Abstract: Apparatus for holding fried food product for a holding time, defined as the time between the completion of cooking and the time that the food product no longer has a desired warmth, crispness and interior moisture for serving to a customer. The fried food is disposed in a holder or bin and subjected to heat from an upper heater, a lower heater and forced hot air that is applied through and across the fried food. The hot air flow serves to evaporate moisture from the fried food surface and to remove water vapor from the region above the fried food, whereby the holding time is extended to about 20 minutes.

Abstract: A microwavabel pasta pie (10) and pan (32) assembly, includes a shell (12) formed by grid-shaped walls (16) integrally formed within an outer wall (18) to thereby define a plurality of vertical, open through passages (14). The shell (12) is supported upon a pie plate (32) having a planar bottom (34) which closes the bottom face (20) of the shell (12) and of the passages (14). A filling (38) is located within and retained by the passages (14) and the pie plate (32), and a topping (40) such as powdered cheese is provided on the filling (38). The pasta pie (10) is frozen inside of a plastic bag (42). In the most preferred form, the pasta pie (10) is cooked in a microwave oven, with the pie plate (32) being disposable and utilized during microwave cooking as well as during serving and consumption.

Abstract: A method for non-fry cooking, comprising a step of heating and dehydrating a food material using an aqueous trehalose solution with a relatively-high temperature and concentration; a non-fried food product having a satisfactory mouth feel, flavor, taste and being substantially free of an excessive intake of lipids; and an agent for non-fry cooking comprising trehalose as an effective ingredient.

Abstract: A method of making a plate-like frozen raw hamburger-like matter includes: a filling step for filling a constitutional material of the raw hamburger-like matter between a first thermal seal a second thermal seal, provided in a direction perpendicular to the conveying direction; a deaerating step of pressing the film so that the filled constitutional material is extended until the second thermal seal is provided; a forming step for forming the plate-like raw hamburger-like matter by equalizing the constitutional matter, therein; and a freezing step for maintaining its shape by rapidly freezing the package bag enclosing the raw hamburger-like matter.

Abstract: Edible wafer rolls are produced by baking an endless plastically deformable wafer strip from a flowable sugar containing wafer dough, directing the wafer strip continuously from the hot endless revolving baking surface onto a continuously rotating mandrel juxtaposed with a counter rotating winding roller, grasping the leading portion of the strip and pulling it around the mandrel toward a following wafer strip portion. The wafer is wound in helically overlapping turns to form the hollow wafer body which is cutting into wafer rolls of a predetermined length.

Abstract: Flexible packages for holding a product, e.g., dry cereal, which are arranged to be opened to form a bowl to enable the product to prepared therein and/or eaten therefrom. The packages each basically comprises a front panel, a rear panel, and a bottom panel, all formed of a flexible sheet material. The front and rear panels each include a top edge, a pair of opposed side edges, and a bottom edge. The front and rear panels are fixedly secured together along the side edges. The peripheral edge of the bottom panel is fixedly secured to the inside surface of the front and rear panels above their bottom edges to form a hollow pocket for receipt of the product. The front and rear panels of each package are sealed along their top edges to isolate the product in the pocket from the ambient atmosphere, but are separable, e.g., can be severed, adjacent their top edges to enable the front and rear panels to separate to convert the pocket into a bowl. The product can then be prepared, e.g.

Abstract: A semifluid, binding foodstuff composition which can be used as an aid in making food products such as sauces. The composition is an oil-in-water emulsion of a food grade oil, water, ungelatinized starch and a finely divided vegetable powder or fruit powder containing cell wall and/or fiber. The composition is used to thicken food products and contributes seasoning, coloring or both seasoning and coloring to food products, particularly sauces.

Abstract: A continuous processing plant for the treatment of workpieces includes at least one treatment station, for example, an immersion basin, and a conveying device with a guide track in which base bodies are guided. The plant also includes a drive for driving the base bodies and at least one control unit. Each base body includes at least one connecting member suspended from the base body and a support body constructed for receiving at least one workpiece. Each support body is connected in an articulated manner to the respective connecting member. Each connecting member is mounted so as to include a lifting unit to the respective base body. Each lifting unit of each base body includes a control unit for selectively controlling the connecting member.

Abstract: A packaging system for pillow bags containing coffee or other consumable products which generate gases includes a container assembly into which a triangular shaped insert is positioned to reduce the space at the top portion of the container. The insert prevents excessive swelling in the headspace of the bags and also reduces damages occurring to the bags by eliminating movement of the bags in the container during transport.

Abstract: A process for preparing fruits of plants in the family Solanaceae, genus capsicum is provided. The process includes the step of boiling the fruits for a period of less than 300 seconds in a solution of a sweetener such as sugar in an acideous liquid such as vinegar.

Abstract: The present invention relates to a method for producing a flavor base which then can be used to form savory flavor or flavor enhancer products. The method involves enzymatically hydrolyzing cereal grain cereal protein, in particular defatted wheat germ, to produce the flavor base.

