Abstract: In a preparation for a beverage for dogs in a liquid or a solid form for dissolution in water, there are included in the beverage at least flavor carriers, minerals and proteins and other constituents.

Abstract: Method and apparatus for preparing and dispensing a combination of food products in a vending machine from a selection of components prepackaged in a plurality of trays sealed with a single peel off tape. The method comprises dispensing a top component onto a positioning releasable support and moving it into an oven, independently dispensing a tray with bottom component, sliding it to and raising into a moveable oven, independently heating components, removing components from ovens, moving said moveable oven out of the tray path, moving components to close proximity of each other and releasing top component into the tray. The apparatus has means for dispensing each of the individual components toward front of said vending machine; means for three-dimensional positioning of the releasable support for top components; means for bottom component tray lateral displacement; stationary oven, moveable oven, and an elevator laterally aligned with said product delivery opening.

Abstract: The present invention relates to pizzas and pizza-type products preparation and delivery method. The present invention deals with a method for providing to consumer a freshly baked pizza-type food product using individually frozen ingredients, combining them and baking them in less than 5 minutes; the individually frozen ingredients and the pizza-type food product being respectively stored and baked in a mobile, compact and energetically autonomous baking-selling unit.

Abstract: This invention describes self assembled monolayers (SAMs) manufactured by imprinting reactive peptides onto solid supports. The invention further relates to methods of preparing and using these improved SAMs.

Abstract: A method of preparing parbaked food products, such as pizza crust shells, apparatus and dough formulation used therein, and the product produced by the process. The process comprises the steps of providing a dough including flour, sugar and water, and preferably also a leavening agent such as instant yeast. The dough is rounded, first proofed, panned, pressed and second proofed. The prepared dough piece is then steam hydrated under conditions sufficient to cause moisture absorption and a resultant increase in moisture content throughout the dough. Then the hydrated dough piece is immediately sequentially parbaked until gelatinization of the starch is complete. At least one parbaking condition is adjusted selected from the group consisting of initial dough temperature, oven temperature, parbaking time, dough absorption and dough thickness and coordinated with the moisture content condition of the dough upon completion of the steam hydration for thereby delaying external browning of the dough.

Abstract: A cooking apparatus comprising a heatable component insulated by a heat insulating material, wherein the heat insulating material comprises a plurality of metal sheets that are spaced apart from each other by a separator.

Abstract: Espresso coffee capsules (2, 2a) having an essentially rotationally symmetric shape, especially the frustum of a right cone, being fitted and slide into an essentially cylindrical magazine tube (1) of a magazine which can be set up vertically. The espresso coffee capsules can be stacked in the magazine tube (1). The magazine tube (1) has a removal opening (4) at the bottom, allowing the espresso coffee capsules to be removed. The magazine tube (1) has, at the top (5), an insertion guide (6) that has a side insertion opening (7) so that the espresso coffee capsules can be inserted simply and exactly into the magazine tube.

Abstract: Improved, high-capacity processing systems including a processing device such as an extruder (26) or a pellet mill (P) are provided which minimize product losses and permit the user to conduct multiple, segregated short runs with a minimum of down time between runs. The extruder systems (20, 220) include an extruder assembly (21, 221) having a special, multiple-position die assembly (28), as well as an upstream preconditioner (24) and feed bin assembly (22). A variable speed, variable output discharge screw feeder (78) is located between the preconditioner outlet (62) and extruder barrel inlet (90). A PLC-type controller (30) coupled to the extruder assembly components establishes a choke full condition at the discharge feeder (78) so that continuous uninterrupted flow of preconditioned material to the extruder (26) at a uniform mass flow rate is maintained for as long as possible.

Abstract: An apparatus for transporting and processing a plurality of articles includes a transport loop including a plurality of carrier bars and a plurality of pockets formed between adjacent ones of the carrier bars. The articles are laterally, longitudinally and rotationally positioned within the pockets at a predetermined position. The articles may be pharmaceutical tablets or capsules. The carrier bars may follow a curvilinear path including a non-linear path portion and a substantially linear path portion. The pockets between adjacent carrier bars are open and able to receive the articles when the adjacent carrier bars are at the non-linear path portion, and are closed and tightly grasp the articles when the adjacent carrier bars are at the substantially linear path portion. The apparatus can be used to manufacture shaped edible articles having a non-planar portion that receive serially registered component images from first and second printers.

