Abstract: The invention relates to a method for determining the residual time until a cooking process of a foodstuff (12) has been finished. At first a set temperature value for a core (14) of the foodstuff (12) is defined. Next the actual temperatures in the core (14) of the foodstuff (12) at predetermined times are measured and the time dependence of the measured temperature in the core (14) of the foodstuff (12) is determined. At last the time dependence of the measured temperature is compared with the set temperature value and “the residual time of the cooking process is estimated. The invention relates further to a corresponding apparatus for determining the residual time until a cooking process of a foodstuff (12) has been finished.

Abstract: To provide a food dough spreading method for gradually spreading food dough to make it thinner by supplying the food dough between a plurality of spreading rollers in a spreading unit in which the spreading rollers are arranged in a V-shape. By adjusting a distance between a pair of vibration applying members provided between the spreading rollers arranged in a V-shape, a width dimension of the food dough flowing out from the spreading unit (25) is adjusted, and the vibration applying members are reciprocatively vibrated in a longitudinal direction of the spreading rollers at a position where the width dimension is adjusted. The reciprocative vibration of the pair of vibration applying members is vibration in a direction of approaching and separating from each other.

Abstract: A device and mechanism for recommending a water filter in a beverage dispenser is described. A sensor senses qualities of unfiltered water. Another sensor senses qualities of a flavorant container, such as the flavorant contained within the container. Based on the quality of the unfiltered water and the particular flavored beverage desired, the device will recommend a water filter to optimize the flavor of the beverage.

Abstract: A beverage cartridge system is adapted to brew a beverage through a brewer having a holder adapted to receive the cartridge system. The holder may have a deep well with one or more needles therewithin to pierce through the bottom of the cartridge system when inserted into the well. The cartridge system may include a short cup and a tall cup, where the tall cup is taller than the short cup to pack more beverage grind. The cartridge system may include a filter within an outer cup. The bottom of the filter may be deep enough to be juxtaposed to the bottom of the cup. The filter may be formed from a material that is substantially resistant to piercing by the needle within the holder such that when the outlet needle pierces through the bottom of the cup, the outlet needle raises the filter at a point of contact, and the filter substantially resists the outlet needle from piercing through the filter during a brewing process.

Abstract: In a milk steamer, a changeover valve and a vent valve are connected to the inlet and the outlet of a steam-generating thermoblock to provide ready draining of water, and to mitigate condensation of steam that draws milk into the steam nozzle. In an automatic milk steamer, the height of the steam nozzle above the milk level is automatically set by interaction between a drive mechanism and a liquid level sensor.

Abstract: The present invention refers to a new, different cooking process of products to be nixtamalized, for instance, corn, as well as a specially designed reactor to be used in the deep thermal treatment. Essentially, the process comprises the loading of a mixture of product to be nixtamalized and water into the container; shaking of the mixture by air injection from an air compressor; separation of floating residues and discharge of wastewater; introduction of hot and clean water into the container and the addition of lime, thus creating a product-water-lime mixture; stirring of the product-water-lime mixture by injecting air from the air compressor; igniting the burner until a target temperature is obtained in the reactor container; and turn off the burner and conditioning of moisture inside the reactor container for a determined period of time where prior to the end of the determined period of time it is proceeded to shake the cooked product-water-lime mixture by air injection from the air compressor.

Abstract: An edible decoration is laser kiss cut from an edible decorating sheet by optically sensing at least one printed edible design on the edible decorating sheet relative to a laser cutting tool coordinate system and causing the laser beam to travel along a circuit of cutting locations defined in the laser cutting tool coordinate system to form a separation channel by laser ablation of at least a portion of the edible decorating sheet at the cutting locations while 304 leaving the releasable backing intact.

Abstract: The present invention relates to an apparatus (1) for providing metered amounts of ingredients to a nutritional composition for use in administration to an infant, in particular the present invention relates to an apparatus for providing individualized nutrition for infants based on the infants' special needs, the apparatus comprises a plurality of containers (2), a plurality of delivery devices (3), input means (14) and a controller (7) adapted to control the metered amounts of ingredients delivered individually from the containers in response to the input. Further, the present invention relates to a method of preparing a nutritional composition for an infant which is tailored to that specific infant.

