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: The invention provides processes for the preparation of puffed cereal cakes, in particular puffed rice cakes. The processes comprise molding puffed or unpuffed cereal grains under pressure with the application of ultrasound. The ultrasound assists bonding of the cereal grains to form a solid cake. The ultrasound reduces fouling of the mold and increases processing speed. In one aspect, the starting material is prepuffed cereal grains, and these grains are coated with a binder agent and then bonded together at low temperature using ultrasound energy. This permits the formation of puffed cereal cakes with edible inclusions of temperature-sensitive foodstuffs, and also the rapid formation of puffed cereal cakes with shaped or profiled top and/or bottom surfaces.

Abstract: A conveyor moves a dough sheet along a dough travel path. A filling applicator, located proximate the dough travel path, applies filling to the dough sheet. A cooler is located downstream of the filling applicator along the dough travel path. The cooler cools the filling applied to the dough sheet sufficiently to increase viscosity of the filling prior to the dough sheet being rolled to form a rolled dough product.

Abstract: A process for the manufacture of a food product comprising a wafer filled with a food core, process including the steps of: (i) shaping the food core; (ii) heating at least part of the wafer in order to provide sufficient plastic properties to the wafer to shape; and (iii) shaping the wafer around the pre-shaped food core, the food core acting as a former.

Abstract: A method and apparatus for making a food product such as tamales is provided in which a template for forming the shape of the tamale dough is provided together with a forming tool for anchoring down the tamale wrapper and leveling and pressing dough or masa into a predetermined shape for making tamales. The novel template apparatus is placed over a corn husk to flatten and anchor the corn husk before adding the dough composition and forming the dough composition into the template apparatus. The template apparatus is then removed from the formed dough and the remaining ingredients are added and the tamale is rolled with the corn husk for freezing, shipment or cooking. The novel method and apparatus includes the step of utilizing a special dough composition having a predetermined density for flowing into the tamale template opening. The preferred dough composition has a density in the range of about 1.10 to about 1.12 grams per cubic centimeter.

Abstract: A layered food product is prepared with strips of flexible food material wherein one of a plurality of previously formed strips is guided onto a first advancing conveyor belt and transported on the belt, and a second strip is guided onto a second advancing conveyor belt and transported on then off of that belt and then guided so that the off-transported strip is guided to lie over and advance with the first strip transported on the first advancing belt to form a layered product which is transported on the first advancing belt. A filling may be deposited upon the first transported strip prior to guiding the second strip to lie over the first strip, and further strips may be guided onto further belts and transported and guided sequentially to lie over the layered product to form a further layered product, and a filling again may be deposited so that the filling is present between each of the strips.

Abstract: A confection includes a soft candy center containing from 5% to 40% by weight water. A first coating is applied to the candy center. A second coating is applied over the first coating. The second coating contains a vitamin, enzyme, phytochemical, or alimentary vegetable composition. The first coating seals moisture in the soft candy center to retard the biodegradation of the vitamin, enzyme, phytochemical or alimentary vegetable composition in the second coating.

Abstract: A method for preparing a spring roll involves putting an ingredient material on a dough sheet of the spring roll, rolling up the dough sheet to wrap the ingredient material, and frying the rolled spring roll. A food material containing a main component selected from polysaccharides, powders of grains and mixtures thereof is attached to 40% or more surface area of the dough sheet based on a total surface area of the dough sheet of the spring roll before the spring roll is fried.

Abstract: Cannelloni is prepared by, initially, forming and blanching a longitudinally extending pasta strand and then cutting the strand into a plurality of longitudinally-extending strips positioned side-by-side. Each strip is passed in a direction of its longitudinal extent to and by a roller having a configuration of a curved surface so that it is contacted by the roller surface to curve the strip so that the curved strip has an upper concave curved surface and a lower convex curved surface, the curved strip is transported on a conveyor belt so that the convex surface is carried by the belt, a filling is deposited onto the concave surface and the curved strip is formed, in particular, by passing the curved strip and filling through a ring positioned above the belt, into a tube for enclosing the filling and so that the strip overlaps, and then, the tube is cut into tubular pieces.

