Flake Or Puffed Patents (Class 426/621)
  • Patent number: 10271571
    Abstract: A method for making a shredded product having a marbled surface and the resulting product are provided. The method includes partially cooking an uncooked mass in a first cooking process to form a partially cooked mass and then combining the partially cooked mass with an inclusion component to form an inclusion mass. The inclusion mass is cooked in a second cooking process to form a fully cooked mass. The material is shredded to form continuous net-like sheets having a marbled appearance defined by a first portion of the continuous net-like sheets with the low or non-glutenous material having a first overall color and a second portion of the continuous net-like sheets with the inclusion component having a second overall color different from the first overall color.
    Type: Grant
    Filed: June 5, 2013
    Date of Patent: April 30, 2019
    Assignee: Intercontinental Great Brands LLC
    Inventors: Jan Karwowski, Barbara E. Baumann, Supapong Siris, Vani Vemulapalli
  • Patent number: 8968816
    Abstract: 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: Grant
    Filed: February 14, 2012
    Date of Patent: March 3, 2015
    Assignee: General Mills, Inc.
    Inventors: Barmack Rassi, Steven C Robie, James N Weinstein
  • 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
  • Patent number: 8414954
    Abstract: The present invention provides intermediate moisture low sugar food doughs fortified with sufficient levels of medium chain length polysaccharides to provide needed dough elasticity for use as intermediate dough products in the commercial preparation of finished packaged consumer food products. The food doughs contain less than 5% (dry weight basis) sugar(s) (mono- and di-saccharides). The food doughs contain about 1%-10% medium chain length polysaccharides having a degree of polymerization ranging from about 200-600. The doughs can range in moisture content from about 15-40%. The doughs maintain sufficient pliability to be sheeted into sheeted doughs having thicknesses ranging from about 0.1 to 0.5 mm in thickness. The sheeted doughs can be used to prepare finished breakfast cereal and snack food products.
    Type: Grant
    Filed: June 7, 2005
    Date of Patent: April 9, 2013
    Assignee: General Mills, Inc.
    Inventors: Christine Nowakowski, James R. Borek
  • Publication number: 20120315359
    Abstract: Ready-to-eat cereal flakes include 10 to 50 weight percent (wt %) legumes, such as black beans, and have a can weight of 19 to 22 ounces per 231 cubic inches and structural integrity similar to conventional ready-to-eat cereal flakes. The cereal flakes also include 6 to 13 wt % protein isolate, processing aid in an amount of 3 to 9 wt % and 18 to 66 wt % grains. The cereal flakes provide at least 7 grams of protein and at least 6 grams of fiber per 52 gram serving. In one process, the cereal flakes are formed by cooking and extruding a combined mass of the legumes, protein isolate, processing aid and grains without expansion of the combined mass. The extruded mass is processed in a cold pellet former and cut into a plurality of non-expanded pellets which are dried to a moisture content of 14 to 24 wt %. The pellets are then flaked at a temperature of 110 to 150° F. and dried to a final moisture of 1 to 5 wt %.
    Type: Application
    Filed: June 5, 2012
    Publication date: December 13, 2012
    Inventors: Kalpesh Gandhi, Roger S. Wenk
  • Publication number: 20120288588
    Abstract: Nutritional or functional food compositions comprise a combination of brown rice protein isolate, yellow pea protein isolate, and hemp protein isolate. The food compositions are hypoallergenic and highly bioavailable. Methods of making suitable RTD formulations are described.
    Type: Application
    Filed: April 12, 2012
    Publication date: November 15, 2012
    Inventor: Jon Barron
  • Publication number: 20120183656
    Abstract: Agglomerates of cereals are held together by a binding matrix, rather than sugars, and are formed by providing a dry mix of cereals in particular form, such as flakes, and starch-based matrix-forming material, optionally along with other components. These are then mixed with water to hydrate the binding matrix and allow it to swell to form a paste and to bind the bulk materials together. The resulting blend is extruded to an outlet using a relatively open or no die so that any back pressure and heat generated is sufficient to permit the matrix material to set and bind the particular cereal without excess heat. The agglomerate extruded from the extruder are cut into pieces of the desired size and dried to final desired moisture content.
    Type: Application
    Filed: July 27, 2010
    Publication date: July 19, 2012
    Inventors: Joachim N.C. Baur, Kenneth S. Darley, Luke P. Hazlett, John J. Prisciak, Jasna Turulja
  • 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: 20120094001
    Abstract: Small oat groats and fines are used in quick hydration cooked and cold cereal products.
