The invention comprises a cooked food comprising an ingredient selected from the group consisting of a prepared conjugated linoleic acid, an ester thereof, a non-toxic salt thereof, diglyceride and triglyceride esters of various isomers of conjugated linoleic acids, conjugated dienes of long-chained fatty acids, and mixtures thereof, said ingredient being present in an amount of at least 3 milligrams per gram of lipid in the food. A portion of the ingredient is present in the food after cooking.
COOKED FOODS CONTAINING CONJUGATED LINOLEIC ACIDS
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SOYBEAN VARIETY A1015895
The invention relates to the soybean variety designated A1015895. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1015895. Also provided by the invention are tissue cultures of the soybean variety A1015895 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1015895 with itself or another soybean variety and plants produced by such methods.
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SOYBEAN VARIETY A1023199
The invention relates to the soybean variety designated A1023199. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1023199. Also provided by the invention are tissue cultures of the soybean variety A1023199 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1023199 with itself or another soybean variety and plants produced by such methods.
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METHOD FOR PRODUCING NOODLE, AND ENZYME PREPARATION FOR MODIFYING NOODLE
A noodle having improved physical properties and improved taste may be obtained with an enzyme preparation for modifying a noodle, which contains α-glucosidase and glucose oxidase.
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METHOD FOR PRESERVING FOOD
A method for preserving food. The food is heated in a moist state in a container, which has a venting opening and is suited as transport and retail packaging, by way of microwaves (M) for a limited time, however at least until hot steam (D) forms in the container and exits through the venting opening. After the heating has ended, a gas (G) is injected into the container using a cannula, and a container wall made of a plastic film is pierced with the cannula. The plastic film that is used has a thickness of less than 100 μm. At least one layer of the plastic film is made of polyethylene terephthalate having a thickness of greater than 19 μm.
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Edible leak proof container, the method and apparatus for production
An edible container, the means of and apparatus for its production where the container has the shape of a tube with a closed bottom end, an opened top end and an annular wall extending from the bottom end to the top end; said container is handheld, lightly crusted on the inside and outside and comprised of an egg-based dough thus creating a virtually leak proof container. The apparatus is comprised of a pair of Teflon coated complimentary female half-molds, each half-mold having a concave inner surface. Means of production involves initiating a dough heating process using a heating element source and vibrating the complimentary female half-molds at a frequency that enhances product uniformity and allowing heated gases to escape thus minimizing any seam vestige.
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Transparent Xyloglucan/Chitosan Gel and a Process for the Preparation Thereof
The present invention provides a transparent Xyloglucan/Chitosan gel and a process to prepare the same which comprises of extracting the xyloglucan from tamarind seed powder by a suitable solvent at a high temperature and precipitating the xyloglucan by alcohol and then modifying the xyloglucan to form dialdehyde and making a co-polymer with chitosan to form a thermo stable crystal clear, colourless gel which is stable at temperature −20 to 90. A transparent chitam gel and a process for the preparation thereof C and pH 3-7, having an average molecular weight of 4730 KDa and a viscosity of 4100 centi Poises at 28±2° C., not digested by digestive enzymes in humans and does not contribute to calorie intake can be used as a food ingredient, and supplement functional foods (nutritional care). This Xyloglucan/Chitosan gel has applications in the area of cosmetic and personal care products, as an ultraviolet protective agent or as a tissue adhesive which can be used, including haemostasis, wound sealing, tissue engineering or localised drug delivery as capsules & tablets.
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STABLIZED WHOLE GRAIN FLOUR
Stabilized whole grain corn flour having extended storage stability and modified functional properties, such as improved processing tolerance, improved dough properties and enhanced corn flavors, is described, as are methods of making such stabilized whole grain corn flour.
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COMPOSITE FILMS FOR PACKAGING FRESH RED MEAT AND FISH
Disclosed are a composite film, and use of the film, in which the film has an oxygen permeation rate of from about 50 to about 2000 cm3×mil/[m2×day] and comprises or is produced from at least one sealant layer and at least one barrier layer for packaging fresh meat or fish product. The sealant layer comprises an ethylene or ethylene copolymer that contacts the fresh meat or fish product which has been pretreated in an oxygen atmosphere having a pressure of about 6 to about 20 bar (6×105 to 2×106 Pascals).
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METHOD FOR REMOVING PHORBOL ESTER IN ORGANIC SUBSTANCE, METHOD FOR PRODUCING HIGH-PROTEIN ORGANIC SUBSTANCE, HIGH-PROTEIN ORGANIC SUBSTANCE, METHOD FOR PRODUCING FEED AND FEED
A phorbol ester component is removed by decomposition at a low cost with a high degree of treatment capability from an organic substance containing a phorbol ester component, whereby a high-protein organic substance is produced. A phorbol ester is decomposed by mixing an organic substance containing a phorbol ester and Bacillus substilis var. natto and subjecting the resulting mixture to fermentation. At this time, 4 parts by mass of organic substance containing a phorbol ester is mixed with 0.5 to 3 parts by mass of water, and the resulting mixture is subjected to high-temperature and high-pressure sterilization. Then, a solution obtained by dissolving 0.004 to 0.2 part by mass of Bacillus subtilis var. natto in 0.5 to 1 part by mass of water is added, and the resulting mixture is subjected to fermentation at 30 to 50° C. for two to four weeks.
