Abstract: An apparatus and method are provided for steaming and blending food products such as baby food. The apparatus includes a base including a steam chamber and a drive shaft. A container assembly can be mounted to the base in an inverted position for steaming the food and in an upright position for blending the food. The apparatus may further include a steam cooker, baby bottle sterilizing unit and a bottle warmer.

Abstract: The present invention relates to pure oxygen-containing soju and a manufacturing method thereof. The invention provides the pure oxygen-containing diluted soju, which has excellent economy and shows a greatly reduced degree of a hangover after drinking thereof, because the amount of lost oxygen is minimized by injecting the largest possible amount of oxygen while preventing the release of oxygen using a method of injecting oxygen, and the amount of dissolved oxygen in the soju is maximized by injecting fine oxygen bubbles at low temperature, as well as a manufacturing method thereof.

Abstract: A device for heating and foaming milk includes a steam-generating device to generate steam by heating water. The steam generating device has a steam outlet. A shut-off value is coupled to the steam outlet. A first line is coupled via the shut-off valve to the steam outlet of the steam-generating device so that steam can be discharged through the first line from the steam-generating device. The first line is selectively opened and closed with the aid of the shutoff valve. The first line has an outlet arranged to be submerged directly into a container which contains the milk to be foamed. A second line having an outlet is coupled to a pump to pump air into the second line. The outlet of the second line is arranged to be submerged separately and at a distance to the first line directly into the container holding the milk to be foamed, so that steam and air is supplied completely separate from each other during the heating and foaming of the milk.

Abstract: Fat-soluble trace constituents contained in plant tissues may be conveniently concentrated and/or purified by a method which involves extracting the fat-soluble trace constituent from a plant, to obtain an extract containing the fat-soluble trace constituent; adding a fatty acid ester to the extract, to obtain a mixture; and subjecting the mixture to molecular distillation. The method is particularly effective for the concentration and/or purification of fat-soluble constituents which are solids or viscous liquids at ambient temperature and ordinary pressure. The concentrated and/or purified fat-soluble trace constituent of a plant tissue prepared by the method may be combined with a food or drink to afford a food or drink product that contains the concentrated and/or purified fat-soluble trace constituent.

Abstract: An improved venturi apparatus for facilitating the mixture of fluid substances. The apparatus preferably comprises a first funnel section operative to receive a fluid and channel the same through a first cylindrical section or passageway. The first cylindrical section is fluidly connected to an intermediate passageway having a diameter larger than the first cylindrical section. At least one sidearm passageway is fluidly connected to the intermediate passageway into which at least one second fluid is introduced. The at least one sidearm passageway is preferably configured to fluidly interconnect with the intermediate passageway at approximately the medial portion of the intermediate passageway. Fluidly connected to the intermediate passageway is a second cylindrical section that is operative to direct the flow of the intermixed fluids to a second exit funnel section.

Abstract: A method for replenishing carbon dioxide gas in a carbonated beverage container where a carbon dioxide regulator releases carbon dioxide at a rate approximately equal to the rate of carbon dioxide loss from said container. Also shown is a packaging system for maintaining a consistent pressure of a carbonated beverage having a closure, a plastic container, and a carbon dioxide regulator. Also shown is a method for making a packaging system for maintaining a consistent pressure in a carbonated beverage having overmolding a preform around an assembly for a carbon dioxide regulator, or blending a carbon dioxide regulator into the plastic material used to form the body of a container for said carbonated beverage. Also shown is a carbon dioxide regulator composition for replenishing carbon dioxide gas in a carbonated beverage container having polymeric carbonates, organic carbonates, or materials that absorb and subsequently release carbon dioxide.

Abstract: The present invention relates to a microcrystallized polyol comprising at least two polyols, wherein said polyols are selected from the group consisting of maltitol, xylitol and lactitol and wherein said composition contains at least 25% by weight of each of at least two of said polyols microcrystallized together into a solid microcrystalline product. The present invention also relates to a process for the microcrystallization of polyols into a polyol composition. The microcrystallized polyol composition can be used in confectionery, foodstuffs, oral hygiene products and pharmaceuticals and in dietetic products.

