Food or edible material: processes, compositions, and products inventions 10/06

20060240144 - Biodegradable chewing gum bases: Biodegradable chewing gum bases are provided having natural and/or synthetic polymeric components of polypeptide- and/or polyester-based materials, the bases having modulated hydrophilicity, adhesive properties, compliance, and elasticity....

20060240143 - 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,...

20060240145 - Method of controlling release of n-substituted derivatives of aspartame in chewing gum and gum produced thereby: The present invention includes a method for producing a chewing gum with a modified release sweetener selected from the group of N-substituted derivatives of aspartame, particularly neotame, as well as the chewing gum so produced. The modified release neotame or other N-substituted derivative of aspartame sweetener is obtained by physically...

20060240146 - Wine-making process with maceration by microwave irradiation: Wine-making process comprising pressing the solid parts of the grape and introducing the pressed product into a wine fermentor (1) to form a cap which floats on the must, in which at least a portion of the cap is irradiated with microwaves....

20060240147 - Alcoholic beverages containing corn syrup substitutes: The invention provides methods of producing fermented malt beverages involving the steps of combining barley malt and water to create a mash; providing a fruit juice adjunct to the mash; extracting a wort from the mash; fermenting the wort to produce a fermented malt beverage; and packaging the fermented malt...

20060240149 - Dairy beverage and method of preparation thereof: A method for the production of an acidified nutritionally fortified cultured dairy beverage or yogurt product and the resulting product containing live and active cultures comprising preparing a non-fermented fluid dairy base, homogenizing and pasteurizing said base mix, adding a yogurt to said base mix, adding an acid blend to...

20060240148 - High-fiber dairy product: A process for producing a fermented dairy product supplemented with fiber, especially a purified digestion resistant fiber such as maltodextrin, inulin or oligofructose. This process takes advantage of the naturally acidic nature and enzymatic properties of fermented milk products such as yogurt and specific mixing and blending steps which produce...

20060240151 - Iron-fortified, milk-based, flavored beverages with improved color: Disclosed are flavored nutritional beverages comprising (A) fat; (B) milk protein representing from about 10% to 100% by weight of total protein; (C) carbohydrate comprising from about 75% to 100% by weight of at least one of (i) from about 0.1% to about 10% sucrose, trehalose, or combination thereof, by...

20060240150 - Method and system for creating and using a supplement to balance animal diets: The present invention provides a computer program for determining the optimum diet of an animal, determining what nutritional deficiencies exist in that diet, and formulating a supplement to correct those deficiencies. It allows the creation of a nutritionally complete and balanced diet with a sufficient but not excessive quantity of...

20060240152 - Graphical indicator for determining an amount of a nutrional element consumed, removed, or remaining in a package: A food package and methods for its use. The package includes a food having a nutritional element and a graphical indicator including a graduated sequence of marks, including a first mark displaying an amount of the nutritional element in the food package when the food is level with the first...

20060240154 - Pizza pie having an outer cheese portion: A pizza pie comprises a main portion, an outer portion, and an outer cheese portion. The main portion includes a base crust and a main cheese portion on top of the base crust. The outer portion includes an outer crust extending outwardly from the base crust of the main portion...

20060240153 - Systems and methods for making a pizza pie having an outer cheese portion: A system and/or method enable making a pizza pie having an outer cheese portion. The system comprises a cutting tool and/or a cutting guide to enable formation of at least one opening at an outer crust region of a pizza pie to cause an inner cheese portion embedded within the...

20060240156 - Enhancing kit for comestible products: The invention relates to an edible composition comprising an enhancing agent, such as a sweetener, wherein the edible composition is contained in a portion of a container that is removably attached directly to a comestible product or to a package containing a comestible product....

20060240155 - Methods for promoting comestible products: The invention relates to a method of promoting unsweetened unit-sized comestible products by directing consumers to add the contents of at least one container having a portion holding a sweetener composition thereto, wherein the sweetener composition has a sweetness designed to match the unit-sized comestible product. The invention also relates...

