Flakes, Chips, Filaments, Sheets, Or Pellets Patents (Class 426/560)
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Patent number: 11864569Abstract: The disclosure relates to products and methods for improving the performance of cereal manufactured with silk solutions and powders containing silk fibroin obtained from silk inputs. The coatings, or otherwise incorporated silk fibroin, can be used to improve the shelf life of cereals, reduce the glycemic index of cereals, and to improve the performance of those cereals in areas valued by consumers.Type: GrantFiled: August 16, 2022Date of Patent: January 9, 2024Assignee: Cambridge Crops, Inc.Inventors: Adam Behrens, Sezin Yigit, Laith Abu-Taleb, Ryan Ellis, Jesse Groner
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Patent number: 11291223Abstract: A method of preparing the instant whole wheat crisps includes: using whole wheat grains as raw materials, fully soaking the whole wheat grains to make the whole wheat grains absorb water until saturating, and then performing cooking, extruding, sheeting, and microwave vacuum drying to obtain the instant whole wheat crisps. In the present disclosure, no artificial additive is added in the processing process, and the wheat grains are extruded and dried at a low temperature, which conforms to the current trend of “clean label” foods. Moreover, the whole wheat grains are processed into crisps, which are unadulterated whole wheat foods and conforms to the current trend of whole grains.Type: GrantFiled: August 12, 2019Date of Patent: April 5, 2022Assignee: JIANGNAN UNIVERSITYInventors: Xing Zhou, Wanglu Bao, Zhengyu Jin, Jianwei Zhao, Jinpeng Wang, Tingting Meng, Ren Wang
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Patent number: 11178887Abstract: A laver snack includes laver on the lower side forming a bottom; the edible adhesive applied to the laver on the lower side; the additive including hemp seed powder adhered to the edible adhesive; the laver on the upper side covering the above additives, forming a top; and hemp oil applied to the laver on the upper side.Type: GrantFiled: October 22, 2019Date of Patent: November 23, 2021Inventor: Young-Kee Lee
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Patent number: 10624937Abstract: Compositions and methods for influencing the recovery of an animal from the effects of strenuous physical activity. The compositions generally comprise about 4% to 6% readily absorbable carbohydrate; about 10% to 30% maltodextrins; about 20% to 50% starch, for a total of about 40% to 80% carbohydrate; about 20% to about 40% protein; and optionally one or more antioxidants. The methods generally comprise administering the composition to an animal within the period from about 120 minutes before initiation of or 120 minutes after completion of the physical activity.Type: GrantFiled: July 13, 2015Date of Patent: April 21, 2020Assignee: Societe des Produits Nestle SAInventors: Brian Michael Zanghi, Arleigh James Reynolds, Rondo Paul Middleton
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Patent number: 9760727Abstract: A trusted device includes a secure interface and a host interface, the secure interface being isolated from the host interface by an isolated environment. A trusted source provisions the trusted device via the secure interface to include private information, such as private user information and cryptographic data. When the trusted device is connected to an untrusted host device via the host interface, the untrusted host device transmits a request regarding the private information to a write file of the host interface. A processor of the isolated environment retrieves the request and generates an output, such as an encrypted output, that is responsive to the request from the untrusted host device. The trusted device transmits the output to a read file of the host interface, thus making the output available to the untrusted host device via the host interface. The untrusted host device then receives the output via the host interface.Type: GrantFiled: December 31, 2014Date of Patent: September 12, 2017Assignee: GOOGLE INC.Inventors: Peiter Charles Zatko, Dominic Rizzo
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Patent number: 9113651Abstract: This invention provides a novel method for producing maize flour including at least one treatment step in which a product comprising maize is treated under alkaline conditions, wherein an alkaline solution is sprayed onto the product. Furthermore, a facility for producing maize flour is disclosed, in particular in said method. Moreover, maize flour obtained by this method and foodstuffs containing this flour are disclosed.Type: GrantFiled: September 20, 2010Date of Patent: August 25, 2015Assignee: Buhler AGInventors: Markus Nussbaumer, Noël Girardet, Walter Wäspi
