НЕФЕРМЕНТИРОВАННЫЕ КОМПОЗИЦИИ, ВКЛЮЧАЮЩИЕ ФРАКЦИЮ НА ОСНОВЕ ЗЛАКОВ И ПРОБИОТИК, И ИХ ПРИМЕНЕНИЕ

Группа изобретений относится к вариантам композиции, способной увеличивать образование масляной кислоты в толстом кишечнике. Предложена неферментированная композиция, включающая по меньшей мере один злак и по меньшей мере один изолированный пробиотический штамм Lactobacillus rhamnosus. В качестве злака используют ячмень в количестве от 40 вес.% указанной композиции. Предложена также сухая неферментированная композиция, в которой в качестве злака содержится ячмень в виде пивной дробины, а по меньшей мере один изолированный штамм Lactobacillus присутствует в количестве, достаточном для обеспечения 10-10КОЕ/день, предпочтительно 10-10КОЕ/день, более предпочтительно 10-10КОЕ/день. Группа изобретений обеспечивает сохранение здоровой слизистой оболочки кишечника, а также усиленную барьерную функцию слизистой оболочки кишечника. 2 н. и 16 з.п. ф-лы, 1 ил., 7 табл.

ИНКАПСУЛИРОВАНИЕ ЛЕГКО ОКИСЛЯЕМЫХ КОМПОНЕНТОВ

Изобретение относится к пищевой промышленности. Компонент масляного инкапсулянта, содержащий активный, чувствительный к нагреванию инкапсулянт, растворенный и/или диспергированный в масле, смешивают с водным компонентом и пленкообразующим компонентом, таким как белок, с получением эмульсии. Эмульсию смешивают с материалом матрицы для получения формуемой смеси или теста. Кислотный антиоксидант для предотвращения окисления легко окисляемого, чувствительного инкапсулянта и пластификатор, растворяющий кислотный антиоксидант, включают в материал матрицы, который инкапсулирует покрытые пленкой капли масла, содержащие легко окисляемый компонент. Пластификатор, такой как глицерин, обеспечивает кислотному антиоксиданту материала матрицы гранул мобильность для реагирования с атмосферным кислородом и неприятно пахнущими аминами. Изобретение обеспечивает получение стабильных при длительном хранении дискретных твердых гранул, содержащих инкапсулированный, чувствительный к нагреванию или легко окисляемый ...

РИФЛЕНЫЙ ПИЩЕВОЙ ПРОДУКТ С БОЛЬШИМ РАЗМАХОМ ГРЕБНЕЙ И СПОСОБ ЕГО ИЗГОТОВЛЕНИЯ

Рифленый пищевой продукт имеет первую сторону и вторую сторону. Первая сторона содержит первую рифленую структуру, а вторая сторона содержит вторую рифленую структуру. Первая и вторая рифленые структуры содержат множество гребней. Вторая рифленая структура преимущественно идентична первой рифленой структуре и преимущественно совпадает по фазе с первой рифленой структурой. Пищевой продукт имеет общую толщину с диапазоном от 5,84 до 11,94 мм и множество гребней с преимущественно равными размахами в диапазоне от 3,17 до 7,11 мм, а показатель дегидратации составляет менее 1,7. В одном из вариантов пищевой продукт имеет нормализованный момент инерции площади между 20×10и 160×10м. В другом варианте изобретения пищевой продукт имеет соотношение твердости при испытании под углами 90° и 0° по меньшей мере 2,78. В третьем варианте пищевой продукт имеет соотношение рассыпчатости при испытании под углами 90° и 0° по меньшей мере 3,14. Изобретение позволяет получить хрустящий продукт с насыщенным вкусом ...

ОВОЩНЫЕ И ФРУКТОВО-ОВОЩНЫЕ ПАСТИЛКИ, СПОСОБ ИХ ИЗГОТОВЛЕНИЯ И ПОТРЕБЛЕНИЯ (ВАРИАНТЫ)

Группа изобретений имеет отношение к гомогенным композициям в виде пластичной массы. В частности, относится к композициям на основе овощей в виде овощной или овощной/фруктовой пастилок. В основном варианте осуществления предоставляются продукты питания, включающие 75 мас.% одного овоща, при этом продукт представляет собой гомогенную пластичную массу, имеющую водную активность в пределах примерно от 0,3 до 1,0. В другом варианте продукты питания включают 15 мас.% одного овоща и 40 мас.% одного фрукта, при этом продукт представляет собой гомогенную пластичную массу, имеющую водную активность в пределах примерно от 0,3 до 1,0. В изобретении также обеспечены способы изготовления и применения данных продуктов питания. 6 н. и 17 з.п. ф-лы.

ЗЕРНОВЫЕ ПРОДУКТЫ ДЛИТЕЛЬНОГО ХРАНЕНИЯ С ВЫСОКИМ СОДЕРЖАНИЕМ ВЛАГИ

FIELD: agriculture. ^ SUBSTANCE: according to the invention, cereal product can contain grain component, hydrolysed outmeal, acid-stable milk protein component and total water at the ratio at least 45% from the total weight of cereal product. ^ EFFECT: high moisture content and long-term storage. ^ 24 cl, 8 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) 2 354 139 (13) C2 (51) МПК ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ, ПАТЕНТАМ И ТОВАРНЫМ ЗНАКАМ (12) ОПИСАНИЕ A23L A23L A23L A21D A21D A23L A23L 1/00 (2006.01) 1/164 (2006.01) 1/03 (2006.01) 6/00 (2006.01) 8/04 (2006.01) 1/0524 (2006.01) 1/0526 (2006.01) ИЗОБРЕТЕНИЯ К ПАТЕНТУ (30) Конвенционный приоритет: 07.11.2005 US 11/268,904 (73) Патентообладатель(и): ДЗЕ КВАКЕР ОУТС КОМПАНИ (US) (43) Дата публикации заявки: 20.05.2008 2 3 5 4 1 3 9 (45) Опубликовано: 10.05.2009 Бюл. № 13 (54) ЗЕРНОВЫЕ ПРОДУКТЫ ДЛИТЕЛЬНОГО ХРАНЕНИЯ С ВЫСОКИМ СОДЕРЖАНИЕМ ВЛАГИ компонент и общую воду, содержание которой составляет, по меньшей мере, 45% от общего веса зернового продукта. Такой зерновой продукт имеет высокое содержание влаги и в то же время может длительно храниться. 4 н. и 20 з.п. ф-лы. R U 2 3 5 4 1 3 9 Адрес для переписки: 129090, Москва, ул. Б.Спасская, 25, стр.3, ООО "Юридическая фирма Городисский и Партнеры", пат.пов. С.А.Дорофееву Ñòðàíèöà: 1 ru C 2 C 2 (56) Список документов, цитированных в отчете о поиске: US 6103283 А, 15.08.2000. US 5525366 А, 11.06.1996. US 5846584 А, 08.12.1998. US 6403132 В1, 11.06.2002. US 6746707 В1, 08.06.2004. RU 2004130447 А, 27.05.2005. (57) Реферат: Изобретение относится к готовым к употреблению зерновым пищевым продуктам. Зерновой продукт по изобретению может содержать зерновой компонент, гидролизованную овсяную муку, кислотостабильный молочно-белковый R U (24) Дата начала отсчета срока действия патента: 03.11.2006 (72) Автор(ы): ФОСТЕР Дэвид (US), ПАТТЕРСОН Патрик (US), ТРУ Кристофер (US) (21), (22) Заявка: 2006139016/13, 03.11.2006 RUSSIAN FEDERATION (19) RU (11) 2 354 139 (13) C2 (51) Int. ...

СПОСОБ УМЕНЬШЕНИЯ ОБРАЗОВАНИЯ АКРИЛАМИДА В ТЕРМИЧЕСКИ ОБРАБОТАННЫХ ПИЩЕВЫХ ПРОДУКТАХ

Технологический процесс и устройство для способа уменьшения количества акриламида в термически обработанных пищевых продуктах. Способ основан на манипулировании различными единичными операциями, используемыми при изготовлении пищевых продуктов, в частности единичными операциями промывания и кулинарной обработки. Например, единичную операцию промывания можно модифицировать таким образом, чтобы создать шаг контактирования с увеличенным временем и температурой, а также добавляя такие компоненты, как хлорид кальция и L-цистеин, к водному раствору, используемому при контактировании. Единичную операцию кулинарной обработки можно модифицировать, разделив ее, по крайней мере, на первый высокотемпературный шаг нагревания и второй низкотемпературный шаг нагревания с целью не допустить возникновения условий с высокой температурой/низкой влажностью, наиболее благоприятных для акриламида. Таким образом, изобретение позволяет уменьшить образование акриламида в термически обработанных пищевых продуктах ...

СПОСОБ ПРИГОТОВЛЕНИЯ ЗАКУСОЧНОГО ПИЩЕВОГО ПРОДУКТА ДЛЯ ЗДОРОВОГО ПИТАНИЯ

FIELD: food industry. SUBSTANCE: invention relates to food industry. According to the proposed method, preliminary thermal conditioning of multiple food dough-containing slices is performed before the product moulding into a dough-containing slice; moisture content is conditioned to less than nearly 20% in a microwave oven by way of explosive dehydration. By way of explosive dehydration one ensures imitation of the dehydration profile of the corresponding product fried in a non oil medium. Additionally a food slice is proposed. EFFECT: invention allows to produce a slice product with low fat content, ready for consumption, having a texture and a taste usually associated with fried snack products. 24 cl, 10 dwg, 3 tbl, 4 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) 2 462 047 (13) C2 (51) МПК A23L 1/164 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (21)(22) Заявка: 2010134170/13, 09.01.2009 (24) Дата начала отсчета срока действия патента: 09.01.2009 (43) Дата публикации заявки: 27.02.2012 Бюл. № 6 (56) Список документов, цитированных в отчете о поиске: WO 03/024242 А1, 27.03.2003. RU 2238652 С2, 24.10.2004. WO 98/57554 А1, 23.12.1998. RU 97107630 А, 20.04.1999. (73) Патентообладатель(и): Фрито-Лей Трейдинг Компани ГмбХ (CH) 2 4 6 2 0 4 7 R U (86) Заявка PCT: US 2009/030618 (09.01.2009) C 2 C 2 (85) Дата начала рассмотрения заявки PCT на национальной фазе: 18.08.2010 (87) Публикация заявки РСТ: WO 2009/091674 (23.07.2009) Адрес для переписки: 127006, Москва, ул. Долгоруковская, 7, Садовая Плаза, 11 этаж, фирма "Бейкер и Макензи", патентному поверенному Ю.А. Пыльневу, рег.№ 1180 (54) СПОСОБ ПРИГОТОВЛЕНИЯ ЗАКУСОЧНОГО ПИЩЕВОГО ПРОДУКТА ДЛЯ ЗДОРОВОГО ПИТАНИЯ (57) Реферат: Изобретение относится к пищевой промышленности. Согласно предложенному способу термическое предварительное кондиционирование множества пищевых ломтиков, содержащих тесто, выполняют до того, как продукт сформирован в ломтик, содержащий тесто, и взрывной ...

ФРУКТОСОДЕРЖАЩИЕ ЗАКУСОЧНЫЕ ПИЩЕВЫЕ ПРОДУКТЫ И ИХ ИЗГОТОВЛЕНИЕ

FIELD: food industry. SUBSTANCE: invention refers to food industry. The method for fruit-containing snack production is proposed; it implies usage of at least one fruit-containing substance containing solid matter of whole fruits and at least one binder chosen from the group including cereal, starch, nuts, seeds, eggs, soya, beans and milk product, mixing of the said components, formation of mixture 1-4 mm thick and heat treatment of the mixture in regulated vacuum media under the pressure of less than 1 bar. EFFECT: invention provides for the production of a fruit-based snack in which crispy texture without sticky flavour is combined and ability to melt in one's mouth is ensured. 42 cl, 9 dwg, 2 tbl, 14 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 611 148 C1 (51) МПК A23L 7/13 (2016.01) A23L 19/00 (2016.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ФОРМУЛА (21)(22) Заявка: ИЗОБРЕТЕНИЯ К ПАТЕНТУ РОССИЙСКОЙ ФЕДЕРАЦИИ 2015132203, 28.01.2014 (24) Дата начала отсчета срока действия патента: 28.01.2014 Дата регистрации: Приоритет(ы): (30) Конвенционный приоритет: (73) Патентообладатель(и): Фрито-Лэй Трейдинг Компани ГмбХ (CH) 31.01.2013 GB 1301682.9 (85) Дата начала рассмотрения заявки PCT на национальной фазе: 31.08.2015 2012211 C1, 15.05.1994. EP 0000316145 A, 17.05.1989. RU 2492694 C2, 20.09.2013. (86) Заявка PCT: EP 2014/051639 (28.01.2014) (87) Публикация заявки PCT: 2 6 1 1 1 4 8 R U Адрес для переписки: 125047, Москва, ул. Лесная, 9, Белые Сады, 10 этаж, фирма "Бейкер и Макензи", пат. пов. Пыльневу Ю.А. (54) ФРУКТОСОДЕРЖАЩИЕ ЗАКУСОЧНЫЕ ПИЩЕВЫЕ ПРОДУКТЫ И ИХ ИЗГОТОВЛЕНИЕ (57) Формула изобретения 1. Способ изготовления фруктосодержащего закусочного пищевого продукта, содержащий стадии: а) использования по меньшей мере одного фруктосодержащего вещества, содержащего твердое вещество цельных фруктов; б) использования по меньшей мере одного связующего вещества, выбранного из группы, включающей злак, крахмал, орехи, зерна, яйца, сою, бобы и молочный ...

ЗЕРНОВОЙ ПРОДУКТ С УВЕЛИЧЕННЫМ СОДЕРЖАНИЕМ ОБЩЕГО БЕЛКА ПОВЫШЕННОЙ БИОЛОГИЧЕСКОЙ ЦЕННОСТИ

Изобретение относится к пищевой промышленности. Предложенную зерновую крупяную смесь готовят из 30 мас.% нутовой крупы, 20 мас.% овсяной крупы, 15 мас.% ячменной крупы, 15 мас.% пшеничной крупы и 20 мас.% ржаной крупы, или из 30 мас.% нутовой крупы, 30 мас.% овсяной крупы, 20 мас.% ячменной крупы и 20 мас.% ржаной крупы, или из 30 мас.% нутовой крупы, 15 мас.% овсяной крупы, 15 мас.% ячменной крупы, 15 мас.% пшеничной крупы, 15 мас.% ржаной крупы и 10 мас.% гречневой крупы. Изобретение направлено на повышение общего и конвертируемого белка зернового продукта при снижении избыточного белка, повышение содержания пищевых волокон при сохранении высоких органолептических свойств и без увеличения времени варки в сравнении с традиционными крупами. 4 табл., 13 пр.

ПИТАТЕЛЬНЫЕ ПРОДУКТЫ "НА ОДИН УКУС" С НАЧИНКОЙ И СПОСОБЫ ИХ ПРИМЕНЕНИЯ

FIELD: food industry.SUBSTANCE: invention relates to "bite-sized" nutritional products and such products usage methods. One proposes a "bite-sized" carbohydrate-based product including a thick mass section containing a carbohydrate source having the ratio of glucogenic to fruitogenic carbohydrates equal to from nearly 1.5 to nearly 2.5 with at least 60% of the product energy content, provided for by such carbohydrates source, and a filling encapsulated into a shell of the thick mass section where sodium is contained in an amount of nearly 200 mg - nearly 400 mg per 100 g of the product and where the filling is in the form chosen from the group consisting of powder, paste, puree, jelly, cream, liquid or semi-liquid condition and their combinations. The invention provides for a "bite-sized" nutritional product containing thick mass on a protein or carbohydrate base containing a semi-liquid filling. The semi-liquid filling may be represented, for instance, by jelly, jam or puree containing fruit, peanut butter, chocolate etc. The nutritional products may additionally include coatings containing tasty and nutritional components such as chocolate, fruit pieces, crispy grain components, nuts and other similar components. Such "bite-sized" products may be specially developed and provided to an athlete for individual provision with proteins and carbohydrates with dosage regulation.EFFECT: additionally, such "bite-sized" nutritional products may be specially intended for people as a snack with perfect taste properties and those beneficial for health.14 cl, 7 dwg, 4 tbl, 4 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 554 401 C1 (51) МПК A23G 3/42 (2006.01) A23L 1/09 (2006.01) A23L 1/29 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ (21)(22) Заявка: ИЗОБРЕТЕНИЯ К ПАТЕНТУ 2013154086/13, 03.05.2012 (24) Дата начала отсчета срока действия патента: 03.05.2012 (72) Автор(ы): РУА Мари Жеоржина (FR), ТОННЕЙ Ив ...

Установка и способ получения хлопьевидных зерновых продуктов без применения плющильного станка

СПОСОБ ПРИГОТОВЛЕНИЯ ЗАКУСОЧНОГО ПИЩЕВОГО ПРОДУКТА ДЛЯ ЗДОРОВОГО ПИТАНИЯ

... 1. Способ приготовления устойчивых при хранении пищевых ломтиков, включающий этапы: ! а) термического предварительного кондиционирования множества пищевых ломтиков, при этом указанные пищевые ломтики включают тесто, и дополнительно, в котором указанное термическое предварительное кондиционирование продукта выполняют до того, как указанный продукт формируют в ломтик, включающий тесто; и ! б) взрывной дегидратации указанных пищевых ломтиков посредством микроволновой печи до содержания влаги менее чем около 20%. ! 2. Способ по п.1, в котором указное тесто включает картофель и по крайней мере один другой овощ. ! 3. Способ по п.1, в котором указанное тесто перед термическим предварительным кондиционированием включает от 65 мас.% до 85 мас.% воды. ! 4. Способ по п.2, в котором указанное тесто перед термическим предварительным кондиционированием включает от 70 мас.% до 80 мас.% воды. ! 5. Способ по п.1, в котором дегидратацию на этапе б) осуществляют в конвейерной микроволновой печи с равномерно ...

ГОТОВЫЙ К УПОТРЕБЛЕНИЮ ПРОДУКТ И СПОСОБ ЕГО ПРОИЗВОДСТВА

... 1. Готовый к употреблению зерновой продукт, представляющий собой:совокупность хлопьев, содержащих хлебные зерновые в количестве от 18 до 66 вес.%, зернобобовые в количестве от 10 до 50 вес.%, белковый изолят в количестве от 6 до 13 вес.% и технологические добавки в количестве от 3 до 9 вес.% от общего веса указанных хлопьев.2. Зерновой продукт по п.1, в котором белковый изолят выбран из группы, состоящей из горохового изолята, изолята соевого белка, изолята глютена, изолята молочного белка и их смесей.3. Зерновой продукт по п.2, в котором указанный белковый изолят представляет собой гороховый изолят, присутствующий в количестве от 6 до 13 вес.%.4. Зерновой продукт по п.1, содержащий от 35 до 66 вес.% указанных одного или более хлебных зерновых.5. Зерновой продукт по п.1, содержащий от 2 до 8 вес.% цельнозерновых хлебных злаков (зерновых).6. Зерновой продукт по п.1, содержащий от 5 до 22 вес.% зернобобовых.7. Зерновой продукт по п.1, в котором технологическая добавка представляет собой аравийскую ...

