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Document Title |
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7579035 |
Method for forming a scrambled egg snack food
A snack food product having a shaped core of a coherent mass of scrambled eggs enrobed in a breaded batter coating.
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7575769 |
Preparation of an edible product from dough
The present invention is directed to mold control and extended shelf life methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface...
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7494678 |
Method and apparatus for producing a doughnut
A method and apparatus for preparing yeast raised doughnuts without frying is disclosed. A proven dough mixture is coated with a cooking fat, such as vegetable shortening, before baking and,...
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7494677 |
Coated food products and methods of producing coated food products with reduced permeability to fat and oil
Coatings containing one or more thermally coagulating proteins (e.g., whey protein) and foodstuffs coated with such coatings are provided. The coatings render foodstuffs less permeable to fat and...
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7485330 |
Foodstuff containing a moist meaty filling
A biscuit treat for dogs has improved palatability by incorporating a highly palatable shelf stable meaty filling into a cavity formed upon the top surface of the biscuit. The meaty filling...
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7452560 |
Process for preparing a hand-held snack item, and the product thereof
A method for preparing a hand-held snack item is disclosed. The method includes the steps of (a) applying a first edible, heat-sensitive food material to an initial formed hand-held food item,...
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7442396 |
Dough compositions having a moisture barrier, and related methods
Described are dough products that contain a hydrogel coating, wherein the hydrogel coating contains a hydrophilic colloid, oil, plasticizer, and water, and functions as a moisture barrier.
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7438939 |
Multi-flavored dessert cakes
Multi-flavored dessert cakes and new combinations of flavors for dessert cakes are disclosed. In preferred embodiments, the invention provides multi-flavored cakes that each combine a number of...
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7404978 |
Wafer half-shell, a method for its preparation, and a food product including it
A wafer half-shell is described which has a mouth delimited by at least one annular surface and one or more side walls, in which the mouth surface and the surfaces of the side wall have a...
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7332187 |
Food product comprising individual portions in a segmented structure
A food product in the form of a connected but random, symmetrical or linear array of food portions can be served as an entree, appetizer dessert or other food. The array is adapted for manual...
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7294355 |
Snack/convenience foods and the like having external and/or internal coating compositions
Coating-type compositions and methods using the compositions for making new forms of chip-type and other fried or baked snack and/or convenience food items, including sweet goods, which are...
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7282231 |
Doughnut like dumpling covered with sesame seeds, dough used for preparing the doughnut and method for the preparation of the doughnut
A doughnut like a dumpling covered with sesame seeds is prepared using a powdery raw material, which comprises 50 to 80 parts by weight of ungelatinized starch, 6 to 25 parts by weight of...
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7282230 |
Heat-stable high-amylopectin starch
The invention relates to starch used in the baking-industry. Creams, (fruit-) fillings, toppings, glazes and other bakery products are often thickened by the inclusion of a certain amount of starch...
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7264840 |
Process of making a scrambled egg snack food
A snack food product having a shaped core of a coherent mass of scrambled eggs enrobed in a breaded batter coating.
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7264835 |
Food product and method of preparation
Composite food products comprising a first soft plastic nonfrangible major portion having a water activity of 0.5 or less and about 1% to 15% % of a second food portion of small direct expanded...
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7252847 |
Flavored extruded food product
An extruder die assembly and method for using same is disclosed that may be adapted to a wide variety of commercial-grade extrusion devices common in the food industry. The disclosed method...
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7229660 |
Scrambled egg snack food
A snack food product having a shaped core of a coherent mass of scrambled eggs enrobed in a breaded batter coating.
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7195793 |
Method and apparatus for making a hand held food product
An automated machine and process to form a food product consisting of a batter shell and a food filling. The process is started with a cooking matrix that includes a plurality of cooking openings...
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7141255 |
Food formulations
Food formulations suitable for preparation by young children, requiring only the addition of water, that produce simulated foods that exhibit substantially appropriate textures and flavors.
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7138519 |
Process for extraction of β-glucan from cereals and products obtained therefrom
A process for obtaining β-glucan from cereal grain, such as barley and oats. A β-glucan product obtained by the process. Uses of the β-glucan product as a food ingredient and for treating...
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7011859 |
Method for making a sandwich
A method for inserting one foodstuff, such as sandwich fixings, into a second foodstuff, such as a bread bun, which includes forming a cavity in the second foodstuff. The cavity may be formed by...
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7008655 |
Process for making a baked cup shaped food product
A process for manufacturing a food product, a food product produced thereby and a plant for production of the food product. The food product may have a generally truncated cone shape which allows...
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6984407 |
High satiety index bread
A baked bread product having an increased or high satiety index (SI) is provided. The high SI baked bread product ingredients include a wheat flour product, a grain/seed source of soluble fiber,...
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6958165 |
Puff pastry biscuit for refrigerated or frozen food product
A thin puff dough biscuit for a refrigerated or frozen food product. The biscuit has a laminar structure containing 6 to 10 sheets of puff dough and a maximum thickness of at most 2 mm. The biscuit...
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6942885 |
Scored savory dough with toppings or fillings
A ready-for-use refrigerated or frozen dough that is prepared from flour, a leavening agent, fat; has no greater than 0.5 weight percent sugar or sugar substitute; and preferably includes one or...
