The present invention is intended to provide a novel use of a maltotriosyl transferase. The present invention provides a method for producing rice cakes or noodles, including a step of heat-treating a dough containing maltotriosyl transferase thereby gelatinizing starch in the dough. The present invention also provides a method for producing an indigestible saccharide, including a step of allowing maltotriosyl transferase to act on a saccharide.
NOVEL USE OF MALTOTRIOSYL TRANSFERASE
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FLAVOR-ENHANCING LACTOBACILLUS RHAMNOSUS
The present invention relates to a composition suitable for preparing a dairy product comprising at least one starter culture and a Lactobacillus rhamnosus strain capable of imparting onto the dairy product and enhanced creamy flavor without affecting the rheology negatively, the fonnentation time or the post-acidification of the dairy product. The present invention further relates to processes for preparing a dairy product, such as a low-fat yoghurt or cheese, which has a high content of diacetyl. A Lactobacillus rhamnosus strain useful for preparing such dairy product is also part of the present invention.
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GLUCOSYLATED STEVIOL GLYCOSIDES COMPOSITION AS A FLAVOR MODIFIER
A taste and flavor profile enhancing composition includes glucosylated steviol glycosides which can enhance the intensity of a taste and/or a flavor in a food or beverage product. A method of increasing the taste and flavor intensity of a food or beverage product, includes the step of adding a taste and flavor enhancing composition to the food or beverage product, wherein the taste and flavor enhancing composition includes glucosylated steviol glycosides. A method of improving the organoleptic properties of a food or beverage product including a high fructose syrup, including the step of adding the taste and flavor enhancing composition to the food or beverage product. Adding the taste and flavor enhancing composition may cause the high fructose syrup, such as high fructose corn syrup, to taste more like sugar.
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COMPOSITIONS, KITS AND METHODS FOR NUTRITION SUPPLEMENTATION
The present invention relates to compositions, kits and methods for the administration of various vitamin, mineral and nutrient compositions, and in a specific embodiment, the compositions, kits and methods may utilize or include twelve carbon chain fatty acids and/or twelve carbon chain acylglycerols, vitamin D, iodine, vitamin B1, vitamin B6, vitamin B12, vitamin B2, vitamin B9, vitamin B3, vitamin E, vitamin A, vitamin C, iron, zinc, copper, magnesium, omega 3 fatty acids and one or more pharmaceutically acceptable carriers.
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SYSTEMS AND METHODS FOR FOOD PRODUCT EXTRUSION
A system for producing food products may include an inner tube configured to extrude a first component, and an outer tube provided about the inner tube to define an annular space through which a second component is extruded, the inner and outer tubes (alone or in conjunction with a nozzle or other extrusion mechanism defining an outlet. Additionally, a collagen head can be configured to apply a layer of collagen gel over the second component. The inner and outer tubes are sized, and flow rate may be configured such that an initial diameter of the first component exiting the outlet is substantially smaller than a final diameter of the first component, and an initial thickness of the second component exiting the outlet is substantially greater than a final thickness of the second component.
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POLYOLEFIN PACKING CONTAINER
The present invention is a polyolefin packing container having on the inner surface thereof an olefin resin layer that contains an ethylenebis fatty acid amide, wherein the ethylenebis fatty acid amide is bleeding in the inner surface in an amount of 12.5 to 200 mg/m2. Without using unstable compound such as organic peroxide, the packing container, even when hot-filled with a content, assures very improved content fall-down performance when inverted.
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KIT FOR THE PREPARATION OF A BEVERAGE IN A CENTRIFUGAL BREWING DEVICE
Kit (1A) for the preparation of a beverage in a centrifugal brewing device (30) comprising a capsule (2) by feeding liquid in the capsule and rotating the capsule along a central axis (I) to produce centrifugal forces on the liquid traversing the capsule thereby forcing the beverage out of the capsule by such centrifugal forces, wherein the capsule comprises containment walls forming a main cavity (4) of central axis (I) containing beverage ingredients; wherein said kit further comprising an insert (3) which is separate from the capsule and comprising a ring-shaped portion (5) intended to form a valve engaging portion engaging against a valve means (33) of the centrifugal brewing device.
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CLAMSHELL GRILL AND METHOD WITH PRODUCT COOK PROCEDURES
A clamshell grill having a user interface and a processor that executes one or more programs to select an initial cooking recipe for a food product, by determining an actual product thickness of the food product, determining if the actual product thickness of the food product is greater than or less than the cooking recipe's product thickness, and if the actual product thickness of the food product is greater than or less than the cooking recipe's product thickness, then executing a modified cooking recipe to accommodate a change in the actual product thickness during a cooking cycle, wherein the modified cooking recipe adjusts at least one parameter of the initial cooking recipe.
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METHOD AND APPARATUS FOR SMOKING FOOD PRODUCTS
A method and apparatus for smoking food products includes a method or apparatus configured to provide a pH level of a smoked food product. The determination of the pH level of the smoked product provides an objective measure of the amount of smoke received by the food product, as well as an indication of the agreeability of the flavor of the food product. Based on the determination of the pH level, the method and apparatus can be adjusted to provide a more consistent, high quality smoked food product.
