Abstract: Cooked and uncooked caramel slurries and products prepared using the cooked caramel slurries, and methods of preparing caramel slurries and coating a cooked caramel slurry onto a food piece.

Abstract: Thermal regulation of perishable products is achieved using a container (2) having an elongate thermal member (14) which extends into a central region of the container. Thermal regulation is also achieved by selected direction of airflow about walls (4) of the container and providing the container with a rib (5) to facilitate air circulation between adjacent containers.

Abstract: Food comprising at least one popcorn grain substantially entire and coated, completely or partially, with at least a first layer of a first melted cheese directly in contact with the popcorn grain, wherein: • a) the first melted cheese has an initial moisture content of less than 35%, or alternatively, • b) the first melted cheese is cooked too and its moisture after cooking is lower than 8%. A second layer of a second cheese may be applied to the food product. Further described is a method for producing said food.

Abstract: An apparatus for cooking, mixing, and dispensing candy popcorn, and various methods of manufacture and use are disclosed. A vessel with a copper interior surface includes an agitator positioned at the bottom of the vessel. The agitator comprises a member that rotates around the bottom of the vessel to move the contents of the vessel. An auger with a helical surface is positioned in the vessel and is configured to rotate to mix popped popcorn with a candy mixture that has been cooked in the vessel. The vessel can be tilted manually or automatically to dispense the contents of the vessel.

Abstract: A thickening composition characterized in that the thickening composition comprises a xanthan gum in which a potassium salt is attached to a powder surface of the xanthan gum.

Abstract: A frozen food that is suitable for heating to form a food and sauce combination is provided. The food includes frozen food pieces and a powdered sauce composition individually applied to outer surfaces of each frozen food piece so that a fluid sauce of a desired consistency is produced upon heating the food.

Abstract: The invention relates to a method for producing coated sterol powder, wherein a) a carbohydrate and/or a protein and/or a protein-containing auxiliary agent is dissolved or dispersed in water or in an aqueous suspension medium, b) said sterol and/or stanol particles are added to the solution/dispersion, c) the thus obtained solution is homogenised in a homogeniser or a colloid mill in the circuit, d) one part of the homogenate is extracted in a continuous manner from the circuit and directly e) introduced into a dry-spraying system by pulverisation and spraying. The coated sterol-containing particles produced according to said method are incorporated into food based due to their good wettability and without using complex equipment, and display, in particular, good organoleptic and sensory properties in drinks.

Abstract: A method and apparatus for coating hams is provided. Sugar is uniformly dispensed on an inclined plate that is heated to melt the sugar. The sugar flows into a reservoir from which it is poured onto hams passing below the reservoir on a conveyor. Spices are poured onto the melted sugar that sticks to the ham to form a glaze. Jets of water can cool the glaze to increase retention on the ham. The process can be repeated.

Abstract: A coating having a marbled appearance, a confectionery product provided with a coating having a marbled appearance and methods of preparing the same. the coating may be chocolate or water-based.

Abstract: A method and apparatus for coating hams is provided. Sugar is uniformly dispensed on an inclined plate that is heated to melt the sugar. The sugar flows into a reservoir from which it is poured onto hams passing below the reservoir on a conveyor. Spices are poured onto the melted sugar that sticks to the ham to form a glaze. Jets of water can cool the glaze to increase retention on the ham. The process can be repeated.

Abstract: Meat products such as poultry parts are injected with a base marinade or a base marinade massaged into the meat, the base marinade contains less than the total amount of seasoning desired in the meat product. The injected meat product is then placed upon a packaging material such as a tray previously coated with a seasoning layer and the meat product is then coated with another seasoning layer before being sealed in the packaging material so that the balance of the seasoning is supplied from the seasoning layers.

Abstract: Breakfast cereal products coated with a cold-water-soluble coating made from milk solids or high protein, vitamins, and mineral supplement powders adhering to the surface of the cereal via an adhesive or conditions making the surface of the cereal adherent are described. The cereal itself may contain in its basic recipe milk solids, fibers, sugars, fats and carbohydrates, various proteins and minerals, thus classifying the basic cereal formula as a high energy and/or high protein and/or high fiber cereal product, which may be fortified with other essential minerals and vitamins used commonly as dietary supplements. This product is processed in a manner so that a coating is applied composed of such products which remain soluble in cold water at the time of consumption, even after drying and eliminates the need for liquid milk requiring only tap water to generate a similar taste, color, and texture, as well as mouth sensation, at the time of consumption of the cereal.

