Abstract: Lengthwise coextensively aligned jerky which has fibrous portions aligned generally parallel to the length of the jerky, and a procedure for preparing the lengthwise coextensively aligned jerky by extruding an alignable meat dough through a directional flow bar extruder under conditions such that fibers in the dough are coextensively aligned; further preparing the fiber-aligned dough into cuttable jerky, for example, by freezing, and cutting and/or slicing the cuttable jerky. The resulting lengthwise coextensively aligned jerky typically has a generally rugged, natural-like appearance and feel.

Abstract: Assortments of thin uniformly bakeable, and baked, goods such as biscuits, crackers or cookies are efficiently provided. For example, a uniformly baked sample of chemically leavened laminated buttery-flavored thin crackers can be prepared having about 33 percent by number nickel size items, about 33 percent by number dime size items and the remainder quarter size items on a continuous basis on one production line employing a regularly interposited array formed with an appropriately analogous cutting die.

Abstract: A filler cream for use with sandwich cookies and other foods which is soft at room temperature yet is structurally stable during simulated adverse transport conditions is obtained with an oleaginous composition having a solid fat index of: (a) from about 9 to about 20 percent, preferably from about 11 percent to about 15 percent, at 80 degrees F., (b) from about 4 percent to about 11 percent, preferably from about 5 percent to about 8 percent at 92 degrees F., and (c) from about 1 percent to about 4 percent preferably from about 1 percent to about 3 percent material at 100 degrees F. The ingredients are aerated, mixed, and cooled simultaneously to produce a composition which has a specific gravity of from about 0.70 to about 1.20, preferably from about 0.77 to about 1.0, most preferably from about 0.85 to about 0.95. The filler creams of the present invention exhibit a non-gritty, smooth texture and "quick get away" characteristics.

Abstract: A method and apparatus for the continuous monitoring of the moisture content of a two-component material or product, such as margarine. The method and apparatus enables the continuous monitoring of the moisture content of the material through the generation of an electrical signal which is transmitted to a suitable data logging system wherein the electrical signal is converted into moisture content data and which stores the information for subsequent use. The apparatus for effectuating the continuous monitoring of the moisture content of the material, in which the material is treated while being conveyed through a flowline conduit in a processing system, includes a probe consisting of an elongated capacitor cell coated with or encased in a non-conductve material. The probe is inserted into the conduit in parallel with the direction of the flow of the material so as to be fully immersed therein.

Abstract: A high protein, low or no lactose, vitamin and mineral fortified nutritionally balanced snack is composed of a corn syrup, a confectioner's coating material which is normally solid at room temperature, a wetting agent, a vitamin and mineral premix, at least one high carbohydrate content source and at least one high protein content source. Each bar contains less than approximately 10% by weight water and has a shelf life of at least approximately six to twelve months. The nutritional bars are extruded with no cooking being necessary and thus the vitamins and minerals retain their high potency. The confectioner's coating is distributed substantially uniformly throughout the extrudate and provides integrity to the shape of the snack. The bar is packaged in a foil laminate film packing which can be flushed with an inert gas before sealing in order to substantially eliminate the oxygen content in the sealed packages.

Abstract: A method and apparatus for producing laminated products, such as candy, is disclosed. The method includes the steps of continuously forming a semifluid sheet of a first material on a longitudinally extending conveyor, depositing a semifluid second material on the sheet of the first material, continuously rolling the sheet from the edges thereof inwardly to form a double roll extending longitudinally along the conveyor, and flattening the roll into a laminated sheet product. The method further includes the steps of forming the sheet into a "rope" of substantially smaller width than the sheet by folding the sheet over itself from the edges of the sheet and allowing the rope to move transversely across a slower moving conveyor so that the rope bunches up on the conveyor. The rope is then flattened by a roller. The method also includes the step of causing the sheet to longitudinally fold over itself so as to form laminations.

Abstract: Low sodium baked crackers having a substantially uniform texture and pH throughout, a substantially uniform surface color, a pleasant mouth feel and taste are obtained by the process of the present invention. The sodium content of the baked goods is reduced, for example, to less than or equal to 42 mg Na.sup.+ per 14.2 gm serving, by replacing at least a part, preferably all, of the sodium bicarbonate with potassium carbonate for leavening. Hot spots resulting from localized concentrations of potassium ion are avoided by: (1) applying the potassium carbonate substantially uniformly and directly upon the surface of the other ingredients to hydrate and solubilize the potassium carbonate and/or (2) using potassium carbonate having a particle size distribution of about 98% by weight being finer than 100 mesh or (3) using an aqueous solution of potassium carbonate. A preferred leavening agent for use in preparing low-sodium unfermented crackers uses a mixture of 1.

