Food or edible material: processes, compositions, and products inventions 11/05

20050260300 - Method of the production of novel food material: The present invention relates to a fermented soybean paste-like foodstuff, which exhibits thickness, strong umami taste and richness and which does not contain sodium chloride and a method of producing the same. The present invention also relates to a food material or a seasoning containing a fermented soybean paste-like foodstuff...

20050260301 - Apparatus for producing carbonated water and method for producing carbonated water using the same: This invention concerns an apparatus and a method for producing carbonated water capable of obtaining high concentration carbonated water effectively. Carbon dioxide gas is passed through a first carbon dioxide gas dissolver (7) composed of a membrane module to be dissolved in water and the carbonated water passing through the...

20050260302 - Nutritionally balanced traditional snack foods having a low glycemic response: Disclosed are nutritious, low glycemic index and/or low glycemic load snacks. These snacks offer an alternative to appealing but unhealthy snacks. The nutritious snacks of the present invention are traditional in form, provide a balanced mix of an amino acid source, fat, fiber and low glycemic index carbohydrates and typically...

20050260303 - Sports drink: A conventional food in the form of a sports drink which contains quinine for preventing muscle cramping in athletes who undertake strenuous physical activity. In one form, the sports drink is a water-based composition which includes quinine as a muscle cramping preventative, as well as suitable electrolytes, such as potassium,...

20050260304 - Edible straw: The preferred embodiments of the invention include an edible straw with a first edible member and a second edible member. The preferred embodiments of the invention can be used to move liquid or particulate compositions from one container to another, such as moving a beverage from a glass into the...

20050260305 - Food supplement with separate flavoring system: The invention provides a food supplement kit including a bulk supply of a food supplement or dietary supplement and at least one individually packaged flavoring composition for mixing with and flavoring individual servings of the food supplement. This separation of food supplement and flavoring composition prevents oxidation of the flavoring...

20050260306 - Animal chew: A nutritious, flavorful, digestible animal chew made from a dehydrated sweet potato is provided. The animal chew is non-allergenic and has a striated, deeply furrowed surface to improve the oral hygiene of an animal. The animal chew is low in calories, high in vitamins, minerals, and fiber and contains no...

20050260307 - Process and apparatus for the production of short cooking time rice: A process for the production of short cooking time rice is characterized by that hulled rice of at least 10% moisture content, if required in packaging suitable for ready cooking, is heat treated for 1 to 30 minutes continuously or interrupted by equal or alternating capacity microwave radiation, to reach...

20050260308 - Coated food product: There is provided a method for preparing a coated food product comprising: (a) coating the food product in a first step with a layer of a first liquid mixture comprising a seasoning and an oil or fat; (b) coating the coated food product obtained in step (a) in a second...

20050260309 - Extended shelf life and bulk transport of perishable organic liquids with low pressure carbon dioxide: Carbon dioxide is dissolved in perishable liquids loaded into pressure vessels that are provided with low carbon dioxide head pressure so as to improve product shelf life, thereby providing options for more economical shipment, as by rail and ocean vessels and for extended transport by truck and to facilitate extended...

20050260310 - Pad support for a beverage maker, foam unit and beverage maker compising such a pad support, and method of preparing a beverage with a foam layer using such a pad support: A pad support (15) for a beverage maker comprising a bottom (14;64) that forms a barrier for beverage liquid flowing from a supported pad (18), a discharge opening (19) in the bottom (14;64) for discharging beverage liquid through the bottom (14;640, and a nozzle (22,72) restricting the discharge opening (19)...

20050260311 - Decontamination methods for meat using carbonic acid at high pressures: A method for separating lean meat from lean meat-containing material, includes combining a particulate material with fluid, subcritical carbon dioxide at a pH of about 7 or less and a pressure of about 600 psig. The material and fluid is introduced into the vessel and is separated into low density...

20050260313 - Method for producing tomato paste and powder using reverse osmosis and evaporation: Method for producing tomato paste and powder using both reverse osmosis and evaporation. A tomato juice is separated into a juice and a first pulp. The juice is clarified with a centrifuge and/or filter to produce a clarified juice and a second pulp component. The clarified juice is processed with...

20050260312 - System for producing tomato paste and powder using reverse osmosis and evaporation: System for producing tomato paste and powder using both reverse osmosis and evaporation. A tomato juice is separated into a juice and a pulp component. The juice is clarified with a centrifuge and/or micro-filter and processed with reverse osmosis to produce a pre-concentrated juice by removing a first portion of...

20050260314 - Method for making a masa based dough for use in a single mold form fryer: A method of making a masa-based dough for use in a single mold form fryer. The invention is an improved process of making a buoyant, low density, low moisture content dough that is easily sheetable and results in a fried tortilla chip-like product with a similar texture of traditional tortilla...

20050260315 - Roll cone manufacturing device: A concave half (10) having a conical inside and a convex half (20) having a conical outside and being fitted therein are fitted in each other. An openable and closable, loop-shaped supporting means as a toggle-jointed link (30) rotatably supports and pushes a cylindrical part (23) of the convex half...

