Baking&Snack - August 2011 - 118

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RECENT PATENTS

DELIVERY OF ACTIVE AGENTS

STUFFED DOUGH POCKET

BREADMAKING TECHNIQUE

■ US Patent No. 7,931,923 (April 26, 2011), T. Hayashi, et al., assigned to Rheon Automatic Machinery Co., Ltd., Tochigi-ken, Japan. A block of bread dough is mixed from the raw materials. Next, a bar-like dough is created by rolling or folding the sheet, and then the dough is cut and placed in a baking mould so that at least one cutting plane faces upward. Any air bubbles between layers of the bar-like pieces of dough can escape from a cutting surface when they rise and expand during the fermenting and baking steps.
EDIBLE OIL COMPOSITION

■ US Patent No. 7,931,930 (April 26, 2011), K. Lang, assigned to Delavau LLC, Philadelphia, PA. This invention provides edible compositions comprising pharmaceutically or nutraceutically active agents in particulate form homogeneously dispersed in a fat matrix, such as chocolate or chocolate compound coating.
CORN-BASED SNACK

■ US Patent No. D636,971 (May 3, 2011), D. Diermeier, et al., assigned to Frito-Lay North America, Inc., Plano, TX. The ornamental design for a corn-based, ready-toeat snack piece, as shown.
COATED SNACK PRODUCTS

■ US Patent No. 7,943,188 (May 17, 2011), J. Pienkos, assigned to Innovaport LLC, Milwaukee, WI. A food product that includes a doughformed pocket, a portion of a food stuffing material captured within the pocket, and a protrusion coupled to the pocket that is capable of being grasped. When grasped, the protrusion supports the pocket. The food product relates to pocket foods such as pierogies, ravioli and similar foods.
BREADCRUMB MANUFACTURING

■ US Patent No. 7,955,633 (June 7, 2011), U. Bracco, et al., assigned to Costa D’Oro S.p.A., Perugia, Italy. An edible oil composition, particularly for frying and cooking foods, showcases a high stability under thermal stress, with less degradation during frying and cooking and less absorption the degradation products on the surface of the food. The composition includes vegetable oils characterized by a weight ratio of monounsaturated fatty acids to polyunsaturated fatty acids in the range from 5:8, a percentage by weight of saturated fatty acids in the range from 18 to 22%, and a content of antioxidants in the range from 50 to 500 ppm. Advantageously, these antioxidants are produced by molecular distillation from natural lipid starting materials.
FLOUR DOUGH IMPROVEMENT

■ US Patent No. 7,935,372 (May 3, 2011), G. Slegers, et al., assigned to Frito-Lay Trading Company (Europe), GmbH, Bern, Switzerland. A snack product is prepared by coating a core with at least two layers, while a coating layer of a dough material located farther inward expands more strongly than an outer layer. The outer coating layer is broken on a part of the surface of the core; thereupon, the thus coated core is heated. A completely new and distinguishing exterior is formed as the inner core breaks through the outer layer.
RANCIDITY PREVENTION IN WHOLE-GRAIN CORN

■ US Patent No. 7,938,060 (May 10, 2011), G. Manak, et al., assigned to Southeastern Mills, Inc., Rome, GA. A method of manufacturing breadcrumbs, including the forming a mixture, extruding it into loaves, surface drying them in a first drying step, comminuting the loaves into smaller particles and then further drying the particles in a second drying step to obtain the breadcrumbs.

HIGH-SPEED GRIDDLE

■ US Patent No. 7,931,924 (April 26, 2011), J. Soe, et al., assigned to Danisco A/S, Copenhagen, Demark. To improve the rheological properties and finished products of flour dough, an effective amount of an oxidoreductase capable of oxidizing maltose, in particular a hexose oxidase, is added.

■ US patent No. 7,955,634 (June 7, 2011), A. Koechner, et al., assigned to The Quaker Oats Co., Chicago, IL. Whole corn kernels are fractured into pieces and heat treated to inactivate rancidity-causing enzymes. More than 40% by weight of the fractured whole-grain corn products pass through a size 8 screen. The stabilized whole-grain corn can be milled into grits, meal and flour.

■ US Patent No. 7,946,224 (May 24, 2011), D. McFadden, assigned to Turbochef Technologies, Inc., Atlanta, GA. A high-speed griddle receives food products upon the heated platens. A clamshell cover seals with the platen’s cook surface creating an enclosed cooking chamber. An electromagnetic energy source emits energy into the chamber with a frequency selected to cause internal heating of food products. In addition, a convection air system provides heated airflow into the chamber. The heated platen, electromagnetic energy source and convection air system cooperate to rapidly cook foods.

BAKING & SNACK / August 2011

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Baking&Snack - August 2011

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