Abstract: Surface material of a mold molding surface and surface treatment method. A molding surface of material including metal and in which the molding surface reaches 50° C. or higher during molding is subjected to rapid thermal processing by injecting a substantially spherical shot with a hardness equal to or greater than the surface hardness of the mold and a size of #220 (JIS R6001-1973) or smaller at an injection pressure of 0.2 MPa or more and bombarding the surface with the shot, causing the temperature to rise locally and instantaneously at a bombarded portion to refine the surface structure of the surface and to form numerous smooth arc-shaped indentations on the entire surface of the surface. Then, powder including titanium having size of #100 or smaller is injected at an injection pressure of 0.2 MPa or more to form a coating of titanium oxide on the surface of the surface.

Abstract: This disclosure provides a highly concentrated protein composition and the processes of making the same. The compositions are shelf-stable, easy to use and have excellent nutritional values as compared to other protein products. The compositions may be prepared from animal sources, such as chickens or turkeys.

Abstract: Provided herein are formulations composed of fish roe wax extract and Nigella sativa oil extract. This oily composition is prepared and used as a treatment for addiction withdrawal symptoms by regulating dopamine and serotonin unbalance in a subject in need thereof. The prepared formulation alleviated the addiction effect of cocaine after daily single dosing of addiction-induced mice.

Abstract: A refrigerator and/or freezer unit and system for storing, monitoring, and maintaining a supply of temperature sensitive pharmaceutical products in compliance with regulatory requirements. The unit contains compartments for each product type in multiple controlled temperature zones with sensors to track product status and content. In a system, each unit communicates with an application service provider to provide remote inventory management capability.

Abstract: A biotechnological composition, more specifically, a composition and its specific application at a Stick water Evaporation Plant during the fish meal & oil manufacturing process, aimed to avoid increase of nitrogen volatile compounds and to reduce the viscosity of stick water concentrate is disclosed.

Abstract: There is provided a method for producing a yeast extract containing an organic acid, especially succinic acid, at a high concentration, and further containing glutamic acid at a high concentration. There is provided such a production method comprising an organic acid generation treatment step of maintaining a suspension of cultured yeast under conditions effective for organic acid generation to increase organic acid content in the yeast; and a hot water extraction step of extracting a yeast extract from the yeast that has undergone the organic acid generation treatment step at 56° C. or higher.

Abstract: A refrigerator and/or freezer unit and system for storing, monitoring, and maintaining a supply of temperature sensitive pharmaceutical products in compliance with regulatory requirements. The unit contains compartments for each product type in multiple controlled temperature zones with sensors to track product status and content. In a system, each unit communicates with an application service provider to provide remote inventory management capability.

Abstract: A refrigerator and/or freezer unit and system for storing, monitoring, and maintaining a supply of temperature sensitive pharmaceutical products in compliance with regulatory requirements. The unit contains compartments for each product type in multiple controlled temperature zones with sensors and readers to track product status and content. A user interface device in communication with an application service provider provides the user with a secure access to the content of the unit and product information. The application service provider provides the user with web accessed optimal management of product inventory.

Abstract: The present invention relates to a surimi food product similar to fresh pasta, which is furthermore ready for immediate consumption. It also relates to the method of manufacturing said food product.

Abstract: A refrigerator and/or freezer unit and system for storing, monitoring, and maintaining a supply of temperature sensitive pharmaceutical products in compliance with regulatory requirements. The unit contains compartments for each product type in multiple controlled temperature zones with sensors and readers to track product status and content. A user interface device in communication with an application service provider provides the user with a secure access to the content of the unit and product information. The application service provider provides the user with web accessed optimal management of product inventory.

Abstract: The present invention involves methods for improving the quality of the hair of a non-human animal and for increasing the 18-methyleicosanoic acid content of the hair of a non-human animal comprising feeding to the animal an edible composition comprising an effective amount of an amino acid selected from the group comprising isoleucine, threonine, and mixtures thereof.

