Abstract: A toasting appliance includes a toasting chamber, a heating element arranged to heat a foodstuff located within the toasting chamber, and an optical system for optically illuminating the foodstuff and detecting light reflected from the foodstuff. Before the foodstuff begins to change color as a result due to the heating thereof by the heating element, a controller varies the illumination of the foodstuff by the optical system so that the intensity of the light reflected from the foodstuff is at or around a set value. The controller subsequently terminates the toasting operation when the intensity of the light reflected from the foodstuff has reduced, due to toasting thereof, from the set value by an amount depending on a desired degree of toasting of the foodstuff.

Abstract: The present invention relates to an animal chew including a resin and a method of direct injection molding the animal chew using a modified screw. The screw may incorporate, for example, additional flights or a larger transition zone. Additionally, the particle size of the resin may be less than 2000 microns.

Abstract: A continuous process for preparing low moisture filata cheese directly from cheese curd includes the following steps: (a) providing a jacketed kneading chamber with a hollow interior, with the chamber having inlet and outlet openings and a pair of hollow auger members rotatably mounted therein between the inlet and outlet openings; (b) passing a heated fluid through the jacket of the kneading chamber and through the hollow auger members; (c) supplying cheese curd with no additional liquid to the hollow interior of the jacketed kneading chamber via the inlet opening therein; (d) rotating the pair of hollow auger members to knead and melt the cheese curd, thereby producing a low moisture filata cheese while transporting the low moisture filata cheese from the inlet opening to the outlet opening of the jacketed kneading chamber; (e) removing the low moisture filata cheese from the jacketed kneading chamber via the outlet opening.

Abstract: Common allergenic foods are made hypoallergenic 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 oral delivery of a medicament or vitamin are also provided.

Abstract: A method and apparatus are provided for determining which heating element on a cooking appliance is associated with a particular heating element control. More particularly, when a user of the appliance touches a control on the cooking appliance and/or comes in close proximity to such control, a visual identification of which heating element is associated with such control is provided. The visual identification can be e.g., a light that illuminates the associated heating element or a visible display that otherwise indicates the associated heating element.

Abstract: The present invention relates to a method for preparation of a vegetable material, wherein a living plant is treated with a cytokinin prior to harvest. The invention also relates to a method for preparation of food products, as well as food products comprising the vegetable material. The advantage of the method is that the vegetable material remains green longer during storage of the food product.

Abstract: A method of processing meat is described. Embodiments of the method include treating a surface of intact meat while leaving a portion of an interior of the piece of intact meat uncooked. Surface treatment can reduce microorganism abundance on the surface. The surface-treated intact meat is subsequently ground. Surface-treatment includes, but is not limited to, heating the surface, irradiating the surface with ionizing or non-ionizing radiation, or treating the surface with an antimicrobial chemical. The surface-treatment prevents or reduces infusing microorganisms throughout the ground meat during grinding, resulting in ground meat that is safe for human consumption without being thoroughly cooked. Accordingly, hamburger or other ground meat can be served rare or otherwise undercooked and be safe for human consumption.

Abstract: This invention relates to a process for producing a tea extract. The process includes subjecting a first tea extract solution, which has been obtained from tea, to solid-liquid separation so that a turbidity becomes 200 NTU or lower when a concentration of non-polymer catechins is adjusted to 1 wt %, thereby obtaining a second tea extract solution in which a concentration of (A) non-polymer catechins is from 0.2 to 5 wt % and a concentration of non-polymer catechins in solid content is from 15 to 80 wt %; and then subjecting the second tea extract solution to a heat treatment at a temperature of from 95 to 140° C. for an F value of from 0.05 to 40 min.

Abstract: A constructed non-dairy ice cream is prepared by making an aqueous emulsion of a flavorful non-dairy fat composition, dispersing an emulsion stabilizer in the aqueous emulsion, warming the stabilized emulsion to a sub-boiling temperature, and then freezing the emulsion to a temperature below a melting point of the flavorful non-dairy fat composition.

Abstract: A method and an apparatus (100, 100?) serve to continuously produce fruit leather from a fruit mass. The fruit leather does not include added sugar or fat. The fruit mass includes a share of dry substance of at least 50% and a share of water. The fruit mass exposed to vacuum is cooked for less than one minute in a way to reduce the share of water in the fruit mass to increase the share of dry substance in the fruit mass to approximately between 80% to 90%. The fruit mass is then formed to attain the fruit leather.

