Abstract: This invention relates to a process for preparing cooked rice in aseptic package made of long grain rice, not having property of glutinousness but having fluffiness and smooth mouthfeel. More particularly, the invention relates to a process for preparing cooked rice in aseptic package prepared by a process comprising soaking long grain rice in solution of emulsified oil, filling the rice automatically in a heat-resisting plastic container, sterilizing the rice 4˜10 times repeatedly for 4˜8 seconds at high temperature of 130˜150° C. and high pressure, cooking said sterilized long grain rice in a measured amount of liquid, and packaging the resultant cooked rice in aseptic so that cooked rice which is free from microorganism and capable of long term preservation (more than 6 months) can be obtained.

Abstract: The invention relates to a method for preparing a product having a low content of microorganisms by using steam. A method according to the invention can be used to pasteurize or sterilize a product, while retaining the activity of one or more active substances that may be present in the product, and relates to a method wherein a product is dried with air. Furthermore, the invention relates to a product obtainable according to a method according to the invention.

Abstract: The present invention broadly describes a method of pressure treating foods containing cultures, wherein the pressure treatments are performed under such conditions such that cultures survive while the growth of spoilage microflora is reduced, delayed, prevented or eliminated. Foods treated according to the invention include cultural dairy foods (such as yoghurts), fruit and vegetable juices and other dairy foods (such as cheese).

Abstract: A method of infrared heat-processing of nuts (e.g., almonds, Brazil nuts, cashews, hazelnuts, macadamias, pecans, pine nuts, pistachios, walnuts and mixtures thereof in order to reduce the microorganism level thereof is provided wherein the nuts are sequentially moisturized by application of water and then subjected to infrared radiation, preferably through a series of treatment cycles. Nut treatment apparatus (10) includes opposed banks of infrared heaters (38, 40), with plural water application stations (48, 50, 52) along the length of the heater banks (38, 40).

Abstract: An improved carbonated protein beverage/drink composition which provides a relatively bill protein content, ranging from about 2% by weight to about 15% by weight, while simultaneously employing a carbonation concentration between about 0.1 volumes of carbonation (per volume of liquid drink solution or liquid drink suspension) to about 4 volumes of carbonation. Preferably the protein is whey protein. The carbonated protein beverage has been heat treated to inactivate microbes in the presence of the carbonation which is used to provide taste and mouth feel for the drink. Typically, the treatment for microbe inactivation is carried out in the individual package used for storage and handling of the carbonated protein drink.

Abstract: The invention provides novel beverages and raw materials for the manufacture thereof, such beverage and raw materials containing microalgae of various species with varying components. Attributes of the microalgal biomass used in the invention include nutrition-providing materials such as carotenoids, dietary fiber, tocotrienols and tocopherols, and varying lipid compositions, particularly low levels of saturated lipids. Attributes of the microalgal biomass used in the invention include structural attributes such as improved mouth feel compared to alternative milk products such as soy milk and rice milk. The novel beverages provide delivery systems for high nutrition materials found in microalgae. The invention provides a new category of finished beverages based on microalgae (such as refrigerated and shelf stable liquids and emulsions) as well as compositions for augmenting properties of current beverages through inclusion of novel microalgae-based materials as ingredients.

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: The invention relates to a process for concentrating vegetable juice or fruit juice, wherein a permeate stream and a retentate stream are formed by subjecting the juice to an ultrafiltration step and subjecting the permeate stream to evaporative concentration. Further, the invention relates to the use of the thus obtainable concentrated juice for preparing a vegetable or fruit juice by diluting the concentrate with water.

