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.

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.

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.

Abstract: The present invention presents a dual-textured pet food as well as a multi-orifice coextrusion apparatus and method for the use of the multi-orifice coextrusion apparatus for preparing the dual-textured pet food of the invention. The multi-orifice coextrusion apparatus of the present invention feeds a first extruded material through a plurality of inner openings, and a second extruded material through a plurality of outer, annular openings, the inner openings and the annular openings converging to enable formation of a center-filled extrudate at a plurality of extrusion orifices. The present invention also presents a means of configuring the orifices to maintain substantially uniform distribution and volumetric flow of the second extruded material about the first extruded material across the cross section of the orifices.

Abstract: A method for quantitatively extruding food material is provided. At least one introducing means such as a driven roller having a vane adapted to protrude from it propels the food material into a cylindrical food forming device, which comprises a longitudinal groove and a cylinder having a rectangular opening on a side thereof and encloses the food material for a piston to extrude it from the apparatus.

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 comprises an o/w emulsion to create a hydrophobic, liquid-fat barrier between the portions.

Abstract: A method for depitting an olive wherein at least one elongated member moves horizontally through an olive having a horizontal longitudinal axis and supported at one end in a recess of a cup to force the pit through a central opening in the recess.

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: The product is an egg oil which is extracted from eggs, primarily, the yolks of chicken eggs and the method associated therewith to produce a high quality capsule of egg oil (lecithin).

Abstract: An apparatus is provided for filling cored frozen fruit and vegetable foods with filling materials. The cored foods are transported by a conveyor device to a filling device for filling. The conveyor includes conveying means having apertures therethrough which are defined by circumferential aperture walls for supporting a lower circumferential surface of the foods and from which spikes protrude which terminate in sharp points for penetrating the surface of the foods for holding the foods in a substantially fixed and steady position within the apertures. The conveyor may include a plurality of plates which contain a plurality of apertures and associated aperture walls and spikes for enabling the filling a plurality of the cored foods at the same time.

Abstract: A method of manufacturing a frozen edible composition combining a frozen core surrounded by and in contact with a frozen coating, wherein the composition can be exposed to microwave energy, in its entirety, so that the frozen coating becomes heated to a softened state while the core remains substantially frozen.

Abstract: An apparatus and method for quantitatively extruding food material is provided. The apparatus comprises a hopper, a frame supporting the hopper and having a chamber therein with first and second ports, to which a nozzle and a piston and cylinder assembly are connected, and a cylindrical food forming device. The food material which flows from the hopper into the chamber is confined by the cylindrical food forming device and forms a cylindrical body, which is then extruded by the piston from the nozzle, whereby even food material including large solids can be quantitatively extruded.

Abstract: A method of injecting viscous fluid into bread or confectionery is provided. Viscous fluid is drawn by a piston from a hopper through a 3-port valve into the chamber of a first piston cylinder, and after changing the position of the valve the viscous fluid is extruded through a tube and a reciprocally movable nozzle into a product while the nozzle is being retracted.According to the present invention, the relation between the time of retraction of an injection nozzle from bread or confectionery and the stroke and time of extrusion by a piston is adjusted, so that the position, amount, and length of the viscous fluid charged in the product can be freely varied.

Abstract: A production apparatus comprises a step-wise driven conveyor adapted to receive articles to be subjected to different operations. Along the conveyor operative devices are arranged for carrying out the different operations to which the articles are to be subjected. The operative devices having comparatively short operation periods are stationarily arranged along the conveyor, whereas at least two operative devices having comparatively long operation periods, are movably arranged along the conveyor so as to follow the conveyor while the conveyor makes at least one step and then to be moved one such step opposite to the direction of movement of the conveyor. By such doubling of the operative device or devices having long operation periods, an increased capacity of the production apparatus is achieved. The production apparatus can be used in producing ice cream coronets.

