Abstract: A bake-off oven system and method for baking off food products are described. The method for baking off food products includes baking off pre-baked products to be baked such as bread. The food products to be baked off are held in an infeed unit and the baked-off food products are held in an outfeed unit. A lift system moves a bake-off compartment between compartments of an infeed unit and compartments of an outfeed unit.

Abstract: A method of thermally inhibiting starch or flour is provided. The method involves thermally or non-thermally dehydrating a grain to anhydrous or substantially anhydrous, and then heat treating this dehydrated grain. The heat treated dehydrated grain is then milled, producing thermally inhibited flour and or starch.

Abstract: An automated production system is disclosed herein. One aspect of the present technology, for example, is directed toward an automated system for the continuous production of baked bread. The system can include a priming assembly having a dry ingredients priming unit and a wet ingredients priming unit. The dry ingredients priming unit can include a vertically-oriented hopper and a screw positioned within an interior region of the hopper, wherein the first screw extends along the central longitudinal axis of the hopper and is configured to rotate about its own central longitudinal axis. The system can also include a mixing assembly, a forming assembly, an oven, and a controller. The controller can be coupled to the priming assembly and configured to adjust the amount of dry ingredients delivered from the hopper to the mixing chamber by controlling rotation of the screw.

Abstract: Described herein is a filled biscuit characterized in that it comprises: a biscuit body (2) shaped like a container, defining a cavity (2A) contained in which is a filling material (4); a cover (6) made of biscuit designed to close said cavity (2A) from outside, either partially or completely; and a second filling material (8) that is set in contact simultaneously with said cover (6), said container body (2), and said filling material (4), so as to seal said cover to said container body and withhold said first filling material within said cavity.

Abstract: Disclosed are a food aging device, a management system and a management method thereof. The device helps improve flavor of aged food and is useful and convenient. Further, a user may use an electronic device to detect and read a product identification label arranged outside the device to conduct management of aging of the food so that the user is notified to remove and taste the food at the best taste date.

Abstract: The disclosed apparatus, systems and methods relate to modified atmosphere and pasteurized retail fresh protein preparations. Protein is packaged in a modified atmosphere lacking significant amounts of oxygen and then exposed to high-pressure pasteurization. The protein can be sealed or bagged within the modified atmosphere, and that combined with high-pressure pasteurization can extend the shelf-life of the packaged protein.

Abstract: A composition includes hesperdin and/or a Lamiaceae extract wherein a majority of the volatile components have been removed from the Lamiaceae extract. A method for applying the composition to a food such as meat, fish or poultry, including processed and fresh or unprocessed meat, poultry and fish is also provided.

Abstract: Provided is a process for producing milk products free or at least substantially free of lactose (lactose content less than 0.1% b.w.) which includes a combination of a specific heat treatment, filtration, recombination of permeates and retentates thus obtained and optionally hydrolyzation of lactose by lactase.

Abstract: The present invention relates to a bacterium of the species Lactobacillus fermentum having the ability to inhibit the growth of the fungus Penicillium solitum deposited under the accession No.: DSM32093 or the growth of the fungus Penicillium brevicompactum deposited under the accession No.: DSM32094 by at least 50%. The inhibitory activity can be determined in an assay comprising: (1) preparing a fermented milk product by: (a) inoculating a milk with the Lactobacillus fermentum in a concentration of at least 107 CFU/g and with a starter culture, (b) fermenting until a p H of 4.6 is reached, and (c) solidifying the fermented milk by the addition of agar; (2) generating at least one spot of the P. solitum or the P. brevicompactum on the agar solidified fermented milk with a concentration of 500 spores/spot and incubating the 1 same for 7 days at 25° C.; (3) determining the percent inhibition by determining the largest diameter of the colony formed by growth of the P. solitum or P.

Abstract: Disclosed herein are dry blends used in the process of making extended cheese products with improved meltability and firmness profiles.

