A speed cooking oven is disclosed comprising a cooking cavity, thermal heating source, air movement and directing means, air delivery means, and a vent assembly. Hot gas is circulated to and from the oven cavity via air delivery means such that turbulently mixed glancing, conflicting and colliding gas flow patterns mix at and about the surfaces of the food product. The turbulently mixed gas flows are spatially averaged over the surface area of the food product producing high heat transfer, thereby optimizing speed cooking of the food product.
SPEED COOKING OVEN
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FOOD PRODUCT STABILIZER SYSTEM
A method for processing a food product includes in sequence providing ingredients to the food product; reducing a temperature of a surface of the food product for providing a crust at the surface to retain the ingredients in the food product and adapt the food product for retaining deformation to a select shape; and pressing the food product in to the select shape, wherein the shape of the food product and the ingredients in the food product are retained for subsequent processing.
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Reticulate Dairy Based Product
The present invention pertains to a method for producing a reticulate dairy based product, comprising subjecting a dairy based product to an extrusion to obtain multiple individual threads of the dairy based product and structuring said multiple individual threads of the dairy based product to obtain a reticulate dairy based product. Moreover the present invention pertains to a reticulate dairy based product obtainable by this method and to a reticulate dairy based product comprising a coherent network of multiple entangled individual threads of a dairy based product.
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EFFICIENCY FOOD SMOKER
Food smoker with self-basting features and relatively low thermal conductivity chip bowls. A lid of the food smoker may include downward pointing protrusions to control dripping onto food being smoked. This self-basting feature reduces the need to open the food smoker to baste the food smoking. The food smoker may include a ceramic chip bowl to reduce the rate of consumption of wood chips used to add flavoring to the food being smoked. This further reduces the need to open the food smoker. The housing of the smoker may be constructed with inner and outer walls, minimizing the heat loss during the cooking process. In combination, these features result in an improved food smoker that requires less user interaction than traditional systems. Moreover, the food smoker may need to be opened fewer times during the smoking process, which reduces heat loss and thus leads to greater energy efficiency.
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METHOD OF HANDLING MANGOES
A method of handling mangoes includes exposing the mangoes to an atmosphere that contains one or more cyclopropene compounds, and containing the mangoes in a modified-atmosphere package. The method provides an unexpected improvement in maintaining the optimum ripeness of the mangoes over what would be expected based upon the effects observed when either exposing the mangoes to the cyclopropene compound or containing the mangoes in a modified-atmosphere package in the absence of the other.
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System for Producing Uniform Serving Portions in a Pan-prepared Comestible
System for removing a pan-prepared comestible from a pan and dividing the comestible into desired portions includes an article including a substrate with portions thereof placed between a pan-prepared comestible, such as a baked or chilled item, and portions of the substrate extending beyond at least two sides of the pan, which define handles for lifting the pan-prepared comestible from the pan. The system includes indicia which includes printed, raised or embossed markings, indicators, or symbols visible on the substrate beyond the bounds of the comestible once separated from the pan, and which define portioning lines serving as guidelines for a cutting tool whereby the comestible is divided into uniformly shaped portions.
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UNDERLAY DEVICE FOR TRANSPORTATION AND PRESENTATION CONTAINERS
The invention relates to an underlay device (1) for a transportation and presentation container (12) for food, such as fruits and/or vegetables, wherein the transportation and presentation container (12) comprises a bottom part (13) and four side wall parts (14, 14′, 14″, 14″′), and the underlay device (1) has four sides walls (3, 3′, 3″, 3″′) arranged in a frame shape as an underlay frame (2) of the transportation and presentation container (12) and/or at least three side walls (17, 17′, 17″) having dimensions as an underlay apparatus (16) so that the bottom part (13) of the transportation container (12) can be placed on the underlay frame (2) or the underlay apparatus (16).
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DEVICE FOR PREPARING A BEVERAGE
Two chamber parts are pressed against each other in a sealing manner in order to receive a capsule. In an open position, the capsule can be held in an intermediate position between the chamber parts by a positioning unit having mutually opposite guide sections for guiding the capsule on mutually diametrically opposite sections of the capsule collar in order to hold the capsule in the intermediate position. The insertion section is formed as a hinged guide and the opposite guide section as a release guide. The release guide has a recess formed in such a way that the capsule can be rotated out of the intermediate position around the hinge guide and can be released from the release guide. Before reaching the closed position, the capsule is freed from the release guide in first and second movement phases by being acted on by one of the chamber parts.
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PASTEURIZER WITH CONTROLLED SPRAYER OUTPUT
A method for pasteurizing a continuous product chain in a device having an inlet, heat-up, pasteurization, and cooling regions all divided into treatment zones, and transport means for passing products through these regions includes heating up, pasteurizing, and cooling by heat transfer between the products and a spray medium with which the products are sprayed, for each of the treatment zones, adapting a temperature of the spray medium to cause a desired consequence to heat transfer in the treatment zone, and varying a pasteurization process by changing a volumetric flow rate of the spray medium in at least one treatment zone between a maximum value and a minimum value.
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METHODS OF COOKING IN CONTINUOUS COOKING OVEN SYSTEMS
A method of cooking in a continuous cooking oven system generally includes transporting food products on a continuous, pervious conveyor through a helical path within a cooking chamber, directing a substantially vertical flow of a heated gaseous cooking medium into either a top end or a bottom end of the helical stack and through the plurality of superimposed tiers, and selectively reversing the substantially vertical flow of heated gaseous cooking medium on a user defined interval.
