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| Number | Title | Issue Date |
| 5759606 | Method of preparing bagel dough to form an english muffin bagel Preparation of English muffin bagels by using a set of yeast-rising flour bread ingredients quite similar to ingredients for standard bagels, but configuring individual buns into the cornmeal coated bun configuration of standard bagels but eliminating the... | 06/02/1998 |
| 5759599 | Method of flavoring and mechanically processing foods with polymer encapsulated flavor oils A method of flavoring and mechanically processing foods by incorporating heat-stable and fracturable upon chewing polymer encapsulated flavor oil capsules formed by coacervation into a food in an effective flavor amount. The food is then cooked by heating... | 06/02/1998 |
| 5756137 | Method for preparing a baked dough food product In the method for forming a dough food product a layer of dough is disposed upon a surface. A filling ingredient is disposed upon a first region of the layer of dough. A second region of the layer of dough is folded over the first region to cover the fill... | 05/26/1998 |
| 5753286 | Coated food and method of coating A food having an oil absorption and moisture transmission retarding, clear, crunchy coating and process for preparing is provided. The coating includes a predust adhered to the food and has at least about 50% of a starch and from about 0.1% to 5% of an at... | 05/19/1998 |
| 5750170 | Process for providing filled, extruded dough products A process for the production of filled dough products in which dough and a filling are co-extruding to provide a filled tube of the dough surrounding the filling. The filled tube is then transported on a movable support. While being transported, the fille... | 05/12/1998 |
| 5747084 | Ready-to-assemble, ready-to-eat packaged pizza A baked pizza crust is provided having a water activity in the range of about 0.6-0.85, the baked crust being suitable for use in a refrigerated, ready-to-eat pizza kit. Also provided is a kit for preparing ready-to-eat pizza, the kit including pizza crus... | 05/05/1998 |
| 5741505 | Edible products having inorganic coatings An edible product having a thin inorganic coating on at least a portion of its surface. The coating preferably forms a moisture/oxygen barrier to result in a coated edible product having an improved shelf-life. The edible products include foods and pharma... | 04/21/1998 |
| 5731020 | Discrete wafer assembled cookie and method of making same A food product comprising a plurality of preformed discrete wafers being selectively assembled by the consumer into a multi-layer cookie or snack having desired layers of edible food product such as a potato chip or corn chip, etc. with one or more select... | 03/24/1998 |
| 5723164 | Thermostable edible composition having ultra-low water activity The invention is a composite food subsystem that provides a sweet or savory flavored thermostable filling having an ultra-low water activity. The thermostable filling is, also, thixotropic or "shear thinning". The filling includes an edible hydrophilic li... | 03/03/1998 |
| 5720998 | Multi-layered pizza product, and method of making A multi-layered pizza product includes multiple dough layers and multiple ingredient layers. A cheese or other ingredient layer is disposed between a first, bottom dough layer and a second dough layer disposed in a middle portion of the pizza. The cheese ... | 02/24/1998 |
| 5709902 | Method for preparing a sugar coated R-T-E cereal A method for preparing a sugar coated R-T-E cereal product. The method comprises the steps of applying a high moisture sugar slurry to a wet cereal base to form a slurry coated wet cereal base and thereafter toasting the slurry coated wet cereal base unde... | 01/20/1998 |
| 5709898 | Process for the manufacture of a food product A process for the manufacture of a food product comprising a wafer filled with a food core, process including the steps of: (i) shaping the food core; (ii) heating at least part of the wafer in order to provide sufficient plastic properties to the wafer t... | 01/20/1998 |
| 5707670 | Use of bilayer forming emulsifiers in nutritional compositions comprising divalent mineral salts to minimize off-tastes and interactions with other dietary components Nutritional iron compositions comprising bioavailable sources of iron selected from ferrous fumarate and ferrous succinate where the iron source is preferably spread on the surface of a lecithin coated edible carrier such as sucrose. These nutritional iro... | 01/13/1998 |