Abstract: Provided are a powdered fat and/or oil composition, a fat and/or oil composition for producing the powdered fat and/or oil composition, and methods for producing these; a food containing the powdered fat and/or oil composition, and a method for producing the food; an adhesive and a coating which contain the powdered fat and/or oil composition, and methods for producing the adhesive and the coating. The powdered fat and/or oil composition contains a fat and/or oil ingredient containing a XXX triglyceride. At least a portion of the fat and/or oil ingredient is a ?-form fat and/or oil, particles of the powdered fat and/or oil composition have a plate-like shape, and the powdered fat and/or oil composition has a loose bulk density of 0.05 to 0.6 g/cm3. The method produces a composition containing a ?-form fat and/or oil whose particles have a plate-like shape.

Abstract: A cold brewing coffee device that produces coffee without any suspended solids in the product. The devices uses a false bottom in the initial tank to hold the coffee beans and water is pumped between the initial tank and a second tank. Using an inverted P trap in the piping allow for reduced suspended solids in the final product. The end product is a high quality cold brewed beverage that is defined by the beverages clarity and lack of visible suspended solids, wherein the resulting product has a distinct look compared to other brewed beverages (i.e. producing a product that is cleaner than competing products without the need for a filter).

Abstract: A cold brewing coffee device that produces coffee without any suspended solids in the product. The devices uses a false bottom in the initial tank to hold the coffee beans and water is pumped between the initial tank and a second tank. Using an inverted P trap in the piping allow for reduced suspended solids in the final product. The end product is a high quality cold brewed beverage that is defined by the beverages clarity and lack of visible suspended solids, wherein the resulting product has a distinct look compared to other brewed beverages (i.e. producing a product that is cleaner than competing products without the need for a filter).

Abstract: A powder acid-sanding composition for confectionery products having partially neutralized polycarboxylic acid selected from malic acid, citric acid, fumaric acid, adipic acid, and mixtures thereof, and at least one of a sugar and sweetener. The partially neutralized polycarboxylic acid improves the stability in terms of acid migration into the candy and moisture uptake from the environment. Also, a method for acid-sanding of confectionery products using the powder acid-sanding composition, and the products obtained thereby. The obtained acid-sanded confectionery products have an improved shelf life and an immediately felt sour taste being of a constant strength at bringing it in the mouth and digesting it.

Abstract: The present invention relates to a process for microparticulating of an ideal whey protein in a solution by caviataopm. The present invention relates also to microparticulated ideal whey protein preparation. In addition, the present invention relates to use of the microparticulated ideal whey protein preparation in milk based products and/or dairy products. Further, the present invention relates to a milk based product and/or a dairy product containing a microparticulated whey protein preparation.

Abstract: A meat has a lowered amount of saturated fatty acid. By feeding a livestock animal with feed containing Lactobacillus plantarum BB-PLT (lactic acid bacterium BB-PLT strain) (NITE BP-02097), the saturated fatty acid contained in the meat from the livestock animal decreases and the monovalent unsaturated fatty acid contained in the meat from the livestock animal increases as a result of heating during cooking. The lactic acid bacterium strain Lactobacillus plantarum BB-PLT (NITE BP-02097) can be included in a livestock feed, and can be used in a method for raising a livestock animal for meat by feeding it to the livestock animal with the lactic acid bacterium. Edible meat can be obtained from a livestock animal raised by the method.

Abstract: A multi-function appliance and methods and systems for manufacturing, packaging, displaying, selling, marketing, ordering and purchasing a perishable food or item in a container with a container technology for use with an appliance. A method and system for the use of multiple brand logos or names and communicative indicia on a container or product packaging wherein at least one of the brand logos or names, such as a secondary or tertiary brand logo or name can be used to represent different or distinct products, services or benefits from the primary brand logo or name.

