Abstract: [Problem to be Solved] The present invention provides a method for producing fried noodles having a reduced sodium content and excellent noodle making properties, texture, and flavor. [Solution] Fresh noodles having excellent noodle making properties, texture, and flavor can be produced not by adding salt but by adding 1 to 3% by weight of potassium lactate relative to a main raw material powder such as wheat flour. Further, fried noodles having a reduced sodium content and excellent texture and flavor can be produced by steaming the fresh noodles and fry drying.

Abstract: A food bar, and a method for making the food bar. The food bar includes a crust, the crust having a binding agent including a sesame component, the sesame component including a combination of sesame powder, sesame paste. The food bar also includes a filling within the crust, The crust to filling weight ratio between is about 1.1.

Abstract: The invention provides a method for treating root- or tuber juice, comprising a) a pretreatment of the root- or tuber juice to remove root- or tuber lipids to a level below 28 g/kg dry weight; b) cooling the root- or tuber juice to a temperature of ?0.3° C. to ?16° C. to form ice crystals; and c) separating the ice crystals from the root- or tuber juice to obtain, as a first root- or tuber juice product, a concentrated root- or tuber juice. In addition, the invention provides methods to obtain protein depleted root- or tuber juice products, as well as products comprising root- or tuber free amino acids, and uses thereof.

Abstract: A method for making highly soluble Stevia sweetener compositions is described. The resulting sweetener compositions readily provide high concentration solutions, and also possess superior taste qualities. The compositions can be used as sweeteners, sweetness enhancers, and flavor enhancers in foods, beverages, cosmetics and pharmaceuticals.

Abstract: The present invention provides a rice wrapper, in which an outer film divided into two can be easily removed. One side part of the rice wrapper 10, which includes one part of the outer film divided along the dividable section and an inner film 16a connected to the one part thereof, is separated from the other side part of the rice wrapper, which includes the other part of the outer film divided and an inner film 16b connected to the other part thereof, when the outer film 14 is divided along the dividable section 12, and a part of the dividable section 12 is connected to the one side part, and the one side part can be separated from the other side part, in one action, by pulling the dividable section 12.

Abstract: The invention relates to a granular de-dusting material comprising 30-60 wt. % cold-swelling potato starch, 5-40 wt. % vegetable oil, 5-35 wt. % flour, all weight percentages based on dry weight of the granular de-dusting material. The invention further relates to a method for preparing a de-dusted enzyme product, comprising contacting a granular enzyme preparation, containing dust particles, with a granular dedusting material according to the invention, whereby the dust particles adhere to the granular de-dusting material, whereby the de-dusted enzyme product is obtained. The invention further relates to a de-dusted enzyme product.

Abstract: A method and system for improving ethanol production from biomass are provided which includes adding at least one separation aid to stillage, that is preferably whole stillage, that contains oil and/or fat generally in the form of an emulsion, to form a treated stillage prior to centrifuging the stillage, and centrifuging the treated stillage in at least one centrifuge to separate at least a portion of the solids content from the treated stillage. The separation aid contains at least one anionic surfactant, at least one non-ionic surfactant, at least one organic solvent that is miscible in water, and water, and optionally at least one lecithin. Treated stillage products are also provided which can contain the indicated separation aid.

Abstract: A beverage product, and a system and a method for manufacturing the same are provided. The method for manufacturing a beverage product includes: (a) providing a beverage intermediate product including a container and a beverage, wherein the container has an accommodating space which is not occupied by the beverage; (b) filling a beverage foam into the accommodating space; and (c) sealing the container so that the accommodating space is sealed to obtain the beverage product.

Abstract: Disclosed are processes for making cold brew beverage compositions including concentrates and apparatus for preparing cold brew beverage compositions. The disclosed processes and apparatus allow for efficient, rapid, industrial scale production of cold brew beverage compositions having improved total solid content, improved flavor stability, longer shelf-life, and adaptability to use in small volume containers.

Abstract: In order to manufacture a food product which, with further preparation, can be given a form in which it is ready for immediate consumption, a consumable, at least sushi-like product roll is prepared. The product roll comprises a core with a filling which is enveloped by a casing of a high-carbohydrate composition followed by a barrier layer which covers the casing. The barrier layer is covered with a batter layer and the batter layer is covered with a crumb layer. The thus obtained body is subjected to a freezing step for complete freezing thereof. By way of preparation the frozen product roll, after optionally being defrosted, is heated by being baked or deep-fried until the core is at least no more than just defrosted, while the batter layer with the crumb layer has formed into a crispy outer layer. The product is thus given a directly consumable form.

