Preparing Or Treating A Hydrated Wheat Flour System Containing Saccharomyces Cerevesiae Involving The Combining Of Diverse Material, Or Using Permanent Additive Patents (Class 426/19)
  • Patent number: 10390538
    Abstract: The present invention provides processes for preparing dough which comprises at least one anti-staling amylase and at least one peptidase. In addition, the present invention provides baked products produced there from which have a desirable degree of softness and improved springiness.
    Type: Grant
    Filed: July 19, 2011
    Date of Patent: August 27, 2019
    Assignee: Novozymes A/S
    Inventors: Henrik Lundkvist, Merete Moller Engelsen, Gitte Budolfsen Lynglev, Peter Rahbek Ostergaard
  • Patent number: 10306898
    Abstract: A dry particulate mix for use in yeast leavened bakery products, includes: 3-90 wt. % of non-fermentable carbohydrates, including at least 3 wt. % of a non-fermentable sugar alcohol; 0-50 wt. % of fermentable sugars; two or more bakery ingredients selected from the group consisting of: 10-90 wt. % of viable yeast; 10-50 wt. % of baking powder; 5-90 wt. % of emulsifier; 3-50 wt. % of ascorbic acid; and 0.0001-1 wt. % of bakery enzyme; all of these percentages being calculated on the combined amount of these two to five bakery ingredients; and wherein the weight ratio of non-fermentable carbohydrates to fermentable sugars exceeds 1:1. A sweetened dough is obtainable by incorporating therein 3-75% by weight of the final dough of the dry particulate mix.
    Type: Grant
    Filed: April 25, 2008
    Date of Patent: June 4, 2019
    Assignee: CARAVAN INGREDIENTS INC.
    Inventors: Eva-Maria Brinker, Kerstin Schmidt
  • Patent number: 10226051
    Abstract: Disclosed is a frozen product and methods of making the frozen product. The frozen product includes a frozen biscuit dough that bakes without prior thawing in a reduced time. The frozen biscuit dough includes a leavening system that comprises a fast acting leavening acid. Also included are methods of making a baked good from a frozen product.
    Type: Grant
    Filed: March 11, 2015
    Date of Patent: March 12, 2019
    Assignee: General Mills, Inc.
    Inventors: Jill A. Conley, Kevin A. Haas, Peter W. Statt
  • Patent number: 10076126
    Abstract: The present invention relates to flavor generation. In particular the invention relates to a process for the preparation of a flavor composition. The process comprises combining glycerol with a quaternary ammonium compound, adding at least one flavor precursor to form a reaction mixture and heating the reaction mixture to form aroma compounds, wherein the glycerol is combined with a quaternary ammonium compound at a molar ratio ranging between 5:1 and 0.8:1. The flavor precursor comprises preferably an amino compound such as an amino acid. A further aspect of the invention is a food product comprising the flavor composition obtainable by the process of the invention.
    Type: Grant
    Filed: September 23, 2014
    Date of Patent: September 18, 2018
    Assignee: Nestec S.A.
    Inventors: Karin Kraehenbuehl, Tomas Davidek, Florian Viton, Heiko Oertling, Rachid Belrhlid
  • Patent number: 9668506
    Abstract: The present invention relates to a powder for coloring a food product or a food product surface when heated, the powder having a plant extract, a chemical base, and a carrier; wherein the plant extract includes a compound with at least one aromatic ring having at least two hydroxyl groups borne by two adjacent carbon atoms of that aromatic ring. Further aspects of the invention are the use of said powder for coloring a food product when heated for example in a microwave oven and to food products having said powder.
    Type: Grant
    Filed: October 17, 2013
    Date of Patent: June 6, 2017
    Assignee: Nestec S.A.
    Inventors: Sandrine Cavin, Mawele Shamaila, Jonas Halden
  • Patent number: 9642375
    Abstract: A method to prepare donuts, wherein the method prepares a first batch of donut dough, allows that first batch of donut dough to age for at least 24 hours to prepare fermented dough, prepares a second batch of donut dough, mixes 5 pounds of the fermented dough with a gallon of the second batch of donut dough, cuts donuts from the fermented dough/second batch of donut dough mixture, and fries the donuts.
