Abstract: A method of preparing a han-burger includes the steps of: providing a dough of the han-burger; shaping a first portion of the dough to form a burger shell having a filling compartment and a top opening, and a second portion of the dough to form a burger cover having a size and shape geographically matching the top opening of the burger shell; applying heat to the burger shell and the burger cover to retain the shapes thereof; preparing a filling with predetermined ingredients and nutrition, wherein the filling is disposed in the filling compartment of the burger shell; and covering the burger cover at the top opening of the burger shell to enclose the filling within the filling compartment.

Abstract: The inventions uses preferably dried fruits, makes them ready to use, by chopping, mixing with other fruits and/or produce, fortifying them, forming them into bites and/or bars, wrapping and packing them to make them easy to transport, store, shelf, label, purchase, carry, keep at home, carry in pocket, hold in hand, eat, with little waste or disposal, little or no need for refrigeration, etc. Also a method of moistening dried fruits to make them taste similar to fresh fruit, and fortification to increase nutritional value and other treatments are introduced. A substance laced fruit is introduced to promote fruit and enhance nutrition.

Abstract: A pet treat is manufactured of mostly or entirely of a compressed food material or similar substance. The treat has a semi-rigid or flexible outer shell, skin, film or membrane formed of an edible paper products such as a food paper or rice paper of a type capable of being made from white rice flour, tapioca flour, salt, and water, or from a planar sheet of edible material made from, for example, ground yellow corn, or, with any material, may be used separately or together with poultry by-products, fish meal, catnip or fish oil. Catnip, alfalfa, or any other olfactory or gustative attractive material may be provided in a liquid or flake form, and may be applied integrally in the manufacture of the edible sheet, or included in a central core that is encased by the outer sheets. A method and means of packaging is also provided.

Abstract: Food composition for making sausages or hamburgers comprising a vegetable, selected from among Swiss chard, spinach, mushroom, sweetcom or another, a proteinaceous material, salt and water and, optionally, antioxidants and flavourings, both thereof in particular of natural origin. The proteinaceous material used comprises a combination of proteins isolated from soya and proteins isolated from whey. The method of preparation of the composition comprises mixing the proteinaceous material with water, adding ice in flakes and forming an emulsion, to which are added the vegetable and the salt and, in an optional manner, antioxidants and/or flavourings.

Abstract: A hollow body is made from a flat baked wafer cake by first juxtaposing the wafer cake with a cavity of a deep-drawing mold and then forming edge regions of the cake with a plurality of deformations out of a plane of the cake at a uniformly spacing around a periphery of the cake. Then the cake is pushed by a deep-drawing punch into the cavity to it into a hollow body and to form each of the deformations into a multilayer fold.

Abstract: In pressure bonding edible layers having irregular surfaces due to the presence of aggregated substance so that the irregular surfaces face each other, an edible layer substantially free of any aggregated substance is interposed therebetween. This allows an orally administrable edible agent of aggregated substance-containing laminate film form having a multilayer structure including laminated extremely thin layers to be produced. The multilayer structure by such a pressure bonding technique can satisfy quantitative accuracy required for pharmaceutical preparations, and prevents time constraint in a drying step or the like, thereby providing a producing method with high productivity.

Abstract: A method and apparatus are provided for forming and baking an edible cone-shaped container, the container being of a bread dough provided with a light, flaky texture by the inclusion of solid flaked fat pieces in the dough mixture and the cone formed by an initial forming and cooking step followed by multiple baking steps.

Abstract: A method for the production of a bio-degradable, weather resistant container for solidified livestock feed supplement blocks is disclosed. The method includes forming a wax container around the supplement block with liquid wax that has a high melting point. A biodegradable, edible, weather resistant container for a solidified feed supplement block is also disclosed. The container comprises a wax container formed around the supplement block. The wax container may be a solidified liquid wax having a high melting point. A feed supplement for an animal is also disclosed which comprises a solidified feed supplement block packaged within a biodegradable, edible, weather resistant container.

