Abstract: A capsule is designed for insertion in a centrifugal beverage production device for preparing a beverage from a substance contained in the capsule by introducing liquid in the capsule and passing the liquid through the substance using centrifugal forces. The capsule includes a body having a bottom end and an open end spaced apart in the axial direction, an upper wall for covering the body at the open end along a direction transverse to the axial direction, and an enclosure between the body and the upper wall containing a predetermined amount of beverage substance. The capsule further includes an annular pressure-setting ring configured for adjusting the backpressure in the beverage production device. The pressure-setting ring provides an improved coffee in-cup quality. A set of capsules can have pressure-setting rings of different dimensions for setting different backpressure when engaged in a centrifuging beverage production device.

Abstract: A sealed beverage preparation capsule includes a sealed hollow body having a top and a bottom, a beverage preparation ingredient inside the body and a layer of filter material at least about 2 mm thick located inside the body and abutting said bottom of said body. A kit is also provided for assembling a plurality of beverage preparation capsules. The capsules include a cup-shaped base having a bottom, and side walls extending from the base to an upper rim defining an open top of the base component, and a plurality of ingredient pods. Each ingredient pod includes a top, side walls and a bottom, each formed of sheet material, wherein the pod contains a beverage preparation ingredient. The ingredient pod is shaped and configured to be engaged with the base component to assemble a beverage making capsule, with the top of the pod forming a lid for the base component and the bottom of the ingredient pod spaced from the bottom of the base inside the base.

Abstract: The disclosure relates to a liquid, milk-based animal feed for domestic cats or dogs, containing at least 70 vol % water, 2-13 vol % milk protein, 2-13 vol % milk fat, 1-5 vol % starch as an essential thickener, at least 0.01 vol % amino acid additive, and at least 0.01 vol % plant-based sugar. The disclosure also relates to a method for producing such an animal feed.

Abstract: A method to produce cheese chips provides that cut cheese slices are frozen and then raised by means of rapid water evaporation due to the application of microwave and vacuum drying. The freezing step is preceded by drying and cooling, and the raised cheese chips containing cheese and flavourings are characterised in that their density does not exceed 0.46 g/cm3, the porosity does exceed 40%, and the crunchiness does exceed 4.

Abstract: An edible pet chew is made from processed rawhide and water comprising protein in the range of about 55 to 80 wt. %; fat in the range of about 1 to 5 wt. %; and water content in the range of about 10 to 30 wt. %. Optionally, the chew contains edible glycerin in the range of about 3 to 8 wt. %. The product is pliable and has a density of less than about 1.0 g/cc.

Abstract: The present invention provides a longer-lasting edible animal chew (1) having a longitudinal axis comprising: i) an outer wall (2) extending in the direction of said longitudinal axis; and ii) an internal support structure (4) that contacts the inner surface of said outer wall (2) at three or more points.

Abstract: An assembly may include a shelf-stable pouch for fruits or vegetables. The assembly may comprise a pouch having a closed condition and an open configuration. The closed configuration may be configured to seal portions of at least one of the fruits and vegetables and brine prior to heating the pouch for pasteurization. The open condition may allow for the removal and serving of the portions after pasteurization from heating.

Abstract: The present invention relates to high pressure processing (HPP) methods of and containers for preparation of food products such as solid or semi-solid foods, beverages and food supplements containing high-pressure sensitive probiotics and other high-pressure sensitive substances, which maintain their viability, biological activity and other beneficial properties in the prepared food product. The present invention also relates to pasteurized food products containing biologically active high-pressure sensitive probiotics, other high-pressure sensitive substances, or their combinations.

Abstract: An electrically operated food processor for preparing a cooked product, which exhibits a basic unit, a vessel with an agitator that can be inserted into the basic unit, a cooking container that sits on the vessel, a heating device allocated to the vessel, a temperature sensor, a transceiver device for communicating with the temperature sensor, and an evaluator for evaluating the measurement data received from the temperature sensor. In order to provide an electric food processor with an alternative connection between the temperature sensor and evaluator, the temperature sensor can be a surface acoustic wave sensor (SAW sensor).

Abstract: An method for processing pork belly trim to produce bacon pieces where pork belly trim is size reduced and cooked. One implementation of the technology includes initial cooking and separating the product and distributing the product evenly on a conveyor. The step of initial cooking and separation is utilized because depending on the amount of size reduction and the type of size reduction, the product will tend to lump together. Therefore, in one implementation of the technology, an initial step of initial cooking and separation is utilized.

Abstract: The present invention relates to a method for the production of a soft cake having at least a molded face and at least a non-molded face, the molded face having at least one molded three-dimensional pattern, the method comprising the steps of: a) pouring a cake batter suitable for forming a soft cake into a pan, wherein the cake batter has a viscosity of between 500 and 1 Pa·s; b) baking said soft cake batter in said pan to form a soft cake; and c) removing the soft cake from the pan, wherein the pan has a molded inner surface for receiving the cake batter and which provides the three dimensional molding pattern of the soft cake, and wherein the molded inner surface of the pan has an arithmetical mean degree of roughness (Ra) of from 0.12 ?m to 0.

Abstract: A roasting device and method of roasting partially roasted coffee beans includes acts of obtaining a roast level of the partially roasted coffee beans; determining a roasting profile for roasting based on at least the roast level of the partially roasted coffee beans prior to roasting; and roasting the partially roasted coffee beans according to the determined roasting profile.

