Class / Patent application number | Description | Number of patent applications / Date published |
426550000 | Noncereal base | 31 |
20090004356 | Nutritious fabricated snack products - A snack chip comprising from about 40% to about 60% of nut based material; from about 40% to about 60% of starch material made from materials selected from the group consisting of tapioca, rice, and mixtures thereof; from about 0.1% to about 5.0% water; and from about 0% to about 20% of optional ingredients. At least about 40% of the starch material can be pre-gelatinized. The snack chip can be made by combining the nut based material and dry ingredients with water to form a dough, which is then sheeted, cut into individual pieces, and braked to form the snack chip. Alternatively, the cut pieces can be dried to form a half-product and then cooked to form the snack chip. | 01-01-2009 |
20090022867 | POTATO STICK CANDY AND PROCESS FOR PRODUCING THE SAME - A novel potato stick that allows to enjoy a flavor inherent to potato. In particular, there is a potato stick obtained by baking a stick dough comprising potato granules, a cold-water gelatinized starch having a maximum swelling power of 30 or more, a non-reducing sugar and the fat or oil and impregnating the baking product with a fat or oil amounting to 15 to 40% by weight based on the weight of the baking product. | 01-22-2009 |
20090081348 | BREAD SUITABLE FOR HEATING IN MICROWAVE OVEN - Disclosed is bread suited for heating in a microwave oven, containing:
| 03-26-2009 |
20090123627 | Gluten-free flour composition - A gluten-free flour composition for persons with celiac disease or other gluten sensitivity comprising specified quantities of gluten-free white rice flour, gluten-free potato starch, gluten-free corn starch, gluten-free tapioca starch, gluten-free corn flour, and xanthan gum, all mixed thoroughly in dry form and packaged. The gluten free flour mix closely emulates all-purpose wheat flour in taste, consistency, volume, loft and texture, and is suitable as a 1-for-1 substitute for all purpose wheat flour in conventional wheat flour recipes to produce gluten-free breads, cookies, cakes, muffins, sauces, roux, batter and any other type of flour-containing food products. | 05-14-2009 |
20090136642 | Flour Formulations for Making Gluten-Free Food Products - The invention provides a gluten-free flour formulation containing a plurality of ingredients. Each ingredient in the formulation is substantially or completely free of gluten protein. In one embodiment, the formulation meets the requirements for kosher certification. The gluten-free flour formulation includes at least two ingredients of ground or partially ground particles of dried roots of a root-tuber crop, dried kernels or nuts of a nut-tree and dried fruits of a species in the Musaceae family. In some embodiments, the gluten-free flour formulation includes ground or partially ground particles of dried cassava root, almond nuts and dried plantain fruits, wherein the proportions of the ground cassava root, almond nuts and dried plantain fruits range from about 15% to about 85%, from about 20% to about 60%, and from about 5% to about 30%, respectively. | 05-28-2009 |
20090181147 | COMPOSITIONS AND RECIPES FOR GLUTEN-FREE BAKED PRODUCTS - Gluten-free vegan mixtures, compositions and recipes for baked goods with improved qualities including, but not limited to, taste, texture consistency and nutritional value. In one embodiment, a recipe for preparing a dry mix for gluten-free baked goods is provided. The recipe is comprised of approximately ½ part rice flour, ¼ part bean flour, ⅛ part tapioca starch, ⅛ part corn starch, 1/100 part baking powder, 3/500 part baking soda and 1/58 part any combination of guar, xanthan, locust bean gums and/or locust root. | 07-16-2009 |
20090220665 | Citrus fruit fibers in processed meat - The current invention relates to a mixture of citrus fruit fibers and soy protein flour, use of such mixtures in processed meat and to increase the functionality of soy protein flour. | 09-03-2009 |
20090232953 | Soy flour slurry and method of providing same - A stable aqueous soy flour slurry comprising defatted soy flour, water, and a water soluble polymer dispersing agent having a molecular weight in the range of from 1,000 to 20,000, wherein the viscosity of the slurry is in the range from 200 to 2,000 cps as measured by a DV-III Ultra LV Viscometer viscometer at 6 rpm using spindle #31 at 25° C.; and a method for providing such a slurry. | 09-17-2009 |
