Abstract: This invention is a tray having a plurality of parallelly disposed open topped, open ended channels. These channels are filled with a mixture to be cooked and a cutting, shaping and dispatching knife is used to remove any excess mixture from the tops and ends of the channels. The knife is then turned over where the blade has a plurality of grooves formed therein to allow the knife to cut the mixture laterally in each channel simultaneously. The blade is then moved longitudinally toward the end of the channels to dispatch the cut mixture from the channels into a cooking medium. Indicia are included on the channels to allow even amounts of mixture to be dispensed each time such mixture is cut.

Abstract: A low fat agglomerated chocolate having an average particle size up to 5 mm and containing from 18 to 24% by weight fat based on the total weight of the chocolate and a reduced fat milk chocolate bar comprising a mixture of from 60 to 90% of a reduced fat chocolate containing less than 27% fat and from 40 to 10% of a reduced fat agglomerated chocolate having an average particle size up to 5 mm and containing from 18 to 24% by weight fat based on the total weight of the chocolate. The products have a unique crunchy texture, melt easily and have a smooth texture in the mouth.

Abstract: A method for positioning an egg in preparation for decorative dying and painting of the egg exterior includes providing annular disk having circular inner and outer peripheries with circular cross-section beads extending circumferentially continuously around the entirety of the disk of the inner and outer disk extremities, positioning the disk lying flat on a planar surface and positioning the larger radius egg and facing substantially downward in the interior of the disk thereby permitting the egg to rest on the disk in an upright position.

Abstract: Aseptically sterilized package of a liquid nutritional product manufactured by (a) providing a multi-layered plastic sheet having at least one polymeric structural layer and at least one polymeric barrier layer; (b) passing the sheet through a peroxide bath; (c) locating the sheet in a sterile environment; (d) applying heat a plurality of times to the sheet; (e) forming the sterilized sheet into a container having a body portion; (f) filling the body portion with a liquid nutritional product; (g) sealing the container with a tabbed, multi-layered closure; and (h) separating the sealed container from the remainder of the sheet. Preferably the liquid nutritional product is infant formula. In the preferred embodiment of the invention, the sheet is a laminate having two structural layers, each being about 45% of the laminate thickness and secured to either side of the barrier layer, which is about 5% of the laminate thickness, by an adhesive layer of about 2.5% of the laminate thickness.

Abstract: An animated body candy pop device comprising a main housing, an expandable sleeve in said main body, a candy stick and candy adapted to be secured to the expandable sleeve. The main housing can be solid or hollow and made with a pliable material to provide a "limp" feeling effect. The upper end of the main housing has an aperture. The expandable sleeve is inside the aperture for receiving an end of the candy stick for a snug fit. The expandable sleeve holds the upper end of the main housing slightly rigid. The lower end of the main housing has a hanger loop for displaying the product. The hanger loop can also fit around a person's wrist or used to hang onto a belt for easy carrying. The candy can be replaced with any type of lollipop. The device can be made in different body styles such as animals, fish, and insects, etc. to provide fun and entertainment for children of all ages. Further, the neck portion can be provided with a noisemaker which will make a noise when the neck is bent.

Abstract: A method of making an edible beef jerky-containing chip is disclosed. The chip is provided in a convenient and ready-to-eat form, and in a manner that is intended at preserving the meat flavor of the chip. The present invention includes a grain product such as wheat, rice, or corn, as well as bits of a meat product. The meat product is preferably beef jerky, although a variety of types of meats may be used.

Abstract: Assemblies, systems, and devices are provided for the brewing of a beverage (e.g. coffee, or tea). The invention, in particular, provides a brew chamber assembly for an apparatus for preparing a beverage from an aqueous medium and a particulate beverage material; the chamber assembly may, for example, be used in automated beverage making machines. The brew chamber assembly may comprise a brewing vessel and a spent coffee grounds discharge mechanism. The brewing vessel comprises a floor and side wall elements. The spent particulate beverage material discharge mechanism comprises an exit element for venting spent particulate beverage material out of the brewing vessel and a spinable impellor for urging spent particulate beverage material out of the brew chamber through the exit element.

Abstract: A crystalline pumpable confection mass for obtaining a chewy confectionery product is provided by preparing a sugar-containing liquid medium, concentrating the medium, cooling the concentrated medium to a temperature below its sugar saturation point and kneading to induce sugar crystal nucleation, and then, the medium in which sugar crystallization was induced is heated to obtain a product which is pumpable and so that sugar crystal nucleates are retained in the heated product. To obtain a solidified product, the heated product is cooled, and additionally, the cooling and kneading and heating may be carried out in an extruder.

Abstract: Disclosed is a method for applying a powder blend to a whole meat muscle product and the product so produced. A cooked, whole meat muscle product is placed on an electrically grounded support in a coating chamber to expose a surface of the whole meat muscle product to be coated. A powder blend containing a food grade powder, that is at least partially cold water soluble, and a powdered moisture absorbent agent is then introduced into the coating chamber and an electrostatic charge applied to the powder blend to cause the powder blend to be attracted to and form a coating on the exposed surface to the whole meat muscle product.

Abstract: A method for increasing aroma and reducing fungal growth in vegetables and fruits is described. The method uses hexanal in a controlled atmosphere to treat the harvested fruit. The method has been found to be particularly effective for Penicillium sp. and Botrytis sp.

