Including Plant Tissue Other Than Wheat Derived Patents (Class 426/21)
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Patent number: 10433562Abstract: Methods of making dough pieces that can be baked to form baked bread articles having a reduced number of voids in the crumb are provided.Type: GrantFiled: March 30, 2011Date of Patent: October 8, 2019Assignee: General Mills, Inc.Inventors: Joseph B. Moidl, Frank Konkle, David A. Gale, Vince S. Pestritto
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Patent number: 10426181Abstract: A method for preparing a low viscosity whole grain flour slurry including hydrating whole grain flour in water heated at a temperature of 87 to 99° C., cooling the mixture, adding an enzyme to reduce the viscosity, and acidifying the flour-water mixture to reduce the pH to obtain a reduced viscosity whole grain flour slurry.Type: GrantFiled: March 7, 2012Date of Patent: October 1, 2019Assignee: The Quaker Oats CompanyInventors: William Mutilangi, Ricardo Pereyra
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Patent number: 10010091Abstract: The present invention comprises a freeze-dried, dairy or dairy-substitute composition comprising a dairy or dairy-substitute ingredient and an emulsifier and methods of using same to promote and/or improve child development.Type: GrantFiled: July 25, 2011Date of Patent: July 3, 2018Assignee: Nestec S. A.Inventors: Scott Peterson, Frank Welch, Thomas Burkholder, Norman Jager, Giovanna Aleman
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Patent number: 9988641Abstract: This invention disclosure relates to novel maize starch. The starch can be made from the newly developed waxy sugary-2 double-mutant maize that has low activity of Granule Bound Starch Synthase I (GBSSI), which results in low amylose level. The starch from newly developed waxy sugary-2 double-mutant is freeze-thaw stable and has high viscosity. In comparison with the starch of the existing waxy sugary-2 double-mutant maize, the new waxy sugary-2 double-mutant maize starch showed, inter alia, improved pasting profile, starch granule integrity, larger starch granule size, and higher viscosity.Type: GrantFiled: April 21, 2016Date of Patent: June 5, 2018Assignee: Corn Products Development, Inc.Inventors: Hongxin Jiang, Brad Ostrander, Chris Lane
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Patent number: 8956676Abstract: The present invention relates to a method for the manufacture of a composition comprising proteins and fats, said method providing a simple and non-expensive way of obtaining fat-containing proteinaceous products of high nutritional value that are easy to handle and at the same time possess high stability towards coalescence and oxidation. More particularly, a method is provided for the manufacture of a composition comprising protein and fat in disperse form, the method comprising the following steps: (i) providing a suspension having a pH value higher than 7.0, said suspension comprising water, proteinaceous material, fat, and optionally alkali; (ii) incubating the suspension from (i) at a temperature in the interval 50-150° C.Type: GrantFiled: January 22, 2009Date of Patent: February 17, 2015Assignee: Hamlet Protein A/SInventors: Ole Kaae Hansen, Tommas Neve
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Patent number: 8859023Abstract: The formation of acrylamide during heat treatment in the production of a food product is reduced by treating the raw material with an enzyme before the heat treatment. The enzyme is capable of reacting on asparagine or glutamine (optionally substituted) as a substrate or is a laccase or a peroxidase.Type: GrantFiled: May 10, 2013Date of Patent: October 14, 2014Assignee: Novozymes A/SInventors: Gitte Budolfsen, Morten Tovborg Jensen, Hans Peter Heldt-Hansen, Mary Ann Stringer
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Patent number: 8818562Abstract: 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: GrantFiled: June 4, 2011Date of Patent: August 26, 2014Assignee: Invensys Systems, Inc.Inventors: David Bluck, Prashant R. Karbhari, Wen-Jing Lin
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Publication number: 20130209648Abstract: The present invention relates to a wheat flour composition, a dough composition comprising the flour composition and food products comprising the wheat flour composition. It particularly relates to wheat flour composition suitable to prepare flat breads (including Indian style bread known as chapatti), noodles and pasta. The problem of the addition of gum at higher levels, although helpful in improving colour and rheological properties of dough, suffer from a beany odour experienced during preparation of the dough and during consumption of the flat bread. The same problems have been found in noodles where gum has been added to improve rheology, such as fried noodles and pasta. Surprisingly it has been found that a wheat flour composition comprising chick pea flour and guar gum, is easily processed into a dough that is soft and can easily be processed into flat breads, noodles or pasta, and the baked product (flat bread, chapatti, noodle or pasta) that is also soft and yet has acceptable sensory properties.Type: ApplicationFiled: August 5, 2011Publication date: August 15, 2013Inventors: Chandrika Mohanan, Suresh Kumar Nediyedath, Akalya Shanmugam
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Patent number: 8507246Abstract: The formation of acrylamide during heat treatment in the production of a food product is reduced by treating the raw material with an enzyme before the heat treatment. The enzyme is capable of reacting on asparagine or glutamine (optionally substituted) as a substrate or is a laccase or a peroxidase.Type: GrantFiled: January 18, 2012Date of Patent: August 13, 2013Assignee: Novozymes A/SInventors: Gitte Budolfsen, Morten Tovborg Jensen, Hans Peter Heldt-Hansen, Mary Ann Stringer
