Batter Type Patents (Class 426/552)
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Patent number: 5296250Abstract: Cake mixes utilizing unchlorinated wheat flour are disclosed comprising a quantity of unchlorinated wheat flour and about 20-40 bakers wt % unmodified starch. The cake mixes of this invention may further comprise 20-60 bakers wt % shortening, sweetening agents and a protein source. Also disclosed are cakes made from such mixes.Type: GrantFiled: December 13, 1991Date of Patent: March 22, 1994Assignee: ConAgra Flour Milling Co.Inventors: Stephen Grisamore, Glen L. Weaver
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Patent number: 5277925Abstract: A process for improving the tenderness of cooked pancakes that are microwaved. The process includes applying water to the cooked pancake so that the moisture of each pancake is increased by about 6%-to-12% to about 45%-to-52% by weight.Type: GrantFiled: January 30, 1992Date of Patent: January 11, 1994Assignee: The Pillsbury CompanyInventors: Richard L. Emanuelson, Rosemary A. Miller, Margaret I. Shalicky, Lawrence P. Brigl, Thomas A. Meyers
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Patent number: 5262187Abstract: A low-fat dry mix, ready-to-use batter and baked composition are disclosed which are composed of a sweetened, cereal-grain ingredient base with a fat mimetic system of polydextrose, cellulosic material, non-fat milk solid or substitute, emulsifier, modified food starch, and a mixture of xanthan gum and guar or locust bean gum, preferably with lecithin and whey protein concentrate. The baked composition is moist, tender, crumbly with good mouthfeel but preferably contains, one-third fewer calories than a similar full-fatted composition.Type: GrantFiled: July 22, 1992Date of Patent: November 16, 1993Assignee: The Pillsbury CompanyInventor: Patricia W. Hahn
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Patent number: 5254356Abstract: A liquid shortening emulsifier system is prepared for incorporation into chemically leavened baking formulations in order to provide baked products exhibiting enhanced moistness, both initially and when subjected to normal storage conditions. The liquid shortening emulsifier system includes, in addition to vegetable oil components, a combination of propylene glycol monoesters and of polycarboxylic acid esters of mono-diglycerides, particularly diacetyl tartaric acid esters of mono-diglycerides, succinic acid esters of mono-diglycerides, and combinations thereof.Type: GrantFiled: April 15, 1991Date of Patent: October 19, 1993Assignee: Bunge Foods CorporationInventor: David Busken
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Patent number: 5244689Abstract: Flours prepared from white sweet potatoes, cassava, edible aroids, tropical yams, lotus, arrowhead, buckbean, and amaranth, and a variety of different food products prepared from them, are substitutes for wheat and other grains, legumes, milk, eggs, and a partial substitute for nuts.Type: GrantFiled: August 1, 1988Date of Patent: September 14, 1993Inventor: Karen M. Slimak
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Patent number: 5234706Abstract: A variety of different food products, prepared from edible roots, seeds, and starchy fruits including potatoes, arrowroot, water chestnut, jicama, buckwheat, legumes, millet, milo, barley, oats, corn, teff, rice, cotton seed meal, bread fruit, pumpkin, winter squash, white squash, plantain, banana, and jack fruit are substitutes for wheat and other grains, milk, eggs, and a partial substitute for nuts. A variety of starches, soluble fibers, and insoluble fibers may be combined to provide products that are substitutes for wheat and other grains, milk, eggs, and a partial substitute for nuts.Type: GrantFiled: May 6, 1991Date of Patent: August 10, 1993Inventor: K. M. Slimak
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Patent number: 5215774Abstract: A mix for making a cake having at least two distinct layers in a microwave oven. The mix is formulated to form an unleavened topping and a leavened cake layer. The viscosity of the batter for the cake layer is adjusted relative to the viscosity of the batter for the topping layer so that a cake having two distinct layers is formed by baking the batters in a microwave oven.Type: GrantFiled: January 12, 1990Date of Patent: June 1, 1993Assignee: The Pillsbury CompanyInventors: Gregg J. Moder, William A. Atwell, Julio R. Panama, Betty L. Brooking, Carol J. Lenander, Elayne C. Winkel
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Patent number: 5204137Abstract: A variety of different food products, prepared from edible tubers of the morning glory family, Convolvulaceae. are substitutes for wheat and other grains, milk, eggs, and a partial substitute for nuts.Type: GrantFiled: May 14, 1990Date of Patent: April 20, 1993Inventor: Karen M. Slimak
