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6468569 |
Frozen uncooked cinnamon roll that can attain the qualities of freshly prepared cinnamon roll when thawed and baked
An improved frozen cinnamon roll can be produced using a specific improved recipe and a significantly improved process. The cinnamon roll product can be manufactured and sold in a frozen form to a...
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6461654 |
Blends for barrier layers for food products
Blends of a natural wax, such as sunflower wax and glyceride materials, substantially being triglycerides and having an N20>20 display excellent properties when applied in barrier layers for...
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6444244 |
Method for making a 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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6432465 |
Dough compositions used to prepare reduced and low-calorie snacks
Dough compositions used to prepare reduced-calorie and low-calorie farinaceous snacks. The snacks made from the dough compositions have a high degree of mouth-melt, less waxiness and increased...
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6428835 |
Shelf-stable filled pasta and methods of making
A shelf-stable filled pasta and a method of making same, the method comprising providing an acid-treated or acid-containing fillable pasta piece having a pH of about 4.6 or less; inserting filling...
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6419965 |
Method for preparing leavened dough or leavened puff pastry food products
Leavened dough-based food products and leavened puff pastry-based food products are produced without the need for providing by a process which comprises preparing dough by mixing gluten, flour,...
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6413563 |
Ready-to-brake refrigerated sweet dough
A ready-for-use refrigerated sweet dough that is prepared from flour, sugar, a leavening agent and fat. The dough has a surface that includes grooves, score lines, or combinations thereof which...
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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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6410073 |
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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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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6399128 |
Injection of foodstuff to fill bagels and breads
Method of filling a bagel or a bread product having a hardened outer surface and softer interior. The outer surface is broken by the sharpened end of a filling spout. The bagel or bread product is...
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6391371 |
Low water activity egg product
The invention provides an egg product having a reduced amount of free water comprising at least 30 wt-% whole egg; glycerol; maltodextrin; egg white powder; powdered shortening; liquid egg yolk,...
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6387421 |
Apparatus and methods for making multiple, patterned extrudates
An extrudable food product is provided by a food cooker extruder ( 12 ) and is mixed with an additive to form a patterned food product, using a pattern forming die ( 20, 220 ). The cross-sectional...
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6368645 |
Reheating tolerant icing composition
An improved icing includes at least about 10 percent by weight water, at least about 0.1 percent by weight gelling agent and at least about 5 percent by weight of a low solubility sugar, the low...
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6346284 |
Food or nutritional supplement, preparation method and uses
The invention concerns a complete food or nutritional supplement containing at most 10% of water by weight, preferably at most 5% of water, and more preferably at most 2% of water, with low...
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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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6326048 |
Preparation method of dough for flour foods
A preparation method of dough for processed foods such as bread essentially made of wheat flour, wherein electrolyzed water produced by electrolysis of raw water is used for kneading an amount of...
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6322830 |
Ready-to-bake, shelf-stable cake dough and process for its manufacture
A ready-to-bake, shelf-stable cake dough consisting essentially of flour, fat, sugar, eggs and water and usual dough additives and comprising a leavening system, the dough having a water activity...
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6312743 |
Cookie dough
A ready-for-use cookie dough which can be preserved in the refrigerator and which is prepared from flour, sugar, baking powder and fat, containing between about 0.3 and 1.5% baking powder and...
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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...
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6299916 |
Shelf-stable bar with crust and filling
A baked, shelf-stable, hand-held snack bar comprised of a crust and a smooth, creamy cheesecake-like filling. The crust surrounds the bottom and longitudinal sides of the bar. The filing is exposed...
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6299907 |
Reversibly swellable starch products
Reversible swellable modified starch products are provided in the form of individual, chemically cross-linked starch granules capable of undergoing multiple hot or cold water swelling/drying cycles...
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6288179 |
Battered and battered/breaded foods with enhanced textural characteristics
A food product having the crisp texture, golden brown appearance and fresh fried taste of conventionally-fried foods, comprising a food substrate coated with a cereal-based batter containing sodium...
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6284295 |
Ready to bake refrigerated cookie dough
A ready-for-use refrigerated cookie dough and which is prepared from flour, sugar, baking powder and fat, containing from about 0.1% to about 1.5% baking powder and provided in a form that includes...
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6280783 |
Ready to bake refrigerated sweet dough
A ready-for-use refrigerated sweet dough which is prepared from flour, sugar, a leavening agent and fat, and which is provided in a form that includes grooves, score lines, or a combination...
