In one embodiment, a minimally-processed microwaveable lobster product including a lobster tail, a fat-containing composition, and a microwaveable package. The lobster tail has a shell containing lobster meat. The shell has a longitudinal axis with at least one cut formed generally parallel to the longitudinal axis. The fat-containing composition is disposed in a region above the lobster tail. The microwaveable package has first and second resilient layers. The first resilient layer is disposed under the lobster tail and contacts the lobster tail. The second resilient layer is disposed above the lobster tail and contacts the lobster tail and the fat-containing composition.
MINIMALLY-PROCESSED MICROWAVEABLE FROZEN LOBSTER TAIL PRODUCT
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Culinary Systems and Methods for Making a Mixed Food Item
Systems (100) and methods (700) for making a mixed food item. The methods comprise creating a seal between an inner container of a culinary tool and an outer container of the culinary tool such that at least one ingredient of the mixed food item is prevented from exiting the culinary tool. The culinary tool is configured to at least facilitate measurement of a volume of the ingredient necessary to make the mixed food item. The inner container is rotated relative to the outer container of the culinary tool so that the seal is at least partially broken, whereby the ingredient is dispensed from the culinary tool into the culinary appliance.
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Device for stirring and cooking food
A cooking device and method heats a removable vessel with heaters of a cooking capsule, which includes a separator wall between the heaters and vessel. The heaters mount to the separator wall. The capsule is fixed in a housing, which also mounts a motor that rotates the vessel. The housing tiltably mounts on a base. Accessories can be fixed to the vessel or a lid secured to the housing, so the accessories can rotate with the vessel or remain stationary with respect to the vessel as it rotates. A locking mechanism that secures the lid to the housing prevents lid detachment when the vessel counter-rotates and an accessory is fixed to the lid. A heat sink wall reflects heat toward the vessel and fins draw heat from the heat sink wall away from the housing and out vent holes. Computer hardware and software control power to the motor and heaters.
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PET FOOD, AND PET FOOD MANUFACTURING METHOD
A highly palatable pet food that is formulated using a blend of ingredients having good nutritional balance with the health of the pet in mind, and a manufacturing method for the pet food. The present invention provides a pet food manufacturing method that includes a step of granulating a mixture of ingredients to obtain food granules, and a step of baking the food granules, wherein the baking temperature is preferably a temperature that generates pyrazines in the food granules. Further, the pyrazine content within the food granules following baking is preferably at least 0.10 ppm higher than the pyrazine content within the food granules prior to baking. Examples of the pyrazines contained within the food granules include 2,5-dimethylpyrazine, 2,6-dimethylpyrazine and/or 2,3,5-trimethylpyrazine. Furthermore, the baking is preferably performed using far infrared radiation.
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SYSTEMS AND METHODS FOR INTERIOR ENERGY-ACTIVATION FROM AN EXTERIOR SOURCE
A method and a system for producing a change in a medium. The method places in a vicinity of the medium at least one energy modulation agent. The method applies an initiation energy to the medium. The initiation energy interacts with the energy modulation agent to directly or indirectly produce the change in the medium. The system includes an initiation energy source configured to apply an initiation energy to the medium to activate the energy modulation agent.
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Ruminant Mineral Feed Additive
A ruminant mineral feed additive for dairy cattle and ruminant animals includes a unique combination of zeolite, dolomitic hydrate lime, and dolomite mineral fines that are prilled and hydrothermally reacted to produce a valuable dietary supplement for control of acidosis.
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METHOD FOR MANUFACTURING SOLUBLE COFFEE TABLETS
The invention relates to a method for manufacturing a soluble coffee tablet comprising the following successive steps: a. Taking a quantity of a coffee composition comprising coffee, wherein the coffee consists of soluble coffee particles; b. Compaction of the coffee composition to form a compacted coffee product of three-dimensional form; c. Moistening of said compacted coffee product to moisten the exterior surface of the compacted product; d. Drying of the moistened compacted product to form the soluble coffee tablet. Such a method makes it possible to form a soluble coffee tablet having an internal part and an external part entirely surrounding the internal part, with the external part having a greater density than the density of the internal part. The internal part is a porous core promoting the dissolution of the tablet and the external part forms a thick hardened crust with a density greater than the density of the core, thus increasing the mechanical resistance of the tablet.
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PECTIC POLYSACCHARIDE AND METHOD FOR PRODUCING SAME
The present invention provides a pectic polysaccharide, wherein a degree of methyl esterification of constituent galacturonic acid is 45% or less, a structure of a single molecule observed with an atomic force microscope comprises a star structure, and a diameter of the molecule is more than 100 nm and equal to or less than 200 nm.
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Teabag Holder and Method
The teabag holder is located in a lid for a tea brewing container. The string of the teabag passes through a hole in the soft, flexible material of the lid and holds it at any desired level so that it extends into the liquid in the container or is held above the liquid, or at any other desired position. The underside of the lid serves as a receptacle for liquid drained from a teabag placed therein. The sides of the lid can be squeezed together to squeeze the liquid from the teabag without touching the bag with the fingers.
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METHOD FOR PRODUCING CONDENSED SAFFRON
A method for producing condensed saffron comprises the following steps. First, stigmas of saffron flowers are provided. Next, the stigmas of the saffron flowers are grinded into a powdered saffron. The powdered saffron is then processed through a fine mesh strainer to remove undesirable fibrous plant material. After that, humidity of the powdered saffron is increased to about 8.5-9%, followed by reducing the humidity of the powdered saffron to about 5-6%. Subsequently, the powdered saffron is granulated into saffron grains. The saffron grains are water-soluble and free from any additives and alcohol.
