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7935372 Coated snack products  
The invention relates to a coated snack product, and to a method for the preparation thereof. According to the invention, a snack product is prepared by coating a core with a least two coating...
7867529 Method for reducing acrylamide in foods, foods having reduced levels of acrylamide and article of commerce  
A method for the reduction of acrylamide in food products, food products having reduced levels of acrylamide, and an article of commerce. In one aspect, the method comprises reducing the level of...
7867533 Process for making a healthy snack food  
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...
7858132 Process for preparing cooked rice in aseptic package made of long grain having property of fluffiness  
This invention relates to a process for preparing cooked rice in aseptic package made of long grain rice, not having property of glutinousness but having fluffiness and smooth mouthfeel. More...
7820219 Toasted flavor additive  
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”)...
7811615 Corrugated knife fixture with variable pitch and amplitude  
A cut vegetable product such as a wedge-cut potato includes a pair of cut surfaces oriented generally at an acute angle, and each extending and diverging from a common tip toward a heel. Each of...
7811618 Method for reducing asparagine in food products  
A method for reducing the amount of asparagine, a pre-cursor of acrylamide, in food products that are thermally processed. This invention permits the production of foods having significantly...
7794766 Oil modifier to lower fat content of fried foods  
This patent pertains to a method of mixing at least one oil with an effective absorption lowering amount of a modified starch to form a mixture; and frying a food portion in the mixture. The...
7771765 Treated surfaces for high speed dough processing  
A novel method for controlling adhesion of food product to process surfaces by manipulating fryer oil composition and treating process surfaces. Adding various chemical species to fryer oil allows...
7767244 Cooking oil antioxidant composition, method of preparation and use  
Frying processes utilizing cooking oil at elevated temperatures can cause various degradation effects in the oil including oxidation, hydrolysis and/or polymerization. In the absence of additives...
7678399 Phytosterol containing deep-fried foods and methods with health promoting characteristics  
Deep frying oils combined with phytosterols are instrumental in deep-fried food products and methods for enhancing health characteristics. The deep frying compositions have a phytosterol ester...
7654196 Electric field forming apparatus for a fryer  
An electric field forming apparatus for a fryer includes an electrode which is disposed along an inner wall surface of an oil vat, and a power supply which supplies an alternating current at a...
7625590 In-canister product cooling  
Snack products are cooled after stacking in a rigid container by blowing cooled, dry area into the containers. The process provides sufficient cooling to prevent implosion of the rigid containers...
7569744 Plants which synthesize a modified starch, process for the production thereof and modified starch  
Nucleic acid molecules are described encoding a starch granule-bound protein as well as methods and recombinant DNA molecules for the production of transgenic plant cells and plants synthesizing a...
7527815 Method for reducing acrylamide in corn-based foods, corn-based foods having reduced levels of acrylamide, and article of commerce  
A method for the reduction of acrylamide in corn-based food products, corn-based food products having reduced levels of acrylamide, and an article of commerce. In one aspect, the method comprises...
7524525 Method for making reduced fat potato chips  
A method for making potato chips involving a marination step in a brine and acacia gum solution prior to frying. Potato pieces or slices are immersed for a short period of time in a brine solution...
7524519 Method for reducing acrylamide in foods, foods having reduced levels of acrylamide, and article of commerce  
A method for the reduction of acrylamide in food products, food products having reduced levels of acrylamide, and an article of commerce. In one aspect, the method comprises reducing the level of...
7517544 Production method for fried foods  
Disclosed herein is a method for producing fry, which comprises cooking with an oil composition containing at least 15% by weight of diglycerides as a frying oil, wherein the content of nitrogen...
7500427 Basket for deep fryer and methods of cooking food products  
A basket assembly for use with a deep fryer having a lower foraminous basket and an upper foraminous insert which quickly and easily attaches to the lower basket at a predetermined location...
7416755 Rice-based snack chip and method of making same  
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...
7393550 Method for reducing acrylamide formation in thermally processed foods  
A process and apparatus for a method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of...
7389721 Combined food cooker and steamer  
A cooking device and method for cooking food items by boiling and by steaming is provided. The method of cooking the food items includes placing an amount of liquid in a recess of the cooking...
7320809 Cooking oil antioxidant composition, method of preparation and use  
Frying processes utilizing cooking oil at elevated temperatures can cause various degradation effects in the oil including oxidation, hydrolysis and/or polymerization. In the absence of additives...
7108882 Surface treatment of animal tissue  
A method for surface treating animal tissue is provided by the invention. The method includes the steps of providing animal tissue having an average size of between about 0.5 inch and about 16...
7108878 Process for making microwavable French fries  
A microwavable crinkle-cut French fry potato includes deep groves and coatings of oil and encapsulated salt. Crinkle-cut potato pieces are prepared with a solids content of 40–50% by weight,...
