Batter Type Patents (Class 426/552)
  • Patent number: 8999418
    Abstract: The present application describes methods for reducing oil uptake of fried foods, comprising adding water to a batter mix comprising flour, at least one seasoning, optionally, a leavening agent, and granulated or agglomerated methylcellulose, provided that the methylcellulose has been granulated or agglomerated with a sufficient amount of carboxymethylcellulose as binder, to form a batter; contacting a food with the batter to prepare a battered food; and frying the battered food.
    Type: Grant
    Filed: May 18, 2010
    Date of Patent: April 7, 2015
    Assignee: Dow Global Technologies LLC
    Inventors: Matthew S. Steffens, Roland Adden, Britta Huebner, Xiaodong Zhang
  • Publication number: 20150071979
    Abstract: A sodium bicarbonate product comprises particles containing sodium bicarbonate and an organic material that is a solid at ambient temperature. The particles have a structure comprised of individual crystallites of sodium bicarbonate attached together in the particle. More than 95% by volume of the particles have a size less than 200 ?m. Particles of the product are hollow and are formed of an outer shell of the crystallites. The product may be used, for example, as a leavening agent in the production of cooked foods. The product may be produced by spray drying a solution or slurry dissolved organic material and dissolved sodium bicarbonate. The sodium bicarbonate may be present as a suspension.
    Type: Application
    Filed: February 20, 2013
    Publication date: March 12, 2015
    Inventors: Sarah Gaunt, Stephen John Minter, Edna Elaine Best, Warren L. Nehmer
  • Patent number: 8945650
    Abstract: There are provided a manufacturing method and a manufacturing apparatus for Baumkuchen for easily and properly suppressing shape distortion of the Baumkuchen caused in a manufacturing process thereof. In manufacturing the Baumkuchen by alternately repeating application of batter around the whole outer circumference of a spit and baking of the applied batter, the batter is scraped off outer circumferences of opposite end portions of the spit before baking only in early stage of manufacturing until the number of repetitions reaches a specified value. As a result, the number of cake layers formed at the opposite end portions of the Baumkuchen is reduced from that at the other portion and outside diameters of the opposite end portions are reduced from a normal outside diameter to thereby suppress partial increase in the outside diameter at the opposite end portions of the Baumkuchen caused by drooping of the batter at the end portions of the spit before baking.
    Type: Grant
    Filed: October 6, 2006
    Date of Patent: February 3, 2015
    Assignee: Pasco Shikishima Corporation
    Inventors: Shinya Mizuguchi, Nobutaka Torii, Masakazu Komatsu, Yuji Sakatani, Seiji Yamada
  • Patent number: 8919245
    Abstract: A method of producing an edible food product includes the step of forming a vessel core with a first material having a first level of susceptibility to heating by induction. The method also includes the step of casting an apron of a second material with a second level of susceptibility to heating by induction lower than said first level around at least a first portion the vessel core in an in situ casting process to form a clad cooking vessel having a cooking surface. An uncooked food product is then disposed on the cooking surface of the clad cooking vessel and heated to produce the edible food product by subjecting the vessel core to a magnetic field.
    Type: Grant
    Filed: June 17, 2011
    Date of Patent: December 30, 2014
    Assignee: Kellogg Company
    Inventor: Charles Gambino
  • Patent number: 8821950
    Abstract: The present invention provides an innovative packaging for microwave preparation of expandable food, such as cookies, an innovative food product prepared from the packaging and the method of preparation thereof. The innovative packaging includes first and second susceptor sheet portions each having an accordion-like shape; one or more members for spacing the susceptor sheet portions at a predetermined distance; and an expandable uncooked food placed between the two susceptor sheets, wherein the food is in intimate contact with sheet portions and becomes efficiently browned and crisped during microwave cooking. The food is preferably a cookie dough.
    Type: Grant
    Filed: April 29, 2008
    Date of Patent: September 2, 2014
    Assignee: Nestec S.A.
    Inventors: Urban Nilsson, Deborah Belser
  • Publication number: 20140242245
    Abstract: A shelf-stable baked crisp and method for making the same. In one embodiment the shelf-stable crisp comprises a cooked batter which comprises oil, gluten, flour, baking powder, and egg. The crisp comprises a moisture content of between 2 and 5% and is shelf-stable. In one embodiment the crisp does not comprise artificial ingredients such as artificial preservatives, flavorings, or colorings. To manufacture the crisp, in one embodiment, the ingredients are first mixed to form a batter which is deposited into a pan and baked. Thereafter, the product is cooled, sliced, and then dried.
