Abstract: A process for stabilizing rice bran containing protein and a naturally occurring lipase enzyme that causes rancidity. The rice bran is treated with an antilipase enzyme, preferably a nonspecific protease of plant or fungal origin. Treatment with the antilipase enzyme stabilizes the rice bran against rancidity without denaturing the protein. Stabilized rice bran has food and industrial utility and can be processed by a sequence of steps including wet milling and microfiltration into a variety of other products also having food and industrial utility. In some instances depending on the product, it is not necessary to stabilize the rice bran before wet milling and microfiltration.

Abstract: The present invention relates to a method of producing an edible container in the form of a cone, cup or dish in which is placed frozen confections such as soft ice cream or ice cream as well as various other food products, or in other words, an edible container referred to as a waffle cone, etc. that has a small apparent specific gravity, is porous and lightweight, and preferably has a crispy texture when eaten.

Abstract: A low-fat dry mix, ready-to-use batter and baked composition are disclosed which are composed of a sweetened, cereal-grain ingredient base with a fat mimetic system of polydextrose, cellulosic material, non-fat milk solid or substitute, emulsifier, modified food starch, and a mixture of xanthan gum and guar or locust bean gum, preferably with lecithin and whey protein concentrate. The baked composition is moist, tender, crumbly with good mouthfeel but preferably contains, one-third fewer calories than a similar full-fatted composition.

Abstract: A corn tortilla for use, e.g. as a taco shell, an edible wrapper, preferably having a narrow partially cooked flexible strip across the central diameter and a fully cooked firm and crispy texture adjacent the flexible area, that can be folded into the typical taco shell U-shape. Preferably, the tortilla is cooked in a microwave oven using two perforated rigid and reusable microwave energy transparent frame members between which a flat fresh uncooked tortilla is positioned. Selective microwave attenuation by a conductive screen strip means, and controlled expansion and distortion of the tortilla by the frame members provide the double textured food end product with desirable surface bubbling and blistering.

Abstract: Frozen dessert cones made from a cooked batter capable of having lower and higher moisture contents, which respectively cause the cone to assume dimensionally contracted and expanded states, are provided with sanitary jackets while in their dimensionally contracted state. When the cooked batter forming the cone attains a higher moisture content, the cone will dimensionally expand against the walls of the sanitary jacket thereby exerting a restraining force against removal of the jacket from the cone. The sanitary jacket is applied to an interior handle region of a cone so that the sanitary jacket will nest with the exterior surface of a downstream cone handle when stacked therewithin. A chute is provided so as to align and direct the sanitary jacket with respect to the interior handle region of the cone. A stream of pressurized fluid (e.g., air) is then preferably directed against the sanitary jacket so as to propel the same into a seated relationship with the interior handle region.

Abstract: A package for a foodstuff has an outer container and an inner container inside the outer container and formed with at least one recess adapted to hold the foodstuff. The inner container is formed at least in regions where it contacts the foodstuff of an edible material. The inner container is provided with reinforcement also made of an edible material such as a mesh of natural fibers. In addition the inner container is formed of a pressed, baked, and/or dry material.

Abstract: Disclosed are fresh, baked bread products having extended shelf lives which are prepared specifically to be reheated/refreshed in a microwave oven employing a metallized film susceptor sleeve. Upon this microwave refreshening, the preheated loaves are characterized by a soft interior crumb and a crispy crust. The products have a shelf life of about 7-14 days. Also disclosed are methods for preparing such baked bread products as well as full formulation dry mixes and partial formulation pre-dry mixes for their commercial scale production by both the sponge dough and straight dough methods. The preparation methods involve first prehydrating a defined dough conditioner system and pregelatinized starch to form an emulsion, combining the emulsion with the other ingredients to form a dough and finish preparing the dough to produce a finished microwave baked bread loaf.

