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Class Information
Number: 426/439
Name: Food or edible material: processes, compositions, and products > Processes > Heat treatment of food material by contact with glyceridic fat or oil, e.g., potato chip frying, etc. > Farinaceous cereal dough or batter product, e.g., doughnut, etc.
Description: Processes wherein the material treated is either a farinaceous cereal dough or batter product.
Sub-classes under this class:
Patents under this class:
| Patent Number |
Title Of Patent |
Date Issued |
| 7438942 |
Hard sugar coating method |
Oct. 21, 2008 |
| 7037546 |
Method for maintaining designed functional shape |
May. 2, 2006 |
| 7033626 |
Production of edible products |
Apr. 25, 2006 |
| 7029715 |
Methods and systems for automatically extruding and cutting dough-based products having pre-selected weights |
Apr. 18, 2006 |
| 6893673 |
Method for controlling snack product blistering through the use of solid lipid particles |
May. 17, 2005 |
| 6869633 |
Automated food frying device and method |
Mar. 22, 2005 |
| 6838108 |
Production process of a new appetizer and product obtained |
Jan. 4, 2005 |
| 6830767 |
Method for constrain-frying snack pieces having intact surface features |
Dec. 14, 2004 |
| 6827958 |
Toaster pastry |
Dec. 7, 2004 |
| 6746702 |
Method of preparing a snack product from a cooked cereal dough |
Jun. 8, 2004 |
| 6689408 |
Method for deep-frying products to be deep-fried and device for carrying out this method |
Feb. 10, 2004 |
| 6630190 |
Tostada forming and cooking |
Oct. 7, 2003 |
| 6610344 |
Process for making a shaped snack chip |
Aug. 26, 2003 |
| 6572910 |
Process for making tortilla chips with controlled surface bubbling |
Jun. 3, 2003 |
| 6558730 |
Potato-based fabricated snacks made from continuously sheeted doughs and methods for controlling the texture and organoleptical properties thereof |
May. 6, 2003 |
| 6521281 |
Dough compositions made with dehydrated potato flanules |
Feb. 18, 2003 |
| 6511689 |
Methods and systems for automatically extruding and cutting dough-based products having pre-selected weights |
Jan. 28, 2003 |
| 6497910 |
Oil absorption retarder |
Dec. 24, 2002 |
| 6436459 |
Low-fat snacks having improved eating qualities and dough compositions used to prepare low-fat fabricated snacks |
Aug. 20, 2002 |
| 6432465 |
Dough compositions used to prepare reduced and low-calorie snacks |
Aug. 13, 2002 |
| 6395323 |
Low-fat snacks having improved eating qualities and dough compositions used to prepare low-fat fabricated snacks |
May. 28, 2002 |
| 6320028 |
Soy isoflavone concentrate process and product |
Nov. 20, 2001 |
| 6291008 |
R-T-E cereal and method of preparation |
Sep. 18, 2001 |
| 6287622 |
Dough compositions made with dehydrated potato flanules |
Sep. 11, 2001 |
| 6277421 |
Food product comprising masa flavored flour |
Aug. 21, 2001 |
| 6255337 |
Anti-first-pass effect compounds and citrus extract |
Jul. 3, 2001 |
| 6245378 |
Nutritional supplement for facilitating skeletal muscle adaptation to strenuous exercise and counteracting defatigation in asthenic individuals |
Jun. 12, 2001 |
| 6235333 |
Process for preparing potato-based, fried snacks |
May. 22, 2001 |
| 6228414 |
Low-fat snacks having improved eating qualities and dough compositions used to prepare low-fat fabricated snacks |
May. 8, 2001 |
| 6177116 |
Potato-based dough composition and chips made therefrom |
Jan. 23, 2001 |
| 6129939 |
Method for making bowl-shaped snack food products |
Oct. 10, 2000 |
| 6117466 |
Formed chips and method of production thereof |
Sep. 12, 2000 |
| 6083545 |
Ravioli seam sealer |
Jul. 4, 2000 |
| 6054166 |
Process of making extrusion cooked snack product |
Apr. 25, 2000 |
| 5997935 |
Crisp fried in grapeseed oil |
Dec. 7, 1999 |
| 5955131 |
Method of sandwiching soft and smooth fluid food as a flat shape with uniform thickness |
Sep. 21, 1999 |
| 5935631 |
Reduced calorie fried snacks having a cooling sensation when placed in the mouth |
Aug. 10, 1999 |
| 5928700 |
Fried snack pieces and process for preparing |
Jul. 27, 1999 |
| 5928701 |
Process for making fat-free corn chips |
Jul. 27, 1999 |
| 5925396 |
Fried snack pieces and process for preparing |
Jul. 20, 1999 |
| 5922386 |
Fried snack pieces and process for preparing |
Jul. 13, 1999 |
| 5904940 |
Use of thermally-inhibited subsequently enzymatically-treated starches in food products |
May. 18, 1999 |
| 5904941 |
Use of enzymatically-treated starches as viscosifiers and their use in food products |
May. 18, 1999 |
| 5846589 |
Process of making a reduced oil snack chip |
Dec. 8, 1998 |
| 5795608 |
Process for preparing coating particles used for a fried food |
Aug. 18, 1998 |
| 5652010 |
Production of masa corn-based products |
Jul. 29, 1997 |
| 5576041 |
Process for producing latticed fried food and product thereof |
Nov. 19, 1996 |
| 5554402 |
Process for preparing baked food products having little or no fat using an oat component as a fat replacement |
Sep. 10, 1996 |
| 5505978 |
Baked corn-based product and process |
Apr. 9, 1996 |
| 5492711 |
Precooked preservative-free commercial semi-manufactured product for processing to give a crispy food suitable as a snack |
Feb. 20, 1996 |
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