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BEVERAGE DISPENSER WITH SELECTABLE BEVERAGE SENSORY PARAMETERS

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The invention concerns a beverage dispenser comprising: —means for preparing a beverage from at least a concentrated food ingredient, —a user interface (6) operable to interact with a consumer for presenting to the consumer at least one of a list of selectable sensory parameters (P1, P2, P3, P4) and for receiving at least one input (61) from the consumer regarding at least one of said parameters, —a control unit (7) controlling the means for preparing a beverage and dispensing a beverage based at least in part on the at least one input of the consumer regarding at least one of the selectable sensory parameters.

SELF-MAKING BREAD METHOD, BREAD MACHINE AND BREAD INGREDIENT BOX THEREOF

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The self-making bread method includes: weighing a certain amount of ingredients according to a bread recipe and placing them in a bread ingredient box; putting the bread ingredient box into the corresponding containing region of the top portion of the bread machine; using the jagged ring of the bottom portion of said containing region to open the thin film of the bottom portion of the bread ingredient box, so the ingredients will fall into the mixing container in the bread machine; controlling the water delivering mechanism inside the bread machine to deliver a certain amount of water into said mixing container; starting the mixing device inside the bread machine, which mixes the ingredients into an appropriate dough; turning off the mixing device; energizing the electric heating tube in the bread machine, to bake the dough inside the mixing container into bread.

METHOD AND APPARATUS FOR HIGH INTENSITY ULTRASONIC TREATMENT OF BAKING MATERIALS

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The present invention discloses a high intensity ultrasonic treatment method and apparatus that is used in conjunction with an existing commercial dough or batter mixer to enhance the rheological, aeration and textural properties of the dough or batter. This change in properties is a result of the phenomenon of acoustic cavitation induced in the dough or batter by treatment with high intensity ultrasonic waves. The present invention discloses a mixing bowl (20) of an existing mixer system that is preloaded with dough or batter, the bowl (20) is located at the center of an ultrasonic bath tank (101) filled with a working fluid. The effect of ultra-sonic waves with power levels above 1 kW can be observed over the entire or partial mixing period of the dough or batter. The ultra-sonic waves of the present invention are generated by a plurality of ultrasonic wave generators (104A, 104B) and piezoelectric transducers (1) mounted on a stainless steel tank (101). The electrical energy received in each transducer (1) will be converted into appropriate mechanical expansion and contractions in the piezoelectric ceramics of the transducer (1) thus leading to pressure waves being transmitted to the dough or batter to be mixed. The generation and transmission of high intensity ultrasonic waves to the dough or batter affects its rheological, aeration and textural properties.

PRODUCTION OF SOLUBLE PROTEIN SOLUTIONS FROM PULSES

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A pulse protein product, which may be an isolate, produces heat-stable solutions at low pH values and is useful for the fortification of acidic beverages such as soft drinks and sports drinks without precipitation of protein. The pulse protein product is obtained by extracting a pulse protein source material with an aqueous calcium salt solution to form an aqueous pulse protein solution, separating the aqueous pulse protein solution from residual pulse protein source, adjusting the pH of the aqueous pulse protein solution to a pH of about 1.5 to about 4.4 to produce an acidified pulse protein solution, which may be dried, following optional concentration and diafiltration, to provide the pulse protein product.

SYSTEMS AND METHODS FOR MAINTAINING PERISHABLE FOODS

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Disclosed are methods for stabilizing an oxygen dependent or oxygen-labile pigment from discoloration, and for maintaining the freshness and preventing discoloration of a foodstuff comprising the oxygen-labile pigment. In some embodiments, the method comprises (1) reducing the oxygen concentration in the atmosphere of a sealed container comprising the pigment to a level such that the oxygen will not discolor the pigment when CO2 is introduced into the container, and (2) introducing CO2 into the sealed container while retaining or further reducing the oxygen concentration in the atmosphere of the sealed container. Systems useful in the methods disclosed herein.

