Filling Cavity In Edible Solid Preform With Edible Material Patents (Class 426/282)
  • Patent number: 6355288
    Abstract: A pasta stuffing machine includes a conveyor having mold cups affixed thereto. The mold cups are openable and closeable. A pasta shell is inserted into each mold cup. The conveyor moves the mold cups and pasta shells to a filling station at which a pasta shell filling is inserted within the pasta shell while the mold cup is open. A folding station causes the mold cup to close to fold leaves of the pasta shell on top of one another and around the pasta shell filling. The mold cups are opened downstream of the folding station to allow the pasta shell to exit the mold cup. A rolling station rolls the pasta shell and the pasta shell filling into a final shape.
    Type: Grant
    Filed: December 30, 1999
    Date of Patent: March 12, 2002
    Inventor: Primo DiGiacomo
  • Patent number: 6348225
    Abstract: The present invention provides a method for efficiently making dry-cured meat portions whose weight, size, and shape are easily controlled during manufacturing. The method includes preparing a very thin slice of the cured meat, which is approximately double the size and less than the desired weight of the final portion. To this slice is added a make weight slice of remnants and ham fat, or other binding agent. The “make weight slices” are formed by 1) mixing the lean remnants with semi-emulsified ham fat; 2) placing the mixture into a vacuum stuffer and stuffing the mixture into a fibrous casing; 3) freezing the stuffed casings; and 4) slicing the stuffed casings to form the make weight slices of a desired weight. The make weight slices made according to this method are easy to handle and have a consistent, known weight. The method greatly simplifies the process of making the controlled-weight serving portions.
    Type: Grant
    Filed: March 8, 2000
    Date of Patent: February 19, 2002
    Assignee: SCH Aquisition Sub, Inc.
    Inventors: Virgil L. Stadler, Bradley S. Stadler, Martin D. Stadler
  • Patent number: 6312746
    Abstract: A dual texture pet or animal food product having inner and outer components. The soft inner component contains a mixture of lipid and solid ingredients and has a water activity, aw, less than about 0.65 and a total moisture content less than about 15 wt %. The outer component is a cereal based shell containing at least one ingredient comprising a carbohydrate, fat, protein or combination thereof, the shell component having a total moisture content less than about 20 wt %. The shell component completely surrounds the soft inner component and is formed by the co-extrusion of the soft inner component within the shell component to form one dual component pet or animal food product.
    Type: Grant
    Filed: February 5, 2001
    Date of Patent: November 6, 2001
    Assignee: Kal Kan Foods, Inc.
    Inventor: Laura Paluch
  • Publication number: 20010019732
    Abstract: Method for producing a food product (5) including a solid casing coating at least one stuffing in a coextrusion device (1) including a coextrusion die (6) fed with the proteic base and the stuffing material(s) including the following stages:
    Type: Application
    Filed: January 5, 2001
    Publication date: September 6, 2001
    Applicant: BONGRAIN SA
    Inventors: Herve Roussel, Daniel Genton
  • Patent number: 6254910
    Abstract: A delivery system for process unstable or sensitive ingredients that consists of a dual texture food product having a first and second component. The first component contains a mixture of lipid and solid ingredients forming a cream-textured matrix that is formed without an aqueous phase and a total moisture content less than about 15 wt %. The first component includes a process unstable or sensitive ingredient. The second component contains at least one ingredient comprising a carbohydrate, fat, protein or combination thereof. The second component has a total moisture content less than about 20 wt %. The second component completely surrounds the cream-textured matrix of the first component thereby maintaining the viability of the process unstable or sensitive ingredient. The food product delivery system is formed by the co-extrusion of the first component within the second component to form one dual component extrudate.
    Type: Grant
    Filed: May 15, 2000
    Date of Patent: July 3, 2001
    Assignee: Kal Kan Foods, Inc.
    Inventor: Laura Paluch
  • Patent number: 6235329
    Abstract: A method of making a composite ice-cream cone having a preformed, closed-bottomed wafer shell. The shell has an inner surface, a length, an outer surface, and an upper edge. A separate, preformed, closed-bottomed chocolate shell has a lower portion and an upper portion, and a filling of a frozen product contained in both said lower and upper portions.
    Type: Grant
    Filed: March 31, 2000
    Date of Patent: May 22, 2001
    Assignee: S.I.D.A.M. S.R.L.
