Method of processing one or more food product ingredients in a process tank of a food processing unit and food product obtained thereby

Abstract

A method of processing one or more food product ingredients in a process tank (14) of a food processing unit (10) is presented. The processing unit (10) includes a heating element (56) for heating the food product ingredients and a high-speed mixer (100) capable of mechanically processing the food product ingredients at over 2.000 RPM. The method comprises the following steps: performing, using the heating element (56), a first heat treatment of the one or more food product ingredients in the process tank at a first temperature or first temperature range between 60°C and 85°C for a first duration of more than 5 minutes; performing, during or after the first heat treatment and before a second heat treatment, a first mixing step by operating the mixer for a second duration at a first speed of over 2.000 RPM; performing, using the heating element, the second heat treatment of the one or more food product ingredients in the process tank at a second temperature or second temperature range between 86°C and 95°C for a third duration of more than 5 minutes; and performing, during or after the second heat treatment, a second mixing step by operating the mixer for a fourth duration at a second speed of over 500 RPM.

Description

[0001] Foodiq Oy - 1 - 30A-164 117

[0002] Method of processing one or more food product ingredients in a process tank of a food processing unit and food product obtained thereby

[0003] Technical Field

[0004] The present disclosure generally relates to the technical field of food processing. In more detail, a method of processing one or more food product ingredients in a process tank of a food processing unit is presented. Also presented is a food product obtained thereby. The present disclosure also refers to a process for preparing a food product by using the method of processing one or more food product ingredients as described herein in order to prepare a food product. As understood herein, the term "food product" also encompasses any intermediate food product that is to be processed further to arrive at a food product that is final from, for example, a commercial viewpoint.

[0005] Background

[0006] Many processed food products, including mayonnaise, cream cheese, margarine, sauces, puddings and so on, contain considerable amounts of both water and lipids (e.g., oils). Because water and lipids are not soluble in each other, the corresponding phases coexist as an emulsion, such as drops of one liquid dispersed in the other liquid.

[0007] Emulsification refers to processes in which two or more separate phases are mixed to form an emulsion or in which a drop size of one phase is reduced in an existing emulsion. Industrial emulsification processes involve the application of high-power techniques. The corresponding high-power devices are collectively known as mixers because of their ability to mix food product ingredients and increase homogeneity of the food product. Due to their mechanical impact on the food product ingredients, such mixers can also be used to mechanically denaturize proteins or as so-called micro-breakers that reduce the size of food product ingredients. In the food industry, mixers are thus used for a plurality of process steps, including homogenization, protein denaturization, emulsification and micro-breaking.

[0008] A food processing unit with a mixer of a rotor-stator type is known from US 7,178,977 B. The food processing unit includes a process tank and a mixer Foodiq Oy - 2 - 30A-164 117 arranged at a bottom of the tank. The mixer has a stationary mixer ring and a rotor supported by a rotatable rotor shaft. The rotor shaft is concentrically arranged within the mixer ring and supports a plurality of rotor vanes. In operation, the rotor draws in a liquid along the rotor shaft and expels the liquid at high velocity through circumferentially spaced apart openings in the mixer ring. Upon being expelled through the openings, homogeneity of the drawn-in liquid is increased.

[0009] Emulsification and other food processing steps carried out using industrial-type mixers are complex. Their fundamental understanding is still limited, in particular in case of emulsions with a high-volume fraction of the disperse phase as seen in many food-related applications. Emulsification, for example, has to be carefully controlled to achieve the desired product quality since many sensory properties such as color and mouth-feel depend on the size distribution of the emulsion drops and similar parameters (see A. Hakansson, Emulsion Formation by Homogenization: Current Understanding and Future Perspectives, in Annu. Rev. Food Sci. Technol. 2019, 10:239- 58).

[0010] It has been found that already minor changes of, for example, the mixer design or of its arrangement in the process tank can have significant effects on the quality of the food product. On the other hand, there are many constraints in the design of more complex food processing units, that impose restrictions on the placement of, for example, the mixer in the processing tank as well as the locations where liquids and other ingredients of the food product can be introduced into the tank.

[0011] On top of that, many food products contain artificial or natural food additives, for example to increase their shelf-live, enhance flavor, change their color or improve their physical consistency. Such additives include those admitted by the European Union under so-called e-codes. On the other hand, many consumers natural prefer food products without additives. It would thus be desirable to provide a food processing unit that allows producing an additive-free food product that still has, for example, an extended shelf-live and the desired physical consistency.

[0012] Still further, there are food products that currently cannot be produced in commercial amounts at a sufficient quality. One of those food products is camel milk yoghurt. The challenges of producing camel milk yoghurt, and the required additives such stabilizers, are discussed in N. Al-Zoreky et al, Suitability of Camel Milk for Making Yogurt, Food Sci. Biotechnol. 24(2): 601-606 (2015). Foodiq Oy - 3 - 30A-164 117

[0013] Summary

[0014] There is a need for a method of processing one or more food product ingredients in a process tank of a food processing unit, and for a resulting food product, that addresses some of the above, or other, challenges.

[0015] According to one aspect, a method of processing one or more food product ingredients in a process tank of a food processing unit is presented, wherein the processing unit includes a heating element for heating the food product ingredients and a highspeed mixer capable of mechanically processing the food product ingredients at over 2,000 RPM. The method comprises the following steps: performing, using the heating element, a first heat treatment of the one or more food product ingredients in the process tank at a first temperature or first temperature range between 60°C and 85°C for a first duration of more than 5 minutes; performing, during or after the first heat treatment and before a second heat treatment, a first mixing step by operating the mixer for a second duration at a first speed of over 2,000 RPM; performing, using the heating element, the second heat treatment of the one or more food product ingredients in the process tank at a second temperature or second temperature range between 86°C and 95°C for a third duration of more than 5 minutes; and performing, during or after the second heat treatment, a second mixing step by operating the mixer for a fourth duration at a second speed of over 500 RPM.

[0016] According to another aspect, a method of processing one or more food product ingredients in at least one process tank is presented. The method comprises the following steps: performing a first heat treatment of the one or more food product ingredients in the at least one process tank at a first temperature or first temperature range for a first duration; performing, during or after the first heat treatment and before a second heat treatment, a first mixing step by operating a mixer for a second duration at a first speed; performing the second heat treatment of the one or more food product ingredients in the at least one process tank at a second temperature or second temperature range for a third duration; and performing, during or after the second heat treatment, a second mixing step by operating the mixer for a fourth duration at a second speed. The at least one process tank may include a first processing tank for pre-processing one or more of the food product ingredients and a second process tank in communication with the first process tank. The first process tank may or may not include a mixer. The second process tank includes a mixer. The Foodiq Oy - 4 - 30A-164 117 or each mixer may be a high-speed mixer capable of being operated at 500 RPM, 1,000 RPM or higher.

[0017] The second aspect may be supplemented with one or more features of the first aspect, in particular in regard to one or more of temperatures and mixing speeds. The following examples may apply to both method aspects defined above.

[0018] The first and second temperatures may assume any substantially constant value in the respectively indicated range of 60°C to 85°C and 86°C to 95°C. The first and second temperature range can include a varying temperature, over the respective duration, in the respectively indicated range of 60°C to 85°C and 86°C to 95°C.

[0019] The one or more food product ingredients may comprise proteins, such as milk proteins (e.g., cow milk, camel milk, sheep milk, goat milk, including powder forms thereof) or plant proteins. The proteins may be added to the process tank in powder form. The proteins added in powder form may "ripen" in the process tank in a fluid medium at an elevated temperature (e.g., during the first heat treatment) before being processed further. During this ripening, the proteins may get modified (e.g., "soaked" or start getting denaturized).

[0020] In regard to proteins, at least one of the second heat treatment and the second mixing step may contribute to protein modification, preferably an at least partial denaturation. In certain implementations, the first heat treatment contributes to protein modification, preferably an at least partial initial protein denaturation.

[0021] Alternatively, or in addition, the first mixing step may contribute to at least one of protein modification and homogenization of protein-containing lumps. Such lumps may be included in the protein-containing food product loaded into the process tank. The lumps are particularly prone to getting burnt in the second heat treatment, which would significantly degrade the quality of the final food product (e.g., in terms of shelf-live and in regard to its sensory parameters). The final food product may not contain any pyrolysis products or Maillard reaction products.

[0022] The one or more food product ingredients comprise carbohydrates, and wherein at least one of the first treatment and the first mixing step contributes to an opening of the carbohydrates. The carbohydrates may be added to the process tank in powder form or as a liquid base (e.g., the carbohydrates of oat flakes may be extracted using enzymes for preparing an oat base). At least one of the second treatment and the Foodiq Oy - 5 - 30A-164 117 second mixing step contributes to at least one of carbohydrate modification (e.g., "opening") and homogenization of carbohydrate-containing lumps.

[0023] The process tank may have a net volume between 600 I and 1,400 I. The total weight of the one or more food product ingredients in the process tank may be between ca. 300 kg and 1,400 kg, in particular between ca. 400 kg und 1,000 kg.

[0024] The heating element may comprise a tempering jacket covering at least a portion of the process tank and defining at least one compartment for receiving a fluid tempering medium such as a hot fluid (hot water, water steam, etc.). The tempering jacket can additionally be usable as a cooling element (e.g., when circulating a cooling medium such as cold water through the tempering jacket).

[0025] The process tank may comprise a bottom region. In a direction of a gravitational force, a lower region of the bottom portion may be excluded from being covered by the tempering jacket. An upper region of the bottom region may or may not be covered by the tempering jacket. It has been found that in particular the (lower region of) the bottom portion is a source for burning the food product in view of higher gravitational forces (compared to, e.g., a sidewall portion above the bottom region) and typically less agitation.

[0026] The one or more food product ingredients include a fluid food product ingredient base. Additionally, the food product ingredients may include one or more powdery or solid food product ingredients. The first mixing step may be performed to homogenize the one or more powdery or solid food product ingredients within the fluid food product ingredient base. The one or more powdery or solid food product ingredients may include at least one of proteins, carbohydrates, starch, sugar and fibers.

[0027] At least the fluid food product ingredient base is supplied to the process tank at an elevated temperature of at least 40°C, and in particular at least 50°C. Such an external heating of the fluid food product ingredient base may limited the duration of a processing cycle within the process tank. One or more of the one or more powdery or solid food product ingredients may be supplied to the fluid food product ingredient base after same has been supplied to the process tank.

[0028] Heat treatment at the second temperature or second temperature ranges may contribute to pasteurization of the food product ingredients in terms of a bacteria level reduction. Compared to conventional dairy lines in which pasteurization occurs while the food product is transferred through an extended heated pipe system (which Foodiq Oy - 6 - 30A-164 117 limits the overall pasteurization time in view of a practical length of the pipe system), the heat treatment in the process tank can occur over an extended period of time of over 5, over 10, over 15 minutes or over 20 minutes.

[0029] The method may further comprise cooling down the one or more food product ingredients to a third temperature or third temperature range between 38°C and 48°C. The cooling down may be performed by circulating a fluid cooling medium through the element that can act as the heating element upon circulation of a heating medium. A fermentation culture may then be added to the cooled down food product ingredients. In some variants, the second mixing step can be performed after the fermentation culture has been added.

[0030] The first temperature or first temperature range can be 69°C to 81°C (e.g., during the first duration of more than 5 minutes). Additionally, or alternatively, the second temperature or second temperature range can be 88°C to 94°C, and in particular over 90°C (e.g., during the third duration of more than 5 minutes). The first and second temperatures may assume any substantially constant value in the respectively indicated range of 69°C to 81°C and 88°C to 94°C. The first and second temperature range can include a varying temperature, over the respective duration, in the respectively indicated range of 69°C to 81°C and 88°C to 94°C.

[0031] The first duration can be 10 minutes to 25 minutes, in particular 14 minutes to 20 minutes. Additionally, or in the alternative, the third duration can be 15 minutes to 35 minutes, in particular 20 minutes to 30 minutes.

[0032] The second duration can be 20 seconds to 5 minutes, in particular 45 seconds to 2 minutes. Additionally, or in the alternative, the fourth duration can be 1 second to 3 minutes, in particular 30 seconds to 2 minutes.

[0033] The first speed can be over 2,500 RPM, in particular over 2,800 RPM. Additionally, or in the alternative, the second speed can be over 2,000 RPM, in particular over 2,500 RPM.

[0034] The first mixing step may result in an emulsion of the food products ingredients, preferably an emulsion having a D50 droplet size of less than 30 pm, preferably less than 20 pm, further preferred less than 10 pm and even further preferred less than 5 pm.

[0035] A bacterial culture may be added to the process tank after the second Foodiq Oy - 7 - 30A-164 117 heat treatment.

[0036] After the first mixing step and / or the second mixing step, the one or more food product ingredients do not contain any particle or lumps having a size greater than 2 mm, or greater than 500 pm.

[0037] With respect to the final food product in the process tank, the food product ingredients may include one or more of: i. a liquid food ingredient base, preferably water, at 60 to 98 weight% ii. proteins at 1 to 20 weight%; iii. fibers at 0.2 to 3 weight%; iv. fat and / or oil at 1 to 30 weight% v. optionally one or more further ingredients at up to 10 weight%.

