NOVEL MELON PLANTS

The present invention relates to novel plants, in particular to melon plants capable of producing fruits with a new pleasant taste and to seeds thereof. The present invention further relates to fruits of melon plants of the present invention, wherein such fruits have organic acid content, low pH and high sugar contents. The present invention further relates to methods of making and using plants and fruits disclosed herein.

ПОДГОТОВЛЕННЫЕ К ХРАНЕНИЮ ЛОМТИКИ ОВОЩЕЙ И ФРУКТОВ И СПОСОБЫ ИХ ОБРАБОТКИ

Изобретение относится к дегидратированному ломтику овоща или фрукта, который имеет контур и толщину и окрашенную кожуру или кожицу, в которой: указанная кожура или кожица не имеет видимого изменения цвета в сравнении с цветом кожуры или кожицы сырого овоща или сырого фрукта, контур дегидратированного ломтика является, в сущности, таким же, как контур соответствующего ломтика овоща или фрукта до дегидратации, толщина дегидратированного ломтика меньше приблизительно на 20-95 % в сравнении с толщиной соответствующего ломтика сырого овоща или фрукта, дегидратированный ломтик имеет плоскую форму и дополнительно содержит углевод, который обеспечивает покрытие ломтика и/или пропитку ломтика. Указанный дегидратированный ломтик пригодный для восстановления путем процесса регидратации, описанного в изобретении, причем осуществление указанного процесса приводит к восстановленному ломтику с толщиной соответствующего сырого овоща или фрукта.

ПРЕДНАЗНАЧЕННОЕ ДЛЯ ПРИМЕНЕНИЯ В РОТОВОЙ ПОЛОСТИ ИЗДЕЛИЕ В ВИДЕ ПАКЕТИКА И СПОСОБ ЕГО ИЗГОТОВЛЕНИЯ

Создано предназначенное для применения в ротовой полости ароматизированное изделие в виде пакетика (10), который включает в себя волокнистую ароматизированную обертку (12), которая содержит внутренний наполнитель. По предпочтительному варианту волокнистая ароматизированная обертка (12) содержит нанесенные на нее ароматизаторы (18). Волокнистая ароматизированная обертка (12) может содержать также смягчающую примесь (20), красители (24) и/или ингибиторы (22) потемнения. Внутренний наполнитель может включать в себя нетабачные растительные волокна и по предпочтительному варианту имеет низкое содержание влаги для предотвращения необходимости применения консервантов или охлаждения.

СВОБОДНЫЕ ОТ КЛЕЙКИХ ВЕЩЕСТВ РОСТКИ ЛЬНА, СПОСОБ ИХ ПОЛУЧЕНИЯ, ИХ ПРИМЕНЕНИЕ, СПОСОБ ПОЛУЧЕНИЯ КЛЕЙКОГО МАТЕРИАЛА И ЕГО ПРИМЕНЕНИЕ

Изобретение относится к свободным от клейких веществ росткам льна, полученным из льняного семени, свободного от клейких веществ. Ростки льна по изобретению легко перевариваются и могут быть использованных в различных областях, например в пищевой промышленности, терапии и животноводстве. Также настоящее изобретение относится к способу получения и применения свободных от клейких веществ ростков льна. Кроме того, настоящее изобретение относится к способу выделения клейкого материала как побочного продукта в процессе получения, а также вариантам его применения.

Dressing comprising glucomannan

Bound salads and other food products can enjoy decreased separation with the addition of a source of glucomannan, especially at from 0.1 wt% glucomannan and higher. Glucomannan absorbs substantial amounts of moisture released by the inclusions such as tuna fish, potatoes, vegetables etc, and as such, prevents "watering out" of the salad. Moreover, glucomannan is resistant to certain enzymes released by the inclusions such as carrots, cabbage, vegetables, fruits etc. Particularly important in this respect are amylases. By virtue of its resistance to amylase, glucomannan can thicken dressings in light products such as light mayonnaise, which often include starches subject to degradation by amylase, with little or minimal "watering out" in extended use.

METHOD FOR COATING FRUIT OR VEGETABLES USING RESIN SOLUTIONS

La présente invention concerne un procédé d'enrobage des fruits ou légumes comprenant l'application sur lesdits fruits ou légumes d'une composition comprenant une ou plusieurs résines d'enrobage en solution dans un solvant, caractérisé en ce que ladite application est réalisée par douchage à pression atmosphérique de ladite composition ou par immersion dans ladite composition.

Nutritional compsn. for treating anxiety

L'invention concerne une formule alimentaire facilitant la détente et l'apaisement par quatre fonctions synergiques et complémentaires. Celles-ci consistent à apaiser le coeur, disperser la tension nerveuse, calmer l'esprit et harmoniser le fonctionnement de l'estomac. Une sélection appropriée d'ingrédients aux effets complémentaires a été déterminée.

METHOD OF PROCESSING ROOTS OF WILD GINSENG

Method of production of ripen liquid ginseng composition and the composition using the same

COMPOSITION COMPRISING TRIFOLIATE ORANGE EXTRACT FOR RELIEVING HANGOVER, AND MANUFACTURING METHOD THEREOF

According to the present invention, a composition for relieving hangover comprises Aurantii Fructus Immaturus, Ponciri Fructus, sweetened trifoliate orange, or a mixture thereof, thereby promoting the degradation of formaldehyde, formic acid, and acetaldehyde present in the body, having effects in protecting the stomach or the liver, reducing cytotoxicity with respect to drinking, and relieving the hangover. COPYRIGHT KIPO 2016 ...

METHOD FOR PREPARING PICKLED PERSIMMON LEAVES USING PERSIMMON LEAVES IN AUTUMN

The present invention relates to a method for preparing pickled persimmon leaves using persimmon leaves in autumn. More specifically, the method for preparing pickled persimmon leaves: uses waste mature persimmon leaves instead of young persimmon leaves in spring, thereby promoting efficient use of resources and providing various foods; pretreats the persimmon leaves three times, thereby removing a bitter flavor and providing a soft texture; and primarily ages the pretreated persimmon leaves to make a watery seasoning solution, and then secondarily ages the same at low temperatures, thereby increasing entire preference including taste, flavor, etc. The method for preparing pickled persimmon leaves using persimmon leaves in autumn comprises the following steps: washing persimmon leaves collected in September; primarily treating the washed persimmon leaves by blanching the same in boiling water for 3-5 minutes; secondarily pretreating the primarily blanched persimmon leaves by pickling the ...

FERMENTED FOOD CONTAINING BIFIDOBACTERIUM BACTERIA AND METHOD FOR PRODUCING THE SAME

A fermented food characterized by containing one or more extracts from plant materials selected from the group consisting of turmeric, Houttuynia cordata, Eucommia ulmoides, rice bran, persimmon leaf, Perilla, clove, cinnamon and Rubus suavissimus and Bifidobacterium bacteria. The fermented food contains living Bifidobacterium bacteria which can be expected to have various physiological effects at a high concentration by incorporating therein an excellent novel material which can improve the preservability/survivability of the living Bifidobacterium bacteria and does not affect the flavor when it is used for such as a food or drink. © KIPO & WIPO 2008 ...

METHOD FOR REDUCING ACRYLAMIDE FORMATION

Cell walls having asparagine are weakened by one or more cell weakening mechanisms to permit penetration of one or more acryl amide-reducing agents into the cell walls prior to cooking in order to reduce the formation of acrylamide. The methods disclosed herein are especially applicable to sliced food products such as sliced potatoes. Alternatively, the mechanism can be applied to non-sliced foods such as cocoa beans and roasted coffee beans. The cell weakening mechanisms can include microwave energy, ultrasonic energy, pulsed or constant pressure differentials, a cell weakening enzyme, and lime. COPYRIGHT KIPO & WIPO 2010 ...

METHOD OF MAKING A BLACK-GINSENG AND A CONDENSED BLACK-GINSENG AND A BLACK-GINSENG PRESERVED IN HONEY

Disclosed are methods for manufacturing black ginseng, black ginseng extracts, and honey- soaked black ginseng confectionary, featuring conducting nine rounds of a maturing process subsequent to a steaming process, without a drying process therebetween. The black ginseng products can be commercially favorable commodities competing with conventional ginseng and red ginseng products, and have an excellent taste and flavor for persons of all ages all over the world, in addition to being healthful for the body.

一种具有排镉功能的植物乳杆菌及其用途

Disclosed are a lactobacillus plantarum having function of cadmium expelling and the use thereof. The lactobacillus plantarum CCFM8610 of the present invention has acid resistance and good ability of resisting and adsorbing cadmium ions in vitro, and can decrease the cadmium content in the liver and kidney of the cadmium-poisoned mice, and has the function of promoting expelling cadmium via faeces for the cadmium-poisoned mice. The lactobacillus plantarum CCFM8610 can be used for preparing pharmaceutical compositions and fermented food having the function of expelling cadmium.

METHOD FOR FORCE-RIPENING ROSACEOUS FRUIT

A method for force-ripening a rosaceous fruit, characterized by ripening the rosaceous fruit in an atmosphere enriched with oxygen; a method for storing a rosaceous fruit, a method for increasing ester production, a method for increasing lactone production, and a method for producing a force-ripened fruit, the methods being characterized by having the same feature as the method for force-ripening; a force-ripened fruit obtained by these methods; a processed product obtained using the fruit; a process for producing a fruit liquor using the fruit; and a fruit liquor obtained by the process. With the present invention, it is possible to obtain a force-ripened fruit having an even better aroma. Use of the force-ripened fruit makes it possible to provide a fruity fruit liquor.

Antioxidant and immune boosting composition and methods of using

Compositions are shown having high ORAC scores correlating with antioxidant capabilities. Such a composition, when combined with other food products can either maintain or increase ORAC scores while enhancing flavor characteristics of the final food product. The compositions have also been shown to increase immune activity of a mammal.

果実または果汁の加工方法

СВОБОДНЫЕ ОТ КЛЕЙКИХ ВЕЩЕСТВ РОСТКИ ЛЬНА И ИХ ПОБОЧНЫЙ ПРОДУКТ, СПОСОБ ИХ ПОЛУЧЕНИЯ И ПРИМЕНЕНИЯ

Настоящее изобретение относится к свободным от клейких веществ росткам льна, полученным из льняного семени, свободного от клейких веществ. Ростки льна по изобретению легко перевариваются и могут быть использованы в различных областях, например в пищевой промышленности, терапии и животноводстве. Также настоящее изобретение относится к способу получения и применения свободных от клейких веществ ростков льна. Кроме того, настоящее изобретение относится к способу выделения клейкого материала как побочного продукта в процессе получения, а также вариантам его применения.

Method for improving brittleness of crispy fruit slices and preventing adhesion through combining high vacuum with negative pressure pulse microwave drying

The invention provides a method for improving the brittleness of crispy fruit slices and preventing the adhesion through combining high vacuum with negative pressure pulse microwave drying, and belongs to the technical field of fruit and vegetable food processing. According to the method, the processes for processing the high-vacuum drying crispy fruit slices comprise the steps of fresh fruit selection, cleaning, peeling, denucleation, slicing, color protection, brittleness protection, adhesion prevention, high-vacuum drying, negative pressure pulse microwave later-period short-time drying and package. A recipe adopted in the brittleness protection work procedure comprises 0.01 percent to 6.0 percent of white granulated sugar, 0.01 percent to 5.0 percent of calcium chloride, 0.01 percent to 2.0 percent of pectin and 0.01 percent to 2.0 percent of xanthan gum, the materials are subjected to vacuum osmosis in the combined water solution, and then, the negative-pressure pulse miciowave later-stage ...

Dietetic composition containing various vegetables and nutrients,

L'invention concerne une formule de régime aidant à désintoxiquer et rafraîchir l'organisme au moyen de cinq effets synergiques et complémentaires différents. Ceux-ci consistent à éliminer les toxines, rafraîchir l'organisme, renforcer le processus d'élimination, évacuer les autres déchets concomitants et enfin soulager le foie. Une sélection appropriée de légumes aux effets appropriés et synergiques entre eux à été déterminée.

METHOD OF PREPARING VEGETABLE CURRY SET

The present invention relates to a method of preparing a vegetable curry set. The method includes the following steps: (A) dipping chopped vegetables in a concentrate solution mixture [s1] in which a curry concentrated solution and a vegetable concentrated solution are mixed with each other to perform heating at 90-120°C; (B) mixing the heated vegetables and curry concentrated solution and then performing fermentation at 30-40°C; (C) steam heating the fermented vegetables; (D) preparing a curry sauce; (E) perform cooling such that temperatures of the vegetables heated in step (C) and the curry sauce prepared in step (D) becomes 10-20°C; and (F) wrapping the cooled vegetables and curry sauce and then performing sterilizing, thus being able to increase a shelf life without using a synthetic preservative and to be eaten immediately on the spot by just warmed up. COPYRIGHT KIPO 2016 ...

PRODUCING METHOD OF PURPLE TISSUE CULTURED MOUNTAIN GINSENG

PURPOSE: A producing method of purple tissue cultured mountain ginseng is provided to obtain the high contents of various kinds of ginsenoside by processing tissue cultured mountain ginseng. CONSTITUTION: A producing method of purple tissue cultured mountain ginseng comprises the following steps: inserting dried tissue cultured mountain ginseng or its powder into a sealed high-pressure steamer; adding water into the steamer, and firstly heating the mixture at 80-100 deg C for 10-48 hours in the pressure of 1.5-2; secondly heating the tissue cultured mountain ginseng or its powder at 100-500 deg C for 10-48 hours, and drying the tissue cultured mountain ginseng; and repeating the first and second heating processes for 1-10 times, and drying the tissue cultured mountain ginseng. COPYRIGHT KIPO 2013 [Reference numerals] (AA) Purple tissue cultured mountain ginseng ...

METHOD OR PRODUCING PACKAGED KIMCHI WITH EXCELLENT STORAGE QUALITY AND ORGANOLEPTIC CHARACTERISTIC BY SEPARATELY FERMENTING CHINESE CABBAGE AND SPICES USING GRAPEFRUIT SEED EXTRACT, MUSTARD SEED OIL AND LEUCONOSTOC SP.

PURPOSE: A method for producing packaged kimchi with excellent storage quality and organoleptic characteristic by separately fermenting Chinese cabbage and spices containing grapefruit seed extract or mustard seed oil while fermenting salted cabbage using Leuconostoc sp. strains as a starter and sterilizing fermented cabbage using sodium hypochlorite is provided. The packaged kimchi has a texture like unfermented kimchi and a taste similar to common packaged kimchi, produces no gas during the distribution. CONSTITUTION: The packaged kimchi is prepared by the steps of: preserving kimchi material selected from cabbage, leaf mustard, radish, green onion, sesame leaf, Korean lettuce(godeulbaegi) and leek; adding salted kimchi material to 1 to 3 times the weight of water and fermenting it with 2.5% by weight of glutinous rice paste and fermenting it again; sterilizing the fermented kimchi with sodium hypochlorite; fermenting kimchi spices or salted-shrimps and hot-air drying or vacuum drying ...

BITTER MELON LICORICE TEA BAG PREPARATION METHOD

The present invention relates to a bitter melon licorice tea bag using a medicinal herb and, more particularly, to a method for preparing a tea bag by means of licorice fragment mixing and grinding, the licorice fragment being obtained by drying and roasting following dipping in water boiled with dried and roasted bitter melon fruit, fresh bitter melon left, fresh bitter melon stem, and fresh sweet wormwood mixed in it. Based on the mixing with the licorice at a predetermined ratio, the bitter melon can have a maximized efficacy while its bitter taste is reduced. Accordingly, the tea bag can facilitate drinking. In addition, the drinking can be further facilitated with the soft flavor of the sweet wormwood added. The tea bag can be easily and rapidly brewed even in cold water, and thus can contribute to tea market expansion. Furthermore, the tea bag can be easily carried around and can contribute to thirst quenching by being easily brewed in water. COPYRIGHT KIPO 2016 ...

NOVEL MELON PLANTS

The present invention relates to novel plants, in particular to melon plants capable of producing fruits with a new pleasant taste and to seeds thereof. The present invention further relates to fruits of melon plants of the present invention, wherein such fruits have organic acid content, low pH and high sugar contents. The present invention further relates to methods of making and using plants and fruits disclosed herein. © KIPO & WIPO 2007 ...

METHOD FOR PRODUCING C3G-CONTAINING POGI KIMCHI BY USING SUGARING RUBUS COREANUS, MULBERRY, BLUEBERRY

The present invention relates to a method for producing C3G-containing Pogi Kimchi by using sugaring rubus coreanus, mulberry, and blueberry and, more particularly to a method for manufacturing Pogi Kimchi having additional function with improved taste by adding powdered or filtered sugaring rubus coreanus, mulberry, or blueberry and even by adding less red pepper powder to salted cabbages. By using a C3G containing ingredient, distinctive function of the C3G ingredient is added, and the manufactured Kimchi can be maintained for a long period of time without being gone bad. In addition, if sugaring rubus coreanus, mulberry, or blueberry, the color and the taste can be maintained for a long period of time, which maintains high quality of the Kimchi. The Kimchi is expected to attract children, pregnant women, and even foreigners who are not familiar with spicy tastes or distinctive smell of the red pepper. COPYRIGHT KIPO 2015 ...

MANUFACTURING METHOD OF CYANIDINE-3-GLUCOSIDE CONTAINING RADISH WATER KIMCHI

The present invention relates to a manufacturing method of cyanidin-3-glucoside (C3G) containing radish water Kimchi and, more particularly to a manufacturing method of radish water Kimchi having excellent color and taste without the use of pepper powder which is added having functions of C3G by adding pulverized blueberries, mulberries, or raspberries. According to the present invention, by adding C3G-containing material, distinctive functions of C3G is added; the color and the taste can be excellent even without the use of pepper powder; and the radish water Kimchi can be stored for a long period of time without going bad. COPYRIGHT KIPO 2015 ...

TOMATOES THAT SOFTEN MORE SLOWLY POST-HARVEST DUE TO NON-TRANSGENIC ALTERATIONS IN AN EXPANSIN GENE

A series of independent human-induced non-transgenic mutations found in an expansin gene (LeExp1) of tomato; tomato plants having these mutations in their LeExp1 genes; and a method of creating and identifying similar and/or additional mutations in the LeExp1 gene by screening pooled and/or individual tomato plants. The tomato plants of the present invention exhibit fruit that soften more slowly post- harvest without having the inclusion of foreign nucleic acids in their genomes.

METHOD OF PRODUCTION OF RIPEN LIQUID GINSENG COMPOSITION AND THE COMPOSITION USING THE SAME

Disclosed herein is a method for the preparation of a fermented liquid ginseng composition from quality guaranteed, 6-year-cultured Korean ginseng. The resultant fermented liquid ginseng composition is also disclosed. The fermented ginseng composition contains various ingredients beneficial to the body and is readily edible and highly ingestible. Thanks to remarkable therapeutic effects on circulatory diseases, tumoral diseases and chronic fatigue, the fermented ginseng composition can be useful in the pharmaceutical and medicine industries. The fermented ginseng composition can be applied to red ginseng drinks, ginseng drinks, and various functional food products based on red ginseng or ginseng.

COMPOSITION FOR PROVIDING RELIEF OF UNDESIRED BODY ODOURS

The present invention relates to a composition suitable for providing relief of undesired body odours caused by consumption of food and/or drink, comprising chlorella, parsley and a mouth refreshing agent. In particular, the food and/or drink comprises a plant, or part thereof, which belongs to the Allium genus. More in particular, the food and/or drink comprises onion, shallot, leek, bunching onion, chive, preferably garlic, any part thereof, or any combination thereof. The composition according to the invention comprises an amount of chlorella between 2 and 30, preferably between 4 and 25, more preferably between 5 and 20 percent by weight of the total composition.

PRESERVED SLICES OF VEGETABLES AND FRUITS AND PROCESSING METHODS

A dehydrated slice of a vegetable or a fruit is provided, which is adapted to be rehydrated by a rehydration process, having a circumference which is substantially the same as the circumference of the respective slice of the raw vegetable, and having a thickness which is reduced about 20 to 90 % in comparison to the thickness of the respective slice of the raw vegetable or fruit. The dehydrated slice has a planar surface. Furthermore, a method is provided to produce said dehydrated slices. Said dehydrated slices are adapted to be rehydrated by a rehydration process herein provided, whereby performance of said process leads to a rehydrated slice with a thickness of the respective raw vegetable or fruit.

METHOD FOR ELIMINATING THE ODOUR AND FLAVOUR OF THE LEGUME TRIGONELLA FOENUM-GRAECUM AND FOOD, COSMETIC AND MEDICINAL PRODUCTS OBTAINED

The present invention relates to a method for extracting the components that impart the characteristic odour and flavour to the plant Trigonella foenum-graecum, using a solution of acetic acid, preferably ordinary vinegar, which makes it possible to use said legume not only in the agrifoodstuff industry but also in the cosmetic industry and in traditional medicine. Furthermore, the present invention relates to a method for extracting Trigonella foenum-graecum mucilage, which has acknowledged curative properties and dermatological uses.

GINSENG BERRY HEALTH PRODUCTS

La présente invention concerne de nouvelles compositions obtenues à partir du fruit du ginseng et d'autres ingrédients naturels favorables à la santé, et utilisées dans un produit destiné à l'alimentation humaine et aux soins. Dans des formes de réalisation préférées, les compositions et les méthodes de l'invention produisent une composition contenant une vitamine naturelle pouvant être employée dans des boissons, des produits alimentaires, des compléments alimentaires et des applications topiques qui procurent au consommateur une sensation rafraîchissante, délicieuse, stimulante et/ou saine.

SEQUENTIAL EXTRACTION PROCESS

The specification provides methods for extracting proanthocyanidins, especially from firm fruit such as cranberries, through a sequential extraction procedure, and producing infused fruit products. 122-. (canceled)23. A method for processing proanthocyanidin-containing fruit , the method comprising:treating the proanthocyanidin-containing fruit in a first extraction in a tank by bathing the fruit in a first extraction liquid, wherein the first extraction is performed at a temperature of about 75° F. or less;collecting the first extraction liquid to thereby provide a juice extract and once-extracted fruit;treating the once-extracted fruit in a second extraction in a tank by bathing the fruit in a second extraction liquid, wherein the second extraction is performed at a temperature of at least about 90° F. for at least 30 minutes; andcollecting the second extraction liquid to thereby provide a proanthocyanidin-containing extract and twice-extracted fruit.24. The method of claim 23 , wherein the second extraction is performed for about 90 minutes to about 150 minutes.25. The method of claim 23 , wherein the first extraction is performed at a temperature of less than 70° F.26. The method of claim 23 , wherein the second extraction is performed at a temperature of at least about 115° F.27. The method of claim 23 , wherein the second extraction is performed at a temperature of about 110° F. to about 210° F.28. The method of claim 23 , wherein the second extraction extracts at least 10% of the soluble solids that were present in the once-extracted fruit.29. The method of claim 23 , further comprising treating the once-extracted fruit with pectinase enzymes.30. The method of claim 23 , wherein the first extraction liquid is free of added pectinase enzymes.31. The method of claim 23 , wherein the second extraction liquid is free of added pectinase enzymes.32. The method of claim 23 , wherein the fruit is a proanthocyanidin-containing cranberry.33. The method of claim 23 , ...

ANTHOCYANIN-BASED COLORANT

FRUIT FORMATION IN THE ABSENCE OF FERTILISATION

MOLDABLE PROTEIN MATRIX CONTAINING FRUIT, VEGETABLES, CHOCOLATE OR COCOA, FOR FOOD APPLICATIONS, AND PROCESS FOR ITS MANUFACTURE

STABILIZED FRUIT PULP COMPOSITION AND A PUREE COMPOSITION COMPRISING THE SAME

... ²²²A stabilized fruit pulp comprising chunks of dimensions 1x1x1 mm to 15x15x15 ²mm is described. The stabilized fruit pulp has not been subjected to ²temperatures that exceed 90 degrees centigrade, has substantially no active ²polypenol oxidase, and is suitable for use in puree compositions that can be ²used in dressings, dips and spreads.² ...

USE Of WHOLE SOFT LAWYERS TO OBTAIN a LAWYER OIL RICH IN INSAPONIFIABLE

La présente invention concerne l'utilisation d'avocats mous entiers pour obtenir une huile d'avocat riche en insaponifiable, ledit insaponifiable contentant des acétogénines aliphatiques et/ou leurs dérivés. Avantageusement, l'huile présente un indice d'acide inférieur ou égal à 5 mgKOH/g. L'invention concerne également un procédé d'obtention d'une huile d'avocat riche en insaponifiable à partir d'avocats mous entiers, ledit insaponifiable contentant des acétogénines aliphatiques et/ou leurs dérivés. L'invention concerne également une huile d'avocat riche en insaponifiable susceptible d'être obtenue par ce procédé. L'invention concerne également l'utilisation de l'huile d'avocat pour préparer un concentrat d'huile d'avocat enrichi en insaponifiable ou un insaponifiable d'avocat riche en furanes aliphatiques. Enfin, l'invention concerne un insaponifiable d'avocat riche en furanes aliphatiques ou un concentrat d'huile d'avocat enrichi en insaponifiable, susceptible d'être obtenu à partir ...

STABLE PREPARATION OF FRUITS HAS STRONG GUM CONCENTRATION Of ACACIA

La présente invention concerne un produit alimentaire, avantageusement un produit laitier contenant une forte quantité de gomme d'acacia.

VEGETABLE STEAMER

The present invention relates to a vegetable steamer which dries wet vegetable leaves after soaking the wet vegetable leaves in water and, more specifically, relates to a vegetable steamer with enhanced productivity. The vegetable steamer comprises: a leaf vegetable moving unit consisting of a supporting frame and a leaf vegetable conveyor; a washing unit before steaming consisting of a washing tank, a leaf vegetable washing conveyor, and a leaf vegetable washing conveyor; a steaming unit consisting of a steaming tank, an electric heating wire numerously installed, an upper steaming conveyor, and a lower steaming conveyor; a washing unit after steaming consisting of a post-washing tank, and an upward conveyor; and a movable mesh conveyor. COPYRIGHT KIPO 2016 ...

