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Cereal material is basic ingredient

Subclass of:

426 - Food or edible material: processes, compositions, and products

426531000 - PRODUCTS PER SE, OR PROCESSES OF PREPARING OR TREATING COMPOSITIONS INVOLVING CHEMICAL REACTION BY ADDITION, COMBINING DIVERSE FOOD MATERIAL, OR PERMANENT ADDITIVE

426615000 - Plant material is basic ingredient other than extract, starch or protein

Patent class list (only not empty are listed)

Deeper subclasses:

Class / Patent application numberDescriptionNumber of patent applications / Date published
426622000 Flour or meal type 52
426623000 Animal food 16
426627000 Single source 8
426619000 Breakfast type 7
426625000 Puffed or flaked 6
426626000 Acid or base treatment 2
20080268132EFFERVESCENT 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
20130052327COMPOSITIONS AND METHODS FOR PREPARING COOKED RICE - The disclosure herein concerns the preparation of cooked rice using acidic, salt-containing vinegar-based compositions that lack sucrose and/or fructose containing sweetener additives. The salt used include at least one of a safely consumable sodium based salt and a safely consumable potassium based salt, the content of each or both being configured to enhance and adjust retrogradation resistance of the cooked rice depending on whether the cooked rice is to be stored refrigerated or frozen, and if frozen, the temperature range the cooked rice it is to be thawed. The acidic, vinegar-based non-sucrose/non-fructose compositions include vinegar solutions having different levels of salt content configured to accommodate different storage and processing conditions of the cooked rice so that the cooked rice presents a palatably pleasing experience to the consumer.02-28-2013
Entries
DocumentTitleDate
20130078360WHEAT CULTIVAR HY 319-SWW AND COMPOSITIONS AND METHODS OF USING THE SAME - A wheat cultivar designated HY 319-SWW is disclosed. The invention relates to the seeds and plants of wheat cultivar HY 319-SWW, and to methods for producing wheat seeds and plants by crossing wheat cultivar HY 319-SWW with itself or another wheat cultivar or wheat plant not designated a cultivar. The invention also relates to methods for producing seeds and plants of wheat cultivar HY 319-SWW containing in its genetic material one or more transgenes and to the transgenic wheat plants and plant parts produced by those methods. The invention also relates to methods for producing seeds and plants by mutagenesis of wheat cultivar HY 319-SWW. The invention also relates to hybrid wheat seeds and plants produced by crossing wheat cultivar HY 319-SWW with another wheat cultivar.03-28-2013
20090047410RTH Risotto - A process for the production of a shelf-stable ready-to heat risotto food product that includes the steps of: providing a blend of parboiled and non-parboiled rice grains, filling a plurality of retortable containers with the blend of rice grains and adding the ingredients of oil, water and seasonings to each container. Each container is then sealed and sterilized. After heating by a consumer, the risotto food product has a texture comparable to traditionally prepared risotto. Also provided is shelf stable, ready-to-eat risotto food product having a blend of parboiled and non-parboiled rice grains; wherein the blend of parboiled and non-parboiled rice grains provide a surface creaminess and al dente texture of traditionally prepared risotto.02-19-2009
20080286435Grain or legume having increased content of functional component and a manufacturing method thereof - Grain or legume having an increased content of a functional component (γ-aminobutyric acid) is obtained by humidifying grain (such as rice, wheat or corn) or legume (such as soybean and adzuki bean) by forcing the grain into an air having a temperature of 50° C. or more and a relative humidity of 90% or more such that a moisture content thereof rises within the range of 16.0% to 18.5%, and thereafter, drying the grain or legume.11-20-2008
20110206826RECONSTITUTED RICE KERNALS AND PROCESSES FOR THEIR PREPARATION - The present invention relates to a process for the manufacture of a rice-based rice kernel-like food product, especially to reconstituted rice enriched with one or more micronutrients (hereinafter referred to as “enriched reconstituted rice kernels”) and to said enriched reconstituted rice kernels obtainable by that process.08-25-2011
20110143011GRANOLA CEREAL AND METHODS OF MAKING THE SAME - A method of making a cereal product in one embodiment includes mixing at least the following ingredients together to form a primarily granular mixture: between about 50% and about 90% oats, a non-sugar sweetener present in a volumetric ratio of from about 1:1000 to about 1:3000, between about 1% and about 10% ground flaxseed meal, between about 1% and about 7% olive oil, and between 0% and about 3% salt. The method further includes spreading the mixture on a cooking surface; baking the mixture on the cooking surface until the mixture is toasted; and disrupting the mixture at least once during the baking. Various embodiments of a baked cereal product are also disclosed.06-16-2011
