The present invention concerns a full aperture beverage end (14) having a centre panel (30), a countersink (22) surrounding the centre panel (30), a main score (50) arranged in proximity to the countersink (22) to define a removeable aperture panel (54) and a vent score (46). The beverage end (14) is adapted for use with products that are pressurised to over 30 psi (207 kPa) when opened, and during opening the vent score (46) is adapted to sever first, controlling the pressure differential between the external surface and internal surface of the centre panel (30), thereby allowing the main score (50) to tear in a controlled and reliable manner.
FULL APERTURE BEVERAGE CAN END
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SYSTEMS AND METHODS FOR PROCESSING COMESTIBLES
In some implementations, a banded discharge removes or rejects comestibles from a production line when the comestibles have a diameter less than a minimum value. The banded discharge may include two or more support members and each pair of adjacent support members may be spaced apart a distance W. When a comestible with a diameter about the same as or less than the distance W moves onto the banded discharge, the banded discharge may remove the comestible from the production line. For example, the comestible may fall between two adjacent support members.
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CONTROLLER AND METHOD OF CONTROLLING AN INTEGRATED SYSTEM FOR DISPENSING AND BLENDING/MIXING BEVERAGE INGREDIENTS
A method of controlling an integrated beverage system that comprises a dispensing module that dispenses one or more ingredients into a beverage container and a blending/mixing module that blends and/or mixes the ingredients in the beverage container, the method comprising: controlling the dispensing module and the blending/mixing module to prepare first and second beverages concurrently or sequentially.
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Apparatus and Method for Optimizing and Controlling Food Processing System Performance
Apparatus and Method for an intelligent, optimizing, pro-active process controller for use in all types of product processing systems are disclosed. The disclosed controller and its associated apparatus uniquely develop and dynamically optimize their process control capabilities through measuring, monitoring and analyzing product and product container attributes and performance while quantifying variability and can thus pro-actively track, trace and control overall processing performance down to an individual unit of production thereby optimizing product processing times, increasing capacity, improving product quality and reducing variability while enhancing treatment flexibility and food treatment safety in all types of food and drink processing systems, with particular reference to continuous food and drink processing systems.
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PATTY-FORMING TOOL AND METHOD FOR FORMING STUFFED PATTIES
A tool for forming stuffed patties includes a base defining a cavity, a lid coupled to the base, and a stamp coupled to the lid. The lid is movable relative to the base between a closed position in which the cavity is substantially closed, and an open position in which the cavity is substantially open. The stamp is movable relative to the lid when the lid is in the closed position to reduce a volume of the cavity.
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Cereal Binder Compositions and Methods for Making Cereal Bars and Cereal Clusters
Disclosed are cereal binder compositions having reduced carbohydrate content as compared to present carbohydrate binders. Also disclosed are methods for producing agglomerated cereal products using binders comprising a substantially gluten-free protein in combination with carbohydrate.
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SYSTEM AND PROCESS FOR PRODUCING AGGLOMERATED POTATO PRODUCT
A system and process for producing an agglomerated potato product from dried flakes and/or granules, and pre-blended dry and wet ingredients. The system and process include pre-blending of dry and wet ingredients such as salt, powdered milk, butter flavors, with warm water and/or oil, followed by mixing with dry potato flakes or the like to produce an agglomerated potato product having a crumbly consistency. This product is delivered by an auger to a conveyor for passage beneath a rotary driven roller for converting the product into a thin layer of small agglomerate type particles which are then delivered to a fluidized bed dryer for reducing the moisture content of the agglomerated potato product to about 6-8%. The resultant dried, agglomerated potato product has a generally granular consistency and is suitable for long-term storage preparatory to finish preparation by water addition to provide a flavorful potato product.