20060240157 - Garlic vodka: Garlic Vodka is vodka with garlic, consisting of fresh garlic cloves, peeled and chopped, mixed with any proof vodka. Garlic Vodka is stored in a glass bottle because the scent of garlic permeates plastic bottles, and it is stored at room temperature. Garlic Vodka is an unusual combination that we've...

20060240158 - Process for dyeing olives by use of erythrosine: A process for dyeing olives by use of erythrosine includes the following steps: (i) de-bittering the olives; (ii) immersing the olives in an aqueous erythrosine solution; (iii) heating the solution and the olives contained therein; (iv) allowing the solution to cool down, contemporarily intermittently blowing cold air into the aqueous...

20060240159 - Process of reducing fouling during heat processing of foods and beverages: A pasteurization or sterilization process reduces fouling of a food or beverage composition containing protein during the heat treatment. An antifouling agent is added to the food or beverage composition that is selected from hydroxypropylcellulose (HPC) with a hydroxypropyl molar substitution of greater than 3.0 and a weight average molecular...

20060240160 - Mixing and kneading arrangement: A mixing and kneading arrangement has a kneading vat and at least one kneading tool. A spray device in the arrangement has at least one spray nozzle in order to produce a spray mist in the kneading vat. Furthermore, the spray device has a feeding device for feeding liquid or...

20060240161 - Apparatus and method for forming two component food product: A method and apparatus (10) for forming molded food products having an outer first component (29) and an inner second component is provided. The apparatus (10) includes a pressurized supply of first component (29) and a pressurized supply of second component. A mold housing (31) extends along a first direction....

20060240162 - Method for the production of frozen fluid food products: Method for the production of discrete pieces of frozen food products of fluid consistency, which comprises the steps of nebulizing water or a saline aqueous solution on a freezing surface to form a thin and even ice layer on such surface; depositing a fluid food product on the ice layer;...

20060240163 - Low calorie, palatable sugar substitute with enhanced sweetness: The invention relates to a sweetening composition comprised of a high intensity sweetener in an amount sufficient to provide greater than about 10 grams of Sucrose Equivalent Sweetness, and a carrier in an amount sufficient to provide the sweetening composition with less than about 0.49 Calories per gram of Sucrose...

20060240164 - Backing tin, edible baked product and method for the preparation thereof: An edible product comprises a body consisting of an edible material, such as bread, rice and the like, which body has a crusty surface that has been obtained by heating, which surface comprises a top, bottom and periphery. One of the sides of the surface has an undulating shape that...

20060240165 - Gel feed: The present invention provides a composition comprising a dry powdered diet which, when mixed with wet feed and/or with water, forms a gel. The composition may optionally include a liquid component. A gel feed comprising the composition is also provided....

20060240166 - Modified acacia and use thereof: The present invention aims to provide modified gum arabic having an increased total dietary fiber content and use thereof. The modified gum arabic of the present invention, which is obtained by heating gum arabic, has a total dietary fiber content (determined by AOAC method) of not less than 90%, and...

20060240167 - Ultrafine ground tea dispersion and food or beverage containing the same: An ultrafine ground tea dispersion characterized by being produced by grinding a tea raw material, obtaining a powdered tea from the ground product, subjecting the obtained powdered tea to further fine grinding and removing most of the particles of 1 μm or more in diameter. The tea beverage produced by...

20060240168 - Chitosan foodstuff: The invention provides a foodstuff comprising a nutritional food substance and a chitosan having an FA value of at least 0.25....

20060240169 - Puffed pet food for diet control: Low energy-dense food products and methods of making low energy-dense food products are provided. Illustrative examples have a bulk density of less than 240 kg/m3 (about 15 lb/ft3) and comprise a high amylose starch and a starch comprising long chain amylose....

