Abstract: One or more meat products are positioned in a meat chilling enclosure in which cooled air is added to cool the contents of the enclosure. A water spray including a desired carbon monoxide content in solution is introduced into the meat chilling enclosure. The desired carbon monoxide content may comprise no more than approximately the maximum carbon monoxide content that is held in solution in the spray water at approximately the temperature at which the spray water is introduced into the meat chilling enclosure. Alternatively, carbon monoxide held in solution in the spray water may be limited to approximately the maximum carbon monoxide content that is held in solution in the spray water at a maximum temperature maintained in the meat chilling enclosure. A pH increasing material such as ammonia gas or ammonium hydroxide solution may also be added to the meat chilling enclosure to produce and maintain a desired ammonia gas content in the enclosure atmosphere.

Abstract: A novel method for controlling adhesion of food product to process surfaces by manipulating fryer oil composition and treating process surfaces. Adding various chemical species to fryer oil allows control of interfacial tension between food product and process surface. Process surfaces may be abraded to reduce surface area in contact with food product thereby reducing undesirable product adhesion.

Abstract: Apparatus for producing a serving of frozen confectionery product is characterized by a supply of liquid gas, a support for removably carrying a disposable container that holds a volume of unfrozen confectionery mix, and a holder for releasably holding a disposable agitator, such that the agitator extends into confectionery mix in the container. A valve controllably dispenses liquid gas into the confectionery mix in the container while relative motion is imparted to the container and agitator to agitate and admix the confectionery mix and liquid gas while the liquid gas mix evaporates to cool and freeze the confectionery mix, through a transfer of heat from the confectionery mix to the liquid gas and through the latent heat of evaporation of the liquid gas, to produce the frozen confectionery product.

Abstract: The invention is directed to an apparatus and process for marinating foodstuffs in a short period of time. The apparatus includes a food holding container, a base and a shaft for transmitting ultrasonic mechanical vibrations from a source of ultrasonic vibrations in communication with a base, thereby tenderizing and imparting flavor to the foodstuffs. In addition to the ultrasonic vibrations, the apparatus can include a marinade injection system that injects marinade into the meat prior to being subjected to the ultrasonic vibrations.

Abstract: An infusion beverage package includes a body portion having overlying layers of porous material that are joined to form at least one compartment for carrying infusion beverage product in addition to a weight that causes the body portion to sink in water. The compartment(s) may also carry an agent (e.g., sweetener) that imparts flavor characteristics into a solution during steeping of the infusion beverage product. The weight is preferably realized by a non-toxic, insoluble odorless, flavorless microwaveable material (e.g., ceramic material, porcelain material, and naturally-occurring rock material). Alternatively, the weight may be realized by a dissolvable agent such as a sweetener. A multi-compartment single bag design and dual-bag designs are illustrated.

Abstract: A coffee bean roaster and a method for roasting coffee beans using the roaster are disclosed. The coffee bean roaster includes an oven having a ceramic heating plate with a gate, and a rotary sliding unit to enter the gate so as to slide into the ceramic heating plate, so that the rotary sliding unit roasts coffee beans while rolling the coffee beans and spacing the coffee beans from both the ceramic heating plate and a burner. The method for roasting coffee beans using the coffee bean roaster includes entering the rotary sliding unit containing the coffee beans into the oven through the gate so as to place the rotary sliding unit in the oven at a position spaced apart from both the ceramic heating plate and the burner, roasting the coffee beans by far-infrared radiant heat emitted from the ceramic heating plate, and reburning combustion gases, generated from the roasting of the coffee beans, by the burner.

Abstract: A method of controlling a food processor includes retaining in a container cooked rice and sushi dressing in a predetermined ratio, mixing the cooked rice and the sushi dressing in the container to perform a mixing process, and cooling the cooked rice and the sushi dressing with air to perform a cooling process. The mixing process and cooling process are performed intermittently according to a cooling-mixing process, which comprises a plurality of cycles carried out repeatedly. One cycle includes one-cooling operation, having a standstill duration, for merely sending air while keeping the cooked rice without mixing, and another-cooling operation for sending air while mixing the cooked rice. The standstill duration of the one-cooling operation is gradually prolonged in every predetermined number of the cycles.

Abstract: A method of producing Dried Distiller's Grain with Solubles (DDGS) agglomerated particles is disclosed. The method comprises the steps of separating a first product stream out of the whole stillage that is primarily solid material from a second product stream that is primarily liquid, agglomerating the first product stream using a mechanical compression machine such as an extruder, and exposing the agglomerated particles to microwave radiation of a sufficient energy for a sufficient time so that the resulting moisture of the agglomerated particles is between 3% and 40% by weight. The second product stream may be condensed and blended with the first product stream prior to, or concurrently with, the step in which the agglomerated particles are formed. Additionally, other additives, such as enzymes, may be added to the first product stream to enhance the final product's desirability as a nutritional source.

Abstract: The invention can be summarized as follows. There is provided a method for preserving the quality of a perishable product comprising the step of treating the product with one or more near-infrared lights, wherein preferably at least one near-infrared light is a near-infrared laser (or laser diode). The perishable product may be simultaneously treated with a magnetic field. The invention also pertains to an apparatus that may be used to preserve the quality of a perishable product.

