Food or edible material: processes, compositions, and products inventions 05/06

20060110491 - Systems and methods for mixing fluids and other materials: A system for breaking a cap generated during vinification and for mixing the fermenting juice in a tank includes an injector to inject gas into the tank to form a bubble in the fermenting juice, a source of gas to supply the injector, and a controller operable to open and...

20060110492 - Preparation and food product comprising an active phytase: The invention relates to a preparation comprising an active phytase, a phytate and an essential cation, said preparation being characterized in that at least part of the essential cation is bound to phytate. The preparation may comprise between 1 and 100 FTU phytase per gram phytate, between 1 and 50...

20060110493 - Snack having a soft edible layer and method of making: The present invention is directed to a method of making a shelf stable edible snack. The method comprises the steps of: (A) providing an edible core having an outside surface; and (B) applying at least one soft edible layer that substantially covers the outside surface of the edible core; wherein...

20060110495 - Crispy flour taquito: Frozen taquitos are made on a commercial scale by preparing a flour-based tortilla dough, shaping that dough into generally circular tortillas, baking the tortillas, applying a strip of filling to each baked tortilla, rolling the baked tortilla around the filling to form a filled tortilla, coating the tortilla with batter,...

20060110494 - Encapsulated functional bakery ingredients: The present invention is concerned with lipid-encapsulated or lipid-coated functional bakery ingredients. More particularly, the invention relates to a granule suitable for use in the preparation of a dough, comprising: a) a hydrophilic core with a diameter of at least 5 μm, said core containing a functional bakery ingredient selected...

20060110496 - Low carbohydrate quesadillas: A quesadilla assembled from a filling and a flour tortilla, having a substantially reduced carbohydrate level. Soy flour, wheat gluten, wheat protein isolate, and resistant wheat starch, and lecithin effect the reduced carbohydrate content. The flour tortilla is filled with a chicken, cheese, and salsa mixture to make the quesadilla....

20060110498 - Composition for use in edible biodegradable articles and method of use: One embodiment of the present invention is a composition for use in making edible biodegradable containers comprising water, pregelatinized and native starch, a first protein or natural polymeric compound, natural fibers, a wax emulsion, a mold release agent, a flavoring agent, and a coloring agent, wherein the composing consisting essentially...

20060110497 - Method for evacuating air from flexible packages: A method of manufacture comprising the following steps: (a) making a vent hole in a package; (b) loading product into a receptacle of the package via an opening; (c) closing the opening; (d) placing an air-permeable layer of material over the vent hole; (e) squeezing the receptacle after steps (a)...

20060110499 - Method for producing ready-to-be-consumed room temperature stable ground, cooked, and seasoned beef vacuum packed in a plastic tray, equipment and end product: The present invention is directed to a method for producing ready-to-be-consumed room temperature stable ground, cooked, and seasoned beef that is vacuum packed in a plastic tray, a method especially developed to avoid the refrigeration of the packed beef that is processed and prepared to be supplied to the consumer...

20060110500 - Animal chew containing fermented soyfood: The present invention relates to an enriched animal chew toy comprising a resin a fermented soy nutraceutical. Optionally the nutraceutical may contain enzymes or coenzymes. Also, the enriched animal chew toy may be formed by mixing a resin with the fermented soy nutraceutical in a heated molding machine. Suitable resins...

20060110501 - Vaccinium injection molding: The present invention contemplates animal chews and the use of vaccinium as an additive in animal chews. The animal chew may be formulated from a resin and a vaccinium additive, wherein the resin may be either a starch, thermoplastic, casein, denatured and partially hydrolyzed collagen and mixtures thereof....

20060110502 - Sausage product and corresponding sausage casing: A sausage product has a sausage casing closed at the ends and a sausage contents contained in the sausage casing. The sausage casing has an opening element that, when actuated, opens the sausage casing in the area of the opening element. The opening element is arranged such on the sausage...