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Publication number: 20120231115Abstract: The invention provides a packaged kit featuring premeasured ingredients to easily and expediently create a scrumptious selection of pecan caramel cinnamon rolls. Each Grandma B's Pecan Caramel and Cinnamon Roll Kit is comprised of five individually packaged items and instructions to make the cinnamon rolls.Type: ApplicationFiled: March 7, 2012Publication date: September 13, 2012Inventor: Barbara A. Bloir
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Patent number: 8256134Abstract: The apparatus and methods disclosed herein relate to the production of dried co-products from stillage produced by an ethanol production facility.Type: GrantFiled: June 25, 2008Date of Patent: September 4, 2012Assignee: Pulse Holdings LLCInventors: James A. Rehkopf, Jeffrey L. Tate, David A. Mirko
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Publication number: 20120177780Abstract: 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: ApplicationFiled: September 10, 2010Publication date: July 12, 2012Applicant: INCORPORATED ADMINISTRATIVE AGENCY NATIONAL AGRICULTURE AND FOOD RESEARCH ORGANIZATIONInventor: Hiroyuki Yano
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Patent number: 8124396Abstract: The formation of acrylamide during heat treatment in the production of a food product is reduced by treating the raw material with an enzyme before the heat treatment. The enzyme is capable of reacting on asparagine or glutamine (optionally substituted) as a substrate or is a laccase or a peroxidase.Type: GrantFiled: December 7, 2007Date of Patent: February 28, 2012Assignee: Novozymes A/SInventors: Gitte Budolfsen, Morten Tovborg Jensen, Hans Peter Heldt-Hansen, Mary Ann Stringer, Lene Lange
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Publication number: 20120003354Abstract: A leavened dough and method of its preparation are provided. The leavener can include either yeast or a chemical leavener. The dough is formed by shaking a mixture of water, flour and leavener. The dough formation does not require the use of a mechanical mixing device but can utilize only a substantially closed container that can be shaken with the flour and water inside.Type: ApplicationFiled: December 1, 2010Publication date: January 5, 2012Inventor: Dennis Arthur Lonergan
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FOOD MATERIAL FROM RICE AS RAW MATERIAL, PROCESSED FOOD USING SAME AND METHOD FOR PRODUCTION THEREOF
Publication number: 20110280991Abstract: Rice grains are soaked in water to give a rice-grain soaked liquid to allow the rice grains to absorb water and the entire rice-grain soaked liquid is then charged into a mill to mill the rice grains to prepare finely-divided rice grains containing water absorbed therein and the finely-divided rice grains form a rice paste containing free water present therebetween; the finely-divided rice grains in the rice paste can be fine; and, in addition, since free water is involved upon milling, deterioration of components by heat can be avoided. In addition, the finely-divided rice grains can remain in a water-absorbed state, and damage of finely-divided rice grains (starch simple grains) by drying can be avoided. In addition, since free water increases affinity between a kneaded product of a different kind of cereal flour or other ingredients and the rice paste, mixing thereof can be rapidly carried out.Type: ApplicationFiled: January 22, 2010Publication date: November 17, 2011Applicant: SHIZUOKA PREFECTURE PUBLIC UNIVERSITY CORPORATIONInventor: Yasuko Kainuma -
Patent number: 7919289Abstract: The present invention relates to methods for producing high levels of alcohol during fermentation of plant material, and to the high alcohol beer produced. The method can include selecting plant material. Selecting can include excluding plant material that has been exposed to high temperatures or that has had high moisture content.Type: GrantFiled: October 10, 2006Date of Patent: April 5, 2011Assignee: Poet Research, Inc.Inventor: Stephen M. Lewis
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Publication number: 20110045129Abstract: The present invention relates to the use of an active component for improving dough stability of yeast dough, for making baked goods, and/or for improving the volume of yeast raised baked goods, wherein the active component comprises a member selected from the group consisting of an extract of any part of a plant of the species ginseng (Panax ginseng C. A. Meyer), an extract of any part of a plant of the species notoginseng (Panax pseudoginseng), an extract of any part of a plant of the species washnut (Sapindus mucorossi), an extract of any part of a plant of the species butcher's broom (Ruscus aculeatus), an extract of any part of a plant of the genus yucca, an extract of any part of a plant of the species Hoodia gordonii, a glycoside of a chemical compound comprising a gonane structure, and a mixture of two or more of these.Type: ApplicationFiled: August 2, 2010Publication date: February 24, 2011Applicant: COGNIS IP MANAGEMENT GMBHInventors: Andreas Funke, Michael Seitter, Ceferino Pascual, Agustin Villar Gonzalez
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Publication number: 20100209554Abstract: 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: ApplicationFiled: December 10, 2009Publication date: August 19, 2010Inventors: RUDY MOLINA, SR., RUDY MOLINA, JR.
