Abstract: A method of regulating the refrigerant temperature for a beverage machine, including a refrigeration system for producing a frozen beverage, operating at least one compressor at a speed to flow the refrigerant through the refrigeration system of the beverage machine and cooling the refrigerant with at least one condenser. The method may also include controllably varying the flow of air across the at least one condenser or the speed of the at least one compressor.

Abstract: A food product or composition has from about 23% to about 42% by weight of at least one of the group consisting of almonds and cashews, wherein the almonds and/or cashews have been finely ground, from about 27% to about 65% by weight of a liquefying agent capable of forming a cream when combined with the almonds and/or cashews, from about 10% to about 19% by weight of a sweetening agent, and from about 0.0003% to about 0.0005% by weight of salt. The composition is made by grinding from about 23% to about 42% by weight of at least one of the group consisting of almonds and cashews, and adding from about 27% to about 65% by weight of a liquefying agent to form a cream. To this cream is added from about 10% to about 19% by weight of a sweetening agent, and from about 0.0003% to about 0.0006% by weight of salt, to form a mixture, which may then be frozen.

Abstract: A device 1 for cooling hot liquid food items, in particular water 20, to drinking temperature comprises a cooling system 2 containing a coolant 19 with a cooling line 13 carried through the coolant 19 and comprising an inflow for letting in the hot liquid and an outflow for the cooled liquid. The device 1 includes at least one filling vessel 3 with defined fill volume connectable with its opening 5 to the end side of the cooling system 2 with the inflow and closable through the connection to the cooling system 2.

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: 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: An ice cream maker and method for using the same is provided. In one embodiment, an ice cream maker includes a barrel assembly which may be attached to a bicycle, stroller or other wheeled vehicle. In one mode of operation, the barrel assembly may be rotated as the wheeled vehicle is operated, by example and not by limitation, by contact with the wheel of a bicycle.

Abstract: A method for preparing a pasteurized frozen dessert by mixing unpasteurized ingredients for the frozen dessert, the ingredients including water, cooling the unpressurized mix, pressurizing the cooled mix together with a gas with a pressure of more than 1000 bar, preferably more than 2000 to 4000 bar, thus pasteurizing the mix, cooling the pressurized mix, and releasing the pressure such that the water crystallizes to form the frozen dessert.

Abstract: A method and system for creation of compression-molded edible ice objects from a pulverized ice mass, where said method involves feeding of the pulverized ice mass from a container to one or more cylinders in an inlet magazine and movement of the one or more cylinders of the inlet magazine to a transfer position. Furthermore, the method also comprises transferring of the ice mass from the one or more cylinders to at least one form in a form unit by compression to form one or more edible ice objects, and movement of the at least one form to a release position, where the edible ice objects are released from the at least one form.

Abstract: The invention provides a mobile container for cooling produce. The container includes a box-like housing and a plenum wall creating a plenum chamber and a treatment zone. Within the treatment zone, produce can be placed. A plurality of openings are located within the plenum wall to allow conditioning air flow to pass between the plenum chamber and the treatment zone. The openings are of a non-uniform size such that the conditioning air passes from the plenum chamber into the treatment zone through the openings in a substantially uniform manner, allowing the produce to be cooled in a substantially uniform manner.

Abstract: A dual-filled gum piece is provided having a first cavity filled with a liquid filling and a second cavity filled with a powder filling. The gum pieces are produced by extruding a gum rope having two separate channels respectively filled with liquid and powder, sizing and shaping the gum rope, cooling the gum rope, cutting the rope into discrete gum pieces, and finally cooling the gum pieces. The gum pieces optionally can be coated with a hard coating. In other aspects for single- and dual-filled gums, a process for making the gum pieces employs a rope sizer that reduces the diameter of the gum rope and shapes it to have a non-round cross-section, and a multi-story cooling tunnel having individually motor-driven conveyors.

Abstract: This invention relates to a method of and an apparatus for thawing an object to be thawed. The method of thawing an object to be thawed according to the present invention comprises a step of generating a first stream (F1) inside of a reservoir (8) containing liquid by supplying additional liquid into the reservoir. The first stream flows to surround the object to be thawed introduced into the reservoir (8). The method further comprises a step of thawing the object to be thawed introduced into the reservoir (8) while it is rotated on its axis by the first stream (F1).

Abstract: The water holding capacity of meat is improved by agitating the meat at an elevated temperature with the processing solution and by maintaining the elevated temperature with precision. A preferred temperature is in the range of 45° to 60° F. and the agitation is preferably a massaging action after injection of the liquid into the meat.

