Abstract: The invention relates to a method of removing the fibrous shells from cereal grains. This method according to the invention comprises a pretreatment step, wherein the moisture content of the cereal grains is increased, e.g. in the case of corn grains from 16 to more than 20% by weight, followed by the step of exposure of the pretreated grains to a thermal shock by means of a cryogenic medium and thereafter mechanical treatment step thereof.

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: A process for producing frozen avocados which will not easily disintegrate or discolor on and after thawing or defrosting. The process includes the steps of cutting avocados into a plurality of pieces and removing seeds from bodies of the pieces, heating the avocado pieces in a steam tank by application of steam, removing the avocado pieces from the steam tank, and freezing the avocado pieces quickly at an ultra-low temperature. Preferably, certain additives such as baking powder, vinegar, salt, wine and the like are provided to the avocado pieces before heating the avocados by the steam. Also, the heated avocado pieces should be cooled and dried prior to freezing.

Abstract: A collapsible mould for preforming produce in a frozen state includes top, bottom and side surfaces and biasing means for yielding against expansive pressure of the produce encountered during freezing, which surfaces are self-supporting against the forces of expansion during the freezing process.

Abstract: A process for making and packaging multi serving ice cream products using cryogenic hardening of ice cream in consumer containers before the containers are closed and labeled. A plastic tray container which is stable when disposed horizontally or vertically provides better processing and an improved package for both retailers and consumers.

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: This invention discloses the method of producing a food product by dissolving konjac flour in alcohol to form a paste, mixing ingredients such as soybean protein, a viscosity enhancing agent, a gelatinizing agent and a hardening agent with the paste, freezing the paste mixture and then kneading the frozen mixture with frozen processed meat to produce a good tasting low fat meat product.

Abstract: A process for making and packaging multi serving ice cream products using cryogenic hardening of ice cream in consumer containers before the containers are closed and labeled. A plastic tray container which is stable when disposed horizontally or vertically provides better processing and an improved package for both retailers and consumers.

Abstract: A manipulating apparatus (10) receives a plurality of previously frozen pieces of foodstuffs or workpieces (23) and physically manipulates or stresses the workpieces while they remain at least partially 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. The treatment process may include physically manipulating the foodstuff in multiple cycles to enhance microbe kill.

Abstract: A method of treating fish to maintain freshness after freezing and thawing. A whole fish is chilled and cut into four loins, each with two flat sides forming a corner. The loins are chilled and either sliced cross sectionally to form steaks or sliced parallel to one of the flat sides to form sashimi slabs. If sashimi slabs are formed, the slabs are then preferably dipped in a warm flavor enhancing solution. The steaks or slabs are then sealed in non-permeable bags, preferably in a “puzzle pack” configuration that maximizes density and minimizes interstices. The bag with the steaks or sashimi slabs is then submerged in a brine solution. A treatment gas is then injected into the bag. After a treatment time, the gas is removed and the bag is vacuum packed. The bags are then frozen for shipping and storage. When needed, the bags can be thawed in a brine solution.

Abstract: Rapid cooling apparatus including a vacuum chamber, a vacuum pump in fluid communication with the vacuum chamber for decreasing pressure in the vacuum chamber, a heat-transfer fluid disposed inside the vacuum chamber, and a substance generally sealed in a package in heat-transfer contact with the heat-transfer fluid inside the vacuum chamber. Preferably the package is constructed of an expandable material.

Abstract: The present invention is a frozen drink machine and a method for making frozen drinks from a frozen substance which has been frozen into a block. According to the method of the present invention, a block of frozen substance is held in a vessel while a rotatable blade having features for grinding the frozen substance and, if desirable, for aerating the ground frozen substance, acts on the block, grinding the frozen substance while a heated liquid is simultaneously introduced into the vessel. An apparatus according to the present invention supports a cup containing the frozen substance, and includes a rotatable blade which is lowered into the cup and means for pumping a heated liquid into the cup.

