Abstract: Phytoglycogen coatings on Ready-to-Eat cereals provide extended bowl life. When added to food surfaces prior to frying, phytoglycogen decreases loss of crispness during post-frying storage, and also improves the appearance and flavor of the fried product.

Abstract: The invention includes an edible confectionery product that has at least two parts. The first part is a base unit formed of a first confectionery and having a top, a bottom, and between five to twelve sides when viewed from above. The second part is a center inclusion formed of a second confectionery. The center inclusion is partially embedded in the base unit and extends above the top of the base unit. The center inclusion is set in, as viewed from the top, from any side of the base unit. The first confectionery has a different composition and preferably has a different texture than the second confectionery. In one preferred embodiment, a plurality of base units are shearably joined.

Abstract: There is provided a grain suitable for use in baked products and a method for producing the grain in which the grain has been preconditioned by physical action sufficient to induce an internal capillary network without causing the grain to fragment. The grain is subsequently treated with an osmotically active solute which provides the grain with rapid imbibition characteristics. The treated grain, when used in baked products, results in a baked product having improved shelf stability and antistaling properties.

Abstract: Novel snack foods, foodstuffs, and methods of producing the same from popping beans are claimed.

Abstract: The invention is a psyllium containing snack bar. Also included as part of the invention are processes for making snack bars. The product may be used in a therapeutic or dietary regime, for purposes such as increasing dietary fiber or for reducing cholesterol. Dry mixes for making psyllium containing snack bars are also a feature of the invention.

Abstract: Candy food, a piece of confectionery, which is a small, hard, chewy, or soft piece of food made from sugar and other ingredients or flavorings, such as chocolate, nuts, fruit, or peppermint is provided with enhanced refreshing properties of deacidifying the mouth and a stomach from the food or drink just consumed as well as reducing mouth, throat, esophageal, or other gastrointestinal irritation, together with reducing the incidence of dental caries and delivering absorbable calcium and phosphorus, wherein said candy food comprises combining a candy component with an effective amount of calcium glycerophosphate.

Abstract: This invention relates to confectioneries, and particularly reduced fat chocolates comprising an admixture of non-fat chocolate ingredients in accordance with specified particle size distribution formulae, and the method of preparation thereof. Controlling particle packing, using continuous particle size ingredient distributions and discrete, bi-modal particle size ingredient distributions, has been shown to be useful for achieving highly concentrated chocolate suspensions, having reduced fat concentrations and suitable rheology for moulding, enrobing or extrusion. The methods of this invention are also useful for providing conventional chocolates (25% or greater fat content) having good rheological characteristics, while reducing cocoa butter usage. Specified particle size distributions are achieved through the selective blending of fine, medium and coarse ingredients.

Abstract: A method of forming chocolate mold having an image printed thereon. The method includes the steps of forming a piece of edible paper, releasably securing a first side of the edible paper to a backing sheet, printing an image on a second side of the edible paper and securing the edible paper to the chocolate mold. The image is printed on the edible paper by a printer using food coloring loaded into a cartridge of the printer. The step of securing the edible paper to the chocolate mold may include placing the edible paper within a mold with the image facing a side of the mold, pouring chocolate into the mold and atop the edible paper, allowing the chocolate poured into the mold to harden and removing the hardened chocolate and edible paper from the mold. The hardening of the chocolate forms a bond between the chocolate and the edible paper it is poured atop.

Abstract: The invention concerns a complete food or nutritional supplement containing at most 10% of water by weight, preferably at most 5% of water, and more preferably at most 2% of water, with low osmolality, oxidation-stable, comprising a mixture of quality food products, said mixture being coated by at least a substance rich in lipids derived optionally from oleaginous seeds.

Abstract: An improved tempura batter system comprises an improved primer layer and improved batter matrix layer. The batter matrix is formed from a controlled gelling of batter-forming components which balances control of gelatinization, coagulation and gelation with cellular network expansion while managing water mobility and quantity. A balancing of cereals, proteins, leavening system, fat and emulsifier produces effective gelatinization characteristics and controlled formation of outer shell. A network of well-distributed, uniformly-sized gas cells is provided throughout the matrix by employing an aerated and/or emulsified plastic fat.

Abstract: The invention is a method for producing pelletized whole fuzzy cottonseed. The method comprises selectively delivering a measured amount of linted cottonseed to a screw extruder. The screw extruder having a bore and screw that decreases in diameter from one distal end to the other. Thereby, the linted cottonseed is subjected to predetermined increases in pressure and ground to a pasty oatmeal-like consistency before being extruded at the output end to a delivery system feeding the pellet forming mechanism having as its output pelletized linted cottonseed.

