Cooling, Freezing, Or Treating Cooled Or Frozen Product, E.g., Thawing, Etc. Patents (Class 426/524)
  • Patent number: 11666075
    Abstract: A defrosting apparatus has a foundation unit having a top surface and sidewalls, housing an electrically-powered water pump with an inlet and an outlet, with an opening in a sidewall enabling water to pass from outside the foundation unit to inside, a vertically oriented conduit extending from the top surface of the foundation unit, with a lower end connected to the outlet of the water pump, and an upper end, a horizontally-oriented conduit having a first and a second end, connected proximate the first end to the upper end of the vertically-oriented conduit, a vertically-oriented downspout connected at the second end of the horizontally-oriented, telescoping conduit assembly, the downspout open at a lower end, and a control unit comprising a CPU, a digital memory and wireless communication circuitry, the control unit coupled to a temperature sensor in contact with the flowing water, and to pump control inputs.
    Type: Grant
    Filed: February 9, 2021
    Date of Patent: June 6, 2023
    Inventors: Mac Dillon Marsh, Roger Frejus Abathan
  • Patent number: 11617374
    Abstract: A method for preserving aquatic products at sea includes the following steps: an on-board refrigeration system is used to refrigerate the antifreeze solution, and the antifreeze solution is used as a main cold source, and temperatures at centers of fish bodies drop rapidly to achieve rapid cooling and reduce activity of endogenous enzymes and inhibit proliferation of microorganisms by direct or indirect heat exchange with captured catches. The antifreeze solution contains edible alcohol, propylene glycol, glycerol, calcium chloride, sodium chloride, amino acids, Antarctic krill protein hydrolysate with average molecular weight of 50-100 KDa, surfactant and water, and the mass percentage of each component is as follows: edible alcohol 15%-30%, propylene glycol 10%-30%, glycerol 2%-15%, calcium chloride 1%-10%, sodium chloride 3%-10%, amino acid 0.1%-0.15%, Antarctic krill protein hydrolysate 0.01%-0.3%, surfactant 0.005%-0.5%, and the balance is water.
    Type: Grant
    Filed: June 25, 2019
    Date of Patent: April 4, 2023
    Inventors: Yuting Ding, Shulai Liu, Xuxia Zhou, Jianhua Liu, Fei Lv, Jianyou Zhang, Yanbo Wang, Zhenyu Zhang
  • Patent number: 11571007
    Abstract: The present disclosure relates to a flowable edible product dispensing apparatus, including: a programmable controller; a touchscreen interface including an indicator of at least one edible item for selection, the operator interface in communication with the programmable controller a dispensing system in communication the operator interface, the programmable controller, being wirelessly connected to the internet, and being operable to associate the at least one edible item with the least one flowable edible and/or inedible product; and the dispensing system dispenses an amount of the at least one flowable edible and/or inedible product associated with the selected edible item when the at least one edible and/or inedible item is selected.
    Type: Grant
    Filed: January 6, 2022
    Date of Patent: February 7, 2023
    Inventor: Anthony V. Feola
  • Patent number: 11561038
    Abstract: The present invention relates to a grain refrigerator including a housing having a grain storage space formed thereon to discharge grains stored therein, a fixing rod located at the center of the inside lower portion of the housing, dew condensation prevention means fixed to the fixing rod, a support plate located on a top periphery of the dew condensation prevention means, an evaporator disposed on the support plate to generate cool air, and a cooling tube disposed on a top periphery of the support plate on the outside of the evaporator to cool the grains, wherein a first pipe and a second pipe connected to the lower portion of the evaporator pass through a through hole of the support plate and a first drain hole of the dew condensation prevention means and are thus exposed to the outside of the housing.
    Type: Grant
    Filed: May 22, 2020
    Date of Patent: January 24, 2023
    Inventors: Sung-Chul Park, Nam-Gyu Park
  • Patent number: 11528925
    Abstract: The present invention discloses an antifreeze solution for food preservation, which comprises edible alcohol, propylene glycol, glycerin, calcium chloride, sodium chloride, amino acid, Antarctic krill protein hydrolysate with an average molecular weight of 50-100 KDa, surfactant and water, wherein the surfactant is one or more of phospholipid, Tween-20, Tween-60, and Tween-80; each component is food grade, and the mass percentage is expressed as follows: alcohol 15-30%, propylene glycol 10-30%, glycerol 2-15%, calcium chloride 1-10%, sodium chloride 3-10%, amino acid 0.1-0.15%, Antarctic krill protein hydrolysate 0.01-0.3%, surfactant 0.005-0.5%, and the balance is water. The antifreeze solution provided by the present invention can lower the freezing point, improve the heat transfer efficiency, inhibit the crystallization of antifreeze solution during the low temperature stirring process and improve the stability of the antifreeze solution.
