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Небесная энциклопедия

Космические корабли и станции, автоматические КА и методы их проектирования, бортовые комплексы управления, системы и средства жизнеобеспечения, особенности технологии производства ракетно-космических систем

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Мониторинг СМИ

Мониторинг СМИ и социальных сетей. Сканирование интернета, новостных сайтов, специализированных контентных площадок на базе мессенджеров. Гибкие настройки фильтров и первоначальных источников.

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Форма поиска

Поддерживает ввод нескольких поисковых фраз (по одной на строку). При поиске обеспечивает поддержку морфологии русского и английского языка
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Применить Всего найдено 3882. Отображено 100.
23-02-2012 дата публикации

Patty-Forming Apparatus with Top Feed and Rotary Pump

Номер: US20120045534A1
Автор: Christopher Moore, E. William Wight, Paul Taylor, Scott A. Lindee
Принадлежит: Individual

The food product machine with a food supply, a rotary food pump connected to the food supply, a molding mechanism having a mold plate and a knockout drive, and a mold plate reciprocating between a fill and a discharge position. The knockout drive reciprocates a knockout plunger to discharge molded food products from the mold plate the mold plate being reciprocated between a cavity fill position and a cavity discharge position. The machine includes a manifold connected an outlet of the food pump and having an outlet passageway connected to an inlet of the molding mechanism for filling the cavity of the mold plate. The machine can further include a fill plunger system for increasing the till pressure of the food mass prior to filling the mold cavities. Plungers extend into the manifold to displace food mass volume and increase the pressure in the manifold.

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Номер записи: 1
01-03-2012 дата публикации

Method of cutting ham and product thereof

Номер: US20120052173A1
Автор: Kelly Nelson WRIGHT, Lawrence Stephan Frankman, Michael Dykes
Принадлежит: Jonmor Investments Inc

A ham product and method for production thereof described herein separate bone-in hams into smaller pieces. Accordingly, pieces of bone-in ham, even those spirally-sliced, will be available to consumers in smaller portions. Unlike conventional methods, however, the ham product provides three or four pieces of essentially equal size that each have a nearly equal meat-to-bone ratio. Furthermore, when a spiral cut ham is separated into pieces, each piece includes a portion of the femur and retains attachment of the slices to the femur so that the slices stay intact during handling and packaging and so that the pieces retain the natural shape and easy handling desired by consumers.

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Номер записи: 2
15-03-2012 дата публикации

Apparatus for unbinding a mass of mutually sticked noodles

Номер: US20120060702A1
Автор: Nozomu Ishida, Yoshiaki Nagayama
Принадлежит: Sanyo Foods Co Ltd

Within a housing, a rotating shaft extends horizontally, and curved unbinding rods are secured to the rotating shaft at diagonally opposed positions to extend in radial directions. Within the housing, an inner wall surface is arranged along a circular arc whose center is aligned with an axis of the rotating shaft and whose diameter is slightly larger than a diameter of a circle drawn by rotating tips of the unbinding rods. A portion of the inner wall surface is formed as an unbinding surface having a circular arc cross sectional shape facing the unbinding rods with a small clearance. A mass of noodles for one meal charged into the housing from the inlet is sent in the counter-clockwise direction by the unbinding rods rotated at a high speed and is hit by the unbinding rods repeatedly to perform an effective unbinding function.

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Номер записи: 3
12-07-2012 дата публикации

Moulding device, moulding member, moulding method, food preparation method and moulded product

Номер: US20120177786A1
Автор: Dirk Meskendahl, Franciscus Quirinus Fredrik Verouden, Hendricus Franciscus Jacobus Maria Van Der Eerden, Thomas Willem Dekker
Принадлежит: Marel Townsend Further Processing BV

A moulding device for moulding three dimensional products from a mass of foodstuff starting material suitable for consumption, includes a moulding member having a moulding surface provided with at least one mould cavity delimited by a bottom and a peripheral wall defining a cavity opening in the moulding surface. The mould cavity has a cavity height defined between the bottom and the cavity opening. The moulding member can be moved along a movement path from a fill position for filling the mass into the mould cavity to a product release position for releasing a moulded product from the mould cavity and from the product release position to the fill position. A mass distribution device is arranged at the fill position along the movement path of the moulding member for filling the mass into the mould cavity.

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Номер записи: 4
18-10-2012 дата публикации

Formulation and process to prepare a premium formulated fried egg

Номер: US20120263841A1
Автор: Hershell R. Ball, Jr., Jason W. Mathews, Jonathan A. Merkle
Принадлежит: Michael Foods of Delaware Inc

The present invention relates to the formulation and process for preparation of a fried egg product that may be frozen for future heating in a microwave or other oven or griddle, for consumption by an individual. Various ingredients are added and mixed to each of the liquid egg white and liquid egg yolk portions. The liquid egg white portion is preheated and then deposited within a mold for slow cooking under controlled temperature and humidity conditions. The liquid egg yolk portion is preheated and then added to the mold for placement on the egg white portion. Following a short period of cooking, the mold containing the formulated fried eggs is transported to a freezer unit for freezing, then is removed from the mold for packaging and storage. At a future time, the frozen formulated fried egg product may be thawed and reheated for consumption by an individual.

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Номер записи: 5
15-11-2012 дата публикации

Method and Apparatus for Forming Unit Portions of Frozen Food Materials

Номер: US20120288613A1
Автор: Benedict DiGerlando, James E. Mauer
Принадлежит: DiGerlando Benedict, Mauer James E

A method and apparatus for forming pressed food products can utilize up to 98% chicken breast meat in high profit margin products. Breast meat is marinated and then extruded into a slab which is then frozen and shaped into a plank. The plank is sliced into unit portions which are then pressed into shaped portions with a preferred, or other, press. One preferred press linearly reciprocates unit portions into the press. This or another preferred press imparts three dimension exterior shape to the pressed food products.

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Номер записи: 6
03-01-2013 дата публикации

Food product kit

Номер: US20130004628A1
Автор: Jessica Ann Welsch, Stephanie Brekke Williams
Принадлежит: HOPEFULL CO Inc

A nutritional system includes a food product kit that can be used to prepare nutritious meals that are easy to eat, such as for those undergoing chemotherapy or diagnosed with dysphagia. The food product kit includes, for example, a mold for forming the food product ingredients into a desired shape while freezing, sticks for providing a handle for the frozen food product, an assortment of recipe cards identifying recipes for the food products, and an insulated tote for storing the kit components and the frozen food products. The food product kit may further include narratives printed on the assortment of recipe cards and a thermal pack for keeping the frozen food product cold. Methods of providing nutritional food products to a recipient are also disclosed.

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Номер записи: 7
07-03-2013 дата публикации

Equipment and process for preparation of food products having closed loop continuous shapes

Номер: US20130059044A1
Автор: Alan Thorpe
Принадлежит: Cavendish Farms Corp

To cut food material, in particular potatoes and sweet potatoes, into continuous close-loop shapes, a cutting blade assembly is used. The cutting blade assembly consists of an outer and at least one inner concentrically arranged cutting blade, where each cutting blade has a close-loop cross-sectional shape. The space between adjacent cutting blades forms a cutting tube. The cutting tubes ultimately form the cross-sectional shapes of the cut food material. Supports, such as blade guides and plungers are slidably positioned between the cutting blades in the cutting tubes. These supports maintain the distance between adjacent cutting blades and assist in separating cut food material from the cutting blades. This cutting blade assembly may be used in a method and system for cutting food material into continuous close-loop shapes.

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Номер записи: 8
14-03-2013 дата публикации

Formed food product

Номер: US20130064962A1
Автор: James B. Wolff
Принадлежит: James B. Wolff

A food product having aligned fibers.

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Номер записи: 9
03-01-2019 дата публикации

FORMULATION OF FOOD PRODUCT BASED ON GREEN BANANA FLOUR, PRODUCTION PROCESS AND ITS CORRESPONDING END PRODUCT

Номер: US20190000121A1
Автор: De Rivas Samuel Schiavon
Принадлежит:

The present invention patent refers to the formulation of an optional chocolate-type food alternative, obtained from green banana flour (spp) derived from green bananas or semi green ones from the plant varieties Prata, Terra, Cavendish, Nanica or Nanicão. The product presents sensory attributes (taste, colour, aroma and texture) that are similar to cocoa-based products, being presented in the form of tablets, bars, chocolates, toppings, etc. It is recommended for a public that shows dietary restrictions both from pathological and/or philosophical character, due to it containing special nutritional characteristics: the lack of lactose, sugar and cocoa. Besides, the presence of resistant starch—“RS”—and dietary fibre—“FA”—in the composition of the green banana flour present a preventive action for some non-communicable chronic diseases, which makes the product substantially different. 1) “FORMULATION OF FOOD PRODUCT BASED ON GREEN BANANA FLOUR , PRODUCTION PROCESS AND ITS CORRESPONDING END PRODUCT” , characterized for the formulation be related to an optional food , chocolate-type alternative , whose composition comprises: (1) 5 to 60% of green banana flour; (2) 25 to 45% of palm kernel fat; (3) 8 to 50% Of Maltitol natural sweetener; (4) 4 to 35% Of Soy Protein Extract; (5) 2 to 15% Artificial sweetener sucralose; (6) 1 to 5% Carob powder; (7) 0 to 0.5% of soy lecithin emulsifier; (8) 0 to 0.1% Polyglycerol polyiricoleate (PGPR); (9) 0.03 to 0.1% of natural vanilla aroma; (10) 0.03 to 0.1% of natural hazelnut flavour.2) “FORMULATION OF FOOD PRODUCT” claim 1 , according to and an alternative option claim 1 , characterized by the fact that the Palm kernel fat component can be replaced by 25 to 45% of Palm fat.3) “FORMULATION OF FOOD PRODUCT” claim 1 , according to and an alternative option claim 1 , characterized by the fact that the Palm kernel fat component can be replaced by 25 to 45% of Coconut fat.4) “FORMULATION OF FOOD PRODUCT” claim 1 , according to and an ...

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Номер записи: 10
07-01-2021 дата публикации

COMPOSITION AND PROCESS FOR PREPARING NATURAL OLIVE PULP-BASED FOOD SUBSTANCE

Номер: US20210000151A1
Автор: GEIFMAN Arturo, LEIZER Tal
Принадлежит: Kvutzat Yavne Food Products Ltd.

A process for preparing natural olive pulp-based food substance is provided. In an embodiment the process includes mixing a portion of olive pulp with at a portion of a plant-based protein into a composition; heating the composition; adding a portion of taste substance to the composition; and refrigerating the composition in at least one mold, wherein the refrigerated composition is a natural pulp-based food substance. 1. A process for preparing natural olive pulp-based food substance , comprising:mixing a portion of olive pulp with at a portion of a plant-based protein into a composition;heating the composition;adding a portion of taste substance to the composition; andrefrigerating the composition in at least one mold, wherein the refrigerated composition is a natural pulp-based food substance.2. The process of claim 1 , further comprising:producing olive pulp using a pulper machine.3. The process of claim 1 , wherein the portion of taste substance is selected from a group of: vegetables claim 1 , fruits claim 1 , seeds claim 1 , spices claim 1 , seasonings claim 1 , nutritional yeasts claim 1 , oils claim 1 , and artificial flavors.4chiaquinoa, spirulina. The process of claim 1 , wherein the plant-based protein is selected from a group of: soy claim 1 , lentils claim 1 , hemp seeds claim 1 , seeds claim 1 , claim 1 , almonds claim 1 , walnuts claim 1 , cashews claim 1 , pistachios claim 1 , and brazil nuts.5. The process of claim 1 , further comprising:cutting the refrigerated composition into portions.6. The process of claim 5 , wherein the cutting of the refrigerated composition is to at least one of: slices and dices.7. The process of claim 5 , further comprising:packaging the portions of the compositions.8. The process of claim 1 , wherein the packaging is sealed.9. The process of claim 1 , wherein the portion of plan-based protein is up to 20% of the natural pulp-based food substance.10. The process of claim 1 , wherein the portion of olive pulp is up to 40% ...

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Номер записи: 11
04-01-2018 дата публикации

Liquid Embedded Nutritional Bar

Номер: US20180000144A1
Автор: Hawkins Alfonzo
Принадлежит:

Provided is a nutritional bar which includes a body portion having a protein or energy-filled food, and at least one embedded portion which is embedded within the body portion that includes liquid and/or gel for consumption. The nutritional bars can be snack bars, energy bars or dietary bars, for example, and enable a consumer to have an additional source for water consumption as recommended. 1. A nutritional bar comprising:a body portion comprising a protein or energy-filled food; andat least one embedded portion which is embedded within the body portion and comprising liquid and/or gel for consumption, and a housing or film for housing the liquid therein.2. The nutritional bar of claim 1 , wherein the liquid and/or gel is encapsulated by the housing or film.3. The nutritional bar of claim 2 , wherein the protein or energy-filled food may include cereal claim 2 , grain claim 2 , oats claim 2 , fruit claim 2 , candy claim 2 , chocolate or any other protein or energy-filled food.4100. The nutritional bar of claim 2 , wherein the nutritional bar is held together by saturated gums claim 2 , proteins or fibers.5. The nutritional bar of claim 2 , wherein the liquid and/or gel includes water claim 2 , juice claim 2 , electrolytes or any other type of consumable liquid or gel.6. The nutritional bar of claim 2 , wherein the housing or film comprises a protective covering to prevent the liquid and/or gel therein from penetration during a baking process thereof.7. The nutritional bar of claim 1 , wherein the at least one embedded is a liquid-filled ball or a gel-filled ball which burst when bitten into by the consumer.8. The nutritional bar of claim 1 , wherein the housing or film is formed of a translucent and/or chewy material.9. A nutritional bar comprising:a body portion including a protein or energy-filled food; anda plurality of embedded portions filled with a liquid and/or gel, and a housing or film for housing the liquid therein.10. The nutritional bar of claim 9 , ...

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Номер записи: 12
14-01-2016 дата публикации

Cutter having varied cavity draft angle

Номер: US20160007628A1
Автор: Paul CAPAR
Принадлежит: Mars Inc

There is provided a cutter or mold having at least one sidewall defining a cavity, wherein the cavity draft angle varies. In some embodiments, the cutter may also include a base, i.e., the cutter can be a mold. The cutter or mold exhibits better release properties of food products molded or cut therewith than conventional cutters or molds having no cavity draft angle, or a uniform cavity draft angle. Rotary cutting wheels, that in some embodiments may be ultrasonically activated, as well as systems incorporating the cutters or molds are also provided, as are methods of forming food products using the cutters or molds.

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Номер записи: 13
14-01-2016 дата публикации

Process for Making a Texture Modified Food Product and Texture Modified Food Product Thereof

Номер: US20160007634A1
Автор: Frederic Rousseau
Принадлежит: Ambrosia Foods Inc

The present invention provides a process for producing a texture modified food product, the process comprising the steps of: providing a food product; adding a fructan and a texturizing agent to the food product in order to obtain an admix food product; and crushing the admix food product to obtain a texture modified food product thereby initiating the formation of a fructan gel. The temperature of the food product during the process is maintained below about 50° C. The texturizing agent is a heat-set texturizing agent. The present invention also provides a texture modified food product obtained by the above mentioned process. The present invention also provides a texturizing composition.

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Номер записи: 14
14-01-2021 дата публикации

MEAL IN A PILL AND METHODS FOR THE SAME

Номер: US20210007383A1
Автор: Arrocha-Arcos Andres Alberto, Cervantes-Alcala Rogelio, Elonis Matthew
Принадлежит: Meepo Inc.

A complete meal mimic is provided. It may be in the form of a small mass, and may contain free amino acids or peptides to mimic proteins in a meal. Digestion of the mimic may be at a controlled rate, emulating that of real food. The mimic may include the equivalent of 10-30 g protein in the form of amino acids and peptides, 10 to 20 grams of carbohydrates in the form of starches and fiber and 10 to 30 g of lipids from different oils. The oils may be one or more from avocado, coconut, and flaxseed. The mimic also may contain micro-nutrients provided by meals, including minerals and vitamins in bio-available forms. The mimic may stand in the place of a meal in the 100 calories to 500 calories range. The flavor of the mimic may include natural bitter blockers and/or mushroom powder. 1. A meal mimic in the form of a solid mass comprising at least one source of peptides or amino acids , a ratio of calories to weight of 4.8 Cal/g or higher , and a volume equivalent to a cube of 0.8 to 1.3 inch per side.2. The meal mimic of claim 1 , wherein the source of peptides or amino acids comprises at least one of hydrolyzed collagen claim 1 , rice claim 1 , wheat claim 1 , free amino acids and peptides.3. The meal mimic of further comprising on or more of starch claim 1 , lipids claim 1 , oligosaccharides claim 1 , and carbohydrates.4. The meal mimic of claim 1 , wherein the at least one source of peptides or amino acids has an amino acid content mimicking an amino acid content of a target protein.5. The meal mimic of further comprising a bitter blocker composition.6. The meal mimic of claim 5 , wherein the bitter blocker composition comprises one or more of natural bitter blockers claim 5 , arabic gum claim 5 , dry mushrooms claim 5 , plant based bitter blockers claim 5 , TrueBlock® claim 5 ,TrueClear® claim 5 , TruBlock™ Core claim 5 , TruBlock™ Ultra Powder MSDS claim 5 , and a combination of 78-95% acacia gum claim 5 , 1-6% flavor extracts claim 5 , and 2-15% acerola cherry ...

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Номер записи: 15
14-01-2021 дата публикации

DEVICE AND METHOD FOR PROCESSING GLUTEN PRODUCTS

Номер: US20210007388A1
Автор: CHENG Zhimin, HU Zhiqiang, Li Wen, Liu Dongmin, NING Jingheng, SUN Yaru, Wang Jianhui, Wang Yan, XIONG Shouyao, Yang Lei, Zhang Yongsheng
Принадлежит:

A device for processing gluten products includes an extruder. A press forming mold that includes a fixed mold and a movable mold is provided at a discharge end of the extruder. A bowl is provided at an end surface of the fixed mold, and a bowl matched with the bowl of the fixed mold is provided at an end surface of the movable mold. A feeding channel is provided inside the fixed mold. A through hole is provided in the movable mold. An feed tube which is movable relative to the movable mold is arranged in the through hole. A die holder is arranged at the other end surface of the movable mold for holding the feed tube, and is movable with respect to the movable mold. A push-and-pull mechanism is provided at an end of the die holder. 1. A device for processing gluten products , comprising an extruder;wherein a press forming mold is provided at a discharge end of the extruder and comprises a fixed mold and a movable mold; the fixed mold is arranged at a discharge outlet of the extruder; a bowl is provided at an end surface of the fixed mold; a feeding channel is provided inside the fixed mold; the movable mold is movable along an extrusion direction of the extruder; a bowl matched with the bowl of the fixed mold is provided at an end surface of the movable mold;a through hole is provided in the movable mold; an feed tube which is movable relative to the movable mold is arranged in the through hole; an end of the feed tube is inserted into the bowl of the movable mold, and the other end of the feed tube is in communication with an ingredient barrel through a pipe, and the pipe is provided with a metering pump; anda die holder is arranged at the other end surface of the movable mold for holding the feed tube, and the die holder is movable with respect to the movable mold; a push-and-pull mechanism is provided at an end of the die holder; a hold-down mechanism is provided on the movable mold and tightly connects the push-and-pull mechanism; and a stop block is arranged at ...

