1382results about "Hops treatment" patented technology

The present invention relates to the confectionery compositions including a saccharide and a chewing gum base.

A pasteurization or sterilization process reduces fouling of a food or beverage composition containing protein during the heat treatment. An antifouling agent is added to the food or beverage composition that is selected from hydroxypropylcellulose (HPC) with a hydroxypropyl molar substitution of greater than 3.0 and a weight average molecular weight (Mw) as measured by SEC of greater than 350,000 Dalton, methylhydroxypropylcellulose (MHPC) with a methoxyl content of greater than 17% and a hydroxypropyl content of greater than 3%, methylcellulose (MC) with a methoxyl content greater than 17% and a viscosity in water at ambient temperatures and a concentration of 2% of greater than 1,000 cps, or mixtures thereof, This food or beverage composition is then heated in a first heat exchanger at a temperature between 50 and 100° C. for a time of from about 2 seconds to 30 minutes for pasteurization or it is further heated to sterilization temperatures before being packaged out or further processed. The improvements of this process is that the heat exchangers are fouled at least 10% by weight less or run-time increased at least 10% as compared to when heat-treating a similar food or beverage composition without the antifouling agent.

The present invention relates to a process for making a bread product. The process includes the addition of a non-maltogenic exoamylase that hydrolyses starch to a starch medium, and the application of heat to the starch medium. The non-maltogenic exomylase cleaves one or more linear malto-oligosaccharides, predominantly consisting of from four to eight D-glucopyranosyl units, from non-reducing ends of amylopectin side chains. The non-maltogenic exoamylase has an endoamylase activity of less than 0.5 endoamylase units (EAU) per unit of exoamylase activity.

Carbon dioxide is used as a reaction solvent in the hydrogenation of organic compounds. The carbon dioxide is preferably a liquid or a supercritical fluid. The hydrogenation method can be used advantageously in methods for making tetrahydroiso-alpha-acids from alpha-acids, iso-alpha-acids, or beta-acids. If beta-acids are used to make tetrahydroiso-alpha-acids, an acidic lower alcohol is preferably added to the carbon dioxide reaction medium to act as a promoter.

Taught herein are a precharged ground coffee capsule comprising a polygonal cross-section container body made of a liquid-impermeable material, the container body having an open end and a large axial opening formed in a bottom wall of the container body, two walls made of a liquid-permeable material being arranged on the open end and at the bottom wall respectively, the liquid-impermeable material comprising a metallic material support layer and a thermoplastic material layer, the thermoplastic material layer facing the interior of the container body, the permeable walls being coupled to the container body through the thermoplastic material layer, an outwardly projecting radial flange being provided at the open end of the container body; a method for producing the capsule; and an apparatus for implementing the method.

The invention provides unique and novel strains of microalgae that have been subjected to non-transgenic methods of mutation sufficient to reduce the coloration of biomass produced by the strains. Biomass produced from such strains can be used in the manufacture of baked goods, gluten free foods, beverages, high lipid algal flours, and other foods. Pigments such as carotenoids and chlorophyll can be undesirable for consumer acceptance when incorporated into foods such as mayonnaise, yogurt, and white sauces that are not traditionally associated with colors such as yellow, red, orange and green. Some pigments, such as chlorophyll, can also create undesirable taste profiles. Use of reduced pigment microalgal biomass expands the range of food products that can be manufactured with healthy lipid profiles. High protein containing biomass of the invention, also reduced in pigmentation, is also incorporated into products such as meat analogues, nutritional bars and meal replacement beverages. The reduced pigmentation microalgae also allow for incorporation of higher amounts of biomass into certain food products that could otherwise be achieved using highly pigmented microalgal biomass. Methods of generating novel reduced pigment microalgae are disclosed herein. The strains provided by the invention are also useful in the manufacture of healthy, neutral colored extracted triglyceride oils.

The invention allows cool rooms or sea containers designed for frozen goods to handle produce requiring more precisely controlled temperatures and conditions, e.g., vegetables and fruits requiring temperatures in the chilling range and often also needing control or modification of the atmosphere. Each load of produce (100) (e.g. of pallet size) is held in the sea container or cool room but is sealed from the air of the refrigerated environment by, for example, a plastics bag (56). The atmosphere within the bag is then circulated by a fan (12) (or by convection currents from a heating element) so as to pass through the load and around it via ducts (30) provided adjacent the bag (56). Heat exchange (50) between the circulating gas and the refrigerated environment, via the plastics film, serves to cool the load. However, if cooling is excessive a heating element can be used to raise the temperature of the circulating atmosphere. Gas composition of the atmosphere can be controlled by scrubbing, flushing, etc. via pipes from a central unit or at each load individually or by choosing semi-permeable plastic for the sealing bags.

Oil of improved quality is produced by treating the oil with an active substance capable of reducing the anisidine value of the oil. Food products comprising the oil of improved quality are also disclosed.

The present invention relates to methods for producing high levels of alcohol during fermentation of plant material, and to the high alcohol beer produced. The method can include selecting plant material. Selecting can include excluding plant material that has been exposed to high temperatures or that has had high moisture content.

