Abstract: Provided are a preparation process of a purified green-tea extract capable of easily and efficiently removing a turbidity component contained in a green tea extract; a purified green-tea extract prepared by the preparation process; and a packaged beverage containing the purified green-tea extract. The preparation process of a purified green-tea extract containing, in the solid content thereof, from 36 to 99 mass % of non-polymer catechins comprises bringing a green tea extract into contact with a mixed solution containing an organic solvent and water at a mass ratio of from 65/35 to 97/3 and active carbon and/or acid clay or active clay, adjusting the organic solvent/water mass ratio of the resulting solution to from 0/100 to 85/15, and then separating the turbidity component thus separated.

Abstract: The present invention provides a package assembly for enclosing and dispensing a plurality of consumable products. The package assembly includes a package housing defining a pair of product pockets each having an open end for removably accommodating a plurality of products in an aligned array. The open ends of the pockets are in facing orientation. The package housing includes a fold line between the open ends of the pocket for folding the housing thereat and placing the pockets in an angled orientation for dispensing of product. The housing further defines at least one openable flap for overlying and enclosing the pockets.

Abstract: The invention concerns a food composition, in particular an animal food composition, comprising a coating designed to provide a roasted appearance to the cooked product, said coating including at least a pigment or colorant source and a protein source.

Abstract: A process for preparation of starchy foods prior to cooking to reduce formation of acrylamide is described. The process uses microorganisms to metabolize sugars in the food sufficiently to reduce formation of the acrylamide. The foods include fried and baked starchy foods including potato chips, cereals, breads, tortilla chips, pretzels, crackers and the like.

Abstract: A method is provided for preserving cooking oil which may be cold or heated or during frying operations, which comprises in situtreatment of the oil withat least one oil-permeable cement body which has been hydraulically hardened from a paste comprising cement clinker and cement e.g. white OPC clinker and white OPC. The invention further comprises cooking oil having therein at least one oil-permeable cement body which has been hydraulically hardened from a paste comprising cement clinker and cement and an oil-permeable cement body for use in the above method.

Abstract: A cake container having a base (14) and a transparent cover (16) lying over the base, both being constructed of heat-formed plastic sheets, with peripheries of the base and cover securely latched together in a way that avoids sudden movement during unlatching. The base has a largely vertical peripheral wall (24) forming a plurality of dimples (26), and the cover has a lower peripheral wall (30) with a plurality of dimple-receiving regions (32). Each dimple-receiving region includes a chimney (52) that receives a dimple until the dimple lies at the top portion (60) of the chimney. The cover then can be turned so the dimple enters a dimple-receiving cavity (54) that prevents the cover from moving up off the base until the cover is turned back. The cover has a plurality of vertical ribs (172, 173, 174) forming wide panels (182) and forming narrow panels (180) between the wide panels. Stickers (124) adhere to peripheries of the cover and base to show the customer that there has been no tampering.

Abstract: A method for heating and pasteurizing a material, comprising placing the material inside of a semi-sealed chamber at atmospheric pressure that contains an atmosphere produced by replacing air in the chamber with a gas component produced by spraying or injecting hot water droplets and steam at a temperature of at least 100° C. into the chamber which is heated to a temperature of at least 100° C. which is equal to or higher than the temperature of the sprayed hot water droplets and steam, which gas component has a humidity of at least 95% and contains no more than 1% oxygen; contacting said material to the gas component for exposing it to continual temperature variation during heating ranging from 10-50° C. inside the chamber at temperature(s) ranging from 90-180° C. for a time sufficient to heat or pasteurize it. An apparatus for performing this method.

Abstract: A method is provided for treating cooking oil during frying operations, which comprises in situ treatment of the oil with a source of calcium or magnesium combined with silicate such that the calcium or magnesium substantially does not leach into the oil. The filter treatment materials may be cement clinker, OPC, calcium silicate and combinations or mixtures thereof e.g. a combination of white OPC clinker and white OPC. The filter treatment materials may be in the form of a free briquette or block immersed in the oil. In other embodiments a decontaminating or filter cartridge is provided for fitting to a deep oil or fat cooker or a frying basket and comprises a foraminous housing containing filtering or decontaminant material. The cartridge may be used in association with a deep oil or fat fryer having a base formed with a depression defining a cool spot, the cartridge fitting in or on said cool spot.

Abstract: A novel method for producing a natural cheese is described. The present method utilizes a combination of heating, mechanical processing and pH changes to produce a natural cheese.

Abstract: A disposable cartridge (1) for use in a beverage maker comprises a container (10) for containing at least one beverage ingredient and a connector (20) for establishing a connection between the cartridge (1) and a beverage maker. The connector (20) comprises a hollow needle member (22) having a blunt end (23) for piercing a portion (11) of a wall (12) of the container (10), wherein the needle member (22) extends inside a dome-shaped portion (13) of the container wall (12). Furthermore, the connector (20) is movably arranged with respect to the container (10). During operation, an impacting force is exerted on the needle member (22), as a result of which the connector (20) is moved with respect to the container (10), in a direction towards the container (10), and the pierceable portion (11) of the container wall (12) is pierced by the end (23) of the needle member (22). After the piercing process has taken place, the content of the container (10) is retrievable through the needle member (22).

Abstract: A method and apparatus for treatment of an outer surface of a food product are provided using a fluid having properties selected for treating the surface and bringing the fluid into contact with an outer surface of the food product in a generally continuous manner in a commercial food processing environment.