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Patent number: 5194282Abstract: At least part of the fat in fat-containing manufactured food products is replaced by gelatin in an amount by weight which is generally no more than 10% of the weight of the original fat content which has been replaced. Suitable gelatin for this purpose may be made from fish waste comprising fish skins by an aqueous extraction process, such as e.g. a stepwise process including separate alkaline, mineral acid and organic acid treatment steps. The gelatin is said to mimic the sensation experienced by the consumer of the creaminess or richness of foodstuffs containing regular fat levels. Exemplary products to which the invention may be applied are baked goods, dressings, whipped toppings, frostings, cream fillings and spreads. In Examples, the fat content is thus reduced substantially, to give food products which closely resemble in quality the higher fat-containing analogs.Type: GrantFiled: November 26, 1990Date of Patent: March 16, 1993Assignee: Bar Ilan UniversityInventors: Shlomo Grossman, Margalit Bergman, Abraham I. Bakal, Penny A. Cash
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Patent number: 5194271Abstract: A high amylose flour-based dry batter mix and wet batter slurry are disclosed. The wet batter slurry mixture is capable of providing an adherent and evenly distributed coating over the surface of a dough-enrobed foodstuff, and which, after pre-frying in oil or fat and being cooked by microwave radiation, will provide an outer crust having an appealing toast color and a desired level of crispness. Also disclosed is a microwaveable pre-fried batter-coated, dough-enrobed foodstuff, the cooked product being characterized as having a cooked food filling covered by a moist, cooked dough layer and a crisp, browned outer crust layer.Type: GrantFiled: September 5, 1991Date of Patent: March 16, 1993Assignee: The Pillsbury CompanyInventor: John J. Yasosky
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Patent number: 5110612Abstract: A hydrolyzate product of hydroxypropylated starch comprising greater than about 15% by weight DP 2-6 hydrolyzate polymers and characterized by a DE value of from about 20 to about 45 is disclosed which when combined with a high potency sweetener is useful as a reduced calorie replacement for sucrose and starch hydrolyzate products in food products.Type: GrantFiled: September 4, 1990Date of Patent: May 5, 1992Assignee: Penford Products CompanyInventors: James M. Quarles, Richard J. Alexander
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Patent number: 5079012Abstract: The present invention relates to the production of a shelf stable unleavened cookie composition which can be leavened to exhibit a cookie crumb-like structure after baking in a convection, radio frequency, or microwave oven. The cookie composition is prepared by using a cooker extruder to mix ingredients and to heat the ingredients to preferably at least about 200.degree. F. to promote browning and flavor development. The resulting cookie composition has a water activity of less than 0.7, preferably less than 0.6. The cookie composition produced using the cooker extruder is shaped into cookie preforms, and leavened by heating in an oven such as a microwave, convection oven, or a combination thereof. The total moisture content of the cookie mixture is generally less than 10% and preferably less than 8%. Water or a source of water may be admixed with the cookie mixture in an amount sufficient to form a dough-like consistency.Type: GrantFiled: March 5, 1990Date of Patent: January 7, 1992Assignee: Nabisco Brands, Inc.Inventors: Bernhard V. Lengerich, Cathryn C. Warren
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Patent number: 5071668Abstract: An extrusion processed cookie is produced having shear sensitive particulates and/or heat sensitive additions uniformly dispersed therein. A dry flour blend, including flour, dry milk solids and salt is added to a blending zone of a cooker-extruder with a fat or shortening. The mixture is blended and heat-treated in a heating zone of the extruder under high temperatures without fat separation to form a heat-treated mass. The heat-treated mass is cooled in a cooling zone followed by the addition of a sugar, heat sensitive and/or shear sensitive ingredient to form a cookie composition. Water is also introduced to the cooling zone in an amount effective to produce a dough-like consistency. The heat-treated cookie composition is extruded and shaped into an unleavened and unexpanded cookie dough piece. The cookie pieces are then leavened by heating in a convection, microwave or radio frequency oven to produce a leavened cookie having a crumb-like structure.Type: GrantFiled: March 5, 1990Date of Patent: December 10, 1991Assignee: Nabisco Brands, Inc.Inventors: Bernhard Van Lengerich, Cathryn C. Warren
