Abstract: A dual bowl ice cream maker and method for selectively driving one or two mixing bowls, each mixing bowl in a separate mixing compartment, without requiring manipulation of either mixing bowl.

Abstract: Method and apparatus for controlling an injection molding machine having a first surface and a second surface includes a piezo-ceramic sensor configured to be disposed between the first surface and a second surface. The piezo-ceramic sensor is configured to sense a force between the first surface and the second surface, and to generate corresponding sense signals. Transmission structure is coupled to the piezo-ceramic sensor and is configured to carry the sense signals. Preferably, a piezo-ceramic actuator is also disposed between the first surface and a second surface, and is configured to provide an expansive force between the first surface and a second surface in accordance with the sense signals.

Abstract: The present invention is directed to a new unit dose packaging for infant formula. The infant formula is manufactured as a tablet. One tablet will typically contain sufficient nutrients to produce a single serving of the formula (i.e. the amount of formula an average infant consumes in a single feeding). Other aspects of the invention are directed to feeding an infant such a reconstituted tablet and packaging containing such infant formula tablets.

Abstract: The invention concerns a device for making soft cheese or fresh paste cheese comprising at least a first set of perforated cheese-moulds and at least a second set of perforated cheese-moulds arranged in a chamber. The invention is characterized in that said first and second sets of cheese-moulds are designed to be fitted one into the other.

Abstract: A process of injection molding a natural resin into a mold cavity including lifter bars as part of the ejection system for extracting the molded animal chew of the mold cavity. The lifter bars are provided with a contacting area having a relatively high surface area ratio relative to surface area of the molded part that remains in contact with the mold after injection and mold opening.

Abstract: The present invention is directed to a method and apparatus for forming a continuous sheet of a molten material with particularly viscous, sticky properties. This molten material may be moldable, plasticized or a food product such as cheese. More specifically, the invention includes a manifold that discharges the molten material in a continuous layer upon the surface of a casting belt. This manifold comprises a roller, a chamber with a hollow interior, at least one inlet and a drive mechanism.

Abstract: The present invention is directed to a process for making confectionery pieces, comprising the steps of (a) providing a solid or semi-solid edible slab having at least three layers to at least two forming elements having a nip defined by the forming elements; and (b) passing the edible slab through the nip, thereby forming a sheet of confectionery pieces or individual pieces, wherein the edible slab has a first outer layer, a second outer layer, and at least one inner layer between the first and second outer layers.

Abstract: A manually operated dough press comprising a frame with a base and a housing. A shaft mounted for reciprocating motion extends from an opening in the housing and an upper platen is attached to the lower end of the shaft. A pair of lower platens are pivotally mounted to the base so that they can be alternately aligned with the upper platen. A drive mechanism moves the shaft between an open position where the upper platen is spaced from the aligned lower platen and a closed position where dough on the aligned lower platen is compressed between the upper and lower platens. The drive mechanism includes a mechanism for latching the upper platen in the closed position.

Abstract: A device for the formation of croissants made of puff pastry or the like, said croissants being initially shaped into pastry rolls (12) starting from flat puff pastry, wherein there are at least two gripping or clasping and folding elements (13, 14, 15), connected by an articulated joint (16, 17) and suitable for being transferred, aligned with each other, onto portions of a puff pastry roll (12), withholding the roll (12) and being moved to a folded position thus causing the firmly held pastry roll to take on the form of a U- or crescent shape, there also being driving systems (25, 26) for the reciprocal movement between the at least two gripping or clasping and folding elements (13, 14, 15).

Abstract: A method of producing packed tofu that is easily released from the container, in which an aqueous ethanol solution or an aqueous solution of a magnesium salt and/or a calcium salt is previously applied to the inside of the container to be filled with soybean milk, or impact is given to a sealed container having tofu packed therein.

Abstract: A method is provided for producing individual dough products, comprising the steps of conveying a continuous dough sheet along a travel path, engaging a first die cutter with a first portion of the dough sheet to cut a first portion of the peripheral shape of at least one dough product, then conveying the continuous dough sheet along the travel path and engaging the second die cutter with the first portion of the dough sheet to cut a second portion of the peripheral shape of at least one dough product.

