Tim M Adrianson

US Patent:

6616957, Sep 9, 2003

Filed:

Nov 28, 2000

Appl. No.:

09/723378

Inventors:

Carolyn Louise Wilhelm - Hackettstown NJ
Tim Michael Adrianson - Oak Ridge NJ
Diane Louise Gannon - Perrysburg OH
Edward Douglas Howey - Toledo OH
Harold Ira Levine - Morris Plains NJ
Patricia Ann Mozeke - Bedminster NJ
Louise Slade - Morris Plains NJ

Assignee:

Kraft Foods Holdings, Inc. - Northfield IL

International Classification:

A23L 110

US Classification:

426241, 426549, 426622

Abstract:

A process is provided for making reduced fat, low fat or no-fat graham-based crackers and flour for the production thereof. The process for making the flour includes providing whole wheat berries having a moisture content of from about 15% by weight to about 20% by weight, radiating the berries with infrared (IR) energy, optionally maintaining the berries at an elevated temperature of from about 80° C. to about 110° C. for a period of time up to about one hour, and cooling, drying and comminuting the treated berries. The moisture content of the berries can be adjusted by moistening or tempering the berries prior to treatment with IR energy. The moisture content, optional tempering conditions, amount of irradiated IR energy, the elevated temperature, and the various treatment periods are sufficient to inactivate lipase and lipoxygenase in the berries yet insufficient to gelatinize more than about 20% of the starch in the berries. The graham flour has excellent shelf-life stability, and can be used to obtain machinable doughs on a mass production, continuous basis. Baked goods made from the flour have a surprisingly crunchy texture.

US Patent:

56701977, Sep 23, 1997

Filed:

Sep 29, 1995

Appl. No.:

8/536406

Inventors:

Tim M. Adrianson - Oak Ridge NJ
Alpheus I. Brown - Randolph NJ
G. Curtis Busk - Rockaway NJ
Stephen A. Gunther - Bethlehem PA
Karen D. Huether - Succasunna NJ
Joseph W. Mann - Escondido CA
James K. Yoss - Denville NJ

Assignee:

Nabisco, Inc. - Parsippany NJ

International Classification:

A23C 1910

US Classification:

426582

Abstract:

High-moisture, high-pH, shelf-stable cheese spreads containing cheese, preferably a cheese having a pH of 5. 4 or lower such as Swiss, Cheddar, American, mozarella, skim milk cheese, or cheese mixtures, water sufficient to provide a total moisture of from 51 to 58% and a pH of from 5. 3 to 6. 0 are preserved by adding sodium chloride, a phosphate salt, sodium citrate, and sodium lactate in sufficient amounts to maintain the composition free from the growth of Clostridium botulinum and the production of toxin by those organisms during room temperature storage for a period of at least 180 days, preferably 300 days. Some embodiments contain about 1 to 2% sodium citrate, about 1 to 2% sodium lactate, and a combined level of dibasic sodium phosphate and sodium chloride ranging between about 1. 3 and 2. 2%, and have a moisture content of 52 to 55%, and an overall pH of about 5. 3 to 5. 6.