Abstract: A bone cap device for use over a meat cut having at least one exposed bone is provided. The meat cut is positionable inside a separate outer bag with the bone cap device cushioning the exposed bone from piercing the separate outer bag. The bone cap device comprises a first bone cap positionable over the first exposed bone. A second bone cap is positionable over the second exposed bone. A connection member connects the first bone cap to the second bone cap wherein the first bone cap and the second bone cap inhibits the first exposed bone and second exposed bone, respectively, from piercing the separate outer bag.

Abstract: A flavored nipple device for an infant feeding apparatus such as a baby bottle is provided having a taste-modifying agent incorporated therein in an amount effective to modify the taste of a beverage dispensed through the device. The flavored nipple encourages young children to drink adequate amounts of important dietary liquids, such as water, by providing such liquids with improved taste.

Abstract: A conventional coffee filter is replaced by a package containing a flavoring and in which a paper filter forms a wall. The filter-formed wall is the upstream wall of the package. When used in a conventional filter drip or automatic filter drip brewer, the result is a brewing system wherein the producing of a filtered filtrate of the coffee brew and the flavoring of the filtrate are performed as two separate and sequential steps.

Abstract: A preservation device for preserving a partially eaten portion of a fruit or vegetable having a skin and at least one exposed surface includes a pair of arms. Each arm extends in a longitudinal direction and has a distal portion and a proximal portion. The arms are pivotally connected to each other for movement of the distal portion between an open position for engaging the at least one exposed surface of the partially eaten fruit or vegetable portion and a closed position where the at least one exposed surface of the partially eaten fruit or vegetable portion is engaged with the preservation device. A flat plate is carried by the arm in the distal portion of the arm. The flat plate extends generally perpendicular to the longitudinal direction of the arm and is adapted to engage the exposed surface of the fruit or vegetable for preservation purposes.

Abstract: A cask for storing alcoholic beverage is made of a pre-treated wooden material, such as oak wood, wherein the method of pre-treatment includes soaking the wood in a salt solution and heating or toasting the wood thereafter to produce a color change in the wood. Is has been found that impregnating the wood with salt extracts is beneficial in respect of flavoring and coloring the alcoholic beverage.

Abstract: To facilitate baking a frozen dough product in an oven having a rack formed of aligned bars, the dough product is formed over an oven-safe paper sheet which has a plurality of die-cut holes. This sheet serves as a baking substrate and obviates the need for a baking pan. The paper sheet is formed with the dough product, and the dough extends through the holes and locks the sheet to the dough. The end user may thus remove the frozen dough product together with the sheet from a backing preform and place the assembly on an oven rack for baking. As the dough thaws the crust will loose its stiffness. The sheet however, will prevent the more pliable crust from distending through the oven rack before the dough has become baked and rigid. The sheet forms a backing which restrains flow of the dough, while at the same time the holes permit the escape of gases from the bottom of the crust and ensure uniform baking. Furthermore, the holes allow direct radiant heating of the dough product through the paper sheet.

Abstract: Apparatus (10) is disclosed including first and second forming rollers (18, 21) which rotatably abut with an anvil roller (20). The forming rollers (18, 21) each include a periphery forming a continuous forming surface including a plurality of axially and circumferentially spaced patterns each formed including depressions (196, 198) and/or grooves (24). Food (14) is simultaneously fed by a saddle (36, 36') between a continuous strip of support material (16) and a continuous ribbon of film material (66) as they pass between a first abutment nip of the first forming roller (18) and the anvil roller (20). In the preferred form, the food items include one or more continuous strings (14e, 14f) and one or more continuous, thin strips (14c, 14d) of food adhered to the support material (16).

Abstract: Apparatus (10) is disclosed including first and second forming rollers (18, 21) which rotatably abut with an anvil roller (20). The forming rollers (18, 21) each include a periphery forming a continuous forming surface including a plurality of axially and circumferentially spaced patterns each formed including depressions (196, 198) and/or grooves (24). Food (14) is simultaneously fed by a saddle (36, 36') between a continuous strip of support material (16) and a continuous ribbon of film material (66) as they pass between a first abutment nip of the first forming roller (18) and the anvil roller (20). In a preferred form, the saddle (36') is in the form of a block having a trough (24) supplied by food under pressure. Radially disposed barriers (132) divide the trough (24) into axial portions.

