The present invention is an electric liquid extractor machine that is designed to carry out operations such as centrifuging, draining or extracting of liquids and a method of use thereof. The basic structure of the machine is comprised of a rigid assembly including at least one body and an interior base, a movable assembly including at least one motor element, a drive shaft and a perforated basket, and a movable cover for the passage of products to the interior of the machine. The union between the rigid assembly and the movable assembly is done by means of anti-vibration or flexible anchors. The machine may also include vibration sensors to detect the vibrations of the machine, and an emergency brake that may be activated should the vibrations exceed some predetermined safety threshold level. The present invention also includes a method of use of a machine of the aforementioned type.
ELECTRICAL MACHINE FOR EXTRACTING LIQUIDS AND METHOD OF USE THEREOF
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PROCESS AND DEVICE FOR PRODUCTION OF DAIRY PRODUCTS, ESPECIALLY MILK FOAM
A process for producing milk foam includes pumping milk through a milk line with a milk pump having an adjustable speed for adjusting the capacity of the milk pump. Milk from the milk line and air are mixed inside a first mixing chamber to produce a milk foam. Properties of the milk foam, including a consistency of the milk foam, are a function of the speed of the milk pump. A device for producing the milk foam includes a milk container; an outlet; a milk line connected between the milk container and the outlet; a first mixing chamber installed in the milk line to mix milk and air to produce milk foam; and a milk pump having an adjustable speed coupled into the milk line.
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METHOD DEVICE FOR MAKING A FRUIT JUICE AND A CORRESPONDING CONTAINER
Method for making a fruit juice and a container for said juice comprising the steps of:—procuring a fruit (9) comprising an outer rind (91) and containing pulp (92) inside it, said rind (91) externally delimiting an imaginary internal space (94) containing said pulp (92);—making a first hole (93) through the rind (91);—inserting a tool (30) through the first hole (93) into said imaginary space (94);—moving said tool (30) relative to the pulp (92) within the imaginary space (94) transforming the pulp (92) at least partly into juice, said juice being positioned within the imaginary space (94) delimited by the rind (91), said rind (91) acting as a container for the juice;—extracting said tool (30), the juice being substantially inside the rind (91) during the step of extracting the tool (30).
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APPARATUS AND METHOD FOR MOLDING AND CHILLING CHEESE
Pasta filata cheese, such as mozzarella and provolone, is molded and chilled by delivering the warm, plastic cheese through a cheese inlet port into a plurality of molds at an inlet station. A fluid, such as chilled water, is circulated around the molds to cool the pasta filata cheese therein. After cooling to some degree, force is applied to the upper surface of the cheese in each mold to prevent a depression from forming in that surface. Thereafter upon cooling for a desired amount, the pasta filata cheese is ejected from the plurality of molds at an outlet station.
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DEVICE FOR PRODUCING MILK FOAM
A device for processing milk foam for use in an automatic hot and/or cold beverage machine includes a milk pump to pump the milk foam, and a secondary processing device coupled to the milk foam pump to change the consistency of the milk foam. The secondary processing device includes a homogenizer to break up and distribute air bubbles in the milk foam. The homogenizer has a reducing region including a plurality of impact bodies arranged to define a channel labyrinth through which the milk foam is flowable. Additionally, there is provided a process for homogenizing milk foam utilizing the above device, includes steps of a) impacting divided partial flows of the milk foam with the impact surfaces to divide the air bubbles of the milk foam; and b) mixing the divided partial flows with the divided air bubbles together to form new partial flows.
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PRESSURIZED OVEN ASSEMBLY
A pressurized oven is provided having a fully sealed cavity, reduces heat lost, shortens cooking time and saves energy of oven operation. The pressurized oven includes a cavity component, a door assembly, heating elements and a control system that includes a relief valve on top of the cavity. The relief valve includes a valve weight and a venting stub, wherein the valve weight sits on the top of the venting stub. The valve weight disposed on top of the venting stub remains closed and the gas is not released when the pressure is not sufficient to lift the valve weight. When the pressure inside the oven is sufficient to lift the valve weight, the valve weight block is lifted to open the valve, the gas is released and the pressure is decreased. Once the pressure becomes less than the valve weight, the valve closes and gas is no longer released.
