Dough Or Batter Type Patents (Class 426/94)
  • Patent number: 11324230
    Abstract: The present invention relates to food compositions, in particular soft food compositions comprising amorphous porous particles, the amorphous porous particles comprising sweetener, bulking agent and surfactant. Further aspects of the invention relate to a spread having an enhanced sweetness perception and a process for manufacturing a food composition having a soft texture.
    Type: Grant
    Filed: June 6, 2018
    Date of Patent: May 10, 2022
    Assignee: Societe des Produits Nestle S.A.
    Inventors: Reinhard Behringer, Mathieu Julien Destribats, Cedric Dubois, Marina Dupas-Langlet, Vincent Daniel Maurice Meunier, Joydeep Ray, Andrew Steven Whitehouse
  • Patent number: 11297870
    Abstract: Disclosed are improved sugar coatings for topically pre-sweetened food products that are sugar reduced whether in the form of a syrup or in the form of a dried coating. The syrup form is useful as an intermediate product in the preparation of pre-sweetened food products. In dry form, the present formulations can be a component part of a composite food product especially in the form of a topical coating or filling. The present invention is particularly suited for the preparation of R-T-E pre-sweetened cereals. The coating formulations comprise less than 70% sucrose, corn syrup and 1-20% non-hydrated integrated starch and preferably about 5-10% insoluble mineral salts each of particle size of about 50 microns.
    Type: Grant
    Filed: June 30, 2011
    Date of Patent: April 12, 2022
    Assignee: General Mills, Inc.
    Inventors: Christopher J. Barrett, Patrick C. Dreese, Daniel R. Green, Victor T. Huang, Christine Nowakowski, Fern A. Panda, Scott Whitman
  • Patent number: 11229222
    Abstract: An expanded extruded high protein product comprising an extrudate of a composition comprising about 10-50% by dry weight of egg white and about 50-90% by dry weight of an edible starch, wherein the product has a moisture content of less than 8%, a protein content of at least 10%, and a density of less than 100 grams per liter.
    Type: Grant
    Filed: December 9, 2008
    Date of Patent: January 25, 2022
    Assignee: Saskatchewan Egg Producers
    Inventors: Michael Katz, Naiyee Jay, Sara Lui, Dan Prefontaine
  • Patent number: 11178880
    Abstract: A yeast-free, highly digestible pizza and a method for the production of said yeast-free pizza by using a dough containing selected lactic acid bacteria are described. The use of one or more strains of lactic acid bacteria for leavening a dough comprising water, flour, salt and other ingredients intended for preparing pizzas to be frozen and thawed before their consumption is also described.
    Type: Grant
    Filed: December 28, 2015
    Date of Patent: November 23, 2021
    Assignee: MOFIN S.R.L.
    Inventors: Giovanni Mogna, Gian Paolo Strozzi
  • Patent number: 11109710
    Abstract: Disclosed herein is a cooking system for cooking food, the system including a housing defining a hollow chamber configured to receive a food container. The housing has an upper portion defining an opening to the hollow chamber. A food container having a hollow container interior is positionable within the hollow chamber. An end of the food container extends above the upper portion of the housing when the container is installed within the hollow chamber. A lid is moveably attached to the housing and is moveable between a first position that covers the upper portion of the housing and the opening to the hollow chamber when the food container is installed within the hollow chamber and a second position where the lid does not cover the opening to the hollow chamber. At least one heating element is associated with at least one of said lid and said housing.
    Type: Grant
    Filed: November 1, 2019
    Date of Patent: September 7, 2021
    Assignee: SharkNinja Operating LLC
    Inventors: Aaron Michael Gill, Ross Richardson, Naomi Kalia Williams Zabel, Da Deng, Mete Gursel, Andrew John Roy Tattersfield, Niall Christopher Denham, Roger Neil Jackson, Ronan Patrick Leahy, Evan James White, Thomas Guerin, Chris Martin, Nathaniel R. Lavins, Mackenzie Lee Swanhart, Samuel Andrew Ferguson, Scott James Stewart
  • Patent number: 10798964
    Abstract: A method for improving the moldability and 3D precision printing performance of a high-fiber dough system by adding functional carbohydrate, and belongs to the technical field of fruit-vegetable food processing. The method includes preparation of aged flour, beating and concentrating of old stalks of asparagus, beating of butter, adding functional carbohydrate to mix materials, 3D printing and the like. Baked aged flour, concentrated asparagus pulp made from the old stalks of asparagus, the butter and the functional carbohydrate are uniformly mixed, and then printed by means of a 3D printer. With carbohydrate being a major ingredient, the 3D printing materials provided contain rich dietary fibers, and can serve as basic food to provide energy for people. The precision of a printed object can be greatly improved by adjusting different printing parameters such as a nozzle diameter, a printing distance and a printing temperature.
