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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

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Мониторинг СМИ

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

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Форма поиска

Поддерживает ввод нескольких поисковых фраз (по одной на строку). При поиске обеспечивает поддержку морфологии русского и английского языка
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Применить Всего найдено 50953. Отображено 100.
21-05-2018 дата публикации

ЛЕНТА ДЛЯ ПРИГОТОВЛЕНИЯ ПИЩЕВЫХ ПРОДУКТОВ НА ПРОТИВНЕ

Номер: RU0000179649U1
Автор: Васильева Оксана Владимировна
Принадлежит: Васильева Оксана Владимировна

Согласно полезной модели предложена лента для приготовления пищевых продуктов на противне, выполненная из термостойкой полимерной пленки, снабженная поперечными перфорационными линиями, разделяющими ленту на участки заданной длины. Полезная модель обеспечивает возможность разделения ленты пользователем на участки заданного размера без использования инструмента и предварительного самостоятельного измерения размеров отделяемого участка в зависимости от размеров противня. РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 179 649 U1 (51) МПК B65B 25/22 (2006.01) A23L 5/10 (2016.01) A47J 37/00 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ПОЛЕЗНОЙ МОДЕЛИ К ПАТЕНТУ (52) СПК B65B 25/22 (2006.01); A23L 5/10 (2006.01); A47J 37/00 (2006.01) (21)(22) Заявка: 2017127711, 03.08.2017 (24) Дата начала отсчета срока действия патента: (73) Патентообладатель(и): Васильева Оксана Владимировна (RU) Дата регистрации: 21.05.2018 (56) Список документов, цитированных в отчете о поиске: RU 119986 U1, 10.09.2012. RU 2625588 C1, 17.07.2017. DE 2900195 A, 30.04.80. (45) Опубликовано: 21.05.2018 Бюл. № 15 Адрес для переписки: 191002, Санкт-Петербург, а/я 5, ООО "Ляпунов и партнеры" 1 7 9 6 4 9 R U Стр.: 1 U 1 (54) ЛЕНТА ДЛЯ ПРИГОТОВЛЕНИЯ ПИЩЕВЫХ ПРОДУКТОВ НА ПРОТИВНЕ (57) Реферат: Согласно полезной модели предложена лента обеспечивает возможность разделения ленты для приготовления пищевых продуктов на пользователем на участки заданного размера без противне, выполненная из термостойкой использования инструмента и предварительного полимерной пленки, снабженная поперечными самостоятельного измерения размеров перфорационными линиями, разделяющими ленту отделяемого участка в зависимости от размеров на участки заданной длины. Полезная модель противня. 1 7 9 6 4 9 Приоритет(ы): (22) Дата подачи заявки: 03.08.2017 U 1 R U 03.08.2017 (72) Автор(ы): Васильева Оксана Владимировна (RU) RU 5 10 15 20 25 30 35 40 45 179 649 U1 Областью применения полезной модели являются средства из ...

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Номер записи: 1
23-09-2020 дата публикации

Бургер

Номер: RU0000199860U1
Автор: Михаил Леонидович Климовицкий
Принадлежит: Михаил Леонидович Климовицкий

Настоящая полезная модель относится к пищевой промышленности, к пищевому блюду, а более конкретно, к бургеру.Техническим результатом заявленной полезной модели является создание удобного для потребителя бургера, конструкция которого позволяет увеличить содержание в бургере пищевого наполнителя, например - мелконарезанных смешанных салатов, и/или маленьких по размеру овощей, или фруктов, и/или мелко нарезанных по размеру овощей или фруктов, и/или тертого сыра, и/или маленьких кусочков рыбы, или морепродуктов, и/или мяса, и/или ветчины, и т.д.Указанный технический результат достигается за счет того, что в бургере, содержащем хлебную булочку, содержащую нижнюю часть хлебной булочки и верхнюю часть хлебной булочки, и котлету, расположенную между нижней и верхней частями хлебной булочки, котлета имеет кольцеобразную форму и в её центральной части сформировано отверстие, заполненное пищевым наполнителем. РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 199 860 U1 (51) МПК A23L 5/00 (2016.01) A21D 13/19 (2017.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ПОЛЕЗНОЙ МОДЕЛИ К ПАТЕНТУ (52) СПК A23L 5/00 (2020.05); A21D 13/19 (2020.05) (21)(22) Заявка: 2020110393, 12.03.2020 (24) Дата начала отсчета срока действия патента: (73) Патентообладатель(и): Климовицкий Михаил Леонидович (RU) Дата регистрации: 23.09.2020 Приоритет(ы): (22) Дата подачи заявки: 12.03.2020 (45) Опубликовано: 23.09.2020 Бюл. № 27 1 9 9 8 6 0 R U (54) БУРГЕР (57) Реферат: Настоящая полезная модель относится к пищевой промышленности, к пищевому блюду, а более конкретно, к бургеру. Техническим результатом заявленной полезной модели является создание удобного для потребителя бургера, конструкция которого позволяет увеличить содержание в бургере пищевого наполнителя, например мелконарезанных смешанных салатов, и/или маленьких по размеру овощей, или фруктов, и/ или мелко нарезанных по размеру овощей или фруктов, и/или тертого сыра, и/или маленьких Стр.: 1 кусочков рыбы, или морепродуктов, и/или мяса ...

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Номер записи: 2
26-05-2021 дата публикации

Устройство насыщения сыпучих пористых пищевых продуктов

Номер: RU0000204464U1
Автор: Неведров Евгений Сергеевич, Сухин Сергей Олегович
Принадлежит: Неведров Евгений Сергеевич, Сухин Сергей Олегович

Полезная модель относится к пищевой отрасли, а именно к устройствам для насыщения жидкостными добавками пищевых продуктов, таких как орехи, семечки и других подобных пористых сыпучих продуктов. Суть полезной модели состоит в том что, в устройстве насыщения сыпучих пористых пищевых продуктов, содержащем герметично закрывающуюся камеру насыщения, по меньшей мере, одну емкость для насыщающей жидкости, вакуумный насос и, по крайней мере, один жидкостный насос, систему соединительных каналов и кранов, новым является то, что камера насыщения выполнена в виде тела вращения относительно полого вала, с помощью которого к камере насыщения присоединены вакуумный и, по крайней мере, один жидкостный насосы с соответствующими каналами, при этом камера насыщения соединена с приводным механизмом, а устройство оснащено программно-аппаратным модулем, который соединен с вакуумным насосом, по крайней мере, одним жидкостным насосом и приводным механизмом камеры насыщения, и выполнен с возможностью автоматической или ручной установки режимов работы устройства, в зависимости от вида и массовых показателей обрабатываемого продукта. Технический результат - обеспечение высокой эффективности насыщения пористых пищевых продуктов, за счет направленного выбора и управления режимами работы. 3 з.п. ф-лы, 1 табл., 2 ил. РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 204 464 U1 (51) МПК A23L 5/00 (2016.01) A23L 25/00 (2016.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ПОЛЕЗНОЙ МОДЕЛИ К ПАТЕНТУ (52) СПК A23L 5/00 (2021.02); A23L 25/00 (2021.02) (21)(22) Заявка: 2020124465, 14.07.2020 (24) Дата начала отсчета срока действия патента: (73) Патентообладатель(и): Неведров Евгений Сергеевич (UA), Сухин Сергей Олегович (UA) Дата регистрации: 26.05.2021 (56) Список документов, цитированных в отчете о поиске: RU 2561213 C1, 27.08.2015. RU 2011511 C, 30.04.194. RU 22438866 C1, 10.01.2006. WO 8906245 A, 13.07.1989. 02.03.2020 UA u202001492 (45) Опубликовано: 26.05.2021 Бюл. № 15 2 0 4 4 6 4 R U ...

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Номер записи: 3
19-01-2012 дата публикации

Sustained release of nutrients in vivo

Номер: US20120015039A1
Автор: Frederick A. Sexton, Sitaraman Krishnan, Venkat Kalyan Vendra
Принадлежит: NEW WORLD PHARMACEUTICALS LLC

Nutritional compositions delivered in vivo in a time controlled manner sustainable over long periods of time, provide enhancing athletic performance, increased hand/eye coordination and concentration on the task at hand.

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Номер записи: 4
02-02-2012 дата публикации

Process for making a cocoa product

Номер: US20120027889A1
Автор: Maria Odila Assumpcão Portella
Принадлежит: Cargill Inc

Processes for treating cocoa products enzymatically to improve color are disclosed. Aspects of the disclosure are particularly directed to such treatment without changing the pH of the cocoa product.

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Номер записи: 5
09-02-2012 дата публикации

Compounds, Compositions, and Methods for the Treatment of Beta-Amyloid Diseases and Synucleinopathies

Номер: US20120035230A1
Автор: Alan D. Snow, F. Michael Hudson, Joel Cummings, Luke A. Esposito, Manfred Weigele, Thomas Lake
Принадлежит: ProteoTech Inc

Dihydroxyaryl compounds and pharmaceutically acceptable esters, their synthesis, pharmaceutical compositions containing them, and their use in the treatment of synucleinopathies, such as observed in Parkinson's disease, and the manufacture of medicaments for such treatment.

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Номер записи: 6
16-02-2012 дата публикации

Food preparations for cooking in micro-wave ovens, with solidified vegetable oil, and procedure for their elaboration

Номер: US20120040081A1
Автор: Juan Ramón DURAN VILA
Принадлежит: Borges Sau

Food preparations for cooking in micro-wave ovens, with solidified vegetable oil, and procedure for their elaboration. Food preparations are described containing vegetable oil solidified at room temperature, packed specially for cooking in micro-wave ovens, and a procedure for their elaboration. The composition of the food preparations comprises mainly popcorn, vegetable oil, oil solidifying agent and possibly other optional ingredients, such as sugar, salt, aromatics, flavourings, colours and preserving agents. The elaboration procedure is based on the batching of corn in a special wrapper for microwave cooking, and then the batching of the other ingredients, previously mixed consistently and according to the individual formulations of each food preparation, under thermal control at a temperature of 50-70° C.

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Номер записи: 7
23-02-2012 дата публикации

Susceptors capable of balancing stress and effectiveness

Номер: US20120043317A1
Автор: Anthony Russell, Lorin R. Cole, Scott W. Middleton
Принадлежит: Graphic Packaging International LLC

An outer portion of one or more layers of microwave interactive material, which is for becoming hot when exposed to microwave energy, is arranged in a manner that seeks to advantageously control heating, so that the outer portion of the microwave interactive material can safely be adjacent the periphery of a turntable tray. The turntable tray can be heated by the microwave interactive material so that a peak thermally induced stress occurs in the turntable tray at a position proximate the periphery of the tray. The layer(s) of microwave interactive material are configured in a manner so that the peak thermally induced stress is less than a predetermined amount.