    Type: Grant
    Filed: December 10, 2009
    Date of Patent: May 9, 2017
    Inventors: Rudy Molina, Sr., Rudy Molina, Jr.
  • Patent number: 9560877
    Abstract: 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: Grant
    Filed: March 13, 2012
    Date of Patent: February 7, 2017
    Assignee: General Mills, Inc.
    Inventors: Bernhard H. van Lengerich, Nathan W. Lukecart, Friedrich P. Meuser, Dieter Oberdoerfer, Wolfgang Bindzus
  • Patent number: 9386777
    Abstract: The present invention concerns the use of lactic acid bacteria selected and fungal enzymes for the gluten complete degradation from both bread and durum wheat, barley, rye and oat flour. In particular, the invention concerns the use of lactic acid bacteria selected and fungal enzymes for the gluten complete degradation (residual gluten concentration lower than 20 ppm) of cereal flours, which after detoxification can be used according to a standardized biotechnological protocol for the production of various gluten-free foods.
    Type: Grant
    Filed: December 17, 2009
    Date of Patent: July 12, 2016
    Assignee: Giuliani S.P.A.
    Inventors: Giammaria Giuliani, Anna Benedusi, Raffaella Di Cagno, Carlo Giuseppe Rizzello, Maria De Angelis, Marco Gobbetti, Angela Cassone
  • Patent number: 9320285
    Abstract: The present invention relates to a new method for preparing fully fermented frozen dough, formulation of the ingredients and process to produce different type of bakery product. The fully fermented frozen doughs obtained using this method do not require the addition of additives and allow baking of the fermented frozen dough without any additional proofing step thereby providing high quality bakery products.
    Type: Grant
    Filed: April 21, 2009
    Date of Patent: April 26, 2016
    Assignee: Puratos N.V.
    Inventors: Bernard Bonjean, Stefan Cappelle, Martin De Poorter, Peter Deriemaeker
  • Patent number: 9314032
    Abstract: A 0-net carbohydrate all-purpose baking flour high in protein and fiber content and low in fat and calorie content. In a preferred embodiment the proteins and fibers are blended together in the presence of a bonding agent. The resulting 0-net carbohydrate baking flour preferably further includes a natural sweetener. The 0-net carbohydrate flour can be prepared so as to be gluten free.
    Type: Grant
    Filed: May 1, 2013
    Date of Patent: April 19, 2016
    Inventor: Peter Jay Bernacchi
  • Patent number: 9288998
    Abstract: A nutritive edible composite food product that includes a protein-containing material, a carbohydrate-containing material, a fat or fat-containing material, and a source of liquid. The materials are mixed together to form an extensible nutritive edible composite material possessing an average extensibility of at least about 100%, such that the composite material is capable of being processed by extrusion, sheeting or molding operations that require extensibility. The composite material is further processed, to create a food product comprising at least about 15% protein.
    Type: Grant
    Filed: April 5, 2010
    Date of Patent: March 22, 2016
    Assignee: Medwell Foods, Inc.
    Inventor: Charles H. Marsland
  • Patent number: 9210941
    Abstract: A continuous process for making a pita chip or other similar products using a continuous pressing step that occurs shortly after a continuous oven initial cooking step. Applicants' invention produces a final product with characteristics of a traditionally cooked pita chip using equipment that provides for significant increases in manufacturing throughput. The use of a continuous oven with the relatively concurrent pressing step allows for the production of a flat chip piece on a continuous product line.
    Type: Grant
    Filed: January 28, 2011
    Date of Patent: December 15, 2015
    Assignee: FRITO-LAY NORTH AMERICA, INC.
