Abstract: The water holding capacity of meat is improved by agitating the meat at an elevated temperature with the processing solution and by maintaining the elevated temperature with precision. A preferred temperature is in the range of 45° to 60° F. and the agitation is preferably a massaging action after injection of the liquid into the meat.

Abstract: Methods and apparatus for the sanitation and surface disinfection of edible produce such as lettuce, spinach and other leafy vegetables and fruits and vegetables such as apples, plums, pears, tomatoes having a protective skin. A centrifuge for receiving washed produce may be selectively spun to remove excess washing fluid, irradiated with UV-C energy and/or exposed to an ozone field while within the centrifuge. Air may be used for evaporative drying of the washed produce.

Abstract: This invention provides a method of preparing emulsion compositions particularly emulsion foods, with excellent emulsifying activity, emulsion stability, heat resistance, and texture or mouthfeel. The method can be performed by carrying out a step (1) mixing pectin obtained by heating sugar beet pectin derived from sugar beet in powder form at a temperature of 50 to 150° C. at a relative humidity of 20 to 90% for 1 to 48 hours with raw materials for emulsion compositions; and a step (2) emulsifying the mixture obtained in the step (1), or, in place of step (1), (a) homogenizing a modified pectin in alternatively water systems; (b) mixing the water dispersions of the modified pectin obtained in step (a) with raw materials for emulsion compositions; and (c) emulsifying the mixture obtained in step (b). Thus, emulsion compositions can be prepared.

Abstract: The invention relates to a method for producing individual portions of meat with a predetermined shape and size, during which one, two or more frozen pieces of meat of any shape, whose total weight corresponds to the total weight of the desired portions of meat, are shaped inside the cavity of a press mold to form a coherent piece of meat, and the frozen piece of meat is subsequently divided, in particular, stamped into the portions of meat.

Abstract: A microencapsulated product comprises a core, a first shell comprising a protein and being substantially carbohydrate-free, and a second shell comprising a carbohydrate and being substantially protein-free. The double shell structure provides a strong shell that makes the microcapsule suitable for use in food products. The core can be a lipid, and in particular a structured lipid with nutritional benefits, such that the nutritional benefits can be passed on to the consumer. The microcapsules of the present invention can be used in making foods products, beverage products, and mixes for making such food and beverage products.

Abstract: A method of cooling a dressed carcass of a slaughtered animal halved along the backbone thereof while transferring the dressed carcass in a cooling chamber is provided, with which reduction in process yield in the cooling process due to evaporation of water from the dressed carcass is suppressed to a minimum, meat juice dripping together with water does not occur when cutting the dressed carcass, the cooling period of time is reduced, energy is saved in cooling process, initial cost is reduced, and productivity is improved.

Abstract: Methods and systems are disclosed for producing a multi-phase food product by processing different phases of the food product in separate streams using different processing conditions for each stream. The separate streams are combined to produce the multi-phase food product.

Abstract: Corn, beans, peas, soy beans, lentils, wheat, and barley (grains and legumes) have much greater nutritional value if the seeds are first germinated and, then, the germination is terminated before the root is developed. This process of stopping the germination and preserving the nutrition in the seed will help people and livestock to grow and survive more easier and healthier, reduce starvation and malnutrition, lessen the accompanying diseases, and greatly increase the amount of healthy protein.

Abstract: An improved thickener composition and method comprising galactomannan hydrocolloids obtained from the endosperm of seeds is disclosed. The thickener composition comprises a combination of cassia hydrocolloid and highly esterified pectin and can be utilized to thicken food and fodder products. The combination of cassia hydrocolloid and highly esterified pectin exhibits a synergistic rheology and stabilization effect in food products and, in particular dairy products such as heat treated yogurt.

Abstract: A food product comprising a fizz component that causes the product to fizz or have an effervescent effect upon addition of aqueous liquid.

Abstract: A method for manufacturing a coffee beverage is provided that is capable of efficiently removing precipitating components and turbid components from a highly concentrated coffee extract 1, and that is also capable of addressing increases in the production volume of the coffee beverage without particularly large changes being made to the scale of the equipment. The coffee extract 1 obtained from an extraction process performed on ground roasted coffee beans is diluted in the method for manufacturing a coffee beverage, and the coffee extract 1 is filtered using a cross-flow filtering apparatus before dilution.

Abstract: A flexible pad for preparing a beverage comprising: a filter bag defining a storage volume; the storage volume containing a water-soluble composition or a combination or mixture of water-soluble compositions for forming a beverage; wherein the storage volume further contains a plurality of non-soluble absorbent particles having a particle size, before use, of 25 microns to 10 mm.

