Abstract: An Avocado Cutting and Splitting Device. The device uses a single cutting blade to cut through both the seed and meat of incoming avocados. In order to increase uptime, the device had a feature that allows for the cutting blade to be sharpened while in operating condition (without the need for removing the blade from the machine). To increase the uniformity in the orientation of the cut in the avocados, there are a series of guides, elements and other apparatus that will place the incoming avocados in a consistent orientation relative to the cutting blade before they are cut. In order to improve throughput and reduce the need for human operator involvement, the device includes a set of custom-shaped ramps designed to guide and transport the cut avocado halves down to the moving exit conveyor so that the halves land face-down on the exit conveyor.

Abstract: A complex high-density soybean grinder comprises a first filter unit and a second filter unit; a suction unit having a feeding tube for supplying soybeans; a lateral side of the suction unit being installed with a blower and a sound canceller so that soybean can enter into the suction unit; a feeding unit connected to the suction unit and the first filter unit; an electric controller serving to control the feeding unit; a regeneration barrel set connected to the first filter unit and the second filter unit for mixing and agitating soybean dregs from the first filter unit with water; and then the mixed dregs and water being fed into the second filter unit; a reuse barrel set connected to the first filter unit for feeding liquid from the second filter unit to the regeneration barrel set and then to the first filter unit through a pump.

Abstract: A process and apparatus for a method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on the manipulation of various unit operations used in the production of food products, particularly the washing and cooking unit operations. For example, the washing unit operation can be modified to provide a contacting step at an increased time and temperature, and adding components such as calcium chloride and L-cysteine to an aqueous solution used for the contacting. The cooking unit operation can be modified by dividing it into at least a higher-temperature first heating step and a lower-temperature second heating step in order to avoid the high-temperature/low-moisture conditions most favorable for acrylamide formation.

Abstract: A method for producing fruit or vegetable paste, fruit or vegetable juice concentrate, and similar food products by using Complete Fractionation with Reverse Osmosis.

Abstract: Method for the preparation of a crumbly, and expanded dairy product, comprising the steps of subjecting a hard cheese with a humidity content lower than or equal to 45% to a microwave treatment until a crumbly and expanded product with a humidity content lower than 15% is obtained, which is subjected to immediate cooling with dry air at 4-10° C., wherein the starting hard cheese is finely divided.

Abstract: A method is disclosed for producing an intermediary product in the form of a nut-based pellet that is capable of being stored for up to about six months. To form the nut pellets, a nut dough is passed through an extruder. The extrudate produced is then cut into pellets and dried. Starch pellets can then optionally be mixed with the nut pellets or small nut pieces and cooked to form a snack chip. The snack chip is formed by compressing and cooking the pellet mixture, expanding the pellet mixture, and compressing the pellet mixture again.

Abstract: A biogenic silica from a plant material such as rice hulls, rice straw and so forth containing a significant amount of silica for use as an anti-caking agent, excipient or flavor carrier. When the plant material is certified as organic, the silica may also be certified as organic. The plant material is ground and the silica may be concentrated by carbon reduction through enzymatic treatment or burning. In some instances an antimicrobial treatment of the silica may be beneficial.

Abstract: A process and apparatus for a method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on the manipulation of various unit operations used in the production of food products, particularly the washing and cooking unit operations. For example, the washing unit operation can be modified to provide a contacting step at an increased time and temperature, and adding components such as calcium chloride and L-cysteine to an aqueous solution used for the contacting. The cooking unit operation can be modified by dividing it into at least a higher-temperature first heating step and a lower-temperature second heating step in order to avoid the high-temperature/low-moisture conditions most favorable for acrylamide formation.

Abstract: The present invention relates to methods for producing dimensionally stable low carbohydrate pet food compositions.

Abstract: A method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on the manipulation of various unit operations used in the production of food products, particularly the peeling, cooking, and rejecting unit operations. For example, the peeling unit operation can be modified to provide a more fully peeled potato slice. The cooking unit operation can be modified by cooking to higher moisture and/or at lower hot oil temperatures to minimize the high-temperature/low-moisture conditions most favorable for acrylamide formation. The rejection unit operation can be modified to reject defects that result in high levels of acrylamide.