    Inventors: Ximena Quintero Fuentes, Ponnattu Kurian Joseph, Rogers Williams
  • Patent number: 9198439
    Abstract: The present invention aims to supply yeasts suitable for breadmaking using a large amount of yeast, as well as compositions that can give a bakery product containing said yeasts. The present invention also relates to a method of preparing a bakery product and a method of selecting yeast strains giving yeasts suitable for breadmaking using a large amount of yeast.
    Type: Grant
    Filed: September 16, 2013
    Date of Patent: December 1, 2015
    Assignee: LESAFFRE ET COMPAGNIE
    Inventors: Pascal Lejeune, Jean-Charles Bartolucci
  • Patent number: 9049869
    Abstract: This invention provides a method for improving bread-making properties of bread dough using rice flour as the main material. The invention relates to a dough improving agent for rice flour breads, wherein said agent comprises glutathione and a method for making rice flour breads using the same.
    Type: Grant
    Filed: September 10, 2010
    Date of Patent: June 9, 2015
    Assignee: Incorporated Administrative Agency National Agriculture and Food Research Organization
    Inventor: Hiroyuki Yano
  • Patent number: 9040597
    Abstract: Disclosed are fast-curing, inexpensive corn-gluten resin compositions, methods for making them, methods for forming them into solid articles. In some embodiments, the resin composition includes corn meal gluten and a non-toxic organic acid.
    Type: Grant
    Filed: July 19, 2011
    Date of Patent: May 26, 2015
    Assignee: Green Materials, LLC
    Inventors: Dara L. Woerdeman, Odelia Maron
  • Patent number: 8980345
    Abstract: A yeast, Saccharomyces chevalieri and/or Saccharomyces cerevisiae var. boulardii stabilizes bread fermentation during proofing. A bakery dough composition includes the yeast Saccharomyces chevalieri and/or Saccharomyces cerevisiae var. boulardii. A method for preparing a cooked or fresh product from the bakery dough composition that includes the yeast.
    Type: Grant
    Filed: September 2, 2010
    Date of Patent: March 17, 2015
    Assignee: Lesaffre et Compagnie
    Inventor: Jean-Charles Bartolucci
  • Publication number: 20140370150
    Abstract: An apparatus and method are disclosed for concurrently imprinting and piercing of dough consisting of flour, water and yeast to produce loaves imprinted with an image that represents Coptic religious symbols including Coptic letters, crosses, circles and squares. The imprinting is accomplished using embossed patterns engraved onto an upper plate that is pressed onto a lower plate containing the dough placed inside depressions disposed below the surface of the lower plate.
    Type: Application
    Filed: October 5, 2013
    Publication date: December 18, 2014
    Inventor: Michel T. Bakhoum
  • Patent number: 8889202
    Abstract: The present invention relates to a steamed cake donut with a total fat content comprised between 7% and 18%, in particular comprised between 7% and 15%, more in particular comprised between 7% and 12%. The present invention further relates to methods and means (e.g. dry mix, batter) for preparing such donut. A donut of the invention can be stored in frozen state prior to or after steaming.
    Type: Grant
    Filed: August 13, 2007
    Date of Patent: November 18, 2014
    Assignee: Puratos N.V.
    Inventors: Paul Baisier, Jim Simko
  • Patent number: 8818562
    Abstract: A method of modeling a fermentation process comprises providing a first principles model of a fermentation process; determining the concentration of at least one substrate in a fermentation composition at a first time; and predicting the concentration of at least one component of the fermentation composition at a second time using the first principles model, wherein the second time is after the first time.
    Type: Grant
    Filed: June 4, 2011
    Date of Patent: August 26, 2014
    Assignee: Invensys Systems, Inc.
    Inventors: David Bluck, Prashant R. Karbhari, Wen-Jing Lin
  • Publication number: 20140120213
    Abstract: A flavor infused pastry fat composition for the preparation of puff pastry baked products has a flavoring agent which is incorporated into the fat phase of the pastry fat during its preparation so as to become part of the fat phase of a puff pastry baked product, when baked. The flavor infused pastry fat has an SFI characteristic such that it is liquid at 36° C., is solid at 4° C., and has 26% to 40% solid fat component at 10° C. and 10% to 30% solid fat component at 25° C.
