Starch Base Snack Product Patents (Class 426/808)
  • Patent number: 8877277
    Abstract: A method for making an expanded snack piece using supercritical fluid extrusion is disclosed. A mixture of shear thinning starch and heat-sensitive ingredients are input into an extruder, hydrated, and mixed with supercritical fluid. The extrudate can be subjected to further processing to set or alter its structure.
    Type: Grant
    Filed: November 29, 2011
    Date of Patent: November 4, 2014
    Assignee: Frito-Lay North America, Inc.
    Inventor: Girish Ganjyal
  • Patent number: 8846124
    Abstract: A method for forming a pressed, baked food product including providing a dough intermediate puck. The dough intermediate puck is processed through a first, compression station that applies a compression force and heat to the dough intermediate puck, resulting in a pressed puck. The pressed puck is processed through a second, dwell and heating station that contacts opposing major surfaces of the pressed puck in a manner allowing the pressed puck to naturally rise and applies heat to the puck, resulting in a pressed, at least partially-baked, food product. The above steps are characterized by continuous movement of the puck from an upstream end of the first station to a downstream end of the second station. In one embodiment, residual heat from the first station is applied in the second station.
    Type: Grant
    Filed: June 22, 2005
    Date of Patent: September 30, 2014
    Assignee: General Mills, Inc.
    Inventor: Thomas E. Heinzen
  • Patent number: 8808785
    Abstract: The invention is a high fiber puffed rice snack food that may be hand made using unique steps that include fully cooking white rice (rice endosperm), drying the white rice, and then frying the dry white rice. The process produces a unique form of puffed rice that has a distinctive unique flavor and appearance. When long grain white rice is used the puffed rice product is more fluffy and puffy product as compared to when medium grain or short grain white rice are used. The medium grain white rice product tends to have a firmer texture, and the short grain white rice tends to be sticker. After the product is fried it may be flavored with salt, with syrup, or with other desired flavorings or additives.
    Type: Grant
    Filed: February 24, 2012
    Date of Patent: August 19, 2014
    Inventor: Katayoun Nouri Esfandiari
  • Patent number: 8790736
    Abstract: The present invention discloses a snack food product having savory granola clusters that is rich in whole grains, fibers and nuts, designed to provide a satisfying snack between meals or in place of a meal.
    Type: Grant
    Filed: October 1, 2012
    Date of Patent: July 29, 2014
    Assignee: Frito-Lay North America, Inc.
    Inventors: R. Todd Smith, Alex Tipton
  • Patent number: 8765203
    Abstract: A method for preparing a low-fat snack food fries the snack food, removes some of the oil accumulated by the frying, re-applies oil onto the surface of the snack food and then applying a seasoning or flavoring that adheres to the snack food via the surface coating of oil.
    Type: Grant
    Filed: October 31, 2011
    Date of Patent: July 1, 2014
    Assignee: Diamond Foods, Inc.
    Inventors: Joe McCarthy, Carolyn Richards Ottenheimer
  • Patent number: 8507462
    Abstract: Methods of controlling serum glucose levels in an individual are described, the methods including the step of administering to said individual a therapeutic food composition comprising a waxy and/or hydrothermally treated starch. The method may be used to treat or prevent hypoglycaemia in patients susceptible to hypoglycaemic episodes, for example patients with glycogen storage disease, diabetes or liver disease. The method may also be used in sports nutrition. Also described are compositions for use in the methods.
    Type: Grant
    Filed: November 8, 2004
    Date of Patent: August 13, 2013
    Assignee: Glycologic Limited
    Inventors: Xin Qi, Richard Tester
  • Patent number: 8486475
    Abstract: Rice flour compositions having a Peak Viscosity of from about 4 RVU to about 130 RVU. In one embodiment, the rice flour compositions have a Final Viscosity of from about 4 RVU to about 220 RVU. Preferably, the compositions have a WAI of from about 2.6 to about 9. In a preferred embodiment, the Peak Viscosity of the rice flour compositions is ?about 55(WAI)-145. 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 doughs formed from the inventive rice flour composition are sheetable and elastic, and fabricated snacks made from the doughs have the desired taste and texture characteristics. A dry blend for a preferred fabricated snack comprises from about 2% to about 100%, preferably from about 3% to about 33%, most preferably from about 4% to about 17%, of the rice flour composition.
    Type: Grant
    Filed: August 6, 2004
    Date of Patent: July 16, 2013
    Inventors: Maria Dolores-Martinez-Serna Villagran, Marko Stojanovic, David Cammiade Gruber, David Shang-Jie Chang
  • Patent number: 8377493
    Abstract: A method for making a cooked rolled snack food from a starch based dough. The starch based dough is admixed with a small average particle size monoglyceride. The dough is then rolled and cooked in hot oil. The fatty acid chain is disposed within the helical amylose molecules in the starch-based dough and provides structural support within the helix. This support helps control inward expansion of the rolled dough snack during frying.
