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| Number | Title | Issue Date |
| 7306449 | Food shaping device for forming three-layered foods A food shaping device for forming a three-layered food comprises: at least two first guide units and a food output unit. The food output device comprises a main tube; a middle tube; an inner tube; an inner circular path; an inner material guiding nozzle; and an oute... | 12/11/2007 |
| 7241469 | Formulation and process to prepare a pre-formed filing unit The present process relates to a formulation for a food product and preparation of a pre-formed filling unit for the provision of a consumable food product containing eggs, which may be refrigerated and/or frozen for future heating within a microwave oven for consum... | 07/10/2007 |
| 7195793 | Method and apparatus for making a hand held food product An automated machine and process to form a food product consisting of a batter shell and a food filling. The process is started with a cooking matrix that includes a plurality of cooking openings to receive the batter. The batter is cooked to form shells. The automa... | 03/27/2007 |
| 7090881 | Method of continuous production of dried, ground meat reconstituted as thin slabs The invention concerns a method comprising the following steps: chopping up more or less noble meat, in a chopper; at the output of the chopper conveying the minced meat into a meat pump, continuously presented in the form of a tube or a continuous flattened strip; ... | 08/15/2006 |
| 7074442 | Ground meat products including meat from spent egg-laying hens 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. ... | 07/11/2006 |
| 7011859 | Method for making a sandwich A method for inserting one foodstuff, such as sandwich fixings, into a second foodstuff, such as a bread bun, which includes forming a cavity in the second foodstuff. The cavity may be formed by drilling with an elongated, cylindrical drill bit. The first foodstuff ... | 03/14/2006 |
| 7001635 | Process for improving smoky color of an encased food product The present invention relates to a method for enhancing the smoky color and flavor of foodstuffs, such as sausages, produced in casing containing liquid smoke, by exposing the encased foodstuff to a alkaline solution. Peeling of the sausages is also enhanced. ... | 02/21/2006 |
| 6964562 | Extruder die and cutter assembly for extruding filled food pieces A die and cutter assembly for an extruder includes an elongated extrusion member having a first, open end and a second, closed end. The first, open end is attachable in fluid communication with a first manifold of the extruder, and the second, closed end is formed b... | 11/15/2005 |
| 6932993 | Method for producing filled foodstuff hollow bodies Process for the production of filled food hollow mouldings, in which each hollow moulding has at least one cavity, which is open to the environment and filled with a filling material solid at ambient temperature and having a cross-sectional dimension between approxi... | 08/23/2005 |
| 6932998 | Apparatus and method for forming two component food product A method and apparatus for forming molded food products having an outer first component and an inner second component is provided. The apparatus includes a pressurized supply of first component and a pressurized supply of second component. A mold housing extends alo... | 08/23/2005 |
| 6887503 | Food product which artificially has been given a cell-like structure by coextrusion of several components, and method and apparatus for manufacturing such food product Two or more different materials such as food material are co-extruded through adjacent orifices of an extruder. The flows of the two materials are cut in a direction transverse to the flow to form segments of flow. These segments are interspersed so as to join upstr... | 05/03/2005 |
| 6709686 | Potato-based food products tolerable by gluten-intolerant individuals and methods of making and using the same Potato-based food products tolerable by gluten-intolerant individuals and methods of making and using the same. In one aspect, potato-based food products are formed by methods that include the steps of: (a) heating a potato-based ingredient substantially free of glu... | 03/23/2004 |
| 6632466 | Coextrusion method with coextrusion hollow needles A method for producing a food product including a solid casing coating at least one stuffing in a coextrusion device including a coextrusion die fed with a proteic base and a stuffing material. The method including forming in a first section of the die th... | 10/14/2003 |
| 6599545 | Method for making a sandwich A method for inserting one foodstuff, such as sandwich fixings, into a second foodstuff, such as a bread bun, which includes forming a cavity in the second foodstuff. The cavity may be formed by drilling with an elongated, cylindrical drill bit. The first... | 07/29/2003 |
| 6582741 | Device for stuffing meat products and related method A device is particularly well suited for introducing a continuous length of food stuffing into an elongated food product. The device uses a tube having opposite, open ends and an inner wall defining a longitudinal passage extending between such opposite e... | 06/24/2003 |
| 6399128 | Injection of foodstuff to fill bagels and breads Method of filling a bagel or a bread product having a hardened outer surface and softer interior. The outer surface is broken by the sharpened end of a filling spout. The bagel or bread product is moved relative to the spout to shroud the spout and push a... | 06/04/2002 |
| 6383535 | Extruded potato casing and method of making A casing dough and food composition and hand held convenience food product comprising potato shreds, cellulose gum and starch, and methods for making same. The casing material may be hollow and filled with savory filling materials. The cellulose gum and s... | 05/07/2002 |
| 6375997 | Process for making snack foods having two or more filled axial cavities A process for making a tubular shaped hand held convenience snack food type product comprising the steps of formulating dough comprising potato shreds, cellulose gum and starch, extruding the dough through a multiple extrusion nozzle to form continuous ro... | 04/23/2002 |
| 6348225 | Uniform country ham slices and process for making the same The present invention provides a method for efficiently making dry-cured meat portions whose weight, size, and shape are easily controlled during manufacturing. The method includes preparing a very thin slice of the cured meat, which is approximately doub... | 02/19/2002 |
| 6228406 | Process for isolating filling from outer edible shell member The present invention discloses an impervious inner jacket 16 which may contain an inner edible foodstuff 14 which is encircled by an outer foodstuff 12. The inner jacket 16 has one end which may be equipped with a tear stripe 20 or tie member 28 which pr... | 05/08/2001 |
