Abstract: A process and apparatus for the continuous production of whole nixtamalized corn flour, includes a whole clean corn precooking with a lime solution to effect a partial hydrolysis of pericarp and bran with reduced soluble corn loss in Nejayote wastewater. Moisture content is then stabilized, followed by milling and drying preconditioned corn for further endosperm gelatinization in the whole ground kernel, venting and separating the dry-milled fractions. Adiabatic cooling under a partial vacuum of the vented dry-grind fractions and classifying with an upwardly airstream to strip the fine-grind from the coarse grind while the latter is separated downwardly as a moving bed. Venting and separating the classified fine grind fraction; sifting and recovering the cooled and classified fine grind so segregated from the coarse grind, remilling and further screening the coarse grind produces a whole nixtamalized corn flour for tortilla and whole grain corn-based foods.

Abstract: The invention provides a meat stretching device. The device includes a receptacle and a flexible sleeve. The flexible sleeve is mounted within the receptacle, the flexible sleeve having a cross-section that defines an aperture to receive one or more cuts of meat. The receptacle is connectable to an air pressure device that is capable of generating a positive pressure in the receptacle to cause the flexible sleeve to constrict around and stretch the one or more cuts of meat that are received in the aperture. In one form the flexible sleeve has a first end and a second end, and a cross-section that defines an aperture, the first end being adapted to receive one or more cuts of meat and the second end being adapted to allow the one or more cuts of meat to be removed from the flexible sleeve. In this form the flexible sleeve is mounted within the receptacle such that an airtight volume is formed between the flexible sleeve and the receptacle.

Abstract: An ice-candy forming container is provided which produces ice-candies having a complicated shape copying the face of a cartoon character or the like with higher quality and without a loss in shape. A forming container includes a first mold having a pattern portion formed in one face thereof, and a second mold configured to slide over and along the one face of the first mold, in a close contact relation, in directions designated by arrows A1-A2, so as to contain the first mold therein. In such a containing position, the second mold contacts externally and closely substantially an entire surface of the outer periphery of the pattern portion.

Abstract: A tripe cutting board and method of making menudo is provided. The tripe cutting board includes a base plate and opposed sidewalls so as to form an elongate structure having a central trough. These sidewalls have opposed slots formed equal distance along the length of the sidewalls for introduction of a knife blade. The method of cutting tripe includes rolling a flat sheet of tripe into a tripe roll. The rolled tripe is then cut by slicing a knife downward between each of the opposed slots. The rolled tripe is cut into smaller rolls of tripe which are removed to form tripe strips. The tripe strips are positioned longitudinally into the cutting board trough and then cut once again to form substantially square pieces of tripe suitable for introduction into menudo soup.

Abstract: Process for the simultaneous surface treatment, apportioning and shaping, as well as conservation of foodstuffs such as meat and sausage products, sausage meat or the like, even without the use of skins or case-shaped or bag-shaped foils. The product is first compacted between two shaping, at least partially structured plates. At the end of the compacting process, the product is separated into shaping sections by being mechanically brought into contact with corresponding zones of the shaping plates. A natural skin having a reduced aw value, shape-stabilizing and sterilizing properties is formed on the product surface by appropriately and controllably heating the product, preferably by means of the shaping plates.

Abstract: Edible ink formulations for printing onto edible substrates and snack pieces. Methods are provided showing how to print on edible substrates and on snack pieces at high line speeds.

Abstract: A process for manufacturing a multi-layer pet treat or animal chew comprising the indexing of a moveable mold portion into alignment with the first of a plurality of stationary mold portions fed a first composition by a first injection molding unit to form a first layer in a cavity space formed by the aligned mold portions. The moveable mold portion and the first layer may be indexed to align with a second of a plurality of stationary mold portions fed a second composition by a second injection molding unit to form a second layer over said first in the cavity space formed by the aligned mold portion. The compositions fed by the first and second injection molding units may both be edible. In a further aspect, multi-component pet treats may be provided formed from two materials which may be different in physical, optical, sensual, nutritional or compositional properties. One of the materials may specifically include textured vegetable protein.

Abstract: Method for the preparation of a crumbly, and expanded dairy product, comprising the steps of subjecting a hard cheese with a humidity content lower than or equal to 45% to a microwave treatment until a crumbly and expanded product with a humidity content lower than 15% is obtained, which is subjected to immediate cooling with dry air at 4-10° C., wherein the starting hard cheese is finely divided.

Abstract: A semi-automated food processing station, system and method is provided that allows food to be dispensed, stored and packaged in a suitable container, which may be an individual portion-sized container for serving to a customer. In one embodiment, the system includes an automated salting device, and may include a pivotable food receiving tray that automatically transfers the food items to one or more storage bins, where an infrared heater maintains the temperature of the food items by directing infrared radiation thereon. In a preferred embodiment, the infrared radiation passes through a filter that filters out the wavelengths of infrared radiation that may be irritating to an operator.

