The invention relates to a tri-enzyme hydrolysis method for preparing an oligo-saccharide enhanced oat-based drink product useful in lowering cholesterol, triglyceride, blood sugar and improving gastrointestinal function which comprises not only oat β-glucan and but also a higher amount of isomalto-oligosacchride. In accordance with the invention, whole grains of oats are micronized to an average particle size of 100 microns prior to enzyme treatments, and a product of creamy milk-like texture is obtained without filtration so that nutrients of the whole grains of oats are retained. This invention enhances the value of oat-based processing to yield additional health-associated content and illness (such as hyperlipidaemia and hyperglycemia) prevention efficacy that are beyond the potential of oats per se.
OLIGO-SACCHARIDE ENHANCED OAT-BASED DRINK FOR TREATING HYPERLIPIDAEMIA AND HYPERGLYCEMIA AND IMPROVING GASTROINTESTINAL FUNCTION AND PROCESS FOR PREPARING THE SAME BY TRI-ENZYME HYDROLYSIS AND MICRO-PARTICLE MILLING
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LOW-FAT OR FAT-FREE YOGHURT, AND PROCESS FOR PRODUCTION THEREOF
A fat-free or low-fat yoghurt having a rich and creamy texture like yoghurts produced using whole-fat milk may be produced by adding a proper amount of a milk protein, such as a defatted milk powder, that has been deamidated with a protein deamidating enzyme to a fat-free or low-fat raw material milk. Alternatively, a proper amount of a milk protein, such as a defatted milk powder, is added to a fat-free or low-fat raw material milk, and the resulting mixture is subjected to a deamidation treatment with a protein deamidating enzyme so that the deamidation ratio reaches a proper level. In this manner, a fat-free or low-fat milk raw material having a milk protein mass and a deamidation ratio both falling within proper ranges can be prepared, and yoghurt may be produced using the milk raw material.
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Quick Dry Process for Drying Meat
Semi-dry or dry sausage, and method of preparing semi-dry or dry sausage, including removing moisture from cooked and diced or sliced meat using hot oil. The semi-dry or dry sausage may be prepared by mixing raw ground meat and seasoning, extruding the seasoned ground meat, cooking the extruded meat, dicing or slicing the extruded meat, and immersing the cooked diced or sliced meat in oil at a time and temperature sufficient to remove moisture from the cooked meat to form a semi-dry or dry sausage. The time and temperature can be selected to achieve a desired moisture to protein ratio in the sausage.
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GLUTEN ADDITIVES FOR RICE BAKERY AND PREPARATION METHOD THEREOF
The present disclosure provides: (a) a composition for preparing gluten-free wet rice noodle, rice cake, baked rice confectionery, rice cookie and rice bread, (b) gluten-free wet rice noodle, rice cake, baked rice confectionery, rice cookie and rice bread, and (c) a method for preparing the same. The present disclosure not only provides superior gustatory sensation over wet wheat noodle, wheat cake, baked wheat confectionery, wheat cookie and wheat bread but also provides well-being diet cake for health improvement in terms of nutrition since intake of sugar and sweet substances as well as fats can be reduced. In addition, the present disclosure will find useful applications in the well-being health food industry and the agricultural processed food industry since wheat allergy can be avoided owing to the absence of wheat and the gluten-free food is of great help to patients with celiac disease or atopy.
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ACTIVE INGREDIENT DELIVERY SYSTEM
Object of the invention is to provide an ingredient delivery system that is particularly suitable for use in flour based dough. This object is met by providing a method for preparing a dough product, comprising subjecting a dough to a heat treatment, wherein the dough has been prepared by mixing (i) water, (ii) non-pelletized flour and (iii) one or more pellets comprising pelletized flour and an active ingredient.
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THERAPEUTIC USE OF MUCIN GLYCANS
A therapeutic formulation containing mucin glycans derived from one or a number of nutritionally appropriate sources is described.
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ALKALINE BOOSTER WITH ANTIOXIDANTS
A highly alkaline, ultra-low sodium solution of saturated tripotassium phosphate may be used as an additive to dosages such as concentrated drops, tablets, capsules, bottled water, beverages or other dosage forms. The additive further includes organic potassium, calcium, zinc, magnesium, selenium and 79 trace minerals from ancient sea salt. The trace minerals are taken from the low-sodium technical magnesium chloride marine deposits and chelated with amino acids. The amino acids are from a non-animal source which is suitable for vegetarian and persons who are allergic to animal proteins. The additive, which is considered nutritionally nil in sodium content, can be used as a concentrated aqueous drop or dried and used as an additive for dietary supplement dosage forms including tablets, capsules, bottled water, beverages and others.
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EDIBLE GLUES AND APPLICATORS FOR SAME
Described herein are edible glues and customized applicators for delivering the same.
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Multidirectional Fuse Susceptor
A microwave energy interactive structure includes microwave energy interactive material supported on a microwave energy transparent substrate, and a plurality of spaced apart microwave energy transparent segments circumscribed by the microwave energy interactive material. The plurality of spaced apart microwave energy transparent segments define a pattern of loops that may be dimensioned to induce resonance of microwave energy during microwave heating of a food item on the structure. The structure may also include a plurality of microwave energy transparent elements that are operative as fuses to prevent overheating of the structure.
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System and method of preparing frozen baking items
A method of preparing a frozen mixture that may be thawed and baked without adding additional ingredients is provided. A mixture is prepared, placed into an oversized pastry bag, and frozen. Air is evacuated from the bag which is then heat sealed. The frozen mixture can be distributed for purchase by customers at retail outlets. The product can be thawed, kneaded, and piped from the bag directly into a baking mold. If desired, flavoring or other ingredients may be added during or following the thawing stage, and can be kneaded prior to piping.