    Type: Grant
    Filed: August 10, 2017
    Date of Patent: October 13, 2020
    Assignees: Jiangnan University, Nanjing Jianggao Drying Equipment Company Ltd.
    Inventors: Min Zhang, Zhenbin Liu, Chaohui Yang
  • Patent number: 10640277
    Abstract: A packaging or wrapping for a food product, capable of resisting to high temperatures and of eliminating the overpressure generated by the water vapour inside the packaging due to temperature rise, without the same packaging having any aperture communicating its inside and the outside environment. The packaging is also adapted to restrain/reduce the emission of odor-generating substances that are generated during the heating or baking of the packaged food product, with respect to what occurs in the absence of a packaging, or with a packaging provided with apertures.
    Type: Grant
    Filed: June 1, 2017
    Date of Patent: May 5, 2020
    Assignee: CHEF PACK, LLC
    Inventors: Arturo Giusti, Barton Lewis, Jr.
  • Patent number: 10576113
    Abstract: The probiotic powder compositions comprising probiotic microorganisms encapsulated in nutritional rich cereal powder matrix. Encapsulation of probiotics in cereal powders offers nutritive and health benefits to the consumer. The present invention further includes methods of making and using the probiotic powder compositions of the invention. The powder compositions are stable, maintains the viability of probiotic microorganisms in various formulations.
    Type: Grant
    Filed: April 18, 2017
    Date of Patent: March 3, 2020
    Inventors: Krishnakumar Illathu Madhavamenon, Balu Paulose Maliakel
  • Patent number: 10448653
    Abstract: A multi-layered food product comprises a filling encapsulated by a substantially baked yeast-leavened dough. The encapsulated filling is further encapsulated by a substantially baked chemically-leavened batter layer.
    Type: Grant
    Filed: March 14, 2012
    Date of Patent: October 22, 2019
    Assignee: Arlington Valley Farms LLC
    Inventors: Peter Jacobson, Marc de Longree
  • Patent number: 10219524
    Abstract: This disclosure is directed to a moisture-resistant edible food coating composition that comprises a polymer and an organic solvent, and a method for applying the same. The claimed edible coating has a reduced viscosity which enables more efficient application of the coating to a bakery product, reduces surface blemishes or textural defects on a frozen bakery product, and permits the frozen bakery product to show a fresh, “ready-to-eat” appearance upon thawing that will extend the shelf life and enhance the commercial value of the bakery product.
    Type: Grant
    Filed: July 21, 2014
    Date of Patent: March 5, 2019
    Inventors: Julio Alberto Torres San Juan, Jane L. Kutner, Juan Gabriel Gonzalez Juarez, Miles Elton Jones, Rolando Jesus Alanis Villarreal
  • Patent number: 10182591
    Abstract: The present invention, in an embodiment, is a product having an outer shell and an inner filling. In the embodiment, each of the outer shell and inner filling include a legume and an additive such as vitamins and minerals. In the embodiment, the outer shell and the inner filling are substantially free of grain-based flour, the product is a ready-to-eat food, the outer shell is crispy, and the inner filling is creamy.
    Type: Grant
    Filed: January 13, 2017
    Date of Patent: January 22, 2019
    Assignee: Mars, Incorporated
    Inventors: Cesar Vega Morales, Ferdynand Szlachetko
  • Patent number: 10051881
    Abstract: A method for producing instant noodles dried by a high-temperature hot air stream, wherein the noodles have a moreish taste and texture similar to fried noodles and yet have a low caloric value. The method for producing instant noodles dried by a high-temperature hot air stream comprises: step (a) producing a noodle band from a noodle dough prepared by adding an edible oil to a noodle dough material containing a raw material flour, and then producing raw noodle strands from the noodle band, step (b) adhering an edible oil to the raw noodle strands, and then steaming the raw noodle strands to produce steamed noodles, step (c) forming a noodle block by packing a predetermined amount of the steamed noodles into a retainer, and step (d) swelling and drying the noodle block by blowing a hot air stream at a temperature of 120° C. to 160° C. onto the noodle block from above and below the retainer at a stream speed of 30 m/s to 70 m/s for a period of 3 to 15 minutes.