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Номер записи: 8
08-03-2012 дата публикации

Microencapsulation of bioactive substances and methods of making the same

Номер: US20120058195A1
Автор: Moti Harel
Принадлежит: Advanced Bionutrtion Corp

The present invention relates to microparticles and methods of making such microparticles that protect a bioactive substance from heat, humidity and oxidation. A microparticle comprising a bioactive substance, an agglomerating agent, an emulsifier and solid fats is disclosed. A method to produce a microparticle comprising an agglomerated bioactive substance enrobed in a double layer of solid fats and emulsifier is also disclosed.

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Номер записи: 9
08-03-2012 дата публикации

Nutritional composition inducing a postprandial endocrine response

Номер: US20120058938A1
Автор: Mirian Lansink, Robert Johan Joseph Hageman
Принадлежит: Nutricia NV

The invention concerns the use of a nutritional composition for the treatment of disorders which are associated with malfunctioning in the uptake and use of food-derived energy in the human body. In particular, the invention concerns the use of a nutritional composition for the treatment of a disorder, which is mediated by a postprandial endocrine or neurological response in a human body, wherein the nutritional composition comprises one or more of a specific protein fraction, a specific carbohydrate fraction and a specific nutritional fiber fraction.

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Номер записи: 10
15-03-2012 дата публикации

Cooking grill

Номер: US20120064216A1
Автор: Thomas Cullen
Принадлежит: Individual

A cooking grill uses infrared radiant top-down heat from burning a solid carbonaceous fuel to cook food. The cooking grill includes a grill body having sidewalls, a fuel rack disposed substantially horizontally within the grill body and adapted to hold a carbonaceous solid fuel, and a food rack disposed substantially horizontally within the grill body below the fuel rack. A method of grilling a food item includes placing the food item in a food rack and inserting the food rack into a grill body in a substantially horizontal orientation, placing a solid carbonaceous fuel in a food rack in a substantially horizontal position above the food rack in the grill body, igniting the solid carbonaceous fuel, and removing the food rack from the grill body when the food is cooked.

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Номер записи: 11
29-03-2012 дата публикации

Food product and method and apparatus for baking

Номер: US20120074122A1
Автор: John Emery, John W. Olver, Philip J. Domenicucci
Принадлежит: AMF Automation Technologies LLC, Emisshield Inc

Provide an oven and optional cooking accessories having a high emissivity thermal protective layer on a substrate surface which comprises a metal or ceramic. The layer comprises from about 5% to 30% of an inorganic adhesive, from about 45% to 92% of at least one filler, and from about 1% to 25% of one or more emissivity agents; or from about 5% to 35% of colloidal silica, colloidal alumina, or combinations thereof, from about 23% to 79% of at least one filler, and from about 1% to 25% of one or more emissivity agents.

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Номер записи: 12
03-05-2012 дата публикации

High strength carbo substances

Номер: US20120107378A1
Автор: Klaus Koehler, Martin Kensoe
Принадлежит: Chr Hansen AS

A black colouring substance, comprising carbo vegetabilis as a black pigment. The colouring substance may be used as a colouring agent in the manufacture of e.g. food and pharmaceutical products.

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Номер записи: 13
17-05-2012 дата публикации

Quick heat-up gas infrared burner for air impingement ovens

Номер: US20120121771A1
Автор: Douglas S. Jones
Принадлежит: Lincoln Foodservice Products LLC

An oven that uses both impinging air ducts and infrared burners to heat food products is provided. Heating and cooking with both types of burners leads to a significantly improved efficiency over currently available systems. The infrared burner comprises a matrix of metal fibers that allows for the combustion flame to remain stable even when subject to the currents of nearby impinging air ducts within the oven cavity.

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Номер записи: 14
14-06-2012 дата публикации

Method for treating pyropheophytin-containing compositions

Номер: US20120149927A1
Автор: Charlotte Horsmans Poulsen, Janne Brunstedt, Jens Frisbæ Sørensen, Jorn Borch Soe, Masoud Rajabi Zargahi, René Mikkelsen, Susan Mampusti, Tina Jørgensen
Принадлежит: Danisco AS

The present invention provides methods and uses for treating pyropheophytin-containing compositions, particularly in order to remove pyropheophytin therefrom. The compositions are typically plant, algal, or bacterial derived products such as vegetable oils. The method comprises a step of contacting the compositions with an enzyme having pyropheophytinase activity. Also provided are related apparatus and products for performing such methods and uses.

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Номер записи: 15
21-06-2012 дата публикации

Apparatus and Method for Barrier Submersion Cooking

Номер: US20120152128A1
Автор: Robert Cohn
Принадлежит: Individual

A method and apparatus for placing an item of food into a cooking vessel capable of quickly achieving an effective frying temperature after placement into the hot cooking oil of a deep fryer is disclosed. The vessel includes a food containment area where food is placed in intimate contact with an interior wall of the vessel. Using a rack, the vessel is submerged into the oil to an effective depth such that the food item containment area remains below the surface of the cooking oil in the deep fryer while a vent of the cooking vessel remains above the cooking oil surface. Heat is substantially instantaneously transferred from the oil through the cooking vessel to the food item contained therein, causing the food to fry. Steam emitted from the food during cooking escapes through the vent.

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Номер записи: 16
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.

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Номер записи: 17
21-06-2012 дата публикации

Compositions and applications of carotenoids of improved absorption and bioavailability

Номер: US20120157547A1
Автор: José-Odon Torres-Quiroga, Ricardo Montoya-Olvera
Принадлежит: Industrial Organica de C V SA

Micro micellar form of carotenoids or xanthophylls, which show improved absorption and biovailability by living organisms, providing higher levels of carotenoids in the blood stream, and consequently are deposited at the target tissues at a faster rate, and more efficiently than crystalline carotenoids, which does not contain any crystal forms of carotenoids, and which are obtained as micro micelles after melting Lutein diacetate or Lutein dipropionate in their natural original lipid vegetable matrix, in the presence of lipids, phospholipids, fatty acids, emulsifiers and moisture, and are ingested in a dosage between 2 to 50 mg, to provide an absorption of the carotenoid solubilizate which is at least 20% above than that of crystalline carotenoids, and provides a macular pigment deposit which exceeds at least 10% of Macular Pigment Optical Density, than the deposition obtained by ingesting crystalline Lutein. Thus preventing tissue degeneration, UV light damage to skin and the retina, and in general to act as more effective and efficient antioxidants than when administered in crystalline form.

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Номер записи: 18
05-07-2012 дата публикации

Method and apparatus for cooking appliance heating element and control identification

Номер: US20120171343A1
Автор: James Carter Bach, Paul Bryan Cadima
Принадлежит: General Electric Co

A method and apparatus are provided for determining which heating element on a cooking appliance is associated with a particular heating element control. More particularly, when a user of the appliance touches a control on the cooking appliance and/or comes in close proximity to such control, a visual identification of which heating element is associated with such control is provided. The visual identification can be e.g., a light that illuminates the associated heating element or a visible display that otherwise indicates the associated heating element.

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Номер записи: 19
12-07-2012 дата публикации

Fucosyllactose as breast milk identical non-digestible oligosaccharide with new functional benefit

Номер: US20120177691A1
Автор: Alma Jildou Nauta, Bernd Stahl, Eric Samain, Johan Garssen, Sophie Drouillard
Принадлежит: Nutricia NV

The invention concerns nutritional compositions with fucosyllactose for use in stimulation of NK cells. The composition is suitable for infants.

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Номер записи: 20
19-07-2012 дата публикации

Container for eggs, method and apparatus for arranging and stabilizing eggs in a container

Номер: US20120180436A1
Автор: Marco Armand Hegyi, Mitchell Barry Chait, Richard Blackburn
Принадлежит: Ten Media Llc

A method for arranging eggs in a container. Eggs placed in receptacles of the container come to a resting orientation, by virtue of eh contouring of the receptacle, such that a long axis of the first egg is tilted toward a rear portion of the container at nearly uniform angles slightly offset from a vertical axis, and parallel side-to-side. Using features of the container, movement of eggs from their resting orientation, as well as twisting (spinning) about their long axes is resisted during marking, shipping or handling. The orienting of eggs in the receptacles or compartments thereof may be aided by use of an egg orienter. Tilting of the eggs may be facilitated by using receptacles or compartments which are asymmetrically contoured with respect to the vertical axis.

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Номер записи: 21
09-08-2012 дата публикации

Enhanced natural sweetener and method of making

Номер: US20120201952A1
Автор: Juan L. Navia, Steven J. Catani
Принадлежит: Mcneil Nutritionals Llc

A natural sweetening composition comprising a crude mixture of at least one plant based natural high intensity sweetening compound, the sweetening composition made by the process comprising (a) the step of steam stripping the crude mixture; and (b) at least one step of filtering the crude mixture.

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Номер записи: 22
20-09-2012 дата публикации

Method for obtaining natural extracts, oleoresins, condiments, colorants, flavoring substances and aromas from aromatic plant substances, alfalfa, flowers with pigments, and vegetables

Номер: US20120237970A1
Автор: Alfonso José GONZALEZ MARÍN, Carmelo GONZÁLEZ MARÍN
Принадлежит: Individual

A method for obtaining natural extracts, oleoresins, colorants flavors and aromas from aromatic plant substances, alfalfa, flowers with pigments, and vegetables, which includes washing the plant substances and vegetables, rinsing with water, milling and sifting the resulting product yielding a pulp phase and a cellulose phase. The pulp phase is transferred to fermentation tanks and a first centrifugation of the fermented pulp phase is then performed yielding two phases: phase (A) containing water, mineral salts and other water-soluble substances, with natural extracts, oleoresins, colorants, aromas and flavors and phase (B) in the form of a paste in which the moisture has been reduced to 50%, performing a second centrifugation of the mentioned phase (A), which causes the separation of natural extracts, oleoresins, colorants, aromas and flavors from the water and other water-soluble substances.

