| The Quaker Oats Company Patent applications |
| Patent application number | Title | Published |
|---|
| 20120094001 | OATMEAL CEREAL PRODUCT MADE FROM SMALL OAT GROATS AND FINES - Small oat groats and fines are used in quick hydration cooked and cold cereal products. | 04-19-2012 |
| 20120040072 | Waxy Corn Starch And Whole Grain Cereals - An improved cereal flour mixture, production method, and resulting cereal are provided. The cereal contains whole grain and can be extruded. | 02-16-2012 |
| 20120006206 | Novel Cooking Method For Porridge - A food product is provided which is efficiently prepared for eating. The food product includes a grain-based food product such as instant oatmeal. A liquid is added to the instant oatmeal and heated with a steam. The use of steam shortens preparation time to about 45 to 60 seconds. | 01-12-2012 |
| 20110281007 | Soluble Oat or Barley Flour and Method of Making Utilizing a Continuous Cooker - Preparing soluble oat or barley flour in one-step using an extrusion (continuous cooking) process to dextrinize and gelatinize cook the oat or barley flour. | 11-17-2011 |
| 20110256278 | WHOLE OAT MICROWAVABLE BAKED ITEMS - A microwavable whole grain baked product prepared from a batter comprising whole grains, at least one leavening agent, at least one texturizing agent, and water. | 10-20-2011 |
| 20110189341 | Soluble Oat Or Barley Flour And Method Of Making Utilizing Enzymes - Producing soluble oat or barley flour by using enzymes to precondition whole oat or barley flour prior to an extrusion (continuous cooking) process. | 08-04-2011 |
| 20110111114 | Grain-Based Powder - A beverage composition comprising dry grain-based powder derived from a cereal mixture. The cereal mixture was cooked during manufacture without enzymes. When mixed with liquid, the dry grain-based powder forms a stable solution with little or no sedimentation for a sufficient duration of time for consumption. | 05-12-2011 |
| 20110111096 | Grain-Based Food Product with Powder Coating - A grain-based food product comprising a grain-based component covered by a moisture-sensitive powder layer and a binding layer adhering the powder layer to the grain-based component. The binding layer is chosen so that the powder layer can later disperse into a liquid that is added just prior to consumption. The powder layer comprises a component of interest to make the product more interesting to consume. For example, the component of interest can be chosen to produce a difference in color, appearance, texture or flavor of the food product in the presence of a liquid, such as milk or water. | 05-12-2011 |
| 20100316765 | Method of Preparing Highly Dispersible Whole Grain Flour - A method of preparing a highly dispersible whole grain flour by hydrolyzing, milling and agglomerating grain flour. Highly dispersible hydrolyzed whole grain flours made in accordance with the present invention include an enzyme that hydrolyzes the whole grain flour while maintaining the integrity of the whole grain throughout processing. The whole grain flours of the present invention are highly dispersible in liquid and semi-solid media. | 12-16-2010 |
| 20100285196 | METHOD FOR PREPARING PUFFED CAKES USING A ROTARY COOKER - A method for preparing a grain or legume cake by cooking the whole grains or legumes is a rotary cooker and subsequently puffing the cooked whole grain or legume into a rice cake form. The whole grain or legume cakes produced by this method have a natural, appealing appearance and produce a more durable grain or legume cake. | 11-11-2010 |
| 20100209559 | HAND-HELD OATMEAL - A hand-held oatmeal product is provided that is ready to eat. The oatmeal product may be packaged in a retortable pouch. Methods of making the oatmeal product are provided. | 08-19-2010 |
| 20100143569 | CEREAL BAR HAVING A CRUNCHY TEXTURE - A cereal bar having as a binder an aqueous solution of starch, another (poly)saccharide, or protein solution. | 06-10-2010 |
| 20100129507 | Edible Adhesive Coatings For Multi-Component Food Products - This invention relates to edible adhesive coatings for multi-component food products, methods of making edible adhesive coatings, food products comprising these edible adhesive coatings, and methods to make multi-component food products comprising edible adhesive coatings; and particularly to edible adhesive coatings for multi-component food products, methods of making edible adhesive coatings, food products comprising these edible adhesive coatings, and methods to make multi-component food products comprising edible adhesive coatings where one of the functions for the edible adhesive coating is to facilitate adhesion of particulate components, such as grains or granola pieces, to a base component, such as a food-based center. This invention, in one embodiment, provides an edible adhesive coating comprising a source of edible fat, a hygroscopic food powder, and optionally an emulsifier. In specific embodiments, the hygroscopic food powder is a dietary fiber, such as polydextrose, and the emulsifier is lecithin. The source of edible fat can be any typical source, including compound coatings and chocolate coatings. Other embodiments of the present invention provide methods to make edible adhesive coatings, methods to make food products using edible adhesive coatings, and food products comprising edible adhesive coatings. | 05-27-2010 |