    Type: Grant
    Filed: November 11, 2009
    Date of Patent: August 21, 2018
    Inventors: Hideki Takizawa, Takayuki Yagi
  • Patent number: 10015977
    Abstract: Stackable, farinaceous based low-fat snack chips are produced from a thin chain link strip of dough blanks by baking the strip in an oven with the strip blanks supported and carried by a lower mold assembly. Alternatively, the strip may be partially baked and then fried with the strip blanks sandwiched between upper and lower molds to produce reduced fat stackable snack chips.
    Type: Grant
    Filed: August 5, 2011
    Date of Patent: July 10, 2018
    Inventor: Steven Amory Twitty
  • Patent number: 9936694
    Abstract: This invention describes novel food bait compositions that can be used alone or in combination with blends of attractive compounds to induce attraction and feeding by mice and rats. Said compositions and blends can be used to induce mice and rats to be captured in traps or to approach and remain in a location where they will be exposed to a rodenticide.
    Type: Grant
    Filed: May 7, 2014
    Date of Patent: April 10, 2018
    Assignee: Scotts Canada Ltd.
    Inventors: Antonia E. Musso, Stephen J. Takacs, Regine M. Gries, Gerhard J. Gries
  • Patent number: 9854828
    Abstract: According to one embodiment, a system of using a three-dimensional (3D) printer to include a cannabinoid comprising: one or more extruders; one or more processors; and a storage module communicatively coupled to the one or more processors, the storage module comprises logic, upon execution by the one or more processors, that receives particulars of a 3D object; receives particulars of a cannabinoid dosage; and instructs the one or more extruders to print the 3D object based on the particulars of the 3D object and the particulars of the cannabinoid dosage, wherein at least a portion of the printed 3D object contains the type of cannabinoid described in the instructions of the particulars of the cannabinoid dosage, and the printed 3D object is edible is provided.
    Type: Grant
    Filed: September 29, 2014
    Date of Patent: January 2, 2018
    Inventor: William Langeland
  • Patent number: 9801393
    Abstract: A process for the production of a shelf-stable bakery product comprising a) preparation of a first batter containing sugar, flour, oils and/or fats etc.; b) emulsification and dosing of the first batter on a baking surface; c) steaming the first batter to form a layer of semi-baked mixture; d) dosing of a filling inside the layer of semi-baked mixture of step c), placed in a baking mold and thus obtaining an open filled semi-finished product; e) preparation of a second batter containing sugar, flour, fats and/or oils etc.; f) emulsification and dosing of the second batter on the open and filled semi-finished product of step d), thus obtaining a covered and filled semi-finished product; g) steam baking the product obtained in step f) to form a baked and filled bakery product; h) cooling; and i) packaging.
    Type: Grant
    Filed: March 30, 2015
    Date of Patent: October 31, 2017
    Assignee: BARILLA G. E R. FRATELLI S.P.A.
    Inventors: Roberto Buttini, Corrado Ferrari, Alessio D'Urso
  • Patent number: 9736485
    Abstract: An encoding apparatus includes a dividing unit that divides a target image included in an image into coding blocks, an encoding unit that encodes the target image including the coding blocks, a generating unit that generates a locally decoded image from the encoded target image, a filtering unit that applies a predetermined filtering to the locally decoded image, and a determination unit that determines, based on whether a predetermined condition is satisfied or not, whether a band offset process is applied to the locally decoded image or an edge offset process is applied to the locally decoded image.
    Type: Grant
    Filed: December 23, 2014
    Date of Patent: August 15, 2017
    Assignee: Canon Kabushiki Kaisha
    Inventor: Hiroaki Endo
  • Patent number: 9681671
    Abstract: Described are dough compositions and methods, wherein the dough composition is prepared using a metabolized portion of dough comprising bubbles, metabolically active yeast, and developed dough matrix, combined with non-metabolized yeast, and wherein the dough composition preferably has useful properties such as yeast-leavened freezer-to-oven capabilities, without the need for chemical leavening agents or modified atmosphere packaging.
