Abstract: A method and apparatus for making a food product where in a precooked meat or vegetable item is sealed in a special dough and dough container such that where the dough has been specially designed to allow the baking of ingredients to remain moist on the inside while forming a crust on the outside. A small vent is formed on the dough. The item is then baked in an oven and can be either served immediately afterwards, or can be frozen for later heating and consumption.

Abstract: The present invention relates to the field of frozen convenience meals. More particularly the invention relates to frozen layered pasta products that are conveniently reheated from frozen form for consumption.

Abstract: The present invention is directed to microwaveable grilled cheese and grilled cheese and meat sandwiches that include an edible, lipid based moisture barrier. The edible moisture barrier includes an edible microparticulated high melting lipid and an edible low melting triglyceride blend.

Abstract: Disclosed is a process for continuous casting of edible cellulose-containing film sheets having unique physical characteristics. The cellulose film sheets have diverse applications in the processed food industry.

Abstract: Methods for making an uncooked extruded dough product are provided, comprising extruding a dough composition of pre-gelatinized starch comprising at least about 75 percent of amylopectin, flour, leavening agent and water through a die under conditions so that the dough composition does not exceed 140° F. throughout the extrusion process. The resulting dough product when cooked has a baked specific volume of greater than about 3.0 cc/g. Products of this process, including filled products, are also provided.

Abstract: A method and apparatus for producing co-extruded pasta such as stuffed rigatoni and for providing the ability to make a plurality of end crimps with a single die. The method involves distributing pasta dough from an extruder to multiple co-extrusion die inserts that are arranged in a straight line. The straight-line design allows the co-extruded dough strands to drop directly into a single crimp/cut die that has a selected straight, angular or other cut. The invention may be adapted and utilized on any new or pre-existing pasta dough extruders.

Abstract: A protective coating or film is applied to at least a portion of the outermost surfaces of the outermost layers of a farinaceous product including a high solid fat index lipid or hard butter to form an outer high solid fat index layer. Reheating the product in a toasting environment from a refrigerated or frozen state causes the high solid fat index layer to transfer heat into the interior of the food product by continuously melting and resolidifying in a controlled way to limit toasting while absorbing into the surface of the product at a rate limited by the high solid fat index. The film serves as a protective barrier which limits toasting (i.e., browning) in the toasting environment by conducting heat into the interior of the product and to prevent moisture escape from the product during refrigerated or frozen storage and during the reheating process.

Abstract: A method of preparing a partially thermal treated dough intermediate which has reduced tendency to adhere to the processing apparatus is disclosed. The dough intermediate is thermal treated to create a temporary impermeable barrier on each of the layers of the intermediate.

Abstract: The frozen pie dough product according to the invention contains a cereal flour, water and a fat as the main components, has a multi-layer structure having voids, has a pie dough density of 1.01 g/cm3 or more and less than 1.085 g/cm3, and contains unreacted chemical leavening agents remaining therein. By baking the frozen pie dough product even in a short time in a high-power oven after freezing, it is possible to give a product which is in a stable and well-risen state with a layered texture, can be easily baked and has a crispy texture.

Abstract: The food preparation kitchen of the present invention provides an arrangement and method of use of kitchen equipment to facilitate a combination of batch preparation and made-to-order assembly of fast-food sandwiches.

Abstract: A crustless sandwich made from two slices of baked bread. The sandwich includes first and second matching crustiess bread pieces. The bread pieces have the same general outer shape defined by an outer periphery with central portions surrounded by an outer peripheral area, the bread pieces being at least partially crimped together at the outer peripheral area. A central composite food layer is positioned between the central portions of the bread pieces and spaced inwardly of the crimped outer periphery area. The composite food layer includes a first and second layer of a first food spread and a second food spread that is substantially encapsulated between the first and second layer of the first food spread. The first food spread is nutritionally enhanced.

Abstract: A grooved, pre-proofed, freezer-to-oven pizza crust dough. The dough includes a top surface for a pizza filling, and a bottom surface opposing the top surface and contacting a pizza pan. The bottom surface of the dough defines a plurality of grooves which provide the dough with a uniformly cooked surface upon baking the dough.