Abstract: An improved transport carrier for use in a fluid filled microwave sterilization or pasteurization system includes patterned electrically conductive layers or carriers which extend over or under items to be sterilized or pasteurized and occlude 1 to 30% of the area in the direct path of microwave emissions to the items. When the patterned electrically conductive layers or cages are present, heating of the items to be sterilized or pasteurized is substantially more uniform compared to when there is nothing occluding or otherwise interrupting the direct pathway from the microwave emitters to the items. Enhanced automation is achieved for sterilization or pasteurization systems by configuring the preheating and cooling sections as loading and unloading sections. Furthermore, superior fluid temperature control between the loading, heating, and unloading sections is achieved using double gates or dividers between sections.

Abstract: Disclosed is a plasma sterilizer apparatus for a pipe and, more particularly, to a plasma sterilizer apparatus for a pipe, which can be easily mounted on a pipe and effectively sterilize harmful microorganisms contained in water or raw materials flowing through a pipe. A plasma sterilizer apparatus for a pipe comprises: a first connection member connected to one side of a pipe; a second connection member connected to the other side of the pipe; a first electrode mounting member disposed in contact with the first connection member; a second electrode mounting member disposed in contact with the second connecting member; a first electrode member provided on the first electrode mounting member; and a second electrode member provided on the second electrode mounting member.

Abstract: Exemplary embodiments provide a flexible cooling blanket including a cooling layer assembly and a heat dissipating layer assembly. The cooling layer assembly includes a first set of rigid cooling coils connected to a second set of rigid cooling coils using a first flexible tube. The heat dissipating layer assembly includes a first set of rigid heat dissipating coils and a second set of rigid heat dissipating coils connected with a second flexible tube. The first and second flexible tubes extend across the folding seams of the blanket.

Abstract: The method for the removal of mycotoxins in food products comprises the steps of providing at least a quantity of at least one food product and at least a quantity of calcium oxide, such a food product having a predetermined humidity value suitable for treatment by direct contact with calcium oxide supplied in powder and/or microgranules; mixing at least such a quantity of at least one food product with the quoted at least a quantity of calcium oxide in respective predetermined percentages, so as to determine the contact between the surface of the food products with calcium oxide for the removal of mycotoxins; cleaning the surface of the food products from calcium oxide, to make the treated products suitable for eating again.

Abstract: The present disclosure provides a method for preparing a rice hot pepper paste using an Aspergillus oryzae CJ 1354 strain and a Bacillus amyloliquefaciens CJ 14-6 strain isolated from traditional meju, and a rice hot pepper paste produced by the preparation method.

Abstract: Grooved noodles have one or a plurality of grooves formed along a noodle length direction, the traverse cross-section of the noodle length has a substantially circular main outer shape, and the grooves extend in a spiral shape in the noodle length direction.

Abstract: Grooved noodles have three grooves formed along the noodle length direction. The transverse cross section of the noodle length has a substantially circular main outer shape. The grooves are positioned in the transverse cross section of the noodle length at 120° intervals in the circumferential direction, and extend in the same rotation direction relative to the center point of the transverse cross section of the noodle length. Each groove has a pair of mutually facing sides that extend from the opening of the groove toward the deepest part of the groove, a first opening end on the side closer to the center point out among the pair of sides, and a second opening end on the side farther from the center point among of the pair of sides. The acute angle formed in each groove by a straight line passing through the first opening end and the deepest part and a straight line passing through the first opening end and the center point is 12-28°.

Abstract: A composition consisting of BSG and PLA is produced by the following steps: processing brewer's spent grains; mixing the BSG with the PLA at a specific proportion; the BSG and the PLA are well mixed by a binder and then subjected to a granulation process to form plastic granules. Adding BSG to the PLA can reduce the use of PLA. Furthermore, the composition consisting of BSG and PLA and the method for making the same are further utilized to make utensils, bottles, cans, containers, parts and other biological plastic products to achieve the purpose of adding value to the BSG.

Abstract: Provided herein are compositions with enhanced sweetness per weight when compared to the sweetener carbohydrate or sweetener polyol component thereof, and methods for the preparation thereof.

