Product Having Open-ended Cavity Patents (Class 426/143)
  • Patent number: 10542767
    Abstract: Dried pasta in the form of a tortiglione, i.e. shaped as a hollow cylindrical tube, having an outer diameter of between 8 and 14 mm and having on its outer surface a plurality of ridges or ribs oriented in the manner of a helix with an angle of inclination of between 40° and 58°; these tortiglioni have organoleptic and structural characteristics, in particular a consistency or texture, superior to those of conventional tortiglioni which have ridges or ribs oriented in the manner of a helix with an angle of inclination of about 35°.
    Type: Grant
    Filed: April 20, 2017
    Date of Patent: January 28, 2020
    Assignee: BARILLA G. E R. FRATELLI S.P.A.
    Inventors: Stefano Rossi, Manuel Mariani, Italo Bardiani
  • Patent number: 9723850
    Abstract: A facility that includes a means for forming meat fragments, and a movable support for the meat fragments, which is to convey said meat fragments in a longitudinal direction, through a means for cohesively compacting meat fragments to form a block of compacted meat fragments. The cohesive compaction means includes two movable compaction shoes for compacting the meat fragments between the movable support and said shoes. The shoes are mutually transversely offset relative to the longitudinal direction of conveyance. The shoes are each driven in a vertical alternating movement, such that the pads move relative to one another and out of phase with each other.
    Type: Grant
    Filed: August 20, 2013
    Date of Patent: August 8, 2017
    Assignee: Convivial
    Inventor: Jean Meunier
  • Patent number: 9017749
    Abstract: A beverage flavoring apparatus comprising of an elongated tubular body, having at least three elongated hollow sections and a container for holding liquid flavor. The top hollow section is for suction and at least one of the hollow sections is adapted to receive liquid flavor and it has a smaller cross sectional area and shorter length which enables the flavoring liquid to be introduced into the beverage stream in minute quantity. The other hollow section is adapted to receive beverage. The container is mounted or loaded on the elongated tubular body so that the section adapted to receive liquid flavor is immersed in the liquid flavor while the other hollow section is dipped in a beverage. As oral suction is being applied, both the liquid flavor and the beverage are drawn up the tubular body and mixes at the hollow suction end before ingestion.
    Type: Grant
    Filed: December 21, 2012
    Date of Patent: April 28, 2015
    Inventor: Babatope Sewande Ayeni
  • Patent number: 8877277
    Abstract: A method for making an expanded snack piece using supercritical fluid extrusion is disclosed. A mixture of shear thinning starch and heat-sensitive ingredients are input into an extruder, hydrated, and mixed with supercritical fluid. The extrudate can be subjected to further processing to set or alter its structure.
    Type: Grant
    Filed: November 29, 2011
    Date of Patent: November 4, 2014
    Assignee: Frito-Lay North America, Inc.
    Inventor: Girish Ganjyal
  • Publication number: 20140030389
    Abstract: An Apium graveolens L. var dulce celery plant with a hollow petiole suitable for use as a straw for consuming beverages or as a food product where other food products are capable of being stuffed inside the hollow celery petiole. The edible, hollow petiole celery is mild in taste and resistant to rupture.
    Type: Application
    Filed: September 27, 2013
    Publication date: January 30, 2014
    Applicant: A DUDA & SONS, INC.
  • Publication number: 20130078345
    Abstract: Systems and methods for manufacturing edible food articles having three dimensional shapes from raw ingredients such as moist dough involve shaping preforms in an upside-down orientation over inverted cup-shaped molds. Shaping of the preforms is assisted by gravitational forces and directional forced airflow into relatively complicated three dimensional shapes with simplified equipment and manufacturing steps.