Manufacturing method of black ginseng

NANOMETER FUNCTIONAL HEALTH FOOD AND PROCESSING METHOD THEREOF

A nanometer functional health food, comprises bran 40-70 wt%, medical-edible foods 10-45 wt%, fruits and vegetables products 5-30 wt%. The said bran comprises wheat bran 60-90 wt% and buckwheat bran 10-40 wt%. The said medical-edible foods comprise yam, tuckahoe, gordon euryale, roots of kudzu vine and malt. The said fruit and vegetable products are selected from the group consisting of red jujube, black jujube, black fungus, balsam pear, celery or carrot. The said medical-edible foods are processed to be nano-class particles.

FOOD RESTRUCTURING PROCESS AND RESTRUCTURED FOOD OBTAINED THEREOF

Comprising two main steps (A) and (B); step (A) refers to restructuration of raw material and it is comprised by sub-steps: (A.1) definition and pre-processing of at least one raw material; (A.2) adaptation of dimensions of at least one raw pre-processed material; (A.3) preparation of at least one raw material obtained from sub-step (A.2); (A.4) preparation of at least one acceptable restructured compound; (A.5) merger of at least one raw material with at least one acceptable restructured compound; the step (B) refers to molding the food restructured (A), and it is comprised by sub-steps: (B.1) preparation and dimensioning of restructured food; (B.2) physical conformation of the outer surface of the restructured food; (B.3) finishing process of the restructured food; and the restructured food (1) is comprised by at least one portion of natural food (2) and at least one portion of edible restructured compound (3); the natural food portion (2) is physically wrapped by the edible restructured ...

FOOD PROCESSING APPARATUS

An apparatus with a box-like container includes apertures, and a block member for moving within a cavity in the box-like container. The apparatus is a single unit, from which frozen food, typically in blocks, or out of bags, containers, and the like, may be defrosted and/or, cooked, and then strained, drained or dried, with minimal, if any, spillage or mess.

DUAL PURPOSE POLLENIZER WATERMELONS

The application relates to the field of plant breeding, in particular watermelon breeding. Provided are diploid watermelon plants (and seeds from which these plants can be grown) which produce small, diploid, red watermelon fruits. Also provided are small, diploid watermelon fruits having an average weight of less than 1.8 kg.

REHYDRATABLE FOOD

Use of dried rehydratable food, such as in a dried soup, a dried beverage, a breakfast cereal, a yoghurt and a dried sauce, is widespread. However it has been observed that when the dried components are fruit and/or vegetable, the components, on rehydration, do not resemble the fruit and/or vegetable before desiccation. That is to say they no longer have a fresh appearance but are discoloured and lack firmness. This transformation is due to cellular damage which occurs during desiccation. In particular, it is thought that phospholipid membranes are destabilised by insertion of cellular amphiphiles, phase transition into the gel phase and membrane fusion. This invention seeks to solve the above-mentioned technical problem by providing, amongst other things, a dried rehydratable food which is a fruit, vegetable or part thereof which, on rehydration, has improved appearance, texture and rehydration properties. In particular, a dried rehydratable food is provided, the food comprising less than 10% w/w water and at least 0.02% w/w of a dehydrin protein and derivatives thereof, the dehydrin protein and derivatives thereof comprising an amino acid sequence selected from the group consisting of K,I,K,E,K,L,P,G; K,I,K,E/D,K,L/I,P,G; and K,I,K,E/D,K,L/I/TA/,P/H/S,G, and wherein the dried rehydratable food is unbroken tissue of a vegetable or part thereof and/or a fruit or part thereof, and not a seed, wherein the unbroken tissue has a shortest linear dimension of at least 0.5 millimetres, preferably a shortest linear dimension of 0.5 to 25, more preferably 0.5 to 10 millimetres. A food product comprising the dried rehydratable food and methods for manufacturing the dried rehydratable food are also provided. 1. A dried rehydratable food comprising less than 10% w/w water and at least 0.02% w/w of a dehydrin protein and derivatives thereof , the dehydrin protein and derivatives thereof comprising an amino acid sequence selected from the group consisting of K ,I ,K ,E ,K ,L ,P , ...

NEW MELON PLANTS

FERMENTED FOOD CONTAINING BIFIDOBACTERIUM BACTERIA AND METHOD FOR PRODUCING THE SAME

A fermented food characterized by containing one or more extracts from plant materials selected from the group consisting of turmeric, Houttuynia cordata, Eucommia ulmoides, rice bran, persimmon leaf, Perilla, clove, cinnamon and Rubus suavissimus and Bifidobacterium bacteria. The fermented food contains living Bifidobacterium bacteria which can be expected to have various physiological effects at a high concentration by incorporating therein an excellent novel material which can improve the preservability/survivability of the living Bifidobacterium bacteria and does not affect the flavor when it is used for such as a food or drink.

PROTEIN ISOLATE COMPOSITIONS AND USES THEREOF

... ²²²The various non-limiting embodiments of the present disclosure relate to a ²protein-based binder or coating system for particulate- and/or powder-type ²food systems, for example, to form nutritive ready-to-eat food bars, protein ²bars, snack pieces, or cereal clusters, where the binder comprises a modified ²wheat protein isolate. Other non-limiting embodiments relate to food ²compositions comprising a modified wheat protein isolate binder, and at least ²one of food particulates; powdered food ingredients, such as protein powders; ²and combinations thereof. In addition, methods for forming the various non-²limiting embodiments of the food compositions and the modified wheat protein ²isolate binder systems are also disclosed.² ...

PROTEIN ISOLATE COMPOSITIONS AND USES THEREOF

The various non-limiting embodiments of the present disclosure relate to a protein-based binder or coating system for particulate- and/or powder-type food systems, for example, to form nutritive ready-to-eat food bars, protein bars, snack pieces, or cereal clusters, where the binder comprises a modified wheat protein isolate. Other non-limiting embodiments relate to food compositions comprising a modified wheat protein isolate binder, and at least one of food particulates; powdered food ingredients, such as protein powders; and combinations thereof. In addition, methods for forming the various non- limiting embodiments of the food compositions and the modified wheat protein isolate binder systems are also disclosed.

Folded, embossed food product and apparatus for and methods of preparation

A food item is prepared by depositing food (14) as lanes in the form of rows of discrete patterns (14a) on strips (16a-16c) of support material (16) defined by fold lines defined by perforations (62a,62b). In a strip sheeter (12), the first roller (18) is heated and is smooth for abutting with the support material (16). The outer periphery of the second roller (20) including depressions (24) forming the patterns (14a) is formed of material to which food (14) has less tendency to stick to than the support material (16), with the patterns (14a) arranged to create tensional removal. An edible, liquid release agent can be sprayed upon the second roller (20). Perforations (62a, 62b) are cut by rotary knives (62). The first strip (16a) is folded to overlie the first lane of food (14) on the second strip (16b), and the third strip (16c) is folded to abut the second lane of food (14) thereon and opposite to the second strip (16b).

EXTRACT OF PULP AND/OR LAWYER SKIN RICH IN POLYPHENOLS AND COMPOSITIONS COSMETIC, DERMATOLOGICAL AND NUTRACEUTIQUES INCLUDING/UNDERSTANDING IT

PROCESS Of COATING OF the FRUITS OR VEGETABLES BY MEANS OF RESIN SOLUTIONS

Production method of functional rice with β-glucan

Preparation for the extract of ginseng berry containing increased ginsenoside Re

FERMENTED LIQUID PEPPER AND PREPARATION METHOD THEREOF

The present invention relates to a fermented liquid pepper. The fermented liquid pepper is prepared by mixing 50-60 parts by weight of raw peppers, 6-16 parts by weight of pepper yeast fungus, 28-38 parts by weight of sugar, and 0.1-5 parts by weight of bay salt; fermenting the resultant mixture for 3-4 months; filtering pepper residues; and fermenting the resultant product for 5-7 months. By removing a spicy flavor of the pepper, the fermented liquid pepper provides a seasoning used to flavor or season the food with the fermented liquid pepper while maintaining efficacy of peppers. COPYRIGHT KIPO 2016 (AA) Step of cutting raw peppers (BB) Step of producing a mixture (CC) Step of fermenting and aging the mixture ...

METHOD FOR COATING FOOD PRODUCTS

The invention relates to a method for coating food products that includes applying, on said food products, a composition containing one or more film-forming agents in a solvent, characterised in that said application is carried out by atmospheric pressure showering of said composition or by immersion into said composition.

METHOD AND KIT FOR FLAVORING SHAPED SNACKS

A method and a kit (10) for flavoring shaped snacks are present. The method for flavoring shaped snacks comprises the following steps: providing an outer package (20), providing a tray (22) sealed within the outer package, providing a plurality of shaped snacks (24) arranged in the tray, providing a flavoring package (26) with a flavoring (28) therein, opening the outer package, removing the tray from the outer package, opening the flavoring package, applying the flavoring from the flavoring package to the shaped snacks while they are in the tray, re-inserting the tray into the outer package while the shaped snacks are in the tray and agitating the outer package to distribute the flavoring. The flavoring package may be opened at any time prior to adding the flavoring to the shaped snacks. The kit for flavoring shaped snacks comprises an outer package (20), a plurality of shaped snacks (24) arranged in the outer package, a flavoring package (26) containing a flavoring (28) therein and an ...

Food composition

The present invention provides a health food product comprising proanthocyanidins (A) and a food material (B) derived from a plant of Family Liliaceae. Preferably, the proanthocyanidins contain at least 20 wt % of OPCs.

Ginseng berry topical applications

The present invention comprises novel combinations of ginseng berry juice and extracts combined with other skin nutrients and moisturizers which may be used to soften and moisturize the skin while providing essential vitamins and nutrients to the skin in a natural way.

Liver function protecting or improving agent

The present invention provides a liver function protecting or improving agent, foods and drinks or feeds having liver function protecting or improving activity, and additives for foods and drinks or feeds having liver function protecting or improving activity, which comprise a plant of the family Saxifragaceae or an extract of the plant. Also provided is a method of screening for liver function protecting or improving agents.

GINSENG BERRY HEALTH PRODUCTS

The present invention relates to novel compositions of ginseng berry and other natural health promoting ingredients in a product suitable for human consumption and care. The compositions and methods of preferred embodiments of the present invention provide a natural vitamin containing composition for beverages, food products, dietary supplements and topical applications which provide the consumer with a refreshing, delicious, stimulating and/or healthful experience.

METHOD FOR PREPARING KOREAN PANCAKE

The present invention relates to a method for preparing Korean pancakes. The method includes the steps of: (1) adding flour, tapioca starch, bean curd, vegetable and animal oil, and water to main ingredients selected from a group including meat, seafood, and vegetables to prepare batter for 5-15 minutes; (2) adding the batter to a hydraulic shaping machine to shape the batter in a predetermined shape; and (3) cooking the shaped batter at 100-200°C for 2-8 minutes with steam. The method uses the hydraulic shaping machine and the steaming process to prepare a large quantity of Korean pancakes while lowering the cost. The Korean pancakes prepared by using the method does not require oil to be used in the cooking process to lower the calories and cholesterol content. The Korean pancakes can be directly cooked in a microwave, frying pan, frying machine, and oven to replace the conventional fast food. COPYRIGHT KIPO 2016 ...

FERMENTED FOOD CONTAINING BIFIDOBACTERIUM BACTERIA AND METHOD FOR PRODUCING THE SAME

Fermented-Red Gingseng or fermented-Gingseng containing increased gensenoside Rd and methods for preparation of the same

GLUTINOUS RICE CAKE FLAVORED WITH MUGWORT AND METHOD FOR MANUFACTURING SAME

The present invention relates to a glutinous rice cake flavored with mugwort, which has fresh taste and scent by the pretreatment of mugwort and has an excellent texture by the mashing of steamed glutinous rice, and a method for manufacturing the same. The method for manufacturing a glutinous rice cake flavored with mugwort including bean jam comprises the steps of: (a) pretreating and freezing mugwort; (b) dipping glutinous rice in water to mix the glutinous rice with minor ingredients consisting of bay salt and sugar; (c) mixing the thawed mugwort with the dipped glutinous rice and the minor ingredients and steaming a mixture to manufacture grains of boiled glutinous rice flavored with mugwort; and (d) manufacturing a glutinous rice cake flavored with mugwort by putting the grains of boiled glutinous rice flavored with mugwort in a punching machine to primarily mash the grains of boiled glutinous rice flavored with mugwort, secondarily mashing the primarily mashed glutinous rice cake ...

METHOD FOR PRODUCING FERMENTED EDIBLE PLANTS OR EDIBLE ANIMAL/PLANTS, FERMENTED EDIBLE PLANTS OR EDIBLE ANIMAL/PLANTS PRODUCED BY SAME, AND FOODS CONTAINING SAME

The present invention relates to a method for producing fermented edible plants or edible animal/plants, to fermented edible plants or edible animal/plants produced by same, and to foods containing same. The method for producing fermented edible plants or edible animal/plants includes the steps of: producing crushed edible plants or edible animal/plants; culturing a liquid mixture of grains, saccharides, filamentous fungi, and yeast for 24 to 36 hours to produce a mixed microbial broth; inoculating the edible plants or edible animal/plants with the mixed microbial broth, and firstly fermenting the edible plants or edible animal/plants for 3 to 8 days to produce first fermented edible plants or edible animal/plants; and inoculating the first fermented edible plants or edible animal/plants with bacteria, and secondly fermenting the first fermented edible plants or edible animal/plants for 6 to 12 days to produce second fermented edible plants or edible animal/plants. Whereby, a fermentation ...

POTYVIRUS RESISTANCE IN POTATO

The present invention is drawn to novel genes from wild plants, such as wild potato and pepper plants, that confer potyvirus resistance to plants, such as in transformed cultivated plants. Also encompassed are cultivated plants transformed with the novel gene, food products made from the transformed cultivated plants, and methods for making such plants and food products.

NATURAL EQUIVALENT OF CHEMICALLY MODIFIED STARCH

The present invention relates to a composition comprising citrus fruit fiber having a water binding capacity of from 8 to 25 (w/w) and native starch selected from the group consisting of corn starch, rice flour, sorghum starch, tapioca starch and mixture thereof.

SHELF STABLE FRIED PRODUCT AND PROCESS FOR CREATING THE SAME

A shelf stable fried product and a process for creating a shelf stable fried product is disclosed. Aspects include a process for managing fat migration, moisture migration, and cell degrading of a food product during frying. Aspects further include a resulting shelf stable food product that includes a crispy and/or crunchy texture and a desirable fat distribution.

FOOD COMPLEX FOR BALANCING MASCULINE ENERGY AND FEMININE ENERGY AND FOR RECOVERING VITAL ENERGY

The invention relates to a food complex for balancing masculine energy and feminine energy and for recovering vital energy. The invention is characterized in that the three food groups of the main patent are reduced to two: yin foods together with vital energy for women and yang foods together with vital energy for men, in which the proportions of the foods are altered and substances are added from hot plants, which, when consumed, generate heat inside the human body, such as ginseng and ginger which are Yin in character, sulphur and reishi mushroom which are Yang in character and antler which is intermediate in character. To ensure that the food proposed is suitable for treating the general symptoms of disease in males and females, owing to the constitution thereof, and for providing heat to the body in both cases, the proportion of cereals is increased up to 70‑80 percent whilst that of fruit and vegetables is 5 percent, that of meat and fish 10‑15 percent, that of condiments 5‑10 percent ...

IMPROVED NUTRACEUTICAL COMPOSITION

A nutraceutical composition including one or more extracts of one or more plant components, the one or more extracts providing a combination of phytonutrient materials, the type and amount of which are in excess of a minimum value predetermined to provide a therapeutically or prophylactically desirable effect.

AFTERTASTE IMPROVEMENT METHOD OF PRESSED FRUIT AND VEGETABLE JUICE, AFTERTASTE IMPROVEMENT METHOD OF FOOD OR BEVERAGE, AND FOOD OR BEVERAGE

This method of improving the aftertaste of pressed fruit and vegetable juice involves reducing the guanylic acid content in pressed fruit and vegetable juice by phosphatase treatment.

STABILIZERS AND COMPOSITIONS AND PRODUCTS COMPRISING SAME

Composition comprising microcrystalline cellulose, cellulose ether, and salt are provided together with methods for making them (Figures 1, 2, and 3). Additionally, there are also described edible food products and industrial suspensions formed from these compositions.

STABIIZED FRUIT PULP COMPOSITION AND A PUREE COMPOSITION COMPRISING THE SAME

A stabilized fruit pulp comprising chunks of dimensions 1x1x1 mm to 15x15x15 mm is described. The stabilized fruit pulp has not been subjected to temperatures that exceed 90 degrees centigrade, has substantially no active polypenol oxidase, and is suitable for use in puree compositions that can be used in dressings, dips and spreads.

METHODS FOR THE PREPARATION OF VEGETABLE CHIPS OR FRENCH FRIES

PROTEIN ISOLATE COMPOSITIONS AND USES THEREOF

Способ приготовления печеных плодов

Изобретение относится к тепловой обработке плодов в кожуре. Способ заключается в том, что. с целью сохранения на- тивны.ч свойств плодов, подготовленные продукты обрабатывают в поле СВЧ в две или три стадии с выдержкой между ними до достижения температуры в геометрическом центре овощей 65-75°С и горячим возду- .хом с температурой 100-120°С в течение 180-300 с, при этом каждую стадию СВЧ-об- работки и выдержку между ними ведут в течение 30-60 с, последующую обработку овощей в поле ИК-излучения ведут при плотности лучистого потока 30-36 кВт/м в течение 180-300 с. оо ел 00 ...

MELON PLANTS PRODUCING FRUITS WITH HIGH ACID AND SUGAR CONTENT

... ²²²The present invention relates to novel plants, in particular to melon plants ²capable of producing fruits with a new pleasant taste and to seeds thereof. ²The present invention further relates to fruits of melon plants of the present ²invention, wherein such fruits have organic acid content, low pH and high ²sugar contents. The present invention further relates to methods of making and ²using plants and fruits disclosed herein.² ...

A VEGETABLE COMPOSITION HAVING BLOOD ENHANCING PROPERTIES

... ²² The present invention provides a composition comprising²a green-yellow vegetable (e.g., broccoli, spinach, parsley,²komatsuna (Brassica rapa L.), Japanese radish leaves) and a²light-colored vegetable (e.g., lettuce, cabbage, celery), the²composition having the following effects:²(1) inhibiting the generation of blood lipid peroxide;²(2) lowering blood TBARS levels or suppressing the elevation of²blood TBARS levels;²(3) increasing blood vitamin E levels;²(4) enhancing blood antioxidant activity;²(5) enhancing blood TRAP levels;²(6) lowering blood active oxygen levels or suppressing the²elevation of blood active oxygen levels; and²(7) preventing or treating diabetic complications.² ...

FOODS, MEDICAL TREATMENTS AND METHOD RELATING TO EFFECTS OF PROMOTING THE GROWTH OF LACTOBACILLUS BIFIDUS, PREVENTING ALLERGY AND LOWERING HUMAN CHOLESTEROL LEVEL

Foods, drugs and cosmetics containing at least one member selected from the group consisting of broccoli, cauliflower, kale, Capsella Bursa-pastoris (L. Medic., Arabis flagellosa Miq., Arabis glabla (L.) Bernh., Ranunculus sceleratus L., Isatis indigotica Fortune, Cardamine scutata Thumb. C. Regeliana Miq., Barbarea orthoceras Lebeb., Nasturtium officinale R. BR.), leaf mustard, brown mustard, Japanese horse-radish, Wasabia tenuis (Miq. Matsumura W. bracteata (S. Moore) Hisauchi, Brassica rapa L. var. akana KITAM., Brassica rapa L. var. neosuguki KITAM.,) turnip, Brassica campestris L., cabbage, spinach, Brassica rapa L. var. perviridis BAIL., celery, parsley, lettuce, apple, petsai, brussels sprouts, daikon and daikon leaf; and a method for preventing or treating diseases which comprises taking or administering an efficacious dose of these vegetables or fruits.

STABIIZED FRUIT PULP COMPOSITION AND A PUREE COMPOSITION COMPRISING THE SAME

A stabilized fruit pulp comprising chunks of dimensions 1x1x1 mm to 15x15x15 mm is described. The stabilized fruit pulp has not been subjected to temperatures that exceed 90 degrees centigrade, has substantially no active polypenol oxidase, and is suitable for use in puree compositions that can be used in dressings, dips and spreads.

Preserved slices of vegetables and fruits and processing methods

METHOD FOR PRODUCING WATER DROPWORT JUICE, AND METHOD FOR PRODUCING WATER DROPWORT BEVERAGE

The present invention relates to a method for producing water dropwort juice, and to a method for producing a water dropwort beverage. More specifically, the present invention relates to a method for producing water dropwort juice capable of showing the native fragrances and tastes of water dropwort without having a food additive, and to a method for producing a water dropwort beverage. The method for producing water dropwort juice according to the present invention comprises: a first step of preparing water dropwort; a second step of mixing the water dropwort with brown sugar, and enveloping the same; a third step of firstly fermenting the water dropwort mixed with brown sugar in a fermentation chamber; a fourth step of accommodating a water dropwort liquid generated through first fermentation in a sealing container, and producing the water dropwort liquid into water dropwort juice by after-ripening, fermenting, and aging the same; and a fifth step of inspecting and packing the completed ...

A method for producing packaged kimchi with preservative capacity and quality to be enhanced

METHOD FOR PRODUCING RED GINSENG

The present invention provides a method for producing red ginseng. Wild ginseng is washed by sea water and dipped in sea water. Mineral components contained in the sea water are penetrated therein. Decatizing, fermenting, and drying are sequentially treated. To this end, the method comprises the following steps: washing foreign material adhered on surface of the wild ginseng by clean sea water, dipping the same in sea water for 12-24 hours, and penetrating mineral components contained in sea water in the wild ginseng; decatizing the wild ginseng having the mineral components of sea water penetrated therein by steam of 94-100°C for 2-4 hours, and drying ginseng obtained by gelating starch components of the wild ginseng to have a water content rate of 55-65 wt% at room temperatures; and spreading dry rice straw and dry grass on a bottom of a fermenting device (fermenting chamber), putting the ginseng dried to have the water content rate of 55-60 wt% thereon, re-covering dry rice straw and ...

METHOD FOR THE PRODUCTION OF A FRUIT PREPARATION

Disclosed is a method for producing a fruit preparation comprising at least three components A, B, and C. Component A is made at least of fresh fruit, minor parts of water, optional sugar or starch hydrolysates, optional Ca salts and enzymes for hardening the fruit, and optional stabilizers. Component B is made at least of natural flavors or flavors identical to natural ones, optional FTNF flavors, water as a solvent and carrier, and at least one additional ingredient selected from among the group comprising coloring foods or food dyes, buffer salts, stabilizers, juice concentrates, various sugar types as a carrier, other sweeteners such as aspartame, acesulfame. Component C is made at least of water, sugar types or sweeteners, and optional stabilizers.

FOLDED, EMBOSSED FOOD PRODUCT AND APPARATUS FOR AND METHODS OF PREPARATION

A food item is prepared by depositing food (14) as lanes in the form of rows of discrete patterns (14a) on strips (16a-16c) of support material (16) defined by fold lines defined by perforations (62a, 62b). In a strip sheeter (12), the first roller (18) is heated and is smooth for abutting with the support material (16). The outer periphery of the second roller (20) including depressions (24) forming the patterns (14a) is formed of material to which food (14) has less tendency to stick to than the support material (16), with the patterns (14a) arranged to create tensional removal. An edible, liquid release agent can be sprayed upon the second roller (20). Perforations (62a, 62b) are cut by rotary knives (62). The first strip (16a) is folded to overlie the first lane of food (14) on the second strip (16b), and the third strip (16c) is folded to abut the second lane of food (14) thereon and opposite to the second strip (16b).

CACTUS FRUIT HEALTH PRODUCTS

La présente invention concerne de nouvelles compositions obtenues à partir d'un extrait du fruit du cactus et d'autres ingrédients favorables à la santé. Des formes de réalisation préférées incluent également un extrait du fruit du ginseng. Ces compositions apportent des nutriments, une stimulation physiologique, une hydratation et d'autres bienfaits lorsqu'elles sont utilisées par ingestion ou application topique. Les compositions et les méthodes préférées de l'invention produisent une composition contenant une vitamine naturelle pouvant être employée dans des boissons, des produits alimentaires, des compléments alimentaires et des applications topiques qui procurent au consommateur une sensation rafraîchissante, délicieuse, stimulante et/ou saine.

METHOD OF PRODUCING LEAFY BIOMASS

A method for producing leafy biomass from undifferentiated plant cells, the method comprising providing undifferentiated plant cells, contacting them with an agent that promotes differentiation of the cells into leafy tissue and growing the cells in a temporary liquid immersion culture system. This method of the invention may be used to produce polypeptides, and natural medicinal products, and can be used to capture carbon dioxide. A method of producing a polypeptide in plant cells in vitro comprising: providing undifferentiated plant cells containing chloroplasts that carry a transgenic nucleic acid molecule encoding the polypeptide, wherein the plant cells display homoplastomy; and propagating the cells according to the above method to produce leafy biomass containing the polypeptide.

Method and apparatus for separating clumps of dried fruit

Clumps of dried fruit are separated into individual fruit pieces with reduced damage to the fruit itself by passing the clumps through an apparatus containing a rotating shaft from which robber-like resilient fingers protrude. As they rotate, the fingers pass between other fingers in the apparatus, and the combination exerts a force on the dried fruit clumps that varies with the degree of deflection of the fingers and hence with the sizes and resistances of the clumps.

ALCOHOL-CONTAINING POWDER

Probiotic smoothies

Lebensmittel enthaltend - mindestens 95 Gew% Obst- und/oder Gemüsezubereitungen - 0,005 bis 5 Gew% einer Mischung von mindestens zwei Inhaltsstoffen ausgewählt aus der Gruppe enthaltend Antioxidantien, Lebensmittelfermentate und Lebensmittelextrakte, - mindestens 106 cfu/ml probiotische Keime, wobei das Produkt einen pH-Wert von größer 4,0 bis 4,6 aufweist.

FERMENTED FOOD CONTAINING BIFIDOBACTERIUM BACTERIA AND METHOD FOR PRODUCING THE SAME

... ²Provided is a fermented food containing an extract of at ²least one plant material selected from the group consisting of ²turmeric, Houttuynia cordata Thunb., Eucommia ulmoides Oliv., ²rice bran, persimmon leaves, perilla, clove, cinnamon and Rubus ²suavissimus S. Lee (Rosaceae) and bacteria of the genus ²Bifidobacterium. The fermented food contains an excellent and ²novel material with which the viability of the bacteria of the ²genus Bifidobacterium can be improved in storage of the product, ²and even when used in products such as beverages or foods, does ²not deteriorate the flavor of the product, thereby the bacteria ²of the genus Bifidobacterium can be contained at high ²concentration which provides various physiological effects.² ...

