Egg Containing Patents (Class 426/558)
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Patent number: 6224924Abstract: A shelf stable ready-to-bake batter article for baked goods comprises an unpressurized gas impermeable container, a high pH, low water activity, batter that is substantially free (less than 0.1%) of conventional CO2 gas producing leavening agents disposed within the container and partially filling the container and an inert low oxygen gas in the headspace not filled by the batter. The ratio of sugar to flour in the batter ranges from about 0.5:1 to 3.5:1. The batter has a water activity of less than 0.85.Type: GrantFiled: September 17, 1999Date of Patent: May 1, 2001Assignee: General Mills, Inc.Inventors: Venkatachalam Narayanaswamy, Lloyd E Metzger, James E Langler, David W Tobelmann
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Patent number: 6224925Abstract: A shelf stable ready-to-bake batter article for brownies comprises an unpressurized gas impermeable container, low water activity high ratio brownie batter disposed within and partially filling the container and an unpressurized, inert low oxygen gas in the headspace. The ratio of sugar to flour in the batter ranges from about 1.5:1 to 3.5:1. The batter has a water activity of less than 0.85.Type: GrantFiled: October 27, 1999Date of Patent: May 1, 2001Assignee: General Mills, Inc.Inventors: Venkatachalam Narayanaswamy, Linda R Kreisman, James E Langler, David W Tobelmann
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Patent number: 6165524Abstract: A shelf stable ready-to-bake batter article for baked goods comprises an unpressurized gas impermeable container, low water activity, batter with a leavening system disposed within the container and partially filling the container and an inert low oxygen gas in the headspace not filled by the batter. The ratio of sugar to flour in the batter ranges from about 0.5:1 to 2.5:1. The batter has a water activity of less than 0.85.Type: GrantFiled: October 27, 1999Date of Patent: December 26, 2000Assignee: General Mills, Inc.Inventors: Venkatachalam Narayanaswamy, Lloyd E. Metzger, James E. Langler, David W. Tobelmann, Linda R. Kreisman
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Patent number: 6123975Abstract: A tenderizer for microwave-reheatable baked products, which is added to doughs to make fully or partially baked products, contains at least the following ingredients: fat, proteins selected from the group of soy and egg proteins, and methylcellulose. The tenderizer prevents the baked products from becoming tough or chewy upon microwave-reheating.Type: GrantFiled: April 21, 1997Date of Patent: September 26, 2000Inventors: Edward Arthur Ohlin, Didier Marie Adolf Biebaut
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Patent number: 6007848Abstract: Low calorie food products that contain highly crystalline bulking agents that impart improved texture and mouthfeel to the food products are described. The food products contain 1,4-anhydroglucitol or 1,4-anhydrogalactitol and a food ingredient. A method of preparing 1,4-anhydro-DL-galactitol comprising heating galactitol in a water-immiscible, high-boiling, reaction-inert medium in the presence of a mineral acid is also described.Type: GrantFiled: July 14, 1997Date of Patent: December 28, 1999Assignee: Cultor Ltd.Inventors: Michael E. Hendrick, deceased, Barry J. Morton, Robert J. Rafka
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Patent number: 5932276Abstract: An egg product having a reduced amount of free water comprising at least 30 wt-% whole egg; glycerol; maltodextrin; egg white powder; powdered shortening; liquid egg yolk, and salt. This egg product has a A.sub.w of about 0.80 to 0.95. Food products comprising this egg product, including baked goods and other products having the egg product as a filling or topping, that may be frozen and reheated without the egg product developing a tough or rubbery texture.Type: GrantFiled: December 20, 1996Date of Patent: August 3, 1999Assignee: The Pillsbury CompanyInventors: Usha B. Bhatia, John R. Graves