Abstract: Apparatus and methods for popping popcorn comprise a heated kettle which is controlled and monitored according to the temperature of the kettle. The kettle is initially heated to a start cook temperature and a buzzer and light alert an operator to add uncooked popcorn and oil to the kettle which lowers the temperature of the kettle below a predetermined start temperature and initiates a cooking cycle. An oil pump system is enabled at the initiation of the cooking cycle for adding oil to the kettle. As the popcorn and oil cook, the kettle temperature increases and passes through a predetermined dump temperature and the kettle automatically tilts and dumps the cooked popcorn. After the dump, the kettle temperature increases to the start cook temperature again and the buzzer and light are activated to alert the operator to add another batch of ingredients for consecutive batches of popcorn.

Abstract: A method of cooking foodstuff items impaled on skewers that are disposed in a generally upright attitude upon or above the pyrogenous material heat source provided by a barbecue (52), the skewers being surrounded by a hollow chamber (60) of bulbous form provided with an open bottom (66) above the heat source and with an open top (64) from which handles of the skewers (65) extend. The apparatus for use in the method can be a conventional barbecue modified by an accessory providing said hollow chamber as a removable item. The skewers rest with their lower ends on the heat source and have a length commensurate with (preferably greater than) the height of the hollow chamber (60), i.e. the distance between its upper and lower ends such that the handles of the skewers project out of the open upper end of the hollow chamber.

Abstract: A frying oil is described which produces fried foods exhibiting a highly preferred flavor profile and flavor stability over the life of the oil. The invention includes a beef tallow fraction containing an effective amount of beef tallow stearin fraction and an effective amount of beef tallow volatiles such that upon heating is produced a flavor profile which is highly preferred in fried foods.

Abstract: A grease absorbing system for providing a system for disposing of excess cooking grease. The grease absorbing system includes a grease absorbing member. The grease absorbing member comprises an inner portion constructed of a grease absorbent material and an exterior layer enveloping the inner portion. The exterior layer is constructed of a grease permeable material for permitting grease to permeate through the exterior layer and into the inner portion.

Abstract: The device includes an oven, the inside of which is a space designed to hold food to be cooked and which is designed to generate saturated steam inside this space. The device also includes a dosing appliance for water which presents a duct which passes through one of the walls of the oven. In this duct, there are valves to control the supply of water into the cooking space. The outlet of this device is directed towards a heating element which is also located in the cooking space. The device also includes a steam condenser which is connected to the cooking space.

Abstract: A food preparation system and method, including a base housing, a container detachably engagable with the base housing in which the container is adapted to receive food products. The system also includes a heater within the base housing and/or the container for converting a liquid into a cooking vapor, and a blade rotatably mounted in the container in which the blade supports the food products during a cooking step and processes the food products during a processing step. The system can also have positioning structure within the base housing and/or the container for positioning the blade in a cooking position during the cooking step, and for positioning the blade in a processing position during the processing step.

Abstract: A process of and system for distributing, filtering, storing, recovering, and disposing of bulk edible oil or other fluid. The filtering system having a filter box assembly, superstructure and fluid transfer unit functions to filter the edible oil or other fluid, transfer the fresh (new) oil or other fluid for use in commercial vats and transfer spent (old) oil or other fluid to an outdoor supply and disposal storage tank. Two three-way valves coupled to two manual three-way valve switch handles operate to control the fluid transfer unit to intake fresh or old fluid and to dispense of the fresh or old fluid. A mobile transport truck couples to the outdoor supply and disposal storage tank for filling the supply and disposal storage tank with fresh (new) oil or other fluid and retrieves the spent (old) oil or other fluid.

