| Patent Number |
Title Of Patent |
Date Issued |
| RE39631 |
Process for making free-flowing, coated, frozen food |
May 15, 2007 |
| A free-flowing, coated, frozen food and a method for making the same are disclosed. Discrete pieces of a free-flowing frozen food are introduced into a coating vessel where they are agitated to expose their surfaces and to maintain their free-flowing state throughout the coating process. |
| D329394 |
Reflector unit for trailers or the like |
September 15, 1992 |
|
| D304907 |
Carton |
December 5, 1989 |
|
| 6761923 |
Method and composition related to low glycemic index foods |
July 13, 2004 |
| The present invention relates to a method for using Prowashonupana barley to produce a food product comprised primarily of the Prowashonupana barley. The resultant food product is desired because, when consumed, it does not contribute to significantly elevated glycemic indices in a host, |
| 6506426 |
Method for preparing a cheese product |
January 14, 2003 |
| A method for preparing a no fat or low fat cheese product from a culture medium prepared by combining from about 50 to about 94 wt. % whole milk, from about 0 to about 45 wt. % water, and from about 0.2 to about 1 wt. % of at least one food grade, polyanionic gum. The culture medium is |
| 6503555 |
Composition related to low glycemic index foods |
January 7, 2003 |
| A method for using Prowashonupana barley to produce a food product comprised primarily of the Prowashonupana barley. The resultant food product is desired because when consumed, it does not contribute to significantly elevated glycemic indices in a host, as indicated by the rapidly a |
| 6396036 |
Microwave packaging having patterned adhesive; and methods |
May 28, 2002 |
| A microwave popcorn package is provided. The package has an inner ply and an outer ply of flexible material, such as paper, with a microwave interactive construction therebetween. The plies are bonded together with a laminating adhesive that is applied in a regular pattern of polygonal |
| 6258389 |
Method for preparing cultured milk |
July 10, 2001 |
| A method for preparing a no fat or low fat cheese product from a culture medium prepared by combining from about 50 to about 94 wt. % whole milk, from about 0 to about 45 wt. % water, and from about 0.2 to about 1 wt. % of at least one food grade, polyanionic gum. The culture medium is |
| 6235330 |
Process for making free-flowing, coated, frozen food |
May 22, 2001 |
| A free-flowing, coated, frozen food and a method for making the same are disclosed. Discrete pieces of a free-flowing frozen food are introduced into a coating vessel where they are agitated to expose their surfaces and to maintain their free-flowing state throughout the coating process. |
| 6100513 |
Treatment for microwave package and products |
August 8, 2000 |
| In one form of the invention, a microwave popcorn package is provided. The package generally comprises a sheet construction of flexible paper folded in the form of an expandable bag. The sheet construction may include one or more plies of material. In preferred applications, the package |
| 6098905 |
Method for producing an atta flour |
August 8, 2000 |
| The present invention relates to a method for producing an atta flour, which is typically used to produce Asian breads such as chapati and roti. The atta flour method includes passing an amount of wheat through a device designed to crack the wheat so as to produce an amount of cracked wh |
| 6093437 |
Toaster cookies |
July 25, 2000 |
| The present invention relates to a cookie and a method for producing the cookie, wherein the method includes forming a cookie from a high melting-point shortening and par-baking the cookies so that it has a moisture level of greater than 5%. Once the cookie has been formed, it can th |
| 6083547 |
Method for obtaining a high beta-glucan barley fraction |
July 4, 2000 |
| The present invention relates to a method for producing a barley fraction which has an increased amount of beta-glucan, at least 25% more than the barley flour used to form the barley fraction, an improved mouthfeel, and a viscosity higher than the barley flour used to form the barley fr |
| 6060096 |
Microwaveable bag having stand-up, wide mouth, features; and, method |
May 9, 2000 |
| A microwaveable bag having stand-up wide mouth features is provided. The microwaveable bag can be used in constructions including a microwave popcorn charge therein. The preferred construction is folded from a single sheet, preferably a multi-ply construction having a microwave interacti |