Abstract: This invention discloses new krill oil compositions characterized by having high amounts of phospholipids, astaxanthin esters and/or omega-3 contents. The krill oils are obtained from krill meal using supercritical fluid extraction in a two stage process. Stage 1 removes the neutral lipid by extracting with neat supercritical CO2 or CO2 plus approximately 5% of a co-solvent. Stage 2 extracts the actual krill oils by using supercritical CO2 in combination with approximately 20% ethanol. The krill oil materials obtained are compared with commercially available krill oil and found to be more bioeffective in a number of areas such as anti-inflammation, anti-oxidant effects, improving insulin resistances and improving blood lipid profile.

Abstract: This invention discloses new krill oil compositions characterized by having high amounts of phospholipids, astaxanthin esters and/or omega-3 contents. The krill oils are obtained from krill meal using supercritical fluid extraction in a two stage process. Stage 1 removes the neutral lipid by extracting with neat supercritical CO2 or CO2 plus approximately 5% of a co-solvent. Stage 2 extracts the actual krill oils by using supercritical CO2 in combination with approximately 20% ethanol. The krill oil materials obtained are compared with commercially available krill oil and found to be more bioeffective in a number of areas such as anti-inflammation, anti-oxidant effects, improving insulin resistances and improving blood lipid profile.

Abstract: An edible product including surimi, fish or fish portions, in various pasta-like shapes. The edible product has a high satiety index relative to unprocessed cooked fish and also provides a low glycemic index when compared to conventional pasta. Also disclosed is a method of manufacturing the edible product in various pasta-like shapes. The product may include between 1%-25% protein, between 1%-20% fat, and a ratio of Omega 3 to Omega 6 of at least 5:1.

Abstract: An individually-packaged shelf-stable snack-sized pet food mix. The pet food mix includes at least two visually identifiable dried ingredients, wherein a total amount of about 5 grams to about 25 grams of the pet food mix is contained within the individual package and provides less than about 25% of the daily calories of the pet.

Abstract: Animal feeds and feed components are provided which comprise tunicate material. The tunicate material may be whole tunicate, e.g. washed and/or dried, or a tunicate extract. Preferred tunicate extracts include protein- and/or lipid-enhanced extracts. Also provided are uses of tunicates and tunicate extracts as, or in, animal feeds and methods for feeding animals, e.g. fish, comprising administering feeds containing tunicate material.

Abstract: The present invention is related to a fish meat paste product that is soft and highly preferable like the meat of eel in terms of mouth feel and flavor, and a method for making the fish meat paste product. In some embodiments, provided are a spitchcock-like fish meat paste product, comprising: an upper layer, the upper layer comprising fish meat, glucomannan, salt, transglutaminase, an alkaline agent, cooking oil or avocado paste, and spitchcock sauce; and a lower layer, the lower layer comprising fish meat, glucomannan, salt, transglutaminase, an alkaline agent, cooking oil or avocado paste, spitchcock sauce, and squid ink, as well as a method for making the same.

Abstract: Disclosed are methods of producing carotenoid compounds in a methylotrophic bacterial host cell. Such a host cell may be an unmodified Methylobacterium, spontaneous mutant, or transformed cell, any of which exhibit favorable properties, such as overproduction of carotenoid compounds, increased carbon flux, improved growth, or the production of additional nutrients, such as protein, vitamins, antioxidants, or fatty acids. Also disclosed are feed compositions for use in aquaculture, or as animal feed, or as human nutritional supplements containing processed or unprocessed biomass from such cells, as are methods of preparation of the feed compositions.

Abstract: Organic solvent-free processes for obtaining krill oil compositions are disclosed. The processes include a) cooking krill in a cooker vessel for a time and temperature sufficient to denature the protein content of the krill and cause a first solid krill fraction and first liquid krill fraction to be formed while substantially avoiding emulsification of the first solid and first liquid krill fractions; b) removing the first solid and first liquid krill fractions from the cooker vessel at a temperature of at least about 90° C.; c) separating the first solid fraction and the first liquid fraction; and d) obtaining krill oil with neutral enriched from the first liquid fraction, and e) by pressing of first solid fraction to obtain press liquid or a second liquid krill fraction for obtaining krill oil with phospholipids enriched krill oil, the separating and the obtaining steps being carried out without the use of organic solvents.