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Номер записи: 16
10-01-2019 дата публикации

FLUID MIXING AND HEAT EXCHANGE DEVICE

Номер: US20190008196A1
Автор: Jetton Jeffrey R., Levitsky Stan A., Williams Tyler L.
Принадлежит:

Methods and systems are provided for mixing and heat exchange of fluids. In one example, a fluid mixing and heat exchange device includes a hot water tank, a mixing chamber spaced away from the hot water tank and fluidly coupled to a first liquid reservoir, a first chilling module fluidly coupled to the mixing chamber, a coolant tank fluidly coupled to the first chilling module, a radiator fluidly coupled to the coolant tank, and a dispensing manifold fluidly coupled to the mixing chamber and adapted to dispense a mixed and chilled fluid mixture to a plurality of fluid vessels. 1. A fluid mixing and heat exchange device , comprising:a hot water tank;a mixing chamber spaced away from the hot water tank and fluidly coupled to a first liquid reservoir;a first chilling module fluidly coupled to the mixing chamber;a coolant tank fluidly coupled to the first chilling module;a radiator fluidly coupled to the coolant tank; anda dispensing manifold fluidly coupled to the mixing chamber and adapted to dispense a mixed and chilled fluid mixture to a plurality of fluid vessels.2. The device of claim 1 , further comprising a second chilling module positioned below the dispensing manifold and plurality of fluid vessels and including a chilling device and a heat exchanger claim 1 , wherein the device is positioned in a vehicle including one or more of a ship claim 1 , an airplane claim 1 , and a limousine.3. The device of claim 1 , wherein the first chilling module includes a chilling device and a heat exchanger claim 1 , where the heat exchanger is positioned on a first side of the chilling device and where the chilling device is positioned between the heat exchanger and a liquid gelatin interface on a second side of the chilling device.4. The device of claim 3 , wherein the chilling device includes a plurality of thermoelectric chips.5. The device of claim 3 , wherein the first chilling module further includes a first pump fluidly coupled with the mixing chamber and a second ...

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Номер записи: 17
18-01-2018 дата публикации

Method and System for Making Protein Loaf, and Protein Loaf

Номер: US20180014563A1
Автор: Auernheimer Mark Edward, Matulis Richard John, Pasternak Benjamin Todd, VanDevanter Scott R.
Принадлежит: Sugar Creek Packing Co.

A method for making a protein loaf, which may take the form of whole-muscle poultry, beef, pork, or veal, may include coating at least a portion of at least one of two pieces of protein with a bonding enzyme preparation along a bonding surface of one of the pieces; nesting the two pieces of protein in a mold and orienting the pieces such the coated bonding surface contacts a bonding surface of the other of the two pieces of protein; evacuating and sealing the pieces in a package such that the pieces are urged together along the bonding surfaces thereof and conform to the mold to form a loaf shape; and holding the pieces in the sealed package a time interval sufficient to allow the bonding enzyme preparation to cause cross-linking to occur between the bonding surfaces to form a unitary protein loaf from the two pieces of protein. 1. A method for making a poultry loaf , the method comprising:coating at least a portion of at least one of two pieces of poultry with a bonding enzyme preparation along a bonding surface of the at least one of two pieces of poultry;nesting the two pieces of poultry in a mold and orienting the two pieces of poultry such the coated bonding surface of the at least one of the two pieces of poultry contacts a bonding surface of the other of the two pieces of poultry;evacuating and sealing the two pieces of poultry in a package such that the two pieces of poultry are urged together along the bonding surfaces thereof and conform to the mold to form a loaf shape; andholding the pieces of poultry in the sealed package a time interval sufficient to allow the bonding enzyme preparation to cause cross-linking to occur between the bonding surfaces to form a unitary poultry loaf from the two pieces of poultry.2. The method of claim 1 , further comprising sous vide cooking the poultry loaf while in the package.3. The method of claim 2 , further comprising freezing the sous vide cooked poultry loaf while in the package.4. The method of claim 1 , further ...

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Номер записи: 18
17-01-2019 дата публикации

APPARATUS FOR PREPARING A MOULDED FOOD PRODUCT

Номер: US20190014811A1
Автор: De Rycke Thomas A., Vanneste Michiel G. H. P. E.
Принадлежит:

An apparatus for preparing a moulded food product, the apparatus comprising a base having first and second ends, with differing first and second moulds being formed with the first and second end respectively. A ring is engageable with either end of the base and has a ring mould portion contiguous with the first and second moulds to create a forming space when in use. A central aperture extends through the ring mould portion and a plunger is dimensioned and configured to pass through the central aperture, the plunger having a forming end and a closing end. 1. An apparatus for preparing a moulded food product , comprising:a base having first and second ends, and at least one sidewall extending therebetween, said first end having a first mould therein and said second end having a second mould therein, said first and second moulds being different in at least one aspect taken from the group of geometric shape and volume.a ring having a central aperture, the ring being selectively engageable with either said first or said second end of said base, the ring defining a ring cavity which when mated to one of said first or second molds defines a forming space, said ring further including a central aperture therethrough; anda plunger which is dimensioned and configured to pass through the central aperture.2. An apparatus as in claim 1 , wherein said first and second ends have differing perimeters such that said at least one sidewall is tapered and provides a visual indication of whether the first or the second end is uppermost.3. An apparatus as in claim 2 , one of the first and second moulds is substantially round in cross-section and the other one of the first and second moulds is substantially a rounded cone or bullet shape.4. An apparatus as in claim 1 , wherein said ring includes a peripherally extending trough.5. An apparatus as in claim 4 , wherein said ring is sufficiently transparent to view food within said forming space to ascertain said forming space has been filled ...

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Номер записи: 19
16-01-2020 дата публикации

ROBOT

Номер: US20200015508A1
Автор: KIM Nakyeong, LEE Jun, LEE Sanghak, MOON Sungmin
Принадлежит: LG ELECTRONICS INC.

A robot includes an ingredient mold configured to process food ingredients into solid ingredients; a storage container configured to store the solid ingredients processed in the ingredient mold; a transfer tube through which the solid ingredients in the storage container pass; a feed tube connected to the transfer tube, formed with an ingredient port, and having a passage configured to guide ingredients to the ingredient port; and a feeder configured to feed the solid ingredients, which are moved to the feed tube, to the ingredient port. 1. A robot comprising:an ingredient mold configured to process food ingredients into solid ingredients;a storage container configured to store the solid ingredients processed in the ingredient mold;a transfer tube through which the solid ingredients in the storage container pass;a feed tube connected to the transfer tube, formed with an ingredient port, and having a passage configured to guide ingredients to the ingredient port; anda feeder configured to feed the solid ingredients, which are moved to the feed tube, to the ingredient port.2. The robot according to claim 1 , further comprising a control valve disposed at an outlet of the storage container or an upper portion of the transfer tube to control a drop of the solid ingredients contained in the storage container.3. The robot according to claim 2 , wherein the control valve includes:a valve body rotatably disposed at the outlet of the storage container or in the transfer tube; anda motor configured to rotate the valve body.4. The robot according to claim 3 , wherein the motor includes:a motor rod connected to the valve body to linearly move; anda solenoid motor configured to linearly reciprocate the motor rod.5. The robot according to claim 3 , wherein the control valve is configured to be opened or closed for a time during which a plurality of solid ingredients contained in the storage container drop one by one.6. The robot according to claim 3 , further comprising a ...

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Номер записи: 20
16-01-2020 дата публикации

Robot

Номер: US20200016763A1
Автор: Jun Lee, Nakyeong KIM, Sanghak Lee, Sungmin MOON
Принадлежит: LG ELECTRONICS INC

A robot includes a robot arm formed with an ingredient channel including an ingredient inlet and an ingredient outlet; an ingredient feeder having an ingredient port configured to discharge ingredients; and a carrier configured to move the robot arm to a connection position where the ingredient inlet is connected to the ingredient port, and move the robot arm to an area where the ingredient inlet is separated from the ingredient port.

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Номер записи: 21
10-02-2022 дата публикации

FOOD BAR, AND A METHOD OF MAKING THE FOOD BAR

Номер: US20220039452A1
Автор: DELON NINA LEONA
Принадлежит: NSHAPE BAR LLC

A food bar, and a method for making the food bar. The food bar includes a crust, the crust having a binding agent including a sesame component, the sesame component including a combination of sesame powder, sesame paste. The food bar also includes a filling within the crust, The crust to filling weight ratio between is about 1.1. 1. A food bar , comprising:a crust, the crust having a binding agent including a sesame component, the sesame component including a combination of sesame powder, sesame paste, water, and salt; and the crust to filling weight ratio is about 1:1 to maintain structural rigidity of the crust while maintaining the filling at room temperature,', 'the filling comprises one of a chickpea paste, a sesame sauce, pesto sauce, an eggplant paste, or a spinach dip, and the filling has an average adhesiveness of about 32-37 mj.', 'the crust is shaped to form at least five walls including a horizontal bottom wall and four vertical walls surrounding the horizontal bottom wall, and a concavity within a center portion of the crust that maintains the filling within the crust,'}], 'a filling within the crust, wherein'}2. The food bar of claim 1 , wherein the crust is tub-shaped.3. The food bar of claim 1 , wherein the crust is barrel-shaped.4. The food bar of claim 3 , wherein the barrel-shaped crust includes a cylindrical indentation where the filling is located.5. (canceled)6. The food bar of claim 1 , whereinthe crust is shaped into a tub, the tub having a dimensional ratio among a length, a width, and a height of about 4:1:0.75, andthe thickness of the crust is about 3-4 mm.7. The food bar of claim 1 , wherein the sesame powder to sesame paste ratio is about 5:7 by weight upon addition of a sweetener to the food bar claim 1 , to maintain structural rigidity of the crust in holding the filling.8. The food bar of claim 1 , wherein the sesame powder to sesame paste ratio is about 4:1 by weight claim 1 , when the food bar is without any sweetener claim 1 , to ...

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Номер записи: 22
10-02-2022 дата публикации

Sandwich maker

Номер: US20220039594A1
Автор: Fei-Chen Wang, I-Ting Chang, Shyh-Harn Huang
Принадлежит: President Chain Store Corp

A sandwich maker is provided, including a support structure, a pressing mechanism, a hot-pressing structure, a bearing structure, a conveying mechanism, and a controller. The pressing mechanism includes a first motor set, a first transmission rod, and a connecting base, where the connecting base performs linear reciprocating motion along a first direction driven by the first motor set and the first transmission rod. The hot-pressing structure includes a heating device and a pressing mold. The pressing mold has a first mold cavity. The bearing structure includes a heating furnace and a bearing mold. The bearing mold has a second mold cavity. The conveying mechanism includes a second motor, a second transmission rod, and a conveying base, where the conveying base performs linear reciprocating motion along a second direction driven by the second motor and the second transmission rod. The controller controls operation of the sandwich maker.

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Номер записи: 23
01-02-2018 дата публикации

SYSTEMS AND METHODS FOR PREPARING PORK RINDS

Номер: US20180027850A1
Автор: Ayala Victor Manuel, Sandor Luis Alberto, Sandor Martin Raul
Принадлежит:

Some embodiments are directed to a method for preparing a plurality of pork rinds. The method can include slicing a raw pork skin into a cuboidal shape; slicing the cuboidal-shaped raw pork skin into rectangular-shaped pork skin pieces; placing each of the rectangular-shaped pork skin pieces between two members of a metal mold, wherein each of the members of the metal mold are detachably connected to each other; immersing the metal mold encasing the pork skin pieces into a vat at least partially filled with a cooking medium; heating the cooking medium to a predefined temperature for a predefined time duration to fry the pork skin pieces into pork rinds; removing the pork rinds from the metal mold; and wrapping each of the pork rinds in a package. 1. A method for preparing food , the method comprising:slicing a raw cut of animal protein or fat into a first shape;slicing the first-shaped raw cut of animal protein or fat into a plurality of pieces, wherein each of the plurality of pieces has a second shape with a predefined length and a predefined width;placing each of the plurality of pieces between two members of a metal mold, wherein each of the members of the metal mold are detachably connected to each other;immersing the metal mold encasing the plurality of pieces into a vat at least partially filled with a cooking medium;heating the cooking medium to a predefined temperature for a predefined time duration to cook the plurality of pieces;removing the cooked pieces from the metal mold; andwrapping the cooked pieces in a package.2. The method of claim 1 , whereinthe food is a plurality of pork rinds,the raw cut of animal protein or fat is a raw cut of pork skin,the cooking medium fries the pork skin,the first shape is cuboidal, andthe second shape is substantially rectangular.3. The method of claim 2 , further comprising removing excess fat from the raw pork skin.4. The method of claim 2 , wherein the raw pork skin is sliced into a plurality of flat raw pork pieces ...

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Номер записи: 24
17-02-2022 дата публикации

EDIBLE FOOD CONTAINERS AND METHOD FOR MAKING THE SAME

Номер: US20220046975A1
Автор: SKULEC GABRIEL
Принадлежит:

Embodiments include edible containers and an example method for making the edible containers. In one possible embodiment, a mixture of seeds, vegetables, fruits, spices, and water is blended to create a paste. The paste is then deposited onto a mold of the desired container shape, and smoothed to a consistent thickness. The mold and paste are then dehydrated, and the container separated from the mold. The container is then dehydrated further to a desired moisture content. The process may be automated by using a rotating table with the mold, and an automatic dispenser. 1. A method for making an edible container , comprising:preparing a paste from a mixture of vegetable materials;depositing a quantity of the paste onto a mold to form the edible container;smoothing the paste on the mold to a consistent thickness;partially dehydrating the edible container upon the mold;releasing the edible container from the mold; andfurther dehydrating the edible container to a desired moisture content.2. The method of claim 1 , wherein the vegetable materials comprise a mixture of seeds claim 1 , vegetables claim 1 , fruits claim 1 , spices claim 1 , and water.3. The method of claim 2 , wherein the mixture of seeds claim 2 , vegetables claim 2 , fruits claim 2 , spices claim 2 , and water comprises one or more of flax seeds claim 2 , sunflower seeds claim 2 , celery claim 2 , carrots claim 2 , garlic claim 2 , red tomatoes claim 2 , red bell peppers claim 2 , salt claim 2 , and pepper.4. The method of claim 1 , further comprising:placing the mold onto a rotating table; andplacing the paste into a dispenser;wherein depositing the quantity of paste onto the mold comprises depositing, from the dispenser, the paste onto the mold while the mold is rotated on the rotating table.5. The method of claim 4 , wherein partially dehydrating the edible container upon the mold further comprises releasing the mold from the rotating table.6. The method of claim 1 , wherein dehydrating the edible ...

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Номер записи: 25
31-01-2019 дата публикации

Yogurt Crisp and Method for Making Same

Номер: US20190029312A1
Автор: DIERMEIER Donna Jan, Faa Pierre, Wilson Emily
Принадлежит:

A significant amount of yogurt product is used to form a viscoelastic dough capable of being sheeted and cut, without sticking to equipment, and cooked, without over-browning from the high protein and sugar found in yogurt. A number of snack foods can be made with the dough, including a shelf-stable light and crunchy yogurt crisp with whole grain and optional inclusions. 1. A viscoelastic dough for making a shelf-stable ready-to-eat yogurt crisp with a moisture content of between about 0.8% to about 3% , said dough comprising:at least about 20% dehydrated yogurt, said dehydrated yogurt comprising yogurt powders, granules, flakes or agglomerates, wherein the moisture content of the dehydrated yogurt is less than about 40%;at least about 16% modified starch, wherein the modified starch is pre-gelatinized; anda starch comprising one or more of wheat flour and oat flour;wherein said dough lacks yeast.2. The viscoelastic dough of comprising between about 16% to about 25% modified starch.3. The viscoelastic dough of wherein the modified starch is a pre-gelatinized cornstarch.4. The viscoelastic dough of comprising up to about 10% oil.5. The viscoelastic dough of further comprising a probiotic.6. The viscoelastic dough of further comprising between about 0.2% to about 10% emulsifier.7. The viscoelastic dough of further comprising inclusions claim 1 , said inclusions comprising dried fruits claim 1 , dried vegetables claim 1 , nuts claim 1 , seeds claim 1 , chocolate and any combination thereof.8. The viscoelastic dough of comprising between about 5% to about 15% dried fruit inclusions.9. The viscoelastic dough of comprising between about 20% to about 25% yogurt powder and one or more of: about 18% to about 22% whole wheat flour claim 1 , between about 18% to about 22% pre-gelatinized starch claim 1 , and between about 7% to about 10% oat flour.10. The viscoelastic dough of comprising between about 22% to about 26.5% whole wheat flour claim 1 , between about 9% to about 11% ...

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Номер записи: 26
04-02-2021 дата публикации

SYSTEM FOR FILLING MOLDS WITH CURD TO MAKE CHEESE

Номер: US20210029958A1
Автор: CRAMARD Marc
Принадлежит: Equipements Techniques des Industries Alimentaires et Connexes Tecnal

A system for filling molds with a curd/serum mixture includes a feeding device that allows a volume of curd and serum to be collected and distributed in order for same to be poured into a mold. The feeding device includes a hopper that tapers towards a bottom distribution base having distribution ports, molds into which the curd/serum mixture is to be poured, and a distribution plate perforated with orifices, downstream of which the molds are placed during the mold filling process. The feeding device is movable horizontally relative to the distribution plate in a direction of movement and the system is characterized in that the feeding device includes a connection plate which is disposed at least partly around the base of the hopper and is designed to be in contact with the distribution plate when the molds are filled with the curd/serum mixture. 1. An molding installation for molding a curd/serum mixture , the installation comprising:a supplying device configured to collect and distribute a volume of curd and serum to be molded, the supplying device including a hopper converging towards a lower distribution base provided with distribution openings;molds inside which the curd/serum mixture is intended to be poured;a distribution plate pierced with orifices directly below which the molds are disposed during the molding, the supplying device being movable horizontally with respect to the distribution plate in a direction of displacement; andan exhaust system for guiding a flow of air expelled by a mold during its filling towards at least one adjacent mold,wherein the supplying device comprises a connection plate disposed at least in part around the lower distribution base of the hopper and configured to be in contact with the distribution plate during the molding of the curd/serum mixture in the molds, the installation further comprising.2. The molding installation according to claim 1 , wherein the exhaust system comprises exhaust grooves extending from the lower ...

