519 results about "Dried food" patented technology

Disclosed are ready-to-eat puffed dried food products that are high both in protein and in fiber. The cereals contain sufficient amounts of at least one protein ingredient to provide a total protein content about 50% to 75% (dry weight) of the cooked food product; sufficient amounts of at least one dietary fiber ingredient to provide a total fiber content of about 1-45% (dry weight); and sufficient amounts of a starch containing ingredient to provide a starch content of about 5-45%. The food products have a crush strength raging from about 0.25 to 3.5 kg / cm3.

The invention provides dried food compositions. In particular, the dried food compositions generally contain a structured protein along with other macronutrients and micronutrients.

Disclosed are ready-to-eat puffed dried food products that are high both in protein and in fiber. The cereals contain sufficient amounts of at least one protein ingredient to provide a total protein content about 50% to 75% (dry weight) of the cooked food product; sufficient amounts of at least one dietary fiber ingredient to provide a total fiber content of about 1-45% (dry weight); and sufficient amounts of a starch containing ingredient to provide a starch content of about 5-45%. The food products have a crush strength raging from about 0.25 to 3.5 kg / cm3.

An apparatus for pasteurizing a dry food product comprises an impingement chamber, a conveyor for conveying the dry food product through the impingement chamber; a heater and water supply assembly for generating heated, moist air, and a fan for circulating the heated, moist air through the impingement chamber and onto the dry food product. In operation, the moisture in the heated, moist air condenses on the surface of the dry food product and produces a heat of condensation which heats the surface of the dry food product. Moreover, this heat of condensation is sufficient to kill a percentage of any pathogenic microorganisms which may be present on the surface of the dry food product.

This invention addresses the problem of how to separately regulate the food intake of multiple animals using the same feeder with the goal of maintaining healthy weight for all. The invention provides a means to prevent access to the feeder by animals that have exceeded their allowance (as dictated by programmable profiles) as well as preventing unauthorized animals (such as excluded pets, wild animals or animals on a special diet). The methods can be applied to a broad range of feeders: for domestic pets, livestock, zoo animals and other managed animals. The invention is particularly well suited to dry food gravity feeders. The invention details electronic and electro-mechanical embodiments of devices intended for the described purpose.

The disclosure relates to a probiotic delivery system that can be consumed as a snack-food or added to a food product. In particular, the disclosure describes a crisp and tasty treat that comprises viable probiotic microorganisms preserved in a vacuum dried matrix of sugars, proteins, and polysaccharides. The probiotic remain viable within the treat for a longer time without the need for additional moisture barrier coating. The probiotic also remain viable in the animal gastrointestinal tract.

The disclosure relates to a probiotic delivery system that can be consumed as a snack-food or added to a food product. In particular, the disclosure describes a crisp and tasty treat that comprises viable probiotic microorganisms preserved in a vacuum dried matrix of sugars, proteins, and polysaccharides. The probiotic remain viable within the treat for a longer time without the need for additional moisture barrier coating. The probiotic also remain viable in the animal gastrointestinal tract.

The invention relates to a nutritional porridge mixture and a preparation method thereof, belonging to the technical field of production and processing of nutritional foods. The food mixture consists of coarse cereals, vegetables, fruits, dried fruits, nuts, seeds, beans, funguses, alga and special foods. According to various characters and different qualities of the foods, the foods are treated by a method and a process of washing, soaking, washing, airing, steaming, boil-drying, air drying and sun drying, then the dried food products are mixed together, milled in a flour mill and sent to a molding machine to be prepared into oatmeal, and finally the products are subjected to vacuum packaging under the illumination of an ultraviolet sterilizing lamp. The nutritional porridge disclosed by the invention is free of any food additives, anti-corrosive agents, sugar, salt and the like, so the original taste and flavor as well as the natural nutritional ingredients and effects of the foods are retained.

