Abstract: A machine for making a food product includes a cooking apparatus for cooking an aliquot of dough disposed in a predetermined shape about a cooking member made of a material which has a chemical composition essentially impervious to cooking temperatures. The machine also incorporates a mechanism for extracting the cooking member from the cooked dough, thereby creating a chamber in the cooked dough. This mechanism has a gripper which is disposable in grasping contact with a protruding end of the cooking member, a holder disposable in contact with the cooked dough for restraining the cooked dough, and a motive component operatively connected to at least one of the holder and the gripper for moving the one of the holder and the gripper relative to the other to remove the cooking member from cooked dough.

Abstract: A process is disclosed for the calculated removal of fat from pork skin. Pork skin is subjected to tumbling cycles during which the pork skin is tumbled first in warm water and subsequently in warm water containing salt and concentrated laundry detergent. As this two step cycle is repeated, fat contained within the pork skin separates and is drained from the pork skin with the rinse water. The cycle may be repeated until the pork skin contains a desired percentage of fat. The process does not require that the pork skin be ground or otherwise comminuted in order to selectively remove fat from the material, nor does the process use harsh solvents or chemicals that might render the pork skin inedible or toxic. Because the process is all natural, the reduced fat whole pork skin is edible and may be formed into a variety of canine treats through additional processing and cooking.

Abstract: A pasta is formed from a tube of pasta that is cooked, filled with sauce, sealed on one end, left open on the other end and rolled into the shape of a coil. The pasta is suitable for being eaten while on the move.

Abstract: A fat-containing confectionery material is passed through an extruder and to and through a flow-constriction die to obtain an extrudate from the die so that the material passed through the extruder and die and so that the extrudate from the die are at a temperature so that the material and extrudate are in a non-pourable state and so that the material passed to the die plastically deforms, and the material is passed by pins positioned in the die so that the extrudate obtained from the die has passages which extend transversely to an extrudate cross-section to obtain a product structure having the passages.

Abstract: A method for making a food product utilizes an aliquot of dough disposed in a predetermined shape about a cooking member made of a material which has a chemical composition essentially impervious to cooking temperatures. The dough is cooked, e.g., boiled or baked, at a predetermined temperature for a predetermined period. The cooking member is maintained in the dough during the cooking thereof. After the cooking of the dough at the predetermined temperature for the predetermined period, the cooking member is removed from the cooked dough, thereby creating a chamber in the cooked dough.

Abstract: A process of making a filled bagel dough product and the product formed thereby. The product has the outward appearance of a conventional bagel, but has a core filling such as a natural or imitation cream cheese provided within the bagel dough shell. More particularly, a method and device by which a conventional bagel making apparatus as found in most bagel shops can be adapted to making filled, rolled bagel dough products. The invention further concerns a bagel which, in addition to being improved in flavor and texture, can be produced with much less baking time than a conventional solid bagel.

Abstract: A process for the production of filled dough products in which dough and a filling are co-extruding to provide a filled tube of the dough surrounding the filling. The filled tube is then transported on a movable support. While being transported, the filled tube is cut into segments using a plurality of blades which move with the filled tube and which progressively cut into the filled tube with progressive movement of the filled tube so that filling in the portion of the tube to be cut is progressively pushed out of this portion prior to cutting when the blade engages the moving support.

Abstract: An edible product having a thin inorganic coating on at least a portion of its surface. The coating preferably forms a moisture/oxygen barrier to result in a coated edible product having an improved shelf-life. The edible products include foods and pharmaceuticals. The inorganic materials used for the coating include SiO.sub.2, SiO, MgO, CaO, TiO.sub.2, ZnO and MnO. Processes and apparatuses for depositing a thin film of inorganic material onto an edible substrate are also disclosed. The preferred processes include sputtering and vapor deposition. The preferred apparatus provides for the continuous production of coated edible products.

