A method of preparing a tuber for consumption, with the tuber having added food ingredients in the tuber. The tuber is thoroughly cooked. The tuber is then frozen to provide rigidity about the skin of the tuber, while leaving a portion of the flesh unfrozen. The skin of the tuber is pierced, preferably at an end of the tuber, forming a hole in the skin. The flesh of the tuber is accessed through the hole of in skin, and the flesh of the tuber is disturbed or disrupted. The desired added food material is inserted through the hole in the skin and into the disrupted flesh of the tuber. The tuber may then be completely frozen for later preparation and consumption.
METHOD OF PREPARING A TUBER
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Pet Food Compositions Having Antimicrobial Activity
The present invention relates to new food compositions, particularly pet food compositions, which are resistant to microbial contamination, and methods for making the same. The compositions comprise an ingredient in an effective amount to impart antimicrobial activity.
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COMPOSITION AND METHOD FOR TREATING FRESH PRODUCE
A chemical composition and method for cleaning and increasing crispness of fresh produce includes an aqueous solution containing sodium chloride, citric acid, ascorbic acid and D-alpha-tocopheryl acetate. Fresh, produce is soaked in the aqueous solution for a period of time to increase crispness of the fresh produce, to kill bacteria on the fresh, produce and to cause the fresh produce to resist recontamination or cross-contamination from bacteria.
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Automated multy layered parotta production process
This invention Automated multi layered Poratta production process is fully hygienic and automatic production system. In Asian countries multi layered Parotta/flat bread production is done by hand and its hard labour-ship. In this above mentioned process very thin 0.5 mm wheat flour dough is done by sheeter machine. This thin sheet is rolled and kept in freezer below −18 degree centigrade. After this rolled dough got rigid, its sliced and cooked by hot plate press cooking. This will deliver multi layered Parotta after cooking. This product is cooled below 20 degree centigrade with the help of the cooling system. After cooling the product is immediately packed.
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BEVERAGE CARTRIDGE
A method, system and cartridge for forming a beverage includes a cartridge having a container defining an interior space, a lid, a filter, and a beverage medium contained in the interior space. The filter may be attached to the lid only, and extend into the interior space to separate first and second chambers of the cartridge. The filter may hold the beverage medium and be arranged so that, when the lid is removed from the container, e.g., by peeling the lid from the container, the filter and beverage medium are removed together with the lid.
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MOULDING
The invention provides methods and molding devices for molding three-dimensional products from a mass of foodstuff. The molding device includes a rotatable drum provided with mold cavities that are filled with the mass of foodstuff to form the three-dimensional products. The method includes use of the molding device to continuously fill mold cavities in filling operations without a time gap between successive filling operations.
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SHAPING AND COOLING DEVICE
The invention relates to a method for cooling a flowable melted food material including: (a) providing a device comprising a first cooling belt and a second cooling belt parallel to the first cooling belt, wherein each cooling belt is continuous and has an outer surface and an inner surface, the first and second cooling belts are aligned at an angle between 45° and 90° relative to horizontal, and the outer surface of the first cooling belt and the outer surface of the second cooling belt are spaced apart to form a gap having a top end and a bottom end;(b) introducing a free-flowing molten food product capable of forming a food product having a pasty consistency is cooling at the top end of the gap;(c) counter-rotating the first and second cooling belts toward each other at the top end of the gap to draw the molten food product between the downward moving outer surfaces of the first and second cooling belts to form a strip of molten food product between the downward-moving outer surfaces of the first and second cooling belts: and(d) applying a cooling liquid to the inner surfaces of the first and second cooling belts to cool the free-flowing molten food product to form a strip of food product having a pasty consistency, whereby the strip of food is cooled simultaneously on both sides.
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METHOD AND APPARATUS FOR MAKING A SHAPED FAT FREE SNACK PRODUCT
An apparatus (1) for making shaped food chip products (2) comprising hotplates (3) (4) that are arranged in such way that, when in use, food snacks are hold between the hotplates and where at least one hotplate surface is covered with a steam permeable membrane (5). Also a method for making food chip product (2) comprising feeding slices of food in a monolayered between hotplates (3, 4) where at least one of the hotplate surfaces pressing on the food snack is covered with a membrane (5) that guidance the steam away.
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Dietary Fiber Composition
The present invention provides a chewable composition containing granules of water-soluble dietary fiber. The chewable composition has highly agreeable organolpetic properties and is consumable without the need of an ingestion aid.
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CONFECTIONERY PRODUCTS CONTAINING ERYTHRITOL
The present invention relates to selected from the group consisting of hard candies, brittle, caramel, and toffee, preferably hard candies containing maltodextrin, and at least 93% w/w erythritol preferably at least 95% w/w erythritol, more preferably at least 97% w/w erythritol.
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INSTANT DRIED NOODLES AND PROCESS FOR PRODUCING THE SAME
A process for instant dried noodles is provided wherein durum wheat flour is used as a main raw material, and in addition solid fat or oil is added, and in the noodle producing process dough obtained by a conventional method is made to a small mass or a plate shape by applying a pressure to the dough under reduced pressure, cut out to as a form of noodle strip, gelatinized, and dried with hot wind. Instant pasta having extremely excellent in taste, texture and unfastening can be prepared. Thereby instant noodles (which cannot be obtained in the prior art) can be produced using durum wheat flour as a main raw material.
