Fiber orienting technology for a breather plate

An apparatus and method for accelerating food product in order to cause the product to be stretched aligning the fibers of the product.

METHODS OF BINDING FOOD PARTICLES WITH EDIBLE BEAN PRODUCTS AND PRODUCTS PRODUCED THEREFROM

Systems and apparatus for performing laser kerfing operations in boreholes. Systems and apparatus for providing a plurality of laser beams in a concentric ring laser beam pattern to create holes in the bottom of a borehole surface in a pattern correspond to the laser beam pattern. The system having mechanical devices to remove laser weakened rock that is associate with the laser created holes, the mechanical devices forming a removal pattern that is the negative of the concentric ring pattern. 1. A high power optical slip ring comprising:a. a base defining a cavity;b. an input fiber that is fixed and non-rotating with respect to the base;wherein the laser beam is launched from the input fiber into free space within the cavity, the input fiber in optical communication with a high power laser;c. a pair of lenses that are fixe and non-rotating with respect to the base and the input fiber; and,d. a output fiber that is rotatable with respect to input fiber;e. wherein the optical slip ring is configured to transmit a high power laser beam from a non-rotating optical fiber to a rotating output optical fiber.2. The optical slip ring of claim 1 , wherein the input fiber has a core of about 200 μm.3. The optical slip ring of claim 2 , wherein the output fiber has a core of about 400 μm.4. The optical slip ring of claim 1 , wherein the output fiber has a core of about 200 to about 700 μm.5. The optical slip ring of claim 1 , wherein the output fiber has a core of about 600 sum.6. The optical slip ring of claim 1 , claim 1 , claim 1 , claim 1 , and claim 1 , wherein the coupling efficiency is at least 95% or greater.7. The optical slip ring of claim 1 , claim 1 , claim 1 , claim 1 , and claim 1 , wherein the coupling efficiency is at least 98% or greater.8. The optical slip ring of claim 1 , claim 1 , claim 1 , claim 1 , and claim 1 , wherein the coupling efficiency is at least 99.5% or greater.9. The optical slip ring of claim 1 , claim 1 , claim 1 , claim 1 , and claim 1 , ...

Three-dimensional cooking machine

A three-dimensional cooking machine includes a control computer and a food ingredient laminating device. The control computer is used for previously storing an image file of a desired food model and outputting a control command corresponding to the image file of the food model. The food ingredient laminating device includes an ink-jet printer. The ink-jet printer is controlled to perform a three-dimensional food laminating operation according to the control command from the control computer.

EDIBLE FIBER

The invention provides an edible fiber comprising a biopolymer and a plasticiser; wherein the weight ratio of biopolymer to plasticiser is about 1:0.25 to about 1:3; and wherein the fiber has a diameter of about 0.5 μm to about 1 mm. 1. An edible fiber comprising a biopolymer and a plasticiser:wherein the weight ratio of biopolymer to plasticiser is about 1:0.25 to about 1:3; andwherein the fiber has a diameter of about 0.5 μm to about 1 mm.2. The edible fiber of claim 1 , wherein the fiber has an aspect ratio of at least about 10.3. The edible fiber of claim 1 , wherein the biopolymer comprises a protein and/or a polysaccharide.4. The edible fiber of claim 1 , wherein the biopolymer is selected from the group consisting of gelatin claim 1 , casein claim 1 , egg white albumin claim 1 , soy protein claim 1 , whey protein claim 1 , wheat gluten claim 1 , pea protein claim 1 , sorghum kafirin claim 1 , and millet prolamin.5. The edible fiber of claim 1 , wherein the biopolymer is selected from the group consisting of pectin claim 1 , alginate claim 1 , and agar.6. The edible fiber of claim 1 , wherein the plasticiser comprises a polyol.7. The edible fiber of claim 6 , wherein the polyol is selected from the group consisting of glycerol claim 6 , sorbitol claim 6 , glucose claim 6 , sucrose claim 6 , maltitol claim 6 , xylitol claim 6 , erythritol claim 6 , and isomalt.8. The edible fiber of claim 1 , wherein the fiber comprises at least one hollow channel.9. A process for producing an edible fiber claim 1 , the process comprising the steps of:(a) combining a biopolymer and a plasticiser in a weight ratio of biopolymer to plasticiser of about 1:0.25 to about 1:3 to produce a preform; and(b) subjecting the preform to thermal drawing to produce an edible fiber.10. (canceled)11. The process of claim 9 , wherein thermal drawing is carried out at a drawing temperature of about 30° C. to about 300° C.1213-. (canceled)14. A food claim 9 , cosmetic claim 9 , pharmaceutical ...

Microwave-Coupled 3D Printing System and Equipment for Food Design and Production

Disclosed are 3D printing equipment, a system, and a method for food design and production, belonging to the field of food technologies. A bipolar microwave heating antenna is disposed, to implement focused heating on a material in an extrusion nozzle. In addition, the bipolar microwave heating antenna breaks through a traditional multi-mode cavity heating method, thereby greatly reducing a volume of a heating cavity and facilitating integration with a desktop 3D printer. A microwave switch is controlled by using an extrusion instruction to achieve synchronization between extrusion and heating, and improve heating uniformity. Through joint operations of a 3D scanner, slicing software, and a 3D printer, processes of model making, slicing, and 3D printing are integrated. The microwave-coupled 3D printing system and equipment for food design and production provided in the present invention can quickly and centrally heat the material in the extrusion nozzle to instantly cure the extruded material, so that the extruded material has high mechanical strength, thereby improving modeling quality of a printed product, and effectively resolving problems of deformation, collapse, and the like of the printed product.

DEHYDRATED THC CANDY FOODSTUFF COMPOSITIONS

Dehydrated tetrahydrocannabinol (THC) candy foodstuff compositions are described, wherein the composition includes water, THC, and/or insects, a binding agent, an acid, or an oil. The composition includes flavorings, enhancers, lipids, emulsifiers, surfactants, esters, and various other ingredients, and may include various types of treated water. 1. A dehydrated candy foodstuff composition , the composition includes: a mixture comprising water , tetrahydrocannabinol , and two or more ingredients selected from the group consisting of insects , a binding agent , and an acid;wherein:{'i': 'Tenebrio molitor;', 'said insects are selected from the group consisting of an insect lipid, Orthoptera order of insects, crickets, katydids, weta, lubber, acrida, locusts, cicadas, minilivestock, beetles, mealworms, yellow mealworm beetles, and'}{'i': 'psyllium', 'said binding agent is selected from the group consisting of agar, agave, alginin, arrowroot, carrageenan, collagen, cornstarch, egg whites, furcellaran, gelatin, guar gum, honey, katakuri starch, locust bean gum, pectin, potato starch, protein, husks, sago, sugar, syrup, tapioca, vegetable gum, and xanthan gum;'}said acid is selected from the group consisting of acetic acid, ascorbic acid, benzoic acid, citric acid, formic acid, fumaric acid, hydrochloric acid, lactic acid, malic acid, nitric acid, phosphoric acid, propionic acid, salicylic acid, sulfuric acid, and tartaric acid.2. The composition according to claim 1 , comprising:an oil, said oil is selected from the group consisting of almond oil, an animal-based oil, apricot kernel oil, avocado oil, brazil nut oil, butter, canola oil, cashew oil, cocoa butter, coconut oil, corn oil, cottonseed oil, grapeseed oil, hazelnut oil, lard, lard oil, macadamia nut oil, mustard oil, olive oil, palm kernel oil, palm oil, peanut oil, rapeseed oil, rice oil, rice bran oil, safflower oil, semi-refined sesame oil, semi-refined sunflower oil, sesame oil, soybean oil, tallow of beef, ...

SOUP STOCK EXTRACTION DEVICE AND SOUP STOCK EXTRACTION METHOD

A soup stock extraction device includes a stock take-out part that is connected to a bottom of a tank containing water and ingredients used for soup stock extraction and that is used to take out a stock including flavor compounds extracted from the ingredients and dissolved in the water, and a residue discharge part for discharging a residue of the ingredients. The stock take-out part includes a tubular body that is connected to the bottom of the tank and receives the stock and the residue flowing therein from the tank in a process of stock extraction, a screw conveyor disposed inside the tubular body, and a stock take-out port provided on the tubular body to take out the stock inside the tubular body. The residue discharge part includes the screw conveyor and a residue discharge port provided on the tubular body to discharge the residue. 1. A soup stock extraction device , comprising:a stock take-out part that is connected to a bottom of a tank containing water and ingredients used for soup stock extraction and that is used to take out a stock comprising flavor compounds extracted from the ingredients and dissolved in the water; anda residue discharge part for discharging a residue of the ingredients,wherein the stock take-out part comprises a tubular body that is connected to the bottom of the tank and receives the stock and the residue flowing therein from the tank in a process of stock extraction, a screw conveyor disposed inside the tubular body, and a stock take-out port provided on the tubular body to take out the stock inside the tubular body, andwherein the residue discharge part comprises the screw conveyor and a residue discharge port provided on the tubular body to discharge the residue.2. The soup stock extraction device according to claim 1 , wherein the vertical position of the stock take-out port is between the vertical positions of the upper and lower edges of a blade of the screw conveyor.3. The soup stock extraction device according to claim 1 , ...

DRIVE DEVICE HAVING A TUBULAR LINEAR MOTOR AND A STAINLESS STEEL CASING

In a drive device having a tubular linear motor with a stator (), an armature () and a bottom flange (), the stator () is arranged on the bottom flange () in thermal contact with the bottom flange (). The stator () is fluid-tightly enclosed by stainless steel. The bottom flange () consists at least partly of a material having a higher thermal conductivity than stainless steel. The stator (), together with the bottom flange (), is enclosed by a casing () made of stainless steel which is in thermal contact with the bottom flange () and encloses the bottom flange () and the stator () in common. The stator () is a tubular stator () having drive coils () arranged therein and also having a longitudinal axis and a through-hole () which extends through the tubular stator () coaxially with the longitudinal axis. The armature () has a fluid-tight armature tube () made of stainless steel, in which permanent magnets () are arranged, and is arranged so as to be movable relative to the tubular stator () in the through-hole () in the direction of the longitudinal axis. The tubular stator () and the bottom flange () are so arranged relative to one another that a portion of the tubular stator () is in thermal contact with the bottom flange (). 1. A drive device comprising:a tubular linear motor with a stator and an armature; anda bottom flange,wherein the stator of the tubular linear motor is arranged on the bottom flange in thermal contact with the bottom flange,wherein the stator of the tubular linear motor is fluid-tightly enclosed by stainless steel,wherein, further, the bottom flange consists at least partly of a material having a higher thermal conductivity than stainless steel,wherein the stator of the tubular linear motor, together with the bottom flange, is enclosed by a casing made of stainless steel which is in thermal contact with the bottom flange and encloses the bottom flange and the stator of the tubular linear motor in common,wherein the stator of the tubular linear ...

FOOD PROCESSING APPARATUS AND METHOD

A disclosed food processing assembly includes a plurality of food processing units. Each unit is configured to convey food product arriving at an ingress point to an egress point. The assembly includes rotary valves configured to transfer food product from the egress point of one unit to the ingress point of a subsequent unit while maintaining environmental isolation between the two units. A programmable electronic controller is configured to monitor environmental parameters within each unit and to generate control signals provided to various resources to maintain environmental parameters within each unit at a distinct set of value. The resources may include air compressors, steam generators, vacuum pumps, and the like. In this manner, the assembly enables a multi-step food process to proceed essentially continuously with little or no delay between sequential process steps despite with each step being associated with a distinct set of time, temperature, pressure, and humidity values. 1. A food processing assembly , comprising:a plurality of food processing units, wherein each food processing unit comprises a pressure vessel and includes an ingress point, an egress point, wherein each food processing unit is configured to convey food product arriving at the ingress point to the egress point;a plurality of food product valves including a first food product valve coupling an egress point of a first food processing unit to an ingress point of a second product unit, wherein the first food product valve is configured to transfer food product from the egress point of the first food processing unit to the ingress point of the second food processing unit provide maintaining environmental isolation between the first and second food processing units; anda controller configured to receive information indicative of environmental parameters within the first and second food processing units and further configured to maintain environmental parameters within the first and second ...

Canola Based Tofu Product and Method

The preparation of a tofu-like product from canola meal is taught, comprising placing ground canola meal in an aqueous solution to form an aqueous ground canola meal, separating insoluble materials from liquids of the aqueous ground canola meal to isolate a canola milk, heating the canola milk to induce protein unfolding, cooling the canola milk to allow coagulation, adding a coagulant to the canola milk to induce coagulation and removing liquid from the curd to produce a soft solid product. 1. A method of making a tofu-like canola meal food product comprising the sequential steps of:a) placing ground canola meal in an aqueous solution to form a aqueous ground canola meal;b) separating insoluble materials from liquids of the aqueous ground canola meal to isolate a canola milk;c) heating the canola milk to 75-100 C to induce protein unfolding;d) cooling the canola milk to allow coagulation;e) adding a coagulant to the canola milk to induce coagulation; andf) removing liquid from the curd to produce a soft solid product.2. The method as claimed in claim 1 , wherein the canola meal is cold pressed canola meal.3. The method as claimed in claim 1 , wherein the canola meal is canola meal cake.4. The method as claimed in claim 1 , further comprising claim 1 , before step (a) claim 1 , grinding a quantity of canola to produce the canola meal claim 1 , wherein the grinding is fine or medium grinding.5. (canceled)6. The method as claimed in claim 4 , wherein the grinding is fine grinding.7. The method as claimed in claim 1 , further comprising claim 1 , before step (a) claim 1 , sieving the canola meal to remove larger fragments claim 1 , using about a 500 μm to about a 0.5 mm sieve.8. (canceled)9. The method as claimed in claim 1 , wherein the removing liquid is done by draining the mixture.10. The method as claimed in claim 1 , wherein the removing liquid is done by pressing.11. The method as claimed in claim 1 , wherein the separating is done by filtration.12. The method ...

WAVY SHAPED POTATO STICKS

A grate for use in forming potato stick products having a wavy cross-sectional shape is provided. The grate includes a plurality of alternating convex segments and concave segments extending in a repeating pattern along a length of the grate. A plurality of spaced apart teeth extends from the plurality of convex segments and the plurality of concave segments. A distance between the spaced apart teeth defines a width of the potato stick products. 1. A clamp for use in forming potato stick products having a wavy cross-sectional shape , the clamp comprising:a main body with a first segment having a plurality of alternating convex segments and concave segments extending in a repeating pattern along a longitudinal axis of the main body, wherein the first segment includes a plurality of spaced apart slots formed therein for receiving a plurality of spaced apart teeth of a grate, a distance between the spaced apart slots defining a width of the potato stick products, and the main body further having a second segment for coupling with a blade holder.2. The clamp of claim 1 , wherein the slots are oriented substantially perpendicular to the longitudinal axis of the clamp.3. The clamp of claim 1 , wherein the slots are arranged such that the potato stick products have at least one peak and at least one trough.4. The clamp of claim 1 , wherein adjacent ones of the slots are spaced apart a width in a range of from about 0.04 inches to about 0.10 inches.5. The clamp of claim 1 , wherein the first segment is configured to nest against the grate claim 1 , the grate having a corresponding pattern of repeating convex segments and concave segments.6. The grate of claim 1 , wherein a width of the convex segments is configured to define a width of a peak of the potato stick products and a width of the concave segments is configured to define a width of a trough of the potato stick products.7. A blade and grate assembly for use in forming potato stick products having a wavy cross- ...