Abstract: A centrefilled confectionery composition comprises a centrefill component enclosed in a confectionery shell component. At least one of the components is aerated, and the densities of the centrefill and the shell are substantially equal. The confectionery shell component may comprise jelly candy or hard-boiled candy. A method of making a centrefilled confectionery composition, comprising a centrefill enclosed in a confectionery shell, comprises preparation of first and second syrups for forming the confectionery shell and centrefill respectively. The densities of the first and second syrups are compared, and the denser of the two syrups is aerated to reduce the density to a level comparable to the density of the other syrup. The first and second syrups are then co-deposited into a mould so that the first syrup forms a confectionery shell enclosing a centrefill formed by the second syrup.

Abstract: Method of obtaining a frothy drink from a cartridge, the said cartridge being made up of at least one chamber containing at least a preparation for a drink. The method comprises injecting into the said cartridge a predetermined volume of fluid, a first part of which essentially consists of air which is compressed in the cartridge to a pressure lower than the pressure at which the cartridge opens or the drink flows freely through the said cartridge and a second part of which consists of water, or possibly of a mixture of air and water, which is injected after the first part into the cartridge so as to make it possible to obtain the drink by causing the internal pressure to increase until the cartridge opens or the drink flows freely through the cartridge thus allowing the drink to be discharged and froth to be formed.

Abstract: A packaged aqueous carbonated beverage comprising a container which replaces at least a portion of CO2 that permeates through the container or closure. The container comprises a polyester composition including a polyester suitable for packaging aqueous carbonated beverages and a carbonating agent. The aqueous carbonated beverage is disposed in the container such that the aqueous carbonated beverage has direct contact with the container and a closure seals the beverage in the container. The carbonating agent reacts with water in the carbonated beverage forming CO2 for replacing at least a portion of CO2 that permeates through the container or closure. A corresponding method of packaging an aqueous carbonated beverage is disclosed.

Abstract: For the purpose of simply sterilizing drinking water and food products utilizing carbon dioxide that is in a gaseous state, there is provided a method for treating a food product, which is characterized in that the method comprises allowing microscopic bubbles of carbon dioxide to come into contact with a food product containing microorganisms or enzymes at a pressure of 0.2 to 2 MPa, thereby sterilizing the microorganisms or deactivating the enzymes contained in the food product.

Abstract: A device and method for preservation of an oxidizable substance, e.g. a liquid such as a beverage of which wine is an example, is described. In a first aspect, a device is described for controlling the delivery of a predetermined amount of inert gas into a container with a single opening such as a wine bottle at a pre-determined pressure, suitable for an efficient delivery of the inert gas, with a simultaneous displacement of the air present in the top space of the container or bottle, in a simple actuation. In a second aspect, an improved container or bottle stopper is described with simple features that allow easy and cheap manufacture significantly reducing the cost of the stopper. In a third aspect to an efficient and cost-effective method is described for the preservation of a degradable substances especially liquids such as beverages of which wine is an example.

Abstract: A device for the preparation of a frothy liquid for human consumption includes a jet forming nozzle and an inlet of a liquid flow deflecting member arranged on opposed locations with respect to a collision chamber. The jet forming emits a traversing liquid jet that traverses the collision chamber along a path and enters the inlet and passes through to the outlet of the liquid flow deflecting member. The outlet is arranged in communication with the collision chamber and is aimed at the path of the liquid jet between the jet forming nozzle and the inlet, so that in use the liquid jet emerging from the outlet collides with the traversing liquid jet between the jet forming nozzle and the inlet of the liquid flow deflecting member. The collision causes air to be mixed with the liquid thereby generating frothed liquid.

