Treatment Of Cooked Product Patents (Class 426/497)
  • Publication number: 20150079249
    Abstract: A method and template for preparing small, tender cakes is provided. The method includes preparing sheet cakes and slicing them into sleeves of cake. Frosting is template and frozen, and then rolled around the narrow cake leaf. Fillings may be added inside the cake leaf before rolling. The cake is then rolled similarly to maki-style sushi, sliced into shorter segments, and presented vertically on a serving dish. Decorations and additional frosting may be used.
    Type: Application
    Filed: September 16, 2014
    Publication date: March 19, 2015
    Inventor: Lori Shubert
  • Patent number: 8980356
    Abstract: An improved method of making a baked pastry, particularly, a shell or wrap for a samosa from a pastry dough in a convection baking oven having a convection atmosphere, the method comprising baking the dough in the oven at a baking temperature for a baking period of time, the improvement having the convection atmosphere with a sufficiently moist atmosphere for the duration of the baking time to prevent the pastry from becoming dry.
    Type: Grant
    Filed: September 18, 2006
    Date of Patent: March 17, 2015
    Inventor: Reza Mecklai
  • Publication number: 20140328987
    Abstract: A method for forming pita chips in a conveyorized baking system is provided that includes forming dough into circular sheets having a diameter between about 1 inches to about 3 inches, and a thickness of about 1.5 mm to about 2.0 mm; proofing the circular sheets; baking the proofed circular sheets in a baking oven at a temperature above 500 degrees F. for a sufficient time to cause the proofed circular sheets to balloon and for upper and lower layers of the ballooned sheet to form into cupped shapes; splitting the upper layer from the lower layer to form a pair of cupped shaped pita halves; and toasting the pita halves for sufficient time to form scooped shaped pita chips.
    Type: Application
    Filed: May 2, 2013
    Publication date: November 6, 2014
    Inventor: Gregory Toufayan
  • Patent number: 8840943
    Abstract: The present invention relates to a multi-colored baked cake cone typically for holding ice cream or other confection novelties. This cone is made of a dough bi-layer that includes at least a first layer of a conventional cake dough that contains sugar and a second layer of a modified cake dough that imparts at least one color other than brown to the cone after baking. The cone is typically associated with a sleeve that is at least partially transparent to display the multicolor cone.
    Type: Grant
    Filed: April 6, 2007
    Date of Patent: September 23, 2014
    Assignee: Nestec S.A.
    Inventor: Thomas Amend
  • Publication number: 20140272057
    Abstract: The present invention relates to a method and apparatus for producing thin, crisp shredded snacks having a substantially flat, chip-like appearance and texture. The snacks produced by the method of the present invention have characteristics of both shredded and sheeted snacks. The shredded snacks are produced by compression of a shredded laminate to avoid the fonnation of a puffed or pillowed appearance, as well as, the thick cracker-like appearance. Despite the compression, the shredded snacks exhibit a substantially uniform shredded, net-like appearance upon their surfaces and visually discernible individual shred layers. The strength of the laminate is sufficient to continuously undergo cutting, transferring, and packaging operations during mass production without tearing or breaking.
    Type: Application
    Filed: October 5, 2012
    Publication date: September 18, 2014
    Applicant: Intercontinental Great Brands LLC
    Inventors: Jan Karwowski, Vani Vemulapalli
  • Publication number: 20140272056
    Abstract: A baking apparatus and method of baking buns and other products is disclosed. In one embodiment, the baking apparatus includes a base pan having a plurality of cavities and a top pan having a corresponding number of molds whereby dough placed between a cavity and a corresponding mold and baked appropriately results in a bun having a flat bottom and at least on closed end.
    Type: Application
    Filed: March 12, 2014
    Publication date: September 18, 2014
    Applicant: NUBUNS, Inc.
    Inventors: Geraldine L. Parth, Larry W. Parr
  • Patent number: 8808780
    Abstract: An apparatus (1) for making shaped food chip products (2) including hotplates (3) (4) that are arranged in such way that, when in use, food snacks are hold between the hotplates and where at least one hotplate surface is covered with a steam permeable membrane (5). Also a method for making food chip product (2) including feeding slices of food in a monolayered between hotplates (3, 4) where at least one of the hotplate surfaces pressing on the food snack is covered with a membrane (5) that guidance the steam away.
