Abstract: A apparatus and method for infusing flavors into cereal grains and agglomerating the grains into a unitary food product. Grains of cereal, powdered soluble flavors and a moisturizing liquid are supplied to a mixer. The flavors, liquid and cereal grains are thoroughly mixed and the grains surface moisturized and then discharged into a product-forming chamber which is ultrasonically energized for a sufficient period of time so that the flavors are infused within the interiors of the grains which are agglomerated into a unitary product.

Abstract: Fish aquarium owners are enabled to feed fish during an extended absence through the use of wax-based fish food compositions. Fish food and a water-expandable material, such as clay, are substantially homogenous distributed within wax. The wax protects the fish food from spoilage due to premature exposure to water and from accessibility to undesired microorganisms, thereby enabling large concentrations of fish food to be included. The water-expandable materials expand after being immersed in the water, thereby enabling the article to become softened or to be fragmented. Accordingly, fish can ingest fragments of a wax-based block which then pass through the gastrointestinal tract of the fish without causing an obstruction.

Abstract: A composite food substance having an adhesion enhanced seafood substrate and washed herring eggs adhered to a surface of the substrate. The seafood substrate may be kelp.

Abstract: A method for making an edible, full-dimensional toy figure constructed of prepared cereal for consumption with an edible liquid, such as milk and the like, wherein a multiplicity of discrete, individual prepared cereal elemental members are arranged in the form of the full-dimensional toy figure and are bound together with a binding medium which retains the multiplicity of cereal elemental members self-sustaining in the form of the full-dimensional toy figure and is responsive to exposure to the edible liquid for relatively rapid dissolution and essentially immediate release of the retention of the self-sustaining arrangement into a mixture of the discrete individual prepared cereal elemental members in the edible liquid suitable for consumption.

Abstract: A apparatus and method for infusing flavors into cereal grains and agglomerating the grains into a unitary food product. Grains of cereal, powdered soluble flavors and a moisturizing liquid are supplied to a mixer. The flavors, liquid and cereal grains are thoroughly mixed and the grains surface moisturized and then discharged into a product-forming chamber which is ultrasonically energized for a sufficient period of time so that the flavors are infused within the interiors of the grains which are agglomerated into a unitary product.

Abstract: The present invention provides an oil-free, fat-free, edible adhesive for affixing seasoning to foods substrates which in its preferred embodiment is applied at room temperature. The edible adhesive comprises: from about 3% to about 60%, preferably 3% to about 28%, more preferably about 4.8 to about 9.8% of a starch hydrolysate having a dextrose equivalent of from about 4 to about 38, preferably about 10 to about 26, more preferably about 18; from about 3% to about 80%, preferably about 26% to about 75%, more preferably about 70% to about 75% of at alcohol having 1 to 4 hydroxyl groups, preferably 2 or 3 hydroxyl groups and 2 to 4 carbon atoms, preferably 3 carbon atoms; from about 0% to about 50%, preferably about 5% to about 30% more preferably about 10% of a polymerized glycol having a molecular weight of about 200 to 9,500, preferably about 200 to 900, more preferably about 400; and preferably a solvent.

Abstract: This invention relates to a process for making shelf stable, shaped grain products, whose textures are comprised of visible, fully-cooked cereal grains joined together, and having said grains filled with a water solution containing soluble solids and an antimycotic agent. In the process of the present invention, whole cereal grains such as rice, oats, wheat, or other cereal grains are modified by either flattening the grains with cereal flaking rolls, creating small internal cracks in the grain structure, or cutting the grains into smaller pieces. The cereal grains are then cooked in a water solution with soluble solids and an antimycotic agent at temperatures over 190 F. Binders, such as starch, gums, or pectin are added to either gel the mixture or develop cohesive surfaced grains that become joined together. The cooked cereal grains which are now joined together, are formed into shapes with low shear forming equipment and heated and dried with an oven or hot air until their water activity falls below 0.85.

