Abstract: Two or more different materials such as food material are co-extruded through adjacent orifices of an extruder. The flows of the two materials are cut in a direction transverse to the flow to form segments of flow. These segments are interspersed so as to join upstream and downstream of each segment of first material to a segment of a second material. Generally two rows of joined segmented flows are extruded side by side. Preferably between the tow rows is formed a boundary cell wall which usually is transformed to a harder material after extrusion. Cell walls of the harder material may surround, in two or three dimensions, cells of softer of foamed material. The apparatus and method to provide the food product having the cell like structure is particularly useful for producing confectionery products formed of chocolate, marzipan or dough materials.

Abstract: An apparatus for supplying food dough forms blocks of food dough that are continuously supplied into a sheet or belt of food dough and then divides it into chunks of food dough that have preset weights.

Abstract: An apparatus for supplying food dough forms blocks of food dough that are continuously supplied into a sheet or belt of food dough and then divides it into chunks of food dough that have preset weights.

Abstract: An improved system and method for producing tortillas from a plurality of dough balls in a substantially continuously moving head press includes collating the dough balls in a feed section in which the product is deposited on a moving conveyor band. The product is then transferred to a reciprocating pressing apparatus where it is pressed to a desired diameter and thickness. The tortilla press operates in conjunction with the conveyor band in a closely controlled fashion to enable improved processing of the food product and resultant tortillas.

Abstract: A disposable starch utensil in accordance with the present invention is made of a plastic starch mixture having a starch, a polypropene and a builder. A method in accordance with the present invention for manufacturing the disposable starch utensil alternately forms the plastic starch mixture into a granular material and subsequently or directly presses the plastic starch mixture into a sheet and molds any of a variety of disposable utensils. The starch utensil can decompose quickly to prevent environmental pollution. The present invention accommodates both public heath and environment protection issues.

Abstract: A one-dish frozen dinner product having an integral bread ring is provided. A method for making a one-dish frozen dinner product having an integral bread ring is also provided. The one-dish frozen dinner product preferably includes a receptacle containing the one-dish frozen dinner product, a baking shield upstanding above the receptacle, and a shipping carton. Even more preferably, the baking shield is placed at the bottom of the receptacle containing the one-dish frozen dinner product and is configured for a nesting fit. The baking shield may have either a frustoconical sidewall or a concave trough-like sidewall.

Abstract: Grain-rich snacks are produced by forming a pasty mixture comprising grain and a minor proportion of egg white, press-forming the pasty mixture to yield formed snacks, and contacting the formed snacks with superheated steam to set the egg white as binder of the snacks. Press-forming can be conducted by press-molding the pasty mixture in mold cavities or by extrusion to form rods or ribbons that are cut into snack-size pieces. Grains such as grits, oatmeal, pasta and rice in a pasty mixture with egg white may include other foods such as ground meat, chopped nuts, maple syrup, etc.

Abstract: The process for making a shaped snack chip uses various components to form a chip having depth such as a bowl-shaped tortilla chip. The chips are formed by sheeting into an initial flat shape. The chips are then passed along for shaping by a mold and plunger conveyor. Once plunged to the mold shape, the chips are reduced in moisture content by baking and frying. After frying, oil is evacuated from the chips whereafter salt and flavoring is applied, if desired, prior to being packaged.

Abstract: An apparatus for supplying food dough forms blocks of food dough that are continuously supplied into a sheet or belt of food dough and then divides it into chunks of food dough that have preset weights.

Abstract: A frozen, unproofed laminated dough that can be baked without being thawed or proofed and that provides a desirable specific volume of the baked product. A frozen unproofed laminated dough includes a layer dough and shortening layers that alternate with the layer dough. The layer dough includes flour, a water-binding agent, a leavening agent, a fat source, and water. The specific volume of the frozen, unproofed laminated dough is 0.8 cc/g to ¼ cc/g. The frozen unproofed laminated dough prepared a baked product having a baked specific volume of at least 3 cc/g when baked without being thawed or proofed before baking. The frozen, unproofed laminated dough can be used to prepare Danishes, croissants, and the like.

