69 results about "Flavouring agent" patented technology

A method of preparing a brewed beverage using a beverage brewing apparatus includes providing a flavorant, identifying a process cycle including one or more infusion cycles for preparing the brewed beverage, performing said one or more infusion cycles, wherein said performing of said one or more infusion cycles includes providing fluid to said flavorant, and varying a temperature of said fluid provided to said flavorant during a single infusion cycle of said one or more infusion cycles, or between a plurality of infusion cycles of said one or more infusion cycles.

A foodstuff comprises animal-derived meat and a filamentous fungus, for example Fusarium venenatum. It may comprise: 3.0 to 25.0 wt% animal-derived meat on a dry mass basis; 2.0 to 25.0 wt% fungus on a dry mass basis; 50.0 to 90.0 wt% water; 0.0 to 6.0 wt% flavourant(s); and 0.0 to 15.0 wt% binder(s).

A beverage system for dispensing a beverage, a flavouring container, a carbonated beverage system, and a method for preparing a flavored beverage are provided. In one embodiment, a beverage dispensing device includes a housing, a carbonation assembly, a carrier assembly, and one or more flavouring containers. The beverage dispensing device may also include a controller with a UI to allow a user to customize aspects of the beverage. These customizable aspects may include fluid volumes, carbonation levels, flavoring agent types, and / or flavoring doses. Based on customized aspects of the beverage, a beverage dispensing device may dispense an amount of carbonated water or non-carbonated water, and may dispense a certain type and amount of flavouring. Illustrative embodiments of the flavoring container are also provided.

On-the-go carbonation applications, devices and methods are provided, which enable carbonating and enhancing liquid content in various containers, such as drinking bottles, in relation to users' preferences and activity patterns. Devices include a sealed container holding a gas canister, an actuator configured to release gas from the gas canister and break a seal of the sealed container, and a gas passage configured to deliver the released gas, optionally with flavoring and / or supplement additives—into the liquid. Various configurations of the devices are provided to yield predefined carbonation and mixing of additives by simple actuation. Disclosed methods of carbonation enable configuring the device to be portable and attachable to various types of liquid container and monitor the usage of the devices. Applications provide users with suggestions for further use of the on-the-go carbonation device, in relation to the monitored use.

A method of manufacturing flavorant particles includes melting a food grade wax and a flavorant into a molten wax; solidifying the molten wax; and grinding the solidified molten wax into a plurality of flavorant particles. Another method of manufacturing flavorant particles includes melting a food grade wax and a flavorant into a molten wax, the molten wax having a melting temperature between about 50° C. to about 70° C.; and spray-chilling the molten wax into at least one solid flavorant particle, the solid flavorant particle having a diameter of between about 0.1 mm to about 2.0 mm.

This invention belongs to the field of food processing technology, specifically a method for preparing traditional resistant starch rice pudding. The method includes steaming rice, cooling and sprinkling with yeast, fermentation in a container, rinsing the rice residue with clean water, grinding into a slurry, blending, adding seasonings, three cooking processes, hot filling, and high-temperature sterilization. The innovative aspect of this invention is the addition of a water rinsing step after fermentation. Two rinses with room-temperature water remove most of the alcohol and organic acids from the rice residue, eliminating irritating substances such as alcohol and volatile acids, while preserving the natural aroma of the rice to the greatest extent. Combined with the three-cooking process, the starch in the rice pudding is fully gelatinized, producing a caramelized aroma and rich flavor similar to natural rice soup, while removing any raw or fishy taste. This results in a high degree of flavor integration and a smooth, delicate texture. The core process logic is consistent with traditional brewing, requiring no complex production equipment. The process is simple and easy to learn, and can be directly applied to the upgrading of traditional workshops, significantly improving product quality and market competitiveness.

