Baking & Snack - March 2010 - 103

112

RECENT PATENTS

CAKE-MAKING METHOD

◾ US Patent No. 7,638,153 (Dec. 29,
2009), R. Shuford, IV, Chula Vista, CA.
This cake-making method results in
a cake having a standard cake base and a
viscous, semi-liquid flavored filling. The
resulting cake does not have any external blemishes or apertures on its external
surface. The method does not require
cutting, penetrating or trenching the cake
to insert the filling; the entire cake is prefilled before baking.

first color. The base has a coating of cornstarch, powdered sugar and optionally
food coloring. The coating is a second
color different from the base and is in
a quantity sufficient to obscure the first
color. Preferably, glycerine is used to adhere the coating to the cereal base. Two
methods of making the RTE cereal are
also described in the patent.
DONUT WITH SIX APPENDAGES

◾ US Design Patent No. D607,176;
D607,177; D607,178; (Jan. 5, 2010), C.
Roskam, assigned to Roskam Baking
Co., Grand Rapids, MI.

SOY PROTEIN PRODUCTS WITH
REDUCED OFF-FLAVOR

◾ US Patent No. 7,638,155 (Dec. 29,
2009), A. Irwin, et al., assigned to Solae,
LLC, alo Alto, CA.
Producing soy protein products such
as soy protein isolates and soy protein
flour with reduced off-flavors involves
a 3-step process, including extraction
using a mixture of supercritical carbon
dioxide and an organic solvent. The soy
protein isolates produced by the processes are suitable for use in numerous
food products.

high production rates without substantial loss of extrusion functionality and
extrudability. This is accomplished by
replacing a substantial portion of at least
one flour with a gelatinized, enzymeresistant starch type III ingredient or
bulking agent as a reduced-calorie, highfiber flour replacer. The resistant starch
type III ingredient or bulking agent contains an enzyme-resistant starch type
III having a melting point with an endothermic peak temperature of at least
about 140°C (284°F), and may have a
water-holding capacity of less than 3 g
water per g of the starch-based bulking
agent. The total dietary fiber retention
of the gelatinized, starch-based bulking
agent is about 90% by weight after extrusion using a die temperature of least
about 100°C (212°F), and a die pressure
of at least about 150 psig.
METHOD FOR MAKING BISCUITS

HIGH-FIBER, LOW CALORIE, EXTRUDED,
EXPANDED FOOD

◾ US Patent No. 7,655,266 (Feb 2, 2010),
Y. Ichiki, assigned to Meiji Seika Kaisha,
Ltd., Tokyo, Japan.
This biscuit-making method includes
dispensing dough into an agitator then

◾ US Patent No. 7,648,723 (Jan. 19, 2010),
J. Zimeri, et al., assigned to Kraft Foods
Global Brands LLC, Northfield, IL.
An extruded, directly expanded,
high-fiber reduced-calorie food product
such as a ready-to-eat (RTE) cereal or
a sweet or savory snack is produced at

COLOR-CHANGING CEREAL
AND METHOD

◾ US Patent No. 7,648,722 (Jan. 19, 2010),
J. Farinella, et al., assigned to The Quaker
Oats Co., Chicago, IL.
This ready-to-eat (RTE) cereal is capable of changing color upon immersion
into milk or another aqueous medium.
The cereal base has a non-dispersible

BAKING & SNACK / March 2010

further dispensed the dough into die cavities. The dough is compressed into the
cavities by a device and then ejected from
the cavities by pushing the dough from the
top of the die out of the bottom and onto
an apron, using an ejection mechanism.
Baking & Snack - March 2010

Table of Contents for the Digital Edition of Baking & Snack - March 2010
