Size Increase By Puffing, Or Pore Forming Of Solid Material By Heating Patents (Class 426/445)
  • Patent number: 11930833
    Abstract: A packaged food product and methods of making and using it. In some embodiments. The packaged food product may comprise a cup containing multiple ingredients in sealed pouches suitable for use in making an omelet or other egg-based entrées, with the cup being suitable for microwave cooking of an egg-based entrée. The ingredients may include vegetable components that offer organoleptic properties similar to those of fresh vegetables after an extended period of time. Ideally, time required for processing, shipment, storage, etc., which may be, e.g., several weeks, may pass without unacceptable degradation of taste, texture, mouth feel, flavor, aroma, color, nutritional content or other important qualities. In some embodiments, the ingredients may also include additional components, such as, for example, one or more meats, and/or one or more varieties of cheese.
    Type: Grant
    Filed: June 15, 2018
    Date of Patent: March 19, 2024
    Assignee: Kraft Foods Group Brands LLC
    Inventors: Kwaku Bandoh, Rachel Catherine Brown
  • Patent number: 10993461
    Abstract: A system has rendering tanks, a polishing tank, and a conveyor associated with the rendering tanks and the polishing tank. A batch rendering method for producing pork rinds with the system includes: (a) loading a first batch of pork skins into the rendering tanks; (b) cooking the first batch of pork skins inside the rendering tanks; (c) unloading the first batch of pork skins from each of the rendering tanks into the conveyor; (d) transporting the first batch of pork skins to the polishing tank; (e) loading the first batch of pork skins into the polishing tank; (f) tumbling the first batch of pork skins within the polishing tank; (g) loading a second batch of pork skins into the rendering tanks; and (h) cooking the second batch of pork skins inside the rendering tanks. Steps (f) and (h) occur at the same time.
    Type: Grant
    Filed: March 12, 2020
    Date of Patent: May 4, 2021
    Assignee: Evans Food Group Ltd.
    Inventor: Bhavesh Narendrabhai Patel
  • Patent number: 10863760
    Abstract: A popping and mixing device includes a popping chamber for receiving popcorn kernels and converting the same into popped popcorn kernels. A mixing container receives the popped popcorn kernels from the popping chamber. A mixing motor in mechanical communication with the mixing container configured for rotating the popcorn mixing container.
    Type: Grant
    Filed: March 15, 2018
    Date of Patent: December 15, 2020
    Assignee: GREENFIELD WORLD TRADE, INC
    Inventors: Rong Liu, Alyssa Issler
  • Publication number: 20150132451
    Abstract: Pet chew products and methods of manufacturing such products are disclosed. Some pet chew products may comprise puffed pieces of dry animal tissue, such as bully stick, or puffed pieces of hardened cheese, such as hardened yak cheese made for pet consumption. Some pet chew products may comprise hardened cheese, dry animal tissue such as a bully stick, and a sugar protein bond joining the hardened cheese and the dry animal tissue.
    Type: Application
    Filed: January 22, 2015
    Publication date: May 14, 2015
    Inventors: SUMAN K. SHRESTHA, SUJAN K. SHRESTHA, NISHES SHRESTHA
  • Patent number: 8784924
    Abstract: This invention relates to heat-expanded synthetic cheese products, heat-expandable precursors for forming same, the preparation of the precursor and the cheese products, and the use of a sugar alcohol for improving the organoleptic properties and/or the volume expansion % of the heat-expandable precursors and/or heat-expanded synthetic cheese products. The invention provides a heat-expanded synthetic cheese product, comprising:—from about 20% to about 59% by weight of a milk protein or a source thereof; from about 10% to about 50% by weight of a starch; from about 2% to about 24% by weight of a sugar alcohol; from about 3% to about 15% by weight of water; wherein the heat-expanded synthetic cheese product comprises no more than 10% by weight of fat, the percentages being percentages by weight of the total product, and wherein the heat-expanded synthetic cheese product is a microwave-expanded synthetic cheese product or a radiofrequency (RP)-expanded synthetic cheese product.
    Type: Grant
    Filed: October 31, 2008
    Date of Patent: July 22, 2014
    Assignee: University of College Dublin, National University of Ireland, Dublin
    Inventors: Dolores O'Riordan, Michael O'Sullivan, James Lyng, Elaine Duggan
  • Patent number: 8778429
    Abstract: An apparatus and method is shown for preparing liquid egg products, for example pure egg whites, whole eggs and egg products either alone or mixed with spices, vegetables or other ingredients, in a microwave oven. The container for preparing the liquid egg products is relatively inexpensive and disposable. In another embodiment of the present invention, a method is provided for preparing liquid egg products in a disposable, microwavable container in which the liquid egg product expands while cooking and partially removes the lid of the container to create a delicious meal of properly cooked, fresh egg product, that are ready for consumption.
