Forming Rod, Strand, Sheet, Or Filament Patents (Class 426/517)
  • Patent number: 11352306
    Abstract: A calcium sulfate urea (UCS) fertilizer granule and methods for making and using the same are disclosed. The granule can include urea, calcium sulfate, and a calcium sulfate urea adduct. The granule can contain 33 wt. % to 40 wt. % elemental nitrogen, 2 wt. % to 5 wt. % elemental calcium, and 2 wt. % to 5 wt. % elemental sulfur.
    Type: Grant
    Filed: July 19, 2018
    Date of Patent: June 7, 2022
    Assignee: SABIC GLOBAL TECHNOLOGIES B.V.
    Inventors: Andrew George Kells, Mohamed Akasha M. Khaleel
  • Patent number: 10787626
    Abstract: A system and method for the separation of nut or seed oil from shelled nuts or seeds are disclosed. The method comprises the grinding of shelled nuts or seeds and at least one carbohydrate for a length of time sufficient to promote nut or seed oil separation, leaving behind defatted nut or seed dough that can be further processed into a food product such as snack bar or nut milk. A system for the separation of nut or seed oil from shelled nuts or seeds comprises sources for both shelled nuts or seeds and at least one carbohydrate, and a grinding unit comprising at least one movable member, optional stationary member, and a vessel.
    Type: Grant
    Filed: September 22, 2017
    Date of Patent: September 29, 2020
    Assignee: Sonoita Pecan Company, LLC
    Inventor: Fletcher G. Green
  • Patent number: 9185876
    Abstract: A method and system for homogenizing a fibrous, viscous food mass 1, in particular pasta filata, such as mozzarella, for example, wherein a feed quantity of the food mass 1 is initially fed continuously to a homogenizing device comprising a container, wherein in a subsequent step the food mass 1 exiting an outlet gap of the container is fed to a shaping and/or cooling device disposed underneath the container, wherein the shaping and/or cooling device forms a filling gap between two rollers, each of which, in particular, is equipped with a belt, and shapes the food mass 1 into a food strip, wherein the outlet gap of the container is oriented at least substantially parallel to the filling gap, wherein the opening width of the outlet gap 5 and/or the feed quantity are set such that the food mass located in the container can settle for the purpose of homogenization, wherein the fibers of the food mass entering the filling gap are aligned substantially in the processing direction.
    Type: Grant
    Filed: July 18, 2011
    Date of Patent: November 17, 2015
    Assignee: Hochland SE
    Inventors: Dieter Kuhn, Oskar Milz, Andreas Mueller
  • Publication number: 20150110938
    Abstract: A thickness control system for a high speed tortilla sheeting machine can adjust a pinch point gap between a pair of sheeting rollers to maintain a generally uniform thickness of the produced “masa” (i.e., corn dough) sheet. The sheeting machine can include a pinch point gap adjustment device which guides at least one of the rollers through an arcuate path to thereby adjust a magnitude of the pinch point gap. The controller can direct one or more actuators to change the position of the roller along the archive path to thereby change the distance between the two sheeting rollers as desired to produce a masa sheet at the desired preset thickness.
    Type: Application
    Filed: June 2, 2014
    Publication date: April 23, 2015
    Applicant: J.C. FORD COMPANY
    Inventors: Scott D. Ruhe, Peter A. Scherz
  • Patent number: 8944798
    Abstract: A gas assisted co-extrusion apparatus includes a co-extrusion die in communication with an extruder. A nozzle that is defined by a bore in the co-extrusion die extends about a nozzle axis to a nozzle exit of the co-extrusion die. An injector extends through the bore of the co-extrusion die along the nozzle axis. The injector and nozzle together form a dough into a rope that is tubular with a wall portion and an inner cavity surrounded by the wall portion as the dough is extruded out of the nozzle exit and about the injector. A compressed gas source provides a compressed gas out of an injector outlet and into the inner cavity of the rope to radially stretch the wall portion of the rope as the rope is dispersed from the injector. The co-extrusion die is spaced from the extruder to define a void therebetween. A delivery system delivers an entrainable material to the compressed gas in a pipe. The pipe is connected to an injector inlet of the injector in the void.
    Type: Grant
    Filed: June 16, 2011
    Date of Patent: February 3, 2015
    Assignee: Kellogg Company
    Inventors: Norbert Gimmler, Helbert David Almeida Dominguez, Charles Bernath, Charles A. Smith, Penny Engle
  • Patent number: 8936822
    Abstract: The present invention relates to a process for manufacturing an animal feed or a foodstuff, comprising the steps of (i) preparing at least one first stream of material and at least one second stream of material, (ii) dispersing the second stream of material in the first stream of material in a laminar fashion in a device for at least partially incompletely blending the first and second streams of material, so that the second stream of material is distributed in the first stream of material preferably in the form of droplets ranging in size from 0.3 mm to 8 mm, (iii) discharging the first stream of material containing the second stream of material in the form of droplets through a nozzle, and (iv) solidifying the first stream of material containing the second stream of material in the form of droplets.
