Patents Examined by Joseph Golian
  • Method of making crackers having a bread-like taste
    Patent number: 5275829
    Abstract: A cracker having a bread-like taste is formed from a dough for crackers which incorporates an aqueous suspension of a mixture of flour and yeast and a fermented mixture comprising flour and yeast.
    Type: Grant
    Filed: September 30, 1991
    Date of Patent: January 4, 1994
    Assignee: Barilla G.E.R. F.LLI-Societa per Azioni
    Inventors: Noel Haegens, Stefano Righi, Romeo Signani
  • Sweetening composition
    Patent number: 5273771
    Abstract: A composition which is suitable as the sweetener base of a sweet, reduced calorie food product such as an instant pie filling or a bakery cream, comprises erythritol, sorbitol and a glucose oligomer having a DE of 10 to 30, particularly 20 to 23. The composition may also contain fructose and/or maltitol or an intense sweetener such as aspartame.
    Type: Grant
    Filed: April 27, 1992
    Date of Patent: December 28, 1993
    Assignee: Cerestar Holding B.V.
    Inventors: Andre L. I. Rapaille, Augusta M. A. Peremans
  • Process for preparing a flavor concentrate
    Patent number: 5271949
    Abstract: The present invention relates to a process for preparing a flavour concentrate, involving the steps of:(a) mildly oxidising triglyceride fat, and(b) hydrolysing the triglyceride fat to a degree of hydrolysis exceeding 10%.It was found that flavour concentrates of improved quality are obtained if prior to or simultaneously with the hydrolysis of triglyceride fat, said fat is mildly oxidised.
    Type: Grant
    Filed: September 21, 1992
    Date of Patent: December 21, 1993
    Assignee: Van den Bergh Foods Company, Division of Conopco, Inc.
    Inventors: Petrus G. Haring, Ronald P. Potman
  • Pourable shortening containing lauric fat and method for preparing same
    Patent number: 5268191
    Abstract: Shortening compositions containing a lauric fat component such as coconut oil are provided in a form in which they are pourable and which have a eutectic characteristic wherein the solids content of the shortening composition is lower than the combined respective solids contents of the individual ingredients thereof, including a shortening base liquid edible oil component, the lauric fat component and, when desired, a flake component.
    Type: Grant
    Filed: October 7, 1991
    Date of Patent: December 7, 1993
    Assignee: Bunge Foods Corporation
    Inventor: Thomas G. Crosby
  • Method for decaffeinating coffee materials including a reverse osmosis permeate recycle
    Patent number: 5266342
    Abstract: An improved method for extracting caffeine from a coffee material, preferably raw coffee solids, with an extractant comprising supercritical carbon dioxide. Caffeine is continuously absorbed from the extractant with an aqueous wash solution in an absorber. This wash solution is continuously treated by reverse osmosis to form a caffeine-containing retentate stream and a permeate stream containing dissolved solids but substantially no caffeine. The permeate stream is recycled and used as wash water in the absorber or is used to prehydrate solid coffee materials, or both. The permeate stream comprises acidic dissolved solids.
    Type: Grant
    Filed: June 1, 1990
    Date of Patent: November 30, 1993
    Assignee: Kraft General Foods, Inc.
    Inventors: Jean E. Spence, Saul N. Katz, Gerald J. Vogel, Ravi Prasad
  • Egg pasteurization
    Patent number: 5266338
    Abstract: Egg products, particularly low cholesterol products, are pasteurized by contact with hydrogen peroxide at elevated temperature. The pasteurized egg is then contacted with catalase to convert the peroxide to water and diatomic oxygen, and the oxygen is then removed, preferably by in-line vacuum. The process enables the pasteurization of liquid eggs, particularly those based principally on egg whites, sufficiently to provide a storage-stable refrigerated liquid egg product.
    Type: Grant
    Filed: December 13, 1991
    Date of Patent: November 30, 1993
    Assignee: Nabisco, Inc.
    Inventors: Alexander S. Cascione, Harold Rapp
  • Process of producing a fermentation product with reduced ethanol content
    Patent number: 5266337
    Abstract: The invention relates to a fermentation product with reduced ethanol content from sugar-containing fruit juices or other sugar-containing substrates, which is obtainable by the means that a first partial amount of the substrate having a content in fermentable sugars from 5 to 30% by wt. is treated for fermentation with 0.01 to 5% by weight of yeast (calculated as dry substance) and, if need be, with assimilable nitrogen and/or phosphorus compounds, and treated with 0.1 to 2 volume parts of air or amount of oxygen equivalent to air per volume part and minute, until there has been established in the substrate an ethanol content of 1 to 10% by vol., in particular up to 7.5% by vol.; whereupon a second partial amount of the substrated is dosed in under continued gassing with air or with oxygen.