Abstract: A method and apparatus for stir-frying discrete pieces or particles of one or more foodstuffs by heating a surface (14) and bringing discrete pieces into contact with the heated surface through an inlet means (22), transporting said discrete pieces across the heated surface (14) by means of a mechanically driven stirring means and scraping means in the form of a helix (4), the discrete pieces being stirred such that the orientation of same with respect to the heated surface (14) is altered such that the various surface portions of the discrete pieces are brought into heat conducting contact with the heated surface (14), at the same time scraping the heated surface (14) by means of the rim of the helix or by means of special scraping and stirring elements (27) arranged along the rim of the helix such that the entire area of the heated surface contacted by the discrete pieces is scraped mechanically so as to remove any layer of material originating from the foodstuffs and adhering to the heated surface (14) and

Abstract: The invention relates to a device (1) for producing bakery products (2). It has an oven (4) closed off by a door (5) and a heating device (7) which heats the oven (4). A delivery device (10, 31) is also provided for a fluid (11), along with a discharge element (12) arranged in the oven (4), a storage container (22) and a conveyor device (20) for the fluid (11). A sensor (8, 9) is arranged in the oven (4) for detecting at least one actual value for a temperature in the oven (4) and which is connected to a control device (16). The latter is also connected to the heating device (7), the delivery device (10, 31) for the fluid (11) and an energy source (21). At least one other sensor (8, 9) is provided in the oven (4) for detecting an actual value of the humidity and is connected, along with a clock timer (30), to the control device (16).

Abstract: In the method and apparatus for continuous roasting of food materials according to the present invention, a food material is mixed up by blades (9f) provided on a paddle plate (9d) via an elastic material (9f1) in a tubular cylinder (1) with open ends. Thus the blades (9f1) come in contact, at least once, with all faces of the inner wall of the tubular cylinder (1) while the screw shaft makes one rotation. As a result, roasting can be completed in a favorable manner.

Abstract: The invention is a basket lifting apparatus having a supporting beam mounted substantially perpendicular and adjacent to an upper rear edge of a vat and a pair of supporting chamber extending perpendicular to the supporting beam and above and parallel to the upper rear edge of the vat. A motor is suspended from each of the supporting chambers, and a drive shaft from each motor extends into the associated supporting chamber. A jacking screw is rotatably mounted on and extends below each of the supporting chambers. A combination of gears and a drive chain transfers the rotational movement of the drive shaft to rotational movement of the jacking screw, and a shielding sleeve engages threads on the jacking screw, such that the sleeve is raised or lowered by the rotational movement of the jacking screw. Each sleeve includes a fixing pin or bolt for engaging a basket mounting hinge.

Abstract: A method for flame-grilling patties, including the steps of cooking the patties, coating the patties, and branding the patties. The invention also includes apparatus for performing the method.

Abstract: Creating a depression in at least one surface of uncooked meat and dispensing a colorant and/or flavorant into said depression affords uncooked meat which will have the look and/or taste of grilled meat even after being cooked by some other method. Such a method may be carried out by an apparatus which comprises: (1) means for forming a depression in uncooked meat; and (2) means for dispensing a colorant and/or flavorant into said depression.

Abstract: The present invention comprises an automated chromium-covered dual surface cooking system comprising one or more electric actuators that raise and lower one or more cooking heads before and after foodstuffs are cooked and audibly tell the user when the cooking is completed. The cooking system further comprises LED timer and temperature displays and a leveling system that maintains the upper cooking surface a requisite distance from the food to be grilled.

Abstract: Use of silicone for the manufacturing of confectionery molds and baking receptacles in general. The silicone may be a heat-curable elastomer of the type intended for applications in contact with foodstuffs, advantageously methyl-vinyl-polysiloxane, and it may be obtained by a process of cross-linking with platinum.

Abstract: A process for ecologic cooking of food, comprising providing an external container, the external container having a cover, the cover having a regulator for regulating steam, gas generated in cooking of foods, or both; providing an internal container, the internal container containing foodstuff; wherein the internal container hangs inside the external container from one or two points; and a space is formed between the internal container and the external container preventing the foodstuffs from contacting with red-hot metal of the external container, and heating the internal container with water, steam, or water-steam wherein the maximum temperature reached by the foodstuff in the internal container is the temperature of the water, steam, or water-steam. Preferably a first ambient of heat tempered by humidity is formed in the internal container and the first ambient of heat is uniformly tempered with a second ambient of heat comprising heated water, steam, or heated water-steam.