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Publication number: 20150132465Abstract: Visually distinct, flaked Ready-to-Eat (“R-T-E”) cereal products with varied texture and thickness are produced by forming a cereal dough and forcing the same through an extrusion die assembly including various spaced openings which establish a plurality of dough streams which are merged prior to reaching a die outlet. Directly at the die outlet, a resulting dough extrudate is sliced by a cutter unit to form dough discs which are then dried and cooled, during which the discs curl and form cereal flakes having varying textures defined, at least in part, by distinct sets of surface bumps. The number and configuration of the bumps can be altered by changing the number, shape and/or position of the various spaced openings of the die assembly, while the thicknesses of the resulting cereal flakes can be varied by just altering an operational speed of the cutter unit.Type: ApplicationFiled: January 22, 2015Publication date: May 14, 2015Applicant: GENERAL MILLS, INC.Inventors: Barmack Rassi, Steven C Robie, James N. Weinstein
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Publication number: 20150099034Abstract: The present invention relates to a cracker composition containing xylose, to a cracker made from the composition, and to a method for preparing the composition, wherein xylose is included not only to achieve excellent coloring and gloss even without spraying oils and fats on the surface of the cracker, but to also provide a low-calorie, low-fat cracker with an excellent, light and simple taste. More particularly, the present invention relates to a cracker composition containing xylose, to a cracker made from the composition, and to a method for preparing the composition, wherein the cracker is prepared from a composition that contains xylose rather than spraying oils and fats on the surface of the cracker which would lead to the uptake of a high amount of fat and calories, to thereby provide a cracker which has a superior appearance and olfactory and gustatory characteristic, which is healthy, and which can be used as a snack for weight control.Type: ApplicationFiled: December 10, 2012Publication date: April 9, 2015Inventors: Bum Suk Kim, Young Jae Kim, Jin Hee Park, Seung Won Park
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Publication number: 20150086697Abstract: A method of manufacture of a breadcrumb coating for a food product provides a crumb with an extremely low moisture content without the need for substantial energy input. The method achieves such very low moisture content without significant adverse effect on product quality.Type: ApplicationFiled: October 2, 2014Publication date: March 26, 2015Inventors: Keith Graham Pickford, Kees van Doorn, Carry Reichgelt
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Patent number: 8968816Abstract: Visually distinct, flaked Ready-to-Eat (“R-T-E”) cereal products with varied texture and thickness are produced by forming a cereal dough and forcing the same through an extrusion die assembly including various spaced openings which establish a plurality of dough streams which are merged prior to reaching a die outlet. Directly at the die outlet, a resulting dough extrudate is sliced by a cutter unit to form dough discs which are then dried and cooled, during which the discs curl and form cereal flakes having varying textures defined, at least in part, by distinct sets of surface bumps. The number and configuration of the bumps can be altered by changing the number, shape and/or position of the various spaced openings of the die assembly, while the thicknesses of the resulting cereal flakes can be varied by just altering an operational speed of the cutter unit.Type: GrantFiled: February 14, 2012Date of Patent: March 3, 2015Assignee: General Mills, Inc.Inventors: Barmack Rassi, Steven C Robie, James N Weinstein
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Patent number: 8945653Abstract: A processed corn kernel product is obtained from an extraction process in which: an initial unprocessed whole corn kernel is mixed with water at solids levels of between 10% to 50% kernel/water to form a mixture; the mixture is maintained at a temperature of between 50° C. and 85° C. for at least 30 minutes to form a liquid extract and corn kernels desirably having a moisture content greater than 15% by weight of corn kernel solids; the corn kernels are physically separated from a liquid extract; and the corn kernels are dried until a kernel moisture level of <15% is obtained, produced a processed corn kernel product that retains at least 95% of the weight of the unprocessed corn kernels at the same moisture content (i.e., 15%). The ?5% extracted material may include, but is not limited to, soluble starches, carbohydrates, proteins, fats, oils, fibers, flavonoids, polyphenols, antioxidants, phenolic acids, dyes/pigments, and the like.Type: GrantFiled: May 23, 2011Date of Patent: February 3, 2015Assignee: Suntava, LLCInventors: Regina Celia Bertoldo de Barros, Michele Ann Majeski, Frederic John Rigelhof, Lee Kent French
