Dough Or Batter Type Patents (Class 426/94)
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Patent number: 5275830Abstract: The present invention relates to a reduced-fat, ready-to-eat food item comprising a cereal component, a water-soluble dietary fiber composition component, and a binding agent component, wherein a sufficient amount of each component is used to provide for said food item to be formed into a desired shape and maintain said shape.Type: GrantFiled: June 19, 1992Date of Patent: January 4, 1994Assignee: The Quaker Oats CompanyInventor: John J. Smith
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Patent number: 5275831Abstract: The present invention relates to a reduced fat, readyto-eat cereal ingredients, said cereal comprising: a base component and a coating component thereon, said base component comprising from about 30 parts to about 90 parts by weight cereal flakes and from 0 parts to about 10 parts by weight milk solids; said coating component comprising from about 5 parts to about 60 parts by weight sugar, from about 1 part to about 10 parts by weight water-soluble dietary fiber composition, from about 1/2 part to about 5 parts by weight of a sugar solution, and sufficient water to make the coating component liquid. The present invention further comprises a process for preparing such a reduced fat, ready-to-eat cereal.Type: GrantFiled: June 19, 1992Date of Patent: January 4, 1994Assignee: The Quaker Oats CompanyInventors: John J. Smith, Robert J. Meschewski
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Patent number: 5270065Abstract: A method of reducing slumping in pie dough crust and the product resulting from that method. The method comprises dusting pie dough with rice flour either before or after sheeting the dough.Type: GrantFiled: November 14, 1991Date of Patent: December 14, 1993Assignee: The Pillsbury CompanyInventor: Mark S. Schanno
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Patent number: 5260070Abstract: A method of making a microwave reconstitutionable pizza including coating the outer peripheral edge of the pizza crust with a liquid crust coloring substance, which includes an aqueous solution of an edible dispersion agent and a natural occurring coloring agent which can be coffee, tea, chicory and mixtures thereof.Type: GrantFiled: September 14, 1992Date of Patent: November 9, 1993Assignee: The Stouffer CorporationInventor: Yigal Peleg
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Patent number: 5260078Abstract: An expanded food product is prepared by mixing wheat flour, water and a surfactant to make dough. The dough is extruded to make an expanded food product which is then dried and coated with a heated vegetable oil. The vegetable oil has a surfactant which is effective to break the surface tension of the retained moisture in the expanded food product and permits adherence of the oil. A dry seasoning having a particular particle size is then applied to the product.Type: GrantFiled: August 31, 1992Date of Patent: November 9, 1993Assignee: New Generation Foods, Inc.Inventor: Arnold Spicer
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Patent number: 5256432Abstract: A pizza toppings disk as well as a method of making a pizza toppings disk and a method of making a pizza using a toppings disk are disclosed. In accordance with the present invention a pizza toppings disk is made by combining a quantity of cheese with a plurality of pizza toppings that may include but are not limited to the following items: sliced meats, ground meats, and vegetables, as well as combinations thereof. The quantity of cheese and selected pizza toppings are combined into a layer that is appropriately shaped to be placed on a pizza shell. The cheese and the selected pizza toppings are fused together to form a pizza toppings disk that may be stored for subsequent use in assembling a pizza. In making a pizza in accordance with the present invention a pizza toppings disk is placed on a uncooked pizza shell and the pizza toppings disk and uncooked pizza shell are then baked to produce a cooked pizza.Type: GrantFiled: September 30, 1992Date of Patent: October 26, 1993Assignee: Pizza Hut, Inc.Inventors: Jane M. McDonald, Lynn R. Bingham, Lori B. Higgins, Kathryn M. Jennings, Susan Koeppe, Edward O'Neill
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Patent number: 5254353Abstract: A sealant for baked goods which reduces the moisture migration into and out of the baked good comprising 40-72% sucrose by weight, 8-30% starch hydrolysate by weight having a DE of 38 or less, and 20-30% water by weight wherein 70-80% of the barrier is comprised of solids. A method for producing the sealant is also disclosed.Type: GrantFiled: May 28, 1992Date of Patent: October 19, 1993Assignee: The Pillsbury CompanyInventors: Victor T. Huang, Barbara J. Timm-Brock, Rhonda S. Sward, Sylvia Abrams, Karin C. Gaertner
