An expanded snack food product comprising a rigid matrix defining a cellular structure, and a batter for making an expanded snack food product comprising a substrate, an emulsifier and starch. A method of manufacture and a kit is also disclosed.
Methods for manufacturing reduced or zero added sodium expandable snack food pellets by including a functional ingredient to increase the expansion ratio of the pellets. Methods for manufacturing reduced or zero added sodium expandable snack food pellets by including a functional ingredient to decrease the glass transition temperature of the pellets. Methods for manufacturing reduced or zero added sodium expandable snack food by including a functional ingredient to decrease the bulk density of the snack food. Reduced or zero added sodium expandable snack food pellets having specific expansion ratio and/or glass transition temperature, and reduced or zero added sodium expanded snack food products prepared from the pellets. Reduced or zero added sodium expanded snack food having specific bulk density.
Disclosed herein is a salt substitute composition and methods for making the salt substitute composition. The salt substitute composition includes sodium chloride, potassium chloride, ammonium chloride, acidulant and binder. The salt substitute composition is a plurality of particles of specific particle size distribution. The plurality of particles may comprise or consist of agglomerates. Also disclosed herein are uses of the salt substitute composition, for example, as a seasoning and/or flavouring and a seasoning and/or flavouring comprising the salt substitute composition.
A method of making a vegetable- and/or fruit-containing snack food is described. The snack food includes a rigid starch matrix that contains potato starch and a plurality of individual pieces of vegetable and/or fruit randomly distributed throughout the matrix. At least 50% by number of the pieces have a minimum dimension of at least 0.75 mm and a maximum dimension of up to 7 mm. The matrix includes a first cellular structure of first cellular pores having a first pore size distribution and the pieces include a second cellular structure of second cellular pores having a second pore size distribution. At least some of the second cellular pores are defined by polysaccharide cell walls of the respective vegetable and/or fruit. The first pore size distribution has a larger number-average pore size and a wider distribution than the second pore size distribution.
Methods for manufacturing reduced or zero added sodium expandable snack food pellets by controlling the manufacturing conditions to control the expansion ratio of the pellets. Methods for manufacturing reduced or zero added sodium expanded snack food by controlling the manufacturing conditions to control the bulk density of the resulting expanded snack food. Reduced or zero added sodium expandable snack food pellets having specific expansion ratio and/or glass transition temperature, and reduced or zero added sodium expanded snack food products prepared from the pellets. Reduced or zero added sodium expanded snack food having specific bulk density.
A method of peeling tubers includes providing a peeler device defining a cavity surrounded by a peeling mechanism, inputting tubers to be peeled into the cavity, directing electromagnetic radiation from an illumination device into the cavity-detecting electromagnetic radiation reflected into lens of a camera from tubers located in the cavity during a peeling operation by the peeling mechanism, and operating the peeler device based on the reflected electromagnetic radiation detected by the camera. Also disclosed is an apparatus for carrying out the method.
A23N 7/02 - Peeling potatoes, apples or similarly shaped vegetables or fruit
A23L 19/12 - Products from fruits or vegetablesPreparation or treatment thereof of tuberous or like starch containing root crops of potatoes
A23N 15/00 - Machines or apparatus for other treatment of fruits or vegetables for human purposesMachines or apparatus for topping or skinning flower bulbs
B07B 1/12 - Apparatus having only parallel elements
B07B 13/07 - Apparatus in which aggregates or articles are moved along or past openings which increase in size in the direction of movement
A method of storing potatoes, the method comprising the steps of: i. providing a plurality of dormant potatoes, wherein the potatoes have been cured after harvesting; ii. treating the potatoes with 1-methylcyclopropene, the treatment comprising exposing the potatoes, which are at a first treatment temperature within the range of from 10 to 30° C., to 1-methylcyclopropene; storing the potatoes at a second storage temperature within the range of from greater than 1 to up to 6° C. for a storage period within a potato store, wherein the storage period extends continuously until at least 1 week after initiation of eye movement in at least one of the potatoes, and wherein during the storage period the potatoes are stored in atmospheric air free of an external supply of ethylene sprout suppressant.
An expanded snack food product comprising a rigid matrix defining a cellular structure, and a batter for making an expanded snack food product comprising a substrate, an emulsifier and starch. A method of manufacture and a kit is also disclosed.
An expanded snack food product comprising a rigid matrix defining a cellular structure, and a batter for making an expanded snack food product comprising a substrate, an emulsifier and starch. A method of manufacture and a kit is also disclosed.
Methods for manufacturing reduced or zero added sodium expandable snack food pellets by including a functional ingredient to increase the expansion ratio of the pellets. Methods for manufacturing reduced or zero added sodium expandable snack food pellets by including a functional ingredient to decrease the glass transition temperature of the pellets. Methods for manufacturing reduced or zero added sodium expandable snack food by including a functional ingredient to decrease the bulk density of the snack food. Reduced or zero added sodium expandable snack food pellets having specific expansion ratio and/or glass transition temperature, and reduced or zero added sodium expanded snack food products prepared from the pellets. Reduced or zero added sodium expanded snack food having specific bulk density.
Methods for manufacturing reduced or zero added sodium expandable snack food pellets by including a functional ingredient to increase the expansion ratio of the pellets. Methods for manufacturing reduced or zero added sodium expandable snack food pellets by including a functional ingredient to decrease the glass transition temperature of the pellets. Methods for manufacturing reduced or zero added sodium expandable snack food by including a functional ingredient to decrease the bulk density of the snack food. Reduced or zero added sodium expandable snack food pellets having specific expansion ratio and/or glass transition temperature, and reduced or zero added sodium expanded snack food products prepared from the pellets. Reduced or zero added sodium expanded snack food having specific bulk density.
A roller assembly for producing a compressed sheet material, such as a food product, having a roller support frame holding a fixed and a slidable roller; an actuator to apply force to the slidable roller, and a variable width spacer located between the shaft bearings of the rollers to limit the minimum separation between them. Variable width spacers comprising sliding wedges or a cam are described.
A method of storing potatoes, the method comprising the steps of: iv. providing a plurality of dormant potatoes, wherein the potatoes have been cured after harvesting; v. treating the potatoes with 1-methylcyclopropene, the treatment comprising exposing the potatoes, which are at a first treatment temperature within the range of from 10 to 30° C., to 1-methylcyclopropene; storing the potatoes at a second storage temperature within the range of from greater than 6 to up to 15° C. for a storage period within a potato store, wherein the storage period extends continuously until at least 1 week after initiation of eye movement in at least one of the potatoes, and wherein during the storage period the potatoes are stored in atmospheric air free of an external supply of ethylene sprout suppressant.
A vibratory feeder having a feeder plate comprising a layered structure of a solid material and a material containing voids, such as a metal foam, sintered metal or glass, a ceramic, a foamed polymer, an aerogel or an arrangement of spacers. Scarf plates are particularly described.
B65G 27/16 - Applications of devices for generating or transmitting jigging movements of vibrators, i.e. devices for producing movements of high frequency and small amplitude
Methods for manufacturing reduced or zero added sodium expandable snack food pellets by controlling the manufacturing conditions to control the expansion ratio of the pellets. Methods for manufacturing reduced or zero added sodium expanded snack food by controlling the manufacturing conditions to control the bulk density of the resulting expanded snack food. Reduced or zero added sodium expandable snack food pellets having specific expansion ratio and/or glass transition temperature, and reduced or zero added sodium expanded snack food products prepared from the pellets. Reduced or zero added sodium expanded snack food having specific bulk density.
Methods for manufacturing reduced or zero added sodium expandable snack food pellets by controlling the manufacturing conditions to control the expansion ratio of the pellets. Methods for manufacturing reduced or zero added sodium expanded snack food by controlling the manufacturing conditions to control the bulk density of the resulting expanded snack food. Reduced or zero added sodium expandable snack food pellets having specific expansion ratio and/or glass transition temperature, and reduced or zero added sodium expanded snack food products prepared from the pellets. Reduced or zero added sodium expanded snack food having specific bulk density.
A production line for powder coating items, such as food pieces, having a conveyor and a powder depositor arranged having a powder reservoir, a screen, a vibratory actuator to apply intermittent vibrations to the screen to cause powder to pass through apertures in the screen; and a controller to control the interval between the intermittent vibrations so that powder is deposited predominantly onto the items as they pass below the screen.