СПОСОБ ИЗГОТОВЛЕНИЯ ПИТАТЕЛЬНЫХ ПРОДУКТОВ НА ОСНОВЕ БОБОВ

1. Способ изготовления теста из цельных сырых бобов, включающий этапы:a) кулинарной обработки под давлением множества цельных, необработанных бобов, где указанные бобы имеют нативное содержание белка от 19% до 45% на массу сухого вещества;b) перемалывания указанных бобов, где указанные обработанные молотые бобы имеют содержание влаги от 42% до 49% при кулинарной обработке под давлением в течение 10 мин;c) смешивания указанных бобов с другими сухими ингредиентами; иd) гидратации указанных бобов и сухих ингредиентов до получения теста, где указанное тесто содержит по меньшей мере 45% из указанных бобов.2. Способ по п.1, дополнительно включающий этап:e) кулинарной обработки сформированного теста с получением закусочного продукта на основе бобов.3. Способ по п.1, дополнительно включающий этап обработки бобов обезвоживанием при низком термическом стрессе при температурах ниже 160°F перед указанным этапом перемалывания.4. Способ по п.3, в котором указанное обезвоживание при низком термическом стрессе включает центрифугирование.5. Способ по п.3, в котором указанное обезвоживание при низком термическом стрессе включает микроволновую сушку.6. Способ по п.1, в котором указанные сухие ингредиенты выбраны из одного или нескольких ингредиентов из группы, состоящей из кукурузы, крахмала, овса и мякоти апельсинового сока.7. Способ по п.1, в котором указанными бобами являются соевые бобы.8. Способ по п.1, в котором указанными бобами является нут.9. Способ по п.1, в котором указанные сухие ингредиенты содержат белковый ингредиент.10. Способ по п.4, в котором указанный этап кулинарной обработки включает жарку.11. Способ по п.4, в котором указанный этап ку� РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2012 148 392 A (51) МПК A23L 1/20 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ЗАЯВКА НА ИЗОБРЕТЕНИЕ (21)(22) Заявка: 2012148392/13, 20.04.2011 (71) Заявитель(и): Фрито-Лэй Норт Америка, Инк. (US) Приоритет(ы): (30) Конвенционный приоритет: 20.04.2010 US 12/763,278 (85) ...

УГЛЕВОДНЫЙ БАТОНЧИК

... 1. Углеводный батончик, содержащий углеводную фракцию, содержащую глюкозу и фруктозу в соотношении, величина которого находится в диапазоне от 3:1 до 1:1. ! 2. Углеводный батончик по п.1, отличающийся тем, что углеводная фракция батончика содержит по меньшей мере 30% глюкозы и фруктозы, предпочтительно 50% глюкозы и фруктозы, более предпочтительно по меньшей мере 85% глюкозы и фруктозы. ! 3. Углеводный батончик по п.1 или 2, отличающийся тем, что углеводная фракция батончика обеспечивает по меньшей мере 50%, предпочтительно по меньшей мере 70% энергии батончика. ! 4. Углеводный батончик по п.1 или 2, отличающийся тем, что углеводная фракция батончика содержит декстрозу и/или мальтодекстрины. ! 5. Углеводный батончик по п.1 или 2, отличающийся тем, что он содержит менее 40 г белка в 100 г батончика и/или менее 20 г жира в 100 г батончика. ! 6. Углеводный батончик по п.1 или 2, отличающийся тем, что он, кроме того, содержит витамины, такие как витамин C, витамин E, витамин B12, ниацин, фолиевую ...

СПОСОБ ПОЛУЧЕНИЯ ПРОДУКТА ИЗ ДРОБЛЕНОГО ЦЕЛЬНОЗЕРНОВОГО РИСА

... 1. Способ получения продукта из дробленого цельнозернового риса, включающий:- объединение воды и компонента из цельнозернового риса, при этом компонент из цельнозернового риса содержит, по меньшей мере, около 75% по массе риса в виде сырого цельнозернового риса;- варку компонента из цельнозернового риса и воды с образованием прошедшего варку материала из цельнозернового риса;- охлаждение прошедшего варку материала из цельнозернового риса;- темперирование прошедшего варку материала из цельнозернового риса в течение от около 0 до около 90 минут с образованием темперированного материала из цельнозернового риса; и- дробление темперированного материала из цельнозернового риса с получением продукта из дробленого цельнозернового риса в виде непрерывных сетеобразных листов.2. Способ по п. 1, в котором стадия варки осуществляется в варочном аппарате при давлении от около 8 до около 22 фунтов на кв. дюйм (изб.).3. Способ по п. 2, в котором стадия варки осуществляется при давлении от около 8 до около ...

DRY CHIP-LIKE SLICES OF FOOD OR LUXURY FOOD AND PROCESS FOR THEIR PRODUCTION

Müsli, insbesondere veganes Müsli, mit Kokosnussmilchpulver zum Anrühren.

Müsli mit Kokosnussmilchpulver zum Anrühren. Umstand des Schutzansprüches ist, dass dem Müsli Kokosnussmilchpulver beigemischt ist und durch Hinzugeben von Wasser ein genussfertiges Müsli mit Kokosmilch entsteht.

STAERKEHALTIGE SNACKPRODUKTE UND VERFAHREN.

Verwendung von hydrolysierten Cellulosederivaten in Snackprodukten.

Snackprodukt auf der Basis von Linsen oder Hülsenfrüchten und Verfahren zu seiner Herstellung

Verfahren und Vorrichtung zur Herstellung von Nahrungsmitteln aus Getreide

Kristalline pulverige Saccharide, ihre Herstellung und Verwendung

Manufacture of snack foods

An apparatus for controlling product flow in the manufacture of snack foods comprises a conveyor 2, a first imaging system 12 adapted to image a first distribution 13 of the food products on the conveyor, and a processor 16 coupled to the imaging system. The processor includes a mapping unit 17 for processing the image and provides the coordinates of the products on the conveyor. A control unit 22 is coupled to the processor, and a pick-and-place unit 30 is connected to and controlled by the control unit. The pick-and-place unit is adapted to move one or more selected products on the conveyor so as to modify the first distribution of products on the conveyor to a second distribution 33 of the food products on the conveyor. Also disclosed is a method of controlling product flow in the manufacture of snack foods.

Food product comprising a suspension of particulate solids in a liquid matrix

Improvements in or relating to the production of a ready-to-eat cereal product or breakfast food from oats

A method of producing a ready-to-eat cereal product from oats comprises forming an aqueous mixture of oatmeal or other edible form of oats and heating preferably below 100 DEG C in the presence of an enzyme, preferably of a type capable of breaking down the starch in the oats into sugar, to form a sweet fluid porridge mixture, heating said mixture preferably above 100 DEG C to form a stiff paste and then subjecting the paste, preferably in finely divided form, to baking oven temperature to dry and bake into a crisp and puffed product. The paste may be subdivided by extrusion in the form of rods or filaments which may be extruded on to a travelling mesh conveyer at a speed exceeding that of the conveyer to cause a wavy or sinous disposition of the rods. The baking process may be effected by causing the conveyer to pass close to or between heating panels which may form part of a tunnel and which emit infra red rays. In an example 9 1/2 lb. flaked oats, 1 1/2 oz. salt, 19 grms. enzyme preparation ...

Enhanced expression

Snack food manufacture

Snack food

A snack food is prepared using a combination of potato and baked bread made from wheat flour. The bread used may be yeast or chemically leavened. The potato may be potato granules or flakes or powder or fresh cooked potato. The two principal ingredients may also be mixed with other texturising and flavouring ingredients. The mixtures are formed into a plastic dough by the addition of water or other wetting ingredients and mixed in conventional dough mixers. The dough is formed in depositors or sheeters and cutters into suitable snack food sized pieces of adequate thickness and diameter and then dried, to give a crisp texture and long shelf life, by a number of alternative drying techniques including air drying and frying in vegetable oils. The final snack food may be coated with flavours and seasoning and vegetable oils to create taste and texture appeal.

Snack products

... 1,138,811. Cereal snack product. GENERAL MILLS Inc. 21 Jan., 1966 [29 Jan., 1965], No. 2925/66. Heading A2B. A plurality of filaments of cooked dough are formed into a column having a centre filament portion surrounded by a plurality of filaments forming an outer portion, the column is cut transversely to form wafers having a thickness/diameter ratio of 1: 30 to 4 : 30, and the wafers are then puffed by heating, thereby causing them to become concave. Prior to puffing the wafers may be dried. The wafers are preferably at least 0.5 inch diameter. The puffing may be effected by deep fat frying, heating with hot air, or contacting with tumbled or fluidized discrete salt particles. The cups may be filled with snack dips prior to consumption.

Palatable compositions comprising sugar beet fibre

Method of making snack foods

A method of making snack foods, the method comprising the steps of a cooking step comprising microwave cooking a plurality of snack food slices to provide cooked snack food slices having an average moisture content of from 10 to 30 wt% based on the total weight of the snack food slices, the plurality of snack food slices being disposed in a layer having a first thickness during the microwave cooking; a stacking step of disposing the cooked snack food slices as a loosely packed bed (30 to 80 vol% air) having a second thickness greater than the first thickness; and a drying step comprising applying multimode microwave energy to the bed to reduce the moisture content of the dried snack food slices to an average of from 5 to less than 10 wt% based on the total weight of the snack food slices while maintaining the temperature of the bed to a value lower than a glass transition temperature of starch in the snack food slices. The stacked slices may be conveyed via a vibratory conveyer that increases ...

High protein expanded snack food

A method for making a high protein snack comprises mixing together water, protein and emulsifying salts at 50ºC, heating to 80ºC and adding starch, adding preservative and then dispensing at 80ºC onto a non-stick conveyor. The mixture is rapidly chilled before expanding by heating in a microwave at 80-1100MHz and a power of 10-100kW. A fluid material with a low dielectric constant, such as a vegetable oil, is used to control the level of expansions of the snack. This may be done by coating the snack with oil before microwaving. The starch may be high fibre, high amylase maize starch. The snack is a dried and flat wafer-like product that provides a healthier, low fat alternative to conventional potato crisps. Some embodiments may comprise probiotics. Other products comprise of spores of probiotic microorganisms and nano-sized nutrients dusted onto the exterior of the snack along with the flavourings. A method of affixing phytonutrients, vitamins and essential trace minerals to a snack ...

Reformed cereal grain

A reconstituted cereal grain comprises at least 10wt.% of dietary fibre, at least 25wt.% of cereal starch in addition to said dietary fibre, and at least 0.5wt.% emulsifier based on the dry weight of the grain. The grain has a product density of greater than about 1 kg/l and may be formed by extrusion. Preferably the dietary fibre is resistant starch or pea fibre. The grains have a natural appearance and cooking properties similar to parboiled milled cereal grains. The high-fibre reconstituted grains may be mixed with natural milled grains, such as parboiled white rice, to provide a composition with a higher overall fibre content.

Snack food chips

Soluble dietary fiber and methods of making and use thereof

High protein snack

A process for preparing a dehydrated snack comprises the steps of blending shortening, granulated sugar, invert syrup, minerals, vitamins, flavouring and water to form a creamy dough, adding to the dough a dairy protein and at least one each of a grain cereal and a grain flour, and mixing to obtain a substantially homogeneous second mixture, blending with the second mixture additional granulated sugar and fruit or flavouring solids to obtain a substantially homogeneous third mixture which is then formed into individual snacks, subjecting the snacks to live steam at 375 DEG F and then to further heating at 375 DEG F in the absence of steam, and drying the heated snacks at a temperature lower than 375 DEG F to less than 7% moisture concentration by weight. Such a snack is non-perishable at ambient temperatures when packaged in conventional materials.

VERFAHREN ZUR HERSTELLUNG EINES FETTFREIEN BZW. FETTARMEN SNACKPRODUKTES

PROCEDURE FOR THE PRODUCTION OF A KISHK WELL-BEHAVED ONE, FERMENTIERTEN FOOD

A process is described for producing a kishk-like fermented food. For this, high-starch raw materials of plant origin are first softened, coarsely comminuted under gentle conditions and if appropriate after addition of emulsifier during the comminution, disintegrated by roller drying. The disintegrated flours are, after addition of salt and possibly spices, mixed with sour milk and this mixture is fermented to a pH of 4.4. The fermented mixture is, by cold extrusion or hot extrusion, shaped and dried to form snacks.

GETREIDEPRODUKTE CONTAINING INULIN AND PROCEDURE OF YOUR PRODUCTION

PROCEDURE FOR THE PRODUCTION OF A SIMULATED PASTE LUNCH PRODUCT OR A HALF PRODUCT FOR IT

DRY CHIP-WELL-BEHAVED FOOD OR LUXURY DISKS AND PROCEDURES FOR YOUR PRODUCTION.

PROCEDURE FOR THE PRODUCTION OF A NEW SNACKPRODUKTES AND AVAILABLE SNACKPRODUKT

VERFAHREN ZUR HERSTELLUNG EINES SIMULIERTEN TEIGIMBISSPRODUKTES ODER EINES HALBPRODUKTES DAFUER

FOOD, MAIN ON THE BASIS OF FOR BREAD PRODUCTION UNSUITABLE FLOUR-SUPPLYING PLANTING AND PROCEEDING TO ITS PRODUCTION

SUGAR BEET-FIBER-CONTAINING GOOD-TASTING COMPOSITIONS

FOOD WITH TIME-DELAYED ENERGIEFREISETZUNG

WITH LOW FAT SNACKPRODUKT CONTAINING A MONOGLYCERID/A POLYGLYCERINESTER/A FAT MIXTURE

GEMAHLENES GRAIN BY-PRODUCT AS ADDITIVE FOR THE TOTAL INCREASE OF THE DIETAETI FIBERS

PROCEDURE FOR THE PRODUCTION OF MASA FLOUR, MASA FLOUR AND USES

AMYLOPEKTINKARTOFFELFLOCKEN OR - GRANULATES AND YOUR USE IN SNACKPRODUKTEN

Procedure for the production, of a dry, stückigen food concentrate touchable in liquids

PROCEDURE FOR THE PRODUCTION OF COOKED GETREIDEPRODUKTEN

OLIGOSACCHARID CONTAINING GELATINIERTES GETREIDEPRODUKT

VЕRFАНRЕN ZUR НЕRSТЕLLUNG ЕINЕS FЕТТFRЕIЕN ВZW. FЕТТАRМЕN SNАСКРRОDUКТЕS

VЕRFАНRЕN ZUR НЕRSТЕLLUNG ЕINЕS FЕТТFRЕIЕN ВZW. FЕТТАRМЕN SNАСКРRОDUКТЕS

VЕRFАНRЕN ZUR НЕRSТЕLLUNG ЕINЕS FЕТТFRЕIЕN ВZW. FЕТТАRМЕN SNАСКРRОDUКТЕS

VЕRFАНRЕN ZUR НЕRSТЕLLUNG ЕINЕS FЕТТFRЕIЕN ВZW. FЕТТАRМЕN SNАСКРRОDUКТЕS

VЕRFАНRЕN ZUR НЕRSТЕLLUNG ЕINЕS FЕТТFRЕIЕN ВZW. FЕТТАRМЕN SNАСКРRОDUКТЕS

VЕRFАНRЕN ZUR НЕRSТЕLLUNG ЕINЕS FЕТТFRЕIЕN ВZW. FЕТТАRМЕN SNАСКРRОDUКТЕS

VЕRFАНRЕN ZUR НЕRSТЕLLUNG ЕINЕS FЕТТFRЕIЕN ВZW. FЕТТАRМЕN SNАСКРRОDUКТЕS

VЕRFАНRЕN ZUR НЕRSТЕLLUNG ЕINЕS FЕТТFRЕIЕN ВZW. FЕТТАRМЕN SNАСКРRОDUКТЕS

VЕRFАНRЕN ZUR НЕRSТЕLLUNG ЕINЕS FЕТТFRЕIЕN ВZW. FЕТТАRМЕN SNАСКРRОDUКТЕS

VЕRFАНRЕN ZUR НЕRSТЕLLUNG ЕINЕS FЕТТFRЕIЕN ВZW. FЕТТАRМЕN SNАСКРRОDUКТЕS

VЕRFАНRЕN ZUR НЕRSТЕLLUNG ЕINЕS FЕТТFRЕIЕN ВZW. FЕТТАRМЕN SNАСКРRОDUКТЕS

VЕRFАНRЕN ZUR НЕRSТЕLLUNG ЕINЕS FЕТТFRЕIЕN ВZW. FЕТТАRМЕN SNАСКРRОDUКТЕS

VЕRFАНRЕN ZUR НЕRSТЕLLUNG ЕINЕS FЕТТFRЕIЕN ВZW. FЕТТАRМЕN SNАСКРRОDUКТЕS

VЕRFАНRЕN ZUR НЕRSТЕLLUNG ЕINЕS FЕТТFRЕIЕN ВZW. FЕТТАRМЕN SNАСКРRОDUКТЕS

Process for preparing tortilla chip dough

Puffed grain flake and method of preparation

Breakfast cereals with decreased soaking and method for decreasing soaking of breakfast cereals

Ready-to-eat cereal flakes containing legumes

Ready-to-eat cereal flakes include 10 to 50 weight percent (wt%) legumes, such as black beans, and have a can weight of 19 to 22 ounces per 231 cubic inches and structural integrity similar to conventional ready-to-eat cereal flakes. The cereal flakes also include 6 to 13 wt% protein isolate, processing aid in an amount of 3 to 9 wt% and 18 to 66 wt% grains. The cereal flakes provide at least 7 grams of protein and at least 6 grams of fiber per 52 gram serving. In one process, the cereal flakes are formed by cooking and extruding a combined mass of the legumes, protein isolate, processing aid and grains without expansion of the combined mass. The extruded mass is processed in a cold pellet former and cut into a plurality of non-expanded pellets which are dried to a moisture content of 14 to 24 wt%. The pellets are then flaked at a temperature of 1 10 to 150° F and dried to a final moisture of 1 to 5 wt%.

