Puffed Patents (Class 426/559)
  • Patent number: 10306897
    Abstract: Methods and products related to a baked cereal product having a pre-baked SA content and a post-baked SAG content, wherein the post-baked SAG content is less than about 25% below the pre-baked SAG content.
    Type: Grant
    Filed: June 20, 2012
    Date of Patent: June 4, 2019
    Assignee: Generale Biscuit
    Inventors: Monika Okoniewska, James A. Schulok, Tiffany Sepanski, Olivia Nnadi, Juliette Folz, Aliette Verel, Sophie Vinoy, Lionel Lanvin, Agathe Arlotti, Robin Wahl, Pierre Aymard
  • Patent number: 10264768
    Abstract: Variable-scale, modular, easily manufacturable, energy efficient, reliable, and computer operated Insect Production Superstructure Systems (IPSS) may be used to produce insects for human and animal consumption, and for the extraction and use of lipids for applications involving medicine, nanotechnology, consumer products, and chemical production with minimal water, feedstock, and environmental impact. An IPSS may comprise modules including feedstock mixing, enhanced feedstock splitting, insect feeding, insect breeding, insect collection, insect grinding, pathogen removal, multifunctional flour mixing, and lipid extraction. An IPSS may be configured to be constructed out of a plurality of containerized modules.
    Type: Grant
    Filed: September 6, 2016
    Date of Patent: April 23, 2019
    Inventor: Daniel Michael Leo
  • Patent number: 10076104
    Abstract: Variable-scale, modular, easily manufacturable, energy efficient, reliable, and computer operated Insect Production Superstructure Systems (IPSS) may be used to produce insects for human and animal consumption, and for the extraction and use of lipids for applications involving medicine, nanotechnology, consumer products, and chemical production with minimal water, feedstock, and environmental impact. An IPSS may comprise modules including feedstock mixing, enhanced feedstock splitting, insect feeding, insect breeding, insect collection, insect grinding, pathogen removal, multifunctional flour mixing, and lipid extraction. An IPSS may be configured to be constructed out of a plurality of containerized modules.
    Type: Grant
    Filed: February 21, 2018
    Date of Patent: September 18, 2018
    Inventor: Daniel Michael Leo
  • Patent number: 10058080
    Abstract: Variable-scale, modular, easily manufacturable, energy efficient, reliable, and computer operated Insect Production Superstructure Systems (IPSS) may be used to produce insects for human and animal consumption, and for the extraction and use of lipids for applications involving medicine, nanotechnology, consumer products, and chemical production with minimal water, feedstock, and environmental impact. An IPSS may comprise modules including feedstock mixing, feedstock splitting, insect feeding, insect breeding, insect collection, insect grinding, pathogen removal, multifunctional flour mixing, and lipid extraction. An IPSS may be configured to be constructed out of a plurality of containerized modules.
    Type: Grant
    Filed: August 21, 2016
    Date of Patent: August 28, 2018
    Inventor: Daniel Michael Leo
  • Patent number: 9883679
    Abstract: The present disclosure relates to a dough for producing a biscuit having a slowly-digestible-starch-over-total-available-starch ratio of at least 31%, the biscuit comprising at least 29 wt % cereal flour, 5 to 22 wt % fat and at most 30 wt % sugar relative to the total weight of the biscuit, the dough comprising: cereal flour, fat, sugar and added water; and wherein the added water is in an amount of at most 8 wt % relative to the weight of dough.
    Type: Grant
    Filed: June 20, 2012
    Date of Patent: February 6, 2018
    Assignee: Generale Biscuit
    Inventors: Robin Wahl, Agathe Arlotti, Lionel Lanvin, Pierre Aymard
  • Patent number: 9861106
    Abstract: A system is provided for producing gluten-free, vegan products at an industrial level. In one implementation, a vat system (200) includes a paddle assembly (202), a blade assembly (206) and steam-lined kettle (210). Whole grains and water are added in a certain order to the vat and heated to cook the mixture. As the mixture is cooking, the blade assembly (206) chops the grain and the paddle assembly (202) mixes the grains and water into a specific texture. The result is a cooked grain product that can be used like a dough in forming a variety of baked goods.
    Type: Grant
    Filed: June 25, 2013
    Date of Patent: January 9, 2018
    Assignee: Mary's Gone Crackers, Inc.
    Inventor: Mary Waldner
  • Publication number: 20150147435
    Abstract: A press assembly for forming a food product where the press assembly includes a cutting dye including a body that extends from a proximal end to a distal end. The proximal end has an irregular shape and a sharp edge configured to cut the food product into the irregular shape. The body has an interior surface surrounding an interior space. The press assembly further includes a pressure plate arranged within the interior space. The pressure plate includes a pressing surface including a first zone and a second zone surrounding and extending from the first zone at a taper angle such that an outer end of the second zone is recessed from an inner end adjacent the first zone. The cutting dye and the pressure plate cooperate to press and cut the food product. The food product is also described.
