Abstract: A milk foaming device comprising a milk channel for conducting milk in a milk flow direction from a milk container to a milk outlet head, a foaming section for converting the milk in the milk channel into a milk foam that contains air, a temperature control element for controlling the temperature of the milk foam from the foaming section, and a return channel that branches off from the milk channel between the temperature control element and the milk outlet head and leads, when viewed in the milk flow direction, to a point in the milk channel upstream of the temperature control element.

Abstract: A valve core comprises a columnar body with a first water passage hole, a buffer groove being disposed on the body and located at an outside of the first water passage hole; a sealing block matched with the buffer groove and being disposed inside the buffer groove; wherein a partitioning portion is disposed between the buffer groove and the first water passage hole, a connection hole is disposed in the partitioning portion capable of communicating the buffer groove with the first water passage hole. through the provision of the partitioning portion, avoids the direct impact of the water flow on the sealing block, and eliminates the unstable factors caused by water flow on the sealing block, so that the sealing block is pressed tightly on an inner wall of a valve body.

Abstract: A juice extractor with a temperature displaying function includes a body and a temperature display device. The body includes a base and a container. A cover is mounted on a top end of the container. The temperature display device is mounted to the body and includes a temperature detecting portion and a display. The temperature detecting portion is connected to the display via a signal transmission route. A temperature change in the container during operation of the body can be known by the temperature display device.

Abstract: Disclosed herein is preservation system for nutritional substances. The preservation system obtains information about the nutritional substance to be preserved, senses and measures the external environment to the preservation system, senses and measures the internal environment to the preservation system, senses and measures the state of the nutritional substance, and stores such information throughout the period of preservation. Using this accumulated information, the preservation system can measure, or estimate, changes in nutritional content (usually degradation) during the period of preservation. Additionally, the preservation system can use this information to dynamically modify the preservation system to minimize detrimental changes to the nutritional content of the nutritional substance, and in some cases actually improve the nutritional substance attributes.

Abstract: Systems and methods for filling a fleshy fruit or vegetable with a filler are described. Embodiments include tool having an expandable member that is expandable to an expanded position to make a cavity in the fruit and collapsible to a collapsed position for withdrawal from the fruit, with the expandable member in the expanded state comprising a cross-section that is larger than the maximum diameter of the tool in the collapsed position. A cavity may be created without substantially affecting the natural visual appearance of the fruit or vegetable. Fillers and filling methods are disclosed.

Abstract: Disclosed herein is a transformation system for at least one component of a single or multi-component nutritional substance. The transformation system obtains information regarding the nutritional substance to be transformed, the desired transformation, and the desired properties, including nutritional content, of the transformed nutritional substance, and dynamically modifies the transformation in response to this information. Also disclosed herein is an information system that enables the rapid determination of a nutritional substance's compliance, or non-compliance, with a consumer's nutritional substance requirements.

Abstract: One example embodiment includes an electric meat drainer for removing FOG from a meat product. The electric meat drainer includes a container. The container is configured to retain a meat product and allow FOG to freely exit the container. The electric meat drainer also includes a press. The press is configured to move relative to the container and apply pressure to the meat product within the container, where the pressure separates FOG from the meat product, allowing the FOG to exit the container. The electric meat drainer further includes a motor, where the motor is configured to move the press relative to the container. The electric meat drainer additionally includes a FOG container, where the FOG container is configured to receive the FOG which exits the container.

Abstract: A system for assembling a pizza includes: a computer configured for receiving an order for the pizza; a database accessible by the computer for providing a list of ingredients for the pizza based on the order; a monitor operably connected to the computer and positioned in an order preparation area for displaying instructions for assembling the pizza; and a scale operably connected to the computer for continuously weighing the pizza during assembly of the pizza. The monitor then displays instructions to apply the ingredients. As the ingredients are applied to the pizza, the scale is continuously weighing the pizza and outputting a signal representative of the weight to the computer, which then displays an indication that the appropriate amount of a selected ingredient has been applied to the pizza.

Abstract: A juice extractor with a temperature displaying function includes a body and a temperature display device. The body includes a base and a container. A cover is mounted on a top end of the container. The temperature display device is mounted to the body and includes a temperature detecting portion and a display. The temperature detecting portion is connected to the display via a signal transmission route. A temperature change in the container during operation of the body can be known by the temperature display device.

