Abstract: A beverage preparation machine permits automated preparation of a variety of beverages. A plurality of stations add ingredients to a beverage container and process the contents directly in the container in some embodiments. Parallel preparation of more than one beverage may be performed in some embodiments. A robotic arm moves the beverage container to the stations. The robotic arm may include a weight sensor as part of controlling the addition of ingredients.

Abstract: A cutter assembly for an extruder includes an elongated extrusion member having an open feed end. The open feed end is attachable in fluid communication with the extruder for supplying a mash to said elongated extrusion member. An extrusion die is supported on a front of the elongated extrusion member. The extrusion die includes an extrusion outlet formed therein. A filling tube is mounted on a rear of the elongated extrusion member and is attachable in fluid communication with the extruder for supplying a filling to the filling tube. A cutter member has a drivable end and a cutter blade with a cutting surface for cutting extrudate to a desired length as the extrudate exits the extrusion die. The cutter member is operably connectable at the drivable end to a drive device of the extruder for reciprocatably sliding the cutting surface of the cutter blade over and away from the outlet of the extrusion die.

Abstract: A die and cutter assembly for an extruder includes an elongated extrusion member having a first, open end and a second, closed end. The first, open end is attachable in fluid communication with a first manifold of the extruder, and the second, closed end is formed by a removable extrusion end cap. An extension is formed on the elongated extrusion member. A filling passageway is formed in a wall of the elongated extrusion member, which is attachable to a second manifold of the extruder. A first filling passageway extension is in communication with and removably mounted to the filling passageway. The first filling passageway extension generally transverse to the filling passageway and extends into the extension of the elongated extrusion member. An extrusion die is formed on the extension of the elongated extrusion member. 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.

Abstract: A cutter assembly for an extruder includes an elongated extrusion member having an open feed end. The open feed end is attachable in fluid communication with a manifold of the extruder for supplying a mash thereto. An extrusion die is supported on the elongated extrusion member. The extrusion die includes a plurality of extrusion outlets formed therein. A cutter member cuts extrudate to a desired length as the extrudate exits the die. The cutter member is slidable on the extrusion member in a direction of elongation of the extrusion member. The cutter member is 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. The shape of the extrusion outlets twist the mash as the mash exits the extrusion die in order to form a twisted food product.

Abstract: A cutter assembly for an extruder includes an elongated extrusion member having an open feed end. The open feed end is attachable in fluid communication with the extruder for supplying a mash thereto. An extrusion die is supported on the elongated extrusion member. The extrusion die includes at least one extrusion outlet formed therein. A cutter member cuts extrudate to a desired length as the extrudate exits the die. The at least one extrusion outlet is shaped to have at least six straight sides, the shape of the at least one extrusion outlet ensuring that the mash exits the extrusion die in a straight orientation in order to form a straight food product.

Abstract: A cutter assembly for an extruder includes an elongated extrusion member having an open feed end. The open feed end is attachable in fluid communication with the extruder for supplying a mash to said elongated extrusion member. An extrusion die is supported on a front of the elongated extrusion member. The extrusion die includes an extrusion outlet formed therein. A filling tube is mounted on a rear of the elongated extrusion member and is attachable in fluid communication with the extruder for supplying a filling to the filling tube. A cutter member has a drivable end and a cutter blade with a cutting surface for cutting extrudate to a desired length as the extrudate exits the extrusion die. The cutter member is operably connectable at the drivable end to a drive device of the extruder for reciprocatably sliding the cutting surface of the cutter blade over and away from the outlet of the extrusion die.

Abstract: A cutter assembly for an extruder includes an elongated extrusion member having an open feed end. The open feed end is attachable in fluid communication with a manifold of the extruder for supplying a mash thereto. An extrusion die is supported on the elongated extrusion member. The extrusion die includes a plurality of extrusion outlets formed therein. A cutter member cuts extrudate to a desired length as the extrudate exits the die. The cutter member is slidable on the extrusion member in a direction of elongation of the extrusion member. The cutter member is 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. The shape of the extrusion outlets twist the mash as the mash exits the extrusion die in order to form a twisted food product.

