Abstract: Flaky pie shells that maintain their structural integrity even when filled with high moisture fillings contain fats bearing short C.sub.2 to C.sub.4 acid residues and long, saturated C.sub.16 to C.sub.22 fatty acid residues. One preferred embodiment contains fats bearing butyric acid residues and residues of fatty acids derived from fully hydrogenated oils containing at least about 75% stearic acid such as hydrogenated soybean oil or hydrogenated canola. Another preferred embodiment contains fats bearing the same complement of saturated long residues, but the short residues are derived from acetic and propionic acids. These fats are low in calories and low in palmitic acid and trans unsaturated acid residues. Pie shells made with the fats are tender and exhibit improved cohesiveness and mechanical strength during shipping, handling and storage.

Abstract: An improved method for preparing chewing gum and the packaging of same is provided. To this end, a method for packaging at least one stick of chewing gum is provided comprising the steps of preparing a stick of chewing gum that includes a coating of an edible material that provides sufficient vapor barrier properties to provide the stick of chewing gum with a more stable moisture content at ambient conditions than a stick of chewing gum that does not include the coating, and wrapping the stick of chewing gum in a wrapper that does not include any metal foil material to create a wrapped stick of chewing gum. The sticks of chewing gum can then be packaged in a counterband.

Abstract: A plastic film is reinforced with a fiber material which exhibits on at least one of its two surfaces an impregnation or covering, which includes a plastic consisting essentially of a copolymer of at least two different monomeric units selected from the group consisting of a vinyl ester, a maleic ester, a fumaric ester, an acrylic ester, a methacrylic ester, a linear alpha-olefin of from 2 to 8 carbon atoms and styrene. The film is suitable for producing tubes with a longitudinal seam. The tubes are used in particular as artificial sausage casings.

Abstract: A tubular food casing based on cellulose, which on its inner surface has a coating which comprises lecithin and at least one of alginate, chitosans, and casein, has improved peelability from its contents.

Abstract: A sealant for baked goods which reduces the moisture migration into and out of the baked good comprising 40-72% sucrose by weight, 8-30% starch hydrolysate by weight having a DE of 38 or less, and 20-30% water by weight wherein 70-80% of the barrier is comprised of solids. A method for producing the sealant is also disclosed.

Abstract: A material for use in the construction of plates, films, food containers and like containers. The material is suitable for use with human foods, and comprises by-products from an agricultural milling process and a binder. The agricultural by-product is preferably selected from the group including corn hominy, wheat bran, soy hulls, rice hulls and oat hulls. The binder may be either inherent in the by-products or added to the by-products. If added, the binder may be synthetic or organic.

Abstract: An animal feeding system includes a self-supporting bowl made from edible material having a bottom, a top and a side providing in combination a container for holding animal food, the bowl being of selected size and configuration to contain a desired quantity of food depending on animal size and dietary requirements. There is further provided an animal feeding system and related method wherein an edible bowl is provided in combination with a water bowl to provide a self-contained meal package for an animal.

Abstract: An edible cone having a flexible body of substantially right elliptical cone shape with opposed rounded proximate and remote sides flairing from a vertex portion to and including a mouth portion, with opposed lip segments defining the mouth portion and having arcuate edges joined end-to-end at the remote sides of the body and curving away from one another and from the vertex portion, so that the lip segment edges are farthest from one another and from the vertex portion at the proximate sides of the body portion, and an apparatus and method for making such a cone.

Abstract: A shirred fibrous casing article containing about 20% to about 30% moisture by total casing weight and composed of shirred portions spliced together and retained in an overwrap wherein a flag which identifies the splice location between the shirred portions is extended radially through the overwrap.

Abstract: A method of making a substantially elongated soft pretzel product from pretzel dough with the end product having an edible filling comprising the steps providing the combination of soft pretzel dough upon which an edible food has been positioned. The soft pretzel combination is formed into a soft pretzel dough product where the edible food is substantially enclosed by the dough. The soft pretzel combination is then baked as desired. Additionally, the combination may be subjected to a coloring agent or a caustic soda solution to provide a desired final appearance.

Abstract: A baked edible cone which has a water content of from about 3.0 wt. % to about 10.0 wt. %, and which has the appearance, texture, taste, and consistency of a cookie. The cone may contain an effective water-binding or water-retaining amount of a water-binding agent, or may be refrigerated prior to baking to achieve retention of water within the cone. A preferred water-binding agent is hydrolyzed casein.

