Baking & Snack - April 2005 - 104

RECENT PATENTS

NUTRITIONALLY BALANCED FOOD
Ⅵ US Patent No. 6,827,954 (Dec. 7, 2004),
R. Prosise, et al., assigned to Mid-America
Commercialization Corp., Manhattan, KS.
This tasty, ready-to-eat, nutritional
food provides a balanced mix of amino
acids, fat and carbohydrates. It is common
for foods to be convenient and tasty but
unhealthy; inconvenient to prepare or
perishable but nutritious; or nutritious
and convenient but unappealing. The
nutritious foods covered by this patent
are formulated and processed such that
they resolve consumers' dilemma of eating
healthy or enjoying what they eat.
HIGH-PROTEIN BAR
Ⅵ US Patent No. 6,827,955 (Dec. 7, 2004),
D. McCabe, Largo, FL.
A high-protein multilayer food product
with at least one of the layers containing
25% protein may further include a highprotein coating. The product is novel
because of its multilayer appearance, highprotein content and low levels of fat and
carbohydrates typically associated with
sports bars. The formula can be varied to
offer a variety of tastes and textures.
OAT, CORN GRIT PRODUCTS
Ⅵ US Patent No. 6,827,956 (Dec. 7, 2004),
J. Hansa, et al., assigned to The Quaker
Oats Co., Chicago, IL.
A coated corn grit product uses

E

individual pieces of corn grit and a fat-free
coating. The coating is made from selected
materials including colorants, flavors,
nutrients and sweeteners.
This patent also describes coated,
uncooked flaked oat products and
methods of making them. The oat product
may vary
to contain
uncooked
oat flakes
and a fatfree coating
adhered to the
oat flakes; an
agglomerated
oat product
having coated
oat flakes and a fat-free coating; a flavored
oat product in bulk with oat flakes coated
with a fat-free coating; or a flavored oat
product in bulk comprising oat flake
agglomerates having a fat-free coating.
TOASTER PASTRY
Ⅵ US Patent No. 6,827,958 (Dec. 7, 2004),
M. Brown, et al., assigned to Morrison
Lamothe, Inc., Toronto, ON.
This method for making a toaster pastry
includes formulating dough that includes
25 to 44% wheat flour, 13 to 35% wheat
farina, 1.5 to 2.5% shortening and 25 to
35% water. Cubed puff pastry shortening is
added at 5 to 15%, and the ingredients are

blended yielding a heterogeneous mixture
of the shortening cubes and the remaining
ingredients. The method further instructs
forming the dough into a layered structure,
which includes a single base sheet of the
dough covered with a pastry filling and
topped with a single sheet of the pastry
blended dough.
FRYING SNACK PIECES
Ⅵ US Patent No. 6,830,767 (Dec. 14,
2004), L. Teras, et al., assigned to The
Procter & Gamble Co., Cincinnati, OH.
Uniformly shaped snack chips, preferably
tortilla-type chips, with raised surface
features can be made from dough comprising
pre-cooked starch-based material and
pregelatinized starch. Preferably, the snack
chips have raised surface features including
12 to 40% large surface features, 20 to 40%
medium surface features and 25 to 60% small
surface features. In one variant, the average
thickness of the snack chip was between 1
and 3 mm; the average thickness of raised
surface features ranged from 2.3 to 3.2 mm;
the maximum thickness of the chip was less
than 5.5 mm; and the coefficient of variation
of the chip thickness was greater than 15%.
SNACK PRODUCT
Ⅵ US Patent No. 6,830,768 (Dec. 14,
2004), S, Neidlinger, et al., assigned to
Nestec S.A., Vevey, Switzerland.
A cooked-extruded-expanded

nhance your products by adding flavorings, oils or glazes...

with a Fedco® Spin Disk Applicator

The SPIN DISK APPLICATOR provides
100% uniform liquid coating to products
such as crackers, croissants, Danish, pizza
crusts and more.

call 1.800.999.3327
'PeerIess Foror visitmoreourinformation
website at www.thepeerlessgroup.us
THE P E E R L E S S G R O U P

For more information, see Page 117

106 / BAKING & SNACK / April 2005
http://www.thepeerlessgroup.us
Baking & Snack - April 2005

Table of Contents for the Digital Edition of Baking & Snack - April 2005