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Patent number: 5250308Abstract: A process for manufacturing a fiber fortified foodstuff that includes preparing the foodstuff and then topically applying supplemental fiber. In particular, puffed snack products are prepared by mixing cereal with a fiber premix and sufficient moisture to form an extrudable dough base. The dough base is cooked in a cooking extruder and then extruded to form a wet puff which is dried and then coated with an oil slurry. A flavor premix which includes supplemental dietary fiber, particularly a soluble fiber, is topically applied to the oil coated dry puff to form a fiber fortified, puffed snack product.Type: GrantFiled: December 13, 1991Date of Patent: October 5, 1993Assignee: Amway CorporationInventors: Karen L. Alexander, David S. Staley, Pari Bednarz
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Patent number: 5244689Abstract: Flours prepared from white sweet potatoes, cassava, edible aroids, tropical yams, lotus, arrowhead, buckbean, and amaranth, and a variety of different food products prepared from them, are substitutes for wheat and other grains, legumes, milk, eggs, and a partial substitute for nuts.Type: GrantFiled: August 1, 1988Date of Patent: September 14, 1993Inventor: Karen M. Slimak
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Patent number: 5236724Abstract: A filled bagel dough product has a hollow spherical shell filled with cream cheese. The dough is formed into an open ball, which is sealed after insertion of a scoop of cream cheese. The filled ball is steamed to skin outer and inner crusts, then baked to provide a dense crumb. The resulting product is freezable for long shelf-life.Type: GrantFiled: December 31, 1991Date of Patent: August 17, 1993Inventor: Alvin Burger
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Patent number: 5236727Abstract: A corn tortilla for use, e.g. as a taco shell, an edible wrapper, preferably having a narrow partially cooked flexible strip across the central diameter and a fully cooked firm and crispy texture adjacent the flexible area, that can be folded into the typical taco shell U-shape. Preferably, the tortilla is cooked in a microwave oven using two perforated rigid and reusable microwave energy transparent frame members between which a flat fresh uncooked tortilla is positioned. Selective microwave attenuation by a conductive screen strip means, and controlled expansion and distortion of the tortilla by the frame members provide the double textured food end product with desirable surface bubbling and blistering.Type: GrantFiled: November 14, 1991Date of Patent: August 17, 1993Inventor: Roy Huston
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Deep fried foodstuffs retaining a minimum amount of frying medium and a method for their preparation
Patent number: 5232721Abstract: Deep Fried Foodstuffs retaining a minimum amount of frying medium and a method for their preparation The improvement in the method that makes the minimization of oil retention possible comprises coating said foodstuffs with natural edible harmless barrier coatings directly or after a pretreatment. Water is eliminated from said foodstuff in this added step by heat, microwaves, vacuum or combinations thereof.Type: GrantFiled: September 30, 1991Date of Patent: August 3, 1993Inventor: Seymour Polansky -
Patent number: 5225222Abstract: High-moisture food products are surface-coated with a coating comprised of 80 to 99.5% water, 0.1 to 3% sorbic acid or a salt thereof, and 0.2 to 3% kappa-carrageenan. The coating has a pH of 3.5 to 5.5 and sets at a temperature above 100.degree. F. The coating is well-suited for application to baked goods such as soft pies.Type: GrantFiled: October 10, 1990Date of Patent: July 6, 1993Assignee: Kraft General Foods, Inc.Inventors: Alice S. Cha, William H. Povall, Jr., Frank J. Pinteno
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Patent number: 5223286Abstract: An edible, hand held food product that may be used as a container for ice cream and other frozen confections is formed from a shell of baked cookie dough. Unlike traditional wafer ice cream cones, the thickness of the wall of the ice cream cone of the present invention is at least approximately 1/8" thick. The cookie dough that is used to produce the ice cream cone of the present invention is normal cookie batter comprised of a liquid, eggs, shortening, flour, sugar, and dry flavoring ingredients, with a reduced amount of leavening agent (i.e. baking powder, baking soda or cream or tarter). The leavening agent is approximately 10-60% by volume of the amount of leavening agent used in normal cookie dough recipes.Type: GrantFiled: December 19, 1990Date of Patent: June 29, 1993Assignee: Selbak's Cookie Cones, Inc.Inventor: Will L. Selbak
