Including Incorporation Of Air Or Gas Into Dough Material Patents (Class 426/498)
  • Patent number: 9028902
    Abstract: The components of the dough recipe are mixed in a dough mixing apparatus (2). The resulting dough is divided into portions, each of which is aerated to produce aerated dough. Mixing and aerating are performed by separate devices. Aeration is performed at a pressure no less than 0.3 MPa, and the pressure is then reduced to atmospheric at a controlled rate of 0.02-0.2 MPa/s. The lowering of pressure to atmospheric occurs either before or after the removal of the aeration device (6) from the dough. The aeration process is performed in baking molds (1), or in intermediate vessels (16), and the dough is subsequently transferred to the molds (1). The transfer occurs either into the molds (1) under atmospheric pressure, after lowering the pressure in the intermediate vessels (16) to atmospheric, or into the molds (1) under increased pressure, where the pressure is decreased to atmospheric after the transfer is completed.
    Type: Grant
    Filed: July 24, 2012
    Date of Patent: May 12, 2015
    Inventor: Nikolay Vladimirovich Evseev
  • Publication number: 20140271992
    Abstract: An improved method for heat treating flour. The resulting flour has increased moisture absorption and increased strength. Dough made from the heat-treated flour has improved performance, and baked goods made from the heat-treated flour have improved properties relative to dough and baked goods made from untreated flour.
    Type: Application
    Filed: March 13, 2014
    Publication date: September 18, 2014
    Applicant: Rich Products Corporation
    Inventor: John S. Roberts
  • Patent number: 8795753
    Abstract: A method for producing dough which has reduced proofing time. The proofing time is at least 33% less that required in the absence of vacuum exercising. The method comprises mixing the dough ingredients, forming gas nucleation sites by proofing the dough, exercising the dough by subjecting the dough to cycles of differential pressure, allowing the dough to return to ambient pressure and then, optionally, baking the dough.
    Type: Grant
    Filed: January 14, 2010
    Date of Patent: August 5, 2014
    Assignee: Rich Products Corporation
    Inventors: Praveen Upreti, Rohit Jalali, Melissa D. Haller
  • Publication number: 20140161951
    Abstract: The components of the dough recipe are mixed in a dough mixing apparatus (2). The resulting dough is divided into portions, each of which is aerated to produce aerated dough. Mixing and aerating are performed by separate devices. Aeration is performed at a pressure no less than 0.3 MPa, and the pressure is then reduced to atmospheric at a controlled rate of 0.02-0.2 MPa/s. The lowering of pressure to atmospheric occurs either before or after the removal of the aeration device (6) from the dough. The aeration process is performed in baking molds (1), or in intermediate vessels (16), and the dough is subsequently transferred to the molds (1). The transfer occurs either into the molds (1) under atmospheric pressure, after lowering the pressure in the intermediate vessels (16) to atmospheric, or into the molds (1) under increased pressure, where the pressure is decreased to atmospheric after the transfer is completed.
    Type: Application
    Filed: July 24, 2012
    Publication date: June 12, 2014
    Inventor: Nikolay Vladimirovich Evseev
  • Publication number: 20130309377
    Abstract: The invention relates to a method and an apparatus for producing a dough, in particular a dough for bread for toasting, by means of an extruder. The extruder has at least two extruder shafts along which kneading elements for admixing a gas into a dough are arranged in at least one kneading section. Gas can be drawn off along a gas-removal section and therefore a defined proportion of the gas is established in the dough. Furthermore, a mould for discharge of the dough is arranged at the output of the extruder. A nozzle device is arranged at an input region of the extruder, it being possible for said nozzle device to be used to spray a preparation liquid onto a dough base material under pressure in order to form a starter dough.
