Abstract: A green method and application for inhibiting toxin-producing Aspergillus flavus are provided. After a ?-Fe2O3 nanorod nanomaterial is brought into contact with spores of toxin-producing Aspergillus flavus without germination or after germination for irradiation, under irradiation of a light source, inhibiting growth of the toxin-producing Aspergillus flavus to lower a content of aflatoxin. In the disclosure, the growth of hyphae and the germination of spores of the Aspergillus flavus may be effectively inhibited, the growth of the toxin-producing Aspergillus flavus may be inhibited, the pollution of agricultural products such as peanuts by the Aspergillus flavus may be effectively prevented, and the content of aflatoxin may be reduced, so that the disclosure has broad application prospects.

Abstract: Disclosed is an antibacterial flexible cover window formed using an antibacterial coating composition containing antibacterial nanoparticles dispersed in a resin coating solution. In the antibacterial coating composition, 0.001 to 0.5 parts by weight of the antibacterial nanoparticles are dispersed in 100 parts by weight of the resin coating solution. The antibacterial flexible cover window includes an antibacterial layer that is formed by applying the antibacterial coating composition to a glass substrate. Therefore, the antibacterial flexible cover window exhibits a good and long-lasting antibacterial activity.

Abstract: The present invention relates to silica aerogels with a high to very high loading (60-90% w/w) of encapsulated biocidal and/or biorepellant compounds and to methods of making and using such aerogels in anti-fouling compositions, which are especially suitable for marine use.

Abstract: The present disclosure provides non-intergeneric remodeled microbes that are able to fix atmospheric nitrogen and deliver such to plants in a targeted, efficient, and environmentally sustainable manner. The utilization of the taught microbial products will enable farmers to realize more productive and predictable crop yields without the nutrient degradation, leaching, or toxic runoff associated with traditional synthetically derived nitrogen fertilizer. The remodeled microbes taught herein are able to be combined with leading agricultural chemistry and elite germplasm. Furthermore, the disclosure provides seed treatments comprising remodeled microbes.

Abstract: The invention relates to the field of individual hygiene and in particular disinfecting nonwoven articles. A dry antibacterial article comprising at least a dispersible nonwoven layer is characterized in that unprotected and dry bacterial spores are spread within the nonwoven layer, said spores being selected to specifically inhibit the growth of pathogenic bacteria upon reactivation. The invention further relates to the use of the antibacterial article, a dispenser for wipes made from the article as well as manufacturing processes.

Abstract: A formulation to protect against kiwi bacteriosis, caused by the bacterium Pseudomonas syringae pv. actinidiae (Psa), having the 5 biomass of the strains Pseudomona protegens ChC7 (RGM 2328) and CA2 (RGM 2329), plus excipients. This formulation enables direct protection against the pathogenic bacterium by activating defense genes present in plants and colonizing their interior, reducing the systemic damage caused by Psa and enabling the generation of protection during crop growth, especially during flowering.

Abstract: A formulation for repelling insects and arthropods comprises about 0.5% by weight to about 4.0% by weight of an active ingredient and an emulsifier. The active ingredient includes a mixture of one or more natural essential oils. A method for making the repellant formulation comprises forming an oil-in-water emulsion by mixing one or more of the natural essential oils into an aqueous solution including an emulsifier, homogenizing the oil-in-water emulsion, and adding a buffer to the emulsion for maintaining a pH of the emulsion at above about 7.5. The repellant formulation is used by applying an effective amount of the repellant formulation onto the skin or fur of a mammal, clothing or other surface.

Abstract: A topical mosquito repellent and sunscreen product includes active and inert ingredients. The active ingredients include natural materials and may include soybean oil, clove oil, thyme oil and geraniol and the inert ingredients include bees wax, sunflower oil, steric acid, zinc oxide, water, vanillin, lecithin, and triethyl citrate.

Abstract: A topical mosquito control spray product includes active and inert ingredients. The active ingredients include peppermint oil, clove oil, rosemary oil and geraniol and the inert ingredients include sunflower oil, triethyl citrate, water, vanillin, monolaurin and lecithin.

Abstract: A pizza peel features a blade, a support bracket, a hinge, a nut and a handle. The support bracket is connected to the blade. The hinge is pivotally connected to the support bracket via a pin. The nut is assembled to the hinge outer threads. The handle is screwed in the hinge inner threads. The handle may be pivoted between a storage position and a deployed position and may be locked in the selected position by clockwise rotation of the nut. When the handle is in the stored position, the pizza peel may be easily stored.

