Abstract: Coated and shaped popped popcorn products may be prepared from a coating and a binding composition possessing a thermoplastic melt temperature substantially lower than preparatory melt and thermoset properties of conventional popped popcorn coating and binder compositions. Popped corn kernels coated and bound together with the coating compositions possess exceptional physical and chemical attributes under divergent environmental conditions. The edible coating compositions are formulated at a high sweeteners solids level along with a hydrophillic film former (e.g. gelatin, egg albumin, etc.) and a high fat component content level. The coating and binder systems possess remelt properties, and the products may be cooked in a microwave oven.

Abstract: This invention relates to a novel poultry product resembling a slice or chunk of poultry breast meat, but which in fact comprises two relatively thin slices of poultry breast meat having laminated between them comminuted e.g. mechanically deboned and/or ground poultry meat so as to provide a unitary product which appears as an integral piece of meat although its interior is actually comprised of many individual pieces of meat, bound together. The poultry product of the invention when served cold, at room temperature, or when heated for serving, can be sliced without a high degree of desintegration, crumbling or falling apart. Where poultry dark meat is used in the composite of the invention preferably the dark meat has been at least partially decolorized so that the visual effect upon viewing a cross section of the composite is one of a poultry white meat or at least relatively light meat product.

Abstract: Disclosed are improved, dual textured food products comprising a portion of one texture and a second portion of a different texture that exhibits enhanced shelf life stability. Preferred food products are fruit snack pieces comprising a soft, supportive, fruit-containing shell portion and a second, more fluid, variably textured core portion. The shell portion can comprise a dehydrated fruit puree composition. The core portion can comprise novel w/o emulsions characterized by low fat levels and defined gelled phases.

Abstract: A meat product which can be easily handled and portioned when cool, but separates into individual slices of meat when warmed is produced by mixing a temperature sensitive binder when such binder is in warm, substantially liquid form with a plurality of slices of meat. The meat-binder mixture is placed into forming means and is cooled to solidify the mixture and form a solid, formed meat product in which, when in cooled condition, the individual slices are bound together in a solid, substantially inseparable meat product. Upon subsequent heating of the solid product, the binder liquefies releasing individual slices of meat.

Abstract: A line is provided for assembling a product including proteinaceous patties having a filling therebetween. All components of the line are mechanically synchronized to maintain a consistent pitch throughout the assembling procedure. Included is a patty forming means that deposits proteinaceous patties such as ground meat patties onto a moving conveyor assembly to thereby define the desired pitch. Edible filling materials such as sauces, condiments and/or cheeses are deposited onto this patty at the given pitch. Another patty is deposited thereover while the product being formed continues to flow on the generally straight-line conveyor assembly. Thereafter, a knitting station impresses projections or pins through the outer periphery of the upper patty and into the lower patty such that, after removal of the pins by the device, the patties are knitted together, and the filling is encapsulated therewithin.

Abstract: A process for the preparation of a precooked pasta product which comprises boiling a raw pasta in acidified water to partially cook the pasta, soaking the partially cooked pasta in acidified water, the cooking and soaking conditions being chosen to give the soaked, partially cooked pasta a pH of from 3.8 to 4.3 and a moisture content of from 61% to 68%, the soaking time being sufficient to enable the partially cooked pasta to absorb a further 3% to 7% water after boiling, coating with acidified cream having a milk fat content from 20% to 40% by weight based on the weight of cream, flush packaging with an inert gas or vacuum packaging, sealing and finally heat processing to complete the cooking.

Abstract: This invention relates to a process for manufacturing a product based on egg in the hard-boiled state, constituted by a plurality of superposed, fast-joined layers, one layer of white alternating with a layer of yolk, of rectangular section. The process consists in the following steps: (a) supplying fresh runny egg white in n.sub.1 moulds, and fresh runny egg yolk in n.sub.2 moulds, the sum n.sub.1 +n.sub.2 being at least equal to two and n.sub.1 being equal to n.sub.2 or different from n.sub.2 by one unit; (b) pre-cooking each runny liquid up to coagulation; (c) removing from moulds; (d) superposing the coagulated layers, a layer of yolk being adjacent a layer of white; (e) cooking the superposed layers, under slight pressure, up to hardening. The finished product is preferably in the form of a cube and is used as aperitive snack.

