Articles on this Page
- 02/26/15--05:00: _SYSTEM AND METHOD F...
- 02/26/15--05:00: _SYSTEM AND METHOD F...
- 02/26/15--05:00: _SALT COMPOSITIONS A...
- 02/26/15--05:00: _DUAL-PURPOSE ASEPTI...
- 02/26/15--05:00: _CAPSULE WITH CONTRO...
- 02/26/15--05:00: _CAPSULE CONTAINING ...
- 02/26/15--05:00: _Package With Ridged...
- 02/26/15--05:00: _CAPSULE-CONTROLLED ...
- 02/26/15--05:00: _APPLIANCE FOR PROCE...
- 02/26/15--05:00: _EXTRUSION PROCESS
- 02/26/15--05:00: _Plant-Based Food Pr...
- 02/26/15--05:00: _FOOD PRODUCTS HAVIN...
- 02/26/15--05:00: _NUTRITIONAL PRODUCT...
- 02/26/15--05:00: _METHOD FOR PRESERVI...
- 02/26/15--05:00: _APPARATUS AND PROCE...
- 02/26/15--05:00: _METHOD AND PREPARAT...
- 02/26/15--05:00: _CAPSULE HOLDER FOR ...
- 02/26/15--05:00: _Device For Opening ...
- 02/26/15--05:00: _Covers And Containm...
- 02/26/15--05:00: _Toaster Broiler for...
- 02/26/15--05:00: SYSTEM AND METHOD FOR MANUFACTURE OF PIZZA PRODUCTS
- 02/26/15--05:00: SYSTEM AND METHOD FOR PRODUCING BREAD PRODUCTS
- 02/26/15--05:00: SALT COMPOSITIONS AND METHODS OF MAKING AND USING
- 02/26/15--05:00: DUAL-PURPOSE ASEPTIC CONTAINER
- 02/26/15--05:00: CAPSULE WITH CONTROL MEMBER
- 02/26/15--05:00: Package With Ridged Dome And Methods Of Making And Using The Same
- 02/26/15--05:00: CAPSULE-CONTROLLED MOTORIZED BREWING UNIT
- 02/26/15--05:00: APPLIANCE FOR PROCESSING FOOD AND METHOD OF OPERATING SAME
- 02/26/15--05:00: EXTRUSION PROCESS
- 02/26/15--05:00: Plant-Based Food Products, Compositions, and Methods
- 02/26/15--05:00: METHOD FOR PRESERVING ZIZIPHUS JUJUBA
- 02/26/15--05:00: METHOD AND PREPARATION SYSTEM FOR PREPARING A BREWED PRODUCT
- 02/26/15--05:00: CAPSULE HOLDER FOR A BEVERAGE PREPARATION MACHINE
- 02/26/15--05:00: Device For Opening Coconuts
- 02/26/15--05:00: Covers And Containment Systems And Methods For Food Service Pans
- 02/26/15--05:00: Toaster Broiler for Aircraft Galley
An improved system and method for the manufacture of pizza products is disclosed. A set of cavities is formed in the shell in a cavity-forming operation. The cavity-forming operation may be performed in a fixture using a set of ports or outlets to inject a fluid to form the cavities and/or to fill the cavities with a fill material. A tool may be used to form the shell and/or the set of cavities (which may be filled or empty or in a combination). The fill material may be cheese or tomato/vegetable segment or pizza sauce or the like. The cavities may be formed in the edge or crust of the pizza product or in the center region of the pizza product. The pizza product may be commercially distributed as a frozen pizza product, including as a finished pizza product with toppings or as a pizza shell.
An improved system and method for the production of a bread product is disclosed. The method may comprise the steps of (a) mixing a first set of ingredients into a first dough component; (b) forming the first dough component into a dough base in a fixture in a molding operation; (c) forming a distinct cavity in the base with a cavity-forming operation; (d) finishing the bread product. The system may comprise (a) a mixing station for mixing a first set of ingredients into a first dough component; (b) a forming station for forming the first dough component into a dough base having a form and a distinct cavity formed by a cavity-forming operation; and (c) a dough finishing station for finishing the bread product into a finished bread product. The bread product when finished by baking comprises a crumb provided by the dough base and the distinct cavity formed by the cavity-forming operation.
