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USPTO Class 426 Food or edible material: processes, compositions, and products

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    The invention proposes a portion capsule for producing a beverage, having a capsule body with a capsule base and a filling side, with a cavity for accommodating a pulverulent or liquid beverage base being formed between the capsule base and the filling side, with a filter element being arranged between the beverage base and the capsule base, and with the filter element comprising a non-woven which is arranged in the region of the capsule base.

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    A cultivated Oryza sativa plant is provided. The cultivated Oryza sativa plant has a partially or fully multiplied genome being at least as fertile as a diploid Oryza sativa plant isogenic to said genomically multiplied Oryza sativa plant when grown under the same conditions.

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  • 01/08/15--05:00: KITCHEN UTENSIL
  • A combination grating and juicing apparatus comprising a bowl-shaped combination grater and juicer, a receptacle for containing grated and juiced food products, and a pressure applicator. The concave surface is a grater with a plurality of cutting edges, and the convex surface is a juicer with a plurality of ridges. The combination grater and juicer fits onto the receptacle in two positions: a grating position in which the grating surface is accessible, and a juicing position in which the juicing surface is accessible. Apertures in the combination grater and juicer allow for grated and juiced food products to pass through the grater and juicer and into the receptacle. The pressure application is used for grating, and fits onto the combination juicer and grater, where it may be rotated to apply pressure to food products so as to grate them against the cutting edges of the grating surface.

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  • 01/08/15--05:00: FOOD STERILIZATION METHOD
  • A food sterilization method combines membrane filtration with a high pressure process or a heating process. The disclosed method makes it possible for large scale commercialization of non-chemical, non-destructive food product sterilization. The food product thus processed retains its natural flavor and nutritional value with extended shelf life.

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    A molding and cooking apparatus for pieces of stuffed product such as cooked hams, which includes one or more molding cavities long enough so that more than one piece of stuffed product can be introduced in the same molding cavity, inserting separators which help to shape the ends of the pieces of vacuum stuffed product, both ends of the cavities are open and are sealed during product cooking, which permits a quick discharge of the already cooked and cooled pieces when the cavities bottoms are unsealed, and permits the product to fall because of gravity onto a collecting tray, likewise a procedure is revealed on the efficient use of this apparatus herein disclosed.

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    A method and an apparatus for producing baked goods in a predefined shape are described, wherein a piece of dough is baked in a closed mold cavity (5) after a rising in direct succession with heat supply, wherein the piece of dough completely fills up the mold cavity (5) with a gas displacement during the baking. To ensure advantageous baked products, it is proposed that the piece of dough, with implementation of a finely-structured crust, be applied to the gas-tight mold wall which delimits the mold cavity (5), and the gas be discharged from the mold cavity (5) in the region of depressions (8) provided in the mold wall (7), which define protrusions of the baked good projecting beyond a surface region and into which the gas is displaced by the oven rising of the piece of dough.

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    Repeated attempts have been made to produce low-calorie pasta that has the characteristics of conventional pasta. According to the invention, the aim is achieved using a dough made of durum wheat flour, or oat bran, microcellulose, polysaccharides, oil, an emulsifier and water. Any kind of pasta is formed from the dough and dried during a special heating cycle. According to the method, an initial water content of the produced pasta of approximately 90 wt. % in relation to the quantity of flour is reduced to a water content of 10.5 to 13 wt. %. The finished products have a good shelf life and cooking firmness. The calorific value is more than 40% lower than that of conventional pasta. The pasta produced as per the invention is suitable in particular for diets and, in a gluten-free variant, also for gluten-intolerant individuals.

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    According to the present invention, an encased mousse-form solid food is provided. The encased mousse-form solid food includes a container with an opening, a mousse-form solid body contained inside the container, a viscous liquid contained inside the container and covering a circumference of the mousse-form solid body, and a lid attached to the opening of the container. The mousse-form solid body has a hardness of 1.0×104 N/m2 or more and 5.0×104 N/m2 or less. The viscous liquid has a viscosity of 0.5 Pa·s or more and 10.0 Pa·s or less.

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  • 01/08/15--05:00: CHEESE-LIKE FOOD ARTICLE
  • The present invention aims at providing a cheese-like food product, which has mechanical processing adaptability such as shreddability, is easily melted by heat treatment, and maintains a soft edible texture even after it is cooled down. The inventors of the present invention discovered that a cheese-like food product, which includes acid-treated starch; fat-and-oil, which includes a solid fat content (SFC) of 45 wt % or higher at 10° C. and an SFC of 20 wt % or higher at 20° C.; and a protein in an amount of 10 wt % or less can satisfy the above criteria and thereby completed the present invention.

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    Heating an oil from a plant or animal while supplying oxygen at a dissolved oxygen supply speed of not less than 0.058 mg/L/min to the oil from plant or animal is a convenient production method of a material for food or drink, which is capable of imparting an aroma and/or a flavor, which are/is mellow and rich in variety, to a food or drink.

