Patents Examined by Katherine D LeBlanc
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Patent number: 10368562Abstract: A sugar coating or glaze with reducing sugars greater than about 16.5% and a viscosity ranging between 170 and 650 cP is applied onto an uncooked dough product during a continuous process in the production of baked snack foods. The sugar coating has a pH of between about 1.7-3.3. The glaze maintains its form as a liquid free of solids at room temperatures despite the presence of sugars over 60% refined sugars. The glaze is applied onto a dough the glazed product is then baked, forming a glazed baked snack food product having at least 5% of a smooth, shiny glaze on a surface of the snack food product.Type: GrantFiled: April 13, 2015Date of Patent: August 6, 2019Assignee: The Quaker Oats CompanyInventors: Catalina Maria Velez Argumedo, Sofia Leticia Fernandez Gomez, Beatriz Elena De la Pena Lavalle
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Patent number: 10357041Abstract: The disclosure concerns a method for producing a layered cookie comprising at least one biscuit and a filling, the layered cookie containing 10 wt % to 25 wt % fat and 15 wt % to 40 wt % sugar, wherein the slowly-digestible-starch-over-total-available-starch ratio of the layered cookie is at least 31 wt %, the method including: forming a dough comprising a cereal flour, fat, sugar and at most 8 wt % added water relative to the total weight of the dough; molding the dough into the shape of a biscuit; baking the biscuit; and assembling the biscuit with a filling to form a layered cookie; wherein the cereal flour comprises refined cereal flour, in an amount of at least 21 wt % over the total weight of the dough, with a water absorption under 55% as measured by Brabender® Farinograph®.Type: GrantFiled: June 20, 2012Date of Patent: July 23, 2019Assignee: Generale BiscuitInventors: Lionel Lanvin, Agathe Arlotti, Aliette Verel
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Patent number: 10306897Abstract: Methods and products related to a baked cereal product having a pre-baked SA content and a post-baked SAG content, wherein the post-baked SAG content is less than about 25% below the pre-baked SAG content.Type: GrantFiled: June 20, 2012Date of Patent: June 4, 2019Assignee: Generale BiscuitInventors: Monika Okoniewska, James A. Schulok, Tiffany Sepanski, Olivia Nnadi, Juliette Folz, Aliette Verel, Sophie Vinoy, Lionel Lanvin, Agathe Arlotti, Robin Wahl, Pierre Aymard
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Patent number: 10278411Abstract: A method for making highly soluble Stevia sweetener compositions is described. The resulting sweetener compositions readily provide high concentration solutions, and also possess superior taste qualities. The compositions can be used as sweeteners, sweetness enhancers, and flavor enhancers in foods, beverages, cosmetics and pharmaceuticals.Type: GrantFiled: November 11, 2015Date of Patent: May 7, 2019Assignee: PureCircle Sdn BhdInventors: Avetik Markosyan, Siddhartha Purkayastha, Marquita L. Johnson, Monica Moralma Garces Ortega
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Patent number: 10264803Abstract: Cooked and homogenized cheese products and methods, using supplemental phospholipids to provide reduced melt restriction and modulate oiling-off. One embodiment provides a cooked cheese product having at least one natural cheese in the range of 20 to 92 percent weight; a protein supplement in the range of 0.25 to 30 percent weight; and a phospholipid supplement in the range of about 0.1 to 1 percent weight; wherein cooked cheese product is homogeneous does not contain significant levels of emulsifying salts. The phospholipid supplement can be in the range of about 0.25 to 1 percent weight, and preferably 0.4 percent weight. Homogenizing the cooked cheese product can be by a pressure in the range of about 70 to 246 Kg/cm.Type: GrantFiled: August 30, 2011Date of Patent: April 23, 2019Assignee: KRAFT FOODS GROUP BRANDS LLCInventors: Edwin Gerardo Rivera, Rodrigo R. Roesch
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Patent number: 10194668Abstract: The disclosure concerns a method for producing a layered cookie comprising at least one biscuit and a filling, the layered cookie containing 10 wt % to 25 wt % fat and 15 wt % to 40 wt % sugar, wherein the slowly-digestible-starch-over-total-available-starch ratio of the layered cookie is at least 31 wt %, the method including: forming a dough comprising a cereal flour, fat, sugar and at most 8 wt % added water relative to the total weight of the dough; molding the dough into the shape of a biscuit; baking the biscuit; and assembling the biscuit with a filling to form a layered cookie; wherein the cereal flour comprises refined cereal flour, in an amount of at least 21 wt % over the total weight of the dough, with a water absorption under 55% as measured by Brabender® Farinograph®.Type: GrantFiled: June 20, 2012Date of Patent: February 5, 2019Assignee: Generale BiscuitInventors: Lionel Lanvin, Agathe Arlotti, Aliette Verel