A21C 15/00 - Apparatus for handling baked articles
A23G 3/34 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof
A23P 20/12 - Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breadingSuch apparatus combined with means for pre-moistening or battering
B05C 19/04 - Apparatus specially adapted for applying particulate materials to surfaces the particulate material being projected, poured or allowed to flow onto the surface of the work
B05C 5/00 - Apparatus in which liquid or other fluent material is projected, poured or allowed to flow on to the surface of the work
B05D 1/30 - Processes for applying liquids or other fluent materials performed by gravity only, i.e. flow coating
A21C 9/04 - Apparatus for spreading granular material on, or sweeping or coating the surfaces of, pieces or sheets of dough
B05C 9/06 - Apparatus or plant for applying liquid or other fluent material to surfaces by means not covered by groups , or in which the means of applying the liquid or other fluent material is not important for applying two different liquids or other fluent materials, or the same liquid or other fluent material twice, to the same side of the work
A vegetable- and/or fruit-containing snack food, the snack food comprising a sheet having a thickness of from 1 to 8 mm, the sheet comprising a rigid starch matrix comprising potato starch and a plurality of individual pieces of vegetable and/or fruit randomly distributed throughout the matrix, wherein at least 50% by number of the pieces have a minimum dimension of at least 0.75 mm and a maximum dimension of up to 7 mm, wherein the matrix defines therein a first cellular structure of first cellular pores having a first pore size distribution and the pieces define therein a second cellular structure of second cellular pores having a second pore size distribution, at least some of the second cellular pores are defined by polysaccharide cell walls of the respective vegetable and/or fruit, and the first pore size distribution has a larger number-average pore size and a wider distribution than the second pore size distribution. A method of manufacture is also disclosed.
A flume for supplying vegetable pieces in a supply of liquid, the flume extending between a flume inlet and a flume outlet, the flume comprising: a gulley section having an upstream inlet end at the flume inlet and a downstream outlet end, the gulley section having opposed sidewalls and a gulley floor therebetween, and a spreader section having opposed first and second lateral walls and a spreader floor therebetween, the spreader section having an upstream end connected to the downstream outlet end of the gulley section, the spreader section progressively increasing in width between the opposed first and second lateral walls in a downstream direction from the upstream end to a downstream end of the spreader section, wherein the opposed first and second lateral walls are each outwardly inclined away from a longitudinal axis of the spreader section by a respective angle α° for the first lateral wall and β° for the second lateral wall, in respective opposite directions, which extends from the upstream end of the spreader section to the downstream end of the spreader section, wherein the gulley section has a width of the gulley floor at the downstream outlet end of W1, the length of the spreader section between the upstream and downstream ends of the spreader section is N, and the dimensionless ratio N/W1 is within the range of from 2 to 15, and wherein the sum of α° and β° is from 10 to 25°.
A vibratory feeder having a feeder plate comprising a layered structure of a solid material and a material containing voids, such as a metal foam, sintered metal or glass, a ceramic, a foamed polymer, an aerogel or an arrangement of spacers. Scarf plates are particularly described.
B65G 27/16 - Applications of devices for generating or transmitting jigging movements of vibrators, i.e. devices for producing movements of high frequency and small amplitude
A vibratory feeder having a feeder plate comprising a layered structure of a solid material and a material containing voids, such as a metal foam, sintered metal or glass, a ceramic, a foamed polymer, an aerogel or an arrangement of spacers. Scarf plates are particularly described.
B65G 27/16 - Applications of devices for generating or transmitting jigging movements of vibrators, i.e. devices for producing movements of high frequency and small amplitude
A method of peeling tubers includes providing a peeler device defining a cavity surrounded by a peeling mechanism, inputting tubers to be peeled into the cavity, directing electromagnetic radiation from an illumination device into the cavity, detecting electromagnetic radiation reflected into lens of a camera from tubers located in the cavity during a peeling operation by the peeling mechanism, and operating the peeler device based on the reflected electromagnetic radiation detected by the camera. Also disclosed is an apparatus for carrying out the method.
A23N 7/02 - Peeling potatoes, apples or similarly shaped vegetables or fruit
A23L 19/12 - Products from fruits or vegetablesPreparation or treatment thereof of tuberous or like starch containing root crops of potatoes
A23N 15/00 - Machines or apparatus for other treatment of fruits or vegetables for human purposesMachines or apparatus for topping or skinning flower bulbs
B07B 1/12 - Apparatus having only parallel elements
B07B 13/07 - Apparatus in which aggregates or articles are moved along or past openings which increase in size in the direction of movement
A method of storing potatoes, the method comprising the steps of: i. providing a plurality of dormant potatoes, wherein the potatoes have been cured after harvesting; ii. treating the potatoes with 1-methylcyclopropene, the treatment comprising exposing the potatoes, which are at a first treatment temperature within the range of from 10 to 30°C, to 1-methylcyclopropene; storing the potatoes at a second storage temperature within the range of from greater than 1 to up to 6°C for a storage period within a potato store, wherein the storage period extends continuously until at least 1 week after initiation of eye movement in at least one of the potatoes, and wherein during the storage period the potatoes are stored in atmospheric air free of an external supply of ethylene sprout suppressant.
A23B 7/00 - Preservation of fruit or vegetablesChemical ripening of fruit or vegetables
A23B 7/14 - Preserving or ripening with chemicals not covered by group or
A23B 7/144 - Preserving or ripening with chemicals not covered by group or in the form of gases, e.g. fumigationCompositions or apparatus therefor
A23B 7/148 - Preserving or ripening with chemicals not covered by group or in the form of gases, e.g. fumigationCompositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
A roller assembly for producing a compressed sheet material, such as a food product, having a roller support frame holding a fixed and a slidable roller; an actuator to apply force to the slidable roller, and a variable width spacer located between the shaft bearings of the rollers to limit the minimum separation between them. Variable width spacers comprising sliding wedges or a cam are described.
A method of storing potatoes, the method comprising the steps of: iv. providing a plurality of dormant potatoes, wherein the potatoes have been cured after harvesting; v. treating the potatoes with 1-methylcyclopropene, the treatment comprising exposing the potatoes, which are at a first treatment temperature within the range of from 10 to 30°C, to 1-methylcyclopropene; storing the potatoes at a second storage temperature within the range of from greater than 6 to up to 15°C for a storage period within a potato store, wherein the storage period extends continuously until at least 1 week after initiation of eye movement in at least one of the potatoes, and wherein during the storage period the potatoes are stored in atmospheric air free of an external supply of ethylene sprout suppressant.
A23B 7/00 - Preservation of fruit or vegetablesChemical ripening of fruit or vegetables
A23B 7/14 - Preserving or ripening with chemicals not covered by group or
A23B 7/144 - Preserving or ripening with chemicals not covered by group or in the form of gases, e.g. fumigationCompositions or apparatus therefor
A23B 7/148 - Preserving or ripening with chemicals not covered by group or in the form of gases, e.g. fumigationCompositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
A method of storing potatoes includes providing a plurality of dormant potatoes, wherein the potatoes have been cured after harvesting; in a first treatment step, treating the potatoes with 1-methylcyclopropene by exposing the potatoes, which are at a first treatment temperature within the range of from 10 to 30° C., to 1-methylcyclopropene; storing the potatoes at a second storage temperature within the range of from 4 to 15° C.; and in a subsequent second treatment step during the storing step, treating the potatoes with ethylene by exposing the potatoes, which are at the second storage temperature, to ethylene.
A23B 7/152 - Preserving or ripening with chemicals not covered by group or in the form of gases, e.g. fumigationCompositions or apparatus therefor in a controlled atmosphere comprising other gases in addition to CO2, N2, O2 or H2O
A method of storing potatoes, the method comprising the steps of: iv. providing a plurality of dormant potatoes, wherein the potatoes have been cured after harvesting; v. treating the potatoes with 1-methylcyclopropene, the treatment comprising exposing the potatoes, which are at a first treatment temperature within the range of from 10 to 30°C, to 1-methylcyclopropene; storing the potatoes at a second storage temperature within the range of from greater than 6 to up to 15°C for a storage period within a potato store, wherein the storage period extends continuously until at least 1 week after initiation of eye movement in at least one of the potatoes, and wherein during the storage period the potatoes are stored in atmospheric air free of an external supply of ethylene sprout suppressant.
