DRIED SEMI-READY MEAL

Disclosed is a dry, packaged half-finished meal in the form of a mixture of two separate batches. The first batch is treated in an aqueous phase while the second batch is treated in edible oil and/or fat. The second phase aromatizes the first phase after mixing thereof.

SHELF-STABLE COMPLETE FOOD PRE-MIXES

Shelf-stable complete pre-mixes, separated into two or more components. The components are chemically and microbially stable. At least one component is a high-water-activity liquid component having a pH greater than 4.5. The components, when combined, provide all ingredients necessary to form uncooked mixes or food and beverage products.

PROCEEDED Of OBTAINING a DISH READY TO CONSUME

Process for the preparation and heat treatment of food products

The present invention relates to a process for the preparation and heat treatment of food products. In the process according to the invention, the mixing and heat treatment operations are carried out simultaneously by the injection, under pressure, of the concentrate and at least part of the constituting liquid, superheated to a temperature above about 100° C., into a tubular chamber which is closed so as to prevent any vaporization of the constituting liquid.

Process for the preparation and the packaging of soya based foodstuff

This invention relates to a process for preparing a soya based foodstuff suitable as a taste alike replacement and substitute for meat based produce. The process includes the steps of providing a partially prepared soya based foodstuff, of predetermined mass and volume, having a solid constituent and a fluid constituent respectively at a predetermined mass and volume ratio, the solid constituent including soya concentrate at a predetermined percentage dehydration; and sealing the foodstuff in a container of predetermined volume thus enabling the solid constituent to absorb the fluid constituent at least partially, allowing the solid constituent to expand in the container volume to a predetermined degree in accordance with the percentage dehydration and the container volume so that the solid constituent is compressed to a predetermined and required extent. A corresponding process for packaging a soya based foodstuff suitable as a taste alike replacement and substitute for meat based produce ...

WATER SOLUBLE POWDERS AND TABLETS

The invention relates to water soluble or water dispersible powders or tablets based on a carbohydrate matrix with improved dissolution properties in water. The powders or tablets or a precursor therefor are subjected to treatment with a gas so that gas is entrapped in the powder of tablet, which comprises providing the powder or tablet with sufficient closed porosity so that gas entrapped therein promotes dissolution or dispersion on contact with water. The powders or tablets may be pharmaceuticals or foods.

УЛУЧШЕНИЕ РАСТВОРИМОСТИ ПОРОШКОВ В ХОЛОДНЫХ ЖИДКОСТЯХ

Изобретение касается порошка для растворимого напитка, содержащего частицы сахара и/или агент-наполнитель, по крайней мере, частично покрытые пищевым маслом, содержащим насыщенные триглицериды с С4-С12, преимущественно, С8-С12 цепочками насыщенных жирных кислот, причем количество масла составляет 0,1-5 масс. %, преимущественно, 0,2-0,5 масс. % общего количества порошка.

WATER SOLUBLE POWDERS AND TABLETS

METHOD OF IMPROVING THE HYDRATION OF PASTA AND PREPARATION OF PASTA PRODUCTS

A method of improving the hydration of pasta or pasta products, comprising adding to the pasta or to pasta dough or to pasta dough ingredients an effective amount of an oxidoreductase which is at least capable of oxidizing a carbohydrate. Preferably the oxidoreductase is at least capable of oxidizing maltose.

PROCESS FOR PREPARATION OF A DRY INSTANT PORRIDGE

DRY HALF-FINISHED MEAL

Disclosed is a dry, packaged half-finished meal in the form of a mixture of two separate batches. The first batch is treated in an aqueous phase while the second batch is treated in edible oil and/or fat. The second phase aromatizes the first phase after mixing thereof.

SHELF-STABLE COMPLETE FOOD PRE-MIXES

Shelf-stable complete pre-mixes, separated into two or more components. The components are chemically and microbially stable. At least one component is a high-water-activity liquid component having a pH greater than 4.5. The components, when combined, provide all ingredients necessary to form uncooked mixes or food and beverage products.

PROCEDE DE RECONSTITUTION ET DE TRAITEMENT THERMIQUE DE PRODUITS ALIMENTAIRES LIQUIDES, ET APPAREILLAGE PERMETTANT DE METTRE EN OEUVRE CE PROCEDE

L'INVENTION CONCERNE LA RECONSTITUTION DE PRODUITS ALIMENTAIRES LIQUIDES (TELS QUE LAIT OU JUS DE FRUIT) A PARTIR DE POUDRES OU DE CONCENTRES ET LEUR TRAITEMENT THERMIQUE DE CONSERVATION. LA RECONSTITUTION S'EFFECTUE PAR DILUTION DANS UNE CHAMBRE 6 D'UN CONCENTRE ISSU DE RESERVOIRS 1 AVEC DE L'EAU SURCHAUFFEE FOURNIE PAR UN GENERATEUR 8. LE MELANGE ET LE TRAITEMENT THERMIQUE (PASTEURISATION OU STERILISATION) ONT LIEU SIMULTANEMENT DANS UN MELANGEUR 14. LE PRODUIT RECONSTITUE ET TRAITE THERMIQUEMENT EST REFROIDI DANS UN ECHANGEUR 17, PUIS DIRECTEMENT MIS SOUS EMBALLAGE PAR UN GROUPE DE CONDITIONNEMENT STERILE 24. LE TOUT EST EFFECTUE EN CIRCUIT FERME DANS UN APPAREILLAGE AUTONOME SOUS LA COMMANDE D'UN MICROPROCESSEUR PROGRAMME 29.

METHOD FOR THE PREPARATION OF A DRY INSTANT FOOD COMPRISING AT LEAST TWO COMPONENTS, AS WELL AS DRY INSTANT FOOD PREPARED BY THE METHOD

Method for the preparation of dry instant food comprising two or more components, comprising the following steps: - the individual components are prepared to a ready-to-eat meal by at least one per se known preparation process comprising adding water and heating as well as mixing of the components, - the resulting mixture is subjected to a drying process comprising: - freezing the mixture, :drying of the mixture to a moisture content less than 15% in at least one drying step with a temperature lower than 0 0C, - packing of the dried product in a foil package. The invention also provides the product manufactured by said method.

水溶性粉剂和片剂

... 本发明涉及在水中的溶解性能改进的水溶性或水分散性的基于碳水化合物基质的粉剂或片剂。通过用气体处理粉剂或片剂或其前体以使得粉剂或片剂中留存有气体，它包括使粉剂或片剂具有足够的封闭孔隙率，以使气体留存于其中，从而促进了与水接触时的溶解性或分散性。粉剂或片剂可以是药物或食品。 ...

PRODUIT ALIMENTAIRE CONDITIONNE ET SON PROCEDE DE PREPARATION RAPIDE ET COMMODE EN PORTIONS DE METS CHAUD

L'INVENTION CONCERNE UN NOUVEAU PRODUIT ALIMENTAIRE CONDITIONNE ET SON PROCEDE DE PREPARATION RAPIDE ET COMMODE, EN PORTIONS DE METS CHAUD A BASE D'ALIMENTS SECHES FACILEMENT REHYDRATABLES. LES INGREDIENTS DU PRODUIT ALIMENTAIRE DE L'INVENTION OCCUPENT DEUX COMPARTIMENTS CONTIGUS ET FERMES DE FACON ETANCHE. UN LIQUIDE ALIMENTAIRE OCCUPE LE PREMIER COMPARTIMENT, DES SUBSTANCES ALIMENTAIRES SECHEES ET REHYDRATABLES, LE SECOND. UN OBTURATEUR FERME ISOLE LES DEUX COMPARTIMENTS DANS DES CONDITIONS NORMALES DE STOCKAGE DU PRODUIT ALIMENTAIRE DE L'INVENTION. SOUS L'EFFET D'UN CHAUFFAGE DU LIQUIDE ALIMENTAIRE, NOTAMMENT PAR ONDES ELECTROMAGNETIQUES, L'OBTURATEUR PEUT S'OUVRIR ET PERMETTRE AU LIQUIDE DE S'ECOULER DANS LE COMPARTIMENT DES SUBSTANCES A REHYDRATER. L'INVENTION CONCERNE EGALEMENT LE PROCEDE ET LA MACHINE PERMETTANT DE PREPARER, RAPIDEMENT ET COMMODEMENT, UNE PORTION DE METS CHAUD PAR APPLICATION D'UN CHAMP DE RAYONNEMENT ELECTROMAGNETIQUE AU PRODUIT ALIMENTAIRE CONDITIONNE DE L'INVENTION ...

