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| Number | Title | Issue Date |
| 8158179 | Method and equipment for the continuous production of an expanded food product The invention relates to a method for the continuous production of an expanded edible food product obtained by cooking-extrusion and containing solid inclusions having a size larger than 0.5 mm. ... | 04/17/2012 |
| 7316827 | Flour composition containing non-wheat cereal components, and pasta noodles produced therefrom The subject invention, therefore, comprises pasta noodles that have wheat grain and non-wheat grain in sufficient quantities as will form a matrix to provide the appropriate texture to the pasta noodles. ... | 01/08/2008 |
| 7297357 | Process for producing puffed snack and production apparatus therefor A method and apparatus for manufacturing puffed snack having a hard surface layer and soft inside, and having a good texture and a difference in color tone between the surface layer and the inside. After spraying a coating liquid or water onto the surface of a dough... | 11/20/2007 |
| 7288277 | Instantly dispersible pregelatinized starches for use in food products A food thickener is provided in the form of agglomerated instant starch, which contains a combination of one or more pregelatinized starches and a specific water-soluble food ingredient possessing specific surface active functionality. The pregelatinized starch comp... | 10/30/2007 |
| 7258044 | Apparatus and process for cutting of extruded material A rotating cutting apparatus comprising a cutting blade holder with at least one hole on the outside diameter of the cutting blade holder into which cutting blades are inserted and bonded to the cutting blade holder. The cutting blade holder encloses a center hole, ... | 08/21/2007 |
| 7235276 | High protein puffed food product and method of preparation Disclosed are ready-to-eat puffed dried food products that are high both in protein and in fiber. The cereals contain sufficient amounts of at least one protein ingredient to provide a total protein content about 50% to 75% (dry weight) of the cooked food product; s... | 06/26/2007 |
| 7172771 | Methods for preparing red ginseng and puffed snack enriched with red ginseng using extrusion process The present invention relates to methods for preparing red ginseng and puffed snack enriched with red ginseng, from raw ginseng or white ginseng, using an extrusion process. The red ginseng and red ginseng powder prepared according to the present invention can be pr... | 02/06/2007 |
| 7166237 | Pitch-based carbon foam heat sink with phase change material A process for producing a carbon foam heat sink is disclosed which obviates the need for conventional oxidative stabilization. The process employs mesophase or isotropic pitch and a simplified process using a single mold. The foam has a relatively uniform distributi... | 01/23/2007 |
| 7157019 | Pitch-based carbon foam heat sink with phase change material A process for producing a carbon foam heat sink is disclosed which obviates the need for conventional oxidative stabilization. The process employs mesophase or isotropic pitch and a simplified process using a single mold. The foam has a relatively uniform distributi... | 01/02/2007 |
| 7147214 | Humidifier for fuel cell using high conductivity carbon foam A method and apparatus of supplying humid air to a fuel cell is disclosed. The extremely high thermal conductivity of some graphite foams lends itself to enhance significantly the ability to humidify supply air for a fuel cell. By utilizing a high conductivity pitch... | 12/12/2006 |
| 7144558 | Wood gasification apparatus A wood gasification apparatus in which cellulosic material is transported by an auger through a housing and heated to vaporize at least a portion of the cellulosic material by frictional heating. The auger and housing define a spiral void through which the cellulosi... | 12/05/2006 |
| 7134861 | Extrusion nozzle An extrusion nozzle including an outlet port having a single opening with a first region, second region, and a pinched region between the two. The pinched region reduces the dimensions of the extrudate in relation to the dimensions associated with the first and seco... | 11/14/2006 |
| 7014151 | Pitch-based carbon foam heat sink with phase change material A process for producing a carbon foam heat sink is disclosed which obviates the need for conventional oxidative stabilization. The process employs mesophase or isotropic pitch and a simplified process using a single mold. The foam has a relatively uniform distributi... | 03/21/2006 |
