Abstract: A filling device comprises a modified vacuum-filling head that introduces a viscous filling, such as a gravy, into a loaf matrix in a retortable can so that the filling remains enclosed by the set loaf matrix after retorting. The filling can remain as a viscous gravy or can set as a gel, depending on the formulation of the filling. Preferably the viscous filling is distributed horizontally into the loaf matrix, for example through horizontally-facing apertures, during a pause in the descent of the can away from the filling device. The flow of the filling can be controlled by synchronized pneumatic valves.

Abstract: Disclosed are improved sugar coatings for topically pre-sweetened food products that are sugar reduced whether in the form of a syrup or in the form of a dried coating. The syrup form is useful as an intermediate product in the preparation of pre-sweetened food products. In dry form, the present formulations can be a component part of a composite food product especially in the form of a topical coating or filling. The present invention is particularly suited for the preparation of R-T-E pre-sweetened cereals. The coating formulations comprise less than 70% sucrose, corn syrup and 1-20% non-hydrated integrated starch and preferably about 5-10% insoluble mineral salts each of particle size of about 50 microns.

Abstract: The present invention provides a coating material for fried or deep-fried foods maintaining crisp feel and soft feel of freshly fried or deep-fried foods even a long time after frying or deep-frying or after freezing-thawing as well as a premix comprising the coating material and such fried or deep-fried foods, more specifically, a coating material comprising an oil/fat-processed starch having a swelling degree of 2.5-8.5 ml which has been derived from a swelling-inhibited legume starch, is used for cooking fried or deep-fried foods.

Abstract: A flavor composition to be added to a food or drink, which composition contains at least one selected from the group consisting of (?)-mustakone, (+)-mustakone, and a mixture thereof, the drink may be a citrus drink including a citrus, and the citrus may be at least one selected from the group consisting of grapefruit, orange, and lemon.

Abstract: The present invention relates to a breadmaking improver useful in a method for producing a cooked loaf by the final cooking of a precooked loaf stored without freezing. It also relates to an improved breadmaking method that implements the use of this improver. The improver of the invention enables the precooked loaf to be stored at ambient temperature or at positive low temperature for a period ranging up to one month without the freshness and taste qualities thereof being impaired. The method of the invention is useful for all types of loaves, in particular large loaves, the weight of which may reach 2 kg.

Abstract: A food kit may include a food item, a shaped food seasoning product, and a container. In some examples, the shaped food seasoning product defines a three-dimensional shape and includes a binder material binding the shaped food seasoning product together to define the three-dimensional shape and seasoning. The seasoning may form greater than 20 weight percent of the shaped food seasoning product. The container may enclose the food item and the shaped food seasoning product so that the food item and the shaped food seasoning product are contained inside the container. During use, a consumer may transfer the contents of the food kit to a cooking container and add liquid to the container, causing the shaped food seasoning product to dissolve and release the seasoning bound in the seasoning product.

Abstract: A method of and a system for surface pasteurizing or sterilizing low-moisture particulate foods, such as nuts, oats, and spices, is disclosed wherein the foods are pre-heated, pasteurized or sterilized in a gas, optionally dried, and cooled. The gas pasteurizing or sterilizing the foods contains water vapor and one or more further gasses, preferably air.

Abstract: The present invention relates to a novel strain of Lactobacillus rhamnosus, compositions comprising said strain and to methods for the preparation of such compositions.

Abstract: A fermentation apparatus for preserving the aroma of a fermentable beverage is provided. The fermentation apparatus comprises a flow passage fluidly connectable to the headspace located above a fermentable beverage in a fermentation container. A carbon dioxide scrubber in the flow passage receives a headspace fluid mixture comprising at least carbon dioxide gas and an aromatic fluid originating from the fermenting beverage. When the headspace fluid mixture contacts the carbon dioxide scrubber, the carbon dioxide scrubber retains a modified fluid in the flow passage. The modified fluid has a lower carbon dioxide gas concentration and a higher aromatic fluid concentration than the headspace fluid mixture. The flow passage directs the modified fluid back to the headspace to at least partially retain the aromatic fluid in the fermentable beverage in the fermentation container. A method for preserving the aroma of a fermentable beverage is also provided.

Abstract: The present invention provides methods of producing decolorized beet products and compositions produced therefrom. In some implementations, the decolorized beet product is decolorized beetroot juice.

Abstract: The present invention relates to novel strains of Streptococcus thermophilus, compositions comprising said strains and to methods for the preparation of such compositions.

Abstract: The present invention aims to provide a non-alcohol, beer-taste beverage having Shimari in taste. It provides a non-alcohol beer-taste beverage having a weight ratio of the polyphenol(s) to the total amount of the extract component(s) in a specific range.

Abstract: The present invention provides a method of effectively modifying starch so as to have an inhibitory effect on swelling and disintegration equivalent to that of chemically-linked starch, without using chemicals or a large amount of water. The method of modifying starch includes subjecting a powdery mixture containing starch and water-soluble hemicellulose at a ratio of 99.5:0.5 to 80:20 (weight ratio) to moist-heat treatment at 100 to 200° C.

Abstract: A method of enhancing the aroma of an aroma composition, including the addition to the composition of an aroma-enhancing quantity of 2,4-nonadiene. The addition enhances the “radiance” of aroma compositions, especially foodstuffs, resulting in a stronger aroma and the need for reduced quantities of additional aroma ingredients.

Abstract: Disclosed are methods and systems for continuously coating food pieces. The methods include a steps of directing and uncoated food stream through an enrober to apply a first coating to at least a portion of a surface of each food piece to form a coated stream and continuously redirecting a portion of the coated stream back through the enrober along with the stream of uncoated food pieces to apply at least one additional coating to the portion of the coated stream.

Abstract: Methods of making dough pieces that can be baked to form baked bread articles having a reduced number of voids in the crumb are provided.

Abstract: An apparatus comprises a wire mesh that is shaped according to an artificial foliage pattern. The wire mesh is coated with a coating to match a characteristic of the artificial foliage pattern. The coating fills in spaces between the wire mesh to produce a translucent structure in the spaces that filters light. The mesh size, mesh materials, and the type of coating, e.g., type of paint, are selected so that the coating fills in the spaces to produce a translucent structure that is thin yet strong. The thin translucent structure allows light to filter through in a natural manner. A process performs the shaping and coating of the wire mesh.

Abstract: The disclosure relates to a process for producing a confectionery product comprising heat resistant chocolate or a heat resistant compound mass and to the confectionery product, which is produced by this process. The process utilizes spraying water and/or a polyol (such as a sugar alcohol or a sugar) solution onto chocolate or a compound mass thereby inducing the formation of heat resistant chocolate or a heat resistant compound mass.

Abstract: A kit of parts for preparing a cake comprises a core mold for preparing a core of the cake, and a finishing mold for finishing the cake. The core mold has a core mold volume, and the finishing mold has a finishing mold volume greater than the core mold volume. The finishing mold is shaped to receive the core of the cake. In some examples, the finishing mold comprises a rigid support layer comprising an inner surface, and a flexible lining layer comprising an outer surface. The lining layer may be removably receivable within the support layer such that the outer surface of the lining layer faces and contacts the inner surface of the support layer.

Abstract: The present invention comprises a freeze-dried, aerated dairy or dairy-substitute composition comprising a dairy or dairy-substitute ingredient and an emulsifier and methods of using and making thereof.