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4174408 Dry powder mix for frying batter  
A frying batter mixture which includes a farinaceous ingredient, dried buttermilk, dried cream and dehydrated eggs in selected amounts is disclosed which can be packaged complete and stored until...
4170659 Fried dough product and method  
A delamination resistant fried dough product such as a pizza shell having a unique structure is described. It is composed of a flat at least partially fried body of soft porous dough and crispable...
4162332 Method and apparatus for producing a meat analog  
An improved method and apparatus are provided for economically producing meat analog products. According to the invention, at least one slurry comprising oil, water and coagulable protein is...
4160039 Method for preparing simulated deep fat fried potatoes  
A simulated deep fat fried food is prepared by coating the food with an emulsified blend comprising inactive dried yeast, vegetable oil, and water, and baking the coated food in an oven.
4153736 Method for displaying and maintaining precooked food in a moist condition at a suitable serving temperature  
A method for automatically maintaining pre-cooked food such as corn-on-the-cob in a moist condition and at serving temperature up to serving time, comprising a display cabinet with a food support...
4142001 Preparation of frozen raw battered products  
Method for producing frozen raw battered food products by first applying a coating of the raw batter to the outside of the food product, and then depositing the coated product on a layer of carbon...
4133901 Protein film process  
A protein slurry is shaped into a film. The protein film is then shaped into a variety of products. This process permits the use of otherwise unsuitable protein in forming desirable products.
4132809 Contextured semimoist meat analogs  
This invention relates generally to formulation and manufacture of a meat substitute (and meat extender) base derived from textured soy protein particles and a "functional protein source" such as...
4115592 Instant dissolving egg white  
A process for preparing dried egg white having improved flow and water solubility characteristics includes spray coating dried egg white particles with an aqueous 40%-80% solution of sucrose to...
4109012 Preparation of French fries  
A process for preparing an edible potato dough suitable for preparing French fried potatoes which closely resemble French fried potatoes prepared directly from fresh, raw potatoes, in which the...
4098906 Non-fried dry instant cooking noodles and a method for producing said noodles  
Non-fried dry instant cooking noodles capable of obtaining the cooked state within 3 minutes when immersed in hot water at 85° C are produced by coating the surfaces of raw noodles consisting...
4088790 Reducing reconstitution time of dehydrated vegetables with phytate  
Dried vegetable materials can be rendered quick cooking if the vegetable is reconstituted in the presence of phytate ions. The phytate can be applied for example as a sodium salt of phytic acid to...
4087561 Control of nitrosamine formation in nitride cured meat with 1,2,3,4-tetrahydro-quinoline compounds  
The formation of nitrosamines in cooked, cured meat products is reduced or eliminated by using certain 1, 2, 3, 4-tetrahydro-6-alkoxyquinoline compounds in the curing mixtures or to treat the...
4079666 Apparatus for treating baked products in order to improve the shelf life thereof  
A method and apparatus is provided for reducing mold spoilage of partially baked pizza crusts intended to be stored in unsealed packages at normal room or ambient temperatures. This method and...
4079151 Frosted coating for sweetened foods  
A comestible coating composition and method of application utilizes a high intensity sweetener such as the dipeptide APM applied to a cereal or like food surface by spraying discrete microcapsules...
4066796 Coating pizza products  
A pizza crust has a surface for receiving food ingredients such as sauce, cheese and the like. An aqueous dispersion containing water-soluble algin is applied to the food ingredient receiving...
4060645 Dehydrated food product  
A dehydrated food product in the form of grains which dissolve instantly in water and which have a porous, continuous structure, a smooth surface and an apparent density of from 30 to 600 g/l the...
4058631 Enzyme-treated fried food  
Fat absorption during frying of raw, starchy food products in fats and oils is reduced by coating the food surface prior to frying with an aqueous solution of alpha amylase enzyme.
4054673 Process for deep frying of chicken  
A method for preparing fried chicken by a deep fat process, which method includes the submersion of previously prepared chicken parts into preheated oil or shortening for a particular period of...
4044159 Extruded cereal product and its preparation  
A ready-to-eat, protein rich, cereal product prepared by cooking a moist, free flowing blend, extruding the cooked blend with a generally uniform cross-section and slicing the extruded blend into...
4044167 Method for aromatizing soluble coffee  
A process for aromatizing soluble coffee products has been developed wherein coffee aromas are added to a liquid glyceride carrier, such as oil, solidified, such as by freezing, comminuted and...
4039689 Soft dry pet food product and process  
A soft dry pet food is made using a starch-derived polysaccharide having a dextrose equivalent of 6-35, a polyhydric plasticizing agent, a protein source and various additives.
4038422 Coated baked goods  
A coating for coating baked products is disclosed. The amount of fat from the coating which is absorbed by the dough portion of the baked product is significantly reduced without reducing the fat...
4036998 Honey containing dessert composition  
Free-flowing powder dessert compositions containing up to as much as 15% by weight of natural liquid honey uniformly distributed throughout the compositions.
4024287 Food decorating process  
A method of decorating various confectionary food items such as cakes, pies and the like which includes the steps of placing a transparent shield over a selected design to be transferred to the...
