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8163324 Production of low calorie, extruded, expanded foods having a high fiber content  
An extruded, directly expanded, high fiber reduced calorie food product, such as a ready-to-eat (RTE) cereal or sweet or savory snack, is produced at high production rates without substantial loss...
8119181 Process for producing nut-based expandable pellets and nut-based snack chips  
A method is disclosed for producing an intermediary product in the form of a nut-based pellet that is capable of being stored for up to about six months. To form the nut pellets, a nut dough is...
8062685 Direct expanded snack made with peanut flour and method for making  
A method for making a direct expanded snack piece shaped like a peanut is disclosed. Ingredients comprising peanut flour, ground corn product, rice flour and oat flour are introduced into an...
8048464 Molded expanded pellet product and method of making  
A method for making a snack product having a target shape from expandable pellets is disclosed. The snack product is formed into a target shape by expanding the pellets inside a mold. As the...
7648723 Production of low calorie, extruded, expanded foods having a high fiber content  
An extruded, directly expanded, high fiber reduced calorie food product, such as a ready-to-eat (RTE) cereal or sweet or savory snack, is produced at high production rates without substantial loss...
7297357 Process for producing puffed snack and production apparatus therefor  
A method and apparatus for manufacturing puffed snack having a hard surface layer and soft inside, and having a good texture and a difference in color tone between the surface layer and the inside....
7250186 Extrusion process, apparatus and product  
A process for the manufacture of cooked cereals or dry pet food by preparing a mixture of water and a dry premix mainly comprising cereal flour or semolina, and pressing the mixture, with the aid...
7235276 High protein puffed food product and method of preparation  
Disclosed are ready-to-eat puffed dried food products that are high both in protein and in fiber. The cereals contain sufficient amounts of at least one protein ingredient to provide a total...
7141257 Puffed starch snack product  
The present invention includes puffed food starch material snack, in particular starch material from grains, having an improved crispy texture and a more aesthetic appearance and methods for...
7135201 Puffed food starch product and method for making the same  
The present invention includes a method of making a puffed-food starch material snack, in particular starch material from grains, having an improved crispy texture and a more aesthetic appearance....
7033626 Production of edible products  
In the production of edible products which includes a holding period for starch retrogra-dation, the addition of a xylanase to cereal-based raw materials accelerates the retrogradation and thus...
D509341 Embossed pastry  
6929813 Method for making a puffed food starch product  
The present invention provides a method of making a puffed food starch material product. A food starch material capable of volumetric expansion in three dimensions is placed into a puffing chamber....
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...
6746702 Method of preparing a snack product from a cooked cereal dough  
Methods for preparing puffed snack products from cooked cereal doughs, especially corn based, comprise deep fat frying cornucopia shaped pellets or half products. Methods for preparing such snack...
6645541 Enhancing puffable food products and for production thereof  
Methods for preparing a puffable food product suitable for cooking by microwaving, deep fat frying and hot air cooking are disclosed. The methods include mixing a starch with water at a temperature...
6607763 Leavened dough extrusion  
A extrusion method is used to obtained leavened dough products with desirable characteristics. A chemical leavener is used to release carbon dioxide within the extruder and/or a premixer to yield...
6589328 Sponges of hydrocolloids  
The invention provides sponges (foams) produced from hydrocolloids by the expansion of gels of these. The foams have properties which can be varied, such as water absorption, biodegradibility, pore...
6511691 Food products and co-injection processes for preparing same  
Food products are prepared using co-injection molding apparatus. The food products are layered or enrobed. Preferred products expand upon cooking.
6479090 Crispy wheat-based snacks having surface bubbles  
Baked, wheat-based, chip-like snacks having a plurality of surface bubbles comprising air pockets extending both above and below the substantially unleavened, adjacent portions of the snack are...
6461660 Methods of enhancing puffing and expansion of food products  
Methods for producing food products having an enhanced microwaveability are disclosed. The methods comprise preparing a food product mixture which is comprised of at least a food product and water,...
6451367 Food compositions including resistant starch  
The invention described in this application relates to food compositions such as breakfast cereals, bread and the like which have an enhanced dietary fiber content. In each case the source of...
6419972 Starch-base puffed snack foods and process for producing the same  
There are provided a stick type expanded starch confectionery with a wave-like configuration on its surface and a process for easily manufacturing the same, which uses an extruder method. According...
6319534 Expandable food products and methods of preparing same  
Disclosed is an expandable half-product comprising a starchy farinaceous material, wherein the starch molecules of the farinaceous material are unidirectionally aligned and form a matrix of...
6312750 Sweet snack  
Cooked-extruded-expanded sweet snack having a porous texture, a low specific weight and a biscuit and caramel flavor. The snack includes non-fat milk solids, an oil or fat, hydrolyzed amylaceous...
6287621 Sweetened extruded cereals containing pregelatinized high amylose starches  
The present invention provides a method for preparing a dry, sweetened, extruded, ready to eat flaked or puffed cereal. Cereal flours, sweeteners such as sugars and/or syrups, and other cereal...
6277423 Fried snack, fried snack dough and process for making the same  
Disclosed is a fried snack, a fried snack dough, and a process for preparing the same. The snack is prepared from a dough comprising starch-based flour, pregelled modified starch, and added water....
