Abstract: The invention relates to a method for producing formed food products in which a frozen primary product is produced from one or a plurality of foods, in particular from meat, fish, game, poultry, carbohydrates and/or vegetables, or a combination and/or a mixture composed thereof, and the primary product is formed into the food product with a desired contour as part of processing in a processing line by means of at least one forming process, wherein during the forming process at least one pressure stamp presses the primary product against a flat or contoured abutment in order to produce the contour. The known forming methods are to become gentler by means of the invention. For gentle processing the invention proposes clocking the reforming or reforming in a plurality of pressure- or distance-controlled partial pressing steps.

Abstract: An apparatus for preparing a rolled food product, such as sushi. The apparatus has a container having a first end and a second end, wherein at least the first end has one aperture. The container is positionable between a closed position, defining a hollow interior space, and an open position, presenting a plurality of cavities. Each of the cavities can receive food material such as rice. There is also a plunger assembly that passes the aperture when the container is in the closed position. The plunger assembly is then used to compress the food material in the hollow interior space to form a roll having a desired consistency.

Abstract: A method for compacting powdery compositions wherein the composition is compacted down to a reduced volume and the composition is then maintained at constant volume until the solid compact product is obtained.

Abstract: A method of manufacturing a protein-containing food product by means of heat-treating a protein and water-containing carrier material suitable for pumping in a turboreactor which has a cylindrical reaction chamber with a rotor equipped with blades in order to centrifuge the carrier material in the form of a dynamic, turbulent layer against an inner wall of said reaction chamber, heat-treating, drying to AW less than 0.6 and granulating the carrier material, advancing the carrier material in the direction of an outlet from the turboreactor, and forming individual food products from the carrier material; a protein-containing food product made by press molding of a carrier material that has been granulated and dried to an AW value of less than 0.6 and that is microbiologically stable, the carrier material being free of gelantized starch.

Abstract: The present invention is directed to processes for making blocks of cheese having reduced moisture variability using controlled cooling of cheese curd to form the final cheese blocks.

Abstract: The present invention is directed to processes for making blocks of cheese having reduced moisture variability using controlled cooling of cheese curd to form the final cheese blocks.

Abstract: The present invention is directed to processes for making blocks of cheese having reduced moisture variability using controlled cooling of cheese curd to form the final cheese blocks.

Abstract: A solid food product is molded in a mold cavity and is thereafter packaged in the mold cavity. The mold cavity is formed in a sheet and includes a side wall which extends from the sheet and a bottom wall which includes an inverting portion which extends from said side wall and a central portion. The central potion of the bottom wall includes a plurality of ridges which form a decorative design. A liquid food product is introduced into the mold cavity and allowed to solidify to form a molded solid food product. The central portion of the bottom wall is thereafter pushed into the mold cavity to invert said inverting potion and to push the molded food product away from the central portion of the bottom wall. The molded food product includes ridges which correspond to the ridges in the bottom wall of the mold cavity. A lid is attached to the sheet to enclose and package the molded food product within the mold cavity.

Abstract: A reduced milk fat, reduced sugar, improved health characteristic, higher antioxidant content, improved taste, texture, melt, and creaminess non-standardized milk chocolate that can have a milk fat content of 0% to 8% and is blended with a standardized chocolate, an edible oil blend, 100% Cocoa Powder, Confectionery Sugar, Cocoa Seed Butter Crystals, and synergistic antioxidant flavor blend including; Virgin Coconut Oil, Vanilla Powder, Blackberry, and Acai Berry. A standardized milk chocolate product with 3.69% or higher milk fat that has improved health characteristics , higher antioxidant content, improved taste, texture, melt, and creaminess from a synergistic antioxidant flavor blend including; Virgin Coconut Oil, Vanilla Powder, Blackberry, and Acai Berry.