Fondant press

A fondant press 10 for aiding food preparation comprises a first fabiform shaped side portion 16 and a second fabiform shaped side portion 17 which are angled relative to each other such that a planar lower surface 12 of the fondant press 10 is wider than a planar upper surface 11 of the fondant press 10; the upper and lower surfaces 11, 12 of the fondant press 10 have flanged rims 30, 31 which extend around the circumference of the side portions 16, 17 and are integrally formed with a first end portion 13 and a second end portion 14 of the fondant press 10 defining a pair of curved handles 20, 21 in the upper surface 11 of the end portions 13, 14; the lower surface 12 has a recess 15 formed within it for receiving a stamp.

COOKING DEVICE UTILIZING INGREDIENT CARTRIDGE ASSEMBLY

Technologies are described for devices and methods to utilize an ingredient cartridge assembly. The devices may comprise a cooking pot, a heat source, a loading track, a propulsion system, a loading compartment, and a controller. The loading compartment may be located along the loading track. The controller may be in communication with the heat source and the propulsion system. The propulsion system may be configured to receive an ingredient cartridge assembly including a cartridge. A protective film on the cartridge may be contacted with the propulsion system. The propulsion system may pull the protective film to peel the protective film from the cartridge and slide the cartridge along the loading track towards the loading compartment. An ingredient inside of the cartridge may deposit into the loading compartment as the cartridge passes over the loading compartment. The loading compartment may be configured to deposit the ingredient into the cooking pot. 111-. (canceled)12. A method for cooking , the method comprising:receiving an ingredient cartridge assembly including a cartridge at a cartridge propulsion system such that a protective film on the cartridge is contacted with the cartridge propulsion system;receiving cooking instructions; and controlling the cartridge propulsion system to turn and pull the protective film to peel off the protective film from the cartridge and to slide the cartridge along a cartridge loading track towards an ingredient loading compartment so that at least one ingredient inside of the cartridge deposits into the ingredient loading compartment as the cartridge passes over the ingredient loading compartment;', 'depositing the at least one ingredient into a cooking pot; and', 'stirring the at least one ingredient with a mixing fork within the cooking pot., 'executing the cooking instructions by a controller, wherein the executing of the cooking instruction by the controller includes13. The method of claim 12 , wherein the cartridge is a ...

System and Method for Dispensing Spices on Foodstuffs

An automated food preparation system includes a seasoning-dispensing system, a sauce-dispensing system, and a conveyance system. The seasoning-dispensing system includes a plurality of vessels, a dispersion nozzle, and a conduit coupled to the dispersion nozzle. Each vessel contains one of a plurality of seasonings. The vessels are in selective communication with the conduit. The sauce-dispensing system includes a plurality of sauce reservoirs, a scanning head, and a plurality of tubes. Each sauce reservoirs contains one of a plurality of sauces. The scanning head includes openings each coupled with one of the sauce reservoirs via one of the tubes. The conveyance system transports a foodstuff between a seasoning position in which the foodstuff is disposed below the dispersion nozzle and a sauce position in which the foodstuff is disposed below the openings. The scanning head is movable to dispense one or more sauces onto the foodstuff.

INSECT COMPOSITIONS

Variable-scale, modular, easily manufacturable, energy efficient, reliable, and computer operated Insect Production Superstructure Systems (IPSS) may be used to produce insects for human and animal consumption, and for the extraction and use of lipids for applications involving medicine, nanotechnology, consumer products, and chemical production with minimal water, feedstock, and environmental impact. An IPSS may comprise modules including feedstock mixing, enhanced feedstock splitting, insect feeding, insect breeding, insect collection, insect grinding, pathogen removal, multifunctional flour mixing, liquid mixing, shaping, cooking, flavoring, biocatalyst mixing, exoskeleton separation, liquid separation, and lipid extraction. An IPSS may be configured to be constructed out of a plurality of containerized modules. 142.-. (canceled)43. A foodstuff composition comprised of:(a) dehydrated crickets;(b) an oil;(c) an acid;(d) a flavoring; and(e) water;wherein:the dehydrated crickets are dehydrated at a temperature ranging from between 125 degrees Fahrenheit to 200 degrees Fahrenheit to produce the dehydrated crickets;the oil includes one or more oils selected from the group consisting of almond oil, apricot kernel oil, avocado oil, brazil nut oil, butter, canola oil, cashew oil, cocoa butter, coconut oil, corn oil, cottonseed oil, fish oil, grapeseed oil, hazelnut oil, hemp oil, lard, lard oil, macadamia nut oil, mustard oil, olive oil, palm kernel oil, palm oil, peanut oil, rapeseed oil, rice oil, rice bran oil, safflower oil, semi-refined sesame oil, semi-refined sunflower oil, sesame oil, soybean oil, tallow of beef, tallow of mutton, vegetable oil, and walnut oil;the acid includes one or more acids selected from the group consisting of abscic acid, acetic acid, ascorbic acid, benzoic acid, citric acid, formic acid, fumaric acid, hydrochloric acid, lactic acid, malic acid, nitric acid, phosphoric acid, potassium hydroxide, propionic acid, salicylic acid, sulfamic ...

INSECT PRODUCTION SYSTEMS AND METHODS

Variable-scale, modular, easily manufacturable, energy efficient, reliable, and computer operated Insect Production Superstructure Systems (IPSS) may be used to produce insects for human and animal consumption, and for the extraction and use of lipids for applications involving medicine, nanotechnology, consumer products, and chemical production with minimal water, feedstock, and environmental impact. An IPSS may comprise modules including feedstock mixing, enhanced feedstock splitting, insect feeding, insect breeding, insect collection, insect grinding, pathogen removal, multifunctional flour mixing, liquid mixing, shaping, cooking, flavoring, biocatalyst mixing, exoskeleton separation, liquid separation, and lipid extraction. An IPSS may be configured to be constructed out of a plurality of containerized modules. 1. A system for producing spray dried insects , the system includes: (a0) an interior (KAP′);', '(a1) a top (K-T) and a bottom (K-B) that are spaced apart along a vertical axis (KYY);', {'b': '39', '(a2) a liquid input (KAR) that is configured to introduce an insect liquid mixture (H, KAS) to the interior (KAP′) of the spray dryer (KAP);'}, '(a3) a gas input (KAQ) that is configured to introduce a heated gas supply (KAG′) to the interior (KAP′) of the spray dryer (KAP);', '(a4) a first output (KBS) that is configured to discharge spray dried insects (KBT) from the from the interior (KAP′) of the spray dryer (KAP);', '(a5) a second output (KBU) that is configured to evacuate an insect and gas mixture (KBV) away from the interior (KAP′) of the spray dryer (KAP), the insect and gas mixture (KBV) includes a spray dried insect portion (KBV′), a vapor portion (KBV″), and a gas portion (KBV′″);, '(a) a spray dryer (KAP) having(b) an air heater (KAF) that is configured to heat a gas supply (KAG) and provide the heated gas supply (KAG′) to the interior (KAP′) of the spray dryer (KAP) via the gas input (KAQ);(c) a fan (KAI) that is configured to transfer the gas ...

IMPROVED METAL SURFACES ANTI-RUB APPARATUS

Apparatus for the anti-rub of metal surfaces involved in the process for processing vegetables, flours and preferably for processing animal meat for producing sausages, including, in sequence along the axis (), an actuation shaft (), a loading hopper (), at least one auger () adapted to transport the animal meat to be processed; at least one first knife (), preferably a plurality of knives (), rotary and arranged at the outlet of the meat from the auger (); at least one first fixed drawing disc (), the first disc () having a plurality of holes and having the actuation shaft () at least one cylindrical projection (), arranged along the actuation shaft (), provided with at least one circular bearing (), preferably a pair of circular bearings () adapted to stabilize and reduce the forces acting on the actuation shaft (). 11001002001991111110110471200103102103111155101104712001011153515052200100703556021205525202655202021320030020040402006411113. Apparatus for processing vegetables , flours and for processing animal meat for the production of sausages , comprising along the central rotation axis () , a plurality of movable components synergistically rotating along said axis () including: the actuation shaft () , the auger () provided with an axial bearing () , at least one knife () arranged in proximity to the outlet of the meat supplied to the auger () and said knife () being provided with a central portion () in which a faceted central seat () is obtained adapted to fit into the respective seat () present on the actuation shaft () and with a plurality of radial supports () all provided with at least one cutting surface () called cutting blade and having the thickness of said radial support () which is progressively reduced moving away from the center of the knife () , said knife () being positioned inside the cutting group () so that its central portion () and specifically its central faceted seat () is stably maintained in the suitable grooved seat () , present on ...

LIGHT AND EDIBLE STRAW

A light and edible straw includes a tube made of an edible material, microcapsules made of another edible material, and a protective film made of another edible material. The tube includes an internal face, an external face, an upper end face and a lower end face. The microcapsules are inserted in a wall of the tube. The protective film includes an internal portion covering the internal face of the tube, an external portion covering the external face of the tube, an upper annular portion covering the upper end face of the tube, and a lower annular portion covering the lower end face of the tube. Thus, the protective film keeps the tube from liquid. 1. A method for making a light and edible straw comprising the steps of:mixing starch with microcapsules;shaping the mixture into a tube;drying the tube;soaking the tube in wax so that the wax covers the tube.2. The method for making a light and edible straw according to claim 1 , wherein each of the microcapsules is made with a diameter of 30 to 1000 μm.3. The method for making a light and edible straw according to claim 2 , wherein the microcapsules comprise empty microcapsules each of which comprises a wall claim 2 , a space enclosed in the wall claim 2 , and a type of gas filled in the space.4. The method for making a light and edible straw according to claim 3 , wherein the type of gas is air.5. The method for making a light and edible straw according to claim 2 , wherein the microcapsules comprises filled microcapsules each of which comprises a wall claim 2 , a space enclosed in the wall claim 2 , and filling filled in the space.6. The method for making a light and edible straw according to claim 5 , wherein the filling is selected from the group consisting of butter claim 5 , chocolate claim 5 , strawberry jam claim 5 , milk claim 5 , flavored dairy products claim 5 , sweeteners and seasoning.7. The method for making a light and edible straw according to claim 1 , wherein the wax is edible wax coated on the tube.8. ...

METHOD OF PREPARING MINERAL SUPPLEMENTING AGENT, AND MINERAL SUPPLEMENTING AGENT

To prepare a mineral supplementing agent capable of commonly used for a seasoning liquid, a supplement, a cosmetic, an oral cavity washing liquid, a plant growth promoting agent and the like, by using common materials and a common preparation method. 1. A method of preparing a mineral supplementing agent capable of being administered to a human body or a plant , the method characterized by comprising:a first charging step of charging a vessel with part of a prescribed amount of vinegar;a second charging step of charging the vessel, which has been charged with the vinegar, with at least one of garlic, instant coffee, vinegar, and a fruit;a third charging step of charging the vessel, which has been subjected to the second charging step, with at least one of a particulate grain hull, a charred product thereof, and a calcined ash thereof, and mixing the contents of the vessel;a fourth charging step of adding the rest of the prescribed amount of vinegar to the vessel which has been subjected to the third charging step, while stirring the contents of the vessel concurrently with the addition; andan extraction step of separating a liquid component and a solid component in the vessel, after the fourth charging step, and extracting the separated liquid component as a mineral solution.2. The method of preparing a mineral supplementing agent according to claim 1 ,wherein at least one of the garlic in a powdery form, the instant coffee in a powdery form, the vinegar in a powdery form, and a dried powder of a juice of the fruit is used in the second charging step.3. The method of preparing a mineral supplementing agent according to claim 1 , further comprising:a distillation step of further distilling the mineral solution extracted in the extraction step, to produce a substantially tasteless, odorless, and non-colored solution.4. The method of preparing a mineral supplementing agent according to claim 1 , further comprising:a residue extraction step of extracting the solid ...

BIJELS AND METHODS OF MAKING THE SAME

A method of making a bijel includes dispersing surface-active nanoparticles in a ternary liquid mixture. The ternary liquid mixture includes a hydrophilic liquid, a hydrophobic liquid, and a solvent. The ternary liquid mixture is contacted with water. A bijel includes a stable mixture of two immiscible liquids separated by an interfacial layer of colloidal particles. The bijel has temperature-independent stability, and the domain sizes are below one micrometer. 1. A method of making a bijel comprising:dispersing surface-active nanoparticles in a ternary liquid mixture, wherein the ternary liquid mixture comprises a hydrophilic liquid, a hydrophobic liquid, and a solvent; andcontacting the ternary liquid mixture with water.2. The method of claim 1 , wherein the dispersing step is conducted in the presence of one or more surfactants.3. The method of claim 1 , wherein the hydrophobic liquid comprises at least one of diethyl phthalate claim 1 , dimethylphthalate claim 1 , 1 claim 1 ,6-hexanediol diacrylate claim 1 , 1 claim 1 ,6-diacetoxyhexane claim 1 , trimethylolpropane triacrylate claim 1 , dipentaerythritol pentaacrylate claim 1 , triacetin claim 1 , toluene claim 1 , chloroform claim 1 , laurylacrylate claim 1 , butylacrylate claim 1 , decanol claim 1 , styrene claim 1 , and oleic acid.4. The method of claim 1 , wherein at least one of the hydrophilic liquid and the hydrophobic liquid comprises a polymerizable monomer.5. The method of wherein the one or more surfactants and the nanoparticles are oppositely charged.6. The method of further comprising mixing the hydrophilic liquid claim 1 , the hydrophobic liquid and the solvent to form the ternary liquid mixture.7. The method of claim 1 , wherein the hydrophilic liquid comprises a liquid claim 1 , a polymerizable monomer claim 1 , or the combination of a liquid and a polymerizable monomer.8. The method of wherein the hydrophobic liquid comprises a liquid claim 1 , a polymerizable monomer claim 1 , or the ...

Method and Apparatus for Soaking Corn

A method and system for soaking corn and providing masa made from the corn with reduced moisture variations. In one aspect, the method comprises several steps. A first step comprises introducing a first batch of corn and a second batch of corn into a soak tank, providing a combined batch of corn. A second step comprises recirculating water in the soak tank to reduce a spatial temperature gradient in the combined batch of corn. In a second aspect, the system comprises a soak tank, a recirculation conduit and a recirculation conveyor. The soak tank comprises: a top portion, bottom portion, sidewall, recirculation outlet, and recirculation inlet. The recirculation outlet provides a removed stream of water, and the recirculation inlet enables the removed stream of water to be reintroduced to the soak tank, providing recirculation water. The recirculation conduit provides fluid communication from the recirculation outlet to the recirculation inlet. 1. A method comprising:introducing a first batch of corn into a soak tank;introducing a second batch of corn into the soak tank to provide a combined batch of corn, wherein the combined batch of corn comprises the first batch of corn and the second batch of corn, wherein the combined batch of corn comprises corn and water, wherein the combined batch of corn comprises a combined batch volume, and wherein the combined batch of corn comprises a spatial temperature gradient within the combined batch volume;removing at least some of the water from the soak tank to provide a removed stream of water;reintroducing the removed stream of water into the soak tank to provide recirculation water, wherein the recirculation water reduces the spatial temperature gradient in the combined batch of corn;discharging the combined batch of corn from the soak tank after the corn of the combined batch of corn has absorbed water to provide soaked corn.2. The method of claim 1 , wherein the removing at least some of the water comprises removing water ...