Ready-to-eat cereal flakes containing legumes

Ready-to-eat cereal flakes include 10 to 50 weight percent (wt%) legumes, such as black beans, and have a can weight of 19 to 22 ounces per 231 cubic inches and structural integrity similar to conventional ready-to-eat cereal flakes. The cereal flakes also include 6 to 13 wt% protein isolate, processing aid in an amount of 3 to 9 wt% and 18 to 66 wt% grains. The cereal flakes provide at least 7 grams of protein and at least 6 grams of fiber per 52 gram serving. In one process, the cereal flakes are formed by cooking and extruding a combined mass of the legumes, protein isolate, processing aid and grains without expansion of the combined mass. The extruded mass is processed in a cold pellet former and cut into a plurality of non-expanded pellets which are dried to a moisture content of 14 to 24 wt%. The pellets are then flaked at a temperature of 1 10 to 150° F and dried to a final moisture of 1 to 5 wt%.

A process for the preparation of a high protein nutritious baked snack food

Method of making snack foods

A method of making snack foods, the method comprising the steps of: a cooking step comprising microwave cooking a plurality of snack food slices to provide cooked snack food slices having an average moisture content of from 10 to 20 wt% based on the total weight of the snack food slices, the plurality of snack food slices being disposed in a layer having a first thickness during the microwave cooking; a stacking step of disposing the cooked snack food slices as a loosely packed bed having a second thickness of from 5 to 20 mm which is greater than the first thickness; a drying step comprising applying multimode microwave energy to the bed for a period of from 30 to 180 seconds to reduce the moisture content of the dried snack food slices to an average of from 6 to 8 wt% based on the total weight of the snack food slices while maintaining the temperature of the bed to a value below 100°C which is lower than a glass transition temperature of starch in the snack food slices; and finish drying ...

Production of whole grain rice shredded product

A method of preparing a whole grain rice shredded product is provided. The method includes the steps of combining water and a whole grain rice component, the whole grain rice component comprising at least about 75% by weight rice, or up to about 100% by weight rice, cooking the whole grain rice component and water to form a cooked whole grain rice material, cooling the cooked whole grain rice material, tempering the cooked whole grain rice material for less than about 90 minutes to form a tempered whole grain rice material, and shredding the tempered whole grain rice material to form continuous net-like sheets of the whole grain rice shredded product.

High protein flakes derived from protein pellets

The present invention relates to methods for preparing high protein flakes comprising forming a protein into a protein pellet and introducing the protein pellet and a food component into a cooker. The protein pellet and the food component are cooked in the cooker to give a cooked food product. The food product is then formed into a high protein flake.

Food particulate

SNACK FOOD PRODUCT WITH HIGH DIETARY FIBRE CONTENT

Method for treating atherosclerosis with psyllium

Masa based food products modified with an enzyme or a reducing agent

Low-fat snacks and dough compositions comprising a monoglyceride/polyglycerol ester/lipid mixture

EXTRUDED CEREAL PRODUCT

Apparatus and methods for recouping scrap dough material

CEREAL SNACKFOODS AND COMPOSITIONS AND METHODS FOR MAKING THE SAME

METHOD FOR FRACTIONATING OAT, PRODUCTS THUS OBTAINED, AND USE THEREOF

The invention relates to a method of preparing functionally valuable prod ucts, such as .beta.-glucan, protein, starch and lipid concentrates from oat . The invention also relates to products thus obtained and to the use thereo f. The invention further relates to the use of non-heat-treated or slightly heat-treated oat fat-extracted with supercritical extraction for preparing s aid products by using dry milling, sieving and air classification.

OMEGA-3 FATTY ACID ENRICHED BAKED FOODS AND BAR COMPOSITIONS

The present invention relates to compositions and methods for producing baked food compositions and bar compositions with a quantity of long chain fatty acids. Specifically, the baked food compositions and bar compositions comprise a quantity of stearidonic acid (SDA) enriched soybean oil that imparts improved nutritional quality with an amount of long chain fatty acids, but retains the mouthfeel, flavor, odor, and other sensory characteristics associated with typical baked food compositions and bar compositions.

GRANULAR MODIFIED STARCH BINDER FOR DOUGH FORMING OF PUFFABLE FOOD PRODUCTS

HIGH-PROTEIN COMPOSITIONS AND METHODS OF THEIR MAKING AND USE

Disclosed here are methods to deliver protein to people in need of high protein. Also disclosed are methods to improve the protein content of comfort foods. Dehydrated meat powder or broth may be used to enhance the protein content of comfort foods.

A METHOD OF MANUFACTURING A TEXTURED FOOD PRODUCT AND A TEXTURED FOOD PRODUCT

In order to improve the nutritional value of a textured food product, a method of manufacturing a textured food product has been invented. The method comprises the steps of: - preparing a slurry comprising dry matter and water, i) wherein the dry matter comprises: 1. at least 35% by weight legume protein, 2. 10% to 45% by weight oat bran, wholegrain oat flour or a mixture thereof, and 3. 2% to 35% by weight of the dry matter of oat protein, of which 2. and 3. must always add up to no more than 65% by weight; and ii) wherein the slurry further comprises water 20% - 80% by weight of the weight of the dry matter; and - cooking the slurry in an extruder cooker; and - extruding the cooked slurry to form said textured food product.

A METHOD OF MANUFACTURING A TEXTURED FOOD PRODUCT AND A TEXTURED FOOD PRODUCT

In order to improve the nutritional value of a textured food product, a method of manufacturing a textured food product has been invented. The method comprises the steps of: - preparing a slurry comprising dry matter and water, i) wherein the dry matter comprises: 1. at least 35% by weight legume protein, 2. 10% to 45% by weight oat bran, wholegrain oat flour or a mixture thereof, and 3. 2% to 35% by weight of the dry matter of oat protein,of which 2. and 3. must always add up to no more than 65% by weight; and ii) wherein the slurry further comprises water 20% - 80% by weight of the weight of the dry matter; and - cooking the slurry in an extruder cooker; and - extruding the cooked slurry to form said textured food product.

IMAGE REGISTRATION ON EDIBLE SUBSTRATES

A method of making edible substrates that have an image registered on them i n a consistent manner. The method comprises the steps of providing an edible substrate sheet (90) , and an image source (160) , wherein the image source has at least one image. Further, a trigger pulse signal (154) is provided, which relays the frequency of a process element (72) that is communicated to an image disposal device (100) . The image disposal device (100) uses the trigger pulse signal (154) to determine when to dispose an image from the image source (160). Then an image is disposed on the edible substrate sheet (90) with the image disposal device (100) to form an image-disposed edible substrate sheet. And then a portion of the edible substrate sheet that comprises an image is separated into an individual piece (95).

SNACK FOOD PELLETS

A starch-based snack food pellet for manufacturing an expanded snack food, the pellet being essentially free of sodium chloride and comprising a starch matrix, the starch matrix including a crystalline fraction and an amorphous fraction, wherein the weight ratio of the crystalline fraction to the amorphous fraction is from 0.52 to 0.60.

HEALTHY BISCUIT

The present invention relates to a biscuit dough comprising: protein in an amount of at least 8wt% by weight of the final biscuit; fiber in an amount of from 5 to 20wt% by weight of the final biscuit; wherein the dough comprises native whey protein in an amount of at least 0.5 wt% by weight of the dough, and wherein the fiber comprises viscous soluble fibers and/or insoluble fibers.

CRUNCHY GRANOLA CLUSTERS AND PRODUCTS PREPARED THEREFROM

Crunchy granola clusters comprising flakes from at least one grain, crisps from at least one grain, at least one protein, cold water swelling, granular starch, and syrup, and optionally a long chain polysaccharide.

FRUIT-CONTAINING SNACK FOODS AND MANUFACTURE THEREOF

A method of manufacturing a fruit-containing snack food, the method comprising the steps of: a. providing at least one fruit material comprising whole fruit solids; b. providing at least one binder material, the at least one binder material being selected from the group comprising cereal material, starch material, nuts seeds, egg, soy, pulses and dairy material; c. mixing together the at least one fruit material and the at least one binder material to form a mixture having a weight ratio of whole fruit solids: binder material solids of from 0,6:1 to less than 4: 1, the whole fruit solids and binder material solids each being on a dry basis, and a moisture content of from 49 to 75 wt% based on the weight of the mixture; and d. forming the mixture such that it has a thickness of between 1 millimetre and 4 millimetres, optionally from 1 to 3 mm, further optionally from 1 to 2 mm, and e. cooking the mixture in a vacuum-controlled atmosphere having a pressure of less than 1 bar absolute.

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

Food products having portions of a dried deseeded coffee cherry are described, as well as components thereof and methods of forming. The food product may include one or more portions of a dried deseeded coffee cherry and a chocolate composition. In total, world coffee production in 2011 used about 7.9 million tons of coffee beans. To obtain the coffee beverage that is widely consumed throughout the world, coffee beans must be removed from coffee cherries and processed. There are two types of isolation processes ("coffee processing") that are commonly used: dry processing and wet processing. The coffee beans are separated from the material covering the beans (for example, the outer skin, pulp, parchment, and silverskin) using a de-hulling machine.

METHOD FOR MAKING A SHAPED SNACK CHIP

The invention is an improved process and system for producing a shaped snack chip. A shaping oven, which uses a chain edge conveyor having transverse slats with at least one spring affixed to the slats, is used to convert dough pieces into shaped pre-forms, which can optionally be further dehydrated to form shaped snack chips.

Omega-3 Fatty Acid Enriched Baked Foods and Bar Composition

The present invention relates to compositions and methods for producing baked food compositions and bar compositions with a quantity of long chain fatty acids. Specifically, the baked food compositions and bar compositions comprise a quantity of stearidonic acid (SDA) enriched soybean oil that imparts improved nutritional quality with an amount of long chain fatty acids, but retains the mouthfeel, flavor, odor, and other sensory characteristics associated with typical baked food compositions and bar compositions.

Active ingredient delivery system

Object of the invention is to provide an ingredient delivery system that is particularly suitable for use in flour based dough. This object is met by providing a method for preparing a dough product, comprising subjecting a dough to a heat treatment, wherein the dough has been prepared by mixing (i) water, (ii) non-pelletized flour and (iii) one or more pellets comprising pelletized flour and an active ingredient.

Production of low calorie, extruded, expanded foods having a high fiber content

Extruded, directly expanded, high fiber reduced calorie food products, such as a ready-to-eat (RTE) cereal or sweet or savory snack, are produced at high production rates without substantial loss of extrusion functionality and extrudability by replacing a substantial portion of at least one flour with a gelatinized, enzyme-resistant starch type III ingredient or bulking agent as a reduced-calorie, high fiber flour replacer. The resistant starch type III ingredient or bulking agent contains an enzyme-resistant starch type III having a melting point with an endothermic peak temperature of at least about 140° C., and may have a water-holding capacity of less than 3 grams water per gram of the starch-based bulking agent. The total dietary fiber retention of the gelatinized, starch-based bulking agent may be at least about 90% by weight after extrusion using a die temperature of least about 100° C., and a die pressure of at least about 150 psig.

Functional cereal formulation

Nutritional or functional food compositions comprise a combination of brown rice protein isolate, yellow pea protein isolate, and hemp protein isolate. The food compositions are hypoallergenic and highly bioavailable. Methods of making suitable RTD formulations are described.

Plants and seeds of common wheat cultivar sj909-371

A wheat cultivar, designated SJ909-371, is disclosed. The invention relates to the seeds, plants, and hybrids of wheat cultivar SJ909-371, and to methods for producing a wheat plant produced by crossing plants from wheat cultivar SJ909-371 with themselves or with plants from another wheat variety. The invention also relates to methods for producing a wheat plant containing in its genetic material one or more transgenes and to the transgenic wheat plants and plant parts produced by those methods. The invention also relates to wheat varieties or breeding varieties and plant parts derived from wheat cultivar SJ909-371, to methods for producing other wheat varieties, lines or plant parts derived from wheat cultivar SJ909-371, and to the wheat plants, varieties, and their parts derived from the use of those methods. The invention further relates to hybrid wheat seeds and plants produced by crossing wheat cultivar SJ909-371 with another wheat cultivar.

Production Of Shredded Or Flaked Whole Grain-Containing Composite Food Products

Shredded or flaked whole grain-containing composite food products, such as ready-to-eat cereals, and sweet and savory snacks, are continuously produced by pelletizing cooked, tempered, whole cereal grain particles in the presence of vegetables, fruit, or dairy cheese. In another aspect, an enrobing coating containing chocolate is applied to a baked shredded laminate product of the pelletization, wherein the shredded product may further optionally include fruit added and present during pelletization.

Expanded dry protein-based food product and method for producing same

The invention relates to an expanded dry food product comprising at least the following ingredients: a food-grade plant- or animal-based protein concentrate; a food-grade fat; a food-grade texturising additive selected from the group consisting of plant-based hydrocolloids and gelling agents, starch, preferably modified starch, proteolytic additives and hydrolysis products thereof, and acidifying agents and salts thereof; and residual water. The invention also relates to a method for producing said expanded dry food product from a thermally expandable precursor.

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

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

Extruded Starch-Based Ready-to-Eat Snack and Methods of Making

There is provided an ambient-stable, packaged snack food product and methods of forming it by extrusion. The snack has a baked, porous body having a primary component including one or more of potato, legumes, pulses and cereals. The body of the snack includes from 40 to 85 wt. % of the primary component; optionally from 1.0 to 25 wt. % dairy powder; optionally from 5 to 18 wt. % of a sweetener, such as sugar; and from 5 to 25 wt. % oil. The body has a porosity of between 45 and 70%. It has a moisture content in the range 1-2 wt. %. In addition it has a viscosity, as tested, of less than about 200 cp, indicating a high proportion of cooked starch. It has a breaking point (for texture) in the range 10,000 to about 26,000 grams.

Soft textured food composition with slowly available carbohydrates

In some embodiments, the present invention relates to methods and compositions of to a soft textured product comprising a biscuit and a filler, wherein the biscuit and filler are combined to form a soft textured product having a residual force ratio of greater than about 32 and an SAG of greater than about 12.

Snack and production process thereof

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

Enhanced Expression Of RNA Vectors

Compositions and method for treating a folate-resistant disease in a subject are disclosed. The methods involve administering to the subject an effective amount of a composition containing a formate. For example, the method can be used to reducing the risk of neural tube defects during pregnancy. The method can also be used to treat other conditions normally treatable by folate supplementation.

ENHANCED EXPRESSION OF RNA VECTORS

The present invention relates to methods and compositions for enhancing expression from RNA expression vectores. The invention is based upon the observation that reducing the frequency of the dinucleotide CpG and UpA has a significant effect on expression from such vectores. Aspects of the invention include, amongst others, synthetic RNA vectores, virions, cells, methods of producing vaccines and methods of treatment or immunisation. 144-. (canceled)45. A method of producing a synthetic RNA expression vector , the method comprising:modifying at least one region of a primary nucleotide sequence which reduces the frequency of at least one of CpG and UpA dinucleotides in said at least one region, thereby producing a modified primary nucleotide sequence; andproducing a synthetic RNA expression vector comprising said modified primary nucleotide sequence which has a reduced frequency of at least one of CpG and UpA dinucleotides compared to a corresponding synthetic RNA expression vector which comprises the primary nucleotide sequence but without the sequence modifications.46. The method of which comprises a step of preparing a DNA polynucleotide which encodes a synthetic polynucleotide having a reduced CpG and/or UpA frequency.47. The method of which comprises the step of transcribing said DNA polynucleotide to form a synthetic RNA polynucleotide having a reduced CpG and/or UpA frequency.4849-. (canceled)50. The method of claim 45 , wherein the synthetic RNA expression vector is a recombinant RNA viral vector.51. The method of claim 50 , wherein the synthetic RNA expression vector is a recombinant virus genome claim 50 , optionally wherein the synthetic RNA expression vector is a recombinant single stranded RNA (ssRNA) virus genome.52. The method of claim 45 , wherein the frequency of both CpG and UpA dinucleotides is reduced in the synthetic RNA expression vector comprising said modified sequence claim 45 , as compared to a corresponding synthetic RNA expression vector ...

Methods for producing scooped shaped pita chips

A method for slicing pita chips in a conveyorized system is provided that includes transporting whole pita chips on a first conveyor belt from a first location of the conveyorized system to a second location of the conveyorized system and a third location of the conveyorized system, wherein transporting the whole pita chips from the second location of the conveyorized system to the third location of the conveyorized system, the whole pita chips are disposed in a gap between the first conveyor belt and a second conveyor belt, the first conveyor belt is below the whole pita chips and the second conveyor belt is above the whole pita chips, and slicing the whole pita chips into two halves at the third location of the conveyorized system by a slicing means, the slicing means including a blade and a blade guide.

Extrusion Die, Extruder and Process for Forming Extruded or Co-Extruded Foodstuff Parcels; Extruded or Co-Extruded Foodstuff Parcels Formed by the Process

The present invention concerns an extrusion die for extruding a food product having a humidity level between 2.5 to 6.5%, the extrusion die being intended to be connected to the end of an extruder, said extrusion die presenting in transversal cross-section: a circular central opened portion; and a peripheral indented opened portion comprising indentations in which the indentions are in communication with the circular central portion. The invention also relates to an extruder, process and method utilising said extrusion die and to an extruded or co-extruded individual food item produced using said extrusion die. 1. An extrusion die Extrusion die configured to extrude a food product having a humidity level between 2.5 to 6.5% of the extruded food product , the extrusion die configured to be connected to the end of an extruder , said extrusion die presenting in transversal cross-section:a circular central opened portion; anda peripheral indented opened portion comprising indentations in which the indentations are in communication with the circular central portion thereby forming longitudinal grooves on the surface of the extruded product.2. An extrusion die according to claim 1 , in which the indentations are regularly spaced on the periphery of the circular central portion.3. An extrusion die according to claim 1 , in which the indentations are circular.4. An extrusion die according to claim 1 , in which the indentations are triangular or square.5. An extrusion die according to claim 1 , in which the peripheral indented portion comprises between 8 and 20 indentations.6. An extrusion die according to claim 1 , in which the ratio of the surface between the circular central portion and the peripheral indented portion is in the range of 1:15 to 1:45.7. An extrusion die according to claim 1 , wherein the die accommodates a central co-extrusion nozzle.8. A food product manufacturing machine comprising an extrusion die as claimed in claim 1 , an extruder on the extremity of ...

Method for preparing a flour tortilla

The present invention relates to a method for preparing a flour tortilla comprising providing a flour tortilla dough in a portion sufficient to prepare the tortilla; applying a fatty substance to at least part of the surface of the dough portion; thereafter forming the dough into a tortilla shape; and thereafter and baking the dough. The invention further relates to a tortilla obtainable by such a method and to the use of a fatty substance to improve a property of a tortilla prepared using a fatty substance.

