Packaged Product Is Dough Or Batter Or Mix Therefor Patents (Class 426/128)
  • Patent number: 10220999
    Abstract: An easy opening flexible package is provided. The package is suitable for containing raw dough and other products, especially products that create pressure within the package by expansion or by giving off gas such as carbon dioxide.
    Type: Grant
    Filed: February 6, 2015
    Date of Patent: March 5, 2019
    Assignee: Sonoco Develoment, Inc.
    Inventor: Scott William Huffer
  • Patent number: 10182574
    Abstract: An automated preparation of flatbread, particularly tortillas, by an apparatus for includes packing dough portions in capsules for enabling the dough to be suitable for extended refrigerated and unrefrigerated storage. The capsules are gas-tight sealed with a foil and conveyed in upside-down position on a conveyor belt. The foil is removed by two adjacent shafts which grip the foil and tear it off. The capsule is then positioned on a holding ring and the dough portion falls downwardly onto a lower pressing and baking plate. An upper pressing and baking plate swivels downwardly by an actuator for pressing and baking the dough. After lifting the upper plate away, the finished flat bread glides out of the apparatus.
    Type: Grant
    Filed: February 21, 2013
    Date of Patent: January 22, 2019
    Assignee: FALTEV AG
    Inventors: Carlos Ruiz, Jonas Müller, Louis Renaud Paul François Frachon
  • Patent number: 9763455
    Abstract: A system to make a bread loaf includes means for moving continuously pans along a predetermined path, each pan including at least one cavity sized and configured for making a bread loaf. Means conditioning continuously a batch of unconditioned dough reduces the size of air pockets therein to form a conditioned dough. Means continuously extrude the batch of conditioned dough at a controlled volumetric feed rate and at a controlled pressure to provide a constant stream of conditioned dough that is continuously cut into individual packets. The entire batch is converted into individual packets of conditioned dough corresponding to a predetermined number of bread loaves to be produced from the batch, with all the packets deposited individually in cavities of the pans within 10-20 minutes after mixing ingredients that make the batch.
    Type: Grant
    Filed: July 10, 2013
    Date of Patent: September 19, 2017
    Assignee: Stewart Systems Baking, LLC
    Inventor: Augusto Florindez
  • Patent number: 8895091
    Abstract: A cover shell and container assembly comprising the cover shell and a tray or pan is disclosed. The cover shell includes inward projecting standoffs which restrict movement of a food product in the pan or tray and reduces damage to decorative elements of the food product during distribution and/or transport.
    Type: Grant
    Filed: March 1, 2013
    Date of Patent: November 25, 2014
    Assignee: Schwan's Global Supply Chain, Inc.
    Inventor: Stephen Richard Boyer
  • Publication number: 20140308408
    Abstract: Described are refrigerator-stable, chemically-leavened dough compositions, packaged dough products, and methods for preparing the same, wherein the dough compositions can be packaged and stored in a pressurized package.
    Type: Application
    Filed: April 16, 2013
    Publication date: October 16, 2014
    Applicant: General Mills, Inc.
    Inventors: David J. Domingues, Scott Kackman, David A. Kirk, Jason Nagy, Tal Tostenson, Matthew W. Lorence
  • Publication number: 20140272015
    Abstract: Container assemblies are presented, some of which comprise a container having a wall that includes a window; a top coupled to the wall, the top comprising a removable lid; and a bottom coupled to the wall. In certain embodiments, the assembly may include two sockets coupled to the wall; and a handle coupled to the two sockets such that the handle may move in the sockets. In certain embodiments, the container assembly comprises edible products, and it comprises a sleeve coupled to the container that is configured to hold a financial transaction card. Ornamental designs for container assemblies and edible products, such as cookies, are also disclosed.
    Type: Application
    Filed: March 15, 2013
    Publication date: September 18, 2014
    Inventors: Nathan D. Ehrlich, Sarah Moffat
  • Patent number: 8821950
    Abstract: The present invention provides an innovative packaging for microwave preparation of expandable food, such as cookies, an innovative food product prepared from the packaging and the method of preparation thereof. The innovative packaging includes first and second susceptor sheet portions each having an accordion-like shape; one or more members for spacing the susceptor sheet portions at a predetermined distance; and an expandable uncooked food placed between the two susceptor sheets, wherein the food is in intimate contact with sheet portions and becomes efficiently browned and crisped during microwave cooking. The food is preferably a cookie dough.