Abstract: Device for producing a frothed liquid comprising a chamber 13 opened to atmosphere with a transverse bottom wall 14 and a longitudinal upward wall 15, at least one diluent inlet 18, at least one liquid delivery outlet 20, wherein the diluent inlet is provided through the upward wall and is dimensioned and oriented for directing a thin jet of diluent in the chamber, and wherein the at least one liquid delivery outlet is configured in the bottom wall for liquid to rise up along the side of the upward wall by the jet of diluent entering the chamber as a result of the direction and dimension of the diluent inlet in the chamber.

Abstract: A system for pasteurizing animal food, comprising a pasteurizing unit and a cooling unit designed as a heat exchanger (3 or 3?) is disclosed. The height (H) of the heat exchanger (3 or 3?) is a multiple of the maximum width (D) thereof.

Abstract: The present invention provides a shelf-stable mousse comprising an aerated oil-in-water emulsion characterised in that the mousse has a storage modulus at 20° C. of less than 50,000 Pa. It also provides a process to prepare said mousse.

Abstract: A container assembly for controlling rate of oxygen transfer from the atmosphere into a liquid stored in the container assembly having, a container with an oxygen permeability of 50 ml to 300 ml of oxygen per square meter of area of walls of the container for each millimeter of the thickness of the walls per 24 hour period at room temperature, a barrier member for providing a barrier to limit oxygen access from head space in the container to a surface of the liquid the barrier member having a construction which causes it to float on the liquid surface, and a peripheral flange surrounding the barrier member arranged so that it makes a slidable peripheral seal with the walls of the container.

Abstract: A drinking container for decanting, filtering, mixing and/or aerating a beverage. The drinking container comprises a bowl having an upper opening and an aerating cell having a wall, an upper opening along the top of the cell and a plurality of openings or perforations through the wall. The cup-shaped cell has an upwardly facing hollow or concave configuration, optionally with a central upwardly extending protrusion, and is attached to and within the bowl, to decant, filter, mix and/or aerate a beverage that is poured through the bowl upper opening and into the cell upper opening, and subsequently flows through the at least one perforation into the bowl. Preferably, the drinking container is a wine glass having a base and stem supporting the bowl and the beverage is wine.

Abstract: A process for preparing butter milk and/or butter serum, which comprises decreasing the dissolved oxygen concentration of at least one selected from the group consisting of milk, a milk product, butter milk and butter serum, followed by heating, and optionally fractionizing the heated product.

Abstract: An aerated food product having an overrun of at least 20%, comprising 40-97% water, 3-50% soluble and/or insoluble solids and hydrophobin, wherein the aerated food product has a temperature of at least 50° C.

Abstract: A method for producing granules made from malt extract is provided. The method provides for producing granules continuously or in batches under the prevention as much as possible of non-uniform temperature distributions in the production process. Simultaneously, the controllability of the granulation in the production is improved. This is realized by linking thermal conditions in the spraying zone and the temperature conditions in other region of the apparatus. This is achieved such that the supply of the heated process gas for drying is realized exclusively in the spraying region. The reliable supply of particles into the spraying region is performed through the special geometric configuration of the apparatus under the use of gravity.

Abstract: A frozen confection comprising from 1 to 15 wt% of cereal meal particles having a size of from 0.1 to 1.0 mm and from 5 to 25 wt% of sweeteners is provided. A process for manufacturing the frozen confection is also provided, the process comprising the steps of: preparing a mix comprising water, 1 to 15 wt% of a cereal meal particles having a size of from 0.1 to 1.0 mm, and 5 to 25 wt% of sweeteners; holding the mix at a temperature of at least 70° C. for at least 10 minutes; pasteurising and optionally homogenising the mix; then freezing and preferably aerating the mix to produce the frozen confection.

Abstract: A process of making an aerated food product comprising protein and fiber is described.

