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5904943 |
Texturised foodstuffs
A texturised foodstuff is made by mixing a gell forming edible hydrocoloid (EH) with an edible filamentous fungus (EFF), gelling the EF to form a firm mass and mixing particles of the mass with EF...
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5866192 |
Process for producing edible material from soybeans
An edible material containing soybean cell walls having a good taste is produced by providing dehulled and hypocotyl-removed soybeans without substantial swelling by water absorption; soaking and...
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5858426 |
Meltable food product, method of use and method of making
A meltable food product for applying seasonings to food, or serving as a sauce for food, is disclosed. The product is designed to apply seasonings to food when it melts, which occurs as the food is...
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5840849 |
Blends of collagen type I and collagen type III for food casings
Blends of collagen type I and collagen type III having crosslinks of the pyridinoline (Pyrid), dihydroxylysinonorleucine (DHLNL) and histidinohyroxylysinonorleucine (HHL) types, wherein the amounts...
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5773060 |
Method of controlling and adjusting the amount of fluid injected into a meat product
A method of injecting fluid into meat entails weighing the meat product, injecting it with fluid, weighing the injected meat product, determining the ratio between these weights, comparing that...
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5766667 |
Process for producing a food product from whole vegetables and animal meat
A process for producing a meat analogue comprising the steps of liquefying whole vegetables being about 70% to about 99% water, thereby eliminating the need for added water, and blending the...
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5736180 |
Spice impregnated edible wrapping foil
Edible foodstuff wrapping foil comprises collagen wherein the foil contains finely powdered spices as an integral ingredient.
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5714188 |
Method of processing meat
A method of processing meat comprises: injecting the meat with a brine which is at a temperature of about 30° C. to about 45° C.; and then agitating the meat. The agitating step can comprise...
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5686124 |
Method for restructuration of raw meat for production of restructured raw meat by addition to the meat of transglutaminase
The method for restructuration of raw meat for production of restructured raw meat by addition to the meat of transglutaminase comprises the further addition of phosphate (optional) and sodium...
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5679391 |
Process for manufacturing cooked ham
A process for manufacturing cooked ham, comprising trimming and cutting pig muscles into pieces, treating the pieces with a high hydrostatic pressure, injecting brine into the pressure treated...
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5658605 |
Process for producing bound-formed food
A process for the preparation of bound-formed food comprising adding transglutaminase, a casein and an edible surface active agent, to a raw food material. The resulting bound-formed foods have...
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5656317 |
Agglomerated composition, process for producing it and food products containing the said composition
The invention relates to an agglomerated composition comprising at least one fructan exhibiting instant colloidal dispersion. The invention also relates to a process for preparing the agglomerated...
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5641530 |
Method of disinfection
A method of disinfection of foodstuff involving the use of hydrogen peroxide in combination with anti-microbial agents selected from the group consisting of benzoic acid, and phosphoric acid, at...
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5632153 |
System and process for cleansing brine in a food-chilling circuit
A system for cleansing brine used in a chilling circuit has a used brine receiving tank in fluid communication with the chilling circuit. A membrane or like filtration unit is in fluid...
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5565227 |
Batter-like coating and method of making
A dry coating composition for imparting the texture, taste and appearance of batter fried foods to baked foodstuffs comprising 10 to 50% by weight binding agents, the binding agents containing egg...
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5527557 |
Edible artificial skin forming composition
A grillable/broilable food product is disclosed. The product is based upon meat, fish or other seafood, poultry or vegetables, and is coated with an edible artificial skin forming composition which...
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5518742 |
Enzyme preparation for producing bound-formed food
An enzyme preparation for bound-formed food use which comprises transglutaminase, a casein and an edible surface active agent. The enzyme preparation strongly binds raw food materials, and the...
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5494696 |
Partially denatured whey protein product
A partially denatured whey protein product with a protein content of 65-95% by weight relative to the dry matter, a protein denaturization level of 55-80%, and a mean particle size in the range...
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5487903 |
Method for improving the qualities of meat and meat piece treated thereby
A method for improving the qualities of meat which comprises treating a meat piece with an ester represented by the following formula (1): ##STR1## wherein one of R 1 and R 2 represents a...
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5425956 |
Stabilized cooked cured-meat pigment
An encapsulated powdered cooked cured-meat pigment (
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5397582 |
Flavoring and browning materials by pyrolysis of sugars and starches
A method of producing a browning liquid product by pyrolyzing sugars and starches. The browning liquid imparts a brown, smoked color to a cooked foodstuff without imparting an undesirable strong...
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5374457 |
Transferable modifier-containing film
An extruded film article such as a bag comprises a blend of a thermoplastic polymer such as ethylene vinyl acetate and an olefinic oxide polymer such as poly (ethylene oxide), with a modifier such...
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5364650 |
Disinfecting product
A method and composition for eradicating bacteria from animal carcasses. The composition comprises a solution coating aliphatic medium chain fatty acids, a chelating agent, enough hydrochloric acid...
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5342641 |
Food additive comprising water-soluble hemicellulose
There is disclosed a food additive comprising a water soluble hemicellulose resulting from a degradation of a protein by degrading water insoluble vegetable fibers containing protein under acidic...
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5336516 |
Kimchi-like food and method for producing the same
A kimchi-like food produced by combining dried stalks of sanzo-sai, conventional kimchi additives, and improved kimchi additives, and processing the combination according to a new process which...