    Type: Application
    Filed: February 28, 2013
    Publication date: August 28, 2014
    Applicant: FRITO-LAY NORTH AMERICA, INC.
    Inventors: Martha Meadows BROWN, Martin Bernhard DIERL, Ponnattu Kurian JOSEPH, Genevieve Barnard LAWSON, Steve SCANNELL, Supriya VARMA
  • Patent number: 8790731
    Abstract: The invention provides batter-like compositions including flour or a flour replacement ingredient, sweetener, a fat source, a chemical leavening system, and a setting agent. The resulting batter-like compositions are capable of being formed into discrete product pieces (such as pucks), and maintaining the puck form throughout storage and handling of the batter-like composition prior to baking. The invention further provides methods of preparing batter-like compositions having a discrete form, and methods of using such batter-like compositions to provide baked goods.
    Type: Grant
    Filed: November 9, 2010
    Date of Patent: July 29, 2014
    Assignee: General Mills, Inc.
    Inventors: Christine M. O'Connor, David J. Domingues, Karin C. Gaertner, James D. Fischer
  • Publication number: 20140106050
    Abstract: The invention provides batter-like compositions including flour or flour replacement ingredient, sweetener, a fat source, a chemical leavening system, and a setting agent. The resulting batter-like compositions are capable of being formed into discrete product pieces (such as pucks), and maintaining the discrete product form throughout storage and handling of the batter-like composition prior to baking. The invention further provides methods of preparing batter-like compositions having a discrete form, and methods of using such batter-like compositions to provide baked goods.
    Type: Application
    Filed: December 19, 2013
    Publication date: April 17, 2014
    Applicant: General Mills, Inc.
    Inventors: Yang Kou, James R. Baeten, Jill Conley, Anita fishbach, Christine M. O'Connor
  • Publication number: 20140030387
    Abstract: The invention relates to an animal protein concentrate, fit for the human consumption, elaborated on basis of a fish protein. More specifically, this invention relates with micro-particle matrix or multicore of fish protein and gelatin, optionally coated, fit for the elaboration of processed food for human consumption.
    Type: Application
    Filed: July 23, 2013
    Publication date: January 30, 2014
    Inventors: Cristian Cifuentes Larios, Simón Salosny Hübner
  • Patent number: 8637106
    Abstract: The invention relates to low-fat batter-like compositions comprising flour or a flour replacement, sweetener, about 3% weight or less of a fat component, a fat replacing fiber having a high water-holding capacity, a leavening system, a setting agent, and a total moisture content of about 40 to about 50 weight percent.
    Type: Grant
    Filed: November 16, 2007
    Date of Patent: January 28, 2014
    Assignee: General Mills, Inc.
    Inventor: Yang Kou
  • Patent number: 8637105
    Abstract: The invention provides batter-like compositions including flour or flour replacement ingredient, sweetener, a fat source, a chemical leavening system, and a setting agent. The resulting batter-like compositions are capable of being formed into discrete product pieces (such as pucks), and maintaining the discrete product form throughout storage and handling of the batter-like composition prior to baking. The invention further provides methods of preparing batter-like compositions having a discrete form, and methods of using such batter-like compositions to provide baked goods.
    Type: Grant
    Filed: August 3, 2006
    Date of Patent: January 28, 2014
    Assignee: General Mills, Inc.
    Inventors: Yang Kou, James R. Baeten, Jill Conley, Anita Fishbach, Christine M. O'Connor
  • Publication number: 20130323355
    Abstract: A composition which comprises a) a gluten-free cereal flour, and b) a hydroxypropyl methylcellulose or methyl cellulose having particle sizes such that more than 50 weight percent of the hydroxypropyl methylcellulose or methyl cellulose particles are retained on a sieve of 150 micrometers mesh size and pass through a sieve of 420 micrometers mesh size is useful for producing food products, such as gluten-free bakery products or gluten-free pasta.
    Type: Application
    Filed: February 8, 2012
    Publication date: December 5, 2013
    Applicant: DOW GLOBAL TECHNOLOGIES LLC
    Inventors: Li Zhang, Robert L. Schmitt
  • Publication number: 20130323354
    Abstract: A composition which comprises a) a gluten-free cereal flour, b) a hydroxypropyl methylcellulose or methyl cellulose, and c) a carboxymethyl cellulose, is useful for producing food products, such as gluten-free bakery products or gluten-free pasta.
