Abstract: Individual coated nuts or seeds are produced by mixing nuts or seeds at 180.degree. F. to 270.degree. F. with coating syrup (including sugar and sweetener syrup) at 270.degree. F. to 330.degree. F., in a rotating pan coater or other shear mixing coater until the coating syrup is distributed over the nuts or seeds, then cooling until the coating syrup begins to set, then adding separating composition, and when individual coated nuts are produced, optionally coating with particulate ingredients and/or a protective alpha-tending emulsifier coating, then transferring from the coater and cooling, then optionally coating with chocolate.

Abstract: Ready-to-eat, low or no fat granola cereal is prepared from a 60% to 85% cereal base by coating the cereal base with 10% to 30% sugars and drying. The granola cereal product contains little or no added fat and from 30% to 50% cereal flakes, 10% to 40% other cereal ingredients including 5% to 20% crisp rice, 5% to 20% rolled grains and up to 20% cereal flour. Optionally from 1% to 5% maltodextrin is added to tackify the product.

Abstract: In a process for preparing a coated microwaveable meat which will be juicy and tender after microwave cooking, the meat is intimately contacted with an aqueous solution having a pH of 5.0-9.0 and a cation normality ratio of Na.sup.+ /K.sup.+ /Ca.sup.++ of 2-10/1-6/1-4, the contact continuing until the water gain in the meat is at least 8% of the initial weight of the meat. Thereafter a dry, powdery coating agent, including starch, protein and optional flavoring, is applied to the meat. During subsequent microwave cooking of the meat, the coating agent forms a starch-and-protein crosslinked continuous skin-like film which controls the heating rate and the microwave penetration depth so that microwave energy absorption is at least initially higher at the film than in the interior of the meat.

Abstract: By adding a minor amount of starch to a natural mozzarella cheese, the baking characteristics of the cheese when used to make a pizza can be altered, making it more suitable for a particular set of baking conditions, e.g., involving time, temperature, type of oven, crust thickness, and the toppings used. For example, the addition of about 0.001 to 0.01 wt. % of a modified high amylose starch allows a pizza with a partially pre-baked crust to be baked at 685.degree. F. in an impingement oven in as little time as 70 seconds, with the cheese being fully melted, evenly browned, and covered with small blisters, as is desired, and the crust being properly baked. Without the addition of the starch, the cheese, although melted, is not brown or blistered by the time the crust is "done.

Abstract: The combination candy sucker and edible powder is a novelty candy holding device designed for the combination of a hard sucker type candy with a powder or granular candy in a self contained housing. The holding device has two parts. The top cap has a hard sucker type candy and the plastic housing contains the powder or granular candy. After removing the top cap, the hard candy is moistened and then dipped into the powder or granular candy. The sucker is then covered with the powder or granular candy giving a different and unique taste for children to enjoy.

Abstract: A process for the formation of an edible container, and edible containers produced thereby. The process includes the steps of forming the dough into a generally continuous sheet, positioning the dough on a baking surface, baking the dough on the baking surface, and removing the baked product from the baking surface before heating to remove residual moisture. A crumb mixture may be applied to the surface of the container prior to baking. The edible containers are useful for holding a variety of fillings, including liquid or semi-liquid fillings such as puddings and ice creams.

Abstract: The present invention relates to a reduced fat, readyto-eat cereal ingredients, said cereal comprising: a base component and a coating component thereon, said base component comprising from about 30 parts to about 90 parts by weight cereal flakes and from 0 parts to about 10 parts by weight milk solids; said coating component comprising from about 5 parts to about 60 parts by weight sugar, from about 1 part to about 10 parts by weight water-soluble dietary fiber composition, from about 1/2 part to about 5 parts by weight of a sugar solution, and sufficient water to make the coating component liquid. The present invention further comprises a process for preparing such a reduced fat, ready-to-eat cereal.

Abstract: The present invention relates to a reduced-fat, ready-to-eat food item comprising a cereal component, a water-soluble dietary fiber composition component, and a binding agent component, wherein a sufficient amount of each component is used to provide for said food item to be formed into a desired shape and maintain said shape.

Abstract: A method of reducing slumping in pie dough crust and the product resulting from that method. The method comprises dusting pie dough with rice flour either before or after sheeting the dough.