Abstract: An edible, full-dimensional toy figure constructed of prepared cereal for consumption with a liquid, such as milk and the like, includes a multiplicity of discrete, individual prepared cereal elemental members arranged in the form of the full-dimensional toy figure and bound together with a binding medium which retains the multiplicity of cereal elemental members self-sustaining in the form of the full-dimensional toy figure and is responsive to exposure to the liquid for relatively rapid dissolution and essentially immediate release of the retention of the self-sustaining arrangement into a mixture of the discrete individual prepared cereal elemental members in the liquid suitable for consumption, and a method for preparing the edible, full-dimensional toy figure.

Abstract: Egg royale and process for the production of egg royale by coagulation of a mass containing whole egg, characterized in that a premix containing more than 10% by weight moisture is produced from milk powder, whole egg, raising agent, and seasonings. The premix is agglomerated and is applied in thin sheeting compressed by a roller to a steam belt on which the mass layer is treated with superheated steam for a time sufficient for coagulation of the egg white to take place. The resulting egg royale mass is diced and the dice are then dried.

Abstract: Assembled bacon slices which do not overlap are provided by assembling a plurality of bacon belly portions by a process that does not require the use of added binders or the use of spring-loaded forms or other compression-imparting devices. Heating followed by chilling effects belly portion assembly that holds during slicing and subsequent cooking. Pre-cooked generally square assembled bacon slices which do not overlap are thus provided.

Abstract: Assembled bacon slices are provided by assembling a plurality of bacon belly portions by a process that does not require the use of added binders or the use of spring-loaded forms or other compression-imparting devices. Heating followed by chilling effects belly portion assembly that holds during slicing and subsequent cooking. Pre-cooked generally square assembled bacon slices are thus provided.

Abstract: A method of growing fish and crustaceans at increased conversion, growth and survival rates by feeding the fish or crustacean with a particulate foodstuff composition which includes polyvinylpyrrolidone (PVP) having a K-value of 15-120 to bind said foodstuff in the form of a pellet of sufficient strength and hardness in water to enable the fish or crustaceans to feed effectively on said composition during both their early and late growth stages.

Abstract: A process for making dough products having alternating bands with different characteristics, such as color, flavor or composition, includes several processing steps. First, a plurality of dough masses are formed into dough sheets of an initial thickness with each dough sheet having a selected characteristic. The dough sheets are layered on top of one another into a composite sheet having outer exposed surfaces. The composite sheet is cut through its thickness into a plurality of elongated strips, and these strips are laid on their sides with the uncut surfaces of the strips, as defined by the former exposed surfaces of the composite sheet, being placed in contact with one another to form an ensemble sheet. The ensemble sheet is then compressed to reduce the ensemble sheet thickness and to Join the strips to produce a production sheet. Roll forming may be used to produce the production sheet. The uncut surfaces of the strips may be coated with a material to increase their adherence to one another.

Abstract: A process is provided herein for producing a variety of reformed and cured herring roe mixed foods including "herring roe on kelp", "herring roe on shellfish" and "herring roe with kamaboko" by making the best use of the intrinsic binding ability of fresh herring eggs. In one embodiment, the process may begin by extracting ovaries from sexually-matured herring. Individual eggs are then singled out from the ovaries. The eggs are rinsed and cleaned. A perforate mold is then filled in single or multi-layers with any solid food or foods, e.g., kelp, fish, shell-fish, kamaboko, ham, sausage and/or cheese between the layers of eggs, to form a sandwich structure. The sandwich structure in the mold is then salt-cured, substantially to the saturation level. The salt-cured and solidified product is then removed from the mold.

Abstract: Poultry parts are exposed to a marinade so that the marinade is absorbed by the parts and the outer surface of the parts has an adhesive myosin protein binder disposed thereon. The parts are then coated with a mixture including sugar to form a glazable outer coating, which coating glazes upon cooking.

Abstract: A process for bonding formed meat to bone to create the appearance and texture of a natural cut of meat by utilizing techniques known in the art to release protein from pieces of meat, which released protein forms an adhesive substance on the surface of the meat, leaving a thin layer of meat on the bone to which the formed meat is to be attached, immersing the bone in an aqueous solution of salt and phosphate, removing the bone from the solution, and pressing the formed meat about the bone to achieve the desired appearance. This product may subsequently be cooked, or frozen and then cooked. The same type of protein-to-protein bonds which hold the formed meat together attach the formed meat to the thin layer of meat that was left on the bone. Optionally, frozen particles of fat may be added to the formed meat in order to improve flavor; and modified low-temperature starch may be included in the formed meat to retain moisture within the formed meat during cooking.