20060110503 - Method of treatment of vegetable matter with ultrasonic energy: A method for modifying the viscosity of pureed vegetable matter, said method including the step of applying relatively low-frequency ultrasonic energy (having a frequency in the range from about 16 kHz to 100 kHz) to said puree via a sonotrode in a manner such that cavitation of a water fraction...

20060110504 - Apparatus and method for the enhancement of food properties and food prepared therefrom: A method of enhancing food properties by electroporating a food using electrical pulses. The pulses are high-voltage pulses, and the food contains cells that become permeable from the electroporation. The food is exposed to food agents, which diffuse into the food's cells to enhance properties of the food....

20060110506 - Antimicrobial solutions and process related thereto: Disclosed are antimicrobial compositions for treating poultry and meat to substantially eliminate bacteria and microorganism harmful to human. The compositions include various combinations of an aliphatic heteroaryl salt, an aliphatic benzylalkyl ammonium salt, a dialiphatic dialkyl ammonium salt, a tetraalkyl ammonium salt and/or trichloromelamine....

20060110505 - Immersion tube antimicrobial treatment: A generally U-shaped treatment tube for immersing meat in an antimicrobial treatment solution is provided. The apparatus includes an inlet for receiving meat, an outlet for removing meat, a solution inlet for introducing antimicrobial treatment solution into at least a U-shaped section of a tube and a solution outlet to...

20060110507 - Capsule with sealing means: A capsule contains beverage ingredients such as ground coffee, tea or other ingredients and is configured for insertion in a beverage production device in order to have a liquid under pressure have enter the capsule and to interact with the ingredients in the capsule. The capsule comprises a base body...

20060110508 - Method for preparing dried alpha-rice by vacuum drying: The present invention relates to a method for preparing dried alpha-rice by vacuum drying comprising: (a) washing out impurities from the surface of hulled-rice by using a washing device; (b) immersing the washed rice in water for 3 to 120 minutes to contain water uniformly, and then drying it naturally...

20060110509 - Tumbler for marinating food product: A vacuum tumbler for marinating food products within a liquid. The vacuum tumbler comprises a container having an interior wall, the interior wall defining a chamber for containing the liquid. A rib extends inwardly from the interior wall at least one-quarter of the distance across the chamber. A drive moves...

20060110510 - Method of processing food patties: A machine for processing individual food items comprises a mold plate having multiple longitudinally spaced transverse rows of cavities. The mold plate slides such that the rows of cavities sequentially communicate with a fill slot in a fill plate. Bulk food material fills the cavities and displaces air from them...

20060110511 - Formula digestible milk: An improved process for making whole milk digestible to lactose intolerant persons while maintaining the texture and flavor of whole milk comprised of adding sugar and Brewers Top yeast to whole milk and allowing it to ferment at temperature for a period of time then stopping the fermentation process and...

20060110512 - Yeast-cream-dosing device and method: The invention relates to a yeast cream-dosing device and method. According to the invention, the yeast cream is disposed in an interchangeable transport container (20) which is located inside a refrigerating compartment (10), the aforementioned container being connected to an extraction opening (27) by means of an outlet conduit (26)...

20060110513 - Cooking oil antioxidant composition, method of preparation and use: Frying processes utilizing cooking oil at elevated temperatures can cause various degradation effects in the oil including oxidation, hydrolysis and/or polymerization. In the absence of additives to protect the oil, the nutritional profile and cooking performance of degraded oil diminishes the quality of food cooked therein. The disclosed methods and...

20060110514 - Shaped snacks made from baked dough crumbs: The invention relates to a process for making shaped bread snacks comprising the steps of grinding baked dough material having a water activity of 0.85 to 0.99 into crumbs, optionally mixing the crumbs with small amounts of common food ingredients, heating the crumbs or the crumb mixture to a temperature...

20060110515 - Apparatus for and method of making a frozen confectionery product: Apparatus for producing a serving of frozen confectionery product is characterized by a supply of liquid gas, a support for removably carrying a disposable container that holds a volume of unfrozen confectionery mix, and a holder for releasably holding a disposable agitator, such that the agitator extends into confectionery mix...

