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INTEGRATING ANALYSIS AND PRODUCTION OF A FOOD PRODUCT

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A system for integrating analysis and production of a food product. The system includes: a food production apparatus for producing a food product; an MRI device configured to provide at least one image of at least a portion of the product's components; and a processor for analyzing and controlling the production of the product. The system analyzes an MRI image online and communicates results of the analysis to the food production apparatus.

Device for Providing Dough Products with a Topping Material

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Method and device for providing dough products with a topping material, comprising a dough product conveyor, for transporting the dough products, a topping dispenser for dispensing topping material onto the dough product conveyor, comprising a topping conveyor, for conveying the topping towards a dispensing location above the dough product conveyor, a collector for superfluous topping material from the dough product conveyor, a supply system, for supplying the topping conveyor with topping material from the collector or from a reservoir with fresh topping material, characterised by a topping material sensor for measuring the amount of topping material on the topping conveyor, a controller, for controlling the amount of topping material to be dispensed by adjusting the speed of the topping conveyor; and the ratio of topping material from the reservoir and the collected superfluous topping material.

METHOD OF CONDUCTING AT LEAST ONE COOKING PROCESS

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A method of operating a cooking appliance that includes performing at least one cooking process on a first item of a plurality of items in a first cooking chamber zone of the cooking chamber. The at least one cooking process being performed based on parameters entered through the input device. The method also includes identifying a second item to be cooked in the cooking chamber of the cooking appliance. The method further includes proposing, with an output device, cooking the second item in the cooking chamber of the cooking appliance, and displaying, with the output device, a loading request indicating a second cooking chamber zone in which the second item is to be loaded. Further, the method includes cooking the second item while the first item is already cooking such that the second item is cooked at least partially overlapping with the first item.

NON-INVASIVE MRI SYSTEM FOR ANALYZING QUALITY OF SOLID FOOD PRODUCTS ENVELOPED BY FLEXIBLE ALUMINUM FOIL WRAPPER AND METHODS THEREOF

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The present invention provides a quality control system characterized by: a. a line of substantially-solid food-products, said products at least partially enclosed in a flexible aluminum foil wrapper and randomly-orientated on said line;b. an MRI device adapted to image each of said products on said line; said MRI is in communication with a computer readable medium adapted to (i) store at least one computer-retrievable standardized parameter related with a standard product; (ii) analyze said MRI thereby providing an online parameter; (iii) compare said online parameter with said predefined standardized parameter; and thereby (iv), detect defects in said products.

PROCESS OF MAKING ALCOHOLIC FLAVOR GELATIN DESSERTS

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A process of making gelatin desserts includes adding gelatin powder to a vessel; adding water, sweetener, and food coloring to the vessel to form a gelatin solution in the vessel; mixing and heating the solution to a temperature of 85-90° C.; adding acid to the solution; adding essence to the solution; homogenizing the solution to keep the solution at a pH value of 3.5 to 3.9; adding alcohol to the homogenized solution; keeping the homogenized solution at a temperature of 65 to 79° C.; pouring the homogenized solution to a container out of the vessel; sealing the container; heating the sealed container for 12-15 minutes until the sealed container is kept at a temperature of 65-79° C.; cooling the sealed container to form a gelled gelatin half-finished product having an alcoholic flavor; and packaging the gelled gelatin half-finished product into gelatin desserts.

ASSEMBLY COMPRISING EDIBLE-OIL CLEANING AGENT AND CONTAINER, AND PURIFICATION METHOD OF EDIBLE-OIL USING SAME

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[Problem] Provided are a combined product comprising an edible-oil purifying agent and a container, and a purification method of edible oil using the same. [Solution] The combined product comprises the edible-oil purifying agent and the container for enclosing the edible-oil purifying agent, the container including a non-woven fabric bag and a stainless steel casing, which accommodates the at least one bag, which has many pores, and which is provided with a stainless steel handle. The combined product is used by being placed into and taken out from the edible oil in an oil bath. In use, the enclosed edible-oil purifying agent is contacted with the heated edible oil in the oil bath.

