Provided is a process of forming a vanilla extract wherein green ripe vanilla beans are exposed to a high drying temperature, extracted with a solvent, and treated with beta-glucosidase enzyme to convert glucovanillin to vanillin enzymatically, thereby providing a vanilla extract with a good vanillin yield and complex well-balanced vanilla aroma lacking undesirable off-notes.
Enzymatic Process
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METHOD FOR PARTIAL DEGRADATION OF GLUTEN
The present invention is directed to a method for preparing flour dough with reduced content of gluten starting from gluten containing cereals flours. In particular, the invention is directed to the use of lactic acid bacteria and fungal enzymes for the partial degradation of gluten in wheat flour in order to obtain flour dough with residual gluten concentration from 20,000-80,000 ppm. The flour dough obtained by the method of the invention can be used to prepare food products with reduced gluten content.
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METHOD OF MYCELIATION OF AGRICULTURAL SUBSTRATES FOR PRODUCING FUNCTIONAL FOODS AND NUTRACEUTICALS
The present invention relates to a method of myceliation of agricultural substrates for producing functional foods with health benefits, wherein the method comprises of inoculating an agricultural substrate with one or more species of pure fungal culture comprising Basidiomycota and Ascomycota derived from liquid state fermentation, enabling mycelial growth on the agricultural substrate by controlling growth conditions and harvesting of a myceliated agricultural product after the mycelial growth reaches a desired stage. The present invention further provides a myceliated agricultural product enriched with nutrients, processed into a nutraceutical or functional food for human consumption.
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NUTRITION FORMULATION AND PRODUCT PRODUCED THEREFROM
A nutritional composition is provided herein for optimizing fats, carbohydrates, and protein caloric ratios as it relates to balanced nutrition, general health, and muscle performance during exercise and for enhancing muscle cell repair and recovery following the cessation of exercise, comprising: a) about 18% to about 23% by weight, e.g. about 19% to about 21%, of whey protein, e.g. whey protein isolate; b) about 65% to about 70% by weight, e.g. about 67% to about 69%, of a “Superfruit and Vegetable Blend”, a concentrated fruit juice and a sweetener, such as honey; and c) about 10% to about 15% by weight, such as about 11% to about 13%, of a vegetable oil, e.g., olive oil, such as extra virgin olive oil, virgin olive oil, cold pressed olive oil.
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Package for Microwaving Dry Foods
An improved package for heating dry food products is provided. The present invention allows a dry food product to be heated in a microwave oven. The package has barrier properties and at least a portion of an outer surface that is water absorbent, so that the food package may be wetted prior to being heated in the microwave in order to prevent burning of the food products inside.
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SYSTEM, METHOD AND CAPSULES FOR PRODUCING SPARKLING DRINKS
A system and a method for the production and provision of CO2 gas is disclosed. A sealable chamber is equipped with heating means and when sodium bicarbonate is placed in it and heated to its decomposition temperature CO2 gas is released. The released gas is conveyed into liquid within a container and when the pressure of the gas in the container raises more and more CO2 gas is dissolved. The heating may he done by conduction mechanism or by induction mechanism. The sodium bicarbonate or any other material including carbon dioxide may be disposed in powder or solid form. I may be disposed in thin envelope case.
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Frozen Pops With Drinkable Liquid or Edible Solid Center
A mold for forming a frozen pop or molded treat, and a method for forming a frozen pop and frozen pops or molded treats made therefrom are described which include a female mold body defining an interior mold space and having a first open end and a second end; a base having a support surface with an opening extending longitudinally therethrough, the base configured to be positioned around or within the first end of the female mold body and to support by the support surface a frozen pop or molded treat formed in the interior space of the female mold body; and a removable male insert mold body, wherein the male insert mold body is configured to fit through the opening in the support surface in the base.
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PACKAGING AND METHODS OF MAKING AND USING THE SAME
Packaging and methods of making and using the same are disclosed.
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DEVICE AND CAPSULE FOR PREPARING A DRINK
The invention relates to a capsule associated with the perforating device of a machine used to prepare drinks by injecting water into the capsule. The capsule includes a side wall and a base forming a self-supporting shell, an upper wall enclosing a sealed volume inside the shell that contains a substance to be extracted, and a filter membrane in the sealed volume disposed on the base. The base has a peripheral portion and a central portion, the central portion extending beneath the peripheral portion with a depth and having a low wall portion configured to be perforated or cut by the perforating device in order to create one or more outlets for the drink flowing through the filter membrane. The peripheral portion comprises flow channels extending radially from the low wall portion to the side wall and being disposed between the support spokes to support the filter membrane.
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BAKERY PRODUCT WITH IMPROVED FLAVOUR PROPERTIES
The present invention relates to a bakery product with improved flavour properties and in particular an improved flavour shelf life. The product is prepared from a dough comprising flour, water, proline and an alkane polyol preferably wet, present in an effective amount to improve the flavour properties of said product when baked.
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OXYGEN SENSORS AND THEIR USES
Oxygen sensors and their uses are disclosed, and more particularly to oxygen sensors for use in product packaging for storing an article in a packaging envelope under modified atmosphere conditions wherein the oxygen sensors comprise solid oxo-hydroxy metal ion materials, optionally modified with one or more ligands and/or optionally having polymeric structures. The sensors may be present in a hydrated, oxygen permeable matrix, for example formed from a material, such as gelatine. The sensors are useful in many technical fields, and find particular application in the field of food packaging as they are safely disposable (e.g. are environmentally friendly), cheap to manufacture, and provide detectable changes in the presence of oxygen that are easy to read.