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Publication number: 20150017285Abstract: The present invention relates to a Carnallite salt preparation useful in edible products, such as a food, beverage, dietary supplement, oral care, nutraceutical pet food, animal feed, pharmaceutical and other edible products. The Carnallite salt preparation of the invention is without high levels of sodium chloride and notably low in bromide. The Carnallite salt preparation may be a food grade product with dietary acceptable bromide levels. The present invention further relates to edible products comprising the Carnallite salt preparation, such as reduced sodium food products.Type: ApplicationFiled: September 26, 2014Publication date: January 15, 2015Inventors: Nancy Stachiw, Barbara Bufe Heidolph, Reinhard Effenberger, Frederick S. Stover, Lirong Zhou
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Publication number: 20140377424Abstract: The present invention encompasses edible carriers for foods that are soft but still hold a preformed shape. Specifically encompassed are soft shaped tortilla products that can be used to hold food fillings. Exemplary shapes and sizes are provided for the products. Also encompassed are methods of making, packaging, and using the products.Type: ApplicationFiled: September 4, 2014Publication date: December 25, 2014Inventors: Jonathan M. GRIEBEL, Vincent Paul SOMMER
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Patent number: 8916224Abstract: Shredded or flaked whole grain-containing composite food products, such as ready-to-eat cereals, and sweet and savory snacks, are continuously produced by pelletizing cooked, tempered, whole cereal grain particles in the presence of vegetables, fruit, or dairy cheese. In another aspect, an enrobing coating containing chocolate is applied to a baked shredded laminate product of the pelletization, wherein the shredded product may further optionally include fruit added and present during pelletization.Type: GrantFiled: January 3, 2013Date of Patent: December 23, 2014Assignee: Intercontinental Great Brands LLCInventors: Jan Karwowski, Vani Vemulapalli, Marie-Michelle Girard
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Patent number: 8900649Abstract: A pet chew includes an outer layer; and an inner layer, the outer and inner layers being laminated and rolled into a cylindrical shape having knots at both ends, the outer layer including at least one of potato and sweet potato.Type: GrantFiled: May 30, 2014Date of Patent: December 2, 2014Assignee: Wenzhou Yuxiang Pet Product Co., Ltd.Inventors: Zuxi Chen, Zuhua Chen, Xiang Chen
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Publication number: 20140335243Abstract: A method of using compact apparatus for automatically making a plurality of flat edibles includes a storage and dispensing limit that makes it unnecessary for a user to pre-measure ingredients. The apparatus also includes a mixing and kneading unit for making dough of optimal consistency. The dough prepared may be transferred onto a lower platen from a transfer base by a transfer sweeper. The dough may be flattened in a platen unit. An upper platen and the lower platen of the platen unit may be heated to a pre-programmed temperature for cooking the flat edible. The temperature may also be manually set by the user based on user's preference. The flat may be cooked by the platen unit. This method has very little human intervention. One has to load the flour and water in their respective containers and every other step is automated.Type: ApplicationFiled: July 29, 2014Publication date: November 13, 2014Inventor: PRANOTI NAGARKAR ISRANI
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Publication number: 20140335244Abstract: A method for manufacturing frozen instant tapioca pearls includes: (a) preparing raw tapioca pearls; (b) cooking the raw tapioca pearls to obtain cooked tapioca pearls; (c) soaking the cooked tapioca pearls in a hot water solution; (d) after step (c), cooling the cooked tapioca pearls using ice water; and (e) blowing cold air with a temperature of ?5° C. to ?40° C. over the cooked tapioca pearls at a wind speed ranging from 3 m/sec to 5 m/sec and a wind pressure ranging from 500 Pa to 1000 Pa so as to separate and quickly freeze the cooked tapioca pearls.Type: ApplicationFiled: December 13, 2013Publication date: November 13, 2014Applicant: Fong Chen Frozen Food Co., Ltd.Inventors: Shih-Ting Chen, Chin-Hua Chiang
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Publication number: 20140322392Abstract: Generally, a cracker is provided having at least one marbled surface. The marbled surface may include a cracker portion and an inclusion wherein the inclusion composition has a contrasting color, texture, appearance and/or taste when compared to the dough composition.Type: ApplicationFiled: September 7, 2012Publication date: October 30, 2014Inventors: Meagan Caroline Haskins, Vani Vemulapalli, Jan Karwowski
