Abstract: In the production of edible ice bodies moulded and frozen in moulds it is required to convey heat to the outsides of the moulds in order to enable a demoulding of the bodies upon release thawing thereof, this traditionally being effected through warm water. With the invention it has been realized that for both the production and the quality of the ice bodies there are important advantages connected with the use of hot steam for the release thawing.

Abstract: A process for the recovery of AFPs from natural sources, said process involving the steps ofa) isolating an AFP containing juice from the natural source;b) heat treating the natural source or the AFP containing juice to a temperature of at least 60.degree. C.;c) removing the insoluble fraction.

Abstract: A process for shaping a fish product comprises the steps of: a) placing a portion of frozen fish at a temperature of less than or equal to -5.degree. C., which portion comprises myotomes (2,4), in a device for shaping; and b) applying pressure to the shaping device to shape the fish; wherein the process causes substantially no intra-myotome deformation of the fish.

Abstract: An apparatus and method for microbial intervention and pasteurization of food product surfaces, especially produce. The apparatus comprises a chamber, a steam generator, a controller, a timer, a power source, and a temperature sensor. The temperature sensor, along with the timer, is used to control the exposure of food products to steam. After a controlled period of steam application, a chilled water source is used to bathe the food products. The method includes the steps of placing food in the chamber, adding steam to the chamber, continuing to add steam until the surface of the food is greater than a first preselected temperature, maintaining the surface temperature by the continued application of steam for a period of about 60 seconds or until it is greater than a second preselected temperature, and then bathing the outer surface of the food with chilled water for about 60 seconds.

Abstract: A simple, inexpensive method of producing a gas hydrate is provided comprising the steps: (i) filling a vessel with an amount of liquid water and/or frozen water, (ii) adding an amount of condensed hydrate forming gas to the vessel in a manner such that the condensed gas does not come into contact with liquid water, (iii) contacting the condensed gas, and/or its' sublimation or liquification products at a suitable pressure with the liquid and/or frozen water mixture to produce a reaction mixture, and keeping the reaction mixture at, or below, the maximum temperature at which the gas hydrate is stable and at a suitable pressure for a sufficient time to produce the gas hydrate.

Abstract: An edible water-in-oil micro-emulsion for thawing of a food product which is subjected to microwave energy and the use of such an edible water-in-oil micro-emulsion for thawing is described. Further described is a frozen food product comprising an edible water-in-oil micro-emulsion effective for enhancing thawing of the food product and to the process of providing such a frozen food product.

Abstract: A process and device for reducing the harmful affects of bacterial contamination in seafood products via freezing the seafood products and maintaining them in cold storage. The process and device features an ice glazing step in which the raw product is sealed in a thin layer of ice. This layer of ice serves to preserve the raw product's original taste during the cold storage.

Abstract: A flavored shake drink is prepared from a prepackaged neutral flavored mix stored within a serving cup. A flavored syrup is selected and dispensed through a dedicated nozzle carried by a housing. Each of a plurality of nozzles is in fluid communication with a corresponding solenoid control valve which controls the flow of the selected syrup pumped from a bag-in-the-box styled reservoir. One reservoir is provided for each of the selected flavors. A manually activated programmable timer controls the length of time that the solenoid activated valve remains opened thus providing a preselected amount of syrup into the cup. Switches are provided for doubling and halving the amount of the preselected quantity of syrup when creating varying single flavored and combination flavored shakes.

Abstract: To provide an apparatus for producing frozen cooked-rice in an appropriately individuated state without needing complicated and special apparatus constructions, and without breaking down the individual grains of rice, cooked rice is primary-frozen as an entire block by cold air blown from air blast supply devices into the state where the individual grains of rice are not frozen up to their cores. The cooked-rice thus partly primary-frozen is brought by compressed cold air blown by a compressed-cold-air intermittent supply tube and/or by a rotary disjointing device comprising a rotary comb and a stationary comb into the form of appropriate-size blocks or small lumps which are then secondary-frozen by cold air blown from air blast supply devices into a state where the individual grains of rice are frozen completely up to their cores.

Abstract: A method of preserving without bacterial spoilage and reducing the risk of bacterial contamination during the storage and/or transfer of foodstuffs, comprising treating said foodstuff or the locus of said foodstuff with a bacterially- effect amount of iodinated ice. The method is of particular value in the preservation of fish and fish products.

Abstract: The invention refers to a method for continuously cooking and cooling flat food products (2) in direct contact with two endless belts (3,4) arranged on opposite sides thereof. The heat accumulated during cooking is removed during cooling by conduction, the cooling being immediately following the cooking and commenced before the completion of the cooking of the food products.