Structures can be formed from a composition, which can be referred to as a biopolymer, that includes fermentation solids and thermoactive material. Methods of making biopolymer products include for example extruding, injection molding, or compounding fermentation solid and thermoactive material. Structures formed from biopolymer can include lumber replacements, window components, door components, siding assemblies, and other structures.

The present invention relates to non-segregating flavored coffee compositions. In particular, the present invention relates to novel flavored coffee compositions that minimize or inhibit the segregation and separation of constituent components, and the corresponding processes for making such compositions. The flavored coffee compositions herein are characterized as having a roast and ground, an instant coffee component, or mixtures thereof. The roast and ground coffee component will have a moisture level in the range of from about 1% to about 15%, a particle density in the range of from about 0.1 g/cc to about 0.45 g/cc, and a mean particle size distribution in the range of from about 400 microns to about 1300 microns. The instant coffee components used herein will have a particle density in the range of from about 0.1 g/cc to about 0.8 g/cc, a mean particle size distribution in the range of from about 250 microns to about 2360 microns, and a moisture level in the range of from about 1% to about 4.5%. The flavored coffee composition further contains a flavoring component with a moisture level in the range of from about 1% to about 7%, a particle density in the range of from about 0.1 g/cc to about 0.8 g/cc, and a mean particle size distribution in the range of from about 5 microns to about 150 microns. The ratio of coffee component particle size to flavor component particle size is in the range of from about 100:1 to about 5:1.

A method comprising selection of unbroken whole grain rice that are first washed, or whole grain corn that is first reduced in size, and then making an aqueous slurry that is subsequently wet milled to release all the protein, fat, fiber, and starch components normally held in the structure of the grain. The resulting slurry can be reacted with heat to gelatinize the starch and the subsequent product dried. Also, the heated slurry containing the liberated components can be treated to enzymatic hydrolysis via the process of liquefaction and optionally saccharification, producing whole grain rice milk products having diverse carbohydrate compositions. The whole grain milk products are characterized by a nutritional composition containing substantially all the nutritional components of the whole grain, being an opaque whole milk colloid, having smooth texture versus pulpiness, lacking in all bitterness normally associated with whole grain products, and having a variety of sweetness levels from non-sweet to very sweet.

A meat treatment method and apparatus for handling, storage, transportation and sale of meat exposes the meat to a controlled gas environment. This environment includes oxygen under pressure in excess of atmospheric wherein the meat is exposed for a predetermined period of time. The method may also includes the step of pre-treating the meat in a substantially anaerobic environment for a sufficient time to achieve a predetermined close down of aerobic bacteria on the meat and suspension of most biochemic effects of oxygen on the meat. Subsequently, the method includes the treating of the meat under aerobic conditions including the step of supplying oxygen under pressure. The method also includes the prepackaging of meat in at least partially gas permeable packaging suitable for use in a retail sale environment, prior to aerobic gas pressure treatment. The method improves shelf life and appearance of meat over a traditionally handled product.

One embodiment of the present invention is method for making an alcohol concentrate using a nested batch fermentation process, wherein multiple rounds of wort fermentation, distillation and refortification, is described. The rounds are repeated until the desired concentration of fermented wort is obtained. Another embodiment of the present invention is a method for a continuous fermentation process, wherein portions of the fermentation are distilled and the remaining wort is returned to the active fermentation. This process is repeated until the desired concentration of the fermented wort is obtained. Yet another embodiment of the present invention is a method for extraction of hops compounds, wherein the distilled alcohol from the nested or continuous fermentation process is used.

Beverage additive cartridges, beverage brewing systems and methods of brewing a beverage whereby a beverage additive cartridge containing an ingredient is used in combination with a beverage brewing cartridge to add the ingredient of the additive cartridge to the brewed fluid flow of the brewing cartridge. The resultant brew is an ingredient-brewed fluid mixture that outflows a brewing machine via an outlet probe.

A device or sachet (3) for maintaining or modifying the atmosphere in a package suitable for meat, beef, lamb, pork, etc. the device including at least two containing layers (4, 5), a moisture activated chemical substance (6) contained by the containing layers, and at least one absorbent layer (7). Moisture within the package is soaked up by the absorbing layer. The moisture is then transferred from the absorbing layer to permeate through a micro-porous layer (5) as water vapor and activate the chemicals. The gas produced by the chemicals then passes through the sachet and into the package's atmosphere. This modifies the atomosphere to ensure that there is an adequate quantity of CO2 for achieving the desired shelf life of the packaged food.

Highly purified Stevioside, Rebaudioside A and a purified sweet steviol glycoside mixture were prepared from sweet glycoside extracts obtained from Stevia rebaudiana Bertoni leaves. The resulting sweeteners are suitable as non-calorie, non-cariogenic, non-bitter, non-lingering sweeteners, which may be advantageously applied in foods, beverages, and milk products.

A process for preserving the color of red meat, which entails contacting the meat with an effective amount of an atmosphere selected from the group consisting of a noble gas, a mixture of noble gases and a mixture containing at least one noble gas and a carrier gas, the noble gas in the mixture with the carrier gas being selected from the group consisting of argon, neon, xenon an krypton and being present in said mixture in an amount of greater than about 10% by volume.