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Articles on this Page
- 04/30/15--05:00: _Brewing Method
- 04/30/15--05:00: _CHYMOSINE ENZYME VA...
- 04/30/15--05:00: _QUARG-LIKE CHEESE A...
- 04/30/15--05:00: _HIGH-PROTEIN DAIRY ...
- 04/30/15--05:00: _SOLUBLE NON-DAIRY C...
- 04/30/15--05:00: _Fermented Flavoring...
- 04/30/15--05:00: _Use of Ferulic Acid...
- 04/30/15--05:00: _Fully-Automatic Foo...
- 04/30/15--05:00: _METHODS OF PREPARIN...
- 04/30/15--05:00: _FROZEN PASTA
- 04/30/15--05:00: _ALCOHOL CONTAINING ...
- 04/30/15--05:00: _Closure Liner Compo...
- 04/30/15--05:00: _COFFEE BEAN PACKAGI...
- 04/30/15--05:00: _METHOD FOR EXECUTIN...
- 04/30/15--05:00: _NON-THERMAL ELECTRO...
- 04/30/15--05:00: _MICROWAVE MACARONI ...
- 04/30/15--05:00: _Method for producti...
- 04/30/15--05:00: _PROCESS FOR TREATIN...
- 04/30/15--05:00: _Method for Broth Se...
- 04/30/15--05:00: _DEVICE AND PROCESS ...
- 04/30/15--05:00: Brewing Method
- 04/30/15--05:00: CHYMOSINE ENZYME VARIANTS
- 04/30/15--05:00: QUARG-LIKE CHEESE AND MANUFACTURING METHOD THEREOF
- 04/30/15--05:00: HIGH-PROTEIN DAIRY PRODUCT AND PROCESS FOR MAKING
- 04/30/15--05:00: SOLUBLE NON-DAIRY CREAMER TABLET SURFACE-TREATED WITH CARBOHYDRATE
- 04/30/15--05:00: Fermented Flavoring System from Greek Yogurt Processing
- 04/30/15--05:00: FROZEN PASTA
- 04/30/15--05:00: ALCOHOL CONTAINING BEADS AND METHOD FOR MAKING SAME
- 04/30/15--05:00: Closure Liner Composition With Improved Oxygen Reduction
- 04/30/15--05:00: METHOD FOR EXECUTING HEATING ACCORDING PROPERTY OF FOOD
- 04/30/15--05:00: NON-THERMAL ELECTROMAGNETIC STERILIZATION
- 04/30/15--05:00: MICROWAVE MACARONI COOKING BOWL
- 04/30/15--05:00: PROCESS FOR TREATING COCOA CAKE
- 04/30/15--05:00: Method for Broth Separation from Floating Fat, Oil or Grease
- 04/30/15--05:00: DEVICE AND PROCESS FOR CONCHING EDIBLE MASS
This invention relates to wort making for brewing and non alcoholic beverages. More particularly it relates to methods for preparing a wort comprising a high level of free amino acids employing use of various enzymes including different exogenous proteases, for example an endoprotease and an exopeptidase.
A variant polypeptide having chymosin activity, wherein the variant has an amino acid sequence which, when aligned with the chymosin comprising the sequence set out in SEQ ID NO: 2, comprises at least one substitution of an amino acid residue corresponding to any of amino acids 2, 22, 40, 48, 50, 51, 53, 61, 62, 76, 88, 98, 99, 109, 112, 117, 125, 126, 135, 144, 160, 161, 163, 187, 189, 194, 200, 201, 202, 203, 221, 223, 240, 242, 244, 254, 267, 271, 273, 278, 280, 284, 289, 292, 294 or 295 said positions being defined with reference to SEQ ID NO: 2 and wherein the variant has one or more altered properties as compared with a reference polypeptide having chymosin activity. Such a variant polypeptide may be used in the preparation of a cheese.
A Quarg-like cheese and manufacturing method thereof, the method includes condensing raw milk in vacuum at 40-50° C. until the content of protein reaching 6.0-8.0 wt %, uniformly mixing with cream, homogenizing, conducting heat treatment at 90-95° C. for 5-10 min., then cooling to 30-34° C., to obtain the treated milk. The method also inoculating a lactobacillus starter used for conventional Quarg cheese into the treated milk, and ferments at 30-34° C. for 90-120 min. The mixing conditions during fermentation being are stirring 2-6 min. at 300-600 rpm, stopping for 5-15 min., and alternating the stirring and stopping processes; filling and simultaneously online adding rennet aqueous solution and uniformly mixing, and upon completion of the filling process, fermenting without agitation at 28-32° C. until the pH value is 4.70-4.75, then transferring to a cold storage to be cooled for 8-12 hours.
