Baking&Snack - May 2013 - 111

PATENTS

Reduced-calorie flour replacer

Granola products with chocolate

An enzyme-resistant starch having a melting point of at least about
284° F (140° C) is produced in yields of at least 25% by weight,
based upon the weight of the original starch ingredient. A gelatinization stage, nucleation/propagation stage and preferably a
heat-treatment stage produces the reduced-calorie starch-based
compositions containing the enzyme-resistant starch. Its high
melting point permits its use in baked food formulations without
substantial loss of enzyme resistance upon baking. The bulking
agent having at least 30% by weight of the enzyme-resistant starch
may be used in extruded, sheeted or rotary-moulded bars.

To avoid problems such as chocolate separation, smearing
and off-flavors in production of granola products, chilled
chocolate containing dextrose is added to granola ingredients
prior to the addition of a sugar binder that is formulated
to perform as required at about 85 to 90° F (29 to 32° C)
or colder. The chocolate ingredient can be used in baking
granola containing chocolate or in cooling and packaging
granola products such as breakfast cereals and granola bars.
US Patent No. 8,367,143 (Feb. 5, 2013), g. Clanton, et al.,
assigned to General Mills, Inc., Minneapolis.

US Patent No. 8,367,139 (Feb. 5, 2013), L. Haynes, et al., assigned
to Kraft Foods Global Brands LLC, Northfield, IL.

Whole grain composite foods
Fried rolled snack
This snack has a light, crispy texture and
is made from starch-based dough, which
is rolled and cooked in hot oil. The fatty
acid chain is disposed within the helical
amylose molecules in the dough and provides structural
support within the helix, controlling inward expansion of the
rolled snack during frying.
US Patent No. 8,377,493 (Feb. 19, 2013), T. Crosby, et al.,
assigned to Frito-Lay North America, Inc., Plano, TX.

Pelletizing cooked, tempered, whole cereal grain particles
in the presence of vegetables, fruit or cheese continuously
creates a shredded or flaked whole grain product with food
composite, such as RTE cereals and sweet and savory snacks.
An enrobing coating containing chocolate can be applied
to a baked, shredded laminate product of the pelletization,
wherein the shredded product may also include fruit added
and present during pelletization.
US Patent No. 8,367,142 (Feb. 5, 2013), J. Karwowski, et al.,
assigned to Kraft Foods Global Brands LLC, Northfield, IL.

Universal potato chip cooker
Whole grain baked foods

The ornamental design for a cookie, as shown.

This production system controls the cooking process of
potato slices from the initial to the final stages. Slices are
deposited in hot cooking oil to develop a slice pack that is
carried along a cooking path being agitated and mixed by
paddle or tumbled so that individual slices receive maximum
contact with the cooking oil. The
fryer can be divided into one or
more stages where cooking times
and temperatures are selected and
maintained to produce potato
chips of different styles, having final moisture contents in
the range of 1.2 to 2%. The system includes temperature and
oil circulation controls for the oil heat exchangers dedicated
to each stage of a cooking protocol. Multiple variable-rate,
rotatable paddlewheel assemblies positioned along the
cooking path provide thorough agitation of the potato pack
and encourage oil contact with individual slices for consistent
final moisture for every chip.

US Design Patent No. D676,216 (Feb. 19, 2013) S. Peterson, et al.,
assigned to Societe des Produits Nestle, S.A., Vevey, Switzerland.

US Patent No. 8,372,467 (Feb. 12, 2013), A. Caridis, et al.,
assigned to Heat and Control, Inc., Hayward, CA.

By selectively controlling the particle size of milled bran and germ
constituents used in a recombined whole grain flour, the visual
and color impact associated with bran and germ particulates can
be substantially eliminated from the whole grain product. Breads,
mixes and biscuits made with the recombined whole grain flour
have the health advantages associated with whole grains while
eliminating the characteristic visual color differences noticeable
within a whole grain crumb due to visually identifiable bran and
germ particulates found in traditional whole grain products.
US patent No. 8,372,466 (Feb. 12, 2013), J. Mingus, et al.,
assigned to General Mills, Inc., Minneapolis.

Cookie design

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