Abstract: A wrapping leaf for use in the automated assembly of egg rolls, or for wrapping other comestible formed into an elongate cylindrical mass, is elliptical in planform and its minor axis is of a 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.

Abstract: An ice-cream cone is disclosed which comprises a holding part, a gripping part, and at least two vertical wall surface parts of the shape on an inverted triangle. When a plurality of three or more of such ice-cream cones are positioned for their vertical wall surface parts to be opposed to each other and are united, the holding parts of the individual cones proper are kept in a horizontal state. Thus, different kinds of ice cream can be placed separately of each other on the horizontally maintained holding parts. An ice cream cone holder is also disclosed for holding the plurality of three or more ice cream cones together as a unit.

Abstract: A heat processed food base which is formed by heating a batter which is obtained by kneading wheat flour, an oil or fat, sugar, an edible surfactant such as egg, and water and which is poured onto a heating plate and spread thereon, the heating being performed between heated plantens at a certain temperature for a given time in such manner that the starch of the batter is changed to .alpha.-starch, and the protein therein is coagulated by heat, and a small amount of water remains, so that edible vessels having crispness and good taste, for instance for use as ice cream cones, can be formed by a second baking, at a higher temperature.

Abstract: A heated food base which is formed by heating a batter which is obtained by kneading wheat flour, an oil or fat, sugar, an edible surfactant such as egg, and water and which is poured onto a heating plate and spread thereon, the heating being performed between heated platens at a certain temperature for a given time in such manner that the starch of the batter is changed to .alpha.-starch, and the protein therein is coagulated by heat, and a small amount of water remains, so that edible vessels having crispness and good taste, for instance for use as ice cream cones, can be formed by a second baking, at a higher temperature.

Abstract: An edible food product including an edible container inserted between two slices of bread or the like, wherein the edible container is adapted to contain a large quantity of unique foods such as noodles, hot dot, cooked vegetable, cooked or fresh mushroom, barbecue foods, etc. for preventing the unique foods from falling from the edible food product and providing for sufficient amounts of unique food for good health. The edible container, having a V-shaped configuration includes an outward bent circumferential and edge disposed along the top edge and a plate bottom or an opening disposed in the center of the plate bottom surface thereof for causing the container to tightly adhere to two slices of bread.

Abstract: Dunaliella algae, which is rich in various kind of physiologically active ingredients, especially .beta.-carotene, can be utilized in the form of dried powder. Dried powder of Dunaliella algae is granulated together with other materials to make a granulation and the granulation is encapsulated in a hard capsule. Dried powder of Dunaliella algae is also suspended in an emulsifier along with other materials to form a suspension and the suspension is encapsulated in a soft capsule.

Abstract: An edible film for retarding water transfer among components of a multicomponent food product. The film includes a base film having a hydrophilic polymer layer and a base film lipid layer. The base film lipid layer has a hydrophobic surface presented away from the hydrophilic polymer layer. An additional lipid layer is laminated to the hydrophobic surface of the base film lipid layer. The invention further includes a method for making the edible film and a food product incorporating it.

Abstract: A method of making a tortilla cone with a closed apex, and including a kit to help facilitate the operation so that a large number of tortilla cones may be formed and cooked at one time. The kit and method of using it includes a set of cone forming molds each consisting of a pliable metallic conical body having an overlapping convex surface about which a tortilla patty having a tear shape may be positioned and wrapped in cone from so as to close the come form at its apex. The method of using the kit includes using a first mold as a female receptacle and using a second mold as both a female and male receptacle to wrap a tortilla patty to the mold and secure the same between the two molds.

Abstract: A frozen confectionary product including a shell, having two openings at its opposed ends and a longitudinally hollow center. The center of the shell is filled with a frozen product, such as, for instance, ice cream, which is substantially enveloped by the shell.The product is self-supporting and self-sustained and remains intact during consumption. The method for producing the frozen confectionary product is also provided. The method essentially includes providing a shell, introducing a frozen product into the hollow center of the shell and freezing the shell, while maintaining the frozen texture of the product contained within.