Abstract: A composition comprising a watermelon juice includes the following colorimeter values, an L value of about 19 or greater, an A value of about 32 or greater, a B value of about 24 or greater. Watermelon juice extract is typically free of any added, artificial colorants or sweeteners. The present invention also generally includes a food composition that utilizes a clarified watermelon juice or a cloudy watermelon juice, where the cloudy watermelon juice has the following colorimeter values, an L value of about 19 or greater, an A value of about 32 or greater, a B value of about 24 or greater, and the clarified watermelon juice is derived from the cloudy watermelon juice. The food compositions incorporating the watermelon juice are usually a beverage, a sorbet, a yogurt, a sauce, a salad dressing, a fruit salad, a dessert, a bakery filling, a candy, or a bar mix.

Abstract: An improved protein beverage which may provide a relatively high protein content, ranging from about 0.01% by weight to about 15% by weight, while optionally employing a carbonation concentration between about 0.1 volumes of carbonation (per volume of liquid drink) to about 6 volumes of carbonation. Preferably the protein is a protein, such preferably as whey protein, or others. The protein beverage may contain juice and/or an additive which provides energy generation enhancement. The protein beverage may be heat treated to inactivate pathogenic microbes in the presence of the carbonation which may be used to provide taste and mouth feel for the drink. Typically, the treatment for pathogenic microbe inactivation is carried out in the individual package used for storage and handling of the protein drink. The protein beverage may be prepared from a protein beverage concentrate, which may be in the form of a syrup concentrate or a powder concentrate.

Abstract: The present invention related to a preparing method of retort roast chestnuts using far infrared ray thawing, more particularly a preparing method characterized in that it comprises a step of ageing a harvested chestnuts by storing in the state of refrigeration to increase sugar content; roasting said aged chestnuts at 170˜200° C. during 5˜10 minutes to increase its taste and flavor; peeling and then washing followed by rapid freezing it; thawing frozen chestnuts by far infrared ray at 170˜230° C. during 30˜60 minutes to inhibit generation of microorganism and remove generation of an extraordinary taste or smell and deformity during a processing procedure; and pasteurizing with multi-steps after packing thawed chestnuts with a nitrogen substitution to minimize degradation of texture.

Abstract: A method of pasteurising and vacuum packing food (2), comprising the steps of placing the food (2) on a tray 81) having a flexible bottom (7) and stiff lateral walls (8) extending in the vertical direction of the tray (1), up to a filling degree of 410-60% of the maximum volume of the tray (1), covering the tray (1) with a flexible cover layer (3) to form a package, providing a one-way valve (4) for one-directional communication from the interior of the package (5) to the exterior thereof, pasteurising the contents inside the package (5) thus formed by means of microwaves, closing the valve (4) upon completed pasteurisation of the package and cooling the package (5), whereby a vacuum is created in the package (5) in such a manner that the package (5) with the vacuum-packaged food (2) therein presents a centre portion where the distance between said flexible cover layer (3) and said bottom (7) is shorter than the distance between said flexible cover layer (3) and said bottom (7) at the peripheral edges of the

Abstract: A method is provided for preparing mixed greens. Greens are immersed in an aqueous solution containing phosphoric acid, calcium chloride and a natural antibiotic, dewatered from their surfaces, cooked and mixed in predetermined amounts. Following the application of a seasoning solution containing an organic acid and a natural antibiotic thereto, the mixed greens are vacuum packed and thermally sterilized. The mixed greens prepared according to the method can preserve their fresh texture senses for a long period of time.

Abstract: The present invention provides a method wherein flavored sugarcane juice containing 18-20% soluble solids and can be preserved after suitable dilution in aseptic unit packs.

Abstract: A process for surface pasteurization/sterilization of particulate food products. Water uptake and qualitative changes of food products are minimized and pasteurization or sterilization conditions are optimized when food products are used preheated, wherein product temperature is selected a few degrees below the evaporation temperature of the pasteurization/sterilization system, in that the preheating temperature of food products is selected lower than the saturated steam temperature, preferably a few degrees below the saturated steam temperature at a predetermined pressure, in that treatment is performed in a moist, air-free atmosphere, wherein pasteurization occurs at temperatures between 55 and 99° C. at a low pasteurization pressure, or sterilization occurs at temperatures between 100° C. and 140° C.