Abstract: A food composition, particularly for pets, is prepared by adding and mixing cereal, vegetable protein, animal meal, vegetable by-products and lipid ingredients together and extrusion-cooking the mixture and then passing the extrusion-cooked mixture via a cone member and then a die member to obtain, from the die member, a product wherein a plurality of extrudate band layers form a lamellar structure, after which the lamellar-structure product is cut into pieces to obtain pieces which have a band layer lamellar structure, and then, the pieces are dried. The ingredients are employed and the process is carried out so that the dried product has a protein content of between 14% and 35%, a lipid content of between 2% and 20%, a carbohydrate content of at least 25%, a moisture content of between 2% and 15% and a density of between 0.3 and 0.6 g/cc.

Abstract: Methods for controlling serum glucose level in a mammal comprising ingesting a stabilized rice bran derivative selected from the group consisting of a solubilized fraction, an insolubilized fraction, an enzyme treated stabilized rice bran and mixtures thereof, thereby reducing serum glucose level in said mammal.

Abstract: The invention relates to a hydrocolloid protective coating for food and/or agricultural products comprising: 5-95% dried hydrocolloid gel; 0.2-50% of one or more natural compounds isolated from the surface of said product or a compound substantially equivalent thereto; 4-30% of water; and optional additives. The protective coating provides improved protection of the product, thereby extending its shelf-life. A method for producing the coating, and food and agricultural products protected by the coating are also disclosed.

Abstract: The invention relates to a multilayer dessert having at least one heat-treated component, which comprises mousse, creme, jelly and/or sauce, where this component is coated with a continuous sterilized layer of fat coating or chocolate of a thickness between 0.1 and 3 mm, or in that these components (7, 8, 9) are separated by a continuous sterilized layer (10, 11) of fat coating or chocolate of a thickness between 0.1 and 3 mm, and in that the component or components have a Bostwick viscosity below 8 cm.

Abstract: A food coating composition which is manufactured from so-called fragrant or scented rices, which are also known as “aromatic rices,” and which derive their distinct aroma and flavor primarily from a potent aroma component, 2-acetyl-1-pyrroline. The food coating composition is manufactured by grinding a fragrant rice having a 2-acetyl-1-pyrroline concentration of at least 40 ppb by weight to a predetermined particle size at a predetermined temperature. The resulting food coating composition provides excellent and uniform adherence to the food product, as well as improved crispness. Moreover, the resulting food coating composition provides a unique and distinct aroma and taste which is derived from the 2-acetyl-1-pyrroline.

Abstract: A coated, uncooked oat product is provided that has no added fat and comprises uncooked oat flakes having a coating adherent to the oat flakes. A coated, oat flake agglomerate is also provided, wherein each agglomerate comprises at least two uncooked oat flakes and has a fat-free coating. A flavored, coated oat product in bulk and a flavored, coated, agglomerated oat product are provided, both of which products have flavors uniformly distributed throughout the bulk. Corn grit products are also provided and include (1) individual pieces of corn grit having a fat-free coating and (2) clusters of corn grit pieces having a fat-free coating.

Abstract: A coated, uncooked oat product is provided that has no added fat and comprises uncooked oat flakes having a coating adherent to the oat flakes. A coated, oat flake agglomerate is also provided, wherein each agglomerate comprises at least two uncooked oat flakes and has a fat-free coating. A flavored, coated oat product in bulk and a flavored, coated, agglomerated oat product are provided, both of which products have flavors uniformly distributed throughout the bulk. Corn grit products are also provided and include (1) individual pieces of corn grit having a fat-free coating and (2) clusters of corn grit pieces having a fat-free coating.

Abstract: The present invention relates to the production of chocolates and compound coatings having a unique texture and mouthfeel while being eaten. The chocolates and compound coatings include hydrocolloids.

Abstract: Coated confectionery is formed by introducing pieces of a first confectionery material into recesses in one of a pair of cooled rollers. These are carried around by contra-rotation of the rollers to a nip where chocolate or the like is introduced into the nip to coat the pieces so as to produce the coated confectionery.

Abstract: The invention provides a process for the preparation of puffed cereal cakes, preferably rice cakes, comprising the steps of: providing a cereal grain, preferably a milled parboiled rice, wherein the cereal grain is impregnated with a non-mineral food ingredient such as a sugar; introducing the grain into a mold; and puffing the cereal in the mold under pressure to form a shaped impregnated cereal cake. The cereal grains impregnated with organic food ingredients can be used to make puffed cereal cakes having improved taste, texture and nutritional properties.

