Abstract: Fibrous simulated sea foods packaged in hermetically sealed containers are produced by kneading a minced fish meat to which sodium chloride has been added, molding the kneaded meat into the form of noodle-like strips, preparing fibrous fish meat by forming cuttings like the teeth of a comb on the noodle-like strips or cutting the noodle-like strips into the form of noodle-like filaments, sheafing and binding the fibrous fish meat by the use of a binder containing kneaded krill meat, and, after coloring a part of the surface of the bound product according to necessity, heating under pressurization the bound product packaged in a heat-resistant container.

Abstract: A method and apparatus continuously making a marbled semi-moist or dry pet food, said method comprising the steps of:(a) merging a red pet food stream with a white pet food stream by advancing the red pet food stream under a first pressure into a conduit having a substantially circular cross-section and advancing the white pet food stream into a plurality of medial locations within said conduit,(b) partially mixing the merged pet food stream by advancing the merged pet food stream through the conduit and through at least one stationary mixing element therein,(c) expressing the partially mixed pet food stream through a shaping die at a second pressure above about 40 psig, and(d) cutting the expressed pet food stream into pet food pieces.

Abstract: A selectively shaped, chromatically distinct stratified sherbet confection and method of making the same. Partially prefrozen chromatically distinct sherbert extruded from a multichambered extrusion head and subjected to extremely low temperatures, preferably by spraying the surface of the extrusion with liquid nitrogen, to form a structural cohesive external rigid crust, which contributes to the stability of the extrusion's shape during subsequent operations upon it.

Abstract: A process for preparing an ice confection or other foodstuff with projecting and relatively recessed relief features of its outer surface, by extruding the ice confection or other extrudable edible material from a rotating extrusion nozzle having a cross-section with an assymetrical configuration with respect to the rotation axis, with the extruded material passing from the nozzle immediately into an unconfined space and on to an elongate travelling conveyor which does not share the rotational motion of the extrusion nozzle, thereby to lay down on the conveyor an extended spirally-formed extrudate with projecting and relatively recessed relief features derived from its extrusion through the nozzle of assymetrical configuration.

Abstract: To obtain a permanently and indeliby decorated cheese whose decoration forms an integral part of the rind and is inseparable therefrom, a sunken graphic pattern (means of identification and/or for defining portions thereof) is impressed on one of the faces, more especially by means of a printing draining board, at an advanced stage of draining, then different colorations are produced, particularly in the hollows of the graphic pattern and on the flat parts of said face, by growth of different micro-organisms during maturing. Thus, a decorated cheese is obtained.

Abstract: A method of producing a frozen, dual-textured confection comprising a cream and a gelatin-containing aerated phase and a natural or simulated fruit phase is disclosed. According to one embodiment, gelatin is dispersed in water and the dispersion is then combined with cream, sweetener, emulsifier and a gum stabilizer to form a uniform emulsion. The emulsion is then partially frozen and aerated. A fluid, natural or simulated fruit component is separately produced by combining pureed fruit or synthetic fruit flavor, sweetener and a gum stabilizer. The partially frozen, aerated emulsion is passed together with a fruit component through a filler head into a mold or container so that the mold or container contains a cream and gelatin-containing phase and a fruit phase. The contents of the mold or container are then thoroughly frozen. A stick may be inserted into the mold prior to the thorough freezing so that the frozen confection may be hand-held while being eaten.

Abstract: Bacon-like products are formed from separate "fat" and "lean" components in a continuous process in which the bacon-like product is frozen or refrigerated. The bacon-like product is formed directly upon a freezer drum by means closely regulating the percentages of the various components, the bacon-like product then being compressed upon the drum and chilled or frozen as a sheet during rotation of the drum. The frozen or chilled bacon-like sheet is then removed and passed to further processing preferably including means for cutting the sheet into strips and means for packaging the strips.

Abstract: According to the invention, there is provided a process for molding chocolate to make a molded product including a thin ornamental relief pattern made of a first chocolate material of one color and a body portion carrying the thin ornamental relief pattern and made of a second chocolate material of different color. The body portion has a hollow cavity internally thereof. The first and second chocolate materials contain 30 to 40% by weight of the same kind of base oils and fats. The process comprises the steps of casting the first chocolate material into a first mold to form the thin ornamental relief pattern, pouring into a second mold the second chocolate material to form the body portion, combining the first and second molds to form a closed mold and rotating the closed mold while vibrating to thereby form a hollow cavity in the body portion.