    Type: Grant
    Filed: June 25, 2019
    Date of Patent: December 20, 2022
    Inventors: Yuting Ding, Shulai Liu, Zhenyu Zhang, Jianmin Wang, Guangxi He, Hongzheng Yao
  • Patent number: 11350787
    Abstract: A device for cooking a starch-based food item is provided in which there is a drying cycle at a temperature below the gelatinization temperature and a cooking cycle at a temperature above the gelatinization temperature. The drying provides a relative weight drop by a first amount and the cooking provides a further relative weight drop. The weight is monitored during drying and cooking to provide feedback control of the duration of the drying and cooking times. The device and method make healthy food with reduced rapid digestible starch (RDS) and increased resistant starch (RS) content. In this way the glycemic index (GI) of a food item is reduced and the resistant starch is increased, which is beneficial to health especially for diabetes and obese groups.
    Type: Grant
    Filed: September 24, 2018
    Date of Patent: June 7, 2022
    Inventors: Weihua Lu, Weimin Xiao, Yafang Jin, Guangming Su
  • Patent number: 11344049
    Abstract: The present invention relates to a sushi composition, and more specifically, to a sushi composition which includes a sushi layer, a sauce layer formed on an upper surface of the sushi layer, and a powder layer formed on a lower surface of the sushi layer, wherein the sushi layer consists of a filling made of a protein component and a sushi mixture covering the filling. The sushi composition has excellent taste and texture, contains abundant nutrients, and exhibits excellent preservation by applying various ingredients in the form of a sauce or powder.
    Type: Grant
    Filed: October 16, 2020
    Date of Patent: May 31, 2022
    Inventor: Seong Kwon Lim
  • Patent number: 10912328
    Abstract: A frozen condiment selected from the group consisting of sauces, pastes, pâtés, creams and pizza toppings, having hygienic and organoleptic features comparable with those of a corresponding fresh condiment, which is in the form of granules having a porous surface, having an average weight of 6.0 g or less and essentially homogeneous in size having a diameter comprised between 1 mm and 20 mm, and apt to determine a rapid and uniform thawing of the deep-frozen condiment.
    Type: Grant
    Filed: October 12, 2018
    Date of Patent: February 9, 2021
    Assignee: Ambiente E Nutrizione S.R.L.
    Inventor: Giuseppina Cerea
  • Patent number: 10196595
    Abstract: Devices and methods are described that enable controlled, repeatable and accelerated aging and infusion of alcohol containing beverages. The devices include newly reaction canisters in a computer controlled environment of valves, pumps, interconnecting plumbing, sensors and mixing and dispersing manifolds. Embodiments include devices and infusing materials. The infusing materials include traditional aging/infusing materials such as oaks traditionally used to make barrels for aging and infusion as well as other woods and a variety of non-wood infusion materials such as citrus, beans and seeds. The combination of controls, sensor and computer interface allows for repeatable preparation of aged/infused drinks and for development of new aged/infused drinks.
    Type: Grant
    Filed: April 8, 2016
    Date of Patent: February 5, 2019
    Inventor: Bryan Butte
  • Patent number: 9933197
    Abstract: A product is chilled or at least partially frozen by descending against a counter-current flow of liquid nitrogen in a vertical freezer containing an immersion bath of liquid nitrogen and the chilled or at least partially frozen product is extracted from the bath. The product may optionally be a liquid, semi-solid, suspension or slurry.
    Type: Grant
    Filed: December 31, 2013
    Date of Patent: April 3, 2018
    Assignee: AIr Liquide Canada, Inc.
    Inventors: Daniel D. Duarte, Candice John, Stephanie Mortenson
  • Patent number: 9028894
    Abstract: Gum manufacturing machinery and method of manufacturing gum is illustrated in which a gum loafing machine generates loaves of finished gum that are then subsequently run through a gum conditioner to more uniformly set the temperature and viscosity of the gum material prior to further processing. Upon achieving the appropriate conditioning level, a further forming extruder may be used to generate a continuous gum ribbon for subsequent rolling and scoring operations. The gum conditioner may include vertically stacked conveyors that have different operational modes including a first mode that provides a serpentine path for a long residence time and a second mode that provides a cascading path that avoids or bypasses much of the length of some of the conveyors to provide a shorter residence time. The gum manufacturing machinery may be used in an adjustable manner so as to accommodate difference gum recipes for different batches of gum product.