A dairy-based yogurt product having a protein level above 15%, sometimes more than 25%, with a smooth and rich texture and no grittiness. The yogurt product includes a particular selection of dairy proteins and other ingredients to raise the gelation temperature of the dairy proteins and avoid causing gelation or precipitation during pasteurization. Additionally, pasteurization temperatures, times and methods are selected to avoid gelation. Starting dairy proteins generally have relatively higher pH levels and low total acidity (TA) levels to help reduce gelation during pasteurization. Ingredients such as buffering agents and sequestering agents may be utilized to help raise the gelation temperature, as well as higher sugar levels which can control hydration of the proteins.
The present invention relates to a method for the manufacture of soluble non-dairy creamer tablets and in particular to non-dairy creamer tablets surface-treated with a carbohydrate. The invention also relates to the use of a concentrated carbohydrate solution to reduce a friability of a non-dairy creamer tablet. The soluble non-dairy creamer tablet surface-treated with the carbohydrate has applications in the beverage industry.
Disclosed are methods for producing flavoring ingredients, ready-to-drink formulations, protein powder mixes and pre-mixes, yogurt-flavored cereal binders for use in cereal clusters and bars, etc., from Greek yogurt whey (i.e., Greek acid whey). Also disclosed are methods for concentrating and utilizing the soluble factors produced by probiotic bacteria in yogurt cultures.
The presence of non-starch polysaccharides (NSP) in the plant cell wall reduces the digestibility and limits the apparent metabolizable energy (AME) and performance of animals. The main chain degrading enzymes, especially xylanase, cellulase and glucanase play an important role in improving the digestibility of NSP in the feed. Ferulic acid esterase (FAE) breaks the ferulate cross linkages in the plant cell wall, and aids the main chain hydrolases to further degrade the plant cell wall. The present study investigated the synergy of FAE in combination with main chain degrading enzymes in improving the AME of birds fed with high fiber diet. The addition of FAE improves the access of main chain degrading enzymes, digestibility of high fiber diet, AME in layers and broilers, Body weight and reduces FCR in broilers.
The system and method for providing dynamic and static information on a label relating to a sealed package for cooking. The dynamic information can include data about the contents of the package which can include spoiling events or thawing which can impact the further processing of the contents, wherein the contents of the label can be used by itself and or with a user selected ready time to control the cooking of the sealed package.
The invention encompasses methods of preparing a stratified frozen confection for hand consumption and the related confection. The methods include filling an aliquot container defining a three dimensional shape with at least one open end with an amount of a frozen material, reducing the temperature of the frozen material within the scoop to about −12.2° C. (10° F.) or less; placing a first surface of the frozen material in contact with an interior surface of a first substrate, the first substrate having a length dimension an a width dimension; removing the frozen material from the aliquot container. The first surface of the frozen material is in contact with the interior surface of the first substrate and a second surface of the frozen material is positioned in a plane above the plane of the first substrate. Thereafter, the methods include manipulating the second surface of the frozen material to place at least one cavity in the second surface; disposing upon the second surface of the frozen material an amount of a filling to form a filling layer that has a first surface that is in contact with the second surface of the frozen material and a second surface; applying a second substrate to the second surface of the filling, the second substrate having a width dimension and a length dimension. Thus, a stratified frozen confection having at least two layers disposed between a first substrate and a second substrate is formed.
Provided is a frozen pasta retaining an original flavor of the pasta. A frozen pasta attached with a ground pasta product and/or durum wheat flour. A process for producing a frozen pasta, comprising cooling a boiled pasta and attaching, to the surface of the pasta, a ground product of a pasta, followed by freezing.
An alcohol-containing food product made by combining: (a) a first aqueous solution that includes a multivalent salt, one or more liquid alcohol additives and a thickening agent; with (b) a second aqueous solution that includes an alginate bath. The combination forms spherical beads, less than about 20 mm in typical diameter, with a liquid alcohol center encapsulated in a gelled outer shell. The resulting end product should be collected and stored in a third aqueous solution that maintains similar properties to the first aqueous solution and one or more liquid alcohol additives.
Disclosed is a closure liner composition comprising a mixture (or blend) of a thermoplastic polymer, an oxygen barrier polymer, and a particulate oxygen scavenging material. The oxygen barrier polymer preferably comprises polyisobutylene. The particulate oxygen scavenging material preferably is selected from the group consisting of an alkali metal salt of sulfite, ascorbate, isoascorbate, and a mixture of two or more of these materials. The closure liner composition may be used to fabricate a liner for a closure (e.g., a metal crown used to cap a bottle) that provides superior oxygen reduction properties and improved shelf life.
