Derwent Industry and Technology PatentsProfiles

Novelty: A solid food product that has a flavor of roasted peanuts, and does notrequire spreading on bread or crackers that can be consumed by people of all ages Use: The process is usef

T D A

Annular filter insert for IC engine oil or fuel filter

Novelty: An annular filter insert has a sealing ring which, when the insert is fitted in a filter housing, is clamped between a carrier frame and the filter housing

or a housing nozzle for seating tightly on an associated end disk.

Use: Especially for an IC engine oil or fuel filter.

Advantage: The insert can be mass produced at low cost and the filter material

is reliably protected against damage since axial stresses are transmitted directly

by the sealing ring to the carrier frame.

Detailed Description: An annular filter insert has a carrier frame (2) in the interior clean space (4) within the insert, a filter material (3) surrounding the carrier frame, an end disk (5) with an opening (6) communicating with the clean space at one or each end face of the filter material and a sealing ring projecting into the or each end disk opening The sealing ring (7) presses directly on the or each carrier frame end face, can move axially in the associated end disk and, when the insert (1) is fitted in the filter housing (17), is axially clamped between the carrier frame and the filter housing (17) or a housing nozzle (19) for seating tightly on the associated end disk.

Description of Drawing(s): The drawing shows a longitudinal cross-sectional view of a filter insert.

Filter insert 1 Plastic carrier frame 2 Filter material 3 Clean space 4 End disk 5 End disk opening 6 Sealing ring 7 Filter housing 17 Filter housing nozzle 19 Company Code: KNEC- Publication Date: 1999.04.29 Drawing: 1/3 Pages: 5

Inventors: WAIBEL H IPC: B01D 27/08; F01M 11/03 Derwent Classes: J01 Q51 Latest Priority: 1997.10.23 1997DE-1046752

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Key to Flagged Terms

1 Primary Accession Number Year

2 Primary Accession Number

3 Derwent Update

4 Patent Assignee Name

5 Patent Issuing Region

6 Patent Number

7 Patent Status

8 Derwent Enhanced Title

9 Image/Structure

10 Novelty (Mandatory field for all major countries)

This section describes the inventive step or steps which characterise

the invention, and provides a brief, succinct description of how the

invention claims to be a non-obvious improvement over the prior art

It is written to include details, figure references and values specifically

relating to the invention’s novel features

This section may encapsulate the whole invention if it is possible to

fully describe the ‘inventive step’ without further details

11 Use

12 Advantage

13 Detailed Description

This section is included when it is not possible to describe the

complete ‘inventive-step’ in the NOVELTY section, and a more

detailed explanation of the scope and context of the invention is

required

It is used to cover all the main independent claims of the patent,

except those, which are more suitably covered in other fields (e.g

specific applications that are claimed are included in the USE section)

14 Description of Drawings

This section is used to provide a description of the drawing(s) included

as part of the abstract record, and includes a parts list which provides

a description of the items shown in the selected drawing

15 Bibliographic Data

Country Coverage & Codes

Below are the 40 patent issuing authorities covered by Derwent, together withtheir associated two-character country codes

Australia AUAustria ATBelgium BEBrazil BRCanada CAChina CNCzechoslovakia CSCzech Republic CZDenmark DKEast Germany DDEuropean EPFinland FIFrance FRGermany DEHungary HUIreland IEIsrael ILItaly ITJapan JPLuxembourg LUMexico MX

Netherlands NLNew Zealand NZNorway NOPCT (World) WOPhilippines PHPortugal PTRomania RORussian Federation RUSingapore SGSlovakia SKSouth Africa ZASouth Korea KRSoviet Union SUSpain ESSweden SESwitzerland CHTaiwan TWUnited Kingdom GBUSA USPlus:

Research Disclosures RD

Patent Families

A document relating to an invention not already recorded on the Derwent database

is designated as a “Basic” Further documents relating to the same invention aredesignated as “Equivalent”

The Basic document and its Equivalents form a patent family to which a uniqueDerwent Primary Accession Number, (PAN) is assigned

The PAN is always shown in the printed abstracts and is one of the key referencepoints for patent records in Derwent’s World Patents Index on-line database.For further information, please consult your local Sales Office

Technology Patents

Profiles

Technical Contents

Food

Cereals & Bakery Grain mills for producing flakes and flour Separating specific components e.g.

bran from grain Grain cleaning, rice polishing Flour treatment and additives, bleaches, improvers, rising agents Yeast for making dough.

Dough making equipment, including mixers, kneaders, injectors, cutters, shapers, extruders and other dispensers Pre-treating dough before freezing, thawing frozen dough Pastry making equipment Baking ovens, baking tins, trays, conveyors.

Treatment equipment for cooked bakery products, e.g infra-red sterilisers for fresh loaves, slicers, bread wrappers, cutters and fillers for rolls, icing equipment for cakes.

Bread, cake biscuit, crackers, cookies, rice crackers, unleavened bread, pizza bases, pastries and pastry cases, e.g for meringue Batter products including pancakes and waffles.

Production and treatment of noodles and pasta Preserving and sterilising pasta Drinks made from germinated cereals Producing ethanol from cereals Extracting gluten from cereals.

Coverage in Derwent Update: 200101

KIND LATESTPUBDATE LATESTSERIAL PATENTS KIND LATESTPUBDATE LATESTSERIAL PATENTSAustria (AT)

KIND LATESTPUBDATE LATESTSERIAL PATENTS KIND LATESTPUBDATE LATESTSERIAL PATENTSAustria (AT)

KIND LATESTPUBDATE LATESTSERIAL PATENTS KIND LATESTPUBDATE LATESTSERIAL PATENTSAustria (AT)

KIND LATESTPUBDATE LATESTSERIAL PATENTS KIND LATESTPUBDATE LATESTSERIAL PATENTSAustria (AT)

T C

Typical Derwent Abstract 3

Technical Contents 5

Country Coverage 7

Cereals & Bakery • Basics 17

Cereals & Bakery • Equivalents . 43

Patentee Index 67

Derwent Patent Copy Service Faxback Order Form 75

Delivery Options & Samples . 77

Sample Request Form 79

Products Available 81

Novelty: A solid food product that has a flavor of roasted peanuts, and does not

require spreading on bread or crackers that can be consumed by people of all

ages

Use: The process is useful for forming cookies, crackers and crumbs having the

flavor of roasted peanuts, and can be eaten by the very young and very old

Advantage: An excellent nutritional value and unique mouth feel is obtained

without sticking or clinging to the mouth

Detailed Description: Peanut biscuits are produced by

(a) grinding roasted peanuts to form a paste containing peanut oil,

(b) removing the peanut oil from the paste obtained to form a oil-less peanut

Food ingredient for baked products, e.g., French bread, or dried dough, e.g., fettuccine, contains soy flour and gluten in aspecified ratio

Novelty: A food ingredient contains soy flour and gluten The ratio of gluten to

soy flour is greater than a natural ratio of gluten to flour in wheat flour

Use: The invention is used for making food products, particularly (a) baked

products having greater than 8 wt.% soy flour, e.g., French bread, Italian bread,

brioche, wheat bread, buns, egg bread, pizza crust, baguettes, bagels, potato

bread, variety bread, bread sticks, rolls, pie crusts, tortillas, pita bread, flatbread,

multigrain bread, calzones, pancakes, and waffles; (ii) dried dough, e.g.,

fettuccine, macaroni, spaghetti, rigatoni, fucilli, linguine, cannelloni, ravioli,

trenette, lasagne, and noodles (all claimed)

Advantage: The invented food ingredient is effective for making food products

fortified with soy protein and/or phytochemicals, having the same structure and

height as that of corresponding soy-free products made with wheat flour The

food products have a uniform air cell structure and a flavor that is free of bitternes

and beanyness

Detailed Description: INDEPEDENT CLAIMS are also included for (A) a kit

for making a baked good comprising a dry mix having the food ingredient, and

a baking container; (B) a kit for making a food product, comprising a package

with gluten, a package with soy flour, and printed indicia providing blending

instructions so that a gluten to soy flour ratio of 0.20:1-0.40:1 is produced; (C)

a yeast leavened bread dough having (wt.%): wheat flour (30-35), defatted soyflour (10-20), wheat gluten (2-6), yeast (1), sodium steroyl lactylate (0.3-0.5), andwater (34-43); (D) a pasta dough having (wt.%): Semolina flour (45-50), water(30-34) defatted soy flour (10-20), and wheat gluten (3-5); (E) a tortilla doughhaving (wt.%): wheat flour (40-45), defatted soy flour (6-10), water (30-35),gluten (2.5), soybean oil (10-15); (D) a pancake butter having (wt.%): soy flour(3-7), defatted wheat flour (20-25), baking powder (2-2.5), and gluten (1-2); and(F) a food product having gluten and a soy protein-containing product in ratio of

at least 0.20-1 gluten to soy protein

Company Code: CRGI Publication Date: 2000.10.16Drawing: 0/2 Language: ENG

Pages: 31Inventors: STARK A MIPC: A21D 10/00; A21D 2/38; 13/00Derwent Classes: D11

Latest Priority: 1999.04.16 1999US-293661Local: 2000.04.17 2000CA-2305900

Preparing spreadable, stabilized ricotta cheese blend for pasta dishes involves preparing the blend and treating at presetconditions to attain stable shelf life against Clostridium botulinum for preset period

Novelty: Preparing a spreadable, (SSRCB) involves preparing a ricotta cheese

blend (RCB) comprising ricotta cheese, salt and preservative, and treating at

160-170°F for sufficient time to produce SSRCB whose pH is adjusted to

4.8-5.2 by adding edible acid SSRCB has a shelf life stability against the growth

of Clostridium botulinum for at least 20 weeks and is spreadable.

