Настройки

Укажите год
-

Небесная энциклопедия

Космические корабли и станции, автоматические КА и методы их проектирования, бортовые комплексы управления, системы и средства жизнеобеспечения, особенности технологии производства ракетно-космических систем

Подробнее
-

Мониторинг СМИ

Мониторинг СМИ и социальных сетей. Сканирование интернета, новостных сайтов, специализированных контентных площадок на базе мессенджеров. Гибкие настройки фильтров и первоначальных источников.

Подробнее

Форма поиска

Поддерживает ввод нескольких поисковых фраз (по одной на строку). При поиске обеспечивает поддержку морфологии русского и английского языка
Ведите корректный номера.
Ведите корректный номера.
Ведите корректный номера.
Ведите корректный номера.
Укажите год
Укажите год
Применить Всего найдено 12507. Отображено 100.
05-01-2012 дата публикации

Process for Producing Cassava Flour

Номер: US20120003356A1
Автор: Athula Ekanayake, Paul Ralph Bunke
Принадлежит: Procter and Gamble Co

A process for the production of cassava flour having low concentration of cyanogenic compounds is described. The process is suitable for removing the cyanogenic compounds from bitter-type cassava roots using a minimum of washing steps. The resultant cassava flour has a high fiber content while having less than about 10 mg HCN equivalents/kg.

Подробнее
Номер записи: 1
21-06-2012 дата публикации

Oil stripping fryer unit

Номер: US20120156359A1
Автор: Donald Vaughn Neel, Jennifer Bell Raymond, Wilfred Marcellien Bourg, Jr.
Принадлежит: Frito Lay North America Inc

A continuous oil fryer used to fry food slices, such as potato chips, having an internal oil stripping capability. The fryer accumulates the steam produced by the frying process in a hood and utilizes such steam, after superheating the steam by passing it through a heat exchanger, to strip oil from product immediately upon removal from the hot oil bath by passing the superheated steam through a product bed while on an output conveyor. The superheated steam removes oil from the product on the output conveyor without increasing the moisture level of the product. The fryer therefore accomplishes the same function as a low-oil stripper without increasing the footprint of the frying unit and with less energy.

Подробнее
Номер записи: 2
16-08-2012 дата публикации

Fabricated food product made from fresh potato mash

Номер: US20120207892A1
Автор: Donald Vaughn Neel, Ponnattu Kurian Joseph, Renu Mathew, Sheyla Rivera Ramsay
Принадлежит: Frito Lay North America Inc

A composition and method for providing a strong dough having a substantial quantity of fresh potatoes. Fresh potatoes are made into a mash and centrifuged to reduce the water content to about 70% by weight. Such potato mash can comprise over 50% by weight of the final dough. This dough can be used to make sheeted or extruded products. Such dough results in improved, more naturally-flavored products compared to products made entirely from dehydrated or partially-dehydrated potato derivatives. The method comprises finely slicing potatoes to form a potato slurry or mash; decanting excess water from the potato slurry; heating the potato slurry to a temperature no greater than about 190 degrees Fahrenheit; cooling the slurry to under 140 degrees Fahrenheit; and imparting a low amount of work input to a mixture of the slurry and other ingredients to form a shapeable dough.

Подробнее
Номер записи: 3
11-10-2012 дата публикации

Gene silencing

Номер: US20120258233A1
Автор: Caius Rommens, Hua Yan, Kathy M.M. Swords, Oleg Bougri
Принадлежит: Simplot J R Co

The present invention relates to unique strategies and constructs for producing a nucleic acid product that downregulates or prevents expression of a desired target polynucleotide.

Подробнее
Номер записи: 4
21-02-2013 дата публикации

Acrylamide mitigation and color management in a formed potato aggregate

Номер: US20130045312A1
Автор: Clifford Louis Hoye, JR., Gordon Lee Smith, Jeremy Scott Higley
Принадлежит: Conagra Foods RDM Inc

A process for mitigating acrylamide formation in a formed potato aggregate is disclosed. The acrylamide formation is mitigated while the color formation of the formed potato aggregate is managed. The resulting reconstituted potato aggregate includes low acrylamide levels while exhibiting acceptable organoleptic properties such as taste, color, and texture.

Подробнее
Номер записи: 5
07-03-2013 дата публикации

Equipment and process for preparation of food products having closed loop continuous shapes

Номер: US20130059044A1
Автор: Alan Thorpe
Принадлежит: Cavendish Farms Corp

To cut food material, in particular potatoes and sweet potatoes, into continuous close-loop shapes, a cutting blade assembly is used. The cutting blade assembly consists of an outer and at least one inner concentrically arranged cutting blade, where each cutting blade has a close-loop cross-sectional shape. The space between adjacent cutting blades forms a cutting tube. The cutting tubes ultimately form the cross-sectional shapes of the cut food material. Supports, such as blade guides and plungers are slidably positioned between the cutting blades in the cutting tubes. These supports maintain the distance between adjacent cutting blades and assist in separating cut food material from the cutting blades. This cutting blade assembly may be used in a method and system for cutting food material into continuous close-loop shapes.

Подробнее
Номер записи: 6
16-05-2013 дата публикации

Method of preparing a tuber

Номер: US20130122163A1
Автор: Stanley Christensen
Принадлежит: Individual

A method of preparing a tuber for consumption, with the tuber having added food ingredients in the tuber. The tuber is thoroughly cooked. The tuber is then frozen to provide rigidity about the skin of the tuber, while leaving a portion of the flesh unfrozen. The skin of the tuber is pierced, preferably at an end of the tuber, forming a hole in the skin. The flesh of the tuber is accessed through the hole of in skin, and the flesh of the tuber is disturbed or disrupted. The desired added food material is inserted through the hole in the skin and into the disrupted flesh of the tuber. The tuber may then be completely frozen for later preparation and consumption.

Подробнее
Номер записи: 7
18-07-2013 дата публикации

Pharmaceutical Composition for Topical Application

Номер: US20130184242A1
Автор: Dov Tamarkin, Meir Eini
Принадлежит: Foamix Ltd

A pharmaceutical or cosmetic carrier or composition for topical application characterized by rheological properties which render the carrier or composition semi-solid at rest and a liquid upon application of shear forces thereto. The composition or carrier are prepared by mixing 1-25 percent of a solidifying agent and 75-99 percent of a hydrophobic solvent, by weight, wherein at least one of them has therapeutic or cosmetic benefits, in the presence or absence of a biologically active substance.

Подробнее
Номер записи: 8
10-10-2013 дата публикации

Comestible compositions comprising high potency savory flavorants, and processes for producing them

Номер: US20130266708A1
Автор: Aaron R. Dean, QING Chen, Rhondi Shigemura, Vincent Darmohusodo
Принадлежит: Senomyx Inc

The present invention relates to the use of certain high potency savory (‘umami’) taste modifiers, as savory flavoring agents and/or enhancers of monosodium glutamate, for the preparation of foods, beverages, and other comestible compositions, and to processes for preparing food flavorant compositions for use in the preparation of comestible food and drink.

Подробнее
Номер записи: 9
31-10-2013 дата публикации

Fermented Ingredient

Номер: US20130287893A1
Автор: Christopher Todd Mons, Stefka Ivanova Myaka, Tarun Bhowmik
Принадлежит: Givaudan SA

Provided is a hydrolyzed pea protein based fermentation process employing Lactobacillus spec, the formed ingredient, food products comprising said ingredient and a method of enhancing the salty taste of food products.

Подробнее
Номер записи: 10
21-11-2013 дата публикации

Method for producing purple sweet potato juice and dried powder

Номер: US20130309355A1
Автор: Brien Quirk, James Jianguo Chen, Jerry Wu, Wang-Chen Wong
Принадлежит: Darco Natural Products Inc

A method for preparing a purple sweet potato concentrate that is free from starch, rich in anthocyanins, phenolic compounds, minerals, and soluble dietary fiber with low viscosity, attractive color, and with natural sweetness is presented. The method first prepares and liquefies the purple sweet potatoes and fixes the colorization by adjusting the pH value. Next, amylase and an enzyme complex of hemicellulase, pectinase, cellulose, glucoamylase and protease are added in sequence under conditions effective to produce the juice with the above mentioned properties. The juice is then centrifuged and membrane-filtered to produce a purified purple sweet potato juice which is vacuum-concentrated to yield a purple sweet potato concentrate. Purple sweet potato powder can be obtained by vacuum drying the sediment and concentrate mixture.

Подробнее
Номер записи: 11
05-12-2013 дата публикации

Food product comprising a mixture of slices of potatoes cooked in oil and corns puffed up when heated

Номер: US20130323398A1
Автор: Oscar PERINI
Принадлежит: Individual

Food product characterized in that it comprises a mixture of slices of potatoes cooked in oil and corns puffed up when heated, said slices of potatoes being present in a percentage by weight ranging approximately from 55% to 85% of the total weight of the food product and said corns being present in a percentage by weight ranging approximately from 15% to 45% of the total weight of the food product.

Подробнее
Номер записи: 12
02-01-2020 дата публикации

BAKED GOODS

Номер: US20200000106A1
Автор: Bush Michael A., FARMER Sean, Lefkowitz Andrew R., Maske David T.
Принадлежит:

The present invention describes compositions and methods comprising lactic acid-producing bacteria in baked goods. 1. A composition comprising a baked composition of an edible starch and an isolated Bacillus coagulans bacterium.2. The composition of claim 1 , wherein said baked composition is selected from the group consisting of a bread claim 1 , a cake claim 1 , a pie claim 1 , a tart claim 1 , a pastry claim 1 , a candy bar claim 1 , an energy bar claim 1 , a granola bar claim 1 , a quiche claim 1 , a cookie claim 1 , and a treat for companion animals.3. The composition of claim 2 , wherein said cake is a muffin.4. The composition of claim 3 , wherein said muffin is a blueberry bran muffin.5Bacillus coagulans. The composition of claim 1 , wherein said isolated comprise between 0.01% and 10% by weight of said baked good.6Bacillus coagulansBacillus coagulans. The composition of claim 1 , wherein said isolated is hammer strain Accession No. ATCC 31284.7Bacillus coagulans. The composition of claim 1 , wherein said isolated is GBI-30 strain (ATCC Designation Number PTA-6086).8Bacillus coagulans. The composition of claim 1 , wherein said isolated is GBI-20 strain (ATCC Designation Number PTA-6085).9Bacillus coagulans. The composition of claim 1 , wherein said isolated is GBI-40 strain (ATCC Designation Number PTA-6087).10Bacillus coagulans. The composition of claim 1 , wherein said isolated is in the form of a spore.11Bacillus coagulans. The composition of claim 1 , wherein said isolated is in the form of a vegetative cell.12Bacillus coagulans. The composition of claim 1 , wherein said isolated is in the form of a mixture of vegetative cells and spores.13. A method of making a baked good comprising:providing a flour containing base mix and a liquid portion of water; mixing said flour containing base mix and said water to form a batter or dough;{'i': 'Bacillus coagulans', 'applying an isolated bacterium to said batter or dough; and'}heat processing said batter or dough ...

Подробнее
Номер записи: 13
03-01-2019 дата публикации

METHOD FOR MANUFACTURING PROCESSED GINSENG CONTAINING HONEY COMPONENT

Номер: US20190000122A1
Автор: HO Seong Suk
Принадлежит:

Provided is a method for manufacturing processed ginseng containing a honey component. The method includes preparing a first mixture material containing ginseng and honey; steam-heating the first mixture material; cooling the first mixture material; separating the ginseng and the honey of the first mixture material; cooling the separated ginseng at a low temperature; cooling the separated honey at a room temperature; mixing the ginseng cooled at the low temperature and the honey cooled at the room temperature to form a second mixture material; aging the second mixture material at a low temperature; and acquiring ginseng from the second mixture material. According to the present invention, high-molecular ginsenoside is hydrolyzed by the honey component so that the contents of ginsenosideRg5+Rk1, Rg3, Rh2, and CompoundK, which may be easily absorbed by the body of a human being, increase. 1. A method for manufacturing processed ginseng containing a honey component , the method comprising:preparing a first mixture material containing ginseng and honey; steam-heating the first mixture material; cooling the first mixture material; separating the ginseng and the honey of the first mixture material; cooling the separated ginseng at a low temperature; cooling the separated honey at a room temperature; mixing the ginseng cooled at the low temperature and the honey cooled at the room temperature to form a second mixture material; aging the second mixture material at a low temperature; and acquiring ginseng from the second mixture material,wherein the cooling of the separated ginseng at the low temperature is performed in a temperature range of 2° C. to 6° C. for 12 to 24 hours such that a coupling force of the honey that penetrated into the separated ginseng and the separated ginseng is improved, and is performed in a state in which the separated ginseng is blocked from the outside such that the moisture in the interior of the ginseng is not extracted from the separated ...

Подробнее
Номер записи: 14
07-01-2021 дата публикации

FOAM CONTROL

Номер: US20210000147A1
Автор: Chen Xue, King Stephen W., Tulchinsky Michael L.
Принадлежит:

A method for controlling foam comprising providing a food composition comprising a foam control agent and a foodstuff, the foam control agent; and processing the food composition. A food composition comprising a foodstuff and a foam control agent. 2. The method of claim 1 , wherein the foam control agent contains 0.5 to 100 percent claim 1 , by weight claim 1 , of the composition as shown in Equation (1).3. The method of claim 1 , wherein the foam control agent contains 30 to 100 percent claim 1 , by weight claim 1 , of the composition as shown in Equation (1).4. The method of claim 1 , wherein the quantity of the foam control agent in the food composition is 0.01 to 5 percent claim 1 , by weight.5. The method of claim 1 , wherein the quantity of the foam control agent in the food composition is 0.1 to 1 percent claim 1 , by weight.6. The method of claim 1 , wherein the foam control agent further comprises a solvent.7. The method of claim 1 , wherein the foam control agent further comprises a surfactant or an emulsifier.8. The method of claim 1 , wherein the food processing comprises one or more of washing claim 1 , slicing claim 1 , fermenting claim 1 , grating claim 1 , crushing claim 1 , peeling claim 1 , or mixing.9. The method of claim 1 , wherein the foam control agent further comprises an additive comprising an ethylene oxide/propylene oxide block copolymer claim 1 , butylene oxide/propylene oxide block copolymer claim 1 , ethylene oxide/butylene oxide block copolymer claim 1 , a wax claim 1 , or a silicone-based material.10. The method of claim 1 , wherein the foodstuff comprises potato derivatives or beet derivatives.12. The food composition of claim 11 , wherein the quantity of the foam control agent in the food composition is 0.01 to 5 percent claim 11 , by weight.13. The food composition claim 11 , wherein the foam control agent further comprises a solvent.14. The food composition of claim 11 , wherein the foam control agent further comprises an additive ...

Подробнее
Номер записи: 15
07-01-2021 дата публикации

FOAM CONTROL

Номер: US20210000153A1
Автор: Chen Xue, Cummins Clark H., King Stephen W., Tulchinsky Michael L.
Принадлежит:

A method for controlling foam comprising providing food composition comprising a foam control agent and a foodstuff, the foam control agent comprising a Mono glycidyl ether adduct or a Diglycidyl ether adduct. A composition useful for foam control comprising a mono glycidyl ether adduct, a diglycidyl ether adduct or combination thereof. 2. The method of wherein the foam control agent is comprised of a mixture of one of the Mono glycidyl ether adducts and one of the Diglycidyl ether adducts.3. The method of claim 2 , wherein the foam control agent contains 30 to 100 percent claim 2 , by weight claim 2 , of the mixture of the Mono glycidyl ether adduct and the Diglycidyl ether adduct claim 2 , wherein the mixture is any one of Entries (1) through (24).4. The method of claim 1 , wherein the quantity of the foam control agent in the food composition is 0.01 to 5 percent claim 1 , by weight.5. The method of claim 1 , wherein the quantity of the foam control agent in the food composition is 0.1 to 1 percent claim 1 , by weight.6. The method of claim 1 , wherein the foam control agent further comprises a solvent.7. The method of claim 1 , wherein the foam control agent further comprises a surfactant or an emulsifier.8. The method of claim 1 , wherein the food processing comprises one or more of washing claim 1 , slicing claim 1 , fermenting claim 1 , grating claim 1 , crushing claim 1 , peeling claim 1 , or mixing.9. The method of claim 1 , wherein the foodstuff comprises a potato derivative.11. A food composition comprised of a food stuff and the composition of .12. The food composition of claim 11 , wherein the foodstuff is a potato claim 11 , potato derivative claim 11 , beet or beet derivative.13. The food composition of claim 12 , wherein the foodstuff is a sugarbeet or sugarbeet derivative.14. The composition of claim 10 , wherein the mixture is comprised of the mono glycidyl ether adduct and the diglycidyl ether adduct of any one of the rows.16. (canceled) The ...

Подробнее
Номер записи: 16
04-01-2018 дата публикации

FOOD AND/OR NUTRACEUTICAL PRODUCT OF THE SPONGE CAKE TYPE AND METHOD FOR OBTAINING SAME FROM FOOD

Номер: US20180000149A1
Автор: Desjardins-Lavisse Isabelle, GILLET Guillaume, PAURD Olivier
Принадлежит:

Disclosed is a method for texturing food and/or nutraceutical products of the “sponge cake” or “solid foam” type including at least: (a). A transformation by controlled grinding of a preparation of at least one food, able to preserve the desired organoleptic properties, able to obtain a ground material, (b). Addition of a molecule with an inactive structure to the ground material to obtain a mixture, (c). Pressurization of the mixture obtained in step (b) by the incorporation of dissolved gas into the mixture, (d). Mechanical expansion obtained by reducing the pressure of the mixture obtained in step (b), (e). Activation of the structure molecule, wherein the mechanical expansion is achieved by reducing the pressure by at least 6 bar, preferably between 6 and 20 bar, preferably between 10 and 18 bar. 110-. (canceled)11. A method for texturing food and/or nutraceutical products of the “sponge cake” or “solid foam” type comprising at least:(a) Transformation by controlled grinding of a preparation of at least one food, able to preserve the desired organoleptic properties, able to obtain a ground material,(b) Addition of a structure molecule at an inactive state to said ground material to obtain a mixture,(c) Pressurization of the mixture obtained in step (b) by the incorporation of dissolved gas into said mixture,(d) Mechanical expansion n obtained by reducing the pressure of the mixture obtained in step (c), wherein the mechanical expansion is achieved by reducing the pressure by at least 6 bar,(e) Activation of the structure molecule, without cooking the mixture,{'sup': '3', 'wherein the structure molecule activation is a thermal activation configured to obtain a core temperature of said mixture of between 60° C. and 150° C., the activated structure molecule thereby providing a structured network within said mixture set in shape, definitively or temporarily, which results in a product having a density less than 0.4 g/cm.'}12. The method for texturing food and/or ...