    Type: Grant
    Filed: July 24, 2014
    Date of Patent: June 20, 2017
    Assignee: General Mills, Inc.
    Inventors: David J. Domingues, Vicky V. Hoel, Tammy L. McIntyre, Gregg J. Moder
  • Patent number: 9655374
    Abstract: A chocolate food product that is low in fat, dairy free, soy and lecithin free, free of added sugar or ingredients that increase sugar content, starch-free, Isomaltooligosaccharide-free, oligosaccharide-free, maltitol-free, sorbitol-free, xylitol-free, erythritol-free, and isomalt-free. The chocolate food product may comprise: a cocoa butter, an unsweetened cocoa powder, a glycerin, a coconut cream, an almond milk, a pectin, a salt, a monk fruit blend, and a coconut flour.
    Type: Grant
    Filed: March 2, 2015
    Date of Patent: May 23, 2017
    Assignee: URL IP HOLDINGS, LLC
    Inventor: Jonathan Heine
  • Patent number: 9510617
    Abstract: 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: Grant
    Filed: April 13, 2012
    Date of Patent: December 6, 2016
    Assignee: 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
  • Patent number: 9504265
    Abstract: The present invention relates to filling compositions comprising an encapsulated oil, and optionally a free liquid oil. The encapsulated oil comprises at least 40% w/w of a liquid oil encapsulated in a matrix material. The invention also relates to processes for the preparation of the filling composition and its use in composite food products.
    Type: Grant
    Filed: December 23, 2011
    Date of Patent: November 29, 2016
    Assignee: Nestec S.A.
    Inventors: Judith Arfsten, Everton De Padua Chicaroni, Emmanuel Heinrich, James William Outram, Anwesha Sarkar
  • Patent number: 9456618
    Abstract: The disclosure herein provides a process for the manufacture of a multiple texture food product. The process includes providing a dairy material, freezing the dairy material by cooling it to a temperature of ?2° C. or less, aerating the frozen dairy material, shaping the aerated, frozen dairy material, and depositing the shaped, aerated, frozen dairy material on or between one or more layers of a food material which is not the aerated dairy material. The aerated dairy material has a Stevens firmness of 20 or more at a temperature in the range of from 5 to 10° C. and a water activity (aw) of 0.90 or more. The disclosure herein further provides an aerated dairy material as well as a multiple texture food product which comprises a core of the aerated dairy material and a shell of a food material which is not the aerated dairy material.
    Type: Grant
    Filed: January 14, 2015
    Date of Patent: October 4, 2016
    Assignee: Kraft Foods R&D, Inc.
    Inventors: Olaf C. Kortum, Richard Ramstoetter, Patricia Kemalasari Sudyatma, Jelena Hoffmann
  • Patent number: 9416341
    Abstract: A sustained release delivery system and composition of materials for slowly releasing an additive to a fermentation fluid over a sustained period of time of up to 96 hours is described. The product of the present invention includes a complement of additives and a sustained release mechanism to allow a single addition of components that yield release profiles consistent with multiple additions in juice, fermented beverages, other foodstuffs, and biofuels production.
    Type: Grant
    Filed: March 20, 2007
    Date of Patent: August 16, 2016
    Assignee: Gusmer Enterprises, Inc.
    Inventors: Teresa L. Walker, Lars Petersen, Robert H. Menzies
  • Patent number: 9392811
    Abstract: A white whole grain wheat flour is milled from whole grain wheat kernels of white wheat. The white whole grain wheat flour has the appearance, texture, and consistency of refined wheat flour and the nutritional value of whole wheat flour. The white whole grain wheat flour can have a particle size distribution such that about 2% or more of the white whole grain wheat flour is larger than about 212 ?m.
    Type: Grant
    Filed: September 18, 2014
    Date of Patent: July 19, 2016
    Assignee: Ardent Mills, LLC
    Inventors: Elizabeth A. Arndt, Theodore Korolchuk
  • Patent number: 9320767
    Abstract: The present invention generally relates to the field of pro biotic micro-organisms, in particular to the field of non-replicating probiotic micro-organisms. Embodiments of the present invention relate to compositions comprising probiotic microorganisms that were rendered non-replicating by extrusion. Such compositions may be used to treat or prevent disorders that are related to a compromised immune system.
    Type: Grant
    Filed: November 14, 2014
    Date of Patent: April 26, 2016
    Assignee: Nestec S.A.
