With Cooling Patents (Class 99/517)
  • Patent number: 9016195
    Abstract: An apparatus for preparing a melon juice concentrate, such as watermelon juice concentrate, includes a finisher with brushes for separating melon flesh from melon rind including leaving at least 1/16 inch flesh on the rind and screens for separating juice from flesh. The apparatus also includes a steamer to reduce bacteria count on whole melon, a chopper for chopping melons into pieces less than about 16 inches square, an extractor for extracting juice from the flesh, and an evaporator for concentrating melon juice to form melon juice concentrate. The steamer includes a cylinder frame, steam jets directing steam through apertures in the cylinder frame at whole melon therein, and a motivator to move the whole melon along the cylinder frame. The apparatus can also process cantaloupe, honeydew melon, and other melon.
    Type: Grant
    Filed: August 31, 2006
    Date of Patent: April 28, 2015
    Assignee: Milne Fruit Products, Inc.
    Inventors: Bruce D. DeJong, Eric A. Johnson, David L. Luther, Gordon R. Taylor
  • Publication number: 20150037483
    Abstract: A vacuum cooling device for the cooling of foodstuff, in particular hot bakery products comprises a vacuum chamber (2) containing a product chamber (7) for receiving the foodstuff for its cooling and a separation chamber (28), a vacuum source (3), such as a vacuum pump which is connected to the separation chamber (28) and a vapor condenser (4) for condensation of vapor generated during the cooling process in the product chamber. The vapor condenser comprises a cooling medium in a sump (11) and comprises a vapor introduction element (8, 9, 10) for introducing the vapor into the cooling medium.
    Type: Application
    Filed: July 25, 2014
    Publication date: February 5, 2015
    Inventors: Ulrich Giger, Florian Bäbler, Kaspar Bäbler
  • Publication number: 20140363553
    Abstract: Fresh potatoes, and/or other fresh vegetables or legumes, or any ingredients already frozen, processed, or otherwise prepared, are processed to make more healthful French fry products and other formed food items in any of a variety of shapes and flavor profiles while attaining the organoleptic qualities of traditional formed-food products.
    Type: Application
    Filed: June 6, 2014
    Publication date: December 11, 2014
    Inventor: David Peters
  • Publication number: 20140314933
    Abstract: The invention relates to a process for producing a foamed meat or fish product, comprising the steps of: delivering a pumpable starting material containing comminuted meat or fish and pieces of bone or cartilage to a dispersing apparatus having a chamber with a cylindrical rotor disposed therein, which is provided, on its periphery, with a number of indentations to generate cavitation, supplying a gas to the dispersing apparatus, operating the dispersing apparatus while generating cavitation and dispersing the starting material with the gas supplied, in the process of which the pieces of bone or cartilage are passed through the chamber, and generating a foamed meat or fish product containing pieces of bone or cartilage which can be sterilised.
    Type: Application
    Filed: November 17, 2011
    Publication date: October 23, 2014
    Applicant: MARS, INCORPORATED
    Inventor: Johannes P. Schlebusch
  • Patent number: 8813638
    Abstract: The invention relates to a method for cooling a flowable melted food material including: (a) providing a device comprising a first cooling belt and a second cooling belt parallel to the first cooling belt, wherein each cooling belt is continuous and has an outer surface and an inner surface, the first and second cooling belts are aligned at an angle between 45° and 90° relative to horizontal, and the outer surface of the first cooling belt and the outer surface of the second cooling belt are spaced apart to form a gap having a top end and a bottom end; (b) introducing a free-flowing molten food product capable of forming a food product having a pasty consistency is cooling at the top end of the gap; (c) counter-rotating the first and second cooling belts toward each other at the top end of the gap to draw the molten food product between the downward moving outer surfaces of the first and second cooling belts to form a strip of molten food product between the downward-moving outer surfaces of the first and sec
    Type: Grant
    Filed: January 11, 2013
    Date of Patent: August 26, 2014
    Assignee: Hochland Natec GmbH
    Inventors: Andreas Biggel, Roland Zeuschner, Josef Burger, Wolfgang Huber, Wilhelm Baur
  • Patent number: 8783169
    Abstract: A food processing system 10 comprising a cooking apparatus 12 and a cooling apparatus 14. The apparatus 12, 14 are similar and are configured for processing sausages which have casings which are fragile and easily ruptured. The apparatus 12 comprises a processing vessel 16 for containing a cooking liquid, a feed chute 18, a guide means in the form of jets 56.1, 56.2 and 56.3, a screw conveyer 22 and a discharge conveyer 24. The sausages are fed into the vessel 16 via feed chute 18. The jets 56.1, 56.2 and 56.3 guide the sausages into optimal positions relative to the screw conveyer 22 which conveys the sausages to the discharge conveyer 24. The jets 56.1, 56.2 and 56.3 also separate the sausages ensuring that the sausages do not “bunch up” when deposited into the vessel 16 and also ensure that the sausages are aligned and travel in a direction substantially parallel to the axis of rotation of the screw conveyer 22 thereby to reduce impact forces applied to the sausages by the conveyer 22.
