Abstract

A device having a first electrode and a second electrode arranged at a distance therefrom along the surface of the workpiece. At least the first electrode is arranged at a distance from the workpiece, which is preferably a foodstuff, and the distance is filled and bridged by a conductive liquid. The conductive liquid projects over the first electrode and the second electrode and establishes electrical contact of each electrode with the workpiece. The conductive liquid has the advantage, e.g. compared to a rigid contact surface, that an electrical contact is established independently of the surface shape of the workpiece, without the electrode itself having to be in contact with the workpiece.

IPC Classes  ?

• H05B 3/00 - Ohmic-resistance heating
• G01N 27/06 - Investigating or analysing materials by the use of electric, electrochemical, or magnetic means by investigating impedance by investigating resistance of a liquid
• A23L 13/60 - Comminuted or emulsified meat products, e.g. sausagesReformed meat from comminuted meat product
• A23L 5/10 - General methods of cooking foods, e.g. by roasting or frying
• A23L 5/30 - Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation

Abstract

A device for continuously heating foodstuffs includes a channel arranged to receive an electrically conductive liquid. Side walls of the channel include mutually opposite electrodes that are arranged in pairs which are connected to a current source. A first pair of mutually the opposite electrodes is arranged on the side walls of the channel at a distance along the channel. A second pair of mutually opposite electrodes is arranged in electrical contact with the interior of the channel. Each pair of electrodes is electrically connected to a respective one of separate secondary windings of a transformer of the current source. The secondary windings are arranged to be excited by at least one primary winding.

IPC Classes  ?

• A23L 3/005 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment
• A22C 11/02 - Sausage filling or stuffing machines
• H05B 3/60 - Heating arrangements wherein the heating current flows through granular, powdered or fluid material, e.g. for salt-bath furnace, electrolytic heating
• H05B 3/03 - Electrodes
• H05B 3/00 - Ohmic-resistance heating

Abstract

The present invention relates to a process for producing an extract powder from a fruit material of e.g. berry fruits, wherein anthocyanins are enriched from the fruit material, and to the product obtainable by the process. In the process according to the invention, anthocyanins are enriched via a cation exchanger. By eluting the anthocyanins from the cation exchanger by means of L-arginine, the process has the advantage that no salt needs to be purified from the eluate to produce an extract powder suitable for use as a dietary supplement.

IPC Classes  ?

• A61K 31/7048 - Compounds having saccharide radicals and heterocyclic rings having oxygen as a ring hetero atom, e.g. leucoglucosan, hesperidin, erythromycin, nystatin
• A61K 9/14 - Particulate form, e.g. powders
• A61K 31/198 - Alpha-amino acids, e.g. alanine or edetic acid [EDTA]
• A61K 36/185 - Magnoliopsida (dicotyledons)

Abstract

A process for producing a fat-encapsulated ingredient. A fat is metered into an extruder, the fat having a melting point of at least 50° C. The fat is heated in in the extruder during rotation of at least one screw. At least one ingredient is metered into a barrel of the extruder to produce a flowable mixture. The flowable mixture is cooled in a a downstream adjacent section of the extruder barrel. The mixture is subsequently discharged through an extruder die. After discharge, the mixture is comminuted.

IPC Classes  ?

• A23P 10/35 - Encapsulation of particles, e.g. foodstuff additives with oils, lipids, monoglycerides or diglycerides
• A23L 15/00 - Egg productsPreparation or treatment thereof
• A23L 19/00 - Products from fruits or vegetablesPreparation or treatment thereof

Abstract

A process for the production of fat-encapsulated follistatin. The process includes steps of a) metering fat having a melting point of at least 40° C. into an extruder, b) heating the fat in the extruder during rotation of the at least one screw, c) metering the follistatin into the extruder barrel to produce a flowable mixture, d) cooling the flowable mixture in a downstream adjacent section of the extruder barrel, e) subsequently discharging the mixture through an extruder die, and f) comminuting the mixture after it discharges from the extruder die.

IPC Classes  ?

• A23P 10/35 - Encapsulation of particles, e.g. foodstuff additives with oils, lipids, monoglycerides or diglycerides
• A23J 1/02 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from meat
• A23J 1/08 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from eggs
• A23L 33/17 - Amino acids, peptides or proteins

Abstract

A device and to a process which can be carried out using the device, for the production of fine particles from a liquid which solidifies upon cooling, in particular from liquid fat. The process has the advantage of producing fine particles of very small size, preferably with narrow size distribution. The device has the advantage that a solidifying liquid can be supplied at a temperature above its solidification temperature, without cooling gas leading to solidification of the liquid in the supply line, which cooling gas is used in the production of the particles.

IPC Classes  ?

