Described herein is a method for making a gelatin-free gummy food piece, and gummy food pieces made therefrom. The method generally includes depositing a liquid shell composition into a mold, depositing a liquid center composition into the liquid shell composition to make an uncured food piece, and curing the uncured food piece to make a gelatin-free gummy food piece. The temperature, pH, and relative density of a liquid shell composition and liquid center composition contribute to a discrete liquid center within a liquid shell that remains discrete and suspended through curing and shelf life. A gummy food piece provided includes a pectin-based gummy shell, and a liquid center that provides a liquid sensation in the mouth that contrasts with the gummy shell when eaten.
A23G 3/34 - Sucreries, confiseries ou massepainProcédés pour leur fabrication
A23G 3/42 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition caractérisés par les hydrates de carbone utilisés, p. ex. des polysaccharides
A23G 3/54 - Produits composites, p. ex. en couches, enrobés, fourrés
A23L 29/212 - AmidonAmidon modifiéDérivés d'amidon, p. ex. esters ou éthers
Described herein is a shelf stable crunchy edible aggregate that includes an oat flour-based binder. The snack food includes visible particulates bound together with a rigid binder, where the binder includes a non-hydrolyzed oat flour, and sugar, where the ratio of sugar to oat flour is about 1:1 to about 2:1 by dry weight.
Puffed cereal pieces which are random and irregular in size and shape relative to each other are produced by forming a protein-based cereal dough, having a density of about 100-150 g/100 in3 and including about 30-60% plant protein by weight, in an extruder, extruding the cereal dough from a plurality of spaced, commonly shaped geometric openings of a die, directly expanding the cereal dough, cutting the cereal dough into extrudate pieces, and drying the extrudate pieces. The plant protein is derived from seeds, legumes or grains, with a particular embodiment employing a combination of soy protein isolate and one or more types of grains.
A method and system for mass producing cereal pieces provides images on the cereal pieces. In particular, the invention is directed to incorporating a printing operation into a cereal production process, wherein a series of printing operations are performed for each cereal piece such that a common image is printed on an exposed face portion and then re-printed multiple times on the image in order to effectively establish a sharp, discernible image on the resulting cereal piece. In addition, the process includes performing each printing operation in a timed and controlled sequence with a cereal piece cutting operation such that the final image is located entirely within a periphery of the resulting cereal piece. In a preferred embodiment, the images constitute emojis.
B41J 3/407 - Machines à écrire ou mécanismes d'impression ou de marquage sélectif caractérisés par le but dans lequel ils sont construits pour le marquage sur des matériaux particuliers
6.
Shelf-Stable and Satisfying Soft-Baked Snack Product
A shelf-stable, indulgent, soft-baked snack product (e.g., a soft-baked snack bar) having reduced saturated fat, sodium, and/or sugar levels (“reduced SFSS”) compared to prior art soft-baked snack products but that is indulgent and flavorful to the consumer. A dough composition for making reduced SFSS, shelf-stable, indulgent, soft-baked snack products includes a flour component, a fat component consisting of sunflower oil (e.g., high oleic sunflower oil), and a sucrose-free sugar component including isolated fructose. Sodium-containing leaveners are partially or completely replaced, e.g., by potassium bicarbonate. If present, cocoa powder is used in reduced amounts compared to prior art soft-baked snack products. A method of making a reduced SFSS, shelf-stable, indulgent, soft-baked snack product includes a step of baking the dough composition.
Anhydrous fat compositions are described that are solid at 20° C. and include about 3% to about 10% by weight of a lecithin, distilled monoglycerides having an iodine value of less than 50, or a combination thereof. Fat compositions described are suitable for use in making doughs that can be cooked to make baked goods that advantageously maintain an acceptable eating experience over a heated hold time, achieve better eating quality after reheating, and/or exhibit improved flakiness. Also described are methods of making such fat compositions, methods of making doughs containing such fat compositions, packaged and unpackaged doughs containing such fat compositions, methods of making baked goods using the described doughs, and baked goods made using the described doughs.
A shelf-stable, indulgent, soft-baked snack product (e.g., a soft-baked snack bar) having reduced saturated fat, sodium, and/or sugar levels (“reduced SFSS”) compared to prior art soft-baked snack products but that is indulgent and flavorful to the consumer. The snack product has a relatively high moisture content, preferably about 5 wt % to about 20 wt %. A dough composition for making reduced SFSS, shelf-stable, indulgent, soft-baked snack products includes a flour component, a fat component consisting of sunflower oil (e.g., high oleic sunflower oil), a plurality of crispy protein inclusions, and a sucrose-free sugar component including isolated fructose. Sodium-containing leaveners are partially or completely replaced, e.g., by potassium bicarbonate. If present, cocoa powder is used in reduced amounts compared to prior art soft-baked snack products. A method of making the reduced SFSS, shelf-stable, indulgent, soft-baked snack product with the crispy protein inclusions includes a step of baking the dough composition.
A21D 13/062 - Produits à valeur nutritive modifiée, p. ex. à teneur en amidon modifiée à teneur en sucre modifiéeProduits sans sucre
A21D 13/064 - Produits à valeur nutritive modifiée, p. ex. à teneur en amidon modifiée à teneur en protéines modifiée
A21D 13/068 - Produits à valeur nutritive modifiée, p. ex. à teneur en amidon modifiée à teneur en matières grasses modifiéeProduits sans matières grasses
A21D 13/24 - Produits partiellement ou complètement enrobés enrobés après cuisson
A21D 13/28 - Produits partiellement ou complètement enrobés caractérisés par la composition de l’enrobage
9.
MODIFIED DAIRY PROTEINS FOR USE IN BAKED GOODS AND INTERMEDIATES THEREOF
A method of making a modified dairy protein product includes providing an aqueous dairy protein solution having an amount of dairy protein (e.g., liquid or fluid whey, a whey protein concentrate solution, a whey protein isolate solution). The method further comprises adding from about 0.1 wt% to about 5 wt% sodium polyphosphate (e.g., sodium hexametaphosphate) relative to the amount of dairy protein to the aqueous dairy protein solution to form a modified dairy protein solution. The method also comprises drying the modified dairy protein solution. A modified dairy protein product includes dairy protein modified by sodium polyphosphate. Various baked goods (e.g., cakes or muffins) and intermediates therefore (e.g., a dry mixture of ingredients) can include the modified dairy protein product. In some embodiments, 5-40% less dairy protein is needed for baked goods or intermediates thereof when the modified dairy protein product of the present invention is employed.
Methods are disclosed for making a high protein, pliable food composition that remains pliable over a shelf life of at least 6 months, and food compositions made by disclosed methods. Food products containing disclosed food compositions are also disclosed.
Described are packaged batter compositions, and related methods, the batter compositions being refrigerator stable in a non-pressurized package. The compositions include a fruit and/or vegetable puree and are suitable for making quick bread and/or muffins. The compositions preferably exclude gums and/or hydrocolloids.
A23L 29/30 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des sirops d'hydrate de carboneAliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des sucresAliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des alcools de sucre, p. ex. du xylitolAliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des hydrolysats d'amidon, p. ex. de la dextrine
A low or no sugar, high protein confection is described. A confection includes a beneficial combination of soluble fiber, whey protein, glycerol and fat at an acidic pH and particular Brix range to mimic the texture and mouthfeel of caramel or cream confection. Methods of making a confection are also described.
A23G 3/40 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition caractérisés par les matières grasses utilisées
A23G 3/44 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition contenant des peptides ou des protéines
A23G 3/46 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition contenant des produits laitiers
Described is a shelf stable food composition that includes a novel continuous component that incorporates a nut butter as a major ingredient. A continuous component includes a nut butter, a structuring fat, a syrup, and added micro-particulates, and remains surprisingly stable over a room temperature shelf life. In some cases, a shelf stable food composition can also include a macro-particulate component in an amount of up to 60% by weight of the food composition. Methods of making a shelf stable food composition are also described.
A23L 25/00 - Aliments contenant principalement des noix ou des grainesLeur préparation ou leur traitement
A23L 29/212 - AmidonAmidon modifiéDérivés d'amidon, p. ex. esters ou éthers
A23L 29/30 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des sirops d'hydrate de carboneAliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des sucresAliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des alcools de sucre, p. ex. du xylitolAliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des hydrolysats d'amidon, p. ex. de la dextrine
A23L 33/115 - Acides gras ou leurs dérivésGraisses ou huiles
A system and method for packaging products (10) with a flexible packaging film (12) includes a preheater (220) and a sealing mechanism (210). The preheater (220) is adapted to preheat the flexible packaging film (12) to a first temperature, and the sealing mechanism (210) is adapted to heat the flexible packaging film (12) from the first temperature to a second temperature to effect a seal. The preheater (220) may take the form of a metal plate (332) with heating cartridges (334) and a thermocouple (336) within it.