Abstract: The invention provides a shelf-stable paste-filled shredded cereal biscuits having an extended shelf-stable plurality of textures. A first plurality of net-like sheets of cereal dough are continuously laminated, followed by continuous depositing of at least one extrudate rope filling upon the first plurality of net-like sheets. A second plurality of net-like sheets is continuously laminated upon the at least one extrudate rope to obtain a filled laminate. Each of the net-like sheets has a plurality of generally parallel longitudinal strands and a plurality of crosshatchings which are generally perpendicular to the longitudinal strands. The filled laminate is cut to enrobe the filling and the product is baked. The number of crosshatchings of the net-like sheets adjacent to the filling is greater than the number of crosshatchings of the net-like sheets which are further removed from the filling.

Abstract: A hamburger food product comprising two slices of bread having inserted therebetween a meat product and a container, the container disposed on the top surface of the hamburger meat adapted to house a salad therein and structured to contain a concave configuration disposed at the bottom surface having a circular edge portion for causing the container to tightly adhere to the meat product.

Abstract: A technique for molding pieces of popcorn candy having different geometric shapes that are interfittable, making it possible for the user to integrate the pieces in any desired manner to create art objects that are both displayable and edible and have a flavor predetermined by the user. The technique is carried out by means of a corn popper which converts kernels of corn into a batch of popcorn and a family of molds having different geometric shapes. A bonding agent is prepared by boiling a blend including sugar and syrup to create a molten cream and then adding flavoring thereto. A portion of the molten cream is intermingled with the batch of popcorn and the resultant flowable mix is used to fill the molds. After cooling and hardening, the shaped pieces of popcorn candy are then removed from the mold and interfitted as desired, using the same molten cream to integrate the pieces to form an edible art object.

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: A line is provided for assembling a product including proteinaceous patties having a filling therebetween. All components of the line are mechanically synchronized to maintain a consistent pitch throughout the assembling procedure. Included is a patty forming means that deposits proteinaceous patties such as ground meat patties onto a moving conveyor assembly to thereby define the desired pitch. Edible filling materials such as sauces, condiments and/or cheeses are deposited onto this patty at the given pitch. Another patty is deposited thereover while the product being formed continues to flow on the generally straight-line conveyor assembly. Thereafter, a knitting station impresses projections or pins through the outer periphery of the upper patty and into the lower patty such that, after removal of the pins by the device, the patties are knitted together, and the filling is encapsulated therewithin.

Abstract: A process for the production of lollipops, with the characteristic that it consists of the consecutive forming of two separate lollipop parts from sugar paste, the insertion of a quantity of sweets to be enclosed in the lollipop between these parts and the joining together of the abovementioned parts so that they completely encapsulate the quantity of sweets to be enclosed.

Abstract: A novel sandwich-like food giving a soft feeling to the palate can be produced by heating and drying surimi and then forming the thus treated surimi into first and second continuous sheets; ejecting molten cheese, molten cheese mixed with minced salami, or a raw meat mixture for the manufacture of salami and placing it on the first continuous sheet of ground fish meat so as to form a continuous layer; superposing thereon the second continuous sheet of SURIMI; pressing these components into a sandwich form; drying the resulting sandwich-like product; and then cutting the dried sandwich-like product into pieces of a size suitable for use as food.

Abstract: In a process in which cover sheets and/or coated wafer sheets are joined to form filled wafer blocks, each coated wafer sheet and, if desired, each cover sheet is moved in a stacking location from a lower position to an overlying upper position, the coated upper surface of each coated wafer sheet is joined to the underside of the cover sheet which is in the upper position and which, if desired, has previously been raised to the upper position, or to the underside of the coated wafer sheet which has previously been raised to the upper position, and each complete wafer block consisting of at least two sheets is moved from said upper position out of said stacking location.