METHOD OF PRODUCING GABA-CONTAINING FERMENTED PRODUCT

DIETARY SUPPLEMENT FOR PROMOTING HAIR GROWTH, RELIEVING AND AMELIORATING HAIR LOSS, CONTROLLING BLOOD SUGAR, RELIEVING AND AMELIORATING GASTROINTESTINAL DISORDER

The present invention relates to a dietary supplement and, more specifically, to a dietary supplement prepared by mixing dried powder, which comprises 5-15 wt% of black soybeans, 5-15 wt% of black sesames, 5-15 wt% of corns, 5-15 wt% of adlay, 5-15 wt% of sorghum, 5-15 wt% of mulberry leaves, 5-15 wt% of mulberries, 7-20 wt% of Polygoni multiflori Radix, 5-15 wt% of dandelions, 1-10 wt% of licorice roots, 2-15 wt% of kelp and 5-15 wt% of cacti based on solid content of the total dried powder. The dietary supplement according to the present invention can show effects of promoting hair growth, relieving and ameliorating hair loss, controlling blood sugar and, relieving and ameliorating gastrointestinal disorders. COPYRIGHT KIPO 2016 ...

MANUFACTURING METHOD OF LACQUER EXTRACT FROM WHICH URUSHIOL IS REMOVED AND USE AS HERBAL ACUPUNCTURE OF LACQUER EXTRACT MANUFACTURED BY METHOD

The present invention relates to a manufacturing method of a lacquer extract from which urushiol is removed, the lacquer extract, from which urushiol is removed, manufactured thereby, and processed food, a cosmetic composition, a pharmaceutical composition, and a herbal acupuncture composition which contain the lacquer extract, from which urushiol is removed, as an active component. The manufacturing method of a lacquer extract from which urushiol is removed comprises: (a) a step of heating a mixture which is produced by adding one or more materials selected from a group consisting of wax and paraffin, and ethanol to the lacquer extract; and (b) a step of cooling the heated mixture of the (a) step, removing the materials, and removing the ethanol by concentrating the mixture. COPYRIGHT KIPO 2015 ...

FRUIT FORMATION IN THE ABSENCE OF FERTILISATION

The present invention relates to a pepper plant showing the trait fruit formation in the absence of fertilisation wherein said trait is obtainable by introgression from a plant grown from seed that was deposited with the NCIMB under accession number NCIMB 41678, NCIMB 41680, or NCIMB 41684. The invention further relates to progeny of the plant, propagation material for producing the plant, to fruits of the plant and to a food product comprising the fruit or parts thereof.

NEW MELON VARIETY NUN 02602 ME

The invention relates to the field of , in particular to a new variety of , NUN 02602 ME, plants, seeds and melon fruits. 1. A seed of melon variety NUN 02602 ME , wherein a representative sample of said seed has been deposited under Accession Number NCIMB ______.2. A plant of melon variety NUN 02602 ME , or a part thereof , wherein a representative sample of seed of said variety has been deposited under Accession Number NCIMB ______.3. A fruit of melon variety NUN 02602 ME claim 2 , or a plant part produced from the plant of .4. A method of producing a melon plant claim 2 , comprising crossing the plant of with a second melon plant one or more times claim 2 , and selecting progeny from said crossing.5. A method of producing a melon plant claim 2 , comprising selfing the plant of one or more times claim 2 , and selecting progeny from said selfing.6. Progeny of melon variety NUN 02602 ME obtained by further breeding with said variety.7. The progeny of claim 6 , wherein said progeny have all the physiological and morphological characteristics of melon variety NUN 02602 ME when grown under the same environmental conditions.8. An Essentially Derived Variety of NUN 02602 ME having one claim 6 , two or three physiological and/or morphological characteristics which are different from those of NUN 02602 ME and which otherwise has all the physiological and morphological characteristics of NUN 02602 ME claim 6 , wherein a representative sample of seed of variety NUN 02602 ME has been deposited under Accession Number NCIMB ______.9. A method of producing plants claim 6 , or a part thereof claim 6 , of variety NUN 02602 ME comprising vegetative propagation of variety NUN 02602 ME.10. The method of claim 9 , wherein said vegetative propagation comprises regenerating a whole plant from a part of variety NUN 02602 ME.11. The method of claim 10 , wherein said part is a cutting claim 10 , a cell culture or a tissue culture.12. A vegetative propagated plant of variety NUN 02602 ME ...

CUCUMBER VARIETY NUN 55505 CUP

The invention relates to the field of , in particular to a new variety of designated NUN 55505 CUP plants, seeds and cucumber fruits thereof. 1. A seed of cucumber variety NUN 55505 CUP , wherein a representative sample of said seed has been deposited under Accession Number NCIMB ______.2. A plant of cucumber variety NUN 55505 CUP , or a part thereof , wherein a representative sample of seed of said variety has been deposited under Accession Number NCIMB ______.3. A fruit of cucumber variety NUN 55505 CUP claim 2 , or a plant part produced from the plant of .4. A method of producing a cucumber plant claim 2 , comprising crossing the plant of with a second cucumber plant one or more times claim 2 , and selecting progeny from said crossing.5. A method of producing a cucumber plant claim 2 , comprising selfing the plant of one or more times claim 2 , and selecting progeny from said selfing.6. Progeny of cucumber variety NUN 55505 CUP obtained by further breeding with said variety.7. The progeny of claim 6 , wherein said progeny have all the physiological and morphological characteristics of cucumber variety NUN 55505 CUP when grown under the same environmental conditions.8. An Essentially Derived Variety of NUN 55505 CUP having one claim 6 , two or three physiological and/or morphological characteristics which are different from those of NUN 55505 CUP and which otherwise has all the physiological and morphological characteristics of NUN 55505 CUP claim 6 , wherein a representative sample of seed of variety NUN 55505 CUP has been deposited under Accession Number NCIMB ______.9. A method of producing plants claim 6 , or a part thereof claim 6 , of variety NUN 55505 CUP comprising vegetative propagation of variety NUN 55505 CUP.10. The method of claim 9 , wherein said vegetative propagation comprises regenerating a whole plant from a part of variety NUN 55505 CUP.11. The method of claim 10 , wherein said part is a cutting claim 10 , a cell culture or a tissue culture.12. ...

CUCUMBER VARIETY NUN 5545 CUP

The invention relates to the field of , in particular to a new variety of designated NUN 5545 CUP plants, seeds and cucumber fruits thereof. 1. A seed of cucumber variety NUN 5545 CUP , wherein a representative sample of said seed has been deposited under Accession Number NCIMB ______.2. A plant of cucumber variety NUN 5545 CUP , or a part thereof , wherein a representative sample of seed of said variety has been deposited under Accession Number NCIMB ______.3. A fruit of cucumber variety NUN 5545 CUP claim 2 , or a plant part produced from the plant of .4. A method of producing a cucumber plant claim 2 , comprising crossing the plant of with a second cucumber plant one or more times claim 2 , and selecting progeny from said crossing.5. A method of producing a cucumber plant claim 2 , comprising selfing the plant of one or more times claim 2 , and selecting progeny from said selfing.6. Progeny of cucumber variety NUN 5545 CUP obtained by further breeding with said variety claim 2 ,7. The progeny of claim 6 , wherein said progeny have all the physiological and morphological characteristics of cucumber variety NUN 5545 CUP when grown under the same environmental conditions.8. An Essentially Derived Variety of NUN 5545 CUP having one claim 6 , two or three physiological and/or morphological characteristics which are different from those of NUN 5545 CUP and which otherwise has all the physiological and morphological characteristics of NUN 5545 CUP claim 6 , wherein a representative sample of seed of variety NUN 5545 CUP has been deposited under Accession Number NCIMB ______.9. A method of producing plants claim 6 , or a part thereof claim 6 , of variety NUN 5545 CUP comprising vegetative propagation of variety NUN 5545 CUP.10. The method of claim 9 , wherein said vegetative propagation comprises regenerating a whole plant from a part of variety NUN 5545 CUP.11. The method of claim 10 , wherein said part is a cutting claim 10 , a cell culture or a tissue culture.12. A ...

PROCESSING AND COOKING OF FOOD WITH A LOW GLYCEMIC IMPACT FOR THE NUTRITION OF DIABETICS, OBESE AND FOR WEIGHT REDUCING DIETS

In order to reduce the glycemic load in the daily nutrition of diabetics, obese and for weight-reducing diets, this invention claims cooking or baking processes and other procedures for food—rich in carbohydrates—in which, the structure of the raw complex carbohydrates (amylose, amylopectin, etc.) is mostly preserved and/or short saccharides are encapsulated. This objective is attained by reducing the magnitude of the complex carbohydrate fractioning by the undesired effect of adiabatic heating during grain grinding, or during conventional cooking and also through the encapsulation of already processed monosaccharides, disaccharides or broken carbohydrate chains in capsules within denaturalized protein matrixes, in order to make their digestion deeper and longer. These processes and procedures allow the ingestion of less restricted portions of food, very similar to the conventional ones (bread, rice, potato, pastas) while due to their prolonged digestion, it naturally limits the immediate production of glucose. This type of food is defined as: “Deep Diet” or “Deep Nutrition” (Dieta Profunda in Spanish). These processes and procedures allow preparing food recipes and flavors very similar to those of a conventional nature (bread, rice, potatoes, pasta) while because of their prolonged digestion are able to reduce the immediate production of glucose (Glycemic Index), thus generating healthier conditions for diabetics and obese, appetite satisfaction and reduction of food anxiety. 1. A process for producing special low glycemic impact food for diabetics and/or weight reducing diets , and protecting the complex molecular structure (Amylose and Amylopectin) in vegetables (i.e. pumpkin) and starchy roots or tubers (i.e. potatoes) by reducing their cooking heat transfer time (both heating and cooling) , and further comprising the use of special geometries and sizes of the products to be processed by the fractioning of said tubers and other products , by cutting them into ...

Processing of Whole or Portions of Genus Musa and Related Species

A method is provided for making a banana or plantain product comprising providing at least one unpeeled banana or plantain comprising banana or plantain peel and banana or plantain pulp, subjecting the at least one unpeeled banana or plantain to a heat treatment at a temperature and for a time sufficient to gelatinize starch present in the at least one unpeeled banana or plantain to form at least one heat treated unpeeled banana or plantain, and comminuting the at least one heat treated unpeeled banana or plantain to form a banana or plantain puree. A functional food ingredient is also provided comprising a banana or plantain puree including banana or plantain pulp and optionally banana or plantain peel. Foods containing banana or plantain puree or powder are provided, including crackers, snack bars, cereals, smoothies, and cookies. 1. A method for making a plantain product comprising:providing at least one unpeeled plantain comprising plantain peel and plantain pulp;subjecting the at least one unpeeled plantain to a heat treatment at a temperature and for a time sufficient to gelatinize starch present in the at least one unpeeled plantain to form at least one heat treated unpeeled plantain; andcomminuting the at least one heat treated unpeeled plantain to form a plantain puree.2. The method of claim 1 , wherein the at least one unpeeled plantain is a green plantain.3. The method of claim 1 , wherein the at least one unpeeled plantain is a ripe plantain.4. The method of claim 1 , wherein the temperature comprises at least 70 degrees Celsius and the time comprises at least ten minutes.5. The method of claim 1 , further comprising drying the plantain puree to form a plantain powder.6. The method of claim 2 , wherein the plantain pulp comprises about 10% to 17% by weight starch.7. The method of claim 1 , wherein the heat treatment is selected from the group consisting of contacting with boiling water claim 1 , contacting with steam claim 1 , contacting with hot water ...

System and Method for Continuous Citrus Peel Cellular Expansion

A method for treating citrus peel by clean steaming pieces of raw citrus peel; and rupturing at least some of the cells of the pieces of raw citrus peel to release liquid, sugar and oil bound within the pieces of raw citrus peel. The clean steaming step may involve using clean steam that is free of chemical water treatment additives, and the clean steam may be the only water introduced to the process. 1. A citrus peel treating process comprising the steps of:providing a quantity of raw citrus peel;removing substantially all of the seeds from the quantity of raw citrus peel;removing substantially all tramp metal from the quantity of raw citrus peel;cutting the quantity of raw citrus peel into pieces thereof;providing a blancher;directing the pieces of raw citrus peel into and through the blancher; andsteaming the pieces of raw citrus peel in the blancher with clean steam that is free of chemical water treatment additives;wherein the clean steam is the only water introduced to the process; andwherein steaming the pieces of raw citrus peel in the blancher releases liquid, sugar and oil bound within the pieces of raw citrus peel.2. The process of claim 1 , further comprising:providing a press;directing the pieces of raw citrus peel from the blancher into and through the press; andmechanically pressing the pieces of raw citrus peel in the press, thereby transforming the pieces of raw citrus peel into press cake and pressate;wherein the process operates continuously without forming a process batch.3. The process of wherein steaming the pieces of raw citrus peel in the blancher comprises direct steam injection and indirect steam heating.4. The process of wherein direct steam injection comprises adding a specific quantity of clean steam from a designated pressure line to the pieces of raw citrus peel.5. The process of wherein indirect steam heating comprises adjusting the moisture content and temperature of the pieces of raw citrus peel.6. The process of wherein steaming ...

METHOD FOR PRODUCING SOFTENED PLANT MATERIAL

Provided are a method for producing highly nutritious, softened plant material that retains the form of the plant material, and softened plant material obtained using said production method. The highly nutritious, softened plant material that retains the form of the plant material is produced by introducing catabolic enzymes so that when the catabolic enzyme is introduced, the plant material and catabolic enzyme are brought into contact and reduced pressure treatment is performed multiple times so that the total time under reduced pressure is less than 12 minutes. 1. A method for producing a softened plant material comprising bringing a plant material into contact with a degrading enzyme , and subjecting the plant material to a decompression treatment a plurality of times so that a total decompression time is less than 12 minutes to introduce the degrading enzyme into the plant material to obtain a softened plant material.2. The method according to claim 1 , further comprising heating the softened plant material at a temperature of 70 to 120° C. and a humidity of 10 to 100% for 5 to 120 minutes to inactivate the degrading enzyme.3. The method according to or claim 1 , further comprising freezing the softened plant material.4. The method according to claim 1 , wherein the plant material to be softened is a fresh plant material or a frozen or heated plant material.5. The method according to claim 1 , wherein the degrading enzyme is a degrading enzyme that has at least one of cellulase activity claim 1 , hemicellulase activity claim 1 , and pectinase activity.6. The method according to claim 1 , wherein the plant material is brought into contact with the degrading enzyme using an enzyme treatment solution that includes the degrading enzyme in an amount of 2 wt % or more.7. The method according to claim 6 , wherein the plant material is brought into contact with the degrading enzyme using the enzyme treatment solution in an amount of 50 wt % or less based on a weight of ...

PROCESS FOR MAKING VACUUM DRIED FRUIT PRODUCT

The present invention defines an apparatus and a process for vacuum drying fruit or vegetables, particularly tropical fruit, such as bananas, mangos and pineapples, so as to provide an exceptionally sweet and flavorful fruit chip snack product which is substantially free of any additives such as frying oil, preservatives, added sugar and artificial sweeteners. The process is a vacuum drying process and utilizes a drying apparatus in the form of an autoclave which contains within it a stacked platen heat exchanger wherein trays of the fruit to be dried are placed between heated platens in the heat exchanger. The platens are heated using hot water or a hot water/steam mixture and the drying is done in the autoclave under pressure. 1. A process for drying fruit or vegetable pieces by placing said fruit or vegetable pieces in an apparatus which comprises an autoclave containing within it , in a stacked configuration , a plurality of substantially flat platens , spaced apart from each other in the vertical direction , which are internally heated by hot water and a plurality of trays to hold said fruit or vegetable pieces , said trays being insertably placed between and parallel to the heated surfaces of adjacent pairs of said platens; and drying said fruit or vegetable pieces under heat and vacuum to a final moisture content of from about 1% to about 7%.2. The process according to using fruit pieces selected from bananas claim 1 , pineapples claim 1 , mangos claim 1 , papaya claim 1 , apples and pears.3. The process according to wherein the fruit is selected from bananas claim 2 , pineapples and mangos.4. The process according to wherein the fruit is bananas.5. The process according to wherein the fruit pieces have a final moisture content of from about 1% to about 5%.6. The process according to wherein the fruit pieces are slices having a thickness before drying of from about 3 mm to about 10 mm.7. The process according to wherein the drying takes for about 210 to about ...

Vacuum dried fruit product

The present invention defines an apparatus and a process for vacuum drying fruit or vegetables, particularly tropical fruit, such as bananas, mangos and pineapples, so as to provide an exceptionally sweet and flavorful fruit chip snack product which is substantially free of any additives such as frying oil, preservatives, added sugar and artificial sweeteners. The process is a vacuum drying process and utilizes a drying apparatus in the form of an autoclave which contains within it a stacked platen heat exchanger wherein trays of the fruit to be dried are placed between heated platens in the heat exchanger. The platens are heated using hot water or a hot water/steam mixture and the drying is done in the autoclave under pressure.

APPARATUS FOR ENZYMATIC INACTIVATION OF PUREE, OR JUICE, OBTAINED BY VEGETABLE OR ANIMAL FOOD, AND APPARATUS THEREOF

An apparatus (), for enzymatic inactivation of puree, or juice, from vegetable or animal food, comprises a treatment section () of food () of vegetable origin obtaining a treated product. The treated product exiting from the treatment section () is then directed, for example through a duct (), towards an extraction section (). More precisely, the treated product enters the extraction section () at a temperature T, for example set between about −25° C. and about +30° C. The apparatus () is further provided with a storage and recirculation section (), comprising, in particular, an enzymatic inactivation circuit crossed by a hot product at a temperature T, higher than the enzymatic inactivation temperature T*, normally is about 85° C.-90° C., of the main product. The main product present in the extraction section () is struck, near the sieve (), or directly on its surface, by a flow of hot product coming from the enzymatic inactivation section (). The mixture so obtained in the extraction section () comprises at least one part of inactivated product and is then discharged through an outlet (). 1. Apparatus for enzymatic inactivation of puree , or juice , obtained from vegetable or animal food , comprising:a treating section, for treating said vegetable or animal food, obtaining a treated product;an extraction section within which a rotor is arranged to work in combination with a fixed sieve having a plurality of holes, in such a way to separate the treated product into a main product comprising said puree, or juice, which passes through said sieve and is discharged through a first outlet, and into a waste product that, instead, cannot pass through said sieve and is discharged through a second outlet;an enzymatic inactivation section arranged downstream of said extraction section and comprising a heating means that is arranged to transfer a predetermined thermal power to said main product for causing an enzymatic inactivation of said main product;a means for causing at ...

DUAL PURPOSE POLLENIZER WATERMELONS

The application relates to the field of plant breeding, in particular watermelon breeding. Provided are diploid watermelon plants (and seeds from which these plants can be grown) which produce small, diploid, red watermelon fruits. Also provided are small, diploid watermelon fruits having an average weight of less than 1.8 kg. 1. A plant of the species Citrullus lanatus , wherein said plant is diploid and produces edible , mature diploid fruits having an average weight of less than 0.9 kg.2. The plant according to claim 1 , wherein the mature diploid fruits have an average fruit weight of equal to or less than 0.65 kilograms.3. The plant according to claim 1 , wherein the mature diploid fruits have an average percent Total Soluble Solids (TSS) of at least about 8%.4. The plant according to wherein the diploid fruits comprise fruit flesh having a red color claim 1 , with a RHS color chart rating of 39 or higher.5. The plant according to wherein the plant produces at least 30 male flowers 22 days from flowering.6. The plant according to claim 1 , wherein said plant produces an average of at least 10 fruits per plant.7. The plant according to claim 1 , wherein the mature diploid fruits have an average fruit length×width of less than or equal to 10 cm×11 cm claim 1 , or less at maturity of said fruit.8. A diploid watermelon fruit obtainable from a plant according to claim 1 , wherein the weight of the mature fruit is less than 0.9 kg.9. The diploid watermelon fruit according to claim 8 , wherein the mature fruit has an average weight of less than or equal to 0.65 kilograms.10. A container comprising a plurality of fruits according to .11. A watermelon plant or seed comprising the plant according to as male or female parent.12. A transplant or vegetative propagation of a plant according to .13. Seeds or transplants from which a plant according to can be grown.14. The plant according to obtainable from seeds deposited under accession number NCIMB 41773.15. A method for ...

RESISTANCE TO NASONOVIA RIBISNIGRI BIOTYPE 1 (NR:1) FROM LACTUCA SERRIOLA

The present invention relates to a lettuce plant (L.) resistant against biotype 1 (Nr:1) representative seeds of which were deposited under NCIMB accession number 41763. Such a lettuce plant may be obtainable by crossing a lettuce plant with a plant grown from seeds of seedlot 10G.913569 representative seeds of which were deposited with the NCIMB under NCIMB accession number 41763 and selecting preferably in the F2 progeny of the cross for plants being resistant against biotype 1 (Nr:1). 1Lactuca sativaNasonovia ribisnigri. A lettuce plant (L.) having in its genome a genetic determinant that confers resistance against biotype 1 (Nr:1) , which genetic determinant is as present in seeds of which a representative sample was deposited under NCIMB accession number 41763.2Nasonovia ribisnigriNasonovia ribisnigri. A lettuce plant as claimed in having in its genome a genetic determinant that confers resistance against biotype 1 (Nr:1) claim 1 , which plant is obtainable by crossing a plant grown from seeds of seed lot 10G.913569 claim 1 , representative seeds of which were deposited with the NCIMB under NCIMB accession number 41763 claim 1 , with another plant and selecting preferably in the F2 progeny of the cross for plants being resistant against biotype 1 (Nr:1).3Nasonovia ribisnigri. A lettuce plant as claimed in claim 1 , being resistant against Nr:1 as compared to a susceptible control plant and having in its genome a genetic determinant that confers resistance against biotype 1 (Nr:1) claim 1 , which plant is obtainable by crossing a lettuce plant with a plant grown from seeds of seed lot 10G.913569 claim 1 , representative seeds of which were deposited with the NCIMB under NCIMB accession number 41763 claim 1 , and selecting in the F2 progeny of the cross that is obtained after selfing the F1 for plants being resistant against Nr:1.4Nasonovia ribisnigri. A seed of a lettuce plant as claimed in claim 1 , wherein a lettuce plant that is grown from the seed is ...

FRUIT FORMATION IN THE ABSENCE OF FERTILISATION

The present invention relates to a pepper plant showing the trait fruit formation in the absence of fertilisation wherein said trait is obtainable by introgression from a plant grown from seed that was deposited with the NCIMB under accession number NCIMB 41678, NCIMB 41680, or NCIMB 41684. The invention further relates to progeny of the plant, propagation material for producing the plant, to fruits of the plant and to a food product comprising the fruit or parts thereof. 1. A pepper plant comprising a genetic determinant which causes parthenocarpic fruit formation when homozygously present , wherein said determinant is obtainable by introgression from a plant grown from seed that was deposited with the NCIMB under accession number NCIMB 41678 , NCIMB 41680 , or NCIMB 41684.2. The pepper plant as claimed in claim 1 , wherein the genetic determinant is introgressed from a plant grown from seed that was deposited with the NCIMB under accession number NCIMB 41678 claim 1 , NCIMB 41680 claim 1 , or NCIMB 41684.3. The pepper plant as claimed in claim 1 , obtainable by:a) growing plants from seed that was deposited with the NCIMB under accession number NCIMB 41678, NCIMB 41680, or NCIMB 41684;b) preventing pollination of the plants;c) selecting plants producing fruits as plants showing parthenocarpic fruit formation;d) crossing a plant selected in step c) with a plant not carrying the genetic determinant to obtain a F1 population;e) selling plants from the F1 to obtain a F2 population; andf) repeating steps b) and c) to identify plants showing parthenocarpic fruit formation.4. The pepper plant as claimed in claim 3 , wherein pollination is prevented by emasculating the flowers.5. The pepper plant as claimed in claim 3 , wherein pollination is prevented by using a pepper plant in step a) which is male sterile.6. The pepper plant as claimed claim 1 , wherein the parthenocarpic fruits have a size and/or shape similar to that of fruits formed after fertilisation.7. A progeny ...

APPLE WITH EDIBLE FILLING

The combination of: a) an apple with a top and bottom and having fibrous/woody carpels and seeds removed to produce a cavity extending from the bottom of the apple upwardly but not fully to the top of the apple so as to leave the top stem intact; and b) an edible filling added to the apple within the cavity. 1an apple with a top and bottom and having fibrous/woody carpels and seeds removed to produce a cavity extending from the bottom of the apple upwardly but not fully to the top of the apple so as to leave a top stem intact; andan edible filling added to the apple within the cavity.. In combination; 1. Field of the InventionThis invention relates to apples and, more particularly, to an apple with an edible filling.2. Background ArtApples are commonly covered with caramel, and the like, to enhance their flavor. “Caramel apples” are offered as a regular product in grocery stores and are even more popular during holiday seasons.Typically, the apple will be dipped in melted caramel, which is thereafter solidified. Before the caramel becomes too hard, it is common to embed nuts therein. The coated apple is typically placed on a discrete piece of paper for display. To facilitate handling, a stick is directed vertically into the core. The apple can be held by the projecting portion of the stick so that the person eating the product does not have to directly engage the caramel coating.The traditional caramel apple has a number of associated problems. First of all, the exposed caramel coating, even after solidification, remains somewhat tacky. After touching the coating, the person consuming the product must generally wash his/her hands to rid themselves of the caramel residue.As with any apple, the person consuming the product must chew around the core, preferably without taking in the fibrous/woody carpels and seeds. Aside from the fact that most persons do not wish to eat the core components, they may nonetheless become wedged between teeth during the process of trying ...

