Abstract: The present disclosure relates to the use of an aqueous mixture of an odor neutralizer component, an enhancer component for microbial activity, and a microbial component. This composition and methods of use are designed to provide short- and long-term odor control effects and is environmentally friendly and economical for use.

Abstract: The present invention is a pancake making machine having a frame which provides structure to the invention. Within the frame is a stationary plate, and a mobile section plate. A turnover device allows transfer of the pancake from the stationary plate to the mobile section plate. On a front portion of the mobile section plate is a filling device configured to fill the pancakes with filler stuff, while the end part of the mobile section plate forms a curvilinear area to roll the filled pancakes and to discharge them onto a collection tray.

Abstract: A cake decorating and transportation system includes, but is not limited to, shaping tools for the application and/or manipulation of a sugar-based substance, a turntable having a working surface and handles, and a container or vessel configured to preserve and transport a finished product. The components of the system may be employed in combination or may be employed independently to produce the product and then transport it to a final destination. The vessel configured to cooperate with the turntable.

Abstract: The present invention relates to crisp baked products with improved storage stability and to a method for preparing these. The method comprises preparing the crisp baked product from a dough or batter to which xylanase has been added.

Abstract: A method of preparing a natural sourdough starter capable of being continuously prepared while allowing bread to maintain uniform quality activities is provided. In particular, a method of preparing a natural sourdough starter for bread using a traditional Nuruk is provided. The method includes mixing purified water with a Songhak Nuruk, putting the resulting mixture into an incubator and separating and filtering a microorganism starter, mixing purified water, wheat flour and rye flour with the microorganism starter, putting the resulting mixture into a fermenter and fermenting the mixture at room temperature, mixing purified water, wheat flour and rye flour with the starter culture broth, putting the resulting mixture into an incubator and fermenting the mixture at a temperature of 11 to 13° C., and putting the sourdough starter into a refrigerator and refrigerating the sourdough starter at a temperature of 2 to 4° C.

Abstract: The invention relates to a filling composition comprising an emulsion comprising from 10 to 40% by weight water and at least 60% by weight oil, wherein the oil is an encapsulated oil comprising an inner core comprising the oil encapsulated in an outer shell of cross-linked proteinaceous material, and a mixture of sugars and/or sugar substitutes. The invention also relates to processes for preparation of the filling composition and its use in composite products.

Abstract: The present invention relates to a device and method for automatically processing a carcass of a slaughtered animal suspended from the hind legs. The automatically processing is driven by automatically controlled drive means for handling a slaughtering processing tool. Such slaughtering tools are a rotatable cutting blade (20) which is partially shielded and which shielding (21) is provided with a protruding guide pin (22). A further slaughtering tool is a cleaving blade (23) to split the pubic bone of the carcass. The cleaving blade is attached to the shield that partially covers the rotatable cutting blade.

Abstract: A method for stuffing food products in casings comprising the steps that consist in inserting the product to be stuffed in a first casing, which is permeable to air, and in a second casing, which is impermeable to air and is arranged outside the first casing, creating an at least partial vacuum at least between the first casing and the second casing.

Abstract: A carcass stabilizer for holding a carcass and preventing swinging motion parallel to a carcass rail has a pair of arms that open widely to grasp a swinging carcass as the carcass moves at a point below the suspension point of the carcass. The arms continuously move with the carcass as a carcass processing operation is performed and also preferably move down during the processing operation to exert a downward pull on the carcass and thereby straighten the centerline of the carcass and more accurately hold it in an aligned position.

Abstract: The method of conserving foodstuffs enables foodstuffs including fish in the form of a slab to be conserved. The method includes the following preparation steps: preparing raw fish by adding a water-retaining agent; forming a slab; and sterilizing the foodstuffs.

Abstract: Radio frequency (RF) energy is used to quickly heat the yolk portion of a shell egg. An anode and corresponding cathode are applied to each individual egg. As the egg is selectively and systematically rotated, RF energy and a stream of cooling fluid (preferably water) are simultaneously applied to the egg. This initiates pasteurization of the egg yolk while maintaining a low temperature in the heat-sensitive albumen (egg white) thus preventing denaturation of the albumen. Immediately after the RF yolk heating process, the egg is placed in a hot water bath designed to rapidly pasteurize the albumen as well as to minimize heat loss from the yolk and pasteurize any portion of the yolk that is not already pasteurized through the RF yolk heating process.

Abstract: The invention provides a method for producing a soy milk fermentation product, comprising an enzyme treatment step of hydrolyzing soy milk with a peptide bond hydrolase to obtain a fermentation substrate, and a fermentation step of fermenting the fermentation substrate with lactic acid bacteria belonging to Lactobacillus brevis to obtain a fermentation product.