Abstract: A baked dough food product includes a body having a free-rise side and an opposite bottom side and first and second opposite ends. The body forms a curved construction. In one example, the baked dough food product is a bun for holding a sausage product that is in a curved shape that generally matches the curved construction of the bun. A method of making a baked dough food product includes providing a dough composition; forming, from the dough composition, an elongate dough body; arranging the dough body on a baking pan and then curving the dough body to form a non-overlapping curved construction; proofing the dough body; and then baking the dough body.

Abstract: One aspect of the present invention relates to an edible product containing: • probiotic bacteria in an amount of at least 103 bacteria per gram; and • at least 0.5 mg/g of ginseng polysaccharides containing at least 2 monosaccharide units, preferably at least 4 monosaccharide units. Another aspect of the invention relates to the use of the aforementioned product in therapeutic and prophylactic treatments. The present invention further provides a method of producing a packaged liquid edible product containing probiotic bacteria and ginseng polysaccharides in the aforementioned amounts.

Abstract: The present disclosure provides an allergen-free composition (e.g., flours and dough) and baked products made without eggs or any other major food allergen. The disclosed allergen-free flours, dough, and batters overcome the various problems associated with allergen-free baking by appropriate adjustment of the relative amounts of various components that contribute moisture, alkalinity, texture, etc., to the final product. Baked products produced using the allergen-free flours thus have a moistness, springiness, rise, texture, and flavor comparable to products containing major food allergens. Baked products according to the disclosure include, but are not limited to, cookies (e.g., chocolate chunk/chip cookies), cakes (e.g., cupcakes), muffins, pancakes, waffles, pizza crust, pie crust, and bread products.

Abstract: A method for producing edibles comprising an outer shell from a mass which is fed into a mold. A tempered male die is dipped into the mold, a process during which an excess amount of the mass overflows an edge of the mold. The excess mass is separated form the shell at the edge of the mold by the male die.

Abstract: A product packaging for a solid product comprises a base, a lid, and a seal. The base has a top, sides, and a bottom forming a cavity configured and arranged to receive a solid product, and the base has an exterior surface. A texture is on the exterior surface of the base, whereby the texture enhances a user's ability to grip the base when the base is inverted. The seal interconnects the top of the base and the lid and allows the lid to be peeled away from the top of the base.

Abstract: An edible container, the means of and apparatus for its production where the container has the shape of a tube with a closed bottom end, an opened top end and an annular wall extending from the bottom end to the top end; said container is handheld, lightly crusted on the inside and outside and comprised of an egg-based dough thus creating a virtually leak proof container. The apparatus is comprised of a pair of Teflon coated complimentary female half-molds, each half-mold having a concave inner surface. Means of production involves initiating a dough heating process using a heating element source and vibrating the complimentary female half-molds at a frequency that enhances product uniformity and allowing heated gases to escape thus minimizing any seam vestige.

Abstract: An edible bread cup and an apparatus and method for making edible bread cups is disclosed. The apparatus for molding and baking dough into an edible cup has a top and a bottom molding sheet. The bottom molding sheet has several cup-shaped female molds for receiving several identically shaped male molds built into the top molding sheet. Dough is flattened into patties and is rested in the female molds, after which the male molds are lowered into the female molds, thereby shaping the dough to the cup-shape of the molds. Guiding rods on the top sheet slide into guiding tubes on the bottom sheet in order to align the sheets before the molds come into contact. After the sheets are brought together, clamps are secured around the edges of the sheets to hold the sheets together. The dough is baked while between the sheets, which causes the dough to rise and fill the cup-shaped void between the molds.

Abstract: The present invention relates to a smoke and water-vapor-permeable food casing based on aliphatic polyamide and/or aliphatic copolyamide, which is impregnated with liquid smoke on the food-facing side.

Abstract: The present invention is directed to monolayer, bilayer, and multilayer films made from fruit, vegetable or a combination thereof, which films have the thinness, strength, flexibility, and crispness to serve as alternates or substitutes for seaweed-based films such as nori, while providing the nutrition and flavor of fruits and vegetables. The films are useful for wrapping around a multiplicity of foods, and can be used to provide wrapped foods, including for example fruit and vegetable wrapped sushi and onigiri.