    Type: Grant
    Filed: July 29, 2011
    Date of Patent: August 19, 2014
    Inventor: Anders Fredlund
  • Publication number: 20140079843
    Abstract: A semi-solid animal feed block is provided to an animal as a feed supplement or as a complete feed. The feed block is formed of a liquid binder containing denatured wheat flour protein and sugar, and a nutrient mixture of at least one animal feed component. The denatured protein and the sugar bind the nutrient mixture to form the semi-solid animal feed block as a single mass. The nutrients may be formulated to promote digestive tract development of a recently weaned livestock animal, such as a piglet.
    Type: Application
    Filed: September 19, 2012
    Publication date: March 20, 2014
    Applicant: LAND O'LAKES PURINA FEED LLC
    Inventors: Michael S. Burr, Brenda de Rodas
  • Patent number: 8597705
    Abstract: Method for making decontaminated bakery products, including the following, preferably consecutive, steps: (1) preparing a dough by mixing: A. flour; B. water; C. optionally fat(s); D. at least one fermentation agent; E. NaCl; F. optionally sugar(s); G. at least one filler agent; H. at least one bread-making enhancer including an acid and/or acid salt of gluconodelta-lactone (GDL); I. optionally one low sodium content mixture of minerals; J. optionally one or more additives; (2) shaping the dough; (3) fermenting the dough; (4) at least partially baking the dough; (5) optionally cooling the bread; (6) decontaminating the bread by pumped-light processing; (7) optionally slicing the bread; packaging, preferably into bags. Also disclosed is a bakery product free of any additional chemical preservatives of the E200 type or without vaporization of an ethanol-containing liquid, that has an extended shelf-life, and a device for implementing the method.
    Type: Grant
    Filed: February 19, 2009
    Date of Patent: December 3, 2013
    Assignee: Jacquet Panification
    Inventors: Elodie Hellaby, Jean-Luc Thiaudiere
  • Publication number: 20130316044
    Abstract: The invention relates to bread having improved texture and taste and to the method for producing same, specifically to a bread obtained from wheat flour, having a reddish, crunchy crust, and prepared from pieces of precooked dough kept frozen until final baking, and to said pieces of precooked dough. The pieces of precooked dough are obtained from a dough that is a mixture of wheat flour, water, salt, liquid yeast and an improver comprising less than 5% of both hemicellulase and alpha-amylase, and of ascorbic acid and L-cysteine, by means of a method that includes kneading, resting, shaping, fermenting, cutting to form the slit, precooking and chilling. The precooked dough is preferably kept frozen until the bread is to be consumed, at which time it is baked at a temperature higher than usual for 2 minutes to 3 minutes 30 seconds.
    Type: Application
    Filed: July 17, 2012
    Publication date: November 28, 2013
    Applicant: Mark Licency International, S.L.
    Inventor: José María Fernández Capitán
  • Publication number: 20130040027
    Abstract: A flexible, strip-shaped food product is made by comminuting substantially frozen meat and heating the comminuted meat to at least partially denature the meat proteins and cooling the cooked meat. About 4% by weight to about 45% by weight of wheat flour is admixed with the cooked meat, along with other ingredients, to form a dough. Use of the wheat flour unexpectedly increases tensile strength of the dough and products baked from the dough, and maintains flexibility of the strip-shaped food products over an extended period of time. Cooking of the meat in the presence of salt unexpectedly increases water activity of the pieces, resulting in a product that has a skin and a moist middle, while maintaining tensile strength. The dough is rotary-molded into strip-shaped pieces. The rotary mold may have angled die cups. The strip-shaped dough pieces are then baked and dried.
    Type: Application
    Filed: October 16, 2012
    Publication date: February 14, 2013
    Applicant: DEL MONTE CORPORATION
    Inventor: DEL MONTE CORPORATION
  • Publication number: 20130004623
    Abstract: Provided are a method of producing a waxy rice cake that is not hardened for shelf-life, including: (a) immersing waxy rice in water and removing the water therefrom; (b) first steaming the waxy rice from which water is removed; (c) adding salt and water to the first steamed waxy rice, followed by second steaming; and (d) cooling the second steamed waxy rice and adding flour thereto, followed by punching, a waxy rice cake produced by using the method, and a processed food produced by processing the waxy rice cake. The waxy rice cake has longer storage duration than a conventional waxy rice cake and due to the long storage duration, the waxy rice cake can be distributed for shelf-life according to storage conditions. Also, the waxy rice cake retains its chewy texture and thus is suitable for consumers' tastes.
