Entries |
Document | Title | Date |
20080233259 | Ready-to-Eat Gelatin Noodle and Process for Producing the Same - A process for producing instant bean-starch vermicelli (harusame) that is capable of suppressing not only dissolution during boiling but also elongation and swell after cooking, and that exhibits appropriate elasticity and gives firm palatability. This instant bean-starch vermicelli is produced from a mixed starch consisting of potato starch and mung bean starch as a raw material. In the mixed starch consisting of potato starch and mung bean starch, the content of potato starch is in the range of 30 to 70 wt. %. 0.25 to 5 wt. % of curdlan is added to the mixed starch. The resultant mixed starch is kneaded with water, and extruded into hot water through a die to thereby obtain linear noodles. The linear noodles are boiled with hot water, washed with water, and cooled. The thus cooled linear noodles are frozen in a freezer, thereafter thawed, cut into given lengths, weighed and dried by means of hot air. | 09-25-2008 |
20080241330 | Ready-To-Eat Gelatin Noodle and Process for Producing the Same - The present inventions provides a process for producing ready-to-eat gelatin noodle which can inhibit the dissolution during the boiling step as well as the extension and the swell-up after cooking to result in producing ready-to-eat gelatin noodle which makes us feel suitable elasticity and comfortable chewing on eating it and is delicious. This ready-to-eat gelatin noodle is produced from a starting material of mixed starch which consists of potato starch and green-gram starch mixed with each other. A food base material such as carrot powder is kneaded into the mixed starch and 2 to 5 wt % of curdlan is added to the mixed starch containing the food base material. This mixed starch with the food base material contained is kneaded with water and is extruded into boiling water through a die to form lines of noodle. These lines of noodle are boiled with boiling water and then are washed with water to cool them. The thus cooled lines of noodle are frozen in a refrigerator and de-frozen. Thereafter, they are cut to a predetermined length and weighed and then dried with hot air. | 10-02-2008 |
20080248178 | Antistaling agent and methods - The present invention relates to a process for regenerating stale bread and similar baked goods to extend its edible lifetime by incorporation of microencapsulated water into the baked goods, with the aim of extending the shelf life of the baked goods by releasing the water from the microcapsules when the goods begin to stale using microwaves from a typical home microwave oven. | 10-09-2008 |
20080260926 | Frozen Microwavable Bakery Products - A frozen microwavable bakery product having an open grain structure including from about 40 to about 58% by weight of a cereal grain flour having high protein content. The bakery product has a yeast leavened bread dough matrix including from about 4 to about 8 weight percent of a blend of sweeteners including water activity reducing agents effective to bind water within the bakery product to reduce the amount of free moisture in the bread dough matrix and minimize sublimation of moisture in frozen storage. Preferred embodiments can contain an enrobed portion containing a food or foods. Methods of making the frozen microwavable bakery products are also disclosed including a step of freezing the products for frozen storage following proofing the products to a rise of about 30 to about 35% of the actual projected leavening capacity. | 10-23-2008 |
20080274253 | Baking Mould - A baking apparatus or tin, particularly for baking bread, comprising an outer housing able to accommodate a first dough, and one or more insertable, separable sleeves able to accommodate at least a second dough. | 11-06-2008 |
20080274254 | Low Calorie Fat Substitute - The present invention discloses a fat substitute comprising at least one n-alkenyl succinate starch and at least one polyol for use in bakery products. Biscuits, cakes, yeast leavened dough based bakery products, fat-fillings and dressings containing the fat substitute of the current invention are disclosed. | 11-06-2008 |
20080305232 | Device for continuously mixing a food dough provided with two types of superimposed mixing tools and a side discharge - The invention relates to a device for continuously mixing ingredients of a flour-and-water-based food dough comprising two mixing tools rotatably mounted one above the other about an axis of rotation, wherein the top tools is embodied in the form of a helix extending in a substantially perpendicular direction to said axis of rotation in such a way that the ingredient mixture is produced, the lower tool comprises at least one radial arm provided with a leading surface inclined with respect to the axis of rotation and an enclosure is provided with a mixed dough discharge opening which is arranged in the peripheral side part of a mixing space and in front of the lower tool. | 12-11-2008 |
20090047407 | METHOD AND INGREDIENT FOR INCREASING SOLUBLE FIBER CONTENT TO ENHANCE BILE ACID BINDING, INCREASE VISCOSITY, AND INCREASE HYPOCHOLESTEROLEMIC PROPERTIES - The present invention relates to a method for modifying materials that have low soluble fiber content and high insoluble fiber content so as to enhance bile acid binding capacity by increasing the level of available soluble fiber that can be obtained from such starting materials in order to create ingredients that are useable in food intermediates that are suitable for lowering unhealthy cholesterol levels. More particularly, the present invention relates to controlling the moisture content, mechanical pretreatment and alkali treatment of such starting materials as wheat bran or shorts. | 02-19-2009 |
20090104332 | Method for Manufacturing a Snack, a Snack, and Food Like a Snack - Disclosed herein are snacks comprising a material comprising bread, wherein the material has a thickness not less than 1.0 mm and not more than 5.0 mm; and a moisture content not less than 1.0 mass % and not more than 5.9 mass %. The snacks have curled outer edges. Also disclosed are foods like a snack comprising a material comprising bread, wherein the material has a thickness not less than 1.0 mm and not more than 5.0 mm, and a moisture content not less than 1.0 mass % and not more than 5.9 mass %. The foods like a snack have curled outer edges. | 04-23-2009 |
20090123626 | REDUCED ACRYLAMIDE PLANTS AND FOODS - The present invention relates to genetic methods for down-regulating and up-regulating genes in a plant, for example in the starch-rich storage organs of these plants, as well as the products of these plants, to lower the level of acrylamide that accumulates upon processing-associated heating of these organs and plant products. | 05-14-2009 |
20090202700 | Nutritious snack products - Snacks are provided that contains fruit or vegetable materials. Snacks can be formulated to provide one half of a serving and up to and including at least one serving, and fractions therebetween, of fruit or vegetable in a single 28 gram serving of snack. The snacks can comprise 12% or less fat. A fruit snack can comprise from about 12% to about 66% of fruit source solids; from about 34% to about 88% of starch; from about 0.1% to about 5.0% of water; and from about 0% to about 54% of optional ingredients. | 08-13-2009 |
20090285960 | WHEAT HAVING NEW STARCH AND METHOD FOR PRODUCING IT - The object of the present invention is to provide a wheat which accumulates a starch with a novel property by controlling the expression of the enzymes described in claims. | 11-19-2009 |
20090291184 | Apparatus and Method for Improving the Dimensional Quality of Extruded Food Products Having Complex Shapes - The present invention comprises an improved extruder die assembly and method for using same to improve the quality of dimensional design aspects of extruded, complexly shaped, direct expanded food products. The improved system includes an improved die assembly comprising a first die and a second die having at least one orifice. A majority of the total pressure drop occurs in the first die to pre-expand the dough prior to the dough entering the second die. The orifices in the first die can be individually configured to obtain differing dough flow speeds resulting in a desired flow pattern. A plurality of extruded dough ropes formed at each orifice exit of the first die can meld together in the bore and exit the second die. Color or flavor can be added at the first die to enhance the food product. | 11-26-2009 |
20090291185 | EDIBLE MODELING MATERIAL - The invention relates to an edible modeling material which is a kneadable and moldable baking mixture, including a proportion of sweetener of from 0% to about 50% by weight, a proportion of flour of from about 10% to about 50% by weight, a proportion of starch of from 0% to about 20% by weight, a proportion of water of from about 5% to about 30% by weight, a proportion of animal and/or vegetable protein of from 0% to about 5% by weight, and a proportion of animal and/or vegetable fat of from 0% to about 5% by weight. | 11-26-2009 |
20100021609 | Snack food product and method - A crunchy, somewhat nutty baked snack food product is formed with sunflower seeds. The product, preferably in the form of small bits less than one inch in size, contains whole grains and has a nut bite texture. In a preferred form the sunflower seeds in the snack bits are exposed at the outer surface for a visual and texture appeal. | 01-28-2010 |
20100021610 | GLUTEN-FREE DOUGH COMPOSITION - Provided is a method of making bread which has a satisfactory volume, provides a good texture, can be eaten by patients allergic to food such as wheat, and contains uniform bubbles. Specifically, provided is a dough composition comprising at least water-soluble hydroxypropyl methylcellulose having a hydroxypropoxyl molar substitution of from 0.05 to 0.3 and a degree of methoxyl substitution of from 1.4 to 1.9, wherein hydroxypropoxyl groups are divided into substituted hydroxypropoxyl groups having hydroxyl groups of the hydroxypropoxyl groups substituted further with methoxyl groups and unsubstituted hydroxypropoxyl groups having hydroxyl groups of the hydroxypropoxyl groups unsubstituted, and a ratio (A/B) of a molar fraction (A) of the substituted hydroxypropoxyl groups to a molar fraction (B) of the unsubstituted hydroxypropoxyl groups is 0.4 or greater; a gluten-free cereal flour; and water. | 01-28-2010 |
