Abstract: A dry coating composition is employed to coat a moistened fowl which upon being baked imparts the resultant fowl with a crisp, uniform and adherent coating which has the taste, texture and appearance of a fried coated fowl. The dry coating composition comprises bulking agents containing crumbs or fines and a flour, a protein and a binding agent containing a starch and/or a dextrin. The flour and a portion of the binding agent and the protein are mixed together and hydrated, followed by drying the mixture to form a coating premix which is part of the dry coating composition.

Abstract: Fibers containing casein and at least one heat-settable protein are prepared by dry-spinning an aqueous protein mixture containing calcium- and phosphate ions at a temperature below the gelling point of the protein mixture and drying the fibers obtained. The fibers are hydrated, and incorporated into a meat analogue mixture as texture-imparting materials.

Abstract: A novelty greeting card having front and rear panels hingedly connected by a spine section of finite width. A block having a thickness equal to the width of the spine and the same area as the back panel is secured to the front face of the back panel. A well formed in the central portion of the block and contains a dog biscuit.

Abstract: Synthetic granular caviar having a jelled center of gelatin containing additional protein and being surrounded by two coatings; the inner coating being the reaction product of said jelled center with vegetable tannins and the outer coating being the reaction product of a polyvalent metal salt and an acid polysaccharide.

Abstract: A multi-component composite meat product such as bacon is formed by preparing a comminuted fat and comminuted lean meat component each component containing optional additives and pumping the separate components through separate manifolds to a forming die. The die includes a plurality of partitions or dividers defining the desired lean and fat configuration of the multi-component composite meat product. Bacon slabs simulating naturally occurring slabs are formed in accordance with the invention by pumping a comminuted fat component through the rear of the forming die and extruding a comminuted lean meat component into the fat component as it passes through the die to provide the multi-component meat. Resultant bacon slabs may thereafter be processed and sliced like the naturally occurring bacon product to produce bacon slices with the desired configuration and size of the lean and fat meat components.

Abstract: A powder composition which comprises an anthraquinonoid compound, one or more sorts of organic acids and one or more sorts of alkaline salts wherein the acid(s) or the salt(s) is (are) coated with water-soluble substance(s) so that the PH value of the solution into which the powder has been projected be suddenly changed in order to bring about a sudden change of the color of anthraquinonoid in the solution.

Abstract: Frozen food products, such as fish, poultry and vegetable frozen products, suitable for micro-wave or oven cooking, which when cooked resemble in taste, texture and appearance fat-fried products, are prepared by coating frozen portions of said products with an edible oil containing a moisture absorbing substance such as pregelatinized starch, and then applying to the coated portions finely divided hygroscopic, crisp particulate, such as toasted bakery, cereal or carbohydrate particulate, capable on cooking of giving the appearance of a fat-fried product. The dilatometric profile of the edible oil is critical, and is such that the oil is fluid at room temperature but has a plastic consistency at the temperature of the frozen portions.

Abstract: An elongate potato product simulating a French fry and provided with a plurality of serrated, longitudinal ridges alternating with longitudinal valleys, is formed by extrusion of a potato mix through a suitable die. The serrations of the ridges provide a multiplicity of individual projections more or less resembling spicules, which are completely exposed to hot fat during initial frying of the product prior to freezing and to applied heat during reconstitution of the frozen product. This results in French fries of superior quality. The spicules are a result of proper consistency of the mix and configuration of the extrusion die.

Abstract: The invention is concerned with a process for the production of a textured protein-containing edible product resembling cooked meat from a fibrous protein material without the use of a binder, in which the proteins are spun, the fibres obtained are subjected to a combined pressing and dehydrating operation in a mould, impregnated with a solution of aroma precursors and sterilized in a container. The process is characterized in that, with the fibres arranged substantially parallel to one another in the mould, the combined pressing and dehydrating operation is carried out by subjecting the fibres to mechanical compression in the axial direction.

Abstract: A bacon analogue and similar multi-phased meat products which can duplicate the texture, appearance and content of natural bacon and other multi-phased meat products is obtained by preparing a comminuted fat component which is treated with a curing pickle and preparing a separate comminuted lean component which may be mixed with optional additives such as flavoring, seasoning and preservatives and thereafter extruding the comminuted fat and lean components through a predetermined forming die to unite the fat and lean components to form a bacon analogue or other such multi-phased meat product. This multi-phased meat analogue may then be placed in pans and heated, smoked and cured and then be cooled, sliced and packaged and thereafter be ultimately used and cooked like natural multi-phased meat products.