Abstract: Fat powder comprising hardstock fat co-crystallized with at least one emulsifier, wherein said emulsifier has a HLB value of 8 or lower and comprises at least 40 wt. %, based on the total weight of the emulsifier, of mono- and/or diglycerides having saturated fatty acid with a carbon chain length of at least 12, and wherein said hardstock fat is characterized by the following solid fat profile: N10 from 95 to 30; N20 of at least 15; N35 of at most 35; and wherein the weight ratio of said hardstock fat to said emulsifier is from 1:0.010 to 1:0.5. The invention further relates to a process wherein said fat powder is used for the manufacture of water-in-oil emulsions. The invention further relates to water-in-oil emulsions having an improved stability.

Abstract: The present invention includes a oil composition that contains a fat base and an uptake reducer. The oil composition is usable in both skillet flying and deep flying processes, and reduces the uptake of oil by fried food products without affecting the its sensory profile.

Abstract: The present invention relates to a method for increasing the SUS content in an oil or in an olein fraction, comprising performing 1,3-selective enzymatic intraesterification on a natural starting oil or olein fraction prepared therefrom wherein the ratio between SUS and SUU is at least 1:1.5 and the SSS content is low, in particular close to 0%. Further, the present invention relates to 1,3-Selective intraesterified oil or olein, obtainable by performing the present method.

Abstract: A trans-fat free cocoa butter substitute and its production process which has a lower quantity of saturated fatty acids than cocoa butter, common cocoa butter substitutes, and lauric fats, for coating and molding applications in chocolate products with adequate texture, gloss, and melting profile characteristics, and a good speed of crystallization during a cooling process without tempering.

Abstract: A unitary elastic mold and cutter combination configured to mold and cut moldable material is disclosed herein. The mold and cutter combination comprises an elastic mold cavity having an elastic bottom wall with an embossed inner surface and an elastic sidewall extending from and unitary with a perimeter of the bottom wall. An elastic cutting blade extends from and is unitary with the sidewall of the mold cavity and is configured to cut moldable material and maintain a substantially consistent perimeter upon cutting. The cutting blade comprises a cutting edge disposed between an inner cutting blade surface and an outer cutting blade surface. The mold and cutter combination may have an elasticity sufficient to release molded material therefrom by hand stretching, wherein the cutting edge, inner cutting blade surface, and the inner surface of the sidewall of the mold cavity are stretched by an amount sufficient to release the molded material.

Abstract: An apparatus used to arrange and display decorative items or candy. A narrow stem comprises a plurality of holes running throughout the stem. A plurality of metal rods are inserted into respective holes in the stem. Each metal rod has is attached to a plastic petal, which also comprises a clip. A piece of candy can be attached to each clip and can be supported by each respective petal. The plurality of metal rods arranged in this manner create a visually appealing arrangement of decorative items or dispenser of candy.

Abstract: An exemplary multi-color slurry beverage (10) comprises a cup (20) which defines a container space (30) and a separator (40) which separates the container space (30) into a first compartment (31) and a second compartment (32) extending from the floor of the cup (20) to its top rim. In exemplary embodiments, the separator is selectively insertable into and removable from the container space (30). In exemplary embodiments, (40) a first semi-frozen slurry (51) having a first color fills the first compartment (31) and a second semi-frozen slurry (52) having a second color fills the second compartment (32).

Abstract: A frozen confectionery product, a method of manufacturing same, and an apparatus are provided. The apparatus manufactures a frozen confectionery product by rotary vertical extrusion. The apparatus comprises a nozzle at least one ice cream passage with at least one inlet port and an outlet portion, and at least one chocolate passage with respectively an inlet port and an outlet port. The outlet ports are provided in the nozzle and have elongated cross-sections, and each chocolate outlet port extends in parallel to an ice cream outlet port, so as to form annular or helical chocolate layers upon rotation of the nozzle and the container with respect to each other.

Abstract: Pulse protein products having a protein content of at least about 60 wt % (N×6.25) d.b., preferably at least about 90 wt %, and being soluble at pH values of less than about 4.4 and heat stable at such pH values, or alternatively adjusted in pH to a pH of about 6 to about 8 and further processed by drying the product, recovering and drying any precipitated pulse protein material, heat treating and then drying the product, or heat treating the product and recovering and drying any precipitated pulse protein material are used to provide, at least in part, the protein component of a dairy analogue, dairy alternative or plant/dairy blend frozen dessert mix.