B29C 65/18 - Assemblage d'éléments préformésAppareils à cet effet par chauffage, avec ou sans pressage avec un outil chauffé
B29C 65/48 - Assemblage d'éléments préformésAppareils à cet effet en utilisant des adhésifs
B29C 65/20 - Assemblage d'éléments préformésAppareils à cet effet par chauffage, avec ou sans pressage avec un outil chauffé à contact direct, p. ex. avec un "miroir"
The invention provides novel products and methods. The composition of the invention is a coated food product generally comprising: a product base, a slurry coating and a dry set coating. Specifically, there is disclosed a food product with a cookie and cream coating and a method of coating a food product with a cookie and cream coating.
A23P 20/10 - Revêtement avec des produits de revêtement comestibles, p. ex. avec des huiles ou des graisses
A23P 20/12 - Appareils ou procédés pour appliquer des poudres ou des particules sur les produits alimentaires, p. ex. pour panerRevêtement avec des produits de revêtement comestibles, p. ex. avec des huiles ou des graisses de tels appareils combinés avec des moyens de pré-humidification du produit alimentaire ou de friture
16.
EXTRUDED PUFFED HIGH PROTEIN GRAIN-BASED FOOD PIECES AND METHODS OF MAKING
The present disclosure relates to low density, high protein, grain-based ready-to-eat food pieces, compositions including such food pieces, and methods of making such food pieces. The pieces include a grain flour in an amount of about 28% to about 55% by dry weight, about 28% to about 40% by dry weight protein, where at least a portion of the protein ingredients include a protein with a PDCAAS greater of at least 60%, such as pea protein, fava bean protein, or soybean protein, and about 10% to about 35% by dry weight low DE carbohydrate.
A23L 7/117 - Flocons ou autres formes de produits prêts à consommerProduits semi-finis ou partiellement finis à cet effet
A23L 7/122 - Céréales enrobées, fourrées, multicouches ou creuses prêtes à consommer
A23L 7/17 - Préparation de céréales soufflées impliquant la préparation de farine ou de pâte en tant qu'étape intermédiaire par extrusion
A23L 33/125 - Modification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des sirops d'hydrate de carboneModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des sucresModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des alcools de sucreModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des hydrolysats d'amidon
The present disclosure relates to low density, high protein, high fiber ready-to-eat food pieces, compositions including such food pieces, and methods of making such food pieces. The pieces include a plant-based protein ingredient in an amount of about 25% to about 55% by dry weight protein, where at least a portion of the protein ingredients include a protein with a PDCAAS greater of at least 60%, such as pea protein or soybean protein, a fiber ingredient contributing fiber in an amount of at least 20% by dry weight of the pieces, where the fiber ingredient comprises insoluble fiber in an amount of about 6% to about 35% by dry weight of the pieces, and about 5% to about 30% by dry weight low DE carbohydrate.
A23L 7/117 - Flocons ou autres formes de produits prêts à consommerProduits semi-finis ou partiellement finis à cet effet
A23L 7/122 - Céréales enrobées, fourrées, multicouches ou creuses prêtes à consommer
A23L 7/17 - Préparation de céréales soufflées impliquant la préparation de farine ou de pâte en tant qu'étape intermédiaire par extrusion
A23L 33/125 - Modification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des sirops d'hydrate de carboneModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des sucresModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des alcools de sucreModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des hydrolysats d'amidon
The present disclosure relates to high protein, high fiber ready-to-eat food pieces, compositions including such food pieces, and methods of making such food pieces. The pieces include a plant-based protein ingredient in an amount of about 25% to about 55% by dry weight protein and an insoluble fiber ingredient contributing insoluble fiber in an amount of at least 12% by dry weight of the pieces. Food pieces can optionally contain a soluble carbohydrate ingredient in an amount of about 8% to about 30% by dry weight, where the soluble carbohydrate ingredient includes psyllium and/or a high molecular weight soluble carbohydrate.
A23J 3/26 - Traitement des protéines pour l'alimentation par texturation utilisant l'extrusion ou l'expansion
A23L 7/122 - Céréales enrobées, fourrées, multicouches ou creuses prêtes à consommer
A23L 29/30 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des sirops d'hydrate de carboneAliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des sucresAliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des alcools de sucre, p. ex. du xylitolAliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des hydrolysats d'amidon, p. ex. de la dextrine
A packaging film and method for sealing packaging films with the packaging film being made from recyclable materials and having a high barrier to water vapor and gasses such as oxygen. The packaging film being made of a plastic and the packaging film being recyclable and suitable for high speed commercial packaging.
B32B 27/08 - Produits stratifiés composés essentiellement de résine synthétique comme seul composant ou composant principal d'une couche adjacente à une autre couche d'une substance spécifique d'une résine synthétique d'une sorte différente
B32B 27/16 - Produits stratifiés composés essentiellement de résine synthétique spécialement traitée, p. ex. irradiée
B32B 27/32 - Produits stratifiés composés essentiellement de résine synthétique comprenant des polyoléfines
A multilayer moisture barrier film includes at least one desiccant-containing layer disposed adjacent to at least one desiccant free layer, where the at least one desiccant-containing layer comprises a polymeric matrix defining a plurality of cavities and desiccant particles, wherein at least one of the plurality of cavities has at least one desiccant particle in communication therewith.
B32B 27/08 - Produits stratifiés composés essentiellement de résine synthétique comme seul composant ou composant principal d'une couche adjacente à une autre couche d'une substance spécifique d'une résine synthétique d'une sorte différente
B32B 27/18 - Produits stratifiés composés essentiellement de résine synthétique caractérisée par l'emploi d'additifs particuliers
B32B 27/32 - Produits stratifiés composés essentiellement de résine synthétique comprenant des polyoléfines
B65D 1/00 - Réceptacles rigides ou semi-rigides ayant des corps d'une seule pièce formés, p. ex. par coulage d'un matériau en métal, par moulage d'un matériau plastique, par soufflage d'un matériau vitreux, par coulage d'un matériau en céramique, par moulage d'un matériau fibreux cuit ou par étirage d'un matériau en feuille
21.
EXTRUDED PUFFED HIGH SOLUBLE FIBER FOOD AND HIGH TOTAL FIBER PIECES AND METHODS OF MAKING
The present disclosure relates to low density, high fiber-containing ready-to-eat food pieces, compositions including such food pieces, and methods of making such food pieces. The food pieces include at least 40% and up to 95% by dry weight high molecular weight soluble fiber, and include 25% or less net carbohydrate content on a dry weight basis. Food pieces can optionally contain an insoluble fiber content of up to about 35% by dry weight, up to 25% of a protein ingredient, and/or total other ingredients in an amount of up to 8% by dry weight.
A23L 7/117 - Flocons ou autres formes de produits prêts à consommerProduits semi-finis ou partiellement finis à cet effet
A23L 7/122 - Céréales enrobées, fourrées, multicouches ou creuses prêtes à consommer
A23L 7/17 - Préparation de céréales soufflées impliquant la préparation de farine ou de pâte en tant qu'étape intermédiaire par extrusion
A23L 33/125 - Modification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des sirops d'hydrate de carboneModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des sucresModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des alcools de sucreModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des hydrolysats d'amidon
An analogue cheese composition can be formulated using a whey protein cream ingredient that has historically been considered a waste byproduct of the whey protein isolate production process. The whey protein cream has been found to found to function as a source of protein in the analogue cheese and provide emulsification properties to the other constituent ingredients incorporated into the analogue cheese composition. Accordingly, in some formulations, the analogue cheese composition may include a comparatively low amount of casein protein, with the whey protein cream functionally compensating for the removed casein protein.
A method of commercial mass producing a dough product having a desired design formed thereon comprises directing a rope of dough along a conveyor, the rope of dough including an outer surface, creating a series of distorted initial designs upon successive regions of the outer surface of the rope and reshaping (e.g., cutting or crimping) the rope into individual food pieces. The initial designs created upon the dough rope are distorted in relation to the desired final designs. An individual food piece formed by the reshaping includes a periphery within which at least one of the distorted designs is transformed into the desired design by the reshaping.
A reduced carbohydrate dough containing a resistant starch, flour and a non- crosslinked acid-reversible gel-forming compound is described. The dough can be contacted with a divalent cation to produce heat stable dough pieces.
