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7595081 |
Non-flour containing baked and related food compositions
Non-flour containing baked and related food compositions are made with egg protein and soy protein isolate stabilized with a hydrocolloid component. Fats and oils may be added without collapsing...
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7531200 |
Method of preparing a frozen, battered food product
A method of preparing a frozen, batter-coated food product that eliminates pre-frying, which is the most problematic stage of the conventional industrial process for manufacturing frozen...
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7501142 |
Batter coating for food pieces
A batter slurry, for coating food pieces so as to enhance crispness hold time for extended periods in take-out food conditions, comprising, as a percentage of a dry batter used to make the slurry,...
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6953597 |
Batter coating for potato pieces
Potato strips are cut at a desirable pre-determined size from raw potatoes and blanched. The blanched strips are covered with a batter slurry comprising, as a percentage of a dry batter used to...
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6884448 |
Sponge cake premix and method of manufacturing sponge cake by using said premix
The present invention is directed to a sponge cake premix that can be cooked easily with a microwave oven to prepare a sponge cake. A batter prepared by adding a thermocoagulation protein to a...
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6863917 |
Ready-to-use food product
A ready-to-use food product, and method for preparing the same. The product includes: a batter; at least one leavening agent; and, at least one oil. The oil separates the batter and leavening agent...
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6824807 |
Chemical leavener system comprising acidulant precursors
Chemical leavener systems are provided for use in flour-containing foodstuffs that contain an enzyme for hydrolyzing an acidulant precursor. The chemical leavener system comprises an acidulant...
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6797310 |
“Peanut butter batter” pancake mix
A method of using peanut products in conjunction with a pancake mix, in a unique way (via peanut flour, peanut butter, peanut chunks, peanut oil and peanut essence) to create a nutritious,...
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6787175 |
Process for preparing a storage stable premixed batter
A process for preparing a storage stable premixed batter, such as a batter for coating various foods, cakes, pancakes, waffles, etc. The batter, which may include flour, eggs, sugar, milk solids,...
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6713102 |
Sugar wafers
A sugar wafer batter containing wheat flour, cereal grits, sucrose, and water, optionally with some or all of the sucrose replaced with a reducing sugar; or wheat flour, sucrose, a reducing sugar,...
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6663903 |
Methods for using xyloglucan endotransglycosylase in baking
The present invention relates to methods for preparing a dough, comprising incorporating into the dough a composition comprising an effective amount of an XET which improves one or more properties...
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6630183 |
Method for preparing edible, crunchy material and product comprising such material
A method for preparing an edible, crunchy material comprising a batter containing a small amount of protein, 8-45% moisture, 35-60% sugar and 12-63% of a nut material and wherein the batter is...
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6623778 |
Method for pressure baking including a filling encapsulant system
A baked food product is described including a filling surrounded by a baked layer. An edible encapsulant layer surrounds the filling and is disposed between the filling and the baked layer. The...
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6524631 |
Baking mixes which contain flour and have an enhanced shelf life and method and means for preparing same
A method of preparing a shelf life enhancing composition for baking mixes which contain flour with particular application to batter mixes is provided as well as a microbiological species (...
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6475541 |
Batter-coated food products
The invention relates to a batter mix comprising genetically modified potato starch (GMPS), a process for the production of said batter mix, the use of said batter mix for the production of food...
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6410074 |
Method for making a microwaveable sponge cake
Microwaveable sponge cakes, which when heated in a microwave oven, rise in a manner similar to conventionally-baked sponge cakes. Such sponge cakes are mesophase gel-containing. Moreover, such...
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6399133 |
Reduced fat agglomerated chocolate
A low fat agglomerated chocolate having an average particle size up to 5 mm and containing from 18 to 24% by weight fat based on the total weight of the chocolate and a reduced fat chocolate...
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6391366 |
Soft frozen batter for baked goods and method of preparation
A ready-to-cook, complete, frozen, reduced density, farinaceous batter which is plastic at frozen temperatures and can be scooped to form cooked goods, especially for food service preparation of...
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6335041 |
Dry composition for batter coating comprising soft wheat flour and leavening system
An improved tempura batter system comprises an improved primer layer and improved batter matrix layer. The batter matrix is formed from a controlled gelling of batter-forming components which...
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6235334 |
No fat, no cholesterol cake and process of making the same
A no fat, no cholesterol cake possesses a dry premix component, containing on a volumetric percentage basis, of about 52.4% flour, 46.6% sugar, and 1% baking soda. Egg whites and various wet mix...
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6228403 |
Shelf stable brownie batter article and method of preparation
A ready-to-bake batter article for brownies comprises a gas impermeable container, a low water activity high ratio brownie batter disposed within and partially filling the container and an...
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6224924 |
Shelf stable batter article and method of preparation
A shelf stable ready-to-bake batter article for baked goods comprises an unpressurized gas impermeable container, a high pH, low water activity, batter that is substantially free (less than 0.1%)...
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6224921 |
Rice flour based low oil uptake frying batters
Low oil uptake frying batters substantially based on rice flour have been developed that maintain desirable organoleptic properties while significantly reducing fat absorption during the frying...
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6217930 |
Betaine and bakery products
The present invention is directed to a baked good product comprising about 0.5 to about 5% betaine. It is also directed to a process for improving the organoleptic properties of the baked good by...