Abstract: A food storage and preparation device (10, 50, 100, 200) is provided for more rapidly cooling or heating a mass of food or other product contained within a storage pan. The device includes a plurality of air contact fins (20) which rapidly convey heat to and from the ambient surrounding air and a plurality of food contact fins (22, 56, 106) which are inserted within the mass of food to increase the surface area of the food exposed to a heat transfer surface to more rapidly transfer heat to or from the mass of food.

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 method of preserving perishable food in a nonfrozen state in the nonfreezing region below the freezing point of the food, which comprises comparatively rapidly cooling the food from the ordinary temperature to the vicinity of the freezing point of the food and then slowly cooling the food below the freezing point at a cooling rate of 0.01-0.5.degree. C./h, and this method permits perishables such as vegetables, fruits, fishes or shellfishes to be preserved with a high freshness and can suppress without fail any lowering in the freshness thereof which inevitably occurs immediately after harvesting.

Abstract: A process of making a marinated frozen garlic product in which the garlic is marinated in vinegar, minced, combined with olive oil, and frozen.

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 refrigerator (10) includes a vacuum cabinet (20) which includes a vacuum compartment (42) and an open top drawer (34) in the vacuum compartment. When the refrigerator door is closed, a rotary spool (75) of the air control valve (70) is moved to a position to recirculate air from the vacuum compartment through the vacuum pump (65) back into the vacuum compartment so as to pre-chill the contents of the vacuum compartment. Later, while the refrigerator door is still closed, the air control valve is shifted so that the vacuum pump (65) draws air from the vacuum compartment until a predetermined low air pressure is detected in the vacuum compartment, whereupon the operation of the vacuum pump terminates. When the refrigerator door is opened, the valve spool (75) rotates to vent the vacuum compartment to the atmosphere, thereby equalizing the pressure within the vacuum compartment to atmospheric pressure and allowing the open top drawer of the vacuum compartment to be opened.

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: 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.

Abstract: A two component ice confection is formed by cooling an ice confection core to below -15.degree. C., preferably using a cryogenic liquid, then immersing it in a water ice solution to form a layer of water ice on the core, and then hardening the water ice layer. Products formed by the process preferably have an average ice crystal size of below 100 micron.

Abstract: In a method of preparing soft or sticky food products for further processing, the food products are heated from below for setting a surface layer of the food products which forms a crust holding and supporting the food products during further processing. An apparatus for performing this method comprises a belt conveyor having a conveyor belt for conveying the soft or sticky food products along a path upstream of the further processing, and heating element positioned below and on both sides of the conveyor belt in the path upstream of the further processing. The heating elements heat the soft or sticky food products on the conveyor belt from below and laterally for forming a crust which is able to hold and support the food products during the further processing.

Abstract: A process for preparing prepackaged pasteurized meat parts in which the parts are pasteurized at a low temperature for an extended period of time so as to enable thorough and even heating of the parts to eliminate bacterial contamination within the parts. After the parts have been pasteurized, the pasteurized parts are cooled and then frozen. The frozen parts are then packaged for shipment and sale.

Abstract: The present invention is directed to a process which includes the steps of forming a mixture by submerging a vegetative food product in an amount of water sufficient to cover the food product; degassing the mixture for a time and amount of pressure sufficient to remove gases from tissues of the vegetative food product and fill intercellular spaces of tissues with water; flushing the degassed mixture with an inert gas for a time sufficient to reestablish a pressure that is substantially atmospheric; draining water from the mixture to obtain the vegetative food product; and freezing the resultant vegetative food product for storage until use, wherein discoloration of the vegetative food product is decreased compared to vegetative food products that are not treated by this process. This process minimizes the availability of oxygen in tissue of the vegetative food product while protecting the color and texture of the product by avoiding mechanical or thermal stresses on the product.

Abstract: A method for preparing a food portion where the food portion is frozen to a temperature of at least -15.degree. C. a first fat containing layer is applied onto the surface of the food portion and the layer frozen as a first gravy layer, and a second layer of a fat-free liquid is applied onto the first layer and the second layer frozen to inhibiting oxidation of the first layer.

Abstract: Pouring soft state ice cream as a precursor of hard state ice cream into a cone, cup or other shape made either one of paper, plastic resins or edible material and the thus poured ice cream is frozen to a hard state ice cream of -30.degree. C. to -40.degree. C. as it stands or wrapped within a plastic film and is held at -15.degree. C. to -25.degree. C., and the thus held ice cream is heated rapidly upto 0.degree. C. to -8.degree. C. by an electronic range upon request of a customer to be given to the customer without being touched by a person other than the customer so that it is held under very sanitary conditions.

