Abstract: A method of producing multiple beverage products from a solution is presented. The method comprises providing the solution in a first container, with the solution having a concentration of a dissolved component. A portion of the solution is provided to a second container, and the portion of the solution in the second container is separated into a permeate and a retentate. The permeate has a lower concentration of the dissolved component and the retentate has a higher concentration of the dissolved component. The permeate is fed back into the first container to form a mixture of solution and permeate in the first container. A portion of the mixture is circulated with a portion of the retentate in the second container, forming a combination. The combination is then separated. The process may be repeated with the permeate from the combination separation being fed back to the first container, while the retentate from the separation of the combination is fed back into the second container.

Abstract: The present invention relates to a method for modifying materials that have low soluble fiber content and high insoluble fiber content so as to enhance bile acid binding capacity by increasing the level of available soluble fiber that can be obtained from such starting materials in order to create ingredients that are useable in food intermediates that are suitable for lowering unhealthy cholesterol levels. More particularly, the present invention relates to controlling the moisture content, mechanical pretreatment and alkali treatment of such starting materials as wheat bran or shorts.

Abstract: A process for selectively grinding dual-density processed food in a single unit operation in a short-duration manner. Selective grinding as between lower-density and higher-density portions of the dual-density processed food may be effected without the need for moving mechanical parts. A granulated lower-density portion and liberated nonground higher-density portion obtained from the selective grinding treatment performed on dual-density processed food are independently useful for re-use in food production lines.

Abstract: The present invention relates to food products comprising in percent by weight of dry matter, 0.5-5% of a viscous soluble fibre, 2-20% oat bran concentrate, and 7-35% cereal bran. The specific amount of these constituents provide for a high viscosity and are suitable to delay glucose absorption or appearance in blood and/or to maintain raised glucose levels while avoiding high glucose peaks. The high viscosity of a food product was shown to be a key factor in the appearance of glucose in the blood stream. Hence, the food products according to the present invention are also suitable for diabetic patients.

Abstract: A method of making a loaf of crustless, sliced bread from a rectangular prismatic loaf of bread, the method comprising: decrusting the bread by moving the loaf of broad longitudinally past cutting blades to remove the crust from four sides of the loaf of bread; slicing the crustless bread by moving the loaf transversely past a plurality of blades to slice the loaf; and packaging the loaf by moving the loaf longitudinally to a packaging station.

Abstract: The present invention relates to a method for preparing germinated brown rice that has better texture, is easier to cook and has higher safety from microbial contamination compared with conventional germinated brown rice, by controlling the conditions for the germination process, and to a germinated brown rice obtained therefrom. More particularly, improved germinated brown rice can be obtained by at least partially removing the skin, germinating the altered rice in slighted acid germination water and treating the germinated brown rice at elevated temperatures and pressures.

Abstract: An improved processing method and system for producing tomato paste and other food products affected by viscosity. Tomatoes are processed into tomato juice. The juice is provided to a decanter that separates or fractionates the juice into two portions—a thicker, more viscous cake portion and a thinner, less viscous serum portion. The serum portion is concentrated by removing a portion of water using an evaporator such as a thin film or juice evaporator. The cake portion can be concentrated if necessary with a drier. The serum and cake portions are recombined to produce a tomato paste having improved color, texture, flavor and nutrition.

Abstract: A method and system for processing citrus peel to produce food grade products and environmentally safe liquid discharge, by cutting mixing, heating, separating, pressing and drying the citrus peel.

Abstract: Methods are provided for forming soy germ concentrate in a soybean processing operation that produces soy bean oil and soybean meal.

Abstract: The present invention provides isoflavone compositions exhibiting improved solubility (e.g., light transmittance), taste, color, and texture characteristics, and methods for making the same. The isoflavone compositions are useful for incorporation in a variety of foodstuffs, beverages, dietary supplements, and pharmaceutical compositions allowing for improved taste, texture, color, and optical properties of the same.