    Type: Grant
    Filed: April 29, 2008
    Date of Patent: September 2, 2014
    Assignee: Nestec S.A.
    Inventors: Urban Nilsson, Deborah Belser
  • Publication number: 20140234495
    Abstract: A sleeve is disclosed for adornment and decoration of a baked good, including reshaping, to produce an appearance other than that of the original baked good. The sleeve may be constructed of a mineral-based substrate including a graphic on an outer surface.
    Type: Application
    Filed: December 24, 2013
    Publication date: August 21, 2014
    Applicant: MOON CHERIE
    Inventor: Sheri MERSOLA
  • Patent number: 8778426
    Abstract: The self-making bread method includes: weighing a certain amount of ingredients according to a bread recipe and placing them in a bread ingredient box; putting the bread ingredient box into the corresponding containing region of the top portion of the bread machine; using the jagged ring of the bottom portion of said containing region to open the thin film of the bottom portion of the bread ingredient box, so the ingredients will fall into the mixing container in the bread machine; controlling the water delivering mechanism inside the bread machine to deliver a certain amount of water into said mixing container; starting the mixing device inside the bread machine, which mixes the ingredients into an appropriate dough; turning off the mixing device; energizing the electric heating tube in the bread machine, to bake the dough inside the mixing container into bread.
    Type: Grant
    Filed: August 20, 2010
    Date of Patent: July 15, 2014
    Assignee: Tsann Kuen (Zhangzhou) Enterprise Co., Ltd.
    Inventors: Chih Ming Wen, Shangqian Gao
  • Patent number: 8637105
    Abstract: The invention provides batter-like compositions including flour or flour replacement ingredient, sweetener, a fat source, a chemical leavening system, and a setting agent. The resulting batter-like compositions are capable of being formed into discrete product pieces (such as pucks), and maintaining the discrete product form throughout storage and handling of the batter-like composition prior to baking. The invention further provides methods of preparing batter-like compositions having a discrete form, and methods of using such batter-like compositions to provide baked goods.
    Type: Grant
    Filed: August 3, 2006
    Date of Patent: January 28, 2014
    Assignee: General Mills, Inc.
    Inventors: Yang Kou, James R. Baeten, Jill Conley, Anita Fishbach, Christine M. O'Connor
  • Patent number: 8637106
    Abstract: The invention relates to low-fat batter-like compositions comprising flour or a flour replacement, sweetener, about 3% weight or less of a fat component, a fat replacing fiber having a high water-holding capacity, a leavening system, a setting agent, and a total moisture content of about 40 to about 50 weight percent.
    Type: Grant
    Filed: November 16, 2007
    Date of Patent: January 28, 2014
    Assignee: General Mills, Inc.
    Inventor: Yang Kou
  • Patent number: 8632831
    Abstract: Shelf stable microwave dessert packaged food products for individual servings comprise a novel, shielded packaging or container including a microwave shielded cup; a shelf-stable ready-to-heat uncooked product disposed within the cup, a modified low oxygen atmosphere in the headspace above the batter, and a peelably removable, low gas permeability sealing membrane. The articles provide high preparation abuse tolerance notwithstanding the low, controlled portion quantities (100 calorie) of batter.
    Type: Grant
    Filed: January 14, 2008
    Date of Patent: January 21, 2014
    Assignee: General Mills, Inc.
    Inventors: Michael R. Perry, Joanne J. Garbe, Peter S. Pesheck
  • Patent number: 8597702
    Abstract: A method to improve shelf life of a baked edible product includes baking dough in a sealable container that is provide with a lining of flexible material, thereby converting the dough into a baked edible product. Thereafter, a top surface of the baked edible product is covered using the flexible material and placed against a surface at baking temperature. The container may be inverted. Thereafter, the container and baked edible product is cooled in a dry and sterile atmosphere.