    Type: Grant
    Filed: April 1, 2010
    Date of Patent: July 22, 2014
    Assignee: Freddy Hirsch Group (Proprietary) Limited
    Inventors: Anton Schutte Le Roux, Roy Andrew Johnston, Hermann August Schultz, Daniel Roux, Taylor Uys
  • Publication number: 20140154379
    Abstract: A process and apparatus for preparing a dried food product said process comprising treating a dried food with an aqueous acidulant, in an amount and for a period of time which is sufficient to modify a surface of the food to increase water permeability; dehydrating the acidified food to obtain a desired moisture content with heat; cooling the heated dehydrated acidified food; and infusing the cooled dehydrated acidified food with an infusate.
    Type: Application
    Filed: June 10, 2013
    Publication date: June 5, 2014
    Inventor: Jack G. Mazin
  • Patent number: 8739685
    Abstract: An apparatus for producing tofu coagulant includes a liquid food oil pumping pathway, a liquid food oil tank, a mineral salt solution pumping pathway, a mineral salt solution tank, a plurality of metering pumps, and an emulsion dispersion machine for stirring the liquid food oil with the mineral salt solution to an emulsification phase. The liquid food oil pumping pathway is connected with the mineral salt solution pumping pathway, the mineral salt solution is added in a predetermined ratio for producing the tofu coagulant, and the water phase and the oil phase are stirred and mixed to W/O type (water in oil type) emulsion (without emulsifier).
    Type: Grant
    Filed: December 28, 2010
    Date of Patent: June 3, 2014
    Assignee: Takai Tofu & Soymilk Equipment Co.
    Inventors: Toichiro Takai, Toru Awazu, Motonari Amano, Masahiro Yoshida, Masaaki Watanabe
  • Patent number: 8701551
    Abstract: An antilip system for a food patty forming apparatus of the type having a reciprocating mold plate with at least one cavity. The system uses an adjustable escape passage to relieve pressure within a mold plate cavity. The system comprises a breather plate with antilip holes, a passage plate with antilip holes, and an adjusting bar movable between a full open position, a full closed position, and a plurality of intermediate positions. The passage plate also has a passage recycle channel for returning relieved materials to a hopper.
    Type: Grant
    Filed: August 15, 2008
    Date of Patent: April 22, 2014
    Assignee: Formax, Inc.
    Inventors: Ralph Edward Doner, Ronald F. LaBruno, Joseph Allen Ebert
  • Patent number: 8623438
    Abstract: A dehydrated avocado in pieces that is a semi-porous, rigid and fragile solid preserving the organoleptic properties of the fresh fruit and having a dry base weight chemical composition of 17.6 grams to 30.4 grams of carbohydrates, 6.8 grams to 8.4 grams of proteins, 61.2 grams to 69.2 grams of oil, 0.5 grams to 1.5 grams of water and 5.6 grams to 8.4 grams of fiber is produced selecting the avocado at a ripeness level higher than the climacteric maximum; pre-cooling; scalding; cutting the tip, wherein the tip is the section of the fruit immediately behind the petiole; removing the skin; slicing with the pit included; applying vacuum and microwave dehydration; and removing the pit sections from the slices.
    Type: Grant
    Filed: November 20, 2008
    Date of Patent: January 7, 2014
    Inventors: Erwin Hermann Schlager Riebl, Marco Antonio Fedelli Garrido
  • Publication number: 20130302486
    Abstract: In a holding mold part for drupes, particularly for holding olives for their treatment, such as pickling, pitting, filling, and the like, which can be put together, in centered manner, from an upper part and a lower part, and between which parts multiple cavity sections that complement one another for holding the olives are situated in the mold part, at least the cavity sections in the upper part are configured by a flexible end as part of a clamped film insert, to compensate for different natural lengths of the raw olives to be treated. Furthermore, a method simultaneously treats multiple olives, from their raw state to the filled end product, and a device for this purpose has multiple work stations, wherein the holding mold part can be used not only in the method but also in the device.
    Type: Application
    Filed: April 3, 2013
    Publication date: November 14, 2013
    Inventor: Harry IMHOF
  • Publication number: 20130177694
    Abstract: This invention provides a novel method for producing maize flour including at least one treatment step in which a product comprising maize is treated under alkaline conditions, wherein an alkaline solution is sprayed onto the product. Furthermore, a facility for producing maize flour is disclosed, in particular in said method. Moreover, maize flour obtained by this method and foodstuffs containing this flour are disclosed.