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Patent number: 5698256Abstract: A baked product having a blood sugar reducing effect for diabetics is manufactured by baking of a dough that contains the following ingredients: (a) soya protein, (b) a fiber component containing at least 50% by weight of wheat bran, (c) vegetable oil, (d) a fat-containing, substantially starch-free nut and/or kernel component, (e) a preferably viscous, possibly protein enriched, low-fat sour milk product, possibly in the form of a dry powder, (f) egg white, possibly in the form of a dry powder, and (g) a leavening agent, the weight ratios of the ingredients, calculated on dry matter, being as follows: (a) to (b) from 0.3 to 3 (understood as the value of a/b being in the interval from 0.3 to 3), ((a)+(b)) to (c) from 3 to 8, ((a)+(b)) to (d) from 3 to 7, ((a)+(b)+(d)) to (e) from 8 to 12 and ((a)+(b)+(d)) to (f) from 12 to 20. The product is a bread-like product, which in isocaloric amounts can replace conventional bread whereby a long-acting blood sugar reduction is obtained.Type: GrantFiled: February 7, 1995Date of Patent: December 16, 1997Inventor: Birgitte Stilling
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Patent number: 5505977Abstract: Bread dough and bread are prepared from non-bromate containing flour and heat-denatured egg-yolk material. The resulting product contains essentially no bromate residue and may contain reduced fat compared with other bread products having similar texture, appearance, volume and weight.Type: GrantFiled: December 8, 1993Date of Patent: April 9, 1996Assignee: Board of Regents of the University of NebraskaInventor: Dan A. Neumeister
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Patent number: 5411752Abstract: A method for preparation of a pasta-based food product is disclosed. The method comprises several steps. Pieces of pasta are cooked to form pieces of cooked pasta. The cooked pasta is mixed with a binding composition comprising a binding agent that is either soy protein, or an egg white composition consisting of either egg whites or a mixture of powdered egg white and water. The pasta and binding agent are mixed in a cooked pasta to binding agent weight ratio of from about 40:1 to about 10:1, to form a pasta/egg white mixture. A desired amount of the mixture is formed into a desired shape and the desired shape of mixture is baked until the pieces of cooked pasta adhere together, yet remain moist. A pasta-based food product prepared by such method is also disclosed.Type: GrantFiled: January 31, 1994Date of Patent: May 2, 1995Inventor: William L. Taylor
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Patent number: 5409720Abstract: A dough mix includes a moist ingredient portion and dry ingredient portion capable of being combined to produce a complete dough requiring no additional ingredients including water or any other moisture. Additionally, both the moist ingredient portion and the dry ingredient portion are shelf-stable at room temperatures (65.degree. F. to 80.degree. F.) without the addition of chemical preservatives. The moist ingredient portion includes sugar, shortening, and all water or moisture required in the complete dough. Also, the moist ingredient portion preferably includes egg solids and flavorings such as vanilla. In any event the moist ingredient portion is mixed to have a water activity level of no greater than 0.85 to provide the desired shelf stability. The dry ingredient portion includes all flour required in the complete dough and may include leavening agents, egg solids, candy pieces, nuts, dried fruits, coconut, and other "dry" or moisture free ingredients.Type: GrantFiled: May 28, 1993Date of Patent: April 25, 1995Assignee: Day Day, Inc.Inventors: Tom Kent, Holly Kent, Brian Harris, Michele Harris
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Patent number: 5312641Abstract: A non-spread, sliced peanut butter product containing chunky peanut butter, powdered egg white, flour, and an emulsifier. The ingredients are mixed together, pressed or extruded into sheets which are separated by waxed paper into pieces the size of a bread slice and about 0.2 inches thick.Type: GrantFiled: September 14, 1992Date of Patent: May 17, 1994Assignee: Celso RodriguezInventor: Ruben Castillo, Jr.
