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Articles on this Page
- 10/29/15--05:00: _Small Particle Size...
- 10/29/15--05:00: _METHODS AND COMPOSI...
- 10/29/15--05:00: _METHOD AND APPARATU...
- 10/29/15--05:00: _AERATED NUT BUTTER
- 10/29/15--05:00: _BEVERAGE WITH HEART...
- 10/29/15--05:00: _EXTRUDED NUTRITIONA...
- 10/29/15--05:00: _METHOD OF INSTANTIZ...
- 10/29/15--05:00: _FOOD PACKAGING METH...
- 10/29/15--05:00: _Encased Snack
- 10/29/15--05:00: _MULTI-STYLE BREWER
- 10/29/15--05:00: _SYSTEM FOR DISPENSI...
- 10/29/15--05:00: _FOOD OR BEVERAGE PR...
- 10/29/15--05:00: _DEVICE FOR PRODUCIN...
- 10/29/15--05:00: _BEVERAGE APPLIANCE ...
- 10/29/15--05:00: _FOOD CONDITION MAIN...
- 10/29/15--05:00: _TWO-SIDED GRILL AND...
- 10/29/15--05:00: _PARTICLE SIZE BREAK...
- 10/29/15--05:00: _Methods And Apparat...
- 10/29/15--05:00: _WATER BOTTLE WITH S...
- 10/29/15--05:00: _CAPSULE
- 10/29/15--05:00: Small Particle Sized Protein Compositions And Methods Of Making
- 10/29/15--05:00: METHODS AND COMPOSITIONS FOR CONSUMABLES
- 10/29/15--05:00: METHOD AND APPARATUS FOR THE MANUFACTURE OF CRAB STICK
- 10/29/15--05:00: AERATED NUT BUTTER
- 10/29/15--05:00: BEVERAGE WITH HEART AID FUNCTIONAL INGREDIENTS AND PROCESS THEREOF
- 10/29/15--05:00: METHOD OF INSTANTIZING AMINO ACIDS
- 10/29/15--05:00: FOOD PACKAGING METHOD AND APPARATUS
- 10/29/15--05:00: Encased Snack
- 10/29/15--05:00: MULTI-STYLE BREWER
- 10/29/15--05:00: SYSTEM FOR DISPENSING BEVERAGES
- 10/29/15--05:00: FOOD OR BEVERAGE PRODUCTION SYSTEM
- 10/29/15--05:00: DEVICE FOR PRODUCING MILK FOAM
- 10/29/15--05:00: BEVERAGE APPLIANCE FOR USE WITH A REMOTE COMMUNICATION DEVICE
- 10/29/15--05:00: FOOD CONDITION MAINTAINING DEVICE
- 10/29/15--05:00: TWO-SIDED GRILL AND METHOD
- 10/29/15--05:00: CAPSULE
This disclosure provides a high quality protein composition having small particle sizes and the processes of making the same. The compositions are shelf-stable, easy to use and have excellent nutritional values as compared to other protein products. The compositions may be prepared from animal sources, such as chickens or turkeys.
Methods and compositions for the production of non-meat consumable products are described herein. A meat substitute is described which is constructed from a muscle analog, a fat analog, and a connective tissue analog.
Disclosed herein are a method and an apparatus for manufacturing a crab stick capable of saving costs accompanied by peeling off a film in businesses consuming a huge amount of crab sticks and reducing a generation of waste film providing a cause of environmental pollution by passing through and horizontally arranging plural strings of binding meats, which are wound in a bar shape, at a predetermined interval and covering upper and lower portions of the binding meats with a film and then packaging the covered binding meats by heat sealing.
An aerated nut butter comprising lactic acid esters of mono-and diglycerides.
A beverage and the process for manufacturing it form part of this invention. The beverage consists of predetermined ingredients. This ready to consume product shows increased acceptability in individuals suffering from heart ailments, due to the use of specific heart aid ingredients in the constitution of the product. The process of manufacturing the product includes the steps of purification of water, mixing of ingredients, blending, homogenization and pasteurization of the beverage at specific process conditions.
