29 results about "Food group" patented technology

The invention discloses a robot dynamics identification method based on an improved red-beak blue-magpie optimization algorithm. The method comprises the following steps: step 1, introducing a Halton sequence to optimize and initialize a search population; step 2, constructing a search strategy in a search stage of food group search; step 3, constructing an attack prey group predation stage search strategy; 4, designing a switching function of group exploration / predation and group exploration / predation; and step 5, designing a robot dynamics identification algorithm based on an improved red-mouth blue-magpie optimization algorithm. According to the method, the parameter convergence speed and optimization precision can be improved, and the industrial robot kinetic parameter identification precision can be improved on the whole.

The invention belongs to the technical field of bagged food packaging machines, and particularly relates to a packaging machine with a food conveying function, which comprises a third conveying assembly, a boxing assembly and a second conveying assembly, and the third conveying assembly is used for conveying bagged food grouped in a single-layer state to a box opening of a packaging box on packaging equipment; the boxing assembly is used for lifting a corresponding set of bagged food located in the positioning assembly to a box opening of a packaging box on the packaging equipment and horizontally transferring the bagged food into the packaging box from the positioning assembly. The second conveying assembly is used for conveying the bagged food to the third conveying belt from the position above the third conveying belt in a single uniform interval mode and transferring the bagged food to the third conveying belt at the fixed position in a single-layer grouping state. According to the bagged food conveying structure, the second conveying assembly achieves automatic transfer of bagged food on the second conveying assembly to the third conveying assembly through cooperation of the clamping assembly on the second conveying assembly and a pair of first guide battens and second guide battens, auxiliary implementation of a mechanical arm is not needed, and therefore the cost of the bagged food conveying structure is effectively reduced.

The packaged product (1) comprises: a container body (2) defining a cavity (6) and an opening, within the cavity (6) a dose of a food component (4) for interacting with a fluid to prepare a food product, and a package (10) comprising:-a protective sheet (14) covering the container body (2) and not covering the opening, and-a closing sheet (12), and a closing sheet (12) covering the opening (8) and a portion of the protective sheet (14) such that the container body (2) is surrounded between the protective sheet (14) and the closing sheet (12). The closure sheet (12) and the container body (2) are attached to each other along a body attachment section (16). The body attachment section (16) extends around the opening (8) such that the closure sheet (12) defines a diaphragm portion (18) of the sealed cavity (6). The closure sheet (12) and the protective sheet (14) are attached to each other along the sheet attachment section (20). The sheet attachment section (20) extends around the body attachment section (16).

The present invention relates to the use of an ingredient for improving the shelf life of a food product wherein the food product comprises a base food component and the ingredient, and the food product comprises the ingredient in the range of 5-75% (w / w), and wherein the ingredient comprises fermented vegetable material.

Provided is a food product composition in which the unpleasant taste peculiar to whey protein and the unpleasant taste derived from an emulsifier are suppressed.　The food product composition, which is solid, contains components (A), (B), and (C): (A) is 50 to 82 mass% of whey protein; (B) is milk lipids; and (C) is an emulsifier. The content mass ratio [(B) / (C)] of component (B) to component (C) is at least 9.

There is provided a system for classifying food consumed by a user. The system comprises wearable apparatus comprising a sensor located so as to, in use when the apparatus is worn by a user consuming a food item, monitor an area of skin whose movement is correlated with a facial muscle associated with movement of the jaw. The sensor is configured to capture time-varying data describing movement of the area of skin in a plane defined by the area of skin. The system further comprises a processor comprising a machine learning system configured to process the captured time-varying data so as to classify the food item according to one or more of a predetermined plurality of texture qualities, each texture quality representing a physical characteristic of the food item. The food item may be classified as belonging to a predetermined food group.

A rheologically optimized food composition that includes the following: a) Date syrup obtained from Khalas or Fard date varieties, b) Sesame paste (tahini) in an amount of 5 to 25% by weight; c) wherein the composition exhibits pseudoshear-thinning behavior, wherein the viscosity and viscoelastic properties are optimized by controlled mixing ratios and temperature conditions; d) where the combination of date syrup and sesame paste results in improved stability, increased nutritional value and a balanced texture suitable for food applications.