REDUCED SODIUM FOOD PRODUCTS

Naturally-derived compounds having various structures elicit the perception of salty taste, enhance the perception of salty taste of a salt, or act at one or more sodium channels. Food products may include such naturally-derived compounds, which may be used to reduce the sodium content, while imparting a similar level of saltiness. 178-. (canceled)80. The food product of claim 79 , wherein Ris OH.81. The food product of claim 79 , wherein Ris H.82. The food product of claim 79 , wherein X is CHOH.83. The food product of claim 79 , wherein Y is CH.84. The food product of claim 79 , wherein Ris H.85. The food product of claim 79 , wherein Ris a Cto Cunsaturated alkyl.86. The food product of claim 79 , wherein Ris a Cunsaturated alkyl.87. The food product of claim 79 , wherein Ris a Calkyl with one double bond.90. A food product according to claim 79 , wherein the at least one compound of Formula R3 is present in the food product in an amount sufficient to enhance a perception of saltiness of the food product.91. A food product according to claim 79 , wherein the food product has a water content of at least about 30% by weight.92. A food product according to claim 79 , wherein the food product is selected from the group consisting of a soup claim 79 , a seasoning claim 79 , and a ready-to-eat breakfast cereal.93. A food product according to claim 79 , wherein the at least one compound of Formula R3 is present in the food product at a concentration from about 0.01% by weight to about 2% by weight. This application claims the benefit of each of the following Provisional Patent Applications: U.S. 61/762,781, filed on Feb. 8, 2013; U.S. 61/762,792, filed on Feb. 8, 2013; U.S. 61/762,798, filed on Feb. 8, 2013; U.S. 61/762,804, filed on Feb. 8, 2013; U.S. 61/763,244, filed on Feb. 11, 2013; U.S. 61/763,274, filed on Feb. 11, 2013; and U.S. 61/763,300, filed on Feb. 11, 2013. Each of the above-referenced US Provisional Patent Applications is hereby incorporated herein by ...

Reduction of acrylamide formation

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

System for Quickly Converting Raw Corn Kernels Into a Masa and Finished Products

A system for converting whole kernel corn into mesa within a brief period of time. A system including apparatus for removing the pericarp and stem from the kernels and residuals being ground into a flour of suitable particle sizes. This flour is combined with lime and water and mixed for 6-12 minutes reaching a terminal temperature of about 50 degrees Celsius or and wherein gelatization occurs, forming a masa. Further apparatus then fragments the masa into sizes for further processing. 1. A systcm process operative in a period of less than 30 minutes time to convert uncooked , whole kernel corn into a masa for making comestible corn products such as tortillas , tortilla chips , tostadas and the like , comprising the steps of:weighing a batch of kernels for treatment and conversion into masa;moisturizing the surfaces of the kernels;removing portions of the pericarp and germ components of the kernels;slicing the kernels into pre-milling particles;grinding the particles into flour with particle sizes under about 50 microns;weighing a quantum of flour and a related quantum of lime and depositing the same into a shear force chamber moans;combining with the flour and lime a related volume of water;applying shear forces to the flour, lime and water to the extent of realizing a temperature rise in the range of 50 to about 55 degrees Celsius within a time period of from 4 to about 11 minutes wherein gelatinization occurs in the materials so as to develop a dough of masa;subjecting the masa dough to fragmentation forces thus developing individual masa pieces in a range of sizes approximating that of an apple to that of a melon; androlling those masa pieces into sheet form for further processing into a comestible corn based product.2. The process of wherein the kernels are sliced into pre-milling particles with a rotary cutter system having from 75 to 95 cutting elements.3. The process of wherein the shear forces are applied to the mix in a cavity by a rotatable claim 1 , ...

Overnight Oats

Food compositions comprising a milk ingredient and steam-treated uncooked grains are described. The compositions provide a convenient alternative to overnight oats. The food compositions preferably include yogurt and uncooked steam-treated oats, which form a food product that has a shelf stability at 4° C. of at least 60 days. Methods of making and using such food compositions are also described wherein the grains are treated with steam just before being mixed with the milk ingredient. 1. A method of making a refrigerated food product , the method comprising:treating a supply of unprocessed grains with steam to form steam-treated uncooked grains;mixing the steam-treated uncooked grains with a milk ingredient to form a food composition having about 1% to about 50% steam-treated uncooked grains by weight of the food composition; andrefrigerating the food composition to form the refrigerated food product.2. The method of claim 1 , wherein the food product has a shelf stability at 4° C. of at least 70 days.3. The method of claim 1 , wherein the grains comprise oats.4. The method of claim 3 , wherein the milk ingredient is yogurt.5. The method of claim 1 , wherein the food composition has a viscosity within a range of 20 claim 1 ,000 to 40 claim 1 ,000 cps claim 1 , the viscosity staying within the range at least 35 days.6. The method of claim 1 , wherein the steam is supplied to the unprocessed grains at a flow rate in a range of about 0.2 to about 0.4 lb. per minute.7. The method of claim 6 , wherein the steam is supplied to the unprocessed grains at a temperature in a range of about 105° C. to about 135° C.8. The method of claim 7 , wherein the mixing step is performed in a blender with a blending shaft rotating in a range of about 1.8 to 15 rpm.9. The method of claim 1 , wherein the microbial load in the steam-treated uncooked grains is below 10 CFU/g before mixing with the milk ingredient.10. The method of claim 1 , wherein the unprocessed grains are treated with ...

High Protein Flakes Derived From Protein Pellets

The present invention relates to methods for preparing high protein flakes comprising forming a protein into a protein pellet and introducing the protein pellet and a food component into a cooker. The protein pellet and the food component are cooked in the cooker to give a cooked food product. The food product is then formed into a high protein flake.

AMORPHOUS PROTEIN EXTRUDATES

The present invention relates to amorphous food materials containing an amount of protein and processes for its manufacture. More particularly, the present invention relates to amorphous protein extrudates containing high concentrations of protein, processes for manufacturing such protein extrudates, and the use of such protein extrudates as food ingredients. 1. A method of making an amorphous protein extrudate comprising:(a) mixing a protein and water in an extruder to form a feed mixture;(b) pressurizing the feed mixture in the extruder to a pressure of at least about 200 psi to form a pressurized feed mixture;(c) heating the pressurized feed mixture in the extruder to a temperature of at least 80° C. to form a heated and pressurized feed mixture;(d) extruding the heated and pressurized feed mixture through an extruder die to a reduced pressure environment to expand the feed mixture and form an extrudate;(e) cutting the extrudate into a plurality of pieces using cutting blades wherein the cutting blades are at a distance from a face of the extruder die of between about 0.2 mm to about 10 mm thereby producing an amorphous protein exudate having a non-uniform external structure, a non-uniform internal structure and a network of internal voids of varying shape and sizes; and{'sup': 3', '3, '(f) drying the pieces to a water content of from about 1% by weight to about 10% by weight to form the amorphous protein extrudate having a density of from about 0.02 g/cmto about 0.35 g/cmand comprising about 90% or more protein by weight on a moisture-free basis, based on the weight of the amorphous protein extrudate.'}2. The method of wherein the cutting blades are at a distance from a face of the extruder die of between about 0.5 mm to about 3 mm.3. The method of wherein the protein is selected from the group consisting of vegetable proteins claim 1 , dairy proteins claim 1 , meat proteins claim 1 , and combinations thereof.4. The method of wherein the protein is a vegetable ...

PROCESS FOR PRODUCING A FILLER FROM BREWER'S SPENT GRAIN, FILLER, USE OF A FILLER AND FOODSTUFF

A process for producing a filler from brewer's spent grain. The process comprises a) comminuting the brewer's spent grain, b) heating the brewer's spent grain, c) optionally, fermenting the brewer's spent grain, d) optionally, reducing the moisture content of the brewer's spent grain, and e) optionally, mixing the brewer's spent grain with at least one flavor-modifying food additive, such as a sugar substitute(s) and/or an aroma. The brewer's spent grains may be withdrawn from a mash, such as a beer or a barley mash. The comminuting of the brewer's spent grain in step a) may be a milling. Reduction of the moisture content may be effected mechanically, in a first substep d1), and thermally, in a second substep d2). Also disclosed are a filler obtained or obtainable by this process, a use of such a filler and a foodstuff comprising at least one such filler. 118-. (canceled)19. A process for producing a filler from brewer's spent grain , the process comprising the steps of:a) comminuting the brewer's spent grain, andb) heating the brewer's spent grain.20. The process as claimed in claim 19 , wherein the process further comprises the steps of:c) fermenting the brewer's spent grain,d) reducing a moisture content of the brewer's spent grain, ande) mixing the brewer's spent grain with at least one flavor-modifying food additive.21. The process as claimed in claim 20 , wherein the steps are performed in a sequence steps a) claim 20 , b) claim 20 , c) claim 20 , d) and e).22. The process as claimed in claim 19 , wherein claim 19 , prior to step a) claim 19 , the brewer's spent grain is extracted from a mash.23. The process as claimed in claim 19 , wherein the comminution of the brewer's spent grain claim 19 , in step a) claim 19 , is effected by wet milling claim 19 , and step b) is performed after step a).24. The process as claimed in claim 20 , wherein the comminution of the brewer's spent grain claim 20 , in step a) claim 20 , is effected by dry milling claim 20 , and ...

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

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

TREATMENT OF OBESITY, THE METABOLIC SYNDROME, TYPE 2 DIABETES, CARDIOVASCULAR DISEASES, DEMENTIA, ALZHEIMER'S DISEASE AND INFLAMMATORY BOWEL DISEASE BY USING AT LEAST ONE BACTERIAL STRAIN FROM PREVOTELLA

A product for use in the treatment of obesity, the metabolic syndrome, type 2 diabetes, cardiovascular diseases, dementia, Alzheimer's disease and inflammatory bowel disease comprising at least one isolated bacterial strain from the species , wherein the strain is selected from the group consisting of 25A and . The product may be a food product. 1Prevotella copri, Prevotella stercorea, Prevotella histicola, Prevotella ruminicola, Prevotella BryantiiPrevotella distasonis. A method of treating obesity , the metabolic syndrome , type 2 diabetes , cardiovascular diseases , dementia , or Alzheimer's disease comprising administering at least one bacteria elected from the group consisting of 25A and to a subject in need thereof.2Prevotella copri.. The method according to claim 1 , wherein the at least one bacteria is3Prevotella Ruminicola.. The method according to claim 1 , wherein the at least one bacteria is4. The method according to claim 1 , wherein at least one type of dietary fiber is administered together with the administration of the at least one bacteria.5. The method according to claim 3 , wherein at least one resistant starch is administered together with the administration of the at least one bacteria.6. The method according to claim 1 , wherein said at least one bacteria is genetically modified.7. The method according to claim 1 , wherein said dietary fiber comprises fiber selected from the group consisting of barley fiber claim 1 , wheat fiber claim 1 , lye fiber claim 1 , oat fiber claim 1 , and beta-glucan fiber.8. The method according to claim 7 , wherein said dietary fiber is from barley.9. The method according to claim 6 , wherein said resistant starch is a starch selected from the group consisting of retrograded starch claim 6 , botanically encapsulated starch claim 6 , native ungelatinized starch claim 6 , cyclodextrins and chemically modified starch.10. The method according to claim 1 , further comprising administering an additional bacteria to the ...

SOLID PREPARATIONS READY FOR CONSUMPTION

A solid preparation ready for consumption is proposed, where the surface has edible particles proportionately, which are fixed by means of a substance system that has a glass transition temperature between about 45 and about 75° C. 1. A solid preparation ready for consumption , where a surface proportionately has edible particles , which are fixed by a fixing substance system having a glass transition temperature between about 45 and about 85° C. , wherein the proportion of edible particles and fixing system together is about 1 to about 10 wt % , based on solid content.2. The preparation of claim 1 , in the form of nibbles.3. The preparation of claim 1 , wherein the edible particles are selected from the group consisting of dry products claim 1 , spices claim 1 , sweeteners and aromatic substances.4. The preparation of claim 1 , wherein the substance system comprises at least one carbohydrate.515-. (canceled)16. The preparation of claim 1 , which is a carbohydrate-containing product.17. The preparation of claim 4 , wherein the carbohydrate of the fixing system is selected from the group consisting of hydrolysed starches claim 4 , mono- and disaccharides claim 4 , sugar alcohols and mixtures thereof.18. The preparation of claim 1 , wherein the fixing system has a viscosity of less than 1000 mPas at a temperature of 170° C.19. The preparation of claim 18 , wherein the fixing system has a viscosity between about 50 and about 300 mPas at a temperature of 170° C.20. A solid preparation ready for consumption claim 18 , where a surface proportionately has edible particles claim 18 , which are fixed by a fixing system having a glass transition temperature between about 30 and about 50° C. claim 18 , wherein the proportion of edible particles and fixing system together is about 1 to about 10 wt % claim 18 , based on solid content.21. The preparation of claim 1 , wherein the fixing system further comprises one or more of the following components: preservatives claim 1 , ...

GEOGRAPHY GAME USING MAPS AND EDIBLE CHIPS

A geography game for learning geography and geographic information is disclosed that includes maps, scoresheets, lists of facts, and rules and instructions used to guide players on how to effectively use edible food items, such as chips, to learn geography through a fun and entertaining platform. The game provides marketing value to chip manufacturers and variations of the game add even more value by creating excitement and longevity. In one implementation, the edible chip is a triangular corn tortilla chip. 1. A geography game , comprising:a map illustrating a plurality of geographic regions; anda plurality of edible chips.2. The geography game of claim 1 , further comprising:a rule sheet;an answer sheet that provides a list of facts regarding the geographic regions; anda score sheet.3. The geography game of wherein the map is packaged within a package of edible chips.4. The geography game of wherein the map claim 2 , rule sheet claim 2 , answer sheet claim 2 , and score sheet are packaged together inside a package of the plurality of edible chips.5. The geography game of wherein the edible chips are triangular corn tortilla chips.6. A method of playing a geography game claim 1 , comprising:taking a bite out of an edible chip by a first player of the game to form a remaining portion of the edible chip that has a shape; andselecting, by the first player of the game, a geographic region of a map that has a planform shape that visually resembles the shape of the remaining portion of the edible chip.7. The method of claim 6 , further comprising rendering claim 6 , by a second player of the game claim 6 , a judgment that the shape of the remaining portion of the edible chip matches the planform shape of the selected geographic region.8. The method of claim 7 , further comprising naming claim 7 , by the first player of the game claim 7 , a characteristic of the selected geographic region.9. The method of claim 6 , further comprising:taking, by a second player of the game ...

Non-Fermented Compositions Comprising A Cereal Based Fraction And A Probiotic And Uses Thereof

The present invention relates to a non-fermented composition having the ability to increase the formation of butyric acid in the colon and comprising at least one cereal based fraction and at least one isolated probiotic strain of Lactobacillus as well as the use of said non-fermented composition as a synbiotic and for treatment of the metabolic syndrome, ulcerative colitis, Crohns disease, Irritable bowel syndrome (IBS), or Inflammatory bowel disease (IBD). The non-fermented composition of the invention is useful for the maintainance of a healthy gut-mucosa and/or for the provision of an increased barrier function of the gut-mucosa.

Cooking Snack Foods

A method of cooking a snack food, the method comprising the steps of: a. providing a bed comprising a plurality of particles; b. heating and moving the particles in the bed to form a mobile cooking medium in the form of a heated, mobile bed of particles; c. providing a plurality of snack food precursor elements in the cooking medium thereby to cook the snack food precursor elements to form a plurality of cooked snack food pieces, wherein the heated, mobile particles transfer heat into the snack food precursor elements by thermal conduction; and d. separating the plurality of snack food pieces and the cooking medium. 1. A method of cooking a snack food , the method comprising the steps of:a. providing a bed comprising a plurality of particles;b. heating and moving the particles in the bed to form a mobile cooking medium in the form of a bed of heated, mobile particles;c. providing a plurality of snack food precursor elements in the cooking medium thereby to cook the snack food precursor elements to form a plurality of cooked snack food pieces, wherein the heated, mobile particles transfer heat into the snack food precursor elements by thermal conduction; andd. separating the plurality of snack food pieces from the cooking medium.2. The method according to claim 1 , wherein the mobile cooking medium in the form of a bed is tumbled claim 1 , stirred or vibrated.3. The method according to claim 1 , wherein the particles are inert and the particles do not react with or flavour the snack food product during the cooking method.4. The method according to claim 1 , wherein the particles have a density of from 250 to 7500 kg/m claim 1 , optionally from 400 to 5000 kg/m.5. The method according to claim 1 , wherein the cooking medium has a bulk density of from 250 to 1000 kg/m claim 1 , optionally from 400 to 800 kg/m.6. The method according to claim 1 , wherein the cooking medium has a bulk density which is lower than or equal to the density of the snack food precursor ...

Cooking Snack Foods

A method of cooking a snack food, the method comprising the steps of: a. providing a bed comprising a plurality of particles, wherein the particles are composed of, comprise or consist of a material which is magnetic and/or electroconductive; b. heating the particles in the bed to form a cooking medium in the form of a heated bed of particles, wherein in step b the particles are heated at least partially by electromagnetic induction; c. providing a plurality of snack food precursor elements in the cooking medium thereby to cook the elements to form a plurality of cooked snack food pieces, wherein the heated particles transfer heat into the elements by thermal conduction; and d. separating the plurality of snack food pieces and the cooking medium. 1. A method of cooking a snack food , the method comprising the steps of:a. providing a bed comprising a plurality of particles, wherein the particles comprise a material which is magnetic and/or electroconductive;b. heating the particles in the bed to form a cooking medium in the form of a heated bed of particles, wherein the heating is at least partially by electromagnetic induction;c. providing a plurality of snack food precursor elements in the cooking medium thereby to cook the elements to form a plurality of cooked snack food pieces, wherein the heated particles transfer heat into the elements by thermal conduction; andd. separating the plurality of cooked snack food pieces from the cooking medium.2. The method according to claim 1 , wherein the particles are inert and the particles do not react with or flavor the snack food product during the cooking method.3. The method according to wherein the particles have a density of from 250 to 7500 kg/m claim 2 , optionally from 400 to 5000 kg/m.4. The method according to claim 1 , wherein the cooking medium has a bulk density of from 250 to 1000 kg/m claim 1 , optionally from 400 to 800 kg/m.5. The method according to claim 1 , wherein the cooking medium has a bulk density ...

Production of Shredded Products With Inclusions

A method for making a shredded product having a marbled surface and the resulting product are provided. The method includes partially cooking an uncooked mass in a first cooking process to form a partially cooked mass and then combining the partially cooked mass with an inclusion component to form an inclusion mass. The inclusion mass is cooked in a second cooking process to form a fully cooked mass. The material is shredded to form continuous net-like sheets having a marbled appearance defined by a first portion of the continuous net-like sheets with the low or non-glutenous material having a first overall color and a second portion of the continuous net-like sheets with the inclusion component having a second overall color different from the first overall color.