Abstract: A method of preserving food in a supercooled state, wherein food is packed inside a container with no head space, and then converted to a supercooled state by a cooling step in which the food is cooled from a temperature higher than the freezing point to a temperature below the freezing point at a cooling rate exceeding ?0.5° C./h but no more than ?5.0° C./h.

Abstract: An apparatus and method for processing meat slabs into meat strips, particularly pork belly slabs into bacon strips. The apparatus includes a massager, a slab press station, a sleeve for holding the pressed slab, an oven or smokehouse, a blast chiller, a slab removable device and a spiral freezer. The method for processing the meat slab into meat strips includes massaging the slab, pressing the slabs and inserting the slabs into sleeves in the pressed condition. The sleeves are then transported to an oven for cooking and then a blast chiller. Once chilled, the slabs are removed from the sleeve and sliced to the appropriate thickness.

Abstract: A heat transfer system for refrigeration and/or heating of products includes a housing having an internal chamber, a baffle, a spiral pathway around the baffle, a gas flow pathway and a blower to circulate gas along the gas flow pathway. The baffle separates the chamber into upper and lower portions. The spiral pathway includes an upper spiral pathway within the upper portion, and a lower spiral pathway within the lower portion. The gas flow pathway includes an upper gas flow pathway across the upper spiral pathway and a lower gas flow pathway across the lower spiral pathway in which gas flow in the upper and lower gas flow pathways defines a circulation loop. The width of the upper gas flow pathway and upper spiral pathway are similar, and the width of the lower gas flow pathway and lower spiral pathway are similar.

Abstract: The invention relates to a container assembly comprising fluid, and particularly beverage, cooling and/or mixing means. The cooling and/or mixing is achieved by positioning a movable plunger assembly within the container, the base of which defines notional volume variable upper and lower chambers of the container. The base of the plunger is provided with perforations (and optionally, sealable compartments for sugar, milk etc.) adapted to allow pressurised liquid to be urged from the lower chamber to form upwardly directed jets of liquid in the upper chamber. The invention is particularly advantageous because it allows the consumer to selectively cool and/or mix a beverage by means of a plunging and/or twisting action, thus balancing the demand for hot beverages with the dangers of scalding.

Abstract: A method of cooling a dressed carcass of a slaughtered animal halved along the backbone thereof while transferring the dressed carcass in a cooling chamber is provided, with which reduction in process yield in the cooling process due to evaporation of water from the dressed carcass is suppressed to a minimum, meat juice dripping together with water does not occur when cutting the dressed carcass, the cooling period of time is reduced, energy is saved in cooling process, initial cost is reduced, and productivity is improved.

Abstract: A method and apparatus for the rapid cooling of a container and its contents, such as a beverage container. A heat transfer fluid is thermally contacted with the beverage container, where the heat transfer fluid has a temperature of less than 0° C. The heat transfer fluid can be physically separated from the container, such as by flowing the heat transfer fluid through a heat exchanger that surrounds the container. The cooling parameters can be controlled such that the container and its contents are rapidly cooled without freezing of the contents.

Abstract: Thawing is achieved by applying high-frequency power to a frozen material (R) sandwiched between opposing electrodes. A thawing section of a thawing apparatus (10) includes unit electrodes (302) for a first electrode group as a former stage, unit electrodes (303) for a second electrode group as a latter stage, and unit electrodes (304) for a third electrode group as a further stage. The unit electrodes (302) for the first electrode group are set so that the area of the electrode surface is smaller than the area of the sandwiched surface of the frozen material (R). The unit electrodes (303) for the second top electrode group are larger than the area of the unit electrodes (302) for the first electrode group. The unit electrodes (304) for the third electrode group are larger than the area of the unit electrodes (303) for the second electrode group.

Abstract: A thawer for frozen dough including: an enclosure; at least one tray or conveyance for supporting at least one frozen dough piece within the enclosure; and a means to direct warm gas directly on to frozen dough within the enclosure. Also disclosed are: a method of producing a bread product by initially thawing a planer frozen dough piece; an apparatus for producing a bread product including a thawer; a planar frozen dough piece being elongate in shape and having a thickness within the range of 6-15 mm; and, a method of thawing frozen dough.

Abstract: The present invention retains the original shape, color, taste, flavor and texture, suppresses liquating out nutritional contents, can easily adjust the hardness of a food, can efficiently manufacture a processed food which uses a wide variety of food materials, can preserve by suppressing microbial deterioration due to its hygienic manufacture, and can easily and manufacture a processed food in a short period of time, wherein the food is capable of supplying nutritious substance according to need. The method of manufacturing a food of the present invention including bringing either one or both of a thickener in a non-solvated state and microorganism which generates a viscous material into contact with the surface of a food material, and performing a pressure treatment, such that the food retains the shape of the food material and uniformly includes either one or both of a thickener in a non-solvated state and microorganism which generates a viscous material inside.