Abstract: A process for producing variously shaped waffle products, especially waffle products having a conical or similar shape for icecream and foods comprises a step of introducing batter between dies and counterdies having a high thermal conductivity, cooking batter by heating dies and counterdies by hot air, and extracting the waffle obtained by cooking the batter when the waffle is at a temperature at which its shape is substantially stable.

Abstract: A method of making a tortilla cone with a closed apex, and including a kit to help facilitate the operation so that a large number of tortilla cones may be formed and cooked at one time. The kit and method of using it includes a set of cone forming molds each consisting of a pliable metallic conical body having an overlapping convex surface about which a tortilla patty may be positioned and wrapped in cone form so as to close the cone form at its apex. The method of using the kit includes using a first mold as a female receptacle and using a second mold as both a female and male receptacle to wrap a tortilla patty to the mold and secure the same between the two molds. An inventive method of making the taco cone mold includes taking a sheet of thin pliable metallic material, such as aluminum, and cutting out a circular disc from the sheet. The pliable disc is then formed into a cone-shaped cylinder by wrapping the disc around a cone shaped dowel so that a pair of its sides overlap.

Abstract: A heated food base which is formed by heating a batter which is obtained by kneading wheat flour, an oil or fat, sugar, an edible surfactant such as egg, and water and which is poured onto a heating plate and spread thereon, the heating being performed between heated platens at a certain temperature for a given time in such manner that the starch of the batter is changed to .alpha.-starch, and the protein therein is coagulated by heat, and a small amount of water remains, so that edible vessels having crispness and good taste, for instance for use as ice cream cones, can be formed by a second baking, at a higher temperature.

Abstract: A heat processed food base which is formed by heating a batter which is obtained by kneading wheat flour, an oil or fat, sugar, an edible surfactant such as egg, and water and which is poured onto a heating plate and spread thereon, the heating being performed between heated plantens at a certain temperature for a given time in such manner that the starch of the batter is changed to .alpha.-starch, and the protein therein is coagulated by heat, and a small amount of water remains, so that edible vessels having crispness and good taste, for instance for use as ice cream cones, can be formed by a second baking, at a higher temperature.

Abstract: A culinary template for use with a pan and a culinary substrate. The culinary template has a collar having a contact portion which defines a first plane. A wall extends down from the collar. The wall has a substrate indenting edge, which defines a second plane. The wall has a length from the first plane to the second plane less than the depth of the pan. The wall has a length from the first plane to the second plane sufficient to indent the culinary substrate upon disposition of the contact portion of the collar on the brim of the pan.

Abstract: A food product and package therefor is disclosed herein having a shell or bowl consisting of a circular base reinforced by an annular bead joining in a continuous circular sidewall having a plurality of evenly spaced semicircular convolutions wherein each convolution is of the same diameter. The shell or bowl is nestable with others to provide a stack and confined together in a patterned form by a plastic film to define a unitary package of a predetermined quantity of shells or bowls.

Abstract: There is provided a method of carbonating a liquid dairy product to a high level of carbonization, while not destabilizing the liquid dairy product. A liquid dairy product is heated to a temperature of at least 160.degree. F. for a time not in excess of 30 minutes, whereby the indigenous dairy protein and ash therein are at least partially denatured. The denatured liquid dairy product is then cooled to a temperature of less than about 50.degree. F. The cooled liquid dairy product is subjected to pressurized carbon dioxide at sufficient pressures and for a sufficient time such that the taste and mouth feel of the carbonated dairy product is no longer that of the uncarbonated dairy product. The carbonation is carried out until there are at least 1.5 volumes of carbon dioxide dissolved in the dairy product. The product is then packaged in closed containers capable of substantially retaining the said degree of carbonation.

Abstract: A pancake type dough skin or wrapper adapted to contain an edible filler which is initially circular or semi-circular in configuration, and which is folded to form a triangular three-dimensional enclosure having closed edges and locking tabs to maintain the shape thereof prior to deep fat or other cooking.