Abstract: In some embodiments, methods of controlling microbial contamination in fermenters, feedstocks and water, which is deleterious to fermentation, involving the use of peracetate oxidant solutions designed to generate reactive oxygen species. The methods may include providing a peracetate oxidant solution. The peracetate solution may include peracetate anions and a peracid. In some embodiments, the peracetate solution may include a pH from about pH 10 to about pH 12. In some embodiments, the peracetate solution has a molar ratio of peracetate anions to peracid ranging from about 60:1 to about 6000:1. In some embodiments, the peracetate solution has a molar ratio of peracetate to hydrogen peroxide of greater than about 16:1.

Abstract: A sweetening composition comprising sucralose and a purified extract of stevia.

Abstract: Provided are a method of producing a beverage and a method of improving a flavor of a beverage by each of which the imparting of an undesirable aroma is suppressed. The method of producing a beverage according to one embodiment of the present invention is a method of producing a beverage using a raw material liquid, including adding hops that have been subjected to acid treatment to the raw material liquid. The method of improving a flavor of a beverage according to one embodiment of the present invention is a method of improving a flavor of a beverage to be produced using a raw material liquid, including adding hops that have been subjected to acid treatment to the raw material liquid, to thereby improve the flavor of the beverage.

Abstract: The present invention generally relates to gluten-free food products. In particular, the present invention concerns gluten-free pasta comprising a starch-containing material and Brassicaceae seed protein. A further aspect of the invention is a process for manufacturing gluten-free pasta.

Abstract: Processing of milk raw material produces a dairy salt. Preliminary treatment of the milk raw is carried out, with pasteurization and its concentration by nanofiltration through a filter with a pore size of 0.001-0.01 ?m, subsequent filtration of the obtained nanofiltration permeate through a membrane module with a pore size of 0.0001-0.001 ?m of a reverse osmosis unit, electrodialysis of the obtained RO retentate, concentration of the concentrate or its concentration and drying. The dairy salts may be manufactured and used to salt food products, beverages, granulated cottage cheese, potato chips, crackers, and dips. A masking fraction with organic acid, amino acid, fatty acid, and sugar portions successfully hides the off-notes otherwise associated with potassium compositions. Food products salted with any of the dairy salts described herein achieve reduced sodium content without compromising flavor.

Abstract: A method for processing or manufacturing a meat product is disclosed. Frozen meat is provided into a meat grinder having a grinder plate having a first surface and a second surface defining apertures of different sizes and shapes extending between the first surface and the second surface. The meat is urged through the apertures by a coolant and chopped or broken into frozen pieces by a blade rotating a spaced distance from the second surface of the plate. The frozen pieces are then provided into and conveyed by an auger conveyor as more coolant is provided into the conveyor to further cool the meat pieces. The meat pieces are then sifted to more optimally obtain desired pieces sizes or range of sizes and/or sublimate the coolant.

Abstract: An expanded extruded high protein product comprising an extrudate of a composition comprising about 10-50% by dry weight of egg white and about 50-90% by dry weight of an edible starch, wherein the product has a moisture content of less than 8%, a protein content of at least 10%, and a density of less than 100 grams per liter.

Abstract: The invention pertains to a coagulated root- or tuber protein product which is not horny. Such products are characterized by a small particle size, a low density and little color, which makes them suitable for human food applications. The invention further pertains to a process for obtaining non-horny root- or tuber coagulated protein, and to use of these products in human food applications.

Abstract: An extended shelf-life proteinaceous meat analogue comprising vegetable protein, including at least wheat gluten, and a plasticizer. Said proteinaceous meat analogue has a water content of less than 20% (w/w) and a torque value at 10 mn of at least 10 gram meter (g*m), as determined by a test A. A method for obtaining an extended shelf-life proteinaceous meat analogue comprises the steps of (i) mixing vegetable proteins, including at least vital wheat gluten, and a plasticizer for obtaining a dough, and (ii) heating said dough, wherein said extended shelf-life proteinaceous meat analogue has a water content of less than 20% (w/w). A foodstuff comprises said extended shelf-life proteinaceous meat analogue and the method for obtaining said foodstuff.

Abstract: An extended shelf-life proteinaceous meat analogue comprises at least one inclusion included in a matrix which comprises vegetable proteins including at least wheat gluten and a plasticizer. Said proteinaceous meat analogue has a water content of less than 20% (w/w) and a torque value at 10 mn of at least 6 gram meter (g*m), as determined by a test A. A method for obtaining an extended shelf-life proteinaceous meat analogue comprises the step of (i) mixing vegetable proteins, including at least vital wheat gluten, and a plasticizer for obtaining a dough, (ii) shaping said dough by at least cutting the dough in dough pieces and agglomerating said dough pieces with at least one inclusion to obtain an agglomerate, and (iii) heating said agglomerate, wherein said extended shelf-life proteinaceous meat analogue has a water content of less than 20% (w/w). A food stuff comprises said extended shelf-life proteinaceous meat analogue and the method for obtaining said foodstuff.