Abstract: One embodiment of an apparatus with mobile reusable airtight container assembly (10) which utilizes pressurized inert gas or CO2 gas for long term preservation of the freshness of roasted coffee beans or grounds in terms of aroma and taste, utilizes a system of an electronic controller (250), pressure switch (170), gas delivery valve (180), check valve (50) and vent valve (160) to create a pressurized environment of inert gas or CO2 gas and low residual oxygen and moisture concentrations within the airtight container assembly (10). An airtight lid (20) with pressure seal (220) covers the airtight container assembly (10) and creates a reusable system whereby the user can remove a portion of the roasted coffee beans or grounds as often as needed in order to brew coffee without degrading the long term freshness of the roasted coffee beans or grounds stored within the airtight container assembly (10).

Abstract: A method for extracting resins and oils from a plant includes: 1) tumbling, inside a container at a temperature of at most 50 degrees Fahrenheit with a tumbler, plant fibers having one or more portions that contain resins and/or oils; 2) colliding the tumbler with the plant fibers to release the one or more portions that contain resins and/or oils from the remainder of the plant fibers; and 3) segregating the one or more portions that contain resins and/or oils from the remainder of the plant fibers.

Abstract: A coffee bean roasting machine of the type having a cyclone separator heating chamber and a coffee bean roasting chamber in a recirculating process stream driven by a recirculation fan is operated to air cool the roasted coffee beans in the roasting chamber, to a temperature beneath which the beans give off smoke, while at the same time incinerating smoke removed from the roasting chamber. A purge gate in ducting between the cyclone separator and the roasting chamber is opened to allow the flow of ambient air into and through the roasting chamber while blocking flow out of the cyclone separator, so that ambient air is directed through the roasting chamber. The smoke and any airborne particulate material from the roasting chamber are carried into the heating chamber and through the incineration tube, where they are incinerated. Preferably the system and process are operated automatically by a computer and programming.

Abstract: Processes for preparing an oral care composition having improved taste, color, odor and/or clarity, wherein said processes comprise the steps of: providing an unfiltered dentifrice component selected from unfiltered alkyl phosphate surfactants, alkyl phosphate ethoxylated surfactants, lauryl sulfate surfactants, betaine surfactants, antibacterial agents, cetyl pyridinium chloride, metal Salts, phytic acids, or mixtures thereof; filtering the unfiltered dentifrice component with an adsorbent to form a filtered dentifrice component; and incorporating the filtered dentifrice component into the oral care composition. In one such process, activated carbon with a median particle size of less than or equal to about 30 ?m, optionally a macro-mesoporous:microporous ratio about 0.

Abstract: The present invention discloses a nutritious, tasty and affordable drink made from the sap of Kappaphycus alvarezii seaweed which is readily cultivable. The drink resembles coconut water in appearance and taste and is rich in potassium. It also contains an adequate proportion of the daily requirement of iodine besides many other useful minerals such as magnesium, calcium, sodium, zinc, phosphorous and iron while having low concentrations of toxic elements such as lead and chromium. The process of refining sap, which enables the seaweed drink to be palatable and widely acceptable, besides bestowing adequate shelf life, is also described. The process of preparation is integrated with preparation of carrageenan and plant nutrient thereby making optimum use of the seaweed and minimizing waste.

Abstract: A method for deodorizing air in a cooking device including exhausting air containing odor-producing materials from a cooking chamber of the cooking device through a first opening, and selectively deodorizing air passing through the first opening by removing the odor-producing materials.

Abstract: An apparatus, a loop burner element, and a method for surface-roasting a food product wherein the roasting apparatus comprises (a) a conveyor which carries the food product and (b) at least one non-linear ribbon flame burner element or element assembly which preferably applies a ribbon flame to at least the upper and side surfaces of the food product as it is conducted through the roasting apparatus.