Abstract: The present invention includes a process for producing substantially stable produce, typically vegetables and fruit that can be stored in a refrigerated environment for at least about five weeks without preservatives and at least about three months with preservatives. The process involves holding the produce in an aqueous immersion solution that includes a cellular stabilizing agent for a time sufficient to convert the produce into a heat durable piece and thermally processing the heat durable produce in the immersion solution. The use of additional ingredients as components of the immersion solution such as sweeteners, acids, salt, and preservatives are optional.

Abstract: The present invention is directed to a novel organic peanut butter formulation and method for production. The peanut butter includes an organic palm oil stabilizing agent that reduces or prevents separation of oils from the peanut butter during storage. Peanut butter incorporating the palm oil, methods for manufacturing the peanut butter, and foods incorporating the peanut butter are also disclosed.

Abstract: A coral is washed with purified water or tap water, and a crushed coral is heat-treated. Proteins and other organic matter are incorporated between calcium molecules in the coral skeleton, and the organic matter is decomposed and released as volatile components. In the skeleton from which organic matter is released, a calcium skeleton having a porous structure is formed, and the surface area of pores is increased. A hydrogen gas can be retained in the structure by adsorbing a hydrogen gas to the pores in such a calcium skeleton a porous structure (micropores). The resulting coral powder, with which ions dissolved in water are easily extracted, shows a low oxidation reduction potential when dissolved in water.

Abstract: The present invention relates to the use of carbon monoxide as a process aid to ameliorate the loss of red color of fat-beef-trimmings while they are heat treated to produce finely textured beef. Finely textured beef, sometimes known as fat reduced beef, is produced from trimmings. The finely textured beef may be exposed to an elevated level of carbon monoxide before, during, or after the finely textured beef is heated to improve the final color of the finely textured beef product.

Abstract: A process for making stable and uniformly dispersed oil-in-water beverage emulsions is provided. The process comprises combining an oil mixture and an aqueous mixture to form a beverage pre-emulsion; in-line mixing of the beverage pre-emulsion; and homogenizing of the beverage pre-emulsion to form a stable and uniformly dispersed beverage emulsion.

Abstract: The present invention relates to the field of encapsulation. More particularly, it relates to a process for encapsulating an active ingredient such as preferably flavouring ingredients in or on an edible composition, the encapsulating material comprising empty yeast cells. Furthermore a food product containing said encapsulated active ingredient which is preferably in the form of a chewing-gum, a fried, baked or extruded product.

Abstract: A dulce-flavored fat-based confection possessing a smooth and creamy mouthfeel and a thermally generated flavor and suitable for use in candy-shelling is provided. A method of making such a dulce-flavored fat-based confection is also disclosed.

Abstract: Method for the preparation of a crumbly, and expanded dairy product, comprising the steps of subjecting a hard cheese with a humidity content lower than or equal to 45% to a microwave treatment until a crumbly and expanded product with a humidity content lower than 15% is obtained, which is subjected to immediate cooling with dry air at 4-10° C., wherein the starting hard cheese is finely divided.

Abstract: A heat exchange apparatus includes an outer shell defining a cavity and a volume-occupying member received within the cavity. The outer shell and the volume-occupying member cooperate to define a fluid-receiving volume therebetween. An opening in the outer shell defines a passageway for receiving a liquid to be heated therethrough. The opening includes a fastener for removably attaching to an open top of a container containing a liquid to be heated, wherein the liquid to be heated will flow from the container into the fluid-receiving volume when the apparatus is inverted and the liquid will flow back into the container when the bottle is returned to the upright position.

Abstract: A method and a device for leading media in a thermal treatment system for a liquid product where, determining the led-in volume of the expelling medium while a medium is being expelled from the treatment system and by setting the determined volume of the expelling medium in a ratio to a nominal capacity of the treatment system, the shutting off of a product pipe on the outlet side following a medium change on the inlet side can be accomplished independent in time of the performance of the medium change on the inlet side. This reduces product losses and permits the treatment of residual amounts remaining in the treatment system.

Abstract: A seasoning for cooking and a method of producing the seasoning. The seasoning comprises 31 varieties of spices, and a method of producing the seasoning includes stir-frying fructus anisi stellati and fructus tsaoko, respectively, and then mixing the obtained stir-fried fructus anisi stellati and stir-fried fructus tsaoko with the remaining 29 varieties of spices, and finally crushing the mixture. The seasoning of the invention has the characteristics of unique flavor, low toxic side effects, and safe edibility.