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Номер записи: 27
04-02-2021 дата публикации

Facility for moulding curd for producing cheese

Номер: US20210029959A1
Автор: Marc CRAMARD
Принадлежит: Equipements Techniques des Industries Alimentaires et Connexes Tecnal SAS

A facility for molding a mixture of curd/serum includes a supplying device allowing a volume of curd and serum for molding to be collected and distributed. The supplying device includes a hopper converging towards a lower distribution base provided with distribution openings, molds into which the curd/serum mixture is poured, and a distribution plate pierced with orifices in line with which the molds are arranged during the molding. The supplying device is horizontally movable in relation to the distribution plate in a direction of movement. The distribution plate is formed by at least one cassette pierced with the orifices in line with which the molds are arranged during the molding, and a frame arranged so as to surround the cassette around a periphery thereof. Also, the cassette and the frame include detachable cooperation structure such that the cassette and the frame are secured in a detachable manner.

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Номер записи: 28
09-02-2017 дата публикации

DEVICE AND METHOD FOR PRODUCING MEAT PRODUCTS

Номер: US20170035066A1
Автор: Hukelmann Bernhard
Принадлежит:

The invention relates to a device and a method that can be carried out using said device, for producing meat products using pieces of raw meat that are joined together and subsequently cooked and/or that absorb a liquid composition. The device has working surfaces that encompass an inner volume, at least one of said working surfaces having a drive for back-and-forth motion and for pressing the at least one working surface against pieces of raw meat situated in the inner volume that is encompassed by the working surfaces. 11234111111ab,c,d. A device for producing meat products with discontinuously or continuously arranged work surfaces ( , , , ) , which encompass an internal volume and at least one work surface () of which is arranged for mechanical loading against raw pieces of meat to be arranged in the internal volume , characterized in that the at least one work surface ( , , ) is driven to perform a guided reciprocating movement with a frequency of at least 0.5 Hz for at least 0.5 min by means of a drive motor (M).2117. The device according to claim 1 , characterized in that the internal volume is lined with an elastic sheath () or a rigid sheath ().31234. The device according to claim 1 , characterized in that the work surfaces ( claim 1 , claim 1 , claim 1 , ) are fixed relative to one another into an assembly and in this assembly are driven to a reciprocating movement.41234. The device according to claim 3 , characterized in that the assembly of work surfaces ( claim 3 , claim 3 , claim 3 , ) fixed against one another is guided in a frame for the reciprocating movement.51234. The device according to claim 3 , characterized in that the device has two assemblies of work surfaces ( claim 3 , claim 3 , claim 3 , ) fixed against one another claim 3 , which are driven in a common frame to an antagonistic reciprocating movement.61234. The device according to claim 1 , characterized in that the assembly of work surfaces ( claim 1 , claim 1 , claim 1 , ) fixed against ...

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Номер записи: 29
24-02-2022 дата публикации

COMPOSITION MANUFACTURED FROM FREEZE-DRIED EMBRYONIC SPROUTED PLANTS, AND METHODS OF MAKING AND USING THE SAME

Номер: US20220053797A1
Автор: Cryan Sharon
Принадлежит:

A composition is manufactured from a freeze-dried mixture comprising one or more freeze-dried embryonic sprouted plants and one or more flavorings, such as a fruit, vegetable, or other natural or artificial flavoring. In some embodiments, the composition is molded into desired shapes and packaged. In other embodiments, the composition is not molded but pulverized into powder for reconstitution. The composition is manufactured by controlling the dry heat added, controlling the growth cycle of the embryonic sprouted plants, and including a step of freeze-drying the mixture. The food is intended to be consumed by human being or lower animals in whole or part via the oral cavity. 1. A composition , comprising a freeze-dried mixture of one or more embryonic sprouted plants and one or more flavorings.2. The composition of claim 1 , wherein the embryonic spouted plants are selected from adzuki claim 1 , alfalfa claim 1 , broccoli claim 1 , buckwheat claim 1 , cabbage claim 1 , cauliflower claim 1 , chia claim 1 , chives claim 1 , clover claim 1 , dill claim 1 , fenugreek claim 1 , flax claim 1 , garbanzo bean claim 1 , garlic claim 1 , kale claim 1 , kidney bean claim 1 , lentil bean claim 1 , mung bean claim 1 , mustard claim 1 , navy bean claim 1 , oats claim 1 , peas claim 1 , pinto bean claim 1 , pumpkin claim 1 , radish claim 1 , red clover claim 1 , soy bean claim 1 , sunflower claim 1 , wheat berry claim 1 , and wheat grass.3. The composition of claim 1 , wherein the one or more flavorings is derived from a spice claim 1 , fruit claim 1 , fruit juice claim 1 , cacao claim 1 , vegetable claim 1 , vegetable juice claim 1 , essential oil claim 1 , edible yeast claim 1 , herb claim 1 , bark claim 1 , bud claim 1 , root claim 1 , leaf claim 1 , meat claim 1 , seafood claim 1 , poultry claim 1 , eggs claim 1 , dairy products claim 1 , fermentation products claim 1 , liquid smoke claim 1 , or any other natural or artificial flavoring.4. The composition of claim 1 , wherein ...

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Номер записи: 30
24-02-2022 дата публикации

DRIED SEAWEED CRISPS AND METHOD FOR PREPARING SAME

Номер: US20220053805A1
Автор: JEONG Da Woon, MYUNG Ho Min, PARK Eun Sun, PARK Seung Eun, Shin Na Ri
Принадлежит: CJ CHEILJEDANG CORPORATION

The present invention relates to a dried seaweed snack and a method for preparing the same. 1. A dried seaweed snack comprising at least one layer of a joined body in which at least one layer of a dried seaweed sheet and at least one layer of a grain sheet are bonded to each other , wherein the joined body has a hardness of 1500 g to 6000 g and an average water content per 1 cmunit area of 2.0 wt % or less.2chlorella. The dried seaweed snack of claim 1 , wherein the dried seaweed sheet includes at least one selected from the group consisting of claim 1 , green laver claim 1 , sea staghorn claim 1 , laver claim 1 , agar claim 1 , sea mustard claim 1 , kelp claim 1 , gulfweed claim 1 , and hijikia.3. The dried seaweed snack of claim 1 , wherein the grain sheet includes at least one selected from the group consisting of rice claim 1 , barley claim 1 , bean claim 1 , foxtail millet claim 1 , proso millet claim 1 , sorghum claim 1 , wheat claim 1 , and corn.4. The dried seaweed snack of claim 1 , wherein the joined body further comprises a layer of a bonding agent between at least one layer of the dried seaweed sheet and at least one layer of the grain sheet.5. The dried seaweed snack of claim 1 , wherein the joined body has a hardness of 2100 g to 5500 g and an average water content per 1 cmunit area of 1.5 wt % or less.6. The dried seaweed snack of claim 1 , wherein one side of the joined body has a chromaticity claim 1 , of which L* is in a range of 15 to 30 claim 1 , a* is in a range of −15 to 5 claim 1 , and b* is in a range of −10 to 10 in the color coordinate.7. The dried seaweed snack of claim 6 , wherein one side of the joined body has a chromaticity claim 6 , of which L* is in a range of 18 to 24 claim 6 , a* is in a range of −10 to 1 claim 6 , and b* is in a range of −4 to 6 in the color coordinate.8. A method for preparing a dried seaweed snack claim 6 , comprising: preparing a joined sheet by bonding at least one layer of a dried seaweed sheet and at least ...

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Номер записи: 31
07-02-2019 дата публикации

Process for the deep-freezing of a substantially fluid food preparation

Номер: US20190037907A1
Автор: Giuseppina Cerea
Принадлежит: AMBIENTE E NUTRIZIONE Srl

A frozen condiment selected from the group consisting of sauces, pastes, pâtés, creams and pizza toppings, having hygienic and organoleptic features comparable with those of a corresponding fresh condiment, which is in the form of granules having a porous surface, having an average weight of 6.0 g or less and essentially homogeneous in size having a diameter comprised between 1 mm and 20 mm, and apt to determine a rapid and uniform thawing of the deep-frozen condiment.

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Номер записи: 32
06-02-2020 дата публикации

PEANUT PROTEIN VEGETARIAN SAUSAGE AND PREPARATION METHOD THEREOF

Номер: US20200037654A1
Автор: HU Hui, JIANG Yuanrong, LIU Hongzhi, Liu Li, SHI Aimin, Wang Qiang, ZHANG Jinchuang, ZHANG Yuquan, Zhu Song
Принадлежит:

A peanut protein vegetarian sausage and a preparation method thereof are described. The peanut protein vegetarian sausage is prepared from components including low-temperature defatted peanut protein powder, soybean protein isolate, vital wheat gluten, and modifier. The vegetarian sausage has a protein content of 60% or more, zero cholesterol and low fat, and has the characteristics of good taste, being rich in nutrients and convenience to eat. Also described are a preparation method of the vegetarian sausage, which includes mixing the main materials, performing an extrusion treatment, adding water and an auxiliary material online during the extrusion, and cooling the product obtained after extrusion molding to give the peanut protein vegetarian sausage. The preparation method is a pure physical processing method with a high degree of automation, and the processing is free from any pollutant discharge. 2. The vegetarian sausage according to claim 1 , wherein the low-temperature defatted peanut protein powder has a protein content of 55% or more claim 1 , and a fat content of 7% or less;and/or, the soybean protein isolate has a protein content of 80% or more, and a fat content of 1.8% or less;and/or, the vital wheat gluten has a protein content of 60% or more, and a fat content of 0.9% or less.3. The vegetarian sausage according to claim 1 , wherein the modifier is one or more selected from protease claim 1 , konjac flour claim 1 , and sodium carbonate.4. The vegetarian sausage according to claim 1 , further comprising an auxiliary material claim 1 , the auxiliary material is one or more of essence claim 1 , pigment claim 1 , salt claim 1 , and water-retaining agent.6. A method for preparing the vegetarian sausage according to claim 1 , comprising the following steps:1) the low-temperature defatted peanut protein powder, the soybean protein isolate, and the vital wheat gluten are crushed, then mixed well with the modifier, and allowed to stand to balance;2) the ...

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Номер записи: 33
06-02-2020 дата публикации

ROBOT

Номер: US20200037824A1
Автор: KIM Nakyeong, LEE Jun, LEE Sanghak, MOON Sungmin
Принадлежит: LG ELECTRONICS INC.

A robot includes an ingredient processor configured to produce a mixture by mixing food ingredients with water; an ingredient mold spaced apart from the ingredient processor and having a space portion to form a space for receiving the mixture supplied from the ingredient processor; a cooler configured to cool the ingredient mold; and a rotating device configured to rotate the ingredient mold in a plurality of directions. 1. A robot comprising:an ingredient processor configured to produce a mixture by mixing food ingredients with water;an ingredient mold spaced apart from the ingredient processor and having a space portion to form a space for receiving the mixture supplied from the ingredient processor;a cooler configured to cool the ingredient mold; anda rotating device configured to rotate the ingredient mold in a plurality of directions.2. The robot according to claim 1 , wherein the ingredient processor includes:a storage container configured to contain the produced mixture;a rotating body rotatably disposed inside the storage container to allow the mixture in the storage container to flow; anda motor configured to rotate the rotating body.3. The robot according to claim 1 , wherein the ingredient processor includes:a solid ingredient inlet into which solid ingredients are introduced from among the food ingredients;a grinder configured to contain the solid ingredients introduced into the solid ingredient inlet and provided therein with a grinding rotor rotatably installed;a water tube configured to guide water into the grinder; anda storage container configured to contain a mixture of water and the solid ingredients, which are pulverized in the grinder, in a form of a slush.4. The robot according to claim 1 , wherein the ingredient processor includes:a powder ingredient inlet into which powder ingredients having a size smaller than a size of solid ingredients are introduced from among the food ingredients;a mixer configured to contain the powder ingredients ...

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Номер записи: 34
06-02-2020 дата публикации

Gelatin product comprising a core component and method for producing same

Номер: US20200038335A1
Автор: Andre Weins, Eberhard Dick, Holger Brack, Johanna Schmidgall, Sarah Engelhardt
Принадлежит: Gelita AG, Winkler and Duennebier Suessbarenmaschinen GmbH

The present invention relates to a gelatin product comprising a core component, wherein the core component is encased partially or fully by a gelatin gel. The gelatin gel is produced from a homogeneous casting compound containing the following constituents dissolved in water: 3 to 20 wt % of gelatin having a mean molecular weight, determined by gel chromatography, of at least 130 kDa, wherein the proportion of the molecular weight fraction above 100 kDa is at least 35 wt %; up to 60 wt % of glucose syrup with a viscosity of less than 1000 mPa·s, measured with a dry matter content of 80 wt % and at a temperature of 60° C.; and up to 60 wt % of sucrose, wherein the casting compound comprises a dry matter content of at least 70 wt %.

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Номер записи: 35
03-03-2022 дата публикации

Method of Manufacturing a Flavoring and Sweetening Gelatin Drop for a Beverage

Номер: US20220061359A1
Автор: Thomas McDowell
Принадлежит: Individual

A method of manufacturing a flavoring and sweetening gelatin drop for a beverage gradually sweetens and flavors a hot beverage. The method includes a first quantity of water, a quantity of gelatin, a second quantity of water, a quantity of base sweetening mixture, a quantity of emulsification mixture, a quantity of high-intensity flavoring mixture, and a first quantity of grain-based starch. The method begins by heating and mixing the quantity of gelatin into the first quantity of water. The quantity of base sweetening mixture and the second quantity form a slurry solution. The quantity of emulsification mixture is mixed into the slurry solution. The gelatin solution and the slurry solution form the final solution. The quantity of high-intensity flavoring mixture is mixed into the final solution. The final solution is deposited into the quantity of grain-based starch, and the final solution is cured for a specified time period.

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Номер записи: 36
03-03-2022 дата публикации

Systems to Fabricate Food Aggregate from Food Elements and Related Methods

Номер: US20220061374A1
Автор: Kruglick Ezekiel, Millar Benjamin William
Принадлежит:

Techniques described include methods, systems, products, devices, and/or apparatuses related to food processing systems related methods, and food items produced therewith. For example, the food processing system may be configured to fabricate food aggregates from multiple food elements. The food processing system includes a first press body and a second press body. The second press body is positioned and oriented opposite to the first press body and reconfigurable from a first configuration to a second, non-planar configuration. The second, non-planar configuration of the press body is different from the first configuration. At least one of the first or second press bodies is movable in a manner that decreases space between the first and second press bodies, to compress the food elements and form the food aggregate. A dispenser of the food elements is positioned and configured to dispense the food elements between the first and second press bodies.

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Номер записи: 37
25-02-2021 дата публикации

Food mold and method for food processing using the same

Номер: US20210051992A1
Автор: Chih Hung Lin
Принадлежит: Yo Kai Express Inc

Provided herein are a food mold for use in food processing and a method for food processing using the food mold. The food mold includes a bottom portion, a sidewall and a protruding structure. The bottom portion includes a peripheral edge and a bottom surface. The peripheral edge surrounds the bottom surface. The sidewall includes a lower edge and an upper edge opposite to the lower edge. The sidewall surrounds the bottom portion. The lower edge is connected to the peripheral edge. The protruding structure is disposed on the bottom surface.

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Номер записи: 38
13-02-2020 дата публикации

PROCESS FOR APPLYING GRANULAR MATERIAL ON AN OUTER SIDE OF A FOOD PRODUCT

Номер: US20200046011A1
Автор: CATALANO Giorgio, MOLLO Marco
Принадлежит: SOREMARTEC S.A.

Described herein is a process for applying granular material on an outer side of a foodstuff product (P). This process comprises the steps of: 1. A process for applying granular material on at least one outer side of a foodstuff product (P) , comprising the steps of:{'b': 2', '102', '22', '106, 'providing a mould (; ) having a mould cavity (S; S′) that is delimited, at least partially, by at least one mobile wall (B; );'}{'b': 1', '22', '106, 'positioning the product (P) in said mould cavity by setting said outer side (p) in a position facing and at a distance from said mobile wall (B, );'}{'b': 24', '112', '22', '106, 'introducing granular material in the gap (; ) comprised between said mobile wall (B; ) and said outer side of said product; and'}{'b': 22', '106', '1, 'moving said mobile wall (B; ) towards said outer side of said product so that it comes to press said granular material against said outer side (p) of said product (P).'}22221. The process according to claim 1 , wherein set within said mould () is an inflatable body () defining said mobile wall claim 1 , and wherein said movement step envisages expanding said inflatable body so that it comes to press said granular material against said outer side (p) of said product (P).322. The process according to claim 2 , wherein said expansion step envisages injecting a fluid under pressure into said inflatable body ().422. The process according to claim 2 , wherein said inflatable body () is constituted by a flexible casing or sheath claim 2 , made of waterproof material claim 2 , preferably rubber or silicone.522. The process according to claim 3 , which envisages controlling the pressure within said inflatable body () and stopping said injection step when a pre-set pressure is detected claim 3 , wherein claim 3 , preferably claim 3 , said pre-set pressure is maintained for a pre-set time.6. The process according to claim 2 , which envisages applying granular material on a closed perimetral edge claim 2 , or on ...

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Номер записи: 39
10-03-2022 дата публикации

BABASSU-BASED FOOD COMPOSITION

Номер: US20220071264A1
Автор: DE REDONDO REALINHO Vera Cristina, DE SOUSA PAIS ANTUNES Marcelo, MATTA FAKHOURI Farayde, VELASCO PERERO José Ignacio
Принадлежит:

The present invention relates to a gluten-free alimentary composition which comprises extruded babassu flour. It also relates to an alimentary ingredient and to an alimentary film which comprises said babassu flour. The present invention also relates to a procedure for preparing an extruded babassu flour-based alimentary composition and to a procedure for preparing an alimentary film which comprises said flour. Likewise, an alimentary protective coating is also provided which comprises said alimentary composition and/or a packaging for said film and the procedures for their preparation. 1. A gluten-free alimentary composition which comprises extruded babassu flour.2. The alimentary composition according to claim 1 , wherein the extruded babassu flour comprises babassu mesocarp flour and babassu seed oil.3. The alimentary composition according to claim 1 , wherein the extruded babassu flour comprises babassu mesocarp flour in a percentage comprised between 80-99% by weight claim 1 , and babassu seed oil in a ratio comprised between 20-1% by weight.4. The alimentary composition according to claim 1 , further comprising a plasticiser.5. The alimentary composition according to claim 4 , wherein the plasticiser is selected from glycerol and sorbitol.6. An alimentary ingredient which comprises an alimentary composition according to .7. An alimentary film which comprises an alimentary composition according to .8. An alimentary protective coating which comprises an alimentary composition according to .9. An alimentary packaging which comprises the alimentary film according to .10. A procedure for preparing an alimentary composition according to claim 1 , comprising the following steps:a) mixing babassu flour from the mesocarp in a percentage comprised between 80-99% by weight and babassu seed oil in a percentage comprised between 20-1% by weight; andb) extruding the mixture of step a).11. The procedure according to claim 10 , wherein the extrusion of step b) is carried out ...