Подробнее
Номер записи: 17
03-01-2019 дата публикации

CUT FOOD DENESTER

Номер: US20190001517A1
Автор: Englar James, Neel Allen J., Walker David Bruce
Принадлежит:

A system for separating cut food products includes a flow inlet, a flow outlet, and at least one drum connecting the flow inlet and the flow outlet. The flow inlet may be oriented to direct the cut food product tangentially into the at least one drum. The flow inlet may be oriented to direct the cut food product into the at least one drum at a right angle to a longitudinal axis of the at least one drum. The at least one drum may be a plurality of drums including a first drum having the flow inlet and a second drum having the flow outlet. The system may include a passageway providing fluid communication from the first drum to the second drum. The passageway may include a tapered section. The flow inlet may be aligned with the flow outlet. 1. A system for separating a cut food product , having a plurality of nested food product pieces , into a plurality of food product pieces , the system comprising:a flow inlet for receiving a cut food product having a plurality of nested food product pieces;a flow outlet; andat least one drum connecting the flow inlet and the flow outlet, wherein the flow inlet and the flow outlet are positioned to create a cyclonic flow path through the at least one drum.2. The system of claim 1 , wherein the cyclonic flow path is configured to separate the plurality of nested food product pieces into a plurality of food product pieces claim 1 , substantially each of which are individually separated from one another.3. The system of claim 1 , wherein the flow inlet is oriented to direct the cut food product tangentially into the at least one drum.4. The system of claim 3 , wherein the flow inlet is oriented to direct the cut food product into the at least one drum at a right angle to a longitudinal axis of the at least one drum.5. The system of claim 4 , wherein the flow inlet is positioned on a top portion of the at least one drum.6. The system of claim 1 , wherein the at least one drum is a plurality of drums including a first drum and a second ...

Подробнее
Номер записи: 18
13-01-2022 дата публикации

BAKED SAVORY FOOD COMPOSITION COMPRISING SHREDDED ROOT VEGETABLE AND METHOD OF MAKING THE SAME

Номер: US20220007658A1
Автор: Briant Karine Coue, Crewe Omar, Crowe Fidelma, Jensen Frederik, Jonnalagadda Sharat, Kendall Abby S., Lavin Joseph, Melonas Adam, Myers Janelle, Nosek Tom, Sawin Lena Marisa, Stolsky JulLea, Vemulapalli Vani
Принадлежит:

A baked food composition is provided that exhibits an unexpectedly loose, crunchy texture and multi-textural chew. The baked composition comprises a high amount of expanded inclusions and shredded root vegetable, which are agglomerated by a binder component comprising low amounts of oil, added sugar, and flour. The food composition is preferably free of hydrocoiloid gums and sugar syrups. 112-. (canceled)13. A method of making a baked savory food composition , the method comprising:forming a loosely agglomerated mass by combining:(i) an inclusion component comprising one or more expanded inclusions;(ii) a shredded component comprising shredded root vegetable, the shredded component comprising at least about 20% by weight of the loosely agglomerated mass; and(iii) a binder component comprising no more than 30% flour by weight of the loosely agglomerated mass, no more than about 20% water by weight of the loosely agglomerated mass, no more than about 15% oil by weight of the loosely agglomerated mass, and no more than about 20% added sugar by weight of the loosely agglomerated mass;shaping at least a portion of the loosely agglomerated mass to form a shaped agglomerated mass; andbaking the shaped agglomerated mass to a moisture content of about 4% or less by weight of the food composition.14. The method of claim 13 , wherein the binder component comprises no more than about 15% added sugar by weight of the loosely agglomerated mass claim 13 , and the shaped agglomerated mass is baked to a moisture content of about 3% or less by weight of the food composition.15. The method of claim 13 , wherein the binder component is included in an amount of no more than about 65% by weight of the loosely agglomerated mass.16. The method of claim 13 , wherein the one or more expanded inclusions are included in an amount of comprises at least about 5% by weight of the loosely agglomerated mass.17. The method of claim 13 , wherein the one or more expanded inclusions comprise at least ...

Подробнее
Номер записи: 19
11-01-2018 дата публикации

Cooking Aid for Partially Sliced Food

Номер: US20180008082A1
Автор: Richard Arnold Dasen, JR.
Принадлежит: Individual

A cooking device having an arch to expand partially sliced food, such as food sliced by accordion or Hasselback techniques, during the cooking process. The device must comprise at least one arch with a convex section having a food expansion support. In a preferred consumer embodiment, the device is a pan insert with the required arch and food expanding support surface. A fanning plate for a baked potato also provides an arched top surface to fan out the slices of a Hasselback potato during the seasoning and baking process, allowing the potato slices to crisp properly. The fanning plate includes raised rims and endcaps to keep the seasoning contained and prevent a mess. Multiple plates may be used at once and when not in use may be stacked atop one another for storage.

Подробнее
Номер записи: 20
03-02-2022 дата публикации

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

Номер: US20220030897A1
Автор: Gurin Michael H., Konopacki Andrew
Принадлежит: Omega Foods, LLC

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 fatty acids as a means to further increase the nutritional value. The composition provides an effective increase in therapeutic and pharmacological properties in nutrition, and retards the rate of oxidation thereof. 118-. (canceled)19. An oral composition comprising a combination of fatty acids , the combination of fatty acids in the oral composition comprising:(a) omega-3 fatty acids comprising alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA);(b) omega-6 fatty acids comprising linoleic acid;(c) omega-9 fatty acids comprising oleic acid;wherein the oral composition comprises at least 50 mg per serving of EPA, DHA, or a combination of EPA and DHA;and wherein the combination of fatty acids comprises weight ratios of: (i) omega-6 fatty acids to omega-3 fatty acids of from about 1:1 to about 3:1; and (ii) ALA to the combined amount of EPA and DHA of from about 0.01:1 to about 5:1.20. The oral composition according to claim 19 , wherein the weight ratio of omega-9 fatty acids to omega-3 fatty acids is between about 1:1 to about 4:1.21. The oral composition according to claim 19 , wherein the oral composition comprises at least 130 mg per serving of EPA claim 19 , DHA claim 19 , or a combination of EPA and DHA.22. The oral composition according to claim 21 , wherein the oral composition comprises at least 130 mg per serving of EPA.23. The oral composition according to claim 21 , wherein the oral composition comprises at least 130 mg per serving of DHA.24. The oral composition according to claim 21 , wherein the oral composition comprises at least 130 mg per serving of a combination of EPA and DHA.25. The oral composition according to claim 19 , further comprising a natural flavor.26. The oral ...

Подробнее
Номер записи: 21
03-02-2022 дата публикации

SLICEABLE SOLID

Номер: US20220030902A1
Автор: CIBRARIO Alice, Durand Fabien, PADEL Virginie
Принадлежит: SAVENCIA SA

The present invention relates to the field of the food industry; it is aimed more particularly at the preparation of food products, sliceable solids, composed of vegetable ingredients and having organoleptic properties close to those of dairy products. 1. A vegetable food product analogous to unrefined solid cheeses , comprising: at least one vegetable fat;', 'at least one source of starch;', 'at least one natural acidifying ingredient;', 'optionally, at least one source of vegetable food fibres; and', 'water;, 'crushed nuts, added withwherein the vegetable food product contains no added additives.2. The vegetable food product according to claim 1 , wherein the vegetable food product has a protein content greater than or equal to 3%.3. The vegetable food product according to claim 1 , not comprising protein concentrate and/or isolate.4. The vegetable food product according to claim 1 , wherein the crushed nuts are further added with ferments.5. The vegetable food product according to not comprising soybean.6. The vegetable food product according to claim 1 , further comprising (percentages expressed by weight with respect to the total weight of the product):from 5 to 40% of crushed nut puree;from 5 to 35% of vegetable fat;from 0.5% to 20% of a starch source;up to 30% of other raw materials, including vegetable or fruit purees or pieces, cereals, seeds or herbs, aromas;up to 8% of vegetable food fibres;optionally, a natural source of calcium;up to 3.5% of a natural acidifying ingredient;up to 2.5% of food salt;optionally, up to 1% of ferments; andbetween 40% and 75% of water.7. The vegetable food product according to claim 1 , wherein the vegetable food product has:a dry extract content of between 20 and 55%;a pH between 4.0 and 5.2;characteristics of a cheese product, including a white to yellow color, a more or less smooth appearance, a more or less firm and/or deformable rheology and/or a fresh to cheesy taste.8. The vegetable food product according to claim 1 , ...

Подробнее
Номер записи: 22
03-02-2022 дата публикации

CREAM

Номер: US20220030921A1
Автор: CIBRARIO Alice, Durand Fabien, PADEL Virginie
Принадлежит: SAVENCIA SA

The present invention relates to the field of the food industry; it is aimed more particularly at the preparation of food products, namely a range of cream analogues, composed of vegetable ingredients and having functional and organoleptic properties close to those of dairy products. 2. The vegetable food product according to claim 1 , wherein the vegetable food product has a protein content greater than or equal to 3.5%.3. The vegetable food product according to claim 1 , not comprising protein concentrate and/or isolate.4. The vegetable food product according to claim 1 , wherein the crushed nuts are in the form of almond puree claim 1 , with the further addition of:the at least one vegetable fat selected from the vegetable oils liquid at 20° C., including rapeseed oil, sunflower oil, olive oil, grape seed oil, linseed oil, hemp oil and mixtures thereof;optionally, ferments;{'i': 'psyllium', 'the at least one source of vegetable food fibres, selected from soluble fibres, including chicory fibres, resistant dextrins and or other mucilaginous fibres including linseed or chia seed fibres, and mixtures thereof.'}5. The vegetable food product according to claim 1 , wherein the crushed nuts are in the form of almond puree claim 1 , with the further addition of ferments.6. The vegetable food product according to claim 1 , not comprising soybean.7. The vegetable food product according to claim 1 , further comprising (percentages expressed by weight with respect to the total weight of the product):from 5 to 30% of crushed nut puree;from 5 to 40% of vegetable fat;from 0.5% to 10% of a starch source;up to 30% of other raw materials, including vegetable or fruit purees or pieces, cereals, seeds, aromas, coloring foods, sugars, Lithothamnium powder or herbs;up to 8% of vegetable food fibres;optionally, a natural source of calcium, of the Lithothamnion type, at a content of between 0.5 and 1%;up to 3.5% of acidifier of the concentrated lemon juice type;up to 1.5% of food salt; ...

Подробнее
Номер записи: 23
26-01-2017 дата публикации

Sweet Potato (ipomoea batatas) Liquid

Номер: US20170020168A1
Автор: ARELLANO CHRISTOPHER M.
Принадлежит:

What is disclosed is a method of maximizing the juice obtained from juicing a sweet potato by freezing and thawing the sweet potato. Sweet potatoes are considered a “super food” in today's culture due to the large number of vitamins found within sweet potatoes. At current, sweet potato juice by itself is not known to be disseminated in significant commercial quantities, which may be due to an inability to obtain commercially viable amounts of sweet potato juice with a reasonable economic expenditure. Accordingly, what is disclosed is a method of obtaining the juice economically with potential uses of the juice discussed. 1. A method of juicing a sweet potato , wherein said method comprises the step of freezing a sweet potato by placing said sweet potato in sub freezing temperatures until said sweet potato is completely frozen , the step of thawing said sweet potato after freezing said sweet potato , and the step of extracting the liquid from said sweet potato immediately after said sweet potato has frozen completely , wherein said liquid is extracted by utilizing a juicer to extract the sweet potato juice and leaving sweet potato pulp.2. The method of claim 1 , wherein said sweet potato is kept at a temperature of less than 40 degrees Fahrenheit throughout the method claim 1 , wherein said sweet potato liquid is kept at a temperature of less than 40 degrees Fahrenheit following said juicing process and at least until a step of bottling said sweet potato liquid.3. The method of claim 1 , wherein said method comprises the step of pasteurizing said sweet potato liquid.4. The method of claim 1 , wherein said method comprises juicing a plurality of sweet potatoes in batches claim 1 , wherein said step of thawing a batch of sweet potatoes comprises thawing said first batch of sweet potatoes in the presence of a second batch of sweet potatoes prior to said second batch having been frozen causing the higher temperature of said second batch to thaw said first batch and thus ...

Подробнее
Номер записи: 24
26-01-2017 дата публикации

De-Oiling Method in the Manufacture of Low Oil Potato Chips

Номер: US20170020172A1
Автор: Newberry Brian Richard, Spurr Michael Alfred James
Принадлежит:

A method of de-oiling potato slices, which have been coated in oil, the steps of the method including providing a plurality of potato slices that were pre-treated in oil; and randomly feeding the potato slices onto an elongate longitudinal conveyor which is permeable to oil, water and air. Further, the method includes spraying water downwardly and upwardly onto the plurality of potato slices on the conveyor to displace and lift surface oil from the potato slices. Then, directing air blades to blow a mixture of oil and water from the potato slices as these move along the conveyor. 1. A method of de-oiling potato slices which have been coated in oil , the method comprising the steps of:(a) providing a plurality of potato slices, each slice having been pretreated in oil;(b) randomly feeding the potato slices onto an elongate longitudinal conveyor which is permeable to oil, water and air;(c) spraying water downwardly and upwardly from respective upper and lower water spray units onto the plurality of potato slices on the conveyor to cause the water to displace and lift surface oil on the potato slices; and(d) thereafter directing upper and lower air blades downwardly and upwardly, respectively, onto the plurality of potato slices on the conveyor to cause the air blades to blow a mixture of oil and water from the potato slices, wherein the air blades comprise a plurality of pairs of upper and lower air blades spaced along the conveyor.2. A method according to wherein in step (b) the potato slices are fed onto the conveyor in a substantially non-overlapping configuration.3. A method according to claim 1 , wherein the upper and lower water spray units are spaced a distance of from 50 to 150 mm claim 1 , from the potato slices on the conveyor.4. A method according to claim 1 , wherein the upper and lower water spray units are adapted each to spray from 0.72 to 1.2 litres of water per hour per kg of potato slices per hour claim 1 , towards the conveyor.5. A method according ...

Подробнее
Номер записи: 25
24-01-2019 дата публикации

METHOD FOR PREPARING CUT AND FROZEN VEGETABLES

Номер: US20190021377A1
Автор: ROLLI Gian Paolo
Принадлежит:

A method for preparing cut and frozen vegetables includes washing the vegetables to eliminate any residues of earth or other substances and materials which may have accumulated during the harvest. Next, the vegetables are mechanically treated to isolate the edible part thereof. Subsequently, the vegetables are cut into strips of thickness between 2 mm and 5 mm, and of width between 2 mm and 20 mm, through the use of a cutting device so as to define strips that can have a shape preferably chosen from that of spaghetti, tagliatelle, pappardelle and the like, more generally any long pasta format. Next, the method involves steam-cooking and air-drying the strips. Once the strips have dried, they are divided into portions corresponding to a preset quantity. Finally, such weighed portions are frozen to a temperature between −18° C. and −30° C. 116-. (canceled)17. A method for preparing cut and frozen vegetables including the following steps:washing the vegetables to eliminate any residues of earth or of other substances and materials which may have accumulated during harvest;subjecting said vegetables to mechanical treatment to isolate edible components thereof;cutting said vegetables into strips of thickness comprised between 2 mm and 5 mm and width comprised between 2 mm and 20 mm, through the use of a cutting device;steam-cooking said strips;air-drying said strips;dividing said strips into portions corresponding to a preset quantity; andfreezing said portions by way of a freezer to a temperature comprised between −10° C. and −30° C.;18. The method according to claim 17 , further including the following steps:packaging said portions of strips in containers through the use of a packaging machine;checking, through the use of a device of the type of a metal detector or an X-ray detector for the presence of foreign objects inside said containers; andfreezing said containers by way of a freezer to a temperature comprised between −18° C. and −30° C.19. The method according to ...

Подробнее
Номер записи: 26
28-01-2021 дата публикации

Process for Aseptically Preparing Fruits and Vegetables

Номер: US20210022356A1
Автор: Albrecht David Don
Принадлежит:

Provided are processes for aseptically preparing fruits and vegetables, such as mashed potatoes wherein the process minimizes and/or eliminates free starch in the final product, thereby resulting in a product having a superior taste and/or texture. The process includes heating of the fruit or vegetable to a temperature sufficient to gelatinize starch in the fruit or vegetable. Moreover, the fruit or vegetable may then be cooled, such as to set the structure of the fruit's or vegetable's starch cells. The fruit or vegetable may be reduced in size, such as to about ¼ inch before mixing with further ingredients. The fruit or vegetable is then sterilized, which may include a 5 log kill step and result in halting the enzymatic reactions within the fruit or vegetable. After sterilization, the potatoes may then be cooled before being aseptically packaged and stored. 1. A process for aseptically preparing fruits and vegetables having starch , comprising:heating said fruits and vegetables to a first temperature sufficient to firmly gelatinize said starch in said fruits and vegetables; andcooling said fruits and vegetables following said heating to a second temperature sufficient to set the starch cell structure.2. The process of wherein said first temperature is between 120 degrees Fahrenheit and 212 degrees Fahrenheit.3. The process of wherein said first temperature is between 150 and 212 degrees Fahrenheit.4. The process of wherein said first temperature is between 130 and 170 degrees Fahrenheit.5. The process of wherein said second temperature is between 55 and 100 degrees Fahrenheit.6. The process of wherein said cooling reduces free starch in said aseptically prepared fruits and vegetables.7. The process of further comprising sterilizing said fruits and vegetables following said cooling step.8. The process of wherein said fruits and vegetables are reduced in size following said cooling step and prior to said sterilizing step.9. The process of wherein said sterilization ...

Подробнее
Номер записи: 27
28-01-2021 дата публикации

N-acyl-amino acid derivatives for improvement of the flavour profile of edible compositions

Номер: US20210022376A1
Автор: Adri De Klerk, Esther Van Ommeren, FENG Shi, Harry Renes, Jenifer Augelli, Susanna Magdalena VORSTER, Yili Wang
Принадлежит: Givaudan SA

The use of a compound according to formula (I) or the edible salts thereof in an edible composition to mask or modulate an undesired taste or off-taste contained in the edible composition wherein R 1 is an alkyl residue containing 6 to 20 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, R 1 together with the carbonyl group to which it is attached is a residue of a carboxylic acid, and NR 2 R 3 , in which R 3 is H or together with R 2 and the N-atom to which they are attached, a 5-membered ring, is a residue of an amino acid, in particular a proteinogenic amino acid, ornithine, gamma-aminobutyric acid or beta alanine, or a 1-amino cycloalkyl carboxylic acid.

Подробнее
Номер записи: 28
28-01-2021 дата публикации

Seasoned food product and method

Номер: US20210022377A1
Автор: Dennis Lonergan
Принадлежит: Potandon Produce LLC

A packaged food product with a seasoning disk is provided. The food product includes potatoes. The seasoning disk includes seasoning and fat that is in solid form at the food product's anticipated normal storage temperature. The fat includes milkfat. The potatoes can also be cooked and mashed in the package and can include a seasoning disk.

