Food or edible material: processes, compositions, and products inventions 09/06

20060210667 - High strength beer having winey beery character: The present invention relates to a process for producing a high strength beer having a winey beery character. The process comprises the several steps of preparing a mash from a milled malt and liquor with additives to provide mash with an acidic pH; subjecting the mash to the step of...

20060210668 - Process for preparing a food product using depolymerised pectin as stabiliser: The present invention provides a process for the production of a food product comprising the steps of (i) contacting a food material with a stabiliser to provide a food intermediate; and (ii) fermenting the food intermediate; wherein the stabiliser comprises a depolymerised pectin and wherein the food material comprises a...

20060210669 - Method for reduction of acrylamide in cocoa products, cocoa products having reduced levels reduced levels of acrylamide, and article of commerce: Roasted cocoa beans having reduced levels of acrylamide, cocoa beans having reduced levels of asparagine, and an article of commerce. In one aspect, the invention provides a method for reducing the level of acrylamide in roasted cocoa beans comprising reducing the level of asparagine in cocoa beans. In another aspect,...

20060210670 - Kimchi containing puerh tea leaves: Kimchi containing 0.001-15% by weight of puerh tea leaves based on the total weight of the kimchi is provided. The kimchi containing puerh tea leaves does not undergo flavor changes, such as souring, and texture degradation. In addition, the puerh tea leaves in the kimchi remove off-flavors produced during fermentation,...

20060210671 - Disposable cup with integrated stirrer: A disposable cup with a stirring device releasably attached to the bottom of the cup. The incorporated stirrer can be pulled from the bottom of the cup, straightened and used to mix sugar, or other ingredient, into hot tea, or other drink. This improved disposable cup eliminates the need for...

20060210672 - Methods and apparatus for forming shaped edible pieces: A method for forming thin edible pieces uses two continuous belts that cooperate to form a fill cavity. An edible mass, such as chocolate, is flowed into the fill cavity where it forms an edible blank which is transported on a belt path with the two belts moving in tandem....

20060210673 - Microwaveable dough compositions: Microwavable dough compositions are provided that are effective for providing products with improved texture using microwave heating. More specifically, the microwavable dough compositions include a blend of fiber, hydrocolloid, methylcellulose and functional surfactants in amounts that are effective for providing a cooked dough having improved firmness for an extended time...

20060210674 - Apparatus, system, and method for positioning poultry, meat, and fish product pieces on a conveyor: An apparatus for positioning poultry, meat, or fish product pieces on a conveyor and a system and method which utilize the inventive apparatus. The inventive apparatus comprises an array of side-by-side upwardly arched product channels and a plurality of catch members mounted for rotating through the product channels such that...

20060210675 - Canned pet food with sliced meat analogue: Disclosed is a packaged pet food product that includes two or more slices of meat or meat analogue material in a sauce or gel, wherein said slices are arranged in a rigid or semi-rigid container, such as a can or tray, in a stacked or shingled relationship side-by-side that is...

20060210676 - Food container particularly for forming a party platter or the like: A container for use in forming a sealed package has a base a first end wall (16), two converging side walls which either meet at an end, or join a second wall which is shorter than the first wall. The container may contains a food product which is typically provided...

20060210677 - Food products having handheld holders, food holders, and methods of serving foods: A chilled food product comprising a generally flat holder, a foldable food supported on the holder which food comprises a generally flat dough-based material supporting at least one edible filling or topping, and a removal wrap containing the holder and the food. The holder comprises a base, first and second...

20060210678 - Procedure for the preservation of bananas: The object of the invention is a procedure which permits delayed onset of ripening of bananas, while at the same time retaining suitable organoleptic and quality characteristics. The procedure is carried out in a non-controlled modified atmosphere, at a temperature between 12° C. and 22° C., at atmospheric pressure, in...

20060210679 - Method and system for removing harmful gases from wines and other beverages: A method for removing entrained gases from wine by applying ultrasonic radiation to a solution containing wine ingredients at a frequency causing cavitation, optimizing the application of ultrasonic radiation to cause cavitation throughout the solution, and continuing the application of the ultrasonic radiation for a duration sufficient for the cavitation...

