Abstract: The present invention retains the original shape, color, taste, flavor and texture, suppresses liquating out nutritional contents, can easily adjust the hardness of a food, can efficiently manufacture a processed food which uses a wide variety of food materials, can preserve by suppressing microbial deterioration due to its hygienic manufacture, and can easily and manufacture a processed food in a short period of time, wherein the food is capable of supplying nutritious substance according to need. The method of manufacturing a food of the present invention including bringing either one or both of a thickener in a non-solvated state and microorganism which generates a viscous material into contact with the surface of a food material, and performing a pressure treatment, such that the food retains the shape of the food material and uniformly includes either one or both of a thickener in a non-solvated state and microorganism which generates a viscous material inside.

Abstract: A container system (10) for producing a. beverage from a beverage concentrate, the container system including a container for holding a liquid volume, the system having a mounting system coupled thereto for holding at least one carrier (20-1), wherein each carrier has multiple compartments (21) comprising the beverage concentrate, the system further having a cutting system coupled thereto for piercing at least one of the multiple compartments (21), wherein, when the at least one of the multiple compartments (21) is pierced the beverage concentrate is commingled with the liquid volume to produce the beverage within the container (10).

Abstract: An ingredient cooking-operation recognition system is provided which is capable of precisely specifying an ingredient that is cooked by a person and a cooking operation for the ingredient, and accurately estimating a cooking recipe for a dish that is prepared by the person. The system includes a sensing section which has an optical camera, a thermal camera, and a microphone that acquires an environment sound. Moreover, the system includes a feature-quantity template creation section which creates a feature-quantity template and a recognition processing section. The recognizing processing section calculates, on the basis of observation data acquired by the sensing section, an observation certainty factor and a cooking operation, creates a cooking flow based on the observation certainty factors, calculates a relevance factor of this cooking flow and recognizes the ingredient, the cooking operation and a cooking recipe.

Abstract: The invention provides mozzarella cheese of uniform composition that is readily and inexpensively made by acidifying milk prior to beginning the cheese making process. The cheese has excellent melting properties and can be used on a variety of food products (e.g. pizza). No cooking, stretching and aging of the cheese is needed during production to improve the taste or melting properties of the cheese.

Abstract: The present disclosure comprises both a self-pressurizing food storage device and method of use. The device defines and presents an enclosed food storage chamber composing an internal air pressure of about 1 psi to about 10 psi above ambient air pressure outside the chamber by providing a geometrically and ergonomically comfortable lid assembly, a food container adapted to mate with the lid assembly, and means for closingly mating them together. No external, detachable pump is required to create the elevated pressure within the food containing chamber.

Abstract: A remotely controlled system for the preparation of a user-defined food product or beverage including an input module on a remote device configured to input user-specified parameters associated with the preparation of the user-defined food product or beverage. A user profile module on one or more servers is configured to store one or more of the user-specified parameters, predetermined alerts, and nutritional information associated with the user-specified parameters and send one or more of the user-specified parameters, predetermined alerts and nutritional information for display on the input module. A local controlling computer subsystem is responsive to the input module controlling computer subsystem and is configured to prepare the user-defined food product or beverage based on the one or more commands and interactive instructions from the user.

Abstract: Water-continuous composition comprising 10 to 90 wt % of liquid oil and 0.05-5 wt. % of a porous powderous vegetable matter made from nuts, seeds, beans kernels, pits and cellulose having a volume weighted mean particle diameter (d4,3) not exceeding 0.5 mm.

Abstract: Water-continuous composition comprising 75 to 90 wt % liquid oil, comprising 0.05 to 5 wt. % of a porous powderous vegetable matter made from nuts, seeds, beans kernels, pits and cellulose having a volume weighted mean particle diameter (d4,3) not exceeding 0.5 mm.

Abstract: A collapsible and disposable food chafing stand may be formed of any suitable fibrous material such as corrugated cardboard or any other suitable paper product. The chafing stand may be folded flat for transportation and storage and opened for use. In use the chafing stand secures one or more heat sources below any suitable pan or other food container to heat or maintain the heat of the food within. The chafing stand may include any suitable ornamentation and or advertisement printed or otherwise secured on the chafing stand.

