16 results about "Flavouring agent" patented technology

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.

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.

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.

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.

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.

A machine for preparing a beverage from a flavouring ingredient has a mixing chamber in which the flavouring ingredient is received, held and mixed with water during beverage preparation; and a water inlet configured to guide water into the mixing chamber where it is mixed with the flavouring ingredient to form the beverage. The machine has a thermal conditioner that has a body with: a guide for guiding the water towards the water inlet; and a thermal device that is able to be powered to thermally condition the guide. The machine has a liquid driving arrangement with: a driving mode to drive the water along the guide of the thermal conditioner and into the water inlet.

This invention belongs to the field of food processing technology, and specifically relates to a wasabi beef chili sauce and its preparation method. The wasabi beef chili sauce comprises: wasabi granules, fresh wasabi leaves / stems, beef granules, chili powder, fresh chili segments, edible oil, seasonings, and a thickener. The beef granules are tenderized using a combination of fig protease and transglutaminase enzymes, and then tumbled with a compound stabilizer to improve water retention and tenderness, preventing them from becoming tough and loose after high-temperature cooking. The wasabi is vacuum freeze-dried and then granulated with an adsorption-slow-release matrix to achieve flavor slow release and inhibit bitterness and volatilization of active ingredients. The chili powder is a blend of Erjingtiao, Chaotian, and Lantern peppers, providing a balanced spiciness and aroma. The thickener is a blend of specific modified starch and guar gum to ensure system stability. This wasabi beef chili sauce does not separate into layers or oils when stored at room temperature, possessing a combination of wasabi aroma, beef fat aroma, and complex spicy aroma. The beef is neither tough nor dry, and the sauce is delicate and uniform, achieving efficient utilization of the entire wasabi plant and resulting in a unique and stable flavor.

The utility model relates to rice flavouring agent production technical field discloses a kind of multilayer paddle formula rice flavouring agent mixing equipment, comprising: shell, shell is hollow cylinder, the bottom of shell is conical, motor is installed at the top of shell, feed pipe is also installed at the top of shell, discharge valve is installed at the bottom of shell;Paddle structure, paddle structure is arranged in the cavity of shell and is used to stir in the cavity of shell, paddle structure includes: main shaft, turbine, spiral belt paddle and vortex propeller, main shaft rotation is connected in the cavity top of shell, motor can drive main shaft rotation, turbine is fixedly connected in the wall surface of main shaft, spiral belt paddle is fixedly connected in the wall surface of turbine, vortex propeller is fixedly connected in the top of turbine, paddle structure can utilize the convection eddy formed by spiral belt paddle and vortex propeller to improve the activity of rice in shell cavity when mixing, and also reduce the impact force on rice through the way of bevel contact, and the efficiency of mixing is slowed down by preventing rice from depositing in shell cavity.

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.

An organoleptically acceptable composition containing a ketone body or a ketone body precursor including a hydroxybutyrate ester and a flavouring is provided and gives improved palatability and user adherence to the intended dose regime. The flavouring may be a bitter flavouring and the composition may further contain an adsorbent for the ketone such that on ingestion, the bitterness of the composition may be masked. The composition may be in the form of a solid, gel or liquid and provides increased blood ketone levels and may be used in therapy or in treating muscle impairment or fatigue.

1. The name of the design product: soft bag suction device (seasoning). 2. The use of the design product: the design product is used for sucking soft bag materials. 3. The design points of the design product: in shape. 4. The picture or photo that best shows the design points: perspective view 1.

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 present invention relates to a method for producing a top-fermented beer or a beer-like beverage with an ethanol content of between 0.0% and 1.0% by volume, characterized in that it comprises providing a top-fermented base beverage containing ethanol, reducing the ethanol content of the fermented base beverage by a dealcoholization step, followed by the addition of flavoring to the fermented base beverage with reduced ethanol content to produce the top-fermented beer or beer-like beverage, wherein the added flavoring includes 4-vinyl guaiacol (4VG), and wherein the added flavoring further comprises ethyl acetate and isoamyl acetate, added in an amount effective to mask any possible undesirable flavor note caused by the 4VG, wherein the 4VG is added in an amount of between 0.2 and 2.0 ppm, and the isoamyl acetate is added in an amount of between 2.0 and 14 ppm.0 ppm, and wherein ethyl acetate is added in an amount between 40.0 - 80.0 ppm.

The invention relates to a fermented beverage as well as a method of producing a fermented beverage, particularly a beer or beer-like beverage, with an ethanol content of between 0.0% and 1.0% by volume, the method comprising providing an ethanol containing fermented base beverage, reducing the ethanol content of the fermented base beverage by a de-alcoholisation step, followed by adding flavor to the fermented base beverage with reduced ethanol content to produce the fermented beverage, wherein the added flavor includes at least an amount of 4-vinyl guaiacol (4VG).