Abstract: An apparatus for forming a rising crust comprises a dough-manipulating unit adapted to apply a vacuum at the peripheral edge portion of an underlying sheet of dough to hold and lift the peripheral portion. The manipulating unit is inwardly contractible while holding the peripheral edge portion of the sheet of dough and movable downwardly while being in a contracted state to provide for the formation of a peripheral fold in the sheet of dough. The dough-manipulating unit allows for high volume production of rising crust pizzas.

Abstract: Food product obtained by extrusion baking of a mixture of dairy or cheese origin with a fibrous structure characterized in that the fibers form a network of macroscopic fibers whose diameters are in the order of 0.1 mm to 1 mm, ramified into microscopic fibers with diameters in the order of 1 &mgr;m to 0.1 mm, with the dry matter of the product at least partially originating from whey.

Abstract: A manufacturing apparatus produces defined lengths of meat or other filling materials for taquitos, enchiladas, burritos, and other rolled, wrapped, or folded tortilla foods. This apparatus includes a small, upper, filling conveyor that operates in parallel with a large, lower, tortilla conveyor. Other components include an extruder, nozzle, cutter, and various sensors that produce output signals indicating tortilla and filling position. Encoders are also provided to represent position and/or movement of at least the upper conveyor. According to the sensor outputs, a controller regulates operation of the upper conveyor, extruder, and cutter to produce and then accurately deposit segments of filling material upon tortillas as they pass by upon the lower conveyor. As needed, the controller (1) advances, reversed, and/or stops the upper conveyor, (2) directs the pump to start/stop filling production, and (3) regulates the cutter to cut extruded filling material.

Abstract: A method for producing a reconstitutable dehydrated food product and an apparatus for producing such a product are described. The method calls for the use of a stationary vessel that is used as both a hydration device and a pressure cooker. A rotating member within the vessel ensures that the vessel contents are continuously mixed, and that fluids within the vessel are continuously spread through the contents. The apparatus also has a channel, wherein the food product is chopped and sized as desired, before going through a forming conduit that spreads the product into a generally flat sheet of texturized composition. The method and apparatus produce a dehydrated food product of a desired texture, with improved water absorption qualities and enhanced digestibility.

Abstract: A system and method are provided for forming IQF shreds of mozzarella cheese into a bead form and depositing the bead on the periphery of a pizza crust for forming a pizza with a cheese stuffed rim. The IQF shreds are heated and then extruded to form the bead placed on the crust periphery via a high speed extrusion head. Heating and extrusion techniques are disclosed that work the IQF shreds into an extrudable mass or paste that, although lacking the desired stringiness quality, reconstitutes upon baking such that stringiness comparable to more expensive string mozzarella cheese is achieved.

Abstract: An improved frozen cinnamon roll can be produced using a specific improved recipe and a significantly improved process. The cinnamon roll product can be manufactured and sold in a frozen form to a retail outlet. At the retail outlet, the frozen product can be thawed and baked to form a cinnamon roll that appears substantially equivalent to a fresh cinnamon roll prepared from basic ingredients on site. The recipe involves the use of specific ratios of ingredients that results in a frozen formulation that can be prepared frozen, thawed and baked successfully. In the process, a soft, sweet dough formulation is combined with a fat smear combined with a passivated cinnamon preparation. The soft, sweet, yeast-leavened dough is protected from deactivation by cinnamon using a preferred amount of smear in relation to the cinnamon. Further, the cinnamon is incorporated into the fat, using procedures forming a coated smear, that protect the soft, sweet dough yeast from the cinnamon materials.

Abstract: Leavened dough-based food products and leavened puff pastry-based food products are produced without the need for providing by a process which comprises preparing dough by mixing gluten, flour, yeast and water; kneading the dough, cutting the dough into parts and forming the parts into the shape of the product to be manufactured, compressing the shaped dough parts so as to extend the gluten and to allow the compressed dough parts to expand during a subsequent baking step, and baking the compressed dough parts.

Abstract: A filled dough product having a plurality of segments of filling is recited. Each segment of filling from the plurality of segments of filling is encapsulated by a dough shell. A leading crimp line seals the dough shell over the plurality of segments of filling at a leading edge of the dough product. A trailing crimp line seals the dough shell over the plurality of segments of filling at a trailing edge of the dough product.

