Abstract: A topping for snack food products comprising large food flakes pre-coated with an adhesive and a method for applying the pre-coated food flakes to a food substrate to produce a topped snack food product. The food substrate may be any savory shelf-stable food known in the art such as a chips, pretzels, crispy bread products, popcorn, or nuts. The food flakes may be pieces of vegetables, fruits, meats, cheeses, grains, herbs or spices that complement the food substrate. The pre-coated food flakes are heated to partially liquefy the adhesive coating and then are applied to the food substrates. The topped food substrate is then subjected to changed process conditions to harden the adhesive, forming a bond between the food flakes and the food substrate.

Abstract: The present invention relates to a method for making rice capable of being frozen and then defrosted by conventional means rather than microwaved to defrost. The product includes cooked sushi rice kernels that have been coated with trehalose such that the total sugars consist of between 9% and about 60% trehalose.

Abstract: A method for preparing a custom flavored snack food includes the provision of a quantity of a snack food that is at least partially cooked and at least one seasoning powder. The snack food is placed in a coating container with the at least one seasoning powder. The snack food is then coated with the at least one seasoning powder. The snack food coated with the at least one seasoning powder is subsequently heated to a predetermined temperature for a predetermined time to form the custom flavored snack food. The method may be practiced with a kit having the snack food, the at least one seasoning powder, the coating container, and the heating container. The heating container may have a removable panel that, when removed, provides access to a heating cavity for receiving and heating the coated snack food to form the custom flavored snack food.

Abstract: A microwave cookable or reheatable foodstuff coating composition comprises 55 to 80 wt % water and 20 to 45 wt % by dry weight of an ingredient mixture including: a. 35 to 60 wt % of a flour component comprising one or more flours selected from soy flour, maize flour, rice flour and wheat flour; b. 15 to 35 wt % of non-modified starch; c. 0.1 to 5 wt % of a gelling agent; d. 0 to 15 wt % of modified starch; and e. 0 to 35 wt % of other edible ingredients.

Abstract: The invention allows for a reduction in the amount of sodium chloride applied to a food product, without adversely affecting the taste of the food product. Sodium chloride particles with bi-modal particle size distribution are combined with particles of another edible salt with a particle size distribution peak that falls between the bi-modal peaks of the sodium chloride particles. In this way, any off-flavors exhibited by the other edible salt are masked by the initial and final pure sodium chloride saltiness flavors provided by the composition.

Abstract: A grain-based food product comprising a grain-based component covered by a moisture-sensitive powder layer and a binding layer adhering the powder layer to the grain-based component. The binding layer is chosen so that the powder layer can later disperse into a liquid that is added just prior to consumption. The powder layer comprises a component of interest to make the product more interesting to consume. For example, the component of interest can be chosen to produce a difference in color, appearance, texture or flavor of the food product in the presence of a liquid, such as milk or water.

Abstract: A food product and method including a portion of cheese configured in an individual, elongated multi-dimensional shape. A batter and bread coating is uniformly encasing the portion of cheese. The coating is composed of a plurality of ingredients suitable for heating without a cheese blowout and comprising at least 55%, by weight, of the food product. The multi-dimensional shape includes a twist along the longitudinal length of the portion of cheese.

Abstract: The present invention provides a food product comprising: a formed reduced glycemic response cereal component; and a non-sticky reduced glycemic response sweetener coating over the formed cereal component, the sweetener coating comprising: a first sticky layer comprising at least about 30% fructose (of the total sweetener coating); a second less sticky layer having a DE value of about 60 or less and comprising up to about 17% fructose and at least about 1% non-fructose carbohydrates (of the total sweetener coating); and third layer comprising crystalline fructose. The present invention also provides a process for forming the sweetener coating over the formed cereal component comprising the following steps: (a) providing a formed cereal component having thereon a first sticky layer comprising fructose; (b) forming over the first sticky layer a less stick second layer comprising non-fructose carbohydrates and optionally fructose; and (c) applying crystalline fructose over the second layer.