Abstract: A coated high-boiled confection and a method for making the coated high-boiled confection. The coated high-boiled confection includes a coating of a solid fat or fat derivative, having a melting point of from about 25° C. to 65° C., that is applied directly to the surface of the high-boiled confection. The coating is applied to the surface by melting the coating, applying the coating to the surface of the high-boiled confection, and cooling the high-boiled confection to solidify the coating on the high-boiled confection. The coating reduces the stickiness of the high-boiled confection.

Abstract: An article and method of making sandwiches. The article has a floor and a pair of side walls and is open along the top and at least one end and is sized to have a floor width which is equal substantially to the width of a sandwich to be made therewith and a side wall height which is at least equal to about the height of a sandwich to be made therewith. A bread portion of a sandwich is placed on the floor and between the side walls, and additional sandwich portions are stacked on the bread portion and between the side walls whereby the side walls constrain the sandwich over its height from falling apart as it is being stacked so that sandwiches may be made faster and with greater efficiency.

Abstract: The present invention relates to novel compositions of freeze-dried ginseng berry and other natural health promoting ingredients in a mixture suitable for making tea. The compositions and methods of preferred embodiments of the present invention provide a natural vitamin containing composition for making a tea beverage which can be consumed hot or cold and which provides the consumer with a refreshing, delicious, stimulating and healthful experience.

Abstract: Disclosed are improved methods for preparing a grain based extrudate involving high screw speeds, short barrel length extruders and short residence times. Preferred methods of preparation reside in methods for preparing the present improved RTE cereal or snack products. The preferred methods contain the steps in sequence of feeding an at least partially ungelatinized grain based material to a cooker extruder having at least one rotating screw, said cooker extruder including a barrel preferably having a relatively short length to diameter (“L/D”) ratio of substantially less than 12; working the grain based material by rotating the screw at a rotational speed of at least 700 rpm to mix and heat the cereal material and to compress the grain based material; and extruding the plasticized mass through at least one die orifice to form an extrudate. Its preferred product aspect provides RTE cereal or snack products in the form of a puffed grain based product piece having a density of about 10 to 100 g/l.

Abstract: A cereal grain kernel coated with a metal amino acid chelate, a method for mineral or metal fortification of cereal grain kernels and a coating composition is disclosed. Unlike other metal or mineral fortificants, cereal grain kernels may be coated with iron, calcium, zinc and/or other metals in the form of an amino acid chelate without pulverizing individual kernels. Further, the coated kernels are stable, palatable and contain highly bioavailable metals.

Abstract: A method to prepare spicy popcorn with natural ingredients for providing a snack food. The ingredients are turmeric powder, red chili powder, black peppers, sea salt, garlic powder, penut or corn oil and chili powder.

Abstract: An apparatus (10) for forming popcorn bars utilizing methods according to the preferred teachings of the present invention is disclosed where popcorn popped in an air popper (12) and coated with a molten binder in the form of a caramel syrup in an auger mixer (20) is compressed into a sheet by a device (32). In the sheeting device (32), the coated popped popcorn is drawn into and passes between an input conveyor (30) and a compressing conveyor (34) arranged at a non-parallel angle thereto. An air manifold (37) directs cooled air to the upper surface of the compressing conveyor (34) to cool the belting (36) thereof, with the cooled air being deflected to cool a spreader box (28) which receives the coated popcorn from the auger mixer (20) and distributes it on the input conveyor (30).

Abstract: Film forming colloidal dispersions containing gluten-derived proteins and peptides and their methods of manufacture are described. The colloidal dispersion can be coated onto a variety of substrates to provide a glossy sheen to the substrate. The colloidal dispersions can function as an adhesive for adhering particles onto the substrate. Foods coated with the colloidal dispersion are also described.

Abstract: Film forming colloidal dispersions containing gluten-derived proteins and peptides and their methods of manufacture are described. The colloidal dispersion can be coated onto a variety of substrates to provide a glossy sheen to the substrate. The colloidal dispersions can function as an adhesive for adhering particles onto the substrate. Foods coated with the colloidal dispersion are also described.

Abstract: A method for treating a food product, especially nuts, for increased shelf life includes soaking the food product in a solution of anti-oxidant substance and oil, water, or an aqueous oil solution, mixing the nuts with a coating mixture in a reduced pressure air environment, replacing the air with nitrogen gas. The nuts may then be removed from the nitrogen and allowed to dry.