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Номер записи: 23
11-10-2012 дата публикации

Method for producing flavoring agent, and flavoring agent

Номер: US20120258231A1
Автор: Atsushi Takaragawa, Hideaki Kegasa, Hidenori Takenaka, Masayuki Abe
Принадлежит: Kaneka Corp

The problem to be solved of the present invention is to provide a method which can efficiently and economically produce a flavoring agent and can give the original flavor of a raw material to a food and drink. The objective of the present invention is also to provide a flavoring agent. The method for producing a flavoring agent according to the present invention is characterized in comprising the steps of mixing a flavor material with a solvent and extracting a flavor component contained in the fragrant material under pressure; wherein a solubility parameter of the solvent is not less than 8.0 and not more than 25.0.

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Номер записи: 24
18-10-2012 дата публикации

Preparation method of the compounds for absorbing heavy metals

Номер: US20120264199A1
Автор: Yung-Cheng Lin
Принадлежит: Individual

The present invention is related to a preparation method of the compounds for absorbing heavy metals. First of all, prepare natural vegetable or fruit and extract a B-M sulfur peptide from the said natural vegetable or fruit. Second, place the natural vegetable or fruit into fermentation and extract the mixed nutrient extraction. And then mix the B-M sulfur peptide and the mixed nutrient extraction as the final extraction. Mix the final extraction into drinks. The final extraction will slowly release B-M sulfur peptide when entering the body; through its combination of heavy metals and re-absorption by the body, useful materials are retained in the human body while long-term accumulated toxic metals are discharged to repair the body's metabolism.

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Номер записи: 25
15-11-2012 дата публикации

Method of frying shrimp to maintain shape thereof

Номер: US20120288597A1
Автор: Eun Ah Jung
Принадлежит: Individual

A method of frying a shrimp to maintain an original shape includes a first process of forming a plurality of slits in a lower portion of the body part of the shrimp close to a tail part thereof; a second process of removing a back shell of the body; a third process of coating the head part, the body part, plurality of leg parts, and the tail part of the shrimp from which the back shell thereof has been removed, with a powder form of primary batter; a fourth process of coating the shrimp coated with the powder form of primary batter, with a liquid type of secondary batter; and a process operation of introducing the shrimp into a fry container from an end portion of the head part by acute angle when the shrimp coated with the liquid type of secondary batter is put into the fry container.

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Номер записи: 26
06-12-2012 дата публикации

Method for treatment of lacto-n-biose-containing solution

Номер: US20120309708A1
Автор: Kanetada Shimizu, Mamoru Nishimoto, Motomitsu Kitaoka
Принадлежит: Morinaga Milk Industry Co Ltd

The present invention relates to a method of treating a liquid composition containing lacto-N-biose, the method including: preparing a liquid composition containing lacto-N-biose having a pH at 25° C. of not less than 2.0 and not more than 5.5, and heating the liquid composition at a temperature of 65° C. or higher. The present invention can provide a treatment method that enables thermal decomposition of lacto-N-biose to be suppressed when a liquid composition containing lacto-N-biose is heated at a temperature of 65° C. or higher, a liquid preparation containing lacto-N-biose that is treated using the treatment method, a dried product produced from such a liquid preparation containing lacto-N-biose, and a method of producing a product containing lacto-N-biose.

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Номер записи: 27
06-12-2012 дата публикации

Compositions Comprising Dietary Fat Complexer and Methods for Their Use

Номер: US20120309712A1
Автор: Catherine Jen, Joseph D. Artiss
Принадлежит: Artjen Complexus Inc

This invention relates to fat containing consumable food products comprising α-cyclodextrin. The food products have reduced levels of bioavailable fat but have substantially the same fat, cholesterol and caloric content as a like food without α-cyclodextrin. The invention also relates to methods for reducing the bioavailability of fats in fat containing food products without reducing caloric intake as determined by bomb calorimetry and to methods for increasing high density lipoproteins in a subject and reducing or controlling weight by administering the food products of this invention.

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Номер записи: 28
13-12-2012 дата публикации

Method of producing high-brightness cocoa powder and realted compositions

Номер: US20120315370A1
Автор: Harrold Glenn Anijs, Ronald Heistek
Принадлежит: Archer Daniels Midland Co

Methods of making bright red, brown, and red-brown cocoa powder, the cocoa powder product of that method, food products containing the bright red, brown, and red-brown cocoa powder and methods of using the bright red, brown, and red-brown cocoa powder are disclosed.

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Номер записи: 29
20-12-2012 дата публикации

Topically seasoned taco shells

Номер: US20120321749A9
Автор: David Hadi Youssefi, Lawrence Martin Cuculic
Принадлежит: Individual

Food articles comprising topically seasoned taco shells, and methods and apparatuses for producing topically seasoned taco shells.

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Номер записи: 30
27-12-2012 дата публикации

Continuous oven with a cascading conveyor

Номер: US20120328752A1
Автор: Ponnattu Kurian Joseph, Ramonica Green
Принадлежит: Frito Lay North America Inc

A continuous oven comprising cascading conveyors. In one embodiment the oven comprises an oven floor, a ceiling, a left panel, and a right panel. The oven floor and ceiling are attached by the left and right sides defining an oven cavity. Located inside the oven cavity is at least one cascading conveyor. Also within the oven cavity is a partition which separates the oven into an upstream end and a downstream end.

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Номер записи: 31
10-01-2013 дата публикации

Method and apparatus for cooking using a combustible gas produced with an electrolyzer

Номер: US20130008317A1
Автор: Wayne Ernest Conrad
Принадлежит: GBD Corp

A domestic apparatus, such as a cooking appliance, uses hydrogen and, optionally electrical heating, to cook food. The cooking appliance may have a cooking surface (e.g. a grilling surface) so as to result in an indoor barbeque, which may be used with no venting or reduced venting requirements.

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Номер записи: 32
10-01-2013 дата публикации

Airflow-regulated smokers and methods of using the same

Номер: US20130011535A1
Автор: Masoud Mafi
Принадлежит: Individual

Smokers can enclose smoking subjects for production of trapped smoke with limited airflow. Optimal airflow rates and resulting smoking effects can be achieved through smokers. If a smoker has approximately 60 cubic inches volume, four 2-millimeter holes at an air inlet point achieves desired airflow and oxygen consumption in typical fills and cooking temperatures. Smokers may include a lid or other seal or access point to permit placement and enclosure of smoking materials. Smokers are useable with conventional grills and may be shaped to sit on grill racks without blocking desired airflow by grill components or smoking materials. Smokers may include a detachable handle for safer handling and heating.

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Номер записи: 33
17-01-2013 дата публикации

Multicarotenoid beadlets and related method

Номер: US20130017292A1
Автор: Amitabh Chandra, Dawna Salter VENZON, Janjira INTRA, Kerry A. GRANN, Kevin W. Gellenbeck
Принадлежит: ACCESS BUSINESS GROUP INTERNATIONAL LLC

A controlled release beadlet that sequentially releases carotenoids over time within the gastrointestinal tract of a subject, as well as a method of administering the carotenoids. The beadlet provides a specific ratio of carotenoids which release from the beadlet at preselected times during passage through the gastrointestinal tract. The method includes releasing the carotenoids in preselected ratios at specific time intervals in the gastrointestinal tract to mitigate competition between the carotenoids for their uptake, and/or to potentially maximize the uptake of individual carotenoids within a mixed carotenoid formulation.

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Номер записи: 34
24-01-2013 дата публикации

Fading protection of colors derived from natural sources used in beverage products

Номер: US20130022712A1
Автор: Dalit Brand-Levine, Dorota GAWKOWSKI, Fari Talebi, Glenn Roy, Kristi-Ann BOLES
Принадлежит: Tropicana Products Inc

A beverage product is disclosed that includes water, a color derived from natural sources or its synthetic equivalent, and a color fading inhibitor including a compound selected from the group consisting of enzymatically modified isoquercitrin (EMIQ), rutin and myricitrin, and optionally fumaric acid. The incorporation of EMIQ can be particularly useful for inhibiting color fading of the beverage product exposed to UV light radiation. The colors derived from natural sources may be beta-carotene, black carrot and/or natural apple extract. The EMIQ can be effective to prevent color fading even in the presence of ascorbic acid, which promotes the fading of colors derived from natural sources. In addition, a method is provided for inhibiting fading of colors derived from natural sources in a beverage composition.

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Номер записи: 35
24-01-2013 дата публикации

Solar Cooking Apparatus

Номер: US20130022727A1
Автор: Patrick Sherwin
Принадлежит: Patrick Sherwin

The present invention relates to a solar cooking apparatus, comprising: a first solar reflector; a second solar reflector; a solar collection element; and a solar collection element holder, wherein the first solar reflector and the second solar reflector are concave, and opposably arranged and aligned with a solar collection element axis, each reflector having a range of motion on a plane perpendicular to the solar collection element axis, and focusing, radiation at the solar collection element, which rapidly heats when the first and/or second solar reflectors are in an opened position, the first and second solar reflectors protectably encase the solar collector when in a closed position. The solar cooking apparatus is adjustable and, in some embodiments, portable.

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Номер записи: 36
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.

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Номер записи: 37
07-03-2013 дата публикации

Aldehyde-removing composition

Номер: US20130058887A1
Автор: Haruhiko Yamaguchi, Miho Hosoya, Toru Nakayama
Принадлежит: Tohoku University NUC

An object of the present invention is to provide a composition for removing aldehyde. Specifically, the present invention relates to an aldehyde-removing composition comprising a microorganism belonging to the genus Gluconobacter having aldehyde-degrading activity, or extracts thereof or disrupted cells thereof, wherein the microorganism belonging to the genus Gluconobacter has higher aldehyde-degrading activity than aldehyde-generating activity.

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Номер записи: 38
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.

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Номер записи: 39
14-03-2013 дата публикации

Equol-containing extract, method for production thereof, method for extraction of equol, and equol-containing food

Номер: US20130066085A1
Автор: Hiromasa Tsuneishi, Izumi Hanya, Kentaro Tadano, Kunihiko Matsuoka, Kyoko Kameda, Machiko Tsuji, Michiaki Tominaga, Takao Taki, Takuma Imada, Takuya Kishimoto, Tania Valdes-Gonzalez, Toshiaki Matsumoto, Yuko Uchiyama
Принадлежит: Otsuka Pharmaceutical Co Ltd

The present invention relates to an extract obtained by extracting useful components containing equol from an equol-containing fermented soybean hypocotyl, and to a method for producing the same. The present invention makes it possible to efficiently obtain useful components containing equol from the fermented soybean hypocotyl by subjecting an equol-containing fermented soybean hypocotyl to extraction using an ethanol aqueous solution as an extractant. The present invention reduces the content of saponin, which causes an unpleasant taste, by sequentially subjecting the equol-containing fermented soybean hypocotyl to extraction using an ethanol aqueous solution and ethanol, while efficiently extracting equol and glycitein.

