The present invention provides a method for producing instant noodles which have an excellent reconstitution property and excellent taste and texture and can be reconstituted by pouring boiling water even if the noodles are thicker than before. In the method for producing the instant noodles, a noodle belt is extremely strongly rolled out once or more at a rolling rate of 60% or higher in a noodle belt rolling step, raw noodle strings are obtained from the noodle belt, superheated steam is sprayed to the obtained raw noodle strings, moisture is supplied or not supplied to the noodle strings, the noodle strings are steamed by saturated steam or superheated steam or are boiled to realize gelatinization, and the noodle strings are dried after the gelatinization.
INSTANT NOODLES AND METHOD FOR PRODUCING THE SAME
↧
↧
HIGH EFFICIENCY APPARATUS AND METHOD FOR LIQUID SMOKE GENERATION
This invention relates to a high efficiency apparatus for manufacturing an aqueous wood smoke solution in the form of a liquid smoke desired concentration, and a method of obtaining such aqueous solution using the same apparatus by burning wood, wooden chips or sawdust in a limited amount of air. The apparatus and process disclosed herein is simple, safe, and clean. Wood consumption per unit of liquid smoke is significantly smaller comparing to conventional methods, while the air pollution is reduced to a negligible level.
↧
METHOD AND APPARATUS FOR CUTTING DOUGH PRODUCTS HAVING HOLES FROM A DOUGH SHEET
A stamping apparatus may be used to cut a dough product having a hole from a dough sheet. The stamping apparatus may have multiple cutting blades, depending from a platen, that are configured for cutting complementary open shapes, in phases, that together form a closed shape defining the dough product periphery. The stamping apparatus may also have a tubular cutting blade depending from the platen, configured to cut a closed shape defining the dough product hole, that is nested within one of the blades that is configured to cut an open shape. The tubular cutting blade may be retractable about a finger contained therewithin that remains in a fixed position in relation to the tubular cutting blade as the blade retracts. Air trapped within the tubular cutting blade, between the finger and a cutout dough piece that does not form part of the dough product, may become compressed during blade retraction. The compression may facilitate ejection of the cutout dough piece from the tubular cutting blade. The finger may be omitted in some embodiments.
↧
Method of making pasta filata cheese without cooling in brine or other liquid
A method of making pasta filata cheese (and the resulting cheese) uses a conventional pasta filata cheese making process except that the cheese mass, after cooking and stretching, is not cooled in brine or other liquid. Instead, the cheese is cooled through other means, such as by being rolled into the form of a sheet on a conveyor, and then cooled on the conveyor. The cheese may be (but need not be) frozen on the conveyor or thereafter, and comminuted.
↧
INFLATABLE CUSHION
An inflatable cushion useable for an ice cream maker. The ice cream maker can be spherical in shape and the inflatable cushion can approximate a spherical or dodecahedron shell. The inflatable cushion can be comprised of two half-shell portions that are pivotable with respect to one other to be selectively placed in a closed or open position. The ice cream maker can be snugly inserted within the inflatable cushion.
↧
↧
METHOD OF EXTENDING THE PRODUCTION TIME OF A PASTEURISER
The invention relates to a method of extending the production time of a pasteuriser. The pasteuriser is of the type which includes a plate heat exchanger with a number of sections, of which at least one section consists of regenerative section. The method comprises raising the temperature in the downstream part of the regenerative section to a temperature above 50° C., during a certain predetermined period of time and at regular intervals. During normal production, a part quantity of the product which passes downstream of the regenerative section is shunted past the regenerative section. At the regular intervals and during the predetermined period of time, a part quantity of the product which passes upstream of the regenerative section is shunted past the regenerative section. At the same time, all product passes the downstream part of the regenerative section during the predetermined period of time.
↧
Consumer Wine Additive
The present invention provides a method for a consumer to enhance the quality of an average glass or carafe of wine by placing an additive into the glass or carafe and allowing its ingredients to mix with the wine. The mixture of food grade chemicals and natural sweeteners improves the wine drinking experience in the major physical and sensory aspects that make for an above average wine. These include: a smoky oak flavor, improved sweetness of the fruit, a toasty or roasted coffee aroma and aftertaste, the hint of spices and scents such as leather, tobacco, nutmeg, basil, rosemary, earthiness. Beyond enhancing the taste of the wine, certain hygroscopic constituents of the present invention improve mouth feel of the treated wine and increase the length of the finish of the wine, the length of time the flavors linger on the palate. The method of the present invention allows a wine consumer to improve their sensory experience while drinking the treated wine. All of this is done without changing the basic underlying balance of acidity and fruit of the original wine. The pH is not disturbed with this additive which can be stored in individual plastic or foil pouches or containers intended to be carried in the pocket when dining out.
↧
Gluten Free Structured Protein Product
The invention relates to a structured protein product comprised of a texturizable protein and a binding agent. The invention also relates to a method for extruding a wheat-free, and more particularly, gluten-free structured protein product with substantially aligned protein fibers. The method also works for wheat-containing blends.
↧
EFFICIENT DRYING OF MOLDED ANIMAL CHEWS
A method of relatively rapidly and uniformly extracting moisture from an animal chew having an edible composition is provided. Process cycle time and scrap levels may be reduced and the level of uniformity in the animal chew may be improved by including one or more openings selectively sized and positioned in the chew prior to drying.