    Type: Application
    Filed: March 23, 2012
    Publication date: March 28, 2013
    Inventors: Timothy J. Bender, Michael K. Vickery, Michael D. Trowbridge, Jeffrey H. Martin, Woodrow R. Guinnip
  • Patent number: 8404290
    Abstract: The subject of the invention is a method for shaping at least one food product by cryoextrusion, the extruder being provided with a double-walled jacket surrounding the extrusion screw and through which jacket a coolant flows, this jacket consisting of a single module or several independent modules, the cryoextrusion being temperature-regulated on the basis of a curve, determined for said product to be cryoextruded, representing, plotted on the X-axis, the difference D between the actual temperature of the product and the desired temperature setting for the product at the exit and, plotted on the Y-axis, the setting to be applied for the gas temperature at the exit of the module or modules, the curve being split into three linear zones: an abrupt (steep-slope) zone, around a difference D close to 0, surrounded by two quasi-plateau zones.
    Type: Grant
    Filed: June 18, 2009
    Date of Patent: March 26, 2013
    Assignee: L'Air Liquide Societe Anonyme pour l'Etude et l'Exploitation des Procedes Georges Claude
    Inventors: Franck Cousin, Willy Frederick, Pierre Kowalewski, Didier Alo
  • Patent number: 8124151
    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.
    Type: Grant
    Filed: May 8, 2003
    Date of Patent: February 28, 2012
    Assignee: KMB Produktions AG
    Inventor: Guido Knobel
  • Publication number: 20110177215
    Abstract: A cooking apparatus particularly arranged for cooking toasted sandwiches and the like comprises a toasting iron including a pair of hingedly connected platens (21, 22) arranged to receive a food product to be cooked therebetween, the apparatus further comprising an oven (12) for receiving and heating the iron to cook the food product therein, wherein the iron is slidably mounted to a guide member which extends into the cooking station. The platens (21, 22) may be heated by an induction coil (60) disposed inside the oven (12).
    Type: Application
    Filed: January 22, 2007
    Publication date: July 21, 2011
    Inventors: Charles Ogilvy Bartlett, Andrew Peter Holman
  • Patent number: 7763296
    Abstract: Described is a cone-shaped food item and systems and methods for packaging and dispensing the same. A preferred food item includes a cone-shaped edible food element such as a cone-shaped waffle, a cone-shaped external wrap for covering the food element, a foodstuff filling received within the edible food element, and a lid for covering an open upper end of the food element. Systems for assembling and dispensing the food item can include assembling the food element and optionally storing the food element originally in an inverted position wherein the foodstuff to be received internally of the cone-shaped food element is originally contained within the lid and thus not in substantial contact with the waffle or other conical food element. This can help to maintain the integrity of the cone-shaped food element during assembly and maintenance prior to distribution to consumers.
    Type: Grant
    Filed: December 16, 2005
    Date of Patent: July 27, 2010
    Inventor: Judith N. Stimson
  • Patent number: 7758330
    Abstract: For forming a ready-to-bake, endless dough ring, a dough piece is first round kneaded in a round-kneading station and then fermented in a fermenting station. In a pressure station, flattening pressure is exerted on two sides of the dough piece for a flat round piece to produce. After a relaxation interval, an inside hole is punched into the relaxed dough piece in a punching station, with a dough ring being obtained. The individual stations of a corresponding dough treatment system are connected to each other by means of a conveyor. Then secondary fermenting of the shaped dough ring takes place, which is followed by baking of a ring article. The result is an efficient method of forming a ready-to-bake, endless dough ring. Producing the baked ring article can be completely automated.
    Type: Grant
    Filed: May 31, 2005
    Date of Patent: July 20, 2010
    Assignee: Neuenkirchener Maschinenfabrik Emil Kemper GmbH
    Inventors: Ulrich Peitzmeier, Ulrich Gerhardt
  • Publication number: 20100034930
    Abstract: The invention is directed to a food cup comprising a body formed of an edible, flour based, raised bread composition, the body comprising a bottom wall having a periphery, a sidewall extending from the periphery of the bottom wall and an opening defined by the top of the sidewall. The bottom wall and the sidewall define a cavity therein accessible by the opening, the cavity being adapted to receive and contain food. The invention is also directed to a food cup serving wherein a food cup is at least partially filled with a food filling. The invention is further directed to a food cup delivery system comprising a container comprising a plurality of receptacles, each receptacle being configured to receive a food cup such that the food cup is supported in an approximately vertical position by the receptacle. At least one food cup is provided in a receptacle, the cavity of the food cup being filled to at least partial capacity with an edible food filling.