4021582 Water-dispersible composition and process for production  
A water-dispersible composition is disclosed. This composition contains co-agglomerates of finely-divided particles of a normally non-dispersible material and a silicon dioxide flow agent having a...
4021584 Process for fibered meat analogs  
Disclosed is a process for preparing large chunks or loaves of textured protein material. The process in its preferred aspects comprises: forming a plurality of substantially unpuffed, fibrous...
4020184 Method of making pizza bread analog  
A pizza ersatz in the form of a bread food product and process therefor. A dough is prepared using a tomato based formula providing pizza flavor ingredients for homogeneous distribution throughout...
4002770 Making beverage mixes and the product thereof  
A dry beverage mix containing a beverage sweetener such as sucrose that may be color plated, is endowed with an improved uniform beverage powder color by separately coating powderous tricalcium...
4001441 Meat analog  
A process of making meat analogs which comprises forming a dry protein mix, adjusting the moisture content of the dry mix to form a dough-like protein wet mix, sheeting the protein wet mix to form...
3993831 Microcapsules, process for their formation and transfer sheet record material coated therewith  
Microcapsules containing oily droplets are produced in the absence of coacervation by admixing a partially condensed, formaldehyde condensation product in an aqueous medium and an oil-in-water...
3982033 Process for coating pizza shells with sauce  
Pizza sauce is applied to pizza shells by a method in which the shells are held stationary and the sauce applied in a movement thereabove. The pizza shells are transmitted along a horizontal deck...
3979525 Process for retarding mold growth in partially baked pizza crusts and articles produced thereby  
A method is provided for reducing mold spoilage of partially baked pizza crusts intended to be stored in unsealed packages at normal room or ambient temperatures. This method comprises properly...
3976793 Breakfast cereal process and product  
An improved sugar coated ready-to-eat breakfast cereal flake composed principally of oat and soy flour has enhanced crispness retention and sweetness impact by impregnation of the flake surface...
3969513 Method for candying chewing-gum slabs  
The method comprises the steps of coating the two larger sides of chewing-gum slabs with a film of granulated sugar and submitting them to a spray of a hot fluid, passing then said slabs through a...
3959499 Leavening composition and storage stable cake mixes made therewith  
Method of making a storage stable cake mix; a leavening agent coating comition for preventing premature reaction of the sodium bicarbonate leavening agent with the acidic leavening agent when both...
3959500 Process for blended food product  
A process for the production of a uniformly blended textured vegetable protein food product including a mixture of dehydrated food granules containing specifically sized granules of a flavored...
3956515 Edible starch batters  
Starch batters which can be applied to food pieces (e.g., chicken), breaded, frozen and subsequently fried into a high-quality, fried, breaded product are obtained by employing a novel batter...
3953611 Shaped textured protein food product  
A shaped protein food product comprising edible textured protein particles bound together by heat-set 7S soybean protein isolate.
3952111 Meat extender and process of making the same  
A meat extender is derived from wheat kernels and is added to meats such as beef, pork, lamb, fowl and fish to increase the supply thereof. The kernels are boiled and dried to a moisture content...
3952110 Dry mix for coating foods  
A dry mix for coating foods comprising a farinaceous ingredient and buffering agent is described. The mix which may also contain a spice ingredient as well as other edible ingredients is adapted...
3950545 Baked product containing protein and vitamins and process for preparing same  
A highly nutritional baked product, high in both protein content and vitamin content, stable against loss of protein efficiency ratio and vitamin potency, and further stable against staling and...
3949096 Spray drying process for encapsulation of condiment particles  
An improvement in process for producing encapsulated condiment particles by spray drying wherein said spray-dried particles are cooled while they are maintained in gas-suspended condition in order...
3949097 Process and apparatus for coating food articles  
In the coating of food wherein a food article is immersed in a tank containing a solution of a coating agent in a solvent, removed from the solution, allowed to drain, and removed from the tank,...
3947600 Dipeptide sweetening of comestibles  
A dry comestible is coated with a dipeptide sweetening compound applied in the form of an aqueous foam to the surface of the comestible.
3946115 High performance horse feed and method of making  
The present invention is an extruded horse feed having size, shape, surface texture, and ingredient constituency which characterize unexpectedly good palatability and increased available energy...
3943063 Preparation of microcapsules  
Microcapsules are made by (a.) dispersing or dissolving a core substance in a film-forming polymer solution, (b.) emulsifying in fine droplets the resulting dispersion or solution in a vehicle...
3936312 Composition for the preparation of coatings on meat and sausage goods  
Meat and sausage goods are preserved by applying a coating composition containing a high viscosity cellulose propionate and fully acetylated monoglyceride having a high iodine number, dissolved in...
3925563 Preparing an extruded puffed snack product  
A method is provided for preparing a puffed snack product resembling a French fried potato stick. Dry ingredients including a meal (e.g. corn grits), potato granules and flavoring may be dry...
3908024 Dry beverage mix containing color plated sucrose particles and method of preparation  
A dry beverage mix, and method for preparation, containing sucrose particles which are color plated by coloring solutes deposited thereon from an aqueous solution and wherein said mix has blended...