    Type: Application
    Filed: February 8, 2012
    Publication date: December 5, 2013
    Applicant: DOW GLOBAL TECHNOLOGIES LLC
    Inventors: Li Zhang, Robert B. Fletcher, Xiaodong Zhang
  • Patent number: 8470386
    Abstract: A rice flour composition having: from about 20% to about 95%, by weight, of a rice flour that has a WAI of from about 2.6 to about 9; and a Peak Viscosity from about 4 RVU to about 130 RVU; and from about 5% to about 80%, by weight, of rice starch materials that have a WAI of below about 2.2; a Peak Viscosity from about 100 RVU to about 900 RVU, and a soluble amylose content of less than 10%, by weight. The rice starch materials can be selected from the group consisting of waxy rice starch, acetylated rice starch, cross linked rice starch and mixtures thereof. The compositions can be used to produce food products such as fabricated sheeted snacks, extruded products, sauces, coatings for fried foods, dog foods, dog biscuits, baby foods and breads. The preferred dough formed from the inventive rice flour composition is sheetable and forms a cohesive dough. Fabricated snacks made from this dough has the desired taste and texture characteristics.
    Type: Grant
    Filed: June 7, 2006
    Date of Patent: June 25, 2013
    Assignee: Kellogg North America Company
    Inventor: Maria Dolores Martinez-Serna Villagran
  • Publication number: 20130040017
    Abstract: The present invention relates to edible batter compositions which reduce fat uptake by absorption during cooking whilst maintaining characteristics of taste and texture, and to precursor compositions, methods of preparing food products and food products comprising the batter compositions of the present invention.
    Type: Application
    Filed: February 15, 2011
    Publication date: February 14, 2013
    Inventors: David White, Peter Luker
  • Patent number: 8343563
    Abstract: Disclosed herein is a food product that includes a filling and a coating. The filling typically includes cooked egg material. The coating typically includes a cooked, non-yeast leavened batter.
    Type: Grant
    Filed: January 21, 2011
    Date of Patent: January 1, 2013
    Assignee: Cargill, Incorporated
    Inventors: Brent Preppernau, Brian Thon
  • Publication number: 20120328758
    Abstract: The disclosure provides a process of modifying a seed based fiber (SBF) to form an enhanced fiber additive (EFA). The process includes an acid treatment step and optionally at least one fiber modification step. Preferred EFA products and uses are described.
    Type: Application
    Filed: August 31, 2012
    Publication date: December 27, 2012
    Inventors: Jagannadh V. Satyavolu, David E. Garlie, Kevin R. Anderson, John T. McDonald, Paula R. Krogmann
  • Publication number: 20120288606
    Abstract: The present invention relates to chemically leavened batter compositions used for the preparation of cooked food products containing egg protein from pasteurized whole eggs with a PDCAAS score of 1.0, and cooked food products.
    Type: Application
    Filed: January 5, 2011
    Publication date: November 15, 2012
    Inventors: Alan Artner, Jeffery L. Casper, Faith Ford, Jonathan Ford, Brian Thon
  • Publication number: 20120148720
    Abstract: The present invention relates to a stuffed pancake mix composition and a method for preparing a stuffed pancake using the same. The stuffed pancake mix composition according to the present invention does not require a fermentation process upon the preparation of the stuffed pancake. Thus, a stuffed pancake can be prepared more rapidly and conveniently, compared to the conventional stuffed pancake mix that requires a fermentation process. Further, the stuffed pancake maintains the doughiness, formability, and texture of the conventional fermented stuffed pancake, even though it is prepared in a shorter cooking time. Therefore, it can be used in the preparation of various foods.
    Type: Application
    Filed: October 26, 2010
    Publication date: June 14, 2012
    Applicant: CJ CHEILJEDANG CORPORATION
    Inventors: Young Jae Kim, Min Youl Lee, Keun Gu Jeung, Sun Seob Song, Chun So Lim
  • Publication number: 20120141647
    Abstract: The present invention relates to a batter mix composition with reduced oil absorption, wherein the effective amounts of each ingredient in the composition, for decreasing oil absorption and maintaining crisp texture, is as follows: starch 10 to 20 weight %, gum 0.1 to 0.3 weight % and baking powder 0.5 to 1.5 weight %. The batter mix composition of the present invention is prepared by mixing a selected starch, gum and baking powder in effective amounts. When compared with existing products, the composition of the present invention not only reduces oil absorption during the frying process, but also minimizes degradation of the crisp texture. The present invention allows the production of various fried products having low fat content and improved texture, thereby promoting public health and providing a useful innovation to the food service industry.