20060210680 - Process for reducing oil and fat content in cooked potato: A process for cooking a food in oil and/or fat is provided. An acidic dry protein mixture, an alkaline dry protein mixture, an aqueous alkaline protein mixture or an aqueous acidic protein is added to a food prior to cooking. The food containing the protein is cooked in a fat...

20060210681 - Method of adorning foodstuff: A method of decorating the surface of foodstuffs with photos or images using edible media that maintains the integrity of the photo and remains edible and palatable over prolonged exposure to the surface of the foodstuff....

20060210682 - Party tray: A party tray includes a support tray and, on the support tray, a sealed package made up of transparent container body and a polymeric sealing sheet sealed to the rim of the container body. The sealed package contains foodstuffs, in particular respiring foodstuffs such as fresh fruits and vegetables, which...

20060210683 - Party tray: A party tray includes a support tray and, on the support tray, a sealed package made up of transparent container body and a polymeric sealing sheet sealed to the rim of the container body. The sealed package contains foodstuffs, in particular respiring foodstuffs such as fresh fruits and vegetables, which...

20060210684 - Party tray: A party tray includes a support tray and, on the support tray, a sealed package made up of transparent container body and a polymeric sealing sheet sealed to the rim of the container body. The sealed package contains foodstuffs, in particular respiring foodstuffs such as fresh fruits and vegetables, which...

20060210685 - Adiabatic and aseptic food packaging method and apparatus: A method of aseptically and adiabatically processing liquid or semi-liquid food product at ambient temperatures so that the food product is transported from one sterile environment (such as a food processing machine), and into another sterile environment (such as a food package) via a food package filling machine head. During...

20060210686 - Method and apparatus for individual frozen beverage mold and dispenser: Method and apparatus used for the molding and dispensing of frozen beverages are provided. The apparatus includes a body cavity having an inner surface for molding a frozen beverage, an open end for dispensing the frozen beverage, and a bottom end. The apparatus further includes a rotatable threaded rod axially...

20060210687 - Enhanced crackers, chips, wafers and unleavened using highly refined cellulose fiber ingredients: A highly refined cellulose material is a composition of matter is used as an ingredient in the preparation of non-leavened or leavened crusted product that is prepared by baking, frying, broiling or other heated-prepared flour or grain based food products such as chips, crackers, the precooked mass comprising 0.25%-5.0% by...

20060210688 - Dehydrated sports drink powder: A dehydrated sports drink powder, comprising a solution of partially hydrolyzed fucoidan, a carbohydrate, and an electrolyte. According to another embodiment is a sports drink which includes a solution of the dehydrated sports drink powder and water....

20060210689 - Beverage formulation and method of making such beverage that is derived from extract from coffee cherry husks and coffee cherry pulp: A beverage formulation comprising a beverage having caffeine wherein the beverage contains caffeine levels in the range of about 0.07 to about 0.30 mg/ml, being optically clear, and having an added aroma; and wherein the beverage comprises an extract that is derived from at least one member of the group...

20060210690 - Methods for manufacturing egg-based powder and food containing the same: A process for preparing a texturizing powder by creating a mixture of egg and milk protein components, pasteurizing the mixture at a temperature that is sufficiently high to eliminate bacteria, and drying the pasteurized mixture to form a powder that retains the functional and organoleptic properties of the egg when...

20060210691 - Methods of increasing flaxseed hull recovery and resultant flax products: The present invention relates to a method for increasing the amount of hull portions recovered from flaxseeds. In a preferred embodiment, the invention includes providing a plurality of harvested flaxseeds, tempering the harvested flaxseeds by sufficiently increasing the moisture content for at least about one-half hour to increase the amount...

20060210692 - Baby food composition: A baby food composition for consumption by, and to provide nutrition to a baby, which includes partially hydrolyzed fucoidan. The fucoidan may be sulfonated. The baby food composition may be in the form of a prepared food, a drink, a hard finger food, a soft finger food, or a cereal....