20050260316 - Cold-water soluble extruded starch product: Disclosed is a cold-water soluble starch and a process for preparing same. Generally, the process comprises providing a hydroxyalkyl starch and applying a shearing force to the starch in an extruder in the presence of moisture, the force and the moisture each being sufficient to gelatinize at least substantially all...

20050260317 - Confection center fill apparatus and method: Center filled confections, such as gummy or jelly candies or fruit snacks are continuously produced by co-deposition into a mold without candy tailing to obtain products with substantially uniform side walls and little, if any, shell breakage and filler leakage or bleed-out problems. Decentering of the filler and its accompanying...

20050260319 - Manufacture of baked dough products: Traditional unleavened dough breads are made by hand and in circular form. This is inefficient and the product is uneven in taste and texture, which is unsatisfactory and leads to wastage. It is also difficult to pack. In accordance with the invention, a continuous process of making baked unleavened dough...

20050260320 - Multicolored flow divider: A pressurized dough processing system for producing a plurality of discrete dough product streams, and attendant process, is provided. The system includes a pressurized dough manifold or network, and at least a single admix station for introducing a dough additive to at least a single pressurized dough stream from the...

20050260318 - Process for improver premix for chapatis and related products: A process for preparing an improved quality chapatis having novel improver premix providing longer shelf-life to the chapatis, said process comprising steps of mixing an improver mix of concentration ranging between comprising of ascorbic acid, sodium stearoyl lactylate and guar gum with whole wheat flour, adding sufficient quantity of water...

20050260321 - Low carbohydrate pasta: An edible pasta product containing semolina flour, eggs, and soy protein isolate is disclosed. In certain embodiments the pasta product contains at least 5 percent semolina flour, less than 35 percent by dry weight whole pasteurized eggs, and from 20 to 40 percent soy protein isolate. The edible pasta product...

20050260322 - Gel-type drink composition: The present invention provides a gel beverage composition for comprehensive nutritional supplementation, having balanced nutrients, refreshing taste, a low pH, a soft gel form suitable for drinking/eating and the ability to retain its gel form for a long period of time. The composition is a gel which has a pH...

20050260323 - Effervescent drink product and method of creation: An effervescent drink product includes a beverage and a plurality of effervescent confectionaries suspended by the beverage. Each of a first portion of the effervescent confectionaries is adapted to pop due to contact with the beverage. Each of a second portion of the effervescent confectionaries is adapted to pop during...

20050260324 - Aromatized wine-based drink: An aromatized wine-based drink comprises a first wine selected from amongst Pinot grigio, Merlot, Shiraz and Prosecco with a percentage by weight of between 51% and 99.4%, rectified concentrated grape must with a percentage by weight of between 0.5% and 5% and a mixture of natural vanilla flavoring and vanilla...

20050260326 - Method of manufacturing plant finished product: A method of manufacturing a plant finished product, comprising the step of processing a plant or a processed material thereof with high-temperature and high-pressure liquid, gas, or fluid....

20050260325 - Process for the preparation of nutritive preparation based on vegetable matter and the product prepared by the process: A process for the preparation of a nutritive preparation based on vegetable matter, which nutritive preparation includes vegetable cutlets, balls, nuggets, loaves and kebabs, includes turning process textured soy protein flakes, psyllium husk powder, liquid and extra ingredient/s optionally chosen from among flour, spices, herbs and non-animal broth concentrate into...

20050260327 - Processed foods, and manufacturing system and manufacturing method for the processed foods: The present invention provides processed foods that have not been deep-fried, are low in calories and well suited for maintaining health, and also can be diversified while being made uniform in product shape. The processed foods of the present invention are each formed as a product by dividing a paste-form...

20050260328 - Confectionery made from herbal mixtures: Confectionery made from herbal mixtures, comprising an extract from a mixture of several herbs, or a mixture of a corresponding number of extracts of at least one herb, with additionally an extract of Stevia rebaudiana. The above presents considerable advantages, in particular: a desired flavour change, sweetening with a high...

20050260330 - Espresso-based, edible composition and method to form same: Applicant's invention comprises an edible composition, comprising espresso and milk, where that composition has a room temperature viscosity of at least 50,000 centipoises....

20050260329 - Production of liquid center filled confections: Liquid center filled confections, such as gummy or jelly candies or fruit snacks are continuously produced by co-deposition into a mold without candy tailing to obtain products with substantially uniform top and bottom walls and little, if any, shell breakage and liquid filling leakage or bleed-out problems. Excessive vertical decentering...

20050255190 - Method for processing cereal material: There is disclosed a method for processing cereal material that allows for a reduction of time required for steeping and a reduction in the number of unit operations in conventional corn wet milling. The method involves continuously and simultaneously having solvent absorbed by a cereal material and abrading the cereal...

20050255191 - Process for treating corn and millets: There is described a method of treating corn and/or millet(s) and parts thereof with an agent selected from non-protein, non-amino acid, non-vitamin, organic sulfur containing compounds; thiosulfate; and sodium dithionite. Also disclosed is a method for using the agent treated material in the production of starch products and fermentation feedstocks....