Abstract: The invention relates to a method for producing a puree preparation from Carica papaya fruit, said method comprising the following steps: the fruit or crushed fruit, especially in a sieved form, is cooked for at least 30 minutes at normal pressure, optionally in an aqueous solution which is at least twice the volume of the fruit; the fruit or crushed fruit which has been cooked is cooled over a period of time of at least 30 minutes in an oxygen-containing atmosphere; and the fruit or crushed fruit which has been cooled is optionally crushed, mixed and strained until a homogeneous puree is obtained.

Abstract: The present invention relates to a process for reducing the acrylamide content of heat-treated foods compared with corresponding conventional heat-treated foods.

Abstract: A set for preparing molten chocolate or a chocolate dip on a barbecue which includes chocolate and a suitable cooking container for melting the chocolate using the heat of a burning barbecue, whereby the chocolate is provided as a suitable chocolate formulation and preferably also in a suitable form for being molten in the cooking container using the heat of a burning barbecue.

Abstract: The process of producing a melon extract by the following steps: providing at least one whole melon comprising flesh; steaming the outside surface of the whole melon to thereby soften the outside surface of the melon and remove microbials from the outside surface of the melon; reducing the size of the whole melon to form melon pieces; and introducing the melon pieces into the first finisher and utilizing the finisher to remove the melon flesh from the melon pieces such that at least from about 1/16 inch of flesh remains on the melon pieces and form melon extract from the flesh that is removed from the melon pieces.

Abstract: Nutritious protein-containing foodstuffs can be prepared in the form of gels, including protein gel and fruit purees that contain all essential amino acids. A protein el for use as a foodstuff is prepared by heating an aqueous protein solution to between 160 and 185 degrees Fahrenheit at an acidic pH between 2.85 and 3.5, the protein solution having a viscosity greater than 100 centipoise and containing a protein at a concentration of 10-20% w/w, the protein being at least one of a whey protein isolate and a liquid soy protein isolate, the protein gel having a viscosity of between 10,000 and 1,000,000 centipoise.

Abstract: A method brewing a beverage or coffee, and an associated system, include a water reservoir having a fixed capacity, an electric pump, a steel vessel with an inlet and an outlet for water and with a heater for heating the water, a container for holding coffee grounds having a removable insert for selectively optimizing coffee strength including but not limited to optimizing for amount of coffee brewed, and an optional heater to keep brewed coffee at a desired temperature until dispensed.

Abstract: A method for thawing and infusing partially frozen fruits or vegetables. Individually quick frozen fruits or vegetables are introduced into a mixing kettle. An infusion solution is circulated from a solution tank, through a bed of fruits or vegetables, and back to a solution tank. The infusion solution is maintained at a temperature of about 45° to about 50° F. and at a Brix of about 40° to about 50°. The infusion solution is pumped and circulated at a high rate which reduces thaw time but does not result in product degradation. After thawing, the pumping and re-circulating rate is decreased to allow for increased infusion efficiency. Pressure pulses are applied to the product in the mixing tank which decreases the infusion time. Thus, thawed and infused fruit and vegetables are produced quickly and with minimal product degradation.

Abstract: The present invention relates to a method for producing whey proteins in nanoparticulated form and to the nanoparticulated whey proteins thus obtained. Specifically, the present invention pertains to the use of these nanoparticulated whey proteins as emulsifiers, fat substitute, micellar casein substitute, whitening, foaming, texturizing and/or filling agents.

Abstract: The water heating flow detection system for a beverage maker includes a heater control logic circuit that controls heating in response to temperature and flow conditions in the beverage maker. A heater control logic circuit receives a temperature detection signal and a flow detection signal, and generates a water heater control signal for controlling operation of one or more water heaters. A flow detection device may be connected to the hot water outlet conduit or the cold water inlet conduit, and may include a magnetic flow detection device. A faucet lever position detection device may also be used to indicate flow through a faucet outlet valve.

Abstract: A food processing vat is provided with a zoned heat transfer system that provides zoned temperature control to the vat. The zoned heat transfer system selectively transmits heat to or removes heat from different portions of a bottom wall and/or side wall(s) of the vat. A heat transfer fluid may be directed through the zoned heat transfer system along a flow path that is selected based on a target size and/or a target temperature of a batch of food product being processed in the vat.