Abstract: A taco style shell for maintaining taco and other food ingredients within a defined space includes a pair of spaced apart sidewalls. The pair of sidewalls includes a first sidewall and a second sidewall interconnected by a taco shell base plus one vertical wall. Further, a generally rectangular sidewall barrier is connected to the taco shell base, the first sidewall and the second sidewall, thereby forming the defined space for maintaining the taco and other food ingredients therebetween. A taco style shell for maintaining taco and other food ingredients within a defined space includes a pair of spaced apart sidewalls. The pair of sidewalls includes a first sidewall and a second sidewall interconnected by a taco shell base and one end wall.

Abstract: The present invention provides a rice wrapper, in which an outer film divided into two can be easily removed. One side part of the rice wrapper 10, which includes one part of the outer film divided along the dividable section and an inner film 16a connected to the one part thereof, is separated from the other side part of the rice wrapper, which includes the other part of the outer film divided and an inner film 16b connected to the other part thereof, when the outer film 14 is divided along the dividable section 12, and a part of the dividable section 12 is connected to the one side part, and the one side part can be separated from the other side part, in one action, by pulling the dividable section 12.

Abstract: A food transport system and edible food transfer base for producing a completed food product. The food transfer base allows a food preparer to easily, efficiently and quickly transfer one or more augmenting ingredients to one or more recipient ingredients so as to augment, change and improve the taste, aroma, appearance and character of the recipient ingredients and produce the completed food product. The food transfer base is made from a material that can be substantially tasteless or add to the taste of the completed food product, but which will be integrated into the recipient ingredients and/or the augmenting ingredients. A transformative step, which is provided by the recipient ingredients and/or an external source, applies heat, cold, liquid, steam, gas or other process to the food transfer base and augmenting ingredients to produce the completed food product and substantially change the character and/or consistency of the food transfer base.

Abstract: An edible baking liner is disclosed which is formed from an edible paper made with large-granule vegetable starch. The liner is baked with the baking product and can be consumed without removing it from the baking product. The edible baking liner can replace the use of an inedible baking liner.

Abstract: There is provided a composition comprising i) a wax in an amount of 10 to 40 wt. % based on the composition ii) a compound in an amount of 60 to 90 wt. % based on the composition, having the formula wherein t is an integer, wherein each R1, R2 and R3 is independently selected from an acyl group or a hydrogen atom, wherein at least one of R1, R2 and R3 is H or an acyl group (a short acyl group) having from 2 to 6 carbon atoms, wherein at least one of R1, R2 and R3 is an optionally branched chain acyl group (a long acyl group) consisting of a saturated chain having 10 to 20 carbon atoms and an optional hydrophilic branch group.

Abstract: An edible sideliner comprises a sheet of bakeable edible substrate formed into a continuous loop, the bakeable edible substrate having sufficient integrity to be freestanding when formed into a continuous loop so as to receive a bakeable substance within an area bounded by the continuous loop, the bakeable edible substrate being suitable to be baked onto a bakeable substance received within the area bounded by the continuous loop that is baked together with the bakeable edible substrate to formed a baked substance, wherein the bakeable edible substrate forms a baked-on sidewall of the baked substance after the bakeable substance is baked together with the bakeable edible substrate. The sideline may be an interlocking sideline form from a flat sheet of edible substrate.

Abstract: A dietary supplement for dogs is disclosed. The composition is a blend of methyl sulfonyl methane, glucosamine sulfate, chondroitin sulfate, ascorbic acid, phylloquinone, yucca powder and stabilized rice bran. The composition may be added to a variety of meat products for dogs, preferably beef and/or beef by-products.