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FAMILY GH 61 POLYPEPTIDES
The present invention relates to use of an anti-staling GH-61 polypeptide for preparing an edible product.
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TURKEY BLANKET/LIFTER
A cooking aid and methods of manufacturing and using the same are disclosed. The cooking aid includes a piece of foil for wrapping around a turkey or other fowl or food to serve as a cooking blanket to retain heat and moisture, and also serve as a lifter for lifting the fowl out of a roasting pan. The foil typically includes one or more pleated sections having panels folded along longitudinal folds which may be unfolded to expand the piece of foil. The foil may include left and right pleated sections with a central section of the foil therebetween. Drain holes are typically formed in the central section, which may also be embossed with logos or the like. Axial sections of the foil may be folded at an axial fold to overlay one another. Portions of the foil may be formed into rolled handles to help lift the fowl.
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COMPOSITIONS COMPRISING MONATIN AND CALCIUM
Calcium-containing monatin compositions exhibit an enhanced sweetnessas compared to comparable compositions containing monatin in the absence of calcium. Due to the enhanced sweetness from monatin in combination with calcium, less monatin is required to achieve a particular sweetness level than would be needed in the absence of calcium. The calcium-containing monatin compositions include food products and beverages.
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SOYBEAN VARIETY A1023484
The invention relates to the soybean variety designated A1023484. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1023484. Also provided by the invention are tissue cultures of the soybean variety A1023484 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1023484 with itself or another soybean variety and plants produced by such methods.
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METHOD FOR PRODUCING FATS AND OILS
The present invention discloses a method for producing fats and oils rich in a X2U triglyceride, which comprises the step of fractionating fats and oils which comprise 20 to 60 mass % of a di-saturated mono-unsaturated triglyceride (X2U triglyceride) consisting of two saturated fatty acid residues and one unsaturated fatty acid residue in total triglycerides in the presence of 1 to 50 mass % of a fatty acid lower alkyl ester comprising 10 to 100 mass % of an unsaturated fatty acid lower alkyl ester. This method is a more efficient and industrially suitable fractionation and production method of fats and oils rich in a di-saturated mono-unsaturated triglyceride X2U triglyceride).
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RECOMBINANT POLYPEPTIDE HAVING PANCREATIC LIPASE ACTIVITY AND NUCLEIC ACID CODING SEQUENCE THEREOF, AND THEIR PRODUCTION AND USE
Disclosed herein is an isolated nucleic acid sequence encoding a recombinant polypeptide that has pancreatic lipase activity. Also disclosed herein are a recombinant vector and a recombinant host cell for producing the aforesaid recombinant polypeptide. The aforesaid recombinant polypeptide is adapted for preparation of an animal feed that is able to facilitate utilization of fats therein regarding pigs (especially postweaning pigs) and to enhance growth performance of the pigs.
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SOYBEAN VARIETY A1019993
The invention relates to the soybean variety designated A1019993. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1019993. Also provided by the invention are tissue cultures of the soybean variety A1019993 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1019993 with itself or another soybean variety and plants produced by such methods.
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METHOD FOR PRODUCING DESALTED MILK, AND DESALTED MILK
The present invention relates to a process for producing a demineralized milk that enables excellent reduction in the amount of monovalent minerals while suppressing any reduction in the amount of divalent minerals, as well as a demineralized milk produced using the above process, a process for producing a cheese and whey from the demineralized milk, and a cheese and whey produced using the above process. In the present invention, a demineralized milk having a significantly reduced amount of monovalent minerals is obtained by passing a raw milk solution through an anion exchange resin in chloride form, and then removing the monovalent minerals contained within the raw milk solution using a membrane separation process. Further, a cheese and whey can be produced by heating the obtained demineralized milk to produce a curd, and then separating the curd from the liquid other than the curd by solid-liquid separation.
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PROVIDING HOMESTYLE EGG PRODUCT PORTIONS
An apparatus for providing homestyle egg product portions on a commercial scale is described. The apparatus includes a plurality of moving heated pockets, and a plurality of mixers. Each heated pocket is capable of holding an egg product portion, and each mixer is capable of stirring an egg product portion held in a heated pocket to yield a stirred egg product portion. The apparatus can further include a plurality of groupers. Each grouper is capable of gathering stirred egg product portions held in a moving heated pocket. Methods for producing homestyle egg product portions on a commercial scale are also described.
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COOKING APPARATUS
A domestic fryer assembly and method of using which includes interconnected shell and cooking pot with the shell having an interior cavity receiving the cooking pot. A heating unit as in a resistance bar heater unit is supported by the combination shell and cooking pot and extends down into the cooking pot and features a generally horizontal portion suspended above the cooking pot bottom and preferably having a configuration of a horse-shoe with outer curved sides that generally follow the curvature of the supporting pot. The cooking pot is designed to hold sufficient cooking fluid to provide for deep frying relatively large single item food pieces as in a whole turkey of, for example, 8 to 18 pounds. The food item is preferably retained in a cooking basket that is dimensioned for insertion into the cooking pot. The cooking pot also preferably includes one or more volume reduction step-ins such as a bottom or lower one for doubling as a cooking basket support and/or an upper annular ledge step-in in the pot.
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