PLANT-DERIVED POWDER FOR FOOD AND PLANT PROTECTION, AND METHODS FOR PREPARATION

The present invention is referred to a method of production of plant powder for use in food and plant protection, preferentially obtained from plant crops of the Brassicaceae family (Crucifers). Also, the present invention is referred to a plant powder obtained by the procedure of the invention and the use of the plant-derived powder in food and plant protection as herbicide and insecticide. Moreover, this invention is referred to a foodstuff that incorporates the plant powder of the invention in edible forms either in solids, beverages, food supplements or additives, as well as a plant pest control product (herbicide and insecticide) that incorporates the plant powder of the invention. 1. Process for obtaining a vegetable powder comprising:a. Introducing a washed vegetal in a drying tunnel of between 15 and 50 meters long, at a temperature of between 100 and 50° C. over a period of between 10 and 5 hours, andb. Grinding of the product resulting from step (a).2. Process according to wherein the drying tunnel has a length between 25 and 35 meters.3. Process according to claim 1 , wherein the inlet temperature in the tunnel is between 75 and 80° C.4. Process according to claim 1 , wherein the outlet temperature is between 60 and 65° C.5. Process according to claim 1 , wherein the time of permanence in the tunnel is between 7 and 8 hours.6. Process according to claim 1 , wherein the vegetal used comprises the whole plant or parts thereof that can be selected from the list comprising: seeds claim 1 , sprouts claim 1 , leaves claim 1 , stems claim 1 , roots claim 1 , immature flowers or any combination thereof.7. Process according to claim 6 , wherein the whole plant or parts thereof comprises at least a concentration expressed on a dry weight basis of 0.5% of glucosinolates claim 6 , at least 1.5% of phenolic compounds claim 6 , and a mineral content of at least a 2% of Calcium claim 6 , a 2.7% of potassium claim 6 , a 0.7% of sodium claim 6 , a 0.4% of magnesium claim ...

FREE FLOWING VEGETABLE POWDER AND METHOD FOR ITS MANUFACTURE

A free flowing vegetable powder includes an intimate mixture of at least three different dehydrated vegetables including: 1. A free flowing vegetable powder , comprising an intimate mixture of at least three different dehydrated vegetables that together represent at least 60 wt % of the vegetable dry matter contained in the powder , said at least three vegetables comprising:5-60% by weight of the vegetable dry matter of onion;{'i': Cucurbita', 'Oleracea, '20-90% by weight of the vegetable dry matter of moderately colored vegetable selected from the group consisting of vegetables belonging to the genus , vegetables belonging to the genus , sweet corn, sweet potato, green bean, edamame, celery and combinations thereof; and'}5-75% by weight of the vegetable dry matter of intensely colored vegetable selected from the group consisting of tomato, red bell pepper, red beet, radicchio, swiss chard, rhubarb, peppers, yam, Adzuki beans, carrot, green pea, green bell pepper, asparagus, spinach, Brussels sprouts, kale, egg plant and combinations thereof,wherein the at least three vegetables have been co-dried from a homogenous mixture of an aqueous blend of the vegetables, andsaid free flowing powder has a moisture content of less than 10 wt % and a mass weighted average particle size of 10-500 microns.2. The vegetable powder according to claim 1 , wherein 10 grams of the vegetable powder represent a fresh vegetable serving of at least 50 grams.3. The vegetable powder according to claim 1 , wherein less than 5 wt % of the particles contained in the free flowing vegetable powder have a particle size in excess of 800 microns.4. The vegetable powder according to claim 1 , wherein the powder is instantly hydratable.5. The vegetable powder according to claim 1 , wherein the color of the powder is yellow claim 1 , orange claim 1 , red claim 1 , pink claim 1 , green or purple.6. The vegetable powder according to claim 1 , wherein the dietary fiber content provided by the combination ...

FOLDABLE ROOT VEGETABLE FOOD SHEET

The disclosure relates to a foldable vegetable shred food sheet useful, for example, as a bread substitute and/or a food wrap. The food sheet comprises vegetable pieces and a gelling agent such as, potato shred and starch. The food sheet of the disclosure has the unique ability to be folded and used like a tortilla wrap. The disclosure also provides for a wrapped food product comprising a potato food wrap fully or partially wrapped around a filling and relates to a method for preparing a wrapped food product. The disclosure also relates to methods of forming a food wrap or pasta noodle. 126-. (canceled)27. A food sheet comprising vegetable pieces and a gelling composition , the gelling composition forming a matrix adhering the vegetable pieces in the food sheet to form a flexible layer.28. The food sheet of claim 27 , wherein the gelling composition comprises a starch composition.29. The food sheet of claim 27 , wherein the vegetable pieces are selected from the group consisting of: shreds claim 27 , dices and slices.30. The food sheet of claim 27 , wherein the flexible layer comprises a continuous layer.31. The food sheet of claim 27 , wherein the flexible layer is foldable.32. The food sheet of claim 27 , folded at least 180 degrees or at least 360 degrees.33. The food sheet of claim 27 , wherein the vegetable pieces comprise root vegetable pieces.34. The food sheet of claim 33 , wherein the root vegetable pieces comprise potato pieces.35. The food sheet of claim 27 , wherein the vegetable pieces are 1 to 3 mm thick along a first plane claim 27 , 1 to 6 mm wide along a second plane and 2 to 50 mm long along a third plane and the flexible layer is 1 to 5 mm in thickness.36. The food sheet of claim 27 , wherein the flexible layer is circular and the ratio of the diameter to height of the sheet is optionally: 1-2:100 claim 27 , 1-2:250 or 1-2:500.37. The food sheet of claim 27 , wherein the flexible layer comprises up to 10% of a second ingredient.38. The food sheet ...

STEM CELERY HAVING A HOLLOW PETIOLE

An L. var celery plant with a hollow petiole suitable for use as a straw for consuming beverages or as a food product where other food products are capable of being stuffed inside the hollow celery petiole. The edible, hollow petiole celery is mild in taste and resistant to rupture. 1Apium graveolensdulce. An L. var celery plant with a hollow petiole.2. The hollow petiole of claim 1 , wherein said hollow petiole is cut to a length of between 2.0 and 36.0 centimeters to produce at least one cut hollow celery petiole.3. The cut hollow celery petiole of claim 2 , wherein the cut hollow celery petiole is stuffed with consumable materials into said cut hollow petiole.4Apium graveolensdulce. A method for producing a cut hollow celery petiole from an L. var celery plant with a hollow petiole claim 2 , comprising the steps of:a) cutting a hollow petiole celery plant to remove leaves;b) cutting said celery plant to remove butt of celery;c) removing heart of said celery plant;d) cutting said celery plant into a cut hollow celery petiole between 2.0 cm and 36.0 cm in length; ande) sanitizing said cut hollow celery petiole to produce a sanitized cut hollow celery petiole.5. The method of claim 4 , wherein said cutting to remove leaves and cutting to remove butt of celery are performed simultaneously.6. The hollow celery petiole of claim 2 , wherein said hollow celery petiole is in the form of a drinking straw.7. A cut hollow celery petiole produced by the method of claim 4 , wherein said cutting said celery plant is performed by a means selected from the group consisting of knives claim 4 , razor sharp blades claim 4 , saws claim 4 , water jets claim 4 , lasers and sound waves.8. A cut hollow celery petiole produced by the method of claim 4 , wherein sanitizing said celery is performed by a sanitization treatment selected from the group consisting of ascorbic acid claim 4 , peroxyacetic acid claim 4 , sodium hypochlorite claim 4 , chlorine claim 4 , bromine claim 4 , sodium ...

METHODS OF MAKING SNACK FOOD PRODUCTS AND PRODUCTS MADE THEREBY

Methods of making low-fat or fat free snack food products, and products made according to the methods, in which food pieces are subjected to enzyme and/or cation treatment and/or specific cooking and/or drying techniques, to provide for snack food products having the texture, flavor, and other characteristics of conventional full-fat products. 1. A method of making a snack food product comprising ,(a) providing a plurality of cut or shaped food pieces;(b) exposing the food pieces for about 0.5-5 minutes to a solution comprising an effective amount of a starch-reducing enzyme;(c) thereafter blanching the food pieces for a time sufficient to inactivate the enzymes, wherein the food pieces have an initial moisture level after the blanching step; and(d) reducing the initial moisture level of the food pieces in the absence of frying in oil by cooking the food pieces to about 200-400° F. for about 0.5-20 min., to yield a snack food product containing up to about 15 wt-% fat and having a final moisture level so that the snack food product exhibits a characteristic of a snack food product produced by frying a food piece in oil wherein the characteristic is selected from the group consisting of texture, flavor, crispness, crunchiness, color and appearance.2. The method of claim 1 , wherein the food pieces are cooked at about 275-300° F.3. The method of claim 2 , wherein the food pieces are cooked in a dryer/oven providing an air velocity of about 500-10 claim 2 ,000 feet per minute.4. The method of claim 1 , wherein in step (d) the food pieces are brought to a first temperature for a first time period to reduce the initial moisture level to about 40-70% and thereafter bringing the food pieces to a second temperature for a second time to yield the snack food product.5. The method of claim 4 , wherein the second temperature is lower than the first temperature.6. The method of claim 5 , wherein bringing the food pieces to the first temperature for the first time period ...

METHODS OF MAKING SNACK FOOD PRODUCTS AND PRODUCTS MADE THEREBY

Methods of making low-fat or fat free snack food products, and products made according to the methods, in which food pieces are subjected to enzyme and/or cation treatment and/or specific cooking and/or drying techniques, to provide for snack food products having the texture, flavor, and other characteristics of conventional full-fat products. 1. A method of making a snack food product comprising ,(a) providing a plurality of cut or shaped food pieces;(b) optionally, exposing the food pieces for about 0.5-5 minutes to a solution comprising an effective amount of a starch-reducing enzyme;(c) blanching the food pieces, wherein the food pieces have an initial moisture level after the blanching step;(d) reducing the initial moisture level of the food pieces in the absence of frying in oil by bringing the food pieces to a first temperature for a first time period to reduce the initial moisture level to about 40-70 wt-%; and(e) bringing the food pieces to a second temperature for a second time to yield the snack food product containing up to about 35 wt-% fat and about 0.5-15 wt-% moisture, that exhibits a characteristic of a snack food product produced by frying a food piece in oil wherein the characteristic is selected from the group consisting of texture, flavor, crispness, crunchiness, color and appearance.2. The method of claim 1 , wherein the second temperature is lower than the first temperature.3. The method of claim 1 , wherein step (b) is omitted.4. The method of claim 3 , wherein bringing the food pieces to the first temperature for the first time period comprises cooking the food pieces at a temperature of about 275-375° F. for a time of about 2-20 minutes.5. The method of claim 3 , wherein the food pieces are cooked at the first temperature and the first time period at about 275-350° F. for about 4-12 minutes.6. The method of claim 4 , wherein bringing the food pieces to the second temperature for the second time period comprises cooking the food pieces at a ...

Method for Treating a Starchy Food

A starchy food having an initial moisture content in the range from 20% wb to 35% wb. is passed through states in which the food surface has various pairs temperature and surface moisture values. Then, the starchy food is brought to and maintained at a temperature in such a manner that a degree of gelatinization of at least 75% is achieved. Then, the surface is cooled to a temperature below the temperature Tof the glass transition curve, based on the moisture of the starchy food. Then, the cooled, starchy food is dried at a temperature above the temperature Tof the glass transition curve, based on the moisture of the starchy food. 115-. (canceled)16. A method for treating a starchy food , wherein the starchy food during the method passes through states on the surface which exhibit various value pairs of temperature (T) of the surface and moisture content (U) of the surface , comprising the following steps:providing a starchy food with an initial moisture content in the range from 20% wb to 35% wb;temperature equalization of the starchy food, so that a degree of gelatinization of at least 75%;cooling of at least a part of the temperature-equalized, starchy food to a temperature T, which lies below the temperature Tg mean of the glass transition curve based on the moisture content (U) of the starchy food, for a duration in the range from 1 min to 4 mins;drying of the cooled starchy food at a temperature T, which lies above the temperature Tg onset of the glass transition curve based on the moisture content (U) of the starchy food.17. The method as claimed in claim 16 , wherein during the temperature equalization the starchy food at least for 80% of the duration has the temperature T above the temperature Tg end.18. The method as claimed in claim 16 , wherein the temperature equalization of the starchy food is effected at least partially at a temperature T between 70 and 120° C.19. The method as claimed in claim 16 , wherein during the drying claim 16 , the cooled ...

Hybrid spinach variety 51-336 rz

The present invention relates to a Spinacia oleracea seed designated 51-336 RZ, which exhibits late bolting, circular first foliage leaves, smooth mature leaves, and resistance against downy mildew ( Peronospora farinosa f.sp. spinaciae ) races Pfs1 to Pfs13 and strain UA4410. The present invention also relates to a Spinacia oleracea plant produced by growing the 51-336 RZ seed. The invention further relates to methods for producing the spinach cultivar, represented by spinach variety 51-336 RZ.

HYBRID SPINACH VARIETY 51-706 RZ

The present invention relates to a seed designated 51-706 RZ, which exhibits medium bolting, semi-erect plant habit, semi-savoy mature leaves, and resistance to downy mildew (f. sp. ) races Pfs1 to Pfs13. The present invention also relates to a plant produced by growing the 51-706 RZ seed. The invention further relates to methods for producing the spinach cultivar, represented by spinach variety 51-706 RZ. 1Peronospora farinosaspinaciae. A spinach plant exhibiting a combination of traits including medium bolting , semi-erect plant habit , semi-savoy mature leaves , and resistance to downy mildew (f. sp. ) races Pfs1 to Pfs13 , representative seed of which having been deposited under NCIMB Accession No. 41983.2. The spinach plant as claimed in wherein the tip of the mature leaves of the plant are pointed.3. A spinach plant designated 51-706 RZ claim 1 , representative seed of which having been deposited under NCIMB Accession No. 41983.4. A seed of the plant of .5. Parts of the plant of claim 1 , wherein said parts of the plant are suitable for sexual reproduction.6. Parts of the plant as claimed in claim 5 , said parts selected from the group consisting of microspores claim 5 , pollen claim 5 , ovaries claim 5 , ovules claim 5 , embryo sacs and egg cells.7. Parts of the plant of claim 1 , wherein said parts of the plant are suitable for vegetative reproduction.8. Parts of the plant as claimed in claim 7 , said parts selected from the group consisting of cuttings claim 7 , roots claim 7 , stems claim 7 , cells and protoplasts.9. A tissue culture of regenerable cells from the spinach plant of .10. A tissue culture as claimed in claim 9 , wherein said cells or protoplasts of the tissue culture which are derived from a tissue selected from the group consisting of leaves claim 9 , pollen claim 9 , embryos claim 9 , cotyledon claim 9 , hypocotyls claim 9 , meristematic cells claim 9 , roots claim 9 , root tips claim 9 , anthers claim 9 , flowers claim 9 , seeds and stems. ...

HYBRID SPINACH VARIETY 51-331 RZ

The present invention relates to a seed designated 51-331 RZ, which exhibits medium bolting, an erect plant habit, smooth mature leaves and resistance to downy mildew (f. sp. ) races Pfs1 to Pfs13 and strain UA4410. The present invention also relates to a plant produced by growing the 51-331 RZ seed. The invention further relates to methods for producing the spinach cultivar, represented by spinach variety 51-331 RZ. 1Peronospora farinosaspinaciae. A spinach plant exhibiting a combination of traits including medium bolting , an erect plant habit , smooth mature leaves and resistance to downy mildew (f. sp. ) races Pfs1 to Pfs13 and strain UA4410 , representative seed of which having been deposited under NCIMB Accession No. 41976.2. The spinach plant as claimed in wherein the plant has elliptic first foliage leaves.3P. farinosaspinaciae. The spinach plant as claimed in wherein the resistance to downy mildew (f. sp. ) races Pfs1 to Pfs13 claim 1 , and isolate UA4410 is conferred by the R6 gene.4. A spinach plant designated 51-331 RZ claim 1 , representative seed of which having been deposited under NCIMB Accession No. 41976.5. A seed of the plant of .6. Parts of the plant of claim 1 , wherein said parts of the plant are suitable for sexual reproduction.7. Parts of the plant as claimed in claim 6 , said parts selected from the group consisting of microspores claim 6 , pollen claim 6 , ovaries claim 6 , ovules claim 6 , embryo sacs and egg cells.8. Parts of the plant of claim 1 , wherein said parts of the plant are suitable for vegetative reproduction.9. Parts of the plant as claimed in claim 8 , said parts selected from the group consisting of cuttings claim 8 , roots claim 8 , stems claim 8 , cells and protoplasts.10. A tissue culture of regenerable cells from the spinach plant of .11. A tissue culture as claimed in claim 10 , wherein said cells or protoplasts of the tissue culture which are derived from a tissue selected from the group consisting of leaves claim 10 , ...

HYBRID SPINACH VARIETY 51-707 RZ

The present invention relates to a seed designated 51-707 RZ, which exhibits early bolting, erect plant habit, semi-savoy leaves, and resistance against downy mildew (f. sp. ) races Pfs1 to Pfs13 and strain UA4410. The present invention also relates to a plant produced by growing the 51-707 RZ seed. The invention further relates to methods for producing the spinach cultivar, represented by spinach variety 51-707 RZ. 1Peronospora farinosaspinaciae. A spinach plant exhibiting a combination of traits including early bolting , erect plant habit , semi-savoy leaves , and resistance against downy mildew (f. sp. ) races Pfs1 to Pfs 13 and strain UA4410 , representative seed of which having been deposited under NCIMB Accession No. 41984.2. The spinach plant as claimed in wherein the tip of the mature leaves of the plant are pointed.3P. farinosaspinaciae. The spinach plant as claimed in wherein the resistance to downy mildew (f. sp. ) races Pfs1 to Pfs13 claim 1 , and isolate UA4410 is conferred by the R6 gene.4. A spinach plant designated 51-707 RZ claim 1 , representative seed of which having been deposited under NCIMB Accession No. 41984.5. A seed of the plant of .6. Parts of the plant of claim 1 , wherein said parts of the plant are suitable for sexual reproduction.7. Parts of the plant as claimed in claim 6 , said parts selected from the group consisting of microspores claim 6 , pollen claim 6 , ovaries claim 6 , ovules claim 6 , embryo sacs and egg cells.8. Parts of the plant of claim 1 , wherein said parts of the plant are suitable for vegetative reproduction.9. Parts of the plant as claimed in claim 8 , said parts selected from the group consisting of cuttings claim 8 , roots claim 8 , stems claim 8 , cells and protoplasts.10. A tissue culture of regenerable cells from the spinach plant of .11. A tissue culture as claimed in claim 10 , wherein said cells or protoplasts of the tissue culture which are derived from a tissue selected from the group consisting of leaves ...

HYBRID SPINACH VARIETY 51-332 RZ

The present invention relates to a seed designated 51-332 RZ, which exhibits medium bolting, an erect plant habit, smooth mature leaves with a three-sided shape and resistance to downy mildew (f. sp. ) races Pfs1 to Pfs13 and strain UA4410. The present invention also relates to a plant produced by growing the 51-332 RZ seed. The invention further relates to methods for producing the spinach cultivar, represented by spinach variety 51-332 RZ. 1Peronospora farinosaspinaciae. A spinach plant exhibiting a combination of traits including medium bolting , an erect plant habit , smooth mature leaves with a three-sided shape and resistance to downy mildew (f. sp. ) races Pfs1 to Pfs13 and strain UA4410 , representative seed of which having been deposited under NCIMB Accession No. 41977.2. The spinach plant as claimed in wherein the mature leaves of the plant has a pointed tip.3P. farinosaspinaciae. The spinach plant as claimed in wherein the resistance to downy mildew (f. sp. ) races Pfs1-Pfs13 claim 1 , and isolate UA4410 is conferred by the R6 gene.4. A spinach plant designated 51-332 RZ claim 1 , representative seed of which having been deposited under NCIMB Accession No. 41977.5. A seed of the plant of .6. Parts of the plant of claim 1 , wherein said parts of the plant are suitable for sexual reproduction.7. Parts of the plant as claimed in claim 6 , said parts selected from the group consisting of microspores claim 6 , pollen claim 6 , ovaries claim 6 , ovules claim 6 , embryo sacs and egg cells.8. Parts of the plant of claim 1 , wherein said parts of the plant are suitable for vegetative reproduction.9. Parts of the plant as claimed in claim 8 , said parts selected from the group consisting of cuttings claim 8 , roots claim 8 , stems claim 8 , cells and protoplasts.10. A tissue culture of regenerable cells from the spinach plant of .11. A tissue culture as claimed in claim 10 , wherein said cells or protoplasts of the tissue culture which are derived from a tissue ...

HYBRID SPINACH VARIETY 51-333 RZ

The present invention relates to a seed designated 51-333 RZ, which exhibits medium bolting, an erect plant habit, ovate first foliage leaves, semi-savoy mature leaves and resistance to downy mildew (f. sp. ) races Pfs1 to Pfs13 and strain UA4410. The present invention also relates to a plant produced by growing the 51-333 RZ seed. The invention further relates to methods for producing the spinach cultivar, represented by spinach variety 51-333 RZ. 1Peronospora farinosaspinaciae. A spinach plant exhibiting a combination of traits including medium bolting , an erect plant habit , ovate first foliage leaves , semi-savoy mature leaves and resistance to downy mildew (f. sp. ) races Pfs1 to Pfs13 and strain UA4410 , representative seed of which having been deposited under NCIMB Accession No. 41978.2. The spinach plant as claimed in wherein the mature leaves of the plant have an ovate shape.3P. farinosaspinaciae. The spinach plant as claimed in wherein the resistance to downy mildew (f. sp. ) races Pfs1-Pfs13 claim 1 , and isolate UA4410 is conferred by the R6 gene.4. A spinach plant designated 51-333 RZ claim 1 , representative seed of which having been deposited under NCIMB Accession No. 41978.5. A seed of the plant of .6. Parts of the plant of claim 1 , wherein said parts of the plant are suitable for sexual reproduction.7. Parts of the plant as claimed in claim 6 , said parts selected from the group consisting of microspores claim 6 , pollen claim 6 , ovaries claim 6 , ovules claim 6 , embryo sacs and egg cells.8. Parts of the plant of claim 1 , wherein said parts of the plant are suitable for vegetative reproduction.9. Parts of the plant as claimed in claim 8 , said parts selected from the group consisting of cuttings claim 8 , roots claim 8 , stems claim 8 , cells and protoplasts.10. A tissue culture of regenerable cells from the spinach plant of .11. A tissue culture as claimed in claim 10 , wherein said cells or protoplasts of the tissue culture which are derived ...

READY TO EAT DEEP FRIED VEGETABLES AS APPETIZER AND SNACK

Deep fried, seasoned, and ready to eat vegetables in small pieces to be served conveniently as an appetizer and/or snack food. The comestible produced provides people who eat at fast food restaurants the choice of deep fried vegetables as appetizers, and people shopping for food the convenience of getting processed vegetables as snack food. 1. A ready to eat deep fried vegetables as appetizer and snack food system comprising ingredients combined in proportions substantially including:vegetables;cooking oils; andseasonings;wherein said vegetables are sliced into slices of said vegetables;wherein said vegetables and said seasonings are combined;wherein said ready to eat deep fried vegetables as appetizer and snack food are prepared by intermixing said seasonings with said vegetables and said cooking oils, when prepared are deep fried, said vegetables when deep fried are high in nutrition, including carbohydrates, vitamins, minerals, and antioxidants suitable for readily consuming.2. The ready to eat deep fried vegetables as appetizer and snack food system of wherein said vegetables comprise no outer coating.3. The ready to eat deep fried vegetables as appetizer and snack food system of wherein said vegetables comprise an outer coating.4. The ready to eat deep fried vegetables as appetizer and snack food system of wherein said vegetables comprise flower buds claim 1 , stem shoots claim 1 , bulbs claim 1 , legumes claim 1 , root-vegetables claim 1 , and fruit-vegetables.5. The ready to eat deep fried vegetables as appetizer and snack food system of wherein said slices of said vegetables comprise wedges.6. The ready to eat deep fried vegetables as appetizer and snack food system of wherein said slices of said vegetables comprise cubical shapes.7. The ready to eat deep fried vegetables as appetizer and snack food system of wherein said slices of said vegetables comprise disks.8. The ready to eat deep fried vegetables as appetizer and snack food system of wherein said ...

PLANTS AND SEEDS OF CANOLA VARIETY SCV406503

In an embodiment, the invention relates to the seeds, plants, and plant parts of canola variety SCV406503 and to methods for producing a canola plant produced by crossing canola variety SCV406503 with itself or with another canola variety. The invention also relates to methods for producing a canola plant containing in its genetic material one or more transgenes and to the transgenic canola plants and plant parts produced by those methods. This invention also relates to canola varieties or breeding lines and plant parts derived from canola variety SCV406503, to methods for producing other canola varieties, lines or plant parts derived from canola variety SCV406503 and to the canola plants, varieties, and their parts derived from use of those methods. The invention further relates to hybrid canola seeds, plants and plant parts produced by crossing the variety SCV406503 with another canola variety. 1. A seed of canola variety SCV406503 , representative sample of seed of which was deposited under ATCC Accession No. PTA-122554.2. A canola plant claim 1 , or a part thereof claim 1 , produced by growing the seed of .3. A tissue culture produced from protoplasts or cells from the plant of claim 2 , wherein said cells or protoplasts of the tissue culture are produced from a plant part selected from the group consisting of leaf claim 2 , pollen claim 2 , embryo claim 2 , cotyledon claim 2 , hypocotyl claim 2 , meristematic cell claim 2 , root claim 2 , root tip claim 2 , anther claim 2 , pistil claim 2 , flower claim 2 , shoot claim 2 , stem claim 2 , petiole claim 2 , and pod.4. A canola plant regenerated from the tissue culture of claim 3 , wherein the plant comprises all of the morphological and physiological characteristics of canola variety SCV406503.5. A composition comprising a seed or plant part of canola variety SCV406503 claim 3 , and a cultivation medium claim 3 , wherein a representative sample of seed of canola variety SCV406503 was deposited under ATCC ...

