Baking&Snack - April 2013 - 123

PATENTS

Ribbon cutter for sandwich cookies

Bread cone

To continuously produce sandwich cookies with a high volume
of filling, a bottom base cake is conveyed. After being detected, a
signal or timing mechanism activates a guillotine knife to open
a die aperture depositing the filling on the base cake and closing
it once a predetermined amount has been applied. Severing of
the filler ribbon prevents further flow until the next bottom base
cake is detected, and the die aperture is again opened.

Cone-shaped bread is made using a dough
mixture with solid flaked fat pieces to impart
a light, flaky texture. The cone is created by
an initial forming and cooking step followed
by multiple baking steps.
US Patent No. 8,349,384 (Jan. 8, 2013), E. Huxel, et al., assigned
to Conics Foods, Inc., New York, NY.

US Patent No. 8,334,005 (Dec. 18, 2012), C. Robinson, et al.,
assigned to Kraft Foods Global Brands LLC, Northfield, IL.

Rheologically balanced high-fiber ingredient
Microwavable hot dog with bun
This method of packaging a hot dog and a fully baked
bun suits microwave cooking and includes sealing the
hot dog with high moisture content in an inner film
wrapper. The inner wrapper can be opened prior to
microwave cooking, and the hot dog placed adjacent
to a bun with low moisture content prior to microwave
heating. An extended refrigerated shelf life reduces heating times.
The product has a refrigerated shelf life of at least 75 days.
US Patent No. 8,354,131(Jan. 15, 2013), R. Gan, et al., assigned to
Kraft Foods Global Brands LLC, Northfield, IL.

A high-fiber blend, including stiffening and plasiticizing agents,
replaces part of the flour in dough without substantially affecting
the dough’s rheological properties. High-fiber food products can
then be made from the dough using conventional commercial
manufacturing equipment and processes. The blend can produce
foods that meet FDA requirements for fiber-related health claims.
The invention also includes a method of making the blend, which
measures the rheological property of the stiffening and plasticizing
agents. These are then combined in amounts that will allow the resulting blend to provide a high level of fiber to a food product without substantially affecting the rheological properties of the dough.
US Patent No. 8,354,134 (Jan. 15, 2013), W. Atwell, et al., assigned to Cargill, Inc., Wayzata, MN.

Enzymes reduce staling
High-sucrose dough such as cake dough tends to inhibit the activity of an anti-staling amylase such as Novamyl.RTM. Analysis of
the 3D structure of Novamyl.RTM. shows that sucrose may bind
to the active site in a fashion different from the substrate or inhibitor, and this finding is used to design sucrose-tolerant variants.
US Patent No. 8,361,526 (Jan. 29, 2013), L. Beier, et al., assigned
to Novozymes A/S, Bagsvaerd, Denmark.

Make whole grain cereal flakes
This method for producing cereal flakes introduces undegraded
whole grain groats and a binder into a low-shear extruder and
cooks the blend in the extruder to gelatinize the binder, thus
forming an extrudate. Flakes are then formed from the extrudate
by feeding it into rolls and compressing it to a thickness of approximately 0.03 to 0.08 in., then toasting and drying the flakes.
US Patent No. 8,361,528 (Jan. 29, 2013), L. Schopf, et al., assigned to Hearthside Food Solutions LLC, Downers Grove, IL.

Better whole grain foods
A recombined whole grain flour selectively controls particle size of
the milled bran and germ so that these particulates provide minimal visual impact to the final whole grain baked food. The visual
and color impact associated with the bran and germ particulates
are substantially eliminated from baked foods. The flour enables
products to incorporate the health advantages associated with
whole grains while eliminating the characteristic differences.
US Patent No. 8,361,532 Jan. 29, 2013), M. David, et al., assigned
to General Mills, Inc., Minneapolis.

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Enzyme improves bread softness
A xylanase identified from a bacterial strain of Paenibacillus
pabuli can increase the shelf life of baked products. More specifically, the xylanase in combination with a maltogenic amylase
further improves the softness of bread crumb without having
detrimental effects on elasticity.
US Patent No. 8,361,529 (Jan. 29, 2013), F. Becker, et al., assigned
to Novozymes A/S, Bagsvaerd, Denmark.

April 2013 / Baking & Snack / 123

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Baking&Snack - April 2013

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