Abstract: A rice or other starch based product is provided which is manufactured from either broken rice or whole rice which is first ground and then pressure-formed into rice-shaped pieces. The pressure formed pieces are then heated by exposing them to saturated steam at a super atmospheric pressure above 0.5 psig in an autoclave for a sufficient time to gelatinize a major portion of the starch. After further processing, the rice pieces can be reconstituted by a consumer for consumption.

Abstract: In a process for preparing an aerated frozen food product such as mellorine or a shake beverage wherein water, fat, protein, emulsifier and stabilizer are blended together to form a mix which is homogenized to form an oil-in-water emulsion and is subsequently whipped under freezing conditions, improved stability is achieved in the product by selecting a specific oil having high solid fat content at room temperature, homogenizing the mix of ingredients under conditions sufficient to form an emulsion having a relatively narrow distribution of small diameter fat globules, and aging the emulsion to crystallize the fat globules prior to whipping. Stable aerated frozen products provided in accordance with this invention can be stored and distributed at 0.degree. F. without loss of quality and have a variety of commercial uses.

Abstract: A glaze is provided which can be used on a refrigerated dough contained in a container and adapted for storage in a refrigerated dough case. The glaze is so formulated that it will remain on the surface of the dough and provide a glaze on the exterior of the bread product made from the dough after baking.

Abstract: A self supporting pliant dough product is provided which has provided in the formulation a drying agent which reduces the perception of gumminess in baked dough products. The dough can be chemically leavened and adapted for containment in a container for storage under refrigerated conditions.

Abstract: A refrigerated dough and method of manufacture are provided which will result in a baked product having a bread-like texture and/or allows the use of fast acting leaveners. The dough is adapted for being contained in a pressurized container and adapted for storage under refrigerated conditions.

Abstract: A dough composition for making quality, thinly sheeted farinaceous food products such as pie crust or the like and which is shelf stable. The dough composition contains a high-starch, low-enzyme flour, shortening, water, gluten and preservatives. The composition is particularly adapted for making a pie dough which, during manufacture, is pre-sheeted and folded twice for packaging, and then is unfolded by the consumer for use.

Abstract: A dispensing apparatus adapted for dispensing a predetermined amount of one or more condiments or other fluids onto a sandwich or the like. The dispenser includes a stand supporting a nozzle which is connected in flow communication by conduits to at least one source of condiment. A valving arrangement and associated controllers are operatively connected to the conduits between the nozzle and the source of the condiment for selectively allowing a predetermined quantity of condiment to be dispensed through the nozzle.

Abstract: A microwave heating device is comprised of a microwave reflective member having positioned adjacent thereto magnetic microwave absorbing material. The absorbing material, by being magnetic, will heat by coupling of the magnetic component of microwave radiation. The thickness of the absorbing material is such that at the Curie temperature the material will reflect at least about 65% of the incident microwave radiation. The absorbing material has a volume resistivity value R, at room temperature, in ohm cm of greater than about the value where Log R=(Tc/100)+2 where Tc is the Curie temperature (.degree.C.) of the material. By the proper combination of thickness, high resistivity and Curie temperature, the device is temperature self-limiting in a microwave field and can be used to heat objects in contact with the device to predetermined temperatures in spite of wide fluctuations in microwave power or power uniformity.

Abstract: A toasting apparatus includes a housing in which is mounted a heating platen having two opposed heating surfaces. Conveying means are positioned on each side of the heating platen with each conveying means being spaced from a respective heating surface defining respective paths for travel of a bun half. Positioned at one end of the heating platen and the conveying means are two discharges for discharging a bun half from a respective path. At the other end of the platen there is provided a feed opening which is adapted to receive separated bun halves with each bun half being fed to a respective path with the inside face of each bun half being adjacent a respective heating surface for toasting. The conveying means conveys the bun halves from the feed end to the discharge end. The bun halves are discharged such that the inside faces of the bun face one another for facilitating assembly of a sandwich or the like.

Abstract: A particulate material dispenser for use with a conveyor system wherein particulate material is applied to a plurality of substrate receiving bases carried on the conveyor system; comprising a hopper mounted on a frame over a portion of the conveyor system and having a front wall, a rear wall, a pair of spaced vertical side walls, and a reduced bottom wall. The bottom wall is provided with a plurality of spaced and aligned openings for allowing the passage of particulate material therethrough. An agitator shaft is disposed horizontally above the openings and has opposite ends journalled in the side walls. A plurality of tines are mounted on the agitator shaft and extend downwardly therefrom so that their lower ends are adjacent the openings. A motor is connected to the agitator shaft through intermediate collar rods, links, etc. to oscillate the shaft so to cause the tines to swing in an arc above the openings thereby urging the particulate material through the openings.

Abstract: A blend of commercial grade emulsifiers suitable for use in a dry prepared mix, dry prepared cake mixes containing such blend and processes for preparing same are described and claimed. The blend comprises an admixture of three separate functional emulsifying components consisting essentially of 46-68% propylene glycol monoester, 20-39% alpha monoglyceride and 9-22% glyceryl lacto ester.