Abstract: Food pieces are folded by depositing a food piece onto a conveyor and onto a rotatable bar which is positioned above the conveyor surface. The bar has a perimeter shape which conforms to a half perimeter shape of the food piece and is initially positioned to extend parallel to the conveyor surface. After a food piece has been deposited on the bar and conveyor surface, the bar is rotated in an arc about a bar axis of rotation so that the bar lifts up and folds a half portion of the deposited food piece over onto another half portion of the food piece on the conveyor surface. The bar is rotated to return it to its initial position, and the conveyor surface is advanced to transport the folded food piece. A filling may be deposited on the deposited food piece prior to folding the food piece.

Abstract: Apparatus for folding a dough leaf 30 about a filling 32 comprises a series of folding pans 26.1 to 26.6. Each folding pan is foldable with respect to the next pan in the series about a folding axis 28.1 to 28.5, and is provided with a weighted plunger 34 which is connected to the folding pan by a lost motion connection. The weighted plunger serves to hold the dough leaf down while the pan is displaced from the folded position back towards the unfolded position, to prevent the dough from sticking to the pan.

Abstract: Method for preparing a dough product comprising the steps of:(a) preparing a dough;(b) forming one or more sheets of said dough into a layered body(c) slicing the layered body in a direction transverse to the layers; and(d) pressing the formed slice.Preferably, the dough is a laminated dough. The product is preferably filled to obtain a pizza.

Abstract: Sheets of a foldable plastic material are folded by operation of two conveyors. A first conveyor has a conveying belt run having a downstream run end which is reciprocable for extending the run for a distance and then retracting the run. A second conveyor is rotatable and positioned so that at a first position, it has a conveying belt run in a longitudinal end-to-end relationship with the conveying belt run of the first conveyor for conveying a sheet of foldable material from the conveying run of the first conveyor to the conveying run of the second conveyor and so that at a second position, the second conveyor is, with respect to the first position, substantially inverted and so that the second conveyor conveying run is spaced a distance away from the first conveyor conveying run. In operation, transport of the second conveyor conveying belt run ceases upon rotation while the downstream end of the first conveyor conveying run extends beneath it during folding of a sheet.

Abstract: A method that comprises continuously depositing fillings on a sheet of bread dough and winding up the sheet with the deposited fillings from one of its sides into a bar of bread dough, with the fillings centered. This simple method serves to reduce production labor.

Abstract: A method of prolonging the shelf life of stick chewing gum, and a shelf-stable chewing gum prepared according to the method, are provided. Chewing gum sheet is coated on both sides with an aqueous solution of an edible film forming agent which, when partially dried, serves as an adhesive. A layer of wax is then applied to each of the layers of edible film forming agent. Stick chewing gum prepared according to the method of the invention does not absorb or lose moisture as fast as conventional, uncoated chewing gum sticks.

Abstract: A process to produce different kinds of pastries in which an extruder forms regular discs of dough with a controlled thickness and diameter by etruding dough through a central opening of a lower circular plate which is heated and to which an upper plate descends to an adjustable distance. For producing samoosas thin discs of dough are formed which are partly cooked at one side, stacked and further pressurized and heated. Each disc is cut into four quarters in which triangles are inscribed with their top on the middle of the circular side of each quarter. Filling material is charged in the middle of each triangle whereupon the four quarters are simultaneously folded into triangles, firstly along the sides and then along the bottom by using three hinged plates, one set for each quarter to be folded. For producing filled tortillas the partly cooked disc of dough is filled and rolled by a rolling machine.

