The present invention provides a brewing system that includes a cooking vessel configured to heat a fluid in the cooking vessel; a grain container having a false bottom, wherein the grain container is configured to hold a grain bed, wherein the grain container includes a plurality of sieves that are configured to separate the grain bed into a plurality of grain layers, and wherein the grain container is configured to be placed within the cooking vessel; and a fluid-circulation system configured to transfer fluid heated by the cooking vessel into the grain container such that the transferred fluid contacts a top surface of the grain bed, filters through the grain bed and the plurality of sieves, and enters the cooking vessel, and wherein the fluid-circulation system is further configured to re-circulate the fluid that exits the cooking vessel via a drain back to the top surface of the grain bed.
SYSTEM AND METHOD FOR ALL-IN-ONE WORT PREPARATION
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STRUCTURAL FAT FOR THE PRODUCTION OF LOW SATURATED, ZERO TRANS FATTY ACIDS MARGARINE, FAT SPREADS, ICINGS, FROSTINGS, SHORTENINGS AND FOOD PRODUCTS
Processes for preparing an edible hard stock are disclosed for use in the formulation of margarines, spreads, icings, shortenings, frostings and other products that need a structural fat to hold at least some liquid unsaturated triglycerides or diglycerides are disclosed, wherein the hard stock is a random interesterified product and has three groups of fats, the process comprises: providing a first group of fats saturated by fractionation or by fully hydrogenation comprising more than 85% of C16:0 and C18:0 type of fatty acids; providing a second group of fats saturated by fractionation or by full hydrogenation comprising more than 75% of C12:0 and C14:0 fatty acids; providing a third group are of triglyceride liquid oils at ambient temperature, that contains C18 with total more than 80%; and producing the edible hard stock by random interestification of the first group, the second group and the third group of fats.
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PRODUCT AND PROCESS FOR ITS MANUFACTURE
The invention relates to a process for the preparation of a soured milk product by means of physical modification of milk raw material and a crosslinking enzyme that strengthens the texture. The invention also relates to a milk product that contains physically modified milk raw material fat globules and has been treated with a crosslinking enzyme.
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BASE, PRODUCTS CONTAINING THE SAME, PREPARATION METHODS AND USES THEREOF
The present invention concerns a base characterized in that it is prepared by the following steps: (a) partial bio-hydrolysis of raw materials rich in precursors, and (b) thermal reaction steps of the resulting product from (a). Said base can be prepared with a further step, which is a subsequent or simultaneous fermentation of the resulting product from step (a).
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MEAT TISSUE DIGESTS HAVING ENHANCED PALATABILITY FOR USE IN PET FOOD
The present invention concerns a method for preparing a meat tissue digest having enhanced palatability, comprising: a) providing a meat tissue from animal; b) contacting said meat tissue with at least one alkaline endopeptidase; c) allowing said alkaline endopeptidase to hydrolyze said meat tissue; d) thermally treating the thus obtained digest product to inactivate said alkaline endopeptidase; and e) obtaining said meat tissue digest having enhanced palatability. The present invention also relates to meat tissue digests having enhanced palatability that are obtainable by such a method, and uses thereof for preparing pet food having enhanced palatability.
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DAIRY BASED COMPOSITIONS WITH LOW LPS
The present invention is directed to a method to produce a dairy based food composition with low LPS comprising the steps (a) Providing a milk with a storage time of less than 264 hours and either (b1) Treating the milk with a microfilter of poresize of from 0.01-2 μm such that at least a casein rich fraction and a serum protein rich fraction is obtained, or (b2) Treating the milk such that at least 98 wt % of the Gram negative bacteria is removed, and heating the milk wherein at least 98wt % of the Gram negative bacteria is removed to 60-90° C. The methods of the present invention are very suitable to provide a dairy based food composition wherein less than 5100 EU LPS per liter ready to use food composition is present or wherein less than 39 EU LPS per gram dry product is present.