    Type: Application
    Filed: December 22, 2011
    Publication date: January 3, 2013
    Applicant: REPUBLIC OF KOREA (MANAGEMENT :RURAL DEVELOPMENT ADMINISTRATION)
    Inventors: Hye Young Park, Gwi Jung Han, Soo Hwan Yeo, Hye Sun Choi, Seong Yeol Baek, Dong Sun Shin
  • Publication number: 20120301585
    Abstract: A system (1) and a method for cooling freshly baked bread under sub-pressure, which system includes: a sub-pressure chamber (2) which is adapted for receiving freshly baked bread for the cooling thereof; a sub-pressure source (3), such as a vacuum pump, which is connected to the sub-pressure chamber (2) for exhausting fluid from the sub-pressure chamber (2) and creating a sub-pressure inside it; a condenser (4) for cooling steam exhausted from the sub-pressure chamber and separate condensed water (19) from it. The system also includes a heating tank (5) with a first heat exchanger (6) in which the heat generated by the condenser (4) is used for heating water.
    Type: Application
    Filed: January 27, 2011
    Publication date: November 29, 2012
    Applicant: REVENT INTERNATIONAL AB
    Inventor: Kurt Spirig
  • Publication number: 20120196015
    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: Application
    Filed: January 28, 2011
    Publication date: August 2, 2012
    Applicant: FRITO-LAY NORTH AMERICA, INC.
    Inventors: Ximena Quintero Fuentes, Ponnattu Kurian Joseph, Rogers Williams
  • Publication number: 20120177792
    Abstract: A method of preparing crepe fries as a portable snack food and the resulting food product are disclosed. The method includes preparing a crepe from a batter, cutting the crepe into strips and crisping the strips. The method provides crepe fries that are compartmentalized for portability, convenient, and that can have varied flavoring.
    Type: Application
    Filed: January 6, 2012
    Publication date: July 12, 2012
    Inventor: Matthew Lee Chatham
  • Patent number: 8124919
    Abstract: In an embodiment, the invention is a single ply paper product comprising a paper substrate having a first surface and a second surface and comprising a web of fibers sufficiently refined to have a Canadian Standard Freeness value of greater than about 100 cm3 according to TAPPI standard test T 227, and having a weight of between about 20 lbs./3,000 ft.2 and about 45 lbs./3,000 ft.2; and a fluorochemical in an amount of at least 800 parts per million. In another embodiment, the invention is a method for processing a single ply paper product comprising the steps of folding a single ply paper product into a container. Processing of the single ply paper product includes at least one of folding, creasing, applying adhesive, applying a susceptor patch, and heat sealing. In another embodiment, the invention is an article comprising a single ply paper product and a charge of oil and popcorn.
    Type: Grant
    Filed: November 19, 2009
    Date of Patent: February 28, 2012
    Assignee: Wausau Paper Mills LLC
    Inventor: Thomas R. Trochlil
  • Patent number: 8043640
    Abstract: A method and apparatus for preparing yeast raised doughnuts without frying is disclosed. A proven dough mixture is coated with a cooking fat, such as vegetable shortening, before baking and, subsequently coated with cooking fat again after baking so that the resultant product does not consist of a bread-like substance.
    Type: Grant
    Filed: February 17, 2009
    Date of Patent: October 25, 2011
    Inventors: Jeffrey Hutchinson, Kevin Rogers
  • Publication number: 20110256293
    Abstract: Legumes having a raw moisture content of between about 19% to about 45% are pressure cooked to a moisture content of between about 42% to about 49%. The legumes may also be subjected to a low thermal stress dewatering at less than about 160° F. After grinding, additional ingredients such as starches, fibers, protein, and/or vitamin and mineral fortification can be added prior to forming a legume-based dough. Kneaded or shaped dough can be cooked and seasoned to make a nutritious snack food comprising between about 5 and about 6 grams of protein per one ounce serving, or between about 10%-30% protein.
    Type: Application
    Filed: April 20, 2010
    Publication date: October 20, 2011
    Applicant: FRITO-LAY NORTH AMERICA, INC.
    Inventors: Deepali Palta, Richard Todd Smith, James William Stalder
  • Patent number: 7998516
    Abstract: A baking mold consists of a first exterior element having at least one first baking cavity, a second exterior element having at least one second baking cavity, and an intermediate supportive element having at least one operational channel. The intermediate supportive element is disposed between the first and second exterior elements in such a manner that the first and second baking cavities and the operational channel form a continuous baking chamber adapted to accommodate a baked product.