PLANTS AND SEEDS OF CANOLA VARIETY SCV167385

In an embodiment, the invention relates to the seeds, plants, and plant parts of canola variety SCV167385 and to methods for producing a canola plant produced by crossing canola variety SCV167385 with itself or with another canola variety. The invention also relates to methods for producing a canola plant containing in its genetic material one or more transgenes and to the transgenic canola plants and plant parts produced by those methods. This invention also relates to canola varieties or breeding lines and plant parts derived from canola variety SCV167385, to methods for producing other canola varieties, lines or plant parts derived from canola variety SCV167385 and to the canola plants, varieties, and their parts derived from use of those methods. The invention further relates to hybrid canola seeds, plants and plant parts produced by crossing the variety SCV167385 with another canola variety. 1. A seed of canola variety SCV167385 , representative sample of seed of which was deposited under ATCC Accession No. PTA-122556.2. A canola plant claim 1 , or a part thereof claim 1 , produced by growing the seed of .3. A tissue culture produced from protoplasts or cells from the plant of claim 2 , wherein said cells or protoplasts of the tissue culture are produced from a plant part selected from the group consisting of leaf claim 2 , pollen claim 2 , embryo claim 2 , cotyledon claim 2 , hypocotyl claim 2 , meristematic cell claim 2 , root claim 2 , root tip claim 2 , anther claim 2 , pistil claim 2 , flower claim 2 , shoot claim 2 , stem claim 2 , petiole claim 2 , and pod.4. A canola plant regenerated from the tissue culture of claim 3 , wherein the plant comprises all of the morphological and physiological characteristics of canola variety SCV167385.5. A composition comprising a seed or plant part of canola variety SCV167385 claim 3 , and a cultivation medium claim 3 , wherein a representative sample of seed of canola variety SCV167385 was deposited under ATCC ...

Plants and seeds of canola variety scv921894

In an embodiment, the invention relates to the seeds, plants, and plant parts of canola variety SCV921894 and to methods for producing a canola plant produced by crossing canola variety SCV921894 with itself or with another canola variety. The invention also relates to methods for producing a canola plant containing in its genetic material one or more transgenes and to the transgenic canola plants and plant parts produced by those methods. This invention also relates to canola varieties or breeding lines and plant parts derived from canola variety SCV921894, to methods for producing other canola varieties, lines or plant parts derived from canola variety SCV921894 and to the canola plants, varieties, and their parts derived from use of those methods. The invention further relates to hybrid canola seeds, plants and plant parts produced by crossing the variety SCV921894 with another canola variety.

METHOD AND COMPOSITIONS FOR THE GENETIC CONTROL OF INSECT PESTS IN COTTON PLANTS BY CHITIN SYNTHASE GENE SILENCING

The present invention relates to the control of infestation of pests by inhibiting or reducing the expression of genes of the family of chitin synthase. The invention further provides methods and compositions for controlling pests by feeding them with one or more double-stranded RNA molecules provides by the present invention. The invention further describes a method of obtaining transgenic plants that express double-stranded RNA molecules. The present invention is preferably used for cotton-plants. 1. An isolated nucleic acid molecule , characterized by being selected from the group consisting of:a. an isolated nucleic acid molecule comprising a nucleic acid sequence substantially similar to the sequences selected from the group of: SEQ ID No 1, SEQ ID No 2, SEQ ID No 3, SEQ ID No 4, SEQ ID No 5 and SEQ ID No 6;b. an isolated nucleic acid that hybridizes a nucleic acid sequence indicated by the sequences selected from the group of SEQ ID No 1, SEQ ID No 2, SEQ ID No 3, SEQ ID No 4, SEQ ID No 5 and SEQ ID No 6, under 5×SSC wash conditions, formamide at 50% and 42° C.; for 10 min;c. a fragment of at least 19 continuous nucleotides of a nucleic acid sequence selected from the group of SEQ ID No 1, SEQ ID No 2, SEQ ID No 3, SEQ ID No 4, SEQ ID No 5 and SEQ ID No 6, wherein the ingestion, by coleopteran pests, of the double-stranded ribonucleotide sequence, comprising at least one complementary strand of said fragment, inhibits or reduces the proliferation of said pest; andd. a complement of the sequence of (a), (b) or (c).2. The isolated nucleic acid molecule according to claim 1 , characterized by being selected from the group of SEQ ID No 1 claim 1 , SEQ ID No 2 claim 1 , SEQ ID No 3 claim 1 , SEQ ID No 4 claim 1 , SEQ ID No 5 and SEQ ID No 6.3. A chimeric gene claim 1 , characterized by comprising:{'claim-ref': {'@idref': 'CLM-00001', 'claim 1'}, 'a) a polynucleotide according to ; and'}b) an active promoter, operatively linked to the polynucleotide defined in (a).4 ...

FLOW AGENT METHODS AND PRODUCTS

The present specification provides a non-sticky, free-flowing solid comestible, which is typically sticky, by coating it with a flow agent. Methods of preparing the flow agent and a food body substantially coated with the flow agent are also described. 1. A product , the product comprising:a food body substantially coated with a flow agent comprising particles that are on average less than one millimeter in size, wherein the flow agent has a moisture content of about or less than 10%, and wherein the flow agent accounts for about 0.1% to about 2% of the total food body by weight.25-. (canceled)6. The product of claim 1 , wherein the food body is a fruit body.7. (canceled)8. The product of claim 1 , wherein the flow agent is produced from a fruit.9. The product of claim 1 , wherein the flow agent is produced from a vegetable.1011-. (canceled)12. The product of claim 1 , wherein the food body is a cranberry.1314-. (canceled)15. The product of claim 1 , wherein the flow agent is produced from a cranberry.16. The product of claim 1 , wherein the flow agent is cranberry presscake powder.17. A method of providing a food body substantially coated with a flow agent claim 1 , the method comprising:providing a food body; andapplying a flow agent to substantially coat the food body, wherein the flow agent comprises particles that are on average less than one millimeter in size, wherein the flow agent has a moisture content of about or less than 10%, and wherein the flow agent accounts for about 0.1% to about 2% of the total food body by weight.1821-. (canceled)22. The method of claim 17 , wherein the food body is a fruit body.23. (canceled)24. The method of claim 17 , wherein the flow agent is produced from a fruit.25. The method of claim 17 , wherein the flow agent is produced from a vegetable.2627-. (canceled)28. The method of claim 17 , wherein the food body is a cranberry.29. (canceled)30. The method of claim 17 , wherein the flow agent is produced from a cranberry.31. The ...

NANO-CELLULOSE EDIBLE COATINGS AND USES THEREOF

Disclosed herein are embodiments of a composition comprising at least one cellulose material (such as a cellulose nanomaterial) and an optional inorganic salt component. Some embodiments of the composition can further comprise additional components, with some embodiments further comprising a non-starch polysaccharide (e.g., methyl cellulose carboxymethyl cellulose or other cellulose derivative, chitosan, or the like), a surfactant, a plasticizer, an antimicrobial component, or any combination thereof. The disclosed compositions are useful for forming edible coatings/films on plants, plant parts, and other objects. The disclosed compositions and coatings/films made using the compositions are effective at protecting fresh and processed produce and other substances and products, from various different types of food processing damage (and the deleterious effects associated therewith). 1. A composition , comprising:a cellulose nanomaterial in an amount ranging from about 0.02 wt/v % to about 5 wt/v %; anda surfactant in an amount ranging from about 0.01% wt/v % to about 5 wt/v %; ora cellulose nanomaterial in an amount ranging from about 0.1 wt/v % to about 1 wt/v %; andan inorganic salt component in an amount ranging from about 0.05 wt/v % to about 1 wt/v %.2. The composition of claim 1 , wherein the composition comprises the cellulose nanomaterial in an amount ranging from about 0.1 wt/v % to about 1 wt/v % claim 1 , and the inorganic salt component in an amount ranging from about 0.05 wt/v % to about 1 wt/v % claim 1 , and wherein the composition further comprises a crosslinking agent claim 1 , a stabilizing agent claim 1 , a film forming material claim 1 , or a combination of two or more thereof wherein each of the crosslinking agent claim 1 , the stabilizing agent claim 1 , and the film forming material independently are present in an amount ranging from about 0.05 wt/v % to about 1 wt/v %.3. The composition of claim 1 , wherein the cellulose nanomaterial is ...

GENERATION OF PLANTS WITH ALTERED PROTEIN, FIBER, OR OIL CONTENT

The present invention is directed to plants that display an improved oil quantity phenotype or an improved meal quality phenotype due to altered expression of an IMQ nucleic acid. The invention is further directed to methods of generating plants with an improved oil quantity phenotype or improved meal quality phenotype. 1. A transgenic plant , comprising a plant transformation vector comprising a nucleic acid molecule comprising a nucleotide sequence that encodes an IMQ (Improved Meal Quality) polypeptide comprising the amino acid sequence as set forth in SEQ ID NO: 14 , or an IMQ polypeptide comprising an amino acid sequence at least 95% identical to the amino acid sequence as set forth in SEQ ID NO: 14 , whereby the transgenic plant has an improved meal quality phenotype , relative to control plants.2. The transgenic plant of claim 1 , wherein the IMQ polypeptide comprises the amino acid sequence as set forth in SEQ ID NO: 14.3Brassica. The transgenic plant of claim 1 , which is selected from the group consisting of plants of the species claim 1 , including canola and rapeseed claim 1 , soy claim 1 , corn claim 1 , sunflower claim 1 , cotton claim 1 , cocoa claim 1 , safflower claim 1 , oil palm claim 1 , coconut palm claim 1 , flax claim 1 , castor claim 1 , peanut claim 1 , wheat claim 1 , oat claim 1 , and rice.4. The transgenic plant of claim 3 , wherein the plant is canola.5. The transgenic plant of claim 1 , wherein an improved meal quality phenotype comprises an increase in available metabolizable energy in meal produced from seeds of the transgenic plant claim 1 , relative to control plants.6. The transgenic plant of claim 5 , wherein an increase in available metabolizable energy comprises an altered protein and/or fiber content in the seeds of the transgenic plant.7. The transgenic plant of claim 6 , wherein the protein content is increased and/or the fiber content is decreased.8. The transgenic plant of claim 5 , wherein an increase in available ...

PROCESSES FOR PREPARING FRUIT AND VEGETABLE SNACKS

A process for preparing concentrated food products including using a centrifugal evaporator to for a concentrated food mixture that can be passed through an extruder to form a final concentrated food product. The concentrated food product is made of 100 weight percent fruit and vegetables wherein no sugar is added during the production process. The concentrated food product contains less than 20 weight percent water and provide an excellent source of vitamins and nutrients. 1. A process for preparing a concentrated food product , the process comprising:feeding a food mixture comprising fruit, vegetable or a combination thereof into a centrifugal evaporator;concentrating the food mixture in the centrifugal evaporator to form a concentrated food mixture;passing the concentrated food mixture through an extruder to form an extruded, concentrated food mixture.2. The process of claim 1 , further comprising transferring the concentrated food mixture to a mixing tank prior to passing the concentrated food mixture to the extruder.3. The process of claim 1 , the food mixture having sugar content in the range to 20 to 45 degrees Brix.4. The process of claim 1 , the concentrated food mixture having a sugar content in the range of 45 to 90 Brix.5. The process of claim 4 , the concentrated food mixture having a sugar content in the range of 75 to 85 degrees Brix.6. The process of claim 1 , the concentrated food mixture having a moisture content in the range of 30 to 50 weight percent.7. The process of claim 6 , the concentrated food mixture having a moisture content in the range of 15 to 25 weight percent.8. The process of claim 1 , the food mixture being passed through the centrifugal evaporator once claim 1 , wherein the concentrated food mixture formed by the single pass through the centrifugal evaporator has a moisture content in the range of 20 to 25 weight percent and a sugar content in the range of 70 to 85 degrees Brix before being passed through the extruder.9. The ...

Process for Making a Texture Modified Food Product and Texture Modified Food Product Thereof

The present invention provides a process for producing a texture modified food product, the process comprising the steps of: providing a food product; adding a fructan and a texturizing agent to the food product in order to obtain an admix food product; and crushing the admix food product to obtain a texture modified food product thereby initiating the formation of a fructan gel. The temperature of the food product during the process is maintained below about 50° C. The texturizing agent is a heat-set texturizing agent. The present invention also provides a texture modified food product obtained by the above mentioned process. The present invention also provides a texturizing composition.

FRUIT AND VEGETABLE-BASED FORMULATIONS AND METHODS AND USES THEREOF

This application concerns compositions including at least one whole or partial food fruit component and/or at least one whole or partial food vegetable component. Also, methods for preparing a fruit and vegetable-based food product formulation for animal or human consumption including blending said composition and a liquid in a blender to form a slurry. Further, uses of said composition as a nutritional source or supplement for humans or animal. 129-. (canceled)30. A method for preparing a fruit and vegetable-based food product formulation for animal or human consumption , the method comprising:providing fruit components and vegetable components, the fruit and vegetable components all being within a single pigment group selected from: green pigmented compositions, orange/yellow pigmented compositions, white pigmented compositions, black pigmented compositions, purple/blue pigmented compositions, and red pigmented compositions;removing the fruit and vegetable components from direct sunlight and reducing respiration by hydro- or rapid-cooling of the fruit and vegetable components or maintaining a relative humidity of the fruit and vegetable components;cleaning the fruit and vegetable components;removing inedible parts of the fruit and vegetable components;juicing, puréeing, and combining the fruit and vegetable components into a composition at a low temperature;dehydrating the composition using a low-temperature dehydrating process;testing the composition.31. The method of claim 30 , wherein the low-temperature dehydrating process comprises rapid zone drying.32. The method of claim 30 , wherein the low-temperature dehydrating process comprises window refractance drying.33. The method of claim 30 , wherein the low-temperature dehydrating process comprises vacuum belt drying.34. The method of claim 30 , wherein the low-temperature dehydrating process comprises floating an infrared-transparent on the surface of a body of heated water and placing the composition on top of ...

DARK STEM CUCUMBER PLANTS

The present invention relates to a cucumber plant of the species carrying a genetic determinant that leads to a darker green stem in the seedling stage that is predictive of a darker green color of the fruits as compared to an isogenic cucumber plant not carrying the said genetic determinant, which genetic determinant is as comprised in a cucumber plant representative seed of which was deposited with the NCIMB under deposit number NCIMB 41859. The genetic determinant is suitably introgressed into the cucumber plant from a cucumber plant of which representative seed has been deposited with the NCIMB under deposit number NCIMB 41859.

FOOD PRODUCTS AND CHOCOLATE COMPOSITIONS CONTAINING COFFEE CHERRY BYPRODUCTS AND METHODS OF FORMING THE SAME

Food products having portions of a dried deseeded coffee cherry are described, as well as components thereof and methods of forming. The food product may include one or more portions of a dried deseeded coffee cherry and a chocolate composition.

FOOD PRODUCTS CONTAINING COFFEE CHERRY PARTICULATES AND METHODS FOR THEIR PREPARATION

Food products having portions of a dried deseeded coffee cherry are described, as well as components thereof and methods of forming. The food product may include one or more portions of a dried deseeded coffee cherry and a corn-derived ingredient. 1. A food product comprising:one or more portions of a dried deseeded coffee cherry; anda corn-derived ingredient.2. The food product of claim 1 , wherein the one or more portions of the dried deseeded coffee cherry comprises at least one of a hull claim 1 , a mucilage claim 1 , a silverskin claim 1 , a parchment coat claim 1 , a pectin layer claim 1 , a pulp claim 1 , and an outer skin.3. The food product of claim 1 , wherein the one or more portions of the dried deseeded coffee cherry do not comprise a coffee bean.4. The food product of claim 1 , wherein the food product is a masa-based food product.5. The food product of claim 1 , wherein the corn-derived ingredient is at least one of:corn treated with an alkaline solution;nixtamalized corn kernels; andderived from at least one of dried kernel maize and corn.67.-. (canceled)8. The food product of claim 1 , wherein the one or more portions of the dried deseeded coffee cherry have at least one of:an average particle size of about 0.1 μm to about 3000 μm; anda peak viscosity of about 30 rapid visco units to about 3000 rapid visco units.910.-. (canceled)11. The food product of claim 1 , wherein the food product has a water content of:less than or equal to about 5% by weight of the food product; orgreater than or equal to about 20% by weight of the food product.12. (canceled)13. The food product of claim 1 , wherein the one or more portions of the dried deseeded coffee cherry comprise about 5% to about 50% by weight of the food product.1415.-. (canceled)16. The food product of claim 1 , further comprising at least one of:a fluid, wherein the fluid is present in the food product in an amount of about 20% by weight to about 50% by weight of the food product; anda flour ...

COFFEE CHERRY BEVERAGE COMPOSITIONS AND METHODS FOR THEIR PREPARATION

Beverage compositions having portions of coffee cherries are described, as well as methods of forming the beverage compositions. The beverage compositions may include at least one fluid and a solid composition admixed with the fluid. The solid composition may include a particulate composition having one or more portions of a dried deseeded coffee cherry. The particulate composition may have an average particle size of about 80 μm to about 3000 μm. 1. A beverage composition comprising:at least one fluid;a solid composition admixed with the fluid, wherein the solid composition comprises a particulate composition comprising one or more portions of a dried deseeded coffee cherry, and wherein the particulate composition has an average particle size of about 0.1 μm to about 3000 μm.2. The beverage composition of claim 1 , wherein the one or more portions of the dried deseeded coffee cherry comprises one or more of a hull claim 1 , a mucilage claim 1 , a silverskin claim 1 , a parchment coat claim 1 , a pectin layer claim 1 , a pulp claim 1 , and an outer skin.3. The beverage composition of claim 1 , wherein the particulate composition consists of the deseeded coffee cherry.4. The beverage composition of claim 1 , wherein the one or more portions of the dried deseeded coffee cherry consists of one or more of a pulp claim 1 , a mucilage claim 1 , and a hull.5. The beverage composition of claim 1 , wherein the particulate composition has an average particle size of about 120 μm to about 200 μm.6. The beverage composition of claim 1 , wherein the particulate composition is present in the solid composition in an amount of about 1% to about 70% by weight of the solid composition.78.-. (canceled)9. The beverage composition of claim 1 , wherein the solid composition further comprises one or more of tapioca flour claim 1 , rice flour claim 1 , oat flour claim 1 , wheat flour claim 1 , buckwheat flour claim 1 , barley flour claim 1 , rye flour claim 1 , corn flour claim 1 , bean ...

Siraitiae fructus product and preparation method thereof

This invention relates to a Siraitiae fructus product and a method for preparing the same. The product uses a Siraitiae fructus seed as a carrier, and Siraitiae fructus flesh is coated on the carrier. The flesh may the original flesh tissue, or flesh pulp prepared through a physical method. The product is convenient for eating, and has a distinct flavor and a high amount of active ingredients. The preparation method is simple and practical, and significantly reduces energy consumption.

FOOD PRODUCTS CONTAINING COFFEE CHERRY PARTICULATES

Food products having portions of coffee cherries are described, as well as components thereof and methods of forming. The food product may include a particulate composition and at least one flavoring agent. The particulate composition may include one or more portions of a dried coffee cherry, which may include a deseeded coffee cherry. 1. A food product comprising:a particulate composition comprising one or more portions of a dried deseeded coffee cherry; andat least one flavoring agent.2. The food product of claim 1 , wherein the one or more portions of the dried deseeded coffee cherry comprises one or more of a hull claim 1 , a mucilage claim 1 , a silverskin claim 1 , a parchment coat claim 1 , a pectin layer claim 1 , a pulp claim 1 , and an outer skin.3. The food product of claim 1 , wherein the particulate composition consists of the dried deseeded coffee cherry.4. The food product of claim 1 , wherein the one or more portions of the dried deseeded coffee cherry consists of one or more of a pulp claim 1 , a mucilage claim 1 , and a hull.5. The food product of claim 1 , further comprising at least one fluid.6. The food product of claim 5 , wherein the particulate composition is present in the food product in an amount of about 1% by weight to about 80% by weight of the food product.710-. (canceled)11. The food product of claim 1 , wherein the particulate composition has at least one of:an average particle size of about 0.1 μm to about 3000 μm;a peak viscosity of about 30 rapid visco units to about 3000 rapid visco units;a dry matter content of about 80% by weight to about 100% by weight of the particulate composition; anda water absorption index of about 1 to about 20.1219.-. (canceled)20. The food product of claim 1 , wherein the food product has a weight ratio of the particulate composition to the flavoring agent of about 1:20 to about 20:1.21. The food product of claim 1 , further comprising one or more of:a fat composition comprising one or more of oil, ...

COFFEE CHERRY FLOUR COMPOSITIONS AND METHODS FOR THEIR PREPARATION

Flour compositions formed from portions of coffee cherries and methods for making the same are described. Seeds (or coffee beans) may be removed from coffee cherries to form coffee by-products (also referred to as cherry solids). The cherry solids may be dried and processed to form a powder composition. One or more secondary ingredients may be combined with the powder compositions to form a flour composition. Non-limiting examples of secondary ingredients include proteins, starches, salts, oils, vitamins, and minerals. The powder compositions may be used as a food ingredient and/or as a component of a food ingredient in various edible products. 1. A flour composition comprising:a powder composition comprising comminuted dried portions of a plurality of coffee cherries, wherein the powder composition has an average particle size of about 0.1 μm to about 3000 μm and a peak viscosity of about 30 rapid visco units to about 3000 rapid visco units; andat least one secondary ingredient,wherein the dried portions of the plurality of coffee cherries are comminuted at a moisture level of about 6% by weight to about 12% by weight,wherein the comminuted dried portions comprise at least one of the following parts of the plurality of coffee cherries: a hull, a mucilage, a silverskin, a parchment coat, a pectin layer, a pulp, and an outer skin,wherein the comminuted dried portions do not comprise coffee beans.210.-. (canceled)11. The flour composition of claim 1 , wherein the flour composition has a peak viscosity of about 300 rapid visco units to about 1000 rapid visco units.1216.-. (canceled)17. The flour composition of claim 1 , wherein the plurality of coffee cherries comprise ripe coffee cherries claim 1 , pre-ripe coffee cherries claim 1 , or a combination thereof.18. The flour composition of claim 1 , wherein the powder composition has mycotoxin levels of less than about 20 parts per billion for total aflatoxins claim 1 , less than about 2 parts per million for total ...

Method for the production of candied fruit and vegetables and dried fruit and vegetables without sucrose by using sucrose substituent agents and respective candied fruit and vegetables

The present invention relates to a process for the production of candied fruit and vegetables without sucrose, by immersing the fruit and vegetables previously prepared in candied solutions containing sucrose substituent agents. The sucrose substituent agents may or may not have other functional properties in addition to their sweet flavor. The resulting candied products may be subject to further processing in order to reduce water content, thus resulting in dried fruit or vegetables without sucrose, with or without additional functional properties.

PROCESS FOR DEAERATING AND HEATING VEGETABLE PRODUCT AND PLANT THEREFOR

A plant () for de-aerating and heating a vegetable product () comprises an extraction section () in which a vegetable starting product () is treated, in order to obtain an extracted vegetable product (), in particular a puree, or a vegetable juice. The extracted vegetable product () is fed to a cold de-aeration section () obtaining an extracted vegetable product and de-aerated cold (). The plant () also comprises a heating section () in which the de-aerated vegetable product () is heated from the starting temperature T to a final temperature T with T>T obtaining a heated de-aerated product (). The plant () also comprises a storage reservoir () of the de-aerated vegetable product. According to the invention, the storage reservoir () is located downstream of the heating section (), proceeding along the conveying direction of the de-aerated vegetable product through the plant (). Therefore, the de-aerated vegetable product present in the storage reservoir () is a vegetable de-aerated and heated product (). The plant () also comprises a deviation means () located downstream of the storage reservoir () and arranged to feed selectively the heated de-aerated product () in an outlet duct (), for transferring the product out from the plant (), or in a recirculation duct (), for recirculating the product at a recirculation point () of the plant (). 11. A plant () for extracting , de-aerating and heating a vegetable product comprising:{'b': 80', '5', '100, 'an extraction section () for treating a vegetable starting product (), in order to obtain an extracted vegetable product (), in particular said extracted vegetable product consisting of a vegetable puree, or a juice;'}{'b': '30', 'a storage reservoir () of said extracted vegetable product;'}{'b': 10', '100', '105', '1, 'a cold de-aeration section (), for de-aerating said extracted vegetable product () obtaining a cold de-aerated extracted vegetable product (), said cold de-aeration step being carried out at a temperature T ...

System and Method for Continuous Citrus Peel Cellular Expansion

A food grade citrus peel product is formed by a process that includes processing pieces of raw citrus peel through a plurality of progressive, continuous clean steaming and mechanical pressing stages. The clean steaming stages of the process utilize clean steam that is free of chemical water treatment additives, and the clean steam is the only water introduced to the process. 1. A composition comprising:one or more food grade citrus peel products formed by a process comprising:processing pieces of raw citrus peel through a plurality of progressive, continuous clean steaming and mechanical pressing stages;wherein the claim steaming stages utilize clean steam that is free of chemical water treatment additives; andwherein the clean steam is the only water introduced to the process.2. The composition of claim 1 , wherein the one or more food grade citrus peel products comprises a press cake and a pressate.3. The composition of claim 2 , wherein the process further comprises:drying the press cake using a food grade drying process.4. The composition of claim 3 , wherein the one or more food grade citrus peel products further comprises a food grade citrus peel pectin pomace resulting from the drying.5. The composition of claim 4 , wherein the process further comprises:milling the food grade citrus peel pectin pomace.6. The composition of claim 5 , wherein the one or more food grade citrus peel products further comprises citrus peel fiber flour resulting from the milling.7. The composition of claim 2 , wherein the pressate exceeds 5.0 deg. Brix.8. The composition of claim 2 , wherein the pressate is in the range of 8 to 10 deg. Brix.9. The composition of claim 2 , wherein the process further comprises:directing the pressate through an evaporator.10. The composition of claim 9 , wherein the one or more food grade citrus peel products further comprises high grade citrus peel molasses resulting from the evaporating.11. The composition of claim 1 , wherein the process further ...

Method and apparatus for marking coconuts and similar food products

A method of marking a product such as a coconut includes providing a laser light emitter configured to produce powered laser light having a user-specified spectrum and intensity. A bracket base is provided that includes a workframe interface configured to stabilize the bracket relative to a workframe, and the bracket base defines at least one receiving socket sized to stabilize at least a portion of the food product relative to the bracket base. Programmable controllers trigger the laser light emitter and manipulates at least one servomotor to burn at least a portion of the graphical mark at least partially onto a surface of the food product in accordance with graphics-related data. An apparatus is also disclosed.

