Abstract: A method for producing an improved food product comprising the steps of providing an unlayered, substantially-homogeneous mixture of previously popped popcorn and shredded cheese; heating the mixture to melt the cheese; cooling the mixture to form a cohesive mixture of cheese and popcorn; freezing the cohesive mixture to form a frozen mixture; and freeze-drying the frozen structure; and the resulting food product.

Abstract: The present invention is directed to a grain conditioner composition for treating grain prior to rolling the grain into flakes so as to cause increased water uptake and gelatinization, wherein the grain conditioner composition of the invention is an aqueous solution of a propylene glycol nonionic surfactant and a water soluble base where the composition has a pH of at least 9.

Abstract: The present invention relates to edible cores, especially nuts (peanuts, cashews, etc.), having a desirable fruit flavoring. More particularly, the invention relates to edible cores which are prepared by coating with an adhesive solution containing a source of fruit flavoring and then roasting, to provide a snack having desired roasted taste and appearance and a fruit flavoring.

Abstract: The present invention relates to marzipan-like compositions comprising psyllium fiber and almond paste, and the use of these compositions as laxatives and/or for cholesterol reduction benefits. The compositions are a convenient, portable, highly palatable, and well tolerated dosage form for administering psyllium fiber.

Abstract: Disclosed are puffed, barley based ready-to-eat breakfast cereal products having a high soluble fiber content. The cereal products are characterized by specific densities of about 0.2 to 0.35 g/cc. The soluble fiber content of the cereal compositions is about 3 g/oz or about 10%. The insoluble fiber content is less than about 1.5 g/oz or about 5%. The soluble fiber to insoluble fiber ratio is at least about 2:1. The total insoluble fiber content is less than about 19%. The total fat content of the puffed cereal is less than about 4%. The cereal comprises about 15% to 90% of a barley flour fraction high in soluble fiber. Also disclosed are processes for preparing the puffed barley R-T-E cereals.

Abstract: Psyllium husk comprising particle sizes distributed such that: less than about 15% is larger than about 80 mesh, at least about 45% is within the range of from about 80 mesh to about 200 mesh, and less than about 40% is smaller than about 200 mesh. In addition, psyllium-containing products for oral administration comprising small particle size psyllium husk according to the present invention are described.

Abstract: Encapsulated corn kernels consisting essentially of kernels of corn suitable for popping coated over at least a portion of the outer surface thereof with an edible oleaginous substance or edible wax and thereover with an outer shell comprising an edible polymeric material and an anti-fragility and palatability enhancer; the process of making such encapsulated kernel; and microwaveable pop corn products consisting essentially of the encapsulated corn kernels in a microwaveable package.

Abstract: Edible coatings for protecting perishable foods against spoilage and for significantly extending the life of such foods as fruits and vegetables. A protein derived film is prepared from soybeans, wheat, corn, and mixtures thereof by a process of soaking the grain in water to soften the layer, subjecting the grain-water mixture to the shearing action in a blender to form a milky suspension which is filtered to remove the solids. The residual liquid is heated to denature the higher molecular constituents which are coagulated, allowed to float to the surface, and removed from the denatured proteinaceous solution. The denatured proteinaceous solution is cooled and subsequently employed to coat fruits and vegetable with coatings which function as excellent barriers for preventing the fruits and vegetables from reacting with atmospheric oxygen or carbon dioxide while providing barriers which are permeable to water which precludes their drying out due to dehydration during storage.

Abstract: A coating is prepared from a composition of fat, selected polyols, and emulsifier. The coating cooled in the normal enrobing process provides a coated product in which the coating resists the onset of blooming and resists melting at elevated temperatures, while still exhibiting desirable mouth feel and melting properties when the product is consumed. The coating includes a structured fat emulsion that is a polyol-in-fat emulsion which is stable and consistent enough to be distributed as a bulk fat component.

Abstract: Disclosed are puffable gelatinized dough pellets which pop upon microwave heating in a consumer microwave oven. The pellets include an outer skin or casing of sufficient tensile strength to allow buildup of internally generated steam pressure upon microwave heating. Upon sufficient buildup of steam pressure, the skin fails suddenly, allowing the pellet to puff explosively thereby simultaneously causing an audible popping sound. Also disclosed are microwave snack products comprising an expandable microwave popping bag containing a charge of the present microwave poppable pellets. The sound of the popping gives the consumer an audible clue as to the desirable termination of the microwave heating step, which is particularly useful when the pellets are contained within an opaque paper microwave popping bag. Also disclosed are methods for the preparation of the microwave poppable pellets as well as microwave heating methods for snack preparation.

