Refined poultry fat comprising less than about 300 ppm of minerals and metals, wherein the refined poultry fat is resistant to bacterial growth when challenged with a bacterial species. The refined poultry fat is prepared from rendered poultry fat by a process comprising introducing moisture into the rendered poultry fat product to form a hydrated poultry fat product; (b) agitating and heating the hydrated poultry fat product such that droplets of water are dispersed throughout and coalesce with water-soluble impurities and/or particulate impurities in the hydrated poultry fat product to form a plurality of water-laden particles; and (c) removing the plurality of water-laden particles. The refined poultry fat can be used as an ingredient in the animal food industry, or can be used in the renewable energy industry.

The present disclosure relates to a system and to a method for calibrating Brix in a liquid, sap, syrup or taffy. The system comprises: a tank for receiving a volume of the liquid; a temperature reading apparatus for measuring a temperature of the liquid; a weighing apparatus for measuring a weight of the volume of liquid received in the tank; a volume measurement system for measuring the volume of the liquid received in the tank; an evaporator comprising a plurality of water injectors for spraying water, and a computer operatively connected to the apparatuses and using the data received from the same to calibrate the Brix in the liquid. The method comprises providing the Brix calibrating system; measuring the Brix, temperature, weight, volume, and determining the Brix measurement based on the data received and using the computer to adjust the Brix by actioning the evaporator or the water injectors.

A method for crystallizing aqueous carbohydrate-containing substances, comprising: purifying the aqueous substance containing carbohydrates; mixing said aqueous substance with a water-absorbing medium; distributing the above mixture in a layer on a high temperature resistant container; heating the mixture layer of the previous step in a microwave apparatus; cooling the mixture layer; re-heating and cooling the mixture layer until it reaches a humidity of 2 to 4%; spraying the crystallized mixture-layer, removing the water-absorbing medium from the crystals obtained; and recovering said crystals. A crystallized or granular product obtained by such a crystallization method.

A food processing apparatus and a method for reducing sugar content of a food product is disclosed. The food processing apparatus includes a food processing compartment including a blade arrangement and a fluid release valve, a base including a motor arranged to drive the blade arrangement, a heating arrangement for heating a food product with steam, and a controller. The heating arrangement includes a water tank and a heating element thermally coupled to the water tank. The controller controls the heating element to heat the food product in the food processing compartment with steam for a defined period of time, and controls the motor to blend the food product upon termination of the heating of the food product for the defined period of time and upon releasing steam condensate generated during the heating of the food product from the food processing compartment through the fluid release valve.

The preparation of a tofu-like product from canola meal is taught, comprising placing ground canola meal in an aqueous solution to form an aqueous ground canola meal, separating insoluble materials from liquids of the aqueous ground canola meal to isolate a canola milk, heating the canola milk to induce protein unfolding, cooling the canola milk to allow coagulation, adding a coagulant to the canola milk to induce coagulation and removing liquid from the curd to produce a soft solid product.

The objective of the present invention is to provide a functional composition containing mannose and/or mannooligosaccharide and having the reduced sulfur dioxide content. The objective can be achieved to decompose konjac flour derived from konjac potatoes, which is a raw material to obtain a composition containing mannose and/or mannooligosaccharide followed by subjecting the composition to heat treatment at a temperature of 105 C. or higher to reduce the sulfur dioxide content in the functional composition. The functional composition with sulfur dioxide (sulfurous acid) reduced can be distributed as foods and beverages without any legal or regulatory problem.

A commercial system and method for producing an edible beef hide product wherein raw beef hides are prepared for cooking and then heated to cook and soften the hides, with the cooked beef hides then being washed with scrubbing and/or agitation and cooled, all in a manner meeting food safety requirements, to provide not only the level of safety, but the flavor, color, texture, and other qualities, which the consumers of these products desire.

Disclosed are a pearl-milk-tea flavor daifuku structure and a manufacturing method thereof. The daifuku includes, in order from the center outward, a first inner layer of pearl filling, a second inner layer of milk tea flavor filling, and a surface layer covering and enclosing the second inner layer and in a soft and dense form. The surface layer is present in an amount of 50% and is a mochi skin formed by subjecting maltose, granulated sugar, and acetylated distarch phosphate to stirring and steaming. The first inner layer is present in an amount of 16.7% and is formed by subjecting granulated sugar, hydroxypropyl distarch phosphate, and brown sugar to stirring and steaming. The second inner layer is present in an amount of 33.3% and is formed by subjecting sword jack bean, granulated sugar, and soybean oil to stirring and steaming.