Abstract: The triple coextrusion of snack food products having highly uniform and integral individual layers is achieved by the use of a compact, precisely toleranced coextrusion die which may be mounted at the outlet end of a cooker extruder. The coextrusion die includes a die block with smooth, unobstructed flow passages for each material. The outer passages for the casing material are substantially coaxial with the central axis of the die block and extend from end to end. A central bore and an annular passage having their central axes aligned with the central axis of the die block at its outlet end extend upstream to filler feed ports. The feed port entrances are at the outer surface of the die block between its ends. The side ports and filler feed lines connected to them do not interfere with a substantially straight flow path of casing material directly from a cooker extruder. A protruding tip formed at the outlet end of the die block by the bore and annular passage extends into a converging block or cone.

Abstract: A substantially pure rawhide product and a mechanical method for manufacturing a substantially pure rawhide treat or chew for pets utilizing a double screw extruder with a number of heating zones and interchangeable extrusion dies. The method allows for the use of wet rawhide or rawhide scraps and contemplates the addition of various additives to the rawhide product. Also claimed is a double screw extruder especially adapted for the preparation of substantially pure rawhide treats.

Abstract: An edible food container is formed by wrapping an elongate flat strip of uncooked bread dough around a conically-shaped mandrel to form a plurality of spiral turns with an overlap between adjacent turns of the spiral. The resultant uncooked dough cone is then baked to form an edible, cone-shaped container of soft bread. The bread cone is removed from the mandrel and the hollow interior of the cone is filled with a selected filling.

Abstract: A method and machine for making churros. The machine extrudes churros through a die. The die has a central mandrel so that hollow churros are made which can be filled. The churros are extruded from the machine when an operator rams a crank on the machine. Consistent, high quality churros can be made at high production rates suitable for use in a restaurant.

Abstract: A ridged dough product is made by a method for making a ridged dough. The method includes preparing a dough and processing the dough with a means for providing ridges and valleys on the outer surface of the dough, such as a die. The ridged dough product exhibits a moisture gradient across the thickness of the dough.

Abstract: Cannelloni is prepared by, initially, forming and blanching a longitudinally extending pasta strand and then cutting the strand into a plurality of longitudinally-extending strips positioned side-by-side. Each strip is passed in a direction of its longitudinal extent to and by a roller having a configuration of a curved surface so that it is contacted by the roller surface to curve the strip so that the curved strip has an upper concave curved surface and a lower convex curved surface, the curved strip is transported on a conveyor belt so that the convex surface is carried by the belt, a filling is deposited onto the concave surface and the curved strip is formed, in particular, by passing the curved strip and filling through a ring positioned above the belt, into a tube for enclosing the filling and so that the strip overlaps, and then, the tube is cut into tubular pieces.

Abstract: A high strength ceramic fiber board having a green strength of at least 300 psi and a green density of less than about 22 lb/ft.sup.3 ; and having a composition comprising 65-97.5% wt. ceramic fiber, 1-10% wt. PVA fiber, 0.5-10% wt. cationic starch, 0-25% wt. clay filler and 1.0-15% wt. colloidal silica.

Abstract: Cookies having an extended shelf-stable soft or chewy texture throughout the cookie are prepared by coextruding an inner adherent cookie dough bakeable to a soft or chewy texture and an outer non-adherent cookie dough bakeable to a soft or chewy texture. The inner dough comprises a liquid humectant in an amount sufficient to impart a shelf-stable soft or chewy texture to the baked outer cookie dough in excess of that attainable by baking the outer dough alone to a shelf-stable soft or chewy texture of the same moisture content. The coextrudate is severed into pieces to enrobe the inner cookie dough and the pieces are baked to a moisture content of at least about 6% by weight of the cookie. The outer non-adherent cookie dough, while being bakeable to a soft chewy texture, possesses sufficient cohesiveness and firmness so as to render the coextrudate formable into cookie dough pieces on a mass scale.

