A packaged edible including a generally cylindrical body of a foodstuff mixed with a preserving binder and arranged about a longitudinal axis and a dispensing package generally enclosing the generally cylindrical body of a foodstuff mixed with a preserving binder, the dispensing package including a first hand engageable enclosure portion generally surrounding the generally cylindrical body of a foodstuff mixed with a preserving binder, a distributing and driving element arranged to rotate about the longitudinal axis and a second hand engageable element arranged for manual rotation about the longitudinal axis and arranged to rotate the distributing and driving element about the longitudinal axis in operative engagement with the generally cylindrical body of a foodstuff mixed with a preserving binder for dispensing the foodstuff mixed with a preserving binder in a user controllable manner.
METHODS AND APPARATUS FOR PRODUCING AND DISPENSING PRESERVED FOODSTUFFS
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ENCLOSED VACUUM TUMBLING DEVICE
A vacuum tumbling system for marinating meat including a vacuum sensor; an airtight driver; an outer vacuum chamber configured to monitor and pull a vacuum; and an inner vacuum tumbling chamber configured to enclose a marinade mixture, liquid, and the meat, configured to be disposed inside the outer vacuum chamber, and configured to pull the vacuum from the outer vacuum chamber through a small hole which is recessed on a bottom surface of the inner vacuum tumbling chamber. The outer vacuum chamber monitors the vacuum through the vacuum sensor, pulls the vacuum through the airtight driver, and tumbles the inner vacuum tumbling chamber in response to the airtight driver being driven.
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APPARATUS AND PROCESS FOR PASTEURIZATION OF SAP AND PRODUCT THEREOF
The present document describes an apparatus, and processes for the sterilization and/or pasteurization of sap without denaturing polyphenols and other ingredients present therein, and a sap product prepared from the processes
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USE OF PROPYLENE GLYCOL TO CONTROL THE DEGREE OF HEAT-INDUCED FOAM GENERATION A FOOD SYSTEM
Use of a composition to control the degree of heat-induced foam generation in a foodstuff system when said foodstuff system is heated, wherein the composition comprises a fatty acid ester of propylene glycol.
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High pressure pasteurization of fresh sausage and fresh meat emulsion and avoiding the loss of color and taste in the process
A process of preserving fresh sausages or fresh meat emulsions with high pressure and avoiding color fading and diminishing of taste comprises the steps of a) packing the products into sealed packages, b) Putting the packages into a pressurization vessel, increasing pressure in the vessel up to 100.000 PSI that the packages are exposed to the elevated pressure. c) Maintaining pressure for a time up to 300 seconds, at a temperature up to 45 F, d) removing the packages with fresh meat products from the pressure vessel. Pathogens are killed during this process providing a longer shelf life while retaining taste, color compared to having fresh meat products that are packed without the benefit of high pressure. To avoid color fading and loss of flavor during this process, spices which are not part of the original and historical recipe are used to compensate.
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Methods, Systems, and Devices for Improving Quality of Cherries Post-Harvest
Provided herein are methods, systems, and devices for improving the quality of fruit, for example, the quality of cherries. There are methods for improving shelf-life and methods for reducing splitting. The methods comprise applying a product or combination of products to the cherries post-harvest and prior to hydrocooling. Such products include sucrose ester based coatings, osmo-regulators, and/or antitranspirants. The systems for packing comprise: (a) picking cherries and placing the cherries into bins in the field; (b) applying a sucrose ester based coating, an osmo-regulator, or an antitranspirant to the cherries using a device configured to treat one or more cherry bins with a solution containing the sucrose ester based coating, an osmo-regulator, or an antitranspirant; (c) moving cherries through a hydrocooler; and (d) moving cherries into a warehouse and onto a packing line.
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Hot Beverage Maker with Cup-Actuated Dispenser
A method for operating a hot beverage maker includes the steps of infusing fresh water and storing the resulting beverage in a removable brewed beverage tank. An actuator is engaged for dispensing the brewed beverage from the tank. The tank is placed on a platform in a relationship so as to engage a warmer plate to keep the contents of the tank warm. Accordingly, the hot beverage maker produces a brewed beverage that is stored in the tank until it is dispensed by a user.
