42 results about "Food texture" patented technology

A device to bake farinaceous foods such as cakes, cookies, breads, pies, and pizzas more rapidly and flavorfully, with retention of desire food textures and reduced risk of burning by the use of intermittent application of radiant energy. The preferred embodiment rotates farinaceous ingredients in front of a radiant heat source. The preferred embodiment may control oven temperatures by regulating the amount of outside cool air fan forced into the oven cavity.

The present invention provides a method in which a quantitative and descriptive approach is used to adapt the food texture in the clinical management of dysphagia. There is provided a new index, ST index, and method of use for determining and modulating the physical characteristics of foods in a manner to allow the food composition at serving temperature to have a desired combination of firmness, adhesiveness, springiness and cohesiveness.

The invention relates to a preparation method of corn resistant starch, which uses common corn starch as raw material to produce corn resistant starch with multiple physiological functions and characteristics by combined treatment of microbial fermentation and hot pressing and cooling. The resistant starch has physiologic functions of effectively controlling body weight, preventing constipation, appendicitis, hemorrhoids and colon cancer, controlling diabetes, increasing lipid discharge, improving lipid composition, promoting absorption of zinc, calcium and magnesium ions, increasing removal of cholesterol and cholic acid, and reducing cholesterol biosynthesis, lipid absorption and fatty acid biosynthesis. The resistant starch used in food processing industry has better physicochemical properties than those of dietary fiber, low water retention capacity, good mouthfeel, no influence on food, and improve food texture. The invention solves the problems in production of resistant starch, including low yield and lack of high amylase starch in China.

A feedback and feedforward as well as a statistical predictive control system and method for continuously controlling texture of a food snack in a manufacturing process. The feedback system includes a quantitative texture measuring tool that is positioned downstream of a food processing unit. The texture measuring tool continuously measures a texture attribute of food snack from the food processing unit and feeds back texture attribute information to a controller that controls input parameters to food processing unit such that the texture attribute of a resultant food snack falls within an acceptable limit. The texture measuring tool comprises an excitation tool that strikes the food snack and produces an acoustic signal that is processed by a data processing unit. The data processing unit identifies relevant frequencies in the acoustic signal and quantitatively measures a texture attribute based on a correlated model that includes the relevant frequencies.

The present invention is a process for creating a konjac glucomannan based food product. More specifically, the method for transforming konjac glucomannan solutions into heat-stable gels requires the use of heat and a high pH to deacetylate the konjac glucomannan molecule. A minimum concentration of 1.5-2% konjac glucomannan is necessary to adjust the system to a pH of approximately 9.0. When the solution is heated to 85° C. with a mild alkali condition (pH 9-10) it forms a gel which is unaffected by heat. Thus, the gel remains stable when additional heat is applied and remains unchanged under repeated heating at 100° C. or even at 200° C. Alternatively, the addition of an alkali, like Ca(OH)2 in a konjac glucomannan solution removes its acetyl group forming a stable network structure to form the gel structure. By mixing the konjac glucomannan soluble fiber, with any kind of insoluble fibers and alkalis together, a pure fiber konjac gel food can be made by simply pouring the complex powder into water applying heat. The traditional konjac gel foods texture is hard, chewy and rubbery, the new gel foods in which the insoluble fiber is added improves the texture of the gel foods.

A device to bake farinaceous foods such as cakes, cookies, breads, pies, and pizzas more rapidly and flavorfully, with retention of desire food textures and reduced risk of burning by the use of intermittent application of radiant energy. The preferred embodiment rotates farinaceous ingredients in front of a radiant heat source. The preferred embodiment may control oven temperatures by regulating the amount of outside cool air fan forced into the oven cavity.

The invention relates to a preparation method of a corn bran dietary fiber fat substitute. The preparation method comprises the following steps: (1), crushing, sieving, extracting and leaching the corn bran; (2), carrying out enzymolysis to on filter residue; (3), carrying out alkalization after the enzymolysis; (4), etherifying after the alkalization to obtain a crude product of the corn bran dietary fiber fat substitute; (5), dissolving the crude product and regulating the pH of the mixture to 7.0-9.0, leaching the mixture, and concentrating the filtrate; and (6), adding alcohol to the concentrated solution to separate out precipitate; and leaching the concentrated solution, drying or vacuum freezing and drying the filter residue at 70-80 DEG C to obtain the corn bran dietary fiber fat substitute. The corn bran dietary fiber fat substitute prepared from by the preparation method disclosed by the invention has functional characteristics of fat in the food and enhances enhanced water holding capacity, and improves improved food texture and various sensory characteristics; and moreover, the material is cheap and easy to obtain, the preparation method is scientific and reasonable, the operation is simple and easy to perform, and no pollution is caused to the environment.

