Abstract: Disclosed are methods for stabilizing an oxygen dependent or oxygen-labile pigment from discoloration, and for maintaining the freshness and preventing discoloration of a foodstuff comprising the oxygen-labile pigment. In some embodiments, the method comprises (1) reducing the oxygen concentration in the atmosphere of a sealed container comprising the pigment to a level such that the oxygen will not discolor the pigment when CO2 is introduced into the container, and (2) introducing CO2 into the sealed container while retaining or further reducing the oxygen concentration in the atmosphere of the sealed container. Systems useful in the methods disclosed herein.

Abstract: Aqueous cellulose ether blend with improved thermal gel strength are formed by combining nanocrystalline cellulose with thermal gelling cellulose ethers. This blend can be used as a binder in a variety of different applications, such as food products and ceramic green bodies. It can also be used to form capsule shells for pharmaceuticals.

Abstract: A pet food with superior preference qualities for a pet, while including dietary fiber such as pulp. The pet food includes dietary fiber, in which the pet food contains lignin in an amount of no less than 0.5% by mass and no greater than 2.2% by mass. The pet food preferably contains the dietary fiber in an amount of no less than 10% by mass and no greater than 20% by mass. A fiber source material for pet food preferably includes lignin in an amount of no less than 5% by mass and no greater than 25% by mass. The pet food is preferably used as a cat food.

Abstract: A fish paste product imparted with firmness and flexibility can be obtained using transglutaminase, an alkali material, and an ascorbic acid compound.

Abstract: The systems and methods described herein relate generally to food processing, and more specifically to commercial processes for preparing foods. A homogeneous liquid seasoning salt composition described herein comprises a diluent, either or both water and oil, salt in concentration range of 1.5%-25% wt, at least one binder, seasoning, and flavoring collectively in concentration range of 1.5%-40% wt, the composition of which is useful as a low cost flavoring for food products while simultaneously providing and/or enhancing juiciness for comestibles. The process for seasoning and preparing of foods described herein comprises the steps of providing a food product seasoned with a liquid seasoning composition, providing a food conveyor to convey the food product through the various steps of the process wherein the food product is seasoned with a liquid salt blend, cooking the food product; and chilling the food product.

Abstract: A retort sterilization device includes a water steam generation device for generating water steam and a heating pot, connected to the water steam generation device, for accommodating retort food. The water steam generation device includes a heat exchanger for performing heat exchange between liquid flowing in a liquid path and heating vapor flowing in the vapor path. A top end of the liquid path of the heat exchanger is connected via a water steam supply pipe to a water steam ejection section located in an internal area of the heating pot. The heat exchanger is connected to a liquid container. A bottom end of the liquid path of the heat exchanger is connected to the liquid container via a communicating tube. The liquid container is coupled to the heating pot.

Abstract: A method for preparing a crunchy snack-type meat food product, the method includes the steps of cutting pieces of muscle into meat strips, cutting in the direction of the muscle fibers of the muscle pieces; pressing the meat strips together in parallel into a mold; freezing the meat strips in the mold to form a frozen block of meat strips; removing the frozen block of meat strips from the mold; slicing the frozen block transversely to the muscle fibers, thereby obtaining sheets or slices of meat; and dehydrating and cooking same.

Abstract: An animal feed mixture containing DL-methionyl-DL-methionine and salts thereof for animals kept in aquacultures is provided. Methods for preparing DL-methionyl-DL-methionine of formula (I) and methods to fractionate the diasteriomeric forms obtained are also provided.

Abstract: The present invention discloses a supercooling promoting agent comprising a tannin for producing practical water which does not freeze. As the tannin, a hydrolyzable tannin such as 2,3,6-tri-O-galloyl-?,?-D-hamamelose, 1,2,6-tri-O-galloyl-?-D-glucose, and a vitrification liquid, each of which contains the supercooling promoting agent are useful as a solution or the like for storing a biological material at low temperature.