Abstract: Green plant leaves (herbs) are blanched with an aqueous medium having a pH of 6.5 to 11 and heated at a temperature of 80.degree. to 102.degree. C. The reverse surfaces of the blanched herbs and/or the upper surfaces of dough sheet units are coated with an aqueous coating medium such as an aqueous solution of pullulan or gelatin, followed by attachment of the herbs to the dough sheet units. The dough sheet units-cum-herb(s) are baked to produce baked confectionery products with a bright green herb(s) free from the grassy smell and hardly liable to be discolored. The dough sheet units may be either of a single-layer structure or of a multi-layer structure including a vegetable-containing layer(s). According to the foregoing process, biscuits, pies, crackers, bread, etc. with a healthy touch can be produced.

Abstract: Deep Fried Foodstuffs retaining a minimum amount of frying medium and a method for their preparation The improvement in the method that makes the minimization of oil retention possible comprises coating said foodstuffs with natural edible harmless barrier coatings directly or after a pretreatment. Water is eliminated from said foodstuff in this added step by heat, microwaves, vacuum or combinations thereof.

Abstract: A method of continuously producing strudels containing cake is provided, by which cake dough is continuously enveloped by a continuous pastry dough sheet to form a continuous pastry dough body containing cake dough, which body is cut into pastry dough pieces containing cake dough, which are then baked to form strudels containing cake, or preserved in a frozen condition to serve the instantaneous needs of the consumer. A method of continuously producing strudels containing cake and a filling is also provided, by which cake and a filling are continuously enveloped with a continuous pastry dough sheet to form a continuous pastry dough body containing cake dough and a filling, which body is cut into pastry dough pieces containing cake and a filling, which are then baked to form strudels containing cake and a filling, or preserved in a frozen condition. As a result, strudels containing the cake, or a cake and filling, and with high and stable qualities, and low production costs, are obtained.

Abstract: Novel composite food products comprising a first, soybean protein-based food material and a second, minced meat-based food material which are bonded to each other, and their production processes are disclosed. These food products have any desired shapes. These food products have remarkably improved texture and taste in addition to a moderate heaviness when eaten.

Abstract: A gauge member is provided for mounting overlying a bamboo mat, wherein initially a seaweed sheet is mounted overlying the bamboo mat, the gauge is mounted overlying the seaweed sheet. Subsequently, a layer of rice is deposited within the gauge defined by a framework and filled within the gauge up to a predetermined marking. A layer of seafood is then deposited overlying the rice, whereupon the gauge is removed. Finally, the bamboo sheet is rolled and arced to enable rolling of the seaweed sheet containing the rice and seafood therewithin.

Abstract: The invention as disclosed herein relates to a process for wrapping and sealing on the circumference of a solid state food material with one or two kinds of clayish state food material in layer condition, thereby forming the same into globular shape. A gate is used to cause the clayish state material to envelope a solid state material as it exits a mould.

Abstract: Layered sheets of food material are prepared by advancing a plurality of sheets of flexible food material on a moving conveyor belt beneath at least one substantially stationary spiral guide, each of which is positioned above the conveyor belt and plurality of sheets and each of which has a longitudinal axis substantially horizontal and at an oblique angle to the downstream direction of movement of the advancing belt and sheets. At least one of the advancing sheets is passed at least one complete turn about a spiral guide for guiding each sheet passed around each such spiral guide so that each guided sheet comes to lie above another sheet advancing on the conveyor belt to form layered sheets of food material.

Abstract: A method for preparing a food product is disclosed wherein formed food is prepared with a particulate coating. Here a plastic, deformable food material is made from rolling a food in the presence of particulate coating material in a revolving drum to thereby reshape the food particle into a roundish, coated body. The roundish body is preferably spherical, annular or roundish cylindrical. The food material is, for instance, mashed potato, minced fish or dough and preferably an aerated, frozen confection.

Abstract: Method for producing a coiled food product by slicing a body of brittle food material to form a curled slice and, if necessary, further coiling said slice to obtain a coiled product. Preferably frozen food materials are sliced and optionally filled.

