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517results about "Deep-fried products" patented technology
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Reduced digestible carbohydrate food having reduced blood glucose response
ActiveUS20050118326A1Hypoglycemic responseReduced digestibleDough treatmentLeguminous plant bakery productsAdditive ingredientFood material
Reducing the digestion of digestible carbohydrates in a digestible carbohydrate-based material, and reducing the absorption of the digestion product(s) of digestible carbohydrates (that is, simple sugars) within the small intestine. The undigested digestible carbohydrate and the unabsorbed digestion products pass through the small intestines and into the colon, where they are fermented. In effect, the food materials made by practicing the present invention cause a controlled amount of digestible carbohydrate to by-pass the small intestine, resulting in the fermentation of digestible carbohydrates in the colon. The invention also provides for processing of a digestible carbohydrate-based ingredient with a non-digestible food film material, to form a reduced digestible carbohydrate food having a protective food film network, which can inhibit or prevent digestion of the digestible carbohydrate. The present invention also provides for processing of a digestible carbohydrate-based ingredient with a non-digestible food film material, to provide a resulting reduced digestible carbohydrate food containing a viscosity-building component that contributes to the formation of a viscous intestinal chyme that can inhibit or prevent digestion of the digestible carbohydrate and can inhibit adsorption of digestion products of digestible carbohydrates in the small intestine.
Owner:TECHCOM GRP LLC
Flower-color steamed bread slice and production method thereof
InactiveCN101601418AHighlight substantive featuresSignificant progressDough treatmentDeep-fried productsYeastFlavor
The invention discloses steamed bread slice (dry steamed bread slice) health-care food and a production method thereof. Flour is used as a main raw material, and is added with yeast powder, coarse grain, vegetable powder, dietary fiber, gizzard pepsin powder and flavoring to be prepared into leisure food. The flower-color steamed bread slice product has rich nutrition; various components are scientifically and reasonably compounded; coarse-fine grain and vegetable are matched to accord with the nutrition required by the human body; and the flower-color steamed bread slice product has the characteristics of rich natural color, attractive appearance and unique flavor and mouth feel, meets the demands of various places and various crowds, invigorates the stomach and beautifies, and is favorable for health.
Owner:曹庆荣 +2
High-protein, low-carbohydrate bakery products
InactiveUS20050013900A1Good source of nutritionLow glycemic indexMilk preparationDough treatmentResistant starchProtein isolate
A high-protein, low-carbohydrate bakery product comprising a first proteinaceous ingredient and a second proteinaceous ingredient selected from the group consisting of wheat protein isolate, wheat protein concentrate, devitalized wheat gluten, fractionated wheat protein, deamidated wheat gluten, hydolyzed wheat protein, and combinations thereof are provided. Preferred bakery products further comprise an amount of resistant starch which replaces a portion of digestible carbohydrate therein.
Owner:MGP INGREDIENTS
High-protein soy-wheat crisps
InactiveUS20070077345A1Increasing protein consumptionDough treatmentProteins working-up by texturisingHigh protein foodSoya bean
Owner:ARCHER DANIELS MIDLAND CO
Rice flour compositions
ActiveUS20060286271A1Less expensiveAbsorbs less fatDough treatmentLeguminous plant bakery productsCross-linkSnack food
A rice flour composition having: from about 20% to about 95%, by weight, of a rice flour that has a WAI of from about 2.6 to about 9; and a Peak Viscosity from about 4 RVU to about 130 RVU; and from about 5% to about 80%, by weight, of rice starch materials that have a WAI of below about 2.2; a Peak Viscosity from about 100 RVU to about 900 RVU, and a soluble amylose content of less than 10%, by weight. The rice starch materials can be selected from the group consisting of waxy rice starch, acetylated rice starch, cross linked rice starch and mixtures thereof. The compositions can be used to produce food products such as fabricated sheeted snacks, extruded products, sauces, coatings for fried foods, dog foods, dog biscuits, baby foods and breads. The preferred dough formed from the inventive rice flour composition is sheetable and forms a cohesive dough. Fabricated snacks made from this dough has the desired taste and texture characteristics. A dry blend for a preferred fabricated snack comprises from about 2% to about 100%, preferably from about 20% to about 85%, most preferably from about 40% to about 75%, of the rice flour composition.
