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Food Or Edible Material: Processes, Compositions, And Products > Products Per Se, Or Processes Of Preparing Or Treating Compositions Involving Chemical Reaction By Addition, Combining Diverse Food Material, Or Permanent Additive > Plant Material Is Basic Ingredient Other Than Extract, Starch Or Protein Plant Material Is Basic Ingredient Other Than Extract, Starch Or ProteinPlant Material Is Basic Ingredient Other Than Extract, Starch Or Protein 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.06/28/07 - 20070148317 - Functional component-enriched barley malt rootlets and process for producing the same A processing method is disclosed that provides malt root of wheat, barley, oats and rye including lots of functional ingredients such as free amino acids or dietary fibers. In more detail, the processing methods provide food or food products, medical products and cosmetic products having high functionality, in which products ... 06/07/07 - 20070128333 - Stabilizers and compositions and products comprising same Compositions comprising microcrystalline cellulose, cellulose ether, and salt are provided together with methods for making them. Additionally, there are also described edible food products and industrial suspensions formed from these compositions. ... 06/07/07 - 20070128332 - Nutrient-fortified, reduced-calorie fruit and/or vegetable food product and processes for making same A reduced-calorie fruit and/or vegetable spread product, optionally fortified with additional nutrients, including whole, natural fruit(s) and/or vegetable(s), or combinations thereof, having improved flavor, texture (e.g., mouth feel), color, and nutritional value as compared to fruit and/or vegetable spread products made with conventional processes. More particularly, the present invention includes ... 05/17/07 - 20070110878 - All-natural fruit product and method of making the same An all-natural fruit product and method of making the product is provided. The fruit product comprises fruit puree, an added natural sweetener and no non-natural sweeteners, about 0.05% to about 0.5% by total weight of the fruit product of a galactomannan, added pectin in an amount of from about 0.4% ... 04/26/07 - 20070092629 - Quinoa protein concentrate, production and functionality The present invention relates to a new source of high quality plant protein, termed, “quinoa protein concentrate (QPC)”, which contains at least about 50 wt % protein which is food-grade and/or pharmaceutical-grade and methods of preparing such protein concentrates as well as starch, oil, and fiber from quinoa grain. The ... 02/08/07 - 20070031574 - Process for preparing aged garlic The invention concerns a method of producing aged garlic in which its antioxidation capability is significantly increased as compared to that of raw garlic which is used as a raw material for producing the aged garlic without reducing the essential effectiveness of garlic, S-arylcysteine that does not exist in raw ... 02/08/07 - 20070031573 - Method for preparing sophorae fructus extract containing isoflavone The present invention relates to a method for preparing a Sohporae Fructus extract containing isoflavone. More particularly, the present invention relates to a method for preparing a Sohporae Fructus extract containing isoflavone in high concen-tration, which is characterized by the steps of hydrothermal extraction, enzyme treatment and ethanol extraction of ... 02/08/07 - 20070031572 - Method for preparing fibre-containing pectin and products and uses thereof A method is provided for treating pectin-containing plant materials in a manner to obtain fibre-containing pectin products, and subsequently pectin products, having an high molecular weight of the pectin polymer and a homogeneous distribution of the deesterified sites in the pectin polymer and thereby providing products having improved gelforming and/or ... 01/25/07 - 20070020374 - Method of preparing processed root vegetables or fruit vegetables Provided is a method of preparing processed root vegetables or fruit vegetables including: a) heat-treating vegetables selected from the group consisting of root vegetables and fruit vegetables; b) immersing the heat-treated vegetables in a sugar solution; c) preparing a paste of the heat-treated vegetables that are immersed in the sugar ... 01/25/07 - 20070020373 - Fruit spread A commercially produceable fruit spread admixture using at least one type of dehydrated preserved fruit powder admixed with or without one or more types of preserved fruit pieces. The admixture is combined with peanut butter, almond butter, or a similar binder substance; a fruit-softener; and optionally flavoring, coloring, preservatives, thickeners, ... 01/18/07 - 20070014912 - Extraction of phytochemicals A processing system and methods for extracting phytochemicals from plant materials with subcritical water. The processing system includes a water supply interconnected with a high-pressure pump, diverter valve, a temperature-controllable extraction vessel, a cooler, a pressure-relief valve and a collection apparatus for collecting eluant fractions from the extraction vessel. The ... 12/21/06 - 20060286268 - Amorphous insoluble cellulosic fiber and method for making same A method for producing amorphous insoluble cellulosic fiber gel, preferably in the form of a dietary fiber gel, and an aqueous product comprising soluble cellulose for use as an adhesive component from the fiber-containing by-products from a variety of grain manufacturing processes is described. The treatment of the fiber residue ... 11/02/06 - 20060246201 - Process for preparation of shelf stable fruit spread with no added sugar The invention provides a process for preparing fruit spread from liquefied fruit pulps and juice concentrates without the addition of sugar, artificial sweeteners, acid, pectin and thickeners, wherein the fruit pulp is incubated with pectolytic enzyme under controlled conditions to reduce the pulp viscosity to a desired level. ... 