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DRIED PASTA MANUFACTURING METHOD
Provided is dried pasta having no or very little cracking and a manufacturing method therefor. The method for manufacturing dried pasta comprises a drying step of drying pasta noodle strands to reach the percentage of water content of 14% or less under an environment maintained at a temperature of 75 to 95° C. and humidity of 60 to 90%; a heating step of heating, after the drying step, the pasta noodle strands for 10 to 120 minutes under an environment maintained at a temperature lower by at least 15° C. than the temperature in the drying step and within a range of 50 to 80° C., and humidity of 60 to 90%; and a cooling step of cooling, after the heating step, the pasta noodle strands for 10 to 60 minutes under an environment maintained at a temperature of 20 to 40° C. and humidity of 40 to 80%.
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SPOUT, SYSTEM, AND METHOD FOR PRODUCING A FOAM
A spout, system, and method for producing a foam from a pressurized mixture of a liquid containing gas bubbles, e.g., air bubbles. The spout consists of a spout enclosure defining the body of the spout, and which receives the pressurized mixture and conveys the foam out of the spout enclosure. The spout enclosure houses a plurality of screens disposed in series that successively screen the pressurized mixture. Each screen is separated from a consecutive screen by a screen spacing. The screening of the pressurized mixture progressively transforms the gas bubbles in the liquid into foam bubbles of a smaller and generally uniform size. The system uses a manifold having a plurality of intakes which introduce under pressure into a chamber gas, and a solute, solvent or liquid, thereby generating the pressurized mixture containing gas bubbles. This mixture is conveyed out of the chamber via an outtake to the spout enclosure.
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MOIST AND CRISPY PRODUCT HOLDING CABINET WITH HEATED AIRFLOW
A food holding cabinet having at least one heating chamber for holding at least one food tray therein, the cabinet comprising: a housing that defines the heating chamber and a heating chamber opening for access to the heating chamber, wherein the heating chamber comprises an top portion, front portion, a rear portion, and at least one tray location for receiving a food tray; a jet plate including a plurality of apertures, the jet plate is disposed between the heating chamber and an upper plenum, wherein the upper plenum is formed between an upper surface of the jet plate and a lower surface of the top portion of the heating chamber; and a blower positioned to provide heated gas into the upper plenum, wherein the gas exits the upper plenum through the apertures into the heating chamber such that it is direct substantially toward the food tray.
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METHOD AND APPARATUS FOR COOLING AND TRANSPORTING A BEVERAGE
A device for cooling and flavoring a beverage having a tube with a closed first end and an open second end. Between the first and second end is a plurality of openings. A cap is removably attached to the open end. A cover strip is attached to the cap and extends into the tube such that as the cap is rotated in relation to the tube, the cover strip selectively covers and uncovers the plurality of
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Sweetness Enhancers, Sweetener Compositions, Methods of Making the Same and Consumables Containing the Same
The present invention relates to novel sweetness enhancer compounds of the formula (I), or a stereoisomer or a salt or a hydrate thereof, to the use of a compound of formula (I) or a stereoisomer or a salt or a hydrate thereof as a sweetness enhancer, to sweetener compositions comprising at least one sweetener and a compound of formula (I) or a stereoisomer or a salt or a hydrate thereof, to a method for the manufacture of a compound of formula (I) or a stereoisomer or a salt or a hydrate thereof, to methods of making the sweetener compositions and to tabletop sweetener compositions comprising a compound of formula (I) or a stereoisomer or a salt or a hydrate thereof. Further, the invention relates to consumables comprising a consumable product and a compound of formula (I) or a stereoisomer or a salt or a hydrate thereof.
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SOY PROTEIN PRODUCT WITH NEUTRAL OR NEAR NEUTRAL PH ("S701N2")
An aqueous solution of a soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b. which is completely soluble in aqueous media at a pH of less than about 4.4 and heat stable at that pH range is adjusted in pH to a pH of about 6.1 to about 8. The resulting product is further processed by drying the product, recovering and drying any precipitated soy protein material, heat treating and then drying the product, or heat treating the product and recovering and drying any precipitated soy protein material.