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6936291 |
Method of producing edible cellulosic films
Disclosed is a process for continuous casting of edible cellulose-containing film sheets having unique physical characteristics. The cellulose film sheets have diverse applications in the processed...
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6919097 |
Soft, fully baked breadsticks
A fully baked, soft, breadstick product is provided having a water activity in the range of about 0.9 to 0.95. The breadstick product is ideally suited for use in a refrigerated, ready-to-eat kit....
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6911224 |
Multi-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 which makes up about 20% to about 40% of the base layer. The upper layer,...
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6905720 |
Low lactose, low moisture shelf-stable, bakeable savory cheese product and process for preparing it
A savory, smooth-textured, bakeable and shelf-stable product is prepared as a three-phase formulation, including an aqueous liquid phase, a dispersed fat phase and a solids phase, preferably...
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6905719 |
Shelf-stable, bakeable savory cheese product and process for preparing it
A savory, smooth-textured, bakeable and shelf-stable product is prepared as a three-phase formulation, including an aqueous liquid phase, a dispersed fat phase and a solids phase, preferably...
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6896924 |
Two-texture pet food product
A nutritionally complete, shelf stable pet food product and process of manufacture includes two different textures which has a meaty outer component and a inner bone-like component.
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6887503 |
Food product which artificially has been given a cell-like structure by coextrusion of several components, and method and apparatus for manufacturing such food product
Two or more different materials such as food material are co-extruded through adjacent orifices of an extruder. The flows of the two materials are cut in a direction transverse to the flow to form...
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6881431 |
Microwave heatable bread-based fast food
Fast food product such as hot dogs or hamburgers, buns or rolls which are adapted for heating together with a cooked meat product inserted therein are produced from a dough containing hard white...
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6881429 |
Method of extruding bread dough and products thereof
Methods for making an uncooked extruded dough product are provided, comprising extruding a dough composition of pre-gelatinized starch comprising at least about 75 percent of amylopectin, flour,...
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6863917 |
Ready-to-use food product
A ready-to-use food product, and method for preparing the same. The product includes: a batter; at least one leavening agent; and, at least one oil. The oil separates the batter and leavening agent...
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6863911 |
Bakeable, lubricious, sweet, creamy, low-moisture filler products and process for preparation
A creamy product with a lubricious mouthfeel is bake-stable and suitable as a filler or topping for baked goods. In a preferred form, it comprises: at least 30% by weight of a discontinuous fat...
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6863909 |
Cream-based food composition
A process for the preparation of a cream, in which a mixture containing about 10% to 20% of milk derivatives, about 8% to 30% of sugars, about 10% to 60% of fermented dairy product, about 0% to 25%...
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6858241 |
Farinaceous surface product that is toaster reheatable and method
A protective coating or film is applied to at least a portion of the outermost surfaces of the outermost layers of a farinaceous product including a high solid fat index lipid or hard butter to...
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6852347 |
Partially thermal treated dough intermediate and method of making
A method of preparing a partially thermal treated dough intermediate which has reduced tendency to adhere to the processing apparatus is disclosed. The dough intermediate is thermal treated to...
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6838102 |
Frozen pie dough showing good rising
The frozen pie dough product according to the invention contains a cereal flour, water and a fat as the main components, has a multi-layer structure having voids, has a pie dough density of 1.01...
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6835397 |
Controlled release encapsulated bioactive substances
The present invention is an encapsulated yeast composite comprising a core comprising yeast and a coating containing an emulsifiable lipid. The yeast includes Saccharomyces cerevisiae . The...
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6830770 |
Polydextrose as anti-staling agent
A method for making a baked product having improved anti-staling properties is disclosed. The method includes the steps of forming a dough by combining flour, yeast, water and 1-5% by flour weight...
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6830768 |
Snack product
A process of manufacturing a cooked-extruded-expanded dietetically valuable snack product mainly comprising an amylaceous material and milk solids, and which has a fine, porous, crunchy, smooth and...
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6827958 |
Toaster pastry
A dough and a filling for making a toaster pastry and a method for making same. A method of forming the dough for the toaster pastry, comprises forming a blend of ingredients comprising wheat flour...
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6827957 |
Multicomponent per food or animal food
A dual texture pet or animal food product having inner and outer components. The soft inner component contains a mixture of lipid and solid ingredients and has a water activity, a w , less than...
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6824799 |
Food product with enhanced crispiness
A food product, such as a baked good, having either high molecular weight starch hydrolysate or a crystalline hydrate producing sugar as a sweetening agent. Preferably, the starch hydrolysate has a...
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6808727 |
Meal-equivalent food bar
An improved meal-substitute food bar, herein called a meal-equivalent food bar because it is divided into segments equivalent to the sequence of courses in a conventional meal, including appetizer...
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6797295 |
Sprayable browning composition
The present invention relates to a sprayable browning composition which, when applied to a foodstuff, imparts a browning and optionally also a flavoring effect to the surface of the substrate to...
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6793956 |
Low-moisture, reduced fat, lipid-based fillings
Reduced-fat, low-moisture lipid-based fillings. The lipid-based fillings can be used in a variety of food products. The low moisture, reduced fat, lipid-based filling comprises at least about 20%...
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6790467 |
Ready to bake dough with shaped, coextruded filling and method of making same
A ready to bake dough product with a shaped filling is disclosed. The filling is sized and configured so as to minimize or avoid exposure or spilling during processing, handling, or baking. The...
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