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Patent number: 7678403Abstract: A method comprising selection of unbroken whole grain rice that are first washed, or whole grain corn that is first reduced in size, and then making an aqueous slurry that is subsequently wet milled to release all the protein, fat, fiber, and starch components normally held in the structure of the grain. The resulting slurry can be reacted with heat to gelatinize the starch and the subsequent product dried. Also, the heated slurry containing the liberated components can be treated to enzymatic hydrolysis via the process of liquefaction and optionally saccharification, producing whole grain rice milk products having diverse carbohydrate compositions.Type: GrantFiled: July 15, 2005Date of Patent: March 16, 2010Assignee: CRM IP LLCInventors: Cheryl Mitchell, James B. Mitchell
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Publication number: 20090246318Abstract: A dough is described. The dough has a high percentage of rye flour.Type: ApplicationFiled: February 23, 2009Publication date: October 1, 2009Inventor: Lisbeth Hoj JOHANSEN
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Publication number: 20090202674Abstract: A diet food composition effective in prevention of lifestyle related diseases is disclosed. The composition comprises a soluble dietary fiber of 5 to 35 weight % mainly containing insulin and an insoluble dietary fiber of 95 to 65 weight %, selected from the group consisting of wheat bran, rice bran and soybean fiber. The insoluble dietary fiber and the soluble dietary fiber are mixed at a mixture ratio of 1 to 2-20 on the basis of weight portion. The composition per 100 kcal contains the dietary fiber of at least 10 grams and insulin of at least 2 grams. In a mixing process, the soluble dietary fiber can be previously mixed and whipped with water and oil before mixing with the insoluble dietary fiber and the gluten can be previously fermented before mixing with the insoluble dietary fiber in order to have a good finished product.Type: ApplicationFiled: February 9, 2009Publication date: August 13, 2009Inventors: Yumi Yamamoto, Tatsuki Yamamoto
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Publication number: 20090074914Abstract: The present invention provide a process of an ultra low fat donut. The process comprising of the steps of: providing dough comprising enriched wheat flour bleached, a fast-acting leavening agent, yeast and soy flour; handcutting the dough into donut pieces between 1.3 and 1.7 ounces; proofing the donut pieces and baking the pieces in a deck or convection oven to provide at least one ultra low fat donut.Type: ApplicationFiled: November 20, 2008Publication date: March 19, 2009Inventor: Frank Dilullo
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Publication number: 20080199566Abstract: A method of manufacturing yeast fermented food such as bread, noodle and pasta, comprises the steps of preparing a starting cooking composition contains as main component bran powder and/or soy bean protein powder, gluten powder for binding the main powder and milk or milk ingredient powder containing milk sugar and a molding agent for increasing viscosity of composition; subjecting a mixed cooking composition with yeast to a fermentation condition to make a wet dough composition containing substantially no glucide; and baking or dry-solidifying it.Type: ApplicationFiled: February 29, 2008Publication date: August 21, 2008Inventors: Hiroshi Araki, Sato Araki, Yuri Araki
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Patent number: 7396670Abstract: The formation of acrylamide during heat treatment in the production of a food product is reduced by treating the raw material with an enzyme before the heat treatment. The enzyme is capable of reacting on asparagine or glutamine (optionally substituted) as a substrate or is a laccase or a peroxidase.Type: GrantFiled: October 10, 2003Date of Patent: July 8, 2008Assignee: Novozymes A/SInventors: Gitte Budolfsen, Morten Tovborg Jensen, Hans Peter Heldt-Hansen, Mary Ann Stringer
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Publication number: 20080070310Abstract: The present disclosure provides methods for increasing fermentability to yield ethanol from plant material by contacting the material with an effective amount of a protease to hydrolyze at least a portion of zein proteins. The present disclosure also provides methods for increasing digestibility of a milling co-product by contacting a plant material with a protease during dry milling or wet milling.Type: ApplicationFiled: September 13, 2007Publication date: March 20, 2008Inventors: Luis A. Jurado, Pradip K. Das