Abstract: An automatic bread maker comprises a container in which bread ingredients are fed; a body for accommodating the container; a control unit for carrying out bread-making steps in a state in which the container is accommodated in the body; and a rise detector for detecting that dough has risen to a prescribed height from an upper surface of the container in a state in which the container is accommodated in the body.

Abstract: A system for producing and transporting portions of food includes a filling machine for continuously transporting a stream of food, a separating device for dividing portions from the transported food stream, and a transport device for delivering the portions to a subsequent processing device. To prevent fluctuations in portion size and weight, the system further includes a sensor unit for generating a portion request signal in response to a portion request from the subsequent processing device. The sensor unit outputs the portion request signal to the filling machine, which is designed to control the continuous transportation of the food stream using the portion request signal. The system is operable to synchronize the entire line, including the filling machine, the separating device, the transport device, and the subsequent processing device.

Abstract: A device for processing foodstuffs in accordance with an embodiment of the present disclosure includes an upper part, a drive mechanism and a lower part with a working container. In said device, a working unit can be manually driven and made to rotate by means of a drive mechanism and the working unit, in addition, includes a working rate indicator. The indicator preferably includes light-emitting diodes, which provide the user with information about the progress of the work to be completed. The working rate indicator is electrically/electronically driven and the energy required for this is produced by a generator.

Abstract: A food treating apparatus with a weighing scale. The weighing scale includes a casing, a weight display and a weighing pan. The casing of the weighing scale is provided with a sliding rail or a sliding plate. Correspondingly, the main body of the food treating apparatus is provided with a chamber to accommodate the weighing scale, and within the chamber, a guiding rail is provided for use in conjunction with the sliding rail or sliding plate. The weighing scale can be drawn into or out of the food treating apparatus along the guiding rail. The food treating apparatus with the weighing scale disclosed in the present invention is simple in structure, low in cost and easy to use.

Abstract: An automatic liquid density-regulating device according to this invention is provided, comprising a workbench with a preparation area, a stir area, and a storage area; a controlling mechanism at a side of the workbench and connected with a clipping unit; a powder supply mechanism vertically on the preparation area of workbench, on which a plurality of container units may be provided; a weighing mechanism on the preparation area of workbench and connected to the controlling mechanism; a liquid supply mechanism located on the preparation area of workbench and at a side of the weighing mechanism and connected to the controlling mechanism; an absorption mechanism on the preparation area of workbench and at a side of the weighing mechanism. Thus, the device may flexibly set up the preparation flow and automatically pour powder and cold and hot water (or solvent) for achievement of precise and fast liquid density regulation.

Abstract: A food processor has a main body (10) with a base member (12) extending laterally. A bowl (16) sits on the base member (12) and a one-piece drive shaft (18) extends up through the bowl. A hollow lid (32) fits on the bowl (16) and the upper part of the drive shaft (18) is positioned in the lid space. A chopping or S blade (26) fits on the lower part of the drive shaft (18) is positioned in the lid space. A chopping or S blade (26) fits on the lower part of the shaft. A slicer shredder disc (40) and a displacement disc (46), can be positioned at the upper part of the shaft. Access to a delivery chute (36) on the lid is provided by a removable gate (50). The only removable parts of the food processor are the S blade, the slicer/shredder disc, the displacement disc and the removable gate.

Abstract: A stream (A) of first foodstuff has a first pH and a stream (B) of second foodstuff has second pH. The first pH and second pH are oppositely related to a third or target pH for the foodstuff such that one pH level is above the target level while the other pH level is below the target level. The two streams (A) and (B) are combined in a proportion to produce a combined or third foodstuff at the target pH. One or both of the first pH and second pH are sensed or otherwise determined, preferably on a continuous basis, and then these pH values are used to determine the proportion at which the stream of first foodstuff and stream of second foodstuff are combined and mixed. Particularly, the pH modification can be loosely controlled to produce an over-modification in the first foodstuff and then the stream (B) of second foodstuff may be combined with the stream (A) first foodstuff to produce a stream (C) of material having the target pH.