A23B 7/00 - Preservation of fruit or vegetablesChemical ripening of fruit or vegetables
A23B 7/14 - Preserving or ripening with chemicals not covered by group or
A23B 7/144 - Preserving or ripening with chemicals not covered by group or in the form of gases, e.g. fumigationCompositions or apparatus therefor
A23B 7/148 - Preserving or ripening with chemicals not covered by group or in the form of gases, e.g. fumigationCompositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
A method of storing potatoes, the method comprising the steps of: i. providing a plurality of dormant potatoes, wherein the potatoes have been cured after harvesting; ii. treating the potatoes with 1-methylcyclopropene, the treatment comprising exposing the potatoes, which are at a first treatment temperature within the range of from 10 to 30°C, to 1-methylcyclopropene; storing the potatoes at a second storage temperature within the range of from greater than 1 to up to 6°C for a storage period within a potato store, wherein the storage period extends continuously until at least 1 week after initiation of eye movement in at least one of the potatoes, and wherein during the storage period the potatoes are stored in atmospheric air free of an external supply of ethylene sprout suppressant.
A23B 7/00 - Preservation of fruit or vegetablesChemical ripening of fruit or vegetables
A23B 7/14 - Preserving or ripening with chemicals not covered by group or
A23B 7/144 - Preserving or ripening with chemicals not covered by group or in the form of gases, e.g. fumigationCompositions or apparatus therefor
A23B 7/148 - Preserving or ripening with chemicals not covered by group or in the form of gases, e.g. fumigationCompositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
A roller assembly for producing a compressed sheet material, such as a food product, having a roller support frame holding a fixed and a slidable roller; an actuator to apply force to the slidable roller, and a variable width spacer located between the shaft bearings of the rollers to limit the minimum separation between them. Variable width spacers comprising sliding wedges or a cam are described.
Methods and Apparatus for Powder Deposition and/or Topping Deposition A production line for powder coating items, such as food pieces, having a conveyor and a powder depositor arranged having a powder reservoir, a screen, a vibratory actuator to apply intermittent vibrations to the screen to cause powder to pass through apertures in the screen; and a controller to control the interval between the intermittent vibrations so that powder is deposited predominantly onto the items as they pass below the screen.
A23P 20/12 - Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breadingSuch apparatus combined with means for pre-moistening or battering
A21C 9/04 - Apparatus for spreading granular material on, or sweeping or coating the surfaces of, pieces or sheets of dough
A21D 13/20 - Partially or completely coated products
A23G 3/34 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof
A packaged food that includes a sealed bag defining therein a sealed cavity containing a food, the sealed bag being formed from a flexible packaging film that includes a monoaxially oriented polymeric layer defining a preferential tear direction extending along the film; wherein the packaging film is configured to form first and second elongate tear-away portions of the sealed bag which are on opposite sides of, and adjacent to, an elongate central portion of the sealed bag, the first and second elongate tear-away portions and the elongate central portion extending along the preferential tear direction, whereby tearing away of the first and second elongate tear-away portions along the preferential tear direction to open the sealed bag leaves the elongate central portion forming a handle portion of the opened bag.
B32B 3/04 - Layered products comprising a layer with external or internal discontinuities or unevennesses, or a layer of non-planar shapeLayered products comprising a layer having particular features of form characterised by features of form at particular places, e.g. in edge regions characterised by a layer folded at the edge, e.g. over another layer
B32B 7/12 - Interconnection of layers using interposed adhesives or interposed materials with bonding properties
B32B 27/08 - Layered products essentially comprising synthetic resin as the main or only constituent of a layer next to another layer of a specific substance of synthetic resin of a different kind
A vegetable- and/or fruit-containing snack food, the snack food comprising a sheet having a thickness of from 1 to 8 mm, the sheet comprising a rigid starch matrix comprising potato starch and a plurality of individual pieces of vegetable and/or fruit randomly distributed throughout the matrix, wherein at least 50 % by number of the pieces have a minimum dimension of at least 0.75 mm and a maximum dimension of up to 7 mm, wherein the matrix defines therein a first cellular structure of first cellular pores having a first pore size distribution and the pieces define therein a second cellular structure of second cellular pores having a second pore size distribution, at least some of the second cellular pores are defined by polysaccharide cell walls of the respective vegetable and/or fruit, and the first pore size distribution has a larger number-average pore size and a wider distribution than the second pore size distribution. A method of manufacture is also disclosed.
An apparatus for cutting vegetable slices that includes a central impeller coaxially mounted with a cutting head for rotation about an axis within the cutting head for delivering vegetables radially outwardly from a center of the impeller toward the cutting head. A water jet spray device is mounted at the base of the impeller, aligned with the axis, and includes a raised mound having an outer wall surrounding an inner wall defining a central depression, the outer wall extending downwardly and outwardly from an annular rim between the central depression and the outer wall, and a plurality of substantially radially oriented channels serially provided around the raised mound, each channel extending outwardly from a channel inlet within the central depression to a channel outlet in the outer wall.
B26D 7/08 - Means for treating work or cutting member to facilitate cutting
B26D 1/36 - Cutting through work characterised by the nature or movement of the cutting memberApparatus or machines thereforCutting members therefor involving a cutting member which does not travel with the work having a cutting member moving about an axis with a non-circular cutting member moving about an axis parallel to the line of cut and rotating continuously in one direction during cutting, e.g. mounted on a rotary cylinder
B26D 7/06 - Arrangements for feeding or delivering work of other than sheet, web, or filamentary form
45.
Method of and apparatus for packaging snack food chips
A method of packaging snack food chips, the method comprising the steps of: (a) providing a plurality of snack food chips as a shingled assembly of the snack food chips; (b) enclosing the shingled assembly within an elongate packaging container; (c) vibrating the shingled assembly supported so as to cause the snack food chips sequentially to fall from a free output end into the elongate packaging container while progressively translationally separating a closed end and the free output end to form a shingled stack extending away from the closed end; and (d) during at least a part of step (c), rotating the elongate packaging container so that the closed end is lowered while decreasing an angle of inclination such that the shingled stack is being progressively formed.
B65B 5/06 - Packaging groups of articles, the groups being treated as single articles
B65B 7/16 - Closing semi-rigid or rigid containers or receptacles not deformed by, or not taking-up shape of, contents, e.g. boxes or cartons
B65B 35/32 - Arranging and feeding articles in groups by gravity
B65B 35/34 - Arranging and feeding articles in groups by agitators or vibrators
B65B 39/00 - Nozzles, funnels or guides for introducing articles or materials into containers or wrappers
B65B 39/12 - Nozzles, funnels or guides for introducing articles or materials into containers or wrappers movable towards, or away from, container or wrapper during filling or depositing
B65B 39/14 - Nozzles, funnels or guides for introducing articles or materials into containers or wrappers movable with a moving container or wrapper during filling or depositing
B65B 43/46 - Feeding or positioning bags, boxes, or cartons in the distended, opened, or set-up stateFeeding preformed rigid containers, e.g. tins, capsules, glass tubes, glasses, to the packaging positionLocating containers or receptacles at the filling positionSupporting containers or receptacles during the filling operation using grippers
B65B 43/60 - Means for supporting containers or receptacles during the filling operation rotatable
B65B 57/06 - Automatic control, checking, warning or safety devices responsive to absence, presence, abnormal feed, or misplacement of binding or wrapping material, containers, or packages and operating to control, or to stop, the feed of articles or material to be packaged
B65B 57/12 - Automatic control, checking, warning or safety devices responsive to absence, presence, abnormal feed, or misplacement of articles or materials to be packaged and operating to control, or stop, the feed of wrapping materials, containers, or packages
A flume for supplying vegetable pieces in a supply of liquid, the flume extending between a flume inlet and a flume outlet, the flume comprising: a gulley section having an upstream inlet end at the flume inlet and a downstream outlet end, the gulley section having opposed sidewalls and a gulley floor therebetween, and a spreader section having opposed first and second lateral walls and a spreader floor therebetween, the spreader section having an upstream end connected to the downstream outlet end of the gulley section, the spreader section progressively increasing in width between the opposed first and second lateral walls in a downstream direction from the upstream end to a downstream end of the spreader section, wherein the opposed first and second lateral walls are each outwardly inclined away from a longitudinal axis of the spreader section by a respective angle α° for the first lateral wall and β° for the second lateral wall, in respective opposite directions, which extends from the upstream end of the spreader section to the downstream end of the spreader section, wherein the gulley section has a width of the gulley floor at the downstream outlet end of W1, the length of the spreader section between the upstream and downstream ends of the spreader section is N, and the dimensionless ratio N/W1 is within the range of from 2 to 15, and wherein the sum of α° and β° is from 10 to 25°.