CUPCAKE SECRET

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A baking apparatus and method is disclosed that includes at least one baking cup configured to receive a first product and an interior baking structure configured to suspend a second product within the first product. The interior baking structure may be a peg to suspend an item during baking, or a hollowing structure configured to create a hollow portion in the first product. The bottom of the baking cup may also include an aperture, which is removably covered while baking. A riser may also be provided configured to expel baked products from the pan by lining the riser up with the aperture to push the products out of the pan.

METHOD FOR PROCESSING FOOD PRODUCT AND FOOD PRODUCT THEREOF

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The invention relates to a method for processing at least one food product. For example, the invention relates to a process of preparing cooked food products, for example fried food products with reduced oil content. A two-step process is performed on the food product before cooking or frying. The food product is first contacted with a first composition comprising at least one divalent cation (e.g. Ca2+ and/or Mg2+) and at least one acid (e.g. carboxylic acid). After removing from the first composition, the food product is contacted with a second composition comprising okra, a part thereof, or an extract thereof, and at least one hydrocolloid. The invention also relates to the compositions used as well as to the food product or at least one such fried food product with reduced oil content.

DEVICE AND METHOD FOR ADDING FLAVORING TO A LIQUID

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A device for adding a flavoring product to a liquid includes a tubular body having openings extending through a sidewall of the body to an interior cavity. A flavoring product is loaded into the interior cavity. At least one fin is coupled to the tubular body and extends outwardly from the sidewall. The device, with the flavoring product loaded therein, is inserted into a container and a liquid is added to the container. The openings in the tubular body are sized to admit the liquid into and out of the interior cavity to enable infusion of the flavoring product into the liquid and to discharge the flavored liquid. The fin is configured such that following insertion into the container, the fin is positioned to largely prevent the tubular body of the device from blocking the opening into the container and inhibiting discharge of the liquid.

Cantaloupe Peeler

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The present invention relates to a hand-held melon peeler for peeling the rind from melons such as cantaloupe, and to methods of use thereof.

METHOD FOR PRODUCING CHEESE WITHOUT FERMENTATION AND RIPENING STEPS

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The object of the present invention is to offer a method for producing cheese without fermentation and ripening steps, enabling the production in a short time, while also producing cheese having a similar flavour and texture to cheese which has passed through fermentation and ripening, despite not passing through these steps. This method comprises steps of adding vinegar or acidulant to milk and mixing them, removing whey from a resultant mixture to recover a curd, adding, to said curd, an emulsifier, cooking salt, sodium bicarbonate and a yeast extract and heating them to emulsify, and cooling a resultant emulsion to solidify.

EGG PRODUCTS WITH COMPONENTS RECOGNIZED FOR REDUCING THE LEVELS OF CHOLESTEROL IN PEOPLE AND/OR IMPROVING THEIR HEALTH

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A novel food composition is provided in which eggs whites are combined with phytosterols. Other ingredients, such as omega-3 fatty acids, preferably including eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), may also be present in the product. Methods for producing these compositions are also provided.

Method, Apparatus and Mold for Producing a Confectionery Product

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A method for producing a confectionery product from at least two pieces with at least one interface between the two pieces and including meltable material at least in parts of the interface, comprising the step of heating the interface during or after the two pieces have been brought into contact with each other. An apparatus for producing a confectionery product from two or more pieces comprising at least one heater in or downstream of a station where at least two pieces of the confectionery product are brought into contact with each other. A mold for the production of a confectionery product having at least two pieces has at least one component or portion heatable by induction heating. A heatable component, preferably a ferromagnetic component provided in the vicinity of a confectionery product, is used for partially heating the confectionery product, preferably by induction heating.

COFFEE FORMULATION

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In an aspect, a roasted coffee composition, a brewed roasted coffee product, and a method of preparing the brewed roasted coffee product is provided.

