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Process For Propelling Foodstuffs or the Like into a Crowd
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| Number | Title | Issue Date |
| 7867539 | Device for the thermal treatment of unshelled eggs The invention is relating to device for the controlled heating and cooling and conservation of eggs (18) that is provided with an oven space (13) with a carrier plate (7) with holders for the positioning of the eggs (18) substantially upr... | 01/11/2011 |
| 6830767 | Method for constrain-frying snack pieces having intact surface features 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. Preferably, the sn... | 12/14/2004 |
| 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 |
| 6607774 | Self-sealing expanded edible product Expanded edible products having a porous, foamed, or cellular interior and self-sealing surface or skin are provided. The texture and structure of the expanded products are controlled by manipulating a pre-expanded food formulation comprising hydrocolloid... | 08/19/2003 |
| 6555153 | Method for producing extruded, pellet products with minimal tempering time The method for producing extruded, farinaceous pellets includes extruding a mixture so that it expands upon exiting an extruder. This prepuffed ribbon is then subjected to stretching and cutting steps to produce pellets. The prepuffing reduces the moistur... | 04/29/2003 |
| 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 |
| 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 |
| 6238673 | Method of producing high flavonol content polyphenol compositions Disclosed is a method of producing a polyphenol-containing composition derived from grapes, the method including: preparing a liquid grape extract which includes polyphenols; contacting the liquid extract with a separation medium which fractionates the co... | 05/29/2001 |
| 6136359 | Fried snack dough composition and method of preparing a fried snack product Disclosed is an improved snack and the process for preparing the same. The snack is prepared from a dough comprising starch based flour, pregelled modified starch, emulsifier, added water, and leavening. The dough is extruded to form a snack piece, then f... | 10/24/2000 |
| 6129939 | Method for making bowl-shaped snack food products A method for making bowl-shaped snack food products, e.g. tortilla chips. The method features placing chip preforms in open bowl-shaped cavities and partially frying the chip preforms by filling them with hot oil from above. Additionally, the preforms are... | 10/10/2000 |
| 6063422 | Method of manufacturing molded baked snacks Using a metal mold (8) having an insulating section provided with vapor release sections, pressure outside the metal mold (8) is reduced, and heating is performed while releasing vapor produced thereby through the vapor release sections. This can prevent ... | 05/16/2000 |
| 6054166 | Process of making extrusion cooked snack product Method of manufacturing a snack, in which a starchy-food based mixture is extrusion-cooked, the extrusion being carried out in ambient atmosphere through a slot-shaped orifice, so as to obtain an expanded strip, the thickness of the strip is reduced by la... | 04/25/2000 |
| 6033707 | Fried snack A fried snack product which is extruded and shaped into a design. The dough is formed by combining (1) starch-based flour having a specific ratio of gelatinized to ungelatinized starch and an amount of protein, (2) a pregelled modified starch (3) water, (... | 03/07/2000 |
| 6022574 | Process for making a fried snack product A process for making a shaped snack product having a light, crispy, crunchy texture. The process comprises the steps of extruding a dough mixture comprising a source of starch based flour, pregelled modified starch and emulsifier blend selected from the g... | 02/08/2000 |
| 5935631 | Reduced calorie fried snacks having a cooling sensation when placed in the mouth Reduced calorie fried snacks are prepared by replacing some or all of the oil conventionally used in frying with a fat replacement composition containing a fatty acid-esterified propoxylated glycerin composition which exhibits a sharp melt before about 92... | 08/10/1999 |
| 5795608 | Process for preparing coating particles used for a fried food A process for preparing coating particles for a fried food, which has a good taste and soft texture, by mixing raw materials including one of flour, starch, cereal powder, and seasoning, together with water, thereby forming a mixture in a slurry form, and... | 08/18/1998 |
| 5710190 | Soy protein-based thermoplastic composition for foamed articles The invention provides a biodegradable thermoplastic composition made of soy protein, a plasticizing agent, a foaming agent, and water, that can be molded into biodegradable articles that have a foamed structure and are water-resistant with a high level o... | 01/20/1998 |
| 5622744 | Method for producing densified products for aquatic and animal feed A product densification method for producing sinking aquatic feed, densified cattle "range cubes" or the like includes a conventional cooking extruder into which feed ingredients, including cereal grains and additives, are introduced. The feed ingredients... | 04/22/1997 |
| 5616355 | Lyophilized health food products and methods of making same Food products and methods of making having a high dietary fiber content and unexpected organoleptic characteristics, the invention takes the form of a substantially solid or semi-solid substrate formed primarily of dietary fiber soaked in or permeated by ... | 04/01/1997 |
| 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 |
| 5576041 | Process for producing latticed fried food and product thereof Fried food products are produced by feeding a dough to a nip between a pair of contrarotating rollers arranged with their curved surfaces in contact with each other, and each of the rollers has grooves indented into its curved surface. The rollers push th... | 11/19/1996 |