    Type: Grant
    Filed: December 13, 2012
    Date of Patent: December 3, 2013
    Inventor: Yoshihiko Akimoto
  • Patent number: 8591975
    Abstract: The present invention provides a refrigerated, unbaked dough product comprising a leavened dough and a high moisture filling at least partially enrobed in the leavened dough. The filling comprises water a gelling agent or thickening agent. The filling has a water moisture to fat content ratio (if fat is present) greater than or equal to 1.8. The filling exhibits particular rheological properties at certain temperatures, wherein the filling has an uncooked 20° C. G? value of at least about 4,000 pascals, and a 80° C. G? of at least about 1000 Pa. The water activity of the filling is at least about 0.85. The dough product is disposed within a container at a pressure greater than one atmosphere. The thus provided product exhibits excellent storage and baking characteristics, with highly desired organoleptic properties.
    Type: Grant
    Filed: February 19, 2003
    Date of Patent: November 26, 2013
    Assignee: General Mills, Inc.
    Inventors: Victor Huang, Jalayne Martin, Jeffrey Enz, Jean Louis Weber, Lisa Kopas-Lane
  • Publication number: 20130295243
    Abstract: A method of forming a loaf of bread having at least two textures is provided that includes forming a first portion of dough that corresponds to a first texture, forming a second portion of dough that corresponds to a second texture, and heating the first portion and the second portion of dough in a single bread pan to form the loaf of bread having a first end of the first texture, a second end of the second texture, and a central section having both the first texture and the second texture.
    Type: Application
    Filed: July 1, 2013
    Publication date: November 7, 2013
    Inventors: Robert C. Meyer, JR., Wayne Flood
  • Patent number: 8568810
    Abstract: The self-making bread method includes: weighing a certain amount of ingredients according to a bread recipe and placing them in a bread ingredient box; putting the bread ingredient box into the corresponding containing region of the top portion of the bread machine; using the jagged ring of the bottom portion of said containing region to open the thin film of the bottom portion of the bread ingredient box, so the ingredients will fall into the mixing container in the bread machine; controlling the water delivering mechanism inside the bread machine to deliver a certain amount of water into said mixing container; starting the mixing device inside the bread machine, which mixes the ingredients into an appropriate dough; turning off the mixing device; energizing the electric heating tube in the bread machine, to bake the dough inside the mixing container into bread.
    Type: Grant
    Filed: March 8, 2013
    Date of Patent: October 29, 2013
    Assignee: Tsann Kuen (Zhanghou) Enterprise Co., Ltd.
    Inventors: Chih Ming Wen, Shangqian Gao
  • Patent number: 8545914
    Abstract: A carrier for food products such as muffins and cupcakes includes a pan and a cover. The pan including multiple pan wells that project from an upper surface thereof. At least some of the pan wells each includes an opening in respective bottom surfaces thereof. The cover includes multiple cover wells or supports projecting from a surface thereof, each corresponding to one of the pan wells. At least some of the cover wells each includes a support extending from a bottom surface thereof. The cover secures to and substantially covers the pan in a first configuration. The pan nests on the cover in a second configuration such that the supports project through a respective one of the openings.
    Type: Grant
    Filed: May 31, 2012
    Date of Patent: October 1, 2013
    Assignee: Focus Products Group International, LLC
    Inventor: Michael R. Mastroianni
  • Publication number: 20130129874
    Abstract: Described are packages useful for food and non-food items, wherein the packages include a closure, an aperture located on the closure, and an insert that covers the aperture; the package can optionally be pressurized and certain embodiments can be designed to contain a dough product for refrigerated storage.
    Type: Application
    Filed: July 28, 2011
    Publication date: May 23, 2013
    Applicant: GENERAL MILLS, INC.
    Inventors: John J. Fenske, Jennifer S. Barta, Diane M. Phillips
  • Patent number: 8414941
    Abstract: Described are dough compositions and methods of making dough compositions, the dough compositions being chemically leavened and being prepared from ingredients that include a low temperature inactive yeast and a yeast inhibitor; the methods include inactivating the low temperature inactive yeast to inhibit the metabolic activity of the yeast as desired; the compositions and methods can be used, e.g., to prepare refrigerated dough products.
    Type: Grant
    Filed: December 20, 2007
    Date of Patent: April 9, 2013
    Assignee: General Mills, Inc.
