, is dissolved in an aromatized edible liquid, and the aromatized, gasified liquid is co-extruded with a molten carbohydrate material having a glass transition... | 03/21/1995 |
| 5399370 | Method and apparatus for treating ground roasted coffee A method and apparatus for the continuous countercurrent treatment of roast and ground coffee particles in which a bed of the coffee particles is suspended in an aqueous liquid and the suspended bed is agitated in a manner which facilitates removal of evo... | 03/21/1995 |
| 5397584 | Process for preparing stabilized, partially-dehydrated aromatic plant products A frozen, stabilized herb having a water activity coefficient of from 0.30 to 0.97 and comprising an infused osmotic agent.... | 03/14/1995 |
| 5395640 | Method of preparing reduced fat foods A method of preparing reduced fat foods is provided which employs a fragmented, debranched amylopectin starch precipitate. A debranched amylopectin starch is precipitated and then fragmented to form an aqueous dispersion that is useful in replacing fat in... | 03/07/1995 |
| 5391382 | Low dust powdered cellulose Essentially dust-free powdered anti-caking agent for foodstuffs is produced by agglomerating particulate material in an airborne fraction of suspended powdered cellulose dust associated with the agitation of powdered cellulose in an enclosed space by cont... | 02/21/1995 |
| 5389391 | Low pH antimicrobial food composition A nutritionally balanced water soluble powdered food composition which, when mixed with water, has a low pH, extended shelf life, high antimicrobial activity, and which includes protein alpha-amino acids in solution or in suspension. The food composition ... | 02/14/1995 |
| 5387426 | Method of preparing reduced fat foods A method of preparing reduced fat foods is provided which employs a retrograded, hydrolyzed, heat-treated, and fragmented, amylose starch. Amylose is precipitated and hydrolyzed with acid or -amylase, solubles are removed by a heat treatment and th... | 02/07/1995 |
| 5384141 | Tea process Tea extract is separated into a lighter colored and a darker colored phase by changing the natural self-separating capacity of the tea extract by concentrating the extract to 6-45 wt %, preferably 12-30 wt % solids, cooling the concentrate below 5° C. an... | 01/24/1995 |
| 5380539 | Convertible jelly candy cup and stick assembly An edible jelly that is convertible by means of a chopstick or other implement capable of kneading the jelly into a taffy or slime-like candy. The jelly stock, formed by a flowable composition whose ingredients include gelatin, is poured into an open cup ... | 01/10/1995 |
| 5380540 | Method for improving flavor of drink or food A method for improving the flavor of a drink or a food is disclosed, which comprises adding at least one compound selected from among monomers and polymers of triose-reductone, hydroxymalon-dialdehyde and hydroxypyruvaldehyde to the drink or food at a rat... | 01/10/1995 |
| 5378489 | Emulsified taste-modifier composition The emulsified taste-modifier composition of the present invention comprises Curculigo latifolia fruits, processed Curculigo latifolia fruits or a component containing curculin obtained therefrom, an emulsifier, an aqueous phase and a fat component.... | 01/03/1995 |
| 5378487 | Oil extraction of cholesterol from milk products A method of extracting cholesterol from a milk product by shearing a mixture of oil:milk product in a ratio of between about 1:99 to about 1:4 and separating the decholesterolized milk product and oil phases.... | 01/03/1995 |
| 5372831 | Treatment of coffee oil Coffee oil is treated by filtering it so that upon contact with a frost charged with coffee aromas to transfer coffee aromas from the frost to the oil, the aqueous and oil phases obtained are decantable. Filtering is effected by passing a coffee oil at a ... | 12/13/1994 |
| 5372834 | Treating a meaty flavored foodstuff with a combination of a sclareolide and aconitic or gluconic acid Described is the use of one or more of the acids: aconitic acid, gluconic acid and/or succinic acid taken alone or further together with sclareolide in augmenting or enhancing the organoleptic properites of foodstuffs particularly with respect to impartin... | 12/13/1994 |