Abstract: The invention relates to the preparation of oyster flesh extracts. Raw oyster flesh is placed in an extractor with a solution stored in it. The extractor is closed up tight and pressurized to 1 atm to extract oyster flesh extracts from the raw oyster flesh, and they are fed into the solution in the extractor. An extraction solution with the oyster flesh extracts is fed in concentrated solution to precipitate out the oyster flesh extracts. The precipitates are dried into dry oyster flesh extracts. The extractor is then closed up tight and pressurized to 0.1 atm to 0.2 atm to extract a second portion oyster flesh extracts from the raw oyster flesh, and they are fed into the solution in the extractor. The precipitates are dried into dry oyster flesh extracts.

Abstract: An enzyme treatment solution of the present invention is adapted to be used in a softening method for softening an animal-based food material composed of meat or fish and shellfish by subjecting it to an enzyme treatment using the enzyme treatment solution. pH of the enzyme treatment solution is 8.0 or higher but lower than 10.5, and a salimeter measurement value obtained by measuring an electrolyte concentration of the enzyme treatment solution using a salimeter as a salt concentration is 0.7% or more but less than 3.0%. This makes it possible to reliably soften the animal-based food material while maintaining mouthfeel and flavor thereof, thereby obtaining a softened animal-based food material having smooth mouthfeel.

Abstract: The present invention relates to a Carnallite salt preparation useful in edible products, such as a food, beverage, dietary supplement, oral care, nutraceutical pet food, animal feed, pharmaceutical and other edible products. The Carnallite salt preparation of the invention is without high levels of sodium chloride and notably low in bromide. The Carnallite salt preparation may be a food grade product with dietary acceptable bromide levels. The present invention further relates to edible products comprising the Carnallite salt preparation, such as reduced sodium food products.

Abstract: A method of frying a shrimp to maintain an original shape includes a first process of forming a plurality of slits in a lower portion of the body part of the shrimp close to a tail part thereof; a second process of removing a back shell of the body; a third process of coating the head part, the body part, plurality of leg parts, and the tail part of the shrimp from which the back shell thereof has been removed, with a powder form of primary batter; a fourth process of coating the shrimp coated with the powder form of primary batter, with a liquid type of secondary batter; and a process operation of introducing the shrimp into a fry container from an end portion of the head part by acute angle when the shrimp coated with the liquid type of secondary batter is put into the fry container.

Abstract: The present invention relates in particular to a raw material for producing minced meat, to a method for producing food items therefrom, to the food items thus obtained and to the use thereof.

Abstract: A method for producing a fish-slice-like paste product according to the present invention comprises: a step of combining and mixing at least 0.01 percent by weight up to but not including 0.05 percent by weight of a protein cross-linking enzyme with ground fish meat to prepare a first ground-fish-meat material paste; a step of combining and mixing at least 0.05 percent by weight up to but not including 1.0 percent by weight of the protein cross-linking enzyme with ground fish meat to prepare a second ground-fish-meat material paste; a step of laminating a first paste consisting of the first ground-fish-meat material paste, and a second paste consisting of the second ground-fish-meat material paste, to make a laminated material; and a step of heating the laminated material.

Abstract: The invention pertains to process for manufacturing whey protein concentrate (WPC) from whey, said process involving (a) providing acidified whey; (b) increasing the pH of said acidified whey using one or more carbonate salt(s), preceded and/or followed by ultrafiltration, and (c) subjecting the ultrafiltered carbonate-containing whey to spray drying. A WPC is provided having improved functional properties, particularly increased gel strength and reduced salt sensitivity (i.e. meaning that the functional properties of the WPC are affected by salt to a lesser extent).

Abstract: Aquaculture feed compositions having a ratio of concentration of omega-3 polyunsaturated fatty acids of eicosapentaenoic acid [“EPA”; cis-5,8,11,14,17-eicosapentaenoic acid; 20:5] to concentration of docosahexaenoic acid [“DHA”; cis-4,7,10,13,16,19-docosahexaenoic acid; 22:6] greater than 2:1 based on the individual concentrations of EPA and DHA in the aquaculture feed composition, and having a biomass source of carotenoid(s), are disclosed. Furthermore, such aquaculture feed compositions may have a concentration of the sum of EPA and DHA that is at least about 0.8%, measured as a weight percent of the aquaculture feed composition.