    Type: Application
    Filed: November 21, 2014
    Publication date: May 28, 2015
    Inventors: David Rettey, Adam Kronback, Gaelle Denais-Kruse, Robert Mathiowetz, David Zion Ovadia, Wayne M. Pafko
  • Publication number: 20140314932
    Abstract: High protein expanded products are produced by extrusion with unique blends of ingredients, such as wheat protein isolates, modified wheat starch, salts, gums and moisture. The mixture is extruded in a twin-screw extruder with the temperatures in the range of 50 to 140° C., screw speeds of 250 to 450 rpm and with a back pressure of 350 to 1200 psi for different recipes. A range of expanded wheat crisps and other expanded products with wheat protein contents ranging from 30 to 90% are obtained from this process. The expanded products have good cell structure with varying cell sizes when viewed under a microscope. This process can be used to develop a varied range of products such as, wheat crisps, wheat curls, wheat loops etc. The products may be used in nutritional or health bars and other comestible having a high protein and low carbohydrate content.
    Type: Application
    Filed: April 18, 2014
    Publication date: October 23, 2014
    Applicant: MGPI PROCESSING, INC.
    Inventors: Girish M. GANJYAL, Kyungsoo WOO, Sukh D. BASSI, Clodualdo C. MANINGAT
  • Patent number: 8808783
    Abstract: A method for making a snack product having a target shape from expandable pellets is disclosed. The snack product is formed into a target shape by expanding the pellets inside a mold. As the pellets expand inside the mold, the mold walls restrain the pellets expansion in the direction normal to the mold wall surface. The pellets also adhere to one another as they expand. An edible binder material can be included to facilitate such adherence.
    Type: Grant
    Filed: September 9, 2011
    Date of Patent: August 19, 2014
    Assignee: Frito-Lay North America, Inc.
    Inventors: Fernando Ramirez, Roberto Guzman, Anamaria Garcia, Antonio Pacheco
  • Publication number: 20140205709
    Abstract: The present invention provides a process for producing a food ingredient or beverage ingredient. The present invention also provides a process for producing food product or beverage product. The present invention also provides a process for providing starch, amylose, amylopectin, ?-glucan, fructan, non-starch polysaccharide, dietary fibre or resistant starch to improve one or more indicators of health in a mammal.
    Type: Application
    Filed: August 2, 2013
    Publication date: July 24, 2014
    Applicant: Commonwealth Scientific and Industrial Research Organisation
    Inventors: ZHONGYI LI, MATTHEW KENNEDY MORELL, STEPHEN ALAN JOBLING
  • Patent number: 8771776
    Abstract: A method to produce a food product comprises the steps of providing a plurality of flint corn kernels; drying the flint corn kernels; popping the flint corn kernels; cooling the porous, airy, elastic foam particles produced during popping; cutting with a moving blade said porous, airy foam particles into pieces having a width greater than 0.005 inches to produce an elastic, air entrained popcorn flour occupying a volume; and, vacuum packaging the elastic popcorn flour to reduce the volume occupied by the popcorn flour.
    Type: Grant
    Filed: November 2, 2011
    Date of Patent: July 8, 2014
    Inventors: Todd W Gocha, Joseph Dileonardo
  • Patent number: 8741370
    Abstract: High protein expanded products are produced by extrusion with unique blends of ingredients, such as wheat protein isolates, modified wheat starch, salts, gums and moisture. The mixture is extruded in a twin-screw extruder with the temperatures in the range of 50 to 140° C., screw speeds of 250 to 450 rpm and with a back pressure of 350 to 1200 psi for different recipes. A range of expanded wheat crisps and other expanded products with wheat protein contents ranging from 30 to 90% are obtained from this process. The expanded products have good cell structure with varying cell sizes when viewed under a microscope. This process can be used to develop a varied range of products such as, wheat crisps, wheat curls, wheat loops etc. The products may be used in nutritional or health bars and other comestible having a high protein and low carbohydrate content.
    Type: Grant
    Filed: April 27, 2005
    Date of Patent: June 3, 2014
    Assignee: MGPI Processing, Inc.
