Abstract: There is provided a method for producing an aged black garlic concentrate comprising; classifying the garlic by condition and pretreating for cleaning an appearance; sealing the garlic in a polyethylene bag by 8˜10 Kg and storing in a tray; putting said tray into an aging device for a black garlic, and steam-treating by applying steam and heat for 30˜60 min while maintaining inside the aging device at a temperature of 80˜90° C.; main aging by aging the tray with said steam-treated garlic for 12˜15 days while maintaining inside the aging device at a temperature of 70˜80° C.; after-aging by gradually removing the water from the tray with said main-aged garlic at a low temperature condition for 7˜14 days, while maintaining inside the aging device at a temperature of 0˜5° C.

Abstract: The patent is a new development of an Instant Liquid Tea Concentrate, according to the norms and standards of food science and related industries. Since the discovery of tea as a healthy drink some 4000 years ago, conventionally, the tea leaves have been dissolved in hot or cold water before consumption. The derivatives of tea would dissolve in hot or cold water with flavor and aromas creating a tasty, healthy drink. A tea bag, for instance, uses the same traditional method, though with reduced preparatory hazard. In addition, tea extracts in powder forms are manufactured with chemical extraction methods. In a number of processes, the tea extract in powder form is followed by the preparation of aqueous tea concentrates as a secondary product. Accordingly, the powdered tea extracts is dispersed in water while adding preservatives in order to manufacture aqueous tea concentrates. This aqueous tea concentrates differ from the “INSTANT LIQUID TEA CONCENTRATE”.

Abstract: A suspension cosmetic product for reducing wetness under the arm which product is a stick or a soft solid comprising: (a) 0.01-20 weight % of a water lock superabsorbent polymer selected from the group consisting of starch graft homopolymers and copolymers of poly(2-propenamide-co-2-propenioic acid) sodium salt; (b) 10-88 weight % of a volatile silicone; (c) a selected gelling agent; (d) 0-5 weight % of a surfactant with a hydrophilic/lipophilic balance in the range of 3-13; (e) 0-10 weight % of an antiperspirant active or an effective amount of a deodorizing agent which is not an antiperspirant active; (f) 0-20 weight % of a nonvolatile silicone; and (g) 0-20 weight % of an emollient; wherein the product is not made with any separately added water.

Abstract: A one-site fruit processing and packaging facility and method of processing, packaging, and shipping blended fruit juices and fruit juice concentrates. A single extended enclosure is provided within which the facility equipment and associated functions are housed. The facility further includes, preferably in seriatim, a fruit shipment receiving area for receiving fruit shipments, fruit crushing equipment for crushing the fruit into a fruit mash, a juice extraction station for extracting juice from said fruit mash by preheating, enzyme treating and depectizing juices from the fruit mash, juice pasteurizing and aroma essence stripping to produce aseptic juice, microfiltration of the aseptic juice received from the pasteurizing station, and an evaporative juice concentration stage to remove excess water from aseptic juice into a concentrated juice. A portion of concentrated aseptic juice is typically then placed into bulk shipment containers ready for shipment.

Abstract: Consumer milk with a defined fat content packed in packages is produced by mixing two fractions consistng of milk products with different fat content. One of the fractions has a fat content below the required fat content of the consumer milk to be produced, while the other has a fat content above the required fat content of the consumer milk. The mixing of the two fractions takes place immediately prior to, or during, the filling of the consumer milk in packages.

Abstract: The invention presents a method, apparatus and container for sterilizing solid matter or liquid matter containing solid matter efficiently in a short time, while preventing deterioration of quality or decline of flavor.In this method, solid matter (a) and liquid matter (b) are separately heated and sterilized, and both are mixed after being sterilized, and put and sealed in a bag (c) or container. When heating and sterilizing the solid matter independently, the solid matter is weight and dispensed in each retainer (c) by the portion of one pack each, and sterilized, and is transferred, after being sterilized, from the retainer (d) into a bag (c) or container, and sealed. Sterilization is executed by rotating the retainer (d) and inducing an agitating action on the inside solid matter.

Abstract: A process for making a liquid coffee concentrate which can be stored at room temperature.

Abstract: The present invention is directed to solid salts of hop acids and to processes for their production. Preferred are solid sodium and potassium salts of isoalpha acids rho-isoalpha acids, tetrahydroisoalpha acids, hexahydroisoalpha acids and beta acids.

Abstract: For the manufacture of jams and marmalades one proceeds in that, from the charged products of fruit, glucose syrup or crystallized sugar, a component of fruit and glucose syrup which is smaller in comparison with the total quantity of charged products, is removed and boiled down separately for concentration, while the remaining component of charged products from the larger percentage of fruit and sugar is mixed with powdered or aqueous pectin and, in dependence of the solubility of the pectins, the separately inspissated component is mixed with the remaining component of fruit and sugar and the mixture is heated under pressure or vacuum to from 95.degree. C. to 110.degree. C. and, subsequent to the addition of an acid at gelatinization temperature, the product is filled into jars or the like.

Abstract: A method and apparatus are disclosed for continuously and gently aseptically processing a food product comprising delicate food chunks of fruit, vegetables or the like immersed in a liquid. The apparatus comprises a heating enclosure into which the food product and a nonsterile gas are introduced and the food product heated to a sterilization temperature, and a holding enclosure which may be integral with or separate from the heating enclosure for holding the food product and a sterile gas introduced therein at the sterilization temperature for a predetermined time. The apparatus further preferably comprises a cooling enclosure for cooling the food product.

Abstract: In the steam sterilization of packaging material, such as blanks intended for containers of acid liquids, the improvement which comprises employing a packaging material with a surface germ-count of less than approximately 1 germ/dm.sup.2 and using steam at atmospheric pressure. The packaging material can comprise a reel of fibrous material coated on one or both surfaces with plastic or it can comprise plastic-coated containers. After steaming, it may be hot air dried.

Abstract: A process for drying and/or preserving fruit, comprising:dehydrating fruit at a temperature of 55.degree. to 80.degree. C. for a period of about 16 hours until the water content of the fruit is about 40%;packing the so-dehydrated fruit into sterile containers, so as to minimize the amount of air in said containers, and hermetically sealing said containers;maintaining the hermetically sealed containers at a temperature of 75.degree. to 80.degree. C. for three to four hours;and then storing the containers at room temperature.

Abstract: Disclosed are dairy based dessert mix compositions which upon aeration can be statically frozen to provide aerated frozen desserts. The dessert compositions essentially comprise from about 15% to 35% of a dry mix fraction and from about 65% to 85% of a concentrated milk blend fraction. The dry mix fraction essentially comprises from about 50% to 70% of the dry mix fraction of a nutritive carbohydrate sweetening agent; from about 3% to 8% of a non-fat dry milk solids; from about 1% to 2% of a whipping agent and from about 0.5% to 2% of a stabilizer gum. The milk blend fraction comprises a concentrated milk blend having from about 1% to 9% fat, from about 17% to 21% non-fat milk solids, from about 0.01% to 0.1% of a stabilizer salt and from about 75% to 64% moisture. The concentrated milk blend has a viscosity of about 20 to 25 cp. (70.degree. F.) and a whey protein nitrogen value of about 1.0 to 1.8.

Abstract: A method for shrinking and containerizing pieces of fruit (e.g., peaches and pineapple) wherein the fruit is treated by total immersion in excess syrup, which immersion is conveyed through a heating zone maintained in excess of sterilizing temperatures with sufficient residence time to shrink the fruit and remove intercellular gases. The fruit is then drained of syrup and filled and sealed in containers also at sterilizing temperatures.