Abstract: A continuous process for making a pita chip or other similar products using a continuous pressing step that occurs shortly after a continuous oven initial cooking step. Applicants' invention produces a final product with characteristics of a traditionally cooked pita chip using equipment that provides for significant increases in manufacturing throughput. The use of a continuous oven with the relatively concurrent pressing step allows for the production of a flat chip piece on a continuous product line.

Abstract: A method for preparing a sterilized ready-meal package, including providing a main container defining a main volume intended to accommodate a main food product, and having a first opening at the upper part surrounded by a first planar edge. At least one secondary container defining a secondary volume is included and has a second opening at the upper part surrounded by a second planar edge. The secondary container is introduced inside the main container, so that said first edge and said second edge are flush. At least one secondary food product is introduced inside the secondary volume, and at least one main food product is introduced inside the main volume. A perimetric seal is made between a covering film, arranged to cover said first and second openings, and said first edge, and an inner seal is made between the covering film and the second edge.

Abstract: An apparatus used to arrange and display decorative items or candy. A narrow stem comprises a plurality of holes running throughout the stem. A plurality of metal rods are inserted into respective holes in the stem. Each metal rod has is attached to a plastic petal, which also comprises a clip. A piece of candy can be attached to each clip and can be supported by each respective petal. The plurality of metal rods arranged in this manner create a visually appealing arrangement of decorative items or dispenser of candy.

Abstract: A horse feed mixture and method of treating a horse is disclosed. Feed mixtures disclosed contains more than 15% spelt, vegetable oil and vitamins and have less than 20% by weight fillers and less than 5% by weight sugar. The feed may be used to treat ailments including underweight condition, founder, colic, obesity, ulcers, inflammation, and chronic disease.

Abstract: A cartridge for use in a beverage preparation machine, the cartridge containing one or more beverage ingredients and being formed from substantially air- and water-impermeable materials, the cartridge comprising an inlet for the introduction of an aqueous medium into the cartridge and an outlet for discharge of a beverage produced from the one or more beverage ingredients.

Abstract: A method for the sale, transport, and display of prepared hard boiled and deviled eggs, employing a container which is configured for both storage and transport of boiled eggs is provided. The container features a first half having a receiving cavity which engages a second half providing a cover for eggs located within sectioned cavities in the receiving cavity. Flavorings with labels or other placeable indicia are provided so that egg fillings in the eggs in different sections may be flavored and identified by the labels or placeable indicia provided with the flavoring. Eggs with pre-prepared flavorings may be purchased in removably engageable sections separate from the container and later engaged therein.

Abstract: This invention relates to a cold infusion process for fortifying coffee beans with one or more vitamin, non-vitamin, mineral, non-mineral, botanical, hormone, herb, neutraceutical, lipid, carbohydrate, amino acid, acid, salt, prebiotic, or probiotic functional additives. This invention also discloses an infused coffee bean produced by the process of infusing the coffee bean at a temperature of less than about 120° F. with a solution comprising water, a bridge initiator for acid salt bias, fortifying agent(s), and an acid in a quantity sufficient to reach a pH of about 3.65. Further, this invention provides a method for the infusion of a coffee bean with at least one fortifying agent at approximately room temperature.

Abstract: A resealable closure for packages is provided which has a package integrity feature. The closure includes a two-ply material having an inner film layer and an outer film layer, forming a top of container. The outer film layer has a sealing panel completely covering a first panel and a second panel of the inner film layer. The sealing panel is permanently attached to the first panel and is releasably affixed a portion of the inner film layer around the perimeter of the first panel to form an opening in the top when the sealing panel with affixed first panel is peeled back from the top. The sealing panel is resealable against the top to seal the opening when the sealing panel is moved back against the top. The package integrity feature comprises the second panel of the inner layer which separates from the sealing panel to indicate that the container has been previously opened.

Abstract: Bakery products and pasta with added chitosan are disclosed. The chitosan is addified with a biologically acceptable acid and added to pasta and baked products. Once the baked products and/or pasta are ingested, gastro-intestinal absorption of fats is limited even after cooking.

Abstract: Methods and systems for grouping, recovering, and processing ice obtained from an ice source, i.e., a glacier, ice sheet, ice cap, etc., are described herein. In particular, the ice obtained from the ice source is separated and grouped according to common unique properties and processed as a beverage for consumption having the same unique properties.

Abstract: The invention relates to a novel starch composition comprising: (a) amylomaltase-treated starch; (b) amylopectin starch; and (c) optionally, low DE maltodextrin. In addition, the invention relates to the use of the novel starch composition to produce a baked product, optionally thereby reducing the amount of fat needed for the recipe.

Abstract: Lettuce can be commercially packaged in the field using a wrap that has a body with an opening, and an elastomeric portion around the opening. The elastomeric portion of the wrap is stretched wide enough to place the head into the wrap. The head is placed into the body of the wrap, and the stretched elastomeric portion is released. The relaxed elastomeric portion holds the wrap around the head.

Abstract: A method of operating a household oven to bake a casserole with the introduction of steam and controlling the steam to maintain a predetermined level of humidity to control the level of browning of the casserole.

Abstract: A flavor pouch includes a porous covering that encloses a carrier having a flavorant. The carrier may be solid or particulate. Flavorants may be one or more of tea, coffee, rose hips, honey, royal jelly, fruit extracts, mint, sweeteners, ginger, pepper extract, exotic flavors, ethnic flavors and the like. Where the carrier comprises a plurality of beads, the beads may have randomly dissolvable encapsulation to extend the time duration of flavor release. To use the flavor pouch, it is placed in the mouth and masticated or exposed to saliva to thereby release the flavorant.

Abstract: A coffee-holding funnel for moka-type coffee machines and a moka-type coffee machine utilizing such funnel are described. The funnel and the moka are adapted to be used with single-use capsules containing ground coffee.

Abstract: The invention relates to dietary fiber for human and animal nutrition and more particularly to roughage consisting of a fiber formulation containing lignocellulose. Said formulation contains a fraction of a fibrous substance that is fermentable in the digestive tract and a fraction of a fibrous substance that is poorly or non-fermentable in the digestive tract.

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: A frozen confection comprising from 1 to 15 wt % of cereal meal particles having a size of from 0.1 to 1.0 mm and from 5 to 25 wt % of sweeteners is provided. A process for manufacturing the frozen confection is also provided, the process comprising the steps of: preparing a mix comprising water, 1 to 15 wt % of a cereal meal particles having a size of from 0.1 to 1.0 mm, and 5 to 25 wt % of sweeteners; holding the mix at a temperature of at least 70° C. for at least 10 minutes; pasteurizing and optionally homogenising the mix; then freezing and preferably aerating the mix to produce the frozen confection.

Abstract: A package assembly encloses a plurality of individual elongate consumable products. The package assembly includes a plurality of products aligned in a side-by-side array. The package housing enclosed the array of product. The package housing has front and back walls for supporting the products therebetween and a closeable cover for closing a product dispensing opening. The package housing further includes a frictional product retention member insertably supported within the package for frictionally retaining the array of product within the package.

Abstract: An apparatus for depositing a confectionery mass comprising at least one discharge passageway extending to at least one elongate discharge outlet, wherein at least one discharge passageway diverges in a direction towards the discharge outlet, and a machine for producing a confectionery product having at least one such apparatus for depositing. In a method of producing a confectionery product, the confectionery mass is deposited as at least one strip having a width in the range of 5 to 500 mm and/or thickness in the range of 0.5 to 100 mm.