The present disclosure relates to methods of reducing the formation of acrylamide in a thermally processed food product and to cooked food products with reduced acrylamide. The method comprises providing a food product or food intermediate in need of reduction of formation of acrylamide during thermal processing and applying a bran composition to the food product or food intermediate in an amount effective to reduce formation of acrylamide during thermal processing to a level that is lower than if the composition had not been applied.
A gel system formulation and method for making thereof that includes a hard fat, liquid fat, and methyl cellulose, which when incorporated into vegan meat alternative formulations more closely resembles meat-based counterparts in appearance, taste, texture, and quality.
A23J 3/22 - Traitement des protéines pour l'alimentation par texturation
A23L 13/40 - Produits à base de viandeFarine de viandeLeur préparation et leur traitement contenant des additifs
A23L 27/00 - ÉpicesAgents aromatiques ou condimentsÉdulcorants artificielsSels de tableSubstituts diététiques du selLeur préparation ou leur traitement
A food package (10) includes first and second pouches (12, 34) and a retaining sheet (48) that removably secures the second pouch at an outer surface of the first pouch. The first pouch includes an opening element (32) that provides access to the first pouch when a user performs an opening action on the first pouch. The retaining sheet includes a first portion (54) adhered along an upper region (28) of the first pouch, a second portion (56) adhered along a lower region (30) of the first pouch, and a third portion (58) between the first and second portions that engages the second pouch to secure the second pouch between the retaining sheet and the first pouch. A perforated region (60) connects the first and third portions and is configured to separate the third portion from the first portion when the user performs the opening action to at least partially release the second pouch from the first pouch.
A sliced deli-style, meat-based plant proteins that mimics its meat-based counterpart are described herein are prepared through a composition and method that associate protein components in a manner that can be uniquely processed effective to produce a meat analogue from plant proteins that closely resembles sliced deli-style meats in appearance, taste, texture, and quality. When both the select compositional features and the select processing system parameters are combined, the resulting product achieves thin and elongated slices that have a grainy texture resembling, for instance, sliced roast beef or sliced turkey.
A food package (100) includes a lay-flat pouch (11) and a fastening member (136). The lay-flat pouch has a first compartment (112) and a second compartment (114) defined by a first side seal (120) and an intermediate seal (116) extending from the first side seal. The pouch includes a fold seam (132) extending along the intermediate seal. The pouch is arranged in a folded configuration with the first compartment disposed adjacent to the second compartment and a first portion of the first side seal and a second portion of the first side seal cooperate to define a base of the pouch. The fastening member attaches the first compartment to the second compartment.
B65D 30/22 - Sacs, sachets ou réceptacles analogues caractérisés par leur forme ou leur conception à plusieurs compartiments
B65D 81/32 - Réceptacles, éléments d'emballage ou paquets pour contenus présentant des problèmes particuliers de stockage ou de transport ou adaptés pour servir à d'autres fins que l'emballage après avoir été vidés de leur contenu pour emballer plusieurs matériaux différents qui doivent être maintenus séparés avant d’être mélangés
6.
METHOD OF PRODUCING A HIGH PROTEIN FLOWABLE BATTER
A method of producing a high-protein batter by preparing a first mixture by combining protein, water, and an acidic leavening system. The method further includes mixing the first mixture for a first period of time. A second mixture is prepared by combining at least the first mixture, flour, sweetener, and an alkaline leavening agent. The second mixture is mixed for a second period of time, and then baked to form a high protein baked product such as a waffle.
A method for preparing a food product and a food product thereof including a grain-based binder and being essentially free of added sugar. The method includes preparing or providing a cooked and/or pre-gelatinized grain flour, coating the grain flour with a fat or oil, and then hydrating the fat coated grain flour with at least one liquid to form a binder composition. The binder composition and one or more dry food ingredients are combined to form an agglomerate, and the agglomerate is thermally processed to activate the binder composition and to obtain the food product.
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 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
A23P 10/20 - AgglomérationGranulationMise en comprimés
A method for making an encased vegetable based jerky includes the steps of: hydrating a texturized vegetable protein mixture to form a fibrous mass; hydrating a gel forming vegetable protein isolate to form a protein gel; mixing the protein gel with the fibrous mass to form a mixed mass; extruding the mixed mass into a casing to form a cased mass; and cooking and drying the cased mass to form encased vegetable based jerky. The encased vegetable based jerky includes: a three-component protein mix including a textured long fiber vegetable protein, a textured short fiber vegetable protein, and a gel forming vegetable protein isolate, the three-component protein mix forming a plurality of protein clusters dispersed in the meat analogue; psyllium husk; and a casing enclosing the three-component vegetable protein mix wherein the casing is substantially free of breaks or delaminated portions, wherein the encased vegetable based jerky is substantially free of added vegetable oil.
A method of producing a food product (10) includes preparing a first mixture by combining protein, water, egg, oil, and lecithin. The method further includes mixing the first mixture for a first period of time. A second mixture is prepared by combining the first mixture, water, wheat flour, sweetener, protein isolate, a leavening agent, and salt. The second mixture is mixed for a second period of time, and then baked to form the food product.
Described herein is a smoothie powder composition comprising from about 20 wt% to about 50 wt% of a protein powder, from about 30 wt% to about 60 wt% total of one or more fruit and/or vegetable powders, and psyllium husk. The smoothie powder composition can be mixed with water to provide a convenient, on-the-go smoothie beverage.
A food product bar (10) includes a first layer (20) comprising a conglomerate of edible particles (22a, 22b, 22c), the first layer (20) having a protein concentration of at least 20% by weight, and a second layer (30) covering the first layer (20) and comprising a nougat (32), the second layer (30) having a protein concentration of at least 34% by weight, whereby a total protein concentration of the food product bar (10) is at least 25% by weight.
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 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
A23G 3/44 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition contenant des peptides ou des protéines
The present disclosure provides for a high-protein, powdered food composition that can be reconstituted into a creamy, yogurt-like, or smoothie-style food having optional inclusions and that delivers the taste, organoleptic characteristics, mouthfeel, and nutritional benefits of conventional ready-to-eat cereal products. In one approach, the food composition or powdered food composition includes a synergistic combination of two or three distinct whey protein powders.
A23C 21/04 - Petit-laitPréparations à base de petit-lait contenant des composés d'origine non laitière en tant que sources de matières grasses ou de protéines
A23C 21/08 - Petit-laitPréparations à base de petit-lait contenant d'autres additifs organiques, p. ex. des produits végétaux ou animaux
A23C 21/10 - Petit-laitPréparations à base de petit-lait contenant des additifs inorganiques
13.
PACKAGING SUBASSEMBLY, A PACKAGING ASSEMBLY AND A METHODOLOGY FOR PREPARING A PACKAGING ASSEMBLY
An assembly (10) is disclosed. The assembly (10) includes a container (14) and a utensil (16). The container includes a bowl portion defined by a bottom wall and a side wall extending from the bottom wall. The side wall and the bottom wall are each defined by an inner surface that forms a cavity of the bowl portion. The utensil is disposed within the cavity and is removably-secured to the inner surface of the side wall that defines the bowl portion of the container. An assembly is also disclosed. The assembly includes the first container (14), the utensil (16) and a second container (20). The second container (20) includes a second bowl portion defined by a bottom wall and a side wall extending from the bottom wall. The side wall and the bottom wall of the second bowl portion are each defined by an inner surface that forms a cavity of the second bowl portion. The first container is disposed within the cavity of the second bowl portion and partially closes out an opening formed by formed by an upper end of the side wall of the second bowl portion to define: a first opening (62a) formed by the upper end of the side wall of the second bowl portion and an outer surface of the first container; and a second opening (62b) formed by the upper end of the side wall of the second bowl portion and an outer surface of the first container. A method is also disclosed.
B65D 51/24 - Fermetures non prévues ailleurs combinées avec dispositifs auxiliaires pour des buts autres que la fermeture
B65D 77/04 - Objets ou matériaux enfermés dans plusieurs réceptacles disposés les uns dans les autres
B65D 77/24 - Garnitures ou accessoires ajoutés ou incorporés durant le remplissage des réceptacles
B65D 71/20 - Rainures ou ouvertures le long de la ligne de pliage du corps tubulaire
B65D 81/32 - Réceptacles, éléments d'emballage ou paquets pour contenus présentant des problèmes particuliers de stockage ou de transport ou adaptés pour servir à d'autres fins que l'emballage après avoir été vidés de leur contenu pour emballer plusieurs matériaux différents qui doivent être maintenus séparés avant d’être mélangés
B65D 77/20 - Fermetures des réceptacles formées après remplissage en appliquant des couvercles ou chapeaux séparés
B65D 51/28 - Fermetures non prévues ailleurs combinées avec dispositifs auxiliaires pour des buts autres que la fermeture avec réceptacles auxiliaires pour objets ou matériaux supplémentaires
14.
VOLATILE OR SEMI-VOLATILE NATURAL ANTIOXIDANTS SOURCED FROM A COMESTIBLE BYPRODUCT
A method of obtaining a volatile or semi-volatile natural antioxidant by toasting a comestible byproduct, natural antioxidants obtained by toasting the comestible byproduct, and packaging films incorporating such natural antioxidants are described herein.
C07C 41/40 - SéparationPurificationStabilisationEmploi d'additifs par changement de l'état physique, p. ex. par cristallisation
C07C 41/42 - SéparationPurificationStabilisationEmploi d'additifs par changement de l'état physique, p. ex. par cristallisation par distillation
C07C 43/23 - Éthers une liaison sur l'oxygène de la fonction éther étant sur un atome de carbone d'un cycle aromatique à six chaînons contenant des groupes hydroxyle ou O-métal
A23L 5/20 - Élimination de constituants indésirables, p. ex. désodorisation ou détoxication
15.