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Номер записи: 40
21-02-2019 дата публикации

SYSTEMS AND METHODS OF FORMING SINGLE SERVE EDIBLE FOOD BAR

Номер: US20190053520A1
Автор: Leusner Steve
Принадлежит: BarTendr Ventures LLC

The disclosure relates to system and methods of forming food bars, specifically, to systems and methods implementable on these systems, of forming single serve food bars in a relatively short timeframe. 1. A method of forming a single-serve edible bar comprising:a. providing a predetermined amount of discrete edible particulates;b. accretively coating the particulates with a colloidal or soluble binder materials;c. conveying the coated particulates to a molding means; andd. compressing the molding means over a predetermined period and temperature profile, for a predetermined pressure wherein the pressure varies with time in a non-continuous manner and the temperature varies non-linearly with time.2. The method of claim 1 , wherein the discrete edible particulate comprises: an extruded cereal piece claim 1 , rolled cereals claim 1 , puffed grains claim 1 , toasted flakes claim 1 , a baked cereal piece claim 1 , a fruit piece claim 1 , a dairy-containing particulate or powder claim 1 , an agglomerate comprising one or more of the foregoing or a combination thereof.3. The method of claim 2 , wherein the colloidal and/or soluble binder comprises cellulose claim 2 , microcrystalline cellulose claim 2 , cocoa bran claim 2 , corn bran claim 2 , oat bran claim 2 , oat fiber claim 2 , apple pulp claim 2 , pectin claim 2 , psyllium claim 2 , rice bran claim 2 , sugar beet pulp claim 2 , wheat bran claim 2 , soybean fiber claim 2 , hydrocolloids claim 2 , pea fiber claim 2 , wheat fiber claim 2 , inulin claim 2 , hydrolyzed inulin claim 2 , guar gum claim 2 , soluble corn bran claim 2 , sucrose claim 2 , corn syrup claim 2 , and the like coating materials. hydrolyzed guar gum claim 2 , β-2-1-fructofuranose materials or mixtures comprising one or more of the foregoing.4. The method of claim 3 , wherein the coating further comprises a liquid.5. The method claim 4 , wherein the step of coating comprises:a. adding the particulates into a coating means;{'sub': 'g', 'b. separately ...

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Номер записи: 41
21-02-2019 дата публикации

Stackable Food Formation Device for Freezing Solid or Liquid Food Items

Номер: US20190053532A1
Автор: Walbolt Pitisak Pete, Walbolt Rothana Theoung
Принадлежит:

A stackable food storage unit comprises a plurality of stackable compartments, a cover plate, and an attachment mechanism. Each of the plurality of stackable compartments are removably attached to each other through the at least one attachment mechanism. Since each of the stackable compartments are pressed against each other, a user can freeze a preferred food item in between a first compartment and a second compartment from the plurality of stackable compartments. The cover plate can be removably attached to a topmost compartment of the plurality of stackable compartments. Thus, a food item can be stored in between the cover plate and the topmost compartment. The size, shape, and volume of each of the plurality of stackable compartments can vary. The material used for manufacturing each of the plurality of stackable compartments is temperature resistant. 1. A stackable food storage unit comprises:a plurality of stackable compartments;a cover plate;an at least one attachment mechanism;a secondary attachment mechanism;each of the plurality of stackable compartments comprises a top surface and a bottom surface;each of the plurality of stackable compartments being removably attached to each other with the at least one attachment mechanism;the top surface of an arbitrary compartment of the plurality of stackable compartments being pressed against the bottom surface of an adjacent compartment of the plurality of stackable compartments; andthe cover plate being removably attached to the top surface of a topmost compartment of the plurality of stackable compartments with the secondary attachment mechanism.2. The stackable food storage unit as claimed in further comprises:each of the plurality of stackable compartments comprises a base plate, a first lateral wall, a second lateral wall, and an intermediate lateral wall;the first lateral wall being laterally and perpendicularly connected to the base plate;the second lateral wall being laterally and perpendicularly connected ...

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Номер записи: 42
02-03-2017 дата публикации

TOFU, TOOL FOR SHAPING TOFU AND METHOD FOR SHAPING TOFU

Номер: US20170055564A1
Автор: YOSHIDA Takako
Принадлежит:

Provided is a tofu that enables an eater to enjoy eating by entertaining the eater in an aspect (sight) other than flavor (taste). Tofu includes incisions linearly formed on a top surface of the tofu. The incisions have a depth that does not reach a bottom surface of the tofu, and a depth direction of the incisions is substantially perpendicular to the top surface. When a colored liquid seasoning has been poured on the tofu, the incisions are recognizable as the colored liquid seasoning penetrates and pools in the incisions. 1. A tofu , comprising:an incision linearly formed on a top surface of the tofu, the incision having a depth that does not reach a bottom surface of the tofu, a depth direction of the incision being substantially perpendicular to the top surface of the tofu, whereinwhen a colored liquid seasoning has been poured on the tofu, the incision is recognizable as the colored liquid seasoning penetrates and pools in the incision.2. A tofu , comprising:an incision linearly formed on a top surface of the tofu, the incision having a depth that does not reach a bottom surface of the tofu, a depth direction of the incision being substantially perpendicular to the top surface of the tofu, whereinthe incision forms a shape of at least one selected from the group consisting of a letter, a mark, a plant, an animal and scenery.3. A tofu shaping tool for shaping the tofu of claim 1 , the tofu shaping tool comprising:a base; anda plate-like projection used in forming the incision and mounted on a main surface of the base such that the plate-like projection is substantially perpendicular to the main surface of the base, whereina height of the plate-like projection is substantially equal to the depth of the incision.4. The tofu shaping tool according to claim 3 , further comprising:a sidewall portion connected to the base.5. The tofu shaping tool according to claim 3 , whereinthe base and the plate-like projection are integrated.6. The tofu shaping tool according to ...

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Номер записи: 43
28-02-2019 дата публикации

Refrigerated patty press

Номер: US20190059399A1
Автор: Meinert Kelsey, Nelson Dennis J., Sands Jeffrey L.
Принадлежит:

A method of operating a device for preparing a formed food product includes receiving at a controller an input indicating one or more parameters of the formed food product, molding a portion of a food composition into a shape corresponding to the desired form in response to receiving the input, and separating the molded food composition from a non-molded portion of the food composition in response to receiving the input to create the formed food product having a desired thickness. 1. A method of operating a device for preparing a formed food product comprising:receiving at a controller an input indicating one or more parameters of the formed food product;molding a portion of a food composition into a shape corresponding to the desired form in response to receiving the input; andseparating the molded food composition from a non-molded portion of the food composition in response to receiving the input to create the formed food product having a desired thickness.2. The method of claim 1 , wherein molding the portion of the food composition within a die further comprises extruding the food composition through a die.3. The method of claim 2 , wherein extruding the food composition further comprises applying a force to the food composition via a press.4. The method of claim 2 , wherein applying the force to the food composition further comprises translating the press relative to a container within which the food composition is located and the die.5. The method of claim 2 , further comprising selecting one of a plurality of interchangeable dies associated with the formed food product.6. The method of claim 1 , wherein the input indicating one or more parameters is provided from an ordering system in communication with the controller.7. The method of claim 1 , further comprising moving the formed food product towards a downstream component of a food preparation system.8. The method of claim 7 , wherein moving the formed food product towards a downstream component of a food ...

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Номер записи: 44
17-03-2022 дата публикации

MOVABLE MOULD MEMBER FOR MOULDING FOOD PRODUCTS

Номер: US20220079173A1
Автор: Dekker Thomas Willem, Le Paih Jacques, MEULENDIJKS Johannes Martinus, Peters Erik Hendrikus Werner, VAN ZOELEN Martinus Johannes Willebrordus
Принадлежит:

A moveable mould member is configured for use in an installation for moulding food products from a pumpable foodstuff mass. The mould member has a permeable mould body with an outer surface forming at least part of the outer mould member surface, which outer surface of the permeable mould body is fluid tight; mould cavities and a permeable volume defining fine openings opening out at the mould cavities, such that each mould cavity of the permeable mould body is delimited at least in part by a permeable volume. In addition, the mould drum has, for each group of mould cavities from which food products are to be ejected simultaneously, an ejection fluid inlet allowing the entry of pressurized fluid, and one or more channels extending from the associated ejection fluid inlet to the one or more permeable volumes of the group of mould cavities. 125.-. (canceled)26. A moveable mould member configured for use in an installation for moulding food products from a pumpable foodstuff mass , the mould member having an outer surface , in operation the mould member being movably supported to move in a direction of movement , e.g. a rotary mould drum having an outer circumferential drum surface and a longitudinal drum rotation axis , in operation the drum being rotatably supported in the installation to revolve about the drum rotation axis in a direction of rotation ,wherein the mould member has in the outer surface multiple recessed mould cavities, each mould cavity defining a shape of the product which is to be moulded, the mould cavities each having an opening in the outer mould member surface for the introduction of foodstuff mass into the mould cavity and for the ejection of the moulded product,the mould member having at least one permeable mould body comprising:an outer surface forming at least part of the outer surface of the mould member, which outer surface of the permeable mould body is fluid tight;one or more of the mould cavities,a permeable volume comprising fine ...

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Номер записи: 45
28-02-2019 дата публикации

Cutting device, system having a cutting device and a further processing installation, and a method for comminuting pasty substances

Номер: US20190061192A1
Автор: Gassmann Jochen
Принадлежит:

A cutting device for comminuting pasty substances, has a nozzle with a nozzle housing which has at least one inlet and one outlet. The inlet has an entry flow cross section through which the pasty substance enters the nozzle. The outlet has an exit flow cross-section through which the pasty substance exits the nozzle. A flow duct leads from the inlet to the outlet. A rotating cutting tool is disposed on the outlet for cutting the exiting pasty substance. The exit flow cross-section has the shape of a closed or interrupted annular gap which is formed by a central member within the nozzle and an internal wall of the flow duct. The central member in the conveying direction of the pasty substance increases in terms of the cross section. 1. Cutting device for comminuting pasty substances , comprising(a) a nozzle having a nozzle housing which has at least one inlet having an entry flow cross section through which a pasty substance enters the nozzle, and an outlet having an exit flow cross section through which the pasty substance exits the nozzle, and a flow duct that leads from the inlet to the outlet; and 'wherein the exit flow cross section has a shape of a closed or interrupted annular gap which is formed by a central member within the nozzle and an internal wall of the flow duct, the central member in a conveying direction of the pasty substance increases in terms of cross section.', '(b) a rotating cutting tool disposed on the outlet for cutting the exiting pasty substance,'}2. The cutting device according to claim 1 , wherein the central member is configured so as to be integral to the nozzle housing or as a separate insert that is fastened in the flow duct.3. The cutting device according to claim 1 , wherein the central member is inclined in the conveying direction and extends from the internal wall of the flow duct into the flow duct.4. The cutting device according to wherein a flow cross-sectional face does not decrease in the conveying direction.5. The cutting ...

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Номер записи: 46
08-03-2018 дата публикации

Method for Coating a Piece of Chocolate and Coated Piece of Chocolate

Номер: US20180064129A1
Автор: Juan María IRIARTE BALEZTENA
Принадлежит: Individual

Method for coating a piece of chocolate that includes a placement step for placing an edible metal foil having a thickness less than 20 micrometers on at least one part of the outer surface of a surface layer of said piece of chocolate, said layer comprising cocoa butter, a heating step in which the piece of chocolate is exposed to a temperature equal to or greater than the melting temperature of the cocoa butter such that the cocoa butter of said layer melts and attaches said foil to the layer, and a solidification step wherein the melted butter solidifies, the foil being adhered to the surface layer of said piece of chocolate. The invention also relates to a piece of chocolate made according to the methods disclosed herein.

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Номер записи: 47
07-03-2019 дата публикации

TOOLS FOR SHAPING A FOOD ITEM

Номер: US20190069723A1
Автор: Guzman Edgar, Iorio Greg, Kanis Nancy, McClellan Andrew, Mercado Javier, Mercado Jose
Принадлежит:

Systems and methods for shaping food items are provided. The systems and methods can shape the food items into taco shapes. A system can include a basket, a tool, and an insert. The basket includes troughs and a handle. The tool includes guides that receive patties made of, for example, potatoes, meat, and/or other food items. The insert includes wedges sized and shaped to fit through the guides and into the troughs of the basket. The tool is assembled with the basket in use, and frozen patties are placed in the guides. The insert is assembled with the tool such that the wedges contact the patties. The assembly is placed in hot oil to cook the patties. As the patties cook and soften, the insert moves downward relative to the tool and basket, and the wedges urge the patties into the troughs and into a taco shape. 1. A system for changing a shape of a food item from a first shape to a second shape , the system comprising:a tool comprising a frame, two receptacles, each receptacle configured to receive a food item when the food item is in the first shape, and at least one post extending upwardly from the tool; andan insert configured to slidingly engage with the tool, the insert comprising a frame, a guide, two wedges extending downward from the frame, and a handle,wherein the guide of the insert is configured to receive and slide along an outer surface of the at least one post of the tool in use, and each wedge is configured to contact the food item received in one of the receptacles and urge the food item into the second shape.2. The system of claim 1 , wherein the at least one post comprises two posts and the tool comprises a crossbar extending between and connecting upper ends of the posts claim 1 , wherein the insert comprises a locking mechanism comprising a crossbar and a catch at each end of the crossbar claim 1 , the crossbar and catches being pivotally coupled to the handle claim 1 , and wherein as the insert is assembled with the tool in use claim 1 , the ...

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Номер записи: 48
05-03-2020 дата публикации

Shell form and method of use

Номер: US20200068942A1
Автор: Lupe Jean Kunes, Robert John Kunes
Принадлежит: Lupe Jean Kunes, Robert John Kunes

A shell form and a method of using the shell form requires a wire form and a wire clip, a tortilla placed therebetween during the time that the tortilla is cooked in hot oil forming a taco shell.

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Номер записи: 49
31-03-2022 дата публикации

TEXTURE MODIFIED FOOD PRODUCT

Номер: US20220095669A1
Автор: Cook Ian William, Cook Michael Andrew
Принадлежит:

The invention is directed broadly to a method of preparing a texture modified food product, comprising the steps: (a) providing a partially cooked fruit or vegetable; (b) comminuting the partially cooked fruit or vegetable to form a paste; and (c) moulding the paste to form the texture modified food product which is shaped and/or textured into a generic shape of the fruit or vegetable selected to form the paste. 1. A method of preparing a texture modified food product for consumption by a dysphagic consumer , comprising the steps:a) commencing cooking of a raw fruit or vegetable;b) arresting the cooking of the fruit or vegetable to provide a partially cooked fruit or vegetable;c) chopping the partially cooked fruit or vegetable finely to form a paste; andd) setting the paste in a mould to form the texture modified food product shaped and textured to a generic shape of the fruit or vegetable selected to form the paste.2. The method of claim 1 , wherein the step of cooking the raw fruit or vegetable involves plunging the fruit or vegetable into boiling water for a predetermined time period.3. The method of claim 1 , wherein the step of arresting the cooking of the fruit or vegetable involves plunging the fruit or vegetable into cold water and/or iced water.4. (canceled)5. The method of claim 1 , wherein the step of chopping the partially cooked fruit or vegetable is performed with a shear-blade cutter or a bowl cutter.6. The method of claim 1 , additionally continuing the step of chopping the partially cooked fruit or vegetable until the paste takes on a mousse-like consistency.7. (canceled)8. (canceled)9. (canceled)10. The method of claim 1 , further comprising the step of introducing an additive into the mixture prior to setting the paste in the mould.11. The method of claim 10 , wherein the additive is selected from at least one of: Xanthan gum; modified potato starch; agglomerated modified potato starch (AMPS); natural vegetable fibre; bamboo fibre; flavourless ...

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Номер записи: 50
12-03-2020 дата публикации

PROCESS OF PREPARING A MOLDED 3-DIMENSIONAL SELF-CONTAINED SINGLE SERVING PASTA FOOD PRODUCT

Номер: US20200077683A1
Автор: FIORENTINO Luigi
Принадлежит:

A process for preparing a self-contained single serving pasta food product includes: cooking a predetermined amount of pasta until hydrated to 45%-50% of its specific weight 45%-50% of its specific weight; cooling the pasta in water at a temperature between 20 and 40 degrees Celsius; creating a plasticizing water-based film surrounding the cooked pasta; adding an accompaniment to the pasta to create a mixture; adding the mixture to a mold; heating the molded mixture; and removing the heated molded mixture from the mold. 11. A process for preparing a self-contained single serving pasta food product () comprising:{'b': '10', 'cooking a predetermined amount of pasta until hydrated to 45%-50% of its specific weight ();'}{'b': '20', 'cooling the pasta to below 83 degrees Celsius in water at a temperature between 20 and 40 degrees Celsius ();'}{'b': '30', 'creating a plasticizing water-based film surrounding the cooked pasta ();'}{'b': '40', 'adding an accompaniment to the pasta to create a mixture ();'}{'b': '60', 'adding the mixture to a mold ();'}{'b': '60', 'heating the molded mixture (); and'}{'b': '70', 'removing the heated molded mixture from the mold ().'}2. The process of claim 1 , wherein the plasticizing water-based film is created by adding 3%-7% of starch containing water from the cooking step to the cooked pasta.3. The process of claim 1 , wherein the accompaniment comprises an edible binder.4. The process of claim 3 , wherein the edible binder comprises lecithin.5. The process of claim 1 , wherein the accompaniment comprises an amphiphilic edible binder.6. The process of claim 1 , wherein egg whites having 75% to 95% specific volume to that of the cooked pasta are folded into the mixture prior to adding the mixture to the mold.7. The process of claim 1 , wherein the pasta is a type of pasta selected from the group consisting of: acini claim 1 , alphabet claim 1 , anelli claim 1 , bigoli claim 1 , ditalini claim 1 , farfalline claim 1 , orso claim 1 , pici ...