20060210693 - Method for the reduction of acrylamide formation during heating of amino group-containing compounds: A process is described for reducing the formation of acrylamide during the heating of amino compounds in the presence of reducing substances, which comprises, before the heating, mixing the amino compounds with ascorbic acid and/or vitamin E....

20060210694 - Anti-caking agents and methods: An anti-caking agent and methods of manufacture and use comprising a free-flowing powder blend comprising an absorbent powder material and a base liquid. The anti-caking agent is manufactured by providing an absorbent powder material, agitating the absorbent powder material and applying a base liquid while continuously agitating. A method of...

20060210695 - Expanded products with high protein content: High protein expanded products are produced by extrusion with unique blends of ingredients, such as wheat protein isolates, modified wheat starch, salts, gums and moisture. The mixture is extruded in a twin-screw extruder with the temperatures in the range of 50 to 140° C., screw speeds of 250 to 450...

20060210697 - Infant formula composition: An infant formula composition including fucoidan, a protein, and a lipid. The fucoidan may be partially hydrolyzed, and also may be sulfonated. The protein may be derived from quinoa. Also disclosed are infant formula kits to be assembled in the field. The kits may include a substantially dehydrated infant formula...

20060210696 - Slowly digestible carbohydrate: A process for making an oligosaccharide composition comprises producing an aqueous composition that comprises at least one oligosaccharide and at least one monosaccharide by saccharification of starch, membrane filtering the aqueous composition to form a monosaccharide-rich stream and an oligosaccharide-rich stream, and recovering the oligosaccharide-rich stream. The oligosaccharide-rich stream is...

20060210698 - Granular sucralose: Granular sucralose-containing particles are produced by the methods of the invention, which involve coating sucralose from solution to form granules with this coated sucralose on an outer region thereof. The granules may incorporate agglomerated sucralose particles, with the solution-coated sucralose adding mass and generally resulting in a granule having a...

20060204612 - Feed composition and method of feeding animals: The present invention relates to a feed composition comprising fish protein hydrolysed with a neutral and an alkaline protease. The hydrolysed fish protein may e.g. be used to replace fish meal in feed compositions to achieve a higher growth rate of the animals. The invention further relates to a method...

20060204613 - Chewing gum containing flavor delivery systems: A method of producing a chewing gum product includes providing a core including a first flavoring agent. The core is coated with a first layer to form a first coated product. The first layer may be a hydrophobic layer or a hydrophilic layer. The first coated product is coated with...

20060204614 - Pan coating process: The present invention relates to improved pan coating processes and to coated products produced thereby....

20060204615 - Process for foam control in brewery fermentations: A method of controlling the foam generated during a beer wort fermentation is provided in which the pressure in the wort—containing tanks such as a fermentor is varied according to a cycle which allows the pressure to rise to a value preferably of less than about 14.9 psig when it...

20060204616 - Tea production process: The present invention relates to a method comprising contacting a tea extract with a pectin lyase to produce a tea beverage or a tea concentrate, which forms little or no haze when stored at ambient or refrigeration temperatures....

20060204617 - Fermented food product comprising soy protein: Food product fermented with one or more lactic acid bacteria, comprising 4-10 wt. % soy protein, wherein the food product comprises at least 0.2 wt. % hydrolysed protein. Further, this relates to a process for the preparation of a fermented food product, wherein a starting material comprising soy protein is...

20060204618 - Fishes treated with lactic acid bacterium culture medium having antibacterial and antioxidative effects: Fish meat which is no Listeria contamination and in which discoloration is prevented can be obtained by treating the meat with a cultivation medium used for cultivating lactic acid bacteria. Specifically, the meat is immersed preferably in a sterilized or disinfected cultivation medium used for cultivating a lactic acid bacterium...

20060204619 - Food preparation: Food preparation comprising a tomato sauce base and a plurality of rissoles containing at least one foodstuff chosen among fish, vegetables and legumes in an amount of at least 20% by weight of the total weight of said rissoles and optionally white meats, in particular chicken and/or turkey....

20060204620 - Coffee fermentation kit and method: The present invention relates to a method and kit for testing the fermentation rate, fermentation byproducts and fermentation completion of coffee mucilage. The method comprises testing the fermentation rate of coffee by testing a sample of coffee suspended in water using at least one member of a group of disclosed...