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Patent number: 5019406Abstract: A substantially farinaceous, fiber-containing batter to produce a battered and fried food having reduced lipid retention and increased moisture content after frying. The preferred fibrous additive for this purpose is powdered cellulose; however, various dietary fibers such as oat fiber, soy fiber, pea fiber, or sugar beet fiber, to name only a few, may be used to achieve the same purpose. More specifically, the fibrous additive is preferably present in the batter in an amount of about 0.3-3.0% by weight of the batter having an average fiber length of from about 50-500 microns. The addition of fiber to a batter used for frying will allow food producers to provide a healthier fried food item which will be more appealing to a health conscious consumer. Moreover, the fiber additive can also enhance the appearance of the fried food by providing a golden yellow color after frying, rather than a non-uniform brown color containing brown and black batter particles.Type: GrantFiled: July 13, 1989Date of Patent: May 28, 1991Assignee: James River Corporation of VirginiaInventors: Jit F. Ang, William B. Miller, Irene M. Blais
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Patent number: 4966782Abstract: There is disclosed novel leavening systems, doughs and baked goods which employ stabilized x-ray amorphous calcium carbonate as the carbonate factor in combination with suitable leavening acids. Also disclosed are sodium-free leavening systems providing equivalent performance of previously known sodium containing leavening systems.Type: GrantFiled: January 17, 1990Date of Patent: October 30, 1990Assignee: Monsanto CompanyInventors: Barbara B. Heidolph, Frank P. Jakse
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Patent number: 4961937Abstract: A composition of natural ingredients is disclosed which consists of a milled oat groat product and high gluten wheat flour. The composition may also contain one or more diluents of other natural grain products. The use of the composition in the manufacture of both yeast and chemically leavened baked goods results in products which do not stale and have extended keeping qualities, are nutritionally superior due to high protein and dietary fiber content and are reduced in calories. Disclosed herein are dry mixes for preparing baked goods, doughs and batters made by the addition of liquid to the dry mixes and baked goods prepared from the doughs.Type: GrantFiled: November 22, 1988Date of Patent: October 9, 1990Inventor: Harry W. Rudel
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Patent number: 4946703Abstract: A variety of different food products, prepared from tuberous varieties of the true yam family, Dioscoreaceae, are substitutes for wheat and other grains, milk, eggs, and a partial substitute for nuts.Type: GrantFiled: January 31, 1986Date of Patent: August 7, 1990Inventor: Karen M. Slimak
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Patent number: 4940595Abstract: The texture of high sugar, relatively low moisture, flour based products baked in a microwave oven can be controlled by regulating the steam retention capabilities of the batter. The steam retention capabilities of the batter can be affected by the use of an emulsifier in the batter.Type: GrantFiled: September 26, 1988Date of Patent: July 10, 1990Assignee: The Pillsbury CompanyInventors: John J. Yasosky, Patricia W. Hahn, William A. Atwell
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Patent number: 4933196Abstract: The texture of high sugar, relatively low moisture, flour based products baked in a microwave oven can be controlled by regulating the steam retention capabilities of the batter. The steam retention capabilities of the batter can be affected by the use of an emulsifier in the batter.Type: GrantFiled: January 24, 1989Date of Patent: June 12, 1990Assignee: The Pillsbury CompanyInventors: Joseph J. Yasosky, Patricia W. Hahn, William A. Atwell
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Patent number: 4929465Abstract: A culinary mix is provided for baking in a microwave oven wherein the amount of leavening agent is controlled to control the symmetry of the baked layer.Type: GrantFiled: March 13, 1989Date of Patent: May 29, 1990Assignee: The Pillsbury CompanyInventors: Hanny Kanafani, Bruce M. Patrick, William A. Atwell
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Patent number: 4925697Abstract: A variety of different food products, prepared from tubers with light colored flesh varieties of the morning glory family, Convolvulacae, are substitutes for wheat and other grains, milk, eggs, and a partial substitute for nuts.Type: GrantFiled: January 31, 1986Date of Patent: May 15, 1990Inventor: Karen M. Slimak
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Patent number: 4925696Abstract: A variety of different food products, prepared from malanga, taro, amorphophallus and other plants of the family Araceae, are substitutes for wheat and other grains, milk, eggs, and a partial substitute for nuts.Type: GrantFiled: January 31, 1986Date of Patent: May 15, 1990Inventor: Karen M. Slimak
