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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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7223433 |
Flour/starch blend for preparing stuffed rolls wrappers
The invention relates to a flour/starch blend for preparing stuffed rolls wrappers, said blend comprising: from 48% to 52% of high amylose rice starch; from 31% to 36% of high amylose rice flour;...
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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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6846501 |
Traditional snacks having balanced nutritional profiles
Appealing traditional nutritious snacks and mixes from which consumers can prepare appealing traditional nutritious snacks are disclosed. These snacks and mixes offer an alternative to appealing...
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6761916 |
Method for producing breads with a recombinant yeast which expresses a photoprotein
A method for producing breads by use of a yeast which has been transformed with a photoprotein expression recombinant vector, the vector containing a fragment of a yeast-derived agglutinin gene and...
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6733815 |
Food ingredient containing wheat gluten, soy grits and soy flour
The present invention includes a food ingredient comprising soy grits and gluten. The food ingredient is effective to make a food product having a structure substantially the same as a...
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6730346 |
Methods for using lipases in baking
The present invention relates to methods for preparing a dough, comprising incorporating into the dough a composition comprising an effective amount of a lipase which improves one or more...
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6716462 |
Nutritionally balanced traditional snack foods
Appealing traditional nutritious snacks and mixes from which consumers can prepare appealing traditional nutritious snacks are disclosed. These snacks and mixes offer an alternative to appealing...
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6599549 |
Dry mix containing brown sugar substitute
A brown sugar substitute is disclosed. The brown sugar substitute comprises sucrose crystals, a fat and molasses. In one embodiment, the sucrose crystals are coated with the fat and the fat coated...
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6589584 |
Food ingredient
The present invention includes a food ingredient that comprises soy flour and gluten wherein the ratio of gluten to soy flour in the additive is greater than a natural ratio of gluten to flour in...
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6517874 |
Utilization of transglutaminases for the production of baked products with a low wheat content
A flour useful for the production of baked goods containing transglutaminase and wheat flour yields dough with properties for automated processing and baked goods with larger volume. The wheat...
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6485761 |
Methods for using lactonohydrolases in baking
The present invention relates to methods for preparing a dough, comprising incorporating into the dough a composition comprising an effective amount of one or more lactonohydrolases which improve...
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6447824 |
Substitute for edible oil and fat
A substitute for edible oil and fat, which contains fine particles having an average particle size of 250 microns or less and a surface hydrophobic degree of 35 g or less as the oil absorption...
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6423355 |
Imbibant grains for bakery and other uses
There is provided a grain suitable for use in baked products and a method for producing the grain in which the grain has been preconditioned by physical action sufficient to induce an internal...
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6413562 |
Healthy bread crumbs
The present invention relates to healthy bread crumbs and particularly bread crumbs made from whole wheat flour, rye flour, whole grain flour; low fat and/or baked blue tortilla chips, potato chips...
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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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6312752 |
Edible fat based flakes
Fat based flakes with improved product performance and which flakes are easier to make than known flakes have the composition: 0 to 2 wt % moisture 25 to 90 wt % of a bakery compatible fat,...
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6312741 |
Encapsulated food acids for preservation of baked goods
An improved ingredient and method of provides a bread dough with an acid environment conducive to preserving a baked good prior to baking without deleteriously affecting the bread dough prior to...
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6261613 |
Refrigerated and shelf-stable bakery dough products
The present invention includes a batter or dough that comprises a plurality of capsules and a cookable fluid in which the capsules are dispersed. Each of the capsules is comprised of a shell made...
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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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6149960 |
Process and formulation for a chemically leavened dough or bakery product
Chemically leavened bakery product(s) are disclosed which have characteristics similar to bakery product(s) that have been yeast leavened. A process is provided to make such a bakery product...
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6123975 |
Improver for microwave-reheatable bakery products
A tenderizer for microwave-reheatable baked products, which is added to doughs to make fully or partially baked products, contains at least the following ingredients: fat, proteins selected from...
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6096363 |
Low molecular weight glassy carbohydrate matrix encapsulating an emulsifier dry mix
Food compositions in the form of a glassy low molecular carbohydrate matrix comprising an emulsifier. The food compositions comprise about 50 to 90% of a low molecular carbohydrate and the balance...
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6090429 |
Process for the manufacture of a lactitol syrup
A process for the manufacture of a lactitol syrup that involves subjecting a mixture of lactose and an hydrolysate of inulin or of starch to catalytic hydrogenation.
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RE36785 |
High fat biscuit mix and products resulting therefrom
The invention is a high fat biscuit mix as well as dough and biscuit products resulting therefrom. The mix comprises flour, a leavening agent, and emulsifier along with a protein supplement and...