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BEVERAGE SYSTEM, INCLUDING BUBBLE BEVERAGE, INSTANT BEVERAGE, BEVERAGE WITH DISSOLVED GAS, AND BEVERAGE WITH INGREDIENT
A beverage system is created having beverage, with at least one liquid. The beverage is created in a variety, including tea drink, coffee drink, milk drink, yogurt drink, malted drink, roasted cereal grain beverage, roasted nut and seed beverage, roasted bean beverage, distilled water, mineral water, sports drink, fruit juice, vegetable juice, fruit drink, vegetable drink, fruit skin drink, vegetable skin drink, plant drink, soft drink, alcoholic drink, and soup drink. The beverage is also created with or without addition of ingredient, including flavoring ingredient, nutritional ingredient, health ingredient, and other ingredient. The beverage can be served as hot drink, cold drink, cold drink with ice, and warm drink. The beverage can be caffeinated, or non caffeinated; and diet or non diet. The liquid includes water, oil, and alcohol. The beverage system is created in various form, including bubble beverage, instant beverage, and beverage with dissolved gas.
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SYSTEMS AND METHODS FOR MAKING SPENT GRAIN DOUGH PRODUCTS
The invention provides methods for the production of dough and bread products made at least in part of spent brewer's grain. The spent grain is removed from a brewing or distilling process, dried, frozen, and then further processed into a spent grain dough product. More specifically, the invention relates to the systems and methods for making frozen pizza dough balls composed at least in part of grain products that have been used in the process of brewing beer or distilling sprits such as whiskey.
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BUTTIAUXELLA SP. PHYTASE VARIANTS
Provided herein are variants of Buttiauxella sp. phytases that may be used in industrial applications including methods for starch liquefaction, alcohol fermentations and for enhancing phosphate digestion in foods and animal feeds.
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BITE SIZED REFRIGERATED YOGURT PRODUCTS
Refrigerated yogurt products of small size suitable for eating with the fingers are prepared by providing a frozen yogurt composition in individual serving portions and coating the frozen yogurt portions with a fat based coating that is a solid at 45° F., thereby completely enveloping the frozen yogurt portions. The coated frozen yogurt portion is allowed to thaw to form a refrigerated yogurt product and is stored at a temperature of from about 32° F. to about 45° F. The yogurt composition has a final viscosity of from about 35,000 to about 150,000 cP at 4° C., and has a total solids content of at least about 22% and/or exhibits a viscosity reduction at 45° F. of less than 10% after two freeze/thaw cycles. Methods and products are described.
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COATED CONFECTIONERY
The present invention relates to a coated confection in which the wear resistance and shape retention property in high temperature of the center thereof are improved by coating a sufficient amount of shellac on a center with a complex shape. More particularly, the present invention relates to a coated confection composed of a center composed of an oil-based confection and shellac coating the center, wherein a coating rate of shellac is 0.1 to 10%.
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MULTILAYER POLYESTER FILM FOR READY MEALS
Coextruded, biaxially oriented multilayer films comprising a base layer comprising a polyester having an intrinsic viscosity greater than 0.75 dl/g and a heat-sealable layer directly adhered to said base layer, said heat-sealable layer comprising an amorphous polyester having a melting temperature not higher than the melting temperature of the polyester of the base layer and a thermoplastic resin characterized in that the heat-sealable layer comprises a further polyester resin are described. Also packages comprising a container, a food product and the above coextruded, biaxially oriented multilayer film are described. The packages are particularly suitable for “ready-meals” to be used in conventional oven at high temperatures.
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BEVERAGE CAPSULE WITH SEALING ELEMENT
A capsule (1) for the preparation of a beverage from a brewing device that comprises a receptacle (50) for enclosing at least part of said capsule, said capsule comprising a lateral wall (2), an upper inlet wall (3) and a lower outlet wall (4) forming a hollow body (5) where a brewing product is contained, a flange rim (6) laterally extending from said capsule, at least one sealing protrusion (10) located on an upper surface (6a) of said flange rim for providing a sealing engagement with said receptacle (50) when in use in said brewing device. Said sealing protrusion comprises a portion having a substantially triangular cross-section with two sides (11, 12) lying on two straight lines that extend from said upper surface (6a) of the flange rim (6) and are incident one to the other in one point (B).
