The present invention is directed to a cheese product having a blue cheese flavor and appearance a method of making the same. The method includes generating a coagulum comprising whey and curd from a pasteurized milk product, cutting and stirring the coagulum to release the whey from the curd, draining the whey from the curd, forming an emulsifier, adding the emulsifier to the curd, and pressing the curd into blocks. The emulsifier is preferably formed by blending oil and a paste and heating the oil and the paste. The paste preferably includes, among other ingredients, inert Penicillium roqueforti. A preferred version of the method further includes adding black pepper and ash to the curd. The resulting cheese product, unlike blue cheese, is elastic, does not crumble, and can be sliced and shredded.
BLUE CHEESE PRODUCT AND PROCESS FOR PREPARING SAME
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CHUNKS IN JELLY FOOD COMPOSITIONS
The invention provides a chunks in jelly food composition comprising chunks in jelly in a chunks to jelly ratio of from about 25:75 to about 60:40, wherein the jelly comprises from about 0.01 to about 1% gellan, from about 0.01 to about 1% deacetylated xanthan, and from about 0.01 to about 1% chelating agent. The jelly maintains its viscosity during the manufacturing process and ensures an even distribution of the chunks in the chunks in jelly food composition.
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PROCESS OF BREWING TEA LEAVES CONTAINED IN A CAPSULE
The invention concerns a process for the preparation of a beverage in a beverage machine with a capsule comprising an enclosure containing tea leaves comprising the steps of: a) introducing water in the capsule to submerge the tea leaves in the capsule enclosure, then b) introducing water at a soaking flow of at most 80 ml/min, then c) introducing water in the capsule until the required volume of beverage is delivered, wherein during at least one period of step b), water is introduced in the capsule at least once at a stirring flow superior the soaking flow to stir tea leaves.
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METHOD FOR PREPARATION OF FROZEN MICROWAVE INSTANT FOOD
The present invention provides a method for preparation of frozen microwave instant food, wherein the main process is that before being cooked the ingredients are shaped (to ordinary shape or crushing, fine crushing, mashing shape) and impregnated. The impregnating solution used is an aqueous solution containing 30˜150 g/L of trehalose and 1˜100 g/L of polysaccharides, glue, phosphatide, starch, polylactic acid, edible tackifier or edible adhesive Trehalose and polysaccharides, glue, phosphatide, starch, polylactic acid, edible tackifier or edible adhesive, or combination thereof are used to coat the ingredients, thus membranes are formed on the ingredients to improve moisture holding capacity, reduce volatilization, stabilize food structure, inhibit starch retrogradation, protein denaturation, oil decay, unsaturated fatty acid decomposition when the fish being heated, and vegetable and fruit browning, as well as protect the tissue, so that the moisture holding capacity and dry taste of the frozen food are improved.
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Central Vacuum Cooling Plant
Described is a method as well as an apparatus for vacuum cooling of food produce through moisture removal, which method comprising the steps of loading the food produce to be cooled into a vacuum chamber, lowering the pressure inside the vacuum chamber to a predetermined pressure level and maintaining the vacuum chamber at this predetermined pressure level both by removing air through a vacuum pump system for a sufficient of time to allow heat transfer out of the food produce to take place, and condensing water vapor inside the vacuum chamber through a refrigeration system. The method and apparatus is unique in that the step of lowering the pressure inside the vacuum chamber to the predetermined pressure level is carried out using a single stage vacuum pump and the step of maintaining the vacuum chamber at this predetermined pressure level is carried out using a two stage vacuum pump. There is obtained a significant energy saving, which mainly is caused by splitting up the pressure lowering and maintaining steps into two distinct phases in which specifically sized vacuum pumps are used to most efficiently draw the required vacuum during the cooling process. Thus, the single stage vacuum pump used for the pressure lowering step has no high pressure stage that is idling during this step, meaning there is a net power saving or alternatively an increase in performance. Further, the two stage vacuum pump maintaining the pressure in the vacuum chamber for the required duration may be very small having very low displacement and thus low power consumption. In addition, splitting up the pressure lowering and maintaining steps into two distinct phases makes it possible to operate more vacuum chambers simultaneously in any combination, i.e. where some vacuum chambers are in the pressure lowering step others may be in the pressure maintaining step.