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Patent number: 10194677Abstract: The present invention provides a white chocolate-impregnated food that is a porous food into which a white chocolate that contains a plant powder is impregnated. A median diameter of the plant powder is 5 to 20 ?m. In the white chocolate-impregnated food, the white chocolate that contains the plant powder is impregnated into inside of the porous food.Type: GrantFiled: December 26, 2012Date of Patent: February 5, 2019Assignee: Meiji Co., Ltd.Inventors: Aki Saijo, Terutaro Shimamura, Hiromitsu Iwanami
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Patent number: 10172374Abstract: A dried composition with various shapes that has heat resistance by which the dried composition is less likely to melt even being boiled and restorability (imbibition), and food product containing the dried composition. The dried composition including: agar and alginate at a weight ratio of 1:1 to 1:20, the alginate contains a salt of a monovalent cation and a salt of a divalent cation, the divalent cation is 0.04 to 0.30 mol per mol and further the monovalent cation is 0.10 to 0.70 mol per mol with respect to a monomeric unit of the alginate, a mol ratio of the divalent cation to the monovalent cation is 1.0:0.35 to 1.0:8.70, and the dried composition absorbs water and swells in distilled water at 20° C. and distilled water at 90° C., and in both the cases dried composition becomes a gel having a weight of 15 to 100 times of the dried composition.Type: GrantFiled: June 2, 2014Date of Patent: January 8, 2019Assignee: INA FOOD INDUSTRY CO., LTD.Inventors: Ken Makita, Hiromitsu Hamano, Kazuhiro Nagasaka, Yuji Uzuhashi
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Patent number: 10154674Abstract: The present invention is based on knowledge that basically, solid milk provided with both of adequate strength and solubility can be obtained by using only powdered milk as ingredient to be provided with compression molding under state where the porosity and the free fat is controlled within predetermined ranges, and then humidified and dried. Namely, solid milk having porosity of 30%-60%, and method of making solid milk including: a compression step for compressing powdered milk to obtain a solid form of compressed powdered milk; a humidifying step for humidifying the compressed powdered milk obtained by the compression step; and a drying step for drying the compressed powdered milk humidified by the humidifying step achieves the object of providing solid milk having preferred solubility and strength, and method of making the same.Type: GrantFiled: March 21, 2017Date of Patent: December 18, 2018Assignee: Meiji Co., Ltd.Inventor: Mitsuho Shibata
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Patent number: 10143207Abstract: A shelf stable, confectionary food product having a core and a confectionary coating. The core is formed from dehydrated crumbs, such as dehydrated cake crumbs sweetened with sugar, and a shortening-based matrix comprising shortening and water. When the dehydrated crumbs are combined with the shortening-based matrix, the crumbs rehydrate. The food product has a shelf life at room temperature of more than one month, such as more than 3 months, or more than 6 months, or up to 9 months.Type: GrantFiled: November 30, 2012Date of Patent: December 4, 2018Assignee: General Mills, Inc.Inventors: Akshay Arora, Jill Conley, Danielle Waite, Jeffrey F. Enz
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Patent number: 10051881Abstract: A method for producing instant noodles dried by a high-temperature hot air stream, wherein the noodles have a moreish taste and texture similar to fried noodles and yet have a low caloric value. The method for producing instant noodles dried by a high-temperature hot air stream comprises: step (a) producing a noodle band from a noodle dough prepared by adding an edible oil to a noodle dough material containing a raw material flour, and then producing raw noodle strands from the noodle band, step (b) adhering an edible oil to the raw noodle strands, and then steaming the raw noodle strands to produce steamed noodles, step (c) forming a noodle block by packing a predetermined amount of the steamed noodles into a retainer, and step (d) swelling and drying the noodle block by blowing a hot air stream at a temperature of 120° C. to 160° C. onto the noodle block from above and below the retainer at a stream speed of 30 m/s to 70 m/s for a period of 3 to 15 minutes.Type: GrantFiled: November 11, 2009Date of Patent: August 21, 2018Assignee: NISSIN FOODS HOLDINGS CO., LTD.Inventors: Hideki Takizawa, Takayuki Yagi
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Patent number: 10045556Abstract: A dried noodle having a porosity in a cross-sectional area of the noodle of from 0.1 to 15%, a unit porosity in the cross-sectional area of the noodle of from 0.01 to 1%, a gelatinization degree of 30 to 75% and a porous structure, the dried noodle being produced by a process including (a) preparing a noodle dough comprising a main raw material, water and a powder oil, which is entirely derived from an oil, in an amount of more than 0.5% by weight and less than 6% by weight with respect to a total weight of the main raw material, (b) forming a raw noodle body from the noodle dough, and (c) subjecting the raw noodle body to an airflow at a temperature of 90 to 150° C. to evaporate the water, thereby foaming, drying and gelatinizing the raw noodle body, wherein the entire process does not include steaming.Type: GrantFiled: March 7, 2017Date of Patent: August 14, 2018Assignee: TOYO SUISAN KAISHA, LTD.Inventors: Junya Kanayama, Hisashi Sugiyama, Masafumi Yamakoshi, Taku Ogura
