Abstract: Segment portions of a layered pasta product, particularly portions of a lasagne product, having layers of a filling between pasta sheet layers are prepared so that a bottom base pasta sheet surface is not coated with the filling material, and then an edible substance is applied to the product segment portions so that the portions are encapsulated by the edible substance which is one which upon heating a pasta sheet of the bottom base surface of the product on a cooking surface reduces adherence of the sheet, and hence the product, to the cooking surface, and then, the encapsulated portions are frozen.

Abstract: A process for the production of a molded aerated frozen bar by preparing a mix of ingredients suitable for a frozen aerated bar, whipping the mix to obtain an aerated mix having an overrun of from between about 20% to about 250%, molding the aerated mix to give a molded aerated mix and freezing the molded aerated mix to produce the molded frozen aerated bar.

Abstract: The present invention is directed to a noodle product of extended shelf life and to a method of preparing the noodle product. More specifically, the present invention includes a full moisture extended shelf life noodle product of outstanding organoleptical quality which is easily prepared with little or no further cooking by the consumer. Additionally, the present invention is directed to a manufacturing process of the noodle product which can be easily performed using conventional machinery.

Abstract: The invention relates to a steamable pouch meal for preparation, e.g., in a microwave oven. The pouch meal comprises i) a plurality of frozen food pieces comprising at least two different types of food and, optionally, a quantity of frozen sauce or liquid seasoning, and ii) a pouch containing the frozen food pieces, the pouch at least partially comprised of a mesh material, the mesh material adapted to permit a first portion of steam produced upon heating the pouch and its contents to escape from the pouch while maintaining a second portion of steam within the pouch to create a steam environment therein for heating the food pieces. The mesh material additionally serves to retain sauce or liquid seasoning and juice from the food pieces within the pouch.

Abstract: A gelled food composition containing fruit pieces distributed therein is obtained by preparing, separately, a jelly ground mass composition and a fruit composition which contains fruit pieces and then combining the two compositions and cooling to obtain the gelled composition wherein (a) to prepare the jelly ground mass, ingredients, in amounts by weight based upon jelly ground mass weight, of from 15% to 30% sugar, of from 0.4% to 0.7% xanthan and of a gelling agent which is (i) from 0.5% to 1.5% of a carrageenan composition, (ii) from 0.4% to 1.0% of a carrageenan composition and from 0.1% to 0.5% locust bean gum and (iii) from 0.1% to 0.5% of gellan gum, are blended into water at a temperature so that the ingredients are suspended in the water, and (b) the fruit composition is prepared with fruit pieces and with xanthan in an amount, by weight based upon the weight of the fruit composition, of from 0.4% and 0.7%.

Abstract: The invention relates to a method for making confectionery products and an apparatus for use in the method. The apparatus includes a hopper for mixing the ingredients of a confectionery mix with water to provide a confectionery-based slurry, a device to deliver the confectionery-based slurry from the hopper to a scrape evaporator, and a scrape evaporator. The scrape evaporator includes at least a substantially cylindrical upper cooking section having a first surface at a first temperature for receiving the slurry from the hopper and first scrapers. The first scrapers remove the slurry from the first surface and urge the slurry towards a substantially cylindrical lower cooking section having a second surface at a second temperature and second scrapers.

Abstract: The invention relates to a method and apparatus for producing a laminated edible product such as a candy product. This method includes the steps of extruding from the exit port of a coaxial die a thin strip of a first fluid material encased in a layer of a second fluid material, depositing the thin strip on a support, and superimposing additional thin strip on top of the first thin strip. The invention also relates to an edible product prepared by this method.

Abstract: A composite product which includes an ice confectionery substance, particularly an ice cream, and a pastry is prepared by superposing brick or filo pastry so that a layered pastry product is formed which has alternating layers of pastry and a fat, the layered pastry product is shaped for containing an ice confectionery substance and baked, and an ice confectionery is introduced therein after applying a moisture-barrier substance so that the ice confectionery is separated from the baked pastry by the moisture-barrier substance.