    Inventors: Girish M. Ganjyal, Kyungsoo Woo, Sukh D. Bassi, Clodualdo C. Maningat
  • Publication number: 20140093611
    Abstract: There is provided a gluten-free composition for use in making a gluten-free leavened breadstuff or the like. The composition comprises from 4% by weight to about 27% by weight pulse flour. The composition also comprises starch flour, other flour, a leavening agent and a fermentation agent. There is also described a method of preparing a gluten-free leavened breadstuff or the like. The method comprises the steps of: (a) reducing the anti-nutrient content of a pulse flour; (b) combining the reduced anti-nutrient pulse flour with starch flour, other flour, a leavening agent and a fermentation agent to provide a gluten-free composition; and (c) baking the composition to provide a gluten-free breadstuff or the like. The breadstuffs can be made without the use of any gluten, egg or milk or derivatives or components thereof, and thus can be consumed by those who are allergic or intolerant to such substances.
    Type: Application
    Filed: March 16, 2012
    Publication date: April 3, 2014
    Applicant: PULSETTA LIMITED
    Inventors: Karsten Karcher, Klaus Oberlechner
  • Publication number: 20140030388
    Abstract: A method of manufacture of a crumb coated food product comprising the steps of: forming an aqueous mixture comprising: a flour mixture comprising one or more flours, sodium bicarbonate, optional additives selected from processing aids, salts, colourants and, water; adding the mixture into an extruder; adding an aqueous gelling agent to the extruder; extruding the resultant mixture at a temperature greater than 100° C. to form an extrudate; allowing the extrudate to expand to form a porous product; drying the product, and milling the dried product to form a crumb.
    Type: Application
    Filed: July 29, 2013
    Publication date: January 30, 2014
    Applicant: CRISP SENSATION HOLDING S.A.
    Inventor: Keith Graham Pickford
  • Publication number: 20130323391
    Abstract: A grain flour includes milled grains of at least one grain selected from the group consisting of barley and oat. In the grain flour, the average grain diameter is in the range of 40-100 ?m. The content of grains having a grain diameter less than 20 ?m is not greater than 20 mass %, the content of grains having a grain diameter in the range of 20-100 ?m is in the range of 20-60 mass %, the content of grains having a grain diameter greater than 100 ?m and not greater than 500 ?m is in the range of 20-60 mass %, and the content of grains having a grain diameter greater than 500 ?m is not greater than 5%. An application food using the grain flour is produced from a starting material which contains at least 5% of the grain flour. A method for producing the grain flour is also provided.
    Type: Application
    Filed: October 25, 2011
    Publication date: December 5, 2013
    Applicant: NATIONAL UNIVERSITY CORPORATION SAITAMA UNIVERSITY
    Inventors: Yoichi Tsumuraya, Kaoru Kawashima, Yoshikazu Shoji
  • Publication number: 20130309359
    Abstract: An animal protein-based dog treat has a soft crunch and a stable shelf life without use of an appreciable amount of sodium or chemical preservatives. A method of producing the dog treat entails use of extrusion and heating processes to trap moisture in the interior of the dog treat, and then to expand and evaporate the moisture. This process creates in an internal portion of the dog treat voids or air pockets that provide desired texture and strength characteristics.
    Type: Application
    Filed: July 29, 2013
    Publication date: November 21, 2013
    Applicant: Trident Seafoods Corporation
    Inventor: Christopher J. Langford
  • Publication number: 20130295260
    Abstract: Suggested are liquid flavour substance mixtures, comprising (a) 10 to 25% by weight oil-soluble aroma emulsions or aroma concentrates, (b) 15 to 25% by weight inorganic salts, (c) 6 to 12% by weight water-soluble constituents, (d) 2 to 10% by weight water-insoluble constituents and dyes, (e) 0.1 to 6% by weight hydrocolloids and emulsifiers and (f) ad 100% by weight water, with the proviso that the aroma emulsions forming component (a), which, in turn, comprise (a1) 0.1 to 40% by weight oil-soluble aromatic compounds, (a2) 5 to 20% by weight stabilizers, (a3) 0 to 1% by weight preservatives and (a4) ad 100% by weight water.
    Type: Application
    Filed: April 22, 2013
    Publication date: November 7, 2013
    Applicant: Symrise AG
    Inventors: Dirk Schrader, Christopher Sabater-Luenzel, Thomas Henze, Martina Batalia, Sebastian Heine
  • Publication number: 20130287922
    Abstract: An expanded food product made using supercritical fluid extrusion is disclosed. The food product comprises particular characteristics that demonstrate a light, porous, crispy texture has been obtained.
    Type: Application
    Filed: May 29, 2013
    Publication date: October 31, 2013
    Inventor: Girish Ganjyal
  • Patent number: 8563065
    Abstract: Extruded, directly expanded, high fiber reduced calorie food products, such as a ready-to-eat (RTE) cereal or sweet or savory snack, are produced at high production rates without substantial loss of extrusion functionality and extrudability by replacing a substantial portion of at least one flour with a gelatinized, enzyme-resistant starch type III ingredient or bulking agent as a reduced-calorie, high fiber flour replacer. The resistant starch type III ingredient or bulking agent contains an enzyme-resistant starch type III having a melting point with an endothermic peak temperature of at least about 140° C., and may have a water-holding capacity of less than 3 grams water per gram of the starch-based bulking agent. The total dietary fiber retention of the gelatinized, starch-based bulking agent may be at least about 90% by weight after extrusion using a die temperature of least about 100° C., and a die pressure of at least about 150 psig.