    Type: Application
    Filed: August 8, 2008
    Publication date: February 11, 2010
    Inventor: Jae Sung Ko
  • Publication number: 20090311391
    Abstract: An improved method and apparatus for producing a rolled snack piece using an extruder having typically a plurality of orifices through which an extrudate exits the extruder. Each of these orifices is spiral shaped. When a desired length of extrudate stream or rope protrudes from an orifice, it is cut at its base, thus producing individual snack pieces that appear to have been rolled after being sheeted.
    Type: Application
    Filed: July 31, 2009
    Publication date: December 17, 2009
    Inventors: Joaquín Fernández BAUMEISTER, Armando Sedano HERNÁNDEZ, Elizabeth Quintana ROMERO, Irene Cruz LEYVA
  • Publication number: 20080124431
    Abstract: A food product including a generally cylindrical hot dog with a hollow core formed therein, which may extend along a longitudinal axis of the hot dog.
    Type: Application
    Filed: November 29, 2006
    Publication date: May 29, 2008
    Inventor: Moshe Ein-Gal
  • Patent number: 7344371
    Abstract: A concave half (10) having a conical inside and a convex half (20) having a conical outside and being fitted therein are fitted in each other. An openable and closable, loop-shaped supporting means as a toggle-jointed link (30) rotatably supports and pushes a cylindrical part (23) of the convex half (20) onto the axis on at least three points on the outer periphery of the cylindrical part (23), with an axis of the concave half (10) and an axis of the convex half (20) being aligned with each other when the supporting means is closed. The toggle-jointed link (30) is openable and closable, wherein a plurality of rolling objects such as rollers (31) are provided inside the loop, thereby improving function as a bearing of the supporting means and efficiently manufacturing quality rolled cones (40).
    Type: Grant
    Filed: July 25, 2002
    Date of Patent: March 18, 2008
    Assignee: Nissei Kabushiki Kaisha
    Inventors: Yasuo Shinomiya, Toshitaka Haruta
  • Publication number: 20080038416
    Abstract: Packaged food articles comprise at least one shaped food product disposed within sealed moisture resistant packaging. The shaped food products include an axially aligned center piece or rod as a core portion and at least one string wrapped around the periphery of the core piece. The shaped food piece is fabricated from a pliable or plastic food composition such as a sweetened intermediate moisture fruit or confection such as licorice. The center piece can be provided with a multiplicity of fins extending longitudinally about the exterior periphery of the core piece. The coiled string is peelably removable from the core piece. The combination of core piece and coiled string provide a child oriented wholesome food of enhanced play value. Methods for preparing the shaped food product are described.
    Type: Application
    Filed: November 15, 2005
    Publication date: February 14, 2008
    Inventors: Laurie Burgess, Jennifer M. Maack, Thomas Luehrs
  • Patent number: 6908650
    Abstract: A mixture of a polyester, such as poly(ethylene terephthalate) PET, or a polyamide, and a suitable stabilizer selected from the group consisting of hydroxylamine stabilizers, substituted hydroxylamine stabilizers, nitrone stabilizers and amine oxide stabilizers, when extrusion compounded exhibits a lower residual acetaldehyde content than does polyester or polyamide alone when similarly treated. The invention pertains to any polyester or polyamide used in the manufacture of molded articles, fibers or films, for instance bottles or containers which are used to store consumer materials, for example food, beverages and water.
    Type: Grant
    Filed: July 24, 2002
    Date of Patent: June 21, 2005
    Assignee: Ciba Specialty Chemicals Corporation
    Inventors: Paul A. Odorisio, Stephen M Andrews, Dario Lazzari, Dirk Simon, Roswell E. King, III, Melissa Stamp, Roger Reinicker, Michael Tinkl, Natacha Berthelon, Daniel Müller, Urs Hirt
  • Patent number: 6767567
    Abstract: The invention relates mainly to an element suitable for being ingested, the element including at least one air-passing channel making it possible to avoid choking in the event of being swallowed the wrong way. The present invention applies to the food industry and also to the pharmaceuticals industry.
