Abstract: A nixtamalized farinaceous component having pronounced masa flavor alone or together with other food components wherein the nixtamalized farinaceous component is produced by heating a superficially dry composition comprising farinaceous component, alkaline compound in a concentration of at least 0.2 parts by weight per 100 parts by weight farinaceous component (d.s.b.) and water in a closed system to develop a pronounced masa flavor without pasting the starch component of the farinaceous component while maintaining the water content of the composition in the closed system at 2% to 20% by weight of the composition.

Abstract: A sealed crustless sandwich for providing a convenient sandwich without an outer crust which can be stored for long periods of time without a central filling from leaking outwardly. The inventive device includes a lower bread portion, an upper bread portion, an upper filling and a lower filling between the lower and upper bread portions, a center filling sealed between the upper and lower fillings, and a crimped edge along an outer perimeter of the bread portions for sealing the fillings therebetween. The upper and lower fillings are preferably comprised of peanut butter and the center filling is comprised of at least jelly. The center filling is prevented from radiating outwardly into and through the bread portions from the surrounding peanut butter.

Abstract: Wafer products are produced with two or more wafer sheets and food product in between. The food product, for instance confectionery, meat, fish, cheese, fruit or vegetable product or the like, nuts, or almonds, is applied to a first wafer sheet delivered still hot from the oven. The wafer sheet contains at least 23% sugar or an identical portion of a substance with the same technological properties as sugar, such as trehalose. A second, still-hot wafer sheet is applied to the first layer, the second wafer also containing at least 23% sugar or an identical portion of a substance with the same technological properties as sugar. The two wafer sheets containing the layer of the food product are joined to each other by pressing.

Abstract: An animated food, containing a food animating product and method is disclosed. The animating food product is edible and animates the food by dispersing an outer mass in liquid and revealing an inner mass of the animating food portion that is different in appearance from the appearance of the animating mass prior to dispersion.

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

Abstract: A coating composition for foods includes starch and an effective amount of gum acacia to provide enhanced crunchiness and heat retention. A method of making crunchy food includes coating an edible food with the coating composition.

Abstract: A method and composition for preparing battered and breaded food compositions which resist absorbing oil during deep fat frying. The breading composition is prepared by enriching the breading formulation with calcium. This is accomplished by either dry blending, spray drying or agglomerating (e.g., spray coating or application with subsequent drying), by baking the calcium source into the bread crumb or any combination of the above. The battered and breaded food composition is then treated, with a solution of calcium reactive pectin. The calcium-pectin coating functions to significantly impede the absorption and adsorption of frying oil, increases the moisture content, the crispness and heat lamp stability of the food composition. Alternatively, the food may first be treated with the calcium reactive pectin and then the calcium source, depending upon the circumstances of use.

Abstract: The present invention includes a batter or dough that comprises a plurality of capsules and a cookable fluid in which the capsules are dispersed. Each of the capsules is comprised of a shell made of a lipid that melts at a predictable, narrow temperature range and a core comprised of a leavening agent. The leavening agent is either a chemical leavening agent or a yeast-based leavening agent or a combination of a chemical leavening agent and yeast-based leavening agent. The batter or dough is preserved in a flowable condition by using a combination of acidic pH, control of water activity, and refrigerated storage temperature against microbial spoilage further assured by using preservatives such as potassium sorbate or calcium propionate.

Abstract: The present invention relates to mashed potato products that are provided, in at least a top portion, with a browning agent that causes the product to achieve a pleasing golden brown color upon heating in either a microwave or conventional oven. The product can be a mashed potato topped pot pie.

Abstract: The present invention relates in part to food products that can be reconstituted for consumption that include flavoring toppings and/or flavoring inclusions that closely simulate commercially available flavored table syrups and flavored toppings in appearance, flavor, and texture. By applying these flavorings, such as flavored syrups, flavored toppings, and/or flavored inclusions, to chemically leavened food products, yeast leavened food products, and unleavened food products, including waffles, pancakes, corn breads, wafers, pastries, cookies, and the like, prior to freezing, the reconstituted food product closely simulates food products comprising commercially available flavored syrups or flavored toppings. After reconstitution, the flavoring maintains an identity of the flavored syrup or flavored topping while offering a portable convenience for consumers.

