Abstract: The invention relates to a method and an apparatus (2) for reducing the microbial count in particulate bulk material, in particular herbs and spices and other particulate foodstuffs, by treating batches of the bulk material with hot steam. In order to make better use of the thermal energy contained in the steam, the invention proposes that the bulk material is in each case alternately treated with steam in two separate chambers (6, 8), and that, after treatment of the bulk material in a chamber (6 or 8), some of the steam which is supplied to this chamber (6 or 8) is introduced into the other chamber (8 or 6) in order to preheat the still untreated bulk material in said other chamber (8 or 6).

Abstract: Sterilized packed pasta is produced by filling a container with pasta and water, boiling the pasta in the container inside a retort at Fo value of 0.1-1.5 while repeatedly increasing pressure inside the retort and releasing pressure inside the retort so as to cause the water to be evaporated, and thereafter sealing the container inside a clean booth.

Abstract: A method of treating solvent-extracted plant residue comprises (a) providing a plant residue of one or more plant parts with a reduced content of plant fats, the fats having been extracted by means of a solvent for said plant fats; (b) mixing said solvent-extracted plant residue with a conditioning fat; and (c) milling said mixture of plant residue and conditioning fat under reduced pressure, said conditioning fat being in a liquid state. If the milling step has taken place at a temperature below about 100° C., the resulting milled compound mixture is subjected to (d) a post heat treatment at temperatures above 100° C. A compound mixture of milled solvent-extracted plant residue and conditioning fat obtainable by the method. Food products and feeds comprising said compound mixture of milled solvent-extracted plant residue and conditioning fat.

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: A process of producing cooked noodles, including the step of heating cooked noodles by direct contact with saturated steam at 105° to 150° C. or the step of heating comprising the substeps of directly applying saturated steam at 105° to 150° C. to cooked noodles intermittently and steaming the noodles by direct contact with saturated steam at 90° to 100° C. The resulting cooked noodle product is preservable for a long time without the aid of additives and yet keeps a pleasant texture.

Abstract: Methods of beverage and flowable food product production using steam injection are provided to efficiently destroy microorganisms able to withstand normal pasteurization temperatures. Microorganisms such as Alicyclobacillus acidoterrestris and its spores may be eliminated from fruit juices and the like while minimizing organoleptic degradation due to heating. The apparatus is capable of pasteurizing, blending and controlling the product specifications of a finished beverage in a continuous matter.

Abstract: The invention relates to process for preparing persimmon vinegar, in which persimmon extract is added to persimmon concentrate to obtain a mixture and then the mixture is spray dried; and vinegar powder having a taste and a smell convenient to eat, produced by the process. The persimmon vinegar powder is prepared by concentrating persimmon vinegar to 12˜18° BX using vacuum concentrator to obtain a concentrate of persimmon vinegar; adding 15˜30 weight % of extract of persimmon leaf and 5˜9 weight % of cyclodextrin, based on the weight of the concentrate, to the concentrate to obtain a solution and then stirring the solution; dissolving 1˜5 weight % of lactose, 25˜35 weight % of maltodextrin, and 5˜9 weight % of gum, based on weight of the concentrate, in the stirred solution and homogenizing the solution: and spray drying the homogenized solution to obtain a powder.

Abstract: An apparatus for aseptic processing of a viscous food product includes a product tank configured to hold the viscous food product. A first pump is configured to pump the viscous food product from the product tank through a heat exchanger at a given rate. A cleaning station including a cleaning pump configured to pump a flushing fluid through the product tank. A second pump is configured to pump a flushing fluid through the heat exchanger at the same rate as the first pump, while the cleaning pump is pumping the flushing fluid through the product tank and first pump.

