|
Match
|
Document |
Document Title |
|
|
6020010 |
Combination of cereal and powdered milk
A new combination of cereal and powdered milk for providing powdered milk within an individual piece of cereal. The inventive device includes a piece of cereal comprised of a plurality of strands...
|
|
|
6015581 |
Method and apparatus for preparing a bread snack
The top of bread-product can be removed by a process, wherein the bread-product is subjected to forces, so that a bread product with a bent profile is obtained and subjecting this bent product to a...
|
|
|
6013292 |
Low fat food product
A baked reduced fat battered and breaded vegetable product is described which is based on a dried or dehydrated vegetable substrate which is coated with a fat and oil free batter as a first inner...
|
|
|
6013300 |
Quick bread
A leavened, farinaceous, baked food product having a crust on all sides and a method for producing the product. One embodiment of the leavened, farinaceous, baked food product has a quick...
|
|
|
6010736 |
Steamed durum wheat flour
There is disclosed a steamed durum wheat flour having a gluten vitality of 0.70-0.95 based on that of untreated durum wheat flour and a gluten swelling power of 1.05-1.30 based on that of untreated...
|
|
|
6004596 |
Sealed crustless sandwich
A sealed crustless sandwich for providing a convenient sandwich without an outer crust which can be stored for long periods of time without a central filling from leaking outwardly. The sandwich...
|
|
|
6004595 |
Refrigerated biscuit dough product with topping and method of manufacture
A method for applying and embedding dry toppings to both rolled and biscuit-like dough products and the resulting dough piece of the method. The method includes applying dry toppings on the surface...
|
|
|
6001399 |
Polydextrose as a fat absorption inhibitor in fried foods
A method for making a fried food product having a reduced fat content and the taste and physical properties of a conventional fried food product includes the steps of forming a dough or batter by...
|
|
|
6001405 |
Preparation of shelf-stable filled pastas
A process for the production of a pre-cooked, high moisture, shelf-stable or refrigerated, acidified filled pasta comprising a filling within a dough skin which comprises mixing pasta ingredients...
|
|
|
6001400 |
Process for producing combination cream cheese and bagel dough product
A food product which in one embodiment comprises a ring or cylinder of bagel dough or pizza dough wrapped around an exposed cream cheese center, and a process for producing the product wherein...
|
|
|
5997932 |
System for applying fluid strip to dough
Method and apparatus applies a strip or stream of fluid to a moving dough sheet. The apparatus has a fluid flow regulator coupled to a fluid source providing positive pressure, and a nozzle coupled...
|
|
|
5993871 |
Stable, self-supporting taco shell
An edible food container which is self supporting and stable in a generally upright position when placed on a rigid and substantially planar support surface. The edible food container includes a...
|
|
|
5989603 |
Emulsion glaze for dough products
Shaped, unbaked dough products are provided that are coated with a glaze comprising an amount of water, oil and a hydrophilic colloid. The application of the glaze to the dough products, followed...
|
|
|
5976586 |
Glaze composition with vegetable gums
A food glaze composition for coating food items including bakery products. The glaze composition includes one or more natural or modified vegetable gums and is eggless and protein-free. The...
|
|
|
5968570 |
Folded pastry product
A folded pastry product and method for making the product are disclosed herein. The product incorporates a layered dough and fat pastry shape having a first end and a second end, a first flanged...
|
|
|
5968566 |
Refrigerated yeast-raised pizza dough
A substantially shelf-stable refrigerated yeast-raised pizza dough product comprises high-protein-content flour, water, at least one polyvalent fatty acid ester, and active yeast. The quantity of...
|
|
|
5965186 |
Crisp dough structure and method for imparting crispness to dough
A method is described for forming dough product containing a filling. The method includes making projections on the surface of the dough product. The projections serve to isolate a volume of dough...
|
|
|
5965180 |
Glaze for dough products
Shaped, unbaked dough products are provided that are coated with a glaze comprising an amount of water, a reducing sugar and a hydrophilic colloid. When baked, the dough products produce a finished...
|
|
|
5962050 |
Pizza-type product having an increased length of exposed crust edge, and method of making
A compound pizza arrangement includes an inner shell section and an outer shell section. A gap is formed between the outer edge of the inner shell section and an inner edge of the outer shell...
|
|
|
5955129 |
Device and method for producing baked, thin-walled molded articles
Disclosed are devices and processes for producing baked thin-walled shaped articles from baking or pouring mixtures which expand during the baking process. The bottom half (18) of a baking mold...
|
|
|
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....
|
|
|
5939113 |
Free-standing lasagna product
Disclosed is a fast cooking pasta product, which has no pastry components, but which has a bottom layer of pasta which is crisp and chewy and one or more intermediate layers of pasta which have a...
|
|
|
5914140 |
Food products having acoustic bonds between food layers
A method is provided for bonding together the layers of a laminated food product, such as farinaceous dough layers. The methods comprise applying ultrasonic energy (12 kPa-25 kHz, 1,000 to 4,000...
|
|
|
5900265 |
Apparatus and method for inserting a filling into a food product
Apparatus and method for inserting fillings into foods such as bagels, donuts, other pastries and confectioneries. A base supports a movable platform onto which a restraining device are mounted for...
|
|
|
5897895 |
Method for making extruded mounted food product
A highly uniform food product securely mounted on a handle is provided by: (a) coextruding a doughy material and a filling material in the form of an edible elongated extrudate having an outer,...
|
|
|
5897896 |
Layered foodstuff binding agent dispersible in hot water and milk and preparation thereof
Particles which provide a foodstuff binding agent which is dispersible in hot water and hot milk have a farinaceous or proteinaceous material core, an emulsifier coating layer about the core and a...