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Patent number: 5284672Abstract: The present invention relates to a method of producing an edible container in the form of a cone, cup or dish in which is placed frozen confections such as soft ice cream or ice cream as well as various other food products, or in other words, an edible container referred to as a waffle cone, etc. that has a small apparent specific gravity, is porous and lightweight, and preferably has a crispy texture when eaten.Type: GrantFiled: July 29, 1992Date of Patent: February 8, 1994Inventor: Sadaharu Ito
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Patent number: 5283071Abstract: A method for preparation of a pasta-based foot product is disclosed The method comprises several steps. Pieces of pasta are cooked to form pieces of cooked pasta. The cooked pasta is mixed with a binding composition comprising a binding agent that is either soy protein or an egg white composition consisting of either egg whites or a mixture of powdered egg white and water. The pasta and binding agent are mixed in a cooked pasta to binding agent weight ratio of from about 40:1 to about 10:1, to form a pasta/egg white mixture. A desired amount of the mixture is formed into a desired shape and the desired shape of mixture is baked until the pieces of cooked pasta adhere together, yet remain moist A pasta-based food product prepared by such method is also disclosed.Type: GrantFiled: June 10, 1992Date of Patent: February 1, 1994Assignee: Pastizza'sInventors: William I. Taylor, Terri Taylor
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Patent number: 5266345Abstract: Disclosed is a premix and a complete mix for preparing bakery products suitable for microwave heating. The premix includes protein in an amount of 4.5 to 25.0 by weight and 7 to 50 shortening by weight. The premix may be combined with other ingredients to prepare a mix for preparing the bakery product. The mix may include from 46 to 80 parts flour, 4 to 22 parts shortening, and 4 to 11 parts protein material.Type: GrantFiled: April 30, 1992Date of Patent: November 30, 1993Assignee: Microgold, Inc.Inventors: Dennis Corbin, Scott Corbin
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Patent number: 5167975Abstract: A frozen cream puff paste which comprises 100 parts by weight of a retrogradation-resistant modified processed starch or wheat flour and a retrogradation-resistant modified processed starch, from 80 to 200 parts by weight of fat(s) and/or oil(s), from 100 to 200 parts by weight of water, from 100 to 250 parts by weight of whole egg and from 0.005 to 5 parts by weight of diacetyltartaric acid monoglyceride and/or succinic acid monoglyceride.Type: GrantFiled: June 26, 1990Date of Patent: December 1, 1992Assignee: Asahi Denka Kogyo Kabushiki KaishaInventors: Chihiro Tsurumaki, Shinobu Sugiyama
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Patent number: 5114727Abstract: A pasta has a coating of a mixture of dried coagulated egg white and an edible oil for providing a firm texture to the pasta.Type: GrantFiled: June 12, 1991Date of Patent: May 19, 1992Assignee: Nestec S.A.Inventors: Christopher J. Brimelow, Jau Y. Hsu, Michael S. Proctor
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Patent number: 5034237Abstract: A liquid-containing component containing a dissolved or dispersed solid ingredient is frozen to provide ice like granules which are then mixed or kneaded with flour to form a uniform blend of the flour and granules in a macroscopically homogeneous system. The system is further mixed or kneaded and the granules melted to cause melting of the flour and thereby produce a homogeneous mixture of the flour and liquid-containing component.Type: GrantFiled: July 14, 1989Date of Patent: July 23, 1991Inventor: Toshiro Suzuki
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Patent number: 5030462Abstract: A pasta which has a firm texture upon cooking is prepared by forming a pasta dough in a form of a sheet or a pasta shape, coating the dough with a mixture of egg white in liquid form and an edible oil and then heating the coated dough to coagulate, dry and bind the coating to the dough.Type: GrantFiled: August 1, 1989Date of Patent: July 9, 1991Assignee: Nestec S.A.Inventors: Christopher J. B. Brimelow, Jau Y. Hsu, Michael S. Proctor
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Patent number: 4992290Abstract: A fresh egg-based cream including milk and sugar is prepared with appropriate amounts of monosaccharides and modified and partly hydrated amylopectin. This cream, having a low Aw value, a sufficiently long shelf life at room temperature, and a suitable mellowness, has shown to suit particularly well industrial scale confectionery production methods.Type: GrantFiled: November 23, 1988Date of Patent: February 12, 1991Assignee: Barilla G. E.R. F.LLI - Societa' Per AzioniInventors: Giuseppe Bastetti, Claudio Russo, Maria L. Solzi