Abstract: The present invention relates to flavorful partially-defatted nuts and a process of preparing them by infusing the nuts with an edible oil. This process makes it possible to produce partially-defatted nuts having both an improved flavor and a low caloric content.

Abstract: The present invention relates to a method of preparing roasted sunflower shells containing seeds having a generally uniform coating of a flavoring agent thereon, which comprises subjecting raw sunflower shells to an elevated temperature, roasting the raw sunflower shells, quenching and coating the roasted sunflower shells after the seeds in the shells have been roasted to a desired degree, with a liquid flavor containing coating solution having a temperature below the roasting temperature. The quenching is carried out by spraying a finely divided liquid flavor containing coating solution onto the roasted sunflower shells while the roasted sunflower shells are at or near a roasting temperature, and while the sunflower shells are being agitated, and thereafter cooling the resulting coated sunflower shells to a temperature below at which the quenching step has been carried out.

Abstract: Novel composite food products comprising a first, soybean protein-based food material and a second, minced meat-based food material which are bonded to each other, and their production processes are disclosed. These food products have any desired shapes. These food products have remarkably improved texture and taste in addition to a moderate heaviness when eaten.

Abstract: A snack product and process of making which pops and expands upon heating with microwaves consists of a solid, partially cooked, poppable and expandable core (moisture content of 12-16 wt. %) comprising pregelatinized and/or native tapioca starch, which core is provided with an adherent, poppable, non-expandable coating of cooked dough, which preferably comprises black gram or urid flour.

Abstract: The invention concerns with fractions of cocoa butter, with specific N-profiles, which can be obtained by solvent fractionation of cocoa butter. The olein fraction and the stearin fraction to be obtained, can be blended with either natural cocoa butter, and/or butter fat and/or cocoa butter extender fat. The products can be used a.o. as chocolate filling, or as chocolate coating for frozen products.

Abstract: Nuts (peanuts, cashews, etc.) having desirable eye appeal, excellent taste and good storage stability are prepared by coating raw nuts with an adhesive solution containing honey, followed by a coating of powdered sugar, roasting the coated nuts, preferably in oil, and then applying a coating of a dry mixture of sugar and salt. The adhesive solution employed in the initial coating step preferably comprises a mixture of honey, corn syrup, sucrose, carbohydrate gum and water. The final coating is tightly adherent after roasting.A method of operating the process on a continuous basis is also described.

Abstract: A method for producing a food product comprising the steps of providing a base layer of cheese; covering the base with a layer of previously popped popcorn; adding a second layer of cheese on top of and in the interstices of the popcorn layer; heating to melt the cheese and to bond the second layer of cheese and popcorn to the base, thereby forming a structure having a plurality of layers; freezing the structure to form a frozen structure; and freeze-drying the frozen structure; and the resulting food product.

Abstract: A method for coating substrates, including high moisture substrates and substrates having high moisture at the surface, with emulsions or suspensions of a water-soluble protein material and hydrophobic material. By adjusting the pH of the protein material in the emulsion or suspension to its isoelectric point in situ, that is, when the emulsion or suspension is in contact with the substrate, the protective properties of the resulting film are improved. Substrates coated by the method showed greatly reduced moisture loss. The method provides a way to form stable films on substrates having moist surfaces. The method is particularly useful to protectively coat agricultural products, including edible high moisture products, which are subject to deterioration from moisture loss, respiration or oxidation.

Abstract: The present invention relates to flavorful partially-defatted nuts and a process of preparing them by infusing partially-defatted nuts with an edible oil, preferably containing a flavoring agent and a sweetener. This process makes it possible to produce partially-defatted nuts having both an improved flavor and a low caloric content.

Abstract: Disclosed are ready-to-eat cereals of reduced salt content which nonetheless exhibit the salt taste perception of ready-to-eat cereals having conventional salt levels as well as methods of preparing such R-T-E cereals. The methods of preparation comprise: (A) providing R-T-E cereal base pieces fabricated from a cereal composition having a first, reduced salt concentration, (B) topically applying to the cereal base pieces a saline solution comprising sodium chloride and water in sufficient amounts as to apply about 0.5% to 1.5% by weight (dry basis) to form coated cereal pieces, and (C) drying the coated cereal pieces to a final moisture content of less than about 5%.

