Class / Patent application number | Description | Number of patent applications / Date published |
426560000 | Flakes, chips, filaments, sheets, or pellets | 44 |
20080241332 | Process for Producing Nut-Based Expandable Pellets and Nut-Based Snack Chips - A method is disclosed for producing an intermediary product in the form of a nut-based pellet that is capable of being stored for up to about six months. To form the nut pellets, a nut dough is passed through an extruder. The extrudate produced is then cut into pellets and dried. Starch pellets can then optionally be mixed with the nut pellets or small nut pieces and cooked to form a snack chip. The snack chip is formed by compressing and cooking the pellet mixture, expanding the pellet mixture, and compressing the pellet mixture again. | 10-02-2008 |
20080286431 | Taco shell support device - An improved taco shell support device has a frame having a top wall and at least one taco shell support structure mounted on the frame. The at least one taco shell support structure includes a taco-receiving slot formed in the top wall and first and second taco shell support walls extending downwards from opposite sides of the taco-receiving slot, each of the first and second taco shell support walls including upper and lower edges, the upper edges of the first and second taco shell support walls being spaced apart a greater distance than the lower edges of the first and second taco shell support walls whereas the first and second taco shell support walls are generally upwardly divergent from one another. | 11-20-2008 |
20090053379 | CEREAL BRAN GRANULE AND FOOD PREPARED USING THE SAME - The aim of the present invention is to provide a novel food material which comprises cereal bran containing plenty of dietary fiber, does not harm the volume of bakery products and cakes, and gives good taste to them, even when it is added to the dough of bakery products such as bread and cakes. Another aim of the present invention is to provide a food, such as bakery products, i.e. bread and cakes, which is prepared by using the novel food material of the present invention. The aims are attained by providing cereal bran granule obtained by granulating powdery composition which comprises powder of cereal bran, and a food prepared by using the cereal bran granule. | 02-26-2009 |
20090061063 | Method for Manufacturing a Snack, a Snack, and Food Like a Snack - Disclosed herein are methods for producing a snack comprising the steps of rolling out a material comprising of bread and heating the material until a moisture content of the material decreases to a predetermined moisture content that is less than an original moisture content of the material. The resulting product has a curled edge. The resulting product can be seasoned. Also disclosed are snacks produced from the methods herein and foods like a snack produced from the methods disclosed herein. | 03-05-2009 |
20090104333 | Rice Snack Chip With High Rate Of Visual Inclusions Made On Tortilla Sheeting Equipment - A method and formulation are disclosed for using a mixture of inulin and surfactant to overcome adhesive and viscoelastic problems associated with using tortilla sheeters for processing rice-based dough to make rice crisps. The inulin decreases viscoelasticity whereas the surfactant decreases adhesiveness. The additive decouples the relationship between water content and the adhesiveness and viscoelasticity of the dough, allowing water content to be used to control other product variables such as product moisture content and oil take-up. | 04-23-2009 |
20090104334 | DIETARY FIBER-ENRICHING AGENT AND DIETARY FIBER-ENRICHED FOOD - The invention provides a water-soluble dietary fiber enriching agent comprising a modified starch which contains dietary fibers in an amount not more than 5% by mass measured by Prosky's method and a low-molecular weight water-soluble dietary fiber in an amount not less than 25% by mass. The water-soluble dietary fiber enriching agent contains a low-molecular weight water-soluble dietary fiber, and does not deteriorate the mouthfeel of the food obtained using the same. | 04-23-2009 |
20090142465 | METHOD FOR PREPARING A FLOUR TORTILLA - The present invention relates to a method for preparing a flour tortilla comprising
| 06-04-2009 |
20090291186 | Quick Corn Nixtamalization Process - A process for the production of fresh masa, nixtamalized flour and derived products. The invention is a new process for production of corn masa (dough) to be used in the production of tortillas, fried or baked tortilla chips, tostadas, or corn chips. The new process produces masa directly from raw materials without the traditional cooking and steeping steps. It utilizes a series of processing steps including dry blending, hydrating, and working dough in an extruder having a unique screw configuration. The new process uses very little water and emits no waste water. | 11-26-2009 |