Owner:KELLOGG NORTH AMERICA
High-protein, reduced-carbohydrated flat bakery and other food products
InactiveUS20050031754A1Effectively reducing the “net” carbohydrate totalIncrease nutritionDough treatmentBaking mixturesAdditive ingredientProtein isolate
A high-protein, low-carbohydrate flat bakery product comprising a first proteinaceous ingredient and a second proteinaceous ingredient selected from the group consisting of wheat protein isolate, wheat protein concentrate, devitalized wheat gluten, fractionated wheat protein, deamidated wheat gluten, hydrolyzed wheat protein, and combinations thereof are provided. Preferred bakery products further comprise an amount of resistant starch which replaces a portion of digestible carbohydrate therein.
Owner:MGP INGREDIENTS
Dry mix compositions and method for making and utilizing the same having an enhanced anti-microbial shelf life
A food composition comprising a dry mix for production of a bakery product having an extended yeast-free and mold-free shelf life of at least 21 days. The dry mix comprising about 0.01% to about 1.0% of an encapsulated acid such as citric, fumaric, lactic, malic, phosphoric, sodium acid sulfate and mixtures thereof. A method of preparing bakery products having a shelf life enhancing composition are also described.
Owner:GENERAL MILLS INC
Gluten-Free Bakery Products
This invention pertains to a gluten-free bakery product which comprises a flour / starch component comprising a heat moisture treated flour. Such bakery products more closely mimic the conventional, wheat flour containing products than other gluten-free products.
Owner:CORN PROD DEV INC
Food product
InactiveUS20060222740A1Easy to operateIncrease humidityConfectionerySweetmeatsWheat flourFood products
This invention pertains to a baked product comprising rice flour, pregelatinised rice starch, and optionally modified rice starch. Such products have good acceptability in internal and external properties and appearance, similar to that of wheat flour containing baked products.
Owner:NAT STARCH & CHEM INVESTMENT HLDG CORP
High-protein, reduced-carbohydrate bakery and other food products
InactiveUS20050037125A1Effectively reducing the “net” carbohydrate totalIncrease nutritionDough treatmentBaking mixturesProtein isolateAdditive ingredient
A high-protein, low-carbohydrate bakery product comprising a first proteinaceous ingredient and a second proteinaceous ingredient selected from the group consisting of wheat protein isolate, wheat protein concentrate, devitalized wheat gluten, fractionated wheat protein, deamidated wheat gluten, hydrolyzed wheat protein, and combinations thereof are provided. Preferred bakery products further comprise an amount of resistant starch which replaces a portion of digestible carbohydrate therein.
Owner:MGP INGREDIENTS
Filled pastry
InactiveUS20060073239A1Increase moisture contentSuitable for toastingDough treatmentPreservation by coolingGraham crackerFood flavor
A filled pastry having a cooked dough shell and a filling. The cooked dough shell is made from raw dough that includes whole-wheat flour, wheat bran, sweetener, shortening, and water and can have an appearance and flavor that is similar to graham crackers. The filling is prepared from a material that is distinct from the dough shell. The filling is substantially retained within the dough shell. An interface between the dough shell and the filling minimizes moisture migration.
Owner:GENERAL MILLS INC
Sweet potato compositions
InactiveUS20060286242A1Desired propertyHigh in fiberDough treatmentBaking mixturesSnack foodChip fracture
A sweet potato snack chip which is made by cooking dough that contains a sweet potato flour composition that includes sweet potato powder, sweet potato flakes and mixtures of these. The sweet potato snack chip has a chip density of from about 0.6 g / ml to about 2.0 g / ml, and a chip fracture strength of from about 400 gf to about 900 gf. The preferred dough formed from the sweet potato flour composition is sheetable and cohesive. Fabricated snacks made from this dough have desirable taste and texture characteristics.
Owner:KELLOGG NORTH AMERICA
Method of inhibiting water content variation of composition and use thereof
InactiveUS20060172059A1Suppress mutationReduce nutritionCosmetic preparationsPre-extraction tea treatmentAdditive ingredientMoisture
The present invention has objects for providing a method for inhibiting the moisture variation in compositions, a composition whose moisture variation is inhibited, and an agent for inhibiting the moisture variation in compositions. The objects are solved by providing a method for inhibiting the moisture variation in compositions comprising incorporating into a composition a saccharide-derivative(s) of α,α-trehalose as an effective ingredient, a composition whose moisture variation is inhibited by incorporating the saccharide-derivative(s), a moisture variation inhibiting agent containing the saccharide-derivative(s) as an effective ingredient, and uses thereof.