Abstract: A process for preparing nutritious cooked rice in an aseptic package, by mixing ginseng, jujube, chestnut and black rice, which has excellent taste and smell and capability of long-term preservation at room temperature. The process includes treating ginseng, jujube and chestnut with a mixed solution of an aqueous solution of calcium and an aqueous solution of 0.1-0.3% organic acid or phosphoric acid, mixing with non-glutinous rice, glutinous rice and black rice at a fixed rate, filling a fixed amount of the mixture automatically in a heat-resisting plastic container, sterilizing the mixture 4-10 times repeatedly for 4-8 seconds at a high temperature of 130-150° C. and high pressure, cooking the sterilized mixture in a measured amount of liquid for cooking, sealing and packaging the resultant cooked rice mixture aseptically so that nutritious cooked rice which is free from microorganism and capable of long term preservation (more than 6 months) can be obtained.

Abstract: This invention relates to a process for manufacturing nutritionally balanced food compositions suitable for retort sterilization which have a low pH, extended shelf life, high antimicrobial activity, and which include protein in a stable emulsion. The primary protein source for the food composition is caseinates or milk protein concentrates and isolates comprised mostly of casein. Alternately, milk protein concentrates, milk protein isolates, milk protein hydrolystates, soy protein isolates or soy protein concentrates may also be used. The process includes two homogenization steps.

Abstract: A method of surface pasteurizing precooked food products which are contained in packages. The method preferably comprises the steps of continuously heating the packages of the precooked food product such that the outer surfaces of the products contained within the packages are taken to an effective pasteurization temperature and then continuously cooling the packages of product. The heating and cooling steps are preferably conducted in a manner such that no more than a 10° temperature increase and preferably substantially no temperature increase occurs in the internal core of the product as a result of the heating step.

Abstract: The invention is relating to device for the controlled heating and cooling and conservation of eggs (18) that is provided with an oven space (13) with a carrier plate (7) with holders for the positioning of the eggs (18) substantially upright and a spray device (12) for the cooling of same with a coolant, and which is further provided with a heating element (11) for the generation of steam, whereby a fan (14) is provided that allow said steam to be subjected to a forced flow whereby this steam flows over the eggs (18) in order to heat the eggs, whereby said carrier plate (7) has openings (16) such that at least part of said steam is guided along the side of the eggs (18) to the underside of the carrier plate (7) so that the underside of the eggs (18) is heated.

Abstract: The present invention relates to a food composition prepared by a method of sterilizing. More specifically to a sterilizing process designed to be used in an aseptic process that comprises the steps of: providing a food composition; passing an electric current through said composition; maintaining a voltage range by adjusting the electric current; and wherein said composition comprises a composite material having a Volume from about 0.001 ml to about 16 ml.

Abstract: The present invention relates to a food composition prepared by a method of sterilizing. More specifically to a sterilizing process designed to be used in an aseptic process that comprises the steps of transferring said food composition into a heating unit; passing an electric current through said composition; maintaining a power to mass flow rate range through said heating unit from about 125 kJoules/kg to about 750 kJoules/kg; adjusting a flow rate to maintain said food composition temperature exiting the heating unit from about 75° C. to about 175° C.; and cooling said food composition to a final temperature from about 5° C. to 100° C.

Abstract: The present invention relates to a process of sterilizing food composition. More specifically to a sterilizing process designed to be used in an aseptic process that comprises the steps of: providing a food composition; passing an electric current through said composition; maintaining a voltage range by adjusting the electric current; and wherein said composition comprises a composite material having a Volume from about 0.001 ml to about 16 ml.

Abstract: Disclosed are sterilized, aseptically packaged, liquid nutritional formulas, and corresponding methods of making the formulas, wherein the formulas comprise Vitamin D and extensively hydrolyzed protein having a degree of hydrolysis of at least about 20%, and wherein the packaged formula is prepared by (a) sterilizing a liquid nutritional formula containing Vitamin D and extensively hydrolyzed protein having a degree of hydrolysis of at least about 20%; (b) sterilizing a container; and then (c) aseptically packaging the sterilized liquid nutritional formula in the sterilized container. The packaged formulas exhibit improved Vitamin D stability.