A hermetically sealable dispenser for measuring and dispensing predetermined amounts of a granular product without breakage of the product. The dispenser comprises a container which can be filled with the product, and a flexible, rotatable, paddle wheel fixed within the container. The spacing between paddles of the paddle wheel form measuring compartments. The dimensions of the paddle wheel are such that the wheel forms a hermetic seal near one end of the container. A lid is provided to seal the upper end of the container such that the product is stored in an air-tight compartment prior to dispensing.

A dry particulate food dispenser provides food to pets in response to a scratching action upon a scratching surface. The scratching action operates an adjustable valve located inside a food hopper and limits the amount of food dropped into a supporting bowl. The adjustable valve allows the user to control the amount of food provided in each actuation of the valve and accommodates different shapes and sizes of dry food.

Food products are provided comprising a food base and the compound fat encapsulated pro-biotic as a coating or portion or phase of the food product. The food base can include the compound fat encapsulated pro-biotic as a topical coating or phase or portion. The food base or foodstuff is dried and has a water activity ranging from about 0.1 to about 0.35. The weight ratio of food base to compound fat encapsulated pro-biotic ranges from about 100:1 to about 100:400. The pieces of the coated food base can be admixed with pieces of uncoated dried food base of the same or different composition to provide desired levels of pro-biotic fortification

The invention relates to a device for desiccating food residue and method thereof, specifically to a device for drying food residue and method thereof. The inventive food residue drying device comprises a feeding rotary joint (1), a feeding pipe (2), a hollow disc (3), a conduit (4), a feed inlet (5), an exhaust pipe (6), a checking port (7), a shell (8), a scraper blade (9), propellers (10), a coil pipe (11), a hollow shaft (12), a discharge rotary joint (13), a discharge pipe (14), a discharge port (15) and a supporting seat (16). The inventive food residue drying method comprises the following steps of: feeding high-temperature heat-conducting media into the rotary hollow shaft, hollow disc and coil pipe from the feeding pipe to dry the food residue in the shell through uniform heating of the hollow cavity wall, mixing the food residue by the propellers on the hollow disc and coil pipe and the scraper blade on the inner wall of the shell to move the food residue toward the discharge port at uniform speed, and discharging the exhaust gas generated during drying process to a following exhaust gas treatment device. The inventive drying device and method can rapidly dry food residueand kill noxious bacteria and pathogenic bacteria in the food residue, so as to ensure the sanitation and safety of the food residue.

Food products are provided comprising a food base and the chocolate or cocoa butter encapsulated pro-biotic, especially lactic acid forming cultures, as a coating or portion or phase of the food product. The food base can include the chocolate or cocoa butter encapsulated pro-biotic as a topical coating or phase or portion. The food base or foodstuff is dried and has a water activity ranging from about 0.1 to about 0.35. The weight ratio of food base to chocolate or cocoa butter encapsulated pro-biotic ranges from about 100:1 to about 100:400. The pieces of the coated food base can be admixed with pieces of uncoated dried food base of the same or different composition to provide desired levels of pro-biotic fortification.

A food dispenser for dispensing dry food, the food dispenser comprising: a food receiving module for receiving the food; a metering module for metering a quantity of the food to dispense, the metering module including an impeller having at least one arm defining a vane, the impeller being rotatably mounted in the metering module, the metering module also including a power drive unit operatively coupled to the impeller for selectively rotating the impeller; a discharge module operatively coupled to the output port for receiving the food from the output port and dispensing the food; an impeller rotation detector operatively coupled to the impeller for detecting a rotation of the impeller when the power drive unit is used to rotate the impeller. The metering module is configured and sized to discharge a predetermined quantity of the food when the impeller rotates over a predetermined rotation angle. The impeller rotation detector detects that the impeller has rotated over the predetermined rotation angle after the power drive unit has been energized to detect dispensing of the predetermined quantity of the food.