Abstract: A packaged product has a film configured around a cooked meat product. The cooked meat product is adhered to a meat-contact surface of the film. The meat-contact surface of the film comprises an olefin/acrylic acid copolymer having a Vicat softening point, in .degree.F., of at least 232 minus 5 multiplied by the weight percent of acrylic acid mer in the olefin/acrylic acid copolymer. The cooked meat product comprises at least one member selected from the group consisting of sausage, bologna, mortadella, braunschweiger, and high-wateradded added ham. The olefin/acrylic acid copolymer has been found to adhere well to high fat/low protein meat products is orientable for the formation of heat-shrinkable films, and provides a stronger seal than previously available olefin/acrylic acid copolymers.

Abstract: Disclosed are improved, intermediate moisture sweetened fruit compositions fortified with calcium supplied by calcium phosphate. The fruit compositions comprise: A) about 5 to 65% by weight of fruit solids; B) about 0.1 to 85% of carbohydrates; C) about 180 to 1500 mg/oz total calcium; and D) about 9 to 20% moisture. Also disclosed are methods for the preparation of such fruit products involving forming a concentrated slurry of calcium phosphate having a particle size such that at least 90% are less than 150 .mu.m, forming a wet blend of fruit ingredients, drying the wet blend to 9 to 20% moisture and admixing the dried fruit composition while warm with the slurry to form a dried sweetened calcium composition and forming into desired shaped and sized pieces.

Abstract: A method of preparing raw molluscan shellfish meat in the shell is disclosed which employs a mild heat treatment and cold storage for the destruction or reduction to lower levels of harmful pathogenic bacteria such as Vibrio vulnificus, Vibrio cholerae and others. The raw molluscan shellfish, such as oysters, arrives at the processing plant in a refrigerated state. The mollusks then have a band placed around them, securing them against opening. The banded mollusks are then placed in a fluid bath at a sufficient temperature and duration to kill pathogens yet leave the meat in a raw state. The mollusks are then conveyed from the heated fluid bath and placed in a cold fluid bath. The mollusks are then removed from the cold fluid bath. The natural enclosure of the mechanically banded mollusk prevents the hot or cold fluids from contacting the flesh of the mollusk. The mollusks remain in a raw state and in the shell throughout the process. The pathogenic bacteria are reduced through the action of this process.

Abstract: The present invention provides rubber articles for single or multiple use food contact which, when used in smoking, curing or cooking meat or poultry, produce a low level of nitrosoamines or nitrosatable amines in the meat or poultry product.

Abstract: A combination drinking straw and edible plug, the edible plug includes a body formed of a fondant mixture containing water, glucose and sucrose. There is not less than 30 parts of glucose and not more than 220 parts of glucose for every 100 parts of sucrose. The body has not less than 2% water and not more than 6% water by weight.

Abstract: A frozen ice confectionery product has a first ice layer containing a first effervescence-producing agent and a second ice layer containing a second effervescence-producing agent. The first and second ice layers are juxtaposed and are not separated by a water-impermeable intermediary. Upon dissolution of the first and second ice layers in the mouth upon eating, the first and second effervescence-producing agents react to produce carbon dioxide.

Abstract: A rolled food item is fabricated by advancing food (14) and a sheet of support material (16) between the rollers (18, 20) of a strip sheeter (12) where the food (14) fills grooves (24) of the first roller (18) to deposit the food (14) in continuous strips on the support material (16). After passing through a cooling tunnel (58), the support material (16) is also cut into strips between the strips of food (14) in a first cutting section (62). The multiplicity of strips are then cut to lengths in a second cutting section (64). Labels (68) are secured to the trailing ends of the strips and the trailing ends of the strips are pressed by a label presser (70) to adhere the labels (68) to the strips. The strips are simultaneously rolled in a roll-up section (74) including a rotatable fork (76). Specifically, after the leading ends of the strips are inserted between the legs (78, 80) of the fork (76), the fork (76) is rotated to roll the strips on the fork (76).