Abstract: A process for the formation of an edible container, and edible containers produced thereby. The process includes the steps of forming the dough into a generally continuous sheet, positioning the dough on a baking surface, baking the dough on the baking surface, and removing the baked product from the baking surface before heating to remove residual moisture. A crumb mixture may be applied to the surface of the container prior to baking. The edible containers are useful for holding a variety of fillings, including liquid or semi-liquid fillings such as puddings and ice creams.

Abstract: Edible containers suitable for containing frozen confections (e.g., ice cream, frozen yogurt and the like) and other food products are made by initially baking a dough which consists essentially of sugar, oil and flour between a pair of heated platens to achieve a de-watered initially baked edible sheet. The initially baked sheet is then moisturized (e.g., by spraying water onto one or both surfaces of the sheet) to increase the moisture content of the sheet preferably to between 10 to 15 wt. %. The moisturized and initially baked edible sheet may then be packaged either singly or in a stack (e.g., 10 or more such sheets) within a non-water-absorptive packaging material. If packaged in a stack, a non-stick peelable sheet (e.g., silicone-coated paper) is interposed between adjacent edible sheets in the stack. The package may be opened at the point of sale and subjected to final baking and forming.

Abstract: A method of prolonging the shelf life of stick chewing gum, and a shelf-stable chewing gum prepared according to the method, are provided. Chewing gum sheet is coated on both sides with an aqueous solution of an edible film forming agent which, when partially dried, serves as an adhesive. A layer of wax is then applied to each of the layers of edible film forming agent. Stick chewing gum prepared according to the method of the invention does not absorb or lose moisture as fast as conventional, uncoated chewing gum sticks.

Abstract: The present invention relates to a method of producing an edible container in the form of a cone, cup or dish in which is placed frozen confections such as soft ice cream or ice cream as well as various other food products, or in other words, an edible container referred to as a waffle cone, etc. that has a small apparent specific gravity, is porous and lightweight, and preferably has a crispy texture when eaten.

Abstract: The present invention relates to a casing which is impregnated with a high browning, low flavor liquid composition in order to impart a desirable brown color to a food contained in the casing without adding undesirable sensory characteristics to the food.

Abstract: A sealant for baked goods which reduces the moisture migration into and out of the baked good comprising 40-72% sucrose by weight, 8-30% starch hydrolysate by weight having a DE of 38 or less, and 20-30% water by weight wherein 70-80% of the barrier is comprised of solids. A method for producing the sealant is also disclosed.

Abstract: A method for making a fabric coated with acrylic resin and adaptable to use as a wrap for food products such as cheese or sausage, which comprises embedding a textile material of relatively low strength, such as a knitted fabric, scrim, or lightweight nonwoven fabric, in a coating layer of acrylic resin having thermoplastic properties, and for making a food wrap by cutting a blank therefor from such coated fabric, which blank is shaped into a wrap by heat sealing; fabrics and wraps made by such a method.

Abstract: An end closure for a shirred casing stick is formed by compacting an inturned portion of the casing within the stick bore. During compaction a portion of the end closure is formed by pressing directly against the stick bore while an opposite portion is formed by pressing against a member inserted between the inturned portion and the stick bore. The member is then removed to provide a space between a portion of the end closure surface and the bore surface.

Abstract: A corn tortilla for use, e.g. as a taco shell, an edible wrapper, preferably having a narrow partially cooked flexible strip across the central diameter and a fully cooked firm and crispy texture adjacent the flexible area, that can be folded into the typical taco shell U-shape. Preferably, the tortilla is cooked in a microwave oven using two perforated rigid and reusable microwave energy transparent frame members between which a flat fresh uncooked tortilla is positioned. Selective microwave attenuation by a conductive screen strip means, and controlled expansion and distortion of the tortilla by the frame members provide the double textured food end product with desirable surface bubbling and blistering.

Abstract: A method of processing cellulose sausage skins is disclosed in which sausage skins are filled with contents to make sausages, the cellulose sausage skins are removed from the sausages, the removed sausage skins are dissolved to form a recycled cellulose dope, and new sausage skins are formed from the recycled cellulose dope. Dissolving sausage skins under soda cellulose Q condition for subsequent reuse is specifically described. In addition, forming a dissolved cellulose feed stock for use in producing sausage skins employing cavitation and a solvent is disclosed.