IMPROVEMENT OF COLD WATER SOLUBILITY OF POWDERS

The present invention relates to powders, preferably milk- based powders, in particular instant drink powders which have improved cold water solubility. It further relates to capsules comprising said powders and to a method of preparing a cold instant drinks.

Method and device for dispensing an ingestible soluble material for further dissolving in a liquid

A dispensing device for a soluble or dispersible material which comprises a tube formed of a liquid impermeable material and of unitary construction, the tube being closed at both ends and having perforations along a portion of its length or close to one end, and containing a soluble granular material. The device is coated with a material such as sugar or "NUTRA SWEET", the material being rigid in the dry state and soluble when immersed in a liquid. The device is immersed in a liquid which results in a dissolving of material coating permitting the material within device to also disperse into the liquid.

Water purification apparatus

The present invention relates to the use of a hydrophilic membrane to provide by the process of pervaporation through the membrane water suitable for agricultural irrigation, industrial use, hydrating or rehydrating of food or agricultural or pharmaceutical compositions. The present invention also relates to a water purification apparatus which includes the hydrophilic membrane, comprising one or more layers of hydrophilic polymers, to purify water which may contain suspended or dissolved impurities and solids, including but not limited to seawater, brackish water and other kinds of polluted water.

WETTING SYSTEM

A wetting agent which does not present an overall sweet taste, and processes for making and using it. The /wetting agent comprises i) at least 40 wt. % or higher of solids, based on total solids in the binder, of one or more fibrous ingredient and ii) at least 1 wt. % of a compound which includes glycerol and/or fatty acid moieties. In a preferred embodiment, the fibrous compound comprises dextrin, most preferably wheat dextrin. In accordance with another embodiment of the invention, the wetting agent includes one or more fibrous ingredients having fewer than 70 % glucosidic 1,4 linkages, more than 15 % glucosidic 1,6 linkages, especially from 25 % to 50 %, at least 5% each of glucosidic 1,2 linkages and glucosidic 1,3 linkages and less than 5 wt. % mono- and disaccharides. The wetting agent is useful particularly for savory food bars. The invention is also directed to a process of using the wetting agent by applying it to dried food ingredients to rehydrate the foods and to the rehydrated ...

Method for production of metered amounts of drinks, especially coffee

In the method for preparing metered amounts of a drink in situ such as coffee, from soluble powder, a concentrate of a drink is produced by dissolving determined quantities of soluble powder with water. Then part or all of the concentrate is diluted in hot or cold water in order to produce a metered amount of a drink. The device for the implementation of the method includes an enclosure using a defined large volume of soluble powder and a relatively small defined quantity of liquid such as water, for dissolving the powder in the liquid so as to produce a concentrate in situ, and device for diluting part or all of the concentrate in a liquid in order to rapidly produce individual metered amounts of a drink.

Containing mineral ingredients and/or vitamin component of the dilution liquid and solid food

LIQUID DILUENT AND SOLID FOOD CONTAINING MINERAL COMPONENT AND/OR VITAMIN COMPONENT

It is intended to provide a liquid diluent, with which energy-supplying components such as fats, proteins and saccharides can be diluted without diluting a mineral component or a vitamin component in controlling the caloric value of a fluid diet per serving, and a solid food from which the liquid diluent can be easily prepared. Namely, a liquid diluent for diluting a fluid food composition containing a mineral component and/or a vitamin component which comprises the same mineral component and/or vitamin component as those contained in the fluid food composition as described above and water. COPYRIGHT KIPO & WIPO 2010 ...

FOOD PRODUCT MANUFACTURE

Food products which contain bread material and potato material are known. However, there are difficulties with regard to utilizing fresh, fully hydrated bread material. It is necessary to reduce the level of hydration of the bread material to an acceptable level typically in the range 1 %-10% by weight. By taking the initial fresh fully hydrated bread material, shredding and drying to the desired levels and with dried bread particles of desired dimensions an appropriate food snack can be prepared.

REHYDRATION APPARATUS

A process to prepare an instand food product and packaging to carry out the process

The invention concerns a packaging assembly , comprising a bottle and a cap for closing said bottle, wherein the bottle comprises a body and a neck with an external screwthread, the neck of the bottle being surrounded by a collar and wherein the cap comprises a base, an outer wall and an inner wall, said inner wall having a screwthread cooperating for the closure with the external screwthread of the neck, wherein the external screwthread of the neck has at least one discontinuity aligned along the height of the neck and containing a dehydrated foodstuff, a paste or a combination thereof.

Process for germinating plant seeds and growing a seedling

Process to obtain a ready to eat meal

WATER SOLUBLE POWDERS AND TABLETS

The invention relates to water soluble or water dispersible powders or tablets based on a carbohydrate matrix with improved dissolution properties in water. The powders or tablets or a precursor therefor are subjected to treatment with a gas so that gas is entrapped in the powder of tablet, which comprises providing the powder or tablet with sufficient closed porosity so that gas entrapped therein promotes dissolution or dispersion on contact with water. The powders or tablets may be pharmaceuticals or foods.

균사체화된 산물 및 카카오와 다른 농작물 유래의 균사체화된 산물의 제조방법

... 본 발명은 균사체화된 카카오 콩 또는 다른 농산품의 제조방법을 제공한다. 이 방법은 카카오 콩 또는 다른 농작물을 제공하고, 카카오 콩 또는 다른 농작물을 살균하여 준비된 카카오 콩 또는 다른 농작물을 제공하고, 및, 제조된 곰팡이 성분을 준비된 카카오 콩 또는 다른 농작물에 접종하고 균사체화된 산물을 제조하기 위해 접종물을 배양하는 단계를 포함한다. 본 발명의 방법은 출발 카카오 콩 또는 다른 농작물과 비교하여 제조된 카카오 콩 또는 다른 농작물이 바람직하지 않은 맛 성분, 예컨대, 테오브로민 또는 2-메톡시-3-이소프로필피라진의 감소된 수준과 균사체화 산물, 예컨대, 베타 글루칸, 피라진 및 다당류의 증가된 수준을 제공한다.

LIQUID DILUENT AND SOLID FOOD CONTAINING MINERAL COMPONENT AND/OR VITAMIN COMPONENT

It is intended to provide a liquid diluent, with which energy-supplying components such as fats, proteins and saccharides can be diluted without diluting a mineral component or a vitamin component in controlling the caloric value of a fluid diet per serving, and a solid food from which the liquid diluent can be easily prepared. Namely, a liquid diluent for diluting a fluid food composition containing a mineral component and/or a vitamin component which comprises the same mineral component and/or vitamin component as those contained in the fluid food composition as described above and water.

METHOD AND APPARATUS FOR CONSUMABLE POWDER RECONSTITUTION AND FROTHING

FOOD COMPOSITION

Improvement of cold water solubility of powders

The present invention relates to powders, preferably milk-based powders, in particular instant drink powders which have improved cold water solubility. It further relates to capsules comprising said powders and to a method of preparing a cold instant drinks.