Abstract: The present invention provides processes and systems for preparing self-supporting film-forming compositions. The process generally includes the steps of: (a) providing a self-supporting film-forming matrix including an edible polymer component and a fluid carrier selected from the group consisting of water organic solvents and combinations thereof: (b) degassing the matrix via the steps of: (i) directing a flow of the matrix having a first density through at least one volume reduction device: and (ii) increasing the density of the matrix to form a second density. The present invention further includes the addition of actives to the matrix so as to provide an active-containing degassed film forming matrix.

Abstract: The present invention relates to a process for the removal of undesirable flavours and odours from potassium lactate, wherein the potassium lactate is treated with active carbon. According to this method a potassium lactate is obtained which does not have the bitter aftertaste of the potassium lactate according to the state of the art.

Abstract: A fish sauce is treated for (2) to (16) hours at a pH of (9.0) to (10.0), under a temperature of (40° C.) or lower and under a reduced pressure of (80) to (180) Torr, and the pH is then adjusted, if required, to be (4.5) to (7.0), to thereby obtain a final fish sauce which contains specific odor components having specific values or less as determined by gas chromatography, and which thus contains an acceptable level of undesirable odor components.

Abstract: The present invention provides a gasified food product comprising a solid-gas clathrate and methods for making the same. The solid-gas clathrates used in the present invention are selected from the group consisting of an ?-cyclodextrin-gas clathrate and a derivative thereof. Furthermore, the present invention provides food products such as a powdered coffee mix, dough, sauce, soup, hot cereal and the like comprising the solid-gas clathrate.

Abstract: The aim is to effectively remove the unpleasant raw odor that is characteristic of soybeans and provide a high quality processed soybean food product. In a production method for processed soybean food products that includes a grinding step (A) in which raw soybeans are ground to obtain a soybean slurry and a heating step (B) in which the obtained soybean slurry is heated and thermally denatured, a deaeration step (C) for removing air bubbles mixed in with the soybean slurry is performed partway through the heating step (B). It is preferable that the heating step (B) and the deaeration step (C) are performed continuously.

Abstract: The present invention discloses methods for preparing a processed peanut product containing high levels of peanut hearts material, with the peanut heart material being substantially stripped of bitter taste so as to provide debittered peanut hearts of comparable taste to actual peanuts or as being flavorless without adversely affecting the taste of a foodstuff end product. The processed product includes whole or fragmented peanut hearts and peanut heart powder processed using alkaline wash, neutralization, and drying for inactivating enzymes and removing bitter flavoring components. The peanut heart materials are debittered by adjusting the pH to about 8 to about 12 with an alkali material (e.g., sodium hydroxide) to solubilize the protein content and release the bitter flavor compounds making it possible to separate such compounds by ultrafiltration. The alkali treated peanut heart material is neutralized with an acidic aqueous solution.

Abstract: The present invention has methods for preparing a processed peanut product containing high levels of peanut hearts material, with the peanut heart material being substantially stripped of bitter taste so as to provide debittered peanut hearts of comparable taste to actual peanuts or as being flavorless without adversely affecting the taste of a foodstuff end product. The processed product includes whole or fragmented peanut hearts and peanut heart powder processed using alkaline wash, neutralization, and drying for inactivating enzymes and removing bitter flavoring components. The peanut heart materials are debittered by adjusting the pH to about 8 to about 12 with an alkali material (e.g., sodium hydroxide) to solubilize the protein content and release the bitter flavor compounds making it possible to separate such compounds by ultrafiltration. The alkali treated peanut heart material is neutralized with an acidic aqueous solution.

Abstract: The present invention relates to a method for utilizing soy molasses as a source for soy sugars which are of high oligosaccharaide content. The invention provides a method for purifying soy molasses comprising the following steps: (i) contacting the soy molasses with alcohol and hydrocarbon solvent mixture, thereby two layers comprising a lower aqueous-alcohol layer and an upper hydrocarbon layer are formed; (ii) collecting the lower aqueous-alcohol layer; (iii) removing coloring, off-flavor and odorous substances; and (iv) removing minerals, thereby a purified soy molasses of more than 90 wt. % sugars, on dry matter basis, is obtained.

