Abstract: An ink-based image is releasably printed onto a substrate for transferring to the skin. Flavoring is incorporated with the ink-based image, yielding a selected scent and taste. Unlike generally known candy flavored appliques, the flavored ink tattoo has a long shelf life, achieves an intense flavor, and has a wide range of taste selections.

Abstract: A layering mass comprising protein and carbohydrate, where between 10% and 55% by weight of the layering mass is protein, is described together with methods of making the same. Also described are confectionery type bars and nutritional bars comprising the confectionery layering material of the present invention.

Abstract: A multilayer structure produced by piling a plurality of laminated cheese foods. Each of the plurality of laminated cheese foods of the multilayer structure has at least three layers. The food with at least three layers includes two external layers of platy food material containing cheese which have inherent releasability from external layers of adjoining ones of the plurality of laminated cheese foods when piled into a multiplayer structure. An intermediate layer of platy food material, which may be formed of a plurality of intermediate layers of platy food material inherently bond together, is disposed between two external layers of each cheese food, the intermediate layer being inherently bonded to the two external layers of each cheese food.

Abstract: A rolled food item (110) is fabricated by rolling a strip of support material (16) and food (14) about its leading end (136) into a roll. Prior to its rolling into the roll, a deposit (144) of water is sprayed onto the food (14) adjacent to the trailing end (138) to increase the tackiness of the food (14) sufficient to be adherable to the support material (16) in the roll to at least temporarily prevent unintentional unrolling of the roll during later fabrication operations. In the preferred form, the trailing end of the deposit (144) is coextensive with the trailing end (138) of the strip of support material (16) and food (14). In one form, the side edges of the deposit (144) are spaced inwardly from the side edges of the food (14) which are spaced inwardly from the side edges of the support material (16).

Abstract: Fluid food materials which solidify when cooled are quantitatively supplied successively at a certain thickness in a plate form on cooling and carrying sides; of two cooling and carrying devices, cooled while being carried to form two monolayer platy food materials, and the two platy food materials are bonded and united making use of the surface not yet completely cooled and solidified of the monolayer platy food materials, and thereby producing a layered laminated cheese food and the like consisting of two layers.

Abstract: A segmented rolled food item is continuously produced using a rotating segmenting roller having a plurality of parallel circumferential lanes. Each lane contains a series of circumferentially spaced knife edges that are disposed at least substantially parallel to the axis of rotation of the roller. A segmented rolled food item is produced by feeding multiple continuous at least substantially parallel strips of a flowable food product, each of which are deposited on pre-slit parallel strips of support material, between the nip of an upper anvil surface and the lower surface of the rotating segmenting roller. The segmentation of the food strip occurs without segmentation of the support strip. After segmenting, the food strip and the support material are cut into lengths to form leading and trailing ends. Each strip of food is rolled around a leading end of the support material to obtain a segmented rolled food item.

Abstract: The present invention relates to a method for preparing a puffed grain food product having a mixture of puffable low expansion grain and puffable high expansion grain. Flavoring agents, coloring agents or mixtures thereof are absorbed into the puffable low expansion grain pieces. The treated puffable low expansion grain pieces are then mixed with the puffable high expansion grain pieces, placed in a mold, and puffed to form an edible puffed grain food product.

Abstract: A food product and a method for making the food product. The food product comprises a tortilla shell, typically having perforations therein, in which a cylindrical food product, such as a sausage link or frankfurter is tightly wrapped. The method includes heating, as by deep frying or on a roller grill, the novel food product.

Abstract: A system produces a multi-layer product by forming as many different ingredients as is required for the final product in steps that can be separate from each other and then combining these ingredients in an extrusion die that is formed to flow the separate ingredients in side-by-side flow paths and then combine them where necessary for the final product to be formed. Specifically, two of the flow paths are sandwiched by a third flow path whereby the final product is in the form of a sandwich with two ingredients in layers between two separate layers of a third ingredient. A specific example of the food product is an animal food treat in the form of a cheeseburger.

