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Food Or Edible Material: Processes, Compositions, And Products > Internal Application Of Nontransitory Fluent Material To Solid Edible By Injecting, Artificial Pore Formation Or External Pressure Internal Application Of Nontransitory Fluent Material To Solid Edible By Injecting, Artificial Pore Formation Or External PressureInternal Application Of Nontransitory Fluent Material To Solid Edible By Injecting, Artificial Pore Formation Or External Pressure patent applications listed are from June 2005 to current and include Date, Patent Application Number, Patent Title, Patent Abstract summary and are linked to the corresponding patent application page.07/19/07 - 20070166439 - Enzymatic process for acrylamide reduction in foodstuffs There is provided a process for the prevention and/or reduction of acrylamide formation and/or acrylamide precursor formation in a foodstuff comprising (i) a protein, a peptide or an amino acid and (ii) a first reducing sugar; the process comprising the steps of: (a) contacting the foodstuff with a first enzyme ... 03/08/07 - 20070054017 - Warm particle suspension and injection process for meat A process for injecting a warm particle suspension consisting of fatty trim from like meat, without the need for brine, into relatively colder, raw meat muscle thereby increasing the weight and improving the flavor of said untreated meat. ... 02/22/07 - 20070042092 - Process for reducing acrylamide in cooked food A process for cooking a food while minimizing acrylamide formation in the food is provided. A dry protein mixture, a dry alkaline protein mixture, an aqueous alkaline protein mixture or an aqueous acidic protein is added to a food prior to cooking. The dry protein mixture, dry alkaline protein mixture, ... 12/14/06 - 20060280849 - Continuous method and system for producing wet cured ham A continuous method and system for processing and preparing a wet cured, ham in a continuous manner. Green hams are tumbled to at least partially loosen the fat and skin, which are trimmed into separate containers. A thin layer of fat remains on the hams. The trimmed fat and skin ... 09/21/06 - 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 ... 07/27/06 - 20060165856 - Apparatus and method for providing treatment to a continuous supply of food product by impingement An apparatus and method for providing treatment by impingement to a continuous supply of food product includes a treatment zone at an ambient pressure, a fluid delivery zone at an elevated pressure, and a circulation assembly. Impingement plates containing apertures separate the zones. When treatment fluid is drawn through the ... 06/29/06 - 20060141109 - Method for modifying ph within meat products A method for injecting or forcing an ammonia-based pH modifying material into the interior of a meat product to raise the pH at one or more points within the interior of the meat product preferably to a pH above approximately 6.0. The ammonia-based pH modifying material may comprise aqueous ammonia ... 06/29/06 - 20060141108 - Mini tumbler-massager for treating meat The present invention provides a tumbler and a method for treating meat before cooking. The method includes inserting up to 3 kg of the meat to a tumbler comprising a light-weight chamber securely and rotatably mountable on a support, and is designed to allow the dismantling of the chamber from ... 06/22/06 - 20060134281 - Infusion process The present invention is directed to an improved fruit infusion process, and more specifically, to an improved blueberry infusion process. Specifically, the present invention is directed to an improved fruit infusion process wherein a plurality of blueberries are placed into a tumbler. A first solution and second solution are added ... 04/06/06 - 20060073247 - Method for immersing grains and apparatus used therefor An immersion method includes a step of storing grains for water absorption and water within a pressure-resistant container 10, a step of reducing the pressure in the pressure-resistant container 10 by a vacuum pump 6, and a step of releasing the reduced pressure by opening a reduced pressure releasing port ... 03/30/06 - 20060068067 - Flavor infusion cooking device and method A device and method for infusing a heated fluid into an item being cooked. The device includes infusers adapted to penetrate into the item being cooked, a fluid reservoir for containing and heating a separate fluid that will be infused into the item being cooked, and a conduit connecting the ... 12/08/05 - 20050271777 - Coffee impregnation system and method A method of roasting coffee is provided. Beans are roasted until they are dry and receptive to absorbing a concentrated aqueous additive such as a botanical solution before the second crack. The process results in a roasted coffee bean that is efficiently impregnated with a botanical substance that is available ... 09/22/05 - 20050208187 - Process and apparatus to inject fluids A process and apparatus for injecting fluids through needles at controlled mass flow rates into permeable solids such as meat or fish. This invention utilizes a multiplicity of needles, each having a flow control orifice that is sized to non-mechanically control the mass flow of fluid through the orifice. When ... 09/08/05 - 20050196496 - Method and apparatus for treating meat products with carbon monoxide Carbon monoxide is injected into the interior of the meat product along with other materials to produce a desired carbon monoxide saturation level. The amount of carbon monoxide in the added fluid is controlled to produce a desired carbon monoxide saturation level distributed substantially evenly throughout the volume of the ... ### FreshPatents.com Support |