    Type: Grant
    Filed: February 22, 2001
    Date of Patent: July 27, 2004
    Inventors: Philippe Douaire, Sandrine Vincensini
  • Publication number: 20040067285
    Abstract: The invention is directed to a pasta composition having a lattice structure with tapered portions. The pasta composition can be of any shape and flavor suitable for human consumption. The pasta composition cooks uniformly and reheats uniformly regardless of the conventional cooking technique used.
    Type: Application
    Filed: October 2, 2002
    Publication date: April 8, 2004
    Inventor: Kenneth Gimelli
  • Patent number: 6663904
    Abstract: A method for making a shelf-stable soft pretzel without using a caustic bath. The method substitutes several processing steps for the caustic bath, in combination with other microbal spoilage hurdle strategies, resulting in a uniformly browned, topically salted soft pretzel uniquely possessing a relatively low surface pH and long shelf life.
    Type: Grant
    Filed: October 22, 2001
    Date of Patent: December 16, 2003
    Assignee: Recot, Inc.
    Inventors: Christopher John Cornwell, Gregory Thomas West
  • Patent number: 6630214
    Abstract: Disclosed is a method of forming a seamless, non derivatized cellulose tubular film having enhanced rewet shrinkage properties. The enhanced properties are provided by first drying a hydrated extruded tube of non derivatized cellulose gel at one inflated diameter to form a tubular film. The film is then moisturized while holding an inflated diameter smaller than the drying diameter.
    Type: Grant
    Filed: November 17, 1999
    Date of Patent: October 7, 2003
    Assignee: Viskase Corporation
    Inventors: Owen Joseph Mc Garel, Merlan Elroy McAllister
  • Patent number: 6589615
    Abstract: A porous food casing consisting essentially of a film of food grade thermoplastic having a plurality of interconnected interstices therein. The interstices are defined by a porosity modifier selected from the group consisting of soybean oil, peanut oil, corn oil, glycerin, polyethylene glycol, monolaurate, mineral oil, polyoxyethylene, sorbitan monostearate, sorbitan monooleate and glycerol monooleate. The interstices are in a range of approximately 0.002 to 1 micron and the casing has a water vapor permeability in a range of about 1 to 1500 gms/m2/min.
    Type: Grant
    Filed: January 4, 1999
    Date of Patent: July 8, 2003
    Inventor: William W. Yen
  • Publication number: 20020192339
    Abstract: The invention relates to long, thin, tubular and non-tubular quick cooking pastas, such as lasagna noodles, having a wall thickness of between about 0.60 and 1.6 mm and teeth on at least the inner surface of the tubular pasta and on one or both surfaces of the non-tubular pasta. The teeth may be longitudinal and parallel and preferably extend along the length of the pasta. The teeth have a height of between about 0.3 and 1.6 mm and a height to wall thickness ratio of between about 0.35 and 2.
    Type: Application
    Filed: February 11, 2002
    Publication date: December 19, 2002
    Applicant: Nestec S.A.
    Inventors: Thomas Wilhelm Hauser, Lorenzo Panattoni
  • Patent number: 6444244
    Abstract: A method for making a shelf-stable soft pretzel without using a caustic bath. The method substitutes several processing steps for the caustic bath, in combination with other microbal spoilage hurdle strategies, resulting in a uniformly browned, topically salted soft pretzel uniquely possessing a relatively low surface pH and long shelf life.
    Type: Grant
    Filed: June 18, 1999
    Date of Patent: September 3, 2002
    Assignee: Recot, Inc.