    Type: Grant
    Filed: June 20, 2007
    Date of Patent: January 20, 2015
    Assignee: Mars, Inc.
    Inventor: Johannes P. Schlebusch
  • Patent number: 8926308
    Abstract: A dough extruder is disclosed that is configured to provide a continuous dough rope suitable for cracker products using a straight extended low friction compression chamber and a die plate oriented substantially perpendicular to a laminar flow of the dough. In one embodiment, the extruder can have a compressive force sufficient to extrude a plastic mass in a laminar flow in the range of about less than 120 psi; a compression chamber providing for an interior coefficient of friction in the range of about 0.2 and 0.35; and a die plate horizontally aligned with the longitudinal axis of the compressive force.
    Type: Grant
    Filed: April 13, 2011
    Date of Patent: January 6, 2015
    Assignee: Intercontinental Great Brands LLC
    Inventors: Mihaelos Nicholas Mihalos, Chris E Robinson, Jack Kitchell
  • Patent number: 8916223
    Abstract: Packaged food articles comprise at least one shaped food product disposed within sealed moisture resistant packaging. The shaped food products include an axially aligned center piece or rod as a core portion and at least one string wrapped around the periphery of the core piece. The shaped food piece is fabricated from a pliable or plastic food composition such as a sweetened intermediate moisture fruit or confection such as licorice. The center piece can be provided with a multiplicity of fins extending longitudinally about the exterior periphery of the core piece. The coiled string is peelably removable from the core piece. The combination of core piece and coiled string provide a child oriented wholesome food of enhanced play value. Methods for preparing the shaped food product are described.
    Type: Grant
    Filed: November 15, 2005
    Date of Patent: December 23, 2014
    Assignee: General Mills, Inc.
    Inventors: Laurie Burgess, Jennifer M. Maack, Thomas Luehrs
  • Patent number: 8876519
    Abstract: An apparatus for the knotting of a dough strand into a desired form, particularly for the knotting of a dough strand into a pretzel form, wherein the dough strand subject to stretching of the dough strand length is knotted around a form element that provides the desired form for a dough strand with larger starting length than the actual length of the dough strand and/or the desired form with an increased form size, whereupon the form element that establishes the desired form is removed, at least partially, so that the dough strand that was placed into the desired form contracts into a final size.
    Type: Grant
    Filed: May 10, 2012
    Date of Patent: November 4, 2014
    Assignee: Fritsch GmbH
    Inventor: Udo Bernhardt
  • Publication number: 20140314914
    Abstract: Press machine for producing mozzarellas having a substantially two-dimensional geometry, comprising a station for sorting preformed balls of mozzarella and obtained with a milk-based paste and a press station for shaping said preformed mozzarella balls in pieces of mozzarella having a substantially two-dimensional geometry, said press station comprising an alveolar plane defining at least one alveolar seat suitable for at least one of said preformed balls of mozzarella and coming from said sorting station, also comprising at least one pressing element that is mobile between a resting position, wherein said pressing element is located distant from said alveolar plane for arranging said preformed ball of mozzarella in said alveolar seat, and a pressing position, wherein said pressing element is located above said alveolar seat for pressing said preformed ball of mozzarella. Furthermore, a production process using the above press machine for producing mozzarella having a substantially two-dimensional geometry.
    Type: Application
    Filed: June 2, 2014
    Publication date: October 23, 2014
    Applicant: GRANAROLO S.P.A.
    Inventor: Fabrizio Spadon
  • Patent number: 8852662
    Abstract: A string cheese-forming machine provides for extrusion of cheese into control volumes, for example, implemented with tubes each movably blocked with a piston having a stop. Complete filling of each tube is detected before ejection of the cheese from the tubes is undertaken, thereby ensuring consistent product volume and weight.
    Type: Grant
    Filed: October 24, 2011
    Date of Patent: October 7, 2014
    Assignee: Johnson Industries International
    Inventors: Gary Nesheim, Grant L. Nesheim, Peter F. Nelles
  • Patent number: 8846124
    Abstract: A method for forming a pressed, baked food product including providing a dough intermediate puck. The dough intermediate puck is processed through a first, compression station that applies a compression force and heat to the dough intermediate puck, resulting in a pressed puck. The pressed puck is processed through a second, dwell and heating station that contacts opposing major surfaces of the pressed puck in a manner allowing the pressed puck to naturally rise and applies heat to the puck, resulting in a pressed, at least partially-baked, food product. The above steps are characterized by continuous movement of the puck from an upstream end of the first station to a downstream end of the second station. In one embodiment, residual heat from the first station is applied in the second station.