Abstract: Disclosed are improved orange juice products and processes of preparing the products. Included is a natural enhancement powder which originates from the flavedo of citrus peel such as orange peel or tangerine peel. The peel flavedo is washed with an organic solvent suitable for use in food processing, dried and reduced in particle size and added as a powder to the orange juice in order to enhance the juice, such as raise the Color Value of the orange juice, typically by at least 1 OJ Index unit or more. By this approach, an orange juice which is Grade B in color is changed into an orange juice which meets Grade A color criteria. Other juice enhancements also are realized.

Abstract: A process is claimed for decapsulating crustacean or rotifer eggs wherein the outer shells of the eggs are removed by dissolving the outer shells of the eggs by means of a liquid medium containing permanganate. The decapsulation process can be either performed under conditions which are lethal for the eggs or under non-lethal conditions which enable to obtain viable decapsulated eggs. The advantage of decapsulating cysts with permanganate instead of with hypochlorite, which is the known decapsulation process, is that this process is practical to implement on a large scale in which it is not hampered by pollution caused by the chemicals incorporated in the process nor the environmental concerns that are raised for the disposal of such chemicals. This advantage can also be achieved by an alternative process which comprises the step of dissolving the outer shells of the eggs in a liquid medium having a pH higher than 11 and a temperature higher than 600C and/or which contains persulfate.

Abstract: A cold process method for forming a pumpable, bake stable, pectin based food paste involving providing a liquid component containing solubilized pectin and a food ingredient, providing a dry component containing a gelling agent for the pectin, dry acid and buffer salt, selecting the particle size of the acid and salt to delay gelling by a desired time, rapidly blending the dry component into the liquid component for a time less than the desired time; and, transporting the blended components to a container where it gels into the food paste.

Abstract: A method of processing eggshells to separate outer eggshell portions and the membrane portions. The eggshells are dried to remove moisture content and cause at least some separation of the membrane portions from the outer eggshell portions. A first amount of the membrane portions is separated by sieving from the eggshells. The remaining eggshell component is directed to a processing chamber with an impacting zone, where the remaining eggshell component is impacted to reduce the particle size of at least the outer eggshell material to form smaller particles. The outer eggshell particles are collected to a valve, and the membrane portion is pneumatically removed.

Abstract: Plant phenolics are extracted from macerated fruits and vegetables, particularly from apple peels and apple cores, by agitating the macerated fruit material with hot water of sufficiently high temperature to deactivate naturally present polyphenol oxidase enzyme. The aqueous extract of plant phenolics is separated from the bulk of solid fruit material by physical means, such as filtration. The aqueous extract is treated with pectinase enzyme to remove substantially all pectin, where after the pectinase enzyme is deactivated by heat. The plant phenolics are adsorbed from the depectinized aqueous extract by treatment with solid polyvinylpolypyrrolidone (PVPP) adsorbent, and the plant phenolics are eluted from the adsorbent by treatment with a nutritionally acceptable base, such as sodium hydroxide.

Abstract: A process is provided for the production of a pressed mustard cake from mustard seed, as well as mustard powder yielded from the milling of the mustard cake of the process. Employing strict temperature controls at key points in the process, this process yields a mustard cake and mustard powder of increased pungency, good flavor, enhanced protein content and enhanced preservability by limiting the degradation of key components in the mustard seed by excessive temperatures in the process.

Abstract: A cold process bake fruit paste including a fruit concentrate, water, a corn syrup sweetener, and a stabilizer system comprising a blend of first instant granular modified corn starch hydratable into a highly viscose free standing mass when exposed to free water and a second instant granular natural corn starch hydratable by free water to form a resilient, colloidal gel structure with the first and second starches hydrated after being fully dispersed in fruit paste.

Abstract: Disclosed is a modified cocoa powder prepared by extracting a cocoa powder containing water-soluble solids with water to remove a substantial portion of the water-soluble solids. Generally, the extraction level is from about 5 to about 60. The resulting, water-extracted cocoa powder is useful in preparing multi-layered, gel-based dessert products, such as puddings, having a first gel-based layer and an adjacent second gel-based layer, at least one of the layers containing the water-extracted cocoa powder.