The invention relates to an application of a liquid enzyme preparation in improvement of food texture. The liquid enzyme preparation is glutamine transaminase. The liquid enzyme preparation has the advantages that the food texture can be effectively improved; after proofing by the testing results of protein gel property, compared with the powder enzyme preparation, the water-retaining property and gel property on the protein are better, the dissolving speed is quicker, and the distribution is more uniform; the dust pollution likewise caused by the powder enzyme preparation can be avoided, the storage is convenient, and more safety and health in use are realized; when the liquid enzyme preparation is applied to soybean products, meat products, milk products, aquaculture products and flour products, the product quality is obviously improved, the product texture is improved, the production processing time is effectively shortened, and the production cost is reduced.

The invention discloses a virtual reality technology-based virtual taste method and device, and aims at solving the problem that current food taste simulation is single and bad in user immersion. Thedevice comprises an obtaining module, a signal generation module, a control module and a feedback module, wherein the obtaining module is wirelessly connected with a terminal and is used for obtainingand analyzing data and generating specific parameters; the signal generation module is used for generating specific stimulation signals; the control module is used for receiving the stimulation signals to generate stimulation to the touch, taste, sound and texture, and wirelessly controlling the feedback module; an execution element in the feedback module is used for generating corresponding perceptions and acting on human bodies; and the execution element comprises a micro array actuator, a myoelectric stimulation system, a bone conduction transmission mechanism and a tongue sleeve mechanism, which are mutually matched to realize touch feedback, taste feedback, texture feedback and sound feedback. By using the method and device, virtual taste equipment which can embody the food texture and has favorable immersion can be developed.

The invention discloses a method for extraction of RG-I pectic polysaccharide rich in galactose side chain. The method includes the two steps of hydrolysis of residual starch and extraction of pecticpolysaccharide. Compared with the traditional pectic polysaccharide extraction method, the method provided by the invention controls the pectic polysaccharide extraction condition under an alkaline condition, so that the homopolygalactose (HG) structure is hydrolyzed, and the RG-I structure and pectin neutral sugar side chain can be maximumly reserved. The final product is mainly RG-I structural domain pectic polysaccharide rich in galactose side chain, and the molecular weight is large. The specificity of structural composition endows the RG-I pectic polysaccharide with good emulsifying potential and anti-tumor, anti-cardiovascular disease and other bioactivity. The whole extraction process does not add toxic or harmful chemical reagent, the obtained pectic polysaccharide can be used as afunctional food additive to improve food texture, and also brings certain functional activity.

The object of the present invention is to obtain a bean curd skin as good as or better than that of a primary bean curd skin, and to establish a method for continuously mass-producing this bean curd skin. The high-oil fresh bean curd skin (the fat content in the solid content of the bean curd skin is 40 to 72% by weight) obtained by using the soymilk emulsion prepared by adding oil and fat to the soy milk as the raw material of the bean curd skin has a mouth-melting property as good as or better than that of the primary bean curd skin. good. In addition, the thawed frozen bean curd skin obtained by freezing it is also good in food texture. According to the present invention, it is possible to stably produce mass-produced bean curd skins having mouth-melting properties as good as or better than primary bean curd skins.

The invention discloses a meal replacement food containing medicinal and edible Chinese herbal medicine submicron powder for reducing weight and a preparation method of the meal replacement food containing medicinal and edible Chinese herbal medicine submicron powder. The meal replacement food is prepared from the following raw materials in parts by mass of 83-118 parts of protein powder, 62-118 parts of a sugar material, 13-26 parts of an oil material, 1.5-14 parts of medicinal and edible Chinese herbal medicine powder or extracts, 7-28 parts of solid granules, 1-25 parts of a taste modifier,6-10 parts of glycerine and 2-4 parts of bacteria-free purified water. The meal replacement food is high in protein content, and can achieve the effect of complementing protein for human bodies. Calcium caseinate, concentrated hydrolyzed protein, whey protein and soy protein isolate are compounded, so that the food texture is changed, and the mouth feel is soft. The meal replacement food is smallin size, light in weight, balanced in nutrients and convenient to carry. A medicinal and edible Chinese herbal medicine formula is adopted, so that the meal replacement food can promote digestion ofintestinal tracts. Other additional physiological functions are increased, and the meal replacement food is broad in application scope, and suitable for crowds of movement, young people, old people, vegetarian and crowds needing slimming to eat.