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Patent number: 4923709Abstract: A variety of different food products, prepared from cassava varieties of the family, Euphorbiaceae, are substitutes for wheat and other grains, milk, eggs, and a partial substitute for nuts.Type: GrantFiled: January 31, 1986Date of Patent: May 8, 1990Inventor: Karen M. Slimak
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Patent number: 4917914Abstract: A process for accelerating the proofing of chemically leavened dough when the ambient temeprature is below 70.degree. F. by heating the dough in a proofing tunnel until the average dough temperature is about 80.degree.-90.degree. F., allowing the dough to develop about 10 psi pressure, and refrigerating the dough in a sealed container so that the internal pressure reaches about 20 psi. A modification using palm oil encapsulated glucono-delta-lactone acidulant and sodium bicarbonate as the chemical leavening system allows the dough to be refrigerated immediately after it leaves the proofing tunnel and still develop 20 psi internal pressure in the dough container.Type: GrantFiled: November 30, 1988Date of Patent: April 17, 1990Assignee: Anheuser-Busch Companies, Inc.Inventors: Edward Katz, Douglas A. Edmonson
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Patent number: 4911943Abstract: A variety of different food products, prepared from amaranth and quinoa varieties of the families, Chenopodiaceae and Amaranthaceae, are substitutes for wheat and other grains, milk, eggs, and a partial substitute for nuts.Type: GrantFiled: January 31, 1986Date of Patent: March 27, 1990Inventor: Karen M. Slimak
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Patent number: 4847107Abstract: Fresh cheese is milled, the milled cheese is cooled to a temperature of from below 0.degree. C. to -50.degree. C., starch is added to and mixed with the cooled cheese, and then the cooled mixture is disintegrated into finely divided pieces. The finely divided pieces may be incorporated into a dry batter mix.Type: GrantFiled: June 11, 1987Date of Patent: July 11, 1989Assignee: Nestec S.A.Inventor: Anna M. Linse-Loefgren
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Patent number: 4828853Abstract: The invention disclosed in this application relates to leavener-containing dough compositions, methods of making such compositions and baked compositions prepared therefrom having a storage-stable soft and plastic crumb matrix. The compositions comprise a flour-based dough bakeable to a chewy texture in admixture with a heat-activated leavening agent which releases effective amounts of a leavening gas when the dough reaches the activating temperature of the leavening agent during baking. The activating temperature of the leavening agent is such that the leavener is releasing effective amounts of the leavening gas at a stage during the baking of the dough at which ingredients of the dough set-up to form the crumb matrix.Type: GrantFiled: January 12, 1987Date of Patent: May 9, 1989Assignee: Nabisco Brands, Inc.Inventors: Lori J. Banks, Robert R. Thulin, Robert E. Ross, Walter E. Schaeder
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Patent number: 4781938Abstract: Disclosed are ready-to-eat, crumb structured, baked snack food products that are shelf-stable and additionally provide the benefits of desirable moistness, chewiness, fast mouth dispersion upon eating, and reduced tackiness and gumminess. These products are characterized by a unique saccharide mixture which comprises mono-, di- and trisaccharides, a low level of tetra- and higher saccharides, and sucrose; a low moisture content characterized by a water activity from about 0.40 to about 0.75; and a starch component such that the saccharide to starch ratio of the product is from about 1:1 to about 4.5:1. Also disclosed are wet and dry prepared culinary mixes containing the same unique saccharide mixture from which these same baked snack products can be prepared.Type: GrantFiled: September 9, 1987Date of Patent: November 1, 1988Assignee: The Procter & Gamble CompanyInventors: Phillip F. Pflaumer, James P. Smith
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Patent number: 4774099Abstract: The present invention relates to improved baked goods, and in particular brownies, which contain an absorbent edible fiber. Improvements have been noted in the areas of chocolate flavor display, texture, tolerance to underbaking, height and moisture retention. The baked goods are made from a mix which comprises from about 0.1% to about 10% cellulosic fiber, from about 45% to about 65% sugar, from about 15% to about 35% flour, from about 3% to about 18% shortening, from about 0% to about 12% cocoa, and from about 0% to about 4% starch, the balance being conventional baked good additives. The finished baked goods comprise from about 68% to about 93% of the mix, from about 0.5% to about 6% egg solids, from about 0% to about 16% oil, and from about 5% to about 20% water.Type: GrantFiled: May 30, 1986Date of Patent: September 27, 1988Assignee: The Procter & Gamble CompanyInventors: Robert D. Feeney, Robert L. Prosise, Joseph McGrady, Raymond L. Niehoff, David A. Volker
