Inorganic Compound Containing Other Than Nacl Patents (Class 426/26)
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Publication number: 20150056328Abstract: It relates to the manufacturing and preparation of frozen dough, and its application in microwaveable fried food. The preparation of fried fritters comprises the following steps: disposal of raw materials, dough kneading, dough proofing for the first time, dough folding, dough proofing for the second time, making blanks, frying and quick-freezing. Alum as the acidic component in leavening agents is replaced by a complex formulation of gluconic acid-?-lactone, glycerol monolaurate and calcium dihydrogen phosphate, thus reducing the toxicity of the dough. The fried fritters preparing by the dough of the present invention possess a good expansion rate, crispness and taste, and should satisfy consumer demands for quality food products that can be reheated by microwaving.Type: ApplicationFiled: October 24, 2014Publication date: February 26, 2015Applicant: Jiangnan UniversityInventors: Wei Chen, Daming Fan, Hao Zhang, Jianxin Zhao, Fengwei Tian
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Patent number: 8818562Abstract: A method of modeling a fermentation process comprises providing a first principles model of a fermentation process; determining the concentration of at least one substrate in a fermentation composition at a first time; and predicting the concentration of at least one component of the fermentation composition at a second time using the first principles model, wherein the second time is after the first time.Type: GrantFiled: June 4, 2011Date of Patent: August 26, 2014Assignee: Invensys Systems, Inc.Inventors: David Bluck, Prashant R. Karbhari, Wen-Jing Lin
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Patent number: 8394436Abstract: Described are dough compositions and methods of preparing dough compositions, raw and baked, including preferred methods and compositions wherein chemical leavening agents are encapsulated by a degradable barrier material to control their reaction until a time during baking, wherein the encapsulated chemical leavening agents at least partially leaven the dough composition during baking, and wherein the encapsulated chemical leavening agents are uniformly incorporated into the dough composition or dough ingredients by methods that limit shear damage to the encapsulated particles.Type: GrantFiled: December 21, 2006Date of Patent: March 12, 2013Assignee: General Mills, Inc.Inventor: David J. Domingues
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Publication number: 20130045303Abstract: The present invention relates to the manufacturing and preparation of frozen dough, and its application in microwaveable fried food. The preparation of fried fritters comprises the following steps: disposal of raw materials, dough kneading, dough proofing for the first time, dough folding, dough proofing for the second time, making blanks, frying and quick-freezing. Alum as the acidic component in leavening agents is replaced by a complex formulation of gluconic acid-?-lactone, glycerol monolaurate and calcium dihydrogen phosphate, thus reducing the toxicity of the dough. The fried fritters preparing by the dough of the present invention possess a good expansion rate, crispness and taste, and should satisfy consumer demands for quality food products that can be reheated by microwaving. The process outlined here can make the manufacturing of traditional fried fritters simpler and more convenient so should be easy to develop commercially and should generate solid economic benefits.Type: ApplicationFiled: June 7, 2010Publication date: February 21, 2013Inventors: Wei Chen, Daming Fan, Hao Zhang, Jianxin Zhao, Fengwei Tian
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Publication number: 20120141632Abstract: A method of manufacturing an edible product, and a baked product itself, is provided that includes mixing and kneading ingredients having wheat flour, water, sugar, salt, mono and diglycerides, yeast, calcium propionate, sorbic acid, cornmeal, guar gum, wheat, gluten, and citric acid into a dough. The dough is then formed into a uniform rod having end portions. The end portions are then connected to form a circular-shaped element. The circular-shaped element is then fermented to a desired size and is then boiled in a sodium hydroxide bath for a period of time to produce a color that is between a yellow and an orange hue. The circular-shaped element is then baked, followed by spraying the circular-shaped element with a preservative formulation, and then cooling the circular-shaped element.Type: ApplicationFiled: December 2, 2010Publication date: June 7, 2012Applicant: Bimbo Hungria Vagyonkezelo Zartkoruen Mukodo ReszvenytarsasagInventors: John McDonnell, Gary Volovnik, JR., Cindy Raman
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Publication number: 20120034340Abstract: A food composition is described for fried gnocco comprising flour and optionally lard, wherein when the lard is present, the lard quantity is less than 2% of the flour quantity. Methods for preparing fried gnocco are also described. Fried gnocco obtained by frying the described food composition may be softer, more easily digested, more consistent/uniform and non-deformed in appearance, and/or easily prepared.Type: ApplicationFiled: August 9, 2011Publication date: February 9, 2012Inventor: Massimiliano PATRONCINI