Use: For preparing pasta dishes such as baked lasagna, stuffed shells and

manicotti

Advantage: The stabilization treatment in the preparation reduces risk, and

provides safe and stable product when stored and used properly RCB can be

stored even under normal home refrigeration temperatures More efficient

mixing and/or heat transfer provide the process to be performed within shorter

duration and high temperature The treatment performed at the temperature

provided by the steam injection effectively kill microorganisms, such that no

growth of microbiological contaminants occurs in the stabilized product during ashelf life at refrigerated temperature of at least 20 weeks and preferably at least

40 weeks or longer RCB is stable to microbiological contamination even atrefrigerated temperature Heat treatment for RCB provides extended shelf lifewith increased and improved spreadability The stabilized RCB exhibit improvedspreadability even when the blend is cooled RCB provide excellent flavor tobaked lasagna preparation The lasagna kit provides a convenient package forprepared baked lasagna

Detailed Description: INDEPENDENT CLAIMS are also included for:(1) the stabilized ricotta cheese blend;

(2) a lasagna kit comprising separate packages of SSRCB, tomato basedsauce, and uncooked or partially cooked lasagna noodles

Company Code: KRFT Publication Date: 2000.10.30

Drawing: 0/0 Language: ENG

Pages: 19

Inventors: KELLY-HARRIS S E

IPC: A23C 19/10; A23C 19/09Derwent Classes: D13Latest Priority: 1999.04.30 1999US-303003Local: 2000.04.26 2000CA-2306663

Far infrared universal oil-spraying corrugated instant noodle production line and its use

Novelty: The present invention relates to a far-infrared universal oil-spraying

production line for producing corrugated instant noodles and its application It is

mainly characterized by that said invention uses a far-infrared water-fog swelling,

oil-spraying, cutting and folding machine set and a far-infrared dewatering,

drying rotating furnace machine set so as to make quick and uniform swelling,

dewatering, drying and heating Its installation is simple, cost is low, heat-energy

utilization efficiency is high and product quality is good

Company Code: MABB/ Publication Date: 1997.03.05Drawing: 0/0

Inventors: MA BIPC: A23L 1/162; A21C 11/00Derwent Classes: D11Latest Priority: 1995.08.26 1995CN-109470

Canbao popped corn preparation

Novelty: A Canbao popcorn containing several nutrients and its preparation

method It is characterized by that it is composed of corn, potato, carrot,

silkworm chrysalis, flowery knotweed root, honey, egg white, white sugar, fine

salt, refined oil, monosodium glutamate and water Its preparation method is as

follows: the corn, potato, carrot, silkworm chrysalis and flowery knotweed root

are respectively ground into powders, then all ingredients are uniformly mixed

according to a certain proportion, then made into a paste-like mixture, then the

above-mentioned mixture is passed through such processes as

extruding-moulding, stoving and granulating and puffing, etc so as to obtain theinvented product

Company Code: WANG/ Publication Date: 1997.03.05Drawing: 0/0

Inventors: WANG JIPC: A23L 1/18; A23L 1/00; 1/29Derwent Classes: D13

Latest Priority: 1995.08.25 1995CN-111737

Eight precious fermented glutinous rice — comprises sesame peanut kernel, walnut kernel, lycium berry, jujube, floweryknotweed root, cane sugar, animal and vegetable oil

Abstract: Eight-precious fermented glutinous rice formed from fermented

glutinous rice, sesame, peanut kernel, walnut kernel, lycium berry, jujube,

flowery knotweed root, cane sugar, animal oil and vegetable oil Said invented

product possesses the health-care functions of supplementing brain,

supplementing liver and kidney, moistening lung, improving acuity of vision,

promoting generation of blood, blackening hair, face-beautifying, resisting

fatigue and resisting senility, etc

Company Code: XUXX/ Publication Date: 1999.12.08Drawing: 0/0 Pages: 1

Inventors: XU XIPC: A23L 1/105; A23L 1/29; 1/36Derwent Classes: D13

Latest Priority: 1999.06.07 1999CN-114925

Dough-making process

Novelty: The present invention relates to dough especially for noodles, and

aims at providing noodles with good taste and comprehensive nutrients In the

present invention, dough of noodles is produced by mixing Rumex acetosa and

wheat flour in the weight ratio of 0.2-0 6 to 1

Company Code: DONG/ Publication Date: 2000.09.27Drawing: 0/0

Inventors: DONG ZIPC: A21D 2/08Derwent Classes: D11Latest Priority: 1999.03.22 1999CN-104755

Green wheat food production

Novelty: Green wheat food is produced by using unripe wheat ear as material

and through the technological processes of heating inside a heater at 80-120

deg.C for 1-2 min,cooling naturally to normal temperature, threshing in a

threshing machine, sieving to eliminate impurity, pressing into plate, drying in a

drier or naturally to 11-13% moisture content and milling in a mill It contains

rich chlorophyll, less starch and no additive and is savoury, easy to absorb and

suitable for being eaten by children, gravida, anemia patient, diabetic,valetudinarian and old people

Company Code: MASS/ Publication Date: 2000.09.27Drawing: 0/0

Inventors: MA SIPC: A23L 1/00

Derwent Classes: D13 Latest Priority: 1998.06.05 1998CN-111346

Slimming noddles and the production process

Novelty: The slimming noodles as one kind of excellent dietotherapeutic

product are produced with wheat flour, red bean powder, salt, soda, malt,

selfheal, celery root, oolong tea, haw, orange peel, Rhizoma Alismatis, and other

Chinese medicinal materials

Use: It can reduce blood lipoid, reduce weight, eliminate refuse inside body and

decompose excessive fat fast, so it is suitable for those people with higher blood

pressure, high blood lipoid and obesity

Company Code: CHEN/ Publication Date: 2000.09.27Drawing: 0/0

Inventors: CHEN JIPC: A23L 1/16; A61K 35/78Derwent Classes: B04; D13Latest Priority: 1999.03.18 1999CN-104214

Completely tonic noodles and the production process

Novelty: The present invention relates to one kind of completely tonic noodles,

which are used to strengthen physique through dietotherapy The food is

produced with high-quality flour, softened water, salt, soda, Codonopsis

Pilosulae, Chinese angelica, Radix Paeoniae Alba, Atractylodis Macrocephalae,

Astragalus membranaceus and other Chinese medicinal materials

Advantage: The food of the present invention has obvious tonic effects of

strengthening body's immunity, strengthening physique and resisting senility,

and is suitable for people with deficiency of both vital energy and blood,valetudinarism, amyosthenia, etc

Company Code: CHEN/ Publication Date: 2000.09.27Drawing: 0/0

Inventors: CHEN JIPC: A23L 1/16; A61K 35/78Derwent Classes: B04; D13Latest Priority: 1999.03.18 1999CN-104215

Noodle

Novelty: The present invention provides one kind of Rumex acetosa noodles

with delicious taste and rich nutrients The technological scheme of the present

invention includes Rumex acetosa-to-flour ratio of 0.2-0.6 to 1 and Rumex

acetosa size of 100 mesh

Company Code: DONG/ Publication Date: 2000.09.27Drawing: 0/0

Inventors: DONG ZIPC: A23L 1/16; A23L 1/30Derwent Classes: D13; (D11)Latest Priority: 1999.03.22 1999CN-104756

Slimming cake product and its production process

Novelty: Slimming cake of the present invention as one dietotherapeutic food

is produced with japanica rice powder, glutinous rice powder,red bean powder,

salt, malt, selfheal, celery root, oolong tea, haw, orange peel, Rhizoma Alismatis

and other Chinese medicinal materials

Use: Eating the food of the present invention can regulate internal secretion

function, reduce blood lipoid, eliminate refuse in body and decomposed fast

excessive fat, so that the food is suitable for the patients of hypertension,

hyperlipemia and obesity

Company Code: CHEN/ Publication Date: 2000.09.27Drawing: 0/0

Inventors: CHEN JIPC: A23L 1/172; A61K 35/78Derwent Classes: B04; D13Latest Priority: 1999.03.18 1999CN-104216

Compounded noodle improving emulsifying agent and its preparation

Novelty: A compounded emulsifier for improving the quality of noodles is

composed of a mixture of multiple food emulsifier 0.1-18 wt.%, edible vegetable

oil 30-55 wt.%, alcohols 30-55% and water 10-20% The above ingredients are

mixed, emulsified and homogenized to form the product It can shorten the

kneading time of dough, raise processability, reduce adhesion, shorten the

reconstitution and cooking time of instant noodles, etc

Company Code: UYZH- Publication Date: 2000.10.04Drawing: 0/0

Inventors: LIU MIPC: A21D 2/16; A21D 2/18Derwent Classes: D11Latest Priority: 2000.03.30 2000CN-105014

2001-025550/04 KOREA FOOD DEV INST CN-1268306-AMethod for producing man-made rice with delicious taste and balanced nutrition

Novelty: The plant and/or animal raw material are ground into powder, mixed

with adhesive, extruded and moulded into rice form, dried and polished to obtain

the artificial rice The advantages include balanced nutrition, good in

appearance, taste and flavour and simple in production method

Company Code: KOFO- Publication Date: 2000.10.04Drawing: 0/0

IPC: A23L 1/10; A23L 1/29Derwent Classes: D13Latest Priority: 1999.03.25 1999CN-103134

Production process of macaroni rice vermicelli

Novelty: Preparation of macaroni is as follows: rice or rice and other starch

material are washed and soaked in water, then through grinding, mixing powder,

wetting powder, mixing powder, extruding and cutting into form, ageing,

secondary ageing, air drying, loosening kiln drying, weighing and packing into

product It may also be added with ginseng and gastrodia tuber or mushroom,

garlic etc to make new variety macaroni

Company Code: LISS/ Publication Date: 2000.10.04Drawing: 0/0

Inventors: ZHANG GIPC: A23L 1/162; A23P 1/12Derwent Classes: D13Latest Priority: 2000.04.11 2000CN-115379

