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.

An apparatus applies a food coating to a food product. The apparatus includes a hopper for storing the food coating and a food coating applicator for applying the food coating from the hopper onto the food product. The apparatus also includes a basin for catching unused food coating and a return conveyor for moving unused food coating from the basin to the breading hopper.

A method for controlling microbiological contamination in a heat exchanger while using the heat exchanger to process a food product. The method includes: while processing the food product in the heat exchanger, adding a microbiological control agent to the food product at a first location; and neutralizing at least partially the microbiological control agent by adding a neutralizing agent to the food product at a second location, the second location being downstream from the first location, at least part of the heat exchanger being between the first and second locations, the neutralizing agent being operative for reducing a chemical reactivity of the microbiological control agent in the food product. The microbiological control agent controls the microbiological contamination in the heat exchanger while the food product is processed. In some embodiments, the food product is a milk product.

A method for controlling microbiological contamination in a heat exchanger while using the heat exchanger to process a food product. The method includes: while processing the food product in the heat exchanger, adding a microbiological control agent to the food product at a first location; and neutralizing at least partially the microbiological control agent by adding a neutralizing agent to the food product at a second location, the second location being downstream from the first location, at least part of the heat exchanger being between the first and second locations, the neutralizing agent being operative for reducing a chemical reactivity of the microbiological control agent in the food product. The microbiological control agent controls the microbiological contamination in the heat exchanger while the food product is processed. In some embodiments, the food product is a milk product.

Provided is a method for producing roasted nori, comprising a heating treatment step in which immobilized sheet-like nori is treated with superheated steam for at least one second. The present invention also relates to a heating treatment machine for heat-treating sheet-like nori, which includes: a nori placement section that has an upper surface on which nori is placed, and a lower surface located at the side opposite to the upper surface; an uplift prevention section which has a lower surface disposed so as to face the upper surface of the nori placement section, and which is configured to be situated so as to leave a space of at most 50 mm between the upper surface of the nori placement section and the lower surface of the uplift prevention section; a superheated steam blast port for blasting superheated steam over the nori placed on the nori placement section; and a superheated steam generation device for generating superheated steam and supplying the superheated steam to the superheated steam blast port.

A method and apparatus for drying foodstuffs of plant or animal origin that includes introducing the foodstuffs to be dried into a drying chamber for drying and heating the foodstuffs to a temperature which causes an evaporation of water contained in the foodstuffs until the amount of water contained in the foodstuffs is reduced to a predetermined value indicating that the foodstuffs are dried. The heating of the foodstuffs is performed by generating an oscillating magnetic field such that prior to said heating, the pressure inside said drying chamber is reduced to a predetermined value below atmospheric pressure.

A method and apparatus for drying foodstuffs of plant or animal origin that includes introducing the foodstuffs to be dried into a drying chamber for drying and heating the foodstuffs to a temperature which causes an evaporation of water contained in the foodstuffs until the amount of water contained in the foodstuffs is reduced to a predetermined value indicating that the foodstuffs are dried. The heating of the foodstuffs is performed by generating an oscillating magnetic field such that prior to said heating, the pressure inside said drying chamber is reduced to a predetermined value below atmospheric pressure.

An apparatus for pasteurizing and cooling food products comprises a pasteurizing tunnel, a first air processing unit associated with the pasteurizing tunnel, and a transfer unit for transferring the food products from the pasteurizing tunnel to a cooling tunnel comprising a second air processing unit, the pasteurizing tunnel comprising two thermally independent in-line sections consisting of a steam pasteurizing section and a pre-packaging section.

A system includes a vacuum chamber, a vacuum source, and a mixture flow path adapted to be connected to receive the output of a direct steam injector. The vacuum source is operatively connected to a vacuum port of the vacuum chamber, while a product outlet port from the vacuum chamber is adapted to be connected to an arrangement for removing treated product from the vacuum chamber. The mixture flow path includes a flow path segment outside of the vacuum chamber volume and a flow path segment within the vacuum chamber volume. At least some of a surface defining the flow path segment within the vacuum chamber is in substantial thermal communication with one or more cooling structures.

A system includes a vacuum chamber, a vacuum source, and a mixture flow path adapted to be connected to receive the output of a direct steam injector. The vacuum source is operatively connected to a vacuum port of the vacuum chamber, while a product outlet port from the vacuum chamber is adapted to be connected to an arrangement for removing treated product from the vacuum chamber. The mixture flow path includes a flow path segment outside of the vacuum chamber volume and a flow path segment within the vacuum chamber volume. At least some of a surface defining the flow path segment within the vacuum chamber is in substantial thermal communication with one or more cooling structures.