Abstract: To facilitate baking a frozen dough product in an oven having a rack formed of aligned bars, the dough product is formed over an oven-safe paper sheet which has a plurality of die-cut holes. This sheet serves as a baking substrate and obviates the need for a baking pan. The paper sheet is formed with the dough product, and the dough extends through the holes and locks the sheet to the dough. The end user may thus remove the frozen dough product together with the sheet from a backing preform and place the assembly on an oven rack for baking. As the dough thaws the crust will loose its stiffness. The sheet however, will prevent the more pliable crust from distending through the oven rack before the dough has become baked and rigid. The sheet forms a backing which restrains flow of the dough, while at the same time the holes permit the escape of gases from the bottom of the crust and ensure uniform baking. Furthermore, the holes allow direct radiant heating of the dough product through the paper sheet.

Abstract: Assembled bacon slices which do not overlap are provided by assembling a plurality of bacon belly portions by a process that does not require the use of added binders or the use of spring-loaded forms or other compression-imparting devices. Heating followed by chilling effects belly portion assembly that holds during slicing and subsequent cooking. Pre-cooked generally square assembled bacon slices which do not overlap are thus provided.

Abstract: A method and apparatus for preparing and packaging a wide variety of uncooked food articles, such as uncooked cookie dough, in which the packaged food articles are premixed, shaped and arranged on cooking parchment so that they are ready for cooking immediately upon their removal from the package. In accordance with the method of the invention, a large volume of uncooked food articles can be prepared and packaged in a ready-to-use form for immediate use by high-volume users such as commissaries, schools, major restaurants and like institutions. More particularly, in the practice of one method of the invention large numbers of precisely formed segments of cookie dough are formed and strategically arranged in rows on baking parchment so that the baking parchment can be rolled into unrollable rolls, placed in a suitable shipping container and then, at time of use be readily removed from the package, unrolled and placed directly into a conventional baking oven.

Abstract: A method for impregnating porous material with a liquid flavoring. The porous material comprises embossed sheets or disks of porous absorbent material, each of which is dispensed automatically onto a conveyor. Each individual disk is squirted automatically with a selected amount of liquid flavoring and then immediately packaged automatically. The selected amount of flavoring is less than the amount required to supersaturate the disk. Thus, by a passive capillary action, or "wicking" effect, dispersal of the flavoring liquid throughout the disk continues during the packaging step. This method reduces the amount of flavoring which is wasted in conventional impregnation methods. Further, the use of the capillary action to complete the saturation process allows the packaging to be commenced prior to completion of the saturation process and thereby substantially increases the speed with which the process can be completed.

Abstract: Assembled bacon slices are provided by assembling a plurality of bacon belly portions by a process that does not require the use of added binders or the use of spring-loaded forms or other compression-imparting devices. Heating followed by chilling effects belly portion assembly that holds during slicing and subsequent cooking. Pre-cooked generally square assembled bacon slices are thus provided.

Abstract: Flavored coffee filters which can be impregnated with an essential oil and placed inside a conventional coffee maker to which coffee is then added to the filter. The filter permits the brewing water to filter through the coffee and the filter without obstruction while imparting the desired flavor of the essential oil to the brewing water.

Abstract: A rolled food item is fabricated by advancing food (14) and a sheet of support material (16) between the rollers (18, 20) of a strip sheeter (12) where the food (14) fills grooves (24) of the first roller (18) to deposit the food (14) in continuous strips on the support material (16). After passing through a cooling tunnel (58), the support material (16) is also cut into strips between the strips of food (14) in a first cutting section (62). The multiplicity of strips are then cut to lengths in a second cutting section (64). Labels (68) are secured to the trailing ends of the strips and the trailing ends of the strips are pressed by a label presser (70) to adhere the labels (68) to the strips. The strips are simultaneously rolled in a roll-up section (74) including a rotatable fork (76). Specifically, after the leading ends of the strips are inserted between the legs (78, 80) of the fork (76), the fork (76) is rotated to roll the strips on the fork (76).

Abstract: Proofed dough is formed into pizza crusts which am formed and frozen without baking. The dough is positioned on corrugated paperboard preforms within a tray having multiple circular openings. The preforms have sidewardly opening corrugations. The trays are conveyed through the forming apparatus in a continuous process, with formed crusts being removed and fresh preforms being inserted. The preforms are positioned in a rectangular array within the openings in the conveyed tray. A quantity of raw dough is positioned on each preform within the tray. The dough is conveyed on the preforms beneath a bank of high pressure forming dies. The dies are pressed into the openings within the tray and over the dough to form the dough into the desired pizza crust shape. Each die extends between the preform and the tray within the opening to force portions of the dough into the preform corrugations to thereby secure the formed dough to the preform.

