Abstract: An apparatus for making a wrapped food product includes a conveyor under continuous motion. A wrapper is positioned over the moving conveyor. The apparatus includes a filling mechanism that conveys a filling from a hopper to a mold and a piston that pushes the filling from the mold to the wrapper. The apparatus also includes a folding mechanism that folds a side of the wrapper over a portion of the filling, and a second plate that folds the other side of the wrapper over another portion of the filling. A stamper is positioned over the conveyor, pressing the folded wrapper onto the filling. A flipping mechanism of the apparatus includes a set of guide plates and a prong that rotates the filling and a portion of the wrapper around the filling on itself.

Abstract: A fully-automated sushi making apparatus, comprising a fixed plate (1), a container module (2), an annular shielding module (3), a center shielding module (4), a dispensing module (7), a ring-shaped isolation module (5), a cylindrical pushing module (6), an extraction module (8), a recovery module (9), and a controller (10). The controller controls vertical drive units (52, 62, 81) and horizontal drive units (31, 41, 51, and 61) to drive the connected annular shielding module, ring-shaped isolation module, and cylindrical pushing module to perform layerwise removal of rice from the container module, then drives the center shielding module, the dispensing module, and the cylindrical pushing module to add sushi ingredients into the hollow center of the rice removed from the container module, and finally drives the extraction module, the annular shielding module, and the center shielding module to move in unison to extract the completed sushi.

Abstract: Filled dough producing apparatus is disclosed for making a food product, such as baozi, a traditional Chinese food; by folding and constricting close a circular dough wrapper around and encasing its dough filling in an apparatus that comprises a folding tubular assembly made of an assembly of multiple jointed corrugated tubes. Been flexible radially and axially, the filled dough producing apparatus changes shapes by flexing fully opened to expose a filled dough receiving pocket, and by flexing fully closed the receiving pocket into a filled dough cavity.

Abstract: A method of preparing and selling party foods for use in social situations, with the party foods including one or both of pull apart pepperoni rolls and an extra saucy pizza bagel.

Abstract: An apparatus and a method produce multi-layered wafer blocks which are filled with a spreading substance such as a cream, for example, in which a first wafer block component is transported along a conveying surface to a stacking area, is lifted there from the conveying surface by a gripping device, a second wafer block component is subsequently or simultaneously transported along the conveying surface to the stacking area, and the first wafer block component is placed and/or pressed onto the second wafer block component from above in a joining process.

Abstract: Filled dough producing method and apparatus is disclosed for making a food product, such as baozi, a traditional Chinese food, by folding and constricting close a circular dough wrapper around a filling in an apparatus including a pocket assembly made of pliable fabric layer with an upper surface and lower surface, a flexible frusto-conical annular member connected to the lower surface of the pliable fabric layer, and draw strings for making a pouch, wherein the frusto-conical annular member is configured to be alternately inverted from a first rigid position to a second rigid position.

Abstract: A folding platform includes a base, first folding flap, lift arm, and lift arm linkage. The first folding flap is rotatably connected with the base and facilitates the folding of a food item placed on the folding platform. The lift arm linkage is rotatably connected with the base and the lift arm to operatively lift the lift arm and allow the lift arm to rotate in a first rotational direction, and includes a spring that engages the lift arm linkage and the lift arm, and biases the lift arm in a second rotational direction opposite the first rotational direction. The lift arm is capable of rotating a first rotational distance, and rotating a second rotational distance greater than the first rotational distance without bending or breaking when the lift arm contacts an obstruction. The lift arm automatically returns to its normal position due to the bias force of the spring.

Abstract: The invention relates to a chocolate confectionery product comprising an extruded body portion, the body portion having at least one capillary or cavity disposed therein, the extruded body portion comprising a first chocolate component and the capillary or cavity containing a second chocolate component, wherein the first component is more stable at elevated temperatures than the second component. The invention also related to a process for the manufacture of the same.