[0038] There exist variations wherein the food product ingredients include one or more of: i. a liquid food ingredient base, preferably water, at 70 to 98 weight% ii. proteins at 3 to 18 weight%; iii. fibers at 1 to 3 weight%; iv. fat and / or oil at 5 to 25 weight% v. optionally one or more further ingredients at up to 8 weight%.

[0039] The further food product ingredients may include carbohydrates and / or a bacteria culture.

[0040] The processing unit may include an agitator. In such an implementation, the method may comprise agitating the food product ingredients with the agitator at least during the first heat treatment and the second heat treatment. In such implementations, the agitating may be performed during substantially the entire processing cycle from adding the first food product ingredient (e.g., a fluid base) into the process tank to removing the processed food product from the tank. Moreover, substantially the entire processing cycle may be performed under vacuum.

[0041] Also provided is food product obtained by the method presented herein. The food product may be selected from camel milk yoghurt, (e.g., protein) pudding, cream cheese and vegan cream cheese (i.e., a vegan spread similar to cream cheese). Foodiq Oy - 8 - 30A-164 117

[0042] The resulting food product may be free of stabilizers and / or ingredients to which e- codes have been assigned. The food product may be free of any additives.

[0043] The food product may have an emulsified form. The food product may have a D50 droplet size of less than 30 pm, preferably less than 20 pm, further preferred less than 10 pm and even further preferred less than 5 pm. The food product may have a viscosity of at least 300 mPa-s, preferably 1500 mPa-s.

[0044] The food product may not contain any pyrolysis products or Maillard reaction products.

[0045] The food product ingredients may include one or more of, preferably all of: a liquid food ingredient base at 60 to 98 weight% proteins at 1 to 20 weight%; fibers at 0.2 to 3 weight%; fat and / or oil at 1 to 30 weight%.

[0046] The food product my optionally include one or more further ingredients at up to 10 weight%. Preferably, the one or more further ingredients include a bacteria culture and / or carbohydrates.

[0047] The food product may have a shelf-life of at least 2 months, preferably at least 3 months or at least 6 months.

[0048] The food product may be a camel milk yoghurt having a protein content of 3.5 weight% or less, preferably 3.2 weight% or less and / or a fat content of 5 weight % or less, preferably 4.5 weight% or less, and / or a lactose content of 5 weight % or less, preferably 4.5 weight or less, and / or a water content of at least 86 weight%, preferably at least 88 weight %.

[0049] The one or more food product ingredients may not contain thickening agents, in particular may not contain added starch, and / or may not contain stabilizers.

[0050] Also provided is a food processing unit that addresses one or more of the above or other problems. For example, the food processing unit allows an efficient mixing operation (e.g., for emulsification, protein denaturation, homogenization or microbreaking) while being flexible to accommodate one or more design constraints. Such design constraints may in particular result from the food processing unit being Foodiq Oy - 9 - 30A-164 117 configured to execute different food processing steps in a process tank within one and the same food processing cycle.

[0051] According to a first apparatus aspect, there is provided a food processing unit configured to produce a food product having a liquid ingredient. The food processing unit comprises a process tank having a top portion, a bottom portion and a side wall extending between the top portion and the bottom portion. The process tank has a liquid inlet opening and a food product outlet opening. The food processing unit further comprises a mixer arranged within the tank in a region of the bottom portion, the mixer comprising a mixer ring and a rotor concentrically arranged within the mixer ring, wherein the mixer ring has a plurality of circumferentially spaced apart openings.

[0052] The mixer may be a high-speed mixer. As an example, the mixer may be operated at speeds above 1,000 RPM, in particular above 2,000 RPM. A typical operation range of the mixer can be between 1,500 and 3,500 or 4,000 RPM (e.g., between 2,000 and 3,000 RPM).

[0053] The mixer can be operated in different food processing steps and for different purposes. Exemplary food processing steps include emulsification, micro-breaking, homogenization and protein denaturization, possibly executed simultaneously or serially in a single food processing cycle within the process tank.

[0054] In one exemplary implementation, the food processing unit comprises a liquid inlet pipe extending from the liquid inlet opening to a region in the tank adjacent to the mixer. The liquid inlet pipe may be arranged to direct liquid towards (e.g., an inside of) the mixer ring. The liquid inlet pipe may be configured to direct the liquid onto the rotor. The liquid inlet pipe may be considered to ("virtually") move the liquid inlet opening of the tank to a position inside the tank defined by a liquid outlet opening of the liquid inlet pipe. For this reason, the actual liquid inlet position in the tank can be more freely selected to accommodate other design constraints. Moreover, the mixing result in regard to the liquid introduced via the liquid inlet pipe into the tank can be improved.

[0055] The liquid inlet opening of the tank may be located in the bottom portion of the tank, for example close to a longitudinal axis thereof. In some variants, the liquid inlet pipe may extend from the liquid inlet opening in a first direction into the tank (e.g., essentially vertically) and may then bend (e.g., at an angle between 60° and 120°, such as Foodiq Oy - 10 - 30A-164 117

[0056] 90°) in a second direction towards the mixer.

[0057] The food processing unit may comprise a rotatable first shaft extending through the tank bottom portion. The rotor may comprise a set of rotor vanes supported by the first shaft and at least partially located within the mixer ring. The rotor vanes may be comprised by the rotor. In one variant, the rotor vanes extend from the first shaft to a region adjacent to a radially inner surface of the mixer ring. Each vane may have a curved cross-section in a plane perpendicular to the first shaft.

[0058] One or more cutting blades may be supported by the first shaft in a shaft region outside the mixer ring (e.g., on a side of the mixer ring opposite to a side thereof facing a lower end of the process tank). The one or more cutting blades may comprise one or more (e.g., three or four) cutting arms curved in a plane perpendicular to the first shaft. In some variants, a curvature of at least one of the one or more cutting arms is opposite to a curvature of the rotor vanes. If multiple cutting blades are provided, the cutting arms of the particular cutting blade adjacent to the rotor vanes may differ in curvature from the rotor vanes.

[0059] The first shaft may be arranged so as to at least one of (i) be inclined relative to a longitudinal axis of the tank; (ii) be inclined relative to an extension of at least a portion of the liquid inlet pipe; and (iii) intersect the bottom portion of the tank at a distance from the longitudinal axis of the tank. Such arrangements may allow to optimize different design constraints.

[0060] The food processing unit may comprise a pipe section in communication with the food product outlet opening and attached to the bottom portion of the tank. This pipe section may have a longitudinal axis that is arranged so as to at least one of (i) be inclined relative to the longitudinal axis of tank; (ii) intersect the bottom portion of the tank at a distance from the longitudinal axis of the tank; (iii) be inclined relative to the first shaft; and (iv) lie in a plane that further includes the longitudinal axes of the tank and the first shaft. Such arrangements may allow to optimize different design constraints.

[0061] The bottom portion of the tank may have a tapering shape. For example, a diameter of the bottom portion may decrease (e.g., continuously and / or at one or different inclination angle(s) or curvature(s)) towards a lower-most end of the tank. The tapering bottom portion of the tank may comprise an upper region and a lower region, wherein the upper region is located closer to the top portion of the tank than the Foodiq Oy - 11 - 30A-164 117 lower region. In one variant, the upper region is steeper than the lower region. At least one of the following items may be located in the lower region of the tapering tank bottom region: the liquid inlet opening; the outlet opening for the food product; an opening through which extends a rotatable member; an opening through which extends a temperature sensor or wiring thereof.

[0062] The food processing unit may comprise a rotatable scraper having at least one first scraper blade configured to scrape the food product from an inner surface of the tank. The at least one first scraper blade may be arranged to scrape an inner surface of (e.g., the upper region of) the bottom portion of the tank. The rotatable scraper may comprise at least one second scraper blade arranged to scrape an inner surface of the tank side wall. The scraper may comprise a rotatable second shaft extending through the tank top portion.

[0063] The food processing unit may comprise an agitator with one or more agitator paddles. The one or more agitator paddles may be attached to the second shaft or to a third shaft. The third shaft may be arranged concentric to the second shaft. The one or more scraper blades may be attached to a radially outer end of the one or more agitator paddles. The agitator paddles may be configured for stirring the food product ingredients in the process tank.

[0064] The process tank may comprise a vacuuming opening configured to enable a communication between an inside of the tank and a vacuum source (e.g., arranged outside of the tank). The vacuuming opening may be located in the top portion of the tank.

[0065] The food processing unit may comprise a liquid reservoir fluidically coupled to the tank. The liquid reservoir may be filled with oil (e.g., vegetable oil). The food processing unit may further comprise the vacuum source. The food processing unit may be configured so that the vacuum source in operation draws liquid from the liquid reservoir through the liquid inlet pipe into the tank. A valve may be arranged in a liquid feeding line between the liquid reservoir and the liquid outlet opening of the liquid inlet pipe. The valve may selectively be opened and closed to adjust the amount of liquid transferred into the tank.

[0066] The liquid inlet pipe may have a first cross-section adjacent the liquid inlet opening of the tank. The liquid outlet opening of the liquid inlet pipe may have a second cross-section that is smaller than the first cross-section. For example, the liquid inlet Foodiq Oy - 12 - 30A-164 117 pipe may have a tapering section in a region between the first cross-section and the second cross-section.

[0067] The liquid inlet pipe may in one variant extend through the liquid inlet opening. For example, a first portion of the liquid inlet pipe may be located outside of the tank and a second portion of the liquid inlet pipe may be located inside the tank, with the liquid inlet pipe sealingly "piercing" the tank at the liquid inlet opening. Alternatively, the second portion of the liquid inlet pipe may be welded or otherwise sealingly attached to the tank so as to be in fluid communication with the liquid inlet opening. In such a configuration, the liquid inlet opening may further be in fluid communication with a hose, pipe or other line extending from the liquid inlet opening towards the outside of the tank.

[0068] The food processing unit may comprise at least one jacket covering (e.g., enclosing) at least a portion of the process tank and defining at least one compartment. The at least one compartment may be configured for receiving, in particular for being arranged within a fluid flow path for, a tempering medium (e.g., cold or hot water, water steam, etc.).

[0069] The at least one jacket may define an upper compartment and a lower compartment, wherein the upper compartment is located closer to the top portion of the tank than the lower compartment and is fluidically sealed from the lower compartment. In one variant, each of the upper compartment and the lower compartment has at least one port for the tempering medium.

[0070] In some examples, the at least one compartment may comprise at least one inlet port and at least one outlet port for the tempering medium. The at least one compartment may receive the tempering medium through the at least one inlet port and may release the tempering medium through the at least one outlet port, such that the tempering medium may flow through the at least one compartment (and, e.g., may be circulated).

[0071] At least a portion of the bottom portion of the tank, such as the lower region thereof, may be excluded from being covered by any jacket. In this manner, a better access to (the lower region of) the bottom portion may be provided, for example for pipes or connectors. Moreover, it may anyhow be undesirable to heat the entire bottom portion to avoid burning the food product, in particular in the lower-most area of the Foodiq Oy - 13 - 30A-164 117 bottom portion.

[0072] According to a second aspect there is provided a method of operating a food processing unit, such as the food processing unit of the first aspect, to produce a food product having a liquid ingredient. The food processing unit comprising a process tank and a mixer arranged within the tank in a region of a bottom portion thereof, with the mixer comprising a mixer ring and a rotor concentrically arranged within the mixer ring, with the mixer ring having a plurality of circumferentially spaced apart openings. The method comprises providing liquid to a region adjacent to the mixer by a liquid inlet pipe extending into the tank. The liquid may be provided by the liquid inlet pipe for emulsification purposes in regard of one or more further liquid food product ingredients in the process tank.

[0073] The food products produced by the method and the food processing unit presented herein may be (e.g., fresh) dairy products, hybrid dairy products or non-dairy products. Dairy products include cream cheese, pudding, and so on, which are made from animal-based ingredients (e.g., cow milk, sheep milk, goat milk, or camel milk). Nondairy products include products made from plant-based ingredients and in some variants are meant to simulate and replace animal-based dairy products (e.g., cream cheese, pudding, and so on made of soy milk, oat milk or similar replacement products). Non-dairy products may also include mayonnaise, margarine, sauces, and so on. Hybrid dairy products include one or more dairy ingredients and one or more non-dairy ingredients.

[0074] According to a second apparatus aspect, there is provided a food processing unit configured to produce a food product. The food processing unit comprises a process tank having a first longitudinal axis, a top portion, a bottom portion and a side wall extending between the top portion and the bottom portion. The food processing unit further comprise a mixer arranged within the tank in a region of the bottom portion, the mixer comprising a mixer ring and a rotor concentrically arranged within the mixer ring, wherein the mixer ring has a plurality of circumferentially spaced apart openings. The rotor is supported by a rotatable shaft that is inclined relative to the tank longitudinal axis. The food processing unit further comprises a food product outlet opening and a pipe section in communication with the food product outlet opening and having a second longitudinal axis. The second longitudinal axis is inclined relative to both the first longitudinal axis and the shaft supporting the rotor. Foodiq Oy - 14 - 30A-164 117

[0075] According to a third apparatus aspect, there is provided a food processing unit configured to produce a food product. The food processing unit comprises a process tank having a top portion, a bottom portion and a side wall extending between the top portion and the bottom portion. The food processing unit comprises at least one jacket covering at least a portion of the tank, wherein the at least one jacket defines an upper compartment and a lower compartment, wherein the upper compartment is located closer to the top portion of the tank than the lower compartment and is fluid- ically sealed from the lower compartment, and wherein each of the upper compartment and the lower compartment has at least one port for receiving a tempering medium.