Abstract: A dough cutting apparatus is disclosed including a plurality of dough cutting members (6), each of which is adapted for cutting a desired shape out of a strip of dough. Each dough cutting member is spaced apart from an adjacent cutting member by a predetermined distance so that when each cutting member cuts a dough cut-out from the strip of dough, there is a relatively narrow web (101) of waste dough produced in the region between adjacent dough cutting members. There is also a waste dough web removing apparatus (50) which has a plurality of fingers (51, 52, 53) for urging the waste dough web upwardly for separation from the dough cut-outs.

Abstract: An edible product in accordance with the present invention involves an edible inner component made from a first material and an edible outer cover component substantially completely encapsulating the edible inner component. In one form of the invention, the inner component is in the form of a hairball treatment for cats and the outer component is a dough-like material. A system for producing the edible product includes a first material source for supplying a first edible material to form the inner component of the edible product, a second material source for supplying a second edible material to form the outer component of the edible product, and an extruder for continuously coextruding the first edible material and the edible second material to produce an elongated rope of edible product. A crimping apparatus receives the longitudinal rope extruded from the extruder for crimping the longitudinal rope to separate the longitudinal rope into individual edible products.

Abstract: The leading edge of a sheet of dough product impacts an impacting feature and causes the leading edge to roll over onto itself thereby initiating a roll. Engagement enhancement is utilized to increased to increase the ability of the sheet of dough product to resist sliding upon impacting the impacting feature. This provides a tighter rolled dough product having a consistent size and shape. Thus, in accordance with one specific aspect of the present invention, rolled dough products for subsequent packaging into containers may be formed that have a repeatable size and shape. By providing rolled dough products having a repeatable size and shape a more efficient and economical process results. This is because the size and shape of the rolled dough product is controlled with respect to the size of the container.

Abstract: The present invention relates to a method for producing baked goods and a mold apparatus having a cavity in a desired shape for use in said method, the mold apparatus comprising a gap that allows for venting of vapor produced during heating or baking of a mixture in the mold apparatus but does not allow any significant amount of the mixture to escape from the cavity of the mold apparatus via the gaps.

Abstract: An apparatus for bending a bar-like dough piece into substantially an M-shaped piece. A conveying section (2) continuously conveys bar-like dough pieces (1) in a traveling direction that is orthogonal to the length of the bar-like dough piece (1). Each incoming bar-like dough piece (1), whose length is measured by photosensors (38), is centered by a centering device in a centering section (3) based on the measured length of it A forming section (4) bends the centered bar-like dough piece (1) with a centrally located bending member and two bending members symmetrically located with respect to the center of the length of the bar-like dough piece. Because the symmetrically located bending members are oriented inversely with respect to the centrally located bending member, the bar-like dough piece (1) is formed into an M-shaped piece.

Abstract: A flexible mold made of silicone for confectionery, bread-making or the like, can be used in traditional ovens and microwave ovens. The tray has a stiffened edge preferably of metallic wire dipped in the silicone or of plastic or metallic frame structure, co-stamped or manually inserted into the edge. This improves handling, especially with liquid products, while keeping those flexibility features that make it easy to remove fragile contents from the oven and to deform and flatten it in order to store it in reduced space.

Abstract: A patty forming apparatus (10) is connectable with an output portion (30) of a food processor (14). The apparatus (10) includes a housing (60) connectable with the output portion (30) of the food processor (14). A mold plate (100) is arranged for movement in the housing (60). The mold plate (100) includes at least a first mold portion (120). The mold plate (100) is movable to a first position in the housing (60) for receiving a food product (26) in the first mold portion (120) from the food processor (14). The mold plate (100) is movable to a second position in the housing (60) for removal of the food product (26) from the first mold portion (120).

Abstract: This invention relates to a process of manufacturing a cellulose molding, a plant component extracting apparatus and a process of manufacturing cellulose acetate. In one embodiment of the invention, the process of manufacturing a cellulose molding comprises steaming corncob meal at a temperature of 150 to 250° C. and a pressure of 20 to 29 MPa, filtering the steamed corncob meal with a filtering device to obtain a solid and molding the solid.