20060204621 - Hot cooking liquids absorbing container: A hot cooking liquids absorbing container includes a resealable container and a plurality of absorbing particles. The resealable container is preferably similar in construction to a milk carton, but other types of containers may also be used. An inside surface of the resealable container must be coated to prevent hot...

20060204622 - Sweet microwave popcorn product and method for production thereof: A sweet microwave popcorn product is provided that can be prepared by the consumer in a single step. The product comprises a microwaveable container; a plurality of unpopped corn kernels in the container; and a plurality of sugar pellets in the container. Each sugar pellet comprises sugar in an amount...

20060204623 - Nutritional small animal treat: The present invention relates to a pet treat composition for small animals. In particular, the present invention relates to a pet treat comprising a polymeric material and inclusions. The inclusions are selected from the group consisting of an oil seed blend, a grain blend, a forage crop blend, and mixtures...

20060204624 - Process and apparatus for enhancing peel oil extraction: A process of enhancing peel oil extraction from citrus fruit comprises providing a mixture containing citrus solids and water, subjecting the citrus solids and water mixture to high power ultrasonic energy under conditions sufficient to separate peel oil from the citrus solids, and recovering the peel oil. An apparatus for...

20060204625 - Adherence of temperature-sensitive inclusions on edible lightweight cores: Temperature-sensitive inclusions are adhered to edible lightweight cores using an ambient temperature process....

20060204626 - Method and apparatus for decorating confectioneries: The present invention relates to introducing decorative patterns or particulate inclusions to a portion of edible shells with a spinning device comprising an elongate spindle and an applicator device. Particulates or liquid coating materials are loaded in the applicator device, which is placed adjacent an inner surface of the edible...

20060204627 - Stuffed strawberries: Removing the center of a strawberry with the intent to stuff it is new. Stuffing a strawberry is new. Dipping a strawberry in chocolate is not new....

20060204628 - Bactericidal method: A method rapidly cools meat by exposure to a rapid cooling temperature of no more than about −10° C. for sufficient time to provide a frozen crust on the meat and chills the resultant crust-frozen meat by exposure of said crust-frozen meat to a chilling temperature greater than the rapid...

20060204629 - Pyridinium-betain compounds and their use: m

20060204630 - Compositions of sugar-containing sterol solids dispersions: The invention relates to solids dispersions in the form of a solid solution containing a) at least about 0.1% by weight sterols and/or stanols and/or esters thereof b) at least about 50% by weight sugars and/or sugar alcohols, based on the total weight of the solids dispersion. These solids dispersions...

20060204631 - Cellulose fiber-based compositions and their method of manufacture: The present invention comprises an improved method for refining cellulose that produces a highly refined cellulosic material. The method comprises soaking raw material in a mild NaOH using reduced temperatures and pressures, and refining the material with a plate refiner so that a waste water stream is reduced in volume...

20060204632 - Concentrated human milk fortifier liquid: Disclosed are concentrated, liquid, human milk fortifier compositions comprising from about 15% to about 45% by weight of protein, on a dry weight basis, and having a caloric density of from about 1.25 kcauml to about 6.0 kcau/ml, wherein the liquid human milk fortifier composition is added to human milk...

20060204633 - Teacafe': A mixture or blend of Coffee and Tea into a new beverage comprised of blended quantities of dry ground Coffees and Teas into a single product. Herbal teas may also be added to blends to deliver flavor, health benefits, and in some mixtures help blend the Coffees and Teas. When...

20060204634 - Beverage powder: A beverage powder which is able to progressively increase the viscosity of liquids. The beverage powder contains particles of a gelatinised cereal fraction containing β-glucan. The particles have a particle size of less than about 350 μm. When dissolved in liquid to provide a beverage having a β-glucan concentration of...

20060204635 - Scrambled egg system and method: The present invention is directed to a process and system for producing scrambled eggs having a homogenous firmness. The process and system maximizes scrambled egg product consistency and minimizes channeling, fouling and equipment wear previously associated with production of scrambled eggs by periodically interrupting the flow of egg through the...