| 6165527 | Bagel making machine and associated method A machine for making a food product includes a cooking apparatus for cooking an aliquot of dough disposed in a predetermined shape about a cooking member made of a material which has a chemical composition essentially impervious to cooking temperatures. T... | 12/26/2000 |
| 6033715 | Process for reducing fat content of pork skin and products made therefrom A process is disclosed for the calculated removal of fat from pork skin. Pork skin is subjected to tumbling cycles during which the pork skin is tumbled first in warm water and subsequently in warm water containing salt and concentrated laundry detergent.... | 03/07/2000 |
| 6030651 | Filled pasta rolled in the shape of a coil A pasta is formed from a tube of pasta that is cooked, filled with sauce, sealed on one end, left open on the other end and rolled into the shape of a coil. The pasta is suitable for being eaten while on the move.... | 02/29/2000 |
| 5820912 | Fat-containing product structure and preparation thereof A fat-containing confectionery material is passed through an extruder and to and through a flow-constriction die to obtain an extrudate from the die so that the material passed through the extruder and die and so that the extrudate from the die are at a t... | 10/13/1998 |
| 5807599 | Method of making a dough product using flexible cooking member and product therefrom A method for making a food product utilizes an aliquot of dough disposed in a predetermined shape about a cooking member made of a material which has a chemical composition essentially impervious to cooking temperatures. The dough is cooked, e.g., boiled ... | 09/15/1998 |
| 5795603 | Process for forming a filled torroidal bagel product A process of making a filled bagel dough product and the product formed thereby. The product has the outward appearance of a conventional bagel, but has a core filling such as a natural or imitation cream cheese provided within the bagel dough shell. More... | 08/18/1998 |
| 5750170 | Process for providing filled, extruded dough products A process for the production of filled dough products in which dough and a filling are co-extruding to provide a filled tube of the dough surrounding the filling. The filled tube is then transported on a movable support. While being transported, the fille... | 05/12/1998 |
| 5741505 | Edible products having inorganic coatings An edible product having a thin inorganic coating on at least a portion of its surface. The coating preferably forms a moisture/oxygen barrier to result in a coated edible product having an improved shelf-life. The edible products include foods and pharma... | 04/21/1998 |
| 5686128 | Apparatus and method for triple co-extruding a snack product The triple coextrusion of snack food products having highly uniform and integral individual layers is achieved by the use of a compact, precisely toleranced coextrusion die which may be mounted at the outlet end of a cooker extruder. The coextrusion die i... | 11/11/1997 |
| 5635237 | Method of manufacturing substantially pure rawhide pet products A substantially pure rawhide product and a mechanical method for manufacturing a substantially pure rawhide treat or chew for pets utilizing a double screw extruder with a number of heating zones and interchangeable extrusion dies. The method allows for t... | 06/03/1997 |
| 5626897 | Conical food article and process for making same An edible food container is formed by wrapping an elongate flat strip of uncooked bread dough around a conically-shaped mandrel to form a plurality of spiral turns with an overlap between adjacent turns of the spiral. The resultant uncooked dough cone is ... | 05/06/1997 |
| 5558892 | Method and apparatus for making churros A method and machine for making churros. The machine extrudes churros through a die. The die has a central mandrel so that hollow churros are made which can be filled. The churros are extruded from the machine when an operator rams a crank on the machine.... | 09/24/1996 |
| 5538744 | Ridged dough structure and method of making the ridged dough structure A ridged dough product is made by a method for making a ridged dough. The method includes preparing a dough and processing the dough with a means for providing ridges and valleys on the outer surface of the dough, such as a die. The ridged dough product e... | 07/23/1996 |
| 5487905 | Process for the production of cannelloni Cannelloni is prepared by, initially, forming and blanching a longitudinally extending pasta strand and then cutting the strand into a plurality of longitudinally-extending strips positioned side-by-side. Each strip is passed in a direction of its longitu... | 01/30/1996 |
| 5223292 | Method and dough compositions for making shelf-stable soft or chewy cookies Cookies having an extended shelf-stable soft or chewy texture throughout the cookie are prepared by coextruding an inner adherent cookie dough bakeable to a soft or chewy texture and an outer non-adherent cookie dough bakeable to a soft or chewy texture. ... | 06/29/1993 |
| 5194283 | Process for the manufacture of composite cheese and product thereof Composite fresh or semi-hard cheeses are made from predrained lactic or rennet curds by co-extrusion and cutting into portions of various shapes. In the case of semi-hard cheeses, the portions are vacuum-wrapped in a plastic film and then ripened. The pro... | 03/16/1993 |
| 5160754 | Dough of pie, etc. having a slit roll configuration In a dough of pie having a roll-like configuration and containing an ingredient in a crust of pie, a dough of pie having a slit roll configuration is provided with a plurality of slit-like cuttings formed on the entire surface of the crust of pie.... | 11/03/1992 |
| 5145699 | Food product Food products comprise a filling, enclosed in a bread-like casing have an intermediate cake layer (with a fully developed cellular crumb structure) having a specific volume of 1.5 to 4.0 m3 /kg and a fat content of at most 20 wt % based on the ... | 09/08/1992 |
| 5124161 | Filled, microwave expandable snack food product and method and apparatus for its production The present invention relates to a filled, elongate half product which can be expanded (i.e., puffed) when subjected to microwaves. The half product comprises an elongate outer casing formed from a dough containing a cereal material, water, and, optionall... | 06/23/1992 |
| 5120554 | Method for producing extruded center filled products A free-standing die assembly, for use in the production of extruded products, which is mounted as a separate unit apart from the extruder in which product ingredients are processed. The die assembly includes a center plate having a die unit secured to one... | 06/09/1992 |