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 of preparing a pizza is disclosed comprising the steps of forming a pizza shell, applying a predetermined quantity of pizza or tomato sauce to an upper surface of the pizza shell to form a pizza base, cooking the pizza base for a first predetermined time period at a first predetermined temperature and subsequently cooling the pizza base having a still moist sauce thereon to at or near room temperature. Once cooled, a predetermined quantity of pizza toppings are placed on the moist sauce including at least one of additional pizza sauce, cheese, meats, vegetables and spices is applied to the pizza base with the pizza now being fully prepared and either placed in a refrigerator for future use or further heated for a second predetermined time period at a second predetermined temperature and subsequently served to the consumer. By preparing the pizza in accordance with this method, the cheese and pizza sauce are prevented from blending with one another prior to consumption of the pizza by the consumer.

Abstract: The present invention relates to a coated parfried food product suitable for frying, oven baking or microwave heating wherein the coating of said food product comprises 45% w/w to 65% w/w native wheat starch, 10% w/w to 35% w/w dextrin and 10% w/w to 20% w/w rice flour. The coated product has a crispy coating, a reduced oil-pick-up, a retarded moisture transmission, an extended holding time and a non-sticky surface. The food product is coated by applying an aqueous batter mix.

Abstract: A sandwich is prepared by initiating toasting two layers of baked bread concurrently with grilling sandwich contents on a griddle, and then disposing the sandwich contents on a surface of at least one of the layers of bread. An impinging oven performs the toasting step, and the bread has been lightly baked prior to the toasting step. The method yields a heated sandwich while avoiding the loss of flavor often coincident to volume production.

Abstract: Microwaveable pizza crusts, which when heated in a microwave oven, rise in a manner similar to conventionally-baked pizza crusts. Such pizza crusts are mesophase gel-containing. Moreover, such mesophase-containing pizza crusts, when microwaved, do not only rise as is observed with conventional pizza crusts, but microwave treatment of these pizza crusts results in highly palatable and crisp pizza crusts, similar to those that are conventionally prepared. The mesophase gels formed herein for use in pizza crust are highly viscous, even in the absence of polymeric protein or polysaccharide thickening or bulking agents. The mesophase gel is formed using at least two emulsifiers and an aqueous phase. The addition of the mesophase gel to the other pizza crust components results in a leavening action, and contributes to the palatability and firmness of the resulting pizza crust.

Abstract: The present invention comprises a method for making a flavor and color carrier that forms a smearable particle. The method comprises preparing a mixture of sugar and an edible particulate selected from a group consisting of corn cereal or corn flakes, rolled oats, rice, rice particles, high fiber, high protein starch bearing cereal grain, and potato particles. The method also includes extruding the mixture without crystallizing the sugar and cutting the extruded mixture to form flavor and color carriers.

Abstract: A method for preparing meat products and a chip in a convenient and ready-to-eat form in a manner that is intended at preserving the meat flavor once part of the chip. The present invention provides an edible chip arrangement or similar foodstuff which includes a grain product such as wheat, rice, or corn, as well as a meat product sandwiched between at least two chips. The meat product can be a variety of types of meats, including, for example, pepperoni and beef jerky.

Abstract: A method for making a laminated pizza crust is disclosed herein. The pizza crust is produced by resting a formulated dough mixture, cutting the dough, rolling the dough into a sheet, extruding high-melt margarine on to the sheet and folding it over the margarine to form a fatted dough, stretching the fatted dough, piling the fatted dough onto itself to create several layers, stretching the dough a second time, piling and rolling the dough again, stretching the dough a final time to a predetermined thickness, puncturing the dough sheet, cutting the dough sheet into pre-determined pizza shapes, and finally baking the shapes. The baked crust can be topped with pizza ingredients and frozen. Upon reheating by the consumer in either the microwave or a conventional oven, the crust exhibits an improved texture, flakiness, and flavor.