Abstract: A system for pasteurizing animal food, comprising a pasteurizing unit and a cooling unit designed as a heat exchanger (3 or 3?) is disclosed. The height (H) of the heat exchanger (3 or 3?) is a multiple of the maximum width (D) thereof.

Abstract: A continuous flow pasteurization apparatus for a liquid product includes a pasteurization area divided into plural pasteurization zones, each with a connection for heating and/or cooling the product, so that if production stops, it is possible to hold the temperature below the pasteurizing temperature. Upon restarting, the product is reheated to a temperature close to the pasteurizing temperature. The apparatus provides for the control and monitoring of pasteurization units (PU's).

Abstract: Disclosed is a fermented whey preparation produced by carrying out high-temperature sterilization of an aqueous whey protein solution having a solid content of 11 to 35% by weight and a pH value adjusted to 6.5 to 8.0, then subjecting the aqueous whey protein solution to lactic acid fermentation, and homogenizing the resultant fermentation liquor as such. The fermented whey preparation has a fermentation-derived unique and good flavor and, at the same time, has a refreshed and invigorating flavor and further has a velvety texture. The fermented whey preparation is also excellent in thermal stability and safety.

Abstract: A method for controlling the epimerization of (?)-epicatechin to (?)-catechin in an epicatechin-containing product, preferably an edible product, or of (+)-catechin to (+)-epicatechin in a catechin-containing product, comprises the step of heating the product at a temperature of up to about 200° C. and at a pH of up to about 8. Under either method, the epimerization may be carried out in an open food processor in a reduced oxygen atmosphere or in a closed food processor. The edible product may be pasteurized, boiled, or sterilized during the epimerization. Epimerization is minimized by lowering the heating temperature, by lowering the pH, and/or by lowering the heating time. Conversely, the epimerization is maximized by increasing the heating temperature, by increasing the pH, and/or by increasing the heating time. The edible product may contain or be a fruit product, a vegetable product, a cereal product, a bean product, a nut product, a spice product, or a botanical product.

Abstract: A pet food composition containing chunks and a clear gellified sauce or base, the composition being obtainable by: i) incorporating at least one semi-refined gelling agent and/or semi-refined gelling biopolymer blend, in a mixture comprising meat and meat by-products, the mixture being used for the manufacture of the chunks; ii) mixing the manufactured chunks with a sauce or base containing no gelling agent; and iii) treating the mixture under conditions to release the pure gelling agent molecules from the chunks into the sauce or base to gelify it and to achieve chunk structure.

Abstract: A frozen confection comprising from 1 to 15 wt% of cereal meal particles having a size of from 0.1 to 1.0 mm and from 5 to 25 wt% of sweeteners is provided. A process for manufacturing the frozen confection is also provided, the process comprising the steps of: preparing a mix comprising water, 1 to 15 wt% of a cereal meal particles having a size of from 0.1 to 1.0 mm, and 5 to 25 wt% of sweeteners; holding the mix at a temperature of at least 70° C. for at least 10 minutes; pasteurising and optionally homogenising the mix; then freezing and preferably aerating the mix to produce the frozen confection.

Abstract: The present invention relates to a process effective for reducing the number of spores, especially psychrotrophic spores, in compositions. More specifically, a method is provided for heating a composition at a temperature, pressure and for a time effective for reducing the number of psychrotrophic spores in the composition by at least about 3 logs. In one important aspect, the invention relates to producing vacuum packed or modified atmosphere packed chilled food products.

Abstract: Process for sterilising a resistant starch composition comprising: (a) dispersing said resistant starch composition in oil; (b) heating the starch/oil dispersion obtained in step (a) to a target temperature of 100 to 175° C., preferably about 150° C.; and (c) cooling the starch/oil dispersion; sterilised resistant starch obtained by this process and uses thereof.