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PINEAPPLE COATING APPLICATION DEVICE WITH APPLICATOR AND CONVEYOR BRUSHES AND RELATED METHODS
A pineapple coating application device may include a frame, and a pineapple roller conveyor carried by the frame and having laterally extending conveyor brushes to advance pineapples along a longitudinal path of travel. Adjacent ones of the laterally extending conveyor brushes may rotatably capture the pineapples therebetween. The pineapple coating application device may include a pineapple coating dispenser, and a laterally extending applicator brush positioned above the pineapple roller conveyor to cooperate with the laterally extending conveyor brushes to apply a coating to the pineapples from the pineapple coating dispenser as the pineapples are rotated and advanced along the longitudinal path of travel.
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TREATMENT SOLUTION FOR SLICED FRUIT
A treatment for peeled or sliced produce, particularly sliced apples, comprises the steps of placing the sliced produce in a preferred solution for approximately 20 seconds and storing the treated produce at approximately 40 degrees F. One chemical composition for the treatment of peeled or sliced produce, particularly sliced apples, is a treatment solution composed of water plus the following chemicals by weight %: Lactic Acid0.51%Ca-Lactate0.34%CaCl21.13%CaCO31.07%Ascorbic Acid3.95%Total7.00%
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CHEMICALLY ACIDIFIED FORMULA
The present invention concerns a directly acidified nutritional formula that prevents growth of pathogenic bacteria in the liquid formula even at room temperature for prolonged time. The invention further relates to a method for preparing the formula and to the use of L(+)-lactic acid for preparing nutritional formulas with a pH in the range of 3.5 to 6.
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METHOD AND MACHINE FOR PREPARING ESPRESSO COFFEE
In an improved method and machine for espresso coffee there are provided one or more operating units (10) each of which comprises a boiler, a pump, a heating unit, a group (26) for aroma extraction and dispensing of the espresso coffee brew, including related conduits. Each unit (10) is equipped with a system for controlling and adjusting the espresso coffee brewing parameters, in particular the water pressure.
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METHOD AND SYSTEM FOR DISPENSING A PRODUCT
Method for dispensing a foamed product, wherein gas is supplied to the product via a microfiltration device, includes a product dispensing system, provided with a holder which contains a product to be dispensed, and a product discharge arrangement for discharging product coming from the holder. The product discharge arrangement is provided with a microfiltration device which is connectable to a fluid supply for supplying gas to the product during product discharge.
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Method for the pasteurization of wine on a production basis in the winery
Attaining biological stability in wine has been a problem for winemakers for centuries. The main methods for preventing microbes from destroying wine have been the addition of chemicals such as sulphur dioxide and potassium sorbate and ultra filtration. These methods are less than satisfactory. Chemicals can only be used to a certain level before they affect the taste of the wine or cause allergy reactions in the drinker. Ultra filtration will remove the microbes but it also removes taste and body from the wine. Previous attempts at pasteurization of wine have been marginally successful because of the subsequent spoilage of the wine in less than optimum winery storage and less than total kill of the microbes. I have devised a method to eliminate these problems and have the wine ready to bottle in a pasteurized state, and designed the equipment to do this in the winery. The method consists of two elements which differ from previous attempts in two significant ways. First, I use enough heat and time to kill all microbes in the wine, and secondly I do it in the tank or barrel from which I intend to bottle the wine. In this way both the wine and the container holding the wine are sanitized.
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FLAVOR IMPROVING MATERIALS
A method for imparting an aroma and/or flavor to a food product is provided. An aroma and/or flavor imparting composition containing any of (i) decanoic acid, (ii) octanoic acid and (iii) any one or more of acetol, furfural, methyltetrahydrofuranone and 2-acetyl-5-methylfuran, wherein when the amount, in parts by weight, of (i) the decanoic acid is “A”, the amount of (ii) the octanoic acid is “B”, and the total amount of (iii) acetol, furfural, methyltetrahydrofuranone and 2-acetyl-5-methylfuran is “C” and when A+B+C=100, then the addition to the beverage/food product is conducted to give a formulation shown by 0≦A≦60, 0≦B≦100, 0≦C≦100, 3A+B≦180.
