A self-dispensing container of carbonated product comprising a hollow body (10) having a filling aperture, a carbonated product inserted into the hollow body (10) via the filling aperture, leaving a headspace, and a lid (20) adapted to seal the filling aperture after insertion of the carbonated product wherein, after sealing, the headspace fills with CO2 from the carbonated product to equalise the pressure within the container. The container further includes a valve (30) having open and closed positions, wherein the valve (30) communicates between a valve inlet (35) on the inside of the container and a dispensing orifice 60 on the outside of the container, and in use the container is orientated so that the valve inlet 35 is submerged in the carbonated product and when the valve is in its open position, the CO2 in the headspace dispenses the carbonated product through the dispensing orifice (60).
SELF-DISPENSING CONTAINER
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REGRIGERATED CHEMICALLY LEAVENED DOUGH IN PRESSURIZED CONTAINER
Described are refrigerator-stable, chemically-leavened dough compositions, packaged dough products, and methods for preparing the same, wherein the dough compositions can be packaged and stored in a pressurized package.
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APPARATUS AND METHODS FOR CONTROLLING ATMOSPHERIC GAS COMPOSITION WITHIN A CONTAINER
A method of controlling gas composition within a container containing respiring produce is described. The container includes at least one gas outlet and at least one gas inlet and the method includes the steps of: drawing gas from within the container through a selective membrane element under selected control conditions through the at least one gas outlet; introducing ambient air from outside die container into the container through the at least one gas inlet under selected control conditions to control the relative composition of gases inside the container. Apparatus for containing the goods and for controlling the atmosphere in the container according to the method are also described.
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Package Including A Tray Which Contains a Group of Flanged Containers
The package (1) comprises a cardboard tray (T) with a bottom panel and side panels (31, 32, 33, 34) and a plurality of flanged containers (2) arranged in the tray in a plurality of rows (4a-4f). Each of the containers comprises a body (2a), an opening defined by the body upper face, and an annular flange (5) extending in a plane outwardly from the opening completely around the periphery of the opening. At least in an external row (4a), at the row ends, the flanges (5a) comprise a corner portion (5a) having one of a rounded shape and an oblique shape. The panels of the tray (T) may extend from the bottom panel and include two first side panels (31, 32), two second side panels (33, 34) that extend perpendicularly to the first side panels, and oblique corner panels (35, 36, 37, 38).
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METHOD OF PROCESSING A GRAIN PRODUCT
A method of preparing a shelf-stable processed grain product includes a series of heating and cooling steps performed on a processed grain product having a water activity value of about 0.65 or less. A first heating step takes the grain pieces to a first elevated temperature, which is followed by a first cooling step. The grain pieces are passed to a second heating step to reach a second elevated temperature, followed by a second cooling step. The grain pieces are then passed to a third heating step, after which they are sufficiently soft and pliable for a final forming step such as flaking, bumping, puffing, or the like. This allows grain pieces that are suitable for long term storage, but too brittle for final forming, to be softened for final forming without raising the moisture content to a point that is conducive to mold formation or reduced product quality.
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FEED ADDITIVE COMPOSITION FOR RUMINANTS AND METHOD OF PRODUCING THE SAME
A feed additive composition includes a protective agent, lecithin in an amount of 0.05 to 6% by weight relative to a total weight of the composition, a basic amino acid in an amount of at least 40% by weight and less than 65% by weight relative to the total weight of the composition, and water. A method of producing a feed additive composition includes preparing a molten mixture of at least one protective agent, lecithin and at least one basic amino acid, and solidifying the molten mixture by immersing the molten mixture in water or an aqueous liquid. The protective agent includes hydrogenated vegetable oils and/or hydrogenated animal oils having melting points of greater than 50° C. and less than 90° C.
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System and Method for Packaging
In one embodiment of an apparatus and process for packaging foodstuffs or other materials in a rigid container sealed by a flexible cover, a desired quantity of material to be packaged containing or together with some water or other liquid is placed in the container, the flexible cover is secured on the container so as to leave at least one unsealed opening, the container is heated and/or placed in a partial vacuum to bring the liquid above its boiling point to cause or permit vapor generated by the boiling liquid to expel other gases from the container through the unsealed opening, and the container is sealed while gas or vapor is still flowing out of the container through the unsealed opening.