[0076] According to a fourth apparatus aspect, there is provided a food processing unit configured to produce a food product. The food processing unit comprises a process tank having a top portion, a bottom portion and a side wall extending between the top portion and the bottom portion. The tank bottom portion has a tapering shape with a tapering upper region and a tapering lower region, wherein the upper region is located closer to the tank top portion than the lower region and tapers linearly. The food processing unit further comprises a rotatable scraper having at least one scraper blade configured to scrape the food product from an inner surface of the tapering upper region of the tank bottom portion. In some variants, the food processing unit comprises at least one jacket at least partially covering the tank and defining at least one compartment adjacent to the tapering upper region of the tank bottom portion (but, e.g., not covering the tapering lower region thereof). The at least one compartment may have at least one port for receiving a tempering medium.

[0077] The food processing unit according to the above further aspects may generally be configured as explained above and below.

[0078] Brief Description of the Drawings

[0079] Further details, objects and advantages of the present disclosure will become apparent from the detailed description which follows, and the accompanying drawings, in which

[0080] Fig. 1 is a side view of a food processing unit according to the present disclosure; Foodiq Oy - 15 - 30A-164 117

[0081] Fig. 2 is a bottom view of the food processing unit of Fig. 1;

[0082] Fig. 3 is a top view of the food processing unit of Fig. 1;

[0083] Fig. 4 is a cross-sectional view of the top portion of the food processing unit along line A-A of Fig. 3;

[0084] Fig. 5 is a front view of the food processing unit of Fig. 1 without the outer mantle;

[0085] Fig. 6 is a cross-sectional view of the food processing unit along line B-B of Fig. 3 and without the outer mantle;

[0086] Fig. 7 is a bottom view of the food processing unit of Fig. 5;

[0087] Fig. 8 is a cross-sectional view of the bottom portion of the food processing unit along line C-C of Fig. 7;

[0088] Fig. 9 is a cross-sectional view of the bottom portion of the food processing unit along line D-D of Fig. 7;

[0089] Fig. 10 is a cross-sectional view of the bottom portion of the food processing unit along line E-E of Fig. 7;

[0090] Fig. 11 is an exploded view of the mixer / cutter of the food processing unit;

[0091] Fig. 12 is a process and circuit diagram of a food processing system comprising the food processing unit according to the present disclosure; and

[0092] Fig. 13 is a flow diagram of an exemplary method of producing a food product in accordance with the present disclosure.

[0093] Detailed Description

[0094] In the following description, the same reference numerals are used to denote the same or similar components. Foodiq Oy - 16 - 30A-164 117

[0095] Fig. 1 is a side view of a food processing unit 10 according to the present disclosure, while Figs. 2 and 3 are bottom and top views, respectively, and Fig. 4 is a cross-sectional view of an upper part of the food processing unit 10 along line A-A of Fig. 3. The food processing unit 10 may be used for batch-wise food processing in individual food processing cycles. Each food processing cycle may include one or more food processing steps.

[0096] As becomes apparent from Figs. 1 to 4, the food processing unit 10 comprises an outer mantle 12 that thermally insulates an inner process tank 14 of the food processing unit 10 via an air gap 16 (see Fig. 4) from its environment. The mantle 12 has a plurality of openings, such as opening 18, that allow pipes, lines and cables to pass through the mantle 12. In a typical implementation, the process tank 14 and, optionally, the mantle 12 are made from stainless steel.

[0097] The food processing unit 10 has a longitudinal axis LI and four feet 20 that extend parallel to this longitudinal axis LI and through the mantle 12. As is shown in Figs. 5 and 6, the feet 20 are attached to the tank 14. Fig. 5 is a front view of the food processing unit 10 of Fig. 1 without the mantle 12 and Fig. 6 is a cross-sectional view along the line B-B of Fig. 3, and also without the mantle 12.

[0098] Fig. 6 illustrates that the process tank 14 has a top portion 14A, a bottom portion 14B and a side wall 14C extending between the top portion 14A and the bottom portion 14B. The side wall 14C has a cylindrical shape. The top portion 14A and the bottom portion 14B each conically tapers in a direction away from the cylindrical side wall 14C. The bottom portion 14B tapers at two or more dedicated inclination angles relative to a longitudinal axis L2 of the tank 14. In the present implementation, the tapering bottom portion 14B of the tank 14 comprises a lower region and an upper region located closer to the top portion 14A. The upper region is steeper than the lower region. In other implementations, one or both of the top portion 14A and the bottom portion 14B may at least partially taper in a concavely curved manner. As an example, the lower region of the bottom portion 14B of the tank 14 could also have a curved cross-section.

[0099] The process tank 14 has a netto volume between 600 I and 1,400 I, preferably between 800 I and 1,200 I (e.g., ca. 1,000 I or less). The tank 14 has a height between 1,400 mm and 2,000 mm, preferably between 1,600 mm and 1,800 mm (e.g., ca. 1,700 mm). The diameter of the tank 14 in the region of the cylindrical side wall 14C Foodiq Oy - 17 - 30A-164 117 is between 1,200 mm and 1,600 mm, preferably between 1,350 mm and 1,450 mm (e.g., ca. 1,400 mm).

[0100] With reference to Figs. 1 and 6, the feet 20 hold the process tank 14 in an upright, or standing, position above ground. In this upright position, a longitudinal axis L2 of the tank 14 at least substantially coincides with the longitudinal axis LI of the food processing unit 10. The feet 20 have a sufficient length to hold a first electric motor 22 attached to the bottom portion 14B of the tank 14 above ground. The first electric motor 22 has a motor axis Ml that extends obliquely to, and intersects, the longitudinal axis LI of the food processing unit 10. A second electric motor 26 is attached via a gear unit 28 to the top portion 14A of the tank 14. The second electric motor 26 has a motor axis M2 that extends parallel to, and at a distance from, the longitudinal axis LI of the food processing unit 10.

[0101] In the following, the pipes and lines extending to and from the food processing unit 10 as well as the various openings of the process tank 14 will be discussed with reference to Figs. 1 to 6. Further details will be given in the context of the further drawings.

[0102] As is shown in Figs. 1 and 3, the food processing unit 10 at its upper part comprises an inspection window 24 and a manhole 30 for loading food product ingredients into the process tank 14. Exemplary ingredients loaded through the manhole 30 include ingredients of bigger size (e.g., one or more of berries, fruits, vegetables, and other chunks) as well as ingredients in powder form (e.g., one or more of milk powder, sugar, salt, and so on). The manhole 30 can also be used for organoleptic (e.g., ocular) and physical surface tests or inspections. In operation, the manhole 30 is closed by a hatch 32. A damping arm 34 with a hydraulic cylinder is coupled between the hatch 32 and the process tank 14 to allow a smooth opening and closing of the hatch 32.

[0103] Now referring to Figs. 1, 3 and 4, the food processing unit 10 comprises multiple pipe sections, such as pipe section 36, extending to or into the process tank 14. These pipe sections have flanges, such as flange 38, or other coupling members for coupling hoses, pipes or similar conduits to the pipe sections. The pipe sections end at, or extend through, openings in the tank 14, such as inlet openings 40 and 44 (see Fig. 4), or openings in other compartments. As understood herein, a pipe section generally has a straight extension (which may define a longitudinal axis), whereas a pipe may, but need not have a more complex (e.g., bent) configuration. Foodiq Oy - 18 - 30A-164 117

[0104] As such, a pipe section can be regarded to be an exemplary realization of a pipe. A pipe section as described herein may have a length between 0,05 m and 1,0 m, for example between 0,10 m and 0,40 m (e.g., between 0,15 m and 0,30m). A pipe section as described herein may have an inner diameter between 0,02 m and 0,20 m, for example between 0,05 m and 0,10 m (e.g., between 0,06 m and 0,08 m).

[0105] In more detail, the pipe sections in the upper part of the food processing unit 10 comprise a straight pipe section 36 that ends at the inlet opening 40 in the top portion 14A of the process tank 14. The pipe section 36 is provided as liquid passageway (e.g., for introducing one or more liquid food ingredients such as purees into the tank 14). Another straight pipe section 42 that ends at the inlet opening 44 of the tank 14 is provided as a further liquid passageway (e.g., for introducing water as a food ingredient into the tank 14). A still further straight pipe section 46 that ends at a vacuuming opening 48 of the tank 14 (see Fig. 6) is configured to be coupled to a vacuum source (e.g., a vacuum pump) of the food processing unit 10. The vacuum source is arranged outside of the tank 14. The pipe section 46 and vacuuming opening 48 enable a communication between the vacuum source and an inside of the tank 14.

[0106] Two further straight pipe sections 49, 50 in the upper part of the food processing unit 10 extend through inlet openings in the top portion 14A of the process tank 14 and end at spray balls 52, 54. The spray balls 52, 54 may be rotatable.

[0107] As becomes apparent from Fig. 4, the spray balls 52, 54 are located within the tank 14. In more detail, in the depicted variant the spray balls 52, 54 are located at an upper region of the side wall 14C and on opposite sides of the longitudinal axis L2 of the tank 14. The pipe sections 49, 50 are configured to lead water to the spray balls 52, 54 for cleaning the tank 14 after each processing cycle. The spray balls 52, 54 are thus used for implementing a Cleaning-In-Place (CIP) operational mode of the food processing unit 10.

[0108] With reference to Figs. 4 to 6, the process tank 14 is partially covered by at least one tempering jacket 56 that defines one or multiple compartments 58 between an outer surface of the tank 14 and an inner surface of the jacket 56. Each compartment 58 is configured to receive, and in particular define a section of a flow path of, a tempering medium and, thus, defines a dedicated tempering zone. The tempering medium can be hot or cold water, water steam or any other fluid medium. As such, the Foodiq Oy - 19 - 30A-164 117 compartments 58 can function as both a heating element or as a cooling element, possibly alternatingly in a single processing cycle.

[0109] In the exemplary implementation illustrated in the drawings, the food processing unit 10 comprises two jackets 56A, 56B that are spaced apart from each other along the longitudinal axis L2 of the process tank 14 and define two separate compartments 58A, 58B fluidically (and, optionally, thermally) sealed from each other. The upper jacket 56A encloses a major part of the cylindrical side wall of the tank 14 and defines an upper compartment 58A. The lower jacket 56B encloses the upper, steeper region of the conically tapering bottom portion 14B and defines a lower compartment 58B. The upper compartment 58A and the lower compartment 58B define an upper and a lower tempering zone, respectively. In other implementations, the upper jacket 56A and the lower jacket 56B could be realized as a single, continuous jacket that defines the two compartments 58A, 58B. Moreover, more than two jackets 56A, 56B and more than two compartments 58A, 58B could be provided also (e.g., three or four spaced apart from each other along the longitudinal axis L2 of the process tank 14).

[0110] The food processing unit 10 comprises a first pair of straight pipe sections 60, 62 acting as ports for defining a flow path for the tempering medium through the first compartment 58A, and a second pair of straight pipe sections 64, 66 acting a ports for defining a flow path for the tempering medium through the second compartment 58B. The tempering medium may in some variants be introduced into the compartments 58A, 58B via the respectively lower pipe section 62, 66 and be drained from the compartments 58A, 58B via the respectively upper pipe section 60, 64.

[0111] Compared to heating plates or heating pipes located within the tank 14, which are difficult to clean, the external tempering jackets 56A, 56B ensure short cleaning cycles, an efficient cleaning of the tank 14 and, thus, a high product quality. Moreover, compared to heating plates or heating pipes located within the tank 14, the external tempering jackets 56A, 56B lead to a better heat distribution and heat control, thus reducing the risk of burning a food product or any of its ingredients. While in the present implementation the compartments 58A, 58B function as heating or cooling elements when receiving the fluid tempering medium at the desired temperature, in other implementations electrical heating and cooling elements can be implemented (e.g., based on heating coils and / or Peltier elements). Foodiq Oy - 20 - 30A-164 117

[0112] Having a tempering mechanism with two or more dedicated tempering zones that are spaced apart from each other along the longitudinal axis L2 of the process tank 14 has various advantages. For example, it allows to selectively activate (i.e., heat or cool) the lower tempering zone, such as the lower compartment 58B, when only a small batch size is processed by the food processing unit 10 (e.g., for testing new recipes). Such an approach increases energy efficiency of the food processing unit 10.