    Type: Application
    Filed: August 4, 2010
    Publication date: June 7, 2012
    Applicant: CJ CHEILJEDANG CORP.
    Inventors: Young Jae Kim, Sun Seob Song, Chun Son Lim, Hyeon Gyu Lee, Su Yong Lee, In Young Bae, Deok Nyun Kim, Yoo Jin Lee
  • Publication number: 20120121785
    Abstract: A container is partially filled with a raw cake batter. A lower portion of the container is covered by said batter and an upper portion of the container defines a void into which the cake batter can expand during baking The partially-filled container is frozen at the charging location. The container is then shipped under chilled conditions and presented for retail at said retail location in a chilled, substantially unfrozen state. The container is then purchased and placed directly into an oven without further preparation, in order to produce a freshly baked cake in said container.
    Type: Application
    Filed: November 16, 2011
    Publication date: May 17, 2012
    Inventors: Peter Burn, Anthony Hitchen
  • Publication number: 20120121758
    Abstract: The present disclosure provides an allergen-free composition (e.g., flours and dough) and baked products made without eggs or any other major food allergen. The disclosed allergen-free flours, dough, and batters overcome the various problems associated with allergen-free baking by appropriate adjustment of the relative amounts of various components that contribute moisture, alkalinity, texture, etc., to the final product. Baked products produced using the allergen-free flours thus have a moistness, springiness, rise, texture, and flavor comparable to products containing major food allergens. Baked products according to the disclosure include, but are not limited to, cookies (e.g., chocolate chunk/chip cookies), cakes (e.g., cupcakes), muffins, pancakes, waffles, pizza crust, pie crust, and bread products.
    Type: Application
    Filed: November 14, 2011
    Publication date: May 17, 2012
    Inventor: Laura Lane BECKER
  • Patent number: 8124161
    Abstract: The invention provides food product particles obtainable with a method for finish-frying food product particles in superheated steam having a flow rate in the range of from 1 to 20 m/s, at a temperature in the range of from 150-250° C. and for a period of time in the range of from 1 to 5 minutes, wherein more than 75% of the surface of the food product particles is contacted with the superheated steam.
    Type: Grant
    Filed: September 6, 2007
    Date of Patent: February 28, 2012
    Assignee: Nederlandse Organisatie voor Toegepast-Natuurwetenschappelijk Onderzoek TNO
    Inventors: Henk-Jan Meijer, Rudy Mathias Henricus Heijmans
  • Publication number: 20110256278
    Abstract: A microwavable whole grain baked product prepared from a batter comprising whole grains, at least one leavening agent, at least one texturizing agent, and water.
    Type: Application
    Filed: November 20, 2009
    Publication date: October 20, 2011
    Applicant: The Quaker Oats Company
    Inventors: Jim Hansa, Andrew Sleyko
  • Publication number: 20110256207
    Abstract: The present invention is a grain product. The grain product includes a first fraction including bran. The first fraction is milled to a first particle size of less than 500 micrometers. The grain product also includes a second fraction including germ. The second fraction is milled to a second particle size of less than 500 micrometers. The grain product is at least one of: a food product, a nutritional supplement, a dietary supplement, a fiber supplement, a digestive supplement, a functional food, and a medical food.
    Type: Application
    Filed: April 15, 2011
    Publication date: October 20, 2011
    Applicant: CONAGRA FOODS FOOD INGREDIENTS COMPANY, INC.
    Inventors: Elizabeth A. Arndt, Theodore Korolchuk
  • Publication number: 20110183059
    Abstract: A stiff batter is provided having a range of about 0.5% to about 2% gelatin, a range of about 10% to about 60% farinaceous ingredient, and a range of about 5% to about 30% fat. The fat has about 35% to about 70% solid fat content at approximately 10° C. Used percentages of solid fat content and gelatin in their corresponding ranges are inversely proportional. The stiff batter has a pre-baked yield stress greater than 3000 Pascals (Pa) at approximately 4.5° C., a baked specific volume of at least 2.0 cubic centimeters (cc/gm), and maintains the baked specific volume at approximately 4.5° C. for more than 75 days. All percentages, with the exception of the solid fat content, are based on a weight of the stiff batter. The stiff batter does not require gluten development to achieve the baked specific volume of at least 2.0 cc/gm.