Abstract: For the production from a liquid food of an at least partially foamed food, in particular at least partially foamed milk or a milk product, the liquid food, which is contained in a container (1) or a capsule-type formation, is expelled from the container or the capsule, and at least partially foamed and subsequently expelled by generating an at least partially turbulent flow.

Abstract: During a method for the production of milk foam or milk-based drinks, milk is sucked with a pump (1) out of a container (3, 3?) and conveyed to an outlet (11?), wherein air and/or a gas is added to the milk. The milk/air mixture is processed in a cold state into milk foam and conveyed as cold milk foam to the outlet (11?).

Abstract: An apparatus for making and dispensing frozen aerated products includes a rotating horizontal freeze plate with an upper surface for receiving a chilled aerated mix. The chilled aerated mix includes, in one embodiment, a base that has been sufficiently aerated, and at least one flavor. The horizontal freeze plate rotates about its central axis. The apparatus also includes a spreader body for distributing the chilled aerated mix on the rotating freeze plate. The spreader body extends radially across at least a portion of the upper surface of the freeze plate. The apparatus further includes a scraper for scraping frozen aerated mix off of the rotating freeze plate. The scraper includes a scraper blade with a leading edge that extends radially across the portion of the freeze plate and that engages the upper surface of the freeze plate. The scraper blade is directed opposite the direction of rotation of the freeze plate.

Abstract: The present invention relates to a device for heating and/or frothing a beverage (19), including: a first duct (21) connectable to an upstream steam source and having a first valve (31) configured to be opened and closed and to enable or prevent steam flow into the duct; a second duct (22) connectable to the upstream steam source and having a second valve (32) configured to be opened and closed and to enable or prevent steam flow into the duct; mixing means (14), which are connected to a common point of the first and second ducts (21, 22), are located downstream of the first duct (21) and the first valve (31) and downstream of the second duct (22) and the second valve (32) and are arranged to introduce and mix at least steam into the beverage. The device further comprises a Venturi assembly (22a) configured to operate by Venturi effect in order to mix air with steam in one the two ducts when the other of the two ducts is closed.

Abstract: Provided is a method for production of a beverage, including discharging air bubbles having a median diameter of 1 to 200 ?m into a solution containing a tea extract or a tea extract solution and removing a layer of bubbles formed on a surface of the solution. The method enables to produce a beverage containing a tea extract which has a high purity quality and good flavor.

Abstract: According to the invention the liquid to be treated is contacted with the gas mixture in a column which is traversed simultaneously by each of the two fluids.

Abstract: Common allergenic foods are made hypoallergenic by treatment with super critical fluid or critical liquid gas such as super critical carbon dioxide or liquid nitrogen. The treatment of foods with liquid nitrogen or super critical carbon dioxide also enhances the functionality of fat, so that the total fat in the food can be reduced while retaining the good taste of the food. Compositions and methods for the oral delivery of a medicament or vitamin are also provided.

Abstract: A beverage dispenser, including a whipper disk and a dispensing spout connected downstream to the housing for dispensing the whipped beverage mixture. A sieve is disposed within the dispensing spout and is configured for reducing the number of large bubbles present within the fluid over a predetermined size. An output plate covers a downstream end of the dispensing spout and has a plurality of holes formed therein for reducing the velocity of the whipped beverage mixture through the dispensing spout.

Abstract: An improved venturi apparatus for facilitating the mixture of fluid substances. The apparatus preferably has first funnel section operative to receive a fluid and channel the same through a first cylindrical section or passageway. The first cylindrical section is fluidly connected to an intermediate passageway having a diameter larger than the first cylindrical section. At least one sidearm passageway is fluidly connected to the intermediate passageway into which at least one second fluid is introduced. The at least one sidearm passageway is preferably configured to fluidly interconnect with the intermediate passageway at approximately the medial portion of the intermediate passageway. Fluidly connected to the intermediate passageway is a second cylindrical section that is operative to direct the flow of the intermixed fluids to a second exit funnel section.