Abstract: A process for improving fish meat quality which comprises treating fish meat or minced fish meat with a 0.01 to 10 mM aqueous solution of a calcium salt, dehydrating said fish meat or minced fish meat to thereby give a moisture content of 70 to 90%, and then adding 0.1 to 10%, in terms of dry matters, of one or more materials selected from among plasma protein (or serum protein), albumen and cow's milk thereto. According to this process, not only the elasticity and water holding property of the fish meat or minced fish meat but also the taste, flavor, color and odor of the same can be improved.

Abstract: Foodstuffs re coated with particulate material by transporting the foodstuff on a conveyor belt and supplying particulate material which is sieved, such as with a mesh belt or a pronged fork positioned above the conveyor belt, thereby passing particulate material to the foodstuff but retaining lumps of particulate material above a predetermined size and transporting the retained lumps away from and in a direction transverse to the conveyor belt.

Abstract: The present invention relates to nuts and nut products which have at least a portion of their natural fat replaced with a low calorie fat-like material. This is achieved by partially defatting the nuts and then either contacting them or combining (i.e., mixing) them with a non-digestible or partially digestible triglyceride material which includes a triglyceride bearing one long chain fatty acid residue and two short chain fatty acid residues. The resulting nuts and nut products have the organoleptic character of full fat nuts and nut products but a much lower calorie content.

Abstract: A dry mix, such as a fructose-containing beverage mix, is prepared by coating the fructose particles with fine particles of a food acid. The coated fructose particles are resistant to browning which can develop in the presence of heat and moisture, especially if any alkaline ingredients are contained in the mix.

Abstract: A rolling compound containing about 80-95 weight per cent mannitol and about 5-20 weight per cent sorbitol has improved flow and results in improved chewing gum quality. Initially, the sorbitol has been prepared into a fine powder that has a particle size distribution similar to that of mannitol. Chewing gum compositions which have been dusted with the rolling compound process well and possess excellent flavor and appearance.

Abstract: In the manufacture of mozzarella cheese, aging can be dispensed with if the process is controlled to yield a combined moisture and wet milkfat content of at least about 70 weight percent, and the cheese will provide acceptable bake performance under typical cooking conditions used in the pizza industry today. Within about 48 hours after brining, the cheese should either be used or frozen. This discovery saves at least seven days of aging and permits the use of a continuous process of making mozzarella, which, from pasteurization to loading of the frozen product on the truck, can be performed in as little time as eight hours. In the continuous process, the hot stretched cheese from the kneading machine is extruded directly into cold brine. After the cheese has cooled sufficiently, it can be comminuted and frozen by independent quick freezing, preferably in a fluidized bed freezer. Salt preferably is mixed into the cheese during the kneading step.

Abstract: A chewing gum having a rolling compound comprising gum base, flavoring, and sweetener. The chewing gum preferably comprises between about 0.5 to 10 percent by weight rolling compound. The rolling compound preferably comprises between about 20 to 90 percent by weight gum base, 1 to 15 percent by weight flavoring and 5 to 75 percent by weight sweetener. The rolling compound preferably has a particle size between about 75 and 850 microns. A method for manufacturing the gum is also disclosed.

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

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

Abstract: A coated consumable product and process for manufacturing such a product are disclosed. The product comprises aspartame and citric acid or malic acid made by use of a process which produces a substantially pure, dust-free, free-flowing, easily dissolvable product.

Abstract: A low sodium salt composition suitable as a table salt product which comprises:a. 30 to 90 parts NaCl;b. 5 to 70 parts of a non-gritty bulking agent; andc. 0 to 40 parts of a binder;wherein the bulking agent is coated with the NaCl or the NaCl, bulking agent and, optionally binder are uniformly dispersed in a granule is provided. The composition preferably has a density of less than about 0.6 gram/cc and tastes and handles like ordinary table salt.

Abstract: A low sodium salt composition contains NaCl, a bulking agent and optionally a binder. The composition preferably has a density of less than about 0.6 gram/cc and tastes, handles and flows like a table salt.

Abstract: Process for the aromatization of dry comminuted vegetable matter wherein particulated micro-encapsulated flavor is intimately mixed with a fat, an oil and/or an emulsifier till its particles reach by adhering to each other a mean size of at least 150 .mu.m and the resulting product is added to the dry comminuted vegetable matter.