    Inventors: Annick Mercenier, Antoine Wermeille, Audrey Demont, Guenolee Prioult
  • Patent number: 9049876
    Abstract: An object of the present invention is to improve a distinctive strange taste (particularly bitterness remaining in the mouth) of a conventional low-calorie food or drink, particularly an edible product (a food or drink) having low calories obtained by replacing part or most of the sugar or isomerized sugar to be added by a high-intensity sweetener. Provided are a composition for improving a taste of a high-intensity sweetener, a method of improving a taste of an edible product containing a high-intensity sweetener, and an edible product in which a taste of a high-intensity sweetener is improved, each of which is characterized by containing or using an isomerized sugar and a rare sugar such that the rare sugar is contained or used in an amount of from 1 to 150 parts by mass based on 100 parts by mass of the isomerized sugar.
    Type: Grant
    Filed: September 29, 2011
    Date of Patent: June 9, 2015
    Inventors: Hideki Fujihara, Tomohiro Enomoto
  • Publication number: 20150147439
    Abstract: The dough-based vase-shaped snack comprises a cone- or cylinder-shaped outer layer (11) made of dough having a closed lower portion (11a) and a rim upper portion (11b) around an open top, and a savoury or sweet filling (12) located within said outer layer (11) and having a top surface (12a) exposed at said open top of the outer ayer (11). The filling (12)comprises a hollow core (12b) open at said top surface (12a) thereof, said hollow core (12b) being sufficiently wide to allow for the microwaves to propagate through it and provide for the irradiation with microwaves of the filling (12) from surfaces of the hollow core (12b).
    Type: Application
    Filed: March 12, 2012
    Publication date: May 28, 2015
    Applicant: CONEINN MARKETING, B.V.
    Inventor: Sidi Chouikhi
  • Publication number: 20150132438
    Abstract: Cold and ready to eat vegetable cakes, and with a variety of ingredient combinations are suitable for healthy consumption. The vegetable cakes are soft in texture and high in nutrition. People can save the time and energy of preparing and cooking of the food. Serving size can be a single serving, and a six pack of serving. Vegetable cakes are also created as vegetable egg cakes, vegetable plus salt source cakes, vegetable seafood cakes, vegetable meat cakes, vegetable bubbles, vegetables balls, vegetable patties, and vegetable sausages. They can be served as cold and hot food for breakfast, lunch, snack, and dinner. They can also be used as animal food, baby food, for children with less teeth, for old people, and for sick people. Cold and ready to eat vegetable cakes with ingredients offer the consumers an easy and convenient way to obtain an affordable, nutritious, and delicious meal.
    Type: Application
    Filed: November 12, 2013
    Publication date: May 14, 2015
    Inventor: Alice Chang
  • Publication number: 20150125573
    Abstract: A process of producing printed decorations includes providing a gumpaste mixture, creating a plurality of blanks from the mixture, arranging the plurality of blanks onto a platen of a printer, printing a pattern on the plurality of blanks, after the printing, removing the plurality of blanks from the platen, and forming each blank of the plurality of blanks into a shape of a decoration.
    Type: Application
    Filed: October 30, 2014
    Publication date: May 7, 2015
    Applicant: DECOPAC, INC.
    Inventors: Susan SUPER, Paul Dudoy
  • Publication number: 20150110923
    Abstract: This invention relates to a microwaveable composition comprising a batter component comprising from about 10 wt % to about 45 wt % of flour, from about 0.2 wt % to about 1.0 wt % of an encapsulated leavening agent, and from about 10 wt % to about 35 wt % of water, by weight of the batter component, and a paste component, the composition being microwaveable at a power output of between about 800 W and about 2100 W from a frozen state to a multi-layered cooked product in less than about 50 seconds. The invention also relates to a method for preparing the microwaveable composition.
    Type: Application
    Filed: May 21, 2013
    Publication date: April 23, 2015
    Inventor: Gregory Mark Poulos
  • Publication number: 20150086678
    Abstract: A caramel treats structure contains a body on which sticky ingredient is poured and crisp ingredient and crushed nuts are sprayed; wherein the sticky ingredient sticks the crisp ingredient and the crushed nuts on the body. Accordingly, the caramel treats structure contains the body with the sticky ingredient, the sticky ingredient, and the crushed nuts, thereby having various flavors.