The present invention is directed to methods for preparing a potassium chloride composition useful for reducing sodium content and flavoring low solid food products, including mixing potassium chloride, a taste modifier, and a fat, at a temperature above the melting point of the fat, and cooling the mixture below the melting point of the fat to form the salt composition. Embodiments further include the addition of other chloride compositions, including sodium chloride, to potassium chloride, a taste modifier and a fat.
A consumable-product container includes an aseptically sealed body defining an interior volume, an amount of fluid disposed within the interior volume, the amount of fluid having a liquid state and a frozen state, a straw receiving area on the body, the straw receiving area being of a material that is penetrable by a flexible plastic straw, and a removable member that, when removed from the body, creates an opening in the body sized to permit the fluid to escape the interior volume in the frozen state.
A capsule is provided for use in a machine for preparing a consumable product from capsules. The capsule includes a body that defines an interior space with an opening. Ingredients are disposed within the interior space for preparing a desired product, a portion of the ingredients being non-permanently bound into a cluster. The cluster acts as a control member for controlling a flow of fluid for a period of time within the capsule. A cover is disposed over the opening.
A capsule is provided containing a dosing agent and a system and process is provided for making capsules containing a dosing agent. The capsule includes a body defining an interior space and an opening, the capsule having ingredients and a dosing agent disposed in the interior space and a cover to seal the opening. The process and system includes depositing ingredients and the dosing agent in the interior space of the capsule and then covering the opening.
The presently disclosed subject matter is directed to a package that allows substantially the entire surface of a product (such as fresh red meat) to be in contact with a desired internal gas concentration. In addition, the disclosed package ensures that large amounts of the product surface are not in contact with the packaging materials to prevent discolored product areas. Particularly, the disclosed package comprises a support member, a thermoformed lidding film, and an oxygen-sensitive product. The lidding film includes one or more ridges that prevent direct contact with the product. As a result, uniform product color is maintained and the product appearance is preserved.
A system is formed of an ingredient capsule (30) and a motorized beverage machine (1) that has a brewing unit (2). The unit comprises a first assembly (13) and a second assembly (14) cooperating together, each assembly (13, 14) delimiting part of a brewing chamber (29) for containing the capsule. At least one of these assemblies (14) is movable: away from the cooperating assembly (13) into an open position within such machine for forming between said assemblies a passage (31) for inserting into and/or removing from the brewing unit the ingredient capsule (30); and to the cooperating assembly into a closed position for forming the brewing chamber (29). The machine comprises activation means including: a motor (3) for driving the movable assembly between the open and closed positions and transmission means for transmitting the drive action of the motor to the movable assembly; water supply means for supplying heated water to brewing chamber; control means (10) for controlling the drive action of the motor comprising means for measuring at least one parameter (40, 40′, 40a, 41, 41′, 41a) representative of the motor power consumption and for comparing the evolution of said measured parameter over time during the transfer of the assembly from the open to the closed position to a set reference (42, 42′) and means for providing an input to at least one of the activation means as a result of the compared evolution of the measured parameter to the set reference.
Appliance for processing food and method of operating the same The present application in particular is related to a method of operating a cooking appliance, in which a food category of a food item automatically can be assigned based on features extracted from an image of the food item. For improving assignment, the method is provided with self learning performance.
The present invention relates to a process for the production of extruded formulations (=extrudates) comprising dispersion droplets, to such formulations as well as to the use of such formulations in food, feed, personal care applications.
A flavor stabilized hydrated plant protein may be produced by infusing dehydrated plant protein particles with a water solution of flavor(s) and heat denaturable soluble protein(s). A binding and thickening water solution may be added to the flavor stabilized hydrated plant protein to create a formable mass. Fat and/or a fat-oil mixture may be added to the formable mass in the form of molten liquid lipid material to enhance cohesiveness and reduce the saturated-fat content of the formable mass. The formable mass and/or one or more portions thereof may then be cooled and formed into one or more plant-based food products. Prior to forming, the formable mass may be ground so as to enable production of plant-based food products that typically have a smoother texture, such as, e.g., bologna, sausages, meatballs, etc.
The present invention relates to the use of a palatability-enhancing composition comprising at least one dry food aroma and at least one pet food palatability enhancer in a pet food product, for improving appeal to pet owners while at least maintaining palatability to pets of said pet food product, in comparison with said pet food product which does not comprise said dry food aroma.
