Abstract: The present invention relates to a liquid coffee beverage comprising liquid coffee infused with nitrogen thus producing a refreshing cold foamy and creamy beverage.

Abstract: The present invention relates to a dried roast and ground coffee product allowing to prepare a cold brew coffee beverage in 5 minutes without compromising on the flavour. The present invention also relates to methods for making said dried roast and ground coffee product. Finally, use of said dried roast and ground coffee product are provided.

Abstract: A stamp plate (1) and a device for producing shell-shaped goods for consumption made of a food mass, in particular a fat mass such as cocoa or a chocolate-type fat mass. The stamp plate comprises a substantially flat base body (2) and at least one stamp (3) which can be temperature controlled and is arranged on the base body (2). The at least one stamp (3), during the intended use, can be immersed into a cavity (7) of a mold (7) in which the food mass is located, and the cavity corresponding to the stamp (3). At least one additional raised element (4) is arranged on the base body (2) as a spacer (5) for the mold (7).

Abstract: The invention relates to a method for producing a food material essentially consisting of isomalt, characterised in that it includes the steps of extruding and melting the material by raising the temperature to 80° C. to 160° C., preferably 150° C. to 160° C., tempering so as to obtain the material in the stable crystalline form thereof and to eliminate bubbles in the material, and pouring or injecting into moulds. Application of the material obtained as a container.

Abstract: The present invention relates to an edible container made of liquid, sugar, and one or more hydrocolloids. The edible container may hold hot or cold liquids for extended periods of time.

Abstract: A coring apparatus and method for coring produce and/or forming a beverage container from produce including a rotatable cutting core or member. The coring apparatus allows linear translation and/or rotation of constituent members to facilitate insertion of a cutting member, separation of a core from produce, and/or removal of the core from produce. A carrier is used to translate a rotatable cutting core for insertion in and removal from produce. The rotatable cutting core is rotatable in relation to the carrier and may optionally include an additional cutting member disposed therein.

Abstract: The present invention provides nutritional compositions, more particularly food supplements and processed food products, enriched with arabinoxylan-oligosaccharides and further comprising either or both water-unextractable arabinoxylans or water-soluble arabinoxylans. Preferably said nutritional compositions comprises both arabinoxylan-oligosaccharides and water-unextractable arabinoxylans.

Abstract: An edible receptacle suitable for containing a frozen confection the receptacle comprising from 0.01 wt % to 15 wt % binder and at least 50 wt % of particles of dry baked material wherein the particles have an average diameter of from 0.001 to 5 mm and a water content of at most 5 wt % is provided. A process for preparing an edible receptacle, the process comprising the steps of: (a) dosing a required amount of edible receptacle ingredients into a support mould, the ingredients comprising from 0.01 wt % to 15 wt % binder and at least 50 wt % of particles of dry baked material by weight of the edible receptacle wherein the particles have an average diameter of from 0.001 to 5 mm and a water content of at most 5 wt %; (b) inserting a shaping tool into the ingredients in the support mould; and (c) vibrating the shaping tool at an ultrasonic frequency to form the ingredients into an edible receptacle of the desired shape is also provided.

Abstract: New strains of Lactobacillus that have been selected for their capability of improved reduction the number of Streptococcus mutans in the mouth of mammals through inhibiting activity in combination with better binding to the oral mucins and dental plaque, thereby preventing, reducing or treating dental caries, and products derived from said strains, including agents for treatment or prophylaxis of caries for administration to humans.

Abstract: The present invention relates to novel polynucleotide sequences comprising genes that encode novel lipolytic enzymes, as well as functional equivalents of the gene or the amino acid sequences with high homology thereto. The invention also relates to methods of using these lipolytic enzymes in industrial processes, for example in the dairy or baking industry.

Abstract: Plastic drinking straws formed by extrusion from a multi-head extruder have at least partial layers of plastic on their outer and/or inner diameters, with the layers formed of scented and/or flavored plastics. These straws are generally used by children and the scents or flavors add to their novelty. They may be imprinted with spiral patterns produced by rotating the extruding straws and passing them against a rotating print wheel having its rotational axis inclined to the path of the straws.

Abstract: The waste food recycling machine includes an elongate, vertical housing divided into three stages. In the first stage, waste food is collected and sanitized by steam. After sanitation, the sanitized waste food passes into the second stage where the sanitized waste food is cut into smaller portions and dried. In the third stage, the dried waste food is cooled and mixed. An optional supplement infuser is provided to add additional nutrients. The final mixture is then packaged and further processed.