A system and method for detecting and compensating for deformities or other irregularities in sheeted dough being delivered to a rotary cutter in order to preemptively avoid cutter wrap-up is provided. The detection system includes one or more sensors capable of identifying and monitoring irregularities in the dough upstream of the rotary cutter. Signals from the sensor(s) are sent to a controller which, upon detecting a dough irregularity which could cause cutter wrap-up, automatically raises the rotary cutter until the irregularity passes the cutter.
The invention provides novel products and methods. The composition of the invention is a coated food product generally comprising: a product base, a slurry coating and a dry set coating. Specifically, there is disclosed a food product with a cookie and cream coating and a method of coating a food product with a cookie and cream coating.
A23P 20/10 - Revêtement avec des produits de revêtement comestibles, p. ex. avec des huiles ou des graisses
A23P 20/12 - Appareils ou procédés pour appliquer des poudres ou des particules sur les produits alimentaires, p. ex. pour panerRevêtement avec des produits de revêtement comestibles, p. ex. avec des huiles ou des graisses de tels appareils combinés avec des moyens de pré-humidification du produit alimentaire ou de friture
27.
RECYCLABLE FILM FOOD PACKAGING WITH LASER DATE CODING
A packaged food product (10) includes a food product in packaging formed from a polyethylene film laminate body (15) having a main polyethylene (PE) film layer (100) and an ethylene vinyl alcohol (EVOH) layer (130). The packaging is laser date coded, with the laser date coding being established in the EVOH layer (130). Of the overall packaging, the ethylene vinyl alcohol layer (130) is quite thin, generally having a thickness which is no greater than 5% of a thickness of the food packaging. The entire food packaging is readily recyclable, particularly by being at least essentially void of any polypropylene polymers and polyethylene terephthalate. The EVOH layer (130) can be the outermost layer of the packaging, such as with the packaging being limited to just the PE and EVOH layers, or the packaging can include one or more other layers, such as cold seal, tie and/or ink layers (150, 140).
B32B 7/12 - Liaison entre couches utilisant des adhésifs interposés ou des matériaux interposés ayant des propriétés adhésives
B32B 27/08 - Produits stratifiés composés essentiellement de résine synthétique comme seul composant ou composant principal d'une couche adjacente à une autre couche d'une substance spécifique d'une résine synthétique d'une sorte différente
B32B 27/30 - Produits stratifiés composés essentiellement de résine synthétique comprenant une résine vinyliqueProduits stratifiés composés essentiellement de résine synthétique comprenant une résine acrylique
B32B 27/32 - Produits stratifiés composés essentiellement de résine synthétique comprenant des polyoléfines
B41M 5/24 - Enregistrement par ablation, p. ex. par brûlage de marquesEnregistrement par étincelle
28.
Recyclable Film Food Packaging with Laser Date Coding
A packaged food product includes a food product in packaging formed from a polyethylene film laminate body having a main polyethylene (PE) film layer and an ethylene vinyl alcohol (EVOH) layer. The packaging is laser date coded, with the laser date coding being established in the EVOH layer. Of the overall packaging, the ethylene vinyl alcohol layer is quite thin, generally having a thickness which is no greater than 5% of a thickness of the food packaging. The entire food packaging is readily recyclable, particularly by being at least essentially void of any polypropylene polymers and polyethylene terephthalate. The EVOH layer can be the outermost layer of the packaging, such as with the packaging being limited to just the PE and EVOH layers, or the packaging can include one or more other layers, such as cold seal, tie and/or ink layers.
B32B 27/08 - Produits stratifiés composés essentiellement de résine synthétique comme seul composant ou composant principal d'une couche adjacente à une autre couche d'une substance spécifique d'une résine synthétique d'une sorte différente
B32B 1/00 - Produits stratifiés ayant une forme non plane
B32B 3/30 - Produits stratifiés comprenant une couche ayant des discontinuités ou des rugosités externes ou internes, ou une couche de forme non planeProduits stratifiés comprenant une couche ayant des particularités au niveau de sa forme caractérisés par une couche continue dont le périmètre de la section droite a une allure particulièreProduits stratifiés comprenant une couche ayant des discontinuités ou des rugosités externes ou internes, ou une couche de forme non planeProduits stratifiés comprenant une couche ayant des particularités au niveau de sa forme caractérisés par une couche comportant des cavités ou des vides internes caractérisés par une couche comportant des retraits ou des saillies, p. ex. des gorges, des nervures
B32B 7/02 - Propriétés physiques, chimiques ou physicochimiques
B32B 27/30 - Produits stratifiés composés essentiellement de résine synthétique comprenant une résine vinyliqueProduits stratifiés composés essentiellement de résine synthétique comprenant une résine acrylique
B32B 27/32 - Produits stratifiés composés essentiellement de résine synthétique comprenant des polyoléfines
B65B 25/00 - Emballage d'autres objets présentant des problèmes particuliers
B65B 61/02 - Dispositifs accessoires, non prévus ailleurs, opérant sur feuilles, flans, bandes, attaches, réceptacles ou paquets pour perforer, inciser ou appliquer des marques de code ou de dates avant l'emballage
B65D 75/00 - Paquets comportant des objets ou matériaux partiellement ou complètement enfermés dans des bandelettes, des feuilles, des flans, des tubes ou des bandes en matériau souple mince, p. ex. dans des enveloppes pliées
B65D 75/26 - Objets ou matériaux totalement enveloppés dans des feuilles stratifiées ou des flans enveloppants
B65D 75/58 - Dispositifs d'ouverture ou servant à retirer le contenu, ajoutés ou incorporés lors de la confection du paquet
29.
EXTRUDED PUFFED HIGH PROTEIN FOOD PIECES AND METHODS OF MAKING
The present disclosure relates to low density, high protein, ready-to-eat food pieces, compositions including such food pieces, and methods of making such food pieces. The food pieces include at least 70% by dry weight protein, where the protein ingredients include a base protein blend that makes up at least 60% by weight of the protein ingredients. The base protein blend includes sodium caseinate and one or more of legume protein isolate, legume protein concentrate, milk protein isolate, or milk protein concentrate.
A23P 30/34 - Soufflage ou expansion par décompression, p. ex. soufflage par explosionSoufflage ou expansion par traitement sous vide par extrusion-expansion
30.
EXTRUDED FLATTENED HIGH PROTEIN FOOD PIECES AND METHODS OF MAKING
The present disclosure relates to high protein, ready-to-eat flattened food pieces, compositions including such food pieces, and methods of making such food pieces. The food pieces include at least 70% by dry weight protein, where the protein ingredients include a base protein blend that makes up at least 60% by dry weight of the protein ingredients. The base protein blend includes sodium caseinate and one or more of legume protein isolate, legume protein concentrate, milk protein isolate, or milk protein concentrate.
A23P 20/20 - Fabrication de produits alimentaires feuilletés, multicouches, fourrés ou à corps creux, p. ex. par enveloppement dans des feuilles de pâte comestible préformée ou dans des récipients alimentaires comestibles
Baking ingredients that can be used as a fat replacement in dough compositions and baked goods are described. Baking ingredients include a thermo-reversible hydrocolloid and can be included in a dough composition or layered with a laminated dough. The baking ingredients lead to improved flavor, improved appearance, improved texture, and improved lubricity in reduced fat bakery products. Methods of making and using baking ingredients are also described.
A21D 8/02 - Méthodes de préparation de la pâteTraitement de la pâte avant cuisson
A21D 13/16 - Pâtisserie à plusieurs couches, p. ex. pâtisserie à pâte feuilletéeViennoiserie ou pâte multicouche
A23D 7/005 - Compositions à base d'huiles ou de graisses comestibles contenant une phase aqueuse, p. ex. margarines caractérisées par des ingrédients autres que des triglycérides d'acides gras
A dry food mix described includes a powder mix and particulates. A powder mix contains at least 70% by weight sugars, and includes 40-70% by weight crystalline sucrose. 25-50% by weight crystalline glucose, and a releasing agent. A method described includes making a food by heating, then cooling, a dry food mix to produce the food.
A23L 25/00 - Aliments contenant principalement des noix ou des grainesLeur préparation ou leur traitement
A23L 5/30 - Traitement physique, p. ex. par des moyens électriques ou magnétiques, par énergie ondulatoire ou par irradiation
A23L 29/00 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement
A23L 29/30 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des sirops d'hydrate de carboneAliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des sucresAliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des alcools de sucre, p. ex. du xylitolAliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des hydrolysats d'amidon, p. ex. de la dextrine
A23L 33/00 - Modification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement
A23L 33/115 - Acides gras ou leurs dérivésGraisses ou huiles
A23L 33/125 - Modification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des sirops d'hydrate de carboneModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des sucresModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des alcools de sucreModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des hydrolysats d'amidon
A co-extruded filled dough product comprises a dough shell casing and a filling material co-extruded with the dough shell casing. The filling material includes greater than about 40% of a particulate component and less than about 60% of a sauce component. The sauce component has a Bostwick consistency greater than about 7 cm and can be, e.g., a cheese-based sauce or a tomato-based sauce. A method of producing a filled dough product comprises co-extruding a dough shell casing and a filling material. A system for producing a filled dough product comprises a dough shell casing extruder die for forming a dough shell casing and a filling material die configured to extrude a filling material within the dough shell casing.