Abstract: Aquaculture meat products having a ratio of omega-3 polyunsaturated fatty acids of eicosapentaenoic acid [“EPA”; cis-5, 8, 11, 14, 17-eicosapentaenoic acid; 20:5], to docosahexaenoic acid [“DHA”; cis-4, 7, 10, 13, 16, 19-docosahexaenoic acid; 22:6], equal to or greater than 1.4:1 based on the individual concentrations of each as a percent of the total fatty acids in the aquaculture meat product are disclosed. Furthermore, such aquaculture meat products may have a concentration of the sum of EPA and DHA that is at least about 0.5%, measured as a weight percent of the aquaculture meat product.

Abstract: With a conventional method of causing impregnation of a liquid seasoning into food, it takes many hours for the liquid seasoning to substantially make permeation. Occasionally, impregnation was not at all attained. Such proposals have been made that food soaked in a liquid seasoning is pressurized, or that water content of food is dehydrated. An apparatus and a facility for carrying out processing to food need to be larger in size, thereby taking cost and being not suitable for mass production. Also, uniform permeation of the liquid seasoning in a short time was not achieved. The present invention provides a liquid seasoning used for seasoning food subjected to processing with a micro-nano bubble generating device, thereby enabling the liquid seasoning to have impregnation to food in a short time, particularly, facilitating impregnation of good flavor and taste compositions other than salt.

Abstract: Frozen rolled foods, such as a sushi roll, that can be frozen in a favorable state and taste good after thawing may be prepared by: cooking and seasoning one or more food items such as rolled egg, freeze-dried bean curd, shiitake mushroom, minced and steamed fish meat, and dried gourd shavings; aligning the food, to form a core; freezing the core using a cryogen, to form a frozen core; spreading a thin sheet of sushimeshi over a support such as a bamboo mat or a wrapping film; overlaying a dried laver sheet on the sushimeshi; placing the frozen core on the dried laver sheet while in the frozen state; wrapping the sushimeshi and the dried laver sheet around the core held at the center to form a sushi roll; and rapidly freezing the sushi roll at ?50° C. or less to obtain a frozen sushi roll.

Abstract: Fish dehydration apparatuses, methods, and products thereof are disclosed. A fish dehydration apparatus may include an oven body, a fish suspension system, a heat source, a blower fan, and an air circulation duct. The fish suspension system may be configured to suspend fish in a substantially vertical position so that oil and other unwanted liquids may naturally drip from the fish during the dehydration process. The fish oil may be collected using a drainage system and moisture may be extracted from the internal environment using a demoisturizer. An oven controller may also be used to monitor the dehydration environment and control the heat source and blower fan during the dehydration process.

Abstract: The present invention is generally directed to a method for producing a frozen fish product from a whole fish fillet. The frozen fish product has many of the characteristics of a loin portion, including enhanced resistivity to partial thawing during the application of heat. The invention relates to a method for processing a fish and a comestible fish product produced thereby, wherein the method includes the steps of folding a whole fish fillet approximately in half and freezing the folded fish fillet, prior to subsequent external surface processing.

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: A process for cooking a food in oil and/or fat is provided. A dry pea protein mixture or an aqueous pea protein is added to a food prior to cooking. The amount of oil and/or fat absorbed by the food during cooking is substantially reduced.

Abstract: The purpose of the present technology is to provide a frozen minced fish meat of high quality while effectively using a natural resource. During production of minced fish meat, after removal of the head, guts, and kidney tissue (kidneys), meat is harvested to produce a minced fish meat characterized in that gelation strength is not lowered. Specifically, this production method includes as essential steps a step of washing the fish body; a step of removing the head, guts, and kidney tissue; a washing step; and a meat harvesting step. Protease specific activity of the minced fish meat, as measured by the peptide quantitative analysis method using phenol test solution, is less than or equal to 0.001.