Abstract: Cookies having an extended shelf-stable soft or chewy texture throughout the cookie are prepared by coextruding an inner adherent cookie dough bakeable to a soft or chewy texture and an outer non-adherent cookie dough bakeable to a soft or chewy texture. The inner dough comprises a liquid humectant in an amount sufficient to impart a shelf-stable soft or chewy texture to the baked outer cookie dough in excess of that attainable by baking the outer dough alone to a shelf-stable soft or chewy texture of the same moisture content. The coextrudate is severed into pieces to enrobe the inner cookie dough and the pieces are baked to a moisture content of at least about 6% by weight of the cookie. The outer non-adherent cookie dough, while being bakeable to a soft chewy texture, possesses sufficient cohesiveness and firmness so as to render the coexrudate formable into cookie dough pieces on a mass scale.

Abstract: Composite fresh or semi-hard cheeses are made from predrained lactic or rennet curds by co-extrusion and cutting into portions of various shapes. In the case of semi-hard cheeses, the portions are vacuum-wrapped in a plastic film and then ripened. The products obtained may be used as such.

Abstract: In a dough of pie having a roll-like configuration and containing an ingredient in a crust of pie, a dough of pie having a slit roll configuration is provided with a plurality of slit-like cuttings formed on the entire surface of the crust of pie.

Abstract: Food products comprise a filling, enclosed in a bread-like casing have an intermediate cake layer (with a fully developed cellular crumb structure) having a specific volume of 1.5 to 4.0 m.sup.3 /kg and a fat content of at most 20 wt % based on the total recipe of the cake batter. The cake is preferably formed from a batter having its oil or fat phase in form of an O/W-emulsion, comprising water-soluble proteins and a specific combination of emulsifiers, comprising a C.sub.12 -C.sub.24 fatty acid acyl lactylate. Also a process of making the said food products and the use of the cake material as a moisture migration controlling agent and as a softness imparting agent therein has been disclosed.

Abstract: The present invention relates to a filled, elongate half product which can be expanded (i.e., puffed) when subjected to microwaves. The half product comprises an elongate outer casing formed from a dough containing a cereal material, water, and, optionally, starch, microwave absorptive materials (e.g., sugar or salts), and emulsifiers. Within the outer casing is a filling formed from an edible oil and flavoring. The half product of the present invention is prepared by mixing the ingredients which form the dough, cooking the dough at an elevated temperature and pressure to gelatinize the starch, venting the cooked dough to reduce its moisture content and temperature, cooling the cooked dough, coextruding the cooked dough and filling material to form a filled half product, and cutting the resulting extrudate cross-sectionally.

Abstract: A free-standing die assembly, for use in the production of extruded products, which is mounted as a separate unit apart from the extruder in which product ingredients are processed. The die assembly includes a center plate having a die unit secured to one or more planar faces of the plate, with each of the die units having at least one die orifice in the outer surface thereof. Hot flowable dough processed in an extruder is carried via suitable tubing to the center plate from where it is distributed to the planar faces of the plate and into the die units, from which it is extruded through the die orifices in the die units. The die assembly may be modified to permit the production of coextruded product from the die orifices in the die units of the assembly. One or more of the die assemblies may be associated with a single extruder. In accordance with a preferred embodiment, die units are secured to opposing side faces of the center plate to provide a free standing, dual-faced die assembly.

Abstract: Novel composite food products comprising a first, soybean protein-based food material and a second, minced meat-based food material which are bonded to each other, and their production processes are disclosed. These food products have any desired shapes. These food products have remarkably improved texture and taste in addition to a moderate heaviness when eaten.

Abstract: A method and apparatus for forming a center-filled confectionary rope having a soft candy center. The apparatus of the invention includes a forming nose over which a rectangular sheet of candy is passed to form a continuous, hollow, substantially cylindrical outer layer of candy. A frustoconical extruder attached to the lower surface of the forming nose is provided for extruding a soft candy into the hollow portion of the cylindrical outer layer of candy as it is being formed by the forming nose. The combination of candy exterior and soft candy center is then passed through a forming chute which imparts to the confectionary a desired cross-sectional geometry.