Abstract: A process is disclosed for forming a high definition three-dimensional aerated confection piece. The process comprises forming a dried aerated confection and then compression molding the confection to form the high definition piece. The process permits inclusion of a wide range of materials into the molded dried aerated confection. Preferably the process uses marbits, dehydrated marshmallows, or dried meringue. The molded pieces retain excellent buoyancy in liquids such as milk and hot cocoa mixes. Preferably the molded pieces are incorporated into ready to eat cereals, hot cocoa mixes, snacks and other food products.

Abstract: A blend of starch and a thermoplastic aliphatic-aromatic copolyester resin, at a specific gravity of greater than 1.0. In method form, the invention comprises supplying an aromatic-aliphatic based polyester, supplying starch and mixing the aromatic-aliphatic based polyester with the starch and introducing the mixture to a melt processing apparatus wherein the aromatic-aliphatic based polyester and starch are mixed and molded or extruded into a desired shape.

Abstract: Methods and apparatus for shaping or forming the leading edge portion of an elongated food product include: (a) moving an elongated food item forward over a first travel lane in a predetermined travel path in a food processing system, the elongated food item having a leading edge portion that extends beyond the primary body portion of the food, the travel lane having a floor food support surface, the food item residing on the floor support surface; (b) blowing the leading edge portion of the food item in an upward direction away from the floor support surface while the food item is moving forward in the first travel lane; and then (c) forcing the leading edge portion of the food item rearward so that it overlies and contacts an upper portion of the primary body of the food item while the food item is moving forward. Other methods and devices cut the leading edge portion of the elongated product, that may be a meat product stuffed into a casing, before the product moves up an inclined ramp.

Abstract: The invention relates to a method of molding a cheese or milk product, wherein the method comprises: a) casting a melt of said product into at least one mold; b) cooling to cause at least a peripheral layer of the melt to congeal; c) reheating the mold(s) to soften a surface region of said peripheral layer; and d) unmolding the product.

Abstract: There is provided a method of and apparatus for forming a food by wrapping an inner material with an outer skin material, and the method of and apparatus for sealing the outer skin material more surely in a state where the inner material is disposed on the outer skin material. The food forming apparatus comprises a first shutter (1), a second shutter (2) disposed under the first shutter (1), and support means (6) disposed under the second shutter (2) wherein an operation start timing of the second shutter (2) subsequent to starting of the operation of the first shutter (1) is adjusted appropriately, and a position of the support member (60) is adjusted appropriately, thereby adjusting the amount of collection of the peripheral portion of the curst material (F), thereby wrapping an inner material (G) with the outer skin material (F) in response to the different sizes of the curst material (F) and the inner material (G), thereby surely forming the food.

Abstract: The present process relates to forming of precooked egg patties for future heating within a microwave oven for consumption as a portion of a food article. The process involves the initial step of acquisition of liquid whole eggs, liquid egg whites and/or liquid egg yolks mixed with leavening ingredients (a mix of an acid and a base) to create an egg patty with improved texture and appearance for use within a breakfast sandwich following initial cooking. The following ingredients may be added to further improve the product: non-fat dry milk, modified food starch, gums, and emulsifiers. The process in summary involves adding to liquid eggs leavening ingredients or agents and then cooking of the mixed eggs and leavening ingredients prior to the dissipation of the leavening ingredients to form an egg patty having improved appearance and a light and airy texture.

Abstract: The present invention relates to methods of preparing frozen confectionery articles methods for preparing a molded ice confectionery article by preparing a frozen ice confectionery composition including at least about 50 weight percent water in a solidifying environment and applying a pressure thereto to facilitate transport of the composition, continuously transporting or feeding the frozen ice confectionery composition at a sufficient temperature and pressure to transport it from the solidifying environment into a rotative distributor, delivering the pressurized frozen ice confectionery composition from the rotative distributor in substantially equal amounts to a plurality of paths, providing an amount of frozen ice confectionery composition sufficient to fill a mold on each path using a slidable nozzle, and discharging the sufficient amount of the frozen confectionery composition under a pressure greater than atmospheric pressure and under frozen conditions from the slidable nozzle into the mold to provide

Abstract: The invention provides methods and moulding devices for moulding three-dimensional products from a mass of foodstuff which is suitable for human consumption, in particular from a mass of meat, in particular chicken. The method comprises filling a mould cavity with a portion of the mass under the influence of a filling pressure exerted on the mass and for a filling period via a filling opening associated with the mould cavity, closing the filling opening of the mould cavity and holding the mass in the mould cavity for a fixing period. Then, the mould cavity is opened and the moulded product is removed from the mould cavity. The method uses fixing-pressure-exerting means which are designed to exert a fixing pressure which acts on the mass in the mould cavity after the filled mould cavity has been closed.