20090263553 | METHOD FOR DEVELOPING A DAIRY PROTEIN CAKE - A method for producing a shelf-stable protein-based pellet that is capable of expansion into a light, crispy snack cake, while providing a good source of protein and calcium. The method, in preferred embodiments, involves making dough from tapioca and potato starches and a milk protein derivative consisting of whey protein isolate, milk protein isolate or calcium caseinate. The mixture is extruded, sliced and dried in a series of dyers. The method produces a shelf-stable pellet having a moisture level of approximately 9-13% by weight which is further processed to produce a puffed dairy protein snack product, having a moisture level typically less than 2%. | 10-22-2009 |
20090285961 | USE OF LUPIN BRAN IN HIGH-FIBRE FOOD PRODUCTS - A process for producing food-grade lupin bran including the steps of separating the lupin hulls from the seed kernels and milling the lupin hulls to from lupin bran with a particle size of between 10-4000 micrometers. A high-fibre food product is made from a dry ingredient mix comprising 1% to 50% by weight of food-grade lupin bran. | 11-19-2009 |
20090317530 | PROTEIN-RICH PREMIX POWDERS COMPRISING OKARA FOR HEALTHY FOOD INDUSTRY - A stable okara concentrate is provided, being a protein-rich powder to be used in producing healthy foodstuffs, enriched in proteins, dietary fibers, and free of cholesterol, essentially consisting of natural materials not contacted with any toxic or harmful substances during their production. Useful premixes for use in food industry or household are also provided. The concentrate may be made from a by-product obtained in soybeans processing. Food products comprising the okara concentrate are also provided. | 12-24-2009 |
20100015317 | COMPOSITIONS AND RECIPES FOR GLUTEN-FREE BAKED PRODUCTS - Gluten-free vegan mixtures, compositions and recipes for baked goods with improved qualities including, but not limited to, taste, texture consistency and nutritional value. In one embodiment, a recipe for preparing a dry mix for gluten-free baked goods is provided. The recipe is comprised of approximately ½ part rice flour, ¼ part bean flour, ⅛ part tapioca starch, ⅛ part corn starch, 1/100 part baking powder, 3/500 part baking soda and 1/58 part any combination of guar, xanthium, locust bean gums and/or locust root. | 01-21-2010 |
20100034946 | RESISTANT STARCH-HYDROCOLLOID BLENDS AND USES THEREOF - Interacted starch products made up of resistant starch and hydrocolloid are provided which exhibit at least about 20% resistance to α-amylase digestion. The products are prepared by mixing together quantities of resistant starch and hydrocolloid in water with mixing and optional heating, followed by drying. Foods containing the interacted starch products are also disclosed. | 02-11-2010 |
20100159102 | PRODUCTION OF THIN, IRREGULAR CHIPS WITH SCALLOPED EDGES AND SURFACE BUBBLES - A dough sheet for producing thin, baked chips is obtained continuously by compressing a dough sheet to a thickness of less than or equal to about 0.035 inch between counter-rotating gauge rolls while maintaining the surface of each gauge roll at a temperature of about 85° F. to about 95° F. Maintaining the gauge roll surface temperature at about 85° F. to about 95° F. avoids sticking, tearing, and shredding of the thin dough sheet as it is compressed and transferred by the gauge rolls, even at high production rates or line speeds. A rotary cutter is employed to obtain thin, irregularly shaped, scallop-edged snacks in a variety of shapes from a single dough sheet without producing dough scraps between the pieces. | 06-24-2010 |
20110086151 | EXTRUDED, HIGHLY COOKED, NON-STICKY STARCH PRODUCTS - Improved extruded starch-bearing products (e.g., starches, starch-bearing legumes, starch-bearing grains and formulations containing any of the foregoing) are provided having relatively high cook values and low cold water viscosities. The products are prepared by initial preconditioning to partially cook the starting material(s), followed by low shear extrusion cooking, with a total STE/SME ratio of at least about 4. | 04-14-2011 |
