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| Number | Title | Issue Date |
| 7220442 | Nutrition bar and process of making components A nutrition bar which incorporates protein in the form of nuggets having high levels of selected proteins. By use of the nuggets of the invention, nutrition bars are formulated to have elevated levels of protein, yet good taste and other organoleptic properties. The... | 05/22/2007 |
| 7008658 | Apparatus and method for providing treatment to a continuous supply of food product by impingement An apparatus and method for providing treatment by impingement to a continuous supply of food product includes a treatment zone at an ambient pressure, a fluid delivery zone at an elevated pressure, and a circulation assembly. Impingement plates containing apertures... | 03/07/2006 |
| 6805888 | Method for preparing a puffed grain food product and a puffed grain food product The present invention relates to a method for preparing a puffed grain food product having a mixture of puffable low expansion grain and puffable high expansion grain. Flavoring agents, coloring agents or mixtures thereof are absorbed into the puffable low expansion... | 10/19/2004 |
| 6793953 | Food product and method of preparation A method of preparing aerated food products, especially marshmallows, having a nutritionally fortified ingredient is provided. In accordance with a preferred form of the invention, the method includes the steps of: providing a liquid sugar confection blend comprisin... | 09/21/2004 |
| 6746700 | Caramel corn product and a method of making the caramel corn product A composition that includes a puffable food component and an edible emulsion, where the edible emulsion is a water-in-oil emulsion or an oil-in-water-in-oil emulsion, and the edible emulsion includes a sweetening agent, the edible emulsion transformable into a coati... | 06/08/2004 |
| 6709690 | Method of removing the fibrous shells from cereal grains The invention relates to a method of removing the fibrous shells from cereal grains. This method according to the invention includes a pretreatment step, wherein the moisture content of the cereal grains is increased, e.g. in the case of corn grains from 16 to more ... | 03/23/2004 |
| 6645541 | Enhancing puffable food products and for production thereof Methods for preparing a puffable food product suitable for cooking by microwaving, deep fat frying and hot air cooking are disclosed. The methods include mixing a starch with water at a temperature and for a time sufficient to at least partially gelatiniz... | 11/11/2003 |
| 6607774 | Self-sealing expanded edible product Expanded edible products having a porous, foamed, or cellular interior and self-sealing surface or skin are provided. The texture and structure of the expanded products are controlled by manipulating a pre-expanded food formulation comprising hydrocolloid... | 08/19/2003 |
| 6589328 | Sponges of hydrocolloids The invention provides sponges (foams) produced from hydrocolloids by the expansion of gels of these. The foams have properties which can be varied, such as water absorption, biodegradibility, pore size and structure. Edible products can be produced which... | 07/08/2003 |
| 6468573 | Process for making rehydratable food pieces using impingement drying A method for making dehydrated, shelf-stable, puffed, rapidly-rehydratable, vegetable or fruit food pieces by puffing and drying moist food pieces (e.g. potato shreds) by conveying them in a bed through an impingement drying zone maintained at substantial... | 10/22/2002 |
| 6461660 | Methods of enhancing puffing and expansion of food products Methods for producing food products having an enhanced microwaveability are disclosed. The methods comprise preparing a food product mixture which is comprised of at least a food product and water, adding a seasoning to the mixture and shaping the mixture... | 10/08/2002 |
| 6419972 | Starch-base puffed snack foods and process for producing the same There are provided a stick type expanded starch confectionery with a wave-like configuration on its surface and a process for easily manufacturing the same, which uses an extruder method. According to the process, the stick type expanded starch confection... | 07/16/2002 |
| 6387432 | Dried marshmallow methods of preparation for increasing bowl life The present invention describes methods of cooling dried aerated confectionery pieces to increase bowl life, comprising the steps of: A. cooling a hot dried aerated confectionery piece in a soft plastic state having (1) a moisture content of less than 3.5... | 05/14/2002 |