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SPRAY DISPENSING DEVICE
One exemplary aspect comprises: inserting a device into a skin of a fruit to collect juice, said device comprising a juice extractor having a top portion and a bottom portion, the bottom portion of the juice extractor having an edge that is inserted into said skin, the juice extractor containing a cavity, said edge enclosing a substantially closed external surface having openings through which some solids do not pass and juice flows and collects in said cavity; and a spray dispenser comprising a top portion and bottom portion and a spray pump, the spray dispenser detachably coupled with the juice extractor, the spray pump comprising a spray outlet connected to a tube; directing said spray outlet in a desired direction; and activating said spray pump to cause juice collected within said cavity to flow within the tube through the spray outlet to spray the juice in the desired direction.
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Dough Rolling Method and Product
An improved dough-rolling product and method for rolling sheeted dough. The proposed invention comprises a dough-rolling method having a dough sheeter that cuts a dough sheet into preforms having a concave leading edge and convex trailing edge. A rolling curtain creates a rolled preform with the leading edge on the inside and the trailing edge on the outside. The rolled preform is cooked to produce a rolled snack product with consistent thickness throughout its length and a round outer flap.
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Extruder Die and Resultant Food Product
An extruder die designed to produce a spiral corn-based snack food product with consistent, tight spiral pitch and the resultant food product. The extruder die has a center post parallel to the flow path along with three cone-shaped receiving ports arranged in a cloverleaf pattern around the center post. The die has three curved slots on the output side of the die which are in fluid communication with the cone-shaped receiving ports. At the distal end of each of these slots is a semi-circular tip. The tip has a diameter larger than the width of its associated slot. Further, the tip is located at the apex of a cone-shaped receiving port with which it is in fluid communication, thus providing for the highest flow velocity of the extrudate through the tip. The resultant flow profile produces the consistent spiral shape of the snack product produced by the die design described.
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DESSERT COMPOSITIONS COMPRISING SOY WHEY PROTEINS THAT HAVE BEEN ISOLATED FROM PROCESSING STREAMS
A dessert composition comprising soy whey proteins that have been isolated from processing streams, wherein the dessert composition is used to form a dessert food product. A process for recovering and isolating soy whey proteins and other components from soy processing streams is also disclosed.
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FOOD COMPOSITION COMPRISING A CELLULOSE ETHER
Cellulose ethers are described herein which are useful in food compositions. In these cellulose ethers the ether substituents are methyl groups, hydroxyalkyl groups, and optionally alkyl groups being different from methyl, the cellulose ether has a DS(methyl) of from 1.65 to 2.20, an MS(hydroxyalkyl) of from 0.10 to 1.00, and hydroxy groups of anhydroglucose units are substituted with methyl groups such that [s23/s26−0.2*MS(hydroxyalkyl)] is 0.35 or less, wherein s23 is the molar fraction of anhydroglucose units wherein only the two hydroxy groups in the 2- and 3-positions of the anhydroglucose unit are substituted with methyl groups and wherein s26 is the molar fraction of anhydroglucose units wherein only the two hydroxy groups in the 2- and 6-positions of the anhydroglucose unit are substituted with methyl groups.
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METHOD AND PLANT FOR THE PRODUCTION OF APPLE SAUCE
Method for the production of apple sauce including the following steps: slicing apples generating a plurality of slices having two opposite faces and a peel which develops continuously between the two opposite faces;pulping the slices obtaining a first product and a first waste;refining the first waste generating a second product and a second waste;mixing the first product and the second product;heating the combination of the first product and the second product in order to deactivate enzymes contained therein.
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PROCESSED MEAT PRODUCT WITHOUT ADDED PHOSPHATE, AND METHOD OF PRODUCING SAME
The present invention relates to a processed meat product (sausage and ham) having no added phosphate, which is a harmful ingredient to humans and is used in processes for producing processed meat products, and to a method for producing same. According to the present invention, the pH of ground raw meat is raised to increase the water retention thereof, and a basic pH control agent, alone or combined with a hydrocolloid, is used as a substituting means for phosphate in order to improve syneresis and texture. According to the present invention, a processed meat product having added phosphate may be provided having improved quality without including phosphate.
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VARIETY CORN LINE DC4016YD
The present invention provides an inbred corn line designated DC4016YD, methods for producing a corn plant by crossing plants of the inbred line DC4016YD with plants of another corn plant. The invention further encompasses all parts of inbred corn line DC4016YD, including culturable cells. Additionally provided herein are methods for introducing transgenes into inbred corn line DC4016YD, and plants produced according to these methods.
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Fungal Resistant Plants Expressing CASAR
The present invention relates to a method of increasing resistance against fungal pathogens of the family Phacopsoraceae in plants and/or plant cells. This is achieved by increasing the expression of a CASAR protein or fragment thereof in a plant, plant part and/or plant cell in comparison to wild type plants, wild type plant parts and/or wild type plant cells. Furthermore, the invention relates to transgenic plants, plant parts, and/or plant cells having an increased resistance against fungal pathogens, in particular, pathogens of the family Phacopsoraceae, and to recombinant expression vectors comprising a sequence that is identical or homologous to a sequence encoding a CASAR protein.
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Method of Producing Plants Having Increased Resistance to Pathogens
The present invention relates to a method of producing a transgenic plant cell, a transgenic plant or a transgenic part thereof having an increased resistance to pathogens, wherein the content and/or activity of a receptor-like protein kinase is increased.
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