Abstract: Forming a novelty (such as a sticked ice cream product) from a mouldable material which involves extruding the materials into a cavity temporarily provided with a bottom. Relative movement is thereafter caused so as to shear the cavity contained quantity of material from any such material remaining in the cavity filling nozzle prior to subsequent discharge of the moulded quantity from the cavity at a time when it no longer has a bottom.

Abstract: A frozen, unproofed laminated dough that can be baked without being thawed or proofed and that provides a desirable specific volume of the baked product. A frozen unproofed laminated dough includes a layer dough and shortening layers that alternate with the layer dough. The layer dough includes flour, a water-binding agent, a leavening agent, a fat source, and water. The specific volume of the frozen, unproofed laminated dough is 0.8 cc/g to ¼ cc/g. The frozen unproofed laminated dough prepared a baked product having a baked specific volume of at least 3 cc/g when baked without being thawed or proofed before baking. The frozen, unproofed laminated dough can be used to prepare Danishes, croissants, and the like.

Abstract: A method for preparing a cheese having a closed rind, wherein fresh granular curd is subjected to a pressing treatment in a cheese pressing mold until a rind forms and the desired moisture content in the cheese has been achieved. Prior to the traditional pressing, the curd is first pre-drained, whereafter the pre-drained curd parts are poured into a cheese pressing mold. Then the curd parts are subjected during a short initial pressing procedure to obtain a blind structure of the cheese in the cheese pressing mold to a vacuum treatment with a substantially constant vacuum depth in the order of approximately 95% or more.

Abstract: A method of forming a food product which includes therein a hydrogenated fat, the method comprising contacting a spray of the product in liquid form with a cryogen so as to cool the liquid product and effect a rapid conversion of the liquid product to a solid.

Abstract: Methods of curing and processing pork bellies into fully-cooked bacon have been developed that eliminates both injecting the whole pork belly with pickle solution and smokehouse treatment thereafter. The method of the present invention immerses individual pork slices into a pickle solution sufficient for each slice to absorb 110%-120% of green weight and employs a single heating step that fully-cooks the slices to achieve the necessary weight reduction to meet the regulatory product definition for cooked bacon.

Abstract: An ice confection containing a plurality of inclusions within the ice confection and a process for producing an ice confection containing a plurality of inclusions within the ice confection by automatically distributing the inclusions through a fruit feeder into the ice mix.

Abstract: The invention relates to a food product with creaming power, without emulsifiers, obtained by high-shearing mechanical treatment of a mixture of water, fat, pregelatinized swollen starch, and vegetable or animal pulp. The food product has a creamy unctuous consistency and may be frozen. The frozen product is stable to freezing/thawing and heating. The invention also relates to a process for the preparing the food product.

Abstract: There is provided a method for producing a frozen fried food for a microwave cooking comprising the step of a freezing of, particularly a very quick freezing (immediate quick freezing) of a deep-fat fried food, more particularly immediately after the oil-cooking thereof, at a moving speed of the freezing front exceeding 20 cm/h.

Abstract: The invention relates to a method for producing a frozen food product having enhanced coupling properties with microwaves. The method involves providing a non-frozen food product, adding to the non-frozen food product an amount of carbon dioxide in the form of dry-ice, and freezing the food product containing the carbon dioxide to provide a frozen food product and allowing the carbon dioxide to sublime to form gas bubbles distributed within the frozen food product. The invention also relates to a frozen food product prepared by the method of the invention.

Abstract: An improved method for preparing a frozen food product is provided. The food product comprises a variety of food pieces that have been precooked in the presence of water and subjected to a process in which substantially all of the free water present with the food pieces is removed. The food pieces are then passed through a continuous freezing unit which increases the rigidity of the food pieces and leaves an amount of water on the surfaces of the food pieces. The food pieces are placed into a heat sealable container that includes a porous end piece along with measured amounts of a freezing gas and an adjuvant. The container is then sealed across the porous end piece and placed on a tumbling mechanism that coats the food pieces with the adjuvant and completes the freezing process as the freezing gas escapes through the porous end piece on the container.