LETTUCE VARIETY 79-33 RZ, EXCITE RZ

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The present invention relates to a Lactuca sativa seed designated 79-33 RZ, which when grown into a plant exhibits a combination of traits including resistance against downy mildew (Bremia lactucae) races B1:1 to B1:28, CA-I, CA-IIA, CA-IIB, CA-III, CA-IV, CA-V, CA-VI, CA-VII, CA-VIII and strain FR10.021, resistance against lettuce mosaic virus (LMV), resistance against currant-lettuce aphid (Nasonovia ribisnigri) biotype Nr:0 as well as medium to dark green colored mature leafs with a flat or almost flat apical margin. The present invention also relates to a Lactuca sativa plant produced by growing the 79-33 RZ seed. The invention further relates to methods for producing the lettuce cultivar, represented by lettuce variety 79-33 RZ.

FERTILISATION INDEPENDENT FRUIT FORMATION IN TOMATO

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The invention relates to a tomato plant which may comprise the trait fertilization independent fruit formation wherein said trait may be obtainable by introgression from a plant, representative seed of which was deposited with the NCIMB under accession number NCIMB 41626, NCIMB 41627, NCIMB 41628, NCIMB 41629, NCIMB 41630 or NCIMB 41631. Such tomato plant may be obtainable by crossing plants, representative seed of which was deposited with the NCIMB under accession number NCIMB 41626, NCIMB 41627, NCIMB 41628, NCIMB 41629, NCIMB 41630 or NCIMB 41631, with a plant not showing the trait to obtain an FI population; selfing plants from the FI population to obtain an F2 population; preventing pollination of the F2 plants and allowing fruit formation to occur; and selecting plants producing fruits as plants showing fertilization independent fruit formation. The invention further relates to the parthenocarpic fruits, to seeds of the plants and to propagation material of the plant.

Agent for Cooked Rice

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It is to provide a method for producing cooked rice with improved loosening properties, anti-aging property, and/or water retentivity, comprising adding and mixing a quality improving agent which is a degradation product of substituted modified starch with a viscosity of 15 mPa·s or higher at 30% by mass in an aqueous solution and 3000 mPa·s or lower at 10% by mass in an aqueous solution, wherein the degradation product of substituted modified starch is obtained by using, as a base material, one or more substituted modified starches selected from the group consisting of hydroxypropyl starch, hydroxypropylated distarch phosphate, and starch sodium octenylsuccinate, and is prepared by subjecting substituted modified starch to hydrolysis treatment with an enzyme in the process of rice cooking for preparing cooked rice.

Protease Variants

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The invention relates to a novel 3D structure encoding a Nocardiopsis protease, as well as to variants of parent protease homologous to Nocardiopsis proteases, preferably of improved thermostability and/or with an amended temperature activity profile. The invention also relates to DNA sequences encoding such variants, their production in a recombinant host cell, as well as methods of using the variants, in particular within the field of animal feed and detergents. The invention furthermore relates to methods of generating and preparing protease variants of amended properties.

ALGAL BIO-FLOCCULATION BY INACTIVATION OF PHOTORECEPTORS

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The present invention relates to a method to induce alga and/or diatom cell bio-flocculation comprising inactivation of the expression of at least one photoreceptor in said alga and/or diatom, constructs able to inhibit the expression of at least one photoreceptor and uses thereof.

PRODUCTION OF HYPOTHIOCYANITE FROM HALOGENATED CELLS

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Methods of producing antimicrobial compositions include reacting halogenated eukaryotic cells with thiocyanate to produce the antimicrobial compound hypothiocyanite.

RESISTANCE AGAINST PERONOSPORA PARASITICA IN DIPLOTAXIS TENUIFOLIA

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The invention relates to a rucola plant of the species Diplotaxis tenuifolia which may comprise a genetic determinant that leads to expression of resistance against Peronospora parasitica, which genetic determinant is obtainable from a Diplotaxis tenuifolia plant which may comprise said genetic determinant, representative seed of which was deposited with the NCIMB under deposit number NCIMB 41811. The invention further provides seeds that may grow into a plant that is resistant to Peronospora parasitica, to progeny of the rucola plant to propagation material suitable for producing the plant or seed and to parts of the plant and food products which may comprise the plant parts.
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