Abstract: Raw materials are portioned in a plurality of molds, which are continuously moved and transferred to a heating area by a conveyer. The heating area is divided into a plurality of sub-areas, each of which has power source means and power feeding means. The raw materials are heated and molded by applying high frequency to the molds from the power feeding means. Even if the heating apparatus is large, it is possible to restrain or prevent concentration of high-frequency energy since the heating area is divided into sub-areas.

Abstract: A voltage is applied to a feeder plate (29) from a power source section (2) including an alternating power source for dielectric heating, whereby an electric field in a direction crossing a direction in which a mold (8) is moved is applied to an incoming plate (28) which is not in contact with the feeder plate (29), so that molded object materials (9) are heated and expanded. By doing so, arc discharge caused by contact of the mold with an electrode is prevented from occurring during the heating and molding of a biodegradable molded object by dielectric heating.

Abstract: Using a metal mold (8) having an insulating section provided with vapor release sections, pressure outside the metal mold (8) is reduced, and heating is performed while releasing vapor produced thereby through the vapor release sections. This can prevent insulation breakdown caused by condensation of large amounts of vapor produced by ingredients during molding and heating of molded baked snacks by means of resistance heating, dielectric heating, etc.

Abstract: Using a metal mold (8) having an insulating section provided with vapor release sections, pressure outside the metal mold (8) is reduced, and heating is performed while releasing vapor produced thereby through the vapor release sections. This can prevent insulation breakdown caused by condensation of large amounts of vapor produced by materials during molding and heating of starch-based biodegradable molded objects by means of resistance heating, dielectric heating, etc.

Abstract: A raw material formed by a mixture of, for example, soybean protein and water, is extruded by an extruder. Then, high-frequency electroconductive heating is performed by placing the material between a pair of electrodes and applying a voltage between the electrodes. As a result, a biodegradable molded article is obtained. In this method, biodegradable molded articles having a uniform structure are manufactured in a short period of time without increasing the cost of equipment or adversely affecting the working environment.

Abstract: A mixture in the form of slurry obtained from mixing a soybean protein, sugar and water is placed between a pair of electrodes. Then, an electroconductive heating process is applied to the mixture under an applied voltage between the electrodes for a predetermined time period, thereby obtaining the sheet-like biodegradable molded article. In this method, the biodegradable molded articles have a homogeneous structure and can be prepared in a short period of time without increasing the cost of equipment of creating unfavorable working conditions.

Abstract: An apparatus for dispensing a chilled confection food or the like from a small extrudable package into a food serving container. The apparatus includes a horizontal table for supporting the extrudable package, a pusher, and a food container support table. The horizontal table and the pusher are so constructed that they press the extrudable package with their relative approaching movements along a vertical direction and extrude the chilled confection food from the extrudable package into the food container which is set on the food serving container support table.

Abstract: The invention relates to milk shakes wherein ingredients of 45-70 weight % of water, 15.3-40 weight % of carbohydrates containing 15-35 weight % of sugar and 0.3-1.3 weight % of alcohol, and 1-7 weight % of protein and 1-25 weight % of oil/fat are mixed and ice cream obtained by filtering, homogenizing, sterilizing, cooling, aging, freezing at an overrun percentage of 10 to 100, kneading with tiny pieces of ice, filling in packing containers and hardened and the ice cream so obtained is shaken and mixed at a temperature in a range of -20.degree. C. to 8.degree. C. with or without addition of some syrup such as a fruit sauce or the like to make a milk shake.