Abstract: A substance capable of imparting a kokumi having CaSR agonist activity is described. This substance is able to impart kokumi in a superior manner, in particular, at the initial taste, and is also highly stable and can easily be produced at a low cost. The present invention thus provides a kokumi-imparting composition which includes such a substance as well as a complex kokumi-imparting composition which includes the substance and other substances possessing the CaSR agonist activities in combination. More particularly, the present invention herein provides a kokumi-imparting composition including ?-Glu-Nva (L-?-glutamyl-L-norvaline), and a complex kokumi-imparting composition including the foregoing substance and another substance having a CaSR agonist activity, in combination.

Abstract: An edible gift-wrap system for pets is provided. The system includes an edible gift box made from a heavy weight edible paper and a sheet of gift-wrap made from a lightweight edible paper. Optional components include a lid and decorative items such as bows or stickers. Each component of the system will come in a variety of flavors and will be composed of materials that are digestible and safe for consumption by particular species/breeds of pets. Patterns and photos may be printed on the box and paper using edible inks, in order to create an attractive presentation. Pet owners will be able to mentally and physically stimulate their pet by providing an edible puzzle that the pet must chew through in order to reach the hidden gift surprise. In this way the system gives pets a varied chewing experience in both texture and flavor.

Abstract: The disclosure relates to edible and biodegradable eating utensils and edible and biodegradable containers. In one aspect a method of making and preserving an edible and biodegradable utensil or container is disclosed.

Abstract: A variety of toy polariscopes are simpler in design and less costly than precision instruments used in scientific research and stress analysis of materials and structures. The toy polariscopes are designed for a variety of objects that may exhibit photoelastic properties such as glass, plastic, Plexiglas, gel candle material and other gels, and even edible photoelastic objects. They are specially designed for objects of various sizes with a variety of purposes such as objects to enhance learning in a variety of conditions and experiences. Special objects are designed to go with the toy polariscopes such as edible and inedible photoelastic objects, photoelastic candle material, a variety of photoelastic/photoplastic stands capable of a variety of displays in interaction with other designed photoelastic objects capable of a variety of interaction and displays. Other optical phenomena may also be observed.

Abstract: The invention relates to baked potatoes and, particularly, to convenient forms of baked potatoes having an optimally-baked flavor and texture which can be simply prepared for serving in any size portion with a minimum of effort. In one preferred form, the product will be in the form of baked potato pieces with the skin attached, preferably having a moisture content of from about 70 to about 75% and flavor and texture profiles characteristic of optimally baked potatoes. A process and an apparatus for preparing the potatoes and a packaged form are also provided. The process calls for freezing a baked potato and subdividing the potato into discrete pieces of a size of from about 0.5 to about 1.5 inches, preferably by means comprising at least one roller pair comprising a plurality of rotatably mounted blades with cutting edges angularly offset (FIG. 7) or diagonally-opposed, spaced cutting blades (FIG. 7).

Abstract: Potatoes are processed to develop baked and fried flavors and aromas. The are baked to create a number of characteristic baked flavors and textures. When fried, a whole other group of flavors and textures is achieved. To avoid damage to the discrete potato pieces that are prepared in processing and are desired in the final product, the process entails baking potatoes; pressing the potatoes to a predetermined thickness; freezing the potatoes; breaking the potatoes into discrete pieces; drying the discrete pieces to form a skin thereon and preferably lightly brown the surfaces; and freezing and packaging the pieces. Oven heating will be sufficient to provide a browning effect to a light golden to golden brown color and form a skin on the exterior surface of exposed potato pulp, both important to the preparation of the best product.

Abstract: An edible baking liner is formed from an edible paper made with large-granule vegetable starch. The liner may be baked with a baking product, and can be consumed without removing the liner from the baking product. The edible baking liner can replace the use of an inedible baking liner. In one aspect, a method of making an edible baking liner may include placing pieces of shredded edible paper into a recess of a mold, pressing an insert into the recess, and removing the formed edible baking liner from the mold.

Abstract: A method of manufacturing a flavor pouch containing flavorant selected from one or more of tea, coffee, rose hips, honey, royal jelly, fruit extracts, mint, sweeteners, exotic flavors, and the like includes feeding a strip of fabric along a feed path, placing preselected amounts of flavorant material at spaced apart locations along the strip, forming flavor pouches by sealing portions of the strip together to enclose each preselected amount of flavorant material, and separating the flavor pouches from the strip. The pouches can have various shapes including crescent and oval shapes.

