Nikken Foods ― Creating natural flavors and healthier foods.
R&D and production of natural ingredients for the food industry.

Business Overview

Equipment

extraction and concentration equipment

Mixing and heating

Drying and powderization

Pulverization

Sub-critical water extraction

Others

 

Mixer

This device is used for mixing multiple raw materials and ingredients. The mixer type is selected according to grain size and classification to produce the desired product. The device is excellent for combining oils and fats to achieve diverse flavors.

Manufacturing Process ‘Mixing’ of blended powders
Product category Japanese broth (dashi) productsChinese cuisine productsWestern cuisine productsBlended and flavored tea productsVegetable products

Extract mixing tank

This equipment is used for heat mixing of various liquid and paste type raw materials. Useful in mixing various levels of viscosity and oil content, it also generates the Maillard reaction* through adjustments to temperature and heating duration.
*Maillard reaction: a reaction that produces non-enzymatic browning (melanoidin) due to the chemical reaction when heat is applied to a mixture of reducing sugar and an amino acid.

Manufacturing Process ‘Heat sterilization’ of liquid products‘Heat sterilization’ and ‘reaction’ of pastes
Product category Meat productsSeafood productsVegetable productsFish sauce

Kneader

This device stirs or kneads high viscosity ingredients with no burning. We can also utilize a combined kneader and needle agitator.

Manufacturing Process ‘Heat sterilization’ of liquid products‘Heat sterilization’ of vacuum-dried powder
Product category Meat productsVegetable productsSweet and fruit-based products

Vacuum oblique kneader

With a broad range of functions, this equipment heats, extracts, mixes, and concentrates extracts and pastes.
The low-temperature heating in a vacuum environment produces smooth, high quality food items, retaining appealing aromas while removing foam. The mixing blades revolve on a slant, allowing even ingredients of high viscosity to be heated, mixed and concentrated effectively.

Manufacturing Process ‘Heat sterilization’ of liquid products‘Concentration’ of pastes
Product category Meat productsShellfish extractsVegetable productsSoy sauce pastes

Steam boiler

These stirring kettles apply the steam heat method, sautéing ingredients slowly and evenly, without burning.

Manufacturing Process ‘Sautee’ of sautée block
Product category Vegetable sautées

Direct boiler

Gas heat cookers are useful for sautéing, simmering and warming over a direct flame. They are also used to produce flavored oils through high-heat extraction.

Manufacturing Process ‘Heating’ of oils
Product category Vegetable oil productsFish oil productsComposite oil products

Soup kettle

This double-structure stainless kettle simmers and warms soups and other liquids. Cooking temperatures are controlled to ensure contents do not boil or burn.

Manufacturing Process ‘Heating’ of oils
Product category Vegetable oil productsFish oil productsComposite oil products
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