7060316 Oil or fat composition  
An oil or fat composition containing 15 wt % or more of diglyceride (component (A)) and 70 ppm or more, on the basis of the diglyceride, of an organic carboxylic acid (Component (B)).
7037546 Method for maintaining designed functional shape  
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...
7001636 Method for manufacturing feed pellets and a plant for use in the implementation of the method  
A method for manufacturing feed pellets, and a plant for the implementation of this method have been explained. The aim has been to improve the manufacturing of porous pellets, first and foremost...
6969534 Process of preparing frozen french fried potato product  
A frozen French fried potato product possessing unique taste characteristics is manufactured by producing potato pieces having a desired shape, frying the potato pieces, freezing the potato...
6958166 Frying apparatus with closed loop combustion control and method  
Frying apparatus for frying food, such as French fries, vegetables, bakery goods, meat fish, poultry and the like, in a heated fluid contained in a fry pot. The fluid is heated by a combustion...
6929812 Device and method for frying products  
A device for frying food products in fat under vacuum conditions includes a rotating vacuum chamber for centrifuging the product after frying. The centrifuged product is directed through a valve...
6896922 Oil-cooked or baked potatoes  
Provided are oil-cooked or baked potatoes having a small water content, having good texture, having good storage stability, for example, being crispy even after the passage of time and free from...
6893673 Method for controlling snack product blistering through the use of solid lipid particles  
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...
6875458 Single mold form fryer with enhanced product control  
A mold form fryer utilizing a top conveyor that transports snack pieces through a constant velocity oil stream without the need of a bottom mating mold or conveyor. Herein, the form fryer is...
6872923 One pop popcorn popper  
A popcorn machine for automatic activation of the popping cycle is disclosed. The popcorn machine has a kettle with a heating element controlled by a thermostat. Popping corn is placed in the...
6869633 Automated food frying device and method  
An automated food processing system and method is provided that allows food to be dispensed, fried and packaged in a suitable container, which may be an individual portion-sized container. In one...
6858247 Fat composition  
The invention provides a fat composition comprising: (A) a fat containing at least 15% by weight of diglycerides;(B) a fatty acid L-ascorbic ester; and(C) a component selected from among catechin,...
6838108 Production process of a new appetizer and product obtained  
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...
6777010 Food cooking system with ultrasonic rotational basket  
A food cooking apparatus is provided. It includes a first container, and a second container connected to the first container with a passage defined therebetween and communicating with the first...
6777009 Cooking appliance and method of use  
The present invention is directed to an improved cooking appliance, method of use and the product cooked in accordance with the invention. The invention includes a computerized controller for use...
6746704 Process for producing a fried foodstuff  
A process for producing fried starch-containing foodstuffs is described, comprising a thermal treatment resulting in gelatinization of starch, partial frying, cooling, optional freezing and...
6730345 Method for preparing sautéed vegetables  
The present invention relates to a method for sautéing vegetables, wherein the method includes contacting the vegetables with a sautéing agent, followed by contact with heated air. The present...
6726945 Control methods for popping popcorn  
Apparatus and methods for popping popcorn comprise a heated kettle which is controlled and monitored according to the temperature of the kettle. The kettle is initially heated to a start cook...
6699519 Amylopectin-containing food product and method of producing the same  
The novel food product is based on, or contains, potatoes that are finished by deep-frying, frying or baking with the addition of fat and/or fat substitutes. The potato starch contained in the...
6689409 Canola oil with reduced linolenic acid  
A canola line has been stabilized to produce seeds having an α-linolenic acid content of less than that of generic canola oil, more preferably less than or equal to about 7% α-linolenic acid...
6689408 Method for deep-frying products to be deep-fried and device for carrying out this method  
The invention relates to a method and a device for deep-frying products to be deep-fried with hot fat. Fat that is conveyed in a circuit by a pump is heated, brought into contact with the product...
6635294 Method for providing a coating on pre-fried deep-fry products  
A method for applying a coating to deep-fry products, such as fried potato chips, wherein the deep-fry products are died and wherein a layer of aqueous flour batter is applied to the deep-fry...
6620449 Process and device for preparing eggs in various forms  
A process and device for producing eggs in various forms, such as among others boiled, poached or deep fried eggs, or their separate component parts, i.e. the yolk or egg white thereof or whole...
6602533 Method and apparatus for frying potato chips and related foodstuffs  
Apparatus for preparing potato chips. The apparatus has a slicer for the slicing of potatoes, means for conveying sliced potatoes through a heated oil bath and for removal of cooked potato chips...
6572910 Process for making tortilla chips with controlled surface bubbling  
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...