Abstract: The invention provides a container and a method which includes substantially encasing a long thin pile of meat in a separator sheet defining a meat packet. Meat packets filled with a similar meat or a preselected combination of meats are placed, on edge, in groups into a container. Rigid members are placed between groups of packets of similar meat packet type. The container has sides which define an angle. The rigid members have edges which define a similar angle such that the rigid members are kept from falling over in the container in a self-locking way. The method minimizes the tendency of the meat packets to sag in the container by pressing the meat packets against an end wall of the container via one of the rigid members thereby imparting stress to the meat packets. The self locking of the rigid members tend to maintain the stress.

Abstract: A rolled food item is fabricated by advancing food (14) and a sheet of support material (16) between the rollers (18, 20) of a strip sheeter (12) where the food (14) fills grooves (24) of the first roller (18) to deposit the food (14) in continuous strips on the support material (16). After passing through a cooling tunnel (58), the support material (16) is also cut into strips between the strips of food (14) in a first cutting section (62). The multiplicity of strips are then cut to lengths in a second cutting section (64). Labels (68) are secured to the trailing ends of the strips and the trailing ends of the strips are pressed by a label presser (70) to adhere the labels (68) to the strips. The strips are simultaneously rolled in a roll-up section (74) including a rotatable fork (76). Specifically, after the leading ends of the strips are inserted between the legs (78, 80) of the fork (76), the fork (76) is rotated to roll the strips on the fork (76).

Abstract: A cellulose food casing which can be peeled from food product contained therein without damaging said food product, said food casing having an internal surface composition comprising regenerated viscose containing polyalkylene glycol having a molecular weight of from 300 to 20,000. The invention further includes such food casings in fibrous form wherein only the internal layer of viscose contains polyalkylene glycol and the method for making such casings.

Abstract: A method and apparatus for serving confectioneries comprises a first base support member having a second support member positioned thereon. The second support member is smaller in plan than the base support member thereby defining a peripheral ledge or tier. Cupcakes or other similar confectioneries may be placed on the ledge and on top of the second support member and an illusion of a traditional multi-tiered birthday cake is created. Yet, each cupcake or confectionery is available to be readily removed by children of the earliest ages and consumed without the need for plates or utensils.

Abstract: An apparatus for transferring multiple individual slices of a food product material from a food material supply source which includes a plurality of food product supply sources to a support substrate without substantially altering the predesignated pattern includes a rotating hollow drum disposed on and rotating around a stationary inner core member. The rotating member is disposed between a slicing blade in substrate, negative air pressure is applied to the rotating transfer member to cause individual material slices to adhere to the outer surface of the transfer member in the same pattern in which they are slices from the food supply and to leave the outer surface of the transfer member in the same pattern thereby permitting, in effect, the "printing" of alternating layers of food slices on the substrate. The apparatus has particular utility in the production of premade food set ups having a plurality of alternating layers.

Abstract: An apparatus for transferring individual slices of food material from a food material supply source to a support member includes at least two rotating hollow drums disposed on and rotating around two associated stationary inner drums. The first rotating drum is disposed proximate to the food material supply, while the second rotating drum is disposed proximate to the support member and the first rotating drum. The stationary drums have hollow inner cores to which negative air pressure in the form of a vacuum is supplied which causes individual material slices to adhere to the outer shell of the first drum and transfer to the outer shell of the second drum.

Abstract: A rolled food item is fabricated by advancing food (14) and a sheet of support material (16) between the rollers (18, 20) of a strip sheeter (12) where the food (14) fills grooves (24) of the first roller (18) to deposit the food (14) in continuous strips on the support material (16). After passing through a cooling tunnel (58), the support material (16) is also cut into strips between the strips of food (14) in a first cutting section (62). The multiplicity of strips are then cut to lengths in a second cutting section (64). Labels (68) are secured to the trailing ends of the strips and the trailing ends of the strips are pressed by a label presser (70) to adhere the labels (68) to the strips. The strips are simultaneously rolled in a roll-up section (74) including a rotatable fork (76). Specifically, after the leading ends of the strips are inserted between the legs (78, 80) of the fork (76), the fork (76) is rotated to roll the strips on the fork (76).