Abstract: A method for the preparation of a beverage by mixing water and at least one powdered product in a mixing chamber (1) and dispensing the mixture to a final container (5) provides for the preparation and delivery of at least a first portion of beverage by mixing a first soluble product with water, in the absence of mechanical stirring and for the preparation and delivery of at least a second portion of beverage by mixing a second soluble product with water in the presence of mechanical stirring and for the possible delivery of further portions of beverage to the final container (5).

Abstract: The present invention features an ozone sanitation device and system and a method of using the same to sanitize various objects in various environments. The present invention is particularly adapted to be used to sanitize food products, such as fruit and vegetable products as well as others at the site of the marketing and selling of such products. The ozone sanitation device functions to combat harmful pathogens by reduce microbial growth and bacteria existing on the treated object. The device comprises an ozone generator that produces ozone gas that mixes with temperature controlled water to create an ozonated water solution to be applied to an object for treatment. Moreover, the present invention features several methods of using the ozone sanitation device to treat various objects, as well as a method for restoring water to dehydrated objects, such as fruits and vegetables.

Abstract: Compositions and methods are disclosed for preventing the oxidative corrosion of metal surfaces by exposing such a surface to an anti-corrosion agent characterized as a lower alkyl carboxylic acid or salts and/or other derivatives that conserve or embody the lower alkyl carboxylic acid moiety present in their molecular structure. The anti-corrosion agent may be used in combination with a material capable of forming a moisture retentive barrier over the metal surface. Compositions and methods of preparing food and/or beverage preservatives or stabilizers are also disclosed. To prepare a preservative composition, an ingestible anti-corrosion agent, such as an ingestible agent including a lower alkyl carboxylic acid moiety, is combined with a suitable food grade polymer. The anti-corrosion agent and polymer are admixed in a particular order to maximize the preservative properties thereof. The compositions and methods of the invention provide a practical, non-toxic way, e.g.

Abstract: The present invention relates to an enriched fish food product comprising a binder resin and a fermented soy nutraceutical. Optionally the nutraceutical may contain enzymes or coenzymes. Also, the enriched fish food product may be formed by mixing a resin with the fermented soy nutraceutical in a heated molding machine and subjecting said product to a variety of size reduction processes. For example, the fish food product may be provided in the form of a flake.

Abstract: An edible, concentrated, proteinic hydrolysate is made by means of a method that includes enzymatically hydrolysing the proteins in an aqueous reaction mixture of a proteinic raw material and at least one enzyme, and deactivating the at least one enzyme. The volume of the obtained, aqueous hydrolysate is reduced by boiling down the hydrolysate to at least half volume to obtain a hydrolysate concentrate, to which salt is added until the saturation point of the hydrolysate concentrate has been essentially reached. The salt saturated soup concentrate does not need further preservation and has a long storage life at room temperature. The soup concentrate is easily diluted to a nutrient-rich, salt-tasted soup ready for being eaten.

Abstract: A carrot is sliced in the longitudinal direction in such a way that the slice surface passes through the core portion, the sliced carrot fragment is blanched and the blanched carrot fragment is extracted to obtain a vegetable extract, so as to manufacture a vegetable extract. By slicing the carrot in the longitudinal direction so as to pass through the core portion, a larger area of the core portion towards which the presence of nitrate ions is biased can be exposed, the contact area between the core portion and the blanching water can be increased and more nitrate ions can be eluted and removed at blanching time.

Abstract: A process for producing a potato product includes hermetically enclosing potatoes in a container having an average oxygen permeability of 5 cc/m2·day·atm or less, and heating the potatoes at 60 to 95° C., the potatoes being heated under conditions where dissolved oxygen content in the container becomes 5% O2 or less at least when heating is completed.

Abstract: A low-calorie, no laxation bulking system and a method for preparation of same is disclosed. Erithritol and at least one gum are combined to form a dry-blended mixture. The dry-blended mixture is added to water, forming a first mix, and the first mix is heated to a first temperature. A first liquid mixture comprising modified polydextrose is formed. The first liquid mixture is added to the first mix to form a second mix, and the second mix is heated to a second temperature. A second liquid mixture comprising at least one acid is added to the second mix, and the resultant solution is maintained in a predetermined temperature range. The resultant solution is then preferably stirred constantly and held in a kettle or mixing tank for panning or molding as desired.

Abstract: 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.

Abstract: A method and apparatus of treating food items having muscle protein and a product produced by the inventive apparatus and method. The inventive method preferably utilizes the inventive apparatus to (a) continuously press the food items using a pliable material which conforms to and at least partially surrounds the food items when pressing and/or (b) infuse the food items with a treatment liquid preferably by impacting the food items while they are at least partially suspended in the solution.