• B01J 2/04 - Processes or devices for granulating materials, in generalRendering particulate materials free flowing in general, e.g. making them hydrophobic by dividing the liquid material into drops, e.g. by spraying, and solidifying the drops in a gaseous medium
• A23D 9/05 - Forming free-flowing pieces
• B05B 7/00 - Spraying apparatus for discharge of liquids or other fluent materials from two or more sources, e.g. of liquid and air, of powder and gas
• B05B 7/16 - Spraying apparatus for discharge of liquids or other fluent materials from two or more sources, e.g. of liquid and air, of powder and gas incorporating means for heating the material to be sprayed
• B05B 7/24 - Spraying apparatus for discharge of liquids or other fluent materials from two or more sources, e.g. of liquid and air, of powder and gas with means, e.g. a container, for supplying liquid or other fluent material to a discharge device
• B05B 9/00 - Spraying apparatus for discharge of liquid or other fluent material without essentially mixing with gas or vapour

Abstract

The invention relates to a method of preparing a mass strand comprising the steps of mixing a plant-based protein source, optionally glycerol and optionally additives, e.g. natural colorants, to produce a protein mixture, feeding the protein mixture into the inlet end of an extruder, feeding water into the extruder, optionally adding plant-based fat, wherein the protein mixture in a section of the extruder is heated to a temperature of 110 to 150° C. and is subjected to a pressure that e.g. prevents the formation of steam bubbles, shaping the protein mass exiting from the extruder by means of a cooling nozzle and depositing a mass strand on a carrier, wherein the cooling nozzle cools the mass strand to a temperature of at maximum 95° C., immediately subsequent rolling of the mass strand deposited on the carrier, drying, optionally cutting the mass strand, packaging, preferably in an inert gas atmosphere and/or in a gas-tight package containing an inert gas atmosphere.

IPC Classes  ?

• A23J 3/22 - Working-up of proteins for foodstuffs by texturising
• A23J 1/00 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites
• A23J 3/26 - Working-up of proteins for foodstuffs by texturising using extrusion or expansion
• A23P 30/20 - Extruding

Abstract

The invention describes a compact device having, in a housing, a chamber which is closable by a flap, one wall of which chamber having at least one first guidance element and at least one first fixation element, as well as two spaced-apart first contact elements which are fixedly connected to electrical connectors of a generator by electrical leads. Further, the device has at least one carrier having at least one second guidance element which, when the carrier is arranged against the wall, engages the first guidance elements and aligns the carrier in a predetermined position with respect to the wall. The carrier has at least one second fixation element that is aligned to match with the at least one first fixation element upon engagement of the first and second guidance elements, such that, when the first and second guidance elements are engaged, the first and second fixation elements are aligned to match one another and can be secured to one another.

IPC Classes  ?

• H01J 37/04 - Arrangements of electrodes and associated parts for generating or controlling the discharge, e.g. electron-optical arrangement, ion-optical arrangement
• H01J 37/248 - Components associated with high voltage supply
• H01J 37/20 - Means for supporting or positioning the object or the materialMeans for adjusting diaphragms or lenses associated with the support
• H01J 37/16 - VesselsContainers

Abstract

The invention relates to a flow cell having a tube piece which extends along a longitudinal axis and within which a first electrode is coaxially arranged. The tube piece is formed by a first tube section and by a second tube section and by a second electrode which is arranged between the first and the second tube sections and which is circumferentially closed, so that its inner surface forms a part of the tube piece.

IPC Classes  ?

• A23L 5/30 - Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
• A23L 3/32 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with electric currents without heating effect
• B01J 19/08 - Processes employing the direct application of electric or wave energy, or particle radiationApparatus therefor

Abstract

The invention relates to a cooling nozzle which has a product channel of annular cross-section the circumference of which is closed with the exception of at least one recess. Said recess has the effect that compound exiting the product channel spreads uniformly on a substrate if the compound is sufficiently solid after cooling during passage through the cooling nozzle so that it does not deliquesce on a flat substrate.

IPC Classes  ?

• A23P 30/20 - Extruding
• B29C 48/87 - Cooling
• B29C 48/25 - Component parts, details or accessoriesAuxiliary operations
• B29C 48/27 - CleaningPurgingAvoiding contamination
• B29C 48/09 - Articles with cross-sections having partially or fully enclosed cavities, e.g. pipes or channels
• A23J 3/26 - Working-up of proteins for foodstuffs by texturising using extrusion or expansion
• B05B 7/16 - Spraying apparatus for discharge of liquids or other fluent materials from two or more sources, e.g. of liquid and air, of powder and gas incorporating means for heating the material to be sprayed
• B29C 48/355 - Conveyors for extruded articles

Abstract

The invention relates to a method for producing protein mass from insect larvae, which method comprises the steps of: - cleaning insect larvae, - applying pulsed electrical fields to the cleaned insects and crushing the insect larvae to produce an insect mass and - subsequently fractionating the insect mass into a solid material and at least one liquid phase - with subsequent drying of the solid material.