Child-Safe, Hand, Fruit Corer and Slicer

A child-safe, hand, fruit corer and slicer includes: handle, a wire member having two ends and a configuration between these ends that is adapted to: (a) provide the outline of: (i) a triangular-shaped structure that has three corners and a base that is situated approximately perpendicular to the handle's centerline, and (ii) a wing-like structure that extends perpendicular to the handle's centerline from each of the corners of the base of the structure, (b) enable the triangular-shaped structure to penetrate a fruit that is to be cored and sliced, and by the at least 180 degree rotation of the handle to core out a core section of the fruit, and (c) enable this wing-like structure to penetrate and slice the fruit into two halves when the handle is moved forward along the handle's centerline. 1. A child-safe , hand , fruit corer and slicer comprising:a handle having a length and a centerline that extends between the proximal and distal ends of said handle,a first member having planar base, slicing, coring and impaling sections,wherein said planar base section have a configuration adapted to attach said planar base section to said distal end of said handle,wherein said planar slicing section having a leading edge and a configuration adapted to attach to said planar base section and enable said leading edge to slice said fruit along the plane that is defined by said planar slicing section,wherein said planar corer section having a configuration adapted to attach to said planar slicing section and provide the sides of a triangular-shaped structure whose shape determines what portion of the core of said fruit is to be removed, andwherein said planar impaling section having a configuration adapted to attach to said planar corer section and enable said planar impaling section to pierce said fruit along the centerline of the core of said fruit so that a desired section of said fruit core can be removed.2. The child-safe claim 1 , hand claim 1 , fruit corer and slicer as ...

LETTUCE VARIETY 41-132 RZ

The present invention relates to a seed designated 41-132 RZ, which may exhibit a combination of traits including resistance against downy mildew (Regel) races B1:1 to B1:28, CA-I, CA-IIA, CA-IIB, CA-III, CA-IV, CA-V, CA-VI, CA-VII, CA-VIII, and strains E138, and BGAU1, currant lettuce aphid () biotype Nr:0, corky root rot (), as well as broad base leaves, and slow bolting. The present invention also relates to a plant produced by growing the 41-132 RZ seed. The invention further relates to methods for producing the lettuce cultivar, represented by lettuce variety 41-132 RZ. 1Bremia lactucaeNasonovia ribisnigriSphingomonas suberifaciens. A lettuce plant designated 41-132 RZ , representative seed of which having been deposited under NCIMB Accession No. NCIMB 42155 , wherein said plant comprises at least the following combination of traits including resistance against downy mildew (Regel) races B1:1 to B1:28 , CA-I , CA-IIA , CA-IIB , CA-III , CA-IV , CA-V , CA-VI , CA-VII , CA-VIII , and strains E138 , and BGAU1 , currant lettuce aphid () biotype Nr:0 , corky root rot () , as well as broad base leaves , and slow bolting.2. The lettuce plant of wherein the plant has strong to moderate leaf blistering.3. A seed of the plant of .4. Parts of the plant of claim 1 , wherein said parts of the plant are suitable for sexual reproduction.5. Parts of the plant as claimed in claim 4 , wherein said parts are selected from the group consisting of microspores claim 4 , pollen claim 4 , ovaries claim 4 , ovules claim 4 , embryo sacs and egg cells.6. Parts of the plant of claim 1 , wherein said parts of the plant are suitable for vegetative reproduction.7. Parts as claimed in claim 6 , wherein said parts are selected from the group consisting of cuttings claim 6 , roots claim 6 , stems claim 6 , cells and protoplasts.8. A tissue culture of regenerable cells from the lettuce plant of .9. The tissue culture as claimed in claim 8 , wherein said cells or protoplasts of the tissue culture ...

COFFEE CHERRY FOOD PRODUCTS AND METHODS FOR THEIR PREPARATION

Food products having portions of coffee cherries are described, as well as components thereof and methods of forming. One such food product may include a first ingredient and a second ingredient. The first ingredient may have one or more portions of a dried coffee cherry. The second ingredient may include at least one of a fat, a flour composition, a dairy product, a flavoring agent, a leavening agent, an enzyme, a modified starch, a gum, a reducing sugar, a sweetener, or a salt. 1. A food product comprising:a first ingredient comprising one or more portions of a dried coffee cherry, wherein the one or more portions of the dried coffee cherry comprise at least one of a pulp, a mucilage, and a hull, and do not comprise a coffee bean; anda second ingredient comprising at least one of a fat, a flour composition, a dairy product, a flavoring agent, a leavening agent, an enzyme, a modified starch, a gum, a reducing sugar, a sweetener, or a salt.2. The food product of claim 1 , wherein the one or more portions of the dried coffee cherry consist of at least one of a hull claim 1 , a mucilage claim 1 , a silverskin claim 1 , a parchment coat claim 1 , a pectin layer claim 1 , a pulp claim 1 , and an outer skin.3. (canceled)4. The food product of claim 1 , further comprising at least one fluid.5. The food product of claim 1 , wherein the first ingredient is present in the food product in an amount of about 3% by weight to about 80% by weight of the food product.6. (canceled)7. The food product of claim 1 , wherein the first ingredient has at least one of:an average particle size of about 0.1 μm to about 3000 μm;a dry matter content of about 80% by weight to about 100% by weight;a peak viscosity of the first ingredient is about 30 rapid visco units to about 3000 rapid visco units; anda water absorption index of about 1 to about 20.812.-. (canceled)13. The food product of claim 1 , wherein the second ingredient further comprises one or more of oil claim 1 , butter claim 1 , ...

METHOD FOR DEBITTERING OLIVES

A method for debittering olives is described. The method includes contacting olive flesh with a granular polymeric resin under conditions sufficient to remove one or more bittering compounds from the olive flesh, thereby debittering olives. 1. A method for debittering olives , the method comprising contacting olive flesh with a granular polymeric resin under conditions sufficient to remove one or more bittering compounds from the olive flesh , thereby debittering olives.2. The method of claim 1 , wherein the olive flesh comprises whole olives.3. The method of claim 1 , wherein the olive flesh comprises olive slices.4. The method of claim 1 , wherein the olive flesh comprises coarse olive particles.5. The method of claim 1 , wherein the one or more bittering compounds are selected from the group consisting of phenols claim 1 , polyphenols claim 1 , and secoiridoids.6. The method of claim 1 , wherein the granular polymeric resin is selected from the group consisting of a polystyrene/poly(divinylbenzene) resin claim 1 , an acrylic ester resin claim 1 , and a polyvinylpolypyrrolidone resin.7. The method of claim 1 , wherein the contacting is performed for a period of time from about 1 day to about 120 days.8. The method of claim 1 , wherein the ratio of the olive flesh to the granular polymeric resin is from about 10:1 to about 1:10 by weight.9. The method of claim 2 , further comprising mechanically incising the whole olives prior to contacting with the granular polymeric resin.10. The method of claim 1 , further comprising freezing the olive flesh prior to contacting the olive flesh with the granular polymeric resin and allowing the olive flesh to thaw during the contacting step.11. The method of claim 2 , further comprising sonicating the whole olives prior to contacting the olive flesh with the granular polymeric resin.12. The method of claim 2 , further comprising electroporating the whole olives prior to contacting the olive flesh with the granular polymeric resin ...

COFFEE CHERRY PARTICULATES AND METHODS FOR THEIR PREPARATION

Powder compositions formed from portions of coffee cherries and methods for making same are described. Seeds (or beans) may be removed from coffee cherries to form cherry solids. The coffee cherries may include at least Arabica and Robusta coffee cherries. The cherry solids may be dried and milled to form the powder compositions. The cherry solids may be dried using various wet processing and dry processing methods. The powder compositions may be formed to have various particle sizes, such as about 105 μm (about 140 mesh) to about 44 μm (about 325 mesh) and other particular characteristics. The powder compositions may be used as a food ingredient and/or as a component of a food ingredient. 1. A method of making a powder composition from a plurality of coffee cherries , the method comprising:selecting a portion of the plurality of coffee cherries based on at least one first selection factor;removing a seed from each of the plurality of coffee cherries;drying the portion of the plurality of coffee cherries to a moisture level of about 6% by weight to about 12% by weight; and grinding each of the portion of the plurality of coffee cherries having the average particle size of greater than about 600 μm until the average particle size is less than about 600 μm,', 'reduction rolling each of the portion of the plurality of coffee cherries having the average particle size of about 125 μm to about 600 μm until the average particle size is less than about 125 μm, and', 'processing the portion of the plurality of coffee cherries to form the powder composition,, 'milling the portion of the plurality of coffee cherries to form the powder composition having an average particle size of about 44 μm to about 125 μm and a peak viscosity of about 30 rapid visco units to about 3000 rapid visco units, wherein milling compriseswherein the first selection factor comprises at least one of the following: color, clumping, moisture level, presence of foreign materials, and presence of unwanted ...

FRUIT AND VEGETABLE PRODUCT FOR CURING ORAL ULCER, AND PREPARATION METHOD THEREFOR

A fruit and vegetable product for curing oral ulcer, and a preparation method thereof. The fruit and vegetable product is made by mixing the following crude materials of different parts by weight: vegetables and/or fruits of 30-100 parts, food additives of 0-15 parts, probiotics powder of 0-5 parts, and recipients of 0-40 parts, the vegetables and fruits being cool and cold, cool and mild, and cold and mild; and the vegetables or fruits being cool, cold or mild in the theory of traditional Chinese medicine. 4. The fruit-vegetable food of claim 1 , wherein the vegetable and/or fruit of cool nature or cold nature comprises at least one selected from the group consisted of: pear claim 1 , watermelon claim 1 , banana claim 1 , grapefruit claim 1 , melon claim 1 , mulberry claim 1 , strawberry claim 1 , kiwi claim 1 , water chestnut claim 1 , asparagus claim 1 , radish claim 1 , rape claim 1 , spinach claim 1 , red beet claim 1 , eggplant claim 1 , tomato claim 1 , cherry tomato claim 1 , spinach claim 1 , rape claim 1 , water spinach claim 1 , bitter gourd claim 1 , cucumber claim 1 , celery claim 1 , mung bean claim 1 , lotus leaf claim 1 , kelp claim 1 , laver claim 1 , wakame claim 1 , volvox claim 1 , and spirulina; the vegetable and/or fruit of mild nature comprises at least one selected from the group consisted of: apple claim 1 , cabbage claim 1 , parsley claim 1 , and Chinese cabbage.5. The fruit-vegetable food of claim 1 , wherein the vegetable is vegetable containing greater than or equal to 0.1% of glucosinolate in their dry weight.6Bifidobacterium adolescentis, Lactobacillus Bifidobacterium, Bifidobacterium bifidum, Lactobacillus crispatus, Lactobacillus acidophilus, Lactobacillus casei, Bifidobacterium longum, Bifidobacterium breve, Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus fermenti, Lactobacillus gasseri, Lactobacillus helveticus, Lactobacillus johnsonii, Lactobacillus plantarum, Lactobacillus reuteri, Lactobacillus rhamnosus, ...

METHOD FOR ULTRASONIC EXTRUSION OF A FLOWABLE FOOD SUBSTRATE

This invention relates generally to ultrasonic extrusion apparatus, methods and products. A flowable substrate may be supplied by an infeed to an extrusion chamber having an ultrasonic horn. The flowable substrate contacts the ultrasonic resonant horn and receives ultrasonic energy before and/or as passing through an extrusion orifice. Suitable flowable substrates may include meat emulsions, pomace solutions, and dough. The extruded product may have virtually any solid or hollow shape. The flowable substrate may form a shape-retaining product that may be cut without significantly deforming. 1. A method of extruding a flowable food substrate comprising:providing a flowable food substrate to an infeed from a motive force;flowing the flowable food substrate from the infeed into a chamber with an ultrasonic horn;contacting the flowable food substrate with the ultrasonic horn;energizing the ultrasonic horn with ultrasonic energy;transferring energy from the ultrasonic horn to the flowable food substrate; andextruding the flowable substrate through an extrusion orifice2. The method of extruding a flowable food substrate of claim 1 , further comprising coextrusion of a filling into the product by application of ultrasonic energy to one or both the extruded materials.3. The method of extruding a flowable food substrate of claim 1 , wherein the flowable food substrate includes at least one of shortbread dough claim 1 , cracker dough claim 1 , pretzel dough claim 1 , cookie dough claim 1 , pasta dough claim 1 , bread dough claim 1 , grissini claim 1 , meat emulsions claim 1 , fruit pomace claim 1 , and vegetable pomace.4. The method of extruding a flowable food substrate of claim 1 , wherein the ultrasonic energy has a frequency of about of about 15 KHz to about 40 KHz.5. The method of extruding a flowable food substrate of claim 1 , wherein the ultrasonic energy performs one of the group consisting of coagulation claim 1 , neutralization claim 1 , agglomerating claim 1 , ...

PLANTAIN FOOD PRODUCT AND PROCESSES FOR PRODUCING PLANTAIN FOOD PRODUCT

The invention comprises various embodiments of processes by which cookable food product may be prepared and the consumable product that may be made through the uses of those processes. Advantageously, a food product may be made through the processes that is lower starch and more nutritious than food product made through conventional food processes. The system and methods may be used to make a cookable food product and a consumable food product from plantain or another type of starchy fruit or vegetable. 1. A method of producing a cookable plantain food product comprising the steps of:mashing plantain in order to produce a plantain mash;removing liquid from the plantain mash to produce a drier plantain mash and a removed liquid;separating a starch portion from the removed liquid to produce a plantain liquid supernatant; andreturning the plantain liquid supernatant to the drier plantain mash to prepare an enhanced plantain mash usable to produce a cookable plantain food product.2. The method according to claim 1 , further including the step of mixing liquid with the plantain prior to said removing step in order to produce the plantain mash.3. The method of further including introducing to and mixing one or more liquid amounts with the drier plantain mash one or more times and after each of the one or more times said removing step and said separating step are repeated in order to produce additional plantain liquid supernatant claim 1 , the additional plantain liquid supernatant combined with the plantain liquid supernatant to form a combined liquid supernatant upon completion of the last of said separating steps for said returning to the drier plantain mash to produce the cookable plantain food product.4. A complemented cookable plantain food product comprising the cookable plantain food product obtained by the method of to which is added one or more additional food components.5. A complemented cookable plantain food product comprising the cookable plantain food ...

Lettuce line sv4868lg

The invention provides seed and plants of the lettuce line designated SV4868LG. The invention thus relates to the plants, seeds and tissue cultures of lettuce line SV4868LG, and to methods for producing a lettuce plant produced by crossing a plant of lettuce line SV4868LG with itself or with another lettuce plant, such as a plant of another line. The invention further relates to seeds and plants produced by such crossing. The invention further relates to parts of a plant of lettuce line SV4868LG, including the gametes of such plants.

AGENT FOR INCREASING SUGAR CONTENT IN FRUIT

Provided is a compound and composition capable of increasing a sugar content in a fruit by a simple method, without being restricted by a cultivation area of a plant or a climatic environment. The agent for increasing a sugar content in a fruit of a plant comprises a compound represented by the formula MX as an active ingredient, wherein M represents alkali metal ion or alkaline earth metal ion, and X represents carbonate ion, hydrogen carbonate ion, acetate ion, citrate ion, succinate ion, phosphate ion, hydrogen phosphate ion, or pyrophosphate ion. 1. A method for increasing a sugar content in a fruit of a plant , comprising applying to the plant a composition comprising a compound represented by the formula MX as an active ingredient , wherein M represents alkali metal ion or alkaline earth metal ion , and X represents carbonate ion , hydrogen carbonate ion , acetate ion , citrate ion , succinate ion , phosphate ion , hydrogen phosphate ion , or pyrophosphate ion.2. The method according to claim 1 , wherein M is alkali metal ion.3. The method according to claim 1 , wherein M is sodium ion or potassium ion.4. The method according to claim 1 , wherein X is carbonate ion or hydrogen carbonate ion.5. The method according to claim 1 , wherein the composition further comprises a vegetable oil/fat.6. The method according to claim 1 , wherein the composition further comprises a surfactant.7. (canceled)8. The method according to claim 1 , wherein the composition is applied in a period from 2 months before an expected harvest date or a harvest date of the fruit to 2 months after the expected harvest date or the harvest date.9. The method according to claim 1 , wherein the compound represented by the formula MX is applied to the plant at a concentration in a range from 1 g/L to 100 g/L.10. The method according to claim 1 , wherein the compound represented by the formula MX is applied to the plant at a dose in a range from 1 kg/ha to 30 kg/ha.11. A method for producing a ...

Stevia Cultivar '817096'

A stevia cultivar, designated ‘817096’, is disclosed. The invention relates to the plant parts of stevia cultivar ‘817096’, to the plants of stevia ‘817096’ and to methods for producing a stevia plant produced by crossing the cultivar ‘817096’ with itself or another stevia variety, including methods using marker assisted breeding. The invention further relates to hybrid stevia seeds and plants produced by crossing the cultivar ‘817096’ with another stevia cultivar.

METHOD AND PLANT FOR THE PRODUCTION OF APPLE SAUCE

Method for the production of apple sauce including the following steps: 1. Method for the production of apple sauce comprising the following steps:slicing apples generating a plurality of slices having two opposite faces and a peel which develops continuously between said two opposite faces;pulping the slices obtaining a first product and a first waste;refining the first waste generating a second product and a second waste;mixing the first product and the second product;heating the combination of the first product and the second product in order to deactivate enzymes contained therein.2. Method according to claim 1 , characterized in that the step of slicing apples comprises the step of slicing whole apples.3. Method according to claim 1 , characterized in that the step of slicing apples comprises the step of generating slices whose thickness is comprised between 1/16 inch and ⅞ inch claim 1 , the opposite faces of the slices being parallel to each other.4343336343433. Method according to claim 1 , characterized in that the step of pulping the slices comprises the step of forcing the pulp of the slices through a first sieve () claim 1 , the step of forcing the pulp comprising the step of rotating a first rotor () having a plurality of blades () which forces the slices against the first sieve () claim 1 , said first sieve () surrounding the first rotor () and separating the first product from the first waste.54544474545443445. Method according to claim 4 , characterized in that the step of refining the first waste comprises the step of forcing the first waste through a second sieve () claim 4 , the step of forcing the first waste comprising the step of rotating a second rotor () having a plurality of blades () which forces the first waste against the second sieve () claim 4 , said second sieve () surrounding the second rotor () and separating the second product from the second waste; the holes belonging to the first sieve () and permitting the passage of the first ...

Food Processing Apparatus

An apparatus with a box-like container includes apertures, and a block member for moving within a cavity in the box-like container. The apparatus is a single unit, from which frozen food, typically in blocks, or out of bags, containers, and the like, may be defrosted and/or, cooked, and then strained, drained or dried, with minimal, if any, spillage or mess. 1. A method for removing moisture from food comprising:providing a container including an open end and a closed end and a first side and a second side, an internal cavity between the first side, the second side and the closed end configured for receiving food, and a plurality of apertures at the closed end; andplacing frozen food into the internal cavity; andplacing the container on a surface, such that the container is oriented on an angle and the open end is above the closed end.2. The method of claim 1 , additionally comprising: causing the frozen food to defrost claim 1 , such that liquid collects in the internal cavity at the closed end of the container.3. The method of claim 2 , additionally comprising:providing a block member correspondingly configured with respect to the shape of the internal cavity for moving within the cavity; andmoving the block member into the internal cavity and pushing the block member toward the closed end of the container to contact the food and force liquid out through apertures of the plurality of apertures.4. The method of additionally comprising:removing the block member from the internal cavity; andremoving the food from the container through the open end. This application is a divisional of U.S. patent application Ser. No. 12/033,696, filed on Feb. 19, 2008, issuing as U.S. Pat. No. 8,578,848, which in turn is related to and claims priority from commonly-owned U.S. Provisional Patent Application 60/890,655, filed on Feb. 20, 2007, and U.S. Provisional Patent Application 61/020,312, filed on Jan. 10, 2008. The entire disclosures of these applications are incorporated by ...

Daily all foods

The composition and process of a set of food products whereas each individual food product is composed from ingredients within a specific food group, which are measured and processed to a full day's supply according to USDA Dietary Guidelines, sold individually or in a box of seven for the week. 1. A set of food products whereas each individual food product is composed from ingredients within a specific food group , which are measured and processed to a full day's supply according to USDA Dietary Guidelines.2. The invention of comprising of 5 equal parts of vegetables claim 1 , which are measured and processed to a full day's supply according to USDA Dietary Guidelines claim 1 , plus a natural sweetener.3. The invention of comprising of 5 equal parts of fruits claim 1 , which are measured and processed to a full day's supply according to USDA Dietary Guidelines.4. The invention of comprising of 5 equal parts of berries claim 1 , which are measured and processed to a full day's supply according to USDA Dietary Guidelines claim 1 , plus a natural sweetener.5. The invention of comprising of 5 equal parts of grains claim 1 , which are measured and processed to a full day's supply according to USDA Dietary Guidelines claim 1 , plus a natural biding agent.6. The invention of comprising of 5 equal parts of nuts claim 1 , which are measured and processed to a full day's supply according to USDA Dietary Guidelines claim 1 , plus a natural binding agent.7. The invention of comprising of 5 equal parts of seeds claim 1 , which are measured and processed to a full day's supply according to USDA Dietary Guidelines claim 1 , plus a natural binding agent.8. The invention of comprising of equal parts of vegetables claim 1 , fruits claim 1 , and berries claim 1 , which are measured and processed to 1/3 of a full day's supply according to USDA Dietary Guidelines claim 1 , plus a natural sweetener.9. The invention of comprising of equal parts of pulses claim 1 , which are measured and ...

Healthy Sandwich Product and Method for Preparation

New sandwich product, particularly a fast food sandwich product that contains appreciable amounts of salad ingredients, and to a salad insert suitable for use in such sandwich product to improve the diet of the consumer. The sandwich product can include a layer of a meat or protein portion with the layer of a wrapped salad portion that are placed on or enclosed between a bread portion. The wrapped salad portion uses an edible wrapper to enclose the salad ingredients. The edible wrapper can be an edible processed wrapper such as rice paper or soy paper, or an edible natural wrapper such as a lettuce leaf or cabbage leaf, or a combination thereof. An edible humectant can be used in the source of water used for moistening a dried sheet of a rice paper for improving the resistance to drying of a moistened rice paper. Salad dressing can be injected through the outer layer of the wrapped salad portion using a needle.

METHOD FOR BREEDING TOMATOES HAVING REDUCED WATER CONTENT AND PRODUCT OF THE METHOD

A method for breeding tomato plants that produce tomatoes with reduced fruit water content including the steps of crossing at least one plant with a spp. to produce hybrid seed, collecting the first generation of hybrid seeds, growing plants from the first generation of hybrid seeds, pollinating the plants of the most recent hybrid generation, collecting the seeds produced by the most recent hybrid generation, growing plants from the seeds of the most recent hybrid generation, allowing plants to remain on the vine past the point of normal ripening, and screening for reduced fruit water content as indicated by extended preservation of the ripe fruit and wrinkling of the fruit skin. 1. A method of producing tomato fruit capable of natural dehydration comprising:{'i': Lycopersicon esculentum', 'Lycopersicon hirsutum, '(a) crossing at least one plant with a to produce hybrid plants; and subsequently'}(b) self-crossing and/or back-crossing said hybrid plants of step (a); and subsequently(c) growing said hybrid plants of step (b) such that the fruit remains on the vine of said hybrid plants past normal red ripe harvest stage; and subsequently(d) screening said hybrid plants of step (c) and isolating plants having fruit exhibiting a wrinkling phenotype, thereby producing tomato fruit capable of natural dehydration.2. The method according to claim 1 , further comprising harvesting said tomato fruit following fruit wrinkling.3. A method of producing tomato fruit capable of natural dehydration comprising seeding tomato seeds claim 1 , said tomato seeds directly or indirectly derived from said plants having said fruit exhibiting said wrinkling phenotype of claim 1 , thereby producing tomato fruit capable of natural dehydration.4. A tomato plant obtained by the method of .5. An isolated tomato fruit obtained from the plant of .6. An isolated tomato seed obtained from the isolated tomato fruit of .7. A tomato plant claim 4 , at least one ancestor thereof being the tomato plant ...

VEGETABLE BASED PRODUCTS AND USES THEREOF

Methods of manufacturing high fiber vegetable product, compositions including high fiber vegetable product, food or animal feed ingredients including high fiber vegetable product, and foods or animal feeds including high fiber vegetable products are provided. 1. A method of manufacturing a high fiber vegetable product by inhibiting production of , inactivating , or removing bitter components produced in vegetable matter selected from at least one of root , tubers , or leaves of a plant having inulin as a reserve carbohydrate , the method comprising the steps of: bathing , dipping or rinsing the vegetable matter with water including at least one substance of an antioxidant , a textural support agent and an organic acidulant; heating the vegetable matter to a temperature of 40° C. to 90° C.; and wounding the vegetable matter , wherein the steps of bathing , dipping or rinsing , heating , and wounding are conducted in any order or with one or more of the steps combined.2. The method of claim 1 , a) wherein if wounding occurs after bathing claim 1 , dipping or rinsing the method further includes a second step of bathing claim 1 , dipping or rinsing after wounding claim 1 , or b) wherein the at least one substance is one or more of: ascorbic acid claim 1 , citric acid claim 1 , erythorbic acid claim 1 , lactic acid claim 1 , gluconic acid claim 1 , malic acid claim 1 , potassium ascorbate claim 1 , potassium citrate claim 1 , potassium erythorbate claim 1 , potassium lactate claim 1 , potassium gluconate claim 1 , sodium ascorbate claim 1 , sodium citrate claim 1 , sodium erythorbate claim 1 , sodium lactate claim 1 , sodium gluconate claim 1 , sodium malate claim 1 , 4-hexylresorcinol claim 1 , CaCl claim 1 , Ca-gluconate claim 1 , and Ca-lactategluconate claim 1 , or c) wherein the temperature is 45° C. to 60° C. claim 1 , or dl further comprising washing the vegetable matter prior to the steps bathing claim 1 , dipping or rinsing claim 1 , heating claim 1 , and ...

Resealable Spout for Selectively Accessing Coconut Water within a Coconut

A resealable spigot for a coconut that provides easy access by consumers to the sterile coconut water within a coconut includes a valve seat positioned within a coconut aperture and a plunger sleeve positioned within the valve seat. The plunger sleeve has a based positioned membrane that seals the coconut aperture, A plunger-stopper is tethered to the plunger sleeve for shipping and storage and is used by the consumer to pierce the plunger sleeve membrane to gain access to the coconut water. The plunger sleeve is also used to reseal the coconut aperture to preserve any remaining coconut water for future consumption. Further provided is an additional embodiment for a spigot comprising a conduit having a spike-tip on one end and a spout on the other with a through bore therebetween. The coconut having a partially inserted spigot is provided to the consumer whereby the consumer gains access to the sterile coconut water by pushing the partially inserted spigot to its seated position with a grommet provided as an insertion stop for the spigot. An optional air vent is provided to aid in fluid flow from the spigot. 2. The method for accessing and removing the sterile water within a coconut as recited in claim 1 , wherein the accessing the coconut meat comprises inserting a spigot having an open end imbedded in the meat of the coconut.417-. (canceled)18. The method for accessing and removing the sterile water within a coconut as recited in claim 1 , wherein said coconut has the husk removed.20. The method as recited in claim 19 , wherein said valve plug further provides a valve plug collar and spaced apart valve plug flange having an external wall extending therebetween.21. The method as recited in claim 20 , where said valve plug collar when positioned within the coconut aperture substantially engages the coconut aperture exterior periphery.22. The method as recited in claim 21 , where said valve plug flange engages the coconut aperture interior periphery thereby ...