[0113] In other examples, the different tempering zones may be controlled to have different temperatures. It has been found that when the batch size in the tank 14 becomes large, a high pressure is exerted on the food product portion located in the bottom portion 14B of the tank 14, in particular in the lower region of the tank bottom portion 14B. As a result, the food product in direct contact with the bottom portion 14B can get burnt when the upper and lower temperature zones are heated to the same (high) temperature. Risk of a burnt food product is typically aggravated in less-than- vertical regions of the tank 14 (such as the inclined bottom portion 14B where the gravitational force on the tank contents is stronger) and by the fact that in many existing devices, agitators or scrapers arranged in the tank 14 do not reach sufficiently down towards the tank bottom and, thus, cannot prevent a temporally extended contact of the tank contents with the tank bottom. To avoid burning the food product in such scenarios, only the upper tempering zone, such as the upper compartment 58A, may be heated to the maximum desired temperature (using, e.g., water steam), whereas the lower tempering zone, such as the lower compartment 58B, may be heated to a lower temperature, not heated at all or even cooled. Evidently, splitting the tempering mechanism in dedicated tempering zones that are spaced apart along the longitudinal axis L2 of the tank 14 permits a plethora of temperature control strategies, which leads to an increased usability and versatility of the food processing unit 10.

[0114] Figs. 2 and 7 illustrate the pipes and connections extending to and from the bottom portion 14B of the process tank 14. Fig. 7 is a bottom view of the food processing unit 10 similar to Fig. 2 but without the outer mantle 12. As becomes apparent from Figs. 2 and 7, the pipe sections 64, 66 that fluidically connect to the lower compartment 58B of the tempering mechanism are provided in the steeper upper region of the tank bottom portion 14B. Also provided in this upper region is a CIP water inlet 68 for supplying water via a CIP water supply opening 70 (see Fig. 8) into the tank 14. Foodiq Oy - 21 - 30A-164 117

[0115] The less-steep lower region of the tank bottom portion 14B comprises a flange 72. The flange 72 may be welded or otherwise attached to the bottom portion 14B. A housing of the electric motor 22 is attached via a flange part 74 to the flange 72 of the tank. The flange part 74 has the shape of a bobbin and defines a first flange connected to the complementary flange 72 of the tank 14 and an opposite second flange connected to the housing of the electric motor 22.

[0116] Additionally, an opening 76 is provided in that lower region for accommodating a temperature sensor. As explained above, the risk of inadvertently burning a food product in the tank 14 is highest at the tank bottom portion 14B, so sensing the temperature for controlling the tempering mechanism in this portion of the tank 14 is beneficial.

[0117] Moreover, various conduits extend from the lower region of the bottom portion 14B. These conduits will now be explained with reference to Figs. 8, 9 and 10. Figs. 8, 9 and 10 are cross-sectional views of the bottom portion of the food processing unit 10 along the lines C-C, D-D and E-E of Fig. 7. As becomes apparent from these drawings, the conduits are in fluid communication with the inside of the tank 14.

[0118] A first conduit configured as a straight pipe section 80 extends from a food product outlet opening 86 in the lower region of the bottom portion 14B of the tank 14. The food product outlet opening 86 is located at, or in the vicinity of, the lower-most point of the tank 14 in a direction of a gravitational force (see, e.g., Fig. 10). This location of the food product outlet opening 86 ensures that substantially the entire batch of a food product produced in the tank 14 can be removed from (e.g., pumped out of) the tank 14 after each processing cycle.

[0119] As becomes apparent from Fig. 10, the pipe section 80 in communication with the food product outlet opening 86 defines a longitudinal axis L3 that is inclined relative to the longitudinal axes LI, L2 of the food processing unit 10 and the process tank 10, respectively (e.g., at an angle between 10° and 40°, such as 25°). As mentioned previously, also the motor axis Ml of the electric motor 22 is inclined relative to these longitudinal axes LI, L2 (e.g., at an angle between 5° and 25°, such as 15°), but - as seen from the longitudinal axes LI, L2 - in the opposite direction. The motor axis Ml and the longitudinal axes LI, L2 and L3 all lie within a single plane.

[0120] The inclined arrangement of the motor axis Ml and the longitudinal axis L3 of the pipe section 80 relative to each other and relative to the longitudinal axes LI, L2 Foodiq Oy - 22 - 30A-164 117 allows an advantageous placement of both the electric motor 22 (and of an associated opening in the bottom portion 14B, that is configured for receiving a shaft 88 driven by the electric motor 22) and the food product outlet opening 86 close to each other in the vicinity of the lower-most point of the tank 14. Therefore, the shaft 88 intersects the bottom portion 14B of the tank 14 at a distance from the longitudinal axis L2 of the tank 14, and this distance is chosen to be comparatively small (e.g., below 0,4 m or below 0,2 m). Such a central arrangement of the shaft 88 is advantageous for different reasons in regard of the function of the components carried by the shaft 88, in particular as the shaft 88 has a longitudinal axis that coincides with the motor axis Ml, as will be explained in greater detail below.

[0121] A second conduit configured as a straight pipe section 82 extends from a water outlet opening 90 in the lower region of the bottom portion 14B of the tank 14. The outlet opening 90 is located at, or in the vicinity of, the lower-most point of the tank 14 in a direction of a gravitational force (see, e.g., Fig. 8) and primarily used in the CIP procedure.

[0122] A third conduit configured as a bent pipe 84 extends ("pierces") through a liquid inlet opening 92 in the lower region of the tank bottom portion 14B. Liquid can be fed via the pipe 84 (also referred to as liquid inlet pipe 84) into the tank 14 in various ways. In the present implementation, the liquid is drawn into the tank 14 though the pipe 84 via a vacuum applied in the tank 14 (via the pipe section 46 and the vacuuming opening 48). In other implementations, the liquid could be pumped into the tank 14 via a pump located upstream of the liquid inlet opening 92. The liquid inlet opening 92 may have a diameter between 0,04 m to 0,15 m (e.g., between 0,06 and 0,10 m).

[0123] The section of the pipe 84 extending outside the tank 14 may have a length between 0,10 m and 0,30 m (e.g., between 0,12 m and 0,22 m). Of technical relevance is the portion of the pipe 84 that extends from the liquid inlet opening 92 into a central region of the tank bottom portion 14B to direct the liquid towards a mixer 100. The mixer 100 is of the rotor-stator type. As becomes apparent from the exploded view of Fig. 11, the mixer 100 includes a stationary mixer ring 102 and a rotor 104 concentrically arranged to the mixer ring 102. The mixer ring 102 comprises circumferentially spaced apart openings 106 in the form of slits. Of course, the openings 106 could have other shapes as well. Foodiq Oy - 23 - 30A-164 117

[0124] The mixer 100 is configured for high-speed mixing, which means here that it can be operated at speeds above 2,000 RPM. A typical operational speed of the mixer 100 for processing steps requiring high speed mixing (such as emulsification, protein-denaturation, micro-breaking or homogenization) can be 3,000 RPM, plus / minus 500 RPM.

[0125] In the exemplary implementation shown in Fig. 11, the mixer ring 102 and the bobbin-shaped flange part 74 are configured as an integral component. The flange part 74, and thus the mixer ring 102, is attached to both the tank bottom portion 14B (i.e., to the complementary flange 72) and the housing of the electric motor 22. The flange part 74 has a cylindrical body 108 with air convection openings. A flange member 78A located coaxially to and within in the cylindrical body 108 supports a bushing-shaped bearing 78B for the shaft 88.

[0126] The rotor 104 of the mixer 100 is carried by the shaft 88 that is driven by the electric motor 22 and concentrically arranged to the mixer ring 102. The rotor 104 has a plurality of rotor vanes (also called rotor blades) 110 supported by and extending radially away from the shaft 88 to a region adjacent an inner surface of the mixer ring 102. The vanes 110 are entirely located within the mixer ring 102, meaning that an upper rim of the vanes 110 lies below an upper rim of the mixer ring 102. As becomes apparent from Fig. 11, each of the vanes 110 has a curved cross-section in a plane perpendicular to the shaft 88.

[0127] During operation, the rotor 104 draws in a liquid accommodated in the tank 14 (e.g., an existing emulsion or initially separated liquid phases) substantially along the shaft 88 and into the mixer ring 102. The rotor 104 then expels the liquid at high velocity through the circumferentially spaced apart openings 106 in the mixer ring 102. Upon being expelled through the openings 106, homogeneity of the drawn-in liquid is increased, as generally known in the art (see A. Hakansson, Emulsion Formation by Homogenization: Current Understanding and Future Perspectives, in Annu. Rev. Food Sci. Technol. 2019, 10:239-58). The mixer 100 can generally be used for different food processing steps, possibly in the same food processing cycle. In addition to homogenization, the mixer 100 can, for example, be used for emulsification, protein- denaturization, micro-breaking, and so on.

[0128] Returning to Figs. 8 and 9 and the pipe 84, the portion of the pipe 84 reaching into the tank 14 has a feeding section 112 extending from the liquid inlet opening 92 in a first direction substantially parallel to, but spaced apart from, the longitudinal axis L2 Foodiq Oy - 24 - 30A-164 117 of the process tank 14. The pipe 84 then bends at an angle of approximately 90° towards that longitudinal axis L2 and defines an outlet section 114 extending in a second direction substantially horizontally to a region in the tank 14 that is adjacent to the mixer ring 102. As such, the food processing unit 10 can be operated such that liquid is provided to a region adjacent to the mixer ring 102 by the pipe 84 that extends into the tank 14.

[0129] Still referring to Figs. 8 and 9, the pipe 84 has a first cross section (e.g., between 0,04 m and 0,15 m, in particular between 0,06 m and 0,10 m) at the feeding section 112 adjacent the liquid inlet opening 92 and a second cross-section at a liquid outlet opening 114A of the outlet section 114 that is smaller than first cross-section (e.g., between 0,02 m and 0,08 m, such as approximately 0,04 m). In more detail, the outlet section 114 tapers in a tapering section 114B from a larger cross-section to a smaller cross-section at its liquid outlet opening 114A. This tapering is advantageous as it increases the precision at which the liquid can be directed onto rotor 104 of the mixer 100, and it accelerates the liquid before the liquid impinges on the rotor 104. In sum, the tapering of the outlet section 114 leads to better processing results by the mixer 100.

[0130] It should be noted that the placement and the configuration of the liquid inlet pipe 84 as illustrated in the drawings is only exemplary. In other implementations, the liquid inlet pipe 84 may have a straight extension or may have two or more bends. In such or still further implementations, the liquid inlet opening 92 could also be arranged at another location of the process tank 14. Moreover, the pipe 84 could have a shorter or longer extension than the extension shown in the drawings. For example, the pipe 84 could have a pipe inlet opening in fluid communication (e.g., seal- ingly welded to) the liquid inlet opening 92 on the inside of the process tank 14, and a straight pipe portion extending away from the tank 14 could be sealingly welded to the liquid inlet opening 92 on the outside of the tank 14.

[0131] Since the motor axis Ml is tilted relative to the longitudinal axis L2 of the tank 14, also the mixer ring 102 carried by the shaft 88 is tilted (at the same angle as the motor axis Ml). In more detail, the mixer ring 102 is tilted towards the outlet section 114 of the liquid inlet pipe. For this reason, liquid entering the tank 14 via the outlet section 114 of the pipe 84 is directed towards an inside of the mixer ring 102 and, in more detail, onto the rotor vanes 110. As a result, the rotor vanes 110 will in a fluidi- cally efficient manner draw in both one or more liquid components already accommodated in the tank 14 (e.g., a water-based solution) and one or more further liquid Foodiq Oy - 25 - 30A-164 117 components (e.g., vegetable oil or other lipid-based liquids) fed into the tank 14 via the pipe 84. In this manner, a particularly efficient processing result (e.g., emulsification) can be achieved by the mixer 100.

[0132] As becomes apparent from Figs. 8 and 9, the liquid inlet opening 92 is located in the lower, less-steep tapering region of the tank bottom portion 14B. The liquid inlet opening 92 is spaced apart, but close to the longitudinal axis L2 of the tank 14 (e.g., at a distance of less than 0,4 m and in particular less than 0,2 m). Such an arrangement of the liquid inlet opening 92 permits to design the upper, steeper tapering region of the tank bottom portion 14B without any opening through which a liquid or other ingredient would need to be introduced before or during a processing cycle (note that the CIP water supply opening 70 as shown in Fig. 6 is only used for CIP purposes after a processing cycle has been completed). This design is beneficial for various reasons. For example, the design permits to arrange a scraper blade 120A in contact with or adjacent to the upper region of the tank bottom portion 14B (see Figs. 6 and 10) for scraping material from this region during a processing cycle, and without colliding with the liquid inlet pipe 84. Thus, arranging the liquid inlet pipe 84 closer to the longitudinal tank axis L2 increases the tank inner surface that can be scraped. Moreover, due to the scraping, a particular portion of the food product will not remain in contact with the upper region of the tank bottom portion 14B for an extended period of time and thus potentially get burnt (note that the lower tempering compartment 58B encloses, inter alia, the upper region of the tank bottom portion 14B). The upper region of the tank bottom portion 14B can particularly efficiently be scraped as it tapers linearly and, thus defines a cone portion with "flat" sidewalls (i.e., curved only in a circumferential direction of the tank).