IPC Classes  ?

• A23J 1/00 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites
• A23K 10/20 - Animal feeding-stuffs from material of animal origin

Abstract

Process and an apparatus adapted to carry out the process steps for producing sausage products, which includes the following steps: Comminuting raw meat with fat, adding seasoning, salt and further additives, mixing in order to produce a raw sausage mass, filling the raw sausage mass into sausage casings or boxes to form encased sausage, first warming and fermenting the formed encased sausage, second warming the encased sausage mass to a temperature of approximately 42° C., immediately subsequently cooling the cooked fermented sausage mass to −1° C. or below with vacuum being applied, and cutting of the dried and cooled encased sausage to obtain a cut and cooled sausage product.

IPC Classes  ?

• A23L 11/00 - Pulses, i.e. fruits of leguminous plants, for production of foodProducts from legumesPreparation or treatment thereof
• A23L 13/60 - Comminuted or emulsified meat products, e.g. sausagesReformed meat from comminuted meat product
• A22C 11/00 - Sausage-making
• A23B 4/12 - Preserving with acidsAcid fermentation
• A22C 18/00 - Plants, factories, or the like for processing meat
• A23L 13/40 - Meat productsMeat mealPreparation or treatment thereof containing additives
• A22C 11/02 - Sausage filling or stuffing machines

Abstract

The invention relates to a housing having at least one current passage that is impervious to high pressure acting from the exterior, e.g. of at least 1000 bar, e.g. up to 8000 bar. The housing has a first housing part and a second housing part that by spaced-apart bearing surfaces that are facing one another, between which at least one insulator is arranged, with the at least one insulator imperviously encompass an inner volume. The housing is opened easily by spacing apart the first housing part from the second one. Generally, the housing parts are electrically insulated from one another by the insulator.

IPC Classes  ?

• G01D 11/30 - Supports specially adapted for an instrumentSupports specially adapted for a set of instruments
• H02G 3/04 - Protective tubing or conduits, e.g. cable ladders or cable troughs
• F17C 13/00 - Details of vessels or of the filling or discharging of vessels

Abstract

The invention relates to a device for generating negative pressure by means of a pressure fluid, said device having an inflow channel and an outflow channel and, for a pressure fluid, an injection channel, the outlet of which is arranged at a distance from the inlet of the inlet channel. In the device, the inflow channel, the injection channel and the outflow channel are arranged along a common longitudinal centre axis. The injection channel is arranged between the inflow channel and the outflow channel. The arrangement of the inflow channel, injection channel and outflow channel along a common longitudinal centre axis results in a favourable flow profile, which preferably by means of the pressure fluid permits an efficient generation of a negative pressure at the inlet of the inflow channel.

IPC Classes  ?

• B65G 47/91 - Devices for picking-up and depositing articles or materials incorporating pneumatic, e.g. suction, grippers
• F04F 5/20 - Jet pumps, i.e. devices in which fluid flow is induced by pressure drop caused by velocity of another fluid flow the inducing fluid being elastic fluid displacing elastic fluids for evacuating
• F04F 5/46 - Arrangements of nozzles
• F04F 5/54 - Installations characterised by use of jet pumps, e.g. combinations of two or more jet pumps of different type
• F04F 5/52 - Control of evacuating pumps

Abstract

The present invention relates to a device and a method, which can be carried out using the device, for producing fine particles from a liquid, in particular liquid fat, which solidifies when cooled. The advantage of the method is that of producing fine particles of a very small size, preferably with a narrow size distribution. The advantage of the device is that a solidifying liquid can be supplied at a temperature higher than the solidifying temperature of the liquid without the cooling gas used to create the particles causing the liquid to solidify in the line.

IPC Classes  ?

• A23D 9/05 - Forming free-flowing pieces
• B05B 7/04 - Spray pistolsApparatus for discharge with arrangements for mixing liquids or other fluent materials before discharge

Abstract

The invention describes a process in which casein micelles suspended in an aqueous medium are treated with pulsed electric fields in order to produce casein micelles which contain at least one lipophilic compound as a preparation which is suspended in the aqueous medium. The preparation is characterized in that it has casein micelles and at least one lipophilic compound or consists thereof, wherein the lipophilic compound is connected to the casein micelles, preferably is encompassed by the casein micelles.

IPC Classes  ?

