403 results about "Novel food" patented technology

Foods containing microalgae biomass with high levels of lipid are disclosed. Examples of foods include sauces, dressings, spreads, mayonnaise, and other edible materials that contain microalgae, where the edible materials are traditionally associated with delivery of saturated fats and oils. Further provided by the invention are such microalgae-containing foods with reduced caloric load compared to traditional foods of the same type, and in various embodiments the novel foods have similar or identical organoleptic properties as full-fat versions of the foods. Also provided are methods of formulating and manufacturing the novel foods and for manufacturing microalgae-based intermediates for manufacturing the same. The novel foods and intermediates can be manufactured using existing fermentation and food processing equipment, and can replace existing food products with healthier microalgae-derived food that have desirable structural and organoleptic properties.

The present invention is directed to novel food products, e.g., nutritional food products and infant formula, which contain one ore more enzymes selected from lipase, protease, and amylase that have been formulated / stabilized to have sustained stability in an aqueous medium. Such formulations are intended to provide a greater degree of compliance based on their ability to be incorporated into aqueous media while avoiding unstable breakdown of the enzyme and large overdosing due to expected breakdown when exposed to an aqueous environment, including saliva. Further described in the invention are additives packaged with instructions for combination with an aqueous medium, and instructions for the administration of the resulting mixture to a subject. In certain embodiments, enzyme insufficient patients, e.g., infants and elderly persons, would find particular benefit from the food products described herein.

Disclosed herein are microalgae-containing gluten-reduced and gluten-free finished food compositions, as well as microalgae-containing food ingredients for the large-scale manufacture of gluten-reduced and gluten-free foods. Foods and ingredients of the invention, while reducing or eliminating gluten, also have increased health benefits through reduction or elimination of less healthy oils and fats via replacement of primarily monounsaturated algal oils. The novel food compositions also possess more desirable sensory properties and shelf life than previously existing gluten free foods. Foods and ingredients disclosed herein, whoch containing reduced or no gluten, also containing high dietary fiber levels, reduced or eliminated cholesterol, and healthier oil content than existing gluten free foods. Also disclosed are methods of reducing food allergies and symptoms of diseases such as Celiac-Sprue to address increasing rates of sensitivity to gluten-containing products. Also disclosed are methods of formulating and manufacturing microalgae-containing gluten-free foods and ingredients for the formulation of such foods.

A material is provided to give food products sufficient viscosity and stability (heat resistance, stable suspension, etc.). The material is produced from an inexpensive raw material by an economical process. Further, a novel gel containing cellulose as the main component is also provided. The present invention provides a fine fibrous water-dispersible cellulose derived from plant cell walls. For the production, a raw material having specific properties is used, and size reduction is carried out stepwise thereto. The water-dispersible cellulose can also be made into a dry composition by compounding with a water-soluble polymer or the like. This dry composition forms a gel when combined with a polysaccharide such as glucomannan or the like. The gel excels in heat-resistance and shape-retention and can be used to produce to novel food products.

The invention provides novel food compositions having a realistic meat-like appearance, feel, and texture. The compositions comprise from about 40 to about 90% functional proteins, from about 0.05 to about 2% of one or more cross-linking agents, and from about 60 to about 10% of a meat slurry, wherein the meat slurry comprises meat and one or more humectant plasticizers in a meat:humectant plasticizer ratio of from about 20:80 to about 80:20. The compositions are produced by heating a preconditioned mixture of the food components under pressure and then expanding the heated composition to form the food composition.

A novel food processing system for dividing a flow of food items into a plurality of streams, gently and quickly transporting the food items along a flume of fluid propelled by eductors to several slicers, transversely slicing the food items at a controlled rate to maximize yield, washing the slices, transporting the slices and controllably distributing the slices onto a conveyor for further processing. In accordance with one embodiment of the present invention, the food processing system comprises an oversized-product separator, a segmented cutter, a mass-flow / spreading conveyor, a diverter stage, an eductor stage, a dewatering stage, a starch removal stage, a slicer infeed conveyor, at least one transverse slicer, and a slice spreader. In a preferred embodiment, cutting losses are decreased by minimizing slicing speeds.

Disclosed is a novel food product characterized by a low glucose or glucose free content, a balanced functional fat content, and a proactive agent aimed for the diabetic and diabetic-prone populations. The food product of the invention is a functional food which may be used clinically to lower the lipid level in people suffering from an imbalanced lipid profile and which may progress towards diabetes complications and coronary vascular disorders. In particular embodiments the proactive agent can be any of a naturally occurring lipid, a synthetic or mimetic lipid which is not digestible by humans and interferes with body weight gain / loss, plant extracts and substances derived therefrom, antioxidants, animal-derived substances, minerals and pharmaceuticals, and any mixture thereof.

