Abstract: This relates to the packaging of a tubular shirred casing strand within a wrap sleeve. The wrap sleeve is provided with end portions which extend beyond the casing strand, and these end portions are heated and folded and deformed by way of a plunger which functions as a piston within a mold structure so as to define a rigid substantially solid end cap which is integral with the wrap sleeve. This abstract forms no part of the specification of this application and is not to be construed as limiting the claims of the application.

Abstract: A merchandising package for prolonging holding and serving periods for food products served in edible baked containers is provided in which an edible baked container is provided with an internal moisture barrier and nested snugly in a conformally shaped external container which is of a substantially moisture impervious material. The external container has a top curl (rim) portion on which is snap-fitted the seating skirt of a domed clear plastic lid which protects the food product while permitting it to be viewed.

Abstract: A hand-held edible product in the form of an edible pizza cone having filling therein. The pizza cone filling may be any filling or topping used on conventional pizzas including but not limited to tomato, cheese, pepperoni, sausage, peppers, mushrooms, anchovies, olives and the like. The cone is edible and has dimensional characteristics enabling it to be conveniently handheld while the food product is being consumed with the cone having sufficient rigidity and structural characteristics enabling it to retain its structural integrity during the time period that the cone would normally be held while being consumed. An inverted cone-like structure is provided interiorly of the cone and internal ribs are formed on the inner surface of the cone to stabilize, grip and retain the pizza filling. Also, the upper end of the cone is provided with an outwardly extending flange or lip to further retain the pizza filling properly associated with the cone while being consumed.

Abstract: A highly portable food item is provided and more specifically a burrito-type product on a stick. A burrito consists essentially of a highly pliable, soft tortilla wrapped around a burrito food filler. The new burrito-type product includes a self-sustaining tortilla with an edge portion thereof wrapped around a stick or other suitable elongate member which is held by the customer. The food filler is circumferentially enclosed within the remaining portion of the tortilla, with the upper end of the tortilla first turned in to enclose the upper end and with the lower end of the tortilla subsequently tucked in to enclose that end. The portability of the food item thus approaches that of an ice cream bar or coated hot dog having a stick impaled in one end thereof, for example.

Abstract: In a method and apparatus for producing chocolate forms, the molding tools are provided with chocolate retaining and handling elements which are disposed in the molds before the molding process and which define part of the molding cavity. During and after injection of the hot chocolate into the cavity, the molding tool top part is cooled to a temperature much lower than the bottom part, whereby the top part can be rapidly and easily lifted from the bottom part and the retaining and handling element can be removed from the molds with the chocolate forms supported thereon, which forms can then be further cooled outside the molding tool. The molding tool is then available for the next molding step. The retaining and handling element may remain with the chocolate forms and may become part of the packaging, thereby greatly facilitating handling and accelerating production of delicate chocolate forms.

Abstract: A highly portable Mexican-type food item is provided and more specifically a burrito-type product on a stick. Burritos consist essentially of a highly pliable, soft tortilla wrapped around a burrito food filler. The new burrito includes a self-sustaining tortilla with an edge portion thereof wrapped around a stick or other suitable elongate member which is grasped by the customer, with food filler being enclosed within the remaining portion of the tortilla and with the ends thereof turned in. The portability of the burrito product thus approaches that of an ice cream bar or a coated hot dog having a stick impaled in one end thereof, for example.

Abstract: Disclosed is a packaging system capable of protecting the freshness and structural integrity of fully-baked pastry shells during shipping and storage. According to the disclosure: individual pastry shells, held in conforming baking pans, are placed in paperboard cartons; at least one stack of cartons is then enclosed by a bag comprised of high polymer film; shock absorbing material is positioned to totally surround the cartons; and a corrugated shipping container is employed to enclose the absorbing material, the bag, and the cartons.

