Abstract: A heating device of a food material that can heat a food material while preventing oxidation reaction and the like of the food material as much as possible is provided. A food material 8 is held under a reductive atmosphere where air is eliminated by filling superheated steam in a heating chamber 10 at a pressure exceeding an atmospheric pressure. Thus, because the food material 8 is heated under the reductive atmosphere where air is eliminated by filling the superheated steam, not under a conventional atmosphere where oxygen and nitrogen exist. Therefore, a Maillard reaction and an oxidation reaction can be suppressed, and a thermochemical reaction which could not be caused in the conventional heating method is caused in the food material 8. Thereby, it can be expected that the heated food material 8 acquires a characteristic which did not exist in the past, with less degradation.

Abstract: Volatile components are obtained by steam extraction of tasty materials. Coffee beans following roasting or tea leaves following tea manufacturing are used as tasty materials. Steam extraction includes of processing in which steam is contacted with a tasty material followed by recovery of the steam after that contact. Saturated water vapor or super heated steam is used for the steam, while super heated steam is used preferably. The coffee beans are preferably those that have been obtained by roasting raw coffee beans using super heated steam. The food or drink contains the aromatic components, and preferably contains the volatile components as well as an aqueous extract of the tasty material.

Abstract: Systems and methods for antimicrobial injection in a web packaging pasteurization system are provided. A pressurized mixture of pasteurizing medium and at least one antimicrobial agent is applied to the surfaces of a food product. According to a preferred embodiment, the at least one microbial agent is injected into and thereby mixed with the pressurized supply of pasteurizing steam prior to its discharge into a pressurized chamber and application to the food surfaces. Preferably, the mixture is introduced into the pressurized chamber at an inflow rate and vented from the chamber at an outflow rate that is slower than the inflow rate such that the pressure in the chamber increases to increase the temperature of the mixture to an effective temperature for killing bacteria.

Abstract: A machine for preparing various types of coffee and milk based beverages comprising a steam generator (10), a first apparatus (1) for producing coffee as well as a source (25) of liquid milk and a second apparatus for preparing and dispensing a beverage from a concentrated fluid product.

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

Abstract: A method for making non-dairy, nut-based milk is disclosed. The method includes mixing water and nut butter. A dry blend is added that includes one or more hydrocolloids selected from the group consisting of: gellan gum, guar gum, locust bean gum, and xanthan gum. The dry blend further includes one or more salts. The non-dairy, nut-based milk is substantially free of soy or soy-derived ingredients.

Abstract: An improved, dual-shaft preconditioner (10, 70, 102) is provided having independent drive mechanism (18, 20, 78, 80) operatively coupled with a corresponding preconditioner shaft (14, 16, 74, 76, 106, 108) and permitting selective rotation of the shafts (14, 16, 74, 76, 106, 108) at rotational speeds and directions independent of each other. Preferably, the speed differential between the shafts (14, 16, 74, 76, 106, 108) is at least about 5:1. The mechanisms (18, 20, 78, 80) are operatively coupled with a digital control device (60) to allow rotational speed and direction control. Preferably, the preconditioner (10, 70, 102) is supported on load cells (62, 100) also coupled with control device (60) to permit on-the-go changes in material retention time within the preconditioner (10, 70, 102).

Abstract: A system and method are provided for flaking grains. The system and method provide for an automated system to minimize manual intervention, yet optimize a steam flaking process. A calibration technique may be included to assist in automatic adjustment of system parameters to account for less than optimal operating conditions. Control of the system may occur from a remote location wherein a user is provided an interface, and a user's computer communicates with an industrial controller such as a PLC, through the Internet or a private network. The PLC is typically located at the site where the grain is to be processed. The PLC may receive various system inputs and generate system control outputs in accordance with programs installed on the PLC, or through some selected manual intervention as controlled by the user at the remote location.

Abstract: An apparatus and method for cooking with steam in a cooking appliance by forming the steam from atomized particles of water.

Abstract: Raw material rice (brown rice and partially-milled rice) is subjected to a preliminary pressurized steam-boiling process to form an alpharized layer on the surface of the raw material rice, and then a moisture adding process is performed. Since the surface of the raw material rice is alpharized to become stiff with the preliminary pressurized steam-boiling process, even rapid moisture addition does not cause a crack in the raw material rice. Therefore, water absorption can be quickly achieved to a target moisture content, thereby reducing a moisture adding time. Also, with no crack, quick-cooking rice with an excellent outer appearance of rice as a product and without a drain of nutrients in rice grains at the time of rice cooking.

