The invention refers to a cheese type food product and the method of production. The product, according to the invention, has a content of 61,32% water, 1,5% fats, 39% proteins, 7,67% sodium chloride, 41, 58% fat in dry substance, a pH value of 5,43. The method, according to the invention, consists of heating milk up to a temperature of 28 . . . 30 C, after which it is filtrated, separated up to a content of 0,15% in fat volume, then natural fermentation up to a pH value of 5,4 and the introduction in the milk mass of the enzymatic curd; the mixture is heated up to a temperature of the milk mass of 65 . . . 70 C, then liquid enzymatic curd is introduced, mixing continuously, to form a block of ewe-cheese of which whey is eliminated and it is submitted to manual kneading in pieces of 10 kg, which are subsequently left to drain, they are kept in 10% brine solution for 24h, they are left to dry for 2 . . . 3 h and the result is a non-fat cheese with fibrous aspect, which is packed.
METHOD OF OBTAINING FRESH SPUN CHEESE
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POLYPEPTIDE SHAVING TRANSGALACTOSYLATING ACTIVITY
The present invention relates to polypeptides, specifically polypeptides having transgalactosylating activity and nucleic acids encoding these, and their uses in e.g. dairy product.
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CAPSAICIN COMPOSITION AND METHOD RELATED THERETO
A weight reduction composition is provided including capsaicin bound by a glycoprotein matrix, green tea leaves, ginger powder, garlic powder, and turmeric powder. By binding capsaicin to a glycoprotein matrix, the efficacy of capsaicin to promote weight loss is achieved at a lower concentration than otherwise required through the use of untreated capsaicin. Accordingly, the benefits of a higher concentration of capsaicin can be attained without the unpleasant side effects.
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PROCESS
In one aspect, provided herein is a process for refining a plant oil, comprising a step of contacting the oil with an enzyme which is capable of hydrolysing chlorophyll or a chlorophyll derivative, wherein the enzyme is contacted with the oil in the presence of at least 0.1% by weight phospholipid.
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METHOD FOR CONTROLLING PRODUCT CHARACTERISTICS IN THE PRODUCTION OF FOODSTUFFS
The invention relates to a method for controlling the product features during the production of foodstuffs attributable to the product groups raw sausage and cooked sausage, pies, cooked meat products or similar products, in particular to obtain spreading properties or cutting properties. According to the invention, for the production of raw sausage the usual starting materials are salted, mixed and coarsely pre-chopped, not in a deep-frozen state, however. This mixture is subjected to fermentation and acidification, followed by a high-pressure treatment for the coagulation of protein, which simultaneously leads to an inactivation of microorganisms, with the mechanically separated raw meat materials remaining separated. This is followed by a fine comminution and filling. Similarly, for the production of cooked sausage usual starting materials are used, but are processed in the non-heated state, i.e. initially salted, mixed and coarsely pre-chopped. This mixture is subjected to a high-pressure treatment in order to predefine the later consistency of the end product by means of the pressure intensity and the treatment time and the resulting degree of protein denaturation, wherein the recipe mixture comminuted to the final grain size subsequently is filled into a sales wrapping and subjected to a second high-pressure treatment, so that altogether fat separations in the product are prevented and the spreadability of the product over a longer period is preserved. Surprisingly, the high-pressure treatment intensifies the perception of sensorially activated substances, so that the salt content in the product can be reduced in a health-promoting manner.
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NUTRITIONAL COMPOSITION
Nutritional compositions for general stress reduction and recovery from stress containing certain amounts of five key ingredients: creatine, freeze-dried (“instant”) black tea, L-carnitine, lemon balm (Melissa officinalis) essential oil, and passionflower (Passiflora incarnata) essential oil.
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Beverage Capsule
A beverage capsule has a body, a filter disposed in the body, ingredients disposed in the filter and a cover. The body includes a side wall that extends from an end wall to an opening that is covered by the cover. A boss extends into the interior space from the end wall inwardly of an extraction region. In one embodiment, the boss defines an engagement surface having a plurality of arms for engaging a bottom portion of the filter during use. In another embodiment, the boss engages the filter to define a tented filter zone wherein an inner portion of the filter is spaced a further distance from the end wall than an outer portion of the filter. In another embodiment, a diffusing surface is disposed in the body downstream of where a fluid is intended to enter the opening of the capsule during use with a beverage preparing machine.