20060240171 - Method of manufacturing konnyaku food: A method of manufacturing konnyaku food comprising the steps of adding an alkali solution to dried bean-curd refuse and kneading a mixture thereof to prepare a bean-curd refuse coagulating agent; adding viscous food to the bean-curd refuse coagulating agent and kneading a mixture thereof to obtain a first uniform mixture;...

20060240170 - Processed soybean material and method of producing the same: A processed soybean material is produced by milling starting soybeans (non-defatted soybeans or defatted soybeans) to generate soybean powder, adding water to the soybean powder to make a solution containing the soybean powder, swelling the soybean powder, heating the solution containing the swollen soybean powder and then pressurizing the heated...

20060240172 - Preparation method for preserving cooked fish-based food products: “The present invention relates to a method of preparation for preserving raw food products from fishing, the method including, in the following order, filleting the products, washing them, then pricking them, and salting the fillets obtained using a dry mixture of marinade comprising dry salt, pepper, and sugar, and at...

20060240173 - Protein enhanced low carbohydrate snack food: A protein enhanced, wafer having protein material in a concentration of about 26% to about 99% of the wafer is described, as well as methods of making the same....

20060240174 - Method for the reduction of acrylamide formation: The present invention relates to a method for the reduction of acrylamide formation, in which a nucleophilic a-amino group (—NH2) is protonated and converted into a non-nucleophilic amine (—NH3+). The inventive method has the effect of allowing the formation of acrylamide to be highly reduced by simple treatment with a...

20060240175 - Composite candy and method for making the same: A composite confectionary comprising a fat-based portion bonded to a cooked sugar-based portion. The portions are bonded by placing a contact surface of the cooked sugar-based portion in contact with a contact surface of the fat-based portion while the temperature of at least one of the fat-based portion contact surface...

20060240176 - Method for manufacturing confectionery, freeze drying method and freeze-dried confectionery: A method for freeze drying confectionary is provided, whereby a confectionary is provided that can be stored for long periods of time without deformation. Further, a confectionery is provided using cream comprising 28 to 33 parts by weight of cream having a milk fat content of 42% to 48%, 28...

20060233913 - Fermented protein product: The present invention relates to protein products with improved nutritional value, and enhanced organoleptic properties, and uses thereof. In particular, the present invention provides fermented protein rich products on basis of fermented pulses and yeast, wherein the fermentation is followed by a heating step....

20060233914 - Soluble non-caloric fiber composition and process of preparing the same: A process for extracting the water soluble fiber from corn fiber hulls is provided comprising the steps of subjecting the corn fiber hulls to a destarching process, a dewatering process, and exposing the destarched and dewatered corn fiber hulls to a thermochemical treatment to obtain a water-soluble non-caloric corn fiber....

20060233915 - Liquid nutritional product to supplement human milk: The present invention relates to a commercially sterile liquid nutritional supplement for human milk for feeding infants such as premature or “failure to thrive” infants. The supplement is highly concentrated in order to produce a supplemented human milk that meets the nutritional needs of premature or “failure to thrive” infants...

20060233916 - Fish fodder for freshwater fish and use of such fodder: A rearing fodder of extruded fodder type, comprising proteins, fats and carbohydrates, for freshwater fish, wherein the fish is larger than 2 grams, and wherein the freshwater has a content of CO2 being above 5 milligrams/litre, wherein the fodder has an increased content of at least one of the minerals:...

20060233917 - Aqueous shellac coating agent and production process therefor, and coated food and production process therefor, coated drug and production process therefor, glazing composition for oil-based confectionary, glazing process, and glazed oil-based confectiona: There are provided an aqueous shellac coating agent comprising shellac, a basic amino acid and/or a basic phosphate as well as a production process therefor; a coated food and a coated drug that have been coated with such a coating agent; a glazing composition for oil-based confectionary which is in...