| 6049072 |
Microwave popcorn package with adhesive pattern |
April 11, 2000 |
| A microwave popcorn package is provided. The package generally comprises plies of flexible material, such as paper, bonded or adhered to one another, with a microwave interactive construction therebetween. The laminating adhesive between the plies is applied in a preferred pattern, t |
| 5993869 |
Packaged microwave popcorn formulation |
November 30, 1999 |
| A microwave popcorn product is provided. The product includes a flexible expandable bag having a charge of unpopped popcorn and oil/fat-containing slurry therein. The oil/fat-containing slurry includes a solid oil component and a liquid oil component. Preferred products may be blended to |
| 5954575 |
Arrangement for automated handling of a carcass and parts separated therefrom at machine-assiste |
September 21, 1999 |
| The invention relates to an arrangement for automated handling of a carcass and parts separated therefrom in mechanically assisted cutting and boning. In mechanically assisted cutting and boning, a hook or similar must be applied manually into the part to be separated. According to the p |
| 5928554 |
Microwave popcorn package with adhesive pattern |
July 27, 1999 |
| A microwave popcorn package is provided. The package generally comprises plies of flexible material, such as paper, bonded or adhered to one another, with a microwave interactive construction therebetween. The laminating adhesive between the plies is applied in a preferred pattern, t |
| 5906856 |
Process for the preparation of a low-calorie, liquid butter substitute |
May 25, 1999 |
| A liquid butter replacement exhibits a pleasant fat-like mouth feel despite a very low or no fat content, good color, good flavor, and a degree of fat-like melt without causing toast or other similar substrate to which the product is applied to become soggy due to moisture release. A flo |
| 5895671 |
Cheese culture medium and method for preparing no fat and low fat cheese products |
April 20, 1999 |
| Disclosed is a method for preparing a no fat or low fat cheese product from a culture medium prepared by combining from about 50 to about 94 wt. % whole milk, from about 0 to about 45 wt. % water, and from about 0.2 to about 1 wt. % of at least one food grade, polyanionic gum. The cultur |
| 5839574 |
Frozen food tray and carton ensemble |
November 24, 1998 |
| A carton for enclosing an object which has a top face defining a plane and having a first edge, a second edge, a third edge and a fourth edge. The carton further includes a first side panel attached to the first edge and angled relative to the plane, a second side panel attached to the s |
| 5818016 |
Food trays and the like having press-applied coatings |
October 6, 1998 |
| A container for food includes a paper-based substrate, and at least one grease and moisture resistant coating applied in liquid form to the paper-based substrate. The liquid coating is preferably formed from an aqueous-based dispersion of acrylic-based material. The liquid coating re |
| 5688427 |
Microwave heating package having end flaps for elevating and venting the package |
November 18, 1997 |
| A microwave heating package for containing a food item to be cooked in a microwave oven including a top wall, a bottom wall and a side wall. A microwave interactive layer is affixed to the bottom wall for converting microwave energy into heat. The side wall is scored to define a first en |
| 5573693 |
Food trays and the like having press-applied coatings |
November 12, 1996 |
| A container for food includes a paper-based substrate, and at least one grease and moisture resistant coating applied in liquid form to the paper-based substrate. The liquid coating is preferably formed from an aqueous-based dispersion of acrylic-based material. The liquid coating re |
| 5536525 |
Method for preparing and packaging a frozen instant mashed potato product |
July 16, 1996 |
| Disclosed is a method for the production of a frozen, instant mashed potato product for dispensing onto ovenable trays transported by a high-speed frozen food packaging line. A slurry including a fat-containing ingredient or a fat-substitute and water is heated to a temperature above the |
| 5510132 |
Method for cooking a food item in microwave heating package having end flaps for elevating and v |
April 23, 1996 |
