This invention provides processes and apparatus for enhancing the aroma of food products. Aroma-enhancing agents are applied or dispensed onto food products during their manufacture by food-grade controlled-droplet dispensing heads (or head). In preferred embodiments, the dispensing heads are controlled by a controller, such as a programmed PC-type computer, in dependence on sensor data, such as electromechanical, optical, or image sensor data. The controller and sensors operate so that different food items can have selected aroma-enhancing agents properly applied or dispensed without waste or overspray. The invention also provides food products, the aroma of which have been enhanced according to the provided processes and apparatus with aroma-enhancing agents.
ENHANCING THE AROMA OF FOOD PRODUCTS
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COOKING METHOD AND APPARATUS
An ovenable cooking apparatus for facilitating the cooking of food components while maintaining the separateness thereof may include a first container for holding a first food component, and a second container for holding a second food component. The separation of the first food component from the second food component maintains the surface area for the first and second food components to facilitate heating of the first and second food components. The first food component may have a liquid based content for producing steam when heated, and one or both of the first container and the second container may define a passage for providing airflow and steam flow for contacting the second container and/or the second foodstuff and heating or steaming the second food component. Additionally, the second container may be steam impermeable for cooking bread and the like.
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Resealable Packaging For Food Products And Method Of Manufacturing
Resealable packaging for food products is provided with a flexible container having a top, bottom and side faces, a container aperture having lateral edges extending within the top face, and a flexible closure flap covered of repositionable adhesive on the lateral margins, which are peelable from a closed position in which they adhere around the aperture. The container having a supporting insert including a frame extending along the side faces and having a lower peripheral edge laying against the bottom face of the container. The frame may include foot portions and may have a top peripheral edge situated adjacent the top face and may have head portions between which two top panels extend. The insert covers the inner face of the container in the area on which the lateral margins adhere, to support it during the resealing. A method of manufacturing is also disclosed.
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On-Line System, Method of its Calibration and Simultaneous Detection of Antibiotic Residues and Their Concentration in Milk
The present invention discloses an on-line system, a method for its calibration and simultaneous detection of antibiotic residues and their concentrations in milk. The system comprises a device for lactose hydrolysis to increase the concentrations of glucose and galactose in milk samples at least 10 times to obtain their equal concentrations in all investigated samples and a biosensor array to measure the transient phase decrease of dissolved oxygen concentration caused by the enzymatic oxidation of glucose and galactose. Parameters, characterising the oxidation of glucose and galactose, are calculated for each biosensor on the basis of the transient phase decrease of dissolved oxygen concentration and initial oxygen concentration in milk sample. The combination of different parameters of different biosensors forms a pattern of milk sample and in the presence of antibiotics this combination forms the fingerprints of particular antibiotics.
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ENHANCING THE NUTRITIONAL VALUE OF FOOD PRODUCTS
This invention provides processes and apparatus for enhancing the nutritional value of food products. Nutrition-enhancing agents are applied or dispensed onto or into food products during their manufacture by food-grade controlled-droplet dispensing heads (or head). In preferred embodiments, the dispensing heads are controlled by a controller, such as a programmed PC-type computer, in dependence on sensor data, such as electromechanical, optical, or image sensor data. The controller and sensors operate so that different food items can have selected nutrition-enhancing agents properly applied or dispensed without waste or overspray. The invention also provides food products which have been enhanced according to the provided processes and apparatus with nutrition-enhancing agents.
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Modular mold with connectors
Modular mold unit and space-saving modular mold assembly, method, and article of manufacture for forming and preparing frozen confections that allow a quick release of the frozen confections from the mold by a microwave oven, wherein the mold unit is made of plasticizer-free, unadulterated, nonrecycled, heat-stable, microwave-transmissible plastic. The modular mold unit comprises a container member and a detachable lid member, wherein said container member comprises attachment means comprising lock-and-key mating or coupling connector members that are used to firmly and removably connect a plurality of modular mold units to one another to form an assembly of mold units, and wherein said detachable lid member has a stick member that is integrally molded with said lid member. Alternatively, said removable lid member is a stick-supporting lid having a central collar with a longitudinal slot opening to frictionally hold a separate wooden or plastic stick.
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Frozen confection modular mold
Modular mold unit and space-saving modular mold assembly, method, and article of manufacture for forming and preparing frozen confections that allow a quick release of the frozen confections from the mold by a microwave oven, wherein the mold unit is made of plasticizer-free, unadulterated, nonrecycled, heat-stable, microwave-transmissible plastic. The modular mold unit comprises a container member and a detachable lid member, wherein said container member has a top side, a body side comprising a vertical rectangular or square flange section with four vertical sides, and wherein said detachable lid member has a stick member that is integrally molded with said lid member. Alternatively, said removable lid member is a stick-supporting lid having a central collar with a longitudinal slot opening to frictionally hold a separate wooden or plastic stick. The mold assembly comprises a plurality of modular mold units that are held to one another at the level of the vertical flange sections by a reclosable and releasable strap.
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Convenient release mold
An improved mold for frozen bars, especially frozen confections on a stick, that allow a quick and convenient release of the frozen confections from the molds by microwave radiation, said molds being made of plasticizer-free, unadulterated, nonrecycled, heat-stable, microwave-transmissible plastic; a method using said mold to produce said frozen confections including the step of using microwave radiation to quickly and conveniently release said confections from said mold; and an article of manufacture comprising the mold hereinabove, in association with instructions for use.