20100055284 | Production of extruded cheese crackers and snacks - Cheese crackers or snacks having a pasta shape are produced by admixing at least one flour, cheese, and water to obtain a dough having a real cheese content of from about 5% by weight, to about 60% by weight, based upon the weight of the dough, extruding the dough at a pressure and temperature which avoid substantial gelatinization of starch and expansion of the dough. The dough is extruded through a die to obtain a shaped dough rope, which may be cut at the die into shaped dough pieces. The shaped dough pieces may be baked or fried to obtain shaped cheese crackers or snacks in the form of a pasta shape, such as a hollow, grid, helix or spiral shape. Additionally, the crackers or snacks exhibit a non-glassy crispy or crunchy, texture, and a leavened, non-puffed cell structure. | 03-04-2010 |
20100080884 | Multiphase oil continuous flavor and ingredient delivery system - A food ingredient delivery system for delivering food ingredients during manufacture of a food product comprising a multi-phase emulsion including a pumpable oil1 within water or aqueous solution within oil2 emulsion wherein the oil1 comprises solid milk derived fat droplets sequestered in an aqueous phase with the aqueous phase being dispersed in the oil2, the oil2 comprising a liquid, continuous vegetable based fat matrix. | 04-01-2010 |
20100092643 | PROCESS FOR PRODUCING MULTI-GRAIN CHIP PRODUCTS USING DRY INGREDIENTS - Improved processes are provided for the production of grain-based products and especially multi-grain chips. The preferred process makes use of a single mixture of dry ingredients containing respective starch fractions having different levels of gelatinization. The starting mixture is preconditioned and extruded so as to form the mixture but without any substantial additional gelatinization of the starches. Moisture is added to the mixture during both preconditioning and extruding such that the extrudate exhibits both different levels of gelatinization in the starches therein, and also has portions with different levels of moisturization. | 04-15-2010 |
20100112177 | OIL STRIPPING FRYER UNIT - A continuous oil fryer used to fry food slices, such as potato chips, having an internal oil stripping capability. The fryer accumulates the steam produced by the frying process in a hood and utilizes such steam, after superheating the steam by passing it through a heat exchanger, to strip oil from product immediately upon removal from the hot oil bath by passing the superheated steam through a product bed while on an output conveyor. The superheated steam removes oil from the product on the output conveyor without increasing the moisture level of the product. The fryer therefore accomplishes the same function as a low-oil stripper without increasing the footprint of the frying unit and with less energy. | 05-06-2010 |
20100112178 | HIGH PROTEIN CRISPY FOOD PRODUCT AND METHOD FOR PREPARING THE SAME - The present disclosure generally relates to a high protein crispy poultry food product and method for preparing the same. The snack chip can contain chicken or turkey and have a fat content of between 0-20% by weight. The snack chips can be formed from dough containing 30-100% by weight of chicken or turkey and having a protein content equal to, or above 3% by weight. The dough can also have a moisture content of approximately 20-70% by weight. To achieve the targeted moisture content, dry dough products, such as corn masa, potatoes, or rice, can be mixed with the turkey or chicken. Add back, or partial drying can also be used to reduce the moisture content. Dry ice can also be added to the dough to sufficiently cool the dough to prevent it from sticking to the rollers. | 05-06-2010 |
20100159103 | Pet Food Compositions - Disclosed herein are pet food compositions. In one embodiment, pet food compositions which are described comprise a component selected from 2-deoxy-D-glucose; 5-thio-D-glucose; 3-O-methylglucose; 1,5-anhydro-D-glucitol; 2,5-anhydro-D-mannitol; mannoheptulose; and mixtures thereof. In yet another embodiment, pet food compositions which are described comprise an extract of plant matter selected from avocado, alfalfa, fig, primrose, and mixtures thereof. The pet food compositions may be prepared by any of a variety of processes including, but not limited to, optional processes described herein. | 06-24-2010 |
20100166932 | Method for Making a Stable Stacked Snack Food Configuration - A method for making asymmetrical snack pieces that can be efficiently nested or stacked. A dough preform is mated with a mold as the preform is cooked into a snack piece. The preform takes the shape of the mold. The mold is designed such that the resultant snack piece, when resting upon a flat surface, has an apex and a base of equal height. This is achieved by making the mold such that the centroid of the snack piece lies in a plane that is parallel to a plane formed by the vertices of the snack piece. The snack pieces can then be efficiently nested or stacked. | 07-01-2010 |
