To provide a powdered processed sesame product with a reduced fat and oil content and excellent handleability, while the flavor of paste sesame is retained, and a method for producing the same. A processed sesame product according to the present invention is a powdered processed sesame product containing a ground product of sesame, and the ground product of sesame has an oil content of smaller than 30% by mass relative to the total mass of the ground product and has a 10% cumulative diameter of 30 m or smaller and preferably 20 m or smaller and a 50% cumulative diameter of 70 m or larger, and the processed sesame product has a good balance of the paste sesame feel, the strength of flavor, and the strength of taste.

The present invention relates to the field of food processing and provides a method for preparing olive leaf powder, including the following steps: pulverizing olive leaves under conditions protected from light to obtain crushed olive leaves; immersing the crushed olive leaves in water, and homogenizing, to obtain an olive-leaf homogenate; pre-freezing the olive-leaf homogenate at a temperature below 16 C. for more than 25 min, and then vacuum freeze-drying to obtain the olive leaf powder; where the vacuum freeze-drying is performed according to the following: the olive-leaf homogenate is heated at a constant rate from the pre-freezing temperature to a drying temperature, and is dried at this temperature for more than 20 min to obtain the olive leaf powder; and the drying temperature is 15-35 C. In the present invention, the olive leaves are subjected to pulverization and homogenization before the freeze drying, such that by changing the sequence of pulverization and freeze-drying, the freeze-drying efficiency is effectively improved and the energy consumption during freeze-drying is reduced, thereby reducing the freeze-drying cost; and the present invention effectively preserves active substances of the olive-leaf powder, such as the total flavonoids and oleuropein, and improves the reconstitution property of the product, thereby effectively achieving a balance between the quality of the olive-leaf powder and the processing cost.

The present invention provides a food product comprising at least 1.5%, 5%, 10%, 20%, 30%, or more, by weight total ingredients of a low bitter chicory plant material or flour. The present invention also provides a method for obtaining a chicory product with reduced bitterness, comprising blanching chicory roots or root chips, drying the blanched chicory root chips, and optionally grinding the dried chicory root chips and incorporating it into flour, dough, or other food products. Also provided is a method for obtaining a chicory taproot with reduced bitterness, comprising cultivating a chicory plant at a soil nitrogen level of 150 lbs per acre or less in the upper 3 feet of the soil.

The purpose of the present invention is to provide a food processing system that allows processed food that is sterilized and has a good texture to be identically provided on a large production scale. The food processing system is provided with: a heating unit equipped with a heating mechanism for indirectly heating food; a cooling unit equipped with a cooling mechanism for cooling the food heated by the heating unit; and a transfer unit for transferring the food through the heating unit and the cooling unit. The integrated food processing system according to the present invention allows a large amount of sterilized food having a good texture, good taste and long shelf life to be provided.

The purpose of the present invention is to provide a food processing system that allows processed food that is sterilized and has a good texture to be identically provided on a large production scale. The food processing system is provided with: a heating unit equipped with a heating mechanism for indirectly heating food; a cooling unit equipped with a cooling mechanism for cooling the food heated by the heating unit; and a transfer unit for transferring the food through the heating unit and the cooling unit. The integrated food processing system according to the present invention allows a large amount of sterilized food having a good texture, good taste and long shelf life to be provided.

A process for making a vegetable composition with an improved flavour and improved colour is disclosed. The process comprises providing vegetable material having a size of 10 to 50 mm, adding up to 5 wt % of water based on the weight of vegetable material, and performing a maturation step: (a) heating the vegetable material to a temperature of 35 C. to 55 C. and (b) maintaining the vegetable material at a temperature between 35 C. to 55 C. during 45 to 480 minutes. The vegetable composition obtainable by the process and a process of making a food product which comprise a step of incorporating such vegetable composition are also disclosed.

Methods for producing an activated pectin-containing biomass composition are provided. These methods include A) mixing a starting pectin-containing biomass material comprising an insoluble fiber component and an insoluble protopectin component with an aqueous solution of an alcohol to form a mixture; B) activating the starting pectin-containing biomass material to form an activated pectin-containing biomass material comprising the insoluble fiber component and a soluble pectin component by subjecting the starting pectin-containing biomass material to (i) an activating solution formed by adding hydrochloric acid and/or sulfuric acid to the mixture to adjust the pH of the mixture within the range from at or about 0.5 to at or about 2.5 and (ii) heat to a temperature greater than at or about 40 degrees Celsius; C) applying mechanical energy either (i) to the mixture of step A), (ii) during the activating of step B), or (iii) to the mixture of step A) and during the activating of step B); and (D) separating the activated pectin-containing biomass material from the mixture. Alcohol is generally present in the mixture at an amount of greater than about 35 weight percent based on the total weight of the mixture. Activated pectin-containing biomass compositions are also provided.

A way of dealing with challenges to the pepper processing industry and pepper growers is to mechanize pepper processing, including the de-stemming of whole peppers. The present example provides a method for mechanically de-stemming whole peppers. The method provides for the recognition of a pepper's shoulder and or interior regions and stem in order to generate a control signal to initiate a process to de-stem the pepper. In particular, several implementations of the method are provided that may include a mechanical system, a laser system, a machine vision system, a combination of a machine vision system and the laser system, and other equivalent implementations. Additionally disclosed, are methods of processing whole peppers utilizing automated de-stemming.

The present invention relates to a food for enhancing mucosal immunity comprising black vinegar garlic as an active ingredient.

The object is to provide a method of manufacturing a fraction containing nobiletin and tangeretin at high concentrations, which is excellent in terms of safety, economic efficiency, and the potential for industrialization. The method includes (1-1) a step of treating citrus fruit with hot water to obtain a hot water-treated product; (1-2) a step of drying the hot water-treated product to obtain a dried product; (1-3) a step of treating the dried product with a solvent capable of dissolving nobiletin and tangeretin to obtain a nobiletin and tangeretin solution; (3) a step of concentrating and/or drying the nobiletin and tangeretin solution to obtain a nobiletin and tangeretin concentrate; and (4) a step of treating the nobiletin and tangeretin concentrate with a dilute alkali to obtain a composition containing nobiletin and tangeretin as an insoluble component, and by a composition containing nobiletin and tangeretin at high concentrations manufactured by the method.