Abstract: Method and apparatus for producing packed fresh curd blocks, wherein curd blocks are formed using at least one block former, subsequently packaged and discharged for further handling, wherein a curd block after leaving a block former is placed in a conveying holder, the conveying holder is conveyed via suitable first conveying device to an automatic packaging apparatus, and the curd block is removed from the conveying holder at the automatic packaging apparatus and subsequently packaged.

Abstract: A method of preparation and delivery of pocket bread in which the pocket bread is cut immediately after baking, the walls of the pocket bread are separated along the cut line, and individual pieces of pocket bread are nested one inside another to create a stack. Each piece of pocket bread is therefore pre-opened, and the stack is packaged for delivery to consumers.

Abstract: A apparatus and method for infusing flavors into cereal grains and agglomerating the grains into a unitary food product. Grains of cereal, powdered soluble flavors and a moisturizing liquid are supplied to a mixer. The flavors, liquid and cereal grains are thoroughly mixed and the grains surface moisturized and then discharged into a product-forming chamber which is ultrasonically energized for a sufficient period of time so that the flavors are infused within the interiors of the grains which are agglomerated into a unitary product.

Abstract: A fat free nut is formed by shelling a quantity of nuts and milling the nuts into a powder to extract the fats and oils. The powder is then combined with a binder and agents to enhance the color and taste.

Abstract: A pizza die includes an outer die ring and a plate ring. The outer die ring and an inner die plate are spring-biased away from the die mount plate. The outer die ring includes a plurality of axial ridges located on a portion of the inner circumferential surface of the outer die ring. The inner die plate includes a step on which a flexible seal is seated. A spring-biased plate ring compresses the flexible seal on the seat. The flexible seal includes axial grooves on its outer circumference. The axial grooves engage with the corresponding axial ridges on the outer die ring. The axial grooves act as passageways to vent trapped air within the pizza die. The axial ridges provide a self-cleaning mechanism to remove pizza dough lodged in the axial grooves.

Abstract: The present invention is directed to a method and apparatus for forming a continuous sheet of a molten material with particularly viscous, sticky properties. This molten material may be moldable, plasticized or a food product such as cheese. More specifically, the invention includes a manifold that discharges the molten material in a continuous layer upon the surface of a casting belt. This manifold comprises a roller, a chamber with a hollow interior, at least one inlet and a drive mechanism.

Abstract: The present invention relates to a method and pressing mold for producing a baked shaped body using a non-liquid dough blank prepared from grain flour. The method includes the steps of pressing the dough blank between preheated bottom and upper molds to bring the molds to a first spacing that corresponds to a side thickness of the shaped body thereby forming a blank of the shaped body; removing the bottom and upper molds apart to a second spacing that is less than twice the side thickness thereby reducing pressure on the blank of the shaped body and pre-baking the blank of the shaped body under substantially atmospheric pressure; and after the pre-baking compressing the blank of the shaped body between the bottom and upper molds to bring the molds to the first spacing and baking the shaped body with the molds at the first spacing until it is done.

Abstract: A ready-to-eat, nutritionally valuable food bar comprising an extruded mixture of (a) agglomerated particles or flakes of at least one cooked-extruded base comprising amylaceous materials and milk solids and (b) a binder comprising sugar, milk solids and a binding agent, wherein the extruded mixture has the shape of a bar. Also, a process for manufacturing a ready-to-eat food bar by preparing a dry mixture of particles or flakes of at least one cooked-extruded base comprising amylaceous materials and milk solids; mixing the dry mixture with a binder comprising sugar, milk solids and a binding agent; and forming the mass obtained into a bar shape.

Abstract: A method and apparatus for producing cheese, suitable in particular for producing crumbly cheese. Cheese molds are filled with curd, are subsequently closed with a lid and are pressed, whereafter the obtained cheeses are removed from the cheese molds. Prior to removing the cheeses from the cheese molds, however, the cheese molds still filled with cheese are heated.