    Type: Grant
    Filed: April 2, 2012
    Date of Patent: October 22, 2013
    Assignee: Kraft Foods Global Brands LLC
    Inventors: Jeanny E. Zimeri, Lynn Haynes, Allan R. Olson, Vijay Kumar Arora, Louise Slade, Harry Levine, Meera Kweon
  • Publication number: 20130251877
    Abstract: Snack products and methods for producing snack products comprising a mixture of an expandable base product and one or more relatively non-expandable inclusions. The base product may comprise a pelletized or non-pelletized wheat, potato, corn, rice, other flours, starches, and grains, vegetables, and/or mixes thereof. The inclusions may comprise one or more types of herbs and spices, vegetables, fruits, meats, beans, grains, or other ingredients. The mixture is processed using an expansion machine (or “puffing machine”) that is operative to cook and expand the mixture to form a snack product, such as a chip, cracker, cake, or the like.
    Type: Application
    Filed: March 26, 2012
    Publication date: September 26, 2013
    Applicant: SNAK KING CORPORATION
    Inventors: Barry C. Levin, Joseph M. Papiri
  • Publication number: 20130236622
    Abstract: The present invention relates to the production of wafers and more particularly to the use of a batter aerating system to obtain wafers with an effective density of at most 0.16 g/cm3, and with sufficient strength to be able to remove them from the wafer baking plates.
    Type: Application
    Filed: June 28, 2011
    Publication date: September 12, 2013
    Applicant: NESTEC S.A.
    Inventors: Abdessamad Arrachid, Rodolfo De Acutis, Hugh Powell, Richard Leadbeater, Stephen Coe
  • Publication number: 20130196033
    Abstract: Crisp bread snack food products based on traditional bread recipes from around the world and a method for producing the products on a commercial processing line. The crisp bread snack food products are shelf-stable and have flavors substantially similar to the traditional breads.
    Type: Application
    Filed: February 1, 2012
    Publication date: August 1, 2013
    Applicant: FRITO-LAY NORTH AMERICA, INC.
    Inventors: Ashish ANAND, Heidi KLEINBACH-SAUTER, Vamshidhar PUPPALA, Pramila SRIVASTAVA, Ngoc TRINH
  • Patent number: 8496985
    Abstract: An animal protein-based dog treat has a soft crunch and a stable shelf life without use of an appreciable amount of sodium or chemical preservatives. A method of producing the dog treat entails use of extrusion and heating processes to trap moisture in the interior of the dog treat, and then to expand and evaporate the moisture. This process creates in an internal portion of the dog treat voids or air pockets that provide desired texture and strength characteristics.
    Type: Grant
    Filed: September 10, 2009
    Date of Patent: July 30, 2013
    Assignee: Trident Seafood Corporation
    Inventor: Christopher J. Langford
  • Publication number: 20130156893
    Abstract: A method is provided for making a banana or plantain product comprising providing at least one unpeeled banana or plantain comprising banana or plantain peel and banana or plantain pulp, subjecting the at least one unpeeled banana or plantain to a heat treatment at a temperature and for a time sufficient to gelatinize starch present in the at least one unpeeled banana or plantain to form at least one heat treated unpeeled banana or plantain, and comminuting the at least one heat treated unpeeled banana or plantain to form a banana or plantain puree. A functional food ingredient is also provided comprising a banana or plantain puree including banana or plantain pulp and optionally banana or plantain peel. Foods containing banana or plantain puree or powder are provided, including crackers, snack bars, cereals, smoothies, and cookies.
    Type: Application
    Filed: December 27, 2012
    Publication date: June 20, 2013
    Applicant: PEPSICO, INC.
    Inventor: PepsiCo, Inc.
  • Publication number: 20130045317
    Abstract: The present invention generally relates to the production of direct expanded farinaceous food products without the use of a drying apparatus such as an oven and without the use of traditionally used sugar to eliminate such drying steps. A farinaceous material combined with a plasticizer component in the form of trehalose is extruded to form a direct expanded shelf-stable snack food product. Snack food products made with trehalose can be incorporated into an outer shell of a composite center-filled or co-extruded product.
    Type: Application
    Filed: August 19, 2011
    Publication date: February 21, 2013
    Applicant: FRITO-LAY NORTH AMERICA, INC.