20100028519 | Rice Snack and Method for Producing the Same - The present invention relates to a rice snack which is obtained by using a starting flour which contains a combination of a cereal powder comprising high-amylose rice as the main raw material with a dietary fiber. The present invention also relates to a method for producing a rice snack, which comprises the step of roasting a dough prepared by press-molding a starting flour, which contains a combination of a cereal powder comprising high-amylose rice as the main raw material with a dietary fiber, by the indirect roasting method. According to the invention, there is provided a rice snack by which an increase in the blood sugar level can be effectively regulated and which has an excellent taste. | 02-04-2010 |
20100075012 | FLAX SUBSTITUTION METHODS AND FOOD PRODUCTS - Methods of preparing a stable, flax-substituted food product that include the use of a pre-hydrated flaxseed composition to replace, or be used in place of, a fat, hydrocolloid, gluten component, or all three are described. Stable food products including flax components are also described. | 03-25-2010 |
20100080881 | METHOD FOR THE PRODUCTION OF WHOLE NIXTAMALIZED CORN FLOUR, USING A VACUUM CLASSIFIER COOLER - A process and apparatus for the continuous production of whole nixtamalized corn flour, includes a whole clean corn precooking with a lime solution to effect a partial hydrolysis of pericarp and bran with reduced soluble corn loss in Nejayote wastewater. Moisture content is then stabilized, followed by milling and drying preconditioned corn for further endosperm gelatinization in the whole ground kernel, venting and separating the dry-milled fractions. Adiabatic cooling under a partial vacuum of the vented dry-grind fractions and classifying with an upwardly airstream to strip the fine-grind from the coarse grind while the latter is separated downwardly as a moving bed. Venting and separating the classified fine grind fraction; sifting and recovering the cooled and classified fine grind so segregated from the coarse grind, remilling and further screening the coarse grind produces a whole nixtamalized corn flour for tortilla and whole grain corn-based foods. | 04-01-2010 |
20100092639 | Heat-Treated Flour - A method for heat-treating flour comprising the steps of dehydrating the flour to minimize or avoid gelatinization, and heat treating the dehydrated flour. The resulting flour has increased moisture absorption. Dough made from the heat-treated flour has improved performance and baked goods made from the heat-treated flour have improved properties relative to dough and baked goods made from untreated flour. | 04-15-2010 |
20100112176 | Expansion of Extruded Cereals with Good Source of Fiber - A cereal composition comprising a waxy starch in an amount from about 5 to about 15% by weight of the total composition and a cereal mixture comprising a fiber source in an amount from about 1 to about 15% by weight of the total composition. The cereal composition is mixed with water and expanded by extrusion to form a high-fiber cereal product. Also, a method of producing a high fiber expanded cereal product comprising the step of combining a waxy starch in an amount from about 5 to about 15% by weight of the total composition and a cereal mixture comprising a fiber source in an amount from about 1 to about 15% by weight of the total composition to form a total cereal composition. The total cereal composition is mixed with water and extruded to form an expanded cereal product. | 05-06-2010 |
20100119681 | DIETARY SUPPLEMENT AND METHOD FOR PRODUCING THE SAME - The present invention gives effects on maintenance and so on of physical health and can be readily ingested for a long period by anyone. The present invention comprises at least whole fish (dried sardine), seed, rock salt, olive oil, and soybean paste, to be produced in a powder form, in a paste form, or the like. It further comprises either a wheat whole grain or a rye whole grain or both to be produced as cookies. About 30 to 60 wt. % either a wheat whole grain or a rye whole grain or both, about 1 to 2 wt. % whole fish, about 8 to 28 wt % seed, about 0.6 to 1.2 wt. % natural salt, about 5 to 12 wt. % olive oil, and about 7 to 16 wt. % soybean paste are preferably mixed. The seed preferably includes almond powder, pine nuts, walnuts, chopped almonds, and white sesame. | 05-13-2010 |
20100159101 | PROCESS FOR MODIFYING STARCHES - The present invention discloses a process for modifying starches comprising subjecting a non-pregelatinised starch and/or flour to a superheated steam treatment, wherein said superheated steam treatment is carried out in a reaction chamber of a reactor, said reaction chamber having at least one inlet and at least one outlet, and wherein the temperature of the superheated steam at the inlet of the reaction chamber is in the range of 150 to 650° C., preferably 250 to 550° C., more preferably 350 to 450° C., and wherein the temperature of the superheated steam at the outlet of the reaction chamber is in the range of 105 to 155° C., preferably 115 to 140° C., more preferably 115 to 125° C. The invention further refers to the starches obtained and baby foods, infant foods, sauces, soups, puddings, dressings, bakery creams, gravies and beverages comprising said starches. Also disclosed is a spray dryer for treating a heat-sensitive material with superheated steam comprising a reaction chamber having at least one inlet for the introduction into the chamber of a stream of superheated steam, at least one outlet for allowing the contents of the chamber to exit and a nozzle for producing a spray of droplets into the path of the stream of superheated steam, said spray of droplets being formed from a liquid containing the heat-sensitive material, wherein the reaction chamber is adapted such that, in use, the stream of superheated steam entering the reaction chamber becomes homogeneously distributed in the chamber and flows in a direction substantially parallel with the internal wall of the reaction chamber. | 06-24-2010 |
20100173061 | FOOD COMPOSITIONS INCORPORATING ADDITIONAL LONG CHAIN FATTY ACIDS - The present invention relates to the improvement of food items through the increased utilization of plant-derived stearidonic acid in a composition that also lowers linolenic acid content. Many long chain fatty acids have been classified as being Omega 3 and have been shown to provide several health benefits, including heart health. According to the current invention plant-derived stearidonic acid (18:4ω3) has been incorporated into a wide range of food products by using a low linolenic acid base composition to enhance stability and shelf life while reducing the need for hydrogenation. The product composition can be used either as an oil oil-based composition or a flour processed from soybeans with enhanced levels of stearidonic acid. These foods range from oil-based products (salad dressing, mayonnaise) to dairy products (milk, cheese) to prepared foods (entrees, side dishes). In addition to improved health benefits the current invention provides food rich in Omega-3 fatty acids that have enhanced storage and/or shelf life characteristics. | 07-08-2010 |
20100209581 | FOOD INTERMEDIATE HAVING SEQUESTERED PHYTOSTERYL ESTERS IN A POLYSACCHARIDE MATRIX - The present invention is related to a novel food intermediate containing a phytosteryl esters complex and the method used to create the food intermediate. The food product provides beneficial hypocholesterolemic activity through increased cholesterol-uptake inhibition while simultaneously delivering a food product that is not adversely affected by its inclusion, either in taste or texture or in any undesirable side effects. | 08-19-2010 |
20100215825 | FIBER-RICH BAKED PRODUCT AND METHOD FOR THE PRODUCTION THEREOF - A baked product rich in flour-containing fibres includes from 6 to 20% by weight a mixture of at least one type of starch and an improving agent selected from a group consisting of branched maltodextrins, polydextrins and a polydextrose, wherein the percentages are expressed by weight with respect to a final product. | 08-26-2010 |
20100215826 | Snack Cracker and Method for Making Same - The present invention discloses formulations for sheeted, baked fruit and vegetable crackers that have a light, crispy texture similar to a potato chip or cracker. Undehydrated ingredients are combined with dry ingredients and oil to make a dough, which is then sheeted and cut into pieces. The pieces are baked to produce vegetable and fruit snack crackers. | 08-26-2010 |
20100239737 | DIETARY FIBER-CONTAINING COMPOSITION FOR BREAD-MAKING, BREAD AND METHOD OF PRODUCTION THEREOF - There is provided a water-soluble dietary fiber-containing composition for bread-making, comprising a homogeneous mixture of a water-soluble dietary fiber material, and an fats and oils, wherein the water-soluble dietary fiber material comprises not less than 85% by mass of a dietary fiber, wherein the water-soluble dietary fiber-containing composition for bread-making comprises 20 to 100 parts by mass of the fats and oils relative to 100 parts by mass of the water-soluble dietary fiber material is provided. Also, there is provided a bread fortified with a water-soluble dietary fiber, produced by using this composition; and a method for producing the bread fortified with a water-soluble dietary fiber comprising adding this composition in a kneading step in a bread-making process. | 09-23-2010 |