    Type: Application
    Filed: January 25, 2013
    Publication date: May 1, 2014
    Inventor: Van MILLER
  • Publication number: 20140037789
    Abstract: A continuous process and the accompanying equipment for making a chip product, such as pita chips. The process involves cutting sheeted dough into continuous longitudinal strips, and cooking them to form hollow tubes. In some embodiments, these tubes are split longitudinally. Also disclosed is a vacuum-assisted splitter. These bread tubes or strips are cured in an accelerated process. The bread tube is trimmed into chip-sized pieces. In one embodiment, the pita bread strips are cut into chip-sized pieces using a continuous, low-pressure water jet cutting system. The resulting chip-sized pieces are nearly uniform in size, shape, and texture.
    Type: Application
    Filed: August 1, 2012
    Publication date: February 6, 2014
    Applicant: FRITO-LAY NORTH AMERICA, INC.
    Inventors: Donald Casimir BERNARD, Donna Jan DIERMEIER, Tamer Morad ELSAWY, Ponnattu Kurian JOSEPH, Renu MATHEW, Sid SAMBASHIVAN, Rogers WILLIAMS
  • Publication number: 20140017355
    Abstract: The present invention aims to supply yeasts suitable for breadmaking using a large amount of yeast, as well as compositions that can give a bakery product containing said yeasts. The present invention also relates to a method of preparing a bakery product and a method of selecting yeast strains giving yeasts suitable for breadmaking using a large amount of yeast.
    Type: Application
    Filed: September 16, 2013
    Publication date: January 16, 2014
    Applicant: LESAFFRE ET COMPAGNIE
    Inventors: Pascal Lejeune, Jean-Charles Bartolucci
  • Publication number: 20140010916
    Abstract: The invention provides food analogs and methods of making the food analogs. In general, the methods comprise comminuting one or more meats to produce a meat slurry, admixing one or more flours to produce a powder blend, admixing the meat slurry and the powder blend to produce a dough, and extruding the dough at a shear mechanical energy ranging from about 50 kJ/kg to about 500 kJ/kg and at a temperature ranging from about 60° C. to about 120° C. to produce a food analog. Colorant can be added before, during, or after the admixing or extrusion processes to provide a more natural appearance to the food analog. The food analog can be a meat analog having the appearance of a meat or a non-meat food analog such as a fruit or vegetable.
    Type: Application
    Filed: January 24, 2012
    Publication date: January 9, 2014
    Inventor: Patrick Pibarot
  • Publication number: 20130344197
    Abstract: The present invention relates to novel broad spectrum strains of baker's yeast, i.e. yeast strains that are effective on both dough known as unsweetened dough and dough known as sweet dough.
    Type: Application
    Filed: June 20, 2013
    Publication date: December 26, 2013
    Inventors: Jean-Charles Bartolucci, Didier Colavizza, Melanie Legros, Georges Pignede
  • Publication number: 20130280377
    Abstract: The use of encapsulated oil for the preparation of a dough. The encapsulated oil comprises an inner core of oil encapsulated in an outer shell of cross-linked protein, wherein the encapsulated oil comprises at least 80% by weight oil. The dough is formed by mixing 0.5 to 40% of the encapsulated oil with other ingredients.
    Type: Application
    Filed: December 23, 2011
    Publication date: October 24, 2013
    Inventors: Judith Arfsten, Reinhold Betz, Raffaele Mezzenga, Stephane Ulrich, Gabriela Savin, Baltasar Valles Pamies
  • Publication number: 20130251849
    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: Application
    Filed: March 11, 2013
    Publication date: September 26, 2013
    Applicant: GENERAL MILLS, INC.
    Inventor: David J. Domingues
  • Publication number: 20130243905
    Abstract: A machine for folding an edible dough is described. The machine includes a hopper for loading and unloading the edible dough, stretching elements and a couple of supporting and folding elements being selectably horizontally movable between opposite lateral resting areas and a central working area of the machine.
