CA2090752A1 - Method of preparing a foodstuff - Google Patents

Method of preparing a foodstuff

Info

Publication number
CA2090752A1
CA2090752A1 CA002090752A CA2090752A CA2090752A1 CA 2090752 A1 CA2090752 A1 CA 2090752A1 CA 002090752 A CA002090752 A CA 002090752A CA 2090752 A CA2090752 A CA 2090752A CA 2090752 A1 CA2090752 A1 CA 2090752A1
Authority
CA
Canada
Prior art keywords
foodstuff
meat
frozen
products
liquid coating
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Abandoned
Application number
CA002090752A
Other languages
French (fr)
Inventor
Johannes Laub
Urban Buschmann
Juergen Sahr
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Unilever PLC
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Publication of CA2090752A1 publication Critical patent/CA2090752A1/en
Abandoned legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B4/00—Preservation of meat, sausages, fish or fish products
    • A23B4/06—Freezing; Subsequent thawing; Cooling
    • A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/80—Freezing; Subsequent thawing; Cooling
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/80—Freezing; Subsequent thawing; Cooling
    • A23B2/805—Materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powders, granules or flakes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/80—Freezing; Subsequent thawing; Cooling
    • A23B2/85—Freezing; Subsequent thawing; Cooling with addition of or treatment with chemicals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/80—Freezing; Subsequent thawing; Cooling
    • A23B2/85—Freezing; Subsequent thawing; Cooling with addition of or treatment with chemicals
    • A23B2/88—Freezing; Subsequent thawing; Cooling with addition of or treatment with chemicals with direct contact between the food and the chemical, e.g. liquid N2 at cryogenic temperature
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/06—Meat products; Meat meal; Preparation or treatment thereof with gravy or sauce
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/75—Coating with a layer, stuffing, laminating, binding or compressing of original fish pieces
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/11—Coating with compositions containing a majority of oils, fats, mono/diglycerides, fatty acids, mineral oils, waxes or paraffins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/15—Apparatus or processes for coating with liquid or semi-liquid products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/15—Apparatus or processes for coating with liquid or semi-liquid products
    • A23P20/18—Apparatus or processes for coating with liquid or semi-liquid products by spray-coating, fluidised-bed coating or coating by casting

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Marine Sciences & Fisheries (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Freezing, Cooling And Drying Of Foods (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Formation And Processing Of Food Products (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Grain Derivatives (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

ABSTRACT

A method of preparing a frozen, coated, particulate foodstuff material, in which the foodstuff material is simultaneously frozen or deep frozen and coated with a substantially continuous coating, by contacting edible liquid coating material in the presence of an innocuous refrigerant with the foodstuff particles or pieces with continuous agitation.

Description

s ~ ~

METHOD O~_PR~P~RING A FOOD~UFF

The present invention relates to a method of preparing a ~rozen, coated particulate foodstuff, as well as to the frozen, coated particulate ~oodstuf* thus obtained.

The preparation of quick-frozen, individually coated food pieces has been described in American Patent Specification US-A-3,~07,113 (Th.L. ~oth). In this process individual food pieces are first quick-rozen and then - weighed and transferred into an insulated, rotary tumbling : drum, where they are sprayed with a sauce. The sauce is prepared by mixing various ingredients, homogenising at ~ least a portion of the mixture, chilling the sauce to for -~ 15 example 28 to 30F (-2O2OC to -1.1C) and then spraying it :: in this chilled condition on to the foodstuff pieces. This is a very cumbersome procedure, which requires much energy ~: and is very labour~intensive.

: 20 There is there*ore still a need for a simple, but yet reliable method of coating food pieces or particulate *ood material.

EP 93 506 ~Chef Automatique~ discloses a method of freezing moist food with adhering powdered additive comprising agitating the foodstuff in freezing gas.
:
It has now been surprisingly found that it is possible to obtain a superior product to that described by the prior ~.
2~7~

art by simultaneously freezing and coating food particles with a liquid coating material. This product has the advantages that (a) the liquid coating material provides a better base for sauce preparation and (b) the coating allows prolonged storage without either rancidity or dehydration problems.

