Class / Patent application number | Description | Number of patent applications / Date published |
426095000 | Containing frozen material | 19 |
20090068319 | UNBAKED CHINESE DUMPLINGS, BAKED CHINESE DUMPLINGS AND PROCESS FOR PRODUCING THE SAME - The present invention provides fried Chinese dumplings, such as fried jiao-zi, shao-mai, won-ton, and steamed bread, unfried Chinese dumplings, and methods for producing the same, wherein deterioration of the crispness of their browned skin is sufficiently inhibited after the dumplings are fried, even when a certain period of time is passed after frying, or even when the dumplings are stored in a frozen state. The unfried Chinese dumpling of the present invention has a crispness deterioration inhibitor provided on the external surface of the dough sheet for inhibiting deterioration with time of crispness of the dough sheet after the dumpling is fried. The inhibitor comprising grain powders and a starch hydrolysate (A-1) in powder form having a bulk density of not lower than 3.0 ml/g. | 03-12-2009 |
20090155426 | Baked Microwavable Frozen Bread and Bakery Products - A fully assembled frozen food product is provided which comprises a bread portion having a top portion and a bottom portion and having a filling between, and co-extensive with, the top and bottom portions, wherein the fully assembled frozen food product can be heated in a microwave oven to provide a heated food product which is then ready to be eaten, wherein the bread portion of the heated food product is not dried out and wherein the filling in the heated food product has an essentially uniform temperature. | 06-18-2009 |
20090285945 | COOK-STABLE ICE CREAM FILLINGS FOR USE IN CONSUMER HEATABLE PASTRY PRODUCTS - Described are cook-stable ice cream fillings that are suitable for use in filled pastry products of the type that are pre-cooked, packaged, and frozen. In many embodiments, the cook-stable ice cream fillings of the invention display a texture, consistency, and mouth-feel that is similar to ice cream. In contrast to ice cream, however, the cook-stable ice cream fillings of the invention are more tolerant of heat exposure conditions that are typical when the filled pastry is pre-cooked by the manufacturer. For example, in many embodiments, the cook-stable ice cream fillings do not melt-out or otherwise degrade during the pre-cooking operation. In addition, the cook-stable ice cream fillings of the invention remain substantially frozen when a frozen pastry product containing a cook-stable ice cream filling of the invention is heated in a toaster or microwave oven under typical heating conditions. In many embodiments, the cook-stable ice cream fillings of the invention can be dispensed by the manufacturer as high viscosity liquids onto an unbaked dough piece during the process of manufacturing the filled pastry products. Also described are toaster or microwave heatable pastries that comprise an outer pre-cooked (e.g., baked or fried) dough piece that surrounding and an inner filling layer that comprises a cook-stable ice cream filling of the invention. Methods of making cooked filled pastry products including a cook-stable ice cream filling are also described. | 11-19-2009 |
20100034931 | BISCUIT FOR FROZEN CONFECTIONERY - Crisp and crunchy reconstituted biscuit composed of fragments of baked biscuit, agglomerated within a binder comprising at least one carbohydrate and fat, the biscuit having the characteristic feature of preserving its crunchiness during storage at a negative temperature. Also, composite frozen confectioneries that include a biscuit and a frozen confectionery mass in contact therewith. The frozen confectionery thus obtained has the advantage of the contrast in texture between the creaminess of the frozen confectionery mass and the crunchiness of the biscuit, even after a long storage at freezing temperature. Finally, a process for preparing such a biscuit. | 02-11-2010 |
20100143544 | CHILLED PRODUCT OF COOKED FOOD, FROZEN PRODUCT OF COOKED FOOD, STORAGE METHOD AND STORAGE APPARATUS - It is intended to provide a frozen product of a cooked food and a refrigerated product of a cooked food, wherein multiple kinds of cooked food materials to be re-heated under different conditions, which have been stored over a long time within a freezing temperature range or a refrigerating temperature range, can be heated, re-cooked and cold-sterilized by procedures appropriate for the moisture content required by the food even by simultaneously re-heating and keeping in an atmosphere at the same temperature; a storage method and a storage apparatus. A base is prepared by adding an inflating agent to a dough, bubbling air into the dough or fermenting the dough by adding a yeast and then baking. Next, topping(s) are provided on the base or fillings are enclosed in the dough followed by baking to give a cooked food. The cooked food is then refrigerated or frozen while or after spraying water thereto, or it is frozen and then water is sprayed thereto. Subsequently, the refrigerated or frozen cooked food is packaged airtightly or substantially airtightly. | 06-10-2010 |
20100189846 | FROZEN NOODLES, METHOD OF PRODUCING THE SAME, AND A COATING LIQUID FOR THE PREVENTION OF FREEZER BURN - To provide frozen noodles that is substantially resistant to freezer burn. | 07-29-2010 |
20100233324 | METHOD OF PREPARING TRAY-BASED FOODS - The present invention is directed to a distributed system and method for preparing tray-based foods and in particular, pizza pie, in which a pie together with its ingredients are prepared in stages, including intermediate freezing of at least a subset of ingredients. The present invention is characterized by methods of preparing and distributing at least a subset of those ingredients distinctly from other ingredients initially without use of the base layer. | 09-16-2010 |
20110151062 | MICROWAVEABLE LAMINATED DOUGH PRODUCTS AND METHODS FOR MAKING SAME - Microwavable laminated dough products are provided having a laminated dough that is packaged in combination with a unique packaging that expands upon exposure to microwave energy to contact the laminated dough and to provide enhanced browning and crisping to the laminated dough. The packaging may also incorporate vent holes to allow for moisture and temperature control within the package during microwave cooking. The laminated dough may contain a filling. A laminated dough product having zero grams of trans fat per serving size and a laminated dough comprising about 1% or less of trans fat per 100 grams are also provided. | 06-23-2011 |