    Type: Grant
    Filed: May 30, 2012
    Date of Patent: May 12, 2015
    Assignee: Intercontinental Great Brands LLC
    Inventors: Jim Olejarski, Joseph Roarty, Arthur W. Upmann, James A. Duggan
  • Publication number: 20150099048
    Abstract: A method for producing a beverage product from maple sap. The sugar content of the maple sap is modified to a predetermined level and the resulting beverage is subjected to high pressure in order to sanitize the beverage without fouling the taste. Frozen storage techniques are applied in order to allow the beverage to be sold year-round.
    Type: Application
    Filed: October 3, 2014
    Publication date: April 9, 2015
    Inventors: Chaim TOLWIN, Shlomo Aryeh TOLWIN
  • Patent number: 8993023
    Abstract: The present invention relates to a process effective for reducing the number of spores, especially psychrotrophic spores, in compositions. More specifically, a method is provided for heating a composition at a temperature, pressure and for a time effective for reducing the number of psychrotrophic spores in the composition by at least about 3 logs. In one important aspect, the invention relates to producing vacuum packed or modified atmosphere packed chilled food products.
    Type: Grant
    Filed: December 27, 2007
    Date of Patent: March 31, 2015
    Assignees: Kraft Foods Group Brands LLC, Commonwealth Scientific and Industrial Research Organisation
    Inventors: James David Legan, Belinda Leigh Chapman, Michelle Kay Bull
  • Publication number: 20150086696
    Abstract: Fresh pastas which can be stored in a frozen state for a long time and which retain favorable appearance and texture comparable to freshly boiled fresh pastas even after being thawed are provided. The fresh pastas have a surface roughness with Ra being from 1.0 to 10.0 ?m on average and/or Ry being from 10 to 50 ?m on average.
    Type: Application
    Filed: June 17, 2013
    Publication date: March 26, 2015
    Applicant: NISSHIN FOODS INC.
    Inventors: Tatsurou Maeda, Kentarou Irie, Yumiko Nakanishi
  • Publication number: 20150037483
    Abstract: A vacuum cooling device for the cooling of foodstuff, in particular hot bakery products comprises a vacuum chamber (2) containing a product chamber (7) for receiving the foodstuff for its cooling and a separation chamber (28), a vacuum source (3), such as a vacuum pump which is connected to the separation chamber (28) and a vapor condenser (4) for condensation of vapor generated during the cooling process in the product chamber. The vapor condenser comprises a cooling medium in a sump (11) and comprises a vapor introduction element (8, 9, 10) for introducing the vapor into the cooling medium.
    Type: Application
    Filed: July 25, 2014
    Publication date: February 5, 2015
    Inventors: Ulrich Giger, Florian Bäbler, Kaspar Bäbler
  • Publication number: 20140377432
    Abstract: A cryogenic freezer includes a plurality of conveyor rail supports that rest upon side walls of a lower housing of the freezer. The conveyor rail supports include upper and lower bars that support upper and lower conveyor support rails extending perpendicular to the bars.
    Type: Application
    Filed: September 4, 2014
    Publication date: December 25, 2014
    Inventors: Stephen BILGER, David C. BRAITHWAITE
  • Patent number: 8895097
    Abstract: A filling head apparatus for producing frozen confectionery products. The filling head 1 comprises a tubular housing 3 which surrounds and is coaxial with a piston 10, the tubular housing 3 comprising first and second chambers. The piston 10 is longitudinally movable within the housing between a closed position and an open position such that when the piston is in the closed position it closes an outlet of the first chamber and when the piston is in the open position the entry openings in the piston communicate with the second chamber.
    Type: Grant
    Filed: January 18, 2011
    Date of Patent: November 25, 2014
    Assignee: Conopco Inc.
    Inventor: Antonio Farina
  • Publication number: 20140295044
    Abstract: A method for making and dispensing liquid or semi-liquid food products is implemented in a machine including a one containment tank for containing a liquid basic product, a processing circuit for that product, to obtain a liquid or semi-liquid food product, a dispenser for dispensing the food product, an actuator acting on the basic product and/or on the food product and/or on parts of the machine, and a user interface for controlling the making and dispensing. The method, implemented by a control and processing unit connected with the user interface, includes: measuring one or more operating parameters, activating a first data communication for obtaining the operating parameters, receiving the operating parameters, activating a second data communication with the user interface for receiving commands representing selectable settings of preparations, and controlling the actuator as a function of the operating parameters and commands received.
