| Class / Patent application number | Description | Number of patent applications / Date published |
|---|
| 426551000 | Having chemical gas producer | 37 |
| 20080305233 | Soy based bread product and method of preparation - A method of preparing a soy based bread dough includes whipping a quantity of egg whites until frothy, and then slowly adding small quantities of sugar, while continuing the whipping, until reaching a specific gravity of not more than 0.5 in creating a meringue having bubbles. The method further includes, combining quantities of whole eggs, cooking oil, and milk, to create liquid ingredients mixture and sifting quantities of baking powder with soy flour, to create a dry ingredient mixture. Adding an appropriate quantity of the dry ingredient mixture to the liquid ingredient mixture to produce a preliminary dough having a light consistency, and then folding an appropriate quantity of the meringue into the preliminary dough, while preserving the bubbles that have formed in the meringue, to produce a ready to bake dough having an average specific gravity below 0.65. | 12-11-2008 |
| 20090068335 | CRACKER AND METHOD OF MAKING SAME - A homogenously mixed dough composition for the preparation of baked crackers comprises a primary seafood flavoring ingredient, a secondary butter flavoring ingredient, and optionally a tertiary flavoring ingredient. A method of manufacturing an edible cracker product is also disclosed. | 03-12-2009 |
| 20090098269 | METHOD OF PREPARING A BAKED OR FRIED PRODUCT FROM LEAVENED DOUGH - A method of preparing a baked or fined product from leavened dough, includes a) forming a dough by combining flour, water, a slow reacting leavening system including a leavening acid and a leavening base and optionally one or more other bakery ingredients, the slow reacting leavening system containing (a) a slow reacting leavening acid selected from the group consisting of sodium acid pyrophosphate, calcium acid pyrophosphate, aluminium phosphate, sodium aluminium phosphate, glucono-o-lactone, encapsulated leavening acids and combinations thereof, and/or (b) an encapsulated leavening base; b) shaping the dough; c) proofing the dough at a temperature in the range of 5-45° C. for at least 40 minutes to obtain a proofed dough with a specific volume of at least 1.4 ml/g; and d) baking or frying the proofed dough; wherein prior to the proofed dough is stored under ambient conditions for more than 1 hour. | 04-16-2009 |
| 20090098270 | System for gluten replacement in food products - The present invention is a system for replacing gluten in food products. In certain embodiments, the gluten replacement system of the present invention utilizes gluten-free ingredients that mimic the functions of gluten in a dough and in a final product made from the dough. The gluten replacement system can be used to formulate food products that are safe for consumption by those who have a gluten intolerance, allergy or sensitivity, or by those who follow a gluten-free diet. The present invention is also directed to a composition for making a gluten-free product. The composition in certain embodiments mimics the functions of gluten in a food product. This composition may include a gluten-free gas-retaining agent and a gluten-free setting agent, and it may also include a hydrocolloid or a starch, or both. | 04-16-2009 |
| 20090148581 | Production of Multi-Grain, Whole-Grain, Soft and Crunchy Sheeted Snacks - The present invention discloses a method for making a multi-grain, whole grain baked snack food product with a soft, crunchy texture similar to a cracker. Ingredient formula ranges have been determined that maximize the amount and number of nutritious whole grains present in the snack food, while still keeping the texture soft and crunchy, and the color and flavor acceptable. The ingredients are combined with water to make a dough, which is then sheeted and cut into pieces. The pieces are baked to produce a multi-grain, whole grain baked snack food. | 06-11-2009 |
| 20090162512 | METHOD AND AN APPARATUS FOR ROLLING FOOD DOUGH AND DISK-SHAPED FOOD DOUGH MANUFACTURED BY THE METHOD - These inventions provide a method and an apparatus for rolling food dough without causing slipping between the food dough and rolling rollers and without causing twisted shrinkages in the food dough, and disk-shaped food dough manufactured by the method. Further, these inventions relate to the disk-shaped food dough manufactured by the method and the apparatus. The apparatus used for the method is comprised of a cradle that can relatively ascend away from and descend toward a table, and conical-shaped rolling rollers rotatably disposed at the cradle, which rollers can swivel. When the food dough is rolled by means of the rolling rollers by pressing the food dough, the rolling rollers rotate so that the speed of the rotation is higher than that when they are passively rotated by the swiveling motion. The relative speed of the descent of the rolling rollers toward the food dough is controlled so that the speed gradually decreases from the initial speed. | 06-25-2009 |