20120189743 | System And Method For Preparing Naan Bread - A method and system for preparing naan bread is provided. A conveyor oven is used to bake flattened and pre-shaped naan bread loaves. The conveyor oven uses high temperature gas heat to bake the naan, imparting traditional characteristics such as the slightly smoky or scorched appearance. The oven interior is preferably lined with stone, granite, clay or porcelain to enhance baking and provide traditional flavour. | 07-26-2012 |
20120196004 | MICROWAVEABLE COATED FOOD PRODUCT, AND METHOD AND APPARATUS FOR THE MANUFACTURE THEREOF - A frozen, microwaveable, coated food product comprising:
| 08-02-2012 |
20130259981 | FROZEN GYOZA AND REFRIGERATED GYOZA WITH BROWNING AGENT, AND METHOD FOR PRODUCING THE SAME - Frozen or refrigerated gyoza having an improved quality can be produced by forming a layer of a browning agent on a portion of a gyoza, such that the browning agent has a net-like structure and the structure properties of the net-like structure is used as an index. | 10-03-2013 |
20130337118 | HEAT MOISTURE TREATED AND THERMALLY INHIBITED STARCHES AND FLOURS THAT IMPROVE THE CRISPNESS OF BATTERED AND BREADED FOODS - The application relates to a composition comprising separately by weight from about 20% to about 70% of non-gelatinized starch, from about 5% to about 40% of rice flour, from about 5% to about 30% of high amylose corn starch, and from about 5% to about 40% of heat moisture treated or thermally inhibited flour or starch. | 12-19-2013 |
20140113034 | EDIBLE RECEPTACLES FOR FROZEN CONFECTIONS - An edible receptacle suitable for containing a frozen confection the receptacle comprising from 0.01 wt % to 15 wt % binder and at least 50 wt % of particles of dry baked material wherein the particles have an average diameter of from 0.001 to 5 mm and a water content of at most 5 wt % is provided. A process for preparing an edible receptacle, the process comprising the steps of: (a) dosing a required amount of edible receptacle ingredients into a support mould, the ingredients comprising from 0.01 wt % to 15 wt % binder and at least 50 wt % of particles of dry baked material by weight of the edible receptacle wherein the particles have an average diameter of from 0.001 to 5 mm and a water content of at most 5 wt %; (b) inserting a shaping tool into the ingredients in the support mould; and (c) vibrating the shaping tool at an ultrasonic frequency to form the ingredients into an edible receptacle of the desired shape is also provided. | 04-24-2014 |
20140113035 | EDIBLE RECEPTACLES FOR FROZEN CONFECTIONS - An edible receptacle suitable for containing a frozen confection the receptacle comprising at most 15 wt % binder and at least 50 wt % of particles of nuts wherein the particles have an average diameter of from 0.001 to 5 mm and a water content of at most 5 wt % is provided. A process for preparing an edible receptacle, the process comprising the steps of: (a) dosing a required amount of edible receptacle ingredients into a support mould, the ingredients comprising at most 15 wt % binder and at least 50 wt % of particles of nuts by weight of the edible receptacle wherein the particles have an average diameter of from 0.001 to 5 mm and a water content of at most 5 wt %; (b) inserting a shaping tool into the ingredients in the support mould; and (c) vibrating the shaping tool at an ultrasonic frequency to form the ingredients into an edible receptacle of the desired shape is also provided. | 04-24-2014 |
20140272010 | Edible Utensil and Method of Producing The Same - A composition and method for producing edible utensils is disclosed, more specifically to replace frozen dessert utensils currently used for confections. | 09-18-2014 |
20150056337 | SYSTEM AND METHOD FOR PRODUCING BREAD PRODUCTS - An improved system and method for the production of a bread product is disclosed. The method may comprise the steps of (a) mixing a first set of ingredients into a first dough component; (b) forming the first dough component into a dough base in a fixture in a molding operation; (c) forming a distinct cavity in the base with a cavity-forming operation; (d) finishing the bread product. The system may comprise (a) a mixing station for mixing a first set of ingredients into a first dough component; (b) a forming station for forming the first dough component into a dough base having a form and a distinct cavity formed by a cavity-forming operation; and (c) a dough finishing station for finishing the bread product into a finished bread product. The bread product when finished by baking comprises a crumb provided by the dough base and the distinct cavity formed by the cavity-forming operation. | 02-26-2015 |
20150147439 | DOUGH-BASED VASE-SHAPED SNACK HEATABLE BY MICROWAVE - The dough-based vase-shaped snack comprises a cone- or cylinder-shaped outer layer ( | 05-28-2015 |
20150296810 | BLOOM-RESISTANT BARRIER FOOD PACKAGING - A bloom-resistant method of freezing and packaging a fresh food product. | 10-22-2015 |
20150296847 | PROCESS FOR MAKING COATED VEGETABLES - The present application relates to a process of producing an oil fried, batter coated vegetable food article. The process optionally relates to the production of an oil fried, batter coated vegetable article where the batter coating covers a vegetable, such as a potato portion, optionally a French fry. The present application further relates to a process of producing an oil-fried starchy vegetable food article in the absence of a batter. Optionally the vegetable is an oil fried potato food article. The present disclosure further relates to a steam treatment apparatus which produces steam and creates a steam environment for a food product to pass through prior to the frying of the food product in oil. The food product may be at least partially formed from one or more vegetables and coated in a coating containing starch that is treated with steam prior to being fried in oil. Alternatively, the food product may be a portion of a starchy vegetable which is blanched prior to being steamed treated and fried in oil. | 10-22-2015 |