Abstract: The present invention provides food or beverage compositions, such as yoghurts puddings, fruit preparations or lemonades, which comprise (a) one or more steviol glycosides as sweetening agents, and (b) yeast extract or yeast autolysate. The invention also provides a sweetening composition comprising (a) one or more steviol glycosides, and (b) yeast extract or yeast autolysate. The present invention further provides a method for eliminating or reducing a steviol glycoside-related off- taste in a food or beverage composition. Finally, the present invention relates to the use of a yeast extract or yeast autolysate for eliminating or reducing a steviol glycoside- related off-taste in a food or beverage composition.

Abstract: An oral product includes a matrix including a mixture of a plurality of capsules, a powdered component, a viscous component and a binder and wherein the matrix is molded into a shape. In a preferred embodiment, the capsules provide functional and flavorful ingredients. In an embodiment, the matrix is enclosed in a porous material that forms a pouch.

Abstract: An oil in water (o/w) micro-emulsion comprising: a. water; b. from about 3% up to about 30% oil; c. from about 0.1% up to about 10% lecithin; d. sucrose monoester as an emulsifier wherein the ratio of the combined amount of a lecithin and sucrose monoester to oil is less than 1; e. propylene glycol wherein the propylene glycol to water ratio by weight is greater than 1; and f. from about 14% up to about 40%, by weight, a sugar selected from the group consisting of fructose, glucose, and sucrose, and combinations thereof; wherein the mean droplet size of the o/w micro-emulsion is about 10 to about 80 nm.

Abstract: The invention relates to a composition in form of a flowable texture for preparing a food product, to a process for preparing a food product, and to the use of the composition for preparing a food product. In particular, the invention relates to a flowable composition comprising a first starch which is gelatinized and a second starch which is an un-gelatinized starch for preparing savoury food products such as bouillons, condiments, seasonings, sauces, gravies, stews, pan-fried dishes or soups.

Abstract: Bacterial strains are provided that can be isolated from the microflora of lowbush blueberry (Vaccinium angustifolium), and that are capable of increasing the antioxidant content of their growth medium. The bacteria can be used, for example, to increase the antioxidant content of various foodstuffs, as probiotics or as additives to animal feed. Antioxidant-enriched compositions produced by fermentation processes utilising the bacteria are also provided. The antioxidant-enriched compositions can be used in the preparation of cosmetics and nutritional supplements. The antioxidant-enriched compositions also have therapeutic applications.

Abstract: Provided is a powder containing ferric pyrophosphate that affords high iron absorbability, as a main component of an oral iron preparation. The present invention relates to a composite powder containing ferric pyrophosphate, which is a powder containing ferric pyrophosphate and a sodium component, wherein (1) the content of ferric pyrophosphate is 95 wt % or higher, and (2) a (Fe+Na)/P molar ratio is 0.8 to 1.0.

Abstract: A biologically active food additive, comprising drone brood homogenate in the daily amount of between 10 and 600 mg which can be combined with a calcium compound selected from calcium carbonate, calcium citrate, calcium gluconate, calcium aspartate, calcium amino acid chelate, calcium fumarate, calcium succinate, calcium ascorbate, calcium phosphate, or any combination thereof, the calcium compound content being from 16.67 to 93.75 wt. %; the content of drone brood being from 6.25 to 83.33 wt. %. Trials showed that administering the preparation contributes to the normalization of androgens in women resulting in the overall health improvement and disappearance or decrease of clinical signs of androgen deficiency, as well as sustaining the normal testosterone level, compensating for the deficit of calcium in the body, facilitating more efficient assimilation of calcium and retention thereof in the bony tissue for a long time.

Abstract: A composition for fortifying food and/or beverages comprising a complex of Fe(III), phytic acid and an amino compound selected from the group consisting of ammonium hydroxide; ammonium carbonate; ammonium phosphate dibasic; ammonium sodium phosphate dibasic and triammonium phosphate.