    Type: Grant
    Filed: June 22, 2005
    Date of Patent: September 30, 2014
    Assignee: General Mills, Inc.
    Inventor: Thomas E. Heinzen
  • Patent number: 8827682
    Abstract: The invention concerns a mould for a food product, comprising at least one shell (302a, 302b) having a marking zone consisting of a plurality of ribs (402, 406) intersecting one another, said mould being characterized in that each rib (402, 406) has an edge (404, 408) having a sharp ridge oriented towards the inside of the mould in order to mark the food product during preparation thereof in said mould and in that said or each shell (302a, 302b) has, at the ends thereof, a recess (314, 414) intended to form, with the recesses (314, 414) of the other shells constituting the mould, a hollow (312, 412) that extends from the inside of the mould and in the direction of the outside of the mould.
    Type: Grant
    Filed: September 20, 2011
    Date of Patent: September 9, 2014
    Assignee: Armor Inox
    Inventors: Olivier Marquet, Bernard Cadoret
  • Patent number: 8808780
    Abstract: An apparatus (1) for making shaped food chip products (2) including hotplates (3) (4) that are arranged in such way that, when in use, food snacks are hold between the hotplates and where at least one hotplate surface is covered with a steam permeable membrane (5). Also a method for making food chip product (2) including feeding slices of food in a monolayered between hotplates (3, 4) where at least one of the hotplate surfaces pressing on the food snack is covered with a membrane (5) that guidance the steam away.
    Type: Grant
    Filed: July 29, 2011
    Date of Patent: August 19, 2014
    Inventor: Anders Fredlund
  • Publication number: 20140220187
    Abstract: The present invention provides a method of forming an edible animal chew comprising the steps of (a) extruding an edible composition; followed by (b) contacting the extrudate with a plurality of post-form rollers, at least one of said post-form rollers exhibits an undulated surface and contacts the extrudate with said undulated surface, the undulated surface comprising a plurality of nodules for imparting undulations onto the extrudate surface, wherein at least some of the nodules have an elongate shape and are offset at an angle to the rotation direction of the post-form roller, said elongate shapes being oriented in two or more different directions.
    Type: Application
    Filed: July 13, 2012
    Publication date: August 7, 2014
    Applicant: MARS INCORPORATED
    Inventor: Alicia Essler
  • Patent number: 8794959
    Abstract: A completely disposable cooking apparatus used for filling and decorating of foods, that is a one-piece disposable construction, comprising a one-piece, funnel-shaped bag with a soft side wall, having an open first end at the “top” or wider end of the funnel through which food material can be inserted into the bag and a closed second end at the “bottom” or narrow end of the funnel, with an integral, malleable, conical shaped, discharge orifice (also sometimes referred to as a nozzle or a tip). The orifice has serrations or ridges extending inwardly from the internal wall of the orifice, running longitudinally or parallel to the cone axis for all or a part of the length of the orifice. The orifice can either be initially closed or manufactured with a small opening or hole. The orifice is made of a material so that it is capable of being cut at any point along its longitudinal axis to yield an exit opening or hole with a desired size. Regardless of the point of cut, i.e.
    Type: Grant
    Filed: July 15, 2011
    Date of Patent: August 5, 2014
    Inventors: Brenda Marie Grimes, Charles Wilson Grimes
  • Patent number: 8790110
    Abstract: A completely disposable cooking apparatus used for preparing, filling assembling and decorating of foods, that is a one-piece disposable construction, comprising an elongated bag with a soft side wall, an open first end through which food material can be inserted into the bag and a second end that is closed by a tapered discharge orifice (also sometimes referred to as a nozzle or a tip). The orifice has a first end in contact with the second end of the bag and a distal end away from the bag. The cross-sectional area of the orifice at the first end is greater than the cross-sectional area of the orifice at the distal end. The orifice is made of a material so that it is capable of being cut at any point along its longitudinal axis to yield an exit opening or hole with a desired size.
    Type: Grant
    Filed: February 6, 2012
    Date of Patent: July 29, 2014
    Inventors: Brenda M. Grimes, Charles Grimes
  • Patent number: 8790736
    Abstract: The present invention discloses a snack food product having savory granola clusters that is rich in whole grains, fibers and nuts, designed to provide a satisfying snack between meals or in place of a meal.
    Type: Grant
    Filed: October 1, 2012
    Date of Patent: July 29, 2014
    Assignee: Frito-Lay North America, Inc.