Described herein is a food composition that is suitable for use as a filling or topping for a shelf stable snack. The food composition includes an oat flour in an amount of 30-50%, a fat component that includes a shortening and an oil, sugar, a total moisture content of 2.5-5%, and a water activity of less than 0.58. The food has an extended shelf life at room temperature and resists moisture migration despite containing a significant amount of oat flour, which has a moisture content of 6-10%.
A21D 13/047 - Produits obtenus à partir de matières autres que la farine de seigle ou de blé à partir de céréales autres que le seigle ou le blé, p. ex. de riz
A21D 13/19 - Pâtisserie à plusieurs couches, p. ex. pâtisserie à pâte feuilletéeViennoiserie ou pâte multicouche garnie
A21D 13/28 - Produits partiellement ou complètement enrobés caractérisés par la composition de l’enrobage
A21D 13/38 - Garnis ou à garnir caractérisés par la composition de la garniture
A23K 10/30 - Produits alimentaires pour animaux à base de matières d’origine végétale, p. ex. de racines, de graines ou de foinProduits alimentaires pour animaux à base de matières d’origine fongique, p. ex. de champignons
A23K 40/30 - Mise en forme ou traitement des produits alimentaires pour animaux par encapsulationMise en forme ou traitement des produits alimentaires pour animaux par revêtement
A23K 50/40 - Produits alimentaires spécialement conçus pour des animaux spécifiques pour les animaux carnivores, p. ex. pour les chats ou les chiens
Described herein is a food composition that is suitable for use as a filling or topping for a shelf stable snack. The food composition includes an oat flour in an amount of 30-50%, a fat component that includes a shortening and an oil, sugar, a total moisture content of 2.5-5%, and a water activity of less than 0.58. The food has an extended shelf life at room temperature and resists moisture migration despite containing a significant amount of oat flour, which has a moisture content of 6-10%.
A23G 3/34 - Sucreries, confiseries ou massepainProcédés pour leur fabrication
A23G 3/40 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition caractérisés par les matières grasses utilisées
A23G 3/42 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition caractérisés par les hydrates de carbone utilisés, p. ex. des polysaccharides
A23D 9/007 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson caractérisées par des ingrédients autres que des triglycérides d'acides gras
A stabilized carton having four sides, a bottom and a top with improved structural stability is formed by cutting a notch in one of the lower major flaps and imprinting an embossment into a lower minor flap. The first and second lower minor flaps and the first and second lower major flaps are then folded, forming the bottom of the carton. The embossment is fitted into the notch, providing enhanced stability to the carton. Cut sections formed on a fold line of the flaps and a lower major flap that extends across the bottom of the carton also stabilize the carton.
B65D 5/02 - Réceptacles de section transversale polygonale rigides ou semi-rigides, p. ex. boîtes, cartons ou plateaux, formés en pliant ou montant un ou plusieurs flans de papier en pliant ou montant un seul flan pour former un corps tubulaire avec ou sans pliage subséquent, ou par addition d'éléments séparés, pour fermer les extrémités du corps
B65D 5/44 - Parties insérées dans le réceptacle, qui en font partie intégrante ou qui lui sont fixées pour former des garnitures intérieures ou extérieures
A packaged food product includes a container having therein a cup for a food ingredient, at least one dough product and a plastic separator interposed between the cup and the at least one dough product. The separator includes a main body portion seated upon a rim of the cup, with the main body portion having a peripheral side surface in frictional engagement with an inner sidewall of the container. The separator also includes a column support extending from the main body portion and abutting a bottom of the cup. In a preferred embodiment, the column support takes an inverted frustoconical shape and is hollow, thereby enabling multiple separators to be nested for shipping and storing purposes. When the dough product(s) proof within the container, forces applied to the separator from the developed pressure are transferred through the main body portion and the column support to the bottom of the cup.
B65D 77/04 - Objets ou matériaux enfermés dans plusieurs réceptacles disposés les uns dans les autres
B65D 85/36 - Réceptacles, éléments d'emballage ou paquets spécialement adaptés à des objets ou à des matériaux particuliers pour objets particulièrement sensibles aux dommages par chocs ou compression pour produits de boulangerie, p. ex. biscuits
A packaged food product includes a container having therein a cup for a food ingredient, at least one dough product and a plastic separator interposed between the cup and the at least one dough product. The separator seats upon a rim of the cup and includes a peripheral side surface in frictional engagement with an inner sidewall of the container. The separator has a convex or dome shape when initially inserted into the container but, when the dough product(s) proof within the container, forces applied to the separator from the developed pressure cause the separator to flatten while radially expanding in order to establish an effective frictional fit with the sidewall of the container. An underside of the separator can optionally include reinforcing ribs.
A21D 10/02 - Pâtes du type "prêt à cuire", p. ex. pâtes emballées
B65B 7/28 - Fermeture de réceptacles ou récipients semi-rigides ou rigides, non déformés par le contenu ou n'en prenant pas la forme, p. ex. boîtes ou cartons en appliquant des fermetures séparées préformées, p. ex. couvercles, capuchons
B65D 77/08 - Matériaux, p. ex. matériaux différents, enfermés dans des compartiments séparés formés durant le remplissage d'un seul et même réceptacle
B65D 77/20 - Fermetures des réceptacles formées après remplissage en appliquant des couvercles ou chapeaux séparés
Described herein is a food that is suitable for use as a filling or topping for a shelf stable snack. The food has a protein content of at least 25% by weight, and a nut butter content of at least 50% by weight. The food retains a desirable eating experience, similar to a stabilized nut butter spread despite being resistant to melting and deformation during shipping, handling, and storage.
A23L 25/00 - Aliments contenant principalement des noix ou des grainesLeur préparation ou leur traitement
A23D 9/007 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson caractérisées par des ingrédients autres que des triglycérides d'acides gras
A shelf stable hard tortilla shell includes a type 4 resistant starch (“RS4”) ingredient, a soluble fiber, a fine corn bran, corn masa, a plant-based protein. The shelf stable tortilla shell has a net carbohydrate content of less than 25% by weight of the tortilla shell and a moisture content of about 3% to about 11% by weight of the tortilla shell. The shelf stable tortilla shell optionally includes a fold support composition, coarse corn bran, corn grits, flavorant, coloring agent, and/or oil. A method of making a shelf stable tortilla shell includes providing a dough, forming the dough into a sheet and cooking (e.g., baking and/or frying) the sheet to form a hard taco shell, tostada or chip. The method can include gelatinizing at least some of the starch in the corn masa or in the corn bran.
Described herein is a shelf stable crunchy snack food composition that has reduced sugar relative to similar snack foods. The snack food includes visible particulates bound together with a binder, where the binder includes a non-sugar carbohydrate having an average dextrose equivalent (DE) of 4 to 24 and/or a non-sugar carbohydrate having an average degree of polymerization (DP) of 3 to 10, and refined sugar, where the ratio of non-sugar carbohydrate to refined sugar is about 1:1.5 to about 1:7 by dry weight.
A23L 7/122 - Céréales enrobées, fourrées, multicouches ou creuses prêtes à consommer
A23L 7/126 - En-cas ou similaires obtenus par amalgame, façonnage ou compactage de céréales ou de morceaux de céréales, p. ex. barres de céréales
A23L 25/00 - Aliments contenant principalement des noix ou des grainesLeur préparation ou leur traitement
A23L 29/30 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des sirops d'hydrate de carboneAliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des sucresAliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des alcools de sucre, p. ex. du xylitolAliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des hydrolysats d'amidon, p. ex. de la dextrine
A23L 33/125 - Modification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des sirops d'hydrate de carboneModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des sucresModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des alcools de sucreModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des hydrolysats d'amidon
46.
EXTRUDED FOOD PIECES HAVING A ROUGH TEXTURED SURFACE AND METHODS OF MAKING
The present disclosure relates to extruded protein products and methods for producing an extruded protein product. In particular, an extruded piece is disclosed having a high protein content that includes canola protein, and having a rough exterior appearance. Methods for making an extruded piece include processing, under extrusion conditions, a composition that includes a combination of a protein that includes canola protein, a structural ingredient, water, and an oil, and extruding through an extruder die assembly that exposes the composition to irregular flow prior to exiting the die assembly.
