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METHOD FOR USE IN BAKING ARTICLES OF MANUFACTURE AND MOLD FOR USE IN SAID METHOD

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The present invention relates to a method for producing baked goods and a mold apparatus having a cavity in a desired shape for use in said method, the mold apparatus comprising a gap that allows for venting of vapor produced during heating or baking of a mixture in the mold apparatus but does not allow any significant amount of the mixture to escape from the cavity of the mold apparatus via the gaps.

Method and Device for Forming Cheese

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An inventive solution directed to the production of pasta filata type cheese, such as mozzarella, provolone and blends thereof by concurrently and continuously pulling, stretching, cooling and molding cheese through a series of channels, preferably elongated in nature, having enclosed cavities of particular negative dimension for molding purposes. The cheese is cooled by indirect heat transfer through thermal conductive walls of the elongated channels. The cheese is allowed to set as it is formed within the cooling and molding channels. As the cheese is pulled through and out of the distal end of the elongated channels, the series of released cheese ribbons are combined and pulled through a second series of compression channels by which multiple ribbons are compressed together to form larger laminated strips ready for immediate packaging, storage or further processing.

PRODUCT COOLING SYSTEM, METHOD AND APPARATUS TO REDUCE HEAT TRANSFER

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A beverage dispensing apparatus including a cabinet for retaining a beverage product and from which the beverage product is controllably dispensed. The cabinet includes structures and systems to make cooling more efficient and maintain more constant product temperatures. The structures and systems function to reduce heat transfer between beverage product stored in containers in the cabinet and the ambient environment. The apparatus maintains a minimal equipment footprint, maintains ease of installing and removing the beverage containers, and accommodates a variety of types of products and types of product containers.

PROCESS FOR PRODUCING AUTOCLAVED FOODSTUFFS IN A CONTAINER FORMED FROM A FLAT COMPOSITE HAVING A COLORED CROSS-LINKED OUTER POLYMER LAYER OBTAINABLE BY MEANS OF HIGH PRESSURE

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The invention relates to a process for the preparation of a closed container (3) which separates an interior space (1) from an environment (2) which is filled with food stuff from at least one sheetlike composite (7) which has at least one edge (4), comprising the steps: a) provision of the sheetlike composite (7), comprising a1. at least one outer crosslinked plastic colour layer (9) comprising a colour agent (20);a2. a carrier layer (6); anda3. a thermoplastic plastic layer (37); b) formation of the sheetlike composite (7) to obtain an open container (14), wherein the plastic colour layer (9) faces onto the environment (2) and the plastic layer (37) faces onto the interior space (1);c) filling of the open container (14) with a food stuff;d) closing of the open container (14) to obtain the closed, filled container (3);e) preservation of the food stuff in the closed, filled container (3) in a pressure chamber under a chamber pressure of more than 1 bar at a temperature in a range from more than 100 to 140° C. in the presence of steam.

Method and Apparatus for Cooking Pizza

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A pizza is prepared while it is constructed using a novel process and device. Dough is placed onto a thermal mass, followed by the use of a handheld very high heat source to sear the top surface of the dough. As the pizza dough remains in contact and continues to bake on the thermal mass, toppings are added. The toppings and dough can be selectively seared with the handheld device, and/or allowed to temper with or without the aid of a lid. The lid has a low profile and flat top and creates a minimal cooking volume when placed over the thermal mass. The searing occurs in sections and allows the pizza cook to selectively cook, char, comingle and caramelize the toppings and dough of the pizza.

THICKENING AND EMULSIFYING GUAR GUM AND GUAR BLENDS CONJUGATED WITH ENDOGENOUS AND EXOGENOUS PROTEINS

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The invention relates generally to gum-protein conjugates, as an alternative to substances such as propylene glycol alginate [PGA], wherein the conjugate both thickens and emulsifies. Exemplary uses include use in food emulsions, cosmetics, and industrial applications. For example, one aspect of the present invention relates to gum-protein conjugates capable of acting as both thickeners and emulsifiers and methods of making the same. Certain embodiments of the conjugation processes use guar gum in its milled, powdered form or as obtained from guar splits as the viscous substrate and conjugates the guar gum with a protein that is either endogenous or exogenous. Another embodiment of the present invention uses exogenous protein, or protein that is not part of guar seeds, as the conjugating protein. In this embodiment, guar gum is conjugated with protein having a globular and flexible structure, to produce a conjugate that both thickens and emulsifies.