Abstract: A method for forming thin edible pieces uses two continuous belts that cooperate to form a fill cavity. An edible mass, such as chocolate, is flowed into the fill cavity where it forms an edible blank which is transported on a belt path with the two belts moving in tandem. After the edible blank is released from the first or second continuous belt, a three-dimensional shape may be imparted to the edible blank at a forming station using one or more stamping dies or a forming drum. Using the techniques and apparatus described herein, novel edible products, and particularly novel chocolate products, can be made having shape characteristics that cannot be obtained using known molding or forming techniques.

Abstract: The disclosure herein provides a process for the manufacture of a multiple texture food product. The process includes providing a dairy material, freezing the dairy material by cooling it to a temperature of ?2° C. or less, aerating the frozen dairy material, shaping the aerated, frozen dairy material, and depositing the shaped, aerated, frozen dairy material on or between one or more layers of a food material which is not the aerated dairy material. The aerated dairy material has a Stevens firmness of 20 or more at a temperature in the range of from 5 to 10° C. and a water activity (aW) of 0.90 or more. The disclosure herein further provides an aerated dairy material as well as a multiple texture food product which comprises a core of the aerated dairy material and a shell of a food material which is not the aerated dairy material.

Abstract: A cut vegetable product such as a wedge-cut potato includes a pair of cut surfaces oriented generally at an acute angle, and each extending and diverging from a common tip toward a heel. Each of the cut surfaces defines a generally wave-shaped configuration with a wave pitch and a wave amplitude. At least one and preferably both of the wave pitch and wave amplitude increases progressively from the common tip toward the heel.

Abstract: Adjustable mold with a cylindrical sidewall-forming structure and a food support member slidably attached to the sidewall-forming structure to provide an adjustable molding space. Preferably, one or more stop members is provided on one of the parts, together with a lock structure on the other of the parts. By means of the lock structure, the stop members can be positioned at a variable distance from the food support surface while providing solid horizontal support surfaces to support the stop members and hold the sidewall-forming structure securely in place.

Abstract: The present invention relates to a coffee tablet which is obtainable by molding and freeze-drying a solution of coffee solids into a desired shape and which has improved dissolution properties and an appealing smooth and/or shiny surface appearance. The coffee tablet also has a closed surface pore structure and an internal pore structure wherein a majority of the pores in the pore structure are interconnected and have a size of between 5 and 50 micrometers. The coffee tablet can also include a coating of a coffee, a flavorant, a colorant or an aroma. The coffee tablet is packaged in an environment of an aroma to form a product that exhibits fresh and strong flavor and aroma characteristics when a beverage is prepared from the tablet even after long term storage of the tablet.

Abstract: Provided is a food molding apparatus which performs all steps from forming to conveyance and storage in one housing and which is small in size and inexpensive. A conveyance section 500 which holds a formed cooked rice product (a rice ball 10) by use of holding arms 510 is provided, within a housing, with an X-axis moving unit 570 which moves the formed cooked rice product in an X-axis direction and a Z-axis moving unit 550 which moves the formed cooked rice product in a Z-axis direction. A storage section 600 provided with a tray 610 on which the rice ball 10 is to be placed is further provided, within the housing, a Y-axis moving unit 630 which moves the tray 610 in a Y-axis direction, whereby the rice balls 10 are spread over on the tray 610.

Abstract: This invention provides apparatus and methods for producing cooked material having a desired shape that varies in cross-sectional dimension.

Abstract: A packaged food article, comprising a package maintaining at least a partial vacuum and having at least a portion being flexible; and at least one food piece disposed therein in the form of a shaped solid composite mass comprising an aggregate base having a quantity of food particles, wherein at least a portion of the food piece is in conforming contact with the flexible package portion and wherein the food piece has a water activity of 0.45 or less is disclosed. In one embodiment the packaged food article further comprises binder. In most embodiments, the binder comprises 25% or less, by weight, of the product, resulting in a product that is less sweet than other grain-based handheld food products, yet retains a chewy texture. In another embodiment, highly oxygen sensitive ingredients are used as a food ingredient. The resulting product has a very long shelf life, maintaining its full color, texture and flavor for at least 3 months, up to about 12 months.