Подробнее
Номер записи: 29
28-01-2021 дата публикации

Method for co-production of gelling and emulsifying pectins from chicory/jerusalem artichoke pulp

Номер: US20210024658A1
Автор: Fang PI, Hecheng MENG, Shujuan YU, Xiaoming Guo
Принадлежит: South China University of Technology SCUT

The disclosure discloses a method for co-production of gelling and emulsifying pectins from chicory/Jerusalem artichoke pulp, including raw material pretreatment, extraction, filtration, concentration, alcohol precipitation, and drying. According to the cell wall structure and tissue characteristics of chicory/Jerusalem artichoke pulp, the disclosure targetedly adopts the salt extraction and the dilute acid extraction to sequentially produce gelling and emulsifying pectin products. The gelling chicory/Jerusalem artichoke pectin has characteristics of simple molecular structure, high purity, low degree of acetylation (DA), and high gel strength; and the emulsifying chicory/Jerusalem artichoke pectin has excellent emulsifying properties. The extraction method for chicory/Jerusalem artichoke pectin in the disclosure can provide two types of pectin at the same time, broaden the application range of chicory/Jerusalem artichoke pectin, and improve the processing utilization of chicory/Jerusalem artichoke pulp.

Подробнее
Номер записи: 30
17-02-2022 дата публикации

Snack and production process thereof

Номер: US20220046965A1
Автор: Italo Girolimetto
Принадлежит: ENJOY CHIPS SE

The present invention refers to a snack of the potato chips type, comprising at least one starchy material and macroparticles of at least one vegetable material, preferably selected among vegetables and fruits, wherein at least part of said macroparticles is visible to the naked eye and wherein said macroparticles are dispersed in said starchy material. The present invention further refers to a process for producing a snack, and to an unexpanded gelatinized product (pellet).

Подробнее
Номер записи: 31
30-01-2020 дата публикации

Snack Food Pellets

Номер: US20200029606A1
Автор: James Williams, Suzanne DAVIES
Принадлежит: Frito Lay Trading Co GmbH

A snack food pellet comprising a plurality of starch granules forming a layer, the granules comprising ungelatinized starch, the granules being pressed together into mutual contact to form an agglomerate of the starch granules. Also disclosed are a method of manufacturing such a snack food pellet and a method of producing an expanded snack food piece from such a snack food pellet.

Подробнее
Номер записи: 32
08-02-2018 дата публикации

READY-TO-EAT, SHELF-STABLE TATER TOT-TYPE SNACK FOOD

Номер: US20180035699A1
Автор: Burgula Yash, Duffin-Maxwell Kelly, Green Stephen, Jones Annette
Принадлежит:

A ready-to-eat, shelf-stable tater-tot type snack food made from one or more of the following food products: vegetable (including starches from root vegetables), fruit, meat, bean, or meat analog. The tater tot-type snack food has a crispy outer layer or layers and crunchiness throughout the tater tot-type snack food. The tater tot-type snack food does not require cooking or warming prior to consumption. The tater tot-type snack food has extended shelf stability, especially when packaged in an oxygen free environment. The tater tot-type snack food can be manufactured using either freeze drying or vacuum frying techniques. 1. A ready-to-eat tater tot-type snack food comprising:shreds, pieces, mash, whole pieces or a combination thereof of a food product compacted into a form;wherein the tater tot-type snack food has a moisture content in the range of from about 0.1 to about 3.5 wt. %, a crispness of from about 10 to about 90 N, and a crunchiness of from about 2 to about 50 peaks.2. The ready-to-eat tater tot-type snack food of claim 1 , wherein the food product is a vegetable claim 1 , a fruit claim 1 , a meat claim 1 , a bean claim 1 , or a meat substitute.3. The ready-to-eat tater tot-type snack food of claim 2 , wherein the food product is a vegetable and the vegetable is a root vegetable.4. The ready-to-eat tater tot-type snack food of claim 1 , wherein the tater tot-type snack food has a water activity in the range of from about 0.09 to about 0.85.5. The ready-to-eat tater tot-type snack food of claim 1 , wherein the tater tot-type snack food has a density in the range of from about 0.23 oz/L to about 0.35 oz/L.6. The ready-to-eat tater tot-type snack food of claim 1 , wherein the tater tot-type snack food has a water activity in the range of from about 0.18 to about 0.44 and a density in the range of from about 0.24 oz/L to about 0.33 oz/L.7. A method of manufacturing a ready-to-eat tater tot-type snack food comprising:compacting shreds, pieces, mash, or ...

Подробнее
Номер записи: 33
24-02-2022 дата публикации

DEVICES, SYSTEMS, AND METHODS FOR REAL-TIME PEELING

Номер: US20220053811A1
Автор: CHAN Keith, EICHENLAUB Sean, KOCI Christopher
Принадлежит:

Devices, systems, and methods for real-time peeling are disclosed. Peeling can include including evaluating and controlling one or more peelers to remove peel from organic materials. Evaluation can be performed by an evaluation system including a convolutional neural network to determine a peel value. Control can be performed by a machine learning model on the basis of the peel value. Control can include determination of real-time settings for peeler tool speed and/or gate position. 1. A system for peeling organic material having a peel , the system comprising:one or more peelers each having at least one peeler tool for engaging organic material for peeling and a gate for operation to govern rate of discharge of organic material;a peel evaluation system for analyzing image information of peeled organic material to determine a peel value; anda control system configured to govern operation of the one or more peelers based on the determined peel value, wherein the control system comprises a machine learning model configured to determine, in real-time, a gate position and a peeler tool speed for each of the one or more peelers, based on the determined peel value.2. The system of claim 1 , wherein the machine learning model is defined based on a simulation model comprising a physical simulation of organic material within the one or more peelers.3. The system of claim 2 , wherein the simulation model comprises line data of peeled organic material.4. The system of claim 3 , wherein the physical simulation of organic material and the line data are applied as a reduced order model and the simulation model comprises the physical simulation defined by the reduced order model.5. The system of claim 2 , wherein the machine learning model comprises a reinforcement learning model.6. The system of claim 5 , wherein the simulation model is configured to provide training datasets applied by the machine learning model to generate numerical coefficients for operation of the machine ...

Подробнее
Номер записи: 34
24-02-2022 дата публикации

ROBOTIC KITCHEN ASSISTANT FOR FRYING INCLUDING AGITATOR ASSEMBLY FOR SHAKING UTENSIL

Номер: US20220055225A1
Автор: Anderson Robert, Sinnet Ryan W., Werst William
Принадлежит:

A robotic kitchen assistant for frying includes a robotic arm, a fryer basket, and a robotic arm adapter assembly allowing the robotic arm to pick up and manipulate the fryer basket. The robotic arm adapter includes opposing gripping members to engage the fryer basket. A utensil adapter assembly is mounted to the handle of the fryer basket, and the opposing gripper members are actuated to capture a three-dimensional (3D) feature of the utensil adapter assembly. The robotic arm adapter assembly can include an agitator mechanism to shake the fryer basket or another utensil as desired. Related methods are also described. 1. An automated kitchen fryer system for frying a plurality of food items in a fryer , the automated kitchen fryer system comprising:a robotic arm comprising a plurality of links, at least one joint, a proximal portion and a distal portion, and multiple degrees of freedom;a gripper assembly coupled to the distal portion for securely grasping a fryer basket;an agitator assembly mounted between the gripper and the distal portion of the robotic arm, the agitator assembly operable to shake the gripper assembly without substantially shaking the robotic arm;at least one sensor or camera; and 'grab the fryer basket containing a basket of uncooked food items;', 'a processor operable to instruct the robotic arm, gripper assembly and agitator assembly based on input from the at least one sensor or camera tomove the fryer basket of uncooked food items into the fryer to cook;shake the gripper assembly and fryer basket; andremove the fryer basket of food items from the fryer.2. The automated kitchen fryer system of claim 1 , wherein the processor is operable to recognize clumping of food items during the cooking step and if the food items are clumped claim 1 , to shake the gripper assembly and fryer basket to de-clump the food items3. The automated kitchen fryer system of claim 1 , further comprising at least one fryer basket transfer station adapted to hold a ...

Подробнее
Номер записи: 35
06-02-2020 дата публикации

PEANUT PROTEIN VEGETARIAN SAUSAGE AND PREPARATION METHOD THEREOF

Номер: US20200037654A1
Автор: HU Hui, JIANG Yuanrong, LIU Hongzhi, Liu Li, SHI Aimin, Wang Qiang, ZHANG Jinchuang, ZHANG Yuquan, Zhu Song
Принадлежит:

A peanut protein vegetarian sausage and a preparation method thereof are described. The peanut protein vegetarian sausage is prepared from components including low-temperature defatted peanut protein powder, soybean protein isolate, vital wheat gluten, and modifier. The vegetarian sausage has a protein content of 60% or more, zero cholesterol and low fat, and has the characteristics of good taste, being rich in nutrients and convenience to eat. Also described are a preparation method of the vegetarian sausage, which includes mixing the main materials, performing an extrusion treatment, adding water and an auxiliary material online during the extrusion, and cooling the product obtained after extrusion molding to give the peanut protein vegetarian sausage. The preparation method is a pure physical processing method with a high degree of automation, and the processing is free from any pollutant discharge. 2. The vegetarian sausage according to claim 1 , wherein the low-temperature defatted peanut protein powder has a protein content of 55% or more claim 1 , and a fat content of 7% or less;and/or, the soybean protein isolate has a protein content of 80% or more, and a fat content of 1.8% or less;and/or, the vital wheat gluten has a protein content of 60% or more, and a fat content of 0.9% or less.3. The vegetarian sausage according to claim 1 , wherein the modifier is one or more selected from protease claim 1 , konjac flour claim 1 , and sodium carbonate.4. The vegetarian sausage according to claim 1 , further comprising an auxiliary material claim 1 , the auxiliary material is one or more of essence claim 1 , pigment claim 1 , salt claim 1 , and water-retaining agent.6. A method for preparing the vegetarian sausage according to claim 1 , comprising the following steps:1) the low-temperature defatted peanut protein powder, the soybean protein isolate, and the vital wheat gluten are crushed, then mixed well with the modifier, and allowed to stand to balance;2) the ...

Подробнее
Номер записи: 36
15-02-2018 дата публикации

Acrylamide Control In Cooked Food Products

Номер: US20180042275A1
Автор: Ortiz Deirdre E., Pinkston John David, Zimmerman Stephen Paul
Принадлежит:

The present disclosure relates to methods of reducing the formation of acrylamide in a thermally processed food product and to cooked food products with reduced acrylamide. The method comprises providing a food product or food intermediate in need of reduction of formation of acrylamide during thermal processing and applying a bran composition to the food product or food intermediate in an amount effective to reduce formation of acrylamide during thermal processing to a level that is lower than if the composition had not been applied. 1. A cooked food product having reduced acrylamide levels after cooking , baking , frying , heating , or combinations thereof , comprising:a food product or food intermediate derived from cereal or vegetable-based components or combinations thereof; anda bran composition in an amount of about 0.1% to about 5% by weight of the food product or food intermediate, the bran composition having an average particle size;wherein the bran composition comprises an arabinoxylan complex in an amount of about 10% to about 40% by weight of the bran composition.2. The cooked food product of claim 1 , wherein the bran composition comprises wheat claim 1 , rye claim 1 , barley claim 1 , corn claim 1 , flax claim 1 , or combinations thereof.3. The cooked food product of claim 1 , wherein the food product or food intermediate comprises cereal grain or tuber based flour.4. The cooked food product of claim 1 , wherein the cooked food product has a moisture content in an amount of less than about 40% by weight.5. The cooked food product of claim 1 , further comprising an acrylamide content in an amount of less than about 1500 ppb.6. The cooked food product of claim 1 , wherein the arabinoxylan complex further comprises an acid selected from cinnamic acid claim 1 , ferulic acid claim 1 , diferulic acid claim 1 , caffeic acid claim 1 , methoxyphenol claim 1 , and mixtures thereof.7. The cooked food product of claim 1 , further comprising an L-color of about 0 ...

Подробнее
Номер записи: 37
25-02-2021 дата публикации

BAKED GOODS CONTAINING PREGELATINIZED WAXY CASSAVA STARCH

Номер: US20210051965A1
Автор: Bahammou Rachel, De La Pena Elena, Sullivan Jeffrey, Uzunalioglu Dilek
Принадлежит:

Disclosed herein are baked goods with improved properties that contain pregelatinized waxy cassava starch, and methods of making such baked goods. In some embodiments the baked goods comprise between 1% and 10% by weight waxy cassava starch. In embodiments the baked goods have equal or better crumb firmness than baked goods using chemically modified starches. 1. A gluten free baked good comprising between 1% and 10% by weight pregelatinized but otherwise unmodified waxy cassava starch and a second gluten free starch or flour that is not a waxy cassava starch and a third conventional bakery ingredient.2. The baked good of claim 1 , wherein the gluten-free starch second starch or flour that is not a waxy cassava starch is an unmodified starch or flour.3. The baked good of claim 1 , wherein the baked good is a gluten-free bread. is selected from the group consisting of non-waxy cassava starch claim 1 , rice starch or flour claim 1 , potato starch claim 1 , and mixtures thereof.4. The baked good of wherein said baked good has a crumb firmness of between 300 g and 500 g (gram-force) claim 1 , 350 g and 450 g (gram-force) claim 1 , or 375 g and 425 g (gram-force) when claim 1 , baked good is stored at −18° C. for 7 days claim 1 , and the crumb firmness is measured after thawing the baked good at between 20° C. and 25° C.5. The baked good of wherein said baked good has a percent increase of crumb firmness of between 70% and 90% after being stored for 1 or more days.6. (canceled)7. The baked good of claim 1 , wherein said baked good has a firmness of between 2 claim 1 ,000 g and 2 claim 1 ,500 g (gram-force) when stored at between 20° and 25° C. for 10 weeks.8. (canceled)9. The baked good of wherein said baked good is a cookie claim 1 , a cake or a cookie.10. (canceled)11. (canceled)12. The baked good of wherein the pregelatinized waxy cassava starch is pregelatinized by drum drying.13. A method of making a gluten free baked good comprising: mixing a pregelantinized but ...

Подробнее
Номер записи: 38
13-02-2020 дата публикации

ROBOTIC KITCHEN ASSISTANT FOR FRYING INCLUDING AGITATOR ASSEMBLY FOR SHAKING UTENSIL

Номер: US20200046168A1
Автор: Anderson Robert, Sinnet Ryan, Werst William
Принадлежит:

A robotic kitchen assistant for frying includes a robotic arm, a fryer basket, and a robotic arm adapter assembly allowing the robotic arm to pick up and manipulate the fryer basket. The robotic arm adapter includes opposing gripping members to engage the fryer basket. A utensil adapter assembly is mounted to the handle of the fryer basket, and the opposing gripper members are actuated to capture a three-dimensional (3D) feature of the utensil adapter assembly. The robotic arm adapter assembly can include an agitator mechanism to shake the fryer basket or another utensil as desired. Related methods are also described. 1. An automated kitchen fryer system for frying a plurality of food items in a fryer , the automated kitchen fryer system comprising:a robotic arm comprising a plurality of links, at least one joint, a proximal portion and a distal portion, and multiple degrees of freedom;a gripper assembly coupled to the distal portion for securely grasping a fryer basket;an agitator assembly mounted between the gripper and the distal portion of the robotic arm, the agitator assembly operable to shake the gripper assembly without substantially shaking the robotic arm;at least one sensor or camera; and grab the fryer basket containing a basket of uncooked food items;', 'move the fryer basket of uncooked food items into the fryer to cook;', 'shake the gripper assembly and fryer basket; and', 'remove the fryer basket of food items from the fryer., 'a processor operable to instruct the robotic arm, gripper assembly and agitator assembly based on input from the at least one sensor or camera to2. The automated kitchen fryer system of claim 1 , wherein the processor is operable to recognize clumping of food items during the cooking step and if the food items are clumped claim 1 , to shake the gripper assembly and fryer basket to de-clump the food items3. The automated kitchen fryer system of claim 1 , further comprising at least one fryer basket transfer station adapted to ...

Подробнее
Номер записи: 39
08-05-2014 дата публикации

Composition containing chrysanthemum indicum l. extract for preventing discoloration

Номер: US20140127369A1
Автор: Gun Hee Kim, Min Sun Chang
Принадлежит: Industry Academic Cooperation Foundation of Duksung Womens University

Disclosed are antibrowning agents containing the extracts of chrysanthemum indicum for preventing browning of fruits and vegetables, wherein the extracts of chrysanthemum having good effects on inhibition of polyphenol oxidase activity effectively prevent the browning of fruits and vegetables.

Подробнее
Номер записи: 40
23-02-2017 дата публикации

SELF-COMBINING RECEPTACLE FOR PRODUCING COATED OR ADMIXTURE PRODUCTS

Номер: US20170050793A1
Автор: III WALTER E., Nachtigall
Принадлежит:

A self-combining receptacle for producing a coated or partially-coated product or an admixture product is provided according to the invention. This receptacle can comprise a food service container for finger food like French fries having a sealed package of ketchup or other condiment installed in the bottom of the container and below the French fries where a closure panel extending outside the receptacle is pulled in a lateral direction away from the receptacle to peel off the closure panel to open the condiment package inside the container whereupon the French fries automatically drop down inside the container into the condiment contained in the now-opened condiment package. Alternatively, the self-combining receptacle may comprise two open faced vessels that are fitted together to join their common open faces with a common closure panel sealing the two open faces to divide the two vessels containing separate components of an admixture product. When the closure panel is removed from the receptacle or pierced by means of an integral utensil device, the two product components can be mixed together to produce the admixture product. Such an admixture product may comprise a food dish like fruit, granola pieces, chocolate pieces, or syrup mixed into yogurt or ice cream, or an industrial product like two resin components mixed together to produce an epoxy adhesive. 1. A self-combing receptacle for producing a fully or partially-coated product or an admixture product formed from a first component and a second component , the self-combining receptacle comprising:(a) a service receptacle having a bottom panel and side wall panels connect to each other to form an interior volume with a slot formed within one of the side wall panels;(b) a container package comprising a vessel for containing the second product component and a closure panel sealed to the top of the vessel by means of an adhesive, the closure panel having a leading edge extending therefrom;(c) the container ...

Подробнее
Номер записи: 41
21-02-2019 дата публикации

SHELF STABLE FRIED PRODUCT AND PROCESS FOR CREATING THE SAME

Номер: US20190053524A1
Автор: Dihel Deborah, Mellor Kevin, Mills Kristin, Samoray Roger, Sanchez Moses, Schneider Jeffrey, Wheeler Janet O.
Принадлежит:

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. 145-. (canceled)46. A packaged shelf stable food product which is ready for consumption from a package without cooking or thawing preparation , the packaged shelf stable vegetable product having an inner portion and an outer portion , the shelf stable vegetable product comprising:a fried food portion;a surface application portion on a surface of the fried food portion;a fat content of the outer portion of about 55% to about 95% of total fat content of the packaged shelf stable food product which is ready-for-consumption from the package without cooking or thawing preparation;about 0% wt moisture to about 10% wt moisture of the packaged shelf stable food product which is ready-for-consumption from the package without cooking or thawing preparation; anda water activity of about 0 to about 0.6 of the packaged shelf stable food product which is ready-for-consumption from the package without cooking or thawing preparation.47. The packaged shelf stable food product of claim 46 , wherein the outer portion includes the surface application portion.48. The packaged shelf stable food product of claim 47 , wherein the outer portion includes a primed portion of the fried food portion.49. The packaged shelf stable food product of claim 48 , wherein the surface application portion includes about 20% to about 95% of the total fat of the shelf stable food product.50. The packaged shelf stable food product of claim 48 , wherein the inner portion includes an unprimed portion of the fried food portion.51. The packaged shelf stable food product of claim 50 , further comprising a fat differential between the inner portion and ...