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Patent number: 4927656Abstract: A heated food base which is formed by heating a batter which is obtained by kneading wheat flour, an oil or fat, sugar, an edible surfactant such as egg, and water and which is poured onto a heating plate and spread thereon, the heating being performed between heated platens at a certain temperature for a given time in such manner that the starch of the batter is changed to .alpha.-starch, and the protein therein is coagulated by heat, and a small amount of water remains, so that edible vessels having crispness and good taste, for instance for use as ice cream cones, can be formed by a second baking, at a higher temperature.Type: GrantFiled: April 29, 1988Date of Patent: May 22, 1990Inventor: Sadaharu Ito
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Patent number: 4927655Abstract: A heat processed food base which is formed by heating a batter which is obtained by kneading wheat flour, an oil or fat, sugar, an edible surfactant such as egg, and water and which is poured onto a heating plate and spread thereon, the heating being performed between heated plantens at a certain temperature for a given time in such manner that the starch of the batter is changed to .alpha.-starch, and the protein therein is coagulated by heat, and a small amount of water remains, so that edible vessels having crispness and good taste, for instance for use as ice cream cones, can be formed by a second baking, at a higher temperature.Type: GrantFiled: April 29, 1988Date of Patent: May 22, 1990Inventor: Sadaharu Ito
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Patent number: 4877630Abstract: This disclosure relates to a rice cookie comprising glutinous or regular rice flour as the main ingredient and about half of the flour's weight in oil or fat, sweetener and egg white. Liquids (milk or milk and water), equalling 35-45% in total weight of the ingredients are added to make a dough which is then baked. A method for producing the rice cookie includes making a dough which comprises glutinous or regular rice flour as the main ingredient, mixed with about half of the flour's weight in oil or fat, sweetener, and egg white. While these materials are being mixed, liquids (milk or milk and water), equalling 35-45% in total weight of the materials are added to make the dough. The dough is then baked in an oven; during the baking process, steam is allowed to escape.Type: GrantFiled: June 10, 1988Date of Patent: October 31, 1989Assignee: Uegaki Beika Kabushiki KaishaInventor: Tetsuro Okayama
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Patent number: 4873096Abstract: Baked goods comprising a base portion and a filling or upper portion are prepared by applying the filling or upper portion dough to the base portion so that the filling or dough penetrates grooves in the dough of the base portion. The filling or upper portion is baked in place to cause the two portions to adhere and bond together. In an embodiment, a pet egg treat has the general shape of a longitudinal or transverse slice of hard-boiled egg. The yolk portion contains real egg yolk solids, while the outer egg-shaped portion contains flour, egg solids and any type of nutritious meal, including meat meal, fish meal, oat meal, or the like. Flavorings, as well as vitamins, coloring agents, and minerals can be included. The treat is hard and helps to clean pets' teeth and gums, and provides chewing exercise for pets.Type: GrantFiled: August 23, 1988Date of Patent: October 10, 1989Assignee: Nabisco Brands, Inc.Inventors: Albert A. Spiel, James Roe, Henry C. Spanier
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Patent number: 4857354Abstract: A method and apparatus for producing baked products such as sponge cake and crepe sheet for wrapping jam, cream or the similar filling. A sponge cake batter or a crepe batter therefor comprises a starch hydrolysate, a water-soluble thickening agent and/or gluten, in addition to conventional basic raw materials. The batter is treated on a baking roller comprising a stationary tubular body of a magnetic material, an exciting coil body arranged on the stationary tubular body and a rotatable outer hollow cylindrical member of a magnetic material.Type: GrantFiled: October 26, 1988Date of Patent: August 15, 1989Assignee: Meiji Seika Kaisha, Ltd.Inventors: Kunio Ishida, Satoshi Saito, Akinaka Habuto, Tadahiko Murata, Hisayoshi Oiso, Norio Joyama, Kazuhiro Fujimoto
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Patent number: 4752484Abstract: Cookie products, having a storage-stable plurality of textures, comprising (1) discrete regions providing a stable, crisp texture; and (2) discrete regions providing a stable, chewy texture are disclosed. The regions characterized by a chewy texture include a unique saccharide mixture which comprises monosaccharides, di- and trisaccharides, a low level of tetra- and higher saccharides, and sucrose.Type: GrantFiled: December 23, 1986Date of Patent: June 21, 1988Assignee: The Procter & Gamble CompanyInventors: Phillip F. Pflaumer, James P. Smith
