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Articles on this Page
- 03/26/15--05:00: _Caramel Treats Stru...
- 03/26/15--05:00: _HIGH MEAT PET FOOD ...
- 03/26/15--05:00: _CUP-SHAPED BODY FOR...
- 03/26/15--05:00: _SYSTEMS AND METHODS...
- 03/26/15--05:00: _METHOD FOR MANUFACT...
- 03/26/15--05:00: _METHOD AND DEVICE F...
- 03/26/15--05:00: _Method for Preparin...
- 03/26/15--05:00: _METHODS AND APPARAT...
- 03/26/15--05:00: _INSOLUBLE FIBER COM...
- 03/26/15--05:00: _APPARATUS FOR MIXIN...
- 03/26/15--05:00: _PORTION CAPSULE AND...
- 03/26/15--05:00: _METHOD FOR PRODUCIN...
- 03/26/15--05:00: _SYSTEM AND METHOD O...
- 03/26/15--05:00: _APPARATUS AND PROCE...
- 03/26/15--05:00: _AMINO ACID SEASONIN...
- 03/26/15--05:00: _SUBSTANCE MIXTURES
- 03/26/15--05:00: _N-Acyl-Amino Acid D...
- 03/26/15--05:00: _SWEETENER COMPOSITI...
- 03/26/15--05:00: _FRESH PASTA AND MET...
- 03/26/15--05:00: _CRUMB MANUFACTURE
- 03/26/15--05:00: Caramel Treats Structure
- 03/26/15--05:00: HIGH MEAT PET FOOD TREATS
- 03/26/15--05:00: CUP-SHAPED BODY FOR A CAPSULE FOR PREPARING A BEVERAGE
- 03/26/15--05:00: SYSTEMS AND METHODS FOR CUSTOMIZED FERMENTED BEVERAGES
- 03/26/15--05:00: METHOD AND DEVICE FOR DEHYDRATING CO-EXTRUDED FOOD PRODUCTS
- 03/26/15--05:00: METHODS AND APPARATUSES FOR MAKING PASTA FILATA
- 03/26/15--05:00: INSOLUBLE FIBER COMPOSITION AND METHOD FOR MAKING SAME
- 03/26/15--05:00: SYSTEM AND METHOD OF PROCESSING PRODUCE
- 03/26/15--05:00: APPARATUS AND PROCESS FOR PREPARING FROZEN CONFECTIONERY PRODUCTS
- 03/26/15--05:00: SUBSTANCE MIXTURES
- 03/26/15--05:00: SWEETENER COMPOSITION, SWEETENER PRODUCTS, AND METHODS OF SWEETENING
- 03/26/15--05:00: FRESH PASTA AND METHOD FOR MANUFACTURING FROZEN FRESH PASTA
- 03/26/15--05:00: CRUMB MANUFACTURE
A caramel treats structure contains a body on which sticky ingredient is poured and crisp ingredient and crushed nuts are sprayed; wherein the sticky ingredient sticks the crisp ingredient and the crushed nuts on the body. Accordingly, the caramel treats structure contains the body with the sticky ingredient, the sticky ingredient, and the crushed nuts, thereby having various flavors.
Described herein is a pet food composition comprising between 55 and 90% by weight raw ground meat, between 1 and 45% absorbent fiber, between 1 and 25% hydrocolloid, between 0.1 and 25% humectant; and a flavouring agent, wherein the composition comprises between 25 and 45% by weight water, and the composition is suitable for rotary molding. The composition can be used to make high meat inclusion pet treats that do not contain flour, and that can be made by rotary molding.
A cup-shaped body comprises a circumferential wall and a first end wall. The first end wall comprises a deepened portion, forming a first recessed space. The first end wall further comprises a projection protruding from said deepened portion into said first recessed space. The body is formed such that identical specimens of the body are slidable into one another. The deepened portion is formed to comprise abutment structure having an abutment condition in which the extent of said slidability of a first one of said specimens into a second one of said specimens is limited.
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.
The invention relates to a method for producing a food material essentially consisting of isomalt, characterised in that it includes the steps of extruding and melting the material by raising the temperature to 80° C. to 160° C., preferably 150° C. to 160° C., tempering so as to obtain the material in the stable crystalline form thereof and to eliminate bubbles in the material, and pouring or injecting into moulds. Application of the material obtained as a container.
A method for at least partially dehydrating the casing of co-extruded food products, wherein an aqueous salt solution is supplied to the exterior of the co-extruded food products. A device for at least partially dehydrating the casing of co-extruded food products.
A method for preparing and conditioning granular burdock through combined uniform drying by using radio frequency (RF) pretreatment and microwave pulse spouting is provided. The process of the present disclosure includes performing pretreatment on fresh burdock, protecting color, pre-drying by RF, drying through microwave pulse spouting, and packaging. The color and luster of a product are greatly improved after color protection, the RF pre-drying treatment may be performed for 20 minutes, and hot air drying treatments for removing moisture on the surface may be performed for 60 minutes. The method has a short drying time and high efficiency. The sectional microwave pulse spouting treatment needs 60 minutes totally, while the complete hot air drying treatment needs 400 minutes. Therefore the drying time of the method is greatly shortened, and the drying is uniform, and a sample after microwave pulse spouting drying has strong fragrance.
The disclosure relates to methods and apparatuses for the production of cheese. In one embodiment, the disclosure relates to methods and apparatuses for making pasta filata cheese. In one embodiment, a microwave system is used for the production of pasta filata cheese.