Abstract: The water holding capacity of meat is improved by agitating the meat at an alleged temperature with the processing solution and by maintaining the agitation temperature with precision. A preferred temperature is in the range of 45 ° to 60° F. and the agitation is preferably a massaging action after injection of the liquid into the meat. The heating or agitation at the elevated temperature can be carried out in one vessel while the subsequent cooling is carried out in at least one second vessel.

Abstract: The present invention relates to a device for detecting the raising state of lumps of dough (11) submitted to a fermentation process which is for example induced by yeast in a raising chamber and during which the volume of said lumps increases. The device includes at least one variance detector (21) which is associated with at least one of the lumps of dough placed in the raising chamber, and which generates a characteristic output signal when the thickness of the dough reaches a predetermined target value corresponding to a desired maturation degree of the dough. The variance detector (21) consists of an ultrasonic detector for measuring the propagation time of the ultrasonic signals. The detector is placed on a tripod (17) which can be arranged in the raised chamber (13) on the bottom thereof.

Abstract: A method for producing tofu is disclosed which includes the step of detecting the concentration of a coagulant in soybean milk. The coagulant concentration is detected by a coagulant concentration detector disposed downstream of a stirring apparatus in a soybean milk transfer circuit. The amount of addition of the coagulant is controlled by a coagulant concentration adjuster in accordance with the coagulant concentration detected by the coagulant concentration detector. This enables the mass production of tofu having a bouncy taste and excellent flavor.

Abstract: A device and method for storing dough as the dough rises, wherein an indication is provided when the dough has risen to the proper volume. A batch of leavened dough is placed in a container. A lid is provided for covering the leavened dough in the container. The lid defines an aperture that extends through said lid. An alarm assembly is provided that is capable of providing a visual and/or an audible alarm when triggered. The alarm assembly is positionable on the lid, wherein the lid supports the alarm assembly over the leavened dough. A contact element is provided that rests upon the leavened dough within the container. The contact element rises with the dough and contacts the alarm assembly through the aperture in the lid when the leavened dough rises to a predetermined volume. When the contact element reaches the alarm assembly, the contact element triggers the alarm assembly. A person seeing and/or hearing the alarm therefore knows that the dough has risen to the proper amount.

Abstract: Provided is a device for treating a food product in order to reduce or eliminate the detrimental effects of the presence of oxygen which is in contact with the external surface of the product.

Abstract: This invention relates to the technical field of culinary arts. It includes an amusing way of presenting a novelty item such as a figurine or other promotional or warning message during the heating of a microwave food package which may also serve as a food ready indicator. It may be used as a retrofit to a food package or integrated into a food package.

Abstract: A plant for producing foodstuffs is particularly suited for use as a chocolate plant, and permits facilitated tailoring thereof for a particular production purpose by including at least two sections, at least a portion of which are mechanically independent of one another. The foodstuffs are advantageously processable and/or conveyable in product carriers, and optionally delivered from one section to another by transfer devices located therebetween. Optionally, intermediate storage devices may also be provided between the portion of the sections which are mechanically independent of one another.

Abstract: A process for determining a tissue composition characteristic of a live animal or carcass involves the steps of: (a) obtaining either or both of at least one infrared thermographic image of the animal while it is alive, taken from at least one view, or at least one image of the carcass of the animal after slaughter, taken from at least one view, each thermographic image being capable of being represented as an array of pixels providing temperature data representative of temperature information at the corresponding part of the image; (b) calculating the value of at least one statistical measure of the temperature data for each thermographic image; (c) providing a predictive model wherein the tissue composition characteristic is included as an output variable, and the statistical measures of temperature data for each thermographic image are included as input variables; and (d) solving the predictive model to provide the value of the tissue composition characteristic.

Abstract: An electronic chef's fork is provided which displays indicia such as food type and degree of doneness for a selected food type and temperature and which includes control areas by which the user of the electronic chef's fork selects the meat type. The operational circuitry of the device allows the user to select among an array of food type options and to thereby designate a degree of doneness for the selected type of food. A prompt message is provided to indicate the degree of doneness attained for the selected food type when the device is inserted into the food.

Abstract: To find the core temperature of the foodstuff, the package can be fitted with an aperture (3) through which a temperature sensor (11) is inserted into the foodstuff. The temperature sensor is connected to a temperature detection instrument at an end projecting from the aperture (3) and the foodstuff heated to the predetermined temperature, the temperature curve being stored in the temperature detection instrument so as to be fetched. For cooling, the foodstuff with the sensor is, for example, taken out of the oven and reconnected to the temperature detector, in which the temperature curve during cooling is stored so as to be fetched.