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Номер записи: 40
21-03-2013 дата публикации

Packaging for steaming and related methods

Номер: US20130071047A1
Автор: Connie Thompson-Kuhn, Cory Blanton, Cory Vanloocke, Dave McKnight, Josh Ball, Lani Craddock, Sherry Comer, Susan Elles, Tim Kieny
Принадлежит: EXOPACK LLC

A strainable bag with a hook-and-hook closure can include walls formed of a material having multiple layers of polymer or paper or mixtures thereof, and which can include at least one gusset. The hook-and-hook closure allows for liquids or gases to be vented from the bag, as well as for liquids to be removed from the bag interior. The bag can be formed into a full open mouth configuration for ease of filling and ease of dispensing product. The hook-and-hook closure also allows for an imprecise alignment of the closure track to substantially close the bag around the gusset area. Methods of using and manufacturing a strainable bag with a hook-and-hook closure for preparing various food products are also presented.

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Номер записи: 41
21-03-2013 дата публикации

Carotenoid-containing composition and production method thereof

Номер: US20130071451A1
Автор: Shinichiro Serizawa
Принадлежит: Fujifilm Corp

A method of producing a carotenoid-containing composition including: obtaining a carotenoid-containing oil phase composition by heating an oil phase component mixed liquid containing a carotenoid component containing at least one crystalline carotenoid, and a (poly)glyceryl fatty acid ester having form 1 to 6 of a glycerin unit and from 1 to 6 of a fatty acid unit and in which the glycerin unit has at least one hydroxyl group, at a dissolution temperature of the carotenoid component or higher; and obtaining an oil-in-water emulsified composition by emulsifying under pressure the carotenoid-containing oil phase composition with an aqueous-phase composition comprising an emulsifying agent.

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Номер записи: 42
21-03-2013 дата публикации

In-Package Non-Ionizing Electromagnetic Radiation Sterilization

Номер: US20130071527A1
Автор: Ralph Digiacomo, Thaddeus Pesce
Принадлежит: Pepsico Inc

A method for reducing microorganisms (sterilization) in a free-flowing product in a container. The product in the container is radiated with non-ionizing electromagnetic radiation at an energy density sufficient to achieve commercially sterile temperature and is manipulated in a manner to distribute heat and ensure that the product and the container reach a temperature sufficient to commercially sterilize the product and the interior surfaces of the container.

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Номер записи: 43
21-03-2013 дата публикации

Grill with Upper Platen Position and Pressure Control

Номер: US20130071534A1
Автор: Robert K. Newton
Принадлежит: Carrier Comercial Refrigeration Inc

An improved grill with an upper platen position and a pressure control is disclosed. The grill may include a lower platen assembly having a lower grilling plate, and an upper platen assembly movably connected to the lower platen assembly. The upper platen assembly may include an upper grilling plate operatively connected to a manipulator capable of applying positive pressure on and adjusting position of the upper grilling plate. Methods of using the grill to cook food items are also disclosed.

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Номер записи: 44
04-04-2013 дата публикации

Low Calorie Composite Sweetener As Sugar Alternative And Methods For Producing The Same

Номер: US20130084317A1
Автор: Avetik Markosyan, Siddhartha Purkayastha
Принадлежит: PureCircle Sdn Bhd

The invention provides a process for producing a low calorie composite sweetener as a sugar alternative. The invention further provides a low calorie composite sweetener that can be used in many products. The low calorie composite sweetener is useful as non-caloric sweeteners in edible and chewable compositions such as any beverages, confectionaries, bakeries, cookies, chewing gums, and alike.

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Номер записи: 45
04-04-2013 дата публикации

Methods and compositions for improving the nutritional content of mushrooms and fungi

Номер: US20130084362A1
Автор: Michael Kalaras, Robert B. Beelman
Принадлежит: PENN STATE RESEARCH FOUNDATION

An improved filamentous fungi is disclosed that has an enhanced nutritional profile by utilizing pulsed ultraviolet irradiation. According to the invention, the vitamin D component of mushrooms and other filamentous fungi may be drastically increased with no deleterious affects on appearance with the use of pulsed UV radiation. Mushrooms so treated had up to 1800% DV in one serving of fresh mushrooms.

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Номер записи: 46
11-04-2013 дата публикации

Compositions Comprising Maltotriose And Methods Of Using Same To Inhibit Damage Caused By Dehydration Processes

Номер: US20130089638A1
Автор: Bradley J. Taylor, Juan M. Gonzalez, Zihua Ao
Принадлежит: Mead Johnson Nutrition Co

Compositions comprising maltotriose are disclosed herein. In certain embodiments, the compositions comprise maltotriose and at least one component whose function is subject to impairment by a dehydration process, such as a live microorganism. Methods for inhibiting damage caused by dehydration are also disclosed herein. In particular embodiments, the method includes preparing a composition comprising maltotriose and at least one component whose function is subject to impairment by a dehydration process and removing water from the composition by one or more dehydration processes.

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Номер записи: 47
02-05-2013 дата публикации

Method and system for cooking and searing a food product in a short duration

Номер: US20130105470A1
Автор: Andrew Perkins, Nicholas P. De Luca, William RUDWALL
Принадлежит: Individual

A system and process for cooking a consumable food product for an accelerated time period is described. The a system and process for cooking a food product comprising selectively heating primarily the interior of a food product, and searing the exterior of the food product using a radiative oven, wherein the radiative oven operates at greater than 900° Fahrenheit and reaches the operating temperature from an ambient temperature in a duration that is less than 30 seconds. A vending machine including the system and process of cooking is also described.

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Номер записи: 48
02-05-2013 дата публикации

Frying apparatus and method

Номер: US20130108757A1
Автор: Daniel L. Sanders, Dannie L. Mcmichael, Frank R. Chiappetta, Gerard A. Rutigliano, John Joseph Black, Jr., Ting Chung Chan
Принадлежит: Conair Corp

A frying apparatus includes a basin for holding a volume of oil, the basin including a plurality of catches on opposed internal sidewalls of the basin, and a basket dimensioned to be received in the basin and including a pair of handles and at least one catch member. The catch member is movable between a safety position in which the catch member is biased away from the basket and towards the sidewalls, and a clearance position in which the catch member is urged inwards towards the basket. When the catch member is in the safety position, the catch member is configured to engage one of the catches on the internal sidewalls of the basin.

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Номер записи: 49
02-05-2013 дата публикации

Frying apparatus and method

Номер: US20130108758A1
Автор: Daniel L. Sanders, Dannie L. Mcmichael, Frank R. Chiappetta, Gerard A. Rutigliano, John Joseph Black, Jr., Ting Chung Chan
Принадлежит: Conair Corp

A frying apparatus includes a container for holding a volume of oil, a basket dimensioned to be received in the container, a spit rod supported by said basket, and a motor having an output shaft configured for engagement with said spit rod for rotating said spit rod in relation to said basket.

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Номер записи: 50
09-05-2013 дата публикации

Low-viscosity reduced-sugar syrup, methods of making, and applications thereof

Номер: US20130112192A1
Автор: Guo-Hua Zheng, Lawrence E. Fosdick, Scott Helstad, Yauching W. Jasinski
Принадлежит: Cargill Inc

The invention provides a low-viscosity reduced-sugar syrup, methods of making such a low-viscosity reduced-sugar syrup, and uses of such syrup.

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Номер записи: 51
16-05-2013 дата публикации

Utilization of non-nutritive adsorbents to sequester mycotoxins during extraction of protein or other value added components from mycotoxin contaminated cereal or seed oil meal

Номер: US20130122143A1
Автор: Jack P. Davis, Lauren Seifert, Timothy H. Sanders
Принадлежит: North Carolina State University, US Department of Agriculture USDA

A method for the removal of mycotoxins from cereal or oil seed meal that includes the use of a mycotoxin sequestrant to form a food grade composition for human consumption wherein said composition contains no more or less than an FDA approved level of mycotoxin for a human food product.

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Номер записи: 52
16-05-2013 дата публикации

Composition for Preparing a Beverage or Food Product Comprising a Plurality Insoluble Material Bodies

Номер: US20130122156A1
Автор: Ayse Tulay Massey, Ian Denis Fisk
Принадлежит: Individual

The present invention relates to improvements in the preparation of beverage and food products and, in particular, to an improved composition for preparing beverage and food products in machines. The composition is 10 prepared by the addition of a liquid to said composition and comprises one or more beverage or food ingredients and at least one preparation aid. The preparation aid comprises a plurality of bodies formed from a substantially insoluble material and the preparation aid is selected to have a 15 predetermined effect on the interaction between the liquid and the composition. The bodies have a diameter in the range of 0.1 mm to 200 mm, and preferably in the range of 1 to 20 mm or in the range of 100 to 200 mm.

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Номер записи: 53
23-05-2013 дата публикации

Stock pot with fitted strainer-basket

Номер: US20130125765A1
Автор: Agostino Difante
Принадлежит: Individual

Apparatus for cooking foods such as stock or pasta, rice including a container which receives a liquid to be heated and a cooking strainer-basket partially submerged in the liquid for cooking within the container, the container and the strainer-basket configured with cooperating selectively engaging support members for alternatively positioning of the strainer-basket in the liquid for cooking of the food and repositioning of the strainer-basket above the liquid to provide for straining of the food.

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Номер записи: 54
23-05-2013 дата публикации

Green coloring of table olives with chlorophyll compounds

Номер: US20130129878A1
Автор: Christos Tzioumakis, Sotirios Tzioumakis
Принадлежит: Individual

A process for coloring treated and untreated green olives by using chlorophyll, chlorophyllin, and copper chlorophyllin salts is presented. The process includes soaking salt out of the green olives in sodium chloride of density from about 0% to about 7%. The process also includes sinking the green olives into a first fluid solution holding sodium hydroxide and other metal hydroxyl groups from about 0% to about 3.5%, chlorophyll chlorophyllin salts and copper chlorophyllin salts, in a ratio of olive liquid from about 0.45 to about 4. The process then includes leaving the green olives in the first fluid solution from about 1 hours to about 72 hours, removing the green olives from the first fluid solution, washing the green olives with water, and sinking the green olives into a second fluid solution holding an acid until a PH of the green olives becomes less than about 4.6.