↧
↧
ICE CREAM
Provided is an ice cream excellent in shape retention properties at a maximum overrun and good in texture and refreshing sensation. Its texture and refreshing sensation are stable without deterioration even after long-term storage. The ice cream according to the present invention contains the following ingredients (A) and (B): (A) the non-polymer catechins, and(B) caffeine, and, a content mass ratio of the ingredient (B) to the ingredient (A), [(B)/(A)] is from 0.0001 to 0.18.
↧
EXTRUDED ANIMAL FEED WITH GELATIN BINDER AND LOW STARCH CONTENT AND METHOD OF MAKING
The present invention includes methods for producing an extruded food particle by extruding through an extruder having a screw within a barrel, a composition containing nutritional food components, and gelatin in an amount sufficient to act as a binder when the composition exits the extruder, where the binder has essentially no starch. The present invention also includes extruded food particles that do not use starch as a binder.
↧
Cream Composition
Provided is a cream composition superior in handleability. The cream composition contains milk fat, a sugar, and water. The content of the milk fat is more than 5 mass % and 30 mass % or less. The content of the sugar is 40 to 65 mass %. The median diameter of the cream composition is 0.2 to 4.0 μm, and the viscosity of the cream composition at 20° C. is 100 to 2,500 mPa·s.
↧
UNFERMENTED BEER-FLAVORED MALT BEVERAGE HAVING REDUCED UNPLEASANT WORT FLAVOR AND METHOD FOR PRODUCING THE SAME
An object of the present invention is to provide an unfermented malt beverage that has a reduced unpleasant wort flavor and has a beer flavor, and to provide a method for producing the same. The present invention provides a method for producing an unfermented beer-flavored malt beverage, comprising contacting a wort with an adsorbent to thereby reduce an unpleasant wort flavor, and an unfermented beer-flavored malt beverage produced by this method.
↧
↧
LOW CALORIE COFFEE MIX COMPOSITION PREPARED BY USING D-TAGATOSE
The present invention relates to a low calorie coffee mix composition with a natural sweet taste prepared by using D-tagatose instead of sugar for a diet or a low calorie coffee mix.
↧
LETTUCE VARIETY MULTIRED 54
The present invention relates to plants of a lettuce variety NUN 09054 LT (referred to as “MULTIRED 54”) and, seeds and progeny thereof. The invention further relates to methods for producing a lettuce plant by traditional breeding methods. Moreover, the invention relates to a method for producing a lettuce plant containing in its genetic material one or more transgenes.
↧
AQUACULTURE MEAT PRODUCTS
Aquaculture meat products having a ratio of omega-3 polyunsaturated fatty acids of eicosapentaenoic acid [“EPA”; cis-5, 8, 11, 14, 17-eicosapentaenoic acid; 20:5], to docosahexaenoic acid [“DHA”; cis-4, 7, 10, 13, 16, 19-docosahexaenoic acid; 22:6], equal to or greater than 1.4:1 based on the individual concentrations of each as a percent of the total fatty acids in the aquaculture meat product are disclosed. Furthermore, such aquaculture meat products may have a concentration of the sum of EPA and DHA that is at least about 0.5%, measured as a weight percent of the aquaculture meat product.
↧
GENETIC TEST FOR LIVER COPPER ACCUMULATION IN DOGS AND LOW COPPER PET DIET
The present invention provides a method of determining the susceptibility of a dog to liver copper accumulation, comprising detecting the presence or absence in the genome of the dog of (a) a polymorphism in the GOLGA5, ATP7a or UBL5 gene that is indicative of susceptibility to liver copper accumulation and/or (b) a polymorphism in linkage disequilibrium with a said polymorphism (a). The invention also provides a method of determining the likelihood that a dog is protected from liver copper accumulation comprising detecting the presence or absence in the genome of the dog of one or more polymorphisms selected from (a) SNP ATP7a_Reg3_F_6 (SEQ ID NO: 142) and (b) one or more polymorphisms in linkage disequilibrium with (a).
↧
↧
PRODUCTION OF ALCOHOL ESTERS AND IN SITU PRODUCT REMOVAL DURING ALCOHOL FERMENTATION
An alcohol fermentation process and composition that includes production of alcohol esters by esterification of product alcohol in a fermentation medium with a carboxylic acid (e.g., fatty acid) and a catalyst (e.g., lipase) capable of esterifying the product alcohol, such as butanol, with the carboxylic acid to form the alcohol esters. The alcohol esters can be extracted from the fermentation medium, and the product alcohol recovered from the alcohol esters. The carboxylic acid can also serve as an extractant for removal of the alcohol esters from the fermentation medium.
↧
Agonists and Antagonists of Human Bitter Taste Receptor TAS2R49 and Uses Thereof
The present invention relates to agonists and antagonists of the human bitter-taste receptor hTAS2R49. The invention also relates to methods for identifying further molecules that suppress or enhance hTAS2R49-mediated bitter taste transduction or bitter taste response and uses thereof.
↧
Bait Enhancer
Bait enhancer and methods of forming bait enhancer. Some embodiments provide bait enhancer comprising a first portion of red cabbage juice and a second portion containing at least one of a chemical selected from the group consisting of magnesium hydroxide, aluminum hydroxide and simethicone wherein the first portion and the second portion are mixed together and, perhaps, are believed to react to form a product. Optionally, the first and second portions can be about equal amounts by volume. Moreover, a 5 milliliter amount of the second portion can include about 200 milligrams of magnesium hydroxide, about 153 milligrams of the aluminum hydroxide and about 20 mg of the simethicone. In some embodiments the bait enhancer is applied to a fishing lure. Furthermore, the bait enhancer can be refrigerated at or less than about 45 degrees Fahrenheit.
↧
More Pages to Explore .....
