General Mills, Inc.

Myron M Uecker

Todd Walter Gusek

Richard D Ziminski

Ganesh S Ganesan

Timothy J Gluszak

Brian E Glass

Rene K Merle

Michael A Helser

Mitchell L Ringe

Tricia J Bourns

Robert Kozlik

David A Sank

An apparatus (,) for forming popcorn bars utilizing methods according to the preferred teachings of the present invention is disclosed where popcorn popped in an air popper (,) and coated with a molten binder in the form of a caramel syrup in an auger mixer (,) is compressed into a sheet by a device (,). In the sheeting device (,), the coated popped popcorn is drawn into and passes between an input conveyor (,) and a compressing conveyor (,) arranged at a non-parallel angle thereto. An air manifold (,) directs cooled air to the upper surface of the compressing conveyor (,) to cool the belting (,) thereof, with the cooled air being deflected to cool a spreader box (,) which receives the coated popcorn from the auger mixer (,) and distributes it on the input conveyor (,). The coated popcorn is cooled while being transported by a transport conveyor (,) including belting in the form of a mesh by a multiplicity of fans (,) located above and below the transport conveyor (,) and mounted on a movable support. The sheet is cut into strips which can then be separated and cut into the desired lengths.

Coated popcorn bars and methods for forming

Disclosed are microwave popcorn articles which upon microwave heating provide popcorn of reduced fat content, better fat distribution and improved taste as well as methods for the preparation of such articles. The articles comprise any conventional microwave popcorn bag and an improved popcorn/fat charge. In addition to unpopped popcorn kernels and fat, the charge further essentially includes minor amounts of salt, color and/or flavors. The present method involves the spraying of a fat/salt slurry at the same time as and at an angle to a falling cascade of unpopped popcorn kernels as they are charged to the upper open end of the microwave popcorn bag. The angle of the fat/salt spray is such as to intersect with the falling popcorn cascade within the popcorn bag below the top seal area. By applying the fat/salt slurry to a falling cascade of unpopped popcorn kernels during bag filling, improved distribution of the slurry over the popcorn is achieved. Such improved slurry distribution yields organoleptic improvements in the popped product in that fat perception is increased even at low fat levels as well as more uniform distribution of flavor, salt and color.

Method of preparing reduced fat microwave popcorn

Food product

Snack food

Disclosed is an apparatus useful in freeze concentration processes such as in the concentration of fruit juices. The apparatus performs both the recrystallization and ice-liquid separation steps of conventional freeze concentration systems. The apparatus comprises an inclined trough divided into zones by dams including, in sequence, a recrystallizer, an ice breakup, an ice drainage and an ice discharge zone. The apparatus is provided with a variable speed, rotating paddle auger with variably pitched paddles which advances, lifts, and breaks up the ice along the trough. The liquid concentrate is discharged through one or more discharge ports spaced along the bottom of the trough. The ice is discharged at the high end of the trough through a discharge chute.

Freeze concentration apparatus

A meat-like product is prepared preferably having alternating zones simulating lean strata and fat strata. Internal stresses are established in the analog product thereby providing wrinkling of the product upon final cooking such as by pan frying.

Preparation of meat analog

A bacon-like product is prepared preferably having alternating zones simulating lean strata and fat strata. Dough is prepared including protein material, water and oil. The dough is shaped into a striated ribbon to resemble a bacon-like product by co-extruding a colored dough and an uncolored dough, to have at least one colored and one uncolored region. Randomization of appearance is accomplished by diverting a portion of the colored dough and intermittently or periodically injecting it into an uncolored or white region to provide streaks or another striation. The ribbon is then, at least partially, cooked, cooled and cut into strips which have the appearance of natural fried bacon.

Preparation of bacon-like meat analog

Growing community of inventors

Buffalo, MN, United States of America

Myron M Uecker