The present invention relates to a food product with a colorless coating on a surface, said coating comprising caffeic acid or an ester thereof. A further embodiment of the invention relates to a method for coloring a surface of a food product when heated, particularly when heated in a microwave oven.
CAFFEIC ACID FOR BROWNING FOOD SURFACES
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CONTAINER FOR DRY GOODS
A method of packaging dry goods comprises filling a bag with dry goods; hermetically sealing the bag; attaching a neck portion to the bag; placing the bag within cardboard packaging; pressing the neck portion through the cardboard packaging to penetrate through to the outside; and attaching a cap on the neck portion from the outside.
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PACK FOR FOOD, SET FOR FORMING SUCH A PACK, AND MATERIAL SHEET FOR SUCH A SET
Pack for food, in particular for an item of confectionery, comprising an originally flat material sheet (10) which is folded to form a three-dimensional, in particular theme-related, object, preferably a sports-related object, in particular a rattle, wherein the object comprises a holder (20) in which at least one separately packed food is accommodated.
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EDIBLE CUP AND METHOD OF MAKING THE SAME
The present invention relates to an edible container made of liquid, sugar, and one or more hydrocolloids. The edible container may hold hot or cold liquids for extended periods of time.
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Method For Carbonating A Beverage
The present invention recognizes the need for an apparatus and method for creating carbonated beverages having a customizable carbonation level. The invention uses a CPU to control an inlet valve which connects a tank of pressurized carbon dioxide to a vessel containing the beverage to be carbonized. The tube connecting the tank of pressurized carbon dioxide to the vessel contains an orifice for reducing the carbon dioxide's flow rate, thereby increasing control over the amount of carbon dioxide introduced to the vessel. A motor agitates the vessel, causing the carbon dioxide to become absorbed in the beverage. Then, an outlet valve causes excess pressure to drain from the vessel. An outlet orifice causes the pressure to release gradually, thus preventing the beverage from foaming.
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SUCCESSIVE TARE SCALE SYSTEM AND METHOD
This disclosure relates to a system configured to determine masses, weights, and/or other quantities of individual ingredients added to a food dish during preparation. At least some of the components of the system may be configured to be used in a food preparation area. The system may include a scale, a client computing device, external resources, and/or other components. The system may be configured to weigh and/or determine the mass of individual ingredients of the dish as the ingredients are added to the dish. The system may be configured to determine the individual mass and/or weight of each ingredient based on the masses and/or weights of individual ingredients previously added to the dish and/or a current mass and/or weight of the dish as a given ingredient is added.
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SYSTEMS AND METHODS FOR DETECTING WATER/PRODUCT INTERFACES DURING FOOD PROCESSING
The present disclosure provides systems and methods for manufacturing food products. In a general embodiment, systems for manufacturing a food product include at least one heat exchanger, at least one food product tank, at least one conduit downstream of the food product tank for flow of the food product, and a flow detection device coupled to an exterior of the conduit. The flow detection device includes a processor and a computer readable medium storing instructions which, when executed, cause the processor to perform a spread spectrum analysis of the flow of the food product through the conduit. Methods for manufacturing food products are also provided.
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MACHINE AND METHOD FOR MAKING LIQUID AND/OR SEMI-LIQUID FOOD PRODUCTS
A method for making liquid and/or semi-liquid food products from liquid and/or semi-liquid base products comprising the steps of: preparing a container for supplying the base products, a container for processing the base products and a duct connecting the supplying container to the processing container and having at least one deformable portion; transferring the liquid base products through the connecting duct from the supplying container to the processing container; measuring a deformation value of said deformable portion of said connecting duct; controlling said supplying of the liquid base products through said connecting duct, from the supplying container to the processing container as a function of the measured value of deformation of the portion of the connecting duct.
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Apparatus Having Motion Reset Functionality, and Systems and Methods for Timing the Cooking of Food
The present invention relates to a timing device for cooking, namely grilling, baking, convection, and other methods known to one skill in the art. Specifically, the present invention relates to a timing device that, in a preferred embodiment of the present invention, provides the amount of time food has been cooking and the amount of time since the last time the food was checked. Specifically, the present invention preferably resets a timer when a cooking device, such as a grill or an oven, is opened and/or closed. More specifically, the present invention provides one timer that resets when a cooking device is opened and/or closed and optionally at least one other timer that remains running. The timers can be stopped, started, turned on and off, and reset manually.
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METHOD AND APPARATUS FOR THE PREPARATION OF A CRISP FOOD PRODUCT
A crisp food product is prepared in a first phase from thin food pieces of raw fruit, vegetable or gelatinizable proteins, by blanching them (if necessary) and drying them. A second phase takes place in a vacuum chamber, where the dried thin food pieces are exposed to heat to expand them, are quickly removed from the heat source and are cooled, before being removed from the vaccuum.