FOODSTUFF MANUFACTURING SYSTEM, METHOD OF UTILIZING THE SAME AND FOOD PRODUCT FORMED THEREFROM
MM) product includes the steps of extruding a first foodstuff (F1) into a foodstuff conduit (26, 36) and injecting a second foodstuff (F2) into the first foodstuff (F1) within the foodstuff conduit (26, 36). The first foodstuff (F1) includes water, red dye #3, natural smoke flavor, bacon flavor, soy isolate, wheat gluten, native tapioca starch, wheat protein texturizer, and megacell-80 texturizer, in combination with other elements. The second foodstuff (F2) includes water, starch, egg whites, soy protein isolate, bacon flavor paste and bacon type flavor, and soy oil, in combination with other elements. The first foodstuff (F1 ) and the second foodstuff (F2) provided a non-homogenous, marbled appearance when the second foodstuff is injected into the first foodstuff to provide a vegetarian foodstuff having the appearance and flavor of natural bacon.
Snack bars incorporating a prebiotic, probiotic and natural fibers, and methods of making such snack bars are described herein. The snack bar may incorporate waxy grains held together by a binder comprising inulin and may be enrobed with a yogurt coating. The methods may include mixing inulin into a binder syrup at low temperature and a slab-bake process for reducing water activity.
A system and method for applying a reduced sugar coating to a food product is provided. The system uses separate applications (simultaneous or sequential) of a non- sucrose carbohydrate syrup from a first applicator and a sucrose syrup from a second applicator. The dual applications of the syrups are applied without an active drying step between applications. The process results in a coated food product with reduced clumping and a desired crystallized appearance even with the reduced levels of sugar.
A23L 7/122 - Céréales enrobées, fourrées, multicouches ou creuses prêtes à consommer
A23P 20/18 - Appareils ou procédés de revêtement avec des produits liquides ou semi-liquides par revêtement par pulvérisation, par revêtement par lit fluidisé ou par coulée
A23L 7/191 - Traitement ultérieur des céréales soufflées, p. ex. enrobage ou salage
A23P 20/15 - Appareils ou procédés de revêtement avec des produits liquides ou semi-liquides
A23G 3/34 - Sucreries, confiseries ou massepainProcédés pour leur fabrication
A23G 3/20 - Appareils à enrober ou fourrer les sucreries ou la confiserie
A23G 4/02 - Appareils spécialement adaptés à la fabrication ou au traitement du chewing-gum
A system (1000) for displaying merchandise (M) includes a first tray member (100) including a passage (12) extending from a first end (106) of the first tray member (100) to a second end (108) of the first tray member (100). The passage (12) includes a support bed (110) extending parallel to a longitudinal axis (AT) of the passage (12), and a ramp (112) extending from the support bed (110) to the second end (108) at an oblique angle. The system (1000) further includes a second tray member (200) including the passage (12). The second tray member (200) is received by the first end (106) of the first tray member (100), and is operable between a first position and a second position. In the first position, the passage (12) has a first length (LE) and in the second position the passage (12) has a second length (LR). The system (1000) further includes a pusher (300) disposed within the passage (12) and operable between a first position adjacent the ramp (112), and a second position spaced apart from the ramp (112).
A system and method for applying a reduced sugar coating to a food product is provided using a natural whitening system. The methods include preparing a foam and then maintaining that foam through a spray nozzle to coat a food product with a spray-applied foam that mimics the appearance of a high sucrose frosting or icing.
A storage assembly (10) comprises a sleeve (14) and a container (12). The sleeve (14) defines an interior void (76) operable to receive a foodstuff. The container (12) defines an interior cavity (20) operable to receive the sleeve (14). The container (12) includes a first sidewall (24a, 24b, 24c) and a second sidewall (24a, 24b, 24c). A first flap (18a, 18b, 18c) is attached to the first sidewall (24a, 24b, 24c) and a second flap (18a, 18b, 18c) is attached to the second sidewall (24a, 24b, 24c). The second flap (18a, 18b, 18c) includes at least one clip (48) removably attached to the second sidewall (24a, 24b, 24c). The clip (48) comprises an aperture (64) for receiving a portion of the sleeve (14) therein.
Disclosed are methods of processing raw leguminous materials, such as pea flour, pea concentrate, or pea isolate, to reduce non-volatile flavor components and in particular bound saponin compounds. The methods includes select processing steps by steam cooking a raw slurry to form a cooked slurry and drying the cooked slurry to form a processed material. An amount of non-volatile flavor components in the processed material is less than an amount of non-volatile flavor components in the raw materials.
A23L 11/00 - Légumes secs, c.-à-d. fruits de plantes légumineuses, pour l'obtention d'alimentsProduits dérivés de légumineusesLeur préparation ou leur traitement
A23L 11/30 - Élimination des substances indésirables, p. ex. des substances amères
A23J 1/14 - Préparation des compositions à base de protéines pour l'alimentationOuverture des œufs par grandes quantités et séparation du jaune du blanc à partir de légumineuses ou autres graines végétalesPréparation des compositions à base de protéines pour l'alimentationOuverture des œufs par grandes quantités et séparation du jaune du blanc à partir des tourteaux ou des graines oléagineuses
The present disclosure provides for a powdered food composition that can be reconstituted into a creamy, yogurt-like, or smoothie-style food having optional inclusions and that delivers the taste, organoleptic characteristics, mouthfeel, and nutritional benefits of conventional ready-to-eat cereal products. In one approach, the food composition or powdered food composition includes a powder component and a non-powder component. The powder component is capable of being quickly reconstituted or hydrated with water or other fluid to a creamy consistency and within a very short amount of time with little to no shear other than hand mixing with a spoon or other utensil.
A23L 29/20 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des agents gélifiants ou épaississants
A23L 7/161 - Céréales soufflées, p. ex. maïs soufflé [pop-corn] ou riz soufflé
A23L 19/00 - Produits à base de fruits ou de légumesLeur préparation ou leur traitement
A method (600) for product compliance includes receiving a planogram (500) defining a representative placement (PR) of a product (12) on a display shelf (200) and receiving at least one image (310) from an imaging device (300) having a field of view (Fv) arranged to capture a top surface (212) of the display shelf. The method also includes determining whether the product is disposed on the display shelf based on the at least one image. When the product is disposed on the display shelf, the method includes determining an actual placement (PA) of the product and comparing the actual placement of the product to the representative placement of the product defined by the planogram. The method further includes determining a planogram compliance (620) based on the comparison of the actual placement of the product to the representative placement of the product and communicating the planogram compliance to a network (150).
G06Q 10/08 - Logistique, p. ex. entreposage, chargement ou distributionGestion d’inventaires ou de stocks
G06K 9/00 - Méthodes ou dispositions pour la lecture ou la reconnaissance de caractères imprimés ou écrits ou pour la reconnaissance de formes, p.ex. d'empreintes digitales
A method (600) for media content tracking includes receiving a user identifier (12) and instructing display systems (120) to display media content (20) based on the user identifier. Each display system has a corresponding screen (122). The method also includes receiving image data (312) from an imaging system (300) configured to have a field of view (Fv) arranged to capture images (310) of a user (10). The method further includes determining gaze characteristics of the user including a gaze target (GT) of the user and determining whether the gaze target corresponds to one of the screens. When the gaze target corresponds to one of the screens, the method includes determining a time period (tGE) of gaze engagement with the corresponding screen. The method also includes storing at least one of the gaze characteristics and the media content displayed on the screen corresponding to the gaze target.
G06F 17/30 - Recherche documentaire; Structures de bases de données à cet effet
G06F 3/01 - Dispositions d'entrée ou dispositions d'entrée et de sortie combinées pour l'interaction entre l'utilisateur et le calculateur
G06F 3/03 - Dispositions pour convertir sous forme codée la position ou le déplacement d'un élément
G06Q 30/02 - MarketingEstimation ou détermination des prixCollecte de fonds
H04N 21/45 - Opérations de gestion réalisées par le client pour faciliter la réception de contenu ou l'interaction avec le contenu, ou pour l'administration des données liées à l'utilisateur final ou au dispositif client lui-même, p. ex. apprentissage des préférences d'utilisateurs pour recommander des films ou résolution de conflits d'ordonnancement
A61B 5/16 - Dispositifs pour la psychotechnieTest des temps de réaction
G06Q 99/00 - Matière non couverte par les autres groupes de la présente sous-classe
25.
PACKAGING ASSEMBLY, SERVING ASSEMBLY AND NESTED STORAGE ASSEMBLY FORMED FORM A SYSTEM AND A METHOD FOR UTILIZING THE SAME
A foodstuff packaging system (10, 10', 10") includes a plurality of foodstuffs (F), a container (12) having an interior cavity (24), and a tray (14) having a recess (34). The foodstuff packaging system (10, 10', 10") is operable between a first configuration wherein the container (12) is received within the recess (34) of the tray (14) and a second configuration wherein the tray (14) is disposed within the interior cavity (24) of the container (12). In the first configuration, the tray (14) has a first length defined by a first length portion (14') and a second length portion (14") joined together along a perforated tear seam (38). In the second configuration, the second length portion (14") is separated from the first length portion (14') along the tear seam (38).
B65D 77/04 - Objets ou matériaux enfermés dans plusieurs réceptacles disposés les uns dans les autres
B65D 85/30 - 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
B65D 85/62 - Réceptacles, éléments d'emballage ou paquets spécialement adaptés à des objets ou à des matériaux particuliers pour objets empilésRéceptacles, éléments d'emballage ou paquets spécialement adaptés à des objets ou à des matériaux particuliers pour agencements particuliers de groupes d'objets
26.