    Inventors: Franco Albino Luigi Grigoli, Ivano Maini
  • Patent number: 6228406
    Abstract: The present invention discloses an impervious inner jacket 16 which may contain an inner edible foodstuff 14 which is encircled by an outer foodstuff 12. The inner jacket 16 has one end which may be equipped with a tear stripe 20 or tie member 28 which provides a means for removing the inner foodstuff 14 from the outerjacket 12. The jacket 16 has a tab 18 on one end which can be grasped by the fingers 38 of the user to help remove the jacket 16 from inside the outer foodstuff 12.
    Type: Grant
    Filed: August 14, 1999
    Date of Patent: May 8, 2001
    Inventor: Anna Borzuta
  • Patent number: 6165527
    Abstract: A machine for making a food product includes a cooking apparatus for cooking an aliquot of dough disposed in a predetermined shape about a cooking member made of a material which has a chemical composition essentially impervious to cooking temperatures. The machine also incorporates a mechanism for extracting the cooking member from the cooked dough, thereby creating a chamber in the cooked dough. This mechanism has a gripper which is disposable in grasping contact with a protruding end of the cooking member, a holder disposable in contact with the cooked dough for restraining the cooked dough, and a motive component operatively connected to at least one of the holder and the gripper for moving the one of the holder and the gripper relative to the other to remove the cooking member from cooked dough.
    Type: Grant
    Filed: March 5, 1999
    Date of Patent: December 26, 2000
    Inventors: Peter J. Wilk, Joshua Weisberger
  • Patent number: 6146681
    Abstract: The present invention provides a porous baked food material having excellent taste and texture. According to the method for the production of the food material, a baked porous food, such as a baked cake is combined with a fat based confectionery such as chocolate. The baked porous food is embedded in a fat based confectionery in its molten liquid state, degassed under a reduced pressure and subsequently returned to ambient pressure. Impregnation of the aerated food material with the fat based confectionery is thereby accomplished.
    Type: Grant
    Filed: May 10, 1999
    Date of Patent: November 14, 2000
    Assignee: Meiji Seika Kaisha Ltd.
    Inventors: Yukata Kuwano, Eiji Okaya, Mitsunori Takahara
  • Patent number: 6117467
    Abstract: Apparatus for preparation of foods and methods for using the apparatus. The apparatus comprises an elongated hollow sleeve having a generally square cross section and a square longitudinal bore. One end of the sleeve is cut at an angle forming a pointed tip, while the other end has an enlarged head attached thereto. A window is cut through the wall of the sleeve intermediate the two ends. An elongated plunger (having a length less than that of the sleeve) is removably disposed within the bore of the sleeve and may be rotated and reciprocated within the sleeve. One end of the plunger has a rounded point, while the other end has an enlarged head which provides a positive stop to passage of the plunger within the sleeve. To use the apparatus to insert stuffings within a body of meat, the plunger is inserted full length into the sleeve, and the sleeve and plunger together are pushed at least partially into the meat. The plunger is then withdrawn sufficiently far to expose the window.
    Type: Grant
    Filed: February 11, 1999
    Date of Patent: September 12, 2000
    Inventor: Thomas W. Huling
  • Patent number: 6027756
    Abstract: A method of forming a natural appearing miniature bone-in ham and a miniature ham formed by the method, the method including trimming a small quantity of ham pieces to remove fat, injecting the ham pieces with a cure solution and macerating and tumbling the injected pieces for a predetermined period of time. A portion of the ham pieces are then placed into a miniature ham stuffing horn or mold, and a substitute bone is precisely positioned into the treated ham pieces by making an appropriately located incision. The balance of the ham pieces is then added to the stuffer or mold in a manner to prevent movement of the positioned substitute bone and the generation of voids. The ham and encapsulated substitute bone are then stuffed into a miniature casing or mold and cooked in a conventional manner.
    Type: Grant
    Filed: December 5, 1998
    Date of Patent: February 22, 2000
    Assignee: Sara Lee Corporation
    Inventors: Richard S. Spratt, Donald V. Julian
  • Patent number: 6015581
    Abstract: The top of bread-product can be removed by a process, wherein the bread-product is subjected to forces, so that a bread product with a bent profile is obtained and subjecting this bent product to a cutting under removal of the top of the product, resulting in a bread product with a cavity within upstanding rims of bread crust.
    Type: Grant
    Filed: February 5, 1998
    Date of Patent: January 18, 2000
    Assignee: Unilever, N.V.
