Abstract: A starchy food-based fat mimetic suitable for use in smooth-textured products, and methods of making the fat mimetic are disclosed. In one method, potato granules are comminuted to fine particles so that at least 90% by weight of the fine potato particles have a particle size of less than about 50 microns. The potato granules can be comminuted by dispersing the potato granules in an aqueous liquid to form a slurry and homogenizing the slurry. The homogenized slurry can be used as a fat mimetic, or it can be dried to form a potato powder which can be added to food products as a fat mimetic. Also, mimetics made by the same process from other starch foods such as fresh potatoes, potato flakes, corn, wheat, rice or beans.

Abstract: A tray set composed of a first tray and a second tray, wherein the first tray having a plurality of depressed portions in which sushi toppings can be placed and which each has a shape having a depth so as to fill it with the sushi topping and a portion of a lump of rice seasoned with vinegar. The first tray is provided with a plurality of holes on the bottom so as for liquid dropped or oozed out from the toppings to be discharged therethrough. The second tray is arranged such that it can be laid under the first tray and the liquid discharged from the first tray can be received by a depressed face, and a plurality of projections are formed continually and integrally with the depressed face and the plurality of the projections are disposed so as to be engageable with the holes of the first tray and to project through the holes inside the first tray, when the second tray is laid under the first tray. The projections assist in separating the sushi from the tray.

Abstract: The present invention is directed to cottage cheese having a more porous curd. The resulting curd is less dense than conventional cottage cheese curd. The more porous cottage cheese curd allows the cottage cheese dressing to permeate the curd. The porous cottage cheese curds formed according to the present invention allow greater absorption of the dressing, and thus significantly reduce the problem involving the curds “swimming” in the dressing often found in conventional cottage cheese products. Methods for manufacturing such cottage cheese also are provided. More specifically, the porous cottage cheese curd is prepared by the generation or introduction of gas during the initial formation of the curd.

Abstract: The preferred embodiment protective packaging (10) is directed to a protective packaging for hard taco shells (27). It is understood, however, that the present invention may be modified to provide an improved packaging container for other brittle yet perishable food substances. The packaging (10) includes a pad (11) having legs (12, 13, 14, 15) that are compressed when a force is exerted upon them without breaking the taco shells (27). The pad (11) covers an area greater than the area covered by the taco shells (27). The taco shells (27) are packaged in a nested arrangement, and the packaging (10) also utilizes a paper board U-shaped insert (35) placed in the opening of the end taco shell, which protects the shells (27) from breaking in side to side impact. The shells (27) are shrink-wrapped onto the pad (11) and the pad (11) is then placed inside a protective carton.

Abstract: A method for making a cheese product by processing an initial substance consisting of a cheese, includes the following steps: a) thermal and mechanical treatment such as stirring the initial cheese fractionated into pieces, at a temperature less than 60° C., to break down the initial cheese protein structure in a limited way; b) cooling the mixture of step a) to a temperature less than 50° C. to start building up the protein structure and to constitute a stable emulsion of fats with the initial cheese other constituents; c) if required, mechanically treating the paste obtained at b) in a worm device to complete the building up of the protein structure and stabilize the emulsion; and d) shaping the paste resulting from step c). Steps a) and b) are carried out by adding to the initial cheese product a mixture comprising an emulsifying and chelating agent of calcium and sorbic acid or a salt thereof.

Abstract: An edible cake decoration comprising a sugarpaste formulation including at least one humectant. A method of forming the decoration is also disclosed which includes exposing the sugarpaste to a humid environment. An apparatus for use in the method is also disclosed which comprises a blister (6) having a profiled surface and a plurality of ventilation holes (8) therein, which blister (6) forms a template for use in the vacuum forming of the wet sugarpaste to provide a 3-D shape to the decoration, the sugarpaste being dried after vacuum forming.

Abstract: The present invention relates to a process for preparing 3-hydroxy-5-methyl-hexan-2-one, 2-hydroxy-5-methyl-hexan-3-one and mixtures thereof. These compounds have utility as flavoring and masking agents for, e.g., food and beverages.

Abstract: Organic fertilizer produced from raw manure, and systems and methods related to the production thereof. A high-velocity air stream is injected into at least one substantially-closed chamber, where it interacts with a supply of raw manure; the raw manure can be bovine or other animal waste products. The high-velocity air stream pulverizes and dries the raw manure, whereby an end product having a moisture content substantially less than the initial moisture content and a live bacteria content substantially equal to the initial live bacteria content of the raw manure is produced. In a preferred embodiment, a cyclonic comminution apparatus is used to pulverize and dry the raw manure; alternatively, a first cyclonic comminution apparatus can be used to substantially pulverize the raw manure and a second cyclonic comminution apparatus can be used to substantially dry the raw manure.

Abstract: A method for isolating a mixture of anthocyanins, bioflavonoids and phenolics from cherries using adsorbent resins which are regenerable for reuse is described. The mixture with a consumable carrier is particularly useful in foods and as a dietary supplement or neutraceutical product.