A wetting agent which does not present an overall sweet taste, and processes for making and using it. The wetting agent comprises i) at least 40 wt. % or higher of solids, based on total solids in the binder, of one or more fibrous ingredient and ii) at least 1 wt. % of a compound which includes glycerol and / or fatty acid moieties. In a preferred embodiment, the fibrous compound comprises dextrin, most preferably wheat dextrin. In accordance with another embodiment of the invention, the wetting agent includes one or more fibrous ingredients having fewer than 70% glucosidic 1,4 linkages, more than 15% glucosidic 1,6 linkages, especially from 25% to 50%, at least 5% each of glucosidic 1,2 linkages and glucosidic 1,3 linkages and less than 5 wt. % mono- and disaccharides. The wetting agent is useful particularly for savory food bars. The invention is also directed to a process of using the wetting agent by applying it to dried food ingredients to rehydrate the foods and to the rehydrated food ingredients per se.

An improved instant yogurt-like food product is formulated as a free-flowing dry food composition and is quickly reconstituted with a liquid by hand shaking. The food product can be formulated to be edible or drinkable. The composition includes at least one yogurt producing bacteria, a viscosity control agent, a cold water swelling starch, an edible acid, a sweetener, a flavoring agent and an edible salt. The composition can also include a prebiotic carbohydrate to create a synbiotic food product. The composition can be prepackaged and has a relatively long shelf life.

The invention discloses a method for processing freeze-dried fruit and vegetable products, comprising the following steps of: (1) raw material selection, (2) screening, (3) fruit cleaning and sterilization, (4) shelling and kernel removal, (5) cutting, (6) sterilization, (7) traying, (8) pre-freezing, (9) freeze-drying and (10) packaging. By the adoption of the method for the freeze-dried fruits and vegetables, the investment cost of production equipment is less, and the reasonable freeze-drying time is controlled, so that the operation cost of equipment is more economical, and the production cost of the whole freeze-dried food is lower, therefore the development of the freeze-dried food is largely promoted.

A food dispenser for dispensing dry food, the food dispenser comprising: a food receiving module for receiving the food; a metering module for metering a quantity of the food to dispense, the metering module including an impeller having at least one arm defining a vane, the impeller being rotatably mounted in the metering module, the metering module also including a power drive unit operatively coupled to the impeller for selectively rotating the impeller; a discharge module operatively coupled to the output port for receiving the food from the output port and dispensing the food; an impeller rotation detector operatively coupled to the impeller for detecting a rotation of the impeller when the power drive unit is used to rotate the impeller. The metering module is configured and sized to discharge a predetermined quantity of the food when the impeller rotates over a predetermined rotation angle. The impeller rotation detector detects that the impeller has rotated over the predetermined rotation angle after the power drive unit has been energized to detect dispensing of the predetermined quantity of the food.

Dehydrated, edible, high-protein food products formed of cultured muscle cells that are combined (e.g., mixed) with a hydrogel (e.g., a plant-derived polysaccharide) are described. These food products may be formed into a chip (e.g., snack chip), that has a protein content of greater than 50%. One or more flavorants may also be included.

The invention discloses a combined sterilization method for freeze-dried food quality preservation by ozone, ultraviolet rays and nano-silver coating film, which belongs to the technical field of dry food safety control. The main process of the joint sterilization is: for freeze-dried food, use nano-silver for pretreatment of raw materials and ozone sterilization of finished products or a combination of ozone and other technologies to control the microbial content within 1000 / g, coliform bacteria group (or Escherichia coli) up to standard (negative). The present invention adopts the method of combining ozone, ultraviolet rays and nano-silver, and also includes a new process for subsequent removal of residual ozone, which not only increases the effect of ozone sterilization, but also makes the product after sterilization can control the microbial content within a safe range, and at the same time It does not damage the quality, characteristics, taste and nutritional content of freeze-dried food.