Abstract: The invention relates to a process for the treatment of a non-liquid food product for assuring its microbial decontamination. This process, applicable to hydrated products containing at least 20% water, comprises depositing on the surface of the hydrated product a preparation called an LP system comprising a mixture of the enzyme lactoperoxidase, a thiocyanate and an oxygen donor. The depositing may in particular be carried out by pulverizing or immersion in a bath. The treatment according to the invention preserves the product against most of the pathogenic or saprophytic germs susceptible of developing on these products, in particular bacteria of the genus Listeria, and in the absence of decomposition of the product and with no risk for the consumer.

Abstract: A food depositing apparatus for depositing a semi-solid food product within a fixed area defined by a receptacle includes a depositing mechanism. The depositing mechanism includes an extrusion device having an opening through which semi-solid food product can be fed into the extrusion device. A pressure element coupled to a drive mechanism is configured to extrude the semi-solid food product from the extrusion device through an exit port. A valve located at the exit port is adapted to selectively control the flow of extruded semi-solid food product. An air knife positioned adjacent to the cutoff valve cuts the continuous stream of semi-solid food product into semi-solid food pieces. These pieces are deposited on the receptacle which is positioned on a scale. A control module is coupled to the scale and cutoff valve to control operation of the depositing mechanism.

Abstract: The present invention discloses that the water permeability across the surface membrane of harvested fruits and vegetables can be substantially increased by treating such surfaces with a degradation enzyme. The resulting products are not only more easily dehydrated but can be used to incorporate desirable substances into the interior of the treated fruit or vegetable, such as sweeteners, stabilizers, preservatives, flavor enhancers.

Abstract: A free-flowing savory flavor granule which comprises a core composition comprising a nonsweet carbohydrate and a coating on the core comprising savory flavor.

Abstract: Process for preparing baked dog biscuits having a coating containing at least one inorganic pyrophosphate, comprising:(a) subjecting unbaked dog biscuit dough to a liquefied coating material containing at least one inorganic pyrophosphate, thereby, forming a coating of such liquefied coating material on the dog biscuit; and(b) baking the unbaked dog biscuit dough pieces having a coating containing said at least one inorganic pyrophosphate. The baked, coated dog biscuits are chewed and/or eaten by dogs, with the result that tartar accumulation on their teeth is reduced or prevented.

Abstract: Process for preparing dog biscuits which are nutritionally balanced and which contain at least one inorganic pyrophosphate salt. The ingredients and the at least one inorganic pyrophosphate salt are selected and adjusted in amounts to provide a nutritional balance in the dog biscuit dough, from which the dog biscuits are produced. The nutritionally-balanced dog biscuits containing at least one inorganic pyrophosphate salt are chewed and/or eaten by dogs, with the result that tartar accumulations on their teeth are reduced or prevented.

Abstract: A chewing gum product in stick or sheet form is provided with a rolling compound of xylitol, preferably from about 0.5 to about 7 percent, and more preferably from about 2 to about 3 percent, by weight of the chewing gum product.

Abstract: Starch-based dough suitable for making fried starch-based chip-type snack foods containing non-potato food pieces, preferably vegetable pieces, that retain their physical integrity during vigorous processing and frying conditions and are visible in the finished chip product. Said dough comprises from about 50% to about 75% starch-based component; from about 30% to about 40% water; and from about 0.05% to about 4% coated non-potato food pieces. Said starch-based component is preferably dehydrated potatoes. The coating on said non-potato food pieces is a pregelatinized starch. In the process for making the dough product, pregelatinized starch is coated onto the non-potato food pieces prior to mixing said pieces into the other dough components.

Abstract: Food coating compositions, e.g., sauces, are disclosed which impart desirable brown color and crisp texture to the surface of microwave-cooked foods. These sauces comprise a substantially water-immiscible liquid having dispersed therein effective amounts of a coagulant, and foodstuff which is grindable and exhibits crispness when substantially dehydrated and which has a low affinity for said water-immiscible liquid.