The invention discloses a plant essential oil based novel food preservative and fresh-keeping technique and an application method thereof. By taking natural plant essential oil as a starting material, three dosage forms, namely, a degradable film, a nanoscale product microemulsion and a microcapsule are invented, and by carrying out combined processing in a biological mode, three dosage forms and the in vivo and in vitro bacteriostatic effects and a bacteriostatic mechanism thereof of the combined processing are invented. Four research achievements are as follows: through the development of a plant essential oil based novel comprehensive food preservative and fresh-keeping technique, an essential oil-polysaccharide biodegradable film which can prolong the shelf life of fresh meat products is invented; according to the plant essential oil based novel food preservative and fresh-keeping technique, a microcapsule slow-release technology and a microemulsion technology can significantly improve the bacteriostatic effect of plant essential oil, and the bacteriostatic mechanism of plant essential oil series products provides data support for the commercial application of plant essential oil.

The invention discloses a health staple food flour special for diabetes patients, which is prepared from full wheat flour taken as a raw material, and tartary buckwheat swelling powder, oat swelling powder, soybean protein powder, young oat powder, wheat gluten and stevia rebaudiana taken as accessories in certain proportion. The preparation method for the health staple food flour special for the diabetes patients comprises that: high-quality full wheat flour, the tartary buckwheat swelling powder, the oat swelling powder, the soybean protein powder, the young oat powder, the wheat gluten are firstly selected and baked respectively, weighted in proportion, mixed evenly, screened and packaged into a finished product. The health staple food flour special for the diabetes patients and the preparation method thereof have scientific formula and strong pertinency, change the current situation that more diseases are generated due to nutrition deficiency and physical condition deterioration caused by depending on the control of the staple food in the prior diabetic treatment, and provide a novel food therapy concept of sufficient staple food, balanced nutrition and systematic interference.

The invention relates to novel food, confectionery, and chocolate compositions and methods of producing them. In one embodiment, an amorphous sugar, such as a corn syrup solid, wholly or partially replaces crystalline sugar in the chocolate composition. In a second embodiment, an amorphous sugar is combined with cocoa solids, milk solids and / or fruit purees and incorporated into a chocolate product or composition. In a further embodiment, the invention relates to a chocolate composition comprising amorphous sugar and crystallized sugar wherein the ratio of amorphous sugar to crystallized sugar is such that the combination of amorphous sugar and crystallized sugar has a glass transition temperature of at least room temperature and amorphous sugar is detectable in the final product or composition.

A novel food processing system for dividing a flow of food items into a plurality of streams, gently and quickly transporting the food items along a flume of fluid propelled by eductors to several slicers, transversely slicing the food items at a controlled rate to maximize yield, washing the slices, transporting the slices and controllably distributing the slices onto a conveyor for further processing. In accordance with one embodiment of the present invention, the food processing system comprises an oversized-product separator, a segmented cutter, a mass-flow / spreading conveyor, a diverter stage, an eductor stage, a dewatering stage, a starch removal stage, a slicer infeed conveyor, at least one transverse slicer, and a slice spreader. In a preferred embodiment, cutting losses are decreased by minimizing slicing speeds.

The invention relates to the field of food processing mechanical equipment, and particularly discloses a novel food boxing machine, which comprises a lower box mechanism, an arranged box conveying mechanism and a pushing-in mechanism, wherein both the lower box mechanism and the pushing-in mechanism are placed above the arranged box conveying mechanism; the lower box mechanism is arranged at one end of the pushing-in mechanism; one side of the pushing-in mechanism is provided with a conveying belt used for conveying food for which a box is to be arranged; the novel food boxing machine also comprises a mounting framework; the mounting framework comprises a fixed mounting plate and a plurality of mechanical push plates which are located below the fixed mounting plate. According to the novel food boxing machine, the movements of the mechanical push plates in two directions are realized by utilizing a guiding device and a horizontal driving mechanism; moreover, the full-automatic adjustment can be realized; therefore, the mechanical push plates can be used for automatically realizing spacing adjustment in the condition of without the help of manpower; moreover, the novel food boxing machine can adapt to supporting boxes in multiple sizes by only replacing a track plate; the manpower participation is removed; the production efficiency is improved; the degree of automation is increased.

The invention relates to an instant cheese and a preparation method thereof. The preparation method comprises the steps: using full-cream fresh milk as main material, pasteurizing the milk after being hydrolyzed through lactase, and concentrating the full-cream fresh milk to 35-40 percent of the original volume in vacuum. The preparation method of the instant cheese has the core points that transglutaminase is added at 35 DEG C, and milk proteins are linked to form a protein network under the action of the transglutaminase, thereby forming a uniform and stable gel system easily. Then, chymosin is added for promoting gel to form , and uniform, stable and delicate instant cheese can be obtained in a water bath for half hour at about 30 DEG C. The invention is simple and easy for operation, and can be used for development of various application products on the theoretical basis, including breakfast cereal cheese, jelly cheese and the like. Moreover, the instant cheese can meet the requirements of consumers for taste, texture, nutrition, and the like.

