There is a provided a pizza kit and a method for making a pizza from a kit. A package of powdered dough mix from the kit is opened. The powdered dough mix is poured into a bowl. The dough mix is mixed with an amount of liquid in the bowl. A dough ball is formed. The dough ball is pressed on a non-stick paper from the kit into the shape of a pizza crust. An amount of pizza sauce from the kit is added to the top of the pizza crust and the pizza is cooked.
Pizza Kit and Method for Making Pizza
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BIOGENIC AMINE ABSORBER
The invention relates to a package for protein containing foods comprising a sealable food covering and, in the interior of the covering, a permeable container wherein an absorbent is in the permeable container and the absorbent comprises an acid that substantially irreversibly reacts with biogenic amines within the covering to form a salt or an amide that is without objectionable odor or toxicity.
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BIOGENIC AMINE OXIDIZER OR UNREACTIVE ABSORBER
The invention relates to a package for protein containing foods comprising a sealable food covering and, in the interior of the covering, a permeable container wherein an oxidizer is in the permeable container oxidizer substantially irreversibly reacts with biogenic amines within the covering to form compounds without objectionable odor or toxicity; in another embodiment the invention provides a package for protein containing foods comprising a sealable food covering and, in the interior of the covering, a permeable container wherein an unreactive absorbent is in the permeable container and the unreactive absorbent absorbs, but does not react with biogenic amines within the covering to largely remove the biogenic amines from the package.
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METHODS AND SYSTEMS FOR COORDINATION OF ASEPTIC STERILIZATION AND ASEPTIC PACKAGE FILLING RATE
The present disclosure provides methods and systems for coordinating and balancing continuous product production, including continuous flow processes such as aseptic sterilization with package filling rate. The methods and systems include an averaging level control scheme to actively manage the balance between the continuous flow rate and the package filling rate. The methods and systems allow the flow rate to be adjusted for changes in the package filling rate, preventing a need for stoppage of the continuous product production.
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FLUID PROCESSING APPARATUS
A fluid processing assembly comprises a lumen for receiving at least one inlet stream and dispensing a primary product stream, and an energizing device for supplying energy to an energizable portion of the lumen. A primary product collection assembly is in fluid communication with the lumen for receiving the primary product stream. The energizable portion is positioned exterior to the primary product collection assembly. A pressurized gas source is downstream of the lumen. The pressurized gas source supplies pressurized gas to the primary product collection assembly for pressurizing at least a portion of the primary product collection assembly and the lumen.
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ANTIBROWNING COMPOSITIONS
Antibrowning compositions for food products, for example fresh produce, are disclosed herein. These antibrowning compositions can also, for example, be used to prevent growth of bacteria, yeasts and molds in the food products. Methods for using the antibrowning compositions are also disclosed herein.
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AGGLOMERATION-PREVENTABLE SWEETENER COMPOSITION IN WHICH AGGLOMERATION IS PREVENTED, AND METHOD FOR PREPARING SAME
The present invention relates to an agglomeration-preventablea sweetener composition treated to prevent agglomeration and to a method for preparing same. More particularly, the present invention relates to an agglomeration-preventablea sweetener composition treated to prevent agglomeration by coating sweetener powder particles with dietary fiber, and to a method for preparing same.
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METHOD FOR PRODUCING SORBIC ANHYDRIDE AND ALSO USE THEREOF AS A PRESERVATIVE IN FOODS
A method is described for the production of sorbic anhydride, in which alkali metal or alkaline earth metal salts of sorbic acid are reacted with phosgene in an inert organic solvent. In addition, use thereof as a preservative in foods, in particular drinks, is described.
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BIOCERAMIC COMPOSITIONS
This invention relates to compositions and applications for a bioceramic composition that includes from about 45 to about 55% by weight of kaolinite (Al2Si2O5(OH)4); from about 5 to about 15% by weight of tourmaline; from about 3 to about 13% by weight of aluminum oxide (Al2O3); from about 11 to about 19% by weight of silicon dioxide (SiO2); and from about 3 wt % to about 13 wt % zirconium oxide (ZrO2).
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Flat Bread Dinner Ware Serving Apparatus for serving flatbreads, including features to form, fill, fold and wrap flatbreads, tortillas, burritos, wraps and pastry sheets in a uniquely novel controlled fashion
A Flatbread Dinner Ware apparatus to serve flatbreads tortillas including features to assists the consumer in properly filling folding and wrapping flatbreads by forming a recessed center cavity, creating and controlling fold lines and fold line creases that forms maintains and controls the shape of a flatbread tortilla as it is being assembled. The folding apparatus converts the shape of a flatbread tortilla by providing a plate like tool-template that controls each end section, and the top and bottom sections (folds) of a flatbread tortilla as it is being assembled (wrapped). The tortilla wrapper apparatus also provides a pocket to determine the proper amount of foodstuff to be placed into the apparatus.