    Type: Application
    Filed: December 17, 2009
    Publication date: April 19, 2012
    Applicant: THE QUAKER OATS COMPANY
    Inventors: Jim Hansa, Joe Griebat, Jerome Kessler
  • Patent number: 8137720
    Abstract: A ready to eat breakfast cereal is prepared by coating dried cereal base pieces with a low sugar sweetener such as a high conversion maltodextrin or low conversion corn syrup that includes a high potency sweetener. The low sugar coating has a sugars content of less than 10% yet provides taste, texture, appearance and bowl life that mimics presweetened RTE cereals having a sucrose based coating.
    Type: Grant
    Filed: April 26, 2005
    Date of Patent: March 20, 2012
    Assignee: General Mills IP Holdings II, LLC
    Inventors: Daniel R. Green, Christine Nowakowski
  • Patent number: 8119174
    Abstract: A ready to eat breakfast cereal is prepared by coating dried cereal base pieces with a low sugar sweetener in powder form such as a high conversion maltodextrin or low conversion corn syrup that includes a high potency sweetener. The cereal is pre-coated with a liquid oil for better adhesion of the powdered low sugar sweetener. The low sugar coating has a sugars content of less than 10% yet provides taste, texture, appearance and bowl life that mimics presweetened RTE cereals having a sucrose based coating.
    Type: Grant
    Filed: April 26, 2005
    Date of Patent: February 21, 2012
    Assignee: General Mills IP Holdings II, LLC
    Inventors: Daniel R. Green, Christine Nowakowski
  • Patent number: 8053010
    Abstract: Bran treatment methods are described, comprising acidifying bran with a acid to pH's ranging from 4-6 forming acidified bran and thereafter treating with low levels of ozone to oxidize native bitter constituent, ferulic acid, preferably to vanillin to provide better flavored bran. The treated bran is useful as an ingredient for use in products such as flour based food products such as flours, pastas, dry mixes, refrigerated uncooked doughs, pet foods, ready-to-eat cereals, breads, tortilla, and grain based snacks.
    Type: Grant
    Filed: December 4, 2001
    Date of Patent: November 8, 2011
    Assignee: General Mills, Inc.
    Inventors: Adelmo Monsalve-Gonzalez, Aruna Prakash
  • Patent number: 8039037
    Abstract: A multi-textured ready-to-eat cereal flake includes a plurality of rice based pellets embedded in a cooked cereal grain. The plurality of rice pellets are formed from a rice product and have a first moisture content. A cooked cereal grain mixture is then formed and has a second moisture content that is greater than the first moisture content of the rice pellets. The plurality of rice pellets are then embedded within the cooked cereal grain mixture to create a multicomponent mixture. A multicomponent pellet is formed from the multicomponent mixture. The multicomponent pellet is then formed into a flake. The flake is heated to create a multi-textured flake. Based on the moisture differential between the cooked cereal grain and the plurality of rice pellets, the plurality of rice pellets expand to create a blistered appearance on the multi-textured flake.
    Type: Grant
    Filed: March 30, 2009
    Date of Patent: October 18, 2011
    Assignee: Kellogg Company
    Inventors: James Whitham, Wolfgang Demelt, Paul Neumann, Brinda Govindarajan, Viswas M. Ghorpade, Tamila Williams
  • Publication number: 20110217446
    Abstract: The present invention relates to improved breakfast cereal products. The new products have improved sensory properties and they are healthier due to added ingredients.
    Type: Application
    Filed: May 13, 2011
    Publication date: September 8, 2011
    Applicant: RAISIO NUTRITION LTD.
    Inventors: Anniina POURU, Leena Sinn
  • Publication number: 20110217447
    Abstract: A protein-enriched food product having enhanced texture characteristics combined with ease of use, a method of its manufacture and a method of its packaging is disclosed. The protein-enriched food product comprises a coarsely granulated mixture of cereal pieces combined with a finely granulated high-protein powder mixture. The cereal mixture has a moisture level between 2% and 20% by weight, and comprises a edible fiber material so that fiber content is between 2% and 20% by weight. The protein powder mixture has a moisture level between 2% and 15% by weight, and includes about 50 to 95% by weight of protein. A novel method of manufacture and packaging disclosed permits a consistent blending of the coarsely granulated mixture of cereal pieces with the finely granulated protein powder mixture in a compact package, while maintaining the larger granularity of the cereal mixture.
