Abstract: A method and an apparatus for bringing fish to an under-cooled state by a sub-chilling process before processing, which prolongs rigor and allows processing of the fish in rigor providing better quality fish products.

Abstract: The present invention relates to a mould drum for moulding products from a mass of food starting material. The mould drum comprises one or more cavities with a mould cavity wall having at least partially a porous structure, whereas each cavity is connected to a passage. The present invention further relates to a cleaning apparatus and a forming apparatus preferably provided with a cleaning device for the inventive mould drum with supporting means for supporting the axis of the drum. Additionally, the present invention relates to a process for cleaning the inventive drum.

Abstract: The invention relates to a system for forming all variants of hamburger steaks (10), without being dedicated to a single variant, from a mass of meat (V) comprising a mold (12) including at least one cavity (140) for forming hamburger steak and a channel (3) for supplying the meat mass to the mold, and an element (20) for forming an interface between the supply channel and the mold. Said interface element includes: a pipe length (24, 25) having a first end (241) connected to an outlet of the supply channel and an opposite second end (201) connected to an inlet of the mold; a grinding plate (28, 48), and means (242, 251) for holding the grinding plate in a cross section of the pipe length, the holding means being discretely distributed along the pipe length.

Abstract: The present invention relates to a method and device for dispensing thread. The thread dispensing device comprises a transport unit having at least a first and a second transport element for a defined transport of the thread, a drive unit for driving the first and second transport element and a shifting unit for reversibly shifting the first transport element relative to the second transport element. The present invention further relates to a clipping machine and a method for producing sausage-shaped products, wherein the clipping machine comprises the inventive device for dispensing thread.

Abstract: The invention relates to a system and method for recording and presentation of performance data where the system comprises a transport system for transport of subjects or products to a measuring station which records one or more performance data for subjects which are transported by the transport system or wherein is entered one or more performance data related to the subjects which are transported by the transport system, an information system installed along with the transport system and where this information system releases an information related to one or more performance data for subjects with is transported by the transport system and where the released information is performed in immediate vicinity of or in contact with the respective subject for which the information is relevant.

Abstract: The present invention concerns a fish feed-in device (10) which is designed to supply fish (13) to a plurality of fish-processing devices and comprises a transverse conveyor (14) designed to convey the fish (13) transversely to their head-tail orientation in a transverse conveying direction (15), wherein the transverse conveyor (14) comprises a plurality of receptacles (17) each designed to individually hold one of the fish (13), and the transverse conveyor (14) has a controllable drive unit (19), at least one feeder device (11) designed to supply fish to the receptacles (17) of the transverse conveyor (14), a plurality of transfer devices (16) which are designed to selectively transfer the fish (13) from the transverse conveyor to longitudinal conveyors (12) arranged upstream of the respective fish-processing devices, wherein the longitudinal conveyors (12) are designed to convey the fish (13) in their head-tail orientation to the fish-processing machines, and a control device which is designed to control th

Abstract: An apparatus for disinfecting products is disclosed herein. The apparatus comprises a tank for holding a liquid for receiving microorganisms from the products. The tank comprises a barrier separating the tank to provide two regions of liquid, the two regions of liquid comprising a first region and a second region, wherein the first region is arranged to provide an open channel for the liquid through the tank to enable a product to be carried into, along, and out of a flowpath through the channel; and the second region holds liquid adjacent to at least one ultrasonic transducer for providing ultrasonic energy to the product via the liquid in the second region and through the barrier.

Abstract: A smoking apparatus includes a body inside which a chamber is defined into which a sliding element is insertable in which elements of combustible material can be arranged, a heating arrangement arranged in the sliding element to heat the elements of combustible material and cause flameless combustion thereof with generation of smoke. In the sliding element a tubular element is arranged that is provided with a plurality of second suction openings communicating with the inside of the sliding element, the tubular element being connected, at a first end, to a first wall of the sliding element, whereas a second end thereof is inserted into an outlet conduit.