Owner:TAKEUCHI KANOU +2
Method for making a masa based dough for use in a single mold form fryer
InactiveUS20050260314A1Large particle sizeImprove uniformityDough treatmentPre-baking dough treatmentMoisture distributionTortilla chips
A method of making a masa-based dough for use in a single mold form fryer. The invention is an improved process of making a buoyant, low density, low moisture content dough that is easily sheetable and results in a fried tortilla chip-like product with a similar texture of traditional tortilla chips. Starch is added to corn masa dough to help control moisture release during frying. The high shear mixing of the dough entrains air through nuclei formation making the dough more buoyant, and results in a smaller particle size of the dough increasing the uniformity of moisture distribution. The uniformity of moisture distribution provides more uniform buoyancy of the masa-based dough as it travels through a single mold form fryer.
Owner:FRITO LAY NORTH AMERICA INC
Method for controlling snack product blistering through the use of solid lipid particles
InactiveUS6893673B2Reduce moisture contentAvoid blistersDough treatmentLeguminous plant bakery productsLipid particleRoom temperature
An improved method for controlling blister formation in fabricated, expanded snack products by utilizing discrete, solid lipid particles. These lipids must be solid at room temperature with a melting point above 100° F. such that they remain discrete and solid when mixed with the dough and are subsequently sheeted or extruded. During the toasting, frying, or baking step, the solid, lipid particles melt and soften and disrupt the starch matrix, thus allowing steam to escape and preventing blisters. The blisters are only prevented, however, in the localized area where a solid, lipid particle exists. Thus, by changing the level of solid, lipid particles in the dough, the size of resulting blisters can be controlled.
Owner:FRITO LAY NORTH AMERICA INC
Method of making a laminated dough product and a product produced thereby
InactiveUS20050042332A1Increase volumeImparting a fried-like textureDough treatmentConfectioneryCooking & bakingBaked goods
The invention provides a baking mixture of an edible oil and a low density maltodextrin for use in preparing baked goods such as pseudo-fried baked goods and laminated dough products. The glaze comprises at least one edible oil, and an anhydrous low-density maltodextrin. As a glaze, the mixture is used to at least partially coat the food intermediate. As a shortening-like composition, the mixture is applied to a baking dough wherein a process of sheeting and folding is used to create discrete layers within a laminated dough.
Owner:GENERAL MILLS MARKETING INC
Method of inhibiting water content variation of composition and use thereof
InactiveCN1738549AInhibit moisture fluctuationGuaranteed qualityCosmetic preparationsPre-extraction tea treatmentSugar derivativesBULK ACTIVE INGREDIENT
Owner:HAYASHIBARA BIOCHEMICAL LAB INC
High-protein, reduced-carbohydrate dessert and other food products
InactiveUS20050031755A1Effectively reducing the “net” carbohydrate totalIncrease nutritionDough treatmentBaking mixturesAdditive ingredientProtein isolate
A high-protein, low-carbohydrate bakery product comprising a first proteinaceous ingredient and a second proteinaceous ingredient selected from the group consisting of wheat protein isolate, wheat protein concentrate, devitalized wheat gluten, fractionated wheat protein, deamidated wheat gluten, hydrolyzed wheat protein, and combinations thereof are provided. Preferred bakery products further comprise an amount of resistant starch which replaces a portion of digestible carbohydrate therein.
Owner:MGP INGREDIENTS
Process for producing fermented breads comprising rice flour as the main component
InactiveUS20050153015A1Quality improvementNot work wellMilk preparationReady-for-oven doughsGlutenRice flour
On the production of bakery products using rice flour as a major material, the first object of the present invention is to provide a process for producing bakery products with improved qualities such as appearance, crumb, taste, and preservability, as well as satisfactory handleability. The second object of the present invention is to provide such bakery products having excellent qualities, which are obtainable thereby. The third object of the present invention is to provide premixed flours for producing the bakery products with improved qualities. The fourth object of the present invention is to provide fermented doughs for producing the excellent bakery products. The present invention solves the above objects by providing a process for producing bakery products comprising a step of fermenting dough comprising a rice flour, gluten, and less-fermentable saccharide; bakery products obtainable thereby; premixed flour suitable for producing the bakery products; and fermented doughs suitable for producing the bakery products.