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GRAB-AND-GO FOOD PRODUCTS AND METHODS OF MAKING SAME
The present disclosure relates to novel and advantageous food products comprising, a filling and a starch layer surrounding the filling. The food product also includes a batter and breading layer surrounding the starch layer, wherein the food product is cylindrically shaped, and wherein the food product maintains its shape when the food product is held.
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PACKAGING WITH DISPLAY FEATURE
A product and packaging combination provides a matrix of colors to form an infinite number of stock and customizable designs. The designs are formed by a plurality of vials that are capable of being arranged in a matrix inside a container. Each individual vial holds a colored food product such as jellybeans. The vials may, for example, be sized to hold eight to ten jellybeans. The vials have at least one transparent portion, and the vials can be arranged inside the container to display the jellybeans. Vials of different colored jellybeans can be arranged to form images. Each of the vials may provide the individual “pixels” or dots of color that combine to form the image. For example, the images may pertain to specific companies, sports, hobbies, holidays or special occasions, and the images may be personalized with the recipient's name or a message.
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HANDLING APPARATUS FOR LIVESTOCK FEED SUPPLEMENT BLOCK
A handling apparatus for solidified livestock feed supplement blocks is disclosed. The handling apparatus includes a handle incorporated into the block at the time of manufacturing such that the handle is inherent or intrinsic to the block. A method of producing a handling apparatus for a solidified livestock feed supplement block is also disclosed, including incorporation of a handle into the block at the time of manufacturing such that the handle is inherent or intrinsic to the block.
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PROCESS FOR AFTERTREATMENT OF VINEGAR OBTAINED BY FERMENTATION
The invention relates to a method for the after-treatment of a vinegar obtained by fermentation. The method is characterized in that the vinegar is treated with ultrasound by means of an ultrasonic device, by taking into account the following parameters: amplitude 0.1 to 150 μmfrequency 10 to 200 kHzsurface intensity of the ultrasonic treatment 0.001 to 200 W/cm2 power per ultrasonic device used 20 to 20000 Wnet energy input 0.01 to 2000 kWh/m3 volume-related power input 0.001 to 100 W/mLliquid pressure 0.1 to 50 bar, andtemperature −2 to 150° C. The ultrasonic treatment of the vinegar obtained by fermentation has an influence on the sensory, optical and microbial quality of the vinegar and influences the storability and effect thereof.
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EQUIPMENT AND PROCESS FOR PREPARATION OF FOOD PRODUCTS HAVING CLOSED LOOP CONTINUOUS SHAPES
To cut food material, in particular potatoes and sweet potatoes, into continuous close-loop shapes, a cutting blade assembly is used. The cutting blade assembly consists of an outer and at least one inner concentrically arranged cutting blade, where each cutting blade has a close-loop cross-sectional shape. The space between adjacent cutting blades forms a cutting tube. The cutting tubes ultimately form the cross-sectional shapes of the cut food material. Supports, such as blade guides and plungers are slidably positioned between the cutting blades in the cutting tubes. These supports maintain the distance between adjacent cutting blades and assist in separating cut food material from the cutting blades. This cutting blade assembly may be used in a method and system for cutting food material into continuous close-loop shapes.
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OVEN BAKED FRENCH FRY WITH REDUCED ACRYLAMIDE LEVEL
An oven baked French fry with reduced and relatively low acrylamide level. Raw cut strips are initially subjected to an extended blanch step for increased sugar leaching and to prepare the strips with a preferred soft internal texture. A coloring agent such as annatto or the like is included within the blanching medium, or otherwise added during a post-blanching dwell step. The blanched strips are next dried for an extended time period at a relatively low dryer temperature to produce controlled moisture reduction without becoming tough and chewy. The dried strips then travel through a hot air impingement oven at a mid-range temperature for a relatively short time interval. The air-impinged strips are then frozen, followed by oil coating and optional seasoning. The thus-treated strips are finish prepared by oven baking to produce finished strips having high quality sensory attributes, in combination with an unexpectedly low acrylamide level.