Abstract: The present invention involves methods for preparing a processed peanut product containing high levels of peanut hearts material, with the peanut heart material being substantially stripped of bitter taste so as to provide debittered peanut hearts of comparable taste to actual peanuts or as being flavorless without adversely affecting the taste of a foodstuff end product. The processed product includes whole or fragmented peanut hearts and peanut heart powder processed using alkaline wash, neutralization, and drying for inactivating enzymes and removing bitter flavoring components. The peanut heart materials are debittered by adjusting the pH to about 8 to about 12 with an alkali material (e.g., sodium hydroxide) to solubilize the protein content and release the bitter flavor compounds making it possible to separate such compounds by ultrafiltration. The alkali treated peanut heart material is neutralized with an acidic aqueous solution.

Abstract: This invention relates to a method to extract terpenoids in aquatic environments by using a hydrophobic absorbent, thus reducing or eliminating off-flavor in water and aquaculture products which is caused by cyanobacteria-produced terpenoids.

Abstract: A method of processing fresh garlic to remove the characteristic odor it produces after ingestion is described. The method includes the steps of saturating the garlic in a water-based fluid and then thawing the garlic.

Abstract: In a production of liquid food product from protein containing solid food, some enzymes may produce undesirable off-flavor volatiles. Grinding solid food in a liquid under pressure achieves inactivation of enzymes over a wider window of operating temperature than possible in ambient pressure. It also permits proper cooking operation to be performed simultaneously with the grinding. A grinder operated under pressure eliminates certain components and allows the use of come low cost components, such as for making soymilk from soybeans.

Abstract: The aim is to effectively remove the unpleasant raw odor that is characteristic of soybeans and provide a high quality processed soybean food product. In a production method for processed soybean food products that includes a grinding step (A) in which raw soybeans are ground to obtain a soybean slurry and a heating step (B) in which the obtained soybean slurry is heated and thermally denatured, a deaeration step (C) for removing air bubbles mixed in with the soybean slurry is performed partway through the heating step (B). It is preferable that the heating step (B) and the deaeration step (C) are performed continuously.

Abstract: A particulate capture system having a plurality of high speed rotating paddles for separating particulate from an air stream. The system includes an air circulating chamber within a centrifuge that separates a first portion of particulate trapped within an air stream. The particulate capture system also has a blender section that separates a second portion of particulate trapped within the air stream. The first portion of particulate is separated via circulating air flow. The second portion of particulate is separated via encapsulating the particulate in water. The water encapsulated particles may be recirculated to a cooler or other device where the particulate may be blended with a bulk product being processed.

Abstract: The present invention is an improvement in a method of desolventizing a marc resulting from the extraction of a mass of an oil-containing material with a normally gaseous hydrocarbon solvent for the oil therein after completion of the extraction, the solvent is drained from the marc, leaving residual solvent retained in the marc, and gaseous vapors heated above the solvent boiling point are passed through the zone in contact with said marc to volatilize the residual solvent therein. The improvement involves establishing within the extraction zone a desolventizing region defined between an inlet port and an exit port for the heated vapors and progressively displacing the desolventizing region from adjacent one zone end to adjacent its opposite end, whereby only a fraction of the marc within said closed zone is contacted with the flow of heated gaseous vapors at any given time.

Abstract: In a production of liquid food product from protein containing solid food, some enzymes may produce undesirable off-flavor volatiles. Grinding solid food in a liquid under pressure achieves inactivation of enzymes over a wider window of operating temperature than possible in ambient pressure. It also permits proper cooking operation to be performed simultaneously with the grinding. A grinder operated under pressure eliminates certain components and allows the use of come low cost components, such as for making soymilk from soybeans.

Abstract: The present invention has an object which is not to allow a characteristic discomfort smell to generate in processing brassicaceous vegetables typical of cabbages. According to the present invention are provided processes in which after pretreatment of loosening whole vegetables, heat treatment is carried out by directly applying steam to them in such a manner that the temperature of the vegetables is allowed to maintain in the range of about 80 to 95° C., followed by subsequent chopping and squeezing steps. The heat treatment can result in deactivating enzymes causing a discomfort smell, and the activation of enzymes can be suppressed also during the chopping and squeezing steps, and consequently no formation of a nasty smell characteristic of brassicaceous vegetables can be achieved.