A23K 10/30 - Produits alimentaires pour animaux à base de matières d’origine végétale, p. ex. de racines, de graines ou de foinProduits alimentaires pour animaux à base de matières d’origine fongique, p. ex. de champignons
A23K 20/147 - Dérivés polymériques, p. ex. peptides ou protéines
A23K 40/25 - Mise en forme ou traitement des produits alimentaires pour animaux par extrusion
47.
Method and production line for separating conjoined products
A quality control apparatus employed in a production line for sticky products in roll form is effectively positioned following a product rolling operation and functions to assure that adjacent rolled products are not conjoined as the products proceed toward a packaging operation. The separating apparatus includes a holding mechanism and a breaking mechanism. During production of the rolled products, the products are directed to the apparatus whereat any conjoined products are automatically separated, with the holding mechanism maintaining a first one of the conjoined products in a first orientation while the breaking mechanism forces a second one of the conjoined products to be reorientated, basically pivoting the second conjoined product relative to the first product, which results in the conjoined products being broken apart. In one form, the apparatus is positioned to separate conjoined products at a transfer region of the products from an upper conveyor to a lower conveyor.
An apparatus (10) for producing docked dough pieces (45) with a rotary cutter formed as a shaft (65, 66) includes a blade (67, 68) that extends radially outward from an outer surface (135) of the cutting roller or shaft (65, 66) and defines an interior area (69, 70) enclosed by the blade (67, 68). Groups of docking pins (120, 130) extend radially outward from the outer surface (135) of the shaft (65, 66) and are located in the interior area (69, 70) enclosed by the blade (67, 68). The docking pins (120, 130) are configured to dock the dough piece (45) by creating patterns of holes (420, 430) in the dough piece (45).
A method for preparing a frozen microwaveable dumpling product includes steaming a dumpling with a dough wrapper wrapped around a filling; spraying the steamed dumpling with water; after spraying the steamed dumpling with water, spraying the steamed dumpling with a composition comprising an emulsifier; and freezing the steamed dumpling.
A23L 7/109 - Types de pâtes alimentaires, p. ex. macaroni ou nouilles
A23P 20/10 - Revêtement avec des produits de revêtement comestibles, p. ex. avec des huiles ou des graisses
A23P 20/20 - Fabrication de produits alimentaires feuilletés, multicouches, fourrés ou à corps creux, p. ex. par enveloppement dans des feuilles de pâte comestible préformée ou dans des récipients alimentaires comestibles
A food container includes a main plastic body terminating in an upper rim having a ledge portion, a resealable cap configured to seal against the ledge portion when snap-connected to the upper rim and an externally visible tamper indicator integrated into the container body below the upper rim. The cap includes an opening tab which, upon initially opening the container, is lifted to break one or more frangible connections with the tamper indicator. When the food container cap is presented for sale, the tamper indicator is clearly visible to a consumer. When the cap is completely removed, the tamper indicator radially projects from the container body. The cap can be used to selectively reseal the main body upon seating the seal portion on the ledge portion and snap-connecting the cap to the upper rim.
A food container (30) includes a main plastic body (35) terminating in an upper rim (110) having a ledge portion (113), a resealable cap (44) configured to seal against the ledge portion (113) when snap-connected to the upper rim (110) and an externally visible tamper indicator (94) integrated into the container body (35) below the upper rim (110). The cap (44) includes an opening tab (60) which, upon initially opening the container (30), is lifted to break one or more frangible connections (97; 98) with the tamper indicator (94). When the food container cap (44) is presented for sale, the tamper indicator (94) is clearly visible to a consumer. When the cap (44) is completely removed, the tamper indicator (94) radially projects from the container body (35). The cap (44) can be used to selectively reseal the main body (35) upon seating a seal portion (50) on the ledge portion (113) and snap-connecting the cap (44) to the upper rim (110).
A method is described for treating bran to improve sensory attributes in food products made with the treated bran. The method includes acidifying a bran to a pH of less than 5 for a period of time sufficient to achieve an increase in soluble protein, then increasing the pH to at least 5.5. Also described are compositions including a treated bran, and methods of using a treated bran to increase bran content in foods or to improve organoleptic qualities in foods containing bran.
A23J 1/12 - Préparation des compositions à base de protéines pour l'alimentationOuverture des œufs par grandes quantités et séparation du jaune du blanc à partir des céréales, de la farine, du son ou des mélasses
A palletizer system (5) and method configured to automate the assembly of pallets in a compact space employs a turntable (7) including a conveyor (9) upon which a support base (28), various product arrays (48, 67, 71, 72) and a top support (74) are stacked by a first robotic mechanism (12) including an arm (16) provided with a transfer unit (18), preferably in the form of a vacuum or suction gripping surface. Concurrent with this building process, a second robotic mechanism (32) is employed to pick and position comer posts (57) within corner post receivers (55) provided on the turntable (7), with the turntable (7) being indexed as the first robotic mechanism (12) is shifted in connection with building the pallet. Once completed, the stacked product arrays (48, 67, 71, 72) are rotated on the turntable (7) while a film wrapper (40) wraps a film about the stacked product arrays (48, 67, 71, 72). Finally, the conveyor (9) of the turntable (7) is employed to transfer the completed palletized product (73) and the entire operation is repeated.
B65B 11/04 - Enveloppement d'objets ou de quantités de matériaux sans changer leur position durant l'opération, p. ex. dans des moules avec des plieurs à charnières en faisant tourner les objets
B65B 41/12 - Alimentation des bandes à partir de rouleaux
B65B 45/00 - Appareils ou dispositifs pour supporter ou tenir les enveloppes d'emballage pendant l'opération d'emballage
B65B 49/08 - Plioirs oscillants ou à mouvement alternatif
B65B 61/28 - Dispositifs accessoires, non prévus ailleurs, opérant sur feuilles, flans, bandes, attaches, réceptacles ou paquets pour décharger des machines les paquets finis
A processing system for packaging pieces of product utilizing high-speed sorting includes an infeed conveyor for supplying the pieces of food product and a linear motor sorter is connected to the infeed conveyor. The sorter includes a main conveyor with several lanes for moving the pieces of food product, with one of the lanes being a first lane which receives the pieces of food product. The sorter also has one or more diverters for diverting determined ones of the pieces of food product from the first lane to at least one other lane. The sorter includes a linear motor and carts connected to the linear motor and is configured to move the pieces of food between the lanes.
B65G 23/23 - Aménagements ou installations des moteurs d'entraînement de moteurs électriques linéaires
B65G 43/08 - Dispositifs de commande actionnés par l'alimentation, le déplacement ou le déchargement des objets ou matériaux
B65G 47/71 - Dispositifs pour transférer objets ou matériaux entre transporteurs, p. ex. pour décharger ou alimenter adaptés pour recevoir les objets arrivant d'un transporteur en une couche et pour les transférer en couches individuelles à plus d'un transporteur, ou vice versa, p. ex. en combinant l'écoulement des objets transportés par plus d'un transporteur les objets étant déchargés sur plusieurs transporteurs
Methods of using an aroma device associated with food experiences are disclosed. A method can include obtaining food-product data corresponding to a food product; based on such data, selecting an aroma profile for the food product; emitting an aroma based on the profile; obtaining modification data; and generating a new aroma profile for the food product based on the modification data. A method can include decoupling two or more aromas based on human and pet aroma sensitivity and/or preferences. Systems configured to use an aroma device are also provided.
Methods of treating edible oils, such as soybean oil, to reduce furan fatty acid content to produce edible oils that are more resistant to off-flavor development when used in food applications are described. Some methods include heat treatment of an edible oil in the presence of oxygen followed by deodorization to produce a heat-treated oil. Some methods includes treating an edible oil under conditions that promote conversion of furan fatty acids to 3-methyl-2,4-nonanedione (3MND) and/or 3-hydroxy-3MND (3H-3MND) in the presence of activated carbon to produce a carbon-treated oil. Also described are treated edible oils and foods that include treated edible oils.
A23L 5/20 - Élimination de constituants indésirables, p. ex. désodorisation ou détoxication
A23L 5/49 - Élimination de la couleur par réaction chimique, p. ex. blanchiment
A23L 7/122 - Céréales enrobées, fourrées, multicouches ou creuses prêtes à consommer
C07C 45/41 - Préparation de composés comportant des groupes C=O liés uniquement à des atomes de carbone ou d'hydrogènePréparation des chélates de ces composés par hydrogénolyse ou par réduction de groupes carboxyle ou de leurs dérivés fonctionnels
58.