PACKAGING STATION AND METHOD OF OPERATING A PACKAGING STATION
An apparatus (10) includes a product metering device (14), first and second container preparation systems (12a, 12b), and a controller (25). The product metering device (14) is configured to dispense a product (P). The first and second container preparation systems (12a, 12b) are configured to dispense first and second containers (C1, C2), respectively, for receiving the product (P) from the product metering device (14). The first and second container preparation systems (12a, 12b) include first and second severed container material transporting devices (20a, 20b), respectively, operable to transport the first and second containers (C1, C2), respectively, from the first and second container preparation systems (12a, 12b), respectively, to the product metering device (14). The controller (25) simultaneously controls (i) one of the first container preparation system (I2a) and the second container preparation system (12b) to prepare one of the first container (C1) and the second container (C2), and (ii) the product metering device (14) to dispense the product (P) into the other of the first container (C1) and the second container (C2).
B65B 1/02 - Machines caractérisées par l'incorporation de moyens pour fabriquer les réceptacles ou les récipients
B65B 43/12 - Alimentation en sacs souples ou en flans de carton, à l'état plat ou pliéAlimentation en sacs plats reliés pour former une série ou une chaîne
B65B 61/06 - Dispositifs accessoires, non prévus ailleurs, opérant sur feuilles, flans, bandes, attaches, réceptacles ou paquets pour découper les bandes ou pour séparer les paquets joints par coupe
B65B 43/30 - Ouverture ou distension des sacsOuverture, dressage des boîtes, montage des boîtes, cartons ou flans de carton par griffes travaillant sur les parois opposées, p. ex. par succion
B65B 43/36 - Ouverture ou distension des sacsOuverture, dressage des boîtes, montage des boîtes, cartons ou flans de carton par pression interne exercée pneumatiquement
An assembly (10) includes foodstuff packaging (12, 14, 20), a first foodstuff (16), and a second foodstuff (18). The foodstuff packaging ( 12, 14, 20) includes a portion (14) configured to generate heat. The first foodstuff (16) is disposed within the foodstuff packaging (12, 14, 20) and includes a first foodstuff (16) material configured to transition from a first state to a second state upon application of the heat. The second foodstuff (18) is disposed within the foodstuff packaging (12, 14, 20) and is (i) separated from the first foodstuff (16) when the first foodstuff (16) is arranged in the first state and (ii) comingled with the first foodstuff (16) when the first foodstuff (16) is arranged in the second state to define a comingled foodstuff.
B65D 81/34 - Réceptacles, éléments d'emballage ou paquets pour contenus présentant des problèmes particuliers de stockage ou de transport ou adaptés pour servir à d'autres fins que l'emballage après avoir été vidés de leur contenu pour emballer des aliments devant être cuits ou chauffés dans l'emballage
28.
COOKED FOOD PRODUCT HAVING REDUCED ACRYLAMIDE LEVEL
The present disclosure relates to methods of reducing the formation of acrylamide in a thermally processed food product and to cooked food products with reduced acrylamide. The method comprises providing a food product or food intermediate in need of reduction of formation of acrylamide during thermal processing and applying a bran composition to the food product or food intermediate in an amount effective to reduce formation of acrylamide during thermal processing to a level that is lower than if the composition had not been applied.
A system for applying a fastening material to a substrate is provided. The system may include a first material source including the substrate. The substrate may define a first length extending from a first edge to a second edge and the first material source may feed the substrate in a first direction transverse to the first length. The system may additionally include a second material source including the fastening material. The fastening material may define a second length extending from a third edge to a fourth edge, whereby the second length is substantially equal to the first length and the second material source feeds the fastening material in a second direction transverse to the second length. The system may also include an applicator system that secures the fastening material to the substrate.
B31B 70/81 - Formation ou fixation d’accessoires, p. ex. de dispositifs d’ouverture ou de fermeture, de cordons de déchirure
B65B 61/18 - Dispositifs accessoires, non prévus ailleurs, opérant sur feuilles, flans, bandes, attaches, réceptacles ou paquets pour appliquer ou incorporer des éléments d'ouverture ou de déballage des paquets, p. ex. bandes de déchirure
30.
FOOD PROCESSING SYSTEM AND A METHOD INCLUDING TESTING A FOREIGN OBJECT SENSOR
A food processing system (10, 100) is disclosed. The food processing system (10, 100) includes a food scaling portion (12, 112), a food bagging portion (14, 114) and a chute portion (16, 116) connecting the food scaling portion (12, 112) to the food bagging portion (14, 114). The food processing system (10, 100) also includes a foreign object sensor (18, 118) arranged about the chute portion (16, 116). The foreign object sensor (18, 118) and the chute portion (16, 116) cooperatively form a foreign object sensing zone (25, 125) within a passage (72, 172) formed by the chute portion (16, 116) that extends along a portion of a length of the chute portion (16, 116). The food processing system (10, 100) also includes at least one sensor testing conduit (34, 134) extending through one or both of the food scaling portion (12, 112) and the chute portion (16, 116). An exit opening of the at least one sensor testing conduit (34, 134) is arranged within the foreign object sensing zone (25, 125). A method (200) is also disclosed.
G01N 33/10 - Substances contenant de la fécule, p. ex. la pâte
B65B 1/04 - Procédés ou moyens pour remplir les réceptacles ou les récipients avec le matériau
B65B 1/30 - Dispositifs ou procédés pour régler ou déterminer la quantité ou la qualité du matériau fourni ou chargé
B65B 57/10 - Dispositifs de commande automatique, de vérification, d'alarme ou de sécurité sensibles à l'absence, à la présence, à l'alimentation anormale ou au mauvais positionnement des objets ou matériaux à emballer
A method for preparing a food product and a food product thereof including a grain- based binder and being essentially free of added sugar. The method includes preparing a cooked grain flour and then hydrating the cooked grain flour either during or after cooking with a liquid to form a binder composition. The binder composition and one or more food ingredients are combined to form an agglomerate, and the agglomerate is thermally processed to obtain the food product.
An extruder system (100) comprising a cooking extruder (110) configured to extrude a food material, a die (300) connected to the cooking extruder comprised of one or more orifices (200), each orifice (200) comprising an inlet configured to accept the food material, a breaker screen (210) connected to the inlet and comprised of one or more holes, an expansion chamber (220) connected to the breaker screen (220), wherein the expansion chamber (220) has an expansion chamber cross-sectional area and an exit orifice (230) connected to the expansion chamber (220) and configured to output the food material, wherein the exit orifice (230) has an exit orifice cross-sectional area and a cutting knife assembly (120) connected to the exit orifice (230) configured to cut the food material at a rate to create a slice thickness, as well as a method utilising such an extruder system (100) for producing a food product.
A23P 30/34 - Soufflage ou expansion par décompression, p. ex. soufflage par explosionSoufflage ou expansion par traitement sous vide par extrusion-expansion
A method for manufacturing a food product includes depositing a first foodstuff; transporting the first foodstuff in a first driven direction; depositing a second foodstuff upon a portion of an upper surface of the first foodstuff; transporting the first foodstuff with the second foodstuff deposited thereupon in the first driven direction; separating the first foodstuff with the second foodstuff metered thereupon into a plurality of sheet segments; serially transporting each sheet segment of the plurality of sheet segments from the first driven direction to a second driven direction that is transverse to the first driven direction; compressing the serially transported sheet segments for forming a plurality of thickness segments including the first foodstuff and the second foodstuff that define anelongated, food product body; separating the elongated, food product body into a plurality of food product body units; and finishing the plurality of food product body units.
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
A21C 9/04 - Appareils à épandre des matières granuleuses sur la surface des pièces ou des feuilles de pâte, ou pour enrober ou recouvrir celles-ci de ces matières
The present invention relates to methods for preparing high protein flakes comprising forming a protein into a protein pellet and introducing the protein pellet and a food component into a cooker. The protein pellet and the food component are cooked in the cooker to give a cooked food product. The food product is then formed into a high protein flake.
A container for foodstuff is provided and includes a housing (12) having an inner surface extending from a proximal end to a distal end about a longitudinal axis. The inner surface defines a height HI and a width DI, whereby a ratio of the height HI to the width D1 is between approximately 0.5 and 2.0. A divider (14) is disposed within the housing and includes first, second, and third radially extending fins (28-1, 28-2, 28-3) defining first, second, and third chambers (40-1, 40-2, 40-3) within the housing.
B65D 3/24 - Réceptacles rigides ou semi-rigides ayant un corps ou des parois périphériques de section transversale courbe ou partiellement courbe, réalisés en enroulant ou courbant du papier sans plier selon des lignes définies à plusieurs compartiments
B65D 5/49 - Séparations insérées dans le réceptacle
B65D 85/62 - Réceptacles, éléments d'emballage ou paquets spécialement adaptés à des objets ou à des matériaux particuliers pour objets empilésRéceptacles, éléments d'emballage ou paquets spécialement adaptés à des objets ou à des matériaux particuliers pour agencements particuliers de groupes d'objets
A merchandizing case (1000) comprises a housing having a first wall (1100), a second wall (1200), a third wall (1300), a fourth wall (1400), a fifth wall (1500), and a sixth wall (1600), said first wall (1100) opposing and substantially parallel to said sixth wall (1600), said third wall (1300) opposing and substantially parallel to said second wall (1200), and said fifth wall (1500) opposing and substantially parallel to said fourth wall (1400), said housing having an interior volume (V1000) defined by said first wall (1100), said second wall (1200), said third wall (1300), said fourth wall (1400), said fifth wall (1500), and said sixth wall (1600); a first dispensing opening (1120) formed in said first wall (1100) to provide access to said interior volume (V1000), said first dispensing opening (1120) usable when said housing is supported by said third wall (1300); and a second dispensing opening (1220) formed in said second wall (1200) to provide access to said interior volume (V1000), said second dispensing opening (1220) usable when said housing is supported by said sixth wall (1600).