| 5464642 | Process for making reduced-fat fried snacks with lighter, more expanded snack structures Disclosed is a process for making from dough a reduced-fat fried snack which has a more expanded, lighter structure than conventional fried snacks. A dough is formed which contains from 50% to 70% flour (preferably potato flour), at least 3% hydrolyzed st... | 11/07/1995 |
| 5429835 | Fried snack product and method of preparing same An improved fried snack product is provided which is fabricated by a two step process including initial extrusion followed by frying, preferably in a wet condition wherein the extrudate has a moisture content of from about 16-40% by weight. The starting m... | 07/04/1995 |
| 5250308 | Formulation for and method of producing a fiber fortified foodstuff A process for manufacturing a fiber fortified foodstuff that includes preparing the foodstuff and then topically applying supplemental fiber. In particular, puffed snack products are prepared by mixing cereal with a fiber premix and sufficient moisture to... | 10/05/1993 |
| 5238697 | Fried pasta snack food A healthful snack food containing wheat flour is made by frying a readily hydrated pasta product made by an extrusion process using low shear cooking conditions and moisture venting before extrusion.... | 08/24/1993 |
| 5153017 | Method of making expanded foodstuffs In the method of making expanded foodstuffs in which a dough emerges from the nozzle of an extruder and the extrudate is subjected to an after-treatment in a hot medium, the extrudate is kept after emergence from the nozzle at a temperature which correspo... | 10/06/1992 |
| 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 |
| 5128166 | Fried pasta snack food A healthful snack food of durum semolina wheat flour made by frying a readily hydrated pasta product such as from an extrusion process using low shear cooking conditions and moisture venting before extrusion.... | 07/07/1992 |
| 4950490 | Taco shell and method of manufacture A taco shell with improved texture and resistance to fracture while eating is provided. A taco shell is formed from a cereal grain, for example, wheat or corn. During cooking, the shell develops a delaminated structure and is cooked sufficiently to make a... | 08/21/1990 |
| 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 |
| 4935251 | Food product Process for preparing a foodstuff product such as croutons, characterized in that pieces of dough are at least partially baked and thereby expanded, whereafter the expanded pieces of foodstuff obtained are possibly further reduced in size and subsequently... | 06/19/1990 |
| 4931303 | Method for controlling the surface bubbling of fabricated snack products The invention comprises a dough preform which when fried, produces a snack chip product having a predetermined level of surface bubbling. The dough preform has outer dough portions having substantially less moisture than inner dough portion. The dough pre... | 06/05/1990 |
| 4882178 | Process for preparing yeast raised doughnuts A process for preparing a yeast raised doughnut comprising fermenting a dough, degassing the same, cutting and forming the dough and then frying the same in oil.... | 11/21/1989 |
| 4879126 | Method for preventing distortion in the shape of fried strand-like expanded snacks A deep-fat fried expanded snack product is made from a moist dough according to a technique which prevents undue distortion of the snack during frying. The dough can include cooked potato solids, masa, and/or one or more cereal flours, with a moisture con... | 11/07/1989 |
| 4781932 | Food shell and method of manufacture A food shell with improved distribution quality, eating texture and resistance to breakage or fracture is provided. A food shell is formed from a cereal grain, for example, wheat or corn, and is processed to form a blistered texture during a cook step. Du... | 11/01/1988 |
| 4770891 | Method for preparing sheeted fried snack products An expanded fried cereal-based snack product is prepared from a dough consisting essentially of (1) a low water-absorbing component (LOWAC) comprising one or more raw or partially gelatinized cereal flours comprising about 20% to about 80%, by weight, of ... | 09/13/1988 |
| 4769253 | Method for preparing extruded fried snack products An expanded fried cereal-based snack product is prepared from a dough consisting essentially of (1) a low water-absorbing component (LOWAC) comprising one or more raw or partially gelatinized cereal flours comprising about 15% to about 80%, by weight, of ... | 09/06/1988 |
| 4650687 | Float-frying and dockering methods for controlling the shape and preventing distortion of single and multi-layer snack products A method for producing fried snack products of controlled shape comprises introducing dough pieces into a shallow depth of frying oil and allowing the dough pieces to travel unsupported through the oil while frying to a set shape. The shallow depth of the... | 03/17/1987 |
| 4640843 | Low fat content food chips and method of preparation A food chip process that involves subjecting a comminuted starch-containing food composition having a controlled moisture content, illustratively, about 25 percent to about 40 percent by weight where a corn masa constitutes the food composition, to compre... | 02/03/1987 |
| 4623550 | Method for preparing sheeted fried snack products from corn and other cereal flours An expanded fried cereal-based snack product is prepared from a dough consisting essentially of (1) a low water-absorbing component (LOWAC) comprising one or more raw or partially gelatinized cereal flours comprising about 20% to about 80%, by weight, of ... | 11/18/1986 |