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BREWING CONTAINER AND LID
The brewing container and lid of the present invention is used for drinking and controllably brewing a beverage. The brewing container and lid includes a container, a lid attachable to the container, and a brewing bag. The container has V-like shaped base, and an upper edge defining an opened end. The lid has an upper side, an opening defined through the upper side for drinking the beverage, and a cup extending away from the upper side. The cup is configured to receive the brewing bag allowing a liquid in the container too steep with a brewing material in the brewing bag. The V-like shaped base enables the container and the lid attached thereto to be placed in at least two separate standing positions being a brewing position when the container is standing on one of first and second angled sides, and a non-brewing position.
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METHOD FOR BREWING AND CHILLING A BEVERAGE
A method for brewing and chilling a brewed beverage such as tea includes brewing the beverage; combining the brewed beverage with a chilling medium; and covering the combined brewed beverage and chilling medium with an air-tight lid assembly to form an airtight seal. The combined brewed beverage and chilling medium may then be agitated. The airtight seal traps vapor generated from the beverage during the chilling, thereby causing the vapor to re-enter the beverage to maintain optimum flavor.
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WINE AERATOR AND METHOD OF AERATING WINE
A wine aerator includes a container having walls bounding an interior compartment. The compartment has an open condition in which a volume of a type of wine to be aerated is admitted to partially fill the compartment, and a closed condition for hermetically sealing the wine in the compartment. The remainder of the compartment contains a volume of air. A plurality of indicators are provided on the container for visually indicating different air/wine volume ratios based on the type of wine in the compartment. An agitator agitates the hermetically sealed wine with a selected one of the ratios for a predetermined time to aerate the wine.
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METHOD FOR PRODUCING AND DEVICE FOR PRODUCING STARTING MATERIAL MILK FOR SKIM MILK
A device for producing a skim milk starting material milk is disclosed. The device includes a first centrifugal separator that separates milk into a cream fraction and a skim milk fraction, a microfilter that separates the skim milk fraction into a permeate and a retentate, a second centrifugal separator that separates the retentate into a clean fraction and a high bacteria content sludge, and a means for returning the clean fraction to the microfilter. The permeate is provided as the skim milk starting material milk.
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FEED ADDITIVE COMPOSITION FOR RUMINANTS AND METHOD OF PRODUCING THE SAME
A food additive composition for ruminants of the dispersion type and a method of continuously producing the same. This food additive composition for ruminants, which contains 40% by weight or more but less than 65% by weight of a basic amino acid and has rumen bypass properties, is formulated into granules in an arbitrary shape which are scarcely classified when added to a silage or another feed. Thus, attempts have been made to develop a method of producing granules by which the milk yield of a lactation cow can be increased. Namely, it is intended to provide a food additive composition for ruminants which contains at least one protecting agent selected from among a hardened vegetable oil and a hardened animal oil having a melting point higher than 50° C. but lower than 90° C., 0.05 to 6% by weight of lecithin, water and 40% by weight or more but less than 65% by weight of a basic amino acid. It is also intended to provide a method of producing a food additive composition for ruminants characterized by comprising solidifying a molten mixture, which comprises at least one protecting agent selected from among a hardened vegetable oil and a hardened animal oil having a melting point higher than 50° C. but lower than 90° C., lecithin and a basic amino acid, by dipping in water.
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System and Method for Cooking Seafood Products
A seafood product cooking system includes a cooking vessel; a sensing module; a control module for measuring a set of cooking vessel parameters and outputting a set of control signals; a processing module for processing at least one signal from the sensing module and issuing control commands to the control module; and a memory module configurable to store a set of cooking process program instructions. A cooking process includes loading the product inside the cooking vessel; creating a negative pressure therein; increasing cooking vessel temperature to a first temperature; pumping in vapour comprising water vapour into the cooking vessel to initiate a process of attaining a second temperature lesser than the first temperature, wherein attaining the second temperature includes dwelling the seafood product at a plurality of intermediate temperatures; and spraying fluid including water on the seafood product to attain a third temperature that is lesser than the second temperature.