Abstract: A scoopable dough can be used to prepare cut biscuits, drop biscuits, dumplings, flat bread, crackers, pizza dough, doughnuts, fritters, hushpuppies, muffins, pastry crusts, coffee cake, quick bread, scones, cobbler-type crust, and the like. A scoopable dough can be formed into various shapes and thereafter stored at temperatures suitable for freezing and at temperatures suitable for refrigeration that includes flour, water, a protein supplement, a shortening, a humectant, and a leavening system encapsulated, and the scoopable dough has desirable viscoelastic properties. The various shapes of the scoopable dough can be in the form of individual single-serve units of dough that can be placed in an oven and baked without an intermediate thawing or proofing step.

Abstract: An improved, low-fat cereal product contains clusters of base cereal comprising crisp, friable cereal preferably principally or all crisp cereal comprised of crisp rice, flaked cereal and/or puffed cereal. The clusters are prepared by binding together a plurality of crisp cereal pieces by applying in sequence, liquid oil, dry binder mix and a liquid sugar mixture.

Abstract: There is provided a technique for producing sushi, in which the sushi body and the exterior kelp can be eaten together in the harmonized synergistic flavor and mastication feeling, the integral tight mastication feeling can be given by the trinity of kelp, sushi material and vinegared rice, and in addition, the delivery can be realized at ordinary temperature for a long period of time.

Abstract: The present invention is directed to a method and apparatus for forming a continuous sheet of a molten material with particularly viscous, sticky properties. This molten material may be moldable, plasticized or a food product such as cheese. More specifically, the invention includes a manifold that discharges the molten material in a continuous layer upon the surface of a casting belt. This manifold comprises a roller, a chamber with a hollow interior, at least one inlet and a drive mechanism.

Abstract: A food mold including one or more molding pockets, at least one of which includes a primary molding chamber and a secondary molding chamber pivotally or flexibly joined to the primary chamber for selective positioning of the secondary chamber in communication and alignment with the primary chamber to define a first mold configuration, and a second position wherein the secondary chamber is inverted into the primary chamber to define a second mold configuration substantially smaller than the first mold configuration.

Abstract: A food winding apparatus, system, and method of forming a rolled food item utilizing a slotted spool or cup and a push plate to eject the rolled food item from the spool. A food winding unit utilizes a motor to rotate a slotted spool. The leading end of a supported strip of food is detected by a sensor and directed into the slot of a spool. A micro-controller triggers a motor in response to the sensor signal to rotate and form a rolled food item after a predetermined number of rotations. An actuator is activated to displace an ejection plate to eject the rolled food item from the slotted spool. The winding unit can be integrated into a system including an extruder to deposit food onto support strips, a series of conveyors, and a rotary knife to cut the supported strip of food into predetermined lengths suitable for being rolled into a food item by the winding unit.

Abstract: The present invention of a method and device of making dough mixed with cooking oil, fruit and vegetable filling, more especially, a forward operation of making a dough chunk of a green onion crepe, is mainly characterized that it continuously provides a thin dough skin of a constant breadth and evenly spreads a layer of oil on the surface thereof; it evenly sprinkles a layer of fruit and vegetable filling on the surface of the layer of oil; it rolls the dough skin with layers of oil and filling into a continuous dough bar to be conveyed outwardly; it cuts the dough bar into a circular cylinder with ring-shaped oil and filling layers spread evenly therein; by virtue of the prevent invention, chunks of dough with evenly mixed shortening layers and the filling layers of fruit and vegetable are manufactured in mass production.

Abstract: A livestock feed supplement block including a molded base and a livestock feed supplement composition compressed into and extending upwardly from the base. The molded base includes a generally cylindrical wall having a radially inwardly extending annular shelf, and a generally circular floor that is integrally formed with the wall to define an upwardly open interior cavity. The floor of the base is configured and arranged to define a downwardly open channel, the opposite ends of the channel being defined by a pair of downwardly open notches in the wall, the channel having a center line disposed away from the center of the generally circular floor. A plurality of upwardly extending pins are located at intervals along the annular shelf of the wall.

