Abstract: A process for obtaining flavor components from spent vanilla pods and beans, comprises forming a mixture of such spent pods and beans, incubating the mixture with an enzyme capable of destroying the cell membrane systems of said pods and beans for period of time and at a pH and temperature such that said cell membranes break down and release flavor constituents, and thereafter recovering the flavor constituents from the mixture.
Abstract: A plasma processing apparatus includes an upper matching unit 44 which is a variable matching unit whose impedance can be varied, and a main controller 100. The upper matching unit 44 includes a controller 104 for variably controlling the impedance positions of a variable reactance element of a matching circuit 102, a RF sensor for measuring a load impedance including the matching circuit 102, and a VPP measuring circuit 112 for measuring a peak value (peak-to-peak value) of a radio frequency voltage in a waveguide line at the output side of the upper matching unit 44. The main controller 100 executes and controls an autorunning of the matching units 44, 88 for optimizing an off preset of the impedance positions thereof. The plasma can be readily get ignited without requiring to set or change special processing conditions while influencing none of the processes.
Abstract: The present invention provides a bacterium belonging to the genus Bifidobacterium, which can exhibit a high viability in the storage under agitation and can produce a fermented food containing a large number of viable bacterial count. The present invention further provides a fermented food, which contains the bacterium belonging to the genus Bifidobacterium and exhibits various physiological effects such as inhibitory action against harmful intestinal bacteria and intestinal function controlling effects. The present invention further provides a bacterium belonging to the genus Bifidobacterium having a rate of viability of 30% or more, when the bacterium is stored in the aerobic condition under agitation at 10° C. for 14 days after culturing in a medium containing milk as a main ingredient until obtaining a viable count of 1×108 cfu/ml or more, and fermented food using the same.
Abstract: The present invention relates to a compound of formula wherein R1 is a C2-7 linear alkyl group. This compound can be used as flavoring ingredient, for instance to impart flavor notes of the green tea and creamy/fatty type as well as to impart a desirable mouthfeel effect.
Abstract: Saturated and unsaturated compounds having sweet, salt or umami taste enhancement qualities. The compounds have the structure: wherein R1?H or methyl; R2 is selected from the group consisting of H, C1-C4 alkyl, alkenyl and methylene; R3 is selected from the group consisting of H, C1-C8 straight or branched chain alkyl, alkenyl, dienalkyl and phenyl; or if R1?H, R2 and R3 taken together can represent cyclopropyl, cyclobutyl, cyclopentyl, cyclopentenyl, cyclohexyl, or cyclohexenyl; R4 is selected from the group consisting of H, methyl and ethyl; R5 is selected from the group consisting of H, methyl and ethyl; R6 is selected from the group consisting of H, C1-C9 straight or branched chain alkyl, alkenyl, alkyldienyl, and acyclic or cyclic containing no more than one ring; with the proviso that in structure 1, when R4 is H or Me and R5?H or methyl, R6 may be selected from the group described above and phenyl.
Abstract: The present invention is a pan for cooking pizza dough and method of using same. The pan consists of a first pan mountable below a second pan. The first pan has a flat bottom and a plurality of fingers projecting upwards from the bottom. The second pan having a flat bottom provided with a plurality of apertures dimensioned and configured to receive the fingers of the first pan. The first and second pans have mounting elements for releasably mounting the second pan on top of the first pan. The apertures of the second pan and the fingers of the first pan are dimensioned and arranged such that the fingers of the first pan project through the apertures of the second pan when the second pan is mounted on top of the first pan. The pans can be used to cook pizza dough by first spreading the pizza dough into the second pan and then mounting the second pan to the first pan such that the fingers of the first pan project through the apertures of the second pan and into the pizza dough.
Abstract: A process of producing a rich-flavor soy sauce, including mixing soy sauce koji and salt water in a tank for preparing moromi mash, adding soy sauce and soy sauce koji at an appropriate point in time during the period of fermentation and aging, and subsequently effecting further aging. The process does not require any special treatment, and is quite convenient, in that it employs conventional process steps for producing a soy sauce. The resultant soy sauce has a light color and yet gives a rich flavor comparable to that of regular soy sauce, has a rich taste comparable to that of saishikomi-shoyu having a total nitrogen content of not less than 2% (W/V), and is mild in terms of saltiness.
Abstract: The invention relates to a compressible, powdery sugar composition having an apparent density of more than 0.5, especially 0.6 and approximately 0.8, preferably equal to 0.6, said composition consisting of hollow particles. The invention also relates to a method for preparing a compressible sugar solution, comprising a drying stage involving the atomization of an initial saccharose solution with at least one added anti-crystallizing agent, wherein the saccharose content of the initial saccharose solution is lower than the saturation rates, advantageously exhibiting a dry matter rate of approximately 60 wt. % in relation to the total weight of the composition.
