Abstract: Disclosed are encapsulating methods and encapsulated products. A payload material may be encapsulated within a wall material. The carrier material and payload material form a combination that is at least substantially solid at room temperature but that is sufficiently fluid at milling temperature to permit milling and subsequent encapsulation. The payload material may be, for instance, a bitter tasting material. In some embodiments, the microcapsules will serve a taste masking function. In other embodiments, the microcapsules may be used where a slow release of the payload material is desired.

Abstract: Making a pizza crust includes forming a mass of dough into a substantially flattened shape to define an inner crust bordered by an outer crust extending around the inner crust. The outer crust is divided into a plurality of segments without cutting the inner crust by pressing a plurality of cutting fins of a cutting ring through the outer crust to form the plurality of segments. Each of the plurality of segments defines a first end, a second end opposite the first end, a first side facing the inner crust, and a second side facing opposite the inner crust. Each of the plurality of segments is turned such that the second end is moved away from the inner crust.

Abstract: Barley having a reduced level of SBEIIa activity produces grain having a high relative amylose content. The barley might additionally have reduced levels of SBEIIb activity. The barley grain of this invention can be of a non-shrunken phenotype despite a lesion in the amylopectin synthesis pathway.

Abstract: The invention provides a method of forming an edible item. The method includes the step of forming dough into a substantially planar ribbon having a first height. The dough is at least partially elastic. The method also includes the step of permanently displacing a portion of the at least partially elastic ribbon to a second height greater than the first height with a cutting die. The inventive method can produce a cracker formed from sheetable dough. The inventive cracker includes a first portion of planar configuration and a second portion integrally formed with and raised from said first portion.

Abstract: A batch of animal feed from a plurality of ingredients is prepared in a mixer/feeder wagon (1) where the ingredients require respective predefined mixing periods during a mixing cycle in the mixer/feeder wagon (1). The mixer/feeder wagon (1) comprises a mixing compartment (14) in which a mixing rotor provided by a paddle mixer (17) is rotatably mounted. Stationary chopping blades (42) mounted in a base (43) of the mixing compartment (14) cooperate with the paddle mixer (17) for chopping fibrous material during the mixing cycle. The appropriate predefined mixing periods required for the respective ingredients are determined in order to avoid over-mixing and under-mixing of the ingredients, and the predefined mixing period is defined as the number of revolutions of the paddle mixer (17) to which that ingredient is to be subjected.

Abstract: A method is provided for improving quality of cheese produced from a milk batch. A light beam from an incident light source impinges onto a surface of the milk batch, and light backscatter is optically detected during a coagulation process and correlated to an optimum cutting time for the milk coagulum. Next, light backscattered from a curd and whey mixture derived from the milk batch during a syneresis process is optically detected and correlated to an optimum syneresis endpoint. At least one of the backscattered light data, optical parameters developed from analysis of the backscattered light data, and whey fat dilution are correlated to at least one of a milk protein %, a milk fat %, a milk total solids content, a milk processing temperature, a curd moisture content, a curd moisture change over time, whey fat content, a whey fat loss, and a final curd yield.

Abstract: In a method of chilling slaughtered poultry or parts thereof, the poultry is conveyed through a chilling room, or at least through a part of said chilling room, and in the process is exposed to a stream of chilling air. During the chilling of the poultry the skin of the poultry is moistened. The skin of the poultry is moistened by spraying it with water in a spray area that is separated from the stream of chilling air.

Abstract: An apparatus and method for separating joined components, purifying liquid, promoting interaction between two or more components and improving combustion. The apparatus has a housing, a rotor inside of the housing, a plurality of protrusions extending from the rotor, a shaft coupled with the rotor and a prime mover for rotating the shaft. Fluid within the housing cavitates as the rotor rotates and the protrusions move through the fluid. Cavitation causes joined components within the fluid to separate, kills undesirable organisms within the fluid, promotes interaction of components within the fluid and improves combustion of a liquid fuel. The fluid and components may also be subjected to abrasion and centrifugal and impact forces for separating the components, purifying the fluid, promoting interaction of the components and improving combustion.

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

Abstract: The present example provides an automated or mechanized, way of making a pepper boat from a de-stemmed pepper. In making the pepper boat, de-stemmed peppers may be split by a splitting assembly. As the pepper is split, or subsequently, a whisk assembly tends to clean a portion of the veins and seeds from the split pepper pod to form two substantially equal halves of a pepper boat, suitable for further food processing.