Nutritional products and methods for modulating off-taste intensity in nutritional products are provided. In a general embodiment, a nutritional product is provided and includes a blend of carbohydrates in an approximate 1 to 1 to 1 weight ratio. The blend of carbohydrates may include maltodextrin, corn syrup, and sugar. In another embodiment, methods for modulating off-taste intensity of nutritional compositions are provided and include modifying the sweetness of the nutritional product so that it is moderate.
A method for preserving Ziziphus jujuba, including: 1) preservation treatment of the Ziziphus jujuba harvested by a) fumigation and b) soaking the Ziziphus jujuba in a liquid preservative at room temperature; 2) air-drying the soaked Ziziphus jujuba and placing it into polyethylene bags, and then placing the Ziziphus jujuba into an inner atmosphere of a jacketed cold and controlled atmosphere storage warehouse and cooling it at 4° C. for 24-48 hours; and after slowly reducing the temperature of the inner atmosphere to −3.0±0.1° C. over a period of 6 days, closing off the inner atmosphere and controlling its composition. During the cooling step, air is circulated between the inner atmosphere and the outer atmosphere of the jacketed cold and controlled atmosphere storage warehouse.
The present invention provides an apparatus for the production of a composite frozen product in a container, the product being comprised of a frozen confection within an edible casing, wherein the apparatus comprises a forming element having an external surface corresponding to the internal shape of the container, the forming element being further characterised by a passage running through the forming element from an upper opening to a lower opening, the apparatus further comprising means for removing material from the passage of the forming element. The invention also provides a process for the production of a composite frozen product in a container, the product being comprised of a frozen confection within an edible casing, the process comprising the steps of: at least partially filling the container with particles of a casing material having an average diameter of at most 3 mm; inserting a forming element into the container, the forming element having an external surface corresponding to the internal shape of the container, and being further characterised by a passage running through the forming element from an upper opening to a lower opening; removing excess casing material from the passage of the forming element; removing the forming element; and then at least partially filling the container with a frozen confection.
A brewing method including the steps of providing a capsule, introducing the capsule into a brewing module with an injector for introducing a brewing liquid into the capsule and a discharging device for discharging a brewed product, closing a brewing chamber of the brewing module so that at least one injection-side perforation element of the injector pierces a capsule injection-side covering surface along a cutting line, introducing under pressure a brewing liquid into the region between a capsule injection-side supporting surface and a capsule injection-side covering surface such that the liquid pressure causes a capsule extraction-side covering surface to be displaced towards the capsule interior while an encompassing capsule seal holds a circumferential lateral surface of the capsule, and brewing liquid enters the capsule interior, and maintaining the pressure on the brewing liquid at least until the brewed product emerges from discharge openings produced in capsule extraction-side covering surface.
The present invention is directed to a capsule holder (8) for holding a closed capsule (9) in a beverage preparation machine (1), said capsule containing a beverage precursor ingredient, said machine being able to inject a fluid under pressure through a wall (11) of said capsule inside the latter such that said fluid and said precursor ingredient mix to make a beverage, said capsule holder (8) comprising a cup-shaped body (12) adapted to retain and hold said capsule, a handle (13), and guide means for removably inserting said capsule holder within said machine, wherein said capsule holder (8) further comprises pressure-releasing means (15) for releasing fluid pressure inside said capsule.
The subject invention is a device for opening coconuts that includes a handle and a cutting cylinder attached to the handle, including a cutting edge at one end, and a cap that provides a striking surface. The cutting cylinder may have teeth and may have a gap. The cutting cylinder or the teeth may be beveled.
A heat-shrinkable polymeric cover provides a safe, low cost way to cover a food service pan during food preparation, storage, cooking, transport and reheating. The food pan cover can have a closed top end having a first top edge and a second top edge and an open bottom end having a first bottom edge and a second bottom edge. A first side seal extends from the top end to the bottom end, and a second side seal extends from the top end to the bottom end. A gusset can be formed between the first top edge and the second top edge. The food pan cover can be formed from a single layer of heat-shrinkable polymeric material capable of withstanding a temperature of at least about 400 degrees Fahrenheit.
An apparatus for toasting and broiling a food item in an aircraft galley includes: a heating element that heats a food item; a lower rack upon which the food item sits; an upper rack disposed above the lower rack to contain the food item in position between the lower rack and the upper rack while the heating element heats the food item; and an oven compartment in which the heating element, lower rack, and upper rack are disposed.