20090004361Preparation method of cooked rice with barley in aseptic packing system - The present invention relates to a method for preparing cooked rice with barley in an aseptic packing process, comprising mixing barley, which had been sterilization-treated and then dried, with non-glutinous rice. The method for preparing cooked rice with barley in an aseptic packing system according to the present invention is characterized in that by using barley that has been first gelatinized and then retrogradated, the cooked rice with barley has a reduced initial level of microorganisms in the barley, leading to excellent stability against microorganisms, a long storage life, of 6 months or longer at ambient temperature, excellent appearance, pleasant flavor, and soft, flexible, and sticky texture.01-01-2009
20080317932GRAIN-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
20100143569CEREAL 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
20120231147Xylo-oligosaccharides production by autohydrolysis of grain products - The present invention provides a novel method for producing functional food ingredients such as XOS by autohydrolysis of grain products, including corn fiber separated from DDGS, thereby creating products having prebiotic and antioxidant benefits.09-13-2012
20100323087Method for producing quick-cooking rice and quick-cooking rice produced by the method - Raw material rice (brown rice and partially-milled rice) is subjected to a preliminary pressurized steam-boiling process to form an alpharized layer on the surface of the raw material rice, and then a moisture adding process is performed. Since the surface of the raw material rice is alpharized to become stiff with the preliminary pressurized steam-boiling process, even rapid moisture addition does not cause a crack in the raw material rice. Therefore, water absorption can be quickly achieved to a target moisture content, thereby reducing a moisture adding time. Also, with no crack, quick-cooking rice with an excellent outer appearance of rice as a product and without a drain of nutrients in rice grains at the time of rice cooking.12-23-2010
20100189869PROCESSING METHOD, PROCESSING DEVICE AND SACCHARIFYING METHOD FOR EXTRUSION COOKED BEER ADJUNCT - The present inventions are characterized by providing a processing device, processing method and saccharifying method for extrusion cooked beer adjunct so that the saccharification and filtration of mash for the extrusion cooked beer adjunct may be carried out smoothly in the actual production for brewing beer. As compared with the double-mash saccharifying method (including the saccharifying method with additional enzymes) applied currently now, it may omit the mash cooking procedure and the cooking kettle and put the malt grist and the grist of extrusion cooked beer adjunct together into water in the brew kettle or the grist of extrusion cooked beer adjunct, malt grist and water are together put into the brew kettle to carry out the saccharifying. The single-mash saccharifying method of this invention may reduce the energy consumption, decrease the cost of beer production, increase the recoverable ratio of wort extract and raise the beer output.07-29-2010
20120040078Extruder Die and Resultant Food Product - An extruder die designed to produce a spiral corn-based snack food product with consistent, tight spiral pitch and the resultant food product. The extruder die has a center post parallel to the flow path along with three cone-shaped receiving ports arranged in a cloverleaf pattern around the center post. The die has three curved slots on the output side of the die which are in fluid communication with the cone-shaped receiving ports. At the distal end of each of these slots is a semi-circular tip. The tip has a diameter larger than the width of its associated slot. Further, the tip is located at the apex of a cone-shaped receiving port with which it is in fluid communication, thus providing for the highest flow velocity of the extrudate through the tip. The resultant flow profile produces the consistent spiral shape of the snack product produced by the die design described.02-16-2012
20120040079WHOLEGRAIN INSTANT PASTA - The present invention relates to wholegrain instant pasta and to dehydrated food compositions which comprise said pasta. The invention also pertains to the use of wholegrain semolina having at least 95% of particles having a particle size of less than 400 microns in the manufacture of said instant pasta and to a method for making said pasta.02-16-2012