The invention discloses a 3D (three-dimensional) printing accurate forming regulation and control method for instant conditioning mashed potatoes, and belongs to the field of novel food processing technologies. The 3D printing accurate forming regulation and control method includes cleaning and peeling potatoes, then slicing and cooking the potatoes and mashing the potatoes until paste is delicate and bright; adding colloid into the paste, uniformly mixing the colloid and the paste with each other to obtain mixtures, and then cooking the mixtures to thoroughly cook the potatoes and sufficiently dissolve the colloid; cooling the mixtures until the temperature of the mixtures reaches the room temperature and then adding white chocolate powder into the mixtures. The 3D printing accurate forming regulation and control method has the advantages that the diameters of printing spray nozzles, the printing distances, the printing temperatures, the movement speeds of the spray nozzles and the discharge speeds are selected in order to finely print the conditioning mashed potatoes; the accuracy of printed objects can reach 95% at least, and the printed objects can be prevented from collapsing in 40-60 min after being printed; main printed materials include mashed potatoes with high usage in daily dining and can be used as desserts, snacks and the like for dining cold dish.

Novel food, dietary supplement and nutraceutical products containing phenol / protein complexes derived from vegetable sources have high antioxidant activity and very high levels of protein. The products provide novel means for administering high levels of plant antioxidants to human and mammals in the form of a protein concentrate. Due to their high antioxidant capacity these novel products are useful as aids in the prevention and treatment of many diseases.

The present invention provides novel food containment devices comprising an insulating layer sandwiched between layers of construction materials, and which optionally includes a plurality of convection openings to emit moisture vapor or humidity emanating from a hot food product within the container.

The present invention discloses a food waste treatment method and a novel food waste comprehensive treatment system. According to the method, food waste is collected; the collected food waste is subjected to crushing, extruding and solid-liquid separation, wherein the resulting solid waste is stored after drying, and the liquid waste is sequentially subjected to oil-water separation and storage. The system mainly comprises a feed device and a crushing extruding solid-liquid separation device, wherein the food waste enters the crushing extruding solid-liquid separation device through the feed device to be subjected to crushing, extruding, and solid-liquid separation, the resulting solid waste enters a solid hot air drying device, and the resulting liquid waste enters an oil scraping device to be subjected to oil-water separation. The food waste comprehensive treatment system of the present invention has characteristics of simple structure, convenient achievement, small device volume, fast processing, and low cost. With the system of the present invention, the production cost can be effectively saved, and more convenience is provided for use.

The invention provides a food processing method of fish extrusion and puffed food, and the method is as follows: the head and fish offal of the whole fish are removed, and the fish is cleaned, and then is soaked for 30 to 60 minutes by the seafood quality improved which is composed of food raw materials and additive, afterwards, the fish is dehydrated to moisture convent of 20 percent to 50 percent, and is shredded, and is added with the heated gelatin of 0.1 percent to 1 percent relatives to the minced fish, and is mixed uniformly; finally the minced fish is extruded and molded by a twin-screw bulking machine, thereby the fish extrusion and puffed food is made. The fish extrusion and puffed food which is made by the method of the invention has the advantages that: the shewing sense of meat is provided; the product can be taken as the basic materials to produce various stimulant meat products with different tastes, and to develop and utilize various low-value animal protein source effectively and reasonably, thereby high added-value products and relative novel food can be produced. In addition, as the raw material handling that only needs to remove the fish head and fish offal, and the fishbone is reserved, so that the nutritional value can be improved, furthermore, the operation is simple and efficient. The invention is beneficial for industrial production.

The aim of the present invention is to provide a novel food material which comprises cereal bran containing plenty of dietary fiber, does not harm the volume of bakery products and cakes, and gives good taste to them, even when it is added to the dough of bakery products such as bread and cakes. Another aim of the present invention is to provide a food, such as bakery products, i.e. bread and cakes, which is prepared by using the novel food material of the present invention. The aims are attained by providing cereal bran granule obtained by granulating powdery composition which comprises powder of cereal bran, and a food prepared by using the cereal bran granule.