    Type: Application
    Filed: July 30, 2013
    Publication date: November 21, 2013
    Applicant: HB-FEINMECHANIK GmbH & Co. KG
    Inventor: Bonifaz ENDRASS
  • Patent number: 8481096
    Abstract: Improved shelf stable microwave dessert packaged food products for individual servings comprise a cup; a shelf-stable ready-to-heat uncooked microwave bakeable foam product disposed within the cup, and a peelably removable, low gas permeability sealing membrane. The improvements reside in important part in selecting shelf stable food products embodiments having a pH of ?6 and additionally comprising dried or gelled blue or purple inclusions such as natural or artificial blueberries dispersed within the foam. These inclusions can be colored with natural anthocyanin or artificial Lake pigments. Surprisingly, when the foam has a pH of about 6 or lower, the dried or gelled blue or purple inclusions exhibit color stability for extended times even though the foams are stored at room temperatures. The articles provide high quality finished expanded blue or purple inclusion containing baked dessert goods by microwave cooking and expansion of the foam.
    Type: Grant
    Filed: December 18, 2009
    Date of Patent: July 9, 2013
    Assignee: General Mills, Inc.
    Inventor: Lisa Kopas-Lane
  • Patent number: 8247013
    Abstract: The present invention provides a method for producing frozen dough which can be directly transferred from freezer to oven without a proofing or thawing step. The process comprises mixing the dough ingredients, forming gas nucleation sites, exercising the dough by subjecting to cycles of pressure differentials and freezing the dough. The frozen product can be transferred directly from the freezer to an oven for baking.
    Type: Grant
    Filed: June 29, 2011
    Date of Patent: August 21, 2012
    Assignee: Rich Products Corporation
    Inventors: Praveen Upreti, Rohit Jalali, Melissa Haller, Nikolay Shkolnik, Pavel Yurievich Koblents, Dmitry Ivanovich Pivunov
  • Publication number: 20110274741
    Abstract: One or more of hydrolysed wheat flour, soluble dietary fibre, prebiotic dietary fibre, polydextrose and soluble corn fibre ate used as basic matrix-forming ingredients in an expanded food product. The matrix-forming ingredients are mixed together with water, plus a whey protein isolate or whey protein concentrate, to increase the protein content of the food. A dough is formed which is then formed into pieces which are temperature conditioned before being expanded under a vacuum caused by evaporation of moisture in the dough. All steps of the process of making the expanded food products, including any subsequent drying, is carried out at a temperature not exceeding 75° C., which advantageously allows mixing in of temperature sensitive ingredients, e.g. vitamins, pharmaceuticals, at the dough forming stage. The products have a honeycomb structure and there is no significant change in flavour or nutritional value of the ingredients caused by the process of manufacture.
    Type: Application
    Filed: January 14, 2010
    Publication date: November 10, 2011
    Inventor: Richard Horton
  • Patent number: 7972642
    Abstract: The present invention provides a method for producing frozen dough which can be directly transferred from freezer to oven without a proofing or thawing step. The process comprises mixing the dough ingredients, forming gas nucleation sites, exercising the dough by subjecting to cycles of pressure differentials and freezing the dough. The frozen product can be transferred directly from the freezer to an oven for baking.
    Type: Grant
    Filed: December 18, 2006
    Date of Patent: July 5, 2011
    Assignee: Rich Products Corporation
    Inventors: Praveen Upreti, Rohit Jalali, Melissa Haller, Nikolay Shkolnik, Pavel Yurievich Koblents, Dmitry Ivanovich Pivunov
  • Patent number: 7931923
    Abstract: A method for manufacturing a loaf of bread of this invention is comprised of a forming step to form a sheet from a block of bread dough that is kneaded from the raw materials for bread, a further forming step to form a bar-like dough by rolling or folding the sheet, a cutting step to cut the bar-like dough, and a placing step to place the bar-like pieces of dough that were cut at the cutting step into a baking mold so that at least one cutting plane faces upward. If there are air bubbles between layers of the bar-like pieces of dough, the air bubbles can escape from a cutting surface of the bar-like pieces of dough when they rise and expand at the fermenting and baking steps.
    Type: Grant
    Filed: October 12, 2007
    Date of Patent: April 26, 2011
    Assignee: Rheon Automatic Machinery Co., Ltd.