20060110516 - Foaming ingredient and products containing the ingredient: The invention relates to a foaming ingredient for use in foamers and creamers. The foaming ingredient consists essentially of one or more proteins and optionally one or more plasticizers forming the wall of vacuoles that comprise entrapped gas. The amount of protein is preferably at least 88% by weight and...

20060110517 - Novel compositions comprising carotenoids: A novel composition for delivering carotenoids (e.g. α- and β-carotene, lycopene) and/or other physiologically active ingredients to the colon of humans after ingestion and for producing liquid food compositions insusceptible to polyphenol-protein reactions can be obtained by encapsulating said active ingredients with pectin, in particular with low-methoxylated pectin....

20060110518 - Unique method of baking parmesan cheese and creating a variety of resulting products: This invention is directed toward a new snack food made from Parmesan cheese, and a method of making the same. The invention teaches a baking process by which Parmesan cheese is baked within a specific temperature range for a specified period of time. The resulting product can then be eaten...

20060110519 - Low-glycemic alcoholic beverages and methods for making same: The invention relates to low-glycemic alcoholic beverages comprising a low-glycemic syrup and an alcohol-containing ingredient. The low-glycemic syrup comprises a) an essence of a food, b) a low-glycemic component capable of extracting an essence from a food, and c) an extraction enhancer....

20060110520 - Active oxygen eliminator derived from natural substance and use thereof: An active oxygen eliminator derived from a natural substance, which comprises water, an organic solvent and an emulsifier and also comprises, as essential active components, p-coumarinic acid, 3,4-di-O-caffeoylquinic acid, 3,5-di-O-caffeoylquinic acid, 4-hydroxy-3-prenylcinnamic acid and 3,5,7-trihydroxy-4′-methoxyflavonol, a food comprising the active oxygen eliminator and a cosmetic comprising the active oxygen eliminator....

20060110522 - Edible fat/oil composition: An edible fat/oil composition containing a plant sterol, which permits suppressing the deposition of the plant sterol during, for example, the storage and which produces the effect of, for example, inhibiting the absorption of cholesterol, contains an edible fat/oil, linolenic acid in an amount of 1 mass % or more,...

20060110521 - High pufa oil compositions: The present invention is directed to oil compositions having a high concentration of poly-unsaturated fatty acids. In addition, the oils of the present invention have advantageous stability characteristics and minimal trans-fatty acids....

20060110523 - Processed tomato products and process for preparing the same: Processed tomato products which have an increased consistency as expressed by reduced Bostwick at certain insoluble solids level and Brix value....

20060105078 - Method of screening malt and process for producing foaming malt beverage: A method for screening malt characterized by evaluating fatty acid hydroperoxide lyase activity in malt, and a method for producing a malt-based sparkling beverage characterized by using malt having low fatty acid hydroperoxide lyase activity screened by the method for screening....

20060105079 - Method of producing raw sausage, comprising an accelerated maturing process: A method of making raw sausage by an accelerated maturing process consisting of modifying conventional recipes and basic principles relating to the making of raw sausage by adding between about 5 mg and about 25 mg, preferably 10 mg, of folic acid or folate or both per kg of sausage...

20060105080 - Composition comprising proteinaceous material, its preparation and use: A composition comprising particles of filamentous fungus and a proteinaceous material, especially gluten, is described. Inclusion of the filamentous fungus increases the time required for the gluten to develop texture which may make it easier to blend in order ingredients, desired in a foodstuff, into the gluten....

20060105081 - Formulation for enhancing the flavor metabolism of yeast and bacteria in sponge and dough brew and sourdough fermentatin systems: The present invention relates to ingredient formulations that comprise a blend of amino acids comprising at least one of the amino acids Leucine, Valine, Iso-leucine and/or Phenylalanine, an preferably at least two or three thereof to enhance flavor metabolism of yeast and/or bacteria in long fermentation systems and to their...