    Inventors: R. Todd Smith, Alex Tipton
  • Patent number: 8703226
    Abstract: A method improving the textural attributes of baked snack foods. The method comprises mixing ingredients, extruding the ingredients to form a collet, hydrating the collet with a hydrating fluid to form a hydrated collet, and baking the hydrated collet. The hydrating fluid can comprise water, oil, a surfactant, an emulsifier, and mixtures thereof. In one embodiment the baking comprises utilizing an impingement oven. The method discussed herein more resembles the taste and texture of a fried product than does prior art baking methods.
    Type: Grant
    Filed: October 14, 2010
    Date of Patent: April 22, 2014
    Assignee: Frito-Lay North America, Inc.
    Inventors: Eugenio Bortone, Ximena Quintero-Fuentes, V. N. Mohan Rao, William Cartwright Weller
  • Publication number: 20140093635
    Abstract: The present invention discloses a snack food product having savory granola clusters that is rich in whole grains, fibers and nuts, designed to provide a satisfying snack between meals or in place of a meal.
    Type: Application
    Filed: October 1, 2012
    Publication date: April 3, 2014
    Applicant: FRITO-LAY NORTH AMERICA, INC.
    Inventors: R. Todd Smith, Alex Tipton
  • Patent number: 8679563
    Abstract: A sheeter includes an internally grooveless front roller, a rear roller configured to rotate counter to the front roller, a partially spiraled stripper wire coupled across the front roller, and a conveyer belt connected to a proximal conveyer roller and a distal conveyer roller. The conveyer belt includes a landing zone configured to prevent damage to a received product. The conveyer belt includes a raised portion adjacent to the proximal end and flat portion towards the distal end.
    Type: Grant
    Filed: April 5, 2013
    Date of Patent: March 25, 2014
    Assignee: Casa Herrera, Inc.
    Inventor: Michael L. Herrera
  • Patent number: 8642104
    Abstract: A method of producing a confectionery product includes the steps of: a) depositing at least one confectionery mass by allowing it to flow into a mold, b) depositing at least one particulate material in and/or on the confectionery mass; and c) repeating at least step a) at least once.
    Type: Grant
    Filed: July 21, 2008
    Date of Patent: February 4, 2014
    Assignee: Kraft Foods R&D, Inc.
    Inventors: Melis Abylov, Dieter Stephan Simbuerger, Juraj Durco
  • Publication number: 20130309378
    Abstract: An invention directed to the production of processed or cooked cheese by concurrently and continuously portioning, pulling to stretch, molding and cooling to set said cheese through a series of interconnected tunnels casted within two overlaying rotating belts. The overlaying belts having a series of grooves with negative dimension of a desired cross sectional shape for molding purposes. The two belts overlay each other such that the grooves combine to form a continuing tunnel along the length of the two belt assembly. Cheese is pulled into and through each tunnel wherein a given amount of pressure and cooling affect is applied. Released cheese ribbons of molded shape are ready for immediate packaging and storage.
    Type: Application
    Filed: March 15, 2013
    Publication date: November 21, 2013
    Inventor: Daniel R. Lindgren
  • Patent number: 8535745
    Abstract: Apparatus, systems and methods are disclosed for manufacturing slices of sausages that appear to have been cut from a conventional round sausage log at an angle.
    Type: Grant
    Filed: February 28, 2011
    Date of Patent: September 17, 2013
    Assignee: Del Monte Corporation
    Inventors: Davor Juravic, Yomayra Alvarez, Oscar Ortiz, Dwayne P. McDowell, II, Geoffrey Chase Thornhill, Mark P. Donatucci, Franjo Baltorinic
  • Publication number: 20130224353
    Abstract: Apparatus and methods for fabricating food items include extruding a first hot plastic food mass through multiple passages and co-extruding a second hot plastic food mass through a feed stem received in each of the multiple passages and through nozzles. Each nozzle includes a first portion in communication with the feed stem but not the passage and a second portion in communication with the passage but not the feed stem. The nozzles are rotatable in gearing relation with the drive gear of a servomotor. The co-extruded ropes are conveyed at a linear speed rate less than or equal to the discharge speed from the nozzles, cooled, and cut into individual pieces in the form of peelably separable strands.
    Type: Application
    Filed: March 18, 2013
    Publication date: August 29, 2013
    Applicant: General Mills, Inc.
    Inventor: General Mills, Inc.
  • Publication number: 20130209641
    Abstract: A food cooking apparatus comprising: a bottom continuous belt, the bottom continuous belt comprising a plurality of bottom channels on the outer surface of the belt; a top continuous belt, that meshes with the bottom continuous belt along a belt mesh length, the top continuous belt comprising a plurality of top channels on the outer surface of the belt such that at the belt mesh length, each pair of adjacent top and bottom channels form a cooking volume, where the cooking volume has a cooking surface that is configured to generally completely abut the outer surface of a food located in the cooking volume; where the food cooking apparatus is configured to rotate the top continuous belt and bottom continuous belt and the food remains in the cooking volume for such time that the food is suitably cooked when it leaves the bottom continuous belt.
