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7454390 |
Ingredient cooking-operation recognition system and computer-readable recording medium which is recorded with ingredient cooking-operation recognition program
An ingredient cooking-operation recognition system is provided which is capable of precisely specifying an ingredient that is cooked by a person and a cooking operation for the ingredient, and...
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7235306 |
Flavor barrier
A heat sealable barrier layer for food and beverage cartons is provided, the barrier layer including an additive material which reduces the amount of essential oil scalping from citrus products....
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6844018 |
Method for mixing meat products to produce a pH adjusted meat product
An intermediate combination is formed and then mixed to produce a final mixed product. The intermediate combination includes a first meat product preferably having a first pH and a second meat...
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6756069 |
System and method for dispensing a liquid beverage concentrate
The present invention is related to a device and method for dispensing dual component liquids or concentrates packaged in separate containers to provide protection from effects such as oxidation...
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6497911 |
Process for the preparation of a water soluble coffee or tea product from a non-rewetted particulate material obtained from an extract by drying
A moist non-rewetted particulate material obtained from an extract of e.g. coffee by drying, is subjected to a heat treatment being carried out without affecting the moisture content of the...
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6329006 |
One-site fruit processing and packaging facility
A one-site fruit processing and packaging facility and method of processing, packaging, and shipping blended fruit juices and fruit juice concentrates. A single extended enclosure is provided...
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6319537 |
Stable coffee concentrate system
A beverage system that contains a coffee base concentrate and coffee aroma for providing a coffee beverage. The coffee base concentrate has a soluble coffee solids concentration of at least 10% by...
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6228409 |
Method of producing consumer milk with a defined fat content in packages
Consumer milk with a defined fat content packed in packages is produced by mixing two fractions consistng of milk products with different fat content. One of the fractions has a fat content below...
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5993876 |
Process for enzymatic inactivation subsequent to the extraction of puree from food products
The invention falls within the sector of processes and plants for the processing of food products, in particular fruit. The process envisages enzymatic inactivation of puree by means of heating in...
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5955132 |
Method for adding flavor materials to beverages
A method of adding flavor essences, aromas, and concentrates to beverages. These essences aromas, and concentrates, or any other flavors or flavor mixtures are added to the beverage after it has...
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5904950 |
Method for continuously producing bean curd with garnish wrapped therein
This invention relates to a method and an apparatus of continuously producing a bean curd. A first soybean supply nozzle (21) is positioned on a belt conveyor (10) to supply soymilk up to a half of...
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5885640 |
Method and apparatus for introducing aroma into food package and food package containing said aroma
The present invention relates to a package which contains a food product and an aromatized headspace. The headspace includes an aromatised food-acceptable inert gas and food-acceptable protective...
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5855947 |
Aromatization of beverage powders
A process for incorporating an aroma-containing substrate into a beverage powder. The beverage powder is transported in the form of a moving bed and caused to fall in an annular curtain into a...
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5783246 |
Preparation of coffee products with improved particle packing characteristics
Included is the preparation of particulate coffee products with improved particle packing characteristics. Fine coffee particles having particle diameters of less than about 600 micrometers are...
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5750178 |
Method of making coffee particles containing aroma
A method of producing coffee particles containing entrapped aroma. Soluble coffee solids and up to 10% by weight water are introduced into a heating and mixing zone and to raise the temperature to...
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5721005 |
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 contain darker fasted roasted coffee that is...
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5612079 |
Preparation of cold-water-soluble instant tea
An instant tea soluble in cold water is prepared by extracting a mixture of green tea leaves and black tea leaves with hot water, wherein the leaves of the mixture are, by weight, in ratio of green...
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5520934 |
Process for manufacture of large blocks of pasta filata cheese
A method is disclosed for manufacturing a block of pasta filata cheese of desired size and configuration, e.g., a 680-pound block, from finished pieces of pasta filata of typical size which may be...
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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...
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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,...
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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...
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5342638 |
Process for transferring coffee aromas to an oil
Coffee aromas are transferred to an oil by introducing a condensation product of a frost of carbon dioxide charged with coffee aromas and water into a heat-regulated enclosure having a lower...
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5328708 |
Roast ground coffee with defatted spent coffee grounds
Lipids are removed from spent coffee grounds using certain lipophilic solvents or series of solvents. The resulting defatted spent coffee grounds contain less than about 2% lipids. The defatted...
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5322703 |
High-yield roasted coffee with balanced flavor
Green coffee beans are dried prior to roasting to a moisture content of from 0.5 to 7%. The drying is conducted at from 70° to 325° F. (21° to 163° C.) for from 1 minute to 24 hours. The dried...
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5242700 |
Treatment of extracts obtained by split extraction of coffee
Roast and ground coffee is extracted by a split extraction process to obtain an extract from an atmospheric stage and an extract from a pressure stage. The extract produced by the atmospheric stage...
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5229153 |
Process for flavoring a soluble coffee powder
Aromas, carbon dioxide and water obtained from roasted coffee are condensed into a frost. An oil is mixed with the frost and subjected to sublimate the carbon dioxide from the oil and frost...