Abstract: Modified slicing shoes and method for making food product shavings. A conventional slicing shoe for insertion into a slicing head assembly used in conjunction with a centrifugal type slicing machine is modified. The modified slicing shoes comprise a cutting edge having top and bottom ends that protrude towards the interior of a slicing head assembly as a vertex protrudes away from the interior such that the blade is not confined to one plane. In one embodiment, the slicing shoe blade cutting edge and its components comprise a V-shape having an angle that ranges from between about 90° to about 140°. In a second embodiment, the slicing shoe and its components are curvilinear having a curvature ranging from about 1.5 cm to about 2.0 cm. The shape of the blade and its corresponding components allow for the production of snack chips having folded or curled shapes.

Abstract: 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.

Abstract: A food processor is provided which includes a container, a blade assembly, a lid configured to cover the top of the container, and a handle attached to the lid. The handle may be movable between at least a first position and a second position with respect to the lid, where when the handle is in the first position, the lid is capable of being coupled to the container, and when the handle is in the second position, the lid is locked to the container. When the handle is in the first position, the motor may be prevented from being activated, and when the handle is in the second position activation of the motor may be permitted. A release button on the lid may be configured to move the handle out of the second position.

Abstract: A method of preparing a granular delivery system by creating a melt emulsion having a continuous phase and a dispersed active, wherein the continuous phase includes trehalose and a low dextrose equivalent carbohydrate that is not a hydrogenated starch hydrolysate, forcing the melt emulsion through an die or orifice to form an extrudate, cooling and granulating the extrudate to form granules of the delivery system and optionally drying the granules. The melt extrusion provides excellent viscosity and Tg characteristics for the extrusion process.

Abstract: There are provided a first belt-clutch mechanism switching power transmission to a first large-diameter pulley, and, at the same time, a second belt clutch mechanism switching power transmission to a second large-diameter pulley, and a first and a second belt clutch mechanism are provided with a first and a second arm members, tension clutch pulleys installed at point portions of these arm members, and actuators which rotate a first and a second arm members in such a way that a position at which a first no-end belt is wound on the first large-diameter pulley is switched to a position at which winding is avoided, and, at the same time, a position at which a second no-end belt is wound on a second large-diameter pulley is switched to a position at which winding is avoided.

Abstract: The present invention is aimed to retain the taste and texture of infant and toddler food products that have been frozen. By employing a slow-churning freezing process, the frozen infant and toddler products are lighter in color, smoother and creamier in texture and possess a better taste profile. The invention further comprises methods of making and using such products.

Abstract: The present invention relates to a beverage mixing and dispersing apparatus comprising :—a metering device,—a mixing chamber,—at least one diluent feeding means,—means for moving the mixing chamber, characterized in that the mixing chamber is movable between:—a metering position, where the metering device outlet emerges in the mixing chamber inlet, and—a mixing position, where the diluent feeding means are able to inject the diluent in the mixing chamber and the metering device outlet does not emerge in the mixing chamber inlet.

Abstract: The process of producing a melon extract by the following steps: providing at least one whole melon comprising flesh; steaming the outside surface of the whole melon to thereby soften the outside surface of the melon and remove microbials from the outside surface of the melon; reducing the size of the whole melon to form melon pieces; and introducing the melon pieces into the first finisher and utilizing the finisher to remove the melon flesh from the melon pieces such that at least from about 1/16 inch of flesh remains on the melon pieces and form melon extract from the flesh that is removed from the melon pieces.

Abstract: A system and method for chilling a food product in or proximate to a food processing device adapted to dice, slice, shred, chop, or cut the food product is disclosed. The disclosed system and method involves a two or three stage application of a liquid cryogen or carbon dioxide snow to cool the food product. The cooling stages include a first stage of cryogen application upstream of the entrance of the food processing device, a second stage of cryogen application or delivery into one or more zones within the food processing device, and a third stage of cryogen application to the region proximate to and downstream of the exit to the food processing device.

Abstract: A sandwich holder and knife guide for cutting a sandwich in half while maintaining the ingredients in place include a base and a pair of upwardly extending parallel walls with an aligned slit in each of the walls for guiding a knife through a sandwich and a transparent dome with a slit aligned with said slits in said walls. A knife having a blade, a forward portion and a handle and, a pivot point fixed to a support frame and a pivotal attachment attaching said forward portion of said knife to said pivot point for moving said knife through an arc to thereby cut through the sandwich.

