Abstract: A co-extruded, dual-texture animal food is provided. The food has a dry outer portion partially surrounding a semi-moist inner portion. The inner portion has a higher or similar moisture content and a softer texture compared to the outer portion which has a lower moisture content and harder texture. The outer portion comprises cereal grain and a legume at about 75-85% of the weight of the outer portion, and an animal-based protein contributing to about 5-10% of the weight or more of the outer portion. The inner portion has animal-derived grease mixed with lactic acid at about 3% by weight of the inner portion, along with at least one meat comprising at least 3% by weight of the inner portion. The composition inhibits moisture transference within and between individual pieces of the food. The food is shelf stable and the inner and outer portions retain their hardness and moisture profiles, post-packaging.

Abstract: The present invention is directed to salt compositions and methods used to make them. Embodiments may include methods for preparing salt compositions that include aerosolizing a melted salt composition to form droplets, where the droplets form rounded particles. Embodiments may further include solid compositions, including rounded salt particles, where the particles are formed by aerosolizing a melted salt composition. The particles can have semisolid interiors with void spaces.

Abstract: There are provided a manufacturing method and a manufacturing apparatus for Baumkuchen for easily and properly suppressing shape distortion of the Baumkuchen caused in a manufacturing process thereof. In manufacturing the Baumkuchen by alternately repeating application of batter around the whole outer circumference of a spit and baking of the applied batter, the batter is scraped off outer circumferences of opposite end portions of the spit before baking only in early stage of manufacturing until the number of repetitions reaches a specified value. As a result, the number of cake layers formed at the opposite end portions of the Baumkuchen is reduced from that at the other portion and outside diameters of the opposite end portions are reduced from a normal outside diameter to thereby suppress partial increase in the outside diameter at the opposite end portions of the Baumkuchen caused by drooping of the batter at the end portions of the spit before baking.

Abstract: This document provides devices and methods for processing elongate generally cylindrical food products. For example, this document provides devices and methods for longitudinally cutting sausages, and the sausage designs as cut thereby.

Abstract: A low-sodium salt composition includes a carrier particle having disposed thereon a plurality of salt crystallites of an average size of less than about 20 microns. The low-sodium salt compositions are useful as salt-alternative products that impart a salty taste with less sodium content than an equivalent volume of sodium chloride by itself.

Abstract: A method for making an expanded snack piece using supercritical fluid extrusion is disclosed. A mixture of shear thinning starch and heat-sensitive ingredients are input into an extruder, hydrated, and mixed with supercritical fluid. The extrudate can be subjected to further processing to set or alter its structure.

Abstract: The present disclosure describes a pan formed from a base plate, a housing, a divider and an ejection plate. Together, the pan is shaped to form a pocket bun. The constituent parts of the pan nest together when baking, and disassemble when removing the bun from the pan. The pocket bun has an open-mouth design to allow ingredients to be retained in the bun while the sandwich is being consumed. The open-mouth design is formed having either a single cavity or a plurality of cavities, with each cavity adapted for carrying a filling. The pan is designed having one or more chambers, with each chamber adapted for baking a bun. Adjacent chambers optionally include openings therebetween such that adjacent buns will have a baked connection therebetween.

Abstract: A palatable, edible soft chewable medication vehicle for delivery of a pharmaceutically acceptable active ingredient, such as a drug, to an animal or human subject. The edible soft chews contain only food grade or better inactive ingredients, and preferably do not contain ingredients of animal origin. Processes for manufacturing the edible soft chews do not require the use of heat or the addition of water during mixing of active and inactive ingredients, provide stable concentrations of the active ingredient, and produce chews of consistent weight and texture.

Abstract: The invention provides food compositions having a chewy texture and methods for making the chewy food compositions. In one aspect, the food composition includes a moisture content and an Aw sufficient to provide the food composition with a chewy texture. In one aspect, an outer shell having a chewy texture encloses a soft meaty inner filling. The shell can have a moisture content ranging from about 15% to about 24% and an Aw ranging from about 0.7 to about 0.84.

Abstract: The present invention relates to a frozen confectionery product comprising a core consisting of a frozen confection, wherein the core is at least partially coated with a frozen flexible edible gel coating, said gel coating being provided with at least one cutting line allowing to peel-off the gel-coating, characterized in that the gel coating comprises at least two visually distinctive gel layers. The invention also relates to a method for making such a product.