Abstract: The present invention relates to a method, system and apparatus for making egg patties which have been cooked, folded, frozen and which may be reheated to provide an egg patty which resembles an egg patty made form fresh eggs. The invention includes an egg folding apparatus, a method for folding cooked liquid whole egg and a system for cooking and folding a cooked egg composition. The egg folding apparatus includes an endless linear array of egg cooking pans movable as an endless conveyor. One side of the pans has a ramp which extends downward to the bottom pan. A plurality of spatulas are disposed above the pans in an array above the pans. The spatulas are rotatable about an axis which is perpendicular to the linear array of pans, the pans movable upwardly away from the pans and downwardly toward the pans.

Abstract: A process for the manufacture of cooked cereals or dry pet food by preparing a mixture of water and a dry premix mainly comprising cereal flour or semolina, and pressing the mixture, with the aid of a gear pump, firstly through a heat exchanger wherein it is cooked and then through an extrusion die to form an extruded product. Also, an apparatus for carrying out the process and a product obtainable by the process.

Abstract: Center-filled confectionery products and methods of making center-filled confectionery products are provided. In an embodiment, the present invention provides a confectionery product comprising a hard confectionery shell surrounding a filling. The confectionery shell comprises a plurality of segments having different colors. The filling is selected from the group consisting of a liquid, a paste, a powder, a hard confectionery and combinations thereof.

Abstract: The present invention relates to an apparatus for making a food product (2), said product having a solid outer shell (3) with top (4), bottom (5) and side (6) walls, and optionally an inner core (7) filled with liquid, semi-solid and/or solid filling, characterized in that said apparatus comprises: (i) a support frame (8) holding at least one matrix (9) that goes through said support frame (8) and has opposed openings, (ii) two punches (11a, 11b) disposed respectively each side of said matrix (9) and facing said openings, said punches having a cross section that corresponds to the cross section of said openings, and being movable along a common axis that corresponds to the longitudinal axis of said matrix, said matrix and said pair of punches defining respectively the side and the end walls of a mould (12), (iii) filling means for filling the mould (12), with a predetermined quantity of food product in a liquid or semi-solid form, (iv) actuating means for moving said punches (11a, 11b) and exerting a longitud

Abstract: There is provided a method of manufacturing a nutritional composition comprising carbohydrate in an amount of at least 250 g l?1 of composition. The method comprises the steps of: (i) combining a first gelling agent and water; (ii) heating the mixture produced in step (i) to a temperature of between 60° C. and 100° C.; (iii) combining a second gelling agent with the heated mixture of step (ii) with mixing; and (iv) maintaining the mixture produced in step (iii) at a temperature of between 70° C. and 100° C. for between 10 and 120 minutes; with a carbohydrate component being combined with the mixture during one or more of said steps. Also provided is a nutritional composition.

Abstract: The invention provide methods and materials for producing nutritious pet chews comprising an edible thermoplastic comprising from 45 to 80 wt. % starch selected from one or more potato and non-potato starches wherein said starch comprises at least 28% amylose as determined by size exclusion chromatography if less than 50% of said starch is potato starch or at least 20% amylose as determined by size exclusion chromatography if greater than or equal to 50% of said starch is potato starch; from 5 to 25 wt. % plasticizer; 2% to 15 wt % of a humectant and from 5 to 25 wt. % water.

Abstract: Provided is a method of preparing processed root vegetables or fruit vegetables including: a) heat-treating vegetables selected from the group consisting of root vegetables and fruit vegetables; b) immersing the heat-treated vegetables in a sugar solution; c) preparing a paste of the heat-treated vegetables that are immersed in the sugar solution; d) shaping the paste into the original shape of the vegetables; e) spreading or coating a material having a similar color to the peel color of the original vegetables onto the surface of the shaped paste; and f) drying the spread or coated shaped paste.