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PROCESSES FOR REMOVING WAXES AND PHOSPHOLIPIDS FROM VEGETABLE OILS AND INCREASING PRODUCTION OF FOOD GRADE LECITHIN THEREFROM
A process for removing impurities from a crude vegetable oil. The process involves mixing the crude vegetable oil with removal reagents and pumping the mixture through a multi-stage, hydrodynamic cavitation device. The mixture is subjected to hydrodynamic cavitation processes, which result in the repeated generation and collapsing of vapor bubbles of volatile components in the process fluid, leading to the formation of an emulsion of vegetable oil and a water-phase from the process fluid into an emulsion. The water-phase contains the impurities. The vegetable oil and water-phase are then separated. Lecithin may be made from the phospholipids in the water-phase after appropriate drying processes.
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APPARATUS AND METHOD FOR PREPARING A BEVERAGE FROM A SOLVENT AND INGREDIENTS
The invention relates to a method of, and an apparatus (10) for, preparing a beverage from a solvent (11) and ingredients (12). The apparatus comprises:—a container (13) for containing the solvent,—an infuser (14) for containing the ingredients,—a first system (15) for moving solvent from the container to the infuser, and—a second system adapted to assume a first position for moving solvent being in the infuser out of the container, and a second position for carrying solvent being in the infuser back into the container. This apparatus allows preparing a beverage from a solvent and ingredients by means of a preliminary rinsing step of the ingredients, which is conducted in a simple manner for the user. Also, this apparatus allows a user to easily control the rinsing of the ingredients with respect to time, amount of water, etc., which minimizes nutritional loss (e.g. catechins in tea) during rinsing of the ingredients.
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PRODUCTION OF ENGINEERED FEED OR FOOD INGREDIENTS BY EXTRUSION
Improved processes for the production of engineered feed or food ingredients by extrusion comprise the steps of directing a dry fraction and a byproduct slurry fraction in serial order through a preconditioner and twin-screw extruder in order to create a wet extrudate, which is thereafter dried. The dry fraction is selected from sources of plant-derived starch and/or protein, sources of animal-derived functional proteins, and mixtures thereof. The slurry fraction comprises aqueous byproduct slurries from meat, dairy, vegetable, and fruit processing. The extrusion processes yield high-quality ingredients without the need for conventional rendering.
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METHOD AND DEVICE FOR PRODUCING CHEESE
A method for producing cheese and a device therefore, in particular what is known as a cassette press with round or angular cheese moulds. The method is intended in particular to achieve gentle and hygienic de-moulding of the cheese blocks after removal of whey. A raw cheese mass is first poured into moulds of a cassette press, then pressed to remove liquid and emptied out of the mould after a turning process. Directly after turning, the raw cheese mass in the mould is subjected to a shaking movement, so the pressed raw cheese mass is detached gently from the inner wall of the mould.
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NOVEL METHOD FOR EXTRACTING SOYMILK
The present invention relates to a method for manufacturing soymilk which grinds soaked beans in a multi-phase during a bean curd manufacturing process, and recycles low concentration soymilk recovered while filtering a ground liquid in a multi-phase, thereby maximizing the yield of soymilk.
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CUT EXTRUDATE DISPERSAL HOOD
A product-spreading hood assembly (10) for use with a die unit (128) includes a deflector (14) having wall structure defining a product inlet opening (90) and a product outlet opening (92); the deflector (14) is preferably generally frustoconical in shape and is supported by a housing (12). An optional air delivery assembly (16) allows air currents to be directed from the area of the inlet (90) towards outlet (92) to facilitate separation of discrete products. Advantageously, the air currents are delivered in a circumferential fashion about the die unit (128). Use of the hood assembly (10) serves to separate high moisture or “sticky” extrudates, thereby preventing agglomeration thereof.
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PIZZA PIE PREPARATION DEVICE AND RELATED METHODS
A pizza pie preparation device for placing sliced toppings from a topping stick onto a pizza pie in a predetermined pattern includes a storage unit for storing topping sticks, a cutting tool adjacent to the storage unit for slicing at least one topping stick, and a carrier positioned below the cutting tool for translating and rotating the pizza pie so the sliced toppings are placed onto the pizza pie in the predetermined pattern.
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Shelf Stable Liquid Sweetener and Flavor Additive
A shelf stable liquid sweetener and flavor additive is a food additive that increases the palatability and sweetness of a plurality of food products. The shelf stable liquid sweetener and flavor additive is a formulation of various naturally occurring compounds and extracts that are obtained through non-chemically assisted means. The present invention enhances the sweetness and palatability of food product but contains a negligible caloric content. Additionally the present invention is able to be safely stored in a sealed container at ambient temperature for several months. The present invention comprises a plurality of natural compounds that function as water activity reducing compounds, stabilizing compounds, preservatives, and flavoring compounds as well as a natural high intensity sweetener. Through the formulation of the various natural components the present invention is able to maintain a water activity value that is below 0.8 and a pH value below 4.2.
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CHIA SEED COMPOSITION
A composition of matter is disclosed and formed from a stable, defatted whole grain flour derived from Salvia hispanica L. whole ground seed using a suitable solvent that is free of cyanogenic glycosides, vitamin antagonists, and gluten. The composition includes minerals, about 30% wt/wt protein, about 30-40% insoluble fiber and about 2-3% of fructo-oligosaccarides.
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CRUMB MANUFACTURE
A method of manufacture of a breadcrumb coating for a food product provides a crumb with an extremely low moisture content without the need for substantial energy input. The method achieves such very low moisture content without significant adverse effect on product quality.
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