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Patent number: 4651633Abstract: A machine for making funnel cakes includes a holding tank for containing a generally fluid batter, a channel suitable for containing a cooking liquid, and a heater for heating the cooking liquid in the channel to a temperatures suitable for cooking funnel cakes. A plate is disposed at one end of the channel in an upper position adjacent the surface of the cooking liquid. A dispensing head dispenses a predetermined amount of batter from the holding tank onto the plate, and a pneumatic cylinder moves the plate from its upper position in which the batter forms a generally solid, uncooked product to a lower position in which the solid uncooked product floats away from the plate. A submerged track in the channel leads away from the deposit station. The funnel cake is guided along this track submerged in the cooking liquid to completely cook the funnel cake as it moves along the track. At the end of the track, the funnel cake is automatically removed from the cooking liquid.Type: GrantFiled: October 11, 1985Date of Patent: March 24, 1987Assignee: Denjoy, Inc.Inventor: Donald A. McArthur
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Patent number: 4631195Abstract: A composition and method for heat stabilizing dipeptide sweeteners for baking and cooking is described using a polyglucose or a polymaltose.Type: GrantFiled: June 21, 1985Date of Patent: December 23, 1986Inventors: John A. Colliopoulos, James G. Young, Josef H. Tsau
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Patent number: 4629628Abstract: A process is disclosed for making a wafer which has a smooth, dense surface and a cell-like internal structure for use as a filled wafer.Type: GrantFiled: July 13, 1981Date of Patent: December 16, 1986Assignee: Ferrero oHG mbHInventor: Giuseppe Negro
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Patent number: 4615888Abstract: Chemically and yeast leavened bakery products which have improved shelf lives are provided by the inclusion of an effective amount of a starch or flour selected from a plant of a wxsu.sub.2 genotype in the bakery product dough. Breads which contain the starch or flour, preferably obtained from maize, are provided with a softer, moister crumb after baking as well as a fresher texture and appearance after a storage period.Type: GrantFiled: March 8, 1984Date of Patent: October 7, 1986Assignee: National Starch and Chemical CorporationInventors: James Zallie, Robert Trimble, Harvey Bell
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Patent number: 4590078Abstract: Process and apparatus for preparing baked products in tray-shaped cans, whereby venting means are provided as part of the baking apparatus for transfer of generated steam and gases from the inside of the can. Covers are provided with channels for directing the outflow of steam and gases through a partially clinched lid of a tray-shaped baking can, while the baking is taking place. The baked product is permitted to rise uniformly, with no deformation that would normally occur when the steam and gases act to depress the baked product if they are confined to the baking can. Because a lighter, lower water-active batter is required for the process of the invention, the resulting baked product is light and evenly baked and has a substantially extended shelf-life.Type: GrantFiled: June 9, 1983Date of Patent: May 20, 1986Inventor: Anthony P. Umina
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Patent number: 4564527Abstract: The present invention relates to batters and methods for preparation of batters comprising an acid-balanced, chemically-leavened baking mix and vegetable preparations. The vegetable preparations comprise a substantially unbuffered vegetable, a sweetener, a preservative, and an edible acid.Type: GrantFiled: December 3, 1984Date of Patent: January 14, 1986Assignee: Carlin Foods CorporationInventors: Richard B. Bucsko, Paul E. Holland
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Patent number: 4529607Abstract: Frozen pre-fried convenience foodstuffs characterized by improved crispness are produced after foodstuffs coated with batter containing an effective amount of high amylose flour are partially cooked in hot fat or cooking oil, and subsequently cooked to completion by means of microwaving.Type: GrantFiled: June 28, 1984Date of Patent: July 16, 1985Assignee: National Starch and Chemical CorporationInventors: Julianne M. Lenchin, Harvey Bell