WATER PURIFICATION APPARATUS

The present invention relates to the use of a hydrophilic membrane to provide by the process of vaporation through the membrane water suitable for agricultural irrigation, industrial use, hydrating or rehydrating of food or agricultural or pharmaceutical compositions. The present invention also relates to a water purification apparatus which includes the hydrophilic membrane, comprising one or more layers of hydrophilic polymers, to purify water which may contain suspended or dissolved impurities and solids, including but not limited to seawater, brackish water and other kinds of polluted water.

IN-PACKAGE HYDRATION, COOKING, AND PASTEURIZATION

This invention relates to a method for combining the multiple steps of hydration, cooking, and pasteurization of a food product into one simplified process. In one embodiment, this invention relates to a method for in-package hydration, cooking and pasteurization of a food product in a single step comprising (a) combining at least one low moisture food component and an aqueous based component in a heat-stable, sealable container wherein an effective amount of the aqueous based component is present to allow proper hydration and cooking; (b) sealing the heat-stable, sealable container and (c) treating the sealed container at a temperature and time effective to hydrate, cook, and pasteurize the tow moisture food product in a single step.

EXTRUDED AND DEHYDRATED PRODUCTS FOR BABY FOOD

La présente invention décrit des produits déshydratés croustillants contenant de la farine céréalière et des produits d'origine végétale (fruits et/ou légumes) et qui, une fois réhydratés, présentent des caractéristiques spécifiques de texture. Ces produits peuvent être avantageusement incorporés dans des aliments déshydratés destinés à des personnes ayant des difficultés à mastiquer, par exemple les jeunes enfants et les bébés. Ils sont avantageusement utilisés tels quels en les réhydratant dans un liquide (froid ou chaud), notamment dans du lait. Ils peuvent également être incorporés dans un aliment sec hydratable (par exemple une poudre pour bouillie, ou un porridge). Une fois mis en contact d'un liquide, leur réhydratation est rapide et les produits réhydratés conservent une structure intègre pendant plusieurs minutes.

Procédé de réhydratation de fruits ou légumes déshydratés

Procédé de réhydratation de fruits ou légumes déshydratés, notamment applicable à la réhydratation des pruneaux en vue de leur mise au commerce, caractérisé en ce que les pruneaux déshydratés (ou autres fruits ou légumes déshydratés), en quantité prédéterminée, et le volume d'eau nécessaire à la réhydratation de cette quantité prédéterminée, sont logés, sans adjonction de sucre ou de matière sucrante, dans un contenant constitué par l'emballage de mise au commerce qui est ensuite fermé hermétiquement, les pruneaux ainsi conditionnés étant enfin chauffés à basses températures pendant une durée limitée qui est fonction du volume ou poids de la quantité traitée et/ou de la nature et du poids de l'emballage.

PROCEEDED Of OBTAINING a DISH READY TO CONSUME

Le procédé d'obtention d'un plat prêt à consommer comprend les étapes suivantes : on dispose un produit alimentaire à cuire ou à hydrater, à l'état cru, précuit ou déshydraté, dans un contenant, on verse sur ledit produit un liquide chaud, on scelle le contenant de manière étanche, et on procède au refroidissement du produit ainsi traité.

SYSTEMS AND METHODS FOR INSTANT FOOD PREPARATION

Embodiments of the invention include instant food systems and methods regarding the same. In an embodiment, the invention includes a method for preparing a hot instant food product. The method can include adding a heated liquid to a container, adding a substantially dry food product mixture to the container, wherein the volume of the dry food product mixture is equal to at least 20% of the volume of heated liquid, placing a mixing head into the container, and rotating the mixing head for a period of less than sixty seconds in order to form a fully hydrated frothed food product. In an embodiment, an instant food preparation machine is included. In an embodiment, a mixing head is included. In an embodiment, an instant food preparation kit is included. Other embodiments are also included herein.

MICROWAVABLE FOOD CONTAINERS FOR HIGH PRESSURE PROCESS FOOD PRESERVATION AND RECONSTITUTION

A free-standing, microwavable food container capable of being used for both high pressure processing (HPP) and microwave reconstitution of food products. The container is designed so as to be capable of being hand-held, even after microwave heating of the food products contained therein. The design of the container, coupled with the incorporation of the pressure release valve, enables the container to be used to both HPP preserve the food product and reconstitute the food product in the same container while retaining the original organoleptic properties of the preserved food, including taste, texture and appearance. A method of combining the high pressure processing of food products and microwave reconstitution in the stand-up container containing the pressure release valve is also described. Typical food products preserved include vegetables, proteins and /or carbohydrates, optionally coated or mixed with powdered, pellet or cube sauce or gravy.

Process for the rapid rehydration of legumes and the like

A process consists of subjecting the mass of loose product to be rehydrated to a treatment with a hot fluid, for an adjustable preset time interval, and then with a cold fluid, for another preset time interval, and of and successively repeating the treatment with hot fluid and with cold fluid until the preset rehydration percentage is attained. The apparatus includes an assembly introducing the product into a tank containing hot water and having a screw feeder which feeds the product to a discharge collector. Transfer means, in the discharge collector, conveys the product to a cooling assembly.

WATER PURIFICATION APPARATUS

The present invention relates to the use of a hydrophilic membrane to provide by the process of vaporation through the membrane water suitable for agricultural irrigation, industrial use, hydrating or rehydrating of food or agricultural or pharmaceutical compositions. The present invention also relates to a water purification apparatus which includes the hydrophilic membrane, comprising one or more layers of hydrophilic polymers, to purify water which may contain suspended or dissolved impurities and solids, including but not limited to seawater, brackish water and other kinds of polluted water.

METHOD AND APPARATUS FOR CONSUMABLE POWDER RECONSTITUTION AND FROTHING

... ²²²A method and apparatus for reconstituting consumable powder(s) with a liquid ²to provide a food liquid such as milk, cappuccino-type beverage, or soup with ²or without froth. The powder is introduced into a container (15) and pre-²wetted by an intersecting liquid spray (13a). Further mixing occurs in the ²container. The container may have additional liquid streams (14a) feeding into ²the container for increased mixing. This food liquid can then be aspirated by ²the Venturi effect by steam generation to produce a frothed/aerated food ²liquid.² ...

METHOD AND APPARATUS FOR CONSUMABLE POWDER RECONSTITUTION AND FROTHING

DEVICE AND METHOD FOR PREPARING HOT CHOCOLATE MILK

The present invention relates to a device (5) for preparing hot chocolate milk comprising an agitator (6) and having a chocolate product (8) attached thereto, said chocolate product being suitable for being completely dissolved in hot milk, whereby the melting behavior of the chocolate product in the milk having a temperature of 70 to 90°C is approximately 50 seconds. The present device may be provided with a wrapper that is adapted for at least partly wrapping the chocolate product. The chocolate product comprises a ganache filling (11) comprising chocolate, cream and/or oil, and optionally other filling agents, and a chocolate jacket (10).

SHELF-STABLE COMPLETE FOOD PRE-MIXES

Shelf-stable complete pre-mixes, separated into two or more components. The components are chemically and microbially stable. At least one component is a high-water-activity liquid component. The components, when combined, provide all ingredients necessary to form uncooked mixes or food and beverage products.

SYSTEMS AND METHODS FOR INSTANT FOOD PREPARATION

Embodiments of the invention include instant food systems and methods regarding the same. In an embodiment, the invention includes a method for preparing a hot instant food product. The method can include adding a heated liquid to a container, adding a substantially dry food product mixture to the container, wherein the volume of the dry food product mixture is equal to at least 20% of the volume of heated liquid, placing a mixing head into the container, and rotating the mixing head for a period of less than sixty seconds in order to form a fully hydrated frothed food product. In an embodiment, an instant food preparation machine (200) is included. In an embodiment, a mixing head is included. In an embodiment, an instant food preparation kit is included. Other embodiments are also included herein.