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THERMAL PROCESSES OF REDUCING FOODBORNE PATHOGENS IN BAGGED FOOD PRODUCTS
A heating assembly designed for reducing foodborne pathogens in bagged food products comprises a heat insulated treatment chamber, multiple high temperature natural gas fired furnaces, multiple insulated ductworks further comprising multiple sets of intake ducts and multiple sets of exhaust ducts, a cooling system that allows air to be controlled and supplied into the treatment chamber, multiple temperature sensor probes placed in the treatment chamber, the natural gas fired furnaces, and the bagged food products, a digital control system, and a computer program that monitors the temperature of each probe. A specially designed racking system with multiple levels allows multiple dry bags containing the food products to be stacked in a manner that rapidly and uniformly heat the food products.
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METHOD OF AND APPARATUS FOR MANUFACTURING CHOCOLATE PRODUCTS, AND MOULD PLATE ASSEMBLIES
A method of and apparatus for, the manufacture of chocolate products formed from chocolate of at least two colours, where mould assemblies arranged with mould cavities in columns and rows are advanced under a filling head which fills the mould cavities in a row, advances the mould assemblies and vibrates the mould assemblies to release any air trapped in the mould cavities. The mould cavities are provided in mould plates formed from acrylic sheet material, enabling chocolates of a wide range of shapes/sizes to be manufactured, where the chocolates may have sharp edges for added aesthetic appeal.
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PROTEIN PRODUCT AND PROCESS FOR PREPARING INJECTABLE PROTEIN PRODUCT
Moisture is retained in cooked or thawed food by adding to the food an aqueous suspension of animal muscle protein obtained from animal muscle tissue. The aqueous suspension is obtained by mixing comminuted animal muscle tissue with a food grade base to form an aqueous basic solution of animal muscle protein. The basic solution is mixed with a food grade acid to precipitate the protein in an aqueous composition. The precipitated protein then is comminuted to form an aqueous suspension of comminuted animal muscle protein.
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SYSTEM AND METHOD FOR PROCESSING COTTON GIN TRASH INTO RUMINANT ANIMAL SUPPLEMENTAL FEED
A system and method for converting gin trash to a pelletized feed or supplemental feed for ruminant animals. Such a system or method may include removal of a substantial portion of the immature cotton fiber content from the gin trash in order to ensure the consistency of the pellets produced. The processed gin trash may be mixed with cottonseed meal and corn. The amount of cottonseed meal added may be selected such that the pellets are digestible by ruminant animals, but not non-ruminant animals. The amount of cottonseed meal added may be further selected such that the gossypol content of the pellets results in adverse health effects to non-ruminant animals if ingested.
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Coated Popcorn
A process of providing flavoured popcorn kernels, comprising the spraying of popcorn kernels with an aqueous composition, which comprises a slurry in water of a powdered blend of spray-dry flavor and film-forming polymer, the film-forming polymer being adhesive to the kernels at application temperature and sufficient blend being applied to provide an essentially complete coating on the kernels. The process is simple and inexpensive to perform, and allows the ready manufacture of low-fat popcorn.
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Antimicrobial Composition
The present invention describes a process to preserve a water-containing product such as a foodstuff, which comprises adding natamycin and nisin to the product, whereby at least 90% (w/v) of natamycin is dissolved and/or less than 10% (w/v) of natamycin is present in crystal form.
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PASTEURIZATION TUNNEL AND PASTEURIZATION METHOD FOR BEVERAGE PACKS
A pasteurization tunnel and a method for pasteurizing beverage packs are described, wherein the beverage packs are conveyed on at least two decks lying one upon the other and sprayed with a heated spraying liquid from spraying pipes extending each transversely to the conveying direction of the beverage packs. According to the invention, the spraying liquid is guided through the spraying pipes of the one deck into the spraying pipes of the other deck. Thereby, the maintenance efforts for removing deposits in sections of the spraying pipes where the flow is weak can be reduced.
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SYSTEM AND METHOD FOR PREPARING A LIQUID BEVERAGE FROM A CARTRIDGE
A system and device for preparing a liquid beverage from a cartridge. The device includes a supply unit for supplying an injection fluid into the cartridge, a cartridge holder configured to accept and support the cartridge with the cartridge holder being detachable from the device. A complementary insertion mechanism of the device is configured to receive the cartridge holder in the device. The cartridge is positioned in the supply unit in an injection position with its injection surface substantially in an inclined plane relative to the horizontal plane and the injection mechanism is offset from the highest edge of the cartridge. The cartridge holder preferably comprises a linear wedge-shaped insertion member having a bearing surface inclined along an angle. The method of operation of the system and device are also disclosed.
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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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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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Oxygenating drinking/mixing vessel
A vessel design for the aeration of coffee, tea, spirits, wine, or mixing liquids/powders has a uniquely engineered system of lateral, horizontal and vertical peaked petal shaped ridges on the inside at specific angles, shapes, and heights. When liquid is swirled over the ridge pattern, friction is created both internally and externally in the resulting vortex, adding oxygen and releasing volatile organic chemicals, creating an optimally mixed, better tasting consumer experience. Vessel design allows a user to swirl as much or as little as desired to affect the mixing process. The present invention has substantial and beneficial effects on the taste of coffee, tea, wine, spirits, and a variety of liquid/powder beverages.
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