Abstract: Cereal pieces at least partially coated with a composition typically containing a starch component, generally a wheat starch or a dextrin component, are provided. The coating composition provides the cereal pieces with enhanced resistance to breakage and superior ability to retain their texture and strength in milk or other liquids compared to traditional cereal pieces.

Abstract: A device and method of using the device for preparing and baking pizzas. The device separates slices of pizza from each other and prevents ingredients from mixing or migrating across slices during preparation and cooking of the pizza.

Abstract: In one aspect, the invention relates to a process for the preparation of a starch-coated confectionery product. The process comprises providing a centre, wetting the centre, coating the wetted centre with a starch-based powder, and expanding the starch-based powder to produce the starch-coated confectionery product. Other aspects of the invention relate to a confectionery product comprising a centre (such as peanut) and an expanded starch coating producible by the process of the first aspect and a confectionery product comprising a heat-sensitive centre (such as chocolate) enclosed successively within a protective coating and an expanded starch coating.

Abstract: A sugar-coated agent that includes a core, a film layer that mainly includes a film component, the outer surface of the core being coated with the film layer, a sugar coating layer that mainly includes a sugar coating component, the outside of the film layer being coated with the sugar coating layer, and a middle layer that includes a film component and a sugar coating component and is provided between the film layer and the sugar coating layer, wherein within the middle layer, the concentration of the sugar coating component at the interface between the middle layer and the sugar coating layer is higher than the concentration of the sugar coating component at the interface between the middle layer and the film layer.

Abstract: Chocolate flavored compound coating and nut butter based coated snack products are provided whose coatings are resistant to rub-off or oiling out of the nut oil constituent as well as methods for preparing such coated snack products. The present methods include a first step of providing a hot (˜32 to 44° C.), chocolate and creamy nut butter coating slurry. The methods include a second step of applying the hot coating to a food base to provide a liquid coating coated food base in a weight ratio of coating to food base ranging from ˜1:10 to ˜1:1. The methods include a third step of applying sufficient amounts of a dry particulate setting sugar to a quantity of liquid hot slurry coated food base pieces to provide a finished dry stabilized non-sticky powdered coated food base.

Abstract: Premium quality parbaked frozen pizza can be made by adding premium rough cut toppings to a premium generally square crust having a rough edge mimicking a hand formed crust. The pizza provides the appearance of being hand made and baked in a brick wood fired oven providing a crispy exterior, a soft interior crust having characteristic toasted color indicia. In use, the pizza is packaged in conventional corrugated forms, outer wrapped and packaged for delivery in retail environments. The product can be removed from its packaging and baked at home, mimicking a product from a restaurant grade preparation.

Abstract: Premium quality parbaked frozen pizza can be made by adding premium rough cut toppings to a premium generally square crust having a rough edge mimicking a hand formed crust. The pizza provides the appearance of being hand made and baked in a brick wood fired oven providing a crispy exterior, a soft interior crust having characteristic toasted color indicia. In use, the pizza is packaged in conventional corrugated forms, outer wrapped and packaged for delivery in retail environments. The product can be removed from its packaging and baked at home, mimicking a product from a restaurant grade preparation.

Abstract: The present invention is directed to a distributed system and method for preparing tray-based foods and in particular, pizza pie, in which a pie together with its ingredients are prepared in stages, including intermediate freezing of at least a subset of ingredients. The present invention is characterized by methods of preparing and distributing at least a subset of those ingredients distinctly from other ingredients initially without use of the base layer.

Abstract: This invention relates to edible adhesive coatings for multi-component food products, methods of making edible adhesive coatings, food products comprising these edible adhesive coatings, and methods to make multi-component food products comprising edible adhesive coatings; and particularly to edible adhesive coatings for multi-component food products, methods of making edible adhesive coatings, food products comprising these edible adhesive coatings, and methods to make multi-component food products comprising edible adhesive coatings where one of the functions for the edible adhesive coating is to facilitate adhesion of particulate components, such as grains or granola pieces, to a base component, such as a food-based center. This invention, in one embodiment, provides an edible adhesive coating comprising a source of edible fat, a hygroscopic food powder, and optionally an emulsifier.