    Type: Application
    Filed: February 2, 2013
    Publication date: August 15, 2013
    Inventor: Leszek Kot
  • Patent number: 8507026
    Abstract: Apparatus, systems and methods are disclosed for manufacturing semi-moist meatballs. An illustrative embodiment provides a method of manufacturing generally spherical pet treats comprising: (a) providing a ground mix of proteinaceous material, flavor enhancers and preservatives to a portioning device that divides said mix into smaller portions of roughly uniform volume, (b) placing said portions on a first belt of a first conveyor moving at a first speed in a longitudinal direction, (c) periodically pressing said portions with a second belt of a second conveyor, where said second belt operates in a plane at a height above, and substantially parallel to, said first belt, said second belt moving at a second speed in substantially the same longitudinal direction as said first belt, while also oscillating back and forth in a lateral direction that is at an angle to said longitudinal direction, such that said portions are transformed into generally spherical shapes.
    Type: Grant
    Filed: February 28, 2011
    Date of Patent: August 13, 2013
    Assignee: Del Monte Corporation
    Inventors: Davor Juravic, Yomayra Alvarez, Oscar Ortiz, Dwayne P. McDowell, II, Geoffrey Chase Thornhill
  • Publication number: 20130202773
    Abstract: A food bar has a first end and a second end, and a length defined from the first end to the second end. The food bar comprises a plurality of strands of foodstuff, and at least one strand extends from the first end to the second end. In one aspect, the foodstuff is chocolate, and at least one of the strands of chocolate is convoluted. In a second aspect, at one of the strands of foodstuff is transversely convoluted. Also provided are methods for making the food bar.
    Type: Application
    Filed: June 22, 2011
    Publication date: August 8, 2013
    Applicant: CADBURY UK LIMITED
    Inventor: Andrew Bufton
  • Patent number: 8500428
    Abstract: A machine for making cotton candy includes a shell, a sugar-spinning unit and a scraping unit. The sugar-spinning unit includes a heater located in the shell for heating and melting sugar, a bowl located around the heater, a lid located on the bowl, and a primary motor for spinning the heater and the bowl to spin the molten sugar. The scraping unit includes a holder located in the shell, a stopper connected to the holder, a lever pivotally connected to the holder, a first scraper attached to the lever, a second scraper pivotally connected to the holder, a hook connected to the second scraper, a spring for connecting the lever to the second scraper, a difference motor, and a crank including an end connected to a mandrel of the difference motor and an opposite end connected to a pin movably inserted in a slot defined in the lever.
    Type: Grant
    Filed: November 17, 2010
    Date of Patent: August 6, 2013
    Inventor: I-Chiang Yang
  • Publication number: 20130196024
    Abstract: Medical foods containing glycomacroprotein and additional supplemented amounts of arginine, leucine, and optionally other amino acids, such as tyrosine, are disclosed. The medical foods can be used to provide the complete protein requirements for patients having metabolic disorders such as phenylketonuria.
    Type: Application
    Filed: March 12, 2013
    Publication date: August 1, 2013
    Applicant: WISCONSIN ALUMNI RESEARCH FOUNDATION
    Inventor: WISCONSIN ALUMNI RESEARCH FOUNDATION
  • Publication number: 20130171299
    Abstract: The present invention relates to a confectionery composition comprising an at least partially convoluted or rolled sheet of a confectionery material having at least one capillary disposed therein, wherein the composition has a longitudinal axis which extends along the convolutions or axis of rolling and the at least one capillary runs parallel, perpendicular or at an inclined angle relative to the longitudinal axis of the product. The present invention also relates to a method of production of the same.
    Type: Application
    Filed: March 23, 2011
    Publication date: July 4, 2013
    Inventors: Peter Clarke, Sarah Marshall, Clive Richard Thomas Norton
  • Publication number: 20130156919
    Abstract: A method and device for introducing a visible ingredient 7, 12 into the surface of a food present as a flowable mass, in particular a hot processed cheese 1, wherein the flowable mass of the food without the ingredient added is fed into the roller gap between a guide roller 2 and a calibration roller 3 disposed parallel thereto, and is shaped into a food strip having a defined thickness, wherein the food strip is sprinkled on one side with the ingredient 7 by way of a sprinkling device 5 downstream of the roller gap while lying on the guide roller 2, wherein the food strip 4, which has been sprinkled on one side, is fed to a further roller gap, which is formed between the guide roller 2 and a pressure roller 8, wherein the ingredient 7 is pressed into the surface via the pressure roller 8 and wherein the food strip is cut into individual slices, in particular after cooling.