Abstract: A method of preparing a uniformly tender meat product having an extended shelf life comprises the steps of selecting one or more meat ingredients wherein the muscle weight is comprised of whole protein tissue fibers, such as beef or pork, and mixing an acidulent with the meat to form a pretenderized meat product. Subsequently, the pre-tenderized meat product is mixed with an enzymatic tenderizer and cooked. The finished product is typically packaged in an oxygen-impermeable film, which also contains a microbe-inhibiting atmosphere and an oxygen-moisture scavenging agent.

Abstract: An apparatus and method for pressure processing a pumpable substance, such as a pumpable food product. In one embodiment, the apparatus includes a plurality of coupled pressure vessels, each having an inlet port to receive the pumpable substance, an outlet port to remove the pumpable substance, an isolator to pressurize the pumpable substance and a high-pressure port for receiving pressurizing fluid to bias the isolator toward the pumpable substance. The apparatus can further include blocking valves to limit the travel of materials that may leak through the inlet and outlet valves, a heat exchanger to heat and/or cool the pumpable substance, and/or a gas controller to add gas to the pumpable substance or remove gas from the pumpable substance. Cleaning, rinsing, and/or sanitizing fluid can be pumped through the entire system, including through the isolator to cleanse and/or sanitize.

Abstract: This invention relates to improved nut spreads, especially peanut butters, comprising a darker roasted nut composition and a lighter roasted nut composition. The nut spreads have a relatively low viscosity yet provide an intense nut flavor. Disclosed are the product composition and the method for making the same.

Abstract: An aluminum foil mold is placed in a rigid back-up mold with a cavity matching the contour of the foil mold. Fluid food deposited in the foil mold is compressed therein by a mold top that is pressed down against the back-up mold. Heat applied to the back-up mold and mold top flows to the foil mold and fluid food therein to effect baking under pressure. Thus, a unified food product is formed in the foil mold that can protect the food product against handling damage until it is eaten. A foil mold of novel design is used to form a food product shaped like an upside-down pizza shell.

Abstract: A digital frying pan provides temperature and/or food doneness information associated with food cooked within the pan. A thermal sensor coupled with the pan senses temperature and generates corresponding signals, and processing electronics coupled with the sensor convert the signals to data for display on a LCD. A warning buzzer or LED warns the user of completed cooking. The frying pan may be programmed to desired food types or personal temperatures or food doneness options. The invention also provides a remote sensing food doneness system for remotely viewing and then determining food temperature and/or food doneness. The remote system uses thermal imaging optics and thermal sensing techniques to remotely sense food temperature. Preferably a second optical element images the food onto a CCD to display an image of the food to a user. The system is mounted by a user who views the CCD to ensure appropriate placement in line of sight from the food.

Abstract: A method for cooking in a cooking device which has a cooking chamber and a measuring device to detect variables pertaining to a given state of food which is being cooked. The variables vary according to the cooking process. The cooking process is carried out according to at least one measured value corresponding to a cooking state variable. The cooking process is also carried out according to one of several values corresponding to a derivative of a cooking state variable obtained as a function of a duration of the cooking process.

Abstract: A non-contact system and method is provided for effectively approximating the internal temperature of food being cooked upon a cooking surface of a cooking apparatus, such as a grill or griddle. Ultrasound or infrared, non-contact measurement devices may be directly installed onto the cooking apparatus, and in concert with a computerized monitoring/control system, are used to monitor the status of the food being cooked, or to control the heat input to the cooking surface using a feedback loop. The non-contact measurement devices may be permanently positioned above the cooking surface or may be mounted to arms that can be pivoted, or otherwise moved into position over the cooking surface.

Abstract: The present invention is directed to a method and apparatus for baking substantially continuous pita bread and also for separating the upper and lower layers of such a continuous pita bread. A substantially continuous extrusion of dough is transported along a conveyor system and cut longitudinally into a series of elongated dough strips. The elongated strips are baked in an oven so that the strips inflate and become substantially tubular. When the baked tubular strips emerge from the oven, the upper layer and lower layers of the bread strips are detached from one another along their edges by a cutter assembly. The upper and lower elongated strips are thus separated and available for further processing, such as chopping into snack-sized portions and/or seasoning.

