53 results about "Food texture" patented technology

The invention provides a zero-sample food image recognition method based on semantic decoupling and a diffusion model, and aims to solve the problems of semantic interval and generation feature offset in the field of zero-sample food image recognition in the prior art. According to the method, semantic precise decoupling of food material composition and a cooking process in text description is realized by constructing a food material-cooking double-branch attention network, and implicit association of a food material combination and a cooking mode is captured by using a cross-modal fusion strategy, so that the accuracy of semantic condition control is remarkably improved; on the basis, a regional perception diffusion feature synthesizer is designed, visual features with spatial sensitivity are generated through a progressive denoising process, and the defect of a traditional generation model in the aspect of food texture detail reduction is effectively overcome. Compared with a traditional method, the scheme has remarkable advantages in the aspects of feature generation quality, semantic relation modeling and complex scene adaptability, and a new zero sample detection solution is provided for the field of food calculation.

The invention discloses a food image denoising method based on dynamic coding and efficient channel perception hybrid upsampling, and the method is characterized in that a dynamic coding module CAMixer and a channel perception hybrid upsampling module E-CAMixUp are cooperatively integrated, and an efficient channel perception hybrid denoising network ECAMixDNet is formed. According to the method, the CAMixer utilizes a learnable attention mechanism to adaptively adjust attention so as to contain more useful textures, the representation capability of convolution is improved, and the E-CAMixUp realizes high-quality image reconstruction under multi-scale noise perception through the collaborative design of dual-path feature reconstruction and adaptive channel interactive filtering, so that the image reconstruction efficiency is improved. The problem that artifacts are easily introduced in the reconstruction stage by an inter-channel noise distribution difference suppression mechanism is solved. The network extracts multi-scale features through a Swin Transform and an RBF attention mechanism, a decoder is combined with a residual module to realize high-quality reconstruction, food texture and color sensitivity are effectively kept, and visual restoration quality is improved.

The invention relates to the field of food engineering, in particular to modified composite whey protein isolate-corn protein gel as well as a preparation method and a product thereof. The preparation method comprises the following steps: mixing and stirring different amounts of whey protein isolate and water, adjusting the pH value to 12 by using NaOH, adding corn protein, standing to form gel, soaking in hydrochloric acid to adjust the pH value, flushing, refrigerating and the like. A large number of experiments show that when the mass ratio of whey protein isolate to corn protein is 8: 2, the gel has the best properties such as strength, moisture retention capacity and rheological property. The protein proportion is accurately controlled, the gel structure and functional characteristics are optimized, technical support and theoretical basis are provided for development of novel functional gel in the food industry, and the method can be used for development of food additives for improving food texture and taste.

To provide a system for producing bread using cooling bread dough capable of improving fineness of bubbles on the sliced surface after baking, uniformity with less variation, food texture, and flavor.SOLUTION: A system for producing bread using cooling bread dough comprises: a rapid cooling device used in a rapid cooling step in which divided bread dough is rapidly cooled at any temperature in the temperature range of -35 to -25°C until the temperature at the center of the divided bread dough becomes -5 to 10°C; a freezing / refrigerating storage device used in a cooling divided bread dough storage step for storing cooling and divided bread dough in the temperature range of -6 to 5°C for a predetermined period of time; a multi-stage toasting fermentation device in which the temperature of the cooling divided bread dough after storage is controlled until the temperature of the center of the bread dough reaches 8 to 10°C, and then the bread dough is molded, and subjected to toasting fermentation by setting at least three temperature and period stages; and a baking device that bakes the bread dough fermented using the multi-stage toasting fermentation device.SELECTED DRAWING: Figure 1A

The present invention relates to a cooking pouch, and more particularly, to a cooking pouch that has a reduced manufacturing unit price and is used to heat food by placing food inside the cooking pouch and putting the cooking pouch inside a microwave, and the cooking pouch enabling steam generated in a cooking process to be appropriately discharged so that excellent food texture and taste may be obtained.