Abstract: A simulated sausage product is produced by forming and combining individual phases that are responsible for chewiness, biting properties, juiciness, mouth lubrication, cohesion and frying properties. The individual phases are produced from separate mixtures containing critical amounts of egg white, non-fat dry milk, sodium caseinate, dextrose, fat, fibrous material, water, texturized protein, salt, wheat gluten, colorings, flavors and seasonings.

Abstract: A press-formed tablet-shape sweet colored only on its outer surfaces by selectively applying a coloring agent after the sweet has been press-formed. The surface to be colored may be land portions or lower portions.

Abstract: The invention provides a process for producing pimiento paste for use in stuffing olives. The process involves sorting and chopping pimiento, preserving it in brine, washing the preserved pimiento to desalt it, mixing the desalted pimiento with sodium alginate, guar gum, potassium sorbate, and water, and homogenizing the resulting mass until a gelatinous mixture is obtained from which any entrapped air is thereafter removed. The resulting uniform, semi-liquid paste is spread on a conveyor belt where it gradually thickens, then is submerged in a calcium chloride bath to precipitate the alginic acid, after which the paste becomes hardened, separates from the conveyor belt, and is removed.

Abstract: Producing protein jellies from fishes and crustaceans by separating myofibrillar protein from fishes and crustaceans, and subjecting the resulting protein-water system, comprising from 5 to 50% by weight of said protein, to cooling to crystallize the system after which it is defrosted. Said system may contain animal or vegetable protein, lipids, carbohydrates or salts. The jelly produced retains the shape imparted thereto and is resistant to various kinds of treatment, for example, boiling and roasting.

Abstract: A reconstituted food product is prepared from a natural food item by mixing such food item in finely-divided form with water and an aqueous algin dry mix containing a carbohydrate, forming the resulting dispersion into a predetermined shape, and contacting said shape with a gelling solution containing calcium ion for a time period sufficient to harden the algin containing dispersion. The invention has particular applicability in the preparation of a pimiento containing product for use in stuffed olives.

Abstract: The ceremonial articles are storable and consist of two components or parts united together. In the preferred embodiments, the article is wholly edible and the two components are interlocked and united together with each component visible to the naked eye. One component is crisp unleavened bread material. The other is a fruit-flavored capsule locked in position in the article by the bread material and outwardly from which at least 80 percent of the total volume of the bread material extends as a substantially flat planar structure of wafer-thin thickness. The bread material of the flat planar structure occupies more than 75 percent of the total area of a two-dimensional plane struck through the article within and bisecting the flat planar structure. In another embodiment, the two parts of the article are disengagably united together.

Abstract: An improved method and apparatus are provided for economically producing meat analog products. According to the invention, at least one slurry comprising oil, water and coagulable protein is continuously mixed and layered. The layered slurry is heat set under moist heat to provide a cohesive mass without surface product drying. The heat set product is then sliced for marketing as is, or after subjecting it to varying degrees of frying. The preferred product is a partially fried bacon analog product.

Abstract: A process for texturizing an aqueous slurry of proteinaceous materials comprises forming an aqueous slurry of the proteinaceous material with a texturizing agent, freezing the aqueous slurry, dehydrating the frozen slurry, and heat treating the dehydrated slurry at a temperature between about 80.degree. to about 300.degree. C. to set the structure. The resultant sponge-like texturized product absorbs water but will not disperse in water.

Abstract: A crab meat substitute is prepared by molding mashed and seasoned meat in the presence of heat utilizing the thermally solidifying properties of the meat proteins which have a jelly strength of 300 to 1,500 g. The molded crab meat substitute is shredded into pieces ranging from 0.25 to 3.0 mm in width and up to 2.25 mm.sup.2 in cross sectional area to obtain a food similar to crab meat in taste and in texture. When suitably colored red or incorporating a small amount of crab meat or eggs, the meat substitute can be made to more closely resemble crab meat in appearance and taste.

Abstract: Simulated food products are provided by incorporating flavoring, coloring, and texturizing agents with a low calorie oleaginous fibrous food base composition. The base composition comprises a mixture of edible gum, edible oil, water and particulate fibrous cellulose. The base composition may be produced by mixing an edible gum with water, mixing an oil and emulsifier therewith to form a binding mixture, and uniformly mixing particulate fibrous cellulose throughout the mass of the binding mixture, with flavoring, coloring, and texturizing agents being added as appropriate to form a desired simulated food product.