Abstract: High concentrations of glucoraphanin, and its isothiocyanate derivative, sulforaphane, can be obtained from whole plants, plant parts or extracts obtained from a new and distinct, highly inbred, and highly self-compatible Brassica oleracea L. (Italica group) broccoli variety designated ‘Hopkins’. The new broccoli variety ‘Hopkins’ produces consistent yields of seed with a consistent high glucoraphanin concentration of greater than 60 ?mole of glucoraphanin per gram of seed (with an average range of 68-85 ?mole of glucoraphanin per gram of seed) when analyzed by Hydrophilic Interaction Liquid Chromatography (HILIC) and greater than 80 ?mol of glucoraphanin per gram of seed (with an average range of 85-105 ?mole of glucoraphanin per gram of seed) when analyzed by C18 Reverse-Phase HPLC.

Abstract: A method is disclosed comprising placing about thirty-two fluid ounces of water into a receptacle, placing the receptacle with water on a burner and bringing the water to a boil, ceasing to heat the water, adding about one tablespoonful or five grams of tea beverage flavorant to the water; and brewing the combination of the water and the tea beverage flavorant for about three to five minutes. The method may further include filtering out any solid tea in the combination of water and tea beverage flavorant, and consuming the combination of the water and the tea beverage flavorant.

Abstract: The present invention is directed to plants that display an improved oil quantity phenotype or an improved meal quality phenotype due to altered expression of an IMQ nucleic acid. The invention is further directed to methods of generating plants with an improved oil quantity phenotype or improved meal quality phenotype.

Abstract: A process for isolating lactoferrin from milk or a casein-containing component or product containing lactoferrin, comprising subjecting a precipitate of casein obtained from the milk of the casein-containing component or product, with which precipitate at least part of the milk lactoferrin is associated, to a treatment with an extraction medium whereby at least part of the lactoferrin associated with the precipitate of casein is released to the medium. When lactoferrin has been released, the medium may be subjected to different types of purification operation steps. The purification operations are selected in accordance with the purity requirements of the intended specific application. Furthermore, lactoferrin and/or a composition comprising lactoferrin according to the above-mentioned process is provided.

Abstract: Hydrothermal processes are provided for preparing hybrid proteins containing altered SS/SH bonds, thereby yielding hybrid proteins having enhanced functional and/or nutritional properties. The processes involve initial homogenization of a protein-containing slurry containing at least two proteins, followed by high pressure steam treatment in a jet cooker (16) or similar device in order to heat shock and thereby alter the conformation of some of the proteins, followed by a holding period to allow the proteins to reform, whereupon the proteins are cooled. Plant and animal proteins may be processed, and the starting slurry can be pH-modified and/or supplemented with one or more additional ingredients (e.g., salts, phosphates, fatty acids, polysaccharides, alcohols, aromatic compounds). The hybrid proteins are useful as food ingredients (e.g., solubility, wetability, dispersibility, foaming, emulsification, viscosity, gelation or thickening agents).

Abstract: The invention relates to the soybean variety designated 0384279. Provided by the invention are the seeds, plants and derivatives of the soybean variety 0384279. Also provided by the invention are tissue cultures of the soybean variety 0384279 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety 0384279 with itself or another soybean variety and plants produced by such methods.

Abstract: Roll-forming apparatus is provided together with a conveyor system utilized to transport raw dough rolls. A stop gate is movably positioned in the path of the rolls and, when placed in an interfering position, temporarily stops the rolls while the rolls maintain sliding contact with the conveyor. An imprinter is positioned above the conveyor and adjacent the stop gate. The stop gate is subsequently moved to a noninterfering position to permit the rolls to pass to the imprinting drums where the rolls are formed into a desired shape.