A method of storing potatoes, the method comprising the steps of: i. providing a plurality of dormant potatoes, wherein the potatoes have been cured after harvesting; ii. in a first treatment step, treating the potatoes with 1- methylcyclopropene (1-MCP), the treatment comprising exposing the potatoes, which are at a first treatment temperature within the range of from 10 to 30°C, to 1-methylcyclopropene; iii. storing the potatoes at a second storage temperature within the range of from 4 to 15°C; and iv. in a subsequent second treatment step during the storing step iii, treating the potatoes with ethylene, the treatment comprising exposing the potatoes, which are at the second storage temperature, to ethylene. Alternatively, the method may include the monitoring of the dormancy of the potatoes and, in response to an eye movement of at least one potato, treat the potatoes with ethylene. The 1-MCP treatment is carried out before, the potatoes having not been cooled at a temperature below 8°C.
A23B 7/14 - Preserving or ripening with chemicals not covered by group or
A23B 7/144 - Preserving or ripening with chemicals not covered by group or in the form of gases, e.g. fumigationCompositions or apparatus therefor
A23B 7/148 - Preserving or ripening with chemicals not covered by group or in the form of gases, e.g. fumigationCompositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
A method of storing potatoes, the method comprising the steps of: • i. providing a plurality of dormant potatoes, wherein the potatoes have been cured after harvesting; • ii. in a first treatment step, treating the potatoes with 1- methylcyclopropene (1-MCP), the treatment comprising exposing the potatoes, which are at a first treatment temperature within the range of from 10 to 30°C, to 1-methylcyclopropene; • iii. storing the potatoes at a second storage temperature within the range of from 4 to 15°C; and • iv. in a subsequent second treatment step during the storing step iii, treating the potatoes with ethylene, the treatment comprising exposing the potatoes, which are at the second storage temperature, to ethylene. Alternatively, the method may include the monitoring of the dormancy of the potatoes and, in response to an eye movement of at least one potato, treat the potatoes with ethylene. The 1-MCP treatment is carried out before, the potatoes having not been cooled at a temperature below 8°C.
A23B 7/144 - Preserving or ripening with chemicals not covered by group or in the form of gases, e.g. fumigationCompositions or apparatus therefor
A23B 7/148 - Preserving or ripening with chemicals not covered by group or in the form of gases, e.g. fumigationCompositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
A method of manufacturing a starch-based snack food pellet for manufacturing an expanded snack food, the method comprising the steps of: feeding a first starch ingredient into a cooking device; inputting mechanical and thermal energy into the cooking device so as to cook and gelatinise the first starch ingredient in the cooking device, thereby to provide a processed starch component; adding a potato starch ingredient comprising native potato starch to the processed starch component to provide a starch mixture; and forming the starch mixture into pellets by extrusion. Also disclosed is a starch-based snack food pellet for manufacturing an expanded snack food.
A packaged food, the packaged food comprising: a sealed bag (4) defining therein a sealed cavity (6) containing a food (8), the sealed bag being formed from a flexible packaging film (10) comprising a monoaxially oriented polymeric layer defining a preferential tear direction extending along the film; wherein the packaging film is configured to form first and second elongate tear-away portions (60, 62) of the sealed bag which are on opposite sides of, and adjacent to, an elongate central portion (64) of the sealed bag, the first and second elongate tear-away portions and the elongate central portion extending along the preferential tear direction, whereby tearing away of the first and second elongate tear-away portions along the preferential tear direction to open the sealed bag leaves the elongate central portion forming a handle portion of the opened bag.
A packaged food, the packaged food comprising: a sealed bag (4) defining therein a sealed cavity (6) containing a food (8), the sealed bag being formed from a flexible packaging film (10) comprising a monoaxially oriented polymeric layer defining a preferential tear direction extending along the film; wherein the packaging film is configured to form first and second elongate tear-away portions (60, 62) of the sealed bag which are on opposite sides of, and adjacent to, an elongate central portion (64) of the sealed bag, the first and second elongate tear-away portions and the elongate central portion extending along the preferential tear direction, whereby tearing away of the first and second elongate tear-away portions along the preferential tear direction to open the sealed bag leaves the elongate central portion forming a handle portion of the opened bag.
A method of peeling tubers, the method comprising the steps of: a. providing a peeler device defining a cavity surrounded by a peeling mechanism; b. inputting tubers to be peeled into the cavity; c. directing electromagnetic radiation from an illumination device into the cavity; d. detecting electromagnetic radiation reflected into lens of a camera from tubers located in the cavity during a peeling operation by the peeling mechanism; and e. operating the peeler device based on the reflected electromagnetic radiation detected by the camera. Also disclosed is an apparatus for carrying out the method.
A23L 19/12 - Products from fruits or vegetablesPreparation or treatment thereof of tuberous or like starch containing root crops of potatoes
A23N 7/02 - Peeling potatoes, apples or similarly shaped vegetables or fruit
A23N 15/00 - Machines or apparatus for other treatment of fruits or vegetables for human purposesMachines or apparatus for topping or skinning flower bulbs
B07B 1/12 - Apparatus having only parallel elements
B07B 13/07 - Apparatus in which aggregates or articles are moved along or past openings which increase in size in the direction of movement
A method of peeling tubers, the method comprising the steps of: a. providing a peeler device defining a cavity surrounded by a peeling mechanism; b. inputting tubers to be peeled into the cavity; c. directing electromagnetic radiation from an illumination device into the cavity; d. detecting electromagnetic radiation reflected into lens of a camera from tubers located in the cavity during a peeling operation by the peeling mechanism; and e. operating the peeler device based on the reflected electromagnetic radiation detected by the camera. Also disclosed is an apparatus for carrying out the method.
A23N 7/02 - Peeling potatoes, apples or similarly shaped vegetables or fruit
A23L 19/12 - Products from fruits or vegetablesPreparation or treatment thereof of tuberous or like starch containing root crops of potatoes
B07B 1/12 - Apparatus having only parallel elements
B07B 13/07 - Apparatus in which aggregates or articles are moved along or past openings which increase in size in the direction of movement
A23N 15/00 - Machines or apparatus for other treatment of fruits or vegetables for human purposesMachines or apparatus for topping or skinning flower bulbs
An apparatus for handling three-dimensionally curved snack food chips. The apparatus includes a first conveyor for conveying a series of the snack food chips on a conveying surface and an inverting station located at an output end of the first conveyor. The inverting station includes an inverter configured for transferring the snack food chips from an output end of the first conveyor into contact with an internal concave surface of the inverter. A drive system for the inverter is configured to move the internal concave surface downwardly to cause movement of the snack food chips downward from an upper portion to a lower portion of the internal concave surface. A depositing station is located and configured for depositing the snack food chips from the lower portion of the internal concave surface onto a second conveyor configured for receiving snack food chips from the depositing station and conveying them away.