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6013294 |
Shelf-stable complete pre-mixes that are combinable to form ready-to-cook mixes or food beverage products
Shelf-stable complete pre-mixes, separated into two or more components. The components are chemically and microbially stable. At least one component is a high-water-activity liquid component. The...
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6004594 |
Process of producing an encapsulated emulsifier in a carbohydrate matrix
Compositions in the form of a glassy low molecular carbohydrate matrix comprising an emulsifier. The food compositions comprise about 50 to 90% of a low molecular carbohydrate and the balance...
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5993883 |
Sweet dough mix
A sweet dough dry mix is provided which incorporates highly viscous carboxymethyl cellulose in combination with hard wheat flour. When used to make up a sweet dough, the resulting dough exhibits...
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5972406 |
Bioelastomers suitable as food product additives
The invention provides a method for improving the texture of a food product by incorporating in the food product or a precursor of the food product a bioelastic polypeptide in an amount sufficient...
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5972404 |
Process for melting and mixing of food components and product made thereof
Food compositions in the form of a glassy low molecular carbohydrate matrix comprising an emulsifier. The food compositions comprise about 50 to 90% of a low molecular carbohydrate and the balance...
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5925397 |
Leavening acid composition produced by heating monocalcium phosphate at elevated temperatures
A composition of matter comprising a monocalcium phosphate leavening acid having a neutralizing value of between about 44 and about 63 wherein the neutralizing value is the amount by weight of...
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5916619 |
Fried instant noodles and method for manufacturing the same
A method for manufacturing a fried instant noodle wherein noodle strings comprising cereal flours, a chemical leavening agent and at least one enzyme selected from the group consisting of amylase...
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5834050 |
Baking mix including novel leavening acid composition produced by heating monocalcium phosphate at elevated temperatures
A baking mix for preparing an edible baked good including a leavening acid comprising the product produced by heating monocalcium phosphate at an elevated temperature for a suitable period of time...
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5738900 |
Process for making a readily-dispersible, dry food mix
A readily dispersible, sugar-containing food mix is prepared by applying a coating of glycerin and polysorbate onto the surface of the sugar and then blending with the remaining ingredients. The...
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5733593 |
Rapidly hydratable konjac flour
A rapidly hydratable konjac flour is disclosed which is distinguishable from native konjac flour in that it gains at least least 60% of its potential peak viscosity within 10 minutes after...
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5698256 |
Blood sugar decreasing baked product for diabetics and a powdery mix for producing same
A baked product having a blood sugar reducing effect for diabetics is manufactured by baking of a dough that contains the following ingredients: (a) soya protein, (b) a fiber component containing...
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5554402 |
Process for preparing baked food products having little or no fat using an oat component as a fat replacement
A process for preparing a baked food product containing little or no fat, said process comprising: (a) preparing an initial mixture comprising from about 10% to about 35% by weight, as a percentage...
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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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5484622 |
Low fat food product
All natural, low-fat baked foods (such as cookies, cakes, and brownies) and methods of making and baking them utilize a mixture of flour, high amylose starch, and prune as a flour, fat, and egg...
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5456932 |
Method of converting a feedstock to a shearform product and product thereof
The present invention is a new process for flash flow processing a feedstock containing a heat sensitive ingredient and a carrier material selected from a maltodextrin and polydextrose and the...
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5451418 |
Microwave treatment of unchlorinated cake flour
The present invention provides methods for improving the baking properties of cake flour using microwave heating. The microwave treated cake flour is intended as a substitute for chlorinated cake...
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5439696 |
High ratio baking composition
The invention is a high ratio baking composition as well as a method for producing high ratio baked products such as a cake which does not use chlorinated flour. The composition of the invention...
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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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5360623 |
Method of preparing a dry mix useful in preparing baked goods
In a first embodiment, the present invention provides an improved finishing process for dry mixes for baked goods of widely varying compositions. According to this embodiment, a standard cake...
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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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5290582 |
Homogenous, stable flavored milk and process
A process for making a stable flavored milk product which meets the CFR regulations for milk and a dry powder for use in the process. The product is a flavored, non-agglomerated powder containing...
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5266345 |
Method of making a microwaveable bakery product
Disclosed is a premix and a complete mix for preparing bakery products suitable for microwave heating. The premix includes protein in an amount of 4.5 to 25.0 by weight and 7 to 50 shortening by...
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5246724 |
Process for manufacturing vital wheat gluten with substantially no objectional flavor or aroma
A process for manufacturing vital wheat gluten with substantially no objectionable flavor or aroma includes extracting gluten from wheat or wheat flour in an aqueous process to provide vital wet...
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H001165 |
Layer cakes prepared with crystalline sweetener blends
Dry mixes and method of formulating cake mixes for high-ratio cakes prepared from blends of crystalline sucrose, crystalline fructose and, optionally, crystalline dextrose are provided. The...
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