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TRANSGENIC BRASSICA EVENT MON 88302 AND METHODS OF USE THEREOF
The invention provides plants comprising transgenic event MON 88302 that exhibit tolerance to glyphosate herbicide. The invention also provides seeds, plant parts, cells, commodity products, and methods related to the event. The invention also provides DNA molecules that are unique to the event and were created by the insertion of transgenic DNA into the genome of a Brassica napus plant.
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Sandwich Holder and Knife Guide
A sandwich holder and knife guide for cutting a sandwich in half while maintaining the ingredients in place include a base and a pair of upwardly extending parallel walls with an aligned slit in each of the walls for guiding a knife through a sandwich and a transparent dome with a slit aligned with said slits in said walls. A knife having a blade, a forward portion and a handle and, a pivot point fixed to a support frame and a pivotal attachment attaching said forward portion of said knife to said pivot point for moving said knife through an arc to thereby cut through the sandwich. The holder and guide also include a pair of stainless steel tapes disposed on opposite sides of the slits and each of said tapes extending across the support frame in a parallel relationship with said slits and one end of each of the tapes is coiled upon a retractable coil for maintaining the tapes under tension so that said tapes when extended and placed on top of the sandwich retain the sandwich and its fillings in place when the sandwich is cut in half.
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Method for Producing Fatty Acid Esters of Monovalent or Polyvalent Alcohols Using Special Hydroxy-Functional Quaternary Ammonium Compounds as Catalysts
The present invention relates to a method for producing fatty acid esters from fats and/or oils of biogenic origin by transesterification with monovalent or polyvalent alcohols in the presence of a special hydroxy-functional quaternary ammonium compound as the catalyst.
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PROTEIN PREPARATION PRODUCED FROM RAPE SEEDS
The protein preparation produced from rape seeds has a protein content of less than 90% based on the dry mass, has a brightness L*, determined according to CIE-L*a*b* color scale, of at least 70 and also has at least water-binding, oil-binding and emulsifying functionality. The method for producing a protein preparation includes dehulling the rape seeds and a mechanical deoiling process, wherein only part of the oil is separated and/or wherein the process is carried out at a temperature, averaged over the duration of the pressing process, of less than 80° C., and/or an extraction process wherein the amount of non-protein material is reduced in the protein flour and then the grain size is prepared in order to obtain a pourable material having a predetermined particle size distribution.
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COMPOSITIONS SUITABLE FOR BOTRYTIZATION
A highly viable source of conidia of Botrytis cinerea, suitable for the botrytization of grapes is described. The invention relates to an aqueous composition comprising: conidia of Botrytis cinerea, at least one C3-6 polyol, and at least one monobasic alkaline salt, as well as pre formulates to obtain the same. Methods to perform a botrytization of a grapes, and methods to obtain a botrytized wine using the present compositions are also described.
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MAIZE VARIETY AND METHOD OF PRODUCTION
The disclosure relates to a maize plant, seed, variety, and hybrid. More specifically, the disclosure relates to a maize plant containing a Cal-1 allele, whose expression results in increased cell wall-derived glucan content in the maize plant. The disclosure also relates to crossing inbreds, varieties, and hybrids containing the Cal-1 allele to produce novel types and varieties of maize plants.
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COOKING DEVICE AND METHOD OF MEAL PREPARATION
A pre-loadable cartridge for retaining and dispensing of ingredients of a meal to be subsequently cooked, the cartridge including an ingredient separating portion of at least two compartments, one for solid ingredient and one for liquid ingredient. Also includes is a base portion that together with the ingredient separating portion defines a receptacle for retaining said ingredients in each compartment. The ingredient separating portion and base portion are moveable relative to each other. Each compartment includes a first aperture, and the base portion includes at least one second aperture, such that in use, the ingredient separating portion is able to be moved relative to the base portion to allow the first aperture of each compartment to be moved into operable communication with at least one second aperture to provide an outlet passage for ingredient in each compartment from the cartridge through the base portion.
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WATER PURIFYING AND FLAVOR INFUSION DEVICE
A water purifying and flavor infusion device that includes a lower reservoir for storing filtered water, and a pitcher top removably affixed to the lower reservoir. The pitcher top includes a lid, an upper reservoir, and a filter housing affixed to and extending below the upper reservoir. The filter housing is adapted to contain a filter cartridge wherein the upper reservoir and the filter housing are in liquid communication. The device also includes an infusion tube for infusing filtered water with an additive.
