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INSTANT DRIED NOODLES AND PROCESS FOR PRODUCING THE SAME

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Instant dried noodle, which has been prepared by a method wherein a dough is made under a degassing condition, the dough is formed into noodle strips an usual manner, gelatinizing the noodle strips, cutting the noodle strips so to contain the resultant cut product thereof in a molding basket, and drying the noodle strips with hot air. A solid fat or oil, and/or an emulsifier has been added to the raw material for dough. There is provided instant dried noodle, which has a viscoelasticity (such as textures including stiffness, elasticity, viscosity and chewing property), which has never been attained the non-fried noodles in the prior art.

Nutritionally Enhanced Pasta

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The invention provides for the use of a texture modifying agent added to nutritionally enhanced pasta dough, such as pasta dough with high levels of protein, so that a pasta product can be produced with a quality similar to that of conventional pasta. The texture modifying agent, which preferably includes an enzyme, permits the nutritionally enhanced pasta dough to be extruded in conventional pasta manufacturing equipment and to form a pasta product with a texture similar to typical semolina-based pasta.

METHODS AND APPARATUS FOR FORMING CONTOURED EDIBLE PIECES

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A method for forming thin edible pieces uses two continuous belts that cooperate to form a fill cavity. An edible mass, such as chocolate, is flowed into the fill cavity where it forms an edible blank which is transported on a belt path with the two belts moving in tandem. After the edible blank is released from the first or second continuous belt, a three-dimensional shape may be imparted to the edible blank at a forming station using one or more stamping dies or a forming drum. Using the techniques and apparatus described herein, novel edible products, and particularly novel chocolate products, can be made having shape characteristics that cannot be obtained using known molding or forming techniques.

PROCESS FOR THE PREPARATION OF AJOENE

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A process for the preparation of ajoene, and of ajoene having a relatively high purity which may be obtained by the process. This invention also relates to processes for the preparation of allicin, and to a process for freeze concentrating allicin.

FOOD PRODUCTS ENRICHED WITH METHYLXANTHINES

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A food product enriched with one or more methylxanthines is provided. The food product comprises a total amount of from 100 to 3000 milligram of methylxanthines per unit amount of the food product, and further comprises a polymeric polyphenol compound that has a molecular weight equal to or above 500 gram per mole and which is complexed with the one or more methylxanthines, wherein the weight ratio of the polymeric polyphenol compound to the one or more methylxanthines is from 10:1 to 1:10 A method for the production of such food products is also provided.

CAPSULE WITH FLOW CONTROL AND FILTERING MEMBER

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Capsules for use in a beverage production machine. One capsule includes a base body having a flange-like rim and containing beverage-forming ingredients therein, the ingredients being sealed in the base body by a foil member attached to the flange-like rim, and at least one flow control porous member arranged between at least a portion of ingredients in the capsule and the foil member. Another capsule includes a first wall member for supporting beverage-forming ingredients, a second perforable wall member attached to the first wall member, and at least one porous layer located between the beverage-forming ingredients in the capsule and the second wall member, with the porous layer forming a multilayer laminate with the perforable non-porous foil member. These flow control porous members provide faster and more consistent flow of the liquid extract through the capsule and significantly reduces the resurgence of non-soluble solids.

CHEWABLE POUCH FOR FLAVORED PRODUCT DELIVERY

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Provided is a disintegrable or non-disintegrable oral flavor delivery product. The product includes a disintegrable or non-disintegrable chewable pouch with a plurality of perforations. The pouch encloses a non-tobacco flavor product that can be in a gel, semi-liquid, and/or liquid form. A user chews, sucks, and/or manipulates the pouch to cause the enclosed flavor product to leach out of the perforations into the user's mouth.

PRODUCTION OF BEADLETS COMPRISING PROBIOTIC COMPOUNDS

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The present invention relates a process of production of beadlets comprising probiotic compounds in a matrix comprising at least one starch and/or starch derivative, to such beadlets and to the use of such specific beadlets in food (for mans and animals) as well as in premixes.

Method For Improving Plant Health

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A method for improving the health of a plant, which method comprises treating the plant and/or the locus where the plant is growing or is intended to grow and/or the plant propagules with a plant health improving amount of at least one benzoyl-substituted alanine compound (A) of the formula I. in which the variables are defined in the description.

FERMENTATION METHOD AND APPARATUS ADAPTED FOR THE METHOD

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A method for treating a vegetable product in the form of crushed material includes the steps of (i) storing the crushed material in a first vat to let it ferment and form a cap of solid parts floating on a liquid mass therein; (ii) connecting a second vat to the first one to gather in it the gaseous products generated due to fermentation; (iii) isolating the two vats; (iv) reducing the gaseous pressure in the first vat; (v) connecting the second vat to the first at a point beneath the cap so that, due to the differential pressure between the two vats, spontaneous racking of gaseous products in the liquid mass occurs, in such a manner that rising they get into contact with the cap.