Abstract: A product carrier for use in pressure processing substances is substantially fluidically closed, and is insulated, to prevent heat transfer from the product being treated to the cooler wall of the pressure vessel. The insulating material has compression heating properties, such that as the product is pressurized, the temperature of the insulation increases as does the temperature of the product and pressure media, thereby helping to prevent heat transfer from the product to the surrounding media and pressure vessel wall.

Abstract: Presented herein are methods of treating egg products to increase shelf life, which include treating the egg products with high pressure. In addition, the egg products may be pasteurized before, during, or after the pressure-treatment. Optionally, the egg products may include one or more antimicrobial agents and/or acidifying agents. The method may be useful for producing a packaged egg product that has an extended shelf life as determined by bacteria population density in the product and/or organoleptic properties.

Abstract: The invention describes the cost effective process for the preparation of a mixture of salts having low sodium salt (health salt) contain and exclusively derived from vegetable sources which have desired sodium chloride: potassium chloride ratio and traces of micronutrients including iodine, said salt is white in color and free flowing in nature.

Abstract: An improved carbonated protein beverage/drink composition which provides a relatively high 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: A pasteurization arrangement employs regeneration to bring raw milk or other liquid food product up to a few degrees below a UHT pasteurizing temperature. The product is first heated up by regeneration to about 175° F., and held at this temperature for about sixty seconds to denaturize proteins so that they do not deposit on the heat exchange walls of following stages. Then the product proceeds through a product-product regenerative heat exchanger where it emerges at about 264° and proceeds to a water-product heater to heat the product to 280° F. The water flows in counter current to the product. The temperature differential at any reference point in the heater and the regenerative heat exchanger is below 20°, and the ratio of rate of water flow to product flow in the heater is below about 3:1.

Abstract: A natural re-hydrating and energizing beverage based on coconut water, fruit juices and incorporated nutritive components, to produce a natural isotonic beverage with a striking or gasified aspect in a mixture of coconut water, concentrated fruit juices (pineapple, passion fruit and lemon) and components that confer and/or incorporate energetic and vitamin characteristics as well being gasified by means of direct injection of CO2 into a basic syrup of the product itself that is already formulated, as well as the addition of mineral salts, vitamins and stimulant extracts.

Abstract: This invention relates to a method and a device for thermally treating flour, especially middlings, for hygienic purposes. The device includes modules which are a first, heatable batch mixer (4) with a pre-mounted depot (1). The batch mixer is connected to a drier/cooler (8) via a look-like flap system (3). A second batch mixer (12) includes a device (14) for adding additives and a discharge device is mounted behind an additional flap system (11) that is mounted behind the drier/cooler (8).

Abstract: This invention relates to a method and a device for thermally treating flour, especially middlings, for hygienic purposes. The device includes modules which are a first, heatable batch mixer (4) with a pre-mounted depot (1). The batch mixer is connected to a drier/cooler (8) via a lock-like flap system (3). A second batch mixer (12) includes a device (14) for adding additives and a discharge device is mounted behind an additional flap system (11) that is mounted behind the drier/cooler (8).

Abstract: Calcium-fortified acidic beverages that are stable against calcium precipitation when stored for prolonged period at room temperature and elevated temperatures.

Abstract: A method for surface treating animal tissue is provided by the invention. The method includes the steps of providing animal tissue having an average size of between about 0.5 inch and about 16 inches in length, introducing the animal tissue into a bath provided at a temperature of between about 80° C. and about 150° C. for between about 25 seconds and about 150 seconds, and recovering the animal tissue from the water bath. A pasteurization unit is provided for continuous processing of animal tissue.

Abstract: The invention is directed to a frozen concentrated liquid whole egg product and a process for making the frozen concentrated product. The product has from about 33 to about 49 weight solids, from about 51 to about 67 weight percent water and a viscosity at 40° F. of from about 1,000 to about 5,000 cps before or after thawing. The process includes heating liquid whole egg for a time and temperature which are effective for not coagulating the egg.