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Patent number: 7256032Abstract: The present invention relates to novel cellulase enzymes, especially novel endoglucanases including endoglucanase fusion proteins, preparations and compositions containing these endoglucanase enzymes and fusion proteins, expression vectors, host cells and methods for their preparation and uses of the cellulases, preparations and compositions in the textile, detergent and pulp and paper industries.Type: GrantFiled: December 22, 2005Date of Patent: August 14, 2007Assignee: AB Enzymes OyInventors: Leena Valtakari, Marika Alapuranen, Satu Hooman, Matti Siika-Aho, Jarno Kallio, Liisa Viikari, Pentti Ojapalo, Jari Vehmaanperä
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Publication number: 20020102326Abstract: Corn masa dough texture and tortilla flexibility are improved by adding to the nixtamalized corn flour, an enzyme blend comprising commercial hemicellulase and/or cellulase. The enzyme preparation has a positive effect on dough texture and improvement in tortilla elasticity and ductility during commercial storage. The combination of the enzyme blend and the method for dough and tortilla preparation can enhance conventional additives to delay corn tortilla hardening during storage.Type: ApplicationFiled: December 5, 2000Publication date: August 1, 2002Inventors: Manuel J. Rubio, Roberto Contreras, Marco A. Baez
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Patent number: 6355283Abstract: A process for making a soybean curd bread which comprises adding magnesium chloride to a soybean milk having a predetermined solid content and at a temperature of about 60° C. to 90° C. to prepare homogeneously emulsified soybean curd, adding a bread dough composed of wheat flour, yeast, seasonings and water to prepare a soybean curd bread dough, stirring and mixing the soybean curd bread to ferment the soybean curd bread dough, with fermentation being promoted by utilizing the property of magnesium chloride contained in the soybean curd bread dough to prepare a fermented soybean curd bread dough and baking the fermented soybean curd bread dough.Type: GrantFiled: September 6, 2000Date of Patent: March 12, 2002Inventors: Toyofumi Yamada, Isao Moriya
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Patent number: 6183787Abstract: A quality improver for producing bread, comprising at least one component (i) selected from malt, rice fermentation product, and wheat fermentation product and (ii) biotin. Preferably it further contains mevalonolactone and/or mevalonic acid or a lactic acid fermentation product of soy bean. A seed dough is obtained by kneading cereal powder, yeast, and the quality improver for producing bread and subjecting the mixture to primary fermentation. The bread has a sufficient volume, a good shape, a soft feeling upon eating, a good flavor (fragrance and taste), excellent storage stability and contains vitamins, proteins and minerals abundantly. The seed dough containing the quality improver can be circulated.Type: GrantFiled: November 16, 1999Date of Patent: February 6, 2001Assignee: Yugengaisha SoiInventors: Reisaburo Ishigaki, Ryuichi Iizuka
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Patent number: 6168821Abstract: An acidic fruit or vegetable beverage having improved nutritional value. The beverage includes the addition of natural fiber, glucans and a flavoring agent to the beverage. The glucans are substantially derived from a natural grain, such as oats. The flavoring agent includes vanilla flavoring. The vanilla flavoring may be natural vanilla and/or artificial vanilla. The pH of said beverage is typically 3.7-7. The glucans are present in the beverages in amounts up to 5 gram per liter and the glucans contain a substantial amount of water soluble &bgr;-glucans. The beverage is typically a ready-to-drink beverage.Type: GrantFiled: November 12, 1999Date of Patent: January 2, 2001Assignee: The J. M. Smucker CompanyInventor: Elen Castleberry
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Patent number: 6090416Abstract: A highly digestible, good preference, relatively high-quality fermented formula feed which is obtainable by mixing a soybean feed material and a wheat splinter capable of decomposing phytin in an amount of not less than that of the soybean feed material, d.s.b., and subjecting the mixture to a lactic acid fermentation under humid conditions.Type: GrantFiled: September 12, 1997Date of Patent: July 18, 2000Assignee: Kabushiki Kaisha Hayashibara Seibutsu Kagaku KenkyujoInventors: Satoshi Iritani, Yoshinori Sato, Hiroto Chaen, Toshio Miyake
