The Quaker Oats Company

David P Bone

Edward L Shannon

Alexander Balaz

Robert J Meschewski

Paula M Manoski

Craig W McKinney

Robert M Champion

Lynda Robleski

Kathryn M Brophy

Fu H Hsieh

Max R Gould

A new class of ready-to-eat cereals is disclosed. These products are baked bite sized pieces produced from a cookie dough, but having a bowl life of at least 3 minutes, and preferably containing fat in the amount between 3 and 17 percent, in which an effective bowl-life extending amount of an additive selected from the group free fatty acid, edible insoluble metallic salt of fatty acid, and mixtures thereof, is added. A preferred additive for providing bowl life in emminently satisfactory ranges is magnesium stearate.

Ready-to-eat cereals

Cereal food products are prepared from oat bran which is a portion of the oat groat which contains at least 150% more crude fiber than the whole oat groat and contains increased levels of protein, gum, fat and ash than the whole oat groat.

Cereal foods made from oats and method of making

Microbiologically stable intermediate moisture batters for preparing microbiologically stable pancakes, both of which can be maintained at refrigerator temperature for extended periods of time are disclosed. The batters contain relatively high levels of shortening and total sugar content in a ratio to water of 0.3-0.6:1.0. Such a relatively low total sugar content allows flour content and other ingredients to approximate the levels found in homemade batters, while the water activity of the batter is kept below 0.95 for a refrigerator stable product, and the water activity of the resulting pancake is below 0.88.

Refrigerator pourable and stable pancake batters for preparing stable

A frozen pizza product, particularly adapted for cooking and/or reheating in a microwave oven, and method of making such product. The pizza product of the invention includes a crust comprised of first and second crust elements with the first crust element being comprised of a baked cracker-type dough material having a moisture content of about 5% or less, with the second crust element being a baked bread dough type crust having a moisture content of about 20%-40%. The bread dough crust portion immediately overlies the cracker dough crust portion and, in use, the cracker crust is adapted to absorb excess moisture created during microwave cooking of the product. The method includes separately forming and, in some cases, baking the crust portions and then placing the two crust portions for overlying relation before adding a pizza sauce or other topping to the product.

Frozen pizza crust and pizza suitable for microwave cooking

A bulk package of a mixture of hard and soft pet food results in no chunking and no product separation when the hard pet food is provided in bite size pieces having at least two large dimensions and the soft pet food is present in the form of slender strands having a length between 1.4 and 3.0 times the largest dimension of the dry pet food pieces.

Bulk packaged mixture of hard and soft pet foods

A method and apparatus is described for producing a continuous strip of simulated bacon by low temperature extrusion of three differently colored doughs to form a common strip containing three or more distinctly different colored zones which are continuously and randomly varied in width. Differences in extrusion rates among the doughs may be used to impart crinkling and curling of the strip which is heat treated after extrusion, thereby setting the structure and preserving the crinkling and curling. The strip contains an emulsion which is designed to be stable during processing, and during storage, but which is unstable during cooking. During frying or baking the emulsion becomes unstable, thereby rendering out oil upon the cooking surface, making it unnecessary to add oil, grease, or frying aids during cooking, and thereby closely simulating the cooking attributes of real bacon.

Process for the production of a bacon analogue

A method is described for producing a dry pet food having a moisture content of less than 15 percent by weight. Its texture may be substantially solid and fibrous or it may be expanded. The pet food contains a reduced amount of amylaceous ingredients as well as specified types of proteinaceous adhesives in conjunction with plasticizing agents, and is processed to form either a fibrous or an expanded texture using a specially designed air nozzle.

Method of making a dry-type pet food

A soft dry pet food is made using a starch-derived polysaccharide having a dextrose equivalent of 6-35, a polyhydric plasticizing agent, a protein source and various additives.

Soft dry pet food product and process

A method for producing a dry pet food resembling marbled meat in appearance and having a moisture content of less than 15 percent by weight is obtained by utilizing two doughs having a reduced amount of amylaceous ingredients within the pet food as well as using specific types of proteinaceous adhesives in conjunction with plasticizing agents. The two doughs are cooked, extruded together and dried to reduce the moisture content of the product to less than 15 percent by weight.

Method of making a dry pet food having a marbled meat-like texture

A dry pet food is formed by mixing a soft meat-like dry pet food and a hard dry pet food together.

Process for making a dry pet food having a hard component and a soft

A method is described for producing a dry pet food having a moisture content of less than 15 percent by weight. The dry pet food has a fibrous meat-like texture even though it contains a substantial amount of amylaceous ingredient. This texture is obtained by utilizing specific types of proteinaceous adhesives in conjunction with plasticizing agents and processing in a manner to form fibers.

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Palatine, IL, United States of America

David P Bone