Abstract: Incoming batches of olives crudely packed in brine are subjected to a homogenization process in respect to their initial brine content, by replacing the brine with fresh brine until the olives have a waste lye value less than 0.05N and a pH of about 3.8. These olives are pitted leaving an open cavity and the removed plugs are saved. A stuffing of anchovy meat, tuna-fish or pepper mixed with a texturizing agent such as an aqueous solution of sodium aliginate is prepared and the olives are stuffed with it. The stuffing has an aqueous solution of calcium chloride dripped on it to gel its surface and the filled cavities are closed with the saved plugs of olive. The stuffed olives are packed into containers, macerating fluid is added and the contained olives packed in macerating fluid are thermically pasturized to sanitize and stabilize them.

Abstract: A device operatively connected to a machine for the production of cone-shaped wafers and comprising: (1) a chain or belt conveyer for moving cone-shaped receptacles, which can be of an insert type; (2) a cream batcher and a presser for the wafers. The product obtained is an ice-cream cone constituted of a pair of equally tapered cone-shaped wafers and of a layer of cream interposed between the two wafers, one being fitted into the other.

Abstract: A comestible product includes a molded base piece having a series of narrow, slit-like grooves formed therein and configured in a decorative design. A preferably confectionery decorative material is heated until it becomes flowable with a stiff consistency. A tool (such as a toothpick) with a narrow rigid blade is used to scoop the flowable decorative material and insert it into the grooves on the molded base comestible piece. The decorated base piece is then cooled for a short period of time to cause the confectionery material to solidify and become fused with the base piece to form a unitary one-piece construction. A kit used to carry out the foregoing decorating method includes a mold for forming the base comestible piece, and a tool for applying the flowable decorative material to the molded base piece. A plurality of individually associated receptacles hold different colors of the flowable confectionery material during the decorative steps.

Abstract: A snack-type confectionary product is comprised of a hollow, substantially tubular body, made of extruded cooked biscuit with particular characteristics of lightness, crispness and digestibility, with the ends closed or open, stuffed with more or less fluid cream with or without grains and fruit, possibly covered with chocolate and grains of various kinds. A process is also provided for the production of the confectionary product described above, involving the high temperature extrusion cooking of said biscuit, as well as subsequent operational phases for completing the product.

Abstract: Foods comprising a pasty mass of a processed tuber such as potato or sweet potato with or without a filling therein, and an outer cover made of an edible milk protein-containing material are disclosed. A method for making the covered food is also disclosed in which an edible milk protein-containing material in the form of a solution, suspension or powder is applied onto a pasty mass of a processed tuber, and is dried or heated to form a continuous, tenacious film on the entire surface of the mass.

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: A center-filled confectionery or chewing gum composition having an outer shell enclosing a cavity, and a sugarless, substantially non-aqueous semi-liquid center-fill within said cavity, said liquid center-fill comprising.(a) about 30 to about 50% hydrogenated starch hydrolysate;(b) about 30 to about 50% sorbitol solution;(c) about 20 to 50% glycerin;(d) optionally a flavor in a sufficient amount to impart its taste;Wherein the total water content of the center-fill is about 5% or less, all percents being based on the weight of semi-liquid center-fill.A method of making the center-fill is also disclosed.

Abstract: Confectionery product comprising a shell formed by two wafer shell halves jointly enclosing a filling.The filling has a water content not tolerable by the shell of wafer and is contained in a water-impermeable capsule of edible material, lining or bonded to the internal surface of the shell.

Abstract: An ice cream cone assembly comprising a cone with a pre-formed seating area whereby the male portion of a pre-formed ice cream scoop interlocks with the cone, the said ice cream scoop being stackable on other scoops in a cavity of the same shape as the male guide of the ice cream scoop.