20100247731 | FRESH PASTA AND PROCESS FOR THE PREPARATION THEREOF - The fresh pasta has a dough comprising flour, eggs and/or water. The dough further comprises up to 50% of one or more fresh vegetables by weigh of the dough. The process for the preparation of a fresh pasta comprises the steps of mixing and kneading the flour with eggs and/or water realising a dough, sheeting the dough, forming the sheet of dough in order to obtain fresh pasta having the desired shape. The dough in realised by mixing and kneading, in addition to the other ingredients, also fresh vegetables. | 09-30-2010 |
20100266743 | AGGLOMERATION OF STARCH - The invention is directed to a method for agglomerating starch, to starch obtainable by said method, to a food product comprising said starch, and to the use of said starch. The method of the invention comprises the mixing of starch with an aqueous solution comprising a salt and drying the mixture. | 10-21-2010 |
20100285198 | SPONGE CAKE - An object of the present invention is to provide a sponge cake that does not become concave-shaped in the center even when it uses a fructooligosaccharide having physiological functions, such as decay resistance, the effect of promoting bifidobacterium growth, the effect of improving the metabolism of lipids such as cholesterol, the effect of regulating immunity, and the effect of inhibiting a rise in blood sugar level. According to the present invention, there is provided a sponge cake comprising a saccharide comprising a fructooligosaccharide, and a water-soluble polymer selected from the group consisting of collagen peptide, xanthan gum, and guar gum. | 11-11-2010 |
20100291279 | BAKED CONFECTIONERY COMPRISING 1-KESTOSE AND METHOD FOR PRODUCING THE SAME - An object of the present invention is to provide baked confectionery that can be made on an industrial scale, and are sufficiently shapable even when using an oligosaccharide having physiological functions, such as decay resistance, the effect of promoting bifidobacterium growth, the effect of improving the metabolism of lipids such as cholesterol, the effect of regulating immunity, and the effect of inhibiting a rise in blood sugar level. According to the present invention, there is provided baked confectionery comprising flour, a saccharide comprising 1-kestose, and an oil and fat comprising a water-containing oil and fat; and a method for producing such baked confectionery. | 11-18-2010 |
20100310747 | Gluten-Free Bakery Products - This invention pertains to a gluten-free bakery product which comprises a flour/starch component comprising a heat moisture treated flour. Such bakery products more closely mimic the conventional, wheat flour containing products than other gluten-free products. | 12-09-2010 |
20100310748 | Recombined Whole Grain Having Visually Indistinguishable Particulate Matter and Related Baked Products - A recombined whole grain flour for use in preparing whole grain products such that whole grain particulates provide minimal visual impact to the whole grain product. By selectively controlling the particle size of the milled bran and germ constituents used in the recombined whole grain flour, the visual and color impact associated with bran and germ particulates can be substantially eliminated from the whole grain product. In particular, whole grain products such as whole grain breads, dough products, mixes and biscuits can be made with recombined whole grain flour. Whole grain products made with recombined whole grain flour are advantageous in that they incorporate the health advantages associated with whole grains while eliminating the characteristic, visual color differences noticeable within a whole grain crumb due to visually identifiable bran and germ particulates found in traditional whole grain products. | 12-09-2010 |
20110014345 | Use of Alternan as a Thickening Agent and Thickening Agent Compositions Containing Alternan and Another Thickening Agent - The invention relates to the use of alternan as a thickening agent, in particular for foodstuffs, a thickening agent composition comprising alternan and at least one other thickening agent, a foodstuff comprising the thickening agent composition, and a method of increasing the viscosity of foodstuffs. | 01-20-2011 |
20110014346 | EDIBLE DESSERT PRODUCTS - Edible dessert products are produced by taking a sweet baked product, such as a cake or cookie, rendering it into particulate form, and blending it, preferably hot, with a thick custard base. The particulate baked product may be pre-wetted before blending, e.g. using sweetened milk or water and the blending reduces the final particle size of the baked product particles in the matrix of custard base to an average particle size of less than 0.5 mm. The product tastes good and can be consumed hot, at ambient temperature, or frozen. | 01-20-2011 |
20110033598 | Edible Polymer Based Food System - A frozen or refrigerated food product is disclosed which comprises a polymer component, an egg component and water. The egg component comprises uncooked liquid eggs or egg substitutes. | 02-10-2011 |
20110039005 | METHOD FOR PRODUCING AN EDIBLE STIRRING INSTRUMENT AND INSTRUMENT MADE BY MEANS OF SAID METHOD - The invention relates to a method for obtaining an edible stirring instrument and an instrument obtainable by means of said method, which comprises configuring a body ( | 02-17-2011 |
20110039006 | MANUFACTURING PROCESS FOR A FOOD PRODUCT - A process for drying a particulate plant material for use in a food product is provided which includes the step of subjecting the particulate plant material suspended in a fluid stream to an elevated temperature to dry the particulate plant material. The invention also provides food products comprising said dried particulate plant materials. | 02-17-2011 |
20110045156 | FLOUR-BASED FOOD PRODUCT WITH INHOMOGENEOUS TASTANT BULK DISTRIBUTION AND METHOD FOR MAKING SUCH FOOD PRODUCT - The invention provides a method for the production of a flour-based food product comprising a tastant. The food product according to the invention has a tastant bulk weight percentage and an inhomogeneous tastant bulk distribution. The invention provides the use of an inhomogeneous tastant bulk distribution in a food product for providing a food product with a reduced tastant bulk weight percentage. Further, the invention provides the use of an inhomogeneous tastant bulk distribution in a food product for enhancing and/or improving the sensory perception of the tastant in a food product. | 02-24-2011 |
20110086150 | EXTRUDED, HIGHLY COOKED, NON-STICKY STARCH PRODUCTS - Improved extruded starch-bearing grain products (e.g., corn and wheat) are provided having relatively high cook values and low cold water viscosities. The products are prepared by initial preconditioning to partially cook the starting material(s), followed by low shear extrusion cooking, with a total STE/SME ratio of at least about 4. | 04-14-2011 |
20110097471 | METHOD FOR MAKING FLAKED SHORTENING, FLAKED SHORTENING COMPOSITIONS, AND DOUGH COMPOSITIONS - Disclosed are methods of making flaked shortening compositions, flaked shortening composition prepared using the disclosed methods, and dough compositions incorporating the flaked shortening compositions. The methods comprise the steps of: (a) providing a shortening composition at a temperature above its melting point so that it is a liquid; (b) rapidly cooling the liquid shortening composition to form a supercooled shortening composition; (c) extruding the supercooled shortening composition through an orifice to form an extrudate comprising the supercooled shortening composition; and (d) allowing the supercooled shortening composition to complete crystallization to form the flaked shortening composition. | 04-28-2011 |
20110104354 | LOW FAT SHORTENING - The present invention relates to a water-in-oil emulsion which comprises oil or fat or a mixture of one or more oils and fats, and water and amylomaltase treated starch present in the water phase. The product can be used as a baking margarine. | 05-05-2011 |
20110129586 | WHITE WHEAT VARIETIES, AND COMPOSITIONS AND METHODS OF USING THE SAME - This invention relates generally to certain improved white wheat varieties, and grain products comprising said improved white wheat varieties. In certain embodiments, wheat varieties are provided that exhibit advantageous traits of white coloration, high gluten strength, and/or reduced bitterness. In further embodiments, the invention is directed toward identity-preserved milled grain products such as wheat flour manufactured substantially only from certain white wheat varieties, identity-preserved grain intermediate products such as milled bran flours manufactured substantially only from certain white wheat varieties, and to methods of preparation of each. In certain embodiments, such milled identity-preserved grain products require less sugar, less gluten, and/or reduced refining and bleaching during their use, thereby decreasing the cost of food production and providing certain advantageous characteristics. | 06-02-2011 |
20110143007 | NEW POLYDEXTROSE MATERIAL - The present invention discloses a new type of water-soluble polydextrose. This new type of polydextrose contains at least 75% by weight of saccharide molecules having a degree of polymerisation (DP) of 5 or more and characterised in that the non-digestible fiber content is at least 80% by weight. Further, the present invention relates to a process for preparing this new type of polydextrose and to the use of this polydextrose in products such as food products, pharmaceutical products and personal care products. | 06-16-2011 |