The utility model discloses a kind of natural flavouring agent emulsification components, comprising: emulsification tank, cavity is provided in emulsification tank inside;Cover seat, cover seat is set in emulsification tank top;Carrying device, carrying device is used to support emulsification tank;Material adding device, material adding device is set on sealing cap;Air inlet and exhaust device, air inlet and exhaust device is set on emulsification tank, air inlet and exhaust device is used to import hot flow into cavity;Discharge device, discharge device is set on emulsification tank;Emulsification tank includes: inner tank body, multiple recesses are provided on inner tank body;Outer tank body, inner tank body is set on inner tank body;Among them, cavity is formed between inner tank body and outer tank body;The utility model is convenient for emulsification uniform, and improves emulsification effect.

The invention discloses salt baked flavor chicken energy chewable tablets and a preparation method thereof, and belongs to the technical field of food processing. The chewable tablet consists of the following components in percentage by weight: 20-40 parts of salt roasted chicken powder, 25-50 parts of an energy supplement, 0.1-0.5 part of composite vitamins, 10-30 parts of an excipient, 0.5-2 parts of a flavoring agent, 0.1-0.5 part of an antioxidant, 1-3 parts of magnesium stearate and the balance of deionized water. The salt-baked chicken powder is prepared by taking chicken breast as a raw material, rolling, kneading and pickling with a salt-baked flavor pickling solution, steaming, drying and pulverizing. According to the invention, the salt baked flavor and the nutrition of chicken are combined, the salty and fragrant flavor and balanced nutrition are combined, rapid and lasting energy supplementation can be realized, the chewable tablet is portable to eat, is subjected to dry granulation, low-temperature sterilization and aluminum foil packaging, has long shelf life, adopts a natural flavoring agent, is high in safety, and is suitable for various energy supplementation scenes such as sports, offices, outdoors and the like.

The invention provides a system for preparing a brewed beverage and a cartridge adapter for use in the system. A system for preparing a brewed beverage from at least one flavouring agent includes a housing, a receptacle connectable to the housing for holding the at least one flavouring agent, and a reservoir connectable to the housing. The receptacle includes a first fluid inlet and a second fluid inlet, and a first fluid flow path fluidly connects the reservoir to the first fluid inlet and a second fluid flow path fluidly connects the reservoir to the second fluid inlet.

To allow for easier adjustment of the amount of flavor dispensed in a flavor dispenser. [Solution] A flavor dispenser for distributing a dosage of flavoring, comprising: a flavoring chamber for containing the flavoring; and a dispensing member having a dispensing volume for receiving the flavoring from the flavoring chamber, the dispensing member forming an opening to the dispensing volume from which the flavoring is received from the flavoring chamber. The reciprocating member is movable relative to the dispensing member between a closed position in which the opening is isolated from the flavoring chamber; a first open position in which the opening is partially exposed to the flavoring chamber and a certain amount of flavoring can enter the dispensing volume through the opening; and a position in which it returns to the closed position and the flavoring is distributed by the dispensing member. The first open position of the reciprocating member is adjustable, and the amount of flavoring received into the dispensing volume can be adjusted by changing the degree to which the opening is exposed to the flavoring chamber.

The invention belongs to the field of solid beverages, and provides a sophora flower and kudzuvine root composite solid beverage and a preparation method thereof.The solid beverage is prepared from 15-45 parts of sophora flower extract, 25-65 parts of kudzuvine root extract, 5-15 parts of prebiotics mixture, 1-10 parts of natural flavoring agent, 0.5-5 parts of auxiliary materials and 1-8 parts of antioxidant ingredients; according to the sophora flower and kudzuvine root composite solid beverage provided by the invention, various raw material components are scientifically proportioned, so that the traditional pharmacological effects of sophora flowers and kudzuvine roots are reserved, various health elements are also blended, the intestinal health and immunity are remarkably enhanced, and meanwhile, natural plant extracts are added as auxiliary components, so that the health-care effect is good. The flos sophorae, the radix puerariae and the prebiotic composition form a synergistic effect, so that the effects of the beverage in the aspects of cardiovascular protection, oxidation resistance and inflammation resistance are further improved, and more comprehensive health support is provided for consumers.

The present invention relates to a fat system for use in a food product, said fat system comprising 18-95 wt% of a vegetable oil which is liquid at a temperature below 25°C; 2-80 wt% of a high melting fat which is solid at a temperature below 25°C; 1-30 wt% of plant-based lecithin; and less than 30 wt% of one or more flavoring. The invention also relates to a food product comprising said fat system, use of said fat system and a method of making said fat system.