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Patent number: 5223292Abstract: Cookies having an extended shelf-stable soft or chewy texture throughout the cookie are prepared by coextruding an inner adherent cookie dough bakeable to a soft or chewy texture and an outer non-adherent cookie dough bakeable to a soft or chewy texture. The inner dough comprises a liquid humectant in an amount sufficient to impart a shelf-stable soft or chewy texture to the baked outer cookie dough in excess of that attainable by baking the outer dough alone to a shelf-stable soft or chewy texture of the same moisture content. The coextrudate is severed into pieces to enrobe the inner cookie dough and the pieces are baked to a moisture content of at least about 6% by weight of the cookie. The outer non-adherent cookie dough, while being bakeable to a soft chewy texture, possesses sufficient cohesiveness and firmness so as to render the coextrudate formable into cookie dough pieces on a mass scale.Type: GrantFiled: July 26, 1988Date of Patent: June 29, 1993Assignee: Nabisco, Inc.Inventors: Robert R. Thulin, Robert E. Ross, Lori J. Banks
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Patent number: 5215774Abstract: A mix for making a cake having at least two distinct layers in a microwave oven. The mix is formulated to form an unleavened topping and a leavened cake layer. The viscosity of the batter for the cake layer is adjusted relative to the viscosity of the batter for the topping layer so that a cake having two distinct layers is formed by baking the batters in a microwave oven.Type: GrantFiled: January 12, 1990Date of Patent: June 1, 1993Assignee: The Pillsbury CompanyInventors: Gregg J. Moder, William A. Atwell, Julio R. Panama, Betty L. Brooking, Carol J. Lenander, Elayne C. Winkel
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Patent number: 5208060Abstract: A pie product (pie dough or pie crust) containing a reduced amount of fat. The pie product contains a hard vegetable fat, and a softer fat. A method of preparing the pie product includes the steps of:(a) preparing a cohesive mass comprising flour, a first-stage fat, and water wherein the first-stage fat is a vegetable fat having a Wiley melting point below 110.degree. F. and a Solid Fat Index at 70.degree. F. and less than or equal to 49, preferably in the range of 20-49; and(b) adding a second stage fat to the mass obtained in step (b) in order to obtain a dough, wherein the second-stage fat is a vegetable fat having a Wiley melting point below 115.degree. F. and a Solid Fat Index at 70.degree. F. in the range of 20 to 73 and wherein fat B is added in a molten state.Type: GrantFiled: March 4, 1992Date of Patent: May 4, 1993Assignee: Van den Bergh Foods Co., Division of Conopco, Inc.Inventors: Peter M. Gautchier, John D. Chapman
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Patent number: 5204132Abstract: Cookies having an extended shelf-stable soft or chewy texture throughout the cookie are prepared by coextruding an inner adherent cookie dough bakeable to a soft or chewy texture and an outer non-adherent cookie dough bakeable to a soft or chewy texture. The inner dough comprises a liquid humectant in an amount sufficient to impart a shelf-stable soft or chewy texture to the baked outer cookie dough in excess of that attainable by baking the outer dough alone to a shelf-stable soft or chewy texture of the same moisture content. The coextrudate is severed into pieces to enrobe the inner cookie dough and the pieces are baked to a moisture content of at least about 6% by weight of the cookie. The outer non-adherent cookie dough, while being bakeable to a soft chewy texture, possesses sufficient cohesiveness and firmness so as to render the coexrudate formable into cookie dough pieces on a mass scale.Type: GrantFiled: July 26, 1988Date of Patent: April 20, 1993Assignee: Nabisco, Inc.Inventors: Robert R. Thulin, Robert E. Ross, Lori J. Banks
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Patent number: 5202138Abstract: Described is a pizza food article having high shelf stability and having the advantage of avoidance of etching of oil through the dough. The invention also contemplates multi-layer pizza dough-containing pizza articles.Type: GrantFiled: December 28, 1987Date of Patent: April 13, 1993Assignee: International Flavors & Fragrances Inc.Inventor: Richard J. Stypula
