Class 426/457 - To form flake product

Subclass of Class 426 - Food or edible material: processes, compositions, and products
Definition: Processes involving the preparation of foods which are in
No. of patents: 78
Last issue date: 05/22/2012

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Number	Title	Issue Date
8182855	Fish food containing fermented soyfood The present invention relates to an enriched fish food product comprising a binder resin and a fermented soy nutraceutical. Optionally the nutraceutical may contain enzymes or coenzymes. Also, the enriched fish food product may be formed by mixing a resin with the f...	05/22/2012
7297358	Processes for making dehydrated starch ingredients Described is an improved emulsifier system suitable for use in making dehydrated starch ingredients. Also disclosed are a process for making the dehydrated ingredients using the improved emulsifier systems, doughs made using the dehydrated ingredients and the proces...	11/20/2007
7105196	Soybean cereal and method for making same from soybean flakes The invention relates to a soybean cereal having excellent nutritional, taste and texture properties; and method of making said soybean cereal from full fat, enzyme active soybean flakes made from mechanically dehulled soybeans. ...	09/12/2006
7087262	Process for manufacturing dehydrated precooked flaked pinto beans A process for manufacturing dehydrated precooked flaked pinto beans begins with cleaning a quantity of beans. The cleaned beans are then pressure cooked. Following cooking, the beans are deposited on a perforated conveyor for transportation through a first dehydrato...	08/08/2006
7074449	Method for treating and processing lupine seeds containing alkaloid, oil and protein A method of treating and processing alkaloid, oil and protein-containing lupine seeds for the extraction of products from the lupine seeds by means of targeted fractionation is described, whereby the comminuted lupine seed is de-oiled by introducing a solvent and th...	07/11/2006
7063866	Coated oat product A coated, uncooked oat product is provided that has no added fat and comprises uncooked oat flakes having a coating adherent to the oat flakes. A coated, oat flake agglomerate is also provided, wherein each agglomerate comprises at least two uncooked oat flakes and ...	06/20/2006
7014879	Quick cook dehydrated vegetables Quick-cooked dehydrated vegetables having a moisture content of about 12% or less which have been compressed, but maintain a substantially intact cellular structure, and which on being placed in water at a temperature of 90° C. to 100° C. are capable of rehydratio...	03/21/2006
7012229	Vacuum cooking apparatus and cooking method using the same A vacuum cooking apparatus and cooking method using the vacuum cooking apparatus, which automatically performs cold storage, thawing, cooking, and warming functions in a single cooking apparatus, thus improving cooking convenience. In the cooking method, a temperatu...	03/14/2006
6994880	Process for preparing dehydrated potato flakes Dehydrated potato flakes prepared from potato slices, slivers and/or nubbins suitable for use in dough compositions used to make fabricated products. The dehydrated flakes are prepared such that the physical properties in the flake are controlled during processing. ...	02/07/2006
6808732	Process for producing a dehydrated food product from a wet plant material The invention relates to a process for producing a dehydrated food product from a wet plant material (MH), in particular in juice or purée form, by drying the said material in the form of a thin layer (CF) on a hot wall. This process is remarkable by the fact that ...	10/26/2004
6335044	Method for treating and processing lupine seeds containing alkaloid, oil and protein A method treating and processing alkaloid-, oil- and protein-containing lupine seeds for the production of lupine seed products by selective fractioning. The invention involves the steps of crushing and/or shaping the lupine seeds to form platelet-shaped ...	01/01/2002
6312747	Process for making dehydrated potato flakes Dehydrated potato flakes prepared from potato slices, slivers and/or nubbins suitable for use in dough compositions used to make fabricated products. The dehydrated flakes are prepared by steam cooking raw potato pieces, mashimg, drying and comminuting in...	11/06/2001