Abstract: A method of preparing a food product, such as a pizza, supported on a handle held by a diner while being eaten. Pizza dough is prepared and then rolled out into sheets of dough which are cut into rectangular-shaped pieces. A handle with a disc is laid within one longitudinal margin of the piece. Two longitudinal margins and one transverse margin are moistened to develop adhesiveness. The central portion of the piece is filled with a food filler abutting the disc. The unmoistened margin is lapped over the food filler to form a generally cylindrical pouch. The transverse moistened margin is lapped over the unmoistened margin to form a seal. The upper longitudinal margin is crimped together to seal the pouch at the top, and the lower longitudinal margin is crimped against the disc and the handle to provide good support of the food product on the handle. Thereafter, the formed food product is heated for a predetermined time to form an edible pizza.

Abstract: There is provided a process (and resulting product) which includes tenderizing and flattening of a cut of meat, coating the product with a wash of milk and egg protein and then a fine cracker meal (including wheat gluten) to produce a coating having adhesive qualities, modifying the shape of the product by overlapping edges, applying deforming pressure to the product to form a unified structure and causing adherence of the edges, and finally recoating the product to produce a uniform meat product with a breaded appearance. In commercial production this final product is then frozen and packaged for distribution.

Abstract: Coated and shaped popped popcorn products may be prepared from a coating and a binding composition possessing a thermoplastic melt temperature substantially lower than preparatory melt and thermoset properties of conventional popped popcorn coating and binder compositions. Popped corn kernels coated and bound together with the coating compositions possess exceptional physical and chemical attributes under divergent environmental conditions. The edible coating compositions are formulated at a high sweeteners solids level along with a hydrophillic film former (e.g. gelatin, egg albumin, etc.) and a high fat component content level. The coating and binder systems possess remelt properties, and the products may be cooked in a microwave oven.

Abstract: An apparatus and process are provided for rolling a sheet of baked pastry material for forming a layered roll of the pastry material which may include layers of filling material in between the rolled layers of the pastry material. A sheet of pastry material is advanced on an upper surface of a conveyor belt and is contacted by a roller which has a longitudinal axis diagonal to the direction of travel of the belt and which has a diameter which diminishes from its upstream end to its downstream end with respect to the direction of travel of the belt. The rolled material is discharged from the conveyor at the narrower downstream end of the roller and then may be cut into discrete rolled pieces.

Abstract: A method of producing filling-containing baked bread is provided. A dough sheet having layers of fats and oils therein is formed, cut in desired dimensions, wound, and baked to form the bread having flexible layers therein into which a filling is introduced through a pipe.The introduction of filling is done by inserting the pipe along the axis of the baked bread, so that the tip of the pipe can be easily entered into thin cavities formed by expanded gaseous material when baking the wound dough sheet, without damaging the whole shape of bread and without clogging the tip of the pipe with crumbs, whereby the filling material containing the solid, or the filling material consisting only of a solid, is introduced into the baked bread.

Abstract: A method and apparatus for producing laminated products, such as candy, is disclosed. The method includes the steps of continuously forming a semifluid sheet of a first material on a longitudinally extending conveyor, depositing a semifluid second material on the sheet of the first material, continuously rolling the sheet from the edges thereof inwardly to form a double roll extending longitudinally along the conveyor, and flattening the roll into a laminated sheet product. The method further includes the steps of forming the sheet into a "rope" of substantially smaller width than the sheet by folding the sheet over itself from the edges of the sheet and allowing the rope to move transversely across a slower moving conveyor so that the rope bunches up on the conveyor. The rope is then flattened by a roller. The method also includes the step of causing the sheet to longitudially fold over itself so as to form laminations.

Abstract: There is disclosed a fresh dough contained in a container for storage and chemically leavened in the container which has a specific structure derived from a laminated structure constituted by a first plurality of layers each containing a leavening base but containing no leavening acid, a second plurality of layers each containing a leavening acid but containing no leavening base, and a third plurality of layers each containing neither leavening acid nor leavening base and disposed between the respective first layers and the respective second layers to prevent direct contact between said respective first layers and said respective second layers. There is also disclosed a fresh dough contained in a container and chemically leavened in the container, which comprises gas cells and a matrix containing a gel dispersed uniformly therein.

