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| Number | Title | Issue Date |
| 7235515 | Method of making a lubrication additive A process of making a lubrication additive from an egg having a yolk and egg white includes the step of separating the egg yolk from the egg white. The yolk is heated and a paste is formed from the heated yolk for use as a lubricant or an additive. A lubricating oil... | 06/26/2007 |
| 6884448 | Sponge cake premix and method of manufacturing sponge cake by using said premix The present invention is directed to a sponge cake premix that can be cooked easily with a microwave oven to prepare a sponge cake. A batter prepared by adding a thermocoagulation protein to a sponge cake premix containing as a main ingredient a cereal powder consis... | 04/26/2005 |
| 6663909 | Bakery products containing starch n-alkenyl succinate A composition comprising untreated flour, and starch n-alkenyl succinate, and optionally starch is disclosed. Bakery products comprise aforementioned composition. Sponge cake is a typical example of these bakery products. The composition replaces chlorina... | 12/16/2003 |
| 6461656 | Starch phosphate ester for use as an expansion aid The present invention is directed to the use of starch phosphate esters as an expansion and/or texture aid in food or industrial products. The invention further provides the formulations and improved expanded products containing starch phosphate esters, p... | 10/08/2002 |
| 6391366 | Soft frozen batter for baked goods and method of preparation A ready-to-cook, complete, frozen, reduced density, farinaceous batter which is plastic at frozen temperatures and can be scooped to form cooked goods, especially for food service preparation of baked muffins, comprises about 10 to 40% flour; about 20 to ... | 05/21/2002 |
| 6270813 | Preparation of dough and baked products A process for preparing a dough or a baked product comprises adding an amylase to the dough in an amount which is effective to retard the staling of the bread. The amylase is an exo-amylase which hydrolyzes starch to form mainly mal-totriose.... | 08/07/2001 |
| 6228403 | Shelf stable brownie batter article and method of preparation A ready-to-bake batter article for brownies comprises a gas impermeable container, a low water activity high ratio brownie batter disposed within and partially filling the container and an unpressurized, inert low oxygen gas in the unfilled headspace. The... | 05/08/2001 |
| 6224924 | Shelf stable batter article and method of preparation A shelf stable ready-to-bake batter article for baked goods comprises an unpressurized gas impermeable container, a high pH, low water activity, batter that is substantially free (less than 0.1%) of conventional CO2 gas producing leavening agen... | 05/01/2001 |
| 6224925 | Shelf stable brownie batter article and method of preparation A shelf stable ready-to-bake batter article for brownies comprises an unpressurized gas impermeable container, low water activity high ratio brownie batter disposed within and partially filling the container and an unpressurized, inert low oxygen gas in t... | 05/01/2001 |
| 6165524 | Shelf stable batter article and method of preparation A shelf stable ready-to-bake batter article for baked goods comprises an unpressurized gas impermeable container, low water activity, batter with a leavening system disposed within the container and partially filling the container and an inert low oxygen ... | 12/26/2000 |
| 6123975 | Improver for microwave-reheatable bakery products A tenderizer for microwave-reheatable baked products, which is added to doughs to make fully or partially baked products, contains at least the following ingredients: fat, proteins selected from the group of soy and egg proteins, and methylcellulose. The ... | 09/26/2000 |
| 6007848 | Use of 1,4-anhydroglucitol/galactitol in low calorie food products, and a method of preparing 1,4-anhydro-dl-galactitol Low calorie food products that contain highly crystalline bulking agents that impart improved texture and mouthfeel to the food products are described. The food products contain 1,4-anhydroglucitol or 1,4-anhydrogalactitol and a food ingredient. A method ... | 12/28/1999 |
| 5932276 | Low water activity egg product An egg product having a reduced amount of free water comprising at least 30 wt-% whole egg; glycerol; maltodextrin; egg white powder; powdered shortening; liquid egg yolk, and salt. This egg product has a Aw of about 0.80 to 0.95. Food products... | 08/03/1999 |