Abstract: A method of making a cooked food product having a fried appearance comprises assembling a food product having a weight of approximately 1 to 4 ounces (28.3 to 113.4 grams). The food product is heated with microwave energy at a frequency of approximately 800 to 3000 MHz, at a power of approximately 0 to 50 Watts per ounce (28.3 grams) of product, and for approximately 0 to 80 seconds. The food product is coated with a coating layer to form a coated food product. The coated food product is heated in an impingement oven at a temperature of approximately 400 to 600° F. (200 to 325° C.) for less than approximately 140 seconds to form the cooked food product with a fried appearance.

Abstract: An apparatus includes a crimping device for producing individual, pillow-shaped, preferably filled, hollow bodies from plastically deformable tubes separated transversely to their longitudinal direction and delimited at opposite ends by crimped edges. The crimping device has at least one elongate crimping unit assigned to the longitudinal direction of the tubes, on which a row of crimping tools is disposed one behind the other in the longitudinal direction. Each crimping tool has a stationary crimping jaw fixed in the frame and a movable crimping jaw lying opposite to the fixed jaw in the transverse direction and disposed on a carriage movable back and forth in the transverse direction in the frame. All of the movable crimping jaws may be fastened on the carriage to actuate all of the crimping tools simultaneously and thereby separate a tube into a number of hollow bodies.

Abstract: A process for firm joining of two or more pieces of natural casing together using transglutaminase at a low temperature to form desired dimensions, such as length, design and calibre.

Abstract: An edible article comprises a food product and a film that encloses the food product. In one embodiment, the film comprises a major amount of pullulan on a dry solids basis, and a minor amount of at least two of glycerol, propylene glycol, sorbitol, and polyethylene glycol. In another embodiment, the film comprises a major amount of pullulan on a dry solids basis, gelatin, and at least two of glycerol, propylene glycol, sorbitol, and polyethylene glycol, and can also comprise salt. In another embodiment, the film comprises a first layer comprising a major amount of at least one food grade wax, a second layer comprising a major amount of pullulan and further comprising at least one plasticizer, and a third layer comprising at least one surfactant that is substantially immiscible with aqueous pullulan compositions but which adheres to pullulan surfaces, wherein the at least one surfactant is at least partially crystalline.

Abstract: Orally disintegrating or dissolving edible strips for use as a matrix for retaining and delivering nutrients, flavors and medicinal compounds are made from new liquid film casting compositions comprising a major proportion of gelatin. The particularly low melting range for hydrated gelatin produces films that leave virtually no residue upon dissolving in the mouth and can be used in the form of thicker films and strips than known edible films.

Abstract: Cone-shaped food items and cones having various food stuffs in them are cooked by placing a cone-shaped food item into a cone-shaped heating station that travels through an oven and past an inclined heater element. The heating station rotates the cone-shaped food item so that it is uniformly heated as it passes through the oven.

Abstract: A bread product having a length greater than a width thereof and a longitudinal slice along a length thereof. The slice defines two halves of the bread product. The bread product includes a groove extending along at least a portion of a longitudinal length of at least one of the halves, and is for receiving a food product therein.

Abstract: Film for wrapping food products, made of an edible or inedible material, curved onto itself along a longitudinal axis to form a cylinder in which the longitudinal side edges of the film are overlapping to a certain extent are in direct contact with each other but not otherwise connected, shirred or wrinkled in the manner of an accordion to form folds perpendicular to the axis of said cylinder, that can have an internal support in the form of a tube of a stiff material, and which can be externally coated by a separation sheet and an also shirred tubular net, and the method for manufacturing it.

Abstract: An edible food casing, i.e. a casing which can also be consumed, is disclosed which is based on non-heat-coagulating protein which is mixed with a heat-coagulating agent. The non-heat-coagulating protein is preferably collagen and/or a collagen derivative, whereas the heat-coagulating agent is preferably protein from hens' eggs, blood plasma, whey isolate, globin and/or myosin. The casing can be produced as a flat film. It can also be generated immediately in the production of the food product, in particular in sausage production, using a coextrusion ring die around an extruded food. The casing is solidified by treatment with an aqueous salt solution, if appropriate also using transaminase. The food product is preferably a bratwurst.