The present application relates to a kind of tobacco flavor preparation method and its product and application, comprising the following steps: tobacco, sorghum and water are mixed to be sterilized, obtain tobacco-sorghum liquid medium, enzyme preparation and bacteria liquid are added to tobacco-sorghum liquid medium and are cultured fermentation, the bacteria liquid is yeast bacteria liquid and / or lactobacillus bacteria liquid, obtain the tobacco flavor.The present application uses sorghum and tobacco as common fermentation substrate, gives the double flavor of final flavoring liquor and tobacco flavor, using enzyme treatment combined with liquid fermentation method, solve the problem that the flavor brought by traditional stacking solid fermentation often needs to be passed through long time and flavor is insufficient etc., process is simple, condition is mild, green and environmental protection, cost is low, significantly improve the flavor quality of low quality cigar, improve the economic value of low quality cigar, with wide application prospect.

Taste modifier compositions are provided that include one or more umami taste-enhancing peptides. The taste modifier compositions may be added to food or beverage products to modify, enhance, or add umami taste to the food or beverage product.

A beverage dispensing nozzle includes a nozzle head having a base liquid inlet configured to receive a base liquid and a flavoring inlet configured to receive a flavoring. The nozzle further includes a diffuser unit in fluid communication with the base liquid inlet and comprising a diffuser plate having a plurality of peripheral openings through which the base liquid flows. The nozzle further includes a receptacle in fluid communication with the diffuser unit and the flavoring inlet. The nozzle receptacle includes an inner wall, and the peripheral openings of the diffuser unit are arranged to direct the flow of the base liquid along the inner wall of the receptacle. The receptacle further includes an outlet through which the flavoring and base liquid are dispensed.

To provide an acidic liquid seasoning which allows the flavor of flavor oil, oil-soluble flavoring or spice extract to be felt, has a transparent emulsified phase and is excellent in appearance. [Solution] The present invention provides an acidic liquid seasoning having an emulsified phase at least in part and containing edible oils and fats and an emulsifier, characterized in that the acidic liquid seasoning contains at least one selected from the group consisting of flavor oils, oil-soluble flavorings, and spice extracts, the content of the edible oils and fats is 15% by mass or more and 80% by mass or less relative to the total amount of the acidic liquid seasoning, and the ratio of the content of the emulsifier to the content of the edible oils and fats in the entire acidic liquid seasoning is 0.0001 or more and 0.0040 or less.

The invention discloses a fat-burning oral liquid, and relates to the technical field of oral liquids, and the fat-burning oral liquid comprises the following components by weight: 0.8-1.5% of a plant-derived alkaloid active component; 15-30% of a fruit juice concentrate; 0.5 to 5% of a plant synergistic interaction composition; 0.01%-0.1% of a preservative; 0.05 to 0.3 percent of a thickening agent; 0.1%-0.5% of an acidifying agent; 0.01%-0.1% of a flavoring agent; the plant source alkaloid active ingredient is a bitter orange immature fruit extract, synephrine accounts for 5-8% of the total weight of the extract, the fruit juice concentrate comprises pineapple concentrated juice and apple concentrated juice, the weight ratio of the pineapple concentrated juice to the apple concentrated juice is (1.5: 1)-(3: 1), and the total soluble solid content is greater than or equal to 65-degree Brix. The invention solves the problems that the existing compound fruit vinegar juice and cyperus esculentus meal oligosaccharide indirectly regulate metabolism, lack active substances for directly promoting lipolysis, do not design components for blocking intestinal fat absorption, only depend on synthesis inhibition and decomposition promotion, and have poor effect on excessive intake of dietary fat, and in addition, the cistanche juice has earthy smell, and is easy to eat. And the compound fruit vinegar juice has strong acerbity and influences the eating of users.