Abstract: The present invention relates to encapsulated lactic acid, where lactic acid is in a solid, pure, crystalline form. The encapsulation of food acids is common practice. Many companies produce encapsulated citric, tartaric and sorbic acids or GDL. However, lactic acid, a major food acid for its flavour and conservation effect, is not available in a pure solid crystalline encapsulated form. As no substrate is needed for said coated solid lactic acid particles, the lactic acid content of said particles may be very high and the activity of the lactic acid is not impaired by the substrate. Furthermore, the encapsulated solid lactic acid particles according to the invention are easy to handle and are less expensive than encapsulated liquid lactic acid.

Abstract: A hybrid apparatus for applying coating to product is disclosed. In at least one embodiment, the apparatus includes a first vibratory frame assembly in communication with a first pan assembly, wherein the first pan assembly receives a product and a coating and applies the coating to the products using vibratory motion. The apparatus further includes, a drum assembly that having a drum, wherein products and coating are received from the first pan assembly and the coating is further applied to the products using a rotational motion of the drum, and a second vibratory frame assembly in communication with a second pan assembly, the second pan assembly having at least one of a separator tray assembly and an alignment tray assembly, wherein the second pan assembly receives the products and coating from the rotating drum and at least one of separates and aligns the products using vibratory motion.

Abstract: A shelf stable fried product and a process for creating a shelf stable fried product is disclosed. Aspects include a process for managing fat migration, moisture migration, and cell degrading of a food product during frying. Aspects further include a resulting shelf stable food product that includes a crispy and/or crunchy texture and a desirable fat distribution.

Abstract: Chocolate brittle containing chocolate and syrup is a brittle confection which may, additionally, have other flavorings and toppings added thereto.

Abstract: A snack food having large three-dimensional seasoning bits whereby the bits are substantially adhered to the food substrate, or chip. A topping comprising large seasoning bits and a dry adhesive is applied to a cooked chip. The topped, cooked chip is then heated to a temperature such that the dry adhesive undergoes a glass transition and flows down around the bit to the bit and food substrate contact point. The topped, cooked chip is then subjected to changed process conditions, such as cooling, the adhesive hardens, and a bond is formed between the chip and the seasoning bits.

Abstract: An apparatus and method for providing a layered seasoning to snack food products such as potato chips or tortilla chips using a vibratory scarf plate that is divided into two or more sections by one or more walls. A different seasoning is placed in each section. The scarf plate is placed into a rotating drum having snack food product. A seasoning from each section falls off the scarf plate to form a curtain. Each curtain provides a layer of seasoning on the snack food product.

Abstract: The invention relates to a hard sugar coating method comprising a step in which a sugar coating syrup is applied, said syrup consisting of maltitol or isomalt and at least one binder, characterized in that all or part of the dry matter of said binder is substituted by a sorbitol syrup or power in order to reduce the fragility of said sugar-coated products.

Abstract: Unique adherent coated roasted and unroasted bean, pea and nut substrates carrying finely divided ingredients, the adherent coating including an alginate salt, a source of calcium ions and carrageenan, and the method of making such unique coated beans, peas and nuts.

Abstract: A system and method of coating a food product and the product coated by the method is disclosed. The method includes the steps of transporting a food product on a conveyor; applying a first coating to the top and bottom surfaces of the food product while the food product is on the conveyor; and subsequently applying a second coating while the food product is on the conveyor. The first coating can include a plurality of crumbs having a mean particle size of between about 2 mm and about 4 mm and provide a rough texture on the food product. The second coating can include a flour based flavoring and or seasoning.

Abstract: An improved seasoning system 10, 11, 13 uniformly coats a food product with the desired amount of seasoning, with the seasoning rate preferably being controlled as a function of the product volume signals from the sensors 26, 34, 108 and 110. The seasoning system preferably utilizes linear motion conveyors and either a rotating drum 36 or a deflector 98 and a second seasoning unit 112, 114 between linear conveyors 94, 96. Oil may be sprayed onto food products and tumbled in a drum 16 which both rotates and moves in a reciprocating manner with the conveyor tray 14. An improved seasoning tray 123, 144, 148 has a planar floor 122, 138, 162 with an angled discharge edge 124, 137, 182 for uniformly distributing seasoning on the product. The seasoning system minimizes damage to the food product and uniformly coats the product with a desired amount of seasoning.