Abstract: A sandwich in a lunch box which includes an edible container in one part and two slices of bread with a meat product in the other part of the lunch box. When a consumer wants to eat, the edible container is combined with the bread, the container housing a salad therein and having a concave configuration disposed at the bottom surface having a circular edge portion, whereby the edible container tightly adheres to the meat product and prevents the salad from falling from the sandwich.

Abstract: A food product and package therefor is disclosed herein having a shell or bowl 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 is nestable with others to provide a stack and confined together in a patterned form by a plastic film to define a unitary package of a predetermined quantity of shells or bowls.

Abstract: This invention includes a soybean protein casing containing a filling or center material wherein the casing does not interfere with the palatability and flavor of the filling and is not destroyed or melted by heating, a method for production of fillings prepacked in said casings, and a food prepared using them.

Abstract: An imprint in edible ink is applied directly to a baked wafer or leaf which is formed into a cone for ice-cream or the like.

Abstract: An animal food product for administering medication to animals is a formed, chewable food treat with at least one pre-formed pocket therein opening to an outer surface of the treat and sized to retain a medicant therein.

Abstract: According to the present invention, a pastry cone includes a lower portion and an upper portion. The lower portion of the cone provides a sloping gripping surface having vertically extending ribs to permit the cone to be gripped by a user. The upper portion of the cone includes a straight cylindrical section bounded by an upper circumferentially extending rib and a lower circumferentially extending rib. A rectangular-shaped removable band extends around the cone between the upper and lower ribs. The band includes a visual display containing an advertisement or other information.

Abstract: The product is an egg oil which is extracted from eggs, primarily, the yolks of chicken eggs and the method associated therewith to produce a high quality capsule of egg oil (lecithin).

Abstract: Polydextrose compound containing anti-pleat lock coatings, food casings containing said coatings, and a method for their production which comprises applying to the surface thereof an aqueous coating composition containing a polydextrose compound are disclosed. The coated food casings exhibit improved food release characteristics, improved resistance to strand breakage, and improved anti-pleat lock characteristics.

Abstract: Foods such as jiaozi, shaomai, wonton, shaoronpo, hamburg, sausage, meat-filled buns or the like, which are characterized by containing edible capsules having encapsulated therein meat soup or juice. The capsules-incorporated foods of the present invention can exhibit an improved taste in comparison with the prior art foods.

Abstract: A fried food article having improved crispness. Inner and outer pastry shells are provided, the inner shell sealedly containing a desired filling, and the outer shell being disposed thereabouts. Means are provided in the outer shell design for decreasing deep frying time to achieve desired outer shell crispness while avoiding undesirable drying out of the filling. In one embodiment, such means takes the form of a plurality of apertures in the outer shell to facilitate frying oil substantially contacting both the inner and outer surfaces of the outer shell. In an alternate embodiment, spacing means are provided alone or in combination with the apertures providing heat insulation between the inner and outer shells in the former case, and additional space for hot oil in the latter case, both to enance the resultant crispness of the food article upon frying.

Abstract: A process for producing pasta sheets which comprises adding water to a starching flour comprising raw starch: .alpha.-starch in a weight ratio of about 95:5 to about 35:65, kneading the mixture and thereafter extending the mixture. Products having excellent transparency and machinability are obtained.

Abstract: A shirred stick composed of unreinforced casing impregnated with liquid smoke. The stick has no twist which eliminates rope and gives the stick a smooth, blemish free outer peripheral surface. The method of making the stick requires placement of the shirred stick on a dowel immediately after shirring, holding it on the dowel for a period of time sufficient for moisture to migrate uniformly throughout the stick and then removing the dowel.