The invention provides novel food-stuffing dog chews and a method for preparing the same, and relates to the technical field of pet foods. Dog chews are prepared by baking the self-made fishy smell skins stuffed with stuffing, and consist of 40 to 70 percent of self-made extruded fishy smell skins and 30 to 60 percent of stuffing in weight percentage; and the dog chews are attractive to dogs, can enhance interest and appetite of dogs on the product and do not make dogs boring after the dogs take the dog chews regularly, and simultaneously, the fishy smell skins and the stuffing can supply nutrient components needed by dogs, so that the product can be used as a regular food for dogs, and can also make teeth of dogs healthy and clean, effectively improve bowel functions of dogs and better help pets to strengthen bones and body conditions. In addition, the outside self-made fishy smell skins are edible and can also be prepared into a shape dogs like to meet the habit of dogs.

The invention discloses a dried pomelo peel and a preparation method of the dried pomelo peel. The dried pomelo peel is prepared through controlling concentration, composition, and dosage of sugar solution and the drying condition according to the elastic structure of a pomelo peel sponge layer itself. The dried pomelo peel has natural crisp taste, residue-free, and keeps the unique taste of citrus maxima, its color is white or yellowish; the dried pomelo peel is not transparent and shrinking. Obviously different from soft and sweet taste and semi-transparent appearance of traditional candied pomelo peel, the dried pomelo peel is a novel food different from the traditional candied pomelo peel; it enriches the variety of the pomelo-style food.

The invention provides a water-retaining color-protecting agent for meat products. The water-retaining color-protecting agent is prepared by uniformly mixing the following components in parts by weight: 10-40 parts of sodium tripolyphosphate, 5-30 parts of trisodium monohydrogen pyrophosphate, 1-10 parts of sodium hexametaphosphate, 10-30 parts of sodium alginate, 3-15 parts of D-sodium isoascorbiate, 5-25 parts of edible salt and 10-30 parts of edible glucose. according to the novel water-retaining agent and color-protecting agent, a novel food additive trisodium monohydrogen pyrophosphate is used to replace sodium pyrophosphate in a traditional compound phosphate, wherein soap flavor brought by high-alkaline phosphate such as sodium pyrophosphate and sodium tripolyphosphate is avoided by neutral PH of trisodium monohydrogen pyrophosphate, and the formation of natural pickling color of the meat product is facilitated, the delay effect and non-uniform color, brought by the high alkaline phosphate to the pickling color, are avoided, so that the novel agent has the obvious effects of protecting color and improving taste of the meat products.

The invention discloses an accurate 3D printing method for high-protein semifluid instant food, and belongs to the technical field of novel food processing. High-quality concentrated lactoprotein is taken as a primary raw material, and the accurate 3D printing method for high-protein semifluid instant food is established by adding a proper amount of proper polysaccharide colloid. The method is simple and practical and high in printing accuracy, products are nutritious and healthy, and the 3D printing of high-protein food is achieved. Products can be accepted by consumers as low-calorie high-nutrient healthy food, the products are semifluid food, the products are soft and easy to be chewed and swallowed, and the products are also suitable for children and elderly people to eat.

Disclosed is a novel food product characterized by a low glucose or glucose free content, a balanced functional fat content, and a proactive agent aimed for the diabetic and diabetic-prone populations. The food product of the invention is a functional food which may be used clinically to lower the lipid level in people suffering from an imbalanced lipid profile and which may progress towards diabetes complications and coronary vascular disorders. In particular embodiments the proactive agent can be any of a naturally occurring lipid, a synthetic or mimetic lipid which is not digestible by humans and interferes with body weight gain / loss, plant extracts and substances derived therefrom, antioxidants, animal-derived substances, minerals and pharmaceuticals, and any mixture thereof.

The current invention is based upon administration of a probiotic, B. Lactis NCC2818 to healthy young mammals during the critical weaning period (in infants this period is usually from about 3 months to about 12, 18 or 24 months old), so as to accelerate the young mammal's adaptation to new food. The effectiveness of the invention is evidenced herein by morphological and immunological changes observed in a piglet animal model of weaning. Thus, administration of the probiotic according to the invention had a prophylactic effect, preventing the severe discomfort and pathological states associated with the introduction to novel foods during the weaning period.

The invention relates to the field of bacteriocin producing microorganisms. The invention more specifically relates to the characterization of a novel food grade bacteriocin, namely a lantibiotic, named macedocin and produced by Streptococcus macedonicus ACA-DC 198. Macedocin inhibit a broad spectrum of lactic acid bacteria as well as several food spoilage and pathogenic bacteria, among others Clostridium tyrobutyricum, and is heat stable and active in a broad pH range. The invention further relates to the use of non-pathogenic microorganisms for producing macedocin in food fermentation processes, such as for preparing milk products, butter, cheese and fermented meat and vegetables, as well as in non-fermented food products such as raw meat, modified atmosphere-packed meat products, ready-to-eat meals, and canned food products, and its use for the preparation of functional starter cultures and cocultures.