Abstract: An apparatus for the manufacture of pita bread having a roller with a regularly wavy profile to make the pita bread thicker at the edges defining the bottom of a pita loaf, and thinner in the middle defining the open end of the pita loaf after it is divided in half. The method of making pita bread and the pita bread so made are also described.

Abstract: Acid resistant peeling aid compositions and casings, particularly tubular cellulosic food casings, coated therewith, which compositions contain a water-soluble cellulose ether, dextrin and optionally lecithin.

Abstract: An improvement to the process for synthesizing cellulose aminomethanate is disclosed which comprises slurring cellulose in low concentrations of aqueous caustic solutions, in the presence of urea, and steeping the slurried mixture, at from about 2.degree. C. to about -15.degree. C., for a time sufficient to permit swelling of the cellulose and uniform distribution of the urea. Cellulose aminomethanate manufactured from product prepared in accord with this process, has a uniform distribution of aminomethanate throughout the cellulose at the molecular level and comprises a suitable product for manufacturing sausage casing.

Abstract: An edible, hand held food product that may be used as a container for ice cream and other frozen confections is formed from a shell of baked cookie dough. Unlike traditional wafer ice cream cones, the thickness of the wall of the ice cream cone of the present invention is at least approximately 1/8" thick. The cookie dough that is used to produce the ice cream cone of the present invention is normal cookie batter comprised of a liquid, eggs, shortening, flour, sugar, and dry flavoring ingredients, with a reduced amount of leavening agent (i.e. baking powder, baking soda or cream or tarter). The leavening agent is approximately 10-60% by volume of the amount of leavening agent used in normal cookie dough recipes.

Abstract: A one-piece shirred casing article that finds particular utility in making dry sausages such as pepperoni is disclosed, as is a method for making the article and for using it. A tied one-piece casing is shirred into a compact form and encased in a temporary container which enables the operator to easily place the casing onto the stuffing horn for filling without requiring hand shirring. The use of larger diameter and shorter length stuffing horns is enabled when compared to the use of sticks or strands of long lengths of casings used to form multiple sausage products.

Abstract: A composition for use in cavity foods as breads, cakes and other cavity foods suitable for filling to prevent softening of bread-dough by forming uniform cavities and form films preventing the transfer of water and oil thereto on filling is disclosed. The composition comprises (by weight) 10% to 30% of edible oils and fats, 2% to 25% of polysaccharides, 0.1% to 5% of edible emulsifiers, and 40% to 88% of water.

Abstract: Pack for containing foods made from a porous material, and having for sealing purposes on at least one part of an inner wall of the food pack at least two different fat-based impregnations, at least one of which is a first or prime coat and at least one other is a cover glaze or impermeable top glaze, wherein at least the cover glaze or impermeable top glaze is free from saccharose.

Abstract: A composition for use in cavity foods as breads, cakes and other cavity foods suitable for filling to prevent softening of their dough by forming uniform cavities and forming films preventing the transfer of water and oil thereto on filling is disclosed. The composition comprises (by weight) 10% to 30% of edible oils and fats, 1% to 15%, preferably 1% to 10% proteins, 1% to 10% of polysaccharides, 0.1% to 5% phosphates, citrates or mixtures thereof, and 40% to 88% water.

Abstract: A method of making a substantially elongated soft pretzel product from pretzel dough with the end product having an edible filling comprising the steps of mixing the ingredients to form the soft pretzel dough, forming the pretzel dough in a generally continuous sheet having a thickness of about 1/8" to 3/8", cutting the sheet of dough into a piece which is substantially rectangular in shape and has substantially parallel top and bottom ends and two substantially parallel sides, placing the edible filling material substantially in the center of the piece of dough, wherein the filling comprises meat and/or cheese and/or other foodstuffs, folding the bottom end of the piece over the edible filling material so that the top end of the piece forms a flap and the edible filling material is substantially enclosed therein, pressing the bottom end of the piece of dough to secure the bottom end to the piece, trimming away any excess of the flap which extends beyond the point where the bottom end is secured to the piece,

Abstract: A package for a foodstuff has an outer container and an inner container inside the outer container and formed with at least one recess adapted to hold the foodstuff. The inner container is formed at least in regions where it contacts the foodstuff of an edible material. The inner container is provided with reinforcement also made of an edible material such as a mesh of natural fibers. In addition the inner container is formed of a pressed, baked, and/or dry material.