Abstract: The invention relates to systems and methods for regulating algal biomass in offshore waters near an oil and gas production platform. The systems of the invention encompasses a plurality of modules for managing nutrients, algae, and aquaculture, including enclosures for containing aquatic organisms, and various operating subsystems that are operably associated with surface and underwater structures of the platform. In one embodiment of the invention, aquatic organisms are cultured in eutrophic water to feed on algae, thereby reducing the algal biomass. In other embodiments, the diversity of algae in an algal bloom is modified and the productivity of oligotrophic water is increased.

Abstract: This invention describes a collagen fiber reconstituted rawhide useful in the production of pet chews, and a method for making the same. Beginning materials include animal skins with hair, depilated limed splits and leftovers from the manufacture of rawhide pet chews. The materials are pretreated, ground, subjected to acid treatment to swell and separate the collagen fibers that comprise the animal hide, further ground into pulp, vacuum filtered, mixed with a dehydration agent that chemically shrinks the expanded fibers, drained, formed and dried into sheet and finally exposed to a cross-linking agent to increase the adhesive strength of the end product. Edible materials, including meats, may be added to the solution prior to draining, to enhance the nutritional value and palatability of the final product, and the reconstituted rawhide sheets may be bleached for appearance.

Abstract: Shown is a method for manufacturing an instant-type soybean paste blend made with sea urchin eggs, having grinding lyophilized sea urchin eggs; blending 100 parts by weight of an aged soybean paste, with 16 to 30 parts by weight of the ground sea urchin eggs; lyophilizing the soybean paste blend with sea urchin eggs for 15 to 20 hours to a water content of 5 to 10%; and packing the lyophilized soybean paste blend made with sea urchin eggs. Packed in a unit dose suitable for one meal, the soybean paste blend can be readily used in the precise amount necessary for cooking. Blended with sea urchin eggs, the soybean paste is rich in various nutrients. Foods cooked with the soybean paste blend are imparted with the flavor of sea urchin eggs and the nutrients of the soybean paste as well as those of the sea urchin eggs.

Abstract: A formed lump of shellfish meat is manufactured by placing cooked shellfish meat into a mold, placing raw shellfish meat into a mold, compressing the shellfish meat, and cooking the compressed shellfish meat to make a formed lump of shellfish meat. The shellfish meat may be crab, scallops, shrimp, or lobster.

Abstract: A method for processing ovulated eggs of an aquatic animal into delicacy foods. Ovulated eggs are harvested without harmful intervention of the aquatic animal. The harvested ovulated eggs are exogenously treated in an aqueous solution by adding at least one signal transduction molecule. Accordingly the membrane of the egg is physiologically stabilized by ovoperoxidase activation. The signal transduction molecule is naturally occurring in the egg cell. The eggs are then preserved.

Abstract: Methods and systems for separating muscle tissue from connective tissue are provided, in which animal tissue containing both muscle tissue and connective tissue is subjected to stress, and muscle proteins are separated from the connective tissue. Slurries of separated myofibrillar protein are also provided.

Abstract: A method of treating food capable of easily softening or pulverizing food in a short time without losing nutrients is provided. A shock wave (SW) generated in a shock wave source is applied to food such as an apple or tea leaves to soften or pulverize the food. A large mechanical load is not necessary, so the food is easily softened or pulverized. Moreover, it is not necessary to heat the food, so the food is softened or pulverized in a short time without losing nutrients in the food due to heat during heating.

Abstract: An enzyme based nondestructive sensor for the qualitative detection of spoilage in seafood is provided wherein the sensor does not alter the physical composition of the seafood specimen. The sensor comprises a sampling matrix, at least three or more enzymes in contact with the sampling matrix, and at least one indicator compound in contact with the sampling matrix. The enzymes are capable of interacting with four target chemicals comprising putrescine, cadaverine, histamine and tyramine, which are located on the surface of the seafood specimen. The indicator compound is capable of changing the color of the sampling matrix thereby indicating a qualitative visually detectable color change. A method for the nondestructive detection of the quality of a seafood specimen at any given time and for determining the remaining usable shelf life of the seafood specimen is disclosed.