Abstract: A crystalline pumpable confection mass for obtaining a chewy confectionery product is provided by preparing a sugar-containing liquid medium, concentrating the medium, cooling the concentrated medium to a temperature below its sugar saturation point and kneading to induce sugar crystal nucleation, and then, the medium in which sugar crystallization was induced is heated to obtain a product which is pumpable and so that sugar crystal nucleates are retained in the heated product. To obtain a solidified product, the heated product is cooled, and additionally, the cooling and kneading and heating may be carried out in an extruder.

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 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 manipulating apparatus includes a pair of spaced apart, ridged rollers (24,25). The rollers (24,25) have a minimum clearance less than an initial thickness of the workpieces (23). A drive arrangement (30) drives the rollers (24,25) in counter-rotating fashion toward each other to pull workpieces (23) through the minimum clearance area. As the workpieces (23) pass between rollers (24,25), the workpiece material spreads out laterally and bends between opposing ridges (38). This lateral spreading and bending produces relative movement throughout the volume of the workpieces (23).

Abstract: The invention relates to a process and an apparatus for cooling high-viscosity sauces containing ingredients in the form of solid pieces. To develop a virtually continues process while preserving the ingredients in piece form as much as possible, according to the invention the following process steps are proposed:a) the sauce prepared at a temperature of 75.degree. to 120.degree. C. is pumped via a cooling system and is thereby cooled to a temperature of about 50.degree. to 55.degree. C.;b) the sauce pre-cooled in this way is pumped into a cooling tank under vacuum, which it passes through under the force of gravity, partly via enforced diversions and partly in free fall, the sauce being cooled by water evaporation to a temperature of about 3.degree. C. to 17.degree. C.

Abstract: Ice is prepared by freezing a diluent, such as oolong tea, lemon water, green tea, mineral water, or pickled ume extract in water, and crushing the frozen diluent into lumps of varying sizes. The lumps are sprayed with water to bind them together and are refrozen under pressure in the form of multi-void ice blocks. The ice blocks are packaged in cups and sealed by a film cap. A plurality of cups containing the ice blocks are provided in a case.

Abstract: A process for the manufacture of a frozen ice confection within a multi-part or split mold, wherein the mold is pre-cooled to below -50.degree. C., the process comprising the steps of;(a) exposing the empty mold to a cryogenic liquid;(b) releasing any cryogenic liquid from the mold;(c) introducing the ice confection into the mold;(d) allowing at least the ice confection in contact with the mold to freeze; and(e) releasing the frozen ice confection from the mold.

Abstract: This invention is a method of preventing freezer burn on frozen foods over an extended period of time. This is accomplished by providing a triple seal to prevent the ingress of ambient air through the seals into the interior of the storage bag which causes freezer burn. This is accomplished by providing an outer liquid impervious interlocking reclosable seal and a second liquid impervious interlocking reclosable inner seal adjacent and parallel to the outer seal. When food is placed in the storage bag, the inner seal is closed, water is put in the mouth of the storage bag above the sealed inner seal and below the open outer seal. The outer seal is then closed forming a triple seal closure that completely eliminates any possibility of ambient air entering into the interior of the storage bag.

Abstract: An improved microwave oven equipped with a thermopile sensor and a thawing method using the same which make it possible to detect a food surface temperature by using a thermopile sensor, optimizing the output from the magnetron based on the detected food surface temperature, the size of the food, and the weight of the same, and determining an optimum thawing completion time, thereby obtaining the best thawing condition and significantly reducing the thawing time.

Abstract: The vacuum tumbler has an evacuatable drum (3) which is mounted for rotation around its longitudinal axis (11) and is provided on one end side with a loading opening and on the other end side with a removal opening (12). In order to obtain continuous operation, a vacuum sluice (19, 19') is arranged both at the loading opening (12) and at the removal opening (12') and that in each case a vacuum packing (17), which is effective when the drum (3) is rotating, is present between the two openings (12, 12') and the corresponding vacuum sluice (19, 19').

Abstract: A process for obtaining a frozen fish product comprises: treating frozen or non-frozen fish, which comprises molecules of myosin and molecules of actin, each molecule of myosin having a head region (6) and a tail region (8), such that the conformation of the head region of the molecule of myosin changes irreversibly and the conformation of the molecule of actin does not change completely and irreversibly; and storing the fish under freezing conditions. Suitable treatments for affecting the conformational change include application of pressure. The treated fish product has an increased resistance to frozen deterioration of texture.