A composition is described that includes at least about 10% of a dietary fiber component such that at least about 50% of the dietary fiber component is provided by insoluble fiber. A method for making such a composition is also described.
An apparatus for mixing and cutting animal feed comprising a container with a side wall, a rotary mixing and cutting device positioned inside the container and arranged to be driven by a driving unit. At least one counter element is provided at the sidewall. The apparatus comprises positioning device for moving the counter element between a retracted position and an inserted position, and a control unit to control the positioning device of the counter element and arranged to determine an indication of the amount of power consumed by the driving units for driving the rotary mixing and cutting device and to control positioning device based on the determined indication of the amount of power.
A method for producing a beverage using a portion capsule is proposed. The portion capsule includes a capsule body with a capsule base and a cover, a cavity for accommodating a pulverulent or beverage base being formed between the capsule base and the cover, and a filter element being arranged between the beverage base and the capsule base. The filter element includes a non-woven having a felt structure such that no crema is formed on the beverage. The the method includes providing the portion capsule in a first method step, perforating the capsule base by means of an external perforation means in a second method step, and at least partially spacing the filter element apart from the capsule base in a third method step.
A method for producing instant fried noodles which includes the steps of: reversing a noodle lump upside down within 15 seconds after detaching the noodle lump from oil in a fry tank in a frying treatment of the instant fried noodles; putting gelatinized noodle strings in a plurality of retainers pivotally supported by two endless parallel chains; immersing the plurality of retainers, in which the noodle strings have been put by movements of the two chains, in a fry tank to fry the noodle strings; detaching the retainers from oil in the fry tank by movements of the two chains; reversing the retainers upside down by rotating the pivotally supported retainers within 15 seconds after the detachment; conveying the retainers in a state in which the retainers are reversed upside down by movements of the chains; and separating a plurality of fried noodle lumps from the retainers.
Systems and methods of processing produce are provided. A sizing unit can convey the produce in a first direction, and can release the produce onto a receiving unit, which can convey the produce in a second direction. The receiving unit can include a trough to receive the produce subsequent to release from the sizing unit. A supplemental conveyor unit can guide the produce through at least one channel to convey the produce from the receiving unit to at least one conveyor unit, which can convey the produce into contact with at least one other conveyor unit to separate a first portion of the produce from a second portion of the produce.
An apparatus for producing frozen confectionery products is provided, the apparatus comprising: means for supplying a frozen confection to the inlets of a nozzle; the nozzle comprising a chamber and an extrusion plate, wherein the extrusion plate defines one or more apertures; the apertures having a width of from 1 to 5 mm and a length of at least 10 mm; means for moving the nozzle in the opposite direction to the direction of extrusion. A process for producing frozen confectionery products, the process comprising: supplying a frozen confection to a nozzle, the nozzle comprising a chamber and an extrusion plate, wherein the extrusion plate defines one or more apertures; wherein the apertures have a width of from 1 to 5 mm and a length of at least 10 mm; extruding the frozen confection from the chamber of the nozzle through the apertures of the extrusion plate; and simultaneously moving the nozzle in the opposite direction to the direction of extrusion; and stopping the flow of the frozen confection is also provided.
The present invention relates to a complex amino acid seasoning composition, comprising L-glutamic acid and L-lysine; wherein the composition is in the amorphous form and exhibits pH 6.5-8.0 in an aqueous solution. In addition, the present invention relates to a preparation method of the complex amino acid seasoning composition. The present invention provides amino acid seasoning compositions with excellent sensory properties in terms of saltiness and umami by use of L-glutamic acid and L-lysine. In contrast to conventional technologies, the present invention enables to block bitterness and offensive odor originated from amino acid ingredients, providing health-friendly seasoning compositions with no sodium ingredient. The seasoning composition of the present invention can be prepared with no formation of L-glutamic acid•L-lysine crystals in a very convenient and cost-effective manner.
There are proposed substance mixtures comprising (a) 20 to 80% by weight of monocyclic terpenes and(b) 80 to 20% by weight of active substances selected from the group consisting of rebaudiosides or plant extracts comprising them, steviosides or plant extracts comprising them, naringin dihydrochalcone, mogrosides or plant extracts comprising them, rubusosides or plant extracts comprising them.
The use of a compound according to formula (I) or the edible salts thereof in an edible composition to mask or modulate an undesired taste or off-taste contained in the edible composition whereinR1 is an alkyl residue containing 6 to 20 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, R1 together with the carbonyl group to which it is attached is a residue of a carboxylic acid, and NR2R3, in which R3 is H or together with R2 and the N-atom to which they are attached, a 5-membered ring, is a residue of an amino acid, in particular a proteinogenic amino acid, ornithine, gamma-aminobutyric acid or beta alanine, or a 1-amino cycloalkyl carboxylic acid.
Embodiments of the present disclosure provide for sweetener compositions, beverages, methods of making the sweetener compositions, methods of using the sweetener compositions, and the like.
Fresh pastas which can be stored in a frozen state for a long time and which retain favorable appearance and texture comparable to freshly boiled fresh pastas even after being thawed are provided. The fresh pastas have a surface roughness with Ra being from 1.0 to 10.0 μm on average and/or Ry being from 10 to 50 μm on average.
A method of manufacture of a breadcrumb coating for a food product provides a crumb with an extremely low moisture content without the need for substantial energy input. The method achieves such very low moisture content without significant adverse effect on product quality.