Abstract: A method for blanching vegetable material comprising heat treating the vegetable material in a current of hot air at a temperature in the range from above 100° C. to 150° C. in an environment which substantially reduces evaporative loss of water from the vegetable material.

Abstract: A method of manufacture comprising the following steps: (a) making a vent hole in a package; (b) loading product into a receptacle of the package via an opening; (c) closing the opening; (d) placing an air-permeable layer of material over the vent hole; (e) squeezing the receptacle after steps (a) through (d) have been performed to force air out the vent hole; and (f) after step (e) has been performed, sealing the package so that air cannot enter the receptacle via the vent hole. In accordance with some embodiments, the vent hole is formed in the receptacle and sealed by means of an air-impermeable patch or by joining two walls of the receptacle together. In accordance with other embodiments, the vent hole is formed in a zipper tape attached to the receptacle and various means can be used to seal the vent hole after air removal.

Abstract: A method and device for manufacturing an ice cream dessert that includes a built-in ice cream confectionery decoration deposited in the form of a gathered frill folded over on itself, the folds of which run alternately in one direction then in the opposite direction by extrusion from a set of moving nozzles with flattened end-piece with slot-shaped nozzle outlet placed above a moving support. The apparatus includes a source of cold ice cream composition supplying at least one extruded ribbon of ice cream composition at a temperature of ?6° C. or below, a support for the set of moving nozzles which is given an oscillating movement transversely with respect to the moving support, and a mechanical device for setting the oscillating support in motion. The method can be practiced by operation of the device.

Abstract: The present invention is directed to a forming apparatus comprising (a) first and second forming rolls with forming pockets in corresponding alignment, wherein at least one roll has one or more continuous grooves extending around the circumference of the roll in a plane perpendicular to the longitudinal axis of the roll and which intersects the forming pockets in the plane, wherein the first and second forming rolls rotate in directions counter to one another, and (b) one or more forming pins positioned between the counter rotating rolls and within the continuous groove of the roll.

Abstract: The present invention relates to a capsule containing a substance for the preparation of a beverage that is designed to be extracted by injection of a fluid under pressure. The capsule comprises a closed chamber containing the substance with at least part of the closed chamber including a retaining part made of a flexible membrane. One or more raised elements that face the membrane are associated with and forming part of the capsule. These element(s) are used to open the capsule due to a buildup of pressure therein. This rise in pressure causes relative engagement of the raised element(s) with the membrane until the membrane ruptures or is torn to release the formed beverage from the chamber. As the liquid of the beverage does not come into contact with the machine, hygiene is improved and cross-contamination is reduced when preparing a beverage from the capsule.

Abstract: Food safety and longevity of still respiring fruit or vegetable pieces are enhanced reliant on a treatment process where the cut surfaces (preferably cleaned of cell debrit) are subjected to both UV light irradiation and heating so as, in concert, render the surfaces more sterile. The heating also has the effect of reducing ethylene production and at least depressing respiration. Such a process is preferably in addition to an anti-oxidant impregnation. The overall process in its preferred forms significantly extends the life and apparent freshness of, for example, apple slices when kept post treatment (eg; 25 days) over the temperature range of from 0° C. to 8° C.

Abstract: The invention relates to a method for the production of a shell-like formed consumable item from a fatty mass, more particularly a fatty mass containing cocoa or chocolate, wherein a cell is initially filled with the fatty mass in flowable temperature state in a dosed manner in a mold, whereupon a cooling body with a temperature below melting temperature of the tempered fatty mass is dipped into the liquid fatty mass so that the flowable fatty mass can be distributed in the intermediate space defined by the cell and the cooling body. The cooling body is maintained in dipped position inside the fatty mass for a given space of time until the fatty mass located in the intermediate space hardens. According to the invention, the flowable tempered fatty mass is vibrated for a given space of time after filling the cell and before dipping the cooling body.

Abstract: Granulated bean paste or “miso” is made by partially drying uncooked bean paste by vacuum freeze drying, thoroughly mixing and then storing the semi-dried bean paste in an isothermal chamber at a substantially consistent temperature within the range of 15° C. to 20° C. for a few days to homogenize the water content in the semi-dried bean paste, then extruding the semi-dried bean paste into an elongated form, and finally cutting and breaking the bean past material to obtain fine particles of granulated bean paste.

Abstract: An apparatus and method of peeling produce is described comprising adding an electrically conductive fluid and a produce having a peel to a container and subjecting the fluid and the produce to an electrical field to produce a current sufficient to rupture the peel from the produce.

Abstract: A re-hydration supplement composition particularly suitable to counteract dehydration stresses in mature bovine mammals in the form of a pelletized feed supplement is disclosed which includes relatively large fractions of carbohydrates including saccharides, cationic and anionic electrolytes and a minor amount of betaine osmolyte. A process for pelleting is also disclosed.

Abstract: A sheet material for producing packages of food products and having a succession of optically detectable register mark; each mark, has a first and a second segment parallel to each other and perpendicular to a feed direction of the material, and a sloping segment interposed between the parallel segments, so as to define a broken, to substantially Z-shaped line, which may be used to determine the position of the material both in the feed direction and in a perpendicular direction.