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

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    A system and method for determining the consumption by an infant of beverages produced from capsules in a beverage production machine. Capsule information regarding a plurality of different types of capsules is stored in a server. Further at least one user account including personal information about the infant consuming beverage produced from capsules is stored in said server. A beverage is produced from a capsule and the capsule used therefore by the beverage production machine is identified. The information on the identified capsule is transmitted to the server; such information including at least the date and time the beverage is prepared.

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    The present invention discloses a novel method of creating dough for baked goods, particularly cookies, featuring small amounts of flavoring and texturing additive mixed for an extended period of time with other ingredients such that novel organoleptic properties (flavor and texture or “mouthfeel”) are imparted to the baked goods created from the dough.

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    A method for mass-production butchering of a chuck roll of beef includes: sectioning the chuck roll anterior to and generally parallel to the first rib to separate a neck portion thereof from a remainder thereof; sectioning the remainder into a first portion and a second portion substantially along a natural seam, the first portion comprising rhomboideus, spinalis dorsi, and serratus ventralis muscles, and the second portion comprising multifidus dorsi, complexus, and longissimus dorsi muscles; sectioning the first portion to substantially remove the rhomboideus and the spinalis dorsi therefrom, leaving a denuded serratus ventralis; sectioning the serratus ventralis into a first set of separate portions. The method may further include: sectioning the second portion into a second set of separate portions, each separate portion in the second set including the multifidus dorsi, complexus, and longissimus dorsi muscles.

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    Methods and compositions to temporarily delay the ripening, maturation, senescence and pathogen infection of produce such as fruits, vegetables and ornamental plants are provided. The methods involve the application of a photosynthetic pigment and/or membrane stabilizing chemical (e.g. glycine betaine) to produce which is identified as in need of such delay. Application may be prior to harvest, at or during harvest or post-harvest.

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    Provided is a modular vacuum storage apparatus and method for storing, dispensing, preserving and shipping perishable items.

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    An object of the present invention is to provide a method for drying non-fried noodles for obtaining non-fried noodles that are easily loosened without sticking of noodle strings and excellent in restorability. The present invention includes, as a step of drying non-fried noodles, a step of putting gelatinized noodle strings into a retainer, the retainer having one or more small holes in a bottom surface thereof so as to give a ratio of the total area of the small holes to the area of the bottom surface of the retainer of 30% or less, or having no small hole in the bottom surface, that is, the retainer having an aperture ratio of 0 to 30% and blowing a high-speed air flow, preferably having a wind speed of 50 m/s or higher, from above the retainer toward the noodle strings in the retainer.

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    Wine aerating devices and methods of aerating wine are disclosed. A wine aerating device can include an actuator, a piston movable between first and second positions, a pumping chamber coupled to the piston, and a bubble generating material coupled to the pumping chamber. Upon application and release of a force on the actuator, the piston can move between the first and second positions to inject a metered amount of air from the pumping chamber out through the bubble generating material to generate air bubbles into a container of wine.

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    A kitchen appliance for processing foodstuff comprises a housing, a bowl, a bowl lid, and a bail handle. The bowl is removably mountable onto the housing and comprises an upper rim defining a mouth for selectively receiving a rotatable tool within the bowl. The bowl lid is removably mountable onto the upper rim of the bowl and comprises a top wall and a flange depending downwardly therefrom. The bail handle is pivotably affixed to opposing sides of the housing. The bail handle is pivotable between (1) a disengaged position in which the bowl lid may be removed from the bowl and in which the bowl may be removed from the housing and (2) an engaged position in which the bail handle applies downward pressure on the bowl lid to retain the bowl lid on the upper rim of the bowl and to retain the bowl on the housing.

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    Methods and apparatuses for mixing food are disclosed. In an embodiment, a mixing device includes a housing including a cavity configured to hold an item and at least one cord attached to the housing. The at least one cord is configured to cause the housing to rotate when the at least one cord is pulled in a direction away from the housing. In another embodiment, a method of mixing includes placing an item inside of a housing, rotating the housing in a first direction to create tension, and releasing the tension so that the housing rotates in a second direction and mixes the item.

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    A cooking appliance includes an upper housing having a first heating plate, a lower housing having a second heating plate, and a temperature probe extending through one of the first heating plate and the second heating plate for detecting an internal temperature of a food item.