    Inventor: David J. Domingues
  • Publication number: 20130064925
    Abstract: Described are methods and compositions relating to non-developed dough compositions leavened by chemical leavening systems that include an encapsulated basic chemical leavening agent, wherein the dough composition can be refrigerated in a low pressure package and can exhibit desired browning upon baking.
    Type: Application
    Filed: May 15, 2012
    Publication date: March 14, 2013
    Inventor: David J. Domingues
  • Patent number: 8354131
    Abstract: The packaging system includes a first food product sealed within an inner wrapper, a second food product positioned within a tray and spacing the first food product from the tray, and an outer wrapper sealing the first food product, sealed within the inner wrapper, the second food product and the tray therein. A shield is disposed on the tray and is in contact with more than one surface of the second food product. Prior to microwave heating, the inner and outer wrapper are removed.
    Type: Grant
    Filed: November 5, 2008
    Date of Patent: January 15, 2013
    Assignee: Kraft Foods Global Brands LLC
    Inventors: Renee Gan, Gary Smith, Ya-yu Pai, Keith Forneck
  • Patent number: 8307982
    Abstract: A cake container having a base (14) and a transparent cover (16) lying over the base, both being constructed of heat-formed plastic sheets, with peripheries of the base and cover securely latched together in a way that avoids sudden movement during unlatching. The base has a largely vertical peripheral wall (24) forming a plurality of dimples (26), and the cover has a lower peripheral wall (30) with a plurality of dimple-receiving regions (32). Each dimple-receiving region includes a chimney (52) that receives a dimple until the dimple lies at the top portion (60) of the chimney. The cover then can be turned so the dimple enters a dimple-receiving cavity (54) that prevents the cover from moving up off the base until the cover is turned back. The cover has a plurality of vertical ribs (172, 173, 174) forming wide panels (182) and forming narrow panels (180) between the wide panels. Stickers (124) adhere to peripheries of the cover and base to show the customer that there has been no tampering.
    Type: Grant
    Filed: August 18, 2003
    Date of Patent: November 13, 2012
    Assignee: PWP Industries, Inc.
    Inventor: Terry Vovan
  • Publication number: 20120225169
    Abstract: Described are developed, refrigerator-stable, dough compositions in moderately-pressurized packages and related methods, wherein the dough compositions contain chemical leavening agents that include low and high solubility acidic agents and encapsulated basic agent.
    Type: Application
    Filed: May 9, 2012
    Publication date: September 6, 2012
    Inventors: David J. Domingues, David A. Kirk
  • Patent number: 8226999
    Abstract: One embodiment includes a package system containing a main container with a smaller container nested in it. The smaller container is filled with a secondary food item designed to be mixed into the primary food item. The smaller container is placed within the main container. The area of the main container not occupied by the smaller container includes a main food item. Both containers are sealed with one film. Before consumption, a consumer will place the package in a microwave to heat. Once heated, the smaller container is removed from the main container, creating space in the main container previously occupied by the smaller container. The main food item in the main container will re-position creating space between the top of the main food item to the edge of the main container. The secondary item can be added into the main container without overflowing out of the main container.
    Type: Grant
    Filed: May 20, 2010
    Date of Patent: July 24, 2012
    Assignee: Barilla G. E R Fratelli S.p.A.
    Inventors: Iain Roberts, Eleanor Luna, George Kyaw Soe Maung Aye, Jeewon Jung, Giancarlo Tedeschi, Valentina Masotti, Francesca Passoni, Giancarlo Minervini, Daniela Riniker, Sue Lai, Jennifer Mehlman, Jennifer Mitkal, Michele Amigoni, Andrea Bordini
  • Patent number: 8187649
    Abstract: Described are methods and compositions relating to non-developed dough compositions leavened by chemical leavening systems that include an encapsulated basic chemical leavening agent, wherein the dough composition can be refrigerated in a low pressure package and can exhibit desired browning upon baking.
    Type: Grant
    Filed: May 19, 2005
    Date of Patent: May 29, 2012
    Assignee: General Mills Marketing, Inc.
    Inventor: David J. Domingues
  • Patent number: 8187648
    Abstract: Described are developed, refrigerator-stable, dough compositions in low pressure packages and related methods, wherein the dough compositions contain chemical leavening agents that include an encapsulated basic agent.