Abstract: A low fat content, seasoned, cereal-based snack food having a low moisture content is produced. An adhesive for the seasoning is an at least partially amorphous form of a mixture of at least one monosaccharide, preferably glucose, and at least one polyhydric, aliphatic, saturated alcohol having 3 to 6 carbon atoms, preferably glycerol. The adhesive is applied to the snack food by direct spraying on the snack food or by encapsulating the adhesive in a fat and blending the encapsulated adhesive with the snack food.

Abstract: A rapidly-dissolving, sugar-free beverage tablet is made by formulating a mix containing from 20% to 70% mannitol, from 1% to 20% water-soluble CO.sub.2 -generator, intensive sweetener and food acid. The mix is compressed in an externally-lubricated tabletting press to produce a friable tablet which is then surface glazed to produce a structurally stable tablet.

Abstract: A processed food item utilizing a complete tenderloin section of a turkey having an approximate full length as naturally exists for this portion of the turkey, comprising a single cut of meat having a single, uniform extraction cut extending substantially along the full length of the tenderloin section, said cut being formed in an arcuate cross-section around an internal portion of the tenderloin which included an associated tendon which has been completely severed from the tenderloin by such single extraction cut. Also described is a food item processed from the tenderloin in the form of dried jerky.

Abstract: A process for producing a seafood analog product comprising the steps of mixing chunks of a natural fish and a binder to coat the surfaces of the chunks with the binder, the chunks being frozen and maintained in a frozen state throughout the mixing, forming a quantity of the coated chunks to a desired shape, the chunks being frozen and maintained in a frozen state throughout the forming, subjecting the formed, binder-coated chunks to an elevated temperature to raise the internal temperature of the chunks to a predetermined level sufficient to cook the chunks and set the binder, and subjecting the formed and cooked binder coated chunks to pasteurization. Subsequent to pasteurization, the product is immediately cooled for extended shelf life.

Abstract: A process for preparing a proteinaceous food product comprises passing a wet dough of a mammalian and/or avian meat protein, at least part of which is functionally inert protein, between a pair of oppositely rotating rollers to form a sheet of said food product. The functionally inert protein may have been cooked or otherwise treated to impart to the protein one or more characteristics of cooked protein and/or may comprise inert scleroprotein.

Abstract: A process for dehydrating food products particularly suited to the dehydration of potatoes for use in the preparation of hashbrown potatoes. In accordance with the process of the invention, a food product, e.g. a potato is prepared into separate pieces for drying. The separate pieces are then coated with a dry mixture which includes a separation particulate which maintains separation between adjacent pieces such that the pieces may be more efficiently and effectively hot air dried. The dry mixture also includes ingredients which react with moisture on the food product surface to form an adhesive surface for adhering the dry mixture to the food product. For the preparation of hashbrown potatoes, the dry mixture may include spices, browning ingredients, and patty-binding ingredients. For the preparation of casserole potato dishes, the dry mixture may include spices, dehydrated vegetables and cheeses, and a thickening agent.

Abstract: A method for producing restructured meat is disclosed comprising the fragmentation of a muscle into strips; the formation of an elongate block by superposing said strips in a direction generally parallel to their length, with surface cooling of the strips; the cutting of the block of strips in a direction parallel to their length in order to obtain ultrathin sheets; and restructuration into meat pieces by assembling the ultrathin sheets in a shaping operation non destructive of the laminated texture. The resulting meat product has, before cooking, a structure and organoleptic characteristics which are very close to those of natural muscle.

Abstract: Raw meat is sliced into wafer-thin slices having coarse and irregular surfaces and fibrils protruding therefrom. The slices are intertangled with each other through the fibrils to form a cohesive mass which is then formed into a restructured meat product. A restructured meat product which is a cohesive mass of meat slices is also disclosed.

