Foamed meat or fish products and methods of producing the same are provided. The methods comprise feeding a raw material comprising comminuted meat or fish and connective tissue to a dispersing apparatus. A gas is also provided to the dispersing apparatus and the dispersing apparatus operated to provide the foamed meat or fish product. The foamed meat or fish products so produced include gas bubbles having an average size of 0.1 to 7 mm.
METHODS FOR PRODUCING FOAMED MEAT OR FISH PRODUCTS AND PRODUCTS PRODUCED THEREBY
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MODULAR GRILL AND SMOKER, SUPPORT STRUCTURES AND USER DEVICE INTEGRATION
Systems, devices, and methods of use and manufacture are provided for a modular grill and smoker device for cooking food that include a first chamber, a door for opening and sealably closing the first chamber, an airflow corridor creating a hull around the first chamber for channeling air around the first chamber with at least one lower vent and at least one upper vent, as well as integration with electronic user devices.
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BEVERAGE PREPARATION DEVICE AND OPERATING METHOD
A beverage preparation device, in particular a coffee maker, comprising at least one water pump for supplying water to a first continuous-flow heater (17), which is embodied for generating hot water, and to a second continuous-flow heater (18), which is also embodied for generating hot water and/or for generating steam, and comprising a control unit for controlling the at least one pump as well as the continuous-flow heaters (17, 18) for realizing different operating modes. According to the invention, provision is made for the first continuous-flow heater (17) to be connected to a first inlet (3) of a manifold valve (21) via a first connecting line (20) and for the second continuous-flow heater (18) to be connected to a second inlet (1) of the same manifold valve (21) via a second connecting line (22), and for the manifold valve (21) to be embodied in such a manner that the first inlet (3) and the second inlet (1) are fluidically connected to separate outlets in a first switch position and that the first inlet (3) as well as the second inlet (1) are fluidically connected to a common outlet in a second switch position.
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CONTINUOUSLY OPERATING FILTERING APPARATUS
A deep fat fryer with continuous oil filtering and purging of sediments therefrom during uninterrupted fryer operation is provided. The filter includes a cylindrical hollow housing with a first end and a second end and a hollow cylindrical screen with a longitudinal axis and first and second ends. The screen is disposed coaxially within the hollow housing to define an annulus therebetween. A piston mounted within the screen and reciprocatingly movable along the longitudinal axis between the first and second ends of the screen. A pump, seal, and associate motor are provided to provide continuous oil flow through the filter and the remainder of the fryer. A heat exchanger is provided downstream of the pump to transfer heat from the fryer to the oil flowing through the heat exchanger.
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Packaging For Food Product
A package for holding and protecting a food product. The package has a first tray with a first liner laminated to the first tray and a second tray with a second liner laminated to the second tray. The first liner and the second liner are sealed together to hold the package in a first position protecting the food contained therein from being damaged. The package can be converted to a second position wherein the first tray and the second tray are separated and the food product is removed.
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CONTAINER DEVICES AND METHODS FOR DISPENSING EDIBLE COLLOIDS
A container includes a housing defining a chamber. An edible colloid is carried within the chamber. An agitator is carried by the housing within the chamber and is adapted to agitate the edible colloid and provide a modified edible colloid. A dispenser is carried by the housing. The dispenser is adapted to dispense the modified edible colloid from the container.
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LACTIC BACTERIUM FOR TEXTURIZING FOOD PRODUCTS SELECTED ON THE BASIS OF PHAGE RESISTANCE
The present invention relates to a bacterial cell with texturizing property, starter cultures comprising the cell, and dairy products fermented with the starter culture.
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PRODUCTION OF SOLUBLE SOY PROTEIN PRODUCT FROM SOY PROTEIN MICELLAR MASS ("S200Ca:)
A soy protein product having a protein content of at least 60 wt % (N×6.25) d.b., preferably an isolate having a protein content of at least about 90 wt % (N×6.25) d.b., is formed from the supernatant from the precipitation of a soy protein micellar mass. A calcium salt or other divalent salt is added to the supernatant, before concentration, after initial concentration or after final concentration, to provide a conductivity of about 2 to about 30 mS. Precipitate is removed from the resulting solution and the pH of the clear soy protein solution is optionally adjusted to about 1.5 to about 4.4. The optionally pH-adjusted clear solution is concentrated to a concentration of about 50 to about 400 g/L and the clear concentrated protein solution is optionally diafiltered prior to drying. The soy protein product is soluble in acidic media and produces transparent, heat stable solutions at low pH values and, therefore, may be used for protein fortification of soft drinks and sports drinks.
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ADSORPTION AND REMOVAL OF 4-METHYLIMIDAZOLE
A method for removing 4-methylimidazole (4-MEI) from solution may include contacting an alkaline earth metal silicate with a solution containing 4-MEI and adsorbing at least some of the 4-MEI using the alkaline earth metal silicate. The method may further include removing at least some of the alkaline earth metal silicate having the adsorbed 4-MEI from the solution. The alkaline earth metal silicate may include magnesium silicate or calcium silicate. A method for removing 4-MEI from solution may include contacting an adsorbent clay material with a solution containing 4-MEI and adsorbing at least some of the 4-MEI using the adsorbent clay material. The method may further include removing at least some of the adsorbent clay material having the adsorbed 4-MEI from the solution. The adsorbent clay material may include smectite, bentonite, or an activated or un-activated AOCS day material.
