Abstract: Disclosed are methods of processing raw leguminous materials, such as pea flour, pea concentrate, or pea isolate, to reduce non-volatile flavor components and in particular bound saponin compounds. The methods includes select processing steps by steam cooking a raw slurry to form a cooked slurry and drying the cooked slurry to form a processed material. An amount of non-volatile flavor components in the processed material is less than an amount of non-volatile flavor components in the raw materials.

Abstract: A peeling method includes a first decompression step, a pressure-heating step, and a second decompression step. In the first decompression step, an object with a skin to be peeled is placed in a pressure chamber being sealed, and an inside of the pressure chamber is decompressed to a predetermined first negative pressure state. In the pressure-heating step, the inside of the pressure chamber is pressure-heated to a predetermined pressure-heating state after the first decompression step. In the second decompression step, the inside of the pressure chamber is decompressed to a predetermined second negative pressure state after the pressure-heating step.

Abstract: A soup stock extraction device includes a stock take-out part that is connected to a bottom of a tank containing water and ingredients used for soup stock extraction and that is used to take out a stock including flavor compounds extracted from the ingredients and dissolved in the water, and a residue discharge part for discharging a residue of the ingredients. The stock take-out part includes a tubular body that is connected to the bottom of the tank and receives the stock and the residue flowing therein from the tank in a process of stock extraction, a screw conveyor disposed inside the tubular body, and a stock take-out port provided on the tubular body to take out the stock inside the tubular body. The residue discharge part includes the screw conveyor and a residue discharge port provided on the tubular body to discharge the residue.

Abstract: A method for pasteurizing freeze dried food comprises: 1) Determining the corresponding sterilization temperature according to the food to be sterilized, and determining the target water activity at the sterilization temperature; 2) Cooling the food to a temperature corresponding to the type of the food; 3) Removing the air from the sterilization chamber using a vacuum pump; 4) Introducing water vapor into the sterilization chamber, adjusting the steam flow rate after the food temperature reaches the sterilization temperature, and maintaining the food temperature at the sterilization temperature for a specific duration and ceasing the introduction of water vapor; 5) Capturing steam from the sterilization chamber and reducing the pressure in the chamber; 6) After the pressure in the chamber reaches or approaches the water saturation pressure corresponding to the cooling temperature prior to sterilization, charging clean air into the chamber until the vacuum state is released, and removing the food.

Abstract: The present teachings provide an improved layered granule comprising a sandwich structure of a first and second moisture barrier layer encompassing a moisture hydrating layer. The sandwich granules can be used in a variety of contexts, including animal feed. Methods of making and using are also provided.

Abstract: An apparatus for and method of steam treatment of fodder, for example animal fodder which is typically in baled form. The purpose of steam treating is to kill mesophilic and thermophilic mould spores that are either attached to the fodder or detach when disturbed and become airborne. These airborne particles are associated with respiratory problems, infections and allergies to livestock as well as humans. The apparatus for steam treating fodder comprises at least one steam distribution manifold, which has a plurality of lances adapted to penetrate a bale of fodder so that steam is supplied to the interior volume of the fodder.

Abstract: An apparatus for preparing a melon juice concentrate, such as watermelon juice concentrate, includes a finisher with brushes for separating melon flesh from melon rind including leaving at least 1/16 inch flesh on the rind and screens for separating juice from flesh. The apparatus also includes a steamer to reduce bacteria count on whole melon, a chopper for chopping melons into pieces less than about 16 inches square, an extractor for extracting juice from the flesh, and an evaporator for concentrating melon juice to form melon juice concentrate. The steamer includes a cylinder frame, steam jets directing steam through apertures in the cylinder frame at whole melon therein, and a motivator to move the whole melon along the cylinder frame. The apparatus can also process cantaloupe, honeydew melon, and other melon.