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5227188 |
Flowable compact coffee
Roasted coffee granules are admixed with roasted coffee non-granules in critical weight ratios. The smaller coffee non-granules include flaked coffee, flaked coffee fines, ground coffee fines, and...
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5204136 |
Process for extracting coffee
A process for preparing an extract from ground, roasted coffee is described. A primary extract is prepared by exhaustive primary extraction with water or an aqueous solution in one or more...
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5198259 |
Concentrated tea extract
The present invention relates to a process for the preparation of a concentrated tea extract comprising the steps of: (a) extracting tea-leaves with water having a temperature between 15° and...
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5171598 |
Process for bringing about enzyme-deactivation in produce
The invention relates to a technological process for deactivating enzymes in fruit and vegetables, and to plant used therefor--tomato being the example adopted. The process basically speaking is...
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5145704 |
Method of preparing an emulsion spread using a wet gelatine retentate
A method of preparing a water-in-oil emulsion spread by mixing a wet gelatin retentate wherein the off flavor has been reduced by membrane filtration to remove a low molecular weight fraction, with...
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5079026 |
Oil or colloidal containing 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 and 0.1 to 10% coffee oil, or equivalent,...
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5043177 |
Aromatics recovery and transfer
A liquid absorbent is contacted with and atomized by an aromatics-laden gas resulting in transfer of the aromatics from the gas to the absorbent. The gas and aromatics-laden absorbent are then...
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5035908 |
Evaporative process for producing coffee glass
A coffee glass is disclosed which is prepared by evaporating coffee extract to at least 45% solids and then further evaporating that extract to form as viscoelastic fluid containing above 3% to 12%...
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5017393 |
Process for preparing restructured meat
A method for producing restructured meat is disclosed comprising the fragmentation of a muscle into strips; the formation of an elongate block by superposing said strips in a direction generally...
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4985271 |
Process for treating coffee beans to make a better-tasting coffee
The invention is a method for treating coffee beans to make a better-tasting and improved aroma coffee. Green coffee beans are first partially roasted to a Hunter a-color between about 3 and about...
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4919962 |
Coffee flakes and process
A thin, transparent coffee glass is disclosed which is prepared by forming a mixture containing above 4% to 12% water and about 88% to above 96% total coffee derived solids. These solids can...
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4871564 |
Coffee aromatizing method
Particulate material to be aromatized is fed to the circumferentially grooved surface of a rotating wheel which carries said material from the in-feed to the discharge stage of its rotation during...
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4861609 |
Prevention of puffing during frying of expanded snack products
A process for making fried expanded snack products includes preparing a moist dough principally from solids, such as corn or potato solids. Larger particle size dry food particles, such as wheat or...
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4824687 |
Process for manufactring fabricated crab leg meat
Fabricated meat products like crab leg meat, which are copies of the first joint portion of the king crab or giant spider crab, and the process for manufacturing the same. The fabricated crab leg...
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4794016 |
Reduction of instant rice pour-off
The present invention teaches a method for reducing pour-off in instant rice product by coating cooked rice prior to drying with instant rice fines, said instant rice fines having a granulation of...
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4786498 |
Process for the production of camomile extracts rich in flavones
This invention relates to the production of camomile extracts rich in flavone by extracting ordinary camomile drug together with added camomile wing petals.
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4770893 |
Method for preparing a rehydratable potato product
For cream potatoes looking and tasting practically the same as home-made, a creamable dried potato product comprises a major proportion of dried potato flakes or granules processed in the usual...
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4594258 |
Product and process using oil for producing an agglomerated instant coffee having a roast and ground appearance
A process for producing an agglomerated instant coffee product having a roasted and ground appearance comprising; a. milling spray-dried instant coffee to produce a milled powder of an average...
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4594257 |
Product and process using colloidal particles for producing an agglomerated instant coffee having a roast and ground appearance
A process for producing an agglomerated instant coffee product having a roasted and ground appearance comprising; a. milling spray-dried instant coffee to produce a milled powder of an average...
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4594256 |
Product and process for producing an agglomerated instant coffee having a roast ground appearance
A process for producing an agglomerated instant coffee product having a roasted and ground appearance comprising: a. milling spray-dried instant coffee to produce a milled powder of an average...
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4576826 |
Process for the preparation of flavorant capsules
Processes for the production of flavorant capsules containing aromatic and/or flavor principles of food materials are disclosed. The flavorant capsules produced by these processes are also disclosed.
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4574089 |
Process for preparing a liquid coffee aroma
A process for preparing a liquid aroma containing concentrated coffee aromatic compounds from a grinder gas frost is described. A higher yield of coffee aromatics is enabled, and these aromatics...
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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...
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4532142 |
Automatic coffee maker
An improved automatic coffee maker includes three separate chambers for heating water, storing brewed coffee at a relatively low temperature, and heating coffee to serving temperature prior to...
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