The present invention relates to a method for producing a fermented milk product with eithanced gel stiffness, wherein a polysaccharide producing Lactobacillus, in particular L. johnsonii, is used as starter.
METHOD FOR PRODUCING A FERMENTED MILK PRODUCT
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BEVERAGE DISPENSING SYSTEM WITH AUTOMATED WATER FILTER RECOMMENDATION
A device and mechanism for recommending a water filter in a beverage dispenser is described. A sensor senses qualities of unfiltered water. Another sensor senses qualities of a flavorant container, such as the flavorant contained within the container. Based on the quality of the unfiltered water and the particular flavored beverage desired, the device will recommend a water filter to optimize the flavor of the beverage.
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COOKING APPARATUS AND METHOD OF ASSEMBLY AND USING
Cooking apparatus having a shell structure with a reception cavity and a base bottom. The base bottom includes an essentially solid funnel wall extending down and in toward a lower fluid outlet. A leg support assembly is secured to the shell structure and a holder device is positioned within a reception cavity of the shell structure. The holder device has an upper portion secured to the shell structure and a lower catch support portion. The food holder defines a food reception recess and a food holder base bottom. The food holder base bottom has an essentially solid, sloped wall extending down and in from a lower end portion of said main body portion. The food holder is supported in a state of suspension by the catch device and is configured with a lower portion that extends below the lower catch support portion and above an underlying region of the shell base bottom. A heating device extends into heat transfer proximity to the food holder.
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CYCLODEXTRIN COMPOSITIONS, ARTICLES, AND METHODS
Cyclodextrin compositions including one or more radiation polymerizable monomers and a cyclodextrin inclusion complex, the cyclodextrin inclusion complex including a cyclodextrin compound and an olefinic inhibitor of an ethylene generation in produce, are coated onto packaging materials and cured. Treated containers and treated package inserts having the cured cyclodextrin compositions are useful in packaging of respiring plant materials.
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METHOD FOR SUSPENDING PARTICLES IN ALCOHOLIC LIQUID COMPOSITION AND CORRESPONDING LIQUID COMPOSITION
The present invention relates to a method for suspending particles in an alcoholic liquid composition. The method comprises providing an alcoholic liquid composition having a particular alcoholic content and employing low acyl gellan gum to suspend particles in the composition. The invention also relates to an alcoholic liquid composition having a plurality of particles suspended in an alcoholic beverage employing low acyl gellan gum.
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Quick Frying Method Adapted for Using a Small Amount of Fatty Material and Apparatus Using Said Method
Provided is a method for frying food that comprises mixing said food with a fatty material in a cooking housing in association with the ventilation of said cooking housing and the heating of said cooking housing heating means capable of heating by radiation. The method comprises limiting the exposure of the food to the radiation of the heating means during an initial food drying and cooking step, and increasing the exposure of the food to the radiation of the heating means during a following food colouring step. The cooking apparatus comprising a cooking housing associated with food mixing means, with heating means capable of heating by radiation and with ventilation means, and to means for modulating the exposure of the food to the radiation of the heating means.
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TOMATO PEELING PROCESS
A method for peeling tomatoes is disclosed, the method comprises the steps of providing a tomato having a peel and an underlying fruit; washing the tomato with a solution to break down naringenin chalcone in the peel; treating the tomato peel with a caustic solution including OH″ molecules to separate the peel from the fruit; introducing pH adjusted water to the OH″-treated tomato; and peeling the tomato to remove the peel from the underlying fruit.
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SYSTEMS AND METHODS FOR PROVIDING A FOOD PRODUCT WITH ADDITIVES
A food product includes a first extruded component, a second extruded component co-extruded over the first component, the second component comprising a meat component and an additive, and a casing provided over the second component, wherein the additive comprises at least one of a flavoring, a seasoning, and a coloring.
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Process for Preparing Soybean Curd Using Micronized Solution of Soybean Curd
Present invention relates to a process for preparing soybean curd, including removing moisture of non-standardized soybean curd; mixing the non-standardized soybean curd of which moisture was removed with soybean milk; obtaining micronized solution of soybean curd by grinding and filtering a mixture thereof; and mixing the micronized solution of soybean curd with a coagulant and soybean milk so as to coagulate it.