| 20090162513 | Rice hull composition - A consumable food composition is provided containing rice hull particles or blends of rice hull particles and bran. The food compositions have excellent fiber content and are advantageously nutritious. | 06-25-2009 |
| 20100255172 | High-Protein, Reduced-Carbohydrate Bakery And Other Food Products - A high-protein, low-carbohydrate bakery product comprising a first proteinaceous ingredient and a second proteinaceous ingredient selected from the group consisting of wheat protein isolate, wheat protein concentrate, devitalized wheat gluten, fractionated wheat protein, deamidated wheat gluten, hydrolyzed wheat protein, and combinations thereof are provided. Preferred bakery products further comprise an amount of resistant starch which replaces a portion of digestible carbohydrate therein. | 10-07-2010 |
| 20110086152 | Glycine-bearing leavening system for the production of bakery products - A leavening system, in particular for the production of bakery products, which as a raising acid contains glycine alone (100%) or in combination with at least one further raising acid different from glycine. | 04-14-2011 |
| 20110091630 | High-Purity Rebaudioside D And Low-Calorie Diet Cookies Containing The Same - The invention provides methods of purifying Rebaudioside D from the | 04-21-2011 |
| 20110111110 | Product containing magnesium pyrophosphate and use thereof as a raising acid for the production of bakery products - A product which contains acid magnesium pyrophosphate (magnesium dihydrogen diphosphate) and at least magnesium orthophosphate, producible by removal of water from an aqueous solution or suspension of a magnesium phosphate compound which has a molar ratio of Mg:P of 0.4-0.6:I, wherein the product has a loss on ignition of 7.5 to 13.5% and its method of preparation and its use in a leavening agent for bakery products. | 05-12-2011 |
| 20110262611 | DOUGH EXTRUDERS AND METHODS - A dough extruder is disclosed that is configured to provide a continuous dough rope suitable for cracker products using a straight extended low friction compression chamber and a die plate oriented substantially perpendicular to a laminar flow of the dough. In one embodiment, the extruder can have a compressive force sufficient to extrude a plastic mass in a laminar flow in the range of about less than 120 psi; a compression chamber providing for an interior coefficient of friction in the range of about 0.2 and 0.35; and a die plate horizontally aligned with the longitudinal axis of the compressive force. | 10-27-2011 |
| 20120076910 | Baked Dough Including A Specific Flour - The object of the present invention is to provide baked dough having a water activity (Aw) between 0.6 and 0.80 and including at least a flour having a median particulate size in volume less than or equal to 40 μm. It is also an object of the invention to provide a food product including said baked dough, and a use of a flour having a median particulate size in volume less than or equal to 40 μm as a substitute for sugars and/or sugar derivatives in dough baked or intended to be baked. | 03-29-2012 |
| 20120263854 | FLAT BREAD DOUGH COMPOSITION AND METHOD FOR MAKING FLAT BREADS - The present invention relates to a flat bread dough composition, comprising: A) flour; B) shortening; C) water; and D) a leavening system having a leavening base and a leavening acid having a combination selected from the group consisting of a) sodium aluminum phosphate and dicalcium phosphate dihydrate; b) sodium aluminum phosphate and sodium acid pyrophosphate; c) sodium acid pyrophosphate and dicalcium phosphate dihydrate; d) sodium acid pyrophosphate, monocalcium phosphate, and calcium acid pyrophosphate; e) dicalcium phosphate dehydrate, monocalcium phosphate, and calcium acid pyrophosphate; f) sodium aluminum phosphate, sodium acid pyrophosphate, and dicalcium phosphate dihydrate; g) sodium aluminum sulfate and dicalcium phosphate dihydrate; and h) sodium aluminum sulfate and sodium acid pyrophosphate, the sodium acid pyrophosphate exhibiting an evolved percentage of carbon dioxide of about 30 or less at room temperature prior to baking, and the slower reacting of the leavening acids in the combination being at least 10 wt % of the total weight of the acid combination. | 10-18-2012 |