The disclosed retail case (10) includes a base member (100) and an upper member (200) selectively attached to the base member. The base member has a bottom wall (108) and at least two base walls(120), 140, 160, 180) extending from the bottom wall. The base walls have an outer surface and an inner surface. The upper member has a top wall (208) and at least two upper walls (220, 240, 260, 280) extending from the top wall. The upper walls have an outer surface and an inner surface. The outer surface of the upper walls attaches to the inner surface of the respective base walls at an attachment portion (244, 284) of the upper walls that is selectively removable from the upper walls to allow the attachment portion to remain attached to the base member when the upper member is removed from the base member. The attachment portion may also associate with flap portions (246, 286) that are connected to form a divider.
B65D 5/32 - 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 ayant des corps formés en pliant ou raccordant entre eux plusieurs flans
B65D 5/54 - Lignes de moindre résistance facilitant l'ouverture des réceptacles ou leur division en parties séparées, par découpage ou déchirement
A method (1100) for transmitting a campaign notification message (152, 152a-c, 700A-C) to a shopper mobile computing device (130, 130a-c) includes receiving a condition set (142) from a user computing device (110) corresponding to a user (102) for generating the campaign notification message. The condition set includes a defined campaign type, at least one proximity detection device (134) activated by the user and at least one proximity -based delivery parameter (360) indicating campaign content related to the defined campaign type. The method also includes receiving proximity information (162) from the shopper mobile computing device (130) indicating a proximity of the shopper mobile computing device in relation to the activated proximity detection device. The method also includes generating the campaign notification message based on the received condition set and the received proximity information and transmitting the campaign notification message to the mobile computing device.
A reclosable bag (100) for storing edibles is provided and includes a body (110) having an inner surface (514) defining an inner volume that receives the edibles and an outer surface (512) formed on an opposite side of the body than the inner surface. A seal (130) extends substantially parallel to a longitudinal axis (L) of the body and is formed by joining a first portion of the inner surface to a second portion of the inner surface. A deadfold material (150) is disposed in the seal between the first portion of the inner surface and the second portion of the inner surface, is formed from a malleable material, and is retained in position along the body by the seal.
A vertical form fill and seal system supports a sheet of material having material segments and a tube sized for drawing edges of the elongated sheet of material together in an overlapping configuration to form the sheet into a substantially tube shape. The VFFS also includes a sealer that seals the edges of the material to one another and a gusseting mechanism sized for forming a gusseted tuck in each of a left panel portion of the material and a right panel portion of the material. A cutting mechanism removes a first portion and a second portion of a first segment of the material segments in order to form a first cut and a second cut in the first segment and a sealing mechanism folds and seals the first segment at the first cut and at the second cut to provide an end wall with a substantially flat, rectangular-shaped footprint.
B65B 9/20 - Enserrage d'objets les uns à la suite des autres ou de quantités de matériaux, dans des bandes tubulaires préformées ou dans des bandes en forme de tubes autour des tuyères de remplissage, p. ex. des bandes tubulaires extrudées les bandes étant mises en forme de tube sur place autour des tuyères de remplissage
B65B 41/16 - Alimentation des bandes à partir de rouleaux par cylindres
B65B 51/30 - Dispositifs, p. ex. mâchoires, pour appliquer successivement pression et chaleur, p. ex. pour fractionner des tubes remplis
B29C 65/00 - Assemblage d'éléments préformésAppareils à cet effet
B65B 61/00 - Dispositifs accessoires, non prévus ailleurs, opérant sur feuilles, flans, bandes, attaches, réceptacles ou paquets
B65B 61/06 - Dispositifs accessoires, non prévus ailleurs, opérant sur feuilles, flans, bandes, attaches, réceptacles ou paquets pour découper les bandes ou pour séparer les paquets joints par coupe
B65D 30/18 - Sacs, sachets ou réceptacles analogues caractérisés par leur forme ou leur conception à fonds à fermeture automatique
B65D 30/20 - Sacs, sachets ou réceptacles analogues caractérisés par leur forme ou leur conception comportant des plis, p. ex. pour faciliter le repliage
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
B29C 65/74 - Assemblage d'éléments préformésAppareils à cet effet par soudage et découpage
B65B 9/22 - Épaulements de formationGabarits de tube
A display bag is provided and may include a housing formed from a flexible material and having a first end, a second end, and an inner volume extending between the first end and the second end. The display bag may also include a hanging device disposed proximate to the first end and a first panel disposed proximate to the second end and movable from a closed state closing a first opening formed in the housing and restricting access to the inner volume and an open state permitting access to the inner volume via the first opening.
B65D 75/12 - Objets ou matériaux entièrement enveloppés dans des feuilles simples ou des flans enveloppants dans des feuilles ou des flans initialement pliés pour former des tubes les extrémités des tubes étant fermées par aplatissement et thermosoudage
B65D 75/56 - Poignées ou autres moyens de suspension
B65D 75/58 - Dispositifs d'ouverture ou servant à retirer le contenu, ajoutés ou incorporés lors de la confection du paquet
42.
ROTARY MOLDED SHAPED CRUNCHY GRANOLA FOOD PRODUCTS AND METHODS OF MAKING SAME
Disclosed are nonlimiting embodiments comprising a novel process for forming and shaping crunchy granola food products. The process comprises using rotary molding processes to form and shape a granola mass into a variety of desired shapes. The granola mass is able to be rotary molded as a result of use of a unique binder composition that comprises at least one of pre-gelatinized starch or hydrocolloid gum in the binder composition. The pre-gelatinized starch and/or hydrocolloid gum enables the binder viscosity to increase and increases the tackiness of the granola mass such that it can be formed by a rotary molder and such that it releases from the mold as a unitary piece of shaped and formed granola food product.
A packaging assembly is provided and may include a first cup having a first end, a second end formed on an opposite end of the first cup from the first end, and an interior defined between the first end and the second end that receives food product, whereby the first end has an opening in communication with the interior. The packaging assembly may also include a wrap that extends around the first cup and a cap that is selectively attached to the first cup at the first end to close the opening. The cap and the second end may extend through respective apertures formed in the wrap.
B65D 71/00 - Paquets d'objets maintenus ensemble par des éléments d'emballage pour la commodité du stockage ou du transport, p. ex. paquets compartimentés pour le transport à la main de plusieurs réceptacles tels que des boîtes de bière ou des bouteilles de boissons gazeusesBalles de matériaux
44.
PROCESS FOR MODIFICATION OF BRAN FROM GRAINS AND FOOD USAGES THEREOF
Some embodiments comprise a process for forming a modified bran product for use in a variety of food products including beverages, ready to eat cereals, cereal products, granola type products, health bars, baked goods and confections. An exemplary process comprises first cooking the bran at high temperatures of from 250 to 290° Fahrenheit for 30 seconds to 4 minutes to form a cooked bran slurry. The cooked bran slurry is then subjected to an aqueous micro-grinding step to form a cooked slurry having a mean particle size of 150 microns or less. Alternatively, the cooked bran slurry is first dried and then later subjected to grinding or pulverization to form a cooked bran powder having a mean particle size of 150 microns or less.
A composite container for storing perishable products may include a composite body and a composite bottom. The composite bottom may include a bottom fiber layer, a bottom oxygen barrier layer, and a bottom sealant layer, such that the composite bottom has an upper surface and a lower surface. A hermetic seal may be formed between a sealing portion of the composite bottom and an interior surface of the composite body. When an internal pressure is applied to the interior surface of the composite body and the upper surface of the platen portion of the composite bottom, an external pressure is applied to the exterior surface of the composite body and the lower surface of the composite bottom, and the internal pressure is about 20 kPa greater than the external pressure, the platen portion of the composite bottom may not extend beyond the bottom edge of the composite body.
B65D 3/22 - Réceptacles rigides ou semi-rigides ayant un corps ou des parois périphériques de section transversale courbe ou partiellement courbe, réalisés en enroulant ou courbant du papier sans plier selon des lignes définies avec double paroisRéceptacles rigides ou semi-rigides ayant un corps ou des parois périphériques de section transversale courbe ou partiellement courbe, réalisés en enroulant ou courbant du papier sans plier selon des lignes définies avec des parois incorporant des chambres à airRéceptacles rigides ou semi-rigides ayant un corps ou des parois périphériques de section transversale courbe ou partiellement courbe, réalisés en enroulant ou courbant du papier sans plier selon des lignes définies avec des parois faites en matériau stratifié
46.
DRIVE SYSTEM AND METHOD FOR FORMING A TRANSPORTABLE CONTAINER OF BULK GOODS
A packaging system (20) for forming and filling a transportable container (22) of plurality of bulk goods includes a frame (26) having a bottom support (48) and an upper support (32). An upper turntable (34) is rotatably supported within the upper support (32) and a lower turntable (50) is rotatably supported on the bottom support (48). A drive system (58) includes at least one pulley system (62, 64, 66) interconnected to the upper and lower turntables (34, 50) for simultaneously driving and synchronizing rotation of the upper and lower turntables (34, 50) with the at least one pulley system (62, 64, 66). A slip frame former (42) extends downwardly from the upper turntable (34) and a roll of stretch wrap (92) is disposed in overlapping relationship with the slip frame former (42) and the bottom support (48) during simultaneous and synchronized rotation of the turntables (34, 50) with the at least one pulley system (62, 64, 66).
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
47.
METHODS FOR FORMING COMPOSITE CONTAINER STRUCTURES
A method for forming a composite structure including positioning a composite sheet (140) adjacent to a die opening (310), constraining a portion of the composite sheet between a first forming surface (214) and a second forming surface (314) being spaced apart by a gap dis- tance being substantially equal to or greater than the sheet thickness, and urging the composite sheet through the die opening and along a third forming surface (312) to form a composite bottom from the com- posite sheet. According to another aspect the composite sheet is deformed into a deformed sheet (240) comprising a radius portion (250) disposed be- tween an inner portion (246) and an outer portion (248), the latter comprising an elastic radius (252); and removing the elastic radius from the outer portion of the deformed sheet to form a composite bot- tom. According to yet another aspect processing steps are performed con- currently on a plurality of sheets.