Abstract: The present invention relates to a process for injection of refrigerated suspended particles into food products and the products resulting from such process. The present invention applies to the food industry in the field of meat products, and reveals those characteristics which are relevant for the process of preparation of said meat products suspension, to be later aggregated on larger sized meat products, as well as those characteristics which are relevant for said injection process. The main object of the present invention is to increase the final product green weight without incurring loss of flavor, shortening of shelf life, nutritional value or texture, making feasible the incorporation of smaller size pieces to a product featuring a higher commercial value. The term meat products is herein used meaning those products extracted from poultry, fish, cattle, pork, sheep, etc.

Abstract: Enclosed rotisserie with added convenience, including a countertop resting box-like enclosure housing a safety rear mounted heating element and a power rotated dual rod spit assembly. The gear driven spit assembly may be easily inserted and removed straight into and out of the enclosure without need for angling or coupling the assembly to a power drive socket. The spit assembly may also be mounted at various distances from the heating element to decrease cooking times. The open front of the enclosure is from time to time covered by an inclined glass panel door which may be opened in various ways to facilitate food insertion into and removal from the enclosure, and which may be easily removed for cleaning or other purposes.

Abstract: A process for dry aging meat uses an enclosed, atmosphere controlled room with forced circulation, containing a stainless steel salt rack with a salt brick stack covering one wall. Each brick has a narrow width compared to its length for increased surface area and the salt rack is spaced from the wall for circulation around the bricks. A plurality of unwrapped and uncovered meat piece are loaded onto a meat rack in the room, spaced far from the salt rack and on a timed cycle of days that is a fraction of the total number of days for aging, the meat pieces are moved ever closer to the salt rack until finally, after the expiration of the total selected number of days for the dry aging, they are removed from the aging room for use.

Abstract: Method and system embodiments of the present invention control the ascorbate concentration in produce treatments and particularly are exemplified in fresh cut fruit and vegetable treatments via measured refractivity and/or electrical conductivity of, and/or calcium ions present in, the treatment solution.

Abstract: A needleless injection device and method for injecting a food subject is disclosed in which one or more types of liquid food additive are individually and/or simultaneously delivered to a food subject within a sealed injection chamber or compartment. The needleless injection device and method of the present invention utilizes rapid, high pressure injection bursts to completely and uniformly inject the food subject, allowing different food subjects or different food additives to be sequentially injected in an efficient and instant manner. The needleless injection device and method for injecting minimizes contamination by totally enclosing the injection process within a sealed chamber, and by eliminating the need for the injection nozzles to contact, or be placed immediately adjacent to the food subject.

Abstract: Confectionery products, packages containing confectionery products and methods for marketing same are disclosed. The products permit the consumer to manipulate them into composite shapes having various flavor, color, and/or texture combinations. Additionally, packages containing a plurality of resiliently deformable candy pieces are disclosed. The packages provide indicia in the form of graphic and textural information regarding the contents and how to use the pieces to create composite shapes having various flavor, color and/or texture combinations.

Abstract: System and method for applying an antimicrobial agent, such as acidified calcium sulfate (ACS), to unpackaged meat products, in order to eliminate or reduce existing food borne bacterial pathogens and to prevent their growth when the meat products are stored. A conveyor transports unpackaged meat products to a spray chamber having nozzles positioned above and below the conveyor and meat products. The conveyor can be a wire conveyor having wires having a thickness so that they can support the food items, which can be eight to ten pounds, while being small enough so that the they do not block ACS solution sprays from the bottom nozzles, or do so to a negligible degree. The lower nozzles spray ACS solution through apertures of the conveyor and onto at least the bottom surfaces of the unpackaged meat products. The solution is sprayed with a sufficiently high pressure and sufficiently small drop size so that the ACS solution penetrates into tissues of the unpackaged meat products.

Abstract: A method and apparatus for beating and rolling a fermented dough belt between rolling members to release surplus fermentation gases in the dough belt has a first rolling member having a plurality of rolling rollers. Each rolling roller of the plurality moves sequentially upstream from downstream and beats and rolls the dough belt. A second large diameter conveying rolling member conveys and moves the dough belt between the first and the second rolling members.

Abstract: A method for creating hexahedron or cubed nut cluster having a high level of nuts or seeds. The invention is an improved process for manipulating and shaping high content nut and seed food products. In one aspect, the invention manipulates processing conditions to provide a nut slab high nut content nut slab that is conducive to slicing and cutting. In one aspect, the invention manipulates unit operation conditions so as to provide a method of slicing a high content nut slab into longitudinal strips in a continuous operation that minimizes or eliminates jamming at the cutting and/or stabbing conveyors.

Abstract: The present invention relates to a manufacturing method of kimchi with shelf stability and high quality under the severe environment, more precisely, a manufacturing method of kimchi with shelf stability and high quality under the severe environment such as desert, alpine regions, poles and space which includes the step of irradiation after heating, gas exchange packaging and quick freezing. The manufacturing method of kimchi of the present invention reduces the chances of deterioration of the sensory quality and physicochemical characteristics caused by the conventional sterilization methods including high temperature and high pressure treatment and high dose of irradiation, so that kimchi produced by this method has excellent shelf stability under the severe environment.

Abstract: A method for boiling wort used in the production of beer the wort is boiled in a wort copper in which an inner boiler comprising a superimposed thin-film distributor is disposed. After boiling and after removal of the sludge in a whirlpool, the wort is again placed on the thin-film distributor for evaporation so that the wort copper simultaneously works as an evaporator.