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5292541 |
Browning materials derived from the pyrolysis of sugars and starches
The invention relates to a process for producing a liquid product for coloring and flavoring a foodstuff by pyrolyzing sugars and starches. The liquid product is useful for imparting a brown smoked...
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5286514 |
Method of preparing low fat meat products
This invention is a process for producing low fat meat products comprising trimming the meat to no more than 11%, by weight, fat, cooling the meat to approximately 40 degrees Fahrenheit,...
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5273773 |
Protein partial degradation products
Novel protein partial degradation products obtainable from grain proteins such as wheat protein, maize protein, soya bean protein, etc., by specific degradation treatments, which are useful as a...
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5262188 |
Free water removal from meat
Free unbound water is removed from cooked meat by contacting a cooked meat with particulate food-acceptable water-absorbing material to coat the meat. The material is maintained in contact with the...
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5250312 |
Process for retaining moisture in meat, poultry and seafood
A dry mix containing a combination of salt having a particle size of 100% by weight minus 100 U.S. mesh and carrageenan is applied to the surface of uncooked meat, poultry or seafood before cooking...
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5238691 |
Process for coloring fish flesh
The rate of color development in fish flesh is dramatically accelerated by injecting the fish flesh with a first aqueous solution of the dye, lecithin with which to emulsify the fatty oils of the...
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5234703 |
Disinfecting product and process
A method and composition for eradicating bacteria from animal carcasses. The composition comprises a solution coating aliphatic medium chain fatty acids, a chelating agent, enough hydrochloric acid...
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5232722 |
Substitute for fat meat food
The present invention provides a fat substitute for meat food, which comprises a gelling material comprising a whey protein concentrate and a casein protein, the amount of the whey protein...
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5230915 |
Process for preparing a powdered cooked cured-meat pigment
The pigment responsible for the color of cooked cured-meats has been prepared from red blood cells, directly or indirectly through a hemin intermediate. The process for preparing this pigment...
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5223302 |
Meat products having improved moisture retention and method for making same
A ground meat product having improved moisture retention is provided by incorporating into ground meat, water and a specially prepared calcium salt of citric acid.
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5217741 |
Solution containing whey protein, whey protein gel, whey protein powder and processed food product produced by using the same
A denatured whey-protein-containing solution which can be converted to an irreversible gel without heating characterized by the fact that said whey-protein-containing solution is produced by...
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5192567 |
Glossy coated fried and baked foods and method for making
A glossy coating for fried and baked foods comprising gum arabic, tapioca dextrin and xanthan gum, in a dry blend, which is applied to a heated food substrate, preferably immediately after frying...
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5169671 |
Food containing fructose polymer
There is provided a food and drink having a reduced oil, fat, or sugar content yet retaining good gelation properties and good organoleptic properties, etc. A part of or the whole of gelation...
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5164213 |
Process for making low calorie and low cholesterol muscle meat
The invention enables processed meat to absorb and retain a large quantity of water without causing the processed meat to ooze water, especially over an extended shelf life. The water replaces the...
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5145706 |
Method for preparation of plasma powder and product thereof
The present invention relates to a method for preparation of plasma powder characterized by catalytic treatment of plasma with colloidal silica and subsequent powdering of the plasma. The plasma...
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5108649 |
Preserving agent, method and container for preserving fresh marine product
A preserving agent for fresh marine product comprising (A) at least one salt selected from the group consisting of chlorates, chlorites and hypochlorites; (B) iron powder; and (C) at least one...
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5071666 |
System for injecting brine and the like into meat items
An apparatus and method are provided for injecting bacon bellies or the like with a brine solution or other treatment fluid. A parameter of the belly or the like to be injected is determined at a...
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5069922 |
Process for treating poultry carcasses to control salmonellae growth
Salmonellae and other bacteria can be removed, reduced or retarded on poultry carcasses by treating eviscerated and defeathered poultry with a treatment solution containing an alkali metal...
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5045332 |
Methods and materials for inhibiting the development of warmed-over flavor in meat
Use of compounds which are capable of providing selecter cations in solution to inhibit the development of warmed-over flavor (WOF) in meats and meat products. Al 3 + and divalent cations, such as...
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5039539 |
Low calorie meat products and a process for producing the products
The invention provides a low calorie meat product and a process for producing the product, which comprises dissolving protein in water, heating the protein solution at a higher temperature than...
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5039538 |
Process for producing marbled meat
The invention provides a process for producing marbled meat, which comprises dissolving protein in water, heating the protein solution at a higher temperature than a protein denaturation...
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5028444 |
Frozen surimi product and process for preparing
The present invention relates to quality-improving agents for Frozen SURIMI which is used as a raw material of fish pastes, and also relates to a process for preparing Frozen SURIMI which comprises...
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5015487 |
Use of lanthionines for control of post-processing contamination in processed meat
Disclosed is a method for inhibiting the contamination of processed meat products by pathogenic or spoilage microorganisms which method involves treating the surface of the meat product with a...
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5013568 |
Method for treating fish with alpha-2-macroglobulin
A large number of fish species exhibit protease activity and are therefore unacceptable for preparing processed fish products such as surimi. The present invention is directed to a composition...
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5011697 |
Inhibiting development of mutagens and carcinogens
L-Tryptophan is applied to foodstuff to prevent the development of mutagens/carcinogens. Before the cooking of a foodstuff such as hamburger, L-Tryptophan is applied to the surfaces thereof to...
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