A plant-only food composition and methods of preparing the composition is provided. The food composition is free from dairy and other animal-based ingredients and has a desirable flavor, color, taste, texture, homogeneity and appearance to be aesthetically pleasing before consumption. The plant-only food composition includes a) 3.0-3.5% by weight of a protein,b) 1.5-2.0% by weight of a fiber, c) 2.0-3.0% by weight of a cream, d) 0.1-0.2% by weight of a starch, e) 4-5.5% by weight of a fat, f) 21-27% by weight of a sweetener, g) 2-5% by weight of an anti-freezing agent, and h) 0.2-0.5% by weight of an anti-caking agent, i) 1-10% by weight of an emulsifier-stabilizer system, j) 0.5-1.0% by weight of a thickener, k) 2-3% by weight of a flavoring agent, and l) 40.0-55.0% by weight of water.

The present invention relates to an eco-friendly pH indicating ink solution composition and a method for manufacturing the same. Specifically, the invention relates to a pH indicating ink solution composition for packaging materials and a method for manufacturing the same, characterized by comprising carboxymethyl cellulose (CMC) or chitosan (CT) as a binder; a plant pigment; a solvent; and an edible additive. Furthermore, the present invention relates to a pH indicator comprising the eco-friendly pH indicating ink solution composition of the present invention and a method for manufacturing the same. According to the present invention, the pH indicating ink composition for packaging materials can be provided as a sustainable alternative by replacing petroleum-based substances, organic solvents, and chemicals used in conventional packaging ink solutions with environmentally friendly, sustainable, and harmless substances to the human body, and can also demonstrate the effects of enhancing food safety and reducing environmental impact. Furthermore, by applying the pH indicating ink composition for packaging materials of the present invention to packaging materials for kimchi and other food groups, it is possible to provide consumers with real-time information on quality changes through the color change of an indicator without opening the packaging. Consequently, this can lead to improved consumer perception of the quality of other food groups and increased product selection through enhanced convenience. Additionally, the environmentally friendly pH indicating ink solution composition of the present invention can be applied not only to packaging materials but also to various forms and industries, such as pH pencils and pH films.

The present invention relates to a food composition, particularly in powder form, characterized in that it contains, by mass per 100g, at least 50g of protein, at least 35µg of vitamin D3, at least 140mg of choline, vitamin K1, and at least 0.400g of leucine. This composition is particularly suitable for use in older dogs to restore mobility and treat osteoarthritis.

An ovenable cooking apparatus for facilitating the cooking of food components while maintaining the separateness thereof may include a first container for holding a first food component, and a second container for holding a second food component. The separation of the first food component from the second food component maintains the surface area for the first and second food components to facilitate heating of the first and second food components. The first food component may have a liquid based content for producing steam when heated, and one or both of the first container and the second container may define a passage for providing airflow and steam flow for contacting the second container and / or the second foodstuff and heating or steaming the second food component. Additionally, the second container may be steam impermeable for cooking bread and the like.

The present application relates to the technical field of food detection, and particularly relates to a method for detecting the glycemic level of a nutrition meal, comprising: obtaining a glycemic model corresponding to each component of the nutrition meal and a single food component; collecting physiological data of a plurality of measured objects, monitoring blood glucose data after the measured objects ingest a single component and a single food component in a fasting state, determining a digestion rising speed and a digestion falling speed of the single food component, and determining a single glycemic index; determining a glycemic sensitive component in each component of the nutrition meal and a corresponding individual difference coefficient to obtain a normal sensitive component and a physiological sensitive component; determining a plurality of physiological sensitive component groups and setting an experimental group, a first control group, a second control group and a third control group for experimental control, so as to adjust the composition of the normal sensitive component and the physiological sensitive component in the nutrition meal. The present application ensures nutrition balance while effectively controlling blood glucose level.

Provided is a technique for suppressing sourness felt on a tongue when a food composition containing an acid is orally ingested. The food composition satisfies the following requirements (a) and (b): (a) the acidity is 0.02 w / w% or more; and (b) a requirement (i) that the ratio of the isochlorogenic acid content (ppm by mass) to the acidity (w / w%) is 0.5 or more and / or a requirement (ii) that the ratio of the xanthohumol D content (ppb by mass) to the acidity (w / w%) is 0.00001 or more is satisfied.

The invention discloses a meal nutrition scientific evaluation and improvement method and system based on an AI large model, relates to the technical field of scientific evaluation, and is used for solving the problem that the existing method generally adopts a fixed threshold value to judge whether food group intake reaches the standard or not and cannot dynamically adjust a judgment standard according to data integrity under the condition that records are incomplete, so that the efficiency is high. And misjudgment is easily caused. A linkage closed-loop food intake record optimization method is constructed by introducing an integrity credibility scoring mechanism and taking the integrity credibility scoring mechanism as core input. According to the method, data integrity evaluation, dynamic threshold gating, adaptive sampling intensity scheduling, uncertainty gating compensation, double-factor suggestion intensity mapping and parameter adaptive updating form a closely connected necessary chain, and system-level optimization is achieved.