    Type: Grant
    Filed: December 14, 2011
    Date of Patent: July 15, 2014
    Assignee: Eggology, Inc.
    Inventor: Brad M. Halpern
  • Patent number: 8642109
    Abstract: The present invention relates to food materials containing a high concentration of protein and processes for their manufacture. More particularly, the present invention relates to protein extrudates containing high concentrations of soy protein, dairy protein, and mixtures thereof and low concentrations of carbohydrates, processes for manufacturing such protein extrudates, and the use of such protein extrudates as functional food ingredients.
    Type: Grant
    Filed: November 23, 2005
    Date of Patent: February 4, 2014
    Assignee: Solae, LLC
    Inventors: Craig R. Baumer, Santiago Solorio, Phillip I. Yakubu
  • Patent number: 8563065
    Abstract: Extruded, directly expanded, high fiber reduced calorie food products, such as a ready-to-eat (RTE) cereal or sweet or savory snack, are produced at high production rates without substantial loss of extrusion functionality and extrudability by replacing a substantial portion of at least one flour with a gelatinized, enzyme-resistant starch type III ingredient or bulking agent as a reduced-calorie, high fiber flour replacer. The resistant starch type III ingredient or bulking agent contains an enzyme-resistant starch type III having a melting point with an endothermic peak temperature of at least about 140° C., and may have a water-holding capacity of less than 3 grams water per gram of the starch-based bulking agent. The total dietary fiber retention of the gelatinized, starch-based bulking agent may be at least about 90% by weight after extrusion using a die temperature of least about 100° C., and a die pressure of at least about 150 psig.
    Type: Grant
    Filed: April 2, 2012
    Date of Patent: October 22, 2013
    Assignee: Kraft Foods Global Brands LLC
    Inventors: Jeanny E. Zimeri, Lynn Haynes, Allan R. Olson, Vijay Kumar Arora, Louise Slade, Harry Levine, Meera Kweon
  • Publication number: 20130273219
    Abstract: Nutritious granular materials of fine particle sizes agglomerated within versatile micropellets are useful for inserting significant amounts of nutritious properties into snack foods. Expandable micropellet-containing formulations provide for introduction of fine particle ingredients such as proteins, minerals and other components or desirable nutrients into food processing lines not typically amenable to the fine particle sizes. Micropellet-containing formulations may consist entirely of micropellets, or may contain an expandable starch such as, for example, corn meal, sheeted doughs, and expanded collet products onto which the micropellets may be basted.
    Type: Application
    Filed: April 13, 2012
    Publication date: October 17, 2013
    Applicant: Frito-Lay North America, Inc.
    Inventors: Stefan K. Baier, Ajay Rajeshwar Bhaskar, Eugenio Bortone, Pierre Faa, Chien-Seng Hwang, Jorge C. Morales-Alvarez, Deepali Palta
  • Publication number: 20130266712
    Abstract: Pet chew products and methods of manufacturing such products are disclosed. Some pet chew products may comprise puffed pieces of dry animal tissue, such as bully stick, or puffed pieces of hardened cheese, such as hardened yak cheese made for pet consumption. Some pet chew products may comprise hardened cheese, dry animal tissue such as a bully stick, and a sugar protein bond joining the hardened cheese and the dry animal tissue.
    Type: Application
    Filed: April 8, 2013
    Publication date: October 10, 2013
    Applicant: HIMALAYAN CORPORATION
    Inventors: SUMAN K. SHRESTHA, SUJAN K. SHRESTHA, NISHES SHRESTHA
  • Publication number: 20130251877
    Abstract: Snack products and methods for producing snack products comprising a mixture of an expandable base product and one or more relatively non-expandable inclusions. The base product may comprise a pelletized or non-pelletized wheat, potato, corn, rice, other flours, starches, and grains, vegetables, and/or mixes thereof. The inclusions may comprise one or more types of herbs and spices, vegetables, fruits, meats, beans, grains, or other ingredients. The mixture is processed using an expansion machine (or “puffing machine”) that is operative to cook and expand the mixture to form a snack product, such as a chip, cracker, cake, or the like.
    Type: Application
    Filed: March 26, 2012
    Publication date: September 26, 2013
    Applicant: SNAK KING CORPORATION
    Inventors: Barry C. Levin, Joseph M. Papiri
  • Patent number: 8435584
    Abstract: The invention concerns an assembly for preparing and presenting an edible composition designed to be puffed including a first portion defining a chamber for enabling the puffed composition to be presented, and a second portion defining a storage chamber designed to include at least one non-puffed composition, the second portion being arranged in the first portion. The invention also concerns a method for preparing a composition to be puffed using the assembly.