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COOKING APPARATUS
A cooking apparatus includes a cavity unit having a cooking chamber therein; a door on the cavity unit, opening and closing an opening of the cavity unit; a heater in at least one of upper, rear and lower parts of the cavity unit, generating hot air to be supplied to the cooking chamber; a cooking container including a housing unit which has an entrance through which hot air enters, and a support unit on the housing unit and on which one or more cooking objects to be cooked by the hot air are placed; and an agitation unit configured to directly contact the cooking object(s) placed on the cooking container, and mix or turn the cooking object.
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WATER-BATH OVEN, AND A SYSTEM AND METHOD FOR HEATING FOOD
The present invention relates to improvements for water-bath cooking and heating food. In particular, the present invention provides a new apparatus and method of heating a water-bath oven 1 that is both environmentally friendly and economical. The present invention includes a liquid water circulation system for conveying liquid water from a separate heat source to a heat transfer element 7 comprising a helically coiled pipe 7 in contact with an exterior surface of a cooking vessel 3, to transfer heat from the liquid water within the helically coiled pipe 7 to water and food within the cooking vessel 3.
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CONFECTIONERY PRODUCTS CONTAINING TEXTURING AGENTS
The present invention relates to a confectionery product containing 60 to 90% w/w polydextrose and at least two texturing agents, preferably gelatin and xanthan gum and/or locust bean gum. More preferably the gummy confectionery product comprises polydextrose, gelatin, xanthan gum, locust bean gum and stevia.
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HYDRATED FAT COMPOSITIONS AND DOUGH ARTICLES
Disclosed are hydrated fat compositions comprising a water-in-oil emulsion comprising (a) a continuous phase comprising: a solid fat comprising a fully-hydrogenated vegetable oil, a stearine fraction of a vegetable oil, or a mixture thereof, in an amount ranging from about 5 wt. % to about 40 wt. % of the hydrated fat; and a low trans-fat liquid vegetable oil in an amount ranging from about 20 wt. % to about 80 wt. % of the hydrated fat composition; (b) a dispersed phase comprising water in an amount ranging from about 5 wt. % to about 60 wt. % of the hydrated fat composition; and (c) an emulsifier.
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METHOD FOR PRODUCING COOKED AND FROZEN PASTA
Cooked and frozen pastas which can be stored in a frozen state for a long time and which retain good appearance and texture comparable to freshly boiled fresh pastas even after being thawed are provided. A method for producing the cooked and frozen pastas, comprising the steps of boiling fresh pastas obtained by extruding dough into pasta noodles at a pressure of from 80 kgf/cm2 to 200 kgf/cm2, bringing the resulting boiled pasta into contact with a liquid comprising an oil or fat having a melting point of 10° C. or less, and then freezing the pasta which has been brought into contact with the liquid.
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QUARK MASS HAVING IMPROVED FLAVOUR PROPERTIES
A quark mass having improved flavour properties is proposed, which can be obtained by (a) subjecting untreated milk to a heat treatment and separating off the cream,(b) subjecting the skimmed milk thus obtained to ultrafiltration and/or reverse osmosis and thereby producing a first retentate R1, which contains a dairy-protein concentrate, and a first permeate P1,(c) subjecting the first permeate P1 to nanofiltration and thereby producing a second retentate R2, which contains alkali salts, and a second permeate P2,(d) optionally subjecting the second permeate P2 to alkaline demineralisation and thereby producing a third retentate R3, which contains phosphate salts, and a third permeate P3,(e) the third permeate P3 or respectively the second permeate P2 being combined with the retentate R1 to produce an unacidulated quark mass, and(f) subjecting the mixture thus obtained to a heat treatment until it is denatured, and finally(g) adding starter cultures and rennet to the denatured product, and optionally(h) bringing the quark mass thus obtained to a defined dry mass- and protein content after fermentation is complete.