Abstract: A method for at least partially dehydrating the casing of co-extruded food products, wherein an aqueous salt solution is supplied to the exterior of the co-extruded food products. A device for at least partially dehydrating the casing of co-extruded food products.

Abstract: The invention relates to an automatic rotary machine for the production of empanaclas, comprising a circular rotary plate on which the empanadas are produced, actuated by a motor reducer and with pneumatic, hydraulic or other type means in the different production phases, such as dough metering, flattening, filling metering, molding, flattening and cutting. The invention includes a dough flattening disk and a folding system comprising two retractable half-moons actuated by pivot levers.

Abstract: A method of heating an item in a cavity of a cooking appliance including the steps of detecting the size of the item at a first time during a cooking cycle and detecting the size of the item at a second time during the cooking cycle. The cooking cycle is then controlled at least partially based on the size of the item at the second time during the cooking cycle. A cooking appliance for carrying out the method is also provided.

Abstract: A method includes receiving a food item type of a food item to be cooked, a cooking appliance type of a cooking appliance for cooking the food item, a doneness and a temperature of the food item at a server, performing a search of a database stored in a memory of the server, and determining a suggested cooking set temperature and a suggested cooking duration, the database comprising food item type data, cooking appliance data, food item temperature data and doneness data stored in association with cooking set temperature data and cooking duration data, sending, from the server, a suggested cooking set temperature and a suggested cooking time.

Abstract: The present invention relates to a device for weighing dough, comprising an endless conveyor, for conveying a plurality of endless or continuous dough pieces extending essentially in parallel lanes on said conveyor in a direction of conveyance, a weighing-unit, arranged under the endless conveyor, characterised in that the weighing unit comprises multiple weighing rows, spread over the width of the conveyor, each row comprising at least one rectangular weighing section, for independently of the other weighing sections weighing a different dough piece of said plurality of endless or continuous dough pieces. The invention further relates to a method for operating such device.

Abstract: A method of processing a belly for pre-cooked bacon includes injecting a belly with 1 to 3% by green weight of the belly of a solution comprising water, sodium nitrite, and sodium erythorbate to create an injected belly. The injected belly is tumbled under vacuum with dry ingredients comprising salt, sugar, and dextrose to create a tumbled belly. The tumbled belly is molded in a mold and then frozen in the mold to create a hardened belly. The hardened belly is removed from the mold to create a molded belly. The molded belly is sliced to create belly slices, and the belly slices are cooked.

Abstract: A system is formed of an ingredient capsule (30) and a motorized beverage machine (1) that has a brewing unit (2). The unit comprises a first assembly (13) and a second assembly (14) cooperating together, each assembly (13, 14) delimiting part of a brewing chamber (29) for containing the capsule. At least one of these assemblies (14) is movable: away from the cooperating assembly (13) into an open position within such machine for forming between said assemblies a passage (31) for inserting into and/or removing from the brewing unit the ingredient capsule (30); and to the cooperating assembly into a closed position for forming the brewing chamber (29).

Abstract: Techniques are described to increase product viscosity in fiber-containing food slurries having a given amount of food solids. The techniques employ one or more PSR operations as the last unit operation prior to filling to reduce particle size within the food slurry and increase product viscosity. In one or more implementations, the PSR operation may comprise an aseptic cold PSR operation such as aseptic cold homogenization. In embodiments, the PSR operation may further be controlled to reduce variability in the viscosity of the finished product.

Abstract: The present invention relates to a Turkish coffee cooking and serving machine having a cooking compartment whose inner volume is heated by a heater and wherein coffee mixture including Turkish coffee, water and optionally sugar is cooked; and when the cooking process is completed, providing transfer of the cooked coffee mixture in the cooking compartment through a discharge spout to a beverage receptacle for serving the cooked coffee to people.

Abstract: In a method for moulding food products from a pumpable foodstuff mass, use is made of a moulding device with a mould drum provided with mould cavities having a fill opening for the introduction of foodstuff mass. A mass feed member transfers mass into passing mould cavities. A pump is connected to the inlet of the mass feed member. Product removal takes place downstream of the fill position. The operation of the pump and the rotation of the mould drum are controlled in combination with the design of the mould cavities pattern on the drum and of the mouth of the mass feed member such that in the method all mould cavity filling events during a revolution of the mould drum are performed in sequential order.