20060204636 - Food for gastrointestinal health: The present invention relates to a foodstuff comprising a source of rice starch, a non fermentable fiber and a bulk forming fermentable fiber and, in particular, its use in improving or maintaining the gastrointestinal health of a dog....

20060204637 - Animal multi-component meal: The present invention relates to an animal multi-component foodstuff which enables the animal to optimise the macronutrient content of its diet. The invention also relates to food components for use in such a foodstuff, and to use of the multi-component foodstuff in animal health benefits. The present invention relates to...

20060204638 - Low-fat sweet potato chip processing method: A method of processing low-fat sweet potatoes chips having the characteristics of porosity and crispness is disclosed to include the steps of (a) cutting sweet potatoes into sweet potatoes chips, (b) blanching the sweet potatoes chips with SAPP solution, (c) pre-drying the blanched sweet potatoes chips, (d) coating the pre-dried...

20060204639 - Process for reducing oil and fat content in cooked potato: A process for cooking a potato in oil and/or fat is provided. An acidic dry protein mixture, an alkaline dry protein mixture, an aqueous alkaline protein mixture or an aqueous acidic protein or peptide derived therefrom is added to a food prior to cooking. The acidic dry protein mixture, alkaline...

20060204640 - Frozen non-water-washed or water-washed at low level minced fish meat: Providing a frozen non-water-washed or water-washed at low level fish meat with suppressed freezing denaturation, from a fish species generally never used without water-wash. Biological iron, iron-containing substances and/or biological reducing substances in the fish meat are oxidized. A frozen non-water-washed or water-washed at low level fish meat made from...

20060204641 - Add your own oil salad dressing and marinade concentrate.: An Italian style or flavored salad dressing and marinade concentrate in liquid form, which contains no oil. The consumer is at liberty to mix, in a separate container the pre-selected amount of hand-shaken concentrate containing vinegar, salt, water, sugar, herbs and spices with the type and amount of oil of...

20060204642 - Reduced-density foodstuff having improved flavor aroma, and mouth feel: A foodstuff is aerated with a food-safe gas, such as nitrogen, to lower its density and improve various desirable aspects of the foodstuff, such as its mouth feel, flavor, pourability, aroma, and visual appearance, the density of the aerated foodstuff being less than 1.0 g/cc, and more preferably less than...

20060204644 - Vegetable protein meat analog: The present invention relates to a process for making a vegetable base meat analog, which may be used in a variety of vegetarian food products, such as burger patties and sausages. The process of the present invention involves sequentially blending methyl cellulose into a water/ice mix to form a cream,...

20060204643 - Whey protein compounds and methods of making: A method of making a powdered whey protein, where the method includes heating a slurry comprising starting whey protein to a temperature of about 140° F. to about 300° F. The heating converts at least a portion of the starting whey protein to denatured whey protein. The method also includes...

20060198924 - Methods for manufacturing coated confectionery products: Methods for manufacturing coated confectionery products are provided. In an embodiment, the method of manufacturing a coated confectionery comprises providing a confectionery, heating sorbitol to the sorbitol's melting point to produce a molten sorbitol, spraying the molten sorbitol through at least one atomizing spray nozzle, and applying a plurality of...

20060198925 - Food preservative: A mixture of salts includes two or more salts of formulas M(X)2 and M(X) (OH) wherein M is an alkaline-earth metal cation and X is an organic carboxylic acid anion, the alkaline-earth metal being one (or more) alkaline-earth metal (s) and the organic carboxylic acid being one (or more) organic...

20060198926 - Alpha-pyrone composition for controlling craving and as a substitute for alcohol: Administered anti-craving compositions are disclosed for preventing and treating patients with addictions comprising an effective amount of at least one alpha-pyrone compound formulated into a physiologically acceptable carrier medium. Additionally, novel compositions are disclosed as substitutes for alcoholic beverages comprising an effective amount of at least one alpha-pyrone compound formulated...

20060198927 - Food additive composition, and food composition containing same: Disclosed is a food additive composition which contains 100 parts by weight of at least one water hardly soluble inorganic compound (A) selected from the group consisting of calcium compounds and magnesium compounds having a solubility in water at 20 ° C. of not more than 0.1 g/100 g of...