LASER CUT EDIBLE DECORATING SHEET AND METHODS OF MANUFACTURE

An edible decoration is laser kiss cut from an edible decorating sheet by optically sensing at least one printed edible design on the edible decorating sheet relative to a laser cutting tool coordinate system and driving a laser along a circuit of cutting locations defined in the laser cutting tool coordinate system. The laser beam forms a separation channel by laser ablation of at least a portion of the edible decorating sheet at the cutting locations while leaving intact the non-adhesive releasable backing upon which the edible decorating sheet rests. 1. A method for cutting an edible design from an edible decorating sheet supported on a non-adhesive releasable backing , the edible decorating sheet including an edible base layer with the edible design printed thereon and an edible moisture barrier cap layer overlaying the edible design , using a laser beam included in a laser cutting tool , the method comprising:sensing the printed edible design on the edible decorating sheet;determining a spatial position for the printed edible design;transforming the spatial position of the printed edible design into a corresponding coordinate system for the laser cutting tool to define a cutting design; andforming a separation channel by laser ablation of at least a portion of the edible base layer and the edible moisture barrier cap layer while leaving the non-adhesive releasable backing intact, wherein the laser beam of the laser cutting tool first removes a portion of the edible moisture barrier cap layer and thereafter removes a portion of the edible base layer as the laser beam travels along a circuit of cutting locations defined by the cutting design, the separation channel thereby defining an edge of the edible design that may be separated from the edible decorating sheet.2. The method of claim 1 , further comprising feeding the edible decorating sheet onto a platen of the laser cutting tool prior to optically sensing the printed edible design claim 1 , and wherein ...

Spray-dried 3-fucosyllactose

Disclosed is a method for the manufacture of a spray-dried powder consisting essentially of 3-fucosyllactose, the spray-dried powder, its use for the manufacture of nutritional compositions, and nutritional compositions containing the spray-dried powder.

METHOD FOR PREPARING CORDYCEPS MILITARIS NANO-COMPOSITE POWDER WITH PROTEIN-POLYSACCHARIDE COMPLEX COACERVATION STABILITY

A method for preparing nano-composite powder with protein-polysaccharide complex coacervation stability. The method includes sorting, drying, crushing suspending ultrafine powder, emulsifying primarily, re-emulsifying, adjusting pH value and conducting spray drying. The emulsion stability after primary emulsification is not high, so re-emulsification technology is increased, and lactalbumin with higher emulsifying property and higher nutritional value are adopted as enhanced emulsifier, thus enhancing stability of an emulsifying system. The network envelopment stability of polysaccharide colloidal xanthan gum or kudzu powder is used to consolidate the stability of the emulsifying system, and a Pickering emulsifying system with multilayer of solid particle stability is constructed. The system has high stability and can effectively and organically combine fully pulverized components of into microcapsule composite powder, and the powder has good dispersity and has higher degree of homogenization after being dissolved in the water. 1Cordyceps militarisCordyceps militaris. A method for preparing nano-composite powder with protein-polysaccharide complex coacervation stability , comprising sorting , drying , pulverizing , suspending ultrafine powder , emulsifying primarily , re-emulsifying , adjusting pH value and conducting spray drying as follows:{'i': Cordyceps militaris', 'Cordyceps militaris, '(1) sorting: selecting fruiting body without damage and with bright color as raw material, and quick-freezing at the temperature of −40° C. after tidying and cleaning, to obtain a quick-frozen fruiting body;'}{'i': Cordyceps militaris', 'Cordyceps militaris, '(2) drying: first conducting microwave drying on the quick-frozen fruiting body prepared in step (1), and then conducting vacuum freeze drying, to prepare a dried fruiting body with less than 5% of wet base moisture contents, wherein the microwave power is 500 W, the microwave heating time is 10 s, the vacuum freeze drying ...

Laser cut edible decorating sheet and methods of manufacture

An edible decoration is laser kiss cut from an edible decorating sheet by optically sensing at least one printed edible design on the edible decorating sheet relative to a laser cutting tool coordinate system and driving a laser along a circuit of cutting locations defined in the laser cutting tool coordinate system. The laser beam forms a separation channel by laser ablation of at least a portion of the edible decorating sheet at the cutting locations while leaving intact the non-adhesive releasable backing upon which the edible decorating sheet rests.

METHOD OF PREPARING SEAWEED EXTRACT FROM EUCHEUMA SEAWEED, ITS UTILIZATION IN PROCESSED MEATS AND A METHOD IN MAKING MEAT GELS TO SEAWEED EXTRACT FUNCTIONALITY

A method for preparing seaweed extract from Eucheuma seaweed wherein the finished product did not undergo alkali modification. The seaweed extract produced in this method was tested as a binder in 50% extended restructured ham. The results demonstrate the binding capability of the seaweed extract in meat systems. A method was then developed to monitor the quality of the finished seaweed extract in terms of protein reactivity. The measurement of the extract's functionality was done using a benchtop modelling system similar to the production of processed meat whereby the method generates what is called meat gels. 1. An alkali-free method of preparing seaweed extract from Eucheuma seaweed comprising:(a) washing or rinsing dried Eucheuma seaweed with water; and then(b) soaking the Eucheuma seaweed with dilute salt solution.2. The method in further comprising:(c) chopping the soaked iEucheuma seaweed into smaller size;(d) sterilizing and deodorizing the resultant chopped Eucheuma seaweed;(e) washing the sterilized and deodorized Eucheuma seaweed;(f) drying the resultant washed Eucheuma seaweed using a mechanical dryer;(g) grinding the resultant dried Eucheuma seaweed into an alkali-free powder;(h) packaging the resultant alkali-free powder into bags.3. The method of further including recycling the water used in step (e) into step (a).4. The method of wherein step (d) is carried out for 30 to 45 minutes with a solution of sodium hypochlorite or hydrogen peroxide at a concentration of 50 to 300 ppm.5. The method in wherein chopping step (c) is carried out with a high speed mechanical chopper or cutter and the smaller size is 2 to 4 cm.6CottoniiSpinosum.. The method in wherein the Eucheuma seaweed is Eucheuma or Eucheuma7. The method of wherein the dilute salt solution in step (b) is an aqueous solution of potassium chloride salt at a concentration of 1% to 10% by weight.8. The method of wherein the rinsing or washing step (a) is carried in 20 to 30 minutes.9. The method of ...

SYSTEM AND METHOD FOR PREPARING READY-TO-EAT PLANT BASED FOODS

Embodiments described herein provide a shelf-stable plant-based foodstuff composition having organic chickpea flour, salt, organic beet flour and flavoring agents. Each ingredient of the composition, when mixed with a leavening agent act as a meat substitute, such as a substitute for ground beef which may be used in a variety of recipes. 1. A plant-based composition formulated as a foodstuff comprising:a first plant-derived flour;a salt;a coloring agent;a plurality of flavoring agents;wherein the first plant-derived flour, the salt, the coloring agent, and the plurality of flavoring agents are mixed to form a plant-based composition having intermediate moisture, andwherein the plant-based composition is shelf-stable.2. The foodstuff of claim 1 , further comprising a leavening agent.3. The foodstuff of claim 2 , wherein the leavening agent is water.4. The foodstuff of having between 10-50% protein by-weight.5. The foodstuff of claim 4 , wherein the protein is extruded from a plant to form the first plant-derived flour.6. The foodstuff of claim 5 , wherein the first-plant derived powder is finely ground and sifted to aid in aesthetics.7. The foodstuff of claim 6 , wherein the plant-derived flour is sprouted organic chickpea flour.8. The foodstuff of having between 0-10% fats by-weight.9. The foodstuff of having between 0-20% dietary fiber by-weight.10. The foodstuff of having between 0-30% sugars by-weight.11. The foodstuff of claim 1 , wherein the coloring agent is a second plant-derived flour.12. The foodstuff of claim 11 , wherein the second plant-derived flour is organic beet flour to mimic a beef-like color.13. A method of preparing a plant-based composition into a foodstuff comprising the steps of:grinding a plurality of flavoring agents;sifting the plurality of flavoring agents;mixing a first plant-derived flour, a salt, a coloring agent, and the plurality of flavoring agents to form a shelf-stable plant-based composition having intermediate moisture to produce ...

APPARATUS AND METHOD FOR PRODUCING A THREE-DIMENSIONAL FOOD PRODUCT

A freeform fabrication system for the production of an edible three-dimensional food product from digital input data is disclosed. Food products are produced in a layer-by-layer manner without object-specific tooling or human intervention. Color, flavor, texture and/or other characteristics may be independently modulated throughout the food product. 120-. (canceled)21. A method for making an edible component , comprisingdepositing successive layers of an unbound powder food material according to digital data that describes the edible component; andapplying to one or more regions of each of the successive layers of food material one or more edible binders that bond the food material at said one or more regions to form said edible component,wherein the digital data describes sequential cross-sectional layers of the edible component, the cross-sectional layers comprising a plurality of voxels, andwherein proximal voxels of the plurality of voxels vary in food material composition, color, flavor, or a combination thereof.22. The method of claim 21 , wherein the sequential cross-sectional layers are generated from CAD data.23. The method of further comprising applying to one or more of the regions of one or more of the successive layers of food material one or more additional edible solutions.24. The method of claim 23 , wherein the one or more additional edible solutions and the one or more edible binders are applied to the food material simultaneously.25. The method of claim 23 , wherein the one or more additional edible solutions and the one or more edible binders are applied to the food material sequentially.26. The method of claim 23 , wherein two or more of the additional edible solutions are combined with one another prior to their application to the food material.27. The method of claim 26 , wherein the two or more additional edible solutions are manually combined with one another.28. The method of claim 21 , wherein the food material of one or more of the ...

METHOD FOR THE PRODUCTION OF AN EDIBLE OBJECT BY POWDER BED (3D) PRINTING AND FOOD PRODUCTS OBTAINABLE THEREWITH

The present invention relates to a method for the production of an edible object, comprising providing an edible powder composition and at least one edible liquid, wherein the edible powder composition comprises a water soluble protein, a hydrocolloid and a plasticizer, and subjecting said composition to powder bed printing by depositing the edible liquid by spraying it onto the powder and thereby obtaining the edible object. Also food products obtainable with the method of the invention, particularly, a pasta, a cake object and a protein bar are disclosed. 1. A method for the production of an edible object , comprising providing an edible powder composition and at least one edible liquid , wherein the edible powder composition comprises a water soluble protein , a hydrocolloid and a plasticizer , and subjecting said composition to powder bed printing by depositing the edible liquid onto the powder in layer-wise manner and thereby obtaining the edible object.2. The method according to claim 1 , wherein the edible powder composition comprises at least 0.1 wt. % of the hydrocolloid claim 1 , based on the total dry weight of the composition.3. The method according to claim 1 , wherein the water soluble protein is selected from the list consisting of albumin claim 1 , whey claim 1 , casein claim 1 , ovalbumin claim 1 , gelatin and mixtures thereof.4. The method according to claim 1 , wherein the hydrocolloid is a polysaccharide selected from the list consisting of guar gum claim 1 , locust bean gum claim 1 , gum arabic claim 1 , konjac gum claim 1 , carrageenan gum claim 1 , alginates claim 1 , agar claim 1 , gellan gum claim 1 , pullulan claim 1 , xanthan gum claim 1 , cellulose claim 1 , carboxymethylcellulose claim 1 , methylcellulose claim 1 , mannans claim 1 , galactomannans claim 1 , xyloglucans claim 1 , glucomannans claim 1 , arabinoxylans claim 1 , β-glucan claim 1 , arabinogalactan claim 1 , pectins claim 1 , fructans claim 1 , chitin and mixtures thereof.5. ...

Solid Drink for Keeping Balanced Constitution and Processing Method Thereof

Provided is a solid drink for keeping balanced constitution. The solid drink includes the following components of raw materials in parts by weight: mulberry 24-58, ginkgo 10-30, lily 30-51, gorgon euryale seeds 30-50, Chinese yam 29-49, semen sesami nigrums 31-48, dried orange peel 15-35, dextrin 37-70, maltodextrin 15-39, soluble starch 17-40, and aspartame 0.1-0.25. The solid drink is easy to manufacture, and all the raw materials used are medicine materials of medicinal and edible dual purposes, and all the excipients used also satisfy national standard GB2760-2011 (National Food Safety Standard for Uses of Food Additives). It is safe to eat (drink) and suitable for long-term consumption, with certain effects in keeping balanced constitution. Moreover, the processing process is suitable for industrial mass production.

METHOD AND DEVICE FOR PRODUCING FOOD PRODUCTS, IN PARTICULAR SLEEVELESS PRODUCTS OF A SPECIFIC FORM

The present disclosure relates to a method and a device for producing food products, in particular sleeveless products of a specific form with the following steps: entry of form parameters, display of the form of the food product as a function of the entered form parameters as a 2D or 3D graphic, calculation of process parameters as a function of the entered form parameters. 1. A method for producing food products that are sleeveless products of a specific form , comprising:receiving entry of form parameters,displaying of a form of a food product as a function of the entered form parameters as a 2D or 3D graphic, andcalculating corresponding process parameters as a function of the entered form parameters.2. The method according to claim 1 , wherein the form of the food product is displayed graphically as the function of the entered form parameters claim 1 , and wherein the corresponding process parameters are calculated subsequently.3. The method according to claim 1 , wherein the form of the food product is displayed graphically as the function of the entered form parameters claim 1 , and wherein the corresponding process parameters are calculated at the same time.4. The method according to claim 1 , wherein the process parameters are calculated as the function of the entered form parameters claim 1 , and wherein the form of the food product is displayed graphically afterwards.5. The method according to claim 1 , wherein the graphically displayed form of the food products is modifiable by entering changed form parameters and that a changed graphic display occurs and that respectively changed process parameters are calculated on the basis of the changed form parameters.6. The method according to claim 1 , wherein claim 1 , if it is determined that the food product is to be produced on the basis of a specific displayed form claim 1 , a confirmation is entered after which the food will be produced.7. The method according to claim 1 , wherein at least one parameter of ...

METHOD AND APPARATUS FOR PRODUCING ELONGATE FOODSTUFFS

A method for producing elongate foodstuff, such as noodles and pasta, in which dough is mixed, and the mixed dough is compressed between pair of rollers (), wherein the mixed dough is fed between single pair of rollers () for compression, and the dough passed between the pair of rollers is lead back between the pair of rollers with at least two belt conveyers (). Also disclosed is an apparatus () implementing such a method. 1444467446. A method for producing elongate foodstuff , such as noodles and pasta , in which dough is mixed , and the mixed dough is compressed between pair of rollers ( , ′) , in which the mixed dough is fed between single pair of rollers ( , ′) for compression , and the dough passed between the pair of rollers is lead back between the said pair of rollers with at least two belt conveyers ( , ) , wherein the compression of dough between the said pair of rollers ( , ′) takes place in two stages , wherein in the first stage the dough is compressed and elongated by the pair of rollers to form a continuous belt of dough passing through the pair of rollers , and in second stage the first conveyer belt () after the pair of rollers is moved at least partially away from the pair of rollers leaving part of the length of the continuous belt of dough hanging while the belt of dough continues to be compressed between the pair of rollers , and simultaneously a gradual decreasing of the distance between the rollers of the pair of rollers is started.24445. A method according to claim 1 , wherein after the second compression stage the continuous belt of dough is cut transversely in relation to the length direction of the continuous belt of dough against one of the rollers (′) of the pair of rollers ( claim 1 , ′) with a cutter ().3. A method according to claim 2 , wherein after the cutting of the continuous belt of dough the belt of dough is cut lengthwise to strips.41446744644. An apparatus () for producing elongate foodstuff claim 2 , such as noodles and ...