Abstract: Frozen dessert cones made from a cooked batter capable of having lower and higher moisture contents, which respectively cause the cone to assume dimensionally contracted and expanded states, are provided with sanitary jackets while in their dimensionally contracted state. When the cooked batter forming the cone attains a higher moisture content, the cone will dimensionally expand against the walls of the sanitary jacket thereby exerting a restraining force against removal of the jacket from the cone. The sanitary jacket is applied to an interior handle region of a cone so that the sanitary jacket will nest with the exterior surface of a downstream cone handle when stacked therewithin. A chute is provided so as to align and direct the sanitary jacket with respect to the interior handle region of the cone. A stream of pressurized fluid (e.g., air) is then preferably directed against the sanitary jacket so as to propel the same into a seated relationship with the interior handle region.

Abstract: An apparatus for transferring individual slices of food material from a food material supply source to a support member includes at least two rotating hollow drums disposed on and rotating around two associated stationary inner drums. The first rotating drum is disposed proximate to the food material supply, while the second rotating drum is disposed proximate to the support member and the first rotating drum. The stationary drums have hollow inner cores to which negative air pressure in the form of a vacuum is supplied which causes individual material slices to adhere to the outer shell of the first drum and transfer to the outer shell of the second drum.

Abstract: An apparatus for transferring individual slices of material which are sliced from a material supply to a support web includes a rotating hollow drum disposed on and rotating around a stationary inner drum. The rotating outer drum is disposed proximate to a slicing station and material supply. The rotating drum and the stationary drum have hollow inner cores to which negative and positive air pressure is alternately applied to cause individual material slices to alternately adhere to the outer shell of the drum and to leave the outer shell of the drum.

Abstract: A system for stacking food products on cut sheets of paper provides several continuously moving conveyors. Products, such as meat patties, are placed onto continuous sheets of paper suitable for separating them in stacks. The weight of the products pressing the paper against the conveyor simply pulls the paper off of supply rolls at the rate of movement of the conveyor. A sensor detects the position of the food products on the conveyor, causing cutting blades to descend and cut the paper between the food products. Such cutting is performed without stopping the conveyors.

Abstract: An apparatus for transferring individual strips of material which are sliced from a material supply to a support web includes two counterrotating rollers. The first roller is disposed proximate to a slicing station and material supply while the second roller is disposed proximate to the first roller. Both of the first and second rollers have hollow inner cores which are encircled by rotatable outer shells. A vacuum is drawn in the inner cores of the first and second rollers which causes individual material strips to adhere to the outer shell of the first roller and the support web to the outer shell of the second roller. Bands which encircle the first roller urge the material strips off onto the support web.

Abstract: Flavored inserts which can be impregnated with a desired flavor and placed inside of a conventional coffee filter. The insert permits the brewing water to filter through the filter without obstruction while imparting the desired flavor to the brewing water.

Abstract: A marshmallow-based, edible, sheet-like, decorative overlay is formed in situ on a release film mounted on a rigid carrier sheet. After peeling the release film and the overlay together from the carrier sheet, the release film is subsequently peeled from the overlay to enable the overlay to be transferred by itself to a pastry to decorate the same.

Abstract: Manufacture and use of a fiber-reinforced cellulosic casing article with 40%-65% moisture, a first ketene dimer peeling aid coating on the casing inner surface, a second wood-derived tar-containing liquid smoke coating and precipitated tar having a single mode mass spectrometric distribution below 400 atomic mass units.

Abstract: Flavored inserts which can be impregnated with a desired flavor and placed inside of a conventional coffee filter. The insert permits the brewing water to filter through the filter without obstruction while imparting the desired flavor to the brewing water.

Abstract: Foodstuff items to be cooked, e.g., meats and boned poultry, are bound or wrapped in fibrous silicone elastomeric bindings, e.g., ties or nets, to maintain structural integrity during cooking. After cooking, such bindings have not decomposed, are not adhered to the foodstuff item, and have retained their elasticity.