BRINELESS, LOW-ACID PACKAGED OLIVES

The invention relates to olive processing, and includes methods for producing low-acid olives, as well as the olives produced thereby. In one aspect, the invention provides compositions directed towards packaged olive preparations having novel and beneficial characteristics, for example, olive preparations that are free of packing liquids such as brine solutions. In other aspects, the packaged olive preparations of the invention can have other beneficial properties, such as extended shelf life, have flavor infusions, and/or can be stuffed with various flavored stuffings. 1. A packaged olive preparation comprising a plurality of olives or olive segments contained within a sealed container , wherein:(i) the pH of the olives or olive segments is greater than pH 4.6 and less than about pH 8.5,(ii) the packaged olive preparation is substantially free of liquid, and(iii) the packaged olive preparation is treated by a retort process.2. The preparation of claim 1 , wherein the oxygen concentration inside of the sealed container is not more than about 0.5% claim 1 , or not more than about 0.1%.3. The preparation of claim 1 , wherein the retort process is a retort sterilization.4. The preparation of claim 1 , wherein the sealed container provides an oxygen ingress barrier.5. The preparation of claim 1 , wherein the preparation has a shelf life of either at least 12 months claim 1 , at least 14 months claim 1 , at least 16 months claim 1 , at least 18 months claim 1 , at least 20 months claim 1 , or at least 24 months.6. The preparation of claim 1 , wherein the olive preparation further comprises an oil coating on the surface of the olives or olive segments.7. The preparation of claim 1 , wherein the olives are pitted.8. The preparation of claim 1 , wherein the olives are unpitted.9. The preparation of claim 1 , wherein the olives or olive segments are selected from black-ripe olives or olive segments claim 1 , and California style green-ripe olives or olive segments.10. The ...

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 ...

SYSTEM AND METHOD FOR PRODUCING A DEHYDRATED FOOD PRODUCT

A process and apparatus for preparing a dried food product said process comprising treating a dried food with an aqueous acidulant, in an amount and for a period of time which is sufficient to modify a surface of the food to increase water permeability; dehydrating the acidified food to obtain a desired moisture content with heat; cooling the heated dehydrated acidified food; and infusing the cooled dehydrated acidified food with an infusate. 1. An apparatus for preparing a dried food product , comprising:(a) a tumbler, receiving a dried food, and treating the dried food with an acid solution;(b) a heater, for dehydrating the acidified food;(c) a cooler, for reducing a temperature of the heated dehydrated acidified food; and(d) a spray infuser, for coating the cooled dehydrated acidified food with an infusant.2. The apparatus according to claim 1 , wherein the dried food comprises a fruit.3. The apparatus according to claim 1 , wherein the dried food comprises raisins or currants.4. The apparatus according to claim 1 , further comprising a chiller for further cooling the infused dehydrated acidified food to a temperature below about 50F.5. An apparatus for preparing a dried food product claim 1 , comprising:(a) means for treating a dried food with an aqueous acidulant, in an amount and for a period of time which is sufficient to modify a surface of the food to increase water permeability and rehydrate the dried food;(b) means for dehydrating the treated dried food at a temperature above about 150F, until a desired moisture content is achieved;(c) first means for cooling the dehydrated treated food to a temperature below about 150F;(d) means for infusing the cooled dehydrated treated food with a heat labile infusate; and(e) second means for cooling the infused cooled dehydrated treated food to a temperature of between about 50F to 35F for packaging.6. The apparatus according to claim 5 , wherein:the treating means comprises a structure which agitates the dried food ...

Aerated Sauce and Methods for Manufacturing and Dispensing the Same

An aerated sauce and method for making and dispensing the same is provided in this disclosure. In one particular embodiment, the aerated sauce comprises pureed fruit, a stabilizer, and entrained gas. In this embodiment, the stabilizer comprises at least one of hydrocolloids, gums, pectins, and gelatins. When the gas, pureed fruit, and stabilizer are mixed together, an aerated sauce with entrained gas is formed. Also disclosed in this document is a method for manufacturing an aerated sauce and a container and method for dispensing an aerated sauce. 1. An aerated sauce , said aerated sauce comprising:puree, said puree comprising fruit, vegetables, or a mixture thereof;a stabilizer;a whipping agent; andentrained gas;wherein the stabilizer comprises at least one of hydrocolloids, gums, pectins, and gelatins,wherein the whipping agent comprises at least one of whey protein concentrate, egg albumin, and gelatin,wherein the gas, puree, stabilizer, and whipping agent are mixed together to form the aerated sauce, andwherein the density of the aerated sauce is between about 15 grams/oz to about 25 grams/oz.2. The aerated sauce of claim 1 , wherein the ratio of puree to stabilizer is about 200:1.3. The aerated sauce of claim 1 , wherein the ratio of puree to whipping agent is about 100:1.4. The aerated sauce of claim 1 , wherein the puree is pureed apples.5. The aerated sauce of claim 1 , wherein aerated sauce comprises between about 10% to about 50% entrained gas.6. The aerated fruit sauce of claim 1 , wherein the entrained gas comprises nitrous oxide.7. The aerated fruit sauce of claim 1 , wherein the entrained gas comprises carbon dioxide.8. The aerated fruit sauce of claim 1 , further comprising ascorbic acid or erythorbic acid.9. The aerated sauce of claim 1 , further comprising fat.10. The aerated sauce of claim 9 , wherein the fat consists essentially of heavy cream claim 9 , milk fat claim 9 , vegetable oil claim 9 , coconut oil claim 9 , or palm kernel oil.11. The ...

NEW MELON VARIETY NUN 26367 MEM

The invention relates to the field of , in particular to a new variety of designated NUN 26367 MEM, plants, seeds and melon fruits. 1. A plant , plant part or seed of melon variety NUN 26367 MEM , wherein a representative sample of said seed has been deposited under Accession Number NCIMB ______.2. A plant produced by growing the seed of .3. A plant part produced from the plant of claim 2 , further defined as a leaf claim 2 , pollen claim 2 , an ovule claim 2 , a fruit claim 2 , a scion claim 2 , a rootstock claim 2 , cutting claim 2 , flower or a part of any of these or a cell.4. A method of producing a melon plant claim 2 , comprising crossing the plant of with a second melon plant one or more times claim 2 , and selecting progeny from said crossing.5. A method of producing a melon plant claim 2 , comprising selfing the plant of one or more times claim 2 , and selecting progeny from said selfing.6. The progeny of claim 2 , wherein said progeny have all the distinguishing characteristics 1) to 5) or 1) to 10) of the tomato plant of when grown under the same environmental conditions wherein the distinguishing characteristics are defined as: 1) NUN 26367 MEM has an average fruit diameter at edible maturity of between 14.3 and 16.3 cm; 2) NUN 26367 MEM has an average fruit weight (at edible maturity) of between 2375 and 2626 gram; 3) NUN 26367 MEM has rind net interstices of type 1—shallow; 4) NUN 26367 MEM has an average rind texture thickness at medial of between 1.74 and 1.92 mm; 5) NUN 26367 MEM has an average number of seeds per fruit of between 762 and 842; 6) NUN 26367 MEM has an average weight per 1000 seeds of between 23.75 and 26.25 gram; 7) NUN 26367 MEM has an average length of 3rd leaf mature blade of between 12.4 and 13.7 cm; 8) NUN 26367 MEM has an average width of 3rd leaf mature blade of between 13.4 and 14.8 cm; 9) NUN 26367 MEM has an average leaf petiole length of between 13.4 and 14.8 cm7. Progeny of the plant of wherein said progeny have all the ...

NEW TOMATO VARIETY NUN 00203 TOP

The invention provides a new and distinct hybrid variety of tomato, NUN 00203 TOP. 1. A plant , plant part or seed of tomato variety NUN 00203 TOP , wherein a representative sample of said seed has been deposited under Accession Number NCIMB ______.2. A plant or part thereof grown from the seed of .3. The plant part of claim 2 , further defined as a leaf claim 2 , pollen claim 2 , an ovule claim 2 , a fruit claim 2 , a scion claim 2 , a rootstock claim 2 , cutting claim 2 , flower or a part of any of these or a cell.4Solanum. A plant claim 2 , or a part thereof which does not significantly differ from the plant of in any of the distinguishing characteristics selected from the group consisting of 1) average mature fruit pericarp thickness; 2) average diameter of mature fruit (at widest point); 3) average number of nodes before the first inflorescence; 4) average number of nodes between early (1st-2nd claim 2 , 2nd-3rd) inflorescences; 5) average weight of mature fruit; 6) average time between sowing and harvesting; 7) average mature plant height; 8) an average number of flowers per inflorescence; 9) principle uses including concentrated products claim 2 , whole-pack canning and dicing and 10) a small mature plant canopy5. A tissue or cell culture of regenerable cells of the plant of .6. The tissue or cell culture according to claim 5 , comprising cells or protoplasts from a plant part selected from the group consisting of embryos claim 5 , meristems claim 5 , cotyledons claim 5 , hypocotyl claim 5 , pollen claim 5 , leaves claim 5 , anthers claim 5 , roots claim 5 , root tips claim 5 , pistil claim 5 , petiole claim 5 , flower claim 5 , fruit claim 5 , seed claim 5 , stem and stalks.7. A tomato plant regenerated from the tissue or cell culture of claim 5 , wherein the plant has all of the physiological and morphological characteristics of the plant of as listed in Table 1 when determined at the 5% significance level.8. A tomato plant regenerated from the tissue or ...

LETTUCE VARIETY 79-459 RZ

The present invention relates to a seed designated 79-459 RZ, which may exhibit a combination of traits including resistance against downy mildew (Regel) races B1:1 to B1:31, and Ca-I to Ca-VIII, and currant-lettuce aphid () biotype Nr:0, an extraordinary high number of intense to very intense red oakleaf-shaped leaves of substantially equal size, and a low to medium plant weight. The present invention also relates to a plant produced by growing the 79-459 RZ seed. The invention further relates to methods for producing the lettuce cultivar, represented by lettuce variety 79-459 RZ. 1Bremia lactucaeNasonovia ribignisi. A lettuce plant designated 79-459 RZ , representative seed of which having been deposited under NCIMB Accession No. 42274 , wherein said plant comprises at least the following combination of traits including resistance against downy mildew (Regel) races B1:1 to B1:31 , and Ca-I to Ca-VIII , and currant-lettuce aphid () biotype Nr:0 , an extraordinary high number of intense to very intense red oakleaf-shaped leaves of substantially equal size , and a low to medium plant weight.2. The lettuce plant of wherein the plant exhibits small to medium spread of the frame leaves.3. A seed of the plant of .4. A part of the plant of claim 1 , wherein said part of the plant is suitable for sexual reproduction.5. The part of the plant as claimed in claim 4 , wherein said part comprises a microspore claim 4 , pollen claim 4 , ovary claim 4 , ovule claim 4 , embryo sac or egg cell.6. A part of the plant of claim 1 , wherein said part of the plant is suitable for vegetative reproduction.7. The part as claimed in claim 6 , wherein said part comprises a cutting claim 6 , root claim 6 , stem claim 6 , cell or protoplast.8. A tissue culture of regenerable cells or protoplasts from the lettuce plant of .9. The tissue culture as claimed in claim 8 , wherein said cells or protoplasts of the tissue culture are derived from a tissue comprising a leaf claim 8 , pollen claim 8 , ...

ALL NATURAL FRUIT SNACK AND METHOD OF MANUFACTURING AN ALL NATURAL FRUIT SNACK

A fruit snack manufactured, in summary, by removing moisture from commercially available juice concentrates (e.g., containing about 30% moisture) by heating for a short time the juice concentrate and vacuuming away excess moisture to produce a fruit juice concentrate with about a 15 to 20% moisture content, mixing the reduced moisture content fruit juice concentrate with fruit purees and gelling agents, preferably both pectin and gelatin, to produce a cooked mass, and depositing the cooked mass in a Mogul machine to produce the molded fruit snack. 1. A process of manufacturing a fruit snack product , comprising the steps of:providing fruit juice concentrate having a moisture content of substantially 15% to 20%;mixing the fruit juice concentrate with fruit purees;mixing the fruit juice concentrate with a gelling agent; anddepositing the fruit juice concentrate with the fruit purees and the gelling agent in a Mogul machine to produce the fruit snack product.2. The process of claim 1 , wherein the step of providing the fruit juice concentrate comprises the steps of:providing fruit juice concentrate having substantially a 30% moisture content;heating the provided fruit juice concentrate to a temperature of substantially between 250 to 300 degrees Fahrenheit for a predetermined period of time; andvacuuming excess moisture from the heated fruit juice concentrate to produce fruit juice concentrate having substantially a 15% to 20% moisture content.3. The process of claim 1 , wherein the gelling agent is a combination of gelatin and pectin.4. The process of claim 3 , wherein the gelatin and the pectin are provided in a ratio of about 10 to 1.5. The process of claim 3 , wherein the gelatin comprises 1 part gelatin and two parts water.6. The process of claim 1 , wherein the produced fruit snack product has a translucent appearance.7. The process of claim 1 , comprising adding natural colors and flavors to the deposited fruit juice concentrate.8. The process of claim 1 , ...

LETTUCE VARIETY 83-02 RZ

The present invention relates to a seed designated 83-02 RZ, which may exhibit a combination of traits including resistance to downy mildew () races B1:1-31 and Ca-I to Ca-VIII, resistance to currant-lettuce aphid (), very intensely red deeply lobed leaves, and a loose to moderately firm head. The present invention also relates to a plant produced by growing the 83-02 RZ seed. The invention further relates to methods for producing the lettuce cultivar, represented by lettuce variety 83-02 RZ. 1Bremia lactucaeNasonovia ribisnigri. A lettuce plant designated 83-02 RZ , representative seed of which having been deposited under NCIMB Accession No. 42311 , wherein said plant comprises at least the following combination of traits including resistance to downy mildew () races B1:1-31 and Ca-I to Ca-VIII , resistance to currant-lettuce aphid () , very intensely red deeply lobed leaves , and a loose to moderately firm head.2. The lettuce plant of wherein the plant has a moderately closed base.3. A seed of the plant of .4. A part of the plant of claim 1 , wherein said parts of the plant is suitable for sexual reproduction.5. The part of the plant as claimed in claim 4 , wherein said parts comprises a microspore claim 4 , pollen claim 4 , ovary claim 4 , ovule claim 4 , embryo sac or egg cell.6. A part of the plant of claim 1 , wherein said parts of the plant is suitable for vegetative reproduction.7. The part as claimed in claim 6 , wherein said parts is selected from the group consisting of cuttings claim 6 , roots claim 6 , stems claim 6 , cells and protoplasts.8. A tissue culture of regenerable cells or protoplasts from the lettuce plant of .9. The tissue culture as claimed in claim 8 , wherein said cells or protoplasts of the tissue culture are derived from a tissue comprising a leaf claim 8 , pollen claim 8 , embryo claim 8 , cotyledon claim 8 , hypocotyl claim 8 , meristematic cell claim 8 , root claim 8 , root tip claim 8 , anther claim 8 , flower claim 8 , seed or stem ...

LOW BITTER CHICORY PRODUCTS

The present invention provides a food product comprising at least 1.5%, 5%, 10%, 20%, 30%, or more, by weight total ingredients of a low bitter chicory plant material or flour. The present invention also provides a method for obtaining a chicory product with reduced bitterness, comprising blanching chicory roots or root chips, drying the blanched chicory root chips, and optionally grinding the dried chicory root chips and incorporating it into flour, dough, or other food products. Also provided is a method for obtaining a chicory taproot with reduced bitterness, comprising cultivating a chicory plant at a soil nitrogen level of 150 lbs per acre or less in the upper 3 feet of the soil. 1. A low bitter chicory flour , wherein said flour is less bitter than a flour made from the taproots of the chicory variety ‘Orchies’ as determined in taste test.2Chicorium intybus.. The low bitter chicory flour according to claim 1 , wherein said chicory flour comprises from 10% to 90% less dihydrolactucin compared to a bitter chicory flour made from the taproots of3Chicorium intybus,Chicorium intybus.. The low bitter chicory flour according to claim 2 , wherein said flour comprises from 10% to 90% less dihydro-8deoxy-lactucin compared to a bitter chicory flour made from the taproots of and wherein said flour comprises no reduced levels of lactucin claim 2 , 8-deoxylactucin and lactucopicrin compared to a bitter chicory flour made from the taproots of4. The low bitter chicory flour according to claim 3 , wherein said flour comprises less than 10% by weight of sugar claim 3 , less than 5% by weight of fat claim 3 , between 10% and 20% by weight of insoluble fibers claim 3 , between 50% and 75% by weight of soluble fibers claim 3 , and between 2.5% and 10% by weight of protein.5. A food product comprising at least 1.5% by weight of total ingredients of a low bitter chicory flour claim 3 , wherein said flour is less bitter than a flour made from the taproots of the chicory variety ‘ ...

Almond Pâté

Described is a process for creating almond pâté, a vegan spread. The ingredients include almonds, olives, one or more vinegars, water, oil, garlic, white pepper and black pepper. The almonds are initially soaked for approximately 24 hours at room temperature in low pH salt solution. The almonds are then combined and processed with other ingredients. The result is a healthy and appealing alternative substantially similar in consistency and satiety as a traditional liver pate. 1. A food product made from the process comprising:soaking whole almonds in a solution of water, citric acid and sea salt, and wherein the solution has a pH not higher than about 2.1;draining the almonds;rinsing the almonds with excess water;combining the almonds with an aqueous solution of fulvic acid;processing the almonds until the almonds and pieces thereof are approximately the size of grains of rice;adding an aqueous acidic solution;adding olives, dried fruit pieces and at least one of a white pepper, a black pepper, and a salt;processing the mixture until solid pieces are approximately the size of sand particles;continue processing and adding an oil until the mixture obtains a consistency substantially similar to a traditional pate.2. The food product of claim 1 , and wherein the aqueous acidic solution includes a vinegar.3. The food product of claim 1 , and wherein the aqueous acidic solution includes a lemon-based acid.4. The food product of claim 1 , and wherein after adding the aqueous acidic solution claim 1 , the mixture is allowed to rest between five and ten minutes.5. The food product of claim 1 , and wherein after adding the aqueous acidic solution claim 1 , the mixture is allowed to rest at least one minute.6. The food product of claim 1 , and wherein the dried fruit pieces are raisins.7. The food product of claim 1 , and wherein the dried fruit pieces are plums.8. The food product of claim 1 , and wherein the dried fruit pieces are dried peaches.9. The food product of claim 1 ...

METHOD AND SYSTEM FOR MODIFYING RAW FOODS, AND RAW FOOD PRODUCT MADE THEREBY

A method for modifying a quality of a fruit includes cutting a live stem attached to a live fruit at a cut distance from the fruit, producing a cut end of the stem, contacting only the cut end of the stem with a solution comprising at least one mobile and quality-modifying food ingredient while protecting the fruit from contact with the solution, and keeping the cut end of the stem in contact with the solution for an incubation time sufficient to allow absorption and transport of the food ingredient into the fruit, the food ingredient conferring a modified quality upon the fruit. A system for practicing the method and an edible raw plant product produced by the method are also disclosed. 1. A method for modifying a quality of a fruit , comprising:cutting a live stem attached to a live fruit at a cut distance from the fruit, producing a cut end of the stem;contacting only the cut end of the stem with a solution comprising at least one mobile and quality-modifying food ingredient, while protecting the fruit from contact with the solution; andkeeping the cut end of the stem in contact with the solution for an incubation time sufficient to allow absorption and transport of the food ingredient into the fruit, the food ingredient conferring a modified quality upon the fruit.2. A method in accordance with claim 1 , wherein the food ingredient is selected from the group consisting of acesulfame-K claim 1 , sucralose claim 1 , stevioside claim 1 , neohesperidin dihydrochalcone claim 1 , capsaicin claim 1 , dihydrocapsaicin claim 1 , nonivamide claim 1 , allicin claim 1 , maltol claim 1 , ethyl maltol claim 1 , methyl anthranilate claim 1 , methyl salicylate claim 1 , vanillin claim 1 , anthocyanin claim 1 , betalain claim 1 , norbixin claim 1 , gingerol claim 1 , theobromine claim 1 , theophylline claim 1 , ginsenosides claim 1 , caffeine claim 1 , carmine claim 1 , chlorophyllin claim 1 , and betanin claim 1 , and derivatives thereof having similar biochemical functions.3. ...

RESISTANCE AGAINST HYALOPERONOSPORA PARASITICA IN DIPLOTAXIS TENUIFOLIA

The invention relates to a rucola plant of the species which may comprise genetic determinant B and optionally A that leads to expression of resistance against at least isolates Pp0615 and Pp1248, which genetic determinant B is obtainable from a plant which may comprise said genetic determinant, representative seed of which was deposited with the NCIMB under deposit number NCIMB 42151 and which genetic determinant A is obtainable from a plant which may comprise said genetic determinant, representative seed of which was deposited with the NCIMB under deposit number NCIMB 41811. The invention further provides seeds that can grow into a plant that is resistant to at least isolates Pp0615 and Pp1248, to progeny of the rucola plant, to propagation material suitable for producing the plant, to seed and to parts of the plant and food products which may comprise the plant parts. 1Diplotaxis tenuifoliaHyaloperonospora parasitica. A rucola plant of the species comprising genetic determinant B and optionally genetic determinant A that leads to expression of resistance against isolates Pp0615 and Pp1248 , which genetic determinant B is as present in the genome of , or obtainable from , plants grown from seeds of which a representative sample was deposited at the NCIMB under deposit number NCIMB 42151 , and which genetic determinant A is as present in the genome of , or obtainable from , plants grown from seeds of which a representative sample was deposited at the NCIMB under deposit number NCIMB 41811.2Hyaloperonospora parasitica. The rucola plant of wherein the expression of resistance is complete resistance claim 1 , against isolates Pp0615 and Pp1248.3Hyaloperonospora parasitica. The rucola plant of claim 1 , obtainable by crossing a first rucola plant with a second rucola plant claim 1 , wherein one or both of the said plants is grown from seed of which a representative sample was deposited with the NCIMB under deposit number NCIMB 42151 claim 1 , or a progeny plant thereof ...

LETTUCE VARIETY 79-330 RZ

The present invention relates to a seed designated 79-330 RZ, which may exhibit a combination of traits including resistance against downy mildew (Regel) races Bl:1 to Bl:31, and Ca-I to Ca-VIII, and currant-lettuce aphid () biotype Nr:0, and an extraordinary high number of dark green oakleaf-shaped leaves of substantially equal size. The present invention also relates to a plant produced by growing the 79-330 RZ seed. The invention further relates to methods for producing the lettuce cultivar, represented by lettuce variety 79-330 RZ. 1Bremia lactucaeNasonovia ribignisi. A lettuce plant designated 79-330 RZ , representative seed of which having been deposited under NCIMB Accession No. 42312 , wherein said plant comprises at least the following combination of traits including resistance against downy mildew (Regel) races Bl:1 to Bl:31 , and Ca-I to Ca-VIII , and currant-lettuce aphid () biotype Nr:0 , and an extraordinary high number of dark green oakleaf-shaped leaves of substantially equal size.2. The lettuce plant of wherein the leaves of the plant are moderately glossy and have slight to moderate blistering.3. A seed of the plant of .4. A part of the plant of claim 1 , wherein said part of the plant is suitable for sexual reproduction.5. The part of the plant as claimed in claim 4 , wherein said part comprises a microspore claim 4 , pollen claim 4 , ovary claim 4 , ovule claim 4 , embryo sac or egg cell.6. A part of the plant of claim 1 , wherein said part of the plant is suitable for vegetative reproduction.7. The part as claimed in claim 6 , wherein said part comprises a cutting claim 6 , root claim 6 , stem claim 6 , cell or protoplast.8. A tissue culture of regenerable cells or protoplasts from the lettuce plant of .9. The tissue culture as claimed in claim 8 , wherein said cells or protoplasts of the tissue culture are derived from a tissue comprising a leaf claim 8 , pollen claim 8 , embryo claim 8 , cotyledon claim 8 , hypocotyl claim 8 , meristematic ...

METHOD FOR THE PRODUCTION OF POWDERED OLIVE

The subject of this invention is the production process of whole olive powder with easily pourable properties and natural olive powder that is produced with this processes. Olive and olive oil are used by human beings with different receipts and forms of utilization for more than thousands years. But powdered form of olive production from whole olives was not encountered. When whole olives are ground to obtain a powder, the intracellular oil is released and turn ground olives into a paste. It is impossible to obtain a dry powdered olive product from whole and not deoiled olives that does not release oil during its shelf life, without aggregating and protecting its powdered form just by grinding. The powder obtained from whole olives is more rich from olive oil in vitamins, minerals, fiber, and phenolic substance and it is superior in olive oil than various powders obtained from olive oil wastes as it also contains purest olive oil that has not passed any extraction processes. By the method that has been developed in this invention, an easily pourable, minimally processed natural olive powder has been obtained from dried and whole olives. 1. A method for obtaining powdered olives , characterized in that destoned and dried whole olives are grounded in the presence of an oil absorbing substance.2. The method according to claim 1 , wherein all organic or non organic olive cultivars are used as raw material.3. The method according to claim 1 , wherein moisture is reduced by drying the olives in order to prevent cake formation during grinding process claim 1 , characterized in that claim 1 , the drying process is made between −80° C. to 80° C. for 24-120 hours in a fan claim 1 , fanless and vacuum incubator claim 1 , solar claim 1 , microwave claim 1 , infrared dryer or lyophilizer.4. The method according to claim 1 , wherein nutritious materials that are beneficiary to nutrition and health claim 1 , are used during grinding as oil absorbing substance.5. The method ...