    Type: Application
    Filed: September 20, 2010
    Publication date: July 11, 2013
    Inventors: Markus Nussbaumer, Noël Girardet, Walter Wäspi
  • Publication number: 20130152801
    Abstract: The invention concerns a heat processing device (100, 200) for co-extruded sausages (S), said device (100, 200) comprising in series: a precooking device (104) intended to precook the sausages (S) deposited by a device (102) and consisting of a hot-water bath, the precooking device (104) taking the form of a chute (114) having a zero or slightly descending slope between an intake area (116) where the sausages (S) are deposited by the device (102) and an outlet area (118) where the sausages (S) leave the precooking device (104), the precooking device (104) comprising ejection means (124) designed to eject water upstream of the intake area (116) so that the water stream generated has an orientation substantially parallel to the longitudinal axis of the chute (114), a cooking device (108) intended to cook the sausages (S) thus precooked and consisting of a second hot-water bath, and a discharge device (112) intended to discharge the sausages (S) thus processed.
    Type: Application
    Filed: March 2, 2011
    Publication date: June 20, 2013
    Inventors: Bernard Cadoret, OLivier Marquet
  • Publication number: 20130011533
    Abstract: A method and apparatus for injecting chilled water (16) into freshly slaughtered and eviscerated poultry carcasses immediately prior to introducing the poultry carcasses into a conventional chiller (20). The chilled water (16) may be at a temperature slightly above the freezing point of water. The chilled water injector (10) is mounted to the entrance end (21) of a chiller (20). The poultry carcasses are removed from a shackle line and placed on a conveyor (11) which conveys the warm carcasses into and through the injector (10). In the injector (10), needles (13) inject chilled water (16) into the carcasses thereby beginning the chilling process. The injected carcasses then drop into the conventional chiller (20) where they are conveyed from the entrance end (21) to the exit end (22) through a counter-flow of chilled water (23) during which time further chilling occurs.
    Type: Application
    Filed: February 25, 2011
    Publication date: January 10, 2013
    Inventors: J. Barton Langley, Trevor W. Nelson, Lucas M. Miller, Andrew C. Estes
  • Patent number: 8347639
    Abstract: A tempering treatment method whereby the temperature of meat, which involves a carcass prepared by slaughtering cattle or poultry and sterilizing and washing, is lowered as close to the ice storage temperature as possible to prevent a temperature rise caused by the actions of enzymes contained within the meat before transporting the meat to a refrigerated storage, which comprises surface-freezing the meat by blowing a cold air stream at about ?20 to about ?40° C. to the meat before conducting the tempering treatment, thus allowing the generation of freezing latent heat in the subcutaneous part owing to the surface-freezing (freezing the subcutaneous tissue), and then rapidly lowering the core temperature inside the meat due to the latent heat released at the melting of the freezing latent heat to thereby conduct the tempering treatment at a temperature of 0 to +15° C.
    Type: Grant
    Filed: September 21, 2009
    Date of Patent: January 8, 2013
    Assignee: Mayekawa Mfg. Co., Ltd.
    Inventors: Naoto Okamoto, Suguru Sakuramoto, Takahiro Arai, Kouichi Tsubata, Akira Taniyama
  • Publication number: 20120082776
    Abstract: A food processing system 10 comprising a cooking apparatus 12 and a cooling apparatus 14. The apparatus 12, 14 are similar and are configured for processing sausages which have casings which are fragile and easily ruptured. The apparatus 12 comprises a processing vessel 16 for containing a cooking liquid, a feed chute 18, a guide means in the form of jets 56.1, 56.2 and 56.3, a screw conveyer 22 and a discharge conveyer 24. The sausages are fed into the vessel 16 via feed chute 18. The jets 56.1, 56.2 and 56.3 guide the sausages into optimal positions relative to the screw conveyer 22 which conveys the sausages to the discharge conveyer 24. The jets 56.1, 56.2 and 56.3 also separate the sausages ensuring that the sausages do not “bunch up” when deposited into the vessel 16 and also ensure that the sausages are aligned and travel in a direction substantially parallel to the axis of rotation of the screw conveyer 22 thereby to reduce impact forces applied to the sausages by the conveyer 22.
    Type: Application
    Filed: April 1, 2010
    Publication date: April 5, 2012
    Inventors: Anton Schutte Le Roux, Roy Andrew Johnston, Hermann August Schultz, Daniel Roux, Taylor Uys
  • Patent number: 8146489
    Abstract: The present invention relates to a system for transporting and/or washing and/or pasteurization thermal treatment of foodstuffs, particularly leaf products comprising at least a treatment section. The treatment section can be comprised of one or more sections of rectilinear tubes and one or more corresponding curved tube sections, wherein products within the treatment section being conveyed by a fluid, such as water, flowing along the tubes.
    Type: Grant
    Filed: May 11, 2010
    Date of Patent: April 3, 2012
    Assignee: Turatti S.R.L.
