Abstract: A process for decolorizing, sanitizing and deodorizing a food product with ozone. The food product and water are mixed to form an initial solution and supplied to a pumping device to pressurize the solution. An ozone containing gas is injected into the initial solution in order to allow the treatment of the food product, without the occurrence of liquid/gas demixing. The apparatus includes a pumping device for pressurizing the solution, a contactor into which the pressurized solution is fed, a source of ozone, and at least one injector for injecting ozone into the solution.

Abstract: A ground fish meat (surimi) is produced by bleaching raw fish meat with water in the presence of a quality-improving agent comprising calcium chloride, potassium chloride, or a mixture of sodium chloride with potassium chloride or calcium chloride in an amount of 0.01 to 3.0% of the total weight of the raw fish meat and the bleaching water. During the bleaching, the fish meat is forcibly stirred. Then, the thus bleached fish meat is ground to produce a surimi product.

Abstract: A process for treating animal flesh to remove color and odor. The flesh is mixed with water, then the mixture of flesh and water is placed in contact with ozone for a length of time to remove color and odor from the flesh.

Abstract: Shoyu, a liquid seasoning, has a blackish purple or blackish brown color, however, such color peculiar to the conventional shoyu is decolored and the shoyu is colored various colors such as red, blue, yellow, green, etc., whereby the conventional shoyu can be improved into one which is available in a variety of colors while maintaining the taste, aroma and flavor peculiar to the conventional shoyu.

Abstract: A process for reducing the color of a wine byimmobilizing gelatin to form an insoluble composite andcontacting a fluid selected from wine, grape juice, and grape must with the immobilized gelatin composite; andseparating the fluid from the insoluble composite.