Abstract: A method for determining a kneading state of a dough such as a cereal dough, wherein the dough being-is configured to be kneaded in a kneading machine, the kneading machine comprising a plurality of having sensors configured to measure representative quantities of the dough during a kneading cycle and at least one kneading tool. The method includes the following steps: continuously collecting the measurements of the representative quantities of the dough during the kneading cycle, determining a kneading state based on a kneading state model defined as a function of the measurements of the representative quantities, the kneading state model being defined or adapted based on a learning phase, and checking up the fulfillment of a kneading stop criterion based on the kneading state.

Abstract: Processes are provided for making a snack food in the form of a thin, crisp pretzel cracker having pretzel-like characteristics. The processes incorporate a sheeted dough process with pretzel cooking and baking. The processes include reducing dough thickness through multiple gauging stations to form a thin sheet of dough, which is cut into a desired shape, submerged in a bath of caustic soda such as sodium hydroxide and water, and baked to a crispy finish by way of a multi-phase baking process.

Abstract: Disclosed are baked goods containing non-dairy protein. Examples of the disclosed baked goods include quick breads. An example quick bread includes muffins that contain salt-precipitated plant proteins (e.g., from pea) at levels surpassing 9 or more grams per 90-gram muffin. The muffins are fully formed (i.e., not collapsed), are neutral in flavor with no bitter aftertaste and are hypoallergenic or non-allergenic. In some examples, the baked goods are vegetarian, do not contain eggs, or are vegan. In some examples, the only source of protein in the baked goods comes from plant proteins.

Abstract: A moveable mould member is configured for use in an installation for moulding food products from a pumpable foodstuff mass. The mould member has a permeable mould body with an outer surface forming at least part of the outer mould member surface, which outer surface of the permeable mould body is fluid tight; mould cavities and a permeable volume defining fine openings opening out at the mould cavities, such that each mould cavity of the permeable mould body is delimited at least in part by a permeable volume. In addition, the mould drum has, for each group of mould cavities from which food products are to be ejected simultaneously, an ejection fluid inlet allowing the entry of pressurized fluid, and one or more channels extending from the associated ejection fluid inlet to the one or more permeable volumes of the group of mould cavities.

Abstract: Portioning devices and methods for portioning and conveying elongate casings stuffed with a mass. Circulating conveyor belts are arranged adjacent to each other for conveying the stuffed casings. Each conveyor belt has a conveying area which in operation is moved in a conveying direction, and a return area, wherein the stuffed casing is introduced between the conveying areas of the two conveyor belts and can then be conveyed in the conveying direction. At least one divider is arranged on each conveyor belt and projects laterally from the conveyor belt. The dividers of the adjacent conveyor belts cooperate in the conveying areas in such a way that the stuffed casing is constricted. The divider has a constriction portion for engaging with the stuffed casing and which extends, in operation, substantially at a slant relative to a plane defined as perpendicular to the conveying direction.

Abstract: A treatment device or method for preparing a poultry carcass, as provided herein, may serve to remove a portion of the carcass's keel bone on a conveyor line. The treatment device may include a blade carriage and bone blade. The blade carriage may be disposed at a preharvest station on a conveyor path of the conveyor line. The bone blade may be mechanically linked to the blade carriage at the preharvest station to remove a tip of the keel bone. The bone blade may be aligned with the keel bone between a pair of fillets of the carcass within the preharvest station. The bone blade may also be spaced apart from a sternum of the carcass.

Abstract: Systems and methods for automated monitoring and control of food processing systems are disclosed. Data from one or more controllers of a food processing system is received during operation of the food processing system at a remote food processing facility. Values of one or more operating parameters of the food processing system are monitored, based on the received data. At least one event of interest occurring during the operation of the food processing system is detected, based on the monitored values of the one or more operating parameters. Control signals for adjusting a configuration of the food processing system are transmitted to the one or more controllers, based on the detected event.

Abstract: A process for processing animal protein product involves providing a meat product in a raw state having a core temperature of 32-34° F., slicing the meat product into a plurality of meat slices that are 1.0-9.0 mm thick, vacuum sealing a stack of the meat slices within a pouch with the meat slices of the stack stacked together in direct meat-to-meat contact, and cooking the vacuum sealed meat slices of the stack stacked together such that, during the cooking, the cut faces of the meat slices of the stack remain in contact with one another to essentially maintain the size and entire outer surface shape of the stack of meat slices to have the size and entire outer surface shape of the entirety of the meat forming the stack prior to the slicing.

