Abstract: An ozone food treatment process utilizing ozonized water for releasing oxygen molecules to oxidatively react with food constituents. The oxidative reaction is controlled by the selective introduction of a protein derived enzyme catalyst. The process sterilizes and preserves food products without thermal pasteurization or chemical additives and is particularly adapted for aseptic packaging of fresh foodstuffs.

Abstract: This invention concerns a process and device for storing foodstuffs, plants, meat and other organic substances in which the products to be stored are held in a hermetically sealed cold chamber with no apertures, where the temperature is even everywhere and lies in the range from +0.5.degree. to -0.5.degree. C. The device has at least one chamber (1) which can be hermetically sealed by a cover, whereby the chamber (1) and the cover (12) are bordered by double walls enclosing sealed spaces (2, 6) and the sealed spaces (2, 6) are in mutual heat-conducting communication, the inner of the double walls is preferably made of plastic and the sealed spaces (2, 6) are filled with a refrigerated, non-freezing fluid and 10 the outside of the double wall is lagged (3).

Abstract: A control process and apparatus enable operation of a pressurized continuous cereal cooker and discharge auger with decreased steam utilization. An electric motor advances the cooked cereal mass through a pressurized zone comprising a quick-opening valve, preferably a butterfly valve. The current drawn by the electric motor is monitored to sense the accumulation of cooked cereal mass at the valve. A process signal, representative of the current drawn by the motor, is compared to a reference signal, representative of a selected value representative of a current higher than that required to turn an empty auger. A control signal based on the comparison of the first signal and the reference signal is then generated to open or close the valve in response to the control signal. When the process signal drops below the reference signal, the valve is closed.

Abstract: A forced air defrost tunnel apparatus and method are provided for accomplishing carefully controlled defrosting of large quantities of bulk frozen food, such as pork, beef, lamb, chicken and turkey in whole muscle form, as well as bacon bellies and fish. The principle support for and shape of the defrost tunnel is provided by a stack or train of stacks of frozen proteinaceous food boxes or bundles that alternate with support spacer racks. An air containment device, preferably consisting primarily of a tarp, is closely secured over the stack or train of stacks. A supply of high pressure air at a temperature greater than that of the frozen food is forced through the defrost tunnel and flows through passageways within the support spacer racks.

Abstract: A process and apparatus for cooking tortilla chips. Toast points on a baked tortilla chip are produced by a process whereby tortilla dough pieces cut to the shape of tortilla chips are placed on a stainless steel, open weave conveyor belt which passes through an electric oven whose temperature is controlled in the range of about 700 to 800 degrees Fahrenheit for about ten to twenty seconds, and thereafter baking the chips at a lower temperature for a longer period of time. By cutting the dough into chips prior to running them through the electric oven on an open weave conveyor belt, a random pattern of toast points is created.

Abstract: The present invention is a method and apparatus to coat an edible pellet with an edible coating composition having a melting temperature below that of the pellet. The method comprises forming a slurry of the pellets and the coating composition between the melting and set points of the coating composition. A rotatable member having a working surface is axially rotated. A stream of the slurry is directed to impinge on the working surface. Pellets coated with the edible coating are spun off of the working surface and cooled.

Abstract: An automatic cooking control method capable of cooking a food with a low moisture content at an optimum by utilizing a variation in output voltage of a humidity sensor. When a key signal corresponding to a food with a low moisture content is received, an initialization is performed. Then, the maximum voltage indicative of the maximum humidity is determined by reading the continuously increasing output voltage from the humidity sensor 10 times for 10 seconds. After the determination of the maximum voltage, a determination is made whether the output voltage has reached a sensing voltage corresponding to a voltage obtained by deducing, from the maximum voltage, a minute voltage varied depending on the kind of the food. The cooking operation is completed when the output voltage from the humidity sensor has reached the sensing voltage.