Abstract: The invention can be summarized as follows. There is provided a method for preserving the quality of a perishable product comprising the step of treating the product with one or more near-infrared lights, wherein preferably at least one near-infrared light is a near-infrared laser (or laser diode). The perishable product may be simultaneously treated with a magnetic field. The invention also pertains to an apparatus that may be used to preserve the quality of a perishable product.

Abstract: Common allergenic foods are made hypoallergenic with super critical fluid or critical liquid gas such as super critical carbon dioxide or liquid nitrogen. The treatment of foods with liquid nitrogen or super critical carbon dioxide also enhances the functionality of fat, so that the total fat in the food can be reduced while retaining the good taste of the food. Compositions and methods for oral delivery of a medicament or vitamin are also provided.

Abstract: A method for blanching vegetable material comprising heat treating the vegetable material in a current of hot air at a temperature in the range from above 100° C. to 150° C. in an environment which substantially reduces evaporative loss of water from the vegetable material.

Abstract: The invention relates to a food cooking installation comprising numerous cooking tanks which are used to receive the food items to be cooked; means of loading/unloading the food items into/from said cooking tanks; and means of conveying, driving and storing liquids, which are used to connect a heated liquid container, a cooled liquid container and a piped water delivery point with the aforementioned cooking tanks. In this way, the tanks can be filled and emptied independently and the food items contained therein can be subjected to successive baths for different periods of time and at different temperatures, at least one of the baths being a cooking bath and the other a cooling bath. According to the Invention, each of the aforementioned cooking tanks comprises at least one lateral opening which is equipped with impervious sealing means and which is used to load/unload the food items using the above-mentioned loading/unloading means.

Abstract: Apparatus and method for pasteurizing products, in particular filled receptacles, such as bottles. The apparatus is provided with a control unit having a first control circuit that is controlled according to a first criterion. At least one second control circuit, controlled according to a second criterion, is also provided. The second control circuit is superimposed on the first control circuit.

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: The present invention relates to a method for the homogeneous heating of products in which the products are heated in an alternating electromagnetic field, in particular a HF field, whereby first regions of the products are heated more intensely than second regions. The method is characterised in that the first regions are cooled at least before or during heating in the alternating field by additional means and/or measures for heat transfer and/or the second regions are heated by additional means and/or measures for heat transfer. Homogenisation of the temperature profile in food, pharmaceutical and/or cosmetic products is achieved with the present method when heating in a high frequency alternating electromagnetic field.

Abstract: A ginger plant containing curcumin, such as Ukon or turmeric, is enhanced for use as a food by fermenting it with a starch and red koji mold. Each 100 weight of Ukon has mixed with it 1.0 to 20.0 weight of starch and 0.1 to 10.0 weight of red koji mold. In addition, saccharides of 0.1 to 10.0 weight and minerals of 0.1 to 1.0 weight can be added to the mix. The fermentation process can be regulated by the addition of a mold of the Monascus genus. The water content is adjusted to 50 to 75 weight percent using water at 80° C. to 90° C. followed by sterilization at 110° C. to 130° C. for ½ to 1½ hours at atmospheric pressure. The one or more molds of the Monascus genus are added followed by fermentation at 25 to 40° C. for 5 to 1000 hours. The fermented mixture is force air dried using air at 40° C. to 50° C. for 5 to 9 hours.

Abstract: An apparatus for hot filling containers with protein beverage may comprise a batch tank adapted for receiving a protein beverage, a first heat exchanger adapted for heating the protein beverage to a pasteurizing temperature, a reservoir adapted for receiving the protein beverage and having an overflow stream of the protein beverage, a filler adapted for at least partially filling containers with the protein beverage, a second heat exchanger adapted for cooling the overflow stream, a rework tank adapted for receiving the overflow stream, and a control valve adapted for controlling a percentage of the overflow stream recycled to the first heat exchanger from the rework tank such that the protein beverage remains substantially free of floc. A method for making a protein beverage substantially free of floc is also described.