Abstract: An improved, non-fried expanded snack product is provided which is fabricated by extruding ingredients comprising a pasta flour followed by subjecting the extrudate to a two-step drying process. The extrusion process preferably makes use of a twin screw extruder and a slow screw rotation rate. Prior to each drying step, the product is agitated in air in order to reduce clumping of the wet material. The air agitation of the product should be carried out at temperatures which are less than the temperatures utilized in each of the drying steps, and preferably at ambient temperatures. The drying steps are preferably carried out in two separate drying apparatuses, and the air agitation comprises air conveying the product to each of the drying steps. A preferred air conveying device is a conventional cyclone separator.

Abstract: Disclosed is a method for precooking sliced bacon comprising the steps of partially cooking sliced bacon in a microwave oven. A organoleptic enhancing liquid is applied to the surfaces of bacon slices either during or after the cooking and the cooking is then completed by heating the partially cooked sliced bacon in a browning oven. Alternatively, the sliced bacon is first treated with the organoleptic enhancing liquid and partially cooked in the browning oven, then cooking is completed in the microwave oven.

Abstract: A nursing bottle having a body, a flexible liner, and a feeding nipple. In one embodiment, the body includes a check valve to allow air into a chamber formed between the body and the flexible liner to equalize the pressure in the chamber and prevent air from leaving the chamber. This prevents the liner from expanding and air from reentering the liner. Other embodiments of the nursing bottle include a pump for introducing pressurized air into the chamber and thereby expelling air from the liner. In still other embodiments, the bottle comprises a two-part body in which the parts of the body are slidably and sealably engageable with each other wherein movement of the parts relative to each other pressurizes the air in the chamber and expels air from the liner. Disclosed are also methods of feeding an infant or animal utilizing such nursing bottles.

Abstract: A plasma processing apparatus such as a plasma etching apparatus, which is not subject to arcing to the gas distributor plate which is caused by secondary potentials generated by polymers adhering to a gas distribution plate. The gas distribution plate is electrically isolated from the ground electric potential, and does not have any polarity. The gas distribution plate may be formed of an insulating material. Furthermore, a support plate may be adapted to fix the gas distribution plate to a chamber of the apparatus in such a manner that the gas distribution plate is detachably coupled with the support plate. Thereby, it is easier to separate the gas distribution plate from the apparatus to remove the accumulated polymers during the plasma process.

Abstract: A method for preparing cooked meat slices includes slicing larger portions of fresh meat into pluralities of slices in one pass of each portion through a multi-blade, automatic slicer. Slicing releases cell components which bind the slices together to form a loaf of meat slices. The loaf of bound together slices are thereafter simultaneously agitated and heated in a cooking liquid at an elevated temperature for a time sufficient to cause the slices to delaminate in the loaf and separate from one another. The slices may be left in the cooking liquid at the elevated temperature for a time sufficient to cook completely therethrough or may be removed from the first liquid for subsequent cooking at higher temperature. Subsequent cooking may occur in a second liquid or in a dry cooker such an oven or grill to more thoroughly brown the meat or in a dry cooker after partial cooking in a second liquid. The fresh meat may be marinated before cooking.

Abstract: An improved breadmaker capable of maintaining the freshness of the bread baked for a period of time. A temperature sensor and a humidity level sensor located inside the baking chamber of the breadmaker monitor the ambient conditions inside the baking chamber. In response to these sensors, a surface heater and humidifier are employed to maintain a predetermined temperature and humidity level inside the baking chamber.

Abstract: A process is disclosed for managing or controlling fermentation product profiles in a parallel pair of beer product streams in which a brewer's wort is fermented to produce a beer having fermentation products therein. The beer is passed along a first side of a semipermeable membrane, under selective fermentation product passing conditions, to transfer selected fermentation products across the membrane, and into an unfermented beer wort on a second side of that membrane. This procedure results in the production of an unfermented wort having a permeate-supplemented fermentation product profile and a fermented wort having a permeate-reduced product profile. The unfermented wort is then itself fermented to produce a second fermented wort. The second fermented wort has a combination of fermentation-supplemented and permeate-supplemented fermentation product profiles. The respective fermented worts are then finished and-packaged for subsequent distribution and consumption.

Abstract: A finger-food snack containing from about 8 to 16% of whole milk solids and being in the form of a body, obtainable by cooking-extrusion-expansion of a cereal based mixture, that is coated with a sugar based slurry.

Abstract: Animal feeds and methods of forming animal feeds are provided wherein the feeds are formed by mixing poultry house litter and slaughterhouse wastewater sludges, followed by drying of the resulting mixture in a hot air convection rotary drum dryer. The resulting feed is high in fat and protein, and can be fed as a meal or in pelletized form. In a preferred embodiment, the feeds are formed by mixing litter comprising poultry manure and poultry feed with wastewater sludges comprising poultry fat, followed by drying in the rotary drum dryer. The feeds of the invention can be used to provide a high fat, high protein diet to any animal, particularly ruminants and aquatic animals.

Abstract: The present invention relates to a packaging for friable oven products substantially comprising a container (2) provided with an opening (3) and a supporting edge (13) extending so as to project from the side surface (8) of the container (2), a lid (5) having a shape corresponding to that of the opening (3) and surrounded by a bearing edge (14) designed to engage with the supporting edge (13) when the lid (5) is arranged in the closed position on top of the container (2), and an external sealed wrapping (6) designed to keep the supporting edge (13) in abutment against the bearing edge (14), thereby preventing the friable oven products (4) from undergoing movements which may damage their intact condition. For this purpose, the lid (5) is arranged, when closed on top of the container (2), at a distance (D) from the base of the latter, substantially equal to the height occupied by the friable oven products (4) inside the container (2).