138 results about "Flavouring agent" patented technology

The present invention provides a solid or semi-solid flavour delivery system, comprising:30-60 wt. % water;10-40 wt. % fat;8-40 wt. % of a starch component selected from starch, modified starch and combinations thereof; andflavouring;wherein the flavour delivery system comprises, calculated by weight of the flavour delivery system, 0.1-20 mg / kg 2,4-heptadienal and 1-200 mg / kg 2,4-decadienal.This flavour delivery system can be applied in foodstuffs such as meat analogues, processed meat and extruded products to provide a nice juicy, fatty flavour during consumption of the foodstuff.

The embodiments disclose a method including bottling alcoholic beverages with selected ingredients including alcohol neutral spirits, alcohol and whisky, beer, wine, ingredients to add flavors and nutritional additive ingredients to benefit the health of an alcoholic beverage drinker, wherein a selection of alcohols includes vodka, tequila, gin, rum, brandy and other alcoholic spirits, wherein a selection of ingredients to add flavors includes flavorings including fruit flavorings, an artificial sweetener, and natural sweetener, wherein a selection of nutritional additive ingredients includes vitamins, minerals, fulvic acid, humic acid, ulmic acid and a purified and sanitized black water with humic acid and fulvic acid molecules in a mixed solution, and wherein bottling includes a bottling electronic monitoring, at least one control network, at least one bottling quality control process and a bottling labeling and packaging process and devices.

The invention relates to the field of food seasonings, and discloses salad dressing containing dietary fibers and a preparation method of the salad dressing. The invention discloses salad dressing containing dietary fibers. The salad dressing is prepared from the following raw materials in parts by weight: 15-25 parts of egg white, 10-20 parts of yolk, 5-10 parts of vegetable oil, 18-24 parts of dietary fibers, 3-5 parts of a thickening agent, 2-4 parts of a sweetening agent, 3-5 parts of a flavoring agent, 0.03-0.06 part of a preservative and 30-40 parts of water. The dietary fiber consists of oat, konjac glucomannan and oligosaccharide in a weight ratio of (22-25): (1-2): (4.5-5.5); the preparation method comprises the following steps: whipping the egg white and the sweetening agent to prepare egg white cream; emulsifying egg yolk and vegetable oil to obtain an emulsion; preparing a mixture from the thickening agent, the flavoring agent, the preservative and the water; and emulsifying the emulsion, the protein cream, the dietary fibers and the mixture. The salad dressing prepared by the invention has relatively good taste and texture and good water-retaining property, and is not easy to layer and precipitate after being stored for a long time.

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 method of training a machine learning model for evaluating flavor profiles of an alcoholic beverage includes a spectral sensor collecting optical properties of the beverage or flavoring agent suspended in the beverage within a container. Temperature and pressure sensors collect environment data of the container during a flavoring session. A control apparatus displays a user interface requesting a taste tester to select labels for the session. A control apparatus memory stores selected labels responsive to the taste tester's selections. A feature extraction module extracts features from the optical properties and environment data based on predetermined criteria. A machine learning engine trains a machine learning model to continuously learn flavor characteristics under a plurality of flavoring sessions using the extracted features and selected labels. The trained machine learning model is deployed for quality control and for determining the difference between a good batch and poor batch of the alcoholic beverage.

The present invention pertains to composition of a cannabis flavored improvement modification to Agave Derivatives, Liquors, Spirits, Distilled Beverages with formulation concentrates of various strengths of content.The cannabis flavored improvement to agave liquors begins with the process of using the cannabis plant and any of its extracted oils. Extracting the cannabis hashish or cannabis concentrate from Cannabis plant is the process of isolating the active ingredients: cannabin, cannabindon, cannabinine, and cannabinol using vegetable oil as solvent.In the agave, the agave hearts are cooked for a three-day period in underground oven pits of hot. rocks. The hearts are then crushed and mashed with a stone wheel then left to ferment in large barrels, where a small amount of the desired cannabis concentration and water are added. From the fermented mash is a liquid collected and distilled on clay or copper pots.The object of the cannabis flavored improvement to the agave derivatives has the advantage that such consumption will bring a refreshing effect as well as a cooling effect with intense stimulation and enjoyable taste experience. The present invention represents a new composition, method of preparation and applications, above and beyond the prior art of any agave derivatives.

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).

The invention discloses a multi-source composite peptide instant solid beverage and an enzymolysis preparation method thereof, and belongs to the technical field of functional food processing.The beverage is prepared by taking animal, plant, microorganism, insect and algae five-element composite protein sources as raw materials, conducting enzymolysis and then compounding with functional auxiliary materials, a flavoring agent and a stabilizer. Wherein the active peptide fragment is high in proportion and is modified by functional groups. The preparation method comprises the following steps: crushing the multi-element protein, carrying out ultrasonic pretreatment, carrying out enzymolysis by adopting a compound enzyme system containing multiple proteases, carrying out enzyme deactivation and nanofiltration graded purification, and carrying out supercritical COspray drying or freeze drying to obtain the solid beverage. The problems that a traditional peptide beverage is single in protein source, low in biological activity, poor in instant solubility and the like are solved, the obtained product is comprehensive in amino acid composition and has the characteristics of rapid cold water instant dissolution, long-term stability and non-layering, a synergistic effect is formed among functional components, the absorption efficiency and physiological functions such as immune regulation and oxidation resistance are remarkably improved, and the beverage is suitable for large-scale production. Wide industrial application prospects are realized.