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Switchback Mack's Genuine American Hot Sauce
The object of the invention is a spicy, all natural pepper sauce, which incorporates three diverse culinary traditions into a unique American flavor experience.
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ROASTED COFFEE BEANS
Provided is a process for producing roasted coffee beans, which are useful as a starting material for a coffee beverage having a suppressed unpleasant taste and have a roast degree within a predetermined level or less. The process for producing roasted coffee beans of the present invention comprises placing starting material roasted coffee beans having an L value of from 21 to 50 in an airtight container and subjecting the roasted coffee beans to a heat treatment at from 100 to 160° C.
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POWDERED DAIRY ADDITIVE AND MIXTURE DESIGNED FOR USE IN A VENDING MACHINE AND VENDED CONSUMABLE BEVERAGE MADE THEREWITH
A soluble, dairy additive designed specifically for use in vending machines that produce beverages includes or consists of agglomerated dry milk powder. The agglomerated dry milk powder consists of dairy ingredients only (e.g., dried milk) and has a scorched particle mass not greater than fifteen milligrams and a particle bulk density in the range of 0.25 g/cc to 0.34 g/cc. The powder may be combined with coffee and/or other ingredients, either prior to being placed in a vending machine or upon demand within a vending machine, to vend a consumable beverage from the vending machine. Accordingly, the agglomerated dry milk powder may be pre-mixed with one or more independent flavoring ingredients, such as coffee, sugar, or cocoa powder, to provide a mixture formulated specifically for use in the vending machine.
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PREPARATION OF SOY PROTEIN ISOLATE USING CALCIUM CHLORIDE EXTRACTION ("S703")
A soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b., preferably an isolate, is formed by a procedure in which soy protein is extracted from a soy source material using an aqueous calcium chloride solution at low pH, generally about 1.5 to about 5, and separating the resulting aqueous soy protein solution from residual soy protein source. The resulting clarified aqueous soy protein solution may be diluted and the pH adjusted within the range of 1.5-5.0. The solution may be concentrated by ultrafiltration, diafiltered and then dried to provide the soy protein product. The soy protein product is soluble in acidic medium and produces transparent, heat stable solutions and hence may be used for protein fortification of soft drinks and sports drinks.
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EDIBLE OIL-IN-WATER EMULSION
The present invention relates to an edible oil-in-water emulsion composition, a method for the preparation of the edible oil-in-water emulsion composition, and use of the edible oil-in-water composition. The edible water-in-oil emulsion preferably is a multipurpose dairy cream alternative composition. It was found that edible oil-in-water emulsion compositions comprising sucrose fatty acid esters mainly containing sucrose monostearate or sucrose monopalmitate or a combination thereof, are highly suitable as multipurpose dairy cream alternative compositions. In particular, edible oil-in-water emulsion compositions according to this invention are both whippable and do not aggregate or coagulate in hot acidic media.
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METHOD FOR PRODUCING GRANULAR SOY SAUCE AND GRANULAR SOY SAUCE
Granular soy sauce is obtained by mixing an edible oil, powdered soy sauce, and at least one porous material selected from the group consisting of pregelatinized rice flour, pregelatinized corn meal, and starch which has been rendered porous by enzyme treatment; and granulating the mixture.
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FROZEN DESSERT MIXES USING PULSE PROTEIN PRODUCTS
Pulse protein products having a protein content of at least about 60 wt % (N×6.25) d.b., preferably at least about 90 wt %, and being soluble at pH values of less than about 4.4 and heat stable at such pH values, or alternatively adjusted in pH to a pH of about 6 to about 8 and further processed by drying the product, recovering and drying any precipitated pulse protein material, heat treating and then drying the product, or heat treating the product and recovering and drying any precipitated pulse protein material are used to provide, at least in part, the protein component of a dairy analogue, dairy alternative or plant/dairy blend frozen dessert mix.
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