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| Number | Title | Issue Date |
| 8110239 | Quick corn nixtamalization process A process for the production of fresh masa, nixtamalized flour and derived products. The invention is a new process for production of corn masa (dough) to be used in the production of tortillas, fried or baked tortilla chips, tostadas, or corn chips. The new process... | 02/07/2012 |
| 8080273 | Rice snack chip with high rate of visual inclusions made on tortilla sheeting equipment A method and formulation are disclosed for using a mixture of inulin and surfactant to overcome adhesive and viscoelastic problems associated with using tortilla sheeters for processing rice-based dough to make rice crisps. The inulin decreases viscoelasticity where... | 12/20/2011 |
| 8048465 | Methods for producing elbow-shaped crackers A method of forming elbow-shaped crackers using a die cutter is provided. By one approach, the method includes first preparing a cracker dough, and then sheeting the cracker dough to form a dough sheet having a thickness. Next, the formed dough sheet is advanced thr... | 11/01/2011 |
| 7964233 | Production of whole grain shredded products Shredded whole grain products, such as ready-to-eat cereals, and sweet and savory snacks, such as whole grain shredded corn chips are continuously produced by pelletizing agglomerates of cooked, tempered, whole cereal grain particles. Cooked whole grains, such as co... | 06/21/2011 |
| 7939122 | Production of whole grain shredded products Shredded whole grain products, such as ready-to-eat cereals, and sweet and savory snacks, such as whole grain shredded corn chips are continuously produced by pelletizing agglomerates of cooked, tempered, whole cereal grain particles. Cooked whole grains, such as co... | 05/10/2011 |
| 7910148 | Apparatus and method for beating and rolling a food dough belt A method and apparatus for beating and rolling a fermented dough belt between rolling members to release surplus fermentation gases in the dough belt has a first rolling member having a plurality of rolling rollers. Each rolling roller of the plurality moves sequent... | 03/22/2011 |
| 7897191 | Snack chip containing buckwheat hulls A multi-grain chip having buckwheat hull inclusion of a specific particle size. The buckwheat hull component of the chip provides a visual indication of the multi-grain characteristics of the chip. The particle size of the buckwheat hulls is specified in order to co... | 03/01/2011 |
| 7416755 | Rice-based snack chip and method of making same A rice-based snack chip made from a dough including the dry ingredients of bumped rice kernels, long-grain pregelatinized rice flour, medium-grain course white rice flour and in which the bumped rice kernels are partially hydrated, bumped, partially dehydrated and f... | 08/26/2008 |
| 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 |
| 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 |
| 7223433 | Flour/starch blend for preparing stuffed rolls wrappers The invention relates to a flour/starch blend for preparing stuffed rolls wrappers, said blend comprising: from 48% to 52% of high amylose rice starch; from 31% to 36% of high amylose rice flour; from 8% to 12% of potato starch; from 4% to 7% of modified tapioca sta... | 05/29/2007 |
| 7205017 | Apparatus and method for beating and rolling a food dough belt A plurality of rolling rollers move sequentially upstream from downstream or downstream from upstream along the food dough belt, while each rolling roller rotates on its own axis. The moving direction of the rolling roller is changed according to technical requireme... | 04/17/2007 |
| 7189424 | Rice-based snack chip and method of making same A rice-based snack chip made from a dough including the dry ingredients of bumped rice kernels, long-grain pregelatinized rice flour, medium-grain course white rice flour and in which the bumped rice kernels are partially hydrated, bumped, partially dehydrated and f... | 03/13/2007 |
| 7153531 | Food composition Food components including a triacylglycerol component and a bulking agent are provided. The triacylglycerol component typically has a melting point of about 100 to 120° F. and constitutes about 20 to 35 wt. % of the food components. The food component can be formed... | 12/26/2006 |
| 7147881 | Method for producing a composite dough-based product A method for making a composite dough by preparing a wheat dough by mixing wheat flour, fat and water in a manner effective to form an homogeneous and cohesive gluten structure followed by sheeting the dough into a sheet; separately preparing a non-wheat dough by mi... | 12/12/2006 |
| 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 |
| 7141554 | Method of treating irritable bowel syndrome A nutritional composition is disclosed which comprises synergistic functional carbohydrates for preventing or treating infection by pathogenic bacteria and/or promoting gut flora balance and health. The carbohydrates have a synergistic activity on promoting bifidoba... | 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 |
| 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 |