Preparation method of instant rice

Novelty: The present invention relates to a prepn method of instant cooked

rice, it is characterized by that rice is first cleaned, then microwave heated,

soaked, microwave cooked, microwave dried and sterilized matched with

dewatered vegetables and seasoned with flavouring to obtain the product

Advantages include saving energy, no contaminant to food, no pollution to

environment, retaining vitamins and other nutritive components, etc

Company Code: CHEN/ Publication Date: 2000.10.04Drawing: 0/0

Inventors: CHEN KIPC: A23L 1/182; A23L 3/01Derwent Classes: D13Latest Priority: 2000.04.04 2000CN-103598

to the portioning cutter A cutting support panel (32) is located beneath theconveyer belt (22)

Use: Dough cutting machine for bread rolls and French loaves ('baguette').Advantage: The combined knife and die cutter achieve a clean cut irrespective

of the unit length The machine operates efficiently without the use of cuttingmoulds

Description of Drawing(s): The drawing shows a schematic arrangement ofthe dough cutting assembly

Conveyer belt 22Portioning cutter 40Knife blade 42Dies 52, 54, 56Die cutter 50Cutter support panel 32Company Code: LIPP/ Publication Date: 2000.10.26Drawing: 1/10 Pages: 8

Inventors: LIPPELT SDerwent Code: X25-P01IPC: A21C 5/08; A21C 11/10Derwent Classes: D11 X25Latest Priority: 1999.04.16 1999DE-1017390

2001-008432/02 BAECKEREI BRINKER GMBH DE-19918241-A1Yeast-risen pastry products such as bread rolls made without addition of enzymes, emulsifiers and/or stabilizers by adding agas mixture of oxygen and nitrogen during kneading of the dough

Novelty: Production of yeast-risen pastry products such as rolls is such that a

gas mixture of oxygen and nitrogen is added during the kneading of the dough

Use: Bread-rolls and the like

Advantage: No (or only a small amount of) enzymes, emulsifiers and/or

stabilizers need be added to the dough and only natural ingredients can be used

Company Code: BAEC- Publication Date: 2000.10.26Drawing: 0/0 Pages: 2

Inventors: BRINKER KIPC: A21D 8/02; A21D 2/02; 8/04Derwent Classes: D11

Latest Priority: 1999.04.22 1999DE-1018241

Software-controlled in-line process to make pasta-based foods reduces the incidence of sub-standard products

Novelty: In a process to prepare pasta-based foods, the ingredients are

intensively mixed and kneaded in a helical press (3) and are extruded as short,

medium or long pliable moist lengths of uncooked food The lengths of pasta are

then fed through a series of climatically-controlled (heat, moisture) zones to the

final drying section, following which they are cooled and brought to their final

shape, and the final moisture content is reduced to less than 14 per cent Theprocesses summarized above are operated under the control especially off fuzzylogic intelligent software and on-line sensors (9)

Use: Process to make pasta-based foods

Advantage: The software process facilitate easier control of the pastamanufacture and reduces the incidence of sub-standard products

Description of Drawing(s): The drawing is a block diagram of thedrying/cooling process stage

Dosing unit 1Mixer-kneader 2Helical press 3Diffuser 4Shake-drier 5Pre-drier 6Final drier 7Chiller 8On-line sensor 9Company Code: BUHL Publication Date: 2000.11.02Drawing: 2/2 Pages: 5

Inventors: BRUEHWILER MIPC: A23L 1/16; A21C 1/00; 1/14; 11/16Derwent Classes: D11

Latest Priority: 1999.04.28 1999DE-1019206

Pastry which can be converted into a snack product by baking, frying or steaming comprises a filling with a shell containing

a cereal, fermented dough and potato

Novelty: A pastry for use as a snack product consists of an outer part or shellwith an enclosed filling, the outer part consisting of a cereal product, a fermenteddough and a potato product

Use: For production of a snack product

Advantage: The pasty can be converted to a snack product in various ways,e.g by baking, deep frying, pan frying or steaming

Description of Drawing(s): The drawing shows a pastry product withOuter shell 1

Filling 2Company Code: SCHE/ Publication Date: 2000.11.09Drawing: 1/1 Pages: 8

IPC: A23L 1/10; A21D 10/00Derwent Classes: D11Latest Priority: 2000.07.12 2000DE-2012302

2001-017791/03 DAUB HAMBURG GMBH DE-29916820-U1Baking oven with a lumber of levels is charged from a fermenting trolley with matching levels where the levels with the doughare moved to the baking belts at each oven section

Novelty: The assembly to load and unload a baking oven (1), with a number of

baking belt (3) levels for the baking, has at least one multi-level fermenting trolley

(8) with levels which can be taken out laterally together with a loader (4) The

loader (4) has a holder and lifting system (6,7) for the fermenting trolley (8), and

a mechanism to position each fermenting trolley level (9) at an oven level (2) The

fermenting trolley level (9) is moved into the oven level (2) and also give a transfer

between levels

Use: The assembly is for the transfer of dough from a multi-level fermenting

trolley to a multi-level oven

Advantage: The system accelerates and simplified the transfer of dough from

the fermenting trolley to the oven, in an assembly which occupies little space

Detailed Description: Preferred Features: The drives are synchronized for the

extraction system at the fermenting trolley levels (9) and the baking belts (3) The

oven is structured for loading and unloading at one side, as a continuous oven

A shrouding is between the oven (1) and the fermenting trolley (8), to protect thedough at the levels which are not being transferred to the oven The shrouding

is at the oven or the loader, as a roller shroud A carrier moves the trolley level

to the oven and transfers it into the oven level, moved in succession with a limitstop at each fermenting trolley level and a carrier bar An additional manualfermenting trolley can be used, with the same action as the fermenting trolley (8),and a multi-stage loader with a shrouding between the oven and loader to protectthe dough on levels not being transferred

Description of Drawing(s): The drawing shows a schematic side view of theoven and dough loader

Oven 1Oven levels 2Baking belts 3Loader 4Trolley level holding/lifting system 6,7Fermenting trolley 8

Fermenting trolley levels 9Company Code: DAUB- Publication Date: 2000.11.02Drawing: 1/3 Pages: 14

IPC: A21B 3/07; A21B 1/48; A21C 9/08Derwent Classes: D11

Latest Priority: 1999.09.23 1999DE-2016820

Freshness testing device for bread comprises stainless steel test plate fitted with thermometer which is laid over bread, greenlight showing that bread is fresh and red light showing that it is not

Novelty: Device for testing the freshness of bread comprises a stainless steel test

plate (1) which is laid over the bread, This is fitted with a thermometer (2) Green

and red lamps (3) are fitted to the plate Depending on the internal temperature

of the bread, the green light comes on, showing that it is fresh, or the red light,showing that it is no longer fresh

Use: For testing the freshness of bread

Description of Drawing(s): The drawing shows the testing device.Stainless steel plate 1

Thermometer 2Green and red lamps 3Company Code: WIMM/ Publication Date: 2000.11.23Drawing: 1/1 Pages: 5

Derwent Codes: S03-E14AIPC: G01N 33/10; A21D 13/02Derwent Classes: D11 S03Latest Priority: 1999.12.30 1999DE-2023005

Bread and sausage snack consists of cylindrical sausage and bread roll of about same dimensions, made from dough proved

in sausage skin, packed separately and/or vacuum packed in connected package

Novelty: Bread and sausage snack consists of a cylindrical sausage and a

cylindrical bread product of almost the same dimensions, packed separately

under sterile conditions and/or vacuum-packed in a connected package

Use: The product is a bread and sausage snack (claimed)

Advantage: Existing bread and sausage snacks, e.g sandwiches, usually keep

for only a few days, although durable packs of small sausages, e.g salami, are

available The present snacks are keep much longer (up to 120 days), are easy

to handle and transport and greatly reduce the cost of manufacture and

packaging

Detailed Description: INDEPENDENT CLAIMS are also included for (a) theproduction of a cylindrical bread roll, especially for this snack product; (b) theproduction of a snack from a sausage and bread produced in the above way.Company Code: OLDE- Publication Date: 2000.11.08Drawing: 0/0 Language: GER

Pages: 5Inventors: OLTMER JIPC: A21C 15/00; A21C 11/00

Designated States: R(AL AT BE CH CY DE DK ES FI FR GB GR IE IT LI

LT LU LV MC MK NL PT RO SE SI)

Derwent Classes: D11

Latest Priority: 1999.05.03 1999DE-1020077Local: 2000.05.03 2000EP-109432

New baking additive which is pumpable and which remains homogeneous and microbiologically stable over long periods oftime

Novelty: A pumpable baking additive, which has a viscosity of at least 500

mPas-1 and a water activity (aw) of less than or equal to 0.94

Use: The baking additive is used in production of baked foods

Advantage: The baking additive is pumpable, but also remains homogeneous

and microbiologically stable over long periods of time

Company Code: FUCH- Publication Date: 2000.11.02

Drawing: 0/0 Language: GER

Latest Priority: 1999.04.29 1999DE-1019195Local: 2000.04.14 2000EP-108237

Pizza kit for assembling ready-to-eat deep dish pizza ingredients, comprises outer carton, slanting side walls for nesting pizzacrusts and pizza components, sealed in individual pouches for maintaining soft texture

Novelty: A pizza kit, comprises an outer carton (20), pizza components

comprising several farinaceous baked, yeast raised, deep dish pizza crusts (10),

pizza sauce (22) and cheese toppings (24,26) The pizza crust having water

activity of 0.9-0.95 has slanted side walls for nesting The pizza components are

sealed in individual pouches The pizza crust maintains its soft texture throughout

shelf life of kit

Use: For making or assembling a ready-to-eat deep dish pizza

Advantage: Deep dish, fully baked, ready-to-assemble pizza crust and kits

containing pizza crust is obtained The crust has good texture and chewability

throughout the refrigerated shelf life The shelf life of the product in the kit is

increased, by packing each pizza components, individually in sealing in separate

pouches Hermetic sealing of the container helps in withstanding stress and

strain associated with shipping and handling, and other pressure variations

during transport to and through high altitudes The foodstuff can be refrigerated

without developing leathery texture The fully baked deep fish pizza crust has an

extended refrigeration shelf life Individual components can be assembled to

produce ready-to-eat pizza from the frozen, nested pizza crust

Detailed Description: An INDEPENDENT CLAIM is also included for fully orpartially baked deep dish pizza crust comprising a base layer and outwardlyslanted side walls around the base layer to form nestable deep dish pizza crust.The baked deep dish pizza crust has a soft texture which can be maintained,when hermetically sealed and stored at refrigeration temperatures, for periods of

at least 75 days

Description of Drawing(s): The figure shows schematic elevation of pizza kit.Deep dish pizza crust 10

