60 results about "Egg Food Product" patented technology

The present invention is a system for replacing gluten in food products. Preferably, the gluten replacement system of the present invention utilizes gluten-free ingredients that mimic the functions of gluten in a dough and in a final product made from the dough. The gluten replacement system can be used to formulate food products that are safe for consumption by those who have a gluten intolerance, allergy or sensitivity, or by those who follow a gluten-free diet. The present invention is also directed to a composition for making a gluten-free product. The composition preferably mimics the functions of gluten in a food product. This composition may include a gluten-free gas-retaining polymer and a gluten-free setting polymer, and it may also include a hydrocolloid or a starch, or both.

A food product (10) comprises at least two components (14, 16) with different moisture and/or fat contents and at least one pouch (18, 24), at least partially enclosing one of the components (16), preferably a high-moisture component, and is characterized in that the open end (22) of the pouch (18) is turned back so as to form a cuff and so as to be exposed to the outside of the food product (10). In a method of making a food product comprising at least two components with different moisture and/or fat contents and at least one pouch at least partially enclosing one of the components, preferably a high-moisture component, the open end of the pouch is turned back so as to form a cuff, the component is filled into the pouch, and the pouch is enclosed with another component so as to seal the pouch and expose the open end of the pouch to the outside of the food product.

Methods and uses of one or more straight chain C₄-C₅ mercapto-alkanones in an amount sufficient to increase the organoleptic properties of a coffee flavor provided in a food or beverage. The compounds may be used to replace or reinforce flavors or aromas that were at least partially removed during preparation of soluble coffee powder. The aroma-providing compound(s) may be added to soluble coffee powder prior to its incorporation or addition to the food or beverage in an amount sufficient to increase the coffee flavor thereto. Food products and beverages containing one or more of these aroma-providing substances are also included. Depending on which flavor notes and aromas are desired in the final product, other aroma-providing substances may be added to the food products and beverages. It has been found that particularly suitable additional aroma-providing compounds for use in the present invention are 4-methoxy-2-methylbutan-2-thiol alone or in combination with other sulfur containing coffee odorants.

The invention provides an addition material for confectionery production or breadmaking, a preparation method thereof and a farina heat-processed food product using the same, and relates to the addition material for confectionery production or breadmaking, the preparation method thereof and the farina heat-processed food product using the same, which solves problems of high product cost and high preparation technique demand caused by limited increased starch content due to machine limit in the ingot-shaping process, low yield for ingot production grain by grain, as well as big apparatus scale and large initial investment working cash in the prior art. The addition material for the confectionery production or breadmaking takes saccharides, starch, or saccharides, starch and tackify polysaccharides and water as well as water raw material and pigment generally for various foods as the essential components and is prepared by pelleting shaping and drying. The addition material for the confectionery production or breadmaking is blended in a dough of a thermally processed farina food and then heated and made to the farina heat-processed food.

The present invention is a system for replacing gluten in food products. In certain embodiments, the gluten replacement system of the present invention utilizes gluten-free ingredients that mimic the functions of gluten in a dough and in a final product made from the dough. The gluten replacement system can be used to formulate food products that are safe for consumption by those who have a gluten intolerance, allergy or sensitivity, or by those who follow a gluten-free diet. The present invention is also directed to a composition for making a gluten-free product. The composition in certain embodiments mimics the functions of gluten in a food product. This composition may include a gluten-free gas-retaining agent and a gluten-free setting agent, and it may also include a hydrocolloid or a starch, or both.

The present process relates to a formulation for a food product and preparation of a pre-formed filling unit for the provision of a consumable food product containing eggs, which may be refrigerated and/or frozen for future heating within a microwave oven for consumption by an individual. The process involves the initial step of acquisition of liquid eggs which may be scrambled. The liquid eggs are cooked whereupon the cooked liquid eggs are combined with other ingredients. The temperature of the combined ingredients is regulated and/or controlled during processing. The combined and mixed food product may then be inserted into a mold to provide a desired shape. After cooking the consumable food product may be separated from the mold whereupon the consumable food article may be refrigerated and/or frozen for future reheating as a portion of a breakfast or other consumable food article.

An edible composition suitable to be used as barrier layer in significant amounts in food products and to prevent transfer of moisture into or from the food product to the environment as well as between different components in the food product is provided. The composition generally contains a demineralized dairy ingredient, a demineralized cocoa component, an emulsifier, a fatty component, and a sugar or polyol.

A process for the preparation of a coated frozen confectionery product whereby an aqueous solution in the supercooled state is caused to freeze while applied on at least part of the surface of a pre-frozen element of the product.

In one embodiment of the present invention a method for processing a plurality of food products includes loading the food products into a vacuum tumbler, filling the vacuum tumbler to a predetermined level with a processing solution having a pH level within a predetermined range, withdrawing air from the vacuum tumbler to create a partial vacuum, rotating the vacuum tumbler for a predetermined time period to expose the food products to the processing solution and the partial vacuum, periodically adding, during the predetermined time period, a predetermined amount of an organic acid to the processing solution to maintain the pH level within the predetermined range, and removing the food products from the vacuum tumbler after the predetermined time period.