    Inventor: Antonio Turatti
  • Patent number: 8082840
    Abstract: The present invention relates to a system for pasteurization thermal treatment of foodstuffs, particularly leaf products, comprised of means for loading the product to be subjected to treatment and means for discharging the treated product. The system is comprised of a first treatment section in which the product to be subjected to treatment is conveyed by the loading means and wherein the first treatment section heats the product by a treatment fluid, so as to reduce starting concentration of thermo sensitive bacterial flora present in the same. A second treatment section is provided in cascade with the first treatment section. The second treatment section cools the product by the treatment fluid, so as to stop growing of residual bacterial flora present.
    Type: Grant
    Filed: December 12, 2007
    Date of Patent: December 27, 2011
    Assignee: Turatti S.r.l.
    Inventor: Antonio Turatti
  • Publication number: 20110293808
    Abstract: The present invention relates to a handheld device for quickly cooling hot foods and method for using the device to cool hot foods. In particular, the device is comprised of a vessel, a base that is removably attached to the bottom open end of the vessel and a nozzle affixed through the base. The device is configured to hold frozen elements and receive air through the open top end of the vessel. The air becomes chilled as it flows through the frozen elements and exits the device through the nozzle which is positioned over the hot foods, allowing a user to quickly and easily cool hot foods prior to consumption.
    Type: Application
    Filed: May 26, 2011
    Publication date: December 1, 2011
    Inventor: Kevin Fleming
  • Publication number: 20110154992
    Abstract: An apparatus for producing tofu coagulant, comprising: a liquid food oil pumping pathway H1 from a liquid food oil tank T1 by a metering pump P1; a mineral salt solution pumping pathway H2 from a mineral salt solution tank T2 by another metering pump P2; an emulsion dispersion machine M1 for stirring the liquid food oil with the mineral salt solution to an emulsification phase; wherein the liquid food oil pumping pathway H1 is connected with the mineral salt solution pumping pathway H2, and the mineral salt solution is added predetermined ratio for producing the tofu coagulant, wherein the water phase and the oil phase are stirred and mixed to W/O type (water in oil type) emulsion (without emulsifier).
    Type: Application
    Filed: December 28, 2010
    Publication date: June 30, 2011
    Applicant: TAKAI TOFU & SOYMILK EQUIPMENT CO.
    Inventors: Toichiro Takai, Toru Awazu, Motonari Amano, Masahiro Yoshida, Masaaki Watanabe
  • Patent number: 7895941
    Abstract: A method and apparatus for producing a non-newtonian fluid product including a non-newtonian fluid base product including at least one second phase is disclosed. A second phase dispersion apparatus is disclosed which receives the at least one second phase and the non-newtonian fluid base product and disperses the at least one second phase within the non-newtonian fluid base product to produce the non-newtonian fluid product.
    Type: Grant
    Filed: April 26, 2007
    Date of Patent: March 1, 2011
    Assignee: Carmel Engineering, Inc.
    Inventors: Allan D. Roden, J. Doug Buis, Randy F. Weaver
  • Patent number: 7878018
    Abstract: A refrigerator and control method thereof are provided. The refrigerator emits light into a storage compartment formed therein to improve and preserve taste of food items stored therein. The refrigerator may include a light emitting unit to emit light into the storage compartment and onto the food items stored therein to improve and preserve taste of the food items.
    Type: Grant
    Filed: January 19, 2007
    Date of Patent: February 1, 2011
    Assignee: LG Electronics Inc.
    Inventors: Eun Young Park, Yeon Yi Hwang, Seok Min Lim, Eun Jeong Kim, Deul Re Min
  • Patent number: 7870822
    Abstract: A system providing for on-site reclamation and re-use of reclaimed antimicrobial solution includes a dispenser, at least one receptacle, piping, and at least one pump. The dispenser sprays antimicrobial solution toward moving raw food products. Unspent antimicrobial solution that did not contact the moving raw food products and rebound antimicrobial solution that did contact the raw food products combine to form a reclaimed antimicrobial solution. The reclaimed antimicrobial solution is collected in the receptacle and is pumped through the piping to a location for reuse.
    Type: Grant
    Filed: January 19, 2006
    Date of Patent: January 18, 2011
    Assignee: Ecolab USA Inc.
    Inventors: Chandler Adams, Claudie Cayce Warf, Jr., Roger Tippett
  • Patent number: 7858028
    Abstract: The invention relates to a method for preparing a product having a low content of microorganisms by using steam. A method according to the invention can be used to pasteurize or sterilize a product, while retaining the activity of one or more active substances that may be present in the product, and relates to a method wherein a product is dried with air. Furthermore, the invention relates to a product obtainable according to a method according to the invention.
    Type: Grant
    Filed: June 17, 2003
    Date of Patent: December 28, 2010
    Assignee: Nutricia N.V.
    Inventor: Thomas Ferdinand A. Pijls
  • Publication number: 20100293969
    Abstract: Embodiments of the invention generally provide methods and systems that distribute an additive in solid carbon dioxide in an interior of food processing equipment. The additive may be injected into a flow of liquid carbon dioxide upstream of an expander at or adjacent to the interior. Injection of the additive into the interior may be alternated with directing a flow of expanded carbon dioxide into the interior. In some embodiments, the freezing point of the additive with or without a diluent composition and/or additive(s) is lower than a temperature of the liquid carbon dioxide.