Abstract: Deviled eggs are prepared by an improved method, starting with a blended mixture of liquid egg whites. The mixture is evacuated to remove air and other gases, then dispensed into a multiplicity of open molds carried on conveyor means, said molds shaped like half an egg and of similar size. A second mold is positioned centrally in the first mold to make a cavity in the egg white similar in shape and size to half an egg yolk. The egg white is cooked in steam at atmospheric pressure, then cooled, and removed from the mold. Into the resulting cooked egg whites is dispensed a mixture of cooked egg yolk and seasonings, yielding the desired deviled egg product.

Abstract: Disclosed is a fish food or bait and a method of manufacturing same. The food or bait includes an edible porous member such as a dried ear of corn saturated with a fish attractant or nutrient. The dried ear of corn includes a cavity filled with an edible solid and it may be covered with an edible solid. The dried ear of corn may further be covered with a sealant.

Abstract: A meat product having reduced shrinkage upon cooking is prepared by treating meat with an aqueous solution of an edible chloride salt present at at least about 0.2 molal. The solution is first electrolyzed by passage of a direct current through it to prepare an electrolyzed moisturizing solution having moisturizing activity. The electrolyzed moisturizing solution is cooled to a temperature of no higher than about 30.degree. F., while maintaining its moisturizing activity, to form an electrolyzed moisturizing composition. While maintaining moisturizing activity, the electrolyzed moisturizing composition and meat are thereafter combined and maintained in contact until moisturized meat is formed, and the moisturized meat is then recovered.

Abstract: Center-filled chewing gum is provided which includes as the center fill a dispersion of a thickener, such as carboxymethyl cellulose in glycerin, the glycerin functioning as both a sweetener and carrier, and the thickener functioning to retard increase in viscosity of the glycerin.

Abstract: A method and apparatus are disclosed for separating the meat of an olive into two end portions and preparing such an olive for packing. This method and apparatus provides for receiving an olive and producing a cut substantially through the meat in a plane transverse to an axis extending through the ends of the olive, thus defining a pair of olive meat end portions each extending around and adhered to a portion of the olive pit, with the receiving and cut-producing structure being configured to restrain movement of the olive end portion along the axis while permitting movement of the pit of the olive along that axis. Also provided are first and second punches each aligned with and mounted for reciprocation along the axis between two sets of respective positions, in one set the punches being outside the respective ends of the olive meat end portions and in the other set of positions the punches extending at least partially through the olive meat end portions sufficient to dislodge the pit from the end portions.

Abstract: Reconstituted pimiento material in ribbon form suitable for supplying to an automatic machine which pits olives, severs the ribbon into successive segments, folds each segment and stuffs the folded segment into the cavity of a pitted olive, such pimiento material comprising macerated pimiento flesh, an alginate (preferably predominating in mannuronic acid) and a starch and/or a gum (preferably both starch and a gum) and having a pH less than about 4.5, preferably not greater than about 4.0. The ribbon resulting from gelling and curing this material is dimensionally stable, has a good mouth feel, has a strength sufficient to allow storage, handling and folding 180.degree. and has a resilient quality which ensures secure retention in the cavities of stuffed olives.

Abstract: Meat having minimal shrinkage upon cooking is prepared by treating meat with an aqueous solution of an edible chloride salt present at at least about 0.2 molal. The solution is first electrolyzed by passage of a direct current through said solution until at least 25 coulombs per liter of solution have passed therethrough. The meat and electrolyzed solution are then combined and maintained in contact until moisturized meat is formed, and the moisturized meat then recovered. The minimally shrinkage meat food product and an apparatus for its production are also disclosed.

Abstract: A process for preparing ground meat by providing a supply of meat chunks, and an aqueous solution of sodium chloride; passing a direct electric current through the solution until the resulting solution pH is raised to at least 8.5; combining, admixing and agitating the meat chunks and resulting solution while the resulting solution pH is at least about 8.5 and until the resulting solution is sorbed by said meat chunks; and then grinding said meat chunks.

