Abstract: The invention relates to a method for cooling slaughtered poultry, including the steps of: positioning the poultry with spread legs, with the abdominal cavity upward and oriented in the transporting direction of the poultry; and transporting the positioned poultry through cooled flowing water, wherein the transporting direction of the poultry is opposed to the flow direction of the water such that water flows around and through the poultry from the abdominal cavity toward the neck cavity. The present invention also relates to an installation including: positioning means for receiving the slaughtered poultry with the abdominal cavity oriented upward in the transporting direction; transporting means for transporting the positioned poultry; and cooling means comprising a container for cooled and flowing water, wherein the flow direction is opposed to the transporting direction, and to the treated poultry.

Abstract: The present invention relates to a method for preparing germinated brown rice that has better texture, is easier to cook and has higher safety from microbial contamination compared with conventional germinated brown rice, by controlling the conditions for the germination process, and to a germinated brown rice obtained therefrom. More particularly, improved germinated brown rice can be obtained by at least partially removing the skin, germinating the altered rice in slighted acid germination water and treating the germinated brown rice at elevated temperatures and pressures.

Abstract: A concentrated cherry nutraceutical is prepared by extracting cherry juice from cherries and repeatedly freezing the cherry juice and separating cherry juice of increased concentration while maintaining the juice at freezing conditions.

Abstract: A pasteurization arrangement employs regeneration to bring raw milk or other liquid food product up to a few degrees below a UHT pasteurizing temperature. The product is first heated up by regeneration to about 175° F., and held at this temperature for about sixty seconds to denaturize proteins so that they do not deposit on the heat exchange walls of following stages. Then the product proceeds through a product-product regenerative heat exchanger where it emerges at about 264° and proceeds to a water-product heater to heat the product to 280° F. The water flows in counter current to the product. 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.

Abstract: A method for demolding a body of frozen confection encased in a flexible disposable mold includes the steps of slicing the mold, applying heat to the mold sufficient to soften a surface portion of the body of confection to permit the mold to slip from the body, directing gas into the slit mold to open the mold and to separate the mold from the body, and applying suction to the mold to pull the mold free of the body. The invention further includes an assembly for effecting the method, the assembly including a slicer, a heater, a blower, and a suction device.

Abstract: The present invention relates to a process for the production of a frozen vegetable or part thereof, wherein said process comprises the steps: (i) heat-treating a vegetable or part thereof; (ii) under-cooling to a maximum core temperature of less than or equal to ?5° C.; (iii) reducing the core temperature to less than or equal to ?18° C.; The invention also provides a frozen vegetable or part thereof comprising a core ice content, characterised in that at least 40% of said core ice content is located within a plurality of cellular structures, wherein the perimeter of each cellular structure is defined by a cell wall.

Abstract: The invention relates to methods for preparing nutritional frozen desserts having palatable characteristics. The invention also includes the nutritious frozen desserts, and methods of treating subjects using the frozen desserts.

Abstract: The present invention relates to vegetable powders and methods of making them. The methods can include one or more inventive methods of dehulling, steaming, and/or milling and air classifying a millable vegetable. The vegetable powders can have improved processing characteristics, enhanced nutritional value, and/or improved flavor compared to conventional vegetable powders.

Abstract: The invention is directed to a frozen concentrated liquid whole egg product and a process for making the frozen concentrated product. The product has from about 33 to about 49 weight solids, from about 51 to about 67 weight percent water and a viscosity at 40° F. of from about 1,000 to about 5,000 cps before or after thawing. The process includes heating liquid whole egg for a time and temperature which are effective for not coagulating the egg.

Abstract: A process for producing roasted coffee or a surrogate thereof in powder form from seeds obtained from the fruits of coffee plants, or seeds of barley, rye, oats, and wheat, wherein a powder obtained by grinding said seeds is dried to a moisture content of 5 to 10% and subjected to roasting. Preferably, the roasting is carried out continuously, at a lower temperature and for a shorter time than conventional processes, to a stream of said powder that is arranged in a thin and turbulent dynamic layer run along a wall in heat exchange relationship therewith, with the wall being maintained at a set temperature of at least 180° C.