Abstract: A process is provided for the production of dehydrated potatoes which when reconstituted are similar in texture and taste to freshly prepared mashed potatoes. The process includes washing fresh potatoes, dividing the washed potatoes into two groups with one group being cooked, riced, peeled and cooled while the other group is peeled, sliced, blanched, cooled, cooked, riced and then cooled. The two groups of potatoes, after the initial processing steps as separate groups, are then combined and further processed to produce dehydrated potato flakes. The thus produced dehydrated potatoes can be packaged for distribution to the ultimate consumer.

Abstract: A package for popping popcorn in a microwave oven is provided. The package includes an expandable container adapted to contain popcorn, oil and salt which when exposed to microwave radiation, the oil and popcorn will become heated and the popcorn will pop (steam produced by the heating will expand the container to accommodate the popped popcorn). The container has one wall with a thermal insulating pad associated therewith which improves the popping performance of the popcorn by preventing heat loss from the package to the oven floor.

Abstract: Nut-like food compositions comprising a dispersion of oil droplets in a continuous phase of film-former are provided with substantially improved moisture resistance characteristics by employing an irreversibly heat-coagulable film-former, limiting the quantity of permanent plasticizer present in the formulation to a quantity no greater than the amount of heat-coagulable film-former, and exposing the dispersion to conditions sufficient to heat-coagulate the film-former and render it substantially less water soluble. The simulated nutmeats of this invention are particularly suited for use in moist food products.

Abstract: A method and apparatus for cooking food products such as flat sheets of dough is described. The apparatus includes a plurality of mating pocketed cooking irons mounted upon endless conveyors, electric or gas burners for heating the irons and a drive motor for the conveyor. Each mating pair of irons includes an upper iron provided with upwardly extending, downwardly opening recesses or pockets to engage the top of the food product being cooked and a lower iron with downwardly extending pockets. The food products expand into these pockets to form, in many cases, hollow blisters therein as the food product expands. Briefly, the method employed is to place a sheet of dough between the hot irons, close the irons by bringing their edges into contact and heat the dough therein until it expands into the pockets and is cooked sufficiently to set the crumb structure. The cooked or baked dough pieces, which can be used as pizza shells, are then topped, frozen and packaged for shipment.

Abstract: The invention provides a distribution and heating method for foodstuffs and an inexpensive disposable microwave shipping, heating and serving package for food composed of a paperboard carton and a lossy microwave energy absorber which becomes hot when exposed to microwave radiation. The absorber is associated in conductive heat transfer relationship with a food product contained in the package and is usually bonded to a structural supporting sheet such as aluminum foil. The package also includes a shield e.g., a metal foil sheet adapted to reduce by a controlled amount the direct transmission of microwave energy into the food product. The shield may have holes of a selected size to provide a predetermined controlled amount of direct microwave energy to the food product or can be a nonperforated sheet or screen. The absorber heats the adjacent surface of the food by conduction to a sufficiently high temperature to provide searing or browning while controlled microwave exposure heats the inside.

Abstract: A frying apparatus for food products is described which includes a fat holding tank, a transfer conveyor within the tank extending from one end to the other for transporting food products through the tank and a drive motor for the conveyor. The conveyor is preferably provided with upwardly extending, downwardly opening recesses to engage the top of the food products within the fat. The food products extend up into these recesses so that the engagement of the food products with the recesses is adapted to prevent slippage between the food and the conveyor. The invention also includes a provision for elevating and advancing incoming products within the fat to thereby transport them toward the outlet until securely engaged by the conveyor.

Abstract: A can is provided that includes a tubular can body having a separation line extending from one end to the other with a label over it to prevent the separation line from opening during shipment or storage. The label includes a partial circumferential collar cut extending from one edge of the label material toward the other edge and having a termination point spaced from the other edge of the label. According to one method of manufacture the cuts in the label are formed by severing the label stock just before it is wound upon the fiber body during the manufacture of the tube from which can length pieces are cut. The knife is moved rectilinearly parallel to the tube with the same component of velocity that the label has parallel to the axis of the tube thereby providing a cut in the label at right angles to the can axis.

Abstract: A delamination resistant fried dough product such as a pizza shell having a unique structure is described. It is composed of a flat at least partially fried body of soft porous dough and crispable outer crust with a plurality of blisters having generally hemispherical upwardly extending domed upper surfaces. The blisters usually contain one or more cavities substantially larger in size than the pores of the dough. The blisters are spaced apart from one another laterally and ligaments of dough are located between the blisters to connect the upper and lower surfaces of the crust for the purpose of unifying the crust and preventing the top portion of the crust from becoming delaminated from the lower portion during the frying process. After the crust has cooled, a topping, such as a pizza topping, sugar or glaze, fruit, cheese, egg, custard, etc. is applied to the top surface of the crust which is then usually frozen.

Abstract: Cooked and shaped potato products such as french fries, scalloped, au gratin potatoes or potato chips are prepared by first cooking of potatoes sufficiently so that they can be mashed. They are then peeled and subdivided, for example, by ricing them. The subdivided potatoes are supported as a porous mass and partially dried either at atmospheric pressure or vacuum while being agitated to reduce the moisture content to about 29-40% solids by weight. The predried potatoes are then formed to a predetermined shape. When extrusion formed, the forming die should have sufficient open area to maintain nozzle pressure at about 15 ps or less. The shaped pieces are preferably further dried and either refrigerated or frozen. Just before they are eaten they are heated preferably by frying them in fat.