Abstract: A system and method for determining the consumption by an infant of beverages produced from capsules in a beverage production machine. Capsule information regarding a plurality of different types of capsules is stored in a server. Further at least one user account including personal information about the infant consuming beverage produced from capsules is stored in said server. A beverage is produced from a capsule and the capsule used therefore by the beverage production machine is identified. The information on the identified capsule is transmitted to the server; such information including at least the date and time the beverage is prepared.

Abstract: A temperature sensing system for a cooking appliance having an upper housing having a first heating surface and a lower housing having a second heating surface includes a temperature sensing probe, a control panel and a control unit in electrical communication with the temperature sensing probe and the control panel. The temperature sensing probe is removably received by the upper housing and extends through said first heating surface. The control panel has one or more input buttons for allowing a user to select at least one input parameter including a desired internal temperature of a food item.

Abstract: A temperature sensing system for a cooking appliance includes a control unit having a receiver. The control unit and the receiver are housed within the cooking appliance. The temperature sensing system further includes a wireless temperature sensing probe having a temperature sensor and a wireless transmitter module. The wireless temperature sensing probe is configured to wirelessly communicate with the control unit housed within the cooking appliance.

Abstract: A brewer, system, and method of use for producing and dispensing a beverage. The apparatus, system, and method of use includes a receiver for receiving a brewing substance container. The receiver receives the container, positions it for infusion with heated water, and then positions the container for removal from the receiver. The present apparatus, system, and method minimizes the drive mechanisms associated with the apparatus and improves the control and reliability of the apparatus. The apparatus facilitates collection and dispensing of beverage produced in the receiver and removal of the brewing substance container from the receiver.

Abstract: A combination oven for cooking with heat and steam provides a boiler system for creating steam and includes a smoker appliance for generating smoke flavor during the cooking process. An oven controller detecting the use of the smoke appliance institutes a flushing and filling of the boiler after such use to reduce the transfer of smoke flavors to food that is subsequently cooked in the oven.

Abstract: Systems and methods are disclosed for providing hot beverages using a beverage system integrated into a faucet. The faucet- integrated beverage system can include a hot water reservoir mounted under a countertop and fluidly coupled to a cold water supply line. The temperature and fill level in the hot water reservoir can be controlled using control circuitry provided on a circuit board communicatively coupled to the hot water reservoir and one or more sensors. A beverage supply line can extend from the hot water reservoir to a beverage dispensing unit, which can be coupled to the faucet or mounted on the faucet deck. The beverage system can also include an activation button mounted on the faucet or the faucet deck and communicatively coupled to the control board for initiating a brewing process.

Abstract: Methods and apparatus for separating and removing aflatoxin-contaminated corn from batches of corn by a floating process, thus producing a distinguishable floating mat of contaminated corn and a separate submerged bed of uncontaminated and less contaminated corn. The methods of this disclosure include removing the floating contaminated corn mat by a vacuum mechanism or by liquid flow. The methods reduce the aflatoxin level in the submerged corn bed as much as 80% from the initial aflatoxin level, while removing no more than 15% from the batch of corn.

Abstract: A system and method for a beverage container configured to test for a contaminated beverage in the beverage container comprises a base of the beverage container, an upper portion of the beverage container, and a sidewall with an inner surface and an outer surface that extends from the base to the upper portion, and a testing material. A portion of the beverage container is the testing material configured to visibly react when the portion of the beverage container is contacted with the contaminated beverage.

Abstract: An automated cooking system and method that provides an efficient process for automatically dispensing at least one ingredient, agitating the at least one ingredient, and cooking the at least one ingredient to form a predetermined meal. Each ingredient rests in an interchangeable container, indicia on each container identifies the ingredient, and an indicia sensor detects the desired ingredient for dispensing. Upon command from a processor, a plurality of blades cut the film protecting the ingredients to dispense the ingredients through separate funnels into a pressure cooker and a sauce cooker. A processor regulates cooking parameters, such as duration, temperature, and order of ingredients. The sauce cooker dispenses the sauce into the pressure cooker with a tilting mechanism. A handle facilitates transport of the cooking system. A Wi-Fi reception and a USB port allow the system to receive new recipes, and other cooking related commands.