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HIGH STRENGTH CARBO SUBSTANCES
A black colouring substance, comprising carbo vegetabilis as a black pigment. The colouring substance may be used as a colouring agent in the manufacture of e.g. food and pharmaceutical products.
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PRODUCTION OF CANOLA PROTEIN PRODUCT WITHOUT HEAT TREATMENT ("C200CaC")
The supernatant from the deposition of canola protein micellar mass is processed to provide a canola protein product having a protein content of about 60 to less than about 90 wt % (N×6.25) protein on a dry weight basis and which is soluble in an aqueous acidic environment.
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MINERAL-ABSORPTION PROMOTER, FOOD AND FEED
The present invention relates to a process for improving mineral absorption in a subject comprising administering to the subject a mineral-absorption promoter comprising indigestible dextrin or a derivative thereof as an effective component together with a mineral-containing diet or supplement.
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PACKED SOY SAUCE-CONTAINING LIQUID SEASONING
The present invention provides the packed soy sauce-containing liquid seasoning, containing the following (A), (B), (C), and (D): (A) sodium 2.7 to 5.1% by mass(B) potassium 0.8 to 4% by mass(C) proline0.28 to 1% by mass(D) isoleucine 0.2 to 1% by mass.
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SPINACH LINE SP6111
Spinach, parts thereof, and the making and use thereof, including with respect to the inbred spinach line called SP6111 are disclosed.
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SYSTEMS AND METHODS FOR PRODUCING REDUCED CHOLESTEROL DAIRY PRODUCTS
A reduced cholesterol cream that is 100% free of nondairy additives has a cholesterol content of from about 40 mg to 110 mg cholesterol per 100 g of cream having a 36% fat content.
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Encrusted Cheese Scoop and Method
A food product and method including a portion of cheese configured in an individual, elongated multi-dimensional shape. A batter and bread coating is uniformly encasing the portion of cheese. The coating is composed of a plurality of ingredients suitable for heating without a cheese blowout and comprising a range of 40% to 62.5%, by weight, of the food product. The multi-dimensional shape may define a scoop along the longitudinal length of the portion of cheese.
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MIXING NOZZLE FITMENT AND MIXED LIQUID DISPENSER
Mixing nozzle fitments and beverage devices containing the mixing nozzle fitments are provided. In an embodiment, the mixing nozzle fitment includes a first shaft defining an inlet passage, a second shaft defining a curved outlet passage and attached to the first shaft, and a coupling member attached to the second shaft. The coupling member defines a passage that leads into the curved outlet passage of the second shaft. A flexible tube is attached to the coupling member. The mixing nozzle fitment can be used in any suitable beverage dispensing device.
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COMPOSITION AND METHOD FOR INCORPORATING NUTRIENTS INTO CONDIMENTS AND USE THEREOF IN COOKED FOODS
A composition comprising a nutrient encapsulated in a coating and a condiment is disclosed. A method of manufacturing the composition is also disclosed.
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NON-FLOATING BEVERAGE INFUSER AND RIGID CLAMP
A non-floating beverage infuser and rigid clamp and method thereof comprising, in general, a suspension bag of flexible liquid permeable material that contains preselected flavor and/or gassing additives, an elongated member having a first and second end, the first end is affixed to the suspension bag, and a rigid clamp affixed to the second end of the elongated member to affix to the rim of a glass, and, thus, functions to provide deep submersible infusion of preselected flavor and gassing additives while preventing the upward flotation of the additives in a beverage.
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METHOD FOR COOKING FOOD PRODUCTS IN AN OVEN
The method for cooking a food product in an oven comprising elements, the operations of which determine cooking set-points, is remarkable in that: cooking set-points are captured for defining an associated and determined cooking mode;the food product is located in the oven;the cooking operation is initiated;the operation of the elements is monitored and, should one of such elements be defective, the operation of the cooking mode associated with the oven is automatically switched to a degraded cooking mode, having at least one of its associated set-points differing from the captured set-point.
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