Abstract: The disclosure relates to the use of electromagnetic field energy in methods and apparatus for treatment of plant products. The energy can be in the form of pulsed EMF or continuous EMF waves. The methods and apparatus are applicable, for example, in a variety of plant products including the treating of corn, soybeans, peas, wheat, wheat flour, and durum pasta and in a variety of industrial processes including wet and dry milling and refining operations. The methods and apparatus in particular embodiments relate to the drying of corn with potential for high energy efficiency while achieving advantageous, high quality dried corn, with a low to very low level of cracks.

Abstract: A steam crushed whole grain for reducing the wetting time necessary prior to use of a whole grain baking ingredient in a baking application. A whole grain kernel is formed into a whole grain flake with a plurality of exterior fractures. As the flake is formed, the flake is exposed to steam such that an interior starch portion of the flake is heated by penetration of the steam through the fractures. As the interior starch portion is heated, the flake is partially gelatinized within a range of about 15% to about 35%. The partially gelatinized grain is then milled and crushed for use as a baking ingredient. Prior to use, the partially gelatinized whole grain baking ingredient is wetted for a time less than 4 hours as is typically recommended for traditionally processed whole grains.

Abstract: A hydroalcoholic fat emulsion having at least 1% alcohol by volume and at least 1% fat by weight and an emulsifier is shown. The invention also relates to an emulsifier suitable for use in a hydroalcoholic fat emulsion, wherein the emulsion has at least 1% alcohol by volume and at least 1% fat by weight. The emulsifier is a glycoprotein which has at least one protein and at least one carbohydrate covalently bonded and the invention further relates to the use of the glycoprotein as an emulsifier in a hydroalcoholic fat emulsion.

Abstract: A nutrition-enriched rice manufacturing method includes a harvesting process of harvesting raw unhulled rice as a starting material from a paddy field, a nutrition enriching process of generating nutrition-enriched unhulled rice by heating the raw unhulled rice of which average moisture content is at a predetermined level of 20% by weight or more with a microwave heating device and heat-retaining the raw unhulled rice for a predetermined period of time with a heat retention device, and a drying, hulling and polishing process of drying nutrition-enriched unhulled rice so as to have an average moisture content suitable to a long-term storage, hulling to remove chaff, and polishing to remove embryo and bran layer so as to obtain nutrition-enriched polished rice which abundantly contains gamma aminobutyric acid in an endosperm part.

Abstract: Process for producing a soft cheese with a natural moldy rind, the starting material being a milk, this process comprising the steps of preparing a cheese slurry, inoculation with microorganisms, ripening, heat treatment by immersing in an atmosphere saturated with steam or in a water bath. This process makes it possible to obtain a cheese which may be packaged and preserved in the form of slices.

Abstract: A method of preparing rumen-protected carbohydrates for use in ruminant feeds by inducing the Maillard reaction between a reducing carbohydrate source and a protein source. Products made by the process and methods for maintaining or restoring blood glucose levels within the normal reference range for ruminants, especially during transition or under heat stress are also disclosed.

Abstract: The invention relates to a method for delivering a flavored and/or nutritionally enhanced non-carbonated beverage on premise. The method comprises a step of providing at least one packaged source of a liquid premix base comprising at least one microbiologically, physically, enzymatically and/or chemically sensitive beverage component which is not solely carbohydrate, a water activity lowering component. The liquid premix based is formulated with a water activity and/or solid content effective to render it shelf stable at room temperature. The method comprises a step of separately providing a plurality of flowable additive packaged sources adapted to tailor the flavor, aroma, body and/or nutritional value of the beverage. The method comprises a step in which liquid premix base is mixed to hot or cold non-carbonated water to provide a beverage base which is dispensed to the cup and wherein at least one additive is delivered and mixed with the beverage base into the cup.

Abstract: Stabilized whole grain corn products and a method and system of preventing rancidity in whole grain corn products are provided. Whole kernels of corn are fractured into a plurality of pieces and heat treated to inactivate rancidity causing enzymes to produce whole grain corn products of which more than about 40% by weight passes through a size 8 screen. The stabilized whole grain corn products can be milled to produce whole grain grits, meal and flour.

Abstract: The invention in particular relates to an oven (1) for baking food products (3). In order to improve automated heating procedures, the oven (1) comprises a camera (7) and a distance sensor (8), for example, which are used in concert to enable precise extraction of product-features that are relevant and used with automated heating procedures.