    Inventors: Torahiko Hayashi, Keiji Hayashi, legal representative, Michio Morikawa, Sadao Ueno, Hiroyuki Okaizumi
  • Publication number: 20100215825
    Abstract: A baked product rich in flour-containing fibres includes from 6 to 20% by weight a mixture of at least one type of starch and an improving agent selected from a group consisting of branched maltodextrins, polydextrins and a polydextrose, wherein the percentages are expressed by weight with respect to a final product.
    Type: Application
    Filed: January 27, 2006
    Publication date: August 26, 2010
    Applicant: ROQUETTE FRERES
    Inventors: Bernard Boursier, Patrick Leroux
  • Publication number: 20100151093
    Abstract: In a method for manufacturing a food product, a closed dough preform is formed having an arcuate portion that is at least partially hollow. The dough preform is cooked to form a comestible item having an internal chamber in the arcuate portion. The preform has an internal space that is closed off from communication with the ambient atmosphere so that the preform has no openings or holes in an external surface that communicate with the internal space or hollow interior of the preform. An apparatus for carrying out the method includes a transport mechanism moving the dough preforms from an assembly line to a heating device.
    Type: Application
    Filed: May 21, 2004
    Publication date: June 17, 2010
    Inventor: Peter J. Wilk
  • Publication number: 20100151099
    Abstract: The present invention relates to a method or processing technique as well as the product achieved there from for the manufacturing of high protein, high fiber, low carbohydrate snacks, cereals, and food items in which the end product will demonstrate low bulk density and/or a light crunchy texture. The product may be made up of mixtures of various sources of proteins such as Milk protein, Whey protein, Soya protein, Meat protein mixed with various portions of grains and hydrocolloids and processed in such manner where the product, utilizing the incorporation of various gasses into the plasticizing agent and then distributed within the matrix under low or high pressure such as cooking extrusion or forming extruder for the purpose of expanding the matrix of the food when exiting the die and the pressure is released. During the baking process, such expansion takes place when the gas infused plasticizer is distributed within the dough and further expands within the dough as it is being baked.
    Type: Application
    Filed: December 9, 2009
    Publication date: June 17, 2010
    Inventor: Massoud Kazemzadeh
  • Publication number: 20090304887
    Abstract: In order to to provide a process and an apparatus for manufacturing confectionery products made from cereals, in particular thin ones having uniform shapes, which solve disadvantages in transporting such products, it is characterized in that a first and a second drying steps are arranged prior to cut-out baking raw material dough pieces in manufacturing thin confectionery products made from cereals and having uniform shapes, in which in the first drying step, drying is conducted by a step of transporting the raw material dough pieces aligned on transporting conveyor belts under a hot blast atmosphere inside a first drying compartment, a maturing step in a cooling state is arranged following a completion of the first drying step, and in the second drying step, drying is conducted by a step of transporting the raw material dough pieces in their mixed state under a hot air atmosphere inside rotary drums in an axial direction in a second drying compartment.
    Type: Application
    Filed: May 6, 2009
    Publication date: December 10, 2009
    Inventor: Seiichi Arai
  • Publication number: 20090117241
    Abstract: This invention provides a fine bubble generating apparatus which can efficiently generate fine bubbles on the nanometer level. This apparatus comprises a cylindrical member (40) having a cylindrical inner peripheral surface, a first end wall member (42) configured to close one end of the cylindrical member, and a second end wall member (44) configured to close the other end of the cylindrical member. The cylindrical member (40) and the first and second end wall members (42) and (44) define a fluid swirling chamber (46). The cylindrical member has a fluid inlet hole (48) at a position close to the second end wall member (44) to supply a gas-liquid mixed fluid in the tangential direction of the peripheral surface of the fluid swirling chamber (46). The second end wall member has a fluid outlet hole (50) extending therethrough along the center axis of the inner peripheral surface of the fluid swirling chamber.
    Type: Application
    Filed: May 21, 2007
    Publication date: May 7, 2009
    Inventor: Hideyasu Tsuji
  • Patent number: 7514112
    Abstract: The invention relates to a method of kneading dough in order to produce bread or similar products. According to the invention, the dough ingredients are introduced into a chamber and all of said ingredients are subsequently kneaded. The inventive method is characterised in that it comprises: a vacuum phase during which a vacuum is applied in the chamber; and one or more phases involving the introduction of gas, during which a gas containing oxygen is introduced into the chamber. The aforementioned vacuum phase continues more or less throughout the entire kneading phase, with at least one part of each introduction phase taking place simultaneously with the kneading phase. The invention also relates to a device that is used to carry out said method.