    Inventors: Gregory Thomas West, Christopher John Cornwell
  • Patent number: 6258392
    Abstract: A microwavabel pasta pie (10) and pan (32) assembly, includes a shell (12) formed by grid-shaped walls (16) integrally formed within an outer wall (18) to thereby define a plurality of vertical, open through passages (14). The shell (12) is supported upon a pie plate (32) having a planar bottom (34) which closes the bottom face (20) of the shell (12) and of the passages (14). A filling (38) is located within and retained by the passages (14) and the pie plate (32), and a topping (40) such as powdered cheese is provided on the filling (38). The pasta pie (10) is frozen inside of a plastic bag (42). In the most preferred form, the pasta pie (10) is cooked in a microwave oven, with the pie plate (32) being disposable and utilized during microwave cooking as well as during serving and consumption.
    Type: Grant
    Filed: October 5, 1999
    Date of Patent: July 10, 2001
    Inventor: Celsi Giampietro
  • Patent number: 6235326
    Abstract: A method of forming an edible chip by providing a sheet layer of flexible, edible material, bending the sheet layer about a fold line to define first and second sheet layer walls which abut to each other at a location spaced from the fold line, and treating the sheet layer to rigidify the sheet layer with the first and second sheet layer walls bent about the fold line.
    Type: Grant
    Filed: August 18, 1993
    Date of Patent: May 22, 2001
    Assignee: American Needle
    Inventor: Robert A. Kronenberger
  • Patent number: 6190711
    Abstract: Precooked, packaged ground meat products and methods of making such products. The product comprises ground meat and at least one moisture-absorbing additive. The formulated meat mixture is formed into a raw ground meat portion. Perforations are formed in the raw ground meat portion. The perforated raw ground meat portion is sealed within a closed envelope and cooked. The moisture-absorbing additive and perforations control the purge (water and other juices) discharged by the meat during cooking. The moisture-absorbing additive absorbs some of this purge; the perforations trap much of the remaining purge. The resulting product is thus without large amounts of free purge within the package and may be broken apart easily into cooked ground meat upon removal from the package. The raw meat should be frozen and maintained frozen until cooking to maintain the grain structure and perforations during handling.
    Type: Grant
    Filed: July 19, 1999
    Date of Patent: February 20, 2001
    Inventor: William P. Lenz
  • Patent number: 6106880
    Abstract: A method and apparatus for making a hollow cylindrical food which is formed of a plurality of concentrically wound rectangular sheets with leading and tailing edges abutting against each other. The apparatus includes a device which shapes food paste into rectangular sheets. In addition, a conveying device is provided to transfer the rectangular sheets to a transverse bar. The transverse bar is rotatable and movable vertically from the conveying device. The bar is used to wind the sheets, successively, so that the winding of one sheets is started are the preceding sheet has been completely wound.
    Type: Grant
    Filed: October 29, 1998
    Date of Patent: August 22, 2000
    Assignee: Kabushiki Kaisha Kibun Shokuhin
    Inventors: Masaru Harada, Koji Masuda, Masayuki Imai
  • Patent number: 6054152
    Abstract: An anti-choking candy design for allowing air to pass through an object of candy lodged in the throat of a user so that the user can still breathe. The candy design includes a mass of candy having at least three bores therethrough designed for permitting the passage of air through the mass of candy.
    Type: Grant
    Filed: August 20, 1998
    Date of Patent: April 25, 2000
    Inventors: Terry N. Blount, Jeanne Blount
  • Patent number: 6004602
    Abstract: A method for forming and baking food particles into a unified, shaped product, e.g., shaped like pizza, has heated top and bottom plates, the mating faces of which have recesses and protrusions for molding the desired shaped product. The bottom plate is in two parts that are abutted together when food particles are deposited thereon and during a baking period with the top plate placed thereon. After raising the top plate, the two bottom parts are moved apart to release the baked, shaped product. Cooked pasta, such as spaghetti, can be formed into a pizza-like shell.
    Type: Grant
    Filed: September 28, 1998
    Date of Patent: December 21, 1999
    Assignee: SBJR Restaurants Inc.