Abstract: An object of the method is to simultaneously attain, by a simple method, shortening of the fermentation time (promotion of fermentation) at the time of fermented milk production and suppression of an increase in sourness during refrigerated transport and/or refrigerated storage of fermented milk. A method for producing fermented milk, a method for shortening the fermentation time at the time of fermented milk production, and a method for suppressing an increase in sourness, each including blending a predetermined amount of a live bacterial cell of propionic acid bacteria into raw material milk or a fermented milk substrate immediately before or immediately after blending of a lactic acid bacterium starter into the raw material milk, or simultaneously with blending of the lactic acid bacterium starter into the raw material milk, are also provided.

Abstract: Variants of chymosin with improved milk clotting properties.

Abstract: The present invention relates to compositions and methods for modulating or detecting allergy in a subject. The invention may be used to reduce allergenicity of compositions, such as food products, or to stimulate immunogenicity of products, such as vaccines. The invention may be used in any mammal such as human.

Abstract: A quark matrix having improved taste characteristics is suggested, which is obtainable by (a) subjecting raw milk to heat treatment, separating the cream, (b) subjecting the skimmed milk such obtained to an ultrafiltration step, a microfiltration step, and/or a reverse osmosis step, producing a high-protein retentate R1 and a high-lactose permeate P1 in the process, (c) enriching the retentate with an amount of lactose which corresponds to the amount that had been separated in the ultrafiltration step as permeate before, (d) subjecting the enrichment product such obtained to heat treatment until denaturation sets in, (e) fermenting the denaturation product such obtained by adding starter cultures and rennet, and (f) adjusting the fermentation product such obtained to defined dry matter and protein contents.

Abstract: A beverage preparation method, including the following steps: grinding natural hazelnut kernels and water together in a bladed grinder at room temperature; removing sediments by filtering through a sieve with a mesh size of 0.5 mm to obtain a filtrate; cooking the filtrate in a pressurized cooking vessel at 110-150° C., for 1 second to 20 minutes; removing sediments formed after cooking by a centrifuge to obtain a sediment-free liquid. The beverage preparation method solves the stability problems by a heat treatment under pressure and centrifugation steps without using food additives and by the heat treatment under pressure with sugar addition to the product gives it a special flavour.

Abstract: A low-mineral quark matrix is suggested, which is obtainable by (a) subjecting raw milk to heat treatment, separating the cream, (b) subjecting the skimmed milk such obtained to an ultrafiltration step and/or a reverse osmosis step, producing a retentate R1, which represents a dairy protein concentrate, and a permeate P1, (c) subjecting the permeate P1 to an electrodialysis step, producing a salt-depleted diluate D1, (d) combining the diluate D1 with the retentate R1, (e) subjecting the combination product such obtained to heat treatment until denaturation sets in, (f) fermenting the denaturation product such obtained by the addition of starter cultures and rennet, and (g) adjusting or standardising the fermentation product such obtained to defined dry matter and protein contents.

Abstract: A quark matrix having improved taste characteristics is suggested, which is obtainable by (a) subjecting raw milk to heat treatment, separating the cream, (b) subjecting the skimmed milk such obtained to a microfiltration step, obtaining a first retentate R1, which represents a first dairy protein concentrate, and a first permeate P1, (c) subjecting the permeate P1 to an ultrafiltration step and/or a reverse osmosis step, obtaining a second retentate R2, which represents a second dairy protein concentrate, and a second permeate P2, (d) subjecting the permeate P2 to an electrodialysis step, obtaining a salt-depleted diluate D1, (e) combining the diluate D1 with the retentate R1, (f) subjecting the combination product such obtained to heat treatment until denaturation sets in, (g) fermenting the denaturation product such obtained by adding starter cultures and rennet, and (h) adjusting the fermentation product such obtained to defined dry matter and protein contents.

Abstract: A method for preparing a modified whey protein concentrate (WPC) or whey protein isolate (WPI) is described. It involves (a) providing an aqueous WPC or WPI solution having a protein concentration of 15-50% (w/v), at a pH of 4.7-8.5; (b) heat treating the solution to more than 50 DEG C for a time that allows protein denaturation to occur; the heat treating comprising heating the solution while under conditions of turbulent flow. At the end of the heat treatment, the heat treated material may be promptly transferred to a drier or to be mixed with other ingredients. The heat-treated WPC or WPI is not subjected to a mechanical shear process prior to the transfer other than where liquid is converted into droplets to facilitate drying. The modified WPC is useful in the manufacture of food and drinks where a high protein content is desired without undesirable changes in texture.