LOW NET CARB HARD TORTILLA SHELL AND METHOD OF PREPARATION
A shelf stable hard tortilla shell includes a type 4 resistant starch ("RS4") ingredient, a soluble fiber, a fine corn bran, and corn masa. The shelf stable tortilla shell has a net carbohydrate content of less than 25% by weight of the tortilla shell and a moisture content of about 3% to about 11% by weight of the tortilla shell. The shelf stable tortilla shell optionally includes a fold support composition, coarse corn bran, and/or oil. A method of making a shelf stable tortilla shell includes providing a dough, forming the dough into a sheet and cooking (e.g., baking and/or frying) the sheet to form a hard taco shell, tostada or chip. The method can include gelatinizing at least some of the starch in the corn masa or in the corn bran.
A barrier-type paper with a non-barrier paper uses suitable laminating adhesives to form a food packaging material. More specifically, a preferred embodiment of the invention is directed to a metallized or aluminum oxide coated paper sheet laminated to a bleached paper sheet while avoiding optics of a shiny metal material being present by at least one of employing a non-shiny metal for the metallized layer, coating or printing one or more layers upon the metallized layer, and sandwiching the metallized layer in a laminate structure such that the metallized layer is configured to be visually hidden so as to not be optically detectable in a paper recycle line.
A polyethylene cold seal film includes a main body layer constituted by a polyethylene film, a cold seal adhesive externally exposed on one side of the main body layer, and a cold seal release layer externally exposed on an opposing side of the main body layer, with the cold seal release layer also being constituted by a polyethylene film. The film can be advantageously provided in roll form, particularly usable in wrapping food products, with the wrapping being completely and readily recyclable, while being at least essentially void of any polypropylene polymers. The overall film can also have other layers, including a tie layer positioned between the main body layer and the cold seal release layer, a barrier layer positioned between the main body layer and the tie layer; and an ink layer positioned between the tie layer and the cold seal release layer.
B32B 27/08 - Produits stratifiés composés essentiellement de résine synthétique comme seul composant ou composant principal d'une couche adjacente à une autre couche d'une substance spécifique d'une résine synthétique d'une sorte différente
B32B 7/06 - Liaison entre couches permettant une séparation sans difficultés
B32B 7/12 - Liaison entre couches utilisant des adhésifs interposés ou des matériaux interposés ayant des propriétés adhésives
B32B 27/32 - Produits stratifiés composés essentiellement de résine synthétique comprenant des polyoléfines
B65B 9/08 - Enserrage d'objets les uns à la suite des autres ou de quantités de matériaux, dans une bande pliée en long ou dans une bande pliée en forme de tube autour des objets ou quantités de matériaux placés sur elle dans une bande pliée et scellée transversalement pour former des poches qui sont ensuite remplies et scellées
B65B 41/12 - Alimentation des bandes à partir de rouleaux
B65B 51/30 - Dispositifs, p. ex. mâchoires, pour appliquer successivement pression et chaleur, p. ex. pour fractionner des tubes remplis
B65D 65/40 - Emploi de stratifiés pour des buts particuliers d'emballage
C09J 7/24 - Matières plastiquesMatières plastiques métallisées à base de composés macromoléculaires obtenus par des réactions faisant intervenir uniquement des liaisons non saturées carbone-carbone
C09J 7/40 - Adhésifs sous forme de films ou de pellicules caractérisés par des couches antiadhésives
C09J 9/00 - Adhésifs caractérisés par leur nature physique ou par les effets produits, p. ex. bâtons de colle
61.
Assembly and method for supplying product based on weight
A weighing assembly supplies a predetermined amount of food product based on weight using a weighing machine having a plurality of weigh hoppers. A circular dispersion table having a dome shape distributes pieces of the product across the table by gravity to the weigh hoppers. A diverter chute is located above the dispersion table and includes multiple gates, with each gate configured to change a flow of the pieces of product over a portion of the dispersion table. The diverter chute further comprises an actuator for each gate for opening the gate as directed by a controller. Each actuator includes a piston and a lever arm connected to the piston and connected to a respective gate. An input conveyor drops pieces of food through the diversion chute to the dispersion table.
B65G 47/19 - Aménagements ou utilisation de trémies ou colonnes de descente avec moyens pour commander le débit des matériaux, p. ex. pour empêcher la surcharge
G01G 19/393 - Appareils ou méthodes de pesée adaptés à des fins particulières non prévues dans les groupes pour peser par combinaison, c.-à-d. en choisissant une combinaison d'articles dont le poids total ou le nombre est le plus proche d'une valeur désirée utilisant plusieurs unités de pesage
A refrigerated or frozen place-and-bake cake product is described that includes an uncooked dough that has handling characteristics that allow for convenient placement on a baking sheet for baking, yet also results in a cake-like texture upon baking. The uncooked dough includes a particular combination of wheat flour and corn flour, pregelatinized starch and/or a fruit or vegetable puree or mash, a gum component that includes xanthan gum and at least one other gum, sucrose, egg solids, dairy solids, and a leavening system.
A processing system for packaging pieces of product utilizing high-speed sorting includes an infeed conveyor for supplying the pieces of food product and a linear motor sorter is connected to the infeed conveyor. The sorter includes a main conveyor with several lanes for moving the pieces of food product, with one of the lanes being a first lane which receives the pieces of food product. The sorter also has one or more diverters for diverting determined ones of the pieces of food product from the first lane to at least one other lane. The sorter includes a linear motor and carts connected to the linear motor and is configured to move the pieces of food between the lanes.
A dough sheeting machine (10) includes an alignment bracket (62) employed in combination with a welding unit (200) to form retaining bands (74) used to retain a traveling wire (76) of the dough sheeting machine (10) in an operational position. The alignment bracket (62) includes a central recess (64) for supporting the welding unit (200) and an alignment channel (68) for supporting the retaining band (74). The welding unit (200) is configured to place the band (74) in tension, and then to friction weld first and second ends (234, 236) of the band (74) together to form a retaining hoop around a roller (40) and the wire (76). The retaining hoop is slid into a respective circumferential groove (73) provided about the roller(40) of the dough sheeting machine (10). Clamps (69) are located on the alignment bracket (62) for securing the retaining band (74) during welding.
A21C 3/02 - Feuilleteurs de pâteMachines à roulerPoints à étendre
B08B 1/16 - Lames rigides, p. ex. grattoirsLames flexibles, p. ex. raclettes
B23K 37/02 - Chariots pour supporter l'outillage pour souder ou découper
B23K 37/04 - Dispositifs ou procédés auxiliaires non spécialement adaptés à un procédé couvert par un seul des autres groupes principaux de la présente sous-classe pour maintenir ou mettre en position les pièces
B29C 65/00 - Assemblage d'éléments préformésAppareils à cet effet
65.
EXTRUDED PUFFED HIGH INSOLUBLE FIBER FOOD AND HIGH TOTAL FIBER PIECES AND METHODS OF MAKING
The present disclosure relates to low density, high fiber-containing ready-to-eat food pieces, compositions including such food pieces, and methods of making such food pieces. The food pieces include at least 35% and up to 50% by dry weight total fiber, an insoluble fiber content of at least 25% to about 40% by dry weight, and a soluble fiber content of about 5% to about 15% by dry weight. The food pieces consist essentially of bran, optionally a second insoluble fiber source, psyllium husk, and a starch ingredient, with a moisture content of up to 4% by weight. Compositions containing such high fiber food pieces and methods of making them are also described.
The present disclosure relates to high fiber-containing ready-to-eat food pieces, compositions including such food pieces, and methods of making such food pieces. The food pieces include at least 35% and up to 55% by dry weight total fiber, an insoluble fiber content of at least 28% to about 40% by dry weight, and a soluble fiber content of about 7% to about 15% by dry weight. The food pieces include bran, optionally a second insoluble fiber source, psyllium husk, and a starch ingredient, with a moisture content of up to 4% by weight. Compositions containing such high fiber food pieces and methods of making them are also described.
A hard taco shell, having a plasticizing agent applied to a targeted region of a base or spine portion of the hard taco shell and lower sections of taco shell sidewalls to softening the targeted region such that, when the taco shell is bitten, the softened targeted region has some hinging flexibility or pliability which reduces the potential for any crack propagation, is hermetically sealed in a package body formed from a material establishing a barrier to the transmission of oxygen into an interior of the package body. With this arrangement, premature drying and cracking of the agent treated hard taco shell is prevented.