Three Dimensional Printing of Biotic Material Originated from Swiftlet Edible Bird Nest

A system and method of printing a biotic material based object from a biotic material originated from swiftlet's edible bird nest, includes providing parameters of an object for printing; controlling a deposition of a fluid biotic material comprising a blend of water and nanometre-sized and/or micrometre-sized swiftlet edible bird nest particles to form the said object, wherein at least an outer surface region of the fluid biotic material is converted to a solid or semi-solid region after deposition & dehydration; and controlling a dehydration of said deposited fluid biotic material by accurately exposing the said deposited fluid biotic materials to a controlled environment. During and/or after the fluid biotic material deposition, an ultra-low humidity air stream is specifically channelled onto the freshly deposited fluid biotic material to accelerate the dehydration process and minimise the deposited biotic material based object or structure from deforming.

RAW GRAIN FORTIFICATION SYSTEM AND PROCESS

The present invention provides a grain fortification system. The said system comprises a plurality of fortification tanks each containing at least one fortifying solution. The system further includes a homogenizer connected to the plurality of fortification tanks, wherein the homogenizer is adapted to receive at least one fortifying solution from the said plurality of fortification tanks to produce a homogenized fortification solution. The system further includes a fortification reactor connected to the said homogenizer. The said fortification reactor is adapted to receive the said homogenized fortification solution from the homogenizer, is adapted to receive the raw food grains, and react the said homogenized fortification solution with the said raw food grains to produce fortified grains by degassing the raw food grains at a preset degassing condition and adsorbing the said homogenized fortification solution on the degassed raw food grains in predefined controlled ambient adsorption conditions to produce fortified grains. The system further includes a fortification solution collection tank connected to the said fortification reactor at one end and to the said homogenizer at another end, wherein the said fortification solution collection tank is adapted to collect, store and recirculate a leftover fortification solution from the said fortification reactor to the said homogenizer. Also, disclosed is a process for grain fortification. 1. A grain fortification system , wherein the said system comprises:a plurality of fortification tanks each containing at least one fortifying solution;a homogenizer connected to the plurality of fortification tanks, wherein the homogenizer is adapted to receive at least one fortifying solution from the said plurality of fortification tanks to produce a homogenized fortification solution; receive the said homogenized fortification solution from the homogenizer,', 'receive a predetermined quantity of raw food grains, and', 'react the ...

PROCESSOR TRAY AND METHOD OF PACKING

Processor tray for displaying tubular meat products in an arcuate configuration, and designed to help guide the packer to mold and place curved meat products in the tray. The filled tray is wrapped in film, and the configuration of the filled tray maintains the film taut to avoid leakage. The tray includes a rectangular upper shaped cavity, and a plurality of curved recessed pockets extend below the upper cavity to define a lower cavity. The tray is designed to provide structural rigidity that resists warping and breakage, thus enabling the overwrapped tray to be handled, shipped, and displayed with minimal leakage or breakage. In some embodiments the tray includes features that facilitate de-nesting of a stack of empty trays, and is adapted to facilitate movement of the wrapped package on a moving conveyor line. The tray is easy to manufacture and provides a lightweight and cost effective packaging product. Preferably the tray has a rectangular shape that provides for consistent wrapping strength and can be handled on standard processing equipment. 1. A molded plastic overwrap tray for displaying each of a plurality of elongated tubular meat products , that normally maintain a substantially straight shape , in a curved configuration in the tray , the tray comprising:an integrally formed plastic foam tray having a base cavity and an upper cavity;the upper cavity forming an open top end of the tray and comprising opposing first and second elongated sidewalls and opposing first and second end walls, the sidewalls and end walls being a connected by rounded corners to form a rectangular shaped upper cavity;a plurality of curved recessed pockets extending below the upper cavity to define the base cavity, each pocket having an elongated curved configuration adapted to receive a normally straight elongated tubular meat product after it has been bent in the curved configuration of the pocket, wherein a lower portion of the tubular meat product is disposed in the curved ...

METHOD OF SPIRALLY CUTTING MEAT SLICES

A method of cutting a meat portion to make a plurality of meat slices according to exemplary aspects includes cutting the meat portion in a planar spiral pattern, thereby creating an elongated strip, wherein the planar spiral pattern comprises a curve on a two-dimensional plane coincident with a substantially planar surface of the meat portion. 1. A method of cutting a meat portion to make a plurality of meat slices , comprising:cutting the meat portion in a planar spiral pattern, thereby creating an elongated strip,wherein the planar spiral pattern comprises a curve on a two-dimensional plane coincident with a substantially planar surface of the meat portion.2. The method of claim 1 , whereinthe meat portion is a pork belly having a lean side as a top face and a skinned side as a bottom face or having the lean side as the bottom face and the skinned side as the top face, andthe planar spiral pattern is in a plane substantially parallel with both the top face and the bottom face.3. The method of claim 1 , wherein the meat slices comprise bacon slices.4. The method of claim 1 , wherein the cutting begins at a first point at an interior of the meat portion and proceeds to a second point at an edge of the meat portion.5. The method of claim 4 , wherein the cutting proceeds continuously in the planar spiral pattern from the first point to the second point.6. The method of claim 1 , wherein the cutting begins at a first point at an edge of the meat portion and proceeds to a second point at an interior of the meat portion.7. The method of claim 6 , wherein the cutting proceeds continuously in the planar spiral pattern from the first point to the second point.8. The method of claim 2 , wherein the cutting comprises cutting through an entire thickness of the meat portion claim 2 , wherein the thickness is from the top face to the bottom face.9. (canceled)10. The method of claim 1 , further comprising cutting the elongated strip at a plurality of slicing positions to form a ...

VEGETABLE-BASED SLICES FOR IMPROVED NUTRITION AND METHODS OF MAKING

The present invention offers an intentional use of a slice as a system for the deliberate delivery of vegetable or fruit servings. The slice comprises the use of whole vegetable powders, whole fruit powders or a combination thereof as a highly concentrated source of vegetable or fruit material. In addition, the formulation provides for desirable organoleptic properties which over-come the negative texture and flavor qualities generally associated with vegetable powders and or fruit powders. 1. A method of making a vegetable-based foodstuff comprising:weighing an amount of a vegetable-derived composition.2. A method of making a fruit-based foodstuff comprising:weighing an amount of a fruit-derived composition.3. A fabricated , vegetable-based slice comprising a vegetable source.4. A fabricated , fruit-based slice comprising a fruit source.5. A fabricated slurry or mixture comprising a weighed amount of a vegetable composition or a fruit composition or a combination thereof in a container for use in “3D Printing” or “Additive Manufacturing” machines to make the foodstuff in various forms.6. A method of making foodstuff in a 3D configuration comprising:applying a vegetable composition or a fruit composition or a combination thereof to a 3D Printing process or Additive Manufacturing process. The present invention relates generally to a fabricated foodstuff, more specifically to portioned, nutritious meal slices which can provide significant vegetable content. The present invention is an improvement over current sandwich or burger condiments by intentionally providing the high nutritive quality of vegetables while overcoming the reluctance of the consumer to include a significant quantity of vegetables to his overall diet. These slices may be applied to sandwiches, burgers and other dishes with enclosed condiments and ingredients, such as wraps, filled muffins, filled croissants, pitas, quesadillas, tacos, turnovers, filled pies, filled crepes or omelets; or open-faced ...

RETAINER FOR A DECORATIVE EDIBLE STRUCTURE

A retainer for temporarily holding in place a pair of inclined roof panels of a decorative edible structure includes a first hook surface on a body for engaging a first lower edge of a first inclined roof panel and a second hook surface on the body for engaging a second lower edge of a second inclined roof panel. The first and second hook surfaces are spaced apart from each other along the body, and when in use, the body holds the first and second hook surfaces in engagement with the first and second lower edges. Decorative edible structures using such retainers, a kit of parts including such retainers, and corresponding methods of constructing decorative edible structures using such retainers are also disclosed. 1. A method for assembling a pair of roof panels to a front wall and a back wall of a decorative edible structure , wherein each of the front and back walls has a first inclined upper edge and second inclined upper edge defining a peak , the method comprising:a) applying a first bead of edible adhesive to each of the first inclined upper edges of the front and back walls;b) after step (a), and before the first bead of edible adhesive sets, placing a first roof panel on the first bead of edible adhesive;c) applying a second bead of edible adhesive to each of the second inclined upper edges of the front and back walls;d) after step (c), and before the second bead of edible adhesive sets, placing a second roof panel on the second bead of edible adhesive; ande) mounting a retainer to the decorative edible structure in engagement with the first and second roof panels to hold the first and second roof panels in position on the first and second edges at least until each of the first and second beads of edible adhesive has set.2. The method of claim 1 , wherein after each of the first and second beads of edible adhesive has set claim 1 , the retainer is removed without displacing either of the first and second roof panels.3. The method of claim 1 , wherein after ...

APPARATUS, SYSTEM AND METHOD FOR SEARING, FLATTENING, AND BROWNING FOOD PRODUCTS

An apparatus, system and method are provided for flattening and searing a food product wherein a searing and flattening roller is heated to a temperature of at least 600° F. and the heated searing and flattening roller is used to sear an upper surface of the food product and produce a flatter thickness profile of the food product by contacting and applying a pressing force to the upper surface of the food product. Alternatively, the roller can be a flattening and steam ejection roller which flattens the food product and sterilizes the upper surface of the product. 1. An apparatus for flattening and searing a food product comprising:a housing;a conveyor having a carrying run extending into the housing for continuously carrying the food product;a flattening and scaring roller which is rotatably positioned laterally in the housing with respect to the carrying run of the conveyor, the flattening and searing roller having an outer contacting and searing surface; andone or more heating elements which heat the outer contacting and searing surface of the flattening and searing roller to a temperature of at least 600° F.,a height of the flattening and searing roller being adjustable to form a pressing gap beneath the flattening and searing roller of a height wherein, as the carrying run of the conveyor delivers the food product into the pressing gap, the outer contacting and searing surface of the flattening and searing roller contacts and applies a pressing force to an upper surface of the food product so that the flattening and searing roller both (i) sears the upper surface of the food product and (ii) produces a flatter thickness profile of the food product.2. The apparatus of further comprising a drive motor directly or indirectly linked to the flattening and searing roller to drive the flattening and searing roller in a direction of rotation.3. The apparatus of wherein the one or more heating elements comprises a blue ribbon flame burner positioned adjacent to the ...

GEL-COMPRISING CARTRIDGE FOR THE PREPARATION OF CONFECTIONERY

The invention generally relates to a cartridge comprising a gel. The invention further relates to a process for the preparation of an item of confectionery, an item of confectionery, a kit, the use of a cartridge for preparing an item of confectionery, a gel, and a process for preparing an item of confectionery via a data connection. The invention relates to a cartridge comprising the following cartridge components: a. a container having an internal volume; b. a gel comprising: i. a hydrocolloid, and ii. a sweetener different to the hydrocolloid; wherein the gel is not a fluid. 1. A cartridge comprising:a. a container having an internal volume; and i. a hydrocolloid, and', 'ii. a sweetener different to the hydrocolloid;', 'wherein the gel is not a fluid., 'b. a gel comprising2. The cartridge according to claim 1 , wherein the hydrocolloid is a poly sugar.3. The cartridge according to claim 1 , wherein the gel comprises an acid.4. The cartridge according to claim 1 , wherein the gel has the following properties:a. the gel becomes a paste upon heating to 80° C., wherein the paste is more fluid than the gel; andb. the paste becomes a further gel upon subsequent cooling to below 10° C., wherein the further gel is not a fluid.5. The cartridge according to claim 1 , wherein the hydrocolloid is a pectin.6. The cartridge according to claim 1 , wherein the gel satisfies one or more of the following criteria:a. a Shore hardness A ranging from about 1 to about 70, measured at 25° C.;b. a complex viscosity ranging from about 2000 to about 10000 Pa·s;c. a loss modulus ranging from about 4000 to about 20000 Pa;d. a storage modulus ranging from about 20000 to about 70000 Pa.7. A process for preparing an item of confectionery comprising:{'claim-ref': {'@idref': 'CLM-00001', 'claim 1'}, 'a. heating the cartridge of to turn the gel into a paste, wherein the gel is not a fluid and wherein the paste is more fluid than the gel;'}b. ejecting the paste from the cartridge to obtain a ...

APPARATUS FOR PROCESSING ORGANIC PRODUCTS AND OTHER MATERIALS

Apparatus for processing organic material is disclosed which breaks down the inedible components of fruit and vegetables (core, skin, pips, pithy material) into an edible substance with a cream-like consistency. The apparatus includes a piston in a barrel for pressurizing the material and forcing it through a passage having a number of end-to-end sections which are at right angles to one another. There is an impact surface at the end of each section on which the flowing material impacts. The sections can be between a sleeve having sections of different diameters and a bobbin the outer surface of which is stepped to match the inner surface of the sleeve. 1. Apparatus for processing organic products or other materials which comprises a passage having a series of communicating sections each of which has an inlet end and an outlet end and each of which is at an angle with respect to the section which precedes it , an impact wall at the outlet end of each section , and means for pressurizing said material so that , in use , it flows into the inlet end of the first section of said passage , emerges from the outlet end of the first section , impacts on the impact wall at the outlet end of the first section , changes direction and then flows into the second section.2. Apparatus according to claim 1 , wherein said sections are at right angles to one another.3. Apparatus according to and which comprises a sleeve with an internally stepped bore to provide alternating axially facing surfaces and inwardly facing surfaces the dimensions of which increase from one end of the bore to the other claim 1 , and a bobbin which matches the shape of the bore and has axially facing surfaces alternating with outwardly facing surfaces claim 1 , the dimensions of the outwardly facing surfaces increasing from one end of the bobbin to the other claim 1 , there being gap between each outwardly facing surface of the bobbin and the inwardly facing surface of the sleeve which lies outwardly of it.4 ...

Hard bouillon tablet

The invention relates to a hard bouillon tablet and to a process for the production of a hard bouillon tablet wherein a chicken fat having a total saturated fat content of 48 to 72 wt % (based on weight of total fat); and wherein the chicken fat comprises the fatty acids C16:0 in the range of 36 to 55 wt % (based on weight of total fat) and C18:0 in the range of 11 to 19 wt % (based on weight of total fat) is used.

Compositions for Oral Administration to Animals, Processes for Obtaining the Same and the Uses Thereof

The present invention concerns a solid, palatable composition and its preparation process which, relative to the total weight of the composition, comprises: 5 to 30%, preferably 8 to 20% by weight of at least one fat chosen from among a liquid oil, a fat, wax or mixture thereof, the liquid oil not to represent more than 8% by weight of the composition; 0.001 to 85% by weight of at least one active substance; and 20 to 95%, preferably 40 to 70% by weight of at least one palatable material, for use thereof as medicinal product, nutraceutical or food supplement, for oral administration to mammals, except man, in particular for domestic animals such as dogs, cats or horses. The said solid composition is obtained by mixing the components, vaporising the fats, calibrating the dry, fluid granular material and compressing the granular material in a stock cube press.