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INSTANT NOODLES AND METHOD FOR PRODUCING THE SAME
The present invention obtains instant noodles which do not cause sticking and are easily loosened. Especially, the present invention provides an instant noodles producing method capable of preventing the sticking of the noodle strings even when the noodle strings are straight-type noodles. In a production process of the instant noodles, powdered oil is applied to the surface of a dough sheet or the surfaces of the noodle strings before steaming. Especially, after the powdered oil is applied to the dough sheet. the dough sheet is rolled out once or more. With this, the powdered oil is firmly fixed to the surfaces of the noodle strings. Thus, an extremely high sticking preventing effect can be obtained by an extremely small amount of the powdered oil.
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Refrigerator Crisper Ozonation System and Related Method
A crisper drawer for postponing postharvest produce deterioration having a drawer housing that substantially defines the size and shape of the crisper drawer and fits within a residential refrigerator. A chamber within the drawer housing is cooled by the refrigerator. An ozone generator provides gaseous ozone to the chamber, and an ethylene scrubber reduces levels of ethylene in the chamber. An ozone level control with the ozone generator controls ozone levels.
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Retort Container With Thermally Fused Double-Seamed or Crimp-Seamed Metal End
A retort container includes a metal end applied and sealed to an all-thermoplastic container body by a crimp-seaming or double-seaming operation. The metal end has an outer curl joined to a chuck wall that extends down from the curl. One or both of the inner surface of the container side wall and the outer surface of the chuck wall has/have a heat-sealable material thereon. The metal end is crimp-seamed or double-seamed to the container body and the heat-sealable material(s) are heated to soften or melt such that the interface between the chuck wall and the side wall is fused. The interface is oriented along a direction relative to internal pressure exerted on the metal end such that stress on the interface caused by the internal pressure is predominantly shear stress.
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Tea Machine Base, Control Method Thereof and Tea Machine
A tea machine base includes an electric motor, a turntable, and a supporting shaft, wherein a supporting platform is formed at the top side of the supporting shaft. A bottom side of the supporting shaft is upwardly extended from a bottom side of the tea machine base. The turntable is coaxially coupled at the supporting shaft. The turntable further comprise at least two cup holders formed thereon in a radial direction and a plurality of positioning contact terminals, wherein the number of cup holders matches with the number of positioning contact terminals. A positioning switch is provided at the supporting platform corresponding to the positioning contact terminal. The turntable is driven to rotate by the electric motor. The tea machine base is fully automated to provide multiple functions and significant upgrades the quality of the tea machine base.
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MICROFILTRATION OF HUMAN MILK TO REDUCE BACTERIAL CONTAMINATION
The present invention relates to a method for treating raw human milk to produce treated human milk having undetectable levels of bacteria. The milk is skimmed to produce skim human milk then subjected to microfiltration to yield a filtrate which has undetectable levels of bacteria, including Bacillus cereus. The resultant human milk can be further processed, used and/or sold.
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Device for Forming Dough Pieces
The invention relates to a device for forming substantially straight, in particular wound, croissant dough pieces (36) in a U-shape or annular shape, comprising a gripper unit (09), wherein the gripper unit (09) comprises: a gripper carrier (10);at least one retaining jaw (11, 17, 24), which is rigidly or movably attached to the gripper carrier (10) and which can be brought in contact with the dough piece (36, 37, 38, 41) on a first side;two pivot carriers (16, 23), which are each pivotably supported about a pivot axis in the gripper carrier (10) and which perform an opposite pivot motion (19, 26);and shaping jaws (18, 25), which are each rigidly or movably attached to the pivot carrier (16, 23) and which can be brought into contact with the dough piece (36, 37, 38, 41) on the opposite second side.
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Method for Preparing Aquaculture Feed
The invention provides a method of preparing pelletized aquaculture feed for administration to farmed aquatic animals. The method may include the steps of causing water to circulate in a loop conduit, introducing aquaculture feed pellets into the water circulating in the loop conduit whereby to expose the pellets to pressure changes and thereby cause the pellets to become water-impregnated, and retrieving the water-impregnated aquaculture feed pellets from the loop conduit.
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