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Patent number: 4664921Abstract: This invention comprises crumb-continuous cookie products having distributed therein discrete regions of storage-stable crisp texture and discrete regions of storage-stable chewy texture in which the crisp regions contain a shortening having an SCl at 21.degree. C. of from about 14.0 to about 20.0 and an SCl at 33.degree. C. of from about 0.0 to about 8.0 and the chewy regions contain a shortening having an SCl at 21.degree. C. of from about 12.0 to about 18.0 and an SCl at 33.degree. C. of below about 2.0. The shortening system having these melting characteristics provides a more tender crumb texture, more desirable mouthmelt and dissipation and better flavor display in the cookie.Type: GrantFiled: April 12, 1985Date of Patent: May 12, 1987Assignee: The Procter & Gamble Co.Inventor: Paul Seiden
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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: 4540592Abstract: Methods for preparing a precooked pasta product utilizing a twin screw extruder and subjecting the pasta component to substantial backmixing at elevated pressure and temperature prior to cooling and extrusion.Type: GrantFiled: December 27, 1983Date of Patent: September 10, 1985Assignee: Kraft, Inc.Inventors: William J. Myer, Reid G. Lamppa
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Patent number: 4528203Abstract: A novel soluble protein aggregate is described which may be prepared from whey by suitable methods of alkali treatment and concentration, particularly using ultrafiltration to remove selectively calcium phosphate and lactose. The product is readily heat-settable and suitable for replacing at least part of the egg ingredient in cake mixes.Type: GrantFiled: July 23, 1984Date of Patent: July 9, 1985Assignee: Lever Brothers CompanyInventors: Peter Harris, Richard W. Yoell
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Patent number: 4483880Abstract: An emulsifier composition for use in starch containing foods which is prepared by melt-mixing a composition consisting of 65 to 90 wt % of saturated fatty acid monoglyceride and 35 to 10 wt % of cis-type unsaturated fatty acid monoglyceride, said composition having an iodine value of 10 to 40, with less than 10 wt % of one or more monoglycerides selected from diacetyltartaric acid esters of monoglyceride, mixed tartaric and acetic acid esters of monoglyceride, tartaric acid esters of monoglyceride and citric acid esters of monoglyceride, and powdering the resultant mixture.Type: GrantFiled: December 21, 1982Date of Patent: November 20, 1984Assignee: Riken Vitamin Co. Ltd.Inventors: Yoshihito Koizumi, Kenichi Yamada, Hiroshi Sakka, Mitsuharu Yuuda, Takeshi Yamaguchi
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Patent number: 4423082Abstract: Method for manufacturing quick cooking pasta products in which pasta components are initially heated to a temperature above 235.degree. F. under specified conditions, cooled to a temperature of 200.degree. F. or lower, and extruded. The extruded pasta product is rapidly dried to provide a quick cooking, high quality pasta product without checks, blisters or stress cracks.Type: GrantFiled: November 23, 1981Date of Patent: December 27, 1983Assignee: Kraft, Inc.Inventors: John Bauernfeind, Russell W. Carnahan, Norman Lodal, Domingo Vazquez
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Patent number: 4379782Abstract: Low-caloric food products are formulated with a high level (in excess of 10% by dry weight) of polysaccharide and/or polyol components and with a level of dietary fiber compositions equal to from 1/4 to 2 times the combined level of polysaccharides and polyols contained in the product and effective to reduce polysaccharide and/or polyol-induced diarrhea. Preferred dietary fiber compositions are soy fiber concentrate, citrus albedo, pineapple core bulking agent and sugar beet pulp bulking agent.Type: GrantFiled: October 7, 1981Date of Patent: April 12, 1983Assignee: General Foods CorporationInventors: Herbert W. Staub, Larry M. Schanbacher, Jack D. Zencheck, Cynthia L. Young
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Patent number: 4379173Abstract: A process for preparing glucomannan containing biscuits is provided. A roasted flour is prepared and glucomannan powder is mixed with the roasted flour. Water and gluten contained in the roasted flour provide a binding effect between the glucomannan powder and flour. The mixture is placed in a mold for baking at a relatively low temperature of 70.degree. to 85.degree. C.Type: GrantFiled: April 6, 1981Date of Patent: April 5, 1983Inventor: Yoshinari Masuyama
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Patent number: 4311719Abstract: A process for the production and the contemporaneous cooking of macaroni foods uses, fundamentally, a liquid mixture of the basic ingredients required for the product it is wished to make, the mixture being sprayed, through nebulization devices onto one or more surfaces heated to the macaroni cooking temperature. The surfaces can be shaped in such a way as to render possible the cutting or shaping of the finished product contemporaneously with the production thereof.Type: GrantFiled: October 23, 1979Date of Patent: January 19, 1982Inventor: Sergio Falconi
