Patents Examined by Mary S. Mims
  • Patent number: 5514395
    Abstract: A filled bagel dough product has a hollow spherical shell filled with cream cheese. The dough is formed into an open ball, which is sealed after insertion of a scoop of cream cheese. The filled ball is steamed to skin outer and inner crusts, then baked to provide a dense crumb. The resulting product is freezable for long shelf-life.
    Type: Grant
    Filed: August 16, 1993
    Date of Patent: May 7, 1996
    Inventor: Alvin Burger
  • Patent number: 5487904
    Abstract: A beverage base of crystallized sugar grains having a mean diameter of 250 .mu.m to 500 .mu.m and a cocoa powder coating has a poured apparent voluminal mass (d1) of from 630 g/1 to 750 g/l, a free apparent voluminal mass (d2) of from 750 g/1 to 860 g/l and a degree of compressibility (d2-d1)/d2 below 20%.
    Type: Grant
    Filed: May 24, 1994
    Date of Patent: January 30, 1996
    Assignee: Nestec S.A.
    Inventor: William G. Caly
  • Patent number: 5472732
    Abstract: An indigestible dextrin characterized in that the dextrin contains:(A) up to 50% of 1.fwdarw.4 glycosidic linkages, and(B) at least 60% of an indigestible component,(C) the content of indigestible component as actually determined varying within the range of .+-.5% from a value Y calculated from at least one equations, i.e., Equations 1 to 30, given in the specification,(D) the indigestible dextrin being prepared by adding hydrochloric acid to potato starch and heating the potato starch at 120.degree. to 200.degree. C. using an extruder,the value Y being a calculated content (%) of the indigestible component.
    Type: Grant
    Filed: October 16, 1992
    Date of Patent: December 5, 1995
    Assignee: Matsutani Chemical Industries Co., Ltd.
    Inventors: Kazuhiro Ohkuma, Yoshio Hanno, Kazuyuki Inada, Isao Matsuda, Yasuo Katta
  • Patent number: 5466475
    Abstract: A method for filling the noodles into a fry retainer during the production of the noodles, wherein the noodles are disentangled and are uniform so that the frying of the noodles is entirely and uniformly carried out without maldistribution from the outside of the brick to the center thereof, and the noodles are given a fine quality and form. Noodles having a fixed length are placed into the fry retainer and a pressure member creates downward pressure on the noodles in the retainer.
    Type: Grant
    Filed: May 19, 1993
    Date of Patent: November 14, 1995
    Assignee: Nissin ShokuhinKabushiki Kaisha
    Inventors: Masahiro Yamasaki, Masaru Chiba, Takashi Yokogoshi, Kenji Kodama, Tatsuo Yamaya, Masakazu Yokoyama
  • Patent number: 5466476
    Abstract: This invention relates to a process for making a pastry dough, and in particular for making a pie crust dough. The process involves making two phases, a dough like mixture of flour, water, salt and oil, and a shortening, starch and polyol phase. These phases are laminated to make a heterogeneous pastry dough which has a flaky tender texture when baked. This dough composition is made in manner which is largely independent of processing temperatures and mix times. The dough is characterized by having multiple, discontinuous layers which are interrupted by regions of gluten and the starch/fat/polyol phase.
    Type: Grant
    Filed: September 3, 1991
    Date of Patent: November 14, 1995
    Assignee: The Procter & Gamble Company
    Inventors: Gilbert Finkel, Katherine L. Moore
  • Patent number: 5464647
    Abstract: A quick-cooking barley product can be cooked by hydrating in at least an equal volume of boiling water (typically 1:1.5 barley to water) for from 5 to 15 minutes followed by a 5 minute stand. It has a cooked texture, as measured by a shear press value of 70 top 95 lbs/force (preferably 75-90) and appearance similar to long cooking barley. The product can be prepared without any flattening or flaking of the barley. The process comprises: cooking pearled barley to raise the moisture content of the barley to 55 to 65%; subjecting the barley to an atmosphere of ambient-pressure, saturated steam while spraying hot water onto the barley in order to obtain a drained moisture of 70%-80%; draining; and drying to a moisture content of about 12% or less.
    Type: Grant
    Filed: October 13, 1993
    Date of Patent: November 7, 1995
    Assignee: Kraft Foods, Inc.
    Inventor: Donald L. Messick
  • Patent number: 5458903
    Abstract: The invention is a high fat biscuit mix as well as dough and biscuit products resulting therefrom. The mix comprises flour, a leavening agent, and emulsifier along with a protein supplement and shortening. The shortening has a high initial solids content at low temperatures (50.degree. F.) and a melting point of 104.degree. F. or less resulting in a biscuit product having an improved moistness, flakiness and uniform height. The protein supplement and emulsifier generally provide a product having an improved outer crust layer, improved height and shape, and an interior which is tender without being doughy. The mix and resulting dough comprise a high concentration of fat and further a high concentration of fat contributed by shortening chips within the dough.