    Type: Application
    Filed: January 24, 2011
    Publication date: July 28, 2011
    Applicant: Oven Luv'n LLC
    Inventor: Robert P. STANTON
  • Publication number: 20110151090
    Abstract: The present invention is related to processes for the manufacture of a cereal product having an improved anti-oxidant content with high ORAC values and the product thereof. In addition, the present invention relates to a method of using this product to increase the anti-oxidant levels of a mammal. The milled grain may then be ground into flour which is then used to make the product desired. Particularly high ORAC values result from the use of a specific type of sorghum that contains high levels of tannin. The high tannin level sorghum is milled and ground and placed into formulations in at least partial substitution for the wheat or oat grain, to result in content of high tannin sorghum bran of 3-10% and whole grain high tannin sorghum of 50-60%.
    Type: Application
    Filed: December 18, 2009
    Publication date: June 23, 2011
    Applicant: NEW INDUSTRIES
    Inventor: Robert HARRIS
  • Publication number: 20110129575
    Abstract: The invention provides batter compositions including a structure-providing amount of a flour replacement ingredient comprising native starch in an amount of 70% by weight or more, and a protein source in an amount of 30% by weight or less, weight percentages based upon weight of the flour replacement ingredient; a sweetener in an amount effective to provide a water activity of 0.94 or less; and a fat source, wherein the batter composition has a pH of 6.5 or higher. Optionally, the flour replacement ingredient can further include a fiber source, a minor amount of modified starch, or a combination of these. In some aspects, the invention provides batter compositions including a novel leavening system.
    Type: Application
    Filed: May 10, 2006
    Publication date: June 2, 2011
    Inventors: Weijie Li, Gregg J. Moder, Tonya C. Schoenfuss, Liza B. Levin, Debra L. Patterson, Stephen Green
  • Publication number: 20110081446
    Abstract: An aerated wafer comprising hydrophobin is provided. A process for producing the product is also provided.
    Type: Application
    Filed: May 27, 2010
    Publication date: April 7, 2011
    Applicant: CONOPCO, INC., D/B/A UNILEVER
    Inventors: Deborah Lynne Aldred, Karen Margaret Watts, Loyd Wix
  • Publication number: 20110070339
    Abstract: The invention provides batter-like compositions including flour or a flour replacement ingredient, sweetener, a fat source, a chemical leavening system, and a setting agent. The resulting batter-like compositions are capable of being formed into discrete product pieces (such as pucks), and maintaining the puck form throughout storage and handling of the batter-like composition prior to baking. The invention further provides methods of preparing batter-like compositions having a discrete form, and methods of using such batter-like compositions to provide baked goods.
    Type: Application
    Filed: November 9, 2010
    Publication date: March 24, 2011
    Inventors: Christine M. O'Connor, David J. Domingues, Karin C. Gaertner, James D. Fischer
  • Publication number: 20100297324
    Abstract: The present invention relates to a pancake mix composition prepared by the steps of wet grinding and vacuum drying non-glutinous rice, obtaining rice flour of below 100 mesh in size and mixing with denatured tapioca starch and other additive, which is useful to rice producer and food industry because it can possible to make feel comfortable with pancake to a consumer who suffers from indigestion and absorption impediment of food made from wheat flour and also to promote rice consumption by the production of high value-added products.
    Type: Application
    Filed: December 5, 2008
    Publication date: November 25, 2010
    Applicant: CJ CHEILJEDANG CORP
    Inventors: Young Jae Kim, Young Hyo Jeong, Hoon Sang Song
  • Publication number: 20100291272
    Abstract: The present application describes methods for reducing oil uptake of fried foods, comprising adding water to a batter mix comprising flour, at least one seasoning, optionally, a leavening agent, and granulated or agglomerated methylcellulose, provided that the methylcellulose has been granulated or agglomerated with a sufficient amount of carboxymethylcellulose as binder, to form a batter; contacting a food with the batter to prepare a battered food; and frying the battered food.
    Type: Application
    Filed: May 18, 2010
    Publication date: November 18, 2010
    Inventors: Matthew S. Steffens, Roland Adden, Britta Huebner, Xiaodong Zhang
  • Publication number: 20100104723
    Abstract: The present invention is a two part baked cookie top muffin having a muffin lower portion and a cookie upper portion whereby the cookie top is fused to the muffin during baking.