20120301597SYSTEMS AND METHODS FOR PRODUCING A COMPOSITION OF FIBER - Systems and methods for generating a composition of fiber and the composition of fiber from corn are provided. Raw fiber is washed with de-starched water at between about 60 and 200° F. for between approximately 5 and 20 minutes. The washed fiber is dewatered and rewashed, under similar conditions, with process water. The second wash fiber is dewatered, dried, and milled to generate processed fiber. The processed fiber may have a composition of less than about 10% moisture, at least about 85% fiber on a dry weight basis, less than about 2-4% fat on a dry weight basis, less than about 1.5% ash on a dry weight basis, less than about 9% starch on a dry weight basis, a low sulfite content, and less than about 2% starch. Additionally, the fiber may contain less than about 0.1 ppb Aflatoxin, 0.1 ppm Fumonison, 0.2 ppm Deoxynivalenol, and 75 ppb Zearalenone.11-29-2012
20120156359OIL STRIPPING FRYER UNIT - A continuous oil fryer used to fry food slices, such as potato chips, having an internal oil stripping capability. The fryer accumulates the steam produced by the frying process in a hood and utilizes such steam, after superheating the steam by passing it through a heat exchanger, to strip oil from product immediately upon removal from the hot oil bath by passing the superheated steam through a product bed while on an output conveyor. The superheated steam removes oil from the product on the output conveyor without increasing the moisture level of the product. The fryer therefore accomplishes the same function as a low-oil stripper without increasing the footprint of the frying unit and with less energy.06-21-2012
20110318472LOW FAT CONTENT CHIP-LIKE CEREAL SNACK - There is described a cereal-based chip-like snack having a very reduced total fat content and an improved shelf-life and a process for the production thereof which comprises the steps of cooking, drying, flaking and toasting. Specifically, chips according to the present invention have size and thickness completely similar to those of the traditional chips. Therefore, they are a highly valid and useful alternative to traditional chips, not only in terms of nutritional and dietetic values, but also in terms of appearance, agreeableness and crispness.12-29-2011
20120045564AGENT FOR COOKED RICE - It is to provide a quality improving agent for cooked rice which effectively imparts improving effect on loosening properties, anti-aging property, and/or water retentivity to cooked rice with as little influence as possible on the original texture and taste of the cooked rice, a method for producing cooked rice using the quality improving agent, and cooked rice improved in loosening properties, anti-aging property, and/or water retentivity using the method for producing cooked rice. In the process of rice cooking for preparing cooked rice, substituted modified starch whose viscosity has been adjusted to a viscosity range involving a viscosity of 15 mPa·s or higher at 30% by mass in an aqueous solution and a viscosity of 3000 mPa·s or lower at 10% by mass in an aqueous solution by the hydrolysis or molecular weight reduction of the substituted modified starch is added as the quality improving agent for cooked rice. As a result, improving effect on loosening properties, anti-aging property, and/or water retentivity is imparted to cooked rice, while cooked rice having the original texture and taste of cooked rice is produced. Examples of the degradation product of substituted modified starch include degradation products obtained using, as a base material, substituted modified starch(s) of hydroxypropyl starch, hydroxypropylated distarch phosphate, and starch sodium octenylsuccinate.02-23-2012
20100196583RICE BRAN-LIKE COMPOSITION AND FOOD - A rice bran-like composition having higher bioactivity is provided by modifying rice bran. A rice bran-like composition contains a mixture of (1) defatted rice bran obtained by pressing rice bran to remove oil and (2) rice bran oil obtained by refining pressed rice bran oil, wherein a weight ratio of defatted rice bran content to rice bran oil content is 85:15 to 60:40. A food contains (1) defatted rice bran and (2) rice bran oil in a weight ratio of 85:15 to 60:40. Preferable components of the rice bran-like composition are as follows: the fat content is 20 to 40 wt. %, the protein content is 10 to 17 wt. %, the carbohydrate content is 5 to 21 wt. %, the ash content is 7 to 13 wt. %, and the fiber content is 20 to 32 wt. %. The present invention provides an effect of reducing or suppressing an increase in visceral fat; an effect of reducing or suppressing an increase in neutral fat in blood; and an effect of reducing or suppressing an increase in blood cholesterol, all the effects being superior to those of rice bran.08-05-2010
20120058243QUICK COOKING BARLEY AND PROCESS - A method for processing barley to make a quick-cooking barley product is described. Barley is pearled to remove hulls, and is then precooked to raise the moisture content and gelatinize starch in a single step. The precooked barley is dried in two stages. The first drying stage causes case hardening of the kernel, while the second stage heats moisture trapped within the kernel to cause steam expulsion from the hardened kernel and final drying of the precooked barley. The resulting dried product is a porous kernel that may be shipped, stored, and easily reconstituted by the end user.03-08-2012