Abstract: A vacuum pot capable of showing the vacuum status comprises a container and a cover body. The cover body comprises a seat, a top lid, an air-pumping unit, and an indicating unit. The top lid connects with the seat. A groove is installed on the top edge of the top lid. The air-pumping unit is installed between the seat and the top lid to draw out the air inside the container unidirectionally by the pressing and releasing of an air-pumping button. The indicating unit has a retractable pump. One end of the retractable pump connects with the seat. The retractable pump connects with the inside of the container. The other end of the retractable pump connects with a rack. The rack is meshed with a gear. The gear is pivotably installed on the seat. The gear fixedly joins a pointer installed in the groove of the top lid. A scale is installed on the groove. Thereby articles can be superposed on the cover body, the vacuum degree of the vacuum pot can be known exactly, and the user can operate using only one hand.

Abstract: An electronic chef's fork is provided which displays indicia such as food type and degree of doneness for a selected food type and temperature and which includes control areas by which the user of the electronic chef's fork selects the meat type. The operational circuitry of the device allows the user to select among an array of food type options and to thereby designate a degree of doneness for the selected type of food. A prompt message is provided to indicate the degree of doneness attained for the selected food type when the device is inserted into the food.

Abstract: A system for maintaining foods warm including an exterior container with a lower generally horizontal flat support surface and upstanding side wall with an open top, the open top having a receipt area including a generally annular flat surface. Also included is an interior container that is adapted to receive food and which has a lower generally horizontal flat surface and an upstanding side wall receivable within the exterior container. The interior container has an outwardly extending flange with its upper extent receivable in the receipt area. A thermal retention region is provided between the interior and exterior containers and includes a generally flat horizontal circular region between the lower surfaces of the interior and exterior containers and extends upwardly between the side walls of the interior and exterior containers. The thermal retention region has an essentially common thickness throughout its entire extent.

Abstract: An exhaust particle and particulate containment system for a coffee roaster includes an exhaust duct for carrying exhaust coffee roasting by-products including air, gasses, smoke and chaff from the coffee roaster to a porous medium for separating chaff from the exhaust coffee roasting by-product flow and a filter for removing smoke particles from the exhaust coffee roasting by-product flow which passes through the porous medium.

Abstract: A sensor for measuring the temperature of the utensil is an infrared sensor arranged at a location of the utensil such that it can receive the infrared radiation emitted by the heating surface, the sensor being connected to an electronic circuit capable of converting the variation in the infrared radiation caused by the heating of the utensil into an electrical signal.

Abstract: In a method and an apparatus for refining chocolate mass within a trough, the trough contains at least one trough compartment wherein the chocolate mass is treated or conched. After entering the trough and after begin of operation of the machine, at least one additive, such as fat (cocoa butter), is added at a certain moment. Addition of the at least one additive is done into one compartment of the continuously operated conching machine. The composition of the chocolate mass is monitored after adding the additives by means of a spectrometer. An output signal of the spectrometer is used to control the added amount of the respective additive.

Abstract: A process to separate insoluble solid portions from soluble liquid materials of fruits with increased performance and yield using a press (7) wherein water, is first supplied to a mill for crushing the fruit. The soluble materials are then separated from the solid portions as juice in the press (7). The relationship between water feed and fruit feed can be controlled by a of microprocessor (22). An apparatus for carrying out this process is also disclosed.

Abstract: In a cooking apparatus such as a fryer or the like for frying food having an oil tank filled therein with cooking oil to be maintained in heated condition, a humidity detector is provided to detect an amount of vapor rising from the food after the food has been thrown into the heated cooking oil. An electric circuit is provided to decide frying completion of the food when the detected amount of vapor becomes smaller than a predetermined amount of vapor after maintained larger than the predetermined amount of vapor.

Abstract: In a cooking apparatus such as a fryer or the like for frying food having an oil tank filled therein with cooking oil to be maintained in heated condition, a humidity detector is provided to detect an amount of vapor rising from the food after the food has been thrown into the heated cooking oil. An electric circuit is provided to decide frying completion of the food when the detected amount of vapor becomes smaller than a predetermined amount of vapor after maintained larger than the predetermined amount of vapor, and an elapsed amount of time.

