54 results about "Semi-solid food" patented technology

The invention provides for a food container that combines food-holding capabilities with food-measuring capabilities and with food-serving capabilities. The container may include a pre-packaged base food preparation. The base food preparation is then removed from the container and a second food preparation is measured using the indicia on the container. The method of the present invention provides for removing the base food preparation from the container, adding readily-available food product, such as a liquid or a semi-solid food product, to produce the desired end food product. The amount of readily-available food product is obtained by using the indicia on the then-empty container, which indicia can be variably located on the container. Once the end food product is mixed, the end food product can be placed back into the container for consumption by the user.

An exemplary device for semi-solid foods includes a separator for insertion in a food container having an optional lid. The separator provides an upper compartment for solid foods and a lower compartment for liquids. The separator has a base, and a ramp extending upwards therefrom. The separator preferably provides a barrier such that liquid in the container does not traverse the intersection between the separator and the container sidewall inner surface. When the container is tilted to dispense the food therein, liquid in the lower compartment flows out through a ramp opening (such as an aperture in the ramp or a separation between the ramp and the container sidewall), without flowing through a base aperture. When the container is returned to a level position, any fluid in the upper compartment may return to the lower compartment via an optional fluid channel in the ramp and through the base aperture.

A device that provides better movement of semi solid materials such as but not limited to food products for metered dispensing. The device is able to take bulk semi solid material, entrain or draw the material into the device and add pressure to the semi solid material so that the semi solid material may be passed thru a nozzle or controlled discharge metering device or orifice. The rollers have circumferential grooved profiles and scrapers that are able to actively remove the semi-solid materials from the grooved profiles. The emitted semi solid material can then be more accurately applied or portioned in a metered fashion. Typical applications include but are certainly not limited to the production of cookies from bulk dough, the application of icing to a cake base/body/top or perimeter, metering of dough for bread or rolls so as to allow for a cutting device to cut off into uniform pieces.

PCT No. PCT/US98/24294 Sec. 371 Date Jan. 19, 1999 Sec. 102(e) Date Jan. 19, 1999 PCT Filed Nov. 13, 1998 PCT Pub. No. WO99/25206 PCT Pub. Date May 27, 1999In the disclosed treatment of foods or foodstuffs (particularly liquid and semi-liquid or semi-solid foods and solid foods such as meats and stews), the food or foodstuff is subjected to very high hydrostatic pressures in the presence of a saccharide ester (e.g. sucrose mono-, di-, and/or tri-C8-C24-fatty acid esters) at temperatures above 35 DEG C. but preferably below 60 DEG C. for a relatively short period of time (less than 60 minutes). This treatment is effective in essentially eliminating sporeforming organisms, whether in the form of spores or in the vegetative state.

The invention is directed to semi-solid food product metering devices that typically have two counter rotating feed rollers with ends to entrain the semi-solid food product and has an at least one actuating device. The two feed rollers have two roller end plates at each end of the feed rollers, one being at a distal end of the rollers and the other at a proximal end of the rollers relative to the at least one actuating device with an at least one support bar. The feed rollers make a positive seal with the end plates. The semi-solid food product metering device of the invention has an open position and an operating position where the at least one support bar supports the two roller end plates in position while in the operating position and operating the semi-solid food product metering device, and allowing for lateral movement of the end plates away from the ends of the feed rollers to allow access to the gap between the feed roller ends and the roller end plates in the open position.

A semi-solid food concentrate in the form of a gel or a paste comprising a salt-sensitive gum, salt in an amount sufficient to keep the salt-sensitive gum in a salted-out state, a salt-stable structuring material in an amount effective to provide a semi-solid food concentrate, water, which semi-solid food concentrate, after dilution in an aqueous liquid, the aqueous liquid being water, can result in a ready-to-eat end product comprising: from 0.1 to 2.5 wt % of salt and from 0.01 wt % to 3.5 wt % of a salt-sensitive gum. the ready-to-eat end product having a viscosity of higher than 15 mPa·s at 20° C., and wherein the salt-stable gelling system is not konjac mannan alone.