    Inventor: Joseph C. D'Alterio
  • Patent number: 6001400
    Abstract: A food product which in one embodiment comprises a ring or cylinder of bagel dough or pizza dough wrapped around an exposed cream cheese center, and a process for producing the product wherein cream cheese wrapped in dough is sliced into bite-size pieces to form a raw composite product, followed by proofing and/or retarding, steaming, optionally freezing, and baking. The bite-sized product provides enjoyment of the distinctive golden-brown crust and chewey bagel dough crumb and also the fresh cream cheese taste, with no inconvenience of having to cut a bagel or separately store and spread cream cheese. The product is simple and economical to produce and convenient to consume.
    Type: Grant
    Filed: March 24, 1997
    Date of Patent: December 14, 1999
    Inventor: Alvin Burger
  • Patent number: 5997921
    Abstract: A taco shell blank formed from a dough that includes a circular shell portion, a rectangular end barrier portion integrally formed along a section of the perimeter edge of the circular portion and a crease line formed between the shell portion and the barrier portion; the circular shell portion of the taco shell blank being foldable about a midline thereof that runs through the rectangular end barrier portion to form an ingredient pocket; the rectangular barrier portion being foldable at the crease line and into position across the side end opening of the ingredient pocket.
    Type: Grant
    Filed: February 26, 1998
    Date of Patent: December 7, 1999
    Inventor: Anthony Tirillo
  • Patent number: 5965186
    Abstract: A method is described for forming dough product containing a filling. The method includes making projections on the surface of the dough product. The projections serve to isolate a volume of dough away from the main body of the dough product, so the moisture from the filling inside the main body of the dough product cannot readily migrate into the projections. The dough product with its projections attains a significant level of crispness upon frying, and retains the crispness upon reheating, even after a freeze/thaw cycle.
    Type: Grant
    Filed: September 24, 1997
    Date of Patent: October 12, 1999
    Assignee: The Pillsbury Company
    Inventors: Susan M. Hayes-Jacobson, James P. Michaels
  • Patent number: 5935628
    Abstract: Long, thin and tubular quick cooking pasta having, in transverse section, a wall thickness of between 0.60 and 1.1 mm and teeth on the inner surface of the tube, which are longitudinal and parallel, having a height of between 0.3 and 1.6 mm and having a height to wall thickness ratio of between 0.4 and 2.
    Type: Grant
    Filed: August 3, 1995
    Date of Patent: August 10, 1999
    Assignee: Nestec S.A.
    Inventors: Thomas Wilhelm Hauser, Lorenzo Panattoni
  • Patent number: 5895662
    Abstract: A hollowed pet treat for medicating a pet is provided including a vial constructed entirely of an edible product and defining an interior space and an open top. Next provided is a cap formed entirely of the edible product for being removably coupled to the open top of the vial for containing a predetermined medicine within the interior space.
    Type: Grant
    Filed: December 31, 1997
    Date of Patent: April 20, 1999
    Inventor: Martha C. Meyer
  • Patent number: 5882710
    Abstract: A container, such as a bag or a pouch, is made from a fat-based confectionery material, including such as a chocolate, and is formed by crimping an end or ends of a hollowed tube of the material or crimping edges of a sheet or sheets of the material brought together. The tube or sheet which is crimped is an extrudate which is, upon being obtained from an extruder, temporarily plastically deformable and thereby has a temporary flexibility, and the crimping is carried while the material is plastically deformable.
    Type: Grant
    Filed: November 20, 1996
    Date of Patent: March 16, 1999
    Assignee: Nestec S.A.
    Inventor: Mark Jury
  • Patent number: 5843512
    Abstract: A confectionery article is prepared which has a shell of chocolate wherein chocolate having a temperature greater than C. is poured into an aluminum alloy lost-wax-cast-mold having a temperature of not above C. to form a shell, and a remainder portion of the chocolate which is sufficiently liquid for being sucked from the shell is vacuum-suctioned from the shell to obtain a shell having a hollowed space. The process is carried out in an atmosphere having a relative humidity of less than 60%, and the process further includes depositing a frozen confection into the shell hollow space, and also, a biscuit, particularly one coated by a fatty composition, may be deposited within the shell with the frozen confection and also subsequently enrobed to provide a base integral with the shell.