Abstract: The present invention relates to a method for producing a soluble cocoa product from cocoa powder. The present invention further relates to cocoa products obtained by the present method and uses thereof. The present invention is also directed to a cocoa-derived material comprising a soluble cocoa powder and a cocoa extract, wherein said extract comprises more than 25 wt % based on the extract of polyphenols. The cocoa-derived material can be a syrup, a ready to use beverage or a powder composition. The invention also relates to uses of this cocoa-derived material for preparing carbonated beverages containing cocoa. The invention further relates to a carbonated beverage comprising said cocoa-derived material and to methods for preparing such cocoa-derived materials and beverages.

Abstract: An method for processing a fluid, having a vacuum chamber having an associated heater, to heat a condensable gas therewithin, a spray nozzle to atomize a cool fluid, having a non-condensible gas dissolved therewithin, a vacuum line to maintain reduced pressure in the vacuum chamber and remove non-condensing gas, and a control, for maintaining steady state conditions in the vacuum chamber by controlling pressure and temperature conditions. Gases condenses on the atomized droplets to release a latent heat of vaporization.

Abstract: Enriched with antioxidant nutrients, mostly liposoluble, fibre and certain micro-elements and hydrosoluble vitamins, comprises almond milk. The procedure for obtaining said drink involves a first stage of blanching the almonds; a second crushing stage; a third stage in which fruit juices or teas are added; a fourth stage in which the mixture is sterilised or pasteurised; a fifth stage in which the loss of nutrients is corrected and a final stage in which the pH and osmolality are adjusted.

Abstract: The invention relates to a method suitable for pasteurisation or sterilisation of articles, and apparatus suitable for carrying out the method. The method includes heating the article and/or a related medium within a confined volume sufficiently that expansion of the article and/or the medium subjects the article to a pressure sufficient (in combination with the temperature) to result in pasteurisation or sterilisation of the article.

Abstract: Soy protein products obtained from high oleic soybeans, wherein such products, have improved whiteness, reduced viscosity and reduced gel-strength, are described. Use of such products in food, beverage and animal feed are also disclosed.

Abstract: Disclosed is a slightly denatured, sterilized soybean protein composition. The composition can be produced by sterilizing an aqueous solution of a slightly denatured soybean protein composition which has been salted to such a degree that the ionic strength becomes 0.04 or more, by heating the aqueous solution at a temperature not lower than 60° C. and lower than the denaturation temperature of a soybean protein for 30 minutes or longer.

Abstract: One aspect of the invention relates to a sterilised nutritional beverage containing: 0.5-8 wt. % protein; 1-6 wt. % fat; 3-2 0 wt. % carbohydrates; up to 5 wt. % of optional other nutritional components; and 70-85 wt. % water; wherein the carbohydrates comprise, calculated on total weight of the beverage: 0.2-2.0% native starch; 2-10% saccharides, selected from the group consisting of monosaccharides, disaccharides, trisaccharides and combinations thereof. The present beverage can be stored under tropical conditions for several weeks without showing signs of destabilisation. Another aspect of the invention relates to a method of preparing a sterilised beverage as defined above.

Abstract: A frozen confection is provided, having a pH of from 4.7 to 5.5 and comprising (by weight of the confection): 10 to 35% sweeteners; 0.6 to 3% of a buffer; at most 2% protein; and at most 2% fat. A process for making the frozen confection is also provided.

Abstract: High fiber and ambient stable fruit-based compositions are described. The compositions are ready-to-eat, low in fat and suitable to be beverages, fillings, dips, sauces, spreads or dressings. The compositions have less than 20.0 ppm of extracellular terminal unsaturated ester.

Abstract: The invention relates to a method for reducing the total bacteria count in aqueous dispersions by means of sterile filtration of said dispersions using deep-bed filters (18, 22) pertaining to at least one deep-bed filter device, under pre-determined conditions, notably the temperature of the non-filtered part, the differential pressure in the deep-bed filters (18, 22) and the flow speed of the non-filtered part in the respective deep bed filter device.