    Type: Application
    Filed: September 23, 2013
    Publication date: March 26, 2015
    Inventor: Chin-Shih Chen
  • Patent number: 8980350
    Abstract: Methods of making reduced-fat or fat-free fried food products, and products made according to the methods, in which food pieces are coated with an aqueous adhesion mixture including a protein, and an oil absorption minimizing agent including an edible lipophilic material, where the coating is adhered to the food pieces, in order to provide for food products having the texture, flavor, and other characteristics of conventional full-fat fried food products. According to a preferred embodiment, the aqueous adhesion mixture includes from about 65 to about 95% by weight water, from about 4 to about 25% by weight protein, from 0 to about 2% by weight hydrocolloid, and from 0 to about 10% by weight protein stabilizing agent.
    Type: Grant
    Filed: October 4, 2006
    Date of Patent: March 17, 2015
    Assignee: JimmyAsh LLC
    Inventors: Jamshid Ashourian, Laurie J. Keeler, Durward A. Smith
  • Patent number: 8980355
    Abstract: The bulk density of food products with a center fill mat can be reduced by expanding the food strands making up the center fill mat. A method for producing food products with fillings having low bulk density includes preparing the food strands by passing dough through small holes, and enclosing the food strands by a first layer and a second layer.
    Type: Grant
    Filed: November 27, 2007
    Date of Patent: March 17, 2015
    Assignee: The Quaker Oats Company
    Inventor: Robert Chatel
  • Publication number: 20150056335
    Abstract: An improved system and method to produce a bread product is disclosed. Bread products that produced with the system and method are also disclosed. The bread products are intended for commercial manufacture with high volume and efficiency. The system and method produce bread products from multiple dough components; one dough component provides an interior core; another dough product provides an exterior layer. When the bread product is baked, a multi-component bread product is formed where the crumb is provided by the dough component of the interior core and the crust is provided by exterior surface of the dough component of the exterior layer. Any of a wide variety of types and forms and shapes and sizes and etc. of bread products may be produced. The system and method may be performed using any of a wide variety of production techniques.
    Type: Application
    Filed: August 23, 2013
    Publication date: February 26, 2015
  • Publication number: 20150056336
    Abstract: An improved system and method for the manufacture of pizza products is disclosed. A set of cavities is formed in the shell in a cavity-forming operation. The cavity-forming operation may be performed in a fixture using a set of ports or outlets to inject a fluid to form the cavities and/or to fill the cavities with a fill material. A tool may be used to form the shell and/or the set of cavities (which may be filled or empty or in a combination). The fill material may be cheese or tomato/vegetable segment or pizza sauce or the like. The cavities may be formed in the edge or crust of the pizza product or in the center region of the pizza product. The pizza product may be commercially distributed as a frozen pizza product, including as a finished pizza product with toppings or as a pizza shell.
    Type: Application
    Filed: August 23, 2013
    Publication date: February 26, 2015
  • Publication number: 20150056337
    Abstract: An improved system and method for the production of a bread product is disclosed. The method may comprise the steps of (a) mixing a first set of ingredients into a first dough component; (b) forming the first dough component into a dough base in a fixture in a molding operation; (c) forming a distinct cavity in the base with a cavity-forming operation; (d) finishing the bread product. The system may comprise (a) a mixing station for mixing a first set of ingredients into a first dough component; (b) a forming station for forming the first dough component into a dough base having a form and a distinct cavity formed by a cavity-forming operation; and (c) a dough finishing station for finishing the bread product into a finished bread product. The bread product when finished by baking comprises a crumb provided by the dough base and the distinct cavity formed by the cavity-forming operation.
    Type: Application
    Filed: August 23, 2013
    Publication date: February 26, 2015
  • Publication number: 20150037468
    Abstract: A bakery product and method of producing the same are provided. The bakery item includes a baked item having an underside, an upper side, and side surface. A first underside sub-region that extends over the entire width and part of the longitudinal extent of the underside is coated. A second underside sub-region that extends over the entire width and part of the longitudinal extent remains uncoated in the form of a grip region. The sub-region of the partial-coat underside which is to be coated is dipped into a bath of not yet set coating substance, which is set by cooling to form the coating. The underside of the baked item, which is to be coated, is oriented at an angle ? between 1° and 20° in relation to the original surface of the bath at least during the setting operation.