Abstract: The present invention is directed to a grain conditioner composition for treating grain prior to rolling the grain into flakes so as to cause increased water uptake and gelatinization. The grain conditioner composition of the invention is an aqueous solution of a nonionic surfactant and a water soluble base. The grain conditioning composition of the present invention has a pH of at least 9 and preferably has a pH in the range of from about 9 to about 12.

Abstract: The present invention relates to dextrin-based food-grade adhesives containing minor amounts of xanthan, or carboxymethylcellulose or combinations thereof. The present invention also relates to a process for coating a comestible substrate with dextrin-based food-grade adhesives including a minor proportion of one of the group consisting of xanthan, carboxymethylcellulose; or, combinations thereof. The adhesives of the present invention show substantially increased adhesion relative to corresponding dextrin-based adhesives lacking in the minor proportions of the above mentioned gums. The present invention holds special advantages in the manufacture of oil roasted nut meat products having spiced coatings by reducing the amount of such coatings that is lost to the oil during roasting. An improved process for producing oil roasted nut meats, which process reduces the amount of flavored coating lost to the oil during roasting, is also disclosed.

Abstract: A method of weaning piglets is disclosed wherein a coated feed, which coating has a maximum sucrose content of approximately 6%, is fed to piglets at least one week prior to weaning and the piglets are thereafter separated from the sows at which time the feed is continually fed to the piglets for at least oen week after weaning.

Abstract: The invention relates to a method for preparing a substantially granular food composition which contains digestible starch having a substantially granular structure, whereby said starch is provided with coagulable protein and said protein is subsequently coagulated, and the ratio of starch to protein lies between 97-60: 3-40, and to a granular food composition characterized by digestible starch that is provided with coagulated protein, and that the ratio of starch to protein lies between 97-60: 3-40. In both cases the ratio of starch to protein lies between 97-70: 3-30, preferably 90:10. The food product may have the form of filled cake, other bakery products and dish, couscous, anko, snack and the like provided with a granular food composition.

Abstract: A chocolate bar is disclosed which comprises a chocolate base, at least one first wafer sheet placed on the chocolate base and having an interconnecting web and a plurality of hollow projections extending from the wafer sheet web on the side opposite the chocolate base. The chocolate bar further includes an anhydrous creamy filling housed in the cavities of the projections and a coating of chocolate deposited on the outer surface of the wafer sheet.

Abstract: Disclosed are food products having a first, high moisture portion and second portion comprising crisp, relatively dry materials such as puffed cereal grains or pieces without a discrete interjacent solid barrier. The high moisture phase can be a gelled diary product such as yogurt or pudding. In addition to the puffed cereal pieces, the second portion additionally essentially comprises a defined water-in-oil emulsion throughout which the pieces are dispersed. The emulsion includes a high solids, discontinuous aqueous phase, preferably gelled, dispersed within a low oil content continuous gelled oil phase. The oil phase comprises an edible liquid oil, preferably winterized, which is also gelled. The composite food products exhibit good interphasic stability for the typical refrigerated temperature distribution time periods as well as the maintenance of the relatively crisp texture of the puffed cereal pieces.

Abstract: A wild bird feed includes a sunflower heart of chip coated with a hydrophobic coating that includes a corn gluten meal. Additionally, a lipid such as beef tallow is added to the coating. A preferred coating additionally includes glycerin. The invention also includes a process for producing such a feed.

Abstract: A process for making candy coated snack foods comprising popping corn kernels in a microwave oven and melting a candy bar of specified formulation and dimension over the popped corn. Specific moisture, shortening and emulsifier content assure satisfactory melt characteristics of the candy bar when subjected to microwave heating.

Abstract: A composition of matter comprising an insoluble dietary fiber material coated with hemicellulose is provided. In preferred embodiments, the insoluble dietary fiber material and hemicellulose are derived from grain hulls. The weight ratio of insoluble dietary fiber material to hemicellulose is generally greater than about 1:1. Also provided is a method of coating an insoluble dietary fiber material with a hemicellulose. Preferred embodiments employ a fluidized bed technique to obtain the coating of hemicellulose.

Abstract: A method of making a tortilla cone with a closed apex, and including a kit to help facilitate the operation so that a large number of tortilla cones may be formed and cooked at one time. The kit and method of using it includes a set of cone forming molds each consisting of a pliable metallic conical body having an overlapping convex surface about which a tortilla patty having a tear shape may be positioned and wrapped in cone from so as to close the come form at its apex. The method of using the kit includes using a first mold as a female receptacle and using a second mold as both a female and male receptacle to wrap a tortilla patty to the mold and secure the same between the two molds.