System and Method for Pasteurizing Milk

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Systems and methods are provided for pasteurizing milk or other fluids, and for cleaning and disinfecting processing passageways prior to and after the milk processing. The disclosed pasteurization systems and methods have very low impact on the characteristics of raw, unpasteurized milk (e.g., texture, flavor, and/or nutritional value). For example, some systems and methods utilize a pump that operates at a very low flow rate (e.g., about 1 gallon per minute (GPM)) to prevent mechanical adulteration of the raw milk. Disclosed systems and methods for cleaning and disinfecting the fluid passageways also utilize a low-flow rate, and can use the same low flow pump that is utilized during pasteurization. A pressure pulser allows pressure to build up within the fluid passageways despite the low flow, and then releases the pressure to purge air from the passageways and to cause their interior surfaces to contact the cleaning fluid.

FRUCTOSE-BASED ANTI-DIABETIC ALCOHOLIC BEVERAGE AND METHOD OF MAKING SAME

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An alcoholic beverages made from topinambour bulbs that does not contain sugar syrups, glucose or vinegar acids. The topinambour bulb-based beverages utilize a specific acid-hydrolysis utilizing multiple organic acids which results in an extract that contains fructose polysaccharide components that are beneficial for diabetes prevention. For taste and for diabetes-preventing purposes, natural multi-atomic (3, 5 and 6 atoms) alcohols are also utilized. Natural colorings are optionally added to provide a desirable appearance to the beverage.

NUTRITIONAL BEVERAGE AND A METHOD OF MAKING THE SAME

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A refreshingly acidic beverage which is a potent mineralizing drink and a method of making it is described. It is made from grains, preferably barley and soy and contains physiological supplements of calcium, magnesium and amino acids that can be well assimilated. The method involves use of enzymes, including a carbohydrate oxidase and a catalase during brewing.

PROCESSING AND PACKAGING MEAT WITHOUT USING HIGHLY ABSORBENT MATERIAL

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The present invention is in the field of meat processing and packaging. Specifically, the invention is a packaged uncooked treated meat product with increased moisture retention, thereby eliminating the need for highly absorbent material in the package.

PERACID AND 2-HYDROXY ORGANIC ACID COMPOSITIONS AND METHODS FOR TREATING PRODUCE

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Methods and compositions for treating produce to control microorganisms are provided. The method treats produce by contacting the surface of the produce with an aqueous solution comprising i) an organic peracid of the formula RC(O)OOH wherein R is methyl, ethyl, n-propyl, or s-propyl; ii) a 2-hydroxy organic acid selected from tartaric acid, citric acid, malic acid, mandelic acid, and lactic acid; and (optionally) iii) an anionic surfactant; wherein the aqueous solution has a pH from 2.5 to 6.0.

THERMOPHILIC MICRO-ORGANISMS FOR ETHANOL PRODUCTION

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A thermophilic micro-organism comprising a modification that increases amylase expression and starch hydrolysis compared to wild-type, wherein the modification is insertion of a heterologous amylase gene.

BARBECUE CHOCOLATE DIP SET

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A set for preparing molten chocolate or a chocolate dip on a barbecue which includes chocolate and a suitable cooking container for melting the chocolate using the heat of a burning barbecue, whereby the chocolate is provided as a suitable chocolate formulation and preferably also in a suitable form for being molten in the cooking container using the heat of a burning barbecue.

LOW FAT CONTENT CHIP-LIKE CEREAL SNACK

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There is described a cereal-based chip-like snack having a very reduced total fat content and an improved shelf-life and a process for the production thereof which comprises the steps of cooking, drying, flaking and toasting. Specifically, chips according to the present invention have size and thickness completely similar to those of the traditional chips. Therefore, they are a highly valid and useful alternative to traditional chips, not only in terms of nutritional and dietetic values, but also in terms of appearance, agreeableness and crispness.

FLAVOURING COMPOSITIONS AND METHODS FOR MAKING SAME

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Methods for synthesizing traditional balsamic vinegar, conventional balsamic vinegar, and Parmesan cheese flavouring compositions are provided for easily synthesizing these flavourings for use in or with food products for flavour addition, enhancement, and/or substitutes for flavourings typically obtained only after long aging methods.

Method and Apparatus For An Ice Cream Scooper

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A method and apparatus for an ice cream scooper. The apparatus includes at least four tines. The four tines are mechanically coupled to a retractable handle, and the retractable handle has a first position and a second position. The first position causes the four tines to be held in an open arrangement and the second position causes the four tines to be held in a closed arrangement. Each of the four tines is shaped to enable penetration of an ice cream surface when a downward force is applied to the retractable handle while the retractable handle is in the first position and the four tines are set in the open arrangement. Other embodiments are also disclosed.
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