    Inventors: Bruno Reimers, Joseph Mensing, Wilhelm Holtkamp
  • Patent number: 5972374
    Abstract: A new chewing gum with teeth whitener for helping whiten and brighten teeth while helping freshen the breath. The inventive device includes an elongate gum member having a central bore extending along its longitudinal axis. Extending through the central bore to substantially fill the central bore is a whitening gel which includes a whitening agent for whitening teeth while chewing the gum. The elongate gum member is divided along its length into a plurality of separable chewing portions such that each chewing portion includes portion of the gum member and a portion of the whitening gel member.
    Type: Grant
    Filed: April 2, 1998
    Date of Patent: October 26, 1999
    Inventor: Thomas Theisen
  • Patent number: 5962055
    Abstract: Edible cups containing an edible filling are prepared by extrusion-cooking ingredients which include a cereal ingredient and extruding an extrusion-cooked product strip, passing the product strip to a heated pressing device for hot-pressing the product strip while it is still thermoplastic to form cavities in the strip which define cup structures in a row and then, incisions are made between the cup structures, a food product filling is introduced into the cup structure cavity and the strip is cut so that filled cups are obtained.
    Type: Grant
    Filed: March 24, 1998
    Date of Patent: October 5, 1999
    Assignee: Nestec S.A.
    Inventors: Jean-Jacques Desjardins, Roman Deutsch, Ernst Heck, Jean Horisberger
  • Patent number: 5957040
    Abstract: A frozen confection dispensing machine for dispensing a predetermined volume of a frozen confection. The machine includes a user interface and programmable control circuit to allow an operator to select the volume of extruded frozen confection for a particular product. The machine includes a readily accessible hollow member to supply the machine with additional mix without interrupting extrusion of the frozen confection. Further, a plurality of frozen confection dispensing machines are located adjacent a conveyor belt for filling a pastry product with a selected volume of frozen confection.
    Type: Grant
    Filed: December 8, 1997
    Date of Patent: September 28, 1999
    Inventor: Anthony V. Feola
  • Patent number: 5916611
    Abstract: An edible food container has a hollow body having an interior wall and an exterior wall and having a generally flat bottom portion and an open top. The body has a concave curve side opposite to the convex side and has at least one elongated groove on the interior wall extending from adjacent the bottom portion to the body open top so that an edible container can be filled with a fluid material for later freezing and a plurality of containers can be nested together for dispensing from a vending machine. A method of making a frozen edible product includes selecting the edible container apparatus, filling the selected container with an edible fluid while allowing air to escape through the groove on the interior wall of the container, and freezing the edible fluid material in the edible container to provide an edible frozen product, such as ice cream and the like, which can be nested for dispensing from a vending machine or the like.
    Type: Grant
    Filed: November 17, 1997
    Date of Patent: June 29, 1999
    Inventor: Burt J. Bell
  • Patent number: 5902621
    Abstract: Shaped articles of fat-containing confectionery material are formed by extruding a fat-based confectionery material under pressure so that it passes to and through a flow-constriction and a die so that the material subjected to extrusion and the extrudate from the die are in a non-pourable state and so that the material subjected to extrusion plastically deforms and so that the extrudate is plastically deformable, and then while the extrudate is plastically deformable, extrudate is placed in a molding tool and pressed to shape an article which then is demolded, or extrudate is fed to a nip of counter-rotating rollers having depressions which upon passage of the extrudate in the nip between the rollers shape the extrudate.
    Type: Grant
    Filed: October 29, 1996
    Date of Patent: May 11, 1999
    Assignee: Nestec S.A.
    Inventors: Stephen Thomas Beckett, Mark Jury, Malcolm Robert Mackley
  • Patent number: 5900265
    Abstract: Apparatus and method for inserting fillings into foods such as bagels, donuts, other pastries and confectioneries. A base supports a movable platform onto which a restraining device are mounted for fixing a food to be filled in a fixed position. Coiled tubing is provided for insertion into the food and for conveying a filling material into the food. Coiled tubing may be inserted by holding coiled tubing in fixed position and rotating the food. Alternatively, the food can be held in a fixed position and the coiled tubing rotated into the food.
    Type: Grant
    Filed: May 29, 1997
    Date of Patent: May 4, 1999
    Inventor: Kenneth Rutherford
  • Patent number: 5882710
    Abstract: A container, such as a bag or a pouch, is made from a fat-based confectionery material, including such as a chocolate, and is formed by crimping an end or ends of a hollowed tube of the material or crimping edges of a sheet or sheets of the material brought together. The tube or sheet which is crimped is an extrudate which is, upon being obtained from an extruder, temporarily plastically deformable and thereby has a temporary flexibility, and the crimping is carried while the material is plastically deformable.