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Restructured Natural Protein Matrices
Methods as can be used in the preparation of one or more dairy, dairy analog and cheese products from a range of proteinacous starting materials, such methods comprising protein modification and protein restoration or protein restructure.
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Method for Producing Non-Dairy Coffee Creamer with Enhanced Milk Flavor and Taste Containing Milk or Skim Milk and Having Stability in Feathering
A method of producing non-dairy coffee creamer, includes a sterilizing process (process 1) for sterilizing milk or skim milk, a cooling process for cooling the sterilized milk obtained from process 1 (process 2), a vacuum evaporating process for pre-heating and then vacuum evaporating the cooled milk obtained from process 2 (process 3), a mixing and homogenizing process for mixing and homogenizing the evaporated milk obtained from process 3, a source material for non-dairy coffee creamer, a milk protein concentrate powder and a milk calcium under atmospheric pressure or vacuum pressure (process 4), and a drying process for drying the homogenized mixture obtained from process 4 (process 5), and a non-dairy coffee creamer produced by using the method.
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CONCENTRATED HUMAN MILK FORTIFIER LIQUID
Disclosed are concentrated, liquid, human milk fortifier compositions comprising from protein, carbohydrate and fat. The concentrated compositions are formulated for addition to human milk and are especially useful for providing nutrition to preterm infants in neonatal intensive care units or similar other institutional settings.
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Method for extracting coffee liquid and extraction solvent for extracting coffee liquid
A method of extracting a coffee liquid includes the step of extracting crashed coffee beans using an extraction aqueous solution containing a fruit sugar condensation compound formed of a plurality of fructose molecules through condensation.
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NON-ALCOHOL, BEER-TASTE BEVERAGE HAVING HIGH RATIO OF MONOSACCHARIDES AND DISACCHARIDES
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 a snappiness. The present invention provides a non-alcohol beer-taste beverage having a total amount of an extract component(s) in a specific range, and comprising a monosaccharide(s), a disaccharide(s), and a trisaccharide(s) at a specific saccharide composition.
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COMPOSITIONS HAVING AN OIL-IN-WATER DISPERSION OF SUBMICRON PARTICLES TO ENHANCE FOODS AND BEVERAGES
A composition having an oil-in-water dispersion with enhanced stability is provided. The oil-in-water dispersion has particles of a hydrophobic agent with an average particle size between about 100 to about 999 nm, where the distribution of particle sizes are a monodispersity about the average particle size, and the negative charge on the particles generates a force of repulsion that exceeds the force of coalescence among the particles of the hydrophobic agent in the oil-in-water dispersion. A method for applying the composition to a food and/or beverage is also provided. The submicron average particle size, dispersity, and force of repulsion of the particles in the dispersion increase the extent of penetration and accelerate diffusion of the particles of the hydrophobic agent throughout a water phase of a food or beverage, to enhance the physical, chemical, nutritional and/or sensory properties of the food or beverage, and to prevent freezer burn.
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Treatment of Cellulosic Material and Enzymes Useful Therein
The present invention relates to the production of sugar hydrolysates from cellulosic material. The method may be used e.g. for producing fermentable sugars for the production of bioethanol from lignocellulosic material. Cellulolytic enzymes and their production by recombinant technology is described, as well as uses of the enzymes and enzyme preparations.
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USE OF A DITHIINO-TETRACARBOXAMIDE FOR THE PROTECTION OF HARVESTED PRODUCTS AGAINST PHYTOPATHOGENIC FUNGI
The present invention relates to methods for the protection of harvested fruits, cutflowers or vegetables against decay caused by certain storage diseases or disorders expressed in storage conditions, which fruits, cutflowers or vegetables have been treated pre-harvest with dithiino-tetracarboximides for formula (I). In particular the invention relates to the application of dithiino-tetracarboximides of formula (I) before harvest to protect harvested fruit, cutflowers or vegetables against phytopathogenic fungi.
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