20110151091 | GLUTEN QUALITY WHEAT VARIETIES AND METHODS OF USE - This invention relates generally to wheat varieties comprising high gluten strength, content or quality; to identity-preserved grain products (e.g. flour) produced therefrom; and to baked goods prepared from said identity-preserved grain products. In particular examples, a wheat variety comprising high gluten strength content or quality is designated AZCABR4421W, ARGIMI7232W, COI565W, AUBR31064W, AUBR31282W, CHBR1481W, and ARGBR5945W. In some embodiments, identity-preserved grain products derived from wheat varieties comprising high gluten strength, content or quality may have a lower cost of manufacturing than other high gluten grain products. In some embodiments, identity-preserved grain products derived from wheat varieties comprising high gluten strength, content or quality may convey one or more desirable characteristics of high gluten strength, content or quality to a baked good prepared from said identity-preserved grain products; for example, greater dough elasticity, improved shape, and/or low caloric content. | 06-23-2011 |
20110151092 | GLUTEN QUALITY WHEAT VARIETIES AND METHODS OF USE - This invention relates generally to wheat varieties comprising high gluten content; to identity-preserved grain products (e.g. flour) produced therefrom; and to baked goods prepared from said identity-preserved grain products. In particular examples, a wheat variety comprising high gluten content is designated AUBR31101W, AUIMIW30494, AUBR31109W, AUBR31117W, AUBR31059W, or AUBR30450W. In some embodiments, identity-preserved grain products derived from wheat varieties comprising high gluten content may have a lower cost of manufacturing than other high gluten grain products. In some embodiments, identity-preserved grain products derived from wheat varieties comprising high gluten content may convey one or more desirable characteristics of high gluten content to a baked good prepared from said identity-preserved grain products; for example, greater dough elasticity, improved shape, and/or low caloric content. | 06-23-2011 |
20110189369 | BAKED CONFECTIONERY - The present invention provides baked confectionery, including (A) wheat flour, (B) a gelatinized modified starch, and (C) oils and fats and satisfying the conditions of (1), (2), and (3):
| 08-04-2011 |
20110206819 | METHOD AND APPARATUS FOR MASS-PRODUCING PANCAKES, CREPES, ETC - A process and apparatus for preparing a food product in the form of a sheet, having a selected shape and/or incorporating decorative designs/images are provided. The process includes pouring liquid batter on a heated surface to form a contour outline according to a desired shape, pouring liquid batter to form design lines within the contour outline, and pouring liquid batter within the contour outline to form a main surface of the food product. | 08-25-2011 |
20110212241 | MODIFIED AMYLASES, NUCLEIC ACIDS ENCODING THOSE AMYLASES AND USES THEREOF - This invention relates to nucleic acids encoding amylase polypeptides, the encoded polypeptides and uses thereof. The amylases of the present invention have been engineered to have more beneficial qualities. Specifically, the amylases of the current invention show an altered exo-specificity and/or thermostability. Some embodiments of the invention relate to said polypeptides and nucleic acids and their uses as non-maltogenic exoamylases in producing food products. | 09-01-2011 |
20110236551 | PROCESS FOR THE MANUFACTURE OF CO-CRYSTALLIZED SUCROSE NATURAL SWEETENERS AND THE PRODUCTS THEREOF - Processes for the production of reduced calorie sweetening compositions having a natural sweetener such as a steviol glycosides (e.g., rebaudioside A) and sucrose as the major components is described, as well as the product of such processes having unique physical and sensory characteristics. In particular, a co-crystallization process of manufacturing a reduced calorie sweetening composition that comprises both sucrose and at least one natural sweetener as a co-crystallized product is disclosed, as well as the free-flowing powder product resultant therefrom. | 09-29-2011 |
20110256292 | Device and method for making food items - Devices and methods for preparing and packaging food items, such as sandwiches, for example, are provided. The devices and methods of the invention are particularly suited for efficiently making and packaging any type of sandwich. In one embodiment, the device can be a food assembly workbench that defines at least one workstation having an elongated generally planar surface and a vertically extended consumables storage structure that extends above and offset from the worksurface and contains one or more garnish receptacles, one or more condiment dispenser receptacles and one or more holders for packaging materials for packaging the prepared sandwiches. | 10-20-2011 |
20110274810 | EASY-TO-CHEW/SWALLOW FOODS, AND FOOD MAKING METHOD - There is an easy-to-chew/swallow food provided that can be chewed and swallowed down, while remaining its original (bread) form, by those who have difficulty chewing and swallowing down foods, especially the aged, those who are suffering from diseases, recuperating or getting better, and having aftereffects of diseases, and babies in the weaning period as well as a food making method. | 11-10-2011 |
20110281010 | Gluten-free bread, milk free, egg free, sugar free bread by Clarissa - I have Celiac Disease and must make my own bread. After researching the Market, I could not find any breads available to meet these dietary needs of people with specific illnesses of Autism, Diabetic's, and Celiac Disease. In addition, there was not one recipe available covering these four major consumer groups for safe bread that also tasted like bread should taste. Families with Autistic, Diabetic, and Celiac children, find it especially difficult to feed their families with reasonably priced foods. I worked all winter 2009 to design this bread to meet the requested needs of a gluten-free, milk free, casein free, egg free, and sugar free bread. As a gluten-free bakery having Celiac Disease, it is my responsibility to have designed this new matter (bread), and get it on the market so people like me can afford it. | 11-17-2011 |
20120021112 | Xanthan Gum - Xanthan gums with improved characteristics are provided, a method for preparing the xanthan gums as well as compositions and products comprising the xanthan gums. In particular, the invention relates to xanthan gums obtained from | 01-26-2012 |
20120040068 | Citrus product as replacement in food items - The present invention is directed to certain food stuffs wherein certain ingredients in foods are substituted by a product made of citrus peel that has been ground to a powder to form a citrus product. The certain ingredients in the foodstuff are, for example, milk and eggs. The citrus product has oils contained therein that are reduced from 78% in some instances and to 1.8% in other instances. Depending on the use, the citrus product could be used to substitute certain meats in certain foods to render them meatless the result being the same in taste and the same in appearance. In other instances, the citrus product is used as a substitute in deep frying foods and as a replacement in the batter that makes breads, muffins or cornstarch. Again the result is the same as mentioned above. | 02-16-2012 |
20120040069 | MACHINE AND METHOD FOR CONTROLLING THE TEMPERATURE OF DOUGH - A machine and method operable to mass produce batches of dough in selectable, discrete and customizable batches and control the temperature of the dough under various environmental conditions is provided. The machine and method adjusts the temperature of the water introduced into a batch of dough in order to make a batch of dough having a predetermined temperature. Specifically, the machine includes a controller operable to adjust the temperature of the water based upon first law of thermodynamics to produce a batch of dough having a predetermined temperature. The machine includes a bowl for containing dough ingredients, a water source operable to selectively introduce water with the dough ingredients, a controller, and a water temperature controlling apparatus. The controller actuates the water temperature controlling apparatus to change the temperature of the water introduced into the bowl so as to form a batch of dough having a predetermined temperature. | 02-16-2012 |
20120040070 | Whole Grain Products Made With Whole Grain Durum Wheat - Whole grain baked products and mixes having milled whole grain durum wheat are provided. Whole grain durum baked products and mixes utilize milled whole grain durum flour having a generally white-like color wherein durum particulate matter is visually indistinguishable from durum fines by the unassisted eye. Through the use of milled whole grain durum flour, white-like whole grain durum products including white-like whole grain durum breads can be prepared that satisfy generally accepted color and baking performance characteristics for traditional white breads. | 02-16-2012 |
20120093993 | METHOD FOR IMPROVING THE TEXTURAL ATTRIBUTES OF A BAKED SNACK FOOD - A method improving the textural attributes of baked snack foods. The method comprises mixing ingredients, extruding the ingredients to form a collet, hydrating the collet with a hydrating fluid to form a hydrated collet, and baking the hydrated collet. The hydrating fluid can comprise water, oil, a surfactant, an emulsifier, and mixtures thereof. In one embodiment the baking comprises utilizing an impingement oven. The method discussed herein more resembles the taste and texture of a fried product than does prior art baking methods. | 04-19-2012 |
20120093994 | Meat Analog Compositions and Process - Analog meat compositions produced from vegetable protein and processes for producing the analog meat compositions are described. The compositions are produced with high moisture content, low vegetable protein content, carbohydrate, and, optionally, an edible lipid material and provides a product that simulates the fibrous structure of animal meat and has a desirable meat-like moisture, texture, mouthfeel, flavor and color. | 04-19-2012 |
20120100276 | FOOD EMULSIONS - A savoury water-in-oil food emulsion comprises a fat phase and an aqueous phase. The aqueous phase comprises at least 50% dissolved solids. Also provided are a food composition comprising the emulsion, and a method of preparing the emulsion. | 04-26-2012 |