    Type: Application
    Filed: May 16, 2011
    Publication date: September 8, 2011
    Applicant: DYMATIZE ENTERPRISES, LLC
    Inventors: Theodore R. Casey, Michael Casid
  • Publication number: 20110183045
    Abstract: A cereal bar comprising identifiable ready-to-eat (RTE) cereal pieces; and a carbohydrate binder combined with the cereal pieces, wherein the carbohydrate binder contains inulin is provided. In one embodiment, the cereal bar comprises added protein. A method of making a cereal bar is also provided.
    Type: Application
    Filed: April 4, 2011
    Publication date: July 28, 2011
    Applicant: General Mills, Inc.
    Inventors: Barrie R. Froseth, Dean F. Funk, Dena K. Strehlow
  • Patent number: 7976888
    Abstract: Dry milling methods for preparing oat products enriched in the content of ?-glucan and methods for preparing foodstuffs incorporating such an enriched oat product especially ready-to-eat cereals are provided. Heat conditioned dehulled oats are dry milled to form a coarse whole non defatted oat flour and then, without a preceding removal of fat, dry fractionated into coarser bran and finer oat flour fractions at multiple stages. The coarse oat flour is first dry classified to separate or form a coarser fraction oat bran containing more concentrated ?-glucan and a finer oat flour or starch containing or endosperm containing fraction. The oat bran is fractionated into a coarse and fine oat bran sub-streams. The oat bran sub-streams are each is subjected to second roller milling step and then bolted. The second bolting of oat bran is then subjected to a third round of milling and classification to form a high ?-glucan content (>7-9%) oat bran and a low ?-glucan content (3%) oat flour.
    Type: Grant
    Filed: September 21, 2007
    Date of Patent: July 12, 2011
    Assignee: General Mills IP Holdings II, LLC
    Inventors: John H. Hellweg, John D. McKeehen, Michael Dietsch
  • Patent number: 7959961
    Abstract: Disclosed are cooked dried farinaceous food products such as cooked cereal doughs, ready-to-eat cereals and grain based snacks fabricated from such cooked cereal doughs containing or fortified with rice bran oil supplied at least in part by non-hydrogenated rice bran oil especially high oryzanol rice bran oil. The cereals contain about 0.1 to 10% added rice bran oil. The rice bran oil ingredient can be incorporated into the dough and/or topically applied. The rice bran oil provides the processing advantages of oil addition during processing with low or now transfatty acids but with extended shelf stability. The finished fortified cereal products are not only organoleptically desirable but almost indistinguishable from their counterparts containing hydrogenated fats.
    Type: Grant
    Filed: February 3, 2006
    Date of Patent: June 14, 2011
    Assignee: General Mills IP Holdings II, LLC
    Inventors: Xia Liu, Monica Decastro
  • Patent number: 7935376
    Abstract: This invention relates to a storage stable buoyant waxy grain wherein the waxy grain is waxy triticale and waxy wheat. The starch in the waxy grain is gelatinized throughout and the cooked waxy grains of this invention can be stored for prolonged times in air tight or conventional cereal containers having a liner without acquiring rancid odors or tastes even in the absence of preservatives that inhibit the development of rancidity. Preferably, the waxy wholegrain is a waxy wheat having a protein content of no more than 14% by dry weight. The processes for preparing the waxy wholegrain food products of this invention are also described.
    Type: Grant
    Filed: February 17, 2006
    Date of Patent: May 3, 2011
    Assignees: Kellogg Company, The United States of America as represented by the Secretary of Agriculture
    Inventors: Lori Ann Wilson, John William Colyn, Grace Lai, Craig Morris
  • Patent number: 7919134
    Abstract: A non-cooked cereal bar containing inulin and having a total nutrient level equal to or greater than the nutrient level of a single serving of RTE cereal with milk is described. In one embodiment, the cereal layer is comprised of a cereal composition containing RTE cereal, high-protein rice pieces and TVP in a ratio of about 2:1:1. In another embodiment, a method for manufacturing a non-cooked cereal bar containing inulin is described.
    Type: Grant
    Filed: August 18, 2008
    Date of Patent: April 5, 2011
    Assignee: General Mills, Inc.
