One embodiment of the present invention is a method for making a beverage, such as an alcoholic or non-alcoholic beer, the method comprising performing a first fermentation step using a first set of fermentation ingredients to create a first fermented solution; removing a first collection of alcohol and aromatics from the first fermented solution to create a first de-alcoholized solution; adding a second set of fermentation ingredients to the first de-alcoholized solution; performing a second fermentation step using the second set of fermentation ingredients in the first de-alcoholized solution to create a second fermented solution; creating a beverage, wherein creating the beverage comprises using the second fermented solution and at least a portion of a previous collection of alcohol and aromatics.
METHOD OF MAKING ALCOHOL CONCENTRATE
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SLICED, GRATED OR SHREDDED CHEESE AND METHOD FOR THE PRODUCTION THEREOF
The invention is concerned with a method for producing a sliced, grated or shredded cheese, wherein the cheese is of the semi-hard or hard type and wherein said cheese is prepared with a starter culture comprising polysaccharide producing lactic acid bacteria. The cheese preferably has a reduced fat content. The sliced or grated cheese advantageously has a reduced tendency to stick or lump together.
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Protein Recovery
A process for recovering a proteinaceous material from a fermentable organic material, comprising: (i) forming an aqueous mixture of a fermentable organic material and a fermentation agent capable of fermenting the organic material to produce ethanol, wherein the organic material is a vegetable material containing protein; (ii) fermenting the aqueous mixture to produce ethanol; (iii) recovering from the fermented aqueous mixture an ethanol stream which is rich in ethanol and a co-product stream comprising unfermented organic material, fermentation agent and an aqueous solution of dissolved solids in water; (iv) subjecting the co-product stream to a first separation stage to recover a first stream rich in the unfermented organic material and a second stream rich in the fermentation agent suspended in the aqueous solution; and (v) subjecting the first stream to a protein recovery step in which at least part of the fibre in the unfermented organic material is separated from the unfermented organic material to provide a protein rich material and a residual fibre containing less protein than the rich material.
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METHOD OF PRODUCING A LIPOLYTIC ENZYME
The present invention provides a transformed or transfected Trichoderma reesei cell comprising one or more of: (i) at least one heterologous nucleotide sequence encoding a lipolytic enzyme comprising an amino acid sequence shown as SEQ ID NO: 1 or SEQ ID NO: 2, (ii) at least one heterologous nucleotide sequence encoding a lipolytic enzyme wherein the nucleotide sequence comprises the nucleotide sequence shown as SEQ ID NO: 3 or SEQ ID NO: 4, or (iii) at least one heterologous nucleotide sequence encoding a lipolytic enzyme wherein the nucleotide sequence comprises the nucleotide sequence which hybridizes to SEQ ID NO: 3 or SEQ ID NO: 4 or a nucleotide sequence which is at least 40% sequence identity to SEQ ID NO: 3 or SEQ ID NO: 4; and culturing the cell under conditions to allow for expression of said heterologous nucleotide sequence(s) encoding said lipolytic enzyme.
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Endurance sports drink utilizing tapioca starch
A sports drink mixture for making a sports drink that remains palatable while providing nutritional and energy benefits without causing negative physiological responses in the human body includes compositions of: tapioca starch, further including compositions of unprocessed and pregelatinized tapioca starch; bromelain; natural flavors; citric acid; vitamin E oil; stevia; potassium phosphate; sodium citrate; magnesium chloride; ascorbic acid; niacinamide; d-calcium pantothenate; pyridoxine hydrochloride; riboflavin; thiamine hydrochloride; folic acid; biotin; and cyanocobalamin. A sports drink includes compositions of the sports drink mixture with an aqueous liquid.
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DISPOSABLE SINGLE USE BEVERAGE PACKAGE
A beverage brewer having a cartridge for placement of a disposable single use filter basket filled with beverage grounds. The filter basket includes a plastic frame having a bottom, a plurality of ribs, and a top rim that define a plurality of openings covered by a non-woven or woven plastic filter material. The basket filled with beverage grounds is enclosed with a film cover. The inlet probe of the brewer pierces the cover and admits a heated liquid into the beverage grounds, and creates a brewed beverage that flows through the filter material and exits an opening in a bottom portion of the cartridge.