20060105082 - Method of producing useful products from seawater and similar brines: A process is provided for the recovery of useful products, including fertilizers and nutritional supplements, from the organic matter and minerals contained in seawater and other brines. The dissolved organic carbon-based chemicals and suspended particulate carbon-based organic matter are co-precipitated together with the contained magnesium and/or calcium, along with incidental...

20060105083 - Manufacture of ice cream: Particles of edible fat are precrystallised and are blended with an aqueous ice cream precursor phase in the presence of at least one emulsifier to form a dispersion. The precrystallised particles of edible fat each contain a multiplicity of individual crystals. The resulting dispersion is gasified and frozen so as...

20060105084 - Packaged pet food of novel appearance: Disclosed is a packaged pet food product that includes one or more solid food components in a sauce or gel, wherein said solid food components are placed separately in a package having a single cavity for receiving pet food material, and wherein said solid food components are maintained in visually...

20060105085 - Product pack: A product pack (1) which when in use is adapted to house a combination of liquid and solid elements and which is designed to facilitate the separation of said elements by part of the pack being so constructed as to segregate and absorb a substantial portion of the liquid without...

20060105086 - Device and method for absorbing excess fat from food: A device for removing excess fat from food includes a base with a first surface and a cooperating member with a second surface. A removable and replaceable fat absorbing sheet is placed on the first surface, a portion of food is placed on the sheet, and another sheet is positioned...

20060105087 - Method and apparatus for removing skin and fat from meat parts: An apparatus and method for removing skin and fat from meat parts, includes a toothroll assembly. The toothroll assembly includes a first section having an outer surface, and a second section having an outer surface. The first section is adapted to rotate at a first surface speed, and the second...

20060105088 - Gelled food product and method of making the same: A gelled food product similar in texture to gelatine but containing ingredients similar to pudding or flan comprises milk, cinnamon, sugar, pecans and dissolved corn starch as the gelling agent. Flavoring agents such as strawberry, cherry, vanilla and coconut can be added and ground cinnamon can be placed on top....

20060105089 - Citrus peel juice: Byproduct from extracting citrus juice from whole fruit is made into a slurry and extracted to provide a rudimentary peel juice. This is processed into a raw peel juice and microfiltered to prepare a clarified raw peel juice. The peel juice is processed to remove naturally occurring components which detract...

20060105090 - Frying fats and oils: Compositions suitable for use as a frying fat or oil may be derived from palm oil by a process comprising interesterification and comprise triglycerides. The compositions may have a content of saturated fatty acids having from 12 to 24 carbon atoms (SAFA) of at least 53% by weight, and a...

20060105091 - Non-toxic lava fluids for use in children's products: A non-toxic, edible novelty fluid composition is disclosed which includes a polar system comprising at least one polar solvent selected from the group consisting of glycerol, one or more glycols, aqueous NaCl, KCl or other non-toxic salt solutions, and mixtures thereof, a non-polar system comprising at least one edible oil,...

20060105093 - Satiety emulsions and food compositions: The present invention provides edible aqueous oil-in-water emulsions comprising 15-70% wt oil having a saturated fatty acid content of at least 20% wt and at least 10% wt of said oil being solid at 37° C., 0.1-5% wt emulsifier which is a protein and 25-84.9% wt water. The oil preferably...

20060105092 - Trans-fatty acid free shortening: The invention is directed to a fat composition having a mesophase matrix with characteristics of a shortening. The fat composition may be produced from a blend of an oil phase and an emulsifier mixture. The oil phase preferably is at least one oil, and the emulsifier mixture is a plurality...

20060105094 - Foaming food-grade lubricant: A foaming food-grade lubricant that, in a preferred embodiment, includes a blend of triglyceride esters of C8 to C22 fatty acids derived from vegetable or animal sources compounded with lecithin and, optionally, an organic solvent such as methyl, ethyl or other short chain (<C8) esters of short-chain carboxylic acids. In...

