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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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6787170 |
Fried texture imparting glaze for a food intermediate and method of making a product and a product produced thereby
The present invention provides a fried texture-imparting glaze for a food intermediate useable in producing a finished food product. The glaze comprises an edible oil, and an anhydrous low-density...
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6783782 |
Grooved freezer-to-oven pizza crust
A grooved, pre-proofed, freezer-to-oven pizza crust dough. The dough includes a top surface for a pizza filling, and a bottom surface opposing the top surface and contacting a pizza pan. The bottom...
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6773734 |
Process of making food bar
A process for manufacturing the ready-to-eat food bar. The ready-to-eat food bar produced by the present process includes agglomerated particles of one or more cereal bases is provided. The cereal...
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6764700 |
Deep dish pizza crust
A fully baked, deep dish pizza crust is provided having a water activity in the range of about 0.9 to about 0.95. The deep dish pizza crust is ideally suited for use in a refrigerated, ready-to-eat...
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6761923 |
Method and composition related to low glycemic index foods
The present invention relates to a method for using Prowashonupana barley to produce a food product comprised primarily of the Prowashonupana barley. The resultant food product is desired because,...
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6753025 |
Method of making pizza
A method of preparing a pizza is disclosed comprising the steps of forming a pizza shell, applying a predetermined quantity of pizza or tomato sauce to an upper surface of the pizza shell to form a...
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6753026 |
Process for making a range of long shelf life, filled bread snacks
A process for making bread snacks with fillings of high water content is disclosed and the snacks have shelf lives at chilled or ambient temperatures of more than six weeks. Baked bread is used as...
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6746707 |
Laminated multi-layered cereal products and methods of preparation
Disclosed are dried laminated multi-layered cereal pieces, especially R-T-E breakfast products, and methods of preparation. In particular, the cereal pieces are characterized by a highly laminated...
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6743458 |
Reduced fat lipid-based fillings
Creamy, reduced fat, low-moisture lipid-based fillings. The fillings comprise: (a) at least about 20% non-digestible lipid; and (b) from about 0.5% to about 35% crystallizing lipid. The fillings...
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6726944 |
Method for making cookies
A method for providing individually baked products comprising the steps of providing an uncooked dough sheet or block which has separable portions of predefined shape, separating one or more...
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6723357 |
High energy snack food product and process of manufacture
High energy food product which consists primarily of an admixture of barley, flax and teff, and a binder which holds the admixture together. The binder includes corn syrup, honey, canola oil,...
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6723366 |
Use of puroindoline for preparing biscuits
The present invention relates to the use of puroindolines as additives in biscuit manufacture. More specifically, the present invention relates to the use of puroindolines added to biscuit flour in...
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6723358 |
Encapsulation of components into edible products
An edible matrix composition that has a chewable texture and that contains at least one encapsulated component is obtained by admixing at least one plasticizer, and a ground, free-flowing...
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6713103 |
Protein free non-tacky egg wash substitute
A protein free glaze forming composition is provided which is storage stable at room temperature. The glaze forming composition includes water, a modified food starch, one or more antibacterial...
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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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6706305 |
Low glycemic index bread
A low glycerin index baked bread product is provided. The baked bread product comprises a wheat flour product, a grain/seed source of soluble fiber, and a processed source of soluble fiber. The...
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6663909 |
Bakery products containing starch n-alkenyl succinate
A composition comprising untreated flour, and starch n-alkenyl succinate, and optionally starch is disclosed. Bakery products comprise aforementioned composition. Sponge cake is a typical example...
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6663904 |
Shelf-stable soft pretzel
A method for making a shelf-stable soft pretzel without using a caustic bath. The method substitutes several processing steps for the caustic bath, in combination with other microbal spoilage...
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6660314 |
Low water activity flavored filling for baked flour based products
A polyhydric alcohol-free flavored filling for baked flour based products is disclosed. These fillings include an aqueous phase, a mixture of sugars dissolved in the aqueous phase wherein the...
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H002091 |
Oven-baked french fries having extended hold time
Coated French fried potatoes which maintain crispness for at least about 10 minutes. The French fries have at least a 0.1 mm starch-based surface coating and Texture Value of at least about 170...
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6652892 |
Animal food composition
A breath-freshening pet food composition comprising at least 40 ppm by weight of one or more plant extract(s), preferably selected from essential oils.
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6649197 |
Dry bakery products and a process for their preparation
Dough useful for the preparation of dry bakery products, particulary crackers, is prepared by the addition to the dough of a bakery ingredient prepared by fermentation of cereal germs with lactic...
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6635298 |
Method of preparing tortillas from waxy barley cultivars
Flour tortillas (i.e. soft tacos and tortillas, wraps, flatbreads) with improved texture and nutritional characteristics represent novel food products that can be processed using flour milled from...