Abstract: A pan for baking e.g. single-serving-sized food product is adapted to promote substantially even heat distribution, to shield the food product from excessive browning and crisping, and to substantially prevent burning. The pan accomplishes these functions by utilizing one or more structural features, including, for example, perforations, sloped, variable-height walls and a sloped arcuate rim. Embodiments of the invention may be used in combination with a separator to stack and store food product in a heated or cooled receptacle, and in combination with a slicing/topping guide.

Abstract: An aluminum foil mold is placed in a rigid back-up mold with a cavity matching the contour of the foil mold. Fluid food deposited in the foil mold is compressed therein by a mold top that is pressed down against the back-up mold. Heat applied to the back-up mold and mold top flows to the foil mold and fluid food therein to effect baking under pressure. Thus, a unified food product is formed in the foil mold that can protect the food product against handling damage until it is eaten. A foil mold of novel design is used to form a food product shaped like an upside-down pizza shell.

Abstract: A bread toaster comprising a housing and at least one slot opening for receiving an article to be toasted. The bread is progressively traversed by a linear heat source in a pair of passes. A first pass is at a rate which is sufficient to drive moisture from at least the surface of the bread, but which is insufficient to significantly darken the bread. A second pass is at a rate which is sufficient to darken and toast the surface to a desired degree.

Abstract: A method for steam-cooking shrimp at reduced temperatures below 100° C. to decrease the loss of shrimp by weight during the cooking process. An exemplary apparatus for carrying out the method of the invention includes a steam cooker with a conveyor belt for continuously transporting shrimp product into and through a cooking chamber open to the atmosphere. Thermostatic controls allow the temperature of the cooking chamber to be adjusted for the proper cooking time depending on the size of the shrimp and their loaded density. The cooking chamber contains a substantially homogeneous gaseous environment of a steam mixture for even cooking. Adjusting the speed of the conveyor belt can control the dwell time of the shrimp in the cooking chamber. Results of testing have shown that, to heat shrimp to an internal temperature of 62.8° C.

Abstract: The poultry shaping mandrel (25) is utilized to retain the shape of previously eviscerated oven-ready whole bird carcasses (10) after the carcasses have been prepared and before they are packaged and shipped. When the bird is frozen, the mandrels retain the shape of the bird so that the bird and its mandrel can be mounted on a skewer (52) or a smaller hand held skewer can be thrust through the mandrel and through the bird without hazard of deteriorating the bird.

Abstract: A rotary blancher having a food product receiving chamber sealed substantially everywhere except at its food product inlet and food product outlet to permit operation using solely a non-liquid heat transfer medium that is a gas or vapor that preferably is steam. To minimize loss of heat transfer medium out the inlet and outlet, some atmosphere preferably is vented. Preferably, the blancher can also use a liquid heat transfer medium or liquid and non-liquid heat transfer combined media. During operation, food product is introduced into the chamber and a rotary food transport mechanism urges the food product toward the outlet. The heat transfer medium is introduced into the chamber where it comes into contact with the food product. After heating the food product to the desired temperature, the food product is removed from the blancher. Preferably, food product is blanched in this manner in a continuous flow process.

Abstract: Apparatus for holding fried food product for a holding time, defined as the time between the completion of cooking and the time that the food product no longer has a desired warmth, crispness and interior moisture for serving to a customer. The fried food is disposed in a holder or bin and subjected to heat from an upper heater, a lower heater and forced hot air that is applied through and across the fried food. The hot air flow serves to evaporate moisture from the fried food surface and to remove water vapor from the region above the fried food, whereby the holding time is extended to about 20 minutes.

Abstract: A method of producing a comestible and associated apparatus are disclosed. A baking mixture is prepared having a moisture content. A mold arrangement is then provided having a mold cavity which is sealable from ambient pressure. The baking mixture is placed in the mold cavity and the mold cavity is then sealed. Thereafter, the mold arrangement is heated with the baking mixture therein such that pressure in the mold cavity rises above ambient pressure and a substantial portion of the moisture content in the baking mixture remains in the mold cavity as the baking mixture heats to form the comestible. In one aspect, the baking mixture is formulated to have a density which is approximately equal to the desired density of the comestible to be produced. Thereafter, the mold cavity of the mold arrangement is substantially filled with the density controlled baking mixture.