Abstract: A new and improved fish bait and method for production thereof wherein grapes are treated with fish oil to create an artificial fish egg which has the same shape, flavor, consistency and other characteristics of natural fish eggs. According to the process, artificial fish eggs are manufactured by steeping grapes in an aqueous solution of fish oil and the resulting mixture is heated to a temperature in the approximate range of 87.degree. - 94.degree. C. When the grapes have acquired the necessary fish-like odor they rise to the surface of the soluton. The grapes can be of any variety, color and shape but small round grapes of the Thompson Seedless type are preferred and, if desired, can be dyed to virtually any color. Also, if the proper size grape is chosen, artificial eggs may be produced that simulate the natural eggs of a variety of fish.

Abstract: An edible fibrous cellulose product encapsulated in a polyhydric alcohol and gum solution to produce a low calorie base product for the manufacture of foods. The encapsulation process consists of coating the surface of the fibrous cellulose material with the gum solution, containing polyhydric alcohol, then optionally drying the mixture to provide a free-flowing product.

Abstract: Disclosed is an improved bacon analog and a process for preparing it. The bacon analog comprises: (1) a fat phase based on a heat coagulable component selected from the group consisting of egg albumen, blood albumin and combinations of these, a water-soluble, film-forming component such as gelatin, and a fat component; and (2) a lean phase based on a loose oil-in-water dispersion of a heat coagulable protein component such as egg albumen and a fat component which comprises a blend of palm oil with a partially hydrogenated soy bean oil. The lean phase, due to the oil blend, the loose dispersion and deaeration, when used with the particular fat phase formulation, has a chewy texture much like natural bacon. Moreover, the product responds to frying by browning and crinkling much like natural bacon. The novel process calls for deaerating the lean phase, and dry blending the gelatin with the other fat phase dry components prior to adding water in preparing the fat phase.

Abstract: An improved bacon-like meat analog is provided having a novel simulated fatty portion which is intended when fried to ripple or crinkle and have a juicy, fatty mouthfeel similar to the fatty portions of bacon. The analog has alternate layers simulating the lean and fat portions of bacon. The improvement comprises including layers simulating the fat portions produced by cooking a composition mixture consisting essentially of 3 to 7 percent albumen, 25 to 40 percent water, 0 to 6 percent vegetable protein, 52 to 65 percent vegetable oil, 0.05 to 0.60 percent vegetable gums and 4 to 10 percent flavors and seasonings.

Abstract: A process for texturizing proteinaceous materials for use in foods comprises mixing the proteinaceous material with a texturizing agent and a spacing agent and adjusting the water content to provide a workable mass, forming the mixture into a desired shape, drying the shaped mixture, heat treating the dried product to fix the shape and texture, and removing the spacing agent.

Abstract: A protein slurry is shaped into a film. The protein film is then shaped into a variety of products. This process permits the use of otherwise unsuitable protein in forming desirable products.

Abstract: This invention relates generally to formulation and manufacture of a meat substitute (and meat extender) base derived from textured soy protein particles and a "functional protein source" such as whey solids, skim milk solids, egg solids and/or wheat gluten to yield a cotextured particle which closely resembles freshly cooked ground meat, both as initially prepared and after prolonged cooking, and to a process for preserving same in a semimoist, ready to use condition. Textured soy protein particles are moisture cooked until soft and pliable in water containing 1% to 3% of common salt, dried to a moisture content of about 30% to 60%, and blended with the "functional protein source" and suitable humectants and antimycotics to develop a cotextured matrix by gentle kneading and grinding, and drying the particled matrix to a moisture content of about 20% to 35%, which is set by means of heat.

Abstract: The present invention describes a fabricated bacon product made primarily from comminuted meat and comprises a lean portion and a white portion. The product prepared by the present invention excellently simulates the taste, appearance and cooking characteristics of real bacon.

Abstract: Pliable vegetable proteins suitable for use as extenders or textured vegetable proteins in meat analogs are prepared by forming a homogeneous aqueous dispersion of water-soluble vegetable protein and edible plasticizers, drying and heat-denaturing the dispersion so as to form a friable mass and hydrating the mass with an aqueous acid to convert the hydrate to a pliable protein product. Illustrative product formulating ingredients include soy protein concentrates, polyols, triglycerides and lactic acid as an acidulant.