    Inventors: Andres Victor ARDISSON-KORAT, Christina Lee COON, David Wallice GRAHAM, Sander HOWARD, Iris HUANG, Jorge C. MORALES-ALVAREZ, Bharadwaj NARAYANAN, Bulent OZTURK, Ximena QUINTERO-FUENTES, V.N. Mohan RAO, Passaporn SIRICURURATANA, Richard Todd Smith, Sinem Gufran YURDAKAN-INCE
  • Publication number: 20130040034
    Abstract: The purpose of the present invention is to provide a low-fat cake having improved quality, wherein the flavor, full-bodied taste (richness), softness, swellability, and baked color which are derived from of fats and oils are not at all impaired even if the amount of the fats and oils is reduced, and a method of making the same. The above-described problem is solved by the method of making a cake using wheat flour and fats and oils as raw materials, characterized by using 15 to 90 parts by mass of the fats and oils based on 100 parts by mass of the wheat flour and adding 40 to 10 parts by mass of water-soluble dietary fiber such that the total amount of said fats and oils and the water-soluble dietary fiber is not less than 37 parts by mass and not more than 100 parts by mass.
    Type: Application
    Filed: August 8, 2012
    Publication date: February 14, 2013
    Applicant: MATSUTANI CHEMICAL INDUSTRY CO., LTD.
    Inventors: Maki MATSUBARA, Junichi URAKAMI
  • Publication number: 20120294985
    Abstract: A baked dough food product includes a body having a free-rise side and an opposite bottom side and first and second opposite ends. The body forms a curved construction. In one example, the baked dough food product is a bun for holding a sausage product that is in a curved shape that generally matches the curved construction of the bun. A method of making a baked dough food product includes providing a dough composition; forming, from the dough composition, an elongate dough body; arranging the dough body on a baking pan and then curving the dough body to form a non-overlapping curved construction; proofing the dough body; and then baking the dough body.
    Type: Application
    Filed: May 18, 2011
    Publication date: November 22, 2012
    Inventors: Sydney M. Claxton, Ralph R. Couey
  • Patent number: 8313788
    Abstract: A method for producing a shelf-stable protein-based pellet that is capable of expansion into a light, crispy snack cake, while providing a good source of protein and calcium. The method, in preferred embodiments, involves making dough from tapioca and potato starches and a milk protein derivative consisting of whey protein isolate, milk protein isolate or calcium caseinate. The mixture is extruded, sliced and dried in a series of dyers. The method produces a shelf-stable pellet having a moisture level of approximately 9-13% by weight which is further processed to produce a puffed dairy protein snack product, having a moisture level typically less than 2%.
    Type: Grant
    Filed: April 18, 2008
    Date of Patent: November 20, 2012
    Assignee: Frito-Lay North America, Inc.
    Inventors: Jonathan L. Licker, Darrell L. Taylor, Thomas A. Trezza, Craig J. Weitz
  • Publication number: 20120276268
    Abstract: Extruded, directly expanded, high fiber reduced calorie food products, such as a ready-to-eat (RTE) cereal or sweet or savory snack, are produced at high production rates without substantial loss of extrusion functionality and extrudability by replacing a substantial portion of at least one flour with a gelatinized, enzyme-resistant starch type III ingredient or bulking agent as a reduced-calorie, high fiber flour replacer. The resistant starch type III ingredient or bulking agent contains an enzyme-resistant starch type III having a melting point with an endothermic peak temperature of at least about 140° C., and may have a water-holding capacity of less than 3 grams water per gram of the starch-based bulking agent. The total dietary fiber retention of the gelatinized, starch-based bulking agent may be at least about 90% by weight after extrusion using a die temperature of least about 100° C., and a die pressure of at least about 150 psig.
    Type: Application
    Filed: April 2, 2012
    Publication date: November 1, 2012
    Applicant: KRAFT FOODS GLOBAL BRANDS LLC
    Inventors: Jeanny E. ZIMERI, Lynn HAYNES, Allan OLSON, Vijay Kumar ARORA, Louise SLADE, Harry LEVINE, Meera KWEON
  • Publication number: 20120135107
    Abstract: The present invention relates to a method of preparing a leavened bread dough, said method comprising the following sequence of processing steps: combining flour, water, yeast and/or leavening agent, and optionally one or more additional bakery ingredients to produce a dough-type mix; mixing and working the dough-type mix in a mixer to produce an underdeveloped dough with a density of 0.9-1.5 g/ml, the total energy input from the mixer into the underdeveloped dough during said mixing and working of the dough-type mix being at least 1 W.h/kg; further working a batch of at least 15 kg of the underdeveloped dough by subjecting it to deformation shear, thereby producing a developed dough; dividing the developed dough into two or more developed dough pieces having an individual mass of 30-3000 g; and leavening the developed dough pieces to yield leavened dough pieces having a specific volume of at least 2.0 ml/g; wherein the aforementioned sequence of processing steps is completed within 3 hours.