Abstract: An edible product such as a unit dosage form of a pharmaceutically active substance includes a layer of a material that can receive and retain a high resolution microrelief that can convey information. The microrelief is themo-formable, preferably formed from an aqueous solution of HPMC and/or HPC plus a plasticizer and colorant. Other additives such as strengtheners, surfactants and adherents may be used depending on the application. The materials are selected and proportioned to control the fading or change in color of the visual image or effect produced by the relief to indicate exposure to an unacceptable degree of heat or humidity. The dosage form can be the relief-containing layer itself with the pharmaceutical carried therein. In a preferred form, the layer is an outer coating over a core containing the pharmaceutically active substance. Coated tablets are configured to resist twinning.

Abstract: The present invention relates to a process for dehydrating naturally occurring organic materials which contain a biologically active component, and in particular proteins, which does not change the original structure of the active component, by drying such material in particulate form in the presence of an antimicrobial agent and preferably an ionizable salt at temperatures at or below which denaturization occurs until the water content of the material is reduced to less than 15%.

Abstract: The present invention relates to an ice cream and other foods made from soybean fine powder, and producing method thereof, and it is in the purpose offering the ice cream and other foods made from soybean fine powder which lost the soybean smell, feel good to the tongue and containing soybean fiber. The ice cream and other foods made from soybean fine powder, wherein soybean fine powder is used to make and soybean fiber and a vegetable oil which melting point is less than 6 centigrade are contained.

Abstract: A new way to improve utilization by institutions of food service items. Institutions which provide to consumers ready-to-consume foods can expedite their service by using foods which have been subject, in whole or in part, to high pressure preservation. Use of high pressure preservation avoids or minimizes the need for refrigeration of the food, thus reducing costs, sparing resources and lowering space requirements. Likewise, the need for microwave equipment is decreased or eliminated. Elimination or decreasing refrigeration requirements decreases preparation and serving time since the time required for thawing the product is reduced or eliminated.

Abstract: Composition and method for simultaneously disinfecting and conditioning a wooden cutting surface, such as a cutting board or counter top. According to a preferred embodiment, the composition comprises a mixture of ethanol and food-grade mineral oil where the ethanol is present in an amount sufficient impart antiseptic properties. To the extent desired, other adjuvants, such as flavor enhancers, coloring agents, and the like may be added. The method comprises contacting the wooden cutting surface with such composition for a time sufficient to enable the ethanol to adequately disinfect the cutting surface. Preferably, such method may be performed by merely spraying or wiping the composition directly onto the wooden cutting surface.

Abstract: The invention relates to a suspension loop (1) for hanging sausages or the like, which is composed of a folded strip of material having openings (5) at both ends. Once the strip has been folded, said openings are aligned with each other and can receive a locking member (8) (still in an open position) which is used to attach the end of the sausage to the suspension loop. The strip material used in the invention is advantageously made of a printable synthetic material, whereby the inventive suspension loop can serve as a labelling loop.

Abstract: A method of dyeing and treating a substrate using a water-stabilized organosilane. A method of antimicrobially treating a food article. A method of antimicrobially coating a fluid container. A method of antimicrobially coating a latex medical article.

Abstract: This invention provides a method to aerate a carbohydrate containing food product. The method is characterised by the use of a, vegetable protein that is hydrolysed under alkali conditions as whipping agent. More in particular the invention is related to a method for aerating carbohydrate containing food products by using a vegetable protein hydrolysate as whipping agent characterised in that the whipping agent is obtained by converting the vegetable protein by hydrolysis in an aqueous solution with a pH of at least 10 to a peptide product having an average chain length in the range of 5-20 amino acids and a free amino acid level less than 15 wt. % of the total protein derived material.

Abstract: Described is a process and electronic data processing software program for carrying out same, for the creation of a flavor or fragrance formulation or for the determination of the use of a fragrance or flavor ingredient in a fragrance or flavor formulation or use thereof in or on a perfume composition, perfumed article, cologne, foodstuff, beverage, oral care product (e.g., mouthwash) and/or chewing gum. The process uses apparatus which is a laser light beam transmitter fitted with a light scattering means having attached thereto a titration means.