The utility model provides a kind of texture analyzer clamp and texture analyzer, it is related to texture analyzer technical field.The texture analyzer clamp includes the puncture plate and base being oppositely arranged, puncture plate can be close to or away from base;The side of base facing puncture plate is equipped with multiple grooves, and groove is used to accommodate food to be measured;The side of puncture plate facing base is equipped with multiple probe groups corresponding to multiple grooves one by one, each probe group includes at least three probes, and the probe in probe group is spaced distribution along the length direction of its corresponding groove;Each probe is detachably connected with puncture plate, and probe is used to puncture or extrude food to be measured in groove when puncture plate is close to base.The texture analyzer clamp can simultaneously carry out puncture test to multiple parts of multiple foods by multiple probe groups, not only can reflect sensory characteristics of at least three parts of food, and can improve the representation accuracy of the same batch food group characteristics, simultaneously probe is easy to assemble and disassemble, and is flexible to use.

The invention relates to a device (1) and a method for producing food skewers comprising: an endlessly rotating transport device (2) with a plurality of magazine base units (4) arranged parallel to one another and transversely to the direction of rotation (R1) of the transport device (2), each of the magazine base units (4) comprising: an elongated base plate (41), a first bearing block (42) formed at a first longitudinal end of the base plate (41) and comprising a first skewer support (43), a second bearing block (44) formed at a second longitudinal end of the base plate (41) and comprising a second skewer support (45), partitions (46) extending parallel to the bearing blocks (42, 44) and dividing the magazine base unit (4) into chambers, the partitions (46) having slots (48) oriented in the direction of rotation (R1) of the transport device (2), and a skewer passage.through which a skewer to be loaded can penetrate the magazine base unit (4) from the first skewer support (43) towards the second skewer support (45). The device (1) further comprises: a loading station (5) for positioning a first food component (12) in a receiving chamber formed by the chambers of the magazine base unit (4); a chopping station (6), which is arranged downstream of the loading station (5) in the direction of rotation (R1), with parallel separating blades (16) which run in the slots (48) when the magazine base units (4) are rotating and cut the first food component (12) positioned in the loading station (5); and a skewering station (9), which is arranged downstream of the chopping station (6) in the direction of rotation (R1) and which drives a skewer to be loaded in the direction of passage through the magazine base unit (4) and the food components positioned in the chambers.

1. Name of the product in this design: Multifunctional High-Speed ​​Blender. 2. Application of this design: Component 1 is used for the main body of the blender; Component 2 is used for the shock absorption pad of the blender; Component 3 is used for breaking, grinding, stirring, and mincing food, and extracting various juices, vegetable juices, soy milk and other beverages; Component 4 is used for crushing and grinding nuts; Component 5 is used for stirring or pounding food; Component 6 is used for measuring the volume of food. 3. The key design feature of this product is its shape. 4. The image or photograph that best illustrates the design points: Component 1 3D view 1.

The packaged product (1) includes a container (2) and packaging (10). The container (2) includes: - a container body (2.0) defining a cavity (6), - food components (4) in the cavity (6), and - a diaphragm (9) that closes the cavity (6). The packaging (10) includes: - a protective sheet (12) covering the container body (2.0), and - a closing sheet (14) covering a portion of the diaphragm (9) and the protective sheet (12) to enclose the container (2) between the protective sheet (12) and the closing sheet (14). The closing sheet (14) and the protective sheet (12) are attached along a sheet attachment section (20) extending around the diaphragm (9). A weakening line (22) extends around the diaphragm (9) to allow a cap (24) to separate from the closing sheet (14) under manual force (F) for retrieving the container (2).

The invention relates to the field of intelligent recommendation of recipes, in particular to a diet recommendation method based on candidate menu generation and nutrition-driven multi-objective optimization. The method comprises the following steps: firstly, constructing a collaborative recommendation model HyKBC-Rec fusing hyperbolic knowledge graph embedding and a knowledge perception attention mechanism, modeling a hierarchical semantic relationship between menus in a hyperbolic space, and carrying out weighted aggregation on historical diet behaviors of a user through multi-head attention; therefore, robust user preference modeling is realized under the condition of sparse user-menu interaction data. Secondly, a nutrition-driven multi-target weekly catering optimization algorithm NDMO is provided, and on the premise that hard constraints such as energy intake, menu number and repetition times are met, targets such as Chinese healthy dietary index, low sodium, energy stability, food diversity and food group coverage are synergistically optimized; and an executable personalized weekly diet scheme is generated through a multi-objective evolutionary optimization method.