Abstract: A method and an apparatus (1) serve for the automatic batch-wise production of a slurry containing a sugar component, i.e. sugar or a sugar substitute, for producing confectioneries. A liquid is fed into a weighing and mixing container (2) in a batch-wise and weight-accurate way. A sugar component as a dry material is fed into the container (2) in a batch-wise and weight-accurate way to produce a mixture. The liquid and the dry material are fed into container (2) and the mixture is mixed such that a slurry having a share of dry substance of at least 85% is produced. The liquid, the dry material, the mixture and/or the slurry is/are heated such that the slurry has a temperature of at least 70° C.

Abstract: A method for the reduction of gram-negative bacteria on de-feathered, pre-chilled birds includes preparing an alkaline mixture comprising sodium hydroxide and at least one other component. The method further includes combining the alkaline mixture with a waterline creating an alkaline solution. The method further includes testing the alkaline solution for pH values. The method further includes determining if pH value is between approximately 9 and approximately 14. The method further includes exposing a de-feathered, pre-chilled bird carcass to the alkaline solution if the alkaline solution is between approximately 9 and approximately 14. The method further includes repeating the steps of combining of the alkaline mixture with the waterline and testing the alkaline solution for pH values, and then exposing a de-feathered, pre-chilled bird carcass to the alkaline solution if the alkaline solution is between approximately 9 and approximately 14.

Abstract: The present invention recognizes the need for an apparatus and method for creating carbonated beverages having a customizable carbonation level. The invention uses a CPU to control an inlet valve which connects a tank of pressurized carbon dioxide to a vessel containing the beverage to be carbonized. The tube connecting the tank of pressurized carbon dioxide to the vessel contains an orifice for reducing the carbon dioxide's flow rate, thereby increasing control over the amount of carbon dioxide introduced to the vessel. A motor agitates the vessel, causing the carbon dioxide to become absorbed in the beverage. During the pressurization process, the pressure inside the vessel is monitored by the CPU to determine whether more CO2 should be added to the vessel. An outlet valve causes excess pressure to drain from the vessel. An outlet orifice causes the pressure to release gradually, thus preventing the beverage from foaming.

Abstract: The present invention is a method for cutting pork to create a meat cut that mimics a pork chop meat. The method involves removing the bone and meat from the pork leg. The method then includes sealing the pork chop within a hermetic enclosure and chilling the enclosed pork chop to a temperature in the range of 35 to 38 degrees Fahrenheit. The resulting meat cut includes, bones or no bones pork chops.

Abstract: A nutrient composition for biological systems, such as humans, animals, plants or microorganisms includes at least one monometallic or mixed-metallic phosphate of the (M1 M2 M3 . . . Mx)3(PO4)2.aH2O type where 0?a?9, where (M1, M2, M3 . . . Mx) represent the one metal of the monometallic phosphate or the two or more metals of the mixed-metallic phosphate and are selected from Na, K, Mg, Ca, Cr, Mo, W, Mn, Fe, Co, Ni, Cu, Zn and B, with the proviso that at least one of the metals in the phosphate is selected from Mn, Fe, Co and Ni.

Abstract: The present invention relates to a timing device for cooking, namely grilling, baking, convection, and other methods known to one skill in the art. Specifically, the present invention relates to a timing device that, in a preferred embodiment of the present invention, provides the amount of time food has been cooking and the amount of time since the last time the food was checked. Specifically, the present invention preferably resets a timer when a cooking device, such as a grill or an oven, is opened and/or closed. More specifically, the present invention provides one timer that resets when a cooking device is opened and/or closed and optionally at least one other timer that remains running. The timers can be stopped, started, turned on and off, and reset manually.

Abstract: This disclosure relates to a system configured to determine masses, weights, and/or other quantities of individual ingredients added to a food dish during preparation. At least some of the components of the system may be configured to be used in a food preparation area. The system may include a scale, a client computing device, external resources, and/or other components. The system may be configured to weigh and/or determine the mass of individual ingredients of the dish as the ingredients are added to the dish. The system may be configured to determine the individual mass and/or weight of each ingredient based on the masses and/or weights of individual ingredients previously added to the dish and/or a current mass and/or weight of the dish as a given ingredient is added.