Abstract: The present invention includes a high lignan concentrate (3% to 5% or greater) flax seed product, and product by process, which can be produced by 1) supplying a uniformly colored quantity of flax seeds with less than 5 percent visually darker seeds; 2) milling the selected seeds of a visually uniform color; 3) sifting the milled selected seeds into a second portion and a third portion using a preferred screen size from US# 12 up to an including US #18; 4) selecting the coarser fraction of the sifted, milled flax meal and aspirating it into a fourth lighter density portion and a fifth coarser portion, wherein the fourth lighter portion contains the valuable high lignan concentrate. As an added advantage, the high lignan flax seed meal can include approximately 40–50% insoluble dietary fiber and 50–60% soluble dietary fiber.

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: An apparatus for and a method of producing particles of a foodstuff is provided. A liquid form of a sterilized or pasteurized foodstuff is deposited in the form of a film or a strip on a surface of a rotating cooling roller or cooling be1t. The foodstuff is then detached in an at least partly hardened form from the surface of the cooling roller or belt for comminution to the desired particle size. In order to maintain the production of sterilized or pasteurized foodstuff particles, charging and at least partly the hardening of the sterilized or pasteurized foodstuff occurs within an enclosed sterilizable or pasteurizable vessel, and the surface of and the gas surrounding the cooling roller or the cooling belt in the zone of the charging of the foodstuff is lower than 0 ° C.

Abstract: The present invention provides improvements in dairy products especially cultured dairy products such as stirred style yogurt. The improvement provides aerated or whipped yogurt products and methods of preparing such improved whipped yogurt products. The improvement resides in part in the post fermentation addition of a hydrated emulsifier blend to cultured yogurt.

Abstract: An inert gas-filled cooking process is disclosed which provides for quick sterilization of food in inert gas-filled packages in a manner that prevents deterioration of food quality as well as assures a long taste guaranteed period by raising the temperature of hot water to be applied onto the food packages in a sterilization tank so as to satisfy the retort sterilization requirements. The sterilization tank is pressurized at a predetermined value by control of an analog pressure regulating valve. The temperature of the hot water flowing from a heat exchanger into the sterilization tank is varied in a multi-staged fashion to follow a predetermined sterilization temperature-time curve by control of an analog steam regulating valve and a steam superheater. The hot water is applied onto the packaged food for sterilization.

Abstract: The present invention provides methods for preparing at least pasteurized hydrated emulsifier compositions. The methods for preparing an aseptic hydrated emulsifier comprise the steps of: A. Preparing a hydrated emulsifier blend of lactylated mono- and di-glycerides; B. Treating the hydrated blend to at least pasteurize the blend to form an at least pasteurized hydrated emulsifier blend; and, C. Cooling the at least pasteurized hydrated emulsified blend to refrigerator temperatures forming a cooled pasteurized hydrated emulsifier blend. The hydrated emulsifier described herein is also useful in the aeration of food products such as yogurt, other refrigerated milk products, ready-to-spread frostings, fermented and unfermented soy, rice and nut milk products, beverages, and whipped toppings.

Abstract: The present invention provides methods for preparing at least pasteurized hydrated emulsifier compositions. The methods for preparing an aseptic hydrated emulsifier comprise the steps of: A. Preparing a hydrated emulsifier blend of lactylated mono- and di-glycerides; B. Treating the hydrated blend to at least pasteurize the blend to form an at least pasteurized hydrated emulsifier blend; and, C. Cooling the at least pasteurized hydrated emulsified blend to refrigerator temperatures forming a cooled pasteurized hydrated emulsifier blend. In preferred embodiments, the present methods comprise substeps for preparing the hydrated emulsifier blend of lactylated mono- and di-glycerides, comprising: admixing a first wetting agent emulsifier comprising sodium stearyl lactate with hot water to form a clear mixture; admixing a second emulsifier comprising a blend of lactylated mono- and di-glycerides with the clear mixture; and, maintaining the lactic ester blend of mono- and di-glycerides at about 43° C. to 95° C.

