A food cooker comprises a reservoir 5 for containing a heated cooking liquid 10 such as fat or oil. Foodstuff 60 is held between two spaced apart conveyor belts 15, 20 which move in opposite directions to draw the foodstuff through the cooking liquid. The conveyor belts 15, 20 are loose on their respective supports 25, 30, 35, 40 such that they hang downwards under their weight. This creates a curved path through the reservoir 5, increasing the distance traveled by foodstuff 60 relative to a straight path, thus reducing the size of reservoir needed for a given cooking time and speed of movement of the foodstuff 60. The loose hanging of the conveyor belts also holds the foodstuff gently, preventing damage or crushing of delicate foodstuff such as falafel balls 60.
Food cooking
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DEVICE FOR DISCHARGING MILK AND METHOD FOR HEATING MILK
A device for discharging milk and/or milk froth, including a pump to convey milk from a container, a flow-heater, and an output for discharging milk, embodied cooperating with each other such that milk conveyed via the pump and heated via the flow-heater can be discharged from the output. At least one steam generator is provided cooperating with the flow-heater such that downstream in reference to the flow-heater and upstream in reference to the output, steam can be fed to the milk for an additional heating step. An air valve to create milk froth is provided, and the air valve is openable to introduce air upstream in reference to the flow-heater.
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CARBONATION DEVICE
A carbonation device, comprising a container of a liquid, a body and a cartridge which contains a substance to be dispensed in the liquid, the body being adapted to be applied to an opening of the container and comprising a duct which is adapted to connect the liquid to the cartridge of the substance to be dispensed.
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SYSTEM AND METHOD OF DE-STEMMING PRODUCE AND PREPARING PRODUCE FOR DE-STEMMING
Systems and methods of at least partially de-stemming produce are provided. A de-stemming apparatus can include a first roller pair having a first roller and a second roller with a first radial distance between them, and a second roller pair including a third roller and a fourth roller with a second radial distance between them. The second radial distance can be less than the first radial distance. The rollers can at least partially defining a longitudinal gap. At least one drive unit can drive opposite rollers of each roller pair to rotate in opposite directions to convey the produce through the longitudinal gap and apply a compression force to the produce between a pod and stem of the produce to at least partially separate the pod from other portions of the produce and the stem during conveyance through at least part of the longitudinal gap.
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SYSTEM AND METHOD FOR DE-STEMMING PRODUCE AND PREPARING PRODUCE FOR DE-STEMMING
Systems and methods of at least partially de-stemming produce are provided. A de-stemming apparatus can include a plurality of roller pairs defining a longitudinal gap between individual rollers of the roller pairs. The roller pairs can to rotate to pass the produce through the longitudinal gap and apply a compression force to the produce. The de-stemming apparatus can include drum assembly having at least one of a shaft and a drum. At least one of the shaft and the drum can include protrusions to apply a blunt force to the produce to at least partially separate a first portion of the produce from a second portion of the produce.
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Automated Fruit and Vegetable Calyx or Stem Removal Machine
A process for automated high-throughput fruit or vegetable calyx removal includes a material handling system, a vision system, and a cutting system. The material handling system is capable of transporting the fruit or vegetable through the automated process. The material handling system may also orient the fruits or vegetables along an axis of the fruit and or align the fruit or vegetables in a desired pattern, orientation, and/or configuration. The vision system identifies the calyx and determines calyx position data and optimal cutting angle for individual fruit. The cutting system uses data received from the vision system to automatically remove the calyx from the fruit or vegetables.
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BAKING PAN AND PRODUCT PRODUCED THEREIN
A baking apparatus and method of baking buns and other products is disclosed. In one embodiment, the baking apparatus includes a base pan having a plurality of cavities and a top pan having a corresponding number of molds whereby dough placed between a cavity and a corresponding mold and baked appropriately results in a bun having a flat bottom and at least on closed end.
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NEW SHREDDING ROLL FOR THE PRODUCTION OF HIGH STRENGTH SNACKS
The present invention relates to a method and apparatus for producing thin, crisp shredded snacks having a substantially flat, chip-like appearance and texture. The snacks produced by the method of the present invention have characteristics of both shredded and sheeted snacks. The shredded snacks are produced by compression of a shredded laminate to avoid the fonnation of a puffed or pillowed appearance, as well as, the thick cracker-like appearance. Despite the compression, the shredded snacks exhibit a substantially uniform shredded, net-like appearance upon their surfaces and visually discernible individual shred layers. The strength of the laminate is sufficient to continuously undergo cutting, transferring, and packaging operations during mass production without tearing or breaking. The shredded snacks produced by the method are sufficiently strong for the addition of greater concentrations of inclusion materials and fillers during production and for dipping into and scooping of dips or sauces without breaking consumption.
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Fire Braising Process for Meat
A fire searing process for meat comprises cooking meat in an oven and then at least crust-freezing the meat in a freezer. The oven has a temperature of at least 1500° F., and the meat is cooked in the oven for approximately 10 seconds to 3 minutes. The meat is cooked to a depth of approximately 0.25 to 25% of the meat extending into an inner surface of the meat from an outer surface of the meat to form a crust-like portion proximate the outer surface of the meat. The meat is then at least crust-frozen in a freezer having a temperature of approximately −35 to 0° F. for approximately 1 to 6 minutes. The freezer prevents the meat from being further cooked to preserve the crust-like portion proximate the outer surface of the meat.