B65B 5/06 - Packaging groups of articles, the groups being treated as single articles
A21C 9/08 - Depositing, arranging and conveying apparatus for handling pieces, e.g. sheets of dough
B65B 35/24 - Feeding, e.g. conveying, single articles by endless belts or chains
B65B 35/44 - Arranging and feeding articles in groups by endless belts or chains
B65B 35/50 - Stacking one article, or group of articles, upon another before packaging
B65B 35/56 - Orientating, i.e. changing the attitude of, articles, e.g. of non-uniform cross-section
B65G 47/252 - Devices influencing the relative position or the attitude of articles during transit by conveyors orientating the articles by turning over or inverting them about an axis substantially perpendicular to the conveying direction
B65G 47/31 - Devices influencing the relative position or the attitude of articles during transit by conveyors arranging the articles, e.g. varying spacing between individual articles during transit by a series of conveyors by varying the relative speeds of the conveyors forming the series
B65G 15/10 - Conveyors having endless load-conveying surfaces, i.e. belts and like continuous members, to which tractive effort is transmitted by means other than endless driving elements of similar configuration comprising two or more co-operating endless surfaces with parallel longitudinal axes, or a multiplicity of parallel elements, e.g. ropes defining an endless surface
B65G 47/26 - Devices influencing the relative position or the attitude of articles during transit by conveyors arranging the articles, e.g. varying spacing between individual articles
B65G 15/16 - Conveyors having endless load-conveying surfaces, i.e. belts and like continuous members, to which tractive effort is transmitted by means other than endless driving elements of similar configuration comprising two or more co-operating endless surfaces with parallel longitudinal axes, or a multiplicity of parallel elements, e.g. ropes defining an endless surface with two or more endless belts the load being conveyed between the belts between an auxiliary belt and a main belt
An apparatus for cutting vegetable slices, the apparatus comprising: an annular-shaped cutting head, a plurality of knives serially mounted around the cutting head, each knife having a cutting edge extending substantially upwardly and spaced from the cutting head to provide a gap, extending in a radial direction, between the cutting edge and the cutting head, a central impeller coaxially mounted with the cutting head for rotation about an axis within the cutting head for delivering vegetables radially outwardly form a centre of the impeller toward the cutting head, the impeller having a base with an upper surface across which vegetables are, in use, delivered to the cutting head, a cover having a vegetable supply opening fitted above the base, and a plurality of radial orientation elements serially mounted within the impeller between the base and the cover to define a plurality of cutting zones located around the impeller, each cutting zone being between adjacent orientation elements, and a water jet spray device mounted at the base of the impeller and aligned with the axis, the water jet spray device comprising a raised mound having an outer wall surrounding an inner wall defining a central depression, the outer wall extending downwardly and outwardly from an annular rim between the central depression and the outer wall, and a plurality of substantially radially oriented channels serially provided around the raised mound, each channel extending outwardly from a channel inlet within the central depression to a channel outlet in the outer wall.
The present invention discloses a snack food product comprising a plurality of savory clusters, each cluster comprising a dry mixture comprising at least one grain, at least one seed and at least one nut, the mixture being coated with a binder, wherein the binder comprises or consists of a mixture of a soluble dietary fibre component and a low dextrose equivalent (DE) sugar syrup, the low dextrose equivalent (DE) sugar syrup having a maximum dextrose equivalent (DE) of 40, in a weight ratio within the range of from 30:70 to 70:30, and each cluster comprises from 65 to 85 wt% of the mixture and from 15 to 35 wt% of the binder, each wt% value being the based on the total weight of the cluster. The snack food provides a satisfying snack between meals or in place of a meal.
The present invention discloses a snack food product comprising a plurality of savory clusters, each cluster comprising a dry mixture comprising at least one grain, at least one seed and at least one nut, the mixture being coated with a binder, wherein the binder comprises or consists of a mixture of a soluble dietary fibre component and a low dextrose equivalent (DE) sugar syrup, the low dextrose equivalent (DE) sugar syrup having a maximum dextrose equivalent (DE) of 40, in a weight ratio within the range of from 30:70 to 70:30, and each cluster comprises from 65 to 85 wt% of the mixture and from 15 to 35 wt% of the binder, each wt% value being the based on the total weight of the cluster. The snack food provides a satisfying snack between meals or in place of a meal.
A method of making a snack food in the form of snack food chips, the method comprising the steps of: a. providing at least one pre-processed vegetable material, the pre-processed vegetable material including at least one bioactive component which comprises a polyphenol or a glucosinolate or a mixture of any two or more thereof, wherein the at least one pre-processed vegetable material is in a freeze-dried form, in an individually quick frozen (IQF) form, in a defrosted, chilled or fresh comminuted form and/or in a defrosted, chilled or fresh pulp form; b. incorporating the at least one pre-processed vegetable material into a dough, wherein the dough is a potato-based dough, and wherein the dough forms individual dough sheet portions, and the snack food is in the form of snack food chips; c. cooking the dough sheet portions to form a cooked snack food in the form of snack food chips, the cooked snack food having a moisture content after the cooking step of from 5 to 25 wt% based on the weight of the cooked snack food, wherein the cooking comprises baking, microwave cooking, infrared cooking or radio frequency (RF) cooking; and d. drying the cooked snack food to form a dried snack food which has a moisture content after the drying step of from 1 to 4 wt%, based on the weight of the dried cooked snack food.
A method of making a snack food in the form of snack food chips, the method comprising the steps of: a. providing at least one pre-processed vegetable material, the pre-processed vegetable material including at least one bioactive component which comprises a polyphenol or a glucosinolate or a mixture of any two or more thereof, wherein the at least one pre-processed vegetable material is in a freeze-dried form, in an individually quick frozen (IQF) form, in a defrosted, chilled or fresh comminuted form and/or in a defrosted, chilled or fresh pulp form; b. incorporating the at least one pre-processed vegetable material into a dough, wherein the dough is a potato-based dough, and wherein the dough forms individual dough sheet portions, and the snack food is in the form of snack food chips; c. cooking the dough sheet portions to form a cooked snack food in the form of snack food chips, the cooked snack food having a moisture content after the cooking step of from 5 to 25 wt% based on the weight of the cooked snack food, wherein the cooking comprises baking, microwave cooking, infrared cooking or radio frequency (RF) cooking; and d. drying the cooked snack food to form a dried snack food which has a moisture content after the drying step of from 1 to 4 wt%, based on the weight of the dried cooked snack food.
A method of manufacturing a starch-based snack food pellet for manufacturing an expanded snack food, the method comprising the steps of: feeding a first starch ingredient into a cooking device; inputting mechanical and thermal energy into the cooking device so as to cook and gelatinise the first starch ingredient in the cooking device, thereby to provide a processed starch component; adding a potato starch ingredient comprising native potato starch to the processed starch component to provide a starch mixture; and forming the starch mixture into pellets by extrusion. Also disclosed is a starch-based snack food pellet for manufacturing an expanded snack food.
A method of manufacturing a starch-based snack food pellet for manufacturing an expanded snack food, the method comprising the steps of: feeding a first starch ingredient into a cooking device; inputting mechanical and thermal energy into the cooking device so as to cook and gelatinise the first starch ingredient in the cooking device, thereby to provide a processed starch component; adding a potato starch ingredient comprising native potato starch to the processed starch component to provide a starch mixture; and forming the starch mixture into pellets by extrusion. Also disclosed is a starch-based snack food pellet for manufacturing an expanded snack food.
29 - Meat, dairy products, prepared or preserved foods
Goods & Services
Vegetable-based snack foods; extruded vegetable-based snack foods; potato chips; vegetable crisps; processed nuts; all of the foregoing made from methods other than freeze-drying
The present invention relates to a centrifugal-type food slicer of the kind having a cutting head (12; 122) comprising a plurality of blades (22) and an impeller (80) provided with paddles (82). The present invention also relates to method for slicing food using such a centrifugal-type slicer. An inclined configuration of the impeller paddles (82) relative to a rotational axis of the impeller (80), cooperating with blades (22) inclined relative to the central axis of the cutting head provides balanced turning forces on the unsliced product during a cutting operation.
B26D 7/06 - Arrangements for feeding or delivering work of other than sheet, web, or filamentary form
B26D 1/03 - Cutting through work characterised by the nature or movement of the cutting memberApparatus or machines thereforCutting members therefor involving a cutting member which does not travel with the work having a stationary cutting member with a plurality of cutting members
B26D 3/28 - Splitting layers from workMutually separating layers by cutting
B26D 1/00 - Cutting through work characterised by the nature or movement of the cutting memberApparatus or machines thereforCutting members therefor
A snack food pellet comprising a plurality of starch granules forming a layer, the granules comprising ungelatinized starch, the granules being pressed together into mutual contact to form an agglomerate of the starch granules. Also disclosed are a method of manufacturing such a snack food pellet and a method of producing an expanded snack food piece from such a snack food pellet.
A snack food pellet comprising a plurality of starch granules forming a layer, the granules comprising ungelatinized starch, the granules being pressed together into mutual contact to form an agglomerate of the starch granules. Also disclosed are a method of manufacturing such a snack food pellet and a method of producing an expanded snack food piece from such a snack food pellet.
An apparatus for frying snack foods, the apparatus including a fryer having a tubular frying section with inlet and outlet ends, the outlet end downstream relative to the inlet end. An oil supply system for supplying oil to the inlet end. A food input at the inlet end adapted to introduce pre-fried snack food pieces into a flow of oil at the inlet end. A food output at, or downstream of, the outlet end adapted to separate fried snack food pieces from the flow of oil. An oil flow accelerator accelerating oil flow from the inlet end to the outlet end thereby conveying the snack food pieces, immersed in the oil, from the inlet end to the outlet end during a frying process. Also disclosed is a method of frying snack foods.