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METHOD FOR MAKING SPITCHCOCK-LIKE FISH MEAT PASTE PRODUCT
The present invention is related to a fish meat paste product that is soft and highly preferable like the meat of eel in terms of mouth feel and flavor, and a method for making the fish meat paste product. In some embodiments, provided are a spitchcock-like fish meat paste product, comprising: an upper layer, the upper layer comprising fish meat, glucomannan, salt, transglutaminase, an alkaline agent, cooking oil or avocado paste, and spitchcock sauce; and a lower layer, the lower layer comprising fish meat, glucomannan, salt, transglutaminase, an alkaline agent, cooking oil or avocado paste, spitchcock sauce, and squid ink, as well as a method for making the same.
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METHOD AND COMPOSITION
A method of making an encapsulated flavour, comprising the steps of (i) emulsifying the flavour;(ii) spraying the emulsifier flavour on to a dry blend of hydrocolloid and unhydrolysed pea protein under conditions of high shear; and(iii) continuing the shearing until the resulting particles have reached the desired size. The flavour is free of gelatin and may be used in consumable products in which the presence of gelatin is undesirable.
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SYSTEM AND METHOD OF MONITORING AND ADJUSTING A TEMPERATURE OF AN OBJECT
A method includes receiving a food item type of a food item to be cooked, a cooking appliance type of a cooking appliance for cooking the food item, a doneness and a temperature of the food item at a server, performing a search of a database stored in a memory of the server, and determining a suggested cooking set temperature and a suggested cooking duration, the database comprising food item type data, cooking appliance data, food item temperature data and doneness data stored in association with cooking set temperature data and cooking duration data, sending, from the server, a suggested cooking set temperature and a suggested cooking time.
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Device for Weighing Dough and Method for Operating such Device
The present invention relates to a device for weighing dough, comprising an endless conveyor, for conveying a plurality of endless or continuous dough pieces extending essentially in parallel lanes on said conveyor in a direction of conveyance, a weighing-unit, arranged under the endless conveyor, characterised in that the weighing unit comprises multiple weighing rows, spread over the width of the conveyor, each row comprising at least one rectangular weighing section, for independently of the other weighing sections weighing a different dough piece of said plurality of endless or continuous dough pieces. The invention further relates to a method for operating such device.
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Method for Providing Information on the Cooking of a Food Item, and Associated Apparatus
Provided is an apparatus for cooking a food cooked by contact, characterized in that the apparatus is made to transmit information to a user after a period of time during which the food is heated by the resistor(s) has elapsed, said period of time depending on at least one value of the internal cooking temperature of the food, which is pre-stored in a memory of the apparatus at the factory prior to the first operational use thereof.
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PROTEIN BEVERAGE AND METHOD OF MAKING SAME
A carbonated protein beverage composition and a method of making it relate to a beverage prepared using a cold-fill preparation and packaging process and carbonation in the container prior to sealing, providing a protein beverage composition with a protein content of about 2.0% by weight to about 6% by weight protein, carbon dioxide at level of between about 1.6 volumes to about 3.5 volumes, a pH of between about 2.0 to about 3.4, and at least one additional ingredient, wherein both, at the time of packaging of the protein beverage composition and during subsequent storage without refrigeration for a time period of at least 18 months after packaging, substantial solubility of the protein is maintained in the beverage composition, and the protein beverage is essentially free of active microbes known to be harmful to human health in the absence of a preservative, wherein the essentially free from active microbe condition is created by the inactivation of microbes by carbonation.
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CLEAR LIQUID CAROTENOID FORMULATIONS AND CLEAR BEVERAGES CONTAINING THEM
The present invention is directed to a clear liquid formulation comprising: a) at least one carotenoid, and b) at least one modified food starch, and c) at least one saccharide, and d) water, especially to a clear liquid formulation comprising a) 0.1 to 10 weight-% (preferably 0.5 to 5.0 weight-%, more preferably 0.5 to 3.0 weight-%, most preferably 1.0 to 3.0 weight-%) of at least one carotenoid, and b) 20 to 60 weight-% (preferably 30 to 50 weight-%) of at least one modified food starch, and c) 0.5 to 60 weight-% (preferably 0.5 to 30 weight-%, more preferably 0.5 to 20 weight-%, most preferably 1.0 to 10 weight-%) of at least one saccharide, and d) 35 to 75 weight-% (preferably 45 to 65 weight-%) of water, all amounts based on the total weight of the liquid formulation, whereby all amounts add up to 100 weight-%. The present invention is further directed to a process for the manufacture of such liquid formulations, as well as to beverages containing them. These beverages are also clear and color stable.
