The present disclosure relates to a control device for a food processing apparatus, and to a food processing apparatus, the apparatus comprising a food processing compartment (3) for a food substance, a heating unit (15) arranged to apply a heating procedure to the food substance, a weight sensor (44) arranged to monitor the weight of the processed food substance, and a control device (40) that is arranged to obtain weight information for the food substance, compute a derivative signal that is indicative of a weight loss rate of the food substance, compute a characteristic value of the derivative signal, and in an initial stage of the heating procedure, based on the characteristic value, determine an estimate for an initial fat content of the food substance, for the ongoing heating procedure, and/or an estimate for a resulting fat content change for the food substance. The present disclosure further relates to a method of operating a food processing apparatus.

The present disclosure relates to a control device for a food processing apparatus, and to a food processing apparatus, the apparatus comprising a food processing compartment (3) for a food substance, a heating unit (15) arranged to apply a heating procedure to the food substance, a weight sensor (44) arranged to monitor the weight of the processed food substance, and a control device (40) that is arranged to obtain weight information for the food substance, compute a derivative signal that is indicative of a weight loss rate of the food substance, compute a characteristic value of the derivative signal, and in an initial stage of the heating procedure, based on the characteristic value, determine an estimate for an initial fat content of the food substance, for the ongoing heating procedure, and/or an estimate for a resulting fat content change for the food substance. The present disclosure further relates to a method of operating a food processing apparatus.

The present invention provides a dried fish fermentation process and a starter culture development technology. A mixed starter culture including Bifidobacterium species, Lactobacillus acidophilus, Lactobacillus casei, Streptococcus thermophilus and Bifidobacterium lactis is prepared for the mixed fermentation of a dried fish; and salt content in the dried fish is controlled to control a proportional relation of flora in the mixed starter culture and to optimize the fermentation process, thereby preparing more fresh and delicious, fishy-free, more soft and delicate dried fish. Therefore, the dried fish is more popular with consumers.

The present invention provides a dried fish fermentation process and a starter culture development technology. A mixed starter culture including Bifidobacterium species, Lactobacillus acidophilus, Lactobacillus casei, Streptococcus thermophilus and Bifidobacterium lactis is prepared for the mixed fermentation of a dried fish; and salt content in the dried fish is controlled to control a proportional relation of flora in the mixed starter culture and to optimize the fermentation process, thereby preparing more fresh and delicious, fishy-free, more soft and delicate dried fish. Therefore, the dried fish is more popular with consumers.

The invention concerns novel compositions, comprises at least 2 different sources of ω-3 fatty acids, wherein the first is hoki roe powder at 5% (w/w) particularly for use in supplements and/or animal or human food stuffs. The invention may further relate to the treatment of veterinary conditions, such as use in the improvement of inflammation or joint related disorders that maybe associated with inflammation.

The present disclosure relates to a flavored jerky product and a method of preparing a flavored jerky product. The method comprises applying a curing agent to an external skin surface and/or an exposed muscle surface of a meat source, curing the meat source with the curing agent, and drying, cold smoking, and drying both the external skin surface and the meat source. The meat source is then chilled, the external skin surface is removed, and the meat source is sliced and/or segmented into a meat portion. The meat portion is marinated in a marinade solution, and then dried, cold smoked and dried to attain a water activity between about 0.7 and about 0.9 to produce the flavored jerky product.

The present disclosure relates to a flavored jerky product and a method of preparing a flavored jerky product. The method comprises applying a curing agent to an external skin surface and/or an exposed muscle surface of a meat source, curing the meat source with the curing agent, and drying, cold smoking, and drying both the external skin surface and the meat source. The meat source is then chilled, the external skin surface is removed, and the meat source is sliced and/or segmented into a meat portion. The meat portion is marinated in a marinade solution, and then dried, cold smoked and dried to attain a water activity between about 0.7 and about 0.9 to produce the flavored jerky product.

Disclosed is a pharmaceutical composition or food composition for the treatment or prevention of hypertension, containing a peptide isolated from a fraction of a flounder surimi hydrolysate as an active ingredient and is based on the finding that the flounder surimi has an effect of reducing blood pressure, and the hydrolysate of the flounder surimi, the fraction of the hydrolysate of the flounder surimi and peptides isolated from the fraction of the hydrolysate of the flounder surimi have an inhibition activity against an angiotensin I converting enzyme (ACE). Thus, peptides isolated from the fraction of the hydrolysate of the flounder surimi can be used for pharmaceutical compositions or food compositions for treating or preventing hypertension. Also, the present invention is based on the finding that the hydrolysate of the flounder surimi and peptides isolated therefrom have radical scavenging effect and a protective effect against oxidative stress and are thus capable of inhibiting ROS production, lipid peroxidation and apoptosis. Accordingly, peptides isolated from fractions of the hydrolysate of the flounder surimi can be used for food compositions for antioxidation.

Disclosed is a pharmaceutical composition or food composition for the treatment or prevention of hypertension, containing a peptide isolated from a fraction of a flounder surimi hydrolysate as an active ingredient and is based on the finding that the flounder surimi has an effect of reducing blood pressure, and the hydrolysate of the flounder surimi, the fraction of the hydrolysate of the flounder surimi and peptides isolated from the fraction of the hydrolysate of the flounder surimi have an inhibition activity against an angiotensin I converting enzyme (ACE). Thus, peptides isolated from the fraction of the hydrolysate of the flounder surimi can be used for pharmaceutical compositions or food compositions for treating or preventing hypertension. Also, the present invention is based on the finding that the hydrolysate of the flounder surimi and peptides isolated therefrom have radical scavenging effect and a protective effect against oxidative stress and are thus capable of inhibiting ROS production, lipid peroxidation and apoptosis. Accordingly, peptides isolated from fractions of the hydrolysate of the flounder surimi can be used for food compositions for antioxidation.

A method for manufacturing a swelling-inhibited starch, the production method including a step for performing a heating treatment at 55-205° C. on a starch for which the value of M.sub.1−M.sub.0 is within the range from −10 to 20 and setting a breakdown value of a starch paste solution to no greater than 75% of the value before the heating treatment. The heating treatment is performed using closed heating equipment without implementing a moist-heat treatment. M.sub.1: Moisture content (%) of starch before heating treatment M.sub.0: Equilibrium moisture content (%) of starch at normal temperature and normal humidity