公开(公告)号：US20240245082A1

公开(公告)日：2024-07-25

申请号：US18625444

申请日：2024-04-03

Applicant: Frito-Lay North America, Inc.

Inventor： Jorge C. Morales-Alvarez ,  V.N. Mohan Rao

IPC: A23L7/10 ,  A23L7/117 ,  A23L7/17 ,  A23L11/00 ,  A23P30/20 ,  A23P30/34 ,  B29C48/00 ,  B29C48/04 ,  B29C48/05 ,  B29C48/25 ,  B29C48/30 ,  B29C48/40 ,  B29C48/405 ,  B29C48/68 ,  B29C48/92

CPC classification number: A23L7/198 ,  A23L7/117 ,  A23L7/17 ,  A23L11/05 ,  A23P30/20 ,  A23P30/34 ,  B29C48/2566 ,  B29C48/301 ,  B29C48/402 ,  B29C48/405 ,  A23V2002/00 ,  B29C48/0012 ,  B29C48/022 ,  B29C48/04 ,  B29C48/05 ,  B29C48/682 ,  B29C48/92 ,  B29C2948/92704

Abstract: Methods of making extruded products that incorporate formulations with various ingredients aside from the typically used corn meal formulations, having different tastes and nutritional benefits while maintaining the desired bulk density, texture, and crunch of random extruded products.

公开(公告)号：US20180242600A1

公开(公告)日：2018-08-30

申请号：US15849919

申请日：2017-12-21

Applicant: Frito-Lay North America, Inc.

Inventor： Michael Adams ,  Adam Broski ,  Vamshidhar Puppala ,  Chad Woelfle

IPC: A21D13/40 ,  A23C19/068 ,  A23C19/072 ,  A21D10/00 ,  A23L5/10

CPC classification number: A21D13/40 ,  A21D2/186 ,  A21D2/263 ,  A21D10/002 ,  A23C19/0684 ,  A23C19/072 ,  A23C19/0912 ,  A23L5/10 ,  A23L7/117 ,  A23L7/135 ,  A23V2002/00

Abstract: A yeast-free dough contains at least 30% natural cheese. The natural cheese is mixed with wheat flour, pregelatinized starch, and water to make a non-laminated dough, which is then sheeted, cut and dehydrated. The finished product has a peak force hardness of between about 15,000 to about 30,000 grams and an expanded internal air cell structure throughout and a bulk density of from about 100 to about 400 g/L.

公开(公告)号：US20180160704A1

公开(公告)日：2018-06-14

申请号：US15580992

申请日：2016-06-09

Applicant: PROTEIFOOD S.A.

Inventor： Jean-Jacques SNAPPE ,  Pierre OLIVIER

IPC: A23J3/26 ,  A23P30/30 ,  A23J3/08 ,  A23J3/16 ,  A23P30/10

CPC classification number: A23J3/26 ,  A23J3/08 ,  A23J3/16 ,  A23L7/117 ,  A23L33/17 ,  A23P30/10 ,  A23P30/20 ,  A23P30/30

Abstract: The invention relates to a dry-expanded food product comprising at least the following ingredients: a food-grade protein concentrate made of animal or plant protein; a food-grade texturizer selected from the group consisting of plant-derived hydrocolloids and gelling agents, proteolytic additives and the hydrolysis products thereof, and acidifying agents and the salts thereof; and residual water. The invention also relates to a thermally expandable precursor able to shape this dry-expanded food product, as well as the corresponding preparation methods.

公开(公告)号：US09961911B2

公开(公告)日：2018-05-08

申请号：US13434593

申请日：2012-03-29

Applicant: Aparna Kothapalli ,  Craig Sherwin

Inventor： Aparna Kothapalli ,  Craig Sherwin

IPC: A21D10/04 ,  A21D13/047 ,  A21D13/40 ,  A21D2/18 ,  A21D2/36 ,  A21D13/04 ,  A21D13/066 ,  A23P30/20 ,  A23L29/244 ,  A23L29/262 ,  A23L7/10 ,  A23L7/117 ,  A23L33/21 ,  A23L33/24 ,  A21D13/31 ,  A21D13/22

CPC classification number: A21D10/04 ,  A21D2/181 ,  A21D2/36 ,  A21D13/04 ,  A21D13/047 ,  A21D13/066 ,  A21D13/22 ,  A21D13/31 ,  A21D13/40 ,  A23L7/115 ,  A23L7/117 ,  A23L29/244 ,  A23L29/262 ,  A23L33/21 ,  A23L33/24 ,  A23P30/20 ,  A23V2002/00 ,  A23V2200/32 ,  A23V2200/328 ,  A23V2250/5062 ,  A23V2250/5108

