A method for treating food where inside a packaging, made of a material configured for containing a gas-mixture, a food product and a gas mixture including at least carbon dioxide are inserted. Then, on the sealed packaging a uniform pressure, between 4 MPa and 20 MPa, is applied to compress the food. During application of the pressure, the packaging is maintained at a temperature between 25 C. and 50 C.

A peeling method includes a first decompression step, a pressure-heating step, and a second decompression step. In the first decompression step, an object with a skin to be peeled is placed in a pressure chamber being sealed, and an inside of the pressure chamber is decompressed to a predetermined first negative pressure state. In the pressure-heating step, the inside of the pressure chamber is pressure-heated to a predetermined pressure-heating state after the first decompression step. In the second decompression step, the inside of the pressure chamber is decompressed to a predetermined second negative pressure state after the pressure-heating step.

A process and system is provided for the manufacture of vegetable dough using only water as an ingredient of the dough, and for a time interval ranging between 5 minutes and up to 10 minutes, wherein the vegetable is selected from vegetables and grains.

A system and method for anti-nutritional removal includes generating a feed stock from a plant-based protein source, the plant-based protein source having anti-nutritionals disposed therein. The system and method includes generating an ethanol slurry by combining the feed stock with an ethanol wash containing a first volume of ethanol and processing the ethanol slurry through an extractor to generate an ethanol matrix and a feed stock mass. The method and system further includes providing the feed stock mass to a desolventizer and generating a desolventized feed stock mass therefrom. Therein, the method and system includes drying the desolventized feed stock mass to generate a clean feed stock with at least a portion of the anti-nutritionals removed therefrom. In one embodiment, the feed stock may be fava beans with the removal of vicine and covicine as anti-nutritionals.

A process and system is provided for the manufacture of vegetable dough using only water as an ingredient of the dough, and for a time interval ranging between 5 minutes and up to 10 minutes, wherein the vegetable is selected from vegetables and grains.

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.

An aseptic method of preparing high acid and low acid fruit and non-fruit beverages to improve flavor profiles and retain organoleptic properties of the fresh ingredients is provided, as well as the fruit and non-fruit beverages obtained through this process with the benefit of extended shelf-life.

The present disclosure is directed to mushroom compounds infused food and beverage consumables and non-consumables, along with methods of producing the mushroom compounds infused consumables and non-consumables. The consumables are infused in an overall two-step process, in which mushroom compounds from a mushroom species are first infused into a food grade oil, which in turn is used to infuse food and beverage consumables. Mushroom compounds infused oil may also be used in formulations of non-consumables.

Pulses are used to produce low-fat, low-calorie, high viscosity food products having superior texture, preferably without need for added emulsifiers and stabilizers. Generally, the food products are made by hydrating pulses (seeds), milling or pulverizing the pulses before, during or after hydration, and then homogenizing the hydrated pulses with additional liquid at temperatures between 0 and 121 C. and pressures between 6.9 and 690 MPa. Additional liquid is advantageously added before or during homogenization to achieve a liquid:solid ratio of between 2:1 and 15:1, depending on the desired end products. The emulsions produced by these conditions preferably have low lipid content and high viscosity, because of the small hydrodynamic particle size (5-200 m). Flavorings can be added to the emulsions to make commercial products that can be packaged as mayonnaise, salad dressings, food spreads and dips, etc.

The present invention discloses a process for the treatment of spent media from vegetable pickle, comprising the steps of a) adding activated carbon to the spent media and heating the media to a temperature of at least 40? C., b) circulating said heated media from step a) through a charge modified depth filter sheet, c) passing the filtrate from step b) through a membrane filter, d) circulating the filtrate from step c) through an ultra violet filter, e) adding sulphites to the filtrate of step d), and f) adding acetic acid or natural alcohol vinegar to the filtrate of step e) to produce the treated spent media. The treated spent media obtained from said process possess enhanced shelf life of upto one year, possess desirable organoleptic, physical, chemical and biological properties as that of fresh media and is suitable for vegetable pickling.