20050255193 - Fermented milk drinks and foods and process for producing the same: Fermented milk drinks and foods containing fermented milk components obtained by fermentation with lactic acid bacteria together with a growth promoter for lactic acid bacteria selected from among ginger extract, tea extract, green onion extract, or oleic acid and derivatives thereof, and a process for producing the fermented milk drinks...

20050255192 - Yogurt products and method of preparation: The invention provides methods for preparing a cultured dairy product having reduced fermentation times. The methods for preparing a cultured dairy product comprises the post fermentation addition of carbohydrate sweetening agents and/or preservative(s). The methods described herein are useful in food products such as yogurt, other refrigerated milk products, and...

20050255194 - Method of scheduling a production run of bakery products: The invention provides a method, computer program and system by which a production schedule for a bakery is produced. The method involves reducing dough wastage by calculating a weight of dough for each bakery product which falls short of a full batch and combining that weight for the various bakery...

20050255195 - Layered taco maker and method: A method for filling an edible shell, in particular, a taco shell is achieved by gathering a first filling ingredient for a taco and layering the first filling ingredient along a first plane, gathering a second filling ingredient for a taco and layering the second filling ingredient along a second...

20050255196 - Packaging process utilizing reclosable package having pressure-induced reclose seal which becomes stronger at low temperature: A product is packaged in a pressure-reclosable package comprising a multilayer film having a heat-sealable, pressure-reclosable inside layer. The inside layer contains a hyperbranched polyolefin having at least 70 side chain branches per 1000 carbon atoms and a density of up to about 0.885 g/cc, and/or an ethylene/alpha-olefin elastomer having...

20050255197 - Gum slab package having insertable product retention member: A package assembly encloses a plurality of individual elongate consumable products. The package assembly includes a plurality of products aligned in a side-by-side array. The package housing enclosed the array of product. The package housing has front and back walls for supporting the products therebetween and a closeable cover for...

20050255198 - Gum slab package with flap retention: A package assembly encloses a plurality of individual elongate consumable products. The package assembly includes a plurality of products aligned in a side-by-side array. A package housing encloses the array of products. The package housing has front and back walls for supporting the products therebetween in a closable cover for...

20050255199 - Package for dispensing and retaining gum slabs with adhesive securement: A package assembly includes individual elongate consumable products. The package assembly includes a plurality of products arranged in a side-by-side array. The package housing supports the array of products. The package housing includes a back wall and a foldable front wall. The front wall includes an adhesive location therealong for...

20050255200 - Food packaging bag, food-packaged body, and method for manufacturing the same: The present invention provides a food packaging bag, which can hermetically seal and pack foods therein for long-term storage of the foods and can realize cooking in a safe manner, a food-packaged body, and a method for manufacturing the food-packaged body. Preferably, the present invention provides a food packaging bag,...

20050255201 - Reservoir used with container for combination food: A food preparation system can comprise a sealed reservoir mated to a container. The sealed reservoir contains a food product. The sealed reservoir can be opened for ease of use. In use, the sealed reservoir is opened, its contents dispensed into the empty container and the empty container is filled...

20050255202 - Food partical encapsulation preserving volatiles and preventing oxidation: A process for encapsulating a solid food particle with a liquid encapsulating material comprising the steps of metering and encapsulation mixture (20) into a flow restrictor (14) concurrently a gas stream is introduced at inlet (22) into the flow restrictor there by atomizing the liquid encapsulating material and creating a...

20050255203 - Method of making a fresh fruit confection with improved shelf-life: A method of making a confection using fresh fruit as a main ingredient includes the steps of freezing the fresh fruit, coating the frozen fruit with sugar solids sufficient to reach a critical mass, keeping the fruit frozen during the coating process, and sealing the coated fruit in a confection...

20050255204 - Method and composition for the prevention or retarding of staling and its effect during the baking process of bakery products: The present invention is related to a method for the prevention or retarding of staling during the baking process of bakery products which comprises the step of adding a sufficiently effective amount of at least one intermediate thermostable and/or thermostable serine protease in the bakery products. The present invention further...

20050255205 - Food grade ink jet inks for printing on edible substrates: Food grade ink jet inks which include food grade pigments, food grade lower alcohols, 1,2-propanediol, and shellacs are provided. Also provided are methods for making the ink jet inks and edible substrates having the food grade ink jet inks applied to a surface thereof. In some embodiments, the food grade...

20050255206 - Freeze-dried food product: A freeze-dried food product comprising a water-soluble cellulose ether and agar maintains its shape both when rehydrated and when cooled thereafter and offers a mouth feel comparable to the original....

20050255207 - Method for reducing protein exudate on meat product: A system and method for reducing protein exudate on meat product. The system utilizes input hoppers and eliminates standing time for the meats. The elimination of a standing time for curing or protein extraction eliminates the ability for visible surface protein exudate to form....