The present application relates to a method of preparing a brewed beverage and a method of using a beverage brewing device. The method of preparing a brewed beverage using a beverage brewing device includes: providing a flavorant; identifying a process cycle that includes one or more infusion cycles for preparing the brewed beverage; performing the one or more infusion cycles, wherein the performing of the one or more infusion cycles includes providing a fluid to the flavorant; and changing the temperature of the fluid provided to the flavorant during a single infusion cycle of the one or more infusion cycles or between multiple infusion cycles of the one or more infusion cycles.

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.

The invention discloses an instant composite oligosaccharide solid beverage and a preparation method thereof. The solid beverage is prepared from the following components in parts by weight: 4 to 8 parts of xylooligosaccharide, 9 to 16 parts of fructo-oligosaccharide, 2 to 4 parts of chitosan oligosaccharide, 5 to 10 parts of galactooligosaccharide, 1 to 2 parts of agaric oligosaccharide, 1 to 2 parts of xanthan gum oligosaccharide, 0 to 0.5 part of citric acid and 0 to 4 parts of erythritol. According to a balanced dietary pagoda and daily dietary fiber recommended intake of a human body, xylooligosaccharide from staple food, fructo-oligosaccharide from fruits and vegetables, chitosan oligosaccharide from animals and galactooligosaccharide from dairy products are adopted; the oligosaccharide solid beverage is prepared by scientifically compounding agaric oligosaccharide from fungi, xanthan gum oligosaccharide from microorganisms and a sour and sweet flavoring agent, and the oligosaccharide solid beverage is good in taste, has the health-care effects of lowering lipid, tonifying the spleen, moistening the intestines and the like, is suitable for overweight old people and has a certain market prospect.

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 nozzle for dispensing a beverage 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 assembly that is in fluid communication with the base liquid inlet and which includes a diffuser plate having a plurality of peripheral openings through which the base liquid flows. The nozzle further includes a receptacle that is in fluid communication with the diffuser assembly and the flavoring inlet. The receptacle of the nozzle includes an inner wall, and the peripheral openings of the diffuser assembly are arranged so as to direct flow of the base liquid along the inner wall of the receptacle. The receptacle further includes an outlet through which the flavoring and the base liquid are dispensed.

To provide a food composition that does not contain animal-derived substances and that can be used as a food additive or flavoring to impart spice, umami, or meat seasoning to a food composition by utilizing fungi, yeast, and extracts of Ogataea pholymorpha. SOLUTION: The Ogataea polymorphic fungus yeast, extract, and biomass extract of the Ogataea polymorphic fungus of the present invention contain 0.03 to 3.1% w / w heme. They also contain 0.1 to 25% w / w amino acids. They also contain 0.1 to 2% w / w histidine. They are dissolved or formed by hydrolysis. The Ogataea polymorphic fungus of the present invention further contains proteins, amino acids, carbohydrates, and vitamins. They also contain glutathione. The present invention also relates to the production of recombinant heme proteins in methylotrophic yeast such as Ogataea polymorphic fungus. The Ogataea polymorphic fungus extract contains 0.007% or more 5' ribonucleotides. The 5' ribonucleotides are extracted from 5' GMP.

The present invention provides a hawthorn fermented liquid and a preparation method thereof, the preparation method comprising the following steps: (1) pre-treating hawthorn to obtain a hawthorn base material; (2) mixing sugar and the hawthorn base material obtained in step (1) for candied fermentation, and performing enzymolysis and sterilization after dilution to obtain a hawthorn fermented base material; (3) mixing bacteria and the hawthorn fermented base material obtained in step (2) for inoculation and fermentation, and then sequentially performing solid-liquid separation and filtration to obtain the hawthorn fermented liquid. The preparation method provided by the present invention can improve the problem of sour taste of hawthorn fermented liquid, and further increase the content of prebiotics in hawthorn fermented liquid, so that it has functional value; in addition, the hawthorn fermented liquid does not contain any chemical reagents such as flavors, pigments, preservatives, etc., and is a natural green beverage flavoring agent.