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Patent number: 5196223Abstract: The method of producing pie dough by stretching a pie dough sheet, laminating the dough sheet by alternately folding it in two opposite directions normal to its traveling direction, stretching the laminated dough sheet, and, if necessary, repeating the laminating and stretching processes. The degree of stretching in the lateral direction of the dough sheet is adjusted to be higher than that in the lengthwise direction and the staggered slits are formed in the dough sheet in the traveling direction of the sheet so that when the pie dough is thereafter baked, fillings therein can be seen through the openings of the slits.Type: GrantFiled: December 27, 1991Date of Patent: March 23, 1993Assignee: Rheon Automatic Machinery Co., Ltd.Inventor: Yasuhiro Nakamura
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Patent number: 5196219Abstract: This invention provides a browning agent for producing a browned surface on food products having a dough crust upon heating in a microwave oven. The browning composition is produced by spray drying an aqueous solution containing reducing sugar and milk protein, preferably an aqueous solution of milk solids which has been subjected to enzymatic hydrolysis to hydrolyze substantially all of the lactose in the milk solids solution to glucose and galactose, to form Amadori rearrangement compounds in the spray dried powder. The spray dried powder is reconstituted with water to form a solution which is coated onto the dough crust of the food product, such as fruit or meat pie. Upon heating in a microwave oven, the coated dough crust develops a desirable golden brown color. If desired, a salt selected from the group of sodium bicarbonate, trisodium phosphate and disodium phosphate may be included in the coating composition to enhance development of the brown color upon microwave heating.Type: GrantFiled: September 24, 1990Date of Patent: March 23, 1993Assignee: Nestec S.A.Inventors: Chern J. Hsu, Nicholas Melachouris
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Patent number: 5196215Abstract: A composition for use in cavity foods as breads, cakes and other cavity foods suitable for filling to prevent softening of bread-dough by forming uniform cavities and form films preventing the transfer of water and oil thereto on filling is disclosed. The composition comprises (by weight) 10% to 30% of edible oils and fats, 2% to 25% of polysaccharides, 0.1% to 5% of edible emulsifiers, and 40% to 88% of water.Type: GrantFiled: December 20, 1991Date of Patent: March 23, 1993Assignee: Myoshi Oil & Fat Co., Ltd.Inventors: Kazuaki Yokoyama, Kiyomi Taniguchi, Hisao Sekiguchi, Tomiatsu Kaneko
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Patent number: 5194271Abstract: A high amylose flour-based dry batter mix and wet batter slurry are disclosed. The wet batter slurry mixture is capable of providing an adherent and evenly distributed coating over the surface of a dough-enrobed foodstuff, and which, after pre-frying in oil or fat and being cooked by microwave radiation, will provide an outer crust having an appealing toast color and a desired level of crispness. Also disclosed is a microwaveable pre-fried batter-coated, dough-enrobed foodstuff, the cooked product being characterized as having a cooked food filling covered by a moist, cooked dough layer and a crisp, browned outer crust layer.Type: GrantFiled: September 5, 1991Date of Patent: March 16, 1993Assignee: The Pillsbury CompanyInventor: John J. Yasosky
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Patent number: 5194273Abstract: A process is described for the preparation of laminated doughs, wherein the laminated dough has a number of fat layers having a different thickness. Such a dough is obtained by a process wherein the total amount of lamination fat is divided over several lamination steps. The invention is also concerned with a laminated dough, optionally in frozen condition and with baked products, obtained after baking of the dough.Type: GrantFiled: March 5, 1991Date of Patent: March 16, 1993Assignee: Van den Bergh Foods Co., Division of Conopco Inc.Inventors: Dirk W. de Bruijne, Theodorus J. Liefkens, Aleksander A. Reszka
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Patent number: 5194272Abstract: Pack for containing foods made from a porous material, and having for sealing purposes on at least one part of an inner wall of the food pack at least two different fat-based impregnations, at least one of which is a first or prime coat and at least one other is a cover glaze or impermeable top glaze, wherein at least the cover glaze or impermeable top glaze is free from saccharose.Type: GrantFiled: July 3, 1990Date of Patent: March 16, 1993Assignee: Sudmilch AktiengesellschaftInventors: Werner G. Munk, Manfred Klecker, Franz Haas