    Type: Grant
    Filed: November 4, 2010
    Date of Patent: February 19, 2013
    Assignee: Frito-Lay North America, Inc.
    Inventors: Thomas George Crosby, Geoffrey Thomas Ley, V. N. Mohan Rao, Dianne Renee Ripberger
  • Patent number: 8372467
    Abstract: Potato chip cooking process and apparatus includes controlled cooking of potato slices from the initial to the final cooking stages. Slices are deposited in hot cooking oil to develop a slice pack which is carried along a cooking path during which the pack is agitated and mixed by paddle means or tumbled so that the individual slices receive maximum contact with the cooking medium. The cooking path may be divided into one or more stages in each of which the cooking times and temperatures are selected and maintained to produce potato chips of different styles having a final moisture content in the range of 1.2% to 2%. Further disclosed are apparatus that includes temperature and oil circulation controls for the oil heat exchangers dedicated to each stage of a cooking protocol.
    Type: Grant
    Filed: July 22, 2008
    Date of Patent: February 12, 2013
    Assignee: Heat and Control, Inc.
    Inventors: Andrew A. Caridis, John Macrae Silvester, Anthony Wade Morris, Thomas John Miller, Enrique Alejandro Leon
  • Patent number: 8318229
    Abstract: A method and apparatus to impart a random curvature to frying pre-formed snack pieces in a multi-layer fryer through the use of a contoured submerger. The shape of the contours of a contoured submerger imparts a random final curvature to each snack piece as snack pieces pass through a glass transition during frying. The contours are chosen so as to achieve a desired bulk density for the packaged fried snack products. Such method and apparatus are also useful in controlling the amount of change in bulk density or amount of settling of a packaged product during shipping or handling.
    Type: Grant
    Filed: January 24, 2005
    Date of Patent: November 27, 2012
    Assignee: Frito-Lay North America, Inc.
    Inventors: Pravin Maganlal Desai, John Mampra Mathew, Gerald James Vogel
  • Patent number: 8293308
    Abstract: A method for producing wafers by extrusion comprising the steps of a. Preparing an ingredient mix b. Feeding the mix in an extruder and cooking the mix c. Extruding the cooked mix such that an extruded and expanded non-planar structure is formed d. Unfolding the structure to give a large extruded sheet e. Subjecting the extruded sheet to stretching/pulling f. Adjusting the sheet in order to obtain a desired thickness g. Drying the sheet h. Separating the sheet into wafers of desired dimensions The invention also relates to the wafers thus produced and to a wafer production line.
    Type: Grant
    Filed: September 10, 2007
    Date of Patent: October 23, 2012
    Assignee: Nestec S.A.
    Inventors: Christophe Dautremont, Rodolfo De Acutis, Hugo Piguet
  • Patent number: 8277858
    Abstract: The present invention is directed towards a method for making a healthy snack food having an appearance and taste similar to conventional fried snack products without the use of an oil-flying process. The method of the present invention includes the steps of providing food slices from a starch-based food or dough. The food slices can be blanched and a controlled amount of oil can be added to enhance final organoleptical properties. The food slices are then rapidly dehydrated to a much lower moisture content in a primary drying step that simulates conventional frying dehydration rates. A food snack, such as a corn or potato-based snack, produced by this method is a low-fat, ready-to-eat snack having the conventional texture and taste associated with fried snack products.
    Type: Grant
    Filed: June 28, 2011
    Date of Patent: October 2, 2012
    Assignee: Frito-Lay Trading Company GmbH
    Inventors: John Richard Bows, Colin Jeffrey Burnham, David Lester Hickie, Greg Paul Hilliard, Michelle Louise Lock, Brian Richard Newberry, Rocco Dominic Papalia, Joanna Louise Peart
  • Patent number: 8277865
    Abstract: A snack chip comprising from about 15% to about 60% of vegetable material; from about 40% to about 65% of starch material made from materials selected from the group consisting of tapioca, rice and mixtures thereof; from about 0.1% to about 3.0% water; and from about 1% to about 20% of optional ingredients. At least about 40% of the starch material is pre-gelatinized. The snack chip can be made by combining the vegetable material and dry ingredients with water to form a dough which is then sheeted, dried without the use of a heated extruder to form a half product, which is cooked to form the snack chip.
    Type: Grant
    Filed: February 14, 2008
    Date of Patent: October 2, 2012
    Inventors: Paul Ralph Bunke, Athula Ekanayake, Priscilla G Hammond, Robert Lawrence Prosise, Peter Yen-Chih Lin, Sharon Lee Schnur
  • Patent number: 8231924
    Abstract: Methods for reducing the sodium content of finished food products comprising adding trehalose to suitable food products in an amount ranging from greater than 0% to less than 1.5% by weight of the finished food product and by optionally further adding sodium and or potassium. Ingredient systems for achieving salt (i.e. sodium) reduction in suitable food products are also provided. The ingredient systems comprise trehalose and can include sodium, potassium, or combinations thereof.