20050255208 - Food warming apparatus and method: A method of preserving cooked food. Food is cooked in a cooking appliance to provide pre-cooked food and placed in a holding compartment of a food warming apparatus for a duration of holding time. The pre-cooked food is heated in the holding compartment for at least a portion of the...

20050255209 - Refrigerator for grain: Disclosed is a grain refrigerator provided with a receiving container, a grain storage part installed in the receiving container, for storing a grain, and an evaporator forming a cooling cycle to keep the stored grain at a low temperature, wherein the evaporator is at least one or more and is...

20050255210 - Shaped food containing soybean 7s protein and process for producing the same: To easily take soybean 7S globulin in an effective amount appropriate for the purpose (for example, such an amount as expected as efficacious in achieving a physiological effect of controlling neutral fat level in blood), it is intended to provide a shaped food having a favorable taste and a process...

20050255211 - Soy flour in a sauce for starched based products: A soy protein-containing dry cheese sauce mix containing significant levels of soy protein is provided. The dry cheese sauce mix is prepared by mixing soy flour with dried cheese and cheese flavoring. When used, the dry sauce mix is hydrated to form a cheese sauce suitable for use with starch-based...

20050255212 - Process and equipment for making simulated olive products by coextrusion, and obtainable product: Our invention is concerned with a process and equipment and the resulting product. The process and equipment produce simulated cylindrical olive products with a central core. An aqueous alginate or low-methoxy pectate sol containing dispersed olive flesh is co-extruded through a nozzle with a stream of an aqueous solution containing...

20050255213 - Method and apparatus for the preparation of alimentary soft granular caviar: A method and an apparatus for preparing an alimentary granular soft caviar similar to black (granular) caviar. The method involves the preparation of a mixture containing an albuminous colloid, water, and alimentary gelatin to form the grains, exposing the grains to tea water, dye-stuff, salt solution and gustatory components. The...

20050255214 - Method and plant for treating biological liquids, particularly milk and its derivates: Method for treating unpackaged biological liquids, particularly milk or its derivatives, having a microbacterial and spore content, comprising the following operative steps: a) separating the biological liquid into a fatty fraction having a higher concentration of fatty matter and a non-fatty fraction having a lower concentration of fatty matter compared...

20050255215 - Compositions containing a nopal cactus isolate and method for making same: Compositions and methods of making compositions containing nopal cactus isolates derived from the juice and/or soluble solid fractions of nopal pads. In another aspect, the invention relates to compositions for making coffee, coffee compositions and methods of making such compositions, which contain nopal cactus isolates....

20050255216 - Hydrolysed chitosan as antimicrobial compound and uses thereof: The present invention relates to composition and method for inhibiting growth or propagation of spoilage or pathogen microorganisms in vegetables. Microorganisms, bacteria or yeasts, that can be naturally found or introduced into vegetables before or during their processing, such as fermentation, can be inhibited by treatment with a solution containing...

20050255217 - Scrambled egg snack food: A snack food product comprises a shaped core of a coherent mass of scrambled eggs enrobed in a breaded batter coating....

20050255218 - Low sugar presweetened dry coated cereals and method of preparation: A ready to eat breakfast cereal is prepared by coating dried cereal base pieces food pieces with a low sugar sweetener in powder form such as a high conversion maltodextrin or low conversion corn syrup that includes a high potency sweetener. The cereal is pre-coated with a liquid oil for...

20050255219 - Flour and dough compositions and related methods: Described are methods of treating wheat grain, including reducing the amount of active enzymes in a milled wheat grain by treating a portion of the wheat grain that includes one or more of wheat bran or wheat germ to deactivate enzymes; as well as flour and dough compositions prepared from...

20050255220 - Fermentation byproduct feed formulation and processing: The invention is to products for enhancing the nutrient value of distillers, brewers or fermenters grain byproducts using an injector or mixer to add predetermined amounts of nutrients to the grains. The byproduct nutrient obtained is heated, dried and/or extruded to increase the ruminant bypass protein of the nutrient product....

20050255224 - Integrated continuous meat processing system: An integrated system for continuous production of processed meat products utilizing a continuous mixing system is disclosed. The system includes storage and pre-input hoppers, input lines for pumping streams of meat product constituents into a continuous grinder and mixer, rotating elements within the mixer for mixing the constituents, a surge...

20050255221 - Method and apparatus for accelerating formation of functional meat mixtures: A system and method wherein meat product constituents are mixed under a high shear force to combine the constituents into a mixture having a stable protein matrix is disclosed. The system incorporates mixing devices in a housing into which the input streams are directed. The system then applies a high...

20050255222 - Method and apparatus for acceleration ingredient diffusion in meat: A system and method wherein meat product constituents are mixed with high shear force over a small volume of constituent to combine the constituents is disclosed. The system utilizes mixing devices to apply work to incoming meat streams. The high shear force deforms and contorts the meats and allows other...

20050255223 - Method and apparatus for compostion control for processing meat: A system for making processed meat products employing a feed-forward analysis wherein input streams are analyzed and their flow rates are controlled relative to each other. The system incorporates mixing devices in a housing through which the input streams are forced. The mixing devices provide high shear mixing and blending,...