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Method and Apparatus for Chilled Water Injection
A method and apparatus for injecting chilled water (16) into freshly slaughtered and eviscerated poultry carcasses immediately prior to introducing the poultry carcasses into a conventional chiller (20). The chilled water (16) may be at a temperature slightly above the freezing point of water. The chilled water injector (10) is mounted to the entrance end (21) of a chiller (20). The poultry carcasses are removed from a shackle line and placed on a conveyor (11) which conveys the warm carcasses into and through the injector (10). In the injector (10), needles (13) inject chilled water (16) into the carcasses thereby beginning the chilling process. The injected carcasses then drop into the conventional chiller (20) where they are conveyed from the entrance end (21) to the exit end (22) through a counter-flow of chilled water (23) during which time further chilling occurs.
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METHOD FOR PRESERVING FRUIT, VEGETABLES AND THE LIKE
The method consists of selecting individual fruit or vegetables without bruises or broken skin, cleaning them with an air jet, washing them in sterile water and drying them at a temperature between 18° C. and 25° C. such that, once the fruit or vegetable is clean, it is inserted into a food-grade composite bath to obtain a protective covering consisting of a thin layer of continuous tangible material that protects both the skin and the stem and crown of the fruit or vegetable, the fruit thus being protected until consumption, without refrigeration and without rotting since the oxygen necessary for bacteria growth is absent. The fruit or vegetable can be consumed after removing the food-grade composite by cutting away said covering.
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AIRFLOW-REGULATED SMOKERS AND METHODS OF USING THE SAME
Smokers can enclose smoking subjects for production of trapped smoke with limited airflow. Optimal airflow rates and resulting smoking effects can be achieved through smokers. If a smoker has approximately 60 cubic inches volume, four 2-millimeter holes at an air inlet point achieves desired airflow and oxygen consumption in typical fills and cooking temperatures. Smokers may include a lid or other seal or access point to permit placement and enclosure of smoking materials. Smokers are useable with conventional grills and may be shaped to sit on grill racks without blocking desired airflow by grill components or smoking materials. Smokers may include a detachable handle for safer handling and heating.
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FOOD PRODUCTS SERVING AND PRESERVING DEVICE
A device for serving and preserving food items, the device including an open container for holding the food items having one or more side walls and a floor, wherein when the food items are immersed in fluid, typically a preserving fluid, the device is in a preserving state; a liquid-holding compartment, having a tubular form, for holding the fluid when the device is in a serving state; and a liquid-transfer mechanism for transferring the preserving fluid from the open container into the liquid-holding compartment and back. One or more passageways, interconnecting the open container and the liquid-holding compartment, facilitate the transfer of fluid between the open container and the liquid-holding compartment.
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MULTI-SECTIONAL RICE COOKER
A rice cooker comprising several inner containers, wherein a set of cooking parameters for each inner container is independently selectable, thus, permitting the automatic and simultaneous preparation of different style, recipe or taste of rice in each of the plurality of the inner containers.
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CRYSTAL OF MULTIVALENT METAL SALT OF MONATIN
To provide a novel monatin crystal capable of forming a sweetener composition which is less likely to be degraded even when being exposed to high temperature and high humidity conditions in the coexistence of a reducing sugar. It was found that the object can be achieved by a crystal of a multivalent metal salt of (2R,4R)-monatin.
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Beverage Products Having Steviol Glycosides And At Least One Acid
Beverage compositions including a sweetening amount of Rebaudioside D and an acidulant. The beverage has a titratable acidity of about 9 to about 11.
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Consumables
Disclosed are sweetened consumables and methods of forming said sweetened consumables that comprise certain sweeteners and at least one sweetness enhancer in a concentration near its sweetness detection threshold. The sweeteners include sucrose, fructose, glucose, high fructose corn syrup, corn syrup, xylose, arabinose, rhamnose, erythritol, xylitol, mannitol, sorbitol, inositol, acesulfame potassium, aspartame, neotame, sucralose, saccharine, or combinations thereof. The sweetness enhancer is selected from naringin dihydrochalcone, mogroside V, swingle extract, rubusoside, rubus extract, rebaudioside, and stevioside.
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PRODUCTION OF THIN, IRREGULAR CHIPS WITH SCALLOPED EDGES AND SURFACE BUBBLES
A dough sheet for producing thin, baked chips is obtained continuously by compressing a dough sheet to a thickness of less than or equal to about 0.035 inch between counter-rotating gauge rolls while maintaining the surface of each gauge roll at a temperature of about 85° F. to about 95° F. Maintaining the gauge roll surface temperature at about 85° F. to about 95° F. avoids sticking, tearing, and shredding of the thin dough sheet as it is compressed and transferred by the gauge rolls, even at high production rates or line speeds. A rotary cutter is employed to obtain thin, irregularly shaped, scallop-edged snacks in a variety of shapes from a single dough sheet without producing dough scraps between the pieces.
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LIQUID FLOW CONTROL AND BEVERAGE PREPARATION APPARATUSES, METHODS AND SYSTEMS
Apparatuses, methods and systems for liquid flow control and beverage preparation are disclosed. The apparatuses, methods and systems of the present invention include liquid flow control and beverage preparation capsules, pods, cartridges, pouches, systems, and modules for controlling and directing flow streams of liquid through a beverage preparation process. The apparatuses, methods and systems of the present invention may be used in combination with or included as an integral assembly of any apparatus, method or system for liquid dispension.
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Use
The present invention relates to the use of one or more cas genes for modulating resistance in a cell against a target nucleic acid or a transcription product thereof.
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ALPHA-AMYLASE VARIANTS WITH ALTERED PROPERTIES
Disclosed are compositions comprising variants of alpha-amylase that have alpha-amylase activity and which exhibit altered properties relative to a parent AmyS-like alpha-amylase from which they are derived. The compositions comprise an additional enzyme such as a phytase. Also disclosed are methods of using the compositions, and kits related thereto.
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