Abstract: The present invention recognizes the need for an apparatus and method for creating carbonated beverages having a customizable carbonation level. The invention uses a CPU to control an inlet valve which connects a tank of pressurized carbon dioxide to a vessel containing the beverage to be carbonized. The tube connecting the tank of pressurized carbon dioxide to the vessel contains an orifice for reducing the carbon dioxide's flow rate, thereby increasing control over the amount of carbon dioxide introduced to the vessel. A motor agitates the vessel, causing the carbon dioxide to become absorbed in the beverage. Then, an outlet valve causes excess pressure to drain from the vessel. An outlet orifice causes the pressure to release gradually, thus preventing the beverage from foaming.

Abstract: The present disclosure provides systems and methods for manufacturing food products. In a general embodiment, systems for manufacturing a food product include at least one heat exchanger, at least one food product tank, at least one conduit downstream of the food product tank for flow of the food product, and a flow detection device coupled to an exterior of the conduit. The flow detection device includes a processor and a computer readable medium storing instructions which, when executed, cause the processor to perform a spread spectrum analysis of the flow of the food product through the conduit. Methods for manufacturing food products are also provided.

Abstract: A method for making liquid and/or semi-liquid food products from liquid and/or semi-liquid base products comprising the steps of: preparing a container for supplying the base products, a container for processing the base products and a duct connecting the supplying container to the processing container and having at least one deformable portion; transferring the liquid base products through the connecting duct from the supplying container to the processing container; measuring a deformation value of said deformable portion of said connecting duct; controlling said supplying of the liquid base products through said connecting duct, from the supplying container to the processing container as a function of the measured value of deformation of the portion of the connecting duct.

Abstract: Food stuffs are cooked at precise temperatures, which are optionally below 100° C., in a vessel that is evacuated to exclude air, in which low pressure steam replaces the air. When a sufficient quantity of air is excluded and replaced with water vapor, the temperature of vapor is accurately measured inside the vessel below the lid to control the temperatures within about 1° C. Air is preferably excluded via a controlled heated process for a relatively short period of time at high temperature to generate steam, the temperature is lowered to condense water vapor upon which the lid will sealingly engage the rim of the vessel, forming a partial vacuum in the cooking vessel.

Abstract: Avocados are processed in a controlled manner to optimize and maintain their levels of mannoheptulose and perseitol. The avocado flesh is used as a source of these materials in food compositions, especially pet foods.

Abstract: A fruit or vegetable pulp processor includes a defect separator configured to separate defects from a fruit or vegetable pulp stream. The defect separator may have associated therewith at least one adjustable control parameter relating to an amount of defect separation from the fruit or vegetable pulp stream. At least one image sensor may be configured to sense defects in the fruit or vegetable pulp stream, and a controller may be configured to adjust the at least one adjustable control parameter of the defect separator based upon sensed defects. Accordingly, the amount or level of defects in the fruit or vegetable pulp stream may be controlled to provide a desired balance between yield and quality.

Abstract: A process for the production of syrup from an at least partially frozen fruit is described. The process involves the pressing of a frozen fruit in an environment with a temperature below freezing. Dissolved soluble solids from the juice extracted from the pressing are concentrated to generate a syrup. The syrup can be used in the food and beverage industry.

Abstract: Disclosed are an automatic cocktail machine and an automatic cocktail making method. Water, a carbonic acid gas cylinder and a plurality of cocktail materials are inputted. After a user's cocktail request is received, the cocktail request is compared with a list to determine the requested cocktail and read the cocktail recipe correspondingly. A bartending module is provided for adjusting and mixing water and the carbonic acid gas according to the cocktail recipe to form a carbonated water, and adjusted to a recipe temperature. An output module is provided for mixing an appropriate quantity of cocktail materials with the carbonic acid gas cylinder to output the cocktail. With this simple and convenient automatic cocktail machine, the users can get various cocktails quickly and enjoy different delicious cocktails.