    Type: Grant
    Filed: October 16, 2002
    Date of Patent: April 7, 2009
    Assignee: VMI
    Inventors: Gérard Fisson, Laurent Jaunet, Guillaume Vannier
  • Publication number: 20080044518
    Abstract: The present invention discloses novel methods of using Phleum spp. seeds, especially Timothy grass (P. pratense L.) seeds, for making gluten-free food products and the food products produced using such methods.
    Type: Application
    Filed: October 12, 2004
    Publication date: February 21, 2008
    Inventors: Duane L. Johnson, Bettie C. Stanislao, David C. Sands
  • Patent number: 7172771
    Abstract: The present invention relates to methods for preparing red ginseng and puffed snack enriched with red ginseng, from raw ginseng or white ginseng, using an extrusion process. The red ginseng and red ginseng powder prepared according to the present invention can be produced at larger amounts within a shorter time period than those of the conventional method for preparing red ginseng. In addition, since the red ginseng and red ginseng powder of the present invention need not to be subjected to an additional powdering step, they may be directly used as a raw material of secondary processed red ginseng products. Furthermore, as the directly puffed snack and indirectly puffed pellet prepared according to the method of present invention contain a high concentration of red ginseng, they may be used for light meals and cocktail appetizers while providing a health promotion effect.
    Type: Grant
    Filed: July 21, 2004
    Date of Patent: February 6, 2007
    Inventor: Gi-Hyung Ryu
  • Patent number: 6660311
    Abstract: Described are yeast-leavened freezer-to-oven dough compositions, and methods of preparing them, wherein preferred compositions include an amount of freezing point depressant to reduce freezing onset temperature but not to prevent ice formation altogether, and wherein the process for preparing the dough composition can include a resting step following mixing.
    Type: Grant
    Filed: June 8, 2001
    Date of Patent: December 9, 2003
    Assignee: The Pillsbury Company
    Inventors: Douglas L. Goedeken, Dennis A. Lonergan, RoseBud L. Sierzant
  • 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: 6338867
    Abstract: The invention relates to a method and a device for the production of paste products, in which a milled product such as flour or the like is mixed as the dry component with a liquid and the resulting dough mass is kneaded, the dry component being supplied into an extruder, the liquid in the extruder is supplied to the dry component and mixed therewith to give a dough mass. The dough is completely prepared within the extruder and at the extruder outlet is pressed into a desired paste product shape. This not only permits efficient, hygienic paste or dough product production, but also an exact setting of an air proportion in the finished product.
    Type: Grant
    Filed: April 7, 1999
    Date of Patent: January 15, 2002
    Inventor: Wolfram Lihotzky-Vaupel
  • Patent number: 6322830
    Abstract: A ready-to-bake, shelf-stable cake dough consisting essentially of flour, fat, sugar, eggs and water and usual dough additives and comprising a leavening system, the dough having a water activity of below 0.85 and being packed in an essentially gas-impermeable pouch in an atmosphere of an inert gas containing less than 4%, preferably less than 2% residual oxygen. A process for the manufacture of such a dough is disclosed.
    Type: Grant
    Filed: September 16, 1999
    Date of Patent: November 27, 2001
    Assignee: Bestfoods
    Inventors: René LeFlécher, Peter Robson
  • Patent number: 6149960
    Abstract: Chemically leavened bakery product(s) are disclosed which have characteristics similar to bakery product(s) that have been yeast leavened. A process is provided to make such a bakery product without utilizing yeast as the source of carbon dioxide for leavening. Chemically leavened dough is disclosed which may be heated as a fresh dough, or refrigerated or frozen and thereafter heated to prepare a bakery product. Multi-part dry mixes or compositions for preparing such chemically leavened bakery products are disclosed.