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    A vacuum cooling device for the cooling of foodstuff, in particular hot bakery products comprises a vacuum chamber (2) containing a product chamber (7) for receiving the foodstuff for its cooling and a separation chamber (28), a vacuum source (3), such as a vacuum pump which is connected to the separation chamber (28) and a vapor condenser (4) for condensation of vapor generated during the cooling process in the product chamber. The vapor condenser comprises a cooling medium in a sump (11) and comprises a vapor introduction element (8, 9, 10) for introducing the vapor into the cooling medium.

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    Disclosed herein include embodiments related to an ultra-high surface area French Fry product extruded from dough by a device and requiring a fraction of the cooking time compared with standard French fries, as well as producing a French Fry product that is crispier than standard French fries.

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    The application relates to a composition comprising from about 2% (w/w) to about 4% (w/w) alkenyl succinic anhydride substituted starch, from about 3% (w/w) to about 8% (w/w) heat-moisture treated wheat flour, from about 5% (w/w) to about 7% (w/w) vegetable oil, and from about 78% (w/w) to about 87% (w/w) of other conventional baking ingredients.

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  • 02/05/15--05:00: OIL/FAT COMPOSITION
  • Provided is a fat or oil composition having high oxidative stability even though containing a large amount of α-linolenic acid, and having suppressed degradation odor and unpleasant odor derived from a rosemary extract at the time of cooking. The fat or oil composition comprises the following components (A), (B), and (C): (A) a fat or oil comprising constituent fatty acids comprising from 15 to 60 mass % of α-linolenic acid; (B) from 0.001 to 0.18 mass % of a rosemary extract; and (C) a dill extract, in which a mass ratio of a content of the component (B) to a content of the component (C), [(B)/(C)], is from 2 to 200.

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    The invention provides methods for making a comestible compositions by producing a mixture comprising from about 20 to about 60% feather, from about 30 to about 65% polyol and from about 0.1 to about 3% feather degradation agent; and heating the mixture to a temperature of from about 120 to about 240° C. under a pressure of from, about 200 to about 1000 psi for a period of from about 2 to about 10 minutes. The invention also provides comestible compositions produced by the methods.

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    A method for the production of an edible expanded dehydrated protein product which comprise submitting the pork skin pellets to a high temperature and pressure inside a sealed chamber and later to a sudden decompression in order to cause the instantaneous evaporation of the water in the pellet and produce a pork crackling having a fat content very similar to the original pellet, which is substantially lower than in the pork crackling produced by traditional methods.

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    A method for mass-production butchering of a beef chuck roll includes locating an anterior side and a posterior side of the chuck roll, and making a first series of cuts into the chuck roll along lines not intersecting the anterior and posterior sides. The first series of cuts form a first set of separate beef portions with increasing weights from initial to final cuts in the first series. The method also includes making a second series of cuts into the chuck roll along lines not intersecting the anterior and posterior sides to form a second set of separate beef portions.

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    A canola protein product having a protein content of at least about 60 wt % (N×6.25) d.b., preferably at least about 90 wt %, and consisting predominantly of 2S canola protein and derived from supernatant from a protein micellar mass settling step is used to provide, at least in part, the protein component of a dairy analogue or plant/dairy blend frozen dessert mix.

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    The invention provides improved methods and compositions comprising phytase and phytic acid. In some embodiments, improved stability of phytase is achieved and employed in such areas as improved animal feed compositions. The phytase and phytic acid are in functional proximity, preferably in a multi-layered granule or a pellet comprising such a multi-layered granule.

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    The present invention discloses a method for producing wheat glutamine peptide using wheat gluten powder as raw material, belonging to the fields of food and biotechnology. The method includes the steps of: performing enzymolysis in two steps using Alcalase and papain with the wheat gluten powder as raw material, to obtain the wheat glutamine peptide with components with molecular weight of less than 1000 Da being more than 90%, characteristic glutamine peptide segment glutamine-arginine-glutamine (Gln-Arg-Gln, QRQ) content being more than 2.0% and glutamine content being up to 23.54% by treating the enzymatic hydrolysate by centrifugation, ultrafiltration, concentration, spray drying, etc. The produced glutamine peptide can be used as functional nutrition composition ingredient in the development and production of ordinary foods, health foods and medicines.

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