The invention discloses a food texture simulation method and system, and belongs to the field of intelligent equipment. The method comprises the steps that when a food simulation trigger signal is received, food information of target food is determined according to the food simulation trigger signal; flow speed and flow rate of airflow used for simulating the texture of the target food are determined according to the food information; and the airflow is released by an airflow chip arranged in an oral cavity according to the flow speed and the flow rate of the airflow. The food texture is simulated by the airflow so that the problem of low safety of a taste simulation system in the related technologies can be solved, safety of food simulation is enhanced and the effect of food simulation is enriched. The food texture simulation method and system are used for simulation of the food texture.

The invention discloses a method for detecting the texture of yellow peach crisp chips, and belongs to the field of food texture research. According to the method, a puncture test is carried out on ayellow peach crisp chip sample to obtain a sample stress-time curve, the maximum force Fm (g) and the slope G (g / s) at the maximum force are calculated and can represent the hardness and crispness ofthe yellow peach crisp chip respectively, and texture grading is carried out on the hardness and crispness of the yellow peach crisp chip through sensory scoring. The method can quickly and accuratelydetect the texture characteristics of the yellow peach crisp chips, optimizes the probe combination, and avoids the tedious, time-consuming and labor-consuming probe selection.

Disclosed is a pre-drying manufacturing process and related equipment for application to food products that are to be dried that calls for a non- re-hydration or soaking treatment of the food prior to drying using a unique activated smoke liquid solution diluted with deep sea water. The treatment greatly improves the processing, cooking and / or physical characteristics of the dried food when it is later reconstituted and used. The unique activated smoke liquid solution is made from a special process which gives it the desired characteristics which, when properly applied before drying, result in improved quality of dried food when later reconstituted. The pre-drying food treatment apparatus may include spray or immersion equipment. The spray equipment may utilize inert gases that further contribute to improved characteristics in the treated food. By applying the unique smoke liquid solution according to the present invention, no soaking or immersion of the dried food products in water or liquid is necessary prior to processing or cooking. The resulting dried food immediately absorbs water for prompt processing or cooking; it has increased weight and volume; it has a prolonged shelf life; and it retains much of its original food texture after freeze-thawed. Thus, the present invention provides a method and apparatus for manufacturing non-soak, high quality dried food products.

The present invention provides a bowl for Vietnamese spring rolls, which comprises: a bowl portion in which water is contained and which comprises a cut portion for connecting the inside and the outside; and a plate portion which is mounted on the top of the bowl portion. According to the present invention, it is possible to hygienically use a personal bowl during cooking of Vietnamese spring rolls, effectively use the table space, maintain the temperature of hot water contained in the bowl portion for a long time to provide excellent food texture to the user, and facilitate the making of spring rolls using rice papers.

The invention provides a simulated tongue pressure head mechanics detection device characterized by comprising: a base, a supporting guide pillar which is fixed on the base, a pressure arm which is arranged on the supporting guide pillar, a removable simulated tongue pressure head which has a simulated tongue shape and is clamped by a power head of the pressure arm, a line-row distributed pressure sensor which is arranged at the upper surface of the base right under the simulated tongue shaped simulated tongue pressure head. The line-row distributed pressure sensor is electrically connected to a data collection hand grip; the data collection hand grip is in signal connection with a computer through a USB interface. The device can simulate changes of tongues to detect oral cavity internal mechanics information; the device can be applied in food field to detect texture properties of samples to be tested and the results are closer to human senses so that the invention provides a new device for objectively, accurately and quickly evaluating food texture.