[0133] While, therefore, an arrangement of the liquid inlet opening 92 close to the longitudinal axis L2 of the tank 14 and in a comparatively low section of the tank bottom portion 14B is advantageous for various reasons, there would be a disadvantage if the pipe 84 simply ended at the liquid inlet opening 92 (e.g., in a similar manner as pipe section 80, see Fig. 10). With such a hypothetic design, the liquid entering the tank 14 via the liquid inlet opening 92 could not efficiently be drawn by the rotor 104 of the mixer 100 into the mixer ring 102. Rather, for such a design an arrangement of the liquid inlet opening 92 higher up along the tank longitudinal axis L2 would lead to a straighter - and thus fluidica lly more efficient - flow path of the liquid drawn by the rotor 104 and, thus, a more efficient operation of the mixer 100 from a perspective of food product quality. To avoid the disadvantage of arranging the liquid inlet opening 92 close to the longitudinal axis L2 of the tank 14 and in a comparatively Foodiq Oy - 26 - 30A-164 117 low section of the tank bottom portion 14B, the pipe 84 is provided that reaches into the tank 14 up to a region adjacent to the mixer ring 102. In this way, an efficient liquid flow path into the mixer ring 102 can be combined with, for example, the advantage of being able to scrape the inner tank surface down to almost the lowest region of the tank 14. In particular, the liquid inlet opening 92 into the process tank 14 can virtually be moved to the position of the liquid outlet opening 114A in the interior of the process tank 14.

[0134] With reference to Figs. 6 and 10, the scraper blade 120A for the tank bottom portion 14B and a further scraper blade 120B for the tank side wall 14C are attached to a rotatable shaft 122 that is driven, via the gear unit 28, by the electric motor 26. The shaft 122 extends through the tank top portion 14A and coaxially to the longitudinal axes LI, L2 of the food processing unit 10 and the tank 14.

[0135] The shaft 122 supports multiple agitator paddles 124. The shaft 122 with the scraper blades 120A, 120B and the agitator paddles 124 forms a rotatable scraper / agitator 126. The scraper blades 120A, 120B are attached to radially outer regions of different ones of the agitator paddles 124. As such, the scraper blades 120A, 120B move in unison with the agitator paddles 124. In other variants, the scraper blades 120A, 120B could be provided separately from the agitator paddles 124 (e.g., they could be attached via rods directly to the shaft 122). The agitator paddles 124 serve to agitate the food product ingredients to permit a homogeneous tempering thereof. Moreover, the agitator paddles 124 also serve to mix the food product ingredients. In the present implementation, the agitator paddles 124 have a complex shape and are configured to move the tank contents in all possible directions and, optionally, swirl them.

[0136] A further (high-speed) mixing, and cutting, of the food product ingredients results from a cutter, 130 provided at the free end of the shaft 88 that is driven by the electric motor 22. When only mixing is desired, the cutter 130 is operated at lower RPM, if (in addition to mixing) one or both of homogenization, emulsification and microbreaking is desired (also in cooperation with the mixer ring 102), the cutter 130 is operated at higher RPM (e.g., above several hundred to ca. 1,000 RPM). Depending on the recipe, one task of the cutter 130 can be to reduce the chunk size of food product ingredients (such as berries, fruits, vegetables, and so on, but also lumps of, e.g., powdery food product ingredients). To this end, the cutter 130 comprises two cutting blades 132, 134. In general, the cutter 130 can comprise more or less than two cutting blades. Each of the cutting blades 132, 134 can have a diameter of ca. 100 mm to 350 mm, in particular of ca. 150 mm to 250 mm (e.g., of ca. 200 mm). Foodiq Oy - 27 - 30A-164 117

[0137] With reference to Fig. 11, the cutting blades 132, 134 are spaced apart from each other and from the rotor 104 along the length of the shaft 88 by two bushings 136, 138. As becomes apparent from Figs. 8 and 9, the cutter 130 (including the cutting blades 132, 134) is supported by the shaft 88 in a shaft region outside the mixer ring 102. An end cap 140 threaded into a central bore of the shaft 88 secures the rotor 104 and the cutter 130 to the shaft 88 such that rotation of the shaft 88 causes the rotor 104 and the cutter 130 to rotate in unison.

[0138] In the exemplary implementation depicted in Fig. 11, each of the two cutting blades 132, 134 has four cutting arms 142, wherein two adjacent arms 142 have an angular distance of 90°. In other implementations, more or less cutting blades 132, 134 and more or less cutting arms 142 per cutting blade 132, 134 can be provided. Each cutting arm 142 may have a length of ca. 45 mm to 150 mm, in particular of ca. 60 mm to 100 mm (as measured from the circumference of a the central bore for accommodating the shaft 88, see Fig. 12): A width of each cutting arm 142 may lie between ca. 10 mm and 40 mm, in particular between ca. 15 mm and 30 mm.

[0139] Like the rotor vanes 110, also the cutting arms 142 of the cutting blades 132, 134 are curved in a plane perpendicular to the shaft 88. As becomes apparent from Fig. 11, a curvature of the cutting arms 142 of the inner cutting blade 132 (that is closer to the rotor 104) is opposite to a curvature of the rotor vanes 110, whereas the cutting arms 142 of the outer cutting blade 134 have the same direction of curvature as the rotor vanes 110. It has been found that the chosen curvatures optimize the processing result of the mixer 100, be it homogenization, protein denaturation, emulsification or any other processing step.

[0140] With reference to Fig. 9, the shaft 88 supporting the rotor 104 is directly coupled to an output shaft of the motor 22. The resulting absence of a gear unit between the output shaft of the electric motor 22 and the shaft 88 permits to rotate the shaft 88 and, thus, to operate the mixer 100 (and the cutter 130) at high speeds without losses, which likewise improves the processing results. As such, the rotor vanes 110 and the openings 106 can act as high-speed micro-breaker for facilitating emulsification.

[0141] With reference to Fig. 10, the motor axis Ml of the electric motor 22 and, thus, the shaft 88 extend at an inclination relative to the longitudinal axis L2 of the tank 14. As a consequence, the motor axis Ml is also inclined relative to the shaft 122 driven by Foodiq Oy - 28 - 30A-164 117 the electric motor 26. Due to its inclination, the motor axis Ml reaches to a lower height along the longitudinal tank axis L2 than a non-inclined motor axis that extends coaxial to the longitudinal tank axis L2. As a result, the shaft 122, with the agitator paddles 124 and scrapers 120A, 120B attached thereto, can reach deeper into the tank 14. Consequently, also the agitation and scraping operations can extend deeper into the tank 14, resulting in a better mixing, a more homogeneous tempering and a reduced risk of burning the food product.

[0142] Fig. 12 is a process and circuit diagram of a food processing system 1000 with the food processing unit 10 discussed above or a similar food processing unit. It is to be noted that a differentiation between system 1000 and unit 10 is used herein only for ease of explanation. As understood herein, there is no conceptual difference between the system 1000 and the unit 10, meaning that any system component discussed hereinafter can also be regarded to constitute a component of the unit 10, even if different components are not co-located at one and the same place.

[0143] With reference to Fig. 12, the food processing system 1000 comprises a tank 200 acting as a reservoir for a liquid (such as vegetable oil) supplied to the process tank 14 via the liquid inlet pipe 84. As becomes apparent from Fig. 12, a liquid feeding line 150 extends from the liquid tank 200 to the liquid inlet pipe 84 (not shown in Fig. 12).

[0144] An electrically controllable valve 152 (e.g., realized as a 2 / 2-way valve) is arranged in the feeding line 150. The valve 152 is controlled to adjust the amount of liquid flowing from the liquid tank 200 into the process tank 14. In an exemplary variant, the valve 152 is controlled using a weight control algorithm. For example, if the weight of the food product ingredients in the process tank 14 may be measured initially (e.g., before the valve 152 is opened) and further weight measurements are continuously taken after the valve 152 has been opened, the valve 152 may be closed again once the weight control algorithm determines that a target weight of the liquid ingredient from the liquid tank 200 has been fed into the process tank 14. For implementing such a weight-based control strategy, the food processing unit 10 may comprise a sensor mechanism (not shown) for measuring the total weight of the process tank 14 or the weight of the food product ingredients in the process tank 14. In other variants, flow measurements may be used for controlling the valve 152.

[0145] In the exemplary implementation depicted in Fig. 12, a vacuum-based feeding mechanism is used to draw the liquid from the liquid tank 200 via the liquid inlet pipe 84 Foodiq Oy - 29 - 30A-164 117 into the process tank 14. To this end, the food processing system 1000 comprise a vacuum source 300 (e.g., a vacuum pump) fluidically coupled via an electrically controllable valve 154 (e.g., realized as a 2 / 2-way valve) to the pipe section 46 and, thus, to the vacuuming opening 48 of the process tank 14. In some variants, a further valve (non shown) is coupled in a line branching off between the vacuuming opening 48 and the valve 154 so as to selectively couple the tank 14 to ambient pressure (with the valve 154 being closed).

[0146] The food processing unit 10 is configured so that the vacuum source 300 in operation draws liquid from the liquid tank 200 through the liquid inlet pipe 84 into the tank 14. For various reasons, the vacuum source 300 may intermittently or continuously be operated while a processing cycle takes place in the process tank 14. As an example, an undesired foaming of the food product ingredients (e.g., upon introduction into the tank 14, during mixing or during agitation) may thus be suppressed or avoided. Moreover, cooling processes in the process tank 14 can be speeded up.

[0147] The vacuum source 300 is coupled via an electrically controllable valve 156 (e.g., realized as a 2 / 2-way valve) to a source of water. Water can thus be supplied via the valve 156 to the vacuum source 300 for cooling the latter.

[0148] Hot and cold water as further food product ingredients are supplied by lines 170, 172, respectively. The hot water line 170 and the cold water line 172 lead via a respective electrically controllable valves 174, 176 (e.g., each realized as a 2 / 2-way valve) to the pipe section 42 and, thus, to the water inlet opening 44 provided at the top portion of the process tank 14. In other implementations, dedicated inlet openings for hot water and cold water could be provided.

[0149] A feeding line 180 for food product ingredients extends from a process tank for preprocessing 190 and / or from another liquid reservoir via the pipe section 36 to the inlet opening 40 in the upper portion 14A of the process tank 14. The line 180 is provided to feed pre-processed food product ingredients or further food product ingredients, optionally of higher viscosity such as purees, into the process tank 14. Two electrically controllable valves 182, 184 (e.g., realized as a 2 / 3-way valves) are provided in the line 180 for CIP and other purposes, as will be explained in greater detail below. Foodiq Oy - 30 - 30A-164 117

[0150] Reference numeral 30 in Fig. 12 denotes the manhole 30. The manhole 30 cannot only be used for inspection or cleaning purposes, but also for loading batches of solid (including powdery) food product ingredients into the process tank 14.

[0151] With continued reference to Fig. 12, two electrically controllable valves 220, 222 are arranged in a cooling water line 224, and two further electrically controllable valves 226, 228 are arranged in a hot water (or steam) line 230 in fluid communication with a heater 232 (e.g., a steam heater). The valves 220, 222, 226, 228 (e.g., each realized as a 2 / 2-way valve) are connected to the pipe sections 62 and 66 that form the inlet ports to the tempering (i.e., cooling or heating) compartments 58A, 58B. In regard to the cooling water line 224, the valve 220 leads to the port defined by pipe section 62, while the valve 222 leads to the port defined by pipe section 66. The cooling water is respectively drained via the ports defined by pipe section 60 and 64, respectively. In regard to the hot water / steam line 230, the valve 226 leads to the port defined by pipe section 62, while the valve 228 leads to the port defined by pipe section 66. The heated cooling water or condensed steam respectively cooled hot water is drained via the ports defined by pipe sections 60 and 64, respectively. Fig. 12 illustrates an exemplary drainage line 234 in communication with the pipe sections 60, 64. This drainage line 234 leads the heated cooling water or condensed steam respectively cooled hot water either via a valve 236 back to the heater 232 (for re-circulation through the compartments 58A, 58B) or via a drainage valve 238 to a waste water reservoir. By suitably controlling the valves 220, 222, 226, 228, 236, 238 and the heater 232, the food product ingredients in the process tank 14 can selectively be cooled and heated as needed during a particular processing cycle.

[0152] As is shown in Fig. 12, the food processing system 1000 comprises a still further tank 400 (also called buffer tank herein) for storing the food product discharged from the process tank 14 after each process cycle. The food product is discharged into the buffer tank 400 via the product outlet opening 86 of the tank 14 and via a product outlet line 240 that includes the pipe section 80. In the present implementation, a pump 500 is used for pumping the food product out of the process tank 14.

[0153] A first valve 244 (e.g., realized as an electrically controllable 2 / 2-way valve) is arranged in the product outlet line 240 between the food product outlet opening 86 and the pump 500. A second valve 246 (e.g., also realized as an electrically controllable 2 / 2-way valve) is arranged in a line that bypasses the pump 500. The first valve 244 is opened and the second valve 246 is closed when after a completed processing cycle the resulting food product needs to be pumped from the process tank 14 into Foodiq Oy - 31 - 30A-164 117 the buffer tank 400. The second valve 246 is opened when, after extraction of the food product from the process tank 14, the tank 14 is cleaned in a CIP procedure. The design of the food processing unit 10 permits to validate the hygiene and cleaning results after each CIP procedure (e.g. via the manhole 30 and the inspection window 24). The absence of plate heaters or heated pipes in the process tank 14 significantly facilitates the CIP procedure.