A stationary slicing head assembly for use with a centrifugal slicing machine for cutting vegetables into slices. The assembly includes a plurality of slicing shoes serially arranged around an impeller having an axis of rotation. A first end of each slicing shoe is positioned adjacent to a second end of a juxtaposed slicing shoe. A plurality of serially arranged knife blades, each knife blade being secured to the first end of a slicing shoe, wherein each knife blade has a cutting edge/has a cutting edge profile defined with respect to the shape of the cutting edge defining a two-dimensional shape of a cut surface produced by the cutting edge. Some of the knife blades are first knife blades which have a first profile, and second knife blades have a second profile. The arrangement of the first and second knife blades configured to cut first and second slices from a vegetable.
A23N 15/06 - Devices for other treatment of fruit, e.g. marking, maturing, polishing
B26D 7/06 - Arrangements for feeding or delivering work of other than sheet, web, or filamentary form
A23L 5/10 - General methods of cooking foods, e.g. by roasting or frying
A23L 19/18 - Roasted or fried products, e.g. snacks or chips
B26D 1/03 - Cutting through work characterised by the nature or movement of the cutting memberApparatus or machines thereforCutting members therefor involving a cutting member which does not travel with the work having a stationary cutting member with a plurality of cutting members
B26D 1/00 - Cutting through work characterised by the nature or movement of the cutting memberApparatus or machines thereforCutting members therefor
A multihead weigher that includes a feeder plate for receiving a product supply that has at least one feed outlet at an inner edge of the annular feeder plate. A plurality of staging hoppers is located beneath the outlet of the annular feeder plate. Each staging hopper has a staging inlet and a staging outlet. The staging inlet is located for receiving product from the annular feeder plate. A plurality of weigh hoppers are located beneath the plurality of staging hoppers. Each weigh hopper has an inlet and an outlet. The weigh hopper inlet is located beneath a respective staging outlet; and a collector is located beneath the weigh hoppers for receiving product from the weigh hopper outlets. The collector has a tubular element for receiving a weighed batch of the product from one or more weigh hoppers and the tubular element has a lower dispensing outlet.
G01G 19/393 - Weighing apparatus or methods adapted for special purposes not provided for in groups for combinatorial weighing, i.e. selecting a combination of articles whose total weight or number is closest to a desired value using two or more weighing units
G01G 13/02 - Means for automatically loading weigh-pans or other receptacles, e.g. disposable containers, under control of the weighing mechanism
A method of manufacturing a biscuit, the method comprising the steps of: a. providing a dry mixture of a flour component and a fat component; b. inserting a dose of the dry mixture into a mould cavity of a press moulding tool, wherein the dry mixture is inserted into the mould cavity in the form of a plurality of flowable particles, the mould cavity being defined by opposed moulding surfaces, at least one of the moulding surfaces being heated by a heating mechanism in the press moulding tool; and c. press moulding the dry mixture in the mould cavity to cook the dry mixture and form a biscuit; wherein the press moulding conditions and the dry mixture are selected to provide in the cooked biscuit a weight ratio of (SAG)/(RAG + SAG) of from 20 to 27%, wherein SAG is slowly available glucose and RAG is rapidly available glucose. Also disclosed is a cooked biscuit comprising a cooked mixture of a flour component and a fat component, wherein the biscuit comprises a weight ratio of (SAG)/(RAG + SAG) of from 20 to 27%, wherein SAG is slowly available glucose and RAG is rapidly available glucose.
A method of manufacturing a biscuit, the method comprising the steps of: a. providing a dry mixture of a flour component and a fat component; b. inserting a dose of the dry mixture into a mould cavity of a press moulding tool, wherein the dry mixture is inserted into the mould cavity in the form of a plurality of flowable particles, the mould cavity being defined by opposed moulding surfaces, at least one of the moulding surfaces being heated by a heating mechanism in the press moulding tool; and c. press moulding the dry mixture in the mould cavity to cook the dry mixture and form a biscuit; wherein the press moulding conditions and the dry mixture are selected to provide in the cooked biscuit a weight ratio of (SAG)/(RAG + SAG) of from 20 to 27%, wherein SAG is slowly available glucose and RAG is rapidly available glucose. Also disclosed is a cooked biscuit comprising a cooked mixture of a flour component and a fat component, wherein the biscuit comprises a weight ratio of (SAG)/(RAG + SAG) of from 20 to 27%, wherein SAG is slowly available glucose and RAG is rapidly available glucose.
A method of manufacturing snack food chips, the method comprising the steps of: i. providing a first starch-containing component which comprises a cold water swelling starch, a second starch-containing component which comprises substantially ungelatinized starch, and a third starch-containing component which comprises corn masa flour; ii. forming a dough from a mixture of the first, second and third starch-containing components and water, wherein the dough comprises from 35 to 75 wt% corn masa flour, from 10 to 40 wt% of the second starch-containing component, and from 5 to 30 wt% of the first starch-containing component, each based upon the weight of dry ingredients of the dough, and the dough comprises from 25 to 35 wt% added water, based on the weight of the dough, wherein the dough is formed at a temperature of up to 30 °C by mixing dry ingredients of the dough with water for a period of from 3 to 60 seconds and the cold water swelling starch forms a gel matrix in the dough; iii. forming a dough sheet from the dough, wherein the dough sheet has a thickness of from 0.5 to 1.5 mm; iv. cutting a plurality of dough pieces from the dough sheet; and v. cooking the dough pieces to form a plurality of snack food chips.
A method of manufacturing snack food chips, the method comprising the steps of: i. providing a first starch-containing component which comprises a cold water swelling starch, a second starch-containing component which comprises substantially ungelatinized starch, and a third starch-containing component which comprises corn masa flour; ii. forming a dough from a mixture of the first, second and third starch-containing components and water, the cold water swelling starch forming a gel matrix in the dough; iii. forming a dough sheet from the dough; iv. cutting a plurality of dough pieces from the dough sheet; and v. cooking the dough pieces to form a plurality of snack food chips, the cooking step being carried out to cause the substantially ungelatinized starch in the second starch-containing component to gelatinize, the snack food chips comprising a starch matrix formed from the first and second starchcontaining components, and corn masa particles dispersed in the starch matrix.
A method for producing a snack food chip comprising a starch matrix composed of at least one gelatinized and expanded starch, and a plurality of particles distributed in the starch matrix, the particles being composed of a starch-containing component which comprises corn masa, the chip further having opposite major surfaces which have a plurality of blisters thereon, each blister extending outwardly on both opposite major surfaces.
A method of manufacturing snack food chips, the method comprising the steps of: i. providing a first starch-containing component which comprises a cold water swelling starch, a second starch-containing component which comprises substantially ungelatinized starch, and a third starch-containing component which comprises corn masa flour; ii. forming a dough from a mixture of the first, second and third starch-containing components and water, wherein the dough comprises from 35 to 75 wt% corn masa flour, from 10 to 40 wt% of the second starch-containing component, and from 5 to 30 wt% of the first starch-containing component, each based upon the weight of dry ingredients of the dough, and the dough comprises from 25 to 35 wt% added water, based on the weight of the dough, wherein the dough is formed at a temperature of up to 30 °C by mixing dry ingredients of the dough with water for a period of from 3 to 60 seconds and the cold water swelling starch forms a gel matrix in the dough; iii. forming a dough sheet from the dough, wherein the dough sheet has a thickness of from 0.5 to 1.5 mm; iv. cutting a plurality of dough pieces from the dough sheet; and v. cooking the dough pieces to form a plurality of snack food chips.
A method of manufacturing snack food chips, the method comprising the steps of: i. providing a first starch-containing component which comprises a cold water swelling starch, a second starch-containing component which comprises substantially ungelatinized starch, and a third starch-containing component which comprises corn masa flour; ii. forming a dough from a mixture of the first, second and third starch-containing components and water, the cold water swelling starch forming a gel matrix in the dough; iii. forming a dough sheet from the dough; iv. cutting a plurality of dough pieces from the dough sheet; and v. cooking the dough pieces to form a plurality of snack food chips, the cooking step being carried out to cause the substantially ungelatinized starch in the second starch-containing component to gelatinize, the snack food chips comprising a starch matrix formed from the first and second starch-containing components, and corn masa particles dispersed in the starch matrix.