Abstract: A biodegradable package for fast food comprises a heat-molded body of a moldable composition which consists essentially of an admixture of fully biodegradable natural materials comprising flour from edible gramineous plants, crushed gramineous hay, a minor proportion of preserving agents, and a plasticizing agent for providing a starting moldable dough suitable for being molded into the shaped fast food package.

Abstract: A food product package is disclosed for packing a plurality of fragile shells or bowls composed of a consumable and digestible material consisting of a circular base joining in a continuous circular sidewall having a plurality of evenly spaced semicircular convolutions wherein each convolution is of the same diameter to provide combined or over-all strength. The shell or bowl composition presents a textured exterior surface visually indicative of an edible product. The textured surface is characterized as being granular having a wall thickness and cross-section which is brittle and capable of being broken apart for ready consumption. The plurality of shells or bowls are nested together in a stack confined between opposing inner surfaces of a U-shaped, load carrying protective form captured in a unitary package by a wrap of plastic film. The protective form includes elongated sidewalls projecting from opposite ends of a base on which the stack rests.

Abstract: The present invention relates to a filled, elongate half product which can be expanded (i.e., puffed) when subjected to microwaves. The half product comprises an elongate outer casing formed from a dough containing a cereal material, water, and, optionally, starch, microwave absorptive materials (e.g., sugar or salts), and emulsifiers. Within the outer casing is a filling formed from an edible oil and flavoring. The half product of the present invention is prepared by mixing the ingredients which form the dough, cooking the dough at an elevated temperature and pressure to gelatinize the starch, venting the cooked dough to reduce its moisture content and temperature, cooling the cooked dough, coextruding the cooked dough and filling material to form a filled half product, and cutting the resulting extrudate cross-sectionally.

Abstract: An apparatus for forming a layer of chocolate on the interior surface of an ice-cream having a cone-shaped mold that is interiorly-cooled by ice-water provided thereto from a bucket, or other source, of ice-water. For forming an interior chocolate coating, liquid chocolate is placed into the interior of the cone, and the cone is then placed onto the cold mold, and centered thereon by the upper end portion of the mold. The cone is allowed to remain there for a short while, while the cold mold-surface solidifies the liquid chocolate, to thereby form the interior layer of chocolate. A stripping device may, if desired, be employed for aiding in the removal of the thus-coated cone from the mold. In the preferred embodiment, the mold is secured directly to the ice-bucket.

Abstract: Disclosed are heat-sealable edible films comprising at least a film layer containing a water-soluble polysaccharide as the principal component, or comprising at least (a) a film layer as described above and (b) a subfilm layer containing an alkali metal salt of casein, soybean protein or a combination of soybean protein and gelatin, as the principal component. Preferably, the water-soluble polysaccharide is composed chiefly of carrageenan and the film layer additionally contains a polyhydric alcohol. These edible films are useful in sealing or packaging powdery foods, granular foods, dry solid foods, oily foods and the like.

Abstract: Method and apparatus for voiding food product from the tail of a stuffed casing including a single pair of voider gates which close after the stuffed casing is gathered and a first closure is applied. The closed voider gates move to progressively constrict casing extending from the closure to strip any food product therein back to the stuffing horn and then a second closure is affixed to the constricted and stripped casing.

Abstract: A sheet seed structure primarily for use in hydroponic systems. The sheet structure includes a substrate of biodegradable and digestible material such as cellulose. The seed is deposited on the substrate and is retained thereon by a sugar or starch adhesive. The sheets are of predetermined size and provided with indicia. At time of use, the appropriate seed sheet is selected and removed from the package and placed in the growing chamber of the hydroponic unit. The seed is sterilized and is charged with a biologically active material such as a probionic.

Abstract: An apparatus for forming a layer of chocolate on the interior surface of an ice-cream having a cone-shaped mold that is interiorly-cooled by ice-water provided thereto from a bucket, or other source, of ice-water. For forming an interior chocolate coating, liquid chocolate is placed into the interior of the cone, and the cone is then placed onto the cold mold, and centered thereon by the upper end portion of the mold. The cone is allowed to remain there for a short while, while the cold mold-surface solidifies the liquid chocolate, to thereby form the interior layer of chocolate. A stripping device may, if desired, be employed for aiding in the removal of the thus-coated cone from the mold. In the preferred embodiment, the mold is secured directly to the ice-bucket.