| 7008655 | Process for making a baked cup shaped food product A process for manufacturing a food product, a food product produced thereby and a plant for production of the food product. The food product may have a generally truncated cone shape which allows the product to be stood on its base. The baking mixture is inserted in... | 03/07/2006 |
| 7001636 | Method for manufacturing feed pellets and a plant for use in the implementation of the method A method for manufacturing feed pellets, and a plant for the implementation of this method have been explained. The aim has been to improve the manufacturing of porous pellets, first and foremost to achieve a better control of the porosity of the pellets than the kn... | 02/21/2006 |
| 6942885 | Scored savory dough with toppings or fillings A ready-for-use refrigerated or frozen dough that is prepared from flour, a leavening agent, fat; has no greater than 0.5 weight percent sugar or sugar substitute; and preferably includes one or more toppings, fillings, or both. The dough has a surface that includes... | 09/13/2005 |
| 6887503 | Food product which artificially has been given a cell-like structure by coextrusion of several components, and method and apparatus for manufacturing such food product Two or more different materials such as food material are co-extruded through adjacent orifices of an extruder. The flows of the two materials are cut in a direction transverse to the flow to form segments of flow. These segments are interspersed so as to join upstr... | 05/03/2005 |
| 6830768 | Snack product A process of manufacturing a cooked-extruded-expanded dietetically valuable snack product mainly comprising an amylaceous material and milk solids, and which has a fine, porous, crunchy, smooth and melt-in-the-mouth texture while being rich in protein and calcium | 12/14/2004 |
| 6773739 | Method and apparatus for extrusion of food products including back pressure valve/diverter An extruder system (10, 124) for the processing of feed materials is provided including an extruder (12), adjustable back pressure valve assembly (14) and a superatmospheric post-extrusion product treatment assembly (16, 124). The back pr... | 08/10/2004 |
| 6753023 | Rice-flour hydrolysates fat substitute A starch hydrolysis food making process comprises mixing rice flour and rice syrup or honey in equal parts, adding amylase enzymes to the mixture, and extruding for a few seconds at an elevated temperature. Water may be added to the rice flour mixture to adjust the ... | 06/22/2004 |
| 6733263 | Composition, process and apparatus A die head suitable for preparation of a dual textured pet food having a core and a shell surrounding or essentially surrounding the core, the die head attached to or an integral part of an extruder, which comprises a) at least two shell flow areas through wh... | 05/11/2004 |
| 6555153 | Method for producing extruded, pellet products with minimal tempering time The method for producing extruded, farinaceous pellets includes extruding a mixture so that it expands upon exiting an extruder. This prepuffed ribbon is then subjected to stretching and cutting steps to produce pellets. The prepuffing reduces the moistur... | 04/29/2003 |
| 6440477 | Method of adding fats and oils to porous fodder A method of adding oil and fat to porous feed is disclosed wherein porous feed together with oil and fat are continuously inserted into a partially evacuated chamber of an oil and fat adding apparatus while, simultaneously, porous feed that has remained t... | 08/27/2002 |
| 6406731 | Frozen filled yeast-leavened bread product and a method for making the product A frozen, filled, yeast-bread product and a method for producing the same, the method including coextruding an unrisen yeast-bread dough and a filling through an extruder that is capable of at least encasing the filling with the unrisen yeast-bread dough ... | 06/18/2002 |
| 6403138 | Method for reforming dairy products A method and apparatus for reforming small pieces of natural cheese or other dairy products, such as shreds, trim, or offcuts, wherein the small pieces are fed through a mechanical pump and a die that form the product into a cohesive larger chunk. The mec... | 06/11/2002 |
| 6387429 | Method and apparatus for producing a pre-gelled starch product and normally sticky extrudates with minimal or no surfactant An improved low shear extrusion and dehydrating apparatus (10) and method is provided for the continuous extrusion of various starting materials (e.g., starch-bearing grains or starch fractions thereof, proteinaceous materials and/or nutraceuticals) to yi... | 05/14/2002 |