    Type: Grant
    Filed: August 5, 2005
    Date of Patent: August 16, 2011
    Inventor: Francis X. Brandt
  • Publication number: 20110151076
    Abstract: In order to reduce the glycemic load in the daily nutrition of diabetics, obese and for weight-reducing diets, this invention claims cooking or baking processes and other procedures for food—rich in carbohydrates—in which, the structure of the raw complex carbohydrates (amylose, amylopectin, etc.) is mostly preserved and/or short saccharides are encapsulated. This objective is attained by reducing the magnitude of the complex carbohydrate fractioning by the undesired effect of adiabatic heating during grain grinding, or during conventional cooking and also through the encapsulation of already processed monosaccharide's, disaccharides or broken carbohydrate chains in capsules within denaturalized protein matrixes, in order to make their digestion deeper and longer.
    Type: Application
    Filed: March 11, 2010
    Publication date: June 23, 2011
    Inventor: Jorge Luis Zapp Glauser
  • Publication number: 20110086151
    Abstract: Improved extruded starch-bearing products (e.g., starches, starch-bearing legumes, starch-bearing grains and formulations containing any of the foregoing) are provided having relatively high cook values and low cold water viscosities. The products are prepared by initial preconditioning to partially cook the starting material(s), followed by low shear extrusion cooking, with a total STE/SME ratio of at least about 4.
    Type: Application
    Filed: April 21, 2010
    Publication date: April 14, 2011
    Applicant: WENGER MANUFACTURING, INC.
    Inventors: Brian S. Plattner, LaVon Wenger, Galen J. Rokey
  • Publication number: 20110081472
    Abstract: The present invention includes a method for constructing a folded food product such as a burrito. On the premises of a restaurant, a dough ball flattened between heated platens to make a wrapper, e.g. a tortilla. The tortilla is cooked and placed onto a carrier. The carrier is advanced down the line and one or more ingredients are placed on the tortilla. The ingredients on the tortilla are mixed together with the help of a spatula. The preparer may temporarily raise an edge of the tortilla to help contain the ingredients as they are mixed. The burrito is finished off by folding and rolling the tortilla around the commingled ingredients.
    Type: Application
    Filed: March 31, 2010
    Publication date: April 7, 2011
    Inventors: Rodney Anderson, Joe Kopke, Travis Silvey
  • Publication number: 20100285196
    Abstract: A method for preparing a grain or legume cake by cooking the whole grains or legumes is a rotary cooker and subsequently puffing the cooked whole grain or legume into a rice cake form. The whole grain or legume cakes produced by this method have a natural, appealing appearance and produce a more durable grain or legume cake.
    Type: Application
    Filed: May 11, 2009
    Publication date: November 11, 2010
    Applicant: The Quaker Oats Company
    Inventors: Gary Moore, Noman Khan, Waleed Yacu
  • Patent number: 7771766
    Abstract: An apparatus and a method for freeze-storing baked foods allow the baked foods to retain excellent crust condition (surface layer of baked foods), avoiding any peeling, and retain excellent sensory condition, attaining long-term frozen storage. Baked foods, including baked bread and baked confectionery, are frozen in a humidified atmosphere, cooled to 30 to 35° C. in terms of core temperature, and subjected to a high-humidity cooling process conducted in an atmosphere, where even upon receiving high-temperature baked foods after baking, 20 to 28° C. and ?65% RH, high humidity condition can be maintained, and further subjected to a frozen storage process where the baked foods are freeze stored at low temperature of ?freezing temperature.
    Type: Grant
    Filed: November 6, 2006
    Date of Patent: August 10, 2010
    Assignee: Mayekawa Mfg. Co., Ltd.
    Inventors: Shinji Kouno, Kou Ishikura, Satoshi Shinozaki
  • Publication number: 20100143544
    Abstract: It is intended to provide a frozen product of a cooked food and a refrigerated product of a cooked food, wherein multiple kinds of cooked food materials to be re-heated under different conditions, which have been stored over a long time within a freezing temperature range or a refrigerating temperature range, can be heated, re-cooked and cold-sterilized by procedures appropriate for the moisture content required by the food even by simultaneously re-heating and keeping in an atmosphere at the same temperature; a storage method and a storage apparatus. A base is prepared by adding an inflating agent to a dough, bubbling air into the dough or fermenting the dough by adding a yeast and then baking. Next, topping(s) are provided on the base or fillings are enclosed in the dough followed by baking to give a cooked food. The cooked food is then refrigerated or frozen while or after spraying water thereto, or it is frozen and then water is sprayed thereto.