Outer carton 20Pizza sauce 22Cheese topping 24Second topping 26Rectangular bottom 28Upstanding side walls 30Top rim 32

Carrier 42Legs 44Company Code: KRFT Publication Date: 2000.11.22Drawing: 3/7 Language: ENG

Pages: 20Inventors: FORNECK K DIPC: A21D 15/00; A21D 10/02; 13/00Designated States: R(AL AT BE CH CY DE DK ES FI FR GB GR IE IT LI

LT LU LV MC MK NL PT RO SE SI)Derwent Classes: D11

Latest Priority: 1999.05.17 1999US-134569Local: 2000.05.17 2000EP-304146

Kit for making breadstick product served as snack, comprises carton, fully baked farinaceous breadstick loaf with specificwater activity and food component(s) placed in hermetically sealed containers

Novelty: A kit comprises a carton (20), at least a fully baked farinaceousbreadstick loaf (10) and other food component(s) (24,26,28) The kit has severalcontainers for hermetically sealing the breadstick loaf and the component(s) from

a external atmosphere of the carton The loaf has water activity of 0.9-0.95 and

at least a perforation for separating the loaf to form into two individualbreadsticks, by hand

Use: For making breadstick products (claimed) served as snack of other ready-toeat lunch product

Advantage: The breadstick loaf maintains its texture through the shelf life ofthe kit, when hermetically sealed and stored at refrigeration temperature for at

least three months (claimed) The farinaceous product such as breadstick product

is baked, refrigerated and served cold or preheated without becoming leathery,

dry, stale and/or tough Both food and non-food items e.g drinks, desserts such

as candy, implements or utensils, spices or napkins can be included in the same

kit

Detailed Description: INDEPENDENT CLAIMS are also included for the

following: (i) a fully baked breadstick product comprising a fully baked breadstick

loaf having perforations; and (ii) preparation of a fully baked breadstick loaf

prepared from bread dough comprising (in baker's % - pound or kg) flour (100),

sweetener (7-17), salt (1.5-3.5), dough relaxer (1.5-2.25), yeast (0.5-5),

shortening (1-6), monoglycerides and diglycerides (0.4-2), sodium stearoyl

lactylate (0-0.5), calcium propionate (0-0.5),α amylase enzyme (0.2-0.4), guar

gum (0-0.3), water (51-59), spices and seasonings (0-7)

Description of Drawing(s): The figure shows the arrangement of breadstick

product in a kit

Breadstick loaf 10Separated breadstick 14Carton 20

Food components 24,26,28Company Code: KRFT Publication Date: 2000.11.22Drawing: 4/9 Language: ENG

Pages: 15Inventors: FORNECK K DIPC: A21D 15/00; A21D 10/02; 13/00Designated States: R(AL AT BE CH CY DE DK ES FI FR GB GR IE IT LI

LT LU LV MC MK NL PT RO SE SI)Derwent Classes: D11

Latest Priority: 1999.05.17 1999US-134570Local: 2000.05.17 2000EP-304149

Production of a toast flavor in oat groats by the Maillard reaction, by increasing the solution mobility, solution concentrationand/or solution kinetics relative to the release of simple sugars to react with the amino acid content

Novelty: The use of whole oat groats and the Maillard reactions thought to

provide a toast flavor, especially the constraint on reaction kinetics presented by

the three-dimension morphology presented by the biological and cellular

make-up of a groat

Use: The process is useful for processing oat grain for conversion to a food

product or intermediate to provide a toast flavor without the off-flavors formed

in lipid oxidation

Advantage: Groats can be dried relatively rapidly compared to conventional

processes, while still yielding as much or more desirable Maillard products in the

groats

Detailed Description: Oat groats having an initial water content are

processed, by increasing the moisture content of groats to solubilize a sufficient

amount of the simple sugars present, to yield a Maillard reaction product (MRP)

of 34 ppb or more and an (MRP/LOP) x 100 value of 6.0 or more (where LOP

is the lipid oxidation product) INDEPENDENT CLAIMS are also included for a

similar process, where thermal energy is provided to oat groats to activate

Maillard reactions, and the temperature controlled within the groat so as not to

exceed a desired temperature; also for a process where green oat groats areprocessed by soaking at or below their gelatinization temperature to increasetheir moisture content

Description of Drawing(s): A block diagram is shown of an exemplaryconventional process treating oats before post-processing, and another showingthe exemplary and optional processes considered

Company Code: QUAK Publication Date: 2000.11.22Drawing: 0/2 Language: ENG

Pages: 14Inventors: HIBBS A HIPC: A23L 1/10; A23L 1/164Designated States: R(AL AT BE CH CY DE DK ES FI FR GB GR IE IT LI

LT LU LV MC MK NL PT RO SE SI)Derwent Classes: D13

Latest Priority: 1999.05.19 1999US-135121Local: 2000.05.18 2000EP-304216

Dispensing and subdivision technique for edible paste dough includes continuous extrusion, and segmenting of specificproportions of the extruded strip, for further processing

Novelty: The dispensing and subdivision technique for edible paste dough has

extrusion of a continuous strip of paste of the required cross-section, on a

conveyor belt Also claimed is apparatus for implementing the process

Use: For use in the food industry

Detailed Description: The apparatus monitors a variable of a segment of theextruded strip, relative to the segment weight Once the measured variablereaches a preset level, cutting is signalled and executed The cut segment is thentransported to the next work station of the production line

Company Code: RODR- Publication Date: 2000.11.01Drawing: 1/1 Pages: 1

Derwent Codes: S02-D02AIPC: A21C 5/00; G01G 11/00Derwent Classes: D11 S02Latest Priority: 1998.10.09 1998ES-002111

2001-010035/02 BLANCAFORT PLANAS M ES-2149724-A1Preparation of e.g sandwiches from a baked base and fillings consists of slicing and trimming of the loaf for immediateconsumption and packaging, plain or coiled

Novelty: The preparation of e.g sandwiches from a baked base and fillingscomprises longitudinal cutting of a loaf (1) measuring 20 to 50 times 10-20 times5-15 centimeters The 0.5-1.5 cm slices (12), after removal of the crust receivethe filling (2) to make the sandwiches (3) The sandwiches (3) can be coiled toform rolls (4) which are then cut transversely to produce canapes (5)

Use: For use in the food industry

Company Code: PLAN/ Publication Date: 2000.11.01Drawing: 1/1 Pages: 1

IPC: A23P 1/08; A21D 13/00Derwent Classes: D11Latest Priority: 1998.11.26 1998ES-002481

Flaky pastry rings production machine includes a microprocessor controlling cutting to length and forming, from a strip ofpastry

Novelty: The flaky pastry rings production machine has a conveyor belt with a

rigid forward crossbar and a final transverse cutter for the strip of pastry An

extractor clearing the cutter of pastry and a fold-down restraint for the pastry arealso provided A set of revolving guides on a driven carriage forms the rings offlaky pastry, and is supplemented by a microprocessor

Use: For use in the food industry

Company Code: MAQU- Publication Date: 2000.11.16Drawing: 1/1 Pages: 1

IPC: A21C 3/10Derwent Classes: D11Latest Priority: 1996.11.14 1997ES-000497

Food products coiler for e.g cannelloni production includes reciprocating chains and tensioning rollers feeding compactedmeat to the pastry application and coiling station

Novelty: The food products coiler for e.g cannelloni production has top andbottom retractable mobile chains (1,2) and tensioning rollers (3,4), and acompacted product (meat) discharger (6) Also claimed is a process for operation

of the coiler

Use: For use in the food industry

Detailed Description: The process employs a sensor (7), which activates thedischarger (6) The compacted product passes between the top chain (1) and amoving support (5), to fall on to a chain (2) Then the pastry is lowered on to themeat, for coiling proper The coiled product is off loaded by the oscillating chain(2) into a receptacle

Company Code: GUIU/ Publication Date: 2000.11.16Drawing: 1/1 Pages: 1

IPC: A21C 9/06; A21C 3/06Derwent Classes: D11Latest Priority: 1997.04.03 1997ES-000690

2001-001231/01 LELIEVRE M FR-2790916-A1Nut-cheese bread made from a dough obtained by mixing wheat flour, rye flour, chopped dried fruit, grated cheese, yeast orleavening agent and water

Novelty: Procedure for making bread from a dough obtained by mixing wheat

flour, rye flour, chopped dried fruit, grated cheese, yeast or leavening agent and

water in stated proportions

Use: A bread product containing dried fruits and cheese

Advantage: The preparation procedure of the bread allows a bread to be madecontaining heavy ingredients which are uniformly distributed throughout thebread whilst the bread retains the desired aerated crumb, which has previouslybeen difficult to achieve with breads containing heavy ingredients The results areachieved by technique only and no special machinery or equipment is required.Detailed Description: Process (10) for making bread from a dough, including

a stage (12) of preparing the dough by mixing, by weight on total dough mix : atleast one wheat flour (35-45 %), at least one rye flour (5-10 %), at least onechopped dried fruit (5-10 %), grated cheese (5-10 %), yeast and/or a leaveningagent (5-15 %) and water (25-35 %)

Description of Drawing(s): Breadmaking process 10leavening preparation stage 11

dough preparation stage 12kneading and resting stage (knead 3-4 mins., rest 18-22 min., knead 7-9 mins.,rest 28-32 mins., knead 9-13 mins., form into loaves, knead 0.5-3 mins., rest28-32 mins 13

a stage of cutting a slit into the top of each loaf 14

a stage of filling the slits in the top of the loaves with at least part of the gratedcheese 15

baking stage, e.g at 210°C for 15-20 mins 16Company Code: LELI/ Publication Date: 2000.09.22Drawing: 1/1 Pages: 15