    Inventors: Barrie R. Froseth, Dean F. Funk, Dena K. Strehlow
  • Patent number: 7867532
    Abstract: A system and method are provided for flaking grains. The system and method provide for an automated system to minimize manual intervention, yet optimize a steam flaking process. A calibration technique may be included to assist in automatic adjustment of system parameters to account for less than optimal operating conditions. Control of the system may occur from a remote location wherein a user is provided an interface, and a user's computer communicates with an industrial controller such as a PLC, through the Internet or a private network. The PLC is typically located at the site where the grain is to be processed. The PLC may receive various system inputs and generate system control outputs in accordance with programs installed on the PLC, or through some selected manual intervention as controlled by the user at the remote location.
    Type: Grant
    Filed: September 28, 2007
    Date of Patent: January 11, 2011
    Assignee: Lextron, Inc.
    Inventors: Steve R. Freeman, Charles H. Hoff
  • Patent number: 7740894
    Abstract: Methods for providing cooked rice with enhanced levels of fiber, wherein the fiber-containing cooked rice is suitable and especially adapted for use in preparing fiber-containing rice-based cereal products and especially for preparing fiber-containing puffed rice-based cereal products, are provided.
    Type: Grant
    Filed: September 6, 2005
    Date of Patent: June 22, 2010
    Assignee: Post Foods, LLC
    Inventors: George McDonald Squire, Andrew McPherson, Edward Larue, Louise Slade, Lynn Haynes
  • Patent number: 7648723
    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: October 26, 2005
    Date of Patent: January 19, 2010
    Assignee: Kraft Foods Global Brands LLC
    Inventors: Jeanny E. Zimeri, Lynn Haynes, Allan Olson, Vijay Kumar Arora, Louise Slade, Harry Levine, Meera Kweon
  • Patent number: 7629008
    Abstract: A low-calorie whole grain cereal bars is provided that includes whole grain and binder in amounts effective for providing a cereal bar with at least about 15 weight % or more whole grain, at least about 5 weight % or more protein, about 5 weight % or more fiber, and at least 120 or less calories per 28 gram bar. The cereal bars are low in calories but still provide a good source of whole grain and fiber while maintaining an acceptable taste and organoleptic properties.
    Type: Grant
    Filed: November 7, 2005
    Date of Patent: December 8, 2009
    Assignee: Kraft Foods Global Brands LLC
    Inventors: Edward C. Coleman, Abigail H. Schmid, Meagan C. Katz, Sharon Birney
  • Publication number: 20090155444
    Abstract: The present invention relates to food materials containing a high concentration of vegetable protein and whole grains and processes for their manufacture. More particularly, the present invention relates to protein extrudates containing high concentrations of soy protein and whole grains, processes for manufacturing such protein extrudates, and the use of such protein extrudates as food ingredients.
    Type: Application
    Filed: December 12, 2007
    Publication date: June 18, 2009
    Applicant: SOLAE, LLC
    Inventors: Phillip I. Yakubu, Andrew J. Klein
  • Publication number: 20090155425
    Abstract: Dry milling methods for preparing oat products enriched in the content of ?-glucan and methods for preparing foodstuffs incorporating such an enriched oat product especially ready-to-eat cereals are provided. Heat conditioned dehulled oats are dry milled to form a coarse whole non defatted oat flour and then, without a preceding removal of fat, dry fractionated into coarser bran and finer oat flour fractions at multiple stages. The coarse oat flour is first dry classified to separate or form a coarser fraction oat bran containing more concentrated ?-glucan and a finer oat flour or starch containing or endosperm containing fraction. The oat bran is subjected to second and third rounds of milling and classification to form a high ?-glucan content (>7-9%) oat bran and a low ?-glucan content (3%) oat flour. The oat bran and oat flours can be used to prepare foodstuffs such as ready-to-eat cereals.
    Type: Application
    Filed: February 20, 2009
    Publication date: June 18, 2009
    Applicant: GENERAL MILLS, INC.