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Номер записи: 51
12-03-2020 дата публикации

EDIBLE ALCOHOL-CONTAINING SPHERES

Номер: US20200080036A1
Автор: Parker Jack, Peckerofsky Justin
Принадлежит: CDJ Partners, LLC

A shelf stable, edible sphere containing alcohol and methods for preparing the same. The edible sphere comprises a liquid and/or gel inner core comprising ethyl alcohol and an outer membrane comprising alginate, wherein the outer membrane coats and encapsulates the liquid and/or gel inner core and wherein the edible sphere is shelf stable for at least one month. The process for preparing the shelf stable, edible sphere comprises combining an alcoholic beverage, a calcium salt, and optionally one or more further components to form a cocktail solution, de-aerating and either freezing the cocktail solution to form a frozen cocktail solution or adding a thickening compound to the de-aerated cocktail solution to form a viscous cocktail solution, immersing the frozen cocktail solution or viscous cocktail solution in a sodium alginate bath at ambient temperature for a period of time to form an edible sphere containing alcohol, and removing the edible sphere containing alcohol from the alginate bath and rinsing it with water to form a shelf stable edible sphere. 1. A shelf stable , edible sphere comprising (1) a liquid and/or gel inner core comprising ethyl alcohol and (2) an outer membrane comprising alginate , wherein the outer membrane coats and encapsulates the liquid and/or gel inner core and wherein the shelf stable , edible sphere is shelf stable for at least one month.2. The shelf stable claim 1 , edible sphere of claim 1 , wherein the ethyl alcohol is derived from an alcoholic beverage.3. The shelf stable claim 2 , edible sphere of claim 2 , wherein the alcoholic beverage is derived from a distilled spirit and/or a liqueur.4. The shelf stable claim 3 , edible sphere of claim 3 , wherein the distilled spirit is selected from the group consisting of grain alcohol claim 3 , vodka claim 3 , gin claim 3 , rum claim 3 , tequila claim 3 , whiskey/whisky claim 3 , brandy claim 3 , cachaça claim 3 , metaxa claim 3 , mezcal claim 3 , ouzo claim 3 , absinthe claim 3 , and any ...

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Номер записи: 52
29-03-2018 дата публикации

ALGAE OR PLANT BASED EDIBLE COMPOSITIONS

Номер: US20180084815A1
Автор: Wolf Michelle
Принадлежит:

Provided herein are edible compositions that mimic the organoleptic properties of seafood, as well as methods of making and using the same. 1. An edible composition , comprising:a hydrocolloid material;a protein material; andan algal extract.2. The edible composition of claim 1 , wherein the hydrocolloid material is present in an amount from about 0.5 wt. % to about 10 wt. %.3. The edible composition of claim 2 , wherein the hydrocolloid material comprises sodium alginate.4. The edible composition of claim 1 , wherein the protein material is present in an amount from about 0.1 wt. % to about 30 wt. %.5. The edible composition of claim 4 , wherein the protein material is selected from a soy protein isolate claim 4 , a soy protein concentrate claim 4 , a pea protein isolate claim 4 , a pea protein concentrate claim 4 , a rice protein isolate claim 4 , a rice protein concentrate claim 4 , a potato protein isolate claim 4 , a potato protein concentrate claim 4 , a chick-pea protein isolate claim 4 , a chick-pea protein concentrate claim 4 , an algal isolate claim 4 , an algal concentrate claim 4 , and combinations thereof.6. The edible composition of claim 4 , wherein the protein concentrate comprises soy concentrate.7. The edible composition of claim 1 , wherein the algal extract is present in an amount from about 0.0001 wt. % to about 1 wt. %.8Haematococcus pluvialis.. The edible composition of claim 7 , wherein the algal extract comprises an extract from9. The edible composition claim 7 , wherein the algal extract comprises astaxanthin.10. The edible composition of claim 1 , further comprising one or more additional ingredients selected from:a salt in an amount from about 0.001 wt. % to about 3 wt. %;an oil present in an amount from about 0.1 wt. % to about 10 wt. %;a sugar present in an amount from about 0.1 wt. % to about 6 wt. %;a dietary fiber present in amount from about 0.1 wt. % to about 2 wt. %; andwater present in an amount from about 50 wt. % to about 95 wt ...

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Номер записи: 53
21-03-2019 дата публикации

FOOD TASTE REPRODUCTION SYSTEM, FOOD TASTE REPRODUCTION DATA CONVERSION APPARATUS, AND FOOD TASTE REPRODUCTION METHOD

Номер: US20190082722A1
Автор: SAKAKI Ryosuke
Принадлежит: DENTSU INC.

In a food taste reproduction system, a taste recognition device obtains the taste data obtained by quantifying the food taste. A first terminal converts the taste data into taste reproduction data on a component ratio of taste components for reproducing the food taste by combining a plurality of the taste components, the taste component containing a material providing at least one basic taste. The first terminal transmits the taste reproduction data to the server for storing. A second terminal receives the taste reproduction data via an Internet and outputs the taste reproduction data to a taste reproduction device. The taste reproduction device selects at least two taste components among a plurality of the taste components based on the taste reproduction data, and combines the selected taste components in accordance with the component ratio so as to obtain the taste reproduced material. 1. A food taste reproduction system comprising:a first computer that converts taste data into taste reproduction data, the taste data being obtained by quantifying a taste of a food, the taste reproduction data being data on a component ratio of taste components for reproducing the taste by combining a plurality of the taste components, the taste component containing a material providing at least one basic taste; anda taste reproduction device that obtains a taste reproduced material such that the taste reproduction device selects at least two taste components among the plurality of the taste components based on the taste reproduction data and combines the selected taste components according to the component ratio.2. The food taste reproduction system according to claim 1 , whereinthe taste reproduction device further includes a shaping device that shapes the taste reproduced material into a shape of the food based on shape data on the shape of the food.3. The food taste reproduction system according to claim 2 , whereinthe shaping device mixes a food base material with the taste ...

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Номер записи: 54
31-03-2016 дата публикации

Sealing member for a food forming drum

Номер: US20160088850A1
Автор: Hendrikus Petrus Gerardus Van Gerwen
Принадлежит: Gea Food Solutions Bakel Bv

The present invention relates to a sealing member whose surface interacts sealingly with the surface of a food forming member and which has a first end and opposite a second end.

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Номер записи: 55
01-04-2021 дата публикации

FOOD FORMING CONCEPT

Номер: US20210092962A1
Автор: Schoenmakers Petrus Hubertus Maria, Van Gerwen Hendrikus Petrus Gerardus
Принадлежит:

A system that includes a mould drum having one or more product cavities, a first front end, and a second front end; a forming apparatus, which utilizes the mould drum to form food products from a food mass; a cleaning apparatus, which cleans the mould drum after forming the food products, the cleaning apparatus is remote from the forming apparatus; a movable unit that is configured to transport the mould drum from the forming apparatus to the cleaning apparatus, and vice versa; and a support structure and a spindle, which are reversibly attached to the forming apparatus during production and reversibly attached to the movable unit during the transport of the mould drum. 1) A system comprising:a mould drum comprising one or more product cavities, the mould drum comprising a first front end and a second front end;a forming apparatus, which utilizes the mould drum to form food products from a food mass;a cleaning apparatus, which cleans the mould drum after forming the food products, the cleaning apparatus is remote from the forming apparatus; anda movable unit that is configured to transport the mould drum from the forming apparatus to the cleaning apparatus, and vice versa;wherein the system comprises a support structure and a spindle, which are reversibly attached to the forming apparatus during production and are reversibly attached to the movable unit during the transport of the mould drum.2) The system according to claim 1 , wherein a bearing is fixed to the spindle claim 1 , the bearing supporting the mould drum at the first front end during production and during the transport.3) The system according to claim 1 , wherein the forming apparatus comprises a bearing which supports the second front end of the mould drum.4) The system according to claim 2 , wherein the forming apparatus comprises a bearing which supports the second front end of the mould drum.5) The system according to claim 1 , wherein the cleaning apparatus comprises support means claim 1 , which ...

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Номер записи: 56
12-05-2022 дата публикации

TEXTURE MODIFIED FOOD PRODUCT

Номер: US20220142222A1
Автор: Cook Ian William, Cook Michael Andrew
Принадлежит:

The invention is directed broadly to a method of preparing a texture modified starch-based food product, comprising the steps: (a) dehydrating a starch-based food to remove excess water; (b) grinding the dehydrated starch-based food to form a fine powder; (c) adding a carrier to coat the fine powder; (d) rehydrating the coated powder to form a paste; and (e) forming the paste into the texture modified starch-based food product shaped and textured to a generic serve of the starch-based food selected to form the paste. 1. A method of preparing a texture modified starch-based food product for consumption by a dysphagic consumer , comprising the steps:a) dehydrating a starch-based food to remove excess water;b) grinding the dehydrated starch-based food to form a fine powder;c) adding a carrier to coat the fine powder;d) rehydrating the coated powder to form a paste; ande) forming the paste into the texture modified starch-based food product shaped and textured to a generic serve of the starch-based food selected to form the paste.2. The method of claim 1 , wherein step (c) forming the paste provides a smooth paste with a slippery consistency not a sticky consistency.3. The method of claim 1 , wherein the starch-based product is cooked prior to dehydrating in step (a).4. The method of claim 1 , wherein the step of grinding the dehydrated starch-based food is performed with a grinding mill or a bowl cutter.5. The method of claim 1 , wherein the ratio of weight of fine powder to the weight of the carrier is about 10:3.6. (canceled)7. The method of claim 1 , further comprising the step of assessing the consistency of the paste prior to forming the paste into a generic serve of the starch-based product claim 1 , wherein the step of assessing the consistency of the paste involves a step of adjusting the paste to increase the viscosity of the paste to meet a predetermined standard.8. (canceled)9. The method of claim 1 , further comprising the step of introducing an additive ...

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Номер записи: 57
08-04-2021 дата публикации

APPARATUS AND METHOD FOR FORMING PLASTIC PREFORMS INTO PLASTIC CONTAINERS AND BLOW MOULD

Номер: US20210101325A1
Автор: Kulzer Markus, SOELLNER Juergen, Spitzer Thomas
Принадлежит:

Apparatus () for forming plastic preforms () into plastic containers (). In a closed state of a blow mould (), a contact area is formed between side parts (), in which the two side parts () rest against each other, the side parts () form a mould separation seam () in the contact area. In accordance with the invention, at least one section of at least one side part () has a coating and/or an additional element () in a region of the mould separation seam (), so that a heat transfer between the plastic preform () and the inner wall () in the contact area can be delayed at least in places at these at least one section. 1110208141020101414141414525410141414141414145ababababab. Apparatus () for forming plastic preforms () into plastic containers () , having at least one forming station () which has a blow mould () within which the plastic preforms () can be expanded into the plastic containers () by being acted upon by a flowable and in particular gaseous medium , with a loading device which loads the plastic preforms () with the flowable medium for their expansion , the blow mould () is a multi-part blow mould and has at least a first side part () and a second side part () , which are movable relative to one another for opening and closing the blow mould , wherein the first side part () and the second side part () each have an inner wall ( , ) against which the plastic preforms () can be expanded , wherein in a closed state of the blow mould () , a contact area is formed between the side parts ( , ) , in which the two side parts ( , ) rest against each other , the side parts ( , ) form a mould separation seam () in the contact area , characterised in that{'b': 14', '14', '60', '5', '10', '52', '54, 'i': a', 'b, 'at least one section of at least one side part (, ) has a coating and/or an additional element () in a region of the mould separation seam (), so that a heat transfer between the plastic preform () and the inner wall (, ) in the contact area can be delayed at ...

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Номер записи: 58
19-04-2018 дата публикации

Method of producing tuna fish pieces

Номер: US20180103653A1
Автор: Petra Groneberg-Nienstedt, Uwe Pinz
Принадлежит: Nienstedt Gmbh

The invention concerns a method of producing output wares of the highest possible quality from input wares, wherein the input wares being processed are optically scanned, brought to a target weight, and then formed into a shape suitable for packaging and/or further processing. The invention comprises using deep-frozen input ware, scanning the position, shape and size of the individual input ware by an optical scanning means with direct or indirect consideration of the fiber position of the tuna fish meat, calculating at least one cutting line through the input ware for the cutting off of a tuna fish cut having a desired target weight and/or a desired shape, wherein the calculation of the cutting line involves an optimization process, and cutting along the calculated cutting line in one cutting step.

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Номер записи: 59
02-04-2020 дата публикации

DEVICE AND METHOD FOR MOULDING FOOD PRODUCTS FROM A PUMPABLE FOODSTUFF MASS

Номер: US20200100511A1
Автор: Dekker Thomas Willem, DUNNEWIND Albertus, MEULENDIJKS Johannes Martinus, TUBIC Tihomir
Принадлежит: MAREL FURTHER PROCESSING B.V.

An installation for moulding of three dimensional products from a mass of pumpable foodstuff material, for example from ground meat. The installation comprises a feed pump and a moulding device with a mobile mould member having multiple mould cavities. A mass feed member is arranged at a fill position relative to the path of the mobile mould member, which mass feed member is connected to an outlet of the feed pump. The member has a housing defining an elongated chamber with a longitudinal axis and having a pair of spaced apart long lateral walls, short end walls, and a bottom wall facing the mould member at the fill position along the path of the mould member. The bottom wall is provided with a discharge mouth formed by one or more discharge openings spanning the path of said mould cavities, so that foodstuff mass flows into each row of mould cavities via said discharge mouth. The mass feed member is provided with a single elongated plunger that is slidably received in the chamber, sliding between the lateral walls and the end walls. At least one lateral wall is provided with an introduction mouth formed by one or more introduction openings spanning a major portion of the length of said lateral wall. 121-. (canceled)22. An installation for moulding of three dimensional products from a mass of pumpable foodstuff material , wherein the installation comprises:a feed pump for the foodstuff mass;a feed pump drive; and a frame;', 'a mobile mould member having multiple mould cavities, each having a filling opening for the introduction of foodstuff mass into the mould cavity, wherein the mould member is movably supported by the frame to move along a path, and wherein multiple mould cavities are arranged in a pattern that includes mould cavities arranged at distinct positions in a perpendicular axis direction which is perpendicular to the path of the mould member;', 'a mould member drive adapted to move the mould member along said path; and', 'a mass feed member arranged at ...

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Номер записи: 60
27-04-2017 дата публикации

FOOD FORMING APPARATUS WITH A FOOD FEED MEMBER

Номер: US20170112149A1
Автор: Righolt Hendrik Jan, Van Gerwen Hendrikus Petrus Gerardus
Принадлежит:

The present invention relates to a food-forming-apparatus with: a rotating drum () which comprises product cavities in which a food product is formed from a food mass and a food mass feed member (), which comprises a housing with an infeed channel () and at least one upstream sealing area () and/or a downstream sealing area () and a flexible pressure plate () which is pressed against the outer surface of the drum and thereby provides a seal between the food mass member and the drum. The drum has at its outer surface a multitude of rows of cavities. 1) A food forming apparatus comprising:a rotating drum comprising product cavities in which a food product is formed from a food mass; a) an infeed channel,', 'b) at least one upstream sealing area and/or a downstream sealing area, and', 'c) a flexible pressure plate that is pressed against an outer surface of the drum and thereby provides a seal between the food mass member and the drum,, 'a food mass feed member comprisingwherein the food-forming-apparatus comprises a stabilization block to force the pressure plate against a circumference of the drum via pressure means.232)-) (canceled)33) The food forming apparatus of claim 1 , wherein the food forming apparatus comprises a manifold.34) The food forming apparatus of claim 33 , wherein the manifold forces the pressure plate against the circumference of the drum via the pressure means.35) The food forming apparatus of claim 33 , wherein the manifold comprises a cutting member.36) The food forming apparatus of claim 1 , wherein the pressure means are fixed to a frame of the food forming apparatus.37) The food forming apparatus of claim 1 , wherein the pressure means are arranged in rows that extend parallel to a longitudinal extension of the drum.38) The food forming apparatus of claim 1 , wherein the pressure means are cylinder/piston arrangements.39) The food forming apparatus of claim 1 , wherein the pressure means adjust a local position of the manifold and/or a ...

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Номер записи: 61
27-04-2017 дата публикации

UNIFORM FILMS FOR RAPID-DISSOLVE DOSAGE FORM INCORPORATING ANTI-TACKING COMPOSITIONS

Номер: US20170112778A1
Автор: Brooks Laura, Francis Vimala, Myers Garry L., Sanghvi Pradeep, Verrall Andrew Philip
Принадлежит:

The present invention relates to water-soluble films incorporating anti-tacking agents and methods of their preparation. Anti-tacking agents may improve the flow characteristics of the compositions and thereby reduce the problem of film adhering to a user's mouth or to other units of film. In particular, the present invention relates to edible water-soluble delivery systems in the form of a film composition including a water-soluble polymer, an active component selected from cosmetic agents, pharmaceutical agents, vitamins, bioactive agents and combinations thereof and at least one anti-tacking agent. 1. An edible film for delivery of an active comprising:an edible, water-soluble polymer;at least one anti-tacking agent selected from the group consisting of lubricants, antiadherants, glidants and combinations thereof; and{'b': '1', 'an active component selected from the group consisting of cosmetic agents, pharmaceutical agents, vitamins, bioactive agents and combinations thereof, p wherein said film is self-supporting.'}2. The film of claim 1 , wherein said anti-tacking agent comprises Vitamin E TPGS.3. The film of claim 1 , wherein said anti-tacking agent comprises magnesium stearate.4. The film of claim 3 , wherein said anti-tacking agent further comprises silica.5. The film of claim 1 , wherein said anti-tacking agent is present in amounts of about 0.01% to about 20% by weight of said delivery system.6. The film of claim 1 , wherein said anti-tacking agent comprises:magnesium stearate present in amounts of about 0.1% to about 2.5% by weight of said delivery system; andsilica present in amounts of about 0.1% to about 1.5% by weight of said delivery system.7. The film of claim 1 , wherein said water-soluble polymer comprises polyethylene oxide and a cellulosic polymer.8. The film of claim 7 , wherein said cellulosic polymer comprises hydroxypropyl cellulose.9. The film of claim 7 , wherein said cellulosic polymer comprises hydroxypropylmethyl cellulose.10. The film ...

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Номер записи: 62
17-07-2014 дата публикации

Apparatus for making frozen comestibles

Номер: US20140197300A1
Автор: John C. Earle, Kenneth D. Zorovich, William Nickley, Yos Kumthampinij
Принадлежит: Propeller Inc

An apparatus for making frozen comestibles including a base having a plurality of apertures formed vithin said first site thereof, and a plurality of molds attached to or formed integrally with the base, Each of the molds includes a receiving surface and an opening aligned with a corresponding one of the apertures of the base. Each of the molds is moveable between a first position, in which a substantial portion of at least one mold is positioned within the interior portion of the base and said receiving surface forms a molding cavity that is adapted to receive a comestible to be frozen, and a second position, in which a substantial portion of the mold extends outwardly from the first side of the base and the receiving surface of the mold is exposed externally.