Abstract: The present invention relates to a method for preparing a monoglyceride hydrate product, which product may be used as an emulsifier in various food and non-food applications. The present invention further relates to the monoglyceride hydrate product obtainable by said method. The invention further relates to a monoglyceride hydrate product, comprising monoglycerides, with saturated fatty acid residues, water and non-hydrogenated monoglycerides and/or diglycerides having unsaturated fatty acid residues.

Abstract: The present disclosure relates to the field of food technology, specifically to a chocolate 3D printing material and a method for producing the same. In the chocolate 3D printing material provided by the present disclosure, the conventional chocolate sugar is replaced with maltitol and xylitol, which increases the fluidity of the chocolate paste while ensures the taste, and guarantees smooth discharge during 3D printing. The application of the traditional Chinese medicine extract may induce the formation of a stable crystal form V, promoting the mutual miscibility of chocolate multiphase system, preventing chocolate bloom, and extending the shell life of chocolate.

Abstract: The invention relates to a sweetener composition comprising at least one sugar alcohol, at least one reducing monosaccharide and/or at least one reducing disaccharide, at least one oligosaccharide and/or at least one polysaccharide, at least one amino acid, at least one anti-laxative agent, at least one biocompatible alkali metal salt and/or at least one biocompatible alkaline earth metal salt and monk fruit and/or a product of monk fruit and/or at least one sweetener of monk fruit. Further, the invention refers to a consumable, in particular edible consumable, comprising the sweetener composition.

Abstract: An automatic frozen food product vending machine includes a frozen food product dispensing station for dispensing at least one frozen food product, a container dispenser for storing multiple frozen food product containers and configured to automatically dispense one frozen food product container at a time, a first movable platform for supporting a dispensed frozen food product container, a topping dispensing station for dispensing at least one topping, a second movable platform for supporting the dispensed frozen food product container, a user input device configured to receive a user selection of a desired frozen food product and a user selection of a desired topping, and processing electronics configured to automate operation of the vending machine after the user selections are made.

Abstract: This disclosure provides a high quality soluble protein composition and the processes of making the same. According to the disclosed methods, a non-pumpable broth may be converted into a pumpable broth by using a filtration means. The resulting compositions are shelf-stable, easy to use and have excellent nutritional values as compared to other protein products.

Abstract: The present invention provides feed additive composition comprising fermented yeast, sodium metabisulfite, and optionally thiamin. When a normal or basal feed is supplemented with the feed additive, improved growth, improved health, improved intestinal health, and a reduction of microbial pathogens is seen in non-human animals as compared to a control group.

Abstract: A beverage can include a beverage base and a flavor additive. The flavor additive can be heterogeneously mixed within the beverage base. The flavor additive can include at least a flavoring and a gelling agent, with the gelling agent comprising 2% by weight or less of the flavor additive. The flavor additive can be in a form of at least one of a liquid suspension, a liquid, or a semi-liquid and further can be non-blending with the base beverage. The flavor additive can remain in a stable, separate phase from the beverage base even upon agitation.

Abstract: Compositions and consumables comprising certain sweeteners and at least one flavonoid of Formula I are provided herein, wherein the at least one sweetener is selected from certain steviol glycoside and/or mogroside sweeteners. The at least one flavonoid enhances the sweetness of the consumable and/or modulates one or more taste attributes to make the consumable taste more like a sucrose-sweetened consumable. Methods of enhancing the sweetness of a consumable, methods of making a consumable taste more like a sucrose-sweetened consumable and methods of preparing consumables are also detailed herein.

Abstract: A natural and low-calorie-oriented carbonated beverage has improved bubble dissipation behavior and suppressed foaming. The carbonated beverage satisfies the following conditions: (A) a content of a caramel is 100 to 5000 ppm; (B) a total content of RebD and/or RebM is 200 to 500 ppm; and (C) (total content of RebD and/or RebM)?(?1/49)×(content of caramel)+502.

Abstract: An RF process for treating seasoning components. An efficient process for treating seasoning components is described, including exposing the components to RF radiation to elevate the temperature of the components substantially uniformly throughout the components to a level sufficient to eliminate harmful microbes while substantially preserving organoleptic properties.