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Patent number: 8859028Abstract: The present invention comprises an edible swirl imparting carrier for flavor or color or flavor and color. The edible carrier comprises a coating effective for imparting a color in a viscous or visco-elastic matrix when moved in the matrix. The present invention also includes a method for imparting a swirl of color in a viscous or visco-elastic medium.Type: GrantFiled: June 12, 2003Date of Patent: October 14, 2014Assignee: Cereal Ingredients, Inc.Inventors: Robert Schuppan, James L. Thomasson
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Publication number: 20140242245Abstract: A shelf-stable baked crisp and method for making the same. In one embodiment the shelf-stable crisp comprises a cooked batter which comprises oil, gluten, flour, baking powder, and egg. The crisp comprises a moisture content of between 2 and 5% and is shelf-stable. In one embodiment the crisp does not comprise artificial ingredients such as artificial preservatives, flavorings, or colorings. To manufacture the crisp, in one embodiment, the ingredients are first mixed to form a batter which is deposited into a pan and baked. Thereafter, the product is cooled, sliced, and then dried.Type: ApplicationFiled: February 28, 2013Publication date: August 28, 2014Applicant: FRITO-LAY NORTH AMERICA, INC.Inventors: Martha Meadows BROWN, Martin Bernhard DIERL, Ponnattu Kurian JOSEPH, Genevieve Barnard LAWSON, Steve SCANNELL, Supriya VARMA
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Publication number: 20140186509Abstract: Baked snack food product with improved textural attributes. The method for making the baked snack food product comprises mixing ingredients, extruding the ingredients to form a collet, hydrating the collet with a hydrating fluid to form a hydrated collet, and baking the hydrated collet. The hydrating fluid can comprise water, oil, a surfactant, an emulsifier, and mixtures thereof In one embodiment the baking comprises utilizing an impingement oven. The method discussed herein more resembles the taste and texture of a fried product than does prior art baking methods.Type: ApplicationFiled: March 5, 2014Publication date: July 3, 2014Applicant: Frito-Lay North America, Inc.Inventors: Eugenio BORTONE, Ximena QUINTERO-FUENTES, V.N. Mohan RAO, William Cartwright WELLER
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Publication number: 20140170291Abstract: Provided is a laver-snack produced by attaching a cereal sheet to a laver sheet to obtain a double-layer sheet and then roasting the double-layer sheet, and a method of producing the laver-snack.Type: ApplicationFiled: November 26, 2013Publication date: June 19, 2014Applicant: CJ CHEILJEDANG CORP.Inventors: Suyeon CHUNG, Joodong PARK, Changyong LEE, Jeongseok AN, Soonhee KWON, Sungwoo SHINE, Soyoung YOON, Sunghee KIM
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Patent number: 8741370Abstract: 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: GrantFiled: April 27, 2005Date of Patent: June 3, 2014Assignee: MGPI Processing, Inc.Inventors: Girish M. Ganjyal, Kyungsoo Woo, Sukh D. Bassi, Clodualdo C. Maningat
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BAKED FOOD COMPOSITIONS COMPRISING SOY WHEY PROTEINS THAT HAVE BEEN ISOLATED FROM PROCESSING STREAMS
Publication number: 20140141126Abstract: A food composition comprising soy whey proteins that have been isolated from processing streams, wherein the food composition is used to form a baked or extruded food product. A process for recovering and isolating soy whey proteins and other components from soy processing streams is also disclosed.Type: ApplicationFiled: June 29, 2011Publication date: May 22, 2014Applicant: SOLAE LLCInventors: Richard Bratton, Luzviminda C. Lopez, Beata E. Lambach, Rosa I Sanchez -
Patent number: 8703226Abstract: A method improving the textural attributes of baked snack foods. The method comprises mixing ingredients, extruding the ingredients to form a collet, hydrating the collet with a hydrating fluid to form a hydrated collet, and baking the hydrated collet. The hydrating fluid can comprise water, oil, a surfactant, an emulsifier, and mixtures thereof. In one embodiment the baking comprises utilizing an impingement oven. The method discussed herein more resembles the taste and texture of a fried product than does prior art baking methods.Type: GrantFiled: October 14, 2010Date of Patent: April 22, 2014Assignee: Frito-Lay North America, Inc.Inventors: Eugenio Bortone, Ximena Quintero-Fuentes, V. N. Mohan Rao, William Cartwright Weller
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Publication number: 20140106049Abstract: The present disclosure describes high protein snack chips comprising meat, seafood and/or poultry powder that adds animal-sourced protein and/or flavors without entraining problematic moisture in precursor dough used to make the chips. The present disclosure also encompasses methods for producing high protein snack chips comprising the steps of making dough comprising meat, seafood and/or poultry powder along with various dry, wet and, optionally, fat ingredients, sheeting the dough, optionally baking the sheeted dough, cutting the uncooked or baked sheeted dough into pieces, and baking and/or frying the pieces to produce tasty, reduced fat, crispy, crunchy snack chips.Type: ApplicationFiled: December 16, 2013Publication date: April 17, 2014Applicant: Meat Chips, LLCInventor: Daniel T. Fillmore