A method for producing a snack food chip comprising a starch matrix composed of at least one gelatinized and expanded starch, and a plurality of particles distributed in the starch matrix, the particles being composed of a starch-containing component which comprises corn masa, the chip further having opposite major surfaces which have a plurality of blisters thereon, each blister extending outwardly on both opposite major surfaces.
An apparatus for handling three-dimensionally curved snack food chips, the apparatus comprising: a first conveyor extending along a conveying direction for conveying a series of the snack food chips on a first upper conveying surface of the first conveyor; an inverting station located at an output end of the first conveyor, the inverting station including an inverter comprising an internal concave surface having an upper portion and a lower portion, the inverter and first conveyor being arranged for sequentially transferring the snack food chips in the series from the output end of the first conveyor into contact with the upper portion of the internal concave surface, a drive system for the inverter, the drive system being arranged to move the internal concave surface of the inverter downwardly thereby to cause sequential movement of the snack food chips in the series downwardly from the upper portion to the lower portion of the internal concave surface; a depositing station located beneath the lower portion of the internal concave surface, the depositing station being arranged for sequentially depositing the snack food chips in the series downwardly from the lower portion of the internal concave surface; and a second conveyor having a second upper conveying surface for receiving snack food chips in the series at the depositing station and for conveying the snack food chips in the series away from the depositing station. Also disclosed is a corresponding method of handling three-dimensionally curved snack food chips.
A21C 9/08 - Depositing, arranging and conveying apparatus for handling pieces, e.g. sheets of dough
B65B 5/06 - Packaging groups of articles, the groups being treated as single articles
B65B 35/24 - Feeding, e.g. conveying, single articles by endless belts or chains
B65B 35/44 - Arranging and feeding articles in groups by endless belts or chains
B65B 35/50 - Stacking one article, or group of articles, upon another before packaging
B65B 35/56 - Orientating, i.e. changing the attitude of, articles, e.g. of non-uniform cross-section
B65G 15/02 - Conveyors having endless load-conveying surfaces, i.e. belts and like continuous members, to which tractive effort is transmitted by means other than endless driving elements of similar configuration for conveying in a circular arc
B65G 15/16 - Conveyors having endless load-conveying surfaces, i.e. belts and like continuous members, to which tractive effort is transmitted by means other than endless driving elements of similar configuration comprising two or more co-operating endless surfaces with parallel longitudinal axes, or a multiplicity of parallel elements, e.g. ropes defining an endless surface with two or more endless belts the load being conveyed between the belts between an auxiliary belt and a main belt
B65G 47/252 - Devices influencing the relative position or the attitude of articles during transit by conveyors orientating the articles by turning over or inverting them about an axis substantially perpendicular to the conveying direction
B65G 47/31 - Devices influencing the relative position or the attitude of articles during transit by conveyors arranging the articles, e.g. varying spacing between individual articles during transit by a series of conveyors by varying the relative speeds of the conveyors forming the series
B65G 57/32 - Stacking of articles characterised by stacking during transit
A method of packaging snack food chips, the method comprising the steps of: (a) providing a plurality of snack food chips as a shingled assembly of the snack food chips supported on an elongate support which extends along and beneath the shingled assembly; (b) enclosing the shingled assembly supported on the elongate support within an elongate packaging container having a closed end, a free output end of the elongate support being located towards the closed end; (c) vibrating the shingled assembly supported on the elongate support so as to cause the snack food chips sequentially to fall from the free output end into the elongate packaging container while progressively translationally separating the closed end and the free output end so as progressively to form a shingled stack in the elongate packaging container extending away from the closed end; and (d) during at least a part of step (c), rotating simultaneously the elongate support and the elongate packaging container so that the closed end is lowered and an angle of inclination of the shingled stack to the vertical is decreased while at least a part of the shingled stack is being progressively formed. Also disclosed is a corresponding packaging apparatus.
B65B 5/06 - Packaging groups of articles, the groups being treated as single articles
B65B 7/16 - Closing semi-rigid or rigid containers or receptacles not deformed by, or not taking-up shape of, contents, e.g. boxes or cartons
B65B 35/32 - Arranging and feeding articles in groups by gravity
B65B 35/34 - Arranging and feeding articles in groups by agitators or vibrators
B65B 39/00 - Nozzles, funnels or guides for introducing articles or materials into containers or wrappers
B65B 39/12 - Nozzles, funnels or guides for introducing articles or materials into containers or wrappers movable towards, or away from, container or wrapper during filling or depositing
B65B 39/14 - Nozzles, funnels or guides for introducing articles or materials into containers or wrappers movable with a moving container or wrapper during filling or depositing
B65B 43/46 - Feeding or positioning bags, boxes, or cartons in the distended, opened, or set-up stateFeeding preformed rigid containers, e.g. tins, capsules, glass tubes, glasses, to the packaging positionLocating containers or receptacles at the filling positionSupporting containers or receptacles during the filling operation using grippers
B65B 43/60 - Means for supporting containers or receptacles during the filling operation rotatable
B65B 57/06 - Automatic control, checking, warning or safety devices responsive to absence, presence, abnormal feed, or misplacement of binding or wrapping material, containers, or packages and operating to control, or to stop, the feed of articles or material to be packaged
B65B 57/12 - Automatic control, checking, warning or safety devices responsive to absence, presence, abnormal feed, or misplacement of articles or materials to be packaged and operating to control, or stop, the feed of wrapping materials, containers, or packages
G01G 13/02 - Means for automatically loading weigh-pans or other receptacles, e.g. disposable containers, under control of the weighing mechanism
G01G 15/00 - Arrangements for check-weighing of materials dispensed into removable containers
An apparatus for handling three-dimensionally curved snack food chips, the apparatus comprising: a first conveyor extending along a conveying direction for conveying a series of the snack food chips on a first upper conveying surface of the first conveyor; an inverting station located at an output end of the first conveyor, the inverting station including an inverter comprising an internal concave surface having an upper portion and a lower portion, the inverter and first conveyor being arranged for sequentially transferring the snack food chips in the series from the output end of the first conveyor into contact with the upper portion of the internal concave surface, a drive system for the inverter, the drive system being arranged to move the internal concave surface of the inverter downwardly thereby to cause sequential movement of the snack food chips in the series downwardly from the upper portion to the lower portion of the internal concave surface; a depositing station located beneath the lower portion of the internal concave surface, the depositing station being arranged for sequentially depositing the snack food chips in the series downwardly from the lower portion of the internal concave surface; and a second conveyor having a second upper conveying surface for receiving snack food chips in the series at the depositing station and for conveying the snack food chips in the series away from the depositing station. Also disclosed is a corresponding method of handling three-dimensionally curved snack food chips.
B65G 47/252 - Devices influencing the relative position or the attitude of articles during transit by conveyors orientating the articles by turning over or inverting them about an axis substantially perpendicular to the conveying direction
B65G 47/31 - Devices influencing the relative position or the attitude of articles during transit by conveyors arranging the articles, e.g. varying spacing between individual articles during transit by a series of conveyors by varying the relative speeds of the conveyors forming the series
B65G 15/02 - Conveyors having endless load-conveying surfaces, i.e. belts and like continuous members, to which tractive effort is transmitted by means other than endless driving elements of similar configuration for conveying in a circular arc
B65B 5/06 - Packaging groups of articles, the groups being treated as single articles
B65B 35/24 - Feeding, e.g. conveying, single articles by endless belts or chains
B65B 35/44 - Arranging and feeding articles in groups by endless belts or chains
B65B 35/56 - Orientating, i.e. changing the attitude of, articles, e.g. of non-uniform cross-section
B65B 35/50 - Stacking one article, or group of articles, upon another before packaging
B65G 15/16 - Conveyors having endless load-conveying surfaces, i.e. belts and like continuous members, to which tractive effort is transmitted by means other than endless driving elements of similar configuration comprising two or more co-operating endless surfaces with parallel longitudinal axes, or a multiplicity of parallel elements, e.g. ropes defining an endless surface with two or more endless belts the load being conveyed between the belts between an auxiliary belt and a main belt
A21C 9/08 - Depositing, arranging and conveying apparatus for handling pieces, e.g. sheets of dough
B65G 57/32 - Stacking of articles characterised by stacking during transit
A method of packaging snack food chips, the method comprising the steps of: (a) providing a plurality of snack food chips as a shingled assembly of the snack food chips supported on an elongate support which extends along and beneath the shingled assembly; (b) enclosing the shingled assembly supported on the elongate support within an elongate packaging container having a closed end, a free output end of the elongate support being located towards the closed end; (c) vibrating the shingled assembly supported on the elongate support so as to cause the snack food chips sequentially to fall from the free output end into the elongate packaging container while progressively translationally separating the closed end and the free output end so as progressively to form a shingled stack in the elongate packaging container extending away from the closed end; and (d) during at least a part of step (c), rotating simultaneously the elongate support and the elongate packaging container so that the closed end is lowered and an angle of inclination of the shingled stack to the vertical is decreased while at least a part of the shingled stack is being progressively formed. Also disclosed is a corresponding packaging apparatus.