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Patent number: 7935370Abstract: An improved process is shown wherein a carbohydrate-containing feedstock, such as corn, is milled to form a flour having a median particle size of less than about 100 microns. The flour is then hydrolyzed along with added vitamins and/or nutrients and/or enzymes. The hydrolyzed product is then mixed with a soy hull flour, also preferably having a median particle size of less than about 100 microns, and subjected to conventional fermentation to produce an ethanol containing product. The ethanol-containing product is then distilled to produce an ethanol enriched steam and a separate whole stillage. In preferred embodiments the process includes various filtration treatments of the whole stillage with and without added vitamins, nutrients, or other compounds to obtain value-added by-products.Type: GrantFiled: September 28, 2005Date of Patent: May 3, 2011Assignee: Little Sioux Corn Processors, LLC.Inventors: John E. Prevost, Neal A. Hammond
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Patent number: 7851176Abstract: The substrate specificity of a lipolytic enzyme can be modified by making alterations to the amino acid sequence in a defined region of the lipolytic enzyme, so as to increase the level of a desired activity or to decrease the level of an undesired activity. Thus, the inventors have developed lipolytic enzyme variants with a modified amino acid sequence with a substrate specificity which can be tailored for specific uses.Type: GrantFiled: October 3, 2008Date of Patent: December 14, 2010Assignee: Novozymes A/SInventors: Kirsten Bojsen, Allan Svendsen, Claus Crone Fuglsang, Shamkant Anant Patkar, Kim Borch, Jesper Vind, Andreas Petri, Sanne O. Schroder Glad, Gitte Budolfsen
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Publication number: 20100291263Abstract: One aspect of the present invention relates to the use of a sulphate compound to improve the handling properties of a flour-based dough containing a reduced level of sodium. The use of the sulphate compound in accordance with the invention reduces dough stickiness and/or improves dough strength. Examples of suitable sulphate compounds include calcium sulphate, magnesium sulphate, sodiumsulphate, potassium sulphate, ammonium sulphate and sulphuric acid.Type: ApplicationFiled: October 20, 2008Publication date: November 18, 2010Inventors: Christopher John Morrant, Deborah Mary Kaszuba
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Publication number: 20030224239Abstract: The invention provides a layered design for a fuel cell flow field plate. A flow field plate is formed by mating at least two interlocking layers that form an internal fluid channel between them. The internal fluid channel is generally used to circulate a coolant through the fuel cell. Such plates can be manufactured from a variety of materials including carbon composites and metals, and can be used with a variety of fuel cell configurations, including PEM and other types of fuel cells.Type: ApplicationFiled: May 30, 2002Publication date: December 4, 2003Applicant: Plug Power Inc.Inventor: Charles M. Carlstrom
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Patent number: 6355283Abstract: A process for making a soybean curd bread which comprises adding magnesium chloride to a soybean milk having a predetermined solid content and at a temperature of about 60° C. to 90° C. to prepare homogeneously emulsified soybean curd, adding a bread dough composed of wheat flour, yeast, seasonings and water to prepare a soybean curd bread dough, stirring and mixing the soybean curd bread to ferment the soybean curd bread dough, with fermentation being promoted by utilizing the property of magnesium chloride contained in the soybean curd bread dough to prepare a fermented soybean curd bread dough and baking the fermented soybean curd bread dough.Type: GrantFiled: September 6, 2000Date of Patent: March 12, 2002Inventors: Toyofumi Yamada, Isao Moriya
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Patent number: 5723161Abstract: The invention concerns fermented sour doughs, comprising starter material, ground cereal kernels or grains, balance water that contain maximum 32 wt % of water and display a pH <4.2.The titratable acidity of the doughs is at least 25, the weight ratio lactic acid: acetic acid of the doughs is <3.0.The doughs can contain salt and can be mixed with a pre-dried flour with water content 1-5 wt %. Part of the invention is also a process for the preparation of the fermented sour doughs.Type: GrantFiled: May 17, 1995Date of Patent: March 3, 1998Assignee: Van den Bergh Foods Co.Inventors: Rudolf Buensow, Hans Egle
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Patent number: 5510129Abstract: A method of preparing potassium bromate replacer comprising an ascorbic acid composition in an effective amount to replace an oxidizing agent of potassium bromate is disclosed. The potassium bromate replacer essentially comprises ascorbic acid, food acid, and/or phosphate. It is a slow acting oxidant that is functional throughout the entire manufacturing process. It is also an effective oxidant that produces properly oxidized dough needed in the production of high quality, yeast-leavened products using various methods of the breadmaking process.Type: GrantFiled: September 19, 1994Date of Patent: April 23, 1996Assignee: Research Resouces, Inc.Inventor: Yoon J. Kim