| 20120308708 | Fat Compositions and Related Methods, Including Shortening Particles and Shortening Compositions without Added Non-Interestified Hardstock Fat, and Related Products - Described are fat compositions (e.g., shortening composition and shortening particles) that are suitable for use in preparing batter or dough products such as biscuits, pizza crusts, pot pie crusts, cinnamon rolls, or dry mixes for same; the fat compositions can be low in trans fatty acids with moderate levels of saturated fatty acids. For example, fat compositions may comprise less than about 2% wt. total trans fatty acids and a total of less than about 70% wt. saturated fatty acids and trans fatty acids. | 12-06-2012 |
| 20130004643 | METHOD OF MAKING SWEET POTATO BREAD - The present invention provides a method of making a sweet potato bread. The method includes: forming a sweet potato paste by steaming sweet potatoes, cutting the steamed sweet potatoes, and mashing the cut sweet potatoes by using a masher; forming a mixed paste by mixing the sweet potato paste and bean-based paste or pumpkin-based paste in the weight ratio of 1:0.05 to 0.3; forming a dough by mixing flour, sugar, eggs, table salt, starch syrup, baking powder, and sodium hydrogen carbonate and kneading the mixture; and forming a bread shaped dough by cutting the dough to a predetermined size, adding the mixed paste to the cut dough, and then shaping the cut dough into a bread shape. | 01-03-2013 |
| 20140037815 | Roti and process for making same - The process of making Roti includes mixing predetermined amounts of flour baking soda and water so that a soft elastic dough is formed. The dough is then formed into a first round disk of a predetermined diameter. The first round disk of dough is then rubbed with a predetermined amount of oil, and reconfigured so that a second round disk of dough is formed. The second disk of dough is oiled then baked on each side thereof forming an untexturized Roti | 02-06-2014 |
| 426552000 | Batter type | 20 |
| 20090169697 | Batter Coating For Food Pieces - A dry batter for use in preparing a batter slurry for coating food pieces, other than potato pieces, so as to enhance crispness hold time for extended periods in take-out food conditions, with said dry batter comprising 97.4 to 99.8% by weight of a batter base selected from a modified food starch batter base and a flour batter base. The batter base comprises a modified food starch of from 10 to 30%, or from 50 to 60% by weight of the dry batter. The modified food starch is acetylated, cross-linked or acetylated and cross-linked. The dry batter further comprises from 0.0 to 1.0% by weight of calcium lactate and from 0.1 to 1.6% by weight of de-oiled lecithin. Coated food pieces are par-fried and preferably frozen. The frozen pieces, once reconstituted, retain their crispness under adverse, e.g. high humidity, conditions such as those encountered under take-out conditions where such pieces are typically placed into a closed container for home delivery or take out. | 07-02-2009 |
| 20090297682 | CEREAL-BASE FOOD PREPARATION, CONSISTING MAINLY OF OAT BRAN, FOR THE INDUSTRIAL MANUFACTURE OF FOOD PRODUCTS - The invention concerns a cereal-base food preparation for the industrial manufacture of food products. | 12-03-2009 |
| 20100040755 | WHOLE EGG REPLACING NOVEL PREMIX CONCENTRATE SPECIALLY DESIGNED FOR CAKE AND CAKE RELATED PRODUCTS - A Whole egg replacing novel premix concentrate specially designed for cake and cake related products wherein the said premix comprises isolates of protein from gramineae family—10-30% with isolates of milk based protein ranging from 20-40% and in conjunction with the emulsifier ranging from 5-15%, leavening system ranging from 1-10%, stabilizers such as calcium, sodium, potassium salts at about 7-10% with filler as starch and starch hydrolyzates. | 02-18-2010 |
| 20100104723 | Cookie Top Muffin - The present invention is a two part baked cookie top muffin having a muffin lower portion and a cookie upper portion whereby the cookie top is fused to the muffin during baking. | 04-29-2010 |
| 20100297324 | POWDER COMPOSITION OF KOREAN PANAKE USING RICE POWDER - The present invention relates to a pancake mix composition prepared by the steps of wet grinding and vacuum drying non-glutinous rice, obtaining rice flour of below 100 mesh in size and mixing with denatured tapioca starch and other additive, which is useful to rice producer and food industry because it can possible to make feel comfortable with pancake to a consumer who suffers from indigestion and absorption impediment of food made from wheat flour and also to promote rice consumption by the production of high value-added products. | 11-25-2010 |