Abstract: In a process for cooling and atomizing liquid or pasty substances or mixtures of substances, a liquid or pasty substance/mixture of substances is combined with liquid or supercritical carbon dioxide and then the mixture of liquid or pasty substance/mixture of substances and liquid or supercritical carbon dioxide is expanded. An apparatus for cooling liquid or pasty substances or mixtures of substances has a storage vessel for the liquid or pasty substance/mixture of substances, to which is allocated a line in which a device for transporting the liquid or pasty substance/mixture of substances is disposed. The apparatus has a source of liquid or supercritical carbon dioxide, to which source is allocated a line, and it has a connection point via which the line allocated to the storage vessel for the liquid or pasty substance/mixture of substances is connected to the line allocated to the source of liquid or supercritical carbon dioxide, and which has an expansion apparatus.

Abstract: Mechanisms and system for continuously producing pieces of liquid-filled gum. A rope of gum produced by an extrusion machine is cooled, sized, and separated into individual pieces of gum. A rotating drum mechanism and continuous chain mechanism having mating die groove members separate the rope of gum material into individual pieces and form the pieces into their final size and shape. Pairs of cam-operated plunger members positioned in the rotating drum mechanism compress and form the pieces of gum material in the dies. Cooling air supplied by tubular members positioned adjacent the drum mechanism and chain mechanism keep the gum material in a cooled condition for ease of processing. Features assisting the separation of the formed pieces of gum material from the operating machinery include regulation of balanced cooling, blasts of cooling air, and releasable die groove members.

Abstract: A method, system and apparatus for continuously producing coated tablets or pellets of liquid-filled gum material. An extruded rope of liquid-filled gum material is formed, sized, and separated into individual pellets of liquid-filled gum material. A tablet-forming mechanism having pairs of chain mechanisms with open mating die groove members separate the rope of gum material into individual pieces and form it into individual pellets. The open die groove members have curved non-flat configurations such that the die cavities form pellets of liquid-filled gum material with curved non-flat configurations. The formed pellets of gum material are cooled in a cooling mechanism, conditioned at an appropriate low humidity, low temperature environment, and then coated with a hard sugar or sugarless shell.

Abstract: The poultry shaping mandrel (25) is utilized to retain the shape of previously eviscerated oven-ready whole bird carcasses (10) after the carcasses have been prepared and before they are packaged and shipped. When the bird is frozen, the mandrels retain the shape of the bird so that the bird and its mandrel can be mounted on a skewer (52) or a smaller hand held skewer can be thrust through the mandrel and through the bird without hazard of deteriorating the bird.

Abstract: The invention relates to a process for the preparation of candied tomato pieces, in which tomatoes are peeled and cut into pieces, the pieces are sprinkled with a mixture based on sugar and salt, and then cooked. The invention also relates to candied tomato pieces prepared according to the process and food products containing the candied tomato pieces.

Abstract: A water distribution device for use in thawing multiple containers of frozen food. The device includes a coupling, siphon breaker, manifold, in-line thermometer, and a number of valves and associated supply tubes. The coupling is used to connect the device to a standard threaded faucet spout. The manifold supplies the water to each supply tube via one of the valves. The supply tubes can be run into the different containers to thereby permit multiple containers to be filled with water simultaneously. The valves permit individual control of the water flow to each container and can be used to prevent water flow through one or more of the supply tubes if they are not needed. The siphon breaker prevents backflow of water and the thermometer can be used to set and monitor the temperature of the water delivered to the containers.

Abstract: An improved method of reconstituting meat from trims of fish, poultry, pork or beef comprises the steps of freezing the trims, configuring the frozen trims and compressing the frozen trims with an external force to form purge on the outer surface thereof. The method does not require the trims to be defrosted and the use of any artificial binding agent for holding the reconstituted meat together, even during normal cooking conditions.