Abstract: The present invention relates to a process for removing fluorine from krill material by subjecting the krill to disintegration and to an enzymatic hydrolysis process prior to or simultaneously with a removal of the exoskeleton particles producing a fluorine-reduced product. The process of the invention can process krill material with a high polar lipid content for producing superior quality, low fluorine, products suitable for the food and feed as well as the pharmaceutical, nutraceutical and cosmetic industry.

Abstract: A low-cholesterol whole shrimp a method of obtaining same includes providing a plurality of peeled and deheaded shrimps processed from original frozen storage. The shrimp is subjected to a freeze drying process to realize dehydrated shrimp that avoids denaturation thereof and with a humidity content of approximately 1 to 10%. Cholesterol is then extracted from the dehydrated shrimp via a stream of a supercritical solvent selective to lipids. The whole shrimp is rehydrated in a vacuum chamber with water, in preparation for cooking with steam.

Abstract: A packed frozen sushi product comprising a vacuumed, frozen and hermetically sealed flexible plastic bag, an open-topped plastic box placed in the bag, a laminated metal foil placed on the bottom of said box, and a frozen sushi product contained in the box with a surface or surfaces of its sushi material or materials on the laminated metal foil; the plastic bag, the box, the laminated metal foil and the frozen sushi product being frozen together in a unified form, the packed frozen sushi product thereby being adapted for microwave cooking. Water vapor emanating from the sushi product in thawing is allowed to flow through a space formed around the sushi material to heat a shaped rice section and the sushi material or materials, thereby diminishing unevenness in temperature distribution after thawing. By virtue thereof, a packed frozen sushi product suitable for mass production is provided.

Abstract: A packed frozen sushi product comprising a vacuumed, frozen and hermetically sealed flexible plastic bag; an open-topped plastic box placed in the bag; and a frozen sushi product contained in the box; in the plastic bag, the box and the frozen sushi product being frozen together in a unified form, the packed frozen sushi product thereby being adapted for microwave cooking. Water vapor emanating from the sushi product in thawing is allowed to flow through a space formed around the sushi material to heat a shaped rice section and a material or materials, thereby diminishing unevenness in temperature distribution after thawing. By virtue thereof, a packed frozen sushi product suitable for mass production is provided.

Abstract: Novel utilization of sucralose which is a high intense sweetener. Compositions containing sucralose including: sweetening compositions having excellent sweetness qualities based on the characteristics of sucralose; foods with a masked unpleasant smell and unpleasant taste; performance food compositions (viscous food compositions, gel food compositions, emulsified food compositions); foods with improved flavors; preservatives and foods with improved quality of taste; and flavor compositions with improved flavors. Novel utilization of sucralose as a sweetener improver, a masking agent for unpleasant smell/unpleasant taste, a flavor improver, a function improver (viscosity, gelling properties, emulsification properties), a taste characteristic improver, and a flavor improver/enhancer.

Abstract: A method for manufacturing formed lumps of shellfish meat may include providing cooked shellfish meat and raw shellfish meat. The cooked and raw shellfish meat may be combined together to create a mixture of the cooked shellfish meat and raw shellfish meat. The mixture of raw and cooked shellfish meat may be shaped to a desired shape and cooked. After cooking, the shaped mixture may be separated into a plurality of formed lumps of shellfish meat. The shellfish meat, may include, but is not limited to, crab, scallops, shrimp, and lobster.

Abstract: A method of smoke-infusing proteinaceous foods comprises the following sequential steps: a) enclosing the proteinaceous foods in a vacuum-treating zone; b) introducing smoke directly or indirectly from a smoke generation zone into the vacuum-treating zone; c) subjecting the proteinaceous foods to vacuum purging at a negative pressure in the vacuum-treating zone, thereby infusing smoke into the proteinaceous foods; d) repeating the steps of introducing smoke directly or indirectly from the smoke generation zone into the vacuum-treating zone; subjecting the proteinaceous foods to vacuum purging at a negative pressure in the vacuum-treating zone at least fifty times in pulsed sequences of smoke introduction stage/vacuum purging stage/vacuum release stage for the efficient infusion of smoke into the proteinaceous foods; and e) a post-chill resting cycle of the smoke-infused proteinaceous foods at a suitable temperature and for a suitable period of time.