Подробнее
Номер записи: 42
20-02-2020 дата публикации

COMPOSITION COMPRISING A STRUCTURED CONTINUOUS OIL PHASE

Номер: US20200054037A1
Автор: Bouwens Elisabeth Cornelia Maria, Koster Marinus Willem, van der Hijden Hendrikus Theodorus W.M., Vreeker Robert
Принадлежит: Conopco Inc., d/b/a UNILEVER

The invention relates to an oil-continuous composition comprising at least 30 wt. % of a structured continuous oil phase and less than 10 wt. % water, said structured continuous oil phase comprising: 1. An oil-continuous composition comprising at least 30 wt. % of a structured continuous oil phase and less than 10 wt. % water , said structured continuous oil phase comprising:{'sub': '20', '96-99.7 wt. % fat, said fat having a solid fat content at 20° C. (N20) of 0-50% and a liquid oil content at 20° C. that equals 100%-N;'}particulate anhydrous non-defibrillated cell wall material from carrot parenchymal tissue, said particulate anhydrous non-defibrillated cell wall material having a particle size of between 25 μm and 500 μm;wherein the particulate anhydrous non-defibrillated cell wall material is present in the structured continuous oil phase in a concentration of 0.3-8% by weight of the liquid oil.2. The composition according to claim 1 , wherein the composition is not a liquid at 20° C.3. The composition according to claim 1 , wherein the composition is not liquid at the melting temperature of the fat that is contained therein claim 1 , said melting temperature being defined as the lowest temperature T at which the solid fat content (N) of the fat equals 0.4. The composition according to claim 2 , wherein the fat-continuous composition is non-liquid at 20° C. claim 2 , and the fat contained herein has a solid fat content at 20° C. (N) of at least 5%.5. The composition according to claim 1 , wherein the composition has a shear storage modulus G′ at 20° C. of at least 5 claim 1 ,000 Pa.6. The composition according to claim 1 , wherein the structured continuous oil phase contains not more than 6 wt. % claim 1 , of the particulate anhydrous non-defibrillated cell wall material.7. The composition according to claim 1 , wherein the composition consists of the structured continuous oil phase.8. The composition according to claim 1 , wherein the composition contains:30- ...

Подробнее
Номер записи: 43
17-03-2022 дата публикации

Flume, and Method, For Supplying Vegetable Pieces

Номер: US20220079384A1
Автор: Lawton Simon, Warburg Barbara
Принадлежит:

A flume for supplying vegetable pieces in a supply of liquid, the flume extending between a flume inlet and a flume outlet, the flume comprising: a gulley section having an upstream inlet end at the flume inlet and a downstream outlet end, the gulley section having opposed sidewalls and a gulley floor therebetween, and a spreader section having opposed first and second lateral walls and a spreader floor therebetween, the spreader section having an upstream end connected to the downstream outlet end of the gulley section, the spreader section progressively increasing in width between the opposed first and second lateral walls in a downstream direction from the upstream end to a downstream end of the spreader section, wherein the opposed first and second lateral walls are each outwardly inclined away from a longitudinal axis of the spreader section by a respective angle α° for the first lateral wall and β° for the second lateral wall, in respective opposite directions, which extends from the upstream end of the spreader section to the downstream end of the spreader section, wherein the gulley section has a width of the gulley floor at the downstream outlet end of W1, the length of the spreader section between the upstream and downstream ends of the spreader section is N, and the dimensionless ratio N/W1 is within the range of from 2 to 15, and wherein the sum of α° and β° is from 10 to 25°. 1. A flume for supplying vegetable pieces in a supply of liquid , the flume extending between a flume inlet and a flume outlet , the flume comprising:a gulley section having an upstream inlet end at the flume inlet and a downstream outlet end, the gulley section having opposed sidewalls and a gulley floor therebetween, anda spreader section having opposed first and second lateral walls and a spreader floor therebetween, the spreader section having an upstream end connected to the downstream outlet end of the gulley section, the spreader section progressively increasing in width ...

Подробнее
Номер записи: 44
08-03-2018 дата публикации

METHOD FOR PREPARING A PACKAGED POTATO MILLEFEUILLE, AND POTATO MILLEFEUILLE PRODUCED

Номер: US20180064150A1
Автор: GASCONS DIAZ Marc
Принадлежит:

The invention relates to a method for preparing a packaged potato millefeuille and potato millefeuille produced, the method comprising cutting potatoes into slices that are between 1 and 2 mm thick, stacking said slices in alternate superimposed layers in a mold () with side walls () having an inner height measuring between 2 and 3 cm, thermally treating the millefeuille and then cooling and packaging same. The method also includes a preserving step that includes vacuum-packaging the mold () with the potato millefeuille in a plastic film packaging () before thermal treatment, and subjecting said vacuum-packaged millefeuille to said thermal treatment which causes the pasteurization thereof. 22520. The preparation method according to claim 1 , characterized in that it comprises claim 1 , after the vacuum-packaging claim 1 , the thermal treatment and the cooling of the millefeuille claim 1 , leaving the cooled product to stand at said temperature comprised between 2° C. and 8° C. for a period of time comprised between 20 and 30 hours claim 1 , taking the pre-prepared potato millefeuille out of said plastic film packaging () claim 1 , removing it from the mold () claim 1 , cutting it into portions claim 1 , packaging it and freezing it at a temperature of −15° C. or lower and preserving it in packaged form at this temperature until the moment of use.320112111. The preparation method according to claim 1 , characterized in that it comprises filling the mold () with elongated slender potato slices () by arranging alternate superimposed layers of elongated slender potato slices () until forming a potato millefeuille () claim 1 , where each layer comprises adjacent elongated slender potato slices () oriented with the longitudinal directions thereof parallel to one another claim 1 , and where the longitudinal directions of the elongated slender potato slices () of one layer are crossed with respect to the longitudinal directions of the elongated slender potato slices () of ...

Подробнее
Номер записи: 45
08-03-2018 дата публикации

DEVICE AND METHOD FOR FORMING AND DIVIDING OF AT LEAST ONE STRING-SHAPED PASTY FOODSTUFF INTO SLICE-SHAPED PRODUCTS

Номер: US20180064158A1
Автор: BAECHTLE Manfred, CRET Claudiu, HAID Simon, Reutter Siegfried, TEUFEL Daniel, WERNER Achim, WILLBURGER Peter
Принадлежит:

Device for forming and dividing of at least one string-shaped pasty foodstuff into slice-shaped products, with a forming nozzle for extruding the string-shaped foodstuff along a conveying direction through a nozzle opening, which determines the thickness of the slice-shaped product, at least one forming plate that is arranged downstream of the forming nozzle and that can be displaced during extrusion with at least one positioning element in at least one component transversally to the conveying direction, and with a control unit that controls the positioning element synchronously to the extrusion velocity in a way that the at least one forming plate forms a longitudinal contour of the slice-shaped product variably during extrusion. 1. A device for forming and dividing of at least one string-shaped pasty foodstuff into slice-shaped products , comprising:a forming nozzle for extruding the at least one string-shaped pasty foodstuff along a conveying direction through a nozzle opening that determines a thickness of the slice-shaped products;at least one forming plate that is arranged downstream of the forming nozzle and that is displaced during extrusion with at least one positioning element in at least one component transversally to the conveying direction; andwherein a control unit controls the positioning element synchronously to an extrusion velocity, and wherein the at least one forming plate forms a longitudinal contour of the slice-shaped products variably during extrusion.2. The device according to claim 1 , wherein two or more of the forming plates are each connected to one of the positioning elements claim 1 , wherein the positioning elements are activated separately with the control unit in order to form respectively different longitudinal contours of the slice-shaped product variably.3. The device according to claim 1 , wherein a conveyor system and/or the forming nozzle for the at least one string-shaped pasty foodstuffs are formed in parallel lanes claim 1 ...

Подробнее
Номер записи: 46
08-03-2018 дата публикации

Food Stuff Dispensing Machine and Dehydrated Foodstuff Container

Номер: US20180064287A1
Автор: KELLY Edward C.
Принадлежит:

A stand alone container for housing dehydrated foodstuff and for use in a foodstuff machine has a continuous sidewall with first and second ends forming a storage area. A piston is complementarily positioned within the sidewall proximate the first end and is slidable with respect to the sidewall. The container contains dehydrated foodstuff located in the storage area and a removable cover positioned proximate the second end. The foodstuff machine includes a machine housing having an access opening for receiving the container having dehydrated foodstuff therein. A hydrating and positioning system moves from a loading position when the container is in the access opening to a hydrating position with the container second end above the first end and then to a transfer position where the first end is positioned above the second end. A liquid dispenser is positioned above the container when the container is in the hydrating position. The foodstuff machine has a transfer arm having an operative end for receiving the container and is movable from a first position that supports the container in the transfer position to an extrusion position where the container is located over a cooking station. A piston rod is operatively associated with the piston in the container and moves to force the piston toward the second end of the container to force hydrated foodstuff through the die to form uncooked strips which drop into the cooking station. 1. A foodstuff machine for hydrating , extruding and cooking foodstuff from a container , the container having a continuous sidewall with first and second ends forming a storage area and a piston complementarily positioned within the sidewall proximate the first end and being slidable with respect to the sidewall , the container including dehydrated foodstuff located in the storage area , the foodstuff machine comprising:a machine housing having an access opening for receiving a container having dehydrated foodstuff therein;a hydrating and ...

Подробнее
Номер записи: 47
11-03-2021 дата публикации

METHOD FOR MANUFACTURING STARCH-CONTAINING FOOD

Номер: US20210068432A1
Автор: AKAMOTO Kazuto, SUGINO Kazumi, YOKOYAMA Noriko
Принадлежит: AJINOMOTO CO., INC.

A starch-containing food with improved properties may be obtained by reacting an actinomycete-derived amylomaltase with starch in the raw material. 1. A method for producing a starch-containing food , comprising reacting an actinomycete-derived amylomaltase with starch in a raw material.2CorynebacteriumStreptomyces.. The production method according to claim 1 , wherein said actinomycete is from the genus or the genus3Corynebacterium glutamicum, Streptomyces avermitilis, Streptomyces cinnamoneus, Streptomyces griseus, Streptomyces thermoviolaceusStreptomyces violaceoruber.. The production method according to claim 1 , wherein said actinomycete is selected from the group consisting of claim 1 , and4. The production method according to claim 1 , wherein said starch-containing food is one or more members selected from the group consisting of a rice processing food claim 1 , a wheat processing food claim 1 , a potato processing food claim 1 , a corn processing food claim 1 , and a tapioca processing food.5. The production method according to claim 1 , wherein said starch-containing food is a processing food containing one or more kinds of starch extracted from rice claim 1 , wheat claim 1 , potato claim 1 , corn claim 1 , or tapioca.6. The production method according to claim 1 , wherein the starch-containing food comprises sucrose.7. A method for producing a starch-containing food product claim 1 , comprising reacting an actinomycete-derived amylomaltase with starch in a raw material claim 1 , wherein said amylomaltase has the amino acid sequence shown in SEQ ID NO: 1 claim 1 , 3 claim 1 , 4 claim 1 , 5 claim 1 , or 6 claim 1 , or an amino acid sequence not less than 90% identical to the amino acid sequence.8. A method for modifying property of a starch-containing food claim 1 , comprising reacting an actinomycete-derived amylomaltase with starch in a raw material.9CorynebacteriumStreptomyces.. The method according to claim 8 , wherein the actinomycete is the genus or ...

Подробнее
Номер записи: 48
24-03-2022 дата публикации

FRENCH FRIES WITH INTERNAL FILLING

Номер: US20220087302A1
Автор: Wood Daniel, WOOD Jayde
Принадлежит:

French fries having a potato shell and a solid core disposed within and substantially enclosed by potato shell are provided. The potato shell has a composition that is different from the solid core. The solid core may include fish, meat, cheese, non-potato vegetables, or potatoes that have been fortified with micronutrients, protein, and/or essential fatty acids. 1. A French fries-type food item comprising:a potato shell;a solid core disposed within and substantially enclosed by potato shell; andan edible moisture barrier sandwiched between the potato shell and the solid core, the edible moisture barrier configured to prevent moisture migration between the potato shell and the solid core; the potato shell has a first composition;', 'the solid core has a second composition;', 'the first composition differs from the second composition;', 'the solid core is substantially enclosed by the edible moisture barrier; and', 'the edible moisture barrier is substantially enclosed by the potato shell., 'wherein2. The French fries-type food item as defined in being a French fry.3. The French fries-type food item as defined in claim 1 , wherein:the potato shell has a first water activity level;the solid core has a second water activity level; andthe first activity level is about the same as the second activity level.4. The French fries-type food item as defined in claim 3 , wherein the first activity level and the second activity level are about 0.5.5. The French fries-type food item as defined in claim 1 , wherein:the potato shell has a first water activity level;the solid core has a second water activity level; andthe first activity level differs from the second activity level.6. The French fries-type food item as defined in claim 1 , wherein the first composition and the second composition contain non-overlapping ingredients.7. The French fries-type food item as defined in claim 1 , wherein the edible moisture barrier comprises an edible oleaginous material or a milk-proteins- ...

Подробнее
Номер записи: 49
07-03-2019 дата публикации

Food Compositions for Weaning

Номер: US20190069586A1
Автор: FREEMAN-SHARKEY Samara, FRESE Steven, KYLE David
Принадлежит:

The inventions described herein relate generally to digestive healthcare, and more particularly, to the feeding of mammals, particularly human infants, who are making a transition from a microbiome with lower diversity to a microbiome with higher diversity. These inventions relate to certain foods comprising a fermentable nutritional component and a probiotic component, where the probiotic component is selected, based on genetic and/or metabolic criteria, to specifically metabolize any Free Sugar Monomers (FSMs) and Free Amino Acids (FAAs) or peptides that accumulate as a result of the fermentable nutritional component in the lower intestine, where they otherwise might be left in the environment to be fermented and metabolized by less adapted/opportunistic bacteria, creating blooms of deleterious intestinal bacteria and shifting the microbiome to a potentially dysbiotic state. The present inventions provide combinations of foods and probiotic bacteria that can protect the mammalian gut from blooms of pathogenic bacteria under the circumstances where the mammalian gut is starting out with a low microbial diversity, such as in weaning infants, or individuals who are post-antibiotic treatment and/or post-chemotherapeutic treatment and transitioning to a higher diversity adapted/stable microbiome. 1. A composition comprising a non-milk food and a bacterial culture.2. The composition of claim 1 , wherein the bacterial culture comprises commensal bacteria.3Lactobacillus, Bifidobacterium, Pediococcus. The composition of or claim 1 , wherein the bacterial culture is selected from the species of and combinations thereof.4. The composition of any one of - claim 1 , further comprising mammalian milk oligosaccharides (MMO).5. The composition of claim 4 , wherein the MMO is from a human claim 4 , bovine claim 4 , equine claim 4 , or caprine source.6. The composition of or claim 4 , wherein the MMO comprises HMO claim 4 , BMO claim 4 , BCO claim 4 , GMO claim 4 , GOS claim 4 , or ...

Подробнее
Номер записи: 50
18-03-2021 дата публикации

FLAVOR COMPOSITION AND EDIBLE COMPOSITIONS CONTAINING SAME

Номер: US20210076715A1
Автор: Didzbalis John, Munafo John P.
Принадлежит: MARS, INCORPORATED

A flavor composition containing at least one, two, three, four, five or more peptide compound(s) that can be used to enhance the taste of edible compositions including sweet goods, such as confectionery goods, and savory goods, such as pet foods. 133-. (canceled)34. A flavor composition comprising a peptide selected from the group consisting of: Phe-Leu/Ile , Leu/Ile-Val-Glu , Phe-Val-Asp , Val-Asp-Leu/Ile-Leu/Ile , Leu-Phe-Arg-Val , Phe-Phe , Val-Phe-Val , Phe-Leu/Ile-Val , 11-OH-hydroxyjasmonic acid , Leu/Ile-Leu/Ile-Gly , Phe-Leu/Ile-Gly , Phe-Asp-Val , Phe-Tyr , Leu/Ile-Val , Phe-Leu/Ile , Gln-Val-Leu , Glu-Val-Leu , and combinations thereof.35. The flavor composition of claim 34 , wherein the peptide is an acetate salt claim 34 , a trifluoroacetate salt claim 34 , or a formate salt.36. The flavor composition of claim 34 , wherein the flavor composition further comprises a salt selected from the group consisting of sodium chloride claim 34 , potassium chloride claim 34 , and combinations thereof.37. The flavor composition of claim 34 , wherein the peptide is prepared from a food product source.38. The flavor composition of claim 37 , wherein the food product source is selected from the group consisting of cacao claim 37 , wheat claim 37 , and soy.39. The flavor composition of claim 34 , wherein the peptide is a synthetic peptide.40. A food product comprising the flavor composition of claim 34 , wherein the peptide is present at a concentration of from about 0.0000001 to about 1.0% weight/weight of the food product.41. A method of increasing a saltiness intensity in a food product comprising admixing the food product with the flavor composition of claim 34 , wherein the peptide is present at a concentration of from about 0.0000001 to about 1.0% in the admixture.42. The method of claim 41 , wherein the increase in saltiness intensity comprises an increase in saltiness aftertaste.43. A method of reducing the amount of sodium chloride in a food product comprising ...

Подробнее
Номер записи: 51
05-06-2014 дата публикации

Crisping compositions and processes for preparing crisp, non-parfried, non-fried dusted vegetable products with enhanced crispness and having no added fat

Номер: US20140154365A1
Автор: Cheree L.B. Stevens, John F. Stevens, Naomi Muhlberg
Принадлежит: Individual

A method for producing a non-fried, and non-parfried dusted vegetable product that is therefore essentially devoid of any added fat constituting a “no fat” food label claim product with increased crispness that includes the following steps: providing a whole vegetable; cutting the whole vegetable into a plurality of vegetable substrates; contacting the plurality of vegetable substrates with water or a water-containing solution to form enriched vegetable substrates; dusting the water enriched vegetable substrates with a dry crispness enhancing composition configured to be dusted onto the surface of the water enriched vegetable substrates to form dusted vegetable substrates where the dry crispness enhancing composition includes an adhesion component and a texture enhancing component, pre-baking the dusted vegetable substrates in an oven to gelatinize the adhesion component onto the substrate surface while simultaneously cementing the particulates of the texture enhancing component within the adhesion component, and then freezing the product.

