Abstract: A method is described for removing capsaicinoids from a pepper whereby the pepper's placental membrane is exposed to an oil. Preferably, the pepper or peppers will be cut in sizes ranging from minced to longitudinal cuts to expose and rupture the placental membrane, allowing an oil to contact and solubilize the capsaicinoids. In the preferred embodiment, the peppers are minced and placed in a heated edible oil. The edible oil pepper mixture is then agitated at a mixing speed tip velocity of between about 30 feet/minute and about 270 feet/minute. The peppers are then removed from the edible oil and rinsed to remove excess edible oil from the peppers. The method permits extraction of the capsaicinoids, while maintaining the peppers' natural flavor, texture, and color. The edible oil will include oils where the acyl groups are saturated fatty acids, unsaturated fatty acids, or a combination of saturated fatty acids and unsaturated fatty acids, with the most preferred edible oil being a vegetable oil.

Abstract: A food container includes a recessed film membrane which seals the container. The recessed film membrane is applied with an apparatus which includes a container holder and a film membrane applicator. The film membrane applicator applies the film membrane to the container and seals the film membrane to the container. The applicator includes a sealing head which places the film membrane into the container. The sealing head seals an edge of the film membrane to an inner wall of the container using heat. The film membrane is moved through the applicator and cut. The sealing head includes two lips to provide a double seal between the film membrane and the inner wall of the container.

Abstract: An apparatus for loading dough into a container through a container opening includes a support frame having a cam rail. An endless band is rotatable on the support frame and includes a plurality of tilting spoon assemblies mounted to the band. Each tilting spoon assembly includes a support member, a spoon, a hinge, and a push bar. The hinge joins an end of the spoon to the support member. The push bar selectively tilts the spoon from a first position to a second position relative to the support member. The push bar has a first end joined to the spoon, positioned between the hinge and a second end of the spoon remote from the first end. A second end of the push bar engages the cam rail. The cam rail includes bends to cause selective displacement of the push bar to tilt the spoon from the first position to the second position.

Abstract: A refrigerated dough system is provided which includes a dough in a container flushed with a gas. The dough contains a leavening agent capable of generating gas in the dough after the dough is sealed in the container. The container is provided with a pressure release mechanism to release excess pressure generated within the container as the dough leavens and during storage. The dough system is capable of sustaining a leavened dough structure during storage so that upon baking the dough, the resulting baked product resembles a freshly prepared and baked dough.

Abstract: An apparatus and a method for dough handling includes a first conveyor for receiving dough and having a first discharge end for discharging dough. A second conveyor receives dough and is positioned along side the first conveyor to convey in the direction of the first conveyor. The second conveyor has a second discharge end that is spaced-apart from the first discharge end. The first and second conveyors can be used to separate dough pieces from an elongated dough product such as a roll and/or phase individual dough pieces to provide them in succession for packaging or further processing.

Abstract: A method for making a frozen composition for storage. The method does not require a hardening step prior to storage. The method includes preparing a mixture of ingredients that include water and adding an anti-freeze protein to the mixture of ingredients.

Abstract: An apparatus for loading dough product into a container through a container opening includes a spoon assembly and a carriage. The spoon assembly includes a support rail and a spoon joined to the support rail, the spoon having a discharge opening. A container holder is also joined to the support rail. The container holder supports the container proximate the discharge opening. The carriage detachably receives the support rail at at least two spaced-apart positions.

Abstract: A method for applying and embedding dry toppings to both rolled and biscuit-like dough products and the resulting dough piece of the method. The method includes applying dry toppings on the surface of the dough product in a sheeting line. Then, the roll pairs in the sheeting line embed the dry toppings into the surface of the dough product.

Abstract: A dough processing machine includes a first conveyor having an inlet end and an outlet end. The first conveyor is disposed to convey dough along a dough travel path in a direction downwardly offset from a generally horizontal line. A cutter is disposed at the outlet end of the first conveyor to cut the dough. First and second, generally opposed, movable supports are disposed relative to the dough travel path to support the dough along the dough travel path.

Abstract: A method for rapidly detecting non-viral organisms disclosed. The method involves pelleting an enrichment culture of a sample, optionally washing the pellet, resuspending the pellet in an appropriate reagent before performing a nucleic acid hybridization confirmation test on the sample.