To provide a texture prediction technique which can be realized by a simple measurement method.SOLUTION: A method for generating a texture prediction model includes the steps of: acquiring teacher data D1, of which input is a plurality of measurement units [F1, ..., F780] (or F1, ..., F180) showing change of force received from food when the food is pressed and of which output is food texture evaluation values [X1 to X85]; and generating a texture prediction model 20 for outputting the texture evaluation values [X1 to X85] by machine learning using the teacher data D1.SELECTED DRAWING: Figure 1

To provide a long-term storable bread-like food product composition having bread-like appearance and food texture.SOLUTION: A long-term storable bread-like food product composition has disaccharide or less and insoluble dietary fibers as main constituent, is composed of an outer layer and an air-containing gel-like central layer, and has cohesiveness in repeated compression tests using a texture analyzer of 0.4-1.0 and water activity of less than 0.80. The outer layer and the air-containing gel-like central layer of the bread-like food product composition are formed by baking dough of the bread-like food product composition.SELECTED DRAWING: None

The invention discloses wheat malt seedling functional dietary fibers as well as a preparation method and application of the wheat malt seedling functional dietary fibers. The soluble dietary fiber and the insoluble dietary fiber of the wheat malt seedlings are extracted by adopting a wall breaking-extraction mode of synergy of biological enzyme and free radicals. The wheat malt seedling soluble dietary fibers can prolong the life of caenorhabditis elegans in an oxidative stress state, improve the antioxidant enzyme activity and improve the anti-apoptosis capability; the intestinal flora of the obese C57BL / 6J mouse induced by the high-fat feed is regulated; the wheat malt seedling insoluble dietary fiber has better binding water capacity, water-holding capacity and cholesterol and sodium cholate adsorption capacity, and can be used as a functional food additive for improving the texture and nutritional characteristics of food; and the wheat malt seedlings can also be used for assisting in reducing serum cholesterol level, preventing arteriosclerosis, promoting defecation, preventing constipation, colorectal cancer and the like in the field of health medical treatment, so that high-quality reutilization of the wheat malt seedlings is realized.

To provide a technique for improving the quality of bread produced using frozen bread dough.SOLUTION: The present technique provides frozen bread dough modifier containing carbohydrate oxidase. The frozen bread dough modifier according to the present technique has a volume increasing effect, a food texture improving action, and an appearance improving action. The present technique also provides: a method for producing frozen bread dough comprising a dough preparing step for adding carbohydrate oxidase to a bread dough material and preparing bread dough, and a freezing step for freezing the prepared dough; and a method for producing bread comprising a thawing step for thawing frozen bread dough containing carbohydrate oxidase, a fermentation step for fermenting the thawed bread dough, and a heating step for heating the fermented bread dough.SELECTED DRAWING: None

1. The name of this design product: Soft food texture detection device. 2. Purpose of this design product: Used for analyzing and testing the texture characteristics of soft foods. 3. The key point of the design of this product lies in its shape. 4. The picture or photo that best illustrates the key points of the design: main view.

Disclosed is a food texture presentation apparatus including a synthesizer that acquires, with reference of a recipe of a food product selected, audio signals of mastication sounds of ingredients contained in the food product from a database and synthesizes the acquired audio signals of the ingredients into an audio signal of a food texture to be presented, and a presentation unit that uses the synthesized audio signal to present the food texture of the food product.

The present invention addresses the problem of providing gummies that have good food texture and contain vegetable protein. In the present invention, gummies that have good food texture and that contain, in an amount that is at least 5 wt% of the solid content, protein derived from a vegetable protein material are obtained by using a vegetable protein material having a 0.22 M trichloroacetic acid (TCA) solubility of at least 10%. Good workability during batter preparation is maintained. Gummies having good texture and further having good workability can be obtained by using a material that produces a 10 wt% dispersion having a pH of less than 7 as the vegetable protein material.