    Type: Application
    Filed: October 23, 2008
    Publication date: April 29, 2010
    Inventors: Michele Hale, Patricia Sabella
  • Publication number: 20100075012
    Abstract: Methods of preparing a stable, flax-substituted food product that include the use of a pre-hydrated flaxseed composition to replace, or be used in place of, a fat, hydrocolloid, gluten component, or all three are described. Stable food products including flax components are also described.
    Type: Application
    Filed: September 17, 2009
    Publication date: March 25, 2010
    Applicant: Glanbia Nutritionals Ireland Limited
    Inventors: Tammy Crowe, Troy Crowe, Mary Ekman, Glenn Roy Pizzey, Linda Pizzey
  • Publication number: 20100040755
    Abstract: A Whole egg replacing novel premix concentrate specially designed for cake and cake related products wherein the said premix comprises isolates of protein from gramineae family—10-30% with isolates of milk based protein ranging from 20-40% and in conjunction with the emulsifier ranging from 5-15%, leavening system ranging from 1-10%, stabilizers such as calcium, sodium, potassium salts at about 7-10% with filler as starch and starch hydrolyzates.
    Type: Application
    Filed: February 15, 2008
    Publication date: February 18, 2010
    Inventors: Chandrakant Laxminarayan Rathi, Saylee Sameer Pradhan, Ahila Sriram, Manoj Nair
  • Publication number: 20100034933
    Abstract: Muffin batters that are substantially stable to temperature fluctuations experienced in a commercial retail setting are provided. The muffin batters can be balked into muffins having desirable flavor and texture profiles as well as having other desirable organoleptic properties. The muffin batters can also be combined with a muffin topping to provide a muffin mix. In one embodiment, a muffin batter having substantial stability to temperature fluctuations experienced in a commercial retail setting includes from about 7.5% to about 22.5% of a flavorant mix; from about 19% to about 22% water; from about 15% to about 27% of one or more types of flour; from about 16.5% to about 21.0% sweetener; from about 10.5% to about 13.5% liquid whole eggs; from about 8.5% to about 10.5% oil; from about 1.2% to about 1.9% of a leavening system comprising one or more chemical leavening agents; from about 0.0% to about 1.5% of emulsifier agent; and from about 0.2% to about 0.5% carrageenan.
    Type: Application
    Filed: August 28, 2008
    Publication date: February 11, 2010
    Applicant: THE J.M. SMUCKER CO.
    Inventors: Jon Crawford, Judith Ann Mondello
  • Publication number: 20100015278
    Abstract: A baking additive for enhancing the shelf-life and maintaining the volume of a baked product, and methods for producing and using the same. The baking additive comprises a blend of an non-encapsulated acidulate and an acidulate having a fat-based encapsulating coating that is degradable by heat. The combination of the encapsulated and non-encapsulated provides strategic release of the acidulates throughout the baking process such when the baking additive is added to a dry dough mix, the acidulates can sufficiently decrease the pH of the dry dough mix to prevent microbial contamination without interfering with glutton elasticity or the chemical leavening system.
    Type: Application
    Filed: July 17, 2008
    Publication date: January 21, 2010
    Applicant: Clabber Girl Corporation
    Inventors: Gary L. Morris, Patrick A. Jobe, Nita Livvix
  • Publication number: 20100009044
    Abstract: The invention concerns a ready-for-use bakery dough product, which can be cooked in a microwave and which is prepared from a mixture comprising—from 11 to 25% flour,—from 0.5 to 2.0% of baking powder—from 10 to 40% of sugar,—from 0.1 to 0.8% of a polymer of methylcellulose and hydroxypropyl Methylcellulose,—the remaining being oil, egg, flavour, starch, salt, emulsifier and water.
    Type: Application
    Filed: March 6, 2007
    Publication date: January 14, 2010
    Applicant: NESTEC S.A.
    Inventors: Jonas Halden, Sona Plencnerova, Ulrich Erle, Oscar Reiniero Perez, Robert White
  • Publication number: 20090297682
    Abstract: The invention concerns a cereal-base food preparation for the industrial manufacture of food products. The invention consists in that the cereals contain oat bran to the extent of at least 85% of the total cereal content and are mixed with at least one fluid component, whose content and time of impregnation of said cereals are chosen to produce a fluid semisaturation of the oat bran fibers and further containing at least one agent that promotes caking of the preparation on baking. Application to food products such as pancakes, crepes, blinis and the like.