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Patent number: 6054150Abstract: Method for producing, in a short time period, a soy sauce seasoning liquid having a high nitrogen content by efficient utilization of vital gluten upon its addition to soy sauce koji and brine wherein the gluten is added to an enzymatically hydrolyzed mixture of the soy sauce koji and brine.Type: GrantFiled: August 21, 1998Date of Patent: April 25, 2000Assignee: Kikkoman CorporationInventors: Katsutoshi Tobe, Toshinobu Sugimoto
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Patent number: 6020016Abstract: An acidic fruit or vegetable beverage having improved nutritional value. The beverage includes the addition of natural fiber, glucans and a flavoring agent to the beverage. The glucans are substantially derived from a natural grain, such as oats. The flavoring agent includes vanilla flavoring. The vanilla flavoring may be natural vanilla and/or artificial vanilla. The pH of said beverage is typically 3.7-7. The glucans are present in the beverages in amounts up to 5 gram per liter and the glucans contain a substantial amount of water soluble .beta.-glucans. The beverage is typically a ready-to-drink beverage.Type: GrantFiled: April 1, 1998Date of Patent: February 1, 2000Assignee: The J.M. Smucker CompanyInventor: Elen Castleberry
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Patent number: 6007850Abstract: The present invention relates to a process for preparing a baking improver based on fermented cereal germs. Such a baking improver can alleviate some of the negative side effects in dough handling properties associated with dough rich in gluten. As an additional benefit, the baking improver contributes to the flavour and/or aroma of baked goods. Preferred cereals for this purpose are wheat, barley and rye.Type: GrantFiled: May 7, 1996Date of Patent: December 28, 1999Assignee: Quest International B.V.Inventors: Anton A. G. Van Duijnhoven, Martin Hoogland, William James N Marsden, Jan Visser
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Patent number: 5955123Abstract: The subject invention encompasses baked compositions, a therapeutically effective dose of SMOOTH TEXTURE METAMUCIL.RTM. and one or more conventional additives used in dough containing compositions. The present invention also encompasses methods for regulating bowel function and/or providing laxation and/or treating hypercholesterolemia and/or increasing fiber consumption in humans or lower animals comprising orally administering the baked compositions according to this invention.Type: GrantFiled: October 21, 1996Date of Patent: September 21, 1999Assignee: The Procter & Gamble CompanyInventor: Bruce Paul Daggy
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Patent number: 5922373Abstract: The present invention provides a novel method for making a modified soy flour feed which is useful as a protein source in the diets of animals, particularly in the diet of young animals. The method for producing the modified soy flour feed, referred to hereinafter as "MSF feed", comprises the following steps: combining soy flour, sugar and liquid to provide a mixture; gelatinizing the soy flour in the mixture; then reacting yeast with the mixture preferably at a temperature of from about 60.degree. F. to about 125.degree. F. for a time sufficient to reduce the allergenic properties of the soy flour; and terminating the chemical reactions. Preferably, the yeast is added to the gelatinized mixture at a weight which is from about 0.25 to about 15%, by weight, of the combined soy flour-sugar weight. Unlike conventional soy flour, the MSF feed produced by this process does not induce diarrhea, poor growth or weight loss associated with an allergic response.Type: GrantFiled: May 5, 1997Date of Patent: July 13, 1999Assignee: The Ohio State UniversityInventor: Charles Johnston
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Patent number: 5904942Abstract: A highly digestible, good preference, relatively high-quality fermented formula feed which is obtainable by mixing a soybean feed material and a wheat splinter capable of decomposing phytin in an amount of not less than that of the soybean feed material, d.s.b., and subjecting the mixture to a lactic acid fermentation under humid conditions.Type: GrantFiled: September 12, 1997Date of Patent: May 18, 1999Assignee: Kabushiki Kaisha Hayashibara Seibutsu Kagaku KenkyujoInventors: Satoshi Iritani, Yoshinori Sato, Hiroto Chaen, Toshio Miyake