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Patent number: 4514430Abstract: In a process for preparing baked goods containing flavor chips, wherein the baked goods have overall improved flavor and the flavor chips have improved flavor and texture, the flavor chips are pre-soaked in fluid, edible oil under oil-absorbing conditions until the flavor chips contain at least about 33% by weight of oil and fat. The mixture of oil and chips is then chilled to a temperature at which the flavor chips are substantially solid. The oil-chip mixture is then mixed with a dough or batter, wherein the soaking oil becomes a portion of the oil or fat content of the dough or batter, dispensing oil soluble flavor components of the flavor chips throughout the dough or batter. Baked goods made with dough or batter prepared according to the present invention have enhanced flavor, and flavor chips of soft texture.Type: GrantFiled: July 27, 1983Date of Patent: April 30, 1985Assignee: Frito-Lay, Inc.Inventor: Kenneth T. Hartman
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Patent number: 4504509Abstract: A liquid batter for use in coating foodstuffs prior to cooking comprising a blend of a substantially ungelatinized, highly crosslinked, high amylose starch and water. The batter may be processed aseptically and stored for months.Type: GrantFiled: July 28, 1982Date of Patent: March 12, 1985Assignee: National Starch & Chem. Corp.Inventors: Harvey Bell, Julianne M. Lenchin, Gary A. Zwiercan
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Patent number: 4454290Abstract: Analogs of the glycoside stevioside are disclosed. These materials have the formula ##STR1## wherein R is a simple physiologically acceptable noncarbohydrate polar organic group. The analogs are sweet and find use as sweeteners.Type: GrantFiled: June 11, 1981Date of Patent: June 12, 1984Assignee: DynapolInventor: Grant E. DuBois
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Patent number: 4424237Abstract: There is disclosed hydrated emulsifier comprising stearyl monoglyceridyl citrate, propylene glycol monostearate, lactated monoglycerides and water. The non-aqueous ingredients are heated together and melted. A gum, such as xanthan gum, may be added. Hot water is admixed, and the solution is passed through a homogenizer. The resulting solution is cooled to room temperature. The emulsion product may be in semi-solid or solid form. The hydrated emulsifier can be used as a partial or complete replacement for shortening in flour based baked goods.Type: GrantFiled: March 22, 1982Date of Patent: January 3, 1984Assignee: Batter-Lite Foods, Inc.Inventor: James S. Wittman, III
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Patent number: 4407835Abstract: A leavening acid system for the production of baked goods useful in overcoming the difficulties such as browning and uneven color associated with the use of reducing sugars and particularly fructose in baked goods.Type: GrantFiled: August 6, 1981Date of Patent: October 4, 1983Assignee: Stauffer Chemical CompanyInventor: Frank H. Y. Chung
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Patent number: 4397879Abstract: A squeeze bottle contains a dry funnel cake mix, an opening and a selectively removable and replaceable cover for the opening. A funnel integral with the cover extends from the remainder of the bottle. With the cover removed from the opening, water is poured through the opening. The liquid and mix in the bottle are mixed by shaking the bottle to form a funnel cake batter while the cover and funnel are closed so the contents of the bottle can not escape during mixing. Then, while the funnel is open, the batter is dispensed through the funnel into a cooking vessel having heated cooking oil therein. The batter is dispensed by holding the bottle so an open end of the funnel remote from the remainder of the bottle is in a generally downward direction while the bottle is squeezed to exert pressure on the batter. A cap for the open end of the funnel is placed on the funnel open end to close the funnel after the batter has been dispensed to enable remaining batter in the bottle to be stored.Type: GrantFiled: July 14, 1982Date of Patent: August 9, 1983Inventor: Warren Wilson
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Patent number: 4375484Abstract: The coating batter composition disclosed preferably comprises a continuous aqueous phase comprising 20 to 85% water, from 3 to 30% flour which has been heat treated under conditions effective to eliminate substantially all viable microorganisms and inactivate enzyme activity, from 1 to 20% starch, from about 0.05 to 5% of a gum, a preservative system and a flavoring system of oleoresins extracted from natural spices; and a discontinuous fat phase comprising from 0.3 to 55% of a fat and from 0.025 to 10% of an emulsifier, the batter composition being effective to provide bacterial stability and prevent substantial sugar formation for at least 14 days at a temperature of 40.degree. F.Type: GrantFiled: March 27, 1981Date of Patent: March 1, 1983Assignee: General Foods CorporationInventors: Charleston R. Lee, Joseph J. Russo, Shirley A. Jeter, Thomas P. Sullivan
