57results about "Food drying" patented technology

Non-dried allulose crystals are dried in a temperature treating step (b) in a drying apparatus at a temperature of about 25° C. to about 70° C., and in a conditioning step (c). The temperature treating step (b) may be carried out (b1) at atmospheric pressure and a residence time of about 5 minutes to about 5 hours. The temperature treating step (b) may be carried out (b2) under reduced pressure and constant temperature and a residence time from about 40 minutes to about 5 hours. The conditioning step (c) may be carried out (c1) over a period of about 30 minutes to 7 hours at a temperature from about 40° C. to about 70° C. The conditioning step (c) may be carried out (c2) over a period of about 15 minutes to about 90 hours at about 30 to about 60% relative humidity, and a temperature of about 25 to about 40° C.

The present disclosure relates to microencapsulated compositions comprising one or more hydrophobic materials encapsulated by an encapsulant, wherein the encapsulant comprises one or more modified proteins and / or peptides; and wherein the one or more modified proteins and / or peptides are obtained from a starting protein by subjecting the starting protein to a high shear process, such that the average particle size of the one or more modified proteins and / or peptides is reduced relative to the starting protein. The present disclosure further relates to methods for protecting a hydrophobic material from oxidative degradation, for improving the oxidative stability of a hydrophobic material, for reducing the surface free fat of a microencapsulated composition, and to stable emulsions and composition comprising a hydrophobic material

A solid paste composition for heat cooking comprising pulse, wherein: (1) the composition has an insoluble dietary fiber content on a dry mass basis of 3 % by mass or higher; (2) the composition has a starch content on a dry mass basis of 10 % by mass or higher; (3) the composition has a protein content on a dry mass basis of 4 % by mass or higher; and (4) when the composition is isothermally treated in a 40-fold volume of water at 90 °C for 5 minutes, the resultant water has a haze value of 25 % or lower as measured with a sample adjusted to 20 °C and placed in a quartz cell with an optical path length of 5 mm, using distilled water as a control; (4a) the composition is not a swollen food, and (A) the composition has a total oil and fat content on a dry mass basis of lower than 17 % by mass.

The application discloses a kind of contact type ultrasonic coupling infrared auxiliary hot air drying production air-dried meat processes, belong to food processing technical field.The application is prepared by using the method of contact type ultrasonic coupling infrared auxiliary hot air drying, and the beef jerky obtained compared with traditional hot air drying method, drying time is significantly shortened to 360min, and product brightness is 1.2 times of hot air drying.At the same time, the texture and flavor substance content of the obtained product are obviously improved, and the product obtained by the method of the application shows significantly higher umami and salty taste than other groups.

The present invention relates to the use of a hemp seed extract for preventing or ameliorating muscle diseases by promoting myoblast differentiation or muscle regeneration. In the present invention, the hemp seed extract may exhibit preventive or therapeutic effects on various muscle diseases by increasing muscle mass, strengthening muscle power, improving muscle function, and enhancing exercise performance, and also has an effect of improving muscle function in healthy individuals in addition to treating muscle diseases.

The present invention belongs to the field of food processing, and discloses a green processing technique for a sea cucumber powder capable of achieving directional enrichment and improving the polysaccharide release rate. The sea cucumber powder is prepared by the following steps: S1, pretreating sea cucumbers; S2, enriching nutrient substances in the sea cucumbers; S3, regulating and controlling the particle size of a sea cucumber powder; S4, performing a "single-stage" supercritical treatment; S5, performing in situ ultramicro physical crushing; and S6, performing a "dual-stage" supercritical treatment. In the present invention, by means of the design of a gas distributor and the additional arrangement of a second perforated plate, a supercritical extractor can be used to perform effective supercritical carbon dioxide extraction on an ultra-micro sea cucumber powder, thereby achieving the deodorization of the ultra-micro sea cucumber powder and improving the edible quality thereof. Moreover, by detecting and regulating the bulk density and the tap density, optimal processing parameters for the ultra-micro sea cucumber powder are found, such that the prepared ultra-micro sea cucumber powder has a high polysaccharide release rate and good edible quality, and can be easily processed subsequently.

The present disclosure relates to microencapsulated compositions comprising one or more hydrophobic substances encapsulated by an encapsulant, the encapsulant comprising one or more denatured proteins and / or peptides, the one or more denatured proteins and / or peptides being obtained from a starting protein by subjecting the starting protein to a high shear process such that the average particle size of the one or more denatured proteins and / or peptides is reduced relative to the starting protein. The present disclosure further relates to methods for protecting hydrophobic substances from oxidative degradation, improving the oxidative stability of hydrophobic substances, and reducing surface free fat in microencapsulated compositions, as well as stable emulsions and compositions comprising the hydrophobic substances.

The present invention relates to a method for manufacturing apple bugak and apple bugak manufactured thereby and, more specifically, to a method for manufacturing apple bugak and apple bugak manufactured thereby, which has excellent flavor, texture, taste, and overall palatability, and thus can be consumed deliciously and healthfully by people of all ages and genders.