Rotary Head Extruder, Method of Extrusion and Extruded Products

An improved rotary head extruder incorporates an auger system comprising more than one auger to create asymmetrical, substantially cylindrical extruded products having a density within the range of about 3.0 to about 6.0 lbs./cu ft. A wide variety of fine particles such as flour and powder can be successfully introduced into and conveyed within a rotary head extruder to the die assembly, where the materials are cooked to form hard, dense extruded collets with randomly asymmetrical shapes. A transition piece at the downstream end of the augers allows for continuous, uniform flow to the die assembly, where cooking takes place. Using the equipment described, raw materials other than the typically used corn meal are produced, while maintaining the desired bulk density, texture, and crunch of random extruded products. 1. A rotary head extruder comprising:an auger system comprising more than one rotatable auger within a single barrel and a transition piece at a downstream end of the auger system;a die assembly comprising a stator, a rotatable plate, and a die gap between the stator and the rotatable plate, the stator comprising a stator head at the downstream end of the auger system and a stationary plate surrounding an outlet end of the stator head downstream from the single barrel, and the rotatable plate downstream from the stationary plate, wherein said transition piece is within the stator head and begins at a location behind a downstream end of the rotatable auger and diverges to a wider opening in communication with the stationary plate.2. The rotary head extruder of wherein the die gap is between about 1.35 and about 2.54 mm during operation of the extruder.3. The rotary head extruder of wherein the stator head comprises interior grooves in communication with the transition piece.4. The rotary head extruder of wherein the auger system comprises more than two augers within a single barrel upstream from the transition piece.5. The rotary head extruder of wherein the ...

Seasoning Composition, Snack Food Comprising Said Composition and Method of Seasoning a Snack Food

A seasoning composition suitable for application topically to a snack food, and in particular an uncooked snack food, the seasoning composition comprising a plurality of seasoning-containing granules. 1. A seasoning composition comprising a solid seasoning component in the form of a plurality of granules , optionally having a volume average particle size 250 to 1400 microns , wherein said granules contain a mixture of seasoning ingredients; a carrier for the seasoning ingredients; and optionally at least one adjuvant component.2. A seasoning composition according to claim 1 , wherein granules are formed from a plurality of agglomerated primary particles containing seasoning ingredients.3. A seasoning composition according to claim 2 , wherein the primary particles are bound together with a binding solution or suspension.4. A seasoning composition according to claim 3 , wherein the binding solution or suspension comprises a binding agent selected from the group consisting of gum Arabic claim 3 , maltodextrin and cellulose derivatives claim 3 , such as methyl cellulose.5. A seasoning composition according to claim 3 , wherein the binding solution or suspension contains seasoning ingredients.6. A seasoning composition according to claim 1 , wherein the granules have a bulk density of between 250 g/l and 1000 g/l.7. A seasoning composition according to claim 1 , which represents a first partial seasoning composition of a total seasoning composition.8. A seasoning composition according to claim 7 , comprising a first partial seasoning composition and a second partial seasoning composition claim 7 , suitable for separate claim 7 , sequential or simultaneous application claim 7 , topically to the surface of a snack food.9. A seasoning composition according to claim 7 , wherein the first partial seasoning composition contains ingredients selected from tastants.10. A seasoning composition according to claim 7 , wherein the second partial seasoning composition is an aroma oil ...

STEVIA-CONTAINING FOOD AND BEVERAGE COMPOSITIONS

The present invention provides food or beverage compositions, such as yoghurts puddings, fruit preparations or lemonades, which comprise (a) one or more steviol glycosides as sweetening agents, and (b) yeast extract or yeast autolysate. The invention also provides a sweetening composition comprising (a) one or more steviol glycosides, and (b) yeast extract or yeast autolysate. The present invention further provides a method for eliminating or reducing a steviol glycoside-related off- taste in a food or beverage composition. Finally, the present invention relates to the use of a yeast extract or yeast autolysate for eliminating or reducing a steviol glycoside- related off-taste in a food or beverage composition. 2. Food or beverage composition according to claim 1 , wherein said composition is selected from the group consisting of yoghurt claim 1 , pudding claim 1 , fruit preparation claim 1 , tomato ketchup claim 1 , ice cream claim 1 , chocolate claim 1 , fruit or wine gums claim 1 , confectionaries claim 1 , cakes and sauces.3. Food or beverage composition according to claim 1 , wherein said composition is selected from the group consisting of drinking yoghurt claim 1 , fruit juice claim 1 , lemonade claim 1 , sport and energy drinks claim 1 , teas claim 1 , coffees claim 1 , milk drinks claim 1 , soy milk drinks claim 1 , soft drinks claim 1 , and cacao.4. Food or beverage composition according to claim 1 , wherein said one or more steviol glycosides are present in the composition in an amount of at least 0.01% (w/w).5. Food or beverage composition according to claim 1 , wherein said yeast extract or yeast autolysate is present in the composition in an amount of at least 0.0005 (w/w).6. Food or beverage composition according to claim 1 , wherein said one or more steviol glycosides are selected from the group consisting of Stevioside claim 1 , Rebaudioside A-F claim 1 , and Dulcoside A.7. Food or beverage composition according to claim 1 , wherein said composition ...

Organic Compounds

This disclosure relates to flavour modification and to compounds of formula (I) 2. A flavour composition according to wherein the flavour co-ingredient is selected from: sugars claim 1 , fats claim 1 , salts claim 1 , monosodium glutamate claim 1 , calcium ions claim 1 , phosphate ions claim 1 , organic acids claim 1 , proteins claim 1 , purines claim 1 , flavours claim 1 , and mixtures thereof.7. A flavor composition according to claim 1 , wherein the compound of Formula (I) is selected from:5-(ethylamino)-2-oleamido-5-oxopentanoic acid;2-butylamido-5-(ethylamino)-5-oxopentanoic acid;5-(ethylamino)-2-hexanamido-5-oxopentanoic acid:5-(ethylamino)-2-isobutyramido-5-oxopentanoic acid;5-(ethylamino)-2-[(9Z,12Z)-octadeca-9,12-dienoylamino]-5-oxopentanoic acid;5-(ethylamino)-2-dodecanamido-5-oxopentanoic acid;5-oxo-1-palmitoylpyrrolidine-2-carboxylic acid; and, 5-oxo-1-stearoylpyrrolidine-2-carboxylic acid.8. A compound according to claim 4 , wherein the compound of Formula (I) is selected from:5-(ethylamino)-2-oleamido-5-oxopentanoic acid;2-butylamido-5-(ethylamino)-5-oxopentanoic acid;5-(ethylamino)-2-hexanamido-5-oxopentanoic acid:5-(ethylamino)-2-isobutyramido-5-oxopentanoic acid;5-(ethylamino)-2-[(9Z,12Z)-octadeca-9,12-dienoylamino]-5-oxopentanoic acid;5-(ethylamino)-2-dodecanamido-5-oxopentanoic acid;5-oxo-1-palmitoylpyrrolidine-2-carboxylic acid; and, 5-oxo-1-stearoylpyrrolidine-2-carboxylic acid.9. A comestible product according to claim 3 , wherein the compound of Formula (I) is selected from:5-(ethylamino)-2-oleamido-5-oxopentanoic acid;2-butylamido-5-(ethylamino)-5-oxopentanoic acid;5-(ethylamino)-2-hexanamido-5-oxopentanoic acid:5-(ethylamino)-2-isobutyramido-5-oxopentanoic acid;5-(ethylamino)-2-[(9Z,12Z)-octadeca-9,12-dienoylamino]-5-oxopentanoic acid;5-(ethylamino)-2-dodecanamido-5-oxopentanoic acid;5-oxo-1-palmitoylpyrrolidine-2-carboxylic acid; and,5-oxo-1-stearoylpyrrolidine-2-carboxylic acid.9. A method according to claim 5 , wherein the compound of ...

AMORPHOUS PROTEIN EXTRUDATES

The present invention relates to amorphous food materials containing an amount of protein and processes for its manufacture. More particularly, the present invention relates to amorphous protein extrudates containing high concentrations of protein, processes for manufacturing such protein extrudates, and the use of such protein extrudates as food ingredients. 1. An amorphous protein extrudate comprising about 90% or more protein by weight on a moisture-free basis , based on the weight of the amorphous protein extrudate , wherein the amorphous protein extrudate has a density of from about 0.02 g/cmto about 0.35 g/cm , a non-uniform external structure and a non-uniform internal structure , and a network of internal voids that are of varying shape and sizes.2. The amorphous protein extrudate of wherein the protein is selected from the group consisting of vegetable proteins claim 1 , dairy proteins claim 1 , meat proteins claim 1 , and combinations thereof.3. The amorphous protein extrudate of wherein the protein is a vegetable protein selected from cereal grains claim 2 , such as wheat claim 2 , corn claim 2 , or barley; or legumes claim 2 , such as soybeans or peas.4. The amorphous protein extrudate of wherein the protein is a soy protein.5. The amorphous protein extrudate of wherein the amorphous protein extrudate has a hardness of from about 1 claim 1 ,000 grams to about 50 claim 1 ,000 grams.6. The amorphous protein extrudate of wherein the amorphous protein extrudate further comprises at least one multigrain component.7. The amorphous protein extrudate of wherein the amorphous protein extrudate further comprises a starch.8. The amorphous protein extrudate of wherein the amorphous protein extrudate further comprises a fiber.9. A food product comprising the amorphous protein extrudate of .10. The food product of wherein the food product is selected from the group consisting of snack foods claim 9 , bars claim 9 , granola claim 9 , trail mix claim 9 , cold cereals ...

A METHOD OF MANUFACTURING A TEXTURED FOOD PRODUCT AND A TEXTURED FOOD PRODUCT

A method of manufacturing a textured food product comprising the steps of preparing a slurry comprising dry matter and water, wherein the dry matter comprises 1. at least 35% by weight legume protein, 2. 10% to 45% by weight oat bran, whole grain oat flour or a mixture thereof, and 3. 2% t 35% by weight of the dry matter of oat protein, of which 2. and 3. must always add up to no more than 65% by weight. The slurry further comprises water 20%-80% by weight of the weight of the dry matter. The method further includes cooking the slurry in an extruder cooker and extruding the cooked slurry to form the textured food product. 1. A method of manufacturing a textured food product , comprising the steps of: [ 1. at least 35% by weight legume protein,', '2. 10% to 45% by weight oat bran, whole grain oat flour or a mixture thereof, and', '3. 2% to 35% by weight of the dry matter of oat protein,', 'of which 2. and 3. must always add up to no more than 65% by weight;', 'and, 'i) wherein the dry matter comprises, 'ii) wherein the slurry further comprises water 20%-80% by weight of the weight of the dry matter; and, 'preparing a slurry comprising dry matter and water,'}cooking the slurry in an extruder cooker; andextruding the cooked slurry to form said textured food product.2. The method according to according to claim 1 , wherein: the step of cooking is performed at a temperature between 130° to 191° C.3. The method according claim 1 , wherein: the share of oat bran and of oat protein is 40% to 60% by weight of the dry matter weight of the slurry and is preferably selected to produce a textured food product having a consistency for which a resistance force exhibited by 9.0 to 10.5 mm high sample of said textured food product during a compression test with a knife blade required to cut the sample textured food product is between 16 N and 28 N with a penetration distance between 5.5 and 8.5 mm.4. The method according to claim 1 , wherein: after the step of extruding the cooked ...

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

A composition and method for supplementing food, nutrition, and diet systems with omega-6 to omega-3 balanced oils comprising a synergistic blend of at least two oils. The composition further comprises a synergistic blend of long chain omega-3 oil as a means to further increase the nutritional value. The composition provides an effective increase in therapeutic and pharmacological properties in nutrition and diet systems. 1. A composition for manufacture of a food product , consisting essentially of a mixture of omega-6 fatty acids , omega-3 fatty acids , and an antioxidant , wherein the ratio of omega-6 fatty acids to omega-3 fatty acids by weight is from 0.01:1 to 0.65:1 or 0.67:1 to 5:1; the omega 3 fatty acids comprise a short-chain polyunsaturated fatty acid (“PUFA”) and a long-chain PUFA , where the short chain has fewer than 20 carbon atoms in an aliphatic tail and the long chain PUFA has 20 or greater than 20 carbons in an aliphatic tail , where the ratio of short-chain PUFA to long-chain PUFA by weight is from 0.01:1 to 5:1; and the food product is a baked item and contains at least 50 mg of long-chain PUFA per at least 10 g serving size of the baked item.2. The composition of claim 1 , wherein the omega-6 fatty acids claim 1 , omega-3 fatty acids claim 1 , and the antioxidant comprise an emulsion.3. The composition of claim 2 , wherein the antioxidant is selected from the group consisting of a sinapyl compound claim 2 , a sulfur containing antioxidant claim 2 , ferulic acid containing antioxidant claim 2 , vitamin E claim 2 , a tocotrienol claim 2 , curcumin claim 2 , inositol claim 2 , and combinations thereof.4. The composition of claim 3 , wherein the antioxidant concentration of the emulsion is between about 5 ppm to 20 claim 3 ,000 ppm.5. The composition of claim 1 , wherein the long-chain PUFA is EPA claim 1 , DHA claim 1 , or a combination thereof.6. The composition of claim 1 , wherein the baked item is selected from the group consisting of puff ...

REDUCED SODIUM FOOD PRODUCTS

Naturally-derived compounds having various structures elicit the perception of salty taste, enhance the perception of salty taste of a salt, or act at one or more sodium channels. Food products may include such naturally-derived compounds, which may be used to reduce the sodium content, while imparting a similar level of saltiness. 178-. (canceled)80. The food product of claim 79 , wherein Ris C-Calkyl.81. The food product of claim 79 , wherein Ris H.83. The food product of claim 79 , wherein Y is CR═CH and Ris H.84. The food product of claim 79 , wherein Y is CHR—CHand Ris OH or —OCH.85. The food product of claim 79 , wherein Ris CH.87. The food product of claim 79 , wherein the compound of formula A is compound 1.88. The food product of claim 79 , wherein the compound of formula A is compound 2.89. The food product of claim 79 , wherein the compound of formula A is compound 3.90. The food product of claim 79 , wherein the compound of formula A is compound 4.91. The food product of claim 79 , wherein the compound of formula A is compound 5.92. The food product of claim 79 , wherein the compound of formula A is compound 6.93. The food product of claim 79 , wherein the compound of formula A is compound 7.94. The food product of claim 79 , wherein the compound of formula A is compound 8.95. The food product of claim 79 , wherein the compound of formula A is compound 9.96. The food product of claim 79 , wherein the compound of formula A is present in the food product from 0.01 to 2 percent by weight. This application claims the benefit of each of the following Provisional Patent Applications: US 61/762,781, filed on Feb. 8, 2013; US 61/762,792, filed on Feb. 8, 2013; US 61/762,798, filed on Feb. 8, 2013; US 61/762,804, filed on Feb. 8, 2013; U.S. 61/763,244, filed on Feb. 11, 2013; US 61/763,274, filed on Feb. 11, 2013; and US 61/763,300, filed on Feb. 11, 2013. Each of the above-referenced US Provisional Patent Applications is hereby incorporated herein by reference ...

GEOGRAPHY GAME USING MAPS AND EDIBLE CHIPS

A geography game for learning geography and geographic information is disclosed that includes maps, scoresheets, lists of facts, and rules and instructions used to guide players on how to effectively use edible food items, such as chips, to learn geography through a fun and entertaining platform. The game provides marketing value to chip manufacturers and variations of the game add even more value by creating excitement and longevity. In one implementation, the edible chip is a triangular corn tortilla chip. 1. A geography game , comprising:a map illustrating a plurality of geographic regions; anda plurality of edible chips.2. The geography game of claim 1 , further comprising:a rule sheet;an answer sheet that provides a list of facts regarding the geographic regions; anda score sheet.3. The geography game of wherein the map is packaged within a package of edible chips.4. The geography game of wherein the map claim 2 , rule sheet claim 2 , answer sheet claim 2 , and score sheet are packaged together inside a package of the plurality of edible chips.5. The geography game of wherein the edible chips are triangular corn tortilla chips.612-. (canceled) The present disclosure relates to games and, more particularly, to games utilizing edible food items as game pieces.The subject of geography is fundamental to a well-rounded education, although geography is not often taught in schools as a stand-alone subject. As a result, maps of countries and continents may be difficult for students to understand and study. Memorization has traditionally been a key component to learning continents, countries, states, capitals, and their respective shapes and cartographic relationships to one another. Conventional teaching methods, through the use of memorization, fail to provide a fun and entertaining way for students to learn geographic regions and facts. Therefore, current methods of teaching geography can be enhanced by making geography more entertaining and fun to learn.A geography ...

System and Method for Flaking

A system and method for flaking. The system includes a stationary roller, and moveable roller, and an adjustable fixator applying tension between the stationary and moveable rollers. The fixator includes a pressure transducer and a linear indicator. The transducer and indicator allow the fixator to read pressures and make fine adjustments to the fixator to obtain a desired gap between the two rollers. 1. A system for flaking , said system comprising:a stationary roller;a moveable roller;an adjustable fixator applying tension between said stationary roller and said moveable roller;wherein said fixator comprises a pressure transducer and a linear indicator.2. The system of further comprising a steam cabinet upstream from said rollers.3. The system of further comprising a roller feeder upstream of said rollers claim 1 , wherein said roller feeder feeds product to said rollers claim 1 , and wherein said roller feeder is in communication with said pressure transducer.4. The system of further comprising a density analyzer downstream from said roller.5. The system of wherein said density analyzer receives a sample from said rollers claim 4 , and wherein said system weighs a sample in a container with a known volume to calculate an actual density.6. A density analyzer comprising:a product inlet;a funnel for directing received product to a container of a known volume;a scale for weighing said received product;a PLC to calculate density.7. The density analyzer of further comprising a cyclone to create a vacuum to receive product.8. The density analyzer of wherein said funnel is stationary claim 6 , and wherein said cup is moveable from a receiving position adjacent to and below said funnel to a discharge position removed from said funnel.9. The density analyzer of further comprising a plunger to clear said cup of the received product.10. The density analyzer of wherein said PLC is in communication to a pair of rollers separated by a gap claim 6 , and wherein said PLC controls ...