    Type: Application
    Filed: November 4, 2011
    Publication date: September 19, 2013
    Applicant: MINIPAN S.R.L.
    Inventors: Franco Fusari, Michele Bufano, Alessandro Landi
  • Publication number: 20130243906
    Abstract: A method of making a leavened dough composition includes making a sponge with a mixing device, and separating the sponge into a plurality of subsections with a separating apparatus.
    Type: Application
    Filed: May 19, 2012
    Publication date: September 19, 2013
    Inventor: John C. Phillips
  • Publication number: 20130230622
    Abstract: A method of manufacturing an edible product, a laminated dough composition and an edible product are provided. The method includes mixing ingredients including starch, gluten, a plasticizer, fat and leavening into a pastry dough composition. A flavored fat composition is prepared by mixing ingredients comprising fat, at least one flavor additive and at least one filling. The flavored fat composition is then applied to a surface of the pastry dough composition. Both compositions are folded and sheeted to form a laminated dough. The laminated dough is then formed into pieces, which are proofed and then baked. A laminated dough composition, and an edible product itself, is provided that comprises a plurality of layers of a flavored fat interposed between a plurality of layers of a pastry dough, the pastry dough composition comprising starch, gluten, a plasticizer, fat and leavening; the flavored fat composition comprising fat, at least one flavor additive and at least one filling.
    Type: Application
    Filed: April 16, 2013
    Publication date: September 5, 2013
    Applicant: Grupo Bimbo, S.A.B. de C.V.
    Inventors: Kathleen Robbins, Weizhu Yu
  • Patent number: 8522673
    Abstract: A food heating device includes a platen (101) and a pair of conveyor segments (103). A first conveyor segment is arranged and spaced to transport a food product (201, 203, 205) between a first side of the platen (101) and the first conveyor segment (103). A second conveyor segment (103/703/903) is arranged and spaced to transport the food product between a second side of the platen (101) and the second conveyor segment (103/703/903). A transfer device (505/705) may be disposed at one end of the platen (101) such that the transfer device transfers the food product (203) from the first side of the platen (101) to the second side of the platen (101).
    Type: Grant
    Filed: December 5, 2008
    Date of Patent: September 3, 2013
    Assignee: Prince Castle, LLC
    Inventors: Terry Tae-Il Chung, Loren Veltrop, Brian Hee-Eun Lee, Donald Van Erden, Christopher B. Lyons
  • Publication number: 20130224336
    Abstract: The invention relates to bakery products, in particular breads, obtained from pieces of dough in the form of strips, the dimensions of which are stable after fermentation and baking. The method for the production thereof is also targeted by the invention. The aim of the invention is firstly to provide bakery products, in particular breads, having a shape and dimensions suitable for baking in a toaster, and secondly to provide an industrial process for producing these products. These bakery products are pre-baked breads in the form of pieces having dimensions (x?, y?, z?) with reference to a three-dimensional reference frame of orthogonal axes (X?, Y?, Z?), these pieces being obtained from pieces of dough having dimensions (x, y, z) with reference to a three-dimensional reference frame of orthogonal axes (X, Y, Z).
    Type: Application
    Filed: October 25, 2011
    Publication date: August 29, 2013
    Applicant: Jaxquet Panification
    Inventors: Xavier Piezel, Claire Herbin
  • Patent number: 8512773
    Abstract: A method of making bread is provided. The method includes a thermally treated dough making process of forming a thermally treated dough, a sponge making process of forming a sponge, a dough mixing process of mixing the thermally treated dough and the sponge with wheat flour, salt, butter, dried yeast, dried milk, sugar, egg, and water to form a dough mixture and stirring the dough mixture, a division process of dividing the dough mixture into equal-sized dough pieces, a first fermentation process of rolling out and fermenting the divided dough pieces for a predetermined period of time, a molding process of molding the dough pieces to fit a bread pan, a second fermentation process of fermenting the molded dough pieces in the bread pan, and a baking process of heating the fermented dough pieces.
