An adjustable peeler with a peeler guide for controlling cutting depth while peeling a food article, such as, but not limited to, a fruit or vegetable, is disclosed. The peeler guide may be attached to a knife blade that may include a pair of apertures. The peeler guide may include a peeler blade for peeling the food article, at least two support legs, and a channel positioned in each support leg. The peeler guide may be secured to the knife blade with fasteners extending through the channels into the apertures in the knife blade. Additionally, the peeler guide may be adjustable such that the peeler guide is movable in a direction orthogonal to a longitudinal axis of the knife blade via each channel. Furthermore, the peeler guide may be offset from the knife blade such that a gap exists between the knife blade and the peeler guide.
ADJUSTABLE PEELER
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PRODUCTION OF CARBOXYLIC ACID AND SALT CO-PRODUCTS
This invention provide processes for producing carboxylic acid product, along with useful salts. The carboxylic acid product that is produced according to this invention is preferably a C2-C12 carboxylic acid. Among the salts produced in the process of the invention are ammonium salts.
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ENHANCED BIOAVAILABLE IODINE MOLECULES
This invention relates to supplementation of the diets of domesticated animals (livestock and poultry) with iodine in an enhanced bioavailable manner, that is to say the iodine is more available to the animal than when using conventional sources of iodine, such as calcium iodate. The supplementary compound are alpha amino acid metal iodide complexes.
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METHOD AND SYSTEM FOR WEIGHT MANAGEMENT
The present invention is a method for losing weight and optimizing body composition comprising the steps of eating five meals a day with 1 serving of vegetables or fruit, complex carbohydrate, and lean protein for approximately 300 calories per meal at ranges of 25-35% protein, 50-55% carbohydrate, 15-20% fat with six to seven grams of fiber for a total of 1,500 calories per day for women. The method also comprises a method for losing weight and optimizing body composition for men comprising the steps of eating five meals a day every 2½ to 3½ hours consisting of 1½ servings of vegetables or fruit, complex carbohydrate, and lean protein for 450 calories per meal at 25-35% protein, 50-55% carbohydrate, and 15-20% fat with nine to ten grams of fiber for a total of 2,250 calories per day.
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CHEWING GUM CONTAINER WITH DISPOSAL SHEETS
A chewing gum container (100) comprises a body (110) having an interior in which chewing gum pieces can be stored. A multiplicity of individual disposal sheets (12) for use in the disposal of spent gum is attached to a surface (114) of the container body. The sheets (12) are adhered together along an edge or edges (14, 16) in two or more locations and/or along at least half, but not all, of an edge or edges (14, 16) of the sheets, so that the multiplicity of individual sheets (12) form a stack (10). A method of manufacturing the container (100) with a stack (10) of sheets (12) attached is also disclosed.
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BREWING METHOD
A method of mashing comprising providing a grist comprising malt and adjunct; and contacting the grist with a pullulanase; an alpha amylase; and a maltogenic alpha amylase and/or a beta amylase to make a wort. An enzyme composition comprising a pullulanase; an alpha amylase; and a maltogenic alpha amylase and/or a beta amylase and the use of these enzymes in brewing is disclosed.
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METHOD FOR BINDING PARTICULATES TO A SNACK BASE
The invention provides novel products and methods. The composition of the invention is a coated food product generally comprising: a product base, a slurry coating and a dry set coating. Specifically, there is disclosed a food product with a cookie and cream coating and a method of coating a food product with a cookie and cream coating.
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Tooth Protector for Beverage Bottle and Beverage Bottle Enclosure
Tooth protector devices are disclosed for attachment to the top of a bottle to provide protection against injury, including chipping of teeth that can occur during drinking from a glass bottle. One embodiment comprises a concentric sleeve with top lip for insertion over the end of a bottle. Sleeve inner portion is adapted for engaging the bottle outer surface to hold the sleeve in place. The outer and top portions of the sleeve protect the consumer from the top edge of the bottle. When installed, a tooth protector according to the present invention cushions the teeth and mouth from any blunt force or impact that can occur when a bottle is hit or knocked. Also disclosed is a beverage cap with cushioned outer and upper surfaces that remain in place on the beverage bottle after opening the bottle to protect the consumer, and another bottle enclosure without such cushioned surfaces.
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PREVENTING THE GENERATION OF MBT IN A HOPS BASED BEVERAGE
A bottle, container, or beverage glass for containing a hops-based beverage that includes a concentration between 10 μg/l and 10 mg/l of Riboflavin is at least partially transparent or translucent to visible light, and has an optical filter characteristic preventing or reducing light transmission at the wavelength intervals 220-230 nm, 250-270 nm, 350-370 nm and 440-450 nm to a level preventing generation of more than a tasteable concentration of MBT in the beverage through photochemical reactions and photochemically initiated auto-catalytic reactions involving the Riboflavin. The tasteable concentration is between 1 ng/l and 35 ng/l, preferably between 5 ng/l and 25 ng/l, and more preferably 10 ng/l.
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CAPSULE, SYSTEM AND METHOD FOR PREPARING A PREDETERMINED QUANTITY OF BEVERAGE SUITABLE FOR CONSUMPTION
A capsule, system and method are usable for preparing a predetermined quantity of beverage using an extractable product. The system includes a capsule comprising a cup having a circumferential wall, a bottom at a first end, and a flange-like rim at a second end. The capsule further includes a lid, in use, connected to the flange-like rim. The wall, bottom and lid, in use, enclose an inner space comprising the extractable product. The cup further includes a plurality of substantially concentric circumferential ridges extending outwardly of the cup, wherein the ridges are made of the same material as the cup. The system further includes a beverage brewing device comprising an enclosing member for enclosing the capsule. In use, at least one of the ridges abuts against at least a portion of the enclosing member, such that a sealing engagement between the capsule and the enclosing member is formed.