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MANUFACTURE OF COOKIES HAVING REDUCED LIPID CONTENT
Flour-based cookies having any standard commercial cookie formulation which includes at least the presence of flour, sugar, and fat, as well as any other cookie ingredients as required, are prepared so that the fat constituent of the commercial cookie formulation comprises a cookie-compatible lipid which has been combined with 0.2% to 7.0% of an organically derived phospholipid, based on the weight of fat solids of the cookie-compatible lipid. The fat constituent is thoroughly mixed with the sugar constituent of said commercial cookie formulation prior to the mixture of the fat constituent and the sugar constituent being added to all other cookie ingredients of the specific commercial cookie formulation.
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Non Carbohydrate Foaming Compositions and Methods of Making the Same
A foaming composition includes a powdered carbohydrate-free soluble composition which includes protein particles having a plurality of internal voids containing entrapped pressurized gas. In one form, the foaming composition is produced by subjecting the particles to an external gas pressure exceeding atmospheric pressure prior to or while heating the particles to a temperature of at least the glass transition temperature and then cooling the particles to a temperature below the glass transition temperature prior to or while releasing the external pressure in a manner effective to trap the pressurized gas within the internal voids.
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FROZEN CONFECTIONERY PRODUCTS
The present invention relates to a method for producing frozen confectionery products comprising a coagulated protein system which contributes to the improvement of textural and sensorial attributes of the confections, in particular of products based on lower fat formulations. Such a protein system is used according to the invention in frozen confection prepared by conventional freezing alone or combined with low temperature freezing wherein it improves the microstructure and stability on frozen products.
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DRY BLEND FOR MAKING EXTENDED CHEESE PRODUCT
Disclosed herein are extended cheese products, pre-filled cheese extender packages having dry blends used in the process of making extended cheese products, as well as methods of making extended cheese products.
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LIQUID CREAMER COMPOSITION AND PROCESS
The present invention relates to a liquid creamer with good whitening effect, pleasant sensory characteristics, and which is stable during aseptical processing and subsequent storage at ambient temperature. The creamer is useful e.g. for adding to a hot or cold beverage. The creamer comprising, among others, vegetable oil, protein, maltodextrin, lambda carrageenan, gum arabic and emulsifiers.
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EDIBLE FAT CONTINUOUS SPREADS
The invention relates to an edible fat continuous spread being a water in oil emulsion comprising a water phase and a fat phase, wherein the fat phase comprises liquid oil and a structuring fat, said spread comprising a first emulsifier and a second emulsifier, to 85 wt % fat and 0.1 to 20 wt % plant sterol particles wherein the first emulsifier is a water soluble biopolymer based emulsifier with a molecular weight of at least 500, the second emulsifier is an oil soluble emulsifier and at least 70 vol % of the plant sterol particles is smaller than 10 micrometer. The invention further relates to a process for the preparation of such a spread, said process comprising the preparation of an aqueous dispersion comprising plant sterol particles and at least part of the water soluble emulsifier; and the addition of said dispersion to a fat phase or a water in oil emulsion.
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Microalgal Food Compositions
Compositions of microalgae-derived food compositions, including flours and beverages, are disclosed from multiple genera, species, and strains of edible microalgae. Microalgae used in the invention are free of algal toxins and contain varying levels of primarily monounsaturated triglyceride oil. Also provided herein are microalgae-containing baked goods with novel properties compared to preexisting products of the same type, and foods containing microalgae biomass with high levels of lipid. Compositions and methods of the invention also relate to the creation of food products based on eggs, wherein the productions contain various raw materials made from microalgae in different forms. The invention also provides unique and novel strains of microalgae that have been subjected to non-transgenic methods of mutation sufficient to reduce the coloration of biomass produced by the strains.
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FOOD COMPOSITIONS HAVING A REALISTIC MEAT-LIKE APPEARANCE, FEEL, AND TEXTURE
The invention provides novel food compositions having a realistic meat-like appearance, feel, and texture. The compositions comprise from about 40 to about 90% functional proteins, from about 0.05 to about 2% of one or more cross-linking agents, and from about 60 to about 10% of a meat slurry, wherein the meat slurry comprises meat and one or more humectants plasticizers in a meat:humectant plasticizer ratio of from about 20:80 to about 80:20. The compositions are produced by heating a preconditioned mixture of the food components under pressure and then expanding the heated composition to form the food composition.
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NUTRITIONAL EMULSIONS CONTAINING ENCAPSULATED OILS
Disclosed are nutritional emulsions comprising fat, protein, and carbohydrate, including from about 0.01% to about 5% by weight of an oil having hydrophobic off-notes that is process-encapsulated by an emulsifying agent having a melt point above about 25 C, and maltodextrin having a DE of about 10 or less, wherein the weight ratio of the emulsifying agent to the process-encapsulated oil is at least about 1:15 and the weight ratio of the maltodextrin to the process-encapsulated oil is at least about 1:2. The nutritional emulsions effectively mask off-notes commonly associated with certain oils, e.g., polyunsaturated fatty acids, soy oil, beta-hydroxy-beta-methylbutyrate oils.
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