20060233918 - Crunchy sandwich food seasoner: A sandwich food product includes a pair of bread portions and a meat product therebetween, and a generally flat, potato, corn or tortilla chip of about the same size and shape as the bread portions. The chip has strong seasonings, preferably flavored with conventional condiments such as ketchup, mustard, mayonnaise...

20060233919 - Methods for production of frozen aerated confections: A process for manufacturing a frozen aerated confection is provided, the process comprising the steps of: a) producing a mix comprising water, a fat component in which at least 35% by weight of the fatty acids in the fat component are polyunsaturated fatty acids, protein and sweetener; b) homogenising and...

20060233920 - Stringing popcorn to make a garland: A method of making a garland suitable for retail sale using popped popcorn is provided. The method comprising the steps of coating the popped popcorn, stringing the coated popped popcorn together, and packaging the garland for retail sale. As such, the garland suitable for retail sale is made. A garland...

20060233921 - Disposable packaging for the distribution of a liquid preparation pumped by a venturi-effect device: The invention relates to a disposable packaging, for the distribution of at least one nutritional preparation, based on a nutritional liquid, comprising at least one closed chamber, containing the nutritional liquid, with means for housing a sub-assembly for aspiration and mixing of the venturi type and means for sealing the...

20060233922 - Packaged flavor enhanced fruits or vegetables products with extended shelf-life for mass market distribution and consumption: Methods of enhancing the flavor of fruits or vegetables within its own product packaging to extend the shelf-life and allow for mass production and mass distribution of the flavor enhanced fruits or vegetables, and the packaged flavor enhanced fruits or vegetables products produced by such methods. The methods comprise providing...

20060233923 - Packaged pet snack dough and method of making same: A commercially packaged, unleavened, uncooked dough product for pets that consists of a texturizing constituent, a protein-based constituent, a fiber-based constituent, a fat-based constituent and a liquid constituent. The pet treat is formed by blending constituents, adding a liquid, packaging and storing the product prior to baking....

20060233924 - Implement for adding ingredients to beverages: An implement for introducing sugar and other ingredients into a liquid beverage is described. At least one granular ingredient such as sugar is molded to one end of an elongate member, allowing the user to both add to and stir beverages. Other ingredients and additives may optionally be used as...

20060233925 - Food preserving method and its device: A food preserving method includes the step of housing a conductive food tray (2) in a cooling box (1), placing food (9) on the food tray (2) and cooling and preserving the food (9) with an AC voltage and a DC voltage being simultaneously applied to the food tray (2)....

20060233926 - Method for reducing cancer stimulating compounds in cow's milk: A method for reducing cancer stimulating compounds in cow's milk....

20060233927 - Method of \" value marking(s)\" on a container: A convenient method of interpreting food nutrient(s) such as calorie(s), protein(s), and/or other nutrient(s), contained up to the marking(s) on a container. The container is any object that has a capacity to hold any food item(s), and/or drink(s). The container is marked in such a way that it makes it...

20060233928 - Single serving packaged potato: A prepackaged potato is contained within a serving receptacle that also includes items for use in consumption of the potato, which may be in the form of utensils, toppings and the like. The serving receptacle defines an interior within which the potato and the items for use in consumption of...

20060233929 - Dough proofer with chill and retard functions and related methods: A dough proofing cabinet includes both a heating capability and a cooling capability. The device may be operated to provide a proof/chill/retard cycle for dough....

20060233931 - Bakery products containing starch n-octenyl succinate: The present invention discloses a composition for use in bakery products characterised in that it consists of: starch n-octenyl succinate and whey protein, the use of such a composition to replace whole egg in bakery products and bakery products comprising the composition....

20060233930 - Process for reducing the acrylamide content of heat-treated foods: The present invention relates to a process for reducing the acrylamide content of heat-treated foods compared with corresponding conventional heat-treated foods....