Abstract: Disclosed are aqueous compositions comprising at least about 7.5 percent whey protein, the whey protein being intact whey protein, whey peptides, or a combination thereof. Also disclosed is a method for formulating aqueous compositions comprising at least about 7.5 percent whey protein.

Abstract: An overhead conveyor and wash assembly is provided for a citrus oil extractor. In one embodiment, a spray manifold is connected to a drive chain and has nozzles for applying a cleaning solution and water to the extractor rollers. A wiper bar assembly is pendulously suspended from the spray manifold and conveys citrus fruits through the extractor as needed. The wiper bar assembly is moved to a raised position to be retracted to the input end of the extractor. A second embodiment uses a spray manifold pendulously suspended from drive chains and conveys citrus fruit through the extractor as needed and also sprays cleaning solution and water as needed.

Abstract: A composite including coffee grounds and the method for preparing the same are disclosed. The method includes drying 20˜50 wt % of coffee grounds such that the water content of the coffee grounds is 0.1%˜3%, then stirring and mixing the dried coffee grounds with 40˜70 wt % of plastic, 5˜25 wt % of calcium carbonate and 3˜10 wt % of mix modifier, and then performing granulation to form granular composite.

Abstract: The present disclosure relates to a free-flowing composition having controllable properties of bulk density, particle morphology, flowability and shakeability suitable, for example, for use on or in a foodstuff or a beverage. The composition includes a blend of: (i) a plurality of substantially discrete composite particles, each composite particle comprising a core of a first edible material provided with a discontinuous surface coating formed from a first plurality of non-uniformly sized particles of a second edible material; and (ii) a second plurality of non-uniformly sized particles of said second edible material. A foodstuff comprising the composition is claimed and so are methods of employing it.

Abstract: Edible payloads can be partially or fully polymerized by a system that receives the payloads into still liquid that prevents or restricts contact with other payloads, and controls an amount of time to achieve a desired degree of polymerization. An enrobing system can include a main fluid channel and a payload channel intersecting the main fluid channel Fluid can be directed from a fluid source coupled to the main fluid channel such that fluid flows upwardly into the payload channel to form a stagnant region of liquid.

Abstract: An apparatus comprising an input sensor and an output response configured to dynamically respond to readings from the input sensor, as well as methods of affixing electronics comprising an input sensor to an apparatus, wherein an apparatus may comprise a smoking device, an input sensor may comprise a temperature sensor, and an output response may comprise a lighting effect.

Abstract: A smokeless tobacco product includes smokeless tobacco and structural fibers. The structural fibers forming a network in which the smokeless tobacco is entangled. The structural fibers have a composition different from the smokeless tobacco. The tobacco-entangled fabric can have an overall oven volatiles content of at least 10 weight percent. In some embodiments, the structural fibers form a nonwoven network. In some embodiments, fibrous structures of the smokeless tobacco are entangled with the structural fibers.

Abstract: Disclosed is a cartridge for use with apparatus for heating smokable material to volatilize volatilise at least one component of the smokable material, the cartridge comprising including: a container defining a cavity, and smokable material located in the cavity, wherein the cartridge includes comprises heating material that is heatable by penetration with a varying magnetic field to heat the smokable material. Also disclosed is apparatus for heating smokable material to volatilize volatilise at least one component of the smokable material, the apparatus comprising including: an interface for cooperating with an article comprising smokable material, a magnetic field generator for generating a varying magnetic field for penetrating the article when the interface is cooperating with the article, and a device for puncturing the article.

Abstract: An electronic cigarette having a cartridge functional as a mouthpiece. The cartridge may have an air passage and a fluid compartment disposed around the circumference of the air passage. The air passage may extend to a heating element, which may be sized to push on a gasket located within the air passage when the cartridge is fitted to an electronic cigarette body, which may control the dispensation of e-liquid. Such an electronic cigarette may balance the goals of safety and convenience in order to achieve both. The electronic cigarette cartridge may be childproof, while simultaneously being accessible from the outside of the electronic cigarette, easily secured and removed, and transparent to permit visual inspection.