Abstract: A coextruded chewing gum is provided which includes an extruded center portion surrounded by and bonded to an extruded outer shell portion. The center portion of the coextruded chewing gum may contain increased amounts of flavor, substantially greater than that ordinarily employed in chewing gums of conventional structure, and may have a different density than the outer shell portion to provide a textural difference upon chewing.

Abstract: A process for molding chocolate is provided to make a molded product including a thin ornamental relief pattern of a first chocolate material of one color and a body portion carrying the ornamental pattern and made of a second chocolate material of the other color. The first and second chocolate materials contain 30 to 40 wt. % of base oils and fats and at least 60 wt. % of the oils and fats in one material is the same as those in the other material. The first material in a fluidized state is cast into an engraved ornamental pattern formed on a mold, followed by scraping the face of the mold and rapidly cooling the surface of the first chocolate material to 18.degree. to 22.degree. C. Then the second chocolate material in a fluidized state is cast on the mold to cover the first chocolate to thereby firmly bond or adhere the two materials.

Abstract: A matrix of frozen dessert having dispersed therein at least one edible inner bit with a water soluble first coating and having a substantially water insoluble second coating thereover, the inner bit being supported by the frozen state. Preferably an outer coating encloses the frozen matrix which additionally includes thereon at least one edible outer bit having a water soluble coating and color film, the outer bit being supported by the matrix coating.

Abstract: A coextrusion apparatus and method for producing simulated cuts of meat from fat and lean meat is improved by providing in the apparatus, means for the controlled heating of parts of the discharge structure leading from the coextrusion die or of the die structure or of both structures to a temperature during the extrusion procedure substantially no greater than will melt fat interfaced with such structure. The preferred heating means is a water jacket supplied with hot water of suitable temperature.

Abstract: An improved meat product is disclosed, which comprises a slab of ground meat, shaped to resemble a steak. On both sides of the slab is a set of grooves. The grooves on a particular side are parallel to each other, but the grooves on one side are oriented in a different direction from that of the grooves on the other side. This arrangement assures that the meat particles, before cooking, will be intertwined, thereby improving the similarity in texture to an actual steak. After cooking, the meat product will have parallel darkened bands on its two sides, thereby enhancing its visual similarity to a charcoal-broiled steak.

Abstract: An improved frozen confection scattered with colored granules of ice can be provided by admixing colored granules of ice with frozen confection, the colored granules of ice being prepared by crushing colored block of ice containing a stabilizer into pieces and cryogenically refrigerating the surface of the pieces of ice.

Abstract: A method of producing a dry pet food product containing fibrous food pieces having a tough, pliable texture combined with a basal matrix containing proteinaceous and farinaceous materials having a porous texture and appearance is disclosed. The fibrous food pieces, which may simulate vegetables, grains and red meat pieces, comprise denatured proteinaceous material. The food pieces are blended with undenatured proteinaceous materials and farinaceous materials. The mixture is mechanically worked under conditions of elevated temperature and pressure and finally extruded to form an expanded dry pet food product having a porous texture interspersed with food pieces having a tough, pliable fibrous texture.

Abstract: A process for preparing a molded poultry product using a mold device with the configuration of a cooked poultry comprises two sectional members each having an internal contour of a portion of the configuration whereby assembly of the sectional members forms an internal surface having the configuration of the whole cooked poultry. A flexible bag is provided within the assembled sectional members for assuming the shape of the internal surface when poultry meat is passed into the flexible bag.

Abstract: 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.

Abstract: Freeze-it-yourself pops are prepared by sealing an edible, room-temperature-storable, storage-stable, aqueous, opaque, flavored confection in a plastic film pak. The confection composition is in the form of an aqueous gel having a pH within the range of from about 3.0 to about 5.0; it has a pudding consistency when maintained at room temperature, but has a chewy consistency when frozen. Activated or peptized microcrystalline cellulose in combination with a) carboxymethyl cellulose (CMC) and/or b) alginate (salt of alginic acid) and/or c) xanthan gum and/or d) modified starch provides the composition with homogeneity and stability even when formulated on a commercial scale.

Abstract: A meat-like product is prepared preferably having alternating zones simulating lean strata and fat strata. Internal stresses are established in the analog product thereby providing wrinkling of the product upon final cooking such as by pan frying.