Abstract: Meat and poultry portions, such as chicken breasts, are marinated uniformly with standardized quality under various conditions encountered in the manufacturing process. This quality is achieved by mixing a batch of raw products in a marinade to pass the products periodically out of the marinade. The meat and the marinade are simply metered to provide a predetermined amount of marinade to be absorbed by the meat. The meat is then simply mixed or agitated with the marinade until all the marinade is absorbed and the outer meat surfaces are covered by a myosin protein layer. A coating mixture of dry powders, including natural sugar solids, is applied to the moistened surface of the marinated meat and adheres to the myosin layer to produce a uniform thin glazing coat adhering to the product surface. Flavorings and spices in the coating mixture provide product taste, and sugar solids provide a product appearance.

Abstract: A deep-fat fried expanded snack product is made from a moist dough according to a technique which prevents undue distortion of the snack during frying. The dough can include cooked potato solids, masa, and/or one or more cereal flours, with a moisture content of about 35% to 60% at the time of frying. An amount of ungelatinized starch can be present in the dough when fried. In one embodiment, the dough is extruded as a pair of separate long, thin strands which are formed into a composite dough piece by adhering the strands by surface contact along the long dimension of the strands. The two adherent strands can be straight solid dough pieces in side-by-side contact, or the strands can be twisted together to form a braid. In another embodiment, a sheeted dough piece can be slit lengthwise along its center and partially through the depth of the dough piece to form the equivalent of a pair of adhering strands.

Abstract: A meat product consisting of a meat core and a fat outer layer is made by coextrusion of small thin slices of lean meat and fatty material. Prior to extrusion the thin slices are coated with meat glue. The coextrudate is case hardened and cut to the desired length.

Abstract: The invention comprises a process for manufacturing certain foodstuffs, particularly fish meat patties and/or nuggets, from the waste cuttings from frozen whole fish fillets without the use of binders, moisturizers, preservatives or other adulterating agents or the use of denaturing processes. The process produces a formed fish meat patty, nugget or other desired formed shape which is breaded and partially cooked. The formed fish meat patty or nugget is then frozen and stored for later re-heating prior to being served.

Abstract: This invention relates to a process for manufacturing reconstituted squid into ring shapes. The eatable parts of the cephalopods are washed and minced together at below zero temperatures. The pieces are then compacted into ring shaped molds. The product maintains its ring shape due to a high cohesion of the surface protein of each piece. The rings can then be dipped into batter or breadcrumbs and are then frozen.

Abstract: A fish paste sheet is folded to form a spiral convolution sheet roll; the roll is sidewardly compressed on a belt while traveling; and the compressed roll is cut into portions. The sheet may include superposed sub-sheets of differing coloration.

Abstract: A dehydrated fabricated potato piece for reconstitution into hash brown potatoes is made for admixture with dehydrated fresh potato pieces. The fabricated potato piece is made from a dough or potato solids (comprising one or more of potato flakes, potato granules or potato flour) with or without mashed potatoes. If mashed potatoes are used, they may be either fresh mashed potatoes or rehydrated dried mashed potatoes. The potato dough is sheeted between a pair of sheeting rolls at a moisture content less than 55%. The sheet of potato dough is then cut into strips and predried to a moisture content of less than 30%. Thereafter, the strips are cut into individual potato pieces, final dried to a moisture of about 7%, and may be mixed with dehydrated fresh potato pieces in a proportion of from 10:90 to 90:10 respectively, and packaged for later rehydration into hash browns.

Abstract: A meat product comprising intimately mixed together sinewed meat which has been finely ground together to render the sinews therein substantially organoleptically undetectable and essentially sinewless meat which has been coarsely severed and subjected to a physical disorientation while substantially preserving its fibrous character. A process for forming such a meat product is also disclosed.

Abstract: A hash brown potato patty is formed from fresh potato shreds and a dry binder, deep fat fried and frozen for subsequent reheating in a conventional household toaster. The dry binder is made from fresh potato pieces which are blanched, frozen, ground to appropriate size, dried at a temperature below the resolubilization temperature of retrograded amylose and subsequently added to the potato shreds. The potato shreds are made by blanching and cooling fresh potato pieces and holding at a reduced temperature for a predetermined period of time. After shredding, water and the dry binder are mixed with the potato shreds, such that the dry binder is uniformly hydrated and dispersed within the shreds. During frying, the retrograded amylose in the binder forms an essentially continuous film around the periphery of the patty, reducing the oil absorption during frying and subsequent release during reheating.