20120128853 | METHOD OF PRODUCING BAKER'S YEAST - The method of producing baker's yeast involves producing yeast from a substrate composed of date syrup (Dips) diluted by molasses in sufficient quantity to lower the concentration of organic acids present in the date syrup that are toxic to yeast to safe levels, preferably a 1:1 mixture (w/w) of date syrup (Dips) and molasses. The substrate is inoculated with viable cells of | 05-24-2012 |
20120171346 | EXTRUDED, HIGHLY COOKED, NON-STICKY STARCH PRODUCTS - Improved extruded starch-bearing products (e.g., starches, starch-bearing legumes, starch-bearing grains and formulations containing any of the foregoing) are provided having relatively high cook values and low cold water viscosities. The products are prepared by initial preconditioning to partially cook the starting material(s), followed by low shear extrusion cooking, with a total STE/SME ratio of at least about 4. | 07-05-2012 |
20120263851 | FORMING ROLLER STRUCTURE FOR DOUGH SHEET PRODUCTS, PERSONALIZED WITH EMBOSSING AND AN OBTAINED PRODUCT - A forming roller structure for making dough sheet products from a dough sheet has a cylindrical body turned on a axle. The axle preferably has annular bodies of a greater diameter than the axle and gears for holding the roller structure in a tortilla machine and engaging the cylindrical body with the mechanism of the tortilla machine. The cylindrical body has an outer surface with a cutting border formed therein to define the edge of a dough sheet product, such as a tortilla. The outer surface also has embossing located within the cutting border, so that the embossing presses a predetermined design into the dough sheet surface as the dough sheet is moved with respect to the cylindrical body. The design may be text or a graphic image. A dough sheet product with an embossed design and a method of making same are also disclosed. | 10-18-2012 |
20120263852 | WHEY PROTEIN CONCENTRATE, ITS PREPARATION AND ITS USE - The invention pertains to process for manufacturing whey protein concentrate (WPC) from whey, said process involving (a) providing acidified whey; (b) increasing the pH of said acidified whey using one or more carbonate salt(s), preceded and/or followed by ultrafiltration, and (c) subjecting the ultrafiltered carbonate-containing whey to spray drying. A WPC is provided having improved functional properties, particularly increased gel strength and reduced salt sensitivity (i.e. meaning that the functional properties of the WPC are affected by salt to a lesser extent). | 10-18-2012 |
20120263853 | HIGH DIGLYCERIDE STRUCTURING COMPOSITION AND PRODUCTS AND METHODS USING THE SAME - Novel structuring compositions and food products including those compositions are provided. The compositions comprise a mono- and diglyceride mixture and have high levels of β′ crystals and small average crystallite sizes. They can be incorporated into intermediate food products such as shortenings and margarines, which can then be used to make a final food such as pastries (e.g., puff pastries, Danishes, donuts), doughs (e.g., for cookies, pie crusts), imitation cheese, icings, frozen potatoes (e.g., French Fries), and/or other foods requiring a fat to provide structure. Advantageously, the compositions provide structure to the final food by replacing unhealthy fats that would otherwise be used to provide structure in the same food item. | 10-18-2012 |
20120308707 | METHOD OF PRODUCING HIGH-BRIGHTNESS COCOA POWDER AND RELATED COMPOSITIONS - Methods of making bright red, brown, and red-brown cocoa powder, the cocoa powder product of that method, food products containing the bright red, brown, and red-brown cocoa powder and methods of using the bright red, brown, and red-brown cocoa powder are disclosed. | 12-06-2012 |
20130108764 | BAKED FOOD PRODUCED FROM ASTAXANTHIN-CONTAINING DOUGH | 05-02-2013 |
20130136840 | HIGH PURITY GENTIOOLIGOSACCHARIDES OBTAINED THEREFROM AND USES THEREOF - The present invention relates to methods for preparing high purity gentiooligosaccharides, high purity gentiooligosaccharides obtained therefrom, and uses thereof. The methods of the present invention involve: adding a low purity gentiooligosaccharide to a liquid medium; subjecting the liquid medium to inoculation with a microorganism, followed by incubation and fermentation to consume glucose that is contained in the low purity gentiooligosaccharide; and subjecting the resulting fermentation broth to filtration and purification. According to the method of the present invention, high purity gentiooligosaccharides having a purity of at least 90% that can be used as alternatives to foods such as cocoa, chocolate, coffee, beer, tea, bread or confectionery product, and beverage or the main ingredients thereof. | 05-30-2013 |
20130136841 | NON-TEMPER, TEXTURE PROVIDING FAT COMPOSITIONS - The present invention relates to a non-temper, texture providing fat composition comprising 10-65% by weight of one or more vegetable oils having a slip melting point of no more than 25° C. and 35-90% by weight of one or more vegetable fats having a slip melting point of more than 25° C.; wherein in said one or more vegetable fats at least 90% by weight of the constituent fatty acid chains are longer than C12, the ratio C16:0/C18:0-C24:0 is no more than 4, and the ratio SSU/SUS is at least 1, and wherein in said composition the content of S | 05-30-2013 |
20130216679 | METHOD FOR MANUFACTURING BREAD CONTAINING DRIED FRUIT - The invention provides a method for manufacturing a bread containing dried fruit for preventing the staling of bread attributable to the effects of a dried fruit kneaded therein so as to sustain the soft texture of the bread for a long period, and to provide a bread containing dried fruit manufactured by this method. A method for manufacturing a bread containing dried fruit according to the invention comprises blending a glutinous (waxy) gelatinised hydroxypropyl starch in a starting material flour during the manufacture of a bread containing dried fruit. Because this method for manufacturing a bread of the present invention can be implemented by blending a glutinous, gelatinised hydroxypropyl starch in a starting material flour, with essentially no alteration to the normal bread-manufacturing process required, a product that ages at a rate comparable to that of a bread in which no dried fruit has been kneaded can be produced. | 08-22-2013 |
20130243924 | Low Sodium Salt Composition - The present invention relates to a low sodium salt composition and the methods used to make it. In particular, the invention relates to the combined processing of sodium and potassium chloride to produce a low sodium salt composition. The low sodium salt composition includes sodium chloride and a modified chloride salt composition. The modified chloride salt composition includes a homogenous amalgamation of chloride salts, food grade acidulant, and carrier. | 09-19-2013 |
20130260002 | METHOD TO REDUCE SODIUM CONTENT IN PROCESSED FOODS USING NATURALLY BREWED SOY SAUCE AND OTHER FLAVOR ENHANCERS AND RESULTING REDUCED-SODIUM FOOD PRODUCT - Described is a method of making a reduced-sodium food product and the resulting food product itself. In the method, a corresponding full-sodium food product is designated as containing 100% sodium from NaCl. The method includes the steps of preparing a food product using no more than about 50 wt % NaCl from flake salt as compared to the corresponding full-sodium food product and up to 45 wt % NaCl provided from soy sauce or natural flavor enhancer as compared to the corresponding full-sodium food product. The result is a reduced-sodium food product that is at least 5 wt % reduced in NaCl as compared to the full-sodium food product. | 10-03-2013 |
20130260003 | BALANCED MYRISTATE-AND LAURATE-CONTAINING EDIBLE OIL - Nutritional fat or oil-based compositions for increasing HDL cholesterol, decreasing total cholesterol (TC), LDL cholesterol and decreasing the LDL/HDL cholesterol ratio in human plasma are described. The compositions can advantageously include at least 10% of myristic acid and/or lauric acid in which at least 3% of said fatty acid composition is myristic acid and at least 3% is lauric acid; in some cases at least 1% by weight myristic acid and/or lauric acid is esterified at the sn-2 position in triglyceride molecules. The compositions also include between 5% and 40% by weight linoleic acid, and typically further include at least 10% by weight monounsaturated fatty acids and between 15% and 55% by weight total saturated fatty acids. The sum of weight percentages for saturated, monounsaturated and polyunsaturated fatty acids equals 100%. In desirable cases, the composition is substantially cholesterol-free. Also described are fat compositions and diets which are adapted to limit increases in blood triglycerides, total cholesterol, LDL, and VLDL, even in the presence of dietary cholesterol. | 10-03-2013 |
20130273226 | FAT REPLACER COMBINATION FOR PARTIAL OR TOTAL SUBSTITUTION OF FAT IN FOOD PRODUCTS, AND A FOOD PRODUCT COMPRISING THE SAME - The present invention refers to a fat replacer combination for total or partial substitution of fat in food products such as ice cream and cake comprising: (a) a fat replacer based on carbohydrates for example low DE maltodextrin; (b) one or more emulsifiers for example mono- and diglycerides and optionally propyleneglycol monostearate and (c) one or more stabilizers for example carboxymethylcellulose and guar gum. The present invention also refers to a food product comprising the same. | 10-17-2013 |
20130280402 | AGENT FOR IMPARTING VISCOSITY TO LIQUID BATTER - [Problem] To provide: a water-insoluble plant fibrous material derived from soybeans that has both the functions of imparting viscosity to liquid batter and of stabilizing viscosity; a method for imparting viscosity to liquid batter using said raw material; and a method for stabilizing viscosity. [Solution] The provision of an agent for imparting viscosity to liquid batter was achieved by using a water-insoluble plant fibrous raw material obtained by: heating a slurry, prepared by adding water to bean curd lees, to more than 100° C. and up to 150° C.; then substantially removing the water-soluble component thereof. | 10-24-2013 |