Abstract: A pasta stuffing machine includes a conveyor having mold cups affixed thereto. The mold cups are openable and closeable. A pasta shell is inserted into each mold cup. The conveyor moves the mold cups and pasta shells to a filling station at which a pasta shell filling is inserted within the pasta shell while the mold cup is open. A folding station causes the mold cup to close to fold leaves of the pasta shell on top of one another and around the pasta shell filling. The mold cups are opened downstream of the folding station to allow the pasta shell to exit the mold cup. A rolling station rolls the pasta shell and the pasta shell filling into a final shape.

Abstract: A flat bread grill has a grill formed by a housing enclosing a controllable heating element and is topped by a round, flat grill surface, which is preferably coated with a non-stick substance, and has an annular channel or recess adjacent the periphery thereof. A dough or batter spreader has an elongated pentagonal shape with a rounded pointy inner end, diverging side walls, substantially parallel side walls, and an arcuate outer wall. The inner end has an integral depending foot while to outer arcuate wall has both an upwardly directed handle and a depending arcuate foot which is readily received in the annular channel or recess of the grill. The one pair of diverging and side walls have a lesser depth than other pair of diverging and sidewalls. The spreader is held spaced above the grill surface by both feet. Preferably the volume of the pentagonal spreader member is substantially equal to that of a single piece of thin flat bread produced by the subject invention.

Abstract: An apparatus for extruding edible paste which includes a supporting framework; a hopper for feeding paste to be extruded; at least one pair of sizing or lamination cylinders arranged in sequence downstream of the hopper; a belt conveyor which is suitable for receiving and removing the extruded and laminated paste that leaves the lamination cylinders; motor assembly for the lamination cylinders; one or more pairs of extraction and dosage elements which are arranged directly below the hopper and are suitable for extracting, in a uniform and pulsed manner, paste from the hopper to feed it to the lamination cylinders.

Abstract: The present invention concerns a method for producing a corrugated pasta sheet, facilitating the adherence of the sauce to the surface, in which the pasta sheet is obtained by forcibly extruding the dough through a slot in a die plate, comprising the stages during which at least one surface of the sheet is crimped repeatedly using at least one raised arm-type flexible, elasticized blade whose free end comes into contact with the sheet. The blade is inflected reciprocally by the dragging action exerted on it by the sheet as it passes through the slot and by the returning action produced by its elastic properties. An apparatus putting into operation the method described above also forms part of the invention.

Abstract: A manufacturing apparatus produces defined lengths of meat or other filling materials for taquitos, enchiladas, burritos, and other rolled, wrapped, or folded tortilla foods. This apparatus includes a small, upper, filling conveyor that operates in parallel with a large, lower, tortilla conveyor. Other components include an extruder, nozzle, cutter, and various sensors that produce output signals indicating tortilla and filling position. Encoders are also provided to represent position and/or movement of at least the upper conveyor. According to the sensor outputs, a controller regulates operation of the upper conveyor, extruder, and cutter to produce and then accurately deposit segments of filling material upon tortillas as they pass by upon the lower conveyor. As needed, the controller (1) advances, reversed, and/or stops the upper conveyor, (2) directs the pump to start/stop filling production, and (3) regulates the cutter to cut extruded filling material.

Abstract: Bakery products such as bread obtained by adding the functions of fructo-oligosaccharide so as not to impair tastes and eating feeling. By eating such bakery products, the functions of fructo-oligosaccharide reveal. A bakery product such as croissant and panettone containing fructo-oligosaccharide is obtained by fermenting a mixture of fructo-oligosaccharide and flour as a major ingredient with a madre containing Saccharomyces exiguus, Lactobacillus sanfrancisco and Lactobacillus comoensis, and baking the dough thus obtained.

Abstract: The present invention relates to a novel cheese product comprising a number of stacked cheese layers with at least one partition extending from the top layer towards the bottom layer. The invention also relates to a method of manufacturing said novel cheese product and its use for decoration or in snack foods.