Abstract: A method for making an expandable half-product or pellet suitable for cooking by microwave oven (or other method such as frying) that results in a non-uniform, random design, while having a distinct pattern or style. The half product design is achieved by inducing stress cracks in the half product. The stress cracks are created by a controlled drying process whereby extruded half-products are first case hardened to create an outer skin that requires an internal build-up of pressure to penetrate. After creation of the outer skin, by drying in an oven or in ambient air, the half-product is heated to permit the vapor pressure of the moisture inside the half-product to break through the outer skin and escape. Such escape points induce stress cracks in random places in the half-product. The general pattern of the stress cracks can be varied by manipulation of the time-temperature profile of the case hardening and stress cracking steps.

Abstract: The present invention describes a method of enhancing clarity and/or stability properties of a protein-containing liquid or gel, comprising subjecting said liquid or gel to a pressure treatment of 100 Mpa or greater. Preferred proteins useful in the invention are whey protein isolates and whey protein concentrates. The methods of the invention may be used to improve the clarity and/or stability properties of fruit juices, vegetable juices, protein concentrates and protein syrups.

Abstract: An apparatus and method of flash freezing an energy beverage liquid into small beads and then packaging the beads for consumers is disclosed. The beads are stored in a conventional freezer, or colder, until desired and then reconstituted into a beverage base as needed. In particular, a warm or cold beverage may be easily and affordably created using the frozen beads.

Abstract: An improved protein beverage/drink composition, is disclosed and provides a relatively high protein content, ranging from about 0.01% by weight to about 15% by weight, while optionally employing a carbonation concentration between about 0.1 volumes of carbonation (per volume of liquid drink solution or liquid drink suspension) to about 6 volumes of carbonation which is used to provide taste and mouth feel for the drink and which is also used to inactivate pathogenic microbes. Preferably the protein is a protein, such preferably as whey protein, or others. The protein beverage may contain an additive which provides energy generation enhancement. High pressure processing may also be used to inactivate microbes. The high pressure processing may be carried out prior to or after carbonation, and prior to or after packaging.

Abstract: A food tray adapted to be removably located in a predetermined position in a compartment is provided having a tray body and a fixed movable stop member. The tray body includes a first end and a second end, a bottom and a sidewall structure defining a volume. The fixed movable stop member is located at one end of the tray body and is movable between a retracted position and an extended position. When the tray is inserted in the compartment in the predetermined position, the fixed movable stop member is in the extended position and restrains further insertion of the tray into the compartment. A method of making a food tray in accordance with the invention is provided. Also provided is a method of storing food within a food tray to be contained in a pass-through compartment.

Abstract: A method and apparatus for producing a non-newtonian fluid product including a non-newtonian fluid base product including at least one second phase is disclosed. A second phase dispersion apparatus is disclosed which receives the at least one second phase and the non-newtonian fluid base product and disperses the at least one second phase within the non-newtonian fluid base product to produce the non-newtonian fluid product.

Abstract: An improved carbonated protein beverage/drink composition which provides a relatively high protein content, ranging from about 2% by weight to about 15% by weight, while simultaneously employing a carbonation concentration between about 0.1 volumes of carbonation (per volume of liquid drink solution or liquid drink suspension) to about 4 volumes of carbonation. Preferably the protein is whey protein. The carbonated protein beverage may contain an additive which provides energy generation enhancement. The carbonated protein beverage is heat treated to inactivate microbes in the presence of the carbonation. Typically, the treatment for microbe inactivation is carried out in the individual package used for storage and handling of the carbonated protein drink.

Abstract: An apparatus and method of flash freezing a tea-based liquid into small beads and then packaging the beads for consumers is disclosed. The beads are stored in a conventional freezer until desired and then reconstituted into a tea beverage base as needed. In particular, a warm or cold tea-based beverage may be easily and affordably created using the frozen beads.

Abstract: A method for deodorizing collagen peptide by removing the caprylic odor of the peptide. A collagen peptide solution undergoes an initial preliminary heating and a second primary heating, after which the solution is depressurized and cooled. The resulting deodorized collagen can be used in foods, beverages, or other compositions.

Abstract: A method of sterilizing a liquid food product includes flowing a food product to be sterilized through an input channel. The method also includes flowing the liquid food product through a heating channel that is fluidly coupled to the input channel. Further, the method includes flowing the food product through an output channel fluidly coupled to the heating channel. The output channel is adjacent the input channel, and the output channel, the input channel, and the heating channel are all integrated portions of a heat exchanger. Further still, the method includes transferring heat between the output channel and the input channel.