Abstract: Packaging container, packaged food and packaged feed, with the packaging container being produced by: preparing a hole-sealing sheet by providing, on a back surface of a base material whose bending strength (S) represented by the following formula (A) is no less than 0.20 m3/N, a pressure sensitive adhesive layer whose vertical peeling strength at 40° C., with respect to a surface of the gas-impermeable container, is in the range of 0.3-2 N/cm; and sealing a vent hole in the gas-impermeable container by the hole-sealing sheet. Packaged food and feed are obtained by enclosing food and feed in the packaging container. S=L/W(m3/N)  (A) wherein L: Critical length measured by a Clark degree testing machine (m) W: Weight per 1 m2 of the sheet base material (N/m2).

Abstract: The invention relates to a process for producing a dehydrated food product from a wet plant material (MH), in particular in juice or purée form, by drying the said material in the form of a thin layer (CF) on a hot wall. This process is remarkable by the fact that a film consisting of vegetable oil (HV) is distributed on the said wall (1) before depositing thereon the thin film (CF) to be dried. It makes it possible to obtain a dry product, in particular in the form of smooth and bright flakes.

Abstract: Precipitation fractionation of an aqueous extract of soybeans by addition of an organic solvent such as ethanol or molecular weight fractionation of the extract by ultrafiltration or size exclusion chromatography is appropriately combined with activated carbon filtration, cation- or anion-exchange resin treatment or other adsorbent (e.g., polyamide or octadecylsilica) treatment to provide a nicotianamine product of desired purity. The product is added to food and drink to provide health foods.

Abstract: An improved, low-fat cereal product contains clusters of base cereal comprising crisp, friable cereal preferably principally or all crisp cereal comprised of crisp rice, flaked cereal and/or puffed cereal. The clusters are prepared by binding together a plurality of crisp cereal pieces by applying in sequence, liquid oil, dry binder mix and a liquid sugar mixture.

Abstract: A method for producing meal containing mannose, wherein powder particles containing cellulose and/or hemicellulose is mixed with the wet composition obtained by having a mannnan degrading enzyme function to Arecaceae plant-derived meals such as copra meal and/or palm kernel meal followed by the drying process. Production rate of mannose is increased by causing reaction under high level of water content, in addition to which drying efficiency is increased by mixing hygroscopic fiber materials to the wet composition, an enzymic reactant, and thus meal containing mannose can be produced with high efficiency and good economical performance.

Abstract: A method and formulation for stabilizing fruit concentrate powders, using stabilizing substrates such as magnesium salt, citric acid, and gum, in a vacuum drying system.

Abstract: This invention relates to non-brittle dried fruits and vegetables, especially non-brittle freeze-dried fruits and vegetables, and methods for preparing such fruits and vegetables. More specifically, this invention relates to non-brittle dried fruits and vegetables prepared by applying a surface coating of an aqueous solution of a polyhydric alcohol (preferably glycerol) prior to drying. Application of the aqueous solution of the polyhydric alcohol prior to drying appears to allow sufficient migration of polyhydric alcohol into the cellular structures, thereby plasticizing the cellular structures and minimizing damage to the cellular structures of the fruits and vegetables during and after drying and post-drying activities. The resulting plasticized product is rendered non-brittle as indicated by a drastic reduction of fines and/or broken pieces after drying and/or packaging, shipping, and storage as compared to conventionally dried fruits and vegetables.

Abstract: A method for isolating a mixture of anthocyanins, bioflavonoids and phenolics from an edible berry using adsorbent resins which are regenerable for reuse is described. The mixture with a consumable carrier is particularly useful in foods and as a dietary supplement or nutraceutical product.

Abstract: Echinacea dietary supplements are useful adjuvants for live anticoccidial vaccines. Feed supplementation with Echinacea preparations enhances the immune response to such vaccines. Echinacea purpurea in amounts of about 0.1% to 0.5% administered for about two weeks to day-old chicks has been found effective for providing significant weight gain compared to vaccination alone.

Abstract: Tomato raisins (dried grape tomatoes) and methods of producing raisin tomatoes are described. The method involves (a) removing the skin from a grape tomato to produce a skinless grape tomato; and (b) drying the skinless grape tomato to produce a tomato raisin. The dried, skinless grape tomato has from 8% to about 16% water content.

