A method of manufacturing an edible article, namely a fried product such as popcorn infused with various flavorings, and more particularly, to methods of making fried products infused with various flavorings.
METHOD AND EDIBLE ARTICLE OF MANUFACTURE
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NOVEL SUBSTITUTED CYCLOHEXANE COMPOUNDS
The presently disclosed subject matter is directed to novel compounds of Formula I, Formula II, and Formula III, and stereoisomers thereof, and flavor compositions comprising the novel compounds.
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GROOVED NOODLE
A grooved noodle includes a noodle string a cross section of which has a parallelogrammic or rectangular basic contour, two grooves extending along the noodle string are provided at symmetrical positions with respect to a center of the cross section of the noodle string, in the cross section of the noodle string, each groove has a pair of first sides that face each other and extend from an opening plane of each groove toward an inside of the noodle string, and a pair of second sides that respectively extend from ends of the first sides in bending directions so as to come closer to each other and are interconnected to form a terminal end of each groove, and a distance from the terminal end to the opening plane of each groove is larger than ½ of a width of the noodle string in a grooving direction.
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METHOD FOR MANUFACTURING A POWDER OF SERUM EXTRACTED FROM GREEK STYLE YOGURT
A method of making a powder of serum extracted from a Greek style yogurt is disclosed. The total solids concentration of the serum is increased to at least 35% by weight to produce a concentrated serum. The concentrated serum is crystallized by adding lactose crystals whose average size is less than 100 microns. The crystallized serum is then spray dried to produce a serum powder. The resulting powder is non-hygroscopic, less likely to form lumps in storage, retains the initial characteristics of the serum and is of sufficiently high quality to be fit for human consumption.
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EFFERVESCENT BEVERAGE PRODUCT AND METHOD RELATING TO SAME
Provided are a sparkling beverage product exhibiting excellent foam properties, and a method related thereto. A sparkling beverage product according to the present invention includes: a sparkling beverage; and a container for holding the sparkling beverage, in which: an empty portion inside the container is filled with carbon dioxide gas and nitrogen gas so that the following condition (a) or (b) is satisfied: (a) a pressure of the carbon dioxide gas is 200 kPa or more, and a ratio of a pressure of the nitrogen gas to the pressure of the carbon dioxide gas is 0.5 or more; or (b) a pressure of the carbon dioxide gas is 170 kPa or more and less than 200 kPa, and a ratio of a pressure of the nitrogen gas to the pressure of the carbon dioxide gas is 1.0 or more.
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COMPOSITION AND METHOD FOR MANUFACTURING CLEAR BEVERAGES COMPRISING NANOEMULSIONS WITH QUILLAJA SAPONINS
A method of making a clear beverage concentrate, which contains a nanoemulsion of a liquid flavour oil in an aqueous phase, including the emulsification of the flavour oil into water in the presence of an emulsifier, which emulsifier consists of at least 5% by weight quillaja saponins, optionally containing at least one other emulsifier, characterised in that, prior to emulsification, the pH of the aqueous phase is adjusted to 4.0 maximum. The method allows the preparation of beverages that not only are crystal-clear, but which also have substantially more of the full flavour of the original flavour oil.
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SOLUTION CONTAINING COMPONENTS OF STARTING PLANT RAW MATERIAL, BEVERAGE, AND METHOD RELATING THERETO
Provided are a plant raw material liquid and a beverage that are reliably prevented from containing an alcohol and have excellent flavor, and a method related thereto. A method according to the present invention includes bringing a first plant raw material liquid into contact with inactivated yeast to produce a second plant raw material liquid to be used for production of a beverage. The method may also further include producing the beverage using the second plant raw material liquid.
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METHOD FOR PRODUCING FAT AND OIL COMPOSITION
Provided is a production method which can produce, with a high yield, a fat or oil composition containing a diacylglycerol at a high content and having a favorable external appearance at room temperature. Specifically, provided is a production method for a refined fat or oil composition, comprising the following steps (1) and (2): (1) a step of adding a polyglycerin fatty acid ester having an average polymerization degree of glycerin being 20 or more to a fat or oil composition containing 50 mass % or more of diacylglycerol, followed by cooling; and (2) a step of separating a crystal precipitated in the step (1) from a liquid portion.
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Method for Processing Crustaceans to Produce Low Fluoride/Low Trimethyl Amine Products Thereof
The present invention contemplates the creation of a low fluoride crustacean oil processed from a phospholipid-protein complex (PPC) formed immediately upon a crustacean (i.e., for example, krill) catch. Further, the crustacean oil may also have reduced trimethyl amine and/or trimethyl amino oxide content. The process comprises disintegrating the crustaceans into smaller particles, adding water, heating the result, adding enzyme(s) to hydrolyze the disintegrated material, deactivating the enzyme(s), removing solids from the enzymatically processed material to reduce fluoride content of the material, separating and drying the PPC material. Then, using extraction with supercritical CO2 or supercritical dimethyl ether, and/or ethanol as solvents, krill oil, inter alia, is separated from the PPC. In the extraction the krill oil can be separated almost wholly from the feed material.