Abstract: A press that subdivides and shapes an amorphous food article into a plurality of discrete items having a particular shape, such as a hamburger patty, a decorative cookie, a biscuit, a ravioli, a turnover and the like. The press simultaneously forms a plurality of discrete items into a particular shape wherein each item has a uniform thickness. The press has a base and an opposing lid that are capable of moving toward each other in order to create a compressive force therebetween. A mold sheet and compression sheet are attached to the base and the lid, respectively, so that the mold sheet and the compression sheet are adjacent to each other. The mold sheet has a plurality of flanges protruding therefrom. The flanges act as a cutting edge for separating a compressible food article into a plurality of discrete items. Preferably, the flanges are formed in a shape to create an ornamental periphery in the discrete items.

Abstract: A rounder bar for shaping pieces of baking dough advancing upon a conveyor belt has an elongated configuration having top and rear surfaces and an arcuate dough-contacting surface of convex contour with respect to the top and rear surfaces. The dough-contacting surface is provided with a non-occluding texture which minimizes adherence of the dough.

Abstract: A baking dough configuration device 10 includes a cutter or first member 12 that removably inserts into a tray or second member 18 having a preselected quantity of baking dough therein. The first member 12 is forcibly urged into the second member 18 until the first member 12 engages a lower wall 19 of the second member 18 thereby cutting or separating the dough in the second member 18 into a predetermined configuration. The first member 12 is then removed from the second member 18 followed by the removal of the dough from the second member 18. The dough maintains its configuration imposed by the first member 12 due to the dimension of the cuts or separations. The dough is then placed in an environmental chamber to allow for the growth of yeast, then baked, resulting in a bread roll having a configuration that is substantially the same as a bread roll derived from baked dough positioned into an “overhand knot” configuration.

Abstract: A method for making a shelf-stable soft pretzel without using a caustic bath. The method substitutes several processing steps for the caustic bath, in combination with other microbal spoilage hurdle strategies, resulting in a uniformly browned, topically salted soft pretzel uniquely possessing a relatively low surface pH and long shelf life.

Abstract: There are described freeze-dried food products which have porous structure with fine texture than those obtained by conventional processes to give smooth melting in mouth and a process for preparing the freeze-dried food products. According to the process, raw materials for the food are made into a form of aqueous solution or paste, emulsified, made into semi-frozen state by cooling the emulsion, freeze-dried by further cooling in a mold, and then subjected to freeze-drying treatment.

Abstract: A decorative food formed of a plurality of kinds of fluid food materials and manufactured by using a mold is provided. The decorative food has an outside shape thereof conforming to an interior surface of the mold inclusive of an opening of said mold. The decorative food has a colored pattern divided into multiple divisions extending up to a central portion of the decorative food, in a direction to extrude the food materials into the mold, the colored pattern being formed such that the multiple divisions are arranged with substantially the same ratio at any of a cross sectional area intersecting the direction to extrude the food materials, and wherein the decorative food contains therein a foodstuff. Also disclosed are an apparatus and method for manufacturing the decorative food.

Abstract: An apparatus and method for making uniformly shaped snack food chips which can be stacked for packaging, e.g., in a cylindrical canister or a canister which conforms to the contour or perimeter of the snack food chips. The apparatus features two-part mold cavities in which chip preforms are restrained and transported through hot oil to be cooked. Preferably, the mold cavities are defined between a pair of rotating belts, one lower belt and one upper belt, which together “encase” or “sandwich” and thereby restrain the chips. According to the method, a continuous sheet of dough is toasted and then proofed before being cut into individual chip preforms. The preforms are then placed into the mold cavities and transported through hot oil to be cooked. Vacuum transfer rollers are used to facilitate placement of the chip preforms into the mold cavities and extraction of the cooked chips from the mold cavities.

Abstract: Methods and apparatus for forming a novelty (such as a sticked ice cream product) from a moldable material which involves means and methods whereby material is extruded into a cavity temporarily provided with a bottom, relative movement is thereafter caused so as to shear the cavity contained quantity of material from any such material remaining in the cavity filling nozzle prior to subsequent discharge of the molded quantity from the cavity at a time when it no longer has a bottom.

