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4781938 |
Shelf-stable snack product
Disclosed are ready-to-eat, crumb structured, baked snack food products that are shelf-stable and additionally provide the benefits of desirable moistness, chewiness, fast mouth dispersion upon...
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4781932 |
Food shell and method of manufacture
A food shell with improved distribution quality, eating texture and resistance to breakage or fracture is provided. A food shell is formed from a cereal grain, for example, wheat or corn, and is...
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4775543 |
Method of making pocket bread having pressure relief hole
A pocket or pita bread, and method of making the same, is described. The invented pita bread comprises a pressure relief hole provided in a seam thereon to relieve the pressure formed therein by...
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4774098 |
Modified plant fiber additive for food formulations
Food compositions are prepared incorporating an alkaline peroxide-treated conversion product of a nonwoody, lignocellulosic substrate. In a ruminant system, the conversion product serves as a...
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4772482 |
Heat stabilized dipeptide sweetening composition and method
A relatively heat stable, intense sweetener composition that includes a dipeptide sweetener and a heat stabilizing amount of a sugar acid lactone. The sweetening composition may also include a...
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4770890 |
Method of manufacturing biscuit-type articles
A biscuit dough is kneaded, while at the same time being heated, in such a way that it is fragmented into granules which are baked at oven temperature either simultaneously or in a hot-air stream;...
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4764388 |
Method for making vitamin enriched cereal
This invention is a method for distributing a dry, multi-vitamin premix into a cereal grain which is, used for making a milled cereal product. In the preferred embodiment the milled cereal product...
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4761295 |
Technique for using reverse osmosis unit
A post-mix soft drink dispenser includes, in the feed water supply, a reverse osmosis unit for treating the inlet water and a carbonator for adding carbon dioxide to the treated water. The use of...
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4761296 |
Crackers having stabilized sunflower seeds
The invention discloses a baked dough product in which stabilized sunflower seeds have been incorporated into the dough prior to shaping and baking of the dough into a final product. Stabilized...
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4759934 |
Process for preparing high protein bread with ascorbic acid and product
A technique for producing baked products, such as bread with very high protein levels, up to about 45% on a dry basis (18 to 25% on a wet basis), by incorporating in the unrisen dough the desired...
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4756920 |
Method for making a snack food ingredient
Fried snack food products are produced by grinding cereal grain kernels such that all of the ground grain passes through a U.S. Number 20 screen, uniformly hydrating the ground grain into a...
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4752484 |
Dual-textured cookie products containing a unique saccharide mixture
Cookie products, having a storage-stable plurality of textures, comprising (1) discrete regions providing a stable, crisp texture; and (2) discrete regions providing a stable, chewy texture are...
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4749583 |
Method for making an edible container from corn
A process for manufacturing an edible container of processed corn by first preparing a creamy cohesive, cooked corn dough and then injecting or pumping the corn dough into a heated mold for...
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4748032 |
Method for preventing deterioration of starch-containing foods
A method for preventing deterioration of a food is disclosed wherein an oosaccharide originating from agar or carrageenan or both agar and carrageenan are added to the food. The method is effective...
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4748027 |
Powder product and a method for its preparation
A substantially free-flowing powder comprising a surface-active agent such as a food emulsifier applied on a particulate carrier such as a starch is prepared by mixing the suface-active substance...
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4743459 |
Canine biscuit containing discrete meat and/or meat by-product particles and method for making same
A dry hard canine biscuit having visually apparent, discrete meat and/or meat by-product particles distributed substantially uniformly through the biscuit is obtained by blending the non-fat solids...
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4743458 |
Soft canine biscuit containing discrete meat and/or meat by-product particles and method for making same
A dry soft canine biscuit having visually apparent, discrete meat and/or meat by-product particles distributes substantially uniformly throughout the biscuit is obtained by blending the non-fat...
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4743460 |
Soft canine biscuit containing discrete particles of meat and other materials and method for making same
A dry soft canine biscuit having visually apparent, discrete particles, which contain (i) meat and/or meat by-product and/or (ii) farinaceous material and/or textured vegetable protein, distributed...
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4741916 |
Method of and apparatus for producing individual dough pieces of substantially constant size and shape
A method of and apparatus for making individual dough pieces that are of substantially constant size and shape. The method includes the steps of forming a continuous dough rope and laying it on a...
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4738861 |
Continuous pretzel dough manufacture
A process is provided for the continuous production of a uniform density pretzel dough. The ingredients of the pretzel dough are continuously supplied to a continuous operating assemblage and the...
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4735811 |
Tortilla and method of manufacture
An improved tortilla is provided which has increased shelf life while maintaining improved flexibility over the shelf life. The tortilla is comprised of flour, water and other plasticizing agents...
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4735808 |
Dietetic dog biscuits containing vegetable hulls
This invention discloses a low calorie dietetic dog biscuit containing vegetable hulls. The vegetable hulls are fibrous components and reduce the overall caloric content of the biscuits to between...
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4732767 |
Method for reducing chip bleed in baked goods
This invention is a method for reducing chip bleed in flavor-chip containing baked goods, particularly in cookies. "Chip bleed" is a migration of material from the chip into the dough or crumb of...
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4722849 |
Process for preparing chocolate chip cookies containing low melting fat and product
A low-melting fat, which has a solid fat index of less than 13 at 80° F., and which is essentially completely liquid at about 100° F., is added to cookie dough containing flavor particles, such...