| 5698256 | Blood sugar decreasing baked product for diabetics and a powdery mix for producing same A baked product having a blood sugar reducing effect for diabetics is manufactured by baking of a dough that contains the following ingredients: (a) soya protein, (b) a fiber component containing at least 50% by weight of wheat bran, (c) vegetable oil, (d... | 12/16/1997 |
| 5505977 | Process for preparing bread product containing heat-denatured egg yolk based material Bread dough and bread are prepared from non-bromate containing flour and heat-denatured egg-yolk material. The resulting product contains essentially no bromate residue and may contain reduced fat compared with other bread products having similar texture,... | 04/09/1996 |
| 5411752 | Pasta-based food product A method for preparation of a pasta-based food product is disclosed. The method comprises several steps. Pieces of pasta are cooked to form pieces of cooked pasta. The cooked pasta is mixed with a binding composition comprising a binding agent that is eit... | 05/02/1995 |
| 5409720 | Room-temperature shelf-stable dough mix A dough mix includes a moist ingredient portion and dry ingredient portion capable of being combined to produce a complete dough requiring no additional ingredients including water or any other moisture. Additionally, both the moist ingredient portion and... | 04/25/1995 |
| 5312641 | Non-spread peanut butter slices and method of making A non-spread, sliced peanut butter product containing chunky peanut butter, powdered egg white, flour, and an emulsifier. The ingredients are mixed together, pressed or extruded into sheets which are separated by waxed paper into pieces the size of a brea... | 05/17/1994 |
| 5284672 | Method of producing an edible container The present invention relates to a method of producing an edible container in the form of a cone, cup or dish in which is placed frozen confections such as soft ice cream or ice cream as well as various other food products, or in other words, an edible co... | 02/08/1994 |
| 5283071 | Process for preparing a pasta food product A method for preparation of a pasta-based foot product is disclosed The method comprises several steps. Pieces of pasta are cooked to form pieces of cooked pasta. The cooked pasta is mixed with a binding composition comprising a binding agent that is eith... | 02/01/1994 |
| 5266345 | Method of making a microwaveable bakery product Disclosed is a premix and a complete mix for preparing bakery products suitable for microwave heating. The premix includes protein in an amount of 4.5 to 25.0 by weight and 7 to 50 shortening by weight. The premix may be combined with other ingredients to... | 11/30/1993 |
| 5167975 | Frozen cream puff paste A frozen cream puff paste which comprises 100 parts by weight of a retrogradation-resistant modified processed starch or wheat flour and a retrogradation-resistant modified processed starch, from 80 to 200 parts by weight of fat(s) and/or oil(s), from 100... | 12/01/1992 |
| 5114727 | Coated pasta for providing firm texture A pasta has a coating of a mixture of dried coagulated egg white and an edible oil for providing a firm texture to the pasta.... | 05/19/1992 |
| 5034237 | Method of mixing or kneading edible flour A liquid-containing component containing a dissolved or dispersed solid ingredient is frozen to provide ice like granules which are then mixed or kneaded with flour to form a uniform blend of the flour and granules in a macroscopically homogeneous system.... | 07/23/1991 |
| 5030462 | Pasta preparation A pasta which has a firm texture upon cooking is prepared by forming a pasta dough in a form of a sheet or a pasta shape, coating the dough with a mixture of egg white in liquid form and an edible oil and then heating the coated dough to coagulate, dry an... | 07/09/1991 |
| 4992290 | Egg-based cream for industrial scale confectionery production A fresh egg-based cream including milk and sugar is prepared with appropriate amounts of monosaccharides and modified and partly hydrated amylopectin. This cream, having a low Aw value, a sufficiently long shelf life at room temperature, and a suitable me... | 02/12/1991 |