20060105096 - Food composition: The present invention provides a health food product comprising proanthocyanidins (A) and a food material (B) derived from a plant of Family Liliaceae. Preferably, the proanthocyanidins contain at least 20 wt % of OPCs....

20060105095 - Process of freezing fresh pureed fruits, vegetables and meats to produce a healthy frozen baby food product: What we claim as our invention is the process of taking organic and non-organic fruits, vegetables, and meats and creating a frozen baby food product with no artificial additives or artificial sweetners....

20060105097 - Method of deflavoring soy-derived materials confectionary type products: Soy-containing confectionaries or nutritional compositions (especially nutritional bar) containing deflavored soy protein material are provided. The deflavored soy protein materials may be dispersed through out the preferred nutritional bars or, more preferably, dispersed with chocolate or caramel layers or bits covering or containing within the nutritional bars....

20060105098 - Shelf stable meat analogues comprising glycerol and glucose: The invention relates to a method of manufacturing a texturised proteinaceous meat analogue having a relative water activity of less than about 0.8, comprising proteinaceous materials selected from the group consisting of defatted soy flour, soy meal, soy concentrate, cereal gluten (in vital or starch containing form) and egg white...

20060099300 - Chewing gum having improved release of chewing gum ingredients: The invention relates to chewing gum comprising at least one biodegradable polyester copolymer obtained by the polymerization of two or more cyclic esters by ring-opening said at least one biodegradable polyester copolymer having a molecular weight of less than 150000 g/mol and said chewing gum further comprising chewing gum ingredients....

20060099301 - Modified lupin proteins for preparation of water dispersible product forms of fat soluble compounds: The present invention relates to a process for the manufacture of a modified lupin protein, which comprises adjusting an aqueous solution or suspension of lupin proteins of native origin having a dry mass content of from 0.1 to 20% to pH 3 to 9, adding 0.01 to 10% by weight...

20060099302 - Process for treating pectin containing plant material: The present invention discloses a method for treating pectin containing plant material. The fresh plant material is adjusted to a pH between 3.2 and 3.9 at a temperature below 90° C. to render the native pectin esterase in the plant material inactive. Thus, minimal deesterification takes place during transportation of...

20060099303 - Method of manufacturing mixed beverage: The present invention provides a method of manufacturing a mixed beverage that offers an excellent flavor and superior preservation stability, and that contains vegetable juice etc. and soybean protein, and a mixed beverage that can be obtained by the manufacturing method. The method of the present invention for manufacturing a...

20060099304 - Method of manufacturing shochu: This invention's method of manufacturing shochu consists of the following steps: (1) cultivating koji mold (Aspergillus oryzae) upon and into steamed rice, (2) making starter mash by fermenting a mixture of the koji mold, yeast seeds, and water, (3) making mash by fermenting a mixture of the starter mash, steamed...

20060099305 - Bioproduction of hydrolysate from squid processing byproducts for aquaculture feed ingredient and organic fertilizer: A bioproduction process of preparing an hydrolysate from squid processing byproducts. The process includes obtaining squid byproducts and hydrolyzing the byproducts. The hydrolyzed product are heated until the viscosity stabilizes. The hydrolyzed product is then filtered to form a filtrate and then concentrated to form the desired hydrolysate....

20060099306 - Packaging for use with high pressure pasteurization: The invention provides, in one aspect, a method of packaging a product and treating the packaged product with high pressure pasteurization comprising placing a product within a package being water resistant, submerging the packaged product in water and applying pressure on the packaged product with water, and removing the packaged...

20060099307 - Heating of food products: A method of providing a heated food product comprising: sealing a pre-formed portion of food of essentially uniform thickness into an envelope of a film material, and cooking or heating the product by placing the resultant package between the plates of a clam-shell heater. The film used for the package...