20060198928 - Mineral feed supplement: A mineral supplement is described herein that has a high mineral/nitrogen content and is capable of being formed as a pellet. The mineral supplement may comprise a hydrophobic component that includes a lubricant and a high melting point substance which may facilitate forming the mineral supplement as a pellet....

20060198930 - Center-filled jelly confections: A center-filled jelly product is made with (a) a liquid filling containing between about 0.5% and about 5% flavor and (b) jelly material completely encasing the liquid filling, the jelly material comprising between about 9% and about 19% gelling agent. The liquid center filling provides the product with a strong...

20060198929 - Cream puff and its manufacturing method: The composition of the outer skin of a cream puff is disclosed, which comprises a cream custard layer and a pie layer, and is characterized by a double-layer composition in which said cream custard layer is wrapped in said pie layer. The composition of the outer skin of a cream...

20060198931 - Method for obtaining packed food goods, ready for consuming, kept stable at room temperature: The present invention refers to a method for obtaining food goods, particularly lasagna, which is packed of the “ready for consuming” type, which is susceptible of keeping stable preserved at room temperature during the entire chain formed between the industrial manufacture until the consumption/preparation by the end consumer, not requiring,...

20060198932 - Method for processing cocoa mass: Techniques for processing cocoa mass are provided. In general, the techniques involve solvent extraction of cocoa fat from cocoa mass, to achieve a desirable cocoa butter and low-fat cocoa powder. In one preferred process, the cocoa mass is the result of grinding cocoa nibs, with absence of a mechanical pressing...

20060198933 - Process for producing rice flour and use thereof: The first object of the present invention is to provide a process for producing rice flour, which enables to process both unpolished and polished rice grains into rice flour by a single procedure on an industrial scale and inexpensively. The second object of the present invention is to provide rice...

20060198934 - Process for removing flatulence-associated oligosaccharides in legumes: A simple process for reducing or eliminating oligosaccharides from foodstuffs, particularly legumes, is described and claimed, as well as are the resulting products. The process makes use of a hydration, followed by salination, followed by desalination and optionally further employs one or more antimicrobials and antioxidants to preserve organoleptic qualities....

20060198935 - Method of cooling alcoholic cocktails: A method is disclosed for cooling an alcoholic cocktail, consisting of the combining liquid nitrogen with the cocktail. The method is based on the high differential temperature between the liquid nitrogen and the cocktail, which provides for quick cooling and the capability of cooling the cocktail to its freezing point....

20060198936 - Dough compositions and pretzels: There is disclosed a dough composition comprising wheat flour, water, soy protein isolate, optionally whole wheat flour, fiber, an oil or fat, a sweetener, a leavening agent and baking powder. The dough composition is suitable for producing various products including pretzels. Also disclosed is a pretzel comprising wheat flour, water,...

20060198937 - Non-dairy, non-soy food product and methods of making: A food product or composition has from about 23% to about 42% by weight of at least one of the group consisting of almonds and cashews, wherein the almonds and/or cashews have been finely ground, from about 27% to about 65% by weight of a liquefying agent capable of forming...

20060198938 - Processed cheese made with soy: A method for preparing processed cheese containing significant levels of soy protein which possesses melt, firmness, and flavor characteristics similar to regular processed cheese is provided. The method provides a mixture including a dry particulate soy protein ingredient containing soy protein having a molecular weight of about 4,000 to about...

20060198924 - Methods for manufacturing coated confectionery products: Methods for manufacturing coated confectionery products are provided. In an embodiment, the method of manufacturing a coated confectionery comprises providing a confectionery, heating sorbitol to the sorbitol's melting point to produce a molten sorbitol, spraying the molten sorbitol through at least one atomizing spray nozzle, and applying a plurality of...

20060198925 - Food preservative: A mixture of salts includes two or more salts of formulas M(X)2 and M(X) (OH) wherein M is an alkaline-earth metal cation and X is an organic carboxylic acid anion, the alkaline-earth metal being one (or more) alkaline-earth metal (s) and the organic carboxylic acid being one (or more) organic...