Abstract: There is provided an electronic smoking device (10; 110; 210; 310) comprising a power supply (18), a liquid reservoir (34; 34; 234; 334) storing a liquid, and an atomizer (26). The atomizer (26) is adapted to atomize the liquid stored in the liquid reservoir (34; 34; 234; 334) when operated by the power supply (18). The liquid reservoir (34; 34; 234; 334) comprises a first chamber (40) storing the liquid, which first chamber (40) has a variable volume that is reducible and non-increasable.

Abstract: Evaporator unit for an inhaler comprising an evaporator having a heating element for vaporizing a liquid fed through said evaporator. Said evaporator unit comprises a circulation line in which said evaporator is arranged. A circulation device is arranged in said circulation line for circulating the liquid through said circulation line.

Abstract: An infiltration detecting apparatus includes an infiltration detecting assembly and a controller. At least a part of the infiltration detecting assembly is attached or adjacent to a liquid guide, or is inserted into the liquid guide. The infiltration detecting assembly is configured to detect a related physical quantity X, and feed back the related quantity X to the controller. The controller is configured to calculate a degree of infiltration Q according to a data as to a relationship between Q and X, and compare values of Q and a first threshold value Q1. If Q<Q1, a heater is controlled not to heat. If Q?Q1, the heater is controlled to heat. The switch shuts off or opens the electrical connection between a power module and a heater. An electronic cigarette which includes the infiltration detecting apparatus is also disclosed, together with a method of controlling an electronic cigarette.

Abstract: The electronic article includes an outer housing extending in a longitudinal direction, a reservoir having an outlet and being formed of a compressible elastomeric material, the reservoir being a main supply reservoir configured to contain a liquid. The reservoir is at least partially contained within the outer housing. The article includes a capillary tube having an inlet and an outlet, the inlet of the capillary tube being in fluid communication with the outlet of the reservoir. The article further includes a heater configured to heat and at least initially volatilize the liquid in the capillary tube. The reservoir is configured to be manually compressed to pump the liquid from the reservoir into the capillary tube.

Abstract: A sock comprising a toe section, a heel section, and a mid-section between the toe section and the heel section, wherein the mid-section has a foot bottom portion and a foot upper or instep portion, and wherein at least a part of the foot bottom portion is knit from two or more different yarn types used in an alternating sequence along the longitudinal direction of the mid-section, wherein the different yarn types have different stretch properties. By using the different yarn types in the foot bottom or sole portion between the toe and heel section in an alternating sequence along the longitudinal direction of the mid-section in combination, one can create a sock which has a higher stretch characteristic than other socks.

Abstract: Embodiments described herein relate generally to wearable electronic biosensing garments. In some embodiments, an apparatus comprises a biosensing garment and a plurality of electrical connectors that are mechanically fastened to the biosensing garment. A plurality of printed electrodes is disposed on the biosensing garment, each being electrically coupled, via a corresponding conductive pathway, to a corresponding one of the plurality of electrical connectors. The apparatus can further include an elongate member including a conductive member that is coupled to a plurality of elastic members in a curved pattern and that is configured to change from a first configuration to a second configuration as the elongate member stretches. The change from the first configuration to the second configuration can result in a change of inductance of the conductive member.

Abstract: An adjustable suit is provided and comprises fabric selected from the group consisting of single or multi-ply polymeric fabric and fabric from natural fibers. The adjustable suit includes a waist section having a front portion and a back portion and a waist section circumference, and a leg section including a pair of legs, each of the legs having a leg opening therein. Each of the leg openings has a leg opening circumference. The adjustable suit includes first, second, third and fourth adjustable members extending along the waist and leg sections. The first and second adjustable members are positioned on one side of a sagittal plane extending longitudinally along the waist and leg sections, and the third and fourth adjustable members are positioned on an opposite side of the sagittal plane of the suit and extend along the waist and leg sections.