A capsule to be added to a food or a beverage, which has an excellent texture when the capsule is added to a food or a beverage having a high water content, includes a content and a capsule shell. The content contains an oily ingredient and a flavor, the capsule shell contains a shell-forming substrate, and the capsule satisfies the following formula (1) and the following formula (2),1.5<X<2.,formula⁢ (1)wherein X is the integral area (load (N)×period (second)) until reaching a first maximal value when the capsule is broken by applying pressure to the capsule at an 80% load, and0.09<Y<0.16,formula⁢ (2)wherein Y is the integral area (load (N)×period (second)) until reaching a first minimal value from the first maximal value when the capsule is broken by applying pressure to the capsule at an 80% load.

There can be provided a device configured to impart flavouring to an airstream admitted the device prior to the airstream reaching an aerosol generator of the device, the device thereby operable to deliver a flavoured aerosol from an outlet.

The invention relates to a method for reconditioning a used wooden barrel, characterized in that the method comprises the following steps: a) treating the internal surface of the used barrel to clean it; b) introducing at least one predetermined flavoring element into the barrel; c) introducing steam into the barrel to open the pores of the wood and allow the penetration of said at least one predetermined flavoring element; d) cooling the barrel to gradually close the pores of the wood, trapping said at least one predetermined flavoring element to personalize the barrel. Figure 3 (for the abstract)

A method for manufacturing a sustainable pet food product is disclosed, including the steps of first mixing a plurality of sustainable ingredients including adding and mixing one or more one or more virgin materials from at least one of the following: one or more dairy products, one or more meat and poultry products, one or more fish products, one or more egg products, and a rendered protein meals. Next, one or more vitamins and one or more minerals are added and mixed to the plurality of sustainable ingredients to create a dough. The dough is pressure cooked in a pressure cooking vessel and then extruded, via an extruder, the dough to create a plurality of ribbons. A rotary blade cuts the plurality of ribbons to create a wet kibble which is then dried. Once dried, the kibble is coated with one or more flavorants which are then dried to a surface of the dry kibble to produce a sustainable pet food product. Further, methods for producing a sustainable food product from unsold and unused produce using virgin cereal grains, fruits, and / or vegetables are disclosed.

A system for preparing a brewed beverage from at least one flavorant includes a housing, a receptacle connectable to the housing for holding the at least one flavorant and a reservoir connectable to the housing. The receptacle including a first fluid inlet and a second fluid inlet and a first fluid flow path fluidly connects the reservoir to the first fluid inlet and a second fluid flow path fluidly connects the reservoir to the second fluid inlet.

The present invention addresses the problem of providing: a flavor material that imparts, enhances, or improves a natural and authentic cheese flavor; and a food or beverage product that uses said flavor material. (1) A cheese flavor material having 4 mass% or less of free arginine in terms of total free amino acids and having a mass ratio of free caproic acid / free glutamic acid of 0.002 to 0.4. (2) The cheese flavor material described in (1), said cheese flavor material being a fermented product of lactic acid bacteria. (3) The cheese flavor material described in (1), said cheese flavor material containing 5 to 40 mass% of total free amino acids in terms of solid content. (4) The cheese flavor material described in (2), said cheese flavor material containing 5 to 40 mass% of total free amino acids in terms of solid content. (5) The cheese flavor material described in (1), said cheese flavor material containing 0.005 to 0.5 mass% of free caproic acid in terms of solid content. (6) The cheese flavor material described in (2), said cheese flavor material containing 0.005 to 0.5 mass% of free caproic acid in terms of solid content. (7) A food or beverage product containing the cheese flavor material described in (1) or (2).

A food flavouring product for flavouring food while it is prepared by the application of heat to the food inside an enclosed cooking space (i.e. while the food is being cooked inside the cooking space) is provided. The product comprises a hollow body of a heat-resistant material, defining an interior space. The product also comprises at least one outlet aperture granting fluid access to and egress from the interior space, defined in the body. The product further comprises a liquid or liquid-based flavouring agent, comprising liquid smoke or a liquid smoke component, contained inside of the interior space.

