Abstract: Disclosed is a preferably tubular food casing based on cellulose hydrate, one or both sides of which is/are provided with a coating containing crosslinked collagen fibrils and an also crosslinked, high-molecular gelatin. Preferably, low-molecular organic compounds comprising two or more reactive groups are used as crosslinking agents. The inventive food casing has characteristics resembling those of a skin fiber casing and is thus particularly suitable for producing raw sausages. The disclosed casing is virtually resistant against cellulytically active enzymes of mold-ripened raw sausages as a result of the coating used.

Abstract: A method of preparing fish food flakes is provided. The method includes the steps of preparing a slurry that incorporates fish meal and flour, applying heat to the slurry in order to dry the slurry into a sheet, adding a solution containing one or more water dispersable nutritional ingredients to the slurry as the slurry is drying such that the slurry has sufficiently cooled in order to prevent degradation of the applied nutritional ingredients, and breaking up the dried slurry after the solution containing the nutritional ingredients has been added in order to form a plurality of fish flakes.

Abstract: A pet treat includes a top layer of meat and a bottom layer of rawhide that has been flavored with meat. An intermediate layer of glutin formed during the manufacturing process affixes the top layer of meat to the bottom layer of rawhide. During the dehydration step, the rawhide and the glutin are flavored by liquid seeped from the meat.

Abstract: A method for seasoning meat comprising providing at least a portion of a processed meat, applying a first adhesive layer on a surface of the at least a portion of the processed meat, and adhering a first seasoning blend to the at least a portion of the processed meat by utilizing the first adhesive layer.

Abstract: The invention provides an edible composition comprising: at least 35 wt. % of a transparent aqueous phase having a pH of less than 5.5, wherein the aqueous phase has a light transmission of at least 70% using a 1 cm cuvette at wavelength of 400-750 nm and at room temperature; at least 0.5 wt. % of gelled pieces with a minimum weight of 0.1 g; and up to 60 wt. % of one or more additional ingredients; wherein the gelled pieces comprise a continuous gelled water phase and a dispersed particulate material, wherein the dispersed particulate material comprises at least 30 wt. % of a cheese ingredient selected from the group consisting of cheese, curd, processed cheese and enzyme modified cheese. The gelled pieces retain their eating properties even when stored in direct contact with the acidic aqueous phase under ambient conditions for several months. The taste and texture of the gelled pieces advantageously resembles that of natural cheese.

Abstract: A pet treat includes an outer layer of meat and an inner layer of rawhide that has been flavored with meat. An intermediate layer of glutin is formed during the manufacturing process and affixes the outer layer of meat to the inner layer of rawhide. The manufacturing process involves freezing the meat and then adding slices of the frozen meat on a rawhide roll such that the frozen meat substantially covers the circumference of the rawhide roll. During the dehydration step that is performed for a long period of time, the rawhide and the glutin are flavored by liquid seeped from the meat.

Abstract: Edible objects and methods of forming a label on an edible object are disclosed.

Abstract: The present invention provides emulsified meat products that include animal and simulated meat compositions. In addition, the invention also provides processes for producing the emulsified meat products utilizing animal meat compositions and simulated meat compositions. In the process, the simulated meat composition includes structured plant protein products that are utilized to produce an emulsified meat product with an improved texture.

Abstract: An edible pet chew 114 has a first casing 10 of plant base material and a second protein 12 of flavored material for example jerky that is wrapped with the first sheet to form alternating layers in the edible pet chew.

Abstract: Capsules made of gellan gum and a polyvalent salt and having various flavors and colors are provided in a flexible gelatin and carragheenan gel, of which the appearance differs from that of ordinary gelatin, by suspending the capsules having various flavors and colors in a gel medium by adjusting the process variables and formulation to prevent color and flavor migration into the gel medium.

Abstract: Process for preparing rillettes, from a browned meat of a first poultry, a roasted and cut skin of a second poultry, this process comprising mixing, browning and cooking the ingredients.

Abstract: An apparatus for making and wrapping ice cream sandwiches includes a dispensing nozzle associated with a pair of wafer magazines for sequentially making ice cream sandwiches, with a transfer rotor provided for sequentially transferring each sandwich to an associated conveyor. The apparatus includes a sandwich wrapper which sequentially receives and individually wraps each sandwich. Notably, the wrapper includes a wrapper feed mechanism for advancing wrapping material independently of a cutting mechanism of the wrapper, thereby greatly facilitating versatile operation of the machine for wrapping sandwiches of varying sizes.