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Номер записи: 55
23-05-2013 дата публикации

Artificial sweetners and performance

Номер: US20130130972A1
Автор: Johannes Le Coutre, Peter Van Bladeren, Sami Damak, Trent Stellingwerff
Принадлежит: Nestec SA

The present invention relates to the field of nutritional compositions. In particular, the present invention relates to a nutritional composition comprising sugar substitutes and to their use, e.g., to increase exogenous carbohydrate oxidation, which has been shown to increase performance, for example the performance of athletes.

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Номер записи: 56
04-07-2013 дата публикации

Microwave Heating Construct with Elevatable Bottom

Номер: US20130171301A1
Автор: Kelly R. Fitzwater, Vicki Laubhan, Weston R. Wilson
Принадлежит: Graphic Packaging International LLC

A microwave heating construct includes a movable portion defined at least partially by lines of disruption extending between adjacent edges of the bottom panel. The movable portion is adapted to be moved towards the interior space for maintaining a food item in an elevated position within the construct. A susceptor or other microwave energy interactive element may be joined to the movable portion to enhance heating, browning, and/or crisping of the food item.

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Номер записи: 57
04-07-2013 дата публикации

Fat-reducing agent

Номер: US20130172426A1
Автор: Fumitaka Ueda, Shinichiro Serizawa, Yuriko Oda
Принадлежит: Fujifilm Corp

A fat-reducing agent includes a carotenoid-containing composition as an active ingredient, the carotenoid-containing composition including: a carotenoid component including at least one crystalline carotenoid, wherein at least 90% by mass of the crystalline carotenoid is in the non-crystalline state; and a (poly)glycerin fatty acid ester containing from 1 to 6 glycerin units and from 1 to 6 fatty acid units, and having at least one hydroxyl group in the glycerin units.

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Номер записи: 58
11-07-2013 дата публикации

Toasting Appliance

Номер: US20130177687A1
Автор: Man Fai CHEUNG
Принадлежит: Hang Shun Hing Co Ltd

A toasting appliance includes a pair of elongate radiant elements, and provides relative movement between the radiant elements and the foodstuff to be toasted, so as to traverse the foodstuff with the elements, or vice versa. For faster operating speed and improved efficiency, a control circuit receives a toasting-control signal and controls a switch to energise the elements only during a portion of the amplitude of relative displacement produced between the carriage and elements, the portion being defined by the toasting-control signal. Correct movement of the elements is monitored by a control circuit that de-energises the elements when, due to a fault, one of the elements and the carriage departs from a defined velocity profile.

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Номер записи: 59
01-08-2013 дата публикации

Composition Comprising SOD, Lutein and Zeaxanthin

Номер: US20130195985A1
Автор: Reda Hadj-Slimane, Tewfik Hadj-Slimane, Yves Lepelletier
Принадлежит: VISIOTACT PHARMA

The invention relates to a composition comprising an enzyme selected from the group comprising superoxide dismutase (SOD) and SOD mimics and the like, in association with lutein and at least one stereoisomer of zeaxanthin; the invention also includes a kit of parts comprising such composition, wherein the kit comprises a first part comprising the enzyme, and a second part comprising lutein and at least one zeaxanthin isomer; according to the invention, the composition or the kit of part may be included in a functional food, a nutraceutical composition or a food or dietary supplement, a medicament or a pharmaceutical composition, or a veterinarian product; the invention also relates to a composition for use in treating, preventing or stabilizing a disease, condition or disorder of the eye associated to oxidative stress, comprising administering to a subject in need thereof a medicament or a pharmaceutical composition according to the invention.

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Номер записи: 60
08-08-2013 дата публикации

Method for producing gardenia blue pigment

Номер: US20130202703A1
Автор: Shin Sadano
Принадлежит: Riken Vitamin Co Ltd

Provided is a method for producing a gardenia blue pigment resistant to discoloration which may occur in colored sugar-coated food or pharmaceutical products. The method for producing such a gardenia blue pigment comprises performing membrane separation using a membrane (for example, an ultrafiltration membrane) with a molecular weight cut-off of 3000 Da or larger for removal of low-molecular compounds from a solution resulting from β-glucosidase treatment of an iridoid glycoside (for example, geniposide etc.) in the presence of a protein hydrolysate (for example, a casein protein hydrolysate), the iridoid glycoside being obtainable by extraction from fruits of Gardenia jasminoides (Rubiaceae). Also provided is a sugar-coated food or pharmaceutical product (for example, a sugar-coated tablet, a sugar-coated chewing gum, etc.) having a sugar-coating layer colored with the gardenia blue pigment obtainable by the above-described method.

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Номер записи: 61
08-08-2013 дата публикации

Cookware and cook-packs for narrowband irradiation cooking and systems and methods thereof

Номер: US20130202754A1
Автор: Benjamin D. Johnson, Don W. Cochran, Jonathan M. Katz
Принадлежит: Pressco IP LLC

A methodology and product or system configurations are provided which allow food to be directly irradiated for cooking applications which involve the impingement of direct radiant energy on food or comestible items. Cooking vessels or cook-packs are used that are optically transmissive in visible or infrared narrow wavelength bands emitted in suitable narrowband cooking or heating systems.

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Номер записи: 62
22-08-2013 дата публикации

Intrinsic sugar reduction of juices and ready to drink products

Номер: US20130216652A1
Автор: Juan Sans-Valero, Pu-Sheng Cheng
Принадлежит: Nestec SA

The invention relates to a method of reducing the intrinsic sugar content in a food product such as a juice or a ready to drink sugar based product, by contacting the food product with sufficient amounts of at least one transglycosidase under conditions sufficient to enzymatically convert intrinsic sugars in the food product to non-digestible carbohydrates and non-digestible oligosaccharides, such as fructo-oligosaccharides, and gluco-oligosaccharides to thus form a more nutritional product. The invention also relates to nutritional food products produced by the methods of the invention.

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Номер записи: 63
29-08-2013 дата публикации

Mushroom food article and method of making the same

Номер: US20130224368A1
Автор: Xianmin Guan
Принадлежит: Individual

The present invention provides a food article and methods and systems of making the same.

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Номер записи: 64
03-10-2013 дата публикации

Methods for Providing a Thermally Stable Purple Color in Packaged Foods

Номер: US20130259985A1
Автор: Bernadette Revel-McInnis Davis, Jacqueline K. CURTIS, Kelly Anne DAVENPORT, Michelle Emily MOY, Salvador Garcia
Принадлежит: Del Monte Corp

Methods are provided for preparing a thermally stable purple color comprising at least one source of anthocyanins. The purple color is stable in adverse conditions such as light exposure, various pHs, and cold through to hot temperature exposure. The purple color is prepared from a combination of sufficient amounts of anthocyanin from at least one source; stabilized by formation of anthocyanin-tin complexes in a media comprising the anthocyanins; and supplemented by anthocyanin supplements.

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Номер записи: 65
10-10-2013 дата публикации

Packaging Inserts With Myoglobin Blooming Agents, Packages and Methods of Packaging

Номер: US20130266755A1
Автор: Dan G. Siegel, Douglas Mark Latreille, Matthew LeRoy Mengel
Принадлежит: Curwood Inc

Food packaging inserts comprising a myoglobin blooming agent that promote or preserve the desirable appearance of food products, food packages, and methods of food packing comprising the same, are provided.

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Номер записи: 66
17-10-2013 дата публикации

Remelted ingestible products

Номер: US20130274296A1
Автор: Frank Kelley St. Charles, Thaddeus J. Jackson
Принадлежит: RJ Reynolds Tobacco Co

A method of preparing an orally ingestible hard boiled product, comprising: i) heating a sugar material to a first temperature sufficient to liquefy the sugar material; ii) cooling the liquefied sugar material to provide a cooled sugar material having a solid or semi-solid form; iii) heating the cooled sugar material to a second temperature, which is lower than the first temperature; iv) combining the sugar material with one or more temperature sensitive ingredients before, during, or after said heating step iii), but after said cooling step ii), such that an intimate mixture of the second liquefied sugar material and the one or more temperature sensitive ingredients is provided; and v) cooling the intimate mixture to form an orally ingestible product. Orally ingestible hard boiled products prepared according to this method are also provided.

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Номер записи: 67
24-10-2013 дата публикации

Enzyme preparation from koji fermentation

Номер: US20130280376A1
Автор: Beatrice Diono, Helge Ulmer, Swen Rabe
Принадлежит: Nestec SA

The invention provides an enzyme preparation obtainable from a Koji fermentation, wherein the Koji fermentation comprises mushrooms fermented with Aspergillus . The invention further relates to an enzyme preparation obtainable from the fermentation of a mixture of mushrooms and cereal with Aspergillus , to a process of producing the enzyme preparation, and to the use of the preparation.

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Номер записи: 68
24-10-2013 дата публикации

Fat and/or oil composition

Номер: US20130280407A1
Автор: Kazuichi Tomonobu, Rika Homma
Принадлежит: Kao Corp

Provided is a fat or oil composition, comprising: (A) from 0.02 to 1.8 mass % of a free type triterpene alcohol; and (B) 1.4 mass % or less of a fatty acid ester type triterpene alcohol, in which a mass ratio of the component (A) to the component (B) ((A)/(B)) is larger than 1.

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Номер записи: 69
07-11-2013 дата публикации

Baking apparatus

Номер: US20130295257A1
Автор: Alisa McPheron
Принадлежит: Individual

A method for preparing a baked good according to an exemplary aspect of the present disclosure includes, among other things, nesting a pan within an elastomeric sleeve and submerging the nested pan and elastomeric sleeve at least partially into a water bath.

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Номер записи: 70
07-11-2013 дата публикации

Gel composition comprising low-methoxy pectin

Номер: US20130295264A1
Автор: Andreea Tolea, Sophie Lagarrigue
Принадлежит: Nestec SA

A composition in the form of a gel for preparing a food product, the composition comprising water, flavourings, salt and gelling agents, where the gelling agents comprise at least pectin.

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Номер записи: 71
07-11-2013 дата публикации

Natural lycopene concentrate and method for production thereof

Номер: US20130296420A1
Автор: Eliane Duruz, Eric Kolodziejezyk, Karlheinz Bortlik, Marie-Rose Fernandez-Graf
Принадлежит: Nestec SA

Natural lycopene concentrate obtained from a plant structure after alkalinization, solid-liquid separation, acidification and a second solid-liquid separation. The concentrate obtained is highly bioavailable and water-soluble at room temperature.

