Patents Examined by Mary S. Mims
  • Edible, hand held containers made of cookie dough and method and apparatus for making the same
    Patent number: 5223286
    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 tarter). The leavening agent is approximately 10-60% by volume of the amount of leavening agent used in normal cookie dough recipes.
    Type: Grant
    Filed: December 19, 1990
    Date of Patent: June 29, 1993
    Assignee: Selbak's Cookie Cones, Inc.
    Inventor: Will L. Selbak
  • Laminated pastry dough
    Patent number: 5221546
    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, polyol and oil, and a shortening and starch 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 phase.
    Type: Grant
    Filed: June 14, 1991
    Date of Patent: June 22, 1993
    Assignee: The Procter & Gamble Company
    Inventors: Katherine L. Moore, Rose A. Dabek
  • Reduced calorie flavored popcorn
    Patent number: 5215770
    Abstract: Reduced calorie flavored popcorns are provided having flavored toppings containing significant quantities of polydextrose, together with water and one or more flavoring and sweetening agent(s), e.g., caramel, fruit flavorings or cinnamon, and a minor amount of sodium bicarbonate. Finished popcorns in accordance with the invention have a calorie content of up to about 100 calories per ounce, and in particularly preferred forms a calorie content of from about 60-65 calories per ounce, representing a 50% calorie reduction as compared with conventional products. Where air-popped popcorn is used, the calorie content is up to about 85 calories per ounce.
    Type: Grant
    Filed: March 13, 1992
    Date of Patent: June 1, 1993
    Assignee: Kansas State University Research Foundation
    Inventor: Fadi M. Aramouni
  • Instant grits
    Patent number: 5213837
    Abstract: Instant grits, which closely resembles natural grits in mouth feel, flavor and consistency, are prepared by cooking a gum-free aqueous grits slurry under controlled conditions for a limited period of time and drying the slurry rapidly prior to breaking up the obtained dried product and packaging it.
    Type: Grant
    Filed: December 26, 1991
    Date of Patent: May 25, 1993
    Assignee: Martha White Foods, Inc.
    Inventors: John G. Mast, Jr., Bradley J. Wiersum, Franz X. Ecker
  • Wheat milling process and milled wheat product
    Patent number: 5211982
    Abstract: Milling quality wheat is milled by first removing germ and outer bran layers amounting to approximately 8-10 % of the weight of the wheat in a pearling process. The pearled wheat is then milled in a conventional roller mill to produce flour or semolina. Unexpectedly high yields have been observed, and the process yields a milled product which is unusually high in aleurone cell wall fragments for a given ash content.
    Type: Grant
    Filed: July 29, 1991
    Date of Patent: May 18, 1993
    Assignee: ConAgra, Inc.
    Inventor: Warner Wellman
  • Process for the production of flavoured pastas
    Patent number: 5211977
    Abstract: Dried pastas having a flavoring agent incorporated therein in an amount of at least 3% by weight are prepared by first mixing a ground starchy product, a starch, an emulsifier, a gelling agent, a flavoring agent, and softened water. The mixture then is extrusion-cooked and extruded to provide an extrusion-cooked, shaped pasta. The cooked, shaped pasta is contacted with an aqueous calcium solution and then dried.
    Type: Grant
    Filed: June 26, 1991
    Date of Patent: May 18, 1993
    Assignee: Nestec S.A.
    Inventors: Thomas W. Hauser, Jurg Lechthaler
  • Stabilizing unmilled brown rice by ethanol vapors
    Patent number: 5209940
    Abstract: The present invention relates to stabilizing unmilled or partially milled brown rice by contact thereof with ethanol vapors. The present invention also encompasses products of said stabilizing including, stabilized unmilled or partially milled brown rice, and partially stabilized flour produced by grinding of said stabilized unmilled or partially milled brown rice.
