Abstract: A continuous co-extruded food product is formed having dissimilar inner and outer portions wherein the inner portion is enveloped by the outer portion and the outer portion is a dough containing particulate material such as chocolate chips. The product is formed by an inner extrusion port being recessed a distance d from an outer extrusion port with the distance d being sufficient for permitting particulate material in the outer dough portion to pass through an exit passage between the inner and outer extrusion ports without clogging or agglomeration. Turbulence is induced in the outer dough portion which envelops the inner portion thereby causing the particulate material to tumble whereby at least a portion of the particulate material partially penetrates the exterior surface of the outer dough portion enveloping the inner portion. Dough is removed from the surface of the part of the particulate material penetrating the exterior surface of the outer dough portion.

Abstract: A method of forming a printed food or baked product, and the product itself comprises forming a hard, non-porous icing surface by drying an icing mixture and printing one or more edible inks on the hard surface of the icing using a printing pad having an edible silicone oil therein. The icing may be in the form of a coating on a hard baked product. The specific gravity of the icing mixture before drying is between about 1.0 and 2.5 and, preferably, between about 1.05 and 1.5. The hard baked product has a finished moisture of between about 2-10% by weight of the finished baked product and, preferably, between about 2-8% by weight.

Abstract: A uniform, portion pre-sliced roast beef product is made without objectionable loss of original muscle and fiber by: trimming a primal cut of beef; vacuum tumbling with water to soften and extract protein binder; forming and placing into a shape-determining cylindrical cook encasement; cooking; crust cooling and removing the encasement; slicing in one pass cross grain through a multi-blade slicer in a manner to exclude air contacting the slices; and vacuum packaging. The product stores well with essentially no blooming and without change in taste.

Abstract: The present invention provides a self-opening foldedly formed disposable container said container being lined with a heat and oil resistant hydrophobic material to store and prepare a frozen dough product, said product being pre-proofed. The ovenable container is composed of essentially a rectangular shaped box portion and enclosing said box portion is a pair of like-sized adjacently abutting closure panels, said closure panels, the closed container providing elevated humidity in relation to temperature, opening upwardly and outwardly in response to the mechanical force of the rising dough product, exposing the uppermost area of said product to the oven's environment, said exposure resulting in a golden brown appearance.

Abstract: Method for preparation of milk shake beverage contained in can, bottle, paper carton or the like with a sufficient head space so that when shaking the container desirable volume of foam is obtained. Guar gum, kappa carrageenan and xanthan gum, which are well known as stabilizer for such beverage, are added to liquid mixture in the respectively specified amount ratio so as to make it possible to sterilize at a temperature of 135.degree. to 150.degree. C. for 2 to 5 seconds for long shelf life without causing undesirable coagulation and decreasing volume of foam.

Abstract: A shelf-stable combination of an easily openable bag and a mixture of edible popcorn ingredients is suitable for use in microwave ovens. The bag includes a bottom panel, a top panel, a back panel, and inwardly folded gusseted side panels such that the bag can be flattened along the top edge opposite the bottom panel. The bag is formed by an outer layer of paper and an inner layer of non-wicking material with a coating that is sensitive to a combination of heat and pressure. A peelable seal is formed by the coating along the top edge such that the bag can be opened along that edge by pulling on diagonally opposite corners. The ingredients include corn kernels having a moisture content of about 11.5 percent or more and the peelable seal has sufficent strength to remain closed for at least one-half of the time required to pop substantially all of these kernels. The top edge seal opens before popping is completed to release steam and prevent the popped corn from becoming too chewy.

Abstract: A process for preparing precooked lasagna in which the ingredients are mixed and then extruded to form at least two uncooked strips of pasta. After passing the strips through the cooker, they are deposited into a cooling tank where they are allowed to accumulate. A separator and guide means aligns the noodles on top of one another as they pass out of the cooling tank. The noodles are then passed above and below the nozzle where a filler material is deposited between the strips. The strips are then cut for packaging.

