The present invention relates to a process for preparing foil-ripened cheese comprising (i) introducing cheese after brining into a cheese-aging packaging containing an opening for receiving cheese, (ii) closing the packaging, and (iii) ripening the cheese, wherein the cheese-aging packaging comprises a thermoplastic, monolithic film and the closed cheese-aging packaging has a water vapor transmission rate of at least 10 g/m2/24 hours at 10° C. and 85% relative humidity and an oxygen permeability of at most 100 cm3/m2/24 hours/atm at 10° C. and 85% relative humidity.
PROCESS FOR FOIL RIPENING OF CHEESE
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METHODS OF IMPROVING COLOR LIFE OF MODIFIED ATMOSPHERE PACKAGED FRESH RED MEAT USING ROSEMARY EXTRACT
The color life of modified atmosphere packaged fresh red meat is extended by contacting the fresh red meat with an extract of a Labiatae herb prior to packaging the meat.
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Microwave Heating Construct
Various blanks are provided for forming sleeves, containers, and other constructs for heating, browning, and/or crisping of a food item in a microwave oven, and for holding and/or transporting the food item after heating. The various blanks, sleeves, containers, and other constructs may include a removable portion defined by one or more lines of disruption that enable the removable portion to be separated from the remainder of the blank, sleeve, container, or other construct.
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Pita bun
A hotdog or bratwurst bun having a three section open faced design is described. The middle face holds the hotdog or bratwurst and the two side faces fold upward and around the hotdog and toppings. The three faces are a connected, continuous piece of bread with the creases between the sections being flattened portions of the bread.
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PROCESSING OBJECTS BY RADIO FREQUENCY (RF) ENERGY
A method of processing an object is disclosed. The method comprises heating the object by applying radio frequency (RF) energy, monitoring a value related to a rate of absorption of RF energy by the object during the heating, and adjusting the RF energy in accordance with changes in a time derivative of the monitored value.
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CONFECTIONARY CORE COATING METHOD
A method and machine for coating confectionary product cores, whereby a mass of cores for coating is loaded into a chamber of a rotary drum and coated to form a shell on each core; forming the shell including at least one step of spraying the cores with sweet syrup, followed by at least one step of drying the syrup sprayed onto the cores; the drying step being performed by reducing the pressure in the chamber to less than −0.2 bar, and heating the sprayed cores to a maximum of 35° C. using electromagnetic radiation, preferably microwaves.
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METHOD OF PRODUCING AN EXTRACT ENRICHED WITH TRIGONELLINE (TRIG) AND/OR CHLOROGENIC ACIDS (CQA), EXTRACT ENRICHED WITH TRIGONELLINE (TRIG) AND/OR CHLOROGENIC ACIDS (CQA) AND THE USE OF SAME
A method of producing an extract enriched with trigonelline (TRIG) and/or chlorogenic acids (CQA) from a TRIG and/or CQA containing organic plant material like Rubiacea plants, mate plants or the like, the method comprises the steps of: providing an amount of the TRIG and/or CQA containing organic plant material in a container,treating said amount of TRIG and/or CQA containing organic plant material with steam for a defined vaporisation period,exposing the TRIG and/or CQA containing organic plant material steamed in the above step to hot water for least two times for extraction, andremoving said extract enriched with trigonelline (TRIG) and/or chlorogenic acid (CQA) from the residue.
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EDIBLE ADHESIVE
The present invention relates to a method of manufacturing an edible glue comprising preparing a solution of starches, the preparation of a solution of preservatives, the mixing of the solution of preservatives to the solution of starches, the preparation of a solution of organic acids and the mixing of the organic acid mixture to the mixture of starches and preservatives, giving an edible glue comprising a mixture of starch, a mixture of organic acids, a mixture of preservatives and water.
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Consumer-Oriented System for the Delivery of Produce including improved safety methods
A Consumer-oriented system for the delivery of produce including improved safety methods with convenient and accessible packaging includes a step for receiving the fruit at a temperature between 38°-50° F., another step for washing the fruit at a temperature between 38°-50° F., another step for coring, skinning, and/or removing seeds from the fruit under aseptic conditions, another step for slicing the fruit into small bite-sized portions, another step for Passing the fruit through a metal-detection system and a step for Cold Pasteurizing the fruit with a hydrostatic chamber. This Consumer-oriented system for the delivery of produce including improved methods of safety and packaging is used for the purpose of increasing healthy and convenient consumption of produce, eliminating pathogens, increasing shelf life, and for reducing spoilage.
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METHOD OF SEPARATING MEAT COMPONENTS VIA CENTRIFUGE
A method for separating fat from lean. The method includes grinding chilled beef comprising fat and lean into a size resulting in particles that comprise predominantly fat and particles that comprise predominantly lean; combining the particles with a fluid to produce a mixture, wherein the fluid comprises water; and centrifuging the mixture to separate the fluid, and the particles comprising predominantly lean from the mixture.