Abstract: A method for adhering large three-dimensional seasoning bits to a snack food base whereby the bits are substantially adhered to the food substrate, or chip. A topping comprising large seasoning bits and a dry adhesive is applied to a cooked chip. The topped, cooked chip is then heated to a temperature such that the dry adhesive undergoes a glass transition and flows down around the bit to the bit and food substrate contact point. The topped, cooked chip is then subjected to changed process conditions, such as cooling, the adhesive hardens, and a bond is formed between the chip and the seasoning bits.

Abstract: Method for making a dual-textured food substrate having large seasoning bits whereby the bits are substantially adhered to the food substrate, or chip. A first topping comprising large seasoning bits and a dry adhesive is applied to a cooked chip having a first texture. The topped, cooked chip is then heated to a temperature such that the dry adhesive undergoes a glass transition and flows down around the bit to the bit and food substrate contact point. The topped, cooked chip is then subjected to changed process conditions, such as cooling, the adhesive hardens, and a bond is formed between the chip and the seasoning bits. A second topping having a second texture is then placed and melted onto the chip. The food ingredient properties are optimized to provide a shelf-stable dual-textured food product.

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: An improved seasoning system 10, 11, 13 uniformly coats a food product with the desired amount of seasoning, with the seasoning rate preferably being controlled as a function of the product volume signals from the sensors 26, 34, 108 and 110. The seasoning system preferably utilizes linear motion conveyors and either a rotating drum 36 or a deflector 98 and a second seasoning unit 112, 114 between linear conveyors 94, 96. Oil may be sprayed onto food products and tumbled in a drum 16 which both rotates and moves in a reciprocating manner with the conveyor tray 14. An improved seasoning tray 123, 144, 148 has a planar floor 122, 138, 162 with an angled discharge edge 124, 137, 182 for uniformly distributing seasoning on the product. The seasoning system minimizes damage to the food product and uniformly coats the product with a desired amount of seasoning.

Abstract: An improved seasoning system 10,11,13 uniformly coats a food product with the desired amount of seasoning, with the seasoning rate preferably being controlled as a function of the product volume signals from the sensors 26, 34, 108 and 110. The seasoning system preferably utilizes linear motion conveyors and either a rotating drum 36 or a deflector 98 and a second seasoning unit 112,114 between linear conveyors 94, 96. Oil may be sprayed onto food products and tumbled in a drum 16 which both rotates and moves in a reciprocating manner with the conveyor tray 14. An improved seasoning tray 123, 144, 148 has a planar floor 122, 138, 162 with an angled discharge edge 124, 137, 182 for uniformly distributing seasoning on the product. The seasoning system minimizes damage to the food product and uniformly coats the product with a desired amount of seasoning.

Abstract: A method of applying and distributing a charge of a particulate edible material onto a top surface of a substrate made of an edible dough product includes the steps of: (1) providing a charge of particulate edible material from an overhead hopper; (2) delivering the charge onto a movable vibrational surface having an area exceeding the area of the substrate, the surface being positioned above and in registration with the substrate; (3) keeping the charge on the vibrational surface within a specific area corresponding to the area of the substrate by the use of an encircling guide defining the specific area and having a lower end with a flexible skirt for contacting and sealing against the vibrational surface; (4) vibrating the vibrational surface for causing the charge received on the vibrational surface and kept within the specific area to be evenly and randomly distributed within the specific area; and (5) transferring the charge from the vibrational surface onto the substrate by moving the vibrational surfa

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 method for mechanically and automatically producing flat, round, dough and/or pizza bases without the use of baking tins for the dough bases and without using pre-prepared bases. Toppings and/or sauce are applied to the dough bases through at least one topping station. The dough bases are prepared from dough ingredients in a kneading and extrusion device, and then passed through a series of processing stations such as a shaping press, a metering and distribution station for tomato puree or sauce, or several metering stations for the topping, and the baking station, on a preheated transport plate. Each dough base is prepared and provided with a topping according to individual orders from a list.