| 4927656 | Method of producing edible vessel A heated food base which is formed by heating a batter which is obtained by kneading wheat flour, an oil or fat, sugar, an edible surfactant such as egg, and water and which is poured onto a heating plate and spread thereon, the heating being performed be... | 05/22/1990 |
| 4927655 | Heat processed food base A heat processed food base which is formed by heating a batter which is obtained by kneading wheat flour, an oil or fat, sugar, an edible surfactant such as egg, and water and which is poured onto a heating plate and spread thereon, the heating being perf... | 05/22/1990 |
| 4877630 | Rice cookie and method for producing same This disclosure relates to a rice cookie comprising glutinous or regular rice flour as the main ingredient and about half of the flour's weight in oil or fat, sweetener and egg white. Liquids (milk or milk and water), equalling 35-45% in total weight of t... | 10/31/1989 |
| 4873096 | Simulated egg treats for pets Baked goods comprising a base portion and a filling or upper portion are prepared by applying the filling or upper portion dough to the base portion so that the filling or dough penetrates grooves in the dough of the base portion. The filling or upper por... | 10/10/1989 |
| 4857354 | Method for producing baked products A method and apparatus for producing baked products such as sponge cake and crepe sheet for wrapping jam, cream or the similar filling. A sponge cake batter or a crepe batter therefor comprises a starch hydrolysate, a water-soluble thickening agent and/or... | 08/15/1989 |
| 4752484 | Dual-textured cookie products containing a unique saccharide mixture Cookie products, having a storage-stable plurality of textures, comprising (1) discrete regions providing a stable, crisp texture; and (2) discrete regions providing a stable, chewy texture are disclosed. The regions characterized by a chewy texture inclu... | 06/21/1988 |
| 4664921 | Dual-textured cookie products containing narrow melting range shortenings This invention comprises crumb-continuous cookie products having distributed therein discrete regions of storage-stable crisp texture and discrete regions of storage-stable chewy texture in which the crisp regions contain a shortening having an SCl at 21Â... | 05/12/1987 |
| 4615888 | Bread containing wxsu2 genotype starch as an anti-stalent Chemically and yeast leavened bakery products which have improved shelf lives are provided by the inclusion of an effective amount of a starch or flour selected from a plant of a wxsu2 genotype in the bakery product dough. Breads which contain ... | 10/07/1986 |
| 4540592 | Multiple screw pasta manufacturing process Methods for preparing a precooked pasta product utilizing a twin screw extruder and subjecting the pasta component to substantial backmixing at elevated pressure and temperature prior to cooling and extrusion.... | 09/10/1985 |
| 4528203 | Process preparation of soluble protein and use A novel soluble protein aggregate is described which may be prepared from whey by suitable methods of alkali treatment and concentration, particularly using ultrafiltration to remove selectively calcium phosphate and lactose. The product is readily heat-s... | 07/09/1985 |
| 4483880 | Emulsifier composition and quality improvement method of starch containing foods An emulsifier composition for use in starch containing foods which is prepared by melt-mixing a composition consisting of 65 to 90 wt % of saturated fatty acid monoglyceride and 35 to 10 wt % of cis-type unsaturated fatty acid monoglyceride, said composit... | 11/20/1984 |
| 4423082 | Method for manufacturing quick cooking pasta products Method for manufacturing quick cooking pasta products in which pasta components are initially heated to a temperature above 235° F. under specified conditions, cooled to a temperature of 200° F. or lower, and extruded. The extruded pasta product is rapi... | 12/27/1983 |
| 4379782 | Low-calorie foods Low-caloric food products are formulated with a high level (in excess of 10% by dry weight) of polysaccharide and/or polyol components and with a level of dietary fiber compositions equal to from 1/4 to 2 times the combined level of polysaccharides and po... | 04/12/1983 |
| 4379173 | Process for preparing biscuits containing glucomannan A process for preparing glucomannan containing biscuits is provided. A roasted flour is prepared and glucomannan powder is mixed with the roasted flour. Water and gluten contained in the roasted flour provide a binding effect between the glucomannan powde... | 04/05/1983 |