[0154] For the CIP procedure, water is fed into the process tank via a first CIP line 250 that leads via a check valve 252, a further valve 242 (e.g., realized as an electrically controllable 2 / 2-way valve) and the pipe portions 49, 50 to the spray balls 52, 54. If needed, the tank 14 could additionally be cleaned by manually operating a high-pressure cleaner through the manhole 30.

[0155] For CIP purposes, in a second CIP line 258 four further electrically controllable 2 / 2- way valves 260, 262, 264, 266 and an electrically controllable 2 / 3-way valve 268 are provided. The water accumulating in the bottom portion 14B of the process tank 14 during the CIP procedure can either be circulated for further cleaning or extracted and discarded. For circulation, the valves 244, 246 and 260 are opened and the valves 262 and 264 are closed, so that a CIP pump 600 arranged in the CIP line 258 can pump the accumulated water extracted through the product outlet opening 86 back into the process tank 14 via the CIP water inlet 68 (into which the valve 260 is integrated) and the CIP water supply opening 70, see also Fig. 6. For discharging waste water, the valve 260 is closed, the valve 264 remains closed, the valve 262 is opened and the valve 268 is set to a position in which the waste water is discharged by the CIP pump 600 via a selected one of two possible pathways.

[0156] After a processing cycle has been completed, it may be desirable to not extract the portion of the food product that has accumulated at the lower-most portion of the process tank 14 (where it might not have efficiently been agitated and mixed) into the buffer tank 400 but to simply discard it. In such a situation, the valves 244, 246, 264 and 266 are opened and the valves 260 and 262 are closed. At the same time, the valves 182 and 184 are controlled such that the food product pumped by the pump 600 out of the process tank 14 can be discarded via a discarding line 270. After an initial portion of the food product has been discarded, the required valves are controlled such that the remainder of the food product is extracted into the buffer tank 400. It is to be noted that the valves 182 and 184 could also be controlled such that that waste water is discharged via valve 184. Foodiq Oy - 32 - 30A-164 117

[0157] It will be appreciated that whenever a valve has been denoted as a 2 / 2-way valve or a 2 / 3-way valve, it could also be realized in a different manner. Moreover, it will be appreciated that one or more of the valves shown in Fig. 12, such as valve 268, are redundant if a different design is chosen.

[0158] As has become apparent form the above description of exemplary embodiments, the food processing unit 10 described herein is capable of performing a plethora of food processing steps in a single process tank 14. These food processing steps include a combination of one or more of homogenization, emulsification, protein-denaturiza- tion, mixing, cutting, heating and cooling, with associated operations such as agitating and scraping. The design of the food processing unit 10 is optimized so that these food processing steps and operations can be performed in a particularly efficient manner without compromising the quality of the food product.

[0159] For example, the provision of the liquid inlet pipe 84 "virtually" moves a liquid inlet opening 92 of the tank 14 to a position inside the tank 14 defined by the liquid outlet opening 114A of the liquid inlet pipe 84. For this reason, the position of the liquid inlet opening 92 can be more freely selected to accommodate other design constraints. In more detail, the liquid inlet opening 92 can in one implementation be arranged at a low position along the longitudinal tank axis L2 so that the scraper blade 120A can reach far down. In this or another implementation, a possibly resulting disadvantageous liquid flow path from the liquid inlet opening 92 into the mixer 100 can be avoided by providing the suitably directed liquid inlet pipe 84, while simultaneously ensuring a highly directed liquid flow from the liquid outlet opening 114A of the tank 14 towards the mixer 100. As another example, a motor axis Ml of the electric motor 22 operating the mixer 100 can be tilted relative to the longitudinal tank axis L2 and, optionally, the longitudinal axis L3 of the pipe section 80 in communication with the food product outlet opening 86. Such an implementation permits an efficient arrangement of the shaft 122 extending into the process tank 14 from its top portion 14A. Moreover, it allows to arrange both the food product outlet opening 86 and the electric motor 22 close to the longitudinal tank axis L2 and / or close at the lower-most point of the process tank 14. The provision of multiple tempering compartments 58A, 58B or, more generally, multiple tempering zones along the longitudinal axis of the process tank 14 permits to implement effective and possibly dynamic tempering strategies. Of course, these and other constructional features can be realized individually but also in a synergistic combination. Foodiq Oy - 33 - 30A-164 117

[0160] The food processing unit 10 can be used to produce a large variety of fresh dairy and non-dairy products with long shelf-lives. The long shelf-lives result, inter alia, from the fact that the tank 14 has an optimal design in regard to the components arranged therein and its size. If, for example, the size (e.g., the height) of the tank 14 was increased, the pressure on the food product in the bottom portion 14B would increase, with detrimental effects on food product quality (e.g., due to a higher risk of burning the food product, lower homogenization efficiency, and so on, which also reduce shelf-lives). Moreover, the increased shelf-lives also result from the fact that the tank 14 can be operated under vacuum (so that contamination by ambient air is reduced), and that it can efficiently be cleaned. In addition, compared to conventional dairy lines in which the food product is continuously fed through extended pipes for heat treatment, the holding time in the tank 14 can essentially be extended as desired. For this reason, longer heat treatments (of more than 5, 10 or even 15 minutes) can easily be implemented, which also leads to longer shelf-lives.

[0161] In the following, exemplary food products obtained by processing food product ingredients in the process tank 14 of the food processing unit 10 will be described. These food products have beneficial properties, such as extended shelf-lives, that also result from the advantageous features of the food processing unit 10. Moreover, it even becomes possible to produce certain products, like camel milk yoghurt (which is challenging due to is low protein content), for the first time in an efficient batch- wise manner. However, it will be apparent that the exemplary food products discussed hereinafter could also be prepared using an alternative food processing device, albeit with reduced efficiency or reduced self-lives.

[0162] Various physical parameters of the food product ingredients and the resulting food products can be determined using suitable devices. Viscosity can, for example, be determined with a Brookfield DV-E Viscometer, e.g., Spindle No 03 at 20 rpm and 4°C. The droplet size of emulsions such as D50 can be determined, for example, by laser diffractometry (e.g., using a Mastersizer 2000 with Hydro 2000s & Malvern Instruments, UK-Malvern). The size of single particles / lumps can, e.g., be determined by using microscopy.

[0163] Fig. 13 illustrates in a flow diagram 1300 an exemplary method of processing one or more food product ingredients in the process tank 14 of the food processing unit 10 presented in Figs. 1 to 12 or another food processing unit.

[0164] The method illustrated in Fig. 13 includes a step 1302 of performing, using the heating element 56, a heat treatment of the one or more food product ingredients in the Foodiq Oy - 34 - 30A-164 117 process tank at a first temperature or first temperature range of typically between 60°C and 85°C for a first duration of typically more than 5 minutes.

[0165] The method includes performing, during or after the heat treatment in step 1302 and before a further heat treatment, a mixing step 1304 by operating the mixer 100 for a second duration at a first speed of typically over 2,000 RPM. It is to be noted that the mixing step 1304 need not be the logically first mixing step in the overall procedure. For example, another mixing step (not shown) may precede the heat treatment of step 1302.

[0166] The mixing step 1304 may serve various purposes depending on the particular recipe for processing food product ingredients in the process tank 14. For example, the mixing step 1304 may be used for homogenization. Homogenization (e.g., in terms of emulsification) is desirable when oil or fat is present as a food product ingredient. Homogenization is also required to "dissolve" food ingredient lumps (e.g., of a nominally powdery food ingredient such as protein powder) before a subsequent heat treatment at an elevated temperature that could potentially lead to a burning of such lumps. The mixing step 1304 can be implemented in a particularly beneficial manner in combination with the features of the food processing unit 10 discussed above, that likewise counteract a burning of the food product ingredients in the process tank 14. It has been found that the homogenization in the mixing step 1304 is particularly efficient at an elevated temperature as resulting from the heat treatment in step 1302.

[0167] The mixing step 1304 may result in an emulsion of the food products ingredients, preferably an emulsion having a D50 droplet size of less than 30 pm, preferably less than 20 pm, further preferred less than 10 pm and even further preferred less than 5 pm.

[0168] As a further step 1306, the method includes performing, using the heating element 56, the further heat treatment of the one or more food product ingredients in the process tank 14 at a second temperature or second temperature range of typically between 86°C and 95°C for a third duration of typically more than 5 minutes. The elevated second temperature or second temperature range, especially when applied for an extended duration of time, may result in pasteurization of the food product ingredients inside the process tank 14 (in terms of a reduced bacteria level) and, thus, to an extended shelf-live of the food product. Since the preceding mixing step 1304 has led to a homogenization of the food product ingredients, there will be no burning Foodiq Oy - 35 - 30A-164 117 of the food product ingredients in the tank 14, even if step 1306 involves higher temperatures that are maintained over an extended duration.

[0169] The method also includes performing, during or after the heat treatment in step 1306, a further mixing step 1308 by operating the mixer 100 for a fourth duration at a second speed of typically over 500 RPM (e.g., 2.000 RPM or higher). It is to be noted that the further mixing step 1308 need not be the logically second mixing procedure in the overall procedure, but temporally follows the mixing step 1304. The further mixing step 1308 may target proteins in the process tank 14, for example to avoid a splitting of the food product (or food product ingredients) contained therein (e.g., in regard of different phases).

[0170] After the mixing step 1304 and / or the further mixing step 1308, the one or more food product ingredients do not contain any particle or lumps having a size greater than 2 mm (e.g., greater than 500 pm). A bacterial culture may be added to the process tank after performing the further heat treatment in step 1306 (e.g., after the further mixing step 1308).

[0171] Some of the method implementations discussed herein assume that a fluid food product ingredient base is prepared and heated outside the process tank 14 (e.g., in the process tank 190) for reducing the processing time in the process tank 14. In other implementations, also the respective base could be prepared inside the tank 14.

[0172] A total weight of the food product ingredients contained in the process tank 14 may be within the range of 300 to 1,400 kg (e.g., 800 to 1,200 kg).

[0173] In the following examples certain temperature ranges are indicated for certain processing steps. When a temperature range is indicated, the temperature may remain constant at a particular value within this temperature range or the temperature may change within this temperature ranged during the indicated period of time. If an exemplary temperature value is indicated in addition to a temperature range, this temperature value typically yields particular beneficial results in regard to the final food product.

[0174] Once the man hole 30 has finally been closed, substantially the entire remaining processing cycle may be performed under vacuum (by operating the vacuum source 300). It has been found that processing under vacuum helps to achieve extended Foodiq Oy - 36 - 30A-164 117 self-lives in particular compared to processing lines with separate processing devices (e.g., conventional dairy lines), that typically do not allow to process the food product ingredients under vacuum from "start to finish".

[0175] It is to be noted that the following exemplary recipes for processing food product ingredients so as to arrive at a final food product are highly diverse, and still can all be realized in one and the same food processing unit 10. This fact illustrates the particular versatility of the food processing unit 10 presented herein, which thus can truly be designated as a multi-purpose device.

[0176] Example "Camel Milk Yoghurt"

[0177] Until now, it was not possible to efficiently produce a sensory acceptable camel milk yoghurt at a commercial scale, in particular without using stabilizers. Camel milk, due to its distinct and unique nature, is said to take a much longer time to cream than its counterparts such as goat milk or cow milk. Moreover, when camel milk does end up attaining a creamy texture, it does not cream in a manner similar to other kinds of animal dairy. In fact, even at the end stage of creaming, camel milk allegedly does not attain a fully creamy consistency.

[0178] Fermenting popular forms of milk such as cow milk or buffalo milk into yogurt is standard practice. This is because when such popular types of milk are heated consistently at a fairly high temperature, they do not take too long to coagulate. The fermentation of camel milk, however, is know to be a difficult task. With the food processing unit 10, it now becomes possible for the first time to efficiently produce camel milk yoghurt in commercially significant amounts.

[0179] The production of camel milk yoghurt starts by preparing a camel milk base comprising fresh camel milk or a recombinated mix of water and camel milk powder. In relation to the final camel milk yoghurt product, the camel milk base will be present with typically ca. 90 to 96 weight% (e.g., ca. 94,2 weight%). The camel milk base is heated up to ca. 50 to 70°C (e.g., ca. 60°C) and the temperature range or temperature is held for ca. 50 to 70 minutes (e.g., ca. 60 minutes). The pre-processing helps to properly condition the powder / water mixture. It may also contribute to "ripening" of the proteins. While this pre-processing can be done inside the process tank 14, production efficiency in increased when the pre-processing takes place outside the process tank 14 (e.g., in the separate process tank 190 coupled to the feeding line 180, see Fig. 12). Foodiq Oy - 37 - 30A-164 117

[0180] The pre-processed camel milk base is then introduced into the process tank 14 via the feeding line 180 of Fig. 12, that is coupled to the pipe section 36 leading to the inlet opening 40. The food product ingredients in the tank 14 (starting with the camel milk base) are then continuously agitated in the tank 14 (via the agitator paddles 124) until the processed food product leaves the tank 14.

