63results about How to "Average taste" patented technology

A process for producing a fermented dairy product supplemented with fiber, especially a purified digestion resistant fiber such as maltodextrin, inulin or oligofructose. This process takes advantage of the naturally acidic nature and enzymatic properties of fermented milk products such as yogurt and specific mixing and blending steps which produce a product having a superior organoleptic and textural properties. A fermented dairy product supplemented with at least 1-5% fiber, especially, a purified digestion-resistant fiber such as maltodextrin, inulin or oligofructose.

The composition comprises a mixture of olive oil (Olea europea L.) and parsley oil (Petroselinum sativum Hoffm., Petroselinum crispum Mill., Carum petroselinum Benth & Hooker), in a ratio of olive oil: parsley oil, by weight, comprised between 1 and 7. Additionally the composition may contain other vegetable oils, mint oil, menthol and chlorophyll. These compositions may be presented in several forms including sweets, chewing-gum, dentifrice paste, mouthwashes and pharmaceutical compositions, especially as soft gelatine capsules, for which purpose they incorporate the suitable additives, vehicles and excipients for its processing in the desired form of presentation. The composition is suitable for the treatment of halitosis.

A perforated straw having a tubular body, which is sealed at one end. The straw has perforations in the body near the lower sealed end. These perforations allow for fluid to pass into the straw while preventing the passage of solids present in the beverage. The size and configuration of the perforations determines which, if any, solids pass through the straw and which remain within the beverage container.

The invention provides, in one aspect, a method of producing a ready-to-drink cocoa beverage containing high levels of beneficial cocoa flavanols or cocoa polyphenols and with a particular ratio of carbohydrates to protein. The beverages can advantageously be used in an exercise recovery regimen. Cocoa solids levels in the beverages can be selected from about 3.5% to about 10% by weight cocoa powder or the equivalent in cocoa product.

Provided is a method for producing instant noodles dried by a hot air stream at a high temperature which has a moreish taste and texture similar to fried noodles and yet has a low caloric value. A method for producing instant noodles dried by a hot air stream at a high temperature which is characterized by comprising: (a) a step for preparing a noodle dough by adding an edible oil to noodle dough materials including starting flour, preparing a noodle band from the noodle dough and then preparing fresh noodle strings from the noodle band; (b) a step for applying an edible oil to the fresh noodle strings and then steaming the fresh noodle strings to give steamed noodles; (c) a step for packing a predetermined amount of the steamed noodles in a retainer to form a noodle block; and (d) a step for swelling and drying the noodle block by blowing a hot air stream at a temperature of 120oC to 160oC from the top and bottom of the retainer at a speed of 30 m / s to 70 m / s for 3 to 15 minutes.

The composition comprises a mixture of olive oil (Olea europea L.) and parsley oil (Petroselinum sativum Hoffm., Petroselinum crispum Mill., Carum petroselinum Benth & Hooker), in a ratio of olive oil:parsley oil, by weight, comprised between 1 and 7. Additionally the composition may contain other vegetable oils, mint oil, menthol and chlorophyll. These compositions may be presented in several forms including sweets, chewing-gum, dentifrice paste, mouthwashes and pharmaceutical compositions, especially as soft gelatine capsules, for which purpose they incorporate the suitable additives, vehicles and excipients for its processing in the desired form of presentation. The composition is suitable for the treatment of is halitosis.

Oral care compositions comprising an amino acid and stannous ion source, especially in the absence of zinc ion source, are provided for promoting Gum Health of a user.

Oral care compositions comprising citrulline and stannous ion source with a specific pH range are provided for promoting Gum Health of a user.

Oral care compositions comprising an acidic amino acid and stannous ion source are provided for promoting Gum Health of a user.

An apparatus and method for the perforation of the skins or hulls of food pieces to more efficiently produce a dried, shelf-stable product. The apparatus contains two parallel and adjacent blade wheels positioned longitudinally within a frame in substantially the same horizontal plane at a distance from each other such that the blades' teeth contact product passing between the blade wheels and make perforations. Each blade wheel comprises a plurality of circular blades with a plurality of teeth around the circumference mounted on a rotatable shaft. In one aspect, a guard is provided for each blade wheel to ensure that no product remains on the blades after perforation. The shape, size and number of blades and the distance between the blade wheels may be modified with respect to the size and shape of the product and the strength of the product's skin or hull.

Oral care compositions comprising a neutral amino acid and stannous ion source are provided for promoting Gum Health of a user.

The present invention relates to a brazier grill and a brazier with such grill used for cooking foodstuffs. Said brazier grill (2) is single layered and comprises grooved grill bars (4, 4', 4''), which are placed in parallel to each other and remove molten fats and cooking liquids emanating from foodstuffs placed thereon during grilling. Two such grooved grill bars (4, 4', 4'') are placed side by side in parallel with a b2 distance to form a grill grill opening (6) corresponding to 1 mm to 10 mm. This grill opening (6) is formed in a direction perpendicular (T) to the grill so as to allow heat rays emitted from an underneath heat source to pass directly (without encountering any obstructions) through such grill openings to reach a foodstuff on said grooved grill bars during grilling.

A process for producing a fermented dairy product supplemented with fiber, especially a purified digestion resistant fiber such as maltodextrin, inulin or oligofructose. This process takes advantage of the naturally acidic nature and enzymatic properties of fermented milk products such as yogurt and specific mixing and blending steps which produce a product having a superior organoleptic and textural properties. A fermented dairy product supplemented with at least 1-5% fiber, especially, a purified digestion-resistant fiber such as maltodextrin, inulin or oligofructose.