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    The present invention relates to oil-containing meat-based products, preferably products made of finely or/and coarsely comminuted meat or minced meat, which exhibit exceptional stability. Moreover, the present invention pertains to a process for preparing said oil-containing meat-based products, comprising a simultaneous addition of oil and aqueous medium to a meat preparation, preferably in a multi-step mode. The invention further relates to meat-based products, obtainable by that process.

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    A fresh potato preservative and method of using the preservative for fresh cut potatoes that significantly extend the shelf life of fresh cut potatoes are provided. The fresh potato preservative preserves the texture, flavor, appearance, and color of the fresh potatoes, particularly exposed surfaces of the fresh potatoes that have been cut, in particular by reducing oxidation of the exposed cut surfaces of the potatoes. The preservative includes the ingredients of sodium chloride, citric acid, ascorbic acid, calcium chloride, sodium acid pyrophosphate, potassium sorbate and a protein-based composition.

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    Nutritive proteins are provided. In some embodiments the nutritive proteins comprise a first polypeptide sequence comprising a fragment of a naturally-occurring nutritive protein. In some embodiments the fragment comprises at least one of a) an enhanced ratio of branch chain amino acid residues to total amino acid residues present in the nutritive protein; b) an enhanced ratio of leucine residues to total amino acid residues present in the nutritive protein; and c) an enhanced ratio of essential amino acid residues to total amino acid residues present in the nutritive protein. In some embodiments, the fragment comprises at least one of a) a ratio of branch chain amino acid residues to total amino acid residues present in the nutritive protein; b) a ratio of leucine residues to total amino acid residues present in the nutritive protein; and c) a ratio of essential amino acid residues to total amino acid residues present in the nutritive protein, that is equal to or greater than the corresponding ratio present in a benchmark protein such as whey, egg or soy protein. Also provided are nucleic acids encoding the proteins, recombinant microorganisms that make the proteins, methods of making the proteins using recombinant microorganisms, compositions that comprise the proteins, and methods of using the proteins, among other things.

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    The invention provides a process of producing Rubusoside from steviol glycosides of Stevia rebaudiana plant. The process is useful for producing high purity Rubusoside with purity greater than 95% (dry basis). High purity rubusoside is useful as in combination with other caloric and non-caloric sweeteners as well as non-caloric sweetener in various food and beverage compositions. The high purity rubusoside is useful as non-caloric sweetener in edible and chewable compositions such as any beverages, confectionaries, bakeries, cookies, chewing gums, and alike.

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    A cultivated Sorghum plant having a partially or fully multiplied genome being at least as fertile as a diploid Sorghum plant isogenic to the genomically multiplied Sorghum plant when grown under the same conditions. Also provided are methods of generating and using same as well as products generated therefrom.

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    Disclosed is a marking for an article, item or substrate. The marking comprises a printable code, at least a part of which is covered by a chiral liquid crystal polymer (CLCP) layer, and further preferably including an intermediate layer including a distribution of flakes, to provide readable information of at least two different types on the article.

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    The present invention provides an agent for enhancing aroma intensity and/or aroma quality of a flavor composition to be added to a food, drink, pharmaceutical product, oral care product, or the like, the agent comprising γ-aminobutyric acid and naringenin, as well as a method for enhancing aroma intensity and/or aroma quality of the flavor composition.

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    Described herein is an edible coating for food products in which the coatings comprises a polysaccharide cross-linked with a cross-linking agent solution. Also described herein are methods for coating food products and forming clusters of food products. The use of the edible coating for extending the shelf-life of food products is also described.

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    The embodiments disclose a supplement and medication cultivated plant delivery system including using a cultivation system for cultivating integrated enriched food products including fruits, produce and aquatic species and animal feeds, controlling and testing the cultivation system environment including an aqua cultivation media, incorporating a controlled feed system to raise aquatic species and animals using integrated enriched food products feeds, harvesting cultivated integrated enriched food products and cultivated integrated enriched food products feed raised aquatic species and animals, delivering the cultivated integrated enriched food stuffs to markets for providing alternative cultivated integrated enriched food stuffs to prevent and treat health conditions on a long-term sustainable basis, and empowering people to improve their health conditions while simply eating cultivated integrated enriched food stuffs in their daily regimen of eating.

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    Method for producing condensed iron (III) phosphate, in which a) an aqueous solution containing Fe2+ ions is produced, in which oxidic iron (II), iron (III) or mixed iron (II, III) compounds selected from among hydroxides, oxides, oxide hydroxides, oxide hydrates, carbonates and hydroxide carbonates are introduced together with elementary iron into an aqueous medium containing phosphoric acid, wherein Fe2+ ions are dissolved and Fe3+ with elementary Fe (in a comproportionation reaction) is reacted to dissolved Fe2+, b) separating solid material from the phosphoric acid aqueous Fe2+ solution, c) adding an oxidizer to the phosphoric acid aqueous Fe2+ solution to oxidise iron (II) in the solution, d) adding polyphosphate in the form of polyphosphoric acid or salts thereof as solid material or aqueous solution after completion of the oxidation reaction to precipitate condensed iron (III) phosphate, and e) separating the precipitated condensed iron (III) phosphate solution and resulting product.

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