A21D 13/33 - Récipients comestibles, p. ex. gobelets ou cônes
A21D 13/40 - Produits caractérisés par le type, la forme ou l’utilisation
B65B 5/06 - Emballage de groupes d'objets, chaque groupe étant traité comme un seul objet
B65B 25/16 - Emballage du pain ou de produits similaires de boulangerie, p. ex. de pains non découpés
B65D 85/36 - Réceptacles, éléments d'emballage ou paquets spécialement adaptés à des objets ou à des matériaux particuliers pour objets particulièrement sensibles aux dommages par chocs ou compression pour produits de boulangerie, p. ex. biscuits
68.
Customized identification of ingredients in a storage system
A method for use with an ingredient storage system having a plurality of receptacles configured to store ingredients can include obtaining food-selection data indicating a meal. The method can include obtaining ingredient data indicating a set of ingredients for the meal. The method can include obtaining synchronization data indicating a cooking time for each ingredient of the set of ingredients. The method can include selecting, based on the synchronization data, target ingredients for the meal. The target ingredients can comprise a first ingredient and a second ingredient. The method can include activating a first and a second indicator in response to the selecting the target ingredients. The first indicator can correspond to a first receptacle of the plurality of receptacles. The first receptacle can store the first ingredient. The second indicator can correspond to a second receptacle of the plurality of receptacles. The second receptacle can store the second ingredient.
B60R 1/12 - Ensembles de miroirs combinés avec d'autres objets, p. ex. pendules
A47J 36/32 - Mécanismes d'allumage ou dispositifs d'alarme à minuterie
A47J 47/00 - Récipients, supports ou objets similaires pour la cuisine, non prévus dans les autres groupes de la présente sous-classePlanches à découper, p. ex. pour le pain
G08B 5/00 - Systèmes de signalisation optique, p. ex. systèmes d'appel de personnes, indication à distance de l'occupation de sièges
69.
DOUGH COMPOSITION AND BAKED FOOD PRODUCTS WITH WHEY PROTEIN CREAM
A dough composition can be formulated using a whey protein cream ingredient to reduce or replace certain emulsifying agents while maintaining or extending the shelf-life of the final baked food product. The whey protein cream may further be used to reduce or replace additional protein ingredients used in dough formulations. In some formulations, the dough composition may include a comparatively low amount of emulsifying agent or a casein salt, while other formulations are substantially free of an emulsifying agent or casein salt. The inclusion of whey protein cream may beneficially maintain freshness and shelf-life of baked food products from the dough compositions.
A high-fat flour replacement includes a fat, an emulsifier, a protein, a starch and a soluble fiber. In preferred embodiments, the high-fat flour replacement is a finely ground particulate "flour". The high-fat flour replacement can have a macronutrient profile analogous to that of almond flour. A process for producing a high-fat flour replacement includes a step of forming an emulsion including a fat, water and an emulsifier and a step of combining the emulsion with a blend of dry ingredients to form a composition (e.g., using an extruder). The blend of dry ingredients includes a protein, a starch and a soluble fiber. In preferred embodiments, the composition is processed in an extruder to form an extruded material (e.g., in the form of pellets). The fat in the emulsion becomes trapped in the composition during extrusion. In preferred embodiments, the extruded material is then dried and milled/ground to form flour-sized particulates.
A23D 7/005 - Compositions à base d'huiles ou de graisses comestibles contenant une phase aqueuse, p. ex. margarines caractérisées par des ingrédients autres que des triglycérides d'acides gras
A21D 13/062 - Produits à valeur nutritive modifiée, p. ex. à teneur en amidon modifiée à teneur en sucre modifiéeProduits sans sucre
A23D 9/007 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson caractérisées par des ingrédients autres que des triglycérides d'acides gras
A23D 9/05 - Obtention de produits à écoulement libre
71.
High-Fat Flour Replacement and Methods of Preparation
A high-fat flour replacement includes a fat, an emulsifier, a protein, a starch and a soluble fiber. In preferred embodiments, the high-fat flour replacement is a finely ground particulate “flour”. The high-fat flour replacement can have a macronutrient profile analogous to that of almond flour. A process for producing a high-fat flour replacement includes a step of forming an emulsion including a fat, water and an emulsifier and a step of combining the emulsion with a blend of dry ingredients to form a composition (e.g., using an extruder). The blend of dry ingredients includes a protein, a starch and a soluble fiber. In preferred embodiments, the composition is processed in an extruder to form an extruded material (e.g., in the form of pellets). The fat in the emulsion becomes trapped in the composition during extrusion. In preferred embodiments, the extruded material is then dried and milled/ground to form flour-sized particulates.
A dough-based material ("dough inclusion") is included within a dairy product to mimic the flavor and texture of a chewy baked good to provide a consumer with a novel eating experience. The dairy product can be yogurt, pudding, mousse, smoothies, frozen products like ice cream and frozen yogurt, liquid or solid premixes for frozen products, hand-held yogurt bites, and the like. The dough inclusion is tender (e.g., not dry or crumbly) and stable (e.g., generally retains its shape; does not disintegrate or become mushy/soggy) over the shelf life of the dairy product. In certain embodiments, the dough inclusion is an extruded product formed into dough pieces and a method of preparing the dairy product includes at least partially hydrating the dough pieces with a prep, then combining with a dairy material. In other embodiments, the dough pieces are separated from the prep prior to combining with the dairy material.
Methods of making a homogenized and pasteurized mix for making low overrun ice cream are disclosed. The methods include a high-pressure homogenization step and/or a high temperature pasteurization step to improve creaminess and/or melt resistance in an ice cream. Mixes and ice creams made using the methods described are also disclosed.
Frozen un-proofed dough pieces are produced by cutting a dough sheet into strips and producing a score through an upper skin of each strip with at least one blunt deformation tool prior to freezing. The un-proofed dough pieces are formed by mass production, with an un-proofed dough sheet being cut to form dough strips which are then cut into the un-proofed dough pieces, with the score for each un-proofed dough piece being formed by pressing the upper skin of the dough down into the body of the dough, thereby deforming and pre-stressing the dough to create weak zones, either before, during or after the individual un-proofed dough pieces are actually created, but before freezing. Upon heating, openings are established in the upper skin along score lines.
A21C 11/04 - Machines à gaufrer à rouleaux ou tambours à couper et gaufrer
A21C 5/08 - Machines à diviser la pâte à lames coupantes radiales, c.-à-d. en étoile, coulissant dans les gorges d'un piston de pressage et par rapport à celui-ci
A21C 11/10 - Autres machines pour donner à la pâte avant cuisson sa forme définitive combinées avec des appareils à couper
A21C 11/12 - Appareils à entailler, fendre ou perforer la surface des pièces de pâte
A21D 6/00 - Autres traitements de la farine ou de la pâte avant cuisson, p. ex. refroidissement, irradiation ou chauffage
77.
TRAVELING WIRE BRACKET FOR HARD TACO SHELL SHEETING MACHINE
A bracket (100) for a traveling wire (76) in a dough sheeting device (10) includes a stationary base including a base plate (110), a support track (120) mounted on the base plate (110), and a retainer (125) attached to the support track (120) with fasteners (126). A rod (130) is adjustably mounted in the support track (120). The rod (130) includes a mounting portion (135) secured in the track (120) by the retainer (125). The rod (130) also includes a guide portion (136) fixed to the mounting portion (135). The guide portion (136) includes a tab (140) with a notch (150) configured to retain the traveling wire (76) in proper position, while preventing excessive wear on a sheet roller (40), and intermittent jumping of the traveling wire (76).
A delivery system (10) for successively delivering products (35) from a magazine (20) includes an actuator assembly (275) operatively associated with the magazine (20) for applying a. force to the products (35) to push the products (35) from a loading end (218) toward dispensing end (219) of the magazine (20). A retaining tab (60, 69) is mounted near the dispensing end (219) for temporarily holding a first of the products (35) against the force applied by the actuator assembly (275). The magazine (20) incorporates force sensors (505, 520) configured to directly measure a force applied by the products (35) at the retainer tabs (60, 69) and to generate a force signal representative of the measured force. A controller (400) is in communication with, the actuator assembly (275) and the force sensor (505, 520) and controls the actuator assembly (275) applied force based on the measured force and a desired force.
The present disclosure relates to low density, high protein, fiber-containing ready- to-eat food pieces, compositions including such food pieces, and methods of making such food pieces. The food pieces include at least 40% and up to 80% by dry weight protein, where the protein ingredients include a base protein blend that makes up at least 60% by weight of the protein ingredients. The base protein blend includes sodium caseinate and one or more of legume protein isolate, legume protein concentrate, milk protein isolate, or milk protein concentrate. The food pieces also include fiber in an amount of at least 20% and up to 50% by dry weight, with at least 20% of the fiber content being soluble fiber.