20060099308 - Localized viewing of file system names: A process for applying particulates to a large number of comestible cores during the production of comestible cores so as to have a generally uniform application of particulates on each coated core involves the steps of placing a batch of comestible cores in a coating apparatus; applying aliquots of coating...

20060099309 - Nectarine juice drink: A nectarine juice drink and methods of producing a nectarine juice drink are described. The method involves (a) providing nectarines; (b) treating the nectarines with heated, moist air or heated water to produce heat treated nectarines; (c) pressing the heat treated nectarines through one or more filters to produce a...

20060099310 - Personalized nutritional supplement: The disclosed invention relates to devices and methods for the automatic preparation of a personalized nutritional supplement in a retail outlet....

20060099311 - Antibacterial agent for preserving fresh meat: The invention relates to the use of glycine and/or glycine derivatives as antibacterial agent in fresh meat. It is especially suitable for the preservation of fresh meat against Escherichia Coli, Salmonella, and Campylobacter. Preferably glycine and/or its derivatives is used as sole antibacterial agent in fresh meat....

20060099312 - Casting food products to controlled dimensions: A device and process for adjustably controlling the dimensions of an extruded food product cast into a sheet using, for example, a pressure manifold mounted on a casting belt, or a chill roll/gauge roller combination....

20060099313 - System for reprocessing pre-cooked flour based food products: Methods and system for enabling the retail sale of hot, fresh miniature donuts, and other pre-cooked foods, where using a donut fryer is not an option. By quickly reheating frozen dough-based food products at a point of sale, donut stands can now be set up in locations that are not...

20060099314 - Buffered meal component and a kit for making a meal: A buffered meal component and a kit comprising the buffered meal component and a sauce are described. The sauce has an acidic pH that is increased by the buffered meal component during cooking to produce a fresh looking and tasting meal that can be prepared in under 40 minutes....

20060099315 - Method for making a cake or culinary preparation that can be preserved for a long time at room temperature and is ready to eat: A method of manufacturing a ready-to-eat cake or culinary preparation with a long, extended shelf life at ambient temperature, in which the basic mixture is prepared with selected ingredients having a low water content and foamed under inert gas pressure prior to being packaged in a container. After packaging and...

20060099316 - Gelled foods: A process for preparing gelled food products comprising the steps of (a) preparing food materials and ingredients to form a food product; (b) preparing a gelling agent to form a gelling solution; (c) dipping the food product in the gelling solution, enrobing the food product with the gelling solution or...

20060099317 - Milk-coagulating enzyme originating in bacterium and process for producing cheese using the same: The present invention relates to a milk-coagulating enzyme of bacterial origin and a process for producing cheese by using this enzyme, namely, an enzyme that is produced by a bacterium belonging to the genus Paenibacillus and exhibits milk-coagulating activity, characterized by having the following enzymological properties: 1) function: having an...

20060099318 - Non-tea-based, packaged beverages: Provided is a non-tea-based, packaged beverage which includes a sour seasoning, contains catechins at high concentration, and even after stored over along term, can still give a refreshing feeling specific to a sour taste. The non-tea-based, packaged beverage is free of the persistence of a sour taste, which is experienced...

20060099319 - Gelatin free dairy dessert: Described is a gelatine free dairy dessert, comprising less than 10% w/w fat and an unsaturated emulsifier. The unsaturated emulsifier confers optimal texture, mouthfeel and processability to the dessert without the need for gelatine. Further, a composition for use as gelatine replacer comprising an unsaturated emulsifier, a spraydrying aid and...

20060099320 - Pan spray formulation and delivery system: By combining lecithin and oil as the principal ingredients, a highly effective, uniform, widely dispersed, pan release spray product is achieved with the lecithin comprising a de-oiled powdered lecithin. The liquid lecithin and/or combinations thereof is blended with the vegetable oil, water and/or alcohol to form a stable emulsion that...

20060099321 - Cereal based food product comprising dha and/or epa: The invention relates to a calcium absorption enhancer comprising as an active ingredient calcium and at least one of the components selected from the group of egg white, egg white proteins and isoflavones, as well as to an orally ingestible composition comprising it, and its use for different purposes, such...