    Inventors: John H. Hellweg, John D. McKeehen, Michael Dietsch
  • Publication number: 20090087522
    Abstract: A protein-enriched food product having enhanced texture characteristics combined with ease of use, a method of its manufacture and a method of its packaging is disclosed. The protein-enriched food product comprises a coarsely granulated mixture of cereal pieces combined with a finely granulated high-protein powder mixture. The cereal mixture has a moisture level between 2% and 20% by weight, and comprises a edible fiber material so that fiber content is between 2% and 20% by weight. The protein powder mixture has a moisture level between 2% and 15% by weight, and includes about 50 to 95% by weight of protein. A novel method of manufacture and packaging disclosed permits a consistent blending of the coarsely granulated mixture of cereal pieces with the finely granulated protein powder mixture in a compact package, while maintaining the larger granularity of the cereal mixture.
    Type: Application
    Filed: October 2, 2007
    Publication date: April 2, 2009
    Inventors: Theodore R. Casey, Michael Casid
  • Patent number: 7494683
    Abstract: Dry milling methods for preparing oat products enriched in the content of ?-glucan and methods for preparing foodstuffs incorporating such an enriched oat product especially ready-to-eat cereals are provided. Heat conditioned dehulled oats are dry milled to form a coarse whole non defatted oat flour and then, without a preceding removal of fat, dry fractionated into coarser bran and finer oat flour fractions at multiple stages. The coarse oat flour is first dry classified to separate or form a coarser fraction oat bran containing more concentrated ?-glucan and a finer oat flour or starch containing or endosperm containing fraction. The oat bran is subjected to second and third rounds of milling and classification to form a high ?-glucan content (>7-9%) oat bran and a low ?-glucan content (3%) oat flour. The methods are low cost and commercially practical. Preferably, the high ?-glucan content oat bran and oat flour fractions can have a syringic acid to ferulic acid ratio of at least 2.
    Type: Grant
    Filed: January 13, 2004
    Date of Patent: February 24, 2009
    Assignee: General Mills IP Holdings II, LLC
    Inventors: John H. Hellweg, John D. McKeehen, Michael Dietsch
  • Patent number: 7455871
    Abstract: A method of manufacturing starch-free flour includes the steps of grinding a starch-free rice bran to form a bran powder; finely grinding the bran powder under a predetermined circumstance to form nano bran fine particles carrying positive charges and having water and oil absorbing ability; and mixing the nano bran fine particles with protein powders and gluten powders to form the starch-free flour.
    Type: Grant
    Filed: July 21, 2005
    Date of Patent: November 25, 2008
    Inventor: Eukki Qi Yu
  • Patent number: 7431954
    Abstract: Cooked cereal dough products are provided that are fortified with calcium from multiple sources, at least a major portion of which is supplied by calcium phosphate salts having an median particle size of 2 to 15 ?m. Dried cereal finished products such as Ready-To-Eat breakfast cereals are fabricated from cooked cereal doughs that can comprise even lightly colored cereal materials. Methods for preparing such calcium fortified cooked cereal compositions and dried cereal finished food products essentially comprise: A. providing a calcium fortified cooked cereal dough or mass containing multiple calcium sources, at least a portion of which is supplied by calcium phosphate; B. forming the lightly colored calcium fortified cereal dough into pieces; and, C. drying the pieces to form the finished food products fortified with high levels of calcium, preferably puffed RTE cereal pieces.
    Type: Grant
    Filed: June 29, 2005
    Date of Patent: October 7, 2008
    Assignee: General Mills Holdings II, LLC
    Inventors: Darryl J. Ballman, Sean W. Creedon, James W. Geoffrion, Thomas D. Hede, Mathew F. Langenfeld, Jonathan E. Trautz
  • Patent number: 7413760
    Abstract: Visually appealing heterogeneous puffed flaked Ready-to-Eat (“R-T-E”) cereal products with varied texture and density have a first continuous denser portion and a second discontinuous portion in the form of more highly puffed discrete regions. The R-T-E cereal products are fabricated from a dried heterogeneous cooked cereal mass comprising a continuous phase provided by macerated cooked cereal ingredients, e.g., cut whole wheat and a discontinuous phase containing added discrete hydrated intact parboiled medium grain rice. The cereal products are made by preparation methods involving forming the workable heterogonous cooked cereal dough into wet pellets having discrete pieces of the parboiled rice; drying the wet pellets to form dried pellets; flaking the dried pellets to form wet flakes; and, heating the wet flakes to dry and puff the flakes to form puffed flakes having 2-5% moisture and bulk density of 270-480 g/liter. The flakes can be pre-sweetened.
    Type: Grant
    Filed: August 15, 2005
    Date of Patent: August 19, 2008
    Assignee: General Mills, Inc.