| 5707676 | Process for making frozen bagel shapes An improved bagel made by forming toroidal dough pieces, treating the surface of the dough pieces with a warmed acidic solution, and freezing. After storage in a frozen state, the dough pieces are thawed and baked to produce bagels at least as desirable a... | 01/13/1998 |
| 5695805 | Multistrand twist cereal pieces In its product aspect, the invention provides ready-to-eat cereals and cereal based snacks fabricated from multiple extrudate strands of cooked cereal dough that have been twisted or braided into ropes immediately after extrusion and severed into pieces. ... | 12/09/1997 |
| 5693351 | Process for preparing a filled pasta product At least one opening is formed in the periphery of a sealed filled pasta product in sealed edges of two superposed leaves of pasta having a filling material between the leaves to form a filled pasta product having at least one formed opening in its periph... | 12/02/1997 |
| 5681602 | Pizza sauce composite preform and method for making same A pizza sauce composite preform and a method for making the same are provided. The pizza sauce composite preform comprises a pizza sauce which includes a heat-reversible gelling agent. When activated, the gelling agent causes the pizza sauce to at least p... | 10/28/1997 |
| 5672369 | Alcohol and polyol-containing doughs and method of making A preproofed, uncooked dough is provided with improved storage stability. The dough product is packaged in a sealed package and stored at a temperature of less than about 45° (7° C.) and, if the package contains headspace, a substantial portion of the g... | 09/30/1997 |
| 5654021 | Process for preparing a filled steamed bagel product A process of making a filled bagel dough product and the product formed thereby. One process comprises the steps of mixing and kneading a quantity of bagel dough, including yeast; sealing a filler such as cream cheese within a bagel dough shell; proofing ... | 08/05/1997 |
| 5652005 | Method of making sandwich cookies for ice cream, and product A method of producing filled sandwich cookies to be fed by an auger into an ice cream stream to produce ice cream with filled cookies comprising baking dough in units of multiple cookie elements, of substantially round shape, applying filling to each cook... | 07/29/1997 |
| 5641527 | Process of making filled boiled bagel product A process of making a filled bagel dough product and the product formed thereby. One process comprises the steps of mixing and kneading a quantity of bagel dough, including yeast; sealing a filler such as cream cheese within a bagel dough shell; pressing ... | 06/24/1997 |
| 5624697 | Intermediate stabilized comestible and method of making same A method of making an intermediate stabilized dough shape by heating a proofed dough shape with a combination of convection and microwave heating sufficient to stabilize the dough shape, to form a light skin thereon, to inhibit moisture loss from the inte... | 04/29/1997 |
| 5614237 | Apparatus and method for making lattice baked food products Baked food products are produced by forming a flat sheet of dough and feeding the sheet to a nip between a pair of contra-rotating rollers arranged with their curved surfaces in contact with each other, and each of the rollers has grooves indented into it... | 03/25/1997 |
| 5612078 | Filler cream compositions for reduced fat sandwich cookies A substantially anhydrous filler cream for reduced fat sandwich cookies which retains injected air for extended periods of time is produced by replacing a substantial portion of the filler cream fat with a polyol, preferably glycerol. Exemplary replacemen... | 03/18/1997 |
| 5601861 | Method of making battered and/breaded food compositions using calcium pectins A method and composition for preparing battered and breaded food compositions which resist absorbing oil during deep fat frying. The breading composition is prepared by enriching the breading formulation with calcium. This is accomplished by either dry bl... | 02/11/1997 |
| 5595777 | Process for making gel-coated foods A process for preparing a gel coated food substrate comprising: a) applying an aqueous batter dispersion having sodium ion sources, calcium ion sources or a combination of sodium ion sources and calcium ion sources, to the surface of a food substrate to f... | 01/21/1997 |
| 5576036 | Pre-baked microwaveable pastry systems A pre-baked microwaveable dough composition comprising a dough of flour, plasticizer, water, and a leavening agent; a crisping agent dispersed across the dough; and, optionally, a topping wherein said dough comprises from about 0 wt-% to 50 wt-% water and... | 11/19/1996 |