Abstract: An apparatus (15) for forming filled rolls (13) comprising a housing (1). The housing comprises rolling rods. (3) and (4), parallel sides (16) and a bottom (17). The rollers are driven comprising a mechanism (6). The comprising mechanism (6) can be easily removed by removing comprising hardware (7) to enable the user to remove part of the mechanism (14) to enable the user to turn the rollers (3) and (4) without the mechanism (6) for delicate operations. The rollers (3) and (4) comprise a continuous mat (5) that is around the rollers(3) and (4). The continuous mat (5) holds filling (11). The housing (1) comprises a sizing slot (8) to adjust the position of the the rollers(3) and (4) closer and further apart to enable different width filled rolls (13). The comprised filling is inserted onto the continuous mat (5) between the rollers (3) and (4). The wrapper (12) is then inserted behind the driven roller (4).

Abstract: Forming machines and methods for forming a croissant dough piece in which the lateral end sides can be bent to form and join them, while they contact the upper surface of a transporting conveyor, are provided. In one aspect of the invention, the forming machines include an interception pin 75, which is arranged above the transporting conveyor 5 such that it is vertically movable and it is also movable in the conveying direction of the transporting conveyor 5. The forming machine also includes a plurality of pressing members 99, which are arranged above the transporting conveyor 5 such that they are vertically movable and are movable in the conveying direction of the transporting conveyor 5 at a velocity faster than that of the interception pin 75, and they are movable toward and away from each other.

Abstract: An antilip system for a food patty forming apparatus of the type having a reciprocating mold plate with at least one cavity. The system uses an adjustable escape passage to relieve pressure within a mold plate cavity. The system comprises a breather plate with antilip holes, a passage plate with antilip holes, and an adjusting bar movable between a full open position, a full closed position, and a plurality of intermediate positions. The passage plate also has a passage recycle channel for returning relieved materials to a hopper.

Abstract: A new tool set for making homemade ravioli or filled pasta in general includes at least one flat grid provided with holes or openings, at least one flat cutting grid having blades arranged around each hole, at least one flat grid-shaped dispensing device suited to dispense portions of a filling and provided with holes or openings arranged exactly as each hole or opening of said grid, at least one flat ejecting device suited to eject portions of filling and provided with a series of projections suited to fit exactly in the holes or openings of the dispensing device.

Abstract: A cooked rice molding method includes a first supplying step of spreading cooked rice in a plate form on rolling-up plates deployed horizontally, a second supplying step of placing a dried laver sheet and ingredients on the cooked rice, a first pressing step of folding a first rotating plate and a second rotating plate disposed on two sides of a base plate in a direction to erect at approximate right angles with respect to the base plate, and a second pressing step of folding the third rotating plate rotatably attached to the first rotating plate at a side opposite to the base plate, to a base plate side. Then, the method includes a repositioning step of deploying the rolling-up plates in the horizontal state, and rotating the cooked rice about 90 degrees on the rolling-up bamboo plate. Finally, the first pressing step is repeated again.

Abstract: An encrusting machine is revealed. The encrusting machine mainly includes a power source disposed on a power unit of a machine body. A force output end of the power source is disposed with a first drive belt for driving a cut unit and a second drive belt for driving a food receiving unit. A plurality of cutting blades is mounted in a cutting opening on a middle part of a cut-off base of the cut unit. The blades are controlled by the power unit and vertical movement of the cut-off base is also controlled by the power unit. In the food receiving unit, a toggle set on a cam is used to control vertical movement of a catch basin on top of a push set. The structure is simplified so that the machine is with reduced cost, easy assembly, reduced failure rate reduced, convenient maintenance and high practicality.

Abstract: There is provided a system for continuously producing edible products filled with liquid material at the center, having a high liquid material filling factor without leakage of liquid material. The system for continuously producing edible products filled with liquid material at the center is characterized in that atmospheric air is sucked in extrusion of an edible product rope.

Abstract: A new tool set for making homemade ravioli or filled pasta in general includes at least one flat grid provided with holes or openings, at least one flat cutting grid having blades arranged around each hole, at least one flat grid-shaped dispensing device suited to dispense portions of a filling and provided with holes or openings arranged exactly as each hole or opening of said grid, at least one flat ejecting device suited to eject portions of filling and provided with a series of projections suited to fit exactly in the holes or openings of the dispensing device.