    Type: Grant
    Filed: August 19, 2005
    Date of Patent: July 31, 2012
    Assignee: Cargill, Incorporated
    Inventors: Krishnamurthy Ganesan, Hans F. Zoerb, Gerard Mullally
  • Patent number: 8231925
    Abstract: Methods for reducing the sodium content of finished food products comprising adding trehalose to suitable food products in an amount ranging from greater than 0% to less than 1.5% by weight of the finished food product and by optionally further adding sodium and or potassium. Ingredient systems for achieving salt (i.e. sodium) reduction in suitable food products are also provided. The ingredient systems comprise trehalose and can include sodium, potassium, or combinations thereof.
    Type: Grant
    Filed: February 2, 2007
    Date of Patent: July 31, 2012
    Assignee: Cargill, Incorporated
    Inventors: Krishnamurthy Ganesan, Hans Zoerb, Gerry Mullally, Dwight Weigle, Timm Adams
  • Patent number: 8216620
    Abstract: A dual-textured food substrate having large seasoning bits whereby the bits are substantially adhered to the food substrate, or chip with a dry adhesive. The food substrate has a non-particulate second topping that is softer than the food substrate. The underlying cooked food substrate is substantially flat. The food ingredient properties are optimized to provide a shelf-stable dual-textured food product.
    Type: Grant
    Filed: January 6, 2006
    Date of Patent: July 10, 2012
    Assignee: Frito-Lay North America, Inc.
    Inventors: Adrianna Ashley Heywood, K. Michael King, Richard Todd Smith, Heather Ann Longo
  • Patent number: 8197842
    Abstract: A novel dietary supplement and methods for the manufacture of the same are disclosed for feeding to equines and other animals. The dietary supplement of the present invention is beneficial to the health of equines and other animals. The dietary supplement of the present invention consists of safe and natural ingredients rather than drugs, and is orally administrable. The ingredients of the dietary supplement make the dietary supplement of the present invention highly beneficial to the health of equines and other animals.
    Type: Grant
    Filed: February 9, 2010
    Date of Patent: June 12, 2012
    Assignee: Freedom Health, LLC
    Inventors: Peter M. J. Bedding, Franklin L. Pellegrini
  • 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
  • Patent number: 8110240
    Abstract: A method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on the manipulation of various unit operations used in the production of food products, particularly the peeling, cooking, and rejecting unit operations. For example, the peeling unit operation can be modified to provide a more fully peeled potato slice. The cooking unit operation can be modified by cooking to higher moisture and/or at lower hot oil temperatures to minimize the high-temperature/low-moisture conditions most favorable for acrylamide formation. The rejection unit operation can be modified to reject defects that result in high levels of acrylamide.
    Type: Grant
    Filed: June 12, 2008
    Date of Patent: February 7, 2012
    Assignee: Frito-Lay North America, Inc.
    Inventors: Catherine Sarah Cantley, Pravin Maganlal Desai, Enrique Michel, V. N. Mohan Rao, George Vindiola
  • Patent number: 8048465
    Abstract: A method of forming elbow-shaped crackers using a die cutter is provided. By one approach, the method includes first preparing a cracker dough, and then sheeting the cracker dough to form a dough sheet having a thickness. Next, the formed dough sheet is advanced through a die cutter to form a plurality of elbow-shaped dough pieces from the dough sheet. The formed dough pieces have a non-symmetrical degree of curvature between top and bottom sides thereof so that the formed dough pieces have a recognizable elbow-shaped configuration and the plurality of formed dough pieces are nested together by the die cutter so that there is no sheeted cracker dough remaining between adjacently nested dough pieces.
    Type: Grant
    Filed: February 3, 2009
    Date of Patent: November 1, 2011
    Assignee: Kraft Foods Global Brands LLC
    Inventors: Kenchu A. Tham, Edward Kevin McHugh, Steven Peter Zubanas
  • Patent number: 8039030
    Abstract: Microwaveable popcorn compositions, products and methods of making the same are disclosed. The composition includes unpopped popcorn kernels, an oil comprising at least one omega-3 LC PUFA, and an oil that is solid at about 20° C. The an oil comprising at least one omega-3 LC PUFA can include a microbial oil prepared by extraction with isopropanol and water in the absence of winterization.