    Type: Grant
    Filed: May 2, 1991
    Date of Patent: May 11, 1993
    Assignee: The United States of America as represented by the Secretary of Agriculture
    Inventors: Elaine T. Champagne, Robert J. Hron, Sr., George Abraham
  • Reduced fat pies and methods of preparing the pies
    Patent number: 5208060
    Abstract: A pie product (pie dough or pie crust) containing a reduced amount of fat. The pie product contains a hard vegetable fat, and a softer fat. A method of preparing the pie product includes the steps of:(a) preparing a cohesive mass comprising flour, a first-stage fat, and water wherein the first-stage fat is a vegetable fat having a Wiley melting point below 110.degree. F. and a Solid Fat Index at 70.degree. F. and less than or equal to 49, preferably in the range of 20-49; and(b) adding a second stage fat to the mass obtained in step (b) in order to obtain a dough, wherein the second-stage fat is a vegetable fat having a Wiley melting point below 115.degree. F. and a Solid Fat Index at 70.degree. F. in the range of 20 to 73 and wherein fat B is added in a molten state.
    Type: Grant
    Filed: March 4, 1992
    Date of Patent: May 4, 1993
    Assignee: Van den Bergh Foods Co., Division of Conopco, Inc.
    Inventors: Peter M. Gautchier, John D. Chapman
  • Fried flavor roux base and method for production
    Patent number: 5206046
    Abstract: A fried flavor roux base is provided by cooking a starch such as grain flour and the like with fats and oils under controlled conditions for producing roux having definitive fried taste as can be correlated by the color of the roux. The fried flavor roux base can consist of a dry mix which can be directly added to hot water or other hot fluids to form a gravy or sauce substantially free of lumps or can be applied to other food products in the form of breadings, stuffings and the like. The roux base can effectively be produced having fried flavor wherein the flavor intensity can be adjusted through the process steps of heating, timing and quenching.
    Type: Grant
    Filed: July 24, 1992
    Date of Patent: April 27, 1993
    Inventor: W. R. Seeds
  • Choline-containing compositions as salt substitutes and enhancers and a method of preparation
    Patent number: 5206049
    Abstract: Novel compositions comprising mixtures of sodium chloride and choline-containing compounds which are effective as salt substitutes or enhancers are disclosed along with a method for imparting saltiness to, or enhancing the saltiness of, edible materials by the addition of these novel compositions. A method for enhancing the saltiness of edible materials by the addition of choline-containing compounds is also disclosed. Further, a process of producing the novel compositions in the form of free-flowing granules of good shelf-life and acceptable saltiness is disclosed.
    Type: Grant
    Filed: February 11, 1992
    Date of Patent: April 27, 1993
    Assignee: Interneuron Pharmaceuticals, Inc.
    Inventors: Stuart Fielding, Kenneth W. Locke, Alvin Kershman
  • Stable pizza food article, process for preparing same and coating composition used in same
    Patent number: 5202138
    Abstract: Described is a pizza food article having high shelf stability and having the advantage of avoidance of etching of oil through the dough. The invention also contemplates multi-layer pizza dough-containing pizza articles.
    Type: Grant
    Filed: December 28, 1987
    Date of Patent: April 13, 1993
    Assignee: International Flavors & Fragrances Inc.
    Inventor: Richard J. Stypula
  • Method of preparing green beans and the resulting product
    Patent number: 5200219
    Abstract: Fresh green beans in a plastic container that have an extended shelf life, the green beans being treated to slow down the normal deterioration of the beans by immersing the green beans in water at a temperature and for a time sufficient to cool the interior of the beans to that temperature, to sanitize the beans by removing spores and bacteria, and to replace some of the water lost by the beans after harvesting. After the immersion step, the moisture is removed from the surface of the green beans at a temperature of 40.degree. F. to 44.degree. F., and thereafter the beans are graded and packed into the plastic container, keeping the bean temperature below 48.degree. F.
    Type: Grant
    Filed: December 20, 1991
    Date of Patent: April 6, 1993
    Inventor: Jeffrey R. Twyman
  • Prepared food product with sweet corn and method of preparing same
    Patent number: 5196225
    Abstract: A method for improving a prepared food product of the type with ground field corn, includes grinding mature sweet corn to produce ground sweet corn and substituting that ground sweet corn for at least a portion of the ground field corn ingredient of the food product. The food product is then prepared in the usual manner with the mature ground sweet corn. The invention is directed to the improved prepared food product, as well as to the method of preparing it.The method of the invention is applicable for enhancing both human food products as well as various pet food products.
    Type: Grant
    Filed: June 20, 1990
    Date of Patent: March 23, 1993
    Inventor: Raymon W. Lush
  • Laminated doughs
    Patent number: 5194273
    Abstract: A process is described for the preparation of laminated doughs, wherein the laminated dough has a number of fat layers having a different thickness. Such a dough is obtained by a process wherein the total amount of lamination fat is divided over several lamination steps. The invention is also concerned with a laminated dough, optionally in frozen condition and with baked products, obtained after baking of the dough.