    Type: Grant
    Filed: April 10, 2012
    Date of Patent: May 7, 2013
    Assignee: NATAIS
    Inventor: Michael Ehmann
  • Patent number: 8293317
    Abstract: A food product and method are provided. The food product is a crisp expanded proteinacious food product characterized by an absence of objectionable protein fiber formation. The product is puffed to provide a low density while providing a good eating texture. The product may be coated to provide additional flavors and/or nutrients.
    Type: Grant
    Filed: October 20, 2008
    Date of Patent: October 23, 2012
    Inventors: John E. Fannon, Phillip I. Yakubu
  • Publication number: 20120251683
    Abstract: The invention concerns an assembly for preparing and presenting an edible composition designed to be puffed including a first portion defining a chamber for enabling the puffed composition to be presented, and a second portion defining a storage chamber designed to include at least one non-puffed composition, the second portion being arranged in the first portion. The invention also concerns a method for preparing a composition to be puffed using the assembly.
    Type: Application
    Filed: April 10, 2012
    Publication date: October 4, 2012
    Inventor: Michael EHMANN
  • Patent number: 8163324
    Abstract: An extruded, directly expanded, high fiber reduced calorie food product, such as a ready-to-eat (RTE) cereal or sweet or savory snack, is produced at high production rates without substantial loss of extrusion functionality and extrudability by replacing a substantial portion of at least one flour with a gelatinized, enzyme-resistant starch type III ingredient or bulking agent as a reduced-calorie, high fiber flour replacer. The resistant starch type III ingredient or bulking agent contains an enzyme-resistant starch type III having a melting point with an endothermic peak temperature of at least about 140° C., and may have a water-holding capacity of less than 3 grams water per gram of the starch-based bulking agent. The total dietary fiber retention of the gelatinized, starch-based bulking agent may be at least about 90% by weight after the extrusion using a die temperature of least about 100° C., and a die pressure of at least about 150 psig.
    Type: Grant
    Filed: December 4, 2009
    Date of Patent: April 24, 2012
    Assignee: Kraft Foods Global Brands LLC
    Inventors: Jeanny E. Zimeri, Lynn Haynes, Allan R. Olson, Vijay Kumar Arora, Louise Slade, Harry Levine, Meera Kweon
  • Publication number: 20120082770
    Abstract: Cooked meat servings have puffed, crunchy skins surrounding tender and succulent flesh portions. Entire meat pieces including the flesh portions and the skin portions covering or encasing the flesh portions are cooked in a manner that leaves neither portion under- or over-cooked.
    Type: Application
    Filed: October 4, 2010
    Publication date: April 5, 2012
    Inventors: Maxime Jean Jerome Bilet, Grant Lee Crilly, Nathan P. Myhrvold, Christopher Charles Young, M.G. Johnny Zhu
  • Publication number: 20110212149
    Abstract: The present invention concerns a puffed popcorn starch containing powder having a loose bulk density of less than 120 g/L and a particle size smaller than 1 mm, a non-aqueous liquid-loaded starch material comprising said powder and a process for preparing these. In addition the present invention relates to the use of said powder as a solid carrier material for non-aqueous liquid or gaseous components and the use of said non-aqueous liquid-loaded starch material in food and animal feed products, pharmaceuticals, nutraceuticals, agrochemicals, and cosmetic or personal care products.
    Type: Application
    Filed: October 9, 2009
    Publication date: September 1, 2011
    Applicant: Cargill, Incorporated
    Inventors: Henricus Wilhelmus Jozef Lobee, Hilde Van Grinderbeek, Sarah Veelaert
  • Publication number: 20110200727
    Abstract: The invention refers to a method and a device for producing expanded food, for example popcorn, puffed rice and the like. A food is here fed to a container continuously, the food caused to expand under the effect of heat, and, after that, the food is removed continuously from the container.
    Type: Application
    Filed: April 26, 2011
    Publication date: August 18, 2011
    Applicant: C. Cretors & Company
    Inventor: Alexander Biechteler
  • Patent number: 7987774
    Abstract: An improved extruder (10) is provided which permits successful introduction of very high quantities of injected steam into material being processed, on the order of 6-8% or more by weight steam. The extruder (10) includes an elongated extruder barrel (12) having at least one elongated, axially rotatable, helically flighted extrusion screw (16,18) therein. The barrel (12) is equipped with obliquely oriented steam injection ports (44, 46) along the length thereof, housing steam injectors (48, 50). The barrel (12) includes relatively high free volume steam injection heads (32 and 38, 40) having therein screw sections (78, 82) of relatively long pitch length, together with steam restriction heads (30, 34, and 42) on opposite sides of the injection heads (32, and 38, 40) having therein relatively short pitch length screw sections (76, 80, 84).
    Type: Grant
    Filed: March 16, 2007
    Date of Patent: August 2, 2011
    Assignee: Wenger Manufacturing, Inc.