Accordingly, the present invention relates to a method of preparing a frozen, coated, particulate foodstuff in which a particulate foodstuff material is simultaneously frozen or deep-frozen and coated with a substantially continuous coating by contacting an edible liquid coating material with the foodstuff material with continuous agitation in the presence of an innocuous refrigerant.
By "deep-frozen" is understood throughout this specification and the attached claims as meaning having a temperature of at least -20C.
.
The particles or pieces of foodstuff material are selected from the group consisting of vegetables; fruit;
; fish, such as fish, shrimp; mammal meat and meat products, like beef, pork or lamb meat; poultry meat and meat products, like chicken or turkey meat; vegetable proteins, like soybean protein; fungal proteins, like mycoprotein;
cheese, bakery products, cereal products, and mixtures of these materials. The use of fish, mammal meat, poultry meat, vegetables and mixtures thereof is preferred.
Examples of meat products are various types of sausages.
; The average particle size of the foodstuff material ranges from 3mm to 50mm and the shape of the particles or pieces may be of any kind, such as round, oval, ellipsoid, rectangular, multifacetted and the like. The shape of fantasy figures, likes, trees, fish and letters is a preferred embodiment of the present invention.

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20~0752 The foodstuff mat~rial may previously at least partially have been cook~d, and may have been treated with seasoning or flavouring agents, liquid smoke, herbs, spices or may have been marinaded and the like.

The pieces or particles of the foodstuf~ material may be homogeneous, i.e. consisting of one material, but may also comprise different foodstuffs, such as ~or instance combinations of meat and vegetables, meat and cheese, and the like.

The edible liquid coating material advantageously provides the particulate foodstuff material with a solid, substantially continuous, coating so that the ~oodstuff material upon prolonged ~torage does not loose substantial amounts of water due to evaporation. Furthermore the coating provides protection against rancidity.

The edible liquid coating material may additionally have the function to provide a specific taste. and/or aroma to the particulate foodstuf~ material.

The edible liquid coating material may be selected from vegetable, animal or synthetic oils, fats, fat fractions, fat replac~rs, fat derivatives, sauces, aromatizing compositions, flavouring compositions and ~` mixtures thereof.

The edible liquid coating material may comprise a material selected from fish, like fish, shrimps; mammal meat and meat products, like beef, pork and lamb meat, sausage product, poultry meat and meat products, like chicken and turkey meat; vegetable proteins, like soybean protein; oils, fats and fat replacers; water; bouillon;
fungal proteins, like mycoprotein; caseinate; vegetables, like onion, red peppers, cabbage; dairy products, lik~
cheese; egg material, fruit; herbs; spices; flavouring :

, . . ~ . - ~ , :

.

. - . , : - :~ -~
: - .

2~907~2 agents, particularly savoury flavouring agents; colouring agents; antioxidants; egg yolk material which has been modified with phospholipase A, and mixtures of the~e various materials.
Preferred fat derivatives are acylated monoglycerides and/or acylated di~lyceride.

The fat may be of vegetable or animal origin and may be synthetic fat. It may be a single fat or fat fraction or a mixture of fats and/or fat ~ractions. At least part of the fat may be replaced by a low-calorie fat replacer.

Particularly suitable fat replacers are the edible polyesters of polyhydric alcohols having at least four free hydroxyl groupsl such as polyglycerols, sugars or sugar alcohols, and saturated or unsaturated, straight or branched alkyl chain C8-C24 fatty acids. The polyhydric alcohol fatty acid polyesters include such polyesters or mixtures thereof of which, on an average, at least 70% o~
the polyhydric alcohol hydroxyl groups have been esterified with the fatty acids. Also fatty alkyl ether derivatives of glycerol, esters of C~-C24 fatty alcohols and polycarboxylic acids, waxes and microcrystalline cellulose can be used for replacing at least part of the fat.

The proportion of edible liquid coating material to the foodstuff material may be from 5 to 40 percent by weight, preferably from 10 to 30 percent by weight.
The innocuous refrigerant which i5 used in the method according to the present invention prefexably is carbon dioxide. The refrigerant is introduced into the apparatus in which the method is carried out, but part of tha refrigerant may be admixed in solid form together with the particulate foodstuff material.
.

- :-. ~

.