A system for arranging transport of an alimentary component includes a computing device configured to identify at least a significant category as a function of a dietary request, produce an alimentary instruction set as a function of the at least a significant category, wherein producing the alimentary instruction set further comprises identifying a compatible food group, and producing the alimentary instruction set as a function of the at least a significant category and the compatible food group, generate a transport request as a function of the alimentary instruction set and the dietary request, and enact the transport request as a function of a fulfillment network

The present disclosure provides compositions and methods useful for treating and / or preventing food allergies in subjects in need thereof. The compositions include allergenic proteins, at least some of which are naturally folded and some of which are partially unfolded. The partially unfolded allergenic proteins include one or more T cell epitopes and are substantially free of IgE epitopes and / or B cell epitopes. Food compositions that include a mixture of naturally folded and T cell epitope-containing proteins can optimally balance reduced immunogenicity with full antigenic properties. Furthermore, by preserving foods in as natural a form as possible, they induce an overall tolerance training effect.

Provided herein are compositions and methods for producing milk proteins, which allow for safe, sustainable and humane production of milk proteins for commercial use, such as use in food compositions. The disclosure provides recombinant fusion proteins comprising at least first protein and a second protein, wherein at least one of the first protein and the second protein is a milk protein, or fragment thereof. The disclosure also provides methods for producing the recombinant fusions proteins, and food compositions comprising the same.

The present invention relates to an in vitro method for assessing the state of intestinal permeability in a subject and thus for diagnosing a disease or dysfunction associated with hyperintestinal permeability. More specifically, the procedure allows the amount of dietary antigens that can pass through the dysfunctional intestinal tract to be measured using common food components. The program allows for the development of analytical products and processes within the framework of the medical instrument industry.

The invention relates to a method for processing a food composition, which comprises providing a preferably vegan mixture comprising one or more proteins selected from plant proteins, microbial proteins, fungal proteins, recombinant proteins and combinations thereof, and forcing the mixture through a processing device permeated by a plurality of openings from a retentate side towards a permeate side, wherein the mixture is forced through the processing device by means of a scraping device moving along a retentate-side boundary surface of the processing device.The invention further relates to food compositions and the use of a device with a processing unit permeable to a food composition from a retentate side towards a permeate side, characterized by a dispensing device movable along the retentate side and thereby pushing the food composition towards the permeate side, wherein the processing unit has a preferably rigid body penetrated by a plurality of openings of predetermined size and geometry, for processing a vegan food composition.

FOOD COMPOSITION BASED ON OILSEED FRUITS AND METHOD FOR PREPARING ITSELF. The invention relates to a food composition obtained from oilseed fruits and oilseed cake, said food composition comprising a fat / protein ratio of between 1.2:1 and 3.5:1 by weight and not comprising any exogenous surfactant, and said oilseed cake comprising a fat content of 3 to 20% by weight, relative to the total weight of the cake. The invention also relates to a food packaging in the form of a pouch having an opening and containing the food composition.Finally, the invention also relates to a process for obtaining a food composition, comprising the following steps: (i) Crushing the oilseed fruit at a temperature below 60°C; (ii) Recovering the oilseed fruit meal; (iii) Adding the same oilseed fruit as the oilseed fruit meal to the oilseed fruit meal obtained in step (ii), the ratio of oilseed fruit to meal being from 95:5 to 55:45 by weight, and (iv) Grinding the mixture obtained at the end of step (iii) to obtain the food composition according to the invention.

A food product composition similar to foie gras includes a non-fattened duck liver and duck skin mixed with a plurality of ingredients in the following amounts per 2 pounds of non-fattened duck liver and duck skin placed in the bag: 0.2 pounds of white wine; 0.04 pounds of salt; 0.005 pounds of white pepper; 0.005 pounds of sugar; and 0.5 grams of nutmeg. The method for making the food product composition results in a food composition that closely mimics the flavor of traditional foie gras.

The invention relates to a method for processing a food composition, which comprises providing a preferably vegan mixture comprising one or more proteins selected from plant proteins, microbial proteins, fungal proteins, recombinant proteins and combinations thereof, and forcing the mixture through a processing device permeated by a plurality of openings from a retentate side towards a permeate side, wherein the mixture is forced through the processing device by means of a scraping device moving along a retentate-side boundary surface of the processing device.The invention further relates to food compositions and the use of a device with a processing unit permeable to a food composition from a retentate side towards a permeate side, characterized by a dispensing device movable along the retentate side and thereby pushing the food composition towards the permeate side, wherein the processing unit has a preferably rigid body penetrated by a plurality of openings of predetermined size and geometry, for processing a vegan food composition.