The present invention relates to creams and methods of producing creams comprising protein aggregates which contribute to the improvement of creaminess, mouthfeel and texture. The creams comprise caseins and whey proteins in the ratio of 90:10 to 60:40, wherein the caseins/whey protein aggregates have a volume-based mean diameter d(4,3) of 5-30 micrometer as measured by laser diffraction. The process for preparing a cream comprising the steps of: a) providing a liquid cream at a temperature below 25 C., said cream comprising caseins and whey proteins in the ratio of 90:10 to 60:40; b) adjusting the pH of the cream provided in step a) in the range of 5.7 to 6.4; c) subjecting the cream obtained in step b) to a heat sterilization treatment at a temperature above 100 C.; d) cooling the cream obtained in step c) below 70 C. Food compositions are also claimed.

The invention relates to a method for stabilizing lemon juice, by means of which the lemon, after being disinfected, is cut up in order to extract the lemon juice, but not before the natural oils contained in the lemon rind are separated and the seeds thereof are also separated, the lemon juice subsequently being subjected to a predetermined time and temperature range, then cooled to predetermined temperatures in order to generate a thermal shock, followed by the addition thereto of stabilizers and antioxidants. Finally, the lemon juice is packaged.

A method for preparing food having at least a solid food component. The method comprises, during a high-temperature, short-time stage (HTST stage), cooking a surface of the solid food component at a temperature (HTST temperature) of greater than 140 C. The method further comprises placing the food into packaging to form a sterile food package containing the food. The method also comprises, during a low-temperature, long-time stage (LTLT stage), cooking the sterile food package at a temperature (LTLT temperature) of between 40 and 100 C.

A method for preparing food having at least a solid food component. The method comprises, during a high-temperature, short-time stage (HTST stage), cooking a surface of the solid food component at a temperature (HTST temperature) of greater than 140 C. The method further comprises placing the food into packaging to form a sterile food package containing the food. The method also comprises, during a low-temperature, long-time stage (LTLT stage), cooking the sterile food package at a temperature (LTLT temperature) of between 40 and 100 C.

Method to reduce contamination of dehydrated products, which includes: reception of the contaminated and partially or totally dehydrated product; analyze the contaminated and dehydrated product to determine the type and degree of contamination it has; through conventional analysis techniques that detect the presence of contaminating agents; place the contaminated and dehydrated product inside containers made of a material resistant to high temperatures and pressure, and configured in such a way as to allow the circulation of gaseous fluids so that said gaseous fluids make uniform contact with the product to be decontaminated; subject the contaminated and dehydrated product to at least one decontamination treatment, according to the results of the contamination analysis; and package the dehydrated and decontaminated product.

Method to reduce contamination of dehydrated products, which includes: reception of the contaminated and partially or totally dehydrated product; analyze the contaminated and dehydrated product to determine the type and degree of contamination it has; through conventional analysis techniques that detect the presence of contaminating agents; place the contaminated and dehydrated product inside containers made of a material resistant to high temperatures and pressure, and configured in such a way as to allow the circulation of gaseous fluids so that said gaseous fluids make uniform contact with the product to be decontaminated; subject the contaminated and dehydrated product to at least one decontamination treatment, according to the results of the contamination analysis; and package the dehydrated and decontaminated product.

The present application relates to a system for preparing an instant rice, an instant rice prepared by using the same, and methods of preparing the instant rice.

The present application relates to a system for preparing an instant rice, an instant rice prepared by using the same, and methods of preparing the instant rice.

The present application relates to a method for the preparation of an instant food and an instant food prepared according to same, wherein even when the instant food is prepared using raw ingredients and liquid sauces that are susceptible to microbial contamination or difficult to sterilize, the amount of microorganisms in the prepared instant food is lower than a threshold value, and thus a sufficient sterilization effect can be achieved, and the problem of reduced quality that may cause due to strict sterilization does not occur, and thus an instant food having excellent texture and taste can be provided.

The present application relates to a method for the preparation of an instant food and an instant food prepared according to same, wherein even when the instant food is prepared using raw ingredients and liquid sauces that are susceptible to microbial contamination or difficult to sterilize, the amount of microorganisms in the prepared instant food is lower than a threshold value, and thus a sufficient sterilization effect can be achieved, and the problem of reduced quality that may cause due to strict sterilization does not occur, and thus an instant food having excellent texture and taste can be provided.