Nutrient formulations are provided having a high content of carrageenan and a low liquid content. The nutrient formulation also contains at least one nutritional and / or pharmaceutical component such as flavorings, sweeteners, amino acids, fruit solids, protein and carbohydrates. The formulations are produced by mixing at least one carrageenan at a minimum of 5% by weight, and the desired nutritional and / or pharmaceutical component with no more than 50% by weight of a liquid.

A method for preparation of a food sauce having a fresh fruit suspension. The method disclosed by the invention involves manipulating the pre-gel of a low methoxyl pectin by various processing steps and ingredient additions. The end product provides a sauce having a fresh fruit flavor with a unique texture and mouth feel.

The invention provides, in one aspect, a method of producing a ready-to-drink cocoa beverage containing high levels of beneficial cocoa polyphenols in a milk or soymilk base. The method incorporates an ultra high temperature treatment followed by a homogenization step. Cocoa powder levels can be selected from about 3.5% to about 10% by weight, while the mouthfeel, solution stability over time, and taste remain acceptable.

The present invention herein provides a plastic multi-layer structure which comprises an oxygen-barrier layer (A-1), an oxygen absorptive layer (B), and a thermoplastic resin layer (C) containing a high silica type zeolite material having a silica / alumina ratio of not less than 80; and a packaging material such as bottles for accommodating foods, for instance, a beverage and medical and pharmaceutical products. The plastic multi-layer structure possesses oxidation-barrier characteristics and the structure would permit the considerable reduction of the quantity of the oxidation by-products generated from the structure, even when used under a high humidity atmosphere.

A method for preparing a snack food comprises the steps of subjecting dough for snack foods to a puffing treatment through hot-air drying and then incorporating, into the puffed snack dough, oils and fats having a saturated fatty acid content of not more than 40% and an unsaturated fatty acid content of not less than 50%, as an oil and fat component. The method permits the preparation of a snack food that makes it possible to provide the smooth and easy melting ability of the oil and fat component in the mouth, which has light taste and texture and leaves a pleasant aftertaste.

A taste improving agent containing as an active ingredient a whey mineral satisfying all the criteria (a), (b), (c), (d), and (e) below:(a) an ash content in an solid portion of the whey mineral is 25 to 75% by mass;(b) a calcium content in a solid portion of the whey mineral is less than 2% by mass;(c) a calcium content in an ash portion of the whey mineral is less than 5% by mass;(d) a lactic acid content in a solid portion of the whey mineral is 1.0% by mass or more; and(e) a pH of an aqueous solution containing 0.1% by mass of a solid portion of the whey mineral is 6.0 to 7.5.

Oral care compositions comprising an amino acid and stannous ion source, especially in the absence of zinc ion source, are provided for promoting Gum Health of a user.

The present invention relates to edible products with masked bitter, sour and / or astringent taste. The new products comprise a sweetening agent and from 0.2 to 25% by weight plant sterol ester, wherein the amount of sweetening agent is reduced as compared to a regular product.

The present invention can efficiently and readily produce in a short time a matured food which is softened while retaining the original shape of the food material and in which a person who has difficulty in chewing and swallowing can also recognize what food is taken and take the food with a sense of satisfaction. In particular, the present invention can produce a matured food, in which mainly the connective tissue protein in an animal food material is degraded, the degree of the degradation is adjusted and the elasticity is reduced, so that the taste can be improved. The present invention has a degradative enzyme-impregnating step of uniformly impregnating inside of a food material with a degradative enzyme brought into contact with surface of the food material by pressure treatment and a maturing step of degrading an enzyme substrate contained in the food material by the action of the degradative enzyme while retaining the shape of the food material, wherein the degradative enzyme-impregnating step has a expansion step of expanding the food material by reduced pressure treatment with the shape retained and a compression step of compressing the expanded food material into a volume which is smaller than that of the original food material.

A rapid fermented type salt-free Miso-like food material which is favorable in taste and flavor, which has a strong umami, rich taste, thickness, and mouthfullness, and a reduced stuffy smell or astringent taste may be prepared in a method including: adding a Koji mold and a bacteriocin-producing lactic acid bacterium culture fluid or a supernatant thereof to a food material; making Koji in a hermetically sealed Koji-making equipment while continuously or intermittently supplying clean air; mixing the bacteriocin-producing lactic acid bacterium culture fluid or the supernatant thereof with the thus-resulting Koji, and further mixing one or more food materials as needed in an amount of 0.01 to 50 times weight of the Koji; forming a moromi-mash by making a paste from the mixture; and then hydrolyzing the moromi-mash in the absence of common salt, by adding any one of an alcoholic liquor, yeast, and dextrin to the Koji.

Oral care compositions comprising a neutral amino acid and stannous ion source are provided for promoting Gum Health of a user.

With an object of providing a coffee substitute imparted with the distinctive coffee flavor and taste while also having a reduced amount of component such as caffeine, which is included as a main component of coffee but sometimes undesirable for reasons of physiological activity and health, the present invention solves the object by producing a coffee substitute by subjecting a raw material composition formed by combining an amino acid, chlorogenic acid and sugar to a roasting process. More specifically, the present invention produces a product having the taste of coffee by Maillard reaction of a sugar and amino acids in the presence of a chlorogenic acid. Since caffeine is not included in the product, foods and drinks produced using this product consequently have a coffee-like taste without including caffeine, thereby achieving foods and drinks for consumers to enjoy the coffee flavor without ingesting caffeine.