    Inventors: Daniel R. Green, Nathan W. Lukecart
  • Publication number: 20080181991
    Abstract: Embodiments of the present invention provide a flake having a high level of whole grains, such as oat groats, nuts and/or other particulate. An embodiment of the present invention provides a flake having a low degree of degradation giving the flake a granola appearance and texture, a relatively large thickness of the flake, which further contributes to the appearance and the crunchy texture, and/or uses a low degree of cook to the binding constituent that provides the high viscosity for binding and a resultant crunchy texture.
    Type: Application
    Filed: January 29, 2008
    Publication date: July 31, 2008
    Applicant: Golden Temple of Oregon, LLC
    Inventors: Larry Donald Schopf, Bryan Jarel Streety, Guru Hari Singh Khalsa, Peter Hynding Mattson
  • Patent number: 7291354
    Abstract: One method of forming a food product comprises placing a puffed grain in a blending container, placing a fluidized nutrient in the blending container, blending the puffed grain and the fluidized nutrient to form a puffed product, and dehydrating the puffed product to form a de-puffed food product.
    Type: Grant
    Filed: December 23, 2003
    Date of Patent: November 6, 2007
    Inventor: Forrest Luther (“Skip”) Cockerum
  • Patent number: 7063866
    Abstract: A coated, uncooked oat product is provided that has no added fat and comprises uncooked oat flakes having a coating adherent to the oat flakes. A coated, oat flake agglomerate is also provided, wherein each agglomerate comprises at least two uncooked oat flakes and has a fat-free coating. A flavored, coated oat product in bulk and a flavored, coated, agglomerated oat product are provided, both of which products have flavors uniformly distributed throughout the bulk. Corn grit products are also provided and include (1) individual pieces of corn grit having a fat-free coating and (2) clusters of corn grit pieces having a fat-free coating.
    Type: Grant
    Filed: September 7, 2004
    Date of Patent: June 20, 2006
    Assignee: The Quaker Oats Company
    Inventors: James Hansa, Alice Hibbs, Kent Salisbury
  • Patent number: 6951659
    Abstract: A method of coating uncooked, flaked oats with a desired fat-free coating to form the uncoated, uncooked, flaked oats product is provided. The method involves coating the flaked oats by spraying the flaked oats with coating material, drying the coated, uncooked, flaked oats until the flaked oats have attained the desired moisture content, and packaging the coated, uncooked, flaked oats. The method forms a coated, unagglomerated, uncooked, flaked oats product which is packaged in bulk as discrete, coated, uncooked, flaked oats.
    Type: Grant
    Filed: January 6, 2004
    Date of Patent: October 4, 2005
    Assignee: The Quaker Oats Company
    Inventors: James Hansa, Alice Hibbs, Kent Salisbury
  • Patent number: 6805888
    Abstract: The present invention relates to a method for preparing a puffed grain food product having a mixture of puffable low expansion grain and puffable high expansion grain. Flavoring agents, coloring agents or mixtures thereof are absorbed into the puffable low expansion grain pieces. The treated puffable low expansion grain pieces are then mixed with the puffable high expansion grain pieces, placed in a mold, and puffed to form an edible puffed grain food product.
    Type: Grant
    Filed: June 22, 2001
    Date of Patent: October 19, 2004
    Assignee: The Quaker Oats Company
    Inventor: Rei-Young Amos Wu
  • Patent number: 6759077
    Abstract: The present invention provides an improved breakfast cereal biscuit comprising grain which includes waxy grain in an amount of at least 20% by weight of total grain content. The grain has been hydrated and cooked either sequentially or simultaneously, rolled into flakes, and either agglomerated and toasted into a desired biscuit shape or toasted and agglomerated into a desired biscuit shape. A process for the production of the improved breakfast cereal biscuit is also provided. The improved breakfast cereal biscuit typically exhibits extended bowl life, has improved nutritional qualities, is tender and crisp in texture, has better flavors, and requires reduced energy in the manufacturing process, when compared to standard flaked wheat breakfast cereal biscuits.
    Type: Grant
    Filed: August 24, 2001
    Date of Patent: July 6, 2004
    Assignee: Byron Australia Pty. Ltd.