Inventors: LELIEVRE MIPC: A21D 8/00; A21D 13/00; A23C 19/09; A23L 1/10Derwent Classes: D11

Latest Priority: 1999.03.15 1999FR-003401

Mechanism for turning donut over during frying comprises carriage which can be vertically lowered or raised in frying oil

Novelty: The mechanism comprises a carriage which can be vertically lowered

or raised in the frying oil The carriage multi-positional drive system is located

outside the frying area A donut supporting tray slides into the carriage aligning

the donuts under the turning bars Separating diaphragms ensure correctpositioning of the donuts during the turning process

Use: For frying donuts

Advantage: The danger associated with proximity of personnel to the hotfrying oil is eliminated The mechanism is easy to clean

Description of Drawing(s): The drawing shows a tray of donuts in thecarriage frame above the frying oil

Company Code: SCOT/ Publication Date: 2000.11.15Drawing: 1/11 Pages: 9

Inventors: FOSTER GIPC: A21B 5/08Additional Data: FOSTER G (FOST/);

Derwent Classes: D11Latest Priority: 1999.05.10 1999GB-010566

Method of manufacturing patterned solid confectionery

Novelty: Fluid chocolate is transferred from cylinder screen to form basic food

pattern of specific design on an endless belt moving at preset velocity

Subsequently, an additional food patterns and solid foodstuff are transferred onto

the original pattern and solidified to form layered confectionery

Use: For use in manufacturing solid confectionery such as chocolate bars and

biscuits

Advantage: Solid confectionery food product is manufactured economically in

simple manner and at high yield

Detailed Description: An INDEPENDENT CLAIM is also included foronfectionery manufacturing apparatus

Company Code: KOMU- Publication Date: 2000.10.03Drawing: 0/9 Pages: 6

IPC: A23G 3/02; A21D 13/08; A23G 3/00Derwent Classes: D13

Latest Priority: 1999.03.26 1999JP-083540

2001-011100/02 NISSIN SHOKUHIN KAISHA LTD JP-2000279135-ADried food manufacturing method for e.g instant noodles, involves shaping dough containing meat ground fish and fibrousedible substance which is subsequently dried and loosened

Novelty: A dough containing ground fish and a fibrous edible substance isprepared and shaped in the form of a rod Subsequently, drying and looseningprocesses are performed after heat denaturation by microwave process.Use: For instant noodles, instant bean paste juice and tea-coated rice.Advantage: Flake-like foodstuff with favorable fibrous eating texture isobtained The product is swelled due to microwave process Mixing of impuritiessuch as skin and scale of fish is prevented

Company Code: NISP Publication Date: 2000.10.10Drawing: 1/2 Pages: 9

IPC: A23L 1/325; A23B 4/03Additional Data: TAIYO KAGAKU KK (TAIC);

Derwent Classes: D13Latest Priority: 1999.03.31 1999JP-092686

Method for refining natural antioxidation colouring element from coloured rice and coloured rice bran

Abstract: NoneCompany Code: LEEJ/ Publication Date: 2000.02.07Drawing: 1/1

Inventors: HAN S JIPC: A23L 1/27Additional Data: PARK S J (PARK/); RYOO S N (RYOO/); HAN S J(HANS/); KIM H R (KIMH/);

Derwent Classes: D13Latest Priority: 1998.07.13 1998KR-028114

Derwent Classes: D11Latest Priority: 1998.07.15 1998KR-028487

Derwent Classes: D11Latest Priority: 1998.07.15 1998KR-028488

2001-013561/02 PARK D W KR-2000008724-ABread making machine

Abstract: NoneCompany Code: PARK/ Publication Date: 2000.02.15Drawing: 1/4

Inventors: PARK D WIPC: A21B 5/00Derwent Classes: D11Latest Priority: 1998.07.15 1998KR-028669

Method and apparatus for preparing broiled dish of sliced rice cake with sliced rice cake having other ingredients injected

Abstract: NoneCompany Code: KOFO- Publication Date: 2000.02.15Drawing: 1/5

Inventors: LEE S HIPC: A23L 1/10Additional Data: LEE S H (LEES/);

Derwent Classes: D13Latest Priority: 1998.07.27 1998KR-030187

Method for preparing flour-based food

Abstract: NoneCompany Code: YEON/ Publication Date: 2000.03.06Drawing: 1/2

Inventors: YEON S HIPC: A23L 1/16Derwent Classes: D13Latest Priority: 1999.08.03 1999KR-031856

2001-030128/04 SUH D M KR-2000012289-AInstant food product of popped rice capsule stuffed with cooked rice and method for preparing the same

Abstract: None

Company Code: SUHD/ Publication Date: 2000.03.06Drawing: 1/3

Inventors: SUH D MIPC: A23L 1/10Derwent Classes: D13Latest Priority: 1999.11.18 1999KR-051388

Method for preparing Korean cake containing chitosan oligosaccharide

Abstract: NoneCompany Code: JEON/ Publication Date: 2000.03.06Drawing: 1/1

Inventors: JEON M JIPC: A23L 1/10Derwent Classes: D13Latest Priority: 1999.12.01 1999KR-054214

Water boiled with burnt rye

Abstract: NoneCompany Code: SHIN/ Publication Date: 2000.03.06Drawing: 1/2

Inventors: SHIN S GIPC: A23L 2/38Derwent Classes: D13Latest Priority: 1999.12.01 1999KR-055624

2001-030176/04 AHN M G KR-2000012501-AMethod for long-term preservation of grain and its packing

Abstract: NoneCompany Code: AHNM/ Publication Date: 2000.03.06Drawing: 1/2

Inventors: AHN M GIPC: A23B 9/24Derwent Classes: D13Latest Priority: 1999.12.08 1999KR-055969

Composition, preparing method, and preparing apparatus for fish shaped bread stuffed with mashed adzuki bean

Abstract: NoneCompany Code: KIMH/ Publication Date: 2000.03.06Drawing: 1/3

Inventors: KIM H SIPC: A21D 10/00Derwent Classes: D11Latest Priority: 1999.12.13 1999KR-057325

Apparatus for forming pizza

Abstract: NoneCompany Code: NAMY/ Publication Date: 2000.03.06Drawing: 1/2

Inventors: NAM Y WIPC: A21C 11/00Derwent Classes: D11Latest Priority: 1999.12.09 1999KR-057696

2001-030207/04 HAH B J KR-2000012674-AApparatus of kneading for Korean cold noodles

Abstract: NoneCompany Code: HAHB/ Publication Date: 2000.03.06Drawing: 1/5

Inventors: HAH B JIPC: A21C 1/00Derwent Classes: D11Latest Priority: 1999.12.17 1999KR-058758

Korean cold noodle of green tea preparation

Abstract: NoneCompany Code: SEON/ Publication Date: 2000.03.06Drawing: 1/1

Inventors: SEONG H JIPC: A23L 1/16Derwent Classes: D13Latest Priority: 1998.08.11 1998KR-032525

Korean cold noodle of mulberry leaves preparation

Abstract: NoneCompany Code: SEON/ Publication Date: 2000.03.06Drawing: 1/1

Inventors: SEONG H JIPC: A23L 1/16Derwent Classes: D13; (D11)Latest Priority: 1998.08.11 1998KR-032526

2001-030324/04 KIM J S KR-2000013757-ABread containing the ingredient of Cupressaceae leave preparation

Boiled rice with assorted mixtures of fresh vegetables preparation

Sauce for the boiled rice with assorted mixture

Baking technique using corn husk based dietetic fibre produces e.g tortilla from mix containing wheat and flour

2001-014257/02 UNIV KUBAN TECHN RU-2153666-C1Method for determination of bread infestation

Novelty: The method provides for preparation of bread aqueous extract and itsion exchange The obtained eluate is evaporated dry, then dissolved in boratebuffer, centrifuged The solution is transferred into a flask, and the

electrophoretic profile of water-soluble compounds is determined, containingunsaturated compounds on the capillary electrophoresis instrument determiningthe availability of infestation by ropiness

Use: Food industry

Advantage: Revelation of ropiness in the early stages of its development 1dwg, 1 ex

Company Code: UYKU= Publication Date: 2000.07.27Drawing: 1/1 Pages: 0

Inventors: AGEEVA N MDerwent Code: S03-E14AIPC: G01N 33/10; A21D 8/02Derwent Classes: D11 S03Latest Priority: 1999.02.04 1999RU-102189

Method of preparing bakery product

Novelty: Method involves preparation of sponge dough from a part of flour,

water and yeast, its fermentation, and the following preparation of dough by

mixing the rest part of flour, the whole quantity of sponge dough, salt and water,

its fermentation, making-up, proofing and baking of dough pieces

Protein-tomato-oil paste is introduced at temperature 29-32 C before dough

mixing The paste is prepared by drying of tomato seeds and pomace, their

grinding and oil extraction in thin rotating film of 0.1-0.2 mm thick at pressure

of 150-200 kg/sq.cm and temperature of 40-60 C in the amount of 2-3% to

flour mass The method also additionally includes introduction of sugar in dough

in the amount of up to 7% to flour mass and fat product in the amount of 4% to

flour mass

Use: Food industry

Advantage: Improved quality of baked product due to increased food value,improved organoleptical properties; increased storage life 3 cl, 1 tbl, 3 exCompany Code: UYKU= Publication Date: 2000.08.10Drawing: 0/1 Pages: 0

Inventors: KIRYANOVA YU AIPC: A21D 2/36; A21D 8/02Derwent Classes: D11Latest Priority: 1999.03.10 1999RU-104704