WATER SOLUBLE POWDERS AND TABLETS

The invention relates to water soluble or water dispersible powders or tablets based on a carbohydrate matrix with improved dissolution properties in water. The powders or tablets or a precursor therefor are subjected to treatment with a gas so that gas is entrapped in the powder of tablet, which comprises providing the powder or tablet with sufficient closed porosity so that gas entrapped therein promotes dissolution or dispersion on contact with water. The powders or tablets may be pharmaceuticals or foods.

METHOD AND APPARATUS FOR CONSUMABLE POWDER RECONSTITUTION AND FROTHING

A method and apparatus for reconstituting consumable powder(s) with a liquid to provide a food liquid such as milk, cappuccino-type beverage, or soup with or without froth. The powder is introduced into a container (15) and pre-wetted by an intersecting liquid spray (13a). Further mixing occurs in the container. The container may have additional liquid streams (14a) feeding into the container for increased mixing. This food liquid can then be aspirated by the Venturi effect by steam generation to produce a frothed/aerated food liquid.

Use of an apparatus for augmenting humidity

WATER PURIFICATION APPARATUS

WATER PURIFICATION APPARATUS

The present invention relates to the use of a hydrophilic membrane to provide by the process of vaporation through the membrane water suitable for agricultural irrigation, industrial use, hydrating or rehydrating of food or agricultural or pharmaceutical compositions. The present invention also relates to a water purification apparatus which includes the hydrophilic membrane, comprising one or more layers of hydrophilic polymers, to purify water which may contain suspended or dissolved impurities and solids, including but not limited to seawater, brackish water and other kinds of polluted water.

COMPOSITION FOR PREPARING A BEVERAGE OR FOOD PRODUCT COMPRISING A PLURALITY INSOLUBLE MATERIAL BODIES

유청 단백질 응집체 입자 및 이의 용도

... 본 발명은 거품, 및 보다 상세하게는 식용 거품, 예컨대 거품 낸 유제품을 안정화하는 데 사용될 수 있는 유청 단백질 응집체 입자에 관한 것이다. 본 발명은 그러한 유청 단백질 응집체의 제조 공정, 거품을 안정화하기 위한 그러한 입자의 용도, 및 그러한 유청 단백질 응집체 입자를 포함하는 식용 거품 또는 거품 낸 제품을 제공한다.

NON-RECLOSABLE CONTAINER COMPRISING A SINGLE PORTION OF A DRINK CONCENTRATE

Described is a capsule comprising a first volume of a liquid drink concentrate, capable of being dissolved in a second volume of water, the dissolution of the said first volume in the said second volume resulting in a ready to consume drink, as well as to a method for the preparation of a ready to consume drink using such a container. Further, a kit is described, comprising such a container and a second container comprising a suitable volume of water.

METHOD AND SYSTEM FOR RETAINING HIGH VISCOSITY OF FLUID FOOD PRODUCT WITH THE REDUCTION OF GUMS

The present invention is drawn the method and system for a single step filling process for a fluid food product. More particularly, the method and system eliminates the necessity of addition of large amounts of gums.

Method and apparatus for consumable powder reconstitution and frothing

A method and apparatus for reconstituting consumable powder(s) with a liquid to provide a food liquid such as milk, cappuccino-type beverage, or soup with or without froth. The powder is introduced into a container and pre-wetted by an intersecting liquid spray. Further mixing occurs in the container. The container may have additional liquid streams feeding into the container for increased mixing. This food liquid can then be aspirated by the Venturi effect by steam generation to produce a frothed/aerated food liquid.

METHOD AND APPARATUS FOR HEAT TREATING GRANULAR MATERIAL

保存安定な完全食品プレミックス

... 2種類以上の成分に分けられた保存安定な完全プレミックス。成分は化学的および微生物的に安定である。少なくとも1種類の成分は、4.5より高いpHを有する高水分活性液体成分である。成分を混合すると、未調理ミックスまたは食品および飲料品を作るために必要なすべての原料が得られる。 ...

WATER PURIFICATION APPARATUS

The present invention relates to the use of a hydrophilic membrane to provide by the process of vaporation through the membrane water suitable for agricultural irrigation, industrial use, hydrating or rehydrating of food or agricultural or pharmaceutical compositions. The present invention also relates to a water purification apparatus which includes the hydrophilic membrane, comprising one or more layers of hydrophilic polymers, to purify water which may contain suspended or dissolved impurities and solids, including but not limited to seawater, brackish water and other kinds of polluted water.

DEVICE AND METHOD FOR PREPARING HOT CHOCOLATE MILK

The present invention relates to a device (5) for preparing hot chocolate milk comprising an agitator (6) and having a chocolate product (8) attached thereto, said chocolate product being suitable for being completely dissolved in hot milk, whereby the melting behavior of the chocolate product in the milk having a temperature of 70 to 90°C is approximately 50 seconds. The present device may be provided with a wrapper that is adapted for at least partly wrapping the chocolate product. The chocolate product comprises a ganache filling (11) comprising chocolate, cream and/or oil, and optionally other filling agents, and a chocolate jacket (10).

METHOD FOR REHYDRATING FOOD GRANULES AND WATER AND DEVICE FOR PERFORMING SAID METHOD

The invention relates to a method for rehydrating a set quantity of food granules with a set quantity of water. The water is first sprinkled onto a portion of the food granules making up a first layer of granules in a chamber (22). Food granules are then added to the first layer of granules layer by layer and sprinkled with water in the chamber (22) until the set quantity of food granules and water has been obtained.

Filtration device for preparation of foods from food concentrates and liquids

A filtration device for the preparation of foods from food concentrates and liquids includes a composite formed from a plurality of layers having a food preparation applicator secured to the composite at the fluid contact region of the composite. The food preparation applicator includes food concentrate so as to result in a dispensing structure having the food concentrate therein which applies the food concentrate to liquid flowing through the applicator so as to mix the food concentrate with the liquid in the food preparation. The device may also include pockets containing treating material for removing contaminants.

MIRCOWAVABLE FOOD CONTAINERS FOR HIGH PRESSURE PROCESS FOOD PRESERVATION AND RECONSTITUTION

A free-standing, microwavable food container capable of being used for both high pressure processing (HPP) and microwave reconstitution of food products. The container is designed so as to be capable of being hand-held, even after microwave heating of the food products contained therein. The design of the container, coupled with the incorporation of the pressure release valve, enables the container to be used to both HPP preserve the food product and reconstitute the food product in the same container while retaining the original organoleptic properties of the preserved food, including taste, texture and appearance. A method of combining the high pressure processing of food products and microwave reconstitution in the stand-up container containing the pressure release valve is also described. Typical food products preserved include vegetables, proteins and/or carbohydrates, optionally coated or mixed with powdered, pellet or cube sauce or gravy. 1. A microwavable container particularly adapted for containing food products comprising ,at least two side-wall sections having an upper portion, and a bottom section,the side-wall sections and bottom section being substantially transparent to microwave energy,at least one side-wall section containing an internal pressure release valve,the bottom section being of a size sufficient to support the side-wall sections in a substantially vertical, free-standing position, andthe container and the valve configured so as to be useful for both high pressure processing and microwave reconstitution of food products contained therein.2. The microwavable container of claim 1 , wherein the bottom section is configured so as to be capable of being hand-held even after microwave heating.3. The microwavable container of claim 1 , wherein the upper portion of the side walls is removable for easy access to food contents after microwaving.4. The microwavable container of claim 1 , containing one or more vegetable claim 1 , protein claim 1 , ...