    Type: Grant
    Filed: November 20, 1996
    Date of Patent: March 16, 1999
    Assignee: Nestec S.A.
    Inventor: Mark Jury
  • Patent number: 5843512
    Abstract: A confectionery article is prepared which has a shell of chocolate wherein chocolate having a temperature greater than 35.degree. C. is poured into an aluminum alloy lost-wax-cast-mold having a temperature of not above -10.degree. C. to form a shell, and a remainder portion of the chocolate which is sufficiently liquid for being sucked from the shell is vacuum-suctioned from the shell to obtain a shell having a hollowed space. The process is carried out in an atmosphere having a relative humidity of less than 60%, and the process further includes depositing a frozen confection into the shell hollow space, and also, a biscuit, particularly one coated by a fatty composition, may be deposited within the shell with the frozen confection and also subsequently enrobed to provide a base integral with the shell.
    Type: Grant
    Filed: March 21, 1996
    Date of Patent: December 1, 1998
    Assignee: Nestec S.A.
    Inventors: Alain Daouse, Christian Mange
  • Patent number: 5820912
    Abstract: A fat-containing confectionery material is passed through an extruder and to and through a flow-constriction die to obtain an extrudate from the die so that the material passed through the extruder and die and so that the extrudate from the die are at a temperature so that the material and extrudate are in a non-pourable state and so that the material passed to the die plastically deforms, and the material is passed by pins positioned in the die so that the extrudate obtained from the die has passages which extend transversely to an extrudate cross-section to obtain a product structure having the passages.
    Type: Grant
    Filed: October 29, 1996
    Date of Patent: October 13, 1998
    Assignee: Nestec S.A.
    Inventors: Stephen Thomas Beckett, Mark Julians Bagby Jury, Malcolm Robert Mackley
  • Patent number: 5807599
    Abstract: A method for making a food product utilizes an aliquot of dough disposed in a predetermined shape about a cooking member made of a material which has a chemical composition essentially impervious to cooking temperatures. The dough is cooked, e.g., boiled or baked, at a predetermined temperature for a predetermined period. The cooking member is maintained in the dough during the cooking thereof. After the cooking of the dough at the predetermined temperature for the predetermined period, the cooking member is removed from the cooked dough, thereby creating a chamber in the cooked dough.
    Type: Grant
    Filed: January 3, 1997
    Date of Patent: September 15, 1998
    Inventors: Joshua Weisberger, Peter J. Wilk
  • Patent number: 5780082
    Abstract: A process for the manufacture of a food product of the pizza type, in the shape of a pocket and edible as a sandwich, and the product obtained thereby. The process consists of: cooking a bottom raised pizza crust with its ingredients, of roughly rectangular shape, in a pizza oven, on the hearth and at the ambient heat of this oven, in the classical manner, up to a point near complete cooking; covering the bottom crust with its ingredients thus cooked with a thin raised pizza crust forming an envelope and enclosing the ingredients in a hermetic manner on the bottom crust, and making it one piece with the bottom crust by its edges; and placing the assembly obtained in the manner in the oven once again so as to cook the enveloped crust.
    Type: Grant
    Filed: September 3, 1996
    Date of Patent: July 14, 1998
    Assignee: Alda Services S.A.
    Inventor: Isabelle Rebeaud
  • Patent number: 5635230
    Abstract: A method and a system for the production of shells of fat-containing, chocolate-like masses. A cooling member (1) having a temperature below 0.degree. C. is immersed in a predosed mass in a mould cavity (2). The cooling member (1) comprises protruding, peripheral engagement parts (4) having a recess (7, 8) which defines a reception volume that geometrically determines the upper, annular rim of the shell (10). This obviates further processing of the shell rim before the shell is joined with other parts. A tight joint is simultaneously ensured.
    Type: Grant
    Filed: August 31, 1995
    Date of Patent: June 3, 1997
    Assignee: Aasted-Mikkoverk ApS
    Inventor: Lars Aasted
  • Patent number: 5626897
    Abstract: An edible food container is formed by wrapping an elongate flat strip of uncooked bread dough around a conically-shaped mandrel to form a plurality of spiral turns with an overlap between adjacent turns of the spiral. The resultant uncooked dough cone is then baked to form an edible, cone-shaped container of soft bread. The bread cone is removed from the mandrel and the hollow interior of the cone is filled with a selected filling.