A rotary sizing apparatus (20) to form granola pieces includes a transfer device (32) to move a granola slab and a diversion portion (24) extending along a transfer axis (A) between a receiving end (28) and an exit end (30) for receiving the slab from the transfer device (32). A rotary breaking device (26) is disposed adjacent and in spaced relationship to the exit end (30) for receiving the granola slab. The rotary breaking device (26) is rotatable about a rotary breaking axis (B) disposed above the transfer axis (A), and includes at least one blade (38) for rotatably striking the top side of the moving granola slab to break the granola slab into a plurality of granola pieces. The at least one blade (38) engages the top side of the granola slab during rotation of the blade (38) to establish a breaking angle between zero and forty five degrees relative to the top side of the granola slab.
A gas assisted co-extrusion apparatus (20) includes a co-extrusion die (22) in communication with an extruder (24). A nozzle (56) that is defined by a bore (58) in the co-extrusion die extends about a nozzle axis (AN) to a nozzle exit (60) of the co-extrusion die. An injector (50) extends through the bore of the co-extrusion die along the nozzle axis. The injector and nozzle together form a dough (26) into a rope (30) that is tubular with a wall portion (32) and an inner cavity (34) surrounded by the wall portion as the dough is extruded out of the nozzle exit and about the injector. A compressed gas source (62) provides a compressed gas out of an injector outlet (66) and into the inner cavity of the rope to radially stretch the wall portion of the rope. A delivery system (86) delivers an entrainable material to the compressed gas in a pipe (78) connected to an injector inlet.
Ready-to-eat cereal flakes include 10 to 50 weight percent (wt%) legumes, such as black beans, and have a can weight of 19 to 22 ounces per 231 cubic inches and structural integrity similar to conventional ready-to-eat cereal flakes. The cereal flakes also include 6 to 13 wt% protein isolate, processing aid in an amount of 3 to 9 wt% and 18 to 66 wt% grains. The cereal flakes provide at least 7 grams of protein and at least 6 grams of fiber per 52 gram serving. In one process, the cereal flakes are formed by cooking and extruding a combined mass of the legumes, protein isolate, processing aid and grains without expansion of the combined mass. The extruded mass is processed in a cold pellet former and cut into a plurality of non-expanded pellets which are dried to a moisture content of 14 to 24 wt%. The pellets are then flaked at a temperature of 1 10 to 150° F and dried to a final moisture of 1 to 5 wt%.
A23L 1/164 - Flocons ou autres formes de produits du type prêt-à-consommer (A23L 1/18 a priorité);;
A23L 1/20 - Traitement des légumineuses, c. à d. des fruits de plantes légumineuses, pour l'obtention de fourrages ou d'aliments; Préparation de produits à partir de légumineuses; Moyens chimiques pour accélérer la cuisson de ces aliments, p.ex. traitement aux phosphates
The heat recovery system includes an oven having a treatment air with a treatment air temperature and a treatment air dew point temperature to treat a product or product in process. A zone outlet exhaust waste treatment air following the treatment of the product. A preheating zone includes a preheating inlet for the introduction of preheating air having a preheating air temperature and a preheating air dew point temperature to preheat the product. A transfer duct extends between the zone outlet of the oven and the preheating zone to transfer a portion of waste treatment air from the oven to the preheating zone to create the preheating air to preheat additional product. The preheating air preheats the product in the preheating zone to a product temperature that is at least equal to the treatment air dew point temperature to eliminate surface condensation on the product during treatment in the oven.
F26B 15/12 - Machines ou appareils à mouvement progressif pour le séchage d'objetsMachines ou appareils à mouvement progressif, pour le séchage de lots d'un matériau de forme compacte avec un mouvement suivant une trajectoire composée d'une ou de plusieurs lignes droites, p. ex. combinée les lignes étant toutes horizontales ou légèrement inclinées
A shaping assembly (14) for producing a discrete spiral shaped food product includes a die that defines at least one aperture (28) that is centered on an aperture axis (40). The at least one aperture (28) extends to an aperture exit (32) and allows for the movement of a stream of food mass through the aperture (28) and out the aperture exit (32). A shaping tool (36) includes at least one slicing blade (38) that is disposed over at least a portion of the aperture exit (32) to slice the stream of food mass into a plurality of food mass portions. A coupling arrangement engages the shaping tool (36) to facilitate rotation of the slicing blade (38) to spin the plurality of food mass portions into a spiral shaped stream of food mass. The slicing blade (38) simultaneously slices and spins the stream of food mass to create the spiral shaped stream of food mass. A crimper is used to cut the spiral shaped stream of food mass into the discrete spiral shaped food products.
The packaging system forms a transportable container for bulk goods having stretch wrap that is spirally wrapped about a bottom support and bulk goods to define the transportable container. The stretch wrap contacts at least a portion of the bulk goods to squeeze and lock together the bulk goods. During filling, the bottom support of the transportable container lowers as the transportable container is formed to accommodate additional bulk goods. The stretch wrap is prestretched from a non-stretched state to a stretched state prior to disposing the wrap about a slip frame former in the stretched state. The wrap returns to its non-stretched state as it is disengaged from the slip frame former to squeeze and lock together the bulk goods disposed therein. The packaging system results in a transportable container that is optimally packed and shaped for the efficient filling of a truck for shipping.
B65B 1/02 - Machines caractérisées par l'incorporation de moyens pour fabriquer les réceptacles ou les récipients
B65B 11/02 - 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
B65B 43/58 - Moyens pour tenir les réceptacles ou les récipients pendant le remplissage avec déplacement par positions successives pour présenter le réceptacle ou récipient en vue de recevoir des apports successifs du contenu le mouvement étant vertical
A packaging system (10), for the easy opening and unloading of a plurality of articles (21) onto a display, includes a plurality of articles arranged to define a unit. The unit includes a front side, a back side, a pair of lateral sides extending between the front and back sides, a bottom, and a top. The unit may include a tray (50). A tubular film (30) that extends between first and second ends, encircles the unit to secure the plurality of articles defining the unit. A series of first perforations (34) are defined in the film and arranged in two bottom lines that are spaced from each other and extend along the bottom of the unit from the first end to the second end of the film. Each of the bottom lines (36) are disposed adjacent a different one of the lateral sides to define the film into a lower portion (38) that extends between the two bottom lines and a remaining portion (40).
B65D 75/58 - Dispositifs d'ouverture ou servant à retirer le contenu, ajoutés ou incorporés lors de la confection du paquet
B65D 71/10 - Enveloppes rétractables par chauffage et munies de garnitures rapportées
B65D 71/06 - Paquets d'objets maintenus ensemble par des éléments d'emballage pour la commodité du stockage ou du transport, p. ex. paquets compartimentés pour le transport à la main de plusieurs réceptacles tels que des boîtes de bière ou des bouteilles de boissons gazeusesBalles de matériaux comprenant plusieurs objets entièrement ou en grande partie reliés par des éléments d'emballage, p. ex. sous tension
55.
REDUCED SUGAR COATING COMPRISING RESISTANT STARCH AND MANUFACTURING METHOD
Disclosed is a reduced sugar coating for coating a variety of food products including ready-to-eat cereals, granola, trail mix, energy bars, granola bars, cookies, cakes, pies, crackers, and muffins. The reduced sugar coating provides a frosted appearance to the food products and permits up to 50% reduction of the sugar in a coating composition while maintaining the taste, texture and function of a full sugar coating composition. The removed sugar is replaced by a type 4 resistant starch in an amount of from 0.1 to 1.0 parts of type 4 resistant starch per every 3 parts of removed sugar. Preferably the source of the type 4 resistant starch is potato, however the source can also comprise wheat, corn, rice, tapioca, quinoa, a legume, barley, banana, sorghum, oat, millet, sweet potato, or mixtures thereof.
A cooking system includes a main wheel having a first surface and a secondary wheel having a second surface. The second surface of the secondary wheel mates with the first surface of the main wheel at a nip to form and set a grain based material disposed between the first and second surfaces. The grain based material may be dried, toasted, baked, puffed, or blistered between first and second surfaces. The method begins by disposing a cooked or uncooked grain based material over the first surface. The second surface, which corresponds to the first surface is applied to the grain based material at the nip to form and set the grain based material between the first and second surfaces. At least one of the first and second surfaces is heated to heat the grain based material disposed between the first and second surfaces to produce a ready-to-eat grain based product.
The present invention provides a binder syrup comprising polydextrose, crystalline fructose and glycerin. The binder syrup has a low water activity of less than 0.55 and provides a significant amount of fiber. The binder syrup is disposed on particulates, such as whole grains, rolled oats, and fruit pieces, to form food products, such as ready-to-eat cereals and granola bars. The binder syrup also provides a desirable taste and maintains a chewy texture when used in the food products.
A23L 1/164 - Flocons ou autres formes de produits du type prêt-à-consommer (A23L 1/18 a priorité);;
A23L 1/308 - Addition de substances essentiellement non digestibles, p.ex. fibres diététiques (A23L 1/05 a priorité);;
A23L 1/09 - contenant des sirops d'hydrate de carbone; contenant des sucres; contenant des alcools de sucre, p.ex. xylitol; contenant des hydrolysats d'amidon, p.ex. dextrine (A23L 1/76, A23L 1/236 ont priorité);;
58.
FILLED SNACK PRODUCT WITH SPACED FILLING LINES AND METHOD OF MAKING THE SAME
A filled snack product includes a first sheet having a first surface. A plurality of filling lines are disposed upon the first surface of the first sheet. Each of the plurality of filling lines are spaced to define a void between each of the adjacent filling lines. A second sheet is disposed over the first sheet and secured to at least a portion of the first sheet to sandwich the plurality of spaced filling lines between the first and second sheets. A plurality of docking holes are disposed upon the first and second sheets. The plurality of docking holes and the plurality of spaced filling lines allow for the pinning of the first and second sheets at the voids disposed between the spaced filling lines and further for the release to steam and/or gas from the filled snack product during heating to minimize puffing of the filled snack product.