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Номер записи: 63
13-05-2021 дата публикации

SURFACE MATERIAL OF MOLDING SURFACE OF MOLD AND METHOD FOR SURFACE TREATMENT OF MOLDING SURFACE OF SAID MOLD

Номер: US20210138692A1
Автор: MIYASAKA Yoshio
Принадлежит:

Surface material of a mold molding surface and surface treatment method. A molding surface of material including metal and in which the molding surface reaches 50° C. or higher during molding is subjected to rapid thermal processing by injecting a substantially spherical shot with a hardness equal to or greater than the surface hardness of the mold and a size of #220 (JIS R6001-1973) or smaller at an injection pressure of 0.2 MPa or more and bombarding the surface with the shot, causing the temperature to rise locally and instantaneously at a bombarded portion to refine the surface structure of the surface and to form numerous smooth arc-shaped indentations on the entire surface of the surface. Then, powder including titanium having size of #100 or smaller is injected at an injection pressure of 0.2 MPa or more to form a coating of titanium oxide on the surface of the surface. 1. A surface material of a molding surface of a mold comprising:a micronized surface structure on at least the molding surface of the mold made from a metal, or a substance including a metal, for which the molding surface reaches 50° C. or hotter during molding;innumerable smooth circular arc shaped depressions lacking pointed protrusions formed on an entire surface of the molding surface; anda titanium oxide coating film formed on a surface of the molding surface,2. The surface material of the molding surface of wherein the metal is a metal susceptible to corrosion.3. The surface material of the molding surface of wherein the mold is a mold employed for molding a food product claim 1 , a thermoplastic resin claim 1 , a thermoset resin claim 1 , a natural rubber claim 1 , or a synthetic rubber.4. The surface material of the molding surface of wherein the mold is a mold employed for molding a resin in which the molding surface reaches from 100° C. to 400° C. during molding through contact with molten resin or the like or through heating the mold itself.5. A method for surface treatment of a ...

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Номер записи: 64
25-08-2022 дата публикации

PIPING STRUCTURE, MANUFACTURING SYSTEM FOR PROCESSED FOOD, METHOD FOR CONVEYING FOOD, AND METHOD FOR MANUFACTURING PROCESSED FOOD

Номер: US20220264900A1
Автор: HONDA Masahiko, NISHIHARA Teppei, TSUKAMOTO Shinya, Tsutsui Yasuyuki
Принадлежит: NICHIREI FOODS INC.

A piping structure (A) comprises a first pipe () to which food (H) is supplied, a plurality of second pipes () provided downstream of the first pipe () and connected to the first pipe (), and a plurality of third pipes () provided downstream of the second pipes (), a number of the plurality of third pipes being connected to each of the second pipes (). 1. A piping structure for conveying food , the piping structure comprising:a first pipe to which the food is supplied;a plurality of second pipes provided downstream of the first pipe and connected to the first pipe; anda plurality of third pipes provided downstream of the second pipes, a number of the plurality of third pipes being connected to each of the second pipes.2. The piping structure according to claim 1 , wherein the second pipes connected to the first pipe are larger in number than the third pipes connected to one of the second pipes.3. The piping structure according to claim 1 , whereineach of the second pipes is connected to the first pipe with a first connecting pipe,the first connecting pipe includes a first connecting portion connected to the first pipe and a plurality of first curved portions that are provided downstream of the first connecting portion and that branch off from the first connecting portion,each of the third pipes is connected to the second pipe with a second connecting pipe,the second connecting pipe includes a second connecting portion connected to the second pipe and a plurality of second curved portions that are provided downstream of the second connecting portion and that branch off from the second connecting portion,the plurality of first curved portions merges in a first merging portion that has a curved shape in a section taken along a conveyance direction of the food, andthe plurality of second curved portions merges in a second merging portion that has a curved shape in a section taken along the conveyance direction of the food.4. The piping structure according to claim 1 , ...

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Номер записи: 65
16-04-2020 дата публикации

EDIBLE AND BIODEGRADABLE UTENSILS

Номер: US20200113193A1
Автор: Kong Zhicong
Принадлежит:

The present disclosure describes edible and biodegradable compositions that can be made into utensils. Methods of making the utensils are also provided. 123-. (canceled)24. An edible utensil prepared from a dough comprising:a) 12 wt % to 27 wt % corn flour,b) 6 wt % to 17 wt % rice flour,c) 6 wt % to 13 wt % soy flour,d) 18 wt % to 33 wt % high gluten flour, ande) 30 wt % to 40 wt % liquid; ora) 18 wt % to 27 wt % corn flour,b) 18 wt % to 27 wt % rice flour,c) 9 wt % to 17 wt % soy flour,d) 3 wt % to 6 wt % tapioca flour,e) 3 wt % to 5 wt % potato flour, andf) 30 wt % to 40 wt % liquid; ora) 12 wt % to 27 wt % corn flour,b) 6 wt % to 17 wt % rice/oat flour,c) 6 wt % to 13 wt % soy/peanut/flaxseed flour,d) 18 wt % to 33 wt % high gluten flour, ande) 30 wt % to 40 wt % liquid; ora) 12 wt % to 27 wt % corn flour,b) 6 wt % to 10 wt % rice/oat flour,c) 3 wt % to 6 wt % barley flour,d) 18 wt % to 33 wt % high gluten flour,e) 6 wt % to 13 wt % soy/peanut/flaxseed flour, andf) 30 wt % to 40 wt % liquid; ora) 12 wt % to 27 wt % corn flour,b) 6 wt % to 10 wt % rice flour,c) 6 wt % to 10 wt % oat flour,d) 18 wt % to 33 wt % high gluten flour,e) 6 wt % to 13 wt soy/peanut/flaxseed flour, andf) 30 wt % to 40 wt % liquid; ora) 8 wt % to 18 wt % rice flour,b) 5 wt % to 10 wt % barley flour,c) 30 wt % to 40 wt % high gluten flour,d) 8 wt % to 18 wt % soy/peanut/flaxseed flour, ande) 30 wt % to 40 wt % liquid.251. The edible utensil of claim , wherein the liquid is milk , soy milk , or water.261. The edible utensil of claim , wherein the utensil is selected from the group consisting of a spoon , a spork , a fork , and a knife.271. The edible utensil of claim , wherein the utensil is edible by a mammal and is biodegradable inside of a landfill.281. The edible utensil of claim , wherein the utensil is biodegradable at 10 degrees C. to 40 degrees C.291. The edible utensil of claim , wherein the utensil has a thin and reflective oil film that covers the surface so that is becomes ...

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Номер записи: 66
16-04-2020 дата публикации

Feed channel with a customized exit

Номер: US20200113194A1
Автор: Hendrikus Petrus Gerardus Van Gerwen
Принадлежит: Gea Food Solutions Bakel Bv

This invention relates to a system for forming a product from a food mass, comprising a mould member ( 8 ) with a multitude of cavities ( 9 ), in which the food product is formed into for example patties and a feed channel ( 12 ) which feeds the food mass into the cavities, wherein this feed channel has a width (Wfc). The present invention further relates to a method to form a food mass into patties in the mould cavities of a mould member, wherein the food mass is fed to the mould cavities via a feed channel.

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Номер записи: 67
16-04-2020 дата публикации

FEED CHANNEL WITH A CUSTOMIZED EXIT

Номер: US20200113195A1
Автор: Van Gerwen Hendrikus Petrus Gerardus
Принадлежит:

This invention relates to a system for forming a product from a food mass, comprising a mould member () with a multitude of cavities (), in which the food product is formed into for example patties and a feed channel () which feeds the food mass into the cavities, wherein this feed channel has a width (Wfc). The present invention further relates to a method to form a food mass into patties in the mould cavities of a mould member, wherein the food mass is fed to the mould cavities via a feed channel. 114.-. (canceled)15. A system for forming a food product from a food mass , comprising:a mould member with a multitude of cavities, the food product is formed into a formed product in each of the cavities; anda feed channel that feeds the food mass into the cavities,wherein a valve is provided in the feed channel.16. The system according to claim 15 , wherein the valve seals of a chamber of the feed channel.17. The system according to claim 15 , wherein a piston is provided in the feed channel.18. The system according to claim 17 , wherein the piston compresses the food mass in the feed channel.19. The system according to claim 15 , wherein the feed channel is provided between a pump and the cavities.20. The system according to claim 15 , wherein a piston is provided in the feed channel claim 15 , the piston reciprocates between two positions.21. The system according to claim 20 , wherein in either of the two positions claim 20 , a gap is defined between a tip of the piston and a surface of the mould member claim 20 , the mould member is a mould drum.22. The system according to claim 15 , wherein the multitude of cavities are provided in one row of the mould member claim 15 , which are filled simultaneously claim 15 , andwherein the feed channel, a seal plate, and/or a manifold comprises one individual exit per cavity in one of the rows.23. The system according to claim 22 , wherein the feed channel extends over essentially an entire length of the mould member claim 22 , ...

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Номер записи: 68
16-04-2020 дата публикации

METHOD OF REMOVING TISSUE FROM FOOD PRODUCT

Номер: US20200113224A1
Автор: MERRILL ERNEST
Принадлежит: MP Equipment, LLC

A method for identifying and removing tissue from a food product that includes generating a three-dimensional model of a food product using a scanner and mapping the three-dimensional model onto the food product. The method also includes scanning the food product such that cross-sectional scanning images are generated based on the model, and, for each cross-sectional scanning image, determining a maximum thickness of the model and identifying a corresponding estimated tissue point, by using an identification method based on suitable characteristics of the food product model. The method includes fitting a curve to the estimated tissue points and generating a cut path based on the fitted curve, wherein the cut path defines an area of unwanted tissue that includes the estimated tissue points. The method further includes cutting the food product along the cut path, thereby, removing the area of unwanted tissue. 2. The method of claim 1 , wherein the estimated tissue point TP claim 1 , is calculated as a percentage of thickness and that percentage is approximately 70%.3. The method of claim 1 , wherein the cut path is angled as measured from a z-axis.4. The method of claim 3 , further comprising:selecting at least one characteristic of the angled cut path, wherein the characteristic is selected from the group consisting of: width, cut angle, and depth.5. The method of claim 1 , further comprising:{'sub': 'i', 'verifying the set of estimated tissue points, TP, by generating a verified image of the food products.'}6. The method of claim 5 , wherein the verified image is a grayscale image.7. The method of claim 1 , wherein the cutting is performed by water jets.8. The method of claim 1 , wherein the removing of the area of unwanted tissue is performed by a vacuum or mechanically.9. A system for identifying and removing tissue from a food product claim 1 , comprising:{'sub': 'i', 'a scanner for generating a three-dimensional model of the food product, wherein the scanner ...

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Номер записи: 69
10-05-2018 дата публикации

PELLETS COMPRISING STARCH

Номер: US20180125101A1
Автор: De Cock Nicole S.J.
Принадлежит: Cargill, Incorporated

The invention relates to pellets comprising starch and further comprising protein. A process to make pellets of the present invention is also disclosed. Further, use of the pellets as an ingredient to make food-, pet food- and feed compositions is also disclosed: the pellets can be ground and mixed with other ingredients to make food-, pet food- or feed compositions. In particular, use of the pellets to make fish feed compositions is disclosed. 111-. (cancelled)12. A process to make a pellet comprising:preconditioning a powder product comprising protein and starch by providing heated air and/or steam such that the temperature of the product reaches values of from 10 to 95° C. and/or such that the moisture content of the product is increased by 1 to 5 w/w %, andpassing the preconditioned product through a die hole for obtaining pellets, andair cooling the pellets,wherein the pellet comprises from 5 to less than 75 weight/weight % protein and at least 20% weight/weight starch, both based on the dry weight of the pellet (w/w % db), and a moisture content of 20 weight/weight % (w/w %) or less.13. (canceled)14. The process of further characterized in that the pellet has a diameter that is a maximum of 5% higher than the diameter of the die hole.15. The process of further characterized in that the starch in the pellet is substantially not gelatinized.16. The process of further characterized in that the temperature of the product in the preconditioning step reaches values of from 50 to 95° C.17. The process of further characterized in that the protein does not undergo major physico-chemical modification during the process.18. The process of further characterized in that the starch is a native starch claim 12 , a modified starch claim 12 , or a mixture thereof.19. The process of further characterized in that the protein is gluten.20. The process of further characterized in that the protein is vital gluten claim 12 , devitalized gluten claim 12 , hydrolysed gluten or ...

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Номер записи: 70
11-05-2017 дата публикации

TEMPERATURE TREATMENT APPARATUS AND METHOD FOR SOLIDIFYING PORTIONS OF FLUID

Номер: US20170127706A1
Автор: FOLKESSON Mathias, PAULSSON Stefan
Принадлежит: JOHN BEAN TECHNOLOGIES AB

The present invention relates to a temperature treatment apparatus () for solidifying portions of fluid. The apparatus comprises an endless product conveyor belt () comprising a plurality of moulds () made of elastic material, each of the plurality of moulds having an open end and each of the plurality of moulds being arranged to convey a portion of fluid during solidifying of the same, a first impingement temperature treatment device () arranged in a first temperature treatment zone (A), a second impingement temperature treatment device () arranged in a second temperature treatment zone (B), wherein the first temperature treatment zone is arranged upstream the second temperature treatment zone with regard to a direction of movement of the portions of fluid during use of the apparatus, wherein the first temperature treatment zone is arranged to solidify a crust on the portions of fluid at least on a surface of the fluid closest to the open end of the moulds when the moulds comprising portions of fluid are conveyed through the first temperature treatment zone, and wherein the second temperature treatment zone is arranged to further solidify each portion of foodstuffs such that at least partly solidified portions are formed when the moulds comprising portions of fluid are conveyed through the second temperature treatment zone. 1. A temperature treatment apparatus for solidifying portions of fluid , the apparatus comprising:an endless product conveyor belt comprising a plurality of moulds made of elastic material which defines unitary mould structures, each of the plurality of moulds defining a cavity having an open upper end and each of the plurality of moulds being arranged to convey a portion of fluid during solidifying of the same,a first impingement temperature treatment device arranged in a first temperature treatment zone,a second impingement temperature treatment device arranged in a second temperature treatment zone,wherein the first temperature treatment zone ...

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Номер записи: 71
03-06-2021 дата публикации

Food product and its process of preparation

Номер: US20210161186A1
Автор: Arianna Roi, Aurora Gobessi, Francesca Zuccolo, Greta Titton
Принадлежит: UNIVERSITÀ DEGLI STUDI DI UDINE

The present invention concerns an innovative food product, made exclusively with ingredients of natural, non-animal origin to make a substitute for a traditional hard-boiled egg. In particular, the invention concerns a substitute product for a hard-boiled egg and the method for its production, a method which allows to accurately reproduce the appearance, consistency and flavor of a traditional hard-boiled egg.

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Номер записи: 72
18-05-2017 дата публикации

EDIBLE RECEPTACLES FOR FROZEN CONFECTIONS

Номер: US20170135384A1
Автор: Bartkowska Beata, BROOKS Natalie Ann, Luck Richard Henry, Noble nee Towell Deborah Jane, SUN Lina
Принадлежит:

An edible receptacle suitable for containing a frozen confection the receptacle comprising at most 15 wt % binder and at least 50 wt % of particles of nuts wherein the particles have an average diameter of from 0.001 to 5 mm and a water content of at most 5 wt % is provided. A process for preparing an edible receptacle, the process comprising the steps of: (a) dosing a required amount of edible receptacle ingredients into a support mould, the ingredients comprising at most 15 wt % binder and at least 50 wt % of particles of nuts by weight of the edible receptacle wherein the particles have an average diameter of from 0.001 to 5 mm and a water content of at most 5 wt %; (b) inserting a shaping tool into the ingredients in the support mould; and (c) vibrating the shaping tool at an ultrasonic frequency to form the ingredients into an edible receptacle of the desired shape is also provided. 1. A process for preparing an edible receptacle comprising the steps of:(a) dosing a required amount of edible receptacle ingredients into a support mould, the ingredients comprising at most 15 wt % binder and at least 50 wt % of particles of nuts wherein the particles have an average diameter of from 0.001 to 5 mm and a water content of at most 5 wt %, and the binder consists essentially of fat and/or a viscous sugar solution;(b) inserting a shaping tool into the ingredients in the support mould; and(c) vibrating the shaping tool at an ultrasonic frequency to form the ingredients into an edible receptacle of the desired shape.2. The process according to claim 1 , wherein the receptacle is frozen shortly after step (c) claim 1 , preferably within 1 min of step (c).3. The process according to claim 1 , wherein the support mould contains packaging material in to which the edible receptacle ingredients are dosed.4. The process according to claim 1 , wherein the shaping tool is vibrated at a frequency of from 20 to 500 kHz.5. The process according to claim 1 , wherein the ingredients ...

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Номер записи: 73
18-05-2017 дата публикации

EDIBLE RECEPTACLES FOR FROZEN CONFECTIONS

Номер: US20170135385A1
Автор: Bartkowska Beata, Luck Richard Henry, SUN Lina, TOWELL Deborah Jane NOBLE nee
Принадлежит:

An edible receptacle suitable for containing a frozen confection the receptacle comprising from 0.01 wt % to 15 wt % binder and at least 50 wt % of particles of dry baked material wherein the particles have an average diameter of from 0.001 to 5 mm and a water content of at most 5 wt % is provided. A process for preparing an edible receptacle, the process comprising the steps of: (a) dosing a required amount of edible receptacle ingredients into a support mould, the ingredients comprising from 0.01 wt % to 15 wt % binder and at least 50 wt % of particles of dry baked material by weight of the edible receptacle wherein the particles have an average diameter of from 0.001 to 5 mn and a water content of at most 5 wt %; (b) inserting a shaping tool into the ingredients in the support mould; and (c) vibrating the shaping tool at an ultrasonic frequency to form the ingredients into an edible receptacle of the desired shape is also provided. 1. A process for preparing a edible receptacle , the process comprising the steps of:(a) dosing a required amount of edible receptacle ingredients into a support mould, the ingredients comprising from 0.01 wt % to 15 wt % binder and at least 50 wt % of particles of dry baked material wherein the particles have an average diameter of from 0.001 to 5 mm and a water content of at most 5 wt %.(b) inserting a shaping tool into the ingredients in the support mould; and(c) vibrating the shaping tool at an ultrasonic frequency to form the ingredients into an edible receptacle of the desired shape.2. The process according to claim 1 , wherein the receptacle is frozen shortly after step (c) claim 1 , preferably within 1 min of step (c).3. The process according to claim 1 , wherein the support mould contains packaging material in to which the edible receptacle ingredients are dosed.4. The process according to claim 1 , wherein the shaping tool is vibrated at a frequency of from 20 to 500 kHz.5. The process according to claim 1 , wherein the ...

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Номер записи: 74
30-04-2020 дата публикации

Compact-pods of nutrients and cannabis-derived compounds that dissolve in liquid solutions and manufacturing methods thereof

Номер: US20200128869A1
Автор: Alistair James Brock, Fosca Mirata, Zachary Wayne Bell
Принадлежит: Blacklist Holdings Inc

Nutrients and/or nutrient supplements with cannabis-derived compounds compacted into soluble pods are described, namely the invention is a combination of formulation with compaction methods and/or coating/encapsulating methods. The formulation includes combining nutrients and/or nutrient supplements with at least one cannabis-derived compound with at least one dissolution agent and at least one binding agent. The methods include compaction and coating/encapsulating the resulting compact-pod or formula to generate a single serve compact-pod unit that can be dissolved into a beverage or liquid.