Abstract: A green tea composition comprising 100 parts by weight of green tea leaf, and 0.01 to 30 parts by weight of trehalose; a process for producing a green tea composition, comprising the steps of heat-treating fresh tea leaf, drying the heat-treated leaf, and crushing the dried leaf, wherein the fresh leaf is brought into contact with trehalose before or after or simultaneously with the heat treatment of the fresh leaf; a molding matter of a green tea composition, obtained by molding a green tea composition comprising 35 to 80% by weight of granulated or powdered green tea (component (A)), 10 to 60% by weight of maltose (component (B)), and 1 to 20% by weight of trehalose (component (C)); and a process for producing a molding matter of a green tea composition, comprising the step of molding the above green tea composition. The green tea composition and the molding matter thereof undergo neither oxidation nor discoloration, so that they can preserve their green colors for a long period of time.

Abstract: Uniformly shaped snack chips, preferably tortilla-type chips, having raised surface features and a method for preparing the same. The chips can be made from a dough composition comprising pre-cooked starch-based material and pregelatinized starch. Preferably, the snack chips have raised surface features comprising from about 12% to about 40% large surface features; from about 20% to about 40% medium surface features; and from about 25% to about 60% small surface features. In one embodiment, the average thickness of the snack chip is from about 1 mm to about 3 mm; the average thickness of raised surface features is from about 2.3 mm to about 3.2 mm; the maximum thickness of the chip is less than about 5.5 mm; and the coefficient of variation of the chip thickness is greater than about 15%.

Abstract: The device for moulding frozen confectionery articles comprises a metering hopper connected to a volumetric metering device comprising a metering chamber and a metering element dispensing a predetermined volume of ice cream into passing containers by means of a metering nozzle.

Abstract: A method of using a rotatable roll for rolling oil-containing agricultural products or other types of cereals or foodstuffs. The roll has a roll body of metal and an outer covering of a non-metal material, especially synthetic material or a mixture of synthetic material and rubber.

Abstract: The invention provides methods and molding devices for molding three-dimensional products from a mass of foodstuff which is suitable for human consumption, in particular from a mass of meat, in particular chicken.

Abstract: Preformed, rehydratable, dried food products suited for pan frying are prepared in the form of a dimensionally stable composition having a density of at least 0.6 g/cm3. The composition essentially consists of 50-70% by weight grits, 5-25% by weight fat, 5-20% by weight coagulated protein in addition to salt, spices and other optional additives. The products are prepared by mixing the ingredients with a liquid to obtain a wet dough. The dough is portioned into the desired form and subject to thermal treatment at temperatures of 90-160° C. followed by drying to a residual water content of 4-10% by weight.

Abstract: A method and apparatus for reducing starch loss in mogul machines. Starch is lowered below the tray edge such that starch does not spill over the tray side walls when cavities are stamped into the starch for receiving liquefied candy material. The leveling device may include a brush and a resilient plastic blade. The leveling device recycles starch into a collection hopper.

Abstract: A method of forming pieces of dough into balls, the method includes the steps of moving the dough pieces on a moving belt past a shaper bar while urging the belt against the shaper bar with a plurality of fluid jets. An apparatus for forming pieces of dough into balls includes a moving belt having a top surface for conveying the pieces of dough thereon, and a bottom surface, a shaper bar extending over the top surface of the moving belt for shaping pieces of dough moved past the shaper bar on the moving belt; and a plurality of fluid jets for urging the belt against the shaper bar.

Abstract: A high-protein food of plate form having a protein content of 40% by weight or more and a bulk density of 0.02 to 0.40 g/cm3, which is obtained by puffing-molding a compound protein raw material having a protein content of 40% by weight or more.

Abstract: A block former for the production of blocks of cheese, comprising an upright drainage column with a feed opening for curd particles at the upper end, a closed casing and a perforated inner tube. There is an annular space between the casing and the inner tube and a cutting-off device at the lower end for cutting off blocks of cheese. A discharge device is provided for discharging a cut-off block of cheese after a block forming cycle. A vacuum device is also provided for filling under reduced pressure the inner tube with curd particles via the feed opening and for creating a vacuum in the annular space. The column is divided into an upper and a lower part in such a manner that different pressures can prevail simultaneously in the upper and the lower part during any moment of the cycle.