Abstract: Meat products are chilled to the extent that water present therein is frozen in order to facilitate slicing, subsequent processing, packaging or other handling of the meat products. The chilling is carried out in sequential steps. The first chilling step contacts the product with a brine of sodium chloride at a temperature below the freezing point of water. The resulting prechilled food product is subjected to a second chilling step with a calcium chloride brine which is at a lower temperature than the sodium chloride brine and which further reduces the core temperature of the food product to well below the freezing point of water.

Abstract: The present invention relates to extruded frozen pellets of sauce and a method for freezing pellets of sauce. This method includes dosing a layer of sauce onto a refrigerated surface, partially freezing the sauce on the surface to cause a generation of ice crystals and an increase in the viscosity of the unfrozen sauce, removing the partially frozen sauce from the surface, mixing the frozen and unfrozen sauce to form a shapeable sauce, forming the shapeable sauce into pellets, and freezing the pellets. The invention also relates to a method wherein the sauce is fully frozen in a thin layer and subsequently mixed with unfrozen sauce to form the shapeable sauce.

Abstract: A method of extracting from an oil bearing product at below a select temperature. The method includes providing an oil bearing product at a temperature at or below the select temperature. A liquid extraction solvent that is a gas under standard temperature and pressure is provided, with the extraction solvent being maintained at a temperature below its boiling point at ambient pressure and below the select temperature and at substantially ambient pressure. The oil bearing product is contacted with the extraction solvent at ambient pressure for a period sufficient to extract a select amount of the oil from the oil bearing product resulting in a reduced oil content product and an oil bearing extraction solvent.

Abstract: A method of preparing raw oyster meat in the shell is disclosed which employs a mild heat treatment followed by chilling for the destruction of harmful pathogenic bacteria such as Vibrio vulnificus. The oysters are captured and transported to the processing plant in a refrigerated state. The oysters are then cleaned and graded into categories according the product size. The oysters are then placed into a continuous flow of sterilized water at a sufficient temperature and duration to kill the pathogens yet leave the meat in a raw state within the shell. Different temperatures and time durations have been found to give excellent results depending on the size of the oyster. It has been found that the internal temperature of the oysters, that is, the meat within the shell, must reach a minimum of 49 degrees centigrade and not exceed 53 degrees centigrade for maximum efficacy. Depending on oyster weight and warm water temperature, the oysters will be immersed from between about 10-45 minutes.

Abstract: The present invention concerns a vegetable alimentary oil, preferably virgin or extra-virgin olive-oil, carried to a particular solid state, so as to increase notably the volume for making it suitable to the product of short pastry, friable biscuits and the like, in substitution of animal fats, butter and margarines. To achieve such features, the oil is solidified by carrying it to low temperature in a whisking device, with simultaneous air or inactive gas inlet. The oil it could be aromatised with natural substances, that they don't degenerate thanks of the low temperature of maintenance of the product.

Abstract: Tasteless super-purified smoke is manufactured to treat seafood and meat to preserve the freshness, color, texture, and natural flavor, particularly after the food is frozen and thawed. The smoke is generated by burning an organic smoking material at preferably 500 to 800 degrees F. (260 to 571 degrees C.) in a smoke generator 1. It is then passed through a precipitation filtering tower 2 comprised of filters of ice, cloth, and activated carbon to remove taste imparting, and carcinogenic, particulates and vapors. The super-purified smoke is then stored and aged in a temporary pressure pot 3 or in canisters for treatment at the same time or at another place and time. The super-purified smoke is used to treat seafood or meat in plastic bags at temperatures between its variable freezing point and 46 degrees F. (7.8 degrees C.) for twelve to forty-eight hours, or until the desired effect is achieved.

Abstract: A process for the production of a molded aerated frozen bar which comprises preparing a mix of ingredients suitable for a frozen aerated bar, whipping the mix to obtain an aerated mix having an overrun of from 100 to 250%, molding the aerated mix to give a molded aerated mix and freezing the molded aerated mix.

Abstract: Disclosed is an apparatus and method to redirect airflow and enhance heat transfer using an oscillating baffle in a baking system. This apparatus and method allows for the improved efficiency of a cooling tunnel, while reducing the size of the tunnel. Several embodiments of the oscillating baffle have a first degree of freedom and a second degree of freedom which allows it to oscillate under the power of the airflow. The method employs the oscillating baffle to redirect and mix the airflow in order to enhance heat transfer in the cooling tunnel. The oscillating baffle is used for cooling, for heating, for enhancing the mixing of a multi-component air flow or redirecting an air flow in the baking system.