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Patent number: 5192564Abstract: The present invention describes a composite dough mass for producing a baked product comprising an inner dough portion and an outer dough portion, wherein the outer dough comprises a conventional leavened dough and the inner portion comprises a leavened dough with less oven spring than the outer dough portion. The composite material provides a means of producing a baked product of comparable quality to a product which employs only leavened dough of good baking characteristics. The present invention provides a means of adding to the inner dough portion a significant level of a fibrous additive such as soy polysaccharide or cellulosic material, to provide a bread of reduced calories, yet produce a product of acceptable oven spring bread of the composite dough material.Type: GrantFiled: July 5, 1991Date of Patent: March 9, 1993Assignee: Continental Baking CompanyInventor: Abdel Abdelrahman
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Patent number: 5192568Abstract: A composition for use in cavity foods as breads, cakes and other cavity foods suitable for filling to prevent softening of their dough by forming uniform cavities and forming films preventing the transfer of water and oil thereto on filling is disclosed. The composition comprises (by weight) 10% to 30% of edible oils and fats, 1% to 15%, preferably 1% to 10% proteins, 1% to 10% of polysaccharides, 0.1% to 5% phosphates, citrates or mixtures thereof, and 40% to 88% water.Type: GrantFiled: December 20, 1991Date of Patent: March 9, 1993Assignee: Myoshi Oil & Fat Co., Ltd.Inventors: Kazuaki Yokoyama, Kiyomi Taniguchi, Hisao Sekiguchi, Tomiatsu Kaneko
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Patent number: 5190780Abstract: A method is provided for the production of a generally-cylindrical overlapped-folded, loaded, rolled dough food product.Type: GrantFiled: April 25, 1991Date of Patent: March 2, 1993Inventors: Amos Fehr, Joseph Chong
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Patent number: 5190776Abstract: A low/no fat formulation, which can be used as a replacement for roll-in fat or shortening or as a base for forming a filling for danish rings and twists, containing from 40 to 70% cake crumb material, from 8 to 30% sugar, preferably brown sugar, from 5 to 20% sugar syrup, preferably corn syrup, and from 10 to 30% of a starch-based creme filling. Fat-free cake crumbs are utilized for a no-fat embodiment of this invention.Type: GrantFiled: May 18, 1992Date of Patent: March 2, 1993Assignee: Kraft General Foods, Inc.Inventor: Vitus W. Baumann
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Patent number: 5185167Abstract: A method of making a substantially elongated soft pretzel product from pretzel dough with the end product having an edible filling comprising the steps of mixing the ingredients to form the soft pretzel dough, forming the pretzel dough in a generally continuous sheet having a thickness of about 1/8" to 3/8", cutting the sheet of dough into a piece which is substantially rectangular in shape and has substantially parallel top and bottom ends and two substantially parallel sides, placing the edible filling material substantially in the center of the piece of dough, wherein the filling comprises meat and/or cheese and/or other foodstuffs, folding the bottom end of the piece over the edible filling material so that the top end of the piece forms a flap and the edible filling material is substantially enclosed therein, pressing the bottom end of the piece of dough to secure the bottom end to the piece, trimming away any excess of the flap which extends beyond the point where the bottom end is secured to the piece,Type: GrantFiled: April 6, 1990Date of Patent: February 9, 1993Inventor: Janet Schwartz
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Patent number: 5182123Abstract: A composite laminated dough is prepared by superposing at least two different laminated doughs upon each other, each obtained by wrapping a fat in a dough mainly comprising wheat flour and by performing rolling and folding procedures.Type: GrantFiled: March 5, 1991Date of Patent: January 26, 1993Assignee: Asahi Denka Kogyo Kabushiki KaishaInventors: Hiroshi Edo, Takashige Bannai, Toshihiro Hayashi, Masayuki Sugie
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Patent number: 5171605Abstract: Foodstuffs comprising a bakery component and a moist filling or other component, in the form of crumbs for coating a moist filling are described which contain a heat set protein, which reduces the problems associated with moisture when the foodstuff is stored over long periods of time, under conditions of high humidity, or when heated in a microwave oven.Type: GrantFiled: December 5, 1988Date of Patent: December 15, 1992Assignee: Unilever Patent Holdings B.V.Inventors: Geoffrey E. Attenburrow, Rachel M. Goodband, Leo W. A. Melles