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Patent number: 5879729Abstract: The fat caloric content of foodstuffs containing fats or oils can be reduced by adding to the foodstuffs an acidic amylaceous fermented composition resulting from a process whereina) a slurry of cereal flour and at least one additional non-cereal starch material is first subjected to gelatinization and further homogenized;b) inoculated with an acidifying strain or a mixture of acidifying strains selected from Lactobacillus species, Streptococcus thermophilus and Bifidobacterium species;c) then subjected to a fermentation over a period and at a temperature such as to afford a pH of about 3.5 to 4.6 of the fermented material; andd) finally stabilized.Type: GrantFiled: June 9, 1997Date of Patent: March 9, 1999Assignee: Nestec S.A.Inventors: Luis Roberto King Solis, Laurenz Anton Kistler Hahn
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Patent number: 5869115Abstract: A process for producing a seasoning having high nitrogen concentration by hydrolyzing a proteinaceous material with enzyme, characterized in that common salt is added to the decomposed Moromi or the Moromi temperature is lowered, then the Moromi is allowed to stand and press filtered by a conventional method.Type: GrantFiled: November 21, 1997Date of Patent: February 9, 1999Assignee: Kikkoman CorporationInventors: Yaichi Fukushima, Makoto Okayasu, Misao Sugishita
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Patent number: 5714474Abstract: A method of catalyzing in vitro reactions using seeds containing enhanced amounts of enzymes is disclosed. The method involves adding transgenic, non-wild type seeds, preferably in a ground form, to a reaction mixture and allowing the enzymes in the seeds to increase the rate of reaction. By directly adding the seeds to the reaction mixture the method provides a solution to the expensive and problematic process of extracting and purifying the enzyme. Methods of treatment are also provided whereby a subject lacking a sufficient supply of an enzyme is administered the enzyme in the form of seeds containing enhanced amounts of the enzyme.Type: GrantFiled: April 2, 1996Date of Patent: February 3, 1998Assignee: Mogen InternationalInventors: Albert J. J. Van Ooijen, Krijn Rietveld, Andreas Hoekema, Jan Pen, Peter Christian Sijmons, Teunis Cornelis Verwoerd, Wilhemus Johannes Quax
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Patent number: 5686123Abstract: A homogeneous and stable cereal suspension having the taste and aroma of natural oats, as well as a method for the preparation thereof, is described. The cereal suspension contains intact .beta.-glucans from the starting material and is prepared byA) dry- or wet-grinding rolled oats or otherwise heat- and water-treated oats to meal,B) suspending the oatmeal in water, if the meal has been produced by dry grinding,C) optionally centrifuging or decanting the suspension in order to remove coarse fibre particles,D) treating the suspension with .beta.-amylase, which specifically gene-rates maltose units and has no glucanase and proteinase effect, to a viscosity of 3-0.1 Pas in the shear rate range of 10-100 s.sup.-1,E) treating the suspension with .alpha.-amylase, which specifically gene-rates maltose units and has no glucanase and proteinase effect, to a viscosity of <0.5 Pas in the shear rate range of 10-100 s.sup.Type: GrantFiled: November 21, 1995Date of Patent: November 11, 1997Inventors: Lennart Lindahl, Inger Ahlden, Rickard Oste, Ingegerd Sjoholm
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Patent number: 5654021Abstract: A process of making a filled bagel dough product and the product formed thereby. One process comprises the steps of mixing and kneading a quantity of bagel dough, including yeast; sealing a filler such as cream cheese within a bagel dough shell; proofing the product, steaming the product, and browning the product, with the product optionally being frozen after either of the steaming or browning steps. The process is preferably used to produce a novel relatively large (half pound) platelet shaped filled bagel dough product, preferably with toppings.Type: GrantFiled: December 26, 1995Date of Patent: August 5, 1997Inventor: Alvin Burger
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Patent number: 5650183Abstract: Refrigeratable yeast-leavened dough products are prepared that can be stored for extended periods of time at refrigeration temperatures. The dough composition and yeast strain are chosen to limit the total leavening action of the yeast by controlling the mount of substrate in the dough fermentable by the yeast. Dough compositions made in accordance with the invention are capable of being leavened at elevated temperatures, yet stored in a sealed container at refrigeration temperatures for extended periods of time. In one embodiment, a maltose negative yeast is used and sucrose or the like is added to the dough to serve as a fermentable substrate for the dough; this dough is suitable for storage times of up to 30 days or so.Type: GrantFiled: August 29, 1995Date of Patent: July 22, 1997Assignee: The Pillsbury CompanyInventor: David J. Domingues