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Biomass feed and fuel pellets
Pellet compositions derived from agricultural combustible biomass and oil-retaining seed mash are described. A lubricant such as glycerol or glycerin may also be included to increase pelletability and increase the BTU/lb of the pellets. The components used for making the pellets are byproducts of biofuel production and typically have little economic value. Pellet composition advantageously include the use on material derived from Camelina plants as the combustible biomass and seed mash. Methods of making the pellets are also disclosed.
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Almond Pâté
The invention discloses a vegan Almond Pâté made with almonds, olives, vinegar, water, oil, garlic, white pepper, and black pepper. This invention provides a healthy and delicious alternative with very similar consistency and satiety factor as traditional liver pate.
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Process for Preparing Animal Feed
A method for the manufacture of animal feed supplement, typically a low moisture block (a vitreous/glassy block of carbohydrate comprising additives therein). The method comprises processing a carbohydrate-containing liquid composition to induce cracking and evaporation and thereby form a concentrated liquid composition; and solidifying the concentrated liquid composition to form the animal feed supplement. The carbohydrate-containing liquid composition is processed by continuously feeding the carbohydrate-containing liquid composition into a first (input) end of a thin film processor, subjecting the carbohydrate-containing liquid composition to cracking and evaporation within the thin film processor and continuously removing the concentrated liquid composition from the second (output) end of the thin film processor.
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POLYPEPTIDES HAVING ALPHA-AMYLASE ACTIVITY AND POLYNUCLEOTIDES ENCODING SAME
The present invention provides isolated polypeptides having alpha-amylase activity catalytic domains, carbohydrate binding domains and polynucleotide encoding the polypeptides, catalytic domains or carbohydrate binding domains. The invention also provides nucleic acid constructs, vectors, and host cells comprising the polynucleotides as well as methods of producing and using the polypeptides, catalytic domains or carbohydrate binding domains.
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SWEET FLAVOR MODIFIER
The present invention includes compounds having structural formula (I), or salts or solvates thereof. These compounds are useful as sweet flavor modifiers. The present invention also includes compositions comprising the present compounds and methods of modulating the sweet taste of compositions.
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WHEAT CULTIVAR WB-DEUCECL+
The invention relates to the wheat cultivar designated WB-DeuceCL+. Provided by the invention are the seeds, plants and derivatives of the wheat cultivar WB-DeuceCL+. Also provided by the invention are tissue cultures of the wheat cultivar WB-DeuceCL+ and the plants regenerated therefrom. Still further provided by the invention are methods for producing wheat plants by crossing the wheat cultivar WB-DeuceCL+ with itself or another wheat cultivar and plants produced by such methods.
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WHEAT CULTIVAR WB9112
The invention relates to the wheat cultivar designated WB9112. Provided by the invention are the seeds, plants and derivatives of the wheat cultivar WB9112. Also provided by the invention are tissue cultures of the wheat cultivar WB9112 and the plants regenerated therefrom. Still further provided by the invention are methods for producing wheat plants by crossing the wheat cultivar WB9112 with itself or another wheat cultivar and plants produced by such methods.
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WHEAT CULTIVAR WB9518
The invention relates to the wheat cultivar designated WB9518. Provided by the invention are the seeds, plants and derivatives of the wheat cultivar WB9518. Also provided by the invention are tissue cultures of the wheat cultivar WB9518 and the plants regenerated therefrom. Still further provided by the invention are methods for producing wheat plants by crossing the wheat cultivar WB9518 with itself or another wheat cultivar and plants produced by such methods.
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WHEAT CULTIVAR WB6341
The invention relates to the wheat cultivar designated WB6341. Provided by the invention are the seeds, plants and derivatives of the wheat cultivar WB6341. Also provided by the invention are tissue cultures of the wheat cultivar WB6341 and the plants regenerated therefrom. Still further provided by the invention are methods for producing wheat plants by crossing the wheat cultivar WB6341 with itself or another wheat cultivar and plants produced by such methods.
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WHEAT CULTIVAR WB6121
The invention relates to the wheat cultivar designated WB6121. Provided by the invention are the seeds, plants and derivatives of the wheat cultivar WB6121. Also provided by the invention are tissue cultures of the wheat cultivar WB6121 and the plants regenerated therefrom. Still further provided by the invention are methods for producing wheat plants by crossing the wheat cultivar WB6121 with itself or another wheat cultivar and plants produced by such methods.
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WHEAT CULTIVAR WB1977
The invention relates to the wheat cultivar designated WB1977. Provided by the invention are the seeds, plants and derivatives of the wheat cultivar WB1977. Also provided by the invention are tissue cultures of the wheat cultivar WB1977 and the plants regenerated therefrom. Still further provided by the invention are methods for producing wheat plants by crossing the wheat cultivar WB1977 with itself or another wheat cultivar and plants produced by such methods.
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