Abstract: A device for eliminating unwanted volatile components from beer wort comprises a column (1) comprising:

Abstract: One species or a mixture of a plurality of species of turmeric, which are made to contain a water content and dried after being irradiated with a far infra-red ray, is soaked in cooking oils and fats. A far infra-red ray is further irradiated, so that oil-soluble ingredients are dissolved. As a result, active ingredients, which are easy to be absorbed in intestines, are generated from the raw turmeric, the oil-soluble ingredients of the turmeric, such as curcumin, essential oil, etc. are dissolved in the cooking oils and fats to facilitate the absorption in intestines, and an offensive smell and a bitterness, which are peculiar to turmeric, are removed.

Abstract: A method for preparing a cheese having a closed rind, wherein fresh granular curd is subjected to a pressing treatment in a cheese pressing mold until a rind forms and the desired moisture content in the cheese has been achieved. Prior to the traditional pressing, the curd is first pre-drained, whereafter the pre-drained curd parts are poured into a cheese pressing mold. Then the curd parts are subjected during a short initial pressing procedure to obtain a blind structure of the cheese in the cheese pressing mold to a vacuum treatment with a substantially constant vacuum depth in the order of approximately 95% or more.

Abstract: The present invention is directed to a method of preparing a legume resulting in reduced flatulence when ingested and the product thus prepared. It is also directed to a process for reducing the flatulence of a flatulence-causing legume. It is also directed to a product produced therefrom.

Abstract: A process effective for providing a deflavored coconut concentrate is provided. More specifically, a coconut concentrate is processed to separate coconut oil from coconut concentrate fibrous material. The separated oil is deodorized and blended back with the coconut concentrate fibrous material to extract further flavorings from the coconut concentrate fibrous material. The separation and reblending steps are repeated until the desired degree of deflavoring has been obtained at which point the fibrous material and the final deflavored oil are blended together to form the deflavored coconut concentrate. The present process allows the production of deflavored coconut concentrate without adversely affecting the color and functionality, including the texture enhancing ability, of the coconut concentrate.

Abstract: Soy derived materials such as soy milk, soy flour, soy concentrates and soy protein isolates, are deflavored by adjusting the pH of an aqueous composition of such soy derived materials to about 9 to 12 to solubilize the soy proteins and to release the flavoring compounds and thereafter passing the pH-adjusted composition to an ultrafiltration membrane having a molecular weight cutoff up to about 50,000 Daltons under conditions at which the flavoring compounds pass through the membrane, leaving the retained soy material with improved flavor.

Abstract: A ready-to-bake, shelf-stable cake dough consisting essentially of flour, fat, sugar, eggs and water and usual dough additives and comprising a leavening system, the dough having a water activity of below 0.85 and being packed in an essentially gas-impermeable pouch in an atmosphere of an inert gas containing less than 4%, preferably less than 2% residual oxygen. A process for the manufacture of such a dough is disclosed.

Abstract: A method of treating antimicrobial products, dairy products, pharmaceutical products and other products having offensive tastes or odors to remove the off-odors and off-tastes from the products. The method involves exposing a selected commercial grade product that contains a small amount of free acid impurities to an ammonia gas. The ammonia gas reacts with the free acid impurities to convert the free acids into ammonium salts, thereby reducing or eliminating the off-flavor and off-odor of the product.

Abstract: The present invention includes a gas flushing device that includes a piston portion having a hole to introduce the flushing gas. The present invention also includes a method for removing air from a container that stores food. The method includes providing the gas flushing device and aligning the device with the container. The method also includes moving the piston of the device into the container until the piston encounters a predetermined pressure. Next, the piston is retracted from the container while simultaneously releasing a fushing gas through the hole. Next, the piston is removed from the container and the container is sealed in an inert atmosphere.