Abstract: An apparatus for making ice cream sandwiches includes a dispensing nozzle which dispenses ice cream between an associated pair of wafers, with each ice cream sandwich thereafter transferred to an associated sandwich wrapper for individually wrapping each sandwich. Wrapping is effected by vertically moving each sandwich through a wrapping chute on a sandwich elevator. Efficient operation of the present apparatus is facilitated by the provision of a servo-drive for the sandwich elevator, whereby the acceleration and deceleration of each sandwich can be controlled independently of the drive of other components of the apparatus.

Abstract: From dietary health to product diversity, Lacteal Coated Pizzas outperform the venerable four-hundred year old ethnic (Italian) pizzas. Lacteal Coated Pizzas are comprised of soft leaven dough/sourdough that is topped with a delicious, nutritious Lacteal Batter, and a conventional topping. The present invention's Lacteal Batters are innovative, heat-stable, hydrocolloidal-proteineous mixtures that possess unique performance-enhancing, rheological properties.

Abstract: A process for producing a food product containing omega-3 fatty acids is disclosed herein. The process includes the step of directing an edible coating for food through an apparatus operable to convert the coating from substantially solid form to substantially liquid form. The process also includes the step of combining at least one omega-3 fatty acid with the coating at least prior to completion of the directing step. The process also includes the step of maintaining the combined coating and at least one omega-3 fatty acid at a temperature of less than 120 degrees Fahrenheit during the directing step.

Abstract: A pet treat includes an outer layer of meat and an inner layer of rawhide that is surrounded by the outer layer of meat. During a dehydration step that is performed for more than twenty-four hours, the rawhide is flavored by liquid seeped from the meat.

Abstract: Described is a coagulation solution suitable for causing coagulation of a collagen-containing casing of a co-extruded food product. This coagulation solution comprises a highly soluble inorganic salt. The pH of the coagulation solution is adjusted using a buffer solution. Also described is a method for coagulating a collagen-containing of a co-extruded food product. This method comprises the step of bringing the collagen casing into contact with a coagulation solution. The coagulation solution herein comprises a solution as described above.

Abstract: A method for producing a jerked meat rawhide chew toys has acts of providing rawhide chew toys, preparing meat, processing the meat, coating the rawhide chew toys with meat and drying the rawhide chew toys coated with meat. According to the method, the rawhide chew toys are coated with meat and jerked to improve dogs' desire to chew rawhide chew toys a long time to achieve the objective of cleaning dogs' teeth better.

Abstract: A method of inhibiting the growth of Tyrophagus putrescentiae in a pet food product includes the step of adding at least 0.3% by weight conjugated linoleic acid (CLA) to the pet food product. Specifically, adding conjugated linoleic acid to the pet food product includes the steps of adding conjugated linoleic acid to a pet food meal pre-mix, extruding the conjugated linoleic acid containing premix to form the pet food product, cutting the pet food product to size, and drying the pet food product. The method can further include the step of coating the dried, cut to size pet food product with conjugated linoleic acid.

Abstract: The present invention creates a process for treating the surface of fresh meat, in which the meat is treated with a hydrocolloid based on collagen, in particular gelatine, animal glues, collagen, caseins, whey proteins and/or their hydrolysates as well as their mixtures with one another. In particular a weight loss of the meat during storage due to escaping drip is thereby prevented. In the process according to the invention the meat is preferably treated with 0.2 to 1.5 wt % of hydrocolloid, referred to the weight of the meat. It is possible with said process to treat all kinds of meat suitable for human consumption, in particular mammal meat, poultry and fish.

Abstract: A food slicer 10 of the present invention contains a hollow body 12 having an inner wall 13 defining an interior 17 and an outer wall 15 for containment of a food product therein. A plurality of blades 32 extends across the interior 17 of the body thereby cutting a food product biased against the blades 32 into a plurality of portions.

Abstract: The present invention is directed to microwaveable grilled cheese and grilled cheese and meat sandwiches that include an edible, lipid based moisture barrier. The edible moisture barrier includes an edible microparticulated high melting lipid and an edible low melting triglyceride blend.

Abstract: A method for producing a jerked meat rawhide chew toys has steps of forming rawhide chew toys, preparing neat, processing the meat, coating the rawhide chew toys with meat and drying the rawhide chew toys coated with meat. According to the method, the rawhide chew toys are coated with meat and jerked to improve dogs' desire to chew rawhide chew toys a long time to achieve the objective of cleaning dogs' teeth better.