FOOD PREPARATION DEVICES, SYSTEMS, AND METHODS

A food preparation device is disclosed. The food preparation device can include an ingredient combining apparatus to introduce a fluid food ingredient and a solid food ingredient to one another within a package. The food preparation device can also include a mixing apparatus to mix the fluid food ingredient and the solid food ingredient to form a food mixture in the package. In addition, the food preparation device can include a forming apparatus to form the food mixture into a predetermined shape within the package. 1. A food preparation device , comprising:an ingredient combining apparatus to introduce a fluid food ingredient and a solid food ingredient to one another within a package;a mixing apparatus to mix the fluid food ingredient and the solid food ingredient to form a food mixture in the package; anda forming apparatus to form the food mixture into a predetermined shape within the package.2. The device of claim 1 , wherein the ingredient combining apparatus comprises a pressurized fluid source fluidly coupleable to the package to provide pressurized fluid to one of the compartments to break the frangible seal.3. The device of claim 1 , further comprising a package securing mechanism to secure the package during operation of the food preparation device.4. The device of claim 3 , wherein the package securing mechanism comprises a fluid port configured to interface with the package to fluidly couple the pressurized fluid source and the package.5. The device of claim 3 , wherein the package securing mechanism comprises a clamp configured to engage a portion of the package.6. The device of claim 5 , wherein at least a portion of the clamp is movable to accommodate inflation of the package by a pressurized fluid.7. The device of claim 1 , wherein the mixing apparatus comprises an orbital shaker.8. The device of claim 1 , wherein the mixing apparatus further comprises a package support to provide support for the package while forming the food mixture.9. The device ...

Severing apparatus for severing a string of pasty foodstuff material

Severing apparatus ( 1 ) for severing a string of pasty foodstuff material, in particular of meat or doughs, into individual portions, comprising a movable and drivable severing knife ( 2, 2′ ) having a knife edge ( 12 ), and at least one preferably stationary shear bar ( 8, 8′ ) associated with the severing knife ( 2, 2′ ). The knife edge ( 12 ) of the severing knife ( 2, 2′ ) has a cutting edge ( 20, 20′ ) which is at least portion-wise concavely curved in the longitudinal direction of the severing knife.

Machine for making and dispensing liquid or semi-liquid food products

A machine for making and dispensing liquid or semi-liquid food products, includes, in combination:a container for containing liquid or semi-liquid products;a thermal treatment cylinder contained inside the container and having an axis that is inclined relative to the vertical;a stirrer mounted to the outside of the thermal treatment cylinder;a thermal system including a heat exchanger associated with the thermal treatment cylinder, wherein the container for containing liquid or semi-liquid products is defined by a first, inside wall and a second, outside wall, the first, inside wall and the second, outside wall forming between them a gap that is not affected by the liquid or semi-liquid products.

VENTURI EFFECT TECHNOLOGY ON A FOOD PRODUCT MOLDING MACHINE

An apparatus and method for creating a venturi effect in a food product molding machine. The venturi effect accelerates food product in order to cause the product to be stretched aligning the fibers of the product.

METHOD FOR THE PRODUCTION OF AN EDIBLE OBJECT USING SLS

The present invention provides a method for the production of an edible object, comprising providing an edible powder composition suitable for selective laser sintering and an edible liquid, and subjecting said composition to selective laser sintering (SLS) to obtain the edible object. The invention can be used to produce food products using SLS, such as a pasta, a bakery product, a dry mix for beverage, an instant soup or a confectionary product, among others.

FOODSTUFF SIEVE STATION

A foodstuff sieve station includes a hopper to pour floury foodstuff and an electrically-operated sifting assembly beneath the hopper to receive the foodstuff and sift it for separating dough balls and/or other impurities from still-usable foodstuff and convey them into two distinct containers. The sifting assembly includes a hopper-shaped casing having an upper inlet underneath an outlet of the hopper. A bell-shaped, rotatable sieve is housed/recessed inside the casing and has-an axis tilted with respect to the vertical and an upward mouth underneath the outlet to receive foodstuff coming from the hopper. An electric motor assembly rotates the sieve about the axis. The sieve prevents the foodstuff having a grain size higher that a threshold value to flow through its body, and has an inwardly protruding assembly that projects from the inner surface and extends on a helical-shaped path from the bottom of the sieve to the mouth of the sieve. 116. A foodstuff sieve station () comprising a sifting assembly () which is structured to receive a floury foodstuff preparation to be sifted , and to sift said floury foodstuff preparation for separating the dough balls and/or other impurities from the still-usable floury foodstuff preparation;{'b': 1', '6, 'claim-text': [{'b': 15', '16', '15, 'a substantially hopper-shaped, outer casing () which is arranged with the upper inlet mouth () of the casing () faced upwards to receive the floury foodstuff preparation to be sifted;'}, {'b': 18', '15', '18, 'a substantially bell-shaped, rotatable sieve member () which is housed/recessed inside said substantially hopper-shaped, outer casing () substantially coaxial to a given reference axis (A) tilted to the vertical by an angle (α) greater that 0° and lower that 90°; with the mouth of the bell-shaped sieve member () faced upwards, so as to receive the floury foodstuff preparation to be sifted; and'}, {'b': 20', '18, 'a motor assembly () which is capable of driving into rotation the bell- ...

Method for operating a food printer, and also associated food printer and associated domestic appliance

The invention relates to a method for operating a food printer, and also to a food printer having a mounting apparatus which is designed to mount the food printer in a treatment compartment of a domestic appliance, in particular in a cooking compartment of a domestic oven and/or in a refrigeration compartment of a domestic refrigerator, and the invention relates to a domestic appliance, in particular a domestic oven and/or a domestic refrigerator, having an electrical interface which is designed to electrically connect a food printer of this kind to the domestic appliance, in particular to the domestic oven and/or to the domestic refrigerator, and/or to actuate said food printer.

VISCOUS FOOD PRODUCT GRINDING AND DISPENSING SYSTEM

A viscous food dispensing system includes a chute inlet configured to funnel particulate food product into a sleeve and a transport device having an over-center cutout. The transport device is configured to rotate within the sleeve to convey the particulate food product. A processing surface extends downward from the chute inlet towards a curved base of the sleeve along a portion of the transport device. The processing surface is spaced laterally apart from the transport device to define a processing zone between the processing surface and the transport device. The particulate food product is processed as the particulate food product is captured between a leading edge of the over-center cutout and the processing surface while the transport device is rotating.

Continuous shaping machine for bean curds

In a continuous shaping machine for bean curds which is equipped with a pair of endless filter cloth belts that are an upper filter cloth belt and a lower filter cloth belt to circulate outside and a pair of endless conveyors that are an upper conveyor and a lower conveyor to circulate inside, and which compression-shapes curdled soymilk by conveying the curdled soymilk while sandwiching the curdled soymilk between the upper filter cloth belt and conveyor and the lower filter cloth belt and conveyor, the continuous shaping machine includes: heating units which perform heating sterilization in prescribed ranges of a return process that corresponds to regions, from a termination portion of a conveyance passage where the curdled soymilk is sandwiched to a start position of the conveyance passage, of circulation routes of the filter cloth belts.

APPARATUS FOR INSCRIBING PATTERN ON FOOD ITEM

An apparatus includes a positioning assembly configured to spatially position the food item relative to the memory assembly. A receiver assembly is configured to be positioned relative to the positioning assembly and the food item to be spatially positioned by the positioning assembly. An inscribing assembly is configured to be positioned relative to the positioning assembly and the food item to be spatially positioned the positioning assembly. A control assembly is configured to urge the inscribing assembly to inscribe the perceptible pattern on the food item in accordance with an image data unit corresponding to a perceptible pattern to be inscribed, at least in part, on a food item. 1. An apparatus , comprising:a positioning assembly configured to spatially position a food item; anda receiver assembly configured to be positioned relative to the positioning assembly and the food item to be spatially positioned by the positioning assembly; andan inscribing assembly configured to be positioned relative to the positioning assembly and the food item to be spatially positioned the positioning assembly; anda control assembly configured to be operatively interfaced with the positioning assembly, the receiver assembly and the inscribing assembly; andthe control assembly also configured to urge the inscribing assembly to inscribe a perceptible pattern on the food item in accordance with an image data unit.2. The apparatus of claim 1 , wherein:the positioning assembly includes a conveyor assembly, and the conveyor assembly is configured to receive and convey the food item along a direction; andthe control assembly is further configured to execute a first operation including transmitting, to the conveyor assembly, a conveyor command configured to urge the conveyor assembly to convey the food item along the direction toward an emission zone, and then to convey the food item toward an inscription zone.3. The apparatus of claim 1 , further comprising:a transmitter assembly ...

Potato Piercing Assembly

A potato piercing assembly for preparing a potato to be cooked in a microwave oven includes a first dish that may have a potato positioned therein. A plurality of first spikes is provided and each of the first spikes is coupled to the first dish. Each of the first spikes pierces the potato when the potato is positioned in the first dish thereby preparing the potato to be cooked in a microwave oven. A second dish is hingedly coupled the first dish. The second dish is selectively positioned in a closed position such that each of the first dish and the second dish enclose the potato. A plurality of second spikes is provided and each of the second spikes is coupled to the second dish. In this way each of the second spikes pierces the potato when the second dish is closed. 1. A potato piercing system comprising:a potato;a first dish, said potato being positionable in said first dish;a plurality of first spikes, each of said first spikes being coupled to said first dish;a second dish being pivotally coupled to said first dish, said second dish being selectively positioned in a closed position wherein each of said first dish and said second dish enclose the potato, said second dish being biased into an open position;a plurality of second spikes, each of said second spikes being coupled to said second dish wherein each of said second spikes is configured to pierce the potato when said second dish is closed; andsaid first spikes and said second spikes piercing said potato when said second dish is in said closed position.2. The system according to claim 1 , wherein said first dish has an outer surface claim 1 , an inner surface and a peripheral edge extending therebetween claim 1 , said inner surface being concavely arcuate with respect to said peripheral edge and said outer surface being convexly arcuate with respect to said peripheral edge such that said first dish has a hollow shape claim 1 , said first dish being longitudinally elongated such that said first dish has an ...

METHODS FOR PRODUCING INSECT AND WATER MIXTURES

The present disclosure describes a method for producing insect and water mixture comprising providing and splitting a feedstock, introducing the feedstock into a plurality of insect feeding chambers to feed insects, removing insects from the plurality of insect feeding chambers, and introducing the insects to a mixing tank to produce the insect and water mixture including a biocatalyst and fermenting the insects for specific time durations, temperatures, pH, treated water, acid, a caustic material, and wherein the mixing tank is equipped with a mixer, baffles, and a heat exchanger. The insects may be grown with specific a feedstock diets, breeding methods, within shipping containers, and various operating and product parameters. The insect and water mixture can be filtered, spray dried, shaped, cooked, flavored, and used to prepare multifunctional flour compositions and foodstuffs. 1. A method for producing an insect and water mixture , comprising:(a) providing a feedstock and splitting the feedstock into a plurality of streams of feedstock;(b) after step (a), introducing the plurality of streams of feedstock into a plurality of insect feeding chambers to feed insects present therein, and removing a portion of the insects from the plurality of insect feeding chambers; and(c) after step (b), introducing at least a portion of the insects removed in step (b) to a mixing tank having an interior and configured to accept a source of water and the insects to produce the insect and water mixture.2. The method according to claim 1 , wherein:the mixing tank is configured to accept a biocatalyst, and mixing the biocatalyst with the insect and water mixture.3. The method according to claim 2 , wherein:the biocatalyst includes one or more selected from the group consisting of an enzyme, a fungus, a microorganism, yeast, and combinations thereof.4. The method according to claim 2 , wherein:{'i': Bacillus subtilis', 'Aspergillus oryzae., 'the biocatalyst includes or'}5. The method ...

Bulk food processor with angled axial flow fan

Apparatus and methods for bulk processing items on a conveyor belt using an angled axial fan that extends obliquely into a processing chamber and includes a curved back wall forming an air flow chamber. The angled axial fan enhances air flow around a product being processed on the conveyor belt. A heater employs shrouds and a series of baffle plates held together using a connecting pin to heat circulated air in a low-pressure area below the conveyor belt. Baffles in an upper chamber mix and direct heated, circulated air over the conveyed product.

METHOD FOR PRODUCING A CULINARY CONDIMENT WITH DUNALIELLA SALINA AND SEA SALT

Method for producing a culinary condiment with and sea salt is provided by: incorporating in live state in the evaporation of sea salt, and carrying out joint crystallization of both components by a continuous dripping system which allows this microalgae to be encapsulated in the salt, a condiment being obtained with a high content of β-carotene, a culinary condiment based on and sea salt, and use of the present condiment in the food and restaurant industry.

APPARATUS, SYSTEM, AND METHOD FOR HIGH SPEED PRODUCTION OF FOOD PRODUCT

The present disclosure provides a mechanical system for providing a food product on a sheet of paper. The disclosed mechanical system includes an adjustable conveyor belt system that is configured to enable a puck of food product to land up-right. The angle (e.g., slope) of the adjustable conveyor belt system can be adjusted to account for variations in the size and shape of the puck. The disclosed mechanical system also includes a flattener that is configured to provide memory to the pressed pucks. 1. An apparatus comprising:an adjustable conveyor system configured to carry a paper backing and receive, on the paper backing, a puck of product from a portioner;a first conveyor belt configured to receive the paper backing and the puck of product from the adjustable conveyor system;a second conveyor belt, substantially co-planar with the first conveyor belt in a first plane, wherein a distal end of the first conveyor belt is near a proximal end of the second conveyor belt; anda knife assembly mounted at least in part between the first and second conveyor belts, wherein the knife assembly comprises a die slot between the first and second conveyor belts, and a blade that is movable in a first direction perpendicular to the first plane from an upper position spaced in the first direction from the first and second conveyor belts to a lower position, wherein the knife assembly is configured to cut only the paper backing into a sheet of paper while the paper backing is transferred from the first conveyor belt to the second conveyor belt, thereby providing the puck of product on a sheet of paper.2. The apparatus of claim 1 , wherein the first conveyor belt comprises:a first part that is co-planar with the second conveyor belt, anda second part configured to accommodate an adjustment to a slope relative to the first part.3. The apparatus of claim 2 , wherein the slope depends in part on a shape of the puck of product.4. The apparatus of claim 2 , wherein the slope is within a ...