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Номер записи: 75
10-06-2021 дата публикации

Food materials

Номер: US20210169116A1
Автор: Michele Schwerha
Принадлежит: Nutrifections Services LLC

An embodiment provides a method for manufacturing a light-colored material for a food product, including: creating a starting light-colored material, wherein the starting light-colored material comprises a protein and a fiber; creating a light-colored material from the starting light-colored material by adding a fat to the starting material; molding the light-colored material to a predetermined shape; and baking the light-colored material to a predetermined temperature. Other aspects are described and claimed.

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Номер записи: 76
24-05-2018 дата публикации

ICE CREAM MACHINE AND A METHOD FOR PRODUCING AN ICE CREAM PRODUCT USING AN ICE CREAM MACHINE

Номер: US20180139984A1
Автор: Bendixen Ole, BONDE Tommy, Hansen Per Henrick, Kristensen Kurt, Skoglund Tomas, Waldström Ejvind
Принадлежит:

The invention relates to an ice cream machine having a filling zone and an emptying zone. The ice cream machine comprises a rotatable unit having a radial extension, a mould for receiving ice cream, the mould being arranged to rotate with the rotatable unit, an extrusion nozzle for extruding ice cream into the mould, the extrusion nozzle being arranged at the filling zone. The ice cream machine further comprises an ejection mechanism for ejecting ice cream radially out of the mould at the emptying zone. The invention also relates to a method for producing an ice cream product using an ice cream machine. 1. An ice cream machine having a filling zone and an emptying zone , said ice cream machine comprising:a rotatable unit having a radial extension;a mould for receiving ice cream, said mould being arranged to rotate with said rotatable unit;an extrusion nozzle for extruding ice cream into said mould, said extrusion nozzle being arranged at said filling zone;an ejection mechanism for ejecting ice cream radially out of said mould at said emptying zone.2. An ice cream machine according to claim 1 , wherein said ejection mechanism comprises a piston connected to said mould.3. An ice cream machine according to claim 2 , wherein a bottom of said mould is radially movable together with said piston.4. An ice cream machine according to claim 1 , comprising a transporting zone between said filling zone and said emptying zone claim 1 , wherein at said transporting zone said ejection mechanism is arranged to move said mould radially inwards of said rotatable unit.5. An ice cream machine according to claim 2 , wherein said piston is a reciprocal piston.6. An ice cream machine according to claim 5 , wherein said piston is reciprocal by being connected to a cam shaft arranged at a hub of the rotatable unit.7. An ice cream machine according to claim 5 , wherein said piston is reciprocal by being pneumatic claim 5 , hydraulic or electrically actuable.8. An ice cream machine according ...

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Номер записи: 77
24-05-2018 дата публикации

Spherical flavoring particles for enhancing taste to a drink

Номер: US20180139996A1
Автор: Nasser A. Ikhlail
Принадлежит: Individual

The invention concerns particles for use in delivering a distinct and enhanced taste sensation to a drink, wherein the particles are adapted for dissolving in a drink, and wherein said particles comprise at least one flavor component incorporated therein. The invention further concerns a drink comprising these particles and a method for its preparation.

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Номер записи: 78
25-05-2017 дата публикации

DESIGN FOOD FORMING DRUM

Номер: US20170142987A1
Автор: DE BIJLD Andreas Leonardus, Schoenmakers Petrus Hubertus Maria, Van Gerwen Hendrikus Petrus Gerardus
Принадлежит:

The invention relates to the design of a food forming drum () which will be used for moulding food in shaped products. The application field wherein the drum will operate is the field of human consumption and pet food and reaches from meat products (poultry, pork, beef, etc), meat replacement products, fish, dairy to potatoes and vegetables products. Particularly, the present invention relates to a food forming drum comprising an inner member () with an inner cylinder () and a multitude of ribs () extending in radial direction from the inner cylinder and with at least one porous member, made from a porous material with interconnecting pores, connected to the ribs and wherein a multitude of rows with product cavities, each row comprising one or a multitude of product cavities, are provided in the porous member(s). The present invention further relates to a method to produce such drums. 1. A food forming drum comprising:an inner member with an inner cylinder;a multitude of ribs extending in a radial direction from the inner cylinder;at least one porous member connected to the ribs, the porous member is made from a porous material with interconnecting pores; anda multitude of rows of product cavities provided in the porous member, each of the rows comprising one or a multitude of product cavities,wherein the porous member extends radially above a radial extension of the ribs.222.-. (canceled)23. The food forming drum according to claim 1 , wherein a width of a cross section of each of the ribs is reduced at its tip.24. The food forming drum according to claim 1 , wherein each of the ribs comprise at least one recess that is filled with a porous material.25. The food forming drum according to claim 24 , wherein a liquid flows through the recess during discharge of formed products and or during cleaning.26. The food forming drum according to claim 25 , wherein the recess guides the liquid to and/or from an outer surface of the porous member.27. The food forming drum ...

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Номер записи: 79
25-05-2017 дата публикации

CAPSULE CLUSTERS FOR ORAL CONSUMPTION

Номер: US20170143023A1
Автор: CRAWFORD Danielle R., Gedevanishvili Shalva, Irving Chris, Sweeney William R.
Принадлежит:

An oral product includes a matrix including a mixture of a plurality of capsules, a powdered component, a viscous component and a binder and wherein the matrix is molded into a shape. In a preferred embodiment, the capsules provide functional and flavorful ingredients. In an embodiment, the matrix is enclosed in a porous material that forms a pouch. 1. An oral product comprising a matrix comprising a mixture of a binder , a viscous component , an optional powdered component , and a plurality of capsules , the matrix molded into a shape sized and configured to fit comfortably in a user's mouth.2. The oral product of claim 1 , wherein said shape is selected from the group consisting of a pouch claim 1 , sphere claim 1 , rectangle claim 1 , square claim 1 , crescent claim 1 , oblong claim 1 , oval claim 1 , rod-shape claim 1 , and combinations thereof and wherein said viscous component is included in the oral product in an amount of about 20% to about 70% by weight of the oral product claim 1 , the viscous component being selected from the group consisting of honey claim 1 , molasses claim 1 , syrup claim 1 , and combinations thereof.3. The oral product of claim 1 , wherein the matrix is contained in a porous pouch of a pouched oral product.4. The oral product of claim 1 , containing a plurality of functional and/or flavor capsules which provide multiple textures and flavors when placed in a user's mouth and wherein the plurality of functional and/or flavor capsules forms the majority of the oral product.5. The oral product of claim 4 , wherein said matrix further includes a powdered component in an amount of about 10% to about 40% by weight of the oral product claim 4 , the powdered component being selected from the group consisting of dry sour cream claim 4 , powdered sugar claim 4 , powdered spices claim 4 , powdered herbs claim 4 , powdered botanicals including tea claim 4 , herbs claim 4 , and/or spices claim 4 , powdered cocoa claim 4 , and combinations thereof.6 ...

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Номер записи: 80
15-09-2022 дата публикации

DEVICE FOR PREPARATION OF GELATIN-BASED PRODUCTS

Номер: US20220287344A1
Автор: COVEY Jason, GRAVES IAN, Gurski Thomas, Jetton Jeff, Kennedy Brian, Rivers Kevin
Принадлежит:

Methods and systems are provided for preparing a gelatin-based product. In one example, a device for preparing the gelatin-based product includes a mixing chamber, a first liquid reservoir fluidically coupled to the mixing chamber, and a chiller module. The device further includes a slideable tray including a number of slots for receiving a number of fluid vessels and an injection assembly fluidly coupled to the mixing chamber and positioned vertically above the tray. 115-. (canceled)16. A device for preparing a gelatin-based product , comprising:a mixing chamber fluidly coupled to a liquid reservoir; a pod acceptor coupled to a motor;', 'a pod receptacle door including a needle coupled to an interior surface of the door; and', 'a scanning device;, 'a pod receptacle adapted to receive a removable pod, the pod receptacle includingan injection assembly fluidly coupled to the mixing chamber; anda chiller module positioned vertically below the injection assembly.17. The device of claim 16 , wherein the pod receptacle door further includes a mirror coupled to the interior surface of the door claim 16 , where the mirror is angled relative to the interior surface of the door and at least partly faces the scanning device.18. The device of claim 16 , wherein the pod acceptor comprises a cylindrical cavity including a plurality of fins projecting outwardly from an interior surface of the cylindrical cavity.19. The device of claim 16 , wherein the needle is coupled to the interior surface of the door through a hinged joint and wherein the needle extends into an interior of the pod acceptor when the pod receptacle door is closed.20. The device of claim 16 , wherein the pod acceptor is rotatable in two directions about a center axis of the pod acceptor and wherein the motor is a stepper motor. This application claims priority to U.S. provisional patent application, Ser. No. 61/920,372, entitled “DEVICE FOR PREPARATION OF GELATIN-BASED PRODUCTS”, filed on Dec. 23, 2013, the ...

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Номер записи: 81
16-05-2019 дата публикации

BACON PRODUCT AND METHOD OF MAKING

Номер: US20190142040A1
Автор: DAIRO Charles O., HAND Larry W., Roberds James
Принадлежит:

A reconstructed bacon product includes meat sourced exclusively from pork bellies. The product includes a cohesive mass of compressed layers of pork belly fat trimmings and pork belly lean trimmings of whole muscle segments. A method of forming a reconstructed bacon product includes obtaining pork belly lean trimmings of whole muscle segments and pork belly fat trimmings, macerating the pork belly lean trimmings, layering the pork belly lean trimmings and pork belly fat trimmings, compressing the layers, heat processing the layers in a mold to form a cohesive mass, and demolding the cohesive mass. 1. A reconstructed bacon product comprising meat sourced exclusively from pork bellies , the product comprising a cohesive mass of compressed layers of pork belly fat trimmings and pork belly lean trimmings of whole muscle segments.2. The reconstructed bacon product of comprising about 40% to about 45% by weight fat.3. The reconstructed bacon product of comprising four alternating layers of fat trimmings and lean trimmings.4. The reconstructed bacon product of comprising a total of four alternating layers of fat trimmings and lean trimmings.5. The reconstructed bacon product of wherein each layer is about 0.5 inches (1.3 cm) thick.6. The reconstructed bacon product of wherein the pork belly fat trimmings comprise side strap and fat back.7. The reconstructed bacon product of wherein the weight ratio of side strap to fat back ranges from about 4:1 to 1:4.8. The reconstructed bacon product of wherein the pork belly lean trimmings of whole muscle segments are selected from the group consisting of flank trim claim 1 , shoulder trim claim 1 , boot jack claim 1 , and combinations thereof.9. The reconstructed bacon product of wherein the weight ratio of flank trim to boot jack ranges from about 4:1 to 1:4.10. The reconstructed bacon product of further comprising non-meat products selected from the group consisting of salt claim 1 , cure accelerators claim 1 , sodium erythorbate ...

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Номер записи: 82
16-05-2019 дата публикации

Method for Producing Articles of Plant Origin Impregnated With a Liquid Plant Substance

Номер: US20190142762A1
Автор: Mompon Bernard
Принадлежит:

The present invention relates to a method for producing articles impregnated with at least one plant substance from at least one plant, characterized in that it comprises the following steps: 1. A method for producing articles impregnated with at least one plant substance from at least one plant comprising:{'b': 1', '1, 'a) Extraction and/or pressing of at least one plant (V), or at least one part of said plant, thereby producing a liquid plant extract (E) and a solid fibrous residue (RI), then'}{'b': 1', '1, 'b) Separation of said plant extract (E) from said fibrous residue (R), and'}{'b': '1', 'c) Destructuring of said fibrous residue (R),'}{'b': '1', 'd) Production of a fibrous web or of an article made from the fibrous residue (R) obtained in step c), and'}{'b': 1', '1', '1', '1', '2', '2', '2, 'e) Impregnation of said fibrous residue (R) with (i) at least said plant extract (E), which is optionally concentrated, purified, flavored and/or fragranced, with (ii) at least one water-soluble or liposoluble plant substance isolated from said plant extract (E), with (iii) at least one composition comprising at least one optionally concentrated, purified, flavored and/or fragranced water-soluble or liposoluble substance of said plant extract (E), or with (iv) at least one plant extract (E) or at least one composition comprising at least one optionally concentrated, purified, flavored and/or fragranced water-soluble or liposoluble substance of said plant extract (E), resulting from an extraction or pressing of a plant (V) different from said plant (VI).'}2. The method according to claim 1 , wherein steps c) claim 1 , d) and e) may occur in the following order:step c) precedes step d), which in turn precedes step e), orstep c) precedes step e), which precedes step d).3. The method according to claim 1 , wherein:the plant is chosen from among food plants, medicinal plants, aromatic plants and fragranced plants; or whereinthe plant is chosen from among plants containing at ...

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Номер записи: 83
17-06-2021 дата публикации

Pastrami product and methods of making same

Номер: US20210177019A1
Автор: Yaacov Silberstein
Принадлежит: Individual

A method of making a pastrami roll includes providing a raw meat, applying a brine to the raw meat, covering the raw meat with spices after the brine is applied, cooking the raw meat in an oven at a first temperature for a first duration to make a cooked pastrami, cutting the cooked pastrami into pastrami portions, mixing the pastrami portions with a binder to create a composite, the binder including trimmings and lean meat, cooking the composite in an oven at a second temperature for a second duration, and packaging the cooked composite.

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Номер записи: 84
22-09-2022 дата публикации

MOULDED TEA COMPOSITION INCORPORATING MICROBIAL CELLULOSE AS A BINDER

Номер: US20220295813A1
Автор: HILL Su-Mari, HILL Timothy Peter
Принадлежит:

A moulded tea composition is provided. The moulded tea composition is prepared from microbial cellulose as a binder and dehydrated plant material. The microbial cellulose may be kombucha membrane and the dehydrated plant material may be tealeaves. The moulded tea composition may include other ingredients and such ingredients may include probiotics and extracts. A method for preparing the moulded tea composition is also provided. 1. A method of making a moulded tea composition , the method comprising:combining microbial cellulose with dehydrated plant material to produce a mixture;moulding the mixture into a desired shape; anddrying the moulded mixture to make the moulded tea composition.2. The method of claim 1 , wherein the microbial cellulose binds the dehydrated plant material and holds the dehydrated plant material in the desired shape.3. The method of claim 2 , wherein the microbial cellulose comprises kombucha membrane.4. The method of claim 3 , wherein:the moulded tea composition comprises probiotics; andat least a portion of the probiotics is provided by the kombucha membrane.5. The method of claim 3 , further comprising: reducing an average particle size of the kombucha membrane prior to combining the kombucha membrane with the dehydrated plant material.6. The method of claim 5 , wherein:the average particle size of the kombucha membrane is reduced by using mechanical shearing.7. The method of claim 5 , further comprising: drying the particle-size-reduced kombucha membrane.8. The method of claim 2 , further comprising: placing the mixture in a mold to mould the mixture into the desired shape.9. The method of claim 8 , further comprising: compressing the mixture in the mold.10. The method of claim 2 , further comprising: adding an extract to the mixture.11. The method of claim 2 , further comprising: adding an extract to the microbial cellulose.12. The method of claim 2 , further comprising: adding an extract to the dehydrated plant material.13. The method ...

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Номер записи: 85
08-06-2017 дата публикации

METHOD FOR PRODUCING A CYLINDRICAL MOULD MEMBER FOR MOULDING THREE- DIMENSIONAL PRODUCTS FROM A MASS OF ONE OR MORE FOOD STARTING MATERIALS

Номер: US20170156352A1
Автор: BOOM Wilhelmus Gerardus Maria, Dekker Thomas Willem, MEULENDIJKS Johannes Martinus, VEROUDEN Franciscus Quirinus Fredrik
Принадлежит: MAREL TOWNSEND FURTHER PROCESSING B.V.

A rotary cylindrical mould member and a method for its production, is adapted to be used in a system for moulding three-dimensional products from a mass of one or more food starting materials which are suitable for consumption. The method includes preparing at least one mould body forming part of the cylindrical outer surface of the mould member, wherein one or more recessed mould cavities are formed. Subsequently preparing a support member defining one or more fluid channels, recessed in the support surface Heat emitting parts or particles are provided close to the inner surface of the mould body and/or the supporting surface of the support member. Energy is provided to the heat emitting parts or particles, thereby causing the parts or particles to emit heat and thereby locally melt the adjacent porous first plastic and the second plastic to obtain a weld and thereby secure the support member and the mould body to each other. 114.-. (canceled)15. A method for producing a rotary cylindrical mould member , which is adapted to be used in a system for moulding three-dimensional products from a mass of one or more food starting materials which are suitable for consumption , the cylindrical mould member having a longitudinal axis , a peripheral cylindrical outer surface and two axial mould member end faces , the method comprising the steps of:preparing at least one mould body having a curved outer surface, forming at least part of the cylindrical outer surface of the mould member and an opposite inner surface, which mould body is made at least partially from a porous first plastic, forming a porous structure of intercommunicating pores opening out at the inner surface of the mould body, wherein the curved outer surface is sealed airtight, and wherein one or more recessed mould cavities are formed in the outer peripheral cylindrical surface of the mould body, defining the shape of the products which are to be produced, the mould cavities being open in the outer surface of ...

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Номер записи: 86
14-05-2020 дата публикации

KITCHEN COUNTERTOP FOOD BAR MAKER

Номер: US20200146331A1
Автор: McClory Daniel
Принадлежит:

A kitchen countertop appliance for making compressed food bars at home out of a user's selected ingredients. The kitchen countertop food bar maker uses a press to compress ingredients in a mold. The press can be operated manually or electronically, and can utilize any suitable press machinery, such as a worm drive, a servo press, or a linear actuator. The mold can come in a variety of shapes and sizes, and the press plate can be embossed with a logo so that it stamps the logo into the top of the food bar when pressed. The mold and press plate are removable for cleaning and swapping out different shaped or sized molds. 1. A kitchen countertop food bar maker device comprising:(a) a main body; '(i) a mold frame,', '(b) a removable mold with an inner dimension and an outer dimension including'} '(ii) a removable base plate;', 'wherein the mold frame defines the inner dimension and outer dimension of the mold; and'}(c) a removable press plate with an outer dimension,wherein the outer dimension of the press plate is essentially the same as the inner dimension of the mold so that the press plate delivers even pressure across an entire inner surface of the mold;(d) a press apparatus,wherein the press apparatus is operably connected to the press plate to produce a vertical up and down press motion in a straight line so that the press plate delivers even pressure across the entire inner surface of the mold,wherein the press apparatus is housed within the main body, andwherein the press apparatus is operated manually or electronically.2. The kitchen countertop food bar maker device of claim 1 , wherein the removable mold further comprises:(iii) a mold handle.3. The kitchen countertop food bar maker device of claim 1 , wherein the press apparatus is an electric press apparatus.4. The kitchen countertop food bar maker device of claim 1 , wherein the press apparatus is a manual press apparatus.5. The kitchen countertop food bar maker device of claim 3 , wherein the electric press ...