Method of preparing bakery product

Novelty: Method involves preparation of sponge dough from a part of flour,

water and yeast, its fermentation, and the following preparation of dough by

mixing the rest part of flour, the whole quantity of sponge dough, salt and water,

its fermentation, making-up, proofing and baking of dough pieces Tomato-oil

extract is introduced at temperature of 29-32 C during dough mixing The

extract is prepared by drying of tomato seeds and pomace, their grinding and oil

extraction in thin rotating film of 0.1-0.2 mm thick at pressure of 150-200

kg/sq.cm and temperature of 40-60 C in the amount of 3-4% to flour mass The

method also additionally includes introduction of sugar in dough in the amount

of up to 7% to flour mass and fat product in the amount of 4% to flour mass

Use: Food industry

Advantage: Improved quality of baked product due to increased food value,improved organoleptical properties; increased storage life 3 cl, 1 tbl, 3 exCompany Code: UYKU= Publication Date: 2000.08.10Drawing: 0/1 Pages: 0

Inventors: KIRYANOVA YU AIPC: A21D 2/36; A21D 8/02Derwent Classes: D11Latest Priority: 1999.03.10 1999RU-104987

Mixture for cookie preparation

Novelty: Method involves mixing of the following components: sugar powder,

invert syrup, honey, fat-containing product, milk, phosphatide concentrate, salt,

sodium bicarbonate, ammonium carbonate, flavor, wheat flour, egg powder andwater Such components as iron-containing additive, calcium citrate, calcium

phosphate and vitamins B1, B2, PP and C are gradually added in prepared

mixture The components are taken in preset ratio From mixture components

dough is kneaded during 15-25 min at temperature of 25-40 C and humidity of

22-28% After kneading, dough is aged for 5-25 min at temperature 25-28 C

and then it is rolled out through a laminator Dough sheet has a thickness of 2-4

mm Then dough pieces are formed by a rotor and baked at temperature of

150-250 C Depending on additives used for dough preparation, the product

may be enriched various components

Use: Confectionery industry

Advantage: Increased biological value 10 cl, 11 exCompany Code: BERN/ Publication Date: 2000.08.10Drawing: 0/1 Pages: 0

IPC: A21D 13/08Additional Data: KARRARA B (KARR/); LAPINA T M (LAPI/); TARASOV

A I (TARA/);

Derwent Classes: D11Latest Priority: 1999.12.29 1999RU-127024

Pastry

Novelty: Pastry includes mixture for preparation of sugar cookie, chocolate

glaze and mixture for cream preparation The mixture for cream preparation

contains treacle, agar, coconut grits, cognac, aromatizer kivi and citric acid The

components are taken in the following ratio, mas.%: chocolate glaze, 20.0-24.0;

treacle, 11.0-11.5; agar, 0.50-0.60; egg white, 3.70-4.10; concentrated milk,

6.50-7.00; butter, 3.50-4.00; cognac, 0.50-0.60; aromatizer kivi, 0.07-0.085;

citric acid, 0.10-0.115; granulated sugar, the balance Ratio of sugar cookie

mass to cream mass is 1:2.3-1:2.5

Use: Food industry, particularly, its confectionery branch

Advantage: Broadened assortment of pastries with original taste properties onbase of natural high-quality products 2 cl

Company Code: KALE/ Publication Date: 2000.08.20Drawing: 0/0 Pages: 0

Inventors: KOLUPAEVA I AIPC: A21D 13/08Additional Data: KAZUSHNIK A I (KAZU/); KOLUPAEVA I A (KOLU/);KHAZHIEVA M G (KHAZ/);

Derwent Classes: D11Latest Priority: 1997.01.27 1997RU-101209

Wafer cake

Novelty: Wafer cake includes mixture for preparation of wafer sheets and

mixture for preparation of filler The latter contains treacle, agar, concentrated

milk, butter, egg white, citric acid, vanillin, colorant and granulated sugar The

components are taken in the following ratio, mas.%: treacle, 17.0-17.5; agar,

0.40-0.50; egg white, 6.00-6.00; concentrated milk, 10.5-11.0; butter,

22.5-23.0; citric acid, 0.20-0.25; vanillin, 0.03-0.04; colorant, 0.01-0.01;

granulated sugar, the balance Layers of filler for wafer cake is of 2.8-3.2 mm

thick Ratio of wafer sheets mass to filler mass is 1: 9-1: 9.2

Use: Food industry, particularly, its confectionery branch

Advantage: Increased quality of product and broadened assortment ofconfectionery products; possibility of product using for children alimentation 2

cl, 1 exCompany Code: KALE/ Publication Date: 2000.08.20Drawing: 0/0 Pages: 0

Inventors: YAKOVCHUK N NIPC: A21D 13/08

Additional Data: KAZUSHNIK A I (KAZU/); YAKOVCHUK N N (YAKO/);KHAZHIEVA M G (KHAZ/);

Derwent Classes: D11Latest Priority: 1997.01.27 1997RU-101211

Composition for wafers preparation

Novelty: Composition of wafers preparation includes mixture for preparation

of wafer sheets and mixture for filler preparation Mixture for wafer sheets

contains salt, sodium bicarbonate, melange, vegetable oil and high-grade wheat

flour Mixture for filler preparation contains sugar powder, dry milk, grated

roasted peanut, confectionery fat and balsam Chuvashsky The ingredients are

taken in the following ratio, mas.%: melange, 0.35-0.50; salt, 0.1-0.12; sodium

bicarbonate, 0.05-0.07; vegetable oil, 0.5-0.7; sugar powder, 30.22-34.20;

grated roasted peanut, 18.2-22.15; dry milk, 6.52-8.42; confectionery fat,

15.82-18.12; balsam Chuvashsky, 0.48-0.65; higher-grade wheat flour, the

balance The prepared wafers have pleasant nut-milk taste and homogeneousmild and oily consistency The wafers are not crumbled at cutting

Use: Confectionery industry

Advantage: Improved taste and broadened assortment of wafers 3 tbl, 3 exCompany Code: AKKO= Publication Date: 2000.08.20Drawing: 0/0 Pages: 0

Inventors: KUZMINA L AIPC: A21D 13/08Derwent Classes: D11Latest Priority: 1998.09.21 1998RU-117413

2001-006181/01 GOLD MEDAL PROD CO US-6135011-ACorn popper comprises kettle, reversible motor for tilting the kettle, and motor controller

Novelty: A corn popper (10) comprises a tiltable popcorn popping kettle (18),

a reversible motor (58), and a motor controller (75) The motor is coupled to tilt

the kettle from a corn popping position to dump popped popcorn The motor

controller operates the motor in a direction to tilt and dump the kettle and in

another direction to drive and return the kettle to the corn popping position

Use: For popping popcorn in consecutive batches

Advantage: The motor dumps the kettle mechanically The motor control is

provided to allow a preset cook time and to automatically operate the motor to

twice tilt and dump the kettle without human operator input and to insure a

complete dump, thus avoiding inadvertent burning or overcooking Since, the

cook and dump are timed, production is increased An operator no longer awaits

for a time period when he can watch over the cooking process The cooking and

dumping of popcorn are automated and no longer require direct or constant

supervision to avoid burning

Description of Drawing(s): The figure shows a perspective view of popcornmachine

Corn popper 10Front sidewalls 11, 12Rear sidewall 13Kettle 18Rotor drive shaft 26Drive housing 40Kettle hanger 41Flat spring 43Drive stub 52Socket 53Reversible motor 58Drive boss 60Hanger boss 61Recess 62Company Code: GOLD- Publication Date: 2000.10.24Drawing: 1/7 Pages: 11

Inventors: WEISS R RIPC: A23L 1/18Derwent Classes: D13Latest Priority: 1999.03.22 1999US-274460Earliest: Div ex 1997.05.08 1997US-853026Related: Div ex US-5885641

Dough composition for making fried snack contains (un)gelatinized starch based flour, pregelled modified starch, andemulsifier

Novelty: A dough composition for making fried snack comprises (wt.%) starch

based flour (35-60), pregelled modified starch (2-25), emulsifier (0.1-3), added

water (25-55), and leavening (0.2-5) The starch based flour contains protein

(6-15), and has a gelatinized to ungelatinized starch ratio of 15:85 - 65:35

Use: For making a snack product where adjacent dough planes articulate a

design when viewed in cross-section

Advantage: The pregelatinized starch helps to bind the dough once hydrated,

enabling formation of the shape during extrusion, and provides a cohesive

structure in which the leavening and steam can uniformly expand during frying

yielding both optimal texture and visual definition of shape The pregelled

modified starch helps to develop the dough strength, provides a firm definition

to the dough, and helps to control the expansion of the dough during frying The

emulsifier helps maintain the integrity of the dough's starch structure and

rheology throughout the extrusion process The ingredients provide a shaped

dough piece, which remains intact when, fried to form thin (yet not hard or

brittle), crispy, shaped snack product with a light, crunchy texture

Detailed Description: An INDEPENDENT CLAIM is also included for aprocess of making a fried snack comprising extruding a dough composition asabove at 500-1500 psig and 70-150°F, extruding the dough through a shapedorifice 0.02-0.05 inch to form a snack piece cut to at least 0.12 inch thick, andfrying the snack piece

Company Code: PROC Publication Date: 2000.10.24Drawing: 0/0 Pages: 5

Inventors: OROSA M EIPC: A23L 1/21Derwent Classes: D13; E17Latest Priority: 1999.11.24 1999US-448137Earliest: Cont of 1996.01.16 1996US-586047Related: CIP of 1997.10.031997US-943459; CIP of 1997.11.051997US-964533; CIP of US-6022574; CIP of US-6033707

2001-023225/03 SASIB BAKERY NORTH AMERICA INC US-6138660-AForced convection track oven for baking the bakery products comprises a track conveyor having ascending and descendingoval spirals