Abstract: Disclosed is a process for coating the outside surface of a length of tubing comprising the steps of coating the outside surface of the tubing with an initial layer of coating liquid, transporting the coated tubing along its longitudinal axis in a substantially vertically upward direction; passing the coated tubing through a constriction of predetermined width to reduce the thickness of the initial layer and form a thin layer of desired thickness on the outside of the tubing; leveling the thin layer without reducing the weight per unit area of the thin layer to form a layer of uniform thickness; and exposing the tubing to heat of a sufficient temperature to solidify the coating liquid and form an uninterrupted film of uniform thickness on the outside of the tubing.

Abstract: This relates to the formation of sausage casings formed of a fibrous tube by penetrating the tube or web with viscose. A specific coating and extrusion die is provided together with a statement of the discovery that where there is laminar flow the penetration of the viscose is not controlled by the orifice size per se, but by the relative application of the viscose with respect to a column of viscose passing through the same orifice at the same rate.

Abstract: A method of coating an edible food container by applying a moisture-resistant fat coating to the interior of the container by introducing the coating into the container and forcing the coating up the inside surface by rapidly rotating the container and/or coating. The resulting container has a more uniform and continuous film coating.

Abstract: A composite material of de-N-acetylated chitin and fibrous collagen, which may be prepared by bringing the de-N-acetylated chitin and the fibrous collagen into mutual contact in an aqueous acidic medium followed by deacidifying the obtained product, the fibrous collagen being able to be partially replaced by gelatin and/or soluble collagen, and a shaped material derived from the composite material is excellent in mechanical strength, heat-resistance and biostability and advantageously employed in the field of medical materials, edibles such as edible casing and base materials for inmobilizing enzyme.

Abstract: A sausage-casing/sleeve combination has a flexible synthetic-resin sleeve having a laterally open aperture, a pair of longitudinal ends, and a tear line extending longitudinally from this aperture to one of the ends. A plurality of sausage-casing sections having overlapping ends and longitudinally compressed accordion-fashion are carried on the sleeve between the aperture and the one end. This combination is made by fitting the sleeve over a mandrel tube, clamping the end of the sleeve at the tip of the mandrel tube, and then pulling the sections over the thus rigidified sleeve while ejecting water from the end of the sleeve to soften the sausage-casing sections. The overlapping ends may be stapled, glued, or sewn together.

Abstract: Disclosed is a process for forming an uninterrupted coating of uniform thickness on the inside of a length of tubing which comprises the steps of forming a loop of tubing with a downwardly inclined portion and an upwardly inclined portion; filling the cavity of the tubing forming the loop with a coating liquid; transporting the tubing along its longitudinal axis in a substantially vertically upward direction to coat the inside of the tubing, above the level of the coating liquid, with an initial layer of coating material; constricting the tubing to lay partially flat along a narrow zone running transverse to the direction of transportation above the level of the coating liquid to retain the greater part of the coating liquid in the constriction zone and form a thin layer of coating liquid of desired thickness on the inside; of the tubing issuing from the constriction zone; filling the cavity of the tubing issuing from the constriction zone with support gas; and exposing the tubing to the action of heat at a s

Abstract: The invention comprises a composition in pliable sheet form for wrapping a foodstuff to provide an edible coating and a fried appearance, taste and texture upon baking comprising an intimate admixture of a fat, water and a particulate farinaceous material suspended in a pliable sheet form by a gelatin matrix. The invention also includes a method of baking a foodstuff comprising wrapping said foodstuff in said sheet material and baking the same.

Abstract: Edible wreath shaped food casings are produced by a blow-extrusion method in which the inflated extruded tube is fed onto a series of rotating carrier elements whose peripheral velocity is the same as the rate of discharge of the tube from the extrusion nozzle. The carrier elements may be shaped in a variety of ways but the extruded tube is always led onto the first one tangentially. Lifting guides ensure proper transfer of the tube from one carrier element to the next. The method permits the production of thin-walled casings.

Abstract: The exterior wall of an inflated flexible tubing is moved through an inner opening of a first flexible and resilient means and displaces the opening edge while liquid is applied by rubbing contact. The liquid coating is then smoothed by movement through the inner opening of a rotating second flexible and resilient means.