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Номер записи: 87
28-08-2014 дата публикации

Food product forming apparatus and process

Номер: US20140242206A1
Автор: Hendrikus Petrus Gerardus Van Gerwen, Jacobus Johannes Maria Van Der Laak
Принадлежит: Gea Food Solutions Bakel Bv

Food product-forming apparatus, with a movable form-body, in which the food product is formed, and a knock out cup, which executes a knock-out-movement, that removes the food product from the form-body or according to one of the preceding claims, characterized in, that the knock out cup comprises a reservoir with compressed fluid, preferably essentially air.

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Номер записи: 88
14-06-2018 дата публикации

PROTEIN-BASED DRY-EXPANDED FOOD PRODUCT AND METHOD FOR PRODUCING SAME

Номер: US20180160704A1
Автор: Olivier Pierre, SNAPPE Jean-Jacques
Принадлежит: PROTEIFOOD S.A.

The invention relates to a dry-expanded food product comprising at least the following ingredients: a food-grade protein concentrate made of animal or plant protein; a food-grade texturizer selected from the group consisting of plant-derived hydrocolloids and gelling agents, proteolytic additives and the hydrolysis products thereof, and acidifying agents and the salts thereof; and residual water. The invention also relates to a thermally expandable precursor able to shape this dry-expanded food product, as well as the corresponding preparation methods. 1. Expanded dry food product comprising at least the following ingredients:a protein concentrate of animal or vegetable origin, food-grade,a food-grade texturizing additive selected from the group consisting of hydrocolloids and vegetable gelling agents, proteolytic additives and their hydrolysis products, and the acidifying agents and their salts thereof, andresidual water.2. Food product according to claim 1 , being free of fat food grade. other than an impurity of the protein concentrate of animal or vegetable origin claim 1 , food-grade.3. Food product according to claim 1 , wherein there is provided from 65% to 95% by weight of the protein of the protein concentrate of animal or vegetable origin.4. Food product according to claim 1 , characterized in that it comprises from 0.2% to 10% by weight of the food-grade texturizing additive.5. Food product according to claim 1 , characterized in that it comprises a food grade salt derivative of an acidifying agent claim 1 , other than a citrate or phosphate.6. Food product according to claim 5 , characterized in that it comprises from 0.2 to 6% by weight of food-grade salt derivative of an acidifying agent.7. Food product according to claim 1 , characterized in that it comprises a proteolytic additive or its hydrolysis product.8. Food product according to claim 7 , wherein the proteolytic additive is a specific protease of the protein present in the concentrate of animal ...

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Номер записи: 89
30-05-2019 дата публикации

Methods and devices for applying particulates to the surface of molded products

Номер: US20190159467A1
Автор: Donald Speck, Marilyn MCGRATH, Sarah Zych
Принадлежит: SOCIETE DES PRODUITS NESTLE SA

Molded products have particulates, and a method and device apply particulates to the surface of the molded products. In a general aspect, the molded product includes an undistorted three-dimensional design and has particulates that do not distort the shape of the three-dimensional design. The molded product can be made by a method including filling a mold in a die roll with one or more particulates, filling the mold with a dough, compressing the dough into the mold, and releasing the compressed dough from the mold to form the molded product.

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Номер записи: 90
21-05-2020 дата публикации

Patty-Forming Apparatus with Top Feed and Rotary Pump

Номер: US20200154754A1
Автор: Lindee Scott A., MOORE CHRISTOPHER, Taylor Paul, Wight E. William
Принадлежит:

The food product machine with a food supply, a rotary food pump connected to the food supply, a molding mechanism having a mold plate and a knockout drive, and a mold plate reciprocating between a fill and a discharge position. The knockout drive reciprocates a knockout plunger to discharge molded food products from the mold plate, the mold plate being reciprocated between a cavity fill position and a cavity discharge position. The machine includes a manifold connected an outlet of the food pump and having an outlet passageway connected to an inlet of the molding mechanism for filling the cavity of the mold plate. The machine can further include a fill plunger system for increasing the fill pressure of the food mass prior to filling the mold cavities. Plungers extend into the manifold to displace food mass volume and increase the pressure in the manifold. 1. A food product forming machine comprising:a food supply configured to contain food mass;a positive displacement pump connected to the food supply and configured to pump food mass at a pressure;a molding mechanism having a mold plate, the mold plate including a cavity and being reciprocated by a mold plate drive between a cavity fill position and a cavity discharge position; anda manifold including an inlet and an outlet, wherein the manifold is configured to receive food mass from the positive displacement pump through the inlet and food mass is configured to pass through the outlet toward the mold plate for filling the cavity of the mold plate, wherein the manifold has a truncated triangular cross-section.2. The food product forming machine of claim 1 , wherein the pressure is a first pressure claim 1 , the food product forming machine further comprising at least one plunger configured to extend into the manifold to increase a pressure of the food mass in the manifold to a second pressure higher than the first pressure.3. The food product forming machine of claim 1 , wherein the truncated triangular cross- ...

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Номер записи: 91
14-06-2018 дата публикации

INDEX AND METHOD OF USE OF ADAPTED FOOD COMPOSITIONS FOR DYSPHAGIC PERSONS

Номер: US20180164271A1
Автор: Dufresne Thérèse, HOUJAIJ Nada, LACHANCE Nicole
Принадлежит:

The present invention provides a method in which a quantitative and descriptive approach is used to adapt the food texture in the clinical management of dysphagia. There is provided a new index, ST index, and method of use for determining and modulating the physical characteristics of foods in a manner to allow the food composition at serving temperature to have a desired combination of firmness, adhesiveness, springiness and cohesiveness to overcome dysphagia-related problems. 1. A method for improving the transit of a solid food from lips to stomach in a dysphagic person , said method comprising:a) providing a first solid food composition; {'br': None, 'i': F+|A|', '×S×Co, 'ST index=()'}, 'b) determining a Swallowing Texture (ST) index of the first solid food composition at a food serving temperature, the ST index having a formulawherein:F is firmness;|A| is adhesiveness, is the negative slope after Compression 1 and before Compression 1 calculated x=0 f the ascending curve drawn by a texture meter and is expression in Newton,S is springiness; andCo is cohesiveness as measured by a texture meter as:Compression 2[(C5L/2)×(C6E−C4E)]/Compression 1[(C″L/2)×(C3E−C1E)]; andc) if the ST index of the first solid food composition is determined to be higher than 80, modifying the first solid food composition to obtain a second solid food composition;d) determining the ST index of the second solid food composition;e) if the ST index of the second solid food composition is determined to be lower than 80, characterizing said second solid food composition of having an improved transit in the dysphagic person; andf) if the ST index of the second solid food composition is determined to be higher than 80, reiterating steps c) and d) until the ST index of the second solid food composition is determined to be lower than 80.2. The method of claim 1 , wherein step c) comprises processing of said first solid food composition.3. The method of claim 1 , wherein said first solid food ...

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Номер записи: 92
21-06-2018 дата публикации

A FOOD WITH REDUCED BREAKAGE AND A METHOD OF MAKING THE SAME

Номер: US20180168171A1
Автор: Gu Manhu, Qian Kevin, Yang Wanwan, Yao Vina, Zhang Yiwei
Принадлежит: Intercontinental Great Brands LLC

The present invention relates to a food comprising a baked foodstuff based on flour and/or starch. The baked foodstuff comprises at least one first region and at least one second region in contact with the first region. The second region comprises a shaping auxiliary component in an amount of 0.5-15 wt % by the total weight of the flour and/or starch of the baked foodstuff. The shaping auxiliary component has a glass-transition temperature of less than 0° C. The second region is present in an amount of at least 1 wt % by the total weight of the food. The addition of the shaping auxiliary component is able to efficiently decrease the breakage of the multi-region food, especially multi-region food based on a baked foodstuff with a crispy texture. 1: A food comprising a flour and/or starch based baked foodstuff , the baked foodstuff comprising:at least one first region; andat least one second region in contact with the first region; the second region comprising a shaping auxiliary component in an amount of 0.5-15 wt % by the total weight of the flour and/or starch of the baked foodstuff; the shaping auxiliary component having a glass-transition temperature of less than 0° C.; whereinthe second region is present in an amount of at least 1 wt % by the total weight of the food.2: The food according to claim 1 , wherein the shaping auxiliary component is polyol.3: The food according to claim 2 , wherein the shaping auxiliary component is polyol with 4-6 carbon atoms.4: The food according to claim 2 , wherein the polyol is selected from the group consisting of erythritol claim 2 , xylitol claim 2 , sorbitol claim 2 , mannitol and combinations thereof.5: The food according to claim 4 , wherein the polyol is selected from the group consisting of erythritol claim 4 , sorbitol and the combination thereof.6: The food according to claim 1 , wherein the second region comprises the shaping auxiliary component of 0.5 to 10 wt % by the total weight of the flour and/or starch of the ...

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Номер записи: 93
21-06-2018 дата публикации

CHEWABLE COMPOSITIONS CONTAINING CURCUMINOIDS AND THEIR METHOD OF PREPARATION

Номер: US20180168182A1
Автор: Majeed Muhammed, Majeed Shaheen, Nagabhushanam Kalyanam, Pande Anurag
Принадлежит:

Disclosed is a method for the preparation of a gummy and candy composition containing curcuminoids. Also disclosed is a gummy and candy composition containing effective concentration of curcuminoids that is palatable and bioavailable. 1. A method for the manufacture of gummy composition containing curcuminoids , said method comprising steps of:a) Mixing powdered chewable base in water with constant stirring to obtain a turbid solution;b) Adding appropriate concentration of sweetners to the solution of step a with continuous stirring,c) Mixing the solution of step b with suitable acidifying agents and flavouring agents to obtain a colloidal mixture;d) Heating the mixture of step c to 55° C.-80° C. for 15-20 minutese) Adding an effective concentration of curcumnioids to the solution of Step d with continuous stirring to form a uniform mixing of the ingredientsf) Pouring the syrup of step e into moulds of different shapes and sizes that is precoated with corn starchg) Allowing the syrup to cool at 10-15° C. within the mould and solidify to obtain a chewable gummyh) Passing the gummies of step g on Vibrosifters to remove excess corn starchi) Sprinkling suitable sweetners, acidifying agents and flavouring agents as a coating.j) Packing the solidified chewable candy into suitable containers and packets2. The method as in claim 1 , wherein the chewable base is selected from the group consisting of gelatin claim 1 , soft gum claim 1 , nougat and caramel.3. The method as in claim 1 , wherein the chewable base is present at concentrations of 5-80% w/w.4. The method as in claim 1 , wherein the curcuminoids are present at concentrations of 10-250 mg and 1-20% w/w of the total composition.5. The composition as in claim 4 , wherein the ratio of curcuminoids is 75-81% curcumin claim 4 , 15-19% demethoxy curcumin claim 4 , and 2.2-6.5% bis demethoxy curcumin.6stevia. The method as in claim 1 , wherein the sweetner is selected from the group consisting of aspartame claim 1 , sucrose ...

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Номер записи: 94
06-06-2019 дата публикации

Food forming drum

Номер: US20190166854A1
Автор: Andreas Leonardus DE BIJL, Hendrikus Petrus Gerardus Van Gerwen, Petrus Hubertus Maria SCHOENMAKERS
Принадлежит: Gea Food Solutions Bakel Bv

The invention relates to the design of a food forming drum (2) which will be used for moulding food in shaped products. The application field wherein the drum will operate is the field of human consumption and pet food and reaches from meat products (poultry, pork, beef, etc), meat replacement products, fish, dairy to potatoes and vegetables products. Particularly, the present invention relates to a food forming drum comprising an inner member (24) with an inner cylinder (16) and a multitude of ribs (17) extending in radial direction from the inner cylinder and with at least one porous member, made from a porous material with interconnecting pores, connected to the ribs and wherein a multitude of rows with product cavities, each row comprising one or a multitude of product cavities, are provided in the porous member(s). The present invention further relates to a method to produce such drums.

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Номер записи: 95
08-07-2021 дата публикации

EDIBLE CUP AND METHOD OF MAKING THE SAME

Номер: US20210204562A1
Автор: Bhatia Monica, BRIGANTI Chelsea, STANTON Kevin, Tucker Leigh Ann, Zweifel Ingrid
Принадлежит:

The present invention relates to an edible container made of liquid, sugar, and one or more hydrocolloids. The edible container may hold hot or cold liquids for extended periods of time. 1. An edible container comprising:liquid;sugar; andone or more hydrocolloids.2. The edible container of claim 1 , wherein: the liquid is water claim 1 , and the one or more hydrocolloids are agar claim 1 , carrageenan claim 1 , and pectin.3. The edible container of claim 1 , wherein the liquid has a concentration of 24% to 77% by weight claim 1 , the sugar has a concentration of 5% to 48% by weight claim 1 , and the one or more hydrocolloids have a concentration of 1% to 11% by weight.4. The edible container of claim 2 , wherein the water has a concentration of 25% to 76% by weight claim 2 , the sugar has a concentration of 5% to 41% by weight claim 2 , the agar has a concentration of 0.2% to 2.5% by weight claim 2 , the carrageenan has a concentration of 1.2% to 5.1% by weight claim 2 , and the pectin has a concentration of 0.1% to 2.8% by weight.5. The edible container of claim 2 , further comprising vegetable glycerin claim 2 , CaCl claim 2 , and citric acid.6. The edible container of claim 1 , further comprising a coloring agent.7. The edible container of claim 6 , wherein the coloring agent is white claim 6 , orange claim 6 , red claim 6 , green claim 6 , or yellow.8. The edible container of claim 1 , further comprising a flavoring agent.9. The edible container of claim 8 , wherein the flavoring agent is vanilla claim 8 , lemon claim 8 , bitters claim 8 , jalapeno claim 8 , or lime.10. The edible container of claim 1 , wherein the container is translucent.11. The edible container of claim 1 , wherein the container is opaque.12. The edible container of claim 1 , wherein the container is clear and colorless.13. The edible container of claim 1 , wherein the container is flexible.14. The edible container of claim 1 , wherein the container is able to hold liquids for up to twenty- ...

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Номер записи: 96
09-07-2015 дата публикации

Fiber orienting technology

Номер: US20150189892A1
Автор: James B. Wolff
Принадлежит: Individual

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

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Номер записи: 97
15-07-2021 дата публикации

Mould member with foreign object detection

Номер: US20210212354A1
Автор: De Bijl Andreas Leonardus, Verbruggen Paulus Johannes
Принадлежит:

A method of moulding products from a mass of food stuff. The method includes providing a pump, which pumps the mass towards a mould member, providing detection means, which detects unwanted objects in the mass, removing a portion of the mass via a valve in case an unwanted object is detected, moving a mould cavity, which is part of the mould member past a feed channel, wherein the feed channel is connected to a feed pump, filling the mass into the mould cavity to form a product until a predetermined filling pressure is reached, ejecting a gas through a porous sidewall and/or a porous bottom of the mould cavity to eject the product, wherein no ejection gas is provided when the predetermined filling pressure has not been reached. 2. The method according to claim 1 , wherein the mould member comprises a multitude of rows claim 1 , and each of the rows comprises a multitude of cavities claim 1 , which are filled simultaneously.3. The method according to claim 1 , wherein the detection means is provided between the pump and the valve and a position of the unwanted particle on its way towards the valve is known.4. The method according to claim 3 , wherein the filling of the mould cavity continues until the unwanted particle has reached a vicinity upstream of the valve.5. The method according to claim 3 , wherein a discharge of the products from the mould member is stopped when the unwanted particle is in a vicinity of the valve and that the valve is opened.6. The method according to claim 5 , wherein movement of the mould member remains unchanged.7. The method according to claim 1 , wherein a predetermined volume of the mass is discharged via the valve.8. The method according to claim 1 , wherein a pressure in the feed channel upstream from the mould member and downstream from the valve is increased after a discharge of the unwanted object claim 1 , until the predetermined filling pressure or a slightly higher filling pressure is reached.9. The method according to claim 1 ...

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Номер записи: 98
15-07-2021 дата публикации

Formed Polygon Structure Configured To Disperse A Material Upon Impact

Номер: US20210214598A1
Автор: ATZMON Jack A.
Принадлежит:

An ice melting compositions are formed into balls or other shapes. These balls, when thrown, impact the ground and are configured to provide approximately four (4) feet of dispersion spread. The balls are formed by pressure, bonded with urea, brine, or water, or built on a lattice. 1. A polygon formed from as structure that is configured to disperse upon impact comprising:at least one salt, the salt being salt crystals;a liquid used as a bonding agent,wherein the salt is bonded into the polygon at connection points where the salt crystals touch.2. The polygon of claim 1 , wherein the salt is at least one of CaCl claim 1 , Nacl claim 1 , and MgCl.3. The polygon of claim 1 , wherein the salt comprises about 10% CaCl and about 90% NaCl.4. The polygon of claim 1 , wherein the salt crystals are passed through at least one of a 1/12″ sieve claim 1 , a 1/14″ sieve claim 1 , and a ⅛″ sieve prior to forming the polygon.5. The polygon of claim 1 , wherein the polygon is one of a ball claim 1 , an octagon claim 1 , diamond claim 1 , crosses claim 1 , and a ring.6. The polygon of claim 1 , further comprising a traction material.7. The polygon of claim 6 , wherein the traction material is one of sand and ash.8. The polygon of claim 1 , wherein the polygon is between about 2.5 ounces and 3.4 ounces and the dispersal is approximately four feet.9. A method of forming a salt polygon comprising:placing a salt composition in a mold;placing the mold halving two mold halves in a hydraulic press; and applying pressure.10. The method of claim 9 , wherein the press is a 6-12 ton press having 15.5 inch travel and an 11.5 inch total travel.11. The method of claim 10 , wherein the mold is typically a 40 mm mold.12. The method of claim 11 , wherein at rest claim 11 , when no pressure is applied claim 11 , the space between the mold halves is about 12.7 mm.13. The method of claim 12 , wherein components being pressed include a 0.8 inch mold claim 12 , a 0.2 inch iron brick claim 12 , and a 0.5 ...

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Номер записи: 99
06-07-2017 дата публикации

Solid milk and method of making the same

Номер: US20170188598A1
Автор: Mitsuho Shibata
Принадлежит: Meiji Co Ltd

The present invention is based on knowledge that basically, solid milk provided with both of adequate strength and solubility can be obtained by using only powdered milk as ingredient to be provided with compression molding under state where the porosity and the free fat is controlled within predetermined ranges, and then humidified and dried. Namely, solid milk having porosity of 30%-60%, and method of making solid milk including: a compression step for compressing powdered milk to obtain a solid form of compressed powdered milk; a humidifying step for humidifying the compressed powdered milk obtained by the compression step; and a drying step for drying the compressed powdered milk humidified by the humidifying step achieves the object of providing solid milk having preferred solubility and strength, and method of making the same.

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Номер записи: 100