    Inventors: LaVon Wenger, Galen J. Rokey, Allan Spellmeier
  • Publication number: 20110086145
    Abstract: A food product based on dehydrated fruit or vegetable, and a method and equipment assembly for its production thereof, and use of said product as a tidbit or snack or as an additional or complementary ingredient in meals or in various food products such as cereals. The food product is comprised of substantially dry clusters of dehydrated and puffed fruit or vegetable pieces having an appealing shape and size, a crunchy texture and a palatable consistence. To produce the product, prepared fruit or vegetable pieces are dehydrated and puffed, the pieces are then homogeneously mixed with a liquid binder suitable for human or animal consumption and formed into clusters by compression-molding; then the clusters are dried to the desired end moisture contents. The main part of the equipment assembly for producing the product is a cluster forming device.
    Type: Application
    Filed: October 13, 2010
    Publication date: April 14, 2011
    Inventors: Daniel Alberto RODRIGUEZ CAMPISTO, Patricio Alejandro Soto Pardo
  • Publication number: 20110076372
    Abstract: Machines for popping corn and producing puffed snacks and other expanded foods are described herein. In one embodiment, a flow-through popper circulates unpopped corn kernels through a popping chamber by use of a plurality of vanes that directionally control a flow of high velocity, high temperature and high pressure air. In this embodiment, the air in the popping chamber causes the unpopped corn kernels to circulate as they move through the length of the popping chamber without the need for an auger or other moving apparatus.
    Type: Application
    Filed: September 24, 2010
    Publication date: March 31, 2011
    Applicant: C. Cretors & Company
    Inventor: Charles D. Cretors
  • Publication number: 20110076373
    Abstract: Machines having reversible food moving devices for making popcorn and other types of expanded food products are described herein. In one embodiment, a popcorn machine includes an auger that moves a mixture of raw corn kernels and cooking oil along a trough-shaped cooking surface. In this embodiment, the auger can cyclically reverse direction for a predetermined period of time before resuming rotation in the forward direction to facilitate favorable popping of the popcorn. In one aspect of this embodiment, the auger can rotate through a greater angle of rotation in the forward direction than in the reverse direction in each cycle, so that the auger progressively moves the unpopped corn kernels along the entire cooking surface until they ultimately pop and/or are dispensed into a suitable receptacle. In one embodiment, the popcorn machine can also include two or more heating zones to provide favorable popping characteristics.
    Type: Application
    Filed: September 27, 2010
    Publication date: March 31, 2011
    Applicant: C. Cretors & Company
    Inventors: Charles D. Cretors, Frank Strawn
  • Patent number: 7871657
    Abstract: The present invention relates to a process for preparation of expanded finger millet, a ready-to-eat product with versatile food uses.
    Type: Grant
    Filed: December 31, 2003
    Date of Patent: January 18, 2011
    Assignee: Council of Scientific & Industrial Research
    Inventors: Gurusiddappa Malleshi Nagappa, Ushakumari Rambahadur Singh
  • Publication number: 20100119658
    Abstract: A puffed pet treat and method of making are disclosed. The puffed pet treat is comprised of a starting material that is an animal part, which is treated, sliced into small portions, and exposed to high velocity hot air causing rapid heat transfer within the small portions causing the water contained in the material as moisture to undergo a rapid phase change from liquid to steam which softens and expands the material thereby forming a puffed product.
    Type: Application
    Filed: September 10, 2009
    Publication date: May 13, 2010
    Inventor: Mark Levin
  • Patent number: 7713565
    Abstract: A process for preparing an instant beverage is provided which includes heating a dried soluble coffee under sufficient pressure thereby forcing gas into internal voids of the dried coffee. The heated dried soluble coffee is cooled and depressurized to produce a dried soluble coffee having internal voids filled with pressurized gas. An instant dry beverage comprising soluble coffee having internal voids filled with pressurized gas is also provided, and this product is advantageous in that it produces a beverage with foam on its surface when reconstituted.
    Type: Grant
    Filed: August 17, 2004
    Date of Patent: May 11, 2010
    Assignee: Kraft Foods Holdings, Inc.
    Inventors: Bary Lyn Zeller, Stefano Ceriali, Alan Gundle
  • Publication number: 20100104718
    Abstract: The present invention relates to a method for producing a powdered porous product from at least one starting powdery and/or viscous product, characterised in that it comprises the continuous following steps without exposing the product to open air: a) preparing the starting product in order to make it viscous; b) in a thermo-mechanical machine (10) for continuously realising transport and/or mixing functions of viscous products or dry-material rich products, lowering the viscosity of the viscous product without changing its dry-material content, by intimate mixing with a gas injected into the processing machine (10) and simultaneously initiating the porosity in the viscous product; c) continuously with the processing machine (10), statically or dynamically intensifying the intimate mixture of the viscous product with a gas in order to obtain an aerated and porous mass; and d), dividing said mass in order to obtain aerated and porous particles.