Abstract: A method for forming larger shrimp, seafood, and meat products from plural smaller products and the products of that method. A butterflied larger shrimp product formed from plural smaller food products can be created with a first child shrimp interposed between first and second butterfly halves of a mother shrimp. A peeled-round larger shrimp product formed from plural smaller products can be created with a distal end of a peeled-round mother shrimp joined to a proximal end of a peeled-round first child shrimp. In such a case, the joined ends of the mother and first child shrimp can be sloped at complementary angles. A shell-on larger shrimp product formed from plural smaller products can be created with a distal end of a shell-on mother shrimp joined to a proximal end of a shell-on first child shrimp.

Abstract: The present invention includes an edible container that can hold and contain medium and low viscosity liquids for extended periods of time. One embodiment of the present invention comprises an edible dehydrated food sheet formed into a vessel capable of holding liquid for extended periods of time without leakage and capable of being hand-held, an opening in said container for receiving liquids, and a flat base capable of stabilizing said container in an independent upright position. The dehydrated food sheet may be formed from dehydrated fruit or dehydrated vegetable material.

Abstract: A sealed crustless sandwich for providing a convenient sandwich without an outer crust which can be stored for long periods of time without a central filling from leaking outwardly. The inventive device includes a lower bread portion, an upper bread portion, an upper filling and a lower filling between the lower and upper bread portions, a center filling sealed between the upper and lower fillings, and a crimped edge along an outer perimeter of the bread portions for sealing the fillings therebetween. The upper and lower fillings are preferably comprised of peanut butter and the center filling is comprised of at least jelly. The center filling is prevented from radiating outwardly into and through the bread portions from the surrounding peanut butter.

Abstract: Wafer products are produced with two or more wafer sheets and food product in between. The food product, for instance confectionery, meat, fish, cheese, fruit or vegetable product or the like, nuts, or almonds, is applied to a first wafer sheet delivered still hot from the oven. The wafer sheet contains at least 23% sugar or an identical portion of a substance with the same technological properties as sugar, such as trehalose. A second, still-hot wafer sheet is applied to the first layer, the second wafer also containing at least 23% sugar or an identical portion of a substance with the same technological properties as sugar. The two wafer sheets containing the layer of the food product are joined to each other by pressing.

Abstract: A sealed crustless sandwich for providing a convenient sandwich without an outer crust which can be stored for long periods of time without a central filling from leaking outwardly. The inventive device includes a lower bread portion, an upper bread portion, an upper filling and a lower filling between the lower and upper bread portions, a center filling sealed between the upper and lower fillings, and a crimped edge along an outer perimeter of the bread portions for sealing the fillings therebetween. The upper and lower fillings are preferably comprised of peanut butter and the center filling is comprised of at least jelly. The center filling is prevented from radiating outwardly into and through the bread portions from the surrounding peanut butter.

Abstract: A sealed crustless sandwich for providing a convenient sandwich without an outer crust which can be stored for long periods of time without a central filling from leaking outwardly. The inventive device includes a lower bread portion, an upper bread portion, an upper filling and a lower filling between the lower and upper bread portions, a center filling sealed between the upper and lower fillings, and a crimped edge along an outer perimeter of the bread portions for sealing the fillings therebetween. The upper and lower fillings are preferably comprised of peanut butter and the center filling is comprised of at least jelly. The center filling is prevented from radiating outwardly into and through the bread portions from the surrounding peanut butter.

Abstract: A sandwich product is made by sealing the peripheral portions or edges of two slices or layers of bread together to form a substantially sealed pocket between the layers with filling material in the pocket. The sealing takes place without heat, and prevents cheese, sauce, or other filling ingredients from running out of the product upon heating of the product. Markings may be pressed into the product which form subpockets and restrict the flow of filling ingredients between subpockets. Score lines may also be formed to divide the product into multiple pockets which may be easily separated into separate pieces of the product.

Abstract: An apparatus (10) for forming popcorn bars utilizing methods according to the preferred teachings of the present invention is disclosed where popcorn popped in an air popper (12) and coated with a molten binder in the form of a caramel syrup in an auger mixer (20) is compressed into a sheet by a device (32). In the sheeting device (32), the coated popped popcorn is drawn into and passes between an input conveyor (30) and a compressing conveyor (34) arranged at a non-parallel angle thereto. An air manifold (37) directs cooled air to the upper surface of the compressing conveyor (34) to cool the belting (36) thereof, with the cooled air being deflected to cool a spreader box (28) which receives the coated popcorn from the auger mixer (20) and distributes it on the input conveyor (30).