Abstract: A process for preparing a dough for enveloping food by mixing ground fish meat together with cereal flour powder and/or starch as well as oils and fats, and kneading the mixture to obtain a dough.

Abstract: A cookie having a cupped shape facilitating placement of a scoop of ice cream or other confectionary substance therein is disclosed. The cookie is prepared by applying a differential cooking environment wherein the upper mold receives a lesser quantity of cooking heat and the lower mold receives a comparative larger quantity of cooking heat to develop an appropriate balance of baking reaction wherein gas formation within the cookie batter is controlled to develop an acceptable cookie texture and quality.

Abstract: A method of forming an edible food container from viscous dough comprises the steps of mixing the dough, forming the dough into a generally continuous sheet, and cutting the sheet of dough into generally parallelogram shaped pieces of a predetermined length and width. Each of the dough pieces is wrapped around a shaping surface of a shaping mandrel so that the first and second ends of each dough piece engage each other to form a generally continuous covering of dough around the shaping mandrel. Excess dough extending beyond the ends of the shaping surface of the mandrel are trimmed away and the dough on the mandrel is showered with a caustic soda. The dough is then baked and cooled on the mandrel. After cooling, the baked dough is twisted with respect to the mandrel to remove the edible food container from the mandrel. In the preferred embodiment, the shaping mandrel is cone shaped for forming a cone shaped edible food container.

Abstract: A method of producing filling-containing baked bread is provided. A dough sheet having layers of fats and oils therein is formed, cut in desired dimensions, wound, and baked to form the bread having flexible layers therein into which a filling is introduced through a pipe.The introduction of filling is done by inserting the pipe along the axis of the baked bread, so that the tip of the pipe can be easily entered into thin cavities formed by expanded gaseous material when baking the wound dough sheet, without damaging the whole shape of bread and without clogging the tip of the pipe with crumbs, whereby the filling material containing the solid, or the filling material consisting only of a solid, is introduced into the baked bread.

Abstract: A food shell with improved distribution quality, eating texture and resistance to breakage or fracture is provided. A food shell is formed from a cereal grain, for example, wheat or corn, and is processed to form a blistered texture during a cook step. During cooking, the shell develops a controlled delaminated texture and is cooked adequately to make an integral shell in the desired shape. After cooking a softening agent is added to the shell to soften it for delivery to consumer without breakage. By controlling the delaminated structure, the degree of cooking and the final plasticizer content, the cooked shell, if cooked further, will produce a light, crisp and tender shell.

Abstract: A pocket or pita bread, and method of making the same, is described. The invented pita bread comprises a pressure relief hole provided in a seam thereon to relieve the pressure formed therein by the heated air therein during baking. In the invented method, a predetermined portion of each pita bread is heat shielded during baking, preferably by overlapping each pair of pita breads or folding over an edge of the pita bread prior to the baking thereof.

Abstract: A packaged food casing article includes a dispensing carton, a roll of casing rotatably supported within the carton, and a strip of splice tape releasably attached to a carton closure flap. The tape as oriented on the flap extends transverse to the casing dispensing direction and is attachable to an end of the casing when effecting a splice to the casing length being dispensed from the carton. The flap maintains the splice tape in a proper orientation during splicing and provides a work surface against which the casing is pressed for effecting the splice.

Abstract: A hamburger food product comprising two slices of bread having inserted therebetween a meat product and a container, the container disposed on the top surface of the hamburger meat adapted to house a salad therein and structured to contain a concave configuration disposed at the bottom surface having a circular edge portion for causing the container to tightly adhere to the meat product.

Abstract: A pancake type dough skin or wrapper adapted to contain an edible filler which is initially circular or semi-circular in configuration, and which is folded to form a triangular three-dimensional enclosure having closed edges and locking tabs to maintain the shape thereof prior to deep fat or other cooking.