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4720390 |
Preparation of gelled food products
To prepare thermally gelled emulsions without having to add thickeners or to add calcium, an aqueous medium containing gellable whey proteins is homogenized with a lipidic medium under intensive...
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4717577 |
Producing multi-textured cookies containing gum
In multi-textured cookies having a soft and moist center containing a humectant and a firm outer layer, the outer layer contains a hydrocolloid gum, preferably xanthan gum.
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4711786 |
High fiber bread and extruded products
A high fiber bread or an extruded edible product that is made from a dough that includes wheat flour, pea flour and advantageously includes two or more of isolated pea protein, ground triticale...
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4707365 |
Flavor system having high chocolate flavor impact
A natural chocolate flavor system having high chocolate flavor impact is disclosed. This system has: (1) a high level of cocoa solids; (2) a high level of a mixture of pyrazines; and (3) high...
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4702926 |
Process for producing two-component dough products
A process is described for mechanized production of two-component dough products such as swirl cookies which includes forming an overall dough shape, embossing the top, filling the embossed area...
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4701335 |
Butter-like concentrate
A butter-like concentrate is provided, which concentrate is a mildly heated mixture of 25-98% (w/w) of an oil or fat preferably containing butterfat, 2-74% (w/w) of protein and carbohydrate...
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4690829 |
Method of preventing retrogradation of foodstuffs
This invention relates to a method of preventing the retrogradation of foodstuffs containing starchy material, wherein waxy barley starch is used as part of the starchy material. Optionally, a...
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4687674 |
Continuous mixing process
A process for preparing batter which comprises measuring out and mixing thoroughly appropriate quantities of flour and water characterized in that at least the flour is measured gravimetrically,...
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4687673 |
Sweet goods dough forming processes
A process for forming sweet goods doughs for producing nonperishable sweet goods such as cookies and graham crackers. The water and the water soluble ingredients of the dough, including sugars and...
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4684526 |
Antistaling/conditioning agent in producing bakery products
A blend of a hydrophillic lecithin having an HLB value of at least about 8 and at least one of a monoglyceride, lactic acid esterified monoglyceride, succinic acid esterified monoglyceride, maleic...
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4680191 |
Cross-cut extrusion method
An extruded, cross-cut snack food product and a method and apparatus for producing extruded, generally planar food products having ridges and valleys formed on opposite sides thereof, wherein the...
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4680184 |
Emulsifier formulation for cookies
The present invention is an emulsifier system for cookies comprising: (a) from about 40% to about 100% (by weight, on the basis of monoglyceride content) fatty acid mono-diglycerides, said...
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4668522 |
Mixing process for cookies with storage-stable texture variability
A process for controlling the size and texture of baked cookies through the use of specific mixing procedures is disclosed. In particular, adding the required total amount and type of sugar in...
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RE32416 |
Preservation process
Foodstuffs, especially bread, can be preserved against the growth of microorganisms such as mould growth and rope formation by adding to the foodstuffs an acid propionate salt.
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4664932 |
Quality improver for frozen doughs
A quality improver for frozen doughs wherein (1) emulsifiers comprising at least one of glycerin fatty acid esters, polyglycerin fatty acid esters, diacetyl tartaric acid esters of...
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4659582 |
Compressible soft confection
A compressible soft tablet is provided which has organoleptic qualities of a baked confection, such as a cookie, cracker or wafer, and is formed of prebaked comestibles, such as graham crackers,...
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4657769 |
Method of manufacturing frozen bagel dough products
A process for making frozen bagels is disclosed. The use of a combination of oxidizers and boiling without baking prior to freezing a contribute to a frozen bagel having excellent shelf life and,...
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4657770 |
Accelerated staling of starch based products
The process of staling of starch based food products, including baked or extruded breads and cooked pasta or rice, can be accelerated over the conventional method of holding at room temperature by...
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4655125 |
Apparatus for producing baked products
A method and apparatus for producing baked products such as sponge cake and crepe sheet for wrapping jam, cream or the similar filling. A sponge cake batter or a crepe batter therefor comprises a...
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4650681 |
Bakery products
Wholegrain bakery products such as bread or biscuits which incorporate whole grains of cereal such as wheat or rye are made by using heat-treated microporous grain. This avoids extensive...
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4650685 |
Biscuit process
A biscuit, consisting of agglomerated granules of an extrusion cooked base, which are coated with a binder. The biscuit has a density of from 0.3 to 0.8 g/cm 3 and a water content of from 1.5 to...
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4645674 |
Glaze composition for bakery products
A bakery product having a glaze on the surface thereof, said glaze comprising a dextrin component having an average D.E. of from 5 to 20. The glaze is deposited from a water dispersion or slurry...
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4643900 |
Method for making bakery products
A method for producing bakery products is provided wherein a dough conditioner composition of allium material is incorporated into dough formulations including flour, water and leavening agents....
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4643904 |
Method of increasing the visibility of discrete morsels contained within a baked food product
A method of making a morsel-containing, baked food product that exhibits a high degree of morsel visibility on a preselected surface, which in the case of a ready-to-serve cookie is its top...
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4631195 |
Sweetening composition
A composition and method for heat stabilizing dipeptide sweeteners for baking and cooking is described using a polyglucose or a polymaltose.
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4624856 |
Method and composition for soft edible baked products having improved extended shelf-life and an edible firm gel for use therein
Soft cookies, biscuits, snacks and the like, are produced from a specially formulated and prepared dough. The soft edible products retain their fresh baked, moist, tender texture for extended...
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