The present invention provides a method and system apparatus for mass production of vegetable substitute milk by combining nutritional components and health functional components of cereals including quinoa, amaranth, or soybean in order to solve side effects occurring since a human beings consumes cow's milk used for the rapid growth of calves.

More specially, the present invention provides a method and system apparatus wherein, in order to solve the problem in which a chemical emulsifying agent has to be added for the emulsification between purified water and an oil component of a material, including quinoa, amaranth, or soybean when the material is prepared into a milk form of liquid, the material is diffused and then finely pulverized by a nano-pulverizing unit, thereby mass-producing pure vegetable milk substitute, which is as soft as milk, through the molecular binding between nanoparticles of the material and water molecules of the purified water without adding any chemical agent.

In addition, the present invention provides a technology of manufacturing a pure vegetable substitute milk, in which nutritional components and functional components of cereals including quinoa, amaranth, or soybeans, are combined to design and mass-produce pure vegetable substitute milk, which contains nutritional components and functional components and is most ideal for human health through molecular binding between nanoparticles of each material and water molecules of purified water, thereby solving the side effects due to existing cow's milk and contributing to the promotion of human health.

Provided are methods for processing milk using one or more procedures that include at least one high pressure treatment, such as High Pressure Jet Processing at a hydrostatic pressure of at least 400 MPa. Food additives and food products that contain processed milk components are also provided, and may be dairy or non-dairy products.

A high temperature food heating device includes a high temperature heating tank composed of three tanks, which are a main tank, a front reserve tank and a reserve tank, each of the front and rear reserve tanks has a first storage part having an opening at the upper part and a second storage part communicating with the first storage part at the lower part of the first storage part and having an opening at the upper part. In the high temperature food heating device, a communication chamber for communicating between a water surface of each of the second storage parts of the front reserve tank and the rear reserve tank and a water surface of the main tank and storing a liquid or a gas inside is provided, and a high pressure gas or a pressurized liquid is supplied from a high pressure fluid supply section into the communication chamber.

There is provided a creamer composition, said composition comprising casein or a salt thereof and an oil, wherein the weight ratio of casein or salt thereof to oil is about 0.005:1 to about 0.035:1, preferably about 0.010:1 to about 0.030:1; preferably about 0.012:1 to about 0.028:1, more preferably about 0.015:1 to about 0.025:1. Also provided are uses of said creamer composition together with a process of preparing a creamer composition.

Functionality is disclosed herein for a pascalization process for food and beverage products, and possibly other materials. The process includes inputting an unprocessed product, pressurizing the unprocessed product to a first pressure to create a pressurized product, holding the pressurized product at the first pressure for a predetermined hold time and depressurizing the pressurized product to a second pressure to create a processed product. The second pressure is less than the first pressure. The process also includes outputting the processed product.

A process for packaging pressurized beverages. The process includes mixing liquid, a solute that depresses the freezing point of the liquid, and gas. Next, the liquid-gas mixture is allowed to rest. Then, retail containers are filled with the mixture. During the mixing and filling steps of the process, the liquid-gas mixture is subjected to pressures that are higher than atmospheric pressure. Unfortunately, such pressure cannot be maintained when the container is transferred from the filling station to the sealing station causing dissolved gas to leave the liquid and foam to overflow the container during the transfer. To prevent such an overflow, prior to the transfer, the dissolved gas is put to sleep by reducing the temperature of the liquid to below 0 C. (32 F.) and optionally allowing the liquid-gas mixture to rest. The liquid beverage may include milk, coffee, tea, fruit juice, chocolate or mixtures thereof, and may include a gum.

The invention relates to a high hydrostatic pressure process for reducing the level of micro-organisms in commercial dairy products.

The invention herein relates to a very effective compound and method of use for a seamless lamination between cooled surfaces of multiple layers of pasta filata cheese wherein the end result between said laminated cooled surfaces is a continuous mass of cheese with a consistent and non-perceptible change in texture between the cheese ribbons at the location of lamination. The results from this process are a visibly consistent protein structure and cheese mass texture throughout and between the cheese ribbons and the location of lamination.

A method for producing liquid fermented milk according to the present invention includes: preparing a fermented milk base that contains milk protein containing whey protein; adding a lactic acid bacteria starter to the fermented milk base and then inducing fermentation to produce fermented milk curds; breaking the fermented milk curds to produce fermented milk having an average particle diameter of 1 ?m or more and 20 ?m or less; and holding the fermented milk in a container to thicken the fermented milk, thereby producing liquid fermented milk, the liquid fermented milk containing the milk protein in an amount of 2.5% or more, the milk protein containing the whey protein in an amount of 25% or more, the liquid fermented milk having a viscosity at 10? C. of 100 mPa.Math.s or more and 700 mPa.Math.s or less.

The present invention relates to a method for preparing a whole soybean milk with superior storage stability which shows almost no change in viscosity when stored for a long time, and a whole soybean milk prepared thereby. As a method of the present invention provides a whole soybean milk having small particle sizes based on a procedure simpler than pre-existing methods, time for preparing a whole soybean milk can be shortened. Further, as the whole soybean milk obtained by this method shows almost no change in viscosity when stored for a long time, its shelf life can be extended dramatically as compared to pre-existing whole soybean milk containing both soybean milk residue and soybean liquid, which shows viscosity increase over time.