20050255225 - Meat extract and process for producing the same: A meat extract is provided such that it contains no detectable microorganisms other than spore-forming bacteria and includes 60 mmol/l or more of phosphate ion, preferably 60 to 500 mmol/l, more preferably 70 to 500 mmol/l, and even more preferably 70 to 200 mmol/l. Also a process for producing a...

20050255227 - Highly selective membrane systems and methods for protein ultrafiltration: A new ultrafiltration technique based on a multimembrane stack has been developed to fractionate solutes closer in size than conventionally possible. The technique is illustrated here by obtaining a pure protein product from a binary protein mixture. By employing membranes in series without any gaskets or spacers in-between, ultrafiltration is...

20050255226 - Protein isolation procedures for reducing phytic acid: Oil seed protein isolates, in particular canola protein isolate, having a decreased phytic acid content is prepared by a procedure in which extraction of phytic acid from oil seed meal is inhibited during extraction of protein from the oil seed meal....

20050255228 - Process for controlling protein to salt ratio in animal muscle protein composition and protein composition: A low salt protein solution not capable of forming a gel is obtained from animal muscle tissue by forming an aqueous acidic protein solution which is filtered to remove salt and acid. The low salt protein solution can be formed into a gel by adding a physiologically acceptable salt to...

20050255229 - Edible product comprising starch-containing material and process for preparing the same: This invention relates to an edible product with homogeneous consistency containing a starchy vegetable material and having a water content of at least 60% by weight. At least 50%, preferably at least 75% of the cells of this vegetable material are broken, and the amylose contained in the starch is...

20050249837 - Processes for preparing plant matter extracts and pet food compositions: Disclosed herein are processes for preparing a plant matter extract, as well as food compositions comprising such extracts. The plant matter is selected from avocado, alfalfa, fig, primrose, and mixtures thereof. The processes include providing plant matter selected from the group consisting of avocado, alfalfa, fig, primrose, and mixtures thereof;...

20050249838 - Use of fermented wheat-germ in the feeding and veterinary practice: This invention relates to new uses of fermented wheat-germ extract namely for purposes of animal feeding and veterinary therapy. The subject matters of this invention are also the fodders, nutriments, premixes and veterinary preparations containing fermented wheat-germ extract....

20050249839 - Enzyme preparation and process for producing food using the same: The present invention provides an enzyme preparation containing, as the active ingredient, an acidic or alkaline substance capable of shifting the pH value of the preparation toward a pH range wherein the expression of activity of a transglutaminase is inhibited when the transglutaminase is dissolved in the presence of collagen...

20050249840 - Active yeast in dry granular or powder form obtained through treatment of a mixture of known yeasts and its use in a pre-packed long-life preparation to be completed with the addition of water: Active yeast in granular or powder form for the production of bread, cakes, and other bakery products, includes active yeast obtained by treatment of a mixture of 35-40% by weight of natural yeast in an active powder and 55-60% by weight of compressed yeast, in order to attain a final...

20050249841 - Pet food compositions: Disclosed herein are pet food compositions. In one embodiment, pet food compositions which are described comprise a component selected from 2-deoxy-D-glucose; 5-thio-D-glucose; 3-O-methylglucose; 1,5-anhydro-D-glucitol; 2,5-anhydro-D-mannitol; mannoheptulose; and mixtures thereof. In yet another embodiment, pet food compositions which are described comprise an extract of plant matter selected from avocado, alfalfa, fig,...

20050249842 - Ingredient pakaging: A quantity of packed brown sugar is disposed in a wrapper which has a plurality of markings on it that correspond to respective volumes of the packed brown sugar. A user is thus able to separate a desired volume of packed brown sugar from the remainder of the quantity of...

20050249843 - Low carbohydrate caramel corn composition: A low carbohydrate caramel corn composition that comprises popped corn and a caramel coating. The popped corn is coated with the caramel coating. The caramel coating comprises a sugar alcohol. The composition contains a maximum of about 10 grams of sugar alcohol per one ounce serving and a maximum of...

20050249844 - Cocktail garnish sachet and method of use thereof: A cocktail garnish and method of serving same, wherein the garnish is pre-speared on a spiked member and sealed within a package for freshness. The garnish can then be removed from the package when desired and utilized for complementing a cocktail beverage. The garnish may be packaged in a series...

20050249845 - Process for preparing filled cracker products: Provided is a process for preparing filled cracker snacks containing a creamy, lubricious low Aw, and bake stable filler encased within crisp oven-baked cracker with efficiency and consistency despite the difficult rheology of the filler. In a first step, a smooth textured, bakable filling is prepared comprising an oil phase,...

20050249846 - Trehalose and suppression of off-flavor notes: A composition including meat, trehalose, and one or more preservatives, wherein the compositions exhibits less off-flavor than the same composition without trehalose. Also included is a method using trehalose to mask off-flavors caused by preservatives and/or anti-microbials in meat products....