10/26/06 - 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. ... 10/19/06 - 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, ... 10/12/06 - 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 ... 09/28/06 - 20060216393 - Inulin infused vegetable and method of preparation Dried foods infused with inulin are provided, especially whole vegetable pieces. Such products are characterized as food pieces having a water activity ranging from about 0.15 to 0.5. The foods can comprise about 1% to 30% inulin. The inulin has a D.P ranging from about 2-9. The products are shelf ... 09/21/06 - 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 ... 09/14/06 - 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. ... 08/31/06 - 20060193962 - Preventive or remedy for arthritis In order to achieve the above object, the present invention provides a preventing or treating agent for arthritis or foods and drinks, additives for foods and drinks, feeds or additives for feeds for prevention or treatment of arthritis comprising plant belonging to the genus Hydrangea or an extract of the ... 08/24/06 - 20060188636 - Papaya puree and the use of the same The invention relates to a method for producing a puree preparation from Carica papaya fruit, said method comprising the following steps: the fruit or crushed fruit, especially in a sieved form, is cooked for at least 30 minutes at normal pressure, optionally in an aqueous solution which is at least ... 07/20/06 - 20060159833 - Waste pulp processing systems and apparatus Waste pulp processing systems and apparatus are shown. Pulp is washed, desiccated, dried and may be ground, to provide a product that may be used in various foodstuffs and other compositions. ... 07/20/06 - 20060159832 - Composite material of vegetable fiber, its products and manufacturing method thereof The present invention is to provide a composite material of vegetable fiber, its products and manufacturing method thereof. According to the composite material of vegetable fiber of present invention, it is obtained by mixing 20%˜50% of vegetable fibers, 20%˜50% of starches, 20%˜50% of rice powders and 5%˜20% edible or in ... 07/06/06 - 20060147605 - Method and manufacturing process for making tomato-based products A method of the preparation of a tomato-based product containing protein is described, including combining a first set if ingredients such as onion and oil into a mixture, cooking the mixture adding a additional ingredients to the mixture whereas said ingredients include tomato-based ingredients and an effective amount of cultured ... 06/29/06 - 20060141122 - Use of germ flour of certain fruits for the manufacture of food products useful for the treatment of phytate deficiency states The present invention refers to the use of germ flour of fruits selected among cereals, carob and mixtures thereof for the manufacture of food products rich in phytates for the treatment or prevention of pathological or pre-pathological conditions derived from phytate deficient states, and in particular kidney stones. ... 06/29/06 - 20060141121 - Vegetable article, product containing the same and process for producing vegetable article The present invention is intended to provide a vegetable article which sustain initial characteristics inherent to a product with the use of vegetable articles such as hygroscopicity, texture, favorable smell and appearance and in which deformation, color change and emission of an unpleasant smell due to laundry or water washing ... 06/22/06 - 20060134308 - Low-carbohydrate digestible hydrocolloidal fiber compositions A novel low-carbohydrate digestible hydrocolloidal composition is separated from a cereal-based substrate by means of a specific sequence of steps for treating an aqueous slurry of the substrate. These all-natural compositions are low in digestible carbohydrates, principally starches, and rich in soluble fiber, principally β-glucan, as well as proteins. The ... 06/22/06 - 20060134307 - Starch comprising and ready-to-serve ambient stable fruit-based composition Ambient stable fruit-based compositions are described. The compositions are ready-to-eat, low in fat and suitable to be fillings, dips, sauces, spreads or dressings. The compositions have a fork-mashed texture and do not contain fork-mashed fruit. ... 06/22/06 - 20060134306 - Industrial tomato process and product obtained thereof The invention relates to a tomato pulp composition wherein the particle size is not greater than 2.5 which does not contain seeds or peels from the tomato and has a lycopene concentration which is 5 to 15 folds higher than the lycopene concentration in the tomatoes from which said pulp ... 05/25/06 - 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. ... 05/18/06 - 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. ... 05/18/06 - 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. ... 05/04/06 - 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. ... 04/27/06 - 20060088646 - Tomato product and method for obtaining same A tomato product with Brix similar to the Brix of a raw tomato; lycopene content in the range of 600% to 1200% of that of a raw tomato, and viscosity of 3 to 14 cm according to the Bostwick analysis method. ... 04/13/06 - 20060078667 - Enzyme-resistant starch and method for its production A process for producing an enzyme-resistant starch uses an aqueous feed composition that comprises (i) starch that contains at least about 50% by weight amylose, (ii) water, and (iii) alcohol. The concentration of starch in the feed composition is between about 5% and about 50% by weight, and the pH ... 02/16/06 - 20060035002 - Tomato products Tomato products obtained from tomato juice or tomato passata having the following, composition in percentage by weight: —dry residue 5.5-20%, —water 94.5-80%, 100% being the sum of the two components, wherein the amount of water insoluble and water soluble solids in the dry residue ranges in percentage by weight: —water ... 