Abstract: A system and method are provided for processing a food product by reducing a temperature of the food product to retain ingredients within the food product and adapt the food product for retaining deformation to a select shape; and pressing the food product to the select shape, wherein the shape of the food product and the ingredients therein are retained for subsequent processing.

Abstract: A confectionery article adapted for accurate division of a confectionery article into two or more smaller portions, which confectionery article has two or more segments having different compositions.

Abstract: A method for making asymmetrical snack pieces that can be efficiently nested or stacked. A dough preform is mated with a mold as the preform is cooked into a snack piece. The preform takes the shape of the mold. The mold is designed such that the resultant snack piece, when resting upon a flat surface, has an apex and a base of equal height. This is achieved by making the mold such that the centroid of the snack piece lies in a plane that is parallel to a plane formed by the vertices of the snack piece. The snack pieces can then be efficiently nested or stacked.

Abstract: An apparatus includes a crimping device for producing individual, pillow-shaped, preferably filled, hollow bodies from plastically deformable tubes separated transversely to their longitudinal direction and delimited at opposite ends by crimped edges. The crimping device has at least one elongate crimping unit assigned to the longitudinal direction of the tubes, on which a row of crimping tools is disposed one behind the other in the longitudinal direction. Each crimping tool has a stationary crimping jaw fixed in the frame and a movable crimping jaw lying opposite to the fixed jaw in the transverse direction and disposed on a carriage movable back and forth in the transverse direction in the frame. All of the movable crimping jaws may be fastened on the carriage to actuate all of the crimping tools simultaneously and thereby separate a tube into a number of hollow bodies.

Abstract: An apparatus and process are provided for molding articles such as animal chew toys by providing mold cavities in series. Plasticated resin may flow through a runner system and gate to substantially fill a first cavity and then through a sub-gate to fill a second cavity of which may include a shape that is similar to the first cavity shape. This may result in substantially reduced offal, e.g. trim waste, in the molding process.

Abstract: The invention relates to a device for arranging a dough layer on a conveyor, comprising a funnel with a receiving chamber for receiving dough, a discharge opening into which the receiving chamber debouches, and means for applying an oil film to at least a part of the inner side of the receiving chamber, wherein at least a part of the inner wall of the receiving chamber is convex on the interior of the funnel in a section parallel to a direction of the receiving chamber toward the discharge opening. The invention also relates to a method for arranging a dough layer on a conveyor.

Abstract: A method manufactures molded fatty acid based material products by forming a fatty acid based material paste and injecting the paste into a mold having internal cavities. The method includes generating a fatty acid based material paste, injecting a portion of the fatty acid based material paste under pressure into a cooled mold having at least two separable shells that form product cavities, and separating the shells of the cooled mold to release molded fatty acid based material products from the product cavities.

Abstract: The present invention relates to a fresh food product in a 3-D form comprising a temperature-dependent jellified coating with a dairy product inside and to the process of manufacturing that food product. In particular the invention provides a fresh food product comprising a temperature-dependent external jellified coating and an internal filling comprising a dairy product which is completely enclosed in the external jellified coating, and the process for the manufacture of this product.

Abstract: An ice cube stacking tray having a cube retaining contour in its bottom surface that allows one-handed engagement of a cube to be positioned in a self-supporting upstanding position for easy one-hand retrieval. The tray has end extension flange recessed tri-lateral areas for receiving co-depending surface of vertically engaged corresponding tray.

Abstract: An antilip system for a food patty forming apparatus of the type having a reciprocating mold plate with at least one cavity. The system uses an adjustable escape passage to relieve pressure within a mold plate cavity. The system comprises a breather plate with antilip holes, a passage plate with antilip holes, and an adjusting bar movable between a full open position, a full closed position, and a plurality of intermediate positions. The passage plate also has a passage recycle channel for returning relieved materials to a hopper.