Abstract: A method of manufacturing an oxidation-protected Vitamin C product is disclosed, said method comprising dissolving ascorbic acid crystals in water, expelling free oxygen from the water, mixing the solution with a gel-forming agent, introducing the gel into a deformable tube and sealing the tube in an air-tight manner.

Abstract: A process is provided for treating food products in order to reduce or eliminate the detrimental effects of the presence of oxygen in the atmosphere which is in contact with the products and, more particularly, the external surface of the products. A non-zero quantity of oxygen is extracted from the atmosphere by implementing a solid electrolyte which is an O2− ion conductor and is essentially impermeable to the gases. The invention has applicability to preserving frying oil baths.

Abstract: For at least one day olive fruits are soaked in vegetable oil, preferably in olive oil, with the effect that polyphenols diffuse into the surrounding oil. The raise of polyphenols in this oil is at least 10 ppm. The migrating polyphenols typically are fat soluble polyphenols. Treated oils show an increased stabilty to oxidation. Their flavor has improved and often receives a higher appreciation than the flavor of the starting oil.

Abstract: The present invention relates to a method for deoxygenating a food product and packing it. This method includes the steps of supplying one or more products to an evacuation chamber, evacuating oxygen from the chamber for deoxygenating the chamber and the product or products, injecting protective gas into the chamber to replace at least part of the oxygen evacuated from the product and chamber with protective gas, and transferring the products to a packing unit and sealing it in a package. The invention also relates to an apparatus for such as purpose and to deoxygenated food package.

Abstract: A method of obtaining an extract of shark's cartilage is provided wherein a shark's cartilage is processed through five steps. The five steps are smashing, cleaning, purifying, deodorizing, and sterilizing. The result of this process is a pure white product with no fishy smell.

Abstract: Natural cocoa flavor and aroma compositions are prepared by passing a natural aroma gas, preferably from cocoa beans, through one or more condensers to remove water and substantially all the acetic acid present therein. The aroma gas may then be placed into a cryogenic collector in which liquid nitrogen is sprayed directly into the aroma gas stream to rapidly condense the aroma frost suspended in a stream of nitrogen gas, while minimizing contract of the cooled gas with the walls of the collector. The suspension of aroma frost particles in gaseous nitrogen is passed through a tubular porous filter to remove the aroma frost particles which collect on the outer surface of the tubular filter, with the nitrogen gas passing through the porous filter and being exhausted from the collector. The aroma particles recovered are suitable for incorporation in various food products where a natural cocoa or chocolate flavor is desired, including soluble cocoa products, cake mixes, confectionery products, and the like.

Abstract: The present invention is directed to a process which includes the steps of forming a mixture by submerging a vegetative food product in an amount of water sufficient to cover the food product; degassing the mixture for a time and amount of pressure sufficient to remove gases from tissues of the vegetative food product and fill intercellular spaces of tissues with water; flushing the degassed mixture with an inert gas for a time sufficient to reestablish a pressure that is substantially atmospheric; draining water from the mixture to obtain the vegetative food product; and freezing the resultant vegetative food product for storage until use, wherein discoloration of the vegetative food product is decreased compared to vegetative food products that are not treated by this process. This process minimizes the availability of oxygen in tissue of the vegetative food product while protecting the color and texture of the product by avoiding mechanical or thermal stresses on the product.

Abstract: A ready-to-bake, shelf-stable cake dough consisting essentially of flour, fat, sugar, eggs and water and usual dough additives and comprising a leavening system, the dough having a water activity of below 0.85 and being packed in an essentially gas-impermeable pouch in an atmosphere of an inert gas containing less than 4%, preferably less than 2% residual oxygen. A process for the manufacture of such a dough is also disclosed.

Abstract: A process for the removal of undesired lipophilic contaminations and/or residues, which are contained in beverages or in vegetable preparations. The process comprises a first step in which a beverage or vegetable preparation is mixed with a lipophilic phase such that the contaminations and/or residues to be removed are dissolved in the lipophilic phase and are concentrated therein nearly quantitatively. In a second step, the lipophilic phase, which contains the contaminations and/or residues, is separated from the beverage or vegetable preparation. Finally, the purified beverage or vegetable preparation is obtained.