Abstract: An apparatus and process for forming a center-filled confectionary rope in which the center candy is a candy which, during the forming process, is too viscous to be pumped. A center candy is obtained and formed into a continuous cylindrical shape. This is done by using a feeding miller which extracts from the viscous center candy mass a continuous flow of candy. This continuous flow of candy is introduced into a batch roller which forms the continuous flow of candy into a continuous cylindrical shape. An exterior candy mass is obtained and formed into a continuous rectangular shape. This is accomplished by placing the exterior candy mass in a feeding miller which extracts a continuous flow of the exterior candy mass in the form of a rectangular cross section. The continuous rectangularly shaped exterior candy mass is then attached to the continuous cylindrically shaped viscous candy mass and wrapped around the cylindrical center candy in a helical fashion.

Abstract: An apparatus and method for making center-filled chewing gum, in which product having up to at least 35-40% by weight of center fill can be produced. The apparatus comprises a novel extruder barrel and nozzle arrangement (11) which extrudes a tubular rope of gum (G) through an annular orifice (30), and at the same time supplies a center-fill material (F) to the hollow interior (V) of the tubular rope through a central nozzle (20,21) concentric with the orifice. The center-fill material is fed into the hollow interior of the gum rope at a rate sufficient to just fill the void produced in the gum rope as it is extruded through the nozzle, and without exerting a compressive pressure thereon. With this apparatus and method, center-filled chewing gum can be produced with up to at least 35-40% by weight of center-fill material and at the same time uniform wall thickness and consistency for the center-filled product can be maintained.

Abstract: This invention relates to a food product in the nature of pizza in which meat and condiments in a dough shell or casing are secured to a stick-like handle, and in particular to the method of preparing such an edible product by forming and cooking in a form or mold and using a heat transfer prong inserted into the product to permit cooking of ingredients from within as well as from the outer surfaces of the product.

Abstract: A method of lubricating the passage of meat emulsion through the stuffing horn of a meat emulsion encasing machine is disclosed, involving forcing meat emulsion under a first magnitude of pressure through a passage into the inlet of a stuffing horn; then providing a first concentric ring of fluid under a second magnitude of pressure around the passage; and then providing a second tapered concentric ring of fluid around the passage with the tapered concentric ring having an outer perimeter of greater depth than its inner perimeter, and with the outer perimeter being in communication with the first concentric ring and its inner perimeter being in communication with the passage.

Abstract: Pumpable, edible fillings are produced from vegetable shortening having a Wiley melt point from 90.degree. F. to 120.degree. F. and a solid fat index from 1% to 6% at 92.degree. F. and at 100.degree. F., a solids extender, and solid flavoring materials by a method which carefully controls the crystal structure of the vegetable shortening and the particle size of the solid flavoring material.

Abstract: A frozen confectionary product including a shell, having two openings at its opposed ends and a longitudinally hollow center. The center of the shell is filled with a frozen product, such as, for instance, ice cream, which is substantially enveloped by the shell.The product is self-supporting and self-sustained and remains intact during consumption. The method for producing the frozen confectionary product is also provided. The method essentially includes providing a shell, introducing a frozen product into the hollow center of the shell and freezing the shell, while maintaining the frozen texture of the product contained within.

Abstract: A nozzle permits extrusion of an outer, expanded dough layer having two filler materials co-extruded therewith. An adjusting mechanism is provided for precisely locating two filler injection conduits with a surrounding guide nozzle. A pillow-shaped final product is formed, having an outer layer of expanded dough and two different filler materials.

Abstract: This invention includes a soybean protein casing containing a filling or center material wherein the casing does not interfere with the palatability and flavor of the filling and is not destroyed or melted by heating, a method for production of fillings prepacked in said casings, and a food prepared using them.