| 6333063 | High-protein food of plate form A high-protein food of plate form having a protein content of 40% by weight or more and a bulk density of 0.02 to 0.40 g/cm3, which is obtained by puffing-molding a compound protein raw material having a protein content of 40% by weight or more... | 12/25/2001 |
| 6312750 | Sweet snack Cooked-extruded-expanded sweet snack having a porous texture, a low specific weight and a biscuit and caramel flavor. The snack includes non-fat milk solids, an oil or fat, hydrolyzed amylaceous material having a DE of from 5 to 45, and optionally, non hy... | 11/06/2001 |
| 6254902 | Tea manufacture A method for processing whole leaf tea that involves impregnating tea leaves with liquid carbon dioxide within a pressure vessel, depressurising the vessel at a rate that is sufficient to freeze the liquid carbon dioxide, applying sufficient heat to cause... | 07/03/2001 |
| 6221413 | Device and method for puffing products such as foodstuffs and tobacco A device for puffing products such as foodstuffs or tobacco comprises an upright puffing reactor having a vessel for receiving product therein. The vessel has a wall provided with a plurality of openings. A chamber surrounds the vessel. The vessel has no ... | 04/24/2001 |
| 6143338 | Puffed food product having body with intersecting colored lines Disclosed are apparatus (10) for making a complexly patterned extrudate. The apparatus (10) includes a food cooker extruder (12) for providing at least one extrudable food product, at least one food color supply (18), a pattern forming die (20) for mixing... | 11/07/2000 |
| 6136359 | Fried snack dough composition and method of preparing a fried snack product Disclosed is an improved snack and the process for preparing the same. The snack is prepared from a dough comprising starch based flour, pregelled modified starch, emulsifier, added water, and leavening. The dough is extruded to form a snack piece, then f... | 10/24/2000 |
| 6048561 | Coffee puff snack and method of manufacturing the same A coffee puff snack and a method of manufacturing the same, which, are provided, in which the snack does not lack characteristic coffee flavor that is uniformly spread over its surface and inside, and also can be shaped directly in a single working proces... | 04/11/2000 |
| 6042860 | Device and method for puffing foodstuffs A device for puffing foodstuff comprises an upright puffing reactor having a vessel for receiving foodstuff therein. The vessel has a wall provided with a plurality of openings. A chamber surrounds the vessel. The vessel has no openings in an upper sectio... | 03/28/2000 |
| 6033707 | Fried snack A fried snack product which is extruded and shaped into a design. The dough is formed by combining (1) starch-based flour having a specific ratio of gelatinized to ungelatinized starch and an amount of protein, (2) a pregelled modified starch (3) water, (... | 03/07/2000 |
| 6022574 | Process for making a fried snack product A process for making a shaped snack product having a light, crispy, crunchy texture. The process comprises the steps of extruding a dough mixture comprising a source of starch based flour, pregelled modified starch and emulsifier blend selected from the g... | 02/08/2000 |
| 5922385 | Process for preparing low density soluble coffee products having increased particle strength and rapid hot water solubility Soluble coffee products having a chunkier physical appearance more like that of granular roast and ground coffee products, lower apparent (bulk) densities compared to prior agglomerated spray dried instant coffee products and better solubility than prior ... | 07/13/1999 |
| 5902629 | Method for processing grain and legume fully-cooked powders and snacks Grain or legume material is precooked by a low moisture process and preconditioned by hydrating to a total moisture content of from about 10% to about 40% by weight, passed through a cooking extruder and, during such passage, hydrated to a total moisture ... | 05/11/1999 |
| 5885641 | Automated corn popper An automated batch popcorn popper includes a tiltable kettle actuated by a motor drive controlled to operate in a single batch and automatic dump process. An operator fills the kettle with popping corn and oil and initiates a timer which, controls popping... | 03/23/1999 |
| 5795613 | Dried cheese pieces of nonmelting cheese and process of making the same A dried crisp cheese piece is disclosed in a first preferred form including a nonmelting cheese dried to its final moisture content by microwave energy. The nonmelting cheese generally includes a pH of greater than about 5.7. The final moisture content of... | 08/18/1998 |