Abstract: The present invention provides a device for performing multiple folding on a pastry case enclosing a stuffing so as to made stuffed foods with pastry cases, such as Chinese spring rolls and Mexican tacos. The device is characterized in that a stuffing feeder, a pastry case front folding plate, a pastry case front pressing stand, a pastry case two-sided folding plate, a pastry case flanging and pressing stand, and a consecutive folding and pressing stand are disposed on a conveyor belt of an apparatus in sequence, for performing the steps of: upon entry of the pastry case onto the conveyor belt, feeding a stuffing automatically and continuously, and then performing single folding, two-sided folding, and secondary bending-pressing, to thereby form stuffed foods with pastry cases by multiple folding.

Abstract: There is provided a cooked rice molding apparatus which enables a rice mat to be easily moved and the rice mat to be stored. A rice mat formed into a plate shape by a forming section 3 is spread over a pick plate 5 placed on a slide tray 4, and the rice mat, along with the pick plate 5, is removed from the slide tray 4.

Abstract: This device is a small kitchen tool to easily put fillings in pancakes or other flat pan dishes and to easily enhance the presentation of the dish in various shaped rolls. FIG. 1A in the drawings can be used to represent the overall invention in the summary or synopsis of this invention.

Abstract: An fully automatic egg roll making machine includes a machine bed, a loading device, a loading device disposed on the machine bed, a material-pouring unit for pouring a dough material onto a lower frying tray, a baking unit for baking the dough material on the lower frying tray to form a baked dough sheet on the lower frying tray, and a wrapping unit operable to allow the sheet to form an egg roll product. The baking unit includes two upper frying trays positioned such that, when one of the upper frying trays is moved to a working position for baking the dough material, the other one of the upper frying trays is moved to a non-working position whereat it can be cleaned easily and conveniently.

Abstract: An encrusting machine is revealed. The encrusting machine mainly includes a power source disposed on a power unit of a machine body. A force output end of the power source is disposed with a first drive belt for driving a cut unit and a second drive belt for driving a food receiving unit. A plurality of cutting blades is mounted in a cutting opening on a middle part of a cut-off base of the cut unit. The blades are controlled by the power unit and vertical movement of the cut-off base is also controlled by the power unit. In the food receiving unit, a toggle set on a cam is used to control vertical movement of a catch basin on top of a push set. The structure is simplified so that the machine is with reduced cost, easy assembly, reduced failure rate reduced, convenient maintenance and high practicality.

Abstract: The apparatus has a hem former that is movable relative to a sheet of dough along an edge of the sheet of dough, for guiding the edge of the sheet of dough in a helical path and for forming a hem along the edge of the sheet of dough. A filling dispenser is mounted near the hem former. The filling dispenser has a discharge chute oriented toward an axis of the helical path for dispensing filling over the edge of the sheet of dough when the edge of the sheet of dough is entering the helical path, prior to forming the hem. In another aspect, there is provided a method for making a sheet of dough with a filling-stuffed rim. This method comprises the steps of spreading filling over the edge of a sheet of dough, and folding the edge of the sheet of dough along a helical path over the filling for forming a hem containing the filling.

Abstract: The invention relates to a chocolate confectionery product comprising an extruded body portion, the body portion having at least one capillary or cavity disposed therein, the extruded body portion comprising a first chocolate component and the capillary or cavity containing a second chocolate component, wherein the first component is more stable at elevated temperatures than the second component. The invention also related to a process for the manufacture of the same.

Abstract: There is provided a system for continuously producing edible products filled with liquid material at the center, having a high liquid material filling factor without leakage of liquid material. The system for continuously producing edible products filled with liquid material at the center is characterized in that atmospheric air is sucked in extrusion of an edible product rope.

Abstract: A tamale making apparatus has a rectangular or square portable table where the table has a top surface. The top surface is divided into two areas, the first area for holding a volume of masa, while the second area is for placing an outer wrapping material, such as a corn husk. The first area is utilized for placement of a masa storage compartment, which is formed by three retention members which are configured into a U-shaped compartment, with the open end facing the user. The second area, which is adjacent to the first area, is used for placing a corn husk on the table surface, and placing a husk press over the corn husk. The husk press has three guide members which are disposed along three adjacent edges of a flat plate, with no guide member on the fourth edge, thus also forming a u-shaped structure with the open end facing the user.