Abstract: A process for manufacturing dehydrated precooked flaked pinto beans begins with cleaning a quantity of beans. The cleaned beans are then pressure cooked. Following cooking, the beans are deposited on a perforated conveyor for transportation through a first dehydrator which reduces the moisture content of the beans to about 20%. The cooked dehydrated pinto beans are then directed through a roller mill to convert the beans into flakes. Alternative to being dehydrated in a first dehydrator before being converted into flakes, the beans may be separated on a water separating conveyor and not undergo any dehydration. The cooked dehydrated bean flakes are then transported through a dehydrator which reduces the moisture content thereof to less than about 10%.

Abstract: A dual bowl ice cream maker and method for selectively driving one or two mixing bowls, each mixing bowl in a separate mixing compartment, without requiring manipulation of either mixing bowl.

Abstract: Various methods useful in connection with catching and freezing fish are disclosed. Also disclosed is an immersion freezer. In preferred embodiments, fish or other items to be frozen are immersed in a cooling medium. The cooling medium comprises an organic cooling agent, which preferably is a carbohydrate, sugar alcohol, glycoside, or non-toxic oil.

Abstract: A manipulating apparatus (10) receives a plurality of previously frozen pieces of pH modified foodstuffs or workpieces (23) and physically manipulates or stresses the workpieces while they remain in a frozen state. The physical manipulation causes relative movement between various points within the volume of the workpieces (23) and kills microbes within the foodstuff. One preferred pH modifying arrangement includes a supply of NH3 gas (11) and a pump (9) for placing the comminuted foodstuffs to be processed and the NH3 gas together under an operating pressure for a period of time sufficient to increase the pH of the foodstuffs.

Abstract: A device and process for adjustably controlling the dimensions of an extruded food product cast into a sheet using, for example, a pressure manifold mounted on a casting belt, or a chill roll/gauge roller combination.

Abstract: A method for injecting or forcing an ammonia-based pH modifying material into the interior of a meat product to raise the pH at one or more points within the interior of the meat product preferably to a pH above approximately 6.0. The ammonia-based pH modifying material may comprise aqueous ammonia (ammonium hydroxide solution) or a gas including some ammonia gas fraction. The temperature of the meat product may be controlled to a temperature near or just below the initial freezing temperature of the meat product during the time that the pH modifying material is injected. pH decreasing materials may be injected into the interior of the meat product either before or after injection the ammonia-based pH modifying material.

Abstract: An improved method of marinating and reconstituting meat from trims of fish, poultry, pork, beef or the like comprises the steps of freezing the trims, adding marinade to the frozen trims and compressing the frozen trims to a sufficient pressure to lower the freezing point below the temperature of the frozen trims such that the marinade is diffused through the trims and purge is formed on the outer surface of the trims so as to hold the trims together.

Abstract: An apparatus for and a method of producing particles of a foodstuff is provided. A liquid form of a sterilized or pasteurized foodstuff is deposited in the form of a film or a strip on a surface of a rotating cooling roller or cooling be1t. The foodstuff is then detached in an at least partly hardened form from the surface of the cooling roller or belt for comminution to the desired particle size. In order to maintain the production of sterilized or pasteurized foodstuff particles, charging and at least partly the hardening of the sterilized or pasteurized foodstuff occurs within an enclosed sterilizable or pasteurizable vessel, and the surface of and the gas surrounding the cooling roller or the cooling belt in the zone of the charging of the foodstuff is lower than 0 ° C.

Abstract: A method and apparatus for preparing cooked particulate meat products, such as bacon bits or other bacon seasonings and toppings. The raw meat is ground to a first size in a first grinder, mixing with dry cure and water to form a raw meat mixture, cooled and stored. The raw meat mixture is then diced to a second size in a first dicer, evenly spread onto a cooking belt, cooked in one or more continuous cooking ovens to form a cooked meat mixture and diced again to a third size in a second dicer.