    Type: Grant
    Filed: March 21, 1996
    Date of Patent: December 1, 1998
    Assignee: Nestec S.A.
    Inventors: Alain Daouse, Christian Mange
  • Patent number: 5538744
    Abstract: A ridged dough product is made by a method for making a ridged dough. The method includes preparing a dough and processing the dough with a means for providing ridges and valleys on the outer surface of the dough, such as a die. The ridged dough product exhibits a moisture gradient across the thickness of the dough.
    Type: Grant
    Filed: February 22, 1995
    Date of Patent: July 23, 1996
    Assignee: The Pillsbury Company
    Inventors: Dianne M. Miller, Simon A. Almaer, Jeremy A. Heintz
  • Patent number: 5518748
    Abstract: An edible container includes a truncated conically shaped side wall panel made of an edible dough having a pair of opposed side edges which are overlapped with one another, and arcuate upper and lower edges. A plurality of parabolic pieces are integral with the side wall panel and positioned in side-by-side relationship about its lower edge. The parabolic piece are inwardly folded relative to the lower edge thereof such that adjacent ones of the parabolic pieces at least partially overlap and adhere to one another. These at least partially overlapped and adhered adjacent parabolic pieces form a substantially flat bottom wall of the edible container. To form the container, a flat sheet of edible dough is wrapped around a forming mandrel so that the side wall panel is formed into a generally conical shape.
    Type: Grant
    Filed: October 24, 1994
    Date of Patent: May 21, 1996
    Inventor: Sadaharu Ito
  • Patent number: 5482725
    Abstract: The food product comprises an arrangement of parallel elongate lengths of a hollow alimentary paste product (1b) connected together. The ends (5) of the lengths constitute a first surface on one side of the arrangement and can be closed. The arrangement can be enclosed in a plastic wrapping (3) capable of withstanding cooking and provided with openings (4). In one method of manufacture, the lengths are arranged in the desired form, the flat surface is wetted and slight pressure is exerted on the sides of the assembled lengths. In another method of manufacture, an arrangement of lengths of the product (1b) is placed in a plastic wrapping (3). The food product thus formed is firm and is easily transportable after cooking. It can be eaten without implements and without mess, by holding it in the hand like a sandwich or hamburger, even if it contains sauce. It can also be used as a new form of pasta.
    Type: Grant
    Filed: February 4, 1994
    Date of Patent: January 9, 1996
    Inventor: Romano Cavicchiolo
  • Patent number: 4808422
    Abstract: A process for producing center-filled food products comprises forming a hollow cylindrical shell of edible material having a single continuous longitudinal slit. The shell is conditioned until it is able to maintain its hollow, cylindrical shape and longitudinal slit without external support, and may subsequently be dried to a shelf stable moisture content. The shell is then filled through the longitudinal slit with an edible food substance which is substantially stable at product storage temperatures. The shell may then be cut to final product size, externally coated with seasoning, and packaged.
    Type: Grant
    Filed: March 19, 1986
    Date of Patent: February 28, 1989
    Assignee: Frito-Lay, Inc.
    Inventors: Wendell Ward, Surinder Kumar, Melba Mack, Lewis Keller, Margaret Fitzwater
  • Patent number: 4618499
    Abstract: Filled food products are made by cooking and extruding a casing, in the form of a closed loop in cross-section, moving it past a knife so that it becomes slit open and then introducing one or more fillings into the casing through inlet ducts which pass through the opening formed by the knife, a system of forces being arranged to close up the opening or at least, to prevent it from opening or widening. Introduction of the filling material is preferably spaced downstream from the knife, so that the opening can allow steam or other vapor evolved from the casing to escape.
    Type: Grant
    Filed: February 14, 1985
    Date of Patent: October 21, 1986
    Assignee: United Biscuits (UK) Limited
    Inventor: Andrew R. Wainwright
  • Patent number: 4450180
    Abstract: A charge of popcorn and fat is placed in a flexible shipping container composed of a flexible bag having longitudinally extending centrally projecting side gussets. The charge is placed between the gussets and one side panel of the bag. Another aspect of the invention is a special package of collateral tubular configuration comprising first and second longitudinally extending tubular portions. One of the tubular portions is larger in cross-section than the other and a charge of popcorn and fat is positioned within the small tubular portion of the package.