| 20110183059 | READY TO BAKE REFRIDGERATED BATTER - A stiff batter is provided having a range of about 0.5% to about 2% gelatin, a range of about 10% to about 60% farinaceous ingredient, and a range of about 5% to about 30% fat. The fat has about 35% to about 70% solid fat content at approximately 10° C. Used percentages of solid fat content and gelatin in their corresponding ranges are inversely proportional. The stiff batter has a pre-baked yield stress greater than 3000 Pascals (Pa) at approximately 4.5° C., a baked specific volume of at least 2.0 cubic centimeters (cc/gm), and maintains the baked specific volume at approximately 4.5° C. for more than 75 days. All percentages, with the exception of the solid fat content, are based on a weight of the stiff batter. The stiff batter does not require gluten development to achieve the baked specific volume of at least 2.0 cc/gm. | 07-28-2011 |
| 20120121785 | METHOD OF PREPARING AND DISPENSING FOOD PRODUCTS - A container is partially filled with a raw cake batter. A lower portion of the container is covered by said batter and an upper portion of the container defines a void into which the cake batter can expand during baking The partially-filled container is frozen at the charging location. The container is then shipped under chilled conditions and presented for retail at said retail location in a chilled, substantially unfrozen state. The container is then purchased and placed directly into an oven without further preparation, in order to produce a freshly baked cake in said container. | 05-17-2012 |
| 20120141647 | BATTER MIX COMPOSITION WITH REDUCED OIL ABSORPTION - The present invention relates to a batter mix composition with reduced oil absorption, wherein the effective amounts of each ingredient in the composition, for decreasing oil absorption and maintaining crisp texture, is as follows: starch 10 to 20 weight %, gum 0.1 to 0.3 weight % and baking powder 0.5 to 1.5 weight %. The batter mix composition of the present invention is prepared by mixing a selected starch, gum and baking powder in effective amounts. When compared with existing products, the composition of the present invention not only reduces oil absorption during the frying process, but also minimizes degradation of the crisp texture. The present invention allows the production of various fried products having low fat content and improved texture, thereby promoting public health and providing a useful innovation to the food service industry. | 06-07-2012 |
| 20120148720 | NON-FERMENTED STUFFED PANCAKE MIX COMPOSITION AND METHOD FOR MAKING A STUFFED PANCAKE USING THE SAME - The present invention relates to a stuffed pancake mix composition and a method for preparing a stuffed pancake using the same. The stuffed pancake mix composition according to the present invention does not require a fermentation process upon the preparation of the stuffed pancake. Thus, a stuffed pancake can be prepared more rapidly and conveniently, compared to the conventional stuffed pancake mix that requires a fermentation process. Further, the stuffed pancake maintains the doughiness, formability, and texture of the conventional fermented stuffed pancake, even though it is prepared in a shorter cooking time. Therefore, it can be used in the preparation of various foods. | 06-14-2012 |
| 20120328758 | Enhanced Fiber Additive; and Use - The disclosure provides a process of modifying a seed based fiber (SBF) to form an enhanced fiber additive (EFA). The process includes an acid treatment step and optionally at least one fiber modification step. Preferred EFA products and uses are described. | 12-27-2012 |
| 20140106050 | BATTER-LIKE COMPOSITIONS CONTAINING SETTING AGENT AND METHODS OF PREPARING AND USING SAME - The invention provides batter-like compositions including flour or flour replacement ingredient, sweetener, a fat source, a chemical leavening system, and a setting agent. The resulting batter-like compositions are capable of being formed into discrete product pieces (such as pucks), and maintaining the discrete product form throughout storage and handling of the batter-like composition prior to baking. The invention further provides methods of preparing batter-like compositions having a discrete form, and methods of using such batter-like compositions to provide baked goods. | 04-17-2014 |
| 20140242245 | SHELF-STABLE BAKED CRISPS AND METHOD FOR MAKING SAME - A shelf-stable baked crisp and method for making the same. In one embodiment the shelf-stable crisp comprises a cooked batter which comprises oil, gluten, flour, baking powder, and egg. The crisp comprises a moisture content of between 2 and 5% and is shelf-stable. In one embodiment the crisp does not comprise artificial ingredients such as artificial preservatives, flavorings, or colorings. To manufacture the crisp, in one embodiment, the ingredients are first mixed to form a batter which is deposited into a pan and baked. Thereafter, the product is cooled, sliced, and then dried. | 08-28-2014 |
| 426553000 | Triglyceride material containing | 8 |