Snack Food Pellets

A starch-based snack food pellet for manufacturing an expanded snack food, the pellet being essentially free of sodium chloride and comprising a starch matrix, the starch matrix including a crystalline fraction and an amorphous fraction, wherein the weight ratio of the crystalline fraction to the amorphous fraction is from 0.52 to 0.60. 1. A starch-based snack food pellet for manufacturing an expanded snack food , the pellet being essentially free of sodium chloride and comprising a starch matrix , the starch matrix including a crystalline fraction and an amorphous fraction , wherein the weight ratio of the crystalline fraction to the amorphous fraction is from 0.52 to 0.60.2. A starch-based snack food pellet according to wherein the weight ratio of the crystalline fraction to the amorphous fraction is from 0.54 to 0.58.3. A starch-based snack food pellet according to wherein the starch matrix includes potato starch.4. A starch-based snack food pellet according to wherein the starch matrix comprises a first crystalline starch composition and a second amorphous starch composition.5. A starch-based snack food pellet according to wherein the first and second starch compositions have been blended together to form the starch matrix.6. A starch-based snack food pellet according to wherein the first starch composition comprises a majority of crystalline starch and a minority of amorphous starch claim 4 , and the second starch composition comprises a majority of amorphous starch and a minority of crystalline starch.7. A starch-based snack food pellet according to wherein the first starch composition comprises at least 25 wt % crystalline starch based on the weight of the first starch composition claim 6 , and the second starch composition comprises at least 80 wt % amorphous starch based on the weight of the second starch composition.8. A starch-based snack food pellet according to wherein the starch matrix includes from 75 to 95 wt % claim 4 , optionally from 80 to 90 wt % ...

Method for preparing a carbohydrate and/or protein product

The invention relates to method and a device for preparing a carbohydrate and/or protein product by subjecting a carbohydrate and/or protein to a heat treatment after a few ingredients have been added.

FOODSTUFF

A process for the preparation of a corn-based foodstuff, the process comprising the step of contacting a corn-based flour with a xylanase enzyme, as defined herein, such that a xylan-containing material native to the corn is degraded, is disclosed. Flours, masas and masa foodstuffs, especially tortillas, produced by the process are also disclosed. 1. A process for the preparation of a corn-based foodstuff , the process comprising the step of contacting a corn-based flour with a xylanase enzyme , such that a xylan-containing material native to the corn is degraded;wherein the xylanase enzyme is selected from the group consisting of:(B) a polypeptide as set forth in SEQ ID No. 17 or SEQ ID No. 18 or SEQ ID No. 19; or a variant, fragment, homologue or derivative thereof having at 90% identity with SEQ ID No. 17 or SEQ ID No. 18 or SEQ ID No. 19; or encoded by a nucleotide sequence set forth as SEQ ID No. 20, SEQ ID No. 21 or SEQ ID No. 22, or is encoded by a nucleotide sequence which can hybridize to the complement of SEQ ID No. 20, SEQ ID No. 21 or SEQ ID No. 22 under high stringency conditions, or is encoded by a nucleotide sequence which has at least 90% identity with SEQ ID No. 20, SEQ ID No. 21 or SEQ ID No. 22, or is encoded by a nucleotide sequence which differs from SEQ ID No. 20, SEQ ID No. 21 or SEQ ID No. 22 due to the degeneracy of the genetic code; or(A1) a polypeptide sequence set forth as SEQ ID No. 1, SEQ ID No. 2 or SEQ ID No. 3, or a variant, homologue, fragment or derivative thereof having at least 90% identity with SEQ ID No. 1, SEQ ID No. 2 or SEQ ID No. 3 or a polypeptide sequence which comprises SEQ ID No. 1, SEQ ID No. 2, or SEQ ID No. 3, with a conservative substitution of at least one of the amino acids, or is encoded by a nucleotide sequence set forth as SEQ ID No. 4, SEQ ID No. 5 or SEQ ID No. 6, or is encoded by a nucleotide sequence which can hybridize to SEQ ID No. 4, SEQ ID No. 5 or SEQ ID No. 6 under high stringency conditions, or is ...

Compositions and Methods to create natural curing foods

A natural food composition or nutraceutical compositions comprising a compound or a mixture of compounds selected from the group consisting of organic super foods, without any genetically modified or toxic ingredients, all prepared mechanically, thereby, these nutraceutical compositions act as medicine, to control symptoms, prevent, and treat a broad range of health issues. In addition to providing daily nutritional value, needed in the human body, to promote general well-being, my invention is distinguished from prior art, in the way, my methods of integrative approaches use manufactured thought-out mechanical processes, without high temperatures, that protect food from losing their nutrients and medicinal properties, whereby, becoming “disease preventive food” as “dietary and culinary interventions” with “real food or mechanically processed food” designed as a safe and cost-effective alternative to drugs. This is a brilliant solution for prevention and intervention -focused food against chronic diseases in the world. 1. A natural/organic food or nutraceutical composition comprising of:barley, brown rice, oats, quinoa, whole wheat, soybeans, black beans, honey, flaxseed, sunflower seeds, walnuts, black seed, moringa, goji berries, coconut, seaweeds and chaga mushrooms;wherein the said ingredients are combined in various proportions and in different combinations and prepared in various forms of food products for providing daily nutritious balanced diet with critical components like proteins, enzymes, minerals, vitamins, fiber, fatty acids and iodine to bring and maintain general well-being of the human body.2. A natural food or nutraceutical composition according to claim 1 , wherein the mushroom selected is Chaga mushroom.3. A natural food or nutraceutical composition according to claim 1 , wherein one of the various forms of food product is pasta and its derivatives like ravioli claim 1 , cannelloni claim 1 , lasagna claim 1 , long and short pasta.4. A natural ...

Gene underlying the number of spikelets per spike qtl in wheat on chromosome 7a

The present invention relates to the field of agriculture. In particular the invention provides a protein, a nucleic acid, a recombinant gene, plants comprising the recombinant gene and methods for altering the number of spikelets per spike of a wheat plant.

CRISPS AND SYRUP MADE FROM LOW BITTER CHICORY PRODUCTS

The present invention provides a food product comprising at least 1.5%, 5%, 10%, 20%, 30%, or more, by weight total ingredients of a low bitter chicory plant material or flour. The present invention also provides a method for obtaining a chicory product with reduced bitterness, comprising blanching chicory roots or root chips, drying the blanched chicory root chips, and optionally grinding the dried chicory root chips and incorporating it into flour, dough, or other food products. Also provided is a method for obtaining a chicory taproot with reduced bitterness, comprising cultivating a chicory plant at a soil nitrogen level of 150 lbs per acre or less in the upper 3 feet of the soil. 124-. (canceled)25. A method of obtaining an oligofructose syrup with reduced bitterness , comprising:(i) cooking chicory taproots of a low bitter chicory plant at a temperature of between 43° C. and 100° C.;(ii) drying the chicory taproots after cooking to produce chicory chips;(iii) milling the dried chicory chips to produce low bitter chicory flour;(iv) sieving the low bitter chicory flour;(v) suspending the recovered plant material in hot water ranging in temperature from 50° C. to 100° C. to form a heated solution; and(vi) agitating the heated solution to produce a syrup.26. The method according to claim 25 , wherein sieving comprises the use of a 30 mesh (0.500 mm) claim 25 , a 40 mesh (0.420 mm) claim 25 , a 45 mesh (0.354 mm) claim 25 , a 50 mesh (0.297 mm) claim 25 , a 60 mesh (0.250 mm) claim 25 , a 70 mesh (0.210 mm) claim 25 , an 80 mesh (0.177 mm) claim 25 , a 100 mesh (0.149 mm) or higher sieve.27. The method according to claim 25 , wherein cooking comprises one or more of boiling claim 25 , microwaving claim 25 , steaming or blanching unroasted chicory taproots.28. The method according to claim 25 , wherein milling comprises the use of hammer mills claim 25 , universal mills claim 25 , pin mills claim 25 , cutting mills claim 25 , crushers claim 25 , mechanical mills ...

ACRYLAMIDE CONTROL IN COOKED FOOD PRODUCTS

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

Savory cluster snack food

The present invention discloses a snack food product comprising a plurality of savory clusters, each cluster comprising a dry mixture comprising at least one grain, at least one seed and at least one nut, the mixture being coated with a binder, wherein the binder comprises or consists of a mixture of a soluble dietary fibre component and a low dextrose equivalent (DE) sugar syrup, the low dextrose equivalent (DE) sugar symp having a maximum dextrose equivalent (DE) of 40, in a weight ratio within the range of from 30:70 to 70:30, and each cluster comprises from 65 to 85 wt % of the mixture and from 15 to 35 wt % of the binder, each wt % value being the based on the total weight of the cluster. The snack food provides a satisfying snack between meals or in place of a meal.

APPARATUS AND METHOD FOR PRODUCING FLAKE-LIKE CEREAL WITHOUT THE USE OF A FLAKING MILL

An apparatus and method for producing flake-like cereal without the use of a flaking mill. 1. An extruder system comprising:a cooking extruder configured to extrude a food material; an inlet configured to accept the food material;', 'a breaker screen connected to the inlet and comprised of one or more holes;', 'an expansion chamber connected to the breaker screen, wherein the expansion chamber has an expansion chamber cross-sectional area;', 'an exit orifice connected to the expansion chamber and configured to output the food material, wherein the exit orifice has an exit orifice cross-sectional area;, 'a die connected to the cooking extruder comprised of one or more orifices; each orifice comprisinga cutting knife assembly connected to the exit orifice configured to cut the food material at a rate to create a slice thickness.2. The extruder system of claim 1 , wherein the exit orifice cross-sectional area is less than the expansion chamber cross-sectional area.3. The extruder system of claim 1 , wherein the one or more holes include a hole cross-sectional area and the combined hole cross-sectional area of all holes in the breaker screen is less than the expansion chamber cross-sectional area.4. The extruder system of claim 1 , wherein the cutting knife assembly cuts the food material at a rate such that the slice thickness is approximately less than the size of one or more vapor bubbles within the food material.5. The extruder system of claim 1 , wherein the cooking extruder heats the food material to a temperature greater than about 212 degrees Fahrenheit.6. The extruder system of claim 1 , wherein the food material outputs the exit orifice at a temperature approximately between about 250 degrees Fahrenheit and about 350 degrees Fahrenheit.7. The extruder system of claim 1 , wherein the cooking extruder mixes water with the food material and the food material includes a moisture content.8. The extruder system of claim 7 , wherein the moisture content is ...

Gelatinized cereal product containing oligosaccharide

A gelatinised cereal product which contains a plant material which is a source of inulin; for example chicory. Sufficient of the plant material is included to provide at least about 0.25% by weight of inulin on a dry basis. The cereal product may be used as a pet food or breakfast cereal.

Flavour release material and its use in different food products

A flavour release material comprising a vegetable fibrous material with natural or artificial cavities is disclosed. The flavour release material further comprises a solution comprising at least one lipophilic flavouring and at least one lipophilic component, such as an oil or a fat. The solution is applied to the cavities to provide controlled release of flavouring. Furthermore, the invention concerns a food product comprising the flavour release material and a method of producing the flavour release material.

Enzymatic process for nixtamalization of cereal grains

Disclosed are novel methods of producing food compositions by the use of an enzymatic digestion of the component parts of whole portions of cereal grains, and grain materials, to impart advantageous qualities to the resulting flour and dough related products produced therefrom. The present invention specifically relates to the fields of making flour and dough, used for totillas, corn chips, totilla chips, snacks, half-products and related products from the component parts and whole portions of cereal grains, and related materials.

Production of thin, irregular chips with scalloped edges and surface bubbles

A dough sheet for producing thin, baked chips is obtained continuously by compressing a dough sheet to a thickness of less than or equal to about 0.035 inch between counter-rotating gauge rolls while maintaining the surface of each gauge roll at a temperature of about 85° F. to about 95° F. Maintaining the gauge roll surface temperature at about 85° F. to about 95° F. avoids sticking, tearing, and shredding of the thin dough sheet as it is compressed and transferred by the gauge rolls, even at high production rates or line speeds. A rotary cutter is employed to obtain thin, irregularly shaped, scallop-edged snacks in a variety of shapes from a single dough sheet without producing dough scraps between the pieces.

Seasoning recovery and recycle

Seasoning for use with snack chips can be recovered and recycled. A seasoning permeable conveyor (114) transports snack chips through a seasoning application. The seasoning applicator (122) deposits seasoning onto the snack chips. The conveyor allows the seasoning not adhered to the moving snack chips to substantially pass through and by toward a seasoning recoverer (130). The seasoning recoverer, which is positioned beneath the conveyor, collects the seasoning for purification and blending with fresh seasoning. After blending, the seasoning mixture is transported to the seasoning application for use.

Hydroxycitric acid concentrate and method of making

Tension keeping device for tire capply

본 발명은 타이어 캡플라이 텐션유지장치에 관한 것으로서, 타이어 캡플라이의 반제품부착 준비단계 및 마무리단계의 텐션을 일정하게 유지할 수 있도록, 상하에 수평방향으로 나란한 1개조가 좌우로 대향 배치되는 수평부재; 상기 수평부재에 수평이동가능하게 각각 설치되는 복수의 수직부재; 상기 복수의 수직부재 중 상기 수평부재 상의 최외측에 나란하게 대향배치된 수직부재끼리를 각각 연결하는 수직부재연결바; 상기 수직부재 중 이웃하는 수직부재 중 한쪽의 수직부재에 회전가능하게 장착되는 실린더; 상기 이웃하는 수직부재 중 다른쪽의 수직부재에 그 중간부근에서 회전가능하게 장착되고, 그 길이방향 양단이 양측에서 이웃하는 상기 수직부재에 장착된 실린더의 로드에 각각 링크되는 링크부재; 상기 링크부재의 길이방향에 수직인 방향으로 장착되는 로울러부재; 상기 수직부재에 회전가능하게 고정된 회전롤; 상기 회전롤에 걸리되, 그 일단이 최외측 회전롤 중 하나에 고정되고, 그 타단이 최외측 회전롤 중 나머지 하나를 따라 중력작용으로 방향전환하여 이어지는 와이어; 상기 와이어의 상기 타단에 연결되는 와이어 당김/풀림 구동부로 이루어진다. The present invention relates to a tire cap ply tension holding device, comprising: a horizontal member in which one pair of horizontally arranged vertically and horizontally facing each other in a vertical direction so as to maintain a constant tension in a preparation and finishing step of attaching a semi-finished tire cap ply; A plurality of vertical members each installed horizontally on the horizontal member; Vertical member connecting bar for connecting the vertical members arranged in parallel with the outermost side on the horizontal member of the plurality of vertical members, respectively; A cylinder rotatably mounted to one vertical member of neighboring vertical members among the vertical members; A link member rotatably mounted near the middle one of the neighboring vertical members, the link members being linked to rods of cylinders mounted at both ends thereof in the longitudinal direction, respectively; A roller member mounted in a direction perpendicular to the longitudinal direction of the link member; A rotary roll rotatably fixed to the vertical member; A wire which is caught by the rotating roll, one end of which is fixed to one of the outermost rotating rolls, the other end of which is redirected by gravity along the other of the outermost rotating rolls; It consists of a wire pull / loosening drive connected to the other end of the wire. 타이어, 캡플라이, 텐션유지, 프리롤 Tire, Cap Fly, Tension ...

Oligosaccharide-containing gelatinized grain products

본 발명은 이눌린 공급원인 식물 재료, 예를 들어 치커리를 함유하는 젤라틴화 곡물 제품에 관한 것이다. 또한, 건조 기준으로 적어도 약 0.25 중량 % 의 이눌린을 제공하기에 충분한 양의 식물 재료의 제공을 포함한다. The present invention relates to a gelatinized grain product containing plant material, for example chicory, which is a source of inulin. It also includes providing an amount of plant material sufficient to provide at least about 0.25% by weight of inulin on a dry basis. 곡물 제품은 애완 동물 용 사료 또는 아침식사용 곡물로서 사용될 수 있다. Grain products may be used as pet food or breakfast grains.

Improved microbial preparations

본 발명은 제품 내에서 증가된 성장/수확 가능성 또는 증가된 생존율/회수율을 갖는 미생물 제제로서, 난소화성 전분을 기질로 하거나 난소화성 전분을 함유하는 배지에서 성장 또는 배양시킨 미생물을 포함하는 제제; 그 제조 방법 및 미생물 제제를 함유하는 제품을 제공한다. The present invention provides a microbial agent having an increased growth / harvestability or an increased survival / recovery rate in a product, comprising: a microorganism comprising a microorganism grown on or grown in a medium containing indigestible starch; It provides a method for producing the same and a product containing the microbial agent. 미생물, 난소화성 전분, 배지, 글루코스, 비피도박테리움, 프로바이오틱, 유제품, 생존율, 회수율, 고 아밀로오스 전분 Microorganism, indigestible starch, medium, glucose, Bifidobacterium, probiotic, dairy product, survival rate, recovery rate, high amylose starch

营养小吃品

本发明提供了包含水果或蔬菜材料的小吃，所述小吃可被配制成在单份28克小吃中提供二分之一份并最多包括至少一份以及其间的份数的水果或蔬菜。所述小吃可包含12％或更少脂肪。水果小吃可包括约12％至约66％的水果源固体；约34％至约88％的淀粉；约0.1％至约5.0％的水分；以及约0％至约54％的任选成分。

Enzymatic generaltion of functional lipids from cereal bran extract

An equipment of scorched rice included rice

본 고안은 누룽지밥 제조장치에 관한 것으로, 더욱 상세하게는 본체(10)의 일측에 설치되어 양념(23)을 공급하는 양념공급호퍼(22)와, 이 양념공급호퍼(22) 하단에 연장설치되는 양념공급관(24)과, 상기 양념공급호퍼(22) 및 양념공급관(24)의 내측을 관통하여 연장설치되어 본체(10) 내측으로 양념(23)을 이송시키는 양념공급스크류(26)가 구비된 양념공급부(20); 본체(10)의 일측에 설치되어 밥(33)을 공급하는 밥공급호퍼(32)와, 이 밥공급호퍼(32)의 내측하단에 설치되어 상기 양념공급관(24)의 하단부 방향으로 밥(33)을 이송시키는 밥공급스크류(34)가 구비된 밥공급부(30); 상기 양념공급관(24)의 하단부에 연장설치되되 상기 각각의 호퍼(22,32)를 통해 공급된 양념(23)과 밥(33)이 섞이면서 누룽지(S)가 형성되도록 내측면에 가열코일(50)이 매립설치된 성형배출관(40); 상기 성형배출관(40)을 통해 배출되는 누룽지밥을 안내 배출하도록 성형배출관(40) 하단부에 일정거리 이격 설치되는 배출안내부(60);가 포함되어 이루어진다. The present invention relates to a nurungji rice production apparatus, and more specifically, is installed on one side of the main body 10, the seasoning supply hopper 22 for supplying the seasoning 23, and the extension is installed in the lower seasoning supply hopper 22 The seasoning supply pipe 24 is provided, and the seasoning supply hopper 22 and the seasoning supply screw (26) is provided extending through the inside of the seasoning supply pipe 24 to convey the seasoning (23) into the body (10). Seasoned supply unit 20; The rice supply hopper 32 which is provided at one side of the main body 10 and supplies the rice 33, and the rice supply hopper 32 which is installed at the inner bottom of the rice supply hopper 32 in the direction of the lower end of the seasoning supply pipe 24 (33) Rice supply unit 30 is provided with a rice feed screw 34 for transferring); It is installed on the lower end of the seasoning supply pipe 24, the heating coil 50 on the inner side to form a nurungji (S) while mixing the seasoning 23 and the rice 33 supplied through the respective hoppers (22,32) Molded discharge pipe 40 is embedded; And a discharge guide part 60 installed at a predetermined distance from the lower end of the molded discharge pipe 40 so as to guide discharge the nurungji rice discharged through the molded discharge pipe 40. 누룽지밥, 성형배출관, 가열코일 Nurungji rice, shaping discharge pipe, heating coil

改善された微生物調製物

(57)【要約】 本発明は、後で製品に添加された際に、得られた微生物の生存／回収率が、耐性デンプンを含まない培地で増殖または培養された同一微生物と比較して増大するように、耐性デンプンをベースとする、または耐性デンプンを含む培地で増殖または培養されて得られた微生物を含む微生物調製物に関する。また、後で製品に添加された際に、得られた微生物の生存／回収率が、耐性デンプンを含まない培地で増殖または培養された同一微生物と比較して増大するように、耐性デンプンをベースとする、または耐性デンプンを含む培地で微生物を増殖または培養すること、および、増大した生存／回収率を有する培養された微生物を回収することを含む微生物調製物を調製する方法にも関する。

Lingshi Mushroom Nurungji and Manufacturing Method Thereof

The present invention relates to lingzhi mushroom-added overcooked rice crust and a production method thereof. More specifically, the present invention relates to lingzhi mushroom-added overcooked rice crust with enhanced nutrition and preference by making a lingzhi mushroom mixed extract solution obtained by using lingzhi mushroom and sealwort absorbed into brown rice. The present invention further relates to a production method thereof. According to the present invention, the lingzhi mushroom-added overcooked rice crust production method comprises the following steps: a lingzhi mushroom mixed extract solution preparation step of obtaining the lingzhi mushroom mixed extract solution using lingzhi mushroom and sealwort; a rice cooking step of preparing steamed brown rice using the prepared lingzhi mushroom mixed extract solution as cooking water; and a brown rice overcooked rice crust formation step of forming brown rice overcooked rice crust using the steamed brown rice.