    Type: Application
    Filed: July 19, 2011
    Publication date: June 20, 2013
    Applicant: Hochland SE
    Inventor: Sebastian Schmidt
  • Publication number: 20130122170
    Abstract: An apparatus (1) for making shaped food chip products (2) comprising hotplates (3) (4) that are arranged in such way that, when in use, food snacks are hold between the hotplates and where at least one hotplate surface is covered with a steam permeable membrane (5). Also a method for making food chip product (2) comprising feeding slices of food in a monolayered between hotplates (3, 4) where at least one of the hotplate surfaces pressing on the food snack is covered with a membrane (5) that guidance the steam away.
    Type: Application
    Filed: July 29, 2011
    Publication date: May 16, 2013
    Inventor: Anders Fredlund
  • Patent number: 8440251
    Abstract: Improved doughs containing dehydrated potato products, food products made from said doughs, and the methods for making the same are disclosed. Although the improved doughs contain non-ideal dehydrated potato products, processing efficiency and finished product quality are comparable to that of finished products made with doughs containing dehydrated potato products having from 40% to 60% broken cells and from 16% to 27% free amylose.
    Type: Grant
    Filed: June 1, 2011
    Date of Patent: May 14, 2013
    Assignee: Kellogg North America Company
    Inventors: Maria Dolores Martinez-Serna Villagran, Anthony John Boiano
  • Publication number: 20130115354
    Abstract: A method and system for homogenizing a fibrous, viscous food mass 1, in particular pasta filata, such as mozzarella, for example, wherein a feed quantity of the food mass 1 is initially fed continuously to a homogenizing device comprising a container, wherein in a subsequent step the food mass 1 exiting an outlet gap of the container is fed to a shaping and/or cooling device disposed underneath the container, wherein the shaping and/or cooling device forms a filling gap between two rollers, each of which, in particular, is equipped with a belt, and shapes the food mass 1 into a food strip, wherein the outlet gap of the container is oriented at least substantially parallel to the filling gap, wherein the opening width of the outlet gap 5 and/or the feed quantity are set such that the food mass located in the container can settle for the purpose of homogenization, wherein the fibers of the food mass entering the filling gap are aligned substantially in the processing direction.
    Type: Application
    Filed: July 18, 2011
    Publication date: May 9, 2013
    Applicant: HOCHLAND SE
    Inventors: Dieter Kuhn, Oskar Milz, Andreas Mueller
  • Patent number: 8389038
    Abstract: A method and apparatus for preparing a jerky food product. The method comprises: (a) preparing a raw meat to obtain a moldable meat dough; (b) contacting at least a portion of the meat dough with a jerky mold apparatus having a pre-determined geometric configuration, wherein a plurality of sectors are spatially separated and defined by supported partitions arranged in a pre-determined pattern; (c) causing at least one of the partitions of the jerky mold to impale the meat dough to dispose portions of the meat dough into at least one of the sectors, thus separating the meat dough into a plurality of meat segments having a size and shape corresponding to that of the sectors; (d) removing the meat segments from the jerky mold; and (e) treating the meat segments to produce a plurality of jerky pieces.
    Type: Grant
    Filed: January 18, 2011
    Date of Patent: March 5, 2013
    Assignee: Wind River Jerky Corporation
    Inventor: Antone Pivik
  • Publication number: 20130004632
    Abstract: The present invention pertains to a method for producing a reticulate dairy based product, comprising subjecting a dairy based product to an extrusion to obtain multiple individual threads of the dairy based product and structuring said multiple individual threads of the dairy based product to obtain a reticulate dairy based product. Moreover the present invention pertains to a reticulate dairy based product obtainable by this method and to a reticulate dairy based product comprising a coherent network of multiple entangled individual threads of a dairy based product.
    Type: Application
    Filed: March 14, 2011
    Publication date: January 3, 2013
    Applicant: ARLA FOODS AMBA
    Inventors: Christina Carøe, Jens Jørgen Søgaard Kristensen, Kathrine Købke, Klaus Juhl Jensen, Lisbeth Bjerre Knudsen
  • Patent number: 8334005
    Abstract: A method for the continuous production of sandwich baked goods having a high volume of filler includes conveying a bottom base cake, detecting the position of the base cake, and extruding a filler through a die aperture to form a ribbon in response to the detection of the position of the bottom base cake. In response to detection of the base cake, a signal or timing mechanism may activate a guillotine knife or blade to open the die aperture to allow filler to be deposited on the bottom base cake and to close the die aperture to sever or cut the ribbon to a predetermined dimension. The severing prevents further flow of the filler through the die aperture until the next bottom base cake is detected and the die aperture is again opened to allow filler to be deposited on the next bottom base cake.
