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7537792 High speed coating of gum cores  
A system and process for coating pieces or cores of confectionery material, such as chewing gum, with a sugar-based coating or a sugarless-based coating. The solid content of the sugar or sugarless...
7452560 Process for preparing a hand-held snack item, and the product thereof  
A method for preparing a hand-held snack item is disclosed. The method includes the steps of (a) applying a first edible, heat-sensitive food material to an initial formed hand-held food item,...
6932996 Coated flaked fats  
An apparatus and method of preparing solid flakes of fats and emulsifiers having a Solid Content index or a Solids Fat Index which is below the Agglomeration Boundary is provided utilizing a...
6908635 Flat plate flaking device  
An apparatus and method of preparing solid flakes of fats and emulsifiers is provided utilizing a generally flat, cold plate to solidify the fat or emulsifier.
6780449 Process for preparing vacuum tumbled food products  
Processes for preparing a food product and products produced by such processes comprise vacuum tumbling a food product with an aqueous flavor solution and/or with a dispersion of a lipid in an...
6716463 Coating agent for cooking range heated frozen food comprising core food and layer of coating, and food using the same  
A coming layer agent is provided which can substantially avoid water from transferring from a food substrate to a “coatings”, such as a sheet and a coating, even when the food has been...
6663904 Shelf-stable soft pretzel  
A method for making a shelf-stable soft pretzel without using a caustic bath. The method substitutes several processing steps for the caustic bath, in combination with other microbal spoilage...
6627240 Method for marinating meat  
Methods and devices are presented for the continuous, in-line marinating, flavoring, and freeze-processing meat. The methods involve injecting meat with a first set of ingredients, coating the meat...
6495179 Appearance modified aerated confection and method of preparation  
Aerated confections in the form of pieces having a body color and a body exterior surface importantly characterized by at least a portion of which has been modified to provide an appearance...
6444244 Method for making a shelf-stable soft pretzel  
A method for making a shelf-stable soft pretzel without using a caustic bath. The method substitutes several processing steps for the caustic bath, in combination with other microbal spoilage...
6261613 Refrigerated and shelf-stable bakery dough products  
The present invention includes a batter or dough that comprises a plurality of capsules and a cookable fluid in which the capsules are dispersed. Each of the capsules is comprised of a shell made...
6261614 Frozen food product  
In order to provide a food product which has all the ingredients necessary for cooking, breadcrumbs are applied to a food fillet such as fish, oil being subsequently applied to the food portion...
6117463 Process for preparing battered foods  
The present invention provides a commercial process for preparing battered foods. The process produces a fully cooked food product coated with par-fry batter and includes the steps of: providing a...
6093426 Batter, material for frying, freezing and microwave cooking and frozen fried material for microwave cooking  
A batter for application to a material for frying contains edible oils and fats, water, an edible moisture holding material having a moisture holding amount of not less than 100 g/100 g by a...
5827562 Sweetener salts  
The process of the present invention is conducted in a liquid medium and concerns the preparation of a sweetening salt as the reaction product from two sweetener components in which one component...
5753286 Coated food and method of coating  
A food having an oil absorption and moisture transmission retarding, clear, crunchy coating and process for preparing is provided. The coating includes a predust adhered to the food and has at...
5549918 Monolayer curl-salting process and apparatus  
A water spray process for providing moisture to chip-type food products to cause them to curl when dried. The amount of curling is directly related to the amount of moisture applied to the top...
5478583 Process for producing a coated food product  
A process for manufacturing a food product having a thick and irregular coating comprising: (a) coating the food product with a batter; and (b) coating the food product with agglomerated powder;...
5436015 Process for preparing non-browning, enrobed pasta  
The present invention relates to a process for producing a flavored, enrobed pasta product, said process comprising: (a) applying a first aqueous composition to pasta; (b) contacting said pasta...
5431937 Process for preparing oven-roasted food  
Fresh chicken quarters are needle injected with a marinade including juiciness and browning reaction-facilitators and smoke flavoring. The marinated quarters are dipped into an aqueous suspension...
5431938 Processing smaller shrimp to simulate larger frozen shrimp  
A composite seafood product is made by assembling smaller butterflied shrimp into composites of two to four shrimp, all but/one of which are tailless, resembling in appearance a single large...
5391383 Edible spray oil  
Non-greasy spray oils for snack and other food products are especially useful for adhering topical seasonings or condiments to the products. The spray oils contain fats bearing short acetic acid,...
5266340 Process for preparing batter-coated, chilled food products  
The present invention uses a cold temperature activated batter composition to coat chilled portions of a food substrate. The latent cold temperature of the chilled food, which is preferably fish,...
5266339 Process for preparing batter-coated, heated food products  
A method is disclosed for preparing a battered foodstuff, particularly, chicken, which has the taste, texture and appearance of a fried food, but which has not been fried. The batters of the...
5262185 Chicken frying process  
Fried chicken is prepared by marinating uncooked chicken parts and then searing in water to release fat from the chicken parts and to make the chicken parts tacky. Predust, batter and breading are...
5258187 Food coatingstuff  
Food coatingstuff comprising rice starch and food products obtained by coating or dusting with rice starch. Inorganic food additives like titanium dioxide, calcium carbonate, etc. are not necessary...