발아 현미 누룽지 제조방법 및 그 방법에 의해 제조된 발아 현미 누룽지

본 발명은 발아 현미 누룽지 제조방법 및 그 방법에 의해 제조된 발아 현미 누룽지에 관한 것으로, 현미 발아과정에서 현미에 생기는 냄새를 식초에 함침시켜 제거함으로써 발아 현미가 갖고 있는 영양 성분을 그대로 유지하면서 누룽지의 식감을 높이고, 찹쌀의 쫄깃하고 부드러운 맛을 느끼게 하며, 견과류의 씹히는 맛과 영양을 더하여 어린이나 노인들의 건강식으로 안성맞춤이고, 해초류 성분을 섭취하도록 하여 어린이가 먹기 싫어하지만 반드시 필요한 영양 성분을 섭취하도록 하여 건강에 큰 도움을 줄 수 있다. 또한, 본 발명의 누룽지는 물 결합력이 뛰어나 누룽지에 물을 부어 끊이게 되면, 수분이 쉽게 침투되어 맛과 향뿐만 아니라 소화 흡수까지 용이한 구수한 누룽지가 된다. 그러므로 누룽지는 허약한 노인이나 위장 계통이 불편한 환자에게 좋으며 어린이 간식으로도 좋다. 저지방 고칼로리 식품으로 성인병이나 비만 환자에게 그리고 다이어트를 원하는 여성에게 아주 좋다.

Baked cracker and its preparation method

FIELD: food industry. SUBSTANCE: present invention relates to a method for preparation of an improved baked snack food product, to a method for preparation of a backed, rolled snack food product manufactured from a non-dehydrated ingredient. The present invention discloses formulae for rolled, baked fruit and vegetable crackers with a light crispy texture similar to that of potato chips or crackers. The non-dehydrated ingredients are combined with dry ingredients and butter for preparation of dough that is then rolled and cut into pieces. The pieces are baked for production of vegetable and fruit snack crackers. EFFECT: invention allows to produce a backed snack cracker with a relatively high level of nutritive substances content and having the required shape and a light, crispy texture similar to that of a usual snack food product. 19 cl, 5 tbl, 4 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) 2 487 543 (13) C2 (51) МПК A21D 13/04 (2006.01) A23L 1/216 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (21)(22) Заявка: 2011138302/13, 24.02.2010 (24) Дата начала отсчета срока действия патента: 24.02.2010 (73) Патентообладатель(и): Фрито-Лэй Трейдинг Компани ГмбХ (CH) (43) Дата публикации заявки: 10.04.2013 Бюл. № 10 2 4 8 7 5 4 3 (45) Опубликовано: 20.07.2013 Бюл. № 20 (56) Список документов, цитированных в отчете о поиске: WO 2009022298 А2, 19.02.2009. ЕР 1844665 A1, 17.10.2007. RU 2141763 C1, 27.11.1999. (85) Дата начала рассмотрения заявки PCT на национальной фазе: 26.09.2011 2 4 8 7 5 4 3 R U (87) Публикация заявки РСТ: WO 2010/097417 (02.09.2010) C 2 C 2 (86) Заявка PCT: EP 2010/052356 (24.02.2010) Адрес для переписки: 127006, Москва, ул. Долгоруковская, 7, Садовая Плаза, 11 эт., фирма "Бейкер и Макензи", пат. пов. Ю.А. Пыльневу (54) ПЕЧЕНЫЙ КРЕКЕР И СПОСОБ ЕГО ПРИГОТОВЛЕНИЯ (57) Реферат: Настоящее изобретение относится к способу приготовления усовершенствованного печеного закусочного продукта питания, к способу ...

Apparatus and method of producing flake-like grain products without using a crushing machine

FIELD: food industry. SUBSTANCE: group of inventions relates to an extrusion system and a method for producing a flake-like grain product without using a crushing machine. Extrusion system includes extruder with steaming, extrusion head, food material inlet and outlet, grinding screen, expansion chamber and cutting knife. EFFECT: use of group of inventions improves quality of ready product. 14 cl, 9 dwg РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 734 796 C2 (51) МПК A23P 30/34 (2016.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (52) СПК A23P 30/34 (2020.08) (21)(22) Заявка: 2018126509, 18.01.2017 (24) Дата начала отсчета срока действия патента: (73) Патентообладатель(и): КЕЛЛОГГ КОМПАНИ (US) Дата регистрации: 23.10.2020 18.01.2016 US 62/279,898 (43) Дата публикации заявки: 20.02.2020 Бюл. № 5 (45) Опубликовано: 23.10.2020 Бюл. № 30 (85) Дата начала рассмотрения заявки PCT на национальной фазе: 20.08.2018 2 7 3 4 7 9 6 (56) Список документов, цитированных в отчете о поиске: RU 2347514 C1, 27.02.2009. GB 2176089 A, 17.12.1986. US 3605649 A, 20.09.1971. RU 34320 U1, 10.12.2003. Приоритет(ы): (30) Конвенционный приоритет: R U 18.01.2017 (72) Автор(ы): ГИММЛЕР Норберт (US), ЛАУБЕНТАЛЬ Кевин Дж. (US) US 2017/013919 (18.01.2017) C 2 C 2 (86) Заявка PCT: (87) Публикация заявки PCT: R U 2 7 3 4 7 9 6 WO 2017/127416 (27.07.2017) Адрес для переписки: 119019, Москва, Гоголевский бульвар, д. 11, "Гоулинг ВЛГ (Интернэшнл) Инк" (54) Установка и способ получения хлопьевидных зерновых продуктов без применения плющильного станка (57) Реферат: Группа изобретений относится к пищевой экструзионную головку, вход и выход для промышленности, в частности к экструзионной пищевого материала, измельчающее сито, системе и способу получения хлопьевидного расширительную камеру и отсекающий нож. зернового продукта без применения Использование группы изобретений позволит плющильного станка. Экструзионная система повысить качество готового продукта. 2 н. и ...

Method of forming rippled chip-type products

A process for producing uniformly shaped chip-type products having a surface design thereon. The process provides chip-type products having a series of substantially parallel alternate arcuate ridges and grooves extending across both surfaces which effect a rippled appearance to the products wherein the rippled configuration is impressed only on one surface of the dough by a mill roll having an annularly grooved surface.

METHOD FOR GRANULATING PROCESSED PRODUCTS WITH LOW MOISTURE CONTENT AND THEIR APPLICATION

ÐÎÑÑÈÉÑÊÀß ÔÅÄÅÐÀÖÈß (19) RU (11) 2007 119 391 (13) A (51) ÌÏÊ A23P 1/02 (2006.01) A23L 1/00 (2006.01) ÔÅÄÅÐÀËÜÍÀß ÑËÓÆÁÀ ÏÎ ÈÍÒÅËËÅÊÒÓÀËÜÍÎÉ ÑÎÁÑÒÂÅÍÍÎÑÒÈ, ÏÀÒÅÍÒÀÌ È ÒÎÂÀÐÍÛÌ ÇÍÀÊÀÌ (12) ÇÀßÂÊÀ ÍÀ ÈÇÎÁÐÅÒÅÍÈÅ (21), (22) Çà âêà: 2007119391/13, 21.10.2005 (71) Çà âèòåëü(è): ÊÐÀÔÒ ÔÓÄÇ ÕÎËÄÈÍÃÑ, ÈÍÊ. (US) (30) Êîíâåíöèîííûé ïðèîðèòåò: 25.10.2004 US 10/972,089 (43) Äàòà ïóáëèêàöèè çà âêè: 27.11.2008 Áþë. ¹ 33 (87) Ïóáëèêàöè PCT: WO 2006/047465 (04.05.2006) R U (54) ÑÏÎÑÎÁ ÃÐÀÍÓËÈÐÎÂÀÍÈß ÎÁÐÀÁÎÒÀÍÍÛÕ ÏÐÎÄÓÊÒÎÂ Ñ ÍÈÇÊÈÌ ÑÎÄÅÐÆÀÍÈÅÌ ÂËÀÃÈ È ÈÕ ÏÐÈÌÅÍÅÍÈÅ (57) Ôîðìóëà èçîáðåòåíè 1. Ñïîñîá ãðàíóëèðîâàíè îáðàáîòàííîãî ïèùåâîãî ïðîäóêòà ñ íèçêèì ñîäåðæàíèåì âëàãè, ïðåäóñìàòðèâàþùèé ââåäåíèå ñæàòîãî âîçäóõà â êàìåðó, êîòîðà âêëþ÷àåò ÷àñòü â ôîðìå óñå÷åííîãî êîíóñà, ïðè÷åì ââåäåííûé âîçäóõ äâèæåòñ âíèç ÷åðåç êàìåðó, âêëþ÷à êîíè÷åñêóþ ÷àñòü, äî åå íèæíåãî êîíöà, è âîçäóõ, äîñòèãà íèæíåãî êîíöà, äâèæåòñ â îáðàòíîì íàïðàâëåíèè è ïîêèäàåò êàìåðó ÷åðåç âûïóñêíîé êàíàë; ââåäåíèå îáðàáîòàííîãî ïèùåâîãî ïðîäóêòà ñ íèçêèì ñîäåðæàíèåì âëàãè â êàìåðó, â êîòîðîé ïèùåâîé ïðîäóêò çàõâàòûâàåòñ âîçäóõîì, äâèæóùèìñ âíèç ÷åðåç êàìåðó, ïðè ýòîì ïî ìåíüøåé ìåðå ÷àñòü îáðàáîòàííîãî ïèùåâîãî ïðîäóêòà ñ íèçêèì ñîäåðæàíèåì âëàãè èçìåëü÷àåòñ äî òîãî, êàê äîñòèãíåò íèæíåé ÷àñòè êàìåðû; âûãðóçêó ãðàíóëèðîâàííîãî ïðîäóêòà, âêëþ÷à èçìåëü÷åííûé ïèùåâîé ïðîäóêò, èç íèæíåãî êîíöà êàìåðû, ïðè÷åì èçìåëü÷åííûé ïèùåâîé ïðîäóêò ïîäâåðãàåòñ äîñòàòî÷íî îãðàíè÷åííîìó ðàçðóøåíèþ ìîëåêóë ðíîé ñòðóêòóðû â ýòîì ïðîöåññå, ïðè÷åì ïðîäóêò âë åòñ ôóíêöèîíàëüíî è îðãàíîëåïòè÷åñêè ïðèåìëåìûì äë ïîâòîðíîãî èñïîëüçîâàíè . 2. Ñïîñîá ïî ï.1, â êîòîðîì îáðàáîòàííûé ïèùåâîé ïðîäóêò ñ íèçêèì ñîäåðæàíèåì âëàãè ñîäåðæèò ìåíåå 14 âåñ.% âëàãè ïðè ââåäåíèè â êàìåðó. 3. Ñïîñîá ïî ï.1, â êîòîðîì ãðàíóëèðîâàííûé ïðîäóêò èìååò ñðåäíèé ðàçìåð ÷àñòèö îò îêîëî 1 äî îêîëî 1,000 ìêì. 4. Ñïîñîá ïî ï.1, â êîòîðîì ãðàíóëèðîâàííûé ïðîäóêò âêëþ÷àåò ïî ìåíüøåé ìåðå îêîëî 50% èçìåëü÷åííîãî ïèùåâîãî ïðîäóêòà, èìåþùåãî ñðåäíèé ðàçìåð ÷àñòèö îò îêîëî 1 äî ...

Coffee cherry particulates and methods for their preparation

描述了由咖啡樱桃的部分形成的粉末组合物和制造该粉末组合物的方法。从咖啡樱桃中除去籽(或豆)以形成咖啡固体。咖啡樱桃可以包括至少阿拉比卡咖啡樱桃或罗布斯塔咖啡樱桃。可以将樱桃固体干燥并研磨形成粉末组合物。可以使用多种湿式加工和干式加工方法来干燥樱桃固体。可以将粉末组合物形成为具有多种粒径，例如约105μm(约140目)～约44μm(约325目)，和其他特定特性。粉末组合物可以用作食物成分和/或食物成分的组分。

Process for granulation of low-moisture processed foods and use thereof

A process for grinding low-moisture processed food in a single unit operation in a continuous, short-duration manner. Grinding may be effected without the need for moving mechanical parts. The granulated food product obtained from the grinding treatment of low-moisture processed food is functionally suitable for re-use in food production lines.

Enzymatic generation of functional lipids from cereals or cereal bi-streams

The present invention relates to the modification of lipids in lipid-containing plant material, such as cereal bran for the generation of functional lipids. The present invention further relates to the preparation of compositions comprising such functional lipids as well as the use of these compositions comprising functional lipids and other functional compounds derived from the action of lipid modifying enzymes for the preparation of composition suitable for the preparation of bio-ethanol as well as food products, such as bread.

Enzymatic generation of functional lipids from cereals or cereal bi-streams

The present invention relates to the modification of lipids in lipid-containing plant material, such as cereal bran for the generation of functional lipids. The present invention further relates to the preparation of compositions comprising such functional lipids as well as the use of these compositions comprising functional lipids and other functional compounds derived from the action of lipid modifying enzymes for the preparation of composition suitable for the preparation of bio-ethanol as well as food products, such as bread.

Gene underlying the number of spikelets per spike qtl in wheat on chromosome 7a

The present invention relates to the field of agriculture. In particular the invention provides a protein, a nucleic acid, a recombinant gene, plants comprising the recombinant gene and methods for altering the number of spikelets per spike of a wheat plant.

Baked food compositions comprising soy whey proteins that have been isolated from processing streams

A food composition comprising soy whey proteins that have been isolated from processing streams, wherein the food composition is used to form a baked or extruded food product. A process for recovering and isolating soy whey proteins and other components from soy processing streams is also disclosed.

Cruching apparatus for crust of overcooked rice

본 발명은 파쇄장치에 관한 것으로서, 제1 파쇄기와 제2 파쇄기를 동시에 회전시켜 평판형 누룽지를 소정의 크기로 파쇄하는 누룽지 파쇄장치에 관한 것이다. 이를 위해 본 발명은 제1 파쇄기; 및 상기 제1 파쇄기와 대향하여 구비되고, 상기 제1 파쇄기의 파쇄날과 직교하는 파쇄날이 형성된 제2 파쇄기; 를 포함함으로써, 균일한 즉석 누룽지의 제조로 인해 식감을 향상시키는 한편 즉석 누룽지의 대량생산함으로써 경제적인 효과를 제공한다. BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a crushing apparatus, and more particularly, to a crushing apparatus for crushing a flat plate-type burnishing paper into a predetermined size by simultaneously rotating a first crusher and a second crusher. To this end, the present invention relates to a first crusher; And a second crusher provided opposite to the first crusher and having a crushing blade perpendicular to the crushing blade of the first crusher; The present invention provides an economical effect by improving the mouthfeel due to the manufacture of uniform instant noodles and mass-producing the instant noodles.

A immeditate gruel manufacture method

본 발명에 따른 즉석죽은 자염과 일정혼합하여 나선볶음콘베이어에 일정회전 속도와 건조온도 조건으로 함수율 12∼13%의 올벼쌀 건조처리하는 제1단계와;시판중인 자동제환기로 2mm 크기의 영양식 환을 제조하는 제2단계와;제1단계의 건조 올벼쌀에 제2단계의 영양식 환을 5∼7중량부로 혼합하는 제3단계와;시중의 곡물 압출장치 또는 퍼핑장치중 선택되는 어느 한 장치로 제3단계 혼합물을 5배의 체적비로 일정규격의 바(bra) 또는 볼(ball)중 선택되는 형태의 영양스낵으로 팽화시키는 제4단계와;제4단계의 팽화된 영양스낵을 제분기로 100∼120 메쉬로 미분해 일정량의 파우다로 진공 소포장하는 방식으로 최종 포장완성하는 제5단계를 포함하는 즉석죽 제조방법으로 주재료인 찹쌀 올벼쌀에 일체로 영양식 부재료가 일정 포함된 파우다로 즉석 죽으로 제공되게 하거나, 또는 일반 쵸코나 카라멜을 코팅한 제과용,또는 일반자판기에서도 맛과 영양이 우수한 다양한 여러 즉석죽이나 제과원료로도 제공되게 함으로써, 올벼 쌀소비 촉진과 관련 산업의 동반성장이 가능하도록 한 유용한 발명인 것이다. The instant porridge according to the present invention is mixed with suicide and the first step of drying treatment of allied rice with a moisture content of 12 to 13% at a constant rotation speed and drying temperature conditions in a spiral roasting conveyor; And a third step of mixing the nutrient ring of the second step to 5-7 parts by weight of the dry rice of the first step; and any one device selected from a commercial grain extrusion device or a puffing device. A fourth step of swelling the mixture of the third step into a nutritional snack of a type selected from a predetermined size of a bar or a ball at a volume ratio of 5 times; The instant porridge manufacturing method comprising the fifth step of final packaging by vacuum-packaging with a certain amount of undecomposed powder into ˜120 mesh. Provides instant porridge with powder containing a certain amount of nutritious ingredients in glutinous rice, the main ingredient. It is also useful to promote rice consumption and related growth in related industries by providing it with various instant porridges or confectionery ingredients with excellent taste and nutrition even in general chocolate or caramel coated confectionery, or even in a general vending machine. It is an invention.