Abstract: A tomato peel material pH level adjustment system (10) including a plurality of peel material receiving tanks (32, 33), pumps (36, 37), acid injection devices (71, 46, 48), mixing devices (34, 35) and mixing conduits (40, 41) extending to a system output such as storage holding tank or process equipment (42). A plurality of pH sensors (56, 58, 60) sense the pH level of the tomato peel material and acid mixture in the receiving tanks (32, 33) and in the mixing conduits (40, 41) and a controller (PC) responsive to pH level sensing signals causes acid injection into the peel material (22) while in the receiving tanks (32, 33) and/or while in the mixing conduits (40, 41). Base material optionally also can be added to the mixing conduits (40, 41) to correct pH level overshoots. Rather than adding acid or a base, the tomato peel material (22) can be diverted back from the mixing conduits (40, 41) to the receiving tanks (32, 33).

Abstract: Protein and lipid extract isolate compositions of fruit kernel, particularly stone fruit kernel, origin. The composition is obtained from fruit kernels, particularly stone fruit kernels, by grinding the kernels in water to obtain ground kernel matter in an aqueous dispersion and extracting the aqueously dispersed matter to obtain an aqueous medium containing protein and lipid extracts and insoluble material, and then, the insoluble material is separated from the aqueous extract-containing medium, a fraction of protein and lipid substances are isolated from the extract-containing medium, and then, the fraction is homogenized and sterilized.

Abstract: The present invention 10 involves a drying process wherein cooked seafood 12 is deposited into an input port 14 of the dryer 10 wherein a conveyance system 16 moves the seafood or shellfish 12 while it is being dried. A power supply 28 is provided for the conveyance system 16 along with an on/off switch 30. Dryer equipment is provided by a blower 32 having a heater 34 thereby providing a piped hot air system 36. At a selected predetermined time the shellfish 12 are removed manually 18 or by vacuum equipment 20 to a peeling device 22 having rotational equipment for turning the shellfish 12 until the shells 24 have been removed by vacuum equipment 20 to a predetermined location as well as the cleaned product 26 being removed to a predetermined location. Alternative designs are provided using an ascending conveyance system and a stacked horizontal conveyance system. Also, alternative peeler designs are provided.

Abstract: Disclosed are improved orange juice products and processes of preparing the products. Included is a natural enhancement powder which originates from the flavedo of citrus peel such as orange peel or tangerine peel. The peel flavedo is dried and reduced in particle size and added as a powder to the orange juice in order to enhance the juice, such as raise the Color Value of the orange juice, typically by at least 1 OJ Index unit or more. By this approach, an orange juice which is Grade B in color is changed into an orange juice which meets Grade A color criteria. Other juice enhancements also are realized.

Abstract: The present invention is directed to a method of preparing a legume resulting in reduced flatulence when ingested and the product thus prepared. It is also directed to a process for reducing the flatulence of a flatulence-causing legume. It is also directed to a product produced therefrom.

Abstract: A substanially pure chemically bound complex is derived from flax containing secoisolariciresinol diglucoside, cinnamic acid glycosides and hydroxy methyl glutaric acid. The complex is obtained by preparing an aqueous aliphatic alcoholic extract from flax and subjecting this aqueous extract to ultrafiltration whereby low molecular weight species remain with a filtrate and higher molecular weight species comprising the separated complex are retained.

Abstract: A method of recovering corn coarse fiber by flotation, which features the use of a hydrocyclone, or other separating machinery, in which the specific gravity of the slurry contained therein has been increased to approximately 12-14 Baumé so that the corn coarse fiber is of a lighter density than the remainder of the slurry. Therefore, the corn coarse fiber can be separated from the remainder of the slurry because it floats to the top of the slurry. If the present pericarp recovery process is added to a modified dry-grind ethanol production line, a high value co-product (the pericarp) is added to the other co-products and the end-product of ethanol, which can all be sold, and the economic efficiency of the plant is increased.

Abstract: A process for preparing fruits of plants in the family Solanaceae, genus capsicum is provided. The process includes the step of boiling the fruits for a period of less than 300 seconds in a solution of a sweetener such as sugar in an acideous liquid such as vinegar.