METHODS OF PROCESSING RAW FOODS AND RELATED FOOD PRODUCTS

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A method of eliminating the off-flavor of soy beans, wherein the off-flavor of the soy beans is not related to geosmin, the method comprising: providing soy beans in a vacuum tumbler equipped with lifting ribs; tumbling the soy beans in a temperature range from about 0.5° C. to about 27° C. in an alternating environment of a vacuum and an acidic solution that is not hypotonic and does not comprise sodium, wherein the lifting of the ribs lift the soy beans completely out of the acidic solution when the soy beans are in the vacuum environment; and removing at least a portion of the moisture from the soy beans; wherein said process produces soy beans that have no-off flavor are free of trans fats and retain good flavor is described along with related products.

METHOD FOR PROLONGING THE SHELF LIFE OF AGRICULTURAL AND FOOD PRODUCTS

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The invention relates to a method for prolonging the shelf life of agricultural and food products placed in a large storage room having a volume greater than 200 m3, wherein said method comprises treating the air in said storage room by means of withdrawing air from the storage room, passing the air through a gas-liquid contactor, circulating an electrolyzed halide solution through said gas-liquid contactor, directing the treated air back into the storage room, wherein an acid is intermittently added to said circulated halide solution. An apparatus suitable for carrying out the method is also provided.

Pasteurization System for Root Vegetables

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A system and method for pasteurizing the surface of a food product includes a flame pasteurizing means arranged to transfer heat to an outer layer of the food product as it is carried by a cook belt. The flame pasteurizing means provides a medium that engulfs more than 50% of the surface area of the skin or outer layer and raises the temperature of the outer layer to at least 145° F. (about 62.8° C.). A washing means, arranged at an exit point of the flame pasteurizing means, removes the raised temperature outer layer and stops heat transfer to an adjacent inner layer of the food product. The pasteurized and washed product retains the same color and flavor as that of the unpasteurized product.

Extending Pot

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The present invention is an extending pot that includes a pan, a first pot extension, a last pot extension, and a lid. The pan, first pot extension, and last pot extension each include threading which allows first pot extension to screw onto the pan and the last pot extension to screw onto the first pot extension. The pan includes a plurality of pan latches while the first pot extension and last pot extension each include a plurality of extension latches. The first pot extension and last pot extension each additionally include a plurality of latch catches. The pan latches or extension latches interface with the latch catches to help secure the first pot extension to the pan and the last pot extension to the first pot extension. The extending pan is thus easily assembled and allows users use a single piece of cookware when cooking food using multiple cooking techniques.

GRIDDLE HAVING ATTACHED WARMING PLATE

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A countertop griddle and related methods of cooking food with a countertop griddle including a warming tray. The warming tray can be rotatably attached to the countertop griddle such that the warming tray can be rotatably pivoted from a covering disposition to an intermediary disposition to an open disposition. When in the covering disposition, the warming tray can serve to protect a user from exposure to grease spatter and to receive heat conducted from a cooking surface. During cooking, the warming tray can be rotated to the intermediary disposition such that the user can manipulated the food item being prepared. Finally, the warming tray can be rotated to an open disposition defining a serving tray for receiving a cooked food item. The warming tray can be detached from the countertop griddle when the warming tray is positioned in any of the covering, intermediate or open dispositions.

Specific Vanillyl Lignans And Use Thereof As Taste Improvers

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The invention relates to the use of specific compounds from the structural class of vanillyl lignans or the salts and/or mixtures thereof for modifying or masking unpleasant taste impressions, in particular bitter, astringent, and/or metallic taste impressions. The invention also relates to a corresponding method for masking unpleasant taste impressions, in particular bitter, astringent, and/or metallic taste impressions. The invention further relates to specific preparations containing an effective amount of vanillyl lignans or the salts and/or mixtures thereof to be used in accordance with the invention.

Stabilized Aerated Frozen Confection Containing Hydrophobin

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A frozen aerated confection is disclosed that is stable to temperature abuse. A synergistic stabilization effect regarding the combination of hydrophobin, a Secondary protein and a Co-surfactant is described that results in the observed stabilization.

JELLY CONFECTIONERY PRODUCTS HAVING A STABILIZER AND A FIBER BLEND

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Jelly confectionery products and methods of producing the jelly confectionery products are provided. In a general embodiment, the present disclosure provides a jelly confectionery product having 1) an ingredient including fruit juice, fruit puree or a combination thereof, and 2) a jelly blend including a stabilizer and a fiber. The jelly confectionery product can be free of added sugar or corn syrup.