Abstract: Methods and systems for separating muscle tissue from connective tissue are provided, in which animal tissue containing both muscle tissue and connective tissue is subjected to stress, and muscle proteins are separated from the connective tissue. Slurries of separated myofibrillar protein are also provided.

Abstract: Steamed shrimp, lump crabmeat, imitation crabmeat, combined with coleslaw mix, mayonnaise, Old Bay seasoning and sugar, which exhibits a unique texture blend is prepared by mixing these ingredients causing causing a protein preservative obtained mixture followed by refrigeration.

Abstract: The present invention provides novel and improved processes designed for dehydrating natural products and creating a liquid infused with the dehydrated natural products. The process comprises the steps of selecting a natural product out of which to create the infusion. Once selected the natural product is then dehydrated to a moisture content of 10-25%. Following the dehydration step, the natural product is placed in a microwave vacuum device for additional dehydration under negative pressure and elevated temperature between 120-220 degrees Fahrenheit. Following the microwave vacuum step, the natural product is rapidly cooled to between 36-60 degrees Fahrenheit. The cooled natural product is then granulated or ground to improve its suitability for infusion. To make the infusion, the ground or granulated natural product is exposed to a liquid.

Abstract: The present invention discloses a meat paste noodle. The meat paste noodle comprises raw materials and auxiliary materials. The raw materials comprise fish, chicken, eggs, fat of swine, starch, soy protein and water. The auxiliary materials comprise salts, sugars, gourmet powders, meat flavor powders, meat flavor oil and ethyl maltol. In the present invention, main raw materials of the fish, chicken and fat of swine and the like are subjected to cutting, grinding and chopping to form fillings, and the fillings are prepared into the meat paste noodle by a noodle forming machine and a filament cutter. The meat paste noodle of the present invention contains a plenty of folic acids and nutrient elements required by human bodies, such as a plenty of proteins, various vitamins and mineral substances.

Abstract: The present invention relates to a process for manufacturing an animal feed or foodstuff comprising the steps of: (i) providing at least one first stream of material comprising a meat and/or fish emulsion, and at least one second stream of material comprising at least one gel-forming and/or gel-like substance, (ii) preferably continuously feeding the second stream of material into the first stream of material in the form of layers and/or coarsely dispersed in the form of droplets, (iii) solidifying at least the first stream of material contained in the combination of materials obtained in step (ii), and (iv) cutting the combination of materials obtained in step (iii) into slices with a thickness of about 0.6-6 mm, preferably 0.8-4 mm, even more preferably 0.9-3 mm; and also an animal feed or foodstuff manufactured by that process.

Abstract: This invention pertains to dental bones made from one, or several of, fresh or dried: beef skin, pork skin, lamb skin, poultry skin, rabbit skin, or fish skin as raw material; washing said raw material; turning said raw materials into skin paste; turning said skin paste into gelatin; adding additional ingredients to said gelatin; mixing said additional ingredients in said gelatin; cooling said mixed gelatin; cutting said mixed gelatin; drying said cut gelatin; and injecting said dried cut gelatin into a mold. The finished product has a longer expiration date, tastes better, and is healthier for pets.

Abstract: A controlled release copper sulfate algaecide for controlling phytoplankton growth, including blue green algae is described. The controlled release algaecide includes a copper sulfate granule coated with at least one layer including a polyurethane which is a reaction product of a polymeric diisocyanate and a polyol.

Abstract: The present invention discloses a sandwich fish sausage and a processing method thereof. Curdlan, fish, chicken, beef and the like are reasonably matched and processed to fabricate the sausage. As compared with the sausage without the curdlan, the sausage added with the curdlan is more tender and smooth in taste, the water-retaining property and stability of the sausage are enhanced, and the yield is greatly improved. The sausage meets the market demand and modern nutrition requirements, satisfies requirements of various consumers and consumer channels, and especially has the effect of keeping fitness and losing weight for women to eat. The sandwich fish sausage of the present invention is delicious in taste and good in flavor, contains various vitamins A, D, B2, B12 and PP and other nutrients required by human body, and is easily to digest and absorb.