Abstract: The invention provides methods of detecting poor meat quality in live animals using infrared thermography. Animals from a group of live domestic animals such as cattle or swine are scanned to produce thermographic images. The images are then statistically analyzed to determine a measure of central tendency such as the mean temperature for each animal's image and for all of the images in the group. A measure of dispersion from the measure of central tendency, such as standard deviation is determined. Then, animals are rejected as having a high probability of producing poor meat quality if the measure of central tendency for that animal's temperature differs from the measure of central tendency for the group by more than 0.9 standard deviations. Alternatively a set percent of animals are rejected, preferably up to 20%, these being animals whose measures of central tendency differ the most from the measure of central tendency for the group.

Abstract: An oven for maintaining the quality of stored, heated food includes sensors for sensing the temperature of water in the oven's water reservoir and for sensing the temperature of air in the oven and a control system to compensate for the loss of heat and moisture when the door is opened by increasing the temperatures of the water and air above the set values for a period of time.

Abstract: The present invention relates to a system to warn of early removal of food from a cooking medium. The system is a combination of a frypot, a basket sensor and an alarm where the frypot is a container holding a cooking medium such as oil or shortening. Food items to be cooked are placed in a control zone in the cooking medium and held by a basket that holds the food submersed in the cooking medium. The basket sensor is installed to detect the presence of a basket in the container. The basket sensor is monitored by a cooking computer that controls the alarm, activating the alarm if there is no basket in the frypot when a cook cycle is initiated or when the basket is removed before the cook cycle is completed. The cooking computer monitors the cooking cycle by using a preprogrammed cook time and adjusting the time based on variations measured in the cooking medium temperature or other factors.

Abstract: The method includes extruding the pasta filata cheese in form of a cord (2) that is left hanging up to a belt (7) operated at a speed higher than the speed of the coming out of the cord (2) from an extruding device (1) so as to cause a stretching in the free strap of the cord comprised between the extruding device (1) and the transport belt (7). The stretched ribbon (2) is then transversally severed in single portions (18).

Abstract: A food product depositor for depositing a food product on a receptacle carried on a continuously moving conveyor. A first depositing mechanism includes an extrusion head which moves in tandem with the receptacle while extruding food product. A microprocessor is coupled to tandem scales to control operation of the depositor and to determine whether the weight of extruded food product is within a preselected target weight range. The microprocessor permits feedback control of the first depositor to adjust its performance based on factors including temperature, pressure and voids within the food product. The microprocessor actuates a second depositing mechanism if necessary to deposit a second amount of food product on the receptacle to reach the preselected target weight range.

Abstract: In a cooking apparatus such as a fryer or the like for frying food having an oil tank filled therein with cooking oil to be maintained in heated condition, a humidity detector is provided to detect an amount of vapor rising from the food after the food has been thrown into the heated cooking oil. An electric circuit is provided to decide frying completion of the food when the detected amount of vapor becomes smaller than a predetermined amount of vapor after maintained larger than the predetermined amount of vapor.

Abstract: A pickled vegetables fermentation detector is the sensor for sensing kimchi curing which converts variables depending on the state of kimchi curing into an electric signal and is provided with an air bubble generator, gas collector and detector, in which the inside of the air bubble generator is divided into an upper compartment and lower compartment; gas generated in curing pickled vegetables is collected in the upper compartment to a predetermined quantity and gas is transported to the lower compartment at a predetermined pressure, and the main body of the lower compartment connected to one side of the upper compartment is composed of an air bubble homogeneity device expanded to the lower portion and inserted to a predetermined fluid in the inside of the lower compartment; one wall of a pair of oppositely disposed side walls is thicker than the other, and thickness of the walls is cut off at a predetermined height in the lower wall of both walls and a transparent panel is installed in the proximity of those

Abstract: The invention provides methods of detecting poor meat quality in live animals using infrared thermography. In cattle, animals whose thermographs are predominantly outside the test temperature range, 28.degree.-32.degree..+-.2.degree. C., are rejected as having a high probability of producing poor meat quality. In swine, the test temperature range is 24.degree.-26.degree..+-.2.degree. C.