    Type: Grant
    Filed: June 30, 2006
    Date of Patent: October 18, 2011
    Assignee: Martek Biosciences Corporation
    Inventors: Jesus Ruben Abril, Thayne Fort
  • Patent number: 7993693
    Abstract: The present invention is directed towards a method for making a healthy snack food having an appearance and taste similar to conventional fried snack products without the use of an oil-frying process. The method of the present invention includes the steps of providing food slices from a starch-based food or dough. The food slices can be blanched and a controlled amount of oil can be added to enhance final organoleptical properties. The food slices are then rapidly dehydrated to a much lower moisture content in a primary drying step that simulates conventional frying dehydration rates. A food snack, such as a corn or potato-based snack, produced by this method is a low-fat, ready-to-eat snack having the conventional texture and taste associated with fried snack products.
    Type: Grant
    Filed: January 18, 2008
    Date of Patent: August 9, 2011
    Assignee: Frito-Lay Trading Company GmbH
    Inventors: John Richard Bows, Colin Jeffrey Burnham, David Lester Hickie, Greg Paul Hilliard, Michelle Louise Lock
  • Patent number: 7985438
    Abstract: This invention refers to a method for producing integrally flavored non-fried snacks, as well as the preparation thereof, in which upon internally flavoring the pellet, flavors prevail, since a cold-extrusion process similar to that used for producing pastas is used, wherein the temperature does not exceed 100° C., thereby flavors degrades not. In order to produce the snacks according to this, it is required to use pre-gelatinized flours. The flavored pellet undergoes a baking process at a high temperature during a short period of time. An internally flavored snack is produced, to which it is possible to add functional ingredients which would degrade using a normal extrusion process.
    Type: Grant
    Filed: December 1, 2005
    Date of Patent: July 26, 2011
    Assignee: IHS Global S.A.P.I. De C.V.
    Inventors: Simón Sacal Mizrahi, Marcos Baez Fernández
  • Patent number: 7947320
    Abstract: The present invention discloses a method for making a multi-grain, whole grain baked snack food product with a soft, crunchy texture similar to a cracker. Ingredient formula ranges have been determined that maximize the amount and number of nutritious whole grains present in the snack food, while still keeping the texture soft and crunchy, and the color and flavor acceptable. The ingredients are combined with water to make a dough, which is then sheeted and cut into pieces. The pieces are baked to produce a multi-grain, whole grain baked snack food.
    Type: Grant
    Filed: February 12, 2009
    Date of Patent: May 24, 2011
    Assignee: Frito-Lay North America, Inc.
    Inventors: Pierre Faa, Richard Lai
  • Patent number: 7931928
    Abstract: A method for making an expandable half-product or pellet suitable for cooking by microwave oven (or other method such as frying) that results in a non-uniform, random design, while having a distinct pattern or style. The half product design is achieved by inducing stress cracks in the half product. The stress cracks are created by a controlled drying process whereby extruded half-products are first case hardened to create an outer skin that requires an internal build-up of pressure to penetrate. After creation of the outer skin, by drying in an oven or in ambient air, the half-product is heated to permit the vapor pressure of the moisture inside the half-product to break through the outer skin and escape. Such escape points induce stress cracks in random places in the half-product. The general pattern of the stress cracks can be varied by manipulation of the time-temperature profile of the case hardening and stress cracking steps.
    Type: Grant
    Filed: April 14, 2008
    Date of Patent: April 26, 2011
    Assignee: Frito-Lay North America, Inc.
    Inventors: David Brian Emerson, Karoline Marie Kensinger Russell, Thomas Anthony Trezza
  • Patent number: 7820223
    Abstract: The present invention discloses formulations for sheeted, baked sweet potato chips that have a light, crispy texture similar to a white potato chip. The ingredients are combined with water and oil to make a dough, which is then sheeted and cut into pieces. The pieces are baked to produce sweet potato snack chips.
    Type: Grant
    Filed: November 20, 2007
    Date of Patent: October 26, 2010
    Assignee: Frito-Lay North America, Inc.
    Inventors: Ajay Rajeshwar Bhaskar, Donald Vaughn Neel, Michael Grant Topor
  • Patent number: 7820220
    Abstract: Thin, baked fermented chips having an irregular shape and surface bubbles are produced by cutting a fermented, wheat-based compressed dough sheet into a plurality of pieces having different shapes and notches with a single rotary cutter so that the dough pieces form an interlocking pattern and the notches extend around the periphery of each piece. The notches are spaced around the periphery of each piece and facilitate separation of the dough pieces from each other while at least substantially avoiding tearing and breaking of the dough pieces. A plurality of notches of each piece are aligned or contiguous with notches of any adjacent piece in the interlocking pattern.