Abstract: A process for manufacturing an edible container of processed corn by first preparing a creamy cohesive, cooked corn dough and then injecting or pumping the corn dough into a heated mold for sufficient time to bake the corn dough. The resulting molded, baked corn product is then allowed to equilibrate such that trapped moisture migrates to the surface and is then fried in cooking oil to a final moisture content of less than 2%.

Abstract: An improved tortilla is provided which has increased shelf life while maintaining improved flexibility over the shelf life. The tortilla is comprised of flour, water and other plasticizing agents to provide a low moisture content product still having a high liquid content. The tortilla is cooked to completely gelatinize the starch in the interior of the tortilla. The tortilla is cooled, packaged and stored having about a ninety (90) day shelf life while maintaining sufficient flexibility to prevent appreciable cracking when folded for use.

Abstract: There is disclosed a packaging method, and package, for animal feed supplement blocks. The packaging method comprises pouring a chemically hardening feed supplement mixture into a mold lined with a bag formed of a water soluble plastic, preferably polyvinyl alcohol. The top edges of the plastic bag are folded against the surface of the liquid mixture in the mold, and an adhesively backed label can be applied over the folded edges. The mold is bottomless, so that it can be readily stripped after the supplement mixture has solidified into a block. The resultant package greatly increases the storage life of the block as it substantially reduces moisture loss and eliminates mold growth. The package is a very attractive, glossy surfaced product, and the color and appearance of the block can be observed through the glossy transparent plastic film. As the plastic film is water soluble and digestible, it does not present any hazard to cattle in the event it is eaten by the cattle.

Abstract: A method of making a bun or like edible product produced from dough includes placing dough in a mold having an outer peripheral wall defining the outer periphery of a bun to be baked, a flat bottom wall extending inwardly from the outer peripheral wall, and an upstanding recess-forming member surrounded by the bottom wall. The recess-forming member has an inner peripheral wall extending upwardly from the bottom wall and a top extending across the top of the inner peripheral wall. The dough is baked in the mold to form a bun having a flat bottom surface with a recess, and the bun is then cut across a horizontal plane above the recess to provide an upper part and a lower part, the lower part is turned upside-down to position the recessed surface uppermost, edible filling material is placed in the recess, and the upper part is placed on the upside-down lower part to form a filled bun.

Abstract: A method for seaming flexible cellulose webs, to form a flexible cellulosic laminate structure, by a process which comprises overlapping edges of said cellulosic web, applying therebetween an aqueous zinc chloride solution, heating and pressing together the overlapped edges and retaining at least about 0.002 g/cm.sup.2 or more zinc chloride at the seam of said web and the reuslting seamed webs.

Abstract: The present invention relates to a multiple soft capsule in which a soft capsule is contained in another soft capsule and the production thereof. The multiple soft capsule is useful for various industrial fields such as medicine, foods, table luxuries and the like. Especially, the multiple capsule is useful in medical field, for instance, in combining two or more components which cannot be enclosed together in a single capsule or in the dissolution control in vivo of the medicines by properly selecting the kind of the film-forming substance for the outer and inner soft capsules.

Abstract: A shirred casing stick article, and method of manufacture thereof, having an implanted end closure positioned in the stick bore, or in a support tube within the casing stick, such that the closure is axially displaced away from the first-to-be-stuffed end of the casing stick.

Abstract: Disclosed are edible film coating compositions of low moisture permeability and their methods of preparation. The compositions comprise cross-linked, refined shellac and hydroxypropyl cellulose (HPC) in a weight ratio of 1:0.001 to 1:2. Highly preferred compositions additionally comprise mono- or di-carboxylic acid adducts such as adipic, succinic, lauric, or stearic acids in a weight ratio of acid to combined weight of shellac and cellulose of 1:33 to 1:10. In the preferred method of preparing, the shellac is cross-linked in a dry, molten mixture with the HPC by heating at 130.degree. to 175.degree. C. for 2 to 15 minutes. The coating compound while molten is dissolved in a food grade solvent, applied to a substrate, and dried. The coating compositions are particularly useful as a moisture barrier in composite food articles having phases in contact which differ substantially in water activity. Effective films range from 0.1 to 5 mils in thickness.