Abstract: A process for manufacturing a tridimensional pasta product by preparing a mixture of cereal flour or semolina and water; kneading the mixture to obtain a dough; injecting the dough into a mold having a tri-dimensional shape under conditions such that the dough undergoes substantially no expansion in the mold during injection; and removing the dough from the mold to provide an injection molded pasta product having the tri-dimensional shape. These molded tridimensional pasta products possess organoleptic properties which are superior to those of traditional pasta products.

Abstract: A process for introducing solutes into dried fruit is described, which process comprises:

Abstract: A method for preparing a cheese having a closed rind, wherein fresh granular curd is subjected to a pressing treatment in a cheese pressing mold until a rind forms and the desired moisture content in the cheese has been achieved. Prior to the traditional pressing, the curd is first pre-drained, whereafter the pre-drained curd parts are poured into a cheese pressing mold. Then the curd parts are subjected during a short initial pressing procedure to obtain a blind structure of the cheese in the cheese pressing mold to a vacuum treatment with a substantially constant vacuum depth in the order of approximately 95% or more.

Abstract: Methods for continuously molding finished chocolate tablets, pieces and the like are disclosed. Apparatus for use with the method, comprise a chilled rotating mold having at least one recess into which liquid chocolate is deposited. Liquid chocolate, is held in place by a retaining/casting belt as the rotating mold turns. The liquid chocolate cools and partially sets while in contact with the rotating mold and retaining/casting belt, and a molded chocolate is removed from the recess. Novel finished chocolate molded products made by the methods and with the apparatus, having detailed surface design and surface gloss are also disclosed.

Abstract: An aluminum foil mold is placed in a rigid back-up mold with a cavity matching the contour of the foil mold. Fluid food deposited in the foil mold is compressed therein by a mold top that is pressed down against the back-up mold. Heat applied to the back-up mold and mold top flows to the foil mold and fluid food therein to effect baking under pressure. Thus, a unified food product is formed in the foil mold that can protect the food product against handling damage until it is eaten. A foil mold of novel design is used to form a food product shaped like an upside-down pizza shell.

Abstract: A manufacturing apparatus produces defined lengths of meat or other filling materials for taquitos, enchiladas, burritos, and other rolled, wrapped, or folded tortilla foods. This apparatus includes a small, upper, filling conveyor that operates in parallel with a large, lower, tortilla conveyor. Other components include an extruder, nozzle, cutter, and various sensors that produce output signals indicating tortilla and filling position. Encoders are also provided to represent position and/or movement of at least the upper conveyor. According to the sensor outputs, a controller regulates operation of the upper conveyor, extruder, and cutter to produce and then accurately deposit segments of filling material upon tortillas as they pass by upon the lower conveyor. As needed, the controller (1) advances, reversed, and/or stops the upper conveyor, (2) directs the pump to start/stop filling production, and (3) regulates the cutter to cut extruded filling material.

Abstract: A baking dough configuration device 10 includes a cutter or first member 12 that removably inserts into a tray or second member 18 having a preselected quantity of baking dough therein. The first member 12 is forcibly urged into the second member 18 until the first member 12 engages a lower wall 19 of the second member 18 thereby cutting or separating the dough in the second member 18 into a predetermined configuration. The first member 12 is then removed from the second member 18 followed by the removal of the dough from the second member 18. The dough maintains its configuration imposed by the first member 12 due to the dimension of the cuts or separations. The dough is then placed in an environmental chamber to allow for the growth of yeast, then baked, resulting in a bread roll having a configuration that is substantially the same as a bread roll derived from baked dough positioned into an “overhand knot” configuration.

Abstract: The present invention provides a rounder bar and method of making and using the same in which, in one embodiment, the rounder portion of the rounder bar will have a shape that presents a concave shape having one of at least one flat surface and/or edge to the incoming dough. In another embodiment, the rounder bar will include at least one depression area that allows for an immediate, rather than gradual, expansion of the dough ball. This immediate expansion allows the formation of a dough ball with a more uniformly round shape and also eliminates the formation of a dimple on the resulting dough ball that exits the rounder.

