An apparatus for heating foods comprises a supporting structure, a treatment zone designed to receive at least one food product to be heated, a radio frequency dielectric heating system, a system for moderating the temperature of at least one surface of the food product during heating. The temperature moderating system comprises at least one fluid container intended to be interposed between an electrode of the dielectric heating system and a surface of the food product received in the treatment zone. During use of the apparatus, the radio frequency dielectric heating system supplies energy to the food product in the treatment zone, the at least one fluid container receives thermal energy from the surface of the food product, a fluid circulates in the at least one fluid container between the infeed and the outfeed for removing at least part of the thermal energy received.
APPARATUS AND METHOD FOR HEATING FOOD PRODUCTS
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Home-Style Meat Product and Method of Producing Same
Methods and apparatus are disclosed for producing irregular pieces of meat from meat products. Further, a method of mass-producing a home-style meat product with an irregular appearance includes combining whole muscle meat with a mixture having a low-phosphate solution and/or a low-salt solution and cooking the combination to produce whole muscle meat logs. Once the whole muscle meat has been cooked, the meat may be pulled, shredded, or sliced on a variety of pulling, shredding, and slicing equipment to create a home-style meat product with an irregular appearance.
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FRUIT CHEW SUPPLEMENTS
The present specification provides fruit chew dietary supplements comprising proanthocyanidins. Also described are methods for producing the fruit chew supplements.
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BABY FOOD PUREE PROCESS AND APPLICATIONS THEREOF
Disclosed are methods for making a baby food purée, such as a sweet potato purée, by employing a recipe management system that uses the steps of cold extraction followed immediately by cold deaeration to produce an all-natural baby food purée. The processes disclosed herein eliminate the need for addition of exogenous enzymes, preservatives or anti-oxidants, while further obviating any requirement for blanching vegetable ingredients. Also contained in the present disclosure are methods and systems for generating purees from one or more starting ingredients.
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GENDER SPECIFIC SYNTHETIC NUTRITIONAL COMPOSITIONS AND NUTRITIONAL SYSTEMS COMPRISING THEM
Gender specific synthetic nutritional compositions for infants up to 1 month of age wherein, the total protein content is adapted based on that found in HM produced for infants of the same gender and age, and nutritional systems comprising them.
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Cereal-Based Product with Improved Eating Quality Fortified with Dietary Fiber and/or Calcium
Inhibition of expansion of a cereal product, such as a ready-to-eat cereal, by a particulate insoluble component such as fiber and/or calcium is avoided by pelletizing the particulate insoluble component. A binder component, such as gelatinized starch, is used to bind particles of the particulate insoluble component into a coherent mass which is formed into non-expanded pellets for fortification of the cereal product. The expanded cereal products, such as extruded puffed RTE cereals which contain the pellets, exhibit a crisp, uniform texture and cell structure, improved, prolonged bowl life, a non-gritty mouthfeel, and a smooth, uniform surface appearance even though they are fortified with high amounts of the solid or particulate insoluble nutritional components.
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NUTRIENT DELIVERY SYSTEM COMPRISING NUTRITIONAL POWDER COMPRISING PHOSPHOLIPIDS TO IMPROVE WETTABILITY
Disclosed herein is a nutrient delivery system that provides a nutritional formula for consumption. The nutrient delivery system includes a pod and a nutritional powder comprising at least one phospholipid. The nutritional formula has improved characteristics, such as decreased foaming.
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BREW BASKET
A brew basket is described that has a handle and a body attached to the handle. The body provides an upper chamber and a lower chamber. A top opening to the upper chamber is substantially circular with a center C. A floor of the upper chamber provides a shelf for initially supporting a beverage medium filter pack above the lower chamber. When viewed from above, the shelf is substantially rectangular. A discharge port is located at a bottom of the lower chamber and is offset from the center C when viewed from above.
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AN APPARATUS FOR PREPARING BREWED BEVERAGES, AND A CAPSULE, CAPSULE SYSTEM AND METHOD FOR PRODUCING A BREWED BEVERAGE
A brewing system includes a brewing apparatus and a capsule containing a substance for brewing. The capsule has an opening on one side and a base on an opposite side. The base includes a light input surface, a light-output surface and a light conductor to conduct light from the light input surface to the light output surface. The apparatus includes: a brewing chamber including an inlet for heated water, an outlet for the brewed beverage, and an opening in communication with the opening of the capsule. A light source on the brewing apparatus emits light into the base via the light inlet surface of the capsule. The light conductor conducts the light to the light-output surface. A light detector of the brewing apparatus detects light emitted by light-output surface on the base of the capsule. A method of operating the brewing system and a capsule system are also described.
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CARTRIDGE FOR PREPARING A LIQUID PRODUCT AND METHOD FOR PRODUCING IT
A cartridge (10) containing a dose (12) of at least one substance for preparing a liquid product, e.g., coffee, by means of liquid and/or steam introduced into the cartridge (10). The cartridge comprises a body (14) containing the aforesaid dose (12), with a bottom wall (142), through which the liquid product is able to flow out of the cartridge (10), and a cover (16) that closes the body of the cartridge (10) at the end of the body opposite to the bottom wall (142). The body (14) comprises a crushed-plant-fibre material (e.g., with a base of rice husk), which may also be used for producing the cover. Alternatively, the cover (16) may be made of paper material (e.g., filter paper). The body (14) and the cover (16) are connected together via purely mechanical connection, it thus being possible to avoid gluing or welding.