Abstract: Apparatus, product and method for making an ovular shaped edible bun. The bun having flat bottom and top with an inner chamber to receive other edible food products.

Abstract: A process is disclosed for making a wafer which has a smooth, dense surface and a cell-like internal structure for use as a filled wafer.

Abstract: In a process of making a rolled wafer cone from a baked flat wafer blank made from a sugar-containing wafer dough, the baked wafer blank is rolled to form a wafer cone in a winding mold while the wafer blank is still in a soft, deformable state after the baking operation. Thereafter the rolled wafer cone is permitted to harden. In order to ensure the production of wafer cones having consistently exactly the same shape, it is proposed that the wafer cone which is unrestrained at least in part is shortened in the winding mold to a predetermined length while the wafer cone is adapted to be plastically deformed. For this purpose the rolled wafer cone disposed in the winding mold is subjected to a plastic deformation only at one end or only at both ends.

Abstract: A method of forming and conveying hot baked shells is disclosed. Confectionary discs are picked up after baking and fed in succession to a rotary wheel which folds the disc into taco shapes. A fixed rail receives the folded shell so that the shells hang therefrom. An endless belt, coextensive with the support rail, holds the formed shells to the rail and frictionally drives the shells freely sliding therealong. In the embodiment disclosed, the support rail and support device are tubular and fluid flows therethrough to cool and harden the formed shells. The traveling folded shells are subjected to an oil spray which tends to make the shells remain crisp and generally impervious to moisture from a subsequently applied filling.

Abstract: An edible food container provided with a moisture resistant barrier coating composition having a substantially uniform thickness on at least the internal surface thereof and which is substantially free of blocking and cracking, said coating composition being selected from the group consisting of a food grade modified fat (emulsifier), a food grade modified fat (emulsifier) containing a filler material and a fat containing a filler material.

Abstract: A device operatively connected to a machine for the production of cone-shaped wafers and comprising: (1) a chain or belt conveyer for moving cone-shaped receptacles, which can be of an insert type; (2) a cream batcher and a presser for the wafers. The product obtained is an ice-cream cone constituted of a pair of equally tapered cone-shaped wafers and of a layer of cream interposed between the two wafers, one being fitted into the other.

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.

Abstract: A shirred casing stick article, and method of manufacture thereof, having an implanted end closure positioned in the stick bore, or in a support tube within the casing stick, such that the closure is axially displaced away from the first-to-be-stuffed end of the casing stick.

Abstract: A process for manufacturing an edible food product includes making a mixture of sodium alginate, sodium caseinate and carrageenan, and adding this mixture to water at a temperature high enough to bring about substantially complete dissolution. The resultant slurry is spread as a film on a surface, and heated to cause partial drying. The film is then contacted by a solution of calcium chloride so that sodium atoms in the film are replaced by calcium atoms, thus adding strength to the film.

Abstract: A taco boat fryer in which foldable product carrier sections are linked together and pushed sequentially through a vat containing hot cooking oil. Each product carrier has a pair of hinged plates that are pushed together as the carrier section enters the vat at one end and are pulled apart as the carrier section leaves the vat at the other end. Mating male and female porous mold sections mounted on the respective plates receive a tortilla before the plates are pushed together, the mold sections shaping the tortilla during the movement of the carrier section through the cooking oil.

Abstract: This invention relates to an apparatus for preparing vapor-burst, non-fat-fried fast food comprising a confining means comprised of two or more cooperating surfaces which are joined together to form said confining means and containing a suitable water-containing, expandable mixture substantially filling said confining means, whereby the confining means is capable upon heating of rupturing due to increased vapor pressure of liquid in the expandable mixture to permit the expandable mixture to suddenly expand through the ruptured area.