[0181] Once transferred to the tank 14 and while being agitated, the camel milk base is heated to a temperature range of ca. 75 to 85°C (e.g., to a temperature of ca. 80°C) using the tempering jackets 56A, 56B. This temperature range or temperature is held over a period of ca. 12 to 24 minutes (e.g., of ca. 14 to 20 minutes). This temperature treatment contributes to conditioning ("ripening") of the proteins, like in the protein-based examples that follow.

[0182] During or after the temperature treatment, sugar (optional) and fibers are added to the heated camel milk base (typically via the manhole 30). In one variant, the sugar is added in the form of granulated sugar (e.g., 2.0 weight%). The fibers may be added in the amount of 2.0 to 6.0 weight%. The added fibers may include a mixture of two or three or more fiber types, such as a mixture of general fibrous material (e.g., ca. 2.9 weight%), citrus fiber (e.g., ca. 0.8 weight%) and flaxseed fiber (e.g., ca. 0.3 weight%). Citrus fiber is added to bind water and flaxseed fiber is added to bind fat.

[0183] After the sugar and the fibers have been added to the heated camel milk base, the high-speed mixer 100 is operated for ca. 30 seconds to 3 or 5 minutes (e.g., for ca. 1 minute). In a preferred variant, the mixer 100 is operated at ca. 2,500 to 3,500 RPM (e.g., at ca. 3,000 RPM). As a result, the food product ingredients in the tank 14 are mixed. Additionally, protein denaturization is enhanced.

[0184] After this mixing step, the heated camel milk base is heated to a higher temperature range of ca. 85 to 95°C (e.g., to a temperature of ca. 90°C) using the tempering jackets 56A, 56B (e.g., over a duration of ca. 5 to 15 minutes, such as ca. 7 to 10 minutes). This temperature range or temperature is held over a period of ca. 10 to 30 minutes (e.g., of ca. 20 minutes), which contributes to pasteurization of the food product ingredients in terms of a bacteria level reduction. During or after that period, the high-speed mixer 100 is operated once more for ca. 30 seconds to 3 minutes (e.g., for ca. 1 minute). In a preferred variant, the mixer 100 is operated at ca. 2,500 to 3,500 RPM (e.g., at ca. 3,000 RPM). As a result, proteins are further denaturized Foodiq Oy - 38 - 30A-164 117

[0185] (in addition to the denaturization resulting from the heat treatment at the higher temperature).

[0186] It is to be noted that in conventional dairy lines in which pasteurization is performed in a heated pipe system through which the food product is continuously fed, and which limits heating times in view of practical pipe length limitations, the process tank 14 permits virtually unlimited heating times.

[0187] Then, the food product ingredients in the tank 14 are cooled down to a temperature range of ca. 38 to 48°C (e.g., to a temperature of ca. 43°C + / - 2°C) using the jackets 56A, 56B. The exact temperature is chosen depending on the desired structure, aroma level, fermentation time and final pH. Then, a bacteria culture (fermentation culture) is added as further food product ingredient (e.g., via the manhole 30). The bacteria culture is added only in very minor weight%, as generally known in the art (e.g., of 0,0003%). The food product ingredients in the tank 14 are then agitated further for ca. 1 to 5 minutes (e.g., for ca. 3 minutes), including scraping.

[0188] Next, the high-speed mixer 100 is operated once more for ca. 1 to 20 seconds (e.g., for ca. 5 seconds). In a preferred variant, the mixer 100 is operated at ca. 500 to 3,000 RPM (e.g., at ca. 1,500 RPM). As a result, the food product obtains the desired texture and structure (e.g., does not split into distinct phases).

[0189] Then, the resulting food product is pumped via the outlet opening 86 into the buffer tank 400. From the buffer tank 400, the food product is packaged into cups (consumer package) at, e.g., 43°C. Further, fermentation occurs in cups (e.g., at 43°C). When the target pH has been reached, the cups are cooled to 2 to 4°C (e.g., in a cooling warehouse and / or via a cooling tunnel).

[0190] Example "Protein Pudding"

[0191] There is a desire for "clean label" puddings that do not include "E code" food additives but still have a sensorily convenient structure and a long shelf-life. Such puddings can be produced using the food processing unit 10.

[0192] The production of protein puddings starts by preparing a protein pudding base comprising whole milk (dairy) at ca. 85 to 90 weight% (e.g., 8.99 weight%). Proteins (e.g., milk protein) are added to the whole milk (e.g., at ca. 10.00 weight%). The resulting food product ingredients are subjected to micro-breaking via a micro-breaker Foodiq Oy - 39 - 30A-164 117

[0193] (e.g., to "dilute" or disperse the protein) and then heated up to ca. 50 to 70°C (e.g., ca. 60°C). This temperature range or temperature is held for ca. 50 to 70 minutes (e.g., ca. 60 minutes). This pre-processing can be done inside the process tank 14 using the high-speed mixer 100 as micro-breaker. The mixer 100 will be operated for 1 to 5 minutes at 2,000 RPM.

[0194] The pre-processed protein pudding base is then introduced into the process tank 14 via the feeding line 180 of Fig. 12, that is coupled to the pipe section 36 leading to the inlet opening 40. In the tank 14, the temperature of the protein pudding base is initially kept at ca. 50 to 70°C (e.g., ca. 60°C). Moreover, the food product ingredients (i.e., starting with the protein pudding base) in the tank 14 are continuously agitated in the tank 14 (via the agitator paddles 124) until the processed food product leaves the tank 14.

[0195] During agitation, further food product ingredients are added to the protein pudding base. These ingredients comprise one or more of cocoa powder (or another flavor), aroma (e.g., chocolate aroma), salt (if desired) and a sweetener (if desired, such as an artificial sweetener like sucralose). In one example, the cocoa powder is added with 1.70 weight%, the aroma with 0.20 weight%, the salt with 0.10 weight%, and the sweetener with 0.01 weight%).

[0196] After the further food product ingredients have been added to the protein pudding base, the high-speed mixer 100 is operated for ca. 30 seconds to 5 minutes (e.g., for ca. 2 minutes). In a preferred variant, the mixer 100 is operated at ca. 2,500 to 3,500 RPM (e.g., at ca. 3,000 RPM). As a result, the food product ingredients in the tank 14 are mixed.

[0197] After this mixing step, the food product ingredients in the tank 14 are heated to a higher temperature range of ca. 85 to 95°C (e.g., to a temperature of ca. 90°C) using the tempering jackets 56A, 56B (e.g., over a duration of ca. 16 to 35 minutes, such as ca. 20 to 30 minutes). This temperature range or temperature is held over a period of ca. 5 to 15 minutes (e.g., of ca. 10 minutes), which contributes to pasteurization of the food product ingredients in terms of a bacteria level reduction.

[0198] During or after that period, the high-speed mixer 100 is operated once more for ca.

[0199] 15 seconds to 3 minutes (e.g., for ca. 30 seconds). In a preferred variant, the mixer 100 is operated at ca. 1,000 to 3,000 RPM (e.g., at ca. 3,000 RPM). Foodiq Oy - 40 - 30A-164 117

[0200] Then, the food product ingredients in the tank 14 are cooled down to a temperature range of ca. 75 to 85°C (e.g., to a temperature of ca. 80°C) using the jackets 56A, 56B.

[0201] In a further step, the resulting food product is pumped via the outlet opening 86 into the buffer tank 400. From the buffer tank 400, the food product is packaged into cups (consumer package).

[0202] Example "Cream Cheese"

[0203] This example provides a "clean-label" cream cheese (i.e., without additives) that still has a particularly long shelf-live of 60 days and more.

[0204] The production of the cream cheese starts by preparing a cream cheese base comprising semi-skimmed milk, cream and proteins (e.g., milk proteins). In relation to the final cream cheese product, the semi-skimmed milk will be present with typically ca. 48 to 56 weight% (e.g., ca. 52.4 weight%), the cream with typically ca. 35 to 40 weight% (e.g., ca. 37.4 weight%) and the proteins with typically ca. 3 to 4.5 weight% (e.g., ca. 3.7 weight%).

[0205] The resulting food product ingredients are subjected to micro-breaking via a microbreaker and then heated up to ca. 50 to 70°C (e.g., ca. 60°C). This temperature range or temperature is held for ca. 50 to 70 minutes (e.g., ca. 60 minutes). This pre-processing can be done inside the process tank 14 using the high-speed mixer 100 as micro-breaker. The mixer 100 will be operated for 1 to 5 minutes at 2,000 RPM. Production efficiency is increased when the pre-processing takes place outside the process tank 14 (e.g., in the separate process tank 190 coupled to the feeding line 180, see Fig. 12).

[0206] If the pre-processing took place in the process tank 190, the pre-processed cream cheese base is introduced into the process tank 14 via the feeding line 180 of Fig. 12, that is coupled to the pipe section 36 leading to the inlet opening 40. The food product ingredients in the tank 14 (starting with the cream cheese base) are then continuously agitated (via the agitator paddles 124) until the processed food product leaves the tank 14.

[0207] During agitation, fibers are added to the cream cheese base (typically via the manhole 30). The fibers may be added in the amount of 0.50 to 3.0 weight%. The added Foodiq Oy - 41 - 30A-164 117 fibers may include a mixture of two or three or more fiber types, such as flaxseed fiber (e.g., ca. 1.0 weight%) and citrus fiber (e.g., ca. 0.5 weight%).

[0208] After the fibers have been added to the cream cheese base, the high-speed mixer 100 is operated for ca. 1 to 5 minutes (e.g., for ca. 3 minutes). In a preferred variant, the mixer 100 is operated at ca. 2,500 to 3,500 RPM (e.g., at ca. 3,000 RPM). As a result, the food product ingredients in the tank 14 are mixed. Additionally, protein denaturization is enhanced.

[0209] After the mixing step, the food product ingredients in the tank 14 heated to a temperature range of ca. over 60 to 80°C (e.g., to a temperature of ca. 70°C) using the tempering jackets 56A, 56B (and, e.g., over a duration of ca. 5 to 15 minutes, in particular 7 to 10 minutes). This temperature range or temperature is held over a period of ca. 7 to 10 minutes. The heat treatment contributes to conditioning of the proteins, before the finalization of their "ripening" in the next heat treatment step at pasteurization temperatures.

[0210] Then, further food product ingredients are added. These ingredients comprise further one or more of fibers, salt and acid. In one example, the further fibers are added with ca. 4.0 weight%, the salt with ca. 0.50 weight%, and the acid (e.g., lemon juice) with ca. 0.50 weight%).

[0211] After the further ingredients have been added to the cream cheese base, the highspeed mixer 100 is operated for ca. 30 seconds to 3 minutes (e.g., for ca. 1 minute). In a preferred variant, the mixer 100 is operated at ca. 2.500 to 3.500 RPM (e.g., at ca. 3.000 RPM). As a result, the food product ingredients in the tank 14 are mixed. Additionally, protein denaturization is continued (in addition to the denaturization resulting from the heat treatment at the higher temperature).

[0212] After this mixing step, the ingredients in the tank 14 are heated to a higher temperature range of ca. 85 to 95°C (e.g., to a temperature of ca. 90°C) using the tempering jackets 56A, 56B (e.g., over a duration of ca. 12 to 24 minutes, such as ca. 14 to 20 minutes). This temperature range or temperature is held over a period of ca. 5 to 15 minutes (e.g., of ca. 10 minutes), which contributes to pasteurization of the food product ingredients in terms of a bacteria level reduction.

[0213] Then, the food product ingredients in the tank 14 are cooled down to a temperature range of ca. 38 to 48°C (e.g., to a temperature of ca. 43°C + / - 2°C) using the Foodiq Oy - 42 - 30A-164 117 jackets 56A, 56B. The exact temperature is chosen depending on the desired structure aroma level, fermentation time and final pH. Then, a bacteria culture (fermentation culture) is added as further food product ingredient (e.g., via the manhole 30). The bacteria culture is added only in very minor weight%, as generally known in the art (e.g., of 0,0003%). The food product ingredients in the tank 14 are then agitated further for ca. 2 to 10 minutes (e.g., for ca. 5 minutes), including scraping.

[0214] Next, the high-speed mixer 100 is operated once more for ca. 1 to 20 seconds (e.g., for ca. 5 seconds). In a preferred variant, the mixer 100 is operated at ca. 500 to 3,000 RPM (e.g., at ca. 1,500 RPM). As a result, the food product obtains the desired texture and structure (e.g., does not split into distinct phases).

[0215] Then, the resulting food product is pumped via the outlet opening 86 into the buffer tank 400. In the buffer tank 400, fermentation occurs (e.g., at 43°C) until a target pH has been reached. When the target pH has been reached, the food product is packaged from the buffer tank 400 (in consumer packages) and cooled to 2 to 4°C (e.g., in a cooling warehouse and / or via a cooling tunnel).

[0216] Example "Vegan Cream Cheese"

[0217] This example provides a "clean-label" vegan cream cheese (i.e., without additives) that still has a particularly long shelf-live.