Abstract: An improved method and apparatus for cooling filled food containers having hot contents includes spraying a coolant onto the containers. As the hot contents cool, the flow rate of coolant is decreased. The coolant is at least about 40° F. cooler than the initial average temperature of the hot contents. In one embodiment, the temperature of the spent coolant typically does not vary more than about 6° F.

Abstract: A process for the manufacture of a frozen food product comprising antifreeze peptides, wherein the process comprises one or more of the following steps; (i) a (pre-) freezing) step which is a nucleation dominated freezing process; (ii) a (post-) compaction step using a screw extruder or a (piston) compactor; The invention aims at providing the food manufacturer with a greater flexibility for using antifreeze peptide material in frozen food products when aiming to obtain a product with improved recrystallization properties in combination with a good texture. In particular it has been found that the texture of frozen food products containing antifreeze peptides can markedly be improved by carefully controlling its production method.

Abstract: Ice cream products are made quickly by mixing ingredients with a liquefied gas in an open container from which clouds of vapor emanate. A deflector close above the open container keeps the vapor from rising away from the container and directs it laterally and downwardly around the container. A source of colored light is visible through openings in a powered mixer used to produce the ice cream products, and a heater prevents the products from freezing to the container. The ice cream products are made in a place where customers can see and feel the vapor.

Abstract: A fresh vegetable foodstuff such as fruit, vegetables, grains or nuts is treated to reduce microbial contamination (UV-C irradiation, preferably in a CO2 atmosphere, preferably at ?1 to +4° C.) and/or to induce protective phytoalexins (UV-A, UV-B and UV-C irradiation) and/or to destroy aflatoxins (UV irradiation, primarily UV-C). A modular system can be readily adapted to different foodstuffs. It can include treatment modules and support modules (e.g. for cleaning elements of the treatment modules, providing them with controlled environments, and controlling the input of foodstuffs so they are susceptible to treatment).

Abstract: The invention concerns a device and a process for cooling articles such as food, in particular meat, seafood, fruit or vegetables comprising a rotatable cylinder having an inner space for receiving and cooling the articles, wherein the rotatable cylinder comprises a wall made of a flexible material and the articles are enclosed in the inner space at least partially, wherein the flexible material is at least one of fabric, tissue and canvas, in particular woven, preferably made from polyester, polyamide, in particular nylon, polyurethane and/or polyolefin; as well as articles cooled with the process respectively the device according to the invention. The use of the flexible material allows for simple cleaning of the cooling device even if large rotatable cylinder are involved that comprise an Archimedian screw in their inner space, thus allowing for homogeneous, clean and efficient cooling of the articles.

Abstract: A method of freezing meat in a marinade includes coating a piece of meat in a marinade, placing the coated meat in a bag which can be vacuum sealed, vacuum sealing the meat and the marinade in the bag, and freezing the meat by immersing the sealed bag in a brine solution containing between 0.05% and 1.0% by weight of cruciferous oil, the brine solution being at a temperature between ?22 and ?43.6° F. The meat is preferably sealed and frozen without allowing any substantial time for marination, whereby the meat can be thawed and marinated according to the time for a piece of fresh meat placed in the marinade.

Abstract: A method and a device for cooling various articles. A gas stream is cooled with liquid nitrogen and the cooled stream is then applied to articles in order to cool them.

Abstract: The present invention relates to a method for roasting vegetables and fruit, and the resultant roasted food product. In particular, the present method partially dehydrates the vegetable or fruit followed by roasting the dehydrated product, to produce a dehydro-roasted food product.

Abstract: A combination of a machine for making and dispensing a flowable ice product such as e.g. soft ice-cream, ice cream slush, in particular milk shake, and a package for the flowable ice product. The machine for making and dispensing the flowable ice product comprises an ice product making assembly including a cooler or freezer unit, and a dispenser unit for dispensing the ice product The dispenser unit is connected to the ice product making assembly and to outlet means of the machine. The flowable ice product can be fed from the outlet means of the machine to the package for the flowable ice product. The package is a collapsible pouch comprising inlet means.