Abstract: Methods for processing waste activated sludge obtainable from wastewater plants. The methods herein are useful in that they provide novel waste activated sludge preparations that are substantially free of live microbial organisms and contain a high content of digestible protein.

Abstract: Food waste is converted into animal food by feeding it to insects and then processing the insects into animal food. Biological hazards that may be present in the food waste, the insects, or both is reduced by treating, preferably with superheated water. Data related to the food waste and the insect crops is maintained in a database, allowing for process monitoring and control, and tracking, especially in the case of a food-borne illness that may have contaminated the food waste.

Abstract: Systems and methods measure ruminal undigested fiber fractions in a feed by sampling forages and grains from available feed sources, analyzing the samples to determine a starting NDF value and an ending NDF value after ruminal digestion, calculating a ruminal undigested NDF fraction based thereon; and calculating a feed ration using the ruminal undigested NDF fraction and feeding rates of the analyzed samples. Systems and methods reduce feed costs or improve milk production by analyzing feed components in a feed ration fed to a lactating ruminant, comparing the analyzed results with a feed formulation stored in memory, where the feed formulation is for controlling a rate and extent of fiber and starch digestion in the rumen, and reformulating the feed ration based on the comparison. The rate of fiber digestion may be controlled based on a determination of the ruminal undigested NDF fraction of the analyzed feed components.

Abstract: An abrasion-resistant free-flowing glycocyamine-containing moldings, in particular pellets and extrudates, and methods for their production. The bulk density of the moldings is from 350 to 850 kg/m3, and their grain size range is from 32 to 2750 ?m, and their glycocyamine content is from 55 to 99.9% by weight, based on the total weight, and they are particularly suitable as feed additives.

Abstract: The present invention provides a computer program for determining the optimum diet of an animal, determining what nutritional deficiencies exist in that diet, and formulating a supplement to correct those deficiencies. It allows the creation of a nutritionally complete and balanced diet with a sufficient but not excessive quantity of water, energy, protein, fat, carbohydrate, amino acids, fatty acids, vitamins, minerals, and vitamin-like nutrients. The specific compositions of supplements generated using the computer program are also claimed.

Abstract: The present invention relates to a method for improving the nutritional value of a food grain. In particular, the invention relates to a novel method for reducing the antinutritional factors in a food grain. One aspect of the invention involves preparing a bacterial preparation containing viable lactic acid bacteria; and soaking the food grain in the bacterial preparation; wherein the lactic acid bacteria have been at least partially removed from the bacterial preparation before soaking. Further aspects of the invention are the bacterial strains Lactobacillus plantarum CNCM I-4635 (NCC 385)and Lactobacillus plantarum CNCM I-4636 (NCC 1582).

Abstract: The present invention relates generally to corn dry-milling, and more specifically, to methods for producing a high protein corn meal from a whole stillage byproduct produced in a corn dry-milling process for making ethanol and a system therefore. In one embodiment, a method for producing a high protein corn meal from a whole stillage byproduct includes, in a corn dry-milling process for making ethanol, separating the whole stillage byproduct into an insoluble solids portion and a thin stillage portion. The thin stillage portion is separated into a protein portion and a water soluble solids portion. Next, the protein portion is dewatered then dried to define a high protein corn meal that includes at least 40 wt % protein on a dry basis.

Abstract: A method for producing a large size of dumpling is disclosed. The method comprises preparing a pre-stuff for producing dumpling by putting a bun stuffing into a skin; fermenting the pre-stuff in temperature of 30 to 50° C. and in humidity of 50 to 70%; making a pre-dumpling by steaming the pre-stuff in temperature of 90 to 130° C. for 5 to 20 minutes; cooling the pre-dumpling; and freezing the pre-dumpling with rapidity below ?20° C. for 60 to 180 minutes, wherein the skin comprises a wheat flour, a yeast, a pure water, a baking powder, a soy bean, a salt, a liquid prima and mixing-ingredients.

Abstract: The present invention relates to an apparatus for popping kernels, comprising a heating chamber configured to contain kernels, a microwave emitter configured to produce microwave energy within the heating chamber and heat the kernels, a single-mode resonant microwave applicator configured to generate a stable focused high intensity microwave region within the heating chamber, and an air blower configured to create airflow within the heating chamber sufficient to move the kernels within the heating chamber.

Abstract: Embodiments of various aspects described herein relates to compositions and methods for encapsulation and/or stabilization of odor-releasing substances (e.g., fragrances) and/or flavoring substances in a silk-based material.