Abstract: A support panel is provided including a smooth upper surface and an upstanding abutment or bar extending along one margin of the panel. An open frame is pivotally supported from the upper surface of the panel adjacent the bar and is swingable between a closed position closely overlying the upper surface and a raised position extending upwardly from the upper surface, swung past a center vertical position and inclined against the bar. First and second superposed lower and upper sheets may be clamped between the frame and the panel upper surface when the frame is in the closed position and the inner periphery of the frame may be used to define predetermined boundaries of layers and areas of food materials to be placed upon the upper sheet prior to swinging of the frame to an open position and rolling the food materials in the upper sheet and thereafter wrapping the rolled upper sheet and food materials in the lower sheet.

Abstract: A pizza shell and a method for forming pizza shells. The pizza shell comprises a dough base, a plurality of closed pockets uniformly distributed about at least a portion of the base, and a plurality of food portions held within those closed pockets. To form the pizza shell, a flat dough base is formed, a plurality of food portions are placed on the dough base, the food portions are covered, and a plurality of closed pockets are formed to enclose each food portion within a separate closed pocket. The pizza shell is then used in a conventional manner to make a pizza pie.

Abstract: The invention concerns a method of constructing a plastic rope used in the manufacture of hard bonbons with a stratified core that is made out of multiple layers of plastic sugar and plastic filling. The ropes are brought independently of one another to a predetermined thickness and width. Plastic filling is constantly applied to at least one of the ropes and rolled into it from the side in such a way as to produce a tube that is closed into itself and that, after being dimensioned, is pushed along laterally into the rope of plastic coating with the edges overlapping in such a way that they adhere together. The accordingly prepared ropes are then introduced together into a rope shaper (conical roller), stretched farther horizontally if necessary, and supplied to the cutting machine.

Abstract: A peanut butter-filled snack product and the like is disclosed. This product includes an edible, heat stable, lubricious filling having a fat content of from about 40% to about 70% by weight. The filling is surrounded by a layer of dough comprising flour, water and at least about 21% fluid shortening by weight of the flour. The fluid shortening reduces oil migration during baking and storage so that the filling remains soft and lubricious.

Abstract: A rolled cheese and a process for making the cheese is described. The cheese comprises a layer of fresh cheese curd coated with flavoring such as herbs, which is rolled into a spiral. The fresh cheese curd is neither cooked nor kneaded, and the resulting rolled cheese has two distinct layers which each contain a distinctive taste.

Abstract: A method for the production of croissants wherein a continuously advancing dough sheet is severed into sections and ribbons of a filler substance are continuously extruded thereon prior to each section being curled upon itself as it continues to advance continuously to a station where portions of the curled, filled sections are subjected to pressure and subsequently severed in areas where pressure was applied to form croissant articles.

Abstract: The equipment of the present invention is one used in preparation of confectionary, cakes and other sweets of western and oriental fashion as well as of the Japanese fashion. Regardless of whether the viscosity of the materials is high or low, they can be disposed of in the manner of becoming easy to handle. When to bake them, they, in the state of raw material or contents, are wrapped in a heat-resistant film, which, rolled back, is continuously fed. Thus, if the raw material is baked into a desired product, its process is sanitary and efficient, and that inexpensive.

Abstract: A process for automatically forming an edible product, in particular a bun-like shaped encrusted roll. A ball of sticky edible paste material is deposited onto an edible thin film such as starch-film, or the film is deposited onto the ball, and the ball with the film is deposited onto a sheet of flattened glutanous dough or the dough sheet is deposited on the ball and film. A skirt portion of the dough sheet is then gathered together underneath the ball so as to be enclosed the ball with the dough.

Abstract: An apparatus for making a generally spherical laminate dough preform that has a first inner dough substantially uniformly encapsulated by one or more outer doughs. If the preform contains morsels such as flavored chips, the appparatus will distribute and optimize the visibility of the morsels in the final baked product.