Thin, strong tortillas are formed from a dough containing a wheat component, that includes gluten in an amount of about 1.5% to about 10% by dry weight of the dough, and a tapioca starch in an amount of about 2.5% to about 25% by dry weight of the dough. With this formulation, a tortilla can be formed to be less than 1.2 mm in thickness, yet have toughness comparable to thicker, commercially available tortillas.
Rolled dough products, such as croissants, are made by: layering fat between thin layers of dough in forming a multi-layer dough sheet; compressing the multi-layer dough sheet; cutting the dough sheet; reorientating the cut pieces; stretching the cut pieces; curling the pieces; flattening the pieces; coating or surface treating the pieces; and optionally freezing the pieces. With this method, freezer-to-oven (FTO) dough products are made eliminating the thawing and proofing steps, while significantly enhancing the production of desired flaky, rich, airy final pastry products. The process can include one or more filling materials, prior to cutting the dough sheet: depositing a filling layer, such as a chocolate ganache, in a central region of the multi-layer dough sheet; and folding lateral side portions of the dough sheet onto the central region to encase the filling layer.
Methods are disclosed for making a shelf stable food containing a flavorant having improved intensity over shelf life. Methods include applying a powdered flavorant to a surface of dried fruit pieces prior to combining the dried fruit pieces with a binder to form an aggregate. Shelf stable foods made according to the disclosed methods are also disclosed.
A23L 19/00 - Produits à base de fruits ou de légumesLeur préparation ou leur traitement
A23L 27/00 - ÉpicesAgents aromatiques ou condimentsÉdulcorants artificielsSels de tableSubstituts diététiques du selLeur préparation ou leur traitement
A23P 10/20 - AgglomérationGranulationMise en comprimés
86.
Feed Roller with Raised Portions for Feeding Dough to Mold Roller
A feed roller is formed with a generally cylindrical outer surface having raised portions arranged in a pattern that extends circumferentially around the surface. The raised portions are formed in distinct shapes. Preferably the distinct shapes are chevron shapes that retain dough between successive chevron shapes. The roller preferably has an annular ridge which prevents dough from escaping axially off the edge of the roller. In use, dough is feed between the feed roller and a mold roller. Some of the dough is retained on the outer cylindrical surface of the feed roller to provide a smooth surface for inserting the rest of the dough in mold cavities located in the mold roller.
A feed roller (121; 300; 700; 800; 900) is formed with a generally cylindrical outer surface (190; 322; 690; 790; 890) having raised portions arranged in a pattern that extends circumferentially around the surface (190; 322; 690; 790; 890). The raised portions are formed in distinct shapes (253; 750; 853; 950). Preferably the distinct shapes are chevron shapes (253; 853; 950) that retain dough (960) between successive chevron shapes (253; 853; 950). The roller (121; 300; 700; 800; 900) preferably has an annular ridge which prevents dough (115) from escaping axially off the edge of the roller (121; 300; 700; 800; 900). In use, dough (115) is fed between the feed roller (121; 300; 700; 800; 900) and a mold roller (122). Some of the dough (960) is retained on the outer cylindrical surface (190; 322; 690; 790; 890) of the feed roller (121; 300; 700; 800; 900) to provide a smooth surface for inserting the rest of the dough (115) in mold cavities (170) located in the mold roller (122).
A confectionary that contains 3.0% to 3.5% of a short fiber length cellulose is described. The confectionary maintains a good opacity and texture after heating and good visual and textural stability over shelf life or at least one freeze/thaw cycle. A confectionary can typically have a relatively high moisture content, relatively low fat content, and relatively low non-fat solids content and retain the desired stability, opacity, and texture attributes. In some cases, a confectionary can exclude certain ingredients that consumers prefer to avoid.
A23G 3/34 - Sucreries, confiseries ou massepainProcédés pour leur fabrication
A23G 3/40 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition caractérisés par les matières grasses utilisées
A23G 3/42 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition caractérisés par les hydrates de carbone utilisés, p. ex. des polysaccharides
A23L 5/41 - Maintien ou altération de la coloration naturelle par l'emploi d'additifs, p. ex. d'azurants optiques
A roller is provided with replaceable shells formed of panels. The roller includes a shaft extending in a longitudinal direction. A center flange and two end flanges are mounted on the shaft and extend radially outward from the shaft at axially spaced locations. Between each end flange and one side of the center flange, a replaceable shell is provided. Preferably, multiple additional center flanges and replaceable shells are mounted on the shaft between the end flanges. An internal pin system is employed to ensure no screws are visible while holding the shell panels in place.
A roller (121) is provided with replaceable shells (300, 310, 320) fonned of panels (511, 512). The roller (121) includes a shaft (150) extending in a longitudinal direction. A center flange (500) and two end flanges (360, 530) are mounted on the shaft (150) and extend radially outward from the shaft (150) at axially spaced locations. Between each end flange (360; 530) and one side of the center flange (500), a replaceable shell (300; 310; 320) is provided. Preferably, multiple additional center flanges (500) and replaceable shells (300, 310, 320) are mounted on the shaft (150) between the end flanges (360, 530). An internal pin (375; 430) system is employed to ensure no screws are visible while holding the shell panels (511, 512) in place.
A method can include obtaining a set of images of a food product. The method can further include applying a trained machine learning model to the set of images to identify a feature of the food product. The method can further include modifying a formulation of the food product in response to identifying the feature.
A method of making a meat product includes providing a meat batter that contains a modified starch in an amount of about 1% to about 15% by weight, forming the meat batter into a shaped composition, and cooking the shaped composition to form the meat product. The method facilitates production of a meat product that retains at least 65% of the fat content of a meat batter. In some embodiments, a meat product made according to a method provided herein substantially retains the shape of the shaped composition.
Packaged food products are described that include an aggregate composition that is stable in tropical conditions for an extended shelf life. The aggregate includes a pliable binder that comprises pectin and/or gelatin. A pliable binder in a packaged food product remains chewy and continues to bind water permeable particulates over shelf life in tropical conditions. Also described are methods of making a packaged food product.
A method of preparing a reduced-fat fried low-moisture snack product, the method including applying a low-viscosity methylcellulose solution to a surface of a low-moisture snack food. The low-viscosity methylcellulose solution includes water, methylcellulose and a polarity¬ reducing agent. In preferred embodiments, the solution includes up to about 2% methylcellulose. The polarity -reducing agent can include sorbitol, erythritol and/or glycerin (glycerol). A reduced-fat fried low-moisture snack product has at least 20%, but more preferably at least about 40%, less fat than a conventional fried low-moisture snack product while maintaining desirable organoleptic characteristics of a fried food.
A method of making a frozen dessert bar (20) includes forming an intermediate body layer (48) of a first confectionary material, filling a central portion (45) of the intermediate body layer (48) with a second confectionary material, which is distinct from the first confectionary material, to establish a dual confection product, inserting a handle member (41) into the dual confection product to enable support by a hand of a consumer, coating the dual confection product with a third confectionary material (50), having a composition distinct from both the first and second confectionary materials, to establish a three confection product, and freezing the three confection product. In a preferred form, the frozen dessert bar (20) has a core of ice cream, an intermediate body layer constituted by sorbet, and a fruit juice based outer layer.
A23G 9/50 - Produits avec des supports comestibles ou non comestibles, p. ex. des cornets
A23G 9/32 - Desserts glacés, p. ex. confiseries glacées, glacesMélanges correspondants caractérisés par la composition
A23G 9/42 - Desserts glacés, p. ex. confiseries glacées, glacesMélanges correspondants caractérisés par la composition contenant des végétaux ou des parties de ceux-ci, p. ex. des fruits, des graines, des extraits
A23G 9/04 - Production de desserts glacés, p. ex. de glaces
100.
System and method for coating soft and sticky food cores
A product conveying and coating system includes multiple, sequentially arranged conveyor units, with at least one conveyor unit being an open belt type. A carrier sheet is placed on a first of the conveyor units, a web of coating material in liquid form is deposited on the carrier sheet and spaced ropes of soft and sticky material are deposited on and settle into the web. The carrier sheet, web and ropes are transferred to a second conveyor unit after the coating material of the web solidifies, whereupon the ropes are cut into bar-length pieces. Thereafter, the carrier sheet is removed while the web and pieces are transferred to the open belt conveyor unit and exposed to an enrober. The enrober coats the pieces while melting portions of the web between the pieces in order to form full coated or encapsulated food products with soft and sticky cores.