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PRINTED FLEXIBLE FILM FOR FOOD PACKAGING
The printed image on a major face of a flexible food packaging film is covered by a shellac barrier coating.
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Comestible Coating Delivery Method and Apparatus
The present invention relates to an improved apparatus and method for delivering a coating substance and to an improved apparatus for delivering a powder coating to glutinous products such as confectionary/bakery, gum and dough-like products in a manufacturing and/or packaging procedure. Chewing gum is typically produced by combining chewing gum components, extruding and subsequently rolling a gum composition into a uniform flat sheet of a desired thickness and width. During processing, the extruded material must pass through a series of rollers to produce the ultimate product. In a conventional process, a rolling compound or powdered non-stick agent may be applied to the sheet during processing to avoid fouling of the rollers by a tacky material. Present systems for the application of dusting are inefficient and lead to the loss of much powder. The present invention seeks to provide an improved system.
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SYSTEM AND METHOD FOR COST-EFFECTIVE PRODUCTION OF A DEHYDRATED FOOD PRODUCT
Raw beans are hydrated in a hydration/wetting liquid (water or a broth of water and bean solids) in a stationary hydration vessel for an amount of time sufficient to obtain uniformly hydrated beans. In one embodiment, more wetting liquid than necessary is used. In this embodiment, the hydrated beans are separated from the excess wetting liquid remaining at the end of hydration, and all of the excess wetting liquid is used to hydrate subsequent raw beans. In a second embodiment, the hydration liquid is of an amount such that, at the end of hydration, the hydration vessel is substantially free of excess wetting liquid; here, the beans may be agitated during hydration so as to be maintained in uniform contact with the hydration liquid. In all embodiments, the hydrated beans are then steam cooked in a separate stationary cooking vessel that contains no wetting liquid.
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Salt Composition
A low sodium salt composition and method for manufacture are provided. The composition generally includes salt, such as sodium chloride, and one or more crystallization interrupters. The composition is in the form of amorphous particles, optionally in combination with other ingredients.
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Egg Poacher and Method for Poaching
An egg poacher includes a cup having a bottom, a side wall extending upward from a perimeter of the bottom, an open top at a top edge of the side wall, and a plurality of perforations formed through the side wall but not through the bottom. The egg poacher may have a handle connected to a part of the side wall. The handle may be curved. A method of poaching an egg includes the steps of selecting an egg poacher, placing the egg poacher in a pan of simmering water, cracking open and placing a raw egg contents in the cup, cooking the egg contents, lifting and draining water from the cup, and releasing the cooked egg.
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FABRICATED FOOD PRODUCT MADE FROM FRESH POTATO MASH
A composition and method for providing a strong dough having a substantial quantity of fresh potatoes. Fresh potatoes are made into a mash and centrifuged to reduce the water content to about 70% by weight. Such potato mash can comprise over 50% by weight of the final dough. This dough can be used to make sheeted or extruded products. Such dough results in improved, more naturally-flavored products compared to products made entirely from dehydrated or partially-dehydrated potato derivatives. The method comprises finely slicing potatoes to form a potato slurry or mash; decanting excess water from the potato slurry; heating the potato slurry to a temperature no greater than about 190 degrees Fahrenheit; cooling the slurry to under 140 degrees Fahrenheit; and imparting a low amount of work input to a mixture of the slurry and other ingredients to form a shapeable dough.
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Brewing Device and Method for Extracting a Portion Capsule
The invention proposes a brewing apparatus for extracting a portion capsule, having an accommodation element, which has a cavity for the portion capsule, and a closure element, it being possible for the closure element to move between a loading position, which is at a distance from the accommodation element, and an extraction position, which closes the cavity, and the brewing apparatus having a holding element for holding the portion capsule in the loading position, and furthermore the holding element being designed in such a way that the portion capsule is aligned substantially in the direction of the accommodation element by the holding element by virtue of the movement of the closure element from the loading position to the extraction position.
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Beverage flavoring pod ejection system and method
A mechanical waste pod ejector system for a single cup pod beverage flavoring machine that has a lower head with a holding chamber therein, for holding a pod during a flavoring operation, which head mechanically ejects the pod after usage. The system includes a pod ejector mechanism, a pod support plate sized to engage the pod, and actuator head, with a pod ejector controller including a cam slide surface for moving the lower head from a flavoring position to a pod disposal position.
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Single Serving Reusable Brewing Material Holder
A single serving beverage filter cartridge is formed by placing a single serving portion of brewing material into a reusable coffee holder having a lid and a base. The reusable coffee holder includes a recessed annular region at the bottom of a base of the holder and is insertable into a cartridge housing of a single serving coffee maker having an offset needle reaching up vertically from the base of the housing, the recessed annular region avoiding the offset bottom needle. The coffee holder defines a frustoconical exterior and includes mesh filtering material for retaining brewing material inside the coffee holder. The mesh material may be a metal mesh or plastic mesh. The reusable coffee holder is configured for use in single serving coffee makers having the offset bottom needle and designed for single use cartridges.
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Single Serving Reusable Brewing Material Holder With Offset Passage for Offset Bottom Needle
A single serving beverage filter cartridge is formed by placing a single serving portion of brewing material into a reusable coffee holder having a lid and a base. The reusable coffee holder includes an offset passage in the bottom of the base and is insertable into a cartridge housing of a single serving coffee maker having an offset bottom needle reaching up vertically from the base of the housing, the offset passage providing clearance for the offset bottom needle. The coffee holder defines a frustoconical exterior and includes mesh filtering material for retaining brewing material inside the reusable coffee holder. The mesh material may be a metal mesh or plastic mesh. The reusable coffee holder is configured for use in single serving coffee makers having the offset bottom needle and designed for single use cartridges.
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