    Type: Application
    Filed: May 21, 2009
    Publication date: November 25, 2010
    Inventors: David C. BRAITHWAITE, Meenakshi SUNDARAM, Vasuhi RASANAYAGAM
  • Patent number: 7819053
    Abstract: Prior to cooling, an air knife is used to remove bubbles from confectionery-filled chocolates, preferably center-filled chocolates, deposited in a mold tray, preferably using a one-shot depositor. Using the method and apparatus, it is possible to manufacture novel confectionery products, including one-shot deposited caramel-filled dark chocolates.
    Type: Grant
    Filed: April 25, 2006
    Date of Patent: October 26, 2010
    Assignee: Mars, Incorporated
    Inventors: John M. Kaiser, Dale R. Slesser, Dominic M. Diperna, Richard A. Morgan, Rick A. Floyd, Robert A. Parker, Robert Harvey
  • Publication number: 20100183789
    Abstract: A frozen comestible maker suitable for home use includes single or multiple molding cavities for forming frozen comestibles, a heat exchanger for maximizing the heat transfer away from the fluid that is being frozen in the molding cavities, a refrigerant solution with a depressed freezing point in contact with the heat exchangers, a base container to seal the refrigerant solution from the fluid that is being frozen, and a bezel piece to retain spills and aid with handling. The refrigerant solution is captured between the molding cavities and the base container. One or more sticks, a drip cup, and an extraction tool may be provided with the frozen comestible maker for preparing and extracting shaped frozen comestibles, such as ice pops and popsicles, therefrom.
    Type: Application
    Filed: January 16, 2009
    Publication date: July 22, 2010
    Inventors: Kenneth Daniel Zorovich, Yos Kumthampinu, John Chandler Earle, Jesse Pierce Delgigante
  • Patent number: 7735415
    Abstract: A food processing apparatus includes a tank defining an inner compartment having an inlet end for receiving food product and an outlet end for discharging food product, an open-top screen mounted within the compartment and positioned relative to the tank in a first position, and a rotatable auger mounted such that at least a portion of the auger is within the screen for advancing food product within the tank from the inlet end of the tank toward the outlet end.
    Type: Grant
    Filed: August 31, 2005
    Date of Patent: June 15, 2010
    Assignee: Lyco Manufacturing, Inc.
    Inventors: David R. Zittel, Daniel D. Maupin
  • Patent number: 7685934
    Abstract: A refrigerator and a method for keeping food items fresh therein are provided. The refrigerator may include a main body, storage compartments provided in the main body to store food items therein, and irradiation devices that irradiate visible light into the storage compartments. The irradiation devices may switch a wavelength of irradiated light depending on the type of food items stored in the corresponding storage compartment. The refrigerator may also include a sensor that senses whether food items are stored in the storage compartments, and purification devices provided in the compartments to remove ethylene generated by the food items stored in the storage compartments.
    Type: Grant
    Filed: October 24, 2006
    Date of Patent: March 30, 2010
    Assignee: LG Electronics Inc.
    Inventors: Deul Re Min, Eun Jeong Kim, Jong Min Shin, Seok Min Lim, Yeon Yi Hwang
  • Publication number: 20090282847
    Abstract: An improved chill water system for use with a hot box is discussed. In processing beef preferably a recirculation loop with a chill water system mixes anti-microbial solution in the chill water tank and adjusts concentration with a controller to add chemical treatment to the tank. Additionally, a supply water line to the chill water tank has a flow sensor linked to a controller which can control addition of treatment agent based on input water from the supply source.
    Type: Application
    Filed: May 16, 2008
    Publication date: November 19, 2009
    Inventors: Robert C. Bullard, Todd Faulk
  • Patent number: 7500426
    Abstract: A food processing apparatus includes a tank having an inlet end and a discharge end and at least one baffle divides the tank into a first compartment and a second compartment, wherein a temperature of the first compartment is greater than a temperature of the second compartment. A first drum is rotatably mounted within the first compartment of the tank such that a heat transfer medium contained in the first compartment of the tank will enter the first drum and a second drum is rotatably mounted within the second compartment of the tank such that a cool transfer medium contained in the second compartment of the tank will enter the second drum. A food product transfer device transfers food product from the first drum to the second drum.
    Type: Grant
    Filed: March 25, 2005
    Date of Patent: March 10, 2009
    Assignee: Lyco Manufacturing, Inc.