Abstract: An apparatus and method for producing a substantially spiral shaped food product is disclosed herein. The apparatus includes a die defining a plurality of apertures disposed in a circle about a center. The apparatus also includes at least one cutting blade disposed for rotation about the center and operable to intermittently pass fully across each of the apertures during rotation. The apparatus also includes a plurality of slicing blades arranged for individual rotation about one of the plurality of apertures. The plurality of slicing blades are also arranged for continuous extension less than fully across the one aperture. The apparatus also includes a planetary coupling arrangement operably disposed to facilitate reciprocating rotation between the at least one cutting blade and the plurality of slicing blades.

Abstract: The present invention provides a double bladed spiral slicer including a first and second blade assemblies on a surface, each assembly having a mechanical output and operable to rotate about a vertical axis. A meat rotation assembly, having a headstock and tailstock, is adapted for rotation of a received meat. A processor and controller in communication with the blade assemblies operate to direct the blade assemblies to form a spiral slice on the surface of the meat. The meat product is engaged to the meat rotation assembly where the upper position of the meat product is determined. The meat product is rotated about a vertical axis and the blade assemblies operate by simultaneously reciprocally engaging the meat product and moving vertically from the central position of the meat product.

Abstract: A method for making a bean-based oil substitute comprising the steps of making an aqueous liquid dispersion of comminuted beans in a stable flowable form, homogenizing said aqueous dispersion, and mixing an emulsifier with said comminuted beans before, during or after homogenization, said homogenized aqueous dispersion including less than about 2% weight of added oil, and drying the dispersion. Also, the substitute made by the method and a dehydrated refried bean product made using the oil substitute.

Abstract: This invention discloses a method for making rice bran flour by treating rice bran under high pressure and high temperature for a long period of time in two separate steps, the method comprising: husking and grinding the rice, then collecting the rice bran; inactivating the lipase of the rice bran; treating the rice bran under high pressure and high temperature; drying and screening the rice bran; treating the rice bran flour so obtained under high pressure and high temperature again; and cooling the rice bran. Said rice bran flour made from said method is effective in lowering glycosylated hemoglobin and increasing insulin of diabetes mellitus patients.

Abstract: An improved wet milling process is provided that allows for separation of seed coat particles from the horny endosperm particles of seed. The process uses soaking and grinding to produce seed coat flake particles and horny endosperm particles that may be separated using movement of liquid slurry of the particles, providing hydraulic lift to separate the seed coat particles. Improvements in the process allow for omitting addition of sulfur compounds to the process. By-products of wet milling with improved properties are provided.

Abstract: The present technology concerns the creation of healthy and appealing new foods made from tubers, such as healthy French Fries, and potato rings that have low surface area-to-volume ratios than the surface area-to-volume ratio of conventional potato products.

Abstract: A method and apparatus for marking, imprinting or applying a pattern, design or mark to a plurality of individual pieces of food product to be divided from a sheet of food product is described. In one aspect of the invention, a method may include the steps of supplying a sheet of food product, marking the plurality of individual pieces of food product to be divided from the sheet of food product, and dividing, at least partially, the individual pieces of food product from the sheet of food product. In another aspect of the present invention, an apparatus may generally include a support frame, a cutting plate, and a marking head. The cutting plate preferably includes a plurality of cutting openings and an engagement surface capable of supporting and positioning a sheet of food product. The cutting openings preferably correspond to a plurality of individual pieces of food product to be divided from the sheet of food product.

Abstract: The present invention relates to a seasoning mixture and a method of making the mixture, comprising: a combination of Peppercorn Melanges, Cracked Black Pepper, Crushed Red Pepper, Dried Garlic Flakes, Unseasoned Meat Tenderizer, Sweet Paprika, Kosher Salt, Chinese Five Spice, Whole Cardamom, Brown Sugar, Ground Cumin, Dry Onion Flakes, Star Anise, Pickling Spice, Dry Rub Sage, Coriander Seeds, Ground Cloves, Dry Thyme, Nutmeg and Cinnamon. The seasoning mixture according the present invention is finely ground to create a dry rub.

Abstract: A device for through-cutting of an extruded ice mass, which has a first knife which is reciprocably arranged in a transverse first plane immediately after the outlet of the nozzle and arranged with a first length of stroke and a second knife which is reciprocably arranged in a plane which is parallel to the first plane and which is arranged immediately below the first knife with respect to the flow direction out of the nozzle, the second knife is arranged with a second stroke length which is smaller than the first stroke length, and a control for producing simultaneous reciprocation of the first and the second knife. Hereby, a shearing is achieved which is more precise and commonly applicable for manufacturing of ice cream portions by an automated production of ice cream products.