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Patent number: 4304768Abstract: Low-caloric food products are formulated with a high level (in excess of 10% by dry weight) of polysaccharide and/or polyol components and with a level of dietary fiber compositions equal to from 1/4 to 2 times the combined level of polysaccharides and polyols contained in the product and effective to reduce polysaccharide and/or polyol-induced diarrhea. Preferred dietary fiber compositions are soy fiber concentrate and citrus albedo.Type: GrantFiled: March 31, 1980Date of Patent: December 8, 1981Assignee: General Foods CorporationInventors: Herbert W. Staub, Larry M. Schanbacher, Jack D. Zencheck, Cynthia L. Localio
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Patent number: 4299848Abstract: A method to inactivate the proteolytic enzyme(s) contained in commercial heat stable bacterial alpha-amylase under conditions which retain full alpha-amylase activity. Use of thus purified alpha-amylase enzyme plus surfactants that are approved for use in bread to inhibit firming and improve the keeping quality of bread and other bakery products.Type: GrantFiled: June 8, 1979Date of Patent: November 10, 1981Assignee: International Telephone and Telegraph CorporationInventors: Vincent A. De Stefanis, Earl W. Turner
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Patent number: 4244980Abstract: Yeast-raised dough products containing 0-60% hard flour, 0-100% bleached soft wheat flour, from 0-70% bleached clear flour and, based on total amount of bleached soft wheat flour and bleached clear flour, from 0.20-1.00 part of sodium calcium alginate per 100 parts of bleached soft wheat flour and/or bleached clear flour.Type: GrantFiled: May 10, 1977Date of Patent: January 13, 1981Assignees: Merck & Co., Inc., DCA Food Industries, Inc.Inventors: Leonard G. Fischer, Peter Kovacs, Alvin W. Russell, John E. Vey
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Patent number: 4218490Abstract: The disclosure is of the extraction by ion exchange and use, especially in edible materials, of functional protein material having one or more useful surface-active properties such as foaming, foam stabilization, gelation, or water-or fat-binding characteristics.Type: GrantFiled: April 20, 1977Date of Patent: August 19, 1980Assignee: Viscose Group LimitedInventors: David J. Phillips, David T. Jones, Douglas E. Palmer
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Patent number: 4214009Abstract: Depending on the application, up to 100% of the egg albumen requirement of a food composition can be replaced with a composition comprising a whey protein concentrate and 0.5-15% carboxymethylcellulose. The composition of the present invention can also be used to extend whole eggs, replace milk up to 100% and combinations thereof. Substantially no change is seen in the food product containing the substitution. An economic advantage can be gained by the substitution.Type: GrantFiled: August 7, 1978Date of Patent: July 22, 1980Assignee: Stauffer Chemical CompanyInventor: Pei K. Chang
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Patent number: 4183966Abstract: A method of manufacturing a high protein snack food including the steps of inoculating whey, such as derived from cheese making, with yeast, incubating the mixture with aeration until substantially all the whey lactose is utilized by the yeast, heating the culture to precipitate the whey protein, separating the whey protein and yeast cells to provide a paste-like material, mixing the whey protein and yeast cell paste with a filler composed of potato flakes or corn starch or a mixture of the two, plus either baking powder or baking soda (to reduce acidity), plus salt, and egg whites, into a dough, extruding the dough to provide snack-like pieces, frying the pieces in a deep fat fryer, and then cooking the fried pieces in a microwave oven.Type: GrantFiled: April 14, 1978Date of Patent: January 15, 1980Assignee: The Board of Regents of the Oklahoma Agricultural & Mechanical Colleges acting for and on behalf of Oklahoma State University of Agriculture and Applied ScienceInventors: James B. Mickle, deceased, Wanda J. Smith, Laurel M. Dieken
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Patent number: 4182779Abstract: The present invention relates to a composition which can be used to extend egg yolks up to about a 75% replacement on a per weight basis of the yolk replaced depending on the area of use of the yolk without the need of modifying the final recipe by the user. The compositions can be liquid or dry and can be used to replace liquid or dry egg yolks respectively.Type: GrantFiled: December 5, 1977Date of Patent: January 8, 1980Assignee: Stauffer Chemical CompanyInventor: William B. Chess