Abstract: A pasteurization/homogenization arrangement with regeneration brings raw milk or other liquid food product up to a few degrees below a UHT pasteurizing temperature. The product is denaturized at 175° F. so that proteins do not deposit out. The product proceeds through a product-product regenerative heat exchanger where it emerges at about 260°. Here a homogenizer serves a timing pump and avoids the need for an additional pump or flow meter for the UHT stage. The homogenized product proceeds to a water-product heater to heat the product to 280° F. The temperature differential at any reference point in the heater and the regenerative heat exchanger is below 20°, and the ratio of rate of water flow to product flow in the heater is below about 3:1. More efficient homogenization is achieved than at the conventional temperature (175° F.).

Abstract: The present disclosure relates a method for extending a shelf life of at least one packaged composition within a consumer accessible cooling device adapted to cool the at least one packaged composition to a composition temperature which is a first supercooled temperature. The method comprises storing the at least one packaged composition within the consumer accessible cooling device at a first supercooled temperature and increasing the composition temperature to a second temperature during a time period in which the at least one packaged composition will not be removed from the consumer accessible cooling device by a consumer. The at least one packaged composition comprises a pressurized composition in a liquid phase within a sealed container. The pressurized composition comprises a solvent and a solute substantially dissolved in the solvent and is at a pressure greater than atmospheric pressure.

Abstract: This invention is a method of preserving without any chemical additives Ceratomia catalpae larvae (Catalpa worms) for use as fish bait by cleansing, blanching, and subsequently freezing them in sealed, moisture and vapor limiting bags. The larvae is first chilled as to limit mobility, then picked clean and rinsed with water. The larva is then blanched in boiling water, immersed in cold water to limit cooking and dried. With the use of sterilized tongs, the larvae is then placed in individual plastic bags and frozen within another bag to limit freezer burn. The individual bags of Catawba worms can be thawed out and the worms fished within months after they are harvested with minimal deterioration.

Abstract: Thermal regulation of perishable products is achieved using a container (2) having an elongate thermal member (14) which extends into a central region of the container. Thermal regulation is also achieved by selected direction of airflow about walls (4) of the container and providing the container with a rib (5) to facilitate air circulation between adjacent containers.

Abstract: An apparatus is disclosed for the production of frozen ice-cream mass with solid ingredients, which in the finished ice-cream mass will appear substantially as inclusions which distinguish themselves by flavour, appearance and/or consistency from the surrounding homogenous ice-cream mass. The apparatus comprises a first through-flow freezer for cooling of a continuous flow of mass, and a second through-flow freezer for further cooling of the continuous flow of mass, where a mixing-in arrangement for the mixing of solid ingredients into the continuous flow of mass is inserted between the through-flow freezer and the second through-flow freezer. It is hereby achieved that the mixing-in of the solid ingredients takes place in the frozen ice-cream mass when this has a temperature between ?3° C. and ?7° C. at which the viscosity of the mass is low.

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.

Abstract: A method of freezing with brine comprising releasing at least one ingredient in an effective amount from an automated device into the brine so that the brine is rendered unusable for its intended purpose, thereby ensuring that the brine is used only in a optimal composition.

Abstract: A round item of frozen confectionery having an even roundness and a shape generated by revolution but essentially lacking an apex, rough edges and forming tool marks, In particular, the frozen confectionery has the form of a ball similar in appearance to a ball made non-industrially with an ice-cream scoop. These items are manufactured by extrusion-forming of a confectionery in the cold state.

Abstract: A dough conditioning apparatus for frozen dough including: an enclosure; at least one tray or conveyance for supporting at least one frozen dough piece within the enclosure; a means to direct a conditioning gas directly onto frozen dough within the enclosure; humidity and temperature sensors for respectively measuring the humidity and temperature of the conditioning gas; and a gas controller, the gas controller controlling the duration of the conditioning gas onto the frozen dough according to the output of the humidity and temperature sensor.

Abstract: A frozen confection having a total solids content of from 5 to 15% by weight of the frozen confection, an overrun of less than 20% and a Young's modulus of less than 150 MPa at ?18° C. is provided. A process for preparing such a frozen confection is also provided, the process comprising: preparing a dispersion comprising: 25% to 75% by weight of frozen particles having a mean size of from 1 to 10 mm and a mean aspect ratio of 1.5 or less; and 75% to 25% by weight of a mix; and subsequently cooling the dispersion to below ?10° C.

Abstract: A frozen onion and spice mix in an exemplary package and method of manufacture. The method of manufacture includes cutting the onion into smaller pieces, adding select spices, freezing the onion spice mix, and packaging the frozen onion spice mix into an exemplary package for retail sale. In one embodiment, the exemplary package includes a plastic tray with multiple compartments covered with a thin transparent plastic covering. Another exemplary package includes a flexible plastic tube crimped at the ends and at multiple points in between to form airtight compartments in between each crimp.