Abstract: A continuous method for reducing one or more of microorganisms or enzymes in a liquid beer or wine product, the method comprising the steps of: a) forming a pressurized mixture by i) combining a pressurized flow of the liquid beer or wine product with a flow of pressurized liquefied carbon dioxide to create a pressurized mixture in a flow state, the carbon dioxide at a pressure sufficient to maintain it in a liquid state and at a temperature which does not freeze the liquid beer or wine product; or ii) forming a mixture of the liquid beer or wine product 15 with liquid or gaseous carbon dioxide, wherein the carbon dioxide if in the liquid state is at a pressure sufficient to maintain it in a liquid state and at a temperature which does not freeze the liquid beer or wine product, and then pressurizing the mixture; b) flowing the pressurized mixture through a reaction zone for a sufficient time to reduce at least one of the microorganisms and the enzymes in the liquid mixture; c) feeding the pressurized m

Abstract: A calcium and/or nutritional mineral fortified milk or milk powder product utilizes pyrophosphates or orthophosphates in combination with maintenance of pH within the range of 6.5 to 7.5 to render the milk heat stable. Additional calcium and/or nutritional mineral is added in soluble form either before or after the phosphate addition. The preferred orthophosphates are one or more of monosodium dihydrogen orthophosphate, disodium hydrogen orthophosphate, trisodium orthophosphate, monopotassium dihydrogen orthophosphate, dipotassium hydrogen orthophosphate and tri potassium orthophosphate. Addition of an alkaline agent to adjust the pH is not needed if an appropriate mix of orthophosphates is used. The milk products or milk products recombined from milk powders are heat stable and do not have the problems of translucency, gritty mouth feel or sedimentation which can be associated with other stabilized fortified milks.

Abstract: The present invention relates to producing a safer shell egg through thermal treatment. The present invention provides methods of producing a shell egg wherein the albumen and the yolk of the shell egg receives a thermal treatment sufficient to pasteurize the shell egg and thereby combat the risk of salmonella. The present invention provides methods of providing thermal treatments to the shell egg through introduction of the shell egg into an aqueous solution of a predetermined temperature and maintaining the shell egg in the solution for a predetermined time sufficient to cause the required reduction in salmonella. The predetermined times and temperatures may be characterized by use of the equivalent point method of thermal evaluation, by use of the F0 line for shell egg or by other methods of determining the reduction in salmonella.

Abstract: The present invention provides yellow tomato plants producing fruit suitable for processing.

Abstract: This invention relates to a process for manufacturing nutritionally balanced food compositions suitable for retort sterilization which have a low pH, extended shelf life, high antimicrobial activity, and which include protein in a stable emulsion. The primary protein source for the food composition is caseinates or milk protein concentrates and isolates comprised mostly of casein. The process includes two homogenization steps.

Abstract: The present invention makes it possible to kill both the cells and the microorganisms of edible and perishable plants and at the same time to cause the cellular resolution by autolytic enzymes, and to change undesirable characteristics for foods such as harshness, bitterness, astringency, grassiness and the like into desirable characteristics such as tastiness, sweetness, and flavors.

Abstract: Soymilk and tofu manufacturing method increases a ratio of fine soymilk particles to provide soymilk and tofu that have no grassy smell and are excellent in the taste and flavor, especially in the rich and milky taste. Raw material soybeans are dipped in softened water and ground while softened water is being added. Soy pulp thereof is separated to obtain soymilk. A high temperature, reduced pressure treatment is applied wherein the soymilk is first heated to 120 to 150° C. and then the pressure is reduced to ?0.05 to ?0.08 MPa. Thereafter, a high pressure treatment is applied wherein a double tube type heating device is employed, the soymilk flows within an inner tube and heating medium flows in a space between the inner tube and outer tube and the soymilk is treated under a pressure of 5 to 15 MPa and a temperature of 70 to 100° C. Or, a high pressure homogenizer is used and the soymilk is treated under a pressure of 20 to 150 MPa and a temperature of 70 to 80° C.