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6280782 |
Non-emulsion based, moisture containing fillings for dough products
Non-emulsion based, moisture containing fillings for dough products and dough products incorporating the filling, are provided. In particular, the fillings comprise at least two water activity...
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6277421 |
Food product comprising masa flavored flour
A nixtamalized farinaceous component having pronounced masa flavor alone or together with other food components wherein the nixtamalized farinaceous component is produced by heating a superficially...
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6270818 |
Animated food, food additive and method
An animated food, containing a food animating product and method is disclosed. The animating food product is edible and animates the food by dispersing an outer mass in liquid and revealing an...
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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...
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6265005 |
Coating composition for foods and method of improving texture of cooked foods
A coating composition for foods includes starch and an effective amount of gum acacia to provide enhanced crunchiness and heat retention. A method of making crunchy food includes coating an edible...
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6261612 |
Microwave brownable potato toppings
The present invention relates to mashed potato products that are provided, in at least a top portion, with a browning agent that causes the product to achieve a pleasing golden brown color upon...
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6261618 |
Method of making battered and breaded food compositions using calcium pectins
A method and composition for preparing battered and breaded food compositions which resist absorbing oil during deep fat frying. The breading composition is prepared by enriching the breading...
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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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6258392 |
Microwaveable pasta pie and pan assembly
A microwavabel pasta pie (10) and pan (32) assembly, includes a shell (12) formed by grid-shaped walls (16) integrally formed within an outer wall (18) to thereby define a plurality of vertical,...
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6254906 |
Multilayered pasta-type paste and method for producing same
Pasta-type paste containing ingredients (5, 7) in the form of heteroelements or occlusions, comprising a base layer (3) formed from wheat semolina and/or various cereal flours and water. The...
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6242031 |
Method of producing dietary fibrous bread
A method for producing high-quality dietary fibrous bread which has a creamy quality and keeps its elastic texture for a long period of time after baking or steaming, uses a hydrate gel of...
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6235324 |
Composite ice-cream cone
A composite ice-cream cone having a preformed, closed-bottomed wafer shell. The shell has an inner surface, a length, an outer surface and an upper edge. A separate, preformed, closed-bottomed...
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6231898 |
Sandwich product and method for making same
A sandwich product is made by sealing the peripheral portions or edges of two slices or layers of bread together to form a substantially sealed pocket between the layers with filling material in...
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6231899 |
Cream filled wafer product
A wafer product comprises a wafer shell comprising at least two wafer half-shells coupled together face to face. This shell contains a filling of a substantially hydrated mass which includes a soft...
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6228402 |
Xylitol-containing non-human foodstuff and method
A pet foodstuff and treatment method for reducing the incidence of dental caries in non-human animals is provided. The treatment method includes orally administering the xylitol by allowing the pet...
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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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6221408 |
Pasta composites and process therefor
Pieces of cooked pasta are converted into unified masses by the use of edible, water-soluble cellulose derivatives as binding agents. For example, 2-inch pieces of cooked linguini are mixed with a...
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6217919 |
Process for the production of hollow baked confectionery
A method of making a hollow baked confectionery comprising forming a dough of a biscuit or a cracker capable of being formed into a sheet into a double sheet, shaping the dough by cutting,...
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6217918 |
Microwavable pasta in a bowl
A convenience food product comprising a microwavable pasta packaged in a container which facilitates even cooking in a microwave oven. The product can further comprise an improved hydratable sauce...
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6210723 |
Dough enrobed cheese filling
A baked food product comprised of a yeast-leavened, bread-like crust completely enrobing a cheese filling. The product may be shaped for reheating in a toaster or toaster oven or on a grill. The...
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6207207 |
Coated confectionery having a crispy starch based center and method of preparation
A coated confectionery having a crispy starch based center with a thin continuous rigid outer, coating is disclosed. The integrity of the thin continuous rigid outer coating is maintained even...
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6203828 |
Method for forming a filled dough product
A filled dough product having a plurality of dough sticks is provided. The plurality of dough sticks of the filled dough product can be connected by a web of dough. Each dough stick from the...
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6203830 |
Method of producing filled pasta
A method of producing filled fresh or dried pasta comprising a filling enclosed in at least one piece of rolled pasta dough having a moisture content of from 25% to 40% and comprising a peripheral...
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6197353 |
Gluten-derived colloidal dispersions, edible coatings therefrom and method of making
Film forming colloidal dispersions containing gluten-derived proteins and peptides and their methods of manufacture are described. The colloidal dispersion can be coated onto a variety of...
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6194010 |
Compositions useful in preparing unified food serving products
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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