Abstract: As a method for an efficient concentration of lipid components from food materials, a method for concentrating lipids contained in a crustacean, which comprises heating squeezed liquid prepared by squeezing the whole crustacean or a part thereof and separating the heated squeezed liquid into solids containing lipid components and liquid containing water-soluble components. Those are useful as the method by which lipids abundantly containing the phospholipid are prepared easily and at a low cost. Furthermore, the solids containing the lipids prepared by said method or a dried product thereof, lipids extracted therefrom and a composition abundantly containing the useful lipids derived from crustaceans are useful as materials for pharmaceuticals, ingredients for foods or feed, etc.

Abstract: The present invention relates to a process for removing fluorine from krill material by subjecting the krill to disintegration and to an enzymatic hydrolysis process prior to or simultaneously with a removal of the exoskeleton particles producing a fluorine-reduced product. The process of the invention can process krill material with a high polar lipid content for producing superior quality, low fluorine, products suitable for the food and feed as well as the pharmaceutical, nutraceutical and cosmetic industry.

Abstract: The present application relates to a chunky product suitable for mixing in or as the sole component of animal food compositions, which comprises, in percent by weight based on the total weight of the chunky product: meat and/or animal by-products 10-55% by weight, further proteins 5-50% by weight, at least one water-binding component 0.5-15% by weight, optionally added water 10-30% by weight, wherein the chunky product comprises at least one phase in which all the proteins are present in substantially denatured form.

Abstract: A ready to eat seafood patties, seafood balls, and seafood burgers system having ingredients combined in proportions substantially including: seafood; binding agent; and seasoning. The seafood is cooked to make the seafood patty. The binding agent binds the seafood into desired different shapes and sizes of the seafood patties, balls, and burgers. The seafood, the binding agent, and the seasoning are combined.

Abstract: A method for producing a fish product according to the present invention includes: a step of combining and mixing at least 0.01 percent by weight up to but not including 0.05 percent by weight of a protein cross-linking enzyme with ground fish meat to prepare a first ground-fish-meat material paste; a step of combining and mixing at least 0.05 percent by weight up to but not including 1.0 percent by weight of the protein cross-linking enzyme with ground fish meat to prepare a second ground-fish-meat material paste; a step of laminating a first paste consisting of the first ground-fish-meat material paste, and a second paste consisting of the second ground-fish-meat material paste, to make a laminated material; and a step of heating the laminated material.

Abstract: In one embodiment, a minimally-processed microwaveable lobster product including a lobster tail, a fat-containing composition, and a microwaveable package. The lobster tail has a shell containing lobster meat. The shell has a longitudinal axis with at least one cut formed generally parallel to the longitudinal axis. The fat-containing composition is disposed in a region above the lobster tail. The microwaveable package has first and second resilient layers. The first resilient layer is disposed under the lobster tail and contacts the lobster tail. The second resilient layer is disposed above the lobster tail and contacts the lobster tail and the fat-containing composition.

Abstract: The ready to eat deep fried seafood as appetizer and snack food comestible includes ingredients combined in proportions substantially including: seafood; cooking oils; and seasonings. The seafood is prepared by washing and removing internal organs. The seafood and seasonings are combined. The ready to eat deep fried seafood as appetizer and snack food are prepared by intermixing the seasonings with the seafood and cooking oils, when prepared are deep fried, the seafood when deep fried are high in nutrition, including carbohydrates, vitamins, minerals, and antioxidants suitable for readily consuming as an appetizer and a snack.

Abstract: The invention provides food compositions and methods for increasing the palatability of food compositions. In one aspect, the methods comprise adding an egg and chicken flavoring to a food composition. Prior to being added to the food composition, the egg and chicken flavoring can be incorporated in or on any suitable carrier such as, for example, on a soybean, corn or wheat meal carrier. The egg and chicken flavoring has been found to increase the palatability of food compositions over corresponding conventional food compositions that do not include the egg and chicken flavoring.