A coffee beverage system is described including a first coffee bean packaging cartridge, a second coffee bean cartridge and a coffee brewing apparatus. After a first predetermined number of servings of coffee, transportation component of the first cartridge for transporting coffee beans of the first cartridge to a metering chamber of the system are disabled. The transportation component of the second coffee bean cartridge are not disabled or only disabled after a second predetermined number of servings of coffee which is larger than the first predetermined number of servings of coffee.
A method for executing heating according to property of food is provided, in which a cooking appliance is provided with a reading device, a displaying screen, and a printing device. The cooking appliance forms a heating zone, which receives sensors and an ultrasonic scanner arranged therein. An object-to-be-heated is placed in the heating zone and the ultrasonic scanner scans and displays an outside configuration of the object on the displaying screen to allow a user to apply an automatic process or manual selection of a temperature difference between a single point or an average of multiple points for more than one or two points and another point for carrying out a heating operation. The sensors detect a temperature difference between a surface temperature and an interior temperature of the object in order to ensure that the temperature difference is kept constant.
The present disclosure provides systems and methods associated with non-thermal electroporation. One or more electromagnetic radiation sources may be used to generate an interference pattern having at least one antinode. The electric field associated with the antinode may be configured to cause irreversible electroporation. Thus, the antinode may be suitable for at least partial sterilization by rendering cells as non-viable through electroporation. An antinode may be formed by constructive interference of two or more lobes of two or more radiation sources. An antinode may be spatially varied with respect to an object, volume, and/or surface. A controller may spatially vary an antinode according to an electroporation pattern, such as a stochastic or rasterizing pattern, to achieve a desired sterilization level and/or maintain a temperature characteristic (e.g., absolute temperature, relative temperature, and/or rate of change) with a threshold range.
A bowl is provided for cooking pasta in a microwave in a simple high quality fashion. The bowl includes a reservoir with a floor and at least one wall extending up from the floor to a rim. Handles optionally extend laterally from opposite sides of the rim in a generally horizontal direction. A water line is provided on the at least one wall which is visible to a user. An optional pasta line is also provided beneath the water line. Pasta is provided from a package of pasta and flavorant with the bowl sized to match the amount of pasta in this package. Water is provided up to the water line. The bowl is then placed within a microwave and heated for a predetermined amount of time, preferably with a pause for stirring during this predetermined amount of time. The flavorant from the package is then added to the pasta.
A process for producing frozen untapped young coconut water inside its carved young tender meat. The packaged frozen young untapped coconut water inside its very own carved young tender coconut meat comprises two freezing steps wherein the prepackaged product is frozen before packaging and sealing in a packaging cup and frozen again in a standard freezer.
Preground cocoa cake powder is mixed with pH neutral or alkalized water and continuously fed into a recirculating jet mill operated by superheated steam. In the mill, butterfat is separated while the cocoa cake is ground to a uniform fine particle size. Flash vaporization of the water mixed with the cake causes the particles to “explode,” improves separation of butterfat, and aids in the grinding action of the mill. Solid particles in the exit stream of the mill are recovered by cyclone separation, as a finely ground, defatted, cocoa product. Exhaust gases and butterfat exiting the cyclone separator system are fed into a desuperheater, where butterfat is recovered. The exhaust of the desuperheater is delivered to a bag collector for further separation and recovery. Other components that have a negative effect on the cocoa powder are neutralized and/or removed, providing an enhanced taste to the final product.
The defatting method pertains to a simple and practical removal of fat, oil or grease from a broth surface during cooking or right before eating, in order to consume broth without the floating oil, fat or grease for a better health. The embodiment of my method is to adopt a blower (28) generating air stream (22) and aiming at a specific area on the surface of broth (24) in a container (20), blowing out a certain area free or minimal of floating fat, oil or grease (26) on the broth surface. Then scoop out from this defatted area to extract broth (32) free or minimal of fat, oil or grease (26). Another embodiment of the defatting method is to tilt container (20) and level the liquid surface to the tip of the laid down side of container (20), divert forward air stream direction from the rear of container (20), continuously divert forward air stream direction to drive fat, oil or grease (26) until they completely overflow out of container (20), thereby leaving behind the fat free broth (24). Blower (28) for the defatting purposes in my method has no doubt to become a novice appliance in the kitchen, on the table, and in the food industry and others.
The invention relates to a system (1) for conching edible mass, in particular cocoa containing mass, such as chocolate, cocoa liquor or compound, comprising a shear device, in particular a so-called taste-changer (14), in turn comprising a housing (16), a shaft (17) rotatably mounted in the housing (16), means (19, 20) for subjecting the edible mass to high shear stresses, means (21, 22) for spreading the edible mass after it has been subjected to high shear, and an inlet (24, 25) for supplying a gas to the spread edible mass. The system further comprises a thin film evaporator (15) to treat the edible mass exiting the shear device (14).