Mold Extender

A device to increase the output of a two-part mold is disclosed. The device includes a first side and a second side where each side includes one or more cavities. The cavities receive the material that is to be casted. The device further includes registration keys and registration keyholes such that it can couple with the two parts of a two-part mold. 1. A device to increase the output of a two-part mold , comprising: a first side and a second side; and', 'a length and a height;, 'a mold extender, comprisingthe first side including one or more cavities and one or more registration keys; andthe second side including one or more cavities and one or more registration keyholes.2. The device of where the mold extender is made of a material that is essentially silicone.3. The device of where the mold extender is made of a food contact material.4. The device of where the mold extender has a same length as the two-part mold.5. The device of where the mold extender has a same width as the two-part mold.6. The device of where the mold extender has a same length and a same width as the two-part mold.7. The device of where the first side of the mold extender couples with one side of the two-part mold.8. The device of where the second side of the mold extender couples with one side of the two-part mold.9. The device of where the registration keys are coupled with one side of the two-part mold.10. The device of where the mold extender includes vents.11. The device of where the vents are located between each cavity.12. A device to increase the output of a two-part mold claim 10 , comprising: a first side and a second side; and', 'a length and a height;, 'a mold extender, comprisingthe first side including one or more cavities and one or more registration keys; andthe second side including one or more cavities and one or more registration keyholes;where the first side of the mold extender couples with one side of the two-part mold and the second side of the mold extender couples ...

Method Of Producing Pierced Cheese

A method of producing cheese, more particularly to a method for producing pierced cheese, and more particularly to a method for producing pierced cheese for slicing. 1. A method for producing cheese comprising the steps:(a) introducing multiple channels within a block of cheese having therein mold spores by piercing at least one surface of the block at an angle that is other than perpendicular to the at least one surface;(b) incubating the block of under conditions for mold growth; and(c) slicing portions from the block.2. The method of claim 1 , wherein the angle is between about 10° to about 80° relative to the plane of the surface and a plane perpendicular to the surface.3. The method of claim 1 , wherein the multiple channels are introduced by piercing the block creating one channel at a time.4. The method of claim 1 , wherein the multiple channels are introduced by piercing the block creating all of the multiple channels at one time.5. The method of claim 1 , wherein the multiple channels are introduced by piercing the block to create 2-6 channels per square inch of the block.6. The method of claim 1 , wherein the channels have a diameter between about ⅛ inch and ½ inch.7. The method of claim 1 , wherein the cheese is Blue cheese claim 1 , Gorgonzola cheese claim 1 , Stilton cheese claim 1 , Roquefort cheese claim 1 , Blue Cheshire cheese claim 1 , or Buxton blue cheese.8Penicillium. The method of any one of claim 1 , wherein the mold spores include at least one of mold.9. The method of claim 1 , wherein the angle of each channel is approximately the same.10. The method of claim 1 , wherein the channels are arranged in a predetermined pattern.11. A method for producing a sliceable blue vein cheese comprising the steps:(a) introducing multiple channels within a block of blue vein cheese having therein mold spores by piercing at least one surface of the block at an angle that is between 10 and 80 degrees relative to a first plane of the surface and a second plane ...

FOOD PROCESSING SYSTEM AND ASSOCIATED METHOD

The invention relates to a food processing system () for preparing an edible mass of a food product starting from a raw food material, the system comprising: —one or a plurality of food containers (), each one comprising a raw food material in form of dehydrated material and/or paste and/or chunks; —one or a plurality of dispensing and reconstituting chambers (), each chamber being associated to at least one food container (), each of the chambers () comprising a variable and/or exchangeable reconstitution and deposition device configured for hydrating and/or structuring and/or reconstituting in batches the raw food material provided by the one or more food containers () in order to create a homogeneous edible mass of food product, the device being further configured to deposit in-line with a controlled flow the edible mass of food product once prepared. The invention further relates to a method for operating a food processing system () as the one described in order to prepare an edible mass of food product starting from raw food material: the information on the kind of raw food material and on its processing is retrieved from identification means on the one or more food containers () and/or from a connected database, in order to process the raw food material in the one or more of the dispensing and reconstituting chambers () according to a certain recipe, acting on the hydration ratio and/or mixing speed and/or mixing time and/or temperature and/or viscosity and/or texture 1. Food processing system for preparing an edible mass of a food product starting from a raw food material , the system comprising:one or a plurality of food containers, each one comprising a raw food material; andone or a plurality of dispensing and reconstituting chambers each chamber being associated to at least one food container each of the chambers comprising a variable and/or exchangeable reconstitution and deposition device configured for hydrating and/or structuring and/or reconstituting ...

用于制备糖食的包括凝胶的套筒

本发明一般涉及含凝胶的套筒。本发明还涉及用于制备糖食的工艺、糖食、套件、用于制备糖食的套筒的使用、凝胶以及通过数据连接制备糖食的工艺。本发明涉及套筒，该套筒包括下列套筒部件：a.具有内部体积的容器；b.凝胶，包括：i.亲水胶体，及ii.不同于亲水胶体的甜味剂；其中凝胶不是流体。

CELL FOR MAKING AN ANISOTROPIC-STRUCTURED PRODUCT FROM A STARTING MATERIAL WHEN BEING SUBJECTED TO A SHEAR FORCE AND HEATED AND A METHOD

A cell () for making an anisotropic-structured product from a protein starting material, the cell () comprising an inner member () and an outer member () arranged concentrically along a longitudinal axis () to define together a chamber () for holding the starting material, wherein the inner member () and the outer member () are rotatable relative each other about the longitudinal axis () for providing the shear force to the starting material and wherein both the inner member () and the outer member () further define for the cell an inner longitudinal surface () and an outer longitudinal surface () facing away the chamber () such that a normal of each longitudinal surface is transverse to the longitudinal axis () characterized in that both members are designed to be exposed to the ambient for allowing a heat exchange between both the inner longitudinal surface () and the outer longitudinal surface () with the ambient to heat the chamber (). 1. A cell for making an anisotropic-structured product from a protein starting material when being subjected to a shear force and heated , the cell comprising an inner member and an outer member arranged concentrically along a longitudinal axis to define together a chamber for holding the starting material , wherein the inner member and the outer member are rotatable relative each other about the longitudinal axis for providing the shear force to the starting material and wherein both the inner member and the outer member further define for the cell an inner longitudinal surface and an outer longitudinal surface facing away the chamber such that a normal of each longitudinal surface is transverse to the longitudinal axis wherein both members are designed to be exposed to the ambient for allowing a heat exchange between both the inner longitudinal surface and the outer longitudinal surface with the ambient to heat the chamber.2. The cell according claim 1 , wherein the inner longitudinal surface defines a through-hole all along the ...

떡 제조장치

본 발명은, 다수의 성형관로를 통과하는 중에 정압적으로 압출성형되도록 되어 균질 및 정량적인 성형이 이루어지도록; 증숙된 떡반죽을 공급받아 성형하여 떡을 형성하도록 된 성형수단;을 포함하여 이루어지는 떡 제조장치에 있어서; 상기 성형수단은, 상기 떡반죽을 외부에서 투입받아 공급하도록 되며 수직상 하부에 상기 떡반죽이 토출되어 투입되는 투입관이 관접속되는 투입공이 상부에 형성되며, 상기 투입공의 하부에 상기 투입공을 통해 투입된 상기 떡반죽이 관통하면서 배출되면서 압출성형되는 다수의 성형공들이 구비되고, 상기 투입공과 상기 성형공들의 사이에 상기 떡반죽이 이동되는 성형관로가 구비되는 성형본체와; 상기 성형본체의 성형관로에 배치 구비되며 상기 투입공에서 상기 성형공들로 압출 이동되는 상기 떡반죽이 균질한 압력을 가지면서 이동되도록 된 분산배압체;를 포함하여 이루어지는 떡 제조장치를 제공한다.

一种自动化鹌鹑蛋壳剥离装置

本发明涉及一种剥离装置，尤其涉及一种自动化鹌鹑蛋壳剥离装置。本发明提供一种脱壳效果好，不会导致蛋壳残留在鹌鹑蛋上以及不会造成蛋壳破碎的自动化鹌鹑蛋壳剥离装置。一种自动化鹌鹑蛋壳剥离装置，包括：固定支架，固定支架顶部设有工作台；电机，工作台顶部一侧设有电机；剥壳机构，工作台顶部设有剥壳机构；按压机构，工作台靠近剥壳机构一侧设有按压机构；注水机构，工作台顶侧连接有注水机构。本发明通过设有按压机构，按压机构会在鹌鹑蛋剥壳的过程中进行按压，防止鹌鹑蛋随意滑动，达到了固定鹌鹑蛋的效果；通过设有注水机构，可以实现在鹌鹑蛋剥壳的过程中一边冲洗鹌鹑蛋，防止鹌鹑蛋壳残留在鹌鹑蛋上。

Foodstuff sieve station

FIELD: food industry. SUBSTANCE: invention relates to food industry. Foodstuff sieve station comprising a screening assembly which is adapted to pour floury foodstuff preparation to be sifted and to receive the said floury foodstuff preparation, structured to sift it for separating the dough balls and/or other impurities from the still-usable floury foodstuff preparation. Above-mentioned foodstuff sieve station comprises: an upper body of a substantially bunker-like shape that is formed with an upper body inlet opening facing upwardly to receive the floury foodstuff preparation to be sieved; substantially funnel-shaped rotating mesh element that is disposed/recessed within said substantially external bodyshell substantially coaxial with said base axis inclined to the vertical at angle (α) more than 0 ° and less than 90 °, with an opening of the funnel-shaped screen element facing upward to receive a floury foodstuff preparation to be sieved; and an engine assembly that is configured to rotate the funnel-shaped mesh element around said reference axis. In this case, the funnel-shaped mesh element is made/designed to prevent the free passage of dough pieces and/or other impurities through the body of the mesh element, and furthermore is internally provided with at least one inwardly projecting, essentially helical element that projects from the inner surface of the funnel-shaped screen member and extends along this inner surface of the funnel-shaped screen element substantially along a helical path substantially from the bottom of the mesh element to the opening of the present mesh element. EFFECT: invention makes it possible to improve filtration efficiency and reduce maintenance costs. 45 cl, 3 dwg РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 660 256 C1 (51) МПК A23P 20/00 (2016.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (52) СПК A23P 20/00 (2006.01) (21)(22) Заявка: 2016125494, 25.11.2014 (24) Дата начала отсчета срока ...

一种食品腌制加工设备

本发明涉及食品加工技术领域，具体为一种食品腌制加工设备，包括料理罐，料理罐的上端套设有封盖，料理罐的底部套设有底托，封盖上固定安装有L形上料管，L形上料管的两端均固定连接有安装座，安装座远离L形上料管的一端固定连接有支撑架，支撑架的底部固定于底托上，L形上料管由内设置有预处理组件，预处理组件包括两组横板，两组横板在联动组件的带动下在L形上料管上下两端进行直线相向运动，且横板内壁面设置有多根戳杆，L形上料管的左右两侧还设置有两组移动座，移动座靠近L形上料管的一端固定连接有楔形块；本发明通过设置多根戳杆能够对家禽肉的外皮扎出均匀的小孔，使得后期腌制配料容易进入到肉质中，加快入味，提高加工效率。

Manufacturing Apparatus For Manufacturing Rice Having Low GI

The present invention relates to an apparatus for producing GI-reduced rice, which is capable of efficiently producing GI-reduced rice of uniform quality by effective steaming and after-ripening of rice. According to the present invention, the apparatus for producing GI-reduced rice comprises: a drum-shaped chamber main body (11) having an overall sealed structure; a processing chamber unit (10) provided with an inlet gate unit (14) for introducing rice and an outlet gate unit (15) for discharging rice, so as to provide an inner space for processing the rice; a mixing shaft member (20) installed so as to enter the processing chamber unit (10), provided with a shaft mixing blade (22) for mixing or transferring the rice, and provided with a shaft spray nozzle unit (24) for spraying steam or air supplied via an inner path into the inner space of the processing chamber unit (10); a chamber driving unit (30) providing driving force to rotate the processing chamber unit (10); and a shaft driving unit (40) providing driving force to rotate the mixing shaft member (20), wherein an inner guide blade (12) is provided on an inner wall of the processing chamber unit (10) and used in mixing or transferring of the rice.

Apparatus and method of processing larva

본 고안은 유충 가공 장치에 관한 것이다. 본 고안의 실시예에 의한 유충 가공 장치의 일 양태는, 유충이 저장되는 저장 공간이 그 내부에 정의되고, 상기 저장 공간에 저장된 유충이 자중에 의하여 공급 개구를 통하여 공급되는 저장 유닛; 상기 공급 개구의 하방에 수평 방향의 이송 회전축을 중심으로 회전 가능하게 설치되어 상기 공급 개구를 통하여 공급되는 유충을 이송하는 이송 유닛; 상기 이송 유닛과 인접되도록 상기 공급 개구의 하방에 배치되고, 상기 이송 회전축과 평행하게 배치되는 커터 회전축을 중심으로 회전 가능하게 설치되어 상기 이송 유닛에 의하여 이송되는 유충을 절개하는 커팅 유닛; 및 상기 공급 개구를 통하여 공급되어 상기 이송 유닛에 의하여 이송되어 상기 이송 유닛 및 커팅 유닛 사이를 유동하면서 상기 커팅 유닛에 의하여 절개된 유충이 수집되는 수집 유닛; 을 포함하고, 상기 이송 유닛과 커팅 유닛은 기설정된 간격으로 이격되게 배치된다. The present invention relates to a larva processing apparatus. An aspect of the larva processing apparatus according to an embodiment of the present invention includes a storage unit in which a storage space in which larvae are stored is defined therein, and a larva stored in the storage space is supplied through a supply opening by its own weight; A transfer unit that is rotatably installed about a transfer rotation axis in a horizontal direction below the supply opening to transfer the larvae supplied through the supply opening; A cutting unit which is disposed below the supply opening so as to be adjacent to the transfer unit, is rotatably installed about a cutter rotation axis disposed in parallel with the transfer rotation axis, and cuts off the larva transferred by the transfer unit; And a collection unit that is supplied through the supply opening and is transported by the transport unit to flow between the transport unit and the cutting unit while collecting the larva cut off by the cutting unit. Including, the transfer unit and the cutting unit are disposed to be spaced apart at a predetermined interval.