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COMPLEX COACERVATES, METHODS AND FOOD PRODUCTS
Complex coacervates incorporating one or more hydrophobic substances are provided, that are stable in certain aqueous systems and food products. The coacervates may be used as an ingredient in food products, e.g., in beverages, dry foods, and semi-moist foods. Methods for producing the complex coacervates and food products are also disclosed herein.
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JUICE OR NECTAR FORMULATIONS
The present invention relates to (fruit) juices and nectars formulations, comprising (LC)-PUFA's, which do not have the characteristic fish taste of the (long chain) polyunsaturated fatty acids. Furthermore, the present invention also relates to a base material, which comprises PUFA and β-carotene and the use of such a base material to produce a (fruit) juice or (fruit) nectar formulation.
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Beverage Products Having Steviol Glycosides And At Least One Acid
Beverage products are provided which include rebaudioside A, erythritol, and an acid component. The beverage product has a titratable acidity in the range of about 8.75 to about 10.25, and a pH in the range of about 2.8 to about 3.3. Beverage products disclosed herein achieve a proper sweet/tart ratio to increase sweetness and to reduce tartness and bitterness of beverages made with natural sweeteners.
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METHOD OF MAKING SWEET POTATO BREAD
The present invention provides a method of making a sweet potato bread. The method includes: forming a sweet potato paste by steaming sweet potatoes, cutting the steamed sweet potatoes, and mashing the cut sweet potatoes by using a masher; forming a mixed paste by mixing the sweet potato paste and bean-based paste or pumpkin-based paste in the weight ratio of 1:0.05 to 0.3; forming a dough by mixing flour, sugar, eggs, table salt, starch syrup, baking powder, and sodium hydrogen carbonate and kneading the mixture; and forming a bread shaped dough by cutting the dough to a predetermined size, adding the mixed paste to the cut dough, and then shaping the cut dough into a bread shape.
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Method for manufacturing a whole milk cheese
A new cheese and its unique method for manufacturing, wherein dry whole milk is the primary ingredient. In the process, and when the milk reaches a ph of approximately 6, salt and tri-potassium phosphate are added to the mixture. The dry mixture can then be shipped or stored until further processing. Then, heated water is added to the mixture, and mixed within a steam jacket, until such time as it forms a thick homogenous mass, and it is then packaged as a whole milk cheese product.
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SWEET ONION SAUCE AND METHOD OF MANUFACTURING SAME
Embodiments of the present invention are generally related to a sweet onion sauce and methods of manufacturing the same. More specifically, embodiments of the present invention relate to a sweet onion sauce having an improved flavor resulting from natural and healthy ingredients, and methods of manufacturing the same for commercial purposes. In one embodiment of the present invention, a consumable composition consists of: a plurality of onions; water; maple syrup; tomato paste; olive oil; balsamic vinegar; and one of either cayenne pepper, hickory seasoning or hot sauce.
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Compositions Comprising Tailored Oils
Methods and compositions for the production of food compositions, oils, fuels, oleochemicals, and other compounds in recombinant microorganisms are provided, including oil-bearing microorganisms and methods of low cost cultivation of such microorganisms. Microalgal cells containing exogenous genes encoding, for example, a lipase, a sucrose transporter, a sucrose invertase, a fructokinase, a polysaccharide-degrading enzyme, a keto acyl-ACP synthase enzyme, a fatty acyl-ACP thioesterase, a fatty acyl-CoA/aldehyde reductase, a fatty acyl-CoA reductase, a fatty aldehyde reductase, a fatty aldehyde decarbonylase, and/or an acyl carrier protein are useful in manufacturing food compositions, and transportation fuels such as renewable diesel, biodiesel, and renewable jet fuel, as well as oleochemicals such as functional fluids, surfactants, soaps and lubricants.
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PROCESSED SOYBEAN HAVING REDUCED UREASE CONTENT AND MANUFACTURING METHOD OF THE SAME
This invention relates to a processed soybean having a reduced urease content, the soybean being produced by decompressing and steaming.
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PROCESS FOR THE PREPARATION OF STABLE AND HOMOGENEOUS FRUIT PREPARATION
A process for preparing a stable and homogenous fruit preparation, includes the steps of: (i) preparing a fruit mixture by mixing fruit pieces, optionally in the presence of a fruit matrix, with sugar in an amount included between 10% and 60% by weight relative to the total weight of the fruit preparation,(ii) treating the fruit mixture obtained in step (i) at a temperature ranging between 40° C. and 90° C., and at a pressure from 50 mbar to 1000 mbar, during 15 to 90 minutes, so as to obtain a concentrated fruit preparation having a Brix degree at 20° C. ranging between 50° and 75°,(iii) optionally submitting the concentrated fruit preparation to a heat treatment, at a temperature ranging between 90° C. and 120° C.,(iv) cooling the concentrated fruit preparation obtained in step (ii) or, when step (iii) is performed, cooling the concentrated fruit preparation obtained in step (iii), to storage temperature.
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SUPERCOOLING PROMOTING AGENT
The present invention discloses a supercooling promoting agent comprising a tannin for producing practical water which does not freeze. As the tannin, a hydrolyzable tannin such as 2,3,6-tri-O-galloyl-α,β-D-hamamelose, 1,2,6-tri-O-galloyl-β-D-glucose, and a vitrification liquid, each of which contains the supercooling promoting agent are useful as a solution or the like for storing a biological material at low temperature.
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