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Apparatus for Simulating a High Five
A self-righting hand-arm configuration which is adapted to pivot when struck by a user, thereby simulating a "high five."
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| Number | Title | Issue Date |
| 5514395 | Filled bagel dough product and method A filled bagel dough product has a hollow spherical shell filled with cream cheese. The dough is formed into an open ball, which is sealed after insertion of a scoop of cream cheese. The filled ball is steamed to skin outer and inner crusts, then baked to... | 05/07/1996 |
| 5487904 | Beverage base of cocoa coated sugar grains A beverage base of crystallized sugar grains having a mean diameter of 250 μm to 500 μm and a cocoa powder coating has a poured apparent voluminal mass (d1) of from 630 g/1 to 750 g/l, a free apparent voluminal mass (d2) of from 750 g/1 to 860 g/l and a... | 01/30/1996 |
| 5472732 | Indigestible dextrin An indigestible dextrin characterized in that the dextrin contains: (A) up to 50% of 1.fwdarw.4 glycosidic linkages, and (B) at least 60% of an indigestible component, (C) the content of indigestible component as actually determined varying within the range of &#b1... | 12/05/1995 |
| 5466476 | Pastry crust and pastry crust dough This invention relates to a process for making a pastry dough, and in particular for making a pie crust dough. The process involves making two phases, a dough like mixture of flour, water, salt and oil, and a shortening, starch and polyol phase. These pha... | 11/14/1995 |
| 5466475 | Method of frying noodles A method for filling the noodles into a fry retainer during the production of the noodles, wherein the noodles are disentangled and are uniform so that the frying of the noodles is entirely and uniformly carried out without maldistribution from the outsid... | 11/14/1995 |
| 5464647 | Quick cooking barley and process for preparation A quick-cooking barley product can be cooked by hydrating in at least an equal volume of boiling water (typically 1:1.5 barley to water) for from 5 to 15 minutes followed by a 5 minute stand. It has a cooked texture, as measured by a shear press value of ... | 11/07/1995 |
| 5458903 | High fat biscuit mix and products resulting therefrom The invention is a high fat biscuit mix as well as dough and biscuit products resulting therefrom. The mix comprises flour, a leavening agent, and emulsifier along with a protein supplement and shortening. The shortening has a high initial solids content ... | 10/17/1995 |
| 5451417 | Just bake frozen dough A frozen dough which does not need to be thawed and proofed prior to baking. The dough includes a specific leavening system consisting of sodium or potassium bicarbonate and a leavening acid wherein sodium or potassium bicarbonate is present in the amount... | 09/19/1995 |
| 5439696 | High ratio baking composition The invention is a high ratio baking composition as well as a method for producing high ratio baked products such as a cake which does not use chlorinated flour. The composition of the invention generally comprises heat treated flour, fiber and protein.... | 08/08/1995 |
| 5436015 | Process for preparing non-browning, enrobed pasta The present invention relates to a process for producing a flavored, enrobed pasta product, said process comprising: (a) applying a first aqueous composition to pasta; (b) contacting said pasta with an edible coating material to form a coated pasta; (c) a... | 07/25/1995 |
| 5433961 | Continuous preparation of non-aggregated edible cores with crisp farinaceous coatings A tumbling bed of edible cores is formed which has a longitudinal axis extending from an entrance end to an exit end of the tumbling bed. Individual edible cores travel through the tumbling bed from the entrance end to the exit end by rotating in a genera... | 07/18/1995 |
| 5431939 | Hyperpasteurization of food Methods of treating liquid, semiliquid and solid foods to make them safer to eat and/or to improve the keeping quality of the product. Among the steps that can be employed are: the use of a biocidally active form of oxygen to reduce the population of indi... | 07/11/1995 |
| 5429834 | Production of chip-like starch based snacks A pregelatinized waxy starch provides for the production of cohesive, continuously machineable doughs from starchy materials or ingredients having starch with no- or low-gluten contents. The pregelatinized waxy starch is admixed with only a portion of the... | 07/04/1995 |
| 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 |
| 5425527 | Apparatus for making edible, hand held containers made of cookie dough An edible, hand held food product that may be used as a container for ice cream and other frozen confections is formed from a shell of baked cookie dough. Unlike traditional wafer ice cream cones, the thickness of the wall of the ice cream cone of the pre... | 06/20/1995 |
| 5424088 | Starch-natural gum composite compostions as thickening and suspending agents Starch and a minor amount of natural gum additive are processed together so that the polysaccharide components of each substance are completely dissolved in water, and the resulting blend is recovered. Upon drying, the blend produces a product which hydra... | 06/13/1995 |
| 5419240 | Apparatus for producing a brick of fried noodles An apparatus for producing a brick of the fried noodles comprising a fry retainer having permeable small holes, a lid, and oil removal means for forcibly sucking and removing the oil and the fat contained in the brick of the fried noodles through the bott... | 05/30/1995 |
| 5413805 | Low or no fat granola cereal mix and process Ready-to-eat, low or no fat granola cereal is prepared from a 60% to 85% cereal base by coating the cereal base with 10% to 30% sugars and drying. The granola cereal product contains little or no added fat and from 30% to 50% cereal flakes, 10% to 40% oth... | 05/09/1995 |
| 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 |
| 5405625 | Cheese-filled snack Snacks with smooth, creamy cheese fillings contain pregelatinized rice flour in the filler and casing portions can be baked or microwaved. The cheese filling contains cheese and pregelatinized rice flour, and does not dry out or leak out on storage or hea... | 04/11/1995 |
| 5405626 | Puff pastry laminates A baked composite dough product comprising a puff pastry dough sheet having attached thereto, at least at one side, a sheet of pastry dough which acts as an anchoring layer for a moisture-barrier coating which is applied on to the pastry layer after bakin... | 04/11/1995 |