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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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6627238 |
Browning composition
A browning composition for food having a dough crust. This composition includes a caramel color and a thickening agent, and undergoes browning reactions upon microwave or conventional heating.
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6627242 |
Microwaveable pizza crust
Microwaveable pizza crusts, which when heated in a microwave oven, rise in a manner similar to conventionally-baked pizza crusts. Such pizza crusts are mesophase gel-containing. Moreover, such...
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6627235 |
Process for obtaining improved structure build-up of baked products
A process for obtaining improved structure build-up of baked products includes the steps of incorporating a sufficient amount of exopolysaccharides into a dough to show a rise in viscosity with...
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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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6620450 |
Preservation of baked goods
A process for preserving baked goods takes advantage of the discovery that a form of modified whey characterized by a calcium content of at least 3%, protein content of from 10 to 20%, and a...
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6613370 |
Breadcrumb coating for food products
Provided are methods of manufacturing breadcrumb and a breadcrumb coated food product. The method of manufacture of breadcrumb involves contacting a flour mixture with an aqueous solution of a...
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6610347 |
Fiber enriched foods
Disclosed is a dietary fiber composition produced by a process involving cooking a calcium caseinate or calcium caseinate and whey protein isolate slurry (containing no more than 50% whey protein...
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6610334 |
Use of thiol redox proteins for reducing protein intramolecular disulfide bonds, for improving the quality of cereal products, dough and baked goods and for inactivating snake, bee and scorpion toxins
Methods of reducing cystine containing animal and plant proteins, and improving dough and baked goods' characteristics is provided which includes the steps of mixing dough ingredients with a thiol...
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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...
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6599550 |
Low temperature cooking cereal-based products
Improved cereal-based food products suitable for cooking in a low temperature (i.e., generally about 120 to 212° F.) and high moisture (i.e., steam) environment are provided. The improved...
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6589583 |
Freezer to oven dough products
The present invention provides freezer-to-oven dough products, as well as methods for preparing the dough products. Specifically, the dough products of the present invention include a chemical...
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6582740 |
Layered canned pet food
A canned pet food product having a base layer and an upper layer. The base layer is formed of solid food pieces in a gravy and has a substantially conical recess formed into its upper surface. The...
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6562385 |
Food product with flavoring and method for producing the same
A food products that can be reconstituted for consumption includes flavoring toppings and/or flavoring inclusions that closely simulate commercially available flavored table syrups and flavored...
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6562384 |
Unified food serving products having persistent crispy crunchy texture
Certain coating formulations provide an adhesive effect that enhances points of contact between the individual pieces of food to be joined in deep-fried unified food servings. Batter mixes for...
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6537599 |
Method for making bakery goods and bakery goods prepared thereby
A method is disclosed for preparing bakery goods having a plurality of edible particles on a top surface having substantially one hundred percent show and a home-made appearance. Also disclosed are...
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6537602 |
Chocolate compositions and utilization thereof
The present invention provides a ganache-type chocolate composition outstanding in inclusion (mechanical) fitness when contained in confectionery dough, and moreover having good baking tolerance....
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6517877 |
Animal food product
A co-extruded dual component animal food product has an outer component containing at least 60% cereal and an inner cream textured component which has water soluble components in an aqueous phase...
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6503555 |
Composition related to low glycemic index foods
A method for using Prowashonupana barley to produce a food product comprised primarily of the Prowashonupana barley. The resultant food product is desired because when consumed, it does not...
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6503546 |
Crisp filled pastry after microwave baking
A filled pastry that can be baked in a microwave to achieve a baked pastry-like taste and a crisp final texture is described. The pastry mixture includes flour, a first fat, water, yeast,...
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6500475 |
Edible dough support
To facilitate baking a frozen dough product in an oven, the dough product is formed over an edible film or substrate that may have a plurality of die-cut holes. This film serves as a baking...
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6495191 |
Wheat flour for mineral-enhanced bakery products
A wheat flour, and dough made from the flour, are produced using between 5-50% (desirably 15-45%, preferably 25-35%) by weight middlings (e.g. from the first and second breaks) added to straight...
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6491957 |
Chinese snacks
Chinese snacks having a proteinic adhesive layer with which transglutaminase has reacted, formed between the filling and the dumpling skin thereof are disclosed, and uncooked Chinese snacks...
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6475540 |
RTE cereals and other foods presweetened with D tagatose
This invention discloses an RTE cereal having a sugar coating containing D tagatose, either alone or in combination with at least one polyol, and processes for preparing such cereal. This invention...
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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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6472005 |
Savory snack product
A savory snack product with two layers of a whipped and baked savory sponge and a filling in-between, with the sponge having an a w value of between about 0.6 and 0.85, a pH value of between about...
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