    Type: Grant
    Filed: March 5, 1991
    Date of Patent: March 16, 1993
    Assignee: Van den Bergh Foods Co., Division of Conopco Inc.
    Inventors: Dirk W. de Bruijne, Theodorus J. Liefkens, Aleksander A. Reszka
  • Pack for foods and process for the production thereof
    Patent number: 5194272
    Abstract: Pack for containing foods made from a porous material, and having for sealing purposes on at least one part of an inner wall of the food pack at least two different fat-based impregnations, at least one of which is a first or prime coat and at least one other is a cover glaze or impermeable top glaze, wherein at least the cover glaze or impermeable top glaze is free from saccharose.
    Type: Grant
    Filed: July 3, 1990
    Date of Patent: March 16, 1993
    Assignee: Sudmilch Aktiengesellschaft
    Inventors: Werner G. Munk, Manfred Klecker, Franz Haas
  • Wheat milling process and milled wheat product
    Patent number: 5194287
    Abstract: Milling quality soft and hard wheat is milled by first removing outer bran layers and germ, amounting to approximately 6% of the weight of the wheat in a vertical pearler. The pearled wheat is then milled in a conventional roller mill to produce flour and farina. Unexpectedly high yields have been observed, and the process yields a milled product which is unusually low in pericarp cell wall fragments for a given ash content and high in aleurone content. An unusually high proportion of the total food grade product is low ash product.
    Type: Grant
    Filed: February 10, 1992
    Date of Patent: March 16, 1993
    Assignee: ConAgra, Inc.
    Inventor: Warner Wellman
  • Corn rings and method of manufacture
    Patent number: 5192574
    Abstract: A process for producing expanded corn snack products. The products are preferably made in a fluted ring shape, and have an expanded, airy texture. The process for producing the products includes successive cutting steps wherein the corn is comminuted to a relatively narrow particle size distribution with most of the corn retained on a #40 or #60 mesh screen. The corn is comminuted by impelling whole cooked corn kernels against a blade and through a screen having a ratio of open area screen material of from about 1:1 to about 3:1.
    Type: Grant
    Filed: December 13, 1991
    Date of Patent: March 9, 1993
    Assignee: Miles J. Willard
    Inventors: Dewey R. Hunt, Veldon M. Hix, Miles J. Willard, Kyle E. Dayley
  • Composite dough product and a process for producing same
    Patent number: 5192564
    Abstract: The present invention describes a composite dough mass for producing a baked product comprising an inner dough portion and an outer dough portion, wherein the outer dough comprises a conventional leavened dough and the inner portion comprises a leavened dough with less oven spring than the outer dough portion. The composite material provides a means of producing a baked product of comparable quality to a product which employs only leavened dough of good baking characteristics. The present invention provides a means of adding to the inner dough portion a significant level of a fibrous additive such as soy polysaccharide or cellulosic material, to provide a bread of reduced calories, yet produce a product of acceptable oven spring bread of the composite dough material.
    Type: Grant
    Filed: July 5, 1991
    Date of Patent: March 9, 1993
    Assignee: Continental Baking Company
    Inventor: Abdel Abdelrahman
  • Method for the production of food and novel food product
    Patent number: 5190780
    Abstract: A method is provided for the production of a generally-cylindrical overlapped-folded, loaded, rolled dough food product.
    Type: Grant
    Filed: April 25, 1991
    Date of Patent: March 2, 1993
    Inventors: Amos Fehr, Joseph Chong
  • Low fat snack
    Patent number: 5188859
    Abstract: A process for preparing low fat shaped snack products having a light, crispy, crunchy texture is disclosed. A dough is formed from 50% to 80% flour, preferably potato flour, and water (20% to 50%), and formed into a sheet from which snack pieces are cut. The snack pieces are coated with an oil, constrained in a mold and cooked, preferably with hot air or superheated steam, to provide a snack having 10% to 20% fat and having a fried-like texture and flavor.
    Type: Grant
    Filed: October 25, 1990
    Date of Patent: February 23, 1993
    Assignee: The Procter & Gamble Company
    Inventors: Richard W. Lodge, Charles H. Allen