    Type: Grant
    Filed: May 26, 1995
    Date of Patent: May 6, 1997
    Assignee: Conewich Enterprises L.P.
    Inventor: Ward J. Goldstein
  • Patent number: 5558892
    Abstract: A method and machine for making churros. The machine extrudes churros through a die. The die has a central mandrel so that hollow churros are made which can be filled. The churros are extruded from the machine when an operator rams a crank on the machine. Consistent, high quality churros can be made at high production rates suitable for use in a restaurant.
    Type: Grant
    Filed: October 25, 1994
    Date of Patent: September 24, 1996
    Inventors: Angeles Pelka, Bertha Betancourt, Rogelio Catano
  • Patent number: 5538744
    Abstract: A ridged dough product is made by a method for making a ridged dough. The method includes preparing a dough and processing the dough with a means for providing ridges and valleys on the outer surface of the dough, such as a die. The ridged dough product exhibits a moisture gradient across the thickness of the dough.
    Type: Grant
    Filed: February 22, 1995
    Date of Patent: July 23, 1996
    Assignee: The Pillsbury Company
    Inventors: Dianne M. Miller, Simon A. Almaer, Jeremy A. Heintz
  • Patent number: 5525366
    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.
    Type: Grant
    Filed: September 25, 1995
    Date of Patent: June 11, 1996
    Inventors: Harold W. Zukerman, Rachel B. Zukerman
  • Patent number: 5518746
    Abstract: An indented, invertable food pan may be used to produce combinable halves of a sturdy composite food product. The food pan has an open end, a closed end and an end wall. At the closed end, the end wall has at least one indentation partially or completely surrounding a raised center. The indented end wall divides the pan into two complementary shaped hollow volumes, with each of the volumes adapted to be filled with one of the two food compositions. Removing the food compositions from the hollow volumes produces two complementary food shapes which are then combined to produce a first composite half of the final composite food product. A second identical half formed in the same manner is inverted and stacked onto the first half to produce the final composite food product. In one embodiment, the end wall has a plurality of indentations to define a plurality of hollow volumes at the closed end. Each hollow volume is used to produce a separately concealed filling, with one filling for each serving portion.
    Type: Grant
    Filed: October 25, 1994
    Date of Patent: May 21, 1996
    Inventor: Jacqueline H. Diaz
  • Patent number: 5516540
    Abstract: Articles of ice confectionery are prepared in a cavity formed by a complementary countermould and master mould assembly into which a composition for forming an ice confectionery is introduced. The assembly is cooled for freezing the confectionery composition which then is demoulded in two steps wherein the countermould is heated and removed first and the master mould is heated second for removal of the frozen article.
    Type: Grant
    Filed: March 4, 1994
    Date of Patent: May 14, 1996
    Assignee: Nestec S.A.
    Inventor: Philip I. Cathenaut
  • Patent number: 5505971
    Abstract: A process for the manufacture of an expanded hollow confectionery which allows charging of an fatty confectionery dough by an injection method. The expanded hollow confectionery is prepared by charging raw materials of grain flour, starch, seasoning and water into a steam-processing machine to prepare a steam-boiled dough, charging the steam-boiled dough into a mixer to stir the same for entrapping air therein, shaping the air-entrapped dough into a sheet, overlapping the dough sheet on another dough sheet, stamping the double-layered dough sheet to obtain flat dough pieces, drying the dough pieces, so that specific gravity of the pieces becomes 1.18-1.25, and then heating the dried pieces to cause expansion thereof.
    Type: Grant
    Filed: December 10, 1993
    Date of Patent: April 9, 1996
    Assignee: Meiji Seika Kaisha, Ltd.
    Inventors: Keizo Mochizuki, Shinichi Makishima, Yuji Shimamoto
  • Patent number: 5492706
    Abstract: A method for manufacturing coextruded products by coextruding continuous strands of one extrudable material and enveloping sheaths and twisting these sheathed strands about each other for at least part of a full revolution. An apparatus for manufacturing such products comprises a multiplicity of nozzles each having a central bore with feeding means and an annular opening surrounding this bore having separte feeding means, which nozzles are arranged for mutual movement comprising at least part of a rotation.
    Type: Grant
    Filed: June 17, 1994
    Date of Patent: February 20, 1996
    Assignee: Unilever Patent Holdings B.V.