Abstract: After pita dough has been rolled and prior to baking of the dough to form pita bread, the flat pancake-like dough form is weakened along a perforation or score line on at least one side of the dough form. In the baking process the dough form seals and inflates to form the central void characteristic of pita bread. The perforation or score line forms a weakened section in the inflated skin of the baking dough so that the rupture of the pita skin during the baking process occurs preferentially at the perforation or score line. The pita bread which results from this baking process is easily torn at the perforation or score line. Since the perforations cause the baking-caused rupture to be located at the tear line, the pocket formed by the pita bread when it is torn and opened by the user will not include a baking-caused rupture.

Abstract: An article is disclosed comprising a cylindrical hollow rod, composed of a shirred packaging tube, with an internal bore having a circular cross-section and ending in cavity openings at the two end faces of the hollow rod, in combination with a sheathing which surrounds the hollow rod, leaving the cavity openings free, and an annular body at one of the two cavity openings. The annular body comprises an annular disk, whose inner side face bears directly against the adjoining end face of the hollow rod. The outer side face of the disk is at least partially surrounded by the sheathing. The internal bore of the disk remains free of the sheathing and contains elements for fixing the disk to a cylindrical filler horn.

Abstract: A fried and crispy conically shaped taco-shell made from a heart shaped flat tortilla bent along a vertical axis to form a conical shell so as to present an overlapping portion of its edge and almost closed pike. It may optionally be held inside a wet-proof conical cup covering a third or more of the total length of the shell.

Abstract: The invention relates to a process for calibration or standardization of natural intestines for use as skins for foods or the like, and sausage in particular. A previously desalted natural intestine is subjected over a period of several minutes to an alternating electromagnetic field of less than 20 cm, preferably a microwave field, on a carrier of the desired caliber and of nonpolar material or essentially nonpolar material in comparison to that of the natural intestine.

Abstract: An edible food product is disclosed herein having a shell or bowl composed of a consumable and digestible material consisting of a circular base reinforced by an annular bead joining in a continuous circular sidewall having a plurality of evenly spaced semicircular convolutions wherein each convolution is of the same diameter. The shell or bowl composition presents a textured exterior surface visually indicative of an edible product. The textured surface is characterized as being granular having a wall thickness and cross-section which is brittle and capable of being broken apart for ready consumption.

Abstract: The encased product of the present invention comprises an elongated flexible casing cylindrically shaped substantially along its length and having opposite end closures. A product material fills the cavity formed by the flexible casing and maintains the casing in a cylindrical shape. The cylindrical casing is formed from an elongated strip of flexible material having opposite side edges, the strip being formed into a finished tubular casing with the side edges of the strip within each casing frictionally overlapping and engaging the side edges thereof. The product is formed by continuously applying an elongated flexible ribbon to the outer cylindrical surface of a stuffing tube at a canted angle with respect to the longitudinal axis of the tube and rotating the flexible ribbon at the point where it is applied to the stuffing tube so that it will wrap around the tube in a plurality of helical revolutions to form a cylindrical casing on the tube.

Abstract: The tubular packaging casing, in particular a synthetic sausage casing, comprised of fiber-reinforced cellulose, in which the fiber-reinforcement is coated at least on the outside with a cellulose layer, and a surface layer on the cellulose layer. The surface layer comprises a water-insoluble cationic resin containing particles of fibers of synthetic resin or cellulose, in particular particles of a vinyl chloride homopolymer or copolymer.

Abstract: A method of automatically assembling egg rolls, or comestibles formed into an elongate cylindrical mass, employs a wrapping leaf that is elliptical in planform and has a minor axis of length not more than twice the axial length of the cylindrical mass plus twice the diameter thereof, the major axis of the ellipse being appreciatably longer than said minor axis, the grain of the wrapping leaf and the direction of rolling each extending in the direction of the major axis.

Abstract: An edible food container is provided with two different fatty coating layers including a top glaze that is free of sugar. A prima coat has a higher setting temperature than the top glaze. Hydrophobicity increases from the prime coat to the top glaze. Solids can be added to the top glaze and the container can be made from a sugar free baked dough. Other variations are also disclosed.

Abstract: A taco shell with improved texture and resistance to fracture while eating is provided. A taco shell is formed from a cereal grain, for example, wheat or corn. During cooking, the shell develops a delaminated structure and is cooked sufficiently to make a rigid friable shell in the desired shape. By controlling the delaminated structure and final plasticizer content, collapse while being baked is reduced and a light, crisp, tender and reduced fracture taco shell is obtained.