Whole-grain protein chips and their production method

FIELD: food industry. SUBSTANCE: invention relates to the food industry. One proposes a composition of whole-grain protein chips which includes whole rice grits or a mixture of whole rice and maize croups, legume grains, sea salt, water, wherein leguminous crops are represented by peas or beans or lentils or mung beans or chickpeas or soya or mixtures thereof, at following ratio of initial components, wt. %: rice groats or mixture of rice and corn groats 50.0–80.0; leguminous crops 20.0–60.0; sea salt 0.1–3.0; water is balance. Chips composition additionally contains cinnamon, or seeds of amaranth, or chia, or flax, or their mixture, rosemary, basil, Provence herbs, Italian herbs, French herbs; natural flavours including basil, garlic, mustard, ginger and paprika; natural dyes, including beta-carotene, paprika extracts, turmeric; vitamin-mineral mixture containing sugar, ascorbic acid and vitamin-and-mineral premix containing thiamine mononitrate, riboflavin, pyridoxine hydrochloride, nicotinamide, folic acid, iron electrolytic, and carrier - maltodextrin. Also disclosed is a method for production of whole grain protein chips, involving use of said composition, in which cereals and legumes are prepared by cleaning them of impurities, subsequent crushing to particle size of 3–11 mm and water saturation, adding sea salt, extruding the ready legume mixture with simultaneous baking and briquetting with double pressing, wherein moistening to 14.5–19.0 % is carried out in vertical mixers by feeding water therein, mixing to uniformly distribute water with subsequent exposure for 2–4 hours, and extrusion of moistened legume and legume mixture is carried out at pressure of 120–160 bar between heated moulds to temperature of 220–240 °C. EFFECT: invention involves the implementation of said product and method for production thereof, as a result of which a new snack product is prepared, intended for direct consumption as an additional source of protein, fibre, mineral ...

Cereal pieces containing alpha-linolenic acid

Изобретение относится к пищевой промышленности, а именно к зерновому кусочку и зерновому продукту, включающему зерновые кусочки. Зерновой кусочек включает зерновую основу и от 20 до 45 мас.% льносеменного компонента, содержащего альфа-линоленовую кислоту. Указанный льносеменной компонент присутствует в количестве, которое обеспечивает содержание альфа-линоленовой кислоты от 4 г до 8 г на 100 г зернового кусочка в пересчете на сухую массу. Зерновой продукт включает зерновые кусочки и другой дополнительный компонент к указанным кусочкам, причем зерновой продукт имеет общее содержание альфа-линоленовой кислоты от 1,0 до 2,5 г на 100 г зернового продукта в пересчете на сухую массу. Изобретение позволяет сохранить качество зерновых кусочков и зернового продукта в течение по меньшей мере 9 месяцев. 2 н. и 13 з.п. ф-лы, 4 табл., 4 пр. РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 623 232 C2 (51) МПК A23L 7/10 (2016.01) A23L 7/117 (2016.01) A23L 7/161 (2016.01) A23L 33/12 (2016.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ФОРМУЛА (21)(22) Заявка: ИЗОБРЕТЕНИЯ К ПАТЕНТУ РОССИЙСКОЙ ФЕДЕРАЦИИ 2014140189, 05.03.2013 (24) Дата начала отсчета срока действия патента: 05.03.2013 Дата регистрации: (72) Автор(ы): УРАЛ Карин (CH), МакКИЭН Джон (CH), ЭСТЭВ Эмильен (CH) Приоритет(ы): (30) Конвенционный приоритет: (56) Список документов, цитированных в отчете о поиске: WO 2010/124922 A1, 04.11.2010. WO 05.03.2012 EP 12158077.3 (45) Опубликовано: 23.06.2017 Бюл. № 18 (85) Дата начала рассмотрения заявки PCT на национальной фазе: 06.10.2014 2008/022199 A2, 21.02.2008. WO 2011002802, 06.01.2011. RU 2388320 С2, 10.05.2010. ФАСТ Р. Б., КОЛДУЭЛЛ Э. Ф. "Зерновые завтраки", СПб.: Профессия, 2007, с. 280-281. US 2004/0028797 A1, 12.02.2004. (86) Заявка PCT: EP 2013/054372 (05.03.2013) (87) Публикация заявки PCT: 2 6 2 3 2 3 2 (43) Дата публикации заявки: 20.04.2016 Бюл. № 11 R U (73) Патентообладатель(и): НЕСТЕК С.А. (CH) 23.06.2017 2 6 2 3 2 3 2 R U C 2 C 2 WO 2013/131895 (12.09.2013) ...

A kind of highland barley sugar-free ship biscuit and preparation method

本发明公开了一种青稞无糖压缩饼干及制备方法，属于食品加工技术领域。包括按质量份数计的下述原料：青稞粉50～70份、蕨麻丁5～10份、奶渣粉3～5份、西藏食用油10～20份、甜味剂5～15份及食盐0.2～0.8份；制备方法步骤为：A.原料处理，B.混料，C.压制。制得的青稞无糖压缩饼干中微量元素丰富、无糖，膳食纤维及β～葡聚糖含量高，营养容易吸收，符合民族食俗，可作为藏区等地不可多得的代餐便携食品。

Method for manufacture of ultra-thin cookies with smooth surface

FIELD: food industry. SUBSTANCE: invention relates to a method for manufacture of thin cookies with a smooth surface and cookies manufactured by this method. The method involves a series of stages. Dough is prepared by way of mixing the ingredients at a temperature of 37 - 70°C (preferably - 40 - 70°C) to produce rollable cohesive dough. The said dough composition is as follows, wt %: 0-56% of wheat flour, 4-62% of native starch, 1-26% of preliminarily gelated starch, the quantity of native starch (NS, preliminarily gelated starch (PS) and wheat flour WF (NS+PS+WF=1) per weight part is equal to: WF - equal to or less than 0.8, PS - equal to or less than 0.37 NS/PS - from 0.7 to 9; additionally, the composition contains water in an amount of 5-18% (preferably - no more than 16%), fat in an amount of 2-12% (preferably - no more than 10%), sugar with glucose syrup content equal to 0-8% in an amount of 0-28%, dry whey in an amount of 0-8% (preferably - 0-6%), an emulsifier in an amount of 0.1-1.5%, salt in an amount of 0-0.5% and other ingredients (such as a flavouring agent, a colouring agent and other similar ingredients) in an amount of 0-2% but no baking powder. The dough is rolled into a 0.2 - 1 mm thick sheet. The rolled out sheet is cut into dough pieces (preferably - separate ones). The dough pieces are baked on a perforated substrate to produce thin cookies free of bubbles. EFFECT: invention enables production of smooth and thin cookies free of bubbles. 26 cl, 27 dwg, 6 tbl РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) 2 459 413 (13) C2 (51) МПК A21D 13/00 (2006.01) A23L 1/164 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (21)(22) Заявка: 2010144532/13, 25.06.2008 (24) Дата начала отсчета срока действия патента: 25.06.2008 (73) Патентообладатель(и): ЖЕНЕРАЛЬ БИСКЮИ (FR) (43) Дата публикации заявки: 10.05.2012 Бюл. № 13 2 4 5 9 4 1 3 (45) Опубликовано: 27.08.2012 Бюл. № 24 (56) Список документов, цитированных в отчете о ...

Method for reducing acrylamide formation in thermally processed foods

A process and apparatus for a method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on the manipulation of various unit operations used in the production of food products, particularly the washing and cooking unit operations. For example, the washing unit operation can be modified to provide a contacting step at an increased time and temperature, and adding components such as calcium chloride and L-cysteine to an aqueous solution used for the contacting. The cooking unit operation can be modified by dividing it into at least a higher-temperature first heating step and a lower-temperature second heating step in order to avoid the high-temperature/low-moisture conditions most favorable for acrylamide formation.

Reduction of acrylamide formation in cereal-based food processing

The invention relates to the use of acid treatment of carbohydrate-containing cereal-based foodstuffs or components prior to cooking by roasting, frying, grilling or baking whereby to reduce the acrylamide content of the cooked product.

Method for the reduction of acrylamide formation

The present invention relates to a method for the reduction of acrylamide formation, in which a nucleophilic a-amino group (-NH2) is protonated and converted into a non-nucleophilic amine (-NH3+). The inventive method has the effect of allowing the formation of acrylamide to be highly reduced by simple treatment with a pH-lowering agent. Particularly, when applied to foods or foods ingredients, the inventive method has the effect of allowing the formation of acrylamide to be highly reduced without affecting the flavor and color of the foods or foods ingredients.

Method for reducing acrylamide formation in thermally processed foods

In fabricated, thermally processed foods, the addition of one of a select group of divalent or trivalent cations to the recipe for the food inhibits the formation of acrylamide during the thermal processing. The cation can come from the group including calcium, magnesium, copper, aluminum, copper, and iron salts.

Extrusion apparatus for the preparation of instant fresh corn dough or masa

Instant fresh corn dough or masa may be prepared in short processing times, with low energy consumption and without liquid wastes by extruding a mixture of corn flour, lime and water in an extrusion or kneading chamber until a homogeneous dough is obtained, heating the homogeneous dough to cooking temperature while kneading is continued, expelling the cooked dough through a die from the extrusion chamber to a holding chamber, cooling the dough in said holding chamber and discharging the cooked and cooled dough through a discharge orifice, whereby the total processing time may be reduced to between 1.5 to a maximum of 7 minutes for the preparation of a fully nixtamalized corn dough or masa.

Process for the production of masa flour

This invention is directed to a continuous process for the production of flour and dough using separate components of cereal grain. Masa flour and dough is made by blending component parts of corn kernels, hydrating the blend, tempering the blend and cooking the tempered blend.

Composition and method for preparing crispy starchy foods

Patent RU2018126509A3

`”ВУ“” 2018126509'” АЗ Дата публикации: 21.05.2020 Форма № 18 ИЗ,ПМ-2011 Федеральная служба по интеллектуальной собственности Федеральное государственное бюджетное учреждение ж 5 «Федеральный институт промышленной собственности» (ФИПС) ОТЧЕТ О ПОИСКЕ 1. . ИДЕНТИФИКАЦИЯ ЗАЯВКИ Регистрационный номер Дата подачи 2018126509/10(042097) 18.01.2017 РСТ/О$2017/013919 18.01.2017 Приоритет установлен по дате: [ ] подачи заявки [ ] поступления дополнительных материалов от к ранее поданной заявке № [ ] приоритета по первоначальной заявке № из которой данная заявка выделена [ ] подачи первоначальной заявки № из которой данная заявка выделена [ ] подачи ранее поданной заявки № [Х] подачи первой(ых) заявки(ок) в государстве-участнике Парижской конвенции (31) Номер первой(ых) заявки(ок) (32) Дата подачи первой(ых) заявки(ок) (33) Код страны 1. 62/279,898 18.01.2016 05 Название изобретения (полезной модели): [Х] - как заявлено; [ ] - уточненное (см. Примечания) Установка и способ получения хлопьевидных зерновых продуктов без применения плющильного станка Заявитель: КЕЛЛОГГ КОМПАНИ, 05$ 2. ЕДИНСТВО ИЗОБРЕТЕНИЯ [Х] соблюдено [ ] не соблюдено. Пояснения: см. Примечания 3. ФОРМУЛА ИЗОБРЕТЕНИЯ: [Х] приняты во внимание все пункты (см. Примечания) [ ] приняты во внимание следующие пункты: [ ] принята во внимание измененная формула изобретения (см. Примечания) 4. КЛАССИФИКАЦИЯ ОБЪЕКТА ИЗОБРЕТЕНИЯ (ПОЛЕЗНОЙ МОДЕЛИ) (Указываются индексы МПК и индикатор текущей версии) А23Р 30/34 (2016.01) 5. ОБЛАСТЬ ПОИСКА 5.1 Проверенный минимум документации РСТ (указывается индексами МПК) А23Р30/34 5.2 Другая проверенная документация в той мере, в какой она включена в поисковые подборки: 5.3 Электронные базы данных, использованные при поиске (название базы, и если, возможно, поисковые термины): Е-Габгагу, Езрасепев, Рабеагсв, РАТЕМТСОРЕ, КУРТО, МСВТ, ЕМВГ-ЕВ1, Соозе, Соозе эспо]аг, РиИБМеа, ОЗРТО, эслепсеПгесь, Езрасепеь Соозе, РаЗеагсв, Уапдех, БД ВИНИТИ 6. ДОКУМЕНТЫ, ОТНОСЯЩИЕСЯ К ПРЕДМЕТУ ПОИСКА Кате- ...

Use of alternan as texturizing agent in foodstuffs and cosmetics

The invention is directed to the use of alternan as texturizing agent, particularly as fat or oil replacer in foodstuffs or cosmetic preparations, a homogeneous composition comprising alternan and water, the use of the homogeneous composition as texturizing agent in foodstuffs or cosmetic preparations, and foodstuffs and cosmetic preparations comprising alternan as texturizing agent or a homogeneous composition comprising alternan.

Food containing calcium salt mixture or calcium double salt

Soluble, associative carboxymethylcellulose, compositions containing thereof, method of production and application

FIELD: chemistry. SUBSTANCE: invention refers to production of water-soluble associative carboxymethylcellulose (CMC) which exhibits unique and very highly favourable rheological properties and performance attributes, and can be used in food industry, pharmaceutical industry, for individual products, paper, building and engineering structural materials, at oil fields and other sectors of the national economy. Carboxymethylcellulose (CMC), has relative viscosity ratio CMC in 6M urea and relative viscosity ratio CMC in water less than 0.9. Method of CMC production includes a) reaction in suspension process of cellulose source and NaOH in amount approximately 50-80 mass % of stoichiometric amount within time period and at temperature sufficient enough to produce alkaline cellulose; b) reduction of total alkali to approximately stoichiometric level and addition of chloroacetic acids in sufficient amount, and suspension reaction at temperature and during time, sufficient for etherification resulted in specified CMC product. The pharmaceutical composition contains solid dosage of the specified product form as binder or coating and additionally pharmaceutically active component. EFFECT: production of water-soluble associative carboxymethylcellulose (CMC) which exhibits unique and very highly favourable rheological properties and performance attributes. 30 cl, 7 dwg, 3 tbl, 19 ex ÐÎÑÑÈÉÑÊÀß ÔÅÄÅÐÀÖÈß RU (19) (11) 2 334 762 (13) C2 (51) ÌÏÊ C08B C08B C08B C08B 11/12 (2006.01) 15/00 (2006.01) 1/08 (2006.01) 1/10 (2006.01) ÔÅÄÅÐÀËÜÍÀß ÑËÓÆÁÀ ÏÎ ÈÍÒÅËËÅÊÒÓÀËÜÍÎÉ ÑÎÁÑÒÂÅÍÍÎÑÒÈ, ÏÀÒÅÍÒÀÌ È ÒÎÂÀÐÍÛÌ ÇÍÀÊÀÌ (12) ÎÏÈÑÀÍÈÅ ÈÇÎÁÐÅÒÅÍÈß Ê ÏÀÒÅÍÒÓ (21), (22) Çà âêà: 2005120166/04, 26.11.2003 (30) Êîíâåíöèîííûé ïðèîðèòåò: 26.11.2002 US 60/429,291 (73) Ïàòåíòîîáëàäàòåëü(è): ÃÅÐÊÓËÅÑ ÈÍÊÎÐÏÎÐÅÉÒÅÄ (US) (43) Äàòà ïóáëèêàöèè çà âêè: 20.02.2006 R U (24) Äàòà íà÷àëà îòñ÷åòà ñðîêà äåéñòâè ïàòåíòà: 26.11.2003 (72) Àâòîð(û): ÊÝØ Ìýðè Äæèí (US), ÊÎÓÝÍ Ïàòðèê Äæ. (US), ÊÐÎÍ Ãåéñáåðò (NL) (45) ...

Reduced sodium food products

Naturally-derived compounds having various structures elicit the perception of salty taste, enhance the perception of salty taste of a salt, or act at one or more sodium channels. Food products may include such naturally-derived compounds, which may be used to reduce the sodium content, while imparting a similar level of saltiness.

A kind of blueberry parfait and preparation method thereof

本发明公开了一种蓝莓冻糕，由下列重量份的原料制成：荞麦粉40-50、糯米粉30-40、大豆淀粉10-12、猪皮12-14、蓝莓12-16、小麦草1-2、蒲黄1-2、橘络1-2、莲子8-11、灰树花5-6、虾仁5-6、马蹄6-8、大白菜叶10-14、炼蜜4-5、金橘露2-3、竹盐1-2、助剂1-2、水适量；本发明的蓝莓冻糕，采用荞麦粉、糯米粉、大豆淀粉、猪皮、蓝莓作为主原料，再配以各种具有保健效果的辅料，经过一系列的工艺制造而成，具有蓝莓香甜可口的味道，特别适合在夏天食用。添加的荞麦粉具有健胃、消积、止汗之功效。灰树花具有补虚固本，益肾抗癌、利水消肿之功效。马蹄有止渴、消食、解热功能。

Method for reducing acrylamide formation in thermally processed foods

열처리된 식품을 가공할 때, 2가 또는 3가 양이온의 선택 그룹 중 하나를 식품에 관한 조리법에 첨가하는 것은 열처리 하는 동안 아크릴아마이드의 형성을 저해한다. 양이온은 칼슘, 마그네슘, 구리, 알루미늄, 구리, 및 철 염을 포함하는 그룹으로부터 사용할 수 있다. When processing heat treated foods, the addition of one of a select group of divalent or trivalent cations to the food recipe inhibits the formation of acrylamide during the heat treatment. The cation can be used from the group containing calcium, magnesium, copper, aluminum, copper, and iron salts.