Abstract: Glucosyl stevia compositions are prepared from steviol glycosides of Stevia rebaudiana Bertoni. The glucosylation was performed by cyclodextrin glucanotransferase using the starch as source of glucose residues. The short-chain glucosyl stevia compositions were purified to >95% content of total steviol glycosides. The compositions can be used as sweetness enhancers, flavor enhancers and sweeteners in foods, beverages, cosmetics and pharmaceuticals.

Abstract: The present invention relates generally to the field of coloured compositions. One aspect of the invention is a red composition comprising quince juice wherein the quince juice imparts the red colour to the composition and wherein no sugar or acid is added. The invention provides for the use of a red composition comprising quince juice to colour a food product, a nutritional formulation, a food supplement, a beverage, an ink or a pharmaceutical product. A further aspect of the invention is a method of preparing a red composition comprising quince juice.

Abstract: [Problem] To make a color of a processed food containing anthocyanin pigment into a vibrant color. In this respect, using a common foodstuff that is cheap and highly safe, without adding a coloring agent, and not imparting an incongruous flavor to the food is preferred. [Means for Solving the Problem] To an anthocyanin pigment or a common processed food containing anthocyanin pigment is added, in an appropriate amount, a yeast extract containing 5 wt % or more of a peptide, 5 wt % or more of RNA, 4 wt % or less of free amino acid, and preferably further containing 15 wt % or more of dietary fiber.

Abstract: A dietary supplement for promoting increased vitality, supporting mood, improving heart health, improving immune strength, improving antioxidant balance, protecting against free radical damage, improving bowel function, and enhancing flavonoid intake. The dietary supplement is a combination of cacao, chia seeds, Goji berries, and maca root. The supplement may be in the form of a pre-made powder or in the form of whole nibs, seeds, and chunks for an individual to powderize on his or her own. The cacao powder may be made from pressed cacao beans, the maca powder derived from maca root grown in high altitudes, and Goji berries derived from spray-dried berries that have a higher vitamin C content compared to Goji berries that are not spray-dried.

Abstract: High energy and high protein liquid nutrition enteral compositions are provided that contain micellar casein and caseinate, an optionally a small amount of whey.

Abstract: A mineral-protein complex (Complex I) is provided, including a mineral and a protein, wherein the protein is derived from a milk source and wherein the milk source has a ratio of protein to calcium is equal to or above 45:1, and wherein the mineral-protein complex includes over 1% w/w bound mineral. A mineral-protein complex (Complex II) is also provided, including an exogenously added mineral and a protein, wherein the mineral-protein complex is soluble in a solution at a physiological pH between 6.6 and 6.9 and the complex includes exogenous phosphorus.

Abstract: The present invention relates to a method of strategically cutting a bird leg quarter to establish relative uniformity in the sizing, and resulting in a food product that is convenient and useful in commercial food and retail settings.

Abstract: A method for making seaweed meal, includes the steps of harvesting the seaweed from a sea floor; chopping the seaweed; cleaning the seaweed; desiccating the seaweed; grinding the seaweed to a meal; drying the seaweed between the cleaning step and the desiccating step, the drying step is accomplished by seaweed agitator elements (6).

Abstract: The present invention relates to a method for introducing carbon dioxide for preparation of carbonated beverage, which method includes placing a beverage composition having a temperature of 10 to 30° C. in a container, introducing solid or liquid carbon dioxide having a temperature of ?78.5 to ?5° C. to the beverage composition having a temperature of 10 to 30° C. in the container, and then sealing the container immediately after introduction of the carbon dioxide. The carbonated beverage prepared by the method of introducing carbon dioxide for preparation of carbonated beverage according to the present invention has almost little change in the temperature and the saturated vapor pressure of the carbon dioxide even when a large amount of the beverage is placed in a defined container and incorporated with a higher content of carbon dioxide, thereby almost causing neither creation/overflow of bubbles from the beverage nor evaporation of the carbon dioxide.

Abstract: Cooking devices are disclosed that can cook food in a convenient, fast and energy-efficient manner with electromagnetic energy. In one embodiment, the device can comprise a food container wherein the container includes a first electrode, a second electrode, and an insulating exterior, a power source for RF electromagnetic energy, and a controller. In another embodiment, a cooking device in the form of a pouch containing food can directly preheat or cook food in the pouch. A variety of electrode embodiments and cooking devices including those with multiple compartments is disclosed.

Abstract: A synergistic system for substantially reducing surface contaminants of a food and inhibiting yeast, mold and bacteria growth in a food, beverage or food grade cosmetic preparation comprising a substantially transparent and odorless solution made from a plurality of substantially organic compounds selected from: citric acid, sodium citrate, vegetable glycerin, sea salt, potassium sorbate, decyl glucoside, calcium ascorbate, grapefruit seed extract, quillaja saponin, calcium carbonate, ascorbic acid, sodium percarbonate and sodium bisulfite, and an applicator for applying the solution to the food substance.