Abstract: A combination of a container in which is disposed a liquid composition in the form of a beverage or liquid food and a drinking straw comprises a hollow elongate tube through which liquid may be drawn by suction. The tube has an outer surface and an inner surface. The combination includes an iron component and an oxidisable oil. The iron component is disposed inside the drinking straw and the oxidisable oil is in the liquid composition. The straw alone is also an aspect of the invention.

Abstract: A viscous solution which serves as a catalyst or facilitator to apply any dry granular, flaked, shaved or powder substance (Spice), to the rim of plastic and glass drink-ware. To apply said Spice on drink-ware made from materials commonly used in the manufacture of drink-ware and used in widespread dining/drinking environments including; plastic, glass, porcelain, ceramic, paper, wax coated, etc., and to apply said Spice in a manner that permits a more evenly distributed Spice application that resists or reduces possible dripping down the drink-ware and protects the Spice from saturation or contamination from the Solution.

Abstract: Described is a cone-shaped food item and systems and methods for packaging and dispensing the same. A preferred food item includes a cone-shaped edible food element such as a cone-shaped waffle, a cone-shaped external wrap for covering the food element, a foodstuff filling received within the edible food element, and a lid for covering an open upper end of the food element. Systems for assembling and dispensing the food item can include assembling the food element and optionally storing the food element originally in an inverted position wherein the foodstuff to be received internally of the cone-shaped food element is originally contained within the lid and thus not in substantial contact with the waffle or other conical food element. This can help to maintain the integrity of the cone-shaped food element during assembly and maintenance prior to distribution to consumers.

Abstract: A cake on a stick is prepared by attaching a top edible treat to a bottom edible treat. The bottom edible treat enables consumer with freedom of movement to enhance visual gratification of the top edible treat during consumption. The bottom edible treat is also consumable further enhancing the consumption experience.

Abstract: An edible article comprises a food product and a film that encloses the food product. In one embodiment, the film comprises a major amount of pullulan on a dry solids basis, and a minor amount of at least two of glycerol, propylene glycol, sorbitol, and polyethylene glycol. In another embodiment, the film comprises a major amount of pullulan on a dry solids basis, gelatin, and at least two of glycerol, propylene glycol, sorbitol, and polyethylene glycol, and can also comprise salt. In another embodiment, the film comprises a first layer comprising a major amount of at least one food grade wax, a second layer comprising a major amount of pullulan and further comprising at least one plasticizer, and a third layer comprising at least one surfactant that is substantially immiscible with aqueous pullulan compositions but which adheres to pullulan surfaces, wherein the at least one surfactant is at least partially crystalline.

Abstract: A consumable liquid is orally drawn into a food product and absorbed by an internal structure of the product, before the product is consumed. The product includes a substantially non-porous coating covering its outer surface. In one embodiment, a channel with a porous filling therein provides fluid communication so that when one opening is immersed in a liquid and a reduced pressure is orally applied to the other opening, the liquid is drawn into the filling and absorbed by the internal structure.

Abstract: A drinking straw including an elongated hollow consumable candy shell made from glassified sugar, said candy shell having a cylindrical shape through which liquid is transportable by applying a suction pressure to an end of the candy shell is disclosed herein.

Abstract: A food product system preferably includes an edible handheld container and an edible core product adapted to be detachably connected to a skewer and selectively carried by the container. The core product may be detached from the skewer and selectively carried by the container as the skewer is moved from an engaged position with the container to a disengaged position with the container.

Abstract: The present invention relates to a method for producing a sensory stimulating effect upon the opening of a vessel containing a nutritional or dietary supplement. The sensory stimulating effect occurs each time the vessel is opened and without shaking or disturbance of the vessel prior to said opening. At least some of the nutritional or dietary supplement is fine-milled to produce particles of an effective size and an effective weight to provide the desired effect upon opening the vessel.

Abstract: A method for extracting condensed calcium powder from salted anchovies. According to one embodiment, the organic fish waste (e.g., salted anchovy) is stirred with warm water at a temperature of 70 to 80° C. in a weight ratio of 5:5. In one embodiment, the mixture is deposited into a centrifuge to separate the solid sediments containing anchovy bones and the water phase containing skin, flesh and oily components of anchovies dissolved therein. In one embodiment, a settling and filtration process is used to separate the solid sediments from liquid sediments. The solid sediments are sterilized with steam at a temperature in the range of 150 to 200° C. for 15 minutes. The sterilized solid sediments are dried to remove moisture. In one embodiment, the sterilized solid sediments are pulverized into powder. Optionally, the pulverized powder may be formed into a tablet form and packaged. Accordingly, highly condensed calcium powder is extracted.