Abstract: An apparatus for stuffing a pasty food that includes an applicator sleeve arranged between the inlet end and the outlet end of a stuffing tube. At least a portion of the applicator sleeve surrounds the stuffing tube about part or its complete circumference and the applicator sleeve supplies one or more strips coated and/or impregnated with transferable additives to the stuffing tube, with the strips being ultimately applied to the pasty food. The innovation further relates to a foodstuff in a tubular casing (e.g. sausage skin), in which at least one strip is arranged between the foodstuff and the surrounding casing, the strip being coated and/or impregnated with at least one transferable additive.

Abstract: A cam follower plate used in a product processing line such as a pizza making assembly line. The cam follower plate includes a panel of synthetic resin having side grooves to engage rails of the assembly line, a forward located slot surrounded by a wall, the slot having a predefined geometry such that the slot wall is engaged by a cam roller to impart motion to the panel, and a rearward located row of holes for receiving a pin carrying connector to facilitate the connection of the driven panel to other elements of the assembly line.

Abstract: Prior to cooling, an air knife is used to remove bubbles from confectionery-filled chocolates, preferably center-filled chocolates, deposited in a mold tray, preferably using a one-shot depositor. Using the method and apparatus, it is possible to manufacture novel confectionery products, including one-shot deposited caramel-filled dark chocolates.

Abstract: In a method for manufacturing a food product, a closed dough preform is formed having an arcuate portion that is at least partially hollow. The dough preform is cooked to form a comestible item having an internal chamber in the arcuate portion. The preform has an internal space that is closed off from communication with the ambient atmosphere so that the preform has no openings or holes in an external surface that communicate with the internal space or hollow interior of the preform. An apparatus for carrying out the method includes a transport mechanism moving the dough preforms from an assembly line to a heating device.

Abstract: The present invention relates to methods and devices for forming articles of food. The methods and devices are configured for forming exterior portions and interior portions of a food article so as to form a cavity for placement of similar or different articles of food therein. In one exemplary embodiment, the present invention provides a forming device configured for forming an exterior portion of the food article in a first step, an interior portion of the food article in a second step and an interior and exterior portion in a third step.

Abstract: The device comprises at least two shells whose inside has a cylinder-shaped part and a movable flexible element designed to turn the food in said shells when the shells are assembled to form a device whose inside is of a generally cylindrical shape.

Abstract: Confectionery, such as a tart and pie, is sequentially made. A generally rectangular mold is filled with food dough. The food dough is baked and taken out of the mold. The food dough is cut and divided in a zigzag pattern into generally triangularly-shaped food dough, so that a tart or a pie is made.

Abstract: The sushi maker machine (10) comprises a base-plate (12) supporting a roll making sheet and a roll-up sheet removably held on the base-plate in a substantially flat condition held by clamps (14) or similar arrangement allowing for the deposit of a layer of seaweed (Nori) and other ingredients over the sheet. When released from the clamps (14) the sheet taking up a cylindrical configuration or rolled up mechanically. A cooked rice container (22) mounted on vertical or horizontal rails (24) or a like supported such as parallel bars, the container having a first position at a side or top of the roll-up sheet wherein the rice may be arranged and a second position, above the roll-up sheet wherein a layer of rice may be deposited onto the seaweed layer.

Abstract: The present disclosure concerns embodiments of an apparatus and method for producing a filled-dough food product, such as a fruit-filled turnover (e.g., an apple turnover) or a single-serve pie, on an industrial scale. In one representative embodiment, the apparatus includes a filling-apportionment mechanism and a filling-transfer mechanism. The filling-apportionment mechanism is configured to apportion or separate a supply of filling pieces (e.g., pieces of fruit, such as apple pieces) into one or more portions of a predetermined size. The filling-transfer mechanism includes a vacuum pick-up device that is configured to pick up one or more portions of filling pieces from the filling-apportionment mechanism and deposit the portions on a sheet of dough.