Abstract: A reconstituted fried and puffed product is prepared by moisturizing particles of animal parts which are high in collagen and at least 50% of which are rendered parts, gelatinizing the particles in an extruder, extruding a strip of the gelatinized material, cutting the strip to pellets, drying and deep-fat frying the pellets. The particles must have moisture contents between 18% and 35%. The extrudate must be cooled prior to expelling from the die. The pellets must have a dimension of 1/4 inch or less to insure proper puffing. The starting material may come from any high collagen, animal or fowl part.

Abstract: A bland, protein enriched product is produced by forming an aqueous slurry of a crude grain gluten which contains oil and water soluble constituents at a pH between about 6.5 and 10.0, agitating the slurry to form an oil-water emulsion, separating the gluten solids from the emulsion which contains oil and water-soluble constituents; and drying the separated gluten product.

Abstract: A food product comprising an edible shell of cooked dough (e.g., an ice cream cup or cone) having expanded confection extending about and bonded to the head portion of the shell, the product being used like an ice cream cone (i.e., by depositing a frozen dessert on the head) and consumed by progressively eating the frozen dessert together with the expanded confection. Also a method for the manufacture of such products in which confection disposed about the head is heated, expanded and caused to be effectively bonded to the outer peripheral surface of the head.

Abstract: Irregularly shaped, gelled fat particles are made by admixing a triglyceride fat or oil and a gelling agent with heating and then gelling the mixture by cooling with agitation. The gelled, irregularly shaped particles have a chewy texture and are incorporated into meat analog products resembling comminuted natural meat.

Abstract: Simulated solid consistency cohesive food products are provided by incorporating flavoring, coloring, and texturizing agents with a low calorie oleaginous fibrous food base composition. The base composition comprises a mixture of edible oil, water and particulate fibrous cellulose combined with a cohesive gelling agent to provide a product having a cohesive gel structure. Non-gelling edible gums may be mixed therewith to provide desired textural characteristics. The base composition may be produced by mixing an edible gum and a gelling agent with water, mixing an oil and emulsifier therewith, uniformly mixing particulate fibrous cellulose throughout the mass of the binding mixture, with flavoring, coloring, and texturizing agents being added as desired, and subjecting the mixture to conditions under which it sets to form a supporting cohesive gel structure.

Abstract: A concentrated proteinaceous food material which is suitable for the production of various cooking foodstuffs resembling those of livestock meat which has a texture like that of livestock meat and which shows an excellent water-retaining property is obtained by adding to marine animal meat an edible salt to adjust pH value of said meat in the range of from 6.5 to 7.7 and removing fats and water by use of a hydrophilic organic solvent. In one embodiment the pH of the marine animal meat is adjusted to a value in the range of from 7.2 to 7.7 by using, as the edible salt, a bicarbonate and, at the same time, mixing the meat with common salt or a sucrose fatty acid ester to convert the meat into a meat paste and subsequently removing fats and water by use of a hydrophilic organic solvent.

Abstract: A shaped protein food product comprising edible textured protein particles bound together by heat-set cottonseed protein isolate.

Abstract: A shelf stable, semi-moist, simulated egg comprising specified amounts of egg solids, edible water absorbing hydrocolloid, a high protein binding agent, water, and either sugar, sugar equivalents, or mixtures thereof.

Abstract: A protein food product having an expanded, elongated cellular structure similar to meat is prepared by forming a dough of about 15-45% water and undenatured oil seed flour of less than 3% fat. The dough is heated under pressure over a period of less than 5 minutes to a maximum temperature of 260.degree.-380.degree. F., whereupon it is extruded into the atmosphere. The pressure drop causes formation of an expanded cellular structure, while the extrusion elongates the structure. The product, when hydrated, simulates the texture of lean meat.

Abstract: A dense, uniformly layered, relatively unexpanded extrusion cooked vegetable protein based meat analogue product is provided, which has meat-like texture, mouth-feel and appearance characteristics permitting use of the product as a full substitute for meats such as pork, beef, fish and poultry. In addition, a method and apparatus for making the products hereof is also provided. The product is preferably made up of a mixture of a vegetable protein such as defatted soy flour and moisture which is extrusion processed to present an analogue having a plurality of juxtaposed, manually separable meat-like layers which are substantially untwisted relative to each other and strongly resemble real meat.