Abstract: A food thawing article for evenly thawing frozen food in a microwave is disclosed. The food thawing article comprises an impermeable film backing, an absorbent layer adjacent the impermeable film backing, and a liquid permeable surface layer comprising a plurality of apertures covering the absorbent layer, opposite the impermeable film backing. A liquid is dispersed throughout the absorbent layer. The impermeable film backing is placed adjacent a frozen food item such that when the food thawing article is exposed to microwave energy, the liquid is heated and the heat is transferred to the food to thaw the food.

Abstract: The invention typically includes value-added fruit products and processes for making value-added fruit products by providing brined cherries, optionally freezing the cherries in water for about 12 to about 72 hours, rinsing the cherries to remove sulfur to less than 50 ppm, and infusing the brined cherries. Typically, the processed products comprise less than 10 ppm sulfur.

Abstract: Disclosure is made of a method for thawing frozen ground fish meats which comprises almost uniformly milling a frozen ground fish meat mass and then thawing it by elevating temperature. Disclosure is further made of a process for producing materials for fish paste products which involves the step of mixing under stirring the ground fish meat thus thawed together with additives with the use of a pin mixer. Disclosure is furthermore made of a process for producing kamaboko which comprises molding the material for fish paste products thus obtained, passing electric current therethrough, thus heating the molded products due to the electrical resistance within the same, subjecting the products to suwari gelation by heating for a definite time and then further heating the same. The method of the present invention is widely usable in the industrial fields with the use of frozen ground fish meats.

Abstract: An animal chew is provided formed by rolling a mixture of binder and base material into a sheet. Base material, such as an edible material, including but not limited to starch, protein matter, vegetable or plant matter, is mixed with a binder. The mixture is then supplied to a screw conveyor followed by introduction onto rollers to form a sheet. The sheet may then be cut into a desired shape. The overall process may be made continuous, and the manufacturing conditions may be selectively controlled at each step, with respect to variable a such as temperature and moisture levels, to substantially maintain the overall nutritional value of the formed edible compositions.

Abstract: A method of surface pasteurizing precooked food products which are contained in packages. The method preferably comprises the steps of continuously heating the packages of the precooked food product such that the outer surfaces of the products contained within the packages are taken to an effective pasteurization temperature and then continuously cooling the packages of product. The heating and cooling steps are preferably conducted in a manner such that no more than a 10° temperature increase and preferably substantially no temperature increase occurs in the internal core of the product as a result of the heating step.

Abstract: An apparatus and method of roasting foodstuff such as coffee beans employ a roasting chamber for roasting the beans. An air circulation system operatively coupled with the chamber flows heated air over the beans and thereby roasts the beans, and an air cleaning arrangement is operatively coupled with the air circulation system and located downstream of the chamber for removing substantially all particulates, smoke and volatiles entrained in the used air as it flows through the container and into the air cleaning arrangement to provide substantially pollutant-free used air. The circulation system uses atmospheric air and heats, cleans and cools it within as little as ¼ second. Sensors and a electronic controller are provided to monitor various parameters in the roasting apparatus and control the roasting characteristics. The darkness and/or color of the beans during roasting is monitored to ensure proper roasting.

Abstract: Products that are aerated multiphase systems containing an aqueous continuous fluid phase which may include solutes thus forming an aqueous syrup and disperse phases like gas/air cells, water ice crystals and solid/semi-solid fat globules or aggregates thereof, whereas the disperse phases are that finely structured that their mean diameters are below phase specific critical maximum values and thereby generate a most preferred by consumers, full rich silky-creamy mouth feel at much lower fat content than usual in conventional related products like premium and super premium ice creams.

Abstract: A dulce-flavored fat-based confection possessing a smooth and creamy mouthfeel and a thermally generated flavor and suitable for use in candy-shelling is provided. A method of making such a dulce-flavored fat-based confection is also disclosed.

Abstract: A method of packaging and freezing food substance comprising shaping of a plate of unfrozen food substance and subsequent packaging and freezing of the unfrozen plate of food substance, and wherein a carton packaging is used for packaging the unfrozen plate of the food substance that comprises a substantially rectangular bottom panel with two opposed, long side panels and two opposed, short end panels and a substantially rectangular cover panel, wherein the cover panel and the bottom panel are preferably connected to each other via one of the short end panels; wherein the unfrozen plate of food substance is arranged directly on the bottom face of the carton packaging, following which the cover panel of the carton package is closed over the bottom panel, such that the unfrozen plate of food substance is enclosed completely by the bottom panel, cover panel and side panels of the carton packaging, and following which the carton packaging containing the unfrozen plate of food substance is arranged in a freezer wi