Abstract: An improved platform for use with a conveyor system used in the automated formation of folded food products such as burritos, taquitos and the like. The platform includes a substantially planar base and an articulated flap having pivotally connected upper and lower members. The articulated flap rotates with respect to the base to fold the shell of the food product once. The upper member of the articulated flap rotates with respect to the lower member to create a pinch-like subsequent fold in the previously folded shell, which secures the filling within the initial enclosure. The platform may also include additional, rigid flaps for making additional folds after the upper member makes the pinch-like fold. Once the final fold is made, the partially-folded food product may be securely transferred to the mechanism for finalizing the folding and production thereof.

Abstract: A cooking apparatus facilitates cooking with a heated/boiling liquid of a food item by utilizing a cooking bag, a cooking tray, and/or a cooking film. A food product that utilizes the cooking apparatus and food items produces cooked food that may be plateable.

Abstract: The present invention includes a method and apparatus for manufacturing center-filled confectionery products. The method of forming center-filled confectionery products includes the steps of simultaneously extruding a plurality of individual, continuous tubular ropes of a first confectionery product, filling each of the tubular ropes with a second confectionery product, simultaneously feeding the multiple filled ropes into a cutting apparatus, and cutting the multiple-filled ropes in the cutting apparatus. The invention also includes an apparatus for manufacturing center-filled confectionery products, including an extruder for extruding multiple individual tubular ropes, a filling station, and a cutting apparatus.

Abstract: A filled candy cane formed by injecting a soft candy into a hardening, elongate candy. A method and means for same.

Abstract: Capsules made of gellan gum and a polyvalent salt and having various flavors and colors are provided in a flexible gelatin and carragheenan gel, of which the appearance differs from that of ordinary gelatin, by suspending the capsules having various flavors and colors in a gel medium by adjusting the process variables and formulation to prevent color and flavor migration into the gel medium.

Abstract: An edible product includes an edible outer cover component in which is located an inner edible component. A system for producing the edible product includes an arrangement for delivering the edible product in the form of an elongated rope-type product to a crimping apparatus. The crimping apparatus receives the longitudinal rope-like product for crimping the longitudinal rope to separate the longitudinal rope into individual edible products.

Abstract: A cutter assembly for an extruder includes an elongated extrusion member having an opened feed end. The opened feed end is attachable in fluid communication with a first manifold of the extruder. A filling tube extends through the elongated extrusion member, which is attachable to a second manifold of the extruder. An extrusion die is formed in the elongated extrusion member. The extrusion die is shaped to the general shape of a natural food piece. A cutter member has an opened drivable end, an elongated cutter wall, and an opened cutter end with a cutting surface for cutting extrudate to a desired length as the extrudate exits the die. The cutting surface is shaped to the general shape of the extrusion die. The cutter member is disposed at least partially over and reciprocally slidable on the extrusion wall and operably connectable at the drivable end to a drive device of the extruder for reciprocatably sliding the cutting surface of the cutter member over and away from the extrusion die.

Abstract: A food slicing apparatus and components where the apparatus includes a frame and a pivotally mounted carriage. The frame mounts a height adjustable conveyor system while the carriage hosts a latch for a slice thickness adjustment cam. The carriage also supports a drive system which precisely moves a food transporting tube assembly over a base, such as pizza dough, while food is cut by a laterally moving blade mounted around two drums, one of which is adjustable to change tension in the blade. The blade is further supported by a blade guide which also guides the sliced food to the pizza dough base. The drive system includes a servomotor, a group of gears, a crank connected to the gears, a cam roller and a cam follower plate with a slot. The cam follower plate is connected by a quick connect and disconnect connector to the food tube assembly. The result is a compact, efficient slicing apparatus with a small footprint that is usable in a food processing line.

Abstract: A method for inserting one foodstuff, such as sandwich fixings, into a second foodstuff, such as a bread bun, which includes forming a cavity in the second foodstuff. The cavity may be formed by drilling with an elongated, cylindrical drill bit. The first foodstuff is inserted into the cavity by placing the first foodstuff into a carrier, and inserting the carrier into the cavity of the second foodstuff. The carrier is withdrawn while preventing the first foodstuff from exiting the cavity. The carrier can be a flexible sheet of material, onto which the first foodstuff is placed, rolled into a sleeve, and inserted into the cavity. The resulting foodstuff, such as a sandwich, has a substantially continuous wall of bread maintaining the first foodstuff within the second foodstuff.