Abstract: The invention concerns a process for the treatment of heat-sensative fluid food products (P) in a UHT system (1), particularly dairy such as milk, cream, milk protein concentrate. The invention has the task, in a UHT system whose basic structure using an infusion chamber is described in [4], of ensuring an equal and constant dwell time as well as an equal and constant temperature trend for the entire treated food product downstream of an outlet of a mechanism in which the food product is subjected to direct heating by the introduction of steam, and to minimize fouling during heat maintenance of the food product in this area. This is achieved using process technology in that: The heated food product (P*) upstream of its heat main undergoes a predetermined pressure increase (?p) at a predetermined, unchanging location, and The pressure level upstream of the location before the relief lies above the pressure upstream of the location before the pressure increase (?p) (FIG. 1).

Abstract: The present invention relates to a device for heating and/or frothing a beverage (19), including: a first duct (21) connectable to an upstream steam source and having a first valve (31) configured to be opened and closed and to enable or prevent steam flow into the duct; a second duct (22) connectable to the upstream steam source and having a second valve (32) configured to be opened and closed and to enable or prevent steam flow into the duct; mixing means (14), which are connected to a common point of the first and second ducts (21, 22), are located downstream of the first duct (21) and the first valve (31) and downstream of the second duct (22) and the second valve (32) and are arranged to introduce and mix at least steam into the beverage. The device further comprises a Venturi assembly (22a) configured to operate by Venturi effect in order to mix air with steam in one the two ducts when the other of the two ducts is closed.

Abstract: A method for thermally treating a product in order to have the product obtain the desired product properties, comprising the following steps: (a) determining the water activity value which, for carrying out the thermal treatment, is required to have the product obtain the desired properties; (b) contacting the product with water vapor, at an increased temperature and an associated saturated vapor pressure (p*), while the temperature on the surface of the product is 80-260° C.; (c) setting a vapor pressure (p) in step (b) such that p/p* is equal to the water activity value determined in step (a); and (d) maintaining for a time duration (t) the process conditions mentioned in steps (b) and (c) for obtaining the product with the desired product properties.

Abstract: Disclosed is a food sterilization method capable of heat-sterilizing foods uniformly by heating steam irrespectively with a shape of an apparatus.

Abstract: According to embodiments of the present invention, there is provided a cooking apparatus for cooking a foodstuff. The cooking apparatus comprises a vessel configured to accept, in use, liquid therein; a closing sub-assembly configured to be releasably coupled to the vessel, the closing sub-assembly defining an aperture; a steam leading tube operatively coupled to the aperture, the steam leading tube configured to provide a passage, in use, for the steam generated within the vessel from the liquid towards an interior of the foodstuff.

Abstract: The method for pasteurisation and/or sterilisation of a food according to the invention comprises, in a first step, provision of a device (1) for the impingement of steam, particularly water vapour, on a food. The food is then impinged upon with steam for the pasteurisation and/or sterilisation of the food by means of the steam in order to achieve a reduction in the quantity of a microorganism present on and/or in the food, particularly a pathogenic microorganism. Before the food is impinged upon with steam, the temperature of the food is brought to a preheating temperature greater than or equal to the pasteurisation and/or sterilisation temperature.

Abstract: To provide a method for producing alpharized rice in which a soaking process does not need to be provided and a shape of rice grains is maintained. Means of Solution Such technical measure is taken that pressurized steam-boiling step in which raw material rice grains are steam-boiled with pressurized steam, a cooking step in which the rice grains after the pressurized steam-boiling step is alpharized, a high temperature drying step in which the rice grains after the alpharizing step are dried at high temperature, and a low temperature drying step in which the drying is performed at temperature lower than the high temperature drying step are sequentially provided without providing a soaking step, and an alpharized layer is formed on a surface of the rice grains by pressurized steam-boiling before the cooking step.

Abstract: An device and method are provided for steam injection heating to melt a cheese component of a food item of a food product. The device includes a housing for a steam generator and a steaming chamber. Generated steam is injected into the steaming chamber to melt the cheese component of the food item held in a container inserted into the steaming chamber. The device is configured to rest on a counter so that the counter provides an interior support surface in the steaming chamber. The counter also provides an exterior support surface for the container and a work surface. The container is inserted into the steaming chamber by sliding it on the exterior surface and is received and supported by the interior support surface. A food product having a melted cheese component is assembled, produced and packaged while the container is supported in the single plane of the counter.

Abstract: The application relates to a process comprising retorting a food product comprising heat-moisture treated flour for a time from about 15 minutes to about 80 minutes to achieve a F0 value of at least 10.