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FOOD PREPARATION APPLIANCE FOR STEAM COOKING AND FOOD PROCESSING
In a food preparation appliance and method for preparing food, an outer bowl has a bottom and a peripheral sidewall. An inner bowl is disposed at least in part within the outer bowl in spaced relationship therewith such that a gap is defined between the inner and outer bowls. The inner bowl has an interior space in which food is contained. A steam generator is in fluid communication with the gap between the inner bowl and the outer bowl, and is operable to deliver steam into the gap between the inner bowl and the outer bowl. The inner bowl and the outer bowl are configured relative to each other to define a tortuous flow path for steam to flow from the gap between the inner and outer bowls into the interior space of the inner bowl.
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Chicken Ring Cooking Device and Method
A commercial cooking apparatus is provided for simultaneous steaming and two-sided grilling of food items having non-uniform thickness and/or variations in nominal thickness. The apparatus includes a compressible, heat-resistant ring member, and optionally a flexible, non-stick, heat-resistant film material associated with the ring member to form a cavity defined by the inner perimeter of the ring member. A cooking method is also disclosed, wherein a food item and a quantity of water are introduced into the cavity, and the food item is simultaneously cooked by the heated upper and lower platens of a conventional clamshell grill or similar apparatus and by steam generated by heating the water.
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APPARATUS AND METHOD FOR CREATING A FOOD PRODUCT
The invention provides for an apparatus and method for producing food products without the use of an extruder. The apparatus generally comprises a conditioning element and a gear pump. The method generally comprises introducing a starch and/or protein material to the apparatus of the present invention. Advantageously, the apparatus uses less energy and avoids the back flow and scrap material often produced by the use of an extruder.
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MACHINE AND MUDDLER FOR MUDDLING INGREDIENTS OF A BEVERAGE, AND METHOD OF OPERATION
Muddler machines and methods for muddling ingredients of a beverage in a container. The machine includes a muddler having at least one head. A drive assembly is attached to the upper end of the muddler for rotating reciprocatively and moving the muddler extensively away from the drive assembly to advance the muddler head within the container and into engagement with the ingredients therein. The drive assembly rotates the muddler about its axis through a given rotation for mashing the ingredients. The drive assembly then rotates reciprocatively and retracts the muddler.
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VERTICAL FOOD CABINET
A food cabinet is provided that includes an enclosure with an access door, shelves carried by and vertically arranged within the enclosure, and a heat transfer arrangement. The heat transfer arrangement includes a pump, fluid conduits coupled with the pump and associated with the shelves of the enclosure, a primary tank, and an auxiliary tank. The primary tank is fluidly connected to the pump and contains a heat transfer medium. The auxiliary tank is coupled with the primary tank and provides make-up heat transfer medium to the primary tank. Also provided is a method of warming food using such a food cabinet that includes the steps of placing a food item on one of the shelves, heating the heat transfer medium to a temperature between 200° F. and 250° F., and pumping the heat transfer medium through the shelf.
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METHOD FOR MAKING A SHAPED SNACK CHIP
The invention is an improved process and system for producing a shaped snack chip. A shaping oven, which uses a chain edge conveyor having transverse slats with at least one spring affixed to the slats, is used to convert dough pieces into shaped pre-forms, which can optionally be further dehydrated to form shaped snack chips.
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ORGANIC COMPOUNDS
4-substituted glutamic acid derivatives according to the formula (I) or their physiologically acceptable salts wherein X is selected from CH3, phenyl, COOH and OH, are useful to impart, enhance or modify umami- and/or salt taste in a comestible product.
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GLUTAMIC ACID DERIVATIVES
3-substituted glutamic acid derivatives according to the formula (I) or their physiologically acceptable salts wherein X is selected from C1-C5 linear or branched alkyl, are useful to impart, enhance or modify umami- and/or salt taste in a comestible product.
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ORGANIC COMPOUNDS
Compounds according to the formula (I) or their physiologically acceptable salts X is selected from —CH2—, and —CH2CH2— are useful to impart, enhance or modify umami- and/or salt taste in a comestible product.
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BEVERAGES CONTAINING RARE SUGARS
Beverages comprising rare sugars and sweetness enhancers are provided herein, wherein the sweetness enhancers are present at or below the sweetness recognition threshold concentration. Also provided are methods for improving the sweetness of a beverage comprising rare sugars by adding a sweetness enhancer in a concentration at or below its sweetness recognition threshold. Beverages comprising natural high potency sweeteners and rare sugars with sugar-like characteristics are also provided, wherein the natural high potency sweetener and rare sugars are present in particular weight ratios.
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Edible film-shaped preparation with cola taste
The invention relates to edible film-shaped cola-flavored preparations which disintegrate quickly and without leaving a residue when coming in contact with moisture. In advantageous embodiments, edible, water-soluble, film-shaped preparations containing cola flavoring are provided that contain hydroxypropylated pea starch and hydroxypropylated tapioca starch as a film-forming polymer, or contains such a polymer in combination with further film-forming polymers.
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