A blender for home or commercial use that is rugged enough to blend frozen beverages, simple to use and safe. The blender includes an upper housing with a front housing door that covers the moving blending machinery. The blender also includes a cupholder receiving area which allows the user to safely insert a frozen food or beverage cup inside a cupholder for blending. After the start button is pressed, the cup and cupholder will be lifted together for blending in a balanced, linear motion by an elevator assembly. Dual lead screws or a dual belt drive are preferably used in the elevator assembly to achieve this balanced, linear motion. As the cupholder is lifted upward, a cover will be pressed over the top opening of the inserted cup to prevent spillage during blending. The elevator assembly continues to lift the cupholder upward until the rotating cutter blades of a spindle assembly cut through successive layers of the frozen food or beverage. To facilitate cleaning, the spindle assembly is preferably removable from the blender through use of a quick release coupling mechanism.
BLENDER WITH ELEVATOR ASSEMBLY AND REMOVABLE SPINDLE
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TASTE IMPROVEMENT AGENT
The present invention provides a taste improvement agent that can be obtained from extraction residues of coffee by using a simple and easy method and can impart comprehensive taste to a drink or food; a food or drink containing the taste improvement agent; and a method of improving the taste of a food or drink. The present invention relates to a taste improvement agent for a food or drink, which is obtained from an extraction residue of a coffee.
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Alcoholic Flavored Mixed Drink
A method for producing an alcoholic drink mixture may include the steps of forming the alcoholic drink mixture by adding a flavored drink mix, further forming the alcoholic drink mixture by adding an alcoholic drink and further forming the alcoholic drink mixture by adding water.
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CARBONATION RETENTION AGENT FOR ALCOHOL-CONTAINING CARBONATED BEVERAGE
[Problem] Provided is a material that is capable of suppressing the loss of carbonation in an alcohol-containing carbonated beverage over time to reduce changes in flavor, including mouthfeel, when drinking the beverage. [Solution] Addition of a water-soluble soybean polysaccharide into an alcohol-containing carbonated beverage that contains distilled liquor, not fermented liquor, as the alcohol source and does not contain any milk protein material suppresses the loss of carbonation over time to retain carbonation in the carbonated beverage for a long period of time, thereby reducing changes in flavor during a period from immediately after opening the container thereof to when drinking the beverage after storage.
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COFFEE EXTRACT
The present invention pertains to a coffee extract rich in variety and in which the features of coffee are enhanced. A roasted product prepared by following a step for mixing and roasting coffee beans with at least one material selected from among oolong tea, pu'erh tea, red tea, roses, jasmine, hops, hibiscus, lemon grass, the berries of Japanese pepper, rosemary, vanilla, sugar beets, Kombu, Azuki beans, kidney beans, peas, soy beans, almonds, cashew nuts, chestnuts, pumpkin seeds, sweet chestnuts, walnuts, sesame, sunflower seeds, hazel nuts, pecan nuts, macadamia nuts, pine nuts, peanuts, rice, barley, malt, buckwheat grains, Job's tears, mandarin orange peels, orange peels, Kabosu peels, grapefruit peels, Sudachi peels, Yuzu peels, lime peels, lemon peels, blueberries, prunes, cherries, Japanese persimmons, pineapple, bananas, grapes, mangoes, peaches, apples, black peppers, chili peppers, sugar cane, ginger, garlic, onions, carrots, burdock roots, pumpkins, sweet potatoes, potatoes, and corn.
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OIL OR FAT COMPOSITION FOR PROCESSED SEA FOODS, AND PROCESSED SEA FOOD COMPRISING SAME
A fat or fatty oil composition for a processed sea food contains 10% by mass or more of a transesterified fat or fatty oil obtained by using at least one palm-based fat or fatty oils or more as a raw material, and has a solid fat content (SFC) at 0° C. to 10° C. of 5 to 25%. The fat or fatty oil composition thus obtained has a moderate hardness and smoothness as well as excellent melt-in-the-mouth, and has a reduced trans fatty acid content.