Abstract: A device for molding spheroidal food products including a set of cutting tool elements, and a central opening which is formed from frontal sections of blades defined on front-ends of the set of cutting tool elements. Convex rails and a slide grooves are formed on an inner and an outer sliding surface of each of the cutting tool elements respectively. During course of the blades of the cutting tool elements converging, the convex rails and the slide grooves knead a circumferential surface of a cylindrical food product passing through the central opening, thereby forming a plurality of position-fixing depressions, and the depressions gradually deepen around a central region of the cylindrical food product as the blades converge. Upon the central opening being closed by converging of the blades, thus the blades making mutually contact sever the cylindrical food product and forms the spheroidal food product therefrom.

Abstract: A method and apparatus for producing co-extruded pasta such as stuffed rigatoni and for providing the ability to make a plurality of end crimps with a single die. The method involves distributing pasta dough from an extruder to multiple co-extrusion die inserts that are arranged in a straight line. The straight-line design allows the co-extruded dough strands to drop directly into a single crimp/cut die that has a selected straight, angular or other cut. The invention may be adapted and utilized on any new or pre-existing pasta dough extruders.

Abstract: There is provided a method of and apparatus for forming a food by wrapping an inner material with an outer skin material, and the method of and apparatus for sealing the outer skin material more surely in a state where the inner material is disposed on the outer skin material. The food forming apparatus comprises a first shutter (1), a second shutter (2) disposed under the first shutter (1), and support means (6) disposed under the second shutter (2) wherein an operation start timing of the second shutter (2) subsequent to starting of the operation of the first shutter (1) is adjusted appropriately, and a position of the support member (60) is adjusted appropriately, thereby adjusting the amount of collection of the peripheral portion of the curst material (F), thereby wrapping an inner material (G) with the outer skin material (F) in response to the different sizes of the curst material (F) and the inner material (G), thereby surely forming the food.

Abstract: A machine for making sushi rolls has a support base (10) supporting a foldable plate (12) made of four strips of metal pivotally mounted one to the next along three parallel hinge lines (17). Four frame members (13a, 13b, 13c, 13d) can be assembled to make a rectangular frame which is locatable on the plate (12) in either of two possible orientations, one of which defines a shallow recess and the other of which defines a deep recess to enable a thinner or thicker layer of rice to be applied to the plate which, after removal of the frame is folded to form a sushi roll having a thinner or thicker layer of cooked rice, so that the machine can produce sushi rolls with different bulks of filling.

Abstract: The invention proposes a device and method for the preparation of brochettes with picked-and-placed food consisting of a brochette (17) and one or more pieces of foodstuff (4). The brochette (17) is held by a brochette holder. The pieces of foodstuff (4) are picked up from a transport device (2) by ingredient grippers (5, 11, 12) and slipped onto the brochette (17) or placed in a mold, into which the brochette is subsequently introduced.

Abstract: The present invention provides a kit (200) for producing a high quality sushi product with uniformity and at a high rate of production. The kit (200) includes a Nigiri Sushi mold (10, 110) and a California Sushi Roll apparatus (54, 154.) In a preferred embodiment, the kit (200) includes a traditional Japanese bento box (18,20) that houses both the Nigiri Sushi mold (10, 110) and California Sushi Roll (54, 154.) The Nigiri Sushi mold (10, 110) is made up of a mold (12, 112) having several indentations (28, 128) for supporting the preferred ingredients. The Nigiri mold (12, 112) is joined with the plate (14, 114) and is placed in the bottom half of the Japanese bento box (18) to form the lower portion of the Sushi kit (200) of the present invention. The apparatus (54, 154) used to form the California Rolls sits atop an inverted Nigiri mold (12, 112) with plate (14, 114) and includes a roller sheet (56, 156) that is flexibly attached to a base plate (64, 164.

Abstract: A flattening roller (38) is supported on horizontal guides (32, 34) and rolls alternately in opposite directions along the guides. A tray (30) is arranged horizontally between the guides, and is progressively lifted to approach to the cylindrical surface of the roller. The tray turns by a quarter turn around a vertical axis at the end of each stroke of the roller along the guides. A lump of dough placed on the tray is progressively flattened to a thin, round shape.