Abstract: Various embodiments of the disclosure are directed to a method of producing a lignocellulose-based product. A biomass having up to 65% by weight of moisture prior to steam treatment is treated with steam in a reactor. A sulfite is provided to the reactor. A lignocellulose-based product is produced.

Abstract: A device for supporting and fixing a water filter in connection with an oven having a chassis that includes: a housing for receiving the water filter that attaches to the bottom surface with a chassis of the oven; a protective plate that attached to the front wall of the housing; and a cover plate that hides the protective plate and the water filter to keep the set built-in.

Abstract: A can cooker includes a main body that is generally cylindrical in shape having a bottom portion, wall portion, neck portion, and lid ring. The bottom portion, wall portion, and neck portion may be integrally formed and connected to one another. A lid is sized and shaped to fit within a part of the neck portion. The lid includes an outer lip that engaged with lid ring on the main body in such a way that a seal is formed between the lid ring and the outer lip. The lid is secured to the main body through a plurality of latches. Handles may be placed on the exterior surface of the lid and main body to ease use and transportation of the can cooker.

Abstract: The present invention is related to a food product-forming apparatus, with a movable form-body, in which the food product is formed, and a knock out cup, which executes a knock-out-movement, that removes the food product from the form-body, whereas the knock out cup comprises an at least partially permeable bottom, through which a fluid-medium can be ejected and whereas, during the knock-out movement, a fluid-medium cushion is created, at least temporarily beneath the permeable bottom. The present invention furthermore comprises a process for the production of food products.

Abstract: A method for deep-frying foods in which the foods to be deep-fried are delivered to hot oil or fat and transported out of the hot oil after a predetermined residence time, wherein a steam zone with superheated steam is generated above a free surface of the oil, which shields the oil from the ambient air, and from which a flow of steam corresponding to an amount of water evaporating from the deep-fried foods is withdrawn.

Abstract: An apparatus for pasteurizing a dry food product comprises an impingement chamber, a conveyor for conveying the dry food product through the impingement chamber; a heater and water supply assembly for generating heated, moist air, and a fan for circulating the heated, moist air through the impingement chamber and onto the dry food product. In operation, the moisture in the heated, moist air condenses on the surface of the dry food product and produces a heat of condensation which heats the surface of the dry food product. Moreover, this heat of condensation is sufficient to kill a percentage of any pathogenic microorganisms which may be present on the surface of the dry food product.

Abstract: A process for extracting one or more flavors from treated stevia leaves, comprising the step of subjecting the treated stevia leaves to one or more extractive steps.

Abstract: An automated hot beverage dispensing machine and method for producing hot beverages is disclosed. The preferred apparatus includes a plurality of flavoring reservoirs connected through pumps and valves to a plenum that dispenses the flavoring directly into a mixing chamber. The mixing chamber also receives milk and steam, facilitating mixing of the milk, steam, and flavoring, and dispensing the mixture into a serving cup. The dispensing machine may include a coffee brewing system, whereby the machine can produce flavored lattés, cappuccinos, and the like. In the preferred embodiment, pressurized steam is directed through a venturi assembly that draws in refrigerated milk and ambient air and delivers the fluids to a vortex mixer to produce steamed and/or foamed milk. The flavoring is delivered to the vortex mixer, and steam is channeled to the plenum to facilitate delivery of the flavoring and maintain the cleanliness of the plenum.

Abstract: The present invention refers to a combined process for generating steam in a steam-baking oven. The oven (2) comprises a baking chamber (3) containing at least one air heating element (10) and at least one fan (4) to keep the air moving inside the baking chamber (3); the oven (2) is associated with a steam generator (5) and is connected to a water supply (6). The combined process includes a saturation step, in which the steam generator (5) is activated until a substantial steam saturation is obtained in the baking chamber (3), and a spraying step in which the steam generator (5) is deactivated and the steam is produced by spraying water onto the heating elements (10); the steam generator (5) is temporarily and periodically activated during the spraying step to keep the steam quality substantially constant.