Abstract: A device and procedure is suggested for portioning a piece of food in portions with a predetermined weight or predetermined thickness. The device has a pivotable insertion drum (1) arranged in a rotatable manner around its axis with at least one oblong insertion chamber (4) for inserting the piece of food. A knife (3) is arranged on the insertion drum (1) for cutting a portion located in the portioning chamber from the rest of the piece of food.

Abstract: A dough shell mold for use with a dough press having lower and upper platens with opposed working surfaces. The shell mold has a hub integral with or secured to the lower platen and a ring resting on the lower platen with a hole that mates with the hub. The ring includes an annular groove adjacent to the ring perimeter for producing a raised rim on the shell. In a second embodiment, the ring may have an inner ring mating with the hub and an outer ring around the inner ring. The junction of the rings is the annular groove. Another aspect of the present invention is a notch in the shell mold surface between the mold perimeter and annular groove. A spatula is inserted through the notch between the dough and upper platen to put downward pressure on the dough in order to prevent the dough from shrinking after the upper platen is raised.

Abstract: A manually operated dough press comprising a frame with a base and a housing, an upper platen having a working surface, and a lower platen attached to the base and having a working surface opposed to, substantially parallel to, and spaced from the upper platen working surface. The upper platen is attached to the lower end of a shaft that extends from the housing and mounted for reciprocating motion. A pair of mated interlocking components, one attached to the shaft and one attached to the housing, provide stability for vertical reciprocation. The drive mechanism includes a rack on the shaft interlocking component, a mating pinion fixed to an axle that is part of a handle that an operator uses to raise and lower the upper platen. Counterbalance for the upper platen/shaft is provided by a torsion spring assembly.

Abstract: The present invention teaches a process for making ready-to-eat, shaped rice products having a texture comprised of visible, fully-cooked rice grains joined together; said process utilizes three rice-cooking steps. In the first rice-cooking step, the rice grains are only partially-cooked inside the cooker at temperatures above 175 F. The still-cooking, partially-cooked rice grains together with some adhering cooking water are discharged from the cooker before the centers of the grains are fully-cooked and while the grains are still flowable. In the second rice-cooking step, said rice grains continue to cook in an enclosed conveyor with their own retained heat and water at temperatures above 175 F while the retained water from the grains' surfaces is absorbed into their centers. An important aspect of the present invention is that the rice grains become fully-cooked at about the time they are formed into shaped units.

Abstract: A method and apparatus for making a shaped confectionery product of Bingham plastic rheology by cold extrusion wherein particles of the confectionery product are fed between counter-rotating form rolls having depressions corresponding to the desired product shape. The particles are compacted and compressed between the form rolls and fuse together to exit with a thin web of material interconnecting the shaped confectionery product. The release of the product from the roll surface is aided by induced differential motion between the rolls.

Abstract: The present invention provides a kit (200) for producing a high quality sushi product with uniformity and at a high rate of production. The kit (200) includes a Nigiri Sushi mold (10, 110) and a California Sushi Roll apparatus (54, 154.) In a preferred embodiment, the kit (200) includes a traditional Japanese bento box (18,20) that houses both the Nigiri Sushi mold (10, 110) and California Sushi Roll (54, 154.) The Nigiri Sushi mold (10, 110) is made up of a mold (12, 112) having several indentations (28, 128) for supporting the preferred ingredients. The Nigiri mold (12, 112) is joined with the plate (14, 114) and is placed in the bottom half of the Japanese bento box (18) to form the lower portion of the Sushi kit (200) of the present invention. The apparatus (54, 154) used to form the California Rolls sits atop an inverted Nigiri mold (12, 112) with plate (14, 114) and includes a roller sheet (56, 156) that is flexibly attached to a base plate (64, 164.

Abstract: An extruder with two distinct food processing sections. The food-subtances are transproted in opposing directions, The device and the process have many advantages as, for example, a reduced friction within the extruder, reduced abrasion of the extruder and the gear-box, and reduced material requirement with respect to the propelling device.

