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Method and Equipment for Preparing Cheese or a Cheese Product

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The present invention relates to a method and to equipment for preparing cheese or a cheese product containing at least one heat-sensitive compound having a positive nutritional effect such as a probiotic bacterium. The preparation method of the invention comprises: hot mixing a cheese paste and at least one compound having a positive nutritional effect, such as a probiotic bacterium, a seric protein, a vitamin or a micronutrient; and hot-metering the mixture thus obtained into a container (10) that is the subsequent packaging of the cheese or cheese product. According to the invention, the mixing is carried out immediately before the metering for a duration lower than 10 seconds and at a temperature higher than or equal to 60° C. in order to achieve a minimized thermal spoilage rate of the compound or each compound in said container for the entire product shelf life.

PROCESS FOR PREPARING CHOCOLATE CRUMB

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A process is described for the production of chocolate crumb. A milk and sugar mixture is provided, or milk and sugar are mixed together so as to form a mixture, and liquid is evaporated from the mixture. During the process of mixing and/or evaporating liquid, cocoa mass/liquor is added and mixed to the mixture. The mixture is then subjected to conditions effective to bring about sugar crystallisation in the mixture, and dried so as to form chocolate crumb. Fat is added after sugar crystallisation.

PROCESS FOR PREPARING CHOCOLATE CRUMB

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A process is described for the preparation of chocolate crumb. A milk and sugar mixture is provided, or milk and sugar are mixed together so as to form a mixture, and liquid is evaporated from the mixture so as to form sweetened condensed milk The sweetened condensed milk is heated to a temperature in the range of 75 to 110° C. for a period of 10 to 60 minutes, and cocoa mass/liquor are added and mixed to sweetened condensed milk to form a mixture. The mixture is then subjected to conditions effective to bring about a sugar crystallisation in the mixture, and dried so as to form chocolate crumb.

PUFFED OAT BASED BREAKFAST CEREAL OF ENHANCED SALTY FLAVOR PERCEPTION AND METHOD OF PREPARATION

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Methods of preparation and improved oat based puffed R-T-E or breakfast cereal products resulting there from with reduced sodium levels that provide good cooked grain flavor relative to other low or no sodium cooked cereal products and that approach the quality of higher sodium level products are provided. The methods include formulating cooked cereal doughs with minimal levels of sodium chloride and including a blend of potassium chloride and choline chloride. The cooked cereal dough is formed into pellets and gun puffed to form puff products having a total pyrazine content of at least 200 ppm. The puffed products are topically coated with saline solution and dried to provide the present improved low sodium high flavor finished breakfast cereal products.

MODIFIED INDUSTRIAL YEAST STRAINS

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The present invention relates to modified industrial yeast strains that show reduced hydrogen sulfide production. In one embodiment the invention provides an industrial yeast strain comprising a modification in a MET5 gene and/or a MET10 gene which results in reduced hydrogen sulfide production when compared to the corresponding industrial yeast strain without the modification. The present invention also relates to methods of manufacturing these modified industrial yeast strains and their use in the production of fermented products.

Soybean Cultivar S090090

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A soybean cultivar designated S090090 is disclosed. The invention relates to the seeds of soybean cultivar S090090, to the plants of soybean S090090, to plant parts of soybean cultivar S090090, and to methods for producing a soybean plant produced by crossing soybean cultivar S090090 with itself or with another soybean variety. The invention also relates to methods for producing a soybean plant containing in its genetic material one or more transgenes and to the transgenic soybean plants and plant parts produced by those methods. This invention also relates to soybean cultivars, or breeding cultivars, and plant parts derived from soybean variety S090090, to methods for producing other soybean cultivars, lines or plant parts derived from soybean cultivar S090090, and to the soybean plants, varieties, and their parts derived from use of those methods. The invention further relates to hybrid soybean seeds, plants, and plant parts produced by crossing the cultivar S090090 with another soybean cultivar.

Encrusted Cheese Dip and Method

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A food product and method including a portion of cheese configured in a single serving size. The portion of cheese is configured to melt at a temperature of less than about 110° F. A batter and bread coating encases the portion of cheese and the coating further includes a wheat flour which has been heat treated. The coating comprises less than 25%, by weight, of the food product. In one embodiment, the coating further comprises a plurality of ingredients suitable for heating longer than five minutes without a cheese blowout.

PACKAGE COMPRISING ON-DEMAND COLLAPSIBLE SUPPORT MEMBER

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The presently disclosed subject matter relates to packaging for products (such as fresh red meat) that are enclosed between a support member and a film in such a manner that the film can be peelably removed from the support member. More specifically, the presently disclosed subject matter relates to packaging wherein the support member is collapsible to allow the product to contact the film at any desired time, such as the time of retail display.

HEALTH CHARACTERISTIC CHEWY OR GUMMY CANDY CONFECTION

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The present invention provides for flavored chewy or gummy candy confections made by making a flavored chewy or gummy candy confection from scratch or adjusting a current flavored chewy or gummy candy confection brand product with our invention. This invention can have a healthier group of edible oils component, unique antioxidant taste profile component, fiber component, water component, emulsifier component, and potentially a 0% or greater supplement component that can add additional dietary benefits. Specific ratios of ingredients can lower sugar content up to 75% while creating a product with a taste, texture, and mouth feel similar to regular flavored chewy or gummy candy. The reduction of sugar possible within this invention can reduce the negative health ramifications of high sugar content that current flavored chewy or gummy candy confections suffer from and the addition of the healthier ingredients adds some improved health characteristics to the products that usually are devoid of nutrition. Additionally, the method for preparing a flavored chewy or gummy candy confection with these improved health characteristics, taste profile, and dietary benefits are covered.

