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METHOD FOR PRODUCING FEED OR FOOD

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Provided is a method of producing a feed or food product in which an inner layer is encrusted with a gelled outer layer composition, the method including the steps of: preparing an outer layer composition feedstock by adding a secondary feedstock to a protein feedstock and/or a starch feedstock that forms a gel upon heating and then mixing by stirring, and preparing an inner layer composition that is encrusted with the outer layer composition; extrusion molding with an extruder provided with a double nozzle so as to cover a surface of the inner layer composition while simultaneously gelling the outer layer composition feedstock by heat treatment; and cutting a continuously extruded cylindrically shaped product to a fixed length with a shutter mechanism while simultaneously encrusting a cut surface with the gelled outer layer composition.

MULTI-FLAVORED BEVERAGE

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A flavor additive including a base selected from proteins, gelatin, pectin, alginate, gums, starches, modified starches, oils, food grade petrochemicals etc. is disclosed. A flavor component is stably distributed in the base. Beverages incorporating the flavor additive are also discloses.

Food Products Containing Powdered Yogurt, Whole Grains and Fruit

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A food product containing yogurt powder, a stabilizer system, whole grains and fruit is provided. The food product contains a dry mix of ingredients including yogurt powder, flavors, salt, sugar and whole oat granola. When cold milk is added to the dry mix, the dry mix hydrates within 3 minutes and forms a creamy, thick texture, like yogurt.

PROCESSES FOR FORMING SOLUBLE COFFEE PRODUCTS

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A process of forming a freeze-dried soluble coffee product, comprising the steps of: i) forming a concentrated coffee extract; ii) foaming and optionally pre-freezing the concentrated coffee extract to form a foamed and preferably pre-frozen coffee intermediate; iii) subsequently incorporating finely ground roasted ground coffee into the foamed and preferably pre-frozen coffee intermediate; iv) subsequently freezing the foamed and preferably pre- frozen coffee intermediate to form a frozen coffee intermediate; v) grinding and sieving the frozen coffee intermediate to form a ground coffee intermediate; vi) drying the ground coffee intermediate to form the freeze-dried soluble coffee product. A process of forming a spray-dried soluble coffee product is also described.

EMULSIFIED LIQUID SEASONING

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Provided is a low-calorie, low-cholesterol emulsified liquid seasoning in which syneresis, separation, and setting are suppressed. The emulsified liquid seasoning includes a crosslinked starch, an octenyl succinate-treated starch, and a polysaccharide thickener. The emulsified liquid seasoning may contain, in terms of the total amount of emulsified liquid seasoning, 0.3 to 2.2 mass % of the crosslinked starch, 0.5 to 2.5 mass % of the octenyl succinate-treated starch, and 0.2 to 0.6 mass % of the polysaccharide thickener.

FLUID PROCESSING APPARATUS AND METHOD

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A brewing vessel (250) is provided for processing a brewing composition made up of a number of ingredients. The vessel (250) has a base (252) and contains at least one fluid processor (10) which, in use, lies below the surface level of the composition within the vessel (250). The at least one processor (10) comprises a substantially straight passage (14) having a passage inlet (16) adapted to receive the composition from within the vessel (250), and a passage outlet (18) adapted to dispatch the composition back into the vessel (250). The cross sectional area of the passage (14) does not reduce below the cross sectional area of the passage inlet (16). The processor (10) further comprises a driving fluid nozzle (34) substantially circumscribing the passage (14) and having a nozzle inlet (36) adapted to receive a supply of a driving fluid, a nozzle outlet (40) opening into the passage (14) intermediate the passage inlet (16) and passage outlet (18), and a nozzle throat (38) intermediate the nozzle inlet (36) and nozzle outlet (40), the nozzle throat (38) having a cross sectional area which is less than that of both the nozzle inlet (36) and nozzle outlet (40).

HEAT-MOISTURE TREATED FLOURS FOR IMPROVED RETORT EFFICIENCY

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The application relates to a process comprising retorting a food product comprising heat-moisture treated flour for a time from about 15 minutes to about 80 minutes to achieve a F0 value of at least 10.

THERMALLY INHIBITED FLOURS FOR IMPROVED RETORT EFFICIENCY

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The application relates to a process comprising retorting a food product comprising thermally inhibited flour for a time from about 15 minutes to about 80 minutes to achieve a F0 value of at least 10.

Nutritious Snack Mix with Improved Shelf Life

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Nutritious snack or trail mix compositions, each having a stable moisture content and improved shelf life, and representing a variety of ingredient mixtures and flavors derived from pre-determined blend of meat jerky, raw nuts/sprouted nuts/seeds, and dried fruits is disclosed. Methods of preparing and packaging such nutritious snack or trail mix compositions are also disclosed.