Abstract: Heating systems utilizing radio frequency (RF) energy and methods for using the same to rapidly and uniformly heat packaged articles moving through the system on one or more convey lines. These systems may be useful for a variety of processes, including the pasteurization or sterilization of packaged foodstuffs.

Abstract: Heating systems utilizing radio frequency (RF) energy and methods for using the same to rapidly and uniformly heat packaged articles moving through the system on one or more convey lines. These systems may be useful for a variety of processes, including the pasteurization or sterilization of packaged foodstuffs.

Abstract: Heating systems utilizing radio frequency (RF) energy and methods for using the same to rapidly and uniformly heat packaged articles moving through the system on one or more convey lines. These systems may be useful for a variety of processes, including the pasteurization or sterilization of packaged foodstuffs.

Abstract: Heating systems utilizing radio frequency (RF) energy and methods for using the same to rapidly and uniformly heat packaged articles moving through the system on one or more convey lines. These systems may be useful for a variety of processes, including the pasteurization or sterilization of packaged foodstuffs.

Abstract: Heating systems utilizing radio frequency (RF) energy and methods for using the same to rapidly and uniformly heat packaged articles moving through the system on one or more convey lines. These systems may be useful for a variety of processes, including the pasteurization or sterilization of packaged foodstuffs.

Abstract: Heating systems utilizing radio frequency (RF) energy and methods for using the same to rapidly and uniformly heat packaged articles moving through the system on one or more convey lines. These systems may be useful for a variety of processes, including the pasteurization or sterilization of packaged foodstuffs.

Abstract: Heating systems utilizing radio frequency (RF) energy and methods for using the same to rapidly and uniformly heat packaged articles moving through the system on one or more convey lines. These systems may be useful for a variety of processes, including the pasteurization or sterilization of packaged foodstuffs.

Abstract: Provided herein is a method of sterilizing a seasoning sauce which includes performing sterilization at an ultra-high pressure. The method of sterilizing a seasoning sauce according to an embodiment has a more excellent sterilization effect on a seasoning sauce than that of an existing heat sterilization method and enhances taste and flavor of the seasoning sauce.

Abstract: A combination of a method using a composition utilized together to disinfect and/or lubricate a fluid encompassing system. A single composition comprising a disinfectant and a lubricant comprises water-alcohol-glycerin-chlorhexidine gluconate. This composition is used together with a method of purging this fluid encompassing system, adding said composition into said system, and flushing/rinsing said system. This method ensures that this composition is not diluted and that this composition directly contacts the microbial contamination and biofilm in this system. This method using this composition maintains and controls this system's encompassing fluid chemical and physical properties by disinfecting and/or lubricating said fluid encompassing system and said system's fluid system components comprising of fluid conduit(s), and/or fluid reservoir(s), and/or valve(s), and/or device(s) that connect to this system's fluid system.

Abstract: A device to facilitate thawing frozen food items includes a housing adapted for immersion in a container having a fixed amount of water therein along with full immersion of the one or more frozen food items to be thawed. The housing including a plurality of slits that serve as inlets for the water to be drawn into the housing, a securing structure attached to the housing for securing the device fixedly in place to a surface of the container, and a sealed, waterproof submersible pump provided in the housing, the pump adapted to agitate water from the container that is drawn in by the pump through the slits, The housing further includes an agitator outlet attached to the housing for exhausting the water agitated by the pump into the container so as to be circulated over the one or more frozen food items.

Abstract: An exemplary method for preserving fresh herbs includes obtaining fresh trimmings from a plant, grinding and/or chopping the fresh trimmings to form processed trimmings, packaging the processed trimmings in a container, and freezing the processed trimmings in the container. Freezing the processed trimmings may include subjecting the processed trimmings to a dry ice atmosphere.

Abstract: The present invention relates to a culture or kit-of-part comprising a Lactobacillus delbrueckii subsp lactis strain, and uses thereof to manufacture a cereal-based lactic acid-fermented product, in particular a maize-based lactic acid-fermented product such as mahewu.

Abstract: A high temperature food heating device includes a high temperature heating tank composed of three tanks, which are a main tank, a front reserve tank and a reserve tank, each of the front and rear reserve tanks has a first storage part having an opening at the upper part and a second storage part communicating with the first storage part at the lower part of the first storage part and having an opening at the upper part. In the high temperature food heating device, a communication chamber for communicating between a water surface of each of the second storage parts of the front reserve tank and the rear reserve tank and a water surface of the main tank and storing a liquid or a gas inside is provided, and a high pressure gas or a pressurized liquid is supplied from a high pressure fluid supply section into the communication chamber.