20050249847 - Process for producing refrigerated produce: The present invention includes a process for producing substantially stable produce, typically vegetables and fruit that can be stored in a refrigerated environment for at least about five weeks without preservatives and at least about three months with preservatives. The process involves holding the produce in an aqueous immersion solution...

20050249848 - Reduction of black bone defects in meat: The invention is directed to a process to reduce blackbone occurrence in meat. The invention is further direct to reducing blackbone discoloration in meat while maintaining higher yields and without negatively affecting the appearance of the meat. The processing steps include treating the meat, preferably by injection, with an alkaline...

20050249849 - Re-sizable container: A re-sizable container includes a bottom that is formed with one or more circumferential strips that may be removed from the container to separate a portion of the bottom thereby decreasing the volume of the bottom. The lid may be placed on original container, and also may be placed on...

20050249850 - Fruit protection system: A fruit protection and transportation system providing various apparatus and methods to absorb impact and compression forces to reduce damage to fruit (3). Particular embodiments of the invention comprise a fruit protector blank (1) of resiliently compressible force absorption material having a substantially planar surface (2) that can be conformed...

20050249851 - Taint removal from wine: A method of treatment of wine to reduce the concentration of at least one predetermined component thereof including the steps of: (i) processing the wine by reverse osmosis or nanofiltration for producing a retentate and a raw permeate, the raw permeate containing the predetermined component; (ii) treating the raw permeate...

20050249852 - Supplying draught beverages: Draft beverage is cooled in a cooling water tank in a cooling unit under a drinks bar. It is then cooled in a thermoelectric cooler, and transferred to a font in pipe which is surrounded in a water jacket of cooling water from the tank. The water jacket is connected...

20050249854 - Cheese and methods of making such cheese: Methods for preparing cheese are provided that involve combining a slurry with a cheese precursor to form an admixture that is subsequently processed to form the cheese product. The slurry typically includes a liquid such as water, milk and/or cream and one or more ingredients that are useful for inclusion...

20050249853 - Methods for making soft or firm/semi-hard ripened and unripened cheese and cheeses prepared by such methods: Methods and systems for preparing soft or firm/semi-hard cheese are provided, as well as soft or firm/semi-hard cheese prepared by the methods. The methods typically involve the formation of a slurry that contains blended or molten cheese curd. A variety of ingredients can be introduced into the curd used to...

20050249856 - Food product: The present invention provides a novel cellular solid structure which can be used to structure an oil-water mixture into a semi-solid state. The invention is particularly useful in the manufacture of food products, such as margarine-like spreads, other spreads and dips and dairy-like products such as whipped toppings and creamy...

20050249855 - Spreadable food product: The present invention provides a novel cellular solid structure which can be used to structure an oil-water mixture into a semi-solid state. The invention is particularly useful in the manufacture of food products, drug delivery agents, coatings, barrier films and encapsulating media....

20050249857 - Lignan complexes: An inclusion complex of a lignan or lignan ester with a cyclodextrin. Also disclosed are food products, dietary supplements and pharmaceutical compositions containing the complex....

20050249858 - Xylitol coated functional dietary fiber supplement: The present invention involves a new functional dietary fiber supplement for intestinal health. Unlike conventional products made of plain psyllium husks, the xylitol coating makes oral consumption very convenient. The ground psyllium husk used in this invention is exceptionally effective at facilitating intestinal functions and increasing feces volume. The refreshing...

20050249859 - Process for producing high-moisture, smooth-textured shaped cereal foods: The present invention provides a process for making hand-held shaped cereal and milk products having a smooth, homogenous-consistency texture and a moisture content higher than 35%, using about the same amount and ratio of cereal flour to fluid-milk as found in a traditional combination of (RTE) cereal pieces (made from...

20050249860 - Functional fiber flour product and method for making same: The present invention relates to a functional fiber flour product for use in foods, beverages, nutritional products and dietary supplements. The invention includes a functional fiber flour product made from oilseeds and comprises soluble and insoluble dietary fibers, polyunsaturated fatty acids, monounsaturated fatty acids, protein, lignans, and low amounts of...

20050249861 - Viscous food containing soybean, tofu-like basic food material and process for prodiucing the same: A viscous food containing soybean is a mayonnaise-type food which resembles mayonnaise in flavor, appearance and intended use, and is produced by mixing a tofu-like basic food material obtained by using water and soybean powder as raw materials with egg yolk, grapeseed oil, wine vinegar, pepper, mustard, and salt in...

20050249863 - Meat processing system: A system and method for continuous processing of meat product constituents is disclosed. Selected meats are loaded into hoppers, and inputs lines direct the meats and other meat product constituents into a mixer. The mixer provides initial size reduction of the meats, grinds the meat, infuses and mixes the meats...

20050249862 - Method and apparatus for controlling texture of meat products: A system and method are disclosed for controlling the texture of meat products. Incoming meat products are quickly ground, macerated, and/or mixed in a small amount of time. The protein extraction that occurs is sufficient for a stable emulsion while protein bonding is optimized to avoid the cooked product having...

