96 results about "Food Component" patented technology

The present application relates to an air based fryer (1) for preparing food ingredients. The air based fryer comprises a food preparation chamber (2), an air heater (3) for heating air in the food preparation chamber (2) and a fan (4) for circulating a flow of hot air in the food preparation chamber (2). The air-based fryer (1) further comprises a fluid inlet (5) for the introduction of a fluid directly into the circulating flow of hot air. This solution allows increasing the humidity of the flow of hot air results in superior quality food in terms of taste, texture, and aesthetics and increases the versatility of the air-based flyer.

The present invention concerns an adapting device (6) for adapting a capsule (100) into the capsule holder (7) of a food machine when said capsule or pod (100) is smaller than capsules or pods originally designed for insertion into said capsule holder, said machine comprising a fluid injection element (11) for circulating a fluid through the capsule to a discharge opening, said capsule comprising a body enclosing a food ingredient to be dissolved and/or extracted so as to produce a food product, and further comprising circumferential edges (4, 22), said device comprising: a holding portion for holding at least a portion of said capsule, and sealing means (16, 17, 32) for circumferentially adapting to the capsule holder and/or to the fluid injection element, and/or to the capsule outside surface, in a leak-tight manner so that the fluid flow is directed solely from the fluid injection element (11) through the capsule, to a discharge opening.

Conjugate linoleic acid or cnojugate linoleate microcapsule consists of wall material, capsule core, assistant, surfactant and plasticizer. Capsule core is added into wall material water solution and emulsified while adding assistant, surfactant and plasticizer; and the microcapsule product is obtained through spray drying. Great amount of experiment shower that the product has high antioxidant performance and high store stability, can mask bad smell, avoid mutual effect of different incompatible food components and decrease degradation reactions and reach controlled release. The present invention may be used in health food, food additive and feed additive and has health functions of anticancer, resisting arteriosclerosis, regulating metabolism, strengthening body's immunity, regulating blood sugar, etc.

An identification method of animal source character component is provided, which relates to an identification method of food component. The invention overcomes that the current identification method of animal source character component has the defects of low testing sensitivity and unable to test the heat-processed manufactured meat. The animal source character component is identified by the following method: extracting the source character sample DNA of the animal for testing, PCR testing and gel electrophoresis, and then identifying the component of animal source character. The method in the invention has high testing sensitivity, and the identification number limit can be below 1 percent. The identification method in the invention can test the heat-processed manufactured meat, and mix manufactured meat and bone meal product. The identification number limit also can reach below 1 percent. The identification method in the invention doesn't use liquid nitrogen in identification process, which not only lowers the cost, but also improves the safety of the operation.

The invention belongs to the technical field of food processing, and in particular relates to health-protection Chinese chestnuts and a making method thereof. The health-protection Chinese chestnuts are prepared from Chinese chestnuts, chufa, myrtles, mulberries, brown sugar and honey. Various health-protection natural fruits and medicinal and edible food components are added into Chinese chestnut kernels, so that the made Chinese chestnut products have refreshing taste, no sweetness, low heat and complete nutrition, and have multiple health-protection effects of enhancing immunity, maintaining beauty and keeping young, tonifying spleen, nourishing stomach, tonifying kidney, benefiting qi, preventing diseases and the like; the problems that a conventional single Chinese chestnut kernel product has a single effect, tastes sweet and the like are solved; demands of different markets and people can be met.

A machine for preparing liquid food or beverage from a beverage or food ingredient contained in a capsule or pod. The machine includes a liquid food or beverage preparation unit arranged to receive capsules or pods for use and evacuate capsules or pods after use; a housing having an opening leading into a seat to which capsules or pods are evacuated from the preparation unit; and a receptacle having a cavity forming a storage space for collecting capsules or pods evacuated to the seat into the receptacle to a level of fill. The receptacle is insertable into the seat for collecting capsules or pods and is removable from the seat for emptying the collected capsules or pods. The preparation machine further comprises a mechanism to inhibit jamming of the receptacle at removal from the seat when the level of fill in the receptacle extends above the opening of the housing.

The invention discloses a method for preparing microcapsules based on low-ester pectin and calcium ion gelatinization and application of the microcapsules and belongs to the field of food and medicament microencapsulation. According to the microencapsulation method, water is evaporated in an atomized drying way, so that a low-ester pectin solution containing low-concentration calcium ions forms a gel with the increase of the concentration of the calcium ions, and the gel coated on the surface of a granular material or agglutinates micro materials into particles. The method for preparing the microcapsules based on low-ester pectin and calcium ion gelatinization has good effect of coating or embedding ordinary food components, physiological active substances and medicaments, and can be widely applied to the promotion of the sensory quality of the food components, the quality of food products and the active ingredients of controlled-release functional foods and medicaments.

A ready-to-eat pre-packaged food for feeding infants or babies, in the form of a multi-component meal of a pasty or congealable consistency. This meal includes at least two components that can be visually differentiated, are unmixed and occupy at least two different volume segments of a product container or shape, and delimiting boundaries between the at least two components in the form of essentially vertical interfaces that are visible from above the container or shape as contours or boundary lines. Also disclosed is a method for producing a multi-component meal of a pasty or congealable consistency food product for feeding infants or babies,. The method includes separately preparing first and second pasty or congealable food components in free-flowing of dispensable form; filling a container with the first and the second food components in a manner such that the second component is placed in the container in a central position and the first component is placed in the container to surround the second component in a ring-like fashion at least near in the area of the visible top surface of the content of the cup-like product container; and sealing the product container with a lid.