    Type: Application
    Filed: October 15, 2007
    Publication date: April 29, 2010
    Applicant: CLEXTRAL
    Inventors: Daniel Durand, Jean-Marie Bouvier, Gilles Maller, Scott Maxwell, Stewart Stevenson, Steven Roberts, Alain Brisset
  • Patent number: 7666460
    Abstract: A process for producing a set expanded foodstuff comprises the step of passing a soft expanded foodstuff composition at a first temperature and a first pressure into a setting region at a second temperature, the second temperature being lower than said first temperature. The soft expanded foodstuff composition is cooled and set in the setting region at a second pressure which is lower than said first pressure. A process for producing a set expanded foodstuff, comprises the steps of passing a soft foodstuff composition which may be in at least a partially expanded condition and which contains a vaporisable expandingagent, at a first temperature and a first pressure into a setting region at a second temperature, said second temperature being lower than said first temperature.
    Type: Grant
    Filed: January 17, 2000
    Date of Patent: February 23, 2010
    Assignee: Cadbury Holdings Limited
    Inventor: Andrew Joseph Keogh
  • Patent number: 7648723
    Abstract: An extruded, directly expanded, high fiber reduced calorie food product, such as a ready-to-eat (RTE) cereal or sweet or savory snack, is produced at high production rates without substantial loss of extrusion functionality and extrudability by replacing a substantial portion of at least one flour with a gelatinized, enzyme-resistant starch type III ingredient or bulking agent as a reduced-calorie, high fiber flour replacer. The resistant starch type III ingredient or bulking agent contains an enzyme-resistant starch type III having a melting point with an endothermic peak temperature of at least about 140° C., and may have a water-holding capacity of less than 3 grams water per gram of the starch-based bulking agent. The total dietary fiber retention of the gelatinized, starch-based bulking agent may be at least about 90% by weight after the extrusion using a die temperature of least about 100° C., and a die pressure of at least about 150 psig.
    Type: Grant
    Filed: October 26, 2005
    Date of Patent: January 19, 2010
    Assignee: Kraft Foods Global Brands LLC
    Inventors: Jeanny E. Zimeri, Lynn Haynes, Allan Olson, Vijay Kumar Arora, Louise Slade, Harry Levine, Meera Kweon
  • Publication number: 20090214735
    Abstract: A process for puffing-drying fruit-vegetable foods at normal temperature. The process includes removing the free water from fruits and vegetables which have been washed, then put the fruits and vegetables into a reaction vessel, and vacuumizing the reaction vessel to 0.08-0.1 MPa, injecting carbon dioxide to 1.5-10.5 MPa, maintaining 30 seconds to 60 minutes, depressurizing to atmospheric pressure over 0.5-4 minutes so as to puff-dry the materials.
    Type: Application
    Filed: December 13, 2006
    Publication date: August 27, 2009
    Inventor: Shuxun Wu
  • Patent number: 7569244
    Abstract: The present disclosure provides ready-to-eat (RTE), shelf-stable processed foods composed of up to 100% fruit and the system and process for their manufacture. The product, system, and process uses dried fruit in some form as an in-feed material, having a higher moisture content than heretofore has been suitable for extruder in-feed ingredients, thus retaining at least a portion of the natural volatile materials that contribute to taste and aromas. Further, the dried fruit is extruded and can be dried into crispy, crunchy, chewy, or hard particles or pieces high in fruit content that heretofore have been unavailable, and the products and process can be independent of starch and grain based prior technology. The products of the present disclosure can be eaten as healthy snacks or used as high-fruit-content additives in RTE cereals, baking mixes, toppings, and other food products. The process provides a high degree of efficiency and reduced costs.
    Type: Grant
    Filed: April 7, 2006
    Date of Patent: August 4, 2009
    Inventor: J. Kirk Jordan
  • Patent number: 7521078
    Abstract: A dried, crisp, puffed cheese food product and a process for making it is provided wherein surfaces of low fat cheese precursor pieces containing about 12 to about 24 percent moisture are contacted with polysaccharide, followed by tempering the coated pieces by holding them in a moisture-tight environment, prior to puffing the pieces into a shelf-stable savory crispy puffed cheese product. The resulting snack food product comprises puffed cheese pieces having generally uniform expanded structures free of large voids and which do not stick tightly or clump to each other.
    Type: Grant
    Filed: October 15, 2004
    Date of Patent: April 21, 2009
    Assignee: Kraft Foods Global Brands LLC
    Inventor: Miranda Miller
  • Publication number: 20080152779
    Abstract: The invention relates to shaped instant pieces which are suitable for producing an instant food or instant drug, in particular an instant drink, which is produced from an instant composition, and to processes for producing the shaped instant pieces of an instant composition.