Abstract: A rolled cheese and a process for making the cheese is described. The cheese comprises a layer of fresh cheese curd coated with flavoring, such as herbs, which is rolled into a spiral. The fresh cheese curd is neither cooked nor kneaded, and the resulting rolled cheese has two distinct layers which each contain a distinctive taste.

Abstract: A highly portable Mexican-type food item is provided and more specifically a burrito-type product on a stick. Burritos consist essentially of a highly pliable, soft tortilla wrapped around a burrito food filler. The new burrito includes a self-sustaining tortilla with an edge portion thereof wrapped around a stick or other suitable elongate member which is grasped by the customer, with food filler being enclosed within the remaining portion of the tortilla and with the ends thereof turned in. The portability of the burrito product thus approaches that of an ice cream bar or a coated hot dog having a stick impaled in one end thereof, for example.

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 highly portable food item is provided and more specifically a burrito-type product on a stick. A burrito consists essentially of a highly pliable, soft tortilla wrapped around a burrito food filler. The new burrito-type product includes a self-sustaining tortilla with an edge portion thereof wrapped around a stick or other suitable elongate member which is held by the customer. The food filler is circumferentially enclosed within the remaining portion of the tortilla, with the upper end of the tortilla first turned in to enclose the upper end and with the lower end of the tortilla subsequently tucked in to enclose that end. The portability of the food item thus approaches that of an ice cream bar or coated hot dog having a stick impaled in one end thereof, for example.

Abstract: A method of making up a bakery product filled with a ball of jam or similar material such as sweet bean paste or minced and cooked compound meat and greens paste. A sheet of wafer-film is stuck to a ball of the jam material. The ball and sheet are then merged with a dough skin such that a skirt portion is draped over the ball. The skirt is then puckered such that its margins are closed, whereby the ball and wafer-film stuck thereto are wrapped in the skin.

Abstract: A process for preparing a foodstuff, like for instance a meat bird, comprising folding of a wrap around a stuffing, whereby the wrap is wider at one end than at the opposite end, the stuffing being deposed on the wrap at the wide end of the wrap and folding onto the upper side of the stuffing those parts of the wider end of the wrap which protrude beyond the stuffing, after which the stuffing with the thus folded wide end of the wrap are rolled up towards the narrower end of the wrap such that the wrap is rolled around the stuffing.

Abstract: A process for automatically and continuously manufacturing lasagne by forming a continuous sheet of pasta which contains first through fifth longitudinal surface area rows; passing the pasta under a first sauce dispenser which dispenses different kinds of sauces onto the middle three surface area rows of the sheet of pasta; folding the respective outer surface area rows over the respective next inner surface area rows; dispensing additional sauce over an exposed surface of one of the outer folded surface area rows; and further folding the sheet of pasta so that the first through fifth surface area rows are vertically aligned. Subsequently, the sheet of pasta is cut into predetermined sizes, and each predetermined size is placed into its own corresponding food tray. Thereafter, each predetermined size of lasagne is frozen. This process allows lasagne to be efficiently and quickly produced at a relatively low cost.

Abstract: A method and apparatus for cooking food products such as flat sheets of dough is described. The apparatus includes a plurality of mating pocketed cooking irons mounted upon endless conveyors, electric or gas burners for heating the irons and a drive motor for the conveyor. Each mating pair of irons includes an upper iron provided with upwardly extending, downwardly opening recesses or pockets to engage the top of the food product being cooked and a lower iron with downwardly extending pockets. The food products expand into these pockets to form, in many cases, hollow blisters therein as the food product expands. Briefly, the method employed is to place a sheet of dough between the hot irons, close the irons by bringing their edges into contact and heat the dough therein until it expands into the pockets and is cooked sufficiently to set the crumb structure. The cooked or baked dough pieces, which can be used as pizza shells, are then topped, frozen and packaged for shipment.

Abstract: Linear copolyesters are contemplated having the following repeating units: ##STR1## in their backbone structure. These polyesters have utility in the packaging industry for packaging various comestibles.