Abstract: A command module, draw switch, blending and dispensing assembly, and multiple ingredient storage and delivery modules are added to a conventional milk shake freezer and dispensing machine. A selector panel is provided to enable the operator to dispense a shake-like product according to a customer flavor or mix order, upon raising the standard draw handle on the original dispenser head of the conventional machine. The blending and dispensing assembly includes a high speed auger with backflow inducers for blending and moving the base and ingredient product.

Abstract: In a method and control system for controlling pasteurization of a food product, the internal temperature of the product, at least one pasteurization property change rate of the product based on the internal temperature of the product, and a cumulative pasteurization property change as a function of the pasteurization property change rate and time are at least periodically determined. A value of the cumulative pasteurization property change is at least periodically compared to at least one predetermined value, and a signal is generated when a predetermined relationship arises between the cumulative pasteurization property change value and the predetermined value(s). A cooked food product is preferably pasteurized at a temperature below the temperature at which it was cooked.

Abstract: A dispenser for a granular foodstuff including web material, and a granular foodstuff removably adhered to at least one surface of the web material, whereby frictional engagement between two adjacent surfaces of the web material causes disengagement of the foodstuff from the web material and provides controlled dispensing thereof.

Abstract: The invention relates to a process for eliminating pathogenic organisms and other bacteria from raw food products, such as raw shellfish, whereby the molluscan shellfish is exposed to hydrostatic pressure of relatively high value, for example between 20,000 p.s.i. to 150,000 p.s.i. for 1-15 minutes. The process is conducted at minimal elevated temperatures, in the range of between ambient temperature and 150° F., leaving the raw shellfish substantially unaffected, in its desired raw state, such that the pathogenic organisms are destroyed, while sensory characteristics of the raw shellfish remain high. The same process can be used for shucking bivalve mollusks without any mechanical force, with the pressure ranging from 10,000 p.s.i. to 100,000 p.s.i. Taste of raw seafood is enhanced by adding flavor enhancing agents to the pressure vessel before application of pressure.

Abstract: A method of pressure processing a material comprises placing the material in a pressure chamber of an enclosed housing, said chamber providing a pressurizing medium and an inflatable resilient pouch, said pouch then being inflated with a pressure agent such that pressure is applied by the surface of the pouch to the pressurizing medium, said medium in turn applying pressure to the material for a sufficient duration and degree to process the material.

Abstract: An apparatus for shaping and dispensing pureed food is provided. A mold includes a back wall having an opening formed therein. A handle is attached to the mold and a lever is pivotally attached to the handle. A plate is disposed within the mold and has a shape substantially conforming to the back wall. A bracket member extends through the opening formed in the back wall of the mold and includes a first end portion attached to a back side of the plate and a second end portion attached to the lever.

Abstract: This invention is a new method in fish processing for best possible protection of fish fillets and/or fillet parts through the whole processing, from filleting (deskinning) to packing or freezing. The character of this invention is that every single fillet placed on a plate approx. 200×600 mm made of stainless steel aluminium or other suitable material like plastic etc. The plates are conveyed between operations by conveyors of different types. Only at the trimming-table and the inspection-table, fillets or fillet parts are moved from the plate. After trimming or inspection the fillets or fillet parts are moved back to the same plate again. Every single plate has its own I.D. (chips or bar code) for identifying where it is situated in the process for internal control.

Abstract: In a method of preserving a food product by applying high pressure, the food product (1) is forced through a treatment system (2) having an entrance (3) and an exit (4) while a pressure difference of at least 10 MPa is substantially maintained between the entrance and the exit. The product (1) is subjected to a varying electric and/or magnetic field. A treatment system with a plurality of treatment chambers is used, wherein the treatment chambers are electrically connected to reduce impedance variations of the treatment system during the preserving of the food product. For the food product flow the treatment chambers are series connected.

Abstract: This invention pertains to methods for achieving the commercial sterilization of foods having a pH greater than or equal to 4.5 involving concomitant treatment of the food to two or more cycles of high heat, high pressure, with a brief pause between cycles. The pressurization schedule relies on the additional instantaneous, uniform.

