Dai Nippon Insatsu Kabushiki Kaisha

Meiji Seika Kaisha, Ltd.

Meiji Seika Kabushiki Kaisha

Yoshihiko Mizoguchi

Keizo Mochizuki

Yoshio Nishida

Yukio Kuwada

Keiichi Sekine

Yasutoyo Komiya

A carton is formed by rolling a sectorial piece of sheet material, preferably a lamination of at least paper and a plastic that is impervious to fluid, into the shape of a flattened cone. The lapping side edges and apex end of the cone are both sealed, whereas its base end is to be closed and sealed after placing a desired food product into the carton therethrough. The overlapping edge of the sealed side seam has a tab protruding therefrom, which tab is to be pulled for opening the carton by tearing same along a loop of tear-off strip around the cone. The cone is flattened along a pair of opposite indented lines preformed in the sheet material so as to extend between the apex end and base end of the cone. Each indented line is bifurcated at a midportion thereof into a pair of spaced apart branch lines to impart thickness to the carton.

Easy-to-open carton for confectionery or other food products including a

A process for producing a snack product with an expanded coating comprising a core material selected from the group consisting of nuts, beans, seeds, expanded starchy materials coated with fatty confectionary material and shaped fatty confectionary material. While being tumbled, the core material is given a first coating by alternately sprinkling or spraying a 60:40 to 30:70 mixture by weight of a starchy flour that has small expandability but provides good savor and a highly expandable pregelatinized starchy flour and an aqueous sugar solution comprising corn syrup or a mixture of 1 part by weight of corn syrup and not more than 2 parts by weight of sucrose that is dissolved in water to give a refractive Brix value between 30 and 40. The coated core material is then given a second coating by alternately sprinkling or spraying a mixture of the less expandable but highly savory starchy flour with an equal or less amount by weight of the highly expandable pregelatinized starchy flour and an aqueous sugar solution that comprises sucrose or a mixture of 2 parts by weight of sucrose and not more than 1 part by weight of corn syrup and/or soluble starch that is dissolved in water to give a refractive Brix value between 50 and 60. The core material with the first and second coatings is then fried after optional drying.

Process for preparing snack products with expanded coating

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Tokyo, Japan

Yoshihiko Mizoguchi