5232721 Deep fried foodstuffs retaining a minimum amount of frying medium and a method for their preparation  
Deep Fried Foodstuffs retaining a minimum amount of frying medium and a method for their preparation The improvement in the method that makes the minimization of oil retention possible comprises...
5149562 Product and process of coating nuts with edible protein  
This invention relates to a process for preparing oil roasted nuts. The process comprises roasting nuts, applying at least one uniform coating of an edible protein to the roasted nuts, and applying...
5114726 Process for preparing aspartame coated organic acid  
A coated consumable product and process for manufacturing such a product are disclosed. The product comprises aspartame and citric acid or malic acid made by use of a process which produces a...
4940591 Microwavable stuffing mix  
A dry instant stuffing mix, suitable for quick preparation using a microwave oven, contains uncoated, coarse bread crumbs (plus No. 2.5 Tyler Screen), uncoated, fine bread crumbs (minus No. 14 U.S....
4917912 Method of making a low fat food item having the taste and flavor of a fried food product  
A method of making a low fat food item having the taste and flavor of a fried food product is disclosed. The food item is first wetted and then coated with a breading mixture. After spraying the...
4910031 Topped savory snack foods  
Improved savory snack food items include a nonsweet, sugar-based binder composition which adheres one or more toppings to a base portion of the snack. The binder does not undesirably alter the...
4877626 Method for coloring meat  
A method for coloring raw meat wherein the raw meat muscle surface or meat skin is coated with a coloring solution. The coloring solution contains liquid smoke and caramel. The colored meat is then...
4867989 Chewing gum mineral supplement  
A chewable mineral supplement which comprises: a chewing gum composition coated with an outer shell containing layers of a mineral compound and a coating syrup and wherein the mineral compound has...
4851248 Process of making a confectionery product  
A continuous confectionery product having discrete articles, such as peanuts or raisins, applied to the outer surface is made by passing a continuous confectionery rope through a rotating drum...
4849233 Meltable coating and binder composition for popped corn kernels  
Coated and shaped popped popcorn products may be prepared from a coating and a binding composition possessing a thermoplastic melt temperature substantially lower than preparatory melt and...
4842874 Composition for preparing freeze-thaw microwaveable pre-fried foodstuffs  
Batter coated, pre-fried microwaveable foodstuffs characterized by improved freeze/thaw stability are provided by employing as a dry predust, prior to batter application, a composition comprising...
4800096 Pectin gelling composition  
A one-step pectin gelling composition is produced by combining sugar, acid and pectin, the pectin having a D.M. of from 70 to 75 and a particle size of less than 200 microns.
4778684 Process for producing a freeze-thaw stable microwaveable pre-fried foodstuff  
Batter coated, pre-fried microwaveable foodstuffs characterized by improved freeze/thaw stability are provided by employing as a dry predust, prior to batter application, a composition comprising...
4769247 Method for adhering spices on the surface of pasta  
The present invention is concerned with a continuous process for preparing a non-segregating, free-flowing dried instant pasta and sauce dish comprising preheating pasta followed by conveying the...
4769248 Coated, dry-roasted nuts and process  
This invention relates to a process for preparing dry roasted nuts, comprising applying a uniform coating of a starch to raw nuts, applying a uniform coating of a gelatin solution to the...
4767636 Method for adhering spices on the surface of rice  
The present invention is concerned with a continuous process for preparing a non-segregating, free-flowing dried instant rice and sauce dish comprising coating rice in a rotating coating reel with...
4767637 Preparation of a food coating  
A crumb coating for foods is prepared by heating and drying a layer of liquid batter on a surface to form a gelified, coagulated coherent sheet. The sheet is deep-fat fried, dried and then milled...
4761290 Process for making dough products  
Dough products convertible by heating to light, flaky, crispy dough products are produced by applying shortening flakes to a dough, coating a light batter upon the dough product and heating the...
4741933 Preparation of frozen food product  
A process for preparing a frozen battered food piece which comprises moistening the surface of the food piece with water, applying a thin layer of flour on to the food piece, coating with a batter,...
4710391 Flavoring method for fried food products  
A process is disclosed wherein a flavoring agent used to flavor fried foods products is encapsulated so that the flavoring agent may be easily removed from oil used to fry the food products. In the...
4661362 Debittering bran flakes using citrus peel  
A process for eliminating the harsh bitter flavor associated with bran cereal by contacting the bran cereal with dried citrus peel.
4647463 Roasted honey coated nut product and method for making same  
This invention is a roasted nut product that is subsequently coated with an aqueous solution containing sucrose, honey, corn syrup, vegetable oil, emulsifiers and certain other ingredients.
4539211 Process for manufacturing cavity-filled cereal pieces  
A method is disclosed for manufacturing a filled composite product of bite-sized solid cereal-based pieces having a recess, and in which the recess has secured therein a multiplicity of smaller...
4518620 Process for breading food  
This invention is concerned with a novel process for preparing breaded foods which, when baked, have the desirable characteristics of the deep-fat fried counterpart which is made possible by...
Matches 1 - 50 out of 86 1 2 >