Abstract: A fermenter, a microwave oven including the fermenter, and a method of controlling the fermenter and microwave oven are provided. The fermenter includes a fermenter casing having one side open and defining a fermenting chamber, a fermenter door that selectively opens or closes the fermenting chamber, a thermoelectric element that applies heat to the fermenting chamber or absorbs heat from the fermenting chamber, and a current switching device that converts current supplied to the thermoelectric element such that the thermoelectric element absorbs or generates heat. The fermenter may be very conveniently employed and a microwave oven with various functions may also be provided.

Abstract: Methods and systems for processing foods includes providing a flexible package. A pre-processed food product (e.g., raw food) is provided and is processed by rapidly heating the food product. This processed food product is delivered into the flexible package for consumption by a user. Additionally, in other embodiments, methods and systems for processing frozen food products to shelf stable or refrigerated products are provided. A frozen food product is provided, converted to a pumpable state, and then processed by rapidly heating the food product.

Abstract: The invention proposes a food cooker and a related method of cooking starch-containing food. The food cooker comprises a container configured to receive starch-containing food and a first portion of water; a heating unit coupled with the container; and a controller electrically coupled to the heating unit and configured to control the heating unit to heat a mixture of the starch-containing food and the first portion of water in the container to a first temperature to generate a heated mixture, the first temperature being higher than 110° C., and to cool down the heated mixture in the container to a second temperature to generate a cooled mixture when the mixture of the starch-containing food and the first portion of water in the container has been heated to the first temperature; wherein the controller controls the repeated heating and cooling steps for a given number of cycles.

Abstract: The invention concerns a unit (1000) for controlling transmission of power to a thermal conditioning device (100) e.g. for coffee machine, comprising a controller (2) with a start-up profile for starting-up said device (100) from a temperature of inactivity (TI) to an operative temperature for bringing to a target temperature (TT) a fluid circulating through said device (100) at start-up end, said controller (2) being arranged to allow circulation of fluid through said device (100) at start-up end and to compare the determined temperature (SOT) of fluid circulated at start-up end to the target temperature (TT) and derive a temperature difference therefrom. It is characterized in that the start-up profile has at least one parameter and in that said controller (2) has a self-learning mode for adjusting said parameter as a function of said temperature difference and to store the adjusted parameter for a subsequent starting-up of said device (100).

Abstract: Methods as described in the present disclosure generally include cryogenically freezing a fruit product such as sweetened, dried fruit or simulated fruit, and then breaking the frozen fruit product into pieces having an appropriate size distribution. Breaking the fruit product may be accomplished, for example, by passing the frozen fruit product through a mechanical breaking device such as a multi-stage roller mill having cryogenically cooled rollers.

Abstract: One variation of a method for brewing a cup of coffee at a coffee brewing machine includes: receiving a coffee source identifier; retrieving a recipe for a brewing coffee bean based on the coffee source identifier; initiating a brew cycle; heating water in a boiler to a target temperature specified by the recipe; metering a volume of water from the boiler into a brew chamber; heating the brew chamber to maintain the volume of water near the target temperature; according to the recipe, displaying an agitation instruction at a first time during the brew cycle; according to the recipe, triggering a first alarm to cease agitation at a second time during the brew cycle; and according to the recipe, triggering a second alarm to dispense fluid from the brew chamber at a third time during the brew cycle.

Abstract: Method for treating a large number of meat products, in particular slaughtered poultry or parts thereof, in which an additive is added to the meat products. The meat products are supplied to additive-adding means using a conveyor means, the conveyor means being designed to feed the meat products sequentially in groups or separately. The additive-adding means subject each meat product or each group of meat products to an additive-adding treatment which is adapted to the corresponding meat product or to the corresponding group of meat products.

Abstract: A method, a program, and a device for evaluating food preference of pets that do not require humans to eat a pet food itself. The preference of pets can be evaluated by conducting sensory analysis on selected palatants contained in a pet food by humans. Accordingly, highly precise prediction of the preference can be made by a simple and intuitive method based on sensory attributes for human. Further, humans are not required to eat a pet food itself because the humans may conduct sensory analysis on selected palatants contained in the pet food.