Abstract: A seasoning for reducing dietary sodium intake is disclosed. The portion of seasoning has a mean particle size of less than or equal to 20 microns. In one embodiment, the invention is a seasoning comprising a first seasoning component including a salt and a second seasoning component selected for at least one of complementing and reducing the amount of the first seasoning component required for flavoring a food product.

Abstract: The invention provides a composition comprising novel lactic acid bacteria having immunoregulating activities. Specifically, the invention provides food, drinks or medicaments containing novel lactic acid bacteria separated from “Shibazuke,” one kind of traditional Kyoto pickles, and having immunoregulating activities. The lactic acid bacteria belong to Lactobacillus pentosus and have a weak assimilating activity or no assimilating activity for glycerol.

Abstract: A health enhancement system establishing a health enhancement program through which may be provided a group of natural products, vitamins and minerals, amino acids, herbs and essential oils that may be helpful in aiding the body in fighting the growth of cancers and the progression of other diseases and in reducing the negative side effects of cancer and cancer treatment, and other diseases and their treatment. At least one embodiment of the invention involves a packaging system of the group of natural products, vitamins and minerals, amino acids, herbs and essential oils that the health enhancement system may comprise.

Abstract: A composition and process of using it are provided to improve glucose and insulin metabolism in pet animals by controlling the postprandial glycemic and/or insulin response in those animals. The composition includes a source of protein, a source of fat, and a source of carbohydrates from a multiple grain source containing a blend of sorghum and barley; a blend of corn and barley; or a blend of corn, sorghum and barley.

Abstract: A method for making egg-shape cookies, particularly to a mold in the shape of an egg that is cut into half vertically. Two pieces of cookies are made separately with the mold and then adhered with fluid thereby forming a whole egg and any kind of little toys can be placed in inner space of the egg-shape cookies. Different from conventional method, the invention utilizes one single mold to make egg-shape cookies by which can reduce cost by consuming of the molds; in addition, toys insides may attract purchasing from consumers by satisfying their expectation and curiosity.

Abstract: The present invention includes an edible container that can hold and contain medium and low viscosity liquids for extended periods of time. One embodiment of the present invention comprises an edible dehydrated food sheet formed into a vessel capable of holding liquid for extended periods of time without leakage and capable of being hand-held, an opening in said container for receiving liquids, and a flat base capable of stabilizing said container in an independent upright position. The dehydrated food sheet may be formed from dehydrated fruit or dehydrated vegetable material.

Abstract: A pre-packaged shelf stable food product mix kit of at least one first food product having a defined shape and a second food product in dried powder form intended to be reconstituted with a liquid, and stored without refrigeration with the two food products after reconstitution of the second product to be utilized together, is enclosed in an air-tight sealed container which supports the first food product and encloses the second food product in a flexible sealed package within the container. The second food product in dried powder form comprises milk fractions, preferably selected from the group consisting of milk, whey, curd, cream, sweat cream and mixtures thereof, and is intended as a filler for the first food product which may be baked or cooked food products, such as cannoli shells, hollow pasta products, such as manicotti, pastries, such as lady fingers, to form dessert items such as cannoli, tiramisu and the like, or food entrees such as manicotti, lasagna, and the like.

Abstract: The present invention relates to protein disulfide isomerases which are encoded by a nucleic acid sequence which hybridizes with (i) the DNA sequence of SEQ ID NO:1 or (ii) the DNA sequence of SEQ ID NO:2, under the following conditions: presoaking in 5×SSC and prehybridizing for 1 h at ˜40° C. in a solution of 5×SSC, 5×Denhardt's solution, 50 mM sodium phosphate, pH 6.8, and 50 &mgr;g of denatured sonicated calf thymus DNA, followed by hybridization in the same solution supplemented with 50 &mgr;Ci 32-P-dCTP labelled probe for 18 h at ˜40° C. followed by washing three times in 2×SSC, 0.2% SDS at 40° C. for 30 minutes; and fragments thereof. The present invention also relates to DNA sequences encoding the protein disulfide isomerases, compositions comprising said protein disulfide isomerases and methods of use thereof.

Abstract: A method of making a composite ice-cream cone having a preformed, closed-bottomed wafer shell. The shell has an inner surface, a length, an outer surface, and an upper edge. A separate, preformed, closed-bottomed chocolate shell has a lower portion and an upper portion, and a filling of a frozen product contained in both said lower and upper portions.