Abstract: A microwavabel pasta pie (10) and pan (32) assembly, includes a shell (12) formed by grid-shaped walls (16) integrally formed within an outer wall (18) to thereby define a plurality of vertical, open through passages (14). The shell (12) is supported upon a pie plate (32) having a planar bottom (34) which closes the bottom face (20) of the shell (12) and of the passages (14). A filling (38) is located within and retained by the passages (14) and the pie plate (32), and a topping (40) such as powdered cheese is provided on the filling (38). The pasta pie (10) is frozen inside of a plastic bag (42). In the most preferred form, the pasta pie (10) is cooked in a microwave oven, with the pie plate (32) being disposable and utilized during microwave cooking as well as during serving and consumption.

Abstract: Pasta-type paste containing ingredients (5, 7) in the form of heteroelements or occlusions, comprising a base layer (3) formed from wheat semolina and/or various cereal flours and water. The invention is characterized in that it comprises at least one additional heterogeneous layer (2, 4) consisting of a paste mixture (6) with the inclusion of ingredients (5, 7) superimposed on the essentially homogeneous base layer (3) which is free from incorporated ingredients (5, 7).

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

Abstract: The present invention provides an aqueous starch enrobing slurry for coating the outer surface of a potato product having an as is solids content comprising ungelatinized starch and not less than 50% by weight rice flour and the coated potato products produced thereby.

Abstract: A method for producing high-quality dietary fibrous bread which has a creamy quality and keeps its elastic texture for a long period of time after baking or steaming, uses a hydrate gel of glucomannan (bound water) in place of water (free water) in preparing the dough in conventional bread production.

Abstract: The present invention provides a low moisture cheesecake product having extended shelf life stability. It includes a crust whose water activity ranges from about 0.40 to about 0.86, and a cheesecake filling whose water activity ranges from about 0.76 to about 0.86. The water activity of the finished cheesecake product ranges from about 0.60 to about 0.86. The shelf life stability of the cheesecake product is at least about 3 months at refrigerated temperature. In favorable embodiments of the cheesecake product, its size and shape are appropriate for an individual serving as a snack or a dessert. The filling comprises less than about 60% by weight cream cheese, and includes ingredients that contribute to a lowering of the water activity of the cheesecake product.

Abstract: A composite ice-cream cone having a preformed, closed-bottomed wafer shell. The shell has an inner surface, a length, an outer surface and an upper edge. A separate, preformed, closed-bottomed chocolate shell has a lower portion, an upper portion and a filling of a frozen product contained in both the lower and upper portions. The lower portion of the chocolate shell is insertedly nested within the wafer shell with the lower portion having a form complimentary to the inner surface of the wafer shell such that lower portion extends over both the entire inner surface of the wafer shell and the length of the wafer shell.

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

Abstract: A wafer product comprises a wafer shell comprising at least two wafer half-shells coupled together face to face. This shell contains a filling of a substantially hydrated mass which includes a soft toffee core and is covered substantially by a coating which covers the wafer shell on the side opposite the filling. The product also includes at least one praline which comprises a casing of firm material, such as chocolate, enclosing a respective filling.

Abstract: A pet foodstuff and treatment method for reducing the incidence of dental caries in non-human animals is provided. The treatment method includes orally administering the xylitol by allowing the pet to consume the xylitol-containing foodstuff in an effective amount. The pet foodstuff is composed of an effective amount of xylitol and an edible pet food. The xylitol may be present as a coating or in bulk.

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

Abstract: Low oil uptake frying batters substantially based on rice flour have been developed that maintain desirable organoleptic properties while significantly reducing fat absorption during the frying process. This is accomplished by inclusion of cold water swelling rice-based starch products selected from the group consisting of pregelatinized rice flour, phosphorylated rice starch and pregelatinized acetylated rice starch into the rice starch batter compositions.

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

Abstract: A convenience food product comprising a microwavable pasta packaged in a container which facilitates even cooking in a microwave oven. The product can further comprise an improved hydratable sauce in the form of granules which tend not to form clumps upon the addition of water or milk and requires minimal stirring.

Abstract: Edible laminated dough, e.g. for making croissants or puff pastries, is prepared by combining a pre-dough with a lamination dispersion and subjecting the combination to rolling and folding to obtain a plurality of layers, wherein the lamination dispersion is a water-continuous dispersion, characterised in that the lamination dispersion has a pH of 5.0 or less and that the lamination dispersion comprises, calculated on the non-fat content of the lamination dispersion: 40-80% water 17-55% aggregate forming polysaccharide gelling hydrocolloid, and 0.1-8% non-gelling polyysaccharide thickening hydrocolloid that provides at 20° C. and a shearrate of 50s−1 a viscosity of at least 50 mPas. Also an edible lamination dispersion for use in this process is described.