Abstract: A pizza sauce disk and a method for making the same are provided. The pizza sauce disk comprises a pizza sauce which includes a heat-reversible gelling agent. When activated, the gelling agent causes the pizza sauce to at least partially congeal at room temperature or below so that it may be retained in place on a non-edible support surface. Upon further cooling, the pizza sauce forms a more complete gel structure which, even after warming to room temperature, allows the disk to be handled as a cohesive mass and placed and repositioned on a pizza crust without tearing, breaking or smearing of the disk. The pizza sauce disk may optionally include cheese and assorted pizza toppings. To form a pizza with the present disk, the disk is removed from the support surface and is combined with a pizza crust shell. The pizza may then be cooked and served.

Abstract: A meltable food product for applying seasonings to food, or serving as a sauce for food, is disclosed. The product is designed to apply seasonings to food when it melts, which occurs as the food is cooked. The product has a gel-like consistency and is comprised of water, a solidifying agent, a food base, and seasonings embedded in the product. Methods for making and using the product are also disclosed.

Abstract: A pizza sauce composite preform and a method for making the same are provided. The pizza sauce composite preform comprises a pizza sauce which includes a heat-reversible gelling agent. When activated, the gelling agent causes the pizza sauce to at least partially congeal at room temperature or below so that it may be retained in place on a non-edible support surface. Upon further cooling, the pizza sauce forms a more complete gel structure which, even after warming to room temperature, allows the preform to be handled as a cohesive mass and placed and repositioned on a pizza crust without tearing, breaking or smearing of the disk. The pizza sauce composite preform may optionally include cheese and assorted pizza toppings. To form a pizza with the present preform, the preform is removed from the support surface and is combined with a pizza crust shell. The pizza may then be cooked and served.

Abstract: This invention relates to a process for the industrial preparation of pizzeria pizzas. The process comprises the following stages: a) dough preparation, b) kneading, c) raising, d) portioning, e) topping, and f) baking.

Abstract: A method is disclosed for preparing a surface-pasteurized, low-fat, formed meat product. The method comprises removing surface fat, bones, and gristle, and cutting the meat into pieces. The pieces are mechanically tenderized and then mixed with water, salt, and phosphate. The mixture is massaged at 0.degree. to 15.degree. C. so that fat is conducted out of the meat and deposited on the wall of the apparatus, and protein is exuded to form a sticky surface on the pieces of meat. This procedure reduces the fat content to less than about 5% by weight of the finished product. The fat content can be adjusted to a selected level, however, by mixing fat particles with the massaged meat. The massaged meat is then formed into a selected shape and frozen. The shaped meat is subjected to portion control either before or after freezing. The portions are then partially thawed, and the partially thawed portions are surface-pasteurized at ultra-high temperature (UHT), e.g. 900-1200.degree. C.

Abstract: A pizza toppings disk as well as a method of making a pizza toppings disk and a method of making a pizza using a toppings disk are disclosed. In accordance with the present invention a pizza toppings disk is made by combining a quantity of cheese with a plurality of pizza toppings that may include but are not limited to the following items: sliced meats, ground meats, and vegetables, as well as combinations thereof. The quantity of cheese and selected pizza toppings are combined into a layer that is appropriately shaped to be placed on a pizza shell. The cheese and the selected pizza toppings are fused together to form a pizza toppings disk that may be stored for subsequent use in assembling a pizza. In making a pizza in accordance with the present invention a pizza toppings disk is placed on a uncooked pizza shell and the pizza toppings disk and uncooked pizza shell are then baked to produce a cooked pizza.

Abstract: This invention relates to a process for preparing oil roasted nuts. The process comprises roasting nuts, applying at least one uniform coating of an edible protein to the roasted nuts, and applying a coating of a seasoning mix to the coated nuts. The invention further relates to the nuts produced thereby. The process of this invention produces nuts exhibiting increased uniformity of coating, improved flavor, enhanced coating adhesion and reduced clumping and sticking.

Abstract: A method for applying flavoring to food such as popcorn. A fat-flavor system is prepared by dry-blending solid particles of fat with a flavoring. The fat has a melting point of no less than about 95.degree. F. so that the fat-flavor system comprises free-flowing particles at room temperature. The fat-flavor system is sprinkled onto hot, popped corn wherein the fat melts and the flavoring is adhered to the popcorn producing a flavored popcorn having an even flavor distribution and without a waxy-mouth feel.