Abstract: A free-flowing uniformly flavorant coated unpopped corn and method of preparation thereof wherein the unpopped corn is essentially oil and fat-free and retains a substantial amount of added salt and flavorant upon popping in a hot air popper comprising unpopped corn coated with an adherent flavoring consisting essentially of an edible adhesive, e.g. gelatin, an edible salt and optional colorants and flavors.

Abstract: A novel process for curing whole hams and improved boneless hams comprising the steps of mixing the ham or ham portions with a cure mix; storing the hams for a period of days; smoking the hams; subjecting the hams to ultraviolet light for a period of days; aging the hams under ultraviolet light for a period of days; forming the hams or ham portions after excess fat removal and trimming to a desired form or shape; cooking the hams for a period of hours at reduced humidity to facilitate trichina destruction, binding and moisture removal from said hams; chilling the hams to a reduced temperature; and packaging the resulting ham product; wherein each stage is conducted under particular parameters of time, temperature and humidity.

Abstract: Restructured meat products are prepared from meat parts which are preferably fresh and without the addition of salt, phosphates and/or enzymes before or during the restructuring process. The process comprises slicing the meat parts, preferably across the meat grain, into slices about 1 to 3 mm thick, and preferably about 1.5 to 2 mm thick, said slices having a major surface area about as large as the meat parts will permit, generally averaging greater than about 10 cm.sup.2 and preferably greater than about 20 cm.sup.2, kneading said slices together in a mass to cause the slices to stick together by means of the natural juices which exude from the meat surface and by entanglement of the slices, and forming the mass of meat slices into a restructured meat product. The restructured meat product may consist of beef, pork, veal, lamb, chicken, turkey or mixtures thereof and may be made in the form of roasts, logs for slicing, cutlets or other convenient meat forms.

Abstract: The present invention has for object a process for making a food product from cheap meat chunks having a moisture content situated between 30 to 80% and a fat content situated between 1 to 30%. The chunks are comminuted to form a smooth homogeneous paste having a particular size of less than 2 mm. Salt is added to the paste to produce a partial solubilization of the meat proteins. Then slices of a thickness less than 3 mm are formed. The slices are stabilized by a mild heat treatment.

Abstract: A flat sheet comprising a layer of fat sandwiched between two layers of dough is produced using a coextrusion die having two slot-like orifices. In order to avoid distortion of the sheet due to the dough leaving the center portion of the outer slot-like orifice more quickly than the end portions thereof, multiple augers or other drive means are used and the drive means which drive the dough through the end portions of the orifice operate more quickly than those which drive the dough through the center portion of the orifice. The coextruded sheet may be laminated, rolled and cut to form multi-layered bakery products.

Abstract: Rollers each having a plurality of radially extending vanes are arranged in pairs to define a downwardly extending path therebetween which progressively reduces in width from the top to the bottom, so that a material of a foodstuff is compressed while being fed downwardly by the roller pairs through the path. A horizontal conveyor belt lies below the path and is indexed to transfer a predetermined cut length of the material to a shaping station where the material is pushed up into a shaped cavity of a flexible cup member. The flexible cup member is embraced by presser members to shape the material under a preselected adjustable table pressure. The resulting block of material attains hardness and shape which would be provided by hand-shaping.

Abstract: A structured meat product which may resemble a natural cut of meat comprises a lean portion formed by extrusion of multiple lean meat chunks bonded by a protein exudate and a fat cap or rim formed by simultaneous extrusion of a fat emulsion. The product is made by preparing chunks of lean meat substantially free of fat, gristle and sinew. The muscle scaffold network is slackened e.g., by multiple severing of the connective tissue of the lean meat chunks. These chunks then are massaged under reduced pressure to produce the protein exudate, while sufficient water is added to obtain a desired protein-to-moisture ratio. Fat trimmings are ground and blended into an emulsion which is simultaneously extruded with the lean meat chunks through separate but adjacent extrusion heads which may be shaped to produce a product resembling a steak, roast or other conventional cut of natural meat.