    Type: Grant
    Filed: April 3, 2009
    Date of Patent: August 20, 2013
    Assignee: Paris Croissant Co., Ltd.
    Inventors: Myoung Gu Lee, Byung Keon Son, Jong Min Lee
  • Publication number: 20130196033
    Abstract: Crisp bread snack food products based on traditional bread recipes from around the world and a method for producing the products on a commercial processing line. The crisp bread snack food products are shelf-stable and have flavors substantially similar to the traditional breads.
    Type: Application
    Filed: February 1, 2012
    Publication date: August 1, 2013
    Applicant: FRITO-LAY NORTH AMERICA, INC.
    Inventors: Ashish ANAND, Heidi KLEINBACH-SAUTER, Vamshidhar PUPPALA, Pramila SRIVASTAVA, Ngoc TRINH
  • Publication number: 20130196026
    Abstract: Described are dough compositions and methods, wherein the dough composition is prepared using a metabolized portion of dough comprising bubbles, metabolically active yeast, and developed dough matrix, combined with non-metabolized yeast, and wherein the dough composition preferably has useful properties such as yeast-leavened freezer-to-oven capabilities, without the need for chemical leavening agents or modified atmosphere packaging.
    Type: Application
    Filed: February 4, 2013
    Publication date: August 1, 2013
    Applicant: General Mills Marketing, Inc.
    Inventor: General Mills Marketing, Inc.
  • Patent number: 8486468
    Abstract: Culturally modified lactic acid bacterial cells containing a porphyrin compound and their use in a novel method of reducing the oxygen content in a food and feed product or starting material is provided and means of improving the shelf life and/or quality of such products by using the culturally modified bacterial cells. Such culturally modified cells are useful in the manufacturing of a food and a feed product and for the manufacturing of metabolites produced by modified cells.
    Type: Grant
    Filed: October 31, 2007
    Date of Patent: July 16, 2013
    Assignee: Chr. Hansen A/S
    Inventors: Geppel Asger, Børge Windel Kringelum, Ken Flemming Hansen, Stig Lykke Iversen, Claus Maxel Henriksen
  • Patent number: 8435578
    Abstract: Methods and systems to prepare yeasted dough products, such as breads, include inhibiting yeast activity prior to a first rise, conducting the first rise over an extended rise time, inhibiting yeast activity between the first rise and a second rise, and conducting the second rise over an accelerated second rise time. Inhibiting of yeast activity may include maintaining one or more of a liquid ingredient and a dough at a relatively cool temperature. The first rise may include maintaining the dough at a relatively cool temperature to restrict or retard yeast activity. Inhibiting of yeast activity prior to the first rise and/or retarding yeast activity during the extended first rise may improve one or more of flavor, aroma, texture, and appearance of a resultant baked good.
    Type: Grant
    Filed: October 27, 2009
    Date of Patent: May 7, 2013
    Inventor: Nancy Baggett
  • Patent number: 8420146
    Abstract: The invention provides methods of purifying Rebaudioside D from the Stevia rebaudiana Bertoni plant extract along with Rebaudioside A. The methods are useful for producing high purity Rebaudioside D and Rebaudioside A. The invention further provides a low-calorie bread containing the purified Rebaudioside D and a process for making the low-calorie bread containing the purified Rebaudioside D.
    Type: Grant
    Filed: May 24, 2010
    Date of Patent: April 16, 2013
    Assignee: PureCircle Sdn Bhd
    Inventors: Varuzhan Abelyan, Avetik Markosyan, Lidia Abelyan
  • Publication number: 20130064926
    Abstract: A method for producing low Glycemic Index bread and baked products for diabetic dieting and Metabolic Syndrome patients using a selection of ancient cereals, pseudo cereals and grain varieties with high content of complex carbohydrate molecules, low speed and low adiabatic temperature milling, encapsulation of carbon dioxide bubbles created during leavening of dough in a slowly digested denaturalized protein matrix, inclusion of partially milled chunks of cereal and grain into the dough, baking at low temperatures and short time periods, rapid chilling of the bread and freezing for storage.