    Type: Grant
    Filed: December 21, 1994
    Date of Patent: October 17, 1995
    Assignee: The Pillsbury Company
    Inventors: Cynthia A. Colson, Gregg J. Moder
  • Patent number: 5451417
    Abstract: A frozen dough which does not need to be thawed and proofed prior to baking. The dough includes a specific leavening system consisting of sodium or potassium bicarbonate and a leavening acid wherein sodium or potassium bicarbonate is present in the amount of from 3.2% to 3.7% and the leavening acid is present in such an amount as to completely neutralize the bicarbonate. The dough also includes yeast in the amount necessary to impart aroma and flavor of a proofed product.
    Type: Grant
    Filed: April 23, 1993
    Date of Patent: September 19, 1995
    Assignee: Van den Bergh Foods Co., Division of Conopco, Inc.
    Inventors: Shelly L. Freyn, Deborah E. Freedman, David M. King
  • Patent number: 5439696
    Abstract: The invention is a high ratio baking composition as well as a method for producing high ratio baked products such as a cake which does not use chlorinated flour. The composition of the invention generally comprises heat treated flour, fiber and protein.
    Type: Grant
    Filed: August 25, 1993
    Date of Patent: August 8, 1995
    Assignee: The Pillsbury Company
    Inventors: Gerald O. Rabe, Thomas A. Meyers
  • Patent number: 5436015
    Abstract: The present invention relates to a process for producing a flavored, enrobed pasta product, said process comprising: (a) applying a first aqueous composition to pasta; (b) contacting said pasta with an edible coating material to form a coated pasta; (c) applying a second aqueous composition in conjunction with intermixing of the coated pasta; and (d) drying said coated pasta. The present invention further comprises a flavored, enrobed pasta product prepared in accordance with the above-described process.
    Type: Grant
    Filed: April 2, 1992
    Date of Patent: July 25, 1995
    Assignee: The Quaker Oats Company
    Inventors: Patrick J. Patterson, Hideo Tomomatsu, Arun K. Bansal
  • Patent number: 5433961
    Abstract: A tumbling bed of edible cores is formed which has a longitudinal axis extending from an entrance end to an exit end of the tumbling bed. Individual edible cores travel through the tumbling bed from the entrance end to the exit end by rotating in a generally helical path along the longitudinal axis of the bed. The edible cores are coated within the bed by repeatedly tumbling through both a wet zone(s) and a dry zone(s) formed within the bed. These wet and dry zones are formed, respectively, by spraying the surface of the tumbling bed with a hydrating liquid and by dusting the surface of the tumbling bed with a farinaceous powder. Both the wet and dry zones thus formed are generally rectangular, but not overlapping, zones with the major dimensions of these rectangular zones being substantially parallel to the longitudinal axis of the tumbling bed.
    Type: Grant
    Filed: February 16, 1993
    Date of Patent: July 18, 1995
    Assignee: The Procter & Gamble Company
    Inventors: David A. Lanner, Benito Romanach, Yen C. Hsieh, Martin A. Mishkin
  • Patent number: 5431939
    Abstract: Methods of treating liquid, semiliquid and solid foods to make them safer to eat and/or to improve the keeping quality of the product. Among the steps that can be employed are: the use of a biocidally active form of oxygen to reduce the population of indigenous microbes, the removal from the food of indigenous gases which may cause spoilage, the replacement of gases removed from the product with gases which are chemically inert or biologically sterile or both, and the asceptic packaging of the treated product. The selected process steps are carried out for a time and at a temperature sufficient to facilitate production of substantially more natural and safer foods than can be obtained if traditional methods of pasteurization are employed.
    Type: Grant
    Filed: August 19, 1991
    Date of Patent: July 11, 1995
    Assignee: OED, Inc.
    Inventors: James P. Cox, Jeanne M. Cox, Robert W. Duffy Cox
  • Patent number: 5429835
    Abstract: An improved fried snack product is provided which is fabricated by a two step process including initial extrusion followed by frying, preferably in a wet condition wherein the extrudate has a moisture content of from about 16-40% by weight. The starting mixture fed to the extruder preferably includes an amount of low protein flour (e.g., cake flour) in order to increase the expansion of the product upon frying. Fried snacks in accordance with the invention exhibit a smooth, even appearance, and have excellent organoleptic properties. Extrusion is advantageously carried out using an initial preconditioner and a co-rotating twin screw extruder equipped with a venting apparatus along the length thereof.
    Type: Grant
    Filed: November 19, 1992
    Date of Patent: July 4, 1995
    Assignee: Wenger Manufacturing, Inc.