Abstract: An apparatus for suctioning liquid from a mold during molding of an article includes a vacuum pump and a valve coupled with the vacuum pump and a connecting piece connected to the valve for suctioning a liquid for passage of a suctioned liquid from a mold via the connecting piece to the valve and then to a reservoir. The valve includes a reciprocative sleeve having opposing ends which define sleeve openings for passage of liquid from a first sleeve open end to a second sleeve open end and includes a valve sleeve base seat configured and positioned so that upon reciprocation of the sleeve to and from the valve sleeve base seat, the valve is opened and closed to flow of liquid through the valve.

Abstract: A water-containing chocolate composition, which is particularly suitable for being combined with an ice confectionery composition as a coating upon or as an inclusion in the ice confectionery composition to provide a composite composition, is an admixture of chocolate and of a water-in-oil emulsion which includes a vegetable oil and milk fat. By weight based upon the composition weight, the water is present in an amount of from 10% to 30%, fat substances are present in an amount of from 35% to 45% and carbohydrates are present in an amount of from 30% to 40%.

Abstract: To prepare a food product, dehydrated pregelatinized starch and a mixture of hydrated gelatinized starch, fat and water are introduced into an apparatus for mixing and cooling the same to a temperature between −8° C. and −3° C. so that a frozen mixture is obtained from the apparatus, and then the frozen mixture is cut into portions and the portions are frozen. The hydrated gelatinized starch may be prepared by treating a dehydrated pregelatinized starch in admixture with water and fat so that it hydrates and swells, or it may be obtained by heating native/raw starch in admixture with water and fat by heating to hydrate and gelatinize the starch.

Abstract: The invention relates to a display unit for the distribution of products, in particular a refrigerated display unit for food products such as ice cream and the like, which includes a cabinet in the form of a chest defining an environment for containing the products and having a top opening for access. The display unit includes an electric or electronic display panel arranged near the opening in the cabinet and operable to generate a plurality of predetermined visual presentations, and control means which the user can manipulate to cause a predetermined visual presentation to be generated on the display panel.

Abstract: A liquid food based on a protein hydrolysate and a method for manufacturing the liquid food. The food is manufactured by preparing a solution of a starting material containing proteins, adjusting the pH of the solution, sterilizing the solution, aseptically adding to the solution a proteolytic enzyme in an amount which is sufficient to produce the desired degree of hydrolysis, aseptically packaging the sterilized solution, and allowing the solution and enzyme to effect hydrolysis after packaging.

Abstract: A process for controlling the softness of a food product which tends to lose water and become progressively harder during storage which comprises adding an immobilized edible plasticizer to the food product.

Abstract: A chocolate composition and water are combined by preparing a water-in-oil emulsion and adding a molten chocolate composition to and mixing it with emulsion so that upon mixing, destruction of the emulsion substantially is avoided and so that the emulsion and chocolate composition are mixed to obtain a chocolate mass in which the water of the emulsion has a form of droplets distributed in a fatty phase of the chocolate mass to obtain a water-droplet-containing chocolate mass product and in which the water may be in an amount of up to 40% by weight.

Abstract: A soluble coffee product containing carbohydrates obtained exclusively from roasted coffee beans, at least about 40% by weight of total sugars of which at least about 5.5%, by weight are free sugars, and at least about 10% by weight are mono, di and oligosaccharides containing 3 to 10 saccharide units.

Abstract: A dehumidifier which includes a thermoelectric cooler having first and second ends on opposite sides, with the first end being cooler than the second end during operation; a first plate which is thermally conductive and has first and second surfaces on opposite sides, wherein the first surface is thermally coupled to the first end of the thermoelectric cooler; a second plate spaced from and facing the second surface of the first plate to form a first air passage therebetween; and a fan positioned to cause air to flow through the first air passage, wherein the air flowing through the first air passage is dehumidified as moisture therein condenses on the second surface of the first plate. The invention also relates to a dispensing machine which includes the humidifier and a method for dehumidifying air in the dispensing machine or in other devices.

Abstract: Strains of L. helveticus which form exclusively L(+) lactic acid in milk, particularly deposited strains CNCM I-1154, CNCM I-1155 and CNCM I-1156. The strains are employed to prepare an acidified milk product.