20050249864 - Method and apparatus for vacuum-less meat processing: A system and method for making processed meat products without the need for a vacuum system is disclosed. Meats and other meat product constituents are forced into a mixer having rotating elements for directing the constituents through a housing. The system limits the amount of air that is in contact...

20050249866 - Canola protein isolate functionality i: A canola protein isolate having a protein content of at least about 100 wt % (N×6.25) is employed as an at least partial replacement for at least one component providing functionality in a food composition....

20050249865 - Process for producing soy protein: The present invention is to provide a method for obtaining more efficiently isolated-soy protein, which has excellent gelation properties and shows neither bitterness nor astringency characteristic to soybean, while reducing the amount of water used in a soy protein manufacturing plant and thus lessening burden on the environment owing to...

20050249867 - Food additive: The invention relates to a food additive, in particular for food products such as dressings, mayonnaises, spreads or other food products having a reduced fat content. The invention further relates to a process for preparing the food additive and to its use in the preparation of food products. It has...

20050249868 - Protein enhanced low carbohydrate snack food: Herein described is a high protein, low carbohydrate nougat having at least one sugar substitute, protein material and at least one flavoring. The sugar substitute comprises between about 19% to about 46% of the nougat by weight, the protein material comprises between about 25% to about 38% of the nougat...

20050244538 - Chewing gum comprising at least two different biodegradable polymers: The invention relates to chewing gum comprising at least two different biodegradable polymers. According to the invention, a chewing gum comprising at least two different biodegradable polymers exhibits an improved texture prior to any adding of for example softeners. It has been realized that the desired chewing gum texture properties,...

20050244539 - Continuous coatings of gum products: A continuous coating process 30 for chewing gum and bubble gum materials. Small cores or pieces of gum material 20 are introduced into inclined rotating drums 34, 34′ in which heated air 52 is circulated and a coating solution 50 is applied (liquid or powder). The coating material is dried...

20050244540 - Aerated food component: An aerated food component is disclosed. The aerated food component is formed from a mixture of sweeteners, a fruit concentrate, an ionic hydrocolloid, a calcium source, an edible acid, a cation source, and a whipping protein. Also disclosed is a method for forming the aerated food component. The aerated food...

20050244541 - Process for manufacturing cheeses and other dairy products and products thereof: Process for manufacturing cheeses and other dairy products, and the resulting products, in which lactobionic acid is added, or generated in situ, in combination with a dairy component in the course of the process. The lactobionic acid can be used as the sole acidulent for direct acidification of the cheese,...

20050244542 - Milk improved by treatment with proteases and methods for its preparation: In one aspect, the present invention provides methods for producing milk by limited proteolysis that is resistant to acid coagulation without negatively affecting the organoleptic properties of the milk. In another aspect, the invention provides methods for increasing the absorbability of calcium in milk to a desired level. In another...

20050244543 - Gel-form composition for supplying protein and calcium: The present invention provides a gel composition for protein and calcium supplementation having a pH in the range of 3 to 4 and containing the following components: 3 to 8 wt. % of Protein or its hydrolysate that does not coagulate at pH 3 to pH 4; 0.1 to 0.5...

20050244544 - Chocolate coated beverage creamer: An article of manufacture useful for adding creamer base to hot beverages such as coffee or tea-based beverages comprises (a) a center core comprising a creamer base (for example, the creamer base preferably comprising a high-intensity sweetener and a humectant), and (b) an outer coating at least partially encapsulating the...

20050244545 - Depositor pump, having a modular valve apparatus, for manufacturing starch molded products such as candy: A depositor pump, includes a pump body, and a modular valve apparatus operatively attached to the pump body. The modular valve apparatus includes a valve guide apparatus attached to the pump body, and defining a slot therein for receiving a valve bar adapted for sliding operation within the slot. The...

20050244546 - Method for extending the shelf life of perishable agricultural products and/or food: In order to extend the shelf life of perishable agricultural products and/or food, said agricultural products and/or food items are placed in a packaging container (10), a modified atmosphere is created in the packaging container (10), and the packaging container (10) is closed. The modified atmosphere is created in such...

20050244547 - Flexible stick and a container therefore: The invention relates to a bendable stick, and a container for the stick provided with a straitening arrangement of the bent stick. The stick according to the invention could be used for many articles in a variety of configurations, the stick is made of a flexible material preferably in combination...

20050244548 - Food container for improving appetite: A food container is provided for improving appetite. The food container contains mainly an open top vessel, a partition wall and an aroma generator. The partition wall divides the open top vessel into a first compartment having a first opening for containing a food and a second compartment having a...

20050244550 - Disposable condiment tray holder and method: A serving unit 10 holds disposable serving trays made of thin walled thermoformed material. The serving trays are one-time-useable to hold condiments and prepared foods. The disposable trays are made in standard sizes to fit existing display units. The trays 30, 40 are made by thermoforming, injection molding or blow...

20050244549 - Disposable pre-filled food topping package/dispenser and associated methods: The disposable prefilled food condiment dispenser includes an elongated hollow agitator having an openable end and another end connected to a reservoir filled with a food condiment, such as popcorn topping. A food container clip may extend from the agitator or the reservoir to removably attach the dispenser to a...