Abstract: A nutritional supplement composition includes creatine or a derivative thereof, a stabilizing mixture comprising at least one diol and at least one polyol, sufficient to render the creatine therein at least substantially stable, and an aqueous medium. The present invention is further directed to a method of making the same.

Abstract: The present invention provides emulsified meat products that include animal and simulated meat compositions. In addition, the invention also provides processes for producing the emulsified meat products utilizing animal meat compositions and simulated meat compositions. In the process, the simulated meat composition includes structured plant protein products that are utilized to produce an emulsified meat product with an improved texture.

Abstract: A coffee product comprises (i) a first portion consisting of unroasted coffee, in an amount of from 1 to 90% by weight based on the total weight of the ground coffee composition, and (ii) a second portion consisting of ground coffee which has been roasted to a higher degree of roast than said first portion, in an amount of from 99 to 10% by weight based on the total weight of the ground coffee composition in a weight ratio of (i) to (ii) is from 10:90 to 80:20 wherein the coffee product comprises at least 4 g of chlorogenic acids per 100 g of product.

Abstract: Described is a water-soluble beverage powder comprising a) a coffee component b) alcohol-containing granules c) a creamer, and d) a sweetening agent. Further described are corresponding food products, preparation processes and ready-to-drink coffee flavoured beverages.

Abstract: A method and apparatus for reconstituting consumable powder(s) with a liquid to provide a food liquid such as milk, cappuccino-type beverage, or soup with or without froth. The powder is introduced into a container (15) and pre-wetted by an intersecting liquid spray (13a). Further mixing occurs in the container. The container may have additional liquid streams (14a) feeding into the container for increased mixing. This food liquid can then be aspirated by the Venturi effect by steam generation to produce a frothed/aerated food liquid.

Abstract: The present invention provides a process for making hand-held shaped cereal and milk products having a smooth, homogenous-consistency texture and a moisture content higher than 35%, using about the same amount and ratio of cereal flour to fluid-milk as found in a traditional combination of (RTE) cereal pieces (made from cereal flour) and fluid-milk that have to be eaten from a bowl with a spoon. In the process of the present invention, each pound of cereal flour is cooked with 3 to 4 pounds of fluid-milk together with starch-complexing agents in a continuous cooker at temperatures above 175 F. It is then discharged as a hot, fluid-milk-hydrated, starch-complexed cereal flour which continues to absorb retained fluid-milk until it becomes fully-cooked, fully-hydrated and viscous enough to retain a shape. It is then formed into units, baked to firm their textures while retaining a higher than 35% moisture, and stored refrigerated or frozen.

Abstract: A system and method for adding moisture to food during barbecue grilling is disclosed. The method comprises the steps of providing food, providing ice cubes, placing the food on a barbecue grill, positioning the ice cubes on the barbecue grill adjacent to the food, and providing sufficient heat to melt the ice cubes and to cook the food. As the ice cubes melt, water from the ice cubes drips onto the heat source, causing water vapor to rise, thereby providing moisture to the food. In some embodiments, the ice cubes are provided with wood particles, such as mesquite, cherry, hickory, oak, etc., in order to provide flavoring for the food in addition to moisture. The system for adding moisture to food during barbecue grilling comprises an ice cube tray, a container containing a plurality of wood particles, and a package holding the ice cube tray and container.

Abstract: A full waxy wheat flour or starch characterized in that its amylose content is about 0%±about 1%, and a process for preparing a functional full waxy wheat flour including preparing an initial flour with a defined size grading starting from full waxy wheat grains, and subjecting the flour to a heat-moisture treatment including adding water or steam and heat energy to achieve a degree of gelatinization of starch between about 15 and about 99% for less than about 5 minutes.

Abstract: A method of producing a liquid fermentation product using a natural protein concentrate from a non-cereal grain source in place of protein derived from malted grains is provided. The natural protein concentrate can be directly used, in addition with a carbohydrate source, to produce a wort suitable for fermentation, thus avoiding the malting and mash mixing steps in traditional brewing methods. The wort requires less yeast to initiate the fermentation process than in similar alcohol fermentations, and does not require the addition of yeast nutrients. The resulting fermentation product can be processed for bottling without the need for an intervening storage period. The protein concentrate used in the method can be derived from non-cereal sources such as peas, soy, rice potatoes and other sources of natural protein.