Подробнее
Номер записи: 52
14-03-2019 дата публикации

Method for Reducing Oil Content of Fried Potato Chips

Номер: US20190075828A1
Автор: Fan Liuping, JIA Bo, Li Jinwei
Принадлежит: JIANGNAN UNIVERSITY

Disclosed is a method for reducing the oil content of fried potato chips. According to the method, potatoes are used as raw materials, which are washed, peeled and cut into chips and are subjected to an ion blanching. The potato chips are then coated with a mixed solution of guar gum and sorbitol, and the potato chips are fried after coating. Calcium ions in blanching liquid can chemically react with low-methoxyl pectin contained in the potato chips to form a bridged structure. The calcium ions may also interact with guar gum to facilitate the escape of moisture and reduce the entry of oil during the frying process. Addition of sorbitol can further improve the structure of the coating membrane of guar gum to effectively reduce the oil content without significant influence on the moisture content and other qualities of the final products. 1. A method for preparing fried potato chips , comprising using a calcium ion solution for blanching , and a mixed solution of guar gum and sorbitol as a coating agent.2. The method of claim 1 , comprising the steps of:1) washing fresh potatoes thoroughly, peeling the potatoes, and cutting the potatoes into uniform potato chips;2) blanching the potato chips by transferring them to a 0.3%-0.7% calcium ion solution, and incubating for 3-6 minutes at a temperature of 80-95° C.;3) coating the blanched potato chips in step (2) with a mixed solution containing 0.8%-1.2% of guar gum and 1%-5% of sorbitol by mass percentage, and incubating for 2-5 minutes at a temperature of 38-45° C.; and4) frying the coated potato chips at normal atmospheric pressure and a temperature of 160-190° C. for 2-7 minutes.3. The method of claim 2 , wherein the potatoes are cut into uniform 7*7*60 mm or 8*8*60 mm or 10*10*60 mm potato chips.4. The method of claim 2 , wherein the uniform potato chips are transferred to a 0.5% calcium ion solution for blanching.5. The method of claim 2 , wherein the blanching is performed for 4 min claim 2 , at 95° C.6. The method ...

Подробнее
Номер записи: 53
22-03-2018 дата публикации

CRISPY FOODSTUFF

Номер: US20180077957A1
Автор: BEZEMER Karel Johannes
Принадлежит: FOOD COMPOUNDS BV

The present invention relates to methods for processing foodstuff wherein, after exposure of said processed foodstuff to microwaves, a crispy, crunchy or crusty foodstuff is obtained. The present invention further relates to granulates which can be used in the present methods and crispy, crunchy or crusty foodstuff obtainable by the present methods. Specifically, the present invention relates to methods for processing foodstuff comprising the steps of a) providing a foodstuff; b) coating the foodstuff with a dry powder or granulate being comprised of 5 wt % to 50 wt % dextrin; c) exposing the granulate coated foodstuff to water, or water vapour during 0.1 to 10 seconds; and d) backing, flying or boiling the water, or water vapour, exposed foodstuff. 1. Method for processing foodstuff , said method comprises the steps:a) providing a foodstuff;b) coating said foodstuff with a dry powder or granulate comprised of 5 wt % to 50 wt % dextrin;c) exposing said coated foodstuff to water, or water vapour, during 0.1 to 10 seconds; andd) backing, frying or boiling said water, or water vapour, exposed foodstuff.2. Method according to claim 1 , wherein said granulate has an average diameter of 0.1 to 5 mm.3. Method according to claim 1 , wherein said granulate or dry powder further comprises starch and/or flour.4. Method according to claim 1 , wherein said foodstuff is selected from the group consisting of potato claim 1 , potato derived products claim 1 , meat claim 1 , fruit claim 1 , processed meat claim 1 , comminuted meat claim 1 , vegetable claim 1 , pastry claim 1 , dough and combinations thereof.5. Method according to claim 1 , wherein providing a foodstuff in step (a) comprises providing said foodstuff with a hydrophobic pre-coat.6. Method according to claim 1 , wherein said foodstuff is a frozen foodstuff subjected to a pretreatment in a hot water bath.7. Method according to claim 1 , wherein said water vapour is steam.8. Processed foodstuff obtainable by a method ...

Подробнее
Номер записи: 54
14-03-2019 дата публикации

Materials and methods for treating hypoxic conditions

Номер: US20190076461A1
Автор: George B. Stefano, Richard M. Kream
Принадлежит: Mitogenetics LLC

This document provides materials and methods for treating hypoxic conditions (e.g., tissue ischemia). Compositions containing a potato polysaccharide preparation and organic selenium can be used to increase or maintain mitochondrial nitric oxide formation. Compositions provided herein can also contain inorganic nitrate.

Подробнее
Номер записи: 55
31-03-2022 дата публикации

TEXTURE MODIFIED FOOD PRODUCT

Номер: US20220095669A1
Автор: Cook Ian William, Cook Michael Andrew
Принадлежит:

The invention is directed broadly to a method of preparing a texture modified food product, comprising the steps: (a) providing a partially cooked fruit or vegetable; (b) comminuting the partially cooked fruit or vegetable to form a paste; and (c) moulding the paste to form the texture modified food product which is shaped and/or textured into a generic shape of the fruit or vegetable selected to form the paste. 1. A method of preparing a texture modified food product for consumption by a dysphagic consumer , comprising the steps:a) commencing cooking of a raw fruit or vegetable;b) arresting the cooking of the fruit or vegetable to provide a partially cooked fruit or vegetable;c) chopping the partially cooked fruit or vegetable finely to form a paste; andd) setting the paste in a mould to form the texture modified food product shaped and textured to a generic shape of the fruit or vegetable selected to form the paste.2. The method of claim 1 , wherein the step of cooking the raw fruit or vegetable involves plunging the fruit or vegetable into boiling water for a predetermined time period.3. The method of claim 1 , wherein the step of arresting the cooking of the fruit or vegetable involves plunging the fruit or vegetable into cold water and/or iced water.4. (canceled)5. The method of claim 1 , wherein the step of chopping the partially cooked fruit or vegetable is performed with a shear-blade cutter or a bowl cutter.6. The method of claim 1 , additionally continuing the step of chopping the partially cooked fruit or vegetable until the paste takes on a mousse-like consistency.7. (canceled)8. (canceled)9. (canceled)10. The method of claim 1 , further comprising the step of introducing an additive into the mixture prior to setting the paste in the mould.11. The method of claim 10 , wherein the additive is selected from at least one of: Xanthan gum; modified potato starch; agglomerated modified potato starch (AMPS); natural vegetable fibre; bamboo fibre; flavourless ...

Подробнее
Номер записи: 56
29-03-2018 дата публикации

Dehydrated Vegetable Food Product and Methods of Making the Same

Номер: US20180084808A1
Автор: GAUS DOUGLAS M.
Принадлежит:

A vegetable food product and a method of making a dehydrated vegetable food product are provided. A quantity of vegetables is cut to a predetermined size. The quantity of cut vegetables is cooked. The quantity of cut vegetables has surface moisture removed. A flavoring material is imparted into the quantity of vegetables. The quantity of cut vegetables is substantially dehydrated, wherein each of the cut vegetables has a jerky-like texture, wherein shearing through the jerky-like texture requires a force of at least 30 N until a 95% strain is achieved utilizing a TA-HD Plus Texture Analyzer Device. The quantity of vegetable may include a quantity of potatoes. 1. A dehydrated potato food product comprising:cooked, dehydrated potato;wherein the dehydrated potato food product has a jerky-like texture, wherein the jerky-like texture requires a shearing force of at least 30 Newtons (N) until a 95% strain is achieved using a texture analyzer device.2. The dehydrated potato food product of claim 1 , wherein the dehydrated potato food product has a moisture content of about 15% or less by weight.3. The dehydrated potato food product of claim 1 , wherein the dehydrated potato food product has a moisture content in the range of about 6.5-10% by weight.4. The dehydrated potato food product of claim 1 , wherein the dehydrated potato food product has a water activity (a) of about 0.85 or less.5. The dehydrated potato food product of claim 1 , further comprising a first flavoring material imparted to the cooked claim 1 , dehydrated potato.6. The dehydrated potato food product of claim 5 , wherein the first flavoring material is characterized as having a flavor of at least one of sugar claim 5 , salt claim 5 , pepper claim 5 , vinegar claim 5 , teriyaki claim 5 , jalapeno claim 5 , wasabi claim 5 , tabasco sauce claim 5 , and coffee.7. The dehydrated potato food product of claim 5 , wherein the first flavoring material comprises a moist flavoring material that has been at least ...

Подробнее
Номер записи: 57
21-03-2019 дата публикации

COAGULATED PROTEIN FOR HUMAN FOOD

Номер: US20190082714A1
Автор: Huttinga Hendrik, Laus Marc Christiaan, Vorage Marcus Johannes
Принадлежит:

The invention pertains to a coagulated root- or tuber protein product which is not horny. Such products are characterized by a small particle size, a low density and little color, which makes them suitable for human food applications. The invention further pertains to a process for obtaining non-horny root- or tuber coagulated protein, and to use of these products in human food applications. 1. A coagulated root or tuber protein powder having a glycoalkaloid content of below 100 mg/kg dry weight , wherein the d-10 is less than 30 μm , the d-50 is less than 75 μm , and the d-90 is less than 250 μm , expressed on a dry product , and wherein the total content of glucose , fructose and sucrose is less than 0.5 g/kg dry weight.2. A coagulated root or tuber protein powder according to claim 1 , wherein the bulk density of the protein powder is less than 475 g/l.3. A coagulated root or tuber protein powder according to claim 1 , wherein the color of the protein powder by reflection is >0.50.4. A coagulated root or tuber protein product according to claim 1 , wherein the protein content before neutralization is at least 85 wt. % claim 1 , as determined by Kjeldahl nitrogen.7. A method according to claim 6 , wherein washing is continued until the used washing water has a conductivity of less than 1 mS/cm.8. A method according to claim 6 , wherein the washing is continued until the content of glucose claim 6 , fructose and sucrose in the used washing water is less than 0.54 mgt.9. A method according to claim 6 , wherein the method further comprises a step of neutralizing the coagulated protein to a pH of 6.5-7.10. A method according to claim 6 , wherein the method further comprises a glycoalkaloid extraction procedure.11. A method according to claim 6 , wherein the coagulated root or tuber protein powder is subsequently fractionated into at least a first fraction and a second fraction.12. A method according to claim 11 , wherein the first fraction has a d-50 of at most 35 μm. ...

Подробнее
Номер записи: 58
21-03-2019 дата публикации

FREEZE CONCENTRATION OF ROOT- OR TUBER JUICE

Номер: US20190082715A1
Автор: BERGHOUT Jacqueline Alida Maria, GIUSEPPIN Marco Luigi Federico, IANNACONE Stefano, KOOPMANS Wybren, SPELBRINK Robin Eric Jacobus
Принадлежит:

The invention provides a method for treating root- or tuber juice, comprising 1. A method for treating root- or tuber juice , comprisinga) a pretreatment of the root- or tuber juice to remove root- or tuber lipids to a level below 28 g/kg dry weight;b) cooling the root- or tuber juice to a temperature of −0.3° C. to −16° C. to form ice crystals; andc) separating the ice crystals from the root- or tuber juice to obtain, as a first root- or tuber juice product, a concentrated root- or tuber juice.2. A method according to claim 1 , wherein the pretreatment comprises flocculation claim 1 , sedimentation claim 1 , flotation claim 1 , centrifugation or micro filtration.3. A method according to claim 1 , wherein the ice crystals are separated from the root- or tuber juice by filtration claim 1 , hydraulic washing claim 1 , piston washing claim 1 , or centrifugation.4. A method according to claim 1 , wherein the concentrated root- or tuber juice comprises at least 30 wt. % protein claim 1 , based on dry matter.5. A method according to claim 1 , whereby the concentrated root- or tuber juice is subsequently diafiltered to obtain a concentrated root- or tuber juice comprising at least 50 claim 1 , preferably at least 60 wt. % protein claim 1 , based on dry matter.6. A method according to claim 1 , wherein the concentrated root- or tuber juice is subjected to coagulation claim 1 , adsorption claim 1 , filtration claim 1 , chromatography claim 1 , foam extraction claim 1 , or low temperature to obtain at least one fraction of a root- or tuber protein isolate and claim 1 , as a second root- or tuber juice product claim 1 , a protein depleted root- or tuber juice comprising free amino acids.7. A method according to claim 6 , wherein the root- or tuber protein isolate is an essentially native root- or tuber protein isolate.8. A method according to claim 6 , wherein the protein-depleted root- or tuber juice is subjected to an enzymatic treatment to convert the free amino acid ...

Подробнее
Номер записи: 59
02-04-2015 дата публикации

Food composition comprising a blend of cellulose ethers

Номер: US20150093489A1
Автор: Jenna L. DERHAMMER, Mark E. HINES
Принадлежит: HERCULES LLC

The presently disclosed and claimed inventive concept(s) relates generally to a food composition for reducing fat comprising flour and a binder, and methods of making the composition and using the composition to reduce fat in fried and baked foods. The binder is a blend of two or more different water soluble cellulose ethers.

Подробнее
Номер записи: 60
30-03-2017 дата публикации

FEEDBACK CONTROL OF FOOD TEXTURE SYSTEM AND METHOD

Номер: US20170089869A1
Автор: BAI Ou, BOURG, FAGAN Scott, JR. Wilfred Marcellien, MICHEL-SANCHEZ Enrique, MIRZA Shahmeer Ali
Принадлежит:

A feedback and feedforward as well as a statistical predictive control system and method for continuously controlling texture of a food snack in a manufacturing process. The feedback system includes a quantitative texture measuring tool that is positioned downstream of a food processing unit. The texture measuring tool continuously measures a texture attribute of food snack from the food processing unit and feeds back texture attribute information to a controller that controls input parameters to food processing unit such that the texture attribute of a resultant food snack falls within an acceptable limit. The texture measuring tool comprises an excitation tool that strikes the food snack and produces an acoustic signal that is processed by a data processing unit. The data processing unit identifies relevant frequencies in the acoustic signal and quantitatively measures a texture attribute based on a correlated model that includes the relevant frequencies. 1. A feedback method for controlling texture of a food product in a food manufacturing process in conjunction with a texture measuring tool positioned in said food manufacturing process; said texture measuring tool comprising;a housing;a laser generator attached to said housing;an acoustic capturing device proximally located to said housing;a data processing unit in communication with at least said acoustic capturing device;wherein a laser from said laser generator is directed to strike said food product, thereby producing an acoustic signal to be detected by said acoustic capturing device;wherein further said data processing unit is configured to quantitatively measure said texture attribute of said food product based on input from said acoustic capturing device;wherein said method comprises the steps of:(1) processing food ingredients in a food processing unit to produce said food product;(2) measuring a texture attribute of said food product with said texture measuring tool;(3) determining if said texture ...

Подробнее
Номер записи: 61
12-05-2022 дата публикации

TEXTURE MODIFIED FOOD PRODUCT

Номер: US20220142222A1
Автор: Cook Ian William, Cook Michael Andrew
Принадлежит:

The invention is directed broadly to a method of preparing a texture modified starch-based food product, comprising the steps: (a) dehydrating a starch-based food to remove excess water; (b) grinding the dehydrated starch-based food to form a fine powder; (c) adding a carrier to coat the fine powder; (d) rehydrating the coated powder to form a paste; and (e) forming the paste into the texture modified starch-based food product shaped and textured to a generic serve of the starch-based food selected to form the paste. 1. A method of preparing a texture modified starch-based food product for consumption by a dysphagic consumer , comprising the steps:a) dehydrating a starch-based food to remove excess water;b) grinding the dehydrated starch-based food to form a fine powder;c) adding a carrier to coat the fine powder;d) rehydrating the coated powder to form a paste; ande) forming the paste into the texture modified starch-based food product shaped and textured to a generic serve of the starch-based food selected to form the paste.2. The method of claim 1 , wherein step (c) forming the paste provides a smooth paste with a slippery consistency not a sticky consistency.3. The method of claim 1 , wherein the starch-based product is cooked prior to dehydrating in step (a).4. The method of claim 1 , wherein the step of grinding the dehydrated starch-based food is performed with a grinding mill or a bowl cutter.5. The method of claim 1 , wherein the ratio of weight of fine powder to the weight of the carrier is about 10:3.6. (canceled)7. The method of claim 1 , further comprising the step of assessing the consistency of the paste prior to forming the paste into a generic serve of the starch-based product claim 1 , wherein the step of assessing the consistency of the paste involves a step of adjusting the paste to increase the viscosity of the paste to meet a predetermined standard.8. (canceled)9. The method of claim 1 , further comprising the step of introducing an additive ...

Подробнее
Номер записи: 62
05-04-2018 дата публикации

FRYING TREATMENT APPARATUS

Номер: US20180092492A1
Автор: Hibi Takaaki, Machida Noriyuki, YASUDA Shigeru
Принадлежит:

A food frying treatment apparatus includes: a frying oil circulation mechanism which makes frying oil flow out from a frying oil tank on a downstream side and makes the frying oil flow in the frying oil tank on an upstream side by a frying oil inflow device which ejects the frying oil in an upward direction from a bottom portion side of the frying oil tank; a frying food transport mechanism including a first transport mechanism which transports the food fed into the frying oil tank on the upstream side in a floating state on a surface of the frying oil, and a second transport mechanism which transports a frying food subsequently to the first transport mechanism in an immersed state below the surface of the frying oil in the frying oil tank; and a fried food collection mechanism which collects a fried food from the frying oil tank. 1. A food frying treatment apparatus comprising:1) a frying oil tank;2) a raw material supply mechanism which is configured to feed a food raw material for frying, the raw material supply mechanism being disposed on an upstream side of the frying oil tank;3) a frying oil circulation mechanism which is configured to make frying oil flow out from the frying oil tank on a downstream side within the frying oil tank, and to make the frying oil flow in the frying oil tank on the upstream side within the frying oil tank by a frying oil inflow device which is configured to eject the frying oil in an upward direction from a bottom portion side of the frying oil tank;4) a heat exchanger which is configured to reheat the frying oil made to flow out from the frying oil tank;5) a frying food transport mechanism which is configured to transport a food fed into the frying oil from the upstream side to the downstream side, the frying food transport mechanism being disposed in the oil tank, and including a first transport mechanism which is configured to transport the food fed into the frying oil tank on the upstream side within the frying oil tank in a ...

Подробнее
Номер записи: 63
16-04-2015 дата публикации

Reduction of acrylamide formation

Номер: US20150104558A1
Автор: Erik Slinde, Grete Skrede, Grethe Enersen, Hans Blom, Pernille Baardseth, Thea Sundt, Trond Thomassen
Принадлежит: Zeracryl AS

The use of acid treatment of uncooked French fries prior to cooking by roasting, frying, grill or baking whereby to reduce the acrylamide content of the cooked product.