    Inventors: Deborah Ann Lewis, David Adrian Lewis, Victor Marcus Lewis
  • Patent number: 6723357
    Abstract: High energy food product which consists primarily of an admixture of barley, flax and teff, and a binder which holds the admixture together. The binder includes corn syrup, honey, canola oil, ground sunflower seeds, and it is added to the admixture after the barley, flax and teff have been mixed together. The process is carried out in a way which prevents light from causing deterioration of either the admixture or the final product.
    Type: Grant
    Filed: October 26, 2000
    Date of Patent: April 20, 2004
    Inventors: Tessema Dosho Shifferaw, Yodit G. Wolde
  • Publication number: 20040037941
    Abstract: A method is described in which expanded snack and breakfast cereal products are produced with durum wheat flour, durum semolina, durum granular or other products of Triticum Durum and which can be produced in a simple and quick process which, surprisingly, eliminates the disadvantages of prior art. Furthermore, the invention related to a product produced according to the new method.
    Type: Application
    Filed: May 21, 2003
    Publication date: February 26, 2004
    Inventor: Ole Knudsen
  • Patent number: 6685976
    Abstract: A coated, uncooked oat product is provided that has no added fat and comprises uncooked oat flakes having a coating adherent to the oat flakes. A coated, oat flake agglomerate is also provided, wherein each agglomerate comprises at least two uncooked oat flakes and has a fat-free coating. A flavored, coated oat product in bulk and a flavored, coated, agglomerated oat product are provided, both of which products have flavors uniformly distributed throughout the bulk. Corn grit products are also provided and include (1) individual pieces of corn grit having a fat-free coating and (2) clusters of corn grit pieces having a fat-free coating. A method of coating uncooked oat flakes with a desired fat-free coating to form the coated, uncooked oat product is also provided.
    Type: Grant
    Filed: January 19, 2000
    Date of Patent: February 3, 2004
    Assignee: The Quaker Oats Company
    Inventors: James Hansa, Alice Hibbs, Kent Salisbury
  • Publication number: 20040013789
    Abstract: A process for producing tomato flakes that are stable to cooking, by roller-drying an aqueous suspension containing tomato concentrate, starch and pectin or alginate. The flakes are treated with an aqueous solution containing calcium ions.
    Type: Application
    Filed: June 23, 2003
    Publication date: January 22, 2004
    Inventor: Horst Klukowski
  • Patent number: 6610335
    Abstract: A coated corn grit product is provided that has individual pieces of corn grit having a fat-free coating. A coated corn grit product is also provided that has clusters of corn grit pieces having a fat free coating. The fat free coating is made from at least one material selected from colorants, flavors, nutrients, and sweeteners.
    Type: Grant
    Filed: December 15, 2000
    Date of Patent: August 26, 2003
    Assignee: The Quaker Oats Company
    Inventors: James Hansa, Alice Hibbs, Kent Salisbury
  • Patent number: 6592920
    Abstract: Ready-to-eat cereal is prepared in modified sequence utilizing an apparatus to efficiently apply antioxidant or other useful minor ingredients for ready-to-eat cereal products as they are being conveyed through a conduit, preferably by gravity. The apparatus includes a conduit having an inlet and an outlet, and an external wall defining a passage between the inlet and outlet. The passage has a central zone and a radially displaced application zone adjacent the external wall. A baffle is suspended within the passage to deflect a downward flow of particulate cereal material toward the application zone. A spray applies the minor ingredient onto the particulate cereal in the application zone. Efficiencies in equipment and processing are achieved. Storage life of cereal products awaiting further processing and, thus, final product quality, is enhanced.
    Type: Grant
    Filed: June 21, 2001
    Date of Patent: July 15, 2003
    Assignee: Kraft Foods Holdings, Inc.
    Inventors: Dennis W. Charles, Thomas P. Johnson, Allan R. Olson
  • Publication number: 20030113429
    Abstract: The invention described in this application relates to food compositions such as breakfast cereals, bread and the like which have an enhanced dietary fibre content. In each case the source of dietary fibre is a starch, preferably a maize starch, having an amylose content of 50% or more, the starch being incorporated into a food composition as appropriate. Alternatively, grains or legumes or parts thereof which include starch of this amylose content may be used.