Abstract: The invention relates to process and apparatus for creating shaped objects from incipiently gelling alginate or low-methoxy pectate sol in which the incipiently gelling sol is guided into cavities of a movable belt. V-shaped wiper blades can be used as guides. The sol is preferably fed onto the belt at a rate not greater than the volumetric feed rate of the cavities. The process and apparatus can be used to prepare such products as imitation fruit e.g. by incorporating pureed fruit in the incipiently gelling sol.

Abstract: A flexible mold made of silicone for confectionery, bread-making or the like, can be used in traditional ovens and microwave ovens. The tray has a stiffened edge preferably of metallic wire dipped in the silicone or of plastic or metallic frame structure, co-stamped or manually inserted into the edge. This improves handling, especially with liquid products, while keeping those flexibility features that make it easy to remove fragile contents from the oven and to deform and flatten it in order to store it in reduced space.

Abstract: A coating such as liquid milk chocolate is applied to articles such as confectionery bars. The bars are conveyed by conveyor under a curtain of liquid chocolate issuing through an outlet slot in a trough. A layer of air is caused to flow through the outlet slot in the trough so as to modify the flow characteristics of the curtain. The layer of air permits a curtain of even thickness to be achieved.

Abstract: A method of operating a multiple row molding apparatus provides greatly increased production of food patty machines. The method comprises the steps of providing a mold plate having front and back cavities in longitudinal and transverse alignment. When the mold plate is at a retracted position, multiple fill slots enable flow of the food product from a manifold simultaneously to all the cavities. At an extended position, all the patties are ejected simultaneously by a knockout mechanism. The fill slots may be either one long fill slot, or multiple short fill slots in communication with respective cavities. In a modified method, food product flows through a single fill slot and communicates only with the front cavities when the mold plate is in its retracted position. As the mold plate advances toward its extended position, the row of back cavities passes over the fill slot and enables the food product to flow into the back cavities.

Abstract: Potato-based food products tolerable by gluten-intolerant individuals and methods of making and using the same. In one aspect, potato-based food products are formed by methods that include the steps of: (a) heating a potato-based ingredient substantially free of gluten to a temperature of from about 130° F. to about 260° F. for sufficient time to allow said potato-based ingredient to be mashed; (b) mashing the potato-based ingredient for a sufficient amount of time for the ingredient to form a dough-like consistency; (c) shaping the potato-based ingredient into shaped pieces; and (d) heating the shaped pieces in an environment at a temperature of about 300° F. to about 500° F. for sufficient time to attain a potato-based food product having a hardened crust. The invention further encompasses filled food articles and packaged foods comprising potato-based food products according to the invention.

Abstract: An extruder die assembly and method for using same is disclosed which is designed for adaptation to a wide variety of commercial-grade extrusion devices common in the food industry. The extruder die assembly is inserted into an appropriate compartment within an extrusion device such that a first extrudate is directed down a coaxially aligned passageway within the forming section and combined with a fluid additive in the injection section whereupon the resulting food mass is compressed through a converging nozzle bore in the nozzle section to produce an extruded food product. The forming section and injection section are fabricated as a matching set. A novel food product is also disclosed. A known composition of a farinaceous food product is extruded through the extruder die assembly of the present invention to produce a flavored direct-expanded food product exhibiting enhanced flavor characteristics, but requiring no post-extrusion drying or seasoning process.

Abstract: An extruder die assembly and method for using same is disclosed which is designed for adaptation to a wide variety of commercial-grade extrusion devices common in the food industry. The extruder die assembly is inserted into an appropriate compartment within an extrusion device such that a first extrudate is directed down a coaxially aligned passageway within the forming section and combined with a fluid additive in the injection section whereupon the resulting food mass is compressed through a converging nozzle bore in the nozzle section to produce an extruded food product. The forming section and injection section are fabricated as a matching set. A novel feature of the invention is an injection nozzle which supplies fluid additives from an exterior pressurized source to a supply port formed in the extruder die assembly. The subject injection nozzle exhibits superior sealing qualities in conjunction with simplicity and flexibility.

Abstract: A method of making formed food products from food purees is disclosed. These products are ideal for use with children or adults who are unable to effectively chew their food due to age or illness. In this method, the food material is comminuted and mixed with relatively low levels of a lubricant/thickener and optionally flavoring or nutritional components (preferably after or while the food material is at a temperature of at least about 71° C.), transferred to a mold preferably in the shape of the original food product, and frozen. The food products made by this method are also disclosed.