NATURAL BINDER DERIVED FROM LIPOPHILIC PITH FIBERS (GROUND STEM OR STALK INTERNAL FIBERS) SEPARATED FROM SUNFLOWER STEMS OR STALKS FOR PROCESSED FOODS AND PROCESSED FOODS CONTAINING THE SAME

An object of the present invention is to utilize strong water and moisture holding property and oil and fat holding property—that is to say, binding effects—of pith fibers (ground stem or stalk internal fibers) separated from sunflower stems or stalks, which are natural products, in order to enhance binding capacity of processed meat products, and especially processed chicken products. Another object of the present invention is to apply the use of the pith fibers to other processed foods, such as noodles and sweets. The present inventor found that lipophilic pith fibers (ground stem or stalk internal fibers) separated from sunflower stems or stalks have strong water and moisture holding property and oil and fat holding property; that is to say, binding effects. Accordingly, the present inventor developed a natural binder capable of imparting elasticity to processed meat, noodles, chicken sausages for which it is particularly difficult to bind meat, and fish paste products, and also achieved the applied use of the present invention to noodles and sweets. 1. A processed meat product , which contains 0.03% to 1.0% of a natural binder ground pith fibers separated from sunflower stems or stalks , and which is free of phosphate.2. The processed meat product according to claim 1 , which is a ham or sausage.34-. (canceled) The present invention relates to the utilization of strong water and moisture holding property and oil and fat holding property; that is to say, the binding effects of lipophilic pith fibers (ground stem or stalk internal fibers) separated from sunflower stems or stalks as plant fibers. The present invention enables production of secure and safe processed meat products having juiciness and elasticity, such as processed meat, noodles, chicken sausages for which it is particularly difficult to bind meat, and fish paste products. The present invention also enables production of noodles having lasting springiness, sweets having balanced and uniform tastes, ...

PREPARED FOODS HAVING HIGH EFFICACY OMEGA 6/OMEGA 3 BALANCED POLYUNSATURATED FATTY ACIDS

A composition and method for supplementing food, nutrition, and diet systems with omega-6 to omega-3 balanced oils comprising a synergistic blend of at least two oils. The composition further comprises a synergistic blend of long chain omega-3 oil as a means to further increase the nutritional value. The composition provides an effective increase in therapeutic and pharmacological properties in nutrition and diet systems. 1. A composition for manufacture of a food product , comprising a mixture of omega-6 fatty acids , omega-3 fatty acids , and an antioxidant , wherein the ratio of omega-6 fatty acids to omega-3 fatty acids by weight is from about 0.01:1 to about 4:1; the omega 3 fatty acids comprise a short-chain polyunsaturated fatty acid (“PUFA”) and a long-chain PUFA , where the ratio of short-chain PUFA to long-chain PUFA by weight is from about 0.01:1 to about 5:1; and a standard serving of the food product contains at least 50 mg of long-chain PUFA.2. The composition of claim 1 , wherein the omega-6 fatty acids claim 1 , omega-3 fatty acids claim 1 , and the antioxidant comprise an emulsion.3. The composition of claim 2 , wherein the antioxidant is selected from the group consisting of a sinapyl compound claim 2 , a sulfur containing antioxidant claim 2 , ferulic acid containing antioxidant claim 2 , vitamin E claim 2 , a tocotrienol claim 2 , curcumin claim 2 , inositol claim 2 , and combinations thereof.4. The composition of claim 3 , wherein the antioxidant concentration of the emulsion is between about 5 ppm to 115 ppm.5. The composition of claim 3 , wherein the antioxidant is vitamin E and inositol.6. The composition of claim 1 , wherein the long-chain PUFA is EPA claim 1 , DHA claim 1 , or a combination thereof.7. The composition of claim 1 , wherein the food product is a beverage.8. The composition of claim 7 , wherein the beverage is selected from the group consisting of fruit smoothies claim 7 , flavored beverages claim 7 , orange juice claim 7 , ...

BIOLOGICAL CONTROL OF CROWN GALL DISEASE ON GRAPEVINES

Derivatives of strain F2/5 are disclosed. These derivatives were generated following homologous recombination with an internal fragment of targeted genes resulting in gene disruption by insertion of a copy of suicide vector pVIK165. The genes disrupted were F-avi5813 encoding a phosphopantetheinyltransferase, F-avi4329 encoding an aminotransferase and F-avi0838 (rirA) encoding an iron responsive transcriptional regulator. Such derivatives control crown gall on grapevines. In addition, these derivatives did not induce roots necrosis but enhanced root development and callus formation. On young stem explants, it was shown as well that the F2/5 derivatives are necrosis-negative. 1Agrobacterium vitis. An isolated , necrosis-minus , derivative of strain F2/5 , said derivative retaining crown gall biological control.2A. vitis. The bacterium of claim 1 , wherein a gene encoding phosphopantetheinyl transferase (PPTase) of said F2/5 is inactivated.3. The bacterium of claim 1 , wherein PPTase expression is diminished or abrogated.4A. vitis. The bacterium of claim 2 , wherein said PPTase is a homolog of S4 (avi5813).5A. vitis. The bacterium of claim 1 , wherein a gene encoding an aminotransferase of said F2/5 is inactivated.6. The bacterium of claim 1 , wherein aminotransferase expression is diminished or abrogated.7A. vitis. The bacterium of claim 5 , wherein said aminotransferase is a homolog of S4 (avi4329).8A. vitis. The bacterium of claim 1 , wherein a gene encoding an iron response regulator of said F2/5 is inactivated.9. The bacterium of claim 1 , wherein iron response regulator expression is diminished or abrogated.10A. vitis. The bacterium of claim 8 , wherein said iron response regulator is a rirA homolog of S4 (avi0838).11. The bacterium of claim 1 , wherein said crown gall biological control is regulated by one or more genes encoding an ATP-dependent caseinolytic protease claim 1 , a non-ribosomal peptide synthase claim 1 , a polyketide synthase or one or more genes ...

OLIVE LEAF POWDER

The present invention provides methods of producing high quality olive leaf powders using infrared dry blanching, drying, and milling. Also provided are powders prepared by the methods of the invention. The powders can be included in various food, pharmaceutical, cosmetic, and antimicrobial compositions. 1. A method of producing olive leaf powder , the method comprising:(a) blanching fresh olive leaves using infrared radiation;(b) drying the blanched olive leaves; and(c) milling the dried olive leaves, thereby producing an olive leaf powder.2. The method of claim 1 , wherein the infrared radiation has a wavelength between 3 and 8 microns.3. The method of claim 1 , wherein the infrared radiation has a wavelength of about 4.5 microns.4. The method of claim 1 , wherein the step of blanching is carried out for about 30 seconds to about 5 minutes.5. The method of claim 4 , wherein the step of blanching is carried out for between about 1 minute and about 2 minutes.6. The method of claim 1 , wherein the step of blanching results in a surface temperature on the olive leaves of between about 200° F. and about 300° F.7. The method of claim 6 , wherein the temperature is about 260° F.8. The method of claim 1 , wherein the step of drying is carried out using hot air drying.9. The method of claim 1 , wherein the step of hot air drying is carried out at a temperature between about 70° C. and about 90° C.10. The method of claim 9 , wherein the temperature is about 80° C.11. The method of claim 1 , wherein the step of hot air drying is carried out for between about 25 and about 35 minutes.12. The method of claim 11 , wherein the step of hot air drying is carried out for about 35 minutes.13. The method of claim 1 , further comprising the step of separating the leaf blades from the leaf midrib and petioles claim 1 , prior to the step of milling the dried olive leaves.14. The method of claim 1 , further comprising the step of grinding the olive leaves prior to the step of milling.15. ...

WATERMELON VARIETY NUN 7201 WMW

The invention relates to the field of in particular to a new variety of watermelon designated NUN 7201 WMW as well as plants, seeds and watermelon fruits thereof. 1. A plant , plant part or seed of watermelon variety NUN 7201 WMW , wherein a representative sample of said seed has been deposited under Accession Number NCIMB ______.2. A plant or part thereof grown from the seed of .3. The plant part of claim 2 , further defined as a leaf claim 2 , pollen claim 2 , an ovule claim 2 , a fruit claim 2 , a scion claim 2 , a rootstock claim 2 , cutting claim 2 , flower or a part of any of these or a cell.4Citrullus. A plant claim 2 , or a part thereof which does not significantly differ from the plant of in any of the distinguishing characteristics selected from the group consisting of 1) average mature fruit diameter at midsection; 2) average mature fruit weight; 3) average leaf length; 4) average leaf width; 5) average mature fruit rind thickness at blossom end; 6) fruit flesh placental separation; 7) no fruit flesh transverse crack; 8) type of leaf size; 9) mature fruit primary skin color and 10) average % of soluble solids of juice (center of fruit).5. A watermelon plant claim 2 , or a part thereof which does not significantly differ from the plant of .6. A tissue or cell culture of regenerable cells of the plant of .7. The tissue or cell culture according to claim 6 , comprising cells or protoplasts from a plant part selected from the group consisting of embryos claim 6 , meristems claim 6 , cotyledons claim 6 , hypocotyl claim 6 , pollen claim 6 , leaves claim 6 , anthers claim 6 , roots claim 6 , root tips claim 6 , pistil claim 6 , petiole claim 6 , flower claim 6 , fruit claim 6 , seed claim 6 , stem and stalks.8. A watermelon plant regenerated from the tissue or cell culture of claim 6 , wherein the plant has all of the physiological and morphological characteristics of the plant of as listed in Table 1 when determined at the 5% significance level.9. A method of ...

2 Sisters Sweet Potato Salad

This invention relates to a recipe and a method of making homemade potato salad made of boiled potatoes; boiled eggs; stalks of celery; pickle relish; Yellow mustard; sweet pepper relish; Hellman's mayonnaise; and black pepper. 1. A homemade potato salad comprising of ingredients:potatoes;at least one boiled egg;at least one of stalk of celery;pickle relish;yellow mustard;sweet pepper relish;Hellman's mayonnaise; and,black pepper.2. The homemade potato salad according to claim 1 , wherein said plurality of potatoes are selected from the group consisting of Russet potato claim 1 , Yukon gold potatoes claim 1 , Red potatoes claim 1 , White potatoes claim 1 , Yellow potatoes claim 1 , Purple or Blue potatoes claim 1 , Fingering potatoes and Petite potatoes.3. The homemade potato salad according to claim 1 , wherein the ratio of potatoes and said at least one egg is in the rage of 4:3.4. The homemade potato salad according to claim 1 , wherein said yellow mustard is taken in concentration 0.4% with respect to said potatoes.5. The homemade potato salad according to claim 1 , wherein said stalk of celery is in concentration of 0.2% with respect to said egg.6. The homemade potato salad according to claim 1 , wherein the concentration of the Hellman's mayonnaise and black pepper is as per taste of a consumer.7. The method for preparing the homemade potato salad comprising steps of:a) cleaning and rinsing potatoes with fresh water;b) finely chopping potatoes;c) boiling potatoes in lightly salted water;d) cooking until potatoes turn tender;e) boiling eggs in lightly salted water;f) rinsing boiled potatoes and boiled eggs under cold water;g) peeling shell off the boiled eggs;h) finely chopping boiled eggs;i) mixing finely chopped eggs with stalks of finely chopped celery, pickle relish, yellow mustard, sweet pepper relish, Hellman's mayonnaise and black pepper; andj) adding finely chopped potatoes to mixture of step (i). Not applicableNot applicable.Not applicable(1) Field of ...

Fruit chunking and spear forming method and apparatus

A system for automatically forming chunks and spears at high speed from unpeeled fruit items is provided. The fruit is sliced into unpeeled wedges. The unpeeled wedges are conveyed into a plurality of staggered transverse chunking blades, wherein the flesh, but not the peel, is cut sequentially from the center of each wedge outwardly, flattening each wedge. A peel removal knife is located to sever the peel of each wedge from the center outwardly after the transverse chunk cutting blades have cut the flesh. Spears may be formed by deleting some of the transverse chunking blades.

Strawberry dried product having high sod enzyme activities and preparation method therefor

The objective of the present invention is to provide a strawberry dried product exhibiting high SOD enzyme activities and a preparation method therefor. Specifically, the objective of the present invention is to provide a strawberry dried product that maintains the maximum degree of the original shape, color, smell, and taste of fresh strawberries, that has nutrients such as vitamins, anthocyanin, and multiple amino acids, and exhibits high SOD enzyme activities. The present invention also relates to a drying method that enhances the preserved freshness of fresh strawberries. The method comprises cooling fresh strawberries in an average dropping temperature of 20° C. or more per minute, and sublimating same to obtain a strawberry dried product.

PEPPER WITH INCREASED BRIX LEVEL

The present invention relates to a pepper plant () that produces fruits with an increased Brix level, wherein the pepper plant may comprise a QTL, which when present leads to pepper fruits with increased Brix level, and wherein said QTL is similar to, or in particular the same as the QTL present in the genome of plants grown from seed which was deposited at the NCIMB under NCIMB number 42139, and wherein said QTL is linked to at least one marker selected from the group of SEQ ID NO:1, SEQ ID NO:3, SEQ ID NO:5, and SEQ ID NO:7 and wherein the QTL is preferably homozygously present. 1Capsicum annuum. A plant that produces a fruit with an increased Brix level , wherein the plant comprises a QTL , which when present leads to a pepper fruit with an increased Brix level , and wherein said QTL is similar to or the same as the QTL present in the genome of plants grown from seed which was deposited at the NCIMB under NCIMB number 42139 , and wherein said QTL is linked to at least one marker selected from the group of SEQ ID NO:1 , SEQ ID NO:3 , SEQ ID NO:5 , and SEQ ID NO:7.2. The plant of claim 1 , wherein the QTL is homozygously present.3. The plant of claim 1 , wherein the QTL is the same as a QTL that is present in the genome of plants grown from a seed of deposit NCIMB 42139 and is linked therein to markers SEQ ID No:1 claim 1 , SEQ ID No:3 claim 1 , SEQ ID No:5 claim 1 , and SEQ ID No:7.4Capsicum baccatum. The plant of claim 1 , wherein the QTL is located on LG3 and wherein the QTL is as present in or obtainable from the genome of plants or pepper plants grown from seed which was deposited at the NCIMB under NCIMB number 42139.5. The plant of claim 1 , wherein the pepper fruit produced by the pepper plant having the QTL have a similar size compared to the pepper fruit of a similar ripening stage of an isogenic pepper plant not having the QTL.6. The plant of claim 1 , wherein the Brix level in the pepper fruits comprising the QTL is increased in order of increasing ...

REGULATION OF NITRATE UPTAKE AND NITROGEN USE BY BTB GENES

This disclosure concerns the regulation of nitrogen use efficiency in plants. Embodiments concern regulatory factors that contribute to the growth phenotype of plants in limited nitrogen conditions. 1. A method for producing a transgenic plant cell , the method comprising:introducing at least one heterologous polynucleotide into the plant cell, wherein the heterologous polynucleotide hybridizes under stringent conditions to a polynucleotide selected from the group consisting of SEQ ID NO:1, SEQ ID NO:3, SEQ ID NO:7, SEQ ID NO:9, SEQ ID NO:11, SEQ ID NO:13, SEQ ID NO:15, and the complements thereof.2. The method according to claim 1 , wherein the polynucleotide is selected from the group consisting of:a polynucleotide encoding a mutant Bric-a-Brac/Tramtrack/Broad-1 (BTB1) or Bric-a-Brac/Tramtrack/Broad-2 (BTB2) polypeptide; anda polynucleotide encoding an antisense ribonucleic acid molecule targeting a BT1 or BT2 gene,thereby producing a transgenic plant cell.3. The method according to claim 2 , wherein the method comprises introducing:a polynucleotide encoding a mutant BTB1 polypeptide and a polynucleotide encoding a mutant BTB2 polypeptide;a polynucleotide encoding an antisense ribonucleic acid molecule targeting a BT1 gene and a polynucleotide encoding an antisense ribonucleic acid molecule targeting a BT2 gene;a polynucleotide encoding a mutant BTB1 polypeptide and a polynucleotide encoding an antisense ribonucleic acid molecule targeting a BT2 gene; ora polynucleotide encoding a mutant BTB2 polypeptide and a polynucleotide encoding an antisense ribonucleic acid molecule targeting a BT1 gene.4. The method according to claim 2 , wherein the heterologous polynucleotide encodes a mutant BTB1 polypeptide derived from a BTB1 polypeptide selected from the group consisting of SEQ ID NO:2 claim 2 , SEQ ID NO:10 claim 2 , SEQ ID NO:12 claim 2 , SEQ ID NO:14 claim 2 , and SEQ ID NO:16.5. The method according to claim 4 , wherein the heterologous polynucleotide is a bt1 ...

Apparatus and Method for Coring and Stuffing a Banana

The method and apparatus for coring, filling or stuffing a banana. The apparatus is comprised of a banana cradle that has a base, a trough on one side of the base, a collar attached to the base situated at one end of the trough, a strapping apparatus attached to the base on the other opposite end of the trough from the collar, and a coring device to remove a banana plug from the banana. The trough is sized and shaped to accept an unpeeled banana. The end of the unpeeled banana is cut off. A coring device is used to remove a plug from the interior of the banana. Once the plug of the banana is removed a filling apparatus is used to fill the internals of the cored banana with one or more of the complimentary food items with bananas. 1. A banana stuffing apparatus comprised of:a banana cradle that has a base, a trough, a hold down collar, a strapping apparatus with the trough attached to one side of the base, the hold down collar attached to the base on the same side as the trough and situated at one end of the trough, the strapping apparatus at the other end of the trough in which the size, shape and placement of the trough with the hold down collar and strapping apparatus allow a user to place an unpeeled banana through the collar such that the stem of the banana is sticking out the end of the collar and the banana is resting in the trough so that when the strap is adjusted and tightened over the other end of the banana this causes the banana to become straighter and allows the end of the banana that is exposed at the strap end to be cut perpendicular to the length of the banana exposing the banana end;a coring device, consisting of an open tube with a folded tab at one end of the tube, wherein the end with the folded tab is inserted into the exposed banana and inserted down the length of the banana allowing for the tube to be rotated to detach a banana plug from the banana with then said banana plug removed from the banana as the coring device is removed from the ...

Small seeded corn salad (valerianella locusta)

The invention relates to a corn salad fruit of the species Valerianella locusta, characterised by a fruit width which is smaller than 1.7 mm and/or a length/width ratio of the fruits which is higher than 1.2, and which fruit width and/or length/width ratio are/is determined by a genetic determinant which is as found in, or is obtainable from, fruits of which a representative sample was deposited under accession number NCIMB 42007, or is equivalent to the said genetic determinant in NCIMB 42007.

Onion Variety NUN 17210 ONL

The invention relates to the field of in particular to a new variety of onion, designated NUN 17210 ONL as well as plants, seeds and bulbs thereof. 1. A plant , plant part or seed of onion variety NUN 17210 ONL , wherein a representative sample of said seed has been deposited under Accession Number NCIMB ______.2. The plant part of claim 1 , further defined as a leaf claim 1 , pollen claim 1 , a bulb claim 1 , a scale claim 1 , an ovule claim 1 , a fruit claim 1 , a cutting claim 1 , umbel claim 1 , flower or a part of any of these claim 1 , or a cell.3. A seed grown on the plant of .4Allium. An plant claim 1 , or a part thereof which does not significantly differ from the plant of in any of the distinguishing characteristics selected from the group consisting of 1) bulb height; 2) bulb diameter; 3) bulb weight; 4) bulb scales (thickness) of type 3: Thin (Crystal Wax); 5) bulb scales (amount) of type 1: Few (Crystal Wax); 6) Leaf length (before maturity yellowing begins); 7) Sheath column length (height from soil line to base of lowest succulent leaf); 8) Plant type 2: intermediate; 9) Leaf bloom of type 4: Heavy (California early red); and 10) Plant height above soil line to highest point of any foliage.5. An onion plant claim 1 , or a part thereof which does not significantly differ from the plant of .6. A tissue or cell culture of regenerable cells of the plant of .7. The tissue or cell culture according to claim 6 , comprising cells or protoplasts from a plant part selected from the group consisting of embryos claim 6 , meristems claim 6 , cotyledons claim 6 , hypocotyl claim 6 , pollen claim 6 , leaves claim 6 , bulbs claim 6 , scales claim 6 , anthers claim 6 , roots claim 6 , root tips claim 6 , pistil claim 6 , petiole claim 6 , flower claim 6 , fruit claim 6 , seed claim 6 , stem and stalks.8. An onion plant regenerated from the tissue or cell culture of claim 6 , wherein the plant has all of the physiological and morphological characteristics of the plant ...

LETTUCE VARIETY 41-138 RZ

The present invention relates to a seed designated 41-138 RZ, which exhibits a combination of traits including broad base leaves, resistance against downy mildew () races B1:1-31 and Ca-I to Ca-VIII, currant-lettuce aphid (), lettuce mosaic virus (LMV), and to corky root rot (), wherein resistance to races Ca-I to Ca-VIII is conferred by resistance gene Dm17. The present invention also relates to a plant produced by growing the 41-138 RZ seed. The invention further relates to methods for producing the lettuce cultivar, represented by lettuce variety 41-138 RZ. 1Bremia lactucaeNasonovia ribisnigriSphingomonas suberifaciensBremia lactucae. A lettuce plant designated 41-138 RZ , representative seed of which having been deposited under NCIMB Accession No. 42316 , wherein said plant comprises the following combination of traits including broad base leaves , resistance against downy mildew () races B1:1-31 and Ca-I to Ca-VIII , currant-lettuce aphid () , lettuce mosaic virus (LMV) , and to corky root rot () , wherein resistance to races Ca-I to Ca-VIII is conferred by resistance gene Dm17.2. The lettuce plant of wherein the mature leaves of the plant are dark green.3. A seed of the plant of .4. A part of the plant of claim 1 , wherein said part of the plant is suitable for sexual reproduction.5. The part of the plant as claimed in claim 4 , wherein said part comprises a microspore claim 4 , pollen claim 4 , ovary claim 4 , ovule claim 4 , embryo sac or egg cell.6. A part of the plant of claim 1 , wherein said part of the plant is suitable for vegetative reproduction.7. The part of the plant as claimed in claim 6 , wherein said part comprises a cutting claim 6 , root claim 6 , stem claim 6 , cell or protoplast.8. A tissue culture of regenerable cells or protoplasts from the lettuce plant of claim9. The tissue culture as claimed in claim 8 , wherein said cells or protoplasts of the tissue culture are derived from a tissue comprising a leaf claim 8 , pollen claim 8 , embryo ...

LETTUCE VARIETY 81-71 RZ

The present invention relates to a seed designated 81-71 RZ, which exhibits a combination of traits including resistance against downy mildew (Regel) races B1:1 to B1:31 and Ca-I to Ca-VIII, currant-lettuce aphid () biotype Nr:0, corky root () race CA1, (f.sp. lactucae) race Fol:2 and Lettuce Mosaic Virus (LMV), as well as red colored mature leaves. The present invention also relates to a plant produced by growing the 81-71 RZ seed. The invention further relates to methods for producing the lettuce cultivar, represented by lettuce variety 81-71 RZ. 1Bremia lactucaeNasonovia ribignisiSphingomonas suberifaciensFusariumFusarium oxysporum. A lettuce plant designated 81-71 RZ , representative seed of which having been deposited under NCIMB Accession No. 42329 , wherein said plant comprises at least the following combination of traits including resistance against downy mildew (Regel) races B1:1 to B1:31 and Ca-I to Ca-VIII , currant-lettuce aphid () biotype Nr:0 , corky root () race CA1 , (f.sp. lactucae) race Fol:2 and Lettuce Mosaic Virus (LMV) , as well as red colored mature leaves.2. The lettuce plant of wherein the plant is very slow bolting.3. A seed of the plant of .4. A part of the plant of claim 1 , wherein said part of the plant is suitable for sexual reproduction.5. The part of the plant as claimed in claim 4 , wherein said part comprises a microspore claim 4 , pollen claim 4 , ovary claim 4 , ovule claim 4 , embryo sac or egg cell.6. A part of the plant of claim 1 , wherein said part of the plant is suitable for vegetative reproduction.7. The part as claimed in claim 6 , wherein said part comprises a cutting claim 6 , root claim 6 , stem claim 6 , cell or protoplast.8. A tissue culture of regenerable cells or protoplasts from the lettuce plant of .9. The tissue culture as claimed in claim 8 , wherein said cells or protoplasts of the tissue culture which derived from a tissue comprising a leaf claim 8 , pollen claim 8 , embryo claim 8 , cotyledon claim 8 , ...

Stable, Convenient Whole Food Nutritional Supplement

The disclosure relates to shelf-stable food products that are whole food based, made with fresh produce, and contain high fiber, complex protein, low sugar, low calories, without any concentrates, extracts, powders or artificial ingredients; and the process of making the same. 1. A food product , each serving comprising: about 2-10 grams of protein from a first whole food source , about 2-10 grams of fiber from a second whole food source , and about 2-15 grams of sugar from at least one of whole fruits and/or whole vegetables , wherein the food product is a thermally processed and shelf-stable food product.2. The food product of claim 1 , wherein the first whole food source is selected from the group consisting of legume claim 1 , whole grain claim 1 , seed claim 1 , nut claim 1 , and any combination thereof.3. The food product of claim 1 , wherein the second whole food source is selected from the group consisting of legume claim 1 , whole grain claim 1 , seed claim 1 , husk claim 1 , nut claim 1 , root vegetable claim 1 , leafy green vegetable claim 1 , fresh herb claim 1 , citrus fruit claim 1 , stone fruit claim 1 , pome fruit and any combination thereof.4. The food product of claim 1 , wherein the sugar comprises fructose from at least one of whole fruits and whole vegetables claim 1 , or the juices from at least one of whole fruits and whole vegetables.5. The food product of claim 3 , wherein the legume is bean claim 3 , pea or lentil.6perillapsyllium. The food product of claim 3 , wherein the seed is chia seed claim 3 , flax seed claim 3 , seed or seed.7. The food product of claim 3 , wherein the root vegetable is sweet potato claim 3 , beet claim 3 , or carrot.8. The food product of claim 1 , further comprising about 0.5-2 grams of natural omega-3-fatty acid.9. The food product of claim 1 , further comprising about 10-100 micrograms of natural folate.10. The food product of claim 1 , further comprising one or more natural supplemental vitamins and/or minerals ...