The inventor has found that a meat based food product comprising lactobionic acid shows a reduced water loss upon freezing and subsequent thawing and/or upon cooking compared to a similar product without lactobionic add.

The invention provides a box for food products having a prismatic body provided with a bottom base, sidewalls and a top opening, and a closure cover of the top opening. The body and the cover are formed from a sheet of corrugated cardboard having an outer face covered with water-proof and water-repellent paint or varnish and an inner face covered with waterproof sheets or films of polyethylene (PE) or vinyl polymer. The box of the invention is water-proof and resistant for transporting food products.

The present invention discloses a production process of a recombinant protein product. The process includes: separating salted egg white from salted egg yolk, desalting the salted egg white, fermenting the salted egg white, adding fresh eggs and seasoning in the salted egg white, shaping the above mixture and egg yolk in a mold, cooking and pressurizing during the salted egg white process, and stripping. The invention realizes better desalting on salted egg white, and is applicable to reutilization of salted egg white in subsequent process, allows more delicious taste of egg products, and better forms egg white products.

A packaged fresh food product, particularly a meat product (10) is disclosed that comprise a hygroscopic insert (22) provided with a perforated humidity barrier layer as well as a foil separating both the hygroscopic insert (20) 2and the product (10) from the atmosphere outside the package. The foil is sealed by a seam prepared under vacuum conditions to enclose the product and the hygroscopic insert (22). Preferably, the foil is a bag (30). A method for producing packaged fresh food product (10) is also disclosed, wherein the product (10) is prepared, cut as needed and/or seasoned, then together with a hygroscopic insert (22) is sealed by a foil. Said foil is sealed under vacuum conditions and it is preferred to use a bag (30) as a foil.

“The present invention relates to a method of preparation for preserving raw food products from fishing, the method including, in the following order, filleting the products, washing them, then pricking them, and salting the fillets obtained using a dry mixture of marinade comprising dry salt, pepper, and sugar, and at least one vaporized alcohol and/or at least one vaporized aromatic oil, and leaving the products to marinate in contact with said dry marinade, in a pickling cold room at a controlled temperature, for a period of between 5 minutes and 48 hours, and rinsing the products, and drying the products in a drying room for a period of between 1 hour and 36 hours, and finally packaging the products.”

A collagen processing method for thickening or hardening the collagen sufficiently, by application of a liquid smoke fraction obtained from a liquid smoke derivative (a derivative being commercially available as Code V), so that the resultant treated collagen is useful as a casing for a food product. The liquid smoke fraction may be obtained by treating Code V with both carbon and a pH adjustment whereby the method is without an effect on the taste of the food product. In another embodiment, the Code V is only pH adjusted.

An animal protein-containing food product contains animal protein, water and an amount of an alkali silicate effective to enhance the moisture retention of the muscle food product. A method for treating an animal protein-containing food product to improve the moisture retention of the food product includes the step of contacting the muscle food product or food product ingredient with an alkali silicate.

The invention discloses a red date and longan cake and the making method thereof. The cake is prepared from wheatmeal, brown sugar, longan, red date, refined vegetable oil, margarine, egg, food additives (sorbitol, calcium propionate, potassium sorbate, dehydroacetic sodium and natamycin), edible salt, edible alcohol, edible essence, and the balance water. Based on the traditional Chinese technology, the characteristics of Chinese pastry are reserved, the western cake technology is also adopted, technology innovation and improvement are achieved, and the obtained red date and longan cake is high in nutrition value, sanitary and safe and tastes quite good.

It includes the stages of a) Slicing that product in slices with a 5 determined thickness, b) Partially drying those slices with a pressure lower than the atmospheric pressure and, optionally, with a simultaneous energy supply, c) Applying a modified atmosphere to the 10 product, d) Maturing that sliced food product in that modified atmosphere and in a controlled temperature. This process allows to reduce considerably the time elapsed in the stages of drying and maturing food 15 products.

An egg food product is provided that when mixed with baby food and given regularly to a baby will reduce the likelihood of the baby developing a food allergy to eggs. The egg food product is produced by taking whole eggs or egg whites and mixing or whipping them, either by themselves or with other ingredients such as rice, tapioca, wheat, corn, nut flours, soy flour, or bean flour. An acid or acid salt containing food product such as citric acid, lemon juice, and cream of tartar may be added while mixing or whipping the eggs in order to help firm the eggs or egg whites and allow them to retain more air. The resulting batter is then baked in order to produce a cake-like product. The resulting cake is then dried in order to remove substantially all moisture. The dried cake is then ground or milled into a powder.

A process for the manufacture of a frozen food product comprising antifreeze peptides, wherein the process comprises one or more of the following steps;

• (i) a (pre-) freezing) step which is a nucleation dominated freezing process;
• (ii) a (post-) compaction step using a screw extruder or a (piston) compactor;

The invention aims at providing the food manufacturer with a greater flexibility for using antifreeze peptide material in frozen food products when aiming to obtain a product with improved recrystallization properties in combination with a good texture. In particular it has been found that the texture of frozen food products containing antifreeze peptides can markedly be improved by carefully controlling its production method.