    Type: Application
    Filed: December 31, 2008
    Publication date: December 3, 2009
    Inventor: Pierre Dukan
  • Patent number: 7595081
    Abstract: Non-flour containing baked and related food compositions are made with egg protein and soy protein isolate stabilized with a hydrocolloid component. Fats and oils may be added without collapsing the matrix of egg protein and soy protein isolate. The food compositions may be used by cellacs and are sufficiently low in net carbohydrates as to be useful in diet programs requiring a low level of carbohydrates for weight loss.
    Type: Grant
    Filed: October 18, 2004
    Date of Patent: September 29, 2009
    Inventor: Willis F. Bellar
  • Publication number: 20090169697
    Abstract: A dry batter for use in preparing a batter slurry for coating food pieces, other than potato pieces, so as to enhance crispness hold time for extended periods in take-out food conditions, with said dry batter comprising 97.4 to 99.8% by weight of a batter base selected from a modified food starch batter base and a flour batter base. The batter base comprises a modified food starch of from 10 to 30%, or from 50 to 60% by weight of the dry batter. The modified food starch is acetylated, cross-linked or acetylated and cross-linked. The dry batter further comprises from 0.0 to 1.0% by weight of calcium lactate and from 0.1 to 1.6% by weight of de-oiled lecithin. Coated food pieces are par-fried and preferably frozen. The frozen pieces, once reconstituted, retain their crispness under adverse, e.g. high humidity, conditions such as those encountered under take-out conditions where such pieces are typically placed into a closed container for home delivery or take out.
    Type: Application
    Filed: March 6, 2009
    Publication date: July 2, 2009
    Applicant: CAVENDISH FARMS CORPORATION
    Inventor: Alan Thorpe
  • Patent number: 7531200
    Abstract: A method of preparing a frozen, batter-coated food product that eliminates pre-frying, which is the most problematic stage of the conventional industrial process for manufacturing frozen batter-coated food products. The food product is pre-dusted and a prepared batter is applied to the dusted food. The batter contains a cellulose derivative that enables the batter to coagulate in a hot water bath or in the presence of water vapor. The batter coating covering the food is coagulated in a hot water bath, the coagulated, batter-coated food is heated in a traditional, microwave or infrared oven so that the coagulated batter coating layer does not melt on cooling, and the product is then cooled and frozen.
    Type: Grant
    Filed: May 20, 2003
    Date of Patent: May 12, 2009
    Assignee: Alimentaria ADIN, S.A. (Spanish Society)
    Inventors: Susana Fiszman Dal Santo, Ana Salvador Alcaraz, Teresa Sanz Taberner, Maria-Angeles Lluch Rodriguez, José-Vincente Castellano Belloch, José-Luis Camps Herrero, Manuel Gamero Castañer
  • Patent number: 7501142
    Abstract: A batter slurry, for coating food pieces so as to enhance crispness hold time for extended periods in take-out food conditions, comprising, as a percentage of a dry batter used to make the slurry, 97.4 to 99.8% by weight of a batter base selected from a modified food starch batter base and a flour batter base. The batter base comprises a modified food starch of from 10 to 60% by weight of the batter. The modified food starch is acetylated, cross-linked or acetylated and cross-linked. The dry batter further comprises from 0.0 to 1.0% by weight of calcium lactate and from 0.1 to 1.6% by weight of de-oiled lecithin. Coated food pieces are par-fried and preferably frozen. The frozen pieces, once reconstituted, retain their crispness under adverse, e.g. high humidity, conditions such as those encountered under take-out conditions where such pieces are typically placed into a closed container for home delivery or take out.
    Type: Grant
    Filed: September 15, 2005
    Date of Patent: March 10, 2009
    Assignee: Cavendish Farms Corporation
    Inventor: Alan Thorpe
  • Publication number: 20080107779
    Abstract: Pancrepe batters are described having flour, a leavening system, moisture, and an effective amount of a protein supplement to allow a pancrepe formed from cooking the batter to be folded into a shape while warm, without breaking or cracking the pancrepe, and after cooling the pancrepe maintains the folded shape. Methods for making pancrepes and filled pancrepes are also included as well as the pancrepe and filled pancrepe.