Abstract: Marshmallow variegate which is readily combinable with ice cream and other frozen desserts and which maintains a sharp line of demarcation between the frozen dessert matrix and the variegate. The variegate composition comprises about 40 to 50% by weight of sugar solids, about 1 to 3% by weight of a stretch-providing component characteristic of marshmallow, such as pre-gelatinized starch, about 0.2 to 0.8% by weight of an emulsifier having an HLB number of from 3 to 9, about 0.2 to 0.5% by weight of a stabilizer such as an edible gum or gelatin, and the balance being water and flavoring.

Abstract: A press-formed tablet-shape sweet colored only on its outer surfaces by selectively applying a coloring agent after the sweet has been press-formed. The surface to be colored may be land portions or lower portions.

Abstract: A bacon-like product is prepared preferably having alternating zones simulating lean strata and fat strata. Dough is prepared including protein material, water and oil. The dough is shaped into a striated ribbon to resemble a bacon-like product by co-extruding a colored dough and an uncolored dough, to have at least one colored and one uncolored region. Randomization of appearance is accomplished by diverting a portion of the colored dough and intermittently or periodically injecting it into an uncolored or white region to provide streaks or another striation. The ribbon is then, at least partially, cooked, cooled and cut into strips which have the appearance of natural fried bacon.

Abstract: An improved method and apparatus are provided for economically producing meat analog products. According to the invention, at least one slurry comprising oil, water and coagulable protein is continuously mixed and layered. The layered slurry is heat set under moist heat to provide a cohesive mass without surface product drying. The heat set product is then sliced for marketing as is, or after subjecting it to varying degrees of frying. The preferred product is a partially fried bacon analog product.

Abstract: 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.

Abstract: Method of producing ice cream and like products which includes providing a pair of matching molds wherein each mold is filled with various layers of soft ice cream in a sequential overlapping manner, one of the molds having a food product such as a plurality of cherries longitudinally disposed in a contiguous arrangement on the layers of ice cream; thereafter, the ice cream in each mold is frozen along with the food product at which time a last layer of ice cream is added to the top of each mold and these molds are then sealed together, allowing the last layers of ice cream to co-mingle and also be frozen to form a single elongated cylindrical ice cream bar. Once the bar is frozen and separated from the molds thereof, the bar is cut providing a multiplicity of slices having a predetermined thickness, wherein each slice thereof includes equal amounts of the various frozen food products centrally disposed therein.

Abstract: Production of a patterned product is accomplished by forming a plurality of product streams into a patterned product stream having a desired cross sectional pattern or configuration, then dispensing the patterned product stream into a product container. The cross sectional pattern of the packaged product is substantially the same as the cross section of the patterned product stream even though the diameter of the container may be substantially greater than the diameter of the patterned product stream dispensed into it.

Abstract: A semi-moist pet food having a marbled, meat-like texture and appearance yet entirely meatless, is described. The pet food having an appearance of meat being marbled throughout with fat is produced by utilizing vegetable protein, amylaceous ingredients, a casein salt, and a water-soluble solid capable of raising the osmotic pressure of the water within the pet food to prevent microbiological decomposition.

Abstract: A frozen confection which is comprised of a plurality of ingredients of individual colors. In some portions of the frozen confection the colors of the various ingredients are discrete and are readily identifiable. In other portions of the frozen confection the ingredients intermingle and thereby form colors which are different from the colors of the initial ingredients. Additionally, a gravity feed arrangement for feeding a plurality of nozzles with ingredients disclosed. Finally, a particular nozzle having a plurality of inlet conduits and one discharge opening for forming the frozen confection is disclosed.

Abstract: A spreadable combination food product includes a discrete spreadable nut component phase containing about 60-98% ground nuts, having a fat content of about 50-65% by weight, and a water content of about 2-6% by weight, in combination with a discrete phase of a second food spread either of normal commercial composition or in which the water activity thereof has been lowered. The combination food product contains about 25-75% by weight of the spreadable nut component phase. The process includes either or both of raising the water activity and the oil content of the spreadable nut component, while the second food spread remains unmodified, or only slightly modified through lowering of the water activity. The two phases of the food product remain discrete for extended periods of time.

Abstract: A nozzle for a pressurized can of whipped topping is constructed to facilitate attachment of a color dispenser characterized as including a source of coloring matter and a distributor ring having a plurality of nozzles spaced apart about its inner circumference and arranged in flow communication with the source.