Abstract: This invention is a new method in fish processing for best possible protection of fish fillets and/or fillet parts through the whole processing, from filleting (deskinning) to packing or freezing. The character of this invention is that every single fillet placed on a plate approx. 200×600 mm made of stainless steel aluminium or other suitable material like plastic etc. The plates are conveyed between operations by conveyors of different types. Only at the trimming-table and the inspection-table, fillets or fillet parts are moved from the plate. After trimming or inspection the fillets or fillet parts are moved back to the same plate again. Every single plate has its own I.D. (chips or bar code) for identifying where it is situated in the process for internal control.

Abstract: A method and apparatus for cryogenic rheological modification of tree nuts and other shelled foodstuffs wherein brief cryogenic exposure facilitates further processing, particular shell removal. Nuts from a bin (12) of conditioned nuts are transported by a conveyor (14) to a cryogenic dip (16). The nuts are then conveyed by a conveyor (18) to a cracker feeder chain (20) to a cracker unit (22).

Abstract: The invention concerns a method for extracting fish oil. The installation is characterised in that it has a flesh press (1) receiving the eviscerated headless fish forming a mixture in which the flesh press separates the flesh from the bones and the skin, a mixer (3) supplied with cold water (4) receiving the flesh, a decanter (6) receiving the flesh with water added from the mixer (3) for separating the loaded liquid phase from the flesh from which the oil has been extracted, a bagging machine (7) and means for deep-freezing the flesh (8) as well as a silo for storing the liquid phase (9) and an oil/sludge separator.

Abstract: A method for reducing postprandial oxidative stress and associated pathologies by the dietary intake of cocoa procyanidins, such as epicatechin is disclosed.

Abstract: A method for preparing a natural product including crushing and dejuicing muscadine grapes. The method includes breaking down the pulp of the crushed and dejuiced muscadines through heating the pomice and enzymatic action through a predetermined period. The method further includes removing the broken down pulp from the pomice. The method further includes placing the skins and seeds of the extruded pulp into net bags and closing the bags and placing the bags in a dryer at an elevated temperature and drying the contents of the bags to a predetermined moisture. The method further includes bagging the dried material and storing the food-grade containers in a room at a predetermined temperature and finely grinding the dried material.

Abstract: A system for preparing a skinned food product includes a roasting unit, a smoking chamber, and a conveyor system for transporting the skinned food product through the roasting unit and through the smoking chamber. The roasting unit has a heated zone for at least partially loosening the skin of the skinned food product. The heat in the heated zone may also blacken portions of the skinned food product. The conveyor system rotates the skinned food product as the product passes through the heated zone. The contact with the smoke in the smoking chamber provides the skinned food product with a desired flavor. A method for preparing a skinned food product includes contacting the product with heat to at least partially loosen a skin thereof, and contacting the product with smoke for a period of time sufficient to provide the product with a smoked flavor. The system and method may be used to prepare skinned food products such as tomatoes, peppers, onions, garlic, corn, potatoes, and artichokes.

Abstract: This invention is directed to a continuous process for the production of flour and dough using separate components of cereal grain. Masa flour and dough is made by blending component parts of corn kernels, hydrating the blend, tempering the blend and cooking the tempered blend.

Abstract: The oil content of bran can be stabilized by the addition of a stabilizing agent to grain prior to, during or after milling of the grain, particularly rice. The treatment improves the yield of edible oil attainable when the oil is extracted from the milled bran.

Abstract: An improved method and apparatus for the removal of solid contaminants which utilizes at least one rotating mesh screen container designed to pass the food therethrough while trapping the solid contaminant. The rotation of the cylindrically-shaped mesh screen causes the food to pass through because of the centrifugal force. The addition of a second mesh or membrane-like placed around the first screen but rotated in the opposite direction is also utilized to trap solid contaminants which are large enough to be trapped by the mesh screen when it is not oriented so as to pass through the screens along its length. Different spacings in mesh and different rotation velocities are utilized to change contaminant screen characteristics.