Abstract: A shaped container having therein a water-soluble dyeing composition and a method of dyeing eggs using the shaped containers and a kit containing various shaped containers having therein different water-soluble dyeing compositions.

Abstract: Disclosed is a concave shaped baked snack product coated with a particulate topping composition and a process for preparing it. The topping composition is made from a film-forming food starch and flavors and is applied to a sheeted dough prior to baking. During baking the topping composition becomes fused to the expanding dough base causing the edges of the dough sheet to lift up resulting in a desirable concave shaped coated snack product.

Abstract: A semi-moist cranberry fruit product which is produced by slicing the fruit and through a sugar-spraying process in conjunction with wash-rinsing, surface air drying and vacuum drying or vacuum freeze-drying with sudden release of vacuum. The semi-moist fruit produced has an unusual appearance, consistent, texture and typical, but sweetened cranberry flavor and/or cranberry and orange flavor. Further collecting sweetened juice runoff from the fruit and drying the runoff to produce a taffy-like flavoring additive usable as a candy when the moisture content is reduced to 4-9% or reducing the moisture content to 1-2% and producing a crystalline flavoring additive.

Abstract: A process for keeping cooked poultry skin unwrinkled during low temperature storage wherein glazed cooked, skin-covered meat product is cooled to about 40.degree. F. followed by searing the skin at a high temperature then glazing once again and cooling to a refrigeration temperature for storage.

Abstract: Dough products convertible by heating to light, flaky, crispy dough products are produced by applying shortening flakes to a dough, coating a light batter upon the dough product and heating the batter-coated dough to first set the batter and then subsequently melt the shortening flakes, thereby forming air cells within the batter and at the surface of the dough.

Abstract: A semi-moist fruit product produced by a sugar-syrupping processing used in conjunction with wash-rinsing, surface air-drying and freeze-drying particularly adapted for use with blueberries, cherries and other similarly constituted fruits, whereby, liquid within the fruit is removed from the fruit through osmotic pressure exchange and is replaced by sugar molecules and an equilibrium is reached, thereafter through washing, rinsing and blotting of excess syrup, the process ensures independent individual dried fruit from sticking together, followed by freezing, vacuuming drying and packaging.

Abstract: A new class of ready-to-eat cereals is disclosed. These products are baked bite sized pieces produced from a cookie dough, but having a bowl life of at least 3 minutes, and preferably containing fat in the amount between 3 and 17 percent, in which an effective bowl-life extending amount of an additive selected from the group free fatty acid, edible insoluble metallic salt of fatty acid, and mixtures thereof, is added.A preferred additive for providing bowl life in emminently satisfactory ranges is magnesium stearate.

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: Disclosed are food compositions and methods for preparing cheese-coated puffed snack products upon simple heating of the food compositions in a consumer microwave oven. The food compositions comprise a plurality of puffable farinaceous dough puff pieces or pellets in a puffing medium throughout which the puff pieces or pellets are dispersed. The puffing medium comprises from about 30% to 90%, by weight of the puffing medium, of an edible fatty triglyceride and from about 10% to 60% by weight of dehydrated cheese solids. The puffing medium contains no more than about 2% by weight reducing sugars. The weight ratio of puffing medium to puff pieces ranges between about 0.2:1 to 1.3:1.

Abstract: Food supplements are prepared by mixing assimilable iron compounds, vitamins, minerals or mixtures thereof with a heated edible metabolizable fat carrier to form a homogeneous dispersion of iron compounds, vitamins, minerals, or mixtures thereof in the fat, followed by subdividing and cooling to produce a finely divided particulate composition comprising assimilable iron compounds, vitamins, minerals or mixtures thereof coated with and/or dispersed in the edible fat. The fat must be solid at room temperature, and preferably has a melting point between about 100.degree. F. and 250.degree. F.

Abstract: Food products are supplemented with food supplements comprising finely divided particles of edible, metabolizable fat carrier having mixed therein a nutrient selected from the group consisting of assimilable iron compound, vitamins, minerals and mixtures thereof. Preferably the food supplement is affixed to the food product by applying the supplement to the surface of the food product while said surface is at a temperature above the melting point of the fat carrier.