    Type: Application
    Filed: March 24, 2014
    Publication date: October 2, 2014
    Applicant: ALI S.p.a. - CARPIGIANI GROUP
    Inventors: Andrea COCCHI, Mauro TORTONESI, Cesare STEFANELLI, Roberto LAZZARINI
  • Patent number: 8815319
    Abstract: A method for producing low Glycemic Index bread and baked products for diabetic dieting and Metabolic Syndrome patients using a selection of ancient cereals, pseudo cereals and grain varieties with high content of complex carbohydrate molecules, low speed and low adiabatic temperature milling, encapsulation of carbon dioxide bubbles created during leavening of dough in a slowly digested denaturalized protein matrix, inclusion of partially milled chunks of cereal and grain into the dough, baking at low temperatures and short time periods, rapid chilling of the bread and freezing for storage.
    Type: Grant
    Filed: November 6, 2012
    Date of Patent: August 26, 2014
    Inventor: Jorge Luis Zapp Glauser
  • Publication number: 20140220213
    Abstract: Embodiments of the invention generally provide methods and systems that distribute an additive in solid carbon dioxide in an interior of food processing equipment. The additive may be injected into a flow of liquid carbon dioxide upstream of an expander at or adjacent to the interior. Injection of the additive into the interior may be alternated with directing a flow of expanded carbon dioxide into the interior. In some embodiments, the freezing point of the additive with or without a diluent composition and/or additive(s) is lower than a temperature of the liquid carbon dioxide.
    Type: Application
    Filed: April 4, 2014
    Publication date: August 7, 2014
    Applicants: Air Liquide Industrial U.S. L.P., American Air Liquide, Inc.
    Inventors: David C. BRAITHWAITE, Meenakshi SUNDARAM, Vasuhi RASANAYAGAM
  • Patent number: 8777057
    Abstract: A pressure vessel, a system and/or a method dispense a comestible mixture. The pressure vessel, the system and/or the method are used to cool, freeze and/or entrain a gas into the comestible mixture before dispensing the same. The pressure vessel may have a lid and a body that are connected to form an air-tight compartment. The compartment is sized to receive a deformable bag of the comestible mixture. The bag has an opening to communicate the comestible mixture from the bag and/or the compartment through a hole in the lid. The pressure vessel, the system and/or the method has a compressor or other source of a compressed gas a hose to communicate the compressed gas from the compressor into the compartment. Further, the hose communicates the compressed gas to a freezing chamber and/or a cooling chamber of the machine. The pressure vessel, the system and/or the method has a tube to communicate the comestible mixture from the bag to the freezing chamber and/or the cooling chamber.
    Type: Grant
    Filed: January 28, 2013
    Date of Patent: July 15, 2014
    Inventor: Armin Fiedler
  • Patent number: 8778436
    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.
    Type: Grant
    Filed: July 12, 2010
    Date of Patent: July 15, 2014
    Inventors: David Waletzko, Daniel Celotta, Jonathan Paul Robelia, Micah Todd Cook, Rupa Kilaparti, Paul Joseph Henry, Daniel Theodore Noes, William K. Durfee
  • Publication number: 20140178553
    Abstract: A method of thawing meat frozen in meat blocks for initial separation of the meat block before the meat block is placed in a rotating container is provided. The meat block being subjected to pressure before treated in the rotating container, said pressure initiating a separation process of the meat block into individual pieces. This pressure may be applied over the diagonals of the meat block. The invention also comprises an apparatus for performing the method, said apparatus comprising a number of pistons which either cooperate in pairs or cooperate with a firm opposite face for applying pressure to the meat block. The faces of the pistons may be plane, or they may comprise elevations or depressions as well as adapted to act over at least one of the diagonals of the meat block.
    Type: Application
    Filed: December 20, 2013
    Publication date: June 26, 2014
    Applicant: Cozzini LLC
    Inventor: Bjarne Nielsen
  • Publication number: 20140170294
    Abstract: A frozen condiment is described, chosen among the group consisting of sauces, pastes, pates, creams and pizza toppings, having hygienic and organoleptic features comparable with those of a corresponding fresh condiment, which is in the form of granules having a porous surface, having an average weight of 6.0 g or less and essentially homogeneous in size having a diameter comprised between 1 mm and 20 mm, and apt to determine a rapid and uniform thawing of the deep-frozen condiment; a process for the deep-freezing of a substantially fluid condiment is also described, which involves dividing a substantially fluid condiment into a plurality of drops, which, in a first deep-freezing step, are dosed within a liquid bath at a temperature lower than ?150° C., obtaining a plurality of partially frozen granules having a hard and deep-frozen external surface and a soft not completely deep-frozen core, and a second deep-freezing step at a temperature comprised between ?30° C. and ?90° C.