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Patent number: 10022015Abstract: An automated, on-demand baking system including a computer controllable injector configured to be operative to programmably inject liquid baking ingredients through a wall of and into a mixing, baking and dispensing container, a computer controllable rotator configured to be operative to programmably rotate the mixing, baking and dispensing container containing baking ingredients, thereby mixing the baking ingredients into a dough, a heating generator operative to cause baking of the dough in the mixing, baking and dispensing container and a controller operative to govern the operation of the computer controllable injector, the computer controllable rotator and the heating generator.Type: GrantFiled: March 13, 2014Date of Patent: July 17, 2018Assignee: Genie Enterprise Ltd.Inventors: Doron Marco, Ayelet Carasso
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Patent number: 10004254Abstract: 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.Type: GrantFiled: January 5, 2017Date of Patent: June 26, 2018Assignee: General Mills, Inc.Inventors: Bernhard H. van Lengerich, Nathan W. Lukecart, Friedrich P. Meuser, Dieter Oberdoerfer, Wolfgang Bindzus
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Patent number: 10004242Abstract: The present specification provides, e.g., processes for infusing food bodies with infusion formulations, including long chain molecules such as soluble corn fiber, and provides food products infused with such formulations. Also provided are infusion formulations for performing such methods.Type: GrantFiled: April 6, 2011Date of Patent: June 26, 2018Assignee: Ocean Spray Cranberries, Inc.Inventors: Soumya Roy, Kellie Denson, Harold L. Mantius
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Patent number: 9974324Abstract: By interposing a batter containing trehalose between a microwave-absorbing heat generator which generates heat with microwave energy and a noodle-strip food, a crisp texture and a freshly pan-fried flavor and aroma can be exhibited by the batter upon microwave cooking.Type: GrantFiled: February 24, 2016Date of Patent: May 22, 2018Assignee: AJINOMOTO WINDSOR, INC.Inventors: Kazuya Hori, Masashi Sekine, Koichi Kunishima
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Patent number: 9936726Abstract: A food-grade encapsulate which comprises gelled proteins associated with a micronutrient, preferably a dietary mineral, as well as a process for producing the encapsulates are disclosed, with low micronutrient leakage during storage.Type: GrantFiled: July 13, 2012Date of Patent: April 10, 2018Assignee: Nextec S.A.Inventors: Ana Luiza Braga, Eric Kolodziejczyk, Christophe Joseph Etienne Schmitt
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Patent number: 9924730Abstract: The invention relates to an edible fat powder comprising at least two natural fats wherein the natural fat has a N10 of at least 10% and wherein the fat powder is a co-crystallized fat powder. The invention further relates to the use of said fat powder to prepare a fat containing emulsion. The invention also relates to a process for the preparation of said edible fat powder wherein the edible fat powder is prepared from a molten mixture comprising at least two natural fats.Type: GrantFiled: May 31, 2011Date of Patent: March 27, 2018Assignee: UNILEVER BCS US, INC.Inventors: Eckhard Flöter, Teunis de Man, Cornelis Sjouke Stellema
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Patent number: 9883679Abstract: The present disclosure relates to a dough for producing a biscuit having a slowly-digestible-starch-over-total-available-starch ratio of at least 31%, the biscuit comprising at least 29 wt % cereal flour, 5 to 22 wt % fat and at most 30 wt % sugar relative to the total weight of the biscuit, the dough comprising: cereal flour, fat, sugar and added water; and wherein the added water is in an amount of at most 8 wt % relative to the weight of dough.Type: GrantFiled: June 20, 2012Date of Patent: February 6, 2018Assignee: Generale BiscuitInventors: Robin Wahl, Agathe Arlotti, Lionel Lanvin, Pierre Aymard
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Patent number: 9848630Abstract: The embodiments herein provide a puffed and extruded popcorn product synthesized from cornmeal. The popcorn product is similar in appearance, texture and flavor to that of a regular popcorn. A cornmeal is mixed with water to obtain a mixture. The cornmeal is cooked under high temperature and pressure. The cornmeal is passed to the die holes provided at the end of the extruder by the hammer type twin extrusion screws. The corn is extruded out of the holes at a high velocity to obtain a corn product of irregular shape. The corn product into several pieces of desired length by a cutter. The cut pieces are dried with a drier before packaging.Type: GrantFiled: October 3, 2016Date of Patent: December 26, 2017Inventor: Saeid Yousef Zadeh