20100303991 | HIGH FIBER AND HIGH PROTEIN BAKED GOODS PRODUCTION - Substantially uniform hydration and dispersion of high amounts of protein and fiber are achieved while avoiding lump formation, hard textures, and off-tastes in the continuous, mass production of high protein and high fiber content sheetable doughs, and baked goods such as crackers, snacks, and cookies made from the sheeted doughs, by hydrating the protein and fiber with water at a temperature below the denaturization temperature of the proteins, and steaming the hydrated mixture without substantial gelatinization of starch during dough production. The steamed, hydrated mass may be admixed with ingredients comprising at least one flour comprising starch to obtain a dough while avoiding substantial gelatinization of starch of the at least one flour during mixing. The baked goods may have a protein content of at least about 4 g, a fiber content of at least about 4 g, and a whole grain flour content of at least about 4 g per 30 g serving. | 12-02-2010 |
20110045157 | FOOD PRODUCT WITH INHOMOGENEOUS TASTANT BULK DISTRIBUTION AND METHOD FOR MAKING SUCH FOOD PRODUCT - The invention provides a method for the production of a 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 |
20110052777 | Method for Making a Rolled Snack Food Product Having a Light Crispy Texture - A method for making a cooked rolled snack food from a starch based dough. The starch based dough is admixed with a small average particle size monoglyceride. The dough is then rolled and cooked in hot oil. The fatty acid chain is disposed within the helical amylose molecules in the starch-based dough and provides structural support within the helix. This support helps control inward expansion of the rolled dough snack during frying. | 03-03-2011 |
20110081472 | METHOD OF PREPARING A FOOD PRODUCT - The present invention includes a method for constructing a folded food product such as a burrito. On the premises of a restaurant, a dough ball flattened between heated platens to make a wrapper, e.g. a tortilla. The tortilla is cooked and placed onto a carrier. The carrier is advanced down the line and one or more ingredients are placed on the tortilla. The ingredients on the tortilla are mixed together with the help of a spatula. The preparer may temporarily raise an edge of the tortilla to help contain the ingredients as they are mixed. The burrito is finished off by folding and rolling the tortilla around the commingled ingredients. | 04-07-2011 |
20110104355 | WHEAT GLUTEN PELLETS - The present invention relates to protein pellets including wheat gluten, characterized in that the gluten has: a water retention capacity, determined according to a test A, of between 40 and 160%, preferably between 100 and 150%; and a viscoelastic behaviour, according to the Chopin Alveograph, determined at a P/L parameter value of between 3 and 10, preferably between 3 and 8. | 05-05-2011 |
20110111111 | Rippled Wafer - The invention provides a confectionery bar | 05-12-2011 |
20110223307 | EXTRACTED WHOLE CORN KERNELS AND IMPROVED PROCESSED AND PROCESSABLE CORN PRODUCED THEREBY - A processed corn kernel product is obtained from an extraction process in which:
| 09-15-2011 |
20110287156 | Oleate Ester Phytosterol Compositions - An edible composition for ingestion by mammals, especially by humans, that includes a fat-based blend containing: (a) at least one triglyceride-based fat, (b) a low level of diglycerides, for example, less than 3% by weight of diglycerides, e.g., diacylglycerol (DAG), and (c) at least 2% and in some instances at least 5% by weight of a mixture of fatty acid Ester Phytosterols (EPs), in which at least 65% by weight of the fatty acid EPs are Monounsaturated (oleate)-Ester Phytosterols (MEPs), and less than 20% by weight of the fatty acid EPs are Polyunsaturated (linoleate+alpha-linolenate)-Ester Phytosterols (PEPs). The increased proportion of MEPs and decreased proportions PEPs and diglycerides substantially increase the oxidative stability index (OSI), shelf life, and health benefits of the above mixture of fatty acid EPs, while providing an advantageous melting temperature and desirable mouth feel for this mixture of fatty acid EPs. | 11-24-2011 |
20120021113 | Rice Flour Compositions - A rice flour composition comprising rice flour having a Water Absorption Index of from about 3.5 to about 9 and a Peak Viscosity of from about 130 RVU to about 900 RVU. Dry blends, doughs, processes of making, and fabricated chips made from the rice flour composition. | 01-26-2012 |
20120114824 | Process for manufacturing a snack food product - A process for producing a snack chip whereby a roll of dough is formed from pregelatinized flour and starch, the roll of dough is frozen, the frozen roll of dough is cut into thin slices, the slices are transported to a remote location, the slices are cooked at the remote location, and the cooked slices are served to restaurant patrons. | 05-10-2012 |
20120196021 | Fruit and Vegetable Snacks - The present invention discloses formulations for vacuum baked fruit and vegetable snack pieces that have a crispy, crunchy texture similar to potato chip, corn based wafers, and other popular snack items. A fruit or vegetable base is combined with other ingredients and water to make a slurry, which is sheeted and dried in a vacuum belt dryer, and separated into snack sized pieces. In one embodiment, substantial amounts of solid inclusions are combined with the slurry before drying. | 08-02-2012 |