    Type: Application
    Filed: July 30, 2012
    Publication date: June 19, 2014
    Inventor: Giuseppina Cerea
  • Patent number: 8753704
    Abstract: High concentration, that is, strong antimicrobial treatment materials such as high concentration aqueous ammonia solutions or even liquid ammonia may be applied to a foodstuff without deleterious effects by controlling the temperature of the foodstuff at or immediately after the time of contact with the antimicrobial treatment material. In particular, ice crystals are maintained at or just below the surface of the foodstuff at or immediately after the time of contact with the antimicrobial treatment material. The ice crystals in the foodstuff inhibit absorption of the antimicrobial treatment material into the foodstuff.
    Type: Grant
    Filed: December 23, 2008
    Date of Patent: June 17, 2014
    Assignee: Freezing Machines, Inc.
    Inventors: Nicholas A. Roth, Eldon Roth
  • Patent number: 8745993
    Abstract: Disclosed herein are a refrigerating apparatus and a method of controlling the same. The method includes lowering a temperature in a storage chamber to a freezing point temperature zone by adjusting cold air supplied to the storage chamber, and lowering the temperature in the storage chamber to a temperature below a freezing point by increasing an amount of the cold air supplied to the storage chamber, when it is determined that a temperature of articles stored in the storage chamber is stabilized in the freezing point temperature zone by the cold air. When the surface temperature and the center temperature of the stored articles are cooled close to the freezing point and are then cooled again to the freezing temperature below the freezing point, super-cooling of the stored articles is carried out for a short time, the surfaces and the centers of the stored articles start to freeze simultaneously.
    Type: Grant
    Filed: May 17, 2010
    Date of Patent: June 10, 2014
    Assignee: Samsung Electronics Co., Ltd.
    Inventors: Sang Hoon Lee, Ji Young Lee, Masatoshi Inatani
  • Patent number: 8714079
    Abstract: An apparatus for making cheese including a whey conduit, a milk conduit, and a heat exchange device between the whey conduit and the milk conduit. Preferably, the heat exchange device includes a heat transfer circuit including a heat transfer conduit, heat transfer medium in the heat transfer conduit, a whey heat exchanger between the whey conduit and the heat transfer conduit, and a milk heat exchanger between the heat transfer conduit and the milk conduit. A thermal storage device can be in thermal contact with the heat exchange device to allow heat energy from the whey to be accumulated and stored for future use in heating incoming milk. The thermal storage device includes a thermal storage conduit, a thermal storage heat exchanger between the heat exchange device and the thermal storage conduit, thermal storage medium in the thermal storage conduit, and a thermal storage tank.
    Type: Grant
    Filed: August 18, 2009
    Date of Patent: May 6, 2014
    Assignee: Rohde Brothers, Inc.
    Inventor: Michael E. Rohde
  • Publication number: 20140093618
    Abstract: Provided are engineered meat products formed as a plurality of at least partially fused layers, wherein each layer comprises at least partially fused multicellular bodies comprising non-human myocytes and wherein the engineered meat is comestible. Also provided are multicellular bodies comprising a plurality of non-human myocytes that are adhered and/or cohered to one another; wherein the multicellular bodies are arranged adjacently on a nutrient-permeable support substrate and maintained in culture to allow the multicellular bodies to at least partially fuse to form a substantially planar layer for use in formation of engineered meat. Further described herein are methods of forming engineered meat utilizing said layers.
    Type: Application
    Filed: November 27, 2013
    Publication date: April 3, 2014
    Applicant: The Curators Of the University of Missouri
    Inventors: Gabor FORGACS, Francoise MARGA, Karoly Robert JAKAB
  • Patent number: 8685477
    Abstract: A method and apparatus for preparing a single serving of a frozen slurry beverage in a disposable drink container or cup by preparing a supply of fine frozen particles of water in the form of ice flakes and/or ice nuggets of compressed ice flakes, depositing a predetermined quantity or amount of the fine frozen particles of partially frozen water into a disposable single serving drinking cup or container, dispensing or adding a predetermined quantity or amount of flavored liquid beverage mix into the disposable single serving drinking cup or container and blending the fine frozen particles of partially frozen water and the flavored liquid beverage mix into a substantially uniform frozen slurry beverage of a predetermined consistency.