Abstract: A method of manufacturing fancy food, comprising adding starch, seasonings and the like to mashed fish meat and kneading them to form a sheet-like kneaded material, heating said material and thereafter drying it to prepare a sheet of fish meat, sandwiching cheese between two sheets of said fish meat to form a food element, vertically pressing said food element by heated roaster plates to melt upper and lower surfaces of cheese to adhere said upper and lower sheets of fish meat to cheese, cooling said adhered food element and setting a water content thereof to approximately 33 to 38%, thereafter cutting the food element to form products, and sealing said products together with a disoxidant into a package bag.

Abstract: The present invention teaches a novel process for preparing a meat analog product, having a texture more closely resembling that of meat, wherein a TVP is heated followed by freezing and thawing. The thawed TVP is combined with a binder composition, formed into a loaf and frozen once again. The frozen product is thawed and cooked.

Abstract: Products such as small chocolate bars, intended to be uniformly aligned on other products passing on a conveyor, such as pieces of dough in the manufacture of chocolate-filled cookies, are placed in a hopper having resiliently mounted walls. Beneath the hopper is a feeder comprising a cylindrical-sector-shaped feeder part. The feeder part includes a slot through which the chocolate bars can be disposed on the pieces of dough. By means of a motor-driven main crank assembly and a supplementary crank assembly, a perturbed sinusoidal motion is imparted to the feeder part, thus ensuring that the chocolate bars are consistently introduced into the feed slot, particularly in the vicinity of the walls of the hopper. A blocking and release mechanism, connected to the feeder and controlled by a sensor unit, ensures that only one chocolate bar drops on each piece of dough.

Abstract: An apparatus for the manufacture of frozen confections includes an endless conveyor, a freezing chamber, means for moving the conveyor along a fixed path externally of the freezing chamber and then through the freezing chamber, a downwardly facing extruder nozzle of established cross sectional shape located above the fixed path, an apparatus for dispensing a lowermost cookie from the bottom of a stack of cookies onto a location along the fixed path including a frame, a substantially horizontal block supported by the frame having a vertical aperture therein, means connected to the block for holding the stack of cookies in vertical alignment with the aperture, a horizontal plate means under the block supported by a first moving means mounted on the frame operable to move the plate means between an obstructing position in which the plate obstructs the aperture to a cleared position in which the plate does not obstruct the aperture, a horizontal finger means above the horizontal plate means supported by a second

Abstract: A shrimp analog product with the taste, texture and appearance of real shrimp is prepared by: extracting from a fish the myofibrillar proteins; solubilizing the myofibrillar proteins with salt; adding to the solubilized protein a starch, flavor and an organic acid to form a paste; heat setting the paste to set the paste and denature the protein; shredding the heat set paste into filaments; mixing the filaments with a protein based binder followed by molding the mixture into shrimp-like pieces; and setting the filament-binder matrix to provide a cohesive shrimp analog product.

Abstract: Cream-coated wafer sheets are conveyed by a feeder conveyor in a first plane to a stacking device. The coated wafers are raised in the stacking device into a second plane and by such a raising are attached to the lower sides of a wafer sheet already in the second plane to form a wafer block which is in a raised position with respect to the feeder conveyor. An uncoated covering wafer sheet is separately supplied to each wafer block such that the covering sheet is delivered directly into the second plane at the stacking point, and a coated sheet is attached to the lower side of this covering sheet by rising up into a position in which its cream coating contacts the lower side of the covering sheet. This separate, direct supply of the uncoated covering wafer sheet is effected by a covering sheet conveyor disposed above the feeder conveyor. The terminal end region of the covering sheet conveyor ends in the second plane at the upstream side of the stacking device.