The present invention belongs to the technical field of food additives and provides a method for extracting a natural food texture modifier from perilla leaves. Fresh perilla leaves are taken, poorlygrowing parts are removed, the perilla leaves are washed clean using a sodium chloride solution at a certain mass concentration, the washed clean perilla leaves are crushed, and the crushed perilla leaves are dried to obtain perilla leaf powder; excessive edible salt is added into the perilla leaf powder, the perilla leaf powder is milled in a sand mill, at the same time, ion beam is used, then pure ethanol is used as a solvent, the mixture is added in a reflux extraction device for heating and refluxing, cell walls of the perilla leaf powder are destroyed, perilla aldehyde and esters are gradually separated out and dissolved in the ethanol, then suction filtration is conducted, filtrate is heated to remove ethanol, the filtrate is further washed with water, the edible salt is removed, andthe filtrate is dried to obtain the food texture modifier. The method has high extraction efficiency, also ensures safety of the food additives and overcomes risks of using toxic solvents to extractthe food additives.

The number n of times of chewing is counted by chewing number of times calculation means (13b2) based on a change in the distance l from a photorefiector (50), which is received together with time t by measurement value receiving means (13b1). To vary hardness h of a bag (30) to a stage that can be sensed, according to the number n of times of chewing, a required air pressure is set according to the current number n of times, based on a hardness / air pressure correspondence recording unit (13g) in which stages that have a significant difference therebetween and are stored in association with the number n of times of chewing are recorded. To realize the set air pressure inside the bag (30), the amount of sucking performed using a vacuum pump 20 is controlled by air pressure control means (13b4).

The invention relates to a preparation method of phosphate oxide starch for ham sausages, and belongs to the technical field of preparation of modified starch. Corn starch and glutinous corn starch are used as raw materials, and a hydrogen peroxide solution which is 1.5-2.5% of the dry basis mass of starch and sodium tripolyphosphate which is 1.5-2% of the dry basis quality of the starch are usedas phosphate oxide reagents. A semi-dry method is used for preparing the phosphate oxide starch. According to the prepared phosphate oxide starch, the phosphorus remaining content is smaller than or equal to 0.4%, the replacement degree is smaller than or equal to 0.2, and the phosphate oxide starch has favorable paste stability, stirring resistance, high viscosity and good transparency. When thephosphate oxide starch is added to foods, the food texture and the organoleptic attributes are improved. When the phosphate oxide starch is added to the ham sausages, moisture can be maintained, the separation out of fat can be prevented, nutrient components and flavor can be reserved, and the ham sausages can have good elasticity.

The texture of a starchy food (for example, biscuits, cookies, cakes, breads, cream puffs, coated and fried foods, snack foods, wheat noodles, Chinese noodles, etc.) is highly improved by using soybean protein in a smaller amount than in the conventional methods. The effect of improving the food texture somewhat varies depending on the water activity of a food. In the case of a food having a high to moderate water content, it is intended to achieve a soft texture, a favorable feeling on the tongue and a high meltability in the mouth. In the case of a food having a low water activity such as baked goods or toast, on the other hand, it is intended to achieve a crispy and light texture. In the case of wheat noodles and Chinese noodles, it is intended to achieve a flexible texture with an adequate elasticity. By using soybean protein in a smaller amount than in the conventional methods, it is intended to sufficiently relieve troubles (loss in the product volume and worsening in appearance) and poor handling properties (lowering in workability) accompanying the use thereof in a large amount. A starchy food material or a starchy food is obtained by adding acid-soluble soybean protein to a starch material such as wheat flour or starch. The acid-soluble soybean protein can be used in an amount of from 0.05 to 7% by weight based on the starchy material.

An object of the present invention is to improve the productivity in producing a soft candy having a new food texture and to provide a gummy-containing soft candy having a new food texture that can exhibit advantage effects of the soft candy and the gummy being used in combination and that is produced at drastically improved productivity and the production method thereof. A gummy-containing soft candy, characterized in that a linear gummy having a water content of 10 to 25 wt % is inserted into a soft candy dough containing one or more carbohydrates as solid matter, as the linear gummy is enclosed by the soft candy dough and the linear gummy contains +- starch. The gummy-containing soft candy is produced by simultaneous extrusion of a gummy dough and a soft candy dough.

The invention discloses a food processing method. The method comprises the following steps: washing a food material to be processed, immersing the washed food material in water, heating to boiling for 1-5min, taking out the boiled food material, adding sugar, uniformly mixing, heating while stirring under strong heat for 1.3-1.9h, adding a boiled microzyme solution, stirring under medium or weak heat until the water content is 9.5-12%, adding a seasoning as needed, uniformly mixing, and stopping heating. The thermoosmosis effect of sugar and the softening effect not the fermentation effect of boiled microzyme are combined for the first in order to improve the loose and soft degree of the food texture structure, so the original natural flavor and nutritional substances of the food are reserved, and the flavoring effect is realized; and the method is especially suitable for processing hard foods, such as soybeans, broad beans, coconut meat and other fruit and vegetables.