Abstract: The present invention is directed to a method of processing a fat-containing bean, e.g., cocoa beans, for producing solids comprising active polyphenols and/or fat-containing products, comprising extracting the fat to produce solids and fat-containing products. Additionally, the inventive method also provides cocoa compositions comprising at least one active polyphenol, wherein the concentration of the polyphenol(s) with respect to the nonfat solids is conserved with respect to the concentration of the active polyphenol(s) in the bean from which the compositions are derived.

Abstract: A tomato peel material acidification system (10) including a receiving tank (32), a pump (36), acid injection devices (46, 48), mixing devices (38, 39), and a return line (52) for recirculating tomato peel material with an acid level that is too high. PH sensor probes (56, 58, 60) test the pH level of the tomato peel and acid mixture and appropriate controls direct the opening and closing of valves (50, 51, 54, 55) to re-direct the mixture back into the receiving tank.

Abstract: Devices and corresponding mechanical non-fermentive methods for isolating seeds from fruits or vegetables and for releasing and separating the isolated seeds from their coats, according to one embodiment the device includes a first station including a first chamber and a second chamber at least partly separated therebetween by a perforation element, the first chamber engages a mixing mechanism for circulating a coated seeds including liquid mixture such that the coated seeds are scraped against the perforation element and passing through the element into the second chamber, the device further includes a second station including a third chamber engaging a vortexing mechanism for vortexing the liquid mixture, such that the seeds resulting from the first station are scraped against one another, thereby releasing the seeds from their coats, the device further includes drains for separating the released seed coats from the naked seeds.

Abstract: A method for the removal of solid contaminants which utilizes two rotating mesh screen containers designed to pass the food therethrough while trapping the solid contaminant. The rotation of the first cylindrically-shaped mesh screen causes the food to pass through because of the centrifugal force leaving behind a portion of the solid contaminants. The second mesh or membrane-like placed around the first screen but rotated in the opposite direction is also utilized to trap solid contaminants which are large enough to be trapped by the mesh screen when it is not oriented so as to pass through the screens along its length. Different spacings in mesh and different rotation velocities are utilized to change contaminant screen characteristics.

Abstract: Fish of the Salmonoid family (salmon, trout and their relatives) is preferably first trimmed to remove heads, tails, fins, entrails, skin and bones and cut into fillets or loins to facilitate further removal of dark meat, bone, bruised meat, blood and viscera. The remaining light meat is then vacuum tumbled with a marinade solution under reduced ambient pressures at rotational speeds and for times dependent upon the thickness of the fish fillets or loins. During the vacuum tumbling step, penetration of the marinade solution into the light meat is facilitated and thereby the mobility and accumulation of curd-forming, soluble fish proteins are greatly diminished, serving to fix such protein in place, to ultimately provide a greatly visually-reduced curd product. Additionally, this vacuum tumbling step softens any pin bones which may remain to ultimately provide a virtually boneless product.

Abstract: A method of pretreating citrus fruit for facilitating peeling utilizes infusion with an aqueous solution for loosening the peel from the underlying segments. In a first embodiment an infusion of water having essentially neither enzyme nor any other additive therein is accomplished with the use of a pressure or a vacuum apparatus. Further embodiments include making a pair of opposed holes in the peel and forcing an aqueous solution that may or may not contain an enzyme or an additive at low pressure into one of the holes until it emerges from the other hole. In one embodiment water pressure from a faucet may be used; in another, a flexible injection nozzle is used as an interface between the solution source and the inlet hole. All embodiments serve to separate the peel from the segments by hydrating the albedo, making the fruit easier to peel.

Abstract: Gel substances are prepared from dietary fiber substrates by chemically and physically treating the substrates in a multistage process to substantially complete disintegrate their morphological cellular structures. These gels are characterized by high viscosities and high hydration capacities and can be readily dried and reconstituted. They find utility in a variety of food and non-food compositions, particularly as reduced-calorie fat and/or flour substitutes.