METHOD FOR REHYDRATING FOOD GRANULES AND WATER AND DEVICE FOR PERFORMING SAID METHOD

The invention relates to a method for rehydrating a set quantity of food granules with a set quantity of water. The water is first sprinkled onto a portion of the food granules making up a first layer of granules in a chamber (22). Food granules are then added to the first layer of granules layer by layer and sprinkled with water in the chamber (22) until the set quantity of food granules and water has been obtained.

WATER SOLUBLE POWDERS AND TABLETS

The invention relates to water soluble or water dispersible powders or tablets based on a carbohydrate matrix with improved dissolution properties in water. The powders or tablets or a precursor therefor are subjected to treatment with a gas so that gas is entrapped in the powder of tablet, which comprises providing the powder or tablet with sufficient closed porosity so that gas entrapped therein promotes dissolution or dispersion on contact with water. The powders or tablets may be pharmaceuticals or foods.

Process and apparatus for dissolving powder in a liquid

DEVICE FOR TEMPERING ORALLY ADMINISTERED, LIQUID OR PASTY MEDIA, METHOD FOR OPERATING THE DEVICE AND USE THEREOF

Dispositif (20) permettant de tempérer des substances (M) à ingérer, sous forme de liquide ou de bouillie, telles que des aliments ou des médicaments. Le dispositif (20) selon la présente invention possède un évidement pour la substance ou pour un récipient (1) contenant la substance (M), une première unité (3) destinée à transférer de la chaleur ou de l'énergie de chauffe au récipient (1) et/ou à la substance et une seconde unité (2) destinée à transférer du froid ou de l'énergie de refroidissement au récipient (1) et/ou à la substance, ainsi qu'un dispositif de commande (6, 8, 9) destiné à la commande des première et seconde unités de transfert (2, 3). Ledit dispositif (20) permet de simplifier et d'accélérer considérablement la préparation d'aliments pour les nourrissons, tels que le lait ou la bouillie.

Wetting system

A wetting agent which does not present an overall sweet taste, and processes for making and using it. The wetting agent comprises i) at least 40 wt. % or higher of solids, based on total solids in the binder, of one or more fibrous ingredient and ii) at least 1 wt. % of a compound which includes glycerol and/or fatty acid moieties. In a preferred embodiment, the fibrous compound comprises dextrin, most preferably wheat dextrin. In accordance with another embodiment of the invention, the wetting agent includes one or more fibrous ingredients having fewer than 70% glucosidic 1,4 linkages, more than 15% glucosidic 1,6 linkages, especially from 25% to 50%, at least 5% each of glucosidic 1,2 linkages and glucosidic 1,3 linkages and less than 5 wt. % mono- and disaccharides. The wetting agent is useful particularly for savory food bars. The invention is also directed to a process of using the wetting agent by applying it to dried food ingredients to rehydrate the foods and to the rehydrated food ...

A process for the preparation and the packaging of soya based foodstuff

This invention relates to a process for preparing a soya based foodstuff suitable as a taste alike replacement and substitute for meat based produce. The process includes the steps of providing a partially prepared soya based foodstuff, of predetermined mass and volume, having a solid constituent and a fluid constituent respectively at a predetermined mass and volume ratio, the solid constituent including soya concentrate at a predetermined percentage dehydration; and sealing the foodstuff in a container of predetermined volume thus enabling the solid constituent to absorb the fluid constituent at least partially, allowing the solid constituent to expand in the container volume to a predetermined degree in accordance with the percentage dehydration and the container volume so that the solid constituent is compressed to a predetermined and required extent. A corresponding process for packaging a soya based foodstuff suitable as a taste alike replacement and substitute for meat based produce ...

WETTING SYSTEM

A wetting agent which does not present an overall sweet taste, and processes for making and using it. The /wetting agent comprises i) at least 40 wt. % or higher of solids, based on total solids in the binder, of one or more fibrous ingredient and ii) at least 1 wt. % of a compound which includes glycerol and/or fatty acid moieties. In a preferred embodiment, the fibrous compound comprises dextrin, most preferably wheat dextrin. In accordance with another embodiment of the invention, the wetting agent includes one or more fibrous ingredients having fewer than 70 % glucosidic 1,4 linkages, more than 15 % glucosidic 1,6 linkages, especially from 25 % to 50 %, at least 5% each of glucosidic 1,2 linkages and glucosidic 1,3 linkages and less than 5 wt. % mono- and disaccharides. The wetting agent is useful particularly for savory food bars. The invention is also directed to a process of using the wetting agent by applying it to dried food ingredients to rehydrate the foods and to the rehydrated ...

WATER SOLUBLE POWDERS AND TABLETS

The invention relates to water soluble or water dispersible powders or tablets based on a carbohydrate matrix with improved dissolution properties in water. The powders or tablets or a precursor therefor are subjected to treatment with a gas so that gas is entrapped in the powder of tablet, which comprises providing the powder or tablet with sufficient closed porosity so that gas entrapped therein promotes dissolution or dispersion on contact with water. The powders or tablets may be pharmaceuticals or foods. © KIPO & WIPO 2007 ...

DRY HALF-FINISHED MEAL

Water purification apparatus

The present invention relates to a water purification apparatus that includes a hydrophilic membrane, comprising one or more layers of hydrophilic polymers, to purify water which may contain suspended or dissolved impurities and solids, including but not limited to sea water, brackish water and other kinds of polluted water. The present invention also provides a method for purifying a water source using the purification apparatus.

Water purification apparatus

The present invention relates to a water purification apparatus that includes a hydrophilic membrane, comprising one or more layers of hydrophilic polymers, to purify water which may contain suspended or dissolved impurities and solids, including but not limited to sea water, brackish water and other kinds of polluted water. The present invention also provides a method for purifying a water source using the purification apparatus.

Process for preparing and heat treating foodstuffs, and apparatus for carrying out the process

The method according to the invention is characterized in that the mixing and thermal treatment operations are carried out simultaneously by injecting under pressure the concentrate and at least a portion of the overheated constituent liquid at a temperature higher than 100C approximately into a closed tubular housing in order to avoid any vaporization of the constituent liquid; the apparatus for implementing the method according to the invention comprises a tubular mixing housing (20) connected on one hand to a metering pump (16) delivering the concentrate drawn at least from one storage tank (10) and, on the other hand, to a generator (24) of overheated constituent liquid.

METHOD AND APPARATUS FOR CONSUMABLE POWDER RECONSTITUTION AND FROTHING

PRE-PACKAGED FUNCTIONAL FOOD DELIVERY SYSTEM AND METHOD OF ENHANCING THE NUTRITIONAL BENEFITS OF PRE-PACKAGED, DEHYDRATED NUTRITIONAL PRODUCTS

La présente invention concerne un système d'administration d'aliment fonctionnel préemballé qui comprend un contenant, une quantité précise de substance nutritionnelle déshydratée placée dans le contenant, et au moins une capsule placée dans le contenant et en contact avec la substance nutritionnelle déshydratée. La capsule est constituée d'une paroi scellée d'un matériau délitable à l'eau et d'une huile contenue à l'intérieur de cette paroi. La capsule isole l'huile de l'air et de la substance déshydratée jusqu'à ce que de l'eau ou un fluide aqueux soit introduit dans le système afin de déliter la paroi scellée de la capsule et libère l'huile, destinée à être mélangée à la substance nutritionnelle déshydratée. En conséquence, les caractéristiques d'écoulement et la durée de vie du la substance nutritionnelle déshydratée sont mieux préservées jusqu'à l'introduction d'eau dans le système, ce qui permet une administration ciblée et efficace d'huiles à des sujets, à la fois en quantité et ...

FOOD COMPOSITION

IMPROVEMENT OF COLD WATER SOLUBILITY OF POWDERS

The present invention relates to powders, preferably milk-based powders, in particular instant drink powders which have improved cold water solubility. It further relates to capsules comprising said powders and to a method of preparing a cold instant drinks. COPYRIGHT KIPO & WIPO 2010 ...