Подробнее
Номер записи: 64
08-04-2021 дата публикации

Palatable Foods for a Methionine-Restricted Diet

Номер: US20210100268A1
Автор: Finley John W., Gettys Thomas, Greenway Frank L.
Принадлежит: Board of Supervisors of Louisiana State University and Agricultural and Mechanical College

A method is disclosed for making palatable methionine-restricted foods, to deliver a methionine-restricted diet to human or veterinary patients. A protein or a food product containing protein is partially oxidized, preferably with ozone, to oxidize nearly all of the methionine and cysteine. After oxidation, tryptophan and lysine are optionally added back since they tend to be oxidized also. Optionally, a small amount of methionine is also added back so that the final methionine is within a preferred range of about 0.85 to about 1.8 gram methionine per 100 gram total protein, preferably about 1.2 gram per 100 gram total protein. 1. A method for lowering the level of methionine in a food , and for treating a human patient or a veterinary patient; said method comprising the steps of:(a) providing a food that comprises one or more proteins containing both methionine and cysteine; wherein the food comprises one or more items selected from the group consisting of milk, nonfat dry milk, yogurt, ice cream, cheese, dairy products, eggs, egg whites, egg yolks, beans, bread, cakes, crackers, cookies, biscuits, pasta, flour, rice, corn meal, cereal products, and grain proteins;(b) oxidizing or partially oxidizing the methionine and the cysteine in the food with an oxidizing agent to produce a methionine-depleted food; wherein the methionine-depleted food contains between 0.85 gram and 1.8 gram methionine per 100 gram total protein; and wherein the methionine-depleted food contains no more than 1.8 gram combined (methionine plus cysteine) per 100 gram total protein; wherein the oxidizing agent comprises ozone or hydrogen peroxide; and wherein the one or more proteins in the methionine-depleted food retain the one or more proteins' naturally-occurring primary structure; and wherein the palatability of the methionine-depleted food is greater than the palatability of a product comprising a mixture of free amino acids whose concentrations match the amino acid levels of the ...

Подробнее
Номер записи: 65
13-04-2017 дата публикации

POTATO CULTIVAR X17

Номер: US20170099793A1
Автор: Balmuth Alexi, Champouret Nicolas, Duan Hui, Rasmussen Jolyn, Richael Craig, Yan Hua, Ye Jingsong
Принадлежит:

A potato cultivar designated X17 is disclosed. The invention relates to the tubers of potato cultivar X17, to the seeds of potato cultivar X17, to the plants of potato cultivar X17, to the plant parts of potato cultivar X17, to food products produced from potato cultivar X17, and to methods for producing a potato plant produced by crossing potato cultivar X17 with itself or with another potato variety. The invention also relates to methods for producing a potato plant containing in its genetic material one or more transgenes and to the transgenic potato plants and plant parts produced by those methods. This invention also relates to potato cultivars or breeding cultivars and plant parts derived from potato variety X17, to methods for producing other potato cultivars, lines or plant parts derived from potato cultivar X17 and to the potato plants, varieties, and their parts derived from use of those methods. The invention further relates to hybrid potato tubers, seeds, plants and plant parts produced by crossing potato cultivar X17 with another potato cultivar. 1. A potato tuber , or a part of a tuber , of potato cultivar X17 , wherein a representative sample of said tuber was deposited under ATCC Accession No. PTA-122248.2. A potato plant claim 1 , or a part thereof claim 1 , produced by growing the tuber claim 1 , or a part of the tuber claim 1 , of .3. A potato plant having all of the physiological and morphological characteristics of the plant of claim 2 , and comprising the insert region of pSIM1278 that is present in cultivar X17 which contains inverted repeats of potato DNA effective for inhibition of expression of the endogenous asparagine synthetase-1 gene and the endogenous polyphenol oxidase-5 gene in addition to inverted repeats of the endogenous potato promoters for the phosphorylase-L and dikinase R1 genes and further comprising the insert region of pSIM1678 that is present in X17 which contains the potato late blight resistance gene Rpi-vnt1 and ...

Подробнее
Номер записи: 66
13-04-2017 дата публикации

POTATO CULTIVAR Y9

Номер: US20170099794A1
Автор: Balmuth Alexi, Champouret Nicolas, Duan Hui, Rasmussen Jolyn, Richael Craig, Yan Hua, Ye Jingsong
Принадлежит:

A potato cultivar designated Y9 is disclosed. The invention relates to the tubers of potato cultivar Y9, to the seeds of potato cultivar Y9, to the plants of potato cultivar Y9, to the plant parts of potato cultivar Y9, to food products produced from potato cultivar Y9, and to methods for producing a potato plant produced by crossing potato cultivar Y9 with itself or with another potato variety. The invention also relates to methods for producing a potato plant containing in its genetic material one or more transgenes and to the transgenic potato plants and plant parts produced by those methods. This invention also relates to potato cultivars or breeding cultivars and plant parts derived from potato variety Y9, to methods for producing other potato cultivars, lines or plant parts derived from potato cultivar Y9 and to the potato plants, varieties, and their parts derived from use of those methods. The invention further relates to hybrid potato tubers, seeds, plants and plant parts produced by crossing potato cultivar Y9 with another potato cultivar. 1. A potato tuber , or a part of a tuber , of potato cultivar Y9 , wherein a representative sample of said tuber was deposited under ATCC Accession No. PTA-122247.2. A potato plant claim 1 , or a part thereof claim 1 , produced by growing the tuber claim 1 , or a part of the tuber claim 1 , of .3. A potato plant having all of the physiological and morphological characteristics of the plant of claim 2 , and comprising the insert region of pSIM1278 that is present in cultivar Y9 which contains inverted repeats of potato DNA effective for inhibition of expression of the endogenous asparagine synthetase-1 gene and the endogenous polyphenol oxidase-5 gene in addition to inverted repeats of the endogenous potato promoters for the phosphorylase-L and dikinase R1 genes and further comprising the insert region of pSIM1678 that is present in Y9 which contains the potato late blight resistance gene Rpi-vnt1 and inverted repeats of ...

Подробнее
Номер записи: 67
26-04-2018 дата публикации

System of gluten free flours

Номер: US20180110243A1
Автор: Westley Millie j
Принадлежит:

Food product compositions provide for gluten free or gluten-reduced food products having organoleptic properties that are the same or substantially the same as their gluten-containing food product counterparts, and related methods for making the compositions thereof. 1. A gluten-free dry mix composition , comprising of oat flour; millet flour; and potato flour.2. The gluten-free dry mix composition of claim 1 , comprising of oat flour claim 1 , millet flour claim 1 , potato flour and one or more of: white rice flour; sweet rice flour; ginger; buckwheat flour; teff flour claim 1 , a whole or less refined grain flour.3. The gluten-free dry mix composition of claim 1 , comprising of oat flour claim 1 , millet flour claim 1 , potato flour wherein oat flour claim 1 , millet flour claim 1 , and potato flour is present in an amount of at least about 20% w/w of the dry mix composition.4. The gluten-free dry mix composition of claim 3 , wherein the oat flour is present in an amount of about 60% to about 90% w/w of the dry mix composition; millet flour in the range of 10 to 30 percent by weight; potato flour in the range of 0 to 4 percent by weight;5. The gluten-free dry mix composition of claim 4 , wherein the oat flour is present in an amount of about 60% to about 90% w/w of the dry mix composition; millet flour in the range of 10 to 30 percent by weight; potato flour in the range of 0 to 4 percent by weight; (i) buckwheat flour in the range of 0 to 4 percent by weight claim 4 , (j) teff flour in the range of 0 to 4 percent by weight6. The gluten-free dry mix composition of claim 5 , wherein the oat flour is present in an amount of about 60% to about 90% w/w of the dry mix composition; millet flour in the range of 10 to 30 percent by weight; potato flour in the range of 0 to 4 percent by weight; (i) xanthan gum flour in the range of 0 to 4 percent by weight claim 5 , (j) maltodextrin flour in the range of 0 to 4 percent by weight claim 5 , (k) gaur gum flour in the range of ...

Подробнее
Номер записи: 68
27-04-2017 дата публикации

Snack Food Seasoning

Номер: US20170112173A1
Автор: ALLEN Rachael, BERI Akash, Hamilton Ian, LINTER Bruce, NORTON Ian
Принадлежит: Frito-Lay Trading Company GMBH

A topical seasoning for snack foods, the topical seasoning being in the form of an emulsion and comprising a plurality of seasoning particles as a particulate phase within a continuous oil phase, the seasoning particles comprising a shell surrounding an encapsulated central core, the shell comprising a matrix including at least one solid lipid and a shell stabilising emulsifier, and the core comprising an aqueous phase. 1. A method of topically seasoning a snack food , the method comprising topically applying a topical seasoning in the form of an emulsion and comprising a plurality of seasoning particles as a particulate phase within a continuous oil phase , the seasoning particles comprising a shell surrounding an encapsulated central core , the shell comprising a matrix including at least one solid lipid and a shell stabilising emulsifier , and the core comprising an aqueous phase.2. The method according to wherein the core comprises water.3. The method according to wherein the core comprises an aqueous gel comprised of water and a gelling agent.4. The method according to wherein the gelling agent is a polysaccharide.5. The method according to wherein the gelling agent has a concentration of from 0.5 to 5 wt % based on the weight of the aqueous gel.6. The method according to wherein the shell stabilising emulsifier comprises at least one polymeric emulsifier and at least one phospholipid.7. The method according to wherein the shell stabilising emulsifier has a concentration in the shell of from 0.2 to 2 wt % based on the weight of the shell.8. The method according to wherein the core is substantially spherical.9. The method according to wherein the core has a maximum width dimension of from 2 to 100 μm.10. The method according to wherein the core has diameter which is from 15 to 96% of a diameter of the particle.11. The method according to wherein the at least one solid lipid comprises at least one crystalline fat.12. The method according to wherein the at least ...

Подробнее
Номер записи: 69
13-05-2021 дата публикации

REDUCTION OF ACRYLAMIDE FORMATION

Номер: US20210137140A1
Автор: BAARDSETH Pernille, Blom Hans, Enersen Grethe, Skrede Grete, Slinde Erik, SUNDT Thea W.
Принадлежит:

The invention relates to methods of reducing acrylamide during high temperature cooking of carbohydrate-containing foods, in particular vegetables or tubers which are deep fried. In particular, the invention relates to a method of reducing acrylamide during cooking of a carbohydrate-containing food, said method comprising at least the following steps: contacting said food with a first hydroxy acid selected from lactic, malic and tartaric acids at a pH less than or equal to its pK, or its lowest pK; part-cooking said food at a temperature at which the Maillard reaction occurs whereby to form a part-cooked food;optionally packaging and/or storing said part-cooked food; contacting said part-cooked food with a second α-hydroxy acid selected from lactic, malic and tartaric acids at a pH less than or equal to its pK, or its lowest pK; and subsequently further cooking said food at a temperature at which the Maillard reaction occurs. 1. A method of reducing acrylamide during cooking of a carbohydrate-containing food , said method comprising at least the following steps:{'sub': a', 'a, 'contacting said food with a first α-hydroxy acid selected from lactic, malic and tartaric acids at a pH less than or equal to its pK, or its lowest pK;'}part-cooking said food at a first temperature at which the Maillard reaction occurs whereby to form a part-cooked food;optionally packaging and/or storing said part-cooked food;{'sub': a', 'a, 'contacting said part-cooked food with a second α-hydroxy acid selected from lactic, malic and tartaric acids at a pH less than or equal to its pK, or its lowest pK; and'}subsequently further cooking said part-cooked food at a second temperature at which the Maillard reaction occurs.2. A method as claimed in claim 1 , wherein the first temperature and/or the second temperature are above about 120° C.3. A method as claimed in or claim 1 , wherein the step of part-cooking said food comprises par-frying.4. A method as claimed in claim 3 , wherein par- ...

Подробнее
Номер записи: 70
13-05-2021 дата публикации

Fat- or oil-processed starch

Номер: US20210137148A1
Автор: Hitoshi Takaguchi, Kazuki Morimoto, Misa ARIMOTO, Toshihiro Yamamoto
Принадлежит: Nihon Shokuhin Kako Co Ltd

There is provided a fat-processed starch which has excellent dispersibility in food raw materials such as batter and excellent adhesion to ingredients and the like and provides a good texture. The fat-processed starch of the present invention can be obtained by adding a fat composition having an iodine value of 125 to 170 and containing 35 ppm to 8,000 ppm of a polyphenol to a starch to mix the starch and the fat, and aging the starch mixture. The content of the fat composition preferably ranges from 0.01% to 5%, and the starch is preferably tapioca starch.

Подробнее
Номер записи: 71
18-04-2019 дата публикации

Chinese meal package and preparation method thereof

Номер: US20190110502A1
Автор: Mingfu Lu, Xiuping Zhang
Принадлежит: Beijing Doctor Lu Behavioral Medicine Science And Technology Research Institute Co ltd

The disclosure discloses a Chinese meal package and a preparation method thereof. The Chinese meal package is prepared from the following raw materials in part by weight: a component A, a component B, a component C and a component D according to a ratio of 1 to 1 to 1 to 1.

Подробнее
Номер записи: 72
18-04-2019 дата публикации

APPLIANCE AND METHOD FOR COOKING POTATO CHIPS

Номер: US20190110504A1
Автор: Chen Yun, Sun Wen
Принадлежит:

A cooking appliance and method for cooking potato chips are provided. The appliance has a humidity control system, an air flow generation system and a heating system. The cooking process has a relatively low temperature and high humidity cooking cycle, a low humidity dehydration process and a relatively high temperature low humidity browning process. These three cycles enable good crisp crust formation for fresh non-frozen chips which are cooked using an air/steam based cooking process rather than a deep fat frying process. 1. A cooking appliance for cooking potato chips , comprising:a chamber for receiving raw potato chips;a humidity control system;an air flow generation system;a heating system; anda controller for controlling the humidity control system, the air flow generation system, and the heating system, a cooking cycle at a first temperature in a first temperature range which is above 100 degrees Celsius and in a cooking environment at a first controlled humidity such that the potatoes are cooked through to their centers;', 'a dehydration process at a second temperature in a second temperature range, wherein the dehydration process is carried out in air at a second humidity below the first controlled humidity with an air flow; and', 'a browning process at a third temperature in a third temperature range, wherein the third temperature is higher than the first and second temperatures, wherein the browning process is carried out in air at a third humidity also below the first controlled humidity and with an air flow., 'wherein the controller is adapted to implement a cooking process which comprises2. An appliance as claimed in claim 1 , wherein the controller is adapted to implement the cooking cycle as steam cooking in the first temperature range of 100 to 130 degrees Celsius.3. An appliance as claimed in claim 2 , wherein the first temperature range is 110 to 130 degrees Celsius.4. An appliance as claimed in claim 1 , wherein the controller is adapted to ...

Подробнее
Номер записи: 73
03-05-2018 дата публикации

Method for Preparing a Potato Product for Finish-Frying, Processing Line Therefor and Such a Potato Product for Finish-Frying

Номер: US20180116264A1
Автор: De Winter Leon, Eijsman Leon, VAN DOORN Johannes Elisabert
Принадлежит:

The present invention relates to a method for preparing a potato product for finish-frying, a processing line therefor and a potato product for finish-frying. The method according to the invention includes the steps of: —supplying a quantity of potatoes of a potato variety with an underwater weight equal to or lower than 300 g/5 kg; —washing, peeling and cutting the supplied potatoes to form a basic potato product; —blanching the basic potato product to form a blanched potato product; —drying the blanched potato product; —applying a coating to the blanched and dried potato product to form a coated potato product; and —pre-frying the coated potato product to form a pre-fried potato product, wherein the steps provide a potato product, the energetic value of which is lower than 190 kCal/100 g after finish-frying. 1. A method for preparing a potato product for finish-frying , comprising the steps of:supplying a quantity of potatoes of a potato variety with an underwater weight equal to or lower than 300 g/5 kg;washing, peeling and cutting the supplied potatoes to form a basic potato product;blanching the basic potato product to form a blanched potato product;drying the blanched potato product;applying a coating to the blanched and dried potato product to form a coated potato product; andpre-frying the coated potato product to form a pre-fried potato product,wherein the steps provide a potato product having a dry substance percentage after coating and pre-frying and before finish-frying in the range of 29.1-34.2%, and after finish-frying in the range of 38.7-45.4%, and wherein the energetic value is in the range of 100-120 kCal/100 g after coating and pre-frying and before finish-frying and is lower than 190 kCal/100 g after finish-frying.2. The method as claimed in claim 1 , further comprising the step of finish-frying the pre-fried potato product claim 1 , wherein the energetic value of the finish-fried potato product is lower than 180 kCal/100 g.3. The method as ...

Подробнее
Номер записи: 74
25-04-2019 дата публикации

Atmospherically Fried Crisps, Equipment and Method for Making Same

Номер: US20190116854A1
Автор: Bhaskar Ajay Rajeshwar, Ruegg Richard James, Sullivan Leslie Scott
Принадлежит:

Raw fruits or vegetables are pre-treated prior to atmospheric frying. Pre-treatment includes application of a pulsed electric field to the raw products followed by slicing and immediate blanching in a water solution of above 160° F. in a turbulent environment. The pulsed electric field utilizes vertically oriented electrodes to treat the products. The treated food products can then be atmospherically fried at a low oil temperature to a shelf stable moisture content to produce fried crisps having an appealing light color and crunchy texture despite a high amount of reducing sugars, sucrose, starch, and/or solids present in the raw material. 1. A method of making fried produce crisps , the method comprising the steps of:applying a pulsed electric field to a plurality of raw whole produce in a pulsed electric field chamber,slicing the pulsed raw whole produce to form a plurality of produce slices,blanching each slice of the plurality of produce slices in a water solution at a temperature in a range of 160° F. to 180° F. for a duration of between 2 minutes to 5.5 minutes to form blanched slices, andfrying the blanched slices to form a plurality of fried produce crisps.2. The method of claim 1 , wherein blanching each slice of the plurality of produce slices in the water solution comprises blanching each slice of the plurality of produce slices in the water solution at a temperature in a range of 160° F. to 175° F.3. The method of claim 2 , wherein blanching each slice of the plurality of produce slices in the water solution comprises blanching each slice of the plurality of produce slices in the water solution for a duration of between 1.5 minutes and 3 minutes.4. The method of claim 2 , wherein blanching each slice of the plurality of produce slices in the water solution comprises blanching the plurality of produce slices immediately after slicing the pulsed raw whole produce.5. The method of claim 1 , wherein frying the blanched slices to form a plurality of fried ...