Abstract: An apparatus for orientating randomly organized articles formed of spaced planar members coupled along an edge of the planar members to define an opened end and a closed end along the edge where the planar members are coupled. The apparatus includes a conveyor for moving articles along a conveyor path between first and second positions, and at least one elongated member extending across the conveyor between first and second positions. The elongated member is aligned at an elevated height above a surface of the conveyor to define a gap between the member and the conveyor surface. The extent of the gap is sized greater than the thickness of the planar members and less than the height of the article formed by the planar members for orientating randomly organized articles.

Abstract: Method and apparatus applies a strip or stream of fluid to a moving dough sheet. The apparatus has a fluid flow regulator coupled to a fluid source providing positive pressure, and a nozzle coupled to the fluid flow regulator and disposed proximate the dough sheet such that drops of fluid emerging from the nozzle contact the dough sheet before falling from the nozzle.

Abstract: Shaped, unbaked dough products are provided that are coated with a glaze comprising an amount of water, oil and a hydrophilic colloid. The application of the glaze to the dough products, followed by baking, mimics the frying step which is traditionally used in the production process of certain dough products.

Abstract: An apparatus for cutting dough products fed by a conveyor assembly into a cutting section comprises a segmented, generally spiral-shaped straight cutting blade or three-dimensional or helical-shaped cutting blade having an angled blade edge, the blade attached to a shaft coupled to a motor operable to turn the blade to effect a cut of the dough products within the cutting section, with a feedback controller coordinating the blade turning rate with the dough feed rate.

Abstract: An improved depositor apparatus for depositing material from a material source. The depositor apparatus including first and second dispensing assemblies having spaced-apart outlets. The first and second dispensing assemblies are reciprocally operated to alternately dispense material. A feed device is coupled to the first and second dispensing assemblies for supplying material from the material source to the first and second dispensing assemblies for discharge.

Abstract: Shaped, unbaked dough products are provided that are coated with a glaze comprising an amount of water, a reducing sugar and a hydrophilic colloid. When baked, the dough products produce a finished product with increased horizontal dimensions over that which would be expected based on the raw dimensions of the unbaked dough product.

Abstract: A method is described for forming dough product containing a filling. The method includes making projections on the surface of the dough product. The projections serve to isolate a volume of dough away from the main body of the dough product, so the moisture from the filling inside the main body of the dough product cannot readily migrate into the projections. The dough product with its projections attains a significant level of crispness upon frying, and retains the crispness upon reheating, even after a freeze/thaw cycle.

Abstract: The present invention provides refrigeratable yeast-leavened dough compositions and methods of making such doughs. In a first embodiment, a dough composition of the invention is made by rehydrating dried yeast at chilled temperatures, which causes selective lysing (a loss in the selectivity of the yeast plasma membrane). Such a dough composition exhibits a cold sensitivity in that the yeast is capable of leavening the dough at elevated temperatures, but becomes inactive at refrigeration temperatures. In another embodiment, the dough composition and the strain of yeast used therein are chosen to limit the total leavening action of the yeast by controlling the amount of substrate in the dough fermentable by the yeast. In a third embodiment, a dough comprises a mixture of flour, water and a mutant yeast which is low temperature sensitive. Such an "lts" yeast is active at elevated temperatures, but becomes substantially inactive at refrigeration temperatures.

Abstract: The invention is a method for preparing a partially cooked, flexible food composition. The method includes formulating a dough of flour, water and other dough ingredients. This dough is then formed and partially fried. The partially fried dough composition has a moisture content ranging from about 10 wt-% to 20 wt-%. Also disclosed is a partially fried, flexible dough composition resulting from this method.

Abstract: The invention is a high fat biscuit mix as well as dough and biscuit products resulting therefrom. The mix comprises flour, a leavening agent, and emulsifier along with a protein supplement and shortening. The shortening has a high initial solids content at low temperatures (50.degree. F.) and a melting point of 104.degree. F. or less resulting in a biscuit product having an improved moistness, flakiness and uniform height. The protein supplement and emulsifier generally provide a product having an improved outer crust layer, improved height and shape, and an interior which is tender without being doughy. The mix and resulting dough comprise a high concentration of fat and further a high concentration of fat contributed by shortening chips within the dough.