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Publication number: 20140106052Abstract: Stabilized whole grain flours having a fine particle size and which exhibit good baking functionality are produced with high throughput using two bran and germ fractions and an endosperm fraction. One bran and germ fraction is a coarse fraction which is subjected to two stage grinding, but the second bran and germ fraction is a low ash, fine bran and germ fraction which is sufficiently fine so that it does not need to be subjected to grinding thereby reducing starch damage and increasing production with reduced grinding equipment load. Portions of the coarse bran and germ fraction which are ground in the first grinding stage to a sufficient fineness are separated out and not subjected to additional grinding further reducing starch damage and increasing production. The bran and germ fractions may be combined, subjected to stabilization, and combined with the endosperm fraction to obtain a stabilized whole grain flour.Type: ApplicationFiled: February 24, 2012Publication date: April 17, 2014Inventors: Derwin G. Hawley, Edward D. Howey, William H. Cleaver, Lynn C. Haynes, Desiree S. Bramble, Ning Zhou, Bin Zhao, Timothy S. Hansen, Domenico R. Cassone, Sarwat Gabriel
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Publication number: 20140093624Abstract: The present invention relates to a method of making a controlled-break tostada or taco and the actual controlled-break tostada or taco. The method of making a controlled-break tostada comprises sheeting tostada dough onto a flat surface in a machine, directing the tostada dough on the flat surface in the machine to a cutting device, cutting break-points throughout surface of the tostada dough with the cutting device, and heating the tostada dough.Type: ApplicationFiled: September 30, 2012Publication date: April 3, 2014Inventor: Guillermo Trevino
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Patent number: 8685480Abstract: An apparatus for making food chips, comprises a source of heat, and a conveyer belt arranged such that, when in use, food chips are held between the belt and the heat source at least a part of the path of the belt, and wherein the belt is steam permeable. Also, a method for making food chips comprising feeding sliced mono layered food between a steam permeable conveyer belt and a heat source and guiding steam from the food through the steam permeable belt.Type: GrantFiled: March 9, 2010Date of Patent: April 1, 2014Assignee: Delights Factory ABInventor: Anders Fredlund
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Publication number: 20140087051Abstract: A method of manufacture of a breadcrumb coating for a food product provides a crumb with an extremely low moisture content without the need for substantial energy input. The method achieves such very low moisture content without significant adverse effect on product quality.Type: ApplicationFiled: September 17, 2013Publication date: March 27, 2014Applicant: Crisp Sensation Holding S.A.Inventors: Keith Graham Pickford, Kees van Doorn, Carry Reichgelt
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Publication number: 20140050821Abstract: A flatbread including a planar base portion formed from a first dough material and at least one stripe or band formed on the planar base portion. The stripe or band may be formed from a second dough material having one of a color or a flavor different from the first dough material. A method of producing a tortilla or flatbread including loading a first dough base material into a primary dough extruder and loading a second dough base material into an secondary dough extruder. The method further including ejecting the first dough base material from the primary dough extruder onto a conveyor belt in the form of a sheet of dough. The second dough base material is ejected from the secondary dough extruder and onto the sheet of dough in the form of bands and the bands are pressed into the sheet of dough to form a striped tortilla shell.Type: ApplicationFiled: March 15, 2013Publication date: February 20, 2014Applicant: Ruiz Food Products, Inc.Inventors: Russell Alan Meigs, Alex Jeffrey Tangonan