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Patent number: 5262182Abstract: A breadmaking dough conditioner is disclosed which comprises (a) an ascorbic acid, (b) at least one amino acid or salts thereof selected from the group consisting of cystine, methionine, asparagic acid, alanine, glycine and salts thereof, (c) an alum and (d) at least one emulsifier selected from the group consisting of a glycerol fatty acid monoester and a sucrose fatty acid ester having an HLB value of 5 to 10. The dough conditioners are especially suitable for the manufacture of bread using a frozen or chilled bread dough. They can prepare breads which have no fisheyes on the surface of the baked bread, have large bread volume and are good in all respects of appearance, inner phase, taste and flavor.Type: GrantFiled: August 3, 1992Date of Patent: November 16, 1993Assignee: Nisshin Flour Milling Co., Ltd.Inventors: Akira Kasahara, Koji Takeya, Hiroshi Takeshima, Ryuji Uemura
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Patent number: 5231017Abstract: The invention relates to a process for producing ethanol from raw materials, that contain fermentable sugars or constituents which can be converted into sugars, comprising the steps of:a-liquefaction of the raw materials in the presence of an alpha-amylase for obtaining liquefied mash,b-saccharification of the liquefied mash in the presence of a glucoamylase for obtaining hydrolyzed starch and sugars,c-fermentation of the hydrolyzed starch and sugars by yeast for obtaining ethanol, andd-recovering alcohol,a protease being introduced in the liquefied mash during the saccharification and/or in the hydrolyzed starch and sugars during the fermentation.The invention relates also to a composition containing a glucoamylase and an acid fungal protease.Type: GrantFiled: May 17, 1991Date of Patent: July 27, 1993Assignee: Solvay Enzymes, Inc.Inventors: Oreste J. Lantero, John J. Fish
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Patent number: 5064661Abstract: Low sodium sponge goods, such as soda crackers, oyster crackers, pretzels, and flavored snack crackers, having a substantially uniform texture and pH throughout, a substantially uniform surface color, a pleasant mouth feel and taste are obtained by replacing at least a part, preferably all, of the sodium bicarbonate conventionally used for leavening with potassium carbonate and potassium bicarbonate, the molar ratio of potassium carbonate to potassium bicarbonate being from about 85:15 to about 50:50. The potassium carbonate and potassium bicarbonate are preferably added to the dough as an aqueous solution.Type: GrantFiled: January 27, 1989Date of Patent: November 12, 1991Assignee: Nabisco Brands, Inc.Inventor: Patricia Verduin
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Patent number: 4743452Abstract: A frozen dough can be prepared by formulating the frozen dough with a hydrocolloid and a fermentation aid. The dough is prepared by conventional methods and frozen before proofing. Upon removal from the freezer the dough can be thaw-proofed in an oven and baked in a short period of time.Type: GrantFiled: June 2, 1986Date of Patent: May 10, 1988Assignee: Stauffer Chemical CompanyInventors: Lisa V. Felske, Roy F. Silva
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Patent number: 4551334Abstract: A dough improver containing sodium thiosulphate and a method of manufacture of bread using the dough improver are disclosed. The sodium thiosulphate exerts a conditioning effect on dough gradually during yeast fermentation, in contrast to cysteine which reacts almost immediately with wheat protein. The gradual conditioning effect occurs in the presence of yeast and has been found to be advantageous in producing a final bread product having improved properties.Type: GrantFiled: May 31, 1983Date of Patent: November 5, 1985Assignee: Mauri Brothers & Thomson (Aust.) Pty. LimitedInventor: Harry Zentner
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Patent number: 4478866Abstract: Lysophosphatidic acid and the physiologically compatible salts thereof possess particularly advantageous properties as emulsifiers for use in foodstuffs and in particular exhibit unexpectedly good results when used in a process for making dough, for use in the production of farinaceous products, in which a wheat flour is mixed with 0.01 to 2.0% by weight (based on the weight of wheat flour) of lysophosphatidic acid or a physiologically compatible salt thereof.The emulsifiers of the invention comprise a mixture of phospholipids, the mixture comprising lysophosphatidic acid or a physiologically compatible salt thereof in an amount of at least 30 mol %. The emulsifiers may be prepared by treating a mixture of phospholipids with phospholipase D and phospholipase A.Type: GrantFiled: September 17, 1982Date of Patent: October 23, 1984Assignee: Kyowa Hakko Kogyo Kabushiki KaishaInventors: Shigenori Ohta, Seijiro Inoue, Takaoki Torigoe, Makoto Kobayashi