Owner:HAYASHIBARA BIOCHEMICAL LAB INC
Manufacturing method of fried dough twist
The invention provides a manufacturing method of fried dough twist, and relates to the technical field of food processing. The manufacturing method of the fried dough twist comprises the steps of selecting materials, dough kneading for fermentation, shaping, frying, and cooling packaging. The manufacturing method of the fried dough twist is simple in operation, high in production efficiency and high in practicability; the manufactured fried dough twist is moderate in sweetness, crispy in mouth feel, fragrant and full-bodied in flavor, free of raw taste, tasty, refreshing, and not greasy, and does not contain saccharin, thereby being suitable for wide-range popularization.
Owner:SICHUAN SHENGHAI FOOD
Dehydrated edible beans in bread
InactiveUS20060003072A1Reduced flour contentDesirable flavorDough treatmentLeguminous plant bakery productsAdditive ingredientFood flavor
A bread product low in carbohydrate content is formed using an ingredient made from dehydrated beans. The ingredient is a reconstitutable bean powder particulate, and has been found to add flavor to the bread product. It can also partially substitute for wheat-based flour in a dough composition. The reconstitutable bean powder particulate may be made by a process including conditioning beans by hydration, cooking the conditioned beans, dehydrating the cooked beans, then comminuting the particulates to particular ranges.
Owner:ARCHER DANIELS MIDLAND CO
High-protein, reduced-carbohydrate bread and other food products
InactiveUS20050031756A1Effectively reducing the “net” carbohydrate totalIncrease nutritionDough treatmentBaking mixturesAdditive ingredientProtein isolate
A high-protein, low-carbohydrate bread product comprising a first proteinaceous ingredient and a second proteinaceous ingredient selected from the group consisting of wheat protein isolate, wheat protein concentrate, devitalized wheat gluten, fractionated wheat protein, deamidated wheat gluten, hydrolyzed wheat protein, and combinations thereof are provided. Preferred bakery products further comprise an amount of resistant starch which replaces a portion of digestible carbohydrate therein.
Owner:MGP INGREDIENTS
Full-Fat Soybean Flour-Containing Composition, and Egg Substitute Composition
InactiveUS20110008522A1Add flavorImprove textureDough treatmentDough/pre-mixesAdditive ingredientEgg substitute
A full-fat soybean flour-containing composition which is capable of improving flavor and texture of foods by using as a substitute for a part or the entirety of a basic ingredient of a food, or by additionally using as a novel basic ingredient, and a food prepared using the same are provided. In addition, an egg substitute composition which can be used in a food as an egg substitute and which contains a full-fat soybean flour as a principal component, and a food prepared using the same are provided. The full-fat soybean flour-containing composition of the present invention contains a full-fat soybean flour, a plant protein, an emulsifying agent, and a masking agent. Moreover, the egg substitute composition of the present invention contains a full-fat soybean flour, a plant protein, an emulsifying agent, and a masking agent, and can be used in a food as an egg substitute.
Owner:THE NISSHIN OILLIO GRP LTD
Reduced digestible carbohydrate food having reduced blood glucose response
ActiveUS8128977B2Reduced digestibleNon-digestibleDough treatmentLeguminous plant bakery productsBiotechnologySmall intestine
Reducing the digestion of digestible carbohydrates in a digestible carbohydrate-based material, and reducing the absorption of the digestion product(s) of digestible carbohydrates (that is, simple sugars) within the small intestine. The undigested digestible carbohydrate and the unabsorbed digestion products pass through the small intestines and into the colon, where they are fermented. In effect, the food materials made by practicing the present invention cause a controlled amount of digestible carbohydrate to by-pass the small intestine, resulting in the fermentation of digestible carbohydrates in the colon. The invention also provides for processing of a digestible carbohydrate-based ingredient with a non-digestible food film material, to form a reduced digestible carbohydrate food having a protective food film network, which can inhibit or prevent digestion of the digestible carbohydrate. The present invention also provides for processing of a digestible carbohydrate-based ingredient with a non-digestible food film material, to provide a resulting reduced digestible carbohydrate food containing a viscosity-building component that contributes to the formation of a viscous intestinal chyme that can inhibit or prevent digestion of the digestible carbohydrate and can inhibit adsorption of digestion products of digestible carbohydrates in the small intestine.