20110256293 | Method for Making Legume-Based Dough and Nutritional Products Therefrom - Legumes having a raw moisture content of between about 19% to about 45% are pressure cooked to a moisture content of between about 42% to about 49%. The legumes may also be subjected to a low thermal stress dewatering at less than about 160° F. After grinding, additional ingredients such as starches, fibers, protein, and/or vitamin and mineral fortification can be added prior to forming a legume-based dough. Kneaded or shaped dough can be cooked and seasoned to make a nutritious snack food comprising between about 5 and about 6 grams of protein per one ounce serving, or between about 10%-30% protein. | 10-20-2011 |
20110268859 | Doughs Containing Dehydrated Potato Products - Improved doughs containing dehydrated potato products, food products made from said doughs, and the methods for making the same are disclosed. Although the improved doughs contain non-ideal dehydrated potato products, processing efficiency and finished product quality are comparable to that of finished products made with doughs containing dehydrated potato products having from 40% to 60% broken cells and from 16% to 27% free amylose. | 11-03-2011 |
20120003375 | Cassava Products - Products that include cassava flour. The products can be dry blends, doughs, and fabricated snack products. The cassava flour can have a total cyanide content of less than 10 mg HCN equivalent/kg, can have a peak RVA viscosity ranging from about 700 cP to about 1200 cP, can have a final RVA viscosity ranging from about 200 cP to about 1100 cP, and can be formed from a crushed cassava root having a cyanide content of at least 50 mg HCN equivalent/kg. | 01-05-2012 |
20120058237 | FOOD PROCESSING FOR AGRICULTURAL BIODIVERSITY - A formed food product including wild blueberry seeds and a method for producing such food product without damaging the wild blueberry germplasm such that seed viability is enhanced. The method contributes to the conservation and sustainable utilization of agricultural biodiversity. The formed food product is interspersed with seeds processed by way of the method to enable natural seed distribution in an edible manufactured food product. The formed food product, even after reaching its expiration date, provides seeds within it that are still be viable and can be extracted for future use. | 03-08-2012 |
20120070559 | Milled Cassava Product - The present invention relates to a milled cassava product comprising a certain size distribution of milled cassava particle that is especially useful as a substitute for wheat or other gluten-containing flours. The present invention also relates to methods for producing the milled cassava product. Further, the present invention relates to foodstuffs comprising the milled cassava product, especially those that have reduced gluten or are gluten-free. | 03-22-2012 |
20120076909 | GLUTEN-FREE VEGAN EMULSIFICATION AND TEXTURIZATION PROCESS - A substitute emulsifier and texturizer and associated production processes are provided for improved gluten-free and vegan baking. Hydrated chia seeds are used to bind water and emulsify oils in preparing a baked product. The associated production process involves hydrating chia seeds to form a chia seed gel, combining the chia seed gel with a gluten-free flour to make a dough or batter and adding other ingredients as desired for producing a baked product. A variety of baked products can be produced including, for example, pie crusts, breakfast bars, granola bars, cookies, crackers, pretzels, muffins, quick breads, and yeast breads. | 03-29-2012 |
20120164297 | REDUCED DIGESTIBLE CARBOHYDRATE FOOD HAVING REDUCED BLOOD GLUCOSE RESPONSE - A reduced digestible carbohydrate food made from a dough and consisting of a pasta, noodle or restructured rice particle, the food having a modified matrix structure that comprises discrete units of starch granules that comprise available carbohydrate, and a protective food film network that includes a non-digestible protective material, which surrounds the discrete units of starch granules to provide protection of a portion of the available carbohydrate from digestion in the small intestine when the reduced digestible carbohydrate food is eaten, the dough comprising a flour and the non-digestible protective material. Reducing the digestion of carbohydrates in a digestible carbohydrate-based material, and reducing the absorption of the digestion product(s) of carbohydrates (that is, simple sugars) within the small intestine. The undigested digestible carbohydrate and the unabsorbed digestion products pass through the small intestines and into the colon, where they are fermented, acting like dietary fibers. | 06-28-2012 |
