Patents Examined by Mary S. Mims
  • Method of reducing slumping in pie dough
    Patent number: 5270065
    Abstract: A method of reducing slumping in pie dough crust and the product resulting from that method. The method comprises dusting pie dough with rice flour either before or after sheeting the dough.
    Type: Grant
    Filed: November 14, 1991
    Date of Patent: December 14, 1993
    Assignee: The Pillsbury Company
    Inventor: Mark S. Schanno
  • Feed supplements for ruminant animals
    Patent number: 5264227
    Abstract: Feed supplements for ruminant animals particularly buffer blocks for dairy cattle. The buffer block is prepared by forming a mixture containing at least about 60% by weight of buffer materials other than magnesium oxide (preferably sodium bicarbonate and/or sodium sesquicarbonate), at least about 20% by weight of magnesium oxide, and no more than about 16% by weight of a sugar-containing binder (e.g. molasses), and then shaping and compressing the mixture at a pressure of at least about 2800 pounds per square inch (19,306 kPa) for at least 8 seconds. The resulting block is acceptable to the animals despite its large content of buffer ingredients and has suitable physical and chemical properties for use as a free choice feed supplement block despite the simple and economical preparation process.
    Type: Grant
    Filed: March 10, 1992
    Date of Patent: November 23, 1993
    Assignee: Cooperative Federee de Quebec
    Inventors: Jean-Luc Laroche, Simon Baillargeon
  • Process for treating quinoa seeds and the product obtained
    Patent number: 5264231
    Abstract: Quinoa seeds are moistened so that the seeds have a dry matter content of from 65% to 85% by weight, and then the moistened seeds are treated with superheated steam after which the treated seeds are restored to temperature and pressure conditions to expand the volume of the seeds.
    Type: Grant
    Filed: April 22, 1992
    Date of Patent: November 23, 1993
    Assignee: Nestec S.A.
    Inventor: Remi Thomas
  • Extruded meat-based snack food and method for prearing same
    Patent number: 5262190
    Abstract: A high protein, shelf-stable, meat-containing snack product is provided which is in the form of a cellular, expanded extrudate which can be dried and flavored to yield nutritional snacks having excellent organoleptic properties. The final snack contains at least about 5% by weight meat (most preferably mechanically deboned poultry meat), and at least about 50% by weight wheat. The invention also comprehends a fabrication method wherein an initial mixture containing at least about 15% by weight meat and at least about 50% by weight wheat flour are mixed and passed through an extruder under time and temperature conditions to yield an expanded, cellular extrudate having the general appearance of a bread stick.
    Type: Grant
    Filed: February 12, 1993
    Date of Patent: November 16, 1993
    Assignee: Kansas State University Research Foundation
    Inventors: Frank E. Cunningham, Paul E. Neumann, Gordon R. Huber
  • Fat and egg yolk substitute for use in baking and process for using substitute
    Patent number: 5260087
    Abstract: A very low fat baking substitute compound for fat and egg yolks, and the methods recommended for using the compound in the preparation of baked goods. The substitute compound imparts a soft and rich texture to the baked goods as well as preserving taste. In addition to greatly reducing the fat, it completely eliminates the cholesterol content of the baked goods while significantly increasing its shelf life.
    Type: Grant
    Filed: September 29, 1992
    Date of Patent: November 9, 1993
    Inventor: Charles Stad
  • Baked goods, doughs or batters, dry mixes and methods for producing thereof
    Patent number: 5260082
    Abstract: Improved baked goods, doughs or batters, dry mixes and methods for producing same are provided by the addition of a special calcium citrate reaction product to the flour-containing baking ingredients.
    Type: Grant
    Filed: September 16, 1992
    Date of Patent: November 9, 1993
    Assignee: Kraft General Foods, Inc.
    Inventors: Frank delValle, Emanuel O. Gbogi, Fouad Z. Saleeb
  • Fresh pasta product and process of manufacture
    Patent number: 5258195
    Abstract: A fresh pasta product of glutinous flour, preferably durum semolina flour, Jerusalem artichoke flour and water, and a process of manufacturing this product is disclosed.