| 5573796 | Method of making sheet dough for long-life fresh pasta products A sheet of a fresh dough formed from a dough stock incorporating up to 4% salt is subjected to cross rolling. The fresh pasta product obtained from such sheet dough has extended shelf-life while retaining the original organoleptic properties unaltered.... | 11/12/1996 |
| 5565227 | Batter-like coating and method of making A dry coating composition for imparting the texture, taste and appearance of batter fried foods to baked foodstuffs comprising 10 to 50% by weight binding agents, the binding agents containing egg white solids and gelatin, and 15 to 70% by weight bulking ... | 10/15/1996 |
| 5560946 | Ready-to-bake doughs Improved ready-to-bake frozen, laminated doughs comprise: a flour component and, based on the weight of the flour: 45-70 wt. % water 5-10 wt. % yeast 0.1-4.0 wt. % emulsifier the flour-component being composed of: 80-99 wt. % natural flour 20-1 wt. % artificial flour th... | 10/01/1996 |
| 5558890 | Multilayered puffed R-T-E cereal and high intensity microwave method of preparation Disclosed are puffed multilayered R-T-E breakfast cereal pieces and methods of preparation. In preferred embodiments, the cereal pieces have at least three cereal layers. The bulk density ranges from about 0.06 to 0.15 g/cc. The methods for fabricating th... | 09/24/1996 |
| 5543168 | Process for producing fresh three-layered noodles A process for producing fresh three-layered noodles by: preparing an outer-layer dough by kneading grain flour with water; preparing an inner-layer dough by adding, to grain flour, (a) at least one alkaline agent and (b) an alginic acid compound selected ... | 08/06/1996 |
| 5538744 | Ridged dough structure and method of making the ridged dough structure A ridged dough product is made by a method for making a ridged dough. The method includes preparing a dough and processing the dough with a means for providing ridges and valleys on the outer surface of the dough, such as a die. The ridged dough product e... | 07/23/1996 |
| 5536513 | Flavored flour containing allium oil capsules and method of making flavored flour dough product A allium flavored flour as well as to a method of making a flavored flour dough product. The allium flavored flour comprises flour and allium oil capsules formed by protein coacervation. The allium oil capsules are heat-stable and fracturable, and are add... | 07/16/1996 |
| 5532010 | Coated canine biscuits and preparation process A coated, baked canine biscuit having enhanced palatability. The edible coating includes: (a) about 20 to about 40 weight percent of at least one dextrin or at least one maltodextrin; (b) about 0.2 to about 2 weight percent of at least one edible acidulen... | 07/02/1996 |
| 5529801 | Thermostable edible composition having ultra-low water activity The invention is a composite food subsystem that provides a sweet or savory-flavored thermostable filling having an ultra-low water activity. The thermostable filling is, also, thixotropic or "shear thinning". The filling includes an edible hydrophilic li... | 06/25/1996 |
| 5527549 | Method for making improved fried, battered and breaded foods A process for providing fried battered and breaded food products with enhanced crispiness and golden brown color, wherein fat, caloric content and loss of volatile flavor components are controlled and shelf life of the frying medium is increased, in which... | 06/18/1996 |
| 5520937 | Microwaveable batter-coated dough A high amylose flour-based dry batter mix and wet batter slurry are disclosed. The wet batter slurry mixture is capable of providing an adherent and evenly distributed coating over the surface of a dough-enrobed foodstuff, and which, after pre-frying in o... | 05/28/1996 |
| 5518746 | Method of making composite food product An indented, invertable food pan may be used to produce combinable halves of a sturdy composite food product. The food pan has an open end, a closed end and an end wall. At the closed end, the end wall has at least one indentation partially or completely ... | 05/21/1996 |
| 5518744 | Packaged food combination with edible fatty barrier Combination of at least two different food components for consumption in the freshly mixed state and packed in a sealable beaker or cup, comprising an aqueous, creamy or pasty fresh milk product and a hydrophilic, granular or flake-like dry cereal product... | 05/21/1996 |