Abstract: This invention relates to non-brittle dried fruits and vegetables, especially non-brittle freeze-dried fruits and vegetables, and methods for preparing such fruits and vegetables. More specifically, this invention relates to non-brittle dried fruits and vegetables prepared by applying a surface coating of an aqueous solution of a polyhydric alcohol (preferably glycerol) prior to drying. Application of the aqueous solution of the polyhydric alcohol prior to drying appears to allow sufficient migration of polyhydric alcohol into the cellular structures, thereby plasticizing the cellular structures and minimizing damage to the cellular structures of the fruits and vegetables during and after drying and post-drying activities. The resulting plasticized product is rendered non-brittle as indicated by a drastic reduction of fines and/or broken pieces after drying and/or packaging, shipping, and storage as compared to conventionally dried fruits and vegetables.

Abstract: An automated grill automatically transfers frozen food from a freezer component to grilling component by an automatic loading device in response to a signal. Frozen food is loaded in a loading side in the freezer component. When the signal is received indicating that the food is to be grilled, food in a feeding side is raised and delivered to the loading device. When a sensor detects that food is positioned in the loading device, the loading device removes the food from the freezer component and into the grilling component. The food is then grilled as it travels between two substantially vertical grilling structures each surrounded by a conveyor belt. Preferably, the conveyor belt is made of a non-stick coated Invar. A lateral sensor detects and compensates for lateral movement of the conveyor belts. After the food exits the grilling component, the food slides onto a heated holding area for serving.

Abstract: A process and apparatus for preparing a frozen ice confection comprising a frozen composition incorporating inclusions in a desired distribution by combining a flow of frozen composition with one or more flows comprising inclusions, in such a way that the flows comprising inclusions are introduced discontinuously at a multiplicity of positions in the cross-section of flow of frozen composition, and extruding the resulting combined flow without first subjecting the combined flow to any active blending step.

Abstract: An efficient method for the continuous production of a dairy-based confection prevents protein burning and precipitation during processing. The method comprises heating an aqueous sugar composition to at least its boiling point in a first heat exchanger, admixing a dairy component with the boiling, aqueous sugar composition after it exits the first heat exchanger to form a dairy-based mass, and cooking the dairy-based mass to a desired final temperature in a second heat exchanger, without substantial separation or precipitation of the protein within the second heat exchanger. The first and second heat exchangers are preferably plate and frame heat exchangers. The solids content of the dairy-based mass is preferably increased prior to entering the second heat exchanger and again after leaving the second heat exchanger. The solids content of the cooked, dairy-based mass is increased to at least about 88% by weight, preferably at least about 90% by weight.

Abstract: A cheese extruding machine and process for producing pieces of cheese of an exact weight directly from unaged or semi-aged cheese curds of semi-hard and hard cheeses. The cheese extruding machine includes a standard screw-type vacuum filler which receives large blocks of compressed curds, grinds the blocks into pieces, and compresses the curds into an airless, homogenous cheese flow without significantly damaging the curds. The cheese flow is forced through an elongate cheese forming tube of a desired cross-sectional shape for the cheese. A water jacket disposed about a second half of the cheese forming tube chills the periphery of the cheese flow to increase the firmness and maintain the shape of the cheese flow upon extrusion from the cheese forming tube. Frictional engagement between the cheese flow and the cheese forming tube produces back-pressure against the vacuum filler to maintain the cheese flow at a predetermined extrusion pressure and consistent density.

Abstract: A method and a kit is described for cooling beverages. Each employs a naturally occurring, non-porous igneous rock material, such as granite, that may be configured in the form of a polyhedron, such as a cube. The method involves placing one or more masses of the material in a reduced temperature environment for a selected time that may be sufficient to allow the mass to reach equilibrium temperature with the reduced temperature environment. One or more masses are then placed in a vessel along with the beverage to be cooled. The kit houses the masses in a lidded container and one or more vessels are included. A correlation between the size of the masses and the vessels is disclosed.