    Type: Grant
    Filed: April 8, 2005
    Date of Patent: October 26, 2010
    Assignee: Kraft Foods Global Brands LLC
    Inventors: Mihaelos Nicholas Mihalos, Domenico Cassone, Zena E. Forte, Joseph Fierro, Henry Fernandes
  • Patent number: 7820219
    Abstract: A novel toasted flavor additive for enhancing the toasted flavor and appearance of food products. In accordance with one embodiment of the present invention, toasted corn flavor additive (“TCF”) is made by the steps of cooking whole corn kernels in a solution of lime and water; steeping the corn; draining and washing the corn; grinding, sheeting and cutting the corn into pieces; toasting the pieces until significant browning has occurred beyond the level normally associated with consumed masa products; and grinding the toasted pieces into a powder that can be administered as toasted corn flavor additive.
    Type: Grant
    Filed: June 12, 2007
    Date of Patent: October 26, 2010
    Assignee: Frito-Lay North America, Inc.
    Inventors: Sheri Lynn Baker, John Mampra Mathew, Renu Mathew, Bruce Edward Rogers
  • Patent number: 7579036
    Abstract: A method for making partially popped popcorn from hulled corn kernel is provided. A hulled corn comprising a pericarp structure and interior endosperm having an internal moisture content is modified, such as by boiling, soaking or steaming, to achieve a predetermined moisture content sufficient to inhibit but not prevent popping of the kernel. The modified kernel is exposed to a heated environment, such as a hot air popper, until the modified endosperm expands and ruptures the endosperm, resulting in a partially popped kernel.
    Type: Grant
    Filed: March 1, 2006
    Date of Patent: August 25, 2009
    Inventor: Timothy Meamber
  • Patent number: 7507431
    Abstract: The present invention discloses a method for making a multi-grain, whole grain baked snack food product with a soft, crunchy texture similar to a cracker. Ingredient formula ranges have been determined that maximize the amount and number of nutritious whole grains present in the snack food, while still keeping the texture soft and crunchy, and the color and flavor acceptable. The ingredients are combined with water to make a dough, which is then sheeted and cut into pieces. The pieces are baked to produce a multi-grain, whole grain baked snack food.
    Type: Grant
    Filed: August 24, 2006
    Date of Patent: March 24, 2009
    Assignee: Frito-Lay North America, Inc.
    Inventors: Pierre Faa, Richard Lai
  • Patent number: 7416755
    Abstract: A rice-based snack chip made from a dough including the dry ingredients of bumped rice kernels, long-grain pregelatinized rice flour, medium-grain course white rice flour and in which the bumped rice kernels are partially hydrated, bumped, partially dehydrated and fried as the chip is made.
    Type: Grant
    Filed: May 24, 2005
    Date of Patent: August 26, 2008
    Inventor: Richard Gorski
  • Patent number: 7332187
    Abstract: A food product in the form of a connected but random, symmetrical or linear array of food portions can be served as an entree, appetizer dessert or other food. The array is adapted for manual separation and consumption. The food can take any asymmetrical or symmetrical form. The product can have a central portion or location and two or more portions that extend from the central portion that are asymmetrical or symmetrical about the central point. The portions can be filled or topped with fillings or toppings and can be designed for convenient preparation, serving, separation into individual units, and consumption by hand. The food can be uncooked, par-fried, par-baked, baked, fried, etc.
    Type: Grant
    Filed: May 1, 2003
    Date of Patent: February 19, 2008
    Assignee: Schwan's Food Manufacturing, Inc.
    Inventors: Marc A. Gaddis, David C. Rettey, Thuy N. Gonzalez
  • Patent number: 7303777
    Abstract: A continuous cooking process is disclosed that mimics the U-shaped temperature-time profile produced by a batch kettle fried potato chip operation. Potato slices are placed into hot oil in a flume portion of a continuous fryer. The potato slices exit the flume into an upstream portion of the fryer. Cooling oil is injected to the upstream portion of the continuous fryer to continuously achieve the trough portion of the U-shaped temperature-time profile. The potato slices are then further fried in the downstream portion of the fryer in a region having an increased hot oil temperature. The increased hot oil temperature occurs by injecting hot oil into the downstream portion. The temperature of injected hot oil can be controlled by the exit moisture content of the potato slices.
    Type: Grant
    Filed: July 20, 2004
    Date of Patent: December 4, 2007
    Assignee: Frito-Lay North America, Inc.
    Inventors: Ian Andries Baas, David Lawrence Barry, Graeme Russell Beasley, Jeffrey Weldon Olds, Neil David Rossiter, Ross Douglas Samuels, Michael Rajendra Kalika Singh
  • Patent number: 7297358
    Abstract: Described is an improved emulsifier system suitable for use in making dehydrated starch ingredients. Also disclosed are a process for making the dehydrated ingredients using the improved emulsifier systems, doughs made using the dehydrated ingredients and the process for making those doughs, and food products containing the dehydrated ingredients.
