Methods for processing Quinoa or other seed that includes soaking the seeds in an aqueous system having alkaline agents, and/or coating the seed with lipases, proteases and/or esterase enzyme preparation to reduce saponin content. After the Quinoa seed is ground, it may be steeped in water that is treated with enzymes or a series of combinations of enzymes. The water is then heated further and sparged or rinsed with hot water. The resulting liquid wort is then separated from the washed grains for further processing and potential combination with other base liquids. Milled seeds may also undergo pH adjustment as well as a separation of protein from starches (carbohydrates) and other material. The proteins and starches may be concentrated to increase protein-to-carbohydrate ratios in the end food product. Starches may also be hydrolyzed prior to concentration in order to improve protein-to-carbohydrate ratios.
Processing Quinoa for Improved Protein-to-Carbohydrate Formulations
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METHOD FOR PRODUCING BREAD FROM AERATED DOUGH
The components of the dough recipe are mixed in a dough mixing apparatus (2). The resulting dough is divided into portions, each of which is aerated to produce aerated dough. Mixing and aerating are performed by separate devices. Aeration is performed at a pressure no less than 0.3 MPa, and the pressure is then reduced to atmospheric at a controlled rate of 0.02-0.2 MPa/s. The lowering of pressure to atmospheric occurs either before or after the removal of the aeration device (6) from the dough. The aeration process is performed in baking molds (1), or in intermediate vessels (16), and the dough is subsequently transferred to the molds (1). The transfer occurs either into the molds (1) under atmospheric pressure, after lowering the pressure in the intermediate vessels (16) to atmospheric, or into the molds (1) under increased pressure, where the pressure is decreased to atmospheric after the transfer is completed. The claimed invention simplifies and increases the accuracy of dividing the dough into portions of a specified weight, enhances the quality of the aerated dough, reduces energy consumption and increases production efficiency.
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MULTI-ZONE GRILL COOK AREA WITH THERMAL ISOLATION
The grill of the present disclosure provides a multi-zone cooking surface with separate, discrete zones that are thermally isolated from one another. This allows for cooking in only one zone while avoiding the problem of heat loss to adjacent zones that are not in use, or are operating at different or lower temperatures. The individual cooking zones are separated by a gap that is filled with a thermally insulating material. Each zone can have an independent associated temperature control.
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COOKING GRILL WITH MULTIPLE GAS HEATING ZONES FRONT TO BACK FOR IMPROVED GRILL PLATE TEMPERATURE MANAGEMENT
The grill of the present disclosure provides multiple heating zones within a front-to-back direction of each cooking platen. Each cooking zone has a heating element associated therewith. The heating elements can be independently controlled, so that each of the heating zones can be operated at a different temperature if necessary. A controller can monitor and adjust the heat output of each element with a temperature probe that measures the temperature of the surface of the grill plate. One or more of the heating elements can be a gas burner. Electrical heating elements may also be used.
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Emulsifying Salt-Free and Starch Stabilized Cheese
Emulsifying salt-free processed cheese products as well as methods of preparing emulsifying salt-free processed cheese products are provided. The emulsifying salt-free processed cheese products are prepared with modified starch containing amylopectin and substantially no amylase and without emulsifying salts. The emulsifying salt-free processed cheese products are advantageously resistant to separation during heating and retain desirable organoleptic properties, such as texture and flavor, without using emulsifying salts.
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Liquid Dietary Supplement Formulation Compositions
This invention relates to liquid dietary supplement formulation compositions that provide dietary minerals and additional optional ingredients beneficial for health; methods of design and manufacture of such compositions; and methods to enable convenient oral ingestion of the formulation ingredients, by adding the formulations to drinking water, beverages, foods, or meals. The formulation compositions of this invention generally include water, water-soluble calcium compound(s), water-soluble magnesium compound(s), and additional optional ingredients, wherein the sum of the concentrations of the calcium and magnesium compounds is most preferably 2 molar or more, up to the point of saturation. The formulations of this invention possess inherent resistance to microbial growth. The formulations of this invention and variations thereof can be used as dietary supplements to increase intake of beneficial minerals, to mineralize water, to fortify foods or beverages, and can also be used to prepare a variety of additional liquid formulations by varying the calcium and magnesium compounds, and/or by adding one or more compatible ingredient(s).
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PRODUCTION OF SOY PROTEIN PRODUCT USING CALCIUM CHLORIDE EXTRACTION ("S702")
A soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b., preferably a soy protein isolate having a protein content of at least about 90 wt % (N×6.25) d.b., is prepared from a soy protein source material by extraction of the soy protein source material with an aqueous calcium salt solution, preferably calcium chloride solution, to cause solubilization of soy protein from the protein source and to form an aqueous soy protein solution, separating the aqueous soy protein solution from residual soy protein source, concentrating the aqueous soy protein solution while maintaining the ionic strength substantially constant by using a selective membrane technique, optionally diafiltering the concentrated soy protein solution, and drying the concentrated and optionally diafiltered soy protein solution.
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BETA STRUCTURED ROLL-IN SHORTENING COMPOSITION
The present invention provides a non-interesterified fully hydrogenated oil:oil:emulsifier composition crystallized to beta polymorphic structure having less than 5% trans-fats. The shortening composition can be used as a shortening and as a roll-in shortening for manufacture of laminated dough products such as croissants and Danishes.
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MEAT SUBSTITUTE PRODUCT
A meat substitute product is disclosed. A meal substitute, such as vegetable protein, is blended with a starch, hydrocolloid, and an oil from a vegetable source.