Abstract: The present invention concerns a device, a use of the device and a method for manufacturing a flavouring substance condensate containing or consisting of one or more flavouring substances, one or more reference substances, water and/or ethanol, as well as a method for sensorial assessment of the liquid flavouring substance condensate.

Abstract: A low calorie, low fat food product of a foodstuff and a stable foam. The foam has a liquid matrix, gas bubbles and a structuring agent that forms a lamellar or vesicle cage structure without generating a gel imparting a rubbery texture. The lamellar/vesicular cage structure entraps a substantial portion of the bubbles and liquid matrix therein in a sufficiently compact structure that substantially prevents drainage of the liquid matrix and coalescence and creaming of the bubbles to maintain stability of the foam even when the foam is subjected to heat shock. The food product contains less than 0.5 grams of fat, and provides a caloric density of less than 200 kcal per each 100 ml serving of gas bubble-free liquid matrix.

Abstract: A process for preparing an ice confection having a total solids content of from 8 to 25 wt % and an overrun of from 10 to 100% is provided, the process comprising the steps of: aerating and partially freezing a mix of ingredients; producing a slurry comprising the aerated, partially frozen mix and frozen particles which have a size of from 0.1 to 1 mm; wherein the amount of frozen particles is from 10 to 70% by weight of the slurry; and further freezing the slurry in a low temperature extruder. An ice confection is also provided.

Abstract: The invention concerns a microfoamed fresh dairy product containing native defatted soluble seric proteins and microcrystalline cellulose, the overrun being less than 20%, the average diameter of the bubbles being less than 200 ?m and the microfoamed fresh dairy product being stable for a period ranging between 12 days and 6 weeks, at a temperature between 1 and 10° C. The invention also concerns a method for making same.

Abstract: An article of cookware and a method of using the same are provided that enables the combined sauté and steaming of foods to reduce cooking time, maintain a crisp texture and improve flavors of foods.

Abstract: A process of making an aerated food product comprising protein and fiber is described.

Abstract: A magnetic aerator includes a liquid agitating blade insertable into a hand held beverage container along with a magnet disposed at the blade with the magnet introducing a magnetic field into the liquid. A finger manipulatable stem supports the blade and enables manual agitation of the liquid by the blade approximate a surface of the liquid.

Abstract: An aerated fat-continuous product comprising hydrophobin is provided. Processes for producing the product are also provided.

Abstract: An aqueous beverage (11) in a container (12) is raised in pressure to a predetermined level by a pressurizing pump (13) to feed it to a liquid introduction path (51A), oxygen gas from an oxygen gas container (15) is fed to a gas introduction path (56A) of an ejector (50A), and a pressurized oxygen-containing aqueous beverage obtained from a static mixer (60A) connected to an ejector (50) is led to the upper part of a receiver (21) maintained at normal pressures. Then, the oxygen-containing aqueous beverage (22) in the receiver (21) is again raised in pressure to a predetermined level by a pressurizing pump (23) to feed it to a liquid introduction path (51B) of a second ejector (50B), hydrogen gas from a hydrogen gas container (25) is fed to a gas introduction path (56B) of an ejector (50B), and a static mixer (60B) connected to the ejector (50B) is connected to the upper part of a receiver (31) maintained at the normal pressures.

Abstract: An apparatus for a frozen food product, such as an ice cream or frozen-yoghurt product, produces an aerated and flavored base mix. The base mix is provided in a liquid form to the apparatus and is mixed with a gas in the apparatus to aerate the base mix. Flavor is added to the aerated base mix in a turbulence tube of the apparatus, and the aerated and flavored base mix is then deposited out of the turbulence tube onto a cold plate of the apparatus as a thin layer material. The cold plate may be disposed such that it is in open view of a customer. One or more solid-food mix-in additives can be added to the aerated and flavored base mix on the cold plate. The aerated and flavored base mix is allowed to at least partially freeze on the cold plate with the additive(s) dispersed therein to produce a frozen food product, which is then manually scraped from the cold plate and served to a customer.