| 5755152 | Popcorn cake machine A grain cake baking machine having an upper mold, a ring mold and a lower mold, with the upper and lower molds sliding in the ring mold and defining a mold cavity, a first drive for moving the lower mold relative to the ring mold between a vent position a... | 05/26/1998 |
| 5710190 | Soy protein-based thermoplastic composition for foamed articles The invention provides a biodegradable thermoplastic composition made of soy protein, a plasticizing agent, a foaming agent, and water, that can be molded into biodegradable articles that have a foamed structure and are water-resistant with a high level o... | 01/20/1998 |
| 5639498 | Method and apparatus for manufacturing food products such as pancakes, waffles and meatballs A method and device for manufacturing food products where the product material, initially in a substantially liquid state, is fed into the device and through the supply of heat or cold is given its final, substantially solid state, the device comprises el... | 06/17/1997 |
| 5616355 | Lyophilized health food products and methods of making same Food products and methods of making having a high dietary fiber content and unexpected organoleptic characteristics, the invention takes the form of a substantially solid or semi-solid substrate formed primarily of dietary fiber soaked in or permeated by ... | 04/01/1997 |
| 5614239 | Method of puffing pelletized foodstuffs Foodstuff pellets are puffed by radiantly heating the pellets in a chamber to cause a rapid rise in the chamber temperature to a temperature sufficient for puffing, and once this temperature has been reached, a fluidizing flow of air is created and mainta... | 03/25/1997 |
| 5591471 | Production method of puffed food and puffed food dough A puffed food dough and method for producing a puffed food product from the dough. The dough contains soybean protein, starch and dietary fiber in a ratio by weight of from 1:0.2 to 0.8:0.01 to 0.4, respectively, and from 0.5 to 5 parts by weight of a veg... | 01/07/1997 |
| 5587193 | Process for manufacturing fat-enriched foods A process for enrichment of animal food with fat is described wherein air cell bubbles are introduced to a highly dense product in the extrusion system by the utilization of carbonation technology into the oils and fats with various functional and textura... | 12/24/1996 |
| 5576041 | Process for producing latticed fried food and product thereof Fried food products are produced by feeding a dough to a nip between a pair of contrarotating rollers arranged with their curved surfaces in contact with each other, and each of the rollers has grooves indented into its curved surface. The rollers push th... | 11/19/1996 |
| 5558892 | Method and apparatus for making churros A method and machine for making churros. The machine extrudes churros through a die. The die has a central mandrel so that hollow churros are made which can be filled. The churros are extruded from the machine when an operator rams a crank on the machine.... | 09/24/1996 |
| 5441753 | Coprocessed particulate bulking and formulating AIDS: their composition, production, and use A composition that is a composite of cellulose and a surfactant. The composite is made by the process of coprocessing the cellulose with a surfactant. The composite can be used as a bulking agent in low-moisture or in oil phase compositions, and is especi... | 08/15/1995 |
| 5356645 | Microwave puffable pork skin product and process for preparing a microwave puffed pork skin product Low-fat pork skin pellets can be produced by steam cooking pork skin portions and if necessary oil cooking the steam cooked portions to produce pork skin pellets. The pork skin pellets are then placed in a microwavable container. When cooked in a microwav... | 10/18/1994 |
| 5250308 | Formulation for and method of producing a fiber fortified foodstuff A process for manufacturing a fiber fortified foodstuff that includes preparing the foodstuff and then topically applying supplemental fiber. In particular, puffed snack products are prepared by mixing cereal with a fiber premix and sufficient moisture to... | 10/05/1993 |
| 5143096 | Method and apparatus for expanding cellular materials A process and apparatus for impregnating a cellular material with liquefied gas at a predetermined pressure for subsequent expansion of the impregnated cellular material including the steps of charging the cellular material into an impregnation vessel, pu... | 09/01/1992 |
