Patents Examined by Elizabeth A. Hatcher
  • Patent number: 4401684
    Abstract: This invention relates to a method of preserving hops from oxidation. Hops are often required to be stored for long periods and are therefore subject to deterioration due to oxidation. The method of this invention overcomes this problem by adding ascorbic acid to the hops. The ascorbic acid is oxidized in preference to the hops and therefore prevents the hops from being oxidized.The introduction of ascorbic acid powder during the hops pelletizing process and immediately after the hammermilling steps also prevents the loss of valuable hop constituents which naturally occurs during the pelletizing process.
    Type: Grant
    Filed: October 1, 1981
    Date of Patent: August 30, 1983
    Assignee: Australian Hop Marketers Pty. Ltd.
    Inventor: Jan P. Versluys
  • Patent number: 4399155
    Abstract: Agents and methods of use thereof for replacing the conventional triglyceridal shortening in yeast-raised bakery products, particularly pan breads, with resulting fresh slice characteristics comprising about 20% by weight succinylated monoglycides, or edible salt derivatives thereof, and a remainder portion of a combination of sodium stearoyl lactylates and calcium stearoyl lactylates. Preferably, the triglyceridal shortening of the bakery products is totally replaced by the agents in powdered form.
    Type: Grant
    Filed: May 4, 1981
    Date of Patent: August 16, 1983
    Assignee: Top-Scor Products, Inc.
    Inventor: Curtis J. Forsythe
  • Patent number: 4397880
    Abstract: Cookie bits having a specific cone-like configuration and composition. The bits are useful as a snack food product and also are found to be, among other uses, particularly suitable for incorporation into ice cream without detracting from the quality, taste, and appearance of the cookie bits or the ice cream. The cookie bits permit adaptation and use of conventional cookie baking machinery and when used in ice cream, of conventional ice cream machinery. The cookie bits may be flavored with fine cocoa as well as other flavorings.
    Type: Grant
    Filed: April 19, 1979
    Date of Patent: August 9, 1983
    Assignee: Deer Park Baking Co.
    Inventor: William G. Crothers
  • Patent number: 4397881
    Abstract: Cookie bits of a count of approximately 2000 per lb. are disclosed wherein each bit has a specific part cylindrical, part conical configuration. These bits are also found to be, among other uses, particularly suitable for incorporation into ice cream without detracting from the quality, taste and appearance of the cookie bits or ice cream. The cookie bits permit adaptation and use of conventional cookie baking machinery when used in ice cream, or conventional ice cream machinery. The cookie bits may be flavored with fine cocoa, as well as other flavorings, and may be chocolate coated.
    Type: Grant
    Filed: March 5, 1981
    Date of Patent: August 9, 1983
    Assignee: Deer Park Baking Co.
    Inventor: William Crothers
  • Patent number: 4396635
    Abstract: A method of preparing tender, moist and light cakes using microwave radiant energy is disclosed. A packaged culinary mix especially adapted for preparing microwaved baked goods is also disclosed. This mix comprises sugar and flour, the ratio of sugar to flour being 1.4:1 to 2:1, leavening, 0% to 16% shortening, and about 2% to 10% emulsifier.
    Type: Grant
    Filed: July 8, 1982
    Date of Patent: August 2, 1983
    Assignee: The Procter & Gamble Co.
    Inventors: Richard M. Roudebush, Patrick D. Palumbo
  • Patent number: 4395426
    Abstract: Disclosed are dry mixes for the preparation of baked goods having yeasty flavor that do not require dough kneading or lengthy fermentation steps. Such mixes comprise flour, chemical leavening agents, active dry yeast, and a selected gum mixture comprising propylene glycol alginate, and a member selected from the group consisting of karaya gum, guar gum, xanthan gum, carboxymethyl cellulose, carregeenan gum, and mixtures thereof. Baked goods prepared from doughs made from the dry mixes herein require no kneading step. After a shortened fermentation step, the doughs can be baked in a conventional manner. The resultant baked goods are characterized by high specific volume and a bread-like consistency and texture.
    Type: Grant
    Filed: July 27, 1981
    Date of Patent: July 26, 1983
    Assignee: General Mills, Inc.
    Inventor: Steve T. Fan
  • Patent number: 4394397
    Abstract: A process for producing instant-cooking pasta products such as noodles, spaghetti, macaroni and the like having a porous, cellular structure which enables the products to be rehydrated for consumption within a short period of time, and which exhibit good integrity, firm texture, and desirable flavor upon rehydration. A blend containing a major proportion by weight of a farinaceous starch-containing ingredient, such as semolina, and lesser amounts of gluten, microcrystalline cellulose and an edible vegetable oil is introduced into an extrusion cooker together with a sufficient amount of water to provide an expandable mixture. The mixture is subjected to severe mechanical working at elevated temperatures and pressure to rapidly cook the mixture, causing gelatinization of the starch and thermosetting of the gluten, and is extruded through a plurality of die orifices into the atmosphere.