Abstract: A method of manufacturing a high quality beverage capable of providing beverage by an extraction after roasting the material thereof and filling beverage of a roast material in a container and sealing the container. The method comprises a step for roasting the material in a sterile atmosphere, and extracting the roast material or preparing a suspension of the roast material with sterilized water, wherein sterilized inert gas atmosphere is used as the sterile atmosphere in at least a part of the step, whereby since both the deterioration of quality due to oxidation and the deterioration of quality by heating can be prevented, the high quality beverage of the roast material can be manufactured.

Abstract: The disclosure is directed to a process for the manufacture of roasted cocoa nibs. It is further directed to processes of producing cocoa liquor and cocoa powder from the roasted cocoa nibs.

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: The present invention relates to a method of food preparation including the steps of: cooking a hot dog; removing excess moisture from the hot dog; splitting the hot dog lengthwise; adorning the split hot dog with mashed potatoes; applying cheese over the mashed potatoes; and broiling the combination of hot dog, mashed potatoes and cheese until the cheese is substantially melted. This unique combination provides a complete hot dog based meal.

Abstract: A process for obtaining flavor components from spent vanilla pods and beans, comprises forming a mixture of such spent pods and beans, incubating the mixture with an enzyme capable of destroying the cell membrane systems of said pods and beans for period of time and at a pH and temperature such that said cell membranes break down and release flavor constituents, and thereafter recovering the flavor constituents from the mixture.

Abstract: A blade assembly includes a number of wave-shaped blades arranged substantially parallel to each other, and spaced laterally from each other. The wave-shaped blades are secured to a support. Each wave-shaped blade includes a number of alternating blade peaks and blade troughs. Each blade peak has a maximum, and each blade trough has a minimum. An intermediate portion of the wave-shaped blade is located between the maximum and the minimum of each adjacent blade peak and blade trough. A number of sectioning blades are secured to the support and arranged substantially transverse to the wave-shaped blades. The sectioning blades are aligned with the intermediate portions of the wave-shaped blades. A method of making a cut food product from a starting food product is also disclosed.

Abstract: The invention relates to a method of thawing one or more frozen blocks of meat, said blocks of meat being composed of units of meat frozen together. This object is achieved in that the frozen blocks of meat are placed in a drum of a massage system, said drum comprising carriers, and a liquid having a temperature higher than that of the frozen blocks of meat is supplied in the interior of the massage wings, and that brine having a temperature higher than that of the frozen blocks of meat is supplied to the drum. The drum rotates/revolves, and the blocks of meat are continuously broken up into smaller units of meat. Preferably, a negative pressure is established in the drum during thawing.

Abstract: A processing process and a processing equipment for the extrusion of oilseeds during the process of pretreating oilseeds for solvent extraction of oil to produce oils. The process and a processing equipment provides a reasonable parameters for the processing process for the extrusion of oilseeds, and the reasonable structure and parameters of the processing equipment for the extrusion of oilseeds which has a whole of cylinder-conical-cylinder combinational screws having a relatively small length-diameter ratio and a relatively large compression ratio, so that the extruded oilseed materials have a residual oil <1.0% and the extraction capability is increased by 60%-130% compared to prior art equipments. The processes and equipments for oilseeds cracking, softening, flaking and cooking used in the traditional process of pretreating oilseeds for solvent extraction of oil can be eliminated.

Abstract: Cutting device provided with a curved bottom surface having a predetermined radius of curvature, provided with a front part, a rear part and with at least one longitudinal edge, as well as a cutting blade which is arranged transversely on the bottom surface and which extends at a distance from the longitudinal edge, in a longitudinal direction from the front part to the rear part and is connected to the bottom surface, which front part of the bottom surface is narrower in a transverse direction than the rear part, with a cutting edge extending in the longitudinal direction from a front point of contact with the bottom surface to a top which is situated at a distance from the bottom surface, which distance is at least 50% of the radius of curvature, preferably at least 75% of the radius of curvature, most preferably is at least virtually as great as the radius of curvature, and with an angle between the cutting edge and the bottom surface in the front point of contact being between 65° and 40°.

Abstract: A process for producing a chocolate or chocolate-like product comprising: (i) dry grinding a mixture of solid components of chocolate or a chocolate-like product; and (ii) homogenizing the ground mixture with fat to form a liquid chocolate or chocolate-like product.