2~7~2 The method of the pres~nt invention is carried out in a closed apparatus in which means have been provided for continuously agitating the particulate foodstuff material.
Preferably the apparatus consists of two adjacent troughs which are in open connection with one another, in each of which an axis with paddles has been provided.

It will be clear, however, that in principle any other apparatus, provided it i6 closed and is able to with~tand some gas pres~ure, will be suitable to carry out the method according to the present invention.

The invention is ~urther illustrated by Figure 1, which is a schematical drawing of an apparatus 1, suita~le for effecting the method according to the present invention. This apparatus consists of two elongate, adjacent troughs 2, 3 each of which has been providsd with an axis 4, 5 onto which paddles 6 have been mounted. These paddles 6 may be attached in a suitable configuration with regard to the axis 4, 5. By the revolving paddles 6 the particulate foodstuff material 7, optionally admixed with some solid carbon dioxide, in the adjacent troughs 2, 3 is continuously agitated and at sufficient circumferential speed of the paddles 6, the`particles or pieces of the foodstuff material are brought into a more or less ~luidized state. Through main 8 the refrigerant is introduced into apparatus 1. Through the action of the innocuous refrigerant, the foodstuff material particles 7 are frozen or deep-frozen, i.e. brought in a relatively short time to a temperature of about ~30C to -40C.
Meanwhile, the edible liquid coating material is sprayed on to the agitated foodstuff material particles or pieces by means of a suitable spray nozzle ~. There may be provided a series of nozzles so as to distribute the liquid coating material evenly over the foodstuff material particles or pieces throughout the apparatus. In general, the nozzles are provided over the length direction o~ the ad~acent ~ ~ ' - - .

2~7~2 troughs 2, 3. The liquid coating material usually is kept in a pressurized vessel 10 in which the liquid coating m~terial can be heated or cooled. Main 11 connects the pressurized vessel with the liquid coating material preparation department.

In a different embodiment of the present invention the foodstuf~ material particles or pieces may already have been froze.n previously before thay are brought into the mixing apparatus and in that case the foodstuff material particles are simultaneously deep-frozen and coated in the apparatus. For example, fish particles may have been frozen to -20C before they are brought into the mixing apparatus of Fig. 1. By introducing carbon dioxide, the fish particles are deep-fro~en to -35C to -40C after which a sauce concentrate i5 introduced into th~ mixing apparatus and is sprayed by the nozzles 9 on to the agitated foodstuff material particles of pieces 7 during which the temperature in the mixing apparatus by suitable introduction of refrigerant is kept at for instance -35C.
I~ the coating process was completed, the free-flowing, deep-frozen sauce coated fish pieces were removed from the mixing apparatus 1 by bottom outlets 12, 13. The deep-frozen sauce coated pieces can be served as such, bu-t may also be mixed with frozen vegetable particles and subsequently filled into boxes. Since both components of this mixture are deep-frozen, there is no need to freeze the package afterwards. Since the entire mixture is in a particulate, free-flowing form, it is very convenient for the consumer to dose required amounts from the package.

The invention will now be illustrated by the following examples:

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, . . .
~ . .

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... .

2 0 ~ 2 E~am~ls I

A sauce concentrate was prepared by mixing the following ingredients at room temperature, homogenizing the resultant mixtures for 2 minutes, taking care that the temperature was kept below 20C:

sauce 24 kg whole milk 40 kg `~ 10 wheat flour 10 kg starch 5 Xg sodium caseinate 2.5 kg sodium chloride 2.5 kg :` spice mixture 7.2 kg : 100 kg of frozen ~-20C~ fish pieces ~31x20x12 mm) were brought into a mixing apparatus of the type as depicted in Fig. 1. Carbon dioxide was introduced through main 8 to ~ bring the air tPmperature in the mixing apparatus to -35C
`; 20 to -40C, whilst agitating the fish pieces. Subsequently, 25 litre~ of the sauce concentrate were sprayed on to the ~; agitated fish pieces in 2 minutes, whilst keaping the air temperature in the mixing apparatus below -35C by ~: introduction of supplemental carbon dioxide. A~ter having finished the coating process, the free-flowing, deep-frozen, sauce-coated fish pieces were removed from the mixing apparatus through outlet openings 12, 13.

