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| Number | Title | Issue Date |
| 7883735 | Apparatus and method for curled extrudate An apparatus and method for producing a substantially spiral shaped food product is disclosed herein. The apparatus includes a die defining a plurality of apertures disposed in a circle about a center. The apparatus also includes at least one cutting blade disposed ... | 02/08/2011 |
| 7871657 | Process for preparation of expanded millet The present invention relates to a process for preparation of expanded finger millet, a ready-to-eat product with versatile food uses. ... | 01/18/2011 |
| 7678406 | Puffed pet food for diet control Low energy-dense food products and methods of making low energy-dense food products are provided. Illustrative examples have a bulk density of less than 240 kg/m3 (about 15 lb/ft3) and comprise a high amylose starch and a starch comprising long... | 03/16/2010 |
| 7036426 | Rotisserie oven A rotisserie oven includes a heat source, a continuous conveyor mounted adjacent the heat source, a number of attachment devices affixed along the conveyor, each for holding a food-supporting device adjacent the heat source while being conveyed by the conveyor. A tu... | 05/02/2006 |
| 6913775 | Cooked cereal dough products fortified with calcium and method of preparation Cooked cereal dough products are provided that are fortified with at least a 0.65% calcium (dry weight basis) at least a major portion of which is supplied by calcium phosphate salts having a median particle size of 2 to 15 μm. Dried cereal finished products such a... | 07/05/2005 |
| 6805888 | Method for preparing a puffed grain food product and a puffed grain food product The present invention relates to a method for preparing a puffed grain food product having a mixture of puffable low expansion grain and puffable high expansion grain. Flavoring agents, coloring agents or mixtures thereof are absorbed into the puffable low expansion... | 10/19/2004 |
| 6623782 | Process for producing popcorn A process for producing popcorn comprising the steps of (a) mixing a polyglycerol fatty acid ester having an HLB of 10 or less made from a polyglycerol having an average degree of polymerization of 2 to 6 and oleic acid, an edible fat or oil and corn as r... | 09/23/2003 |
| 6326043 | Method for measuring processing degree and gelatinized starch content of steam-flaked corn and other grains The nutritive value of flaked grain can be quantified by measuring starch availability, degree of processing, and the percentage of gelatinized starch in relation to the total amount and availability of starch in the whole (unprocessed) grain. A laborator... | 12/04/2001 |
| 6284801 | Antirheumatic agents An antirheumatic agent which is characterized in containing at least one compound selected from a group consisting of 4,5-dihydroxy-2-cyclopenten-l-one represented by the following formula [I] and an optically active substance and a salt thereof as an eff... | 09/04/2001 |
| 6248379 | Puffed cereal cakes The invention provides a process for the preparation of puffed cereal cakes, preferably rice cakes, comprising the steps of: providing a cereal grain, preferably a milled parboiled rice, wherein the cereal grain is impregnated with a non-mineral food ingr... | 06/19/2001 |
| 6228892 | Antiallergic agents An antiallergic agent which is characterized in containing at least one compound selected from a group consisting of 4,5-dihydroxy-2-cyclopenten-1-one represented by the following formula [I] and an optically active substance and a salt thereof as an effe... | 05/08/2001 |
| 6013291 | Microwave popcorn with liquid fat and method of preparation Disclosed are methods of preparing lowfat and reduced fat popcorn microwave popcorn articles using cold kernel popcorn (60° F.) such as from winter storage. The methods employ low levels (1% to 20%) of an oil ingredient having a melting point of ࣘ60° ... | 01/11/2000 |
| 5976596 | Process for obtaining extruded food products having high die shape conformity and reduced adhesion For preparing an extrusion-cooked food product, a food component emulsifier is combined with water to obtain an aqueous dispersion of the emulsifier, and the dispersion is fed into an extruder for being mixed with food components being mixed and heated in... | 11/02/1999 |
| 5968569 | Pet food product containing probiotics A dried, ready-to-eat pet food product comprising a gelatinized starch matrix which includes a coating or filling which contains a probiotic micro-organism. The cereal product is in the form of a pet food. The product may be produced by cooking a starch s... | 10/19/1999 |
| 5897894 | Microwave popcorn with coarse salt crystals and method of preparation Microwave popcorn articles which upon microwave heating provide popcorn having enlarged salt particles that provide popped popcorn more reminiscent of at-home, stove-top prepared popped popcorn. The articles comprise any conventional microwave popcorn bag... | 04/27/1999 |
| 5591471 | Production method of puffed food and puffed food dough A puffed food dough and method for producing a puffed food product from the dough. The dough contains soybean protein, starch and dietary fiber in a ratio by weight of from 1:0.2 to 0.8:0.01 to 0.4, respectively, and from 0.5 to 5 parts by weight of a veg... | 01/07/1997 |
| 5409729 | Heat expanded whole kernel corn snack food A heat expanded whole kernel corn snack food, and a process of making such a corn snack food is disclosed. The corn snack food is made by selecting a corn variety, drying corn kernels of the corn variety to less than about 20 wt. %, soaking the dried corn... | 04/25/1995 |
| 5326583 | Method for preparing snack from chlorophyll-containing plant tissue A puffed snack is prepared from chlorophyll-containing plant grains by pulverizing the grains under completely light shielding conditions, storing the resulting pulverized grains under complete light shielding conditions or light shielding conditions appl... | 07/05/1994 |
| 5260078 | Expanded wheat product and method of manufacture An expanded food product is prepared by mixing wheat flour, water and a surfactant to make dough. The dough is extruded to make an expanded food product which is then dried and coated with a heated vegetable oil. The vegetable oil has a surfactant which i... | 11/09/1993 |