Abstract: A hollow cylindrical food product includes a plurality of cylindrical food layers oriented concentrically one within the other and including at least a radially innermost food layer that is cylindrical and a radially outermost cylindrical food layer. Each of the food layers is formed from a rectangular food sheet that has opposite first and second edges, with such rectangular food sheet being formed into a cylindrical shape with such opposite edges in abutment.

Abstract: A method for producing a fast dissolving low fat bouillon cube includes providing a bouillon powder which is free-flowing to a die having a residual of water on a surface. The bouillon powder is compressed at low pressure, thereby forming a fast dissolving bouillon cube.

Abstract: An ice confection comprising an ice confection core, a fat-based outer coating layer and an edible emulsifier as a precoating layer between the ice confection core and the edible fat-based outer coating layer, wherein the edible emulsifier includes both hydrophilic and lipophilic moieties.

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 method is provided for bonding together the layers of a laminated food product, such as farinaceous dough layers. The method comprises applying ultrasonic energy (12 kPa-25 kHz, 1,000 to 4,000 watts) to form acoustically created bonds between the food layers. The method is particularly suitable for use in preparing multilayered R-T-E cereal pieces, especially those that are center filled, exhibiting greater seam integrity and reduced leakage of the center filling.

Abstract: A stuffed pizza crust includes a lower layer of an uncooked crust dough having a flanged peripheral edge, a upper layer of a baked crust having a peripheral edge, and a layer of an edible filling material disposed between the lower layer and the upper layer. The flanged peripheral edge of the lower layer is sealed with the peripheral edge of the upper layer, thereby encasing the layer of edible material therebetween. A method and apparatus for making the stuffed pizza crust is also provided.

Abstract: A sealed crustless sandwich for providing a convenient sandwich without an outer crust which can be stored for long periods of time without a central filling from leaking outwardly. The sandwich includes a lower bread portion, an upper bread portion, an upper filling and a lower filling between the lower and upper bread portions, a center filling sealed between the upper and lower fillings, and a crimped edge along an outer perimeter of the bread portions for sealing the fillings therebetween. The upper and lower fillings are preferably comprised of peanut butter and the center filling is comprised of at least jelly. The center filling is prevented from radiating outwardly into and through the bread portions from the surrounding peanut butter.

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.

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 pizza sauce disk and a method for making the same are provided. The pizza sauce disk comprises a pizza sauce which includes a heat-reversible gelling agent. When activated, the gelling agent causes the pizza sauce to at least partially congeal at room temperature or below so that it may be retained in place on a non-edible support surface. Upon further cooling, the pizza sauce forms a more complete gel structure which, even after warming to room temperature, allows the disk to be handled as a cohesive mass and placed and repositioned on a pizza crust without tearing, breaking or smearing of the disk. The pizza sauce disk may optionally include cheese and assorted pizza toppings. To form a pizza with the present disk, the disk is removed from the support surface and is combined with a pizza crust shell. The pizza may then be cooked and served.

Abstract: A seafood product, generally having the appearance of a single large shrimp, is made from two or more shrimp carcasses. A first of the shrimp carcasses has a throughhole formed in it and may have the shell left on its tail segment. The other shrimp, on the other hand, is completely shelled. The tail segment of a completely shelled shrimp carcass is inserted through the throughhole in the first shrimp carcass, and may be thereafter split axially. The spread apart split portions of the inserted tail segment can act to mechanically interconnect the two shrimp carcasses into a composite seafood product that can be handled in a thawed or a frozen state. The composite seafood product may mimic the appearance of a butterflied shrimp, or of a round shrimp, or it may appear unlike any naturally occurring shrimp.

Abstract: A process and packaging for shrimp, bacon wrapped, and coated in sauce, in which the product is vacuum sealed within packaging before being flash frozen for shipping and storage.