• A23J 3/10 - Casein
• A23L 33/19 - Dairy proteins
• A23L 29/10 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing emulsifiers
• A23L 33/15 - Vitamins
• A23L 5/30 - Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation

Abstract

The invention relates to a method and a device for continuously processing foodstuffs with pulsed electric fields, comprising a conveyor belt that is guided in a housing. The conveyor belt guide encompasses the longitudinal edges of the conveyor belt respectively in a recess that is arranged e.g. within the side walls of the housing and is preferably formed by the housing floor and the lateral insulator panels mounted at a distance from the housing floor on the inner side of the side walls or are formed as a groove within the lateral insulator panels. The upper strand of the conveyor belt is guided through the guides above the housing floor within the housing.

IPC Classes  ?

• A23L 3/00 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
• A23L 3/18 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials while they are progressively transported through the apparatus
• A23L 3/32 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with electric currents without heating effect
• H05B 6/54 - Electrodes
• H05B 6/60 - Arrangements for continuous movement of material

Abstract

The invention relates to a method for producing a hydrocolloid with an improved water-binding ability in which the hydrocolloid is treated in a mixture with water in a high pressure homogenization process at at least 100 MPa.

IPC Classes  ?

• A23L 29/256 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
• A23L 13/40 - Meat productsMeat mealPreparation or treatment thereof containing additives
• A23L 13/60 - Comminuted or emulsified meat products, e.g. sausagesReformed meat from comminuted meat product
• C08B 37/00 - Preparation of polysaccharides not provided for in groups Derivatives thereof
• C08L 5/00 - Compositions of polysaccharides or of their derivatives not provided for in group or

Abstract

The invention relates to a flow cell comprising a tubular piece that extends along a longitudinal axis and in which a first electrode is coaxially arranged. The tubular piece is formed by a first tubular section and a second tubular section and a second electrode arranged between the first and the second tubular section. Said electrode has a closed circumference so that its inner face constitutes part of the tubular piece.

IPC Classes  ?

• A23L 3/26 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
• A23L 3/32 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with electric currents without heating effect

Abstract

The invention relates to a cooling nozzle which has a product passage channel of annular cross-section the circumference of which is closed with the exception of at least one recess. Said recess has the effect that compound exiting the product passage channel spreads uniformly on a substrate if the compound is sufficiently solid after cooling during passage through the cooling nozzle so that it does not deliquesce on a flat substrate.

IPC Classes  ?

• A23P 30/20 - Extruding

Abstract

The invention relates to a method, in which casein micelles that are suspended in an aqueous medium are treated with pulsed electrical fields, in order to produce casein micelles - containing at least one lipophilic compound - as a preparation that is suspended in the aqueous medium. The preparation is characterised in that it has or consists of casein micelles and at least one lipophilic compound, wherein the lipophilic compound is connected to the casein micelles, preferably comprised by the casein micelles.

IPC Classes  ?

• A61K 9/107 - Emulsions
• A61K 47/42 - ProteinsPolypeptidesDegradation products thereofDerivatives thereof, e.g. albumin, gelatin or zein
• A61K 31/00 - Medicinal preparations containing organic active ingredients
• A23L 33/00 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof

Abstract

The invention relates to a method and a device for continuously treating foods with pulsed electric fields, having a conveyor belt that is guided in a housing. The guide for the conveyor belt encloses the longitudinal edges of the conveyor belt in recesses, which are provided, for example, within side walls of the housing, and are formed preferably by the housing base and lateral insulator plates attached, space therefrom, on the inside of the later walls or are formed as a groove within the lateral insulator plates. The upper strand of the conveyor belt is guided through the guides above the housing base within the housing.

IPC Classes  ?

• A23L 3/00 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
• A23L 3/18 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials while they are progressively transported through the apparatus

Abstract

Process and an apparatus adapted to carry out the process steps for producing sausage products, which includes the following steps: Comminuting raw meat with fat, adding seasoning, salt and further additives, mixing in order to produce a raw sausage mass, forming the raw sausage mass, warming and fermenting the formed raw sausage mass, warming the formed fermented sausage mass to a temperature of approximately 57° C., and incubating at approximately 57° C. for germ reduction, immediately subsequently cooling the cooked fermented sausage mass to −1° C. or below with reduced pressure being applied, in order to produce a dried and cooled cooked sausage mass.

IPC Classes  ?

• A22C 11/02 - Sausage filling or stuffing machines
• A22C 11/00 - Sausage-making
• A23L 13/60 - Comminuted or emulsified meat products, e.g. sausagesReformed meat from comminuted meat product
• A23B 4/12 - Preserving with acidsAcid fermentation
• A22C 18/00 - Plants, factories, or the like for processing meat
• A23L 13/40 - Meat productsMeat mealPreparation or treatment thereof containing additives

Abstract

The invention shows a food casing comprising a hose casing and cover plates terminally attached thereto in a liquid tight manner, which cover plates cover the terminal cross-sectional openings of the hose casing. At least one of the cover plates has a filling opening comprising a check valve, which is passable for food mass filled in the hose casing and blocks against the leakage of food mass out of the hose casing.