Abstract: The present invention includes an edible container that can hold and contain medium and low viscosity liquids for extended periods of time. One embodiment of the present invention comprises an edible dehydrated food sheet formed into a vessel capable of holding liquid for extended periods of time without leakage and capable of being hand-held, an opening in said container for receiving liquids, and a flat base capable of stabilizing said container in an independent upright position. The dehydrated food sheet may be formed from dehydrated fruit or dehydrated vegetable material.

Abstract: An edible fiberoptic light source is combined with confectioneries, in particular candy, to form a safe edible material possessing unusual combinations of internally generated colors and optical images. The basic design consists of a edible food pipes that may be placed within various confectioneries or foodstuffs that elicits light of various colors and intensities while standing untouched and even as the product is ingested. Digestible optical fibers act as light pipes to carry light into confectioneries where different colors and patterns of light are generated as the candy is reduced in size. Indigestible fiberoptics may see use delivering light energy into areas of digestible fiberoptic or digestible optic carriage. The light source and edible fiber optics not only has uses in candies of all types, especially lollipops and hard candy, but also is suitable for frozen food products (Popsicles), cakes and pies with lettering and decorations that emit light.

Abstract: A drupe which is infested with a larva of a moth or larvae of other insects, and is contaminated with related excretions, referred to as a “frass”, in a central zone within the drupe, is cleansed with a longitudinally bored pitting knife mounted in the pitting head of a conventional pitting machine. A source of cleansing fluid is connected to the bore within the knife and fluid is discharged through radial passages in the knife, which radial passages communicate with the longitudinal bore. In operation, while the knife pits the drupe, fluid discharged from within the knife contacts the walls of the passage left by the ejected pit, and removes the frass. If desired, the drupe may be first pitted, then decontaminated or washed, and/or dried sequentially, in separate stages. The invention is particularly effective with dates, prunes, olives, cherries, nectarines, peaches and avocados.

Abstract: The invention provides two-component shelf-stable packaged food products, especially packaged sauce products. The products comprise a container, a first food component filling a first region of the container, and a second food component filling a second region of the container, wherein the second food component either directly contacts the first food component or is separated therefrom by an edible interfacial layer. The second food component can be decanted off the first food component, and the second and first food components are adapted for use in combination in sequential food preparation steps. Preferably, the first food component is a thick sauce concentrate and the second food component is a vegetable oil containing chopped vegetable pieces. The vegetable oil and vegetable pieces are decanted and fried, prior to addition of the sauce concentrate, thereby achieving improved organoleptic properties.

Abstract: A canister for containing a particulate-type product. The canister includes opposing face panels, opposing side panels, a bottom closure, a top closure and a seal membrane. The opposing side panels together with the opposing face panels define an upper opening and a lower opening. The bottom closure is connected to the opposing face panels so as to encompass the lower opening. The opposing face panels, the opposing side panels and the bottom closure combine to define an internal storage region. The seal membrane is secured to the top closure, and then the top closure/seal membrane combination is connected to the opposing face panels so as to encompass the upper opening. The seal membrane insures the freshness of the particulate-type product. The top closure includes a movable lid member that provides selective access to the internal storage region. Upon initial opening of the lid member, first portion of the seal membrane delaminates from a remaining air-tight seal portion of the seal membrane.

Abstract: A multi-stage thickening composition for use in facilitating the handling and continuous packaging of a food product, and for providing a desired final shape and texture for the food product. Relatively rapid-setting and slower-setting consumable gels form one preferred thickening composition. The rapid-setting gel allows the food product to be shaped and packaged, while the slower-setting gel allows the food product to be provided with desired texture characteristics that appeal to the consumer.

Abstract: The present invention provides a method of reducing cholesterol in animals and food products derived from such animals. The method includes feeding to the animals a low phytate food source so that the phytate phosphorus intake of the animal is reduced.

Abstract: The apparatus is a chip fry lid having an array of long and short posts for contacting and agitating the chips during the deep frying process. In the preferred embodiment of the invention, each of the posts is formed by proximate sets of wire bent to form a series of long and short generally U-shaped prongs. A hinge at the front of the lid and a handle at the opposite end facilitate manual oscillation of the lid during the deep frying process to achieve a high percentage of chips of uniform high quality, both in terms of uniform cooking and chips having sufficient curls to form a chip functionally useful for holding dipped food and also aesthetically pleasing.

Abstract: An apparatus has a brine tank that is subdivided into cooling cells each having a vertical carousel for submerging blocks of cheese. The cheese blocks are carried through an inlet flume by a flow of brine and then sequentially diverted into the cooling cells where the cheese blocks are loaded into the respective vertical carousel. After the cheese has cooled sufficiently, the brine flow carries the blocks of cheese out of the respective cooling cell. Movement of the cheese blocks and the carousels is controlled automatically, without human intervention. A unique fluid circulation system transfers chilled brine through the tank from a cooling cell containing the coldest cheese to cooling cells with successively warmer cheese blocks.

Abstract: A closure system for attachment to and use in gas flushing a container of fresh produce includes a body portion, a closure connected to the body portion, and a pressure-sensitive mechanism connected to the body portion and to the closure that moves the closure to an open position or to a closed position, depending on the pressure exerted on said mechanism.

Abstract: The inventions relates to a dragee chewing sweet with a soft caramel core and a dragee coating, whereby the chewing sweet contains a sweetener mixture that is sugar-free.