Abstract: Processes and apparati for inactivating microorganisms in flowing or pulsed liquids are provided. The processes consist of pressurizing the liquid and then depressurizing the liquid by directing it through one or more constrictions into an area of reduced pressure. The apparati comprise two fluid containing vessels, one of which is capable of being pressurized, the two vessels being in fluid communication through one or more constrictions, one or more of which may be adjustable, and a means for increasing pressure in one vessel. Specific embodiments include the use of a pressure intensifer to pressurize the liquid and an adjustable orifice, such as a micrometering valve, to form the constriction(s).

Abstract: A component of a member of a test species that deleteriously affects a target species that is a parasite of an adjoiner species is identified by a method including the steps of (a) selecting the test species from among test species that are attached or internal to a member of the adjoiner species whom was exposed to the target species but did not react adversely thereto as did other exposed members of the adjoiner species; (b) separating at least one member of the selected test species into a plurality of components; (c) exposing at least some of the separated components of the member(s) of the test species separately to members of the target species; and (d) examining such exposures to determine for such identification whether members of the target species have been deleteriously affected by such exposures. The test species may be a symbiont or a traditional food source of the adjoiner species.

Abstract: A method for disinfecting a meat carcass by spray application of an aqueous solution containing from about 0.05-0.12% of a metal chlorite and a sufficient quantity of an acid having a pK.sub.a of from about 2.0-4.4 to adjust the pH of the aqueous solution to about 2.2-4.5 and to maintain the chlorite ion concentration in the form of chlorous acid to not more than about 35% by weight of the aqueous solution, the molar ratio of the acid to metal chlorite being at least equal to the first pK.sub.a of the acid multiplied by the grams/liter concentration of metal chlorite in the aqueous solution. In one embodiment, the meat carcass is poultry.

Abstract: Method for substantially decreasing the viability of microorganism and deactivating enzymes in a contaminated substance by exerting a high pressure the substance. The substance is conducted in a steady flow through and open narrow tube while the pressure difference between the entrance and the exit of the tube is maintained at 100 Mpa or more. The temperature rise of the product while passing through the tube can be confined to less than 5.degree. C. The method provides a continuous ultra high pressure preservation process suitable for processing foods.

Abstract: Foods, food ingredients, and cooked foods are preserved by the application of pressure of at least 70 MPa (10,000 psi) for more than twelve hours. Some meat and seafood requires maintenance of pressure for the duration of storage and most can be held in good condition without spoiling for more than 1 month. For some fruits and vegetables ripening is stopped by the pressure treatment and packaged products can be stored without refrigeration for at least 6 months while other fruits and vegetables are preserved by 5 day pressure treatment at 175 Mpa (25,000 psi). Meat and seafood is preserved by pressure treatment in various marinades. Because no heat is used foods retain much of their firmness and texture.

Abstract: This invention pertains to methods for achieving the commercial sterilization of foods having a pH greater than or equal to 4.5 involving concomitant treatment of the food to two or more cycles of high heat, high pressure, with a brief pause between cycles. The pressurization schedule relies on-the additional instantaneous, uniform heat from adiabatic pressurization and then instantaneous, uniform adiabatic cooling during depressurization for each cycle.

Abstract: A method for removing a selected contaminant from a liquid food product is disclosed. A special application of the method is for removing an antibiotic from milk. The method comprises the steps of contacting the milk with a matrix-antibody composition, wherein the antibody has a specific affinity for the selected contaminant, for a time and at a temperature sufficient for the contaminant to bind to the antibody to form a complex, and separating the complex from the food product. The matrix-antibody composition is regenerable by treating the complex with high ionic strength solution to release bound contaminants from the antibodies.