将调味料和酱汁分配到食品上的系统和方法

一种自动食品制备系统包括调味品分配系统、酱汁分配系统和输送系统。调味品分配系统包括多个容器、分散喷嘴和耦合到分散喷嘴上的管道。每个容器包含多种调味品中的一种。容器与管道选择性连通。酱汁分配系统包括多个酱汁储存器、扫描头和多个管。每个酱汁储存器包含多种酱汁中的一种。扫描头包括开口，所述开口各自经由管中的一个与酱汁储存器中的一个耦合。输送系统在调味品位置与酱汁位置之间运送食品，在所述调味品位置，食品放置在分散喷嘴下面，在所述酱汁位置，食品放置在开口下面。扫描头是可移动的，以将一种或多种酱汁分配到食品上。

Mould for forming at least one food product

FIELD: food industry. SUBSTANCE: group of inventions relates to effective tools used to give specific shape to food products. Mould for forming at least one food product with a measurement unit, wherein mould has a filling side and a back side opposite to said filling side. Measurement unit comprises measuring means configured to measure at least one parameter while mould is used in a production line or testing facility and a data transfer interface configured to transfer data to an external processing unit. EFFECT: use of group of inventions improves quality of ready product. 15 cl, 3 dwg РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (51) МПК A23G 1/22 (13) 2 597 197 C2 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ (21)(22) Заявка: ИЗОБРЕТЕНИЯ К ПАТЕНТУ 2013135669/13, 11.01.2012 (24) Дата начала отсчета срока действия патента: 11.01.2012 Приоритет(ы): (30) Конвенционный приоритет: (72) Автор(ы): ТАЛМОН-ГРОС Михаэль (DE), РОКЛАГЕ Бернард (DE), ХАУГЕР Рудольф (DE) 12.01.2011 EP 11150703.4 (43) Дата публикации заявки: 20.02.2015 Бюл. № 5 R U (73) Патентообладатель(и): КРАФТ ФУДС Р & Д, ИНК. (US) (45) Опубликовано: 10.09.2016 Бюл. № 25 (85) Дата начала рассмотрения заявки PCT на национальной фазе: 12.08.2013 (86) Заявка PCT: 2 5 9 7 1 9 7 (56) Список документов, цитированных в отчете о поиске: DE 102004012580A1, 29.09.2005. EP1676485A1, 05.07.2006. WO9834773A1, 13.08.1998. 2 5 9 7 1 9 7 R U (87) Публикация заявки PCT: WO 2012/097043 (19.07.2012) Адрес для переписки: 119019, Москва, Гоголевский бульвар, 11, этаж 3, "Гоулингз Интернэшнл Инк.", Т.Н. Лыу (54) ФОРМА ДЛЯ ФОРМОВАНИЯ ПО МЕНЬШЕЙ МЕРЕ ОДНОГО ПИЩЕВОГО ПРОДУКТА (57) Реферат: Группа изобретений относится к пищевой измерения, выполненные с возможностью промышленности, в частности к эффективным измерения по меньшей мере одного параметра инструментам, используемым для придания одновременно с применением формы на пищевым продуктам конкретной формы. Форма производственной линии или испытательном для ...

一种米线加工设备

本发明公开了一种米线加工设备，包括设置在底座上的磨粉机构、筛选机构、输送机构和抽气机构，磨粉机构的一侧设有双轴电机，双轴电机第一驱动轴与磨粉机构中磨辊的辊轴连接，双轴电机第二驱动轴与减速机输入轴连接，减速机的输出轴与输送机构连接，输送机构贯穿筛选机构并与锥形卸料头连接，磨粉机构的出料端连接有旋风下料器，旋风下料器设置在筛选机构的正上方，抽气机构设置在输送机构的上侧且与其连通。本发明的优点是：不仅可将大米完全粉碎，提高米线的品相和口感，而且可将米粉中混入的空气量控制在一个合理的区间内，以提高米粉加工后成品米线的质量。

一种细腻花椒酱的制作方法

本发明涉及一种细腻花椒酱的制作方法，属于调料原材料深加工领域。通过原料准备、冷榨、烘干、粉碎、搅拌和研磨步骤，最终得到状态均匀细腻、麻味浓郁的花椒酱，解决了现有花椒酱出现明显分层现象、麻味不够浓郁和颗粒感明显的问题。

一种具有测量辣椒油含量的素毛肚生产装置

本发明公开了一种具有测量辣椒油含量的素毛肚生产装置，包括安装箱和搅拌箱，安装箱底端的中部固定安装有支块，安装箱底端的一侧固定安装有搅拌箱，搅拌箱的内壁一侧的底部固定安装有探针，支块的底端固定安装有支架，支架的一端与搅拌箱的一侧固定连接，本发明所述的一种具有测量辣椒油含量的素毛肚生产装置，通过设有的安装箱、推杆电机以及搅拌棒能够实现在素毛肚生产中对素毛肚生产原料的搅拌，通过设有的缓冲块和减震弹簧能够减小在素毛肚搅拌生产过程中的产生的振动，避免了由于振动导致的设备内部零件损坏以及设备寿命降低，通过设有的探针、第一发光二极管以及第二发光二极管能够对搅拌箱内的素毛肚湿度进行检测并显示。

Apparatus for forming roll dumpling

The present invention relates to an apparatus for forming roll dumplings for shaping pre-dumplings pre-formed in a straight shape through a dumpling forming apparatus and the like into a shape rolled by hand. The present invention is composed of a dumpling rolling unit, including a support pin unit for supporting the central one side of the pre-dumplings externally through support pins; and a curling unit for rolling the pre-dumplings in an annular shape on the outside of the support pin unit by pinching both sides of the pre-dumplings supported by the support pin unit to be circumscribed centrally inward.

Method for producing fermented rice cake with increased functionality

The present invention relates to a method for producing fermented and steamed rice cake, which comprises the steps of: (1) extracting by adding water to a mixture of Cucucrbita moschata, nipa palm petals, and fruits of a Styphnolobium japonicum tree, followed by filtration to prepare an extract; (2) hot air drying each of peaches, pears, ginger and jujubes; (3) preparing wet rice flour by soaking rice in water and draining water, then adding salt followed by pulverization; (4) mixing the wet rice flour prepared in the step (3), the extract prepared in the step (1), hot-air dried peach, pear, ginger and jujube from the step (2), makgeolli, sugar and salt followed by molding and fermentation; and (5) steaming a fermented product of the step (4), and to fermented and steamed rice cake produced by the method.

식품 입체 빵가루 코팅기

본 발명은 식품 입체 빵가루 코팅기에 관한 것으로, 보다 상세하게는, 빵가루 코팅을 위해 빵가루가 묻은 식품을 가압할 때 식품의 상면과 양 측면을 동시에 가압하여 식품이 누름 압력에 의해 특정 방향으로 형태가 변형되는 것을 방지하고, 식품의 사방으로 고루 가압력이 가해지도록 해 식품의 표면에 상대적으로 잘 붙지 않는 습식 빵가루와 같은 가루를 보다 견고하게 코팅시킬 수 있으며, 다양한 종류의 식품을 코팅할 수 있는 식품 입체 빵가루 코팅기에 관한 것이다.

호퍼에서 인출되는 연육의 형상을 자유롭게 성형하는 어묵성형기

본 발명은 호퍼에서 인출되는 연육의 형상을 자유롭게 성형하는 어묵성형기에 관한 것으로, 그 구성은 연육이 수용되는 호퍼와 호퍼의 토출구에 장착되어 토출구를 통해 인출되는 연육의 형상을 성형하는 구금을 포함하는 어묵성형기에 있어서, 상기 호퍼는 상기 어묵성형기 일단의 좌측 상부에 위치하며, 내부에 연육이 수용되는 좌측호퍼와, 상기 좌측호퍼와 수평방향으로 소정의 거림 만큼 이격되어 위치하여 내부에 연육이 수용되는 우측호퍼를 포함하여 구성되되, 상기 좌측 및 우측호퍼 각각에는 내부에 수용된 연육이 토출되는 토출구가 형성되도록 구성되며, 상기 구금은 상기 좌측 및 우측호퍼 각각의 토출구에 장착되어, 상기 토출구를 통하여 인출되는 연육의 두께 및 폭을 자유롭게 조절할 수 있는 것으로서, 상기 호퍼의 토출구를 통해 인출되는 연육의 두께 및 폭을 사용자가 원하는 만큼 정밀하게 조절되는 구금을 형성함으로, 사용의 편이함을 제공할 뿐만 아니라 종래와 같이 다수의 구금이 필요 없어 경제적으로 비용이 낭비되는 문제점을 방지할 수 있는 효과가 있다. 또한, 전방이송부 및 뭉침 방지필터를 구비하여, 뭉쳐진 반죽덩어리가 간단히 해체되도록 함으로 어묵의 맛을 한층 더 높일 수 있어 제품의 질적 향상을 유도할 수 있는 효과가 있다. 또한, 상기 호퍼를 좌측 및 우측호퍼를 포함한 2개의 호퍼로 구성하여 연육 이 대량 인출되도록 함으로, 어묵의 대량생산을 가능하게 할 수 있는 효과가 있다. 어묵성형기, 호퍼, 구금, 전방이송부, 하방이송부, 조절부

Dumpling forming apparatus with heterogeneous dumpling filling structure

본 발명은 이종 만두소 충진구조를 갖는 만두 성형기에 관한 것으로, 더욱 상세하게는 봉합된 단일 만두피 내에 서로 다른 이종의 만두소를 정형화되게 충진하여, 단일 만두피 내에 충진된 만두소들에 의해 조화로운 식감과 맛을 제공하는 이종 만두소 충진구조를 갖는 만두 성형기에 관한 것이다. The present invention relates to a dumpling forming machine having a filling structure of different kinds of dumpling stuffing, and more particularly, by filling a single sealed dumpling skin with different kinds of dumpling stuffing in a standardized manner, and providing a harmonious texture and taste by the dumpling stuffing filled in a single dumpling skin It relates to a dumpling forming machine having a filling structure of different dumplings to provide.

一种自动化鹌鹑蛋壳剥离装置

本发明涉及一种剥离装置，尤其涉及一种自动化鹌鹑蛋壳剥离装置。本发明提供一种脱壳效果好，不会导致蛋壳残留在鹌鹑蛋上以及不会造成蛋壳破碎的自动化鹌鹑蛋壳剥离装置。一种自动化鹌鹑蛋壳剥离装置，包括：固定支架，固定支架顶部设有工作台；电机，工作台顶部一侧设有电机；剥壳机构，工作台顶部设有剥壳机构；按压机构，工作台靠近剥壳机构一侧设有按压机构；注水机构，工作台顶侧连接有注水机构。本发明通过设有按压机构，按压机构会在鹌鹑蛋剥壳的过程中进行按压，防止鹌鹑蛋随意滑动，达到了固定鹌鹑蛋的效果；通过设有注水机构，可以实现在鹌鹑蛋剥壳的过程中一边冲洗鹌鹑蛋，防止鹌鹑蛋壳残留在鹌鹑蛋上。

Method and apparatus for producing shaped food products and food product

The invention relates to a method for producing shaped food products in which a frozen preliminary product is produced from one or more foods, in particular meat, game, poultry, vegetable or fish or a combination and/or a mixture made up of these, the preliminary product is shaped into a food product of the desired contour by means of at least one shaping operation in the course of processing and, within the shaping operation, at least one pressure die presses the preliminary product against a planar or contoured abutment to produce the contour. It is intended that the invention will make the known shaping methods more gentle. For gentle processing, the invention proposes a phased shaping cycle or shaping in a number of partial pressing steps in which the pressure or displacement is controlled.

Electric Motor Control System of Food Processing Equipment

The present invention relates to a motor control system of food processing equipment, which comprises: a plurality of food processing facilities provided to process raw materials for manufacturing foods and including a motor connected to a processing tool for food processing; a load measuring unit measuring a load of each motor provided in the plurality of food processing facilities; a load amount comparison unit which receives the load amount of each motor measured by the load measuring unit and compares the same with a load amount previously assigned to the motor; and a control module including a drive control unit for controlling driving of the motor according to a comparison result of the load amount comparison unit.

食品配料有效成分提取机构及基于该机构的配料制作设备

本发明公开了食品配料有效成分提取机构及基于该机构的配料制作设备，包括：研磨食品配料的加工箱，加工箱的内部设有研磨食品配料的研磨辊，研磨辊将加工箱分隔成储料腔和转换腔，方便研磨前后的食品配料进行分离，保证了研磨过程中由食品配料达到食品配料碎末的连续性，不会出现重复研磨的食品配料碎末而导致研磨效率降低的现象，且出料孔设置在转换腔的下方，保证食品配料碎末自然从出料孔中通过，提取食品配料碎末中有效成分的提取箱，所述提取箱内部设有可转动的离心筒，在提取箱中注入水，通过离心筒的转动将食品配料碎末离心，食品配料碎末中的有效成分经离心混合在水中，生成带有有效成分的混合液，完成食品配料碎末中有效成分的提取。

食物制作系统、设备、方法、装置及计算机可读存储介质

本申请提供了一种食物制作系统、设备、方法、装置及非临时计算机可读存储介质，其中，食物制作系统包括：混料装置、烹饪装置以及控制装置，其中，混料装置用于混合制作食物的物料；烹饪装置配置为与所述混料装置之间可传送物料，用于对所述物料进行烹饪；控制装置配置为可与所述混料装置和所述烹饪装置连接，用于根据所要制作食物的种类调整所述混料装置和所述烹饪装置对所述物料的加工顺序。通过上述方式，本申请能够通过对物料加工顺序的调整和控制制作多种不同的食物。

Rolled dumplings with cheese and manufacturing method of the same

본 발명의 치즈굴림만두는 쌀가루 100중량부에 대하여 당면 20 내지 40중량부, 두부 20 내지 40중량부, 치즈 30 내지 50중량부, 고기류 30 내지 50중량부, 야채 50 내지 60중량부, 견과류 5 내지 10중량부 및 양념 10 내지 20중량부로 조성된 만두소와 감자전분으로 이루어져 있고, 또한 본 발명의 감자전분으로 감싼 치즈를 함유하는 츠즈굴림만두의 제조공정은 상기 만두소 성분들을 균일하게 혼합하여 반죽화한 후 손바닥으로 둥글게 원형태를 만든 후 감자 전분가루에 3 내지 4회 굴려서 환 형상의 만두를 수작업 후 30분 내지 1시간 숙성시키는 과정을 거치고, 찜솥에서 5 내지 10분간 찌는 공정으로 이루어진 것을 특징으로 한다. Cheese roll dumplings of the present invention based on 100 parts by weight of rice flour, 20 to 40 parts by weight of vermicelli, 20 to 40 parts by weight of tofu, 30 to 50 parts by weight of cheese, 30 to 50 parts by weight of meat, 50 to 60 parts by weight of vegetables, 5 parts by weight of nuts The manufacturing process of Tsuzu Gullim Mandu, which consists of dumpling stuffing and potato starch composed of 10 to 10 parts by weight and 10 to 20 parts by weight of seasoning, and also contains cheese wrapped in potato starch of the present invention, is kneaded by uniformly mixing the ingredients of the dumpling stuffing. After making a round shape with the palm of your hand, roll it 3 to 4 times in potato starch powder, and after manually aging the round dumplings for 30 minutes to 1 hour, and steaming for 5 to 10 minutes in a steamer. do.