    Inventors: David R. Zittel, Daniel D. Maupin, Steven W. Hughes
  • Patent number: 7478583
    Abstract: A draught beverage (170) which may be alcoholic or non-alcoholic, for example a lager or cider in an open-topped drinking vessel or glass (172). The beverage comprises a water content and dissolved gas content. The draught beverage is dispensed from a font at a cooled temperature below the freezing point of water at ambient atmospheric pressure. The dispense temperature may be in the range of ?1° C. to ?12° C. The beverage in the glass may or may not be subjected to external excitement energy, for example ultra-sound, to encourage formation of nucleation sites in the beverage. Either way dissolved gas bubbles out of the beverage causing occurrence of nucleation sites at which ice (188A, 188B) from the water content forms. At least in part the ice has a slushy character. A head (174) also forms on the dispensed draught beverage and below the head the ice (188A, 188B) locates and develops downwards into the beverage.
    Type: Grant
    Filed: May 17, 2002
    Date of Patent: January 20, 2009
    Assignee: Coors EMEA Properties, Inc.
    Inventors: Simon Daniel Scullion, Peter Thomas Foster, Stephen Paul Smith
  • Publication number: 20080274263
    Abstract: A process and apparatus for preparing a dried food product said process comprising treating a dried food with an aqueous acidulant, in an amount and for a period of time which is sufficient to modify a surface of the food to increase water permeability; dehydrating the acidified food to obtain a desired moisture content with heat; cooling the heated dehydrated acidified food; and infusing the cooled dehydrated acidified food with an infusate.
    Type: Application
    Filed: May 2, 2008
    Publication date: November 6, 2008
    Inventor: Jack Mazin
  • Patent number: 7444823
    Abstract: A method and a device for cooling various articles. A gas stream is cooled with liquid nitrogen and the cooled stream is then applied to articles in order to cool them.
    Type: Grant
    Filed: January 7, 2003
    Date of Patent: November 4, 2008
    Assignee: L'Air Liquide, Societe Anonyme A Directoire et Conseil de Surveillance pour l'Etude et l'Exploitation des Procedes Georges Claude
    Inventor: Jean-Pierre Germain
  • Publication number: 20080171117
    Abstract: The present invention is generally directed to methods for reducing microbial population on food, especially seafood, during processing. Provided are methods of seafood processing that involve contacting seafood with a disinfection composition comprising an acid, a buffer, and an antimicrobial metal. Such methods can result in reduced pathogen load, reduced spoilage odor, and prolonged shelf-life of seafood. Also provided are systems for seafood processing employing said disinfectant compositions.
    Type: Application
    Filed: October 17, 2007
    Publication date: July 17, 2008
    Applicant: Tasker Products Corp.
    Inventors: Stephen P. Mixon, Dennis M. Smithyman, Francis Dautreuil
  • Patent number: 7374579
    Abstract: Disclosed are a method and a system for extruding, cut into strands, cooling, and chopping a ground food product. The system comprises a cooling unit, a conveyor belt urging the pieces through the unit, and a chopper for cutting the pieces exiting the unit. A cryogen source provides cryogen to the cooling unit. A feeder feeds the ground food product onto the conveyor belt adjacent an inlet of the unit. The feeder also extrudes the ground food product through a nozzle to place the stranded pieces onto the conveyor belt. A shear plate cuts the stranded pieces, while being extruded. A hydraulic system moves the shearing plate. The system is adapted to dispense cryogen to the cooling region at a rate sufficient to lower the temperature of the cut stranded pieces to a desired temperature when they exit the unit. A chopper cuts the extruded and stranded pieces immediately after freezing.
    Type: Grant
    Filed: August 18, 2004
    Date of Patent: May 20, 2008
    Assignee: Cargill, Incorporated
    Inventor: Edward Alan Larson
  • Patent number: 7231872
    Abstract: A chocolate tempering machine is digitally programmable for controlling the heating, cooling and rotation within the machine. The machine may be programmed to enable agitated, liquid chocolate to retain its proper viscosity for extended periods of time as well as minimizing the amount of porosity in the final product and by controlling bowl rotation length of time, as well as automatically increasing heat at given timed intervals. The machine includes a menu program, whereby a user can adjust and save up to twenty-six different temperature menus or more. This menu program can also be accessed to set and save desired cool down temperatures. Sensors are located such that ambient air and relative humidity can be sensed and audio/visual warnings are provided to the user when these conditions must be altered. A wear-resistant ring for leveling purposes for the machine's bowl also serves to prevent contamination of the interior of the machine.
    Type: Grant
    Filed: October 22, 2003
    Date of Patent: June 19, 2007
    Assignee: Choco Vision Corporation
    Inventor: Jeffrey M. Babicz
  • Patent number: 6845708
    Abstract: An embodiment of the invention includes an apparatus for pressing an edible article. The apparatus includes a holding device including a channel for circulating a cooling liquid and also including independently suspended plungers. Each independently suspended plunger includes a lower part having a non-circular cross-section and at least two upper parts each having a circular cross-section. The lower part includes a pressing surface configured to be pressed into contact with an edible mass. The at least two upper parts each include a sliding surface supported by an opposing sliding surface that defines an opening of the holding device. The lower part and the at least two upper parts are separate parts that are joined together.