Extruded nutritional powders and methods of manufacturing the extruded nutritional powders, including extruded infant nutritional powders and extruded adult nutritional powders are provided. The processes utilize an extruder that is capable of internally mixing and emulsifying protein, and optionally, a carbohydrate with fat and water into an emulsion that can be dried into a powder having equivalent fat separation and dispersibility as compared to spray dried powders.
This disclosure describes a process for producing an instantized amino acid product and compositions including such instantized amino acid products. Generally, the process includes obtaining a particulate amino acid, coating the amino acid particles with an aqueous solution of a food grade gum, adhering two or more gum-coated amino acid particles to another to form an agglomerate of amino acid particles, drying the agglomerate, coating the agglomerate with an aqueous solution of a food grade surfactant, and drying the surfactant-coated agglomerate. In another aspect the process generally includes obtaining amino acid particles, coating the amino acid particles with an aqueous solution of a food grade surfactant, and drying the surfactant-coated amino acid particles. This disclosure also describes amino acid particles and agglomerates of amino acid particles.
A method and apparatus for treating and packaging foodstuffs having a supply for product to be treated and packaged, a conveyor for product, a sanitizing station through which product is progressed, where the sanitizing station uses a pulsed UV light source operated to an extent to provide a sanitizing effect on the product as product passes through the sanitizing station. The product is then conveyed from the sanitizing station and supplied to containers which are then processed in a MAP system station, wherein the product is sealed in the containers which are provided with a modified atmosphere within the containers. Alternatively, or in addition, the product can be subjected to an ozone gas treatment prior to MAP containment.
The invention is directed to a process for the preparation of an encased snack comprising in this order the steps of (1) providing crumb material, (2) forming the crumb material under pressure to produce a shell, (3) introducing a filling into the shell, (4) forming a cover of crumb material on the filling in the shell under pressure, and (5) optionally baking the thus formed assembly. The invention is also directed to the encased snack obtainable by the process and to a mould comprising a lower die and first and second upper dies for use in the process.
A multi-style brewing device can be configured to brew French press, automatic drip and pour-over style coffee. An adjustable inflow control valve regulates the rate at which water enters the brew vessel. An adjustable outflow control valve regulates the rate at which liquid exits the brew vessel. The control valves can be used to control both the contact time between the water and the grounds, and the average volumetric ratio of water to grounds during contact, thereby reproducing various different brewing styles.
System for dispensing beverages from solid substances and liquid substances used to infuse and/or dissolve said solid substances, said system comprising: an apparatus for preparing and dispensing the beverages, the apparatus comprising dispensing means (2), means (3) for heating the liquid substances, and means (5) for supplying said liquid substances; a first pre-packaged pod (1) filled with a solid substance; and a second pre-packaged pod (4) filled with a liquid substance, said first pod (1) being able to be suitably coupled with said second pod (4) so as to allow the respective substances to be contacted with each other, and said second pod (4) being able to cooperate with said means (5) for supplying said liquid substances.
The invention concerns a system for preparing a beverage comprising: a drinking cup (1) carrying an identifier (11), said identifier encoding information related to the shape of the drinking cup, and a beverage dispenser configured for preparing a beverage by introducing a beverage concentrate ingredient (10) in the drinking cup (1) and introducing a diluent in the drinking cup for mixing the liquid and the beverage concentrate ingredient inside the drinking cup, said dispenser comprising: diluent supply means (8), support means (6) for supporting the drinking cup, at least one nozzle (32) for introducing the diluent in the drinking cup, means (322, 62) for adapting the relative distance (d2) between the support means of the drinking cup and the at least one nozzle, and a sensing device (2) adapted to obtain information about the shape of said drinking cup.
The present invention provides a device 1 for producing milk foam, which makes use of Couette flow and a high shear stress that is accordingly applied to a milk-air mixture in a gap between a housing, in particular an outer cylinder, and a rotating element rotating arranged therein. The device further comprises a milk supply circuit supplying the fluid inlet with milk and an air supply circuit supplying the fluid inlet with air, both supply circuits being independent from each other.