Abstract: Disclosed is a process for coating the inside of a length of tubing comprising the steps of forming at least one loop of tubing with a downwardly inclined portion and an upwardly inclined portion; filling the cavity of the tubing forming the loop with a coating liquid; transporting the tubing along its longitudinal axis in a substantially vertically upward direction to coat the inside surface of the tubing above the level of the coating liquid with an initial layer of coating liquid; constricting the tubing adjacent to and above the level of the coating liquid with a metering device having a constriction zone which flattens a portion of the tubing passing therethrough to substantially eliminate all of the initial layer thereon and partially flattens the remaining portion of the tubing to allow a desired quantity of coating liquid to remain on the tubing issuing from the constriction zone; filling the cavity of the tubing issuing from the constriction zone with support gas; and, exposing the tubing to the acti

Abstract: A process is disclosed for coating the inside surface of a length of tubing comprising the steps of forming at least one loop of tubing with a downwardly inclined portion and an upwardly inclined portion; filling the cavity of the tubing forming the loop with a coating liquid; transporting the tubing along its longitudinal axis in a substantially vertically upward direction to coat the inside of the tubing above the level of the coating liquid with an initial layer of coating liquid; constricting the tubing adjacent to and above the level of the coating liquid along a constriction zone transverse to the longitudinal axis of the tubing, the constriction zone progressively diminishing in width in the direction of travel of the tubing to reduce the thickness of the initial layer and form a thin layer of desired thickness on the inside of the tubing issuing from the constriction zone; filling the cavity of the tubing issuing from the metering device with support gas; and exposing the tubing to heat at a sufficien

Abstract: A capsule and process for the production of a colored gelatin capsule by homogeneously dispersing in the gelatin carminic acid or laccaic acid and ammonium alum and/or potassium alum, and further incorporating titanium dioxide in the gelatin. Preferably, a gelatin capsule in which the amount of carminic acid or laccaic acid is 0.03 to 0.75% by weight and the amount of ammonium alum and/or potassium alum is 0.01 to 0.25% by weight.

Abstract: Male and female cone-shaped molds are brought into locking engagement with one another to force a quantity of dough deposited upon the upper portion of the male mold throughout a cone-shaped cavity defined by the molds. After seating of the female mold upon the male mold, a lock mechanism maintains the molds coupled as a mold unit during cooking of the dough, whether the cooking is by immersion of the mold unit within hot oil. Relief ports are included in the mold unit to accommodate expansion of the dough and/or gases. The resulting edible cone is fillable with a food substance to serve as an edible container for the food substance. A process for manufacturing the edible cone is also described.

Abstract: A flexible dough is rolled into a sheet. A section of the sheet is removed and a pastry portion is inserted within the space where the section was removed. The sheet with the inserted pastry is prebaked. On the prebaked sheet are placed prepared foods such as pasta and meat and then the sheet with the prepared foods thereon and the inserted pastry are baked together, resulting in a food product, which after the portion has been removed, can be either eaten open on a platter or folded into a sandwich to be eaten in the hand apart from the pastry.

Abstract: Aqueous liquid smoke compositions used to prepare food casings which are suitable for imparting smoke flavor and color to food products processed therein.

Abstract: Apparatus for producing a tubular centerfilled food product having a rigid, friable baked outer shell and a core of edible filling material by a continuous, straight-through process. A semi-liquid batter having a relatively high content of mono-and/or disaccharides is carried between a pair of spaced apart heated moving surfaces and baked to form a continuous, elongated flat thermoplastic sheet having a controlled thickness. The continuous thermoplastic sheet is rolled around its longitudinal axis while warm and pliable to form a continuous tube having a closed longitudinal, non-overlapping seam. As the baked sheet is rolled around its longitudinal axis, a viscous edible filling material is injected into the core of the continuous tube as it is formed. The filled tube is cooled until the outer shell becomes rigid and is then cut into pieces of a desired length.