    Type: Application
    Filed: April 10, 2006
    Publication date: June 26, 2008
    Inventors: Evelyne De Groote, Tomas Keme, Jorg Kowalczyk
  • Patent number: 7220442
    Abstract: A nutrition bar which incorporates protein in the form of nuggets having high levels of selected proteins. By use of the nuggets of the invention, nutrition bars are formulated to have elevated levels of protein, yet good taste and other organoleptic properties. The nuggets according to the invention include greater than 50 wt % of a non-soy protein selected from the group consisting of milk protein, rice protein and pea protein, especially between 51 wt % and 99 wt %, more preferably between 52 wt % and 95 wt %, most preferably 55 wt % or above. The milk protein is preferably whey protein. The nuggets of the invention are preferably made using an extrusion process wherein the extrusion temperature is moderated so as to avoid damage to the whey proteins and concomitant off-taste. In this preferred process according to the invention, extrusion is conducted at temperatures of from 60 to 140° C., after which the protein is dried using a belt/conveyor drier or a fluid bed drier.
    Type: Grant
    Filed: February 20, 2003
    Date of Patent: May 22, 2007
    Assignee: Slim-Fast Foods Company, division of Conopco, Inc.
    Inventors: Akhilesh Gautam, Albert Johan Zwijgers, Mark Edward Johnke
  • Patent number: 6805888
    Abstract: The present invention relates to a method for preparing a puffed grain food product having a mixture of puffable low expansion grain and puffable high expansion grain. Flavoring agents, coloring agents or mixtures thereof are absorbed into the puffable low expansion grain pieces. The treated puffable low expansion grain pieces are then mixed with the puffable high expansion grain pieces, placed in a mold, and puffed to form an edible puffed grain food product.
    Type: Grant
    Filed: June 22, 2001
    Date of Patent: October 19, 2004
    Assignee: The Quaker Oats Company
    Inventor: Rei-Young Amos Wu
  • Patent number: 6793953
    Abstract: A method of preparing aerated food products, especially marshmallows, having a nutritionally fortified ingredient is provided. In accordance with a preferred form of the invention, the method includes the steps of: providing a liquid sugar confection blend comprising: a saccharide component; about 1 to 30% moisture; and a foam structuring agent; adding a dry particulate including a nutritional fortifying ingredient to the liquid confection blend; aerating the liquid confection blend to form an aerated confection plastic foam; extruding the aerated foam at a heated temperature to form an aerated confection extrudate; cooling the extrudate to solidify the confection to form a set aerated confection extrudate; forming the set aerated confection extrudate into pieces; and drying the pieces. The invention also concerns preparing a liquid confection blend seeded with a sweetener and a nutritional fortifying ingredient that can be used in making the aerated food products.
    Type: Grant
    Filed: May 8, 2002
    Date of Patent: September 21, 2004
    Assignee: General Mills, Inc.
    Inventors: Philip K. Zietlow, Bernhard H. Van Lengerich, Mathew F. Langenfeld, Terry G. Reishus, James L. Stinson, Gerald L. Wilson, Michael A. Helser
  • Patent number: 6746700
    Abstract: A composition that includes a puffable food component and an edible emulsion, where the edible emulsion is a water-in-oil emulsion or an oil-in-water-in-oil emulsion, and the edible emulsion includes a sweetening agent, the edible emulsion transformable into a coating on a puffed form of the puffable food component upon application of energy to the composition that is sufficient to puff the puffable food component.
    Type: Grant
    Filed: September 19, 2001
    Date of Patent: June 8, 2004
    Assignee: Land O'Lakes, Inc.
    Inventor: Todd Landon
  • Publication number: 20040081732
    Abstract: Apparatus and methods for popping popcorn comprise a heated kettle which is controlled and monitored according to the temperature of the kettle. The kettle is initially heated to a start cook temperature and a buzzer and light alert an operator to add uncooked popcorn and oil to the kettle which lowers the temperature of the kettle below a predetermined start temperature and initiates a cooking cycle. An oil pump system is enabled at the initiation of the cooking cycle for adding oil to the kettle. As the popcorn and oil cook, the kettle temperature increases and passes through a predetermined dump temperature and the kettle automatically tilts and dumps the cooked popcorn. After the dump, the kettle temperature increases to the start cook temperature again and the buzzer and light are activated to alert the operator to add another batch of ingredients for consecutive batches of popcorn.
    Type: Application
    Filed: October 20, 2003
    Publication date: April 29, 2004
    Applicant: Gold Medal Products Co.
    Inventor: Ronald R. Weiss
  • Patent number: 6709690
    Abstract: The invention relates to a method of removing the fibrous shells from cereal grains. This method according to the invention includes a pretreatment step, wherein the moisture content of the cereal grains is increased, e.g. in the case of corn grains from 16 to more than 20% by weight, followed by the step of exposure of the pretreated grains to a thermal shock by means of a cryogenic medium and thereafter mechanical treatment step thereof.