20060099322 - Animal food additive and animal food containing said additive: The invention relates to an animal food additive for working animals which are bred and exist in a state of gravidity, consisting of a proportion of raw fibers. In order to obtain quick satiation in pregnant working animals using feeding systems such as satiate feeding, the animal food additive contains,...

20060099323 - Method for producing an avocado unsaponifiable rich in furan lipids: The present invention relates to a process for obtaining a furan lipid-rich unsaponifiable material from avocado, which comprises the successive steps (1) of controlled dehydration of fresh avocados or of avocados that have undergone preliminary transformations, (2) of extraction of the oil from dehydrated fruit, (3) of a heat treatment...

20060099324 - Composition comprising viscous fibers and viscosity-lowering proteins: The invention concerns compositions comprising one or more viscous soluble fiber(s) and one or more viscosity-lowering protein(s) and their use in the prevention or treatment of metabolic syndrome and/or diabetes and/or for lowering blood cholesterol level....

20060099325 - Vegetable protein preparations and use thereof: The invention relates to vegetable protein preparations (isolates and concentrates) with improved sensory properties due to enzymatic treatment of the raw material with a lipase during the isolation process and the use of these protein preparations....

20060093705 - Mineral fortified water: wherein RP is the redox potential in millivolts of the mineral-containing water composition, pH is the pH of the mineral-containing water composition, A is 400 and B is 20. The mineral is preferably selected from calcium, iron, zinc, copper, manganese, iodine, magnesium, and mixtures of these. Moreover, the mineral-fortified water...

20060093706 - Method for manufacturing nutritional supplement, nutritional supplement and processed grain foods using the same: The present invention provides a method for manufacturing a nutritional supplement hardly generating a hygroscopic phenomenon, being hardly caked, having excellent handleability, hardly generating a browning phenomenon, capable of being stored and preserved for a long period, having excellent preservability, enhancing commercial value, capable of enhancing deliciousness, nutritional value, and...

20060093707 - Method for making a deep-frozen intermediate product for sweet or savoury pie and resulting intermediate product: The method comprises steps consisting in: preparing a pastry dough, part-baking the pastry dough, shaped in a mold, in an oven to obtain a part-baked pie base; preparing a filling such as a cream or quiche filling, assembling the part-baked pie base with the filling to obtain a deep-frozen preparation...

20060093708 - Ice cream novelty product: The ice cream novelty product and the method of manufacturing the product includes two relatively thin layers of biscotti baked goods, approximately ¼-inch thick, on opposing surfaces of an intermediate ice cream layer, approximately ¾-inch thick. On the surface of each biscotti layer which comes into contact with the ice...

20060093710 - Beverage container with juice extracting feature: A beverage container such as a tumbler or pitcher is provided on its inside surface with a series of protrusions which extract juice and pulp when a citrus fruit is rubbed against them. The protrusions may extend from a patch secured to the inside of the container. The protrusions may...

20060093709 - Microwavable packaging of fresh produce: The present invention relates to a method of packing a fresh produce, such as for example, asparagus, in a package which prolongs the shelf life of the fresh produce to up to 6 weeks or more. The fresh produce is treated before being packed in the package. The package is...

20060093711 - Food wrapper and method of handling food: A food wrapper protects food wrapped therein, enables the food to be efficiently exposed for consumption, and collects food juices to resist drips and leaks therefrom....

20060093712 - Method for dehydro-roasting: The present invention relates to a method for roasting vegetables and fruit, and the resultant roasted food product. In particular, the present method partially dehydrates the vegetable or fruit followed by roasting the dehydrated product, to produce a dehydro-roasted food product....

20060093713 - Heat and moisture control in agricultural-product production: A method and apparatus for agricultural product production with heat and moisture control with optional heat and moisture recovery. Some embodiments transfer heat and moisture from a warm, moist exhaust air stream to incoming agricultural material, steam condition the material, pelletize the material into warm pellets, cool the warm pellets...