Abstract: A cohesive machineable dough having a high soy content and products made from the dough are shown. The dough has a soy-component, a pre-gelatinized starch component, a liquid component, and optionally other ingredients. Preferably, the soy-component is from about 60% to about 90% of the dry ingredients, the pre-gelatinized starch component is from about 10% to about 40% of the dry ingredients, and water is from about 25% to 45% of the total dough. The dough may be sheeted, cut, and baked to produce products such as flatbreads, crackers, chips, and other snack and bread products of various cuisines. The dough may also be fried after baking.

Abstract: The present invention is directed to a method and apparatus for baking substantially continuous pita bread and also for separating the upper and lower layers of such a continuous pita bread. A substantially continuous extrusion of dough is transported along a conveyor system and cut longitudinally into a series of elongated dough strips. The elongated strips are baked in an oven so that the strips inflate and become substantially tubular. When the baked tubular strips emerge from the oven, the upper layer and lower layers of the bread strips are detached from one another along their edges by a cutter assembly. The upper and lower elongated strips are thus separated and available for further processing, such as chopping into snack-sized portions and/or seasoning.

Abstract: A high-protein food of plate form having a protein content of 40% by weight or more and a bulk density of 0.02 to 0.40 g/cm3, which is obtained by puffing-molding a compound protein raw material having a protein content of 40% by weight or more.

Abstract: Edible laminated dough is made with a water continuous lamination dispersion. The lamination dispersion includes a combination of hydrocolloids. Expressed on the non-fat contents of the lamination dispersion, 0.5-40% protein hydrocolloid and 0.1-60% non-protein hydrocolloid or gelatin are included. The water content of the lamination dispersion is 15-90%, the fat content 0-80%. From the dough e.g. puff pastry, croissants and Danish pastry can be made having good structure and taste. With the laminated dough a wider range of laminated baked products can be obtained, e.g. containing less or nutritionally more attractive fat having a different taste profile. A preferred combination of hydrocolloids is aggregate gel forming maltodextrin and sodium caseinate. Another preferred lamination dispersion is based on cheese not containing melting salts.

Abstract: An improved sheeter wire device providing constant tension on a feeder spool even during wire breakage. A constant speed motor draws wire across the face of the sheeter while a drag motor maintains constant tension on the wire. A pair of pinch rollers prohibits unwinding of the feeder spool in the event of wire breakage.

Abstract: A fully baked or fried multi-layered toaster product comprises a first layer and a second layer wherein the first and second layers are constructed of dissimilar materials. The first layer provides the structural properties required for a toaster product while the second layer provides enhanced characteristics such as taste, texture, and other organoleptic properties. The multi-layered toaster product contains dissimilar dough or batter types and can further include filling and/or particulates and/or toppings.

Abstract: A method and apparatus are provided for continuously and quantitatively supplying bread dough. The apparatus comprises a pressing structure that includes two movable members, one of which includes at least one roller or one belt conveyor, and the other of which includes at least one belt conveyor, the roller being adapted to rotate about its own axis to apply a force to pull bread dough downward and the belt conveyor being adapted such that a portion of its conveying surface contacting the dough moves downward to pull the bread dough downward.

Abstract: A cereal flour dough sheet-derived food, which contains a cereal material-derived water-soluble fraction in a portion of food where deterioration of palatability in texture occurs, said fraction having an equilibrium moisture content of from 10% by weight to 80% by weight at 25° C. and a glass transition moisture of from 1% by weight to 30% by weight at 25° C., and said fraction being contained in an amount of from 0.2% by weight to 50% by weight calculated as the solid content based on the total solid content of said portion. It is possible to provide edible substances capable of effectively inhibiting deterioration of palatability of food which occurs due, for example, to the reduction of moisture during preservation and/or cooking of processed food products and food materials containing various cereal flours, particularly cereal flour dough sheet-derived food products.

Abstract: An apparatus and process for manually portioning pizza dough disks having a calibrated volume and suitable for mechanical final spreading. The apparatus includes a support member fastened to a base plate, a circular lower plate arranged in a substantially horizontal configuration onto which the dough is to be placed, and a circular upper plate arranged in a substantially horizontal configuration coaxial with the circular lower plate and having of a diameter substantially equal to a diameter of the circular lower plate. A device for moving the circular lower and upper plate towards each other to a predetermined final distance which corresponds to a desired thickness of a dough disk is provided, as well as a cutting element having a sleeve with a cutting edge for removal of excessive dough emerging radially from an annular space between the circular lower and upper plates, and a moving mechanism for axially moving the sleeve relative to the circular lower and upper plate.