    Type: Grant
    Filed: November 9, 2001
    Date of Patent: March 23, 2004
    Assignee: Car{tilde over (g)}ill B.V.
    Inventor: Bernhard George van Bommel
  • Patent number: 6645541
    Abstract: Methods for preparing a puffable food product suitable for cooking by microwaving, deep fat frying and hot air cooking are disclosed. The methods include mixing a starch with water at a temperature and for a time sufficient to at least partially gelatinize the starch, forming the mixture into a sheet and subjecting the sheet to a steam treatment to fully gelatinize the starch. The sheet is then cooled and cut into pellets of a desired shape and the pellets are dried. The inclusion of flavoring ingredients to improve the puffability is also disclosed.
    Type: Grant
    Filed: October 22, 2001
    Date of Patent: November 11, 2003
    Assignees: Wynn Starr Flavors, Inc., Morii Foods Co., Ltd.
    Inventors: Kazuaki Morii, Kiyoshi Morii, Simpey Kuramoto, Roland Abate
  • Patent number: 6607774
    Abstract: Expanded edible products having a porous, foamed, or cellular interior and self-sealing surface or skin are provided. The texture and structure of the expanded products are controlled by manipulating a pre-expanded food formulation comprising hydrocolloid and moisture.
    Type: Grant
    Filed: November 13, 2000
    Date of Patent: August 19, 2003
    Assignee: Mars, Incorporated
    Inventor: Jennifer Tomasso
  • Patent number: 6589328
    Abstract: The invention provides sponges (foams) produced from hydrocolloids by the expansion of gels of these. The foams have properties which can be varied, such as water absorption, biodegradibility, pore size and structure. Edible products can be produced which may contain an edible plasticizer, a sugar or sugar substitute and possibly also a flavoring agent or taste enhancer. The novel sponges are produced by preparing a gel of a hydrocolloid, and either sealing it in a closed vessel with a liquid of similar composition, pressurizing the vessel and abruptly releasing the pressure, followed by freeze drying, or by incorporating in such a gel a suitable microorganism, such as a yeast and inducing fermentation in the presence of a suitable nutrient medium, so that the carbon dioxide formed results in the expansion and foam formation, which is processed to the final product. The sponges-foams of the invention are such, that the initial network of the gel is maintained.
    Type: Grant
    Filed: June 18, 1997
    Date of Patent: July 8, 2003
    Assignee: Yissum Research Development Company of The Hebrew University of Jerusalem
    Inventor: Amos Nussinovitch
  • Patent number: 6468573
    Abstract: A method for making dehydrated, shelf-stable, puffed, rapidly-rehydratable, vegetable or fruit food pieces by puffing and drying moist food pieces (e.g. potato shreds) by conveying them in a bed through an impingement drying zone maintained at substantially atmospheric pressure in which streams of pressurized heated gas in a plurality of spaced fluid conduits exit from the conduits in spaced impinging streams at a velocity in excess of about 1,000 feet per minute are directed against the moist food pieces to cause the pieces to be suspended in a fluidized bed. In one case, the heated gas causes the moisture content of the moist food pieces to be reduced rapidly to puff them into porous pieces which exit the impingement drying zone having a moisture content of at least about 4% with a texture and appearance suitable for use as a rehydratable food piece.
    Type: Grant
    Filed: September 29, 2000
    Date of Patent: October 22, 2002
    Assignee: Basic American, Inc.
    Inventors: Marlin G. Herrick, J. Layne Anderson, Gary R. Eversoll, Kern L. Cooper, Ronald L. Luedeman, Gordon Ching
  • Patent number: 6461660
    Abstract: Methods for producing food products having an enhanced microwaveability are disclosed. The methods comprise preparing a food product mixture which is comprised of at least a food product and water, adding a seasoning to the mixture and shaping the mixture in a form suitable for microwaving such that the mixture has a moisture content in the range from about 1% to about 20% by weight of the mixture. Food products prepared by the mixture are also disclosed.
    Type: Grant
    Filed: March 20, 2001
    Date of Patent: October 8, 2002
    Assignees: Wynn Starr Flavors, Inc., Morii Foods Co., Ltd.
    Inventors: Kazuaki Morii, Kiyoshi Morii, Simpey Kuramoto, Roland Abate
  • Publication number: 20020102338
    Abstract: A method is described in which expanded snack and breakfast cereal products are produced with durum wheat flour, durum semolina, durum granular or other products of Triticum Durum and which can be produced in a simple and quick process which, surprisingly, eliminates the disadvantages of prior art. Furthermore, the invention related to a product produced according to the new method.
    Type: Application
    Filed: August 3, 2001
    Publication date: August 1, 2002
    Inventor: Ole Knudsen
  • Patent number: 6419972
    Abstract: There are provided a stick type expanded starch confectionery with a wave-like configuration on its surface and a process for easily manufacturing the same, which uses an extruder method. According to the process, the stick type expanded starch confectionery is obtained by adjusting amounts of water and calcium salt to an amount of starch raw material to prepare a dough, whereby fluidity of thermally treated dough extruded from a double-staged die which belongs to an extruder is controlled.