20060233932 - Frozen aerated confections and methods for production thereof: A frozen aerated confection is provided, comprising water; a fat component in an amount of 2 to 12% by weight of the frozen aerated confection wherein at least 35% by weight of the fatty acids in the fat component are polyunsaturated; less than 0.04% emulsifier by weight of the frozen...

20060233933 - Aerated edible emulsion: The present invention provides aerated edible emulsions such as whipped creams, toppings, mousses and ice creams, fortified with calcium and comprising at least 2% fat by weight of the aerated edible emulsion. The fat comprises less than 20% saturated fatty acids by weight of the fat....

20060233934 - Beverage additive mixture of trehalose and protein: The invention provides an additive for a beverage. The additive comprises a mixture containing one or more normally bitter/cardboard-tasting proteins and trehalose. Although the additive contains at least one normally bitter/cardboard-tasting protein, the additive unexpectedly has a substantially neutral effect on the flavor of the beverage. The invention also provides...

20060233935 - Rhamnolipids in bakery products: The present invention is related to a method for the improvement of dough or batter stability, dough texture, volume and shape, width of cut and/or microbial conservation of bakery products which comprises the step of adding a sufficiently effective amount of rhamnolipid(s) to said bakery products. The present invention further...

20060233936 - Vegetable and fruit nutrients-enriched rice: This invention chooses vegetables and fruits that are rich in vitamins, minerals, and anti-oxidants, and uses them to prepare juice. The separately prepared juices, combined altogether or in sets, are used to cook rice without additional water, so that the rice grains absorb and adsorb the nutrients. This nutrients-enhanced rice,...

20060233937 - Method of making french fry-style products and composition thereof.: A method is described for making a frozen French fry-style food product, having from about 50.0% to about 70.0% moisture, from about 4.0% to about 8.0% protein, from about 2.5% to about 5.0% fat, and from about 0.25% to about 0.50% fibers, in addition to calcium and phosphorous sources. This...

20060233938 - Meat-like food materials and meat-like food products produced utilizing the same: The present invention provides a meat-like food material having a favorable flavor and a meat-like mouthfeel by heating and pressurizing ingredients including a vegetable protein ingredient, a milk whey protein ingredient and water as the main ingredients with an extruder to obtain a swollen product, and a fried meat-like food...

20060233940 - Confectionary product employing a syrupless coating of powderized edible polyols with negative heat of solution: The present invention is directed to a confectionary item comprising: (a) a tackified matrix core upon which a matrix of non-homogenous powdered materials is formed by applying: (b) at least one deposit of binder that adheres to the gelatin flavored matrix core; (c) a powdered deposit of edible water soluble...

20060233939 - Method of preparing moulded confectionery articles: The present invention discloses a method of preparing moulded confectionery articles, comprising the steps of: (1) preparing a liquid candy composition which solidifies upon cooling, said liquid candy composition being at a first temperature; (2) preparing a liquid chocolate composition which solidifies upon cooling, said liquid chocolate composition being at...

20060228444 - Fermentation apparatus for customizing fermentation level and method thereof: The present invention relates to a fermentation apparatus comprising a storage compartment which is formed with an accommodating space for storing food and at least one of a heating part and a cooling part to ferment the food in the storage compartment, further comprising a sensor to sense a fermentation...

20060228445 - Gene participating in growth promoting function of acetic acid bacterium and utilization of the same: The present invention provides a novel gene involved in the growth-promoting function of acetic acid bacteria and a microorganism containing the gene. In particular, the present invention provides a method for enhancing the growth-promoting function of acetic acid bacteria and a method for efficiently producing vinegar containing acetic acid at...

20060228446 - Variant lipolytic ensymes: The inventors have developed improved polypeptides by substituting or deleting specified amino acids in fungal lipolytic enzymes. More particularly, the polypeptides result in a reduction of dough stickiness when they are added to a dough. The polypeptides may particularly have activity on polar lipids....