    Type: Application
    Filed: May 10, 2010
    Publication date: May 31, 2012
    Applicant: CAMPDEN TECHNOLOGY LIMITED
    Inventors: Roberto Bertolazzi, Terence Michael Sharp, Samuel John Millar
  • Patent number: 8163324
    Abstract: An extruded, directly expanded, high fiber reduced calorie food product, such as a ready-to-eat (RTE) cereal or sweet or savory snack, is produced at high production rates without substantial loss of extrusion functionality and extrudability by replacing a substantial portion of at least one flour with a gelatinized, enzyme-resistant starch type III ingredient or bulking agent as a reduced-calorie, high fiber flour replacer. The resistant starch type III ingredient or bulking agent contains an enzyme-resistant starch type III having a melting point with an endothermic peak temperature of at least about 140° C., and may have a water-holding capacity of less than 3 grams water per gram of the starch-based bulking agent. The total dietary fiber retention of the gelatinized, starch-based bulking agent may be at least about 90% by weight after the extrusion using a die temperature of least about 100° C., and a die pressure of at least about 150 psig.
    Type: Grant
    Filed: December 4, 2009
    Date of Patent: April 24, 2012
    Assignee: Kraft Foods Global Brands LLC
    Inventors: Jeanny E. Zimeri, Lynn Haynes, Allan R. Olson, Vijay Kumar Arora, Louise Slade, Harry Levine, Meera Kweon
  • Publication number: 20120064209
    Abstract: Methods for the incorporation of dairy proteins into extruded snack products to provide a good source of protein are presented. In a first aspect, direct expanded, puffed products are obtained by selecting at least one filtered protein derived from milk and controlling unwanted reactions with one or more expansion controlling agents. Through the addition of expansion controlling agents such as a calcium carbonate, the thermally-treated, dairy protein-containing dough surprisingly results in a crunchier puffed snack food product. In a second aspect, the present invention provides for the manipulation of whey protein by ensuring the protein is denatured prior to combining with additional dry ingredients to form a sheetable whey-based dough suitable for cold extrusion-type processes.
    Type: Application
    Filed: September 15, 2010
    Publication date: March 15, 2012
    Applicant: FRITO-LAY NORTH AMERICA, INC.
    Inventors: Andres Victor ARDISSON-KORAT, Chien-Seng HWANG, James William STALDER
  • Patent number: 8119181
    Abstract: A method is disclosed for producing an intermediary product in the form of a nut-based pellet that is capable of being stored for up to about six months. To form the nut pellets, a nut dough is passed through an extruder. The extrudate produced is then cut into pellets and dried. Starch pellets can then optionally be mixed with the nut pellets or small nut pieces and cooked to form a snack chip. The snack chip is formed by compressing and cooking the pellet mixture, expanding the pellet mixture, and compressing the pellet mixture again.
    Type: Grant
    Filed: March 27, 2007
    Date of Patent: February 21, 2012
    Assignee: Frito-Lay North America, Inc.
    Inventors: Ashish Anand, Robin S. Hargrove, Dimitris Lykomitros, V. N. Mohan Rao
  • Publication number: 20120040072
    Abstract: An improved cereal flour mixture, production method, and resulting cereal are provided. The cereal contains whole grain and can be extruded.
    Type: Application
    Filed: October 24, 2011
    Publication date: February 16, 2012
    Applicant: THE QUAKER OATS COMPANY
    Inventors: Robert Chatel, Yongsoo Chung
  • Publication number: 20120015091
    Abstract: A method for making a direct expanded snack piece shaped like a peanut is disclosed. Ingredients comprising peanut flour, ground corn product, rice flour and oat flour are introduced into an extruder. The ingredients are hydrated and extruded through an orifice adapted to produce a puffed snack piece shaped like a peanut and cut into puffed snacks. The puffed snacks are dried and seasoned.
    Type: Application
    Filed: September 27, 2011
    Publication date: January 19, 2012
    Applicant: FRITO-LAY NORTH AMERICA, INC.
    Inventors: Ashish ANAND, Lewis Conrad KELLER, V.N. Mohan RAO
  • Publication number: 20120003690
    Abstract: The present invention relates to the modification of lipids in lipid-containing plant material, such as cereal bran for the generation of functional lipids. The present invention further relates to the preparation of compositions comprising such functional lipids as well as the use of these compositions comprising functional lipids and other functional compounds derived from the action of lipid modifying enzymes for the preparation of composition suitable for the preparation of bio-ethanol as well as food products, such as bread.