Abstract: In accordance with the present invention, Parmesan cheese is grated to provide a particulate Parmesan cheese. The grated Parmesan cheese is dried to a moisture level of from about 19% to about 24% by weight. Either before or after the drying step, disodium phosphate is blended with the grated Parmesan cheese. After a period of time, the disodium phosphate is dissolved into the grated Parmesan cheese. After dissolution of the disodium phosphate, the Parmesan cheese particles remain discrete and the Parmesan cheese particles resist agglomeration and oil-off even at moisture levels of from about 19% to about 24% and at temperatures higher than ambient.

Abstract: A process for producing a banana flavored banana chip includes frying banana slices, coating the fried slices with banana puree; quick frying the coated slices; and cooling the quick fried coated slices to yield the flavored banana chips. A process for producing a banana flavored, low moisture, starchy food includes coating pieces of the food with banana puree; and reducing the moisture in the coated pieces to a low level.

Abstract: A method for producing frozen confections includes a plurality of metering pumps which equally divide a flow of semi-solid confectionary material into a like plurality of flows and delivers such flows to a like plurality of forming heads. The forming heads are reciprocated along a generally diagonal axis during formation of confectionary products and in the opposite direction upon completion of formulation. The speed of translation in one direction is preferably distinct from the speed in the other direction. If desired, such flows may be combined with other unidirectionally flowing material to form a layered product. A cutting wire severs the flows of combined confection material into a desired length product in timed relation to the reciprocation of the forming heads. The individual products are received on a moving conveyor which transports them to the next operating station.

Abstract: The texture, flavor and/or color of comestible products may be modified by applying a high solids, aqueous coating composition to the surfaces thereof, which coating composition comprises from 10% to 40% by weight maltodextrin and from 10% to 40% by weight starch granules.

Abstract: The present invention is a safety system for a gas operated appliance in a vehicle. The system includes means for generating an electrical signal, such as a pre-determined voltage. The system also includes means for interrupting this electrical signal. One such means is a gas sensing means which is designed to interrupt the electrical signal in response to sensing gas. Another such means is an inertia switch means which interrupts the electrical signal in response to detecting a rapid changes in vehicle inertia or vehicle orientation. Yet another such means is a high temperature switch means which interrupts the electrical signal in response to detecting an elevated temperature in an area near said appliance. Finally, the system includes an emergency kill switch means for manually interrupting the electrical signal. The system further includes a fuel tank and a gas line between the fuel tank and the appliance.

Abstract: A method and apparatus for uniformly dispensing particles of a seasoning material continuously deposits seasoning material at a controlled rate onto a seasoning drop point of an oscillating spreading conveyor. The oscillating spreading conveyor spreads seasoning material in a zig-zag pattern over a receiving area on the top surface of a transfer conveyor, that in turn transfers seasoning to an elongate trough of a seasoning applicator disposed beneath the transfer conveyor. The trough has a screened bottom and includes rotating bars within the trough for fluffing seasoning in the trough and for promoting uniform dispensing of the seasoning through the screened bottom of the trough. The dispensing rate of the seasoning through the screened bottom is controlled by varying the rotational speed of the bars to maintain a desired amount of seasoning material within the trough.

Abstract: A frozen fried food is prepared by coating a food material to be fried with a particle/powder mixture comprising porous particles and a hygroscopic powder at a ratio by weight of 1:10 to 10:1, optionally semi-frying the coated material, and then freezing the same. The fried food thus obtained has a crunchy coating and shows a crispy and fresh-fried texture not only when fried in oil but also when heated in a microwave oven or an ordinary oven and maintains said texture for a prolonged period of time.

Abstract: A solidified fat in the form of flakes for use in making piecrust dough has a solids content index profile within the range defined in FIG. 3. The fat comprises triglycerides of saturated and unsaturated monocarboxylic acids having from 10 to 20 carbon atoms. Such flakes of fat may be used in making a pastry composition comprising pastry making flour, premeasured amount of the flakes and a sufficient amount of a liquid fat for coating at least portions of the flakes to promote adherence of flour to the flakes in making a pastry dough.

Abstract: A frozen fish product is prepared by sawing pieces of frozen fish to produce smaller pieces of frozen fish and which also produces sawdust. The sawdust is collected and pumped under a pressure of at least 30 bars and sprayed onto the surface of the smaller pieces of frozen fish.