Abstract: An automatic beverage brewing apparatus which includes a brew chamber having an inlet and an outlet and a water distribution system associated with the brew chamber for introducing brew water and flush water. A filter assembly is disposed in the brew chamber and has an opening formed therethrough for communicating with the outlet of the brew chamber. A piston assembly disposed in the brew chamber including a spool and a device for controllably moving the spool in axial and rotary directions. The spool includes a head, a base, and a necked portion extending between the head and the base. The spool is disposed in the brew chamber with the head controllably movable in the inlet and the base controllably movable in the outlet for controllably opening and plugging the inlet and outlet. A port associated with a flush water dispenser is formed through an exterior surface of the spool between the head and the necked portion.

Abstract: The present invention is directed to a method and apparatus for conveying a product. In accordance with the method aspects of the present invention, the steps comprise providing a flow channel having internal surfaces and introducing the product into the channel and causing the product to move through the channel for flow as a first phase through the channel. Pursuant to a feature of the present invention, a step of simultaneously applying a film of fluid over the internal surfaces is carried out during movement of the product through the channel to provide a second phase to surround the first phase and separate the first phase from the internal surfaces during conveyance of the product through the channel so that the first phase moves as a plug of material through the channel.

Abstract: A method and apparatus for preparing essentially fat free chips such as potato chips and the like having an appearance and taste similar to conventional chips without the use of deep fat frying processes. The method of the present invention includes the steps of exposing sliced raw potatoes and the like to a high intensity microwave field that rapidly converts moisture within the slice into steam. These exposed slices are then dried by longer exposure to a lower energy microwave field. The apparatus of the present invention includes a meander waveguide with a microwave absorptive terminator at an end of the waveguide. Apertures are provided along portions of the waveguide for transporting the potato slices and the like through the waveguide. A belt link type conveyor belt having an open lattice structure is employed to convey raw product slices through the meander waveguide.

Abstract: An apparatus for transferring multiple individual slices of a food product material from a food material supply source which includes a plurality of food product supply sources to a support substrate without substantially altering the predesignated pattern includes a rotating hollow drum disposed on and rotating around a stationary inner core member. The rotating member is disposed between a slicing blade in substrate, negative air pressure is applied to the rotating transfer member to cause individual material slices to adhere to the outer surface of the transfer member in the same pattern in which they are slices from the food supply and to leave the outer surface of the transfer member in the same pattern thereby permitting, in effect, the "printing" of alternating layers of food slices on the substrate. The apparatus has particular utility in the production of premade food set ups having a plurality of alternating layers.

Abstract: Partially formed products (2) are placed in molds (8) and a fluid such as air or an edible filler is injected into the partially formed products (2), e.g. by needles 17[see FIG. 6], so as to cause expansion and thereby produce final products (2) having the shape of the molds (8). Each mold (8) may comprise an upper mold part (14) and a lower mold part (11). The lower mold parts (11) may be mounted on a chain conveyor (9, 9b, 9c) [see FIG. 1] or a rotating cylinder (28) [see FIG. 12] so that the partially formed products (2) are moved towards and the final products (2) are moved away from a reciprocating assembly (12, 13) which carries the upper mold parts (14). Preferably, the final products (2) are retained in the upper mold parts (14) and then ejected by a blast of air. The invention enables complicated shapes to be formed at high production rates while using an economical amount of chocolate or the like.

Abstract: The present invention provides methods for improving the baking properties of cake flour using microwave heating. The microwave treated cake flour is intended as a substitute for chlorinated cake flour. The present unchlorinated, microwave treated cake flour is an essential ingredient in dry mixes for batter baked goods especially high sugar-to-flour ratio layer cakes. In addition to other dry mix ingredients, preferred dry mixes additionally essentially comprise about 0.15% to 0.45% triglycerol monostearate for even greater enhancement of finished baked goods' volume. The method comprises exposing undehydrated cake flour having a moisture content of 12%.+-.2% to sufficient amounts of microwave energy to heat the flour to a temperature of about 230.degree. to 270.degree. F. and to a finished moisture content of less than 6%. Preferred microwave flours are additionally characterized by a peak pasting viscosity of at least 400 Stir Number Units.