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Composition
There is described a composition useful for the prevention, mitigation or slowing of the discolouration of produce (fruit) the composition comprising from about 0.05% w/w to about 99.95% w/w calcium ascorbate, and derivatives thereof, the remainder comprising an enzyme inhibitor composition.
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Composition
There is described a method for the prevention, mitigation or slowing of the discoloration of produce (fruit) the method comprising: (i) an optional first step of pre-dipping the produce in a chelating agent; and (ii) treating the optionally pre-dipped produce with an enzyme inhibitor.
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Oil handling and monitoring device and system
A new and improved waste oil management system is described herein which includes an automated data management system, allowing users to track usage and collection volumes, and other useful data, to help reduce oil use, lower costs and increase profits. The waste oil management system includes an oil monitoring device or integrated control panel linked to one or more computers, more fully described herein.
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CARTRIDGE EXTRACTION DEVICE
A device (1) has: a cartridge seat (10) arranged to receive an ingredient cartridge (2) for extraction; a beverage outlet (35) connected to this cartridge seat for dispensing beverage during extraction; and a liquid injection arrangement (50, 60, 61, 70, 80, 81) comprising a pump (60) for pressurizing and circulating liquid from a source (50) via the cartridge seat into the beverage outlet. The liquid injection arrangement further comprises a valve (80′) between the pump and the cartridge seat. The liquid injection arrangement is configured to release via the valve (80′) pressure from this pressurized liquid in the injection arrangement and maintain liquid in the injection arrangement from the pump (60) to the cartridge seat (10) after the pump is stopped, so as to inhibit dripping from the beverage outlet (35).
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APPARATUS AND METHOD FOR BREWING A BEVERAGE
A brewing apparatus including a fluid reservoir having a first end and a second end. The brewing apparatus can include a lid portion configured to removably engage the first end of the fluid reservoir and a cartridge holder configured to removably engage the second end of the fluid reservoir. A spring-loaded plunger can slidably connect to the lid portion.
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COFFEE MAKER AND METHOD FOR OPERATING SAME
A coffee maker (10) has at least one removable portafilter (11) that can be inserted into a holder (12) on the coffee machine to carry out brewing. The coffee maker has a hot water maker (28) for producing and dispensing hot water under pressure and at least one coffee mill (19). A filter element (33) is provided for repeated pressure-tight closing and opening of the portafilter (11) inserted into the holder (12) and a chute (23) is provided for introducing coffee powder (16) from the coffee mill (19) into the open portafilter (11) that has been inserted into the holder (12).
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Method And Apparatus For Scaling Dough
An apparatus for scaling dough and method of using the same includes a pair of infeed rollers that provide dough to pair of positive pressure rollers that rotate faster that the rate dough is received. A bed defines a ram chamber with an inlet and an outlet. The bed is adjacent to the pair of positive pressure rollers. Dough is received in the ram chamber through the inlet. A ram disposed in the ram chamber reciprocates therein to compress dough. A rotatable head with a scaling chamber is adjacent the outlet of the ram chamber. The rotation of the head and the reciprocation of the ram are synchronized so that a downward stroke of the ram compress dough received in the ram chamber into the scaling chamber.
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Food Press Systems, Devices, Components and Methods
Disclosed are various embodiments of a food press that utilizes mechanical devices, such as lever arms, inclined planes, cams, and/or rollers to increase the force applied to food by a ratio of two to one or more in comparison to the force applied by a human operator to the device. High compression forces are particularly important when working with low fat foods such as low-fat hamburger, game meat, flaked or ground fish or ground vegetable products. The various embodiment of food presses described and disclosed herein may also be used to produce stuffed food products.
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BREAKFAST BISCUIT WITH SLOWLY AVAILABLE GLUCOSE
Methods and products related to a baked cereal product having a pre-baked SA content and a post-baked SAG content, wherein the post-baked SAG content is less than about 25% below the pre-baked SAG content.
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PROCESS FOR MODIFICATION OF BRAN FROM GRAINS AND FOOD USAGES THEREOF
Some embodiments comprise a process for forming a modified bran product for use in a variety of food products including beverages, ready to eat cereals, cereal products, granola type products, health bars, baked goods and confections. An exemplary process comprises first cooking the bran at high temperatures of from 250 to 290° Fahrenheit for 30 seconds to 4 minutes to form a cooked bran slurry. The cooked bran slurry is then subjected to an aqueous micro-grinding step to form a cooked slurry having a mean particle size of 150 microns or less. Alternatively, the cooked bran slurry is first dried and then later subjected to grinding or pulverization to form a cooked bran powder having a mean particle size of 150 microns or less.
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