Novelty: A forced convection track oven comprises a track conveyor including

an ascending and a descending oval spiral, a transfer conveyor, several burners

and a heated gas directing apparatus

Use: For the baking of bread, buns, rolls and other bakery products

Advantage: Use of several burners and discharge structures extending from the

burners tends to heat the dough products by forced convection, which avoids the

use of conventional ribbon burners The use of the conveyor assembly of either

two circular spirals or two oval spirals reduces the likelihood of pan jamming in

the operation of the system It affords better control over baking process The

use of oval spirals provides extended track length in a reduced height

environment

Detailed Description: Preferred Features: A track oven comprises a first

ascending oval spiral conveyor (1), a second descending oval spiral conveyor (2),

a transfer conveyor portion (3), several burners (4), each associated with a

particular zone within the oven and a heated gas directing apparatus (5) (1) and(2) includes a chain having grids mounted on them (5) comprises severaldischarge tubes and nozzles (1) receives and transports bakery trays carryingdough products upwardly through several tiers (2) receives the bakery trays from(1) and transports the trays downwardly through the tiers (3) directs the bakerytrays and the dough product from (1) to (2) which is laterally spaced apart from(1) Each of the discharge tubes receive hot primary air from one of (4) and each

of the discharge nozzles receive hot primary air from the discharge tube (5) mixesthe hot primary air with cooler used air and directs the air mixture onto the bakerpans, carried by (1) and (2) for baking the dough products The first ascendingspiral and the second descending spiral are present as circular spirals.Description of Drawing(s): The figure shows a top view of the forcedconvective track oven

Forced connective track oven 250Track conveyor 252

Oven enclosure 254First ascending circular spiral 256Second descending circular spiral 258Inlet 260

Longitudinally extending section 262Transfer portion 264

Outlet 266Burners 270, 280, 290 and 300Outlet tubes 272, 274, 276, 278, 292, 294, 296 and 298Fans 310, 312, 314, 316, 318, 320 and 324

Company Code: SASJ Publication Date: 2000.10.31Drawing: 3/8 Pages: 10

Inventors: MIDDLETON R WIPC: A21B 1/00; F24C 15/32Derwent Classes: D11 Q74Latest Priority: 1999.01.06 1999US-227218

Method for cooking food products in air impingement oven, involves passing food product to conveyor of oven and impingingprocess vapor on the food product, followed by heating the process vapor

Novelty: Food products (68) are provided in oven comprising housing provided

with inlet and outlet, which define food product travel path The food product is

then passed onto a conveyor (13) and a process vapor is impinged on the food

product, from vapor emitters (66) in the upper and lower surfaces of the

conveyor The process vapor is heated and the cooked food products are

removed from the housing and conveyor

Use: For cooking food products such as sausage, chicken patties, beef patties,

meat loaf, meat balls, tortilla chips, frankfurters

Advantage: Improved duct-less impingement oven facilitates even distribution

of food treatment vapor across the conveyor belt, for more even heat application

to the products The recirculation of the cooking vapor to the fan for reticulation

cycle, is within the oven proper, and not through the hard to clean, invisibleinterior surfaces of outside plenums or ducts The higher and lower pressurechambers of the oven are easily exposed for inspection and cleaning without theuse of hand tools or use of inspection doors The fat byproducts are continuouslyremoved from the oven

Detailed Description: Method for cooking food products involves providingfood products in oven comprising housing provided with inlet and outlet, whichdefine food product travel path The food product is then passed onto apermeable conveyor and a cooking process vapor is impinged on the foodproduct, from vapor emitters in the upper and lower surfaces of the conveyor.The emitters extent laterally in the product travel path for treatment time, withinthe oven The process vapor is recirculated between adjacent vapor emitters andthen laterally in the product travel path, and then longitudinally in the travel pathtowards one end of the housing The process vapor is heated when passed alongthe travel path and is made to move through intakes of blower fans arrangedlaterally in the travel path and disposed in the oven end The cooked foodproducts are removed from the housing and conveyor

Description of Drawing(s): The figure shows the enlarged view of thefragmentary portion of the oven

Conveyor 13Vapor emitter 66Food product 68Company Code: HEAT- Publication Date: 2000.11.14Drawing: 4/7 Pages: 15

Soy protein product such as protein concentrate as food, having low stachyose content is derived from seeds of soybean planthaving genes that confer heritable phenotype of predefined seed stachyose content

Novelty: A soy protein product having stachyose content of less than 35

µmol/g and protein content of 42%-89% is derived from a soybean plant

homozygous for gene(s) that confers a heritable phenotype of a seed stachyose

content of less than 35µmol/g The plant is not a member of the line LR28

The product is soybean meal, grits, flours, protein concentrates, milk powder,

textured proteins and concentrates

Use: For soybean products such as soybean meal, grits, full fat and defatted

flours, protein concentrates, milk powder, textured proteins, flours and

concentrates for use as pet food, pet snacks, human food

Advantage: The soybean products have significantly lower stachyose content

and total raffinose saccharide content with seed protein content of greater than

42% The white flakes produced from stc1a lines display a superior raffinose

saccharide content to commercially available soy flours and soy protein

concentrates The white flakes had a lower raffinose saccharide content than thatseen in even more highly processed protein concentrates made fromconventional soybeans

Company Code: DUPO Publication Date: 2000.11.14Drawing: 0/2 Pages: 33

Inventors: KERR P SIPC: C07K 14/00Derwent Classes: D13Latest Priority: 1997.11.25 1997US-976977Earliest: CIP of 1991.10.24 1991US-782033Related: Cont of 1992.10.261992WOUS-08958; CIP of 1994.04.211994US-211709; Div ex 1995.01.311995US-382313; Div ex US-5710365

Container for refrigerated food products such as yogurt, slices of cheese, has tray with trapezoid shaped bottom to hold paperboard product card to carry food products, sealed by transparent closure layer

Novelty: Tray (11) has trapezoid shaped bottom (16), sides (24, 26), ends (20,

22), resting shoulders (30) and flanges to be sealed by transparent closure layer

(15) A paper board product card (32) is placed inside the tray to hold food and

the printing matters on the outer surface is viewed through tray

Use: For packing and marketing refrigerated food products like yogurt, pie,

sliced cheese and cake

Advantage: Tray with trapezoid bottom provides large space Tray is rested toprevent a wedge effect between the side portions of the upper and lower trays.The product card which hold the food has printed matter on the outer surfacewhich can be viewed through tray The flange provided is used as sealing portionfor wedge shaped food products like pie, sliced cheese cake and the foodcontainer is adaptable for any variety of foodstuff shape

Description of Drawing(s): The figure shows perspective view of refrigeratedfood product container

Tray 11Transparent closure layer 15Trapezoid shaped bottom 16Ends 20,22

Sides 24,26Resting shoulders 30Paper board product card 32Company Code: GENM Publication Date: 2000.11.21Drawing: 1/3 Pages: 10

Inventors: BRAUNER A HIPC: A45C 11/20Derwent Classes: P24Latest Priority: 1997.08.19 1997US-912822

2001-023827/03 DELTA FOOD GROUP INC US-6149953-AMicrocapsules for use in baking bromate-free yeast-raised bakery products comprise encapsulated seeding agents that impartenhanced functional characteristics

Novelty: A microcapsule has seeding agents within its shell layer to impart

enhanced or unique structural and/or functional characteristics to the products

Use: In baking bromate-free yeast-raised bakery products (claimed)

Advantage: The invention has diverse strength, thermal stability, weight,

balance, buoyancy, and dissolution characteristics as well as enhanced fluid

dynamic properties

Detailed Description: A microcapsule for use in baking bromate-free

yeast-raised bakery products comprises:

(a) a core (4) made from sodium chloride, potassium chloride, calcium

chloride, and/or choline chloride;

(b) a shell (6) disposed about the core; and(c) seeding agents (8) containing soluble organic compound disposedthroughout the shell

INDEPENDENT CLAIMS are also included for :(a) a method of conditioning a dough involving the mixing of a measuredamount of the microcapsules into the dough, proofing the dough, andbaking the dough; and

(b) a dough composition comprising flour, salt, yeast, water, and the inventivemicrocapsules

Description of Drawing(s): The figure shows a schematic representation of aselected microcapsule

Core 4Shell 6Seeding agents 8Company Code: DELT- Publication Date: 2000.11.21Drawing: 1/5 Pages: 8

Inventors: REDDING B KIPC: A21D 2/00Derwent Classes: D11Latest Priority: 1998.07.08 1998US-111897Earliest: Cont of 1993.11.08 1993US-137439Related: Cont of 1995.12.211995US-576636; Cont of 1997.08.071997US-908232; Provisional 1998.04.171998US-082165

Reduction of a fat content and caloric value of a prepared food product, e.g cookie, brownie, popcorn, and ice cream,involves removing a portion of fat content and replacing with plasticized Shea nut extract

Novelty: Reduction of a fat content and caloric value of a prepared food product

comprises blending a plasticized Shea nut extract composed of (parts by weight)

diluent fat (5-98) and Shea nut extract (2-95), and removing a predetermined

wt.% portion of a fat content and replacing with plasticized Shea nut extract

equal to or less than that of the fat removed

Use: For use as a total or part substitute of the fat content of a food product,

e.g cookie, brownie (claimed), cereal products, margarines, spreads, dairy

products (milk, ice cream, yogurt, fabricated cheese), snack foods (popcorn,

chips) shortening or oils for deep fat frying, fabricated meat products (bologna or

sausage), beverages, and salad dressings

Advantage: The invention reduces the actual fat content and caloric value of

the prepared food product because the components are not fats, yet maintains

the taste and manufacturability of a full fat product It can be easily incorporated

into existing formulae with minimal or no loss of product quality and does notcause gastrointestinal implications of other currently available fat substitutes.Detailed Description: An INDEPENDENT CLAIM is also included for aprepared food product

Company Code: KELL- Publication Date: 2000.11.21Drawing: 0/0 Pages: 7

Inventors: GUTHRIE BIPC: A23D 9/007Derwent Classes: D13Latest Priority: 1998.11.20 1998US-197054Earliest: Provisional 1997.11.21 1997US-066326

Production of savory flavor base for soups and gravies, involves formation of cereal protein slurry by mixing salt, water andcereal protein, heating, adding enzyme, fermenting and separating protein hydrolysate

Novelty: A savory flavor base is produced by mixing salt, water and cereal

protein to obtain a cereal protein slurry The slurry is heated for pasteurization