Abstract: Disclosed herein are frozen and/or gelled fish food products having an increased buoyancy. The frozen and/or gelled fish food products include a food component comprising a frozen and/or gelled fish food composition that encompasses at least one air cavity. The overall density of the food product is less than or equal to the density of feeding water in which it is placed. Also disclosed herein are methods and apparatuses for preparing such frozen and/or gelled fish food products.

Abstract: Problem: The problem of the present invention is to provide a frozen unwashed minced fish meat that has high versatility similar to that of frozen surimi and that is capable of frozen storage. In particular, the problem of the present invention is to prevent the freezing-denaturation of frozen unwashed minced fish meat of a fish of the order Gadiformes that is widely used for frozen surimi. Means to Solve the Problem: A frozen uncooked fish meat product in which an alcohol having from 2 to 5 carbons and capable of being used in foodstuffs is added. Preferably, to the frozen uncooked fish meat product, sugars or sugar alcohols and/or salts are further added. A method for preventing freezing-denaturation of uncooked fish meat, the method comprising suppressing freezing-denaturation due to trimethylamine-N-oxide degradation by adding an alcohol having from 2 to 5 carbons that is capable of being used in foodstuffs to the uncooked fish meat.

Abstract: A fat or fatty oil composition for a processed sea food contains 10% by mass or more of a transesterified fat or fatty oil obtained by using at least one palm-based fat or fatty oils or more as a raw material, and has a solid fat content (SFC) at 0° C. to 10° C. of 5 to 25%. The fat or fatty oil composition thus obtained has a moderate hardness and smoothness as well as excellent melt-in-the-mouth, and has a reduced trans fatty acid content.

Abstract: To increase the efficiency of utilizing protein, lipid and starch by ruminants, feed and urea-formaldehyde polymer are mixed in quantities suitable for a crosslinking reaction. The mixture is heated at a temperature, moisture content and time sufficient to covalently bond the urea-formaldehyde polymer with the proteins and starches to thereby protect the proteins, starches and contained lipids from degradation by rumen microbes.

Abstract: The present invention is a food product and a method of creating the food product that satisfies the need for a homogenized dispersion that disperses throughout meat, wherein the particle size of macromolecular ingredients within the dispersion is reduced to form a more stable homogenized dispersion with increased ingredient functionality. This permeated meat offers added health benefits such as the substitution of the anti-oxidant rich olive oil for problematic animal fat.

Abstract: A method of preparing a salt product comprises the steps of: (i) providing a mixture which comprises salt dissolved in a solvent, said mixture further containing an organic material that is solid under ambient temperature conditions; and (ii) atomising said mixture and evaporating said solvent to produce a salt product comprised of particles of salt incorporating said organic material. The organic material may be a polymer such as a carbohydrate (e.g. maltodextrin or Gum Arabic). Novel salt products are disclosed which comprise hollow particles having a shell formed for individual crystallites of salt. The salt product is useful as a seasoning for food and may be used in lower amounts than conventional salt to provide the same taste. Particular advantages are obtained in the baking of bread.

Abstract: A method of smoke-infusing proteinaceous foods comprises the following sequential steps: a) enclosing the proteinaceous foods in a vacuum-treating zone; b) introducing smoke directly or indirectly from a smoke generation zone into the vacuum-treating zone; c) subjecting the proteinaceous foods to vacuum purging at a negative pressure in the vacuum-treating zone, thereby infusing smoke into the proteinaceous foods; d) repeating the steps of introducing smoke directly or indirectly from the smoke generation zone into the vacuum-treating zone; subjecting the proteinaceous foods to vacuum purging at a negative pressure in the vacuum-treating zone at least fifty times in pulsed sequences of smoke introduction stage/vacuum purging stage/vacuum release stage for the efficient infusion of smoke into the proteinaceous foods; and e) a post-chill resting cycle of the smoke-infused proteinaceous foods at a suitable temperature and for a suitable period of time.