6270820	Process for dry stable intermediate pet food composition A process for making a dry, stable intermediate pet food including meat includes the steps of combining a plurality of ingredients specified by a basal pet food formula, wherein the plurality of ingredients includes a slurry of meat, mixing the plurality ...	08/07/2001
6238719	High viscosity cereal and food ingredient from viscous barley grain Disclosed are highly digestible barley flakes and kibbles which have elevated levels of long chained beta glucan fibers (1 mm to 6 mm long, 2 microns to 10 microns wide) providing these cereal foods and food ingredients with clinically active hypocholeste...	05/29/2001
6197358	Waterless process and system for making dehydrated potato products A process and system for making dehydrated potato products with reduced water usage, and reduced waste water production, are provided. In a first process embodiment potato flakes are fabricated by washing, peeling and slicing raw potatoes to form potato p...	03/06/2001
6136365	Oat containing cereal products A process for manufacturing an oat containing cereal product having an improved stability by heat treating a mixture comprising a pre-oxidized comminuted oat material at about 100 to 250° C. for about 2 sec to 60 min. Also provided is a process for prepa...	10/24/2000
5997917	Processed oats and a method of preparing the same Processed oats having a remarkably decreased viscosity when dispersed in hot water or boiling water, a method of preparing the same, and a food and beverage containing the same are disclosed. The processed oats may be prepared by contacting pressed oats w...	12/07/1999
5972413	Process for cooking cereal grains A continuous method and apparatus for cooking cereal grains such as wheat is provided. The method comprises two stages, a first continuous pre-cooking stage wherein the grains are hydrated by heating in water at a temperature below 95° C. for a period of...	10/26/1999
5863592	Method for preparing dehydrated pea soup and product thereof A method for forming a dehydrated leguminous food product for reconstitution into a ready-to-eat food product. The method includes the steps of cleaning the food product, removing all unwanted material, tempering the food product until it is partially hyd...	01/26/1999
5578338	Process for production of eucalyptus tea A Eucalyptus tea which is prepared by steaming, rumple-twisting and drying Eucalyptus material, especially leaves, contains a large amount of soluble polysaccharides and tannins, and further richly contains inorganic components such as potassium, sodium a...	11/26/1996
5462758	Method of making macaroni or noodle products using a low moisture content alimentary paste A method for making shaped pasta products having a reduced moisture content. The drying requirements for these shaped pasta products are substantially reduced permitting a substantial savings in energy and time. Processing at reduced moisture levels is ac...	10/31/1995
5451423	Preparation of a cooked cereal product A cooked cereal product is made by heating and maintaining a composition having a dry matter content of 20% to 85% by weight and containing water and a starchy substance or soya at a temperature of from 50° C. to 160° C. for from 10 minutes to 180 minut...	09/19/1995
5391388	Cereal food product for hot and cold usages The invention concerns a cereal food product comprising a "waxy" cereal chosen from barley, corn, rice or sorghum or from other starchy seed or tissue material wherein less than about 10% of the starch present is amylose, and preferably the starch contain...	02/21/1995
5368870	Method for making vitamin enriched cereal A process for fortifying an R-T-E cereal (especially puffed or shredded) with beta carotene is provided. By adding the heat labile beta carotene to a cooked cereal mass prior to piece forming and finish drying, a beta carotene fortified R-T-E cereal is ob...	11/29/1994
5352476	Nutrient composition containing non-phosphorylated peptides from case in based material Non-phosphorylated peptides and phosphopeptides useful as alimentary products or medicaments are produced by proteolytic enzyme hydrolysis of a casein-based material. Membrane ultrafiltration is used to separate phosphopeptides which are retained by the m...	10/04/1994
5292542	Process for making dehydrated potato products A process for making dehydrated potato products from potato flakes so that they can be sulfite-free by mixing the potato flakes with a sufficient amount of water to increase their moisture content to a predetermined level, lowering the temperature of the ...	03/08/1994