    Type: Grant
    Filed: September 18, 1992
    Date of Patent: November 2, 1993
    Inventor: Michael J. Lohan
  • Pasta chips and process of preparation
    Patent number: 5258196
    Abstract: A pasta chip and a process for preparing the chip are disclosed.
    Type: Grant
    Filed: September 18, 1992
    Date of Patent: November 2, 1993
    Inventors: Michael J. Lohan, Mariano Orozco
  • Process for the production of dried pastas
    Patent number: 5256435
    Abstract: Pasta prepared from a mixture of ground cereal product and water is cooked with steam while intermittently spraying water having a pH of from 5 to 5.5 and a temperature of at least 90.degree. C. on the pasta to hydrate the pasta, such that during cooking and hydration the temperature of the pasta does not fall below 97.degree. C., to obtain a cooked pasta having a dry matter content of from 35% to 45% by weight. The cooked pasta then is dried.
    Type: Grant
    Filed: September 18, 1991
    Date of Patent: October 26, 1993
    Assignee: Nestec S.A.
    Inventor: Herman J. Cuperus
  • Material for food and method for production thereof
    Patent number: 5246723
    Abstract: A material for food of slow digestive absorption, comprising a farinaceous substance and a fatty acid compound bonded to said farinaceous substance and having an occupation ratio to the amylose in the farinaceous substance by the fatty acid compound in the range of not less than 10%.
    Type: Grant
    Filed: March 15, 1990
    Date of Patent: September 21, 1993
    Assignee: Terumo Kabushiki Kaisha
    Inventors: Toshiki Kameyama, Naoya Amemiya, Toshiyasu Kato, Makoto Suzuki, Makoto Watanabe, Michiyo Shibata
  • Fried pasta snack food
    Patent number: 5238697
    Abstract: A healthful snack food containing wheat flour is made by frying a readily hydrated pasta product made by an extrusion process using low shear cooking conditions and moisture venting before extrusion.
    Type: Grant
    Filed: May 22, 1992
    Date of Patent: August 24, 1993
    Assignee: Designer Snacks, Inc.
    Inventors: Michael R. Babines, Phillip B. Sky, Barry A. D'Andrea
  • Filled bagel dough product and method
    Patent number: 5236724
    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: December 31, 1991
    Date of Patent: August 17, 1993
    Inventor: Alvin Burger
  • Processed food made of iodine-enriched wheat flour
    Patent number: 5232728
    Abstract: Processed foods made of iodine-enriched wheat flour contain 0.05 mg to 40 mg of iodine per 100 g of wheat flour. The iodine is provided by blending small quantities of residues of extracts from sea weeds in the Laminaria group into wheat flour used for the production of such processed foods as bread, cakes, cookies, noodles, and the like. It is possible to intake essential iodine easily without any sense of incongruity.
    Type: Grant
    Filed: March 20, 1992
    Date of Patent: August 3, 1993
    Assignees: Nitto Chemical Industry Co., Ltd., Unicolloid, Inc.
    Inventors: Takashi Miki, Michio Fukatsu, Seiki Harada
  • Ingestibles containing substantially tasteless sweetness inhibitors as bitter taste reducers or substantially tasteless bitter inhibitors as sweet taste reducers
    Patent number: 5232735
    Abstract: Sweetness inhibitors which are substantially tasteless have been found to be bitter taste inhibitors or blockers. Conversely, bitter taste inhibitors which are substantially tasteless have been found to be sweet taste inhibitors or blockers.
    Type: Grant
    Filed: June 1, 1990
    Date of Patent: August 3, 1993
    Assignee: Bioresearch, Inc.
