| Class / Patent application number | Description | Number of patent applications / Date published |
|---|
| 426445000 | Size increase by puffing, or pore forming of solid material by heating | 14 |
| 20090214735 | Process for Puffing-Drying Fruits and Vegetables - A process for puffing-drying fruit-vegetable foods at normal temperature. The process includes removing the free water from fruits and vegetables which have been washed, then put the fruits and vegetables into a reaction vessel, and vacuumizing the reaction vessel to 0.08-0.1 MPa, injecting carbon dioxide to 1.5-10.5 MPa, maintaining 30 seconds to 60 minutes, depressurizing to atmospheric pressure over 0.5-4 minutes so as to puff-dry the materials. | 08-27-2009 |
| 20100104718 | METHOD AND EQUIPMENT FOR THE CONTINUOUS PRODUCTION OF A POROUS POWDERED PRODUCT - The present invention relates to a method for producing a powdered porous product from at least one starting powdery and/or viscous product, characterised in that it comprises the continuous following steps without exposing the product to open air: a) preparing the starting product in order to make it viscous; b) in a thermo-mechanical machine ( | 04-29-2010 |
| 426446000 | Dough product | 1 |
| 20120164294 | 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. | 06-28-2012 |
| 426447000 | By sudden pressure release from exteriorly applied pressurized zone | 3 |
| 426448000 | From extrusion zone using mechanical pressure | 2 |
| 20090208623 | PUFFING APPARATUS FOR PRODUCING CEREAL CRACKERS AND METHODS THEREOF - An apparatus for making puffed food products from starch-containing raw materials. The apparatus has a baking and molding chamber defined by several heatable mold elements. The mold elements are individually actuated by direct hydraulic drive systems. The hydraulic power for these drive systems is selectively derived from a common oil pressure supply system which provides continuously high oil pressure to the direct hydraulic drive system for each mold element. The apparatus also has an improved feed system enabling the supply of raw material into the mold cavity such that no material gets spilled and each mold receives an accurate predetermined quantity of raw material. | 08-20-2009 |
| 20100151099 | METHOD OF GAS INFUSION DURING PREPARATION OF FOOD PRODUCTS - The present invention relates to a method or processing technique as well as the product achieved there from for the manufacturing of high protein, high fiber, low carbohydrate snacks, cereals, and food items in which the end product will demonstrate low bulk density and/or a light crunchy texture. The product may be made up of mixtures of various sources of proteins such as Milk protein, Whey protein, Soya protein, Meat protein mixed with various portions of grains and hydrocolloids and processed in such manner where the product, utilizing the incorporation of various gasses into the plasticizing agent and then distributed within the matrix under low or high pressure such as cooking extrusion or forming extruder for the purpose of expanding the matrix of the food when exiting the die and the pressure is released. During the baking process, such expansion takes place when the gas infused plasticizer is distributed within the dough and further expands within the dough as it is being baked. The presence of heat further assists in the expansion of the dough by turning water into steam within the dough and expanding the gas within the plasticizer, thus resulting in the expansion of the food particle resulting in final very light crunchy texture product thus achieving a very low bulk density. | 06-17-2010 |
| 426449000 | Of cereal | 1 |
| 20110274804 | ENERGY EFFICIENT APPARATUS AND METHOD FOR POPPING POPCORN - A popcorn popper having a heat source transferring heat to a heating surface and also having a reflective surface for focusing the heat radiated by the heat source toward the heating surface. The popcorn popper can include a mechanical stirrer on the heating surface for shifting the kernels during heating and evenly distributing the kernels across the heating surface. The popcorn popper can have a cover with an integrated reservoir for holding toppings for the popcorn, wherein the reservoir is adapted to drain the topping through the cover without fouling the cover air vents and evenly distribute the topping onto the kernels. | 11-10-2011 |
| 426450000 | Of cereal material | 8 |