Abstract: A food product is provided that is formed from dehydrated fruit to form a crust for pies, wraps, and the like in which the dehydrated fruit has a water activity level in the range of 0.4 to 0.9 Aw. The dehydrated fruit can be ground into particles that are extruded, compressed, rolled, or stamped into a sheet that is cut into top and bottom crusts. Dehydrated fruit particles having a water activity level of 0.1 to 0.2 Aw can be used to form a cracker-like crust. The fruit-based crust can be used to form an all-fruit pie or similar-type pastry.

Abstract: The present invention is directed to a process for preparing a food product having a casing, the process comprising the step of applying a casing paste comprising alginate and a sparingly soluble calcium salt by co-extrusion to the exterior of a material to be cased to form a co-extruded product, and contacting the co-extruded product with a solution comprising calcium ions, thereby causing the alginate to gel.

Abstract: Disclosed therein is a case for fast food. The case for fast food includes: a case for fast food comprising: upper and lower cases made of eatable grain material, each of the upper and lower cases having a space for holding fast food therein; and a joining part formed on one of the upper and lower cases to join the upper and lower cases with each other, the joining part partially covering the other one of the upper and lower cases so that the upper and lower cases are joined with each other. Since the case holds fast food therein as it is, the case can prevent the fillings inside of the fast food from being split out to thereby maintain the fast food's clean and simple outward appearance, and allow a consumer to eat the fast food easily and conveniently.

Abstract: A more-efficient edible food wrap eliminates the excess material of conventional wrap food products, providing effective containment while reducing the amount of raw materials used in production. Unused materials are thus available for additional production, extending quantities and thereby lowering producer costs. Easily fabricated on an automated or manual, multiple or individual basis, these improved structures provide easier assembly by hand or machine and selectable control of contained fluids. Further, these wrapper structures reduce collections of unconsumed food waster by including less of the often-discarded overlapped portions of wrap food products. These wrap designs are also applicable to egg rolls, pizza-like products, and other dough-based comestibles.

Abstract: Tubular sausage casings can be prepared from non-animal materials, primarily starches and flours by film-casting followed by gluing with an edible glue composed of konjac and carrageenan. In this way, it has been made possible to prepare non-animal meat casings commercially, that can be used with conventional sausage production technology.

Abstract: A cup shaped baked confectionary has light texture, uniform thickness and easy to release from the die. The cup shaped baked confectionary may be produced by mounting a dough of a cup shaped baked confectionary having desired contour shape on a top of a metallic three-dimensional baking die having desired shape of outer peripheral surface, in a condition extending horizontally with placing outer periphery thereof outside of the three dimensional baking die and heating the dough for softening the dough of the cup shaped baked confectionary to contact on the outer peripheral surface of the three-dimensional baking die and baking.

Abstract: An edible receptacle is made of food highly appetizing and tasty to a horse. Optimally, this receptacle will be made out of candy, especially peppermint candy, which is an equine favorite. The receptacle itself can take various forms, but basically consists of a body formed of the candy substance with an outer exterior surface leading into a cavity within the receptacle. Equine medication, in the form of paste-type substances, heavy liquids, pills, or other type of medication, is placed within the cavity such that it is hidden within the receptacle. The horse offered the candied receptacle will readily consume it and, as a result, successfully ingest of both the receptacle and the medication.

Abstract: The invention relates to a process for making shaped bread snacks comprising the steps of grinding baked dough material having a water activity of 0.85 to 0.99 into crumbs, optionally mixing the crumbs with small amounts of common food ingredients, heating the crumbs or the crumb mixture to a temperature in the range of about 70° C. to 80° C. and readjusting the water activity to about the value of the original baked dough material, hot moulding the crumbs or crumb mixture to a snack carrier of any desired shape, filling the snack carrier with a sweet, savory or any other filling, and packaging the obtained shaped bread snack and to the shaped bread snacks obtainable by this process.