The invention relates to the technical field of food texture analysis, and provides a method for testing Q degree of mochi through twice stretching by using a texture analyzer, the mochi is fixed on a testing device, then twice stretching experiments are performed on the mochi according to set parameters, and the elasticity of the mochi is obtained through first stress relaxation stretching; the Q-degree characteristics of the mochi, which are measured by the second destructive test, comprise the bite-off force and the bite-off displacement, can be specifically tested aiming at various Q elastic foods, and then the sample is stretched twice by using a physical property tester according to the set experimental parameters. Two kinds of test data can be obtained, calculation is carried out through a single graph, the time for replacing a sample is saved, two kinds of experiments can be completed at a time through the same sample, data influences caused by different samples are avoided, time, labor and materials are saved, and the maximum efficiency of detection is achieved; the problems of inaccurate mochi Q degree determination and low test efficiency in the prior art are solved.

This invention provides a food texture improvement system and method that can easily restore the texture of food when its hardness or chewiness deteriorates due to changes over time, thereby preventing food waste. [Solution] The food texture improvement system comprises at least one coil (30) and an AC current supply device (40) for supplying an AC current to the coil that continuously increases and decreases in frequency in at least a portion of the frequency range of 100Hz to 10kHz. By bringing the coil and the food closer together while supplying the AC current to the coil, the hardness and chewiness of the food are increased, thereby improving the texture. The coil may be fixed and the food may be brought close to it, or the food may be fixed and the coil may be brought close to it. The AC current continuously increases and decreases in frequency, for example, between 4.5kHz and 8kHz.

The utility model relates to the technical field of food processing, in particular to a chopping and mixing device which comprises a conveying groove used for conveying, a chopping assembly combined with the conveying groove and a conveying and mixing assembly installed at the bottom of the chopping assembly and used for processing food to be processed. The cut-off assembly comprises a main body, the top of the main body and one end of the conveying groove are obliquely arranged at a preset angle, a cut-off tool is arranged on the inner side of the main body, and the cut-off tool is driven by a motor to cut off the food to be processed; the rotating speed of the cutting tool is accurately controlled through the control box, flexible adjustment can be achieved according to food texture, the accuracy of the food cutting length is effectively improved, the length difference of products in the same batch is reduced, and the problem that auxiliary materials are not evenly wrapped due to the length difference is solved; the speed and angle of food entering the chopping assembly are controlled, the cutting accuracy and efficiency are further improved, and it is ensured that the cutting length meets the production requirement.

This invention belongs to the field of food texture evaluation and functional fit analysis technology, and discloses a method and system for evaluating food chewing fit based on a staged electromyography (EMG) strategy. The method collects surface EMG signals from subjects during food chewing, divides the chewing process into stages, extracts EMG activation strategy characteristics at different chewing stages, and constructs food-chewing function fit evaluation rules based on these staged EMG characteristics, thereby achieving an objective evaluation of the matching relationship between food texture and chewing function. This invention does not rely on the magnitude of a single EMG index as the evaluation basis, but rather reflects food texture fit through differences in staged strategies, and can be used for food texture optimization, population fit design, and product development decisions.

To provide a bean-jam filled doughnut mix that makes it possible to obtain a bean-jam filled doughnut having good appearance and food texture and being less likely to burst when deep-frying.SOLUTION: A bean-jam filled doughnut mix of the present invention contains at least grain flour. The grain flour contains 60-100 mass% of starch and 0-40 mass% of grain flour. The starch contains α-starch and non α-tapioca starch, and 10-60 mass% of the starch is phosphate-crosslinked starch. In the grain flour, the content of α-starch is more than 25 to 40 mass%, and the content of non α-tapioca starch is 30-70 mass%.SELECTED DRAWING: None

The present invention addresses the problem of providing a frying batter material for a fried food, the frying batter material being capable of producing a fried food having a favorable food texture of a frying coating. This frying batter material for a fried food comprises an extrusion-molded article of a mixture of a powder raw material and a liquid raw material. The powder raw material contains 30-65 mass% of corn-derived cereal flour, 35-70 mass% of swelling-inhibiting cereal flour, and an emulsifier. The swelling-inhibiting cereal flour is preferably phosphoric acid crosslinked cereal flour or indigestible cereal flour. The extrusion-molded article may be an extrusion-molded article obtained by an extruder.

