|
Match
|
Document |
Document Title |
|
|
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 in...
|
|
|
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 pieces,...
|
|
|
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 in...
|
|
|
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...
|
|
|
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 food...
|
|
|
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...
|
|
|
6638547 |
Prepared foods containing triglyceride-recrystallized non-esterified phytosterols
A prepared food product for ingestion by mammals is described and methods for preparing such products. The food product includes an oxidation-resistant fat-based composition substantially free of...
|
|
|
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...
|
|
|
6572913 |
Continuous cooking method employing hydrostatic pressure
A method for cooking food includes heating a liquid cooking medium in a cooking vessel having a “U”-shaped structure having a height is sufficient, with sufficient medium added, to attain a...
|
|
|
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...
|
|
|
6569482 |
Method for surface treating 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...
|
|
|
6558730 |
Potato-based fabricated snacks made from continuously sheeted doughs and methods for controlling the texture and organoleptical properties thereof
Fabricated snacks produced from doughs comprising (1) a potato-based flour component, (2) one or more polysaccharides selected from the group consisting of non-potato-based flour, starch, gum, or...
|
|
|
6558725 |
Method and apparatus for preparing sliced plantains
The present invention overcomes many of the shortcomings inherent in previous methods and systems addressing the commercial production of fried plantain slices. The improved process comprises a...
|
|
|
6558724 |
Cooking by enrobing through controlled curtain spillage
A process for cooking food products, such as battered and breaded pieces of meat, with hot oil by placing the products on a conveyor and passing them through a plurality of descending hot oil...
|
|
|
6534103 |
Control apparatus and 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...
|
|
|
6528101 |
Process for heat treating food product
Proteinaceous food product is heated by spraying the product with a liquid and maintaining the liquid at a controlled temperature within a range that treats the proteinaceous food product without...
|
|
|
6521281 |
Dough compositions made with dehydrated potato flanules
Dough compositions comprising potato flanules can be used to make fabricated food products. The flanules have physical properties in between flakes and granules. In comparison to granules, the...
|
|
|
6514554 |
Process for preparing frozen potato or root vegetable strips
An process for preparing frozen potato strips or root vegetable strips includes blanching the strips, parfrying the strips in oil in a vacuum and then freezing the strips. In another embodiments,...
|
|
|
6509053 |
Process for industrial preparation of vacuum cooked rice
The present application provides a novel process for the industrial preparation of rice cooked under vacuum, comprising the steps of cleaning, scalding, cooling, draining, drying, frying, mixing...
|
|
|
6497910 |
Oil absorption retarder
An oil absorption retarder containing alginic ester and fried foods produced by using the oil absorption retarder. The oil absorption retarder of this invention can efficiently retard oil...
|
|
|
6440477 |
Method of adding fats and oils to porous fodder
A method of adding oil and fat to porous feed is disclosed wherein porous feed together with oil and fat are continuously inserted into a partially evacuated chamber of an oil and fat adding...
|