Abstract: A process for preparing ground meat by providing a supply of meat chunks, and an aqueous solution of an edible chloride salt; passing a direct electric current through the solution until the resulting solution pH is raised to at least about 8; combining, admixing and agitating the meat chunks and resulting solution while the resulting solution pH is at least about 8 and until the resulting solution is sorbed by said meat chunks; and then grinding said meat chunks.

Abstract: First and second rotary turrets are connected by a drive belt or chain which carries cups to carry and support the olives while they are being pitted and stuffed. Pitting takes place as the belt passes around one of the turrets and stuffing takes place while the belt passes around the other turret.A folded stuffing strip is fed radially of the stuffing turret and knives carried by the stuffing turret move transversely of the strip to cut off stuffing pieces and carry them away in vertical, stuffing alignment with the cups. A method for obtaining individual stuffing pieces from a continuous strip is provided.

Abstract: Dressed poultry without giblets in the breast cavity are chilled in an ice water bath or the like to 32.degree.-35.degree. F. The giblets are frozen and are then inserted into the carcass thereby providing refrigeration and enabling shelf life of the carcass to be maintained for up to 30 days or greater without the use of water ice or dry ice in packing cartons.

Abstract: A machine for extruding tamale filling having a small tank suitable for meat or bean filling and a larger tank specifically designed for masa dough. Each of the tanks are enclosed containers into which is fitted a floating piston above the ingredients. Air pressure is admitted to each tank through a pressure gauge regulator system to move the pistons down, extruding the ingredients of the tanks through a meat and masa conduit into an encasing nozzle. The work product of the machine is a meat or bean filler encased in masa dough which is wrapped in corn shucks or other suitable wrapping material to form the tamale.

Abstract: The disclosure embraces a method of and apparatus for producing or forming frozen confections or desserts of the comestible cone type in which cone assemblies, each comprising a comestible sugar cone enclosed within a protective paper cone-shaped shell, are processed through successive method steps in which a chocolate composition is atomized and delivered into each comestible cone forming an impervious chocolate coating as a moisture barrier, the comestible cone tamped into the protective shell, a comestible ingredient such as ice cream, ice milk, sherbet or the like delivered into each cone assembly and the confection or product subjected to reduced temperature to freeze, congeal or render solid the ice cream and other comestible constituents in the end product.

Abstract: A mold for forming a hamburger patty comprising upper and lower mold members. The lower mold comprises a flat disc portion of a suitable material such as stainless steel, etc. At the center of the disc, a wooden dowel or post extends upwardly, the dowel or post being annular or any other desired configuration. A half round rib extends annularly around the central dowel or post and spaced therefrom. The top of the mold is annular with a depending wall portion which defines the perimeter of the patty. The upper member has a central hollow post of the same shape as the lower dowel or post but with an internal diameter equal to the outer diameter of the lower post. This permits the upper post to slide over the lower post. The upper member is also provided with a complementary half round rib spaced from the central post and adapted to seat over the lower rib when the mold parts are positioned together. A glob or portion of ground meat is placed on the bottom portion of the mold surrounding the central post.

Abstract: The disclosure embraces a method of and apparatus for processing or forming bodies of confections or desserts that become viscous or of paste-like consistency at reduced temperatures such as dairy ingredients including ice cream, ice milk or other edibles such as aerated marshmallow or the like, the bodies of confections being of disc-like configurations having central voids, providing a supply of a mixture embodying a viscous or paste-like edible and fragments of solid edible materials, successively severing metered quantities of the mixture from the supply by a sharp instrumentality, and moving the metered quantities of the mixture by the instrumentality into the central voids of the disc-like bodies.