Abstract: The distribution of flowable material falling onto a lower surface containing goods which are in the process of being baked can be periodically determined by disposing a multi-sectioned sampling device below the device that is distributing the flowable material to collect a representative sample of the flowable material, and then to analyze the amount of flowable material in each section of the multi-sectioned sampling device. When the flowable material is a solid or a liquid the multi-sectioned device is a multi-chambered device. When the flowable material is a viscous liquid the multi-sectioned device is an array of plates held in a framing.

Abstract: The invention comprises a process for manufacturing certain foodstuffs, particularly fish meat patties and/or nuggets, from the waste cuttings from frozen whole fish fillets without the use of binders, moisturizers, preservatives or other adulterating agents or the use of denaturing processes. The process produces a formed fish meat patty, nugget or other desired formed shape which is breaded and partially cooked. The formed fish meat patty or nugget is then frozen and stored for later re-heating prior to being served.

Abstract: This invention relates to a process for manufacturing reconstituted squid into ring shapes. The eatable parts of the cephalopods are washed and minced together at below zero temperatures. The pieces are then compacted into ring shaped molds. The product maintains its ring shape due to a high cohesion of the surface protein of each piece. The rings can then be dipped into batter or breadcrumbs and are then frozen.

Abstract: Fresh cheese is milled, the milled cheese is cooled to a temperature of from below 0.degree. C. to -50.degree. C., starch is added to and mixed with the cooled cheese, and then the cooled mixture is disintegrated into finely divided pieces. The finely divided pieces may be incorporated into a dry batter mix.

Abstract: A method for making pizzas having a substantially permanent crispness wherein a particular bread crumb material is used to modify the pizza dough so as to accomplish that result, the said crumb material comprising Japanese-style bread crumbs milled to provide a quantity of particle sizes at least small enough to pass through the screen of a U.S. Standard #20 sieve, and the pizza dough being modified by having the said crumb particles included in the dough mass forming the pizza crust.

Abstract: Encapsulated bodies are produced by bringing a fluid, which is to form the cores of the encapsulated bodies, and a solution, which has ability to form gel skins upon contact with the fluid, into contact and including a gelling reaction therebetween. A desired liquid, which is suitable for the utilization of the encapsulated bodies, is introduced successively into the reaction mixture in which the encapsulated bodies formed by the gelling reaction are dispersed. The liquid portion of the reaction mixture is hence substituted with the desired liquid and the resultant encapsulated bodies are therefore recovered in a form dispersed in the desired liquid. An apparatus suitable for use in the practice of the encapsulation is also disclosed.

Abstract: A foodstuff is coated with particulate material by transferring the particulate material from a first conveyor travelling in one direction onto the foodstuff being transported on a first belt of a second conveyor located below the first conveyor which travels in the direction opposite to the first conveyor. While the coated foodstuff is transferred to a second belt of the second conveyor, particulate material falls off the first belt through a gap between the first belt and the second belt onto an inclined portion of the second belt. The particulate material is conveyed to the horizontal upper run of the second belt which forms a layer on which the coated foodstuff lies for being coated on a bottom side after being transported to the second belt. The coated foodstuff is then transferred from the second belt to the third belt of the second conveyor, with further particulate material falling through the gap between the second and third belts onto the inside wall of a drum.

Abstract: A process for preparing cookies with prominent display of edible bits, comprising forming a dough rope, creating a channel on its top surface, placing bits in the channel, covering the bits with a partial layer of additional dough in the form of randomly placed strings or strips, cutting the rope into individual cookie shapes, and baking.

Abstract: This disclosure relates to a process of preparing an instant noodle food product. A brick of dried noodles, and a mixture in powder or granular form of seasonings, spices, flavors, a hygroscopic caking component, a thermal caking component or an edible oil in the solid state at the normal temperature below the melting point of 100.degree. C., are placed on the brick. The mixture is fixed on the brick of noodles by moistening and drying or by heating and cooling.

Abstract: A process is disclosed wherein a flavoring agent used to flavor fried foods products is encapsulated so that the flavoring agent may be easily removed from oil used to fry the food products. In the preferred embodiment of the invention, the encapsulated material is further coated with a flavor modifying agent and a high melting point fat which helps to protect the encapsulant from water and from physical damage prior to and during frying, and to modify the flavor of the oleoresin capsicum flavoring agent used.