Abstract: The invention relates to long-life polymer packaging containing a fruit-based and/or vegetable-based drink, which packaging consists of a monolayer and which monolayer is formed of a methyl acrylate/acrylonitrile/butadiene terpolymer. The invention also relates to a process intended to limit the degradation of fruit-based and/or vegetable-based drinks contained in a polymer packaging, which packaging is in the form of a monolayer and consists of a methyl acrylate/acrylonitrile/butadiene terpolymer.

Abstract: Filamentous microorganisms of improved properties, for example growth rate, may be obtained by culturing a sample of desired morphology until a substantial proportion of the culture diverges from that morphology, selecting an organism from the culture at that stage which exhibits the desired morphology and repeating the process with the selected microorganism. Furthermore, an isolated Fusarium graminearum having all of the characteristics of IMI 366464 and also possessing a greater morphological stability and growth rate than Fusarium graminearium strain IMI 145,425 is disclosed.

Abstract: An improved method and apparatus for pressure processing a pumpable substance are shown and described. In a preferred embodiment, a valve is coupled to a source of a pumpable food substance and a pressure vessel, the valve being movable to a first, second and third position. When the valve is in a first position, an inlet port in the valve is aligned with a passageway that is open to the pressure vessel. When the valve is in the second position, the valve body seals the passageway, and when the valve is in the third position, an outlet port provided in the valve is aligned with the passageway.

Abstract: The process for increasing the bulk of a food having a decreased bulk in the present invention comprises applying a means of internal vibration heating such as a microwave oven to a food having a decreased bulk, which has been prepared by subjecting a porous food comprising a cereal flour and water, such as breads, to a treatment such as compression, and has maintained the thus decreased bulk. The food of which the bulk has been increased by such a way has a bulk comparable to the one immediately after baking and exhibits excellent taste and feelings during eating.

Abstract: A component of a member of a test species that deleteriously affects a target species that is a parasite of a given adjoiner species is identified by a method including a step (a) of separating at least one member of a test species that is a symbiont or a traditional food source of the given adjoiner species into a plurality of components; a step (b) of exposing at least some of the separated components of the member(s) of the test species separately to members of the target species; and a step (c) of examining such exposures to determine for such identification whether members of the target species have been deleteriously affected by such exposures; wherein steps (a), (b) and (c) are executed methodically and systematically.

Abstract: A method for debittering and reducing the allergenic reactivity of protein hydrolysates is disclosed, which method includes the providing of an aqueous solution of a protein hydrolysate, feeding the solution into a bed of siloxane, and collecting a first portion of the solution exiting from the bed. The first portion contains either a non-bitter or bitter fraction. A second portion of the solution exiting from the bed can be collected which contains the opposite tasting fraction of the hydrolysate. Preferably the siloxane is selected from the group comprising octa-siloxane and octadecyl-siloxane. Preferably the hydrolysate has a molecular weight of less than 10,000, and is derived from the group of hydrolysates comprising casein, whey and soy. Additionally, the bed preferably is of a depth of between 2 to 4 times the bed diameter. A more hypoallergenic protein hydrolysate product produced in accordance with the method of the invention is also disclosed.

Abstract: The present invention relates to the optimum bio-storage temperature of biological materials. The temperature is between the melting point depression of the biological material and zero degrees C. The melting point depression temperature is determined by thermography, differential scanning calorimetry and cryomicroscopy.

Abstract: The present invention relates to the optimum bio-storage temperature of biological materials. The temperature is between the melting point depression of the biological material and zero degrees C. The melting point depression temperature is determined by thermography, differential scanning calorimetry and cryomicroscopy.

Abstract: Composition and method for simultaneously disinfecting and conditioning a wooden cutting surface, such as a cutting board or counter top. According to a preferred embodiment, the composition comprises a mixture of ethanol and food-grade mineral oil where the ethanol is present in an amount sufficient impart antiseptic properties. To the extent desired, other adjuvants, such as flavor enhancers, coloring agents, and the like may be added. The method comprises contacting the wooden cutting surface with such composition for a time sufficient to enable the ethanol to adequately disinfect the cutting surface. Preferably, such method may be performed by merely spraying or wiping the composition directly onto the wooden cutting surface.