Abstract: A sandwich product is made by sealing the peripheral portions or edges of two slices or layers of bread together to form a substantially sealed pocket between the layers with filling material in the pocket. The sealing takes place without heat, and prevents cheese, sauce, or other filling ingredients from running out of the product upon heating of the product. Markings may be pressed into the product which form subpockets and restrict the flow of filling ingredients between subpockets. Score lines may also be formed to divide the product into multiple pockets which may be easily separated into separate pieces of the product.

Abstract: A dough pre-sheeting system within a food processing system having a receptacle for receiving dough and an extrusion die with an elongated-slot die opening. Dough is pressure fed from the receptacle through the elongated-slot die opening preferably by multiple augers, and emerges from the extrusion die as a continuous sheet having a generally uniform thickness. The continuous sheet of dough is then received by sheeter rollers for further sheeting and thickness reduction. Additionally, a method of pre-sheeting dough utilizes the dough pre-sheeting system described above for extruding a first continuous sheet of dough which is subsequently received by the sheeter rollers for further sheeting.

Abstract: The invention relates to a process for manufacturing coated or filled, dry baked products that are in the form of a ready-for-use pieces or divisible into ready-for-use pieces. In the process of the invention, a baked bread sheet is patterned for the formation of ready-for-use pieces while the starch of the bread sheet is in elastic state, the patterns being attached to one another and the bread sheet remaining continuous, whereafter the bread sheet is coated, and the coated bread sheet is divided along the patterning lines into detached products. For manufacturing filled products, a second patterned, hardened bread sheet is arranged on top of the coated bread sheet in such a way that the patterns match. The invention also relates to products obtained in this manner. Typical products of the invention comprise crispbreads, torn rusks, such as thin crispbreads, torn breadrings dried on a bread pole, and baked snacks. The invention also related to high-fibre baked snack products.

Abstract: Pieces of cooked pasta are converted into unified masses by the use of edible, water-soluble cellulose derivatives as binding agents. For example, 2-inch pieces of cooked linguini are mixed with a viscous aqueous solution of hydroxypropyl methylcellulose to coat the linguini pieces. The admixed mass is baked to expel moisture and set the binder. Preferably, the admixed mass is compressed and baked under pressure to form a compact composite. By using a heated compression mold designed to form conventional pizza shells, cooked pieces of pasta and binder, any of several cellulose derivatives, are baked into a unified, pleasing alternative to dough-formed pizza shells.

Abstract: A method of making a hollow baked confectionery comprising forming a dough of a biscuit or a cracker capable of being formed into a sheet into a double sheet, shaping the dough by cutting, subjecting the dough to an alkali treatment, and baking, either without washing with water or after washing with water. The method provides a hollow baked confectionery having a substantially high inner space ratio and which has a desirable shape and is pleasurable to eat. The hollow space inside the baked confectionery is quite stable. Therefore, a material such as chocolate or the like can be filled in the hollow space in a larger amount than was previously possible.

Abstract: A filled dough product having a plurality of dough sticks is provided. The plurality of dough sticks of the filled dough product can be connected by a web of dough. Each dough stick from the plurality of dough sticks can be separable from the plurality of dough sticks along a break line in which liquid starch had been applied.

Abstract: An apparatus and method easily and quickly produce multiple holes in a dough layer. An apparatus according to the invention includes a top portion, a number of pins supported by the top portion in a fixed pattern, and a base portion having a number of holes arranged in a fixed pattern corresponding to the pins of the top portion. Structure, such as a hinge, is provided to lower the top portion toward the base portion and to guide the pins through a dough layer placed between the top portion and base portion and into the holes. A number of openings in the dough layer are thus produced. A corresponding method is also disclosed.

Abstract: The present invention is directed to a noodle product of extended shelf life and to a method of preparing the noodle product. More specifically, the present invention includes a full moisture extended shelf life noodle product of outstanding organoleptical quality which is easily prepared with little or no further cooking by the consumer. Additionally, the present invention is directed to a manufacturing process of the noodle product which can be easily performed using conventional machinery.

