A roasting and glazing apparatus includes a roaster, an agitator mounted within the roaster bowl for mixing a mixture of nuts and sugar during a roasting or glazing operation, a heater controlled to heat the roaster bowl during the roasting or glazing operation, and a cover removably mounted to the roaster bowl. The cover includes a reservoir for receiving water from a user and restricting water flow from the reservoir into the mixture of nuts and sugar in the roaster bowl. The cover and the roaster bowl together define a vent on a side of the cover opposite the reservoir. The vent is configured to direct steam out of the roaster bowl in a direction away from the reservoir.

The present disclosure discloses an appliance, suitable for home use, for grinding oil-containing hard produce, in particular oil-containing seeds, to therefore extract an oily substance product. For example, the appliance may grind sesame to obtain Tahini, or peanuts/almonds to obtain butter therefrom. The present disclosure further discloses a capsule to be received in a grinding appliance such as disclosed herein. The appliance incudes two grinding members, configured to grind the hard produce. Each grinding member has a grooved face that is patterned to be configured for grinding. The hard produce is grinded in the interface defined between the two grooved faces, defining a grinding zone. The grinding members typically have a shape of a circle and are aligned one with the other along a common axis. At least one of the grinding members is configured to rotate about the axis to perform the motion carrying out the grinding in the interface between the members. The hard produce is introduced into the grinding zone via one or more openings in at least one of the grinding members. The openings lead directly into the grinding zone, namely the hard produce that is fed through the openings reaches to a part of one of the grooved faces to initiate the grinding process. The grinding zone is constituted by two grinding portions, an inner grinding portion and a peripheral grinding portion, defining inner grinding zone and peripheral grinding zone, respectively. A peripheral collection zone is disposed peripheral to the peripheral grinding zone and is configured to collect the grinded oily substance product that radially flows from the peripheral grinding portions. The oily substance in the collection zone flows towards a substance collector, through which the oily substance flows for being collected.

According to one embodiment, a protein product may include a mixture of water and particulate matter comprising protein. The mixture may include medium chain aldehydes and pyrazines. The ratio of a total concentration of medium chain aldehydes in the mixture to a total concentration of pyrazines in the mixture, as determined by gas chromatography-mass spectrometry, may be greater than or equal to 0.5 and less than or equal to 45. The mixture may also include from about 0.5 wt. % to about 8.0 wt. % total protein by weight of the mixture. In addition, the mixture may include from about 40 wt. % to about 98 wt. % water by weight of the mixture and less than or equal to about 4.0 wt. % oil and fat by weight of the mixture. The particulate matter may have an average particle size less than or equal to about 50 μm.

According to one embodiment, a protein product may include a mixture of water and particulate matter comprising protein. The mixture may include medium chain aldehydes and pyrazines. The ratio of a total concentration of medium chain aldehydes in the mixture to a total concentration of pyrazines in the mixture, as determined by gas chromatography-mass spectrometry, may be greater than or equal to 0.5 and less than or equal to 45. The mixture may also include from about 0.5 wt. % to about 8.0 wt. % total protein by weight of the mixture. In addition, the mixture may include from about 40 wt. % to about 98 wt. % water by weight of the mixture and less than or equal to about 4.0 wt. % oil and fat by weight of the mixture. The particulate matter may have an average particle size less than or equal to about 50 μm.

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 μm or smaller and preferably 20 μm or smaller and a 50% cumulative diameter of 70 μm 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.

A method for treating Moringa seeds is disclosed. A starting material comprising ground Moringa seeds, preferably seeds that have undergone a process to remove their oil, is contacted with water. The water is drained, and the Moringa seeds are then contacted with water a second time. The product may then be dried or passed to an extruder. The process almost completely removes the unpleasant bitter taste associated with Moringa seeds, but retains most of the protein content of the starting material. In contrast to methods known in the art, the method does not require adjustment of the pH or the use of any organic solvent. A composition comprising ground Moringa seeds that comprises at least 30% protein and has a glucosinolate concentration <10% of that of naturally-occurring Moringa seeds, while lacking the bitter taste associated with raw Moringa seeds, is also disclosed.

A method for treating Moringa seeds is disclosed. A starting material comprising ground Moringa seeds, preferably seeds that have undergone a process to remove their oil, is contacted with water. The water is drained, and the Moringa seeds are then contacted with water a second time. The product may then be dried or passed to an extruder. The process almost completely removes the unpleasant bitter taste associated with Moringa seeds, but retains most of the protein content of the starting material. In contrast to methods known in the art, the method does not require adjustment of the pH or the use of any organic solvent. A composition comprising ground Moringa seeds that comprises at least 30% protein and has a glucosinolate concentration <10% of that of naturally-occurring Moringa seeds, while lacking the bitter taste associated with raw Moringa seeds, is also disclosed.

A ready-to-use emulsified food formulation containing a vegetable in a finely divided form, vegetable oil, water, and an oleaginous seed in a finely divided form and, present in an amount of between 0.1% and 15% by weight, is disclosed. The emulsified food formulation is free of thickeners, emulsifiers and stabilizers and is obtained by homogenization carried out at a pressure greater than or equal to 10000 kPa. The emulsified food formulation is characterized by having a modal diameter of the particles contained therein of greater than or equal to 300 μm and by containing a vegetable fiber in a finely divided form having a fiber content of greater than (70)% w/w and a water binding capacity of greater than 5 g water/g dry matter.

Nano-structures of Aluminum Nitride and a method of producing nano-structures of Aluminum Nitride from nut shells comprising milling agricultural nuts into a fine nut powder, milling nanocrystalline Al.sub.2O.sub.3 into a powder, mixing, pressing the fine nut powder and the powder of nanocrystalline Al.sub.2O.sub.3, heating the pellet, maintaining the temperature of the pellet at about 1400° C., cooling the pellet, eliminating the residual carbon, and forming nano-structures of AlN. An Aluminum Nitride (AlN) product made from the steps of preparing powders of agricultural nuts using ball milling, preparing powders of nanocrystalline Al.sub.2O.sub.3, mixing the powders of agricultural nuts and the powders of nanocrystalline Al.sub.2O.sub.3 forming a homogenous sample powder of agricultural nuts and Al.sub.2O.sub.3, pressurizing, pyrolyzing the disk, and reacting the disk and the nitrogen atmosphere and forming AlN.

Nano-structures of Aluminum Nitride and a method of producing nano-structures of Aluminum Nitride from nut shells comprising milling agricultural nuts into a fine nut powder, milling nanocrystalline Al.sub.2O.sub.3 into a powder, mixing, pressing the fine nut powder and the powder of nanocrystalline Al.sub.2O.sub.3, heating the pellet, maintaining the temperature of the pellet at about 1400° C., cooling the pellet, eliminating the residual carbon, and forming nano-structures of AlN. An Aluminum Nitride (AlN) product made from the steps of preparing powders of agricultural nuts using ball milling, preparing powders of nanocrystalline Al.sub.2O.sub.3, mixing the powders of agricultural nuts and the powders of nanocrystalline Al.sub.2O.sub.3 forming a homogenous sample powder of agricultural nuts and Al.sub.2O.sub.3, pressurizing, pyrolyzing the disk, and reacting the disk and the nitrogen atmosphere and forming AlN.