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DAIRY BASED SHELF LIFE EMULSION
The present invention is directed to advancing food safety with a food shelf-life extending emulsification matrix, a method for making such oil-in-water emulsification matrix by high shear homogenization with added acid, dairy products, egg-whites, starches, gums and preservatives. The emulsification matrix thus created can be used as substitute for mayonnaise, or sauces, dips, dressings, and applied as a food shelf-life extender to food suitable for coating by an emulsion mixture. Preferably the coating is prepared and applied under an inert gas blanket, from a class of edible, inert gases, including nitrogen or argon. This food shelf-life extending emulsification matrix can be applied to any form of prepared protein including meats, fish/seafood, poultry, eggs, as well as fruits, vegetables, or home-meal-replacement (HMR) applications and other ready-to-eat (RTE) chilled prepared food products; including those stored in a refrigerated; or alternatively, frozen environment subsequently slacked-out/thawed.
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FREE FLOWING VEGETABLE POWDER AND METHOD FOR ITS MANUFACTURE
A free flowing vegetable powder includes an intimate mixture of at least three different dehydrated vegetables including: 5-60% of onion by weight of vegetable dry matter;0-90% by weight of vegetable dry matter of moderately colored vegetable selected from the group consisting of vegetables belonging to the genus Cucurbita, vegetables belonging to the genus Oleracea, sweet corn, sweet potato, green bean, edamame, celery and combinations thereof; and5-95% by weight of vegetable dry matter of intensely colored vegetable selected from the group consisting of tomato, red bell pepper, red beet, radicchio, swiss chard, rhubarb, peppers, yam, Adzuki beans, carrot, green pea, green bell pepper, asparagus, spinach, Brussels sprouts, kale, egg plant and combinations thereof. The vegetable powder according to the present invention can advantageously be employed in fabricated savory snacks to deliver nutritional benefit, a considerable vegetable serving size, color and taste.
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Amylases, Nucleic Acids Encoding Them and Methods for Making and Using Them
In one aspect, the invention is directed to polypeptides having an amylase activity, polynucleotides encoding the polypeptides, and methods for making and using these polynucleotides and polypeptides. The polypeptides of the invention can be used as amylases to catalyze the hydrolysis of starch into sugars.
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Article Suitable for Oral Administration
A material which contains a lipophilic component having a pungent taste or flavor such as a spicy component (e.g., a capsaicin) and a bitter component (e.g., a turmeric extract), in which the pungent taste and/or flavor of the lipophilic component can be reduced effectively, and in which the separation among components contained therein is not caused; a method for producing the material; a composition such as a food, a beverage, a cosmetic and a medicine, which contains the material; and a liquid composition having such a form that the material is dispersed in water.
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IDENTIFICATION OF HUMAN T2R RECEPTORS THAT RESPOND TO BITTER COMPOUNDS THAT ELICIT THE BITTER TASTE IN COMPOSITIONS, AND THE USE THEREOF IN ASSAYS TO IDENTIFY COMPOUNDS THAT INHIBIT (BLOCK) BITTER TASTE IN COMPOSITIONS AND USE THEREOF
The present invention relates to the discovery that specific human taste receptors in the T2R taste receptor family respond to particular bitter compounds present in, e.g., coffee. Also, the invention relates to the discovery of specific compounds and compositions containing that function as bitter taste blockers and the use thereof as bitter taste blockers or flavor modulators in, e.g., coffee and coffee flavored foods, beverages and medicaments. Also, the present invention relates to the discovery of a compound that antagonizes numerous different human T2Rs and the use thereof in assays and as a bitter taste blocker in compositions for ingestion by humans and animals.