APPARATUS FOR CONTINUOUSLY DISSOLVING A PULVERULENT MATERIAL IN A LIQUID

Water soluble powders and tablets

The invention relates to water soluble or water dispersible powders, tablets, or precursors therefor based on a carbohydrate matrix with improved dissolution properties in water. These components are subjected to treatment with a gas so that gas is entrapped therein, and sufficient closed porosity is provided so that gas entrapped therein promotes dissolution or dispersion upon contact with water. The powders or tablets may be pharmaceuticals or foods that optionally contain an active ingredient therein.

DRY YUBA PRODUCT AND METHOD OF PRODUCING THE SAME

It is intended to provide a dry Yuba (bean curd skin) product which is scarcely broken in the course of drying or after the production, has a compact size before reconstitution in hot water but can show a bulky texture after the reconstitution in hot water. It is also intended to provide a dry Yuba product which shows a smooth texture just like as fresh Yuba after the reconstitution in hot water. It is found out that a dry Yuba product, which is produced by molding single or multipleYuba sheets by folding or wrinkling and then drying, is compact in size and scarcely broken in the dry state but can smoothly spread and undergo quick reconstitution in hot water before taking. Furthermore, it is found out that a dry Yuba product the bonded face of which is coated with an adhesive (in particular, a heat-coagulating protein solution) shows a smooth texture just like as fresh Yuba after the reconstitution in hot water.

HEAT TREATING METHOD AND APPARATUS OF FOOD

METHOD FOR THE PREPARATION AND THERMAL TREATMENT OF FOOD PRODUCTS, AND APPARATUS FOR IMPLEMENTING SUCH METHOD

The method according to the invention is characterized in that the mixing and thermal treatment operations are carried out simultaneously by injecting under pressure the concentrate and at least a portion of the overheated constituent liquid at a temperature higher than 100oC approximately into a closed tubular housing in order to avoid any vaporization of the constituent liquid; the apparatus for implementing the method according to the invention comprises a tubular mixing housing (20) connected on one hand to a metering pump (16) delivering the concentrate drawn at least from one storage tank (10) and, on the other hand, to a generator (24) of overheated constituent liquid.

Dry half-finished meal

Disclosed is a dry, packaged half-finished meal in the form of a mixture of two separate batches. The first batch is treated in an aqueous phase while the second batch is treated in edible oil and/or fat. The second phase aromatizes the first phase after mixing thereof.

LIQUID DILUENT AND SOLID FOOD CONTAINING MINERAL COMPONENT AND/OR VITAMIN COMPONENT

TEMPERATURE INDICATING PACKAGE AND METHOD OF USING

A method for hydrating yeast comprises several steps. A package comprising a thermochromic ink and an indicator is provided. A liquid is provided. The temperature of the liquid is measured by placing the package in contact with the liquid. The liquid is heated or cooled until the thermochromic ink indicates the liquid is within the predetermined temperature range. The liquid and yeast are combined. The package comprises a pouch, a thermochromic ink, and an indicator. The pouch is formed from one or more films sealed together to create an internal space. The thermochromic ink and indicator are arranged relative to each other to indicate when the liquid is within a predetermined temperature range. The thermochromic ink changes color when the liquid is within the predetermined temperature range.

FOOD PROCESSING MACHINE : ADUK MIXING UNIT

The invention related to food and beverage processing machine that able to mix milk powder or other solid material to liquid form in an energy efficient and superior improved mixing in a short time, at least to prevent the minimal air presented into the liquid and that close to one hundred percent perfect mixing result, which milk powder become susceptible of being dissolved and residue removal of milk powder or another residue which is cannot doing the same . The machine has a flexible design where its has a construction and design, that combine the mixing and homogenizing process as well.

SHELF-STABLE COMPLETE FOOD PRE-MIXES

Préparations alimentaires complètes stables à la conservation et séparées en deux ou plusieurs ingrédients. Ces ingrédients présentent une stabilité chimique et microbienne. Au moins un ingrédient consiste en un liquide extrêmement humidifiant dont le pH est supérieur à 4,5. La combinaison de ces ingrédients permet d'obtenir des mélanges crus, des produits alimentaires ou des boissons.

Process for the preparation and heat treatment of food products and apparatus for performing said process

The present invention relates to a process for the preparation and heat treatment of food products and to the apparatus for performing said process. In the process according to the invention, the mixing and heat treatment operations are carried out simultaneously by the injection, under pressure, of the concentrate and at least part of the constituting liquid, superheated to a temperature above about 100° C., into a tubular chamber which is closed so as to prevent any vaporization of the constituting liquid; the apparatus for performing the process according to the invention contains a tubular mixing chamber (20) connected on the one hand to a metering pump (16) delivering the concentrate withdrawn from at least one storage tank (10), and on the other hand to a generator (24) of superheated constituting liquid.

WATER PURIFICATION APPARATUS

COMPOSITION FOR PREPARING A BEVERAGE OR FOOD PRODUCT COMPRISING A PLURALITY INSOLUBLE MATERIAL BODIES

METHOD AND ARRANGEMENT FOR PRODUCING A MIXED PRODUCT FROM AT LEAST ONE LIQUID MAIN COMPONENT AND AT LEAST ONE ADDITIONAL COMPONENT

The invention relates to a method for producing mixed products, in particular for producing mixed products in the form of drinks, by mixing at least one additional component with at least one liquid main component, using a single mixing container (2), in which the components are heated to a higher mixing temperature for reducing the mixing time and from which the produced mixed product is removed for further use.

DRY HALF-FINISHED MEAL

Disclosed is a dry, packaged half-finished meal in the form of a mixture of two separate batches. The first batch is treated in an aqueous phase while the second batch is treated in edible oil and/or fat. The second phase aromatizes the first phase after mixing thereof.

Systems and methods for instant food preparation

Embodiments of the invention include instant food systems and methods regarding the same. In an embodiment, the invention includes a method for preparing a hot instant food product. The method can include adding a heated liquid to a container, adding a substantially dry food product mixture to the container, wherein the volume of the dry food product mixture is equal to at least 20% of the volume of heated liquid, placing a mixing head into the container, and rotating the mixing head for a period of less than sixty seconds in order to form a fully hydrated frothed food product. In an embodiment, an instant food preparation machine is included. In an embodiment, a mixing head is included. In an embodiment, an instant food preparation kit is included. Other embodiments are also included herein.

SYSTEM FOR PREPARING INSTANT FOOD AND METHODS OF MAKING THEREOF

The present invention describes methods for preparing instant food and snacks and the making of an instant liquid meal or snack. The invention teaches a technique of preparing single-serve instant liquid and solid meals or snacks to be cooked in same container using commercial brewers and preparation equipment. 1- A method for preparing an instant liquid and solid food composition comprising:a- forming a natural food filter by placing solid source component inside a containerb- sealing the container with a lidc- brewing the container in a brewing machined- collecting the fluid portion at the bottom of brewing machinee- removing the lidf- pouring cooked solid food into collected fluid portion2- The method of wherein the natural food filter has a specific gravity of about 0.35 to about 0.55.3- The method of wherein the natural food filter is formed by a food product shaped as strand claim 1 , strip claim 1 , band claim 1 , ribbon claim 1 , circle or structured in cross links claim 1 , random or pre-configured arrangement.4- A method for preparing an instant liquid and solid food composition comprising:a- mixing one or more instant soluble food source componentb- forming a natural food filter by placing solid source component inside a containerc- adding the instant soluble food source componentd- sealing the container with a lide- passing hot water through the sealed containerf- collecting the fluid portion at the bottom of brewing machineg- removing the lidh- pouring cooked solid food into collected fluid portion5- The method of wherein the solid food source component is selected form a group consists of starch claim 4 , meat claim 4 , vegetable claim 4 , fruit or fat source components or combination of thereof.6- The method of wherein the solid food source component has a specific gravity of about 0.25 to about 0.75.7- The method of wherein the starch source component is selected form a pre-cooked claim 5 , cooked claim 5 , par-fried claim 5 , fried claim 5 , freeze ...