Форма для формования по меньшей мере одного пищевого продукта

1. Форма (10) для формования по меньшей мере одного пищевого продукта, содержащая измерительный блок (20), сторону наполнения и заднюю сторону (11), расположенную напротив указанной стороны наполнения, причем измерительный блок (20), характеризуется тем, что дополнительно содержит:средства измерения, выполненные с возможностью измерения по меньшей мере одного параметра формы (10) одновременно с применением формы (10) и ее прохождением через производственную линию или испытательное оборудование; иинтерфейс (26) передачи данных, выполненный с возможностью передачи данных на внешний блок обработки данных.2. Форма (10) по п.1, отличающаяся тем, что средства измерения содержат по меньшей мере один датчик для измерения механических параметров, таких как напряжение, деформация, ускорение, положение в пространстве, скорость и/или усилие.3. Форма (10) по любому из пп.1 или 2, отличающаяся тем, что средство измерения содержит по меньшей мере один датчик для измерения параметров внешней среды, таких как давление, температура и/или влажность.4. Форма (10) по любому из пп.1 или 2, отличающаяся тем, что средство измерения содержит по меньшей мере один датчик для измерения химических параметров, таких как значения парциального давления газов, содержание сахара, вязкость, содержание жира, белковая ценность и/или значение pH.5. Форма (10) по любому из пп.1 или 2, отличающаяся тем, что средства измерения выполнены с возможностью выдерживать воздействие или измерять ускорение в диапазоне от 0 до 30 G и/или температуры в диапазоне от -50°C до 120°C, и/или измерительный блок (20) защищен по меньшей мере одним защитным слоем (23).6. Форма (10) по любому из пп.1 или 2, отличающа РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (51) МПК A23G 1/22 (13) 2013 135 669 A (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ЗАЯВКА НА ИЗОБРЕТЕНИЕ (21)(22) Заявка: 2013135669/13, 11.01.2012 (71) Заявитель(и): КРАФТ ФУДС Р & Д, ИНК. (US) Приоритет(ы): (30) Конвенционный приоритет: 12.01.2011 EP ...

vinegared rice and fish

본 고안은 케이스와, 그 내측에 설치되는 갈퀴(10)와, 톱니롤러 성형몰드 및 본체를 포함하는 초밥 성형기에 있어서, 상기한 케이스(11)의 내벽을 구성하며 비금속재질로 이루어지는 측벽(16)과, 상기한 측벽(16)의 내측으로 설치되는 비금속 재질로 이루어지는 갈퀴축(15) 및 갈퀴(10)와, 상기한 톱니롤러(2)의 상측의 수직벽(8)에 설치되는 센서(12)와, 상기한 톱니롤러(2)의 회전 속도를 조절하는 밥압력조절구(1)와, 상기한 성형몰드(4)의 하단에 설치되는 텐테이블(6)을 포함하는 것을 특징으로 하며, 상기한 케이스(11)와 본체(20) 사이에는 분리판(21)이 설치되고, 분리판(21)에는 케이스(11)과 결합 되도록 결합구(24)를 형성한 것을 특징으로 하며, 상기한 본체(20)에는 모터(26)와 연결되며 분리판(21) 위로 돌출되는 전달기어(22)가 설치되며, 상기한 케이스(11)의 측면으로는 상기한 전달기어(22)와 맞물리는 피동기어(28)가 설치되며, 피동 기어(28)의 동력은 그 좌우로 제 1,2,3 체인(29,30,33)에 의하여 제1,2,3기어(31,32,34)에 전동되는 특징으로 한다 The present invention is a sushi molding machine comprising a case, a rake 10 installed inside the tooth, a roller forming mold and a main body, the side wall (16) constituting the inner wall of the case 11 and made of a non-metallic material. And a rake shaft 15 and a rake 10 made of a nonmetal material provided inside the side wall 16 and a sensor 12 provided on the vertical wall 8 above the toothed roller 2. ), A bob pressure regulator (1) for adjusting the rotational speed of the toothed roller (2), and a ten table (6) installed at the lower end of the molding mold (4), Separation plate 21 is installed between the case 11 and the main body 20, the separating plate 21 is characterized in that the coupling sphere 24 is formed to be coupled to the case 11, the main body The transmission gear 22 which is connected to the motor 26 and protrudes above the separating plate 21 is installed at the side of the case 11. As the driven gear 28 is engaged with the transmission gear 22 described above, the power of the driven gear 28 is first and second by the first, second, third chains 29, 30, 33 to the left and right. And 2,3 gears (31,32,34)

Manufacturing apparatus for multi color dumpling

PURPOSE: An apparatus for manufacturing multicolor dumplings is provided to produce the dumplings having multiple colors by putting dough with different color through different routes and by forming one dumpling skin by binding the dough. CONSTITUTION: An apparatus for manufacturing multicolor dumplings comprises: a frame(10) which moves using a wheel and is fixed with a trigger; a bun stuffing supply unit(20); a dumpling skin supply unit(30) which supplies the dumpling skin; a binding unit(50) which is installed on the exit of the dumpling skin supply unit and combines the dumpling skin with the bun stuffing; a unit for supplying the dumpling skin with different colors; a forming unit(60) which forms the combined the dumpling skin and the bun stuffing into a dumpling shape; a dumpling transfer unit(70); and a control panel(80) which is installed on the frame.

一种应用于米发糕灌浆使用的自动灌浆系统及其灌浆方法

本发明涉及一种应用于米发糕灌浆使用的自动灌浆系统及其灌浆方法，包括用于将主浆液流体泵送至输出部的第一泵(1)和用于将辅料浆液流体泵送至输出部的第二泵(4)，所述第一泵(1)和第二泵(4)之间设置有用于输入灌浆配比值进行控制第一泵(1)和第二泵(4)按选定灌浆配比值泵送主浆液流体和辅料浆液流体的控制配比组件。在第一泵(1)和第二泵(4)之间设置有控制配比组件，用户可通过在控制配比组件中输入所需要的主浆液流体与辅料浆液流体之间的配比值，来确定第一泵(1)和第二泵(4)分别泵送的主浆液流体与辅料浆液流体之间的流体相对比重，相对于现有技术，符合工业4.0关于智能化供用户群体进行自主选择调控的定义，具有广阔的应用前景。

circularity dumpling for manufacture method and a device

본 발명은 만두의 제조방법 및 그 장치에 관한 것으로서, 특히 만두를 터짐없이 납작하고 원형을 이루도록 형성함으로써, 조리시 골고루 익힐 수 있고, 섭취의 용이함을 이루도록 한 원형만두의 제조방법 및 그 장치에 관한 것이다. 그 구성은, 교반된 만두피 재료와 만두속 재료를 만두전용 압출식 성형기를 이용하여 원통형으로 압출하는 공정과; 상기 압출된 만두재료를 이송 및 커팅 성형하는 공정과; 상기 커팅 성형된 만두를 이송 및 1차 압착 롤링하여 원형으로 성형하는 공정과; 상기 1차 압착 성형된 만두를 이송 및 2차 압착 롤링하여 완전한 원형을 이루도록 성형하는 공정과; 상기 1차 및 2차 압착 롤링에 의해 원형으로 성형된 만두를 가열/비가열로 분리 처리하고, 필요시에는 방냉공정을 거친 후, 급속 동결기에서 동결처리 하는 공정과; 상기 동결처리된 원형만두를 단량에 따라 포장하는 공정으로 이루어진다. The present invention relates to a method of manufacturing dumplings and a device thereof, and in particular, to form a dumplings flat and round without dumplings, so that they can be cooked evenly during cooking, and a method for manufacturing round dumplings for easy ingestion and apparatus thereof. will be. The configuration includes the steps of extruding the stirred dumpling skin material and dumpling bundle material into a cylindrical shape using an extrusion molding machine for dumplings; Transferring and cutting molding the extruded dumpling material; Transferring the cut-molded dumplings and forming a circular shape by transferring the first compression roll; Molding the primary press-formed dumplings to form a perfect circle by feeding and rolling the second press; A step of separating and treating the dumplings formed in a circular shape by the first and second compression rolling by heating / non-heating and, if necessary, cooling the dumplings and then freezing in a quick freezer; The freeze-processed round dumplings are packaged according to a single quantity.

누들음식 조리용 다관절 협동로봇과 이를 이용하는 누들음식 조리 시스템 및 방법

본 발명은 복수 개의 다관절 암을 구비하는 바디부; 누들음식 조리를 위한 동작을 수행하도록 상기 바디부에 설치되는 그리퍼부; 및 상기 바디부 및 상기 그리퍼부에 대해 조리 공정을 위한 동작을 수행하도록 제어명령을 생성하는 제어부;를 포함하되, 상기 제어부은, 상기 그리퍼부가 조리도구의 일측을 파지하는 그리핑 동작(Gripping), 조리도구를 승강시키는 리프팅 동작(Lifting), 조리도구를 운반하는 시프팅 동작(Shifting), 조리도구를 기울이는 틸팅 동작(Tiliting) 및 조리도구로부터 파지를 해제하는 릴리징 동작(Releasing)을 포함하는 동작을 소정의 시계열적인 순서에 따라 수행하도록 제어명령을 생성한다.

Meat broth making device for korean food and meat broth making method using that

The present invention relates to an apparatus for preparing stock for Korean food, which comprises: a main body formed in a shape of a container with a plurality of heaters installed on the outer wall thereof; a cover member disposed on the main body to be able to be opened or closed and blocking the inside of the main body to prevent stock from spilling over; an opening/closing cylinder supporting the main body, installed on a support frame supporting the cover member to be opened or closed, and opened or closed while transferring the cover member; an injection hose installed on the cover member and receiving water or liquid materials for preparing stock introduced thereinto; a mixing unit installed on the cover member and inserted to the inside of the main body to provide vortex in order to mix the stock contained in the main body; and an introduction unit moving forward to or backward from the main body to introduce ingredients into the main body while the cover member is opened. The introduction unit includes: a frame having a wheel installed in order to move forward or backward along a guide rail and an accommodation case for accommodating ingredients; a driving unit providing power to the wheel in order to make the frame move forward to or backward from the main body; a pressing block discharging ingredients accommodated in the accommodation case to the inside of the main body while the frame is moved forward to the main body by an operation of the driving unit; and a supply cylinder transferring the pressing block toward the main body to provide the ingredients to the main body. When ingredients are input, the apparatus can prevent the ingredients from being lost out of the main body.

막대형 계란식품 제조장치 및 그를 이용한 막대형 계란식품 제조방법

본 발명은 막대형 계란식품 제조장치 및 그를 이용한 막대형 계란식품 제조방법에 관한 것으로서, 풀어진 계란이 투입되는 가열성형부에 자동으로 오일을 코팅한 후, 자동으로 계란을 투입하여 다량의 계란식품 제조에 따른 신속한 작업을 가능하게 하고, 더불어 막대형으로 성형이 완료된 계란식품은 별도의 인출수단 없이 열팽창과 마찰계수에 의해서 가열성형부에서 자연히 솟아올라 인출되도록 하여 작업의 편의성을 갖추도록 다이와, 그 다이 상면에 배열되는 가열성형부와, 계란이 저장되는 계란공급통과, 그 계란공급통을 전,후진시키는 이동수단과, 상기 계란공급통에 설치되는 개폐밸브와, 그 개폐밸브를 개폐시키는 개폐수단과, 상기 다이 상면에 배치되어 오일을 저장하는 오일공급통과, 그 오일공급통에 저장된 오일을 이송시키는 오일공급수단과, 상기 개폐밸브 전방에 배치되어 가열성형부에 오일을 코팅하는 오일노즐과, 그 오일노즐을 승강시키는 승강수단과, 상기 가열성형부 인근에 배치되어 오일노즐의 위치를 감지하는 위치센서와, 상기 오일노즐의 높이를 감지하는 높이센서 및 막대형 계란식품 제조장치의 작동을 제어 및 조절하는 제어부로 구성된다.

A kind of household self-service type of the south of Fujian Province spiced roll rolls equipment and its application method

本发明涉及五香卷制备领域，特别涉及一种闽南五香卷的家用自助型卷制设备及其使用方法，包括机板、给料压实装置、等分切装置、收卷装置和磁滞阻尼引导装置，磁滞阻尼引导装置设于机板顶部，收卷装置设于磁滞阻尼引导装置的正前方，收卷装置的旁侧设有承托板，给料压实装置和等分切装置对称设于承托板的顶部，并且承托板通过平移电缸能够活动设置，收卷装置包括转盘和多个呈水平设置的成型辊，所有成型辊均与转盘连接，所有成型辊沿转盘的周向等角度分布，并且其中两个成型辊为中空结构的活动辊，两个活动辊均与转盘铰接配合，本发明能够辅助人工进行制备五香卷，并且能够自动将其等量分切，极大降低了制作五香卷的劳动强度。

Molding conveyor device

The present invention relates to a conveyor device for forming food. More particularly, the present invention relates to a conveyor device for forming filling containing food which enables simultaneous discharge from a filling device and forming when forming the filling containing food into a flat patty shape, thereby enhancing the productivity. Also, desired size and thickness can be obtained through sequential compression molding of an upper surface and a side surface, so that a skin of the food is prevented from being burst and can be molded in a predetermined circular shape to further enhance the food quality. Further, by controlling the speed of discharging conveyor of the filling device, discharged food is prevented from colliding with each other to cause defects.

Patent JPS6141588Y2

Composition for oral administration to animals, production method thereof and use thereof

Dumpling Automated Molding machine

The present invention relate to an automated dumpling molding machine. By actively improving the overall structure of each unit utilized for processes from the supply of dough to the molding of dumpling skin, it is possible to freely set the thickness of the dough. Also, due to a structure transferred in close contact with a conveyor, a stable production environment is established. In particular, each unit is organically combined in one molding device, and excellent quality dumpling skin is produced and provided only with a minimum operation algorithm for producing dumpling skin. Moreover, as an automated process is built on the basis of set control information, it is possible to produce high-quality dumpling skin on the basis of securing a stable supply line that actively improves production efficiency. The automated dumpling molding machine comprises: a transfer target part (100) which changes a position corresponding to a position at which dough is supplied, and presses the dough while transferring the same to a set molding position at the same time as the supply of the dough so as to induce shape transformation so that fitting and fixing are ensured and positional deviation is prevented; and a supply unit which is spaced apart while being connected to the upper part of the transfer target part (100), stirs and supplies dumpling stuffing to a set passage, and applies pressure to a molding position to discharge the dumpling stuffing into the dumpling skin and apply a load while cutting the same into the dumpling skin. In a molding position provided by the transfer target part (100), dough is cut and formed into dumpling skin, and falling discharge of dumpling skin is induced by a load of dumpling stuffing.

Apparatus for pouring rice cake flour into vessel

PURPOSE: An apparatus for pouring rice cake flour is provided to prevent contamination components around the apparatus, and to freely replace and assemble an upper lifting board according to size and kinds of rice molding containers. CONSTITUTION: A rice cake forming container(20) includes a grip(22) extended from the top to the outer circumference of a circumference part(21) and an under sheet(28) with fine holes(28a) extended according to the inner bottom circumference of the circumference part. A frame(60) supports a base(61) with lifting holes(61a). A piston(62a) is elevated by an elevating unit, and is inserted into the lifting holes. A supporter(63) is vertically mounted on the base. An upper plate(64) is set on the grip. An under plate(65f) has under through holes(65h).

Apparatus for fry laver

The present invention relates to an apparatus for preparing fried laver, configured to cut laver dough into a desired size while automatically applying the laver dough, such that a preparation process can be reduced, thereby improving productivity and securing the unique taste of laver. To this end, the apparatus for preparing fried laver comprises: a stirring unit (10) in which laver and additives for preparing a fried laver product are introduced and mixed, and dough is prepared; a supply cutting unit (20) disposed on one side of the stirring unit (10) and configured to cut the dough while applying the dough prepared by the stirring unit (10) to an operation unit; a frying operation unit (30) disposed on one side of the supply cutting unit (20) and configured to immerse the dough cut by the supply cutting unit (20) and transferred therefrom in oil heated at a specific temperature and fry the immersed dough for a specific period; an oil removing unit (40) disposed on one side of the frying operation unit (30) and configured to remove oil contained in the transferred dough when the dough fried by the frying operation unit (30) is transferred; a seasoning unit (50) disposed on one side of the oil removing unit (40) and configured to enable the transferred dough to be naturally cooled and apply seasoning powder on a surface of the dough when the dough from which oil is removed by the oil removing unit (40) is transferred, such that preparation of fried laver is completed; and a discharge unit (60) disposed on one side of the seasoning unit (50) and configured to discharge and transfer the fried laver applied with the seasoning powder and completely prepared by the seasoning unit (50).