Abstract: High energy food product which consists primarily of an admixture of barley, flax and teff, and a binder which holds the admixture together. The binder includes corn syrup, honey, canola oil, ground sunflower seeds, and it is added to the admixture after the barley, flax and teff have been mixed together. The process is carried out in a way which prevents light from causing deterioration of either the admixture or the final product.

Abstract: The present invention relates to a process for producing a ready-to-eat cereal and fluid-milk breakfast food product having a firm surface and an interior comprised of fully cooked, soft and moist, fluid-milk-infused cereal grains joined together. The cereal and fluid-milk products of the present invention can be picked up and eaten hand-held because their textures do not become soggy even when the cereal grains have been infused with all the added fluid-milk. In the process of the present invention, a fluid-milk solution which contains starch complexing agents, flavors and sweeteners, are infused into cereal grains at temperatures above 180 F until the cereal grains become infused with all the fluid-milk solution, fully cooked, and soft and moist in texture.

Abstract: Microwave snacks that include mixtures of popcorn and an expandable or puffable food pellet are disclosed. The pellets are gelatinized dough pellets which puff or expand upon microwave heating in a microwave oven. The pellets may be in the shape of cylinders, hollow barrels, spheres, chips, flakes, and the like. The popcorn and pellet mixture is preferably contained in an expandable bag or rigid tub with an oil/fat slurry. Although the popcorn requires a longer heating period to pop, the explosions created by the popcorn agitate the pellets to minimize burning and clumping of the pellets.

Abstract: Non-temper, low lauric fat blends suitable for coatings contain the following fatty acid residues in the amounts indicated:10-30 wt % C12:020-80 wt % total (C16:0+C18:0)30-60 wt % C18:1,while the weight ratio C18:0/C16:0 ranges from 2-7.

Abstract: A finger-food snack containing from about 8 to 16% of whole milk solids and being in the form of a body, obtainable by cooking-extrusion-expansion of a cereal based mixture, that is coated with a sugar based slurry.

Abstract: The product, formed essentially as a praline, comprises a shell which encloses a creamy filing with very low viscosity, possibly enhanced by a nut. The shell which is coated by one or more coating layers, possibly with the addition of a sprinkled substance and decorative element, is constituted by two half-shells, coupled face to face. One of the half-shells is made of a moldable fat-containing substance such as chocolate, whereas the other half-shell is made of wafer. The contribution of the half-shell made of a moldable substance to the weight of the shell is preferably greatly predominant in comparison with the corresponding contribution of the wafer half-shell.

Abstract: Disclosed are methods of preparing lowfat and reduced fat popcorn microwave popcorn articles using cold kernel popcorn (60.degree. F.) such as from winter storage. The methods employ low levels (1% to 20%) of an oil ingredient having a melting point of .ltoreq.60.degree. F. to minimize the congealing of the oil by and onto the cold kernel popcorn thereby providing a more pliable bag, which does not jam in the filling equipment. The microwave popcorn articles comprise any conventional microwave popcorn bag, and a food charge disposed therein comprising kernel popcorn, 1% to 20% oil, and 0% to 4% salt.

Abstract: Disclosed are improved methods for preparing a grain based extrudate involving high screw speeds, short barrel length extruders and short residence times. Preferred methods of preparation reside in methods for preparing the present improved RTE cereal or snack products. The preferred methods contain the steps in sequence of feeding an at least partially ungelatinized grain based material to a cooker extruder having at least one rotating screw, said cooker extruder including a barrel preferably having a relatively short length to diameter ("L/D") ratio of substantially less than 12; working the grain based material by rotating the screw at a rotational speed of at least 700 rpm to mix and heat the cereal material and to compress the grain based material; and extruding the plasticized mass through at least one die orifice to form an extrudate. Its preferred product aspect provides RTE cereal or snack products in the form of a puffed grain based product piece having a density of about 10 to 100 g/l.

Abstract: In cooler used for coating a product such as food with a uniform layer of a liquid coating material, the mass of the product is measured either in the cooling chamber or just before it is introduced into the cooling chamber; the mass of a liquid cryogen which will suffice, when introduced into the cooling chamber and into contact with the product, to reduce the temperature of the mass of product to a first predetermined temperature below the melting point temperature of the coating material is calculated; the introduction of the calculated mass of liquid cryogen into the cooling chamber is controlled and the product is thereby cooled to the first predetermined temperature prior to application of a predetermined mass of coating material onto the cooled product to provide a coating thereon.