    Type: Application
    Filed: January 15, 2010
    Publication date: January 5, 2012
    Applicant: Danisco A/S
    Inventors: Jens Frisbaek Sorensen, René Mikkelsen, Charlotte Horsmans Poulsen, Karsten Matthias Kragh
  • Publication number: 20120003365
    Abstract: A method for making a snack product having a target shape from expandable pellets is disclosed. The snack product is formed into a target shape by expanding the pellets inside a mold. As the pellets expand inside the mold, the mold walls restrain the pellets expansion in the direction normal to the mold wall surface. The pellets also adhere to one another as they expand. An edible binder material can be included to facilitate such adherence.
    Type: Application
    Filed: September 9, 2011
    Publication date: January 5, 2012
    Applicant: SABRITAS, S. DE R.L. DE C.V.
    Inventors: Fernando RAMIREZ, Roberto GUZMAN, Anamaria GARCIA, Antonio PACHECO
  • Patent number: 8062685
    Abstract: A method for making a direct expanded snack piece shaped like a peanut is disclosed. Ingredients comprising peanut flour, ground corn product, rice flour and oat flour are introduced into an extruder. The ingredients are hydrated and extruded through an orifice adapted to produce a puffed snack piece shaped like a peanut and cut into puffed snacks. The puffed snacks are dried and seasoned.
    Type: Grant
    Filed: April 3, 2007
    Date of Patent: November 22, 2011
    Assignee: Frito-Lay North America, Inc.
    Inventors: Ashish Anand, Lewis Conrad Keller, V. N. Mohan Rao
  • Publication number: 20110274741
    Abstract: One or more of hydrolysed wheat flour, soluble dietary fibre, prebiotic dietary fibre, polydextrose and soluble corn fibre ate used as basic matrix-forming ingredients in an expanded food product. The matrix-forming ingredients are mixed together with water, plus a whey protein isolate or whey protein concentrate, to increase the protein content of the food. A dough is formed which is then formed into pieces which are temperature conditioned before being expanded under a vacuum caused by evaporation of moisture in the dough. All steps of the process of making the expanded food products, including any subsequent drying, is carried out at a temperature not exceeding 75° C., which advantageously allows mixing in of temperature sensitive ingredients, e.g. vitamins, pharmaceuticals, at the dough forming stage. The products have a honeycomb structure and there is no significant change in flavour or nutritional value of the ingredients caused by the process of manufacture.
    Type: Application
    Filed: January 14, 2010
    Publication date: November 10, 2011
    Inventor: Richard Horton
  • Patent number: 8048464
    Abstract: A method for making a snack product having a target shape from expandable pellets is disclosed. The snack product is formed into a target shape by expanding the pellets inside a mold. As the pellets expand inside the mold, the mold walls restrain the pellets expansion in the direction normal to the mold wall surface. The pellets also adhere to one another as they expand. An edible binder material can be included to facilitate such adherence.
    Type: Grant
    Filed: July 14, 2008
    Date of Patent: November 1, 2011
    Assignee: Sabritas, S. De R.L. De C.V.
    Inventors: Fernando Ramirez, Roberto Guzman, Anamaria Garcia, Antonio Pacheco
  • 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: 20110212149
    Abstract: The present invention concerns a puffed popcorn starch containing powder having a loose bulk density of less than 120 g/L and a particle size smaller than 1 mm, a non-aqueous liquid-loaded starch material comprising said powder and a process for preparing these. In addition the present invention relates to the use of said powder as a solid carrier material for non-aqueous liquid or gaseous components and the use of said non-aqueous liquid-loaded starch material in food and animal feed products, pharmaceuticals, nutraceuticals, agrochemicals, and cosmetic or personal care products.
    Type: Application
    Filed: October 9, 2009
    Publication date: September 1, 2011
    Applicant: Cargill, Incorporated
    Inventors: Henricus Wilhelmus Jozef Lobee, Hilde Van Grinderbeek, Sarah Veelaert
  • Publication number: 20110123686
    Abstract: A method of forming a loaf of bread having at least two textures is provided that includes forming a first portion of dough that corresponds to a first texture, forming a second portion of dough that corresponds to a second texture, and heating the first portion and the second portion of dough in a single bread pan to form the loaf of bread having a first end of the first texture, a second end of the second texture, and a central section having both the first texture and the second texture.
    Type: Application
    Filed: November 24, 2009
    Publication date: May 26, 2011
    Inventors: Robert C. Meyer, JR., Wayne Flood
  • Publication number: 20100316764
    Abstract: The present disclosure is directed to flour supplement compositions that contain transglutaminase and an amino acid selected from lysine, glutamine or a combination thereof. Additionally, the present disclosure is directed to flour-based food compositions or foodstuffs (e.g., breads, pastas, noodles, etc.) prepared with the supplement. The present disclosure is still further directed to methods for preparing wheat flour compositions by adding the supplement or alternatively by adding an amino acid selected from lysine, glutamine or a combination thereof and transglutaminase to flour used therein.