Abstract: A process for the production of meat products, especially cooked ham, which is cooked in a compact form in a net, wherein the raw or pre-processed meat product is wrapped in a casing of edible collagen and a netting of optional mesh design is applied thereover and, in a subsequent step, the product is subjected to the final cooking process. Procedure for the simultaneous enveloping of compact meat products with an edible collagen film and an elastic netting includes employment of a feed sheet for the meat products, which fits into an inner guide tube, and an outer tube upon which a supply of the elastic netting is provided, and a guide channel situated therebetween for the collagen film(s). The procedure is complemented by elements for maintaining a supply of the collagen film and the unrolling and fold-free guidance of the collagen film, as well as a conventional clipping device.

Abstract: Raw meat for ham, roast pork and sausage is wound or wrapped with member in the form of string or net made of thermoplastic resin such as polyvinylidene chloride which has been processed to possess heat contraction property. In heating process of the meat such as boiling or smoking, the string or netlike member contracts by heating to strongly fasten the heated meat so that the form of the processed meat is arranged.

Abstract: A method of packaging pre-cooking bacon wherein uncooked bacon is sliced onto a greaseproof, interleaving paper in a single-layer arrangement. The bacon is then cooked on the interleaving paper to a bacon yield of 25% to 40%. The interleaving paper with cooked bacon is then stacked, optionally cooled, and packaged for distribution. The interleaving paper has a multiplicity of holes, with the hole diameters between 0.07 inches to 0.20 inches and the center line between the holes of 0.3 inches to 1.25 inches. The paper has a minimum weight of 25 pounds and a greaseproofness rating of 600 or better.

Abstract: A decorative fish head mold for use as a replacement for a fish's head when serving and/or cooking a fish includes a hollow elongate body defining an interior compartment. The body has a forward or distal end configured to the appearance of a fish head, and an open rear end communicating with the interior compartment for receiving a body of a fish therein. In accordance with the method of this invention, the head of a fish is removed, and if desired, the body of the fish is filled with a stuffing. Thereafter the body of the fish, either stuffed or unstuffed, is inserted into the open rear end of the decorative fish head mold, and is thereafter cooked and/or served as a unit with the fish head mold.

Abstract: A shirred stick composed of unreinforced casing impregnated with liquid smoke. The stick has no twist which eliminates rope and gives the stick a smooth, blemish free outer peripheral surface. The method of making the stick requires placement of the shirred stick on a dowel immediately after shirring, holding it on the dowel for a period of time sufficient for moisture to migrate uniformly throughout the stick and then removing the dowel.

Abstract: This disclosure relates to a device for dispensing a comestible product into a liquid. In particular, the device is capable of dispensing unit dose amounts of a comestible product into a liquid.

Abstract: A method for producing a comestible product is provided with a first and second layer of food material. An insert article is disposed on the first layer of food material and is positioned inwardly of at least some of the edges of the first layer of food material to define peripheral regions in the first layer of food material which project beyond the insert article. The second layer of food material is in substantial registry with the first layer of food material. In one embodiment, the food material layers are brought into contact with each other and with the insert article by moving the food material along a path to engage a portion of the food material with a cam surface that has at least an upwardly inclined portion that also extends laterally over the path of movement of another portion of the food material whereby one portion of the food material is folded over the other portion of the food material.

Abstract: A casing in use for sausages that utilizes the heat shrinkable plastic film, and features the formation of vinylidene layer on the internal surface of heat shrinkable plastic film, namely on the area getting in direct contact with the sausages.

Abstract: A food imprinting cassette means comprising a flexible image imprintable foodstuff sheet attached to a support means for said sheet of foodstuff, a transfer sheet having an edible coloring material coated on the side of the transfer sheet facing the food sheet with said transfer sheet attached to a peripheral frame which in turn is releasably attached to the support means. The coloring material being transferable to the food sheet when pressure from a stylus is applied to the transfer sheet.

Abstract: A sausage casing package is formed utilizing a tool constituted by a rigid tube having a low-friction surface. The folded casing support is introduced into the tube and the casing sections as applied with the assembly of casing sections being drawn off the tube simultaneously with the withdrawal of the casing support from the tube to transfer the pleated and interfitted casings onto the support.