Abstract: Apparatus and methods for pasteurizing food product are provided. The apparatus includes a cabinet enclosing the food product as it is transported from upstream to downstream through a series of processing zones including a pre-condensing zone, a pre-heating zone, a pasteurizing zone, a post-heating zone, and a post-condensing zone. In use, the food product is conveyed through the series of processing zones, which together function to efficiently and effectively heat and apply pasteurizing steam to the surfaces of the product to kill bacteria, while at the same time managing migration of steam from the pasteurizing zone and preventing steam from migrating out of the cabinet into the surrounding area.

Abstract: A process produces a feed composition for cattle or the like, in particular a fattening feed, wherein conventional feed is intended to be replaced. First a premix (1) of cereal components, fat, molasses, vitamins, minerals and/or other ingredients is mixed and conditioned with addition of steam (7) and water (6) and subsequently fed to a mechanical and/or thermal treatment where the mixture is heated, processed and shaped to form porous lumps.

Abstract: Improved extruded starch-bearing grain products (e.g., corn and wheat) 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 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: A spatula (200, 700, 900) has a platform (201, 701, 901) having an opening bounded by a food support (205, 217, 221, 223). At least a part of the food support (205, 217, 221, 223) supports a food product, such as a bread product, for steaming or toasting. An optional guide (209, 609, 909) is disposed on one side of the platform (201, 701, 901). The guide (209, 609, 909) is configured to align the food product with a package (501) arranged and sized to contain at least the food product. The platform (201, 701, 901) optionally has one or more segments (703, 705) that rotate away from the platform (201, 701, 901).

Abstract: The invention relates to the processing of cheese, and in particular to a method of liquefying cheese to produce a low viscosity product with enhanced handling properties. The invention also relates to various cheese products prepared from such liquefied cheese, those products retaining varietal characteristics of the cheese subjected to liquefaction, as well as exhibiting useful storage longevity.

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 improved, dual-shaft preconditioner (10, 70, 102) is provided having independent drive mechanism (18, 20, 78, 80) operatively coupled with a corresponding preconditioner shaft (14, 16, 74, 76, 106, 108) and permitting selective rotation of the shafts (14, 16, 74, 76, 106, 108) at rotational speeds and directions independent of each other. Preferably, the speed differential between the shafts (14, 16, 74, 76, 106, 108) is at least about 5:1. The mechanisms (18, 20, 78, 80) are operatively coupled with a digital control device (60) to allow rotational speed and direction control. Preferably, the preconditioner (10, 70, 102) is supported on load cells (62, 100) also coupled with control device (60) to permit on-the-go changes in material retention time within the preconditioner (10, 70, 102).

Abstract: A method for processing a sprouted cereal in which an enzymatic activity in the sprouted cereal is reduced by bringing the sprouted cereal into contact with water vapor.

Abstract: A method for steam cooking includes introducing steam, from a steam generator device, into a food cooking container through a supply conduit so that at an inlet opening to the food cooking container the steam enters tangentially to a wall of the food cooking container. The generation of steam is controlled by a control system so as to provide a difference between the pressure in the supply conduit and the pressure in the interior of the food cooking container of at least 1 kPa.

Abstract: A method for processing a food product involves transporting the food product through a plurality of stations including a loading station, a pasteurization station, and a closing station. The surface of the food product is pasteurized by convectively transferring heat from the pasteurizing medium to the surface of the food product at a rate such that the surface heat transfer coefficient becomes sufficiently higher than the food product conductance coefficient that the surface temperature of the food product is substantially instantaneously elevated above temperatures which are instantly lethal to microbes which may be present. Preferably, steam is condensed on the food product surface in dropwise condensation, and the onset of film condensation is retarded by removing condensate film from such surface.

Abstract: A method of peeling agricultural products having skins, including the steps of: immersing the agricultural products to be peeled in a treating solution in a first area of a peeling apparatus, and forming a mixture at a first pressure; transporting the mixture in a second area, the second area having a first end at the first pressure and a second end at a second pressure; transporting the mixture in a third area, the third area being at an essentially constant second pressure; transporting the mixture in a fourth area, the fourth area having a first end at the second pressure and having a second end at a third pressure that is essentially equal to the first pressure and transporting the mixture to a separator at essentially the third pressure. An apparatus for peeling agricultural products having skins in accordance with the method is also provided.

Abstract: An apparatus and method are provided for steam injection heating of a bulk food product. When cooking scrambled eggs, the method includes providing a predetermined amount of liquid uncooked egg. A predetermined amount of water is injected into a heated cavity to form a quantity of steam that is sufficient to cook the predetermined quantity of liquid uncooked egg when injected therein. The liquid egg may be liquid pasteurized whole egg. The predetermined amount of the food product may be a single serving, or integer multiples thereof. When heating a serving amount that is an integer multiple of at least two times the amount of a single serving, the predetermined quantity of water is injected in pulses. The number of pulses is the same as the integer multiple of servings being heated, and each pulse contains substantially equal amounts of liquid water.