| 20100112167 | Soluble Oat Or Barley Flour And Method Of Making Utilizing A Continuous Cooker - Preparing soluble oat or barley flour in one-step using an extrusion (continuous cooking) process to dextrinize and gelatinize cook the oat or barley flour. | 05-06-2010 |
| 20100112127 | Soluble Oat Or Barley Flour And Method Of Making Utilizing Enzymes - Producing soluble oat or barley flour by using enzymes to precondition whole oat or barley flour prior to an extrusion (continuous cooking) process. | 05-06-2010 |
| 20100028507 | MANUFACTURE OF GRANOLA AND SNACK-FOOD PRODUCTS - A method for making a granola or snack-food product comprises (a) mixing ingredients for said granola or snack-food product with liquid binder to obtain a formable mixture, wherein the mixing is carried out at elevated temperature and the binder is liquid at elevated temperature and the binder sets when cooled to room temperature; (b) forming the mixture into product precursor, wherein the forming is carried out at elevated temperature and whilst the binder is still liquid; and (c) cooling the precursor to set the binder, thereby obtaining the snack-food product. Apparatus for making the product is also described as is the product obtained thereby. | 02-04-2010 |
| 20100021592 | GRAIN-BASED FOOD PRODUCT - A grain-based food product comprising a base component and a food inclusion. The food inclusion can have various textures, colors or flavors which make the grain-based product or cereal more appealing to consumers. Both the base component and the food inclusion are marketed in a single product package. The food inclusion is contained in a containment device, separating it from the base product in the product package. | 01-28-2010 |
| 20090232951 | Method For Adding Slits To Expose Fruit Filling In A Co-Extruded Bar - The present invention is directed towards methods and apparatus for modifying the exterior structure of a co-extruded bar type food product, and products formed thereby. By lowering a blade into the outer dough jacket of a food bar, as it is extruded, a slit can be created in the outer jacket of the bar. This can expose the interior filling of the bar at the slit portions, aiding in identification of the fruit flavoring and improving the aesthetics of the finished bar. | 09-17-2009 |
| 20090162500 | GRAIN PRODUCTS HAVING A POTENT NATURAL SWEETENER - Grain products are disclosed comprising at least a grain base and a coating enrobing at least a portion of the base, having a sweetening amount of a potent natural sweetener present in the base and the coating. | 06-25-2009 |
| 20090162499 | GRAIN PRODUCTS HAVING A POTENT NATURAL SWEETENER AND A BULKING AGENT - Grain products comprising at least one constituent of at least one grain, at least one potent natural sweetener and at least one bulking agent are provided, wherein the coating provides enhanced bowl life for the grain product. Methods of increasing bowl life of a grain product are also provided. | 06-25-2009 |
| 20090162498 | GRAIN PRODUCTS HAVING A NON-SWEETENING AMOUNT OF A POTENT SWEETENER - Comestible grain products are provided, e.g. cereal, oatmeal, snack bars, etc., including at least one grain constituent and a non-sweetening amount of at least one potent sweetener. The non-sweetening amount of potent sweetener may comprise a natural potent sweetener, an artificial potent sweetener, or a mixture of both. The non-sweetening amount of potent sweetener can modify the taste of the comestible grain product by decreasing or eliminating one or more undesirable taste characteristics, creating or increasing one or more desirable taste characteristics, or any combination of these. | 06-25-2009 |
| 20090155423 | Air Currents For Coating A Food Core - A process of creating a particulate encrusted food core comprises exposing a food core and a plurality of particulates to air currents. The air currents cause the particulates to collide with and adhere to the food core creating a particulate encrusted food core. The particulates may comprise granola and the food core may comprise a cereal. The encrusting process may occur within a fluidized bed apparatus. | 06-18-2009 |