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

Abstract: A baked food product comprised of a yeast-leavened, bread-like crust completely enrobing a cheese filling. The product may be shaped for reheating in a toaster or toaster oven or on a grill. The filling may have particulate food particulates added, such as diced meat and/or vegetables.

Abstract: Foodstuffs and drink mixes containing extruded fiber-containing intermediates are disclosed. The extruded intermediates include a soluble fiber source and an insoluble fiber source, and are useful in preparing baked goods, drink mixes, liquid drinks and other foodstuffs. Processes for preparing the intermediates and the foodstuffs and methods of lowering cholesterol with the foodstuffs are also disclosed.

Abstract: A coated confectionery having a crispy starch based center with a thin continuous rigid outer, coating is disclosed. The integrity of the thin continuous rigid outer coating is maintained even after prolonged storage. Also disclosed is a method for preparing such coated confectionery.

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

Abstract: A method of producing filled fresh or dried pasta comprising a filling enclosed in at least one piece of rolled pasta dough having a moisture content of from 25% to 40% and comprising a peripheral portion and a substantially central portion for receiving a filling in which at least one notch is formed in the peripheral portion of at least one piece, the notch affecting the central portion receiving the filling; the filled pasta which can be produced by the method has better characteristics of consistency and palatability than the corresponding conventional filled pasta, upon cooking.

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: Certain coating formulations provide an adhesive effect that enhances points of contact between the individual pieces of food to be joined in deep-fried unified food servings. Batter mixes for restaurant food coating compositions in accordance with the present invention contain 35%-75% adhesion component, 2%-11% viscosity component, and 5%-50% crispness component. Batter mixes for processor food coating compositions in accordance with the present invention contain 30%-70% adhesion component, 10%-25% film-forming component, 3%-9% viscosity component, and 8%-40% crispness component. Both compositions may additionally contain 0.1%-2% leavening component, 0.1%-15% flavoring component, 0.1%-1% coloring component, and/or 0.1%-1% processing aid.

Abstract: Filled wafer blocks are made by feeding preliminary blocks at a lower level to a stacking station and then feeding a wafer sheet coated on an upper side with a spread to that location, gripping them and inverting them as they are laid on the lower block to form a filled block in the production of filled wafers and the like. The filled wafer blocks can also have uncoated sheets laid onto the blocks.

Abstract: A baked product in the form of waffles or wafers can be made from a mass which is comprised of flour, oils, fats and lecithin-containing additives, and water by baking in a baking mold, on drum or belt. At least a partial substitute for the lecithin containing component is monostearyl citrate which is added and is effective to facilitate separation of the product from the baking surface.

Abstract: Segment portions of a layered pasta product, particularly portions of a lasagne product, having layers of a filling between pasta sheet layers are prepared so that a bottom base pasta sheet surface is not coated with the filling material, and then an edible substance is applied to the product segment portions so that the portions are encapsulated by the edible substance which is one which upon heating a pasta sheet of the bottom base surface of the product on a cooking surface reduces adherence of the sheet, and hence the product, to the cooking surface, and then, the encapsulated portions are frozen.

Abstract: A enchilada style food product and method of making for providing a better tasting and nutritious enchilada style food product. The enchilada style food product and method of making includes flour tortillas, ground beef, yellow onion, potatoes, sweet peas, cheddar cheese, chili powder, salt, and tomato sauce. The method generally includes making the flour tortillas; making a meat mixture using the ground beef, onions, and salt; making a chili sauce mixture using the chili powder, water and tomato sauce; boiling diced potatoes; coating the tortillas with the chili sauce mixture, rolling the meat mixture, the boiled potatoes, sweet peas, and cheese into the coated tortilla; frying a seamed side of the rolled tortilla until crisp; frying an opposite side of the rolled tortilla until crisp; garnishing; and serving.

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 microwavable pizza product and a package combination is disclosed herein. The package combination includes a pizza crust having a semi-circular shape and a pizza topping is deposited on top of the crust. The topped pizza crust is packaged with a microwave susceptor member under the bottom of the crust, and a support member under the susceptor member. A plastic film encloses the pizza product, susceptor member and support member, and the entire package is enclosed in a carton.

