Abstract: An apparatus for forming composite ice cream-like edible novelties having discrete doughy additions therein. The apparatus includes a main die having an entrance and an exit disposed downstream of the entrance and at least one intermediate die positioned within the main die at a location upstream of the exit of the main die. An ice cream-like composition is introduced to the entrance of the main die in at least a semi-frozen state. A doughy addition supply system is also included such that a stream splitter divides a single doughy addition stream into equal streams, each supplying the intermediate die with the doughy addition at an elevated temperature and at equal rates. The ice cream-like composition and the discrete doughy addition are extruded together through the exit of the main die to form the composite ice cream-like edible novelty.

Abstract: A legume rehydration control apparatus and method employ a buoyancy restraint device, a buoyancy detection device, and a plurality of latch devices. The buoyancy restraint device is adapted to evenly submerge and hold dried legumes in a vat of rehydration liquid at a level below the level of the liquid in the rehydration vat and to allow the liquid to rise past the restraint device and above the level of the legumes through a sufficient distance to provide an ample supply of liquid to accommodate the rehydration of the dried legumes. The buoyancy detection device is connected to the buoyancy restraint device and adapted to detect the change in buoyancy of the legumes by monitoring the upward and downward movement of the restraint device relative to the rehydration vat and thereby the change in the buoyancy of the legumes which underlie the restraint device.

Abstract: Apparatus and processes for the production of food products based on an extruded dough are based on a novel extrusion die for extruding, preferably on a continuous basis, a multi-layer, laminated dough mass from a single die opening. A chamber within the die contains a divider bar for dividing the flowing dough mass into a plurality of dough masses that are united prior to extrusion through the die opening. When the dough mass is cooked, it partially delaminates to provide a desired texture. The desired texture, which can range from relatively dense to relatively light and flaky, is obtained through adjusting the position of the divider bar within the extrusion die and/or the geometry of the divider bar.

Abstract: A container for a viscous food product having a configuration which enables relatively uniform heating of the contents at an acceptable rate without scorching in a conventional microwave oven. The preferred container is made from an electrically nonconductive material having a generally ovate bottom wall and a side wall extending upward therefrom to an upper end portion. The side wall may have a substantially ovate cross-section over substantially its entire height. The ovate cross-section may have a width-to-depth ratio of approximately 2:1 over substantially its entire height. The upper end portion may convexly decrease in width proceeding upward on the container.

Abstract: A continuous process and apparatus for making bread and bread-like products using supercritical fluid extrusion are disclosed. The process is carried out in a dough mixer and extruder into which supercritical CO.sub.2 is injected to provide proofing of the product. Rising of the dough is produced by a combination of hydrodynamic expansion of air bubbles and diffusion of CO.sub.2 into said bubbles as the dough is extruded through an exit die, without the need for yeast. A filler material may be introduced into the core of the extruded product by a coextruder located within the extruder, to provide a continuous process for producing a coextruded filled product consisting of a fully cooked cereal-based outer core filled with a pumpable filling injected into the hollow center of the product. Also, controlled acid hydrolysis of the starches in the dough may be used to produce reducing sugars that add desirable flavor to the final product.

Abstract: In the production of various kinds of pastry it is actual to effect a folding-over of wing portions of flat dough members, such that these portions are folded down over some stuffing deposited e.g. on a middle area of the dough member. While this is easily done manually, it has been very difficult to automatize the operation, but according to the invention this is achieved in a very simple and efficient manner. A rubber resilient shaping plate (8) is used, which, through foldable areas (12), is connected with projecting wing portions (10) each associated with a depending rubber rod (16). At their lower ends these rods are rigidly attached to an actuator plate (18), which, in being raised relative to the shaping plate (8), urges the rubber rods upwardly for folding the wing portions (19) up- and inwardly.

Abstract: The novel invention proposes a novel dough kneading process and a corresponding apparatus, wherein the dough is produced in a small lump structure in a rapidly revolving centrifugal kneader. A very high percentage of granulate sizes corresponding to the size of the desired final product can be produced directly with the new process in particular for further processing of the small lumps to form couscous. The individual small lumps have a complete protein structure when leaving the whirl kneader. For large throughput capacities, the whirl kneader is constructed as a double-rotor kneader. It is important that the minimum kneading time does not fall below at least 5 to 10 seconds and it would be more advantageous not to exceed a maximum kneading time of 2 to 3 minutes.

Abstract: A novel process for the preparation of food products comprising rapid total surface heating via high intensity short wave infra-red. A variety of food products can benefit from such a preparation, for example coated products, meat products and vegetables which are heat treated before packaging in order to seal the product and produce a crisp outer layer, those products are then further heated/cooked by the consumer before consumption.