[Problem] The present invention addresses the problem of producing non-fried noodles having a fresh noodle-like food texture. [Solution] Non-fried noodles having a fresh noodle-like food texture can be produced by: kneading a raw material powder and kneading water to prepare noodle dough; preparing noodle strings from the prepared noodle dough; boiling the prepared noodle strings with a boiling solution having a table salt concentration of 1.0-5.0% (W / V); and then drying the resultant without washing with water, wherein said non-fried noodles have a surface that has moderate tension and is soft, and a central part that has moderate elasticity and a powdery texture. The boiling is preferably performed in a boiling solution at 80-100ºC for 5-60 seconds, and the boiling solution preferably contains a loosening agent.

This application relates to a defrosting method, apparatus, and refrigerator. Applicable to a refrigerator, the refrigerator includes a defrosting compartment, a defrosting plate, and a defrosting fan. The defrosting plate is rotatable. The method includes: responding to a received defrosting command, detecting whether the defrosting plate is located inside the defrosting compartment; if the defrosting plate is detected to be inside the defrosting compartment, switching the refrigerator's defrosting valve to the condenser side, so that refrigerant flows sequentially through the refrigerator's compressor, condenser, and condenser pipe; and turning on the defrosting fan to control the rotation of the defrosting plate. This method can solve the problems of high power consumption or poor food texture due to uneven heating in the defrosting area in existing defrosting methods.

The invention relates to the technical field of auxiliary appliances for old people, in particular to an auxiliary chewing device which comprises a main support, a sealing mechanism is arranged at the top of the main support, a shredding mechanism and a compression mechanism are arranged on the main support, the shredding mechanism is connected with a hand-operated driving mechanism, the compression mechanism is connected with a gap adjusting mechanism, and supporting legs are symmetrically arranged on the two sides of the main support; the main support comprises a supporting frame, a feeding hopper is arranged at the top of the supporting frame, and a discharging opening is formed in the bottom of the supporting frame; according to the invention, the shredding wheel is used for simulating the tooth biting action, and then the compression wheel is used for extruding and shaping, so that various foods can be processed into shapes which are uniform in density and easy to swallow, the chewing and swallowing burdens of old people during eating are effectively reduced, and the bucking risk is reduced; the meshing gap of the compression wheels can be flexibly adjusted through the gap adjusting mechanism, the compression degree can be accurately adjusted according to the food texture and the chewing ability of a user, and the diversified feeding requirements are met.

To provide noodles that have a good flavor and excellent food texture and physical properties, although the noodles are made from low-processed materials containing a large amount of β-conglycinin-like protein.SOLUTION: By blending a certain amount of dehulled mung bean flour with mung beans containing mung bean protein that has health functions such as physiological functions similar to those of β-conglycinin (7S globulin protein), it is possible to produce noodles rich in mung bean protein having a good flavor with less of grassy smell, and having improved food texture and improved noodle surface smoothness compared to noodles made by adding isolated mung bean protein.SELECTED DRAWING: None

The application relates to the technical field of intelligent nutrition matching, and discloses a full-life-cycle personalized meal recommendation system based on deep learning, which comprises the following steps: obtaining rehabilitation nutrition data of patients with rare metabolic diseases and ordinary postoperative patients, and extracting multi-dimensional patient characteristic parameters; processing conventional physiological parameters and metabolic disease characteristic parameters based on a hierarchical nutrition demand prediction network to generate personalized nutrition demand recommendation values; generating a dual-threshold rule set based on surgical type and disease type coding; performing ladder advancing decision under the constraint of the dual-threshold rule through a hierarchical strategy network to output diet ladder level decision and food texture and nutrition density selection action distribution; performing mask filtering on selectable food and solving a food combination scheme through linear programming; and optimizing and training the strategy network by adopting a double-constraint safety reinforcement learning algorithm to output a daily diet ladder decision sequence in a postoperative rehabilitation period and a personalized food combination scheme in each stage.