Подробнее
Номер записи: 75
16-04-2020 дата публикации

PLANTAIN FOOD PRODUCT AND PROCESSES FOR PRODUCING PLANTAIN FOOD PRODUCT

Номер: US20200113213A1
Автор: OVIASU Thelma
Принадлежит:

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 complemented cookable plantain food product comprising the steps of:mixing an initial liquid with a plantain,mashing the plantain to produce a plantain mash, the plantain mash comprising a pulp and a pulp liquid that includes the initial liquid, wherein the pulp liquid contains a starch portion;removing the pulp liquid from the plantain mash to produce a drier plantain mash and a removed liquid;placing the removed liquid into a container;keeping the removed liquid in the container without agitation to allow the starch portion to settle to a bottom of the container to form a starch aggregate and a high nutritional value plantain liquid supernatant;extracting the high nutritional value plantain liquid supernatant from the container;introducing one or more fresh liquid amounts to the drier plantain mash one or more times, and after each of the one or more times, repeating said removing, said placing, said keeping and said extracting steps to produce an additional removed plantain supernatant liquid, the additional removed plantain liquid supernatant combined with the high nutritional value plantain liquid supernatant to form a combined liquid supernatant upon completion of a last of said extracting steps;returning the combined liquid supernatant to the drier plantain mash to produce an enhanced plantain mash having a higher level of protein, iron, potassium, magnesium, and vitamin A compared to the drier plantain mash, and a lower level of ...

Подробнее
Номер записи: 76
16-04-2020 дата публикации

APPARATUS AND METHOD FOR COATING PRODUCT IN FLAVOURING

Номер: US20200113223A1
Автор: VINE Lee
Принадлежит:

A flavouring apparatus for coating product in flavouring is provided. The apparatus comprises a flavouring receptacle configured for receiving a portion of product and a dose of flavouring. The flavouring receptacle comprises an open first end arranged to receive the portion of product in use, a peripheral sidewall at least partly defining a flavouring volume extending from the first end of the flavouring receptacle, the flavouring volume for receiving the portion of product and dose of flavouring, and an ejecting member movable relative to the peripheral sidewall through the flavouring volume towards the first end for ejecting a flavoured portion of product out of the flavouring volume through the first end of the flavouring receptacle. The apparatus comprises a drive system configured to rotate at least the peripheral sidewall of the flavouring receptacle so as to cause mixing of the portion of product and the dose of flavouring in the flavouring volume. In use, the flavouring receptacle is arranged such that the portion of product and the dose of flavouring are retained in the flavouring volume during rotation of the peripheral sidewall. A corresponding method of coating product in flavouring is also provided. 1. A flavouring apparatus for coating product in flavouring comprising: an open first end arranged to receive the portion of product in use,', 'a peripheral sidewall at least partly defining a flavouring volume extending from the first end of the flavouring receptacle, the flavouring volume for receiving the portion of product and dose of flavouring, and', 'an ejecting member movable relative to the peripheral sidewall through the flavouring volume towards the first end for ejecting a flavoured portion of product out of the flavouring volume through the first end of the flavouring receptacle; and, 'a flavouring receptacle configured for receiving a portion of product and a dose of flavouring, the flavouring receptacle comprisinga drive system configured to ...

Подробнее
Номер записи: 77
27-05-2021 дата публикации

DRIED POWDER OF EDIBLE PLANT, FOOD AND BEVERAGE, AND PRODUCTION METHOD THEREFOR

Номер: US20210153531A1
Автор: Higuchi Tatsuya, Ihara Junichiro
Принадлежит: MIZKAN HOLDINGS CO., LTD.

A dried powder of an edible plant which hardly gets damped, without relying on a substance other than a dried edible plant serving as a main food material for imparting features to a flavor and a color tone of a dried powder, and a method for producing the same is provided. The dried powder contains an edible part and a non-edible part of a dried edible plant which a proportion of the non-edible part to the edible part of the dried edible plant is 1% by mass or more and 200% by mass or less, a repose angle is 0.7 rad or more, loose bulk density/tight bulk density is 0.88 or less and a moisture content is 20% by mass or less. 1. A dried powder comprising an edible part and a non-edible part of a dried edible plant , satisfying the following conditions (1) to (4):(1) a proportion of the non-edible part to the edible part of the dried edible plant is 1% by mass or more and 200% by mass or less;(2) a repose angle is 0.7 rad or more;(3) a ratio of a loose bulk density to a tight bulk density is 0.88 or less; and(4) a moisture content is 20% by mass or less.2. The dried powder according to claim 1 , further satisfying (5):(5) a content of dietary fiber is 18% by mass or more.3. The dried powder according to claim 1 , further satisfying (6):(6) a d90 after ultrasonication is 2,000 μm or less.4. The dried powder according to claim 1 , further satisfying (7):(7) a ratio of a tapped bulk density to the tight bulk density is 0.85 or less.5. The dried powder according to claim 1 , comprising the non-edible part of the dried edible plant in an amount of 1% by mass or more and 90% by mass or less based on a total mass of the dried powder.6. The dried powder according to claim 1 , wherein the edible part and the non-edible part of the dried edible plant are derived from one kind of edible plant.7. The dried powder according to claim 1 , wherein the edible part and the non-edible part of the dried edible plant are derived from one edible plant.8. The dried powder according to claim ...

Подробнее
Номер записи: 78
10-05-2018 дата публикации

METHOD OF PRODUCING BEVERAGES ON THE BASIS OF JUICE AND POWDER FROM THE MACA ROOT

Номер: US20180125910A1
Автор: Hoang Kieu
Принадлежит:

A food composition arranged for human consumption comprising a plurality of ingredients, all from maca root. The invention provides a process for obtaining juice and powder from maca root, wherein the seed of maca root is grinded and centrifuged to make juice and powder. Total 837 protein found in maca root. Among them, 296 are uncharacterized and 35 are putative uncharacterized new found KH good healthy proteins synthesized by KH good healthy cells. 1. A food composition arranged for human consumption comprising a plurality of ingredients , all from maca root.2. A method for obtaining juice and powder from maca root , wherein the seed of maca root is grinded and centrifuged to make juice and powder.3. Method of claim 2 , wherein juice is mixed beverage that will contain certain number of cells.4. Method of claim 2 , wherein Powder is Mixed food supplement that will also contain certain number of cells.5. Method of claim 2 , maca root has KH GOOD HEALTHY CELLS in which the RNA synthesizes good proteins that: 1—Send signal to the DAMAGED claim 2 , SICK claim 2 , AND BAD CELLS that triggers that synthesis of good proteins that transform these cells to become GOOD healthy cells. 2—Send signal to the other currently undamaged cells to synthesis of good proteins to protect them from being DAMAGED claim 2 , INFECTED and PRONE to DNA and other cellular alterations. 3—Send signal to the body to produce new cells that are healthy and forbid them from being affected by intra- and extracellular damaging signals.6. Method of claim 2 , in maca root contains proteins whose molecular weight are similar to the molecular weight of the human proteins of human albumin claim 2 , immunoglobulin and APOA-1.7. Method of claim 2 , living cells are found in this dried powder and beverages. This application claims the benefit of U.S. Provisional Application 62/371,889, filed Aug. 8, 2016, which application is incorporated herein by reference.A food composition arranged for human consumption ...

Подробнее
Номер записи: 79
11-05-2017 дата публикации

System, Method and Device for Simultaneously Peeling and Cutting Cooked Vegetables

Номер: US20170127870A1
Автор: Hosan Khalil Smiley
Принадлежит: Individual

A system, method and device for cutting and peeling a root vegetable. The system includes a frame to receive a cooked root vegetable, a surface slidably connected to the frame to move linearly and reciprocally along at least a portion of the length of the frame, a wire assembly fixed to the frame and oriented perpendicular to the movement of the surface, and power to enable the surface to move toward the wire assembly. When the surface is activated, it moves the vegetable through the wire assembly which simultaneously cuts and removes the skin therefrom.

Подробнее
Номер записи: 80
19-05-2016 дата публикации

Potato derived flavour enhancing composition and method for the manufacture thereof

Номер: US20160135489A1
Автор: Alphonsus Henricus L CAMBEEN, Amir Maximiliaan Batenburg, Teun DE JOODE
Принадлежит: Conopco Inc

The present invention relates to a potato derived flavour enhancing composition having a dry matter content of at least 3 wt. % and containing per kg of dry matter: •150-900 g of proteinaceous matter; •0-100 g of starch; •0-5 mg of chlorogenic acid; •0-30 mg of glycoalkaloid selected from α-solanine, α-chaconine and combinations thereof; wherein free amino acids represent at least 80 wt. % of the proteinaceous matter, said free amino acids comprising: •a first group of free amino acids selected from asparagine (Asn), aspartate (Asp), glutamate (Glu), glutamine (Gln), pyroglutamate (pGlu) and combinations thereof, said first group of free amino acids representing 45-95 wt. % of the free amino acids; •a second group of free amino acids selected from glycine (Gly), leucine (Leu), lysine (Lys), serine (Ser), isoleucine (Ile) and combinations thereof, said second group of free amino acids representing 1-20 wt. % of the free amino acids; •at least 3.5 wt. % Glu; wherein the first group of free amino acids and the second group of free amino acids are present in a weight ratio of at least 4:1. The flavour enhancing composition according to the present invention is obtained by removing most of the starch and protein naturally present in potato, by additionally removing the bulk of glycoalkaloids (α-solanine, α-chaconine) that are endogenous to potato, and by retaining flavour enhancing components, including glutamate.

Подробнее
Номер записи: 81
19-05-2016 дата публикации

Method for Producing a Food Product

Номер: US20160138003A1
Автор: Allan Noergaard, Gitte Budolfsen Lynglev, Hanne Vang Hendriksen, Katja PUDER, Martin Johannes BAUMANN, Martin Simon Borchert
Принадлежит: Novozymes AS

The present invention relates to a method for producing a heat-treated food product from a food material which has been contacted with an asparaginase.

Подробнее
Номер записи: 82
17-05-2018 дата публикации

Dough for Manufacture of Baked Snack Chips

Номер: US20180132513A1
Автор: Khalid Mohmood
Принадлежит: Frito Lay Trading Co GmbH

A dough composition for the manufacture of baked snack chips, the dough composition comprising: a mixture of a solid component and a liquid component, the solid component comprising a dehydrated potato ingredient, and the liquid component is an oil-in-water emulsion comprising a liquid lecithin ingredient, a vegetable oil ingredient and water, wherein the liquid lecithin ingredient comprises lecithin derived from vegetable oil in a vegetable oil carrier, wherein the vegetable oil ingredient comprises or consists of sunflower oil, the lecithin is derived from sunflower oil and the vegetable oil carrier comprises or consists of sunflower oil. There is also disclosed a method of making the dough composition and a method of making snack chips from the dough composition.

Подробнее
Номер записи: 83
08-09-2022 дата публикации

AIR FRYING OF SNACK FOOD PRODUCTS

Номер: US20220279832A1
Автор: Athmaram Karthick, Mohammed Rasheed, Shah Azalenah
Принадлежит:

Embodiments herein relate to air-fried snack food products and related methods. In an embodiment, a method of preparing a reduced fat fried snack product is included. The method can include preparing discrete units of a snack product, par frying the snack product in an oil fryer, wherein par frying the snack product in the oil fryer reduces moisture in the snack product to approximately 2 to 8 weight percent, and frying the snack product in a centrifuge air fryer, wherein frying the snack product in the centrifuge air fryer reduces moisture in the snack product to 1.5 to 2.5 weight percent and reduces fat content of the snack product to 12 to 38 weight percent. Other embodiments are also included herein. 1. A method of preparing a reduced fat fried snack product comprising:preparing discrete units of a snack product;par frying the snack product in an oil fryer, wherein par frying the snack product in the oil fryer reduces moisture in the snack product to approximately 2 to 8 weight percent; andfrying the snack product in a centrifuge air fryer, wherein frying the snack product in the centrifuge air fryer reduces moisture in the snack product to 1.5 to 2.5 weight percent and reduces fat content of the snack product to 12 to 38 weight percent.2. The method of claim 1 , wherein the residence time in the oil fryer is from 2.5 to 9 minutes.3. The method of claim 1 , wherein the residence time in the centrifuge air fryer is 0.5 to 8 minutes.4. The method of claim 1 , wherein the residence time in the centrifuge air fryer is greater than the residence time in the oil fryer.5. The method of claim 1 , wherein a gas temperature within the centrifuge air fryer is from 250 to 500 degrees Fahrenheit.6. (canceled)7. The method of claim 1 , wherein a gas temperature within the centrifuge air fryer is set at a first temperature for a first time period and is set at a second temperature for a second time period.89-. (canceled)10. The method of claim 1 , wherein an oil temperature in ...

Подробнее
Номер записи: 84
26-05-2016 дата публикации

Method for Preparing Deep-Frozen Vegetables Pieces

Номер: US20160143303A1
Автор: Bart Lamaire, Bram LAMAIRE, Jose Lamaire
Принадлежит: 24HOURNAMESCOM NV, BRAMMIES bvba, XINIR bvba

Method for preparing deep-frozen vegetable pieces, preferably potato pieces such as french fries, comprising of bringing the vegetable pieces into brief contact with an inert substance which has a temperature which is sufficiently low and for a period of time which is sufficiently long to impart to the outer layer of the vegetable pieces a temperature which is <0° C. while an inner part of the vegetable piece has a temperature which is >0° C.; slowly freezing the vegetable pieces until the pieces are fully deep-frozen by bringing the vegetable pieces into contact with air.

Подробнее
Номер записи: 85
10-06-2021 дата публикации

NOODLE-LIKE FOOD PRODUCT AND METHOD FOR MANUFACTURING SAME

Номер: US20210169107A1
Автор: AZUCHI Mai
Принадлежит: FUJI OIL HOLDINGS INC.

The purpose of the present invention is to overcome the problems of the prior art and to provide a low-calorie noodle-like food product that can be used as a diet food product and has a quality similar to that of noodles made from wheat flour. A noodle-like food product characterized in that at least noodle strands are formed by a thermally irreversible polysaccharide gel, and insoluble dietary fiber and soy milk cream are included in the noodle strands. 1. A noodle-like food product in which at least noodle strands are formed by a thermally irreversible polysaccharide gel ,wherein insoluble dietary fibers and a soy milk cream are contained in the noodle strands.2. The noodle-like food product according to claim 1 ,wherein a lipid/protein ratio of the soy milk cream is 1 or more in terms of mass.3. The noodle-like food product according to claim 2 ,wherein a raw material of the thermally irreversible polysaccharide gel is konnyaku or glucomannan.4. The noodle-like food product according to claim 3 ,wherein the insoluble dietary fibers are okara.5. The noodle-like food product according to claim 4 ,wherein the noodle-like food product is a pasta-like food product.6. A method of manufacturing a noodle-like food product comprising:a) a process of mixing together polysaccharides which form a thermally irreversible gel, a soy milk cream, insoluble dietary fibers and water;b) a process of mixing [[the]]a mixture obtained in the process a) and an alkali to form a coagulated product;c) a process of molding the coagulated product to form noodle strands; andd) a process of boiling the noodle strands to form a thermally irreversible polysaccharide gel.7. The method of manufacturing a noodle-like food product according to claim 6 ,wherein a mixing ratio between the insoluble dietary fibers and the polysaccharides is 1:99 to 20:80 in terms of mass.8. The method of manufacturing a noodle-like food product according to claim 7 ,wherein the process a) is performed by a process of ...

Подробнее
Номер записи: 86
24-05-2018 дата публикации

Method for Producing a Food Product

Номер: US20180139976A1
Автор: Hendriksen Hanne Vang, Matsui Tomoko
Принадлежит: NOVOZYMES A/S

The present invention relates to a method for producing a heat-treated vegetable-based food product which comprises contacting with asparaginase at high temperature and subsequent drying. 115-. (canceled)17. The method of claim 16 , wherein the potato pieces comprise potato sticks.18. The method of claim 16 , wherein step (a) is dipping potato pieces into an asparaginase solution having a temperature of about 67-75° C.19. The method of claim 18 , wherein the solution comprises the asparaginase at a concentration of 1 claim 18 ,000 to 100 claim 18 ,000 asparaginase units (ASNU)/L.20. The method of claim 19 , wherein the solution of the asparaginase further comprises sodium acid pyrophosphate at a concentration of 0.05 to 5%.21. The method of claim 18 , wherein the dipping is for a time of 1 second to 10 minutes.22. The method of claim 16 , further comprising blanching the potato pieces prior to step (a).23. The method of claim 16 , wherein the drying in step (b) is performed at an air temperature of about 55 to about 85° C.24. The method of claim 16 , wherein the surface temperature of potato pieces during drying in step (b) is about 25 to about 60° C.25. The method of claim 16 , wherein the drying in step (b) is performed for between 5 and 30 minutes.26. The method of claim 16 , wherein the acrylamide content of the potato pieces is at least 25% reduced compared to the acrylamide content of potato pieces produced by a similar method without the addition of asparaginase.27. The method of claim 16 , wherein the asparaginase has an activity at 70° C. claim 16 , pH 6 claim 16 , of at least 20% of its activity at 50° C. claim 16 , pH 6.28. The method of claim 16 , wherein the asparaginase has an amino acid sequence which is at least 85% identical to any of SEQ ID NO: 2 or 4.29. The method of claim 16 , wherein the asparaginase has an amino acid sequence which is at least 90% identical to any of SEQ ID NO: 2 or 4.30. The method of claim 16 , wherein the asparaginase has ...

Подробнее
Номер записи: 87
25-05-2017 дата публикации

METHOD FOR PROCESSING POTATOES

Номер: US20170143020A1
Автор: KANTERS Wilhelmus Petrus, KROEF Bart
Принадлежит:

The present invention relates to a method for processing potatoes, comprising the provision of potatoes and the possible removal of the skin from said potatoes before further processing of the potatoes takes place. In this method potatoes are visually monitored for defects and then subdivided into “good” and “bad” potatoes, after which the potatoes are separated and additionally treated to selectively remove defective elements such as wireworms, rust, blackening, scab and eyes. 1. A method for processing potatoes , comprising the provision of potatoes and the possible removal of the skin from said potatoes before further processing of the potatoes takes place , which method comprises the following steps:i) visually monitoring potatoes for defects;ii) grading potatoes as visually approved potatoes and visually rejected potatoes on the basis of step i);iii) separating the visually approved potatoes from the visually rejected potatoes;iv) subjecting the aforesaid visually rejected potatoes to further treatment, comprising the selective removal of defective elements from the visually rejected potatoes so as to obtain additionally treated potatoes and potatoes comprising defective elements;v) subjecting the aforesaid additionally treated potatoes to further processing.2. A method according to claim 1 , characterised in that the potatoes that have been subjected to step i) comprise potatoes whose skin has been removed.3. A method according to claim 1 , characterised in that the selective removal of defective elements according to step iv) is carried out by using one or more cutting means selected from the group of water jet claim 1 , laser jet claim 1 , drill claim 1 , cutter and knife.4. A method according to claim 1 , characterised in that step iv) comprises taking one or more digital images of visually rejected potatoes claim 1 , analysing the one or more digital images claim 1 , positioning the cutting means on the basis of said one or more analysed digital images and ...