Abstract: Breakfast cereals are sweetened by treating cereal grains or at least one cereal grain fraction such as bran, with enzymes comprising glucoamylase and glucose isomerase to produce fructose while retaining cereal particle discreteness or integrity. Enzymatic treatment with alpha-amylase may be initiated prior to, during, or after cooking. The enzymatically treated, cooked cereal grains are formed into breakfast cereal shapes and the enzymes are inactivated to provide a shelf-stable cereal product. The cereal products exhibit a sweet, pleasing complex-honey-like taste and aroma. Producing fructose provides a greater level of sweetness for a given amount of starch conversion into low molecular weight reducing sugars such as mono- and di-saccharides. In achieving a given level of sweetness, more starch or high molecular weight dextrins may be retained for their matrix forming ability or for improved machineability of the enzymatically treated cereal grains into breakfast cereal shapes.

Abstract: This invention is an apparatus and a method for applying a sweetener to a foodstuff. In the preferred method the frosted coating of sweetener has a snow-like appearance. The apparatus of this invention has a means for atomizing and spraying a sweetener solution onto foodstuff particles and a means for drying the sprayed foodstuff particles using compressed room temperature air.

Abstract: Freshly harvested pineapple intended for sale in the fresh fruit market is treated with effective amounts of a nonionic or anionic surfactant-containing solution to inhibit internal browning. The fresh condition of the fruit is maintained for an increased period of time and the shelf life of the fruit is extended.

Abstract: An extruder having an extruder head that forms a tubular passageway, an extruder screw rotatably disposed in the tubular passageway, and a first motor connected to the extruder screw for rotating that screw to force an extrudable material through the tubular passageway. The extruder further has a feed hopper for holding the extrudable material, and having an outlet in communication with an inlet of the extruder head for conducting the material thereinto. The feed hopper defines a supplemental opening adjacent the inlet of the extruder head, and a feed assist roller is rotatably supported on the extruder and extends partly through this supplemental opening to a location adjacent the inlet of the extruder head. A second motor is connected to the feed assist roller for rotating that roller to facilitate moving the extrudable material from the feed hopper and into the tubular passageway of the extruder head.

Abstract: An extrusion apparatus includes a rotary shell having plural circumferential rows of extrusion orifices and a stationary inner member, forming in cooperation with the shell recesses communicating with the orifices, and metering pump for supplying icing to individual passageways formed in the stationary member, so that precisely metered amounts of icing are extruded through the extrusion orifices, the icing then being cut off by a stationary member which located at a bottom portion of the rotary shell for deposit onto biscuits traveling upon a conveyor belt.

Abstract: A continuous confectionery product having discrete articles, such as peanuts or raisins, applied to the outer surface is made by passing a continuous confectionery rope through a rotating drum applicator. The applicator includes a hollow rotating drum having a circumferential groove adapted to cooperate with the continuously moving confectionery rope. A plurality of air passages are provided in the groove and a vacuum is applied to the inner surface of the drum whereby the drum picks up peanuts or raisins as they pass by a hopper. A positive pressure is applied to the holes in the drum as the peanuts or raisin come into contact with the confectionery rope to release the peanut or raisin and allow it to adhere to the confectionery rope. The rope then passes to a cutting station where it is cut into uniform lengths and coated with a suitable confectionery coating.

Abstract: A nestable container for storing and preparing a food comprises a base portion which holds the stored food and a lid. The stored food requires substantially less than the full volume of the base portion. The lid is recessed into the base portion being supported by the upper terminus of the side wall of the base portion. The lid may also have one or more recessed areas to hold a second food which is to be mixed with that in the base portion. In use the container is removed from the nested stack, the lid removed, milk or water added if the food in the container is a cereal and the contents heated. The lid can be used as a cover during heating. The second food contained in the lid can be added before or after heating.

Abstract: A method and apparatus for machining dough that takes into account the different flow regimes exhibited by the dough during processing. As in conventional systems, the apparatus includes a hopper for extruding dough in a sheet and pairs of powered rollers for sizing the sheet. A computer controls the system. Mass flow rate is made constant throughout the system by establishing a master flow rate based upon predetermined criteria related to the product being produced, and the computer monitors the weight of the extruded sheet to maintain a constant input to the powered rollers. The flow rate is varied to remain constant by comparing the input to output, as measured by the sheet thickness at the cutter station. The gage rollers are controlled by setting a nominal roller speed, trimmed according to the tension present in the sheet upstream of the gage rollers, as reflected in the position of a loop in the dough sheet between the gage roll and the pair of rollers immediately upstream of same.