Abstract: An apparatus for stretching dough is provided, by which bread dough or confectionery dough is continuously and smoothly stretched by linearly reciprocating a roller over the surface of dough which is continuously coveyed by a series of conveyors, while the roller is rotated by a drive means, and by which method and apparatus the dough can be smoothly stretched without the accumulation of the dough in front of the entrance of the apparatus, thereby obtaining the desired thickness of dough in one operation from the continuously supplied dough material.

Abstract: A spun product from a combination of a saccharide and a hydrophobic ingredient is hydrophilic with low concentrations of such ingredient but becomes increasingly hydrophobic as the concentration of the hydrophobic ingredient is increased, although the end product nevertheless acts hydrophilically when the water temperature is elevated. Larger ratios of hydrophobic substance-to-saccharide yields a spun fibrous product that has increased stability. Similar stabilization can be attained by adding either beeswax or a petrolatum to the saccharide either in the presence of or absence of a separate active ingredient. Examples are given for masking the taste of unpalatable medicaments or other ingestible substances. Delayed release burn or wound dressings are also described. Control with beeswax can also provide a time release tablet or the like when swallowed.

Abstract: The addition of an extremely small quantity of an anesthetizing agent such as phenol to a medicament dosed saccharide floss serves to numb the taste buds sufficiently that undesirable taste stimulation by the medicament is inhibited.

Abstract: Methods and apparatus for manufacturing a multi-colored aerated confection product utilizing individually adjustable multi-orifice extrusion systems.

Abstract: A method of using a silk screen to form thin, flat, flexible, free standing base shapes or transfers directly on release paper in their final form from fluid base shape material, all in one step. After drying, pictorial images are then silk screened onto the base shapes to produce the final edible image for decorating foodstuffs. Recipies for preparing the fluid base shape material and a novel machine for peeling the base shapes from the release paper with a spring steel blade are also disclosed.

Abstract: In a process for producing composite confection products, comprising a plurality of superimposed confection layers formed from extruded strands, in particular of ice cream, of which at least one is wave-shaped and may overlap itself, the confection layers are extruded on to a conveyor belt and to produce the wave shape the component of movement of the extruded material is greater than the movement of the conveyor belt so that at least a first point of deposition of the leading end of the strand issuing from at least one extrusion nozzle is displaced laterally relative to the vertical movement of the extrusion strand from the outlet to the plane of deposition of the conveyor belt so that the pasty confection material is deposited laterally under its own weight due to a lateral displacement of the center of gravity of the strand, and that the conveyor belt is displaced laterally at the latest when at least one loop comprising at least two superimposed strand sections has been formed.

Abstract: Floss spun from a mixture of a saccharide and an oleaginous substance which includes a medicament distributed on or through the fibers is compacted and chopped by passing through a conventional "food grinder" or equivalent having an auger feed to a cutter and orifice plate outlet. The enclosed volume of the end product is less than 30% and preferably less than 15% of the as-spun volume of the floss. This volume reduction is accomplished without distroying the colloidal-like behavior of the product. The compressed particles are readily metered for producing dosage units within required tolerances.

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: Textured animal protein can be prepared by forming a heated pressurized wet mass of animal meal and extruding the mass or otherwise reducing the pressure and temperature surrounding the mass. The ingredients for the animal meal are chosen so that the measurable gelatin content of the extruded product is less than 10% of the dry solids of the product. As gelatin is a hydrolysis product of collagen, this means that the animal meal should be prepared from material which is intrinsically low in hydrolysable collagen, or the hydrolysable collagen content should be reduced either by cross-linking (for example with propylene glycol alginate) or by hydrolysis and washing away the gelatin.

Abstract: A method and system for processing a chewing gum composition. The system comprises segment forming apparatus to form the gum into a multitude of segments, and a conveyor to receive the gum segments from the segment forming apparatus and to move those gum segments along a path. The system further comprises a plurality of extruders located along the conveyor to receive the gum segments therefrom and to extrude those gum segments into ropes of gum; and a plurality of wrapping units to receive those ropes of gum, to cut each rope into a multitude of pieces and to wrap those pieces.

Abstract: Apparatus for manufacturing a multicolored aerated confection product utilizing individually adjustable multi-orifice extrusion systems.

Abstract: An edible film for retarding water transfer among components of a multicomponent food product. The film includes a base film having a hydrophilic polymer layer and a base film lipid layer. The base film lipid layer has a hydrophobic surface presented away from the hydrophilic polymer layer. An additional lipid layer is laminated to the hydrophobic surface of the base film lipid layer. The invention further includes a method for making the edible film and a food product incorporating it.