Abstract: A method of making a coated ball-shaped frozen dessert product in which an ice cream mix is coated around a center material. The method includes charging an edible center material into a rotary kettle, spraying an ice cream mix which has been adjusted to a temperature of -15.degree. C. to -35.degree. C. into the rotary kettle (the rotary kettle being at a temperature of -35.degree. C. to -15.degree. C.), while concomitantly feeding cooling air at a temperature of -15.degree. C. or below and coating the ice cream mix around the edible center material. In accordance with the method of the present invention, a spherical and spheroidal three-dimensional product can be efficiently produced. The frozen dessert product is free from any undesirable taste and does not contain needle holes or surface damage.

Abstract: Processed oats having a remarkably decreased viscosity when dispersed in hot water or boiling water, a method of preparing the same, and a food and beverage containing the same are disclosed. The processed oats may be prepared by contacting pressed oats with water or an aqueous protein solution and then drying the oats. The contacting of oats with the aqueous protein solution may be carried out before the pressing of the oats.

Abstract: A microwave popcorn product is provided. The product includes a flexible expandable bag having a charge of unpopped popcorn and oil/fat-containing slurry therein. The oil/fat-containing slurry includes a solid oil component and a liquid oil component. Preferred products may be blended to have advantageous nutritional characteristics.

Abstract: Chocolate articles, especially a chocolate sweet, with an improved, new kind of taste sensation are described. For this purpose, the chocolate article contains a first filling and a second filling capable of reacting with one another and separated by a barrier which is adapted to be destroyed when the chocolate article is eaten.

Abstract: A process for coating nuts which comprises immersing the nuts in a molten edible material which is solid at ambient temperature to coat the nuts with molten edible material, separating the excess molten edible material and then cooling the coated nuts to solidify the molten edible material.

Abstract: A novel fat-blend for low trans filling fat compositions or for wrapper margarine that upon use do not display posthardening comprise: SUS, SSU and SU.sub.2 -triglyceriden, wherein:i) the transcontent <5%ii) SUS/SSU-wt ratio <2iii) SUS <34 wt %iv) SU.sub.2 <55 wt %S=saturated fatty acid 16-18 C-atoms U=mono/diunsaturated fatty acid with 18 C-atoms.

Abstract: A sucrose-free, artificial sweetener-free dietary fiber composition contains about 5 to about 95 percent methylcellulose by weight based on total weight of the composition, about 5 to about 75 percent natural coconut, and about 5 to about 75 percent banana. In some embodiments, about 20 to about 80 percent non-sucrose, non-artificial sweetener containing, inactive materials. The inactive materials include particulate filler materials, such as powered natural grains. In one preferred embodiment, the invention is a sucrose-free, non-allergenic dietary fiber composition, containing about 5 to about 95 percent methylcellulose, balance being about 5 to 75 percent natural coconut and about 5 to 75 percent banana, based on the total weight of the methylcellulose, the coconut and the banana. More preferably, there is about 5 to about 40 percent methylcellulose balance being natural coconut and banana in the preceding ranges.

Abstract: A process for the production of a compound liquor suitable for making compound coatings and alternatives to chocolate which comprises mixing a cocoa powder which has been obtained from cocoa beans without any roasting treatment with a confectionery fat and roasting the mixture of cocoa powder and confectionery fat to produce the compound liquor.

Abstract: A seed coating apparatus for applying a coating fluid to seeds, consists of a seed input, a housing connected to the seed input, the housing having a seed output, a rotating seed dispersing member within the housing receiving seed from the seed input, a device adapted to produce a moving air curtain between the seed dispersing member and the seed output, whereby coating fluid applied to the seeds is kept within the seed coating apparatus by the moving air curtain, a rotating fluid dispensing member between the air curtain producing device and the seed output, and a source of coating fluid entering the housing. The rotating fluid dispensing member may preferably be a rotating bowl with apertures arranged vertically along the periphery, so that the fluid is dispensed along a vertical axis.

Abstract: Nut butter and jelly food slices are provided. They preferably include a first layer of jelly and a second layer of jelly disposed in contacting relationship with the first layer of jelly. The first and second layers of jelly cooperate to define a hollow region therebetween. A volume of nut butter is placed within the hollow region, and is thereby totally encapsulated between the first and second layers of jelly. Also provided is a method and apparatus for making nut butter and jelly slices. Finally, a jelly slice dimensioned to fit on a food substrate and jelly suitable for making jelly slices or nut butter and jelly slices are provided. The jelly slices and the nut butter and jelly slices may be individually wrapped in flexible coverings and packaged in a single food container.