Abstract: Meals are placed on individual trays in an institutional kitchen. The individual trays have a first part carrying the meal portion intended to be eaten hot and covered with a thermally insulative cloche and a second part carrying the meal portion intended to be eaten cold. The individual trays are transported in a thermally insulated enclosure to the places where the meals are to be eaten, where they are distributed into local individual units having a thermally insulated enclosure. Each individual unit includes retractable contact terminals operated by an electromagnet and contacting external terminals on the cloche which are in turn electrically connected to an electrical heating element of the cloche. Accordingly, by supplying power to the contact terminals, the meal portions intended to be eaten hot and placed under the cloches are selectively heated. The device is relatively inexpensive and facilitates meal handlings in compliance with hygiene conditions.

Abstract: A method of continuously de-activating enzymes, sterilizing or deodorizing a liquid material such as liquid foodstuff or liquid medicine with a supercritical fluid of carbon dioxide. The method includes the following steps: 1) the liquid material is continuously supplied from an inlet at a bottom of a processing tank; 2) micro-particles of the supercritical fluid of the carbon dioxide are formed so that a density of the supercritical fluid is smaller than that of the liquid material; 3) the micro-particles of the supercritical fluid are injected continuously into the liquid material from another inlet at the bottom of the processing tank; and 4) the liquid material and the supercritical fluid are separated into different phases at the top of the processing tank and are taken out of the processing tank separately.

Abstract: The present invention includes a method for making dough for use as a pie crust made by emulsifying fat and a water slurry to make an emulsion and adding the emulsion to a preblend containing flour. The present invention also includes a dough product made by the process.

Abstract: A baked edible cone which has a water content of from about 3.0 wt. % to about 10.0 wt. %, and which has the appearance, texture, taste, and consistency of a cookie. The cone may contain an effective water-binding or water-retaining amount of a water-binding agent, or may be refrigerated prior to baking to achieve retention of water within the cone. A preferred water-binding agent is hydrolyzed casein.

Abstract: An edible film for retarding water transfer among components of a multicomponent food product. The film includes a base film having a hydrophilic polymer layer and a base film lipid layer. The base film lipid layer has a hydrophobic surface presented away from the hydrophilic polymer layer. An additional lipid layer is laminated to the hydrophobic surface of the base film lipid layer. The invention further includes a method for making the edible film and a food product incorporating it.

Abstract: This invention provides a chewing gum kit which consists of a special powdery chewing gum component (A) containing hydrous crystalline maltose as formed by hydrating the anhydrous crystalline maltose incorporated in the chewing gum texture and a liquid component (B) for contacting with the chewing gum to congeal the powder at the site of contact and thereby provide a mass of chewing gum, so that the powdery chewing gum is easily converted to a mass of chewing gum on bringing both components together and applying a given force.

Abstract: This invention includes a soybean protein casing containing a filling or center material wherein the casing does not interfere with the palatability and flavor of the filling and is not destroyed or melted by heating, a method for production of fillings prepacked in said casings, and a food prepared using them.

Abstract: A process of preparing a frozen rolled cod tail wherein a cod tail is rolled around a spindle, then frozen partially or completely, afterwards removed from the spindle and, if necessary, frozen completely. The frozen rolled cod tails may be filled later when desired.

Abstract: A process for preparing a foodstuff, like for instance a meat bird, comprising folding of a wrap around a stuffing, whereby the wrap is wider at one end than at the opposite end, the stuffing being deposed on the wrap at the wide end of the wrap and folding onto the upper side of the stuffing those parts of the wider end of the wrap which protrude beyond the stuffing, after which the stuffing with the thus folded wide end of the wrap are rolled up towards the narrower end of the wrap such that the wrap is rolled around the stuffing.

Abstract: Edible wreath shaped food casings are produced by a blow-extrusion method in which the inflated extruded tube is fed onto a series of rotating carrier elements whose peripheral velocity is the same as the rate of discharge of the tube from the extrusion nozzle. The carrier elements may be shaped in a variety of ways but the extruded tube is always led onto the first one tangentially. Lifting guides ensure proper transfer of the tube from one carrier element to the next. The method permits the production of thin-walled casings.

Abstract: A process for producing sausage casings is provided, wherein strips of intestine which have been rendered porous and sticky are joined with overlapping edges on a mandrel, and dried, at least the edge of the stuck product being dried and its stickiness being decreased only to the extent that the intestine material can be moved along the mandrel as a tube, whereafter the operation is repeated using this edge as joining element, and after the desired length of casing has been obtained, the still sticky part thereof is dried completely. If desired, casings can be made of two layers of strips or of one layer of strips with a proteinaceous coating in which case in each sticking operation a single-layer edge is used as joining element, while furthermore, a netting can be applied between two layers of intestine strips or between such a layer and a proteinaceous coating.