Abstract: Coated confectionery is formed by introducing pieces of a first confectionery material into recesses in one of a pair of cooled rollers. These are carried around by contra-rotation of the rollers to a nip where chocolate or the like is introduced into the nip to coat the pieces so as to produce the coated confectionery.

Abstract: A scent area (14) is integrated into or attached to a food label (12). The scent area (14) preferably contains the scent and/or taste of the contents within the food container (10). The scent area (14) preferably includes scratch and sniff technology and/or is covered with a peel-off type cover to preserve the freshness of the scent area (14) during shipping and storage. Pets, can then sniff or lick the scent areas (14) from an assortment of food containers (10) and show a preference for a meal selection. In a further embodiment, a row, column, or array of spaced-apart scent areas can be presented to a pet, and through sniff and/or taste the pet can indicate the types or flavors of food preferred. Similarly, food-scented cards, game pieces, or toys can be presented to a pet who can select a card, game piece, or toy to indicate the type and/or flavor of food preferred for the next meal. The pet owner could also use the preference indications to purchase preferred food types and/or flavors.

Abstract: The invention is directed to production of particles for introduction into food using a stable microjet and a monodisperse aerosol formed when the microjet dissociates. A variety of devices and methods are disclosed which allow for the formation of a stream of a first fluid (e.g. a liquid) characterized by forming a stable capillary microjet over a portion of the stream wherein the microjet portion of the stream is formed by a second fluid (e.g. a gas).

Abstract: Flexible packages for holding a product, e.g., dry cereal, which are arranged to be opened to form a bowl to enable the product to prepared therein and/or eaten therefrom. The packages each basically comprises a front panel, a rear panel, and a bottom panel, all formed of a flexible sheet material. The front and rear panels each include a top edge, a pair of opposed side edges, and a bottom edge. The front and rear panels are fixedly secured together along the side edges. The peripheral edge of the bottom panel is fixedly secured to the inside surface of the front and rear panels above their bottom edges to form a hollow pocket for receipt of the product. The front and rear panels of each package are sealed along their top edges to isolate the product in the pocket from the ambient atmosphere, but are separable, e.g., can be severed, adjacent their top edges to enable the front and rear panels to separate to convert the pocket into a bowl. The product can then be prepared, e.g.

Abstract: A method for mechanically and automatically producing flat, round, dough and/or pizza bases without the use of baking tins for the dough bases and without using pre-prepared bases. Toppings and/or sauce are applied to the dough bases through at least one topping station. The dough bases are prepared from dough ingredients in a kneading and extrusion device, and then passed through a series of processing stations such as a shaping press, a metering and distribution station for tomato puree or sauce, or several metering stations for the topping, and the baking station, on a preheated transport plate. Each dough base is prepared and provided with a topping according to individual orders from a list.

Abstract: A treatment device for subjecting food products to a temperature treatment comprises a housing, at least one conveyor, on which the food products can be conveyed along a helical conveying path, as well as air-circulation throughout the treatment device sufficient causing conditioned air to circulate through the device, and an air-conditioning device, in which device, according to the invention, air-distribution device that will allow for distributing the conditioned air via only part of the inside of the helical conveying path are provided on the inside of the conveying belt, which air-distribution device that will be connected to the air circulation portion of the treatment device. In the device according to the invention, the conditioned air is blown over the products from a limited open area of the air-distribution device on the inside of the helical conveying path.

Abstract: A small, bite-sized snack food item is disclosed which combines a pretzel stick and a group of cereal rings annularly disposed on the stick, thereby combining the flavor of the pretzel with the flavor of the cereal in a bite-sized unit. The unit can be held by the fingers of one hand, and bitten off, and it also may be attractive to a child in the manner of a toy. The stick may also be coated with candy or another contrasting food substance.

Abstract: An aluminum foil mold is placed in a rigid back-up mold with a cavity matching the contour of the foil mold. Fluid food deposited in the foil mold is compressed therein by a mold top that is pressed down against the back-up mold. Heat applied to the back-up mold and mold top flows to the foil mold and fluid food therein to effect baking under pressure. Thus, a unified food product is formed in the foil mold that can protect the food product against handling damage until it is eaten. A foil mold of novel design is used to form a food product shaped like an upside-down pizza shell.

Abstract: Nut butter and jelly food slices are provided. They preferably include a first layer of jelly and a second layer of jelly disposed in contacting relationship with the first layer of jelly. The first and second layers of jelly cooperate to define a hollow region therebetween. A volume of nut butter is placed within the hollow region, and is thereby totally encapsulated between the first and second layers of jelly. Also provided is a method and apparatus for making nut butter and jelly slices. Finally, a jelly slice dimensioned to fit on a food substrate and jelly suitable for making jelly slices or nut butter and jelly slices are provided. The jelly slices and the nut butter and jelly slices may be individually wrapped in flexible coverings and packaged in a single food container.