Abstract: Film forming colloidal dispersions containing gluten-derived proteins and peptides and their methods of manufacture are described. The colloidal dispersion can be coated onto a variety of substrates to provide a glossy sheen to the substrate. The colloidal dispersions can function as an adhesive for adhering particles onto the substrate. Foods coated with the colloidal dispersion are also described.

Abstract: Film forming colloidal dispersions containing gluten-derived proteins and peptides and their methods of manufacture are described. The colloidal dispersion can be coated onto a variety of substrates to provide a glossy sheen to the substrate. The colloidal dispersions can function as an adhesive for adhering particles onto the substrate. Foods coated with the colloidal dispersion are also described.

Abstract: Topical applications are provided to the support material (16) before the deposit of the food (14) thereon or to the food (14) after the deposit of the food (14) on the support material (16). Thus, although the food (14) is continuously deposited on the support material (16), the characteristics of the food is varied by contact with the topical application. In the preferred form, the topical applications are in the form of flavors, colorants and/or fortification ingredients and especially temperature sensitive ingredients.

Abstract: The present invention relates to a food ingredient composition having anti-mycotic and anti-caking functionality, and a process for producing the same. The food ingredient composition contains a particulate anti-caking material at least partially encapsulated with an encapsulating agent, and a direct action anti-mycotic material coated on particles of the encapsulated anti-caking material. The present invention is also directed to food material compositions including the food ingredient composition.

Abstract: A batter for application to a material for frying contains edible oils and fats, water, an edible moisture holding material having a moisture holding amount of not less than 100 g/100 g by a centrifugal method under 2000 G, a foaming agent having foaming force of not less than 50 mm when measured as a 0.1 wt % aqueous solution at 25.degree. C. by Ross-Miles test, and an emulsion stabilizer. A material for frying contains a filling and a multi-layer formed externally of the filling, the multi-layer containing a layer of the aforementioned batter. A frozen fried material for microwave cooking is prepared by frying the material for frying and freezing the fried material.

Abstract: Process methods are described for combining compounds of mineral nutrients into chemically stable powder mixtures that notably preserve chromium in a soluble form conducive to both absorption and bioavailability. The methods include the compounds of minerals in preferred chemical forms, procedures for treatment of certain compounds to maintain solubility, appropriate sequences for combination of the compounds and other premix ingredients, and blending to provide an adequately homogeneous mixture. The methods provide premixes of minerals that support bioavailable chromium and that exhibit good stability, solubility, odor and color for addition to nutritional products.

Abstract: Weather-resistant protein supplement feeds for animals and methods of making same are disclosed. A trace mineral premix in the form of free-flowing granules is produced in a series of steps comprising (1) mixing a liquid binder with a relatively coarse granular feed ingredient to provide damp binder-coated cores, (2) while damp, the binder-coated cores are mixed with a trace mineral base mix, (3) the cores with their outer layers of trace minerals are mixed with substances which impart water-resistant sheaths thereto, and (4) dusting powder is applied to complete the formation of trace mineral premix granules. The premix granules are mixed with coarse granular macromineral feed ingredients, iron oxide, liquids including a water-resistant coating solution, and one or more of a proteinaceous ingredient to form weather-resistant protein supplement feed granules.

Abstract: Process methods are described for combining compounds of mineral nutrients into chemically stable powder mixtures that notably preserve chromium in a soluble form conducive to both absorption and bioavailability. The methods include the compounds of minerals in preferred chemical forms, procedures for treatment of certain compounds to maintain solubility, appropriate sequences for combination of the compounds and other premix ingredients, and blending to provide an adequately homogeneous mixture. The methods provide premixes of minerals that support bioavailable chromium and that exhibit good stability, solubility, odor and color for addition to nutritional products.