The free-flowing, deep-frozen, sauce-coated fish pieces were mixed with deep-frozen, free-flowing vegetable particles in a weight ratio of 2 parts fish pieces to 1 part vegetable pieces. The mixture thus obtained was packaged in top-opening cardboard boxes, contailling 400 grams of the particulate, deep-frozen mixture.
:' ~ '~

.-: :: - : .
: , .~` ' ~ ' - - ~

2~9~7~2 The product allowed a convenient individual portioning and could be prepaared in a conventional or microwave oven or in a pan after addition of the required amount of wa~er, milX or cream.
An excellent f ish and vegetable dish with sauce was :~
obtained.

Example IT
Example I was repeated, but now using a sauce concentrate, prepared of:

whole milk 60 kg ~5 cream ~00 kg salt 14 kg tomato paste 13 kg spice mixture 10 kg :
starch 14 kg Instead of using fish pieces, pieces of cooked beef (about 20 mm cubes) wera coated in the same way as described in Example I and the free-flowing deep frozen, sauce-coated pieces were further processed as described in Example I. Upon preparation in a microwave oven an ;--excellent meat and vegetable dish wi~h sauce was obtained.

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Claims (7)

1. A method of preparing a frozen, coated, particulate foodstuff in which a particulate foodstuff material is simultaneously frozen or deep-frozen and coated with a substantially continuous coating by contacting an edible liquid coating material with the foodstuff material with continuous agitation in the presence of an innocuous refrigerant.
2. A method according to claim 1, in which the particles or pieces of foodstuff material are selected from the group consisting of vegetables, fruit, fish, mammal meat and meat products, poultry meat and meat products, vegetable proteins, fungal proteins, cheese, bakery products, cereal products, and mixtures thereof.
3. A method according to claim 1, in which the edible liquid coating material is selected from the group consisting of vegetable, animal, or synthetic oils, fats, fat fractions, fat replacers, fat derivatives, sauces, aromatizing compositions, flavouring compositions and mixtures thereof.
4. A method according to claim 1, in which the edible liquid coating material comprises a material, selected from the group consisting of fish, mammal meat and meat products; poultry meat and meat products, vegetable proteins, oils, fats, fat replacers, water, bouillon, fungal protein, caseinate, vegetables, fruit, dairy products, egg material, egg yolk material which has been modified with phospholipase A, herbs, spices, fruit flavouring agents, colouring agents, antioxidants, and mixtures thereof.
5. A method according to claim 1, in which the innocuous refrigerant is carbon dioxide.
6. A method according to claim 1, in which the weight proportion of edible liquid coating material to foodstuff material particles or pieces is from 5% to 40% by weight.
7. A deep-frozen, particulate, coated foodstuff material, whenever obtained by the method claimed in claim 1.
CA002090752A 1992-02-26 1993-02-24 Method of preparing a foodstuff Abandoned CA2090752A1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GB92200550.9 1992-02-26
EP92200550 1992-02-26

Publications (1)

Publication Number Publication Date
CA2090752A1 true CA2090752A1 (en) 1993-08-27

Family

ID=8210446

Family Applications (1)

Application Number Title Priority Date Filing Date
CA002090752A Abandoned CA2090752A1 (en) 1992-02-26 1993-02-24 Method of preparing a foodstuff

Country Status (7)

Country Link
EP (1) EP0560509A1 (en)
JP (1) JPH0787768B2 (en)
KR (1) KR960007999B1 (en)
AU (1) AU3381193A (en)
CA (1) CA2090752A1 (en)
MX (1) MX9300947A (en)
ZA (1) ZA931328B (en)