Abstract: A composite product which includes an ice confectionery substance, particularly an ice cream, and a pastry is prepared by superposing brick or filo pastry so that a layered pastry product is formed which has alternating layers of pastry and a fat, the layered pastry product is shaped for containing an ice confectionery substance and baked, and an ice confectionery is introduced therein after applying a moisture-barrier substance so that the ice confectionery is separated from the baked pastry by the moisture-barrier substance.

Abstract: An apparatus for joining dough blocks to form a continuous dough sheet. The dough blocks are cut from a dough mass and drop into a space between first and second groups of rollers. The first and second groups of rollers include horizontally-paired rollers arranged in tiers and forming a substantially V-shaped space for receiving the dough blocks, with the uppermost pair of rollers being separated by a first horizontal gap which is wider than a second horizontal gap separating the lowermost pair of rollers. The first group of rollers are rotated in a direction (e.g., clockwise) which is opposite to that of the second group of rollers. In addition, the first group of rollers is alternately moved toward and away from the second group of rollers, thereby applying vibrations to the dough blocks.

Abstract: A hollow snack food product is prepared by finish cooking a hollow pellet product. The hollow pellet is manufactured from a pre-cooked, predominantly corn-masa based dough which contains sufficient vital wheat gluten to allow the pellet to open up and assume the desired hollow structure upon cutting. The pellets are prepared by overlaying dough sheets, stretching the dough sheets to impart strain thereto, and then cutting individual pieces from the stretched sheets.

Abstract: A sheeter which includes a wire assembly for separating a sheet of dough from a surface of a rotating roller. The wire assembly is formed from a thin sheet of stainless steel with portions of the sheet removed to form a thin wire-like portion along one edge supported to a base portion by a series of thin support webs. The sheet is supported by a base portion so that the wire portion is held against the outer surface of the rotating roller. In this way, the wire can extend essentially the full width of the roller and the normal band portions which conventionally hold a wire against the surface of the roller are eliminated. Preferably, the thin sheet is vibrated to prevent any buildup of foodstuffs on an upper surface of the sheet.

Abstract: An apparatus including oppositely positioned rollers located at the bottom of a hopper containing dough. A gap between the rollers is periodically increased and decreased to avoid any concentrated stress in the dough and to facilitate the production of a continuous uniform sheet of dough. Alternatively, a plurality of pairs of oppositely and horizontally positioned rollers are mounted on pivoting or swinging arms located at the bottom of a dough-feeding hopper.

Abstract: A method and apparatus are provided for continuously and quantitatively supplying bread dough. The apparatus comprises a pressing structure that includes two movable members, one of which includes at least one roller or one belt conveyor, and the other of which includes at least one belt conveyor, the roller being adapted to rotate about its own axis to apply a force to pull bread dough downward and the belt conveyor being adapted such that a portion of its conveying surface contacting the dough moves downward to pull the bread dough downward.

Abstract: A method for making a laminated pizza crust is disclosed herein. The pizza crust is produced by resting a formulated dough mixture, cutting the dough, rolling the dough into a sheet, extruding high-melt margarine on to the sheet and folding it over the margarine to form a fatted dough, stretching the fatted dough, piling the fatted dough onto itself to create several layers, stretching the dough a second time, piling and rolling the dough again, stretching the dough a final time to a predetermined thickness, puncturing the dough sheet, cutting the dough sheet into pre-determined pizza shapes, and finally baking the shapes. The baked crust can be topped with pizza ingredients and frozen. Upon reheating by the consumer in either the microwave or a conventional oven, the crust exhibits an improved texture, flakiness, and flavor.

Abstract: Masa handling methods for the continuous processing of masa type dough in conjunction with commonly available feed processing equipment, such as a masa extruder, an oven, or cooling apparatus. One masa handling method includes a masa separator having a pair of opposed, endless belt conveyors having facing surfaces spaced apart to receive a generally continuous masa stream output from a nozzle on the masa extruder. When the masa stream moves between the conveyors, it is gripped by their facing surfaces and moved away from the nozzle, causing the masa to be separated into individual pieces, or logs. The masa handling method can also include feeding the masa to masa hoppers fed by at least two endless belt conveyors arranged in upstream and downstream positions relative to each other.