DELIVERY SYSTEM FOR DRINKS

A water soluble shell or binder is used to encapsulate nutrients, flavoring, other food grade ingredients or combinations thereof together as a single serving or unit. The unit or single serving may be distributed to people to provide nutrition to people in mass casualty situations. In this manner, more nutrients may be delivered since water which has a significant amount of weight and volume need not be transported to the people. Moreover, in normal situations, the water soluble shell or binder dissolves sufficiently quick so that the user can quickly consume nutrients. 1. A method of providing an ingestible protein nutrient in a water dissolvable pouch for conveniently dropping the pouch in a disposable plastic water bottle of room temperature drinking water to dissolve the pouch and mix the ingestible protein nutrient with the drinking water so that a person can ingest the protein nutrient , the disposable plastic water bottle having an opening smaller than a width of a body of the disposable plastic water bottle , the method comprising the steps of:providing an ingestible water dissolvable film that is capable of being dissolved in the room temperature drinking water under one (1) minute, the drinking water having a pH greater than 6, the ingestible hydroxypropyl cellulose film configured as the pouch with a cavity so that drinkable water comes into contact with contents enclosed within the pouch after the ingestible hydroxypropyl cellulose film has been dissolved, the pouch being sufficiently narrow to be inserted into the opening of the disposable water bottle and about 2 inches to about 10 inches in length, the width of the pouch being about ¼ inch to about ¾ inch;providing the ingestible protein nutrient as a powder;filling the powdered ingestible protein nutrient in the cavity of the pouch configured hydroxypropyl cellulose film;sealing the pouch for holding the powdered ingestible protein nutrient until use when a user disposes the container with the ...

Food Products Prepared with Soluble Whole Grain Oat Flour

Food products prepared from whole grain oat flour having soluble components. The soluble whole oat flour maintains its standard of identity as whole grain and thus has the characteristics of whole grain oats. Aspects of the present invention relate to the use of the soluble oat flour in liquid food products such as beverages, semi-solid food products such as yogurt, and solid food products such as bakery items in order to provide enhanced health benefits. 1. A beverage comprising soluble oat flour , wherein the beverage provides ½ to 1 serving of whole grain per 8 oz serving of the beverage.2. The beverage of wherein the beverage is selected from the group consisting of ready-to-drink juice-based beverages and ready-to-drink milk-based beverages.3. The beverage of wherein the beverage is a juice-based smoothie claim 1 , a milk-based smoothie claim 1 , or oat-milk.4. A method of making a beverage of comprisinghydrating soluble oat flour comprising mixing the soluble oat flour with a liquid at a temperature of 4 to 30° C., wherein the amount of soluble oat flour in the liquid is 1 wt % to 10 wt % based on total weight of the liquid; andadding the hydrated soluble oat flour to beverage components to form the beverage.5. A semi-solid dairy product comprising soluble oat flour in an amount of 2 to 11 wt % based on total weight of the semi-solid dairy product.6. The semi-solid dairy product of selected from the group consisting of dips claim 5 , yogurt claim 5 , ice-cream claim 5 , and processed cheeses comprising hydrated soluble oat flour in an amount to provide ½ to 1 serving of whole grain per 4 oz to 8 oz serving of dairy product.7. The semi-solid dairy product of wherein the semi-solid dairy product is selected from the group consisting of yogurt claim 5 , ice-cream claim 5 , dips claim 5 , and processed cheeses.8. The semi-solid dairy product of wherein the product is a reduced fat cream-based dip claim 5 , wherein the dip contains 50% less fat compared to a full ...

WHEY PROTEIN AGGREGATES PARTICLES AND USE THEREOF

The present invention relates to whey protein aggregate particles that can be used to stabilize foams, and more particularly edible foams, such as foamed dairy products. The invention provides a process for preparation of such whey protein aggregates, for the use of such particles for stabilizing foam, as well as edible foams or foamed product comprising such whey protein aggregate particles. 1. A process for the preparation of whey protein aggregate particles comprising the steps:a. dispersing whey protein in an aqueous medium to form an aqueous solution;b. adjusting the pH of the solution obtained in step a) to a pH above 7;c. allowing the whey protein to hydrate in the solution obtained in step b);d. denaturing and gelling the whey protein by heating the solution of hydrated whey protein obtained in step c);e. drying the denatured and gelled whey protein obtained in step d) to form dry whey protein aggregate; andf. reducing the dried whey protein aggregate to a particle powder.2. A process according to claim 1 , wherein the whey protein dispersed in the aqueous solution in step a) is in the form of whey protein isolate or whey protein concentrate.3. A process according to claim 1 , wherein the pH to which the solution is adjusted in step b) does not exceed 9.4. A process according to claim 1 , wherein step f. is carried out by grinding or milling.5. Whey protein aggregate particles obtainable by the process of .6. Whey protein aggregate particles according to claim 5 , wherein at least 90% by volume of the particles have a particle size of at least 5 μm.7. A method for creating an edible foam or for promoting the creation of an edible foam comprising using whey protein aggregate particles to produce the foam claim 5 , the particles being produced by the steps:a. dispersing whey protein in an aqueous medium to form an aqueous solution;b. adjusting the pH of the solution obtained in step a) to a pH above 7;c. allowing the whey protein to hydrate in the solution ...

Toasted Corn Flour in Corn-Based Snack Foods

Exemplary embodiments provide methods of making a masa and exemplary corn-based snack food products made from the masa. The methods of making the masa include the steps of hydrating kernel corn; grinding the hydrated corn; and adding corn flour previously treated to deactivate enzymes therein to thereby make a masa comprised of hydrated ground corn and the added treated corn flour. Optionally, the treated corn flour may be corn flour that has been toasted to deactivate enzymes. The deactivation of the enzymes avoids an organoleptic property of a “raw” taste in the snack food product containing the corn flour. 1. A method of making a masa , the method comprising:hydrating kernel corn;grinding the hydrated corn; andadding corn flour treated to deactivate enzymes therein to thereby make a masa comprised of hydrated ground corn and the added treated corn flour.2. The method of claim 1 , wherein the step of adding treated corn flour comprises adding corn flour toasted to deactivate enzymes.3. The method of claim 2 , wherein the step of adding treated corn flour comprises adding corn flour toasted at a temperature of at least from about 90° C. to about 100° C. and up to about 200° C. to about 230° C. to deactivate enzymes.4. The method of wherein the step of adding the treated corn flour includes adding after the step of grinding the hydrated corn.5. The method of claim 1 , wherein the step of adding treated corn flour comprises adding from about 2 to about 25 wt. % treated corn flour claim 1 , based on the total weight of the masa with the corn flour.6. The method of claim 1 , wherein the step of adding treated corn flour comprises adding from about 3 to about 20 wt. % treated corn flour claim 1 , based on the total weight of the masa with the corn flour.7. The method of claim 1 , wherein the step of adding treated corn flour comprises adding from about 5 to about 15 wt. % treated corn flour claim 1 , based on the total weight of the masa with the corn flour.8. The ...