Abstract: A method is described for processing fruit or vegetables, e.g., cranberries, into two different juices. One of the two juices has a relatively high level of acids. The other of the two juices has a relatively low level of acids. The method of the invention entails providing three juice streams. The first juice stream is passed through a nanofiltration apparatus or some other apparatus that is capable of preferentially removing acidic compounds from the raw fruit or vegetable juice feedstock. This process creates two juice fractions: a juice fraction that is relatively enriched in acids and a juice fraction that is relatively reduced in acids. The second juice stream is combined with the juice fraction that is relatively enriched in acids to create a juice that has a relatively high level of acids. The third juice stream is combined with the juice fraction that is relatively reduced in acids to create a juice that has a relatively low level of acids.

Abstract: The present invention relates to a method for sautéing vegetables, wherein the method includes contacting the vegetables with a sautéing agent, followed by contact with heated air. The present invention also relates to the resultant sautéed vegetable product.

Abstract: A sweet jellied paste which is produced without sugar, using materials which have medicinal properties. Dried fruits 1 are immersed in water to thereby obtain restored fruits and immersion water 2, which are then kneaded together with agar liquor 3 through several kneading processes including a first kneading process 4 and a second kneading process 5. Thus, respective materials are well mixed and harmonized, thereby obtaining healthy sweet jellied paste with an enhanced flavor.

Abstract: A canola line has been stabilized to produce seeds having an &agr;-linolenic acid content of less than that of generic canola oil, more preferably less than or equal to about 7% &agr;-linolenic acid relative to total fatty acid content of said seed and a total glucosinolate content of less than 18 &mgr;mol/g of defatted meal, more preferably less than or equal to about 15 &mgr;mol/g of defatted meal. This canola line has reduced sulfur content of less than or equal to 3.0 ppm, improved sensory characteristics and increased oxidative stability.

Abstract: A dietary fiber product having a water absorption capacity of 8 to 15 times its weight and process for producing the same. The process includes the steps of selecting carrot material as the source for the fiber product (21), leaching a puree of the carrot material with an aqueous solution to remove the sugars from the carrot material (26), sizing the particles in the carrot material (34), bleaching the sized carrot material (41), reducing the moisture content of the bleached carrot material (46), flash drying the carrot material (43) and milling the dried carrot material to produce the dietary fiber product (49). A product produced by the process and apparatus for performing the process are disclosed, as are food products made from the carrot-based dietary fiber.

Abstract: The invention relates to intermediate-moisture formed food products made from a mixture of partially dehydrated fruit or vegetable pieces and a gelled matrix such that the water activity in the matrix is substantially equivalent to the water activity of the fruit or vegetable pieces in the mixture. The product may be made from one type of fruit or vegetable alone, a mixture of different fruits, a mixture of different vegetables, or a mixture of various fruit and vegetable pieces.

Abstract: Tomato raisins (dried grape tomatoes) and methods of producing raisin tomatoes are described. The method involves (a) removing the skin from a grape tomato to produce a skinless grape tomato; and (b) drying the skinless grape tomato to produce a tomato raisin. The dried, skinless grape tomato has from 8% to about 16 % water content.

Abstract: Disclosed are a method for culturing mushroom mycelia using grains, a culture product, and use of the culture product. Edible or medicinal mushroom mycelia are inoculated and cultured in solid media made of grains. Induction of the cultured mushroom mycelia to undergo autolysis produces autolysates rich in antitumorigenic and other medicinally useful materials. The squeezing of the autolysates produces a liquid filtrate, leaving a paste. The filtrate is concentrated for use in foods or medicines. The paste is processed into a nutrient-rich gruel or other foods.

Abstract: A candy product intended to be extruded in a ribbon/belt format and capable of being extruded and rolled upon itself to create a candy roll product eliminating the need of an underlying support material, and of the type generally including as ingredients, sweetening agents, flavoring agents, binders, water, stabilizers, acidulants, fruit flavorants, and coloring agents, the improvement comprising the addition of between 0.25% and 5% by weight of gelatin thereby to provide an extrudable candy.

Abstract: The present invention discloses: (i) a non-pathogenic probiotic microorganism and its probiotic/therapeutic uses; (ii) a formulation comprising an aqueous solution of a volatile fraction (VF) prepared from the extract of at least one plant derived material and its therapeutic uses; (iii) a process of manufacturing the formulation from the plant derived material; (iv) a probiotic composition comprising the non-pathogenic probiotic microorganism of the invention and/or other probiotic microorganism(s) and the formulation of the invention, and its probiotic/therapeutic uses; (v) a composition for industrial applications comprising the formulation of the invention and microorganism(s) of industrial applicability; and (vi) industrial processes and apparatuses in which the latter composition is used.