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Plant Membrane O-Acyl Transferase (MBOAT) Family Protein Sequences and their Uses for Altering Fatty Acid Compositions
This invention is in the field of biotechnology, in particular, this pertains to polynucleotide sequences encoding membrane bound O-acyltransferase genes and the use of these acyltransferases for altering fatty acid profiles in oilseed plants. Methods for increasing elongation and desaturation conversion efficiencies are also disclosed.
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METHOD, SYSTEM AND APPARATUS FOR MANUFACTURING CUSTOM CHOCOLATE ARTICLES AT RETAIL LOCATION
A point-of-sale apparatus for making customized chocolate articles includes one or more temperature-controlled chocolate tempering machine(s) for melting and storing tempered liquid chocolate, a dispensor for dispensing the liquid chocolate into a cavity formed in a single-use mold, a dispensor for depositing one or more selected food product exclusions across the surface of the liquid chocolate, a vibrating table for removing air bubbles and distributing the exclusions evenly, a cooling tunnel for rapidly cooling the chocolate article, and one or more conveyors for moving the single-use chocolate mold and carrying it through the cooling tunnel. The exclusion dispensor may include a hopper having a funnel and a grate with different sized openings corresponding to different sized exclusions. The single-use mold may carry a customer identifier for later identification. The single-use mold containing the solidified custom chocolate article may be deposited directly into a box provided to the customer.
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SOY PRODUCTS WITH REDUCED LEVELS OF SULFITE, FREE RADICALS AND METHANETHIOL
Soy products or compositions are treated with a food grade iodate compound or a cystine compound to reduce levels of methanethiol, sulfites and sulfite free-radicals, sulfate free radicals and other free radicals generated from sulfite free radicals in the soy products or compositions by 1% to 95%.
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PET FOOD WITH PERCEPTIBLE SHAPES
A processed dry pet food having perceptible shapes is provided. The pet food includes a mixture of solid shaped kibble and shadow-enhancing kibble.
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0-NET CARBOHYDRATE ALL PURPOSE FLOUR
A 0-net carbohydrate all-purpose baking flour high in protein and fiber content and low in fat and calorie content. In a preferred embodiment the proteins and fibers are blended together in the presence of a bonding agent. The resulting 0-net carbohydrate baking flour preferably further includes a natural sweetener. The 0-net carbohydrate flour can be prepared so as to be gluten free.
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FLAVOR-IMPROVING METHOD
The present invention provides a novel method for improving the flavor of a food, drink, pharmaceutical product, oral care product, or the like. One aspect of the present invention is a method for improving the flavor of a food, drink, pharmaceutical product or oral care product, the method including the step of adding 0.1 to 10000 ppb of γ-aminobutyric acid and 0.01 to 10000 ppb of naringenin to the food, drink, pharmaceutical product, or oral care product.
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ORALLY CONSUMABLE FORMULATIONS COMPRISING CERTAIN SWEET-TASTING TRITERPENES AND TRITERPENE GLYCOSIDES
The invention relates to triterpenes and triterpene glycosides of the formula (I) and/or physiologically acceptable salts thereof, preferably naturally occurring triterpenes and triterpene glycosides from Mycetia balansae and/or physiologically acceptable salts thereof and orally consumable formulations comprising one or a plurality of these triterpenes and triterpene glycosides and/or physiologically acceptable salts thereof. The invention further relates to the use of these triterpenes and triterpene glycosides and/or physiologically acceptable salts thereof, preferably an extract of Mycetia balansae, for generating a sweet impression in an orally consumable formulation or for reinforcing the sweet impression of an orally consumable formulation comprising at least one further, preferably naturally occurring, sweet-tasting substance. Finally, the invention also relates to a method for producing an orally consumable formulation and a method for generating and/or reinforcing a sweet impression of an orally consumable formulation.
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ENCLOSING MATERIALS IN NATURAL TRANSPORT SYSTEMS
A manufactured system for storage and delivery of an edible or potable substance is claimed.
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BIOLOGICAL INORGANIC COMPOUND COMPLEX HAVING REDUCED OXYGEN AND HIGH REDUCING ABILITY
Provided is an inorganic composite compound having reduced oxygen and a high reducing ability, which includes elements having a positive atomic valence of a plant-derived component and a sulfur compound. The compound provides a therapeutic treatment effect and a pharmacological effect and is useful to suppress the influence of active oxygen (oxidization) and cannot be produced by a synthetic chemical technique. A method of producing the same is also provided
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NUTRITIONAL COMPOSITION FOR PROMOTING SATIETY
Provided herein are nutritional compositions comprising a protein source, a fat source, a carbohydrate source, and at least one nucleotide, wherein the protein source comprises at least one free amino acid, wherein the at least one free amino acid comprises a glutamate salt, glutamic acid, taurine, glutamine, alanine, or any combination thereof. Also provided herein are methods of promoting satiety, preventing or reducing the incidence of overweight or obesity, or preventing or reducing the incidence of diabetes in a subject comprising administering to a subject a nutritional composition comprising a protein source, a fat source, a carbohydrate source, and at least one nucleotide, wherein the protein source comprises at least one free amino acid, wherein the at least one free amino acid comprises a glutamate salt, glutamic acid, taurine, glutamine, alanine, or any combination thereof.
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METABOLIC IMPRINTING EFFECTS OF SPECIFICALLY DESIGNED LIPID COMPONENT
The invention relates to the use of specifically designed lipid component with optimal fatty acid profile, an enhanced portion of the palmitic acid residues in the sn-2 position and present as lipid globules with a certain size for an early in life diet for improving the development of a healthy body composition, in particular prevention of obesity, later in life.
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