Abstract: A simulated bone of improved hardness and color is provided having as a structural matrix a white, unpuffed farinaceous mixture, in which the fat content of the matrix is controlled to below about 7% by weight, and the moisture content to between about 5 and 12% by weight thereby imparting a shear value to the matrix which is greater than 250 pounds.

Abstract: Nutritionally fortified foodstuffs and methods for producing the same are provided. The foodstuffs comprise an edible, methionine deficient protein and a nutritionally supplemental amount of a bland and water-soluble C-terminal amino acid substituted methionine dipeptide, wherein the amino acid substituent is selected from the class consisting of glycine, alanine, valine and glutamic acid.

Abstract: A method of decorating various confectionary food items such as cakes, pies and the like which includes the steps of placing a transparent shield over a selected design to be transferred to the food item, placing a sheet of thin transfer medium over the shield and design to be traced, tracing said design on the transfer medium using edible ink, placing the transfer medium on the food item to be decorated with the colored side down, and placing a damp pad on the exposed back face of the transfer medium, thereby causing the traced design to be transferred to the food item.

Abstract: Ice confections are extruded through a multiplicity of holes. Unevenness of flow during extrusion is reduced. The holes can be arranged in an array to determine the cross-section of the extruded ice confection. Extruded ice confections can be readily prepared with, in cross-section, very fine detail e.g. key-shaped, or heart-shaped or containing air passages.

Abstract: Edible protein fibers with improved characteristics are produced by spinning an aqueous solution of proteins which has been subjected to a heat pre-treatment, into a hot coagulating medium in which the extrudate is completely gelled to obtain fibers of satisfactory texture which can be incorporated in foodstuffs.

Abstract: A process for the production of a pet food product resembling a "cooked" hamburger patty is set forth, which has a moisture content exceeding about 40% by weight and is stabilized against bacterial and mycotic penetration comprising: grinding raw animal meat into particles of a substantially uniform size, heating the same and impregnating the meat with a preservative composition which comprises a mixture of a bacteriostatic agent and an edible antimycotic. A critically defined range of expanded protein pieces are added to the final product which is between about 25 to 90% by volume of the product. The addition of a critically defined percentage of the expanded protein pieces provides a realistic chunky appearance and gives the product a shear value which exceeds about .080 ft. lb./gram. The bacteriostatic agent is preferably an organic acid selected from the group consisting of succinic acid, pyruvic acid, fumaric acid, adipic acid, glucono-.DELTA.

Abstract: A process of making meat analogs which comprises forming a dry protein mix, adjusting the moisture content of the dry mix to form a dough-like protein wet mix, sheeting the protein wet mix to form a coherent workable protein dough sheet, cutting the sheet to form fiber-like strands, aggregating the strands into a desired fiber alignment, preferably coating the aligned fibers with an edible binder material, and stabilizing the fibers to form a coherent fiber mass closely resembling meat in appearance, texture, and eating quality.

Abstract: A package for use in forming a stick-mounted frozen confection comprising a sealed chamber receiving the freezable confection liquid material, a stick handle projecting outwardly from the chamber and a wrapper defining the chamber and enclosing and properly orientating the handle relative to the confection material. The wrapper includes overlying sheets, one of which is formed to define the chamber in conjunction with a character or other simulation which will be three-dimensionally reproduced on the frozen confection. The stick handle, outward of the chamber, is offset and can be configured to complement the reproduced simulation or can incorporate indicia thereon. In addition, a rigidifying rib can be provided to strengthen the handle at the offset portion thereof.

Abstract: A shaped protein food product comprising edible textured protein particles bound together by heat-set soybean protein isolate.

Abstract: Meat-like foods having a perceptible fiber bundle structure resembling that of natural muscle meat are prepared by mechanically interlocking edible protein fibers, such as spun vegetable protein fibers, in groups, which are subsequently assembled into a mass and set to a coherent body with an edible binder, preferably a heat-coagulable protein. The fibers in the bundles may be entwined or enravelled by the turbulence of a fluid jet, such as air or water, or by being passed between rotating parallel rollers that are reciprocated relative to one another in the direction of their axes.

Abstract: A semi-moist pet food having a marbled, meat-like texture and appearance yet entirely meatless, is described. The pet food having an appearance of meat being marbled throughout with fat is produced by utilizing vegetable protein, amylaceous ingredients, a casein salt, and a water-soluble solid capable of raising the osmotic pressure of the water within the pet food to prevent microbiological decomposition.