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Developed Dough Product in Moderately-Pressurized Package, and Related Methods
Described are developed, refrigerator-stable, dough compositions in moderately-pressurized packages and related methods, wherein the dough compositions contain chemical leavening agents that include low and high solubility acidic agents and encapsulated basic agent.
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Device for detecting the internal temperature of a foodstuff
The invention relates to a device 1 for detecting the internal temperature of a foodstuff 2, with at least one temperature sensor 3 that is arranged in a first housing section 4, which can be inserted into the foodstuff 2 for the measurement, while a second housing section 10 protrudes from the foodstuff 2. The autonomous device further comprises a voltage source 7, an electronic analyzing unit 6 for checking at least one predetermined temperature condition, and a temperature indicator 8. For precise, especially continuous measuring of the internal temperature of the foodstuff 2 during the preparation, in particular during a grilling process, the first housing section 4 is designed to remain within the foodstuff 2, and for this purpose, at least the analyzing unit 6 and the temperature indicator 8 are arranged in the first housing section 4, and the second housing section 10 is designed so that information shown by the analyzing unit 6 on the temperature indicator 8 can be perceived. The invention further relates to a method of preparing a foodstuff by a cooking process, in particular a grilling process.
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METHOD FOR CONTROLLING WATER CONTENT WITH DECONTAMINATION IN MEATS
Disclosed is a method for producing treated meat having a predetermined proportion of water in a container. The method includes treating meat that has lost water content through evaporation with an agent capable of killing bacteria together with an amount of water, wherein the amount of water corresponds to the amount of water that is lost through evaporation. The method provides meat being treated with a bactericidal agent as well as also providing meat with the predetermined amount of water for packaging.
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DENSITY MODIFICATION
The present invention relates to a method for modifying the density of a flowable material in need thereof comprising applying highly propagating ultrasonic energy at frequency of between about 16 kHz to about 40 kHz to the material wherein the highly propagating ultrasonic energy is uniformly distributed throughout the material thereby modifying the density of the material.
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METHOD AND APPARATUS FOR ANTIMICROBIAL TREATMENT OF MEAT TRIMMINGS FOR SUBSEQUENT GRINDING
An antimicrobial intervention for the production of ground meats by treating the exterior of the meat trimmings with an antimicrobial agent before grinding. An apparatus for applying an antibacterial agent to meat trimmings includes a closed or essentially closed chamber for limiting the escape of the antimicrobial agent to the environment during antimicrobial treatment of the trimmings, an entrance system for introducing trimmings into the closed chamber while preventing or significantly limiting the antimicrobial agent from escaping into the environment, an application system for applying an effective amount of the antimicrobial agent to exposed surfaces of the trimmings in the closed chamber; and an exit system for removing the treated trimmings from the closed container while preventing or significantly limiting the escape of antimicrobial agent into the environment.
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SYSTEM AND METHOD FOR PREPARING SKEWERED FOOD PRODUCTS
Embodiments of the present invention relate to an apparatus for facilitating the skewering of meats, vegetables, fish, fruits, and other food products in connection with the preparation of kabobs and the like. In one embodiment of the present invention, an apparatus for skewering food products comprising: a tray portion having at least two opposing sidewalls having skewer passageways extending therethrough, and a plurality of food sections provided therein, each food section defined by at least one length divider and at least one width divider, the width divider having a skewer passageway extending therethrough and aligning with the skewer passageways of the two opposing sidewalls; and a lid portion, rotatably connected to the tray portion, the lid portion comprising a substantially flat inner surface for covering the food sections of the tray portion in a closed position.
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METHOD AND SYSTEM FOR BREWING AND CHILLING A BEVERAGE
A method for brewing and chilling a brewed beverage such as tea includes brewing the beverage within a first container; pouring the brewed beverage from the first container into a second container containing a chilling medium; and covering the second container with an air-tight lid assembly that provides an air tight seal with the second container. The second container may then be agitated. The airtight seal traps vapor generated from the beverage during the chilling, thereby causing the vapor to re-enter the beverage to maintain optimum flavor. The first container includes a brewing pitcher containing an infuser, and the second container includes a chilling pitcher having a removably-attachable air-tight lid assembly.
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DEVICE FOR TIMING AND AUTOMATICALLY STEEPING TEA
Steeping loose leaf tea necessitates that one utilize some sort of filtration device. All current devices that seek to fulfill this requirement are either manual, such as empty tea bags and stainless steel mesh filters, or very expensive electronic automatic steepers. In addition to a filtration device one must use a timer to determine how long to steep the tea leaves. Ordinarily, when the timer goes off, one must remove the tea leaves and filter from the water; otherwise, the tea will over-steep and become bitter or over-caffeinated. Current timers do not stop the tea from steeping, but only signal that it is done, leaving the removal of the tea leaves up to the individual.
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METHOD FOR PRODUCING CARBONATED BEVERAGE
The present invention provides carbonated beverages that have new qualities of being less likely to release carbon dioxide dissolved therein, bringing the feeling of fine bubbles in drinking, and allowing a full control of their sparkling characteristic, and a method for producing the carbonated beverages. A liquid containing carbon dioxide gas is passed through an apparatus to generate cavitation under pressure conditions to generate cavitation in the liquid, thereby making finer the bubbles of the dissolved carbon dioxide gas.
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BARBECUE PAN WITH REMOVABLE HANDLE
A barbecue pan having a body portion. The body portion is characterized as having side walls and a substantially planar mesh base extending therefrom. A receiving element extends from the body portion and a handle is provided which is removably appended to the receiving element.
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