Abstract: A process for preparing a starch-protein fiber comprising forming a dough, relaxing the dough mixing tension in said dough, pushing said dough through a passageway having a decreasing cross-sectional area, and then pushing said dough through a further passageway and heating said dough to set the product.

Abstract: System for forming a laminate consisting of dough and fat, comprising in a single reducing station first and second reducing means which are each suitable for receiving a first and second ingoing layer consisting of dough and fat and for delivering a first and second outgoing layer, less thick than the respective ingoing layers, a laminating station which is suitable for receiving the first outgoing layer, and for partially placing on each other of parts of the first outgoing layer for forming and delivering the second outgoing layer, with a displacement direction opposite to the first outgoing layer, and comprising first to fourth conveyor means, being arranged essentially in one vertical plane and being suitable for conveying the layers thereon.

Abstract: A method is provided for producing dough for bread or pastry in which no excessive pressure is imparted to the dough. In this method kneaded dough is divided into dough portions, each portion is weighed, and the dough portions are placed to occupy a space proportional to the weight of each portion. By regulating the width and thickness of each portion, a dough strip having uniform dimensions is provided. Then shaped dough pieces are processed through cutting and shaping steps. The possibility of the gluten network being damaged by an excessive pressure is eliminated. Thus puffy and tasty bread or pastry made of such dough, and having an excellent quality, can be provided when the dough is baked.

Abstract: A method and apparatus for producing a cheese product uses an extrusion head having a plurality of extrusion apertures. Cheese is formed into a plurality of continuous ropes as the cheese passes through the extrusion apertures. To initially cool the cheese, each rope enters an extension upstream of each extrusion aperture. Each has an inside diameter equal to the diameter of its associated extrusion aperture. The cheese rope exits the extrusion aperture onto a canal table that is downwardly sloped from a feed end to an opposite discharge end. The canal table has a plurality of flumes extending between the ends, and each extruded rope of cheese is received in a flume. A brine solution is added at the feed end of the canal table to assist in cooling the cheese and moving the cheese to the discharge end. Sensors detect the position of the leading end of the cheese rope within each flume and independently activate knives to cut the cheese into the desired lengths.

Abstract: A method for shaping a spherical body consiting of dough crust and a filling is provided. A continuously fed cylindrical body, consisting of dough crust and a filling, is constricted by at least three slidable members which form an opening or closes it. The members slide one each other so as to constrict the cylindrical body.The contact area of the members with the surface of the cylindrical body gradually decreases as the opening is closed, thereby constricting the cylindrical body and shaping the spherical body.

Abstract: A system for processing a chewing gum composition. The system comprises segment forming apparatus to form the gum into a multitude of segments, and a conveyor to receive the gum segments from the segment forming apparatus and to move those gum segments along a path. The system further comprises a plurality of extruders located along the conveyor to receive the gum segments therefrom and to extrude those gum segments into ropes of gum; and a plurality of wrapping units to receive those ropes of gum, to cut each rope into a multitude of pieces and to wrap those pieces.

Abstract: An apparatus for stretching a plastic raw material such as bread dough. By providing a plurality of conveying assemblies which is adapted to be driven at respective different speeds and driven forwardly or backwardly, and a roller mechansim positioned above the conveying assemblies, an effective stretching of the plastic material fed between the rollers of the roller mechanism and the conveying path of the conveying assemblies is performed. The plastic material is fed from either direction of the conveying path to simply repeat the stretching operation.

Abstract: A method for producing composite food having a controlled composition is provided wherein raw materials are supplied onto a conveyor and combined and formed into composite food, and the thus formed composite food is cut into separate products. The quantity of each material in each portion of the composite food conveyed per unit time is calculated by the quantity data in a time chart. The quantities of the materials in each composite food portion are then used to calculate the ratios of the combined materials of each portion. The ratios are compared with control ratios to determine whether the portion satisfies a required condition. Since the composition of the materials of each portion is checked against the control data, portions which do not satisfy the condition can be eliminated when the composite food mass is cut into produces consisting of such portions. As a result, composite food having a controlled composition of materials can be obtained.