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DEVICE AND METHOD FOR ADORNING AND DECORATING BAKED GOODS
A sleeve is disclosed for adornment and decoration of a baked good, including reshaping, to produce an appearance other than that of the original baked good. The sleeve may be constructed of a mineral-based substrate including a graphic on an outer surface.
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SYSTEM AND METHODS OF IMPROVING THE PERFORMANCE, SAFETY AND ENERGY EFFICIENCY OF A COOKING APPLIANCE
System and method for improving the performance, safety, and energy efficiency of a cooking appliance with one or more heating elements operably connected with a burner controller controlling an amount of energy flowing to the one or more heating elements. First, a user or a system controller establishes one or more reference levels. The system controller is operably associated with one or more sensors, which measures levels of one or more emissions generated in the operation of the cooking appliance. Afterwards, the system controller compares the measured levels of the one or more emissions with the reference levels and in response to the measured levels of the emissions exceeding reference levels, sends an activation control signal to the cooking appliance. Then, an energy control mechanism associated with the burner controller adjusts the amount of energy flowing to the heating elements in response to the activation control signal.
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HEATER
The present application relates to a heater (6) for heating food received in a container (2) to prevent overheating and/or scorching of the food. The heater (6) has a heating element (9) and a control unit configured to initially operate the heating element (9) at a higher initial temperature setting so that, when a container (2) is disposed adjacent to the heating element (9), the temperature of the container is increased rapidly, and to reduce the temperature setting of the heating element (9) to the operating temperature setting when the higher initial temperature setting is reached. The present application also relates to an apparatus for heating food and a method of operating a heater (6) for heating food.
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SHUTTER DEVICE AND METHOD FOR PRODUCING ENCRUSTED FOODS
An encrusted food is produced by a shutter device comprising a plurality of shutter pieces respectively pivotally supported on a plurality of pivots arranged along a circle, each of which comprises a pressure face facing to a center of the circle, a linkage setting the shutter pieces in motion synchronously so as to direct the pressure faces toward the center, and rake faces respectively formed on the pressure faces to stand upward from lower edges of the pressure faces and so dimensioned as to scoop up a periphery portion of the dough when the motion of the shutter pieces brings the rake faces into contact with the periphery portion.
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SYSTEM AND METHOD FOR SANDWICH PREPARATION
A system and method of sandwich preparation are disclosed. The sandwich is formed by filling a bread roll having a lengthwise cavity, closed at a distal end and open at a proximal end by inserting food items through said proximal end. A device for baking a bread roll with a pre-formed cavity is also disclosed. Device for inserting food items and condiments into the cavity are also disclosed.
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METHOD AND DEVICE FOR EDIBLE PRINTING ON FOODSTUFFS
The method and device for edible printing (10) on foodstuffs includes a printing workstation (20) having a base (22), a conveyor (30) disposed on the base (22), and a gantry frame (24) mounted above the base (22) and conveyor (30). The conveyor (30) carries at least one foodstuff processing tray (40) from one end of the printing workstation (20) to another. The foodstuff processing tray (40) includes at least one cavity (42) shaped to hold a foodstuff (F) securely therein. A crossbeam (52) is slidably mounted to the gantry frame (24) above the conveyor (30) and movable in one direction. A carriage (54) is mounted to the crossbeam (52) and movable along the length thereof in a perpendicular direction to the to movement of the crossbeam (52). The carriage (54) holds a reciprocating printhead (70) for marking edible printing (10) onto the surface of the foodstuffs (F) being processed.
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METHOD AND APPARATUS FOR PRODUCING DRIED WHOLE EGG
The present concept is a method of producing dried whole egg, which includes the steps of de-shelling and separating the shell from the inner egg. Next the egg is cooked with live steam injection, and phosphoric acid is added. Next the cooked egg is dried. Finally the cooked egg is ground to a final particle size.
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