Abstract: The disclosure relates generally to flavor-modified dairy compositions. In some embodiments, the flavor-modified dairy compositions comprise hydrolysis products of lactose (e.g., glucose and galactose), a flavor modifier (such as a terpene-based compound), or any combinations thereof. In some other aspects, the disclosure provides uses of a combination of lactase and a flavor modifier (such as a terpene-based compound) to modify the flavor of a dairy composition. In some related aspects, the disclosure provides methods of modifying the flavor of a dairy composition, wherein the methods include introducing a lactase and a flavor modifier (such as a terpene-based compound) to a dairy composition.

Abstract: Concentrating nutrients in breast milk may be achieved using an apparatus comprising a first sheet of material comprising a forward osmotic membrane, a second sheet of material sealed to the first sheet of material about a common outer perimeter thereof, the first sheet of material arranged so that water can traverse the forward osmotic membrane to an interior of the first and second sheets, and a dry carbohydrate within the interior of the first and second sheets exhibiting an osmotic draw property to draw water from un-concentrated, expressed human milk to form concentrated human milk. After a predetermined time, or upon the milk remaining after drawing of water through the membrane being a desired amount, the water draw can end.

Abstract: The invention relates to a method for making a cheese product comprising: — subjecting ripened packed cheese to an anti-microbial treatment; — thereafter removing the packing material from the treated cheese; and — thereafter extruding the treated cheese to form a shaped cheese product or shredding the treated cheese to form a shredded cheese product. The cheese product accordingly obtained is also claimed.

Abstract: The present invention addresses the problem of providing a method for producing a flavor oil having a burnt cheese flavor, said flavor oil being capable of imparting a roasted cheese-like fragrant flavor or enhancing a cheese flavor when just used in cooking. The present inventor found that a flavor oil having a fragrant burnt cheese flavor can be obtained by a production method that comprises heating an oil in the presence of 3-20 mass %, relative to the oil, of a starting material derived from cheese. In particular, a stronger and better flavor could be obtained by using a cheese powder and conducting the heating in a reaction system purged with an inert gas.

Abstract: The present invention is to provide a technique capable of suppressing heat coloring of an oil and/or fat composition. The present invention pertains to an oil and/or fat composition comprising 93 mass % or more of a deodorized oil and/or fat, wherein a silicone oil content in the oil and/or fat composition is 0.5-10 mass ppm, 10-100 mass % of the deodorized oil and/or fat in the oil and/or fat composition is the following deodorized oil and/or fat A, 0-90 mass % of the deodorized oil and/or fat in the oil and/or fat composition is the following deodorized oil and/or fat B and/or deodorized oil and/or fat C, and a total content of the deodorized oil and/or fat A, deodorized oil and/or fat B, and deodorized oil and/or fat C is 50-100 mass % of the deodorized oil and/or fat in the oil and/or fat composition.

Abstract: Disclosed are processes for the preparation blends of at least one oil and at least one fat and the use of such blends as ingredients of various infant formulas and other articles manufacture.

Abstract: In one embodiment, the present disclosure includes a device for manufacturing a frozen edible product, including a cylindrical tank and a dasher disposed within the cylindrical tank and configured to rotate in a direction of rotation on an axis of rotation. A non-circular cylindrical core extends within the core along the axis of rotation. The dasher includes a generally cylindrical frame concentric with the tank and having a plurality of gaps, deflectors extending radially inward relative to the axis of rotation and circumferentially in the direction of rotation from the gaps, and blades extending radially outward from the dasher.

Abstract: Various embodiments relate to a device for simultaneous consumption of a fluid and a frozen substance. in some embodiments, the device can include a handle assembly and a variable-volume chamber configured to store at least a portion of the fluid substance, the variable-volume chamber removably connected to the handle assembly. A cover can be removably coupled with the handle assembly. The cover can have an open end and a closed end and can at least partially define a mold cavity for molding the freezable substance.

Abstract: A liquid composition comprised of a micellar casein concentrate (MCC), more specifically a MCC that is of non-bovine origin. Food products comprised of the liquid composition and methods for the production of the liquid composition of present invention.

Abstract: The present disclosure is related to non-dairy analogs and beverage formulations comprising a deamidated refined protein component and method of using such products. The non-dairy analogs and beverage formulations exhibit improved properties such as decreased precipitation of the refined protein component. In certain embodiments, these non-dairy analogs can exhibit improved stability when used as a substitute for a dairy product in food products including but not limited to yogurt, sour cream, ice cream, coffee creamer, heavy cream, whipping cream, pudding, soft cheese, or hard cheese. In certain embodiments, the non-dairy analogs exhibit substantially reduced or no visible feathering when added to hot beverages such as coffee or tea.