Abstract: The present invention relates to a method of slaughtering a non-human animal, which method comprises administering an anesthetic amount of carbon monoxide to said animal and subsequently killing the anaesthetized animal.

Abstract: A method for facilitating the removal of the shell of a lobster, crab or shrimp by exposing the lobster, crab or shrimp to pressure for a period of time sufficient to effect detachment of the meat from the shell. Following pressurization, the shell can be easily removed using any available means to provide deshelled raw lobster, crab or shrimp meat.

Abstract: A process for obtaining a crab meat substitute from shark—prionace glauca—meat wherein a product is obtained having quality, taste, odor, color and appearance similar to crab meat. It can use blue shark meat as raw material, which is a widely distributed shark around the world without restrictions. The raw material is freshly stored and shredded. It has a larger volume in the manufacturing process. It can be commercialized both preserved and frozen. The quality and final taste is almost identical to that of crab meat.

Abstract: A method of heating an object using a dielectric heating. The method comprises positioning an object in a cavity of a dielectric heating oven, allowing a user to allocate an amount of energy to dissipate in the object during a temperature elevation of the object, and elevating the temperature of the object by using the dielectric heating oven according to the amount of energy.

Abstract: The present invention is aimed to retain the taste and texture of infant and toddler food products that have been frozen. By employing a slow-churning freezing process, the frozen infant and toddler products are lighter in color, smoother and creamier in texture and possess a better taste profile. The invention further comprises methods of making and using such products.

Abstract: In the process of producing a fish paste product, adding a defined amount of a transglutaminase and ascorbic acid or a related compound thereof are added to material surimi can suppress changes in the physical properties of nerimi during the process of producing a fish paste product and a fish paste product having a preferable firmness and elasticity can be obtained even in the case of reducing the amount of material surimi.

Abstract: The invention relates to the production of hydrated concentrates of myofibrillar proteins from fish flesh which are commonly known as surimi-base or, more generally, intermediate food products (I.F.P.). The inventive production method comprises the following successive steps: (1) initial minced fish flesh is prepared from fish fillets; (2) said initial mince is washed with water until a washed mince is obtained which contains a residual fraction of sarcoplasmic proteins and lipids of between 0.1 and 3% of the weight of the mince; (3) while wet, the washed mince is refined by eliminating a fraction of impurities; (4) the refined mince is mixed until an even emulsion mince is produced; (6) the emulsified mince is drained so as to produce a densified mince; (7) cryoprotectants are then added to the densified mince in order to form a final freezable mince; (8) the final mince is packed in nutrient plates; and (9) said plates are frozen. In this way, a quality I.F.

Abstract: Disclosed are compositions and methods related to a eukaryote of the order Thraustochytriales and family Thraustochytriaceae which when cultured produce quantities of unsaturated fatty acids, such as omega 3 (n-3) and/or omega 6 (n-6) oils, such as DHA, EPA and DPA, capable of being purified and used as all such compositions are used and more, because of their means of production.

Abstract: The invention relates to the preparation of oyster flesh extracts. Raw oyster flesh is placed in an extractor with a solution stored in it. The extractor is closed up tight and subjected to a reduced pressure to extract oyster flesh extracts from the raw oyster flesh, and they are fed into the solution in the extractor. An extraction solution with the oyster flesh extracts fed in it is concentrated. An alcohol solution is added to the concentrated solution to precipitate out the oyster flesh extracts. The precipitates are dried into dry oyster flesh extracts.

Abstract: The present invention is directed to improved preconditioners (12) especially useful for the production of high meat-content pet foods. The preconditioners (12) include an elongated housing (16) with one or more elongated, axially rotatable mixing shafts (18, 20) therein, each having a plurality of outwardly extending mixing elements (42, 44). The preconditioner (12) is provided with apparatus (56) for directing relatively large quantities of heated non-steam gas into the preconditioner (12) in lieu of most or all of the steam normally used with preconditioners. This serves to heat material passing through the preconditioner (12) without the addition of substantial moisture.