    Type: Grant
    Filed: February 5, 1991
    Date of Patent: November 30, 1993
    Assignee: Moselland e.G.
    Inventors: Gunter Barwald, Herrmann Pilz
  • Condiment
    Patent number: 5264240
    Abstract: The invention relates to the use of fenugreek (Trigonella foenum-graecum) for refining the taste of soy sauce, fish sauce, or combinations thereof and to solid and liquid condiments produced by the inclusion of fenugreek in soy sauce, fish sauce, or combinations thereof.
    Type: Grant
    Filed: March 8, 1993
    Date of Patent: November 23, 1993
    Assignee: CPC International Inc.
    Inventors: Claudia Ammedick-Naumann, Hans Bohrmann
  • Process for manufacturing dairy products with a reduced sterol content
    Patent number: 5264241
    Abstract: Process for manufacturing products with a reduced content of sterols and particularly of cholesterol, characterized in that the starting material is composed at least in part of dairy cream and is in the form of an oil-in-water emulsion, and in that it consists essentially of:contacting the starting material with a sufficient amount of cyclodextrin to form inclusion complexes with the sterols present in the fat, so as to render them extractable;inverting the oil-in-water starting emulsion into a water-in-oil emulsion;extracting the complexes formed in whole or in part.
    Type: Grant
    Filed: October 31, 1991
    Date of Patent: November 23, 1993
    Assignee: Roquette Freres
    Inventors: Jean Graille, Daniel Pioch, Michel Serpelloni, Leon Mentink
  • Method for manufacturing snack foods
    Patent number: 5264238
    Abstract: A method for manufacturing a snack food comprises the steps of preparing a paste of a ground or pulverized vegetable and/or fruit, the paste having a moisture content ranging from 50 to 85% by weight and a saccharide content ranging from 5 to 35% by weight, and then drying the paste to give a snack food having a moisture content ranging from 1 to 6% by weight and a bulk density ranging from 0.3 to 0.8 g/ml. The method can provide snack foods exhibiting palatability which has never been attained, mainly comprising vegetables and/or fruits, having a moisture content ranging from 1 to 6% and a bulk density ranging from 0.3 to 0.8 g/ml. The snack foods manufactured according to this method can be used as health confectionery after independently packaging or incorporating into a container.
    Type: Grant
    Filed: April 2, 1993
    Date of Patent: November 23, 1993
    Assignee: House Food Industrial Co., Ltd.
    Inventors: Kazumitsu Taga, Toshihiko Narukami, Misako Kawakado
  • Process for preparing dairy products with a low content of sterols, particularly of cholesterol
    Patent number: 5264226
    Abstract: The present invention relates to a process for preparing dairy products with a low content of sterols, particularly of cholesterol, characterized in that it consists essentially of contacting an oil-in-water emulsion comprising dairy fats with cyclodextrin in sufficient amount to form inclusion complexes with the sterols so that the latter can be extracted from the fat, and simultaneously or not, separating at least partly said complexes from the medium without inverting the starting oil-in-water emulsion.
    Type: Grant
    Filed: October 31, 1991
    Date of Patent: November 23, 1993
    Assignee: Roquette Freres
    Inventors: Jean Graille, Daniel Pioch, Michel Serpelloni, Leon Mentink
  • Process for flavoring foods with 2-carbomethoxy-1-pyrroline
    Patent number: 5262189
    Abstract: 2-Carbomethoxy-1-pyrroline is used as a flavoring agent for food products.
    Type: Grant
    Filed: October 2, 1992
    Date of Patent: November 16, 1993
    Assignee: Nestec S.A.
    Inventors: Philippe Duby, Tuong Huynh-Ba
  • Breadmaking dough conditioner
    Patent number: 5262182
    Abstract: 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: Grant
    Filed: August 3, 1992
    Date of Patent: November 16, 1993
    Assignee: Nisshin Flour Milling Co., Ltd.
    Inventors: Akira Kasahara, Koji Takeya, Hiroshi Takeshima, Ryuji Uemura
  • Pizza crust
    Patent number: 5260076
    Abstract: The improved pizza crust is made by incorporating an effective amount of a novel starch obtained from a plant having a genotype selected from the group consisting of amylose extender dull, dull horny, dull sugary-2, and dull waxy. The amount of novel starch added to the dough is 1 to 15 parts by weight based on parts by weight flour. Improved freezer resistance is provided to the crust by incorporating the novel starch.