Devices, systems, and methods for orally delivering fluids and semi-solid foods to individuals for the promotion of health are disclosed. Various embodiments relate to a food delivery mouthpiece and related apparatuses and systems. Some embodiments of the food delivery mouthpiece include a spout and base. In some embodiments, the food delivery mouthpiece is configured for removable connection to a food container, such as, for example, to the straw of a flexible food pouch. In other embodiments, the food delivery mouthpiece is permanently coupled to a food pouch. Food delivery systems are disclosed, which include a food delivery mouthpiece, a food pouch, and fluids or semi-solid foods contained within the food pouches. A cap for the food delivery mouthpiece is also disclosed.

A system and method that portably stores, refrigerates, and dispenses a viscous, semi-solid food product. Cannoli cream is held in an open-top hopper with a lower outlet tube that is removably received inside an insulated and cooled portion of the dispenser housing through a door with an opening for the lower outlet tube. A horizontal dispensing nozzle is attached to the lower outlet tube from outside the door. The hopper is positioned under a piston assembly that moves a piston plate through the top of the hopper with a screw-jack. The piston assembly functions to pump cannoli cream from the hopper through the dispenser nozzle.

The invention relates to a device for preparing food, from powder, for young children. The baby bottle and the teat or also other devices can be sterilised in a steam chamber (13). Said devices can be cooled in the steam chamber (13) in connection with the sterilisation process. Hot water, which is used to prepare drinks, flows into the cooling unit (12) where it is cooled to the desired drinking temperature, and flows to a dosing unit (15) where the powder dissolves into for the food for young children. After the drink is prepared, the line (34), the cooling unit (12), the dosing unit (15) and the outlet (17) can be rinsed with hot and/or cold water. The rinsing water reaches the retainer (19) after flowing through the outlet (17). When the device has been rinsed, the line (34) and the cooling unit (12) are sterilised with steam. Solid or semi-solid food can be heated in the steam chamber (13).

The invention relates to pediococcus acidilactici CCEM6432 capable of reliving depression, fermentation food thereof and application thereof. The pediococcus acidilactici CCEM6432 of the invention canbe used to prepare food, healthcare products and medicines with the functions of resisting depression, inflammation, inflammatory bowel disease, obesity, I-type diabetes and the like. The invention also provide fermentation food, the fermentation food is prepared by fermenting the pediococcus acidilactici CCEM6432. The fermentation food includes solid food, liquid food, semi-solid food, and has avery broad application prospect.

The present invention provides a simple and convenient preparation method of zein oil-bearing gel suitable for industrial production. The preparation method includes the following steps: dissolving zein in acetic acid with a solid-to-liquid ratio of 50-150:1000 at first, thereby obtaining zein solution; then slowly adding water to the zein solution accompanied by slowly stirring the mixture at thesame time, thereby obtaining zein dispersing solution; and then, mixing the zein dispersing solution with oil and fat, and carrying out high-speed homogenization treatment, thereby obtaining a milky-white zein oil-bearing gel product. The zein oil-bearing gel produced by the preparation method of the invention is not only simple in process and low in cost, but also safe, environmentally friendlyand capable of replacing partial hydrogenated oil and fat and saturated oil and fat for the use in solid or semi-solid foods, such as mayonnaise, condensed milk, cream, cakes, etc.

An apparatus for depositing a liquid, semi-liquid or semi-solid food product. The apparatus comprises a fixed volume chamber for receiving the food product under a positive pressure, the chamber being defined by chamber walls, one of the chamber walls being provided with an outlet orifice for depositing the food product, the outlet orifice being provided with a first sealing surface. The apparatus also comprises a valve spindle arranged for reciprocating movement within the chamber, the length direction of the valve spindle extending substantially perpendicular to the chamber wall in which the outlet orifice is provided, a first end of the valve spindle being provided with a second sealing surface. The second sealing surface of the valve spindle is arranged for abutting the first sealing surface of the outlet orifice to thereby close the outlet orifice.