01/12/06 - 20060008573 - System and method for producing concentrated food products with fractionation concentration An improved processing method and system for producing tomato paste and other food products affected by viscosity. Tomatoes are processed into tomato juice. The juice is provided to a decanter that separates or fractionates the juice into two portions—a thicker, more viscous cake portion and a thinner, less viscous serum ... 12/29/05 - 20050287281 - Snack foods comprising dietary fiber gel According to the present invention, fat and caloric content of snack foods can be reduced by the replacement of a portion fat content normally found in snack foods with an equal amount of dietary fiber. The result is that fat and caloric content of snack foods can be manipulated with ... 12/29/05 - 20050287280 - Induction heating of product tube method and apparatus A method and apparatus for heating products in a scraped surface heat is provided for heating products supplied to and within a treatment chamber or product tube. Heat is provided through induction from an induction blanket configured around the product tube. ... 12/22/05 - 20050281938 - Sterile dehulled soybean and method for producing sterile full fat soy flour There are provided sterile dehulled soybeans bearing bacteria of 300 cells/g or less, and a method for producing efficiently sterilized full fat soy flour using the sterile dehulled soybeans. The full fat soy flour is classified into three kinds: the first one in which deodorization is carried out without damaging ... 12/01/05 - 20050266141 - Compositions containing a nopal cactus isolate and method for making same Compositions and methods of making compositions containing nopal cactus isolates derived from the juice and/or soluble solid fractions of nopal pads. In another aspect, the invention relates comestible containing the nopal cactus isolates. In yet another aspect, the invention relates to compositions for making tea, tea compositions and methods of ... 11/24/05 - 20050260326 - Method of manufacturing plant finished product A method of manufacturing a plant finished product, comprising the step of processing a plant or a processed material thereof with high-temperature and high-pressure liquid, gas, or fluid. ... 11/24/05 - 20050260325 - Process for the preparation of nutritive preparation based on vegetable matter and the product prepared by the process A process for the preparation of a nutritive preparation based on vegetable matter, which nutritive preparation includes vegetable cutlets, balls, nuggets, loaves and kebabs, includes turning process textured soy protein flakes, psyllium husk powder, liquid and extra ingredient/s optionally chosen from among flour, spices, herbs and non-animal broth concentrate into ... 11/10/05 - 20050249858 - Xylitol coated functional dietary fiber supplement The present invention involves a new functional dietary fiber supplement for intestinal health. Unlike conventional products made of plain psyllium husks, the xylitol coating makes oral consumption very convenient. The ground psyllium husk used in this invention is exceptionally effective at facilitating intestinal functions and increasing feces volume. The refreshing ... 11/10/05 - 20050249857 - Lignan complexes An inclusion complex of a lignan or lignan ester with a cyclodextrin. Also disclosed are food products, dietary supplements and pharmaceutical compositions containing the complex. ... 10/06/05 - 20050220970 - Process for preparing a chewable pet food A process for preparing an extrudable product suitable for forming into a chewable pet food and comprising between about 56% to about 80% dry wheat gluten mix, between about 9% to about 28% liquid plasticizer mix and between about 8% to about 18% moisture by weight of the product is ... 09/29/05 - 20050214437 - Filled rice or potato products and the process for their preparation Frozen food products are provided comprising a rice or potato composition. The rice or potato composition forms an envelope filled with a sauce component, the sauce component being distributed along the full length of the rice or potato envelope. Also provided is a process for manufacturing the products. ... 09/22/05 - 20050208197 - Refreshment capable of stimulating movement of digestive tract A substance capable of stimulating the movement of digestive tract, comprising a compound of the formula: (I) (active substance α and active substance β being stereoisomers), which substance is derived from natural products and hence cause no side effects, is highly safe even when continuously used for a prolonged period ... 09/08/05 - 20050196515 - Food materials A food material capable of suppressing the ingestion of saccharide (starches) as far as possible to prevent an obesity, diabetes and hyperlipidemia is provided as well as a food product employing the same. The food material contains as main ingredients at least one of a roasted wheat husk powder, roasted ... 08/25/05 - 20050186324 - Method and apparatus for producing a fruit product An apparatus and method for producing a fruit product from a fruit, the fruit including soluble fruit components. The method for producing a fruit product, the fruit product including soluble fruit components, extracts a desired amount of the soluble fruit components from the fruit and infuses the extracted fruit with ... 08/11/05 - 20050175764 - Food composition for enhancing endurance The present invention provides a novel food composition for enhancing endurance that comprises proanthocyanidins (A) and lycopene (B). Preferably, the proanthocyanidins contain at least 20 wt % of OPCs. ... 07/21/05 - 20050158446 - Savory gluten-free foods The present invention discloses organic, gluten-free savory food products, including gluten-free pre-mixes, gluten-free broths, and gluten-free snack foods, as well as the methods for making them. The present invention provides tasteful alternatives for people sensitive to commercially available foods prepared with gluten-containing wheat flour. ... ### FreshPatents.com Support |