| 5208055 | Freeze dried cheese and popcorn product A method for producing an improved food product comprising the steps of providing an unlayered, substantially-homogeneous mixture of previously popped popcorn and shredded cheese; heating the mixture to melt the cheese; cooling the mixture to form a cohes... | 05/04/1993 |
| 5169662 | Dietary product and method for manufacture An improved dietary food product made from ground grain source material in expanded form, comprising more than 10 percent protein and more than 20 percent dietary fiber including from about 55 percent to 70 percent soluble dietary fiber and 30 percent to ... | 12/08/1992 |
| 5165950 | Microwave expandable half product and process for its manufacture A process is disclosed for preparing a shelf stable half product expandable in microwave ovens. A chlorinated soft wheat flour, corn starch, modified corn starch and whole grain amaranth flour are combined to form a dry starch mixture. Salt and flavoring ... | 11/24/1992 |
| 5132127 | Process for preparing an extruded food product A process for making a shelf-stable food product comprises blending a high moisture material that provides flavor and substantially all of the moisture to the stack food product with one or more low moisture farinaceous base ingredients to produce a dough... | 07/21/1992 |
| 5035914 | Creamy orange snack cereal The present invention is directed to a food for snack or as use as a breakfast cereal which has a creamy orange flavor. The food product includes a popped cereal which is selected from oat, wheat, rye, soy, corn, rice and combinations of these and essenti... | 07/30/1991 |
| 5023096 | Food product and method for making the same A method for producing a food product comprising the steps of providing a base layer of cheese; covering the base with a layer of previously popped popcorn; adding a second layer of cheese on top of and in the interstices of the popcorn layer; heating to ... | 06/11/1991 |
| 5018960 | Flaking roll apparatus Flaking roll apparatus (10) for the processing of cereal products or the like is provided which includes a pair of counterrotating, nip-defining flaking rolls (76, 78) which are obliquely oriented with the rotational axes thereof lying in a plane situated... | 05/28/1991 |
| 4978552 | Starch containing Disclosed is a process, and the product thereof, for producing swollen foods, e.g. croutons, having a softer mouth feel than might be expected from those obtained by a conventional process, which process comprises heating and pressurizing through an extru... | 12/18/1990 |
| 4957755 | Method for producing microwaveable snacks A method and composition for combining two or more separate food products, one of which is ordinarily not effectively prepared in a microwave oven, that are microwaveable together to yield a desired result. Specifically, a quantity of pork rind pellets ca... | 09/18/1990 |
| 4938982 | Cereal snackfoods and compositions and methods for making the same The invention provides cereal snackfoods of the expanded variety such as crisps and the like. The snackfoods of the invention comprise discrete cooked portions of a dough composition comprising gelatinized starch and added cereal bran other than rice bran... | 07/03/1990 |
| 4902528 | Preparation of dried precooked rice product A dried precooked rice product is prepared by cooking rice grains for obtaining a moisture content of from 55% to 75% by weight and then by drying the cooked rice grains at a temperature of from 140° C. to 185° C. in two stages, firstly under stationary... | 02/20/1990 |
| 4891238 | Process for producing swollen foods Disclosed is a process for producing swollen foods having a softer mouth feel than might be expected from those obtained by a conventional process, which process comprises heating and pressurizing through an extruder a powder; e.g. eggshell or bone powder... | 01/02/1990 |
| 4888186 | Method for producing flavored popcorn A method for applying flavoring to food such as popcorn. A fat-flavor system is prepared by dry-blending solid particles of fat with a flavoring. The fat has a melting point of no less than about 95° F. so that the fat-flavor system comprises free-flowin... | 12/19/1989 |
| 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 |
| 4844938 | Method for producing roux A method for producing roux by drying flour until the moisture thereof is reduced to 0.5 to 10% by weight, adding fats and oils having a melting point of not more than 55° C. in a weight ratio of flour/fats and oils being of 1/5 to 1/0.25 and then heatin... | 07/04/1989 |
| 4834988 | Method for preparing a cereal A hot cereal is prepared by treating a cereal grain with a slurry resulting from the treatment of a grain-water mixture with starch-converting enzymes, heating the mixture until the grain is at least partially cooked, flaking the cooked cereal, and, optio... | 05/30/1989 |
| 4734289 | Food material for puffing This invention provides a food material for puffing, which enables easy and uniform puffing without a special appliance and which has good taste, smell and texture. The food material for puffing comprises pre-gelatinized cereal grain, 0.2 to 11% by weight... | 03/29/1988 |
| 4728522 | Process for treating hulled oilseeds A system for treating oilseeds prior to solvent extraction in which the oilseeds are treated in a microwave dryer to raise their temperature to 140° F., passed hot through two-high rolls to crack the hulls and beans, the hulls are removed in an air sorte... | 03/01/1988 |
| 4640842 | Internally flavored hulled cereal grain and process for preparation Internally flavored hulled cereal grain, especially popcorn is provided along with a method for the preparation of same.... | 02/03/1987 |
| 4603055 | Process for the preparation of multiple grain flaked cereal This invention is a process for producing a mixed grain instant hot cereal product by cutting different grains by a steel cutting method, mixing the dry grains together, steaming the mixture, rolling the cooked grains on a flaking roller to form flakes, a... | 07/29/1986 |
| 4563358 | Composite food product and method for making the same An edible composition comprises an integrally extruded net formed of an edible material e.g. a cereal-based, sugar-based or fat-based material. The composition has a novel appearance and unexpectedly good eating qualities. The net may be tubular planar or... | 01/07/1986 |