    Type: Grant
    Filed: July 29, 2004
    Date of Patent: November 20, 2007
    Assignee: The Procter & Gamble Company
    Inventors: Peter Yau Tak Lin, David Cammiade Gruber, Maria Dolores Martinez-Serna Villagran, Paul Seiden
  • Patent number: 7282231
    Abstract: A doughnut like a dumpling covered with sesame seeds is prepared using a powdery raw material, which comprises 50 to 80 parts by weight of ungelatinized starch, 6 to 25 parts by weight of pregelatinized starch, 7 to 30 parts by weight of wheat flour and 7 to 25 parts by weight of a saccharide. Dough used for the preparation of a doughnut like a dumpling covered with sesame seeds is obtained by adding water and, if needed, a seasoning component to the foregoing powdery raw material to thus form dough, dividing the resulting dough into small pieces and forming each small piece into a desired shape and, if needed, stuffing the shaped dough with fillings. The foregoing doughnut can be prepared by frying the foregoing dough. The doughnut like a dumpling covered with sesame seeds is excellent in the storage stability and has excellent sticky and resilient feeling upon eating like a rice cake.
    Type: Grant
    Filed: September 2, 2003
    Date of Patent: October 16, 2007
    Assignee: Marsutani Chemical Industries Co., Ltd.
    Inventors: Katsuyuki Yamamoto, Kimihito Wada
  • Patent number: 7189424
    Abstract: A rice-based snack chip made from a dough including the dry ingredients of bumped rice kernels, long-grain pregelatinized rice flour, medium-grain course white rice flour and in which the bumped rice kernels are partially hydrated, bumped, partially dehydrated and fried as the chip is made.
    Type: Grant
    Filed: March 29, 2002
    Date of Patent: March 13, 2007
    Inventor: Richard Gorski
  • Patent number: 7141257
    Abstract: The present invention includes puffed food starch material snack, in particular starch material from grains, having an improved crispy texture and a more aesthetic appearance and methods for preparing them. In general terms, the products are snack chips, cakes, crackers or the like, made from food starch material. Preferably, the starch material is provided primarily in the form of individual kernels or pellets of a cereal grain, such as rice, corn, wheat, rye, oats, millet, sorghum, barley, buckwheat, or mixtures thereof. Quantities of other food starch materials may also be employed as a co-mixed constituent, or the primary source of bulk starch material, for example potato starch material. A quantity of the grain is puffed (expanded) in a manner which forms a snack product of considerable crispiness, lightness, and unique texture to both the mouth and eye.
    Type: Grant
    Filed: January 9, 2004
    Date of Patent: November 28, 2006
    Assignee: The Quaker Oats Company
    Inventor: Jacque L. Malfait
  • Patent number: 7135201
    Abstract: The present invention includes a method of making a puffed-food starch material snack, in particular starch material from grains, having an improved crispy texture and a more aesthetic appearance. The products may be snack chips, cakes, crackers or the like, made from food starch material. Preferably, the starch material is provided primarily in the form of individual kernels or pellets of a cereal grain, such as rice, corn, wheat, rye, oats, millet, sorghum, barley, buckwheat, or mixtures thereof. According to one method, a puffing chamber is provided having inner surfaces and a chamber volume. A bulk amount of the food starch material is placed into the puffing chamber. The bulk amount of food starch material is caused to volumetrically expand. The expanding food starch material is constrained in its expansion in at least a first dimension, while permitting unconstrained expansion of the bulk amount in at least a second dimension.
    Type: Grant
    Filed: March 14, 2003
    Date of Patent: November 14, 2006
    Assignee: The Quaker Company
    Inventor: Jacque L. Malfait
  • Patent number: 7037546
    Abstract: An improved method for maintaining a designed functional shape in fabricated, expanded snack products by utilizing discrete, solid lipid particles. These lipids must be solid at room temperature with a melting point above 100° F. such that they remain discrete and solid when mixed with the dough and are subsequently sheeted or extruded. During the toasting, frying, or baking step, the solid lipid particles melt and soften and disrupt the starch matrix, thus allowing steam to escape and preventing undesirable defects such as excessive blistering, pillowing, and other shape defects that prevent the intended functionality. The addition of solid lipid particles, however, prevents steam accumulation only in the localized area where a solid lipid particle exists. Thus, by changing the level of solid lipid particles in the dough, the degree of shape deformities can be controlled.
    Type: Grant
    Filed: June 7, 2004
    Date of Patent: May 2, 2006
    Assignee: Frito-Lay North America, Inc.
    Inventors: Jennifer Elizabeth Hander, Brian Peter Jacoby, Joseph William Kelly, Donald Vaughn Neel, Mary Parsons, Darrell Lee Taylor, Nolvia Elizabeth Zelaya Montes
  • Patent number: 7011857
    Abstract: Compositions and methods of losing weight are described that are suitable for individuals susceptible to gastric hyperacidity or gastroesophageal reflux. The compositions include in part a snack food having two or more rapidly digestible carbohydrates, in which the foodstuff or an aqueous mixture of the foodstuff and water has a pH equal to or greater than about 6, and in which the snack is substantially protein-free. The method of weight loss suitable for an individual with gastric hyperacidity includes substantially limiting the individual's caloric intake to about 1400 calories or less for women and 1800 calories or less for men in which the caloric intake includes one or more substantially protein-free snack foodstuffs having two or more rapidly digestible carbohydrates, in which an aqueous mixture of the foodstuff with water has a pH equal to or greater than about 6 and in which the individual loses weight.