Abstract: A method and apparatus for producing ice cream with a stick, where the stick is inserted into the ice cream as the ice cream is extruded and where devices are provided to move the ice cream product, grasped by the stick, without the ice cream product itself coming in contact with any part of the apparatus. In the method, the ice cream is cooled to a temperature to reach a density sufficient to allow the ice cream to be supported by the stick. The product is extruded through an extrusion press, and the stick is inserted into the ice cream product coming out from the extrusion press while the ice cream product is cut. The ice cream product is the inserted, held by the stick, into a conveyor device that moves the ice cream product within a cooling tunnel until the ice cream product reaches a final temperature and as the ice cream product emerges from the tunnel, the product is completed with coverings, if required, and then packaged.

Abstract: A method of making novelty ice cubes that change color which includes the steps of: pouring water into a first ice cube tray to form a poured first solution; freezing the poured first solution to form a frozen first solution; removing the frozen first solution from the first ice cube tray to form clear ice cubes; adding a food dye to citric acid to form a second solution; mixing the second solution to form a mixed second solution; pouring an amount of the mixed second solution into a second ice cube tray to form a poured layer; freezing the poured layer to form a frozen thin layer; wetting the frozen layer to form a wetted thin layer; placing a clear ice cube of the clear ice cubes onto each wetted layer to form a combination; pouring an additional amount of the mixed second solution onto the combination, until a layer of the mixed second solution covers the exposed portion of the clear ice cubes to form together with the frozen layer a layer encasement that completely encases the clear ice cubes and forms wi

Abstract: Process for producing a meat product, such as an animal food, particularly for domestic pets or the like, comprising substantially lumpy meat material on the one hand and a substantially liquid gravy on the other and which is filled into a container, such as a shell pack, tin can, etc., in which the meat raw material is cut up in frozen form to meat lumps, together with the gravy is filled into a base of the container and finally with the container base is connected in a substantially liquid and gas-tight manner a container top and in which a sterilization process takes place, characterized in that both the meat material, comprising the meat lumps, optionally accompanied by the addition of prefabricated moulded pieces with a meat or vegetable base, and the sauce or gravy, the latter in granule form, are compression moulded to a shaped article in frozen, solid, quasi-dry state and as such introduced into the base, as well as meat product produced by this process.

Abstract: A method of sandwiching soft, smooth and fluid food between a top half and a bottom half of a bun includes, first, making the food with thermo-coagulable protein that solidifies due to heat is included in the food. The food is then formed into a flat shape having a uniform thickness and a size suitable for sandwiching between the top half and the bottom half of the bun. After applying a coating to the food, it is deep-fried while heating the coating to a light brown so that the food includes a smooth and fluid center portion and a film-like peripheral portion that is coagulated by the thermo-coagulable protein. The food thus deep-fried is sandwiched between the top half and the bottom half of the bun.

Abstract: The method and apparatus for continually molding, chilling and cutting cheese of the present invention utilizes an elongate molding tube having an inlet end and an outlet end, and a pump/movement mechanism for forcing cheese curd into the inlet end of the elongate molding tube. A cooling mechanism is disposed in communication with the elongate molding tube to chill the molding tube and thereby chill the cheese as it passes through the molding tube so that cheese passing out of the outlet end of the elongate molding tube may be cut to the desired size and packaged, aged, etc. The cooling mechanism forms a cooling gradient within the molding tube, such that warmer temperature coolant is used about the inlet end of the molding tube than about the outlet end. The cooling gradient is applied in such a manner to provide a more uniform cooling in the cheese, and thereby achieve a superior end product.

Abstract: In a method of forming a frozen food product, the temperature of a fluid food product is lowered so that the product is plastic. A mould is pressed against the food product to cause at least a portion of the product to take up the shape of the mould. The mould is at a sufficiently low temperature when it is pressed against the product such that the product retains its moulded shape and such that the product is readily releasable from the mould. This allows frozen confectionery products such as ice cream to be successfully moulded.

Abstract: Apparatus for rapid cooling of a liquid to be cooled including a heat exchanger including a housing for containing a cooling liquid, a plurality of cooling conduits traversing the housing in thermal contact with the cooling liquid and defining a cooling conduit inlet and a cooling conduit outlet and a vacuum generator associated with the interior of the housing for reducing the pressure in the housing until the cooling liquid boils whereby a heat transfer coefficient of the cooling liquid is generally maximized.

Abstract: A refrigerator having an apparatus for thawing frozen food includes food case mounted on the lower side of a partition for partitioning cooling compartments from each other, and a heater and a blowing device installed in the partition. The operating time of the heater and the blowing fan is counted in a timer. A user accommodates frozen food in the food case and sets a time for thawing by the timer. Then the frozen food is thawed by the operation of the heater and the blowing device. Thus, the frozen food can be thawed conveniently and rapidly.