Abstract: Hydrothermal processes are provided for preparing hybrid proteins containing altered SS/SH bonds, thereby yielding hybrid proteins having enhanced functional properties. The processes involve steam treatment of an aqueous protein-containing slurry containing at least two different proteins in a jet cooker (16) or similar device in order to heat shock and thereby alter the conformation of some of the proteins, followed by relatively rapid cooling to cause formation of the desired hybrids. Plant and animal proteins may be processed, and the starting slurry can be pH-modified and/or supplemented with one or more additional ingredients (e.g., salts, phosphates, fatty acids, polysaccharides, alcohols, aromatic compounds). The hybrid proteins are useful as food ingredients (e.g., solubility, wetability, dispersibility, foaming, emulsification, viscosity, gelation or thickening agents).

Abstract: A re-hydration supplement composition particularly suitable to counteract dehydration stresses in mature bovine mammals in the form of a pelletized feed supplement is disclosed which includes relatively large fractions of carbohydrates including saccharides, cationic and anionic electrolytes and a minor amount of betaine osmolyte. A process for pelleting is also disclosed.

Abstract: Systems and methods for antimicrobial injection in a web packaging pasteurization system are provided. A pressurized mixture of pasteurizing medium and at least one antimicrobial agent is applied to the surfaces of a food product. According to a preferred embodiment, the at least one microbial agent is injected into and thereby mixed with the pressurized supply of pasteurizing steam prior to its discharge into a pressurized chamber and application to the food surfaces. Preferably, the mixture is introduced into the pressurized chamber at an inflow rate and vented from the chamber at an outflow rate that is slower than the inflow rate such that the pressure in the chamber increases to increase the temperature of the mixture to an effective temperature for killing bacteria.

Abstract: A disposable cartridge (10), which is suitable for use in a process of preparing a beverage, comprises a pump unit (1). A duct system (30) of the pump unit (1) has a first duct (31) and a second duct (32) which merges into the first duct (31), wherein an angle (?) between the ducts (31, 32) is considerably smaller than 90°. In a process of preparing a beverage, a first fluid is supplied by an inlet portion of the first duct (31), and a flow of a second fluid is supplied by the second duct (32). At the position where the ducts (31, 32) meet; a transfer of momentum from the flow of the second fluid to the first fluid takes place, so that an underpressure is obtained, as a result of which the first fluid is put in motion. Furthermore, a joint flow of the first fluid and the second fluid is obtained in an outlet portion of the first duct (31).

Abstract: Disclosed are methods for manufacturing black ginseng, black ginseng extracts, and honey-soaked black ginseng confectionary, featuring conducting nine rounds of a maturing process subsequent to a steaming process, without a drying process therebetween. The black ginseng products can be commercially favorable commodities competing with conventional ginseng and red ginseng products, and have an excellent taste and flavor for persons of all ages all over the world, in addition to being healthful for the body.

Abstract: Improved extruders and methods for the extrusion cooking of comestible products such as human foods or animal feeds are provided wherein the products may be produced with very low specific mechanical energy (SME) inputs as compared with conventional processing. The methods preferably involve introduction of very high levels of steam into the extruder barrel (12) during processing, which concomitantly reduces necessary SME inputs required to achieve desired cook and expansion levels in the products. In accordance with the invention, fully-cooked pet foods can be fabricated with SME inputs of up to about 18 kWhr/T, whereas aquatic feeds can be fabricated with SME inputs of up to about 16 kWhr/T.

Abstract: The present invention provides a mean of solving the problem of production of a novel processed product of barleys and wheat having scorch smell and cereal odor suppressed and being capable of imparting taste richness, body taste, crispness and dry feeling to beverage and food products by producing husks of barleys, ryes, or oats or a fraction containing the same with a fluid at 160 to 220° under conditions of a lowered oxygen concentration.

Abstract: A process for elaborating a casing-less sausage- or similar-type food product, the process comprises the steps consisting in preparing an emulsion-type sausage paste having a gel-like viscosity; extruding the sausage paste into portions of a predetermined shape, which maintain said shape and which have at least one essentially flat surface; cooking the upper and lower surfaces of the said portions in order to form a skin that is obtained by applying heat to the external sausage paste of said portions, thereby leaving a core which is surrounded by the skin and which consists of the sausage paste that was not used to form the skin; performing a second cooking step in order to cook the cores, thereby forming sausage-type food products; and finally cooling the sausage-type food products prior to packing.