Abstract: Protein and lipid compositions are obtained from fruit kernels, particularly stone fruit kernels, by grinding the kernels in water to obtain ground kernel matter in an aqueous dispersion and extracting the aqueously dispersed matter to obtain an aqueous medium containing protein and lipid extracts and insoluble material, and then, the insoluble material is separated from the aqueous extract-containing medium, a fraction of protein and lipid substances are isolated from the extract-containing medium, and then, the fraction is homogenized and sterilized.

Abstract: A new method for processing citrus fruit into a marketable product of separate whole natural sections involves as an essential step the injecting of water under pressure simultaneously at a plurality of separated locations into the citrus fruit substantially restricted to the albedo level depth without bursting of the skin. Typically, a complete processing method includes the steps (a) providing a quantity of whole citrus fruit, (b) chilling the fruit to between about 35.degree.-45.degree. F., (c) blanching the chilled fruit at about 160.degree.-180.degree. F. for about 1-3 minutes, (d) injecting water under pressure at a plurality of separated locations into the blanched fruit substantially restricted to the albedo level depth, (e) peeling the skin from the water injected fruit, (f) immersing the peeled fruit in a caustic bath, (g) separating the immersed and peeled fruit into individual whole sections, and (h) recovering the separated whole sections as a marketable product.

Abstract: A process is described for extracting lignans from flaxseed which comprises contacting a substantially oil-free flaxseed meal with an aliphatic alcohol solvent, e.g. a mixture of methanol or ethanol with water, to extract lignans into the alcohol solvent and separating residual solids from the lignan-rich alcohol solvent. The lignan-rich alcohol solvent is concentrated by removing solvent therefrom and the lignan concentrate obtained is subjected to a base-catalyzed hydrolysis to liberate lignans therefrom in a non-complexed form. Thereafter, the hydrolyzed concentrate is subjected to either a liquid/liquid partition, e.g. by an ethyl acetate/water system, or anion exchange to further enrich the lignans and the lignan-enriched solution thus obtained is subjected to chromatographic separation to isolate lignans at a purity of greater than 90 percent. The lignan, secoisolariciresinol diglucoside, was found in amounts of up to 20 mg per gram of defatted flaxseed.

Abstract: A food supplement comprising a mineral complex obtained from coral by soaking it in a solution of organic acid suitable for ingestion such as citric acid or acetic acid and by extracting minerals from the coral by the action of said organic acid.

Abstract: Pectin and Pectocellulosic compositions are prepared by heating and mixing comminuted pectin-containing material to solubilize pectin. Pectin, a pectocellulosic product, or a combination thereof is then recovered. The products produced are incorporated in food and other products.

Abstract: Disclosed is a method of separating nuts from kernels in a nut-and-kernel mixture in terms of the sound characteristic of nuts or kernels. Specifically each and every nut or kernel is allowed to produce sound to distinguish nuts from kernels in terms of nut-representative, 6-to-16 kilohertz high sound components detected, if any in the produced sound.

Abstract: A method of pretreating citrus fruit for facilitating peeling utilizes water infusion without enzymes for loosening the peel from the underlying segments. The infusion may be accomplished with the use of a pressure or a vacuum apparatus. A further embodiments, which may be used in the home, consists of cutting a pair of opposed holes in the peel and forcing water into one of the holes until it emerges from the other hole. Both embodiments serve to separate the peel from the segments, making the fruit easier to peel.

Abstract: The invention relates to a process for the treatment of dried aspartame characterised in that, in a first separation step, particles smaller than 50 .mu.m are removed, with the aid of a stream of air, from aspartame having a particle size distribution with which more than 5 wt. % of the aspartame has a particle size of less than 20 .mu.m and more than 10 wt. % of the aspartame has a particle size of more than 400 .mu.m, and that in a second separation step the product resulting from the first step is subjected to a screening step using a screen that separates at a value between 150 and 250 .mu.m, after which the fraction of the smaller particles thus obtained is recovered as a first product and the fraction of the larger particles is recovered as a second product or is optionally subjected to a further separation step using a screen that separates at a value between 400 and 1000 .mu.m, the fraction of smaller particles thus obtained being recovered as the second product.