    Type: Grant
    Filed: July 7, 1980
    Date of Patent: May 22, 1984
    Assignee: Golden Valley Foods Inc.
    Inventor: James D. Watkins
  • Patent number: 4282258
    Abstract: A method for the manufacture of formed edible products from moist edible pieces. Pneumatic suction draws the pieces into a mold or die cavity. A binder such as a gel solution is applied to the pieces in the cavity to cause adherence between the pieces. Thereafter contact with a chilled surface serves to attach the formed mass to the surface. The die is then withdrawn, leaving the form attached to the chilled surface. The preferred source material is onion pieces, with the method being carried out to produce onion rings. Also apparatus for carrying out the method and products resulting therefrom.
    Type: Grant
    Filed: August 6, 1979
    Date of Patent: August 4, 1981
    Inventor: John H. Forkner
  • Patent number: 4251554
    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.
    Type: Grant
    Filed: June 6, 1979
    Date of Patent: February 17, 1981
    Inventor: C. Robert Baisden
  • Patent number: 4247567
    Abstract: This invention relates to a method for making a rice-cracker or "senbei" as it is known in Japan which has a curved shape such as cylindrical, hemispherical or petaloid unlike the usual flat rice-cracker; a planar blank of a rice-cracker is made by rolling, by punching and by drying so as to have an appropriate water content and one surface of the blank is coated with liquid seasoning including salt water; the blank is then heated with the water content of one surface being different from that of the other surface with the two surfaces being heated to different temperatures.
    Type: Grant
    Filed: January 24, 1979
    Date of Patent: January 27, 1981
    Assignees: Yamashiro Seika Kabushiki Kaisha, Sakata Beika Kabushiki Kaisha
    Inventor: Denji Momiyama
  • Patent number: 4205091
    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.
    Type: Grant
    Filed: November 3, 1975
    Date of Patent: May 27, 1980
    Inventor: William J. Van Horne
  • Patent number: 4158064
    Abstract: A flat bar of precooked stable hard candy having a low moisture content which is rapidly meltable to form a brittle, non-sticky glaze coating on a confection or food item and having good shelf life and packaging characteristics with the hard candy bar having a generally planar main body secion provided with spaced supporting projections extending downwardly a short distance from the lower surface thereof and a depending skirt section extending downwardly a like distance along the entire periphery of the bar to form an enclosure below the main body section for retaining fluid and melted syrup during heating thereof in a cooking vessel so as to effect more rapid melting of the bar without burning or scorching the hard candy. In some embodiments the hard candy bar is provided with means for introducing water into the enclosure through the upper surface of the main body section.
    Type: Grant
    Filed: January 12, 1978
    Date of Patent: June 12, 1979
    Assignee: TV Time, Inc.
    Inventor: Benjamin Banowitz
  • Patent number: 4031261
    Abstract: Fat-containing beverages such as shakes for frozen storage and thawing by reconstitution are prepared by vigorously mixing edible fat in liquid state with an edible hydrophilic film former and water while the film former is in saturated solution to encapsulate the fat with the film former and produce a stable dispersion. Thereafter, additional water is added to dilute the dispersion to the consistency of the beverage being prepared and the diluted dispersion is mixed to produce a smooth uniform dispersion and overrun, and frozen to a hard solid mass. Several configurations of the frozen beverage especially adapted for rapid reconstitution by microwave energy are disclosed.
    Type: Grant
    Filed: March 10, 1975
    Date of Patent: June 21, 1977
    Assignee: The Pillsbury Company
    Inventor: Jack R. Durst
  • Patent number: D258320
    Type: Grant
    Filed: May 7, 1979
    Date of Patent: February 24, 1981
    Inventors: John F. Schilpp, Roger D. Bullard