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SYSTEMS, APPARATUSES, AND METHODS FOR FORMING AND TEXTURING COMESTIBLE PRODUCT
Systems, apparatuses, and methods for forming and texturing a comestible product are provided. In one aspect a machine includes a product hopper adapted to receive comestible product, and a product forming and texturing assembly. The assembly includes a plate defining a product opening therein, and a texturing unit coupled to the plate and including a plurality of projections extending therefrom into the product opening to form indentations in comestible product positioned in the product opening The machine also includes a knock-out mechanism adapted to engage comestible product positioned in the product opening in order to dislodge the comestible product from the product opening. The assembly is moveable between a first position, in which comestible product is adapted to be introduced into the product opening from the product hopper, and a second position, in which the knock-out mechanism is adapted to engage the comestible product positioned in the product opening.
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FLAVOR ENHANCING AGENT AND FLAVORING COMPOSITION
There are provided a flavor enhancing agent which is capable of selectively enhancing the flavor of a flavoring of interest, as well as a flavoring composition and a drink that contain the agent and which are enhanced in flavor. Specifically, a polymerized catechin is used with a flavoring.
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LIQUID COMPOSITE HIGH-INTENSITY SWEETENER AND PREPARATION METHOD THEREOF
A liquid composite high-intensity sweetener, comprises a sweet substance and a solvent, wherein the sweet substance is one or combination of a plurality of the following components: aspartame, sucralose, acesulfame and neotame; and the solvent comprises water and one or combination of a plurality of the following components: ethanol, propylene glycol, phosphoric acid, citric acid, lactic acid, acetic acid, malic acid, ascorbic acid, glucose acid, tartaric acid, acetate, lactate, citrate, phosphate, sorbic acid, sorbate, benzoic acid and benzoate. In addition, the present invention further claims a method for preparing the liquid composite high-intensity sweetener. The liquid composite high-intensity sweetener not only has sweet taste similar to sucrose and good quality, but also is mixed uniformly without particles remained; the actual requirements of production and consumption are well met.
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Method and Apparatus for Producing Frozen Foam Products
Disclosed are methods and apparatus for forming frozen foam products, including edible products, using air or gases or gas mixtures having an average molecular weight larger than that of air, wherein the products contain bubbles having a reduced average size preferably in a narrow size range.
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DRIED PULP PREPARATION FROM UNPROCESSED RAW MATERIALS
Disclosed is dried fruit or vegetable pulp preparation comprising dried fruit or vegetable pulp and at least one density modifying ingredient. The density modifying ingredient may be selected from the group consisting of complex carbohydrates or humectants.
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NON-ALCOHOL, BEER-TASTE BEVERAGE HAVING IMPROVED FINISH
The present invention aims to provide a non-alcohol beer-taste beverage having a low saccharide content and a low calorie content, and that has an improved finish. The present invention provides a non-alcohol beer-taste beverage having an α acid content in a specific range and a total amount of an extract component(s) in a specific range.
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WATER-SOLUBLE SOYBEAN POLYSACCHARIDES AND MANUFACTURING PROCESS THEREFOR
[Problem] The purpose of the present invention is to provide a natural polymeric emulsifier improved in so-called “emulsifying power”, said natural polymeric emulsifier being capable of forming, even by the addition thereof in a small amount, an oil-in-water emulsion which has a small emulsified particle diameter and a uniform particle size distribution and which rarely suffers from the aggregation or coalescence of emulsified particles even when has undergone heating, long-term storage, aging or the like. [Solution] The purpose can be achieved by using water-soluble soybean polysaccharides which have a methyl ester content of 30% or below relative to the uronic acids and an acetate content of 1 wt % or higher in terms of free acetic acid and relative to the water-soluble soybean polysaccharides. The water-soluble soybean polysaccharides can be manufactured by subjecting raw material water-soluble soybean polysaccharides to methyl ester removal treatment and thereafter acetate-forming esterification treatment.
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