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POWDER EMULSIFIER
The present invention relates to an emulsifier comprising vegetable fibrous material with natural or artificial cavities and comprising at least cellulose, hemicellulose, soluble fibrous material and starch. The vegetable fibrous material is based on e.g. potato. The emulsifier also comprises a lipophilic phase constituting a maximum of 75% by weight of the total weight, wherein the emulsifier is in the form of a powder or a paste. The vegetable fibrous material constitutes a support phase in the emulsifier, and the emulsifier also comprises some form of dextrose, dextrose polymer, dextrin or dextrin polymer or a derivate thereof.
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MALIC ACID-ENRICHED PLANT EXTRACT
Malic acid-enriched plant extracts useful as food additives are described.
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High Rebaudioside-A Plant and Methods of Producing the Same and Uses Thereof
A method for breeding Stevia rebaudiana with a high content of RA comprises selecting the plants in the perfect stage with a high RA content as parents and hybridizing them to produce F1 generation seeds; stabilizing the traits of the F1 generation in the imperfect stage; producing F2 generation seeds by a backcross method and optionally producing F3 generation seeds by a further backcross method.
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METHOD TO ENHANCE SWALLOWING SAFETY AND APPEAL OF BEVERAGES FOR TREATING DYSPHAGIA BASED ON RHEOLOGICAL AND SENSORY PARAMETERS
An edible composition of matter having an apparent viscosity of from about 150 cP to about 2000 cP at about 30 s−1; a yield stress of from 0 Pa to about 20 Pa at 1 s−1; and a flow index of from about 0.2 to about 0.6. The composition may include an imaging agent. The compositions are useful for providing sustenance to dysphagic subjects and for evalualuating dysphagia.
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METHODS FOR USING REBAUDIOSIDE C AS A FLAVOR ENHANCER
The present invention is directed to the use of one or more rebaudioside C polymorphs, or stereoisomers thereof, to enhance the sweet taste of a flavoring, such as glucosylated steviol glycoside, rebaudioside A, ammoniated glycyrrhizin, neohespherdin dihydrochalcone or thaumatin.
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CRYOPROTECTIVE COMPOSITIONS AND USES THEREOF
The invention pertains to compositions for preserving biological material or active molecules, particularly microorganisms, and their uses.
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MOUTH-MOISTENING GUM COMPOSITIONS AND PRODUCTS CONTAINING THE SAME
A chewing gum composition is disclosed that imparts a mouth-moistening effect when orally consumed by an individual. Specifically, the chewing gum composition comprises a blend of components comprising affinin to reduce or eliminate the perception of mouth dryness in an individual. The chewing gum composition can further include such components as a sweetening composition, a food-grade acid composition, and a cooling agent composition.
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SYSTEM AND METHOD OF FORMING MULTILAYER CONFECTIONERY
A method and an apparatus for making a multilayer confectionery product provided. The method and apparatus include at least two sets of forming drums that form and laminate confectionery sheets.
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VERY LOW COMMON SALT SOY SAUCE AND METHOD FOR PRODUCING SAME
The present invention addresses the problem of obtaining a very low common salt soy sauce which contains flavor component favorable for a soy sauce at high concentrations and has a common salt concentration of 1.0 to 4.0% (w/v) and an ethanol concentration of 8.0 to 20% (v/v) without using any special means. According to the present invention, in a method for producing a soy sauce, a carbohydrate raw material and water or an aqueous common salt solution are added to a first moromi, in which the viable soy sauce yeast cell count per 1 g of moromi is 1×107 cells or more, followed by fermentation to prepare a second moromi having a common salt concentration of 4.0 to 12.0% (w/v) and an ethanol concentration of 4.0 to 12.0% (v/v), and then, a carbohydrate raw material and water or an aqueous common salt solution are added thereto to prepare a third moromi, in which the viable yeast cell count per 1 g of moromi is 2×106 cells or more, and which has an ethanol concentration of 2.0% (v/v) or more, by further adding yeast or without adding yeast, followed by fermentation and maturation, thereby obtaining the very low common salt soy sauce.
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