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CANOLA PROTEIN PRODUCT FROM SUPERNATANT
A novel canola protein product consisting predominantly of 2S canola protein and having improved solubility properties, has an increased proportion of 2 S canola protein and a decreased proportion of 7S canola protein, and a protein content of less than about 90 wt % (N×6.25) d.b. The novel canola protein isolate is formed by heat treatment or isoelectric precipitation of aqueous supernatant from canola protein micelle formation and precipitation, to effect precipitation of 7S protein which is sedimented and removed.
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CHLORELLA EXTRACT-CONTAINING PRODUCT AND METHOD FOR IMPROVING THE STORAGE STABILITY OF THE SAME
A chlorella extract-containing product of excellent safety and storage stability is provided without using a benzoate, which is a common preservative. A chlorella extract-containing product containing a capsicum extract at 0.020-1.63% by weight on a dry weight basis relative to a chlorella extract in an aqueous liquid for drinking having the chlorella extract as an principal ingredient. This chlorella extract-containing product is to be used as a chlorella-containing beverage or a chlorella-containing food additive. A method for improving the storage stability of a chlorella extract-containing product, comprising adding a capsicum extract to a chlorella extract at 0.020-1.63% by weight on a dry weight basis in an aqueous liquid for drinking having the chlorella extract as an principal ingredient.
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Chemical changes associated with selenite
The present invention provides improved products and methods for treating liquids and beverages with selenite, resulting in measurable and favorable chemical changes. Beverages include water, fermented and distilled alcoholic beverages such as wine, beer, spirits and liquors and non-alcoholic beverages such as coffee, tea, soft drinks, fruit juices, ciders, herbal teas and dairy drinks. Also provided are selenite products and methods for beneficial treatment of living organisms (which are mostly liquid), including people; animals and plants. Additional products and methods are provided for treating and improving foods derived from animals and plants.
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HIGH MELTING POINT SUNFLOWER FAT FOR CONFECTIONARY
The present invention is based on the finding that stearin fats, obtainable by dry or solvent fractionation of sunflower high-stearic and high-oleic oils, optionally with seeding with tempered stearin crystals, have a high solid fat content at temperatures higher than 30° C., even higher than cocoa butter or other high saturated tropical fats with a similar disaturated triacylglycerol content due to the presence of disaturated triacylgiycerols rich in stearic acid, and improved melting point due to the presence of arachidic and behenic acids in these disaturated triacylgiycerols, being at the same time healthier that actual fats made from palm, palm kernel and coconut oils, or hydrogenated and trasesterified vegetable oils.
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HIGH PRESSURE PASTEURIZING OF GROUND MEATS
A process for preserving fresh ground meat comprises the steps of a) packaging fresh ground meat in a sealed package; b) placing the packaged fresh ground meat in a pressurization vessel and closing the vessel; c) pressurizing the pressurization vessel containing the packaged fresh ground meat to an elevated pressure of at least about 50,000 psi pressure so that the packaged fresh ground meat is placed under the elevated pressure; d) maintaining the elevated pressure on the packaged fresh ground meat for a time of from about 1 to about 300 seconds and at a temperature of from about 30 to about 45 F; e) then reducing the pressure on the packaged fresh ground meat to ambient pressure; and f) removing the ground meat from the pressurization vessel. Pathogens are effectively killed using this process, providing manufacturing efficiencies and longer product shelf life as compared to other ground meat handling procedures.
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HIGH PRESSURE PASTEURIZING OF FROZEN GROUND MEATS
A process for preserving frozen ground meat comprises the steps of a) packaging frozen ground meat in a sealed package; b) placing the packaged frozen ground meat in a pressurization vessel and closing the vessel; c) pressurizing the pressurization vessel containing the packaged frozen ground meat to an elevated pressure of at least about 50,000 psi pressure so the packaged frozen ground meat is placed under the elevated pressure; d) maintaining the elevated pressure on the packaged frozen ground meat for a time of from about 1 to about 300 seconds and at a temperature of from about −50° to about 45° F.; e) then reducing the pressure on the packaged frozen ground meat to ambient pressure; and f) removing the packaged frozen ground meat from the pressurization vessel. Pathogens are effectively killed using this process, providing manufacturing efficiencies and longer product shelf life as compared to other ground meat handling procedures.
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