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6217929 |
Spoonable, low water activity batters
A flour based batter composition is spoonable at refrigeration temperature and has a refrigerated shelf life of at least about 75 days. The batter has an intermediate water activity (A w ) of about...
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6165533 |
Method of preparing dough
In a method of preparing a dough composition, a batter comprising water, a leavening agent, and flour is formed. After the batter is formed, a complementary leavening agent, additional flour and...
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6093426 |
Batter, material for frying, freezing and microwave cooking and frozen fried material for microwave cooking
A batter for application to a material for frying contains edible oils and fats, water, an edible moisture holding material having a moisture holding amount of not less than 100 g/100 g by a...
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6042865 |
Food foaming agent composition
The present invention relates to a food foaming agent composition which imparts good taste and good texture in the mouth to the food product and imparts good foaming property and good foaming...
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6030654 |
Composition for no fat of reduced fat bakery products
Chemically leavened baking compositions, i.e., batters and doughs, intended for the production of no fat or reduced fat bakery products which comprise flour; no more than about 15 wt. % of the...
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6013300 |
Quick bread
A leavened, farinaceous, baked food product having a crust on all sides and a method for producing the product. One embodiment of the leavened, farinaceous, baked food product has a quick...
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6001399 |
Polydextrose as a fat absorption inhibitor in fried foods
A method for making a fried food product having a reduced fat content and the taste and physical properties of a conventional fried food product includes the steps of forming a dough or batter by...
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5888572 |
Process for baking muffins in disposable baking tray
A disposable muffin tray is used in a baking process having a baking step using a spiral oven with a water bath therein. Hot air is directed into close surface contact with the water pool and then...
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5882712 |
Use of calcium chloride and magnesium chloride as leavening acids for batter and dough compositions
The use of calcium chloride, magnesium chloride, their hydrates, and mixtures thereof, as chemical leavening acids in the preparation of baked goods. Such chemical leavening composition is used in...
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5804243 |
Process for making low-fat, cake donuts
A chemically-leavened, self-sustaining cake donut dough is prepared which contains from 20-30% of a thermally-reversible gel. The dough is formed into donut shapes and baked in an oven within 10...
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5804242 |
Sugarless bakery goods, e.g., cakes
Essentially sugar-free bakery goods, such as cakes, donuts, muffins and the like, that are formed from a batter mixture that includes (in the pre-baked form) about 15% to about 25% by weight...
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5773071 |
Non-fat baking ingredient
An improved shortening substitute for food products such as bakery products. The improved shortening substitute includes a mixture of a fruit puree, a sweetener, a preservative, water, a fat...
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5773068 |
Leavening system and products therefrom
A novel leavening composition containing hemipotassium phosphate in combination with a carbonate factor. The hemipotassium phosphate is prepared by solution crystallization with removal of water.
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5688548 |
Non-fat baking ingredient and method of making
An improved shortening substitute for food products such as bakery products. The improved shortening substitute includes a mixture of a fruit puree, a sweetener, a preservative, water, a fat...
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5560953 |
Modified flour
The invention relates to a method for improving the baking properties of flour, which comprises treating the flour with an acylating reagent. This makes the flour particularly suitable for use in...
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5534285 |
Low calorie chemically leavened cakes and surfactant systems therefor
Reduced calorie, chemically leavened batters for the production of cake-type products are disclosed which incorporate preformed expanded liquid or gel mesophase emulsifier products so as to permit...
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5520937 |
Microwaveable batter-coated dough
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...
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5476674 |
Foodstuffs containing sugary-2 starch
Su2 starch produces gels that set firmer and faster than conventional starch gels to include the so-called high amylose starches. Su2 starch also can be used in foodstuff to replace high amylose...
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5447739 |
Misted microwave pancakes
A process and product for improving the tenderness of cooked pancakes that are microwaved. The process includes applying water to the cooked pancake so that the moisture of each pancake is...
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5431944 |
Batter mix for frozen food products and method of making
A batter mix for foodstuffs which provides a reconstituted food product having a tender and crisp exterior and a moist interior. A frozen food product comprising a foodstuff coated with the batter...
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5419903 |
Product and process of making biscuits with a corrugated configuration
A process for producing biscuits comprises forming a dough into generally laminar portions each having a corrugated configuration and baking the portions to form biscuits. The corrugated...
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5409720 |
Room-temperature shelf-stable dough mix
A dough mix includes a moist ingredient portion and dry ingredient portion capable of being combined to produce a complete dough requiring no additional ingredients including water or any other...
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5320859 |
High protein dough mix
A high protein dough mix for a leavened bakery product, consisting essentially of, by weight, in unflavored form, a blend of up to 20% water, 10-80% of a protein containing material selected from...
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5296250 |
Cake mixes utilizing unchlorinated wheat flour
Cake mixes utilizing unchlorinated wheat flour are disclosed comprising a quantity of unchlorinated wheat flour and about 20-40 bakers wt % unmodified starch. The cake mixes of this invention may...
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5277925 |
Process of making misted microwavable pancakes
A process for improving the tenderness of cooked pancakes that are microwaved. The process includes applying water to the cooked pancake so that the moisture of each pancake is increased by about...
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5262187 |
Low-fat cereal-grain food composition
A low-fat dry mix, ready-to-use batter and baked composition are disclosed which are composed of a sweetened, cereal-grain ingredient base with a fat mimetic system of polydextrose, cellulosic...
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