    Type: Grant
    Filed: January 17, 2008
    Date of Patent: April 1, 2014
    Assignee: Enodis Corporation
    Inventors: Robert Almblad, Jay Almblad
  • Patent number: 8679564
    Abstract: Aspects of the present invention are directed to methods for manufacturing shaped, comestible articles. Multiple comestible articles are connected by flash, and stress lines in the flash surround the articles. The comestible articles are subsequently separated from the flash at the stress lines. Additional aspects of the present invention are directed to an intermediate comestible product. In certain embodiments, the intermediate comestible product comprises multiple articles, web-like flash connecting the articles, and stress lines formed in the flash and about each article.
    Type: Grant
    Filed: September 13, 2010
    Date of Patent: March 25, 2014
    Assignee: Mars, Incorporated
    Inventors: James Suttle, Robert Brandt
  • Patent number: 8679566
    Abstract: A method of preparing customized micro batches of ice cream is disclosed. Ice cream premix is poured into a shallow eight quart bowl and flavorings and mix-ins added. Liquid nitrogen is injected into the bowl, and the premix is folded into the liquid nitrogen by folding the premix into the center of the bowl. The premix is frozen into ice cream, its edges heated to release any ice cream from the bowl, and dispensed to a serving container. By adding additional liquid nitrogen, the ice cream may be made brittle and then chopped or ground into a large or fine granular shape. As the ice cream mixture is freezing, it may be poured into a mold and placed in a cryogenic bin to freeze and harden the ice cream into the shape of the mold, for making ice cream cakes or other novelty ice cream shapes.
    Type: Grant
    Filed: May 9, 2006
    Date of Patent: March 25, 2014
    Inventor: Jerry Hancock
  • Patent number: 8668947
    Abstract: A first preliminary product comprising individual frozen pieces of a first food and a second preliminary product comprising individual frozen pieces of a second food are combined by precompacting the frozen individual pieces of the first preliminary product in a premolding process so as to form a concavity in the first preliminary product and placing the frozen individual pieces of the second preliminary product into the concavity of the first preliminary product to form a single frozen starting product that is put into at least one mold cavity. There the single frozen starting product is molded into a ready-to-prepare frozen end product by compacting the single frozen starting product.
    Type: Grant
    Filed: February 20, 2007
    Date of Patent: March 11, 2014
    Assignee: Nienstedt GmbH
    Inventors: Petra Groneberg-Nienstedt, Michael Gutmann
  • Patent number: 8661970
    Abstract: Thermally convertible food presentation modules are described. A single module may be used for both heating and refrigeration of foodstuffs as desired at any given time. Any well of a module may be switched between heating and cooling of food regardless of the status of any other well of the module.
    Type: Grant
    Filed: October 18, 2012
    Date of Patent: March 4, 2014
    Assignee: Low Temp Manufacturing Company
    Inventor: Howell B. Shackelford
  • Patent number: 8658235
    Abstract: A frozen confection comprising from 1 to 15 wt % of cereal meal particles having a size of from 0.1 to 1.0 mm and from 5 to 25 wt % of sweeteners is provided. A process for manufacturing the frozen confection is also provided, the process comprising the steps of: preparing a mix comprising water, 1 to 15 wt % of a cereal meal particles having a size of from 0.1 to 1.0 mm, and 5 to 25 wt % of sweeteners; holding the mix at a temperature of at least 70° C. for at least 10 minutes; pasteurizing and optionally homogenising the mix; then freezing and preferably aerating the mix to produce the frozen confection.
    Type: Grant
    Filed: October 21, 2009
    Date of Patent: February 25, 2014
    Assignee: Conopco Inc.
    Inventors: Tommaso D'Agostino, Angela Louise Lewry, Kenneth John Mack, Loyd Wix
  • Patent number: 8658234
    Abstract: A method of in-molding a food item in a package defining at least one cavity for holding the food item and having an opening for accessing the food item. Liquid food product is introduced into the at least one cavity and allowed to solidify to form a solid food product, which is then unseated.
    Type: Grant
    Filed: June 4, 2012
    Date of Patent: February 25, 2014
    Assignee: Lion Rock Licensing Corp.
    Inventors: David Smith, David Riemersma, Mark Peters, Kevin Keough
  • Patent number: 8653482
    Abstract: Disclosed is a method of freezing a body or a portion thereof. The method comprises exposing at least a part of the body to a coolant having a temperature below the freezing point of the body, and at the same time operating an electromagnetic heater, as to maintain the at least part of the body at a temperature above its freezing point; and reducing the electromagnetic heating to allow the at least a part of the body to freeze. The electromagnetic heater comprises a resonator, and the heated part of the body is heated inside the resonator.