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 compact apparatus and method for filling a flexible pouch having an extended shelf life is provided. The machine includes a frame, a transport means disposed on the frame for transporting a pouch holder containing the flexible pouch. The machine also includes a receiving station for placing the pouch into the pouch holder, and an opening station for opening the pouch to separate the walls of the pouch, a filling station for filling the pouch and a closing station for closing the filled pouch. The machine further includes a pasteurization station. The flexible pouch includes a panel having an upper edge, an opposed lower edge and a first side edge and a second side edge extending therebetween the upper edge and the lower edge, the upper edges are sealed along an upper seam and a fitment opening means is disposed in the upper seam for accessing the product.

Abstract: An oven and method of processing products such as fish and shellfish are disclosed. The oven may include a chamber that may be heated to ultra-high temperatures, such as within a range of about 600-2500° F. (315-1371° C.). A burner may heat the chamber from an exterior of the chamber such that the chamber may provide a uniform radiant heat inside the chamber. The products may be carried through the chamber on a conveyor belt to heat a surface of the products to brown and denature the surface, destroy microorganisms, and place grill marks on the products. The products may then be packaged in a microwavable package or boil-in-the-bag film such that the products may be cooked at a later time in a microwave oven or boiling water bath.

Abstract: The present invention relates to a method of manufacturing microbiologically stable edible products containing fruit and a source of omega-3 polyunsaturated fatty acids (?-3 PUFA), such as fish-oil, which method allows for these products to be easily manufactured and wherein the obtained product does not develop an objectionable off-flavour when stored in a refrigerator for up to several weeks. According to the invention this objective can be realised by employing a manufacturing process in which a source of ?-3 PUFA is pre-mixed with a fruit component, following which this pre-mix is added to a previously pasteurised or sterilised protein base (e.g. yogurt or milk).

Abstract: Method of reducing the spore content in a honey product and honey product obtainable by the method. By heat treatment of a honey product at high temperature for a very short time, a high degree of decimation is obtained without deterioration of the product.

Abstract: The present invention is a method for pasteurization or sterilization of liquid food products using high pressure in a continuous or semi-continuous flow. The invention involves pressurizing and depressurizing the liquid product for a sufficient duration of time to achieve a 2.5 log cycle reduction in microorganisms. The uniform application of high pressure to the liquid food product coupled with a controlled pH and temperature of the liquid food product, the setting and maintaining the pressurizing media temperature, and the rapid depressurization resulting in cellular disruption of the microorganisms within the liquid product inactivating or destroying the microorganisms, such as vegetative microorganisms, while preserving the functionality of the liquid product.

Abstract: An improved method and apparatus for cooling filled food containers having hot contents includes spraying a coolant onto the containers. As the hot contents cool, the flow rate of coolant is decreased. The coolant is at least about 40° F. cooler than the initial average temperature of the hot contents. In one embodiment, the temperature of the spent coolant typically does not vary more than about 6° F.

Abstract: The invention relates to a method of processing crustaceans, live and cooked to cause detachment of shells from crustacean meat. According to the method, live crustaceans are exposed to hydrostatic pressure of relatively high value, for example between 20,000 p.s.i. to 60,000 p.s.i. for 2-5 minutes. The process is conducted at minimal elevated temperatures, in the range of above ambient temperature of 40 degrees to about 110 degrees Fahrenheit, leaving the raw crustacean meat substantially unaffected, in its desired raw state, while the connective tissue deteriorates and the shell detaches from the meat. As a result separating the edible meat from the shell becomes much easier and less time-consuming. Cooked crustacean meat can also be processed under hydrostatic high pressure in the order of 30,000 p.s.i. to 60,000 p.s.i. to eliminate or substantially reduce bacteria in the meat, thereby extending shelf life of the product.