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6913775 Cooked cereal dough products fortified with calcium and method of preparation  
Cooked cereal dough products are provided that are fortified with at least a 0.65% calcium (dry weight basis) at least a major portion of which is supplied by calcium phosphate salts having a...
6805888 Method for preparing a puffed grain food product and a puffed grain food product  
The present invention relates to a method for preparing a puffed grain food product having a mixture of puffable low expansion grain and puffable high expansion grain. Flavoring agents, coloring...
6623782 Process for producing popcorn  
A process for producing popcorn comprising the steps of (a) mixing a polyglycerol fatty acid ester having an HLB of 10 or less made from a polyglycerol having an average degree of polymerization of...
6326043 Method for measuring processing degree and gelatinized starch content of steam-flaked corn and other grains  
The nutritive value of flaked grain can be quantified by measuring starch availability, degree of processing, and the percentage of gelatinized starch in relation to the total amount and...
6284801 Antirheumatic agents  
An antirheumatic agent which is characterized in containing at least one compound selected from a group consisting of 4,5-dihydroxy-2-cyclopenten-l-one represented by the following formula [I] and...
6248379 Puffed cereal cakes  
The invention provides a process for the preparation of puffed cereal cakes, preferably rice cakes, comprising the steps of: providing a cereal grain, preferably a milled parboiled rice, wherein...
6228892 Antiallergic agents  
An antiallergic agent which is characterized in containing at least one compound selected from a group consisting of 4,5-dihydroxy-2-cyclopenten-1-one represented by the following formula [I] and...
6013291 Microwave popcorn with liquid fat and method of preparation  
Disclosed are methods of preparing lowfat and reduced fat popcorn microwave popcorn articles using cold kernel popcorn (60° F.) such as from winter storage. The methods employ low levels (1% to...
5976596 Process for obtaining extruded food products having high die shape conformity and reduced adhesion  
For preparing an extrusion-cooked food product, a food component emulsifier is combined with water to obtain an aqueous dispersion of the emulsifier, and the dispersion is fed into an extruder for...
5968569 Pet food product containing probiotics  
A dried, ready-to-eat pet food product comprising a gelatinized starch matrix which includes a coating or filling which contains a probiotic micro-organism. The cereal product is in the form of a...
5897894 Microwave popcorn with coarse salt crystals and method of preparation  
Microwave popcorn articles which upon microwave heating provide popcorn having enlarged salt particles that provide popped popcorn more reminiscent of at-home, stove-top prepared popped popcorn....
5591471 Production method of puffed food and puffed food dough  
A puffed food dough and method for producing a puffed food product from the dough. The dough contains soybean protein, starch and dietary fiber in a ratio by weight of from 1:0.2 to 0.8:0.01 to...
5409729 Heat expanded whole kernel corn snack food  
A heat expanded whole kernel corn snack food, and a process of making such a corn snack food is disclosed. The corn snack food is made by selecting a corn variety, drying corn kernels of the corn...
5326583 Method for preparing snack from chlorophyll-containing plant tissue  
A puffed snack is prepared from chlorophyll-containing plant grains by pulverizing the grains under completely light shielding conditions, storing the resulting pulverized grains under complete...
5260078 Expanded wheat product and method of manufacture  
An expanded food product is prepared by mixing wheat flour, water and a surfactant to make dough. The dough is extruded to make an expanded food product which is then dried and coated with a heated...
5208055 Freeze dried cheese and popcorn product  
A method for producing an improved food product comprising the steps of providing an unlayered, substantially-homogeneous mixture of previously popped popcorn and shredded cheese; heating the...
5169662 Dietary product and method for manufacture  
An improved dietary food product made from ground grain source material in expanded form, comprising more than 10 percent protein and more than 20 percent dietary fiber including from about 55...
5165950 Microwave expandable half product and process for its manufacture  
A process is disclosed for preparing a shelf stable half product expandable in microwave ovens. A chlorinated soft wheat flour, corn starch, modified corn starch and whole grain amaranth flour are...
5132127 Process for preparing an extruded food product  
A process for making a shelf-stable food product comprises blending a high moisture material that provides flavor and substantially all of the moisture to the stack food product with one or more...
5035914 Creamy orange snack cereal  
The present invention is directed to a food for snack or as use as a breakfast cereal which has a creamy orange flavor. The food product includes a popped cereal which is selected from oat, wheat,...
5023096 Food product and method for making the same  
A method for producing a food product comprising the steps of providing a base layer of cheese; covering the base with a layer of previously popped popcorn; adding a second layer of cheese on top...
5018960 Flaking roll apparatus  
Flaking roll apparatus (10) for the processing of cereal products or the like is provided which includes a pair of counterrotating, nip-defining flaking rolls (76, 78) which are obliquely oriented...
4978552 Starch containing  
Disclosed is a process, and the product thereof, for producing swollen foods, e.g. croutons, having a softer mouth feel than might be expected from those obtained by a conventional process, which...
4957755 Method for producing microwaveable snacks  
A method and composition for combining two or more separate food products, one of which is ordinarily not effectively prepared in a microwave oven, that are microwaveable together to yield a...
4938982 Cereal snackfoods and compositions and methods for making the same  
The invention provides cereal snackfoods of the expanded variety such as crisps and the like. The snackfoods of the invention comprise discrete cooked portions of a dough composition comprising...