The invention relates to the technical field of hydrogel, in particular to double-crosslinked animal and plant protein combined composite hydrogel as well as preparation and application thereof. According to the invention, glutamine transaminase and skin-derived gelatin are adopted to carry out dual crosslinking on pea protein isolate, so as to prepare the animal and plant protein combined composite hydrogel. The method not only relieves adverse effects caused by excessive consumption of animal protein, but also enables the hydrogel to have high mechanical strength, excellent water-retaining property, good thermal stability and an adjustable porous structure by adjusting the proportion of the two phases, and effectively overcomes the problem of poor gel performance of single plant protein. Good application prospects are realized in the fields of food texture improvement and biological materials.

The purpose of the present invention is to provide a processing technique for obtaining a vegetable-protein-containing liquid composition whose gritty texture is improved despite having a high vegetable protein material content of 6 wt% or greater. The food texture of a vegetable-protein-containing liquid composition having a vegetable protein material content of 6 wt% or greater can be improved by treating this vegetable-protein-containing liquid composition with a protein deamidase.

The invention discloses a bionic chewing simulation device and simulation method for food dynamic texture evaluation. The bionic chewing simulation device comprises a texture analyzer, a motion controller for controlling the texture analyzer and a data collector for collecting data of the texture analyzer, a sample pool unit is arranged at the position of an objective table of the texture analyzer, and a bionic tooth probe unit corresponding to the sample pool unit is mounted at the position of a probe of the texture analyzer; the bionic tooth probe unit comprises a connecting rod and a fixed seat which are connected with each other, and a plurality of bionic teeth which are arranged downwards are mounted on the fixed seat; compared with the prior art, by arranging the bionic tooth probe unit and the sample pool unit, simulated chewing is achieved under the action of bionic teeth and simulated teeth, and under the combined action of the bionic tooth probe unit and the sample pool unit, the triple functions of saliva mixing, food particle crushing and food mass collecting in the bionic texture evaluation process are achieved.

The purpose of the present invention is to provide a processing technique for obtaining a vegetable-protein-containing liquid composition whose gritty texture is improved despite having a high vegetable protein material content of 6 wt % or greater. The food texture of a vegetable-protein-containing liquid composition having a vegetable protein material content of 6 wt % or greater can be improved by treating this vegetable-protein-containing liquid composition with a protein deamidase.

The invention discloses a normal-temperature supplementary food suitable for infants at all stages and a preparation technology, and belongs to the technical field of infant supplementary food. Aiming at the problems of insufficient staged matching, dependence on additives, nutrition loss and the like of the existing complementary food products, a dynamic staged regulation and control scheme is provided: the chewing development requirements of 6-18-month-old infants are met through food material particle grading matched with the month old and stepped adjustment of a nutrition ratio. A multi-section rotary sterilization process is innovatively adopted, gradient temperature control, pressure regulation and rotary power control are combined, normal-temperature preservation for more than or equal to 12 months is realized under the preservative-free condition, the solid content is more than or equal to 85%, and the vitamin retention rate is more than or equal to 92%. An aluminum high-barrier bowl sterile filling process is matched, an industrial production standard system is established, the feeding error is smaller than or equal to + / -1%, and the product percent of pass is larger than or equal to 99.8%. The product has staged nutrition adaptability, edible safety and convenience, effectively solves the problem of preparation of complementary food for parents in workplaces, and meets the special requirements of infants on food texture and nutrition absorption in each development stage.

The invention belongs to the technical field of food image classification, and discloses a fine-grained food image classification method and system. According to the invention, a fine-grained food image classification model is established. In the aspect of the model structure, the local feature extraction module makes up the congenital deficiency of the ViT model in the aspect of local detail capture by embedding depth separable convolution into the transformation process of a mark sequence, and the perception ability of the model to fine-grained features such as food texture and edge is improved. The multi-scale dilatation attention module combines sparse local attention with a multi-scale cavity sampling strategy, and gives a flexible multi-scale context modeling capability to the model while reducing self-attention calculation complexity, so that food materials of different sizes can be effectively focused, and background noise interference is inhibited. And the efficient feed-forward network module reduces the parameter quantity and the calculation quantity of the feed-forward network. According to the method, food images with complex backgrounds and fine granularity differences can be efficiently processed, and the calculation efficiency and the classification precision are obviously improved.