Abstract: A food product suitable for high volume production is formed of varied layers such as breads or doughs, vegetables, dairy products, meats and various spices and sauces. The product may be mass produced with a minimum of manual labor and includes an edible outer shell or casing made of a pliable material and a filling generally made of a different food product such as meat, vegetables, eggs, cheeses, various sauces or combinations of these ingredients. The pliable first layer forms an outer "shell" or crust which is covered with a pliable second layer of desirable food ingredients. The two layers are then rolled together about a common axis to form a spiral, layered food product having alternating "layers" of crust and filling. Additional layers may be added as additional ingredients are desired for the final product. The resulting food product is a rolled product having uniform layers of ingredients throughout the product assembly.

Abstract: The present invention relates to wheat starch which reaches the peak viscosity at 75 to 85.degree. C. and whose amylose content is 0.8% or more and 2.5% or less, as well as to foods containing the same. Wheat flour which is of glutinous properties and excellent in viscosity stability is provided.

Abstract: A hollow cylindrical food product includes a plurality of cylindrical food layers oriented concentrically one within the other and including at least a radially innermost food layer that is cylindrical and a radially outermost cylindrical food layer. Each of the food layers is formed from a rectangular food sheet that has opposite first and second edges, with such rectangular food sheet being formed into a cylindrical shape with such opposite edges in abutment.

Abstract: In a method of preparing a dough composition, a batter comprising water, a leavening agent, and flour is formed. After the batter is formed, a complementary leavening agent, additional flour and other minor ingredients are added to the batter and mixed to form a dough wherein the leavening agents are distributed uniformly through the dough and the dough results in a higher specific volume upon baking. A dough composition is also formulated from a batter, wherein the batter comprises water, a leavening agent and flour. After the batter is formed, a complementary leavening agent, additional flour, and any minor ingredients are added to the batter and mixed to form a dough. Alternatively, the complementary leavening agent can be added in an unreactive form to the batter as long as it does not react with the other leavening agent until the dough is formed. The dough comprises from about 30 wt-% to about 60 wt-% flour, from about 20 wt-% to about 40 wt-% water; from about 0.1 wt-% to about 2.

Abstract: A pet foodstuff and treatment method for reducing the incidence of dental canes in non-human animals is provided. The treatment method includes orally administering the xylitol by allowing the pet to consume the xylitol containing foodstuff in an effective amount. The pet foodstuff is composed of an effective amount of xylitol and an edible pet food. The xylitol may be present as a coating or in bulk.

Abstract: An animated food, containing a food animating product and method is disclosed. The animating food product is edible and animates the food by dispersing an outer mass in liquid and revealing an inner mass of the animating food portion that is different in appearance from the appearance of the animating mass prior to dispersion.

Abstract: This instant invention is directed to a precooked pizza pop-up toaster product designed to be sold in the frozen state for consumers to heat in a conventional toaster, toaster oven or microwave oven. The product is provided with a sauce formulated to prolong the shelf life of the product and to minimize moisture migration to the crust.

Abstract: A dry, ready-to-eat cereal product in which pieces of cereal are coated with a dry powdered milk or milk substitute product that is reconstitutable in hot or cold water to produce a cereal having flavor, appearance and nutritional value comparable to an equivalent cereal that is not coated with the dried milk or milk substitute product but to which liquid milk has been added.

Abstract: A spreadable water-in-oil emulsion filling is provided comprising water, a fat phase comprising with a fat with a high SFI, or a combination of fats with high and low SFI's, a mixture of emulsifiers with high and low HLB values and a stabilizer. Also provided are dough products filled with the emulsion filling of the present invention. When so filled, the dough products exhibit an enhanced shelf-life and, when baked, produce a finished product with enhanced overall product quality.

Abstract: Wet toasted pasta products that are quick cooking and have the appearance and texture of regular pasta have now been developed. The products are partially pre-cooked and they have a unique internal porous structure that provides a low density and quick cooking characteristics. The products also are characterized by excellent cooked yield properties. The method of making the products involves sheeting or extrusion under no vacuum or low vacuum followed by toasting under controlled conditions to obtain partially pre-cooked pasta.

Abstract: The present invention provides a porous baked food material having excellent taste and texture. According to the method for the production of the food material, a baked porous food, such as a baked cake is combined with a fat based confectionery such as chocolate. The baked porous food is embedded in a fat based confectionery in its molten liquid state, degassed under a reduced pressure and subsequently returned to ambient pressure. Impregnation of the aerated food material with the fat based confectionery is thereby accomplished.