20120207905 | EFFICIENT DRYING OF MOLDED ANIMAL CHEWS - A method of relatively rapidly and uniformly extracting moisture from an animal chew having an edible composition is provided. Process cycle time and scrap levels may be reduced and the level of uniformity in the animal chew may be improved by including one or more openings selectively sized and positioned in the chew prior to drying. | 08-16-2012 |
20120288608 | PET FOOD COMPOSITIONS INCLUDING A SUSTAINED-RELEASE LIPOIC ACID AND METHODS OF MANUFACTURE AND USE THEREOF - The invention encompasses pet food composition that delivers a slow, sustained-release amount of lipoic acid or a salt thereof when fed orally to a companion animal. The invention also encompasses methods of manufacture and use of the compositions. | 11-15-2012 |
20130011541 | PRODUCTION OF THIN, IRREGULAR CHIPS WITH SCALLOPED EDGES AND SURFACE BUBBLES - A dough sheet for producing thin, baked chips is obtained continuously by compressing a dough sheet to a thickness of less than or equal to about 0.035 inch between counter-rotating gauge rolls while maintaining the surface of each gauge roll at a temperature of about 85° F. to about 95° F. Maintaining the gauge roll surface temperature at about 85° F. to about 95° F. avoids sticking, tearing, and shredding of the thin dough sheet as it is compressed and transferred by the gauge rolls, even at high production rates or line speeds. A rotary cutter is employed to obtain thin, irregularly shaped, scallop-edged snacks in a variety of shapes from a single dough sheet without producing dough scraps between the pieces. | 01-10-2013 |
20130108766 | GRIT CHIPS | 05-02-2013 |
20130156925 | CRUMB MANUFACTURE - A method of manufacture of a breadcrumb coating for a food product provides a crumb with an extremely low moisture content without the need for substantial energy input. The method achieves such very low moisture content without significant adverse effect on product quality. | 06-20-2013 |
20130209647 | Method and Apparatus for Making Cereal Flakes - Visually distinct, flaked Ready-to-Eat (“R-T-E”) cereal products with varied texture and thickness are produced by forming a cereal dough and forcing the same through an extrusion die assembly including various spaced openings which establish a plurality of dough streams which are merged prior to reaching a die outlet. Directly at the die outlet, a resulting dough extrudate is sliced by a cutter unit to form dough discs which are then dried and cooled, during which the discs curl and form cereal flakes having varying textures defined, at least in part, by distinct sets of surface bumps. The number and configuration of the bumps can be altered by changing the number, shape and/or position of the various spaced openings of the die assembly, while the thicknesses of the resulting cereal flakes can be varied by just altering an operational speed of the cutter unit. | 08-15-2013 |
20130209648 | WHEAT FLOUR COMPOSITION - The present invention relates to a wheat flour composition, a dough composition comprising the flour composition and food products comprising the wheat flour composition. It particularly relates to wheat flour composition suitable to prepare flat breads (including Indian style bread known as chapatti), noodles and pasta. The problem of the addition of gum at higher levels, although helpful in improving colour and rheological properties of dough, suffer from a beany odour experienced during preparation of the dough and during consumption of the flat bread. The same problems have been found in noodles where gum has been added to improve rheology, such as fried noodles and pasta. Surprisingly it has been found that a wheat flour composition comprising chick pea flour and guar gum, is easily processed into a dough that is soft and can easily be processed into flat breads, noodles or pasta, and the baked product (flat bread, chapatti, noodle or pasta) that is also soft and yet has acceptable sensory properties. | 08-15-2013 |
20130224363 | Tool and Method for Tortilla Frying - A tool and method allow cooking a tortilla in a generally flat state, in a shallow amount of oil. A central strip is held out of the oil and isn't fried. Side strips to the central strip are less fried. This produces a taco shell that is flexible at the bottom, allowing a living hinge, while crispy in its main portions. A raising bar and left and right hold-downs comprise described tools. | 08-29-2013 |
20130243925 | Cereal-Based Product with Improved Eating Quality Fortified with Dietary Fiber and/or Calcium - Inhibition of expansion of a cereal product, such as a ready-to-eat cereal, by a particulate insoluble component such as fiber and/or calcium is avoided by pelletizing the particulate insoluble component. A binder component, such as gelatinized starch, is used to bind particles of the particulate insoluble component into a coherent mass which is formed into non-expanded pellets for fortification of the cereal product. The expanded cereal products, such as extruded puffed RTE cereals which contain the pellets, exhibit a crisp, uniform texture and cell structure, improved, prolonged bowl life, a non-gritty mouthfeel, and a smooth, uniform surface appearance even though they are fortified with high amounts of the solid or particulate insoluble nutritional components. | 09-19-2013 |