Abstract: The invention provides an extrudable batter for use in providing a shelf-stable, ready-to-eat high-fiber food product. The batter comprises a select amount of a powdered fiber, at least one fat component chosen from an oil and a shortening, the shortening having a solid fat content of about 2% to about 30% at ambient temperature, a humectant, a sweetener, a leavening agent and water. The resultant uncooked batter is flourless and gluten-free and is extrudable in a continuous form. The ready-to-eat high-fiber food product produced by such batter contains about 5 grams or more of fiber per serving and substantially maintains, before and after being baked, a desired shape, structure and moisture content.

公开(公告)号：US09820499B2

公开(公告)日：2017-11-21

申请号：US14351015

申请日：2012-10-12

Applicant: Intercontinental Great Brands LLC

Inventor： Jan Karwowski ,  Vani Vemulapalli ,  Barbara E. Baumann

IPC: A23L1/10 ,  A23L7/10 ,  A23L7/117 ,  A23L7/122 ,  A23L7/139

CPC classification number: A23L7/139 ,  A23L7/10 ,  A23L7/117 ,  A23L7/122 ,  A23L7/197 ,  A23L7/1975

Abstract: A method of preparing a whole grain rice shredded product is provided. The method includes the steps of combining water and a whole grain rice component, the whole grain rice component comprising at least about 75% by weight rice, or up to about 100% by weight rice, cooking the whole grain rice component and water to form a cooked whole grain rice material, cooling the cooked whole grain rice material, tempering the cooked whole grain rice material for less than about 90 minutes to form a tempered whole grain rice material, and shredding the tempered whole grain rice material to form continuous net-like sheets of the whole grain rice shredded product.

公开(公告)号：US20170094979A1

公开(公告)日：2017-04-06

申请号：US15286383

申请日：2016-10-05

Applicant: Blue Prairie Brands LLC

Inventor： Brad Justice ,  Richard C. Peet

IPC: A21D2/36 ,  A23L27/00 ,  A21D13/04 ,  A21D13/08 ,  A21D13/00 ,  A23L33/125 ,  A23L33/105

CPC classification number: A21D2/366 ,  A21D13/04 ,  A21D13/062 ,  A21D13/42 ,  A23L7/109 ,  A23L7/117 ,  A23L27/86 ,  A23L29/244 ,  A23L29/30 ,  A23L33/105 ,  A23L33/125 ,  A23L33/21 ,  A23P30/20 ,  A23V2002/00

Abstract: The present invention provides a food product comprising at least 1.5%, 5%, 10%, 20%, 30%, or more, by weight total ingredients of a low bitter chicory plant material or flour. The present invention also provides a method for obtaining a chicory product with reduced bitterness, comprising blanching chicory roots or root chips, drying the blanched chicory root chips, and optionally grinding the dried chicory root chips and incorporating it into flour, dough, or other food products. Also provided is a method for obtaining a chicory taproot with reduced bitterness, comprising cultivating a chicory plant at a soil nitrogen level of 150 lbs per acre or less in the upper 3 feet of the soil.

公开(公告)号：US09560869B2

公开(公告)日：2017-02-07

申请号：US14761177

申请日：2014-01-17

Applicant: NESTEC S.A.

Inventor： Nicola Galaffu ,  Edwin Alberto Habeych Narvaez ,  Thang Ho Dac ,  Magalie Sabatier

IPC: A23L1/304 ,  A23L1/272 ,  A23C9/13 ,  A23C9/133

CPC classification number: A23L33/105 ,  A23C9/13 ,  A23C9/1322 ,  A23C9/133 ,  A23K20/111 ,  A23K20/137 ,  A23K20/30 ,  A23L5/41 ,  A23L5/42 ,  A23L7/117 ,  A23L19/09 ,  A23L21/10 ,  A23L33/16 ,  A23L33/165 ,  A23V2002/00

Abstract: The present invention relates to a food composition. In particular the invention relates to a non-beverage food composition comprising desferrichrysin, iron, phenolic chromophore compounds and culinary fruit. Further aspects of the invention are the use of desferrichrysin to prevent color change in an iron fortified food product and a process for fortifying a food product with iron.