Abstract: A method for making biscuits wherein a dough mixture is dispensed into an agitator. The dough mixture is agitated as it is being dispensed into cavities of a die. The dough mixture is compressed into the cavities of the die by a compression device. The dough mixture is ejected from the cavities of the die by pushing the dough mixture from a top surface of the die out of a bottom surface of the die and onto an apron with an ejection mechanism.

Abstract: An edible pet chew is disclosed that is comprised of fibrous protein, water absorbing polymer, plasticizer and water. The pet chew provides excellent textural properties and improved solubility in the stomach and intestinal environment for improved pet safety.

Abstract: Disclosed is apparatus for the storage and deposition of a plurality of liquid food components to a mold, said apparatus including: a deposition mechanism for intermittently depositing predetermined quantities of said plurality of liquid food components to said mold, said mechanism having a plurality of individual deposition points; a plurality of liquid food storage vessels, each having an outlet adapted to supply an individual liquid food component to said deposition mechanism; and a plurality of arrayed liquid food supply galleries extending from said liquid food storage vessels to said deposition mechanism, thereby to facilitate flow of said food components to said deposition points; where in said plurality of liquid food storage vessels are each equipped with an elongate outlet, said outlet being adapted to allow said liquid food to flow substantially directly into each supply gallery along that inlet region; and wherein there is provided a means for selectively allowing or preventing flow of the content

Abstract: Apparatus for making variously shaped pastry shells includes an annular baking ring supported on a horizontal lower plate to define an upward-facing female die. A gasket is disposed between the baking ring and the plate. An upper plate is positioned above and parallel to the lower plate, and includes a downward-facing male die configured to be inserted concentrically into the upper end of the female die and thereby define a die space having a flat floor and annular, vertical side walls between the dies. An annular collar is disposed concentrically about the male die and resiliently supported on the upper support plate such that, when the two plates are urged toward each other, the collar seals the upper and lower ends of the die space, and a volume of pastry dough disposed in the cavity of the female die is formed into a pastry shell conforming to the die space.

Abstract: A process for the production of crumb is disclosed in which a wet crumb feedstock comprising bulk sweetener, protein and water is formed and then simultaneously dried and comminuted in a thin layer rotary paddle dryer (20). The wet crumb feedstock is preferably formed into discrete, free-flowing granules prior to the simultaneous drying and comminuting. Apparatus for the production of crumb is also disclosed.

Abstract: Disclosed is a method of preparing a salt composition comprising mixing a salt and an ingredient, pressing the salt and ingredient together under pressure to form an agglomerated salt and ingredient composition in the form of a sheet, briquette, pellet, flake or other form, and reducing the salt and ingredient composition into particulates having a desirable size, where the particulates form a substantially uniform blended product of the salt and the ingredient. In one embodiment, the salt composition may be sodium chloride or a sea salt and a seasoning or flavoring agent.

Abstract: A method and apparatus for producing bowl-shaped food products from a fat-containing compound. The apparatus includes a mold block having hollow molds formed by depressions so as to define an inside surface of the food product and a support frame having a die block formed by die elements, each having a bulge for determining an outside surface of the food product. The interchangeable support frame is movable with respect to the mold block between an operating position and a non-operating position, such that in the operating position the die elements are disposed within a respective hollow mold. The die block and the mold block can be independently cooled during operation. The support frames and the die blocks can be quickly changed to form food products having different shapes.

Abstract: The present invention provides a method for producing a granulated flavor, comprising: forcing a powdered flavor prepared from raw materials containing a flavor and a carrier to free-fall; conveying the powdered flavor with a horizontal screw to obtain a pressed powdered flavor; compacting the pressed powdered flavor with rollers to obtain a partially melted plated matter; cooling the plated matter; and grinding and granulating the cooled plated matter. According to the present invention, a granulated flavor is provided which releases flavor immediately when needed while the storage stability of the aroma is superior. The granulated flavor of the invention is less fragile and thus less likely to crumble upon transportation of the granulated flavor itself or of the food or beverage containing the granulated flavor. The granulated flavor as prepared above has a moisture content of 10% or less by weight and a hardness of 1 N/mm2-50 N/mm2.

