公开(公告)号：US12232508B2

公开(公告)日：2025-02-25

申请号：US13434494

申请日：2012-03-29

Applicant: Thomas J. Nack ,  Tanya Schmidt

Inventor： Thomas J. Nack ,  Tanya Schmidt

IPC: A23G3/34 ,  A21D13/24 ,  A21D13/28 ,  A21D15/08 ,  A23G1/30 ,  A23G3/54 ,  A23L7/122 ,  A23L7/126 ,  A23L25/10 ,  A23P20/10 ,  A23P20/12

Abstract: The invention provides novel products and methods. The composition of the invention is a coated food product generally comprising: a product base, a slurry coating and a dry set coating. Specifically, there is disclosed a food product with a cookie and cream coating and a method of coating a food product with a cookie and cream coating.

公开(公告)号：US20240389631A1

公开(公告)日：2024-11-28

申请号：US18594619

申请日：2024-03-04

Applicant: Elana BERUSCH ,  John DARCY

Inventor： Elana BERUSCH ,  John DARCY

IPC: A23P20/20 ,  A21D13/24 ,  A21D13/28 ,  A21D13/32 ,  A21D15/02 ,  A21D17/00 ,  A23D7/005 ,  A23D7/04 ,  A23L3/365 ,  A23L5/10 ,  A23P20/10 ,  B65B11/00 ,  B65D65/02

Abstract: A method for producing a reheatable food product includes mixing butter, maltodextrin and breadcrumbs so as to form a butter mixture, obtaining a first slice of bread and a second slice of bread, spreading the butter mixture onto a first surface of the first slice of bread and a first surface of the second slice of bread, applying 5 g to 70 g of a filling to the second surface of the first slice of bread, positioning the second slice of bread on the filling such that the second surface of the second slice of bread is adjacent thereto to form the food product, grilling the food product until the first surfaces are golden brown, and compressing the food product to a thickness of 0.56 inches to 0.75 inches while grilling, freezing the food product to a frozen state, reheating the food product.

公开(公告)号：US20240365813A1

公开(公告)日：2024-11-07

申请号：US18635814

申请日：2024-04-15

Applicant: Rally Inc.

Inventor： John Thamm ,  Ralph Jerome

IPC: A23J3/26 ,  A23D9/007 ,  A23D9/04 ,  A23J3/14 ,  A23L7/10 ,  A23L11/00 ,  A23L27/40 ,  A23P20/10 ,  A23P20/25 ,  A23P30/25

Abstract: Nutritious and delicious high protein and fiber, low starch snack compositions and methods of preparing the snack compositions are described including soft spread compositions, extruded snack compositions, and dual-texture co-extruded snack compositions.

公开(公告)号：US12064060B2

公开(公告)日：2024-08-20

申请号：US17740401

申请日：2022-05-10

Applicant: Simeaco Williams

Inventor： Simeaco Williams

IPC: A47J43/20 ,  A23L5/10 ,  A23P20/10 ,  A23P30/10

CPC classification number: A47J43/20 ,  A23L5/11 ,  A23P20/10 ,  A23P30/10

Abstract: The invention relates to a corn dog mold device comprised of an upper half and a lower half that attach to one another in a snap-like fashion via a plurality of protrusions. The upper half has a convex area and the lower half has a concave area that receive the upper and lower portions of a corn dog, and wherein each half has a semi-circular opening that allows the stem of a corndog to extend outwards from the halves. To use the device, a corn dog can be battered and both halves can be secured to each other with the battered corn dog within the device. The device can be placed within a freezer for 3 to 5 minutes to allow the shape of the battered corn dog to settle before cooking, wherein after 3 to 5 minutes the corn dog can be removed from the device and then fried.

公开(公告)号：US12059013B2

公开(公告)日：2024-08-13

申请号：US15930746

申请日：2020-05-13

Applicant: Conagra Foods RDM, Inc.

Inventor： Christopher B. Puno ,  Sharon F. McGuire ,  Amanda R. Schlenker

IPC: A23L3/37 ,  A23L19/00 ,  A23L29/269 ,  A23P20/10 ,  A23P20/18

CPC classification number: A23L3/37 ,  A23L19/03 ,  A23L29/27 ,  A23P20/105 ,  A23P20/18

Abstract: A frozen food product is described to include frozen foodstuffs combined with a polysaccharide, protein, or other water absorber, individually or in combination, separated from the food stuff through one or more mechanisms including but not limited to, suspension of the polysaccharide, protein, or other water absorber in oil, encapsulation of the polysaccharide, protein, or other water absorber, or a dry mixture of the polysaccharide, protein, or other water absorber and seasoning applied to frozen foodstuffs. As the frozen foodstuffs are cooked, water expressed from the foodstuffs activates or hydrates the polysaccharide, protein, or other water absorber.

公开(公告)号：US11985991B2

公开(公告)日：2024-05-21

申请号：US16803453

申请日：2020-02-27

Applicant: General Mills, Inc.