    Type: Application
    Filed: December 4, 2009
    Publication date: June 10, 2010
    Applicants: MAYEKAWA MFG. CO., LTD, TAKAKI BAKERY CO., LTD
    Inventors: Tadaoki NARUMIYA, Takaya ASANO, Shuji OHASHI, Toshinobu NAKASHIMA, Isamu SASAKI, Isao HATAOKA
  • Publication number: 20100104714
    Abstract: A method and system for reducing the cooking time of individual pasta dishes. The pasta is pre-blanched to reduce the starch content and then frozen. The frozen pasta is cooked in a non-hooded countertop pasta cooker designed to run on 110V 30 amp service. The pasta is cooked in individual portions in less than three minutes and combined with pre-made sauces to make a complete dish.
    Type: Application
    Filed: October 23, 2008
    Publication date: April 29, 2010
    Applicant: AGG Manufacturing Incorporated
    Inventor: Jonathan Agri
  • Publication number: 20100062122
    Abstract: The present invention provides methods and compositions for preparing fully-sponge-state batter products.
    Type: Application
    Filed: September 9, 2008
    Publication date: March 11, 2010
    Applicant: CARGILL, INCORPORATED
    Inventors: Jeffrey L. Casper, William Alan Atwell
  • Publication number: 20100055282
    Abstract: An extrusion die for extruding cooked dough includes at least one slot having an inlet, an outlet and a land. The land has a length and a depth, with the depth extending between the inlet and the outlet and the length extending between a first side and a second side of the land. The depth of the land varies along at least a portion of the length. A process for forming cereal flakes using the extrusion die includes the steps of extruding and cutting.
    Type: Application
    Filed: September 3, 2008
    Publication date: March 4, 2010
    Applicant: PepsiCo. Inc.
    Inventors: Robert Edouard Chatel, Gary S. Moore
  • Patent number: 7642490
    Abstract: A single ply paper product including a paper substrate having a first surface and a second surface and including a web of fibers sufficiently refined to have a Canadian Standard Freeness value of greater than about 100 cm3 according to TAPPI standard test T 227, and having a weight of between about 20 lbs./3,000 ft.2 and about 45 lbs./3,000 ft.2; and a fluorochemical in an amount of at least 800 parts per million.
    Type: Grant
    Filed: December 27, 2005
    Date of Patent: January 5, 2010
    Assignee: Wausau Paper Specialty Products, LLC
    Inventor: Thomas R. Trochlil
  • Patent number: 7625590
    Abstract: Snack products are cooled after stacking in a rigid container by blowing cooled, dry area into the containers. The process provides sufficient cooling to prevent implosion of the rigid containers under conditions of changing temperature and pressure yet requires much less space than conventional cooling.
    Type: Grant
    Filed: April 9, 2003
    Date of Patent: December 1, 2009
    Assignee: Frito-Lay North America, Inc.
    Inventors: Benjamin Adam Avis, Joseph Paul Sagel
  • Publication number: 20090136631
    Abstract: An improved method of making a baked pastry, particularly, a shell or wrap for a samosa from a pastry dough in a convection baking oven having a convection atmosphere, the method comprising baking the dough in the oven at a baking temperature for a baking period of time, the improvement having the convection atmosphere with a sufficiently moist atmosphere for the duration of the baking time to prevent the pastry from becoming dry.
    Type: Application
    Filed: September 18, 2006
    Publication date: May 28, 2009
    Inventor: Reza Mecklai
  • Patent number: 7494678
    Abstract: A method and apparatus for preparing yeast raised doughnuts without frying is disclosed. A proven dough mixture is coated with a cooking fat, such as vegetable shortening, before baking and, subsequently coated with cooking fat again after baking so that the resultant product does not consist of a bread-like substance.
    Type: Grant
    Filed: July 21, 2003
    Date of Patent: February 24, 2009
    Assignee: Donuts and Company Limited
    Inventors: Jeffrey Hutchinson, Kevin Rogers
  • Publication number: 20080118619
    Abstract: The present invention relates to a water-absorbing composition having thickening and/or gelling properties, for preventing water from getting out from food products before, while and after baking. Said composition has proved particularly useful in the field of catering for preparing baked products, both sweet and salty, coated or stuffed with fruit, vegetables, cheese and/or other foods that tend to release water.
    Type: Application
    Filed: September 27, 2005
    Publication date: May 22, 2008
    Applicant: PREGEL S.P.A.