20050244551 - Meat product package and packaging method with maintained atmosphere: A method includes sealing a meat product into a container. The method then includes releasing carbon dioxide gas from a source contained inside the container to maintain a carbon dioxide gas presence in the atmosphere within the container. Sufficient carbon dioxide gas is preferably maintained in the package along or...

20050244552 - Packaged meat product and packaging method for reducing purge in meat products: A method for packaging meat products includes sealing a meat product in a container and maintaining a pressure on the meat product in the container at least one and one-half (1.5) pounds per square inch (psi) greater than atmospheric pressure. Pressures well above this minimum package pressure/atmospheric pressure differential of...

20050244553 - Multilayer planar or tubular food casing or film: The present invention provides novel multilayered plane or tubular food package casings or films for foodstuff packages, such as sausage casings or the like, having a lamination structure of at least six, preferably at least seven layers....

20050244554 - Animal chew toy: Disclosed is a animal chew product and method of making the animal chew product wherein an animal hide is treated, a filling is prepared and the filing is combined with the treated hide and thereafter the product may be shaped and/or pressed, dried and an outer coat of flavoring may...

20050244555 - Alkali and alkaline earth metal levulinates as antimicrobial agents: Improved methods are provided for the treatment of foods to inhibit microbial growth therein, by the applying to or incorporating into the food a quantity of an alkali or alkaline earth metal salt of levulinic acid. The salts may be topically applied by spraying or dipping, or can be incorporated...

20050244556 - Electrolyzed water treatment for meat and hide: The present invention relates to a method for cleaning and disinfecting. A food product is provided, as well as a first non-toxic solution including an electrolyzed alkaline solution and a second non-toxic solution including an electrolyzed acidic solution. The food product is cleaned by saponifying the first solution to a...

20050244557 - Method and apparatus for vacuum packaging pre-cooked lobsters: In a method for vacuum packaging a pre-cooked lobster, a bulge, and a horn-receiving notch in that bulge are formed of a plastic tray. The lobster is placed in this tray with a wrapping sheet over it. The bulge and the notch are formed so that the horn of the...

20050244558 - Method for preserving peeled whole onions: The method for preserving peeled whole onions of the present invention involves removing the roots of an onion, peeling its outside papery layers to expose its fleshy layer, and packaging the onion for later use. The basal plate and at least a portion of the neck of the onion must...

20050244559 - Method of manufacturing raw material beans drinks and solid fermented food: A method for manufacturing a drink made from beans as a raw material and a solid fermented food. It is characterized in that it comprises the steps of: preparing a stabilized suspension by homogenization-treating an aqueous slurry of whole grain-mash of beans once or a plurality of times using a...

20050244560 - Reciprocating head press: A press for flattening dough pieces is provided having a floor supported frame, an endless conveyor belt movably carried on the frame and presenting an upper horizontal surface, and at least one movable platen carried on the frame for pressing the dough pieces against the belt. In an embodiment, a...

20050244561 - Carvone acetals used as flavourings: The invention relates to (−)-carvone acetals and their use as flavourings. In a preferred embodiment, the invention relates to the use of these acetals for the flavouring of oral hygiene products....

20050244563 - Native starch-based thickened food composition: A native starch-based thickened food composition suitable to be used as a base for the preparation of sauces, containing, in percentage weight over the weight of the composition, 0 to 7% maltodextrins, 0 to 3% one or more dietary fibers, at least 4% edible fats and at least 0.5% milk...

20050244564 - Oxidative stabilization of omega-3 fatty acids in low linoleic acid-containing peanut butter: A food composition in which omega-3 fatty acids are stabilized against oxidation is disclosed. The food composition contains about 4 to about 100 weight percent of the composition in which triglycerides containing omega-3 fatty acids (and other fatty acids) are stabilized against oxidation in the absence of encapsulation. The fatty...

20050244565 - Edible emulsion with reduced fat and cholesterol: An edible emulsion with a viscosity of 4,500 cps or higher is described. The edible emulsion has 75.0% by weight oil, or less, and less than 4.0% by weight liquid emulsifier. The edible emulsion has good color, texture and flavor characteristics and is substantially free of cholesterol and carbohydrates....

20050244566 - Egg boiling device: Apparatus (21) for boiling an egg (24), including an egg-boiling container (2) which is adapted to contain the egg and a first volume of water (32), and a heater (11) which is adapted to boil the water in the container. The apparatus also includes one or more valves (16, 17),...

20050244567 - Method for production of peptides/amino acids produced by said method and use of the same: According to a first aspect there is a method for producing a protein-free product comprising free amino acids and short peptides, wherein raw protein materials are crushed and hydrolysed with endogenous enzymes and passed through different separation processes, including coagulation of protein residues, in order to obtain the desired product....

20050244568 - Artificial fruit: The present invention describes an edible product comprising a core composition comprising a sweetener and a shell or coating composition comprising at least one dietary fiber component, wherein the core composition is at least partially coated or encapsulated by the shell composition, a method of production of such an edible...