20120196020 | Feed Block and Method and Apparatus for Manufacturing of the Feed Block - Feed block containing feed particles, at least one binding agent and liquid wherein the binding agent is selected from the group consisting of cold-water soluble starch or cold-water soluble, vegetable protein; and the feed block contains less than 40% of water by weight. Also described is a method for forming a feed block and an apparatus for manufacturing of the feed block. | 08-02-2012 |
20130029025 | REDUCED FAT BAKERY EMULSION AND USE OF SUCH AN EMULSION IN THE PREPARATION OF PUFF PASTRY - The present invention relates to a reduced fat bakery emulsion comprising 39-65 wt. % of a continuous fat phase and 35-61 wt. % of a dispersed aqueous phase, said aqueous phase having the following composition:
| 01-31-2013 |
20130045317 | Method and Formulation for Producing Extruded Snack Food Products and Products Obtained Therefrom - The present invention generally relates to the production of direct expanded farinaceous food products without the use of a drying apparatus such as an oven and without the use of traditionally used sugar to eliminate such drying steps. A farinaceous material combined with a plasticizer component in the form of trehalose is extruded to form a direct expanded shelf-stable snack food product. Snack food products made with trehalose can be incorporated into an outer shell of a composite center-filled or co-extruded product. | 02-21-2013 |
20130108765 | Sweet Potato Compositions | 05-02-2013 |
20130216680 | HOLLOW CONFECTIONERY AND METHOD FOR PRODUCING THE SAME - This invention provides a food product that allows intake of all of the nutritional components of soybeans, has no smell of raw soybeans, has good flavor, is easy to eat, can increase the soybean content, and can be eaten by children and adults. Provided is a hollow confectionery obtained by baking dough comprising soybeans, a starch, and a pregelatinized starch. | 08-22-2013 |
20140106049 | HIGH PROTEIN SNACK CHIPS AND METHODS FOR PREPARING THE SAME - The present disclosure describes high protein snack chips comprising meat, seafood and/or poultry powder that adds animal-sourced protein and/or flavors without entraining problematic moisture in precursor dough used to make the chips. The present disclosure also encompasses methods for producing high protein snack chips comprising the steps of making dough comprising meat, seafood and/or poultry powder along with various dry, wet and, optionally, fat ingredients, sheeting the dough, optionally baking the sheeted dough, cutting the uncooked or baked sheeted dough into pieces, and baking and/or frying the pieces to produce tasty, reduced fat, crispy, crunchy snack chips. | 04-17-2014 |
20140272070 | ANIMAL FOOD AND METHOD FOR PRODUCING SAME - An animal food has a soft, chewy texture and a low water activity, includes starches such as wheat flour, wheat gluten, glycerin, soy flour, and high fructose corn syrup; a source of protein such as wheat gluten; polyols such as propylene glycol; distilled mono-glycerides; and a source of fat such as animal-based and vegetable-based fats, and preferably has a springiness, resilience, and hardness within a desired range. The animal food is preferably extruded. | 09-18-2014 |
20140356507 | PLANT-BASED EGG SUBSTITUTE AND METHOD OF MANUFACTURE - Disclosed herein are non-egg compositions that can be used as egg substitutes. The disclosure is directed to egg substitutes and methods of manufacturing the same, and compositions comprising the egg substitutes, including edible compositions such as baked goods and edible emulsions. | 12-04-2014 |
20160021895 | COOKING PRODUCT COMPRISING MICROALGAL FLOUR IN THE FORM OF GRANULES AND PRODUCTION METHOD - The invention relates to a novel cooking product characterised in that at least one of the three ingredients selected from among eggs or egg products, milk or milk derivatives and fatty substances of animal and/or plant origin is completely or partially replaced with microalgal flour. The novel cooking product can in some cases be consumed by allergic and/or vegetarian persons. The invention also relates to the method for the production of said cooking product. | 01-28-2016 |