IPC Classes  ?

• A23P 30/20 - Extruding
• A23L 13/60 - Comminuted or emulsified meat products, e.g. sausagesReformed meat from comminuted meat product
• A22C 13/00 - Sausage casings

Abstract

The invention relates to a sound absorber comprising a housing with an inlet for connection with the exhaust gas line of a suction gripper, the housing comprising at least one elastic segment comprising at least one though hole, and also to a process of sound absorption for a suction gripper. The application of pressurized exhaust gas to the elastic segment leads to its expansion and to enlargement of the opening of the through hole. The expansion and/or the elasticity of the elastic segment in which the through hole is arranged, and the passing of the exhaust gas through the opened through hole in the elastic segment reduce the sound emitted along with the exhaust gas.

IPC Classes  ?

• F16L 55/033 - Noise absorbers
• F16L 55/052 - Pneumatic reservoirs
• B25J 15/06 - Gripping heads with vacuum or magnetic holding means

Abstract

The invention relates to a method for producing a hydrocolloid with an improved water-binding ability in which the hydrocolloid is treated in a mixture with water in a high pressure homogenization process at at least 100 MPa.

IPC Classes  ?

• A23L 13/40 - Meat productsMeat mealPreparation or treatment thereof containing additives
• A23L 29/10 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing emulsifiers
• A23L 29/20 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents
• A23L 29/212 - StarchModified starchStarch derivatives, e.g. esters or ethers
• A23L 29/231 - PectinDerivatives thereof
• A23L 29/238 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
• A23L 29/256 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
• A23L 29/269 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
• A23L 29/262 - CelluloseDerivatives thereof, e.g. ethers
• A23L 13/60 - Comminuted or emulsified meat products, e.g. sausagesReformed meat from comminuted meat product

Abstract

The invention relates to a device for heating foodstuffs that are encased in a sheath, comprising at least two axially-parallel cylindrical electrodes that are spaced apart, can rotate in the same direction, and make contact with the connections of opposite polarity of an electrical source of power. The cylindrical electrodes comprise an electrically-conductive peripheral surface, and said power source is configured accordingly to produce an alternating current which is preferably pulsed, and particularly has a frequency of at least 2 kHz.

IPC Classes  ?

• A23B 4/015 - Preserving by irradiation or electric treatment without heating effect
• H05B 3/00 - Ohmic-resistance heating
• H05B 6/62 - Apparatus for specific applications
• A23L 5/10 - General methods of cooking foods, e.g. by roasting or frying
• A23L 13/60 - Comminuted or emulsified meat products, e.g. sausagesReformed meat from comminuted meat product

Abstract

The invention relates to a sound absorber, which comprises a housing (1) having an inlet (2) for connecting to the exhaust gas line of a vacuum gripper, wherein the housing has at least one elastic segment (4) having at least one through-hole (3), and to a method for absorbing sound for a vacuum gripper. The application of pressurized exhaust gas to the elastic segment (4) causes the elongation of the elastic segment and the enlargement of the opening (3) of the through-hole. The elongation and/or the elasticity of the elastic segment, in which the through-hole is arranged, and the conducting of the exhaust gas through the open through-hole in the elastic segment reduce the sound emitted by the exhaust gas.

IPC Classes  ?

• F16L 55/033 - Noise absorbers
• B65G 47/91 - Devices for picking-up and depositing articles or materials incorporating pneumatic, e.g. suction, grippers
• F16L 55/052 - Pneumatic reservoirs

Abstract

The invention relates to a temperature-resistant formulation which contains a water-soluble natural coloring agent and is provided in the form of a water-in-oil emulsion that contains the coloring agent in the aqueous phase, the coloring agent being stable at elevated temperatures, e.g. at a minimum temperature of 72 °C. The coloring agent can be thermally unstable at the pH of the food into which the formulation is mixed.

IPC Classes  ?

• A23L 1/314 - containing additives
• A23L 1/27 - Colouring or decolouring of foods
• A23L 1/275 - Addition of dyes or pigments with or without optical brighteners
• C09B 61/00 - Dyes of natural origin prepared from natural sources

Abstract

The invention relates to a method for treating and distributing foodstuffs, in particular meat or sausage products, the foodstuffs being enveloped by a packaging material or introduced into a packaging material. According to the invention, the foodstuff contained in and provided with the packaging is subjected to a targeted treatment in order to inactivate micro-organisms for the purposes of microbe reduction and a protective coating is applied to the packaging immediately afterwards or during this treatment.