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Publication number: 20140037789Abstract: A continuous process and the accompanying equipment for making a chip product, such as pita chips. The process involves cutting sheeted dough into continuous longitudinal strips, and cooking them to form hollow tubes. In some embodiments, these tubes are split longitudinally. Also disclosed is a vacuum-assisted splitter. These bread tubes or strips are cured in an accelerated process. The bread tube is trimmed into chip-sized pieces. In one embodiment, the pita bread strips are cut into chip-sized pieces using a continuous, low-pressure water jet cutting system. The resulting chip-sized pieces are nearly uniform in size, shape, and texture.Type: ApplicationFiled: August 1, 2012Publication date: February 6, 2014Applicant: FRITO-LAY NORTH AMERICA, INC.Inventors: Donald Casimir BERNARD, Donna Jan DIERMEIER, Tamer Morad ELSAWY, Ponnattu Kurian JOSEPH, Renu MATHEW, Sid SAMBASHIVAN, Rogers WILLIAMS
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Publication number: 20130344194Abstract: The present invention is a nutritious composite flour composed of maize, flour, flour, and millet flours and food products containing the same for use in providing protein and energy to a subject.Type: ApplicationFiled: October 6, 2011Publication date: December 26, 2013Inventor: C. Fordham von Reyn
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Publication number: 20130323355Abstract: A composition which comprises a) a gluten-free cereal flour, and b) a hydroxypropyl methylcellulose or methyl cellulose having particle sizes such that more than 50 weight percent of the hydroxypropyl methylcellulose or methyl cellulose particles are retained on a sieve of 150 micrometers mesh size and pass through a sieve of 420 micrometers mesh size is useful for producing food products, such as gluten-free bakery products or gluten-free pasta.Type: ApplicationFiled: February 8, 2012Publication date: December 5, 2013Applicant: DOW GLOBAL TECHNOLOGIES LLCInventors: Li Zhang, Robert L. Schmitt
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Publication number: 20130323354Abstract: A composition which comprises a) a gluten-free cereal flour, b) a hydroxypropyl methylcellulose or methyl cellulose, and c) a carboxymethyl cellulose, is useful for producing food products, such as gluten-free bakery products or gluten-free pasta.Type: ApplicationFiled: February 8, 2012Publication date: December 5, 2013Applicant: DOW GLOBAL TECHNOLOGIES LLCInventors: Li Zhang, Robert B. Fletcher, Xiaodong Zhang
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Publication number: 20130309384Abstract: Formulation choices and/or process parameters can be used to modify the texture of extrusion cooked food products. Interactions between formulation choices and process parameters may be used in concert to produce extrusion cooked food products of low density and low hardness. Low density and low hardness may make the kibble texture easier or more pleasant to chew or swallow.Type: ApplicationFiled: May 21, 2013Publication date: November 21, 2013Applicant: The Iams CompanyInventors: Maria Dolores Martinez-Serna Villagran, Isoken Omosefe Airen, Joan Helen Mooney, Gregory William Duritsch, William Christopher Schildknecht
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Patent number: 8586120Abstract: Shredded whole grain products, such as ready-to-eat cereals, and sweet and savory snacks, such as whole grain shredded corn chips are continuously produced by pelletizing agglomerates of cooked, tempered, whole cereal grain particles. Cooked whole grains, such as corn and other non-gluten or low-gluten containing grains have a tendency to become hard and rubbery after cooking during the cooling and tempering process. The pelletization results in the production of whole grain pellets having a soft, pliable texture, which are shreddable into continuous net-like sheets on a mass production basis. The pelletizing may be at a pressure of about 200 psig to about 600 psig, preferably from about 400 psig to about 500 psig. The pelletizing temperature may be controlled to provide a pellet temperature of about 80° F. to about 120° F., preferably from about 90° F. to about 110° F., upon exiting the pelletizer.Type: GrantFiled: May 13, 2011Date of Patent: November 19, 2013Assignee: Kraft Foods Global Brands LLCInventors: Jan Karwowski, Vani Vemulapalli, C. Y. (Eric) Wang, Kenneth Maas, Alexander Gong, Mihaelos Nicholas Mihalos
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Publication number: 20130295260Abstract: 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: ApplicationFiled: April 22, 2013Publication date: November 7, 2013Applicant: Symrise AGInventors: Dirk Schrader, Christopher Sabater-Luenzel, Thomas Henze, Martina Batalia, Sebastian Heine
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Publication number: 20130295233Abstract: Shredded or flaked whole grain-containing composite food products, such as ready-to-eat cereals, and sweet and savory snacks, are continuously produced by pelletizing cooked, tempered, whole cereal grain particles in the presence of vegetables, fruit, or dairy cheese. In another aspect, an enrobing coating containing chocolate is applied to a baked shredded laminate product of the pelletization, wherein the shredded product may further optionally include fruit added and present during pelletization.Type: ApplicationFiled: January 3, 2013Publication date: November 7, 2013Inventors: Jan Karwowski, Vani Vemulapalli, Marie-Michelle Girard