| A microwave heating package for containing a food item to be cooked in a microwave oven including a top wall, a bottom wall and a side wall. A microwave interactive layer is affixed to the bottom wall for converting microwave energy into heat. The side wall is scored to define a first en |
| 5433966 |
Method for heat treating a bread baking wheat flour and resulting flour and dough |
July 18, 1995 |
| Wheat flour is heat treated by suspending it in a heated carrier gas having an outlet temperature of 50.degree.-130.degree. C. for 5-8 seconds to increase dough strength of the flour and to dry the flour to a moisture content of less than 7 wt %. Bread dough made with the heat treated fl |
| 5352473 |
Method for increasing stability and bake absorption of a bread baking wheat flour and resulting |
October 4, 1994 |
| Wheat flour is heat treated by suspending it in a heated carrier gas having an outlet temperature of 70.degree.-145.degree. C. for 5-8 seconds to increase farinograph stability and net bake absorption of the flour. Bread dough made with the heat treated flour exhibits increased refrigera |
| 5262185 |
Chicken frying process |
November 16, 1993 |
| Fried chicken is prepared by marinating uncooked chicken parts and then searing in water to release fat from the chicken parts and to make the chicken parts tacky. Predust, batter and breading are then applied to the seared chicken parts and the coated chicken parts are fried in oil to s |
| 5234159 |
Container/lid assembly |
August 10, 1993 |
| A package of the type having a container with a bottom surface, a peripheral wall, and a peripheral lip includes a seal secured to the peripheral lip and a cover positioned to overlie the seal and the peripheral lip. The cover includes two oppositely disposed side flaps oriented to e |
| 5211982 |
Wheat milling process and milled wheat product |
May 18, 1993 |
| Milling quality wheat is milled by first removing germ and outer bran layers amounting to approximately 8-10 % of the weight of the wheat in a pearling process. The pearled wheat is then milled in a conventional roller mill to produce flour or semolina. Unexpectedly high yields have |
| 5211343 |
Cereal grain milling system with disc mill and improved bran removal machine |
May 18, 1993 |
| A milling system for cereal grains such as wheat includes one or more bran removal machines which removes a substantial fraction of the bran of the incoming wheat to form a pearled wheat. The pearled wheat is then supplied as a feed stock to a disc mill in the first break position. The b |
| 5194287 |
Wheat milling process and milled wheat product |
March 16, 1993 |
| Milling quality soft and hard wheat is milled by first removing outer bran layers and germ, amounting to approximately 6% of the weight of the wheat in a vertical pearler. The pearled wheat is then milled in a conventional roller mill to produce flour and farina. Unexpectedly high yields |
| 5186968 |
Process for milling cereal grains |
February 16, 1993 |
| A milling system for cereal grains such as wheat includes one or more bran removal machines which removes a substantial fraction of the bran of the incoming wheat to form a pearled wheat. The pearled wheat is then supplied as a feed stock to a disc mill in the first break position. The b |
| 5158237 |
Cereal grain cleaning system |
October 27, 1992 |
| A method for cleaning a cereal grain such as wheat includes the steps of separating a quantity of incoming wheat into a light fraction and a heavy fraction. The light fraction is then cleaned by passing it through a vertically oriented treatment chamber defined between inner and outer |
| 5141764 |
Wheat milling process |
August 25, 1992 |
| Milling quality wheat is milled by first removing germ and outer bran layers amounting to approximately 8-10% of the weight of the wheat in a pearling process. The pearled wheat is then milled in a conventional roller mill to produce flour or semolina. Unexpectedly high yields have b |
| 5104671 |
Wheat milling process |
April 14, 1992 |
| Milling quality soft and hard wheat is milled by first removing germ and outer bran layers and germ, amounting to approximately 6% of the weight of the wheat in a vertrical pearler. The pearled wheat is then milled in a conventional roller mill to produce flour and farina. Unexpectedly h |
| 5090615 |
Container/lid assembly |
February 25, 1992 |
| A package of the type having a container with a bottom surface, a peripheral wall, and a peripheral lip includes a lid secured to the peripheral lip. At least one side flap is secured to the lid and is oriented to extend away from the lid toward the bottom surface, and at least one b |