20120128861SUBSTANCE-RETAINING CEREAL - Provided are rice grains where various water-soluble high molecular substances are retained without applying pressure to the rice grains. Grains of mutant rice (wx/ae rice), which is deficient in both amylopectin branching enzyme (BEIIb) and amylose synthetase I (GBSSI), are immersed in an aqueous solution of a water-soluble high molecular substance such as digestion resistant dextrin, arabinogalactan, or polyphenol under ordinary pressure at room temperature and are then dried at 60° C. or less, preferably about 50° C., thereby producing rice grains impregnated with and retaining the high molecular substance.05-24-2012
20120164305METHOD OF PRODUCING NOT-HARDENED RICE CAKE AND RICE CAKE PRODUCED BY USING THE SAME - A method of producing a rice cake that becomes not hardened for a long time period, a rice cake produced by using the method, and a processed food produced by processing the rice cake are provided. The method includes: (a) immersing grains in water and removing the water therefrom; (b) grinding the grains from which water is removed, adding water thereto, and then grinding the grains to which water is added; (c) steaming the ground grains; and (d) cooling the steamed grains, adding flour thereto, and then punching the resultant product. The rice cake has a long storage time and is suitable for a long-term distribution. The rice cake preserves its soft texture for a long time period and is thus appropriate for consumers' acceptability.06-28-2012
20120164306PROCESS FOR PREPARING HYPOALLERGENIC AND REDUCED FAT FOODS - Common allergenic foods are made hypoallergenic with super critical fluid or critical liquid gas such as super critical carbon dioxide or liquid nitrogen. The treatment of foods with liquid nitrogen or super critical carbon dioxide also enhances the functionality of fat, so that the total fat in the food can be reduced while retaining the good taste of the food. Compositions and methods for oral delivery of a medicament or vitamin are also provided.06-28-2012
20100272880PLANTS AND SEEDS OF HYBRID CORN VARIETY CH345220 - According to the invention, there is provided seed and plants of the hybrid corn variety designated CH345220. The invention thus relates to the plants, seeds and tissue cultures of the variety CH345220, and to methods for producing a corn plant produced by crossing a corn plant of variety CH345220 with itself or with another corn plant, such as a plant of another variety. The invention further relates to genetic complements of plants of variety CH345220.10-28-2010
20120263861DRIED, POWDERED AVOCADO, MANGO, PRICKLY PEAR AND OATS-BASED FOOD COMPOSITION AND TABLETS - A powdered food composition comprising: (a) 30%-40% powdered dehydrated avocado; (b) 2%-6% powdered dehydrated mango; (c) 2%-6% powdered dehydrated prickly pear (nopal); and (d) 40%-60% oats, the composition having (i) 47%-49% carbohydrate content; (ii) 9%-11% protein content; (iii) 19%-25% monounsaturated vegetal fat (omega-3 y omega-6) content; (iv) 6%-9% raw fiber content; and (v) moisture content between 3%-7%, is disclosed. Also disclosed are a weight loss diet and a school meal diet.10-18-2012
20100233345GRANOLA CEREAL AND METHODS OF MAKING THE SAME - A method of making a cereal product according to one embodiment includes mixing at least the following ingredients together to form a primarily granular mixture: between about 50% and about 85% oats, between about 5% and about 12% sweetener, between about 1% and about 7% ground flaxseed meal, between about 1% and about 5% oil, and between 0% and about 2% salt. The mixture is spread on a cooking surface. The mixture on the cooking surface is baked until the mixture is toasted. The mixture is disrupted at least once during the baking. A baked cereal product according to one embodiment includes a primarily granular baked mixture of the following ingredients: between about 50% and about 85% oats, between about 5% and about 12% sweetener, between about 1% and about 7% ground flaxseed meal, between about 1% and about 5% oil, and between 0% and about 2% salt. Additional methods and products are also presented.09-16-2010
20130189420Agent for Cooked Rice - It is to provide a method for producing cooked rice with improved loosening properties, anti-aging property, and/or water retentivity, comprising adding and mixing a quality improving agent which is a degradation product of substituted modified starch with a viscosity of 15 mPa·s or higher at 30% by mass in an aqueous solution and 3000 mPa·s or lower at 10% by mass in an aqueous solution, wherein the degradation product of substituted modified starch is obtained by using, as a base material, one or more substituted modified starches selected from the group consisting of hydroxypropyl starch, hydroxypropylated distarch phosphate, and starch sodium octenylsuccinate, and is prepared by subjecting substituted modified starch to hydrolysis treatment with an enzyme in the process of rice cooking for preparing cooked rice.07-25-2013

Patent applications in class Cereal material is basic ingredient

Patent applications in all subclasses Cereal material is basic ingredient