20130309384 | Extruded Pet Food Composition - Formulation choices and/or process parameters can be used to modify the texture of extrusion cooked food products. Interactions between formulation choices and process parameters may be used in concert to produce extrusion cooked food products of low density and low hardness. Low density and low hardness may make the kibble texture easier or more pleasant to chew or swallow. | 11-21-2013 |
20140087051 | CRUMB MANUFACTURE - A method of manufacture of a breadcrumb coating for a food product provides a crumb with an extremely low moisture content without the need for substantial energy input. The method achieves such very low moisture content without significant adverse effect on product quality. | 03-27-2014 |
20140170291 | LAVER-SNACK MADE OF LAVER AND CEREAL SHEETS AND PROCESS OF PRODUCING THE SAME - Provided is a laver-snack produced by attaching a cereal sheet to a laver sheet to obtain a double-layer sheet and then roasting the double-layer sheet, and a method of producing the laver-snack. | 06-19-2014 |
20140186509 | Baked Snack Food Product With Improved Textural Attributes - Baked snack food product with improved textural attributes. The method for making the baked snack food product 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. | 07-03-2014 |
20150086697 | CRUMB MANUFACTURE - A method of manufacture of a breadcrumb coating for a food product provides a crumb with an extremely low moisture content without the need for substantial energy input. The method achieves such very low moisture content without significant adverse effect on product quality. | 03-26-2015 |
20150132465 | Method and Apparatus for Making Cereal Flakes - Visually distinct, flaked Ready-to-Eat (“R-T-E”) cereal products with varied texture and thickness are produced by forming a cereal dough and forcing the same through an extrusion die assembly including various spaced openings which establish a plurality of dough streams which are merged prior to reaching a die outlet. Directly at the die outlet, a resulting dough extrudate is sliced by a cutter unit to form dough discs which are then dried and cooled, during which the discs curl and form cereal flakes having varying textures defined, at least in part, by distinct sets of surface bumps. The number and configuration of the bumps can be altered by changing the number, shape and/or position of the various spaced openings of the die assembly, while the thicknesses of the resulting cereal flakes can be varied by just altering an operational speed of the cutter unit. | 05-14-2015 |
20160029645 | FOOD PRODUCT HAVING HIGH MILK PROTEIN CONTENT AND PROCESS OF MAKING SAME - A food product and process of making the same is provided which results in a high milk protein product having 10% to 25% milk protein content, higher phospholipids compared to unadulterated cow milk, a casein to whey ration of at least 50:50 and is shelf stable for at least six months. In the process whole milk and at least one milk protein source is mixed, heated and contacted with an acid or acidulating substance and co-precipitated to produce a semi-solid precipitate. The precipitate is mixed with starch and cooked. | 02-04-2016 |
20160029676 | Sodium Contrast for Reducing Sodium Content - The invention allows for the production of a savory food product with reduced sodium content. The savory food product is formed from a mixture of cooked food pieces selected from a first portion and a second portion at a predetermined application ratio. The first portion of food pieces is salted a first salt intensity and the second portion of food pieces is salted at a second salt intensity. Preferably, the first and the second salt intensities have an application amplitude of at least 20% so that sodium content can be reduced without sacrificing the perceived saltiness of the savory food product. | 02-04-2016 |
20160106111 | COMBINATION POTATO CHIP AND PRETZEL AND METHOD FOR MAKING THE SAME - A composite potato chip and pretzel product includes a first layer made from a first dough and a second layer made from a second dough adjacent the first layer. The first dough is a potato dough and the second dough is a wheat dough. Also provided is a method for making a composite potato chip and pretzel product. Potato dough and wheat dough are prepared and passed through first and second sheet rollers, respectively, to produce a composite dough sheet having a potato dough layer adjacent a wheat dough layer. The composite dough sheet is then cut into a plurality of individual composite dough pieces, a layer of a cooker solution is applied on the wheat dough layer to form coated composite dough pieces. The coated composite dough pieces are then baked and subsequently dried to form a plurality of the composite potato chip and pretzel product. | 04-21-2016 |