Abstract: Edible wafer rolls are produced by baking an endless plastically deformable wafer strip from a flowable sugar containing wafer dough, directing the wafer strip continuously from the hot endless revolving baking surface onto a continuously rotating mandrel juxtaposed with a counter rotating winding roller, grasping the leading portion of the strip and pulling it around the mandrel toward a following wafer strip portion. The wafer is wound in helically overlapping turns to form the hollow wafer body which is cutting into wafer rolls of a predetermined length.

Abstract: A baking apparatus for the production of foamed carbohydrate-based baked products which expand during the baking process has a baking tongs with a pair of tong parts hinged together and a baking mold whose mold halves are each received in a respective one of the tong parts. The hinge has hinge sections connected by two pivot pins with pivot axes offset from one another and enabling a change in the volume of the baking mold. Opposite the hinge sections, a holding device can hold the baking tongs closed.

Abstract: Cooking vessel intended to be induction heated, comprising a heating part made of a ferromagnetic alloy having a Curie temperature of between 150° C. and 370° C. and a magnetostriction coefficient &lgr;s≦5×10−6 in absolute value. FeNiCuX ferromagnetic alloy for the manufacture of the cooking vessel, the chemical composition of which comprises from 50% to 85% of Ni, less than 50% of Cu, less than 12% of X=Cr+Mo+Mn+Si+Al+W+Nb+V+Ti, the balance being iron and impurities; the composition satisfies the relationships (35/25)×(75-Ni)≦Cu≦(50/35)×(85-Ni) and (7/20)×(Ni-65)≦X≦(12/35)×(Ni-50). Production method and method of use.

Abstract: Methods for making improved flavor potato products by using raw potato stock as a starting material to form a sheetable dough. The methods comprise controlled processing steps that result in a potato gel suitable for sheeting or extruding. Use of raw potato stock greatly enhances the potato flavor of the snack product ultimately produced.

Abstract: A toaster for facilitating removal of food items by allowing the bread carriage to be raised from a loading position to a raised position. A toaster is provided having a housing frame having an upper portion defining at least one opening for receiving an item to be toasted. A carriage for supporting the item is mounted to the frame and movable relative to the frame to at least three positions: a toasting position, a loading position and a raised position which is located vertically higher than the loading position. A flange is fixed to the carriage, and an abutment member is provided for engagement with the flange. The member includes a slot defining at least a first flange-receiving area adjacent one end of the slot and a second flange-receiving area adjacent another end of the slot. When the carriage is moved to the loading position, the flange is positioned and may be locked within the first flange-receiving area.

Abstract: A method of making a dairy product includes the steps of separating substantially pure dairy water from a dairy staring material, making the dairy water into a dairy product for consumption, the dairy product being substantially pure and free of impurities from the dairy starting material and packaging the dairy product.

Abstract: An aluminum foil mold is placed in a rigid back-up mold with a cavity matching the contour of the foil mold. Fluid food deposited in the foil mold is compressed therein by a mold top that is pressed down against the back-up mold. Heat applied to the back-up mold and mold top flows to the foil mold and fluid food therein to effect baking under pressure. Thus, a unified food product is formed in the foil mold that can protect the food product against handling damage until it is eaten. A foil mold of novel design is used to form a food product shaped like an upside-down pizza shell.

Abstract: A baking pan for baking wedding cakes has the overall form of a cupcake pan, except that each baking unit has multiple tiers. In one embodiment, the baking pan has six baking units, each of which has three cylindrical tiers with steadily decreasing diameters to define the shape of a three-tier wedding cake. Thus, multi-tier wedding cakes are baked in one piece.

Abstract: In a method of cooking pasta, a first layer (4) of tomatoes or tomato sauce is laid on the bottom of a pan (1) of anti-adhesive material, then a layer of pasta (3) to be cooked is laid uniformly on the tomato or tomato sauce layer (4). The pan is covered with a lid (5), and the tomato sauce layer (4) is brought to the boil and kept boiling until the pasta is completely cooked. The pan (1) has a bottom of anti-adhesive material with a set of valleys (2) of such dimensions as to allow flows of steam to be generated, whereby the turbulence within the pan is increased.