Abstract: This invention relates to an improvement in a process for threading an edible collagen casing through an elongated dryer wherein the casing is inflated with a gas, sealed at an end for maintaining said gas in said casing, and then passed through the dryer. The improvement in the process resides in injecting a gas-forming material selected from the group consisting of a water-immiscible liquid having a boiling point of from about 10.degree. - 70.degree.C. at atmospheric pressure, a solid sublimable at a temperature below about 70.degree.C. at atmospheric pressure, and a solid or liquid which is decomposible at a temperature below about 70.degree.C. at atmospheric pressure into the bore of the casing prior to introducing the casing into the dryer. The elevated temperature maintained in the dryer causes the gas-forming material to vaporize, sublime, react, or decompose to a gas and thereby inflate the casing. The material is added in a proportion sufficient to inflate the casing to a predetermined pressure.

Abstract: This invention relates to a unilaterally closed cylindrical hollow stick of shirred tubular casing having a closure within the stick bore in the zone of the stick beginning and formed from the casing end itself, said closure being composed of a U-shaped body of longitudinally shirred tubular casing. The invention also relates to a process for the production of the closure.

Abstract: A dyed edible food casing is produced by effecting dyeing prior to filling of the casing. The edible dyestuff is incorporated, as such or in encapsulated form, with the raw composition awaiting extrusion. Instead, the extruded tube is itself dyed. Water-resistance is imparted to the dyestuff by admixing a cross-linkable substance.

Abstract: A baking pan assembly and a method of using same to make a sandwich bun having separate upper and lower portions. The assembly and method is characterized by an arrangement of three baking pans in vertical substantially sealed relationship. The middle pan in this assembly has a unique shape which not only forms a bowl-like recess in the lower portion of the bun but contributes in the baking process to permit the lower surface of the top portion of the bun and the interior surface defining the recess in the lower portion of the bun to be fully baked in a soft, unbrowned condition.

Abstract: A fried tofu product, such as "aburage", "ganmodoki", "aburage casing" and "jointless aburage casing", is prepared without coagulants normally used in conventional processes for making tofu by forming a kneaded soy proteinaceous material or soy protein dough from a heat coagulable soy protein, shaping the protein dough into a desired shape (e.g., thin sheet, rounded disc, or tubular) and deep frying the shaped material in two successive stages. Egg components and/or edible oils or fats can be incorporated into the protein dough to improve the texture, taste and/or food value of the fried product.

Abstract: This invention relates to a one-piece, self-supporting stick of shirred tubular casing having an end closure within its bore and formed from the tubular casing itself, said end closure being composed of an angular tube roll of unshirred tubular casing. The invention also relates to a process for the production of the closure.

Abstract: This invention relates to a unilaterally closed cylindrical hollow stick of shirred tubular casing having a closure within the stick bore in the zone of the stick beginning and formed from the casing end itself, said closure being composed of a U-shaped body of longitudinally shirred tubular casing. The invention also relates to a process for the production of the closure.