    Type: Application
    Filed: November 6, 2012
    Publication date: March 14, 2013
    Inventor: JORGE LUIS ZAPP GLAUSER
  • Publication number: 20130065270
    Abstract: The present invention relates to methods for producing Saccharomyces strains that are capable of growth on xylose as a sole carbon source at a desired growth rate, (such as at least one generation per 48 hours), strains made by such methods, and Saccharomyces strains that grow at a growth rate of at least one generation per 48 hours using xylose as a sole carbon source for growth made by non-recombinant methods.
    Type: Application
    Filed: August 20, 2012
    Publication date: March 14, 2013
    Applicant: Microbiogen Pty Ltd.
    Inventors: Philip John Livingstone Bell, Paul Victor Attfield
  • Patent number: 8383173
    Abstract: A method of making bread is provided. The method includes a thermally treated dough making process of forming a thermally heated dough, a dough mixing process of mixing the thermally treated dough of the thermally treated dough making process with wheat flour, dried yeast, refined sugar, refined salt, whole milk powder, bread improver, processed butter, milk, egg, and water to form a dough mixture, and stirring the dough mixture, a deep-freezing process of dividing the dough mixture into equal-sized dough pieces and deep-freezing the divided dough pieces, a thawing process of thawing the deep-frozen dough pieces, a fermentation process of fermenting the thawed dough pieces, and a baking process of heating the fermented dough pieces.
    Type: Grant
    Filed: April 3, 2009
    Date of Patent: February 26, 2013
    Assignee: Paris Croissant Co., Ltd.
    Inventors: Myoung Gu Lee, Byung Keon Son, Jong Min Lee
  • 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
  • Publication number: 20120315356
    Abstract: A baking additive for enhancing the shelf-life and maintaining the volume of a baked product, and methods for producing and using the same. The baking additive comprises a blend of an non-encapsulated acidulate and an acidulate having a fat-based encapsulating coating that is degradable by heat. The combination of the encapsulated and non-encapsulated provides strategic release of the acidulates throughout the baking process such when the baking additive is added to a dry dough mix, the acidulates can sufficiently decrease the pH of the dry dough mix to prevent microbial contamination without interfering with glutton elasticity or the chemical leavening system.
    Type: Application
    Filed: June 18, 2012
    Publication date: December 13, 2012
    Applicant: Clabber Girl Corporation
    Inventors: Gary L. Morris, Patrick A. Jobe, Nita Livvix
  • Publication number: 20120308683
    Abstract: Described are dough compositions and related methods that involve the use of a preferment or sponge dough, and wherein the preferment or sponge dough composition includes a concentrated protein ingredient, optionally to produce an unproofed dough composition that can be baked without proofing.
    Type: Application
    Filed: July 31, 2012
    Publication date: December 6, 2012
    Inventors: Jeffrey L. Casper, Alan A. Oppenheimer, Braden J. Erickson, Madonna M. Ray, Jean L. Weber
  • Publication number: 20120301574
    Abstract: A method of manufacturing an edible product, a laminated dough composition and an edible product are provided. The method includes mixing ingredients including starch, gluten, a plasticizer, fat and leavening into a pastry dough composition. A flavored fat composition is prepared by mixing ingredients comprising fat and at least one flavor additive. The flavored fat composition is then applied to a surface of the pastry dough composition. Both compositions are folded and sheeted to form a laminated dough. The laminated dough is then formed into pieces, which are proofed and then baked. A laminated dough composition, and an edible product itself, is provided that comprises a plurality of layers of a flavored fat interposed between a plurality of layers of a pastry dough, the pastry dough composition comprising starch, gluten, a plasticizer, fat and leavening; the flavored fat composition comprising fat and at least one flavor additive.
    Type: Application
    Filed: May 26, 2011
    Publication date: November 29, 2012
    Applicant: Bimbo Bakeries USA, Inc.
