Class 426/559 - Puffed

Subclass of Class 426 - Food or edible material: processes, compositions, and products
Definition: Subject matter which is in an expanded state.
No. of patents: 121
Last issue date: 04/24/2012

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Number	Title	Issue Date
8163324	Production of low calorie, extruded, expanded foods having a high fiber content An extruded, directly expanded, high fiber reduced calorie food product, such as a ready-to-eat (RTE) cereal or sweet or savory snack, is produced at high production rates without substantial loss of extrusion functionality and extrudability by replacing a substanti...	04/24/2012
8062685	Direct expanded snack made with peanut flour and method for making A method for making a direct expanded snack piece shaped like a peanut is disclosed. Ingredients comprising peanut flour, ground corn product, rice flour and oat flour are introduced into an extruder. The ingredients are hydrated and extruded through an orifice adap...	11/22/2011
8048464	Molded expanded pellet product and method of making A method for making a snack product having a target shape from expandable pellets is disclosed. The snack product is formed into a target shape by expanding the pellets inside a mold. As the pellets expand inside the mold, the mold walls restrain the pellets expansi...	11/01/2011
7648723	Production of low calorie, extruded, expanded foods having a high fiber content An extruded, directly expanded, high fiber reduced calorie food product, such as a ready-to-eat (RTE) cereal or sweet or savory snack, is produced at high production rates without substantial loss of extrusion functionality and extrudability by replacing a substanti...	01/19/2010
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
7252850	High protein and high fiber food products High protein and high fiber food products, additives for preparing high protein and high fiber food products, and methods of making high protein and high fiber food products are disclosed. More particularly, the additives and methods disclosed are useful for prepari...	08/07/2007
7250186	Extrusion process, apparatus and product A process for the manufacture of cooked cereals or dry pet food by preparing a mixture of water and a dry premix mainly comprising cereal flour or semolina, and pressing the mixture, with the aid of a gear pump, firstly through a heat exchanger wherein it is cooked ...	07/31/2007
7244457	Food products of reduced density and increased perceived sweetness and process of production Food products and methods of production, specifically RTE cereals of reduced density and enhanced perceived sweetness and methods of production are provided. The present invention relates to RTE cereals of reduced density and enhanced perceived sweetness without inc...	07/17/2007
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
7141257	Puffed starch snack product The present invention includes puffed food starch material snack, in particular starch material from grains, having an improved crispy texture and a more aesthetic appearance and methods for preparing them. In general terms, the products are snack chips, cakes, crac...	11/28/2006
7135201	Puffed food starch product and method for making the same The present invention includes a method of making a puffed-food starch material snack, in particular starch material from grains, having an improved crispy texture and a more aesthetic appearance. The products may be snack chips, cakes, crackers or the like, made fr...	11/14/2006
7097870	Layered cereal bars and their methods of manufacture A layered cereal bar with at least two cereal layers having identifiable RTE cereal pieces and at least one visible filling layer in between the two cereal layers is described. In one embodiment, the cereal bar is a non-cooked cereal bar having a total nutrient leve...	08/29/2006
7033626	Production of edible products In the production of edible products which includes a holding period for starch retrogra-dation, the addition of a xylanase to cereal-based raw materials accelerates the retrogradation and thus allows a shortening of the holding period. ...	04/25/2006
D509341	Embossed pastry	09/13/2005
6929813	Method for making a puffed food starch product The present invention provides a method of making a puffed food starch material product. A food starch material capable of volumetric expansion in three dimensions is placed into a puffing chamber. Expansion of the food starch material includes constraining expansio...	08/16/2005
6899909	Method for making a puffed food starch product The present invention provides a method of puffing a food starch material capable of becoming amorphous into a food starch material product. The method includes forming food starch material pellets by extruding gelatinized food starch flour in an extruder. The pelle...	05/31/2005
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
6746702	Method of preparing a snack product from a cooked cereal dough Methods for preparing puffed snack products from cooked cereal doughs, especially corn based, comprise deep fat frying cornucopia shaped pellets or half products. Methods for preparing such snack products include a steeping step of cut grain particles having a parti...	06/08/2004
6676983	Puffed food starch product The present invention includes a method of making a puffed food starch material snack, in particular starch material from grains, having an improved crispy texture and a more aesthetic appearance. The products may be snack chips, cakes, crackers or the li...	01/13/2004
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
6607763	Leavened dough extrusion 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. In some ...	08/19/2003
6602536	Method for making a puffed food starch product The present invention includes puffed-food starch material snacks, in particular starch material from grains, having an improved crispy texture and a more aesthetic appearance and methods for preparing them. In general terms, the products are snack chips,...	08/05/2003
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
6569481	Method for making a puffed food starch product The present invention includes a method of making a puffed food starch material snack, in particular starch material from grains, having an improved crispy texture and a more aesthetic appearance. The products may be snack chips, cakes, crackers or the li...	05/27/2003
6511691	Food products and co-injection processes for preparing same Food products are prepared using co-injection molding apparatus. The food products are layered or enrobed. Preferred products expand upon cooking....	01/28/2003
6479090	Crispy wheat-based snacks having surface bubbles Baked, wheat-based, chip-like snacks having a plurality of surface bubbles comprising air pockets extending both above and below the substantially unleavened, adjacent portions of the snack are obtained with a pregelatinized waxy starch, pregelatinized po...	11/12/2002
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
6451367	Food compositions including resistant starch The invention described in this application relates to food compositions such as breakfast cereals, bread and the like which have an enhanced dietary fiber content. In each case the source of dietary fiber is a starch, preferably a maize starch, having an...	09/17/2002
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
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
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
6303174	Food compositions including resistant starch The invention described in this application relates to food compositions such as breakfast cereals, bread and the like which have an enhanced dietary fibre content. In each case the source of dietary fibre is a starch, preferably a maize starch, having an...	10/16/2001
6287621	Sweetened extruded cereals containing pregelatinized high amylose starches The present invention provides a method for preparing a dry, sweetened, extruded, ready to eat flaked or puffed cereal. Cereal flours, sweeteners such as sugars and/or syrups, and other cereal ingredients are formulated with added water and about 4-28%, p...	09/11/2001
6267998	Multi-layer toaster product and method for making same A fully baked or fried multi-layered toaster product comprises a first layer and a second layer wherein the first and second layers are constructed of dissimilar materials. The first layer provides the structural properties required for a toaster product ...	07/31/2001
6261617	Snack cake and method of producing the same Potatoes are skin pared, pelletized, steamed, dried and inflated into thin bars, sprayed with seasoning without oil or with a limited quantity of oil and dried such that a snack cake containing little oil and having a crunching feel when chewed is produce...	07/17/2001
6251452	Apparatus and methods for making multiple, complexly patterned extrudates Apparatus (10) and methods are disclosed where plastic extrudable food product is provided such as by an extruder or pump and is combined with another food product without intermixing to form a complexly patterned food product, such as by a pattern formin...	06/26/2001
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
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
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
6217920	Edible laminated dough and edible lamination dispersion therefor Edible laminated dough, e.g. for making croissants or puff pastries, is prepared by combining a pre-dough with a lamination dispersion and subjecting the combination to rolling and folding to obtain a plurality of layers, wherein the lamination dispersion...	04/17/2001

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Class 426/559 - Puffed