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PROCESS FOR PREPARING CHOCOLATE CRUMB
A process for chocolate crumb manufacture and an apparatus for preparing chocolate crumb. The process for preparing chocolate crumb comprises: a) supplying a milk and sugar mixture, or mixing together milk and sugar, in a reaction vessel; b) evaporating excess liquid from the mixture in the reaction vessel so as to form sweetened condensed milk; c) adding cocoa mass/liquor to the reaction vessel during and/or after steps (a) and/or (b); d) subjecting the mixture in the reaction vessel to conditions effective to bring about sugar crystallisation in the mixture; and e) drying the mixture so as to form chocolate crumb. The process is efficient in that initial evaporation of excess liquid takes place in the same vessel used for mixing and processing the constituents of the crumb. In one embodiment all of the steps a to e take place in a single reaction vessel.
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POLYPEPTIDES HAVING CELLOBIOHYDROLASE II ACTIVITY
Provided herein are improved variants of polypeptides having cellobiohydrolase II activity, nucleic acids encoding the polypeptides, vectors, host cells containing the nucleic acids and methods for producing the polypeptides. The polypeptides encompassed by this disclosure may be used in numerous applications including the use of the polypeptides for the production of biofuels and for the synthesis of platform chemicals or biopolymers from renewable sources.
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Pan release compositions for preparation of long shelf life, bakery products
The present invention is directed to methods and compositions for making dough- and batter-based bakery foods, such as bread and cake having extremely long, mold-free and freshness shelf lives, by using a novel antimicrobial pan release agent comprising an essential oil dispersed or dissolved in a fat- or oil-based carrier, along with other natural or chemical antimicrobial agents, anti-staling enzymes, and/or flavor enhancement systems. The invention is also directed to the methods and compositions for preparing all-natural dough- and batter-based bakery products, such as bread and cake having long mold-free shelf lives, by treating the surface of the dough, batter, or baked product with the antimicrobial pan release agent, in conjunction with anti-staling enzymes and natural preservatives in the dough or batter formulations. Further, the invention is concerned with all-natural bakery products having extremely long, mold-free shelf lives which are substantially free (both internally and on the exterior surface) of chemical preservatives and antimicrobial agents other than the all-natural antimicrobial pan release agent and optional natural antimicrobial agents inside the dough.
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PROCESS FOR PREPARING CHOCOLATE CRUMB
The present invention relates to a process for chocolate crumb manufacture and to chocolate crumb and confectionery products made using the process. The process comprises: a) providing a milk and sugar mixture or mixing together, milk and sugar so as to form a mixture; b) evaporating liquid from the mixture; c) adding cocoa mass/liquor to the mixture during and/or after step (a) and/or (b); d) subjecting the mixture to conditions effective to bring about sugar crystallisation in the mixtune; e) drying the mixture at a temperature in the range of 50 to 95° C. for 35 to 200 minutes so as to form chocolate crumb; and f) cooling the chocolate crumb by subjecting it to a temperature which is less than the drying temperature. The drying parameters employed in the process result in superior flavour and texture development of the chocolate crumb.
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PRODUCTION OF MONATIN ENANTIOMERS
Methods for preferentially hydrolyzing one stereoisomer of an isoxazoline diester over another, as well as an enzyme for facilitating the preferential hydrolysis are provided. Also provided are methods for providing mixtures of (RR) and (RS) monatin as well as (SS) and (SR) monatin, which methods can include the step of stereoselectively hydrolyzing an isoxazoline diester.
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Poultry feed and method of making same
A poultry feed in the form of weather resistant blocks or logs with the blocks or logs being comprised of ground dry mature sweet corn, water and whole grain.
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Method for the preparation of oil-containing meat-based products comprising a reduced amount of additives
The present invention relates to oil-containing meat-based products, preferably emulsion-type meat-based products, minced or coarsely comminuted meat-based products, pate and fresh (raw) sausages, comprising besides the standard ingredients commonly foreseen for the particular meat-based products a reduced amount of additives selected from emulsifying agents, stabilizing agents and/or thickening agents. Preferably, the oil-containing meat-based products of the present invention contain a maximum of only one single additive selected from emulsifying agents, stabilizing agents and/or thickening agents. More preferably, the meat-based products of the present invention contain no additives, i.e. no emulsifying agents, no stabilizing agents and no thickening agents. Moreover, the present invention pertains to a process for preparing said oil-containing meat-based products.
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