A multi-textured ready-to-eat cereal flake includes a plurality of rice based pellets embedded in a cooked cereal grain. The plurality of rice pellets are formed from a rice product and have a first moisture content. A cooked cereal grain mixture is then formed and has a second moisture content that is greater than the first moisture content of the rice pellets. The plurality of rice pellets are then embedded within the cooked cereal grain mixture to create a multicomponent mixture. A multicomponent pellet is formed from the multicomponent mixture. The multicomponent pellet is then formed into a flake. The flake is heated to create a multi-textured flake. Based on the moisture differential between the cooked cereal grain and the plurality of rice pellets, the plurality of rice pellets expand to create a blistered appearance on the multi -textured flake.
A fluffy, bake-stable filling is applied to a dough component and baked to provide a food product having a crispy exterior and a creamy interior. The bake-stable filling is formed by mixing fat ingredients, such as soybean oil, and a fiber ingredients, such as oat fiber. Next, the method includes mixing more of the fiber ingredients and optional ingredients, such as cheese powder, whey protein powder, salt, yeast enhancer, and paprika. The bake- stable filling has a baked density of less than 1.875 g/cm3 and a baked water activity level of less than 0.35. The fiber ingredients have a particle size of less than about 150 μm. The fat ingredients of the filling substantially refrain from spreading to the dough component during or after baking so that the dough component remains crispy.
A method for packaging a plurality of particles in a flexible container begins by moving the particles through an opening of the flexible container to at least partially fill the flexible container. An expandable material is then disposed, in an unexpanded state, to at least a portion of the flexible container. Next, at least a portion of the expandable material is activated after the moving step has begun to expand the expandable material and increase the rigidity of the expandable material to stabilize the flexible container. A method is also included for disposing the expandable material to at least a portion of flexible film wrapped around a stack of cartons.
B65B 1/00 - Emballage de matériaux solides fluents, p. ex. de poudres, de matériaux fibreux granulés ou en vrac, de masses en vrac de petits objets, dans des réceptacles ou récipients individuels, p. ex. sacs ou sachets, boîtes, cartons, bidons ou pots
B65B 11/00 - Emballage par enveloppement, p. ex. en enfermant partiellement ou complètement des objets ou des quantités de matériaux dans des bandelettes, feuilles ou enveloppes en matière flexible
B65B 61/00 - Dispositifs accessoires, non prévus ailleurs, opérant sur feuilles, flans, bandes, attaches, réceptacles ou paquets
B29C 44/12 - Incorporation ou surmoulage de parties préformées, p. ex. des inserts ou des renforcements
A compound coating has a very high level of dietary fiber from about 35% to about 75% by weight, and a particle size of about 35 microns or less. The compound coating is formed by mixing a fat portion and the dietary fiber, and then micro-grinding the compound coating to the fine particle size. The compound coating can include soluble fiber, insoluble fiber, or combinations thereof, such as polydextrose and short chain fructo-oligosaccharides. The compound coating can be applied to a wide variety of food forms including wafers, cereals, crackers, and other foods. The compound coating can be applied by spraying the coating onto the food form or pumping the coating through depositing spindles and onto the food form.
A23L 1/10 - contenant des produits dérivés des céréales
A23L 1/164 - Flocons ou autres formes de produits du type prêt-à-consommer (A23L 1/18 a priorité);;
A23G 1/48 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition contenant des végétaux ou des parties de ceux-ci, p. ex. des fruits, des graines, des extraits
A23G 1/32 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition
A23G 3/34 - Sucreries, confiseries ou massepainProcédés pour leur fabrication
A23G 1/30 - Produits à base de cacao, p. ex. chocolatLeurs succédanés
63.
TRANSPORTABLE CONTAINER FOR BULK GOODS AND METHOD FOR FORMING THE SAME
A transportable container (20) for flowable bulk goods is formed by vertically- spacing a slip frame former (24) from a bottom support (72). An outer wrap (40,58,70) is disposed around the bottom support (72) and a portion of at least one former wall (56) to initially form the transportable container (20) prior to the addition of the bulk goods into the transportable container (20). At least one of the slip frame former (24) and the bottom support (72) moves vertically relative to other in response to the fill level of the bulk goods. As the fill level increases in the transportable container (20), previously disposed portions of outer wrap (40,68,70) are disengaged from the slip frame former (24) to squeeze the filled portions of the transportable container (20) and lock together the bulk goods disposed in the transportable container (20).
B65B 1/02 - Machines caractérisées par l'incorporation de moyens pour fabriquer les réceptacles ou les récipients
B65B 11/02 - 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
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 1/36 - Dispositifs ou procédés pour régler ou déterminer la quantité ou la qualité du matériau fourni ou chargé par dispositifs ou procédés volumétriques
B65D 71/00 - Paquets d'objets maintenus ensemble par des éléments d'emballage pour la commodité du stockage ou du transport, p. ex. paquets compartimentés pour le transport à la main de plusieurs réceptacles tels que des boîtes de bière ou des bouteilles de boissons gazeusesBalles de matériaux
The lifting system includes a lifting portion and a hinging portion for lifting a conveyor. The lifting portion (24) is fixed to a structure and extends from the structure to mate with the conveyor (14) at a lifting point (32). The lifting portion (24) moves the conveyor vertically upward and downward at the lifting point (32) with no horizontal movement at the lifting point. The hinging portion (26) is pivotally connected to the conveyor at a conveyor pivot (46) and extends from the conveyor to engage the structure. The hinging portion (26) is further pivotally connected to the structure to allow for controlled movement in an arced path at the conveyor pivot of the conveyor. The controlled movement of the conveyor along the arced path at the conveyor pivot varies the angular position of the conveyor and maintains the position of the conveyor over the transportable container (34) as the lifting portion moves the conveyor vertically at the lifting point.
Disclosed is method for enhancing the shelf life of a baked good. Shelf life is defined as maintaining the % moisture, water activity, and organoleptically perceived tenderness and moistness of the baked good while preventing drying out and hardening of the baked good during storage at room temperature. In the disclosed method the baked good, preferably as it comes out of the baking apparatus, is topically coated with a primary lipid-based coating oil on all surfaces. The primary lipid-based coating oil, which is largely a solid at room temperature, is applied at a temperature above its melting point. The primary lipid-based coating oil preferably has a solid fat content at 20° C of at least 68 %. The baked good is then allowed to cool permitting the primary lipid-based coating oil to penetrate the baked good and to solidify. The coated baked good is then coated with a secondary lipid-based coating comprising a compound coating or a chocolate coating. The baked good treated as described has a shelf life of at least 4 months at room temperature, more preferably at least 6 months and most preferably at least 8 months.
A23L 3/00 - Conservation des aliments ou produits alimentaires, en général, p.ex. pasteurisation ou stérilisation, spécialement adaptée aux aliments ou produits alimentaires
66.
METHOD FOR FILLING AND FORMING A TRANSPORTABLE CONTAINER FOR BULK GOODS
A method of forming a transportable container (24) of bulk goods begins by placing the distributing end of a hopper (40) over the open top of a bunched bag (42). Bulk goods are dispensed from the distributing end of the hopper (40) through the open top of the bag (42) to establish a level of bulk goods in the bag. The hopper (40) moves vertically relative to the closed base (58) of the bag (42) during the dispensing of bulk goods from the distributing end of the hopper to maintain vertical spacing between the distributing end of the hopper and the level of bulk goods in the bag (42). A hopper fill level is maintained in the hopper during the dispensing of bulk goods from the hopper., An outer wrap (52) is spirally wrapped around the bag (42) while filling the bag to form the transportable container (24). The outer wrap (42) is maintained near the level of bulk goods in the bag.
B65B 39/08 - Ajutages, entonnoirs ou guides pour introduire des objets ou matériaux dans les réceptacles ou les emballages adaptés pour soutenir les réceptacles ou emballages au moyen de crampons
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
67.
UNITARY TRANSPORTER BASE AND SHAPER AND SLIP FRAME FORMER FOR FORMING A TRANSPORTABLE CONTAINER
The present invention relates to a method of producing a transportable container (20) for bulk goods. A bag (48) is placed through a former opening (78) of a slip frame former (24) which surrounds a portion of the bag. The bag receives the bulk goods from a feed source (50). A stretch wrap (38) is disposed radially about a bottom support (56) and a portion of the slip frame former to initially form the transportable container. At least one of the slip frame former and the bottom support moves relative to other in response to the fill level of the bulk goods in the bag. During filling, the slip frame former is maintained at a position surrounding the fill level of the bulk goods in the bag. As the fill level increases in the bag, previously disposed portions of stretch wrap are disengaged from the slip frame former to squeeze the filled portions of the bag and lock together the bulk goods as additional portions of stretch wrap are disposed around the slip frame former.
B65B 1/02 - Machines caractérisées par l'incorporation de moyens pour fabriquer les réceptacles ou les récipients
B65B 43/58 - Moyens pour tenir les réceptacles ou les récipients pendant le remplissage avec déplacement par positions successives pour présenter le réceptacle ou récipient en vue de recevoir des apports successifs du contenu le mouvement étant vertical
B65B 43/62 - Moyens pour tenir les réceptacles ou les récipients pendant le remplissage avec mouvement rotatif autour d'un axe placé à la position de remplissage, p. ex. l'axe du réceptacle ou récipient
A deflator apparatus for use in a form, fill and seal bagging machine to deflate excess air from and form a filled or partially filled package of bulk goods includes a first deflator having a plurality of first flexible bands that extends between a pair of first arms. The apparatus further includes a second deflator having at least one second flexible band that extends between a pair of second arms. The first and second deflators are spaced from one another and movable relative to one another to sandwich the package of bulk goods between the plurality of first flexible bands and the at least one second flexible band to remove excess air from the package and form the package.