20130287920 | SOFT-BAKED FOODSTUFFS AND METHODS OF MANUFACTURING THE SAME - A baked foodstuff comprises a generally planar bottom surface, a peripheral sidewall forming a bottom peripheral edge with the planar bottom surface, and a top surface forming a top outer peripheral edge with the side-wall. The top surface and the sidewall are unconstrained during baking and the foodstuff is dough-based and has a post-baked moisture content of at least 4%. | 10-31-2013 |
20130295262 | METHOD AND APPARATUS FOR COOKING PIZZA - A method for cooking pizza, comprising the steps of spreading a dough ball on a surface and forming a pie within a ring; sliding the pie, contained in the ring, into an oven while allowing the pie to rest directly in contact with the bottom surface of the oven; removing the pie from the oven and removing the pie from the ring. | 11-07-2013 |
20130309383 | Wafer For Frozen Confections - A carob wafer for use with frozen confections using a combination of ingredients which include flour, sweeteners, extra virgin olive oil, carob powder, cinnamon, vanilla and water. The cinnamon and vanilla can be optional but if used organic is preferred. When molasses is used as the sweetener, unsulphured organic molasses is preferred. The flour is preferably unbleached white, whole wheat, spelt, oat flour, organic sprouted whole wheat, organic sprouted spelt, organic millet and brown rice flour. Flours should be organic and sprouted if available. Other sweeteners besides molasses such as honey and date sugar can be used as desired. | 11-21-2013 |
20140017379 | PH ADJUSTED PULSE PROTEIN PRODUCT - An aqueous solution of a pulse protein product having a protein content of at least about 60 wt % (N×6.25) d.b. which is soluble in aqueous media at a pH of less than about 4.4 and heat stable at that pH range is adjusted in pH to a pH of about 6 to about 8. The resulting product is further processed by drying the product, recovering and drying any precipitated pulse protein material, heat treating and then drying the product, or heat treating the product and recovering and drying any precipitated pulse protein material. | 01-16-2014 |
20140017380 | Modified Bread Products and Methods of Making Same - A flour composition substantially free of ferric ions and a bread product made therefrom that is substantially free of ferric ions is disclosed. Methods of making the flour composition which is substantially free of ferric ions and of making bread products that are also free of ferric ions are disclosed. Additionally, food products that include said flour composition or bread product are disclosed. | 01-16-2014 |
20140017381 | POWDERED ACID-LOADED CARRIER MATERIAL - The present invention provides a acid-loaded starch material comprising a solid carrier material consisting of a solid carrier material being pregelatinised starch selected from the group consisting of pregelatinised, non-granular starch material, pregelatinised granular starch, partially gelatinised starch, puffed starch and mixtures of two or more thereof, and wherein the water-soluble liquid acidic component is absorbed into and/or onto said solid carrier material. There is also provided the use in various applications such as food and animal feed products, pharmaceuticals, nutraceuticals, agrochemicals, and cosmetic or personal care products and the like. In addition, the present invention provides a process for preparing said powdered acid-loaded starch material. | 01-16-2014 |
20140030413 | Frozen Challah Dough with Protrusion or Marking or Separated Piece for Observing the Mitzvah of Hafrashat Challah (Separating of Challah) - Frozen challah dough that is intended for oven baking and has a protrusion or a small portion marked off or a piece separated from it, which are designed to be removed before baking in such a way that enables the use to perform the Hafrashat Challah Mitzvah. | 01-30-2014 |
20140079864 | MEAT SUBSTITUTE PRODUCT, MEAT AND MEAT SUBSTITUTE COMPOSITE AND METHODS OF PREPARATION - A food product and method for forming a food product including vital wheat gluten flour, seasoning and water, involving mixing the vital wheat gluten flour with the seasoning and water to form a dough, cooking the dough and grinding the cooked product to a desired size, which may then be pressed to form a any desired shape, such as a patty, sphere or other form, or otherwise used as is. | 03-20-2014 |
20140099420 | Process for the Production of Cookies Having Improved Organoleptic Properties - A process is described for the production of shortbread-type cookies, characterised in that it comprises the steps of: mixing the ingredients of a cookie dough, forming the cookie dough to form semi-finished products, baking the semi-finished products formed from the dough, thus obtaining the cookies, cooling the cookies obtained and packaging of the cookies; wherein the step of baking the semi-finished products comprises a step of exposure thereof to a hot gas consisting of hot air and superheated steam, blown directly on the semi-finished products by means of an impingement system; a description is also given of a cookie comprising, in weight per total weight, a dietary fibre content comprised between 1 and 25%, a lipids content comprised between 4 and 23% and a simple sugars content comprised between 8 and 26%. | 04-10-2014 |
20140099421 | METHOD FOR PRODUCING STABILIZED WHOLE WHEAT FLOUR - A stabilized flour, such as stabilized whole grain wheat flour, exhibiting unexpectedly superior extended shelf life and superior biscuit baking functionality, may be produced with or without heating to inhibit lipase by subjecting whole grains or a bran and germ fraction or component to treatment with a lipase inhibitor, such as an acid or green tea extract. Treatment with the lipase inhibitor may be performed during tempering of the whole grains or berries or during hydration of the bran and germ fraction or component. | 04-10-2014 |
20140113051 | PROCESSES FOR MANUFACTURE OF DOUGH-BASED FOOD PRODUCTS WITH A NON-SOLUBLE GRANULATED SALT SUBSTITUTE - The present method is directed in one embodiment to a non-soluble, substantially white granular salt substitute for dough-based products. In certain embodiments, the dough-based product comprises a filling sealed within a pocket while in other embodiments, the dough-based product is not filled. In certain embodiments, the dough-based product is heated by baking, deep-frying or microwaving. In certain embodiments, the salt substitute of the present invention may be used in place of other large-particulate salts such as kosher salt for use on dough-based products. Certain non-dough-based products such as salted caramel ice cream, confections, as well as products utilizing a reduced-salt blend are also improved using the present invention. In certain embodiments, the salt substitute comprises white tapioca. | 04-24-2014 |
20140127376 | POCKET BUN - The present disclosure describes a bun having a pair of cavities formed therein. The cavities include inner walls which are browned. The cavities form segregated areas which are suitable for receiving separate fillings for making a sandwich. The browned inner walls in each of the cavities help prevent the bun from getting soggy. | 05-08-2014 |
20140134314 | Dough Rolling Method and Product - An improved dough-rolling product and method for rolling sheeted dough. The proposed invention comprises a dough-rolling method having a dough sheeter that cuts a dough sheet into preforms having a concave leading edge and convex trailing edge. A rolling curtain creates a rolled preform with the leading edge on the inside and the trailing edge on the outside. The rolled preform is cooked to produce a rolled snack product with consistent thickness throughout its length and a round outer flap. | 05-15-2014 |
20140193563 | Food Products Prepared with Soluble Whole Grain Oat Flour - Food products prepared from whole grain oat flour having soluble components. The soluble whole oat flour maintains its standard of identity as whole grain and thus has the characteristics of whole grain oats. Aspects of the present invention relate to the use of the soluble oat flour in liquid food products such as beverages, semi-solid food products such as yogurt, and solid food products such as bakery items in order to provide enhanced health benefits. | 07-10-2014 |
20140199462 | Low Sodium Salt Composition - The present invention relates to a low sodium salt composition and the methods used to make it. The low sodium salt composition includes sodium chloride and a modified chloride salt composition. The modified chloride salt composition includes a homogenous amalgamation of chloride salt, food grade acidulant, and carrier, which does not contain sodium chloride. The modified chloride salt composition may be combined with sodium chloride to form a low sodium salt composition. The modified chloride salt composition may be enhanced to increase particle size. | 07-17-2014 |
20140255582 | Method for Pretreating Grain Before Milling - Cereal grain is pretreated before milling, by selectively removing a first fraction of husk components of the cereal, wherein the first fraction includes the outer husk components of the dampened cereal, and wherein 0.2 to 2% by weight of the cereal is removed, then dampening and conditioning the cereal, then selectively removing a second fraction of husk components of the cereal, wherein the second fraction substantially contains dietary fibers of the dampened cereal. The method makes it possible to efficiently obtain contamination-free total dietary fibers. An apparatus for carrying out the method, and advantageous uses of the total dietary fibers are also described. | 09-11-2014 |