Abstract: A fabricated food product is prepared by shaping a blend of edible textured protein particles, including single cell protein, bound together with a whey protein concentrate composition having more than 30% protein which is capable of forming a gel at 15% solids within 30 minutes when heated at 85.degree. C., wherein at least 50% of the protein in the whey protein concentrate is whey protein prepared by physical separation techniques.

Abstract: A coextrusion apparatus and method for producing simulated cuts of meat from fat and lean meat is improved by providing in the apparatus, means for the controlled heating of parts of the discharge structure leading from the coextrusion die or of the die structure or of both structures to a temperature during the extrusion procedure substantially no greater than will melt fat interfaced with such structure. The preferred heating means is a water jacket supplied with hot water of suitable temperature.

Abstract: A process for moulding a food product consisting of a plastic mass, such as ice cream, and firm elements, such as biscuits. A multiple-cavity mould open downwards is placed on a fixed platform, a base is arranged in the mould on a vertically displaceable support, the biscuits are arranged between the base and the cavities and the mould is fitted with ice cream while the base is lowered.

Abstract: An improved process is provided for treating skinned peanuts with an edible powder. In the improved process, peanuts including those peanuts which have split into halves are rotated relative to each other while associated with a substantially dry edible powder until the flat faces of half peanuts have an edible powder adhering thereto and two half peanuts become bonded together face to face to form a whole peanut. A tumbler having a drum disposed to rotate about a substantially horizontal axis and having a roughened interior surface is preferably used for rotating the peanuts.

Abstract: Whole pieces of injected and tumbled meat are layered into the bottom of a preformed mold and covered with a mixture of ground meat. Alternatively, ground meat is mixed with additives and/or an emulsion and placed in the mold. The mold is then sealed and air evacuated therefrom. The product is cooked under a vacuum, following which it may be removed from the mold, drained, and repackaged for distribution and sale.

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.

Abstract: A food product comprising a laminar sheet material comprising two edible sheets of different swelling properties, the two edible sheets being bonded together along at least a portion of the surfaces of the sheets. At least one of the sheets is capable of swelling and being deformed in water, and the laminar sheet material is so deformed.

Abstract: There is disclosed a formed food product of microfibrillar protein comprising a bundle of microfibrillar protein having a diameter of fiber of 10.mu. or less and a high heat resistance (A) and a microfibrillar protein having a diameter of fiber of 10.mu. or less and a low heat resistance (B) and optionally one or more fillers and/or other additives, which has similar structure and texture to those of cooked natural meats and has excellent stability to hot water cooking, excellent shape retention and good texture, and hence is useful as an artificial meat product.

Abstract: A foodstuff composed of a texturized protein impregnated with a binder composition comprising gluten, dairy seroproteins, albumin and an edible liquid diluent, e.g. water.

Abstract: A process and apparatus for manufacturing waffle blocks filled with cream are disclosed. Individual waffle sheets are moved on a feeder belt into contact with a coating device for coating on one side and are introduced subsequently into a stacking device where they are individually lifted by at least two oppositely mounted upright spiral feeders that grip the waffle sheets and guide them upwardly in succession against each other until a waffle block composed of a predetermined number of waffle sheets is completed. The completed waffle blocks are pushed by the spiral tracks on a run-off belt and discharged.

Abstract: Containers of sundae-style yogurt having a top layer of fruit preserves are prepared by introducing fruit preserves into an inverted container through an opening opposite the container lid to form a layer of fruit preserves on the inside of the lid, introducing inoculated milk into the container above the fruit preserves, sealing the opening, incubating and refrigerating the contents of the sealed container to gel the milk and produce yogurt, and positioning the container in an upright position with the lid on top. Alternatively, an upright container is partially filled with inoculated milk containing a stabilizing gum, the milk is gelled to produce yogurt and a layer of fruit preserves is introduced into the container to cover the top surface of the yogurt. Intermingling of fruit preserves with the milk or yogurt can be inhibited by providing an edible barrier at the interface between the fruit preserves and the milk or yogurt.