    Type: Grant
    Filed: October 2, 1981
    Date of Patent: July 19, 1983
    Assignee: Carnation Company
    Inventors: Josephine E. Lometillo, John M. Wolcott
  • Patent number: 4393084
    Abstract: Disclosed are a dry mix and a process which enable the quick preparation of high quality bread. The dry mix is characterized by its ability to form a high quality bread in less than two hours, and preferably less than about 90 minutes. In its broad aspects, the mix requires the presence of flour, from 1.5 to 2.5% quick-leavening active dry yeast, and from 0.1 to 0.75% of a dough conditioner comprising either calcium stearoyl-2-lactylate or sodium stearoyl-2-lactylate. The combined action of the ingredients in this simplified bread formula permits the elimination of the fermentation and kneading steps directly following mixing of the bread mix with water. This permits a simplified process comprising: mixing the dry mix with water to form a dough, shaping the dough for baking, proofing the units for from about 30 to about 45 minutes, and baking.
    Type: Grant
    Filed: June 1, 1981
    Date of Patent: July 12, 1983
    Assignee: Nabisco Brands, Inc.
    Inventors: Seymour Pomper, Glenn D. LaBaw
  • Patent number: 4393087
    Abstract: A process for the production of a floating aquatic food pellet is disclosed which avoids the use of extrusion-expansion equipment to provide floatability. Conventional pelleting equipment may be used to produce a pellet from farinaceous-proteinaceous mixtures, which contains sufficient expanded grain particles to provide buoyancy or floatability. A hardenable or vitrifiable matrix containing a liquid carbohydrate material, a water soluble phosphorous source, a colloid material and an alkaline earth oxide is included to prevent compaction of the expanded grain particles during pelleting and provide structural integrity and floatability to permit feeding by an aquatic species.
    Type: Grant
    Filed: May 4, 1981
    Date of Patent: July 12, 1983
    Assignee: Ralston Purina Company
    Inventors: Richard D. Sullins, Kent J. Lanter
  • Patent number: 4389420
    Abstract: A glaze is provided which can be used on a refrigerated dough contained in a container and adapted for storage in a refrigerated dough case. The glaze is so formulated that it will remain on the surface of the dough and provide a glaze on the exterior of the bread product made from the dough after baking.
    Type: Grant
    Filed: May 11, 1981
    Date of Patent: June 21, 1983
    Assignee: The Pillsbury Company
    Inventors: Samuel H. Yong, Donna J. Perlbachs, Glenn R. Wallin, Roberta C. Houle
  • Patent number: 4389421
    Abstract: The addition of organic compounds containing 1,8 epoxy groups such as 1,8-cineole will prevent or significantly reduce light struck flavor in malt beverages.
    Type: Grant
    Filed: October 30, 1981
    Date of Patent: June 21, 1983
    Assignee: Busch Industrial Products Corporation
    Inventor: S. R. Palamand
  • Patent number: 4388336
    Abstract: A self supporting pliant dough product is provided which has provided in the formulation a drying agent which reduces the perception of gumminess in baked dough products. The dough can be chemically leavened and adapted for containment in a container for storage under refrigerated conditions.
    Type: Grant
    Filed: May 11, 1981
    Date of Patent: June 14, 1983
    Assignee: The Pillsbury Company
    Inventors: Samuel H. Yong, George R. Anderson, Liza Levin
  • Patent number: 4384010
    Abstract: The efficiency of grinding cereal grains, particularly corn, is improved by grinding the cereal grain in the presence of a hygroscopic polyhydric alcohol, e.g., propylene glycol.
    Type: Grant
    Filed: October 10, 1980
    Date of Patent: May 17, 1983
    Assignee: The Dow Chemical Company
    Inventors: Mauricio Bermudez, Richard R. Klimpel, Steven D. Sands
  • Patent number: 4382964
    Abstract: An improved process for producing a salty seasoning by fermentation, wherein the improvement is characterized in that the feeding of raw materials, fermentation or ripening is carried out in the co-presence of potassium chloride and sodium chloride.As compared with the product obtained by a conventional process, the salty seasoning obtained by the above process has a better flavor and has a much lower sodium chloride content so that it is suitable for use in a low sodium diet.