Abstract: A method of manufacturing confectionery shells using cold-stamping is provided. The method can also be used to manufacture multi-layered confectionery shells and/or confectionery shells comprising inclusions. Scraping means are passed outwardly over the boundary of the mould cavity in two or more different outward directions.

Abstract: A method improving the textural attributes of baked snack foods. The method comprises mixing ingredients, extruding the ingredients to form a collet, hydrating the collet with a hydrating fluid to form a hydrated collet, and baking the hydrated collet. The hydrating fluid can comprise water, oil, a surfactant, an emulsifier, and mixtures thereof. In one embodiment the baking comprises utilizing an impingement oven. The method discussed herein more resembles the taste and texture of a fried product than does prior art baking methods.

Abstract: A cooked rice molding method includes a first supplying step of spreading cooked rice in a plate form on rolling-up plates deployed horizontally, a second supplying step of placing a dried laver sheet and ingredients on the cooked rice, a first pressing step of folding a first rotating plate and a second rotating plate disposed on two sides of a base plate in a direction to erect at approximate right angles with respect to the base plate, and a second pressing step of folding the third rotating plate rotatably attached to the first rotating plate at a side opposite to the base plate, to a base plate side. Then, the method includes a repositioning step of deploying the rolling-up plates in the horizontal state, and rotating the cooked rice about 90 degrees on the rolling-up bamboo plate. Finally, the first pressing step is repeated again.

Abstract: The invention is directed to a food manufacturing apparatus comprising a feed system for inputting a plurality of materials, an extruder and a cutting assembly. The extruder comprises a pump system and a rotating extrusion die removably connected to the pump system, wherein the rotating extrusion die comprises at least one product channel for receiving and extruding the plurality of materials. The cutting assembly comprises at least one groove and a wire attached through the groove. The feed system is attached to the extruder and the cutting assembly is located at a position to cut the extruded plurality of materials with the wire from the rotating extrusion die.

Abstract: An extrusion process incorporates a forming manifold where a tubular flow of a second material is intermittently interrupted while a core flow of a first material is discharged substantially continuously. Subsequently, the core flow is severed to form individual food items or treats for humans, animals, and the like, where the tubular flow results in an outer component surrounding an inner component which protrudes from one or both ends of the outer component. Material of the core flow is bone-like, while material of the tubular flow is meat like. Material of the tubular flow may include material from the core flow subjected to mixing in a static mixer to achieve a marbled texture of the outer material.

Abstract: The present invention relates to a method for obtaining artificial casing for filling foodstuffs and artificial casing obtained by means of said method, which comprises extruding gel through an output slot having a closed, polygonal and non-circular geometric configuration, obtaining a tubular film with a circular cross-section due to the effect of pressure exerted by a fluid that is injected into said hollow tubular film, such that the artificial casing obtained has a high dilation capacity in its cross-section, while at the same time maintaining the same longitudinal traction values as a casing obtained using a circular slot of the same caliber.

Abstract: A palatable, edible soft chewable medication vehicle for delivery of a pharmaceutically acceptable active ingredient, such as a drug, to an animal or human subject. The edible soft chews contain only food grade or better inactive ingredients, and preferably do not contain ingredients of animal origin. Processes for manufacturing the edible soft chews do not require the use of heat or the addition of water during mixing of active and inactive ingredients, provide stable concentrations of the active ingredient, and produce chews of consistent weight and texture.

Abstract: A device, such as a tamale maker, for inserting edible filling into dough, generally includes a lower assembly and an upper assembly. The lower assembly includes an elongate cylindrical mold sleeve comprised of a plurality of separable longitudinal segments around a central cavity and a base for receiving the mold sleeve so as to define a container for receiving dough. The upper assembly comes in two forms, one having a plunger for use with masa dough having a firm consistency so it can be formed into a self-supporting shape, and one having tines for inserting a solid or frozen filling into flowable or soft masa dough. The tamale is removed from the container by separating one or more sleeve segments of the container to expose the tamale.

Abstract: The present invention relates to a confectionery composition comprising an at least partially convoluted or rolled sheet of a confectionery material having at least one capillary disposed therein, wherein the composition has a longitudinal axis which extends along the convolutions or axis of rolling and the at least one capillary runs parallel, perpendicular or at an inclined angle relative to the longitudinal axis of the product. The present invention also relates to a method of production of the same.