Abstract: A sterilized whole spice is prepared by coating a whole spice with an edible animal protein coating material and then heating the coated spice in a sealed rotating autoclave in the presence of added water vapor at a temperature of 105.degree. to 110.degree. C. for about 5 minutes to about 2 hours.

Abstract: Methods of producing coated, roasted nuts with distinctive honey flavor and golden medium brown roasted nut color comprising coating the nuts a single or successive times with nut coater slurry containing spray dried honey powder, adhesive agent, supplemental sweetener and water, and optionally with a nut coater mixture of modified instant starch and baker's special sugar, and roasting, as well as roasted nuts produced by the described method.

Abstract: Corn kernels packaged within a bag can be popped within a microwave oven and then flavored in two ways. In the first embodiment, the flavoring is incorporated in the bag with the corn kernels, oil or shortening, and other ingredients to be subjected to microwaves. In the second embodiment, the flavoring is applied by sprinkling it on the ingredients within the bag after microwave corn popping, closing the bag, shaking it, and repeating the process several times. In both of these embodiments, when the flavoring contacts the hot popcorn, it melts and adheres to the surface of the popcorn. To prevent the flavoring from giving the popped corn a mottled appearance, a coloring material which generally corresponds to the color of the flavoring is included as an ingredient in the bag of unpopped kernels. During microwave popping, the coloring is distributed in the bag and coats the popped corn. As a result, a flavored popcorn with a uniform, pleasing appearance is produced.

Abstract: Corn kernels packaged within a bag can be popped within a microwave oven and then flavored with powdered cheese in two ways. In the first embodiment, the cheese powder is imcorporated in the bag with the corn kernels, oil or shortening, and other ingredient to be subjected to microwave. In the second embodiment, the powdered cheese is applied by sprinkling it on the ingredients within the bag after microwave corn popping, closing the bag, shaking it, and repeating the process several times. In both of these embodiments, when the cheese contacts the hot popcorn, it melts and adheres to the surface of the popcorn. To prevent the melted cheese from giving the popped corn a mottled appearance, a coloring material which generally corresponds to the color of the cheese powder is included as an ingredient in the bag of upoppped kernels. During microwave popping, the coloring is distributed in the bag and coats the popped corn. As a result, a cheese-flavored popcorn with a uniform, pleasing appearance is produced.

Abstract: A lollipop-type confection is described which is molded and packaged in an elastic mold together with the method of making such a confection. After the molten candy product is poured through the opening of an elastic mold, the opening is sealed with a layer of chewing gum product. A handle in the form of a stick is also provided which stick passes through the layer of chewing gum product and into the candy product.

Abstract: A process for impregnating a grain cereal with honey. The honey is added to the grain cereal under specified conditions of oven temperature, rate of air flow through the oven, residence time in the oven, and cooling. The process correlates the maximum amount of honey to be added to the grain cereal with the type of grain cereal used.

Abstract: Encapsulated corn kernels consisting essentially of a kernels of corn suitable for popping coated over at least a portion of the outer surface thereof with an edible oleaginous substance or edible wax and thereover with an outer shell of an edible polymer. The process of making such encapsulated kernel; and microwaveable corn products consisting essentially of the encapsulated corn kernels in a microwaveable package.

Abstract: The present invention teaches sweetening a comestible such as a ready-to-eat cereal with a coating comprising a sweetening syrup having from 9% to 85% by weight reducing sugars and a pectin solution. The present invention also teaches a method for sweetening a comestible with a sweetening syrup comprising forming a mixture of sweetening syrup and a pectin solution and coating said mixture onto the surface of the comestible and drying same to a desired moisture content for packaging.

Abstract: Disclosed are two-compartment food packages which includes a first lower compartment housing a first food material, e.g., ice cream, and a second upper compartment housing a second food material, e.g., chocolate sauce with the second material being supported on an edible barrier which also serves to define the upper and lower compartments. Preferred embodiments are expecially adapted to packaged food items intended to be heated with microwave energy and further include a microwave shield surrounding the exterior wall surface of the lower compartment.