[0218] The production of vegan cream cheese (i.e., of a vegan spread similar to cream cheese) starts by preparing a suitable base comprising a milk substitute such as oat milk and fibers. In relation to the final food product, the oat milk or other milk substitute will be present with typically ca. 64 to 98.5 weight% (e.g., ca. 97.5 weight%) and the fibers with ca. 1.5 to 3.5 weight%. The added fibers may include a mixture of two or three or more fiber types, such as flaxseed fiber (e.g., ca. 2.0 weight%) and citrus fiber (e.g., ca. 0.6 weight%). This pre-processing can be done inside the process tank 14, optionally with operating the mixer 100 for 1 to 5 minutes at 2,000 RPM, and at an elevated temperature (e.g., at 50 to 65°C, in particular at ca. 60°C). Production efficiency is increased if the pre-processing takes place outside the process tank 14 (e.g., in the separate process tank 190 coupled to the feeding line 180, see Fig. 12).

[0219] If the pre-processing took place in the process tank 190, the vegan cream cheese base is introduced at the elevated temperature into the process tank 14 via the Foodiq Oy - 43 - 30A-164 117 feeding line 180 of Fig. 12, that is coupled to the pipe section 36 leading to the inlet opening 40. The food product ingredients in the tank 14 (starting with the vegan cream cheese base) are then continuously agitated (via the agitator paddles 124) until the processed food product leaves the tank 14.

[0220] During agitation, vegetable oil is added to the tank 14 via the liquid inlet pipe 84 (e.g., at a vacuum of -0,20 bar) and in an amount of ca. 15 to 25 weight%. In one variant, rapeseed oil is used (e.g., in an amount of 20 weight%).

[0221] In a next step, the high-speed mixer 100 is operated for ca. 1 to 5 minutes (e.g., for ca. 3 minutes). In a preferred variant, the mixer 100 is operated at ca. 2.500 to 3,500 RPM (e.g., at ca. 3,000 RPM). As a result, the food product ingredients in the tank 14 are mixed. Additionally, emulsification occurs.

[0222] After the mixing step, the food product ingredients in the tank 14 heated to a temperature range of ca. over 60 to 80°C (e.g., to a temperature of ca. 70°C) using the tempering jackets 56A, 56B (and, e.g., over a duration of ca. 12 to 24 minutes, in particular 14 to 20 minutes). This temperature range or temperature is held over a period of ca. 5 to 15 minutes (e.g., ca. 10 minutes).

[0223] In a next step, the high-speed mixer 100 is operated for ca. 30 seconds to 3 minutes (e.g., for ca. 1 minute). In a preferred variant, the mixer 100 is operated at ca. 2.500 to 3.500 RPM (e.g., at ca. 3.000 RPM).

[0224] After this mixing step, the ingredients in the tank 14 are heated to a higher temperature range of ca. 85 to 95°C (e.g., to a temperature of ca. 90°C) using the tempering jackets 56A, 56B (e.g., over a duration of ca. 12 to 24 minutes, such as ca. 14 to 20 minutes). This temperature range or temperature is held over a period of ca. 5 to 15 minutes (e.g., of ca. 10 minutes), which contributes to pasteurization of the food product ingredients in terms of a bacteria level reduction..

[0225] In a further mixing step, the high-speed mixer 100 is operated for ca. 30 seconds to 3 minutes (e.g., for ca. 1 minute). In a preferred variant, the mixer 100 is operated at ca. 2.500 to 3.500 RPM (e.g., at ca. 3.000 RPM). As a result, the food product obtains the desired texture and structure (e.g., does not split into distinct phases).

[0226] Then, the food product ingredients in the tank 14 are cooled down to a temperature range of ca. 38 to 48°C (e.g., to a temperature of ca. 43°C + / - 2°C) using the Foodiq Oy - 44 - 30A-164 117 jackets 56A, 56B. The exact temperature is chosen depending on the desired structure aroma level, fermentation time and final pH.

[0227] Then, the resulting food product is pumped via the outlet opening 86 into the buffer tank 400. In the buffer tank 400, fermentation occurs (e.g., at 43°C) until a target pH has been reached. When the target pH has been reached, the food product is packaged from the buffer tank 400 (in consumer packages) and cooled to 2 to 4°C (e.g., in a cooling warehouse and / or via a cooling tunnel). As has become apparent from the preceding examples, the food processing unit 10 is configured to produce food products as diverse a camel milk yoghurt and vegan cream cheese without additives and at extraordinarily long shelf-lives.

[0228] While the present disclosure has been described with reference to exemplary embod- iments, the scope of the invention is not limited thereto but only defined by the claims that follow.

[0229] Foodiq Oy - 45 - 30A-164 117

[0230] List of Reference Numerals Foodiq Oy -46- 30A-164117 Foodiq Oy - 47 - 30A-164 117

Claims

Foodiq Oy - 48 - 30A-164 117Claims1. A method of processing one or more food product ingredients in a process tank (14) of a food processing unit (10), wherein the processing unit (10) includes a heating element (56) for heating the food product ingredients and a high-speed mixer (100) capable of mechanically processing the food product ingredients at over 2,000 RPM, the method comprising the following steps: performing, using the heating element (56), a first heat treatment (1302) of the one or more food product ingredients in the process tank (14) at a first temperature or first temperature range between 60°C and 85°C for a first duration of more than 5 minutes; performing, during or after the first heat treatment and before a second heat treatment, a first mixing step (1304) by operating the mixer (100) for a second duration at a first speed of over 2,000 RPM; performing, using the heating element (56), the second heat treatment (1306) of the one or more food product ingredients in the process tank (14) at a second temperature or second temperature range between 86°C and 95°C for a third duration of more than 5 minutes; and performing, during or after the second heat treatment, a second mixing step (1308) by operating the mixer (100) for a fourth duration at a second speed of over 500 RPM.

2. The method of claim 1, wherein the one or more food product ingredients comprise proteins, preferably milk or plant proteins, and wherein at least one of the second heat treatment and the second mixing step contributes to protein modification.

3. The method of claim 2, wherein the first heat treatment contributes to protein modification, preferably an at least partial protein denaturation; and / or at least one of the second heat treatment and the second mixing step contributes to an at least partial further protein denaturation.Foodiq Oy - 49 - 30A-164 1174. The method of claim 2 or 3, wherein the first mixing step contributes to at least one of protein modification and homogenization of protein-containing lumps.

5. The method of any of the preceding claims, wherein the one or more food product ingredients comprise carbohydrates, and wherein at least one of the first treatment and the first mixing step contributes to an opening of the carbohydrates.

6. The method of claim 5, wherein at least one of the second treatment and the second mixing step contributes to at least one of carbohydrate modification and homogenization of carbohydrate-containing lumps.

7. The method of any of the preceding claims, wherein the first heat treatment step is at a first temperature or first temperature range between 69°C and 81°C for a first duration of more than 5 minutes; and / or the second heat treatment step is at a second temperature or second temperature range between 88°C and 94°C for a third duration of more than 5 minutes.

8. The method of any of the preceding claims, wherein the first mixing step results in an emulsion of the food products ingredients, preferably an emulsion having a D50 droplet size of less than 30 pm, preferably less than 20 pm, further preferred less than 10 pm and even further preferred less than 5 pm.

9. The method of any of the preceding claims, wherein a bacterial culture is added to the process tank (14) after the second heat treatment.

10. The method of any of the preceding claims, wherein after the first mixing step and / or the second mixing step, the one or more food product ingredients do not contain any particle or lumps having a size greater than 2 mm, or greater than 500 pm.

11. The method of any of the preceding claims, wherein i. the heating element comprises a tempering jacket (56) covering at least a portion of the process tank (14) and defining at leastFoodiq Oy - 50 - 30A-164 117 one compartment (58) for receiving a fluid tempering medium; and / or ii. the process tank (14) has a netto volume between 600 I and 1,400 I; and / or iii. a total weight of the one or more food product ingredients contained in the process tank (14) is within the range of 300 kg and 1,400 kg.

12. The method of claim 11, wherein the process tank (14) comprises a bottom region (14B), and wherein, in a direction of a gravitational force, a lower region of the bottom portion (14B) is excluded from being covered by the tempering jacket (56).

13. The method of any of the preceding claims, wherein the one or more food product ingredients include i. a fluid food product ingredient base; and ii. one or more powdery or solid food product ingredients.

14. The method of claim 13, wherein the first mixing step is performed to homogenize the one or more powdery or solid food product ingredients within the fluid food product ingredient base.

15. The method of claim 14, wherein the one or more powdery or solid food product ingredients include at least one of proteins, carbohydrates, starch, sugar and fibers.

16. The method of any claims 13 to 15, wherein at least the fluid food product ingredient base is supplied to the process tank (14) at an elevated temperature of at least 40°C, and in particular at least 50°C.

17. The method of claim 16, wherein one or more of the one or more powdery or solid food product ingredients are supplied to the fluid food product ingredient base after same has been supplied to the process tank (14).

18. The method of any of the preceding claims, wherein treatment at the second temperature or second temperatureFoodiq Oy - 51 - 30A-164 117 ranges contributes to pasteurization of the food product ingredients in terms of a bacteria level reduction.

19. The method of any of the preceding claims, comprising cooling down the one or more food product ingredients to a third temperature or third temperature range between 38°C and 48°C; and adding a fermentation culture to the cooled down food product ingredients; wherein the second mixing step is performed after the fermentation culture has been added.

20. The method of any of the preceding claims, wherein the first temperature or first temperature range is 69°C to 81°C and / or wherein the second temperature or second temperature range is 88°C to 94°C, and in particular over 90°C.

21. The method of any of the preceding claims, wherein the first duration is 10 minutes to 25 minutes, in particular 14 minutes to 20 minutes, and / or wherein the third duration is 15 minutes to 35 minutes, in particular 20 minutes to 30 minutes.

22. The method of any of the preceding claims, wherein the second duration is 20 seconds to 5 minutes, in particular 45 seconds to 2 minutes and / or the fourth duration is 1 second to 3 minutes, in particular 30 seconds to 2 minutes.

23. The method of any of the preceding claims, wherein the first speed is over 2,500 RPM, in particular over 2,800 RPM, and / or wherein the second speed is over 2,000 RPM, in particular over 2,500 RPM.

24. The method of any of the preceding claims, wherein the food product ingredients include one or more of: i. a liquid food ingredient base at 60 to 98 weight% ii. proteins at 1 to 20 weight%; iii. fibers at 0,2 to 3 weight%; iv. fat and / or oil at 1 to 30 weight% v. optionally one or more further ingredients at up to 10 weight%.Foodiq Oy - 52 - 30A-164 11725. The method of claim 24, wherein the food product ingredients include one or more of: i. a liquid food ingredient base at 70 to 98 weight% ii. proteins at 3 to 18 weight%; iii. fibers at 1 to 3 weight%; iv. fat and / or oil at 5 to 25 weight% v. optionally one or more further ingredients at up to 8 weight%.

26. The method of any of the preceding claims, wherein the processing unit (10) includes an agitator (124), and comprising agitating the food product ingredients with the agitator (124) at least during the first heat treatment and the second heat treatment.

27. The method of any of the preceding claims, wherein the resulting food product containt stabilizers and / or ingredients to which e-codes are assigned.

28. The method of any of the preceding claims, wherein the method comprises a final step of obtaining the food product29. A food product obtained by the method of any of claims 1 to 28.

30. The food product of claim 29, wherein the food product is selected from camel milk yoghurt, pudding, cream cheese, and vegan cream cheese.

31. The food product of claim 29 or 30, being in emulsified form.

32. The food product of claim 31, having a D50 droplet size of less than 30 pm, preferably less than 20 pm, further preferred less than 10 pm and even further preferred less than 5 pm.

33. The food product of any of claims 29 to 32, having a viscosity of at least 300 mPa-s, preferably 1500 mPa-s.

34. The food product of any of claims 29 to 33, wherein the food product does not contain any pyrolysis products or Maillard reaction products.Foodiq Oy - 53 - 30A-164 11735. The food product of any of claims 29 to 34, wherein the food product ingredients include one or more of, preferably all:- a liquid food ingredient base at 60 to 98 weight%- proteins at 1 to 20 weight%;- fibers at 0.2 to 3 weight%;- fat and / or oil at 1 to 30 weight%- optionally one or more further ingredients at up to 10 weight%, preferably the one or more further ingredients include a bacteria culture and / or carbohydrates.

36. The food product of any of claims 29 to 35, having a shelf-life of at least 2 months, preferably at least 3 months or at least 6 months.

37. The food product of any of claims 29 to 36, wherein the food product is a camel milk yoghurt having a protein content of 3.5 weight% or less, preferably 3.2 weight% or less and / or a fat content of 5 weight % or less, preferably 4.5 weight% or less, and / or a lactose content of 5 weight % or less, preferably 4.5 weight or less, and / or a water content of at least 86 weight%, preferably at least 88 weight %.

38. The food product of any of claims 29 to 37, wherein the one or more food product ingredients do not contain thickening agents, in particular do not contain added starch, and / or do not contain stabilizers.

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