Abstract: A method of baking bread from dough including the steps of preparing the dough, rolling out the dough into a flat strip in the range of approximately 1-30 mm, cutting the strip of dough into pieces, baking the flat pieces of dough in an oven for a short time (in the range of approximately 2-8 minutes) at a temperature in the range of approximately 250-270° C. and cooling and, if desired, packaging the flat pieces of baked bread. The method of the present invention saves a great deal of time, energy and labor, and results in an attractive product. The invention also includes the resultant bread and a cutting means for use with the method.

Abstract: To facilitate baking a frozen dough product in an oven, the dough product is formed over an edible film or substrate that may have a plurality of die-cut holes. This film serves as a baking substrate and obviates the need for a baking pan. The film is formed with the dough product that adheres to the dough during pressing. The end user may thus remove the frozen dough product together with the film from a packing preform and place the dough product and film assembly on an oven rack for baking. As the dough thaws, the crust will loose its stiffness. The film however, will prevent the more pliable crust from distending through the oven rack before the dough has become baked and rigid. The film forms a support that restrains flow of the dough, while at the same time the permits the escape of gases from the bottom of the crust and ensures uniform baking. During baking, the film is absorbed into the dough product.

Abstract: A savory snack product with two layers of a whipped and baked savory sponge and a filling in-between, with the sponge having an aw value of between about 0.6 and 0.85, a pH value of between about 3.5 and 5.5 and an overrun of between about 30 and 170%, and the filling being a water-in-oil emulsion that has an aw value of between about 0.6 and 0.85, a pH of between about 3.5 and 5.5 and an overrun of below about 150%.

Abstract: A baked food product is described including a filling surrounded by a baked layer. An edible encapsulant layer surrounds the filling and is disposed between the filling and the baked layer. The encapsulant layer may be formed of a protein encapsulated starch and serves to maintain separation between the filling and the surrounding baked layer during initial baking and during subsequent storage and re-heating, even in cases of a liquid type filling. A baking method is described in which a baking mixture is prepared including at least one leavening agent provided in a predetermined amount. The baking mixture is then baked in a way which limits expansion of the baking mixture to establish a baked density of the baked product and such that the predetermined amount of the leavening agent is sufficient to limit the time required for baking the baked comestible. The predetermined amount of leavening agent may also serve in forming an enhanced thin crust surrounding the baked product.

Abstract: Method of filling a bagel or a bread product having a hardened outer surface and softer interior. The outer surface is broken by the sharpened end of a filling spout. The bagel or bread product is moved relative to the spout to shroud the spout and push aside the softer interior. The spout eventually extends most of the length of the bagel or bread product, but its sharpened end is not positioned to break through. The bagel or bread product is moved relative to the spout in the opposite direction to a partially withdrawn position. Foodstuff is injected through the spout and into the channel formed at the partially withdrawn position. The bagel or bread product is further withdrawn and foodstuff is injected again. Finally, the bagel or bread product is withdrawn sufficiently to separate from the spout.

Abstract: A method of preparing parbaked food products, such as pizza crust shells, apparatus and dough formulation used therein, and the product produced by the process. The process comprises the steps of providing a dough including flour, sugar and water, and preferably also a leavening agent such as instant yeast. The dough is rounded, first proofed, panned, pressed and second proofed. The prepared dough piece is then steam hydrated under conditions sufficient to cause moisture absorption and a resultant increase in moisture content throughout the dough. Then the hydrated dough piece is immediately sequentially parbaked until gelatinization of the starch is complete. At least one parbaking condition is adjusted selected from the group consisting of initial dough temperature, oven temperature, parbaking time, dough absorption and dough thickness and coordinated with the moisture content condition of the dough upon completion of the steam hydration for thereby delaying external browning of the dough.

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: Edible laminated dough is made with a water continuous lamination dispersion. The lamination dispersion includes a combination of hydrocolloids. Expressed on the non-fat contents of the lamination dispersion, 0.5-40% protein hydrocolloid and 0.1-60% non-protein hydrocolloid or gelatin are included. The water content of the lamination dispersion is 15-90%, the fat content 0-80%. From the dough e.g. puff pastry, croissants and Danish pastry can be made having good structure and taste. With the laminated dough a wider range of laminated baked products can be obtained, e.g. containing less or nutritionally more attractive fat having a different taste profile. A preferred combination of hydrocolloids is aggregate gel forming maltodextrin and sodium caseinate. Another preferred lamination dispersion is based on cheese not containing melting salts.