Abstract: A fried food article having improved crispness. Inner and outer pastry shells are provided, the inner shell sealedly containing a desired filling, and the outer shell being disposed thereabouts. Means are provided in the outer shell design for decreasing deep frying time to achieve desired outer shell crispness while avoiding undesirable drying out of the filling. In one embodiment, such means takes the form of a plurality of apertures in the outer shell to facilitate frying oil substantially contacting both the inner and outer surfaces of the outer shell. In an alternate embodiment, spacing means are provided alone or in combination with the apertures providing heat insulation between the inner and outer shells in the former case, and additional space for hot oil in the latter case, both to enance the resultant crispness of the food article upon frying.

Abstract: Pumpable, edible fillings are produced from vegetable shortening having a Wiley melt point from 90.degree. F. to 120.degree. F. and a solid fat index from 1% to 6% at 92.degree. F. and at 100.degree. F., a solids extender, and solid flavoring materials by a method which carefully controls the crystal structure of the vegetable shortening and the particle size of the solid flavoring material.

Abstract: Fabricated meat products like crab leg meat, which are copies of the first joint portion of the king crab or giant spider crab, and the process for manufacturing the same. The fabricated meat product like crab leg meat comprises: a central portion which comprises at least one material selected from a group consisting of fibrous material of ground fish meat, flake of fish meat and flake of crustacean meat; and a sheet-like material which mainly comprises ground fish meat, which has cornua on the outer surface thereof and which wraps around the central portion. The fabricated meat product is formed in a shape of crab leg meat.

Abstract: A method of producing filling-containing baked bread is provided. A dough sheet having layers of fats and oils therein is formed, cut in desired dimensions, wound, and baked to form the bread having flexible layers therein into which a filling is introduced through a pipe.The introduction of filling is done by inserting the pipe along the axis of the baked bread, so that the tip of the pipe can be easily entered into thin cavities formed by expanded gaseous material when baking the wound dough sheet, without damaging the whole shape of bread and without clogging the tip of the pipe with crumbs, whereby the filling material containing the solid, or the filling material consisting only of a solid, is introduced into the baked bread.

Abstract: A process of preparing a frozen rolled cod tail wherein a cod tail is rolled around a spindle, then frozen partially or completely, afterwards removed from the spindle and, if necessary, frozen completely. The frozen rolled cod tails may be filled later when desired.

Abstract: A bland, intermediate water activity matrix suitable for use in preparing a thermostable, edible creme, is produced by dispersing Ca.sup.++ ions, caseinate ions, corn syrup, lactose and maltodextrin in water; and heating the dispersion to a temperature sufficient to gel the Ca.sup.++ ions and caseinate ions. The bland, intermediate water activity matrix can be converted to a low water activity thermostable creme by admixing it with modified starch, a fat and an emulsifier, and a flavoring material. The thermostable, edible creme can be incorporated into shelf-stable, ready-to-eat bakery products.

Abstract: A method of injecting viscous fluid into bread or confectionery is provided. Viscous fluid is drawn by a piston from a hopper through a 3-port valve into the chamber of a first piston cylinder, and after changing the position of the valve the viscous fluid is extruded through a tube and a reciprocally movable nozzle into a product while the nozzle is being retracted.According to the present invention, the relation between the time of retraction of an injection nozzle from bread or confectionery and the stroke and time of extrusion by a piston is adjusted, so that the position, amount, and length of the viscous fluid charged in the product can be freely varied.

Abstract: An extruder provides three materials, one co-extruded about the other. A first material is completely enrobed by a second material, which in turn is completely enrobed by a third material. The first and third materials are preferably cookie doughs having differing compositions, the first material forming the core and having a moist and chewy texture upon baking. The third material is preferably a cookie dough having a relatively crispy texture upon baking. The second material serves as a moisture barrier and to prevent bleeding between the first and the third materials. The second material may be composed of, for example, an oil-based fluidic material or a gel.