Abstract: To provide a packaged high-catechin beverage in which a low-caffeine green tea extract is added. A packaged beverage containing from 0.03 to 1.0 wt % of non-polymer catechins, in which a low-caffeine green tea extract obtained by a method of brining a green tea extract into contact with a 91/9 to 97/3 by weight mixture of an organic solvent and water, activated carbon, and acid clay or activated clay is added.

Abstract: Disclosed are microwave popcorn articles including a thickened liquid (at room temperature) oil and their methods of preparation. The microwave popcorn articles comprise any conventional microwave popcorn bag or container, and a food charge disposed therein comprising kernel popcorn and/or puffable pellets; 1% to 45% liquid (at room temperature) oil; and, 0% to 4% salt. The oil ingredient has a melting point of ?25° C. The oil ingredient includes an oil thickening ingredient especially a starch based oil thickening ingredient such as a cyclodextrin in amounts sufficient to dimensionally stabilize the oil. By avoiding hydrogenation to solidify the oil into a solid fat at room temperatures, finished popcorn products can be provided that are desirably low in trans fatty acid content. The methods of preparation include preparing a heated oil thickened with cyclodextrin complexed with the oil and adding the thickened oil to the microwave container.

Abstract: Provided is a packaged beverage, which comprises, in the dissolved form, catechins composed of the following non-polymer component (A) and another non-polymer component (B): (A) non-epi-catechins, (b) epi-catechins, and has, per 500 mL of the packaged beverage, said components in amounts satisfying the following equations: (A)+(B)=460 to 2500 mg??(i) (A)=160 to 2250 mg??(ii) (A)/(B)=0.54 to 9.0.??(iii) The packaged beverages of the present invention are excellent in stability of color tone and transparent appearance even after long-term storage, have smooth feeling in the throat upon drinking, and have good palatability; and in addition, have PPAR-dependent gene transcription activating effects which are safe and effective for prevention and alleviation of obesity.

Abstract: A durable, reusable dual compartment sandwich container having upper and lower compartments that are pivotally connected to one another and separated by a rotatable divider. One or more slices of bread or an elongated sandwich roll is carried within the upper compartment and the ingredients for a sandwich are carried in the lower compartment. The divider is rotated over top of the lower compartment so as to segregate the wet ingredients from the dry bread and thereby prevent the bread from becoming soggy. A removable hot/cold pack is also carried within the lower compartment to provide heat or cold to the sandwich ingredients over a prolonged period of time in order to avoid the premature spoilage of the ingredients prior to consumption.

Abstract: A food tray adapted to be removably located in a predetermined position in a compartment is provided having a tray body and a fixed movable stop member. The tray body includes a first end and a second end, a bottom and a sidewall structure defining a volume. The fixed movable stop member is located at one end of the tray body and is movable between a retracted position and an extended position. When the tray is inserted in the compartment in the predetermined position, the fixed movable stop member is in the extended position and restrains further insertion of the tray into the compartment. A method of making a food tray in accordance with the invention is provided. Also provided is a method of storing food within a food tray to be contained in a pass-through compartment.

Abstract: A method for the reduction of acrylamide in food products, food products having reduced levels of acrylamide, and an article of commerce. In one aspect, the method comprises reducing the level of asparagine in a food material before final heating (e.g., cooking). In another aspect, the method comprises adding to a food material an enzyme capable of hydrolyzing the amide group of free asparagine. In yet another aspect, an article of commerce communicates to the consumer that a food product has reduced or low levels of acrylamide or asparagine.

Abstract: Disclosed is a waffle sheet as a long-life baked product, comprising one respective rib structure on opposite surfaces of a support layer. Said support layer has the shape of a corrugated plate (1, 10, 11, 12), e.g. with a sinusoidal or angular, trapezoidal undulation, the walls of said corrugated plate having the same thickness. Ribs (5, 5?, 6) which penetrate or bridge the wave troughs (3, 3?, 3?, 3??) extend transversal to said undulation. The wave troughs (3, 3?, 3?, 3??) of both surfaces or the top face and bottom face touch or penetrate an imaginary center line (4) of the cross-section of the waffle. The average wall thickness of the ribs (5, 5, 6) corresponds to the wall thickness of the corrugated plate (1, 10, 11, 12). The ribs (5, 5?, 6) extend at an angle from or perpendicular to the apex line of the waves. The ribs (6) in the wave troughs (3, 3?) located on the top face are offset by half a separation relative to the ribs (5, 5?) of the wave troughs (3, 3??) located on the bottom face.

Abstract: A method for the reduction of acrylamide in corn-based food products, corn-based food products having reduced levels of acrylamide, and an article of commerce. In one aspect, the method comprises reducing the level of asparagine in a corn-based food material before final heating (e.g., cooking). In another aspect, the method comprises adding to a corn-based food material an enzyme capable of hydrolyzing the amide group of free asparagine. In yet another aspect, an article of commerce communicates to the consumer that a corn-based food product has reduced or low levels of acrylamide or asparagine.

Abstract: A method for the reduction of acrylamide in food products, food products having reduced levels of acrylamide, and an article of commerce. In one aspect, the method comprises reducing the level of asparagine in a food material before final heating (e.g., cooking). In another aspect, the method comprises adding to a food material an enzyme capable of hydrolyzing the amide group of free asparagine. In yet another aspect, an article of commerce communicates to the consumer that a food product has reduced or low levels of acrylamide or asparagine.