    Type: Grant
    Filed: March 13, 2002
    Date of Patent: March 14, 2006
    Assignee: Massachusetts Institute of Technology
    Inventors: Judith J. Wurtman, Richard J. Wurtman
  • Patent number: 6893673
    Abstract: An improved method for controlling blister formation in fabricated, expanded snack products by utilizing discrete, solid lipid particles. These lipids must be solid at room temperature with a melting point above 100° F. such that they remain discrete and solid when mixed with the dough and are subsequently sheeted or extruded. During the toasting, frying, or baking step, the solid, lipid particles melt and soften and disrupt the starch matrix, thus allowing steam to escape and preventing blisters. The blisters are only prevented, however, in the localized area where a solid, lipid particle exists. Thus, by changing the level of solid, lipid particles in the dough, the size of resulting blisters can be controlled.
    Type: Grant
    Filed: July 18, 2002
    Date of Patent: May 17, 2005
    Assignee: Frito-Lay North America, Inc.
    Inventors: Jennifer Elizabeth Hander, Brian Peter Jacoby, Joseph William Kelly, Nolvia Elizabeth Zelaya
  • Patent number: 6838108
    Abstract: A process for production of an appetizer is disclosed. The process comprises the steps of: a) adding between about 1.0 percent to 1.5 weight percent lime to a combination of water and corn to form a mixture; b) boiling the mixture until the mixture contains between about 34 to 38 weight percent moisture; d) soaking the mixture for between about 12 to 16 hours to achieve between about 46 to 52 percent moisture; d) grinding said mixture into a dough; and e) rolling and cooking said dough to produce the appetizer. This process has the quality of permitting a new product from the nixtamalized corn dough, which is acceptable to the public, and a technology that allows for the accomplishment of the above objective.
    Type: Grant
    Filed: May 1, 2002
    Date of Patent: January 4, 2005
    Inventors: Espiridion Valdes Rodriguez, Efrain Joel Peña Sanchez
  • Patent number: 6837682
    Abstract: Nutrient clusters for food products, such as for addition to Ready-To-Eat cereals, are made in the form of aggregates or clusters comprising a first particulate component; a nutrient powder blend, and sufficient binder to adhere the powder to the particulates. The nutrient clusters are in the form of pieces each weighing from about 0.3 to 5 g. and having a moisture content of about 2% to 10%. Such nutrient clusters are prepared by applying a liquid binder to the particulates to form sticky particulates, adding a powdered nutrient blend, and curing the mixtures to form hardened dried nutrient clusters. The nutrient cluster can contain 100% US recommended daily allowance of essential vitamins and minerals and can contain added macronutrients such as soy proteins, soluble fiber, and/or calcium in nutritionally dense form in as little as 5 to 15 g of nutrient clusters.
    Type: Grant
    Filed: March 4, 2003
    Date of Patent: January 4, 2005
    Assignee: General Mills, Inc.
    Inventors: Keith A. Evenson, James R. Borek, Barrie R. Froseth, Daniel R. Green, Jamileh Lakkis, Bernhard H. Van Lengerich
  • Patent number: 6830767
    Abstract: Uniformly shaped snack chips, preferably tortilla-type chips, having raised surface features and a method for preparing the same. The chips can be made from a dough composition comprising pre-cooked starch-based material and pregelatinized starch. Preferably, the snack chips have raised surface features comprising from about 12% to about 40% large surface features; from about 20% to about 40% medium surface features; and from about 25% to about 60% small surface features. In one embodiment, the average thickness of the snack chip is from about 1 mm to about 3 mm; the average thickness of raised surface features is from about 2.3 mm to about 3.2 mm; the maximum thickness of the chip is less than about 5.5 mm; and the coefficient of variation of the chip thickness is greater than about 15%.
    Type: Grant
    Filed: May 24, 2001
    Date of Patent: December 14, 2004
    Assignee: The Procter & Gamble Co.
    Inventors: Lee Michael Teras, John Russell Herring, Stephen Paul Zimmerman
  • Patent number: 6808734
    Abstract: Disclosed is a potato dough and a method for making the same. The potato dough can be used to produce food products such as mashed potatoes, potato patties, potato pancakes, and potato snacks. The potato dough can also be used to form dehydrated potato products such as flakes, flanules, granules, agglomerates, sheets, pieces, bits, flour, and particulates. The dehydrated potato products are suitable for use in a wide variety of food products, such as mashed potatoes, potato patties, potato pancakes, potato snacks, breads, gravies, and sauces. The food products made from the dough and/or from the dehydrated products produced therefrom have improved potato flavor and improved texture. Especially preferred is an improved fabricated chip.