| 20080280003 | Batter-Like Compositions and Methods of Preparing and Using Same - The invention provides batter-like compositions including flour or flour replacement ingredient, sweetener, a fat source, and a chemical leavening system, wherein at least a portion of the fat source is provided as an emulsion to the batter-like composition. The resulting batter-like compositions are capable of being formed into discrete product pieces (such as pucks), and maintaining the puck form throughout storage and handling of the batter-like composition prior to baking. The invention further provides methods of preparing batter-like compositions having a discrete form, and methods of using such inventive batter-like compositions to provide baked goods. | 11-13-2008 |
| 20100310749 | MOISTURE-RETAINING BAKED GOODS - Batters are described having gellan gum and other components. The gellan gum is present in an amount effective to provide a baked good formed from the batter having a retained moisture content ranging from about 25% to about 40%. The baked goods and methods for making the baked goods are also disclosed. | 12-09-2010 |
| 20110236552 | Method and assembly for manufacturing dough products made of batter - Method and assembly for making dough products built up from a batter, such as pancakes. In the method use is made of a conveyor including a heatable carrier on which the pancakes to be made are conveyed, and with a first food jet printer. The method comprises the steps of:
| 09-29-2011 |
| 20120288606 | HIGH PROTEIN COOKED PRODUCT - The present invention relates to chemically leavened batter compositions used for the preparation of cooked food products containing egg protein from pasteurized whole eggs with a PDCAAS score of 1.0, and cooked food products. | 11-15-2012 |
| 20130115358 | BAKED FOOD PRODUCTS PREPARED WITH CARBONATED LIQUIDS AND METHODS OF MAKING THE SAME - Described herein are baked food products prepared using a carbonated liquid in combination with an dry ingredients mixture that includes flour, a leavening agent, and a solid or semi-solid fat component. The use of carbonated liquid in preparing the baked food products allows them to be free of other ingredients, particularly liquid ingredients, including liquid oils, milk, and eggs, while maintaining a quality similar to baked food products prepared using such ingredients. Baked food products according to this invention are therefore acceptable for consumption by persons for whom consumption of the omitted conventional ingredient(s) would be unsuitable, such as persons having food allergies to the omitted ingredient(s). Also described are kits including the ingredients for preparing baked food products of the invention, and methods of making baked food products according to the invention. | 05-09-2013 |
| 20130209646 | EXTRUDABLE BATTER COMPOSITIONS FOR USE IN PROVIDING HIGH-FIBER FLOURLESS FOOD PRODUCTS - The invention provides an extrudable batter for use in providing a shelf-stable, ready-to-eat high-fiber food product. The batter comprises a select amount of a powdered fiber, at least one fat component chosen from an oil and a shortening, the shortening having a solid fat content of about 2% to about 30% at ambient temperature, a humectant, a sweetener, a leavening agent and water. The resultant uncooked batter is flourless and gluten-free and is extrudable in a continuous form. The ready-to-eat high-fiber food product produced by such batter contains about 5 grams or more of fiber per serving and substantially maintains, before and after being baked, a desired shape, structure and moisture content. | 08-15-2013 |
| 20150335036 | BAKED CONFECTIONERY - Baked confectionery containing fat and oil having a melting point of 20° C. or lower and fat and oil having a melting point of from 25 to 50° C. in a total amount of 20 to 65 parts by mass, with respect to 100 parts by mass of a total amount of wheat flour and insoluble dietary fiber-containing powder, and satisfying the following (a) to (c):
| 11-26-2015 |
| 426554000 | Dry mix | 1 |
| 20080268124 | HIGH FAT TO PROTEIN RATIO EGG YOLK PRODUCT AND METHODS FOR MAKING AND UTILIZING SAME - The present invention relates to a high fat to protein ratio egg yolk product and a method of preparing same. More particularly, the invention pertains to a dried high fat to protein ratio egg yolk product which substantially maintains the functional characteristics of whole egg yolk, is convenient to use, and has a long shelf life. The present invention also relates to a method of utilizing such a high fat to protein ratio product in making egg containing bakery products, mayonnaise and other food products. A process for preparing a dried high fat to protein ratio egg yolk which comprises: (a) separating an egg yolk from a whole egg; (b) concentrating the fat to protein ratio of the egg yolk so that the ratio is greater than 2.0:1, and (c) drying the concentrated egg yolk. | 10-30-2008 |
