A method and apparatus for producing a soy beverage in a non-oxidizing process environment. Soybeans and water are mixed in a pulverizer to produce a slurry, which is then fed through a homogenizing mixer to produce a final beverage product with desired characteristics. The apparatus can be housed in a tamper-proof container with input and output connections for user interface.
METHOD AND APPARATUS FOR WASTELESS HOMOGENIZED SOYBEAN BEVERAGE PRODUCTION
↧
↧
FOOD PREPARATION SYSTEM AND METHOD
A food preparation system/method configured for operation with the tailgate of a pickup truck or recreational vehicle is disclosed. The system integrates a food-grade cutting board with lifting/installation handles that may incorporate drainage lips linked to peripheral drainage channels configured to collect liquids and other waste products associated with the food preparation process. The system is configured such that drainage lips used to collect waste liquids employ ridge projections to utilize the surface tension of draining liquids to localize the ejection of liquid waste products. The drainage lips may be configured with an optional drain pipe to further localize the transfer of waste liquids to a bucket or other receptacle. The system may be configured to maintain lateral stability on the tailgate platform via the use of a rear retaining lip and/or one or more slots configured to capture the tailgate support cables/chains.
↧
CARTRIDGE REMOVAL SYSTEM
A device (1) for extracting an ingredient in a cartridge (9) by supplying an extraction liquid such as heated water into such cartridge, comprises: upstream and downstream cartridge enclosing parts (7, 8) relatively movable between an open position for inserting and/or removing such cartridge and a closed position for forming an extraction chamber (11) enclosing such cartridge during extraction; and a cartridge removal arrangement (36, 37) for assisting removal of such cartridge when the enclosing parts (7, 8) are brought from the closed to the open position. The upstream part (7) bears an upstream piercing arrangement (34) for opening an upstream portion of such cartridge. The downstream part (8) bears a downstream piercing arrangement (30), such as a piercing member, for opening a downstream portion of such cartridge. The cartridge removal arrangement comprises an upstream pusher (36) for pushing such cartridge away from the upstream piercing arrangement (34) and a downstream pusher (37) for pushing such cartridge away from the downstream piercing arrangement (30).
↧
BATCH CARBONATOR AND METHOD OF FORMING A CARBONATED BEVERAGE
A batch carbonation apparatus includes a housing defining a vessel cavity. The housing includes an agitation mechanism. The pressure vessel includes a cap that has a CO2 inlet and a CO2 outlet is provided. The pressure vessel also includes a seal. The pressure vessel is moveable into an out of the vessel cavity. A locking mechanism is provided and is attached to the agitation mechanism to removably lock the cap and seal relative to the pressure vessel. A CO2 source is connected to a plurality of valves where each valve has a differing pressure. A selection toggle is attached to the housing. A control mechanism is coupled to the plurality of valves. A user selects a desired carbonation level using the selection toggle and CO2 is introduced to the pressure vessel at a specified pressure wherein the agitation mechanism agitates liquid within the pressure vessel forming a carbonated beverage having a selected carbonation level. Also disclosed is a process of forming a carbonated beverage in a batch.
↧
METHOD AND APPARATUS FOR THE SEPARATION OF SEEDS FROM FRUIT PULP/SLURRY/POMACE
The invention pertains to a method and apparatus for separation of seeds from fruit pulp/skin/twigs, in general, coming out from juice producing industry as a waste and in particular from apple pomace. The method involves addition of apple pomace and water in a particular ratio to a vessel (1), mixing with an agitator (6, 8) at optimum rpm for sufficient period, allowed to stand followed by secondary agitation. Based on difference in bulk density, seeds were separated from pomace. The seedless pomace withdrawn from horizontal (13) or inclined (14) outlets and seeds collected in seed collection chamber were removed through bottom valve (11). The seed trap (15) provided at inclined outlet (14) helps in their retention in the vessel (1). The seedless pomace is recovered by filtration from water. This spent water can be recycled for few times and then purged. Easy to handle separation device is energy efficient, compactly designed and can be used to separate the seeds efficiently up to 97%.
↧
↧
METHOD OF OPERATING A COMMERICAL COOKING DEVICE AS WELL AS COMMERCIAL COOKING DEVICE, IN PARTICULAR COMBI STEAMER
A method of operating a commercial cooking device with the following method steps: loading food products into a cooking chamber of the cooking device; starting an associated cooking program including starting to run a motor of a fan for circulating hot air and/or steam within the cooking chamber for the purpose of cooking the food products; and stopping the motor of the fan at a predetermined period of time before the associated cooking program is finalized.
↧
METHOD AND APPARATUS FOR MATERIAL HANDLING FOR A FOOD PRODUCT IN A HIGH PRESSURE PASTEURIZATION PROCESS
A method and apparatus for material handling of food products in a high pressure pasteurisation process including a pontoon pallet base (141), one or more elongated basket nests (161), and a pontoon pallet separator (180).
↧
GRANULES COMPRISING AN ACTIVE SUBSTANCE
The present invention relates to granules comprising an active substance, obtained by spray-drying an emulsion comprising said active substance, solid particles, water and a water-soluble biopolymer having a molecular weight below 100 KDa. The invention further relates to a process for obtaining such granules and to products containing them.