An enzyme is added to slurry and fermented until cereal protein is hydrolyzed

The enzyme is inactivated and filtered to separate protein hydrolysate from the

insoluble protein material The protein hydrolysate is concentrated to form a

savory flavor base

Use: For use in forming either a flavor enhancer or a savory flavor (claimed) for

food products such as soups, gravies, meat, snacks (such as snack crackers and

chips), breakfast food and canned and frozen meat products

Advantage: The flavor base has different taste similar to hydrolyzed vegetable

protein The base is safe and provides different flavor and flavor enhancer

products The savory flavor is less bitter, sweeter with a strong beef and chicken

flavor The flavor has less amount of salt and is economical as a raw material

The defatted wheat germ is occasionally a byproduct or it is considered as awaste product with little economical value The yield of the flavor is high, hence

is inexpensive The demand of the flavor base material by the consumer ishealthier

Detailed Description: Production of savory flavor base involves mixing salt(5-10 weight%) (wt.%), water and a cereal protein (10-20 wt.%) to obtain a cerealprotein slurry The slurry is heated at sufficient temperature and time suitable forpasteurization At least an enzyme is added to the cereal protein slurry andfermented for a period of time until the cereal protein is hydrolyzed The enzyme

is inactivated (to prevent further fermentation) and filtered to separate a proteinhydrolysate from the insoluble protein material The protein hydrolysate isconcentrated to form a savory flavor base INDEPENDENT CLAIMS are alsoincluded for the following:

(a) a flavor base formed from the defatted wheat germ which has been

enzymatically hydrolyzed, the insoluble material is separated from a protein

hydrolysate to form the flavor base; and

(b) a method for using defatted wheat germ to form a savory flavor base,

performed by forming a defatted wheat germ mixture comprising 10-20

wt.%, fermenting the mixture by an enzyme for hydrolyzing the germ to

form a protein hydrolysate The protein hydrolysate is filtered to obtain a

flavor base

Company Code: UNSP- Publication Date: 2000.10.26

Drawing: 0/0 Language: ENG

Pages: 33

Inventors: CHIGURUPATI S RIPC: A23J 3/34; A23L 1/221Designated States: N(AE AL AM AT AU AZ BA BB BG BR BY CA CH

Latest Priority: 1999.04.20 1999US-295264Local: 2000.04.10 2000WOUS-09504

Production of aerated confectionery coatings on confectionery items, involves supplying pressurized liquid confectionerymaterial having gas bubbles formed by injecting gas, to coating head

Novelty: Production of aerated confectionery coating involves supplying liquid

confectionery material (CM) to coating head (CH), maintaining CM in

super-atmospheric pressure up to CH vicinity and forming gas bubbles on

pressurized CM by injecting gas prior to reaching CH Rate of gas injected into

CM is controlled in response to density of CM supplied to CH Excess of liquid

CM after coating is recirculated

Use: For production of confectionery coatings containing gaseous bubbles

(claimed) such as chocolate coating containing air bubbles The confectionery

coatings are used to coat biscuits and confectionery items such as bars, cakes and

setting yoghurts

Advantage: The bubbles in the confectionery coatings are microscopic and

cannot be readily detected by naked eye The process of producing confectionery

coatings, employs smaller aerator and can be effectively optimized between

product quality, capital cost of equipment and throughput The process is tuned

to recirculate a proportion of chocolate through the aerator, to producemaximum coating without blemishes on its surface

Detailed Description: INDEPENDENT CLAIMS are also included for thefollowing:

(i) apparatus for producing aerated confectionery coating, which comprisescoating head, aerator (109) and at least two supply conduits (123, 125)which are in communication with an inlet to the coating head The aerator

is connected to supply conduit(s) and injects gaseous bubbles into liquidconfectionery material carried by one of the supply conduits; and(ii) aeration control system for controlling aeration of liquid which comprises,

an aerator and density measuring device The density measuring devicemeasures the density of aerated liquid in the liquid supply below the aerator.The aerator is responsive to the output of density measuring device toprovide a predetermined amount of aeration to the liquid

Description of Drawing(s): The figure shows the flowchart of enrobingapparatus for producing aerated confectionery coatings

Reservoir 101Material 103Aerator 109De-aerating unit 113Coating head 115Supply conduits 123,125Company Code: APVA- Publication Date: 2000.11.02Drawing: 13/13 Language: ENG

Pages: 40Inventors: COULTHARD R DIPC: A23G 1/00; A23G 3/00; 3/22Designated States: N(AE AG AL AM AT AU AZ BA BB BG BR BY CA

Latest Priority: 1999.10.22 1999GB-024925Earliest: 1999.04.22 1999GB-009276Local: 2000.04.19 2000WOGB-01555Other: 1999.07.28 1999GB-017657; 1999.08.27 1999GB-020303

Manufacture of multicolored, complexly patterned food extrudates, involves combining food materials which differ from eachother in color, without intermixing to form a complexly patterned food mass

Novelty: A food mass (A) is combined with food material (B) which differs from

(A) in color or hue, without intermixing to form a complexly patterned food

mass The cross-sectional area of the food mass, is reduced, through a reducing

passageway with average convergence angle of 5-65°, while maintaining the

cross-sectional pattern to form a reduced cross-sectional patterned extrudate

Use: For manufacturing multicolored, complexly patterned extrudates such assugar coated ready-to-eat (R-T-E) cereals (intended as children's breakfast cereal),confections, snacks, baked goods, pastas

Advantage: Multiple, complexly patterned extrudates having flow uniformity,are formed using plastic extrudable food products The difficulty in imparting

desired degree of shape detail to the complexly patterned R-T-E cereals due to

their smaller size, is eliminated The large cross-sectional area of the food

extrudate is reduced to a smaller area, while maintaining the complex pattern

The obtained food product has at least two colors in an organized pattern The

degree of fineness level of color detail imparted on food products such as pellets

that are very small, is improved The method prevents the disproportionate

amount of additives from being on the outside of flowing dough, during

formation of the extrudate The confections which are easy to chew and quickly

dissolving, due to the aerated and frangible texture, provide appealing carriers

for various ethical drugs, vitamins and minerals

Detailed Description: A plastic extrudable colored food mass (A) is combined

with flowable colored food material (B) which differs from (A) in color or hue,

without intermixing to form a complexly patterned food mass having an initial

cross-sectional area The cross-sectional area of the food mass, is reduced by a

factor of at least 4:1, through a reducing passageway with average convergence

angle of 5-65°, while maintaining the cross-sectional pattern to form a reduced

cross-sectional patterned extrudate which is extruded through a die port

An INDEPENDENT CLAIM is also included for a confectionery food piecehaving body of one color and colored fine line(s) or plane(s) of another color orhue extending throughout the body The colored fine line or plane has thicknessless than 1 mm

Company Code: GENM Publication Date: 2000.11.02Drawing: 0/11 Language: ENG

Pages: 51Inventors: VAN LENGERICH BIPC: A23G 3/00; A21C 11/16; A23P 1/12Designated States: N(AE AL AM AT AU AZ BA BB BG BR BY CA CH

Latest Priority: 1999.04.23 1999US-298716Local: 2000.04.19 2000WOUS-10681

Hot, rotary cylindrical ring baking strips of dough continuously, is induction-heated by stationary coils, with additionalheating from above and IR browning, avoiding complexities of earlier gas-fired baking rings

Novelty: The cylindrical, rotating metal ring (1) offers a continuous outer (and

inner) baking surface (1a) A baking zone, feeder and removal zone are allocated

around the ring The dough forms bands (7, 8, 9, 10) upon the ring A stationary

coil (11) produces controlled magnetic induction heating in the ring, baking the

dough in contact with it

Use: To bake completely or partially, continuous strips of dough

Advantage: Induction heating avoids the complications of earlier gas-fired

baking rings of this type No longer do large volumes of gases and vapors have

to be handled before and after combustion Heating is rapid and clean, yet

controlled and even It can be matched locally for the purposes of drying and

baking the dough For browning, an additional IR heater is located near the

take-off point

Detailed Description: An INDEPENDENT CLAIM is included for the

corresponding baking equipment

Preferred Features: A heating body near the ring, contains an induction coil

heating both itself and the ring Together they produce heating from below and

above, for the dough A curved heater extends along the baking ring, leaving it

free to rotate, and containing induction heating coils for the ring The heateraround the ring is fully tubular It includes an electrically-insulated bodyembedding the coil windings The heater is C-shaped around the ring, and haswindings running circumferentially around the ring The coil alternativelyfully-surrounds the path of motion of the ring and its windings are principallytransverse to the circumference The coil heating the ring by induction, isessentially of flat construction This equipment is based on controlled inductionheating, using coils of dedicated shape

Description of Drawing(s): A perspective view of the ring and heatingarrangements (double sided) is shown

Metal ring 1Continuous outer baking surface 1aDough bands 7, 8, 9, 10

Stationary coil 11Company Code: HAAS- Publication Date: 2000.11.09Drawing: 1/3 Language: GER

Pages: 19Inventors: KOLETNIK EDerwent Codes: X25-B02A; X25-P01; X27-C06IPC: A21B 5/03; H05B 6/14

Designated States: N(AE AL AM AT AU AZ BA BB BG BR BY CA CH

Latest Priority: 1999.05.04 1999AT-000795Local: 2000.04.10 2000WOAT-00086

Noodles containing a tofu puree that has specific physicochemical properties have an excellent texture and a delicious taste

Novelty: Noodles containing a tofu puree that has specific physicochemical

properties have an excellent texture and a delicious taste

Use: The tofu puree is for use for noodles, and this application will contribute to

widening the usage of the tofu puree

Advantage: The noodles containing the tofu puree have an excellent texture

and a favorable taste

Detailed Description: The tofu puree has the following four physicochemicalproperties:

(a) The viscosity is 20 - 3000 mPa(b) The dynamic modulus of storage elasticity is 0.2 - 600 Pa(c) The dynamic modulus of loss-elasticity is 0.2 - 250 Pa; and(d) Some particles contained in the tofu puree have an average particulate size

of 2 - 15µm and 90 % of the particles are 35µm or less