Abstract: An oven equipped with a detachable steam device includes an electric connecting portion. The steam device includes a body which has a water reservoir, a heater, a power cord and a steam ejection head. The water reservoir is connected to the heater. The power cord is electrically connected to the electric connecting portion. The steam ejection head is connected to and communicates with the water reservoir. Hence high temperature steam can be sprayed timely at a desired amount onto the surface of foodstuffs located outside or inside the oven through the steam ejection head, and the foodstuffs with varying sizes or characteristics can be baked at the same time to improve baking convenience and practicality and also make the baked foodstuffs more tasty.

Abstract: The disclosure is a method of operating a commercial cooking equipment, in particular a hot-air steamer or fan oven, comprising the following method steps: a) selecting a product requiring cooking having an assigned cooking program or selecting at least one cooking parameter having assigned selectable products; b) loading the cooking equipment with a selected product; c) starting the associated cooking program; d) displaying the name of the program and at least the remaining cooking time; e) associating in automated manner further products or cooking programs that fit in with the cooking program of the first selected product in dependence on cooking parameters, in particular, the cooking temperature and/or the cooking humidity and/or the fan speed; f) displaying the selectable products or selectable cooking programs; g) selecting, on demand, a further product which matches the first product in accordance with the associating process; h) loading the cooking equipment with the further product; i) starting the

Abstract: The waste food recycling machine includes an elongate, vertical housing divided into three stages. In the first stage, waste food is collected and sanitized by steam. After sanitation, the sanitized waste food passes into the second stage where the sanitized waste food is cut into smaller portions and dried. In the third stage, the dried waste food is cooled and mixed. An optional supplement infuser is provided to add additional nutrients. The final mixture is then packaged and further processed.

Abstract: A food product steamer and method of producing a steamed food product are provided. The food product steamer includes rotatable platforms that can be covered and uncovered by one or more rotatable, concave hoods. In a first position for the platform(s), the plafform(s) supports a food product over a steam-emitting opening above a steam generator. In a first position for the hood, the hood covers the food product such that steam from the steam generator is trapped within the hood to steam the food product. In a second, open position, the hood is rotated where it can receive the food product when the food product slides or falls off the platform as the platform is rotated from its first position to a second, elevated position. At least one embodiment enables food products to be removed from either side of the steam generating base by using a double-acting hinge.

Abstract: The present invention provides a method of making animal feed from lignocellulosic biomass. Biomass material having a moisture content of less than 30% is introduced into a pressure vessel. A vacuum is applied to the pressure vessel for at least one and preferably two minutes. Then steam is introduced to heat the biomass material to a temperature range of between about 180° C. and 235° C. where it is maintained for from 1 to 12 minutes before reducing the pressure in the vessel. In particularly preferred embodiments, the moisture content is below 15%, the temperature range is from 190° C. to 215° C. and the residence time is from 2 to 8 minutes.

Abstract: Grain or legume having an increased content of a functional component (?-aminobutyric acid) is obtained by humidifying grain (such as rice, wheat or corn) or legume (such as soybean and adzuki bean) by forcing the grain into an air having a temperature of 50° C. or more and a relative humidity of 90% or more such that a moisture content thereof rises within the range of 16.0% to 18.5%, and thereafter, drying the grain or legume.

Abstract: The present invention provides a method of processing animal skin, comprising the steps of: 1) providing dry animal skin containing 7-38 wt % water; 2) rehydrating and softening the said dry animal skin, and obtaining softened wet skin; 3) mixing the said softened wet skin with water, and grinding the mixture to a slurry; 4) obtaining a solid product through a crosslink of collagen proteins in the said slurry; wherein, rehydrating the said dry animal skin is performed through soaking the dry animal skin in 0-55° C. water till the animal skin contains 40-50 wt % water; and softening the said dry animal skin comprises a step of heating the rehydrated dry animal skin.

Abstract: During a method for the production of milk foam or milk-based drinks, milk is sucked with a pump (1) out of a container (3, 3?) and conveyed to an outlet (11?), wherein air and/or a gas is added to the milk. The milk/air mixture is processed in a cold state into milk foam and conveyed as cold milk foam to the outlet (11?).