Abstract: Tomatoes (11) or other articles are placed over moving cutter blades (20) in article openings (46) of an article locator (44) of the article slicer (10). Article pushers (24) move downwardly and have downwardly extending pusher fins (26) for pushing the tomatoes though the cutter blades (20). The article pushers (24) have laterally extending front openings (36) for receiving a high pressure fluid spray for cleaning the fins (26) and cutter blades (20) without disassembling the components of the slicer. The article pushers (24) are carried by a movable support plate (78) between retracted positions behind the cutter blades (20) and extended positions over the cutter blades (20). A pick and placer (76) is carried by the same movable support plate (78) and moves simultaneously in the same lateral directions as the article pushers (24), between positions over the on-coming line of tomatoes (11) on an entrance conveyor (64) and over the cutter blades (20).

Abstract: A food formulation for treating malnourished individuals is provided. The food formulation may be customized to specific target consumer groups. The food formulation further may comprise a majority of locally available ingredients. In some embodiments, a food formulation is provided comprising proteins, fats, carbohydrates, and nutritional ingredients, and having a relatively high energy content.

Abstract: A process for preparation of milled cocoa shell including grinding cocoa shell in a single unit operation in a short-duration manner without the need for moving mechanical parts. The milled cocoa shell product obtained from the grinding treatment has reduced heat degradation and avoids equipment maintenance concerns otherwise associated with mechanical milling of the cocoa shells while providing an edible granular product useful for food manufacture such as chocolate food production.

Abstract: A device for simultaneous cutting of dough into shapes including an upper and lower platform members as well as interior and exterior cutting members. The upper platform member may be actuated to cause the interior cutting members to be telescopically inserted into the exterior cutting members thereby enabling cutting of prepared cookie dough.

Abstract: A forming machine that quickly compacts hollow materials and automatically recycles the materials includes molds, each of which is provided with a feeder having a hollow hole. An opening of the feeder is exactly located at a hollow position of a food product to be formed, and an upper end of the hollow feeder is connected with recycling tubes coming from a feed tank. When a cope and a nowel compact and form the materials into the hollow food products, the feeders will automatically push upward remainders at hollow places of the food products that are stacked constantly, enabling the remainders to enter into the feed tank along the recycling tubes, so as to achieve effects of quickly compacting and processing the materials and automatically recycling the remainders.

Abstract: A method of forming elbow-shaped crackers using a die cutter is provided. By one approach, the method includes first preparing a cracker dough, and then sheeting the cracker dough to form a dough sheet having a thickness. Next, the formed dough sheet is advanced through a die cutter to form a plurality of elbow-shaped dough pieces from the dough sheet. The formed dough pieces have a non-symmetrical degree of curvature between top and bottom sides thereof so that the formed dough pieces have a recognizable elbow-shaped configuration and the plurality of formed dough pieces are nested together by the die cutter so that there is no sheeted cracker dough remaining between adjacently nested dough pieces.

Abstract: The present invention relates to a process for injection of refrigerated suspended particles into food products and the products resulting from such process. The present invention applies to the food industry in the field of meat products, and reveals those characteristics which are relevant for the process of preparation of said meat products suspension, to be later aggregated on larger sized meat products, as well as those characteristics which are relevant for said injection process. The main object of the present invention is to increase the final product green weight without incurring loss of flavor, shortening of shelf life, nutritional value or texture, making feasible the incorporation of smaller size pieces to a product featuring a higher commercial value. The term meat products is herein used meaning those products extracted from poultry, fish, cattle, pork, sheep, etc.

Abstract: A method for producing a product by microgelling and/or microparticulation of a preparation 4-containing whey proteins and a device for carrying out the method is provided. The method includes the preparation in a tank, and supplying the preparation 4 to a dispersal device. Shearing forces are constantly produced in the dispersal device which includes a rotating rotor for engaging in a stator. Direct vapour heating of the product, by way of a direct vapour heating unit at the dispersal device, to a temperature between 60 and 100 degrees Celsius occurs before discharge of microgelled and microparticulated product from the dispersal device.

Abstract: A soft wheat flour containing bran, wherein the bran has a total fiber content comprised between 20 and 30% and a protein content comprised between 12.0 and 18.