    Inventors: Terrence R. Cockings, Peter T. Mawhinney
  • Patent number: 5378483
    Abstract: A method for forming composite ice cream-like edible novelties having discrete doughy additions therein. The method involves first providing an extrusion apparatus including a main die having an entrance and an exit disposed downstream of the entrance, and at least one intermediate die positioned within the main die at a location upstream of the exit of the main die. An ice cream-like composition is introduced to the entrance of the main die in at least a semi-frozen state, and a flowable discrete doughy addition is extruded through the intermediate die at an elevated temperature. The ice cream-like composition and the discrete doughy addition are extruded together through the exit of the main die to form the composite ice cream-like edible novelty.
    Type: Grant
    Filed: August 19, 1993
    Date of Patent: January 3, 1995
    Assignee: The Pillsbury Company
    Inventors: Paul L. Fazio, Bernard W. Pajak
  • Patent number: 5370888
    Abstract: A process for the manufacture of chocolate confectionery by entrapping a fatty cream with fine gas bubbles. The confectionery is manufactured by preparing a shell chocolate with open end in a mold, feeding under pressure a fine gas bubble entrapping fatty cream base into the shell chocolate through the opening to fill the shell, scraping off excessively charged fatty cream, solidifying the fatty cream in the shell, pouring a chocolate base on the solidified fatty cream to close the opening of the shell chocolate, scraping off excessively charged chocolate base, solidifying the chocolate base, and demolding the product. A stencil plate can be used, when the gas bubble entrapping fatty cream is charged into the shell of shell chocolate.
    Type: Grant
    Filed: January 19, 1994
    Date of Patent: December 6, 1994
    Assignee: Meiji Seika Kaisha, Ltd.
    Inventors: Iwao Hachiya, Tetsuo Koyano, Mitsuo Yamaguchi
  • Patent number: 5366201
    Abstract: An indented, invertable food pan may be used to produce combinable halves of a sturdy composite food product. The food pan has an open end, a closed end and an end wall. At the closed end, the end wall has at least one indentation partially or completely surrounding a raised center. The indented end wall divides the pan into two complementary shaped hollow volumes, with each of the volumes adapted to be filled with one of the two food compositions. Removing the food compositions from the hollow volumes produces two complementary food shapes which are then combined to produce a first composite half of the final composite food product. A second identical half formed in the same manner is inverted and stacked onto the first half to produce the final composite food product. In one embodiment, the end wall has a plurality of indentations to define a plurality of hollow volumes at the closed end. Each hollow volume is used to produce a separately concealed filling, with one filling for each serving portion.
    Type: Grant
    Filed: May 14, 1992
    Date of Patent: November 22, 1994
    Inventor: Jacqueline H. Diaz
  • Patent number: 5322432
    Abstract: An apparatus includes an endless conveyor formed with transverse rows of holes each adapted to receive a preform to be filled with ice cream or other edible substances from an upper filler assembly adapted to move intermittently synchronically with the conveyor during operation of the thereof. Under an upper run of such first endless conveyor, in the area at the filler assembly, is a second endless conveyor adapted to move synchronically with the first endless conveyor and carrying transverse rows of liftable and lowerable suction cups which in their turn are adapted to be lifted up through an overlaying row of the holes for engaging and removing a respective preform from a dispenser station in the filler assembly and lowering the preform onto the first endless conveyor while holding it in correct position during the subsequent filling operations. A wall portion is radially spaced around each hole to prevent displacement of filled preforms resting on the first endless conveyor but not fitting into the holes.
    Type: Grant
    Filed: October 26, 1992
    Date of Patent: June 21, 1994
    Assignee: Hennig-Olsen Is A/S
    Inventor: Hans F. Gilje
  • Patent number: 5279842
    Abstract: A process for obtaining a confection filled with gasified caramel in which the initial caramel mass is at a temperature between about 90 and 150.degree. C. and at a degree of moisture below equilibrium moisture of the resulting gasified caramel. After adding essences and/or colorants and depositing the mass in molds (14, 15), cavities of a volume of 0.2 to 20 ml are punched (17) in the two parts of the caramel mass disposed in the molds. The molds are then cooled to a temperature below 50.degree. C., with chips of gasified caramel alone or mixed with chewing gum being placed into the cavities formed in the molds. Before the two complementary molds are joined (20), an adhesive (19) is applied to the parts of the caramel mass disposed in the molds. The caramel (23) is then removed (22) from the molds. The caramel (23) which has been filled with gasified caramel either alone or mixed with chewing gum, may be provided with a stick (24).