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 savory, shelf-stable, particulate, meltable, food-grade plasticized composition is disclosed, having a water activity Aw of 0.70 or below. The composition is an oil-in-water emulsion of: a protein that forms a thermally reversible meltable gel, plasticizer components to solubilize the protein, comprising a polyol plasticizer and a non-polyol plasticizer, a level of an edible oil component sufficient to provide proper texture, mouthfeel, and melt characteristics to the plasticized composition, and a savory flavoring component, and typically comprises 10–30 wt-% protein, 15–50 wt-% plasticizer component, including, based upon the total weight of the composition, 10–40 wt-% polyol plasticizer and 3–15 wt-% non-polyol plasticizer, 10–40 wt-% oil component, 5–25 wt-% moisture, and 10–40 wt-% flavor characterizing component.

Abstract: A die and cutter assembly for an extruder includes an elongated extrusion member having a first, open end and a second, closed end. The first, open end is attachable in fluid communication with a first manifold of the extruder, and the second, closed end is formed by a removable extrusion end cap. An extension is formed on the elongated extrusion member. A filling passageway is formed in a wall of the elongated extrusion member, which is attachable to a second manifold of the extruder. A first filling passageway extension is in communication with and removably mounted to the filling passageway. The first filling passageway extension generally transverse to the filling passageway and extends into the extension of the elongated extrusion member. An extrusion die is formed on the extension of the elongated extrusion member. 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.

Abstract: Composite food having a gelling agent, selected from gelatin, egg white, modified waxy maize starch, whey protein concentrate, modified potato starch, gellan gum, and rennet casein, and a flavoring and/or texturing component, uniformly distributed throughout, selected from nonfat dry milk, butter, enzyme modified cheese, BBQ seasoning blend, cheddar cheese, sugars, milk protein concentrate, vinegar, and partially hydrogenated soybean oil, with the remainder of the composite made up primarily of water. The composite food product is substantially solid and self-sustaining at ambient temperature.

Abstract: Certain coating formulations provide an adhesive effect that enhances points of contact between the individual pieces of food to be joined in deep-fried unified food servings. Batter mixes for restaurant food coating compositions in accordance with the present invention comprise 35%-75% adhesion component, 2%-11% viscosity component, and 5%-50% crispness component. Batter mixes for processor food coating compositions in accordance with the present invention comprise 30%-70% adhesion component, 10%-25% film-forming component, 3%-9% viscosity component, and 8%-40% crispness component. Both compositions may additionally comprise 0.1%-2% leavening component, 0.1%-15% flavoring component, 0.1%-1% coloring component, and/or 0.1%-1% processing aid.

Abstract: A die and cutter assembly for an extruder for producing an extruded food piece containing a filling includes an elongated annular extrusion member with an extrusion wall formed on a first end thereof, a closed extrusion end formed adjacent said extrusion wall, and an opened feed end formed on a second, opposite end of said elongated annular extrusion member attachable in fluid communication with a manifold of the extruder. Furthermore, a filling tube extends into the elongated annular extrusion member and includes an extension formed on the elongated annular extrusion member substantially at a right angle thereto. A tube extension is formed on the filling tube substantially at a right angle thereto and located within the extension of the elongated annular extrusion member.

Abstract: A multi-textured food product having a substantially continuous chunky coating. The food product has a central food piece, a thick solid or semi-solid fat-based coating covering the central food piece, and an exterior coating of particles having sizes in the range ⅛ inch through ¼ inch.

Abstract: The invention includes a process for preparing a unified serving of a batter-cooked food, for example shrimp tempura in the shape of a ring, that comprises the steps of: providing multiple pieces of a food to be cooked; coating each piece with a batter; frying the coated pieces in a mold in a hot oil or fat medium in order to cook the food, expand the batter, and join the battered pieces into a shaped food product reflecting the shape of the mold; and removing the shaped food product from the oil or fat and the mold. The cooking mold is preferably a deep-frying cooking vessel assembly comprising a generally U-shaped channel of flat metal. The cooking vessel assembly is configured with apertures and with a handle and/or a scraper. The apertures and handle are configured to provide quick submerging and quick fryer medium contact around the food being deep-fried in the cooking vessel assembly. The cooking vessel assembly is further configured to shape food items to be deep-fried in the cooking vessel assembly.

Abstract: A water dispersible coating composition for fat-fried foods contains a starch, a stabilizing agent, an acid salt and a leavening agent. The improvement is the use of a combination of at least one modified cornstarch and rice flour, in respective weight proportions of about 10:1 to 1:1, as the starch. The composition may also contain a dextrin, a high amylose starch, modified potato starch and a vegetable oil. The composition is dispersed in an aqueous medium having from about 20 to 90 weight percent of the composition for application to a food prior to fat frying.