Abstract: The present invention is directed to a forming apparatus comprising (a) first and second forming rolls with forming pockets in corresponding alignment, wherein at least one roll has one or more continuous grooves extending around the circumference of the roll in a plane perpendicular to the longitudinal axis of the roll and which intersects the forming pockets in the plane, wherein the first and second forming rolls rotate in directions counter to one another, and (b) one or more forming pins positioned between the counter rotating rolls and within the continuous groove of the roll.

Abstract: A method for producing ready-to-prepare molded food items, the method including combining a first food item and a second food item to form frozen starting products having frozen individual pieces and introducing the frozen starting products continuously or in batches into at least one mold cavity. The method further including molding the frozen starting products to form a ready-to-prepare frozen end product by compacting the frozen starting products located in the at least one mold cavity so as to mold the ready-to-prepare food items.

Abstract: A vacuum raising apparatus for the production of an expanded foodstuff is disclosed, comprising a fluid permeable mould for constraining the foodstuff. The permeability of the mould is substantially uniform throughout so that during vacuum raising fluids from the foodstuff can escape uniformly through the entirety of the mould. The invention also provides a method of vacuum raising a foodstuff comprising constraining an unraised foodstuff within such a mould according to and subjecting the foodstuff within the mould to heat under vacuum.

Abstract: The invention relates to a method for preparing particles from an aqueous liquid composition which further contains a composition to form the particles from, wherein the composition is contacted with a supercritical medium, so as to form the particles. The invention further relates to a method for drying aqueous composition, comprising the removal of water from the composition by contacting the composition with a supercritical medium, so as to form a dried product.

Abstract: The invention relates to a process for making shaped bread snacks comprising the steps of grinding baked dough material having a water activity of 0.85 to 0.99 into crumbs, optionally mixing the crumbs with small amounts of common food ingredients, heating the crumbs or the crumb mixture to a temperature in the range of about 70° C. to 80° C. and readjusting the water activity to about the value of the original baked dough material, hot moulding the crumbs or crumb mixture to a snack carrier of any desired shape, filling the snack carrier with a sweet, savory or any other filling, and packaging the obtained shaped bread snack and to the shaped bread snacks obtainable by this process.

Abstract: The present disclosure provides an apparatus and method for the production of center-filled confectionery pieces. The apparatus includes an extruder, a feedback system, and a forming device. The feedback system ensures that a strand of center-filled confectionery produced by the extruder has a substantially uniform size when the strand enters the forming device. The forming device forms the strand into center-filled confectionery pieces having 15%-25% by weight of a center-fill material without producing leakers.

Abstract: The invention relates to a method for the production of a shell-like formed consumable item from a fatty mass, more particularly a fatty mass containing cocoa or chocolate, wherein a cell is initially filled with the fatty mass in flowable temperature state in a dosed manner in a mold, whereupon a cooling body with a temperature below melting temperature of the tempered fatty mass is dipped into the liquid fatty mass so that the flowable fatty mass can be distributed in the intermediate space defined by the cell and the cooling body. The cooling body is maintained in dipped position inside the fatty mass for a given space of time until the fatty mass located in the intermediate space hardens. According to the invention, the flowable tempered fatty mass is vibrated for a given space of time after filling the cell and before dipping the cooling body.

Abstract: Mass handling methods for the continuous processing of masa type dough in conjunction with commonly available feed processing equipment, such as a masa extruder, an oven, or cooling apparatus. One masa handling method includes a masa separator having a pair of opposed, endless belt conveyors having facing surfaces spaced apart to receive a generally continuous masa stream output from a nozzle on the masa extruder. When the masa stream moves between the conveyors, it is gripped by their facing surfaces and moved away from the nozzle, causing the masa to be separated into individual pieces, or logs. The masa handling method can also include feeding the masa to masa hoppers fed by at least two endless belt conveyors arranged in upstream and downstream positions relative to each other.