    Type: Grant
    Filed: August 29, 2007
    Date of Patent: February 18, 2014
    Assignee: Goji Limited
    Inventor: Eran Ben-Shmuel
  • Publication number: 20140044858
    Abstract: The invention relates to dry solid crystalline, powder, granular or amorphous forms of agave sweeteners that retain beneficial nutrients present in agave syrup and remain stable for extended periods of time. Methods for manufacture of the dry sweeteners from agave nectar are provided that employ a process comprising lyophilization. Methods for producing agave sweeteners in crystalline, powder, granular or amorphous form are provided. In addition to extended stability, manufacture using lyophilization techniques retain beneficial characteristics of the agave nectar that are lost when it is dried by other techniques.
    Type: Application
    Filed: April 25, 2012
    Publication date: February 13, 2014
    Inventor: José Quevedo
  • Patent number: 8647725
    Abstract: A cellulose acylate film, containing an acyl-modified compound of a reduction product of a ketone compound-formaldehyde polymer, a polarizing plate containing the film as transparent protective film, and a liquid crystal display device having the polarizing plate.
    Type: Grant
    Filed: March 30, 2010
    Date of Patent: February 11, 2014
    Assignee: FUJIFILM Corporation
    Inventors: Satoshi Shimamura, Nobutaka Fukagawa
  • Patent number: 8628811
    Abstract: A process for preparing aerated ice confection particles by manufacturing an aerated ice confection in a mass; further freezing the mass cryogenically to a temperature close to the glass transition temperature (Tg) of the aerated ice confection to form a aerated frozen mass, and comminuting the frozen mass to aerated ice confection particles with a high surface area to volume ratio. These particles can be used for a variety of purposes but preferably are used for forming frozen ice drinks in a simple, rapid and convenient manner. This is particularly useful when a single serving of such drinks is desired as no special equipment to make the drink is required. The invention also relates to packaging for the aerated ice confection particles and methods of making frozen ice drinks from the aerated ice confection particles.
    Type: Grant
    Filed: March 13, 2009
    Date of Patent: January 14, 2014
    Assignee: Nestec S.A.
    Inventors: Dinakar Panyam, Madansinh Nathusinh Vaghela, Nishant Ashok Joshi, Hoo Tung Vincent Chan
  • Publication number: 20140010938
    Abstract: A device for cooling and flavoring a beverage having a tube with a closed first end and an open second end. Between the first and second end is a plurality of openings. A cap is removably attached to the open end.
    Type: Application
    Filed: July 3, 2013
    Publication date: January 9, 2014
    Inventor: Brandon Adams
  • Publication number: 20130337139
    Abstract: A process for making an alcohol-containing frozen comestible substantially devoid of ice crystal agglomerations and/or ice crystal striations and/or trapped air and/or liquids is provided. The process includes substantially flash freezing an alcohol-containing liquid composition so as to produce a substantially single-phase solid alcohol-containing composition. The solid alcohol-containing composition, and/or pieces thereof, are then exposed to an environment having temperature of from about ?15° C. to about ?30° C. so as to soften the solid alcohol-containing compositions and/or meld the pieces thereof into a single mass. The temperature of the single mass is then reduced so as to harden the single mass. Also, a process for incorporating a frozen alcohol-containing liquid composition into a non-alcohol-containing fraction is provided. Alcohol-containing liquid compositions suitable for use in the process are also provided.
    Type: Application
    Filed: March 14, 2013
    Publication date: December 19, 2013
    Applicant: 2029067 ONTARIO LTD.
    Inventor: David H. Melvin
  • Publication number: 20130323386
    Abstract: An automated circulating reservoir thaw device may be provided either as a clean stainless steel companion of comparable size to other kitchen food preparation structures, or as a “drop in” unit which could be installed into existing work spaces in the kitchen environment. The automated circulating reservoir thaw device includes a holding tank and a pump to recirculatingly deliver of one quarter gallon per minute to 3 gallons per minute for a nominal 35 gallon capacity, and controls for actuating a single cold water tap for an automatic fill, and the recirculating pump to facilitate thawing of frozen food items.
    Type: Application
    Filed: September 27, 2012
    Publication date: December 5, 2013
    Inventors: Andrew Luketic, Ryan Hofman, Christine Souza
  • Patent number: 8578848
    Abstract: An apparatus with a box-like container includes apertures, and a block member for moving within a cavity in the box-like container. The apparatus is a single unit, from which frozen food, typically in blocks, or out of bags, containers, and the like, may be defrosted and/or, cooked, and then strained, drained or dried, with minimal, if any, spillage or mess.