Abstract: The sweetness of an ingestible product containing a sweetening sugar or sugar alcohol in large quantities can be reduced by incorporating therein a sweetness-reducing amount of at least one compound of the general formula: ##STR1## in which m represents 0 or 1, and when m represents 0, n represents 1, 2 or 3, and p represents 1, 2, 3 or 4, and when m represents 1, n represents 1 or 2 and p represents 0, 1, 2, 3 or 4; the substituents R, which may be the same or different, each represent a lower alkoxy group, e.g. with 1 to 5 carbon atoms, phenoxy group or a lower alkyl or trifluoromethyl group; and/or two substituents R together represent an aliphatic chain linked to the phenyl ring at two positions, either directly or via an oxa-group, e.g. an alkylenedioxy, alkenylenedioxy, alkylenoxy or alkenylenoxy group; and/or one substituent R represents a hydroxy group while at least one other substituent R represents an alkoxy group; and X.sup.+ represents a physiologically acceptable cation.

Abstract: An electric lamp having a tubular metal cap, in which a metal sleeve is arranged. The pinch of a lamp envelope is accommodated in the sleeve with a clamping fit. The cap has at least three depressions which are distributed around its circumference and which are each secured to the sleeve. The inner diameter of the cap--apart from the depressions--is larger than the outer diameter of the sleeve over the whole length of the cap opposite the sleeve. The light source of this lamp can be aligned in three directions with respect to the cap by longitudinal movement and pivoting, about transverse axes before the sleeve securing the cap to the lamp envelope without the use of cement.

Abstract: The electric lamp in accordance with the invention has a bayonet lamp cap (3) which is coupled to the neck-shaped portion (2) of the lamp envelope (1) by means of projections (7) and guides (8) co-operating therewith. The coupling is locked against displacement by means of a solidified mass (10). The co-operation between the cams (7) and the guides (8) is obtained by a rotation of the lamp cap (3) with respect to the lamp envelope (1) in counterclockwise direction until the cap abuts the envelope, the abutting stopping further rotation.

Abstract: Disclosed is a pudding component comprising a conventional instant pudding in granulated form. The granulated pudding component has also been formed into larger sized pieces referred to herein as "nuggets." The granules of the pudding component are essentially characterized by the physical features of (1) particle size, (2) bulk porosity, (3) density, (4) initial rates of moisture absorption, and (5) moisture content. The granules are mixed with a heated sugar solution to form a matrix of sugar and pudding granules.

Abstract: To prevent direct radiation from a halogen incandescent lamp-reflector un while permitting easy removal of the unit by grasping a holding element (8) for a radiation-preventing cap (6'), the holding element is made in the form of a flat sheet-metal strip (8) spanning the rim of the reflector (5). The flat sheet-metal element has a black surface finish and is secured to the reflector, for example by projecting flaps (10) engaging through slits (13) formed in the reflector, and twisted to secure the strip in position. The cap, likewise,is formed with slits (11, 11') engaged by projections (9, 12) and likewise held in position by twisting a central one (12) of the projections, the other projections preventing rotation of the cap with respect to the holding strip. The arrangement permits ready placement or exchange of the lamp from a fitting by grasping the holding strip, without thereby causing change in the optical characteristics of the halogen incandescent bulb (4)-reflector (5) combination.

Abstract: A method of stabilizing must and still and sparkling wines with respect to crystalline precipitation. Seed crystals of potassium hydrogentartrate are added to the products during processing to accelerate crystal growth. Since any calcium ions in the wine affect the crystallization of potassium hydrogentartrate, dipotassium DL-tartrate is also added to precipitate the calcium ions. The wine is cooled in a cooler and the colloids filtered out in a filter before the seed crystals are added and is finally stored at a low temperature in a tank. The precipitated crystals are removed in a hydrocyclone and 80% of them added along with dipotassium DL-tartrate to fresh wine that is to be stabilized. The added crystals are finely milled in colloid mills if necessary. The wine from the hydrocyclone is highly clarified in a centrifugal separator to eliminate any crystals not removed in the hydrocyclone.