Abstract: The present invention relates to a juicer comprising a screw is arranged inside a net drum, and a rotary brush placed between an inner wall of a housing and an outer wall of the net drum, wherein a screw coupling protrusion or a screw coupling groove is formed on the upper part of the screw and a rotary brush coupling groove or a rotary brush coupling protrusion is formed on the upper part of the rotary brush such that the screw coupling protrusion and the rotary brush coupling groove are coupled or the screw coupling groove and the rotary brush coupling protrusion are coupled in such a manner that the rotary brush is directly rotated by the screw.

Abstract: A device from draining coconut water from a coconut has a handle. A tubular member extends down from the handle. A plurality of teeth extends down from a distal end of the tubular member. An end cap member is positioned over the distal end of the tubular member.

Abstract: One variation of a method for dispensing toppings onto topping vehicles includes: indexing a first topping vehicle to a first position adjacent a first topping module, the first topping module comprising a first hopper containing a first topping of a first topping type; indexing a second topping vehicle to a second position adjacent a second topping module comprising a second hopper containing a second topping of a second topping type; retracting a first blade of the first topping module; advancing the first blade through the first topping; retracting a first retaining plate to dispense a topping slice from the first topping onto the first topping vehicle according to a first topping order for the first topping vehicle specifying the first topping type, the first retaining plate offset from the first blade opposite the first hopper; advancing the first retaining plate; and indexing the first topping vehicle to the second position.

Abstract: A cigarette paper is shown which has the following properties over at least a part of its surface: no artificial perforation, the air permeability is at least 15 CU, preferably at least 20 CU, and especially preferably at least 25 CU, and for the exponent k, measured with a measuring head with a rectangular opening of 2 mm by 15 mm, in accordance with ISO 2965:2009, which is defined by k = log ? Q 1 Q 2 log ? p 1 p 2 with Q1: air-flow through the paper at a pressure difference p1=1.00 kPa and Q2: air-flow through the paper at a pressure difference p2=0.25 kPa, the following holds k?0.98, preferably k?0.95, especially preferably k?0.93, and k?0.80, preferably k?0.85.

Abstract: The invention relates to a filter (1) for a smoking article, a method of production thereof, a smoking article and a device for inserting a first fibrous filter material (3) into a second fibrous filter material (4) to form a filter for a smoking article. Particularly but not exclusively the invention relates to a smoking article filter segment including a region of first fibrous filter material (3) disposed within a region of second fibrous filter material (4) and a method of production thereof. The first fibrous filter material (3) in some embodiments comprises greater than 5% by volume of the total filter segment volume and in some embodiments the first fibrous material comprises PLA fibres and the second fibrous filter material comprises CA fibres.

Abstract: [Problem] To provide a cigarette filter that can achieve both strength in a dry state and disintegration in a wet state. [Solution] This cigarette filter comprises a filter plug containing a cellulose ester staple fiber, a pulp, and an alkali metal salt of a water-soluble anionic polymer. The filter plug has an alkali metal content of 2 to 100 ?mol per gram of the filterplug. The water-soluble anionic polymer may comprise at least one member selected from the group consisting of a polyacrylic acid and a polysaccharide having a carboxyl group.

Abstract: A novel pipe cleaner is provided. The novel pipe cleaner may include a housing component providing an elongated tube that detachably secures a brush component on one end and a pick component on an opposing end. The brush component and the pick component may include elongated portions for scraping and cleaning the residue from a smoke pipe. The elongated portions can be simultaneously and interchangeably stored within the lumen of the elongated tube so as to facilitate the mess-free storage and portability of the novel pipe cleaner.

Abstract: One Embodiment of an improved smoker's tool which is flexible, resilient yet minimally rigid for providing a tool for many types of complex smoking and vaporizing devices, which better removes spent organic matter, which can be cleaned and reused, shaped and reshaped, as well as providing a handle (17), and possible embodiments of a reamer (20), tamper (30) and scraping blade (18) as well as other useful implements. The flexible reusable smoker's tool generally includes single or multiple flat strips (11) twisted with strands (10) for part of their length. The twisted edge of the flat strip forms a spiral creating two continuous scraping edges (15) as well as a channel (41) formed in the junction between the flat strip (11) and strand (10) for the entire twisted length, used for better removal of spent organic matter from smoking and vaporizing devices.