Abstract: Particles which provide a foodstuff binding agent which is dispersible in hot water and hot milk have a farinaceous or proteinaceous material core, an emulsifier coating layer about the core and a fat coating layer about the emulsifier layer, the emulsifier being, in particular, a phospholipid or a sucroglyceride and the fat being one which has a melting point of above 35.degree. C. The particles are prepared by dissolving an emulsifier in an apolar lipid composition, including a liquid oil, and spraying the lipid composition containing the emulsifier onto farinaceous and/or protein particles to coat the particles and thereafter, (a) melting an edible fat and spraying the melted fat onto the coated particles to coat the emulsifier-coated particles with the fat or and then, cooling the twice-coated particles, or (b) combining a ground particulate fat with the coated particles and coating the coated particles with the fat in the solid state.

Abstract: A method and apparatus for applying a material to a substrate. A material application station includes a shutter assembly having at least one horizontally extending blade which is rapidly displaceable from a closed configuration in which an outlet path of the shutter assembly is obstructed to an open configuration in which the outlet path is open. While the blade of the shutter assembly is in the closed configuration, a coating material is applied to a first predetermined area on an upper surface of the shutter assembly. A substrate is located beneath the shutter assembly in the outlet path. The blade of the shutter assembly is rapidly opened so that the coating material falls onto the substrate over a second predetermined area on an upper surface of the substrate. The second predetermined area is substantially equal to the first predetermined area. The resulting deposit is of a controlled diameter.

Abstract: The present invention provides an oil-free, fat-free, edible adhesive for affixing seasoning to foods substrates which in its preferred embodiment is applied at room temperature. The edible adhesive comprises: from about 3% to about 60%, preferably 3% to about 28%, more preferably about 4.8 to about 9.8% of a starch hydrolysate having a dextrose equivalent of from about 4 to about 38, preferably about 10 to about 26, more preferably about 18; from about 3% to about 80%, preferably about 26% to about 75%, more preferably about 70% to about 75% of at alcohol having 1 to 4 hydroxyl groups, preferably 2 or 3 hydroxyl groups and 2 to 4 carbon atoms, preferably 3 carbon atoms; from about 0% to about 50%, preferably about 5% to about 30% more preferably about 10% of a polymerized glycol having a molecular weight of about 200 to 9,500, preferably about 200 to 900, more preferably about 400; and preferably a solvent.

Abstract: A breaded food product having a piece of core food (e.g., fish, poultry, or vegetable) in an uncooked state, and a breaded coating system on the core food, the coating system comprising bread crumbs and fat, the product having at least 3% and no more than 8% by weight of fat (preferably less than 6%, most preferably less than 5.5%). A breaded food product is made by applying breading on an uncooked core food, and a starch overcoat film on the breading.

Abstract: An edible product having a thin inorganic coating on at least a portion of its surface. The coating preferably forms a moisture/oxygen barrier to result in a coated edible product having an improved shelf-life. The edible products include foods and pharmaceuticals. The inorganic materials used for the coating include SiO.sub.2, SiO, MgO, CaO, TiO.sub.2, ZnO and MnO. Processes and apparatuses for depositing a thin film of inorganic material onto an edible substrate are also disclosed. The preferred processes include sputtering and vapor deposition. The preferred apparatus provides for the continuous production of coated edible products.

Abstract: A coated food product containing a non-starch containing coating composition is disclosed; the composition includes: 2 to 10% oligosaccharides, 3 to 12% soluble protein, 10-60% vegetable oil, 0 to 5% emulsifier, 13 to 85% water. The particular advantage of the use of this coating composition is that there is no longer the need to pre-fry the product prior to freezing, however a product is achieved having the desired pre-fried taste.

Abstract: A food material dispensing apparatus for adding a topping to a target food is described. The apparatus comprises a first hopper and a first food distributing system. The first hopper is adapted for receiving the food material at an inlet and delivering the good material through an outlet toward a target location. The first food distributing system is designed for spreading the food material over the target food. The food distributing system includes a motor positioned a horizontal distance from the inlet of the first hopper, a curved conduit, and a flexible, rotary shaft. The curved conduit has a proximal end and a distal end. The proximal end is releaseably connected to the motor, and the distal end is adapted for insertion into the hopper. The flexible, rotary shaft is for stirring and/or mixing the food material. The flexible, rotary shaft passing passes through the curved conduit and is operatively connected at a first end to the motor and at a second end to a distributing blade.