Abstract: A counter-top appliance has a food container with internal fins extending inward from the outer wall at an angle offset from radial. The food container is coupled to a motor for rotation in either of two directions. One direction of rotation produces a scooping, elevating and subsequent discharge of liquid and fluent materials such as might be useful for washing or breading, while the second direction of rotation presents a surface adapted for massaging meat during marinating. The food container is preferably sealed through vacuum, and has a simple geometry which greatly facilitates thorough cleaning of the container. Meats, produce, pasta, and other diverse foods are processed using the counter-top appliance, and a method for processing one or a sequential set of foods is disclosed.

Abstract: A process for the production of fresh masa, nixtamalized flour and derived products. The invention is a new process for production of corn masa (dough) to be used in the production of tortillas, fried or baked tortilla chips, tostadas, or corn chips. The new process produces masa directly from raw materials without the traditional cooking and steeping steps. It utilizes a series of processing steps including milling, blending, hydration, cooking and continuous cooling to stop gelatinization. The new process uses very little water and emits no waste water.

Abstract: The invention relates to a method for cooling slaughtered poultry, including the steps of: positioning the poultry with spread legs, with the abdominal cavity upward and oriented in the transporting direction of the poultry; and transporting the positioned poultry through cooled flowing water, wherein the transporting direction of the poultry is opposed to the flow direction of the water such that water flows around and through the poultry from the abdominal cavity toward the neck cavity. The present invention also relates to an installation including: positioning means for receiving the slaughtered poultry with the abdominal cavity oriented upward in the transporting direction; transporting means for transporting the positioned poultry; and cooling means comprising a container for cooled and flowing water, wherein the flow direction is opposed to the transporting direction, and to the treated poultry.

Abstract: The present invention provides a process for the manufacture of frozen instant cooking pasta from elongated dried pasta products that substantially retains the pre-processing length of the dried pasta comprising the steps of: (i) dividing an elongated dried pasta products into one or more portions, each portion having a desired mass; (ii) loading each portion of pasta into one of a plurality of separate dosing devices; (iii) re-hydrating each portion of pasta within a dosing device; (iv) quenching the re-hydrated pasta resulting from step (iii); (v) freezing. Further embodiments are directed to the apparatus that is necessary for carrying out this process and the frozen product achieved.

Abstract: Food formulations suitable for preparation by young children, requiring only the addition of water, that produce simulated foods that exhibit substantially appropriate textures and flavors.

Abstract: The present invention relates to a non-caking salt composition wherein the salt is an inorganic salt, comprising a transition metal complex or an aluminium complex of a (derivatised) carbohydrate as a non-caking agent. Transition metals which can be used according to the present invention are transition metals capable of forming octahedral mixed chloride-oxide structures. The non-caking salt compositions according to the invention can be used as table salt, road salt, or in electrolysis operations.

Abstract: In a method and apparatus for severing roots of bean sprouts, a severing table has a plurality of ridges formed at predetermined intervals and extending in parallel with a direction in which a cutter blade is moved. Each ridge is formed with a number of severing slits each of which has such a width that a root of a bean sprout falls into each severing slit. The bean sprouts are continuously supplied onto the severing table while a cutter blade is moved along an upper face of the severing table and water is being sprinkled over the severing table so that roots of the bean sprouts on the severing table flow into the severing slits. The roots of the bean sprouts fallen in the severing slits are severed by the cutter blade. The bean sprouts from which the roots have been severed are conveyed out of the severing table with movement of the cutter blade.

Abstract: The present invention comprises an improved method for refining cellulose that produces a highly refined cellulosic material. The method comprises soaking raw material from primarily parenchymal cell wall structures in an aqueous solution which need not contain an agent to modify the fiber (e.g., a mild alkalizing or alkaline agent and/or solution) using reduced temperatures and pressures, and refining the material with a plate refiner so that a waste water stream is reduced in volume. The mass is dried to produce the HRC fiber. The HRC fiber displays a water retention capacity of about 25 to at least about 56 g H2O/g dry HRC and retains moisture under conditions that are ordinarily used to remove moisture from materials. The highly refined fiber product can also provide excellent thickening properties and can be used in a wide variety of materials, including edible materials.

Abstract: A method of preparing a reconstitutable, dehydrated whole bean product is shown. The method calls for utilizing a combination convection/microwave heating chamber to dry cooked whole beans in such a way as to preserve the integrity of the beans and, thus, significantly enhance the texture and quality of the bean product. The method requires a shorter amount of time than, and enables a significant reduction in the amount of bird mouthing that, is prevalent in existing methods.