Abstract: A combination of a thin sheet of marshmallow, or the like, that is enclosed and sealed in plastic-like film. The film may be suitably frosted to allow creative markings thereon to serve as patterns on the marshmallow sheet for making cutouts from the sheet. Such cutouts may be used in decorating a food stuff, creating edible crafts, substituting for heavy sugar substances and creating other confectionary ideas.

Abstract: A method for the preparation and packing of food products, in particular fish products of long keeping quality, includes disintegrating and sterilizing the fish and allowing the sterilized fish mass to coagulate under pressure in a forming and filling pipe. An inside cross-section of the filling pipe corresponds to the cross-section of the packing container wherein the product is to be packed. The forming and filling pipe is provided, moreover, with cut-off elements and flaplike shut-off elements to make possible the separation and feeding out of the product from the forming and filling pipe to the packing containers.

Abstract: A method of making cheese-like food by mixing a proteinaceous component and a fat or oil component, curdling the resulting mixture with a microorganism and/or an enzyme to form a curd, cooking the curd to separate the whey, draining the whey, adding salt, and then working up the resulting material without or with a ripening step for a short period of time is disclosed. The improvement resides in using a fat or oil component selected from the group consisting of rapeseed oil; a mixture of rapeseed oil in combination with one or more oils such as laurin fats or oils and other edible oils such as soybean oil; a mixture of rapeseed oil and said other edible oil, or a mixture of said laurin fat or oil and said other edible oil; said fat or oil having a solid fat index determined by a pulse nuclear magnetic resonance method of 20 to 55 at 10.degree. C., 10 to 45 at 20.degree. C., 25 or less at 30.degree. C. and 10 or less at 35.degree. C.

Abstract: This relates to the hot packing of products such as food within cans. In order to permit the use of less strength cans than heretofore considered practicable, it has been necessary prior to the closing of such hot packed cans to introduce a pressurizing media such as liquid nitrogen being preferred. It is here proposed to so apply the closing end unit to the filled can so as to permit the end unit to function as a piston and to effect a pumping action when it is applied so as to permit the internal pressurization of the newly filled can without requiring any additive.

Abstract: A carbon dioxide sorbent is disclosed which comprises calcium hydroxide at a level of from 70 to 95% by weight based upon the total dry weight of the sorbent, sodium hydroxide, potassium hydroxide or admixture thereof at a level of from 5 to 15% by weight, optionally calcium chloride at a level of from 5 to 15% by weight and less than 1.5% moisture. Also disclosed is a method for packaging coffee utilizing the carbon dioxide sorbent.

Abstract: An improved infusion bag for preparing an infusion of tea or other infusible substances, comprising a sachet member of liquid-permeable sheet material and a pull string. The pull string is joined at the upper apex of the sachet. At least one ventilative slit is provided below the joint point of the string and the upper apex of the sachet. The sachet can be folded into a generally tetragonal shape. After steeping, and by the action of withdrawing and submerging, the infusible substance swells and sinks to the lower apex of the sachet. The improved infusion bag makes the infusible substance less compacted and overcomes the constraint due to the capillarity of the liquid-permeable sheet material itself and the interface capillarity of the mass of the infusible substance. This gives a higher quantity and higher concentration of infusion liquor.

Abstract: Food is preserved by placing it in an atmosphere which includes ethanol and one or more volatile aliphatic acids. Suitable volatile aliphatic acids include those aliphatic acids having from 2 to 6 carbon atoms. A liquid mixture consisting essentially of ethanol and from 0.01 to 20 volume percent aliphatic acid(s) is placed in a sealable container for evaporation to provide the preserving atmosphere. Contact between the liquid mixture and food placed within the sealable container is avoided by placing the liquid mixture of ethanol and aliphatic acid(s) on a suitable absorbent or within a suitable liquid impermeable-gas permeable container.