Abstract: Described herein is a corn protein product comprising greater than about 20% corn protein on a dry weight basis and a free sulfite concentration of less than 150 ppm on an as-is basis. Also disclosed herein is a method to obtain this corn protein product including the steps of providing a protein-rich stream derived from a wet corn milling operation, wherein the protein-rich stream comprises greater than 20% corn protein on a dry weight basis, and treating the protein-rich stream with an oxidant, preferably hydrogen peroxide.

Abstract: A plant-based culinary crème that includes water, fat, sweetener, plant-based protein, and a dairy-free milk and/or dairy-free milk powder. The plant-based culinary crème does not contain any dairy products. The plant-based culinary crème may be used in hot and/or cold applications. The culinary crème can be used in sauces, soups, pudding (both instant and cooked), smoothies, dressings, and frozen desserts. It provides a crème option for people who cannot or choose not to eat dairy-based products.

Abstract: A ham being formed of a single unitary muscle piece from a whole ham leg. The unitary muscle piece is formed in a substantially cylindrical shape with a fat cap extending along an outer surface the unitary muscle, when formed in the cylindrical shape.

Abstract: Raw fruits or vegetables are pre-treated prior to atmospheric frying. Pre-treatment includes application of a pulsed electric field to the raw products followed by slicing and immediate blanching in a water solution of above 160° F. in a turbulent environment. The pulsed electric field utilizes vertically oriented electrodes to treat the products. The treated food products can then be atmospherically fried at a low oil temperature to a shelf stable moisture content to produce fried crisps having an appealing light color and crunchy texture despite a high amount of reducing sugars, sucrose, starch, and/or solids present in the raw material.

Abstract: Methods and compositions for the production of non-meat consumable products are described herein. A meat substitute is described which is constructed from a muscle analog, a fat analog, and a connective tissue analog.

Abstract: A taste and flavor profile modifying composition is described. The composition includes a blend of glucosylated steviol glycosides and residual steviol glycosides which can modify the intensity of a taste and/or flavor in a food or beverage product.

Abstract: Beverages having an improvement in continuity of aftertaste caused by Rebaudioside D (RebD) and Rebaudioside M (RebM). A content (A) of a tea polymerized polyphenol in beverages is adjusted to within a certain range, a total content (B) of RebM and/or RebD in beverages is adjusted to within a certain range, and B/A is adjusted to within a certain range.

Abstract: An object of the present invention is to provide an food additive capable of improving quality and physical properties such as water retention, shape retention, and dispersion stability at the time of adding to foods such as processed foods and scarcely impairing characteristics such as original texture and flavor of food, and also to provide foods comprising the food additive. That is, the present invention provides a food additive comprising an anion-modified cellulose nanofibers and food including the food additive.

Abstract: The invention relates to compositions comprising a high amount of whey protein. The compositions further comprise Gum Arabic. Such compositions have a good processability and/or texture.

Abstract: In an exemplary embodiment, a blade portion 41 is formed by a plurality of blades 42 being arrayed on a front surface of a main body at an even interval while forming blade striation portions 43 between adjacent blades 42. Each blade 42 is cut into a circular-arc shape. A pitch between the blades 42 is in a range of 1 to 3 mm. A recess-portion apex composed of a cut surface of each blade 42 has a rounded shape with a radius of 1.0 to 3.0 mm. A protrusion-portion apex of the blade striation portion 43 has a rounded shape with a radius of 0.1 to 0.5 mm. A tip of the blade 42 formed by the blade striation portion 43 has a rounded shape with a radius of 0.1 to 0.5 mm.

Abstract: Substantially rigid clips are disclosed that are configured to engage, to connect, to underlie, to overlie, to grip, and/or to assist in holding in desired assembled orientation selected gingerbread components of gingerbread structures—as well as gingerbread structures that are built using one or more of, or sets of, the substantially rigid clips. Methods of assembly of gingerbread structures are disclosed, as well as a bridging clip that has substantially identical opposed end regions connected by an elongate central region.