    Inventor: Luciano Rabboni
  • Patent number: 7332189
    Abstract: Thin snack chips having a curved or wave shape are obtained by forming, shaping or curling baked chips into a curved or wave configuration before they become too cold and rigid so as to result in breakage during forming. The essentially flat, malleable baked chips, still hot from baking in an oven may be continuously transported on a conveyer belt into a nip or gap formed between the conveyer belt and a rotating forming roller to curve or curl the malleable baked chips around the roller. The malleable baked chips are subjected to a guided curtain of air to cool and set the chips in a curved or wave configuration and to remove or blow the curved or wave chips off of the rotating forming roller onto the conveyor belt.
    Type: Grant
    Filed: December 1, 2003
    Date of Patent: February 19, 2008
    Assignee: Kraft Foods Holdings, Inc.
    Inventors: Mihaelos Nicholas Mihalos, Theodore Nicholas Janulis, Chris E. Robinson, Carol Wines, Allison Antonini, Joseph Fierro
  • Patent number: 7264836
    Abstract: A triple coextruded baked good having a bar shape with a desired substantially smaller height than width, is continuously produced with distinct, at least substantially uniform concentric fillings which are visually apparent at opposing cut ends of the baked piece. The bar-shaped products are preferably cookies with dissimilar fillings, such as a fruit filling and a cheese-cake filling. Undesirable excessive flow of a middle filling or layer towards the cross-sectional ends or sides rather than the top and bottom of the coextrudate is substantially reduced by obstructing and diverting the flow of the middle filling through the middle die orifice so that it flows towards the top and bottom elongated portions of the middle annulus. A baked product having a substantially even middle concentric layer which is desirably uniformly thick and continuous at least across the top and bottom is obtained.
    Type: Grant
    Filed: August 11, 2003
    Date of Patent: September 4, 2007
    Assignee: Kraft Foods Holdings, Inc.
    Inventors: Edward Kevin McHugh, Robert John Profita, Jill Margaret Critchley, Nicole Remily
  • Patent number: 7160568
    Abstract: Confectionery, such as a tart and pie, is sequentially made. A generally rectangular mold is filled with food dough. The food dough is baked and taken out of the mold. The food dough is cut and divided in a zigzag pattern into generally triangularly-shaped food dough, so that a tart or a pie is made.
    Type: Grant
    Filed: November 13, 2001
    Date of Patent: January 9, 2007
    Assignee: Rheon Automatic Machinery Co., Ltd.
    Inventors: Toshimitsu Morito, Yoshitaka Sakai
  • Patent number: 7067781
    Abstract: In an embodiment, the invention is a single ply paper product with a paper substrate having a first surface and a second surface and a web of fibers sufficiently refined to have a Canadian Standard Freeness value of greater than about 100 cm3 according to TAPPI standard test T 227, and having a weight of between about 20 lbs./3000 ft.2 and about 45 lbs./3,000 ft.2; and a fluorochemical in an amount of at least 800 parts per million. In another embodiment, the invention is a method for processing a single ply paper product including the steps of folding a single ply paper product into a container. Processing of the single ply paper product includes at least one of folding, creasing, applying adhesive, applying a susceptor patch, and heat sealing. In another embodiment, the invention is an article with a single ply paper product and a charge of oil and popcorn.
    Type: Grant
    Filed: December 8, 2003
    Date of Patent: June 27, 2006
    Assignee: Wausau Paper Corp.
    Inventor: Thomas R. Trochlil
  • Patent number: 7008658
    Abstract: An apparatus and method for providing treatment by impingement to a continuous supply of food product includes a treatment zone at an ambient pressure, a fluid delivery zone at an elevated pressure, and a circulation assembly. Impingement plates containing apertures separate the zones. When treatment fluid is drawn through the impingement apertures, jets of treatment fluid are produced and impinge upon food product traveling through the treatment zone. The apparatus can employ a conveyor mechanism to accommodate food product from a continuous supply, as opposed to batches.
    Type: Grant
    Filed: May 29, 2002
    Date of Patent: March 7, 2006
    Assignee: The BOC Group, Inc.