Abstract: The invention describes a process to produce a casing with marks and a meat product with marks. Said process starts from a casing by way of pleated tubular wrapping, where a colouring composition is impregnated on at least one sector of its surface to produce a casing with marks, which is optionally transferred to the stuffed meat product in said casing.

Abstract: An injection molded livestock feed container that is biodegradable, edible and of feed-grade nutritional value is made from a mixture that includes corn gluten, magnesium oxide and glycerine and may further include calcium carbonate and fiber, such as soybean hulls, cotton seed hulls and sunflower hulls. The mixture is dry mixed and injection molded to form the container.

Abstract: An improved method of making a baked pastry, particularly, a shell or wrap for a samosa from a pastry dough in a convection baking oven having a convection atmosphere, the method comprising baking the dough in the oven at a baking temperature for a baking period of time, the improvement having the convection atmosphere with a sufficiently moist atmosphere for the duration of the baking time to prevent the pastry from becoming dry.

Abstract: A first edible food product of predetermined length is received by an intermittently movable upper conveyor having an effective length the same as said predetermined length. A lower conveyor continuously transports second edible food products and a sensor senses when each of the second edible food products reaches a predetermined location. A controller receives a signal from the sensor and causes simultaneous movement of the upper conveyor to deposit the supported first edible food product and activation of equipment to place a replacement first edible food product on the upper conveyor.

Abstract: One embodiment of the present invention is an edible non-human animal container or pet food container comprising water, pregelatinized and native starch, a cross-linker natural fibers, a wax emulsion, a mold release agent, a flavoring agent, and a coloring agent, food grade materials, and wherein the container is of a shape that is attractive to non-human animals.

Abstract: The present invention relates to a pocket bread and its manufacturing method for mass production and more particularly, to a manufacturing method of the pocket bread for mass production comprising a kneading process of ingredients in an appropriate ratio, a first fermentation process of the kneaded dough, a molding process of the dough to form a pocket shape, a second fermentation process of the pocket-shape dough, and a baking process in an oven, wherein a sheet of dough is folded in half in the molding process to place the sheet of dough at the bottom and top of the molding frame in the molding process; the sheet of dough is continuously cut on either side of the molding frame with a cutting knife to provide a pocket-shape dough having the molding frame therebetween; and the obtained pocket-shape dough is fermented in a concave pen having a depth of 10-25 mm to form the desired pocket shape dough in the second fermentation process.

Abstract: The inventions uses preferably dried fruits, makes them ready to use, by chopping, mixing with other fruits and/or produce, fortifying them, forming them into bites and/or bars, wrapping and packing them to make them easy to transport, store, shelf, label, purchase, carry, keep at home, carry in pocket, hold in hand, eat, with little waste or disposal, little or no need for refrigeration, etc. Method of moistening dried fruits to make them taste similar to fresh fruit, and fortification to increase nutritional value and other treatments are introduced. A substance laced fruit is introduced to promote fruit and enhance nutrition.

Abstract: A handheld sound generating container assembly for storing candy includes a hollow container housing having an opening and a handle stopper assembly, configured to be removably sealed within the container housing opening. A candy member is mounted on the handle stopper assembly to occupy a substantial volume of the interior of the hollow container housing. A user, by rapidly removing the handle stopper assembly can create an air implosion sound. Consumption of the candy member and reinsertion of the handle stopper assembly will enable the creation of a larger air implosion sound when again rapidly removed from the hollow container housing.

Abstract: The present process relates to a formulation for a food product and preparation of a pre-formed filling unit for the provision of a consumable food product containing eggs, which may be refrigerated and/or frozen for future heating within a microwave oven for consumption by an individual. The process involves the initial step of acquisition of liquid eggs which may be scrambled. The liquid eggs are cooked whereupon the cooked liquid eggs are combined with other ingredients. The temperature of the combined ingredients is regulated and/or controlled during processing. The combined and mixed food product may then be inserted into a mold to provide a desired shape. After cooking the consumable food product may be separated from the mold whereupon the consumable food article may be refrigerated and/or frozen for future reheating as a portion of a breakfast or other consumable food article.