B65B 1/28 - Réglage de l'échappement d'air ou de poussière des réceptacles ou récipients, pendant le remplissage
B65B 9/20 - Enserrage d'objets les uns à la suite des autres ou de quantités de matériaux, dans des bandes tubulaires préformées ou dans des bandes en forme de tubes autour des tuyères de remplissage, p. ex. des bandes tubulaires extrudées les bandes étant mises en forme de tube sur place autour des tuyères de remplissage
The present invention is directed to protein-fortified tea beverages, having little or no sedimentation, and low carbohydrate load. Also provided are tea beverages having protein, fiber, low carbohydrate load, little to no sedimentation, and a variety of other optional, enhancing ingredients. Also provided are methods to make such tea beverages.
The present invention comprises confections having, from interior to exterior: a confection center; a food acid layer; a compound coating layer. The present invention also comprises methods to make the present confections.
A method of producing cooked cereal grains containing a high level of whole oats for a shredded ready-to-eat cereal. The method begins by disposing a whole grain oat into a mixer. The whole grain oat has an exposed first starch. Next, a second whole grain is disposed into the mixer. The second whole grain has an exposed second starch that is different from the first starch. A third starch is disposed into the mixer to act as a binder of the whole grain oat and second whole grain. Water is added to the mixer to form a mixture that is cooked to form cooked cereal grains containing high levels of whole oats. The cooked grains are shredded and layered to form a shredded wheat-like biscuit.
The subject invention relates to a particulate filled edible product and a method of making the particulate filled edible product. The edible product comprises an edible shell of dough that defines an enclosed cavity having a cavity volume. At least one edible food particulate is disposed within the cavity. The food particulate has a particulate volume that is less than the cavity volume and the at least one food particulate moves freely in the cavity.
In summary, the invention is a method of producing an edible food product. The method includes the step of forming a vessel core (12) with a first material having a first level of susceptibility to heating by induction. The method also includes the step of casting an apron (14) of a second material with a second level of susceptibility to heating by induction lower than said first level around at least a first portion the vessel core (12) in an in situ casting process to form a clad cooking vessel (10) having a cooking surface (24). An uncooked food product is then disposed on the cooking surface (24) of the clad cooking vessel (10) and heated to produce the edible food product by subjecting the vessel core (12) to a magnetic field.
The present invention provides crisp filled foods, intermediates, and processes for making them. Particularly, the present invention provides crisp crackers, pretzels, breadsticks, cookies and the like with creamy and lubricious filling. Efficient processes are also provided for making such crisp filled foods, wherein dough is baked, fried or similarly heated in the presence of a specially-formulated powder so as to ultimately result in a lubricious filling and a crisp exterior. Superior intermediates and end products are therefore also provided. The foods surprisingly retain their crisp exterior and lubricious interior for an extended time span when packaged and stored under commercial conditions.
The present invention provides improved methods for producing crackers with food particulates adhered to the surface, as well as the crackers produced by the methods. The processes described result in crackers which retain more topping and reduce waste. Moreover, the processes provide optional lower-fat formulations of a sweetened, hand-held food.
The present invention provides snack-sized or accompaniment food items with cracker texture, appearance and flavor on one side, and pretzel texture, appearance and flavor on the other side. Efficient processes are also provided for making such food items, wherein a dough is treated so as to create a dual texture. Superior intermediates and end products are therefore also provided.
The present invention provides food compositions useful as ready-to-eat cereals, snacks, and toppings, and processes for making them. Particularly, the present invention provides food compositions with crisp texture, reduced fat, and surprising bowl life when used as a ready-to-eat cereal. The present food compositions are also an improvement over previous toppings or snacks, in that the present compositions comprise fewer 'fines' or individual grains. Moreover, since the present compositions comprise a dough binder rather than a sugar binder, nutritional supplementation is possible, such as the addition of fiber. Efficient processes are also provided for making the present food compositions. Superior intermediates and end products are therefore also provided.
A method of producing a packaged food product begins by directing a plurality of food particles into a flexible container to at least partially fill the flexible container. A quantity of air is then evacuated out of the flexible container to create a vacuum within the flexible container. Next, an opening in the flexible container is sealed or closed. Air is then allowed to seep through a sidewall of the container after closing or sealing the flexible container to permit air to gradually flow back into the flexible container to gradually dissipate the vacuum within the flexible container.
B65B 1/28 - Réglage de l'échappement d'air ou de poussière des réceptacles ou récipients, pendant le remplissage
B65B 9/20 - Enserrage d'objets les uns à la suite des autres ou de quantités de matériaux, dans des bandes tubulaires préformées ou dans des bandes en forme de tubes autour des tuyères de remplissage, p. ex. des bandes tubulaires extrudées les bandes étant mises en forme de tube sur place autour des tuyères de remplissage
A food piece with a first dough sheet having a first inner surface, a first outer surface, and a first peripheral edge. The food piece also includes a second dough sheet having a second inner surface, a second outer surface, and a second peripheral edge. The first peripheral edge of the first dough sheet is joined together with the second peripheral edge of the second dough sheet to define a perimeter. The food piece also includes an embossment positioned within the perimeter. The embossment extends upon at least one of the first outer surface and the second outer surface and includes at least one line along which the first and second dough sheets are joined.
A method for printing images on food and packaging for the food. The method includes the step of moving a plurality of food products along a first production line to a first printing station. The method also includes the step of moving a plurality of containers along a second production line to a second printing station. This step is performed during the step of moving the plurality of food products. The method also includes the step of printing a first image on at least one of the food products during the step of moving the plurality of food products. The method also includes the step of selecting a second image from a plurality of differing images in response to the first image. The second image is complementary to the first image. The method also includes the step of printing the second image on one of the containers during the step of moving the plurality of the containers. This step is performed concurrently with the step of printing the first image. As a result of the concurrent printing of the first and second images, a printed food product and a printed container, respectively, are produced. The second image on the printed container complements the first image printed on the food product.
H04N 1/21 - Enregistrement intermédiaire de l'information
A23G 3/00 - SucreriesConfiseriesMassepainProduits enrobés ou fourrés
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
A21D 13/00 - Produits de boulangerie complètement ou partiellement finis
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
B41M 3/00 - Procédés d'impression pour des travaux imprimés d'un genre particulier, p. ex. motifs
Disclosed is an engrossing syrup for a pan coating process and a process that enables one to coat a food piece with a soft sugar coating that retains its softness over time. The process also allows the coating to occur at low coating temperatures. In addition, the process produces a thinner and softer coating to provide a novel taste and texture to the coated food piece. The engrossing syrup can be used to coat a wide variety of types of food pieces using a pan coating process.
A method of producing a raisin from a grape is disclosed herein. The method includes the step of diffusing a portion of natural sugar out of a grape. The grape has an outer skin enclosing pulp and liquid. The natural sugar is diffused to reduce a sweetness of the grape from an original level of sweetness. The method includes the step of infusing an alternative sweetener into the grape after the diffusing step. The amount of artificial sweetener infused by the grape substantially compensates for the loss of sweetness associated with the portion of natural sugar that was diffused out the grape during said diffusing step. The method includes the step of dehydrating the grape to produce a raisin having a sweetness defined by the combination of natural sugar and alternative sweetener.
Disclosed is a creme filling that is fortified with the omega-3 fatty acids eicosapentaenoic acid, docosahexaenoic acid, or a mixture thereof and is room temperature stable for at least 4 months and more preferably for at least 8 months. It has been found that these omega-3 fatty acids can be stabilized by using in the creme filling a stabilizer fat and/or oil having a high saturated fat level of from 30 to 55%. The creme filling finds wide use in a variety of food products and provides the health benefits of omega-3 fatty acids to these foods.
A23L 1/09 - contenant des sirops d'hydrate de carbone; contenant des sucres; contenant des alcools de sucre, p.ex. xylitol; contenant des hydrolysats d'amidon, p.ex. dextrine (A23L 1/76, A23L 1/236 ont priorité);;
A23L 1/30 - contenant des additifs (A23L 1/308 a priorité);;
The assembly (20) includes a section of bellows (24) extending along an axis (A) between a first end (28) and a second end (30). The section of bellows is operable to collapse along the axis in response to an axially-directed force. The assembly also includes a top neck portion (38) unitary and integrally- formed with the section of bellows at the first end and defining a first opening and cap (52) releasibly engageable with the top neck portion. The assembly also includes a bottom neck portion (32) unitary and integrally- formed with the section of bellows at the second end and defining a second opening. The assembly also includes a membrane (48) disposed across the axis between the bottom neck portion and the section of bellows. The assembly also includes a first product disposed in the section of bellows between the membrane and the cap for mixing with a liquid product in the bottle. The membrane is burstable in response to the collapse of the section of bellows to release the first product through the bottom portion. The first and second openings are substantially the same size.
B65D 51/28 - Fermetures non prévues ailleurs combinées avec dispositifs auxiliaires pour des buts autres que la fermeture avec réceptacles auxiliaires pour objets ou matériaux supplémentaires
85.
NUT BUTTER COMPOSITIONS AND METHODS RELATED THERETO
In general terms, this invention provides nut butter compositions and methods for preparing the disclosed nut butter compositions. In preferred embodiments, the nut butter composition or method is a peanut butter. In another preferred embodiment, the present invention provides a method of preparing a gelled peanut butter composition comprising the steps of: blending peanut butter, emulsifier, sugar alcohol and triglyceride-based stabilizer so as to create a first blend; blending starch with the first blend to create a second blend; resting the second blend until a gel is formed, wherein the peanut butter is not more than 85°F and 65-85%, the emulsifier is 0.15-0.5%, the sugar alcohol is 5-30%, the triglyceride-based stabilizer is 1-5%, and the starch is 1-5%.