Abstract: In a web packaging machine (10) and method packaging a food product (P) between upper and lower webs (14 and 25), wherein the lower web (14) is transported through a series of stations which form the lower web (14) into a component of a package at a forming station (18), and receive the food product (P) at a loading station (20), and close the package with the upper web (25) at a closing station (26), a pasteurization station (300) is provided between the loading station (20) and the closing station (26) and pasteurizing the food product (P).

Abstract: The present invention relates to a method for maintaining aseptic conditions in a juice plant in brief productional stoppages. The plant is of the type where juice concentrate is heated to a certain temperature in that steam is supplied to the concentrate. The juice concentrate is kept at this temperature in a holding tube during a certain interval of time. The juice concentrate is thereafter diluted with water to the correct dilution degree. In brief production stoppages, the supply of juice concentrate, steam and water is shut off. The pressure in the plant is maintained in that a stop valve closes and that steam is supplied in a small quantity through a by-pass conduit placed on the steam conduit. The stop valve is placed downstream of the supply of water. The holding tube which is insulated and connected to a heating loop maintains the temperature of the product in the holding tube.

Abstract: The process and formula disclosed herein can be used to produce a nutrient-rich, all natural beverage product using chick peas or butternut squash as the primary ingredient. The formulation and process of this invention results in a nutrient-rich beverage that has a delicious flavor and frozen “smoothie” consistency. The production process involves the softening of a quantity of vegetable such as chick peas, butternut squash or chana dal via soaking or steaming. This is followed by pulverizing said vegetable base, which is then admixed with vanilla abstract, aromatic bitters and soy milk. This is followed by admixing either (1) flax seed, condensed milk, nutmeg, and vitamin C; or (2) nutmeg and flax seed, or (3) stevia based upon the vegetable type used. The resulting admixture is then frozen immediately and stored in a frozen state.

Abstract: A method and apparatus for reconstituting consumable powder(s) with a liquid to provide a food liquid such as milk, cappuccino-type beverage, or soup with or without froth. The powder is introduced into a container (15) and pre-wetted by an intersecting liquid spray (13a). Further mixing occurs in the container. The container may have additional liquid streams (14a) feeding into the container for increased mixing. This food liquid can then be aspirated by the Venturi effect by steam generation to produce a frothed/aerated food liquid.

Abstract: A conveyor oven having a heating chamber and an oven chamber. A conveyor is disposed in the oven chamber to convey food products between an entry port and an exit port. An air impingement assembly is disposed to provide jets of impingement air toward the food product. A fan blower, a heater and a moisture delivery device are arranged to provide heat and moisture to an airflow to the air impingement assembly so that the jets of air are heated and laden with moisture and provide as a blanket-like mixture of air and moisture at the surface of the food product.

Abstract: Described are methods of treating wheat grain, including reducing the amount of active enzymes in a milled wheat grain by treating a portion of the wheat grain that includes one or more of wheat bran or wheat germ to deactivate enzymes; as well as flour and dough compositions prepared from the treated portion of wheat grain.

Abstract: The invention relates to a flour/starch blend for preparing stuffed rolls wrappers, said blend comprising: from 48% to 52% of high amylose rice starch; from 31% to 36% of high amylose rice flour; from 8% to 12% of potato starch; from 4% to 7% of modified tapioca starch; from 0.2 to 2% of pregelatinized wheat flour. Stuffed rolls wrappers obtained from said blend can withstand freezing/thawing without loss of their qualities.

Abstract: An apparatus and methods for cooking meat are provided. The apparatus preferably includes a base having at least one liquid container connected to an upper surface of the base and a liquid collecting cavity formed in the upper surface of the base between outer walls of the liquid container and outer peripheries of the base. The apparatus also preferably includes at least one separate meat infusor positioned to contact the base and to overlie and substantially surround at least inner walls of the liquid container. The meat infusor preferably has an infusor body and a plurality of openings positioned in side peripheries of the infusor body so that when liquid positioned in the liquid container heats, steam from the liquid travels through the infusor body, through the openings therein, and toward meat positioned to overlie the infusor body.

Abstract: A method of processing a product, such as a food product, by sequential application of different processing steps in a single vessel, is disclosed. Untreated product is placed inside a bottom-unloading basket that is then placed within a covered vessel. For processing a food product, the invention uses a porous steamer apparatus for insertion into a covered cooking vessel. The steamer apparatus is comprised of two unfastened pieces, a basket and a support base. The basket holds the food product, has an open-ended top and an open-ended bottom, and rests firmly upon, but is not fastened to, the support base. The support base has an inverted conical shape and a vertical pole having a hook-shaped upper terminus. After steam-cooking, the pressure dome, basket and support base are removed from the vessel, while the food product remains in the vessel and is subjected to further processing, such as mechanical mixing.