    Type: Grant
    Filed: November 14, 2008
    Date of Patent: December 18, 2012
    Assignee: Kraft Foods Global Brands LLC
    Inventors: Chris E. Robinson, Theodore N. Janulis, Mihaelos Nicholas Mihalos
  • Publication number: 20120288613
    Abstract: A method and apparatus for forming pressed food products can utilize up to 98% chicken breast meat in high profit margin products. Breast meat is marinated and then extruded into a slab which is then frozen and shaped into a plank. The plank is sliced into unit portions which are then pressed into shaped portions with a preferred, or other, press. One preferred press linearly reciprocates unit portions into the press. This or another preferred press imparts three dimension exterior shape to the pressed food products.
    Type: Application
    Filed: June 11, 2012
    Publication date: November 15, 2012
    Inventors: James E. Mauer, Benedict DiGerlando
  • Patent number: 8309157
    Abstract: A flexible, strip-shaped food product is made by comminuting substantially frozen meat and heating the comminuted meat to at least partially denature the meat proteins and cooling the cooked meat. About 4% by weight to about 45% by weight of wheat flour is admixed with the cooked meat, along with other ingredients, to form a dough. Use of the wheat flour unexpectedly increases tensile strength of the dough and products baked from the dough, and maintains flexibility of the strip-shaped food products over an extended period of time. Cooking of the meat in the presence of salt unexpectedly increases water activity of the pieces, resulting in a product that has a skin and a moist middle, while maintaining tensile strength. The dough is rotary-molded into strip-shaped pieces. The rotary mold may have angled die cups. The strip-shaped dough pieces are then baked and dried.
    Type: Grant
    Filed: September 27, 2007
    Date of Patent: November 13, 2012
    Assignee: Del Monte Corporation
    Inventors: Robert Lombard, Kenchu Tham, Haitao Ni, Paul Ziemba, Harry Levine
  • Publication number: 20120276249
    Abstract: Cocoa nuggets and methods for their manufacture are disclosed. The nuggets are formed by providing a dough including, on a dry basis, at least 30% by weight cocoa powder, the dough having a moisture content of at least 10% to about 52% by weight. The dough is processed into nuggets having a moisture content of not greater than about 15% by weight. The nuggets can be crunchy or chewy and can be used as an ingredient such as an inclusion or a topping for food products in order to increase antioxidant levels and the method of creating the nuggets results in minimal loss of antioxidant capacity as a result of processing.
    Type: Application
    Filed: April 27, 2012
    Publication date: November 1, 2012
    Applicant: THE HERSHEY COMPANY
    Inventor: Xiaoying WANG
  • Patent number: 8293308
    Abstract: A method for producing wafers by extrusion comprising the steps of a. Preparing an ingredient mix b. Feeding the mix in an extruder and cooking the mix c. Extruding the cooked mix such that an extruded and expanded non-planar structure is formed d. Unfolding the structure to give a large extruded sheet e. Subjecting the extruded sheet to stretching/pulling f. Adjusting the sheet in order to obtain a desired thickness g. Drying the sheet h. Separating the sheet into wafers of desired dimensions The invention also relates to the wafers thus produced and to a wafer production line.
    Type: Grant
    Filed: September 10, 2007
    Date of Patent: October 23, 2012
    Assignee: Nestec S.A.
    Inventors: Christophe Dautremont, Rodolfo De Acutis, Hugo Piguet
  • Patent number: 8287268
    Abstract: A device for producing a high density compact livestock feed from a loose granular material according to various embodiment can include a source for supplying a loose granular material to be treated. A series of successive treatment zones comprises a heating zone, a compression zone, and a cooling zone. The heating zone comprises at least one heater and at least one screw compression dryer configured to receive the loose granular material to be treated for drying. Rotation of the screw transfers the treated material to the compression zone. The compression zone comprises a compression chamber for compacting the treated material to form a high density compact body. The treated material is pressed through the compression chamber while a two-dimensional cross-section compression is applied to the treated material. The cooling zone comprises a cooling unit for cooling the high density compact body received from the compression zone.
    Type: Grant
    Filed: April 16, 2012
    Date of Patent: October 16, 2012
    Inventor: Michael R. Thomas
  • Publication number: 20120258226
    Abstract: An inventive solution directed to the production of pasta filata type cheese, such as mozzarella, provolone and blends thereof by concurrently and continuously pulling, stretching, cooling and molding cheese through a series of channels, preferably elongated in nature, having enclosed cavities of particular negative dimension for molding purposes. The cheese is cooled by indirect heat transfer through thermal conductive walls of the elongated channels. The cheese is allowed to set as it is formed within the cooling and molding channels. As the cheese is pulled through and out of the distal end of the elongated channels, the series of released cheese ribbons are combined and pulled through a second series of compression channels by which multiple ribbons are compressed together to form larger laminated strips ready for immediate packaging, storage or further processing.