A23G 3/34 - Sucreries, confiseries ou massepainProcédés pour leur fabrication
A23L 1/164 - Flocons ou autres formes de produits du type prêt-à-consommer (A23L 1/18 a priorité);;
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 container of the present invention is designed for shipping and holding various items. The container (10) is formed from a blank of a material, such as corrugated material, plastic, paperboard, etc. and includes side panels extending between a top portion and a bottom portion. A tear line (30) extends around the side panels for disengaging the top portion from the container thereby exposing all of the items extending along the side panels. An improved configuration of the perforations or slits (32,34) along the tear line prevents the corners defined between the side panels from being damaged and deformed and provides for smooth tearing of the tear line from the container. A second tear section (40) is defined in the a portion of the container by a perforation line (44) with the tear section being separable from said portion thereby partially exposing the items contained in the container.
The present invention provides puffed, crisp, cracker-like food products comprising at least two layers of baked dough defining at least one cavity, wherein said cavity is substantially defined by secured dough perimeter. Also provided are methods to make the puffed, crisp, cracker-like food products described herein. In particular, there are provided methods to make a puffed, crisp food product, comprising: providing leavening means between at least two sheets of dough; securing said dough sheets so as to define at a perimeter; causing at least one cavity to form within said perimeter, wherein said cavity is defined by said perimeter. Purposeful development of large cavities within a sturdy, yet crisp cracker results in a surprisingly high rate of uncrushed crackers, and a surprisingly high rate of reproducible product attributes. Enhancements of the present invention are also provided.
Disclosed is a process for stabilizing an omega-3 fatty acid containing powder onto a food product. The food product is coated with a coating oil and then the powder containing at least one powdered omega-3 fatty acid comprising at least one of docosahexaenoic fatty acid, eicosapentaenoic fatty acid, or a mixture thereof is applied onto the food product. The coated food product is then packaged and is stable for at least 12 weeks of storage at 70° F 50% relative humidity as defined by the absence of development of a fishy aroma or taste. The process is widely applicable to a variety of food products including ready to eat cereals, quick cooking oatmeal, cereal bars, granola bars, potato chips, nacho chips, corn chips, cookies, crackers, pretzels, baked cheese curls, fried cheese curls and other food products.
Disclosed is a method for quenching the aldyhyde products of lipid autoxidation. The method includes providing a source of amino acids that are capable of binding the aldyhyde products to thereby quench them. The method finds particular use in the food industry wherein the quenching of autoxidation products is useful in maintaining food appeal to consumers and food product shelf life, especially when incorporating long chain polyunsaturated fatty acids into the food product.
Disclosed is a cold formed bar comprising an omega-3 fatty acid and a carrier oil having an oxidative stability of at least 30 hours and a solid fat content at 21° C of at least 40. The bar is preferably enrobed in a compound coating and has a water activity of from 0.45 to 0.57. The combination of carrier oil, low temperature processing, low water activity and enrobing stabilizes the omega-3 fatty acids in the bar so that the bar is stable at 85° F 50% relative humidity for at least 3 months without developing fishy aromas, fishy tastes, or other off tastes over the storage period.
Disclosed is process for formation of a baked fruit filled bar comprising omega-3 fatty acids and a carrier oil wherein the bar is stable for over 12 weeks at 85° F 50% relative humidity with no development of a fishy taste or aroma over the storage period. The preferred carrier oils have oxidative stability indexes of at least 30 hours and solid fat contents at 21° C of at least 40.
An apparatus and method for producing a substantially spiral shaped food product is disclosed herein. The apparatus includes a die defining a plurality of apertures disposed in a circle about a center. The apparatus also includes at least one cutting blade disposed for rotation about the center and operable to intermittently pass fully across each of the apertures during rotation. The apparatus also includes a plurality of slicing blades arranged for individual rotation about one of the plurality of apertures. The plurality of slicing blades are also arranged for continuous extension less than fully across the one aperture. The apparatus also includes a planetary coupling arrangement operably disposed to facilitate reciprocating rotation between the at least one cutting blade and the plurality of slicing blades.
A22C 7/00 - Appareils à battre, façonner ou presser la viande, la chair à saucisse ou les produits à base de viande
A23L 1/00 - Aliments ou produits alimentaires; Leur préparation ou traitement (leur conservation en général A23L 3/00)
B29C 47/00 - Moulage par extrusion, c. à d. en exprimant la matière à mouler dans une matrice ou une filière qui lui donne la forme désirée; Appareils à cet effet (moulage par extrusion-soufflage B29C 49/04)
B29C 69/00 - Combinaisons de techniques de façonnage non prévues dans un seul des groupes principaux , p. ex. associations de techniques de moulage et d'assemblageAppareils à cet effet
93.
APPARATUS AND PROCESS FOR MANUFACTURING FOOD PRODUCTS WITH OMEGA-3 POLYUNSATURATED FATTY ACIDS
A process for producing a food product containing omega-3 fatty acids is disclosed herein. The process includes the step of directing an edible coating for food through an apparatus operable to convert the coating from substantially solid form to substantially liquid form. The process also includes the step of combining at least one omega-3 fatty acid with the coating at least prior to completion of the directing step. The process also includes the step of maintaining the combined coating and at least one omega-3 fatty acid at a temperature of less than 120 degrees Fahrenheit during the directing step.
A23L 1/30 - contenant des additifs (A23L 1/308 a priorité);;
A61K 31/202 - Acides carboxyliques, p. ex. acide valproïque ayant un groupe carboxyle lié à une chaîne acyclique d'au moins sept atomes de carbone, p. ex. acides stéarique, palmitique ou arachidique ayant au moins trois doubles liaisons, p. ex. acide linolénique
A flexible container (10) for containing a quantity of pourable product is disclosed herein. The flexible container (12) includes a bag having a first closed end (14) and a second closed end (16) and a wall extending between the first closed end and the second closed end to define a closed cavity. The flexible container also includes a tearable score line (30) defining an intended opening (34) directly to the closed cavity. The tearable score line divides the wall into a first portion engaged with both of the first closed end and the second closed end and a second portion spaced from both of the first closed end and the second closed end. The tearable score line is exposed and directly graspable such that the bag is operable to function as a dish when the second portion is removed.
A flexible container (10) for containing a quantity of pourable product is disclosed herein. The flexible container includes a bag (12) having a first closed end (14) and a second closed end (16) and a wall (18) extending between the first closed end and the second closed end to define a closed cavity. The flexible container also includes a plurality of tearable score lines (28, 30) in the bag spaced from one another to define a plurality of differently configured intended openings in the bag.
The present invention is in the field of layered food products and processes for making them. The present invention provides food items with improved crispy and non-abrasive texture and more abundant flavor, as well as industrially-efficient and cost-effective processes for making food items with the improved crispy and non- abrasive texture and more abundant flavor.
A23L 1/00 - Aliments ou produits alimentaires; Leur préparation ou traitement (leur conservation en général A23L 3/00)
A23L 1/164 - Flocons ou autres formes de produits du type prêt-à-consommer (A23L 1/18 a priorité);;
A23P 1/00 - Mise en forme ou traitement des produits alimentaires
A23P 1/08 - Revêtement de produits alimentaires; Produits de revêtement à cet effet; Fabrication de produits alimentaires feuilletés, multicouches ou fourrés
97.
COATING DISTRIBUTION SYSTEM WITH INLINE INJECTION OF ADDITIVES AND METHOD OF USING THE SAME
Disclosed is coating distribution system with inline injection capability that permits a base coating material to be divided into a plurality of portions, separate treatment of each portion to form a plurality of final coating compositions and recovery of the untreated base coating material. The system permits the simultaneous formation of a plurality of different final coating compositions from a single base coating material while permitting the bulk of the base coating material to remain unchanged. Using the system enables better control over the consistency of the base coating material and reduces clean up time between changes in the final coating compositions.
An article of commerce comprising a bag containing a quantity of particulates. The bag includes a sidewall encircling a longitudinal axis and extending along the axis between a bottom closed end and a top closed end. The opposite sides of the sidewall are brought together to form the bottom closed and the top closed end. Both of the bottom and top closed ends extend acutely with respect to the axis such that the bag is parallelogram-shaped in a plane containing the axis and the bottom closed end and the top closed end.
A seal assembly is disposed in a seal of a flexible bag. The seal assembly includes a first tab, a second tab, a middle layer of peelable adhesive sandwiched between the first tab and. the second tab, a first outside layer of adhesive that adheres to the first side of the bag, and a second outside layer of adhesive that is compatible with the second side of the bag such that second outside layer is heat sealed to the liner. The first tab and the second tab are easily grasped and may be pulled in opposite directions to break the middle layer of peelable adhesive. The middle layer is heat resistant such that the first tab and the second tab do not melt together during the formation of the seal.
B65D 17/00 - Réceptacles rigides ou semi-rigides spécialement conçus pour être ouverts par coupage ou perçage, ou en perçant ou en déchirant des éléments ou des parties frangibles
100.
OMEGA-3 FATTY ACIDS ENCAPSULATED IN ZEIN COATINGS AND FOOD PRODUCTS INCORPORATING THE SAME
Disclosed are processes for stabilizing omega-3 fatty acids for use in food products. The processes permit creation of a variety of food forms and food ingredients that contain omega-3 fatty acids like docosahexaenoic acid and eicosapentaenoic acid wherein these foods and food forms are stable for months without developing fishy aromas or tastes. This stability enables the incorporation of omega-3 fatty acids into food forms such as ready to eat cereals, trail mixes, chips, granola bars, toaster pastries, baked goods, cooldes, crackers, fruit pieces and fruit leathers. The processes utilize a zein coating to protect and stabilize the omega-3 fatty acids.