    Inventors: Kathleen Robbins, Weizhu Yu
  • Patent number: 8298603
    Abstract: Highly purified Stevioside and Rebaudioside A were prepared from sweet glycoside extracts obtained from Stevia rebaudiana Bertoni leaves. The resulting sweeteners are suitable as non-calorie, non-cariogenic, non-bitter, non-lingering sweeteners, which may be advantageously applied in foods, beverages, and milk products.
    Type: Grant
    Filed: January 11, 2010
    Date of Patent: October 30, 2012
    Assignee: PureCircle Sdn Bhd
    Inventors: Varuzhan Abelyan, Avetik Markosyan, Lidia Abelyan
  • Publication number: 20120251663
    Abstract: The invention relates to a method of improving the organoleptic properties of a baked dough product which is to be reheated with microwaves, by targeting and positioning first and second dough portions in the dough product that respond differently to microwave reheating after baking to achieve optimal consumer experience and quality benefits. The baked dough product obtainable by the method is another embodiment of the invention.
    Type: Application
    Filed: October 25, 2010
    Publication date: October 4, 2012
    Applicant: NESTEC S.A.
    Inventors: Timothy George Prins, Urban Nilsson
  • Publication number: 20120251662
    Abstract: The present invention is directed to methods and compositions for making dough-based bakery foods, such as bread having extended mold-free shelf-lives, using new antimicrobial powders comprising an antimicrobial agent dispersed in a carrier. The invention is also directed to methods and compositions for preparing dough-based bakery products, such as bread, having long mold-free shelf-lives, by treating the surface of the dough with the antimicrobial powder. Further, the invention is concerned with bakery products having long, mold-free and anti-staling shelf-lives.
    Type: Application
    Filed: March 31, 2011
    Publication date: October 4, 2012
    Applicant: Caravan Ingredients Inc.
    Inventors: Jesse Stinson, GuoHua Feng
  • Publication number: 20120244251
    Abstract: Producing a bread by a straight method of directly baking a frozen dough for breads that has undergone final proofing. A specific volume of the frozen dough for breads that has undergone the final proofing immediately before baking falls within a range of 1.3 to 2.1 cm3/g.
    Type: Application
    Filed: February 16, 2012
    Publication date: September 27, 2012
    Applicant: NISSHIN FLOUR MILLING INC.
    Inventors: Ryuji UEMURA, Masashi YOSHIDA
  • Publication number: 20120141631
    Abstract: The use of yeast for stabilizing bread fermentation during proofing, to a bakery dough composition including this yeast, and to a method for preparing a baked or fresh product from the bakery dough composition. More specifically, the yeast is Saccharomyces chevalieri and/or Saccharomyces cerevisiae var. boulardii.
    Type: Application
    Filed: September 2, 2010
    Publication date: June 7, 2012
    Applicant: LESAFFRE ET COMPAGNIE
    Inventor: Jean-Charles Bartolucci
  • Publication number: 20120135107
    Abstract: The present invention relates to a method of preparing a leavened bread dough, said method comprising the following sequence of processing steps: combining flour, water, yeast and/or leavening agent, and optionally one or more additional bakery ingredients to produce a dough-type mix; mixing and working the dough-type mix in a mixer to produce an underdeveloped dough with a density of 0.9-1.5 g/ml, the total energy input from the mixer into the underdeveloped dough during said mixing and working of the dough-type mix being at least 1 W.h/kg; further working a batch of at least 15 kg of the underdeveloped dough by subjecting it to deformation shear, thereby producing a developed dough; dividing the developed dough into two or more developed dough pieces having an individual mass of 30-3000 g; and leavening the developed dough pieces to yield leavened dough pieces having a specific volume of at least 2.0 ml/g; wherein the aforementioned sequence of processing steps is completed within 3 hours.
    Type: Application
    Filed: May 10, 2010
    Publication date: May 31, 2012
    Applicant: CAMPDEN TECHNOLOGY LIMITED
    Inventors: Roberto Bertolazzi, Terence Michael Sharp, Samuel John Millar