Abstract: A plurality of smoke injection needles are inserted into or then withdrawn from tuna meat while bubbles of smoke are ejected from the smoke injection needles at intervals. The smoke is produced by burning a smoking material and containing carbon monoxide (CO) gas. The bubbles of the smoke are thus dispersed and injected into the tuna meat, and the residual CO concentration in the tuna meat is thereby set at 1100 to 2400 ?g/kg. The resulting smoked tuna meat M is preserved in frozen storage at about ?18°C.

Abstract: An apparatus and method of preparing solid flakes of fats and emulsifiers having a Solid Content index or a Solids Fat Index which is below the Agglomeration Boundary is provided utilizing a generally flat, cold plate to solidify the fat or emulsifier and a method which allows the application of a coating to the flake to assist in avoiding loss of flake separation and to maintain pourability of the flaked product.

Abstract: The inventive method for producing an iced food product that comprises of depositing a mixture containing water and a polyol on the inner face of a mold and arranging a substance which constitutes the food product in contact with the mixture in the mold.

Abstract: An apparatus has a brine tank that is subdivided into cooling cells each having a vertical carousel for submerging blocks of cheese. The cheese blocks are carried through an inlet flume by a flow of brine and then sequentially diverted into the cooling cells where the cheese blocks are loaded into the respective vertical carousel. After the cheese has cooled sufficiently, the brine flow carries the blocks of cheese out of the respective cooling cell. Movement of the cheese blocks and the carousels is controlled automatically, without human intervention. A unique fluid circulation system transfers chilled brine through the tank from a cooling cell containing the coldest cheese to cooling cells with successively warmer cheese blocks.

Abstract: An apparatus and method of preparing solid flakes of fats and emulsifiers is provided utilizing a generally flat, cold plate to solidify the fat or emulsifier.

Abstract: A method and apparatus for rapidly chilling liquid or slurried food products through a two-stage sequence of jacket cooling followed by vacuum chilling. Slurry and liquid food products heated in a batch are chilled by first employing a chilled liquid flowing through a double walled jacket (22) surrounding the vessel chamber (17). When the food product reaches a temperature at which jacket cooling becomes inefficient, this is followed by pulling a vacuum in the space above the product to vacuum cool the product to the desired chilled temperature.

Abstract: An apparatus and method for surface crust freezing of a food product utilizes a refrigeration shell enclosing a freezing chamber, the freezing chamber having a cavity shaped to substantially accommodate the shape of the exterior surface of the food product; the cavity communicating with the refrigeration shell; a transport substrate to carry the food product into the freezing chamber; a cryogen supply; and a gas circulation device in the refrigeration shell in communication with the cryogen supply to introduce a cooling flow of gas containing cryogen into the cavity so as to contact the food product along its exterior surface.

Abstract: The present invention provides a composition comprising a fat phase and having overrun of at least 90%, characterized in that at least 50 w/w % of said fat phase is liquid at ?5° C. The invention particularly relates to such compositions in the form of an ice cream. The invention also provides a process for the preparation of a composition, wherein said process comprises aerating a mix comprising a fat phase in a freezer barrel enclosing an internal volume, said internal volume comprising an aeration means, wherein said aeration means displaces less than 40% of said internal volume, characterized in that at least 50 w/w % of said fat phase is liquid at ?5° C.

Abstract: A chiller for reducing the temperature of previously eviscerated whole birds and the like, includes a tank having a bird outlet end, a bird inlet end, an inlet end plate, an outlet end plate, and a water reservoir between the ends. The poultry chiller also includes water circulation means for introducing water into the reservoir at the bird outlet end of the tank, draining water at the bird inlet end of the tank, and forming a movement of water generally from the bird outlet end toward the bird inlet end of the tank. The chiller further includes a motive device for urging the birds from the bird inlet end to the bird outlet end of the tank, the motive device being in driven relationship with a power means. A transverse wall having a lower portion, a central portion, and a top edge, is disposed at the bird inlet end of the tank substantially parallel to the inlet end plate such that a sump is formed between the lower portion of the transverse wall and the inlet end plate.