    Type: Grant
    Filed: January 29, 1993
    Date of Patent: November 9, 1993
    Assignee: American Maize-Products Company
    Inventors: Susan Furcsik, Carol Stankus
  • Salt taste enhancers
    Patent number: 5260091
    Abstract: Compositions that are effective as salt substitutes and enhancers comprise novel mixtures of sodium chloride and derivatives of amiloride, indanyloxyacetic acid, or anthranilic acid. The present invention provides for a method of enhancing the saltiness of edible materials by the addition of the above-mentioned derivatives. The present invention further provides for a method of imparting saltiness to, or enhancing saltiness of, edible materials by the administration or use of the above-mentioned derivatives in lieu of the higher levels of sodium chloride that would be required if sodium chloride were being used alone.
    Type: Grant
    Filed: October 21, 1992
    Date of Patent: November 9, 1993
    Assignee: Interneuron Pharmaceuticals Inc.
    Inventors: Kenneth W. Locke, Stuart Fielding
  • Breadstick tasting bread-like, and method of making it
    Patent number: 5260075
    Abstract: A breadstick tasting bread-like is formed from a dough for breadstick making which incorporates an aqueous suspension of a mixture of flour and yeast. After said dough has been allowed to rise, and rolled, from the resulting sheet dough preforms are prepared which are then subjected to a preliminary, quick baking heat treatment step followed by baking to completion.
    Type: Grant
    Filed: October 2, 1991
    Date of Patent: November 9, 1993
    Assignee: Barilla G.E.R. F.LLI - Societa per Azioni
    Inventors: Noel Haegens, Romeo Signani
  • Process of preparing a tea product
    Patent number: 5258188
    Abstract: In a process of preparing a tea extract, the extract is adjusted to 20.degree.-80.degree. C., treated with tannase at pH=4-7 and then subjected to ultrafiltration at 2.degree.-90.degree. C. using a membrane with an average molecular weight exclusion point of at least 5000 Daltons (preferably at least 30,000 Daltons). The extract may finally be subjected to an additional filtration, preferably microfiltration. Also an instant a cold-water soluble tea powder or granulate is claimed.
    Type: Grant
    Filed: March 10, 1993
    Date of Patent: November 2, 1993
    Assignee: Thomas J. Lipton Co., Division of Conopco, Inc.
    Inventors: Bart Barmentlo, Willem J. Bel, Bruin Hoogstad, Sidney Pendlington, Nigel K. Slater
  • Method for stabilizing taste-modifier
    Patent number: 5256439
    Abstract: A method for stabilizing a taste-modifier comprising fresh Curculigo latifolia fruits, dried fruits thereof or a curuculin-containing material obtained therefrom which comprises heating said taste-modifier to 50.degree. to 90.degree. C.; or subjecting said taste-modifier to ultrahigh-temperature short-time pasteurization at 110.degree. to 150.degree. C. for two seconds to two minutes; is disclosed. Either of these methods enables the stable preservation of said taste-modifier, which is in the form of a crude product or an aqueous solution, for prolonged period of time.
    Type: Grant
    Filed: October 20, 1992
    Date of Patent: October 26, 1993
    Assignees: Yoshie Kurihara, Asahi Denka Kogyo Kabushiki Kaisha
    Inventors: Yoshie Kurihara, Hiroshige Kohno, Masaaki Kato, Kenji Ikeda, Masako Miyake
  • Deep-frozen, pre-proofed doughs
    Patent number: 5254351
    Abstract: The invention concerns with deep frozen, pre-proofed doughs that contain 0.5-10 wt % of a gelatin relating compound, optionally in combination with other dough improvers like ascorbic acid, vital gluten, xylanase, amylase or DATA-esters. In particular the combination with xylanase/amylase leads to unexpected results (s.v. and/or ovenspring of baked products made from the doughs). As gelatin relating compounds gelatin, hydrolysed gelatin, collagen hydrolysate and/or gelatin precursors can be used.
    Type: Grant
    Filed: December 23, 1991
    Date of Patent: October 19, 1993
    Assignee: Van den Bergh Foods Co., Division of Conopco, Inc.
    Inventors: Hendrikus B. de Boer, Marjolein L. Hagemans, Birgit Nestl, Jakob van der Meer
  • Bakery goods with liquid shortening system
    Patent number: 5254356
    Abstract: A liquid shortening emulsifier system is prepared for incorporation into chemically leavened baking formulations in order to provide baked products exhibiting enhanced moistness, both initially and when subjected to normal storage conditions. The liquid shortening emulsifier system includes, in addition to vegetable oil components, a combination of propylene glycol monoesters and of polycarboxylic acid esters of mono-diglycerides, particularly diacetyl tartaric acid esters of mono-diglycerides, succinic acid esters of mono-diglycerides, and combinations thereof.
    Type: Grant
    Filed: April 15, 1991
    Date of Patent: October 19, 1993
    Assignee: Bunge Foods Corporation
    Inventor: David Busken