    Type: Grant
    Filed: July 21, 1999
    Date of Patent: November 21, 2000
    Assignee: Solutia Inc.
    Inventors: Sharon Book, Glenn Corliss, Barbara Heidolph
  • Patent number: 6042852
    Abstract: A refrigerated dough system is provided which includes a dough in a container flushed with a gas. The dough contains a leavening agent capable of generating gas in the dough after the dough is sealed in the container. The container is provided with a pressure release mechanism to release excess pressure generated within the container as the dough leavens and during storage. The dough system is capable of sustaining a leavened dough structure during storage so that upon baking the dough, the resulting baked product resembles a freshly prepared and baked dough.
    Type: Grant
    Filed: May 15, 1997
    Date of Patent: March 28, 2000
    Assignee: The Pillsbury Company
    Inventors: William A. Atwell, Stephanie C. K. Hankerson, Michael R. Perry, Victor T. Huang, Diane R. Rosenwald, Katy Ghiasi, Andrew H. Johnson
  • Patent number: 6039994
    Abstract: A ready-to-bake, shelf-stable cake dough consisting essentially of flour, fat, sugar, eggs and water and usual dough additives and comprising a leavening system, the dough having a water activity of below 0.85 and being packed in an essentially gas-impermeable pouch in an atmosphere of an inert gas containing less than 4%, preferably less than 2% residual oxygen. A process for the manufacture of such a dough is also disclosed.
    Type: Grant
    Filed: March 19, 1998
    Date of Patent: March 21, 2000
    Assignee: Bestfoods
    Inventors: Rene LeFlecher, Peter Robson
  • Patent number: 5997914
    Abstract: The present invention relates to a process for making bread, specifically, a process which involves the storage of dough under freezing and then under refrigeration or the storage of dough under refrigeration and then under freezing, and further relates to a freezing and refrigeration resistant yeast to be used in the process.
    Type: Grant
    Filed: February 18, 1999
    Date of Patent: December 7, 1999
    Assignee: Kyowa Hakko Kogo Co., Ltd.
    Inventors: Kaori Shimura, Yasuhisa Kyogoku, Kozo Ouchi, Takaoki Torigoe
  • Patent number: 5800853
    Abstract: A baking pan kit includes a lower pan portion and an upper pan portion removably connected to the lower pan portion via a effectively steam-proof seal, the upper pan portion having an upper surface provided with an opening. The upper surface has an area surrounding the opening which is continuous and free of perforations. A plurality of panels are alternatively connectable to the upper pan portion over the opening. At least one of the panels is provided with a plurality of perforations disposed in a predetermined array, the one panel being connectable to the upper pan portion in an essentially steam-proof seal to define, with the lower pan portion and the upper pan portion, a substantially sealed chamber with the perforations communicating with the chamber.
    Type: Grant
    Filed: June 27, 1997
    Date of Patent: September 1, 1998
    Inventor: Ping Wang
  • Patent number: 5776532
    Abstract: In a baking method, a piece of dough is deposited on a substantially horizontal support surface provided with at least one perforation so that the piece of dough covers the perforation. The surface together with the piece of dough are moved into a heated enclosure, wherein the surface and the piece of dough are maintained for a predetermined period of time. During at least a portion of that period, steam is fed through the perforation so that at least some of the steam enters the piece of dough through a lower surface thereof. This method is implementable in a batch type baking process or a continuous conveyor process.
    Type: Grant
    Filed: July 22, 1996
    Date of Patent: July 7, 1998
    Inventor: Ping Wang
  • Patent number: 5558894
    Abstract: A process for making a half-product used in forming puffed food products, the apparatus having two rollers, with at least one of them being a cutter roller having cutting teeth, rotating against each other. Product flows between the two rollers in the form of dough strips and an air nozzle is disposed between them to provide air flow causing deformation of the product and forming an air pocket. The teeth may be on both rollers and in meshing contact with one another. The teeth also have a V-shape with a rounded radius at the cutting end so that it rolls into the dough product and back out thereof to form a large sealing surface between the two pieces of dough and forming an improved seal so that when the food product is fried the sealed area does not split open from increased pressure inside the hollow food product.