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DRIED NOODLE
A dried noodle having a porosity in a cross-sectional area of the noodle of from 0.1 to 15%, a unit porosity in the cross-sectional area of the noodle of from 0.01 to 1%, a gelatinization degree of 30 to 75% and a porous structure, the dried noodle being produced by a process including (a) preparing a noodle dough comprising a main raw material, water and a powder oil, which is entirely derived from an oil, in an amount of more than 0.5% by weight and less than 6% by weight with respect to a total weight of the main raw material, (b) forming a raw noodle body from the noodle dough, and (c) subjecting the raw noodle body to an airflow at a temperature of 90 to 150° C. to evaporate the water, thereby foaming, drying and gelatinizing the raw noodle body, wherein the entire process does not include steaming.
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Preservation of Native Fruit and/or Vegetable Coloring in Cooked Food Products
A shelf-stable snack product having visibly impactful vegetable inclusions, a composite dough for forming the shelf-stable snack product, and method of manufacture is disclosed herein. The shelf-stable snack product includes masa and a fresh vegetable ingredient, and a final moisture content in the range of about 1.7-2.5 weight percent. Additionally, the shelf-stable snack product has an l-value no less than a corresponding l-value of a plain version of the shelf-stable snack product lacking the vegetable inclusions.
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METHOD AND DEVICE FOR PRODUCING FOOD PRODUCTS, IN PARTICULAR SLEEVELESS PRODUCTS OF A SPECIFIC FORM
The present disclosure relates to a method and a device for producing food products, in particular sleeveless products of a specific form with the following steps: entry of form parameters, display of the form of the food product as a function of the entered form parameters as a 2D or 3D graphic, calculation of process parameters as a function of the entered form parameters.
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Compositions and Methods for Improving Rebaudioside M Solubility
Rebaudioside M compositions with improved aqueous solubility and methods for preparing the same are provided herein. The rebaudioside M compositions include (i) disordered crystalline compositions comprising rebaudioside M and rebaudioside D, (ii) spray-dried compositions comprising rebaudioside M, rebaudioside D and steviol glycoside mixtures and/or rebaudioside B and/or NSF-02, (iii) spray-dried compositions comprising rebaudioside M, rebaudioside D and at least one surfactant, polymer, saponin, carbohydrate, polyol, preservative or a combination thereof. Sweetened compositions, such a beverages, containing the rebaudioside M compositions with improved water solubility are also provided herein.
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LOW-PH SOY SAUCE
The object of the present invention is to provide a soy sauce with a pH of less than 4.6, which has reduced acidic taste and acidic odor and improved umami in the aftertaste. The soy sauce with a pH of less than 4.6, which has reduced acidic taste and acidic odor and improved umami in the aftertaste can be obtained by adjusting the ethyl lactate concentration per 1 w/v % of total nitrogen concentration in the soy sauce to 20 ppm or more.
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SALAD MAKING DEVICE
A salad making device is able to be used to make a handheld salad for easier consumption instead of the typical salad in a bowl. A wrapper is able to be used to secure the compacted salad materials.
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GENDER SPECIFIC SYNTHETIC NUTRITIONAL COMPOSITIONS AND NUTRITIONAL SYSTEMS COMPRISING THEM
Gender specific synthetic nutritional compositions for female or male infants up to 1 month of age wherein, the concentration of alanine, and/or histidine, and/or isoleucine, and/or proline, and/or valine is adapted based on that found in HM produced for an infant of the same gender and age, and nutritional systems comprising them.
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NUTRITIONAL SUPPLEMENT POWDER
A nutritional supplement powder and method of supplementing the nutritional value of a food or beverage is provided. The nutritional supplement powder includes a protein system, vitamins, minerals, and fiber. The protein system has a water solubility of at least about 70% at room temperature. The nutritional supplement powder is essentially free of divalent ions of copper, iron, and zinc, and is also essentially free of vitamin C. When added to a food or beverage, the nutritional supplement powder does not substantially change the organoleptic properties of the food or beverage.
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CRUMB COATING FOR FOOD PRODUCTS
A crumb is manufactured by a process including adding an aqueous flour mixture into an extruder, partially extruding the aqueous mixture through the extruder, adding an aqueous gelling agent to the extruder at a point downstream of the start of the extrusion of the aqueous mixture through the extruder to form a resultant mixture of the aqueous mixture and the aqueous gelling agent in the extruder, and extruding the resultant mixture at a temperature greater than 100° C. to form an extrudate. The extrudate is allowed to expand, dried and milled to form the crumb, which has moisture-resistant properties particularly well-suited for use on frozen, microwavable food products.
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Grill Accessory
A grill accessory creates a steaming chamber on a grill that has a heat source and a rack of spaced-apart bars over the heat source. The grill accessory includes a cover configured that covers a food item and forms a steaming region below the cover. The cover operates in connection with a vapor generator that receives and holds fluid beneath the cover. The vapor generator has at least one vent opening to release steam into the steaming chamber. The grill accessory is configured so that it can rest upon the grill rack of spaced-apart bars, and so that the vapor generator transmits heat to the fluid in the vapor generator to convert the fluid to steam. The vapor generator releases the steam through the vent opening(s) into the steaming region below the cover. The steam can help melt toppings and/or introduce moisture into food items cooked on the grill.
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BEVERAGE BREWER AND RELATED METHODS FOR BREWING BEVERAGES
The brewing system disclosed herein includes a spinning or rotating inlet nozzle for use in intermixing hot water and coffee in a coffee cartridge. The inlet nozzle may include one or more flow ports that inject hot water into an inner chamber of the coffee cartridge at select angles, locations and pressures to create the desired fluidized mixture of hot water and beverage medium. Such an inlet nozzle may be adapted for use in commercial coffee brewers and the amount of coffee brewed may be user regulated with an external indicator dial coupled to a controller-regulated rheostat that governs fluid flow to the brewer head by taking readings from a pump, flow meter or strain gauge.
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