METHOD OF OBTAINED A STEAK FROM SUBSCAPULARIS AND PRODUCT OBTAINED BY SUCH METHOD

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This disclosure relates to a system and method for preparing and offering to the marketplace a muscle cut from a carcass for use as a steak. In particular, the Subscapularis muscle may be utilized according to the instant invention as a high-end cut of meat. In an embodiment, a Subscapularis muscle will be processed into a steak via a prescribed series of cuts. The steak will, in some embodiments, be further processed by trimming fat and connective tissue as is taught herein.

METHOD FOR THE SIMULTANEOUS PRODUCTION OF ETHANOL AND A FERMENTED, SOLID PRODUCT

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The invention relates to a method for the simultaneous production of a fermented, solid product and ethanol comprising the following steps: 1) providing a mixture of milled or flaked or otherwise disintegrated biomass, comprising oligosaccharides and/or polysaccharides and live yeast in a dry matter ratio of from 2:1 to 100:1, and water; 2) fermenting the mixture resulting from step (1) under conditions where the water content in the initial mixture does not exceed 65% by weight, for 1-36 hours at a temperature of about 25-60° C. under anaerobic conditions; 3) incubating the fermented mixture resulting from step (2) for 0.5-240 minutes at a temperature of about 70-150° C.; and 4) separating wet fermented, solid product from the fermented mixture resulting from step (3); further comprising either a) that the fermentation in step (2) is performed in one or more interconnected paddle worm or continuous worm conveyers with inlet means for the fermentation mixture and additives and outlet means for the ferment as well as control means for rotation speed, temperature and pH, or b) that one or more processing aids are added in any of steps (1), (2) and (3) and further comprising a step of 5) separating crude ethanol from the fermented mixture in step (2) by vacuum and/or in step (3) by vacuum or by injection of steam and condensing the surplus stripping steam. The invention further relates to the products of this method as well as uses thereof.

Timed release capsule and device for use with beverages

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Timed release capsules administered in beverage preparations may be used for delayed release of flavor or color enhancements, and pharmaceuticals. A composite timed release capsule includes: a first layer, including a first material; a second layer, including a second material, such that the second material further includes inner bodies; and an inner layer, which includes a third material. A composite straw includes: a standard straw; a snap-off cap; an upper stop; a lower stop; timed release capsules, retained in position between the snap-off cap and the upper stop; composite timed release capsules, retained in position between the upper stop and the lower stop. A user can remove the snap-off cap to pour the timed release capsules into a drinking container, insert the composite straw into the drinking container, where the composite timed release capsules dissolve, and embedded inner bodies fall into the beverage.

SOYBEAN CULTIVAR HI1112509

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The present invention is in the field of soybean variety HI1112509 breeding and development. The present invention particularly relates to the soybean variety HI1112509 and its progeny, and methods of making HI1112509.

SOYBEAN CULTIVAR HI1114914

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The present invention is in the field of soybean variety HI1114914 breeding and development. The present invention particularly relates to the soybean variety HI1114914 and its progeny, and methods of making HI1114914.

SOYBEAN CULTIVAR AR1111559

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The present invention is in the field of soybean variety AR1111559 breeding and development. The present invention particularly relates to the soybean variety AR1111559 and its progeny, and methods of making AR1111559.

SOYBEAN CULTIVAR AR1111955

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The present invention is in the field of soybean variety AR1111955 breeding and development. The present invention particularly relates to the soybean variety AR1111955 and its progeny, and methods of making AR1111955.

SOYBEAN CULTIVAR AR1112511

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The present invention is in the field of soybean variety AR1112511 breeding and development. The present invention particularly relates to the soybean variety AR1112511 and its progeny, and methods of making AR1112511.

SOYBEAN CULTIVAR OW1117461

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The present invention is in the field of soybean variety OW1117461 breeding and development. The present invention particularly relates to the soybean variety OW1117461 and its progeny, and methods of making OW1117461.

SOYBEAN CULTIVAR OW1119015

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The present invention is in the field of soybean variety OW1119015 breeding and development. The present invention particularly relates to the soybean variety OW1119015 and its progeny, and methods of making OW1119015.

SOYBEAN CULTIVAR GO1112037

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The present invention is in the field of soybean variety GO1112037 breeding and development. The present invention particularly relates to the soybean variety GO1112037 and its progeny, and methods of making GO1112037.
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