IPC Classes  ?

• B65B 25/06 - Packaging slices or specially-shaped pieces of meat, cheese, or other plastic or tacky products
• B65B 55/12 - Sterilising contents prior to, or during, packaging

Abstract

The invention relates to a method and to a device for processing raw materials and effectively producing meat- and sausage-based raw cured goods by means of a drying and aging process together with the addition of starter cultures, wherein the raw material or an already available intermediate product is exposed to a vacuum. According to the invention, moisture, in particular water or water vapor, released during the treatment under vacuum is bound by means of adsorbents in order to accelerate the drying process, wherein the adsorption process occurs in one or more stages depending on the desired degree of drying or the aw value of the raw material or intermediate product.

IPC Classes  ?

• A23B 4/03 - DryingSubsequent reconstitution
• A23B 4/033 - DryingSubsequent reconstitution with addition of chemicals
• A23L 1/00 - Foods or foodstuffs; Their preparation or treatment (preservation thereof in general A23L 3/00)
• A22C 11/00 - Sausage-making
• A23B 4/015 - Preserving by irradiation or electric treatment without heating effect

Abstract

The invention relates to a method and a device designed for the method for introducing food additives, in particular salt, into solid food, in particular raw or cooked meat. The device according to the invention and the method which can be carried out using said device are characterized in that the solid is introduced into solid food by means of a conveying device for accelerating the solid.

IPC Classes  ?

• A23L 1/314 - containing additives
• A23L 1/318 - Tenderised or flavoured meat pieces, e.g. obtained by injecting solutions; Macerating solutions
• A23B 4/02 - Preserving by means of inorganic salts
• A23B 4/32 - Apparatus for preserving using solids

Abstract

The invention relates to a method for treating food, in particular meat or sausage products, by means of a nonconventional heating process, in particular an ohmic heating process, having the following steps: - filling a dimensionally stable shell or a shell which is made dimensionally stable by additional means, said shell being made of a nonconductive material, with a filling material, in particular with sausage or a similar raw food product, - closing openings of the shell with conductive surfaces, in particular panels, plungers, or stoppers, and - conducting an electric AC voltage via the conductive surfaces and conducting the current through the filling material while the filling material moves relative to the conductive surfaces for a uniform ohmic heating process.

IPC Classes  ?

• A22C 11/00 - Sausage-making
• A23L 1/01 - General methods of cooking foods, e.g. by roasting or frying (methods specialized to particular food, see the relevant subgroups);;

Abstract

The invention relates to a feed tank for use in a high-pressure system, said feed tank having a hollow space (3) for accommodating food items, a wall (1) and a temperature-control device (5). The invention further relates to a method for the simultaneous high-pressure and temperature treatment in a high-pressure tank.

IPC Classes  ?

• B65D 35/30 - Pistons
• A23L 3/015 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress
• B65D 81/20 - Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient under vacuum or superatmospheric pressure, or in a special atmosphere, e.g. of inert gas
• B65D 83/00 - Containers or packages with special means for dispensing contents
• B65D 79/00 - Kinds or details of packages, not otherwise provided for
• B65D 81/34 - Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs intended to be cooked or heated within the package
• B65D 81/38 - Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents with thermal insulation
• B65D 85/72 - Containers, packaging elements or packages, specially adapted for particular articles or materials for edible or potable liquids, semiliquids, or plastic or pasty materials
• A23B 4/01 - Preserving by heating by irradiation or electric treatment
• A23B 5/01 - Preserving by heating by irradiation or electric treatment
• A23B 7/01 - Preserving by heating by irradiation or electric treatment
• A23L 3/005 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment
• A23L 3/10 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are not progressively transported through the apparatus
• A22C 7/00 - Apparatus for pounding, forming, or pressing meat, sausage-meat, or meat products
• A47J 27/00 - Cooking-vessels
• A47J 37/04 - Roasting apparatus with movably-mounted food supports or with movable heating implementsSpits

Abstract

The invention relates to a method for enhancing the product quality and product safety of meat or foodstuffs of animal or vegetable origin by means of selective pressure and temperature treatment. According to the invention, fresh or warm meat of any form is packed in portions using a film container which has recoil abilities and therefore any liquid possibly escaping from the packed product distributes itself uniformly over the surface of the product. The packed portions are then placed in a container-like treatment device which has, mounted on the surfaces coming into contact with the product, a plurality of cushions, tubes or similarly elastic structures to which a pressure and temperature control medium may be applied. The cushions, tubes or similarly elastic structures are filled with the pressure and temperature control medium in such a manner that substantially uniform pressure forces act on the packed product and the packed product can be held in a predefined temperature range which is maintained for a predetermined period. On expiry of the predetermined period, the packed product is then rapidly cooled by exchanging the temperature control medium.