Abstract: A custom cone machine for the use on or off the place of dispersement for use of edible containers to serve varying types of food, such as dairy products, salads, etc. fresh and of varying ingredients commensurate with the type of food served. The machine is fully automatic in the timing, cooking and ejection of the finished cone. The injection of the batter requiring approximately 3 seconds, is with a hand held batter injector that does not require any particular skill in its use. Due to is being automatic in all phases of the cooking and ejection cycle, eliminates the handling of hot cones and equipment by the operator and is a distinct safety advantage over the present on-site cone making machines.Due to its unique injection and cycling action varying shapes, designs and sizes of food or dairy products, edible serving containers can be produced in a like manner as of the cones by the design and shape of the cooking heads.

Abstract: Process of continuously forming individual product pieces having filler therein and having perforations of substantial size in the top layer thereof. A first continuous flat dough sheet is formed and a natural or artificial filler is periodically deposited on the first continuous flat dough sheet, each of the deposited fillers forming a mound. A perforated second continuous flat dough sheet is placed on top of the first continuous flat dough sheet and deposits of filler thereon, thereby forming a continuous composite comprising the filler deposits enclosed between the perforated, second continuous dough sheet and the first continuous flat dough sheet. The continuous composite is divided into individual pieces, each individual piece having at least one deposit of filler enclosed between a segment of the perforated, second dough sheet and a segment of the first flat dough sheet. The individual pieces are baked and packaged.

Abstract: Yeast-raised wheat-based food products having improved resistance to deterioration caused by microwave heating are prepared from formulations comprising wheat flour, yeast and an effective amount of at least one starch, such as a rice starch, corn starch or wheat starch, of average crystal size less than about 20 microns and sufficiently small to reduce deterioration in the palatability of the food product caused by microwave energy. The food products are made by mixing such a formulation into a dough and baking the dough formulation for a time and at a temperature sufficient to form a yeast-raised wheat-based food product.

Abstract: A method for making pre-baked pizza shells and the like, commercially, in which each pizza is individually formed as distinguished from the usual practice in which sheeters and die cutting ring rollers are employed.A charge of dough from a rounder is deposited on a reusable cast mold in which the dough is proofed prior to baking. A reusable lid is applied to the mold to provide a support when the assembly is inverted, the mold reversed, and the product baked on the lid.

Abstract: Yeast-raised wheat-based food products comprising wheat flour, yeast and an amount of long-grain rice flour effective to reduce deterioration in the palatability of the food product caused by microwave energy. The food products are made by preparing a formulation including the above mentioned ingredients, mixing the formulation into a dough and baking the dough formulation for a time and a temperature sufficient to form a yeast-raised wheat-based food product. The yeast-raised wheat-based food products show vast improvement in palatability over conventionally prepared yeast-raised wheat-based food products upon exposure to microwave energy.

Abstract: Improved apparatus and methods for assembling and cooking pizza are disclosed which markedly reduce the final cooking time required. Preferably, a pizza shell is precooked in an enclosed container which confines and controls the shape of the shell as well as the moisture loss by the shell during precooking. In addition, a high solids, preheated sauce and a high fat, thin sliced cheese are used to accelerate the final cooking process. Cooking is preferably performed in a perforated cooking pan having a plurality of raised support surfaces. A forced air oven is preferably used for cooking, and the raised support areas and the perforations of the pan cooperate to maximize contact between the heated air and the underside of the pizza. In combination, these techniques significantly reduce required cooking time for pizza.

Abstract: An improved food preparation process is disclosed. In order to practice the process, a container is provided which has a centrally-depressed receptacle with an outwardly and downwardly extending rim. A food filling is first deposited in the container receptacle. The container receptacle and rim are then covered with a sheet of unbaked dough so that the dough conforms to the container rim. The now-filled and covered container which comprises the food product is then frozen. The frozen product filled container is inverted in a conventional oven and heat is applied. A seal is formed between the dough sheet and the container at the juncture of the container walls and rim. The filling heats to a fluid state. When the container is removed, the filling flows outwardly to fill the upstanding crust formed by the baked dough.