METHOD FOR PRODUCING FLAVORING AGENT, AND FLAVORING AGENT

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The problem to be solved of the present invention is to provide a method which can efficiently and economically produce a flavoring agent and can give the original flavor of a raw material to a food and drink. The objective of the present invention is also to provide a flavoring agent. The method for producing a flavoring agent according to the present invention is characterized in comprising the steps of mixing a flavor material with a solvent and extracting a flavor component contained in the fragrant material under pressure; wherein a solubility parameter of the solvent is not less than 8.0 and not more than 25.0.

METHOD FOR MANUFACTURING REFINED FAT OR OIL

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Provided is a method for manufacturing refined fats and oils, including: treating fats and oils by bringing the fats and oils into contact with an adsorbent; and subsequently treating the fats and oils by bringing the fats and oils into contact with water vapor under at least one condition selected from the following conditions: (condition 1) the time for which the fats and oils are brought into contact with the water vapor in a temperature range of 175° C. or more and 205° C. or less is from 5 to 110 minutes; (condition 2) the time for which the fats and oils are brought into contact with the water vapor in a temperature range of more than 205° C. and 215° C. or less is from 5 to 50 minutes; and (condition 3) the time for which the fats and oils are brought into contact with the water vapor in a temperature range of more than 215° C. and 230° C. or less is from 5 to 30 minutes.

GENE SILENCING

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The present invention relates to unique strategies and constructs for producing a nucleic acid product that downregulates or prevents expression of a desired target polynucleotide.

INCREASED DIETARY FIBER METHOD AND TREATMENT FOR PROCESSED FOODS

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The present invention is comprised of an increased dietary fiber method and treatment for processed foods to add dietary fiber to processed foods, control water activity (aw) and increase the pliability of the high fiber ingredients during mixing, blending and forming operations. The method adds soluble fiber ingredients to the processed food mixtures to provide consumers with a high fiber source to meet recommended daily Adequate Intake of fiber. The method additionally reduces non-fiber carbohydrate sources and sugar alcohols providing other beneficial physiological effects and helps to control water activity by using liquid soluble fiber to bind water adding to the shelf life of the processed food products. The treatment increases the pliability of the ingredient mixtures to more thoroughly combine, mix and blend the ingredients. The treatment continues to provide increased pliability of the completed product mixture during a product forming process.

Spiced salt

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The invention described herein is a process for making a spiced salt, the process comprising selecting table wine, admixing at least one selected spice with the selected table wine and agitating the admixture, then immersing a selected edible salt with the admixture of selected table wine and the at least one selected spice. The solution of wine, spice and salt are then macerated and agitated until the selected table wine has evaporated, thereby producing a spiced salt. The process may be accelerated by heating the solution.

COMPOSITION WITH HIGH PROTEIN CONTENT FOR THE FOOD INDUSTRY

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The invention relates to a novel protein composition comprising sources of both animal and vegetable origin, having a high PDCAAS nutritional quality value and containing essential amino acids better than those of the proteins in a whole egg, as well as essential amino acids similar to or better than those in meat, suitable for use in pastries, extruded snacks, pastries and meat products.

COATING MATERIAL FOR FRIED AND/OR DEEP-FRIED FOOD

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The present invention provides in an environmentally-friendly manner a coating material for fried and/or deep-fried food capable of yielding fried and/or deep-fried foods exhibiting a high level of adhesiveness and excellent texture with a good balance between crisp feel and soft feel. More specifically, according to the present invention, a coating material for fried and/or deep-fried food consisting in an oil/fat-treated starch is prepared by using a non-modified starch as a raw starch for the oil/fat-treated starch, wherein the raw starch contains 25% by mass or more of a legume starch and whose amylose content ranges between 10 and 60% by mass. A better adhesiveness is demonstrated when the resulting oil/fat-treated starch has a viscosity retention rate equal to or higher than 75%.