↧
Stevia rock crystal article
A rock crystal article comprising a mixture of stevia and erythritol disposed on the surface of a crystal nucleation agent. The crystal nucleation agent comprises a stirrer for convenient dispensing of the mixture into a liquid such as coffee or tea. The stirrer will have a handle region not containing any of the mixture and a dispensing region containing the mixture. Typically, the stirrer will be fabricated from wood or a polymer such as polypropylene. The stevia will be present in an amount of about 20 to about 80 wt. %, based on the weight of the mixture.
↧
↧
Low Calorie Natural Sweetener
The present invention provides a composition containing stevia and a carrier containing both xylitol and erythritol which has the sweet flavor of stevia without a bitter after taste.
↧
Low Calorie Sugar Substitute Composition and Methods for Making the Same
The present invention is a low calorie sugar substitute composition that provides similar properties, characteristics, and taste of sugar at equivalent volumes and/or weights but without the calorie content of sugar or effects on glycemic index and a process for making the same.
↧
Method for Pretreating Grain Before Milling
Cereal grain is pretreated before milling, by selectively removing a first fraction of husk components of the cereal, wherein the first fraction includes the outer husk components of the dampened cereal, and wherein 0.2 to 2% by weight of the cereal is removed, then dampening and conditioning the cereal, then selectively removing a second fraction of husk components of the cereal, wherein the second fraction substantially contains dietary fibers of the dampened cereal. The method makes it possible to efficiently obtain contamination-free total dietary fibers. An apparatus for carrying out the method, and advantageous uses of the total dietary fibers are also described.
↧
PROTEIN SUSPENSION AS A BEVERAGE OPACIFIER SYSTEM
The present invention is a composition which provides product opacity (“cloud”) to beverages without requiring the use of added oil. The beverage comprises a beverage matrix, a protein having a tertiary or quaternary structure (such as WPC 80) having an average particle size of from about 0.3 to about 10 μm and a hydrocolloid gum (such as gellan gum) which imparts thixotropic properties to the beverage matrix. The method for importing cloud to a beverage composition, using this composition, is also described.
↧
↧
Emulsifying Salt-Free Cheese And Method Of Making Thereof Having A Blend Of Sheared And Non-Sheared Fat
Emulsifying salt-free, process cheese and methods of preparing such emulsifying salt-free, process cheese are described herein obtained from blends of sheared and non-sheared amounts of fat in order to form a cheese product with a unique bimodal particle size distribution. The methods and cheese achieve fat-to-protein stabilities in a processed cheese that offers both good meltability and low oiling-off during heating without emulsifying salts.
↧
BEVERAGE
There is provided a non-fermented carbonated beverage comprising: an aqueous fruit or vegetable sugar-containing extract, a flavouring agent and a foam stabiliser, wherein, if the aqueous fruit or vegetable sugar-containing extract is produced from malted grain, the extract is not a lager wort. Also provided is a non-fermented concentrated beverage formulation comprising a concentrated aqueous fruit or vegetable sugar-containing extract; a flavouring agent; and a foam stabiliser, wherein the concentrated beverage formulation can be diluted with water and carbonated to form a non-fermented carbonated beverage.
↧
HOP RESIN-BASED SUBSTANCE
A hop resin-based substance has the soft resin at least substantially removed such that the hard resin is present in an enriched state, the hard resin is enriched in terms of the water-insoluble constituents and xanthohumol has been, at least substantially, removed. The substance allows both very balanced bitterness to be adjusted and it does not constitute any optical impairment of beer due to insoluble matter caused by xanthohumol.
↧
NOVEL HOP POWDERS
The present invention is an extracted hop powder which has one or more hop acids blended back. This hop acid powder is flowable, does not cake-up and is more stable than hop powder that has not been extracted.
↧
↧
METHOD FOR PRODUCING REDUCED-FAT FOODS SUCH AS MEAT PRODUCTS AND SAUSAGE PRODUCTS
The invention relates to a method for producing reduced-fat foods such as meat products and sausage products, in particular raw, cooked, or boiled sausages, on the basis of a sausage meat made from a ground amount of meat, optionally a water addition, and the addition of salt, spices, auxiliary substances, and additives. According to the invention, animal tissue, in particular lean meat, treated with high pressure and/or skin treated with high pressure is fed to the mixture cut to produce the sausage meat as an at least partial fat substitute, whereby the protein content of the mixture is increased and the structure of the product is appealing and not similar to reduced-fat products.
↧
COMPOSITIONS OF LOW SODIUM SALT AND METHODS OF MAKING AND USING
The present invention is directed to salt compositions and methods used to make them. Embodiments may include methods for preparing salt compositions that include aerosolizing a melted salt composition to form droplets, where the droplets form rounded particles. Embodiments may further include solid compositions, including rounded salt particles, where the particles are formed by aerosolizing a melted salt composition. The particles can have semisolid interiors with void spaces.
↧
FOOD ADDITIVE FOR PROTEIN-BASED PRODUCTS
The present invention provides a food additive composition that comprises a natural replacement for sodium phosphate. The natural replacement for sodium phosphate may be one or more natural sources of polysaccharides and/or starches (e.g., trehalose or plant-derived fibers). In one embodiment, the natural replacement for sodium phosphate is a combination of a first natural source of polysaccharides or starches and a second natural source of polysaccharides and/or starches, and includes a component for adjusting the pH (e.g., sodium carbonate), and optionally, a dry flavor masking agent such as a dry source of acetic acid (e.g., vinegar powder).
↧
More Pages to Explore .....