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POST-MIX BEVERAGE SYSTEM
A beverage dispensing system comprises a container, an attachment mechanism, and a cartridge. The container may hold a mixing solution or liquid, such as water, to be mixed with the contents of the cartridge. The attachment mechanism is generally located within the container. The cartridge generally engages with the attachment mechanism to open the cartridge to be dispensed into the container, thereby combining the contents of the cartridge with the liquid within the container to create a drinkable beverage. The cartridge may include a unique identifier to track a set of beverage characteristics associated with the contents of the cartridge and the beverage. The container may capture the unique identifier of the cartridge associated with the set of beverage characteristics and transfer the set of beverage characteristics over a wireless network to a computing device or network.
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CAPSULE, SYSTEM AND METHOD FOR PREPARING A BEVERAGE
A capsule for preparing a predetermined quantity of beverage suitable for consumption using an extractable product is disclosed. The capsule includes a circumferential first wall, a second wall closing the circumferential first wall at a first end, and a flexible sheet-shaped third wall closing the circumferential first wall at a second, open, end opposite the second wall, the third wall being at least one of perforate and porous. The first, second and third wall enclose an inner space including the extractable product. The third wall forms an outermost boundary of the capsule in an axial direction thereof. The third wall includes a filtering material. The second wall is one of a flexible porous sheet, a flexible foil provided with a plurality of entrance openings, and a substantially rigid wall that comprises a plurality of entrance openings.
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MODULAR LIQUID INFUSING, FLAVORING, AND DISPENSING DEVICE
The present invention is directed to a Modular Liquid Infusing, Flavoring and Dispensing Device that provides a means to infuse flavor into liquids for variable periods of time prior to dispensing, and after the brewing process, wherein the system provides a means to control the rate at which the liquid is dispensed, reduces the trauma to the dispensed liquid, and reduces the amount of foaming in the dispensed liquid. The present invention further provides a method for using the Modular Liquid Infusing, Flavoring, and Dispensing Device.
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ENERGY SAVING BREWING METHOD
Barley based beverages are produced in large quantities, employing highly energy consuming methods, for example in the malting and brewhouse facilities for kiln drying and wort boiling operations, respectively. The present invention relates to energy saving methods for preparing barley based beverages, as well as to barley plants useful in such methods. In particular, the invention describes barley plants with combined traits of null-lipoxygenase-1 (null-LOX-1), null-lipoxygenase-2 (null-LOX-2) and null-S-adenosylmethionine:methionine S-methyltransferase in one plant, which is particularly useful for energy saving methods to prepare barley based beverages, such as beer.
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ENHANCEMENT OF BEER FLAVOR BY A COMBINATION OF PICHIA YEAST AND DIFFERENT HOP VARIETIES
It has unexpectedly been found that Pichia spp. strains have advantageous properties useful in the beer fermentation process. In particular, Pichia spp. yeast strains can be combined with normal beer yeast strains and different hop varieties in a fermentation process to produce synergistic effects—namely, the increased production of esters in the fermentation product. More specifically, the yeast can be used to produce increased levels of isoamyl acetate, isobutyl acetate, ethyl propionate, ethyl valerate, ethyl butyrate, ethyl decanoate and ethyl octanoate in beer. In addition, the Pichia spp. strain interacts differently with different hop varieties, so the flavor profile of beer can be tuned by using different combinations of Pichia spp. strains and hops. The present invention relates to a method of brewing beer using a Pichia spp. yeast strain and at least one hop variety, a beer obtainable by such a method and use of a Pichia spp. yeast strain according to the present invention.
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EMULSIFIED FLAVOR COMPOSITION FOR ALCOHOLIC BEVERAGES
The present invention relates to an emulsified flavor composition for an alcoholic beverage that does not generate a floating matter or a sediment, that maintains a stable emulsified state, that imparts transparent appearance to the alcoholic beverage and that does not impair the taste/flavor of the alcoholic beverage, even when mixed with a concentrated syrup that has an alcohol concentration several times higher than that of the alcoholic beverage during the steps for producing the alcoholic beverage. The emulsified flavor composition for alcoholic beverages of the present invention comprises: (a) an oil-soluble component containing a flavor; (b) a polyglycerol fatty acid ester whose 1% by weight aqueous solution has transmittance of 65% or higher at 600 nm; and (c) lecithin.
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RECOMBINANT THRAUSTOCHYTRIDS THAT GROW ON SUCROSE, AND COMPOSITIONS, METHODS OF MAKING, AND USES THEREOF
The present invention is directed to recombinant thraustochytrids that grow on sucrose and cell cultures comprising the recombinant thraustochytrids as well as methods of producing cell cultures, biomasses, microbial oils, compositions, and biofuels using the recombinant thraustochytrids.
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