6267998 Multi-layer toaster product and method for making same  
A fully baked or fried multi-layered toaster product comprises a first layer and a second layer wherein the first and second layers are constructed of dissimilar materials. The first layer provides...
6261617 Snack cake and method of producing the same  
Potatoes are skin pared, pelletized, steamed, dried and inflated into thin bars, sprayed with seasoning without oil or with a limited quantity of oil and dried such that a snack cake containing...
6251452 Apparatus and methods for making multiple, complexly patterned extrudates  
Apparatus (10) and methods are disclosed where plastic extrudable food product is provided such as by an extruder or pump and is combined with another food product without intermixing to form a...
6242033 High protein cereal  
The present invention includes an expanded cereal-type product and a method for making such a product wherein the cereal-type product has a high protein content. A starch derived from a tuber is...
6221413 Device and method for puffing products such as foodstuffs and tobacco  
A device for puffing products such as foodstuffs or tobacco comprises an upright puffing reactor having a vessel for receiving product therein. The vessel has a wall provided with a plurality of...
6180151 Leavened dough extrusion process  
A extrusion method is used to obtained leavened dough products with desirable characteristics. A chemical leavener is used to release carbon dioxide within the extruder and/or a premixer to yield...
6165530 Hollow corn-base snack food products  
A hollow snack food product is prepared by finish cooking a hollow pellet product. The hollow pellet is manufactured from a pre-cooked, predominantly corn-masa based dough which contains sufficient...
6143339 Method for making a complexly patterned extrudate  
Disclosed are apparatus (10) for making a complexly patterned extrudate. The apparatus (10) includes a food cooker extruder (12) for providing at least one extrudable food product, at least one...
6143338 Puffed food product having body with intersecting colored lines  
Disclosed are apparatus (10) for making a complexly patterned extrudate. The apparatus (10) includes a food cooker extruder (12) for providing at least one extrudable food product, at least one...
6136359 Fried snack dough composition and method of preparing a fried snack product  
Disclosed is an improved snack and the process for preparing the same. The snack is prepared from a dough comprising starch based flour, pregelled modified starch, emulsifier, added water, and...
6083552 Microwaveable popcorn product and method  
Microwave snacks that include mixtures of popcorn and an expandable or puffable food pellet are disclosed. The pellets are gelatinized dough pellets which puff or expand upon microwave heating in a...
6063422 Method of manufacturing molded baked snacks  
Using a metal mold (8) having an insulating section provided with vapor release sections, pressure outside the metal mold (8) is reduced, and heating is performed while releasing vapor produced...
6048561 Coffee puff snack and method of manufacturing the same  
A coffee puff snack and a method of manufacturing the same, which, are provided, in which the snack does not lack characteristic coffee flavor that is uniformly spread over its surface and inside,...
6042860 Device and method for puffing foodstuffs  
A device for puffing foodstuff comprises an upright puffing reactor having a vessel for receiving foodstuff therein. The vessel has a wall provided with a plurality of openings. A chamber surrounds...
6033707 Fried snack  
A fried snack product which is extruded and shaped into a design. The dough is formed by combining (1) starch-based flour having a specific ratio of gelatinized to ungelatinized starch and an...
6022574 Process for making a fried snack product  
A process for making a shaped snack product having a light, crispy, crunchy texture. The process comprises the steps of extruding a dough mixture comprising a source of starch based flour,...
6007848 Use of 1,4-anhydroglucitol/galactitol in low calorie food products, and a method of preparing 1,4-anhydro-dl-galactitol  
Low calorie food products that contain highly crystalline bulking agents that impart improved texture and mouthfeel to the food products are described. The food products contain 1,4-anhydroglucitol...
5980967 Production of crispy wheat-based snacks having surface bubbles  
Baked, wheat-based, chip-like snacks having a plurality of surface bubbles comprising air pockets extending both above and below the substantially unleavened, adjacent portions of the snack are...
5942273 Method of preparing pellets for snack confectionery and an expanded snack confectionery  
There are provided a method of preparing pellets for a snack confectionery and an expanded snack confectionery by using the pellets. A dough for the pellets contains corn flour and potato starch....
5894029 Method of making pet snack food  
A dried, puffed pat food composed of farinaceous and proteinaceous materials and flavoring ingredients,, such as seasonings, smoke flavoring, and spices; and additives; such as, cyclodextrin,...
5759612 Solid food composition which provides a time released energy source  
A solid food composition, preferably a ready-to-eat cereal composition, which provides for the release of energy over an extended period of time. The solid food composition includes: (a) from about...
5709902 Method for preparing a sugar coated R-T-E cereal  
A method for preparing a sugar coated R-T-E cereal product. The method comprises the steps of applying a high moisture sugar slurry to a wet cereal base to form a slurry coated wet cereal base and...
5560946 Ready-to-bake doughs  
Improved ready-to-bake frozen, laminated doughs comprise: a flour component and, based on the weight of the flour: 45-70 wt. % water 5-10 wt. % yeast 0.1-4.0 wt. % emulsifier the flour-component...
Matches 1 - 50 out of 154 1 2 3 4 >