| 20080233256 | METHOD AND APPARATUS FOR POPCORN POPPING IN A REDUCED PRESSURE ENVIRONMENT - A popcorn popping device and method in which popcorn is popped in a sealable container at sub-ambient pressure. A vacuum source connected to the sealed chamber of the container reduces the pressure in the chamber prior to the popping process and maintains the reduced pressure throughout the popping process. The vacuum source can be attached to the exterior of the container or positioned remotely. Embodiments of the device include a stove-top version, intended for use with a heating element, a microwave version, or a commercial-style version in which popcorn is popped in a kettle that is positioned within a sealable chamber. | 09-25-2008 |
| 20090041915 | Method and device for producing expanded food - The invention refers to a method and a device for producing expanded food, for example popcorn, puffed rice and the like. A food is here fed to a container continuously, the food caused to expand under the effect of heat, and, after that, the food is removed continuously from the container. | 02-12-2009 |
| 20110076372 | SYSTEM AND METHODS FOR POPPING CORN AND PRODUCING OTHER TYPES OF EXPANDED FOODS - Machines for popping corn and producing puffed snacks and other expanded foods are described herein. In one embodiment, a flow-through popper circulates unpopped corn kernels through a popping chamber by use of a plurality of vanes that directionally control a flow of high velocity, high temperature and high pressure air. In this embodiment, the air in the popping chamber causes the unpopped corn kernels to circulate as they move through the length of the popping chamber without the need for an auger or other moving apparatus. | 03-31-2011 |
| 20110076373 | POPCORN MACHINES AND OTHER MACHINES HAVING REVERSIBLE FOOD MOVING DEVICES FOR POPPING POPCORN AND PRODUCING OTHER TYPES OF EXPANDED FOODS - Machines having reversible food moving devices for making popcorn and other types of expanded food products are described herein. In one embodiment, a popcorn machine includes an auger that moves a mixture of raw corn kernels and cooking oil along a trough-shaped cooking surface. In this embodiment, the auger can cyclically reverse direction for a predetermined period of time before resuming rotation in the forward direction to facilitate favorable popping of the popcorn. In one aspect of this embodiment, the auger can rotate through a greater angle of rotation in the forward direction than in the reverse direction in each cycle, so that the auger progressively moves the unpopped corn kernels along the entire cooking surface until they ultimately pop and/or are dispensed into a suitable receptacle. In one embodiment, the popcorn machine can also include two or more heating zones to provide favorable popping characteristics. | 03-31-2011 |
| 20110262605 | METHOD OF PREPARING DRIED PRE-GELATINIZED RICE - A method of preparing dried pre-gelatinized with excellent restoration characteristics and good texture is disclosed. | 10-27-2011 |
| 20130209637 | METHOD OF INFUSING FLAVOR IN CEREAL GRAINS - A method of infusing flavor into cereal grains. The method includes the steps of preparing a liquid seasoning having a flavor, increasing the porosity of the cereal grains, infusing the more-porous cereal grains with the flavor of the liquid seasoning, and locking the flavor of the liquid seasoning into the flavor-infused cereal grains. | 08-15-2013 |
| 20150099047 | SELF-CONTAINED POPCORN POPPER - A self-contained popcorn popper has an open side provided with an air-flow curtain extending at least partially across the open side and directed inwardly. Effluent from popping flows upwardly into a “U”-shaped vent, through an effluent filter and flows into said air flow curtains to reduce particulate-bearing effluent emitted from the popper cabinet. Heated air is recirculated in a lower warming bin to maintain heat in popped corn dumped from a popping kettle and that air is recirculated in the bin, also to reduce emission of particulars into the environment surrounding the popper. | 04-09-2015 |
| 20160044941 | ENERGY EFFICIENT APPARATUS AND METHOD FOR POPPING POPCORN - A popcorn popper having a heat source transferring heat to a heating surface and also having a reflective surface for focusing the heat radiated by the heat source toward the heating surface. The popcorn popper can include a mechanical stirrer on the heating surface for shifting the kernels during heating and evenly distributing the kernels across the heating surface. The popcorn popper can have a cover with an integrated reservoir for holding toppings for the popcorn, wherein the reservoir is adapted to drain the topping through the cover without fouling the cover air vents and evenly distribute the topping onto the kernels. | 02-18-2016 |