    Type: Grant
    Filed: April 5, 1995
    Date of Patent: September 24, 1996
    Assignee: Recot, Inc.
    Inventors: William D. Henson, Stephen L. Rice
  • Patent number: 5549922
    Abstract: The microorganism population of a flour-containing semifinished product (such as dough) is reduced by forming a suspension of flour with a liquid (particularly water, milk and/or the flowable ingredients of eggs), and subjecting the suspension to the action of an inert gas (such as carbon dioxide gas) for a period of between approximately 5 and 240 minutes at a pressure of between approximately 2 and 100 bars. The thus obtained semifinished product can be stored for extended periods of time in a standard refrigerator rather than only in a freezer. The method can further comprise the step or steps of stirring the suspension for the purposes of homogenization and/or abruptly reducing the pressure of gas upon elapse of the interval of 5-240 minutes and/or repeatedly varying the pressure of gas and/or adding to the suspension an animal and/or vegetable fat and/or adding to the suspension salt, sugar, an aromatic substance and/or another additive.
    Type: Grant
    Filed: November 19, 1991
    Date of Patent: August 27, 1996
    Assignee: Juchem GmbH
    Inventor: Franz-Josef Juchem
  • Patent number: 5089283
    Abstract: A continuous dough developing process including the steps of:feeding combined and undeveloped dough to a continuous developing apparatus;feeding oxygen gas to the combined and undeveloped dough as it is fed to the developing apparatus; andmixing within the developing apparatus the oxygen and the dough with a rotor which imparts a shearing action between mixing means and the dough, thereby distributing the oxygen evenly throughout the dough.
    Type: Grant
    Filed: December 19, 1990
    Date of Patent: February 18, 1992
    Assignee: Her Majesty the Queen in right of New Zealand of Dsir Christchurch Wheat Research Institute
    Inventor: Arran Wilson
  • Patent number: 4861601
    Abstract: A preproofed, and partially-baked crusty bread which is frozen for later completion of baking and a method of manufacturing the same. When desired to be served, the end user merely takes the product out of the freezer and places the same in the oven for completion of baking. After baking is completed, the freshness of the product is retained for up to about 24 hours. A critical aspect of the method of manufacturing the product is a first and a second injection of steam into the oven during partial baking of the product, this provides the end user with a completely sealed crusty bakery product that will not have the crust separated from the loaf. The second injection of steam provides the product with about 20% or greater of moisture of a fully-baked product.
    Type: Grant
    Filed: August 5, 1988
    Date of Patent: August 29, 1989
    Assignee: General Foods Corporation
    Inventor: Bernard Seneau
  • Patent number: 4788067
    Abstract: A preproofed, and already partially baked crusty bread which is frozen for later completion of baking and a method of manufacturing the same. When desired to be served, the end user merely takes the product out of the freezer and places the same in the oven for completion of baking. The shelf life of the product is commercially significant whether the product is in the frozen state or thawed and refrigerated or even thawed and retained at room temperature until ready to be baked. After baking is completed, the freshness of the product is retained for up to about 24 hours. A critical aspect of the method of manufacturing the product is a second injection of steam into the oven during partial baking of the product, which provides the end user with a completely sealed crusty bakery product that will not have the crust separate from the loaf. The injection of the steam is a second injection of steam and provides the product with about 20% or greater of moisture than a fully baked and then frozen product.
    Type: Grant
    Filed: June 23, 1987
    Date of Patent: November 29, 1988
    Assignee: General Foods Corporation
    Inventor: Bernard Seneau
  • Patent number: 4568550
    Abstract: This invention prepares a fully cooked extruded flour-based product with a texture, aerated structure, cohesiveness, appearance and rehydration characteristics of a fully baked flour-based product by: feeding a flour, a gas forming agent, and water into an extruder in amounts effective to prepare a dough having a moisture content within the range of 20 to 40%; mixing and kneading the flour and water to prepare a homogeneous dough; and extruding the dough while subjecting the dough within the extruder to cooking temperatures within the range of 140.degree. F. to 250.degree. F. (60.degree. C. to 120.degree. C.) while under pressures and low shear conditions and for a period of time effective to set the protein and to partially gelatinize the starch in the flour while maintaining the starch granule integrity.