Abstract: A fully baked or fried multi-layered toaster product comprises a first layer and a second layer wherein the first and second layers are constructed of dissimilar materials. The first layer provides the structural properties required for a toaster product while the second layer provides enhanced characteristics such as taste, texture, and other organoleptic properties. The multi-layered toaster product contains dissimilar dough or batter types and can further include filling and/or particulates and/or toppings.

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: In a method of cooking pasta, a first layer (4) of tomatoes or tomato sauce is laid on the bottom of a pan (1) of anti-adhesive material, then a layer of pasta (3) to be cooked is laid uniformly on the tomato or tomato sauce layer (4). The pan is covered with a lid (5), and the tomato sauce layer (4) is brought to the boil and kept boiling until the pasta is completely cooked. The pan (1) has a bottom of anti-adhesive material with a set of valleys (2) of such dimensions as to allow flows of steam to be generated, whereby the turbulence within the pan is increased.

Abstract: An article and method of making sandwiches. The article has a floor and a pair of side walls and is open along the top and at least one end and is sized to have a floor width which is equal substantially to the width of a sandwich to be made therewith and a side wall height which is at least equal to about the height of a sandwich to be made therewith. A bread portion of a sandwich is placed on the floor and between the side walls, and additional sandwich portions are stacked on the bread portion and between the side walls whereby the side walls constrain the sandwich over its height from falling apart as it is being stacked so that sandwiches may be made faster and with greater efficiency.

Abstract: A baked food product comprised of a yeast-leavened, bread-like crust completely enrobing a cheese filling. The product may be shaped for reheating in a toaster or toaster oven or on a grill. The filling may have particulate food particulates added, such as diced meat and/or vegetables.

Abstract: A method of producing filled fresh or dried pasta comprising a filling enclosed in at least one piece of rolled pasta dough having a moisture content of from 25% to 40% and comprising a peripheral portion and a substantially central portion for receiving a filling in which at least one notch is formed in the peripheral portion of at least one piece, the notch affecting the central portion receiving the filling; the filled pasta which can be produced by the method has better characteristics of consistency and palatability than the corresponding conventional filled pasta, upon cooking.

Abstract: A filled dough product having a plurality of dough sticks is provided. The plurality of dough sticks of the filled dough product can be connected by a web of dough. Each dough stick from the plurality of dough sticks can be separable from the plurality of dough sticks along a break line in which liquid starch had been applied.

Abstract: Filled wafer blocks are made by feeding preliminary blocks at a lower level to a stacking station and then feeding a wafer sheet coated on an upper side with a spread to that location, gripping them and inverting them as they are laid on the lower block to form a filled block in the production of filled wafers and the like. The filled wafer blocks can also have uncoated sheets laid onto the blocks.

Abstract: Flour blends which contain waxy wheat flour and which are suitable for the preparation of deep fried foods, steamed Chinese manju, dough sheets, okonomi-yaki, and takoyaki are described. These flour blends make it possible to obtain foods which have excellent texture and flavor when consumed immediately after preparation or after being heated or thawed.

Abstract: A composite food product for consumption after microwave heating is obtained by preparing a dough with, by weight, from 55% to 65% flour and from 28 to 40% water, the dough is baked to obtain a bread so that the bread has a water content of from 17% to 22% less than a water content of the dough, and then the bread, after advantageously being allowed to rest for from 1 day to 7 days at a temperature of 4.degree. C. to 10.degree. C., is sliced, to provide a slice or slices having at least one crumb surface which then is toasted and after which, a food composition topping, which may be in an amount, by weight based upon the composite product weight, of from 50% to 75%, is placed upon the toasted crumb surface, and then the composite product obtained is packaged and refrigerated or frozen.

Abstract: A flavored shake drink is prepared from a prepackaged neutral flavored mix stored within a serving cup. A flavored syrup is selected and dispensed through a dedicated nozzle carried by a housing. Each of a plurality of nozzles is in fluid communication with a corresponding solenoid control valve which controls the flow of the selected syrup pumped from a bag-in-the-box styled reservoir. One reservoir is provided for each of the selected flavors. A manually activated programmable timer controls the length of time that the solenoid activated valve remains opened thus providing a preselected amount of syrup into the cup. Switches are provided for doubling and halving the amount of the preselected quantity of syrup when creating varying single flavored and combination flavored shakes.