Abstract: A method and apparatus for evacuating pockets of injected fluid in meat products involves the structure and use of a machine which has a longitudinal movable conveyor surface on the machine; a fluid injection station on the machine for injecting fluid into a meat product on the conveyor surface; a second station on the machine downstream of the fluid injection station; the second station comprising an assembly for applying compressive pressure to the injected meat and penetrating the meat with a plurality of projecting elements to create a plurality of fluid conduits in the injected meat wherein the compressive pressure will force fluid out of the injected meat through the fluid conduits when the projecting elements penetrate the pockets of fluid.

Abstract: The present invention is a pretreatment agent for a fish food which comprises, in a mixture, 1–30% (v/v) of ethanol, 5–25% (w/v) of citrate and 0.5–50% (w/v) of at least one inorganic salt selected from the group consisting of phosphate, carbonate and bicarbonate, and a process for pretreating a fish food which comprises contacting the pretreatment agent with the fish food.

Abstract: A multilayer structure produced by piling a plurality of laminated cheese foods. Each of the plurality of laminated cheese foods of the multilayer structure has at least three layers. The food with at least three layers includes two external layers of platy food material containing cheese which have inherent releasability from external layers of adjoining ones of the plurality of laminated cheese foods when piled into a multiplayer structure. An intermediate layer of platy food material, which may be formed of a plurality of intermediate layers of platy food material inherently bond together, is disposed between two external layers of each cheese food, the intermediate layer being inherently bonded to the two external layers of each cheese food.

Abstract: Methods for coagulating collagen and producing a food product by contacting the collagen with a solution comprising at least about 40% by weight of a phosphate salt mixture wherein the phosphate salt mixture is comprised of at least two phosphate salts selected from the group consisting of monosodium phosphate, disodium phosphate, trisodium phosphate, monopotassium phosphate, dipotassium phosphate, and tripotassium phosphate.

Abstract: A consumable ground poultry product is obtained from spent laying hens using a mechanical deboning machine equipped with a filter and temperature and pressure controls. The leghorn is produced to have an appearance and texture similar to ground beef.

Abstract: A pet chew toy includes a relatively hard outer shell formed of dried and shaped animal skin. A relatively soft flavored and scented meat product is encapsulated within the outer shell. The meat product promotes aggressive sustained chewing of the toy to exercise the jaws of the pet and clean its teeth and gums.

Abstract: A method of preparing smoke-impregnated tubular casings is described. The process comprises: (a) providing a tubular casing having interior and exterior surfaces, the tubular casing being selected from cellulose fiber tubular casings and synthetic tubular casings, and the tubular casing being suitable for encasing food fillings having a form selected from one of liquid and paste; (b) applying to the interior surface of the tubular casing a mixture comprising, (i) liquid smoke, (ii) browning agents, and (iii) optionally water; (c) allowing the mixture to remain in contact with the interior surface of the tubular casing for at least 5 days; and (d) optionally shirring and watering the mixture treated casing. The smoke-impregnated tubular casings prepared in accordance with the method of the present invention are suitable for liquid or paste-like food fillings, such as sausagemeat emulsions.

Abstract: Collagen membranes are formed from porcine rinds (i.e., pig skins) for us in a variety of applications and, most preferably, for wrapping food products, such as hams and the like. First, after removing skins from the porcine, the skins are promptly frozen. In later processing, the rinds are thawed and then enzymatically defatted. Then, a quick alkalinic hydrolyzation is performed on the rinds. Then, an acidic hydrolyzation is performed on the rinds. The rinds are then ground into a gel-like fluid mass. Finally, the fluid mass is extruded, sheeted and dried into a collagen membrane. The collagen membrane produced can be, in preferred embodiments, used for wrapping food products, such as hams.

Abstract: The present invention relates generally to a shirred concertina formed from a seamless, tubular foodstuff casing that is tied-off at one end, and has an outer surface provided with a coating or impregnation including a food additive. The tied-off end of the present casing is turned back inwardly, into the hollow cavity formed by the concertina. Concertinas of the present invention are particularly adapted for use with automatic sausage filling, portioning, and clipping machines.

Abstract: Fluid food materials which solidify when cooled are quantitatively supplied successively at a certain thickness in a plate form on cooling and carrying sides; of two cooling and carrying devices, cooled while being carried to form two monolayer platy food materials, and the two platy food materials are bonded and united making use of the surface not yet completely cooled and solidified of the monolayer platy food materials, and thereby producing a layered laminated cheese food and the like consisting of two layers.