Abstract: A pair of endless belts define a downwardly extending path therebetween which progressively reduces in width from the top to the bottom, so that a material of a foodstuff is compressed while being fed downwardly by the belts through the path. A horizontal conveyor belt lies below the path and is indexed to transfer a predetermined cut length of the material to a shaping station where the material is pushed up into a shaped cavity of a flexible cup member. The flexible cup member is embraced by presser members to shape the material under a preselected adjustable pressure. The resulting block of material attains hardness and shape which would be provided by hand-shaping. Regardless of the hardness of the material in the downward path between the belts, the material can always be cut by each predetermined amount by adjusting the width of the path and, therefore, the degree of compression of the material.

Abstract: A potato patty is made from cooked or blanched shredded potatoes and a natural potato binder. The binder is made from cooked or blanched potatoes in which the gelatinized starch naturally present in the potatoes is extensively retrograded either by holding the potatoes at a temperature of about 50.degree. F. for at least about 16 hours, or at lower temperatures for proportionately shorter holding times, or by freezing the potatoes. The potatoes used in preparing the binder are subdivided, preferably comminuted to a fine particle size either before or after the starch is retrograded. Between about 10 to about 50 parts of binder are mixed with about 100 parts of the potato shreds, by weight, and a potato patty is formed from the mixture, preferably in a high-speed commercial former.

Abstract: High energy agitation is applied to coagulated and uncoagulated egg white portions to form a homogeneous, aerated egg white dispersion. The egg white dispersion is then assembled with processed egg yolk and the assembly is frozen.

Abstract: A meat based product is extruded as an elongate billet 14 from the head 10 of a mandrel 1. The mandrel 1 has inner and outer passages to coextrude a meat core and a fat annular coating from the head into an outer casing 13.

Abstract: Improved composite food products are provided with a moisture impermeable barrier layer at the interface between high and low moisture components. This barrier layer is achieved by providing the high moisture component with dextrin and a hydrophilic polysaccharide gelling agent such as pectin in amounts sufficient to form the barrier layer. This process is particularly applicable to composite products including a dough-based component and a topping or filling of higher moisture content. Examples of such products include jam or jelly filled cookies and pizza sauce/crust combinations.

Abstract: A method is disclosed for treating cheese, preferably cheese offcuts, to form a reconstituted block of cheese. The offcuts are first cut into small chips and then repressed in an evacuated environment to form the reconstituted block of cheese which may then be cut to commercially saleable sizes and packaged.

Abstract: A pork meat product resembling lean ham or the like is prepared by utilizing essentially scrap meat pieces or chunks, and pork belly wherein the pork belly is deboned and gristle and cartilage removed, as well as a major portion of the fat therefrom to result in a slab (10) of rind (12 ) and a thin layer of fatty tissue (14). This slab is treated in a pickling solution in a drum where it is gently massaged to break down the meat protein contained therein which will form a sticky mass (16). The meat chunks or pieces (18) are placed on the sticky mass (16) and adhered thereto, the sticky mass being coagulated by cooking in a cooking bag.The resulting product can be smoked, cooled, and then can be packaged, for example in a plastic foil, resulting in a product resembling cooked ham and of essentially comparable quality.

Abstract: A restructured meat product for cooking comprises a mixture of lean meat chunks and elongated thin strips of lean meat which are interspersed between and intertwined about the chunks. The strips cooperate with myosin on the surface of the meat to form a product which, when cooked and sliced, resembles natural meat in taste, appearance and bite.

Abstract: Comminuted meats can be effectively bound using a blend of water soluble protein-containing material, such as alkali metal caseinates, and a hydrocolloid. Preferably, the blend also includes a byproduct resulting from the concentration of whey protein from whey. The products are effective meat binders for comminuted meats and particularly non-specific loaves.

Abstract: This invention provides a method of producing dehydrated meat products wh more easily and completely rehydrate than prior art dehydrated meats. This is accomplished by expansion of the cooked meat matrix by the addition of water, salt, phosphate and adjunctive hydrophilic ingredients prior to cooking. This invention is intended for use with formed meats consisting of a combination of chunked, flaked and ground or emulsified meats. The use of a gas and moisture impermeable casing for cooking the meat allows the meat to be fully cooked without concurrent losses in either weight or volume, thus preventing density increase prior to dehydration.