Abstract: A method for making a laminated pizza crust is disclosed herein. The pizza crust is produced by resting a formulated dough mixture, cutting the dough, rolling the dough into a sheet, extruding high-melt margarine on to the sheet and folding it over the margarine to form a fatted dough, stretching the fatted dough, piling the fatted dough onto itself to create several layers, stretching the dough a second time, piling and rolling the dough again, stretching the dough a final time to a predetermined thickness, puncturing the dough sheet, cutting the dough sheet into pre-determined pizza shapes, and finally baking the shapes. The baked crust can be topped with pizza ingredients and frozen. Upon reheating by the consumer in either the microwave or a conventional oven, the crust exhibits an improved texture, flakiness, and flavor.

Abstract: An improved apparatus and method for sealing the seams of ravioli in commercial production. The improvement includes applying dry steam to the top surface of the bottom layer of pasta dough and to the bottom surface of the top layer of pasta dough before crimping the seams together. Steam is applied via a pair of steam manifolds adjacent the pasta layers and increases the adhesiveness of the pasta.

Abstract: A baked pizza crust is provided having a water activity in the range of about 0.6-0.85, the baked crust being suitable for use in a refrigerated, ready-to-eat pizza kit. Also provided is a kit for preparing ready-to-eat pizza, the kit including pizza crust, pizza sauce and one or a plurality of pizza toppings which are hermetically sealed from the external atmosphere in a package having a base tray and a top fitted and sealed to said base tray. Preferably, each food item is in a separate compartment sealed from the other food items to substantially retard or prevent flavor, moisture and microbial migration from one food item to another.

Abstract: A method of making a pizza with the crust being in the center includes providing a thin layer of dough having first and second sides and further providing the traditional ingredients including tomato sauce, at least one cheese, meats, vegetables, and fruits; applying ingredients to the first side of the thin layer of dough; turning the thin layer of dough upon the first side upon a pan having a mesh surface; applying selected ingredients to the second side of the thin layer of dough; and evenly cooking the pizza on both sides with the dough forming a crust in the center and having the ingredients on both sides of the crust rather than on one side only.

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 process for the production of a pre-cooked, high moisture, shelf-stable or refrigerated, acidified filled pasta comprising a filling within a dough skin which comprises mixing pasta ingredients together to form a pasta dough, forming the dough into a sheet suitable to form the skin of the filled pasta, encasing a filling having a water activity of less than 0.93 and a pH of above 4.6 within the dough sheet to give a raw filled pasta, cooking the raw filled pasta in acidified water to a pH of above 4.6 to a moisture content of from 55 to 70% by weight, partially drying to achieve a moisture content of from 40 to 55% and a water activity of less than 0.93, and finally packaging the cooked pasta either with heat processing or under modified atmospheric conditions.

Abstract: Method and apparatus applies a strip or stream of fluid to a moving dough sheet. The apparatus has a fluid flow regulator coupled to a fluid source providing positive pressure, and a nozzle coupled to the fluid flow regulator and disposed proximate the dough sheet such that drops of fluid emerging from the nozzle contact the dough sheet before falling from the nozzle.

Abstract: A folded pastry product and method for making the product are disclosed herein. The product incorporates a layered dough and fat pastry shape having a first end and a second end, a first flanged portion adjacent the first end and a second flanged portion adjacent the second end, each of the flanged portions including at least a pair of flanges and a narrowed area having side edges for holding the filling product. The flanges are overlapped to provide a recessed and sealed area for holding the filling product. The general shape of the pastry allows for efficient cutting from the pastry sheet and allowing for a minimum of wasted dough product. A method is also disclosed wherein a layered dough pastry shell is formed by cutting a shape from a sheet of layered dough, applying a filling to the shape, folding flanges of the dough shape in an overlapping fashion, indenting the flanges to clear a sealing area of filling before being sealed with a crimper.