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Publication number: 20130280377Abstract: The use of encapsulated oil for the preparation of a dough. The encapsulated oil comprises an inner core of oil encapsulated in an outer shell of cross-linked protein, wherein the encapsulated oil comprises at least 80% by weight oil. The dough is formed by mixing 0.5 to 40% of the encapsulated oil with other ingredients.Type: ApplicationFiled: December 23, 2011Publication date: October 24, 2013Inventors: Judith Arfsten, Reinhold Betz, Raffaele Mezzenga, Stephane Ulrich, Gabriela Savin, Baltasar Valles Pamies
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Publication number: 20130273219Abstract: Nutritious granular materials of fine particle sizes agglomerated within versatile micropellets are useful for inserting significant amounts of nutritious properties into snack foods. Expandable micropellet-containing formulations provide for introduction of fine particle ingredients such as proteins, minerals and other components or desirable nutrients into food processing lines not typically amenable to the fine particle sizes. Micropellet-containing formulations may consist entirely of micropellets, or may contain an expandable starch such as, for example, corn meal, sheeted doughs, and expanded collet products onto which the micropellets may be basted.Type: ApplicationFiled: April 13, 2012Publication date: October 17, 2013Applicant: Frito-Lay North America, Inc.Inventors: Stefan K. Baier, Ajay Rajeshwar Bhaskar, Eugenio Bortone, Pierre Faa, Chien-Seng Hwang, Jorge C. Morales-Alvarez, Deepali Palta
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Publication number: 20130243916Abstract: The invention includes a flour tortilla having a low sodium content and to a method for preparing same. The method comprises has the following steps: (i) providing a flour tortilla dough in a portion sufficient to prepare the tortilla; (ii) coating at least part of the surface of the dough with a salty taste enhancer, thus obtaining a coated dough; thereafter (iii) forming the coated dough into a tortilla shape; and thereafter (iv) baking the coated dough. The salty taste enhancer is a sodium salt substitute or the salty taste enhancer is a sodium salt composition having enhanced salty taste, or the salty taste enhancer is a chloride salt of sodium or potassium, applied in an amount of at least 0.05 wt. % based on flour weight.Type: ApplicationFiled: September 10, 2010Publication date: September 19, 2013Applicant: Bakery Technology Center B.V.Inventors: Stephen Charles Bright, Mattheus Antonius Jozef van der Lee, Martinus Gerardus van Oort
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Publication number: 20130243925Abstract: Inhibition of expansion of a cereal product, such as a ready-to-eat cereal, by a particulate insoluble component such as fiber and/or calcium is avoided by pelletizing the particulate insoluble component. A binder component, such as gelatinized starch, is used to bind particles of the particulate insoluble component into a coherent mass which is formed into non-expanded pellets for fortification of the cereal product. The expanded cereal products, such as extruded puffed RTE cereals which contain the pellets, exhibit a crisp, uniform texture and cell structure, improved, prolonged bowl life, a non-gritty mouthfeel, and a smooth, uniform surface appearance even though they are fortified with high amounts of the solid or particulate insoluble nutritional components.Type: ApplicationFiled: March 13, 2012Publication date: September 19, 2013Inventors: Bernhard H. van Lengerich, Nathan W. Lukecart, Friedrich P. Meuser, Dieter Oberdoerfer, Wolfgang Bindzus
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Publication number: 20130236597Abstract: Food or beverages prepared using 1,3-propanediol have shown to have modified flavor profiles, including bitterness suppression of high intensity sweeteners and potassium chloride, relative to comparable food or beverages that do not include 1,3-propanediol. Inclusion of 1,3-propanediol uniquely modifies the flavor profile of food products or food ingredients even when 1,3-propanediol is included in such low amounts that it does not itself contribute flavor to the product. 1,3-propanediol may be included in the food or beverage products in certain amounts to effect this bitterness suppression or in specific ratios relative to one or more high intensity sweeteners or potassium chloride.Type: ApplicationFiled: March 8, 2013Publication date: September 12, 2013Inventors: Lisa Ann Dierbach, John B. Topinka, Deborah D. Barber