NOVEL PLANT GUM-MODIFIED FOOD STARCH CONJUGATE AS EMULSIFYING AGENT FOR FAT SOLUBLE INGREDIENTS

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The present invention relates to novel conjugates based on plant gums and modified food starch, a process for the manufacture thereof, as well as to compositions containing active ingredients, preferably fat-soluble active ingredients, and/or colorants in a matrix based on these conjugates, and to a process for preparing these compositions.

PLANTS AND SEEDS OF SPRING CANOLA VARIETY SCV695971

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In an embodiment, the invention relates to the seeds, plants, and plant parts of canola line SCV695971 and to methods for producing a canola plant produced by crossing canola line SCV695971 with itself or with another canola line. The invention also relates to methods for producing a canola plant containing in its genetic material one or more transgenes and to the transgenic canola plants and plant parts produced by those methods. This invention also relates to canola lines or breeding lines and plant parts derived from canola line SCV695971, to methods for producing other canola lines, lines or plant parts derived from canola line SCV695971 and to the canola plants, varieties, and their parts derived from use of those methods. The invention further relates to hybrid canola seeds, plants and plant parts produced by crossing the line SCV695971 with another canola line.

PLANTS AND SEEDS OF SPRING CANOLA VARIETY ND-662c

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In an embodiment, the invention relates to the seeds, plants, and plant parts of canola line ND-662c and to methods for producing a canola plant produced by crossing canola line ND-662c with itself or with another canola line. The invention also relates to methods for producing a canola plant containing in its genetic material one or more transgenes and to the transgenic canola plants and plant parts produced by those methods. This invention also relates to canola lines or breeding lines and plant parts derived from canola line ND-662c, to methods for producing other canola lines, lines or plant parts derived from canola line ND-662c and to the canola plants, varieties, and their parts derived from use of those methods. The invention further relates to hybrid canola seeds, plants and plant parts produced by crossing the line ND-662c with another canola line.

METHOD FOR THE PRODUCTION OF AUTOCLAVED FOOD IN A RECEPTACLE FORMED FROM A LAMINATE COMPRISING A COLORED CROSS-LINKED OUTER POLYMER LAYER OBTAINED IN A GRAVURE PRINTING PROCESS

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Disclosed is a method for producing a closed receptacle that seals an interior from surroundings, is filled with food, and is made from at least one laminate comprising at least one edge. Said method includes the following steps: f) providing the laminate that includes: a1) at least one outer cross-linked colored plastic layer containing a dye and a polyaddition product; a2) a support layer; and a3) a thermoplastic material layer; g) forming the laminate so as to obtain an open receptacle in which the colored plastic layer faces the surroundings and the plastic layer faces the interior; h) filling the open receptacle with food; i) closing the open receptacle so as to obtain the closed, filled receptacle; preserving the food in the closed, filled receptacle in a pressure chamber at a chamber pressure exceeding 1 bar and at a temperature ranging from more than 100 to 140° C. in the presence of steam.

POWDERY MALTED RICE EXTRACT COMPOSITION

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Disclosed are an agent for promoting proliferation of lactic acid bacteria, a preservative, and others, all of which do not deteriorate the flavor of food products. Specifically disclosed is a powdery malted rice extract composition obtained by inoculating lactic acid bacteria in a liquid prepared from a water extract of malted rice so that its Brix degree is 0.01 to 10, culturing the bacteria in the liquid, followed by drying the resulting culture.

PET FOOD COMPOSITIONS INCLUDING PROBIOTICS AND METHODS OF MANUFACTURE AND USE THEREOF

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The present invention encompasses pet food compositions that include one or more probiotic microorganisms, which are useful to improve the health of companion animals. For example, the invention encompasses pet food compositions including a probiotic, for example, Lactobacillus, Bifidobacterium and Streptococcus (Enterococcus). The present invention also encompasses the preparation of pet food compositions including one or more probiotic microorganisms intended for methods of maintaining or improving pet health through feeding a pet a pet food composition including the probiotic microorganism.

BAKING MIXES AND PROCESSES FOR MAKING THE SAME

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The present invention is related to processes for producing baking mixes in which a whole grain is sprouted and at least a portion of the sprouted whole grain's starch content is enzymatically converted into glucose to provide a sprouted whole grain mix.
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