Abstract: The present invention comprises an improved method for refining cellulose that produces a highly refined cellulosic material. The method comprises soaking raw material in a mild NaOH using reduced temperatures and pressures, and refining the material with a plate refiner so that a waste water stream is reduced in volume and has a pH within a range of 8 to 9. The present invention also comprises a HRC gel having a lignin concentration of at least about one (1)% by weight, and a water retention capacity of about 25 to at least about 56 g H2O/g dry HRC.

Abstract: A food additive slurry or powder composition is disclosed which comprises 100 parts by weight of at least one selected from the group consisting of calcium carbonate, calcium phosphate and dolomite (A) and 0.5 to 60 parts by weight of arabinogalactan (B). The food additive slurry composition of the present invention is highly concentrated and excellent in dispersion stability in liquid, which can be effectively utilized for the enrichment of calcium and/or magnesium by adding to foods such as yogurt, cow's milk, juice, milk powder, instant noodles and biscuits.

Abstract: A rolled food item (110) is fabricated by rolling a strip of support material (16) and food (14) about its leading end (136) into a roll. Prior to its rolling into the roll, a deposit (144) of water is sprayed onto the food (14) adjacent to the trailing end (138) to increase the tackiness of the food (14) sufficient to be adherable to the support material (16) in the roll to at least temporarily prevent unintentional unrolling of the roll during later fabrication operations. In the preferred form, the trailing end of the deposit (144) is coextensive with the trailing end (138) of the strip of support material (16) and food (14). In one form, the side edges of the deposit (144) are spaced inwardly from the side edges of the food (14) which are spaced inwardly from the side edges of the support material (16).

Abstract: The present disclosure provides decorticated finger millet (Eleusine coracana) and processes for preparing decorticated finger millet. In one implementation, decorticated finger millet is prepared by hydrating the millet near to its saturation moisture content and heat treating the hydrated millet to induce starch gelatinisation, rupture of granular structure, formation of lipid amylose complex and healing of cracks present in the endosperm. Controlled drying of the heat-treated millet may induce retrogradation of starch, hardening of endosperm tissue and reduction in the intactness of the endosperm with seed coat. This dried millet is moistened and short-tempered then passed through an abrasive mill to detach the seed coat.

Abstract: A method for producing a reconstitutable dehydrated food product, an apparatus for producing such a product, and a product produced thereby are described. The method calls for using a stationary vessel to separately hydrate at least two batches of raw beans with circulating water, as well as a second stationary vessel to separately pressure cook the hydrated beans using direct steam injection with minimal agitation. A first batch is then chopped and sized, and then formed into a generally flat, preferably ribbed sheet of texturized composition. The latter is then dried and broken into chunks. The second batch of beans is kept whole and, once cooked, is dried utilizing a combination convection/microwave heating chamber in such a way as to preserve the integrity of the beans. The dried whole beans are then added to the first batch of beans, and preferably, to the chunks produced therefrom.

Abstract: A nutritional convenient food product which enhances and defeats endogenous anti-nutritive factors in a whole food or base product by processing the whole food product by initially cleaning and breaking dormancy of the product, soaking and germinating, followed by a final cleaning and further germinating with subsequent soaking, draining and rinsing. Full cooking follows with subsequent heating, then cooling the whole food product to ambient temperature.

Abstract: Warm and wet air are applied to brown rice with germinated germs, produced by adding water to the brown rice, for removing water attached to a surface of the rice. A surface of the germinated brown rice is polished by a rice-polishing machine while remaining the germinated germs to obtain rice with germinated germs. Water of about 1 to 10% of rice weight is added to soften the rice surface. The rice and granules whose granule size is set to a constant granule size smaller than that of the rice and which is heated to 60° C. or higher are mixed with the rice and stirred. Rice bran remaining on a rice surface after polishing is absorbed by the granules and is removed. And, the rice and granules are separated from each other.

Abstract: The invention relates to a method to improve the appearance and texture of froth on a liquid food product. The liquid food product is prepared in a receptacle with a froth layer above a liquid layer. Droplets of a liquid are sprayed on the froth layer to increase the homogeneity thereof.

Abstract: The present invention provides yellow tomato plants producing fruit suitable for processing.

Abstract: An apparatus has a brine tank that is subdivided into cooling cells each having a vertical carousel for submerging blocks of cheese. The cheese blocks are carried through an inlet flume by a flow of brine and then sequentially diverted into the cooling cells where the cheese blocks are loaded into the respective vertical carousel. After the cheese has cooled sufficiently, the brine flow carries the blocks of cheese out of the respective cooling cell. Movement of the cheese blocks and the carousels is controlled automatically, without human intervention. A unique fluid circulation system transfers chilled brine through the tank from a cooling cell containing the coldest cheese to cooling cells with successively warmer cheese blocks.