Abstract: The present invention relates to a confectionery product comprising an extruded body portion and at least one extruded tubule, wherein the tubule comprises a tube or a flfst material and a bore of a second material, and the tube is formed of a different material than that of the body portion and/or the bore. The invention also relates to a method of production of the same.

Abstract: A method for producing a confectionery product from at least two pieces with at least one interface between the two pieces and including meltable material at least in parts of the interface, comprising the step of heating the interface during or after the two pieces have been brought into contact with each other. An apparatus for producing a confectionery product from two or more pieces comprising at least one heater in or downstream of a station where at least two pieces of the confectionery product are brought into contact with each other. A mold for the production of a confectionery product having at least two pieces has at least one component or portion heatable by induction heating. A heatable component, preferably a ferromagnetic component provided in the vicinity of a confectionery product, is used for partially heating the confectionery product, preferably by induction heating.

Abstract: Systems and methods for manufacturing edible food articles having three dimensional shapes from raw ingredients such as moist dough involve shaping preforms in an upside-down orientation over inverted cup-shaped molds. Shaping of the preforms is assisted by gravitational forces and directional forced airflow into relatively complicated three dimensional shapes with simplified equipment and manufacturing steps.

Abstract: A method and apparatus are provided for forming and baking an edible cone-shaped container, the container being of a bread dough provided with a light, flaky texture by the inclusion of solid flaked fat pieces in the dough mixture and the cone formed by an initial forming and cooking step followed by multiple baking steps.

Abstract: The present invention relates to a method for producing baked goods and a mold apparatus having a cavity in a desired shape for use in said method, the mold apparatus comprising a gap that allows for venting of vapor produced during heating or baking of a mixture in the mold apparatus but does not allow any significant amount of the mixture to escape from the cavity of the mold apparatus via the gaps.

Abstract: A cup shaped baked confectionary has light texture, uniform thickness and easy to release from the die. The cup shaped baked confectionary may be produced by mounting a dough of a cup shaped baked confectionary having desired contour shape on a top of a metallic three-dimensional baking die having desired shape of outer peripheral surface, in a condition extending horizontally with placing outer periphery thereof outside of the three dimensional baking die and heating the dough for softening the dough of the cup shaped baked confectionary to contact on the outer peripheral surface of the three-dimensional baking die and baking.

Abstract: A convenience food product is described having a configuration optimized for rapid microwave heating and providing an integrated storage area for complementary consumables.

Abstract: A method for producing edibles comprising an outer shell from a mass which is fed into a mold. A tempered male die is dipped into the mold, a process during which an excess amount of the mass overflows an edge of the mold. The excess mass is separated form the shell at the edge of the mold by the male die.

Abstract: A palatable, edible soft chewable medication vehicle for delivery of a pharmaceutically acceptable active ingredient, such as a drug, to an animal or human subject. The edible soft chews contain only food grade or better inactive ingredients, and preferably do not contain ingredients of animal origin. Processes for manufacturing the edible soft chews do not require the use of heat or the addition of water during mixing of active and inactive ingredients, provide stable concentrations of the active ingredient, and produce chews of consistent weight and texture.

Abstract: A forming machine that quickly compacts hollow materials and automatically recycles the materials includes molds, each of which is provided with a feeder having a hollow hole. An opening of the feeder is exactly located at a hollow position of a food product to be formed, and an upper end of the hollow feeder is connected with recycling tubes coming from a feed tank. When a cope and a nowel compact and form the materials into the hollow food products, the feeders will automatically push upward remainders at hollow places of the food products that are stacked constantly, enabling the remainders to enter into the feed tank along the recycling tubes, so as to achieve effects of quickly compacting and processing the materials and automatically recycling the remainders.

Abstract: An apparatus and method for the manufacture of a chocolate piece or tablet having a core or cavity passing through the thickness of the piece or tablet which comprises a mould (10) comprising a surrounding wall (11) and base (12), a central aperture having a predetermined cross-sectional shape passing through the base, and a former (14) having a cross-sectional shape conforming to that of the central aperture adapted to reciprocate through the central aperture between a retracted position where its upper surface is level with the base (12) of the mould to an advanced position where its upper surface lies at any level from above the base of the mould to the top of the mould.