    Inventors: Michael D. Newman, Stephen A. McCormick, Helmut Dresselhaus
  • Patent number: 6998160
    Abstract: The invention relates to a five-layered, biaxially oriented, shrinkable, sealable tubular film for the packaging and wrapping of paste-like foodstuffs, meat, or meat with bones and to the use thereof. The tubular film of the invention has an inner layer comprised of at least one copolyamide and at least one modified polyolefin, a layer of a modified polyolefin, a middle layer comprised of at least one homopolyamide and/or at lest one copolyamide and/or at least one copolymer of ethylene and vinyl alcohol and/or a modified polyolefin, a layer of at least one ethylene-vinyl alcohol copolymer, and an outer layer comprised of at least one polyolefin and/or at least one modified polyolefin. Such tubular films involve a significant improvement in the seal seam strength, in particular at low sealing temperatures, a high impermeability to oxygen and a comparable to markedly higher resistance to puncturing compared to prior art films.
    Type: Grant
    Filed: February 1, 2001
    Date of Patent: February 14, 2006
    Assignee: Naturin GmbH & Co.
    Inventors: Hartmut Grund, Horst Lang, Helmut Schauer
  • Patent number: 6746701
    Abstract: A method of preparation and delivery of pocket bread in which the pocket bread is cut immediately after baking, the walls of the pocket bread are separated along the cut line, and individual pieces of pocket bread are nested one inside another to create a stack. Each piece of pocket bread is therefore pre-opened, and the stack is packaged for delivery to consumers.
    Type: Grant
    Filed: December 6, 2001
    Date of Patent: June 8, 2004
    Assignee: Kangaroo Brands, Inc.
    Inventors: John H. Kashou, George Kashou, Tony J. Schultz
  • Patent number: 6607770
    Abstract: The invention relates to a process for manufacturing dry baked products in the form of ready-for-use pieces. In the process of the invention, a baked bread sheet is divided into ready-for-use pieces while the starch of the bread sheet is in elastic state, the bread sheet remaining continuous, and the hardened ready-for-use pieces are separated from one another. The invention also relates to products obtained in this manner and by processing them further. Typical products of the invention comprise crispbreads, torn rusks, like thin crispbreads, torn breadrings dried on a bread pole, and baked snacks. The invention also relates to high-fiber baked snack products.
    Type: Grant
    Filed: September 2, 1999
    Date of Patent: August 19, 2003
    Assignee: Vasanmylly Oy
    Inventors: Antero Reinikainen, Sampsa Haarasilta, Kauko Reinikainen, Erkki Pontinen
  • Patent number: 6531156
    Abstract: The present invention relates to microcapsules comprising a wall and an aqueous core comprising various active agents, and prepared by the interfacial reaction in aqueous medium of Lewis acid and base wall-forming reactants.
    Type: Grant
    Filed: July 12, 1999
    Date of Patent: March 11, 2003
    Assignees: Temple University, Children's Hospital of Philadelphia
    Inventors: Fred M. Clark, Paul A. Offit, Tully J. Speaker
  • Patent number: 6468572
    Abstract: A system for filling nuggets transported along a conveyor utilizes a platform that is positioned above the conveyor in a generally parallel fashion. The platform alternatingly moves in either one of a direction substantially similar to the direction of motion of the conveyor, and a direction substantially opposite to the direction of motion of the conveyor. A coring device is mounted onto the platform and used for forming a cavity in the nuggets. A depositing device is mounted on the platform, and is used for introducing a filling into the cavity in the nuggets. The platform is moving, so that the nuggets can be transported by the conveyor, without having to vary the speed of transportation of the nuggets, while either one of a cavity is being formed and the cavity in the nugget is being filled.
    Type: Grant
    Filed: November 29, 2001
    Date of Patent: October 22, 2002
    Assignee: Walton Foods, L.L.C.
    Inventors: Gregory N. Nelson, Herman D. Mims
  • Publication number: 20020090433
    Abstract: A method for making a granola or snack-food product comprises (a) mixing ingredients for said granola or snack-food product with liquid binder to obtain a formable mixture, wherein the mixing is carried out at elevated temperature and the binder is liquid at elevated temperature and the binder sets when cooled to room temperature; (b) forming the mixture into product precursor, wherein the forming is carried out at elevated temperature and whilst the binder is still liquid; and (c) cooling the precursor to set the binder, thereby obtaining the snack-food product. Apparatus for making the product is also described as is the product obtained thereby.
    Type: Application
    Filed: January 11, 2002
    Publication date: July 11, 2002
    Applicant: The Quaker Oats Company
    Inventors: Gurbe Jelle Mesu, Jacobus Boot
  • Patent number: 6399130
    Abstract: The invention is concerned with a method of manufacture of bread crumb and with a production line for bread crumb manufacture, the method comprising the steps of preparing and sheeting a dough, disposing the sheeted dough on a conveyor and deforming the sheeted dough back and forth to form the dough into an undulating configuration, baking the dough by conveying same through a tunnel oven and converting the baked dough into bread crumb.