Abstract: As a plurality of rows of baked cookie halves, each having a flat side and a rounded side, leave the oven-cooler on a transfer conveyor belt they are allowed to fall off the end of the belt onto a lower conveyor belt. Every other row is allowed to free-fall with the result that they flip 180.degree. in mid air while the remaining rows are guided by a slide which is moved into position so that alternate rows of cookie halves on the lower conveyor belt are disposed with the flat side up and the flat side down, respectively. A filling is automatically deposited on the cookie halves having the flat side up and a vacuum pick-up device raises each row of cookie halves having the flat side down and deposits them on the filled cookie halves as they pass underneath.

Abstract: A tapered nozzle slightly compresses a mass of ground frozen meat to form a cohesive mass while retaining the spaghetti-like shape of the ground strands to aerate the cohesive mass. A positive displacement pump forces the meat through a grinding plate and then through the nozzle to a rotating involute knife to form patties of frozen ground meat in a continuous process.

Abstract: Disclosed is a process for preparing large chunks or loaves of textured protein material. The process in its preferred aspects comprises: forming a plurality of substantially unpuffed, fibrous protein strips by compressing, elongating, and heating an aqueous dough mixture and releasing the compression; fibrilating the strips; soaking the strips in a binder medium based on egg albumen; layering the strips to align the fibers and to substantially eliminate voids; and heat setting the binder, preferably by microwave energy.

Abstract: A process for producing sausage casings is provided, wherein strips of intestine which have been rendered porous and sticky are joined with overlapping edges on a mandrel, and dried, at least the edge of the stuck product being dried and its stickiness being decreased only to the extent that the intestine material can be moved along the mandrel as a tube, whereafter the operation is repeated using this edge as joining element, and after the desired length of casing has been obtained, the still sticky part thereof is dried completely. If desired, casings can be made of two layers of strips or of one layer of strips with a proteinaceous coating in which case in each sticking operation a single-layer edge is used as joining element, while furthermore, a netting can be applied between two layers of intestine strips or between such a layer and a proteinaceous coating.

Abstract: A meat-based, intermediate-moisture animal food is disclosed containing egg as an essential ingredient. The product is formulated by a process designed to preserve the identity and discernible character of the egg component.

Abstract: A shaped protein food product comprising edible textured protein particles bound together by heat-set soybean protein isolate.

Abstract: A method of providing cheese slices that do not adhere together wherein there is used a composition of matter consisting of a fat material in powder form applied to one or both sides of each cheese slice.

Abstract: Meat-like foods having a perceptible fiber bundle structure resembling that of natural muscle meat are prepared by mechanically interlocking edible protein fibers, such as spun vegetable protein fibers, in groups, which are subsequently assembled into a mass and set to a coherent body with an edible binder, preferably a heat-coagulable protein. The fibers in the bundles may be entwined or enravelled by the turbulence of a fluid jet, such as air or water, or by being passed between rotating parallel rollers that are reciprocated relative to one another in the direction of their axes.

Abstract: A hollow chocolate article such as an Easter egg is formed by inverting a molded chocolate shell upon another shell in respective molds, the lower shell having been previously formed with an inner coating layer e.g., of chocolate, while the inverted upper shell is provided with an inner coating layer which is still in a fluid state when the shells are superimposed, so that some of the material of the inverted inner layer flows on to and is welded to the peripheral surface of the previously formed inner layer of the lower shell, to form an internal seam without discoloration.

Abstract: A shaped protein food product comprising edible textured protein particles bound together by heat-set 7S soybean protein isolate.

Abstract: A method of preventing the adherence of food products by applying a fat material in powder form to at least one surface of the food product.

Abstract: A protein food product comprising a mixture of edible protein fibers, and a stabilized fat consisting of 85-95% by weight edible triglyceride and 5-15% by weight ethyl cellulose.