| 5089282 |
Wheat milling process |
February 18, 1992 |
| Milling quality wheat is milled by first removing germ and outer bran layers amounting to approximately 8-10% of the weight of the wheat in a pearling process. The pearled wheat is then milled in a conventional roller mill to produce flour or semolina. Unexpectedly high yields have b |
| 4943438 |
Bread crumb coating composition and process for imparting fried-like texture and flavor to food |
July 24, 1990 |
| A breading crumb mixture and process for coating food products are disclosed. The crumb mixture and process impart a fried-like texture and flavor to the resultant food products. The breading crumb mixture comprises extruded flour dough crumbs, dielectrically baked crumbs and beaded |
| 4905587 |
Apparatus for applying a circumferential layer of liquid to a sausage |
March 6, 1990 |
| There is disclosed an improvement to an apparatus, and a method for applying a thin layer of liquid at the circumference of a stream of meat product before it enters a casing. Preferably, the liquid being applied is liquid smoke thereby avoiding the necessity of further smoking treatment |
| 4786513 |
Package for sliced bacon adapted for microwave cooking |
November 22, 1988 |
| A package of sliced bacon is disclosed which package is adapted to facilitate the cooking of the sliced bacon by microwave energy. This package includes a plurality of bacon slices generally arranged in a stack with separating sheet means placed between otherwise adjacent bacon slices |
| 4781109 |
Apparatus for heating and displaying food products on a stick |
November 1, 1988 |
| An apparatus is described which is adapted to simultaneously heat and display a plurality of food products each on a stick, such as corn dogs. The apparatus includes a cabinet with side wall means that are at least partially transparent so as to allow operators and customers to readily |
| 4735814 |
Process for modifying bran |
April 5, 1988 |
| A process for modifying bran by coating the bran in a fluidized bed is described wherein the bran is first dried and then ground to a predetermined particle size. The bran is introduced into the coating chamber of a fluidized bed coating process. Cookie four is mixed with distilled w |
| 4720961 |
Chicken sorting device |
January 26, 1988 |
| A device for filling a package with a predetermined weight of items, such as pieces of chicken, is disclosed. The device, under the control of a computer, sorts predetermined quantities of chicken pieces to a plurality of pockets each of which is adapted to transfer the predetermined |
| 4720410 |
Heat-activated blotter |
January 19, 1988 |
| The present invention is an absorbent pad for use below a meat product or the like during storage and during cooking. The pad includes a blotter means adapted to absorb liquids released from the meat product during cooking. In order to prevent substantial absorption prior to cooking, the |
| 4719831 |
Bacon slicing apparatus |
January 19, 1988 |
| An apparatus and method for maintaining control over the orientation and position of the trailing end of a slab of bacon as the trailing end passes through a continuous bacon slicer, which apparatus and method involve depending from a linkage supported about multiple centers a contro |
| 4710391 |
Flavoring method for fried food products |
December 1, 1987 |
| A process is disclosed wherein a flavoring agent used to flavor fried foods products is encapsulated so that the flavoring agent may be easily removed from oil used to fry the food products. In the preferred embodiment of the invention, the encapsulated material is further coated with a |
| 4674633 |
Container-retaining box |
June 23, 1987 |
| The invention is an open-ended package for an article comprising a sleeve of generally rectangular cross-section. Resiliently hinged tabs are provided for retaining the article within the sleeve. The tabs are positioned so that their hinge lines are adjacent and perpendicular to the |
| 4663178 |
Easily reconstitutable powdered sour-cream-type product |
May 5, 1987 |
| A readily recontitutable powder, for preparing a high-stability sour-cream-type product, as well as a method for the preparation of the powder and a method for the reconstitution thereof. The powder is prepared from a low-fat, directly-acidified slurry, which is subsequently spray-dr |