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Method of Injection of an Antimicrobial Composition for Rapid Cooling of Poultry During Processing
A method for rapidly cooling poultry carcasses during processing by injecting the carcasses with a composition including water and an antimicrobial agent. The composition may be in slush ice form or liquid form. The antimicrobial agent, such as peroxide, plays a critical role in this method. The antimicrobial agent serves to lower the freezing point of the chilled water of the composition below 32 degrees F., which allows greater heat exchange when the chilled water composition is injected into the warm interior of the carcasses. The antimicrobial agent also prevents bacterial contamination of the carcasses as a result of the possible transfer of bacteria from the exterior surface of the carcasses into the interior of the carcasses during injection.
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MULTI-PURPOSE KETTLES FOR PRODUCING CARAMEL CORN, AND ASSOCIATED METHODS OF MANUFACTURE AND USE
An apparatus for popping corn, cooking candy, and mixing candy and popcorn is disclosed herein. A multi-purpose kettle can include one or more rotatable stir assemblies that can be positioned at the bottom of the kettle to mix the popcorn and/or the popcorn and candy. The kettle can be heated to a first temperature to pop corn kernels and produce popcorn, and heated to a second temperature to cook the candy. In some embodiments, the kettle can be positioned at an angle to mix the popcorn and the candy.
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CARBONATED BEVERAGES
The present invention relates to an artificially carbonated beverage containing a foam control agent and/or carbon dioxide control agent, the control agent comprising a polyglycerol fatty acid ester. A sealed container containing such a beverage, a concentrate for such a beverage, a method of making such a beverage and a method of reducing foaming and/or improving retention of carbon dioxide in such a beverage, are also described.
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PROCESS FOR PROCESSING ANIMAL PROTEIN PRODUCT INTO COOKED, SLICED FORM
A process for processing animal protein product involves cutting an unpasteurized piece of the product into slices, vacuum sealing the sliced unpasteurized product in a pouch with the slices stacked tightly together, cooking the vacuum sealed product to at least its pasteurization temperature while vacuum sealed within the pouch, and refrigerating or freezing the pasteurized product still sealed in the pouch.
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SYSTEM, METHOD, AND APPARATUS FOR REGULATING FLOW RATE IN AN ESPRESSO MACHINE
Embodiments are directed towards regulating flow rate in an espresso machine, during a multi-phase brewing process which includes a pre-brew and an extraction phase. During the pre-brew phase, coffee grounds are slowly pre-wetted and/or out-gassed with a first volume of water delivered at a first flow rate. During the extraction phase, a second volume of water is delivered, at a second flow rate, to extract espresso, where the second volume is delivered at a generally greater pressure than the first volume. The second flow rate is greater than the first flow rate. The flow rates, volumes, and pressures are regulated by the espresso machine, which includes a flow rate regulation assembly that comprises first and second flow paths and first and second valves. Baristas may vary the flow rate, volume, and pressure of water throughout the brewing process by opening, closing, or otherwise adjusting at least one of the valves.
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Beverage Brewing System
A beverage cartridge system is adapted to brew a beverage through a brewer having a holder adapted to receive the cartridge system. The holder may have a deep well with one or more needles therewithin to pierce through the bottom of the cartridge system when inserted into the well. The cartridge system may include a short cup and a tall cup, where the tall cup is taller than the short cup to pack more beverage grind. The cartridge system may include a filter within an outer cup. The bottom of the filter may be deep enough to be juxtaposed to the bottom of the cup. The filter may be formed from a material that is substantially resistant to piercing by the needle within the holder such that when the outlet needle pierces through the bottom of the cup, the outlet needle raises the filter at a point of contact, and the filter substantially resists the outlet needle from piercing through the filter during a brewing process.
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SYSTEMS AND METHODS FOR CUSTOMIZED FERMENTED BEVERAGES
A system for making a personalized malt-based beverage may comprise at least one packaged base liquid and at least one separately packaged flavor ingredient. The at least one packaged base liquid may comprise at least about 0.1% wt ethyl alcohol, at least about 3% wt malt extract solids, and a carbon dioxide level between about zero grams per liter and about 1.5 grams per liter. The separately packaged flavor ingredient may comprise a dry ingredient.
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