Abstract: A steam crushed whole grain for reducing the wetting time necessary prior to use of a whole grain baking ingredient in a baking application. A whole grain kernel is formed into a whole grain flake with a plurality of exterior fractures. As the flake is formed, the flake is exposed to steam such that an interior starch portion of the flake is heated by penetration of the steam through the fractures. As the interior starch portion is heated, the flake is partially gelatinized within a range of about 15% to about 35%. The partially gelatinized grain is then milled and crushed for use as a baking ingredient. Prior to use, the partially gelatinized whole grain baking ingredient is wetted for a time less than 4 hours as is typically recommended for traditionally processed whole grains.

Abstract: A food preparation device including: a body defining a passage; and a mount or head portion for holding a skewer within the passage. The passage has an opening for receiving portions of food such that when a skewer is held by the mount, portions of food entering the opening become impaled on the skewer within the passage. The device is provided with a cutter to cut portions of food such as meat for use in the device.

Abstract: A system and method for processing citrus peel treating by injecting steam into citrus peel.

Abstract: Methods and apparatuses for cutting dough are described. One described dough cutting apparatus comprises a barrel having two ends, a removable die comprising a shaped opening, the removable die adapted to be coupled to a first end of the barrel, and a knife adapted to cut dough extruded from the shaped opening. In one illustrative method for making doughnuts, dough is extruded and cut using such a dough cutting apparatus and the dough is then cooked.

Abstract: This application provides a process for producing a refried bean product. The refried bean product contains both homogenized cooked bean particles and larger sized cooked bean particles and provides a texture typical of refried beans. The present process includes hydrating dried beans in water a period of time sufficient to increase the moisture content of the beans, cooking the hydrated beans in water, coarse grinding the cooked beans to provide a bean slurry, dividing the bean slurry into first and second portions, milling the first bean portion to provide a milled bean portion, homogenizing the milled bean portion with water to provide an homogenized bean portion, combining the homogenized portion and the second coarse ground bean portion with water, spices and lard to provide a combined bean mixture, and mixing the combined bean mixture to provide a refried bean product.

Abstract: A food preparation assembly includes first and second food preparation members each comprising a pad portion, a handle portion extending from a first end of the pad portion, and a claw portion extending from a second end of the pad portion. The pad portions define an edge surface configured to chop food. The claw portion is configured to pull apart food. The pad portion defines a pad surface to compress food between the pad portions of the first and second food preparation members.

Abstract: The object of the present invention is a novel transformation process of fruits and vegetables for manufacturing industrial derivatives such as hypoallergenic juices, puree and concentrates, etc. mainly intended for individuals suffering from OAS (Oral Allergy Syndrome) following the consumption of traditional industrial derivatives, but also for general consumption to prevent sensitization in atopic patients. In a second aspect, the present invention also relates to the products obtainable by means of said process.

Abstract: This invention refers to a method for producing integrally flavored non-fried snacks, as well as the preparation thereof, in which upon internally flavoring the pellet, flavors prevail, since a cold-extrusion process similar to that used for producing pastas is used, wherein the temperature does not exceed 100° C., thereby flavors degrades not. In order to produce the snacks according to this, it is required to use pre-gelatinized flours. The flavored pellet undergoes a baking process at a high temperature during a short period of time. An internally flavored snack is produced, to which it is possible to add functional ingredients which would degrade using a normal extrusion process.

Abstract: A dual-filled gum piece is provided having a first cavity filled with a liquid filling and a second cavity filled with a powder filling. The gum pieces are produced by extruding a gum rope having two separate channels respectively filled with liquid and powder, sizing and shaping the gum rope, cooling the gum rope, cutting the rope into discrete gum pieces, and finally cooling the gum pieces. The gum pieces optionally can be coated with a hard coating. In other aspects for single- and dual-filled gums, a process for making the gum pieces employs a rope sizer that reduces the diameter of the gum rope and shapes it to have a non-round cross-section, and a multi-story cooling tunnel having individually motor-driven conveyors.

Abstract: A device and a method for portioning food, in particular meat, into portions with a predetermined weight and/or predetermined thickness are proposed.

Abstract: A method for preparing roasted vegetables includes drying a vegetable to reduce the moisture level from 10% to 65% from the starting moisture level of the vegetable. The method for preparing roasted vegetables further includes roasting the vegetable for between about 0.25 seconds to about 15 seconds.