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NOZZLE PANEL
A nozzle panel for holding bakery accessories comprising a flat panel base, a plurality of panel protrusions integral with the panel base and at least one bakery accessory attachable to the panel protrusions on the panel base. The panel protrusion includes a lip engagable with a bakery nozzle. The panel protrusion lip may be an interrupted helical thread attached to the panel protrusion, at least one nozzle engagable with the panel protrusion by twisting the nozzle relative to the panel base less than 360° . The nozzle may include an inwardly extending interrupted helical thread adjacent a bottom edge of the nozzle and may be rotatably engagable with the interrupted thread of panel protrusion. The nozzle panel may include at least one container attachable to the panel protrusion. The container may be cylindrical and include an opening at one end and a removable lid engagable with the opening.
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BAKEABLE TRAY AND METHOD OF PREPARING BAKERY ITEMS USING SUCH A BAKEABLE TRAY
A bakery tray made of an all-natural fibrous material is disclosed to store, ship, bake, and display single-serve baked goods such as muffins and cupcakes. The tray has a plurality of cups and a top plate for serving the cups in position relative to each other. The tray also includes various structures to provide uniform baking of baked goods in either a convention or microwave oven.
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SYSTEMS AND METHODS FOR STORING AND TRANSPORTING PERISHABLE FOODS
Disclosed are methods for producing and maintaining a very low level of oxygen in a sealed container for maintaining a foodstuff. In one aspect, the method comprises (1) a first oxygen reduction step wherein the oxygen content in said container is reduced to no more than 20,000 ppm; (2) maintaining the foodstuff in the container such that the oxygen content in the foodstuff and the gaseous environment approaches equilibrium; and (3) a second oxygen reduction step wherein the oxygen content in said container is reduced to no more than 2000 ppm. Systems useful in the methods disclosed herein.
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Fruit chunking and spear forming method and apparatus
A system for automatically forming chunks and spears at high speed from unpeeled fruit items is provided. The fruit is sliced into unpeeled wedges. The unpeeled wedges are conveyed into a plurality of staggered transverse chunking blades, wherein the flesh, but not the peel, is cut sequentially from the center of each wedge outwardly, flattening each wedge. A peel removal knife is located to sever the peel of each wedge from the center outwardly after the transverse chunk cutting blades have cut the flesh. Spears may be formed by deleting some of the transverse chunking blades.
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MUDDLER AID DEVICES AND RELATED METHODS
A muddler aid device is provided for muddling ingredients in an open-ended receptacle. The muddler aid device includes a body in the form of a generally planar disc to cover at least a majority of a mouth of the open-ended receptacle and a sidewall that extends from a periphery of the body to surround at least a substantial portion of a perimeter of the mouth of the open-ended receptacle. The device further includes a muddler access port positioned at or near the periphery of the body which is sized to receive a muddler therethrough. A plurality of discharge apertures are arranged proximate the periphery of the body to strain contents of the open-ended receptacle after muddling thereof. A grip feature may also be formed in the body to assist in discharging strained contents from the open-ended receptacle. Related methods of muddling contents are also provided.
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PRESS FOR MAKING A FOOTBALL SHAPED PRESSED FOOD
The invention features a press for making a football shaped pressed food that may include, e.g., a logo, insitodgnia, and/or indicium of a football, e.g., the laces, pebble-grain texture, and/or vertical stripes) imprinted therein or thereon, and methods and uses thereof.
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COMBINATION BAKING PAN AND COOLING RACK
A baking device for baking and cooling baked goods includes a rectangular baking pan formed from a single sheet of metal with planar opposing baking and bottom pan surfaces, including indentations positioned at four corners to extend out as protrusions from the bottom pan surface as standoffs. The baking device also includes a complementary rectangular cooling rack formed from a single sheet of metal with planar opposing baking and bottom rack surfaces, including indentations or depressions formed in the baking rack surface and positioned at four corners to extend out as protrusions from the bottom cooling rack surface and a plurality of small gauge holes. Dimensions of the cooling rack and baking pan are ensure that the cooling rack seats snugly in the baking pan so that the bottom cooling rack surface contacts and presses against the baking pan surface in an assembled state.
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EDIBLE OILS FOR FRYING AND COOKING FOODS HAVING HEALTH BENEFITS
A healthy Omega-7 based cooking oil for frying and cooking foods raw or prepared foods. The healthy cooking oil comprises mixture of oils having at least 30%-60% Omega-7, and 70%-30% any healthy or neutral oil. The Omega-7 oil is purified from sea buckhorn and/or its derivatives, algae and/or its derivatives, fish oil and/or its derivatives, and/or macadamia nuts and/or its derivatives. Healthy or neutral oils may be canola oil and walnut oil. The Omega-7 cooking oil may further comprises stabilizers, antioxidants, and polyphenols in an amount not to exceed about 10% or the oil mixture.
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Method for Treating a Starchy Food
A starchy food having an initial moisture content in the range from 20% wb to 35% wb. is passed through states in which the food surface has various pairs temperature and surface moisture values. Then, the starchy food is brought to and maintained at a temperature in such a manner that a degree of gelatinization of at least 75% is achieved. Then, the surface is cooled to a temperature below the temperature Tg mid of the glass transition curve, based on the moisture of the starchy food. Then, the cooled, starchy food is dried at a temperature above the temperature Tg onset of the glass transition curve, based on the moisture of the starchy food.
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