20060093714 - Particulate ice cream dot cake: This invention relates generally to a cake made from particulate ice cream, and to a customized box for holding these cakes....

20060093715 - Thermally conductive and microwave-active food molds: Silicone elastomers comprising fillers and additives for crosslinking and stabilization for the production of thermally conductive or microwave-active, or thermally conductive and microwave-active, molds are suitable for food molds, in particular bakery molds and baking tins....

20060093716 - Apparatus and method for cutting tofu and other foods: A method and apparatus for cutting tofu and other soft foods into uniform pieces. A receptacle is fit onto a standard sized tofu package which cuts open the tofu package covering. The cover material is removed and discarded to expose the tofu. A cutting piece is fit into the top...

20060093717 - Continuous thermal process for treating a flow comprising coarse food particles, and food particles obtainable with the process according to the invention: The invention relates to a continuous thermal process for treating a flow comprising coarse food particles and a transport fluid, wherein the food particles, moving freely and with a volume percentage of 20-60% based on the total flow, are passed, by means of the transport fluid, into a heat-up section...

20060093718 - Agricultural-product production with heat and moisture recovery and control: A method and apparatus for agricultural product production with heat and moisture recovery and control. Some embodiments transfer heat and moisture from a warm, moist exhaust air stream to incoming agricultural material, steam condition the material, pelletize the material into warm pellets, cool the warm pellets with make-up air to...

20060093719 - Particulate ice cream dot sandwich: This invention relates generally to a sandwich made from particulate ice cream and wafers....

20060093720 - Pumpable, semi-solid low calorie sugar substitute compositions: Provided herein are pumpable, semi-solid low calorie sugar substitute compositions, kits and articles of manufacture that include the low calorie sugar substitute compositions, and methods for using the low calorie sugar substitute compositions in comestibles. The low calorie sugar substitute compositions are a semi-solid aqueous gel formed from a polyol;...

20060093721 - French cruller products and methods of making same: French crullers comprising at least about 10% egg yolk and at least about 15% starch are further provided with a flavoring such as chocolate, vanilla, fruits, cocoa and combinations thereof. These crullers, with or without the flavoring can be formed as cruller globules by extruding the dough through orifices in...

20060093722 - Method of producing stackable low-fat snack chips: Stackable, farinaceous based low-fat snack chips are produced from a thin chain link strip of dough blanks by baking the strip in an oven with the strip blanks supported and carried by a lower mold assembly. Alternatively, the strip may be partially baked and then fried with the strip blanks...

20060093723 - Shelf stable cheese composition and method of preparation: An acidified shelf-stable cheese composition and method of preparation are described. The resulting acidified shelf-stable cheese composition does not require refrigeration and exhibits desirable organolyptic properties....

20060093724 - Frozen food: Phospholipo-proteins which have been enzyme modified may be used as an emulsifier to improve the emulsion stability of frozen products, e.g., during the freeze thaw and vacuum cool processes. Especially preferred is use of the enzyme phospholipase A to modify egg yolk and to use the modified egg yolk as...

20060093725 - Consumable composition with antioxidants: A consumable composition with antioxidants is described. The consumable composition comprises theaflavin, thearubigin and catechin and has good taste and appearance characteristics. The consumable composition can be black tea having green tea catechins as additives....

20060093726 - Feed supplement and method of making thereof: An animal feedblock is made by injecting steam into a binder to heat the binder, blending the heated binder with a dry ingredients mixture including distillers dried grains or distillers dried grains with solubles to create an ingredients mixture, and compressing the ingredients mixture to form the animal feedblock....

20060093727 - Nut butter variegate and process for preparing: In a first embodiment, the invention is directed to a process for making a variegated nut spread comprising (a) forming an enclosure from a film, b) pumping a nut spread into the enclosure; and (c) before, during, or after step (b), pumping in a separate stream of an inclusion to...