Abstract: A method and apparatus for making a shaped confectionery product of Bingham plastic rheology by cold extrusion wherein particles of the confectionery product are fed between counter-rotating form rolls having depressions corresponding to the desired product shape. The particles are compacted and compressed between the form rolls and fuse together to exit with a thin web of material interconnecting the shaped confectionery product. The release of the product from the roll surface is aided by induced differential motion between the rolls.

Abstract: An ice confection containing a plurality of inclusions within the ice confection and a process for producing an ice confection containing a plurality of inclusions within the ice confection by automatically distributing the inclusions through a fruit feeder into the ice mix.

Abstract: The invention is an apparatus for producing pizza by a mechanical, automated system without using baking tins for the dough bases and without using pre-prepared or pre-shaped bases. Dough bases are individually prepared from fresh pre-proportioned dough ingredients by a kneading and extrusion device. The dough base is then passed through a series of processing stations, such as a shaping press, a metering and distribution device for tomato purees or sauces, at least one metering and distribution station for garnishing (topping) ingredients and a baking station. The dough bases pass through the series of stations on a preheated or continuously heated transportation sheet. No pre-produced or pre-cooked, semi-finished products are used in the method. Each dough base is prepared and provided with toppings according to individual orders selected from a list.

Abstract: An aluminum foil mold is placed in a rigid back-up mold with a cavity matching the contour of the foil mold. Fluid food deposited in the foil mold is compressed therein by a mold top that is pressed down against the back-up mold. Heat applied to the back-up mold and mold top flows to the foil mold and fluid food therein to effect baking under pressure. Thus, a unified food product is formed in the foil mold that can protect the food product against handling damage until it is eaten. A foil mold of novel design is used to form a food product shaped like an upside-down pizza shell.

Abstract: Mechanisms and system for continuously producing pieces of liquid-filled gum. A rope of gum produced by an extrusion machine is cooled, sized, and separated into individual pieces of gum. A rotating drum mechanism and continuous chain mechanism having mating die groove members separate the rope of gum material into individual pieces and form the pieces into their final size and shape. Pairs of cam-operated plunger members positioned in the rotating drum mechanism compress and form the pieces of gum material in the dies. Cooling air supplied by tubular members positioned adjacent the drum mechanism and chain mechanism keep the gum material in a cooled condition for ease of processing. Features assisting the separation of the formed pieces of gum material from the operating machinery include regulation of balanced cooling, blasts of cooling air, and releasable die groove members.

Abstract: A patterned composite food product has an ice confectionery composition component and an edible material component which is different from the ice confectionery composition, the edible material having a pattern form which is an inclusion pattern zone in the ice confectionery composition, and the pattern may have a layer form wherein a plurality of edible material layers are separated one from another and surrounded by the ice confectionery composition. The composite product is prepared by pumping an ice confectionery composition into a former structure provided with an extrusion die for product extrusion from the former structure and by pumping a the edible material component through an assembly of a hollow spindle with nozzle(s) attached wherein the nozzle(s) is (are) provided with ports, particularly slots, for delivering the edible material to within the ice confectionery composition pumped through the former structure.

Abstract: A method, system and apparatus for continuously producing coated tablets or pellets of liquid-filled gum material. An extruded rope of liquid-filled gum material is formed, sized, and separated into individual pellets of liquid-filled gum material. A tablet-forming mechanism having pairs of chain mechanisms with open mating die groove members separate the rope of gum material into individual pieces and form it into individual pellets. The open die groove members have curved non-flat configurations such that the die cavities form pellets of liquid-filled gum material with curved non-flat configurations. The formed pellets of gum material are cooled in a cooling mechanism, conditioned at an appropriate low humidity, low temperature environment, and then coated with a hard sugar or sugarless shell.