Abstract: A dietary fiber product having a water absorption capacity of 8 to 15 times its weight and process for producing the same. The process includes the steps of selecting carrot material as the source for the fiber product (21), leaching a puree of the carrot material with an aqueous solution to remove the sugars from the carrot material (26), sizing the particles in the carrot material (34), bleaching the sized carrot material (41), reducing the moisture content of the bleached carrot material (46), flash drying the carrot material (43) and milling the dried carrot material to produce the dietary fiber product (49). A product produced by the process and apparatus for performing the process are disclosed, as are food products made from the carrot-based dietary fiber.

Abstract: The method for making high solids containing vegetables comprises immersing vegetables in a liquid of predetermined Brix until the vegetables reach a level of about 28 Brix to about 40 Brix where the liquid contains corn syrup, glycerin, and salts, removing the vegetables from the immersion, optionally spraying with vegetable oil prior to drying, and drying the vegetables.

Abstract: An ingestible capsule consisting of dried prune powder for relieving constipation. The prune powder is prepared basically by pulverizing prunes until a low moisture prune powder results. The powder is then encapsulated and bottled. The user may take anywhere from 3 to 9 capsules daily where each capsule consists of approximately 750 milligrams of prune powder.

Abstract: The invention relates to the use of flavonoids as flavoring substances and/or as salt substitutes. A mixture of several flavonoids such as from onion, apple and tea are mixed to form a composition. The flavonoid preparation may be used as a general flavouring substance and as a salt substitute in home cooking as well as in food industry.

Abstract: The present invention relates to the healthy supplementary foods and the technology for making them by enabling the efficient collection of young leaves of rice plant rich in nutrition and processing without losing nutrition characteristic of young leaves of rice plant. Collection of young leaves of rice plant consists in cutting young leaves 2 of the upper side only while leaving the below part of the rice plant when rice plant has grown so old as to be in ears or just before this, allowing for cutting the remaining young leaves after they have grown again after passing a certain period of time. This step will be repeated several times. The young leaves 2 cut out will be pre-processed appropriately like cleaning before they are far infrared dried to contain a given volume of water, thus refraining, for instance, the destruction of the useful compounds- in the young leaves 2 of rice plant.

Abstract: Method and apparatus for infusing fruits (which may include vegetables) with sugar. The apparatus includes a series of interconnected tanks (10, 12, 14, and 16). A stratified column of infusing liquor is caused to flow from a tank (50) via variable output pump (52) through fruit which is placed within the tanks to cause the fruit to become saturated with sugar. In addition, at start-up, frozen fruit is placed in a warming liquid in the tanks prior to infusing, and the infusing liquor will drive the warming liquid in front of it. Fruit juice is removed from the downstream portion of the infusing liquid.

Abstract: The resistance to caking of normally hygroscopic materials, such as spray-dried hydrolyzed vegetable protein, upon exposure to high humidity conditions may be improved by increasing the average minimum dimension of the hygroscopic material and a carrier material to 125 to 2,000 microns.

Abstract: This invention provides methods of infusing compositions including phytochemicals, nutraceuticals such as vitamins, herbal extracts, and medicinals into food products, including, e.g., juices, fruits, vegetables, and meats, etc. The resulting infused food products are consumable products which are helpful in alleviating dietary insufficiency and/or to prevent or treat diseases such as cancer, heart disease, Alzheimer's disease, etc.

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 method and apparatus for hygienically preparing dried peppers by continuously sterilizing and drying fresh peppers are provided. The method includes: screening fresh peppers, removing the stems of the peppers, and aging the peppers; washing the peppers to remove foreign materials and pesticide residue from the surfaces of the peppers; optionally sterilizing the surfaces of the washed peppers using a chemical sterilant solution; cutting and separating seeds from the washed or sterilized peppers; sterilizing the cut peppers using a chemical sterilant solution and/or high-temperature and high-pressure steam; drying the sterilized peppers by hot air or freeze-drying; and grinding the dried peppers into a product. The preparation method includes repeated sterilization and drying processes so that a sanitary problem common to dried peppers can be solved.

Abstract: A method for imparting a fried onion aroma and/or odor to a foodstuff, wherein cis/trans-3,4-dimethyl-2-mercapto-2,3-dihydrothiophene (DMMT) is added to said foodstuff, with the proviso that this is not achieved by adding species of plants or (processed) parts thereof belonging to the genus of Allium.