20140322420 | HYDRATED FAT COMPOSITIONS AND DOUGH ARTICLES - Disclosed are hydrated fat compositions comprising a water-in-oil emulsion comprising (a) a continuous phase comprising: a solid fat comprising a fully-hydrogenated vegetable oil, a stearine fraction of a vegetable oil, or a mixture thereof, in an amount ranging from about 5 wt. % to about 40 wt. % of the hydrated fat; and a low trans-fat liquid vegetable oil in an amount ranging from about 20 wt. % to about 80 wt. % of the hydrated fat composition; (b) a dispersed phase comprising water in an amount ranging from about 5 wt. % to about 60 wt. % of the hydrated fat composition; and (c) an emulsifier. | 10-30-2014 |
20140356505 | BREAKFAST BISCUIT WITH SLOWLY AVAILABLE GLUCOSE - Methods and products related to a baked cereal product having a pre-baked SA content and a post-baked SAG content, wherein the post-baked SAG content is less than about 25% below the pre-baked SAG content. | 12-04-2014 |
20140356506 | PROCESS FOR MODIFICATION OF BRAN FROM GRAINS AND FOOD USAGES THEREOF - Some embodiments comprise a process for forming a modified bran product for use in a variety of food products including beverages, ready to eat cereals, cereal products, granola type products, health bars, baked goods and confections. An exemplary process comprises first cooking the bran at high temperatures of from 250 to 290° Fahrenheit for 30 seconds to 4 minutes to form a cooked bran slurry. The cooked bran slurry is then subjected to an aqueous micro-grinding step to form a cooked slurry having a mean particle size of 150 microns or less. Alternatively, the cooked bran slurry is first dried and then later subjected to grinding or pulverization to form a cooked bran powder having a mean particle size of 150 microns or less. | 12-04-2014 |
20140370178 | GLUTEN-FREE COOKING PRODUCTS - The present invention relates to a composition for a gluten-free cooking product, and specifically for all products traditionally containing gluten, added as such or by way of bread flour, the products including, in particular, bakery products. The invention likewise relates to totally gluten-free cooking and/or bread products produced using the composition. | 12-18-2014 |
20140377437 | System and Method for Printing on a Food Item - A system and method for printing on a food item is disclosed herein. In one embodiment, a system for printing on a food item can comprise a food item, one or more edible sheets, and an edible adhesive. The edible sheet can be printable with a design. The edible adhesive can attach the edible sheet onto the food item. In another embodiment, a method for printing on a food item can comprise the steps printing a design on a surface of an edible sheet, and connecting the edible sheet to one or more surfaces of a food item using an edible adhesive. | 12-25-2014 |
20140377438 | SYSTEM AND APPARATUS FOR CONTROLLING BLISTERING - A system and method for controlling blisters. The method begins by mixing the ingredients to form a dough with a moisture content between about 35% and 60%. The dough is sheeted and cut. Thereafter, the dough is pre-heated to reduce the moisture content to between about 10% and about 45%. The preforms are then docked and dehydrated. The docking system, in one embodiment, has a backing plate and a docking device with at least two docking pins of varying lengths. The docking device is adjustable relative to the backing plate. The system also has a removing plate which removes preforms from the docking pins. | 12-25-2014 |
20150017305 | FOOD PRODUCT AND METHOD AND APPARATUS FOR BAKING - Provide an oven and optional cooking accessories having a high emissivity thermal protective layer on a substrate surface which comprises a metal or ceramic. The layer comprises from about 5% to 30% of an inorganic adhesive, from about 45% to 92% of at least one filler, and from about 1% to 25% of one or more emissivity agents; or from about 5% to 35% of colloidal silica, colloidal alumina, or combinations thereof, from about 23% to 79% of at least one filler, and from about 1% to 25% of one or more emissivity agents. | 01-15-2015 |
20150024107 | Waffle Irons and Waffle-Based End Products - A waffle iron comprising a set of patterned recesses for use in a conventional waffle oven for a food production plant. The waffle irons are precisely formed with reduced recesses to produce a waffle having reduced depth of recesses and increased thickness in the center of the waffle to allow the same to be easily, economically, and without crumbling, sliced in to halves by a commercial bakery, bread or bagel slicer, producing matching halves, each of which has a patterned surface and an opposed flat surface. A new waffle-like end food product is provided for use in making sandwiches. | 01-22-2015 |
20150037484 | Methods and Compositions Related to French Fry Dough and Products Thereof - Disclosed herein include embodiments related to an ultra-high surface area French Fry product extruded from dough by a device and requiring a fraction of the cooking time compared with standard French fries, as well as producing a French Fry product that is crispier than standard French fries. | 02-05-2015 |
20150056357 | Fat Composition - A fat composition comprises:
| 02-26-2015 |
20150110941 | BREAD HARDENING PREVENTING AGENT, BREAD HARDENING-PREVENTING METHOD, BREAD PRODUCTION METHOD, PREMIX FLOUR FOR BREAD, AND BREAD - The invention provides a bread hardening preventing agent, a bread hardening-preventing method, a bread production method, a premix flour for bread for the purpose of obtaining a bread whose hardening is prevented, thereby providing a bread whose hardening is satisfactorily prevented. A bread hardening preventing agent whose active ingredient is a rice flour whose damaged starch content is 15% by mass or more; a bread hardening preventing agent whose active ingredient is a rice flour whose damaged starch content is more than 30% by mass; a bread hardening-preventing method for producing a bread which incorporates a rice flour whose damaged starch content is 15% by mass or more; a bread production method which incorporates a rice flour whose damaged starch content is 15% by mass or more; a premix flour for bread containing 0.01 to 15 parts by mass of a rice flour whose damaged starch content is 15% by mass or more based on 100 parts by mass of a wheat flour; a bread in which a rice flour whose damaged starch content is 15% by mass or more is incorporated. | 04-23-2015 |
20150140191 | PROCESS FOR THE ENRICHMENT OF GLUTEN AND STARCH FRACTIONS IN WHEAT FLOUR - The present invention relates to a process for the continuous or semi-continuous enrichment of one or more gluten fractions and one or more starch fractions in wheat flour. It further relates an apparatus for the separation, and to gluten enriched fractions and starch enriched fractions thus obtained. | 05-21-2015 |
20150147452 | SOY PROTEIN PRODUCT WITH NEUTRAL OR NEAR NEUTRAL PH ("S701N2") - An aqueous solution of a soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b. which is completely soluble in aqueous media at a pH of less than about 4.4 and heat stable at that pH range is adjusted in pH to a pH of about 6.1 to about 8. The resulting product is further processed by drying the product, recovering and drying any precipitated soy protein material, heat treating and then drying the product, or heat treating the product and recovering and drying any precipitated soy protein material. | 05-28-2015 |
20150313244 | RICE DOUGH COMPOSITION, AND RICE DOUGH PREPARED THEREFROM - Provided is a rice dough composition and a rice dough prepared therefrom. The rice dough composition includes rice flour, cellulose ether, gums, and emulsifier. The rice dough composition may be used to prepare a rice dough that may be eaten by people sensitive to gluten and has a mouthfeel different from a rice dough obtained from wheat flour. When the rice dough is re-cooked by heating after being stored in a frozen state, evaporation of water is inhibited and mouthfeel changes due to a hardening phenomenon may be reduced. | 11-05-2015 |
20150320090 | FOOD AND BEVERAGE ADDITIVE - The present invention relates to a method for the manufacture of edible gel particles having a mean longest diameter of from 0.1 to 20 μm, the method comprising: high-shear mixing a solution comprising an alginate, while adding a source of calcium ions to the solution. | 11-12-2015 |
20150342201 | STARCH-BASED GLUTEN-FREE BAKED FOODSTUFFS - A composition useful as the principal component in a baked foodstuff is provided. The composition comprises an etherified, non-waxy starch selected from the group consisting of tapioca starch, corn starch, and mixtures thereof, and a native starch selected from the group consisting of corn starch, potato starch, and mixtures thereof. Also provided are compositions useful for preparing baked foodstuffs containing the principal component described above and additionally a minor amount of a non-gluten protein, and a minor amount of a hydrocolloid, and baked foodstuffs prepared by baking such compositions. The baked foodstuffs exhibit extended shelf-life without staling of the baked foodstuff by reason of the use of the compositions described above. | 12-03-2015 |
20150351414 | PREPARATION OF DOUGH FOR BAKING - The present invention relates to a process for preparing dough for baking, the process comprising: a) reducing a unit dough piece in thickness, b) coiling the reduced dough piece, and c) repeating steps a) and b) at least once; dough so produced; a process for preparing a baked product using said dough; and apparatus for preparing dough for baking. | 12-10-2015 |
20150374000 | BAKED CONFECTIONERY - Baked confectionery, containing:
| 12-31-2015 |
20150374001 | BAKED CONFECTIONERY - Baked confectionery containing insoluble dietary fiber in an amount of from 5.0 to 20.0 mass % and starch in an amount of from 20 to 45 mass %, wherein a content of gliadin in the baked confectionery is 1.1 mass % or less, and the insoluble dietary fiber contains insoluble dietary fiber derived from bran of wheat variety. | 12-31-2015 |