Abstract: A process of making a composite shrimp product from at least two individual deheaded and peeled shrimp and a shrimp product made by the process. A bonding agent is applied to at least one of the shrimp and the two shrimp are placed in contact with each other such that the bonding agent holds the two shrimp together.

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: A multi-layered pizza product includes multiple dough layers and multiple ingredient layers. A cheese or other ingredient layer is disposed between a first, bottom dough layer and a second dough layer disposed in a middle portion of the pizza. The cheese layer preferably includes a blend of different cheeses and has a relatively reduced moisture content in a desired range to reduce the amount of steam produced during baking. The second dough layer preferably includes at least one vent opening to vent steam that is produced by the cheese during baking. The second dough layer supports an additional ingredient layer that includes tomato sauce, cheese, and/or other traditional pizza topping ingredients. A method of producing a baked pizza product requires only a single, continuous baking step, greatly reducing the lengthy preparation time typically required for multi-layered pizza products.

Abstract: A pizza sauce composite preform and a method for making the same are provided. The pizza sauce composite preform comprises a pizza sauce which includes a heat-reversible gelling agent. When activated, the gelling agent causes the pizza sauce to at least partially congeal at room temperature or below so that it may be retained in place on a non-edible support surface. Upon further cooling, the pizza sauce forms a more complete gel structure which, even after warming to room temperature, allows the preform to be handled as a cohesive mass and placed and repositioned on a pizza crust without tearing, breaking or smearing of the disk. The pizza sauce composite preform may optionally include cheese and assorted pizza toppings. To form a pizza with the present preform, the preform is removed from the support surface and is combined with a pizza crust shell. The pizza may then be cooked and served.

Abstract: A sandwich preparation apparatus includes a food material conveyor having an upstream end region and a downstream finishing end region. The bottom part of a sandwich or burger, including a bun half or slice of bread, has sauces and condiments, and a patty if necessary, automatically added by a first automatic fixing section in the upstream end region. The upper part of the sandwich, optionally including additional sauces, condiments, and patties, is completed by a second automatic fixing section in the downstream finishing end region. Between the two regions is a manual fixing section for an operator to manually add various food materials to the sandwich. The operator controls the automatic fixing sections through first and second input devices and an order display device. The operator is able to change the order or sequence of sandwiches between the upstream end region and the downstream end region using the second input device.

Abstract: The present invention relates to a process for making a food product having an outer grain shell component comprised of visible, cooked cereal grains or parts of cereal grains, joined together, enclosing or enveloping completely an interior filling component comprised of foods that are substantially free of cereal grains. The food product is subsequently heated to firm the texture of the outer grain shell component.

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: A non-spread, sliced peanut butter product containing chunky peanut butter, powdered egg white, flour, and an emulsifier. The ingredients are mixed together, pressed or extruded into sheets which are separated by waxed paper into pieces the size of a bread slice and about 0.2 inches thick.

Abstract: A method for preparation of a pasta-based foot product is disclosed The method comprises several steps. Pieces of pasta are cooked to form pieces of cooked pasta. The cooked pasta is mixed with a binding composition comprising a binding agent that is either soy protein or an egg white composition consisting of either egg whites or a mixture of powdered egg white and water. The pasta and binding agent are mixed in a cooked pasta to binding agent weight ratio of from about 40:1 to about 10:1, to form a pasta/egg white mixture. A desired amount of the mixture is formed into a desired shape and the desired shape of mixture is baked until the pieces of cooked pasta adhere together, yet remain moist A pasta-based food product prepared by such method is also disclosed.

Abstract: Green plant leaves (herbs) are blanched with an aqueous medium having a pH of 6.5 to 11 and heated at a temperature of 80.degree. to 102.degree. C. The reverse surfaces of the blanched herbs and/or the upper surfaces of dough sheet units are coated with an aqueous coating medium such as an aqueous solution of pullulan or gelatin, followed by attachment of the herbs to the dough sheet units. The dough sheet units-cum-herb(s) are baked to produce baked confectionery products with a bright green herb(s) free from the grassy smell and hardly liable to be discolored. The dough sheet units may be either of a single-layer structure or of a multi-layer structure including a vegetable-containing layer(s). According to the foregoing process, biscuits, pies, crackers, bread, etc. with a healthy touch can be produced.