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Номер записи: 72
14-11-2013 дата публикации

Compositions and methods for reducing mercury in food

Номер: US20130302485A1
Автор: Daniel F. Neumann, John William Ejnik, Ned Thornton
Принадлежит: WiSys Technology Foundation Inc

The present invention provides compositions and methods for reducing the amount of mercury contaminant in food articles such as fish.

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Номер записи: 73
21-11-2013 дата публикации

Method for manufacturing red mold dioscorea

Номер: US20130309731A1
Автор: Chun-Lin Lee, Tzu-Ming Pan
Принадлежит: Sunway Biotech Co Ltd

The present invention discloses a method for manufacturing red mold dioscorea, and the method comprises the following steps: washing and cutting a fresh dioscorea into pieces with a specific dimension; drying the pieces of the fresh dioscorea for making the dried dioscorea contain a specific water content and a specific sulfur content; adding some water with an appropriate ratio to fresh dioscorea or dried dioscorea; sterilizing the dioscorea; after the dioscorea being cooled down, inoculating the dioscorea with Monascus species; cultivating the dioscorea with an appropriate temperature, an appropriate humidity and an appropriate shacking frequency for an appropriate time period; and drying the cultivated red mold dioscorea with an appropriate water content.

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Номер записи: 74
05-12-2013 дата публикации

Composite material

Номер: US20130323383A1
Автор: Eric Pert, Kevin Quinlan, Mozamal Nazir, Richard Taylor
Принадлежит: Porvair Filtration Group Ltd

A porous formed composite material comprising: (i) a polymer, or a mixture thereof, said polymer having immobilised therein (ii) an insoluble sorbent material selected from the group consisting of: (a) a cross-linked vinyl lactam homopolymer or copolymer, said vinyl lactam homopolymer or copolymer being optionally mixed with silica gel; and (b) polyvinyl lactam-modified silica gel; is described. Solid phase extraction apparatus incorporating the material and its use in removing polyphenols and/or proteins from beverages to prevent the formation of haze in beverages are also described.

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Номер записи: 75
19-12-2013 дата публикации

Synbiotic compositions for restoration and reconstitution of gut microbiota

Номер: US20130336931A1
Автор: Åsa LJUNGH, Kanthi Kiran KONDEPUDI, Padma AMBALAM, Torkel Wadstrom
Принадлежит: LAVIVO AB

The present invention relates to synbiotic compositions comprising probiotic bacterial strains and prebiotic substances that, when combined exhibit synergistic behavior. The synergetic compositions will stimulate the indigenous microflora to restore and reconstitute in vivo gut like conditions after antibiotic associated diarrhea (AAD), and/or other gut infections caused by gastrointestinal pathogens, and relapses thereof, as well as the prevention of said disorders.

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Номер записи: 76
26-12-2013 дата публикации

Oven equipped with a detachable steam device and baking method thereof

Номер: US20130344214A1
Автор: Chao-Hsiang Tong
Принадлежит: Endahric SB International Co Ltd

An oven equipped with a detachable steam device includes an electric connecting portion. The steam device includes a body which has a water reservoir, a heater, a power cord and a steam ejection head. The water reservoir is connected to the heater. The power cord is electrically connected to the electric connecting portion. The steam ejection head is connected to and communicates with the water reservoir. Hence high temperature steam can be sprayed timely at a desired amount onto the surface of foodstuffs located outside or inside the oven through the steam ejection head, and the foodstuffs with varying sizes or characteristics can be baked at the same time to improve baking convenience and practicality and also make the baked foodstuffs more tasty.

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Номер записи: 77
02-01-2014 дата публикации

Sonotrode and device for reducing and eliminating foaming of liquid products

Номер: US20140000460A1
Автор: Albert Büttiker, Darren Bates, Holger Keller
Принадлежит: CAVITUS PTY LTD, Telsonic Holding AG

A Sonotrode for generating an ultrasonic field in industrial production processes such as chemical, food, petroleum, pharmaceutical, beverage or mining-related processes for reducing and eliminating foaming of liquid products has a compact one-piece form, wherein the sonotrode is provided with a main body part having a connector for connection with a high frequency generator and having a front face from which the ultrasonic field is directed to the desired spot or area of the product to be de-foamed, wherein the main body part has the shape of a compact block element and in that the front face is concave in shape in relation to a product surface such that the ultrasonic field is focused and directed to a specific area of a product foam to be treated in a concentrated form compared to a non-focused ultrasound.

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Номер записи: 78
02-01-2014 дата публикации

Methods and devices for treating food

Номер: US20140004235A1
Автор: Claudio Tonon, Katiusa Da Ros, Luigino Granziera
Принадлежит: Ironox SpA

Methods for treating food are provided. Such methods may include the steps of: a step a) for preparing a closed chamber destined to receive the food to be treated inside it, cold generating devices which include a refrigerator circuit provided with at least one evaporator, heat generating devices which include ventilation elements able to generate a circulation of air affecting the chamber, the evaporator and the heat generating devices being associated with the chamber; and at least one step b) for thermically treating the food inside the chamber supplying and/or removing heat in a controlled manner so as to keep the air temperature of the chamber within a predefined value range ΔT1. Devices for carrying out such methods are also provided.

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Номер записи: 79
09-01-2014 дата публикации

Administration of Enzyme and Prebiotic Combinations that Enhance Probiotic Growth and Efficacy

Номер: US20140010788A1
Автор: Randolph S. Porubcan, Sonja Lea Yonak
Принадлежит: MASTER SUPPLEMENTS Inc

This disclosure relates to enhancing growth and/or activity of lactobacilli using a prebiotic formulation which includes iso-malto oligosaccharides and α-galactosidase; and to enhancing growth and/or activity of bifidobacteria using a prebiotic formulation which includes iso-malto oligosaccharides and β-glucanase. Other combinations of fibers and enzymes are described below which also stimulate growth and activity of lactobacilli or bifidobacteria. These combinations of enzymes and prebiotics can be taken separately or added to foods, including desserts.

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Номер записи: 80
09-01-2014 дата публикации

Bioactive Peptides and Proteins Containing Bioactive Peptides, their Uses and Processes for Making the Same

Номер: US20140011742A1
Автор: Ahmed I. Gomaa, Ashraf A. Ismail, Jacqueline Sedman
Принадлежит: McGill University

A process for treating a protein before hydrolytic digestion, the process comprising exposing the protein to at least one cycle of microwave irradiation to produce a microwave treated protein containing one or more bioactive peptides. Further hydrolyzing the microwave treated protein to release at least one of the one or more bioactive peptides. A pharmaceutical composition, supplement and food product including the microwave treated protein or the one or more released bioactive peptides.

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Номер записи: 81
06-02-2014 дата публикации

Reducing agent from microorganism belonging to genus bacillus and application for same

Номер: US20140037791A1
Автор: Keita Okuda, Shotaro Yamaguchi
Принадлежит: Amano Enzyme Inc

The present invention is intended to provide a reducing agent effective for color development of meat and uses therefor. The present invention provides a reducing agent containing a heme reductase derived from a microorganism belonging to the genus Bacillus . Preferably, crushed bacterial cells of Bacillus subtilis, Bacillus amyloliquefaciens, Bacillus natto, Bacillus thuringiensis , or Bacillus mycoides are used.

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Номер записи: 82
13-02-2014 дата публикации

Polypeptides Having Isoamylase Activity and Polynucleotides Encoding Same

Номер: US20140045223A1
Автор: Barrie Edmund Norman, Carsten Sjoeholm, Tine Hoff
Принадлежит: Novozymes AS

The present invention relates to isolated polypeptides having isoamylase activity derived from Dyella japonica and isolated polynucleotides encoding the polypeptides. The invention also relates to nucleic acid constructs, vectors, and host cells comprising the polynucleotides as well as methods of producing and using the polypeptides. The invention also relates to the use of said polypeptide having isoamylase activity for producing glucose syrup, fructose syrup, maltose syrup or maltitol.

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Номер записи: 83
20-02-2014 дата публикации

Griddle having attached warming plate

Номер: US20140050834A1
Автор: Michael R. Berge, Russell W. Hall
Принадлежит: National Presto Industries Inc

A countertop griddle and related methods of cooking food with a countertop griddle including a warming tray. The warming tray can be rotatably attached to the countertop griddle such that the warming tray can be rotatably pivoted from a covering disposition to an intermediary disposition to an open disposition. When in the covering disposition, the warming tray can serve to protect a user from exposure to grease spatter and to receive heat conducted from a cooking surface. During cooking, the warming tray can be rotated to the intermediary disposition such that the user can manipulated the food item being prepared. Finally, the warming tray can be rotated to an open disposition defining a serving tray for receiving a cooked food item. The warming tray can be detached from the countertop griddle when the warming tray is positioned in any of the covering, intermediate or open dispositions.

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Номер записи: 84
06-03-2014 дата публикации

Method for preparing dietary supplements

Номер: US20140065245A1
Автор: Pai-Ying Hsu
Принадлежит: Natures Select International Inc

A novel dietary supplement and methods for manufacturing the said dietary supplement are disclosed for promoting healthy cartilages, connective tissues and bones. The dietary supplement of the present invention comprises glucosamine hydrochloride, collagen, and other dietary ingredients. Some ingredients of the dietary supplement of the present invention help to maintain the functions of cartilages, connective tissues and bones. Some ingredients of the dietary supplement of the present invention also exhibit anti-inflammatory properties. Overall, these ingredients of the dietary supplement are beneficial to the health of human and other animals.

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Номер записи: 85
06-01-2022 дата публикации

METHOD AND SYSTEM FOR PROCESSING A MATERIAL BY PRESSURE WAVE

Номер: US20220000153A1
Автор: TRIBELSKY Zamir
Принадлежит: Strauss Group Ltd.

A system for processing a material comprises a reactor having an inlet for receiving a flow of the material and an outlet for releasing processed material from the reactor; an acoustic transducer for producing soundwaves propagating within the reactor and through the material; and one or more strings, placed under tension within the reactor and selected to resonantly vibrate at a predetermined frequency, responsively to the soundwave. 1. A system for processing a material , the system comprising:a reactor having an inlet for receiving a flow of the material and an outlet for releasing processed material from said reactor;a first acoustic transducer and a second acoustic transducer, acoustically coupled from two opposite ends to said reactor for producing soundwaves propagating within said reactor and through the material in opposite directions; anda set of strings, placed under tension within said reactor and selected to resonantly vibrate at a predetermined frequency, responsively to said soundwaves.2. The system of claim 1 , wherein said set of strings are arranged conically to receive soundwaves from said first transducer at an apex of said conical arrangement.3. The system of claim 1 , wherein said set of strings are arranged to form a flat shape.4. The system of claim 1 , wherein said set of strings are arranged to form a shape selected from the group consisting of a parabolic shape claim 1 , an elliptical shape claim 1 , a round shape claim 1 , a triangular shape claim 1 , and a circular shape.5. The system according to claim 1 , wherein at least one of said first and said second transducers is an electromagnetic transducer.6. The system according to claim 1 , wherein each of said first and said second transducers is an electromagnetic transducer.7. The system according to claim 1 , wherein said first transducer is coupled to said reactor by an acoustic horn placed inside said reactor.8. (canceled)9. The system according to claim 1 , wherein said second ...