Abstract: A food product suitable for preparing a filled pastry shell and a method for preparing it are disclosed. The food product comprises an unbaked sheet of puff pastry dough which comprises a central portion which is sufficiently disrupted to reduce normal rising and a substantially-continuous peripheral portion which rises to a greater extent than the central portion during baking. According to a preferred embodiment of the invention, a frozen food insert is disposed over the central portion of the sheet and, during baking, the insert cooks to fill a recess formed as the peripheral portion of the sheet rises to form a shell.

Abstract: A portable liquid antacid is provided which is in the form of an antacid tablet including a center portion containing an antacid in the form of a liquid, cream or gel and optionally chocolate flavorant, encased in or surrounded by a fat-containing coating, such as chocolate coating, which is resistant to air and moisture and masks the grittiness of the antacid while imparting good texture and mouth feel.

Abstract: A process for producing a frozen, pre-prepared food product is disclosed. In order to practice the process, a container is provided which has a centrally-depressed receptacle with an outwardly and downwardly extending rim. A food filling is first deposited in the container receptacle. The container receptacle and rim are then covered with a sheet of unbaked dough so that the dough conforms to the container rim. The now-filled and covered container which comprises the food product is then frozen so that when a sufficient amount of heat is applied to the product, the filling heats to a fluid state. Thus, when the food product is inverted and the container is removed, the filling flows outwardly to fill the upstanding crust formed by the baked dough.

Abstract: An edible food container (10) and mold (22) for making the same. The edible food container (10) is cylindrically contoured and extends in a longitudinal direction having a cylindrical food cavity formed therein. An end section (16) of edible food container (10) is closed to provide an overall cup-shaped contour. A food (12) may be inserted within the food cavity (14) and the food (12) and edible food container (10) may be consumed as a unitary combination. The food (12) is captured within the edible food container (10) and provides for a minimization of leakage and spillage during the ingestion process.

Abstract: The invention relates to a process for the production of bases for tarts or pizzas from pastry of the dough type and a tool for carrying out the process.According to the process the dough is kneaded, divided into lumps, the lumps thus formed are left standing for a short period, flattened, are subjected to a single rise and the bases thus formed are baked, characterized in that the flattening operation is carried out directly without preliminary rolling or rising. The tool shown in FIG. 1 comprises a stamp and a die receiving a lump on its support and means for forming a cushion of air between the stamp and the dough.

Abstract: Tortillas which may be stored without substantial loss of flexibility are prepared from dough comprising wheat flour, water, fat, vital wheat gluten and a hydrophilic gum.

Abstract: Highly elastic films, filaments, and shaped articles can be prepared from amylose by forming a dispersion or solution of amylose in an appropriate liquid vehicle under conditions in which the molecular conformation of amylose is substantially helical, then forming a shaped article, film, or filament from the dispersion or solution and finally crosslinking the amylose with a crosslinking agent, the crosslinking agent being present in a proportion for providing an average of about 1 crosslink per 500 amylose monomer units to about 1 crosslink per 10 amylose monomer units.

Abstract: There is disclosed a solid animal feed supplement block packaged in block form with structural members that subdivide the block. The block has a reduced consumption rate that results from the structural members within the block. The preferred members comprise partitions formed of corregated cardboard which subdivide the block into a plurality of cells. The animal feed supplement can contain a drug and the partitions can provide a convenient measure of the drug dosage, preferably by providing a plurality of solid blocks or cubes each of which provides a premeasured dosage, e.g., a daily dosage for a single animal.

Abstract: A food casing suitable to impart an apparent smoke color to at least a portion of a food product including the food casing, comprises a food casing having interior and exterior surfaces and a coating comprising caramel and an antiblock agent on at least a portion of one of the surfaces.

Abstract: A device for cooking bread articles such as buns, wherein the bun has a cavity formed therein. The buns are cooked about a die having one member which forms a cavity in the interior of the bun and a second member which forms a slot in the bun providing access to the cavity.

Abstract: An edible server is disclosed comprising an elongated wafer formed with a series of cup-shaped receptacles sized for individual disposition within a human mouth and with bridges joining adjacent receptacles together with each bridge having a score line extending between and segmenting adjacent cup-shaped receptacles. The cup-shaped receptacles may be filled with fluid foodstuff, serially inserted into a human mouth, and individually broken from the remainder of the wafer along the score lines and eaten.