    Type: Grant
    Filed: October 15, 1991
    Date of Patent: January 18, 1994
    Inventors: Ramon Escola Gallart, Ramon Bayes Turull
  • Patent number: 5246721
    Abstract: An apparatus and method is provided for forming a food article having a spheroidal shell with a filling. The apparatus includes a female mold body with a cavity which has walls that define the bottom and lateral shape of the spheroidal shell. A plurality of male mold plugs are sequentially inserted into the cavity of the female mold body. A measuring plug inserted in the cavity evenly distributes a charge of shell-forming material in the lower portion of the cavity. A shell-forming plug inserted in the cavity redistributes the evenly distributed charge of shell-forming material in a layer of generally uniform thickness at the bottom and along the lateral walls of the cavity, leaving an open-ended shell on removal of the shell-forming plug. A charge of filler is received in the open-ended shell. A shell-closing plug having a concave end surface is then inserted in the cavity to form the upper portion of the shell material over the top of the filler to complete the food article.
    Type: Grant
    Filed: August 12, 1992
    Date of Patent: September 21, 1993
    Inventor: Siragan Kerkonian
  • Patent number: 5208059
    Abstract: An apparatus (10) utilizing the present methods for fabricating dual textured food pieces is disclosed. Specifically, cavities (20) are formed in and defined by the inner surfaces (26) of first and second, circular plates (22,24). The cavities (20) are moved along a circuitous path by rotation of the plates (22,24). During the first portion of the circuitous path, the plates (22,24) abut and are pressed together by being sandwiched between a movable jaw (54) and a stationary jaw (52) and by rollers (38) rolling on the outer surfaces (28) of the plates (22,24). Two adjacent cavities (20) are simultaneously filled by a food injection manifold (42) with first and second food materials which are metered through pumps (72,74) each having two inlets (76,78) and two outlets (80,82). After being filled, the cavities (20) are cooled by an air manifold (44).
    Type: Grant
    Filed: July 13, 1992
    Date of Patent: May 4, 1993
    Assignee: General Mills, Inc.
    Inventors: Jon M. Dubowik, Karl T. Ulrich, Michael A. Nemirow
  • Patent number: 5198257
    Abstract: Extrusion cooked coextruded food products having a cereal-based outer envelope in a thermoplastic state are cut by passing the product between two parallel counter-rotating cylinder surfaces which define male and female impression elements configured and positioned so that upon rotation, the impression elements of one surface converge with the elements of the other surface in a male to female relation for cutting the product into discrete pieces.
    Type: Grant
    Filed: November 5, 1991
    Date of Patent: March 30, 1993
    Assignee: Nestec S.A.
    Inventors: Ernst Heck, Jean Horisberger
  • Patent number: 5194283
    Abstract: Composite fresh or semi-hard cheeses are made from predrained lactic or rennet curds by co-extrusion and cutting into portions of various shapes. In the case of semi-hard cheeses, the portions are vacuum-wrapped in a plastic film and then ripened. The products obtained may be used as such.
    Type: Grant
    Filed: August 21, 1989
    Date of Patent: March 16, 1993
    Assignee: Nestec S.A.
    Inventors: Christian Dupas, Claude Parmantier
  • Patent number: 5141765
    Abstract: An egg food product is formed by enveloping rice or like filling material in a roasted egg film where a raw portion of the film remains and contacts the filling material and upon further cooking; forms a self-adherent body. This egg food product has the advantage of being easily manufactured, handled, and can also be prepared as a frozen food.
    Type: Grant
    Filed: September 21, 1989
    Date of Patent: August 25, 1992
    Assignee: Toshin Technical Co., Ltd.
    Inventor: Yasuhiro Shimizu
  • Patent number: 5120554
    Abstract: A free-standing die assembly, for use in the production of extruded products, which is mounted as a separate unit apart from the extruder in which product ingredients are processed. The die assembly includes a center plate having a die unit secured to one or more planar faces of the plate, with each of the die units having at least one die orifice in the outer surface thereof. Hot flowable dough processed in an extruder is carried via suitable tubing to the center plate from where it is distributed to the planar faces of the plate and into the die units, from which it is extruded through the die orifices in the die units. The die assembly may be modified to permit the production of coextruded product from the die orifices in the die units of the assembly. One or more of the die assemblies may be associated with a single extruder. In accordance with a preferred embodiment, die units are secured to opposing side faces of the center plate to provide a free standing, dual-faced die assembly.