    Type: Grant
    Filed: May 19, 2005
    Date of Patent: May 29, 2012
    Assignee: General Mills Marketing, Inc.
    Inventor: David J. Domingues
  • Patent number: 8151992
    Abstract: The invention relates to a receptacle particularly for solid or pasty products, its method of manufacture and a packaging for such a product comprising a receptacle supporting it and a container removably receiving this receptacle. The invention applies to the packaging of all solid or semi-solid products and in particular to food products such as unripened cheeses or cheese specialties. This receptacle (1) has a bottom (3) and a side wall (8) which extends from the bottom and which incorporates rigid wall retention means (4) capable of keeping it in an upright position relative to the bottom, these retention means being spaced over the periphery of the wall while being connected together in twos by flexible means (5) for unfolding/uplifting the wall which are formed by determined zones of at least one flexible film (2) and which are capable of allowing the reversible transition of the wall from its upright position to a folded-down position in which it extends the bottom in a more fanned-out manner.
    Type: Grant
    Filed: February 17, 2010
    Date of Patent: April 10, 2012
    Assignee: Bongrain SA
    Inventors: Laurence Adeline, Marc Hinojosa
  • Patent number: 8151674
    Abstract: A layer cutting apparatus includes a tray having an interior defined by a bottom and sidewall. A sleeve is at least partially disposed in the interior of the tray, and a cutting line is attached to the sleeve. The cutting line is configured to be removed from the sleeve by pulling the line away from the tray at one point of the sidewall.
    Type: Grant
    Filed: August 30, 2010
    Date of Patent: April 10, 2012
    Assignee: General Mills Marketing, Inc.
    Inventors: James R. Baeten, Vanessa L. Little, Karalyn A. Littlefield, Mark W. Yungner, Robert A. Zoss, Linda Baggio
  • Patent number: 8128955
    Abstract: Disclosed is a solid or semi-solid foodstuff for human consumption, the foodstuff comprising creatine suspended in solid form in an edible supporting matrix; the foodstuff being in the form of a bar.
    Type: Grant
    Filed: May 28, 2004
    Date of Patent: March 6, 2012
    Assignee: The Original Creatine Patent Company
    Inventors: Alan N. Howard, Roger C. Harris
  • Patent number: 8124149
    Abstract: The packaging system includes a first food product sealed within an inner wrapper, a second food product positioned within a tray and spacing the first food product from the tray, and an outer wrapper sealing the first food product, sealed within the inner wrapper, the second food product and the tray therein. A shield is disposed on the tray and is in contact with more than one surface of the second food product. Prior to microwave heating, the inner and outer wrapper are removed.
    Type: Grant
    Filed: November 5, 2008
    Date of Patent: February 28, 2012
    Assignee: Kraft Foods Global Brands LLC
    Inventors: Renee Gan, Gary Smith, Ya-yu Pai, Keith Forneck
  • Patent number: 8057834
    Abstract: A method for manufacturing a portable cinnamon roll includes forming raw dough in the shape of a sphere having a central pocket, placing cinnamon, frosting and sugar within the central pocket and cooking the raw dough with cinnamon, frosting and sugar until it is fully prepared for consumption.
    Type: Grant
    Filed: October 14, 2005
    Date of Patent: November 15, 2011
    Inventor: Benjamin J. Kwitek
  • Patent number: 8057832
    Abstract: The packaging system includes a first food product sealed within an inner wrapper, a second food product positioned within a tray and spacing the first food product from the tray, and an outer wrapper sealing the first food product, sealed within the inner wrapper, the second food product and the tray therein. A shield is disposed on the tray and is in contact with more than one surface of the second food product. Prior to microwave heating, the inner and outer wrapper are removed.
    Type: Grant
    Filed: September 13, 2006
    Date of Patent: November 15, 2011
    Assignee: Kraft Foods Global Brands LLC
    Inventors: Keith Daniel Forneck, Sophia Pai, Renee Gan
  • Publication number: 20110262590
    Abstract: There is a provided a pizza kit and a method for making a pizza from a kit. A package of powdered dough mix from the kit is opened. The powdered dough mix is poured into a bowl. The dough mix is mixed with an amount of liquid in the bowl. A dough ball is formed. The dough ball is pressed on a non-stick paper from the kit into the shape of a pizza crust. An amount of pizza sauce from the kit is added to the top of the pizza crust and the pizza is cooked.