Abstract: A continuous method for reducing one or more of microorganisms or enzymes in a liquid beer or wine product, the method comprising the steps of:

Abstract: Aseptic flavored milk compositions and processes for manufacturing aseptic flavored milk compositions that utilize temperatures of from about 35 to 65° F. (2 to 18° C.). The process uses a unique blend of a stabilizing agent, a thickening agent, and an additive in combination with typical flavoring agents and one or more other optional ingredients, such as sweeteners, vitamins, and minerals, to form a stable aseptic flavored milk composition, particularly chocolate milk, suitable for consumption as a food.

Abstract: Food cooking oven, comprising a thermometric probe adapted to be introduced in the food to be cooked and to generate a signal that is representative of the detected temperature, in which said signal is sent to appropriate processing and display means capable of working out a final information (F) depending in a combined manner on both the detected temperatures and the cooking time. The oven is further provided with selection means adapted to send selective commands to said processing means. These processing means are furthermore adapted to automatically perform a comparison of said final information with said selective commands and issue respective signals, corresponding to the outcome of said comparison, towards appropriate indicator means. These signals are indicative of the period of time during which the food can be kept stored, ie. preserved after cooking, since they represent the bacterial count at the end of the cooking process.

Abstract: Vegetables, specifically potatoes, are sterilized using ultra-high-pressure processing. The freshly cooked flavor of the vegetables is retained by preprocessing the vegetables by partially cooking quickly and thereafter subjecting to ultra-high-pressure sterilization.

Abstract: A process for preparing a storage stable premixed batter, such as a batter for coating various foods, cakes, pancakes, waffles, etc. The batter, which may include flour, eggs, sugar, milk solids, leavening agent, etc., is premixed and rapidly processed at an high temperature such as between about 280° F. to 310° F. The mixture is then cooled to a predetermined temperature, then packaged for either refrigerated or ambient storage.

Abstract: A process for preventing food-borne illness by pasteurizing the surface of a food product. The inventive process preferably comprises the step of heating the product surface in a manner effective to bring the temperature of the surface to at least 160° F. without causing any substantial change in color and without substantially changing the internal core temperature of the product. The heating step is also preferably conducted in a manner effective for achieving at least a 3 log reduction in live bacteria on the product surface. The inventive process is particularly well suited for treating precooked meat, poultry, and fish products.

Abstract: The invention relates to a method for treating products, which may contain cellular material of eukaryotic and/or prokaryotic origin and in particular micro-organisms, by bringing the product in device comprising two electrodes connected to an electronic circuit such that in said device and in said product a pulsating electrical field is created, characterized by the rise time of each imposed voltage pulse which is less than the electronic relaxation time of the product. Preferably the rising edge of each cycle starts within the relaxation time of the product and even more preferably each electrical field pulse has a duration shorter than the relaxation time of the product.

Abstract: A method and apparatus for hygienically preparing dried peppers by continuously sterilizing and drying fresh peppers are provided. The method includes: screening fresh peppers, removing the stems of the peppers, and aging the peppers; washing the peppers to remove foreign materials and pesticide residue from the surfaces of the peppers; optionally sterilizing the surfaces of the washed peppers using a chemical sterilant solution; cutting and separating seeds from the washed or sterilized peppers; sterilizing the cut peppers using a chemical sterilant solution and/or high-temperature and high-pressure steam; drying the sterilized peppers by hot air or freeze-drying; and grinding the dried peppers into a product. The preparation method includes repeated sterilization and drying processes so that a sanitary problem common to dried peppers can be solved.

Abstract: The present invention provides a method of sterilizing a food packaging container or a food charging system, which comprises a chemical sterilizing treatment which involves contacting an aqueous sterilizing solution containing a hypochlorous acid-containing, chlorine-based sterilizing agent and a pH adjusting agent with the surface of a food packaging container or the surface of a line pipe, an instrument and a chamber in a food packaging system and a heat sterilizing treatment which involves increasing the temperature of the surface to be sterilized, the two sterilizing treatments being carried out simultaneously or in separate steps. The invention also provides a sterilizing device which has a predetermined sterilizing effect on a wide variety of microbial species, can be easily handled, does not corrode a treated surface over a prolonged period of time, is free of a pungent smell and does not require any special treatment for disposal of waste liquor.