Abstract: A vacuum raising apparatus for the production of an expanded foodstuff is disclosed, comprising a fluid permeable mould for constraining the foodstuff. The permeability of the mould is substantially uniform throughout so that during vacuum raising fluids from the foodstuff can escape uniformly through the entirety of the mould. The invention also provides a method of vacuum raising a foodstuff comprising constraining an unraised foodstuff within such a mould according to and subjecting the foodstuff within the mould to heat under vacuum.

Abstract: A filled candy cane formed by injecting a soft candy into a hardening, elongate candy. A method and means for same.

Abstract: The present invention relates to a confectionery product comprising an extruded body portion, the body portion having three or more capillaries disposed therein which extend substantially parallel to one another in two or more different planes, the capillaries being distributed in groups at one or more locations within the body portion and/or distributed around the periphery of the body portion. The invention also relates to a process of manufacturing the same.

Abstract: The present invention relates to a confectionery product comprising an extruded body portion, the body portion being formed from a material which is liquid during extrusion and which has a plurality of capillaries disposed therein, the capillaries having an average width or diameter of no more than 3 mm. The invention also relates to a process of manufacturing the same.

Abstract: The invention relates to a device and a method for producing a consumable shell-shaped article from a fatty material, in particular from the material containing cacao or a chocolate-type material by cold moulding with the aid of a honeycomb cell (2) and a coolable upper plunger (4) which can be lowered into the cell (2). According to said invention, the edge (2a) of the cell and/or the edge (4a) of the upper plunger is provided with a deformable sealing element (8, 10) which closes a moulding cavity (6) in a tight manner with respect to the outside when said element is pressed against the edge (4a) of the upper plunger or against the edge (2a) of the cell when the upper plunger (4) is lowered therein. When the upper plunger (4) is introduced into the fluid fatty material at an appropriate temperature in the honeycomb cell (2), a pressure fluid cushion (6a) is produced on the edge of the cell and/or on the edge of the upper plunger.

Abstract: A palatable, edible soft chewable medication vehicle for delivery of a pharmaceutically acceptable active ingredient, such as a drug, to an animal or human subject. The edible soft chews contain only food grade or better inactive ingredients, and preferably do not contain ingredients of animal origin. Processes for manufacturing the edible soft chews do not require the use of heat or the addition of water during mixing of active and inactive ingredients, provide stable concentrations of the active ingredient, and produce chews of consistent weight and texture.

Abstract: Systems and methods for filling a fleshy fruit or vegetable with a filler are described. Embodiments include tool having an expandable member that is expandable to an expanded position to make a cavity in the fruit and collapsible to a collapsed position for withdrawal from the fruit, with the expandable member in the expanded state comprising a cross-section that is larger than the maximum diameter of the tool in the collapsed position. A cavity may be created without substantially affecting the natural visual appearance of the fruit or vegetable. Fillers and filling methods are disclosed.

Abstract: A device for the production of confectionery, in particular, pralines, in moulds, with at least one upper die which may be lowered relative thereto, mounted on a die plate whereby the die plate has a flexible mounting.

Abstract: Pet food products and methods of manufacture are provided, the pet food product comprising a helical body having a first material formed to include an outer surface, and a second material having a striping portion deposited on the outer surface of the first material and positioned to lie along a length of the first material, the pet food product optionally having a stuffing portion positioned within a cavity in the first material. Illustratively, the second material has a composition that provides lubrication during an extrusion process to manufacture the food product.

Abstract: Apparatus, methods and articles of manufacture are provided for cooking. A shell, made of high temperature material is disclosed for use in a frying apparatus. Thus, conductive heating and so cooking occurs on the food contained within the shell.

Abstract: For forming a ready-to-bake, endless dough ring, a dough piece is first round kneaded in a round-kneading station and then fermented in a fermenting station. In a pressure station, flattening pressure is exerted on two sides of the dough piece for a flat round piece to produce. After a relaxation interval, an inside hole is punched into the relaxed dough piece in a punching station, with a dough ring being obtained. The individual stations of a corresponding dough treatment system are connected to each other by means of a conveyor. Then secondary fermenting of the shaped dough ring takes place, which is followed by baking of a ring article. The result is an efficient method of forming a ready-to-bake, endless dough ring. Producing the baked ring article can be completely automated.

Abstract: A confectionery product comprises first and second confectionery mass layers arranged in contact with each other as a laminate. At least one of the inner surfaces of the first and second confectionery mass layers is provided with at least one depression, and preferably a plurality of depressions arranged in a regular two-dimensional array. The inner surfaces of the confectionery mass layers define at least one pocket in the confectionery product, the or each pocket being located in an area corresponding to a respective depression. The pockets may provide aeration on a macro scale, and they may be at least partially filled with a liquid, semi-solid or solid material.