The invention relates to a preparation method of a fiber-based curry sauce capable of resisting reheating nutrition loss and the curry sauce. Comprising the following steps: 1) juice absorption: long protein fibers absorb turmeric juice to obtain a fiber material A; 2) rubber powder film coating: uniformly mixing the fiber material A with vegetable rubber powder, and shearing to obtain a fiber material B; 3) oil-emulsion blocking: uniformly mixing an emulsifier and vegetable oil, and uniformly mixing the obtained oil-emulsion material C with the fiber material B to obtain a protein fiber base material; and 4) stir-frying and curing: weighing vegetable oil, heating, adding a flavoring agent, mixing with the vegetable oil, stir-frying, adding a mixture of wheat flour, mashed potato and water, uniformly mixing to obtain a seasoning sauce, adding the protein fiber base material, uniformly mixing, curing, packaging, and sterilizing to obtain the curry sauce. Through the processes of juice absorption, rubber powder film covering, oil emulsion blocking and stir-frying and curing, the curry sauce is repeatedly heated for multiple times, so that the loss of curcumin can be reduced, and the curry sauce can be easily adhered to the surface of food to obtain better taste and flavor.

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 belongs to the field of preparation of marine foods, and particularly relates to a shrimp meat-containing marine food and a preparation method thereof. The marine food containing the shrimp meat comprises a shrimp flavoring agent, composite particles, the shrimp meat and the like. The fresh shrimp flavoring agent is a novel flavoring agent which is fresh and salty and is obtained by utilizing prawn treatment waste, extracting micromolecular protein contained in the prawn treatment waste and then carrying out a Maillard reaction on the extracted micromolecular protein and maltose, and the composite particles are obtained by carrying out enzymolysis on sea nostoc flagelliforme, kelp and sargassum fusiforme from the sea. The dried tangerine peel powder and the sodium tripolyphosphate are mixed to shield the fishy smell of the marine product, the marine product is obtained after emulsification is combined with vacuum freeze drying treatment, and the marine product contains a large number of bioactive substances and can effectively remove DPPH free radicals. Sensory tests prove that the marine food containing the shrimp meat is high in color, taste, taste and appearance, and compared with dried shrimp meat of existing Cantonese tea cakes, the marine food containing the shrimp meat has obvious advantages.

The invention discloses an innovative preparation method of original ecological fresh betel nuts with soft fresh fruit fibers. The method comprises the following steps: S1, fresh fruit selection: selecting fresh betel nuts which are bright in epidermis color, full in fruits, free of obvious diseases and insect pests and damage and moderate in maturity; s2, performing fixation and fiber curing: putting the fresh areca nuts into fixation equipment, and performing steam fixation; s3, fiber finishing: performing mechanical extrusion and kneading treatment on the fresh areca nuts subjected to fixation; s4, fiber curing and softening: soaking the finished fresh areca nuts in a curing solution composed of natural plant extracts of papain and bromelain; s5, flavoring: blending flavoring liquid containing natural spices and flavoring agent extracts according to different taste requirements; and S6, baking and dehydrating: adopting a low-temperature drying technology. The softness of the betel nut fibers can be accurately controlled through a series of unique process steps such as fixation, fiber curing, fiber finishing, fiber curing and softening.

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 provide a method and machine that are capable of producing a single dose of ice cream product, in particular gelato, in an extremely short time.SOLUTION: A method for making a single portion of an ice cream product includes, in sequence: providing a machine 1 for making single-portion gelato with a batch freezing chamber 2 and a stirrer 4 mounted inside the chamber; preloading the freezing chamber with single-portion of base mixture; turning on the cooling of the freezing chamber and mixing the single-portion of base mixture to keep the single-portion of base mixture in a semiliquid, standby condition at a predetermined temperature of between -5°C and 5°C; feeding an additional base liquid and / or a desired flavoring into the freezing chamber, defining a predetermined gelato flavor; turning on the simultaneous cooling and stirring mode of the freezing chamber to convert the base mixture with the added additional liquid and / or flavoring into a single portion of gelato having the predetermined flavor; dispensing the single gelato portion made in the freezing chamber into a serving container 6.SELECTED DRAWING: Figure 1

The invention relates to a composition for flavouring beverages, food and desserts, in the form of a powder for making syrups, said composition containing sugars, natural or artificial flavouring agent, acidulant, sweetener, stabiliser and / or a gum system, natural and / or artificial colourant, and preservative, and which may optionally contain dairy products, whey and natural or artificial fruit extracts, to make powders which, when mixed with 750 mL of water, owing to their composition, produce a sweetening syrup for beverages, foods and desserts.

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.

An emulsion for adding flavor to a beverage and a method of creating the emulsion. The emulsion includes an oil component and a stabilizing component. The stabilizing component includes a whey protein isolate solution including whey protein isolate. The whey protein isolate solution has a total solids concentration of 0.2% to 8% and a pH of 2.0 to 6.0. The emulsion is a stable solution that prevents undesirable oil layer formation and adds both the intended taste and rich mouthfeel in the beverage that cannot be obtained from extracts or other flavorings.

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.

A seasoning composition suitable for application topically to a snack food, and in particular an uncooked snack food, the seasoning composition comprising a plurality of seasoning-containing granules.

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.