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Patent number: 5167975Abstract: A frozen cream puff paste which comprises 100 parts by weight of a retrogradation-resistant modified processed starch or wheat flour and a retrogradation-resistant modified processed starch, from 80 to 200 parts by weight of fat(s) and/or oil(s), from 100 to 200 parts by weight of water, from 100 to 250 parts by weight of whole egg and from 0.005 to 5 parts by weight of diacetyltartaric acid monoglyceride and/or succinic acid monoglyceride.Type: GrantFiled: June 26, 1990Date of Patent: December 1, 1992Assignee: Asahi Denka Kogyo Kabushiki KaishaInventors: Chihiro Tsurumaki, Shinobu Sugiyama
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Patent number: 5162126Abstract: A package for a foodstuff has an outer container and an inner container inside the outer container and formed with at least one recess adapted to hold the foodstuff. The inner container is formed at least in regions where it contacts the foodstuff of an edible material. The inner container is provided with reinforcement also made of an edible material such as a mesh of natural fibers. In addition the inner container is formed of a pressed, baked, and/or dry material.Type: GrantFiled: June 20, 1990Date of Patent: November 10, 1992Assignee: Wilh. Schmitz-SchollInventors: Hans-Heinz Thorner, Rolf Kuhn
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Patent number: 5160754Abstract: In a dough of pie having a roll-like configuration and containing an ingredient in a crust of pie, a dough of pie having a slit roll configuration is provided with a plurality of slit-like cuttings formed on the entire surface of the crust of pie.Type: GrantFiled: March 5, 1991Date of Patent: November 3, 1992Assignee: Asahi Denka Kogyo Kabushiki KaishaInventors: Toshihiro Hayashi, Satoru Takeda, Shyoichiro Yamazaki, Masayuki Sugie, Norio Iwaki
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Patent number: 5147669Abstract: Small cookies, known as cookie bits, are combined with other ingredients, especially chocolate, as the basis of finished candy products or other edible cookie bits products. The product entails using a tiny cookie as an ingredient in chocolate bars or clusters, ice cream items, or in candy items, as a substitute for fruits and nuts, in the fields of ice cream, candy and cereal, and as a replacement for nuts, fruits and chocolate chips. The cookie bit may be the center of panned items, usually elliptical or spherical in shape, in which the cookie bit per se is covered with chocolate and an outer coating of candy glaze or sugar coating and polish. The present cookie bit product features the cookie bit itself as an ideal ingredient for a candy bar producer to mold into the bar or cluster in place of, or along with, nuts and fruits.Type: GrantFiled: April 24, 1991Date of Patent: September 15, 1992Assignee: Deer Park Baking CompanyInventor: William G. Crothers
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Patent number: 5145699Abstract: Food products comprise a filling, enclosed in a bread-like casing have an intermediate cake layer (with a fully developed cellular crumb structure) having a specific volume of 1.5 to 4.0 m.sup.3 /kg and a fat content of at most 20 wt % based on the total recipe of the cake batter. The cake is preferably formed from a batter having its oil or fat phase in form of an O/W-emulsion, comprising water-soluble proteins and a specific combination of emulsifiers, comprising a C.sub.12 -C.sub.24 fatty acid acyl lactylate. Also a process of making the said food products and the use of the cake material as a moisture migration controlling agent and as a softness imparting agent therein has been disclosed.Type: GrantFiled: September 19, 1990Date of Patent: September 8, 1992Assignee: Van den Bergh Foods Co., Division of Conopco Inc.Inventors: Jacobus Dijkshoorn, Ebo J. Holscher
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Patent number: 5137737Abstract: A sour cream-based filling is utilized in retorted filled pasta products such as lasagna, manicotti and ravioli. The filling does not discolor or develop a tough texture during the retort process. The filling contains from 70 to 95% by weight sour cream.Type: GrantFiled: September 14, 1990Date of Patent: August 11, 1992Assignee: Kraft General Foods, Inc.Inventors: Debra L. Kaiser, Frank R. Fioriti, Doris C. Volz
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Patent number: 5130150Abstract: A thin, edible moisture barrier consists essentially of oleaginous material and wax, and has a permeability value of less than 0.07.times.10.sup.-9 gm cm.sup.-2 (cm Hg).sup.-1 cm. The barrier can be applied as a molten solution to a food product surface, cooling rapidly to form a continuous barrier that prevents the migration of moisture into, out of, or between components of the food product.Type: GrantFiled: December 26, 1990Date of Patent: July 14, 1992Assignee: Megafoods, Inc.Inventor: Benjamin L. Averbach