Abstract: The present invention relates to a method for distilling an alcoholic mixture under reduced pressure, wherein a portion of the fluid alcoholic mixture is distilled at a temperature below about 0° C. such that the fluid alcoholic mixture remains fluid while distilling. The present invention further relates to condensing the alcoholic distillate with a first condenser at a first condenser temperature of from about ?269° C. to about ?15° C. to provide a first alcoholic condensate. The alcoholic mixtures contemplated for use according to the method of the present invention include, but are not limited to, gin, vodka, rum, or neutral spirits. The present invention also relates to an alcoholic beverage prepared by the reduced pressure distillation method of the invention.
June 1, 2006
Date of Patent:
August 24, 2010
Bacardi & Company Limited
James Edward Goodwin, Les Pfahl, Derek M. Greer, Jerome Canty
Abstract: A packaged coffee drink containing chlorogenic acid in high concentration and having excellent flavor and suppressed precipitation when stored for a prolonged time is provided. The heat-sterilized packaged coffee drink contains (A) monocaffeoylquinic acid, (B) ferulaquinic acid and (C) dicaffeoylquinic acid, the drink containing (i) a total of from 0.19 to 4% by mass of the components (A), (B) and (C) in a dissolved state, (ii) 80% by mass or more of water and (iii) from 0.005 to 0.028% by mass of a brown colorant in terms of edible yellow dye No. 4, wherein (iv) the mass ratio of magnesium/sodium is from 0.04 to 1, and (v) the mass ratio of quinic acid/brown colorant is from 0.5 to 30.
Abstract: The present invention provides a method for continuously producing pieces of liquid-filled gum material, including applying an anti-sticking agent to the rope of liquid-filled gum material before it is individually cut into pieces. The invention further provides for a liquid-filled chewing gum including a liquid-fill composition, and a gum region surrounding the liquid-fill composition, where the gum region includes an anti-sticking agent that reduces the tendency of the gum region to stick to the molds and operating machinery during gum manufacturing.
Abstract: The confectionary product described herein has an enhanced solids and fiber content and the method described herein permits higher loading of fiber, sweetener and other solids in a soft chewy confectionary product. In another aspect, the product and method contemplate high loading fiber, solids and sweetener where the sweetener masks poor tasting active ingredients, such a vitamins and minerals.
February 2, 2007
Date of Patent:
August 3, 2010
Harry J. Overly, III, Mark B. Jones, Lee M. Vickers, Richard C. Zulman
Abstract: A substance including tungsten and carbon is etched by using plasma. The plasma is generated from a mixed gas of a gas including a fluorine atom and a gas including a CN bond and a hydrogen atom.
Abstract: The present invention relates to a mint composition, which comprises a mint substance and a 1,3,5,8-undecatetraene; and a fragrance-added or flavored product containing the mint composition. The mint composition has enhanced diffusing property and intensity of fragrance or flavor showing a high impact, shows excellent natural feeling and taste and also has excellent durability in fragrance or flavor.
Abstract: The present invention is a handheld apparatus which slices the white portion of a boiled egg in a manner allowing the egg to then be processed into and used as a deviled egg. Specifically, the apparatus slices the egg white by mating two cutting edges, each having a mating concave portion, slidably engaged to move in a vertical direction toward each other thereby slicing the egg white lengthwise into two equal halves while the egg yolk remains stationary in the concave portion and is not sliced.
Abstract: A method for the production of resistant starch comprising acidifying unmodified starch to an optimal pH with an acid-alcohol mixture to convert the unmodified starch to resistant starch when at a reaction temperature, heating the acidified unmodified starch to about the reaction temperature, and maintaining the acidified unmodified starch close to about the reaction temperature until the resistant starch has been obtained while maintaining a whiteness level within a predetermined range. Resistant starches and food products manufactured therefrom are also disclosed.
Abstract: A method is provided for producing a powdered soluble foaming composition comprising amorphous particles having internal voids filled with atmospheric pressure gas. The method includes subjecting a spray-dried composition to an external pressure and heating the composition at a temperature below the glass transition temperature. The composition is depressurized to result in at least a portion of vacuous internal voids of the composition to be filled with atmospheric pressure gas.
August 17, 2004
Date of Patent:
June 15, 2010
Kraft Food Global Brands LLC
Bary Lyn Zeller, Paul Bastiaan Van Seeventer, Albert Thijs Poortinga
Abstract: A low common salt soy sauce, which has good flavor, significantly suppresses elevation of blood pressure, prevents cardiac hypertrophy, and is also available as special nutritious food, is obtained. 1.0% to 10.0% by weight of potassium chloride and 0.1% to 5.0% by weight of ?-aminobutyric acid are added to a reduced common salt soy sauce, so as to obtain a low common salt soy sauce of issue. Otherwise, a KCl-containing low common slat soy sauce is obtained by: (1) a common production method of soy sauce, in which a mixed solution consisting of KCl and common salt is used as mother water; (2) a method of subjecting a soy sauce obtained using saline solution as mother water to electrodialysis, a membrane treatment, or the like, so as to eliminate common salt from the above soy sauce, and then adding KCl thereto; or other methods.
Abstract: The invention is to products for enhancing the nutrient value of distillers, brewers or fermenters grain byproducts using an injector or mixer to add predetermined amounts of nutrients to the grains. The byproduct nutrient obtained is heated, dried and/or extruded to increase the ruminant bypass protein of the nutrient product.