Inventor： Goeran Walther ,  Steven C Robie ,  Kevin H Wright ,  Joel R Lafavor

IPC: A23J3/26 ,  A23J3/16 ,  A23L33/185 ,  A23P20/10 ,  A23P30/20

CPC classification number: A23J3/26 ,  A23J3/16 ,  A23L33/185 ,  A23P20/10 ,  A23P20/105 ,  A23P20/11 ,  A23P30/20

Abstract: The present disclosure relates to extruded protein products and methods for producing an extruded protein product. In particular, an extruded piece is disclosed having a high protein content and having a desirable texture and flavor. Methods for making an extruded piece include processing, under extrusion conditions, a combination of a powdered protein ingredient, a protein matrix disruptive ingredient, water, and an oil.

公开(公告)号：US20240067800A1

公开(公告)日：2024-02-29

申请号：US18490065

申请日：2023-10-19

Applicant: Iowa State University Research Foundation, Inc. ,  University of Tennessee Research Foundation

Inventor： Tong Wang ,  Tao Fei ,  Francisco Miquel Ang Leyva Gutierrez

IPC: C08K5/11 ,  A23P20/10 ,  B01F23/40 ,  C08L91/06

CPC classification number: C08K5/11 ,  A23P20/11 ,  B01F23/40 ,  C08L91/06 ,  B01F23/4146

Abstract: The present application is directed to a compound having the Formula (I):




wherein R1, R2, and R3 are as described herein. The present application is also directed to a wax composition comprising a wax and a compound of Formula (I). Processes of making a wax composition and for coating a plant or plant part with the compound of Formula (I) are also described.

公开(公告)号：US11872316B2

公开(公告)日：2024-01-16

申请号：US16761053

申请日：2018-10-30

Applicant: DSM IP ASSETS B.V.

Inventor： Elger Funda ,  Odile Krainz ,  Robert Steinert

IPC: A61K9/28 ,  A23K20/174 ,  A23K40/30 ,  A23P20/10 ,  A23L33/15 ,  A61K31/525 ,  A23P10/30 ,  A61K8/11 ,  A61K8/67 ,  A61K9/20 ,  A61K9/48 ,  A61K9/50

CPC classification number: A61K9/286 ,  A23K20/174 ,  A23K40/30 ,  A23L33/15 ,  A23P10/30 ,  A23P20/105 ,  A61K8/11 ,  A61K8/673 ,  A61K9/2095 ,  A61K9/2813 ,  A61K9/2886 ,  A61K9/4833 ,  A61K9/5026 ,  A61K9/5036 ,  A61K9/5073 ,  A61K9/5089 ,  A61K31/525 ,  A23V2002/00

Abstract: The present invention relates to a new delivery system for nutritional ingredients (nutraceuticals). These nutritional ingredients are useful for gut and metabolic health in monogastric animals, especially in humans.

公开(公告)号：US20240000117A1

公开(公告)日：2024-01-04

申请号：US18039214

申请日：2020-11-30

Applicant: CJ CHEILJEDANG CORPORATION

Inventor： Eun Yeong Son ,  Jun Woo Lee ,  Min Kyung Song ,  Da Woon Jeong ,  Hee Jun Kang ,  Jong Il Lee

IPC: A23L7/196 ,  A23P20/10

CPC classification number: A23L7/1965 ,  A23P20/10

Abstract: The present application relates to molded rice with toasted exterior and a method for preparing the same. The molded rice of the present application undergoes a baking to have the exterior that looks toasted and has a unique flavor. Moreover, the molded rice of the present application has a firm and crunchy exterior akin to toasted rice, while being moist inside. Additionally, the molded rice of the present application has an outer of fried rice containing ingredients to exhibit the ingredient texture and has very excellent molding stability by maintaining the shape of the molded rice even after molding and cooking.

公开(公告)号：US20230263739A1

公开(公告)日：2023-08-24

申请号：US18012386

申请日：2021-06-28

Applicant: Sensient Colors LLC

Inventor： Steven Luedecke ,  Houston Smith

IPC: A61K9/48 ,  A61K47/36 ,  A61K47/44 ,  A61K47/10 ,  A23L29/256 ,  A23L29/231 ,  A23L29/10 ,  A23L29/30 ,  A23P20/10

CPC classification number: A61K9/4891 ,  A61K47/36 ,  A61K47/44 ,  A61K47/10 ,  A61K9/4825 ,  A23L29/256 ,  A23L29/231 ,  A23L29/10 ,  A23L29/37 ,  A23L29/30 ,  A23P20/105

Abstract: A dosage form coating composition is disclosed. The composition includes an alginate, a pectin, a plasticizer, and optionally an emulsifying agent. The alginate is present in an amount by weight of at least 40.0% and at most 80.0% and the pectin is present in an amount by weight of at least 16.0% and at most 40.0%—and/or—the alginate and the pectin are present in a weight ratio of at least 1:1 and at most 5:1. The dosage form coating composition, when applied to a dosage form to a 3% to 5% weight gain, provides a coated dosage form having an enteric coating. The coated dosage form has at least two sequentially observed properties exhibiting enteric coating behavior.