Abstract: A method for using an animal feed ration to safely stimulate the endocannabinoid system of an animal includes determining a daily metabolizable energy requirement (DMER) for a class of animals, such as a canine. Further, the method includes providing an animal feed ration meeting the daily metabolizable energy requirement (DMER) to at least one animal in said class of animals based on the body weight (BW) the said animals measurable in kilograms (kg). The method further includes feeding, or delivering, on a daily basis, the ration of food substrate to the mammalian subject in an amount of 2000 to 15000 kcal/kg of the animal subject BW, and the daily metabolizable energy requirement (DMER) is determined by the formula: DMER=RERMUL*? (kgBW)??; where the maximum amount of daily cannabinoid intake provided is determined by the formula: Maximum ? ? daily ? ? cannabinoid ? ? intake ? ? ( MDCI ) = D ? M ? E ? R R ? M ? E × PCI × CC .

Abstract: A system for formulating a feed composition for an animal, comprising a feed ingredient data storage having stored therein for plural feed ingredients, the feed ingredients comprising at least one nutrient, a content of a first fraction of the at least one nutrient exhibiting a first digestion rate, a content of a second fraction of the at least one nutrient exhibiting a second digestion rate, and a content of a third fraction of the at least one nutrient exhibiting a third digestion rate. the first, second and third digestion rates being different from each other, a nutrient regime data storage that has stored therein a nutrient regime for the animal in terms of a respective feeding amount of at least one of the first fraction of the at least one nutrient having the first digestion rate, the second fraction of the at least one nutrient having the second digestion rate, and the third fraction of the at least one nutrient having the third digestion rate.

Abstract: A beverage composition for supporting general health is a drinkable composition that enhances immune system unction, suppresses viral and pathogen propagation, and promotes general health for a user afflicted with ailments or medical condition that are not positively impacted by conventional treatments. The drinkable composition includes a quantity of nano-cannabinoids, a quantity of vitamin-and-mineral compound, a quantity of botanical compound, a quantity of enzyme compound, a quantity of hemp extract, a quantity of fruit-and-vegetable extract, a quantity of ancillary additives, and a quantity of liquid filler. The quantity of nano-cannabinoids, the quantity of vitamin-and-mineral compound, the quantity of botanical compound, the quantity of enzyme compound, the quantity of hemp extract, the quantity of fruit-and-vegetable extract, the quantity of ancillary additives, and the quantity of liquid filler are being homogenously mixed into a drinkable composition.

Abstract: Disclosed is a refrigerating and freezing device (200), including a cabinet defining at least one storage compartment, a refrigerating system configured to provide cooling capacity to the at least one storage compartment, and a heating unit (100). The heating unit (100) includes a metal cylinder body (110) disposed in one storage compartment, a door body (120) configured to open and close a pick-and-place opening of the metal cylinder body (110), and an electromagnetic generating system generating electromagnetic waves in the cylinder body (110) to heat an object to be processed. At least a part of the electromagnetic generating system is disposed in the cylinder body (110) or accessed into the cylinder body (110).

Abstract: An outer skin containing rice flour and lecithin for a filling-wrapping food can suppress both the sticking (stickiness) of a dough to a roller during rolling and the falling over of a filling-wrapping food during molding, even when produced without using gluten or a food material (e.g., wheat flour, etc.) capable of producing gluten.

Abstract: A method of manufacturing candied popcorn, including providing: a kettle to pop popcorn kernels into popped popcorn; a drum to tumble the popped popcorn and sift out unpopped or undersized popcorn; a hopper to place the popped popcorn onto a tray; a scarf plate; and a drizzle applicator to apply an edible adhesive to the popped popcorn; preparing a volume of popped popcorn using a wet pop technique; transporting a portion of the volume of popped corn to the drum to sift out unpopped or undersized popcorn; placing the popcorn from the drum onto a tray; adjusting the height of the tray relative to a belt and placing the tray onto the belt; applying a first application of the edible adhesive onto the remaining popcorn; passing the remaining popcorn under the scarf plate to receive dry product; applying a second application of the edible adhesive onto the remaining popcorn.

Abstract: Provided herein are extruded food products comprising cultivated animal cells and a plant protein. Also provided are methods for preparing extruded food products.