    Type: Application
    Filed: April 14, 2011
    Publication date: October 27, 2011
    Applicant: GALLO LEA ORGANICS LLC
    Inventors: Thomas A. Gallo, Susan Devitt
  • Publication number: 20110212228
    Abstract: A refrigerated dough system including a dough product contained in a package is described. The dough product includes an unencapsulated base, an unencapsulated expansion leavening acid, and an unencapsulated pressurization leavening acid. The pressurization leavening acid may be a calcium-based leavening acid. This refrigerated dough system makes it possible to achieve or exceed the critical rate of gas evolution for a particular product while improving the nutritional properties of the product. Also described is a method of making a refrigerated dough product. This method involves making a dough from ingredients including an unencapsulated base, an unencapsulated expansion leavening acid, and an unencapsulated pressurization leavening acid. The dough is placed within a package, which is sealed from within by action of the expansion leavening acid and the base. Pressure is then generated inside the package by action of the pressurization leavening acid and the base.
    Type: Application
    Filed: November 3, 2009
    Publication date: September 1, 2011
    Inventors: Bruce W. Robb, Liza B. Levin, Abdel Abdelrahman
  • Publication number: 20110177214
    Abstract: Described are dough packages that include one or more of a container and an opening, optionally including an open end and an endcap, wherein the package may be vented or non-vented, and may contain dough for storage at refrigerated conditions.
    Type: Application
    Filed: March 31, 2011
    Publication date: July 21, 2011
    Inventors: David J. Domingues, Richard Freeman, Joanne J. Garbe, Claire Thurbush, Scott Kackman, David A. Kirk, Todd Purkey, Kay Sinclair, Gary Stacey, Matthew C. White
  • Publication number: 20110123686
    Abstract: A method of forming a loaf of bread having at least two textures is provided that includes forming a first portion of dough that corresponds to a first texture, forming a second portion of dough that corresponds to a second texture, and heating the first portion and the second portion of dough in a single bread pan to form the loaf of bread having a first end of the first texture, a second end of the second texture, and a central section having both the first texture and the second texture.
    Type: Application
    Filed: November 24, 2009
    Publication date: May 26, 2011
    Inventors: Robert C. Meyer, JR., Wayne Flood
  • Publication number: 20110086141
    Abstract: A perishable food package having a semi-rigid or rigid bottom tray and a flexible top portion is provided for storing a perishable food product therein. The food product can be vacuum sealed within a first layer of film, such as an inner film layer, inside the tray. The vacuum sealed food product can be tightly sealed such that any loose food particles can be restrained from moving around during storage and transportation. The tray can then be sealed at an opening by a second layer of film, such as an outer layer. A space filled with gas is present between the first and second layers of film and can aid in conserving the freshness of the food product and minimizing or preventing damage to the product. Additionally, the package can have support features positioned at an exterior of the package that aid in standing the package in an upright position.
    Type: Application
    Filed: October 14, 2009
    Publication date: April 14, 2011
    Inventors: Erik STRILICH, Patrick A. GOWENS, Paul Andrew COGLEY
  • Publication number: 20110003043
    Abstract: Disclosed herein is a method for manufacturing a spaghetti food packaged in a retort pouch, comprising: (a) boiling dry spaghetti noodles in hot water; (b) cooling and dehydrating the boiled spaghetti noodles; (c) spraying oil over the dehydrated spaghetti noodles; (d) packing the oiled spaghetti noodles in a retort pouch; and (e) subjecting the packed spaghetti noodles to multiple retort sterilization under predetermined temperature, time and pressure conditions. The spaghetti noodle product can be stored at room temperature for 12 months or longer without germ growth therein and can be instantly cooked al dente only by microwaving rather than by boiling in water.
    Type: Application
    Filed: September 10, 2009
    Publication date: January 6, 2011
    Applicant: CJ CHEILJEDANG CORP.