Abstract: A dry hydrocolloid powder with cold-gel capabilities is produced by: dissolving a hydrocolloid comprising polysaccharide chains in an aqueous solution; heating the dissolved hydrocolloid solution to a temperature and for a time sufficient to induce a substantial alteration in the tertiary structure of the polysaccharide chains of the hydrocolloid; cooling the dissolved hydrocolloid solution to a temperature and for a time sufficient to substantially return the polysaccharide chains of the hydrocolloid to their original tertiary structure, wherein the polysaccharide chains form a gelling network; and drying the cooled hydrocolloid solution to form a dry powder. In some embodiments, the dry powder has a viscosity of between about 10 and 40 mPa-s when reconstituted in a 2% weight/weight solution at 25 degrees C. In other embodiments, the dry powder has a water absorption of greater than 20 g H2O/g powder.

Abstract: A method and apparatus for evacuating pockets of injected fluid in meat products involves the structure and use of a machine which has a longitudinal movable conveyor surface on the machine; a fluid injection station on the machine for injecting fluid into a meat product on the conveyor surface; a second station on the machine downstream of the fluid injection station; the second station comprising an assembly for applying compressive pressure to the injected meat and penetrating the meat with a plurality of projecting elements to create a plurality of fluid conduits in the injected meat wherein the compressive pressure will force fluid out of the injected meat through the fluid conduits when the projecting elements penetrate the pockets of fluid.

Abstract: A canned pet food product having a base layer and an upper layer. The base layer is formed of solid food pieces in a gravy which makes up about 20% to about 40% of the base layer. The upper layer, which provides about 20% to about 80% by weight of the pet food product, is a substantially solid foodstuff. The substantially solid foodstuff is capable of supporting the base layer when the pet food product is inverted. The separation between the layers is clear and distinct.

Abstract: A water-dispersible coating composition for use on food substrates, which permits incorporation of a substantially increased rice component content compared to prior art coatings, without the occurrence of objectionable white-lump reticulation. The coating contains at least stated minimum levels of small-particle size rice flour and/or rice starch (#100 USS mesh size and/or 200 USS mesh size, respectively or finer) depending upon the total amount of rice used in the mix, and exhibits minimal surface roughness and substantially no reticulation when frozen upon the food substrate, while imparting increased crispness, holding time and lighter color once the frozen coated food substrate is reconstituted via gradient heat, microwave energy, or deep-frying reconstitution methods, without sacrificing appearance, flavor, and tooth compaction characteristics desirable to consumers of the final reconstituted product.

Abstract: A frozen food product which includes a raw protein portion, a raw or an only partially cooked or blanched vegetable portion and a sauce, contained in a sealed cooking pouch made primarily of paper and a susceptor layer, preferably aluminum, which may be placed in an oven or microwave oven so as to cook the contents of the cooking pouch. The raw protein product is preferably one of fish, beef, poultry, pork or veal. The vegetables are raw or blanched vegetables such as julienne peppers, celery, carrots, onions, zucchini or broccoli. The blanched vegetables are only partially cooked so that the time remaining to complete cooking of the vegetables is approximately the same as the time required to cook the raw protein portion.

Abstract: Fast food product such as hot dogs or hamburgers, buns or rolls which are adapted for heating together with a cooked meat product inserted therein are produced from a dough containing hard white wheat flour as at least part of the starting wheat flour, rice koji and vitamin C. The dough contains a effective amount of yeast and appropriate amounts of conventional additives such as sodium chloride, sugar, oil and fats, milk powder and the like. The dough is free from yeast food, potassium bromate and an emulsifier. The fast food products are packaged with a microwave heatable packaging material in a cooled or refrigerated or frozen state for storage or shipping.

Abstract: A fiber-reinforced sausage casing having a non-stick coating on its interior surface is described. In particular, the coating on the interior surface of the sausage casing includes the following four active components: a chromium-fatty acid complex; a fatty diketene; a polyamine-polyamide-epichlorohydrin resin; and a cellulose ether. The weight ratio of (i) the chromium-fatty complex and diketene to (ii) the polyamine-polyamide-epichorohydrin resin is greater than or equal to 5:1. The sausage casing may be used to contain scalded-meat emulsion sausage, raw sausage and cooked ham.

Abstract: The invention relates to a multifunctional encapsulated biologically active food component consisting of a core which comprises at least one dietary fiber, which core is surrounded by at least one biologically active substance, in which the core and the biologically active substance(s) is (are) surrounded by one or more shell-forming substance(s).