    Type: Grant
    Filed: February 19, 2008
    Date of Patent: November 12, 2013
    Inventor: Mari Debon
  • Patent number: 8563070
    Abstract: Disclosed herein is a method of manufacturing citrus snacks. In this method, citrus fruits are sliced in a natural state and dried under reduced pressure so that the citrus fruits may be dried while containing the same nutrients as when fresh, thereby avoiding nutritional damage due to high temperature drying. Further, the citrus fruits containing various nutrients are provided to users in a snack form that allows more convenient ingestion, so that the citrus fruits may be easily ingested by children and the elderly to whom the supply of nutrition is essential.
    Type: Grant
    Filed: April 8, 2011
    Date of Patent: October 22, 2013
    Assignee: O'Jeju Agro Foodtech Holdings, Inc.
    Inventor: Young Beom Choi
  • Patent number: 8549866
    Abstract: A cooling tunnel includes an infeed port for feeding objects, a discharge port for discharging objects, successive treatment stations for treating the objects with a cooling medium, and a conveyor system for transporting the objects to be cooled from the infeed port to the discharge port, with the conveyor system travelling through the individual treatment stations. The conveyor system has a first section running through several treatment stations, the first section extending from the infeed port to a turnaround station, a second section running through several treatment stations, the second section extending from the turnaround station to the discharge port, as well as a return section, which is arranged before the discharge port and connects a discharge-side zone of the second section with an infeed-side zone of the first section, to selectively either discharge objects or to cool them further. A method for operating a cooling tunnel is also provided.
    Type: Grant
    Filed: October 21, 2010
    Date of Patent: October 8, 2013
    Assignee: airinotec GmbH
    Inventor: Stefan Hummrich
  • Patent number: 8535744
    Abstract: A device and method for creating fruit juice utilizing a flexible bag having an upper fruit receiving portion for receiving a piece of fruit therein and a lower juice receiving portion, such portions separated by a mesh screen. There is a resealable closure member at the top of the fruit receiving portion. The flexible bag with fruit therein is then frozen and later thawed. The fruit receiving portion with fruit therein is squeezed to release juice from the fruit which passes through the mesh screen into the juice receiving portion which is accessible through a channel defined in the fruit receiving portion and mesh screen through which a straw can be passed into the juice receiving portion for drinking the juice.
    Type: Grant
    Filed: February 10, 2012
    Date of Patent: September 17, 2013
    Inventor: Hamid Taghaddos
  • Publication number: 20130230634
    Abstract: The present invention addresses the problem of developing an oil and fat composition which can be used for accelerating or omitting tempering in production process of chocolate, and is capable of maintaining StOSt type triglyceride crystals in a fine state stably, shows good dispersibility, and offers ease of handling such as subdivided packaging or the like. An oil and fat composition comprising 4 to 40% by weight of StOSt type triglyceride, 20 to 80% by weight in total of PHX type triglyceride and HX2 type triglyceride, 8 to 50% by weight of X3 type triglyceride, said oil and fat composition comprising 70 to 100% by weight of the above triglycerides in total.
    Type: Application
    Filed: September 27, 2011
    Publication date: September 5, 2013
    Inventors: Chie Arai, Yuto Nakazawa, Yoichiro Ijima, Hidetaka Uehara, Satoshi Negishi
  • Publication number: 20130206639
    Abstract: A method of making a gelled composition that includes combining water and an effervescent tablet in a vessel, the effervescent tablet including at least 200 mg gelatin and an effervescent couple that includes an acid and a base, heating an aqueous composition (e.g., in a microwave oven), optionally adding cold water to the heated composition, and chilling the composition for a period sufficient for the composition to form a gel.
    Type: Application
    Filed: March 15, 2013
    Publication date: August 15, 2013
  • Publication number: 20130196044
    Abstract: A slush beverage formulation and method for preparing same that, once reaching a steady-state temperature in a freezer, results in a pourable slush. The pourable slush is obtained by formulating to a specific range of ingredient content, dependent on the alcohol content of the end product. In a preferred form, an ice-nucleating agent and/or an ice-particle-shape-controlling ingredient are added.
    Type: Application
    Filed: June 15, 2010
    Publication date: August 1, 2013
    Applicant: Diageo Great Britain Limited
    Inventors: Scott Winston, Harry Levine, Louise Slade, Dennis Brooks
  • Publication number: 20130177691
    Abstract: A method for producing ice cream includes combining ingredients to form a premix; supplying a cryogenic medium to the premix; and cooling the premix to a temperature below 0° C. During the prefreezing, lump additives which have previously been cooled to a temperature of less than ?2° C. are added to the premix.
    Type: Application
    Filed: April 7, 2011
    Publication date: July 11, 2013
    Inventors: Rudolf Berghoff, Laurentius Rudolf Spindelndreher