| 5405627 | Pizza crust and process for production thereof A process for producing a pizza crust, comprising the steps of: fitting uncooked dough into a base template, placing a first cover template thereover, pressing down the first cover template and removing the first cover template, to thereby form a base lay... | 04/11/1995 |
| 5401522 | Process for preparing dough and improved product A process for preparing dough, in particular a corn dough, for the preparation of snack foods such as, for example, corn chips, tortillas, taco shells or the like, in which ground cereals are mixed with water to form a mixture, the mixture is heated and s... | 03/28/1995 |
| 5400614 | Frozen dessert apparatus Equipment and a process for volumetric filling of novelties with soft frozen desserts is disclosed.... | 03/28/1995 |
| 5401519 | Low calorie composite sweetener and a method of making it A low calorie composite sweetener in which a sweetener of high sweetness is disposed by way of a non-reducing substance on the periphery of fructose particles. The low calorie composite sweetener is produced by forming a membrane of a non-reducing substan... | 03/28/1995 |
| 5397586 | Pasta products An improved pasta product is made by incorporating an aedu starch, a duh starch or a mixture thereof in an amount of about 5% to about 50% by weight of farinaceous material. The pasta has improved texture and works well in retort, frozen foods, microwave ... | 03/14/1995 |
| 5397587 | Moist pasta-type food products and method of producing same Highly palatable, shelf-stable, moist, pasta-type extruded food products are provided which can be formulated as a human food (e.g., a confection) or as a pet food. The extruded products of the invention include a substantially completely gelatinized matr... | 03/14/1995 |
| 5395639 | Milling procedure for the manufacture of alimentary paste and pasta products from whole grains A process is presented for minimizing oxidative degradation of whole wheat flour in the production of whole wheat pasta. A sweet nutty flavor is preserved and off-flavors are avoided by whole milling without removing the germ, not fine grinding the wheat,... | 03/07/1995 |
| 5395637 | Process for preparing dough and improved product A process for preparing dough, in particular a corn dough, for the preparation of snack foods such as, for example, corn chips, tortillas, taco shells or the like, in which ground cereals are mixed with water to form a mixture, the mixture is heated and s... | 03/07/1995 |
| 5393553 | Powdery oyster juice composition, process for the production of the same, and process for retaining the freshness of perishable food with the use of powdery oyster juice composition A powdery oyster juice composition comprises oyster juice and a lactose. A process for the production of the powdery oyster juice composition comprises mixing an oyster juice concentrate with lactose and drying the mixture in such a manner as to reduce th... | 02/28/1995 |
| 5391388 | Cereal food product for hot and cold usages The invention concerns a cereal food product comprising a "waxy" cereal chosen from barley, corn, rice or sorghum or from other starchy seed or tissue material wherein less than about 10% of the starch present is amylose, and preferably the starch contain... | 02/21/1995 |
| 5387427 | Inlaid dairy products and processes A composite milk product is prepared by mixing into the semi-solid or solid milk product particles of a gel having a solids content of 2 to 14% and containing a major amount of xanthan and locust bean gums prepared to simulate the texture of gelatin.... | 02/07/1995 |
| 5385747 | Process for making a fruit gel composition in squeeze container A packaged food product includes a flexible container filled with an edible gel composition having a firmness and elasticity such that when the container is squeezed the composition is extruded through the discharge opening therein and retains its extrude... | 01/31/1995 |
| 5385746 | Preparation of cereal foods by extrusion cooking Extrusion cooked cereal foods are prepared by mixing ingredients, including a cereal flour and water, to obtain a moist blend having a solids content of at least 70% by weight which then is extrusion cooked in a cooking stage of an extruder, and prior to ... | 01/31/1995 |
| 5384136 | Psyllium-enriched dough products and method for making the same The invention provides for a dough product, that is enriched with a psyllium composition. The psyllium may range from about 1.0 to about 5.0 grams per one ounce. The dough product can include an amount of gluten to increase its volume. Also provided is a ... | 01/24/1995 |
| 5384144 | Psyllium enriched pasta products and method for making same The invention provides for a pasta product, that is enriched with a psyllium composition, wherein the psyllium is present in an amount from about 1.0 g to about 5.0 g per two ounces of pasta product. Also provided is a method to incorporate a psyllium pro... | 01/24/1995 |
| 5382443 | Ready-to-eat cereals containing extruded pre-wetted psyllium Ready-to-eat cereals containing psyllium are described. The cereals contain psyllium which has been extruded and prewetted, that is, admixed with water prior to mixing with other cereal ingredients. The prewetted psyllium, when combined with the other ing... | 01/17/1995 |
| 5380542 | Dietary fiber compositions for use in foods A cereal or grain hydrolysate-containing composition which is derived from the enzymatic, e.g., amylase, hydrolysis of cereal or grain in combination with a hydrocolloid, preferably carrageenan or a blend of xanthan gum and locust bean gum, can be effecti... | 01/10/1995 |
| 5372826 | Ready-to-eat cereal flakes and process for making same The present invention relates to ready-to-eat cereal flakes having edible particulate matter embedded therein and attached thereto, as well as a process for preparing said cereal flakes. More specifically, the present invention comprises a ready-to-eat ce... | 12/13/1994 |
| 5370882 | Taste-enhancement of sodium chloride-reduced compositions The taste of foods and beverages containing less than a normal amount of sodium chloride is enhanced by addition of a food-acceptable encapsulated ammonium salt. Food-acceptable carrier agents for encapsulating food-acceptable ammonium salts include malto... | 12/06/1994 |