    Type: Grant
    Filed: September 3, 2003
    Date of Patent: January 25, 2005
    Assignee: Aasted-Mikroverk ApS
    Inventors: Jacob Christian Refer, Per Fejer
  • Patent number: 6843168
    Abstract: An embodiment of the invention includes an apparatus for pressing an edible article. The apparatus includes a holding device including a channel for circulating a cooling liquid and also including an independently suspended plunger. The independently suspended plunger includes a lower part with a pressing surface configured to be pressed into contact with an edible mass. The independently suspended plunger also includes an upper part with a sliding surface supported by an opposing sliding surface that defines an opening of the holding device. The upper part has a circular cross-section and the lower part has a non-circular cross-section. The upper part and the lower part are separate parts that are joined together.
    Type: Grant
    Filed: August 28, 2003
    Date of Patent: January 18, 2005
    Assignee: Aasted-Mikroverk ApS
    Inventor: Jacob Christian Refer
  • Publication number: 20040163552
    Abstract: An apparatus for containing objects, such as electronic circuit cards, and a method for making the same, the apparatus having a housing; at least one case disposed within the housing, the case adapted to confine the objects to different locations within the housing and comprising a frame, the region within the frame divided into two regions by a first partition, each of the two regions divided into a plurality of sections by a plurality of second partitions, each of the second partitions thermally coupled to the frame and the first partition, each of the sections divided into a plurality of slots, each slot having an object disposed therein for thermal contact between the first partition, a second partition, and one of a second partition and the frame; and at least one heat sink adapted to absorb heat from the case, the heat sink thermally coupled to the case and the housing.
    Type: Application
    Filed: September 29, 2003
    Publication date: August 26, 2004
    Applicant: ADC Telecommunications, Inc.
    Inventors: Gary Gustine, Charles G. Ham, Michael Sawyer, Frederick Daniels, Michelle Bishop, Lane King, Matthew Kusz
  • Patent number: 6739243
    Abstract: There is provided a mobile food/drink serving apparatus including a body which has electrical equipment, an attaching connector capable of being electrically connected to a power source connector provided on a customer table, and a counter for cooking; and mobility means for moving the apparatus, characterized in that the electrical equipment is supplied with electricity by connecting the attaching connector to the power source connector.
    Type: Grant
    Filed: May 29, 2003
    Date of Patent: May 25, 2004
    Assignee: MIK Planning, Inc.
    Inventor: Yoshinori Yagi
  • Patent number: 6701830
    Abstract: Above-ground tanks form brining cells into which cheese blocks are conveyed by common inlet and outlet flumes. Each cell has a removable conveyor assembly having a looped link belt driven around a frame by a motor. Perpendicular, tubular, or hinged segmented flights project from the belt to engage infed cheese blocks, and submerge a series of rows of blocks. An infeed flume delivers a stream of cheese blocks to a cell. Once a level below a flight is filled, the conveyor is actuated to submerge that level, and the next level is then filled until the tank is filled. After brining, the conveyor is incremented to discharge the cheeses flight by flight into an outlet flume. The flume may have a lower segment narrower than an upper segment, such that by draining the tank smaller cheese blocks may be better controlled.
    Type: Grant
    Filed: March 18, 2002
    Date of Patent: March 9, 2004
    Inventors: Scott J. Rose, James L. Karpinsky
  • Publication number: 20040040449
    Abstract: An efficient manufacturing and distribution system for food products that are normally served at temperatures well below ambient uses a two stage manufacturing process. In the first stage, a neutral base product is prepared in bulk and is shipped to point of sale at ambient temperatures by common carrier, private trucking, parcel express, mail, etc. At the point of sale, a user selected quantity of it is finished to the specification of the user by aerating it, adding flavorings, mix-ins, etc. as desired, chilling it, and delivering it to the consumer.
    Type: Application
    Filed: August 27, 2002
    Publication date: March 4, 2004
    Inventor: Paul Kateman
  • Patent number: 6662712
    Abstract: Pale, soft and exudative parts of bodies of meat are rendered substantially indistinguishable from other parts of the meat bodies by massaging a brine or marinade into the meat utilizing a paddle massager in which the lifting sides of the paddle are provided with formations, e.g bars, which promote the lifting action. The opposite sides of the paddles may remain smooth.
    Type: Grant
    Filed: March 8, 2002
    Date of Patent: December 16, 2003
    Assignee: Wolf-Tec Inc.