DELTA-15 DESATURASES SUITABLE FOR ALTERING LEVELS OF POLYUNSATURATED FATTY ACIDS IN OILSEED PLANTS AND OLEAGINOUS YEAST

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The present invention relates to fungal Δ-15 fatty acid desaturases that are able to catalyze the conversion of linoleic acid (18:2, LA) to alpha-linolenic acid (18:3, ALA). Nucleic acid sequences encoding the desaturases, nucleic acid sequences which hybridize thereto, DNA constructs comprising the desaturase genes, and recombinant host plants and microorganisms expressing increased levels of the desaturases are described. Methods of increasing production of specific omega-3 and omega-6 fatty acids by over-expression of the Δ-15 fatty acid desaturases are also described herein.

METHOD OF EXTRACTING LECTIN FROM THE COMMON BEAN AS WELL AS A LECTIN PREPARATION

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A method of extracting lectin from the common bean as well as a lectin preparation. The abstract of the disclosure is submitted herewith as required by 37 C.F.R. §1.72(b). As stated in 37 C.F.R. §1.72(b): A brief abstract of the technical disclosure in the specification must commence on a separate sheet, preferably following the claims, under the heading “Abstract of the Disclosure.” The purpose of the abstract is to enable the Patent and Trademark Office and the public generally to determine quickly from a cursory inspection the nature and gist of the technical disclosure. The abstract shall not be used for interpreting the scope of the claims. Therefore, any statements made relating to the abstract are not intended to limit the claims in any manner and should not be interpreted as limiting the claims in any manner.

NUTRITION FOR OBESE PATIENTS

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The invention provides a composition and method for providing nutritional support to obese patients. The composition has an energy density between 0.4 and 0.9 kcal/ml and comprises a protein source which comprises at least 30% by weight whey protein and provides at least 30% of the total calories of the composition. The composition may include a carbohydrate source and a lipid source. Preferably at least 50% by weight of the protein source is whey protein. The invention further extends to use of the composition in the preventin of treatment of malnutrition in obese patients.

METHOD AND DEVICE FOR PRODUCING COMPOSITION HAVING DISPERSED PHASE FINELY DISPERSED IN CONTINUOUS PHASE

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An object of the present invention is to provide a method for producing a composition having a disperse phase finely dispersed in a continuous phase with low polydispersity, the method which is excellent in production efficiency This object is achieved by a method for producing a composition having a disperse phase finely dispersed in a continuous phase, the method comprising the steps of: (A) supplying a swirl flow of a continuous phase liquid into a cylinder having a circumferential surface partially or wholly composed of a porous membrane; (B1) jetting a disperse phase fluid through the porous membrane into the swirl flow to form a fluid column extending from a surface of the porous membrane into the cylinder; and (B2) by means of a shear force of the swirl flow, cutting off a part of the fluid column at a position with a distance of 2P to 10P in a radial direction from the surface of the porous membrane, where P is an average pore size of the porous membrane.

PERONOSPORA RESISTANCE IN SPINACIA OLERACEA

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The present invention relates to a spinach plant which may comprise a single dominant gene which confers resistance to Peronospora farinosa f. sp. spinaciae races Pfs1, Pfs2, Pfs3, Pfs4, Pfs5, Pfs6, Pfs9, Pfs11, Pfs12, Pfs13 and UA4410, and to isolate E1314-283, wherein the gene is obtainable by introgression from a plant grown from seeds of which a representative sample was deposited with the NCIMB under NCIMB accession numbers 41857, 41976, 41977, 41978, 41980, 41981, 41984, 42116. The invention further relates to progeny of the plant, to propagation material therefore, such as seed, and to food products which may comprise the spinach leaves.

PUFA Polyketide Synthase Systems and Uses Thereof

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Disclosed are the complete polyunsaturated fatty acid (PUFA) polyketide synthase (PKS) systems from Schizochytrium, and biologically active fragments and homologues thereof. More particularly, this invention relates to nucleic acids encoding such PUFA PKS systems, to proteins and domains thereof that comprise such PUFA PKS systems, to genetically modified organisms (plants and microorganisms) comprising such PUFA PKS systems, and to methods of making and using the PUFA PKS systems disclosed herein. This invention also relates to genetically modified plants and microorganisms and methods to efficiently produce lipids enriched in various polyunsaturated fatty acids (PUFAs) as well as other bioactive molecules by manipulation of a PUFA polyketide synthase (PKS) system.
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