Abstract: A shaped article, especially a tubing, is disclosed which comprises a plasticized cellulose hydrate composition of high mechanical strength which is obtained by treating a plasticized cellulose composition obtained by treating cellulose hydrate with a plasticity-enhancing amount of at least one plasticizing alkyl-derivative which comprises an alkyl containing from about 8 to about 24 carbon atoms and which is selected from the group consisting of alkylamido-bis-dimethylene-triazinone-tetra-methylol, alkylamino-bis-dimethylene-triazinone-tetra-methylol and a substantially water insoluble ester of an aliphatic monocarboxylic acid containing from about 9 to about 25 carbon atoms and a polyalcohol, such as glycerol or polyethylene glycol, with a synthetic polymer containing recurring oxyalkylene units and at least one, preferably at least two, terminal N-methylolcarbamate groups, and water and/or plasticizer.

Abstract: A tubular food casing is treated with an admixture of an albumin and a modified liquid smoke to provide a casing that is suitable for imparting smoke flavor and intensified smear resistant smoke color to food products processed therein. Alternatively, a casing is treated first with an albumin and then with a modified liquid smoke.This invention relates to methods of treating a food casing and also relates to the resultant improved treated casing, which is suitable to impart smoke flavor and intensified smear resistant smoke color to food products processed therein.In particular this invention relates to a method of coating a fibrous or non-fibrous regenerated cellulose tubular food casing and the resultant casing, which method encompasses coating the internal surface of the casing with an admixture of an albumin such as egg albumin, and a modified liquid smoke, to provide a casing which is suitable to impart smoke flavor and intensified smear resistant smoke color to food products processed therein.

Abstract: A delamination resistant fried dough product such as a pizza shell having a unique structure is described. It is composed of a flat at least partially fried body of soft porous dough and crispable outer crust with a plurality of blisters having generally hemispherical upwardly extending domed upper surfaces. The blisters usually contain one or more cavities substantially larger in size than the pores of the dough. The blisters are spaced apart from one another laterally and ligaments of dough are located between the blisters to connect the upper and lower surfaces of the crust for the purpose of unifying the crust and preventing the top portion of the crust from becoming delaminated from the lower portion during the frying process. After the crust has cooled, a topping, such as a pizza topping, sugar or glaze, fruit, cheese, egg, custard, etc. is applied to the top surface of the crust which is then usually frozen.

Abstract: This invention relates to an artificial sausage casing and a process for making the casing. In making a regenerated cellulose casing an oxazoline wax is incorporated into viscose in a proportion from about 1-20% by weight of the cellulose content in the viscose, the oxazoline impregnated viscose extruded into a tubular casing, coagulated, and the cellulose regenerated. The casing has excellent handle, flexibility, and peelability from sausages processed therein.

Abstract: A shirred casing, and method for producing it, having a portion at the first end of the casing deshirred and disposed within the bore of the casing with the deshirred casing proximal the second end of the shirred casing gathered and closed by externally disposed closure means.

Abstract: Apparatus and method for implanting a sizing disc into an open unshirred end of a shirred tubular casing wherein the sizing disc has a larger periphery than the unstretched inner periphery of the unshirred end of the casing.

Abstract: An aqueous liquid smoke composition is provided that has a pH greater than 5 comprising a uniform mixture of smoke coloring and flavoring constituents, an alkaline neutralizing agent in an amount sufficient to maintain the composition at a pH greater than 5, and a short chain alcohol solubilizing agent in an amount sufficient to prevent said smoke constituents from separating out.

Abstract: In apparatus for shirring tubular films, the shirring rollers rotate not only about their own axes but also about the longitudinal axis of the shirring mandrel. This gives increased and more uniform compression.

Abstract: Edible wreath shaped food casings are produced by a blow-extrusion method in which the inflated extruded tube is fed onto a series of rotating carrier elements whose peripheral velocity is the same as the rate of discharge of the tube from the extrusion nozzle. The carrier elements may be shaped in a variety of ways but the extruded tube is always led onto the first one tangentially. Lifting guides ensure proper transfer of the tube from one carrier element to the next. The method permits the production of thin-walled casings.