    Type: Application
    Filed: September 3, 2002
    Publication date: June 19, 2003
    Inventors: Kenneth John McNaught, Ian Lewis Brown, Robert Ganly
  • Patent number: 6472004
    Abstract: A coated, uncooked oat product is provided that has no added fat and comprises uncooked oat flakes having a coating adherent to the oat flakes. A coated, oat flake agglomerate is also provided, wherein each agglomerate comprises at least two uncooked oat flakes and has a fat-free coating. A flavored, coated oat product in bulk and a flavored, coated, agglomerated oat product are provided, both of which products have flavors uniformly distributed throughout the bulk. Corn grit products are also provided and include (1) individual pieces of corn grit having a fat-free coating and (2) clusters of corn grit pieces having a fat-free coating.
    Type: Grant
    Filed: December 15, 2000
    Date of Patent: October 29, 2002
    Assignee: The Quaker Oats Company
    Inventors: James Hansa, Alice Hibbs, Donald Salisbury
  • Publication number: 20020151733
    Abstract: Methods of manufacturing and processing corn oil and corn meal obtained from whole corn are included in useful products. The corn oil is extracted from the whole corn to form the corn meal. The corn oil generally comprises levels of nutrients not found in commercially available corn oils, since most or all of the corn grain, rather than just the germ, is exposed to the extraction process. The corn grain generally includes the steps of flaking corn grain having a total oil content of from about 3% to about 6% and extracting a corn oil from the flaked corn grain.
    Type: Application
    Filed: January 15, 2002
    Publication date: October 17, 2002
    Applicant: Renessen LLC
    Inventors: James F. Ulrich, Neal T. Jakel, Joel Ingvalson, Micheal J. Tupy, Douglas C. Kotowski, Francis Amore, Michael J. Beaver, Eugene J. Fox, Alexander Patist, Troy T. Lohrmann
  • Patent number: 6451367
    Abstract: The invention described in this application relates to food compositions such as breakfast cereals, bread and the like which have an enhanced dietary fiber content. In each case the source of dietary fiber is a starch, preferably a maize starch, having an amylose content of 50% or more, the starch being incorporated into a food composition as appropriate. Alternatively, grains or legumes or parts thereof which include starch of this amylose content may be used.
    Type: Grant
    Filed: October 12, 2001
    Date of Patent: September 17, 2002
    Assignee: Penford Holdings Pty Limited
    Inventors: Kenneth John McNaught, Ian Lewis Brown, Robert Ganly
  • Patent number: 6451362
    Abstract: Phytoglycogen coatings on Ready-to-Eat cereals provide extended bowl life. When added to food surfaces prior to frying, phytoglycogen decreases loss of crispness during post-frying storage, and also improves the appearance and flavor of the fried product.
    Type: Grant
    Filed: January 29, 1999
    Date of Patent: September 17, 2002
    Assignee: The Regents of the University of California
    Inventors: R. Paul Singh, Clara O. Rovedo, José A. Cura
  • Patent number: 6391372
    Abstract: Annatto-caramel food colorant blends having a pH of about 9.1 to 10 that exhibit improved stability against precipitation and provide a rich brown color are particularly useful for use in RTE cereals. The blends are characterized by low ammonia contents (<0.05%). Methods for preparing low ammonia content caramel color solutions involve adding KOH to a caramel solution to a pH of >10, off gassing ammonia to reduce the ammonia content to <0.05%, and acidifying the caramel colorant to a pH of 6.5 to 7 to provide a treated low ammonia neutral aqueous caramel colorant. An aqueous annatto colorant having a pH of about 12.5 to 13.5 is admixed with the treated low ammonia neutral caramel solution in a solids weight ratio of about 1:1 to about 4:1.
    Type: Grant
    Filed: October 27, 2000
    Date of Patent: May 21, 2002
    Assignee: General Mills, Inc.
    Inventors: Malathy Nair, James W. Geoffrion, Mark A. Kooyman
  • Patent number: 6391374
    Abstract: Soy-based, flaked food products are provided. In one form, the food product includes defatted soy flakes, an exogenous source of protein and isolated starch. The product may further include a cereal grain, wherein the defatted soy flakes are present in the product in greater amounts by weight than the cereal grain. The defatted soy flakes may be pre-toasted to reduce the bittery, beany off-flavors of the soybean. Methods of producing the soy-based, flaked food products are also provided.
    Type: Grant
    Filed: May 1, 2000
    Date of Patent: May 21, 2002
    Assignee: Purdue Research Foundation
    Inventors: Jonathan Arthur Gray, Nicholas Louis Rozzi, Laura Ann Zimmer, Atina Marie Biehle, Avery Kent Solco, Aaron Lee Davis