4902528 Preparation of dried precooked rice product  
A dried precooked rice product is prepared by cooking rice grains for obtaining a moisture content of from 55% to 75% by weight and then by drying the cooked rice grains at a temperature of from...
4891238 Process for producing swollen foods  
Disclosed is a process for producing swollen foods having a softer mouth feel than might be expected from those obtained by a conventional process, which process comprises heating and pressurizing...
4888186 Method for producing flavored popcorn  
A method for applying flavoring to food such as popcorn. A fat-flavor system is prepared by dry-blending solid particles of fat with a flavoring. The fat has a melting point of no less than about...
4871557 Granola bar with supplemental dietary fiber and method  
The present invention is a granola bar with supplemental dietary fiber which is added to the granola bar in the form of compressed flakes, as well as the method of making such a granola bar. The...
4844938 Method for producing roux  
A method for producing roux by drying flour until the moisture thereof is reduced to 0.5 to 10% by weight, adding fats and oils having a melting point of not more than 55° C. in a weight ratio of...
4834988 Method for preparing a cereal  
A hot cereal is prepared by treating a cereal grain with a slurry resulting from the treatment of a grain-water mixture with starch-converting enzymes, heating the mixture until the grain is at...
4734289 Food material for puffing  
This invention provides a food material for puffing, which enables easy and uniform puffing without a special appliance and which has good taste, smell and texture. The food material for puffing...
4728522 Process for treating hulled oilseeds  
A system for treating oilseeds prior to solvent extraction in which the oilseeds are treated in a microwave dryer to raise their temperature to 140° F., passed hot through two-high rolls to crack...
4640842 Internally flavored hulled cereal grain and process for preparation  
Internally flavored hulled cereal grain, especially popcorn is provided along with a method for the preparation of same.
4603055 Process for the preparation of multiple grain flaked cereal  
This invention is a process for producing a mixed grain instant hot cereal product by cutting different grains by a steel cutting method, mixing the dry grains together, steaming the mixture,...
4563358 Composite food product and method for making the same  
An edible composition comprises an integrally extruded net formed of an edible material e.g. a cereal-based, sugar-based or fat-based material. The composition has a novel appearance and...
4548830 Instant rice gruel and method for producing same  
Novel instant rice gruel is provided which consists of swelled up and α converted rice produced such that raw rice is steamed or boiled to contain 12-13% water, and is then swelled up to 5 to 7...
4525367 Method for preparing an expanded food product  
This invention relates to an apparatus for preparing vapor-burst, non-fat-fried fast food comprising a confining means comprised of two or more cooperating surfaces which are joined together to...
4515822 Hollow, puffed fruit products and methods of preparation  
Disclosed are simulated, puffed dried fruit pieces and methods for their preparation. The dried fruit pieces are useful for incorporation into ready-to-eat cereals of low water activity, e.g., A w ...
4451488 Food bar  
A shelf stable, intermediate moisture, food bar having a soft and chewy texture with good taste is disclosed. Lowered sugar content and good texture and taste characteristics are maintained through...
4438150 Process for preparing an instant baby cereal porridge product  
This invention relates to a process for preparing a dehydrated, readily reconstitutable (i.e. "instant") baby cereal porridge product from a reduced-viscosity, gelatinized, cereal flour-water...
4438146 Method for preparing cooked wheat product  
Wheat producers and method for cooking such products are described, wherein the dough for such products is cooked by extrusion through an extrusion die.
4409250 Method for preparing sugar coated, puffed snacks upon microwave heating  
Disclosed are food compositions and methods for preparing sugary coated puffed snack products upon simple heating of the food compositions in a consumer microwave oven. The food compositions...
4333960 Process for producing dehydrated rice and product from parboiled rice  
The invention concerns a process for the production of "no-cook" dehydrated ice which can be rehydrated and rendered palatable in a few minutes by the addition of boiling water thereto. The process...
4259359 High protein wheat product  
A high protein, whole wheat grain expanded food product is prepared by the process of the present invention. Ground whole wheat is mixed with moisture and an edible acid to provide a dough. The...
4256769 Extruded wheat germ food product and method of preparation  
An extruded defatted wheat germ food product has an expanded open-cell structure with a crisp, crunchy palatable nut-like flavor is stable in the presence of air at room temperatures. The product...
4233327 Process for producing instant-cooking rice  
Process for producing instant-cooking rice which includes soaking rice in water, gelatinizing the soaked rice, reducing its water content 25-35% by weight, pressing the rice, reducing the water...
4166868 Manufacture of ready-to-eat rice  
Manufacture of ready-to-eat rice comprises soaking rice in water, gelatinizing the wet rice, pressing the gelatinized rice between rollers to alter the grain structure (to permit easier puffing...
4163066 Free-flowing, non-charring solid fat useful for popping popcorn  
A composition for popping corn and method of use, characterized by a hydrogenated edible vegetable oil comprised primarily of C 16 -C 18 triglycerides with a melting point above 122° F., which...
4107344 Method of producing dehydrated rice flakes  
A method of producing dehydrated rice flakes wherein dehydration of an aqueous slurry of substantially completely gelatinized rice starch granules and gelatinization and dehydration of a minor...
Matches 1 - 50 out of 79 1 2 >