Abstract: A cooking and holding food preparation unit is disclosed having one or more food receiving compartments each including a door and a gasket for hermetically sealing the compartment when the door is closed. An open-topped tray for holding water is located near the bottom of the compartment and has therebeneath electrical heating strips for heating water in the tray. A thermostat is coupled to the tray and to the heating strips for maintaining the temperature of the tray at an operator selected temperature typically well below the temperature at which water boils under standard conditions. A vacuum pump selectively reduces the air pressure within the compartment while a vacuum release valve selectively couples the compartment to the exterior atmosphere. There is a timer for measuring elapsed time after cooking is begun which functions to open the vacuum release valve upon the expiration of an operator determined time interval.

Abstract: A method for making noodle with stuffing comprising steps of flattening a dough to a plurality of dough sheet, passing the dough sheet between a first roller with smooth surface and a second roller with a plurality of parallel grooves to form a dough sheet with a plurality of parallel grooves, filling the grooves of said dough sheet with stuffing, covering said dough sheet with a second dough sheet to form a sandwiched dough sheet, pressing said sandwiched dough sheet so as to join the second dough sheet firmly with said first dough sheet, and severing said sandwiched dough sheet into a plurality of noodles with stuffing.

Abstract: Invention provides method of moulding fat containing materials, especially chocolate, in separable moulds having different heat conductivities. The two parts are preferably held at below 0.degree. C., preferably below -10.degree. C.

Abstract: The invention relates to a method for positioning in a row with corresponding sides mutually parallel similarly shaped dough pieces lying form-fittingly in a row on a carrier by causing a force to be exerted on a point on the periphery with a moving carrier member whereof the operating line lies outside the centre of gravity of the dough piece, and to a device for applying this method.

Abstract: An oven with a box-like housing for efficient use of plant floor space encases a spiral food product carrying conveyor. A process vapor is circulated within the housing by "plug fans" with the inlet drawing vapor from the central axial zone of the spiral conveyor and exhausting into plenums along the periphery of the conveyor. The plenums have nozzles oriented tangentially to the conveyor for projecting the process vapor in a non-radial path over the food products.

Abstract: A method of making a bacon assembly is disclosed in which a plurality of bacon strips are arranged on a single plane in a predetermined arrangement such that each of the bacon strips overlaps at least one other of the bacon strips at an overlapping section. The bacon strips in the arrangement are at least partially cooked to form a weld at the sections which overlap by passing the arrangement between two heated platens.

Abstract: The invention concerns a novel process and a device for stabilizing the shape of both long and short pasta. A small amount of water, e.g. 0.4% to 1.2%, is added to the surface of the product while it is still hot in a water addition member (27) at the end of the drying or climate zone (9) and the product is then cooled in a cooling arrangement (29). The pasta are then stacked in the traditional manner for stabilizing insofar as this is required for the subsequent packaging process. In this way, subsequent cracking which was previously often unexplained can be avoided even when very extreme drying climates and short drying periods are used.

Abstract: As water binding to pieces of meat in a paddle massager increases, the resistance to rotation of the shaft, controlled by a frequency controller causes the speed to progressively drop as the torque input is maintained constant at a percentage of total available torque, thereby improving the water bonding without damage to the muscle tissue.

Abstract: The present invention provides a method of preparing pressure-treated rice characterized by placing washed polished rice directly or as enclosed in a container into a liquid within a pressure chamber and applying a high pressure to the pressure chamber for a suitable period of time, and a container for cooking the pressure-treated rice in a microwave oven characterized in that the cooking container comprises a container body, a closure for the container body, and a partition provided inside the container body, the partition having a multiplicity of steam ports and being disposed in the interior of the container body for dividing the interior into an upper portion for accommodating the rice therein and a lower portion for accommodating therein water for steaming the rice. The method readily affords the pressure-treated rice, which can be cooked to a state suited to eating when heated for a short period of time with a reduced likelihood of impairing the flavor, taste and nutrients.

Abstract: Apparatus and method are provided for sanitizing citrus fruit which includes an ultraviolet radiation station for both irradiating of fruit with ultraviolet light and generating ozone. An infrared radiation station is provided for irradiating the ultraviolet light irradiated fruit with infrared light and an ozone tank is utilized for exposing the ultraviolet light and infrared light irradiated fruit to a mixture of water and ozone. The ozone generated at the ultraviolet radiation station is collected and thereafter introduced into the ozone tank.

Abstract: A method of cooking food which comprises the steps of: providing a pair of spaced apart linearly aligned heating assemblies defining a cooking area and passage therebetween for transport of food to be cooked, heating the heating elements to a degree such that the temperature therebetween is 1200.degree. F. or greater, transporting food to be cooked between the heating elements at a rate sufficient to permit cooking of food, providing a hood over the cooking area with passages therein for collecting and directing heated air from the cooking area at a temperature sufficient to burn off the products of cooking, namely grease and smoke particles, the hood being further provided with outlet openings in the top thereof to permit escape of air from the passages.

Abstract: A rapid cooking method is provided in which food pieces are contacted with an air stream at a velocity of at least 1,000 linear feet per minute. Rapid cooking equipment is disclosed which creates high velocity air current.