    Type: Grant
    Filed: July 17, 2001
    Date of Patent: October 26, 2004
    Assignee: The Procter & Gamble Co.
    Inventor: Maria Dolores Martinez-Serna Villagran
  • Patent number: 6740348
    Abstract: Grain-rich snacks are produced by forming a pasty mixture comprising grain and a minor proportion of egg white, press-forming the pasty mixture to yield formed snacks, and contacting the formed snacks with superheated steam to set the egg white as binder of the snacks. Press-forming can be conducted by press-molding the pasty mixture in mold cavities or by extrusion to form rods or ribbons that are cut into snack-size pieces. Grains such as grits, oatmeal, pasta and rice in a pasty mixture with egg white may include other foods such as ground meat, chopped nuts, maple syrup, etc.
    Type: Grant
    Filed: October 23, 2001
    Date of Patent: May 25, 2004
    Assignee: Stewart Krentzman
    Inventor: Santiago A. Olavarria
  • Patent number: 6703065
    Abstract: Disclosed is a potato mash and the method for making the same. The potato mash can be used to produce food products such as mashed potatoes, potato patties, potato pancakes, and potato snacks. The potato mash can also be used to form dehydrated potato products such as flakes, flanules, granules, agglomerates, sheets, pieces, bits, flour, and particulates. The dehydrated potato products are suitable for use in a wide variety of food products, such as mashed potatoes, potato patties, potato pancakes, potato snacks, breads, gravies, and sauces. The food products made from the mash and/or from the dehydrated products produced therefrom have improved potato flavor and improved texture. Especially preferred is an improved fabricated chip.
    Type: Grant
    Filed: July 17, 2001
    Date of Patent: March 9, 2004
    Assignee: The Procter & Gamble Co.
    Inventors: Maria Dolores Martinez-Serna Villagran, Jianjun Li, David Kee Yang, David Shang-Jie Chang, Joel Franklin Evans
  • Patent number: 6676983
    Abstract: The present invention includes a method of making a puffed food starch material snack, in particular starch material from grains, having an improved crispy texture and a more aesthetic appearance. The products may be snack chips, cakes, crackers or the like, made from food starch material. Preferably, the starch material is provided primarily in the form of individual kernels or pellets of a cereal grain, such as rice, corn, wheat, rye, oats, millet, sorghum, barley, buckwheat, or mixtures thereof. Quantities of other food starch materials may also be employed as a co-mixed constituent, or the primary source of bulk starch material, for example potato starch material. A quantity of the grain is puffed (expanded) in a manner which forms a snack product of considerable crispiness, lightness, and unique texture to both the mouth and eye.
    Type: Grant
    Filed: August 26, 1999
    Date of Patent: January 13, 2004
    Assignee: The Quaker Oats Company
    Inventor: Jacque L. Malfait
  • Patent number: 6645541
    Abstract: Methods for preparing a puffable food product suitable for cooking by microwaving, deep fat frying and hot air cooking are disclosed. The methods include mixing a starch with water at a temperature and for a time sufficient to at least partially gelatinize the starch, forming the mixture into a sheet and subjecting the sheet to a steam treatment to fully gelatinize the starch. The sheet is then cooled and cut into pellets of a desired shape and the pellets are dried. The inclusion of flavoring ingredients to improve the puffability is also disclosed.
    Type: Grant
    Filed: October 22, 2001
    Date of Patent: November 11, 2003
    Assignees: Wynn Starr Flavors, Inc., Morii Foods Co., Ltd.
    Inventors: Kazuaki Morii, Kiyoshi Morii, Simpey Kuramoto, Roland Abate
  • Patent number: 6635298
    Abstract: Flour tortillas (i.e. soft tacos and tortillas, wraps, flatbreads) with improved texture and nutritional characteristics represent novel food products that can be processed using flour milled from specific barley cultivars (barley cultivars with waxy starch characteristics and high levels of fibre) as the flour source and with modifications to the die-cut or hot press tortilla methods. Tortilla chips (i.e. taco chips, sopapillas) also produced from specific types of barley flour using the previously described methods can be baked or fried. Barley tortillas and chips can also be produced from barley masa which is produced by cooking and steeping waxy barley in an alkali solution (nixtamalization).
    Type: Grant
    Filed: May 29, 2001
    Date of Patent: October 21, 2003
    Assignee: Her Majesty the Queen in right of Canada, as represented by the Department of Agriculture & Agri Food
    Inventors: Nancy Ames, Elaine J. Sopiwnyk, Mario Therrien