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| Number | Title | Issue Date |
| 6042852 | Low pressure refrigerated dough product A refrigerated dough system is provided which includes a dough in a container flushed with a gas. The dough contains a leavening agent capable of generating gas in the dough after the dough is sealed in the container. The container is provided with a pres... | 03/28/2000 |
| 6017574 | Method of making frozen compositions A method for making a frozen composition for storage. The method does not require a hardening step prior to storage. The method includes preparing a mixture of ingredients that include water and adding an anti-freeze protein to the mixture of ingredients.... | 01/25/2000 |
| 5759596 | Yeast-leavened refrigerated dough products The present invention provides refrigeratable yeast-leavened dough compositions and methods of making such doughs. In a first embodiment, a dough composition of the invention is made by rehydrating dried yeast at chilled temperatures, which causes selecti... | 06/02/1998 |
| 5744330 | Catabolite non-repressed substrate-limited yeast strains The present invention includes a yeast cell utilizing solely galactose as a carbohydrate source in the presence of glucose.... | 04/28/1998 |
| 5720987 | Extrusion die with changeable face plate An extrusion die assembly for forming a food product having an elongated shell made of an extrudate includes a die housing and a nozzle disposed within the extruder housing such that a passageway is defined between the die housing and the nozzle for passi... | 02/24/1998 |
| 5698248 | Coated dehydrated food pieces and a process for making the coated dehydrated food pieces A method of forming a food product that includes dehydrated food pieces coated with a preselected amount of edible particles. The method includes providing dehydrated food pieces having outer surfaces. Next, a fat is provided that is substantially solid a... | 12/16/1997 |
| 5692638 | Creased end to enhance composite can venting The present invention includes a lid with a channel for use in sealing a pressurizable can, the lid having a channel for releasing gases generated within the can while substantially preventing the release of liquid from the can. The present invention also... | 12/02/1997 |
| 5672369 | Alcohol and polyol-containing doughs and method of making A preproofed, uncooked dough is provided with improved storage stability. The dough product is packaged in a sealed package and stored at a temperature of less than about 45° (7° C.) and, if the package contains headspace, a substantial portion of the g... | 09/30/1997 |
| 5650183 | Preparation of refrigeratable dough products containing saccharomyces cerevisiae ATCC 74212 Refrigeratable yeast-leavened dough products are prepared that can be stored for extended periods of time at refrigeration temperatures. The dough composition and yeast strain are chosen to limit the total leavening action of the yeast by controlling the ... | 07/22/1997 |
| 5641084 | Tamper evident shrink band The present invention is a tamper evident container sealing system for sealing a cap to a container. The system includes a shrink band, shrinkable at a shrink temperature, positioned about the cap and container circumferentially, a colorant bonded to the ... | 06/24/1997 |
| 5620732 | Method of making ice cream A method for making ice cream for storage. The method does not require a hardening step prior to storage. The method includes preparing a mixture of ingredients that include water and adding an anti-freeze protein to the mixture of ingredients.... | 04/15/1997 |
| 5614240 | Method of producing a baked product having a sliced appearance The present invention relates to a method and device for baking slices of cake, bread or other bakery products to produce a product that has the appearance of a sliced piece of cake or bread. The device includes a baking container with dimensions correspo... | 03/25/1997 |
| 5612075 | Coat dehydrated potato slices and a process of making the coated potato slices A method of forming a food product that includes dehydrated food pieces coated with a preselected amount of edible particles. The method includes providing dehydrated food pieces having outer surfaces. Next, a fat is provided that is substantially solid a... | 03/18/1997 |
| 5596137 | Can vent testing device The present invention includes a device and a method for testing a can for leakage with the device including a main body, a mechanism for sealing against an internal surface of the can to effect a sealed chamber within the can, a mechanism for placing the... | 01/21/1997 |
| 5595778 | Pie dough with reduced degree of cracking The present invention includes a method for making dough for use as a pie crust made by emulsifying fat and a water slurry to make an emulsion and adding the emulsion to a preblend containing flour. The present invention also includes a dough product made... | 01/21/1997 |
| 5562230 | Greased end to enhance composite can venting The present invention includes a lid with a channel for use in sealing a pressurizable can, the lid having a channel for releasing gases generated within the can while substantially preventing the release of liquid from the can. The present invention also... | 10/08/1996 |
| 5538744 | Ridged dough structure and method of making the ridged dough structure A ridged dough product is made by a method for making a ridged dough. The method includes preparing a dough and processing the dough with a means for providing ridges and valleys on the outer surface of the dough, such as a die. The ridged dough product e... | 07/23/1996 |
| 5520101 | Mechanical gas flushing system The present invention includes a gas flushing device that includes a piston portion having a hole to introduce the flushing gas. The present invention also includes a method for removing air from a container that stores food. The method includes providing... | 05/28/1996 |
| 5508047 | Catabolite non-repressed substrate-limited yeast strains and method of making A dough product which contains a yeast cell of the genus-species SACCHAROMYCES CEREVISIAE, that is catabolite non-repressed, and utilizes only galactose as a carbohydrate source in the presence of glucose. The yeast is interspersed into a dough matrix and... | 04/16/1996 |
| 5447739 | Misted microwave pancakes A process and product for improving the tenderness of cooked pancakes that are microwaved. The process includes applying water to the cooked pancake so that the moisture of each pancake is increased by about 6%-to-12% to about 45%-to-52% by weight. The pa... | 09/05/1995 |
| 5447236 | Multiple compartment package A multiple compartment package for use in the packaging of foodstuff articles includes a first compartment portion, a second compartment portion, and a retaining mechanism for retaining the first compartment portion in close relation to the second compart... | 09/05/1995 |