    Inventors: Ma-Ri Sohn, Young-Joo Han, Youn-Sung Cho, Mi-Hee Cho, Kang-Pyo Lee
  • Publication number: 20100310728
    Abstract: Encapsulated polyunsaturated fatty acids which can be incorporated into a baked good dough or batter without smearing or dissolution of the encapsulated product contains film-coated oil droplets encapsulated by a matrix material, a liquid plasticizer which plasticizes the matrix material, and an acidic antioxidant dispersed throughout the plasticized matrix material which helps to prevent oxidation of the polyunsaturated fatty acids; and the production of a fishy taint or malodors and mal-flavors. The matrix material includes a starch component which helps to avoid a rubbery consistency and texture and promotes extrudability, and a protein component, which hardens the encapsulated product and prevents substantial smearing and dissolution during dough or batter mixing and baking. The matrix material protein content is from about 25% to about 77.5% by weight of the matrix material. The protein content of the encapsulated product is from about 15% to about 65% by weight, of the encapsulated product.
    Type: Application
    Filed: June 4, 2010
    Publication date: December 9, 2010
    Applicant: GENERAL MILLS, INC.
    Inventors: Bernhard H. van LENGERICH, Goeran WALTHER
  • Publication number: 20100310732
    Abstract: A pliable, sealed package made from one or more flexible films is used to store an uncooked dough product, with the dough product proofing within the sealed package so as to establish and maintain a greater than ambient pressure within the sealed package. In accordance with an aspect of the invention, the overall package is produced utilizing a horizontal form, fill and seal system. The sealed package can be shrunk and/or wrapped to also provide an external force which is essentially transferred to static pressure with the package.
    Type: Application
    Filed: June 9, 2009
    Publication date: December 9, 2010
    Inventors: David J. Domingues, David A. Kirk, Scott Kackman, Susan Hall
  • Publication number: 20100297310
    Abstract: A tray configured to contain a food product is described. The bottom surface of the tray includes a flow restricting element which restricts the flow of the food product in the tray. The flow restricting element may include one or more elongated ridges that protrude from the bottom surface of the tray. The flow restricting element may also include a raised pattern on the bottom surface of the tray. By restricting the flow of the food product in the tray, the flow restricting element may reduce or eliminate slippage or slumping of the food product when the tray is placed in a non-horizontal position. Also described is a packaged food product including a tray which contains a dough. The packaged food product is capable of being displayed in a non-horizontal configuration with little or no slumping of the food product.
    Type: Application
    Filed: May 20, 2009
    Publication date: November 25, 2010
    Inventors: JOANNE J. GARBE, LINDA OLSON, SCOTT KACKMAN, CHERYL A. STEPHENS, STEVEN L. REIL
  • Publication number: 20100272863
    Abstract: The present invention encompasses edible carriers for foods that are soft but still hold a preformed shape. Specifically encompassed are soft shaped tortilla products that can be used to hold food fillings. Exemplary shapes and sizes are provided for the products. Also encompassed are methods of making, packaging, and using the products.
    Type: Application
    Filed: April 24, 2009
    Publication date: October 28, 2010
    Inventors: Jonathan M. Griebel, Vincent Paul Sommer
  • Publication number: 20100247719
    Abstract: A prepackaged food kit (20) for making or assembling s'mores generally includes a base tray (22) defining at least one compartment (24). The at least one compartment including a plurality of biscuits (30), a plurality of confection pieces (32), and a plurality of marshmallows (34). The kit also includes a top (40) fitted and sealed to the base tray.
    Type: Application
    Filed: June 7, 2010
    Publication date: September 30, 2010
    Inventor: Donald G. Everard
  • Publication number: 20100143544
    Abstract: It is intended to provide a frozen product of a cooked food and a refrigerated product of a cooked food, wherein multiple kinds of cooked food materials to be re-heated under different conditions, which have been stored over a long time within a freezing temperature range or a refrigerating temperature range, can be heated, re-cooked and cold-sterilized by procedures appropriate for the moisture content required by the food even by simultaneously re-heating and keeping in an atmosphere at the same temperature; a storage method and a storage apparatus. A base is prepared by adding an inflating agent to a dough, bubbling air into the dough or fermenting the dough by adding a yeast and then baking. Next, topping(s) are provided on the base or fillings are enclosed in the dough followed by baking to give a cooked food. The cooked food is then refrigerated or frozen while or after spraying water thereto, or it is frozen and then water is sprayed thereto.