| 6383545 | Method and apparatus for producing a pre-gelled starch product and normally sticky extrudates with minimal or no surfactant An improved low shear extrusion and dehydrating apparatus (10) and method is provided for the continuous extrusion of various starting materials (e.g., starch-bearing grains or starch fractions thereof, proteinaceous materials and/or nutraceuticals) to yi... | 05/07/2002 |
| 6358547 | Preparation of multi-colored products with a process which includes extrusion Multi-colored products, particularly food products, are obtained by preparing a base mixture suitable for preparing an emulsion, pumping the base material mixture to an emulsifier device and supplying a coloring solution to the emulsifier device and emuls... | 03/19/2002 |
| 6352732 | Method of preparing coated low-fat and fat free-snack food A process for preparing a coated low-fat and fat-free pretzels having a surface area to inner volume ratio of from about 22 inches-1 (8.66 cm-1) to about 40 inches-1 (15.75 cm-1), a pH of about 8 or less, a dige... | 03/05/2002 |
| 6328550 | Nozzle for making snack foods having two or more filled axial cavities A multiple extrusion nozzle having an outer extrusion segment and an inner extrusion segment for extrusion of casing, particularly potato dough casing material, having two or more axial cavities.... | 12/11/2001 |
| 6319534 | Expandable food products and methods of preparing same Disclosed is an expandable half-product comprising a starchy farinaceous material, wherein the starch molecules of the farinaceous material are unidirectionally aligned and form a matrix of randomly aligned starch molecules upon exposure to microwave radi... | 11/20/2001 |
| 6319539 | Fibrous food product and method and device for its production A food product comprising continuous aligned bundles of formed fibers extending between faces of the food product is provided. The fibers in this food product are newly formed and fixed during its preparation. This novel food product may be prepared by fo... | 11/20/2001 |
| 6268007 | Process for the manufacture of a composite consumable product by double extrusion A process for manufacturing a composite consumable product by double extrusion, wherein a liquid or pasty consumable substance is prepared in a first section of a twin-screw extruder, a plasticizable consumable substance is cooked-extruded in a second sec... | 07/31/2001 |
| 6242033 | High protein cereal The present invention includes an expanded cereal-type product and a method for making such a product wherein the cereal-type product has a high protein content. A starch derived from a tuber is used to aid in expanding the extrudate to form cereal-type p... | 06/05/2001 |
| 6242034 | Process for expanded pellet production In the process of producing corn-based pellets, preconditioner steam and water addition, as well as extruder water or screw configuration and RPM, can be manipulated to precisely control the cook level, gelatinization, and moisture level of the meal durin... | 06/05/2001 |
| 6224933 | Process for expanded pellet production In the process of producing masa based expandable pellets, preconditioner steam and water addition, as well as extruder water and RPM, can be manipulated to precisely control the cook level, gelatinization, and moisture level of the meal during processing... | 05/01/2001 |
| 6217921 | Coated low-fat and fat-free snack food products and method to prepare the same Disclosed are low-fat and fat-free snacks having a glossy coating and a process for making the same. Disclosed in a preferred embodiment are coated low-fat and fat-free pretzels having a surface area to inner volume ratio of from about 22 inches-1 | 04/17/2001 |
| 6207207 | Coated confectionery having a crispy starch based center and method of preparation A coated confectionery having a crispy starch based center with a thin continuous rigid outer, coating is disclosed. The integrity of the thin continuous rigid outer coating is maintained even after prolonged storage. Also disclosed is a method for prepar... | 03/27/2001 |
| 6180151 | Leavened dough extrusion process A extrusion method is used to obtained leavened dough products with desirable characteristics. A chemical leavener is used to release carbon dioxide within the extruder and/or a premixer to yield an expanded dough following the extrusion process. The impr... | 01/30/2001 |
| 6171631 | Expandable food products and methods of preparing same A method for providing an expandable half-product is described comprising a starchy farinaceous material, wherein the starch molecules of the farinaceous material are unidirectionally aligned and form a matrix of randomly aligned starch molecules upon exp... | 01/09/2001 |