ROUGHAGE

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The invention relates to dietary fibre for human and animal nutrition and more particularly to roughage consisting of a fibre formulation containing lignocellulose. Said formulation contains a fraction of a fibrous substance that is fermentable in the digestive tract and a fraction of a fibrous substance that is poorly or non-fermentable in the digestive tract.

EDIBLE PIPE AND METHOD THEREFOR

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An edible pipe includes a bowl, a stem, and a mouthpiece manufactured by a process that includes forming a patty having an approximately rectangular shape. The process includes cooking the patty, and rolling the cooked patty into a cylindrical shape by inserting the cooked patty into a rolling device having a cylindrical wall with a closed end. The cylindrical wall defines an interior volume of the rolling device and includes an opening along a length of the cylindrical wall for receiving the cooked patty. The rolling device includes a shaft mounted to the closed end. The shaft runs through the interior volume of the rolling device. Rolling the cooked patty includes winding the cooked patty around the shaft of the rolling device, and removing the rolled cooked patty from the rolling device. The process includes forming a bend in the rolled cooked patty to form the edible pipe.

FOODS AND BEVERAGES FOR PREGNANCY AND LACTATION

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The invention generally relates to nutrient enhanced foods and beverages which include certain levels of the most current Daily Recommended Intakes of macronutrients and Micronutrients, and the rationale for increased allowances during pregnancy. The foods and beverages of the invention generally comprise one or more macronutrients, vitamins and minerals recommended for consumption by pregnant or lactating women in an amount that is effective for enhancing the nutrition of pregnant and lactating women, and that is not harmful to developing fetuses or breast-feeding babies. In particular, the invention provides high doses of more easily absorbable iron to increase bioavailability of both iron and calcium which normally are not ingested in the needed doses, or are usually ingested via hard to swallow and digest prenatal, iron and calcium pills that can cause stomach cramps, diarrhea, constipation and other gastro-intestinal effects, that often lead to women not getting enough necessary nutrients, as well as high doses of Vitamin B6 to potentially manage nausea and vomiting.

FEED ADDITIVE

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Fish feed where the fish feed is produced by extrusion and contains at least 3 percent by weight of the amino acid arginine.

FROZEN AERATED PRODUCTS

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The present invention relates to frozen aerated products including products manufactured by low-temperature extrusion with superior creaminess. In particular, the invention is concerned with a partially coagulated protein system induced by controlled coagulation of milk protein which imparts outstanding sensory attributes on frozen confectionery including low-temperature extruded frozen products, in particular when containing low fat. A method of producing such frozen aerated confectionery product and the products obtainable from the method are also part of the present invention.

EMULSION-LIKE COMPOSITIONS

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The present invention relates to emulsion-like compositions especially emulsion-like compositions without emulsion stabilizing aids. This invention also relates to a process for manufacturing said emulsion-like compositions and the invention further relates to the use of porous starch in the manufacture of emulsion-like compositions.

MULTI-LAYERED CHILLED DESSERT

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The present invention relates to a multi-layered, cooked and chilled dessert in a heat-resistant container and to a method for manufacturing it. The dessert of the invention is prepared by subsequently filling layers in a heat-resistant jar and baking the dessert comprising the layers, followed by cooling the dessert to chilled conditions. The dessert may be consumed as chilled dessert or, alternatively, following a re-heating step shortly before serving. The dessert of the present invention provides advantages with respect to food safety in that its manufacturing process is shortened and not prone to contamination if compared to prior art processes.

ROASTED GREEN TEA BEVERAGE PACKED IN CONTAINER

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Disclosed is a roasted green tea (Hojicha) beverage packed in a container which has a strong roasted aroma, a light taste and a refreshing aftertaste and can be drunk delectably even in a cold state. Specifically disclosed is a roasted green tea beverage packed in a container, characterized by: the concentration of saccharides, i.e., the sum of monosaccharides and disaccharides, being 60-220 ppm; the concentration ratio of disaccharides to monosaccharides (disaccharides/monosaccarides) being 5.0-15.0; and the concentration ratio of the aforesaid saccharides to gallic acid (saccharides/gallic acid) being 2.0-5.0. It is preferred that the concentration ratio of catechin showing electron localization to soluble solid matters originating in tea leaves [catechin showing electron localization/(soluble solid matters originating in tea leaves×100)] is 5.0-9.0. Also, it is preferred that the ratio (catechin showing electron localization/saccharides) is 0.8-1.8.

Process for the Preparation of an Edible Dispersion Comprising Oil and Structuring Agent

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The invention relates to a process for the preparation of an edible dispersion comprising oil and structuring agent and one or more of an aqueous phase and/or a solid phase, in which the dispersion is formed by mixing oil, solid structuring agent particles and the aqueous phase and/or the solid phase, wherein the solid structuring agent particles have a microporous structure of submicron size particles.

Encrusted Cheese Twist and Method

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A food product and method including a portion of cheese configured in an individual, elongated multi-dimensional shape. A batter and bread coating is uniformly encasing the portion of cheese. The coating is composed of a plurality of ingredients suitable for heating without a cheese blowout and comprising at least 55%, by weight, of the food product. The multi-dimensional shape includes a twist along the longitudinal length of the portion of cheese.

POLYPEPTIDES HAVING TYROSINASE ACTIVITY AND POLYNUCLEOTIDES ENCODING SAME

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The present invention relates to isolated polypeptides having tyrosinase activity and isolated polynucleotides encoding the polypeptides. The invention also relates to nucleic acid constructs, vectors, and host cells comprising the polynucleotides as well as methods of producing and using the polypeptides.
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