Abstract: A device and method for shaping baked goods that includes a container and a shaping rack engaging a semi-solid consumable substance within the container to enable creative and decorative shaping and decoration of the semi-solid consumable substance. The shaping rack comprises a perimeter frame section that encloses a framed shaping section. The framed shaping section forms multiple framed sub-sections having geometric shapes. The shaping rack is superimposed over the semi-solid consumable substance. The shaping rack translates, with a sharp edge, toward a bottom surface of the semi-solid consumable substance. In translation, the shaping rack penetrates the semi-solid consumable substance to a determined depth. This allows formation of consumable substance units corresponding in shape, respectively, to the geometric shapes of the framed sub-sections. Blocks on opposite ends of the semi-solid consumable substance restrict penetration by the shaping rack past a predetermined depth.

Abstract: A method of using a fluid-immersion storage and cooking device having a thermal container that defines a first volume and a second volume includes disposing a first food item in the first volume. A second food item and a third food item are disposed in the second volume in a first position and a second position, respectively. A volume of fluid having a first temperature is circulated through the first volume to transfer thermal energy to the first food item. After a predetermined time, at least a portion of the volume of fluid is heated to a second temperature. A portion of the volume of fluid is conveyed to the second volume such that (1) the second food item is substantially submerged in the portion of the volume of fluid and (2) the third food item is disposed substantially outside of the portion of the volume of fluid.

Abstract: A coffee processing apparatus (100, 200, 300) is disclosed that comprises at least one of a grinding stage (110) for grinding coffee beans (10) into ground coffee beans (20); and a brewing stage (140) for brewing coffee from ground coffee beans; the coffee processing apparatus further comprising a sensor (150) arranged to sense a total concentration of volatile organic compounds released by said coffee beans or ground coffee beans; and a controller (160) responsive to said sensor and arranged to control said grinding stage and/or said brewing stage as a function of said total concentration. Methods of controlling such a coffee processing apparatus are also disclosed.

Abstract: A method is provided for producing intensified whole-cereal flour by means of pulsed electric fields in collaboration with ultrafine pulverization, which includes: (1) preparing bran, middling and flour by cleaning, modulating and milling cereal grains; (2) performing superfine pulverization on the bran and the middling and performing sieving; (3) preparing a suspension by using water and the sieved bran and middling, and stirring constantly; (4) adding polysaccharide colloids into the suspension, and adjusting the pH to 4.0; (5) performing high-voltage pulse treatment on the suspension to ensure stable flow of the suspension; (6) centrifuging the suspension to separate the supernatant, and drying the obtained precipitate and performing sieving to obtain the treated bran and middling; and (7) mixing the treated bran and middling with flour uniformly to obtain whole-cereal flour.

Abstract: A capsule is designed for insertion in a centrifugal beverage production device for preparing a beverage from a substance contained in the capsule by introducing liquid in the capsule and passing the liquid through the substance using centrifugal forces. The capsule includes a body having a bottom end and an open end spaced apart in the axial direction, an upper wall for covering the body at the open end along a direction transverse to the axial direction, and an enclosure between the body and the upper wall containing a predetermined amount of beverage substance. The capsule further includes an annular pressure-setting ring configured for adjusting the backpressure in the beverage production device. The pressure-setting ring provides an improved coffee in-cup quality. A set of capsules can have pressure-setting rings of different dimensions for setting different backpressure when engaged in a centrifuging beverage production device.

Abstract: A method for preparing no-mess fudge is provided. The process for preparing no-mess fudge may include a firming container and a stand-up container. The stand-up container retains a plurality of pre-measured fudge ingredients. The stand-up container may be sleeve providing a seal on one end and a flat base on the other. In preparation of making fudge, a user may cut vents and/or tear notches through the seal. The user may then heat the stand-up container for a sufficient time to properly prepare the plurality of ingredients. The user may then knead the stand-up container for a sufficient time to properly mix the plurality of ingredients. The user may then urge the plurality of ingredients out of the stand-up container and into the firming container so that the plurality of ingredients may set to fudge of a desired hardness.

Abstract: A food preparation device or system which utilizes pre-packaged food containers to prepare a food item for consumption. The food preparation device is structured to receive multiple pre-packaged containers. Additionally, the food preparation device includes one or more processors to verify that each of the multiple containers include one or more ingredients for preparing a selected dish, and further that an order in which the multiple containers are individually received in the base corresponds to a sequence in which the individual food items of the multiple containers are to be introduced into a cooking receptacle during preparation of the dish.

Abstract: The present invention is drawn to apparatuses and methods for producing improved spirally cut meat products, such as spirally cut hams. The apparatus includes a shaft having a pad disposed at one end, said shaft slidably arranged includes a hollow tube mounted to a bracket. The apparatus includes a lever that rotates about a pivot mounted to the bracket. One end of the lever may engage with the end of the shaft opposite the pad. The apparatus includes an elastic member having one end attached to the tube and the other end affixed to the end of the shaft opposite the pad. As the lever rotates, the shaft may be pushed through the tube in one direction, or pulled in the tube in the other direction, depending on the direction, of rotation of the lever. The bracket may be configured to mount to a meat slicing device having a cutting element that projects through the bracket. Methods of spirally cutting meat products using the meat slicing device and the apparatus are also disclosed.