Abstract: A novel food service package for containing a frozen concentrate for use in quick blending a drink of individual proportion is disclosed. The food service package of the present invention has a number of equally sized compartments with formed channels separating the compartments. Channels are formed under the dividers in the bottom of the package to provide a large surface are for rapid heat exchange so as to quickly temper the frozen concentrate in the package. A raised dome region is formed in the center of the package for rapidly dispersing the product dispensed from a single nozzle into each of the compartments. A gutter formed in each divider causes the dispensed concentrate to overflow from the compartments so as to rapidly self-level in the package.

Abstract: A process and apparatus for producing a moulded soft confectionery item. The soft confectionary item is relatively soft at room temperature and therefore difficult to handle mechanically at room temperature. The confectionery item can be selected from the group consisting of at least one of caramels, fudges, fondant creams, toffees, and jellies, the confectionery item further based on at least one of starch, gelatine, pectin, agar-agar, gum Arabic, and soft fondant creams. The process and apparatus includes a method and apparatus for depositing a liquid form of the confectionery item into a mold, by the use of gravity, subjecting the mold, together with the liquid confectionery item deposited, to a low temperature environment between 0° C. and −196° C. so as to solidify at least the exterior of the deposited confectionery material, and demolding the resulting solidified item of confectionery.

Abstract: This invention is a new method in fish processing for best possible protection of fish fillets and/or fillet parts through the whole processing, from filleting (deskinning) to packing or freezing. The character of this invention is that every single fillet placed on a plate approx. 200×600 mm made of stainless steel aluminium or other suitable material like plastic etc. The plates are conveyed between operations by conveyors of different types. Only at the trimming-table and the inspection-table, fillets or fillet parts are moved from the plate. After trimming or inspection the fillets or fillet parts are moved back to the same plate again. Every single plate has its own I.D. (chips or bar code) for identifying where it is situated in the process for internal control.

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.

Abstract: A method for increasing efficiency in the freezing of delicate items of food in freezing tunnels of the conventional type, including a freezing tunnel (8) having a device (6 and 7) for providing a strongly cooled flow of air to act as a freezing agent, at least two or more endless freezing conveyor belts (2, 3, 4) and (5) supported therein, a movable feeding conveyor (1) and a transfer conveyor (9), where the items of food do not tolerate being dropped from the upper freezing conveyors (2, 3, 4) onto the bottom freezing conveyor (5) until they have gained sufficient stiffness to preserve a nondeformable shape; the method including placing delicate items of food on the upper freezing conveyors (2, 3, 4), one at a time by a moveable feeding conveyor (1), where the upper freezing conveyors are stopped in a fixed sequence.

Abstract: Frozen aerated compositions are prepared by introducing an unfrozen composition suitable for being frozen for preparing a frozen aerated composition into the barrel of an extrusion apparatus containing a single screw and rotating the screw for transporting the composition through the apparatus to and then through an extrusion exit die and for during transport of the composition through the extrusion apparatus, mixing, shearing and compressing the composition. Additionally during the transport of the composition through the apparatus, the composition is cooled and air is injected into composition to obtain from the die a compressed, aerated, cooled composition which has a temperature of equal to or lower than −8° C.

Abstract: A process of freezing sushi, boiled rice or processed food with boiled rice as the main component permits substantially the same quality offered before freezing to be obtained after natural thawing or thawing using an electric oven. When freezing nigiri-sushi at a normal temperature of about 20° C., the freezer temperature is first reduced from a preliminary cooling temperature of −10° C. to a temperature of −30° C. in about 20 min. with a temperature gradient of about 1 to 2° C./min. The freezer temperature is then reduced from −30 to −40° C. with a temperature gradient of 1° C./min. or below, preferably about 0.5° C./min., over a time of 15 to 25 min., and preferably 15 to 20 min., until a maximum ice generation temperature range of 0 to −10° C. for the rice part of the sushi, specifically −3 to −6° C., is passed.