Abstract: An apparatus includes a crimping device for producing individual, pillow-shaped, preferably filled, hollow bodies from plastically deformable tubes separated transversely to their longitudinal direction and delimited at opposite ends by crimped edges. The crimping device has at least one elongate crimping unit assigned to the longitudinal direction of the tubes, on which a row of crimping tools is disposed one behind the other in the longitudinal direction. Each crimping tool has a stationary crimping jaw fixed in the frame and a movable crimping jaw lying opposite to the fixed jaw in the transverse direction and disposed on a carriage movable back and forth in the transverse direction in the frame. All of the movable crimping jaws may be fastened on the carriage to actuate all of the crimping tools simultaneously and thereby separate a tube into a number of hollow bodies.

Abstract: A method for making a pastry shell includes the provision of an upward-facing female die, including an open-bottomed baking ring, and a downward-facing male die, and urging the two dies toward each other with a selected volume of dough inserted therebetween such that the male die is inserted concentrically into the female die to form the dough into an unbaked pastry shell conforming substantially to the die space defined between the male and female dies and having a substantially flat, horizontal floor and vertical annular side walls that intersect the floor at substantially a right angle. The baking ring, gasket and unbaked pastry shell define an assembly that is then removed from the forming apparatus, conveyed to a separate oven and baked in the oven such that the baking ring supports the walls of the pastry shell during the conveying and the baking of the shell.

Abstract: The present invention is directed to a forming apparatus comprising (a) first and second forming rolls with forming pockets in corresponding alignment, wherein at least one roll has one or more continuous grooves extending around the circumference of the roll in a plane perpendicular to the longitudinal axis of the roll and which intersects the forming pockets in the plane, wherein the first and second forming rolls rotate in directions counter to one another, and (b) one or more forming pins positioned between the counter rotating rolls and within the continuous groove of the roll.

Abstract: The present invention is directed to a forming apparatus comprising (a) first and second forming rolls with forming pockets in corresponding alignment, wherein at least one roll has one or more continuous grooves extending around the circumference of the roll in a plane perpendicular to the longitudinal axis of the roll and which intersects the forming pockets in the plane, wherein the first and second forming rolls rotate in directions counter to one another, and (b) one or more forming pins positioned between the counter rotating rolls and within the continuous groove of the roll.

Abstract: A pipe mold assembly is composed of a mold and a pin block. The mold can be composed of two sides. The bottom side of the mold contains an insert for forming the bowl of the pipe. The insert can be conical shaped and indented to form a lip. A pin block is inserted between the top and bottom sides of the mold to create a smoking channel. The pin block can form a carburetor if the pins are long enough. The pipe is formed by placing the pin block on a flat surface, surrounding the pin block with the mold, and pouring an edible solution into the opening. Once the solution is sufficiently cool, the pin-block and mold are removed.

Abstract: The present invention is directed towards methods and apparatus for modifying the exterior structure of a co-extruded bar type food product, and products formed thereby. By lowering a blade into the outer dough jacket of a food bar, as it is extruded, a slit can be created in the outer jacket of the bar. This can expose the interior filling of the bar at the slit portions, aiding in identification of the fruit flavoring and improving the aesthetics of the finished bar.

Abstract: A method for producing a rolled snack piece using an extruder having typically a plurality of orifices through which an extrudate exits the extruder. Each of these orifices is spiral shaped. When a desired length of extrudate stream or rope protrudes from an orifice, it is cut at its base, thus producing individual snack pieces that appear to have been rolled after being sheeted.

Abstract: The invention relates to a method for the production of a shell-like formed consumable item from a fatty mass, more particularly a fatty mass containing cocoa or chocolate, wherein a cell is initially filled with the fatty mass in flowable temperature state in a dosed manner in a mold, whereupon a cooling body with a temperature below melting temperature of the tempered fatty mass is dipped into the liquid fatty mass so that the flowable fatty mass can be distributed in the intermediate space defined by the cell and the cooling body. The cooling body is maintained in dipped position inside the fatty mass for a given space of time until the fatty mass located in the intermediate space hardens. According to the invention, the flowable tempered fatty mass is vibrated for a given space of time after filling the cell and before dipping the cooling body.