B65B 5/06 - Packaging groups of articles, the groups being treated as single articles
B65B 35/34 - Arranging and feeding articles in groups by agitators or vibrators
B65B 35/32 - Arranging and feeding articles in groups by gravity
B65B 39/00 - Nozzles, funnels or guides for introducing articles or materials into containers or wrappers
B65B 39/12 - Nozzles, funnels or guides for introducing articles or materials into containers or wrappers movable towards, or away from, container or wrapper during filling or depositing
B65B 39/14 - Nozzles, funnels or guides for introducing articles or materials into containers or wrappers movable with a moving container or wrapper during filling or depositing
B65B 43/46 - Feeding or positioning bags, boxes, or cartons in the distended, opened, or set-up stateFeeding preformed rigid containers, e.g. tins, capsules, glass tubes, glasses, to the packaging positionLocating containers or receptacles at the filling positionSupporting containers or receptacles during the filling operation using grippers
B65B 43/60 - Means for supporting containers or receptacles during the filling operation rotatable
B65B 57/06 - Automatic control, checking, warning or safety devices responsive to absence, presence, abnormal feed, or misplacement of binding or wrapping material, containers, or packages and operating to control, or to stop, the feed of articles or material to be packaged
B65B 57/12 - Automatic control, checking, warning or safety devices responsive to absence, presence, abnormal feed, or misplacement of articles or materials to be packaged and operating to control, or stop, the feed of wrapping materials, containers, or packages
G01G 13/02 - Means for automatically loading weigh-pans or other receptacles, e.g. disposable containers, under control of the weighing mechanism
G01G 15/00 - Arrangements for check-weighing of materials dispensed into removable containers
B65B 7/16 - Closing semi-rigid or rigid containers or receptacles not deformed by, or not taking-up shape of, contents, e.g. boxes or cartons
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
35 - Advertising and business services
Goods & Services
Potato crisps, vegetable crisps, roasted nuts, crisp snack
foods made from extruded vegetables, vegetable based snack
foods. Wholewheat crisps, rice crisps and crisps made from cereals. Advertising; business management; business administration;
office functions; electronic data processing; organisation,
operation and supervision of loyalty and incentive schemes;
advertising services provided via the Internet; production
of television and radio advertisements.
A snack food comprising an expanded cellular starch-based matrix which includes at least one wholegrain cereal component and at least one fruit and/or vegetable component, wherein the fruit and/or vegetable component comprises a pomace.
An apparatus for cutting potato slices, the apparatus comprising an annular-shaped cutting head and a central impeller coaxially mounted for rotation within the cutting head for delivering potatoes radially outwardly toward the cutting head, a plurality of knives serially mounted annularly around the cutting head, and a plurality of orientation elements serially and annularly mounted within the impeller to define a plurality of cutting zones located around the impeller, each cutting zone being between adjacent orientation elements, wherein radially inner parts of adjacent orientation elements are separated in circumferential direction to define between adjacent orientation elements a throat for passage therethrough of a potato in a radially outward direction into the respective cutting zone toward the cutting head, wherein the throat has a width of from 70 to 140 mm.
B26D 7/06 - Arrangements for feeding or delivering work of other than sheet, web, or filamentary form
B26D 1/03 - Cutting through work characterised by the nature or movement of the cutting memberApparatus or machines thereforCutting members therefor involving a cutting member which does not travel with the work having a stationary cutting member with a plurality of cutting members
B26D 1/36 - Cutting through work characterised by the nature or movement of the cutting memberApparatus or machines thereforCutting members therefor involving a cutting member which does not travel with the work having a cutting member moving about an axis with a non-circular cutting member moving about an axis parallel to the line of cut and rotating continuously in one direction during cutting, e.g. mounted on a rotary cylinder
B26D 3/18 - Cutting work characterised by the nature of the cut madeApparatus therefor to obtain cubes or the like
B26D 7/26 - Means for mounting or adjusting the cutting memberMeans for adjusting the stroke of the cutting member
B26D 1/02 - Cutting through work characterised by the nature or movement of the cutting memberApparatus or machines thereforCutting members therefor involving a cutting member which does not travel with the work having a stationary cutting member
B26D 3/26 - Cutting work characterised by the nature of the cut madeApparatus therefor to obtain segments other than slices, e.g. cutting pies specially adapted for cutting fruit or vegetables, e.g. for onions
A topical seasoning for snack foods, the seasoning comprising a plurality of seasoning particles, the seasoning particles comprising a shell surrounding an encapsulated central core, the shell comprising a matrix including at least one solid lipid and the core comprising sodium chloride.
A23L 1/00 - Foods or foodstuffs; Their preparation or treatment (preservation thereof in general A23L 3/00)
A23L 33/10 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives
A23D 7/005 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
A23D 7/01 - Other fatty acid esters, e.g. phosphatides
A23P 20/10 - Coating with edible coatings, e.g. with oils or fats
A23P 20/18 - Apparatus or processes for coating with liquid or semi-liquid products by spray-coating, fluidised-bed coating or coating by casting
A23L 29/10 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing emulsifiers
A23L 27/00 - SpicesFlavouring agents or condimentsArtificial sweetening agentsTable saltsDietetic salt substitutesPreparation or treatment thereof
A method of packaging snack food chips, the method comprising the steps of: conveying a plurality of snack food chips to a stacking station by a conveyor system; at the stacking station, sequentially loading the snack food chips from an output end of a conveyor system onto a support to form a substantially upright stack of the snack food chips on the support, wherein an upper end of the stack is substantially aligned with the output end as the stack is progressively formed; inserting the stack into an elongate packaging container by inserting an end of the stack into an open end of the elongate packaging container; and closing the packaging container to package the stack within the packaging container. Also disclosed is a corresponding packaging apparatus.
An apparatus for controlling product flow in the manufacture of snack foods, the apparatus including a conveyor for conveying food products from an upstream location to a downstream location, a first imaging system adapted to image a first distribution of the food products on the conveyor at the upstream location and to produce first data related to the first distribution, a processor coupled to the imaging system, the processor including a mapping unit for processing the first data to provide second data related to coordinates of the imaged products on the conveyor, a control unit coupled to the processor and adapted to output a control signal based on the second data, and a pick-and-place unit connected to the control unit and being controllable by the control signal, the pick-and-place unit being adapted to move one or more selected products on the conveyor so as to modify the first distribution of products on the conveyor to form a second distribution of the food products on the conveyor at the downstream location. Also disclosed is a method of controlling product flow in the manufacture of snack foods.
A multihead weigher for weighing a batch of a product, the multihead weigher comprising: an upper annular feeder plate for receiving a supply of the product to be weighed, the annular feeder plate having at least one feed outlet at a radially inner edge of the annular feeder plate, an opening being defined by the radially inner edge of the annular feeder plate; a plurality of staging hoppers located beneath the opening of the annular feeder plate, each staging hopper having an upper staging inlet and a lower staging outlet, the upper staging inlet being located beneath at least one feed outlet for receiving product from the annular feeder plate; a plurality of weigh hoppers located beneath the plurality of staging hoppers, each weigh hopper having an upper weigh inlet and a lower weigh outlet, the upper weigh inlet being located beneath a respective staging outlet; and a collector located beneath the plurality of weigh hoppers for receiving product from the lower weigh outlets, the collector comprising a tubular element for receiving a weighed batch of the product from a selected one or more weigh hoppers of the plurality the weigh hoppers, the tubular element having a lower dispensing outlet. A weighing method using such a weigher is also disclosed.
G01G 19/393 - Weighing apparatus or methods adapted for special purposes not provided for in groups for combinatorial weighing, i.e. selecting a combination of articles whose total weight or number is closest to a desired value using two or more weighing units
B65G 47/72 - Devices for transferring articles or materials between conveyors, i.e. discharging or feeding devices transferring materials in bulk from one conveyor to several conveyors or vice versa