    Type: Application
    Filed: July 31, 2014
    Publication date: February 5, 2015
    Inventors: Anja SCHNELL, Lena OTTEN, Juergen FABIAN
  • Patent number: 8940349
    Abstract: In a process for producing half-shells (2) which are made from a dough for bakery products and are characterized by an annular orifice rim (6) with a finished surface, by producing a wafer sheet (1) comprising a plurality of half-shells (2) connected to one another by an interconnecting wall (4), by forming and baking said dough in a mold with the use of a mold formed by two complementary plates (12, 14) having respective front surfaces which, as a result of the fitting together of the two plates, can define a forming cavity having a shape generally corresponding to that of said wafer sheet (1), a mold is used wherein the front forming surface of at least one of said plates has shaped portions (26) which project towards the front surface of the other plate (12) and which can define, in the dough that is subjected to baking in the forming cavity, a notch (24) in the interconnecting wall (4) adjacent each half-shell (2), wherein the plates can be fitted together in an initial position in which the forming cavit
    Type: Grant
    Filed: December 2, 2010
    Date of Patent: January 27, 2015
    Assignee: Soremartec S.A.
    Inventors: Enrico Bartolucci, Rino Durio
  • Patent number: 8919245
    Abstract: A method of producing an edible food product includes the step of forming a vessel core with a first material having a first level of susceptibility to heating by induction. The method also includes the step of casting an apron of a second material with a second level of susceptibility to heating by induction lower than said first level around at least a first portion the vessel core in an in situ casting process to form a clad cooking vessel having a cooking surface. An uncooked food product is then disposed on the cooking surface of the clad cooking vessel and heated to produce the edible food product by subjecting the vessel core to a magnetic field.
    Type: Grant
    Filed: June 17, 2011
    Date of Patent: December 30, 2014
    Assignee: Kellogg Company
    Inventor: Charles Gambino
  • Publication number: 20140363540
    Abstract: A microwave cookable or reheatable foodstuff coating composition comprises 55 to 80 wt % water and 20 to 45 wt % by dry weight of an ingredient mixture including: a. 35 to 60 wt % of a flour component comprising rice flour, but no wheat flour; b. 15 to 35 wt % of non-modified starch; c. 0.1 to 5 wt % of a gelling agent; d. 0 to 15 wt % of modified starch; and e. 0 to 35 wt % of other edible ingredients.
    Type: Application
    Filed: August 12, 2014
    Publication date: December 11, 2014
    Inventor: Keith Graham Pickford
  • Patent number: 8906437
    Abstract: An open-ended edible container for foodstuffs is provided. The open-ended container is composed of cereals and/or fruits in a sheet formed of a binder wherein the inner surface of the container is very lightly patterned while the outer surface has a smooth texture with embedded flakes. A process for manufacturing edible containers for foodstuffs is also provided and includes the steps of: pouring a liquid batter on baking plates, partially cooking the batter for providing a sheet, depositing cereals and/or fruit flakes as a layer onto the sheet, cooking the sheet, and giving the desired shape to the container. The inner surface of the container is very lightly patterned while the outer surface of the container has a rough texture with embedded flakes.
    Type: Grant
    Filed: March 21, 2013
    Date of Patent: December 9, 2014
    Assignee: Nestec S.A.
    Inventors: John Green, Wolfgang Gaeng
  • Publication number: 20140356485
    Abstract: The present invention relates to a food product coated on a surface with an oil free extract from grape seeds. Embodiments of the invention further relate to a method for coloring a surface of said food product when heated, and a use of an oil free extract from grape seeds to color a surface of a food product when heated, for example in a microwave oven.
    Type: Application
    Filed: August 17, 2012
    Publication date: December 4, 2014
    Inventors: Sandrine Cavin, Karlheinz Bortlik, Martin Michel
  • Publication number: 20140342051
    Abstract: A flatbread food product including a first flatbread having a first side and a second side. A filling is positioned on the first side of the flatbread. The food product further including a second flatbread having a first side and a second side, wherein the first side of the second flatbread faces the filling and is sealed to the first side of the first flatbread such that the filling is sealed between the first flatbread and the second flatbread.
    Type: Application
    Filed: May 20, 2014
    Publication date: November 20, 2014
    Applicant: Ruiz Food Products, Inc.