Подробнее
Номер записи: 88
16-05-2019 дата публикации

Coating for a Potato Product for Finish-Frying, a Potato Product Provided Therewith and Method Therefor

Номер: US20190142056A1
Автор: Dokter Jannes, Vos Paulus Bartholomeus Jacobus
Принадлежит:

The present invention relates to a coating composition, a potato product for optional finish-frying provided therewith and a method therefor. The composition includes by weight, relative to the weight of the composition: —30-60% modified starch including high-amylose starch; —20-30% flour; —5-20% dextrin; —2-10% unmodified starch; and —0.01-2% carbonate. 1. A coating composition for a low-calorie potato product for finish-frying , such that after finish-frying french fries with a cut size of 10×10 mm or larger as potato products have a dry substance content in the range of 38-43% and a crispness in the range of 1.5-2.5 Newton , with the composition comprising by weight , relative to the weight of the composition:30-60% modified starch comprising high-amylose starch;20-30% flour;5-20% dextrin;2-10% unmodified starch; and0.01-2% carbonate.2. The coating composition as claimed in claim 1 , wherein the modified starch content lies in the range of 30-50%.3. The coating composition as claimed in claim 2 , wherein the modified starch comprises 10-25% acetylated starch of the content of modified starch.4. The coating composition as claimed in claim 1 , further comprising a percentage by weight of 0.01-1% of thickener.5. The coating composition as claimed in claim 4 , wherein the thickener comprises xanthan.6. The coating composition as claimed in claim 1 , wherein the percentage by weight of bicarbonate lies in the range of 0.01-1%.7. The coating composition as claimed in claim 1 , further comprising a percentage by weight of 5-10% of mineral salts.8. A potato product for finish-frying in a coating process provided with a coating composition for a low-calorie potato product for finish-frying claim 1 , such that after finish-frying french fries with a cut size of 10×10 mm or larger as potato products have a dry substance content in the range of 38-43% and a crispness in the range of 1.5-2.5 Newton claim 1 , with the composition comprising by weight claim 1 , relative to the ...

Подробнее
Номер записи: 89
07-05-2020 дата публикации

Snack Food Manufacture

Номер: US20200138068A1
Автор: ALLEN Rachael, BOWS John Richard, Hart David, KROON Paul Antony, LINTER Bruce R., Spurr Michael Alfred James
Принадлежит:

A method of making a snack food in the form of snack food chips, the method comprising the steps of: a. providing at least one pre-processed vegetable material, the pre-processed vegetable material including at least one bioactive component which comprises a polyphenol or a glucosinolate or a mixture of any two or more thereof, wherein the at least one pre-processed vegetable material is in a freeze-dried form, in an individually quick frozen (IQF) form, in a defrosted, chilled or fresh comminuted form and/or in a defrosted, chilled or fresh pulp form; b. incorporating the at least one pre-processed vegetable material into a dough, wherein the dough is a potato-based dough, and wherein the dough forms individual dough sheet portions, and the snack food is in the form of snack food chips; c. cooking the dough sheet portions to form a cooked snack food in the form of snack food chips, the cooked snack food having a moisture content after the cooking step of from 5 to 25 wt % based on the weight of the cooked snack food, wherein the cooking comprises baking, microwave cooking, infrared cooking or radio frequency (RF) cooking; and d. drying the cooked snack food to form a dried snack food which has a moisture content after the drying step of from 1 to 4 wt %, based on the weight of the dried cooked snack food. 187.-. (canceled)88. A method of making a snack food in the form of snack food chips , the method comprising the steps of:a. providing at least one pre-processed vegetable material, the pre-processed vegetable material including at least one bioactive component which comprises a polyphenol or a glucosinolate or a mixture of any two or more thereof, wherein the at least one pre-processed vegetable material is in a freeze-dried form, in an individually quick frozen (QF) form, hi a defrosted, chilled or fresh comminuted form and/or in a defrosted, chilled or fresh pulp form;b. incorporating the at least one pre-processed vegetable material into a dough, wherein the ...

Подробнее
Номер записи: 90
17-06-2021 дата публикации

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

Номер: US20210176999A1
Автор: Gurin Michael H., Konopacki Andrew
Принадлежит: Omega Foods, LLC

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 fatty acids as a means to further increase the nutritional value. The composition provides an effective increase in therapeutic and pharmacological properties in nutrition, and retards the rate of oxidation thereof. 1. A combination of edible oils , comprising:a. omega-6 fatty acids; and 'wherein (i) the ratio of omega-6 fatty acids to omega-3 fatty acids, by weight, is from 0.01:1 to 5:1; (ii) the ratio of short-chain omega-3 PUFA to long-chain omega-3 PUFA, by weight, is from 0.01:1 to 5:1.', 'b. omega-3 fatty acids that comprise a short-chain omega-3 polyunsaturated fatty acid (“PUFA”) and a long-chain omega-3 PUFA, where the short-chain omega-3 PUFA has fewer than 20 carbon atoms in an aliphatic tail and the long-chain omega-3 PUFA has at least 20 carbons in an aliphatic tail;'}2. The combination of claim 1 , further comprising an antioxidant.3. The combination of claim 2 , wherein (i) the ratio of omega-6 fatty acids to omega-3 fatty acids claim 2 , by weight claim 2 , is from 0.25:1 to 3:1; and (ii) the ratio of short-chain omega-3 PUFA to long-chain omega-3 PUFA claim 2 , by weight claim 2 , is from 0.01:1 to 3:1.5. The combination of claim 1 , further comprising omega-9 fatty acids claim 1 , wherein the ratio of omega-9 fatty acids to omega-6 fatty acids claim 1 , by weight claim 1 , is from 0.01:1 to 5:1.6. The combination of claim 5 , wherein the ratio of omega-9 fatty acids to omega-6 fatty acids claim 5 , by weight claim 5 , is from 0.05:1 to 5:1.7. The combination of claim 6 , wherein the ratio of omega-9 fatty acids to omega-6 fatty acids claim 6 , by weight claim 6 , is: (a) about 0.1:1 to about 2:1; or (b) about 1:1 to about 4:1.8. The combination of claim 2 , wherein the combination is an oil product.9. The ...

Подробнее
Номер записи: 91
01-06-2017 дата публикации

Potato cultivar w8

Номер: US20170150689A1
Автор: Alexi Balmuth, Craig Richael, Hua Yan, Hui Duan, Jingsong Ye, Jolyn Rasmussen, Nicolas Champouret
Принадлежит: Simplot J R Co

A potato cultivar designated W8 is disclosed. The invention relates to tubers of potato cultivar W8, to seeds of potato cultivar W8, to plants and plant parts of potato cultivar W8, to food products produced from potato cultivar W8, and to methods for producing a potato plant by crossing potato cultivar W8 with itself or with another potato variety. The invention also relates to methods for producing a transgenic potato plant and to the transgenic potato plants and parts produced by those methods. This invention also relates to potato plants and plant parts derived from potato cultivar W8, to methods for producing other potato plants or plant parts derived from potato cultivar W8 and to the potato plants and their parts derived from use of those methods. The invention further relates to hybrid potato tubers, seeds, plants and plant parts produced by crossing potato cultivar W8 with another potato cultivar.

Подробнее
Номер записи: 92
22-09-2022 дата публикации

PLANTAIN FOOD PRODUCT AND PROCESSES FOR PRODUCING PLANTAIN FOOD PRODUCT

Номер: US20220295837A1
Автор: OVIASU Thelma
Принадлежит:

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 low-starch cookable plantain food product comprising the steps of:(a) mashing a first plantain to product a first plantain mash;(b) removing a first liquid from the first plantain mash to produce a first drier plantain mash and a first removed liquid;(c) mashing a second plantain to produce a second plantain mash;(d) removing a second liquid from the second plantain mash to produce a second drier plantain mash and a second removed liquid;(e) separating a starch portion from the second removed liquid to produce a plantain liquid supernatant; and(f) returning the plantain liquid supernatant to the first drier plantain mash to obtain a low-starch cookable plantain mash usable to produce the low-starch cookable plantain food product.2. The method of producing a low-starch cookable plantain food product according to wherein the second plantain is a ripe plantain. This application is a continuation application of U.S. patent application Ser. No. 16/596,425, filed Oct. 8, 2019, which claims priority to U.S. patent application Ser. No. 14/460,792, filed Aug. 15, 2014, which claims priority to U.S. Provisional Patent Application No. 61/866,051 filed Aug. 15, 2013, U.S. Provisional Patent Application No. 61/880,928 filed Sep. 22, 2013, U.S. Provisional Patent Application No. 61/880,994 filed Sep. 23, 2013, U.S. Provisional Patent Application No. 61/888,275 filed Oct. 8, 2013, U.S. Provisional Patent Application No. 61/904,474 filed Nov. 15, 2013, and ...

Подробнее
Номер записи: 93
22-09-2022 дата публикации

Method Of Processing Sugar Beet And Its Varieties Into A Product Usable In The Food-Processing Industry, The Product Obtained In This Way And Food Containing This Product

Номер: US20220295844A1
Автор: Boris ŽITNÝ
Принадлежит: Individual

A method of processing sugar beet and its varieties. It includes inactivation of the material against degradation by mixing sugar beet material with one or more alcohols selected from the group of alcohols containing one to four carbon atoms in the molecule and one hydroxyl group in such a ratio that the minimum alcohol concentration in the resulting liquid phase of the mixture is at least 60% by volume at a temperature from −15° C. to 180° C. The mixture of sugar beet and alcohol is maintained for 0 minutes to 600 minutes. The sugar beet roots before, during or after the inactivation step are disintegrated to a material of particles where at least one of the particle dimensions is less than or equal to 50 mm. The liquid phase is removed from the mixture to form a product with a dry-matter content of 40% by weight up to 99% by weight.

Подробнее
Номер записи: 94
28-08-2014 дата публикации

Chemical and preservative free peeled potatoes

Номер: US20140242233A1
Автор: Larry Cohn
Принадлежит: Individual

Various embodiments are described herein of a method and apparatus that can be used to extend the shelf-life of potatoes without adding preservatives or chemicals.

Подробнее
Номер записи: 95
23-05-2019 дата публикации

PROCESS FOR PREPARATION OF FOOD PRODUCT COMPRISING HYDROLYZED STARCH

Номер: US20190153122A1
Автор: Chanvrier Helene Michele Jeanne, Do Tram, Mateus Maria-Luiza, Sievert Dietmar
Принадлежит:

The present invention relates to a method of preparing a food product comprising hydrolysed starch. In particular, the present invention relates to a method of preparing a food product comprising hydrolysed starch and showing certain texture attributes, in particular a semolina texture. 1. A method for producing a food product comprising hydrolysed starch , comprising the steps of:a) providing a starting material which comprises starch;b) providing as ingredients: water, fat, and at least one amylolytic enzyme;c) mixing the starting material of step a) and the ingredients of step b);d) adjusting the temperature of the mixture of step c) to a temperature which leads to gelatinization of the starch in said mixture;e) simultaneously to step d), subjecting the mixture of step c) to high shear mixing;f) incubating the mixture of step e) such that the desired degree of hydrolysis is achieved; andg) drying the mixture which was obtained by previous steps,thereby obtaining a food product comprising hydrolysed starch.2. The method according to claim 1 , wherein the at least one amylolytic enzyme which is provided in step b) is active at or above the temperature to which the mixture is adjusted in step d).3. The method according to claim 1 , wherein in step d) the mixture of step c) is adjusted at a temperature which is greater than 55 deg C.4. The method according to claim 1 , wherein mixing of the starting material of step a) and of the remaining ingredients of step b) is performed prior to the provision of the amylolytic enzyme of step b).5. The method according to claim 1 , wherein mixing of the starting material of step a) and of the ingredients of step b) is performed simultaneously.6. The method according to claim 1 , wherein step d) is performed by direct steam injection.7. The method according to claim 1 , wherein the high shear mixing in step e) is achieved by use of a high shear mixer.8. The method according to wherein the high shear mixer is selected from the ...

Подробнее
Номер записи: 96
14-06-2018 дата публикации

Slicing Apparatus and Method for Making Vegetable Slices

Номер: US20180160717A1
Автор: Domingo Varona Elvira, Ibanez Revilla Alejandra, Usher Peter
Принадлежит:

A stationary slicing head assembly for use with a centrifugal slicing machine for cutting vegetables into slices. The assembly includes a plurality of slicing shoes serially arranged around an impeller having an axis of rotation. A first end of each slicing shoe is positioned adjacent to a second end of a juxtaposed slicing shoe. A plurality of serially arranged knife blades, each knife blade being secured to the first end of a slicing shoe, wherein each knife blade has a cutting edge/has a cutting edge profile defined with respect to the shape of the cutting edge defining a two-dimensional shape of a cut surface produced by the cutting edge. Some of the knife blades are first knife blades which have a first profile, and second knife blades have a second profile. The arrangement of the first and second knife blades configured to cut first and second slices from a vegetable. 1. A stationary slicing head assembly for use with a centrifugal slicing machine for cutting vegetables into slices , the slicing head assembly comprising a plurality of slicing shoes serially arranged in a generally cylindrical arrangement around an impeller having an axis of rotation , wherein a first end of each slicing shoe is positioned adjacent to a second end of a juxtaposed slicing shoe , and a plurality of serially arranged knife blades , each knife blade being secured to the first end of a respective one of the slicing shoes , wherein each knife blade has a cutting edge which protrudes towards the impeller in a common rotational direction around the slicing head assembly and has a cutting edge profile defined with respect to the shape of the cutting edge in a direction corresponding to a thickness direction of the knife blade , the cutting edge profile defining a two-dimensional shape of a cut surface produced by the cutting edge , wherein at least some of the plurality of serially arranged knife blades are first knife blades which have a cutting edge profile of a first shape and at ...

Подробнее
Номер записи: 97
30-05-2019 дата публикации

Nutritional Composition for Tonifying Kidney and Method for Preparing the Same

Номер: US20190159490A1
Автор: CI Zhonghua
Принадлежит:

The present application discloses a nutritional composition for tonifying kidney. The nutritional composition comprises the following components of raw materials in parts by weight: rice 50-90, yellow millet 7-25, gorgon euryale seed 3-14, Chinese yam 2-11, 0.4-1.6, and 0.3-1.5. The present invention, in view of the kidney's main function of reserving and storing the essence of internal organs of the body, complies with the functional characteristics that it is appropriate to reserve rather than consume the kidney, and provides the prescription for more nourishment and less loss and suitable to cooperate with staple foods for long-term consumption, and it is easily accepted by people due to the good taste, and can achieve certain efficacies of tonifying the kidney and disinhibiting the body. 1, lycium barbarumporia. A nutritional composition for tonifying kidney , comprising the following components of raw materials in parts by weight: rice 50-90 , yellow millet 7-25 , gorgon euryale seed 3-14 , Chinese yam 2-110.4-1.6 , and 0.3-1.5.2, lycium barbarumporia. The nutritional composition for tonifying kidney of claim 1 , comprising the following components of raw materials in parts by weight: rice 60-80 claim 1 , yellow millet 10-20 claim 1 , gorgon euryale seed 5-9 claim 1 , Chinese yam 4-80.7-1.3 claim 1 , and 0.6-1.2.3, lycium barbarumporia. The nutritional composition for tonifying kidney of claim 1 , comprising the following components of raw materials in parts by weight: rice 70 claim 1 , yellow millet 15 claim 1 , gorgon euryale seed 7 claim 1 , Chinese yam 61 claim 1 , and 1.4perilla. The nutritional composition for tonifying kidney of claim 1 , further comprising a Chinese herbal medicine extract of 1-3 parts claim 1 , wherein the Chinese herbal medicine extract comprises the following components of raw materials in parts by weight: 15-30 claim 1 , raspberry 17-28 claim 1 , cinnamon 16-28 claim 1 , fennel 10-20 claim 1 , and ginger 16-23.5. A method for ...

Подробнее
Номер записи: 98
21-05-2020 дата публикации

Manufacture of Snack Food Pellets

Номер: US20200154741A1
Автор: EZZAT Kal, MALLINDER Rachel, OOST INDIE Marcel, Williams James
Принадлежит:

A method of manufacturing a starch-based snack food pellet for manufacturing an expanded snack food, the method comprising the steps of: feeding a first starch ingredient into a cooking device; inputting mechanical and thermal energy into the cooking device so as to cook and gelatinise the first starch ingredient in the cooking device, thereby to provide a processed starch component; adding a potato starch ingredient comprising native potato starch to the processed starch component to provide a starch mixture; and forming the starch mixture into pellets by extrusion. Also disclosed is a starch-based snack food pellet for manufacturing an expanded snack food. 1. A method of manufacturing a starch-based snack food pellet for manufacturing an expanded snack food , the method comprising the steps of:a. feeding a first starch ingredient into a cooking device;b. inputting mechanical and thermal energy into the cooking device so as to cook and gelatinise the first starch ingredient in the cooking device, thereby to provide a processed starch component;c. adding a potato starch ingredient comprising native potato starch to the processed starch component to provide a starch mixture; andd. forming the starch mixture into pellets by extrusion.2. A method according to wherein the cooking device includes a mixer.3. A method according to wherein the cooking device is a thermal cooker adapted to input a steam jet into a cooking chamber.4. A method according to wherein in step b the mechanical energy is provided by mechanical mixing and/or the thermal energy is provided by steam.5. A method according to wherein the steam is at a temperature of from 157 to 172° C. and/or at a pressure of from 6 to 8 bars.6. A method according to wherein after step b the processed starch component comprises cereal starch with a gelatinisation of from 40 to 80%.7. A method according to wherein during step b the average molecular weight of the first starch ingredient is reduced.8. A method according to ...

Подробнее
Номер записи: 99
01-07-2021 дата публикации

SEASONED FOOD PRODUCT AND METHOD

Номер: US20210195925A1
Автор: Lonergan Dennis
Принадлежит:

A packaged food product with a seasoning disk is provided. The food product includes potatoes. The seasoning disk includes seasoning and fat that is in solid form at the food product's anticipated normal storage temperature. The fat includes milkfat. The potatoes can also be cooked and mashed in the package and can include a seasoning disk. 1. A shelf stable packaged food product for heating in a microwave oven , the food product comprising:a substantially closed package with a storage chamber, said package being vented to relieve pressure in the chamber during microwave heating;a plurality of fresh potatoes in said package storage chamber with said potatoes including whole unpeeled potatoes sized to provide about 10 to 35 potatoes per pound of potatoes; andat least one fat containing disk in solid form when at 80° F. and having a weight of about 1 gram to about 30 grams per pound of potatoes, said disk containing a fat component, at least a portion of which is milkfat, said fat component containing less than about 1% water by weight of fat plus water and at least one seasoning in particulate form mixed in the fat component, said disk being contained in said package with said potatoes, said disk being contained in the package in a manner that the fat component of said disk will come into contact with the potatoes during heating of said potatoes for consumption, said at least one seasoning including at least about 0.2 grams of salt, said salt being contained in the disk such that at least 90% by weight of the salt is encapsulated sufficiently that it does not contact water in the package during storage as measured by the encapsulation test.2. The food product of wherein the salt being contained in the disk such that at least about 95% by weight of the salt is encapsulated sufficiently that it does not contact water in the package during storage as measured by the encapsulation test.3. The food product of wherein the disk is positioned on top of the potatoes and in ...

Подробнее
Номер записи: 100