    Type: Application
    Filed: December 4, 2009
    Publication date: June 10, 2010
    Applicants: MAYEKAWA MFG. CO., LTD, TAKAKI BAKERY CO., LTD
    Inventors: Tadaoki NARUMIYA, Takaya ASANO, Shuji OHASHI, Toshinobu NAKASHIMA, Isamu SASAKI, Isao HATAOKA
  • Publication number: 20100092617
    Abstract: The invention concerns compositions containing polyunsaturated fatty acids (PUFA's). More particularly it concerns a composition containing PUFA's, (particularly long chain PUFAs derived from marine sources, particularly fish, and its use in fortifying consumables, such as food, drink, supplements and nutraceutical or pharmaceutical products. More particularly it is a substantially non aqueous additive mix, for introducing poly unsaturated fatty acids into ingestible products, which when hydrated forms an oil in water emulsion, comprising one or more poly unsaturated fatty acids or a source thereof and one or more emulsifying agents. The mix can be added to, particularly farinaceous products, to provide PUFA supplementation.
    Type: Application
    Filed: December 17, 2007
    Publication date: April 15, 2010
    Inventor: Brian Anthony Whittle
  • Publication number: 20100021591
    Abstract: Described are dough packages and packaged dough products, wherein the package includes microvents.
    Type: Application
    Filed: July 11, 2007
    Publication date: January 28, 2010
    Inventors: David J. Domingues, Claire Thurbush, David A. Kirk, Purkey Todd
  • Publication number: 20100009044
    Abstract: The invention concerns a ready-for-use bakery dough product, which can be cooked in a microwave and which is prepared from a mixture comprising—from 11 to 25% flour,—from 0.5 to 2.0% of baking powder—from 10 to 40% of sugar,—from 0.1 to 0.8% of a polymer of methylcellulose and hydroxypropyl Methylcellulose,—the remaining being oil, egg, flavour, starch, salt, emulsifier and water.
    Type: Application
    Filed: March 6, 2007
    Publication date: January 14, 2010
    Applicant: NESTEC S.A.
    Inventors: Jonas Halden, Sona Plencnerova, Ulrich Erle, Oscar Reiniero Perez, Robert White
  • Publication number: 20090285940
    Abstract: The present invention relates to frosting or icing articles or cake toppers for baked goods that are sweet, shelf stable, ready-to-use, preformed, rigid or inflexible, three-dimensional, discrete or individual units for individual dessert servings such as cupcakes as well as their methods of preparation and use. Toppers can be made in a variety of flavors, colors and textures and can carry particulates such as nuts, chips, coconut, candy bits, etc. Further, the topper allows for creativity in frosting design. Multicolored, multi-flavored, and multi-textured toppers can be made. The cake toppers are especially useful for the at-home preparation of cupcakes with a frosting top. The toppers provide enhanced consumer convenience of reduced preparation and clean-up time.
    Type: Application
    Filed: May 4, 2009
    Publication date: November 19, 2009
    Inventors: Karen B. Foehse, Trish Fittipaldi, Robert R. Golaszewski
  • Patent number: 7604827
    Abstract: A dough package has a sheet of dough and another sheet of a non-adhesive separator media cooperatively wound in a spiral assembly which is snugly fit inside a rigid container to protect the soft spiral assembly during the time that the package is an article of commerce. The sheet of separator media might be twice the size of the dough sheet in order to allow folding in about half into two flaps for covering both sides of the dough sheet while wound in the spiral. During domestic use, one flap might serve to separate the dough sheet from the countertop as the extra flap can be folded out to provide extra non-adhering working space. Cookie cutters, edible complements, and rolling pin handles might also be optionally pre-stocked with the dough package.
    Type: Grant
    Filed: March 12, 2005
    Date of Patent: October 20, 2009
    Inventor: Robbie L. Lavoie
  • Publication number: 20090181135
    Abstract: Described are dough products that include a packaged refrigerator-stable, raw, dough compositions, and related methods, including but not limited to dough products that include a package having specific venting, specific opening mechanisms, and other specific package structures.
    Type: Application
    Filed: January 9, 2009
    Publication date: July 16, 2009
    Inventors: David J. Domingues, Susan Hall, David A. Kirk, Scott Kackman