Abstract: The invention concerns a process for the treatment of heat-sensitive fluid food products (P) in a UHT system (1), particularly dairy products such as milk, cream, milk protein concentrate, according to the preamble of Claim 1. The invention has the task, in a UHT system whose basic structure using an infusion chamber is described in [4], of ensuring an equal and constant dwell time as well as an equal and constant temperature trend for the entire treated food product downstream of an outlet of a mechanism in which the food product is subjected to direct heating by the introduction of steam, and to minimize fouling during heat maintenance of the food product in this area.

Abstract: An improved cooking assembly and method is disclosed. The assembly includes a base pan for heating and boiling water. An inner pan is suspended or elevated above the base pan via a support member. Ideally, the support member allows water to flow over, under, or through it. A lid is disposed over the base pan, and a gap remains between the rim of the inner pan and the base pan. Optionally, the handle of the inner pan fits into a notch in the rim of the base pan to lock it into place, and a projection may extend from the handle of the inner pan to a receiving member in a handle of the base pan. The lid may be extended using a free-standing peripheral extender or an extender wall about the lid. Optionally, a grill may be placed on the inner pan, or poaching pans may be placed in the inner pan. Water is heated and transformed to steam. The steam is allowed to condense on the interior concave surface of the lid, and condensed water then streaks down the lid toward the outside edge.

Abstract: Improved extruded starch-bearing products (e.g., starches, starch-bearing legumes, starch-bearing grains and formulations containing any of the foregoing) are provided having relatively high cook values and low cold water viscosities. The products are prepared by initial preconditioning to partially cook the starting material(s), followed by low shear extrusion cooking, with a total STE/SME ratio of at least about 4.

Abstract: A method for heating and pasteurizing a material, comprising placing the material inside of a semi-sealed chamber at atmospheric pressure that contains an atmosphere produced by replacing air in the chamber with a gas component produced by spraying or injecting hot water droplets and steam at a temperature of at least 100° C. into the chamber which is heated to a temperature of at least 100° C. which is equal to or higher than the temperature of the sprayed hot water droplets and steam, which gas component has a humidity of at least 95% and contains no more than 1% oxygen; contacting said material to the gas component for exposing it to continual temperature variation during heating ranging from 10-50° C. inside the chamber at temperature(s) ranging from 90-180° C. for a time sufficient to heat or pasteurize it. An apparatus for performing this method.

Abstract: A process to coat a food product. The process can include providing a food product; providing a vibrating conveyor wherein the vibrating conveyor includes an enclosed channel and wherein the vibrating conveyor has an inlet and an outlet; feeding the food product into the inlet of the vibrating conveyor; operating the vibrating conveyor at a Peclet number of greater than about 6, at a dimensionless acceleration number of greater than about 1, and a vertical amplitude of vibration of greater than about 3 mm; feeding a coating material into the vibrating conveyor such that the food product is coated with the coating material as it moves from the inlet to the outlet.

Abstract: A food product heat treatment apparatus for heat-sensitive fluid food products, including an inlet for supplying the food product, an outlet for discharging the heat treated food product, a holding device downstream the inlet for holding the food product a specific time at a specific temperature, and a back pressure device downstream the holding device, wherein the holding device is a positive displacement holding device and/or a self cleaning holding device. A method for heat treating a heat-sensitive fluid food product, including supplying the food product to an inlet, heat treating the food product by holding the food product a specific time at a specific temperature in a holding device, providing a back pressure device downstream the holding device, and discharging the heat treated food product through an outlet, wherein the back pressure device includes a cooled valve and/or the food product is positively displaced through the holding device.

Abstract: The present invention relates to a process and an apparatus for defrosting of frozen crushed meat.

Abstract: The present application relates to a steam treated pelletized feed composition comprising a granule comprising a core and a coating wherein the core comprises an active compound and the coating comprises a salt.

Abstract: A device and a method for mixing and heat treating a liquid product, in particular a beverage, and having a first supply pipe for providing a product concentrate and a second supply pipe for providing an aqueous dilution liquid for diluting the product concentrate, as well as a first steam injector provided at the first supply pipe to introduce a first steam quantity flow into the product concentrate, and a second steam injector provided at the second supply pipe to introduce a second steam quantity flow into the dilution liquid. The product concentrate and the dilution liquid can be simultaneously heat treated and diluted, and the heat supply can be interrupted with an only slight delay in case of a production interruption to prevent overheating of the product.

