166 results about "Food product ingredient" patented technology

Oxygen sensitive oils or oils containing oil soluble oxygen sensitive substances are encapsulated in proteins which have been reacted with carbohydrates that contain reducing sugar groups. An aqueous mixture of a protein preferably casein and a carbohydrate preferably a sugar is heated within the range of 60 to 160° C. so that Maillard reaction products are formed in the aqueous mixture. The oil phase, up to 50% by weight is then emulsified with the aqueous phase to form micro encapsulated oil particles. The formation of MRP may also be done after emulsification prior to drying. The emulsions can be used as food ingredients or dried to form powders

A machine for preparing liquid food or beverage from a beverage or food ingredient contained in a capsule or pod. The machine includes a liquid food or beverage preparation unit arranged to receive capsules or pods for use and evacuate capsules or pods after use; a housing having an opening leading into a seat to which capsules or pods are evacuated from the preparation unit; and a receptacle having a cavity forming a storage space for collecting capsules or pods evacuated to the seat into the receptacle to a level of fill. The receptacle is insertable into the seat for collecting capsules or pods and is removable from the seat for emptying the collected capsules or pods. The preparation machine further comprises a mechanism to inhibit jamming of the receptacle at removal from the seat when the level of fill in the receptacle extends above the opening of the housing.

An internet based system for analyzing menu items offered by restaurants/food providers to identify menu items which are acceptable to person is disclosed. The system includes an online system having a server in communication with a database of food ingredients for menu items offered by a food provider. The system compares the food ingredients of menu items offered by food providers and compares it with the dietary and/or allergen information of one or more people to identify menu items offered by food provider that are acceptable to the each person.

An object of the invention is to provide a food ingredient having strong milk taste-enhancing action without providing coarse taste, a production method thereof, a method of improving milk taste, a milk-based hard candy, in particular a milk-based nonsugar hard candy, having a delicious milk taste that is produced with a food ingredient that can replace part or most of the dairy product at low cost.

The present invention relates to a food ingredient having milk taste-enhancing action, prepared by heating an aqueous solution containing an amino acid mixture containing at least three kinds of amino acids selected from valine, proline, isoleucine, lysine, glutamic acid and arginine as the principal components and a carbohydrate. The total amount of the at least three kinds of amino acids selected from valine, proline, isoleucine, lysine, glutamic acid, and arginine is preferably 70 wt % or more with respect to the total amount of all amino acids.

An inhibited non-pregelatinized granular starch suitable for use as a food ingredient in substitution for a chemically modified starch may be prepared by heating a non-pregelatinized granular starch in an alcoholic medium in the presence of a base and/or a salt. Steam treatment may be used to enhance the extent of inhibition.

The invention discloses a method for preparing microcapsules based on low-ester pectin and calcium ion gelatinization and application of the microcapsules and belongs to the field of food and medicament microencapsulation. According to the microencapsulation method, water is evaporated in an atomized drying way, so that a low-ester pectin solution containing low-concentration calcium ions forms a gel with the increase of the concentration of the calcium ions, and the gel coated on the surface of a granular material or agglutinates micro materials into particles. The method for preparing the microcapsules based on low-ester pectin and calcium ion gelatinization has good effect of coating or embedding ordinary food components, physiological active substances and medicaments, and can be widely applied to the promotion of the sensory quality of the food components, the quality of food products and the active ingredients of controlled-release functional foods and medicaments.

Methods for reducing the level of asparagine in an asparagine-containing dough food component comprise providing an asparagine-reducing enzyme in combination with at least one asparagine-containing dough food component in a medium, wherein the water activity of the medium is greater than about 0.85, preferably greater than about 0.90 are provided. Methods for reducing the level of acrylamide in a dough-based food product employ a dough food component in which the level of asparagine has been reduced to provide dough-based food products with reduced acrylamide levels.

A method for controlling cooking based on artificial intelligence and an artificial intelligence device are disclosed. In the method for controlling cooking based on artificial intelligence, it is possible to continuously monitor how food ingredients are progressing by generating reference information including image information of completed dishes using food ingredient image information acquired through a monitoring unit provided in a kitchen appliance (for example, oven) and determining the cooked state of the food ingredients based on the reference information. An artificial intelligence device according to the present disclosure may be linked with an artificial intelligence module, a drone (unmanned aerial vehicle (UAV)), a robot, an augmented reality (AR) device, a virtual reality (VR) device, devices related to 5G services, and the like.

The invention relates to a method for processing and manufacturing a forest product nutrient health-care porridge. The forest product nutrient health-care porridge is processed and manufactured by black fungus superfine powder of which the original nutritional ingredients are kept by employing a physical processing method and mixed and soaked black rice, sticky rice, red bean, kidney bean, blueberry, hazelnuts, pine nut, lotus seed, medlar, candied date and white fungus. The forest product nutrient health-care porridge has the advantages of low technical requirements, basic investment and lowcost, is easily accepted, approved and eaten by common consumers and has the health-care effects of lowering lipid and losing weight and the like. The forest product nutrient health-care porridge belongs to a convenient and rapid food, integrates the health-care effects and nutritional ingredients of food ingredients of the traditional health-care porridge such as the black rice, sticky rice, redbean, kidney bean, lotus seed, candied date and white fungus, combines unique nutrient health-care effects of forest special products such as the black fungus, blueberry, hazelnuts and pine nut, and has the effects of lowering lipid and losing weight, strengthening the heart and the lung, tonifying spleen and appetizing, reinforcing intelligence and restoring consciousness, promoting the metabolism, prolonging life, resisting diseases, improving the immunity and delaying senescence.

A food assembler device that works on sandwich prep table to assemble custom orders in a restaurant utilizing a robot and various attachment tools to collect ingredients from hot and cold containers based on online or manually input orders via a graphic user interface. The food assembler device does not contact any food ingredients and needs minimal cleaning. The food assembler device can be assembled with plurality of robots working together on larger food prep tables and placed along an assembly line using means to increase thruput by coordination of ordering systems, on board computers, controllers, smart weight measuring smart boats, conveyors with sequence and ingredient matrix optimization with dynamic batch size of orders.

Methods for providing consumers with nutritional value information of a food product include developing threshold criteria related to nutritional value information, selecting food products satisfying all of the threshold criteria, applying a distinctive logo to the selected food products, and distributing and displaying the food products with the distinctive logo. Other methods of developing threshold criteria include developing criteria for food products with at least one ingredient having an efficacious effect and developing criteria for food products having a minimum reduction of nutritionally negative food components. Analysis of whether food products satisfy all applicable criteria may be automated in a data processing system.