Abstract: A method and a device for producing milk foam or warm milk drinks, whereby milk is suctioned from a container (1) by means of a pump (2) and conveyed to an outlet (8). The milk is routed through a continuous-flow heater (4) during suctioning and heated, whereafter the same is conveyed to an outlet (8) via a throttle point (9). In this way extremely digestible milk foam can be produced in a simple way when air or a gas is added to the milk.

Abstract: The present invention is directed to process cheese type products prepared with calcium-reduced ingredients but without emulsifying salts and methods of producing such process cheese type products without emulsifying salts. The process cheeses of the present invention are advantageously resistant to separation during heating and retain desirable organoleptic properties, such as texture, without using emulsifying salts. The process cheeses of the present invention are also lower in sodium than conventional produces cheese products.

Abstract: Proposed is a milk frother including a milk feed conduit (2), a pump (5) for forwarding the milk, at least one means for heating the milk, as well as a blender element (1) for blending the milk with the frothing medium. The milk is first heated and then air is jetted into the milk. After this, the milk/air blend is fed to a blending section of the blender element (1) where it is multiply deflected and/or decombined to generate high-quality milk froth.

Abstract: An automated hot beverage dispensing machine and method for producing hot beverages is shown. The preferred apparatus includes a plurality of flavoring reservoirs connected through pumps and valves to a plenum that dispenses the flavoring directly into a mixing chamber. The mixing chamber also receives milk and steam, facilitating mixing of the milk, steam, and flavoring, and dispensing the mixture into a serving cup. The dispensing machine may include a coffee brewing system, whereby the machine can produce flavored lattés, cappuccinos, and the like. In the preferred embodiment, pressurized steam is directed through a Venturi assembly that draws in refrigerated milk and ambient air and delivers the fluids to a vortex mixer to produce steamed and/or foamed milk. The flavoring is delivered to the vortex mixer, and steam is channeled to the plenum to facilitate delivery of the flavoring and maintain the cleanliness of the plenum.

Abstract: Proposed is a milk frother including a milk feed conduit (2), means (6) for heating the milk, as well as a blender element (1) provided with a main passageway (15) for blending the milk flowing through the main passageway (15). The blender element (1) comprises a base body (14) with a plurality of perforations porting into the main passageway (15). Via these perforations the frothing air is jetted into the throughflow of milk.

Abstract: To produce oxygen-containing reducing aqueous beverages with substantial hydrogen content and very low oxidation-reduction potential in spite of their substantial oxygen content, such as water, mineral water, tea, coffee and juice beverages, the oxygen is dissolved under pressure of 1-1000 atmospheres using a gas-liquid contactor, and then the hydrogen therein is dissolved under pressure of 1-1000 atmospheres. These oxygen-containing reducing aqueous beverages can be consumed as reducing aqueous beverages for daily use, without giving rise to any health problems.

Abstract: A system and method for making frozen, blended confections utilize liquid nitrogen to partially freeze the confection. A liquid or slurry is first placed in a blender and during blending, liquid nitrogen is introduced at a controlled rate so that the liquid partially freezes and the liquid nitrogen is exhausted out the top of the blender in a visually exciting manner. The blending action and the delivery of liquid nitrogen is synchronized by a computer-controlled algorithm to ensure consistent results.

Abstract: An insert for a kitchen pot that facilitates the steaming of hot dog buns while providing access for inserting and retrieving hot dogs into boiling water in the pot is disclosed. The steamer insert releasably attaches to a kitchen pot and has an opening that is dimensioned for insertion and retrieval of at least one hot dog through the insert into boiling water in the cooking container, where the top of the boiling water is positioned below the bottom of the insert. The steamer insert has pivoting handles that: fold for compact storage of the insert; adapt to different diameter pots, accommodate the placement of the pot lid on the handles.