Abstract: A free-flowing granulated riboflavin product has granules comprised of from about 75 to about 99.5 weight percent riboflavin. The riboflavin product exhibits a flowability index of from about 75 to about 750.

Abstract: Methods of preparing simulated eggs, preferably chloesterol-free, capable of having the yolk and liquid egg-white together but in separate phases, so that upon cooking, the simulated eggs look and behave like natural eggs. This is achieved by heating the simulated yolks, which contain a negative thermoreversible gel former, such as albumin, until a shell or crust is formed around each yolk, while the inside of the yolk remains still liquid. It may also be achieved by breading a frozen simulated yolk with special types of hydrocolloids. Also, yolks made according to the above methods.

Abstract: Food products comprise a filling, enclosed in a bread-like casing have an intermediate cake layer (with a fully developed cellular crumb structure) having a specific volume of 1.5 to 4.0 m.sup.3 /kg and a fat content of at most 20 wt % based on the total recipe of the cake batter. The cake is preferably formed from a batter having its oil or fat phase in form of an O/W-emulsion, comprising water-soluble proteins and a specific combination of emulsifiers, comprising a C.sub.12 -C.sub.24 fatty acid acyl lactylate. Also a process of making the said food products and the use of the cake material as a moisture migration controlling agent and as a softness imparting agent therein has been disclosed.

Abstract: A relatively uniform distribution of discrete, separate particles of edible powder such as starch or flour that adhere to the surface layer of the tortilla is used to prevent sticking of tortillas, one to another, when stacked in a package. A resilient foam sponge roller is used to first reservoir, and then compressively apply the particles to the surface of the tortilla.

Abstract: Novel composite food products comprising a first, soybean protein-based food material and a second, minced meat-based food material which are bonded to each other, and their production processes are disclosed. These food products have any desired shapes. These food products have remarkably improved texture and taste in addition to a moderate heaviness when eaten.

Abstract: The invention consists of the following steps:(a) continuously feeding n1 containers with fresh liquid egg white and n2 containers with fresh liquid egg yolk, the containers having the same shape and being made of a material inert to microwaves, the sum of n=n1+n2 being equal to at least two and n1 being either equal to n2 or different from n2 by one unit,(b) subjecting each liquid egg product to the action of microwaves so that it coagulates in the container, in the form of a homogeneous layer, without however reaching the hard cooked state,(c) extracting the layers from the containers and superposing the extracted layers so that a layer based on liquid egg white alternates with a layer based on liquid, egg yolk, and(d) subjecting the superposed layers to a complementary heat treatment to achieve the desired degree of cooking while at the same time ensuring the complexing of the different layers.

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

Abstract: There is provided a process (and resulting product) which includes tenderizing and flattening of a cut of meat, coating the product with a wash of milk and egg protein and then a fine cracker meal (including wheat gluten) to produce a coating having adhesive qualities, modifying the shape of the product by overlapping edges, applying deforming pressure to the product to form a unified structure and causing adherence of the edges, and finally recoating the product to produce a uniform meat product with a breaded appearance. In commercial production this final product is then frozen and packaged for distribution.

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

Abstract: 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: Disclosed is a process for the production of a low cholesterol all-vegetable meat analog from texturized vegetable protein (TVP) resembling a natural meat product in appearance, texture, flavor, cooking characteristics, and eating qualities, comprising:(A) hydrating TVP;(B) disintegrating the TVP;(C) washing the TVP;(D) dehydrating the TVP;(E) denaturing and dehydrating, or dehydrating, the TVP from step (D) and combining the TVP with a hydrated binder and additional ingredients, or combining the TVP from step (D) with a binder and additional ingredients without hydration, thereby giving a mixture of the TVP, binder and additional ingredients having a desired range of moisture level;(F) stuffing the mixture into a casing; and(G) heat-setting and sterilizing the stuffed mixture for a time and at a temperature effective to complete binding and sterilization.