Abstract: The present disclosure relates to a tea bag for broth containing red-banded lobster powder and a method for preparing the same. More specifically, a method for preparing a tea bag for broth containing red-banded lobster powder according to an embodiment of the present disclosure includes: steaming raw red-banded lobsters at 50° C. to 100° C. for 2 to 10 hours; drying the raw red-banded lobsters at 40° C. to 70° C. for 5 to 40 hours; pulverizing the dried raw red-banded lobsters; and roasting the pulverized red-banded lobster powder at 100° C. to 250° C. for 10 to 120 minutes. Thus, it is possible to provide a tea bag for broth that may minimize the fishy and miscellaneous smell of a red-banded lobster, and may brew a broth with excellent flavor and sensory properties by utilizing the flavor of a red-banded lobster.

Abstract: Provided herein is a method of improving the taste profile of a glucosylated terpene glycoside (GTG).

Abstract: A method for making a flavour modifying ingredient, the method comprising subjecting a dietary fibre to enzymatic hydrolysis and/or fermentation; flavour modifying ingredients obtainable by said method; flavour compositions and food products comprises said flavour modifying ingredient; uses of said flavour modifying ingredient.

Abstract: An object of this disclosure is to provide a technique capable of suppressing decrease and deterioration of flavor and/or texture of a cereal processed food product over time after production as well as maintaining the flavor and/or the texture of the cereal processed food product. This disclosure further provides a technique capable of maintaining the flavor and/or the texture of a freshly made cereal processed food product even if the products are stored at room temperature or under a chilled state for a long period of time. This disclosure provides an improver for cereal processed food product containing maltol as a component (A) and at least one component selected from 5-Hydroxymethylfurfural, dimethyl sulfide, and 3-methylbutanal as a component (B).

Abstract: A beverage comprising water, phycocyanin and having a heavy metals content below a threshold amount, the beverage having a pH within a certain range and a minimum acceptable shelf life, by optimizing the steps in the production of the beverage, but without adding many chemical substances and without carrying out harsh chemical treatment on the natural substances. By the combined use of a phycocyanin obtained, for example, by ultrafiltration or by treatment under pressure, with sterile demineralized water, and mixing the other components separately from the bacteria and other contaminants, in an aseptic environment, it is possible to provide a beverage that has nutraceutical effects, with low heavy metals content, at a suitable pH, and with an extended shelf life.

Abstract: Modified cell lines and methods for use in the production of cultured meat are disclosed. The inventive methods provide for insertion of cell cycle regulatory genes or genes that encode for animal myoglobin into the genome of an animal cell to proliferate and flavor cell productions, followed by excising the inserted genes to terminate proliferation.

Abstract: A method for improving a nutritional status in a prenatal, pregnant or breastfeeding patient. The method includes providing a pharmaceutical composition in a single oral dosage form for administration to a prenatal, pregnant or breastfeeding patient. The pharmaceutical composition consists of vitamin D, iodine, vitamin B1, vitamin B6, vitamin B12, vitamin B2, vitamin B9, vitamin B3, vitamin E, vitamin A, vitamin C, iron, zinc, copper, magnesium, omega-3 fatty acids and one or more pharmaceutically acceptable carriers. The method further includes providing a daily dosage regimen for administering the single oral dosage form to the patient to improve a nutritional status in the patient.

Abstract: A soy milk producing device is provided, including: a suction apparatus, at least one feeder, at least one first grinding and filtering apparatus, a mixing barrel assembly and at least one second grinding and filtering apparatus. Each feeder has a first inlet for introducing fluid. Each second grinding and filtering apparatus is configured for grinding and filtering a mixed fluid of soy dregs and water to produce secondary soy fluid from the mixed barrel assembly; during a first soy milk production cycle, the fluid first inlet portion of at least one said soybean feeding machine is water; wherein the fluid in producing the first soy fluid is water; each of the at least one first grinding and filtering apparatus is further configured to grind and filter the soy beans with the secondary soy fluid to produce a thick soy fluid.

Abstract: The invention concerns an apparatus for roasting partially pre-roasted coffee beans comprising:—a vessel (1) to contain coffee beans,—an electrical heater (13) to heat coffee beans contained in the vessel,—at least one temperature sensor (23) to measure temperature in the vessel,—a control system (180) operable to control the heater, wherein the control system is configured to:—apply a roasting recipe dedicated to the roasting of partially pre-roasted beans comprising at least a temperature versus time profile,—measure the concentration of at least one volatile organic component (VOC) in the smoke produced in the vessel during the time the roasting recipe is applied,—detect an increase of the measured concentration in function of time,—stop heating if no increase of the measured concentration happens after a set reference time t1.