Abstract: An apparatus for making frozen food products having a horizontal mixing spindle with a continuous, closed-loop, recessed, crisscrossed track around its outer lengthwise surface. A paddle wheel encircles the spindle and has a plug or guide skate that extends into the crisscrossed track and guides the paddle wheel back and forth along the length of the spindle as well as around the circumference of the spindle. A horizontal, cylindrical, cooling canister encloses the spindle and paddle wheel and is coupled to a refrigeration unit for keeping the canister and its contents cold. One end of the canister is provided with a push-type dispensing block for dispensing the frozen food product.

Abstract: The invention is a frozen, microwavable dessert that includes a frozen confectionery core, a coating of semi-fluid composition having an insulating character with respect to microwaves, partially or completely surrounding the core, a layer of biscuit serving as support for the core-coating combination, the coating and the biscuit being arranged such that the core is completely surrounded, and a layer of sauce having microwave-absorbing character.

Abstract: The present invention relates to pizzas and pizza-type products preparation and delivery method. The present invention deals with a method for providing to consumer a freshly baked pizza-type food product using individually frozen ingredients, combining them and baking them in less than 5 minutes; the individually frozen ingredients and the pizza-type food product being respectively stored and baked in a mobile, compact and energetically autonomous baking-selling unit.

Abstract: A method for preparing a frozen carbonated beverage that remains stable at home freezer temperatures as well as commercial freezer temperatures, and a frozen carbonated beverage produced by said method. According to a preferred method of the invention, carbon dioxide-hydrate is prepared, ground, and mixed with a frozen flavored syrup component. The resulting mixture is compacted and packaged for storage and shipping.

Abstract: The present invention provides a cold extruded composition with at least 90% overrun, wherein said composition comprises a fat phase which has a high ratio of liquid fat to solid fat at the processing temperature. The present invention also relates to a process for the production of such compositions wherein a mix is aerated in an internal volume of a freezer barrel with a aerating means which has a low displacement of said internal volume, prior to cold extrusion.

Abstract: An intermediate combination is formed and then mixed to produce a final mixed product. The intermediate combination includes a first meat product preferably having a first pH and a second meat product preferably having a different pH. The first meat product in the intermediate combination comprises a plurality of pieces of the first meat product at a temperature below the freezing point of the first meat product. However, the second meat product in the intermediate combination is at a temperature at or above the freezing point of the second meat product. As the intermediate combination is then mixed, the frozen pieces of first meat product become evenly distributed in the second meat product prior to thawing and commingling with the second meat product to produce a substantially homogeneous final mixed product.

Abstract: The invention relates to a device for thawing at least one piece of sushi or similar foodstuff formed from a principal element intended to be served warm and at least one accompanying element intended to be served cold with a microwave oven. The device includes a package having at least one bottom, lateral walls and a top wall; and a microwave-reflective layer on an interior surface, wherein the top wall is permeable to microwaves and includes at least one cut-out to receive and hold the sushi or similar foodstuff.

Abstract: The present invention provides a method for predicting tomato paste consistency loss and yield loss.

Abstract: A process for making a freezably stable emulsion based food salad. A freezing point depression agent, such as propylene glycol, is added to a water component of the emulsion to prevent the formation of ice crystals during freezing of the non-aqueous salad components and to prevent oil separation upon thawing. A hardenable oil such as partially hydrogenated soybean oil, provides an elevated emulsion melt point. Microbial control is maintained during processing by oxygenating the water component. The frozen food salad may be-containerized for shipping or used as a frozen sandwich filling.

Abstract: An apparatus and method for treating a food product such a defrosting, warming or cooling includes a water jacket with an insulating layer that forms a water chamber to receive and store water at a selected temperature. The water jacket has an inlet port and an interior region to receive the food product. A layer of insulating material extends around a majority of the water jacket, and a door allows access to the interior region. An outlet port separate from the inlet port may be provided. The inlet port may also slide between a stored state and a fill state. A separate shell is optionally provided surrounding the water jacket. A thermally conductive plate may also be included in the interior region. The method is directed to defrosting a food product by placing it in the apparatus as described.