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Patent number: 5128161Abstract: A low pH egg wash substitute is prepared by blending maltodextrin having a DE of from 1 to 20% with a plasticizer, a secondary film former, 70 to 90% water and preferably a sufficient amount of a microbial inhibitor to effectively retard microbe growth. The composition is rendered essentially chloride ion free by circulating the concentrate through an anionic or mixed ion exchange resin bed. The substantially chloride ion free concentrate is then heat pasteurized and preferably purged with an inert gas. The concentrate is then added to a typical metal aerosol container (e.g., tin coated steel or aluminum) which is then charged with an appropriate propellant. The resulting aerosol packaged glaze forming composition has a low pH which retards microbial growth while at the same time is only mildy corrosive to its container.Type: GrantFiled: March 12, 1991Date of Patent: July 7, 1992Assignee: Par-Way GroupInventor: Robert M. Smith
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Patent number: 5126150Abstract: Calcium lactate coated psyllium fiber composition and psyllium-containing baked cookie composition having high fiber content and good eating qualities. These baked cookies comprise calcium lactate coated psyllium fiber, insoluble dietary fiber, shortening, flour, sugar and water. Eating quality of these psyllium-containing cookies is especially enhanced by their reduced tendency for the composition to stick to and/or form a film on teeth during ingestion.Type: GrantFiled: October 1, 1990Date of Patent: June 30, 1992Assignee: The Procter & Gamble CompanyInventors: David M. Piatt, Julia M. Courts, Mary M. Fox
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Patent number: 5124161Abstract: The present invention relates to a filled, elongate half product which can be expanded (i.e., puffed) when subjected to microwaves. The half product comprises an elongate outer casing formed from a dough containing a cereal material, water, and, optionally, starch, microwave absorptive materials (e.g., sugar or salts), and emulsifiers. Within the outer casing is a filling formed from an edible oil and flavoring. The half product of the present invention is prepared by mixing the ingredients which form the dough, cooking the dough at an elevated temperature and pressure to gelatinize the starch, venting the cooked dough to reduce its moisture content and temperature, cooling the cooked dough, coextruding the cooked dough and filling material to form a filled half product, and cutting the resulting extrudate cross-sectionally.Type: GrantFiled: June 7, 1989Date of Patent: June 23, 1992Assignee: Nabisco Brands, Inc.Inventors: Bernhard H. van Lengerich, Wen C. Lou
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Patent number: 5124160Abstract: A method is disclosed for granulating active ingredients using a granulation which includes polyvinyl acetate, alcohol and modified cellulosic. Methods for adding granulated active ingredients to oral compositions, including chewing gum, are provided. A chewing gum composition containing granulated active ingredients is also provided.Type: GrantFiled: December 21, 1990Date of Patent: June 23, 1992Assignee: Wm. Wrigley Jr. CompanyInventors: Steven E. Zibell, Kevin B. Broderick
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Patent number: 5118514Abstract: This invention is directed to the use of soluble tea solids as a browning agent for use in the microwave baking of foods having an unbaked dough crust, such as meat pies and fruit pies. The soluble tea solids are coated onto the dough crust in the form of an aqueous solution obtained by the aqueous extraction of tea leaves or by the reconstitution of instant tea powder, or in the form of an emulsion of the aqueous solution with oil. A small amount of a hydrocolloid gum preferably is included in the aqueous solution to provide a thickened solution of soluble tea solids, which is coated onto the dough crust.Type: GrantFiled: October 19, 1990Date of Patent: June 2, 1992Assignee: Nestec S.A.Inventors: Robert M. Adams, Nicholas Melachouris
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Patent number: 5114704Abstract: Process for preparing raw hide having a coating containing, at least one inorganic pyrophosphate compound, comprising:(a) subjecting raw hide to a liquefied coating material containing at least one inorganic pyrophosphate compound, thereby, forming a coating of such liquefied coating material on the raw hide; and(b) drying the raw hide having a coating containing said at least one inorganic pyrophosphate compound. The raw hide having a coating containing at least one inorganic pyrophosphate is chewed and/or eaten by dogs, with the result that tartar accumulation on their teeth is reduced or prevented.Type: GrantFiled: February 20, 1991Date of Patent: May 19, 1992Assignee: Nabisco Brands, Inc.Inventors: Henry C. Spanier, Bassey O. Ekpo