Abstract: The invention concerns an apparatus for roasting coffee beans comprising: —a vessel (1) to contain coffee beans, —a heating device (12) to heat coffee beans contained in the vessel, —a control system (180) operable to control the heating device and configured to apply a roasting recipe (R), wherein for a customised quantity m of coffee beans of type Ny introduced inside the vessel, —the control system is configured to obtain at least the quantity m of coffee beans introduced inside the vessel and the type Ny of coffee beans introduced inside the vessel, and —based on the obtained type Ny, the control system is configured to get access at least to a roasting recipe Ry, said recipe being adapted to the roasting of one pre-determined quantity M of beans of type Ni, and to said pre-determined quantity M, and —based on the accessible roasting recipe Ry and on said obtained quantity m of coffee beans introduced inside the vessel, the control system is configured to determine the roasting recipe (R) to be applied to

Abstract: The invention concerns an apparatus for roasting coffee beans comprising:—a vessel (1) to contain coffee beans,—a heating device (12) to heat coffee beans contained in the vessel,—a control system (180) operable to control the heating device and configured to apply a roasting recipe (R) providing the temperature T@t1, T@t2, . . . to be applied at discrete successive times t1, t2, . . . , respectively, wherein for a customised quantity m of coffee beans introduced inside the vessel,—the control system is configured to obtain at least the quantity m of coffee beans introduced inside the vessel, and—the control system is configured to get access to at least one series of roasting recipes (Ri, Ri+1, . . . ) adapted to the roasting of different successive pre-determined quantities (Mi, Mi+1, . . . ) of beans of same type and to said pre-determined quantities Mi, Mi+1, . . . , and—based on said accessible series of roasting recipes (Ri, Ri+1, . . .

Abstract: A system for heating an object includes an electromagnetic radiation source emitting electromagnetic radiation, a first stage, a second stage, and a third stage. The object is placed into the first stage where it is struck by electromagnetic radiation to thereby heat the object. The object is then transported to the second stage which has a cooling fluid flowing therein. The object moves through the second stage to cool down subsequent to being struck by the electromagnetic radiation. Air and any particulate matter produced by the electromagnetic radiation striking the object in the first stage is transported to the third stage. In the third stage, electromagnetic radiation is used to incinerate some of the particulate matter. The air in the third stage is vented out of the third stage through a filter.

Abstract: A system for dispensing toppings onto a topping vehicle may include a hopper platform, hoppers, a retaining plate, a blade, and a hopper-advancing pin. The hoppers each include a hopper bracket slidably engaging the hopper platform. The blade is mounted on the retaining plate and may reciprocate relative to the retaining plate. The hopper-advancing pin is movable relative to the hoppers between deployed and stowed positions. The hopper-advancing pin may engage one of the hopper brackets in the deployed position such that movement of the retaining plate between retracted and extended positions causes movement of the hopper bracket and a respective hopper along a length of the hopper platform. The hopper-advancing pin may be disengaged from the hopper brackets in the stowed position to allow movement of the retaining plate between the retracted and extended positions without causing movement of the hopper brackets.

Abstract: A single nozzle 3D printing method for non-homogeneous recombinant food containing crushed rose flowers, the method comprising: first washing white kidney beans, soaking in cold water for 12 h, and then peeling; boiling for 40 min to soften the white kidney beans; then mixing a beaten paste thereof with white sugar and simmering slowly over a low heat until the bean paste is viscous; allowing the bean paste to cool to room temperature and then adding butter, fine granulated sugar, and whipped cream, and beating; and finally adding different amounts and different sizes of crushed rose flowers having undergone surface oil treatment.

Abstract: The invention relates to a method for producing a sheet of a material containing alkaloids, the method comprising: —mixing a material containing alkaloids with water (6) to form a slurry (11); —forming a sheet (10) from the slurry (11); —compressing the sheet (10) between a first (307) roller and a second (308) roller, said rollers (307, 308) forming a gap (311) therebetween where the sheet (10) is inserted, to form a compressed sheet (10) having a desired thickness (t); and —changing the diameter (17) of the first roller (307) in order to change the desired thickness (t) of the compressed sheet (10). The invention also relates to an apparatus for producing a sheet (10) of a material containing alkaloids.