A food packaging system wherein one or more food component preparation lines deliver heated, e.g., cooked, components to a packaging station that operates at overpressure to maintain aseptic conditions as a container is filled and sealed. The preparation line may be a high pressure heated conduit, a covered batch conveyer, sealed pocket feeder or similar line, and prepares each component at a temperature and time suitable for the particular ingredient. Plural separate preparation lines may deliver different food components to the pressure chamber in which filling occurs, and each component attains a narrowly-defined degree of cooking or uniform stage of undercooking. A loading lock interfaces the packaging and preparation sections so as to prevent evaporative fluid loss or cooling and preserve aseptic conditions during filling and sealing. The sealed containers may be heated or held in a sterilizing chamber for a brief time, after which they may be cooled, labeled and placed on or in pallets or cartons for shipping or storage. The food preparation lines (if more than one) may be configured to specifically perform cooking a different food component in each line before packaging. When a segmented flow preparation line is used, the segmenting elements may operate as pressure seals to deliver successive batches into the packaging station. For other lines, an entry chamber may include one or more load locks to transfer cooked food components into the station for packaging, and dosing pumps or robotic handlers may apportion, assemble or package the various components. The system extends the range of heat-sensitive food components, and of heat-sensitive packaging materials that may be used, providing a higher quality product.

The present invention has for its object to provide a method which comprises using edible and safe food components as active ingredients and promotes the OPG production promoting effect, RANKL expression inhibiting effect and osteoclast differentiation inhibiting effect, which take part in the prevention of bone resorption, and a composition like that. The present invention provides a method for promoting the bone resorption inhibitory effect such as the OPG production promoting effect, RANKL expression inhibiting effect and osteoclast differentiation inhibiting effect by using a composition containing extracts from plants belonging to the genus Platycodon, plants belonging to the genus Origanum, plants belonging to the genus Thymus, plants belonging to the genus Zanthoxylum, plants belonging to the genus Arctium, plants belonging to the genus Camellia, plants belonging to the genus Persea, plants belonging to the genus Stevia, plants belonging to the genus Pimpinella, plants belonging to the genus Matricaria, plants belonging to the genus Malva, plants belonging to the genus Ilex, and/or plants belonging to the genus Ptychopetalum, and a composition like that.

The present invention is directed to a microwavable steamer food pack that includes a container and an insert. The container has a lower portion, an upper portion and a top edge. The insert has a plurality of opening and a pull tab and is positioned between the lower and upper portion of the container. A gelled sauce is in the lower portion of the container and food components are positioned on the insert and extend into the upper portion of the container. A covering is secured to the container. The gelled sauce remains in a solid or semi-solid state and is separate from the food components when the food pack is stored in a vertical position under chilled conditions.

This invention relates to food components such as phytochemicals including anthocyanins that can enhance the effectiveness of a chemotherapeutic agent in treating a cell proliferative disorder and/or reduce chemotherapy-induced side effects during treatment of a cell proliferative disorder.

An apparatus for holding various food components separately. The apparatus comprises a container member having each of a predetermined size and a predetermined shape and formed of a predetermined material. Such container member having a base portion and at least one side wall extending upwardly from the base portion. A tray member is disposed within the container member, such tray member having a predetermined number of compartments disposed therein. There is a means secured to at least a portion of an inner surface of the at least one side wall for supporting the tray member. Such means is disposed in a predetermined position within the container member; and a lid member engageable with an upper portion of the at least one side wall of the container member.

A film composition comprising (i) a resin obtained by copolymerizing polyvinyl alcohol and at least one or more polymerizable vinyl monomers; and (ii) a drug or a food component.

Relating to the technical field of sorting equipment, the invention discloses near-infrared multispectral sorting equipment. The equipment includes a plurality of light sources; a material conveying mechanism; an optical signal receiving device located on both sides or one side of a material; and an image processing and displaying device for processing of signals received by the optical signal receiving device; wherein the light sources are symmetrically distributed on two sides of the optical signal receiving device. The near-infrared multispectral sorting equipment provided by the inventioncan acquire the near-infrared multispectral image of the material on line, utilize the near-infrared characteristic spectral information of multiple wave bands, and combine chemometrics method frequently used by near infrared spectrum analysis, can identify a variety of plastic materials simultaneously, and the multispectral combination also can improve the identification rate of plastic materialswith similar characteristics. The near-infrared multispectral sorting equipment provided by the invention can be widely applied in waste plastic recovery, food components, mildew and other sorting fields, and has important practical application significance.

A system of place-setting components used to facilitate serving and eating healthy food portions. The place-setting system comprising: a plate and a nestable set of two or more serving spoons. The plate includes one or more serving areas corresponding to a portion size for one or more food components of a meal. Each of the serving spoons in the nestable set includes a bowl-shaped cup and a handle. The handle of the serving spoons comprising: a first segment, extending distally from the proximal end of the handle, with a portion of a distal-most section of the first segment extending upward; a second segment connected to the first segment, with the second segment extending downward; a third segment connected to the second segment, with the third segment extending generally upward; and a fourth segment connected to the third segment, with the fourth segment extending generally distally.

The invention provides a cooking utensil and a control method of the cooking utensil. The cooking utensil comprises a food ingredient recognition device, an inner pot, a control device and a heating device, wherein the food ingredient recognition device is used for detecting the ingredient contents of food to be cooked in the inner pot, and the ingredient contents are used for detecting a target cooking curve matched with the food to be cooked; the control device is used for controlling the heating device to heat the inner pot according to the target cooking curve. According to the technical scheme provided by the invention, the ingredient contents of the food to be cooked can be detected in real time, so that a suitable cooking curve is matched, thus the cooking mouthfeel of the food to be cooked of different varieties achieves the optimum, and finally, the eating experience of a user is promoted.