IPC Classes  ?

• A23B 4/005 - Preserving by heating
• A23B 4/01 - Preserving by heating by irradiation or electric treatment
• A23B 4/033 - DryingSubsequent reconstitution with addition of chemicals
• A23B 4/06 - FreezingSubsequent thawingCooling
• A23B 4/22 - MicroorganismsEnzymes
• A23L 3/015 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress
• A23L 3/12 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are not progressively transported through the apparatus with packages in intercommunicating chambers through which the heating medium is circulated
• A23L 3/3463 - Organic compounds; Microorganisms; Enzymes
• A23L 3/36 - Freezing; Subsequent thawing; Cooling
• A23B 4/16 - Preserving with chemicals not covered by groups or in the form of gases, e.g. fumigationCompositions or apparatus therefor
• A23L 3/3418 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
• A23L 3/3427 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O in which an absorbent is placed or used
• A22C 7/00 - Apparatus for pounding, forming, or pressing meat, sausage-meat, or meat products

Abstract

The invention provides a process for producing a composition containing biologically active follistatin from avian eggs, the process comprising the preservation while maintaining a temperature below 38°C by non-thermal processing.

IPC Classes  ?

• A23B 5/00 - Preservation of eggs or egg products
• A23B 5/015 - Preserving by irradiation or electric treatment without heating effect
• A23B 5/03 - Freeze-drying
• A23L 3/015 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress
• A23L 3/32 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with electric currents without heating effect
• A23L 1/305 - Amino acids, peptides or proteins 
• A23L 1/32 - Egg products
• A61K 35/00 - Medicinal preparations containing materials or reaction products thereof with undetermined constitution
• A61K 38/17 - Peptides having more than 20 amino acidsGastrinsSomatostatinsMelanotropinsDerivatives thereof from animalsPeptides having more than 20 amino acidsGastrinsSomatostatinsMelanotropinsDerivatives thereof from humans
• A61K 35/16 - Blood plasmaBlood serum

Abstract

The invention relates to a device for treating raw materials, comprising at least two electrodes arranged at a distance, which electrodes are in contact with a controlled electrical energy source, wherein the electrodes are each formed by at least two electrically separated electrode segments of which each segment is electrically connected to the electrical energy source in a controlled manner and connected to a measuring apparatus designed to determine the electrical conductivity between electrode segments, wherein the electrical energy source is controlled by a control unit and the electrical energy source is controlled and is designed to respectively apply electrical energy at least to the two electrode segments between which the lowest electrical conductivity is determined.

IPC Classes  ?

• A23L 1/01 - General methods of cooking foods, e.g. by roasting or frying (methods specialized to particular food, see the relevant subgroups);;
• G01N 33/02 - Food
• G01N 33/12 - MeatFish
• A23B 4/01 - Preserving by heating by irradiation or electric treatment
• A23L 3/005 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment
• F24C 7/00 - Stoves or ranges heated by electric energy

Abstract

The invention relates to a feed tank for use in a high-pressure system, said feed tank having a hollow space (3) for accommodating food items, a wall (1) and a temperature-control device (5). The invention further relates to a method for the simultaneous high-pressure and temperature treatment in a high-pressure tank.

IPC Classes  ?

• A23L 1/01 - General methods of cooking foods, e.g. by roasting or frying (methods specialized to particular food, see the relevant subgroups);;
• A47J 27/00 - Cooking-vessels
• A22C 7/00 - Apparatus for pounding, forming, or pressing meat, sausage-meat, or meat products

Goods & Services

Organization of exhibitions for commercial or advertising purposes; Organization of trade fairs for commercial or advertising purposes. Providing of training, namely training courses; Arranging and conducting of conferences and conventions; Arranging and conducting of congresses; Arranging and conducting of symposiums; Arranging and conducting of seminars, in particular information events. Chemical research; Technical research; Mechanical research; Industrial analysis and research services; Research in the scientific field; Scientific and technological services and research and design relating thereto.

Goods & Services

Electric and Beverage preparation machines, electromechanical; Electric and electromechanical apparatus for preparing foodstuffs and animal foodstuffs, in particular electrode arrangements for treating foodstuffs and animal foodstuffs; Electric generators; Machines for the food industry and beverage industry; Agricultural machines, in particular for treating animal foodstuffs; Sugar-making machines; Edible pastes making machines, in particular with electrodes for electric discharge; Current generators; Alternators. Electric transformers; Contacts, electric; Contacts, electric, of precious metal; Conductors electric; Conduits (electric); Electrodes; Chemistry apparatus and instruments, Apparatus and instruments for physics,In particular for the food, drink and animal foodstuffs industries, and for treatment of foodstuffs, drinks and animal foodstuffs, fermentation broths and water water, in particular with electrodes for electric discharge; Transformers for increasing voltage. Disinfecting and sterilising apparatus; Water purification installations; Waste water treatment equipment and machines, in particular purification installations for sewage and/or separation equipment and machines for purification of waste water; Water purifying apparatus and machines; Water sterilizers.