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Patent number: 5565225Abstract: The present invention provides a novel soy flour-wheat flour feed, referred to herein as "MSWF feed" useful as a protein source in the diets of animals. Such MSWF feed is particularly useful for at least partially replacing milk as a protein source in the diets of young animals. The MSWF feed comprises modified soy flour, modified wheat flour and malted grain, preferably malted barley, and preferably yeast. Preferably, the wheat flour and soy flour is added in a ratio of from about 2:1 to about 0.1:9.9, by weight; and from about 0.25 to about 25%, by weight, of the combined soyflour-wheat flour weight, of the malted grain. Unlike conventional soy flour, the MSWF feed does not induce diarrhea, poor growth or weight loss associated with an allergic response. The MSWF feed is useful in the diets of young domestic animals, and is also useful as a food for humans particularly where an allergic reaction to soy flour is a problem.Type: GrantFiled: March 1, 1995Date of Patent: October 15, 1996Assignee: The Ohio State UniversityInventor: Charles Johnston
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Patent number: 5514395Abstract: 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: GrantFiled: August 16, 1993Date of Patent: May 7, 1996Inventor: Alvin Burger
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Patent number: 5510126Abstract: The quality of wheat flour tortillas is improved by using a yeast derivative in the tortilla dough.Type: GrantFiled: April 8, 1994Date of Patent: April 23, 1996Assignee: Gist-Brocades N.V.Inventors: Johannes H. Van Eijk, Merna Legel
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Patent number: 5510136Abstract: The method of making bread products without animal shortenings and/or vegetable oils comprises substituting waxy barley flour made from processed or unprocessed, hulled or nonhulled waxy barley for shortenings and/or oils. Bread products comprising waxy barley flour less the shortenings and/or oils which were one of the staple ingredients for making bread products, are essentially fat free, have a longer shelf life and are healthier for people than conventional bread products.Type: GrantFiled: October 21, 1994Date of Patent: April 23, 1996Inventor: Donald J. Alexander
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Patent number: 5441751Abstract: A precooked, partially risen, storage stable pan pizza dough, and a method for producing the same is described. The ingredients of the pizza dough, including at least flour, water, yeast and oil, are mixed, and the mixed dough is then cut into sections. The sectioned dough is then recombined and mixed and cut at least two additional times. After the dough as has been mixed and cut a plurality of times, it is allowed to rest for at least twenty minutes, during which time, the pizza dough partially rises. The partially risen pizza dough is then divided into portions, and precooked to a point at which the dough is not completely cooked, cooled, and packaged for storage in either the refrigerator, or by freezing.Type: GrantFiled: June 29, 1994Date of Patent: August 15, 1995Inventor: Osvaldo E. Vagani
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Patent number: 5395623Abstract: A bakery ingredient including a milled, starch-bearing grain having about 60-80% of its starch enzymatically eliminated by conversion to a soluble form and about 4 to 30% by weight of a caramel-sugar mixture is disclosed along with a process for preparation of the bakery ingredient. The preferred sugar mixture includes at least 70% maltose and less than 5% glucose. The preferred enzyme is an alpha-amylase. Baked goods prepared from the bakery ingredient demonstrate superior crumb strength and are suprisingly resistant to degradation by excessive or insufficient moisture and are characterized by extended shelf-life capability.Type: GrantFiled: April 1, 1993Date of Patent: March 7, 1995Assignee: Cereal Ingredients, Inc.Inventor: Nickolas C. Kovach
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Patent number: 5385742Abstract: A dough for the preparation of yeast-leavened flour products whereby the dough comprises a yeast not capable of fermenting malto and an amount of sugar(s) fermentable by the yeast wherein the maximal amount of CO.sub.2 gas produced during the proof is controlled and limited by the amount of fermentable sugar(s) present in the dough.Type: GrantFiled: September 23, 1993Date of Patent: January 31, 1995Assignee: Gist-Brocades N.V.Inventor: Johannes H. Van Eijk