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In the vacuum freeze-dry ( FD ) Process, foods are dried in the vacuum system while being maintained at a temperature below that of its crystallization point (sublimation drying).
FD was first utilized for manufacturing instant coffee in foreign countries and development of ingredients for instant noodles in Japan.FD is a drying technique utilized for various kinds of foods and for the field of medicine.
This method minimizes changes in color, taste, flavors and vitamins in the dried product and allows them to be stored with a low moisture content.
The dried product can be quickly restored to its original state simply by adding cold or hot water.
Miso soup and other soups made into cubes by our freeze drying method. These products are attracting attention as health foods.
Caramel, sometimes called burnt sugar, is a substance produced by heating sugars such as granulated sugar or glucose. It has long been a favorite in home cooking and candy making in countries abroad.
However, Caramels, which can be made at home can not be applied to a varaiety of applications in the food processing industry.
Sakura Caramel offers the diversity for a wide range of applications.
It is made from high-quality materials along with modern, sanitary equipment under strict quality control.
Amano Jitsugyo made rapid progress by development of powder and liquid seasoning and freeze-dried ingredients in Japanese instant noodles industry. There is a reason why a particular soup tastes good. It is a combination of good ingredients, the application of culinary skills and careful consideration of the recipe.
Amano makes good soups and has the modern high-speed filling equipment to accurately weigh and quickly package them.
With the spray-drying (SD) process, foods are sprayed into a hot air stream, achieving dried products rapidly.
The liquid particles do not reach a high temperature because of high efficiency heat exchange and results in products retaining taste and flavor.
It is possble to change spray-drying conditions for different types of foods and to obtain different particle sizes and density.
Soy sauce powder is used as a new sesoning at French restaurants etc.
In the drum-dry (DD) process, foods in liquid or paste form are applied to the surface of heated, rotating drum. This expands the evaporation area for quick and continuous drying of food. The dried product in water-like form can be further powdered. In addition, it is possible tp adjust the temperature of the drum to create a roasted flavor.
In the fluid-bed granulate (GD) process, hot air is blown in from below, causing powdered food to blow about. A bonding fluid is sprayed into this this moving powder to create granules which are then dried. This process can help to improve the flowability and solubility of the granules which are then dried.
This process can be help to improve the flowability and solubility of the granules as well as help to prevent caking due to moisture absorption.
Natural seasonings have become an indispensable means of flavoring processed foods in order to meet the complex preferences of consumers.
Carefully selected natural ingredients are processed using our unique technology that incorporates our spray drying, drum drying, fluid bed granulator, so that it meets the diverse needs of our custpmers.
Retort pouch foods are created in high-pressure cookers that are heated to over 100 degree Celsius. Plastic films and laminated aluminum films are among the food containers that can be sterilized and heat sealed.
Many foods are pasteurized when placed under high pressure and heated to 120 degree Celsius for more than four minutes to destroy bacteria, spores.