5258189	Method for making vitamin enriched cereal A process for fortifying an R-T-E cereal with beta carotene is provided. By adding the heat labile beta carotene to a cooked cereal mass prior to piece forming and finish drying, a beta carotene fortified R-T-E cereal is obtained which surprisingly not on...	11/02/1993
5143740	Process for preparing cereal flakes Cereal flakes are prepared from an extrusion-cooked dough which is extruded through a rectangularly shaped orifice to obtain an expanded and puffed extruded dough which then is stretched to obtain a dough density of from 75 g/liter to 200 g/liter. The str...	09/01/1992
5143738	Computerized food product extrusion machine and method A programmable controller controlled machine for extruding cellular food product between a rotory surface and a stationary surface, wherein the rotory surface is controllably repositioned between four axial positions relative to the stationary surface to ...	09/01/1992
5034242	Low calorie peanut butter-like and fruit preserve product and process A low calorie, low fat peanut butter-like and fruit preserve product that exhibits rich peanut flavor characteristics, texture, and mouth feel approximating conventional peanut butter is made from defatted peanut flour, either unroasted or roasted, that i...	07/23/1991
4973484	Roller mill grain preheating An energy efficient steam rolled grain mill includes a preheater chamber, a steam chest, a roller mill and a cooler and dryer chamber. The cooler and dryer chamber is in direct head exchange relationship with the preheater chamber....	11/27/1990
4957762	Process for the manufacture of shelf-stable oat hot cereal High-temperature, low-moisture partial gelatinization of oat groats, having a moisture level between 10-20%, sufficient to drop the moisture level to between 3-6%, inclusive, can be used to prepare a flaked oat cereal which is shelf stable, provided the m...	09/18/1990
4874624	Process for manufacturing a reconstitutable cereal Water is added to pre-steamed flaked oatlets which are then blended together for approximately 30 minutes and allowed to condition for a further period of 45 minutes. The conditioned oatlets are fed to an extruder cooker where they are subjected to fricti...	10/17/1989
4873110	Method for producing breakfast cereal A method for producing a breakfast cereal from half products comprising the steps of: extruding pellet half products of a gelatinized, starch-containing material; drying the pellet half products to a moisture content of from about 9.5 to about 17.0 percen...	10/10/1989
4871557	Granola bar with supplemental dietary fiber and method The present invention is a granola bar with supplemental dietary fiber which is added to the granola bar in the form of compressed flakes, as well as the method of making such a granola bar. The method includes the steps of providing a mixture of granola ...	10/03/1989
4857357	Soya food product and process Pulses or oilseeds are subjected to a first treatment with steam, ground and mixed with water to prepare a paste having a dry matter content of from 50 to 70%. The paste is shaped, subjected to a second treatment with steam, dried and cut up into individu...	08/15/1989
4853248	Food product of leguminous seeds and process for making it Instant dehydrated purees of seeds of leguminous plant with retarded intestinal resorption in the form of flakes or granules are prepared by rehydrating dry seeds of the leguminous plants, cooking the rehydrated seeds, reducing the cooked seeds to a puree...	08/01/1989
4851249	Dried tripe flakes and process for preparing the same Ready-to-eat dried flakes made from tripe. The flakes are prepared by utilizing the inherent characteristic of the tripe, i.e. its abundant fibrous tissue which renders the tripe stiff and difficult to eat. In accordance with the present invention, a mass...	07/25/1989
4847103	Process for producing pregelatinized grain The present invention relates to a process for producing gelatinized grain for food or food processing material without steaming or boiling. The present invention comprises adjusting the water content of the grain before puffing to 40% or less, puffing th...	07/11/1989
4828868	Low calorie peanut spread A low calorie, low fat peanut butter like product and a method for making the same is disclosed. Unroasted, defatted peanut flour is milled in water to a smooth, free-flowing consistency and then cooked at a temperature of at least 175° F. but below the ...	05/09/1989

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Class 426/457 - To form flake product