Abstract: This invention seeks to provide an all-purpose food material which can be mixed in various kinds of foods, specifically in a cheese-like food in large quantities without limitation. The food material is produced by subjecting a processed cheese-like food to heating and melting treatment at at least 120° C.

Abstract: A system and method for making an enhanced cheese product includes a milk processing system for developing cheese curd, and a mixing means which mixes the cheese curd and the enhancing agent. By applying negative pressure to a mixture of cheese curd and enhancing agent, the enhancing agent can be drawn into the cheese curds. The enhancing agent may include whey protein to increase product. Likewise, probotics, fat substitute, enzymes and flavorings may be added to the cheese curds to produce cheese products with reduced spoilage, decreased fat, accelerated ripening or new flavors.

Abstract: This invention pertains to a Low Carbohydrate, Low Glycemic Index, cane sugar-free sweetener comprising a synergistic mixture of Lo Han Quo, also referred to as Lo Han Kuo Extract and Sucralose Liquid for use in an improved tasting ice-cream or for sweetening baked goods and candy. The ice cream embodiment has less total carbohydrates per serving and 30% less fat and calories than conventional ice cream. The unflavored ice composition comprises the following in wt. %.: Ingredients Range Best Mode Lo Han Kuo Extract 0.014-0.018 0.016 Sucralose Liquid 0.072-0.080 0.076 CC305 0.200-0.270 0.235 Glycerin 0.900-1.100 1.000 Polydextrose  9.000-10.050 9.525 Whey Protein Concentrate 1.550-1.620 1.585 Egg Yolk Solids 2.000-3.500 2.750 Non fat Dry milk Solids 2.800-3.200 3.000 Cream and Skim Milk 83.454-80.162 81.

Abstract: A method and apparatus for hygienically preparing dried peppers by continuously sterilizing and drying fresh peppers are provided. The method includes: screening fresh peppers, removing the stems of the peppers, and aging the peppers; washing the peppers to remove foreign materials and pesticide residue from the surfaces of the peppers; optionally sterilizing the surfaces of the washed peppers using a chemical sterilant solution; cutting and separating seeds from the washed or sterilized peppers; sterilizing the cut peppers using a chemical sterilant solution and/or high-temperature and high-pressure steam; drying the sterilized peppers by hot air or freeze-drying; and grinding the dried peppers into a product. The preparation method includes repeated sterilization and drying processes so that a sanitary problem common to dried peppers can be solved.

Abstract: The present invention teaches a process for making ready-to-eat, shaped rice products having a texture comprised of visible, fully-cooked rice grains joined together; said process utilizes three rice-cooking steps. In the first rice-cooking step, the rice grains are only partially-cooked inside the cooker at temperatures above 175 F. The still-cooking, partially-cooked rice grains together with some adhering cooking water are discharged from the cooker before the centers of the grains are fully-cooked and while the grains are still flowable. In the second rice-cooking step, said rice grains continue to cook in an enclosed conveyor with their own retained heat and water at temperatures above 175 F while the retained water from the grains' surfaces is absorbed into their centers. An important aspect of the present invention is that the rice grains become fully-cooked at about the time they are formed into shaped units.

Abstract: A free-flowing, coated, frozen food and a method for making the same are disclosed. Discrete pieces of a free-flowing frozen food are introduced into a coating vessel where they are agitated to expose their surfaces and to maintain their free-flowing state throughout the coating process. A liquid coating material is sprayed onto the free-flowing pieces to cause coating material to adhere and the temperature at the surfaces of the frozen food pieces to rise. The surfaces of frozen food pieces are then recooled with a cryogen. The spraying and recooling steps are repeated until a thorough, even coating is built up on the discrete pieces of free-flowing food.