|
|
|
5897900 |
Edible bun having a compartmented central recess
An edible bun having a substantially elongated configuration. The bun has a base wall, a pair of integrally extending side walls and a pair of integrally extending end walls. The base walls, the...
|
|
|
5894028 |
Pizza sauce disk and method for making same
A pizza sauce disk and a method for making the same are provided. The pizza sauce disk comprises a pizza sauce which includes a heat-reversible gelling agent. When activated, the gelling agent...
|
|
|
5894027 |
Milk and protein powder-coated cereal products
Breakfast cereal products coated with a cold-water-soluble coating made from milk solids or high protein, vitamins, and mineral supplement powders adhering to the surface of the cereal via an...
|
|
|
5891490 |
Edible micro-emulsion and method of preparing a food product treated with the micro-emulsion
The present invention relates to an edible oil-in-water micro-emulsion for imparting crisping and browning to a food product when the micro-emulsion is coated onto the food product and the coated...
|
|
|
5888564 |
Method of flavoring and texturizing food particles and the flavored and texturized food particle
The present invention includes a process for making a mixture of homogeneous texturizing or flavoring particles that include fiber and protein from a mixture of heterogeneous particles. The process...
|
|
|
5858428 |
Container and filled food product assembly
The product includes a shell which is generally cup-shaped with a rim in the form of an annular flange which projects radially outwardly of the product. This rim avoids the risk of smearing when...
|
|
|
5855946 |
Food grade starch resistant to α-amylase and method of preparing the same
Chemically modified RS 4 starches are provided which have a high degree of resistance to α-amylase digestion and can serve as low calorie food additives in products such as breads or crackers as...
|
|
|
5827553 |
Edible adhesive
The present invention provides an oil-free, fat-free, edible adhesive for affixing seasoning to foods substrates which in its preferred embodiment is applied at room temperature. The edible...
|
|
|
5814360 |
System for producing a filled rolled dough product
A conveyor moves a dough sheet along a dough travel path. A filling applicator, located proximate the dough travel path, applies filling to the dough sheet. A cooler is located downstream of the...
|
|
|
5804235 |
Edible toy figures constructed of breakfast cereal
An edible, full-dimensional toy figure constructed of prepared cereal for consumption with a liquid, such as milk and the like, includes a multiplicity of discrete, individual prepared cereal...
|
|
|
5804243 |
Process for making low-fat, cake donuts
A chemically-leavened, self-sustaining cake donut dough is prepared which contains from 20-30% of a thermally-reversible gel. The dough is formed into donut shapes and baked in an oven within 10...
|
|
|
5798132 |
Process for applying a flavored coating to a food product
The present invention involves the preparation of a starch-based food product coating containing a mixture of seasoning and liquid and dry ingredients that is applied on the product and...
|
|
|
5795603 |
Process for forming a filled torroidal bagel product
A process of making a filled bagel dough product and the product formed thereby. The product has the outward appearance of a conventional bagel, but has a core filling such as a natural or...
|
|
|
5792499 |
Method for reducing syruping in refrigerated doughs
A method of reducing syruping in refrigerated dough compositions is disclosed. The method includes formulating a dough composition comprising flour, preferably wheat flour, and water, and adding a...
|
|
|
5780082 |
Process for making a food product of the pizza type, in the shape of a pocket
A process for the manufacture of a food product of the pizza type, in the shape of a pocket and edible as a sandwich, and the product obtained thereby. The process consists of: cooking a bottom...
|
|
|
5780091 |
Multi layer spiral-shaped, dried pasta/sauce food composition and a method for making the spiral pasta/sauce combination
A spiral wound instant pasta solid sauce composite noodle is disclosed which employs selected dusting agents and solid sauce interleaved within the spiral to insure unrolling of the spiral upon...
|
|
|
5770252 |
Process for preparing a breaded food
A breaded food product having a piece of core food (e.g., fish, poultry, or vegetable) in an uncooked state, and a breaded coating system on the core food, the coating system comprising bread...
|
|
|
5766664 |
Pie crust dough having a reduced fat content and method of making
The fat content and caloric content of pie crust dough are reduced while retaining the desired characteristics of the pie crust, namely flakiness and tenderness. The amount of fat or shortening...
|
|
|
5759606 |
Method of preparing bagel dough to form an english muffin bagel
Preparation of English muffin bagels by using a set of yeast-rising flour bread ingredients quite similar to ingredients for standard bagels, but configuring individual buns into the cornmeal...
|
|
|
5759599 |
Method of flavoring and mechanically processing foods with polymer encapsulated flavor oils
A method of flavoring and mechanically processing foods by incorporating heat-stable and fracturable upon chewing polymer encapsulated flavor oil capsules formed by coacervation into a food in an...
|
|
|
5756137 |
Method for preparing a baked dough food product
In the method for forming a dough food product a layer of dough is disposed upon a surface. A filling ingredient is disposed upon a first region of the layer of dough. A second region of the layer...
|
|
|
5753286 |
Coated food and method of coating
A food having an oil absorption and moisture transmission retarding, clear, crunchy coating and process for preparing is provided. The coating includes a predust adhered to the food and has at...
|
|
|
5750170 |
Process for providing filled, extruded dough products
A process for the production of filled dough products in which dough and a filling are co-extruding to provide a filled tube of the dough surrounding the filling. The filled tube is then...
|
|
|
5741505 |
Edible products having inorganic coatings
An edible product having a thin inorganic coating on at least a portion of its surface. The coating preferably forms a moisture/oxygen barrier to result in a coated edible product having an...
|