    Type: Grant
    Filed: September 29, 2000
    Date of Patent: July 16, 2002
    Assignee: Meiji Seika Kabushiki Kaisha
    Inventors: Shuji Akimoto, Hajime Hamada, Iwao Hachiya
  • Publication number: 20020071892
    Abstract: The present invention includes puffed-food starch material snack, in particular starch material from grains, having an improved crispy texture and a more aesthetic appearance and methods for preparing them. In general terms, the products are snack chips, cakes, crackers or the like, made from food starch material. Preferably, the starch material is provided primarily in the form of individual kernels or pellets of a cereal grain, such as rice, corn, wheat, rye, oats, millet, sorghum, barley, buckwheat, or mixtures thereof. Quantities of other food starch material es may also be employed as a co-mixed constituent, or the primary source of bulk starch material, for example potato starch material. A quantity of the grain is puffed (expanded) in a manner which forms a snack product of considerable crispiness, lightness, and unique texture to both the mouth and eye.
    Type: Application
    Filed: August 26, 1999
    Publication date: June 13, 2002
    Inventor: JACQUE L. MALFAIT
  • Publication number: 20020061348
    Abstract: Apparatus and methods for popping popcorn comprise a heated kettle which is controlled and monitored according to the temperature of the kettle. The kettle is initially heated to a start cook temperature and a buzzer and light alert an operator to add uncooked popcorn and oil to the kettle which lowers the temperature of the kettle below a predetermined start temperature and initiates a cooking cycle. An oil pump system is enabled at the initiation of the cooking cycle for adding oil to the kettle. As the popcorn and oil cook, the kettle temperature increases and passes through a predetermined dump temperature and the kettle automatically tilts and dumps the cooked popcorn. After the dump, the kettle temperature increases to the start cook temperature again and the buzzer and light are activated to alert the operator to add another batch of ingredients for consecutive batches of popcorn.
    Type: Application
    Filed: January 8, 2002
    Publication date: May 23, 2002
    Applicant: Gold Medal Products Co.
    Inventor: Ronald R. Weiss
  • Patent number: 6387432
    Abstract: The present invention describes methods of cooling dried aerated confectionery pieces to increase bowl life, comprising the steps of: A. cooling a hot dried aerated confectionery piece in a soft plastic state having (1) a moisture content of less than 3.5% by weight, (2) an initial temperature of at least 80° C., and (3) a glass transition temperature (“Tg”) of at least 15° C., to a temperature within a tempering temperature range, said tempering temperature range being Tg+5° C. to about Tg+30° C. to form a partially cooled, dried aerated confectionery piece; B. maintaining the cooled dried marshmallow piece within the tempering temperature range for about 1 to 15 minutes to form a tempered partially cooled, dried marshmallow piece; and C. further cooling the tempered partially cooled, dried marshmallow piece to below its Tg to form a cooled, dried marshmallow piece in solid form that exhibits an increased bowl life.
    Type: Grant
    Filed: June 12, 1998
    Date of Patent: May 14, 2002
    Assignee: General Mills, Inc.
    Inventors: Philip K. Zietlow, Gerald L. Wilson, Michael A. Helser
  • Patent number: 6333063
    Abstract: A high-protein food of plate form having a protein content of 40% by weight or more and a bulk density of 0.02 to 0.40 g/cm3, which is obtained by puffing-molding a compound protein raw material having a protein content of 40% by weight or more.
    Type: Grant
    Filed: December 28, 2000
    Date of Patent: December 25, 2001
    Assignees: Kikkoman Corporation, WF POP Co., Ltd.
    Inventors: Toshiaki Ariga, Tatuo Manaka, Emiko Yamazaki, Akio Obata, Norikazu Fujii, Nobuyuki Yamaji, Mamoru Kikuchi, Keizo Tsuruta, Michiko Watanabe
  • Patent number: 6312750
    Abstract: Cooked-extruded-expanded sweet snack having a porous texture, a low specific weight and a biscuit and caramel flavor. The snack includes non-fat milk solids, an oil or fat, hydrolyzed amylaceous material having a DE of from 5 to 45, and optionally, non hydrolyzed amylaceous material, a sugar or a phosphate. The snack has a diameter of 10 to 20 mm, a length of 30 to 100 mm, or both, and can be coated with a chocolate or sugar coatings.
    Type: Grant
    Filed: November 3, 1999
    Date of Patent: November 6, 2001
    Assignee: Nestec S.A.
    Inventors: Sabine Bonnasse-Gahot, Adrienne S. Jones-Wiltshire, Werner Pfaller, Francois Diaz, Pierre Felix Fourre