A baked dough food for consumption during fasting, methods of making the same, and methods of fasting that include consumption of the baked dough food are disclosed herein. The baked dough food includes a dry ingredient selected from the group consisting of almond flour, coconut flour, Psyllium husk powder, chia powder, flaxseed powder, and combinations thereof, baking soda, at least one of clarified butter, an oil, cacao butter, almond butter, peanut butter, unsweetened almond milk, or water, a sweetener, and a flavoring agent. The baked dough food does not produce an insulin spike or increased blood glucose level upon consumption.

The purpose of the present invention is to provide a food product provided in a tightly packed state that is solid and does not impair flavor, the food product being such that the savoriness, flavor, taste, and aroma inherent to an incorporated luxury-good alcohol spread in the mouth, and food product containing a gel composition that contains a health-oriented functional component. An alcohol-containing jelly according to the present invention is directly consumed from a tightly packed pouch container, the alcohol-containing jelly being characterized by comprising an alcoholic beverage, a functional component, a gelling agent, an additive, and water, and furthermore being characterized in that: the functional component includes a collagen peptide and an animal placenta; the additive contains citric acid, a flavoring, and a sweetener; the alcoholic beverage content is 10-95 mass% with respect to the entire alcohol-containing jelly; the functional component content is 1-10 mass% with respect to the entire alcohol-containing jelly; and the volatilization amounts of ethyl caproate, ethyl caprylate, and ethyl caprate, which are characteristic aroma components of the alcohol-containing jelly, are 1.6-2.0 times greater at 37°C than at 30°C.

The application provides a preparation method of green-label-based phellodendri juice beverage, and belongs to the technical field of beverage production and processing. The method comprises the following steps: step one, crushing and beating phellodendri leaves and phellodendri fruits to obtain phellodendri pulp; step two, adding water to the phellodendri pulp, adjusting the pH to be acidic, adding composite enzyme powder, performing enzymolysis reaction at 40-50 DEG C, and then adding citrus fiber material, performing enzymolysis reaction at 5-15 DEG C to obtain enzymolysis fruit pulp; step three, performing enzyme inactivation treatment on the enzymolysis fruit pulp, homogenizing, juicing, and filtering to obtain fruit and vegetable juice original pulp; and step four, adding flavoring agents and water to the fruit and vegetable juice original pulp to obtain phellodendri fruit and vegetable juice beverage. The phellodendri fruit and vegetable juice beverage prepared in the application is obtained by using clean-label citrus fiber and composite enzyme powder together, and has good comprehensive taste; the edible property and sterilization performance of phellodendri leaf juice are fully utilized, and more natural active substances are retained.

The utility model belongs to the technical field of stirring device, concretely relates to a kind of stirring device for white tea seasoning, including base, the inner wall rotation of base is connected with rotating column, the inside of base is equipped with stirring bucket, the stirring bucket is connected with rotating column, the top of stirring bucket is equipped with mounting plate, the top of mounting plate is connected with stirring motor, the output shaft of stirring motor is equipped with stirring rod, the surface of rotating column is fixedly connected with first gear wheel.The utility model is through the cooperation between first gear wheel, support block, servo motor and second gear wheel, so that the mixture (that is white tea leaf and flavouring agent) in stirring bucket can be naturally poured out with barrel body overturning, effectively solve the difficult problem of material taking caused by barrel height and stirring rod obstruction of traditional stirring device, significantly improve the convenience and production efficiency of material taking operation.

The invention discloses a flavoring agent for branched chain amino acid and a preparation method of the flavoring agent, and belongs to the technical field of food additives. The flavoring agent comprises a flavoring component and a composite lipid carrier coating the core component, wherein the lipid carrier is composed of phospholipid, auxiliary lipid and a structure enhancer. By introducing high-melting-point phytosterol, a soft-hard alternate microscopic phase separation structure is constructed in a flexible phospholipid bimolecular layer, on one hand, the structure provides compact physical barrier by utilizing a rigid framework formed by phytosterol, the oxidation resistance and the humidity resistance of the flavoring component are remarkably improved, and the stability of the shelf life is ensured; and on the other hand, a phospholipid region is reserved as an enzymolysis target, and the carrier is structurally disintegrated within 45 seconds when being in contact with saliva and releases the flavoring component in a pulse manner by utilizing the specific shearing action of oral cavity phospholipase A2.