    Type: Grant
    Filed: January 12, 2001
    Date of Patent: June 4, 2002
    Assignee: Sasib UK LTD
    Inventor: Thomas Robertson Parker
  • Publication number: 20020048624
    Abstract: The present invention relates to pizzas and pizza-type products preparation and delivery method. The present invention deals with a method for providing to consumer a freshly baked pizza-type food product using individually frozen ingredients, combining them and baking them in less than 5 minutes; the individually frozen ingredients and the pizza-type food product being respectively stored and baked in a mobile, compact and energetically autonomous baking-selling unit.
    Type: Application
    Filed: October 18, 2001
    Publication date: April 25, 2002
    Applicant: Nestec S.A.
    Inventors: Jean Blanchet, Herve Cathelin, Christian Hebert, Olivier Nouyrit
  • Publication number: 20010024673
    Abstract: Improved cereal-based food products suitable for cooking in a low temperature (i.e., generally about 120 to 212° F.) and high moisture (i.e., steam) environment are provided. The improved cereal-based food products, when cooked in a low temperature and high moisture environment, provide aroma and surface appearance characteristics similar to that of oven-baked goods. An aroma-enhancement component is obtained by micro encapsulating flavorants and/or aroma components in a hard fat. The aroma-enhancement component is incorporated into the dough or cereal-based substrate. The flavorants and/or aroma components are released during the low temperature cooking process. The surface appearance is obtain by coating the dough or cereal-based substrate with a crust-enhancement component containing potato flakes, hydrophobic starch, crust flavorants, colorants, and anti-caking agents.
    Type: Application
    Filed: February 5, 2001
    Publication date: September 27, 2001
    Applicant: KRAFT FOODS HOLDINGS, INC.
    Inventors: Zohar Mohamed Merchant, Maluwa Ursula Behringer, Laura Gail Hill, Andrew Edward McPherson, Uraiwan Tangprasertchai, Robert August Vogt, Dalip Kumar Nayyar
  • Patent number: 6291009
    Abstract: A cohesive machineable dough having a high soy content and products made from the dough are shown. The dough has a soy-component, a pre-gelatinized starch component, a liquid component, and optionally other ingredients. Preferably, the soy-component is from about 60% to about 90% of the dry ingredients, the pre-gelatinized starch component is from about 10% to about 40% of the dry ingredients, and water is from about 25% to 45% of the total dough. The dough may be sheeted, cut, and baked to produce products such as flatbreads, crackers, chips, and other snack and bread products of various cuisines. The dough may also be fried after baking.
    Type: Grant
    Filed: May 16, 2000
    Date of Patent: September 18, 2001
    Inventor: Deborah W. Cohen
  • Patent number: RE39631
    Abstract: A free-flowing, coated, frozen food and a method for making the same are disclosed. Discrete pieces of a free-flowing frozen food are introduced into a coating vessel where they are agitated to expose their surfaces and to maintain their free-flowing state throughout the coating process. A liquid coating material is sprayed onto the free-flowing pieces to cause coating material to adhere and the temperature at the surfaces of the frozen food pieces to rise. The surfaces of frozen food pieces are then recooled with a cryogen. The spraying and recooling steps are repeated until a thorough, even coating is built up on the discrete pieces of free-flowing food.
    Type: Grant
    Filed: May 22, 2003
    Date of Patent: May 15, 2007
    Assignee: ConAgra, Inc.
    Inventors: David H. Scherpf, David Patterson, Steven W. Kirkvold, Andrew Hampton
  • Patent number: RE42749
    Abstract: A cohesive machineable dough having a high soy content and products made from the dough are shown. The dough has a soy-component, a pre-gelatinized starch component, a liquid component, and optionally other ingredients. Preferably, the soy-component is from about 60% to about 90% of the dry ingredients, the pre-gelatinized starch component is from about 10% to about 40% of the dry ingredients, and water is from about 25% to 45% of the total dough. The dough may be sheeted, cut, and baked to produce products such as flatbreads, crackers, chips, and other snack and bread products of various cuisines. The dough may also be fried after baking.
    Type: Grant
    Filed: September 17, 2003
    Date of Patent: September 27, 2011
    Inventor: Deborah W. Cohen