20060228447 - Tea manufacture: A process for manufacturing a cold water soluble black leaf tea comprises the steps of (a) optionally withering freshly plucked tea leaf, (b) macerating the leaves, (c) allowing the leaves to ferment, (d) firing the leaves to arrest fermentation and (e) then drying them to yield black leaf tea, the...

20060228448 - Pet food compositions comprising two components: Pet food compositions comprising a first component comprising a source of protein, a source of fat, and a source of carbohydrate, and a second component comprising a biologic selected from the group consisting of a probiotic component; yeast; enzymes; antibodies; immunoglobulins; cytokines; and combinations thereof are useful for providing pet...

20060228449 - Apparatus and method for extending shelf-life and prevention of discoloration of meat: The current invention covers an improved meat-packaging procedure and machine for packaging meat cuts for long-term storage at temperatures of between 28° and 32° F. The process includes sealing meat cuts within a master bag containing oxygen scavenger materials capable of reducing the residual oxygen content of the atmosphere within...

20060228450 - Method and apparatus for applying carbon monoxide to suppress microbe activity in meat storage enclosures: One or more meat products are positioned in a meat chilling enclosure in which cooled air is added to cool the contents of the enclosure. A water spray including a desired carbon monoxide content in solution is introduced into the meat chilling enclosure. The desired carbon monoxide content may comprise...

20060228451 - Image registration on edible substrates: A method of making edible substrates that have an image registered on them in a consistent manner. The method comprises the steps of providing an edible substrate sheet, and an image source, wherein the image source has at least one image. Further, a trigger pulse signal is provided, which relays...

20060228452 - Delivery of highly lipophilic agents via medical devices: An apparatus and system for delivering a lipophilic agent associated with a medical device including: a medical device, a first lipophilic agent capable of penetrating a body lumen, wherein the transfer coefficients of the first lipophilic agent is by an amount that is statistically significant of at least approximately 5,000,...

20060228453 - Delivery of highly lipophilic agents via medical devices: An apparatus and system for delivering a lipophilic agent associated with a medical device including: a medical device, a first lipophilic agent capable of penetrating a body lumen, wherein the transfer coefficients of the first lipophilic agent is by an amount that is statistically significant of at least approximately 5,000,...

20060228454 - Flavoring composition concentrates: Rapidly dissolving flavoring composition concentrates are provided. The flavoring concentrate compositions have a flavor, a salt system, an acid, a sweetener, and a solvent present in an amount about 5 to about 30% by weight of the flavoring composition, wherein the flavoring composition is optimized to provide rapid and complete...

20060228455 - Procedure for obtaining foodstuffs based on nopal and/or other vegetables: The present invention relates to a procedure for mixing dehydated nopal flour and/or other vegetable flours with cereal flours, refined and/or whole flours from corn, wheat, oats and other leguminous and/or oleaginous flours and obtaining peculiar foodstuffs due to color and nutritional profile high in fiber and other nutrients. Humankind's...

20060228456 - Production of baked snack chips with irregular shape having notched edges: Thin, baked fermented chips having an irregular shape and surface bubbles are produced by cutting a fermented, wheat-based compressed dough sheet into a plurality of pieces having different shapes and notches with a single rotary cutter so that the dough pieces form an interlocking pattern and the notches extend around...

20060228457 - Frozen carbonated beverage, concentrate and method: The present invention is a frozen carbonated beverage, a method of making a frozen carbonated beverage and a frozen carbonated beverage concentrate. The frozen carbonated beverage and frozen carbonated beverage concentrate contain fruit juice. The frozen carbonated beverage and concentrate, respectively, may be a reduced calorie frozen carbonated beverage and...

20060228459 - Compositions comprising a cocoa butter component and an animal-derived fat component: Compositions comprising a lipid component which comprises a cocoa butter component and an animal-derived fat component surprisingly mimic certain properties of chocolate and exhibit other unique properties useful for various applications as food compositions, particularly pet food compositions....