Dried foods infused with inulin are provided, especially whole vegetable pieces. Such products are characterized as food pieces having a water activity ranging from about 0.15 to 0.5. The foods can comprise about 1% to 30% inulin. The inulin has a D.P ranging from about 2-9. The products are shelf stable and provide high levels of fiber. Methods of preparing dried inulin infused vegetable products are described comprising the steps of providing a quantity of un-comminuted food pieces having a moisture content ranging from about 40% to about 95%; infusing the food pieces with an inulin wherein the inulin has a degree of polymerization ranging from about 2-9 to form an at least partially inulin infused food piece; and drying the inulin infused food piece to a finish water activity ranging from about 0.4 to 0.55.

There are described freeze-dried food products which have porous structure with fine texture than those obtained by conventional processes to give smooth melting in mouth and a process for preparing the freeze-dried food products. According to the process, raw materials for the food are made into a form of aqueous solution or paste, emulsified, made into semi-frozen state by cooling the emulsion, freeze-dried by further cooling in a mold, and then subjected to freeze-drying treatment.

Coated snack products are provided whose coating are reminiscent of high fat compound fat coating, resistant to rub-off of a powdery or fat based topping as well as methods for preparing such coated snack products. The present invention provides methods for preparing such coated food product including providing a hot (about 60-85° C.), oil-in-water emulsion coating slurry containing a hydrated film forming hydrophilic colloid. The slurry comprises about 5%-30% of the emulsion of flavor solids in powder form. The methods include applying the hot emulsion to a food base to provide a wet emulsion coated food base. The methods include drying the wet slurry emulsion coated food product to a moisture content of about 1-4% at a temperature of less than the sugar melting point to provide a finished dried food product having non-powdered coating.

The invention provides a preparation method for assorted jam, which consists of 35-55 parts of animal meat, 30-45 parts of bean product, 10-20 parts of vegetable, 8-15 parts of dried food, 5-10 parts of dried nuts and 3-5 parts of flavoring and is prepared by the steps of selecting materials, washing, blending, clystering, steaming to be prepared into finished product, packing and storing. The product has the advantages of scientific prescription, reasonable matching of meat and vegetables, rich nutrient contents, good taste, high nutritious value, unique taste when eating, easy digestion and diversified varieties and colors, which is a high-protein, low-fat and multifiber plant food suitable for all ages and various occasions such as home, hotel, restaurant, tour, leisure, picnic, etc.

The invention relates to a preparation method of a freeze-dried mixed food and products thereof. The preparation method comprises the steps of: mixing meat, vegetables and / or fruits with a coagulator; then freezing the mixed food; and dehydrating the frozen mixed food to prepare the freeze-dried mixed food. A vacuum drying mode is adopted in the dehydrating step. The invention is used for processing pet foods, and can ensure that the pet foods have balanced nutrition and no loss of nutrition.

A dry food composition comprising one or more pieces having zero to baseline palatant level and one or more pieces having an enhanced palatant level compared to the pieces having zero to baseline palatant level. The composition surprisingly exhibits enhanced palatability to an animal when compared to food compositions comprising pieces having a uniform level of palatability enhancer.

The invention provides wet food compositions that have the characteristics of dry food compositions. The compositions contain from about 90 to about 99% of one or more meat emulsion chunks and from about 1 to about 10% of one or more binders. The compositions are made using a method that produces compositions having a moisture content greater than 45% but, surprisingly, have the characteristics of dry food compositions. The compositions have the relatively high palatability advantages of wet food compositions while having the desirable physical characteristics of dry food compositions.

The feeder toy is designed for cats and small dogs. The device is formed from a non-toxic, eco-friendly food grade plastic. The rounded, weighted profile provides a self-propelled motion, eliminating the need for any batteries. The innovative design wobbles and moves about the floor, forcing a pet to move and interact with the toy in order to eat. The unique food-dispensing hole adjusts by rotating the two ends; allowing for different sized dry food and dispensing rates. Holes at the bottom allow trapped bits to escape. The two ends come apart for easy filling and cleaning.