General Mills, Inc.

Timothy J Gluszak

Craig E Zimmermann

Richard O Benham

Robert C Dechaine

Rene K Smethers

Sheryl S Brunken

James N Weinstein

Brian E Glass

Myron M Uecker

Tricia J Bourns

Craig E Zimmerman

Bryan D Kokx

Apparatus ( ) is disclosed including first and second forming rollers ( ) which rotatably abut with an anvil roller ( ). The forming rollers ( ) each include a periphery forming a continuous forming surface including a plurality of axially and circumferentially spaced grooves ( ) each formed as a continuous depression arranged in a serpentine and non-intersecting manner. Food ( ) is simultaneously fed between a continuous strip of support material ( ) and a continuous ribbon of film material ( ) as they pass between a first abutment nip of the first forming roller ( ) and the anvil roller ( ). After extending partially around the periphery of the first forming roller ( ), the materials ( ) and the food therebetween pass around an adjustable idler roller ( ) to between a second abutment nip of the second forming roller ( ) and the anvil roller ( ). The food ( ) compressed upon the support material ( ) by the first abutment nip is in phase with the grooves ( ) of the second abutment nip. The film material ( ) removes the food ( ) from the grooves ( ) and can be discarded after passing through the second abutment nip and prior to the support material ( ) being cut to longitudinal lengths and widths between the embossed shapes of food ( ).

Food item fabricating methods

Apparatus (,) is disclosed including first and second forming rollers (,) which rotatably abut with an anvil roller (,). The forming rollers (,) each include a periphery forming a continuous forming surface including a plurality of axially and circumferentially spaced grooves (,) each formed as a continuous depression arranged in a serpentine and non-intersecting manner. Food (,) is simultaneously fed between a continuous strip of support material (,) and a continuous ribbon of film material (,) as they pass between a first abutment nip of the first forming roller (,) and the anvil roller (,). After extending partially around the periphery of the first forming roller (,), the materials (,) and the food therebetween pass around an adjustable idler roller (,) to between a second abutment nip of the second forming roller (,) and the anvil roller (,). The food (,) compressed upon the support material (,) by the first abutment nip is in phase with the grooves (,) of the second abutment nip. The film material (,) removes the food (,) from the grooves (,) and can be discarded after passing through the second abutment nip and prior to the support material (,) being cut to longitudinal lengths and widths between the embossed shapes of food (,).

Food item fabricating method

A food item is disclosed produced in the preferred form by an apparatus (10) including first and second forming rollers (18, 21) which rotatably abut with an anvil roller (20). The forming rollers (18, 21) each include a periphery forming a continuous forming surface including a plurality of axially and circumferentially spaced grooves (24) each formed as a continuous depression arranged in a serpentine and non-intersecting manner. Food (14) is simultaneously fed by a saddle (36, 36') between a continuous strip of support material (16) and a continuous ribbon of film material (66) as they pass between a first abutment nip of the first forming roller (18) and the anvil roller (20). In a preferred form, the saddle (36') is in the form of a block having first and second lower surfaces (118, 120) corresponding to the shape and located adjacent the first forming roller (18) and the anvil roller (20) in their mating side (32). A trough (24) is formed in the second lower surface (120) which is supplied by food under pressure flowing through conduits (140, 142, 144, 146, 150, 152). Radially disposed barriers (132) divide the trough (24) into axial portions. Radially disposed dividing walls (136) having lower tapering surfaces (138) and an axially disposed dividing wall (148) having a radially spaced lower end divide the trough (24) into volumes for receiving different foods (14a, 14b) to produce food items including integral food zones where the different foods (14a, 14b) are not intermixed.

Food item

Apparatus (10) is disclosed including first and second forming rollers (18, 21) which rotatably abut with an anvil roller (20). The forming rollers (18, 21) each include a periphery forming a continuous forming surface including a plurality of axially and circumferentially spaced grooves (24) each formed as a continuous depression arranged in a serpentine and non-intersecting manner. Food (14) is simultaneously fed between a continuous strip of support material (16) and a continuous ribbon of film material (66) as they pass between a first abutment nip of the first forming roller (18) and the anvil roller (20). After extending partially around the periphery of the first forming roller (18), the materials (16, 66) and the food therebetween pass around an adjustable idler roller (70) to between a second abutment nip of the second forming roller (21) and the anvil roller (20). The food (14) compressed upon the support material (16) by the first abutment nip is in phase with the grooves (24) of the second abutment nip. The film material (66) removes the food (14) from the grooves (24) and can be discarded after passing through the second abutment nip and prior to the support material (16) being cut to longitudinal lengths and widths between the embossed shapes of food (14).

Rotary molding apparatus for molding food

Food item fabricating apparatus and methods

Apparatus (10) is disclosed including first and second forming rollers (18, 21) which rotatably abut with an anvil roller (20). The forming rollers (18, 21) each include a periphery forming a continuous forming surface including a plurality of axially and circumferentially spaced grooves (24) each formed as a continuous depression arranged in a serpentine and non-intersecting manner. Food (14) is simultaneously fed by a saddle (36, 36') between a continuous strip of support material (16) and a continuous ribbon of film material (66) as they pass between a first abutment nip of the first forming roller (18) and the anvil roller (20). In a preferred form, the saddle (36') is in the form of a block having first and second lower surfaces (118, 120) corresponding to the shape and located adjacent the first forming roller (18) and the anvil roller (20) in their mating side (32). A trough (24) is formed in the second lower surface (120) which is supplied by food under pressure flowing through conduits (140, 142, 144, 146, 150, 152). Radially disposed barriers (132) divide the trough (24) into axial portions. Radially disposed dividing walls (136) having lower tapering surfaces (138) and an axially disposed dividing wall (148) having a radially spaced lower end divide the trough (24) into volumes for receiving different foods (14a, 14b) to produce food items including integral food zones where the different foods (14a, 14b) are not intermixed.

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.

Growing community of inventors

Eden Prairie, MN, United States of America

Timothy J Gluszak