Abstract: A bun is baked with a channel therein for holding liquified food preparations. The channel is made to resist saturation by being hard baked to form a thick crust. This is done by using a two-part baking utensil having a channel-forming surface on one part. The bun is baked with the channel-forming surface on the bottom and with more heat being applied to the channel-forming surface than is applied to the other parts of the bun. Ribs may be simultaneously baked into the channel to prevent outflow of the liquid as the food is consumed.

Abstract: A process for manufacturing hollow, thin-walled pastry articles, particularly cone shaped waffles, wherein a kneadable, firm dough body is conveyed to a plurality of baking molds of a cone baking apparatus, each baking mold consisting of a matrix and a patrix, the dough body being delivered into each matrix. The patrix or core of the mold is lowered into the matrix to distribute the dough body over the matrix wall, and is raised again to allow the escape of air and vapor developed by the dough body during baking. The lowering and raising operation of the patrix core is repeated several times and the patrix core remains in the lowered and raised position at varying intervals. The patrix is finally locked on the mold and after final baking the mold is opened and the finished hollow, cone shaped waffle is released.

Abstract: A frozen pizza and method. The pizza includes a frozen crust portion and a filling portion for receiving the pizza sauce or other filling. The crust includes a generally flat filling-receiving center section of predetermined thickness, height and density, and this center section is surrounded by an edge portion which is formed integrally with the center section portion. The edge portion is of increased height and decreased density with respect to the respective height and density of the center section portion. The edge portion has an inner sidewall which serves to confine the filling portion to the center section of the pizza product. The method includes the steps of permitting limited rise of the dough during crust formation, and then depressing or debossing the center section of the dough sheet to increase its density and reduce its height, while permitting the outer margin of the sheet to rise naturally to greater height and to assume a reduced density.

Abstract: A process for producing a frozen, pre-prepared food product is disclosed. In order to practice the process, a container is provided which has a centrally-depressed receptacle with an outwardly and downwardly extending rim. A food filling is first deposited in the container receptacle. The container receptacle and rim are then covered with a sheet of unbaked dough so that the dough conforms to the container rim. The now-filled and covered container which comprises the food product is then frozen so that when a sufficient amount of heat is applied to the product, the filling heats to a fluid state. Thus, when the food product is inverted and the container is removed, the filling flows outwardly to fill the upstanding crust formed by the baked dough.

Abstract: The invention relates to a process for the production of bases for tarts or pizzas from pastry of the dough type and a tool for carrying out the process.According to the process the dough is kneaded, divided into lumps, the lumps thus formed are left standing for a short period, flattened, are subjected to a single rise and the bases thus formed are baked, characterized in that the flattening operation is carried out directly without preliminary rolling or rising. The tool shown in FIG. 1 comprises a stamp and a die receiving a lump on its support and means for forming a cushion of air between the stamp and the dough.

Abstract: The apparatus for making a filled tubular food product in which tubular dough pieces are extruded onto a supporting die member which maintains the internal diameter of the cavity in the dough piece fixed during raising and baking after which the cavity in the baked dough piece is filled with another relatively softer food product.

Abstract: Tortillas which may be stored without substantial loss of flexibility are prepared from dough comprising wheat flour, water, fat, vital wheat gluten and a hydrophilic gum.

Abstract: A method for forming dough shells in a continuously transported web of dough using the steps of proofing the moving dough web, forming the proofed dough web into dough shells, resting the dough shells and reclaiming and blending the trimmings of the dough web into the dough is also shown.

Abstract: A fried tofu product, such as "aburage", "ganmodoki", "aburage casing" and "jointless aburage casing", is prepared without coagulants normally used in conventional processes for making tofu by forming a kneaded soy proteinaceous material or soy protein dough from a heat coagulable soy protein, shaping the protein dough into a desired shape (e.g., thin sheet, rounded disc, or tubular) and deep frying the shaped material in two successive stages. Egg components and/or edible oils or fats can be incorporated into the protein dough to improve the texture, taste and/or food value of the fried product.