Abstract: A method and apparatus for mixing and forming dough into plural discrete product units on a carrier and storing the ready to bake product, and a vending method and apparatus for separating the product from the carrier, baking the product and delivering the product, such as cookies or the like, to a customer. The mixed dough is formed into units, typically disk-like, and placed in a pattern on one or more first carrier sheets, then second carriers are applied with the product laminated between the sheets. The sheets and product can be fan-folded into containers, such as conventional boxes, which can be stored until needed. The containers are placed in a vending machine which leads the sheet assemblies to a station where the carrier sheets are removed and the product is dropped onto a surface that is moved through a convection oven for baking, then through a cooling station. The selected number of product units is dropped into a serving tray and presented to the customer.

Abstract: Apparatus and processes for the production of food products based on an extruded dough are based on a novel extrusion die for extruding, preferably on a continuous basis, a multi-layer, laminated dough mass from a single die opening. A chamber within the die contains a divider bar for dividing the flowing dough mass into a plurality of dough masses that are united prior to extrusion through the die opening. When the dough mass is cooked, it partially delaminates to provide a desired texture. The desired texture, which can range from relatively dense to relatively light and flaky, is obtained through adjusting the position of the divider bar within the extrusion die and/or the geometry of the divider bar.

Abstract: The present invention includes a method of selectively heating, comprising the step of providing a source of radiation capable of delivering at least 60% of its power in a selected wavelength band, and exposing the food to the radiation for an amount of time sufficient to heat beneath a surface.

Abstract: The invention proposes a method of controlling the boiling power for a water-containing vessel (10) which can be heated by a cook-top (11), for example a light cook-top, the amount of water evaporating at atmospheric pressure being exactly such that any residual air is expelled from the vessel (10) by an automatically controlled supply of heating power (12).

Abstract: A method for forming composite ice cream-like edible novelties having discrete doughy additions therein. The method involves first providing an extrusion apparatus including a main die having an entrance and an exit disposed downstream of the entrance, and at least one intermediate die positioned within the main die at a location upstream of the exit of the main die. An ice cream-like composition is introduced to the entrance of the main die in at least a semi-frozen state, and a flowable discrete doughy addition is extruded through the intermediate die at an elevated temperature. The ice cream-like composition and the discrete doughy addition are extruded together through the exit of the main die to form the composite ice cream-like edible novelty.

Abstract: An apparatus and method are disclosed for a batch cooking and packing process for pieces of a food product such as fruits and vegetables. The process includes collecting a predetermined quantity of the uncooked food product, depositing that quantity by gravity flow into a closed cooking chamber containing a quantity of liquid for use with the food product, then heating the food product by recirculating the liquid through a heat exchanger to heat the liquid and food product to a cooking and sterilizing temperature and then removing the liquid from the cooking chamber until the total combined volume of liquid and food product remaining substantially equals the desired quantity of food product and liquid desired to be deposited into a predetermined shipping container, and depositing the remaining food product and liquid from the cooking chamber through a cooking chamber delivery port into the shipping container and sealing that shipping container.

Abstract: A system and method for making a frozen confection having a plurality of differently flavored or colored sections are provided. After partially freezing in a mold the ingredients for a first flavor or color to form a frozen outer layer and a liquid inner core, the liquid inner core is vacuumed from the mold. A carving tool, such as a laser, then is inserted into the area of the mold previously occupied by the liquid inner core. The carving tool removes a portion of the frozen outer layer in accordance with a predetermined pattern. The ingredients for a second flavor or color then are inserted into the mold to fill the inner core and the areas of the outer layer removed with the carving tool. The mold then is subjected to freezing to form the final product.