Abstract: An apparatus and method including controls for automatically controlling the operating speed of a candy forming machine to make candy pieces of the same size having uniform outer diameters. The candy forming machine itself includes a batch roller for rolling a batch of candy mass, a rope sizer for shaping and sizing the rolled candy mass into a candy rope, and a candy former for cutting and forming the candy rope into candy pieces. By monitoring the size of the candy mass in the batch roller, the machine automatically synchronizes both the speed of the rope sizer and the speed of the candy former to the rate at which candy is introduced into the batch roller. More specifically, the candy forming machine includes a mechanism for sensing a particular candy mass diameter in the batch roller and generating a corresponding signal to a speed control device.

Abstract: A legume rehydration control apparatus and method employ a buoyancy restraint device, a buoyancy detection device, and a plurality of latch devices. The buoyancy restraint device is adapted to evenly submerge and hold dried legumes in a vat of rehydration liquid at a level below the level of the liquid in the rehydration vat and to allow the liquid to rise past the restraint device and above the level of the legumes through a sufficient distance to provide an ample supply of liquid to accommodate the rehydration of the dried legumes. The buoyancy detection device is connected to the buoyancy restraint device and adapted to detect the change in buoyancy of the legumes by monitoring the upward and downward movement of the restraint device relative to the rehydration vat and thereby the change in the buoyancy of the legumes which underlie the restraint device.

Abstract: The invention provides a heat actuated decorative device for a food product that is either cooked or to be cooked. The device includes a hollow decorator supporting body adapted to be submerged in the food near an exposed surface of the food, and a heat responsive expandable decorative display body concealed inside the support housing. Initially, the decorative display device is preferably compressed or folded up inside the housing. During heating of the food, the decorative display body is expelled upwardly from the housing to a location on the surface of the food and expands outwardly over the surface of the food to provide a visible decorative display which ornaments the food product. In one preferred form of the invention, the food is completely or almost completely cooked first. The decorative deivce is then installed. The food is taken to the table or other serving location where additonal heat is provided, as by means of a hot plate, alcohol burner, etc.

Abstract: An apparatus for controlling the fermentation of moromi mash comprises a sampling mechanism for sampling a portion of the prescribed amount of moromi mash stored in at least one storage tank, and an automatic multiple analyzer for receiving the portion of the prescribed amount of moromi mash from the sampling mechanism and simultaneously analyzing the concentrations of at least two ingredients of the sampled portion of the moromi mash.

Abstract: A description is provided of a process for producing long products with a moisture content of less than approximately 14% by weight and particularly approximately 11 to 13% by weight, the long product leaving the press head in the form of soft, moist-plastic dough strands being guided in suspended manner up to the final drying through varyingly heated climate zones and at the end of the drying process, the long product is cooled and/or dimensionally stabilized in a further climate zone. The long product leaving the press head is heated as rapidly as possible in a first climate zone, but in more than 10 minutes to a temperature of more than approximately 80.degree. C. under the action of a heating medium with a relative humidity of approximately 60 to 80% and then in a second climate zone under the action of a drying medium with a temperature of over approximately 80.degree. C.

Abstract: An apparatus for manufacturing soy sauce comprises a sampling mechanism for sampling a portion of a prescribed amount of raw soy sauce stored in at least one storage tank, and an automatic multiple analyzer for receiving the portion of the prescribed amount of raw soy sauce from the sampling mechanism and simultaneously analyzing the concentrations of at least two ingredients of the sampled portion of the raw soy sauce. The apparatus also includes at least one control tank operatively communicating with the storage tank for supplying at least one controlling element to the raw soy sauce in the storage tank, and a contral mechanism for selectively opening and closing control valves coupled between the control tank and the storage tank according to analytic results from the automatic multiple analyzer thereby to add the controlling element to the raw soy sauce in the storage tank to adjust the concentrations of the at least two ingredients of the prescribed amount of raw soy sauce to target values.

Abstract: A method is described for treating consumable products, such as foods, drugs or dietary supplements, for example drugs enclosed in capsules, to detect contamination. A colorimetric indicator, which can react with a contaminating substance such as cyanide, is incorporated into the consumable product or the packaging for the product. When the indicator comes in contact with the contaminating substance, a readily detectable color signal is produced.