Abstract: The present invention relates to a method of making edible decorations which reproduce all types of patterns, including colored patterns. The purpose of these decorations is partially or totally to cover the cakes for which they are intended and with which they form a perfectly homogeneous whole. More precisely, the invention consists in producing a printed decoration with five successive layers: a first layer of printed edible paper, and a second layer of a material for modifying the texture of the edible paper and sticking the first and third layers together. The third layer consists of a material belonging to the group comprising almond paste and chocolate. The fourth layer is equivalent to the second layer, and the fifth layer is equivalent to the first layer. By virtue of this innovation, a printed decoration does not detract from the cake and remains supple and homogeneous.

Abstract: A method for treating a perishable meat product including the steps of chilling the meat product to within a selected temperature range, exposing the chilled meat product to a chilled gas mixture containing a significant fraction of inert gas, and thereafter removing the chilled gas and exchanging that gas with a gas mixture containing a high oxygen fraction.

Abstract: Frozen concentrated milk is prepared by introducing a concentrated milk, such as a concentrated whole or skim milk, into the barrel of an apparatus for extrusion of a product which contains at least one screw which is rotated for transport of the concentrated milk through the apparatus barrel for extrusion of product through an extrusion apparatus product exit die, and during the transport of the concentrated milk through the extrusion apparatus, the concentrated milk is cooled to a temperature of equal to or lower than −8° C. to obtain, from the exit die, frozen concentrated milk.

Abstract: Method for sterilizing foods using both ultra-high pressures and high temperatures. The instantaneous temperature change that occurs when pressure is applied combines a high-temperature short-time process with ultra-high pressure to deliver a fast and therefore gentle thermal process to a pre-packaged product. The process involves heating a food to a pre-pressurized temperature, subjecting the food to ultra-high pressure, which instantaneously raises the temperature of the food, and then releasing the pressure so that the temperature returns to the original pre-pressurized temperature. The method leverages the adiabatic temperature rise which occurs when the food is hydrostatically pressurized, coupled with the lethality of the pressure, to achieve appropriate sterilization conditions. The disclosure also includes foods which have been sterilized using both ultra-high pressures and high temperatures.

Abstract: A process for the production of a frozen food product comprising anti-freeze peptide (AFP), wherein the product is at least partially pre-frozen in the substantial absence of free AFP, followed by including the free AFP therein.

Abstract: Defrost method for accurately defrosting food to be defrosted, regardless of frozen degree and presence/absence of receptacle for food to be defrosted. The defrosting method includes the steps of: determining an initial value by detecting a surface temperature of food to defrost; determining a defrost completion value in accordance with the initial value which is determined in the step of determining the initial value; detecting a current value of an infrared sensor at a regular time basis while driving a magnetron; and completing the defrosting process if the current value reaches the completion value. An output value of the infrared sensor is detected at a predetermined regular time basis while a rotatable tray for placing the food is rotated, and the initial value is obtained from the lowest output value among a plurality of output values which are detected.

Abstract: An apparatus for making citrus juice preferably includes a supply of relatively small frozen bodies comprising at least one of citrus juice and pulp, a heating section for adding heat to the frozen bodies to thaw the frozen bodies, and a filling section downstream from the heating section for filling juice containers with citrus juice. The relatively small frozen bodies may have at least one dimension less than about 1.5 inches. The apparatus may also include a pasteurizing section upstream from the filling section. In one embodiment, the supply comprises a plurality of portable containers each containing a plurality of frozen bodies. The heating section preferably comprises a heat transfer tank, a heat transfer fluid in the heat transfer tank, a heater for the heat transfer fluid, and a conveyor for advancing the containers of frozen bodies through the heat transfer fluid. Each portable container may comprise a flexible bag, for example.