    Type: Grant
    Filed: March 11, 1985
    Date of Patent: February 4, 1986
    Assignee: General Foods Corporation
    Inventors: Charles V. Fulger, Charles R. Lazarus, Wen C. Lou, Charles T. Stocker, Chia-Chi Tu
  • Patent number: 4364961
    Abstract: Farinaceous product particles having properties comparable to those of bread crumbs are formed by continuously mixing the components with gaseous leavening in a plug flow mixer, extruding dough from the mixer; cutting the extruded dough into particles, heating the dough particles to surface dry the particles and stabilize the shape; and subsequently drying them to the desired moisture level. The dried particles are comminuted to the desired crumb size.
    Type: Grant
    Filed: March 30, 1981
    Date of Patent: December 21, 1982
    Assignee: The Griffith Laboratories, Limited
    Inventors: Kenneth S. Darley, Michael A. F. Fenn, David V. Dyson
  • Patent number: 4326384
    Abstract: A method of cooling a block of porous material comprising inserting said block into a chamber, subjecting the chamber to air pressure less than that of the ambient air and inserting means into the said block to induce a flow of cooling air through the interior of the block to the said chamber, whereby the lower pressure in the chamber causes the cooling air to flow inwardly through the means inserted in the block for cooling the block.
    Type: Grant
    Filed: November 14, 1980
    Date of Patent: April 27, 1982
    Inventors: William J. C. Pipe, John B. Gray
  • Patent number: 4260591
    Abstract: The addition of calcium sulfate to an alkali metal aluminum phosphate slurry prior to drying provides an improved process which results in a cleaner reactor, easier drying and granulation, increased production rates, a decreased mill heat requirement and a product having an increased density which is less dusty allowing for easier handling, and substantially non-hygroscopic which avoids caking and blinding of classifier screens.
    Type: Grant
    Filed: December 21, 1978
    Date of Patent: April 7, 1981
    Assignee: Stauffer Chemical Company
    Inventors: Robert E. Benjamin, Thomas E. Edging
  • Patent number: 4218480
    Abstract: Stale, coherent and friable bread crumbs and croutons are produced by a continuous multistage operation which does not require a separate staling step. Bread forming components are mixed in a continuous mixer under critically-controlled conditions and carbon dioxide or other gas is injected into the mixed components at a plurality of locations along the length of the mixer. The dough resulting from the mixer is subjected to baking and the baked product, usually after relatively rapid cooling, is comminuted to the required particle size. Flavor and textuere may be introduced using a yeast and enzyme ferment.
    Type: Grant
    Filed: December 29, 1978
    Date of Patent: August 19, 1980
    Assignee: The Griffith Laboratories, Limited
    Inventors: David V. Dyson, Kenneth S. Darley, Michael A. F. Fenn
  • Patent number: 4026202
    Abstract: An elongated endless conveyor unit extends in a horizontal plane and successively carries a plurality of article forming molds from a batter coating station through a hot oil within a cooking vessel located under the conveyor and then to a discharge station where the articles are successively removed from the molds. Each of the molds is connected to the conveyor by a corresponding arm assembly including a cam element which is actuated for rotating the arm to remove the mold and article from the oil. The batter is recirculated from a removable reservoir container to an overflow container removably supported within the reservoir container, and the overflow container has an adjustable side wall for precisely selecting the level of the batter relative to the path of the molds.
    Type: Grant
    Filed: November 24, 1975
    Date of Patent: May 31, 1977
    Inventor: Roman Szpur
  • Patent number: 3970763
    Abstract: Cake batter is prepared by mixing separate aqueous and fat phases previously heat-treated, the aqueous phase being first aerated mechanically. The batter is packaged and can be stored at refrigerator temperatures for considerable periods without deterioration.
    Type: Grant
    Filed: April 9, 1974
    Date of Patent: July 20, 1976
    Assignee: Lever Brothers Company
    Inventors: David Patrick Joseph Moran, Henricus Jacobus Pennings