20060198926 - Alpha-pyrone composition for controlling craving and as a substitute for alcohol: Administered anti-craving compositions are disclosed for preventing and treating patients with addictions comprising an effective amount of at least one alpha-pyrone compound formulated into a physiologically acceptable carrier medium. Additionally, novel compositions are disclosed as substitutes for alcoholic beverages comprising an effective amount of at least one alpha-pyrone compound formulated...

20060198927 - Food additive composition, and food composition containing same: Disclosed is a food additive composition which contains 100 parts by weight of at least one water hardly soluble inorganic compound (A) selected from the group consisting of calcium compounds and magnesium compounds having a solubility in water at 20 ° C. of not more than 0.1 g/100 g of...

20060198928 - Mineral feed supplement: A mineral supplement is described herein that has a high mineral/nitrogen content and is capable of being formed as a pellet. The mineral supplement may comprise a hydrophobic component that includes a lubricant and a high melting point substance which may facilitate forming the mineral supplement as a pellet....

20060198930 - Center-filled jelly confections: A center-filled jelly product is made with (a) a liquid filling containing between about 0.5% and about 5% flavor and (b) jelly material completely encasing the liquid filling, the jelly material comprising between about 9% and about 19% gelling agent. The liquid center filling provides the product with a strong...

20060198929 - Cream puff and its manufacturing method: The composition of the outer skin of a cream puff is disclosed, which comprises a cream custard layer and a pie layer, and is characterized by a double-layer composition in which said cream custard layer is wrapped in said pie layer. The composition of the outer skin of a cream...

20060198931 - Method for obtaining packed food goods, ready for consuming, kept stable at room temperature: The present invention refers to a method for obtaining food goods, particularly lasagna, which is packed of the “ready for consuming” type, which is susceptible of keeping stable preserved at room temperature during the entire chain formed between the industrial manufacture until the consumption/preparation by the end consumer, not requiring,...

20060198932 - Method for processing cocoa mass: Techniques for processing cocoa mass are provided. In general, the techniques involve solvent extraction of cocoa fat from cocoa mass, to achieve a desirable cocoa butter and low-fat cocoa powder. In one preferred process, the cocoa mass is the result of grinding cocoa nibs, with absence of a mechanical pressing...

20060198933 - Process for producing rice flour and use thereof: The first object of the present invention is to provide a process for producing rice flour, which enables to process both unpolished and polished rice grains into rice flour by a single procedure on an industrial scale and inexpensively. The second object of the present invention is to provide rice...

20060198934 - Process for removing flatulence-associated oligosaccharides in legumes: A simple process for reducing or eliminating oligosaccharides from foodstuffs, particularly legumes, is described and claimed, as well as are the resulting products. The process makes use of a hydration, followed by salination, followed by desalination and optionally further employs one or more antimicrobials and antioxidants to preserve organoleptic qualities....

20060198935 - Method of cooling alcoholic cocktails: A method is disclosed for cooling an alcoholic cocktail, consisting of the combining liquid nitrogen with the cocktail. The method is based on the high differential temperature between the liquid nitrogen and the cocktail, which provides for quick cooling and the capability of cooling the cocktail to its freezing point....

20060198936 - Dough compositions and pretzels: There is disclosed a dough composition comprising wheat flour, water, soy protein isolate, optionally whole wheat flour, fiber, an oil or fat, a sweetener, a leavening agent and baking powder. The dough composition is suitable for producing various products including pretzels. Also disclosed is a pretzel comprising wheat flour, water,...

20060198937 - Non-dairy, non-soy food product and methods of making: A food product or composition has from about 23% to about 42% by weight of at least one of the group consisting of almonds and cashews, wherein the almonds and/or cashews have been finely ground, from about 27% to about 65% by weight of a liquefying agent capable of forming...

20060198938 - Processed cheese made with soy: A method for preparing processed cheese containing significant levels of soy protein which possesses melt, firmness, and flavor characteristics similar to regular processed cheese is provided. The method provides a mixture including a dry particulate soy protein ingredient containing soy protein having a molecular weight of about 4,000 to about...