Patent application number | Description | Published |
20100055284 | Production of extruded cheese crackers and snacks - Cheese crackers or snacks having a pasta shape are produced by admixing at least one flour, cheese, and water to obtain a dough having a real cheese content of from about 5% by weight, to about 60% by weight, based upon the weight of the dough, extruding the dough at a pressure and temperature which avoid substantial gelatinization of starch and expansion of the dough. The dough is extruded through a die to obtain a shaped dough rope, which may be cut at the die into shaped dough pieces. The shaped dough pieces may be baked or fried to obtain shaped cheese crackers or snacks in the form of a pasta shape, such as a hollow, grid, helix or spiral shape. Additionally, the crackers or snacks exhibit a non-glassy crispy or crunchy, texture, and a leavened, non-puffed cell structure. | 03-04-2010 |
20100303991 | HIGH FIBER AND HIGH PROTEIN BAKED GOODS PRODUCTION - Substantially uniform hydration and dispersion of high amounts of protein and fiber are achieved while avoiding lump formation, hard textures, and off-tastes in the continuous, mass production of high protein and high fiber content sheetable doughs, and baked goods such as crackers, snacks, and cookies made from the sheeted doughs, by hydrating the protein and fiber with water at a temperature below the denaturization temperature of the proteins, and steaming the hydrated mixture without substantial gelatinization of starch during dough production. The steamed, hydrated mass may be admixed with ingredients comprising at least one flour comprising starch to obtain a dough while avoiding substantial gelatinization of starch of the at least one flour during mixing. The baked goods may have a protein content of at least about 4 g, a fiber content of at least about 4 g, and a whole grain flour content of at least about 4 g per 30 g serving. | 12-02-2010 |
20110212237 | Production of Whole Grain Shredded Products - Shredded whole grain products, such as ready-to-eat cereals, and sweet and savory snacks, such as whole grain shredded corn chips are continuously produced by pelletizing agglomerates of cooked, tempered, whole cereal grain particles. Cooked whole grains, such as corn and other non-gluten or low-gluten containing grains have a tendency to become hard and rubbery after cooking during the cooling and tempering process. The pelletization results in the production of whole grain pellets having a soft, pliable texture, which are shreddable into continuous net-like sheets on a mass production basis. The pelletizing may be at a pressure of about 200 psig to about 600 psig, preferably from about 400 psig to about 500 psig. The pelletizing temperature may be controlled to provide a pellet temperature of about 80° F. to about 120° F., preferably from about 90° F. to about 110° F., upon exiting the pelletizer. | 09-01-2011 |
20110223304 | Production Of Whole Grain Shredded Products - Shredded whole grain products, such as ready-to-eat cereals, and sweet and savory snacks, such as whole grain shredded corn chips are continuously produced by pelletizing agglomerates of cooked, tempered, whole cereal grain particles. Cooked whole grains, such as corn and other non-gluten or low-gluten containing grains have a tendency to become hard and rubbery after cooking during the cooling and tempering process. The pelletization results in the production of whole grain pellets having a soft, pliable texture, which are shreddable into continuous net-like sheets on a mass production basis. The pelletizing may be at a pressure of about 200 psig to about 600 psig, preferably from about 400 psig to about 500 psig. The pelletizing temperature may be controlled to provide a pellet temperature of about 80° F. to about 135° F., preferably from about 90° F. to about 110° F., upon exiting the pelletizer. | 09-15-2011 |
20120093995 | Heat-Stable Filling With Cereal-Derived Ingredients - A grain-based, soft and creamy food filling that is heat-stable is provided. By one approach, the grain-based food filling may include a continuous lipid phase and a dispersed solid including a grain-derived component. | 04-19-2012 |
20120164294 | PRODUCTION OF EXTRUDED CHEESE CRACKERS AND SNACKS - Cheese crackers or snacks having a pasta shape are produced by admixing at least one flour, cheese, and water to obtain a dough having a real cheese content of from about 5% by weight, to about 60% by weight, based upon the weight of the dough, extruding the dough at a pressure and temperature which avoid substantial gelatinization of starch and expansion of the dough. The dough is extruded through a die to obtain a shaped dough rope, which may be cut at the die into shaped dough pieces. The shaped dough pieces may be baked or fried to obtain shaped cheese crackers or snacks in the form of a pasta shape, such as a hollow, grid, helix or spiral shape. Additionally, the crackers or snacks exhibit a non-glassy crispy or crunchy, texture, and a leavened, non-puffed cell structure. | 06-28-2012 |
20130101698 | SHELF-STABLE, SAVORY, FILLED FOOD PRODUCTS AND METHODS - Shelf-stable, savory, filled food products including at least two components having different textures and methods for making the food products are provided herein. The food products have a shelf life of at least about six months when stored at about 70° F. in hermetically sealed film packaging. The savory filled food products have an intermediate water activity (e.g., about 0.5 to about 0.8), which promotes increased shelf life at room temperature. | 04-25-2013 |
20130295233 | Production Of Shredded Or Flaked Whole Grain-Containing Composite Food Products - Shredded or flaked whole grain-containing composite food products, such as ready-to-eat cereals, and sweet and savory snacks, are continuously produced by pelletizing cooked, tempered, whole cereal grain particles in the presence of vegetables, fruit, or dairy cheese. In another aspect, an enrobing coating containing chocolate is applied to a baked shredded laminate product of the pelletization, wherein the shredded product may further optionally include fruit added and present during pelletization. | 11-07-2013 |
20140272057 | NEW SHREDDING ROLL FOR THE PRODUCTION OF HIGH STRENGTH SNACKS - The present invention relates to a method and apparatus for producing thin, crisp shredded snacks having a substantially flat, chip-like appearance and texture. The snacks produced by the method of the present invention have characteristics of both shredded and sheeted snacks. The shredded snacks are produced by compression of a shredded laminate to avoid the fonnation of a puffed or pillowed appearance, as well as, the thick cracker-like appearance. Despite the compression, the shredded snacks exhibit a substantially uniform shredded, net-like appearance upon their surfaces and visually discernible individual shred layers. The strength of the laminate is sufficient to continuously undergo cutting, transferring, and packaging operations during mass production without tearing or breaking. The shredded snacks produced by the method are sufficiently strong for the addition of greater concentrations of inclusion materials and fillers during production and for dipping into and scooping of dips or sauces without breaking consumption. | 09-18-2014 |
20140314941 | PRODUCTION OF WHOLE GRAIN RICE SHREDDED PRODUCT - A method of preparing a whole grain rice shredded product is provided. The method includes the steps of combining water and a whole grain rice component, the whole grain rice component comprising at least about 75% by weight rice, or up to about 100% by weight rice, cooking the whole grain rice component and water to form a cooked whole grain rice material, cooling the cooked whole grain rice material, tempering the cooked whole grain rice material for less than about 90 minutes to form a tempered whole grain rice material, and shredding the tempered whole grain rice material to form continuous net-like sheets of the whole grain rice shredded product. | 10-23-2014 |
20140322392 | SNACKS WITH MARBLED-LIKE APPEARANCE AND METHODS FOR STEAM TREATING DOUGH-BASED SNACKS - Generally, a cracker is provided having at least one marbled surface. The marbled surface may include a cracker portion and an inclusion wherein the inclusion composition has a contrasting color, texture, appearance and/or taste when compared to the dough composition. | 10-30-2014 |