Abstract: The present invention provides a method for continuously producing pieces of liquid-filled gum material, including applying an anti-sticking agent to the rope of liquid-filled gum material before it is individually cut into pieces. The invention further provides for a liquid-filled chewing gum including a liquid-fill composition, and a gum region surrounding the liquid-fill composition, where the gum region includes an anti-sticking agent that reduces the tendency of the gum region to stick to the molds and operating machinery during gum manufacturing.

Abstract: The present invention relates to maize starches with an apparent amylose content between 35 wt. % and 90 wt. % and improved processing properties relative to conventional high-amylose maize starches. Furthermore, the present invention relates to maize meals and foodstuffs containing these maize starches or maize meals. In addition, the present invention relates to methods of production of said maize starches/maize meals and maize plants which synthesize these maize starches. Moreover, the present invention relates to wheat starches with an apparent amylose content between 35 wt. % and 90 wt. % and improved processing properties, and wheat meals and foodstuffs containing said wheat starches or wheat meals. Moreover, the present invention relates to methods of production of said wheat starches/wheat meals and wheat plants which synthesize these wheat starches.

Abstract: A cutting utensil for cutting food items resting on a cutting surface is provided. The cutting utensil includes a cutting blade including a blade cutting edge having a longitudinal axis. The cutting blade includes a plurality of offset portions that are offset from the longitudinal axis. The cutting blade further includes an edge tip for contacting the food item. The edge tip is adapted to allow cutting blade to be rocked back and forth about the blade cutting edge. A handle is connected to the cutting blade that is capable of be gripped by a user and used to rock the cutting blade back and forth about the blade cutting edge on the cutting surface. A method of cutting a food item positioned on a cutting surface is also provided.

Abstract: Continuous food products manufacturing method, based on fruits (1) and sugar (2), which consists of mixing the fruits (1) and the sugar (2) while heating in automatic mixing and heating means (3) until obtaining a mixture with homogeneous morphology and temperature, cooling the mixture obtained in automatic cooling means (4), chopping the mixture obtained and sifting it in automatic sifting means (5), and controlling the granulometry of said chopped mixture.

Abstract: A method and apparatus for slicing of foodstuffs is provided that has a rotatable disc with a radial slot, a knife blade projecting above the rotatable disc, an angled chute for conveying foodstuffs, and an orifice between the chute and the rotatable disc. The orifice has a shape that decreases in width in the direction of rotation of the rotatable disc.

Abstract: Process for preparing a cheese having the organoleptic and textural characteristics of a cheese of the natural cheese type, according to which: -the starting cheese material is ground so as to obtain a finely divided starting material, -the finely divided starting material is subjected to a kneading/cooking treatment at a temperature below 80° C., with holding for between 20 s and 5 min and a rate of rotation of less than 1000 rpm, in order to obtain a homogeneous paste, -the paste is subjected to a heat treatment at a temperature of between 80° and 140° for 10 seconds to 5 minutes, -the paste is cooled and, optionally, it is shaped and packaged in a wrapping.

Abstract: Meat emulsion products and methods for producing meat emulsion products are presented. Meat emulsion products are produced that have realistic fiber definition. In an embodiment, the meat emulsion products comprise a protein, a fat and a plurality of colors and/or textures. The meat emulsion products further comprise a plurality of linear strands of fiber-like material affording the meat emulsion product a realistic meat-like appearance.

Abstract: Processes for producing a spreadable food product which has a nut-like taste but is allergen-free or has low-allergenicity are provided. The processes includes the steps of grinding a plant material to produce a flour with a mean particle size of less than 100 m and subjecting the flour to an elevated temperature. Typically, the plant material is a non-nut plant material. Also provided are compositions for a spreadable food product produced according to the processes of the invention. A particular application of this process is a spreadable food product which is suitable for consumption by individuals with allergies and in particular, nut allergies.

Abstract: Compositions of supplemented fruit and/or vegetable products as well as methods for making the same are provided. Certain embodiments include supplements of macronutrients and/or micronutrients. Also provided are processes of manufacture and business methods relating to the compositions disclosed.

Abstract: The invention relates to a novel method for preparing a sliced food product comprising a low amount of acrylamide. The food product is preferably of plant origin, such as a tuber or a vegetable, preferably the food product is potato-based. The invention also relates to the use of a short heat treatment to accelerate low temperature extraction of asparagine from an asparagine-containing sliced food intermediate.

Abstract: One embodiment of a tool to pierce and split a coconut to facilitate removal of the water and meat from the nut. The tool includes of a body (100), comprising a frame (110) sufficient in size to accommodate a coconut and a constrictor cup (124), a shaft (210) which has releasably engaged tap assembly (300) and a releasably engaged splitter assembly (400). The body has a hub aperture (160) to receive the shaft (210). The shaft has means to urge both the cutting and the splitting end into coconut. Other embodiments are described and shown.

