The present invention involves a new method to produce pure coconut powder. Under ultra-high-pressure condition, the fiber of coconut meat shortens and puffs, consequently, its specific surface area increases. This enhances its ability to absorb fat, which enables the natural fiber in coconut meat to act as the excipient (carrier) of spray drying or lyophilization (whereas in traditional coconut milk powder formulations, art starch hydrolysates are added to act as the excipient). Further the natural fiber replaces emulsifiers and anti-caking agents used in the traditional formula. This produces a pure coconut powder that has no foreign additives, but at the same time has a good instant solubility and reconstitution stability, as well as possesses rich dietary fiber. This invention produces no by-product (desiccated coconut), realizing the zero-residue processing of coconut meat.

The present invention involves a new method to produce pure coconut powder. Under ultra-high-pressure condition, the fiber of coconut meat shortens and puffs, consequently, its specific surface area increases. This enhances its ability to absorb fat, which enables the natural fiber in coconut meat to act as the excipient (carrier) of spray drying or lyophilization (whereas in traditional coconut milk powder formulations, art starch hydrolysates are added to act as the excipient). Further the natural fiber replaces emulsifiers and anti-caking agents used in the traditional formula. This produces a pure coconut powder that has no foreign additives, but at the same time has a good instant solubility and reconstitution stability, as well as possesses rich dietary fiber. This invention produces no by-product (desiccated coconut), realizing the zero-residue processing of coconut meat.

A novel method for producing a powder of a dried fruit is proposed. A method for producing a dried fruit powder includes: a water absorption step of causing a dried fruit to absorb water; a pulverization step of pulverizing the dried fruit after the water absorption step to form a paste in which the dried fruit after the water absorption step is pulverized so as to have a predetermined size; and a step of drying and powderizing the paste after the pulverization step.

A novel method for producing a powder of a dried fruit is proposed. A method for producing a dried fruit powder includes: a water absorption step of causing a dried fruit to absorb water; a pulverization step of pulverizing the dried fruit after the water absorption step to form a paste in which the dried fruit after the water absorption step is pulverized so as to have a predetermined size; and a step of drying and powderizing the paste after the pulverization step.

A method for drying a food product that results in a highly homogenous, low-moisture content powder having significantly reduced particle size without materially altering the flavor profile and/or the nutritional profile of the food product, including the steps of: (1) providing a food product, wherein the food product comprises a fermentation liquid; (2) optionally filtering the food product; and (3) controllably spray drying the food product at high-temperature.

A method for drying a food product that results in a highly homogenous, low-moisture content powder having significantly reduced particle size without materially altering the flavor profile and/or the nutritional profile of the food product, including the steps of: (1) providing a food product, wherein the food product comprises a fermentation liquid; (2) optionally filtering the food product; and (3) controllably spray drying the food product at high-temperature.

A high efficiency fermentation process/method for converting nitrate to nitrite in food products, comprising the steps of: (a) providing a food product, wherein the food product comprises a fermentable liquid medium obtained and/or derived from an edible nitrate containing plant; and (b) controllably fermenting the food product such that nitrate to nitrite conversion results in nitrite concentration levels greater than approximately 3% by weight.

A high efficiency fermentation process/method for converting nitrate to nitrite in food products, comprising the steps of: (a) providing a food product, wherein the food product comprises a fermentable liquid medium obtained and/or derived from an edible nitrate containing plant; and (b) controllably fermenting the food product such that nitrate to nitrite conversion results in nitrite concentration levels greater than approximately 3% by weight.

A novel method for producing a powder of a dried fruit is proposed. A method for producing a dried fruit powder includes: a water absorption step of causing a dried fruit to absorb water; a pulverization step of pulverizing the dried fruit after the water absorption step to form a paste in which the dried fruit after the water absorption step is pulverized so as to have a predetermined size; and a step of drying and powderizing the paste after the pulverization step.

A novel method for producing a powder of a dried fruit is proposed. A method for producing a dried fruit powder includes: a water absorption step of causing a dried fruit to absorb water; a pulverization step of pulverizing the dried fruit after the water absorption step to form a paste in which the dried fruit after the water absorption step is pulverized so as to have a predetermined size; and a step of drying and powderizing the paste after the pulverization step.