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Номер записи: 86
06-01-2022 дата публикации

Food products for infants and babies and method of making same

Номер: US20220000165A1
Автор: Kriti Seghal, Meenal Lele
Принадлежит: Lil Mixins LLC

A milk food product is provided that when mixed with baby food and given regularly to a baby will reduce the likelihood of the baby developing a food allergy. The milk food product is produced by taking milk and mixing or whipping the milk with other ingredients such as rice, tapioca, wheat, corn, nut flours, soy flour, or bean flour. The resulting batter is then baked in order to produce a cake-like product. The resulting cake is then dried in order to remove substantially all moisture. The dried cake is then ground or milled into a powder.

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Номер записи: 87
03-01-2019 дата публикации

Method and apparatus for making a tablet of powdered products for espresso beverage extraction

Номер: US20190000105A1
Автор: Bacchi Andrea
Принадлежит: CAFFEMOTIVE S.R.L.

A method of making a tablet for hot espresso beverage extraction includes the steps of grinding a brewable product to obtain a powder having a substantially uniform particle size, dosing a predetermined amount of the ground product powder, moistening the powdered product dose, homogenizing the moistened mixture to obtain a powdered product with a substantially uniform moisture content, forming the powdered product dose to obtain a disk-shaped or prismatic tablet, and supplying an amount of energy to the tablet to obtain a substantially compact and integral item. The step of supplying energy is carried out by irradiating the tablet with an electromagnetic wave beam to overheat and partially bake and/or sinter the particles of the powdered product and impart a relatively compact and self-supporting construction to the finished tablet. The electromagnetic wave irradiation step is carried out at the end of the forming step while continuously compressing the dose. 1. An arrangement for making a powdered product tablet for hot extraction of an espresso beverage using one or more ground brewable products , comprising:a volumetric dosing or forming unit adapted to isolate a product dose of a predetermined amount of a ground product; andan apparatus comprising:a forming unit having a hollow body configured to receive the product dose in moistened conditioned;a compression member associated with the hollow body and configured to compress the product dose collected therein and form a tablet having a desired shape; anda unit supplying energy to the tablet formed within the hollow body, the unit supplying energy comprising an irradiating device that emits a microwave beam,wherein the apparatus further comprises a spindle, vibration mixer, or other homogenizing device configured to stir the ground product and provide an essentially uniform moistened mixture, andwherein the irradiating device comprises a microwave generator connected to an antenna emitting an electromagnetic wave ...

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Номер записи: 88
03-01-2019 дата публикации

Supercooled Beverage Crystallization Slush Device with Illumination

Номер: US20190000108A1
Автор: Shuntich Douglas
Принадлежит:

Methods, processes, apparatus, devices, kits and systems for crystallizing liquid to form slush inside of supercooled to below 32 F closed beverage bottles or cans, beverages in fountain dispensers, desserts, and food items by transmitting ultrasonic signals in short time spans, while allowing for optional illuminating the effects when the supercooled liquid is crystallized into slush. 1. A system for crystallizing liquid to form slush inside of a closed beverage container , comprising:a cooler for supporting at least one closed beverage container that contains a liquid, wherein the cooler cools the liquid inside of the at least one beverage container to a super cooled temperature below approximately 32 F; andan ultrasonic transducer configured to generate an ultrasonic signal into the at least one closed beverage container having the super cooled temperature of below the approximately 32 F, wherein the ultrasonic signal crystallizes the super cooled liquid into a slush inside of the at least one closed beverage container.2. The system of claim 1 , further comprising:a liquid crystallizing device adjacent to the cooler, the liquid crystallizing device having a holder with an upper surface which supports the at least one closed beverage container with the inside liquid having been super cooled to approximately 32 F, wherein the ultrasonic transducer is adjacent to the liquid crystallizing device.3. The system of claim 1 , further comprising:a transmission medium between the ultrasonic transducer and the at least one beverage container, the transmission medium for transmitting the ultrasonic signal to pass from the transducer and adapted to be passed into the liquid inside the at least one beverage container, wherein the transmission medium is selected from water and gel.4. The system of claim 1 , wherein the generated ultrasonic signal has a duration between approximately 0.1 seconds and less than 2 seconds.5. The system of claim 1 , wherein the ultrasonic transducer ...

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Номер записи: 89
03-01-2019 дата публикации

METHOD FOR THE DETOXIFICATION OF GLUTEN PROTEINS FROM CEREAL GRAINS AND USES THEREOF IN MEDICAL FIELD

Номер: US20190000118A1
Автор: Lamacchia Carmela
Принадлежит:

An improved method of detoxifying gluten proteins from cereal grains produces detoxified cereal grains with a reduction of antigenicity of toxic epitopes of gluten proteins by up to a range between 0 and 20 ppm. The detoxified cereal grains can be advantageously used for preparation of of food products (e.g. bakery products, pasta or dairy products) having a manifest preventive and/or therapeutic effect for gut dysbiosis caused by bacterial or viral infective agents or by pathologies with a strong inflammatory or autoimmune component such as celiac disease, ulcerative colitis, Crohn's disease and irritable intestine syndrome. 116-. (canceled)17. A method of producing detoxified cereal grains , comprising:hydrating cereal grains with water up to a humidity degree of the cereal grains between 15% and 18%;treating the hydrated cereal grains by electromagnetic waves for a time and with a power to reach a first temperature of the cereal grains between 60° C. and 70° C.;suspending the electromagnetic waves until the hydrated cereal grains reach a second temperature between 50° C. and 60° C. and a first humidity loss between 14% and 16%;treating the hydrated cereal grains by electromagnetic waves for a time and with a power to reach a third temperature of the hydrated cereal grains between 80° C. and 90° C.;suspending the electromagnetic waves until the hydrated cereal grains reach a fourth temperature between 70° C. and 80° C. and a second humidity loss between 40% and 44%;treating the hydrated cereal grains by electromagnetic waves for a time and with a power to reach a fifth temperature of the hydrated cereal grains between 110° C. and 120° C.;suspending the electromagnetic waves until the hydrated cereal grains reach a sixth temperature between 80° C. and 90° C. and a third humidity loss between 50% and 60%; andcooling the hydrated cereal grains at room temperature to produce the detoxified cereal grains.18. The method of claim 17 , wherein said electromagnetic waves ...

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Номер записи: 90
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 ...

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Номер записи: 91
02-01-2020 дата публикации

MICROWAVE EGG PASTEURIZATION METHOD AND APPARATUS

Номер: US20200000128A1
Автор: Dawlal Pranitha, Rossouw Mathys Johannes
Принадлежит: CSIR

An in-shell egg pasteurization process includes, in a temperature-raising stage (), raising the temperature of yolk of a plurality of in-shell eggs (), simultaneously and at least predominantly by means of microwave radiation, to a pasteurization temperature, the temperature-raising stage () including a plurality of elongate or longitudinally extending microwave cavities that are isolated from one another so that microwaves fed into an elongate or longitudinally extending microwave cavity do not leak into any other elongate or longitudinally extending microwave cavity. The in-shell eggs () are displaced along the lengths of the elongate or longitudinally extending microwave cavities whilst being irradiated with microwaves. In a pasteurization stage (), the raised temperatures of the in-shell eggs () are maintained for a pasteurization time sufficient to pasteurize the in-shell eggs (). 1. An in-shell egg pasteurization process which includesin a temperature-raising stage, raising the temperature of yolk of a plurality of in-shell eggs, simultaneously and at least predominantly by means of microwave radiation, to a pasteurization temperature, the temperature-raising stage including a plurality of elongate or longitudinally extending microwave cavities that are isolated from one another so that microwaves fed into an elongate or longitudinally extending microwave cavity do not leak into any other elongate or longitudinally extending microwave cavity, with the in-shell eggs being displaced along the lengths of the elongate or longitudinally extending microwave cavities whilst being irradiated with microwaves; andin a pasteurization stage, maintaining the raised temperatures of the in-shell eggs for a pasteurization time sufficient to pasteurize the in-shell eggs.2. The process according to claim 1 , wherein the elongate or longitudinally extending microwave cavities are arranged side-by-side claim 1 , with longitudinally extending axes of the elongate or longitudinally ...

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Номер записи: 92
02-01-2020 дата публикации

Recipe-based cooking aid

Номер: US20200000130A1
Автор: Matthias Roeckl
Принадлежит: BSH HAUSGERAETE GMBH

A recipe has a multiplicity of process steps and transition conditions that are respectively associated with the process steps. A method for processing such a recipe includes the following steps: determining a current process step of the recipe and a transition condition that is associated therewith; outputting an item of information depending on the current process step; scanning a parameter the value of which controls the satisfaction of said transition condition; and setting a subsequent process step of the recipe to be the current process step if the transition condition has been satisfied.