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ZA944812B (en) * 1993-07-14 1996-01-04 Unilever Plc Method of manufacturing a food product
DE4411525C1 (en) * 1994-04-02 1996-01-25 Pvt Prozes U Verpackungstechni Process for the production of molded food products
GB2293534B (en) * 1994-09-29 1998-01-07 G W Padley A method of preparing a food product
PL178919B1 (en) * 1995-03-15 2000-06-30 Linde Ag Method of making meat products especially sausages
IE76301B1 (en) * 1995-05-17 1997-10-08 Helix Park Farm Ltd Fish processing
GB9625415D0 (en) * 1996-12-06 1997-01-22 Agglomeration Technology Ltd Method of coating particulate matter
DE19701157C1 (en) * 1997-01-15 1998-04-09 Peter Heller Gmbh Food-freezing assembly has drum with inlet and outlet at opposing ends
IT1293615B1 (en) * 1997-07-16 1999-03-08 Vomm Chemipharma Srl METHOD AND EQUIPMENT FOR OBTAINING FROZEN COMPOSITE FOOD PRODUCTS
GB9722986D0 (en) * 1997-10-30 1998-01-07 Boc Group Plc Tumble coating
US6337205B1 (en) 1998-01-06 2002-01-08 Integrated Biosystems, Inc Cryopreservation vial apparatus and methods
US5964100A (en) * 1998-01-06 1999-10-12 Integrated Biosystems, Inc. System for freeze granulation
US6079215A (en) * 1998-01-06 2000-06-27 Integrated Biosystems, Inc. Method for freeze granulation
ES2203919T3 (en) * 1998-04-14 2004-04-16 Dirafrost F.F.I. N.V. FRESH FRUIT SALAD.
US6235330B1 (en) * 1998-09-18 2001-05-22 Conagra, Inc. Process for making free-flowing, coated, frozen food
FR2784867B1 (en) * 1998-10-23 2001-01-26 Bonduelle Sa Ets METHOD AND DEVICE FOR TREATMENT OF FOOD PRODUCTS SUCH AS, IN PARTICULAR, VEGETABLES
US6228172B1 (en) * 1998-10-29 2001-05-08 The Boc Group Plc Tumble coating
DE19929533C2 (en) * 1999-06-28 2003-11-27 Thomas Christiaans Process for the production of frozen single fruit or fruit mixtures
KR100413048B1 (en) * 2001-08-30 2003-12-31 이한준 appratus for reforming quality of rice using might and method of the same
AU2002307638A1 (en) * 2002-03-27 2003-10-08 Dag Arntsen Method and apparatus for antibacterial sanitation treatment of rooms and objects
EP1529443B1 (en) * 2003-11-06 2006-02-01 Karin Kaufmann Deep-frozen fruits or fruit mixture and process of making the same
NL1025995C2 (en) 2004-04-21 2005-10-24 Stork Pmt Additive application to a product suitable for human consumption.
AT7229U3 (en) * 2004-04-23 2005-04-25 Sallaberger Wolfgang METHOD OF PORTIONING PRODUCTION OF PREPARED MEALS FROM GARDEN VEGETABLES
ES2268929B1 (en) * 2004-07-05 2008-02-16 Juan Carlos Sanchez Molina AROMATIZED FRUIT.
KR100831966B1 (en) * 2006-12-29 2008-05-23 손병수 Rice cake coating equipment
KR101121742B1 (en) * 2009-01-08 2012-03-23 주식회사 제너시스비비큐 Method of processing raw meat
US20110104338A1 (en) * 2009-10-30 2011-05-05 Coleman Edward C Food Product Pertaining To A Filling-And-Cracker Sandwich
KR101443232B1 (en) * 2012-05-03 2014-09-19 강원대학교산학협력단 Manufacturing method of coated salts using speed mixer and applying anti-caking
KR102357255B1 (en) * 2021-05-27 2022-02-09 농업회사법인 지앤지팜 주식회사 Manufacturing methods of pet snacks using anti-browning coated mushroom

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JPS5849145B2 (en) * 1980-05-07 1983-11-02 森永製菓株式会社 Manufacturing method of granular frozen confectionery
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US4478861A (en) * 1982-04-19 1984-10-23 Chef Automatique International Ltd. Preparation of a frozen food product for later use
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US5085884A (en) * 1990-04-26 1992-02-04 The Procter & Gamble Company Reduced calorie potato chips and other low moisture fat-containing foods having less waxiness and improved flavor display

Also Published As

Publication number Publication date
KR960007999B1 (en) 1996-06-19
JPH0787768B2 (en) 1995-09-27
JPH067137A (en) 1994-01-18
KR930017500A (en) 1993-09-20
ZA931328B (en) 1994-08-25
AU3381193A (en) 1993-09-02
EP0560509A1 (en) 1993-09-15
MX9300947A (en) 1994-08-31

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