Abstract: A core remover for creating cavities in edible materials comprising a cylindrical hollow tube or groove having a distal end that is adapted to serve as a cutting edge and a proximal end, one or several core removal blades extending inward from the interior surface of the hollow tube or groove part way across the hollow tube or groove, said core removal blades being joined by an axis to the interior surface of the hollow tube or groove for allowing its turning over against the interior surface of the hollow tube or groove in the direction of the proximal end and method for creating a hole in edible material.

Abstract: One embodiment of a tool to pierce and split a coconut to facilitate removal of the water and meat from the nut. The tool includes of a body (100), comprising a frame (110) sufficient in size to accommodate a coconut and a constrictor cup (124), a shaft (210) which has releasably engaged tap assembly (300) and a releasably engaged splitter assembly (400). The body has a hub aperture (160) to receive the shaft (210). The shaft has means to urge both the cutting and the splitting end into coconut. Other embodiments are described and shown.

Abstract: Stabilized whole grain corn products and a method and system of preventing rancidity in whole grain corn products are provided. Whole kernels of corn are fractured into a plurality of pieces and heat treated to inactivate rancidity causing enzymes to produce whole grain corn products of which more than about 40% by weight passes through a size 8 screen. The stabilized whole grain corn products can be milled to produce whole grain grits, meal and flour.

Abstract: A method of making an egg based product includes providing a selected amount of a liquid egg base that is poured onto a cooking surface such that the egg base has a selected thickness. The egg base is heated to a selected temperature such that the liquid egg base coagulates into a solid mass. The solid mass is formed into French fry shaped pieces and transferred to an oven where the French fry shaped pieces are subsequently baked for a selected amount of time. The French fry shaped pieces are removed from the oven for consumption or refrigerated or placed in frozen storage for reheating by an end user or consumer.

Abstract: A method of manufacturing breadcrumbs, including the steps of forming a mixture, extruding the mixture to form loaves, surface drying the loaves in a first drying step, comminuting the loaves to form particles having a smaller size than the loaves, and further drying the particles in a second drying step to obtain the breadcrumbs.

Abstract: A nectarine juice drink and methods of producing a nectarine juice drink are described. The method involves (a) providing nectarines; (b) treating the nectarines with heated, moist air or heated water to produce heat treated nectarines; (c) pressing the heat treated nectarines through one or more filters to produce a nectarine juice solution and (d) combining the nectarine juice solution with one or more plant cell wall degrading agents to produce a nectarine juice drink.

Abstract: A method for manufacturing a loaf of bread of this invention is comprised of a forming step to form a sheet from a block of bread dough that is kneaded from the raw materials for bread, a further forming step to form a bar-like dough by rolling or folding the sheet, a cutting step to cut the bar-like dough, and a placing step to place the bar-like pieces of dough that were cut at the cutting step into a baking mold so that at least one cutting plane faces upward. If there are air bubbles between layers of the bar-like pieces of dough, the air bubbles can escape from a cutting surface of the bar-like pieces of dough when they rise and expand at the fermenting and baking steps.

Abstract: A process for the precision cutting of food products including large blocks of cheese or processed meats utilizing a cutting die formed from a solid metal blank, wherein the cutting die is created in a pattern which includes shaped cutting edges which are then processed to form knife edges for the cutting of the food products and the extrusion cutting die used for this process.

Abstract: In the extrusion of feed-stuff pellets and relevant consumer products, the extruded products are subject to expansion as a result of the boiling of their water content when the products, after being exposed to high extrusion pressure and a correspondingly high temperature, are discharged to the atmosphere through the extrusion nozzles. Such an expansion is directly aimed at, but it is desirable to be able to control it, which is difficult by adjustment of the ordinary process parameters. With the invention it has been found that the expansion which arises can be controlled in a highly constant manner, i.e. by carrying out the extrusion into a closed chamber in which an over-pressure of a few bar is established in relation to the atmospheric pressure, and which can be regulated. The extrusion products can be continuously discharged from this chamber, or they can be discharged intermittently in portions.

Abstract: The disclosed embodiments herein include methods and apparatus for processing vegetables having a root crown including applying opposing forces to the vegetables to separate the roots or portions thereof at or near the root crown from the vegetable, and packaging the vegetables in a container.