Systems, apparatuses, methods, and computer-readable storage media related to beverage appliances and remote communication devices are provided. One example beverage appliance includes a sensor configured to detect an operational characteristic of the beverage appliance and a controller coupled to the sensor. The controller is configured to send a signal indicative of the detected operational characteristic to a remote communication device. One example method for operating a beverage appliance using a remote communication device includes receiving a selection of at least one setting for a beverage operation, transmitting the at least one setting to the beverage appliance, receiving at least one of beverage data and operational data from the beverage appliance, determining when the beverage operation is complete, generating an alert when the beverage operation is complete, and displaying, on a display device of the remote communication device, an indicator of the time since the completion of the beverage operation.
The inventive food holding apparatus comprises a holding area that accommodates food and warms the food with heat radiated by a bottom surface and with warm convection air. Part of the convection air forms an air curtain having a Bernoulli effect that removes excess moisture from the external surface of the food and maintains the food in a warm, crisp condition. The apparatus conditions food to attain a biologically safe noncooking temperature and to retain its freshly cooked texture and internal moisture for more than two hours. This lets restaurants serve the food longer to its customers, allowing efficient batch cooking and significantly decreasing food waste.
Two-sided grills are provided having a positively controlled vertical gap between two opposed cooking surfaces, means for detecting initial contact of an upper cooking surface on a food item placed on a lower cooking surface, means for measuring the gap between the cooking surfaces at the initial contact position to determine a thickness of the food item and a food-item type, and a control system for automatically initiating a pre-programmed cooking routine based on the food-item type. The cooking routine includes varying the gap dimension between the platens while cooking the food item, the range or sequence of gap dimension variation being based on either the measured thickness of the food item or a nominal thickness associated with the identified food item type. In other aspect, grills according to the invention may include a lower platen mounted for vertical movement and an upper platen mounted only for pivoting.
Herein is disclosed a comprehensive mixer performance estimation method that can be applied to the mixers of the rotor-stator type having various configurations and circulation systems. Specifically, the performance estimation method for the mixers of the rotor-stator type includes the steps of: obtaining the homogenization index: H.I. for each of the mixers, measuring the size of each of the mixers, the power requirements and flow rates during the running time of each of the mixers, estimating the magnitude (smallness or greatness) of the configuration dependent term value of each of the mixer as a whole which is specific to each of the mixers, and estimating the performance of each of mixers accordingly.
Methods and apparatuses for preparing sandwiches (subs, wraps) and meal, such as Shawarma, Gyros and Doner Kebab sandwiches and meals. The apparatus includes a grilling mechanism, a smoking mechanism, a slicing mechanism, sandwich and meal assembly mechanism, sandwich wrapping and packing mechanism and accepting money and credit card mechanism. The slicing mechanism is configured to slice a cylinder or cone of meat in an automated, substantially helical slicing pattern. The sandwich assembly includes various components to automatically dispense selected bread, condiments, and other sandwich and meal ingredients and wrapping and packing the sandwich.
Water bottles and flavor tablets for use therewith. The water bottle includes a container having a closed end, an open end, and a removable lid selectively coupleable over the open end of the container. A straw is disposed through the lid, or attached to the lid. A filter may be disposed within the straw, the filter removing impurities from water as it is drawn from the chamber through an opening within the straw, through the filter. A flavor tablet (e.g., a dissolvable solid including a flow channel disposed therein, or defined between a perimeter edge of the tablet and the straw or spout) can be placed within the straw or spout of the water bottle, downstream from (e.g., above) the filter so that water drawn through the straw passes first through the filter (if present), and then around or through the flavor tablet, flavoring the water drawn therethrough.
Capsule (10) for the preparation of a beverage from a powdery or granular raw material comprising a body (12) made of polymer material. The body (12) has a top edge (14) and a bottom edge (16), at least one of which (14, 16) is provided with a foil (18, 20) suitable for sealing said edge. The foil is provided with a tongue (22, 24).