| 7037546 | Method for maintaining designed functional shape An improved method for maintaining a designed functional shape in fabricated, expanded snack products by utilizing discrete, solid lipid particles. These lipids must be solid at room temperature with a melting point above 100° F. such that they remain discrete and ... | 05/02/2006 |
| 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 |
| 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 |
| 6899905 | Tasty, ready-to-eat, nutritionally balanced food compositions The present invention relates to tasty, ready-to-eat, nutritional foods that offer an alternative to appealing but unhealthy foods. More particularly, tasty, ready-to-eat, nutritional foods that provide a balanced mix of amino acids, fat, and carbohydrates are discl... | 05/31/2005 |
| 6893673 | Method for controlling snack product blistering through the use of solid lipid particles An improved method for controlling blister formation in fabricated, expanded snack products by utilizing discrete, solid lipid particles. These lipids must be solid at room temperature with a melting point above 100° F. such that they remain discrete and solid when... | 05/17/2005 |
| 6846501 | Traditional snacks having balanced nutritional profiles Appealing traditional nutritious snacks and mixes from which consumers can prepare appealing traditional nutritious snacks are disclosed. These snacks and mixes offer an alternative to appealing but unhealthy snacks. The nutritious snacks of the present invention ar... | 01/25/2005 |
| 6838108 | Production process of a new appetizer and product obtained A process for production of an appetizer is disclosed. The process comprises the steps of: a) adding between about 1.0 percent to 1.5 weight percent lime to a combination of water and corn to form a mixture; b) boiling the mixture until the mixture contains between ... | 01/04/2005 |
| 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 |
| 6827954 | Tasty, convenient, nutritionally balanced food compositions The present invention relates to tasty, ready-to-eat, nutritional foods that offer an alternative to appealing but unhealthy foods. More particularly, tasty, ready-to-eat, nutritional foods that provide a balanced mix of amino acids, fat, and carbohydrates are discl... | 12/07/2004 |
| 6818240 | Process for the production of Masa flour and dough This invention is directed to a continuous process for the production of flour and dough using ground corn kernels where before grinding the hull and tip cap are removed from the corn kernels which ground corn produces an endosperm/germ flour. The endosperm/germ flo... | 11/16/2004 |
| 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 |
| 6726943 | Nutritionally balanced snack food compositions Appealing traditional nutritious snacks and mixes from which consumers can prepare appealing traditional nutritious snacks are disclosed. These snacks and mixes offer an alternative to appealing but unhealthy snacks. The nutritious snacks of the present invention ar... | 04/27/2004 |
| 6720015 | Ready-to-eat nutritionally balanced food compositions having superior taste systems The present invention relates to tasty, ready-to-eat, nutritional foods that offer an alternative to appealing but unhealthy foods. More particularly, tasty, ready-to-eat, nutritional foods that provide a balanced mix of amino acids, fat, and carbohydrates are discl... | 04/13/2004 |
| 6716462 | Nutritionally balanced traditional snack foods Appealing traditional nutritious snacks and mixes from which consumers can prepare appealing traditional nutritious snacks are disclosed. These snacks and mixes offer an alternative to appealing but unhealthy snacks. The nutritious snacks of the present invention ar... | 04/06/2004 |
| 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 |
| 6656516 | Low-browning breadcrumb products Bread products derived from a dough having a continuous network of developable protein having levels of reducing sugar sufficiently low such that browning under frying conditions is substantially reduced.... | 12/02/2003 |
| 6596332 | Gelatinized cereal product containing oligosaccharide A gelatinized cereal product which contains a plant material which is a source of inulin: for example chicory. Sufficient of the plant material is included to provide at least about 0.25% by weight of inulin on a dry basis. The cereal product may be used ... | 07/22/2003 |
| 6572910 | Process for making tortilla chips with controlled surface bubbling Uniformly shaped snack chips, preferably tortilla-type chips, having raised surface features and a method for preparing the same. The chips can be made from a dough composition comprising pre-cooked starch-based material and pregelatinized starch. Prefera... | 06/03/2003 |
| 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 |
| 6558730 | Potato-based fabricated snacks made from continuously sheeted doughs and methods for controlling the texture and organoleptical properties thereof Fabricated snacks produced from doughs comprising (1) a potato-based flour component, (2) one or more polysaccharides selected from the group consisting of non-potato-based flour, starch, gum, or mixtures thereof, and (3) water are disclosed. The doughs a... | 05/06/2003 |