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Номер записи: 93
02-01-2020 дата публикации

PROCESSED PORK PRODUCT CONTAINING HIGH CONCENTRATION OF PORK-DERIVED COLLAGEN AND METHOD FOR PREPARING THE SAME

Номер: US20200000132A1
Автор: JEONG Yong Seob, KIM Yoo Taek, LEE Yu Ri
Принадлежит:

Provided is a method for preparing a processed pork snack containing a high concentration of pork-derived collagen by a process, including the following steps: step (1) of washing and cutting of raw material pork); step (2) of pork boiling; step (3) of pork cooling and fat removal; step (4) of cutting according to size, water removal, cutting and preservative addition; step (5) of natural drying, drying at 18 to 30° C.; step (6) of baking at low-temperature drying in an oven; step (7) of boiling; step (8) of natural drying; step (9) of heating and puffing at instantaneous high temperature under pressure; and step (10) of treating the puffed collagen with a carrier such as a sweetener or a preservative. 3. The method of claim 2 , wherein the boiling of pork in step (2) comprises removing fat by dipping the pork segments in a boiling water at 100° C. for 2-3 hours or boiling the pork segments at 100° C. for 2-3 hours.4. The method of claim 2 , wherein the ginger powder in step (2) is added in an amount of 5 wt % based on the weight of the pork.5. The method of claim 2 , wherein the natural drying of the pork segments in step (5) is performed at a temperature of 18 to 30° C. in a place having good ventilation.6. The method of claim 2 , wherein the low temperature of the rotisserie oven in step (6) is 96 to 98° C. claim 2 , and the baking is performed by heating for 10-12 hours.7. The method of claim 2 , wherein the swelling in step (7) is performed in water at 50° C. for 20-40 minutes claim 2 , and the boiling in step (7) is performed at 100° C. for 30-40 minutes to remove fat.8. The method of claim 2 , wherein the natural drying in step (8) is performed at room temperature for 6-12 hours.9. The method of claim 2 , wherein the puffing in step (9) is performed at a temperature of 180 to 225° C. under a pressure of 1.5-3 kgf for 9-11 seconds.10. A processed pork product composition containing a high concentration of pork-derived collagen claim 2 , the composition ...

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Номер записи: 94
04-01-2018 дата публикации

Method and Compositions for Reducing Immunorecognition of Dietary Protein

Номер: US20180000102A1
Автор: JACKSON Matthew, JEWELL Dennis, Liu Yanrong
Принадлежит: Hill's Pet Nutrition, Inc.

The present disclosure is directed to a method for reducing immunoreactivity of a food including (a) incubating a food that contains at least one protein with a cross-linking enzyme to form a food that includes at least one cross-linked protein; and (b) fermenting the food including the at least one cross-linked protein with a microorganism to form a modified food including a hydrolysate of the at least one cross-linked protein, wherein (a) is performed before (b) and wherein a level of immunoreactivity of the modified food is less than a level of immunoreactivity of an unmodified food including at least one protein. Modified foods obtained from the present method are also provided. 1. A method for reducing immunoreactivity of a food comprising:(a) incubating a food comprising at least one protein with a cross-linking enzyme to form a food comprising at least one cross-linked protein; and(b) fermenting the food comprising the at least one cross-linked protein with a microorganism to form a modified food comprising a hydrolysate of the at least one cross-linked protein,wherein is performed before (b) andwherein a level of immunoreactivity of the modified food is less than a level of immunoreactivity of an unmodified food comprising the at least one protein.2. The method of claim 1 , wherein the method further comprises determining the level of immunoreactivity of the modified food.3. The method of claim 1 , wherein the level of immunoreactivity of the modified food is less than a level of immunoreactivity of a food simultaneously fermented with a microorganism and incubated with a cross-linking enzyme.4. The method of claim 2 , wherein determining the level of immunoreactivity of the modified food comprises:determining the level of immunoreactivity using a polyclonal antibody.5. The method of claim 2 , wherein determining the level of immunoreactivity of the modified food comprises:determining the level of immunoreactivity using a monoclonal antibody.6. The method of ...

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Номер записи: 95
05-01-2017 дата публикации

COLORANT COMPOSITIONS AND METHODS OF USE THEREOF

Номер: US20170000169A1
Автор: Collins Thomas M., Giusti Maria Monica, Robbins Rebecca J., Sigurdson Gregory
Принадлежит:

Natural blue colorant compositions and methods of use thereof are provided. The colorant compositions include at least one acylated anthocyanin, such as a diacylated anthocyanin. The colorant composition can further include a buffer solution having a pH from about 6.0 to about 8.0 and a metal ion or salt form thereof. The colorant compositions can be derived from a natural product and provide a stable, blue colorant that can be used in food products. 1. A natural blue colorant composition , comprising:a) a fraction of a natural juice or extract comprising at least one acylated anthocyanin;b) a buffer solution, wherein the buffer solution has a pH of from about 6.0 to about 8.0; andc) a metal ion or salt thereof.2. The natural blue colorant composition of claim 1 , wherein the acylated anthocyanin comprises at least one diacylated anthocyanin.4. The natural blue colorant composition of claim 1 , wherein the metal ion is a trivalent metal ion.5. The natural blue colorant composition of claim 4 , wherein the trivalent metal ion is selected from the group consisting of a Fe claim 4 , Al claim 4 , Ga claim 4 , and combinations thereof.6. The natural blue colorant composition of claim 4 , wherein the trivalent metal ion is Fe claim 4 , Al claim 4 , or a combination thereof.7. The natural blue colorant composition of claim 1 , wherein the pH is from about 7.0 to about 8.0.8. The natural blue colorant composition of claim 1 , wherein the acylated anthocyanin has a concentration of from about 1 μM to about 200 μM.9. The natural blue colorant composition of claim 8 , wherein the metal ion or salt thereof has a concentration of less than about 10 times the concentration of the acylated anthocyanin.10. The natural blue colorant composition of claim 9 , wherein the metal ion or salt thereof has a concentration of less than or equal to the concentration of the acylated anthocyanin.11. The natural blue colorant composition of claim 10 , wherein the metal ion or salt thereof has a ...

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Номер записи: 96
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 ...

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Номер записи: 97
07-01-2021 дата публикации

SPREAD TYPE PROCESSED FOODS USING FOIE GRAS AND CHICKEN BREASTS, COMPOSITION THEREOF AND METHOD FOR MANUFACTURING THE SAME

Номер: US20210000148A1
Автор: SHIN Dong-Wook
Принадлежит:

The present invention provides a spread type processed food using foie gras (duck liver, goose liver) and chicken breasts, a composition thereof and a method for manufacturing the same, and more particularly, a spread type processed food using foie gras and chicken breasts, which is manufactured using foie gras and chicken breasts in a spread form such as butter or jam that can be simply spread on a preferred food such as bread and easily eaten, wherein fishy smell and peculiar smell (odor) of foie gras are effectively removed to allow people of all ages and both sexes to easily eat without repulsion, and the processed food is rich in protein and contains diverse vitamins to promote brain development of growing children and protect various diseases, thereby planning promotion of public health, as well as a composition thereof and a method for manufacturing the same. 1. A method for manufacturing a spread type processed food using a duck liver and chicken breasts , comprising:(a) washing a loaf of duck liver with running water to remove secretions;(b) dicing the loaf of duck liver into a uniform size;(c) salt-seasoning the diced duck liver with a marinade prepared by mixing 5 g of garlic and 20 ml of Korean wine, ‘soju’, for 50 to 80 minutes to primarily remove liver smell;(d) vacuum packing raw chicken breasts and cooking the same in sous vide mode at 50 to 80° C. for 20 to 50 minutes;(e) washing the marinated duck liver with clean water, pouring 50 ml of soju to the marinated duck liver, and then, cooking the same in Flambee method a temperature of 78 to 110° C. for 5 to 10 minutes in order to secondarily remove the liver smell; and(f) introducing 9 to 14 wt. % of the Flambee-cooked duck liver, 38 to 50 wt. % of the sous vide-cooked chicken breasts, 10 to 14 wt. % of butter, 17 to 23 wt. % of whipped cream, 1.3 to 1.6 wt. % of brandy, 5 to 7 wt. % of cassava powders, additives and purified water into a blender, followed by finely grinding the mixture so as to ...

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Номер записи: 98
02-01-2020 дата публикации

METHOD FOR OPERATING A COOKING DEVICE AND ASSEMBLY FOR CARRYING OUT THE METHOD

Номер: US20200000264A1
Автор: DEIS Jérôme, LINGENHEIL Markus
Принадлежит:

Described is a method for operating a cooking appliance which has a cooking vessel to which a weight measuring system is assigned, wherein the weight of a substance introduced into the cooking vessel is determined via a weight difference determination and wherein the determined weight is used as a parameter for a safety function and/or a cooking process optimization, wherein the cooking process optimization comprises at least a time optimization, with the result that the duration of the cooking process is adapted to the weight of the introduced substance. Furthermore, an assembly is described. 1: A method for operating a cooking appliance which has a cooking vessel to which a weight measuring system is assigned , wherein a weight of a substance introduced into the cooking vessel is determined via a weight difference determination and wherein the determined weight is used as a parameter for a safety function and/or a cooking process optimization , wherein the cooking process optimization comprises at least a time optimization , with the result that a duration of the cooking process is adapted to the weight of the introduced substance.2: The method according to claim 1 , wherein the substance is water claim 1 , oil or food to be cooked.3: The method according to claim 1 , wherein the determined weight of the introduced substance is displayed.4: The method according to claim 1 , wherein a quantity of the introduced substance is determined claim 1 , with the result that a portioning of the food to be cooked is simplified.5: The method according to claim 1 , wherein the determined weight of the introduced substance is used for an automated cooking process optimization.6: The method according to claim 1 , wherein the determined weight of the substance is used for a heating temperature optimization of the cooking process.7: The method according to claim 1 , wherein a distribution of the substance in the cooking vessel is determined claim 1 , with a result that heating ...

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Номер записи: 99
05-01-2017 дата публикации

MULTI-SECTIONAL COOKER

Номер: US20170000281A1
Автор: Vahid Javid
Принадлежит:

A process of using a cooking system comprising several inner containers, wherein a set of cooking parameters for each inner container is independently selectable, for the automatic and simultaneous preparation of different style, recipe or taste of food in each of the plurality of the inner containers. 1. A method of simultaneously cooking different style , recipe or taste of food , using a cooking system comprising a cooker having a single cooking housing being defined by an exterior bottom surface , exterior side walls , an upper surface , an interior bottom surface , and interior side walls , wherein there is a gap between the exterior side walls and the interior side walls , and wherein the interior bottom surface and the interior side walls define a single interior cavity having a first volume , a large inner container for receiving and cooking food having a second volume substantially equal with the first volume of the single interior cavity , the large inner container being configured for insertion into the single interior cavity when a user wants to cook a large quantity of a single style , recipe or taste of food , a plurality of inner container sets comprising a set of two inner containers and a set of three inner containers , each set of the plurality of inner container sets having a total volume substantially equal with the second volume of the large inner container and being configured to operationally replace the large inner container into the single interior cavity of the single cooking housing when the user wants to simultaneously cook a number of styles , recipes or tastes of food equal with the number of inner containers in each set , wherein , when a set of inner containers is operated , a set of cooking parameters for each inner container is independently selectable , thus , permitting the automatic and simultaneous preparation of different style , recipe or taste of food in each of the inner containers in the set , the method comprising in any ...

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Номер записи: 100