    Inventors: Robert J. Kurtz, William D. Fuller
  • Frozen food and process for producing the same
    Patent number: 5232727
    Abstract: The frozen food of the present invention is produced by adding a gelling agent comprising gelatin to a dough mainly consisting of wheat flour, fat and egg. The process for producing the frozen food of the present invention comprises adding a gelling agent comprising gelatin to dough materials mainly consisting of wheat flour, fat and egg to thereby give a dough and then molding and freezing said dough.
    Type: Grant
    Filed: February 10, 1992
    Date of Patent: August 3, 1993
    Assignee: Asahi Denka Kogyo Kabushiki Kaisha
    Inventors: Masayuki Sugie, Norio Iwaki
  • Metal free and low metal salt substitutes containing lysine
    Patent number: 5229161
    Abstract: Salts containing lysine, chloride ion and succinic acid in which the lysine is present in greater molar concentration than the chloride or succinic acid possess a salty flavor making them useful as table salt substitutes and flavor enhancers. Low sodium and low potassium salts containing sodium or potassium in addition to the lysine, chloride ion and succinic acid also are disclosed.
    Type: Grant
    Filed: August 4, 1992
    Date of Patent: July 20, 1993
    Assignee: Michigan Biotechnology Institute
    Inventor: Richard Turk
  • Process for forming corn grit food products
    Patent number: 5225224
    Abstract: A high moisture content snack food prepared by heating corn grits in water and flavoring agents and thereafter cooling, shaping and quick freezing the product. In one embodiment the shaped product is fried before quick freezing.
    Type: Grant
    Filed: September 17, 1992
    Date of Patent: July 6, 1993
    Inventor: H. Christian VanNortwick
  • Process for producing flake style food
    Patent number: 5225231
    Abstract: The process for producing a flake style food of the present invention comprises adding a dehydrated vegetable to a seasoning solution, emulsifying the obtained mixture by stirring at a high speed of from 1,000 to 10,000 rpm within a temperature zone of from 10.degree. to 80.degree. C. for 1 to 10 minutes and mixing the emulsified product thus obtained with fish meat, poultry meat, cattle meat or artificial meat.
    Type: Grant
    Filed: July 5, 1991
    Date of Patent: July 6, 1993
    Assignee: Taiyo Fishery Co., Ltd.
    Inventors: Hiroshi Nakaie, Tahiko Inukai
  • Chemical leavening system
    Patent number: 5225225
    Abstract: The present invention provides an improved leavening system which comprises at least one leavening acid and at least one novel chemical leavening base. The new chemical leavening bases comprise a baking bicarbonate, preferably an alkali metal bicarbonate, ammonium bicarbonate, or a mixture thereof, which has been intimately admixed with a food grade, essentially water insoluble salt or oxide, such that the baking carbonate acts as a carrier for the insoluble salt or oxide which is essentially uniformly distributed throughout and in the surface of the bicarbonate. The leavening system can be used in any type of baked goods which is leavened by a leavening system which includes a gas generating base such as a baking carbonate and a neutralizing acid.
    Type: Grant
    Filed: September 30, 1992
    Date of Patent: July 6, 1993
    Assignee: Church & Dwight Co., Inc
    Inventors: Mary E. C. Thomas, M. Stephen Lajoie
  • Chemical leavening system
    Patent number: 5225226
    Abstract: The present invention provides an improved leavening system which comprises at least one leavening acid and at least one novel chemical leavening base. The new chemical leavening bases comprise a baking bicarbonate, preferably an alkali metal bicarbonate, ammonium bicarbonate, or a mixture thereof, which has been intimately admixed with a food grade, essentially water insoluble salt or oxide, such that the baking carbonate acts as a carrier for the insoluble salt or oxide which is essentially uniformly distributed throughout and in the surface of the bicarbonate. The leavening system can be used in any type of baked goods which is leavened by a leavening system which includes a gas generating base such as a baking carbonate and a neutralizing acid.
    Type: Grant
    Filed: September 30, 1992
    Date of Patent: July 6, 1993
    Assignee: Church & Dwight Co., Inc.
    Inventors: Mary E. C. Thomas, M. Stephen Lajoie