Disclosed is a method to prepare a myceliated high-protein food product, which includes culturing a fungi an aqueous media which has a high level of protein, for example at least 20 g protein per 100 g dry weight with excipients, on a dry weight basis. The fungi can include Pleurotus ostreatus, Pleurotus eryngii, Lepista nuda, Hericium erinaceus, Lentinula edodes, Agaricus blazeii, Laetiporus sulfureus and combinations thereof. After culturing, the material is harvested by obtaining the myceliated high protein food product via drying or concentrating. The resultant myceliated high protein food product may have its taste, flavor, or aroma modulated, such as by increasing desirable flavors or tastes such as meaty, savory, umami, popcorn and / or by decreasing undesirable flavors such as bitterness, astringency or beaniness. Deflavoring and / or deodorizing as compared to non-myceliated control materials can also be observed. Also disclosed are myceliated high protein food products.

The present invention relates to a composition for preventing or treating neuroinflammation, comprising, as an active ingredient, an extract of the aerial parts of Peucedanum japonicum. The extract of the aerial parts of Peucedanum japonicum and a compound isolated therefrom, of the present invention, were confirmed to inhibit NO production in microglial cell lines in which inflammatory responses are induced by LPS. It was also confirmed that the extract of the aerial parts of Peucedanum japonicum inhibited various inflammatory pathways related to neuroinflammation, and inhibited inflammatory activation factors. Furthermore, the extract was confirmed to inhibit the expression of inflammatory proteins in neuroinflammatory responses, thereby confirming the anti-neuroinflammatory effect thereof.

The present invention relates to a system (10) for producing baked plant food (1), particularly baked potato chips, the system (10) comprising: at least one pre-drying section (20) for pre-drying a provided plant food (1), particularly potato slices, and at least one baking section (40) for baking the pre-drying food, wherein the pre-drying section (20) comprises a bottom (21) for receiving the plant food (1), the bottom (21) is configured to be set in a vibrating state, and the pre-drying section (20) comprises an energy supply unit (23) for pre-drying the plant food (1) by supplying energy to the plant food (1). The present invention further relates to a method for producing baked plant food (1) and a vibrating oven (50).

The present invention relates to a method for preparing a legume starch with a high content of slowly digestible fraction (SDS), a hydrothermal treatment method characterised in that it comprises the following steps: 1) Preparing a starch milk with a dry matter content of between 30 and 40% by weight, preferably 32% by weight, 2) Heating the starch milk prepared in this way to a temperature 10 to 15°C lower than its gelatinisation temperature, 3) Stirring the starch milk obtained in this way at this temperature for between 45 minutes and 7 hours, preferably between 1 hour and 6 hours, 4) Recovering, filtering and drying the starch milk treated in this way.

The present disclosure relates to low density, high protein, oat-based ready-to-eat food pieces, compositions including such food pieces, and methods of making such food pieces. The pieces include oat flour as a first ingredient, about 30% to about 40% by dry weight protein, where at least a portion of the protein ingredients include a protein with a PDCAAS greater of at least 60%, such as pea protein or soybean protein, and 0% to less than 6% maltodextrin.

Non-meat-derived yeast extracts having rich meat flavor, and a preparation method therefor. The method includes: (1) mixing a yeast extract, vitamins, amino acids and water, and adding reducing sugar as needed; (2) adjusting the pH of a mixture obtained in step (1) at 4.0-8.0 with a pH regulator, and stirring the mixture to react at a temperature of 80-130° C. for 30-180 min to obtain a thermal-heated product; (3) adding vegetable oil into the thermal-heated product, and adding edible salt as needed to obtain a material to be dried; and (4) performing vacuum drying on the material to be dried obtained in step (3), and crushing the dried material. According to the present invention, the yeast extract is taken as a main raw material of a Maillard reaction, and a small amount of vitamins, amino acids and reducing sugar are added, so that the formula is simple. The yeast extracts with different rich meat flavor characteristics are obtained via the design of different formulas and process conditions, which better meets the demands of different food fields.

The present invention relates to a method for producing beetle oil enriched with vitamin D3, comprising a light treatment step in which at least one light source emits ultraviolet radiation in the direction of said beetle oil.

This invention discloses a braising device for air-dried chicken, comprising an air-drying cylinder, a braising cylinder, a fan blade opening and closing mechanism, and multiple quantitative feeding components. The air-drying cylinder contains the air-drying components, and the braising cylinder contains the braising components. The braising components include a rotating shaft, a filter screen, a stirring component, and a draining screen. The filter screen is rotatably mounted to the rotating shaft, the stirring component is driven onto the rotating shaft, and the draining screen is threaded onto the rotating shaft. The upper half of the rotating shaft is an externally threaded section. The fan blade opening and closing mechanism is located between the air-drying cylinder and the braising cylinder. The multiple quantitative feeding components are located on the outer edge of the braising cylinder and are linked with the stirring component. This invention integrates air-drying and braising into one unit. The air-dried chicken can be directly fed into the braising cylinder for braising, eliminating the need for a separate process. The draining screen ensures the chicken is smoothly transported into the braising broth for braising and prevents spices from adhering to the chicken after braising. It also allows for draining the chicken.

This invention provides a method for manufacturing fried instant noodles with high alpha content and excellent taste and texture. The method includes a step of frying and drying raw noodles without steaming or boiling them. Specifically, this invention provides a method for manufacturing fried instant noodles, comprising the following steps: mixing and kneading a dough containing a main ingredient, at least one calcium-containing material selected from calcined calcium and calcium hydroxide, and water to obtain a dough; cutting raw noodles from the dough; and frying and drying the raw noodles without steaming or boiling them.