Baking&Snack - August 2011 - 117

RECENT PATENTS

117

LAYERED CEREAL BARS

■ US Patent No. 7,919,134 (April 5, 2011), B. Froseth, et al., assigned to General Mills, Inc., Minneapolis, MN. A non-cooked cereal bar contains inulin and has a total nutrient level equal to or greater than that of a single serving of ready-to-eat (RTE) cereal with milk. The cereal layer features RTE cereal, highprotein rice pieces and texturized vegetable protein in a ratio of about 2:1:1.
PATTERNED PELLET SNACKS

a second seasoning component such as potassium chloride or sea salt reduces the amount of the first seasoning required for flavoring a food product. For example, a snack food can use less sodium chloride, with a mean particle size less than 20 μ, as a component in a seasoning or as a separate seasoning. Even with less sodium, the snack retains the desirable salty flavor associated with sodium chloride when combined with other salts and flavorings.
CALCIUM-FORTIFIED BREAD DOUGH

■ US Patent No. 7,931,928 (April 26, 2011), D. Emerson, et al., assigned to Frito-Lay North America, Inc., Plano, TX. An expandable half-product or pellet suitable for cooking by microwave oven (or other method such as frying) results in a non-uniform, random design while having a distinct pattern or style. The stress cracks created by a controlled drying process help to achieve the design. Extruded half-products are first casehardened to create an outer skin that requires an internal buildup of pressure to penetrate. After the creation of the outer skin by drying in an oven or ambient air, the half-product is heated to permit the vapor pressure of the moisture inside to break through the outer skin and escape. Such escape points induce stress cracks in random places in the half-product.
EXPANDED FOOD CRACKERS

■ US Patent No. 7,927,640 (April 19, 2011), K. Lang, et al., assigned to Delavau LLC, Philadelphia, PA. Calcium additives can be used for fortifying baked goods, such as bread products, and are particularly useful for fortifying leavened baked goods. The patent describes methods for preparing the calcium additives and using them to fortify baked goods. Generally, the calcium additives comprise intimate admixtures calcium carbonate and an acid such as citric acid.
PLASTIC FAT COMPOSITION

liquid egg substitute or whole egg powder and water, providing an edible egg product with a higher level of protein and lower levels of cholesterol and fat per serving than normally found in natural eggs. The blend includes major amounts of a soy protein concentrate and minor amounts of lecithin, preferably a de-oiled lecithin obtained from soybeans. In an alternative embodiment, the blend includes a soluble dietary fiber, such as a digestion-resistant maltodextrin, in addition to the soy protein and lecithin. The level of dietary fiber is less than that of soy protein but greater than that of lecithin.
CEREALS WITHOUT PRESERVATIVES

■ US Patent No. 7,918,157 (April 5, 2011), R. Van Den Berghe, assigned to Incomec-Cerex NV, Brakel, Belgium. An improved pressure-baking apparatus produces puffed crackers from a cereal or other food material. The baking machine provides enhanced control of expansion to produce a greater range of crackers. A baking mould features a fixed upper die plate, a lower punch plate and a peripheral mould plate in between.
SODIUM REDUCTION

■ US Patent No. 7,927,647 (April 19, 2011), M. Andou, et al., assigned to The Nisshin OilliO Group, Ltd., Tokyo, Japan. A plastic fat composition to be used mainly as a margarine or shortening has a low content of trans fatty acids and superior qualities without generating coarse crystals, although it includes a large amount of palm-based fats. The plastic fat is composed as follows: Fat A, which is a palm-based fat having an iodine value of no greater than 62; fat B, which is a transesterified oil containing 20 to 60% by mass of a saturated fatty acid having 12 to 14 carbon atoms, and 40 to 80% by mass of a saturated fatty acid having 16 to 18 carbon atoms; and fat C, which is a vegetable oil other than fat A and has a melting point of no higher than 25° C. All fats are in an oil phase, and the ratio of the content of fat A to the content of fat B ranges from 0.5 to 5.5.
EGG ENHANCEMENT

■ US Patent No. 7,935,376 (May 3, 2011), L. Wilson, et al., assigned to Kellogg Company, Battle Creek, MI, and the US as represented by the Secretary of Agriculture, Washington, DC. The starch in a waxy grain is gelatinized throughout, allowing the cooked waxy grains to be stored for prolonged times in airtight or conventional cereal containers with liners without acquiring rancid odors or tastes even in the absence of preservatives that inhibit the development of rancidity. Preferably, the whole grain is a waxy wheat having a protein content of no more than 14% by dry weight. The patent also describes the processes for preparing the waxy whole-grain food products.
VACUUM-BONDED COOK SURFACE

■ US Patent No. 7,926,418 (April 19, 2011), W. Groll, assigned to All-Clad Metalcrafters LLC, Canonsburg, PA. The first metal sheet of a composite griddle plate and a core plate of a metal having a relatively high coefficient of heat conductivity and remains in contact with the aid of a vacuum.
THERMALLY STABLE ENCAPSULATED ACTIVES

■ US Patent No. 7,923,047 (April 12, 2011), M. Jensen, et al., assigned to ConAgra Foods RDM, Inc., Omaha, NE. To reduce dietary sodium intake, a portion of a seasoning has a mean particle size of less than or equal to 20 μ. This first seasoning component includes a salt, while www.bakingbusiness.com

■ US Patent No. 7,927,648 (April 19, 2011), A. Grusby, assigned to Archer Daniels Midland Co., Decatur, IL. A blend for enhancing or replacing eggs in foods is mixed with natural liquid eggs,

■ US Patent No. 7,955,630 (June 7, 2011), N. Boghani, et al., assigned to Kraft Foods Global Brands LLC, Northfield, IL. A thermally stabilized active composition such as a high-intensity sweetener and a high molecular weight polymer combine to resists degradation at higher temperatures such as those used for extruding with a high molecular weight polyvinyl acetate. August 2011 / BAKING & SNACK

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Baking&Snack - August 2011

Table of Contents for the Digital Edition of Baking&Snack - August 2011