Abstract: The invention falls within the sector of processes and plants for the processing of food products, in particular fruit. The process envisages enzymatic inactivation of puree by means of heating in a recirculation circuit kept full of puree. The plant comprises a pump which introduces the puree emerging at room temperature from a strainer into the recirculation circuit through a device for mixing the puree. No intermediate storage tanks or heat exposure tanks are provided.

Abstract: Tasteless super-purified smoke is manufactured to treat seafood and meat to preserve the freshness, color, texture, and natural flavor, particularly after the food is frozen and thawed. The smoke is generated by burning an organic smoking material at preferably 500 to 800 degrees F. (260 to 571 degrees C.) in a smoke generator 1. It is then passed through a precipitation filtering tower 2 comprised of filters of ice, cloth, and activated carbon to remove taste imparting, and carcinogenic, particulates and vapors. The super-purified smoke is then stored and aged in a temporary pressure pot 3 or in canisters for treatment at the same time or at another place and time. The super-purified smoke is used to treat seafood or meat in plastic bags at temperatures between its variable freezing point and 46 degrees F. (7.8 degrees C.) for twelve to forty-eight hours, or until the desired effect is achieved.

Abstract: A roasting system includes a roasting chamber having an air infeed vent for receiving air and a flue for directing exhaust air from the roasting chamber. An air reconditioning system coupled between the air infeed vent and the flue eliminates the need for external venting. The air reconditioning system includes a heater for heating the air received in the roasting chamber through the infeed vent and an air filtering system. A fan draws the exhaust air from the roasting chamber, passes the exhaust air through the air filtering system and past the heater and then recirculates the filtered and reheated air back into the roasting chamber. Continuously filtering recirculated air allows the roasting system to be placed in retail coffee shops without requiring external ventilation or producing objectionable odors.

Abstract: A process for manufacturing chocolate includes premixing a charge of cocoa paste, sugar, and optionally powdered milk under application of heat, subsequently conveying the charge to a first grinder, and thereafter treating the resulting paste by tumbling in at least one stirring device under temperature control. In this process, removal of the volatile components as well as the reactions of the charge are conducted in a first operation, the paste is then pulverized, and after that the addition of fat and emulsifiers, and the dispersion and the liquefaction of the paste are implemented in a further operation.

Abstract: A method for modifying an aroma-containing gas comprising volatile components recovered from coffee, characterized by contacting the aroma-containing gas with molecule sieve carbon oxidized with a strong acid is disclosed. This method removes undesirable components from the coffee aroma-containing gas by adsorption.

Abstract: A process for the removal of undesired lipophilic contaminations and/or residues, which are contained in beverages or in vegetable preparations. The process comprises a first step in which a beverage or vegetable preparation is mixed with a lipophilic phase such that the contaminations and/or residues to be removed are dissolved in the lipophilic phase and are concentrated therein nearly quantitatively. In a second step, the lipophilic phase, which contains the contaminations and/or residues, is separated from the beverage or vegetable preparation. Finally, the purified beverage or vegetable preparation is obtained.

Abstract: This invention provides a process for preparing a textured soybean protein (TSP), the process having the steps of pressurizing and heating a raw material containing a soybean protein and water, quickly releasing the pressure to texturize the protein, bringing the obtained TSP into contact with steam while the TSP remains hot and is not completely dried. According to the process of this invention, a TSP having a good flavor can be produced in a simple and economical manner.

Abstract: The resinous fraction comprising toxic p-coumaric acid derivatives is extracted from jojoba press-cake by means of an apolar mixture of solvents which mixture is a selective eluter for said p-coumaric acid derivatives. Particularly the extraction is performed with a mixture of acetone and hexane comprising up to 70 vol. % acetone or with a mixture of methyl ethyl ketone and hexane comprising up to 80 vol. % methyl ethyl ketone.