Abstract: A device and method of making a cake includes a base wall and a cake form that has a size and shape for receiving the base wall. The cake form includes an outer wall having a shape corresponding to an outer perimeter of the base wall. A bottom edge of the outer wall has a peripheral flange attached thereto. The base wall is positioned into the cake form. Each of a plurality of ring portions is attached to the cake form. A lifting member includes a hand grip and a plurality of tines each having a first end attached to the hand grip and a second end comprising a hook. Each of the ring portions is simultaneously engaged by one of the hooks and the cake form lifted with the hand grip to lift the cake form from a cake after it has been formed in the cake form.

Abstract: A method for making a pastry shell includes the provision of an upward-facing female die, including an open-bottomed baking ring, and a downward-facing male die, and urging the two dies toward each other with a selected volume of dough inserted therebetween such that the male die is inserted concentrically into the female die to form the dough into an unbaked pastry shell conforming substantially to the die space defined between the male and female dies and having a substantially flat, horizontal floor and vertical annular side walls that intersect the floor at substantially a right angle. The baking ring, gasket and unbaked pastry shell define an assembly that is then removed from the forming apparatus, conveyed to a separate oven and baked in the oven such that the baking ring supports the walls of the pastry shell during the conveying and the baking of the shell.

Abstract: A palatable green leaf tea from Camellia sinensis var. assamica is disclosed. Infusion of 2 g of the leaf tea in 200 ml water for 1.5 minutes at 90° C. produces a beverage comprising catechins in an amount of between 0.01 and 0.1% by weight of the beverage. Also disclosed is a process for manufacturing the leaf tea product wherein fresh leaf from var. assamica is macerated using a combination of a rotorvane and double-cone processor.

Abstract: A water-soluble dietary fiber-containing composition comprises a water-soluble dietary fiber material and a thickening polysaccharide in a mixing ratio, by mass, ranging from 95:5 to 80:20 and has a solubility, in water at 30° C., of not more than 80%. The composition may be prepared by a method comprising the steps of dissolving, in water, a water-soluble dietary fiber material and a thickening polysaccharide such that the mixing ratio of the former to the latter, by mass, ranges from 95:5 to 80:20 and then drying the resulting aqueous solution. The composition has a low solubility in water and therefore, can be incorporated into various foods, while maintaining desired excellent quality thereof without being accompanied by the reduction of the working characteristics of the raw materials for these foods.

Abstract: Taught herein are a precharged ground coffee capsule comprising a polygonal cross-section container body made of a liquid-impermeable material, the container body having an open end and a large axial opening formed in a bottom wall of the container body, two walls made of a liquid-permeable material being arranged on the open end and at the bottom wall respectively, the liquid-impermeable material comprising a metallic material support layer and a thermoplastic material layer, the thermoplastic material layer facing the interior of the container body, the permeable walls being coupled to the container body through the thermoplastic material layer, an outwardly projecting radial flange being provided at the open end of the container body; a method for producing the capsule; and an apparatus for implementing the method.

Abstract: A fermented tea produced by primary-drying tea material leaves by means of a primary tea rolling dryer (primary drying step) to adjust the moisture content of raw leaves (tea material leaves) of bancha with low qualities (the second crop of tea, the third crop of tea, the shuto-bancha, the skiffed leaves of tea, and the like) to a constant moisture; subsequently, providing them in a tea roller (tea rolling step); adding loquat leaves during the tea rolling step in order to knead loquat leaves together with the tea material leaves; and fermenting and drying the kneaded tea material leaves and loquat leaves. The fermented tea is formed into a composition having, as an active component, the fermented tea obtained by tea-rolling processing of tea material leaves and loquat leaves, and an extract contained in the fermented tea.

Abstract: A process for producing a tea extract containing non-polymer catechins, which includes immersing unfermented tea leaves in ethanol or an ethanol-water solution having an ethanol concentration of from 85 to 99.5 vol % to obtain unfermented tea leaves having a percentage catechin residue of at least 80 wt % based on a catechin content of the unfermented tea leaves before the immersion in the ethanol or ethanol-water solution, and then extracting the unfermented tea leaves with warm water or hot water. The highly-efficient extraction of non-polymer catechins makes it possible to obtain a tea extract, which has an improved taste and does not produce sediment when added to beverages.

Abstract: The present invention discloses novel methods of using Phleum spp. seeds, especially Timothy grass (P. pratense L.) seeds, for making gluten-free food products and the food products produced using such methods.

Abstract: The present invention relates to a process for the preparation of a readily reconstitutable herbal beverage concentrate in powder form. The process in particular, describes the method of preparation of herbal beverage concentrate from rosemary using a set of unit operations and approved food grade additives. The invention describes a rosemary herbal beverage powder comprising encapsulated rosemary flavor 0.47-3.70%, rosemary extract 4.60-10.50%, sucrose 84.30-94.90%, organic acid 0.07-1.60%, and sodium benzoate 0.01-0.

Abstract: The present invention relates to compositions and edible orally delivered products, such as confectioneries and chewing gum, which include taste potentiators to enhance the perception of active substances contained therein. More specifically, some embodiments provide potentiator compositions, which include at least one active substance and at least one taste potentiator. The active substance and/or taste potentiator may be encapsulated in some embodiments to modify the release rate of the composition upon consumption.