20160000122 | COMPOSITION, BATTER MATERIAL USING SAME, FOOD OR DRINK AND FEED, AND METHOD OF PRODUCING COMPOSITION - A composition containing a starch at a content of equal to or higher than 75% by mass, wherein the composition contains a low molecular weight starch as the starch at a content of equal to or higher than 3% by mass and equal to or lower than 45% by mass, the low molecular weight starch being obtainable from a starch containing amylose at a content of equal to or higher than 5% by mass as a raw material, wherein a peak molecular weight of the low molecular weight starch is equal to or higher than 3×10 | 01-07-2016 |
20160002288 | WHEY PROTEIN CONCENTRATE, ITS PREPARATION AND ITS USE - The invention pertains to process for manufacturing whey protein concentrate (WPC) from whey, said process involving (a) providing acidified whey; (b) increasing the pH of said acidified whey using one or more carbonate salt(s), preceded and/or followed by ultrafiltration, and (c) subjecting the ultrafiltered carbonate-containing whey to spray drying. A WPC is provided having improved functional properties, particularly increased gel strength and reduced salt sensitivity (i.e. meaning that the functional properties of the WPC are affected by salt to a lesser extent). | 01-07-2016 |
20160015052 | CHOCOLATE PRODUCT - There is described a method of manufacturing an edible product comprising chocolate, the method comprising the steps of: (a) providing a baking mixture, for example a liquid batter or a pasty mass, comprising a source of starch and a liquid chocolate; (b) baking the baking mixture in a baking apparatus; wherein the liquid chocolate provides up to 70 wt % of the baking mixture. Edible products, including wafers and extruded snack foods, produced by such a method are also described. | 01-21-2016 |
20160015071 | MICROALGAL-FLOUR-BASED VEGETABLE FAT AND ITS USE IN BREADMAKING AND PATISSERIE - The invention concerns a vegetable butter in the form of a paste, obtained from non-animal raw materials, which is capable of fully or partially replacing fats of vegetable and/or animal origin, and more particularly animal fats such as butter. The invention also concerns its uses as novel products in the fields of breadmaking and/or patisserie and/or viennoiserie. The invention further concerns the breadmaking, patisserie and viennoiserie products obtained by the use of said vegetable butter in their recipes. | 01-21-2016 |
20160029684 | MICROALGAL FLOUR GRANULES AND PROCESS FOR PREPARATION THEREOF - The invention relates to microalgal flour granules, their use in food products and a process for preparing the microalgal flour granules. The microalgal flour granules have specific particle size distribution, flow capability and wettability properties. | 02-04-2016 |
20160073663 | EMULSIFIER COMPOSITION - There is provided an emulsifier composition comprising (a) a diacetyl tartaric acid ester of mono- and diglycerides (DATEM); (b) free acetic acid in an amount of less than 0.4 wt % based on the amount of DATEM; and (c) a salt or base, wherein the salt or base is capable of donating a metal ion to one or more carboxylic acids present in the DATEM to form a salt of the carboxylic acid present in the DATEM, wherein the salt or base is present in an amount to provide a degree of neutralisation of at least 0.25 mol %. | 03-17-2016 |
20160100553 | EDIBLE ANIMAL CHEW - An edible animal chew comprising a starch content of 50 to 75 wt % relative to the total weight of the chew; a humectant content of 5 to 20 wt % relative to the total weight of the chew; and a density of 1.0 g cm | 04-14-2016 |
20160100591 | NON-MEAT FOOD PRODUCTS HAVING APPEARANCE AND TEXTURE OF COOKED MEAT - Non-meat food products are provided that have the appearance and the texture of cooked meat. Methods for making such non-meat food products are also provided. In an embodiment, a method includes mixing dry ingredients comprising vegetable proteins with wet ingredients including water and/or oil to form a non-meat dough; heating the non-meat dough under pressure; maintaining the pressure while transferring the heated non-meat dough to a cooling device; and gradually cooling the heated non-meat dough while gradually decreasing pressure on the heated non-meat dough, to form a non-meat food product. The mixing can be performed by a batch or continuous mixer; the heating can be performed by a device selected from the group consisting of a high shear emulsifier, a heat exchanger, and a dielectric heater; and the gradual cooling can be performed by a heat exchanger. | 04-14-2016 |
20160107773 | METHOD OF PRODUCTION OF A FOOD PRODUCT PACKAGED IN TUBES - The invention refers to the nutrition industry. A tube is used for packing, storing, transportation and sale of a food product. A method of production of the food product packaged in tubes is disclosed, the tube being injected by bread, with that the tuba is either single-chambered or consists of two and more chambers. The method is characterized by the fact that bread is used in the form of paste or small fragments. The bread is crushed to formation of a paste-like condition, proportion per 100 g of the product is 50-90 g of bread, 10-50 g of the processed or other cheese. Alternatively, the proportion per 100 g of the product is 50-90 g of bread, 10-50 g of meat, fish or other type of paste. Additionally the tube is filled in, depending on recipe, with ketchup, mayonnaise, mustard. | 04-21-2016 |
20160113312 | PROCESSED BROWN RICE, FERMENTED FOOD, AND METHOD FOR MANUFACTURING PROCESSED BROWN RICE - A method to provide processed brown rice, in which the content of free ferulic acid that contributes to the amelioration of dementia, can be increased. High water pressure-treated processed brown rice characterized by being obtained by applying hydrostatic pressure of 100 MPa to 600 MPa to brown rice in water at 0 degrees C. to 35 degrees C. to thereby increase the content of free ferulic acid in the brown rice, and drying the brown rice immediately after the application of the hydrostatic pressure. Fermented food such as bread, sake or sake lees that are manufactured by using the processed brown rice as raw material, characterized in that the content of free ferulic acid in the fermented food has been increased by fermenting the processed brown rice with using yeast or by pregelatinizing the processed brown rice and then fermenting the same with using yeast. | 04-28-2016 |
20160120191 | Ready-To-Bake Gluten-Free Cookie Dough - A composition includes a gluten-free flour mixture constituting from 25% to 30% by weight of the composition, shortening from 10% to 20% by weight of the composition, sucrose from 21% to 35% by weight of the composition and water in less than 12% by weight of the composition. The gluten-free flour mixture includes less than 30% rice flour by weight of the composition, less than 2.5% potato starch by weight of the composition, and tapioca starch, corn starch or combinations of tapioca starch and corn starch. The composition has a water activity of less than 0.82. Methods of manufacturing the composition are also provided. | 05-05-2016 |
20160128346 | Food Products with Yogurt Whey - A food product comprising a neutralized yogurt whey. | 05-12-2016 |
20160135482 | PH ADJUSTED PULSE PROTEIN PRODUCT - An aqueous solution of a pulse protein product having a protein content of at least about 60 wt % (N×6.25) d.b. which is soluble in aqueous media at a pH of less than about 4.4 and heat stable at that pH range is adjusted in pH to a pH of about 6 to about 8. The resulting product is further processed by drying the product, recovering and drying any precipitated pulse protein material, heat treating and then drying the product, or heat treating the product and recovering and drying any precipitated pulse protein material. | 05-19-2016 |
20160143299 | Toasted Corn Flour in Corn-Based Snack Foods - Exemplary embodiments provide methods of making a masa and exemplary corn-based snack food products made from the masa. The methods of making the masa include the steps of hydrating kernel corn; grinding the hydrated corn; and adding corn flour previously treated to deactivate enzymes therein to thereby make a masa comprised of hydrated ground corn and the added treated corn flour. Optionally, the treated corn flour may be corn flour that has been toasted to deactivate enzymes. The deactivation of the enzymes avoids an organoleptic property of a “raw” taste in the snack food product containing the corn flour. | 05-26-2016 |
20160183568 | Barley With Reduced SSII Activity and Starch Containing Products with a Reduced Amylopectin Content - Barley with reduced SSII activity has a starch structure with reduced amylopectin content and a consequent high relative amylose content. Additionally the grain has can have a relatively high β glucan content. The structure of the starch may also be altered in a number of ways which can be characterised by having a low gelatinsation temperature but with reduced swelling. The viscosity of gelatinised starch of the starch is also reduced. There is a chain length distribution of the amylopectin content and a low crystallinity of the starch. The starch is also characterised by having high levels of lipid associated starch exhibiting very high levels of V form starch crystallinity. The dietary fibre content of the starch is high. This has desirable dietary and food processing characteristics. | 06-30-2016 |
20160192664 | COMPOSITION OF WHITE KIDNEY BEAN EXTRACT USED IN BAKED FOOD PROCESSING | 07-07-2016 |
20160198742 | DOUGH FOR AN EXTRUDED PET FOOD PRODUCT | 07-14-2016 |
20160198898 | PANCAKE BAKER AND METHOD | 07-14-2016 |
20160249627 | SOFT BISCUIT WITH SLOWLY AVAILABLE GLUCOSE | 09-01-2016 |
20170231235 | REDUCED SODIUM BAKERY PRODUCT COMPRISING FILLING OR TOPPING | 08-17-2017 |
20170231236 | POWDER FOR BROWNING FOOD SURFACES | 08-17-2017 |
20180020689 | EDIBLE EMULSION SUBSTANTIALLY FREE OF TRANS FATTY ACIDS | 01-25-2018 |