Abstract: The dough is led by a dough-conveyor belt between a fixed dough roller and a movable dough roller. After each pass of the strip of dough to be rolled out between the rollers, the movable dough roller is moved a predetermined step toward the fixed dough roller by means of a stepping motor, so that the roller gap between the dough rollers diminishes after each pass of the dough. The ratio of one roller gap to the next smaller roller gap changes after each step and decreases as dough rolling progresses. By means of programmable control circuitry, the diminishing of the roller gap is controlled during rolling-out of the strip of dough. Depending upon the type and condition of the dough, a suitable rolling curve can be selected for controlling the roller gap.

Abstract: A melt spinnable carrier agent such as sugar is combined with a cosmetic then converted into fiber form by melt spinning with "cotton candy" fabricating equipment. The as-spun product is converted to compacted individual dosage units. Examples are presented for topical application. All applications utilize the extraordinarily rapid entry of the fiber form mass into solution upon contact with a solvent. When lactose is used it absorbs moisture from the air which is then either transferred to the hair or skin to maintain the moisture content of the latter or it prevents the hair or skin from drying out.

Abstract: A sugarless ingestible gel confectionary delivery system which includes a pectin gel component, an algin gel component and a polymer network gel component in amounts sufficient to form a gel confectionery unit. The inventive gel confectionery unit has reduced intrinsic viscosity prior to gelation which permits the inclusion of an edible insoluble solid in an amount sufficient to strengthen the internal combination pectin-algin gel network and to bind internal moisture sufficiently to enhance mold removal capabilities. The delivery system also includes hydrogenated starch hydrolysates. The delivery system may also include a further active ingredient such as a drug, medicament, or nutritional supplement. The product and method of the present invention also includes a composition in which the gel delivery system can be molded directly in the receptacle which is used to dispense the confectionery unit to the consumer.

Abstract: A tortilla dough forming machine has a hopper, hollow extension and hollow casing mounted in a serial arrangement on a support frame. The hopper receives a mass of tortilla dough through its open top and has a dough discharge outlet. The casing is cylindrical in shape, horizontally disposed, and has a dough entry inlet and a longitudinally-extending elongated narrow slit defined therethrough. The extension extends between and connects the hopper dough discharge outlet in communication with the casing dough entry inlet. A shaft is rotatably mounted to the casing and hopper and extends horizontally and axially through the casing, extension and hopper. A plurality of conveying vanes are attached along the upstream shaft portion extending through the extension and hopper and are operable to convey dough toward and through the hopper dough discharge outlet and through the extension upon rotation of the shaft.

Abstract: This invention relates to a method of producing a chewing gum having a sectional motif pattern. A pattern-forming confectionery material and a chewing gum are each fed through a cylindrical passageway having an expanded intermediate portion so as to absorb the variation in the rate of feed by said expanded portion, thus enabling continuous manufacture of a chewing gum product in the shape of a bar which presents the same motif pattern in sectional area throughout its whole length.

Abstract: A fish paste sheet is folded to form a spiral convolution sheet roll; the roll is sidewardly compressed on a belt while traveling; and the compressed roll is cut into portions. The sheet may include superposed sub-sheets of differing coloration.

Abstract: A method and apparatus for machining dough that takes into account the different flow regimes exhibited by the dough during processing. As in conventional systems, the apparatus includes a hopper for extruding dough in a sheet and pairs of powered rollers for sizing the sheet. A computer controls the system. Mass flow rate is made constant throughout the system by establishing a master flow rate based upon predetermined criteria related to the product being produced, and the computer monitors the weight of the extruded sheet to maintain a constant input to the powered rollers. The flow rate is varied to remain constant by comparing the input to output, as measured by the sheet thickness at the cutter station. The gage rollers are controlled by setting a nominal roller speed, trimmed according to the tension present in the sheet upstream of the gage rollers, as reflected in the position of a loop in the dough sheet between the gage roll and the pair of rollers immediately upstream of same.

Abstract: A confection piece having two or more discrete parts, each part being different from another in respect of at least one of its physical and/or chemical properties such as in respect of at least one or a combination of its coloration, material composition or texture. The confection piece can be used to combine diverse confections to provide new and unique organoleptic response for the user and its also can be used as a vehicle for oral administration of nutrients and medicinal compositions and particularly where same include interactive components which should be kept separated until the confection piece is dissolved in the user's mouth. A method for making the confection piece also is disclosed.