Abstract: The present invention is an encapsulated yeast composite comprising a core comprising yeast and a coating containing an emulsifiable lipid. The yeast includes Saccharomyces cerevisiae. The invention also relates to other encapsulated bioactive substance composites. The nature of the coating provides controlled release of the bioactive substance from the encapsulate. The encapsulated composites are useful in the production of food compositions, food products, and animal feed products.

Abstract: The object of the invention is a multi-perforated collagen film provided on rolls or in the form of sheets, for use as a food wrapping in food industry, comprising perforations by means of laser of substantially circular shape with an average ellipticity of less than 0,17 and the holes being spaced with respect to their nearest neighbours by 3 mm to 14 mm, thus allowing the escape of air or steam trapped between the film and the food wrapped into said film, and said film still having sufficient mechanical strength and extensibility to be able to stand the food processing steps in the manufacture of cooked ham or in comparable operations under industrial conditions.

Abstract: Composites or combinations of selected starches and collagen provide very useful casing materials for co-extruded food products such as sausage. The casing material includes collagen and a) a gel forming, non-degraded, amylose containing dispersed starch, or b) a gel forming, non-degraded, chemically crosslinked or physically inhibited amylopectin dispersed starch, wherein the starch in a) or b) is characterized by a G′ of 600 Pa or greater at a frequency of 0.1 rad/sec at 25° C. provided the starch is prepared at a solid concentration of 10 wt. %, the amount of starch to collagen being from about 0.05:1 to 10:1 parts by weight on a dry basis.

Abstract: A description is given of a fiber-reinforced cellulose-hydrate-based tubular sausage casing which, on the inner surface, for easy peelability from the sausage mixture, has a coating consisting of four active components, characterized in that the components are a chromium-fatty acid complex, a fatty diketene, a polyamine-polyamide-epichlorohydrin resin and a cellulose ether.

Abstract: A method for preparation of encapsulated fat products with animal blood protein ingredients and then changing the intense dark color into a light color is provided. Animal blood proteins have good capacity to encapsulate fat. But the major issue is the intense dark color. The novel process in this invention overcomes the problem and provides a process method to produce fat and animal blood protein encapsulated products with yellowish color, mild smell, low micro counts, and high material recovery. The encapsulated fat products have no oily characteristics. The encapsulated fat products can be produced into solid or powder form. Another embodiment in this invention provides a process method to separate animal or plant proteins into two functional products, which can be used for different applications according to their functions. The liquid fraction can be further concentrated by an ultrafiltration process easily for reducing the dying cost. The protein products can also be used for fat-protein encapsulation.

Abstract: A meat or fish composition which retains moisture during cooking is provided. A dry protein mixture or an aqueous acidic protein solution derived from animal muscle tissue is added to the meat or fish prior to cooking. The dry protein mixture and aqueous acidic protein solution comprise myofibrillar proteins and sarcoplasmic proteins substantially free of myofibrils and sarcomeres.

Abstract: A meat product or a processed meat product coated with a film of curdlan gel, a novel edible casing. This meat product does not produce large amounts of waste, nor does it bring about the problem of diseases or allergy, as would be caused by conventional meat products that require the use of animal guts.

Abstract: A nutritionally-enhanced composite food product for providing a predictable nutrient amount, including at least one serving element, a serving element composed of a first carrier meat and a second nutritionally enhanced foodstuff distinct from the first carrier meat; the first carrier meat having at least one predetermined dimension providing a portion size for providing predictable nutrient levels of the composite food product; thereby permitting nutritional claims to be made to the composite food product for inclusion on packaging and/or labeling.

Abstract: Coated French fried potatoes which maintain crispness for at least about 10 minutes. The French fries have at least a 0.1 mm starch-based surface coating and Texture Value of at least about 170 after an extended holding time. The holding time is a measurement based on (1) 4 minutes holding under a heat lamp. (2) 3 minutes holding under a heat lamp in Foodservice serving bags and (3) at least 3 minutes holding in a closed carry-out bag. The par-fries have specific properties which, upon oven-finishing, deliver a unique texture. The coated oven-finished French fries have about 28% to about 50% bulk moisture and from about 8% to about 25% total fat. The par-fried potato strips used to prepare the oven-finished French fried potatoes are coated with a starch suspension. The coating has a low water solubility starch fraction as one of its ingredients. The low water solubility starch fraction has a water solubility index of less than about 30%.