Abstract: A process for producing center-filled food products comprises forming a hollow cylindrical shell of edible material having a single continuous longitudinal slit. The shell is conditioned until it is able to maintain its hollow, cylindrical shape and longitudinal slit without external support, and may subsequently be dried to a shelf stable moisture content. The shell is then filled through the longitudinal slit with an edible food substance which is substantially stable at product storage temperatures. The shell may then be cut to final product size, externally coated with seasoning, and packaged.

Abstract: A snack-type confectionary product is comprised of a hollow, substantially tubular body, made of extruded cooked biscuit with particular characteristics of lightness, crispness and digestibility, with the ends closed or open, stuffed with more or less fluid cream with or without grains and fruit, possibly covered with chocolate and grains of various kinds. A process is also provided for the production of the confectionary product described above, involving the high temperature extrusion cooking of said biscuit, as well as subsequent operational phases for completing the product.

Abstract: An edible composition comprises an integrally extruded net formed of an edible material e.g. a cereal-based, sugar-based or fat-based material. The composition has a novel appearance and unexpectedly good eating qualities. The net may be tubular planar or curved and may be filled and/or coated with a compatible edible material.In the case of a tubular filled net, the net is preferably produced by extending the edible net-forming material through a pair of relatively rotating or oscillating dies having mutually engaging grooved surfaces. When the grooves in one die mate with the grooves in the other die, integral joints between individual strands in the net are formed. When the grooves in one die are separated from the grooves in the other die, the individual strands are formed. A center-filling, which may support the extruded net, is extruded through the center of the net-forming die arrangement to provide a center filling to the tube.

Abstract: Method and apparatus for forming and wrapping objects of a soft mass in which a hollow rope of material (11) filled with a liquid (10) is divided into individual pieces (B.sub.1 and B.sub.2) between cutter shoes (20 and 21) moving against each other in that one piece (B.sub.1) after the other (B.sub.2) is simultaneously squeezed by squeezing strips (26 and 27) at its rear end (in feed direction) and separated at its front end (in feed direction) from the preceding piece (B.sub.1) which is subsequently pushed at a right angle to the feed direction (15) of the rope of material (11) into a wrapping station.

Abstract: An elastomeric spring is formed by extruding a rubbery material into a reinforcing sleeve in a mold during relative motion between the mold and nozzle, and thereafter vulcanizing.

Abstract: A novel frozen-dessert coated with a viscoelastic material is disclosed. The viscoelastic material is prepared by mixing and kneading starch of substantially amylopectin with saccharides and water. Preferably, the starch is selected from starch of glutinous rice, corn or glutinous corn.

Abstract: A method of coating at least the internal or external surface of a shirred casing strand for foodstuffs with a smoke flavor comprising placing a liquid smoke flavor solution in contact with a shirred casing strand; applying a pressure to the solution so that the smoke solution is forced to flow between the pleats or folds of the casing and thereby coats the surface of the casing in shirred form.A shirred casing coated by this method is also provided.

Abstract: A tar-containing aqueous liquid wood smoke is at least partially neutralized under controlled temperature to form a tar-enriched fraction and a tar-depleted liquid smoke fraction, and the latter is used for food casing treatment to facilitate smoke coloring and flavoring of encased foodstuff during processing.

Abstract: A tar-containing aqueous liquid wood smoke is extracted with selected organic liquid solvents to form a tar-enriched liquid fraction and a tar-depleted aqueous liquid smoke fraction, the latter being used for food casing treatment to facilitate smoke coloring and flavoring of encased foodstuff during processing.

Abstract: A composite ice confection product comprises an open-ended wafer with an internal fat-based coating and filled with the ice confection, a continuous fat-based capping covers the open-end(s) of the wafer. In a preferred process for preparing the product the capping is formed, for example by applying it below its slip-melting point and in fluid condition, in such a way that it forms with the internal coating a substantially expermeable envelope around the ice confection. A suitable apparatus is described in which the fat-based confection for the capping can be maintained fluid by shear and optionally also by overpressure.