Roland C Abate

US Patent:

6645541, Nov 11, 2003

Filed:

Oct 22, 2001

Appl. No.:

10/021136

Inventors:

Kazuaki Morii - Sakurai, JP
Kiyoshi Morii - Sakurai, JP
Simpey Kuramoto - Allendale NJ
Roland Abate - Allendale NJ

Assignee:

Wynn Starr Flavors, Inc. - Allendale NJ
Morii Foods Co., Ltd. - Sukurai

International Classification:

A21D 1300

US Classification:

426559, 426241, 426242, 426445, 426808

Abstract:

Methods for preparing a puffable food product suitable for cooking by microwaving, deep fat frying and hot air cooking are disclosed. The methods include mixing a starch with water at a temperature and for a time sufficient to at least partially gelatinize the starch, forming the mixture into a sheet and subjecting the sheet to a steam treatment to fully gelatinize the starch. The sheet is then cooled and cut into pellets of a desired shape and the pellets are dried. The inclusion of flavoring ingredients to improve the puffability is also disclosed.

US Patent:

20020058093, May 16, 2002

Filed:

Mar 20, 2001

Appl. No.:

09/812803

Inventors:

Kazuaki Morii - Sakurai-shi, JP
Kiyoshi Morii - Sakurai-shi, JP
Simpey Kuramoto - Allendale NJ, US
Roland Abate - Allendale NJ, US

International Classification:

A23L003/01

US Classification:

426/559000, 426/241000

Abstract:

The present invention relates to methods for producing food products having an enhanced microwaveability. The methods comprise preparing a food product mixture which is comprised of at least a food product and water, adding a seasoning to the mixture and shaping the mixture in a form suitable for microwaving such that the mixture has a moisture content in the range from about 1% to about 20% by weight of the mixture. Food products prepared by the mixture are also disclosed.

US Patent:

20030068420, Apr 10, 2003

Filed:

Sep 20, 2002

Appl. No.:

10/251524

Inventors:

Kazuaki Morii - Sakurai-shi, JP
Kiyoshi Morii - Sakurai-shi, JP
Simpey Kuramoto - Allendale NJ, US
Roland Abate - Allendale NJ, US

International Classification:

A21D013/00

US Classification:

426/559000

Abstract:

The present invention relates to methods for producing food products having an enhanced microwaveability. The methods comprise preparing a food product mixture which is comprised of at least a food product and water, adding a seasoning to the mixture and shaping the mixture in a form suitable for microwaving such that the mixture has a moisture content in the range from about 1% to about 20% by weight of the mixture. Food products prepared by the mixture are also disclosed.

US Patent:

20040105930, Jun 3, 2004

Filed:

Aug 11, 2003

Appl. No.:

10/638864

Inventors:

Kazuaki Morii - Sakurai-shi, JP
Kiyoshi Morii - Sakurai-shi, JP
Simpey Kuramoto - Allendale NJ, US
Roland Abate - Allendale NJ, US

International Classification:

A21D013/00

US Classification:

426/559000

Abstract:

The present invention relates to a puffable food product suitable for puffing by microwaving, deep fat frying and hot air cooking. The puffable food product can be formed by a method of mixing a starch with water at a temperature and for a time sufficient to at least partially gelatinize the starch, forming the mixture into a sheet and subjecting the sheet to a steam treatment to fully gelatinize the starch. The sheet is then cooled and cut into pellets of a desired shape and the pellets are dried. The inclusion of flavoring or seasonings and the control of pH to improve the puffability is also disclosed.