Owner:TECHCOM GRP LLC
Method and equipment for processing deep-fried dough sticks
InactiveCN101940231ASimple structureReduce volumeDough treatmentPre-baking dough treatmentMicrowaveEngineering
The invention provides a method and equipment for processing deep-fried dough sticks. By the method, material selection range is widen, and deep-fried dough sticks of various tastes and shapes can be produced by different combinations; and by the combination of the processing method and the special equipment, the yield is raised, the manual operation is reduced, and the conventional production mode is improved to realize the aim of the invention. The processing method comprises the following steps of: mixing various raw materials to obtain dough, preparing single or combined strip blanks which are round strip-shaped, flat strip-shaped, polygon-shaped, single strip-shaped, double strip-shaped, multiple strip-shaped, hollow or stuffed by manual or mechanical processing, and solely or jointly preparing the strip blanks into disk spiral, long strip-shaped or ring-shaped deep-fried dough sticks by the methods such as frying, roasting, steaming and microwave.
Owner:林万秋
Wrapper for sesame balls, sesame balls, and method for making sesame balls
The invention discloses a wrapper for sesame balls, which is made of water, glutinous rice flour, deepfreeze oil, white sugar, glucose, wheat starch, food improver, dietary alkali and purple potatoes. The glucose in the wrapper causes fast coloration of the sesame balls in frying. The food improver is capable of effectively improving machining property and water binding capacity of the sesame balls and enables the coat of each sesame ball to be crisp, each sesame ball to be expanded and dough to be soft and glutinous, and the food improver also enables the sesame balls to less apt to crack in deepfreezing and storage. The deepfreeze oil enables tissue and gloss of the sesame balls to be improved, flavor and taste of the sesame balls to be improved, and shelf life of the deepfreezed sesame balls to be prolonged. In addition, a purple potato filling is made to lead the sesame balls to be more nutrient and delicious. The sesame balls are full, pure in coloration and good in taste, sesame seeds are evenly inlaid onto the outside of each sesame ball, the fried sesame balls taste soft, cool and smooth, the sesame balls are non-sticky to teeth when eaten, and the sesame balls belong to a delicious daily snack popular with young and old.
Owner:云鹤食品有限公司
Reduced digestible carbohydrate food having reduced blood glucose response
ActiveUS20110038984A1Reduced digestibleNon-digestibleDough treatmentConfectioneryAdditive ingredientGlucose lowering
Owner:TECHCOM GRP LLC
Hydroxypropylmethylcellulose having high thermal gel strength, method for producing the same and food comprising the hydroxypropylmethylcellulose
ActiveCN102093482AHigh heat gelation temperatureHigh heat gel strengthDough treatmentCheese manufactureD-GlucoseGlucose polymers
Provided is hydroxypropylmethylcellulose having a high thermal gelation temperature and a high thermal gel strength and a method for producing the same and a food comprising the hydroxypropylmethylcellulose. More specifically, provided is hydroxypropylmethylcellulose having an average substitution degree of a methoxy group of 1.0 to 2.0 per glucose unit, an average substitution degree of a hydroxypropoxy group of 0.05 to 0.4 per glucose unit, and a A / B value of 0.305 or greater wherein A represents a substitution degree of a methoxy group directly substituted for a hydroxy group on carbon at position 6 in a glucose unit free from a hydroxypropoxy group-substituted hydroxy group, B represents a substitution degree of a methoxy group per glucose unit, and the A / B represents a value of A divided by B.
Owner:SHIN ETSU CHEM IND CO LTD
Ultra low fat, dry fry process of making donuts
The present invention provide a process of an ultra low fat donut. The process comprising of the steps of: providing batter comprising enriched wheat flour bleached, a fast-acting leavening agent and soy flour; handcutting the batter into donut pieces between 1.3 and 1.7 ounces; proofing the donut pieces and baking the pieces in a deck or convection oven.
Owner:DILULLO FR
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