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Publication number: 20130224363Abstract: A tool and method allow cooking a tortilla in a generally flat state, in a shallow amount of oil. A central strip is held out of the oil and isn't fried. Side strips to the central strip are less fried. This produces a taco shell that is flexible at the bottom, allowing a living hinge, while crispy in its main portions. A raising bar and left and right hold-downs comprise described tools.Type: ApplicationFiled: October 13, 2012Publication date: August 29, 2013Inventor: Glen Alan Kent
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Publication number: 20130209648Abstract: The present invention relates to a wheat flour composition, a dough composition comprising the flour composition and food products comprising the wheat flour composition. It particularly relates to wheat flour composition suitable to prepare flat breads (including Indian style bread known as chapatti), noodles and pasta. The problem of the addition of gum at higher levels, although helpful in improving colour and rheological properties of dough, suffer from a beany odour experienced during preparation of the dough and during consumption of the flat bread. The same problems have been found in noodles where gum has been added to improve rheology, such as fried noodles and pasta. Surprisingly it has been found that a wheat flour composition comprising chick pea flour and guar gum, is easily processed into a dough that is soft and can easily be processed into flat breads, noodles or pasta, and the baked product (flat bread, chapatti, noodle or pasta) that is also soft and yet has acceptable sensory properties.Type: ApplicationFiled: August 5, 2011Publication date: August 15, 2013Inventors: Chandrika Mohanan, Suresh Kumar Nediyedath, Akalya Shanmugam
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Publication number: 20130209647Abstract: Visually distinct, flaked Ready-to-Eat (“R-T-E”) cereal products with varied texture and thickness are produced by forming a cereal dough and forcing the same through an extrusion die assembly including various spaced openings which establish a plurality of dough streams which are merged prior to reaching a die outlet. Directly at the die outlet, a resulting dough extrudate is sliced by a cutter unit to form dough discs which are then dried and cooled, during which the discs curl and form cereal flakes having varying textures defined, at least in part, by distinct sets of surface bumps. The number and configuration of the bumps can be altered by changing the number, shape and/or position of the various spaced openings of the die assembly, while the thicknesses of the resulting cereal flakes can be varied by just altering an operational speed of the cutter unit.Type: ApplicationFiled: February 14, 2012Publication date: August 15, 2013Applicant: GENERAL MILLS IP HOLDINGS II, LLCInventors: Barmack Rassi, Steven C. Robie, James N. Weinstein
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Publication number: 20130196024Abstract: Medical foods containing glycomacroprotein and additional supplemented amounts of arginine, leucine, and optionally other amino acids, such as tyrosine, are disclosed. The medical foods can be used to provide the complete protein requirements for patients having metabolic disorders such as phenylketonuria.Type: ApplicationFiled: March 12, 2013Publication date: August 1, 2013Applicant: WISCONSIN ALUMNI RESEARCH FOUNDATIONInventor: WISCONSIN ALUMNI RESEARCH FOUNDATION
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Patent number: 8470386Abstract: A rice flour composition having: from about 20% to about 95%, by weight, of a rice flour that has a WAI of from about 2.6 to about 9; and a Peak Viscosity from about 4 RVU to about 130 RVU; and from about 5% to about 80%, by weight, of rice starch materials that have a WAI of below about 2.2; a Peak Viscosity from about 100 RVU to about 900 RVU, and a soluble amylose content of less than 10%, by weight. The rice starch materials can be selected from the group consisting of waxy rice starch, acetylated rice starch, cross linked rice starch and mixtures thereof. The compositions can be used to produce food products such as fabricated sheeted snacks, extruded products, sauces, coatings for fried foods, dog foods, dog biscuits, baby foods and breads. The preferred dough formed from the inventive rice flour composition is sheetable and forms a cohesive dough. Fabricated snacks made from this dough has the desired taste and texture characteristics.Type: GrantFiled: June 7, 2006Date of Patent: June 25, 2013Assignee: Kellogg North America CompanyInventor: Maria Dolores Martinez-Serna Villagran
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Publication number: 20130156925Abstract: A method of manufacture of a breadcrumb coating for a food product provides a crumb with an extremely low moisture content without the need for substantial energy input. The method achieves such very low moisture content without significant adverse effect on product quality.Type: ApplicationFiled: December 20, 2011Publication date: June 20, 2013Applicant: CRISP SENSATION HOLDING S.A.Inventors: Keith Graham Pickford, Kees van Doorn, Carry Reichgelt