Abstract: Methods and apparatus are disclosed for producing irregular slices of meat from meat products. The meat products can be rotated using an impeller having a plurality of paddles for urging the meat products against a slicing blade during rotation of the impeller in order to create a slice from the meat product. The meat products can impact the slicing blade in different orientations in order to create differently shaped, irregular slices of meat. A cutting blade downstream of the slicing blade can be used to reduce the width of the slices of meat.

Abstract: Amorphous water-soluble calcium citrate salts having a mole ratio of calcium to citrate of less than 2.5:2, and powdered beverage mixes and liquid compositions fortified with these amorphous water-soluble calcium citrate salts as a calcium source, are provided. Liquid compositions fortified with calcium citrate according to this invention have superior dispersability, solubility, appearance, and storage stability. These liquid compositions are prepared by new methods that provide and preserve a stable amorphous character in the dry powdered product salts. The present invention also is directed to a method of administering such calcium citrate-fortified liquid compositions to increase the dietary calcium intake in individuals.

Abstract: The present invention relates to a method of producing tomato pastes that have increased dietaryvalue, e.g. resulting from the presence of a significant amount of gamma-aminobutyric acid. More in particular, the present method concerns producing tomato pastes from dehydrated processing tomatoes, said dehydrated tomatoes being obtained either by harvesting post-ripened tomatoes that have dehydrated while still on the vine or by harvesting tomatoes that are subsequently dehydrated by drying the intact tomatoes said tomatoes having a cuticle that is permeable to water. The inventors have observed that in order to produce a tomato paste with the desired high GABA content and optimum taste, the processing tomatoes should be dehydrated to a Brix value within the range of 5-10.

Abstract: A steam crushed whole grain for reducing the wetting time necessary prior to use of a whole grain baking ingredient in a baking application. A whole grain kernel is formed into a whole grain flake with a plurality of exterior fractures. As the flake is formed, the flake is exposed to steam such that an interior starch portion of the flake is heated by penetration of the steam through the fractures. As the interior starch portion is heated, the flake is partially gelatinized within a range of about 15% to about 35%. The partially gelatinized grain is then milled and crushed for use as a baking ingredient. Prior to use, the partially gelatinized whole grain baking ingredient is wetted for a time less than 4 hours as is typically recommended for traditionally processed whole grains.

Abstract: [Task] It is to provide a process and apparatus for producing soymilk which is obtained by completely deactivating various kinds of enzymes responsible for a grassy smell, while preventing heating unevenness, and inducing appropriate thermal denaturation of protein and a rich flavor, and which can be processed by coagulation into tofu high in water retentivity and elasticity and rich in flavor.

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: Methods are provided for isolating a nutrient from coffee cherries or for producing a food product that comprises a coffee cherry or portion thereof. It is particularly preferred that coffee cherries will have an extremely low concentration of mycotoxins, including various aflatoxins, fumonisins, ochratoxins, and/or vomitoxin (DON, deoxynivalenol).

Abstract: The invention comprises a method of thawing meat frozen in meat blocks (1) and comprising an apparatus for initial separation of the meat block (1) before the meat block (1) is placed in a rotating container (7), said meat block (1) being subjected to pressure before treated in the rotating container (7), said pressure initiating a separation process of the meat block (1) into individual pieces (2). This pressure may be applied over the diagonals of the meat block (1). The invention also comprises an apparatus for performing the method, said apparatus comprising a number of pistons (3, 4, 5, 6) which either cooperate in pairs or cooperate with a firm opposite face for applying pressure to the meat block (1). The faces of the pistons (3, 4, 5, 6) may be plane, or they may comprise elevations or depressions as well as adapted to act over at least one of the diagonals of the meat block (1).

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.

Abstract: A method for producing a reconstitutable dehydrated food product, an apparatus for producing such a product, and a product produced thereby are described. The method calls for using a stationary vessel to separately hydrate at least two batches of raw beans with circulating water, as well as a second stationary vessel to separately pressure cook the hydrated beans using direct steam injection with minimal agitation. A first batch is then chopped and sized, and then formed into a generally flat, preferably ribbed sheet of texturized composition. The latter is then dried and broken into chunks. The second batch of beans is kept whole and, once cooked, is dried utilizing a combination convection/microwave heating chamber in such a way as to preserve the integrity of the beans. The dried whole beans are then added to the first batch of beans, and preferably, to the chunks produced therefrom.