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Patent number: 4405648Abstract: A method for producing bread comprising the steps of kneading a dough containing wheat flour with an additive mixture consisting of a L-ascorbic acid; a reducing agent, and a thickner, fermenting the dough and baking same.Type: GrantFiled: February 13, 1981Date of Patent: September 20, 1983Assignee: Nisshin Flour Milling Co., Ltd.Inventors: Shin-Ichi Atsumi, Masayuki Sasaki, Ikuo Kitamura
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Patent number: 4299848Abstract: A method to inactivate the proteolytic enzyme(s) contained in commercial heat stable bacterial alpha-amylase under conditions which retain full alpha-amylase activity. Use of thus purified alpha-amylase enzyme plus surfactants that are approved for use in bread to inhibit firming and improve the keeping quality of bread and other bakery products.Type: GrantFiled: June 8, 1979Date of Patent: November 10, 1981Assignee: International Telephone and Telegraph CorporationInventors: Vincent A. De Stefanis, Earl W. Turner
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Patent number: 4245009Abstract: A coolant tube holder for a stack of fuel cells is a gas porous sheet of fibrous material adapted to be sandwiched between a cell electrode and a nonporous, gas impervious flat plate which separates adjacent cells. The porous holder has channels in one surface with coolant tubes disposed therein for carrying coolant through the stack. The gas impervious plate is preferably bonded to the opposite surface of the holder, and the channel depth is the full thickness of the holder.Type: GrantFiled: October 29, 1979Date of Patent: January 13, 1981Assignee: United Technologies CorporationInventor: Robin J. Guthrie
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Patent number: 4223042Abstract: A dough composition including flour, water, yeast, a starch digesting agent or digested starch, salt, sugar, shortening, milk, a yeast nutient and monosodium glutamate is used to prepare baked products such as bread and rolls. After mixing, the dough is allowed to relax and is then machined, proofed and baked. The monosodium glutamate acts as a gluten reducing agent for a short period during mixing and subsequently accounts for an oxidizing effect over an extended period.Type: GrantFiled: March 13, 1978Date of Patent: September 16, 1980Inventor: George P. Sternberg
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Patent number: 4093749Abstract: A dough composition including flour, water, yeast, a starch digesting agent, a yeast nutrient and monosodium glutamate is used to prepare baked products such as bread and rolls. After mixing, the dough is allowed to relax and is then machined, proofed and baked. The monosodium glutamate acts as a gluten reducing agent for a short period during mixing and subsequently accounts for an oxidizing effect over an extended period.Type: GrantFiled: August 9, 1976Date of Patent: June 6, 1978Inventor: George P. Sternberg
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Patent number: 4018898Abstract: Potato granules are added in breadmaking with the surprising, unexpected results of reduction in mixing requirements, a higher level of water absorption, and increased retention of bread softness which means increased shelf life. Preferably the potato granules are added in an amount of 2 lbs. per 100 lbs. of flour. It has been found that the mixing speed of the dough can be decreased 20 RPM for each one percent of potato granules added, despite the increased water absorption which results from the addition of the potato granules. At the same time the increased absorption increases the yield of bread; and the bread remains soft even after 72 hours.Type: GrantFiled: August 4, 1975Date of Patent: April 19, 1977Assignee: R. T. French CompanyInventors: Charles I. Tollefson, Simon S. Jackel, Jack K. Krum
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Patent number: 3962480Abstract: Bread made from white wheat flour and having magnesium added in amounts of from about 45 to 120 mg. per six-ounce serving to restore magnesium removed from the wheat by processing into white flour. The bread also includes L-lysine monohydrochloride in amounts of from 0.5 to 6.0 parts by weight per part by weight of added magnesium, and the bread is of good commercial quality with no bitter taste.Type: GrantFiled: July 19, 1974Date of Patent: June 8, 1976Inventors: Sidney K. Wolf, Robert M. Cavanaugh
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Patent number: RE36355Abstract: A method of preparing potassium bromate replacer comprising an ascorbic acid composition in an effective amount to replace an oxidizing agent of potassium bromate is disclosed. The potassium bromate replacer essentially comprises ascorbic acid, food acid, and/or phosphate. It is a slow acting oxidant that is functional throughout the entire manufacturing process. It is also an effective oxidant that produces properly oxidized dough needed in the production of high quality, yeast-leavened products using various methods of the breadmaking process.Type: GrantFiled: May 14, 1996Date of Patent: October 26, 1999Inventor: Yoon J. Kim