    Inventor: Wolfgang Ludwig
  • Patent number: 6640818
    Abstract: A refrigerated automatic fruit and vegetable washer that washes fruits and/or vegetables and stores them in a cool environment after they have been washed. A portable self-contained embodiment has a cabinet that sits on a countertop and contains a water spray system and a thermoelectric cooling system and sits on a kitchen countertop and has water inlet and drain hoses releasably connected to the sink faucet. Another self-contained embodiment fits into a lower storage compartment of a refrigerator and can be removed and placed on the countertop for the washing operation. A built-in cabinet embodiment is permanently installed in the kitchen. A wash-only embodiment is slidably received in the lower portion of a refrigerator in place of the existing vegetable crisper to be cooled by the refrigerator cooling system and is removed therefrom and placed on a countertop for the washing operation. The fruit and vegetable washer may also be built into a refrigerator as an integral component of the refrigerator.
    Type: Grant
    Filed: March 20, 2003
    Date of Patent: November 4, 2003
    Inventor: Rueben Talisman
  • Publication number: 20030136275
    Abstract: A method of cooling ingesta includes the following steps: i) jetting an air from a port defined in a nozzle; ii) insufflating the jetted air directly to the ingesta; and iii) cooling the ingesta with the air. A method of cooling a food includes the following steps: i) putting the food on a plate having a ventilation; ii) passing the air in the food, by absorbing the air with a vacuum device disposed below the plate; and iii) cooling the food from an inner part thereof. Another method of cooling the food includes the following steps: i) putting the food on the plate having the ventilation; ii) passing the air in the food, by: insufflating the air from the nozzle to an upper part of the food and absorbing the air with the vacuum device disposed below the plate; and iii) cooling the food from the inner part thereof.
    Type: Application
    Filed: December 6, 2002
    Publication date: July 24, 2003
    Inventors: Sadaaki Yasuda, Hiroaki Nakamura
  • Publication number: 20030136271
    Abstract: The present invention relates to a vegetable box for a refrigerator in which stored contents such as vegetables are stored. According to the present invention, a small quantity of foodstuffs can be easily put into and taken out from the vegetable box for the refrigerator. To this end, a receiving pocket 55 made of flexible material is installed in a box body 31 constructing the vegetable box 30. The box body 31 is provided with a support 37, which is connected to one side of the receiving pocket 55 for supporting the receiving pocket 55. A leading end of the box body 31 is provided with a front door 39, which is connected with the other side of the receiving pocket 55 and is opened while being inclined forward about hinge shafts 41 formed at lower portions of the box body by pressing of a button 43. The support 37 is formed transversely across an upper end of the leading end of the vegetable box 31.
    Type: Application
    Filed: January 23, 2003
    Publication date: July 24, 2003
    Applicant: LG Electronics Inc.
    Inventor: Dae-Yeon Kim
  • Publication number: 20030070562
    Abstract: A series of narrow and tall above-ground stainless steel tanks define independent brining cells into which cheese blocks are conveyed by common inlet and outlet flumes. Each cell has a removable conveyor assembly having a looped plastic link belt driven around a frame by an electric motor. Projecting plastic flights on the belt engage infed cheese blocks, and submerge a series of rows of blocks. An infeed flume delivers a stream of cheese blocks to a cell. Once a level below a flight is filled, the conveyor is actuated to submerge that level, and the next level is then filled until the tank is filled. After brining, the conveyor is incremented to discharge the cheeses flight by flight into an outlet flume.
    Type: Application
    Filed: October 17, 2001
    Publication date: April 17, 2003
    Inventors: Scott J. Rose, James L. Karpinsky
  • Publication number: 20030056662
    Abstract: A composite frozen confectionery item includes a cone, truncated cone or cup shaped shell formed from a solid fat based composition and nestingly contained substantially within a close fitting protective packaging sheet of corresponding shape, the confectionery item and packaging sheet each having an open end and a closed end, and the shell forming a lining in substantially contiguous contact with an internal surface of the packaging sheet and a filling of ice confectionery.
    Type: Application
    Filed: November 15, 2002
    Publication date: March 27, 2003
    Inventors: Tom Pritchard, Johnathan Charles Perry, Keith Roberts
  • Patent number: RE42732
    Abstract: A method and rotary blancher for processing food product using a heat transfer medium and directed flows of a fluid that can comprise a liquid, a gas, a vapor or a combination thereof. The directed flows can be discharged from orifices or banks of orifices that are distributed around the food products in the blancher. The flows are discharged at a high flow rate, a high pressure, or a combination of both. Where a liquid is discharged, it preferably is discharged at a flow rate of at least 20 gpm and at least 30 psi. Where a gas is discharged, it is discharged at a flow rate of at least 60 CFM at a pressure of at least 2 psi or at a flow rate of at least 10 CFM at a pressure of at least 80 psi. If desired, discharged fluid can be recirculated to save energy. To help increase agitation and help break up clumps of food products in the blancher, direct-contact mechanical agitation devices, such as baffles, can be used.
    Type: Grant
    Filed: March 2, 2004
    Date of Patent: September 27, 2011
    Assignee: Lyco Manufacturing, Inc.
    Inventors: David R. Zittel, Steven W. Hughes, Daniel D. Maupin