Abstract: A cold-storage method of a kimchi jar whereby kimchi is thawed after selectively input freezing time lapses to thereafter refrigerate same, so that the kimchi is prevented from being naturally aged to enable to enjoy fresh flavor of the kimchi for a long time, the method comprising the steps of: maintaining an in-chamber temperature at an established cold storage temperature for a cold storage period of time established by a manipulating unit to thereby refrigerate the kimchi; and maintaining the in-chamber temperature at a refrigerated storage temperature when the established cold storage period of time lapses, to thaw and thereafter to cold storage the kimchi stored in the cool chamber.

Abstract: A process for the production of a molded aerated frozen bar by preparing a mix of ingredients suitable for a frozen aerated bar, whipping the mix to obtain an aerated mix having an overrun of from between about 20% to about 250%, molding the aerated mix to give a molded aerated mix and freezing the molded aerated mix to produce the molded frozen aerated bar.

Abstract: A sealed package (1, 7) containing the beverage placed in a frozen state (2, 8) capable of being easily opened to allow the frozen beverage (2, 8) to be inserted into a container (5) containing the same beverage in a liquid state. The package (1, 7) would preferably be a cylindrically shaped packet made of plastic with serrations (3, 9) for opening. The beverage in the packages, such as beer, could be in a concentrated form to further enhance the intensity of the beverage or even may be flavored to modify the beverage at the same time it is cooled. The packets (1, 7) could be sized to fit into an opening of a conventional beverage can (6), bottle or pitchers containing the beverage.

Abstract: A method of producing shattered, preservative-free dried fruit or vegetable pieces. Preferably, low moisture fruit is cryogenically frozen and the frozen fruit is then impacted (preferably using a roller mill or tumbler) to produce randomized, shattered fruit pieces (preferably having size primarily in the range from ¼ inch to ⅜ inch). The shattered fruit pieces are optionally dried (for example, while they are warmed in a warm air dryer) to reduce their moisture content to 22%-25% prior to packaging. In an optional, preliminary processing step, dried fruit is first rehydrated to a moisture content of 22%-30% (preferably 23%-25%) to produce low moisture fruit. The low moisture fruit is pitted and then frozen. The frozen, low moisture fruit is then shattered (and optionally then dried) in accordance with the invention.

Abstract: A composite product which includes an ice confectionery substance, particularly an ice cream, and a pastry is prepared by superposing brick or filo pastry so that a layered pastry product is formed which has alternating layers of pastry and a fat, the layered pastry product is shaped for containing an ice confectionery substance and baked, and an ice confectionery is introduced therein after applying a moisture-barrier substance so that the ice confectionery is separated from the baked pastry by the moisture-barrier substance.

Abstract: To prepare a food product, dehydrated pregelatinized starch and a mixture of hydrated gelatinized starch, fat and water are introduced into an apparatus for mixing and cooling the same to a temperature between −8° C. and −3° C. so that a frozen mixture is obtained from the apparatus, and then the frozen mixture is cut into portions and the portions are frozen. The hydrated gelatinized starch may be prepared by treating a dehydrated pregelatinized starch in admixture with water and fat so that it hydrates and swells, or it may be obtained by heating native/raw starch in admixture with water and fat by heating to hydrate and gelatinize the starch.

Abstract: A method and a system for producing articles of fat-containing, chocolate mass in a continuous production-plant having a conveyor for mould elements with mould cavities. The production-plant comprises steps of initially filling mould cavities with liquid mass, cooling of the articles, and releasing the articles from the mould cavities. The number of mould elements per unit time leaving the cooling step is regulated to deviate from the number of mould elements per unit time entering the cooling step. The resulting advantage is that it is possible to regulate the residence time for a certain mould element in a cooling step without changing the residence time in the steps prior to the cooling step. A manufacturer of chocolate articles is thereby provided an easy way of adapting the cooling time to the specific article being produced without influencing other steps of production.