20060228458 - Method for processing fruits and vegetables on the base of lecithin: The invention relates to the use of lecithins for processing fruits and vegetables and to the compound containing said lecithins....

20060228460 - Sliced tomato pickle and process for making same: A sliced tomato pickle and a process for making such pickles. The tomato pickles of the invention are intended for use as a sandwich condiment item possessing a unique size and taste. The preparation of the pickles does not differ to any large degree from a standard pickling process, although...

20060228461 - Beta-glucan-containing products, methods of making same, and uses therefor: Novel beta-glucan-containing products formed from cereals are described as are methods for producing such products, and uses for such products. In one preferred aspect, the invention relates to flour-like cereal products containing beta-glucan....

20060228462 - Processes for making functional soy protein isolate compositions: Processes for producing soy protein isolate compositions having improved functionality are disclosed. Specifically, the processes comprise modifying a precipitated soy protein curd with a modifying agent selected from the group consisting of transglutaminase, sodium hypochlorite, a sucrose ester, a fatty acid, a lecithin and combinations thereof. The soy protein isolate...

20060228463 - Soy protein isolate composition having improved functionality: Soy protein isolate compositions having improved functionality and processes for their manufacture are disclosed. Specifically, the soy protein isolate compositions comprise a precipitated soy protein curd and a modifying agent selected from the group consisting of transglutaminase, a sucrose ester, a fatty acid, a lecithin, and combinations thereof. The soy...

20060222734 - Coated chewing gum products and methods for making same: The present invention provides a coated chewing gum product. The product comprises a gum center that includes a water-soluble portion and a water-insoluble portion. The water-insoluble portion comprises at least 50% by weight of the gum center. The gum center includes less than 5% by weight of bulk sweeteners. A...

20060222735 - Polyurethane encapsulated fertilizer: A polyurethane encapsulated, slow release fertilizer with a coating based upon an isocyanate component and an isocyanate-reactive component comprising a polyether polyol. The process for producing such particles comprises applying an isocyanate-reactive component comprising a polyether polyol onto fertilizer particles to form coated fertilizer particles, applying an isocyanate component onto...

20060222736 - Method of detecting the absence of coffee beans in a coffee grinder of a coffee machine and coffee maker for performing the method: In order to detect a lack of coffee beans in a grinder unit of a coffee maker, a method is suggested in which the level and/or the spectrum of an oscillation generated by the grinder unit during its operation is measured. The level of the oscillation and/or the nature of...

20060222737 - Calcium fortification of bread dough: Calcium additives useful for fortifying baked goods, such as bread products, with calcium are disclosed. The calcium additives are particularly useful for fortifying leavened baked goods with calcium. Methods for preparing the calcium additives and using the calcium additives to fortify baked goods are also disclosed. Generally, the calcium additives...

20060222738 - Package for draining an infusion bag: A package for an infusion bag is disclosed comprising a cavity defined by front and rear opposing surfaces and top and bottom lids. The top lid outwardly biases top edges of the front and rear opposing surfaces for preventing the top edges from brushing against a string during retraction of...

20060222739 - Method for processing and/or assembling, the final composition of matter, and the resulting novel design of a stuffed base product and food stuffs and/or inserts to be known as supreme gourmet burgers and meatballs stuffs and wraps; base product pizza cru: A method is provided for assembling a sealed final composition of matter made from the base product and “food stuffs” and/or “inserts” which may or may not contain a novel design claimed herein. This instant patent will not infringe on any existing patent and specifically exclude any item, method, process,...

20060222740 - Food product: This invention pertains to a baked product comprising rice flour, pregelatinised rice starch, and optionally modified rice starch. Such products have good acceptability in internal and external properties and appearance, similar to that of wheat flour containing baked products....

20060222741 - Apparatus and process for marinating foodstuff: The invention is directed to an apparatus and process for marinating foodstuffs in a short period of time. The apparatus includes a food holding container, a base and a shaft for transmitting ultrasonic mechanical vibrations from a source of ultrasonic vibrations in communication with a base, thereby tenderizing and imparting...