Abstract: An hourglass shaped apparatus for cold brewing coffee, comprising a brew chamber, an extract chamber and a center piece connecting the brew and extract chambers. The extract and brew chambers comprise two ends of the hourglass shaped apparatus and the center piece comprises middle portion. The brew chamber houses a free standing self-contained filter assembly containing coffee grounds inside a micro-fine wire mesh. Water is poured into the brew chamber to generate coffee extract through cold water infusion. After the brewing process, the apparatus is inverted, and the coffee travels into the extract chamber through the center piece for dispensing. Coffee brewed in this manner is less acidic and more flavorful than the conventionally hot-brewed beverage. All the components of the apparatus, the filter assembly, the brew chamber, the extract chamber, and the center tie piece, are detachable.

Abstract: Low sodium salt compositions containing a blend of sodium chloride and one or more magnesium, sodium and potassium salts are provided. Also provided are methods for making and using the compositions. Further provided are food products containing the compositions.

Abstract: The present invention relates to oral compositions and beverage products, which include taste potentiators to enhance the perception of active substances contained therein. More specifically, some embodiments provide potentiator compositions, which include at least one active substance, such as a sweetener, and at least one potentiator, such as a sweetness potentiator, which enhances the sweetness of the composition upon consumption.

Abstract: The present invention provides a rush juice powder which is mainly made from rush containing a high percentage of dietary fiber and having an antibacterial function and an anti-inflammatory function, has an extremely high function to eliminate active oxygen through interaction with a matcha (powdered green tea) in addition to the original functions of rush, and further is easy to drink. A rush juice powder contains a powdered rush which is made by soaking a rush in hot water for a blanching treatment, drying the blanched rush by hot-air and then pulverizing the dried rush. Both a matcha (powdered green tea) and a cyclic oligosaccharide are blended at a respectively determined ratio to the powdered rush.

Abstract: The present invention relates to oral compositions and beverage products, which include taste potentiators to enhance the perception of active substances contained therein. More specifically, some embodiments provide potentiator compositions, which include at least one active substance, such as a sweetener, and at least one potentiator, such as a sweetness potentiator, which enhances the sweetness of the composition upon consumption.

Abstract: The present invention relates to compositions and edible orally delivered products, such as confectioneries and chewing gum, which include taste potentiators to enhance the perception of active substances contained therein. More specifically, some embodiments provide potentiator compositions, which include at least one active substance and at least one taste potentiator. The active substance and/or taste potentiator may be encapsulated in some embodiments to modify the release rate of the composition upon consumption.

Abstract: The present invention relates to a high fat to protein ratio egg yolk product and a method of preparing same. More particularly, the invention pertains to a dried high fat to protein ratio egg yolk product which substantially maintains the functional characteristics of whole egg yolk, is convenient to use, and has a long shelf life. The present invention also relates to a method of utilizing such a high fat to protein ratio product in making egg containing bakery products, mayonnaise and other food products. A process for preparing a dried high fat to protein ratio egg yolk which comprises: (a) separating an egg yolk from a whole egg; (b) concentrating the fat to protein ratio of the egg yolk so that the ratio is greater than 2.0:1, and (c) drying the concentrated egg yolk.

Abstract: It is intended to disclose a fresh tea leaf powder which is obtainable by collecting a fresh leaf and/or a stem of tea plant (scientific name Camellia sinensis), followed by freeze-drying and subsequent milling the same; a processed and treated tea leaf, a treated vegetable, a treated fruit or a treated flower obtained by treating a tea leave, a vegetable, a fruit or a flower with the above-described fresh tea leaf powder; a tea extract, a vegetable extract, a fruit extract (fruit juice) or a flower extract (oil) prepared from the above-described processed and treated tea leaf, treated vegetable, treated fruit or treated flower; and tea aroma, vegetable aroma, fruit aroma or flower aroma obtained from the above-described tea extract, vegetable extract, fruit extract or flower extract by the process of collecting aroma compounds.

Abstract: Fat-soluble trace constituents contained in plant tissues may be conveniently concentrated and/or purified by a method which involves extracting the fat-soluble trace constituent from a plant, to obtain an extract containing the fat-soluble trace constituent; adding a fatty acid ester to the extract, to obtain a mixture; and subjecting the mixture to molecular distillation. The method is particularly effective for the concentration and/or purification of fat-soluble constituents which are solids or viscous liquids at ambient temperature and ordinary pressure. The concentrated and/or purified fat-soluble trace constituent of a plant tissue prepared by the method may be combined with a food or drink to afford a food or drink product that contains the concentrated and/or purified fat-soluble trace constituent.

Abstract: A liquid egg product including particulates and the methods of producing the same. The particulates are combined with starch and water or egg whites or egg substitute to form a particulate stream, which is thermally treated prior to combining with an appropriate amount of egg white or egg substitute. The resulting egg product is a ready to cook combination of egg white or egg substitute and particulates that has an extended refrigerated shelf life.