Abstract: The present invention is a granola bar with supplemental dietary fiber which is added to the granola bar in the form of compressed flakes, as well as the method of making such a granola bar. The method includes the steps of providing a mixture of granola ingredients selected from the group consisting of grains, fruits, and nuts. Supplemental dietary fiber is provided in the form of compressed flakes and mixed with the granola ingredients. Preferably, the compressed flakes of supplemental dietary fiber are made by combining with water and a binder material, such as rice flour, and then extruding. The extrudate is preferably dried and then ground to the desired particle size.

Abstract: This invention includes a soybean protein casing containing a filling or center material wherein the casing does not interfere with the palatability and flavor of the filling and is not destroyed or melted by heating, a method for production of fillings prepacked in said casings, and a food prepared using them.

Abstract: A cereal or confection capable of changing color instantly upon the immersion in an aqueous medium such as milk comprising a colored ceral or confection base, and an edible opaque powder adhereing to said base in a quantity sufficient to obscure the color of the base and a water soluble non-film forming edible adhesive liquid bonding said powder to said base.

Abstract: Coated and shaped popped popcorn products may be prepared from a coating and a binding composition possessing a thermoplastic melt temperature substantially lower than preparatory melt and thermoset properties of conventional popped popcorn coating and binder compositions. Popped corn kernels coated and bound together with the coating compositions possess exceptional physical and chemical attributes under divergent environmental conditions. The edible coating compositions are formulated at a high sweeteners solids level along with a hydrophillic film former (e.g. gelatin, egg albumin, etc.) and a high fat component content level. The coating and binder systems possess remelt properties, and the products may be cooked in a microwave oven.

Abstract: A method of reproducing in chocolate a selected image, comprising the steps of optically scanning the image, laser etching the selected image in a surface of a plate in response to the optical scanning such that peaks and valleys are created in the surface of the plate corresponding to the selected image, controlling the laser etching by a scanning laser or a displayed frame of the image, casting a deformable transfer blanket against the surface of the etched plate surface to record in a surface of the transfer blanket peaks and valleys corresponding to the selected image, casting a chocolate material against the surface of the transfer blanket to record the selected image by peaks and valleys in a surface of the chocolate, and removing the cast chocolate material from the transfer blanket.

Abstract: Roasted nuts (peanuts, cashews, etc.) having desirable eye appeal, excellent taste and good storage stability are prepared by applying a predusting of a minor amount of an adhesive, film-forming material; coating raw nuts with an adhesive solution comprising an adhesive, film-forming material, honey and water; enrobing the adhesive coated nuts with a dry mixture of honey, sugar and salt; and subjecting the coated nuts to roasting, preferably air roasting. A method of operating the process on a continuous basis is also described.

Abstract: Disclosed are edible barriers useful in composite food articles to separate one food phase from another which differ in such properties as water activity, protein concentration, etc. The ebible barriers are especially useful in wrapped or packaged food items. The edible barriers comprise an edible laminate which includes an edible support substrate and top and bottom layers of an edible film coating of low moisture permeability.

Abstract: The present invention relates to an ingestible aggregate comprising a pre-swelled substantially anhydrous hydrocolloid and a substrate. More particularly this invention relates to an aggregate having as a substrate a dietary fiber and/or drug wherein the composition can be administered in a therapeutically effective amount. Hydrocolloids useful include natural and modified gums, celluloses, modified celluloses, pectins, mucillages, modified starches, noncellulose polysaccharides, algal polysaccharides and mixtures thereof. The aggregate should be in the size range of about 4 to about 70 U.S. mesh. The unpleasant taste and mouthfeel of the fiber and/or drug is effectively masked and substantial hydration is delayed until the composition reaches the stomach. The compositions are substantially more palatable, devoid of graininess, bitterness or fibrous texture. The pleasant taste of the composition encourages patient compliance with their fiber or drug therapy.

Abstract: A process for sterilizing spices, in particular whole spices, by heat treatment in a sealed container at a temperature above 100.degree. C. and coating with an edible material. This provides profound sterilization without loss of aroma and taste.

Abstract: The present invention is concerned with a continuous process for preparing a non-segregating, free-flowing dried instant rice and sauce dish comprising coating rice in a rotating coating reel with a layer of oil followed by contacting the coating rice with dry ingredients then applying a second layer of oil and finally adding vegetable inlays prior to packaging.

Abstract: A composition for use in, preparing, a microwavable popcorn product with a sugar glaze. The composition includes a glazing blend combined with unpopped popcorn. The glazing blend includes an oil component, a sugar component, a water component and a lecithin component, with the water and lecithin being in amounts effective to form a glaze and to control heating of the blend to permit substantially complete popping of the corn without burning the blend.