Abstract: A freeform fabrication method for making a three-dimensional food object from a design created on a computer, including: (a) providing a support member by which the object is supported while being constructed; (b) operating a material dispensing head for dispensing a continuous or intermittent strand of food composition in a fluent state; this food composition including a liquid ingredient and a primary body-building food material and the dispensed food composition having a rigidity and strength sufficient for permitting the food composition to be built up layer by layer into a three-dimensional shape in a non-solid state; and (c) operating control devices for generating control signals in response to coordinates of the object design and controlling the position of the dispensing head relative to the support member in response to the control signals to control dispensing of the food composition to construct a 3-D shape of this object.

Abstract: A freeform fabrication method for making a three-dimensional food object from a design created on a computer, including: (a) providing a support member by which the object is supported while being constructed; (b) operating a material dispensing head for dispensing a strand of food composition in a fluent state with this food composition comprising a volatile ingredient; (c) operating a material treatment device disposed near the strand of food composition to at least partially remove the volatile ingredient for causing the food composition to achieve a rigid state in which the food composition is built up in a 3-D shape of the object; and (d) operating control devices for generating control signals in response to coordinates of the design of the object and controlling the position of the dispensing head relative to the support member in response to the control signals to control dispensing of the food composition for constructing the object while supported with the support member.

Abstract: Provided is a molding apparatus having a low cost, including an intermittent feed belt conveyer which can be moved back and forth, for transferring compressed rice foods having a predetermined shape and fed thereonto, a molding frame composed of a pair of openable and closable molding dies having opposed parts formed therein with substantially semicircular molding recesses which are outward symmetric, and a plurality of press boards fixed to push-down rods so as to be horizontally extend and elevatable in the molding recesses in a condition in which both molding dies are closed, and an opening and closing mechanism and an elevating mechanism for the molding frame, wherein the molding dies are arranged so that the molding recesses are juxtaposed with each other, being spaced from one another by a predetermined distance widthwise of the intermittent feed belt conveyer.

Abstract: A process for producing shaped large-piece dried potato products, in which raw potatoes are peeled, cut to a particle size of 0.6 to 2 mm in one dimension and then blanched. Surface water is removed and the particles are then covered with a coating. The coated particles are shaped to form the desired product shape. The shaped product is then dried to a water content below 12% by convection drying at temperatures below 110° C. In a further aspect of the present invention, raw potatoes may first be cut to a particle size larger than finally desired, blanched, cooled, and subsequently cut into the finally desired smaller particle size.

Abstract: A method and apparatus for making a shaped confectionery product of Bingham plastic rheology by cold extrusion wherein particles of the confectionery product are fed between counter-rotating form rolls having depressions corresponding to the desired product shape. The particles are compacted and compressed between the form rolls and fuse together to exit with a thin web of material interconnecting the shaped confectionery product. The release of the product from the roll surface is aided by induced differential motion between the rolls.

Abstract: The present invention pertains to an apparatus for making grape leaves with meat. The apparatus comprises a mechanism for rolling a grape leaf about the meat. Additionally, the apparatus comprises a mechanism for positioning the grape leaf and meat so the rolling mechanism can roll the grape leaf about the meat.

Abstract: A method and apparatus for molding and fast chilling food products, preferably confectionery products. The method involves sequentially depositing a solidifiable food substance into one or molds that are part of a plurality of molds radially attached to a chilled roller while the molds are in a substantially horizontal position. The chilled roller is then rotated to move the one or more molds filled with the food substance into contact with a conveyor belt sufficiently soon after the solidifiable food substance is deposited in the molds so as to avoid the exterior surface of the food substance from becoming distorted when the molds move away from the horizontal. The chilled roller at least partly solidifies the food substance in the molds. The at least partially solidified food substance is then separated from the molds onto the conveyor belt.

Abstract: A baking apparatus for the production of foamed carbohydrate-based baked products which expand during the baking process has a baking tongs with a pair of tong parts hinged together and a baking mold whose mold halves are each received in a respective one of the tong parts. The hinge has hinge sections connected by two pivot pins with pivot axes offset from one another and enabling a change in the volume of the baking mold. Opposite the hinge sections, a holding device can hold the baking tongs closed.