Abstract: A method serves to deposit a continuously extruded formation or string of an edible product, such as an ice cream formation upon a continuously driven conveyor for a plant for treating the product. In order to be able to deposit the formation discontinuously upon a conveyor consisting of trays, the formation is extruded upon an endless depositing band driven by means of a driving device with contant speed which is slower than the speed of the conveyor. The depositing band is driven around an end reversing location arranged above the container and the end reversing location is moved with respect to the driving device of the depositing band in the same direction as the direction of movement of the conveyor and with a speed which at least is equal to the speed with which the depositing band is driven by means of its driving device. Then the movement of the end reversing location is reversed with respect to the driving device of the depositing band and a formation portion is being deposited upon the conveyor.

Abstract: Methods and apparatus for forming an edible product. The apparatus comprises an inside tube, an outside tube extending along and around the inside tube, and a plurality of deflector plates extending across the passageway between the tubes. A first edible material is conducted through the inside tube, and a second edible material is conducted through the passageway between the inside and outside tubes. The deflector plates guide that second material into longitudinally extending spaced apart strands, and also form longitudinally extending spaced apart zones substantially free of the second edible material. The first edible material expands into those zones to form a product having alternating outside strands of the edible materials.

Abstract: Soybean proteins are added in a predetermined amount to the ground fish meat (surimi), and the mixture is kneaded, compressed, heated, and is molded into a sheet by a twin-screw extruder. The sheet-like mixture is then cut into flakes, followed by frying, to efficiently produce fish-containing snack that exhibits crunch feeling like that of potato chips, that is rich in proteins, and that tastes good.

Abstract: Fried snack food product in ribbon-like form, preferably spiral, of a masa dough that has been ground and then further comminuted by cutting to have a maximum particle size of 0.05 inch.

Abstract: Methods and apparatus for forming an edible product. The apparatus includes an inside tube, an outside tube extending along and around the inside tube, and a plurality of deflector plates extending across the passageway between the tubes. A first edible material is conducted through the inside tube, and a second edible material is conducted through the passageway between the inside and outside tubes. The deflector plates guide that second material into longitudinally extending spaced apart strands, and also form longitudinally extending spaced apart zones substantially free of the second edible material. The first edible material expands into those zones to form a product having alternating outside strands of the edible materials.

Abstract: Rolling apparatus comprising two rollers (FIG. 1) or (FIG. 2) disposed horizontally adjacent to each other, one roller of which has a rough surface. Above the gap between these rollers is a stock holder with an open bottom end. Dough placed in the holder falls onto the rollers and is conveyed by the roller through the gap, so that a strip of dough leaves the gap. Disposed below the gap is a third roller which is parallel to the two top rollers. Rotatably mounted on the periphery of the roller are a number of rolls. The strip of dough goes from the gap through a gap between the bottom roller and the top roller (FIG. 1) or (FIG. 2), which is preferably a roller of the same type as the bottom roller, opposite the top roller with rough surface, so that the rolls make the strip of dough thinner, while retaining its structure.

Abstract: A method of manufacturing slices of processed cheese in which a hot cooked mass of the cheese is extruded onto a moving endless belt formed of plastics material provided with a release coating which does not adhere to the cheese, the mass of cheese is spread by a roller into a thin layer, the layer of cheese is carried by the belt through a cooling chamber where the cheese solidifies, and the solidified layer of cheese is peeled from the belt and divided to form individual slices. In a modification, the hot mass of cheese is extruded onto a moving web of film plastics material supported on an endless belt conveyor, the web being fed from a roll of the material at the upstream end of the conveyor and the solidified layer of cheese being peeled from the web before the web is rewound on a reel at the downstream end of the conveyor.

Abstract: An article is provided having a plurality of straight spaced parallel extruded elements separated by a regularly undulated extruded element having an aspect ratio of at least about two, with undulations having opposed apexes on either side thereof, with apexes on one side of the undulated element being bonded to one of the parallel extruded elements and the apexes on the other side of the undulated element being bonded to the other of said parallel extruded elements.

Abstract: Dough pieces for a baked product having an inner portion enveloped by a dissimilar outer portion are formed at a high production rate by continuously extruding two dissimilar materials to provide an extrudate rope composed of an inner core and an outer tube of different materials, depositing the extrudate rope on a continuously moving conveyor, cutting a double length section from the end of the rope with a blunt blade at one point along the conveyor, and on the same stroke dividing the double length section into individual dough pieces with a blunt blade.

Abstract: A mashed fish paste is formed into a thin sheet and heated in an oven to gel said sheet. The gelled sheet after heating is cooled and then cut into slender fibrous bodies. The fibrous bodies are further cut into suitable lengths.