    Inventors: Julio Rendon, Russell Allan Meigs, Luis Munguia, Kathleen Da Cunha
  • Publication number: 20140322392
    Abstract: 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: Application
    Filed: September 7, 2012
    Publication date: October 30, 2014
    Inventors: Meagan Caroline Haskins, Vani Vemulapalli, Jan Karwowski
  • Publication number: 20140308401
    Abstract: A health food made of grain and a manufacturing method thereof that keep its nutrition of the ingredients effectively, and take into account the health care effects at the same time. It contains the following ingredients: flour, egg yolk, butter, evaporated milk, yellow rice, tortoise powder, glabrous greenbrier rhizome powder, grass jelly powder, Ganoderma Lucidum powder. The rice and wheat flour of raw materials are processed into semi-finished products, and then fruits, vegetables, meats, eggs, seafood, and herbal medicines are added to make the foods containing rice and flour, which can effectively retain nutritional ingredients, not only to meet needs of carbohydrates, protein, fat, dietary fiber, minerals and vitamins of a human body, but also provide multiple health benefits, different flavors, being aesthetically appealing and taste good.
    Type: Application
    Filed: April 16, 2013
    Publication date: October 16, 2014
    Inventor: Yat Hung TAM
  • Publication number: 20140255552
    Abstract: A food product comprising a substrate of pieces of meat, poultry, fish, vegetable, fruit or dairy food and an aqueous composition coating the substrate provides improved performance, particularly for microwave cooking of reheating of the food product. The aqueous coating composition includes a mixture consisting of by dry weight: cellulose gum 15-35% modified starch 15-50% hydrocolloid ?20-30%, wherein the hydrocolloid is selected from the group consisting of xanthan gum, carrageenan gum, guar gum and mixtures thereof, and proteinaceous component 10-20%; wherein the percentages of the ingredients are selected from the ranges quoted to total 100%; and wherein the aqueous coating composition does not contain any substantial amount of polydextrose.
    Type: Application
    Filed: April 30, 2014
    Publication date: September 11, 2014
    Applicant: Crisp Sensation Holding S.A.
    Inventor: Keith Graham Pickford
  • Publication number: 20140255556
    Abstract: A shelf-stable snack and method for making the same. First a dough is mixed and sheeted to form a sheeted dough. Thereafter, the sheeted dough is cut to form at least one dough piece. Sauce is sprayed upon the dough piece with a textural sprayer. The dough has a moisture content of between about 30 and about 45% by weight and has an average particle size of between 100-500 microns. Then the dough piece is dried to a moisture content of less than 3%.
    Type: Application
    Filed: March 5, 2013
    Publication date: September 11, 2014
    Inventors: Ashish ANAND, Kiran ANNAPRAGADA, Vamshidhar PUPPALA, Ngoc TRINH, Chad WOELFLE
  • Publication number: 20140255557
    Abstract: The invention includes methods of preparing a consumable on demand, warm bakery foodstuff. The method includes preparing a coating fluid; forming a baked good from a bakery mixture by applying ambient heat, maintaining the baked good within the container for a determinate amount of time at a first temperature, exposing the baked good within the container to microwave energy or to heat for a duration of time sufficient to bring at least the baked good from a second temperature to a final temperature of at least about 100° F., inverting the container to release the baked good through the top area of the container and the coating liquid, wherein upon inversion, the coating liquid forms a coating on the inverted baked good. The baked good and for coating liquid each independently has: an aw of about 0.65 to about 0.95 and a moisture content of about 10% to about 30%.
    Type: Application
    Filed: March 7, 2014
    Publication date: September 11, 2014
    Inventor: Jonathan Liss
  • Publication number: 20140248398
    Abstract: A food product having a substrate impregnated with a stabiliser composition and coated with an aqueous coating composition can be reheated using a microwave oven with good results.
    Type: Application
    Filed: April 9, 2014
    Publication date: September 4, 2014
    Applicant: Crisp Sensation Holding S.A.
    Inventor: Keith Graham Pickford
  • Publication number: 20140248399
    Abstract: The present invention provides for bourbon soaked pretzel products and methods for making the same. In certain embodiments of the present invention, the pretzels are dipped in a bourbon-butter mixture and then baked. In certain embodiments of the present invention, the pretzels are dipped a second time in a bourbon-butter mixture and then baked.
    Type: Application
    Filed: February 28, 2014
    Publication date: September 4, 2014
    Inventor: Carolyn Downey Talucci