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Patent number: 5108770Abstract: A food product having a browning surface area or region for developing a desired browning effect during preparation of the food product for consumption by microwave irradiation. The food product includes a starch-based component and a browning system applied to the component to provide the browning surface area or region. The browning system includes Maillard browning reactants for developing the desired browning effect during microwave irradiation, and a carrier system which contains the Maillard browning reactants. The carrier system maintains the Maillard browning reactants in a substantially reactively immobilized state on the food product prior to microwave irradiation and while the food product is at temperature of up to about 40.degree. F. for up to several days.Type: GrantFiled: April 17, 1989Date of Patent: April 28, 1992Assignee: The Pillsbury CompanyInventors: David J. Domingues, William A. Atwell, Paul J. Beckmann, Julio R. Panama, Robin E. Conn, Kristin L. Matson, Ernst Graf, Milton S. Feather, Steven K. Fahrenholtz, Victor T. Huang
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Patent number: 5108772Abstract: Disclosed are puffable gelatinized dough pellets which pop upon microwave heating in a consumer microwave oven. The pellets include an outer skin or casing of sufficient tensile strength to allow buildup of internally generated steam pressure upon microwave heating. Upon sufficient buildup of steam pressure, the skin fails suddenly, allowing the pellet to puff explosively thereby simultaneously causing an audible popping sound. Also disclosed are microwave snack products comprising an expandable microwave popping bag containing a charge of the present microwave poppable pellets. The sound of the popping gives the consumer an audible clue as to the desirable termination of the microwave heating step, which is particularly useful when the pellets are contained within an opaque paper microwave popping bag. Also disclosed are methods for the preparation of the microwave poppable pellets as well as microwave heating methods for snack preparation.Type: GrantFiled: August 20, 1990Date of Patent: April 28, 1992Assignee: General Mills, Inc.Inventor: Donald H. Wilbur
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Patent number: 5104669Abstract: The present invention is directed to a flour-starch mixture that is capable of being converted into a flour-starch based food product that heats evenly from a frozen condition, when exposed to microwave energy. Optionally, the flour-starch based food product of this present invention is combined with a microwave susceptor to obtain enhanced crisping on the outside.The flour-starch based food product of the present invention is made from a flour-starch mixture comprising from about 85% to about 35% by weight flour, from about 15% to about 60% by weight high amylose starch, and from about 0.25% to about 5% by weight high amylopectin starch.The flour-starch based food product of the present invention is particularly useful in preparing consumer oriented microwaveable food products, where features such as palatability, even heating and even crisping are desired.Type: GrantFiled: July 15, 1991Date of Patent: April 14, 1992Inventors: Mark Wolke, Michael Zakin
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Patent number: 5102672Abstract: An apparatus for forming a layer of chocolate on the interior surface of an ice-cream having a cone-shaped mold that is interiorly-cooled by ice-water provided thereto from a bucket, or other source, of ice-water. For forming an interior chocolate coating, liquid chocolate is placed into the interior of the cone, and the cone is then placed onto the cold mold, and centered thereon by the upper end portion of the mold. The cone is allowed to remain there for a short while, while the cold mold-surface solidifies the liquid chocolate, to thereby form the interior layer of chocolate. A stripping device may, if desired, be employed for aiding in the removal of the thus-coated cone from the mold. In the preferred embodiment, the mold is secured directly to the ice-bucket.Type: GrantFiled: November 28, 1990Date of Patent: April 7, 1992Inventor: Neale Vos
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Patent number: 5091198Abstract: Novel composite food products comprising a first, soybean protein-based food material and a second, minced meat-based food material which are bonded to each other, and their production processes are disclosed. These food products have any desired shapes. These food products have remarkably improved texture and taste in addition to a moderate heaviness when eaten.Type: GrantFiled: February 19, 1986Date of Patent: February 25, 1992Assignee: Yugenkaisha MatsubeiInventor: Chikako Hoashi