A dispensing container (400) for storing and dispensing liquid and/or semi-solid foods that has a hollow body (3), a base (4), a piston (405) with a passage (6) through it and a tube (52). The tube (52) is releasably secured to the piston (405) for movement with it and in fluid communication with the passage (6). The piston (405) is slidably received within the body (3) and movable along it toward the base (4) to dispense through the tube (52) a liquid and/or semi-solid food from the container (400).

A composition comprising: a spoonable, creamy semisolid food product such as a RTE pudding containing whole grains either added as flour or slurry that has been adequately processed at high temperatures, either aseptic or UHT to ensure shelf life either at room temperature or refrigerated where the whole grain addition allows for a smooth and creamy texture product.

A whole grain slurry which is processed at adequate temperatures to ensure low microbial load and may be used to incorporate whole grains in several types of foods not limited to semi solid foods such as puddings, yogurts and sauces.

A system and method that portably stores, refrigerates, and dispenses a viscous, semi-solid food product. Cannoli cream is held in a hopper that is removably received inside an insulated and cooled portion of the portable dispenser housing. The portion that receives the hopper is lined with evaporator coils from a refrigeration unit or cold packs. A piston driven mechanism is housed in the dispenser, the piston drive functioning to pump cannoli cream from the hopper through a dispenser nozzle.

A container for foods. The container includes a hollow body (1) having an opening (3) and a piston (7) located within the body (1), wherein the container is constructed and arranged such that, in use, the piston (7) moves within the body (1) in response to a consumer sucking the food from the container via the opening (3). The container can be used to store solid and semi-solid foods such as ice-cream and yoghurt type products. The container is arranged such that the food can be consumed directly from the container, without the need for a spoon or a dispensing device.

The invention relates to the field of food processing and particularly discloses a food measurement packing system. The food measurement packing system comprises a sealing plate, a supporting rod, a wedge-shaped plate, a sliding rod, a scraping plate, shifting blocks and installation blocks. The upper end and the lower end of a feeding cylinder are both opened. The sealing plate is vertically arranged at the lower end of the feeding cylinder. The wedge-shaped plate is vertically arranged at the lower end of an inner cylinder in a sliding manner. The two ends of the supporting rod are welded tothe wedge-shaped plate and the sealing plate. A cleaning mechanism comprises a spring, the vertically-arranged sliding rod, the scraping plate, the shifting blocks and the installation blocks, wherein the installation blocks are welded into the feeding cylinder, the upper surfaces of the installation blocks are first wedge-shaped faces which are downwards concaved, and the lower surface of the wedge-shaped plate is a second wedge-shaped face; the feeding cylinder is internally provided with a sliding groove; and the sliding rod is installed in the sliding groove, the lower end of the slidingrod is welded to the scraping plate, and the scraping plate makes contact with the inner wall of the feeding cylinder. By means of the scheme, semi-solid food adhering to the inner wall of the feedingcylinder can be packed in a plastic container, and the packing precision is improved.

The invention provides a preparation method of pectin emulsiongel capable of stably loading fat-soluble active ingredients, and belongs to the technical field of agricultural product processing. According to the method, Wenzhou mandarin orange peel is used as a raw material, pectin is subjected to low esterification modification by adopting an ultrahigh pressure assisted enzyme method, and the low-ester pectin having high gel property and emulsion stability is prepared, and fat-soluble nutritional ingredients such as carotenoid can be stably loaded. Besides, calcium-sugar alcohol is used for inducing the pectin emulsiongel to load fat-soluble active ingredients, and the prepared product is good in stability, high in dispersity, high in bioavailability and suitable for development of low-calorie functional semi-solid foods.

A feeding system for use with both liquids and semi-solids, having a bottle and a spout mountable on the bottle, the spout having an enlarged opening that is suitably sized to accommodate the easy flow of semi-solid foods.