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Patent number: 4360537Abstract: Liproprotein emulsion system composed of protein, edible oil and other selected food ingredients are proposed and used to replace egg yolk and other natural materials in various food products. New and improved processes are described for the preparation of lipoprotein emulsions in a liquid or dry form for use in cake; protein beverages and other food compositions. These processes include methods to improve the solubility and functional properties of the protein component. The lipoprotein system can be used alone or in combination with egg white or other heat coagulable proteins to be a complete or partial substitute for whole eggs. Examples illustrate the practice of this invention to replace egg yolk in cake, donut, muffin, custard and like products.Type: GrantFiled: April 5, 1979Date of Patent: November 23, 1982Assignee: International Telephone and Telegraph CorporationInventors: Chee-Teck Tan, Gail P. Howard, Earl W. Turner
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Patent number: 4353889Abstract: Analogs of the glycoside rebaudioside A are disclosed. These materials have the formula ##STR1## wherein R is a simple physiologically acceptable noncarbohydrate polar organic group. The analogs are sweet and find use as sweeteners.Type: GrantFiled: June 11, 1981Date of Patent: October 12, 1982Assignee: DynapolInventor: Grant E. DuBois
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Patent number: 4350713Abstract: Sponge cake is formed by the utilization of a continuous process involving an initial batter formation and subsequent microwave baking. Cake-forming components and carbon dioxide are continuously mixed to form a gas-infused batter. Microwave energy expands and cooks the batter to form the sponge cake. Additional drying may be effected to any desired moisture level.Type: GrantFiled: March 16, 1981Date of Patent: September 21, 1982Assignee: The Griffith Laboratories, LimitedInventors: David V. Dyson, David H. Lees, Michael A. F. Fenn, Kenneth S. Darley
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Patent number: 4294864Abstract: Improved batter formulations for making high-ratio cakes, along with corresponding methods, are provided which allow complete elimination of treated (e.g., chlorinated) wheat flour in the formulations without sacrifice of desirable organoleptic and structural properties in the end products. The batters include untreated wheat flour (either soft or hard) and respective minor amounts of one or more selected proteins and unmodified starch (e.g., wheat, corn or potato). In certain instances significant reductions in the amounts of shortening and/or egg ingredients normally used can be made, without deleteriously affecting cake quality.Type: GrantFiled: June 4, 1979Date of Patent: October 13, 1981Assignee: The American Institute of BakingInventors: Karel Kulp, William J. Hoover
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Patent number: 4279932Abstract: A food product comprising a laminar sheet material comprising two edible sheets of different swelling properties, the two edible sheets being bonded together along at least a portion of the surfaces of the sheets. At least one of the sheets is capable of swelling and being deformed in water, and the laminar sheet material is so deformed.Type: GrantFiled: April 23, 1979Date of Patent: July 21, 1981Assignee: House Food Industrial Company LimitedInventors: Daikichi Koshida, Ko Sugisawa, Takashi Kimura, Setsuo Nakajima
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Patent number: 4196226Abstract: Alkali metal aluminum phosphate granules having a calcium rich outer surface are provided which are characterized by improved flow and dusting properties as well as lower hygroscopicity without a change in leavening acid performance. The product can be used as a leavening acid in moist doughs, and liquid batters, such as pancake batters and other premixed liquid batter. Longer storage life for liquid or dry products is possible.Type: GrantFiled: April 24, 1978Date of Patent: April 1, 1980Assignee: Stauffer Chemical CompanyInventors: Robert E. Benjamin, Thomas E. Edging
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Patent number: H937Abstract: A dry blend useful as a bulking agent in the replacement of carbohydrates and/or fats is provided. The dry blend is comprised of a mixture of a randomly-bonded polysaccharide and a cold-water-gelling granular starch having a cold-water solubility of at least about 50% by weight. Also provided are culinary premixes and method of formulating culinary premixes.Type: GrantFiled: September 18, 1989Date of Patent: July 2, 1991Assignee: A. E. Staley Manufacturing CompanyInventor: Jane L. Sloan