Abstract: An edible, water-soluble, thermoplastic molding composition comprising a starch material, a neutral inorganic alkali salt of protein material, water, an edible plasticizer, an edible lubricant, and other additives. This composition shows excellent moldability and processability when subjected to various constomery dry processes for molding and processing customary plastics, such as compression molding, transfer molding, extrusion molding, blow molding, inflation molding, injection molding, vacuum forming, pressure forming, heat sealing, etc. Transparent or translucent shaped articles obtained from the above composition have unique properties such as gas impermeability, solubility in water, edibility, biodegradability, etc., and may be utilized with favorable results in various fields such as food industry, feedstuff industry, agriculture, fisheries, etc.

Abstract: A mold has a support of heat-resistant material, a surface which is displaced in the upward direction from that support, a recess of semicircular cross section which is displaced in the downward direction from that support and which extends around and extends laterally outwardly relative to that surface, and an inclined wall which extends upwardly from the inner periphery of that recess to the periphery of that surface. Yeast-raised dough can be placed so the center thereof rests on that surface, so the edge thereof extends into that recess, and so the intermediate portions thereof are supported by the inclined wall; and that dough will "proof" on the mold, and can then be baked to form a bun which has a centrally located recess defined by an upwardly and outwardly inclined wall with gently rounded upper edge.

Abstract: This invention relates to an improvement in a process for humidifying artificial sausage casings wherein a moisture-providing fluid is contacted with the inside wall of an unshirred portion of casing and the casing subsequently shirred. The improvement resides in employing as the moisture-providing fluid, water containing from about 0.5-5% by weight of a water-dispersible surfactant having sufficient lubricating qualities for preventing said casing from jamming on said shirring machine.

Abstract: This invention relates to an improvement in a process for preparing humidified, shirred artificial collagen sausage casings wherein immediately prior to shirring, the inside wall of the unshirred portion of the casing is contacted with an aqueous humidifying fluid comprised of water containing from about 0.8 to about 3% by weight of a mixture of partial fatty acid esters of glycerine and sorbitol, the glycerine ester being present in the aqueous fluid at a concentration of greater than 0.1% by weight.

Abstract: Dyed edible food casings, e.g., sausage casings, are produced by applying an edible dye to an edible carrier therefor, fixing the dye on the carrier by use of a protein, and admixing the carrier with an edible casing material to form an extrudable composition. That composition is then used for production of the casing by extrusion. The dye can be a water soluble dye, a fat soluble but water insoluble dye, or a water insoluble, alkali soluble dye.

Abstract: This invention relates to a process for the production of a thermoplastic synthetic material of chemically modified protein, which comprises mixing an aqueous alkaline protein solution with an aqueous solution of a tetrafunctional, doubly unsaturated, organic compound of the general formula ##STR1## in which R.sub.1 is hydrogen or an alkyl group with 1 to 18 carbon atoms,R.sub.2 is hydrogen or an alkyl group with 1 to 6 carbon atoms, andR.sub.3 is hydrogen or an alkyl group with 1 to 3 carbon atoms,Subjecting the mixture to a dwell time, causing a precipitating liquid to act upon it, freeing the formed precipitate from excess liquid, and drying. The invention also relates to a shaping material of plastic material of chemically modified protein and a chemical plasticizer. The invention also relates to a plastic material of modified protein.

Abstract: A preparation is disclosed herein which may be used for making shaped articles, particularly for making tubular films for the packaging of sausages. The preparation comprises collagen and a precondensate, which precondensate comprisesA. one or more structural units derivable from a compound containing at least one amine group, andB. one or more structural units derivable from a compound containing at least one aldehyde group and/or one or more structural units derivable from a polyhydroxy compound.Also disclosed are a process for making the preparation, a method of making a shaped article from the preparation, and shaped articles so made. The collagen used is advantageously contained in an animal hide fibre composition.