    Type: Application
    Filed: March 21, 2012
    Publication date: October 11, 2012
    Inventor: Daniel Lindgren
  • Publication number: 20120237665
    Abstract: A method of producing a heat resistant chocolate confectionery product is disclosed. The method provides for such products to be made without the addition of water and which can be made with traditional chocolate making ingredients to yield a dough. The dough retains its shape above the melting point of fats in the product, while the product still retains a flavor and mouthfeel comparable with chocolate made by traditional methods.
    Type: Application
    Filed: March 16, 2012
    Publication date: September 20, 2012
    Applicant: THE HERSHEY COMPANY
    Inventors: Xiaoying WANG, Julie HICKEY
  • Patent number: 8241686
    Abstract: A system (50) is provided for the production of elongated comestible products such as hot dogs, without the use of traditional casings. The system (50) includes a circular pattern of arrays (92) of elongated, open-ended, extruded synthetic resin cooking tubes (94, 96) within a rotatable cylindrical heating drum or housing (70). The tube housing (70) and arrays (92) are incrementally rotated and at each stop position certain of the tubes (94, 96) are filled with portions of meat emulsion (590) and alternating plugs (208), while previously filled tubes (94, 96) containing cooked product are unloaded, and other unfilled tubes are internally coated with a lubricant (e.g., a mixture of lecithin and vegetable oil). Energy exchange media such as hot water and/ or steam are used within the housing to continuously cook the emulsion portions within the tubes (94, 96) to the desired extent.
    Type: Grant
    Filed: February 10, 2010
    Date of Patent: August 14, 2012
    Assignee: Marlen International, Inc.
    Inventors: Richard Powers, Adam E. Anderson, Paul Hardenburger
  • Patent number: 8210839
    Abstract: The invention provides a new method and apparatus for making multicolor gelatin ribbons and softgel capsules is provided which uses a modification of the gelatin spreader boxes by incorporating especially designed pipelines that are bifurcated with a tee.
    Type: Grant
    Filed: September 27, 2004
    Date of Patent: July 3, 2012
    Assignee: Procaps SA
    Inventor: Juan Pablo Manotas Dugand
  • Publication number: 20120148724
    Abstract: A confectionery composition comprises a convoluted chocolate sheet having fold lines arranged generally along a first direction and having at least one region of weakness. The or each region of weakness extends along the full width of the chocolate sheet substantially in a single plane transverse to the first direction. Also provided are scraper blades for removing chocolate from a roller to form a chocolate sheet, and apparatus and methods for producing the confectionery composition described.
    Type: Application
    Filed: May 18, 2010
    Publication date: June 14, 2012
    Applicant: CADBURY UK LIMITED
    Inventors: Vincent Dolan, Eoin Martin Foster, Caroline Foster
  • Publication number: 20120141635
    Abstract: A confectionery product comprises first and second confectionery mass layers arranged in contact with each other as a laminate. At least one of the inner surfaces of the first and second confectionery mass layers is provided with at least one depression, and preferably a plurality of depressions arranged in a regular two-dimensional array. The inner surfaces of the confectionery mass layers define at least one pocket in the confectionery product, the or each pocket being located in an area corresponding to a respective depression. The pockets may provide aeration on a macro scale, and they may be at least partially filled with a liquid, semi-solid or solid material.
    Type: Application
    Filed: December 21, 2009
    Publication date: June 7, 2012
    Applicant: NESTEC S.A.
    Inventors: Monica Christina Valdez, Adrienne Holmes, John David Wood, Marcel Aebi, Sandhya Sridhar
  • Patent number: 8178143
    Abstract: The invention generally relates to the meat industry, specifically it relates to meat products which are firstly intended for pets, in particular for cats and dogs, or other domestic animals whose feeding diet includes natural meat and, more specifically the invention relates to a food product simulating natural meat chunks or pieces and a method for producing same. The disclosure of the invention provides for a food product having pieces simulating a piece of natural meat, wherein one of the surfaces of each piece has a distinctly defined structure similar to the striated muscle fiber structure of natural meat. The disclosure of the invention provides also a method for producing such food product.
    Type: Grant
    Filed: March 18, 2008
    Date of Patent: May 15, 2012
    Assignee: Obschestvo S Organichennoy Otvetstvennost Ju “MARS”
    Inventors: Alexander Vladimirovich Peskin, Elena Vladimirovna Ogneva