20060222742 - Bread paper container: It is therefore a primary object of the invention to provide a bread paper container that improves shortcomings of metal can, to apply lighter and safer material, the processes of filling, ferment, toasting etc. is finished in succession in this paper container, no contamination issue during whole process. To apply...

20060222743 - Candy-coated beverage container and related method: A method for making a candy-coated beverage container, typically a disposable cup, includes attaching a confection onto or adjacent to the rim of the container. Typically, the confection comprises a hard candy extending around the rim of the cup such that upon inserting the rim into one's mouth, the taste...

20060222744 - Containers for cooking foodstuffs: The present invention is concerned with flexible cooking containers which the user can fill with selected foodstuff and then seal same prior to inserting in the microwave oven for preferably cooking the contents at greater than atmospheric pressure for improved health/hygiene reasons and for improved taste and flavour. The user...

20060222745 - Method for preventing the transfer of water: A method is disclosed for preventing the transfer of water from a water-containing foodstuff into a particle, a particle for the joint consumption with a water-containing foodstuff and a fruit preparation for joint consumption with a dairy product. In order to reduce the requirements placed on the storage of water-absorbing...

20060222746 - Food preservative system and method for preserving a food composition: A food preservative system and method for preserving a food composition is described. The food composition can be high in protein, contain meat and mayonnaise and is shelf stable for at least 30 days. The preservative system has a component that interferes with the permeability of the cell membrane of...

20060222747 - Process for packaging foods and packaged product: A packaged shellfish product and a process for producing the shellfish are provided by the invention. The shellfish is heat-treated to partially cook the shellfish followed by rapid cooling to stop the cooking process. The partially cooked shellfish is then packaged in a sealed container and heated for sufficient time...

20060222749 - Comestible product sheeter with rear access: A comestible product sheeter is configured to provide enhanced access to the rollers and other components of the roller assembly. The one or more frame members of the roller assembly are configured to support the rollers at different vertical locations. Enhanced access is provided to both the rear and front...

20060222748 - Dough processing apparatus: It is an object of the present invention to provide a dough processing apparatus capable of not only stably thinning and shaping dough, such as a pizza dough, and so forth, into a thin sheet-like shape, but also coping with dough in a wide variety of shapes with ease. A...

20060222750 - Method of preventing migration of water and coloring matter in foods: A method of preventing inter-foodstuff migration of water and a coloring matter in combining more than two foodstuffs is provided, wherein, in preparation of foods obtainable by direct combination of more than one foodstuff at least including one foodstuff containing either or both of water and the coloring matter, a...

20060222751 - Oil-in-water type emulsion food: The present invention provides an oil-in-water emulsified food product containing plant sterol, which has the effect of reducing the level of cholesterol in the blood, and having a smooth texture and excellent emulsification stability. Means for Solving the Problems: An oil-in-water emulsified food product containing a complex of plant sterol...

20060222752 - Crisp meat-based food snacks: Meat-based food products and methods and systems for making such products are described herein. One embodiment is directed toward a method of making a meat-based food product that includes forming meat into a bulk form, heating the bulk form, and slicing the heated bulk form into a plurality of slices....

20060222754 - Product and method for enhancing the appeal, and dietary value of foodstuff: A product and method by which a range of foodstuff products may be produced which are very pleasant in taste and texture, and therefore, pleasant to eat, and which contain a sufficiency of soluble dietary fiber to effectively supplement the typically low fiber dietary intake. By adding a low viscosity,...

20060222753 - Substituted cacao products and methods: The present invention relates generally to cocao products that are substantially free of cocoa powder, and particularly, but not by way of limitation, to cocao products in which all, or substantially all of the cocoa powder is replaced by finely ground coffee powder. An aspect of the present invention is...