Abstract: An extruded, cross-cut snack food product and a method and apparatus for producing extruded, generally planar food products having ridges and valleys formed on opposite sides thereof, wherein the ridges and valleys on each side are parallel to each other, but are at an angle relative to the ridges and valleys on the opposite side. As a result, an extruded food product piece with unique texture, flavor and appearance is produced having substantial strength.

Abstract: A novel sandwich-like food giving a soft feeling to the palate can be produced by heating and drying surimi and then forming the thus treated surimi into first and second continuous sheets; ejecting molten cheese, molten cheese mixed with minced salami, or a raw meat mixture for the manufacture of salami and placing it on the first continuous sheet of ground fish meat so as to form a continuous layer; superposing thereon the second continuous sheet of SURIMI; pressing these components into a sandwich form; drying the resulting sandwich-like product; and then cutting the dried sandwich-like product into pieces of a size suitable for use as food.

Abstract: A dough ball conveyor loader apparatus includes a flat conveyor belt supported horizontally and a loading unit positioned above the belt. The loading unit positions each of a series of dough balls on the belt. The loading unit also forms a flat on each of the dough balls against the flat belt to prevent movement of the dough balls upon movement of the belt.

Abstract: Round dough pieces having an inner portion enveloped by a dissimilar outer portion are formed without generating waste by continuously extruding two dissimilar materials to form an extrudate rope having a core of one material and an outer tube of the other material, depositing the extrudate rope on a continuously moving conveyor, pinching the extrudate rope at predetermined intervals to form spaced sections of reduced width, and separating the extrudate rope into individual dough pieces at said reduced width sections.

Abstract: A technique for producing sliced, shredded and/or diced cheese of the pasta filata type. The technique utilizes a plurality of rollers which reduce an extruded strand of cheese to a ribbon of the desired thickness. The rollers are heated and a spray of warm water is applied to the cheese to keep the ribbon plastic and pliable. The edges of the sheet are trimmed, and then the sheet is run through a brine tank or sprayed with a brine mixture to salt the sheet for the desired amount of time. Thereafter, the sheet is cooled and cut into any desired shaped to create an end product of controlled size and weight. The trimmings are returned to the extruder, reheated, and reused.

Abstract: A process and apparatus are disclosed for making an elongated food product. An elongated length of solidified food product is placed on and conveyed by an endless flat belt and fed into a tube after the belt is shaped into a cyclinder and encloses the food product. The elongated food product is then heated by a microwave oven while it is in the tube.

Abstract: A method of forming a cake from a sticky confectionary material based on sugar and cereals comprising the steps of transporting a layer of such sticky confectionary material having a uniform thickness on a surface of an endless conveyor to a position beneath at least one vertically disposed hollow cylinder whose wall is tapered at its lower end and inside which is a piston, advancing the cylinder downwardly so that it cuts through the sticky material until the lower edge of said cylinder contacts said surface and severs the sticky material within the cylinder from the layer; then advancing the piston downwardly to compress the severed sticky material to between about 40% and about 60% of its original thickness to form the cake, maintaining such compression for between 0.5 and 5.

Abstract: A process for preparing precooked lasagna in which the ingredients are mixed and then extruded to form at least two uncooked strips of pasta. After passing the strips through the cooker, they are deposited into a cooling tank where they are allowed to accumulate. A separator and guide means aligns the noodles on top of one another as they pass out of the cooling tank. The noodles are then passed above and below the nozzle where a filler material is deposited between the strips. The strips are then cut for packaging.

Abstract: A snack-type confectionary product is comprised of a hollow, substantially tubular body, made of extruded cooked biscuit with particular characteristics of lightness, crispness and digestibility, with the ends closed or open, stuffed with more or less fluid cream with or without grains and fruit, possibly covered with chocolate and grains of various kinds. A process is also provided for the production of the confectionary product described above, involving the high temperature extrusion cooking of said biscuit, as well as subsequent operational phases for completing the product.

Abstract: This invention relates to imparting structural integrity and texture to fabricated meat products, particularly simulated crustacean and shellfish meat. Deboned meat, fish or poultry is ground with additives such as salt and suitable flavoring materials; the exposed surface area of the mass of meat paste is then enlarged, treated with acid, formed into a desired shape, and heated to set. The particular food products of the invention provide for utilization of deboned meat which has good nutritional properties but which lacks sufficient structural integrity and texture to function as a satisfactory food product.

Abstract: A fish paste or slurry is processed to form a product having the palate consistency and taste of crab meat.