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CAPSULE PIERCING MODULE
A capsule-based beverage production machine that comprises a module designed for producing a beverage on the basis of ingredients which are contained in a capsule. The module comprises: means for retaining the capsule in a fixed position, and means for perforation of the capsule, wherein the perforation means are controlled to perforate the capsule after the capsule is retained in the fixed position by the retaining means.
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CONTAINER FOR SINGLE-SERVE LIQUID/SOLID FOOD PRODUCT
A container that enables a food product with one or more pieces of solid food, such as soup, to be made utilizing a brewing machine. The container can be configured to hermetically contain a soup extract and dried pieces of solid food. The container can be pierceable to accommodate an injection of water into the container for combination with the soup extract to produce a broth, and an outflow of the broth from the bottom of the container. The container can also contain one or more inner chambers holding solid food pieces in an isolated location that can be kept separate and dry from both the water that flows into the container as well from the broth that is produced when the soup extract is infused with the water.
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BREWING DEVICE FOR PREPARING A FOOD PRODUCT
The brewing device comprises: a frame (11) whereon an insertion area (21) for a capsule (C) towards a brewing position (P) is defined, a brewing chamber (13, 1) defined by a first chamber portion (13) and a second chamber portion (14), slidingly arranged in a sliding area (12) defined by said frame (11), said chamber portions (13, 14) being sliding both one with respect to the other and with respect to said frame (11) between a closed position and an open position and vice versa, ducts (14B, 13B), respectively for supplying a brewing fluid in the chamber (13, 14) and for outletting the brewed product from the chamber itself, a pair of opposed guiding channels (19) for inserting from the top the capsule (C) in the fixed brewing position (P) with respect to said frame (11), at least one member (20) for supporting the capsule (C) in said brewing position (P).
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PROCESSING AND COOKING OF FOOD WITH A LOW GLYCEMIC IMPACT FOR THE NUTRITION OF DIABETICS, OBESE AND FOR WEIGHT REDUCING DIETS
To reduce the glycemic load in the daily nutrition of diabetics, obese and for weight-reducing diets, this invention claims cooking or baking processes and other procedures for food—rich in carbohydrates—in which the structure of the raw complex carbohydrates is mostly preserved and/or short saccharides are encapsulated. This objective is attained by reducing the magnitude of the complex carbohydrate fractioning by the undesired effect of adiabatic heating during grain grinding, or during conventional cooking and also through the encapsulation of already processed monosaccharide's, disaccharides or broken carbohydrate chains in capsules within denaturalized protein matrixes, in order to make their digestion deeper and longer. These processes and procedures allow the ingestion of less restricted portions of food, very similar to the conventional ones while due to their prolonged digestion, naturally limiting the immediate production of glucose (Glycemic Index).
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Non-Dairy Beverage Composition
In one embodiment, a method comprises adding ingredients to a mixing chamber, the ingredients comprising: one or more non-dairy first ingredients; one or more second ingredients operable to facilitate Maillard browning reactions; and one or more third ingredients selected from the group consisting of stabilizers, vitamins, minerals, flavors, functional ingredients, salts, antioxidants, sugar, and water. The method also comprises mixing to yield a mixture having the ingredients dispersed substantially evenly throughout. The method further comprises processing the mixture to yield a non-dairy beverage.
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COMPOSITION AND METHOD FOR PREPARING FROZEN GELATIN DESSERT
Provided is a gelatin dessert which can be frozen and stored in the freezer for at least 6 months. Upon thawing, the gelatin dessert is a ready to use dessert that has desirable mouthfeel and organoleptic properties. The dessert comprises gelatine, sugar, inulin, wheat fiber, acacia gmn, emulsifier, starch and water.
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PROTEIN-BASED PIZZA CRUST
Essentially carbohydrate-free, protein-based pizza crusts and methods for preparing the same are disclosed herein. The pizza crusts comprise a meat or nut flour, a flavor-masking spice, salt, and a vegetable, fruit, or plant-based oil or an oil-based spray. The pizza crusts resemble traditional pizza crusts in both appearance and taste.
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Edible Pet Chew Made From An Edible Malleable Sheet
An edible pet chew has an initially malleable sheet of a hardened chewable material dimensioned large enough and thin enough to be initially malleable for flexing, folding or rolling into a final shape. The sheet is shaped into a final shape by flexing, folding or rolling and then hardened.
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Alleles of the oxyR Gene from Coryneform Bacteria
The invention relates to mutants and alleles of the oxyR gene of coryneform bacteria coding for variants of the OxyR transcription regulator and processes for producing amino acids using bacteria which comprise these alleles.
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CHEWABLE POUCH FOR FLAVORED PRODUCT DELIVERY
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.
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