Abstract: An expandable starch-based component is extruded through a random extruder together with a colored component having a color unlike that of said starch-based component. The starch-based component may include cereal grains such as rice or corn meal or components derived therefrom. The colored component may include colored starches such as blue corn meal; seeds; and/or micropellets made from fine particle ingredients. When combined, the components form a color-comprising mixture that can be extruded into colored or colorful collets. The color-comprising mixture comprises between about 2% to about 10% colored component. The produced bi-colored collets may then be cooked, optionally seasoned and packaged for consumption.

Abstract: Nutritional compositions and formulations that optimize nutritional contents are provided. Dietary compositions and methods for tailoring such compositions to optimize levels of nutrients that have beneficial effects within specific ranges are provided. Dietary plans, and formulations comprising dietary products that comprise optimized levels of nutrients derived from phytochemicals, antioxidants, vitamins, minerals, lipids, proteins, carbohydrates, probiotics, prebiotics, microorganisms and fiber. Diet plans and modular nutritional packages comprising food and drink items tailored according to consumer patterns typed by diet, age, size, gender, medical conditions, family history, climate and the like are provided.

Abstract: Provided are a method of processing fish eggs, which can produce fish eggs having a good color tone without using a color-developing agent such as a nitrite or by using a reduced amount of the color-developing agent, and processed fish eggs produced by the method. A lactic acid bacterium, which can improve the color tone of the fish eggs, is added to the fish eggs. The lactic acid bacterium is preferably a lactic acid bacterium belonging to the genus Lactobacillus or Carnobacterium, more preferably Lactobacillus coryniformis K12 (Deposition Number: FERM BP-10945) or Carnobacterium maltaromaticum B64 (Deposition Number: FERM BP-10449).

Abstract: Provided is a method for producing a processed food which is produced by continuously heating/molding a fluid raw material containing a protein, a lipid, and water. A method for heating a material to be heated continuously by an internal heating system while moving the material in a tube comprising: (a) arranging the tube vertically or substantially vertically (a tilt of not greater than 15°) and heating/molding a mixture while feeding the mixture upward from a bottom in the tube and/or (b) heating/molding the mixture while rotating the tube around a rotation axis, the rotation axis being a center line in a length direction of the tube. The internal heating system is preferably microwave heating, Joule heating, or high-frequency heating.

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

Abstract: Aquaculture meat products having a ratio of omega-3 polyunsaturated fatty acids of eicosapentaenoic acid [“EPA”; cis-5,8,11,14,17-eicosapentaenoic acid; 20:5], to docosahexaenoic acid [“DHA”; cis-4,7,10,13,16,19-docosahexaenoic acid; 22:6], equal to or greater than 1.4:1 based on the individual concentrations of each as a percent of the total fatty acids in the aquaculture meat product are disclosed. Furthermore, such aquaculture meat products may have a concentration of the sum of EPA and DHA that is at least about 0.5%, measured as a weight percent of the aquaculture meat product.

Abstract: The invention relates to a method of producing a foamed meat product, comprising the steps of: feeding a pumpable raw material containing comminuted meat or fish and strand-like connective tissue components to a dispersing apparatus with a chamber with a cylindrical rotor arranged therein, which is provided, on its circumference, with a number of cavities to create cavitation, feeding a gas to the dispersing apparatus and operating the dispersing apparatus while creating cavitation and dispersing the gas supplied, in the process of which the sinews or ligaments are passed through the chamber, and creating a foamed meat or fish product containing strand-like connective tissue components, which can be sterilised.

Abstract: A premix for hog feed and a method of feeding a hog that produces DHA and EPA enriched pork while avoiding or reducing negative effects to the taste, color, texture, aroma, pH and shelf life which are significant enough to make the pork unacceptable to consumers. One embodiment of the method of feeding a hog involves feeding a hog over several days with a hog feed supplemented with the premix. The premix includes marine-sourced docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) and plant-sourced alpha-linolenic acid (ALA). The hogs are fed until their total DHA, EPA and ALA intakes are in a certain range per kilogram of the hog's weight. The hogs are then slaughtered and processed into pork products. This results in pork with an enrichment of omega-3 EFAs in the range of about 2.5% to about 4.5% of fat.