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Patent number: 4176201Abstract: A sweetening composition consisting essentially of lactose or sorbitol, potassium bitartrate, ammoniated glycyrrhizin and a 5'-nucleotide.Type: GrantFiled: November 25, 1977Date of Patent: November 27, 1979Assignee: MacAndrews and Forbes CompanyInventor: Marvin K. Cook
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Patent number: 4131689Abstract: A dried product and the process of producing same including kneading dough of known composition, adding water thereto, passing the dough through a series of rollers wherein each succeeding roller moves faster than its preceding roller to form a moist film on the last roller, removing the film, drying the so removed film and dividing the removed dry film into flakes.Type: GrantFiled: March 24, 1977Date of Patent: December 26, 1978Inventor: Gerhard Wilke
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Patent number: 4120986Abstract: A whole egg replacer is prepared by combining non-elastic protein material, oil and salt and heating at a low simmering temperature, adding a mild acid to the foregoing and continuing heating for a period of time sufficient to bring out flavor characteristics, adding water and vegetables and boiling, adding additional water and non-elastic protein material, continuing boiling, adding a thickening agent, continuing boiling and then drying to obtain a material of high protein content.Type: GrantFiled: June 28, 1977Date of Patent: October 17, 1978Assignee: Stauffer Chemical CompanyInventor: Charles Carl Lynn
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Patent number: 4072764Abstract: The present invention relates to a composition which can be used to extend egg yolks up to about a 75% replacement on a per weight basis of the yolk replaced depending on the area of use of the yolk without the need of modifying the final recipe by the user. The compositions can be liquid or dry and can be used to replace liquid or dry egg yolks respectively.Type: GrantFiled: April 15, 1976Date of Patent: February 7, 1978Assignee: Stauffer Chemical CompanyInventor: William B. Chess
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Patent number: 4045585Abstract: A coherent and physically stable, flavored animal food composition adapted to be used in the preparation of canned or expanded pet foods is prepared by blending and mixing a formulation containing flour, moisture, fat and comminuted natural flavor material such as cheese, poultry, fish, kidney, liver and mixtures thereof to obtain a uniform dispersion of the same in a dough-like mass. Liquid whole egg may be employed as the moisture source and the composition may be further formulated with a stabilizer, preservative, protein adjuncts and coloring.Type: GrantFiled: May 19, 1976Date of Patent: August 30, 1977Assignee: Decel CorporationInventors: Milo D. Appleman, Stanislao A. DeSantis
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Patent number: 4001449Abstract: A meat-based, intermediate-moisture animal food is disclosed containing egg as an essential ingredient. The product is formulated by a process designed to preserve the identity and discernible character of the egg component.Type: GrantFiled: February 12, 1974Date of Patent: January 4, 1977Assignee: General Foods CorporationInventors: Eugene H. Reardanz, Jerry N. Boudreau
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Patent number: 3974298Abstract: Grain, (or a milling intermediate, e.g. semolina) is heated at a temperature of 100.degree. to 140.degree.C (or 100.degree.-200.degree.C for semolina) for a period inversely related to temperature and not less than 1 hour at 100.degree.C, so as to improve the quality of cake flour produced by milling (or further milling). The time of heating t (in minutes) is preferably related to the temperature T (in .degree.C) by the equation t = a' - b'T + c'T.sup.2 where for wheat a'= 2188, b'= 31.535 and c' = 0.11438 and for semolina a' = 408, b' = 4.252 and c' - 0.1121. The need for chlorination of the flour produced is thus avoided.Type: GrantFiled: September 5, 1974Date of Patent: August 10, 1976Assignee: Flour Milling and Baking Research AssociationInventors: Stanley Peter Cauvain, Donald Gordon Hodge, David Donald Muir, Norman James Harold Dodds
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Patent number: 3970614Abstract: Keratinaceous materials, such as poultry feathers, fur, hair, and hoofs, are solubilized by treatment with N,N-dimethylformamide or an aqueous solution thereof to yield a nutrient protein composition which is suitable for use as a food or food supplement for animals and humans and as a food material in food products.Type: GrantFiled: December 13, 1974Date of Patent: July 20, 1976Assignee: The Athlon CorporationInventor: William D. Goodwin
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Patent number: 3970763Abstract: 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: GrantFiled: April 9, 1974Date of Patent: July 20, 1976Assignee: Lever Brothers CompanyInventors: David Patrick Joseph Moran, Henricus Jacobus Pennings