    Inventors: Marc L. Wenger, Jeffrey C. Herbster
  • Patent number: 5429834
    Abstract: A pregelatinized waxy starch provides for the production of cohesive, continuously machineable doughs from starchy materials or ingredients having starch with no- or low-gluten contents. The pregelatinized waxy starch is admixed with only a portion of the at least one starchy material and only a portion of the water needed to form a machineable dough. This mixing procedure results in uniform hydration of the pregelatinized waxy starch and avoids tearing of the dough sheet during machining. The moisture content of the dough sheets is reduced substantially from above about 25% by weight by heating in air, preferably in a gas-fired oven, to obtain chip-like snacks, such as potato chips and corn chips, having a low oil content, a blistered appearance, and a crisp texture.
    Type: Grant
    Filed: May 7, 1993
    Date of Patent: July 4, 1995
    Assignee: Nabisco, Inc.
    Inventors: Kevin Addesso, Theresa E. Dzurenko, Mark J. Moisey, Harry Levine, Louise Slade, James M. Manns, Richard D. Fazzolare, James Ievolella, Martha Y. Wang
  • Patent number: 5425527
    Abstract: An edible, hand held food product that may be used as a container for ice cream and other frozen confections is formed from a shell of baked cookie dough. Unlike traditional wafer ice cream cones, the thickness of the wall of the ice cream cone of the present invention is at least approximately 1/8" thick. The cookie dough that is used to produce the ice cream cone of the present invention is normal cookie batter comprised of a liquid, eggs, shortening, flour, sugar, and dry flavoring ingredients, with a reduced amount of leavening agent (i.e. baking powder, baking soda or cream or tartar). The leavening agent is approximately 10-60% by volume of the amount of leavening agent used in normal cookie dough recipes.
    Type: Grant
    Filed: April 6, 1993
    Date of Patent: June 20, 1995
    Assignee: Selbak's Cookie Cones, Inc.
    Inventor: Will L. Selbak
  • Patent number: 5424088
    Abstract: Starch and a minor amount of natural gum additive are processed together so that the polysaccharide components of each substance are completely dissolved in water, and the resulting blend is recovered. Upon drying, the blend produces a product which hydrates rapidly and which yields dispersions that are not only smooth and viscous, but also possess considerable lubricity. These products are useful in foods as thickening agents, suspending agents, and fat substitutes.
    Type: Grant
    Filed: December 17, 1992
    Date of Patent: June 13, 1995
    Assignee: The United States of America as represented by the Secretary of Agriculture
    Inventors: Donald D. Christianson, George F. Fanta
  • Patent number: 5419240
    Abstract: An apparatus for producing a brick of the fried noodles comprising a fry retainer having permeable small holes, a lid, and oil removal means for forcibly sucking and removing the oil and the fat contained in the brick of the fried noodles through the bottom of said fry retainer raised above the oil surface immediately after completing the frying.
    Type: Grant
    Filed: November 9, 1992
    Date of Patent: May 30, 1995
    Assignee: Nissin Shohuhin Kabushiki Kaisha
    Inventors: Kenkichi Morishita, Tatsuo Yamaya, Toshinari Hirata
  • Patent number: 5413805
    Abstract: Ready-to-eat, low or no fat granola cereal is prepared from a 60% to 85% cereal base by coating the cereal base with 10% to 30% sugars and drying. The granola cereal product contains little or no added fat and from 30% to 50% cereal flakes, 10% to 40% other cereal ingredients including 5% to 20% crisp rice, 5% to 20% rolled grains and up to 20% cereal flour. Optionally from 1% to 5% maltodextrin is added to tackify the product.
    Type: Grant
    Filed: August 31, 1992
    Date of Patent: May 9, 1995
    Assignee: Kraft Foods, Inc.
    Inventors: Phillip Delpierre, III, Pamela J. Stanyon, Charles R. Eldred
  • Patent number: 5409729
    Abstract: A heat expanded whole kernel corn snack food, and a process of making such a corn snack food is disclosed. The corn snack food is made by selecting a corn variety, drying corn kernels of the corn variety to less than about 20 wt. %, soaking the dried corn kernels in water to achieve a moisture content of above about 25 wt. %, separating the soaked corn kernels from the water, heating the soaked corn kernels in an edible oil to expand the kernel and cook the starches interior to effect desirable flavor and texture and then separating the expanded corn kernels from the oil. Seasonings may be added to the fried product.
    Type: Grant
    Filed: June 15, 1993
    Date of Patent: April 25, 1995
    Assignee: GEF, Inc.
    Inventor: Stanley A. Friesen
  • Patent number: RE35038
    Abstract: A process for producing a frozen whole juice product, in which juice is frozen in plastic containers that have substantially planar faces after freezing.
    Type: Grant
    Filed: May 30, 1990
    Date of Patent: September 19, 1995
    Assignee: The Fresh Juice Company
    Inventors: Steven Smith, Eric Schafler