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5738results about "Food ingredient as taste affecting agent" patented technology

Method of hydration; infusion packet system(s), support member(s), delivery system(s), and method(s); with business model(s) and Method(s)

Liquid activated infusion packet(s) / system, promoting hydration, containing active and / or inactive ingredients and / or a support member(s). Infusion Packet(s) / System is one or more individual compartments, and / or group(s), whereby the enveloping material(s) may be totally or partially dissolvable, edible, transparent, opaque, decorated, etc. Further, including of one or more: color(s), flavor(s), aroma(s), pharmaceutical(s), nutraceutical(s), dietary supplement(s), enzyme(s), pre / pro-biotic(s), amino-acid(s), soluble-fiber(s), diagnostic agent(s) etc. regardless of form, + / - effervescence, + / - uniform / controlled-release encapsulations into liquid for humans and / or animals. Enveloping material may be in whole and / or in combination; non-synthetic / porous, and / or synthetic porous / non-porous with deliberate perforations. Infusion Packet(s) / System + / - tag, support member for assistance, consumer compliance: promotion, advertising, education, entertainment, (toy / game), etc. Manual and / or power operated parts, lights, noise, etc. Additionally incorporated; unique business modalities with test market opportunities and / or the ability to provide income and / or esteem for the health challenged.
Owner:STILLMAN SUZANNE JAFFE

Selenium-enriched suaeda salsa nutritional health-care fine dried noodles and production technology thereof

The invention discloses nutritional health-care fine dried noodles which are developed with suaeda salsa, stigma maydis and Chinese herbal medicines such as the root of kudzu vine, gynostemma pentaphyllum, cortex phellodendri, dandelions, cornus officinalis, radix rehmanniae preparata, herba portulacae, herba houttuyniae, licorice root and stevia rebaudiana as raw materials and have the effects of reducing blood lipid and blood pressure, improving organism immunity, beautifying the face and clearing away toxins, resisting fatigue and the like. The fine dried noodles contain rich functional activated substances such as suaeda salsa and amino acid, polypeptides, water-soluble dietary fibers, ferulic acid, active polysaccharides, saponin and flavone in the Chinese herbal medicines. The fine fried noodles have the advantages that compatibility of suaeda salsa and the Chinese herbal medicines is scientific, functional components in the Chinese herbal medicines are extracted through the technologies including ultrasonic secondary crushing, enzymolysis combined compound microorganism degradation and microwave assisted extraction method, the content of organic selenium in the product is increased, the nutritional healthy functions of the product are remarkably improved, and market prospects are wide.
Owner:QINGDAO JIARUI BIOLOGICAL TECH

A hot and spicy sauce and a preparation method thereof

The present invention discloses a hot and spicy sauce and a preparation method thereof, and belongs to the field of food seasoning technology. The preparation method comprises the following main steps: preparing each raw material according to characteristics of the raw materials, heating siritch to 180-200 DEG C, adding ginger and garlic into the siritch, sauting the ginger and garlic until fragrant, adding thick broad-bean sauce into the mixture, maintaining product temperature at about 95 DEG C and stir-frying the mixture for 3-6 minutes, frying the mixture with pepper, shii-take and chilli paste, edible fungus and diced tofu for about 10 minutes, adding inspissated juice of Chinese wolfberry, red date and apple, spice material and soy sauce into the mixture, frying the mixture for additional 5 minutes at a product temperature of about 95 DEG C, adding salt, edible fungus powder, crushed peanut and sesame, continuing frying the mixture for 5 minutes, adding zanthorylum oil, stopping the fire, and maintaining product temperature at above 65 DEG C for hot filling. The hot and spicy sauce prepared in accordance with the above-mentioned preparation method is rich in nutrition, beautiful, ruddy and shiny in color, rich in gloss, salty and spicy and natural in taste, harmonious in fragrance, and crispy and chewy in taste.
Owner:湖南辣啦食品科技有限公司

Production method of staple food vermicelli for diabetic population

The present invention provides a production method of staple food vermicelli for diabetic population, and the method is as follows: degreasing and ultra-finely grinding tartary buckwheat bran powder, mixing the tartary buckwheat bran powder with part of tartary buckwheat powder, then pre-cooking, then mixing with residual tartary buckwheat powder for preparing tartary buckwheat whole powder, and preparing vermicelli rich in the tartary buckwheat whole powder by formulation optimizing and vacuum flour mixing technology. The vermicelli rich in the tartary buckwheat whole powder comprises the following raw materials in parts by weight: 10 to 80 parts of the tartary buckwheat whole powder, 1 to 30 parts of hulless oat, 20 to 90 parts of wheat flour, 1 to 50 parts of resistant starch, 0.5 to 10 parts of high active gluten powder, 0.1 to 2.5 parts of edible salt, 0.1 to 0.5 part of edible colloid, 0.5 to 10 parts of starch and 0.1 to 0.2 part of dietary alkali. The vermicelli rich in the tartary buckwheat whole powder has the effects of significant control of rise in blood sugar after meals for type 2 diabetic patients, improvement of insulin sensitivity and reduction of insulin resistance, and can be used as a good staple food choice for the type 2 diabetic patients.
Owner:JIANGSU UNIV
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