    Type: Application
    Filed: June 8, 2010
    Publication date: December 16, 2010
    Applicant: Engrain, LLC
    Inventors: Vaughn Studer, Kendall McFall
  • Publication number: 20100285196
    Abstract: A method for preparing a grain or legume cake by cooking the whole grains or legumes is a rotary cooker and subsequently puffing the cooked whole grain or legume into a rice cake form. The whole grain or legume cakes produced by this method have a natural, appealing appearance and produce a more durable grain or legume cake.
    Type: Application
    Filed: May 11, 2009
    Publication date: November 11, 2010
    Applicant: The Quaker Oats Company
    Inventors: Gary Moore, Noman Khan, Waleed Yacu
  • Publication number: 20100255151
    Abstract: A bread making method including: a cold sponge process where strong flour, dried yeast, yeast food, salt, an improver, and water are mixed, stirred at low speed, stirred at high speed, and then fermented at a temperature and relative humidity; a dough process in which the resulting mixture of the cold sponge process is mixed with strong flour, sugar, salt, dried milk, dried yeast, margarine, and water, and the to resulting mixture is given a floor time and then divided into pieces; a freezing storage process in which the dough is frozen, wrapped in plastic, and stored at a temperature of less than ?18 degrees C.; a thawing process in which the resulting dough pieces of the freezing process are thawed; and a second fermentation process in which each of the resulting dough pieces is molded and subjected to a second fermentation.
    Type: Application
    Filed: April 3, 2009
    Publication date: October 7, 2010
    Applicant: PARIS CROISSANT CO., LTD.
    Inventors: Myoung Gu LEE, Jong Min LEE, Gil Hong CHA
  • Publication number: 20100209554
    Abstract: A method to prepare donuts, wherein the method prepares a first batch of donut dough, allows that first batch of donut dough to age for at least 24 hours to prepare fermented dough, prepares a second batch of donut dough, mixes 5 pounds of the fermented dough with a gallon of the second batch of donut dough, cuts donuts from the fermented dough/second batch of donut dough mixture, and fries the donuts.
    Type: Application
    Filed: December 10, 2009
    Publication date: August 19, 2010
    Inventors: RUDY MOLINA, SR., RUDY MOLINA, JR.
  • Publication number: 20100189843
    Abstract: A composition comprising from about 3% d.s.b. to about 35% d.s.b. of a first starch, wherein the degree of substitution (DS) of the first starch with a hydroxypropyl group is from about 0.1 to about 0.6; from about 10% d.s.b. to about 50% d.s.b. of a second starch; and from about 15% d.s.b. to about 87% d.s.b. of a flour or a meal. A method, comprising extruding a composition as described above and from about 15% total weight to about 25% total weight water at a temperature from room temperature to about 200° C., to yield an extruded composition comprising less than about 5% total weight water.
    Type: Application
    Filed: January 22, 2010
    Publication date: July 29, 2010
    Inventors: Wei Luke Xie, Donald Wayne Harris, Brenda L. Waite, Judy L. Turner, Doris A. Dougherty
  • Publication number: 20100173046
    Abstract: Improved shelf stable microwave dessert packaged food products for individual servings comprise a cup; a shelf-stable ready-to-heat uncooked microwave bakeable foam product disposed within the cup, and a peelably removable, low gas permeability sealing membrane. The improvements reside in important part in selecting shelf stable food products embodiments having a pH of ?6 and additionally comprising dried or gelled blue or purple inclusions such as natural or artificial blueberries dispersed within the foam. These inclusions can be colored with natural anthocyanin or artificial Lake pigments. Surprisingly, when the foam has a pH of about 6 or lower, the dried or gelled blue or purple inclusions exhibit color stability for extended times even though the foams are stored at room temperatures. The articles provide high quality finished expanded blue or purple inclusion containing baked dessert goods by microwave cooking and expansion of the foam.
    Type: Application
    Filed: December 18, 2009
    Publication date: July 8, 2010
    Inventor: Kopas-Lane Lisa
  • Publication number: 20100151105
    Abstract: The invention is a grain powder composition containing (A) wheat flour, (B) an gelatinized modified starch, and (C) wheat protein, wherein a mass ratio of (A)/(B) is 55/45 to 85/15, and a content of (C) is 0.5 to 4 parts by mass with respect to the total 100 parts by mass of (A) and (B).
    Type: Application
    Filed: December 11, 2009
    Publication date: June 17, 2010
    Applicant: KAO CORPORATION
    Inventor: Yoji KAMEO