Provided are: a cheese-like composition, which can have the same appearance, food texture (texture), and aroma and flavor (taste) as cheese without using cheese produced from milk or a dairy product; cheese substitute-containing food; and production methods therefor. Provided are: a hard cheese-like composition containing rice cake or rice, oil and fat, and any fermented food; cheese substitute-containing food containing said hard cheese-like composition; and a method for producing said hard cheese-like composition.

The present invention relates to a cooking pouch and, more specifically, to a cooking pouch which is put into a microwave oven while storing food therein and is used to heat the food, can appropriately exhaust steam generated in the process of cooking and thus can provide excellent food texture and taste.

The present invention relates to a crop, particularly relates to a preparation method for a bran protein, and belongs to the technical field of agricultural byproduct processing. The bran protein finished product is obtained through the steps of crushing, soaking, homogenizing, and bathing in constant temperature water. The finished product as the high concentration bran protein can be used directly as a protein resource for the food industry to increase the protein content, improve food nutritional value, and improve some food texture. The bran protein can also be treated by mild controlled hydrolysis to improve the emulsification stability further, thereby having broader purposes.

To provide a chocolate-like food product for baking, obtained by a simpler method than the conventional chocolate-like food product for baking, and having low moisture content and long shelf life, and which is soft and has a novel crispy food texture. A chocolate-like food product for baking, in which the SFC at 20°C of the fat used is 5-40%, the SFC at 10°C is 15-60%, the moisture content before baking is less than 3 wt%, and the chocolate-like food product for baking contains 0.2-0.8 wt% of a sucrose fatty-acid ester having an HLB of 10 or greater, and at least 7 wt% of nonfat milk solids.

The invention provides a simulated tongue pressure head mechanics detection device characterized by comprising: a base, a supporting guide pillar which is fixed on the base, a pressure arm which is arranged on the supporting guide pillar, a removable simulated tongue pressure head which has a simulated tongue shape and is clamped by a power head of the pressure arm, a line-row distributed pressure sensor which is arranged at the upper surface of the base right under the simulated tongue shaped simulated tongue pressure head. The line-row distributed pressure sensor is electrically connected to a data collection hand grip; the data collection hand grip is in signal connection with a computer through a USB interface. The device can simulate changes of tongues to detect oral cavity internal mechanics information; the device can be applied in food field to detect texture properties of samples to be tested and the results are closer to human senses so that the invention provides a new device for objectively, accurately and quickly evaluating food texture.

The invention relates to a preparation method of a corn bran dietary fiber fat substitute. The preparation method comprises the following steps: (1), crushing, sieving, extracting and leaching the corn bran; (2), carrying out enzymolysis to on filter residue; (3), carrying out alkalization after the enzymolysis; (4), etherifying after the alkalization to obtain a crude product of the corn bran dietary fiber fat substitute; (5), dissolving the crude product and regulating the pH of the mixture to 7.0-9.0, leaching the mixture, and concentrating the filtrate; and (6), adding alcohol to the concentrated solution to separate out precipitate; and leaching the concentrated solution, drying or vacuum freezing and drying the filter residue at 70-80 DEG C to obtain the corn bran dietary fiber fat substitute. The corn bran dietary fiber fat substitute prepared from by the preparation method disclosed by the invention has functional characteristics of fat in the food and enhances enhanced water holding capacity, and improves improved food texture and various sensory characteristics; and moreover, the material is cheap and easy to obtain, the preparation method is scientific and reasonable, the operation is simple and easy to perform, and no pollution is caused to the environment.

Belonging to the technical field of agricultural by-product processing, the invention relates to an agricultural byproduct, especially to a separation method of bran protein. The separation method has a simple process, which comprises: subjecting bran to crushing, immersion and homogeneous water-bath, then conducting centrifugation, drying and heating, thus obtain the bran protein. The highly concentrated bran protein can be directly used in food industry as a protein resource for enhancing protein content, raising food nutritive value, and improving certain food texture, etc.