STABLE OIL SUSPENSIONS WITH ENHANCED BIOAVAILABILITY AND COMPOSITIONS THEREOF

Stable oil suspensions are described that have enhanced bioavailability and contain lipophilic nutrients uniformly dispersed in a solid hydrophilic carrier and suspended in an oil medium. A process for preparation of stable oil suspensions of lipophilic nutrients and compositions of these suspensions such as soft gelatin capsules are also described. The oil suspensions include soluble granules of lipophilic nutrients suspended in oil. Soluble granules include lipophilic nutrients dispersed uniformly in a solid hydrophilic carrier with one or more food grade excipient. Stable oil suspensions of the invention include at least 1% to about 50% lipophilic nutrient. These oil suspensions are resistant to oxidation and exhibit enhanced stability and bioavailability as compared to soluble granules and to marketed comparative products. Oil suspensions herein can be encapsulated in soft gel capsules or filled in sachets to administer conveniently to patients. 1. Stable oil suspension with enhanced bioavailability comprising ,at least one lipophilic nutrient,effective amount of at least one solid hydrophilic carrier and one or more food grade excipients;wherein the said lipophilic nutrient is uniformly dispersed in solid hydrophilic carrier to form soluble granules and then suspended in an oil, which suspension can be formulated into compositions such as soft gel capsules, sachets and the like.2. Stable oil suspension of claim 1 , wherein the lipophilic nutrient is at least one selected from carotenoids claim 1 , vitamins claim 1 , omega fatty acids claim 1 , glycerides claim 1 , capsaicin claim 1 , curcumin claim 1 , extracts of Salacia claim 1 , Terminalia claim 1 , Co-Enzyme Q-10 claim 1 , Ubiquinol and mixtures thereof.3. Stable oil suspension of claim 2 , wherein the lipophilic carotenoid nutrient is at least one selected from the group consisting of lutein claim 2 , lutein esters claim 2 , alpha carotene claim 2 , beta-carotene claim 2 , zeaxanthin claim 2 , ...

TEMPERATURE INDICATING PACKAGE AND METHOD OF USING

A method for hydrating yeast comprises several steps. A package comprising a thermochromic ink and an indicator is provided. A liquid is provided. The temperature of the liquid is measured by placing the package in contact with the liquid. The liquid is heated or cooled until the thermochromic ink indicates the liquid is within the predetermined temperature range. The liquid and yeast are combined. The package comprises a pouch, a thermochromic ink, and an indicator. The pouch is formed from one or more films sealed together to create an internal space. The thermochromic ink and indicator are arranged relative to each other to indicate when the liquid is within a predetermined temperature range. The thermochromic ink changes color when the liquid is within the predetermined temperature range. 1. A method for hydrating yeast comprising the steps of:providing a package of yeast comprising a thermochromic ink and an indicator,providing a liquid,adjusting the temperature of the liquid by placing the package in contact with the liquid and heating or cooling the liquid until the thermochromic ink indicates the liquid is within a predetermined temperature range, andcombining the liquid with the yeast.2. A method for proofing yeast claim 1 , comprising the steps of claim 1 , and further comprising the step of combining the yeast with a source of sugar.3. The method of claim 1 , wherein the color of the thermochromic ink indicates the liquid is within the predetermined temperature range when the color of the thermochromic ink matches the color of the indicator.4. The method of claim 1 , wherein the thermochromic ink indicates the liquid is within the predetermined temperature range when the color of the thermochromic ink becomes transparent and thereby reveals the indicator.5. The method of claim 1 , wherein the thermochromic ink indicates the liquid is within the predetermined temperature range when the color of the thermochromic ink becomes opaque and thereby hides the ...

Extruded and Dehydrated Products for Baby Food

The present invention describes dehydrated crispy products containing cereal flour and products of vegetable origin (fruits and/or vegetables) and which, once rehydrated, have specific textural features. Said products can be advantageously incorporated into dehydrated food intended for persons with problems chewing, for example young children and babies. They are advantageously used as is by rehydrating same in a liquid (hot or cold), particularly in milk. They can also be incorporated into a dry hydratable food (for example a powder for a mash, or a porridge). Once brought into contact with a liquid, said products rehydrate quickly and the rehydrated products maintain an integral structure for several minutes. 1. Extruded dry foodstuff having a crispy texture , containing:1. between 10 to 70% by weight of dehydrated fruits and/or vegetables, and2. between 30 to 90% by weight of at least one carbohydrate ingredient,the sum of the weights of said fruits and/or vegetables and said carbohydrate ingredient representing more than 90% by weight of the total weight of said dry foodstuff.2. Extruded dry foodstuff according to claim 1 , wherein the dehydrated fruits and/or vegetables are obtained by roller drying and/or by spray drying.3. Extruded dry foodstuff according to or claim 1 , wherein said dehydrated fruits and/or vegetables have a mean particle size of greater than 250 μm claim 1 , preferably greater than 710 μm.4. Extruded dry foodstuff according to any one of to claim 1 , wherein said carbohydrate ingredient is selected from the group consisting of wheat flour claim 1 , rice flour claim 1 , corn flour claim 1 , wheat starch claim 1 , rice starch claim 1 , cornstarch claim 1 , potato starch and maltodextrins derived from said starches.5. Extruded dry foodstuff according to any one of to claim 1 , wherein said fruit is selected from the group consisting of strawberry claim 1 , raspberry claim 1 , apple claim 1 , banana claim 1 , peach claim 1 , mango claim 1 , ...

PROCESS FOR PREPARATION OF A DRY INSTANT PORRIDGE

The present invention relates to a process for the preparation of a dry instant porridge comprising the enzymatic hydrolysis of a milled carbohydrate-rich food blend by at least one amylase enzyme in an extruder and at low moisture content. The present invention also refers to a dry instant porridge or a fortified dry instant porridge obtainable by the above mentioned process. 1. Process for the preparation of a dry instant porridge containing hydrolysed starch for human consumption comprising the steps of: (i) a milled carbohydrate-rich food blend comprising at least 50 wt. % carbohydrate,', '(ii) at least one amylase, and', '(iii) an aqueous solution,, 'a) feeding an extruder operated at a temperature comprised between 60 and 80° C. with'}wherein the resulting paste comprises less than 30 weight-% moisture,a) adjusting the residence time in the extruder to less than 30 minutes, andb) drying the extruded product.2. Process according to claim 1 , wherein the extruder is a twin screw extruder.3. Process according to claim 1 , wherein the extruder is operated at a temperature comprised between 65 and 75° C.4. Process according to claim 1 , wherein the milled carbohydrate-rich food blend comprises a cereal claim 1 , a pseudo-cereal or a mixture thereof claim 1 , and a protein rich legume flour.5. Process according to claim 1 , wherein the at least one amylase comprises an alpha-amylase.6. Process according to claim 1 , wherein the at least one amylase comprises an alpha-amylase and a glucoamylase.7. Process according to claim 6 , wherein the weight ratio of alpha-amylase glucoamylase is comprised between 0.1 and 10.8. Process according to claim 1 , wherein the dry weight ratio of milled carbohydrate-rich food blend/amylase is comprised between 0.05 and 0.00005.9. Process according to claim 1 , wherein the at least one amylase is added to the extruder via the aqueous solution.10. Process according to claim 1 , wherein the at least one amylase is added to the extruder as ...

Myceliated products and methods for making myceliated products from cacao and other agricultural substrates

본 발명은 균사체화된 카카오 콩 또는 다른 농산품의 제조방법을 제공한다. 이 방법은 카카오 콩 또는 다른 농작물을 제공하고, 카카오 콩 또는 다른 농작물을 살균하여 준비된 카카오 콩 또는 다른 농작물을 제공하고, 및, 제조된 곰팡이 성분을 준비된 카카오 콩 또는 다른 농작물에 접종하고 균사체화된 산물을 제조하기 위해 접종물을 배양하는 단계를 포함한다. 본 발명의 방법은 출발 카카오 콩 또는 다른 농작물과 비교하여 제조된 카카오 콩 또는 다른 농작물이 바람직하지 않은 맛 성분, 예컨대, 테오브로민 또는 2-메톡시-3-이소프로필피라진의 감소된 수준과 균사체화 산물, 예컨대, 베타 글루칸, 피라진 및 다당류의 증가된 수준을 제공한다.

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