Abstract: Premium quality intermediate moisture vegetables and methods for preparing such vegetables are provided. The premium quality intermediate moisture vegetables are prepared by (a) infusing vegetables with an antimicrobial infusion cocktail at a temperature of greater than about 50° F. for about 15 to about 180 minutes, wherein the antimicrobial infusion cocktail comprises an aqueous solution of (1) a water-soluble, predominantly lower molecular weight, low sweetness carbohydrate, (2) a polyhydric alcohol, (3) salt, (4) a non-inorganic sweetness depressant agent, and (5) nisin-containing whey derived from a nisin-producing culture; (b) collecting the vegetables and removing excess antimicrobial infusion cocktail; (c) drying the collected vegetables to a water activity of about 0.5 to about 0.9 to form the intermediate moisture vegetables; and (d) packaging the intermediate moisture vegetables. After drying to a water activity of about 0.5 to about 0.

Abstract: This invention relates to powder products of ginkgo leaves and its manufacturing processes, which includes crushing ginkgo leaves capable of maintaining various effects like healing intestinal disorder, which are typical of fibrous material, including fiber or food fiber in good quantity and exhibiting good effects of improvement of bloodstream by flavonol compounds without decreasing the compounds contained in the ginkgo leaves, by the steps of drying ginkgo leaves which have been washed and sliced, and of obtaining a specific form of crushed leaves of ginkgo after drying.

Abstract: Nutrient rich, low fat, high fiber, carrot product containing 20-50% by weight of fiber of which 15-40% by weight is insoluble and 5-10% by weight is soluble, 0.1-1.0% by weight of fat, 10-55% by weight of carbohydrates, 0.02-1% by weight of carotenoids and vitamins and 5-10% by weight of minerals and trace elements. A process for the preparation of the carrot product requires the step of stabilizing carrot juice with carbohydrate in amounts ranging from 1-10% by weight of the juice. A formulation of the carrot product mixed with excipients.

Abstract: The invention relates to a process for producing a dehydrated food product from a wet plant material (MH), in particular in juice or purée form, by drying the said material in the form of a thin layer (CF) on a hot wall.

Abstract: A method of conditioning fruits for subsequent drying for the production of an instant product, with a conditioning solution system used in the method comprising multiple conditioning agents which are permissible under the laws relating to food and drugs, the fruits, as whole and cut fruits in a fresh or frozen condition, being subjected in one or more sequential process steps to a conditioning with calcium ions, pectin esterase, and an oil-in-water emulsion to which an emulsifier in a proportion of more than 1% by weight is added.

Abstract: The present invention relates to a method for preparation of a powder with no unpleasant odor at a higher &bgr;-glucans content and a larger bulk density but with a smaller bacterial number, from the fruit body of Maitake or Yamabushitake, comprising immersing the fruit body of Maitake or Yamabushitake in a heated aqueous acid solution followed by drying and grinding. The aqueous acid solution includes aqueous solutions of inorganic acids such as hydrochloric acid, sulfuric acid, and phosphoric acid and edible organic acids such as acetic acid, citric acid, malic acid, tartaric acid and succinic acid. Acetic acid or citric acid is preferable in terms of cost and effect.

Abstract: The present invention relates to a process for the preparation of vegetable or fruit pieces, in particular to a process for preparing vegetable or fruit pieces which are more firm or which show reduced attrition/disintegration when subjected to shear, and which process does not require the addition of divalent cations such as calcium.

Abstract: Dried products of external-starch-containing fruit or vegetable concentrates are prepared wherein the products can be reconstituted with hot or cold aqueous liquids to form fruit pulps or vegetable pulps. The dried products are made by roller drying of external-starch-containing fruit and/or vegetable concentrates and comminuting to make flakes. The flakes are agglomerated with fruit concentrates or vegetable concentrates to make an agglomerate. The agglomerate is steamed and simultaneously heat treated or, alternatively, gently dried and then heat treated, to the desired final water content.

Abstract: The invention relates to a method and an apparatus for drying or heat-treating substances or products at a pressure other than atmospheric pressure. The invention relates furthermore to banana chips dried by means of this method and banana powder produced therefrom. For drying or heat-treating, the products to be treated are loaded in transport receptacles which are subsequently charged via charging lock chambers into a treatment chamber and discharged therefrom via discharging lock chambers. For drying or heat treating, at least one microwave source is provided in the treatment chamber. After heat-treating or drying, a resting period may be scheduled. More particularly for this purpose, a vertically-oriented conveying system is provided in the treatment chamber when a longish resting period is involved. The transport receptacle is configured dished and my comprise nets on which the products are applied. The method is employed preferably for drying or heat-treating basic food material, e.g.