Abstract: A method and apparatus for treatment of an outer surface of a food product are provided using a fluid having properties selected for treating the surface and bringing the fluid into contact with an outer surface of the food product in a generally continuous manner in a commercial food processing environment.

Abstract: A cooking device is provided for steaming food items and transferring steamed food items from the device to a work surface. The device includes a platform for placing food items thereon mounted to a support for movement to and from food steaming and food removal positions. A method of steaming food items is provided using the cooking device. A method of transferring steamed food items from the cooking device to a container or a work surface is also provided.

Abstract: A cooking device is provided for steaming food items and transferring steamed food items from the device to a work surface. The device includes a platform for placing food items thereon mounted to a support for movement to and from food steaming and food removal positions. The food items can be transferred from the device without being individually handled by an operator. A method of steaming food items is provided using the cooking device. The food items do not need to be individually handled after they are steamed. A method of transferring steamed food items from the cooking device to a container or a work surface is also provided. The steamed food items are transferred without individual handling.

Abstract: A steam crushed whole grain for reducing the wetting time necessary prior to use of a whole grain baking ingredient in a baking application. A whole grain kernel is formed into a whole grain flake with a plurality of exterior fractures. As the flake is formed, the flake is exposed to steam such that an interior starch portion of the flake is heated by penetration of the steam through the fractures. As the interior starch portion is heated, the flake is partially gelatinized within a range of about 15% to about 35%. The partially gelatinized grain is then milled and crushed for use as a baking ingredient. Prior to use, the partially gelatinized whole grain baking ingredient is wetted for a time less than 4 hours as is typically recommended for traditionally processed whole grains.

Abstract: An improved extruder (10) is provided which permits successful introduction of very high quantities of injected steam into material being processed, on the order of 6-8% or more by weight steam. The extruder (10) includes an elongated extruder barrel (12) having at least one elongated, axially rotatable, helically flighted extrusion screw (16,18) therein. The barrel (12) is equipped with obliquely oriented steam injection ports (44, 46) along the length thereof, housing steam injectors (48, 50). The barrel (12) includes relatively high free volume steam injection heads (32 and 38, 40) having therein screw sections (78, 82) of relatively long pitch length, together with steam restriction heads (30, 34, and 42) on opposite sides of the injection heads (32, and 38, 40) having therein relatively short pitch length screw sections (76, 80, 84).

Abstract: In order to provide a pasteurizing method that provides high pasteurizing effect in pasteurization of an object to be treated and that hardly causes denaturation of the treated object, the method includes a dropping step of dropping the object in a steam zone and a contacting step of causing the dropping object to come into contact with the steam.

Abstract: A cooking method using an automatic pressure double boiler is provided. The cooking method can prevent steam containing the medicinal or nutritive components in the medicine or health food from leaking out of the cooking pot, and thus keep the medicinal or nutritive effect of the medicine or health food, compared with conventional cooking methods, such as baking with fire, boiling with water, frying with oil, steaming, etc. The cooking method does not allow the boiled water or steam to enter the inner cooking pot, thereby acquiring pure medicinal or nutritive components from the medicine or health food. Since the cooking method heats the medicine or food with the energy of the steam from the boiled water, not direct or conducted heat energy from an electric heater, it cannot burn the medicine or food although it heats it to extract the pure medicinal or nutritive components and condenses them.

Abstract: The invention relates to flavoured food foams. By putting into contact two components, a liquid one B) and a powder or gel one A) and adding aromatic and inert substances thereto, a stable product is generated that, sprayed by jets of steam appropriately oriented and deriving from a specially constructed generator, produces in a reactor (6) suitably shaped and interchangeable, enduring hot and flavoured foams with different flavours to be added to food for enhancing the quality, making them more pleasant to taste. The individual components are packaged in impermeable containers (100, 100?, 100?) with double compartments that allow for their mixing. The generator is built with a particular path for the steam to allow a proper outflow speed thereof. The reactor (6) is coupled to the generator via a quick connection for easy replacement and the rapid production of foams with different flavours to be applied to food.