Abstract: The invention relates to a device for treating a fluid product (4) such as a dairy product, with heat (6), the product (8) being transported with steam through a product conduit for treating the product with heat coming from the steam, the product treated with heat being subsequently supplied to an expansion tank (10) for cooling the product.

Abstract: The present invention relates to an improved, simplified apparatus for rapidly cooking food in water with the assistance of steam and increased pressure that provides the benefits of improved stirring capabilities, increased simplicity of the apparatus, and improved self-cleaning capabilities. An apparatus for dispensing prepared meals is also provided.

Abstract: A production method of Chinese fried meat dumplings includes loading meat dumplings on a conveyer, steaming the meat dumplings on the conveyer, and frying the meat dumplings by increasing a temperature of the conveyer from 50° C. to 200-280° C. in 1-8 minutes as the conveyer moves the meat dumplings toward downstream.

Abstract: The invention relates to a holding tube for a heat treatment plant using injection heating. The holding tube includes a first, fixed section consisting of a conduit of predetermined and a constant counter pressure valve. The holding tube also includes a second, adjustable section. The second, adjustable section consists of a cyclone and an inclining conduit of a predetermined length. In the inclining conduit there is disposed a device for maintaining a defined liquid level in the conduit.

Abstract: A method for direct steam pasteurization and de-oiling of citrus juice, and more particularly, orange juice, is provided. In a further embodiment, a method for direct steam pasteurization and flash cooling of citrus juice is provided. The method removes certain undesired flavor components and retains certain desired flavor components and products having enhanced sensory characteristics result.

Abstract: The steam generating assembly of the present invention subjects a food product, such as a sandwich bun, to a controlled burst of low pressure steam in order to quickly and uniformly raise the temperature of the food product to its desired serving temperature or higher. By raising the temperature to above the desired serving temperature, the storage time of a pre-assembled food product, such as a fast food sandwich may be extended without sacrificing the quality or freshness of the product. The invention claims a steam generating assembly for steam heating a pre-processed food product.

Abstract: An extruder system (10, 124) for the processing of feed materials is provided including an extruder (12), adjustable back pressure valve assembly (14) and a superatmospheric post-extrusion product treatment assembly (16, 124). The back pressure valve assembly (14) includes an adjustable valve member (48) which can be shifted to alter the effective cross-sectional open area of a product passageway (36), and alternately can be shifted to a product diverting position wherein the product is diverted from downstream processing. The treatment assembly (16) includes a sealed housing (78) directly coupled to the assembly (14) so that product emerging from the assembly (14) passes into housing (78) without experiencing atmospheric pressure. The treatment assembly (124) includes a product-guiding cowling (128) which is open to the atmosphere, together with a sealed housing (134) for effecting above atmospheric pressure treatment of extruded product.

Abstract: A method and an apparatus using a combination of superheated steam and conventional, saturated steam to cook a food product. The release of the steams occurs about 4″ from the food product, along the length of a conveyor.

Abstract: An apparatus for preparing a boned pork product includes a searing oven at a high temperature cooking station for braising and charring the boned pork product using radiant heat. The apparatus also includes a dual box, spiral steam cooker at a low temperature cooking station for cooking the boned pork product using steam to yield a fully-cooked, boned pork product. The apparatus further includes a freezer at a freezer station for freezing the fully-cooked, boned pork product. A first conveyor belt is disposed between the searing oven and the steam cooker and serves to mechanically transport the boned pork product from the high temperature cooking station to the low temperature cooking station. A second conveyor belt is disposed between the steam cooker and the freezer and serves to mechanically transport the fully-cooked, boned pork product from said low temperature cooking station to said freezer station.

Abstract: A method and rotary blancher for processing food product using a heat transfer medium and directed flows of a fluid that can comprise a liquid, a gas, a vapor or a combination thereof. The directed flows can be discharged from orifices or banks of orifices that are distributed around the food products in the blancher. The flows are discharged at a high flow rate, a high pressure, or a combination of both. Where a liquid is discharged, it preferably is discharged at a flow rate of at least 20 gpm and at least 30 psi. Where a gas is discharged, it is discharged at a flow rate of at least 60 CFM at a pressure of at least 2 psi or at a flow rate of at least 10 CFM at a pressure of at least 80 psi. If desired, discharged fluid can be recirculated to save energy. To help increase agitation and help break up clumps of food products in the blancher, direct-contact mechanical agitation devices, such as baffles, can be used.