Abstract: A method of inhibiting or reducing the undesirable growth properties of a resilient flooring product having a fibrous cellulosic backing which comprises: substantially uniformly incorporating in the fibrous cellulosic backing of a resilient flooring product from about 0.05% by weight to about 4% by weight, based on the weight of the fibrous cellulosic backing, of a growth inhibitor from the group consisting of alums, aluminum sulfate, and mixtures thereof; and installing the resilient flooring product on a surface coated with a water-based adhesive while the fibrous cellulosic backing contains such percentages of the growth inhibitor, whereby undesirable growth, swelling, buckling or the appearance of bubbles in the resilient flooring product is inhibited or reduced, even when the installation takes place at low relative humidity conditions below about 50% relative humidity.

Abstract: Method and apparatus for producing individually wrapped confections in centrifugal molds by inserting a wrapper material into the mold, introducing a portion of flowable confectionery mass into the upwardly open wrapper and then rotating the mold to distribute the confection over the bottom and sides of the wrapper, setting the mass, filling the hollow case of confection thus formed and then sealing the projecting edges of wrapper material and removing from the mold.

Abstract: Pitted olives are stuffed with a reconstituted pimento prepared by shaping an aqueous dispersion of macerated pimento having dissolved therein alginic acid or a salt thereof. The shaped dispersion is contacted with a solution of a divalent cation and a non-reversible gel is formed, which gel is cut and stuffed into pitted olives with a conventional olive-stuffing machine.

Abstract: A process of making crust liqueurs by producing a hot aqueous filling liquid, cooling and thereby supersaturating said liquid in the presence of stirring and friction by continuous sweeping an annular flow of said liquid on a cooled smooth surface, depositing the cooled liquid into preformed chocolate shells and closing said shells. The cooling step is conveniently performed by use of a conventional swept surface heat exchanger and the temperature of cooled liquid may range preferably from +5.degree. to -10.degree.C. Subjecting the green chocolate candies to a conditioning step, preferably between 10.degree. - 20.degree.C, most preferably around 15.degree.C improves the desirable properties of the crust.

Abstract: Pitted olives are stuffed with an edible food that has been dried to facilitate its handling, and the dried food is reconstituted within the pitted olives by packing the stuffed olives in an aqueous solution. Drying an edible food, such as pimiento, is carried out to cause an increase in stiffness and a drying of the surface texture to permit gripping of the food without slipping. Also, a reduction in size will accompany the drying of the food particularly if air drying is used. With this reduced size condition of the food, greater clearance can be allowed between the walls of the olive pit cavity and the sides of the food to be inserted since the food will swell to a tight fit within the pit cavity upon subsequent reconstitution. The stiffness of the dried food will be greater than that of the olive adjacent the walls of the pit cavity so that the walls of the pit cavity will deflect outwardly to receive the dried food if the dried food is somewhat oversized or slightly out of alignment.

Abstract: To make a chocolate sweet with a liquid filling separated by a sugar crust from the chocolate, a quantity of an aqueous solution, which is unsaturated with sugar but contains a quantity of sugar so as to provide a saturation point at least as high as 30.degree.C, is put into a chocolate shell at 0.degree.C or colder and the curst forms in situ.

Abstract: The invention is directed to an apparatus for brewing a beverage such as coffee or tea. A disposable disc-shaped receptacle contains a predetermined quantity of solid beverage material. The flat lower surface of the receptacle contains a plurality of perforations permitting a flow of hot water into the receptacle for brewing the beverage material. The upper portion of the receptacle is a concave flexible membrane. An actuating rod or stick is attached to the membrane for manually flexing the membrane up and down during brewing. The user places the receptacle into a cup of hot water and using the stick, manually flexes the membrane up and down inducing successive positive and negative pressure variations inside the receptacle. These pressure variations suck and expel hot water through the perforations and thoroughly circulate the water inside the receptacle and throughout the beverage material for brewing.

Abstract: A pitted drupe containing a crisp gel stuffing of finely divided vegetable material, low methoxyl pectin, a slowly soluble calcium salt, and acid to maintain the gel at a pH of from 2.8 to 3.9. The stuffed drupe is fermented in brine at the same pH.