    Type: Grant
    Filed: June 3, 1991
    Date of Patent: June 9, 1992
    Assignee: Nestec S.A.
    Inventors: John T. Farnsworth, Roger D. Johnson, Gary W. Obrecht, Linda A. Young
  • Patent number: 5100681
    Abstract: A process for making a pimento paste is disclosed. Here pimento paste is formed from ground pimento, water, sodium alginate and guar gum. Next the formed balls are dropped into a gelling bath which contains calcium chloride.
    Type: Grant
    Filed: March 8, 1991
    Date of Patent: March 31, 1992
    Inventor: Angel A. Rodreguez
  • Patent number: 5100682
    Abstract: A food product comprising a closed outer shell and a filling is made from a coextruded body. The body advances through a reciprocating cutting head 3 driven by a reciprocating shaft 10. The shaft 10 rotates to drive, through cam means, blades within the head 3.
    Type: Grant
    Filed: April 29, 1991
    Date of Patent: March 31, 1992
    Assignee: Bernard Matthews plc
    Inventors: Bernard T. Matthews, David J. Joll, David N. Wilson, John H. Barker
  • Patent number: 5091198
    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.
    Type: Grant
    Filed: February 19, 1986
    Date of Patent: February 25, 1992
    Assignee: Yugenkaisha Matsubei
    Inventor: Chikako Hoashi
  • Patent number: 5069921
    Abstract: An encrusted food product, such as a pizza roll, is prepared by co-extruding a cavity-forming sealant material, such as cheese, with a bread or pastry dough whereby the cavity-forming sealant material is encapsulated in the dough, subjecting the co-extruded article to a preliminary baking whereby the cavity-forming sealant material melts and generates gases. The molten material coats the interior of the encapsulating dough and the generated gases cause expansion of the space occupied originally by the cavity-forming sealant material thus creating a cavity or void within the dough. After preliminary baking the dough with its interior void lined and sealed with molten material is chilled to set the molten material. Thereafter the void or cavity of the dough so prepared can be filled with any desired filling and baking can be completed.
    Type: Grant
    Filed: June 25, 1990
    Date of Patent: December 3, 1991
    Inventor: Edward A. Madanat
  • Patent number: 4959235
    Abstract: Baked goods and in particular hard biscuits and crackers which are hollow and which are adapted to contain a filling are inverted subsequent to baking so that the biscuit or cracker can have a filling inserted therein from the side of the biscuit or cracker that had been contacting the bottom of the oven. It is preferred to insert a filling by means of needle injection into hollow biscuits and crackers through the side that had been in contact with the bottom of the oven since the other side in many instances will contain a fanciful design. The baked hollow forms as they emerge from the oven are inverted by being flowed to a wheel containing longitudinal stepped sections which upon rotation deposit the baked hollow forms on a lower conveyor belt in an inverted form. The hollow baked and inverted forms are then moved to an indexing means which holds the hollow baked forms while they are pierced by a needle and filled with a desired filling.
    Type: Grant
    Filed: September 6, 1988
    Date of Patent: September 25, 1990
    Assignee: Nabisco Brands, Inc.
    Inventors: Agostino Aquino, Karl U. Lang
  • Patent number: 4915965
    Abstract: Dunaliella algae, which is rich in various kind of physiologically active ingredients, especially .beta.-carotene, can be utilized in the form of dried powder. Dried powder of Dunaliella algae is granulated together with other materials to make a granulation and the granulation is encapsulated in a hard capsule. Dried powder of Dunaliella algae is also suspended in an emulsifier along with other materials to form a suspension and the suspension is encapsulated in a soft capsule.
    Type: Grant
    Filed: July 28, 1988
    Date of Patent: April 10, 1990
    Inventor: Yoshio Tanaka
  • Patent number: 4915964
    Abstract: A method of making a tortilla cone with a closed apex, and including a kit to help facilitate the operation so that a large number of tortilla cones may be formed and cooked at one time. The kit and method of using it includes a set of cone forming molds each consisting of a pliable metallic conical body having an overlapping convex surface about which a tortilla patty having a tear shape may be positioned and wrapped in cone from so as to close the come form at its apex. The method of using the kit includes using a first mold as a female receptacle and using a second mold as both a female and male receptacle to wrap a tortilla patty to the mold and secure the same between the two molds.
    Type: Grant
    Filed: January 5, 1989
    Date of Patent: April 10, 1990
    Inventor: Leo P. Smietana