| 20090148563 | Gum Arabic Binding System for Savory Crunchy Granola Bars - A savory food binder composition comprising: between about 25 to about 50% by weight of moisture content, between about 15 to about 25% by weight of a fat, between about 20 to about 30% by weight of a food hydrocolloid, and between about 10 to about 30% by weight of a non-hydrocolloid carbohydrate. The savory food binder composition can be used in the preparation and manufacture of savory crunchy granola-type bars. | 06-11-2009 |
| 20090136625 | FOOD PRODUCT WITH FILLING - The bulk density of food products with a center fill mat can be reduced by expanding the food strands making up the center fill mat. A method for producing food products with fillings having low bulk density includes preparing the food strands by passing dough through small holes, and enclosing the food strands by a first layer and a second layer. | 05-28-2009 |
| 20090068328 | Methods of Providing Consumers with a Recognizable Nutritional Identifier - Methods for providing consumers with nutritional value information of a food product include developing threshold criteria related to nutritional value information, selecting food products satisfying all of the threshold criteria, applying a distinctive logo to the selected food products, and distributing and displaying the food products with the distinctive logo. Other methods of developing threshold criteria include developing criteria for food products with at least one ingredient having an efficacious effect and developing criteria for food products having a minimum reduction of nutritionally negative food components. Analysis of whether food products satisfy all applicable criteria may be automated in a data processing system. | 03-12-2009 |
| 20090047385 | NATURAL OAT-DERIVED SWEETENER - An oat-derived sweetener and methods related thereto are provided. The use of an oat-derived sweetening ingredient allows for the masking of off flavors and sweetening without the use of sugar, sucralose and acesulfame potassium or other sweetening agents that are perceived as being unhealthy. The oat-derived sweetener can be utilized in a number of food products and beverages, including oatmeal. | 02-19-2009 |
| 20080317932 | GRAIN-BASED FOOD PRODUCT WITH TEMPERATURE-SENSITIVE INCLUSION - A food product with a temperature-sensitive inclusion, and a method of making the food product with the inclusion. | 12-25-2008 |
| 20080317919 | REDUCED SUGAR RTE CEREALS WITH MALTODEXTRIN - The present invention relates to reduced sugar-content sugar-coated ready-to-eat (RTE) cereals and methods of their preparation. The RTE cereal has a sugar coating comprising from about 56% to about 70% sugar and from about 16% to about 28% maltodextrin. A method of preparing a reduced sugar-content sugar-coated RTE cereal includes providing a cereal base and forming a coating over the cereal base, the coating comprising on a dry weight basis from about 56% to about 70% sugar and from about 16% to about 28% maltodextrin. The coating may also include a fruit flavor and an acidulant. The method may also include drying the coated cereal and actively cooling the dried cereal below the coatings glass transition temperature while agitating the cereal so that the cooled RTE cereal does not form agglomerations of RTE cereal that do not break apart during packaging. | 12-25-2008 |
| 20080317918 | REDUCED SUGAR RTE CEREALS WITH MALTODEXTRIN - The present invention relates to reduced sugar-content sugar-coated ready-to-eat (RTE) cereals and methods of their preparation. The RTE cereal has a sugar coating comprising from about 56% to about 70% sugar and from about 16% to about 28% maltodextrin. A method of preparing a reduced sugar-content sugar-coated RTE cereal includes providing a cereal base and forming a coating over the cereal base, the coating comprising on a dry weight basis from about 56% to about 70% sugar and from about 16% to about 28% maltodextrin. The coating may also include a fruit flavor and an acidulant. The method may also include drying the coated cereal and actively cooling the dried cereal below the coatings glass transition temperature while agitating the cereal so that the cooled RTE cereal does not form agglomerations of RTE cereal that do not break apart during packaging. | 12-25-2008 |
| 20080268132 | EFFERVESCENT FOOD PRODUCTS - A food product comprising a fizz component that causes the product to fizz or have an effervescent effect upon addition of aqueous liquid. | 10-30-2008 |
| 20080260914 | EXTRUDED READY-TO-EAT CEREAL PIECES CONTAINING ENCAPSULATED FLAVOR PARTICLES, CEREAL COMPOSITION AND METHOD - A ready-to-eat cereal is provided. The ready-to-eat cereal product contains encapsulated flavor particles throughout the dough of the product that withstand a cooker/extruder and rupture upon human mastication. The encapsulated flavor particles provide a delayed and intense flavor to the consumer. | 10-23-2008 |
| 20080260909 | Hydrolyzed, Spray Dried, Agglomerated Grain Powder And Drinkable Food Products - A drinkable food product comprises a liquid and a hydrolyzed, dried, agglomerated grain powder. | 10-23-2008 |