    Type: Grant
    Filed: October 15, 1980
    Date of Patent: May 10, 1983
    Assignee: Kikkoman Corporation
    Inventors: Fumio Noda, Akio Hagiwara, Kazuya Hayashi, Takashi Iwaasa, Takeji Mizunuma, Toshio Sakasai
  • Patent number: 4382096
    Abstract: A process for producing high quality wheat-flour bread capable of long-term storage in which a wheat meal is homogeneously combined with a maize (corn) flake flour produced by partially digesting the maize flour to increase the water absorption capacity thereof and combining the flour with yeast, water, salt and leavening to form a dough which is portioned and formed into loaves, permitted to rise and baked.
    Type: Grant
    Filed: July 24, 1981
    Date of Patent: May 3, 1983
    Assignee: Kolacsai Suto-Es Edesipari Vallalat
    Inventors: Istvan Janosi, Tihamer Jankovits, Lajos Kiss, Anna Toth nee Balogh, Beno Nagy, Janos Hadjinak
  • Patent number: 4381315
    Abstract: A refrigerated dough and method of manufacture are provided which will result in a baked product having a bread-like texture and/or allows the use of fast acting leaveners. The dough is adapted for being contained in a pressurized container and adapted for storage under refrigerated conditions.
    Type: Grant
    Filed: May 11, 1981
    Date of Patent: April 26, 1983
    Assignee: The Pillsbury Company
    Inventors: Samuel H. Yong, Douglas A. Edmonson, Leah G. Evans, Deena G. Hohle, Susan H. Jensen, Leslie S. O'Keefe, Debra S. Laatsch
  • Patent number: 4380555
    Abstract: A novel powder preparation, comprising a base of a sucroglyceride on a support of an edible salt of casein and a maltodextrin.The powder preparation is easy to handle and to incorporate into a dough, and it improves certain rheological properties of the dough. The powder preparation provides particular advantages in dough for baking crackers, industrial bakery products, leavened and unleavened flake pastry, lining pastry, and the like.
    Type: Grant
    Filed: March 19, 1981
    Date of Patent: April 19, 1983
    Assignee: Rhone Poulenc Industries
    Inventors: Jean-Claude Campagne, Jean Chollet, Pierre Redien
  • Patent number: 4379795
    Abstract: A process for preparing and cooking corn dogs which are batter coated weiners upon a stick has a fry tank and coating bin mounted on a frame. Food articles are impaled by sticks driven through clasps in slots in a stick clamp. The food articles are dipped into a coating substance by elevation of the coating bin. The articles are elevated by rotating or flipping them above the lip of the fry tank and immersed in hot grease within the fry tank, cooked, and then elevated by rotating or flipping them out of the fry tank. The sticks are unclasped from the stick clamps and placed on a receiving tray. Thermostatically controlled heating elements suspended above the floor of the tank heat the grease.
    Type: Grant
    Filed: April 3, 1978
    Date of Patent: April 12, 1983
    Assignee: Automated Food Systems, Inc.
    Inventor: Glenn E. Walser
  • Patent number: 4378377
    Abstract: Disclosed are comestibles, particularly ready-to-eat cereals, having an exterior coating sweetened with aspartame as well as methods of preparing such coated comestibles. The methods of preparation comprise: (a) preparing an aqueous suspension comprising sufficient amounts of vegetable protein isolates to provide a viscosity of 50 to 25,000 cp. (65.degree. F.) and from about 0.1% to 4% aspartame; (b) enrobing a comestible with the aqueous suspension at a temperature of from about 50.degree. F. to 100.degree. F. to apply sufficient amounts of aspartame so as to provide between about 0.05% to 0.4% aspartame; and then (c) drying the comestibles to a final moisture content of less than about 5%.
    Type: Grant
    Filed: January 25, 1982
    Date of Patent: March 29, 1983
    Assignee: General Mills, Inc.
    Inventor: Robert J. Gajewski
  • Patent number: 4377602
    Abstract: The present invention relates to a process for the preparation of hydrolyzed products from whole grain, and such derived products. The invention solves the problem of obtaining a protein and sugar containing product able to be filtrated whereby this is achieved by treating whole grain, as wheat, maize, rye, barley, oat, and rice, with a proteolytic enzyme to transform waterinsoluble proteins into watersoluble products, and further to treat the starch contents with an amylase free from other carbohydrate hydrolyzing enzymes to form watersoluble starch products, as mono and disaccharides, removing the bran fraction and removing water to obtain a dry, semimoist, or liquid but concentrated derived product. The product is to be added as a sweetening agent in food products as bread, drinks, and cereal products, whereby the bran obtained can be used in bread as fiber additive.
    Type: Grant
    Filed: February 17, 1981
    Date of Patent: March 22, 1983
    Assignee: Nordstjernan AB
    Inventor: Ernst Conrad