    Type: Application
    Filed: November 6, 2006
    Publication date: May 8, 2008
    Inventor: Olivia KELVIN
  • Patent number: 6953597
    Abstract: Potato strips are cut at a desirable pre-determined size from raw potatoes and blanched. The blanched strips are covered with a batter slurry comprising, as a percentage of a dry batter used to make the slurry, 97.4 to 99.8% by weight of a batter base selected from a modified food starch batter base and a flour batter base. The batter base comprises a modified food starch of from 10 to 60% by weight of the batter. The modified food starch is acetylated, cross-linked or acetylated and cross-linked. The dry batter further comprises from 0.0 to 1.0% by weight of calcium lactate and from 0.1 to 1.6% by weight of de-oiled lecithin. Such strips are then par-fried and preferably frozen. The frozen strips, once reconstituted, retain their crispness under adverse, e.g. high humidity, conditions such as those encountered under take-out conditions where the strips are placed into a closed container for home delivery or take out.
    Type: Grant
    Filed: July 31, 2002
    Date of Patent: October 11, 2005
    Assignee: Irving Pulp and Paper, Ltd.
    Inventor: Alan Thorpe
  • Patent number: 6884448
    Abstract: The present invention is directed to a sponge cake premix that can be cooked easily with a microwave oven to prepare a sponge cake. A batter prepared by adding a thermocoagulation protein to a sponge cake premix containing as a main ingredient a cereal powder consisting of starch and a pregelatinized starch is cooked under heat with a microwave oven to obtain a sponge cake that permits eliminating the gum-like hard texture inherent in conventional sponge cakes of this type and exhibits a light and soft texture. The obtained sponge cake is free from bake shrinkage and exhibits a good-looking voluminous appearance.
    Type: Grant
    Filed: May 8, 2001
    Date of Patent: April 26, 2005
    Assignee: Nagatanien Co., Ltd.
    Inventor: Hiroe Takashima
  • Patent number: 6863917
    Abstract: A ready-to-use food product, and method for preparing the same. The product includes: a batter; at least one leavening agent; and, at least one oil. The oil separates the batter and leavening agent while in storage in a container, and agitation of the container causes the batter, leavening agent and oil to at least partially mix.
    Type: Grant
    Filed: August 3, 2001
    Date of Patent: March 8, 2005
    Inventors: Bruce K. Redding, Jr., Ram B. Roy
  • Patent number: 6824807
    Abstract: Chemical leavener systems are provided for use in flour-containing foodstuffs that contain an enzyme for hydrolyzing an acidulant precursor. The chemical leavener system comprises an acidulant precursor and an alkaline carbonate, wherein the majority of carbon dioxide gas provided by the chemical leavener system when used in a hydrolyzing enzyme-containing foodstuff is created by reaction of an alkaline carbonate with an acid that is the hydrolysis product of the acidulant precursor. Methods of use of the acidulant precursor and the chemical leavener system, and products made by these methods are also provided.
    Type: Grant
    Filed: September 19, 2001
    Date of Patent: November 30, 2004
    Assignee: The Pillsbury Company
    Inventors: Victor T. Huang, Fern A. Panda
  • Patent number: 6797310
    Abstract: A method of using peanut products in conjunction with a pancake mix, in a unique way (via peanut flour, peanut butter, peanut chunks, peanut oil and peanut essence) to create a nutritious, aromatic, new food product. This is accomplished by mixing all of these ingredients with water, milk, buttermilk and/or club soda to provide a batter, and cooking, which produces the final product of tender, fluffy, and peanut crunchy inside, crispy on the outside, pancakes. The product freezes well and can be eaten cold or subsequently reheated for consumption.
    Type: Grant
    Filed: August 29, 2002
    Date of Patent: September 28, 2004
    Inventor: Doris Lorraine Buck
  • Patent number: 6787175
    Abstract: A process for preparing a storage stable premixed batter, such as a batter for coating various foods, cakes, pancakes, waffles, etc. The batter, which may include flour, eggs, sugar, milk solids, leavening agent, etc., is premixed and rapidly processed at an high temperature such as between about 280° F. to 310° F. The mixture is then cooled to a predetermined temperature, then packaged for either refrigerated or ambient storage.
    Type: Grant
    Filed: October 4, 2002
    Date of Patent: September 7, 2004
    Assignee: Good Karma Food Technologies, Inc.
    Inventors: Edward A. Pedrick, Loren Paul Wallis