Abstract: A sweet jellied paste which is produced without sugar, using materials which have medicinal properties. Dried fruits 1 are immersed in water to thereby obtain restored fruits and immersion water 2, which are then kneaded together with agar liquor 3 through several kneading processes including a first kneading process 4 and a second kneading process 5. Thus, respective materials are well mixed and harmonized, thereby obtaining healthy sweet jellied paste with an enhanced flavor.

Abstract: The invention relates to a process for preparing a thickening agent in dry form suitable for application in foodstuffs. Also, the invention relates to the thickening agent itself and the use of such thickening agent for thickening foodstuffs, in particular thickening liquid, pourable, spoonable, or squeezable foodstuffs. The thickening agent can be prepared by a process which involves subjecting fruit or vegetables to a homogenisation treatment and drying the obtained homogenate to obtain a particulate product.

Abstract: The invention is a method for producing pelletized whole fuzzy cottonseed. The method comprises selectively delivering a measured amount of linted cottonseed to a screw extruder. The screw extruder having a bore and screw that decreases in diameter from one distal end to the other. Thereby, the linted cottonseed is subjected to predetermined increases in pressure and ground to a pasty oatmeal-like consistency before being extruded at the output end to a delivery system feeding the pellet forming mechanism having as its output pelletized linted cottonseed.

Abstract: A low density fructan having a loose density equal or less than 0.35 g/ml to a composition which comprises intimately associated with the fructan one or more of maltodextrins, polydextrose, sucrose, polyols and high intensity sweeteners. Also provided is a method for preparing the fructan and the composition, and a composition which presents instant dispersion properties in aqueous medium.

Abstract: Fat based flakes with improved product performance and which flakes are easier to make than known flakes have the composition: 0 to 2 wt % moisture 25 to 90 wt % of a bakery compatible fat, which fat displays a (Crystal-5 value of at least 40% and a ratio of (Crystal-5: N20) of at least 0.55 0 to 80 wt % of a sugar 0 to 70 wt % of a filler while the flakes have a size of 0.05 mm to 2.5 cm.

Abstract: Edible fat based flakes containing a flavouring system and displaying an excellent oral and textural properties comprise: i) 0 to 2% moisture ii) 25 to 90 wt % of a fat with a Stevens hardness at 25° C. of more than 65 g iii) 0 to 15% of a flavouring system iv) 0 to 40% of sugar v) 0 to 60 wt % of a filler vi) 0 to 60% of a health component while the total of components iii) to vi) is more than 8 wt % and which flakes have a size of 0.05 mm to 2.5 cm.

Abstract: A semifluid, binding foodstuff composition which can be used as an aid in making food products such as sauces. The composition is an oil-in-water emulsion of a food grade oil, water, ungelatinized starch and a finely divided vegetable powder or fruit powder containing cell wall and/or fiber. The composition is used to thicken food products and contributes seasoning, coloring or both seasoning and coloring to food products, particularly sauces.

Abstract: There is provided a vegetable salt preparation method which can obtain vegetable salt having a low salinity, a high mineral content and very little heavy metals harmful to the human body. To obtain the vegetable salt, a halophilious plant is gathered and impurities are removed therefrom. Thereafter, it is cleaned and chopped or crushed, and then hydrothermal extraction is performed to obtain an extract. This extract is dried and sequentially passes through the first ashing at 150-250° C. for thirty minutes, the second ashing at 500° C. for two hours or longer and the third ashing at 700° C. for longer than two hours, and then pulverized, to thereby obtain the vegetable salt having uniform granules.

Abstract: A process is provided for the production of a pressed mustard cake from mustard seed, as well as mustard powder yielded from the milling of the mustard cake of the process. Employing strict temperature controls at key points in the process, this process yields a mustard cake and mustard powder of increased pungency, good flavor, enhanced protein content and enhanced preservability by limiting the degradation of key components in the mustard seed by excessive temperatures in the process.

Abstract: A dried fruit or vegetable has a water content in the range 4% to 7%, and has a water activity of 0.4. Substantially all of the cells of the dried product are undamaged. An air drying process is gentle and contains four phases, during which the temperature of the drying air is maintained at 60° C. In a first phase the relative humidity of the drying air is allowed to rise to between 50% and 55%, and is maintained substantially constant at this value during a second phase by maintaining exchange of the drying air with fresh air substantially constant. In a third phase of the process, the relative humidity of the drying medium is permitted to decrease relatively rapidly until the fourth phase commences, at which stage the relative humidity is permitted to asymptotically approach a predetermined relative humidity value.