Abstract translation: 本发明涉及食品组合物。 特别地，本发明涉及一种非饮料食品组合物，其包含去铁螯合素，铁，酚性发色团化合物和烹饪水果。 本发明的另外的方面是使用去铁螯合素来防止铁强化食品中的颜色变化和用铁强化食品的方法。

公开(公告)号：US20170020164A1

公开(公告)日：2017-01-26

申请号：US14804022

申请日：2015-07-20

Applicant: Shinichi SEKIMORI

Inventor： Shinichi SEKIMORI

IPC: A23L1/36

CPC classification number: A23L7/122 ,  A23L7/117 ,  A23V2002/00

Abstract: A rice sheet is formed of cooked rice. The cooked rice is compressed into a sheet-shape to have a reduced volume which is equal to or less than one half of an original volume of the cooked rice before the compression. The rice sheet is not cracked or broken when it is folded or rolled around an ingredient.

Abstract translation: 米饭由熟饭形成。 将米饭压缩成片状，使其体积减小等于或小于压缩前的熟米的原始体积的一半。 当折叠或卷绕成分时，米片不会破裂或破裂。

公开(公告)号：US20160345594A1

公开(公告)日：2016-12-01

申请号：US14726256

申请日：2015-05-29

Applicant: Leslie Marie Norris ,  Megan Alexander Fisklements ,  Edward Hirschberg ,  Zhongli Pan ,  Tara H. McHugh

Inventor： Leslie Marie Norris ,  Megan Alexander Fisklements ,  Edward Hirschberg ,  Zhongli Pan ,  Tara H. McHugh

IPC: A21D2/36 ,  A21D2/26 ,  A21D6/00 ,  A21D2/18

CPC classification number: A21D2/36 ,  A21D2/186 ,  A21D2/267 ,  A21D6/005 ,  A23L5/15 ,  A23L7/117 ,  A23L19/03 ,  A23L19/09

Abstract: A composition including a matrix of at least one of a carbohydrate ingredient and a protein ingredient including a crunch in the absence of saturated fats. A composition including a matrix of at least one of a carbohydrate ingredient and a protein ingredient and an inclusion, wherein the composition includes an amount of one or more nutrients in the composition provided by the inclusion that is greater than an amount of the one or more nutrients in the inclusion processed without a matrix. A method including forming a dough including a matrix including at least one of a carbohydrate ingredient and a protein ingredient; and energy activating the dough; and forming a composition including a crunch.

Abstract translation: 一种组合物，其包含在不存在饱和脂肪的情况下包括碳水化合物成分和蛋白质成分中的至少一种的基质，所述蛋白质成分包括紧缩。 一种组合物，其包含碳水化合物成分和蛋白质成分和包含物中的至少一种的基质，其中所述组合物包含由所述包含物提供的组合物中一种或多种营养物质的量大于所述一种或多种 不含基质的加工物中的营养物质。 一种方法，包括形成包含基质的面团，所述基质包括碳水化合物成分和蛋白质成分中的至少一种; 和激活面团的能量; 并形成包含皱纹的组合物。

公开(公告)号：US20160295886A1

公开(公告)日：2016-10-13

申请号：US15161336

申请日：2016-05-23

Applicant: Ballreich Bros., Inc.

Inventor： Haley Thomas

IPC: A23L1/216 ,  B65D77/02 ,  B65B25/22 ,  B65D81/34

CPC classification number: B65B25/22 ,  A23L5/11 ,  A23L7/10 ,  A23L7/117 ,  A23L7/122 ,  A23L7/161 ,  A23L19/18 ,  A23L27/10 ,  A23P20/12 ,  A23V2002/00 ,  B65D5/16 ,  B65D77/02 ,  B65D81/343 ,  B65D81/3446 ,  B65D81/3453 ,  B65D2577/042

Abstract: A method for preparing a custom flavored snack food includes the provision of a quantity of a snack food that is at least partially cooked and at least one seasoning powder. The snack food is placed in a coating container with the at least one seasoning powder. The snack food is then coated with the at least one seasoning powder. The snack food coated with the at least one seasoning powder is subsequently heated to a predetermined temperature for a predetermined time to form the custom flavored snack food. The method may be practiced with a kit having the snack food, the at least one seasoning powder, the coating container, and the heating container. The heating container may have a removable panel that, when removed, provides access to a heating cavity for receiving and heating the coated snack food to form the custom flavored snack food.