Baking & Snack - November 2004 - 92

RECENT PATENTS

PIZZA CRUST
Ⅵ U.S. Patent No. 6,783,782
(Aug. 31, 2004), M. Larsen, et
al., assigned to The Pillsbury
Co., Minneapolis, MN.
This grooved, pre-proofed,
freezer-to-oven pizza
crust dough has
grooves on its
bottom surface
that result in a
uniformly cooked surface
upon baking.
ULTRASONIC COOKING
Ⅵ U.S. Patent No. 6,783,784 (Aug. 31,
2004), G. Skene, et al., assigned to Mars,
Inc., McLean, VA.
A system and method for forming a
cooked, shaped product include a flowable
substrate injected into shaping chambers
in a fixture configured to both shape and
cook the substrate. An ultrasonic energy
source in contact with the fixture vibrates
the walls of the shaping
chambers to cook the
substrate. The fixture also
may be configured to
produce a shaped,
hollow product
and a multilayer
product.
DIRECT-EXPANDED FOOD PRODUCTS
Ⅵ U.S. Patent No. 6,783,787 (Aug. 31,
2004), E. Bortone, assigned to Frito-Lay
North America, Inc., Plano, TX.
Improved dimensional design of an
extruder die assembly enhances extruded,
complexly shaped, direct-expanded food

products. The system includes an imprinting
insert element having a defined aperture
and at least one prong extending into the

96 / BAKING & SNACK / November 2004

aperture. It also has a forming insert element
having a second aperture positioned
downstream from the imprinting insert
element. The shape of the second aperture
has at least one projection extending into the
second aperture. The improved extruder
die assembly is designed for a wide variety
of extrusion devices common in the food
industry.
DEFLAVORED SOY
Ⅵ U.S. Patent No. 6,787,173 (Sept. 7, 2004),
A. Akashe, et al., assigned to Kraft Foods
Holdings, Inc., Northfield, IL.
Soy-derived materials such as soy milk,
soy flour, soy concentrates and soy protein
isolates are deflavored by adjusting the
pH of an aqueous composition of the
soy materials to between nine to 12 to
solubilize the soy proteins and to release
the flavoring compounds. After this, the
pH-adjusted composition is passed through
an ultrafiltration membrane having a
molecular weight cutoff up to about
50,000 Da, under conditions at which
the flavoring compounds pass through
the membrane, leaving the retained soy
material with improved flavor.
SOYBEAN PECTIN
Ⅵ U.S. Patent No. 6,787,177 (Sept. 7, 2004),
P. Crandall, et al., assigned to Soy Pectin,
Inc., Fayetteville, AR.
This process for extracting pectin from
waste hull/hypocotyl streams during
soybean processing uses chemical extracting
agents in addition to or in conjunction with
heat and agitation applied to soy waste.
The pectin is then precipitated in alcohol,
washed and dried. A process for whitening
the extracted pectin is also described.
READY-TO-BAKE DOUGH
Ⅵ U.S. Patent No. 6,790,467 (Sept. 14,
2004), K. Kostival , et al., assigned to Nestec
S.A., Vevey, Switzerland.
A ready-to-bake dough product
contains a shaped filling that is sized and
configured to minimize or avoid exposure
or spilling during processing, handling
or baking. The shape of the filling is
configured such that it has a shorter
distance vertically than horizontally. The
shape of the filling may be in the form of

a rectangle, triangle, pentagon, hexagon,
half circle, diamond, trapezoid, oval or
similar shapes.
AERATED FOOD PRODUCT
Ⅵ U.S. Patent No. 6,793,953 (Sept. 21,
2004), P. Zietlow, et al., assigned to General
Mills, Inc., Minneapolis, MN.
This method prepares aerated food
products such as marshmallows, having
a nutritionally fortified ingredient. It
uses a liquid sugar confection blend of a
saccharide and a foam structuring agent.
A dry particulate including a nutritional

fortifying ingredient is added to the liquid
confection blend. The blend is aerated to
form a plastic foam, then extruded under
heat. The result is allowed to cool and
solidify to form a set confection and dried.
The products can be used in a number of
foods including baked foods.
LIPID PAN RELEASE
Ⅵ U.S. Patent No. 6,793,959 (Sept. 21,
2004), D. Nakhasi, et al., assigned to Bunge
Foods Corp., Bradley, IL.
Medium-chain triglyceride oils are
interesterified with long-chain domestic
oils to form interesterified structured
lipids. These structured lipids find special
application in pan-release cooking
compositions. The products have a relatively
low viscosity of between about 20 cp and
about 52 cp, with a smoke point that is
especially suitable for cooking applications.
Baking & Snack - November 2004

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