Abstract

The invention relates to a method for the preferably continuous packaging of products, in particular foods, with or without an already stabilized inherent shape such as fresh meat, meat products and sausage products, sausage meat emulsion or similar products by encasing them on all sides with single-layer or multilayer films that can be fed from the web. According to the invention flexible films that can be deformed without the action of heating and are self-resetting, are used as bottom web films, wherein the bottom web films are temporarily deformed by the action of pressure in order to form troughs for receiving product. The respective product is introduced as portions into the trough and fixed there, wherein it is fixed by a top web film or covering film, optionally supported by a restrainer. When the action of pressure is released, preferably the bottom web film performs its resetting process and encloses the product thereby at least in part in such a manner that unwanted air inclusions are removed and also a certain product compaction occurs. Then, sealing between top and bottom web films is performed.

IPC Classes  ?

• A22C 17/00 - Other devices for processing meat or bones
• A22C 11/00 - Sausage-making

Abstract

The invention relates to a method for controlling product characteristics in the production of foodstuffs belonging to the product groups of raw and cooked sausage, pates, cooked meat products or the like, in particular in order to preserve spreadability or sliceability. According to the invention, the usual starting material in the production of raw sausage is salted, mixed and coarsely chopped, however in a non-frozen state. Said mixture is then fermented and de-acidified. Protein coagulation, a high-pressure treatment, is then carried out, which at the same time leads to a deactivation of microorganisms, wherein the mechanically separated raw meat materials remain separated. Subsequently, fine chopping and filling take place. Conventional starting materials are likewise used in the production of cooked sausage, but processed in a non-heated state, that is, first salted, mixed and coarsely pre-minced. Said mixture is then subjected to a high pressure treatment in order to predetermine, by way of the degree of protein denaturation, the later consistency of the end product by means of the pressure level and the treatment time, wherein the recipe mixture, which is then chopped to the final size, is filled into a retail packaging and subjected to a second high pressure treatment, such that fat deposits are prevented in the product and spreadability is preserved over an extended period of time. Surprisingly, the high pressure treatment results in a heightened recognition of sensory activated substances so that the salt content in the product can be reduced in a manner that is more healthy.

IPC Classes  ?

• A23L 1/317 - Comminuted or emulsified meat products, including sausages; Reformed meat from comminuted meat products
• A23L 1/314 - containing additives
• A23L 1/318 - Tenderised or flavoured meat pieces, e.g. obtained by injecting solutions; Macerating solutions
• A23B 4/00 - Preservation of meat, sausages, fish or fish products
• A23L 3/015 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress

Abstract

The invention provides a device comprising an electrode array, wherein a first and a second electrode surface are disposed in spaced axial wall sections of a treatment space, or in axially spaced sections along the treatment space, which forms the flow path of a pumpable medium, and an isolator is disposed between the electrodes. The flow channel through which the pumpable medium flows has a substantially annular cross-section, which in the outer and/or inner radii is sectionally delimited by the radially spaced electrode surfaces and isolator, which is disposed in the region which is located parallel to the longitudinal axis and around which the electrode surfaces are axially spaced.

IPC Classes  ?

• A23L 3/32 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with electric currents without heating effect
• A23L 2/50 - Preservation of non-alcoholic beverages by irradiation or electric treatment without heating
• A23L 3/26 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating

Abstract

The invention relates to a method for controlling product characteristics in the manufacture of foods belonging to the products groups of raw sausage, cooked sausage, pates, cooked meats or the like, in particular for maintaining spreadability or sliceability. According to the invention, in the manufacture of raw sausage, the usual starting materials are salted, mixed and preliminarily coarsely chopped, but not in the refrigerated state. This then results in a fermenting and souring of the mixture. Then, according to the invention, a high-pressure treatment is carried out for the purposes of protein coagulation, said treatment leading to the deactivation of microorganisms at the same time, wherein the mechanically separated meat raw materials remain separated. Then, a fine chopping and filling takes place. In the manufacture of cooked sausage, common starting materials are likewise used, but are not processed, that is, salted, mixed or preliminarily coarsely chopped in a heated state. This mixture is then subjected to a high-pressure treatment in order to predetermine, by way of the degree of protein denaturation, the later consistency of the final product using the pressure level and the treatment time, wherein the formulation mixture, which is then chopped up to the final grain size, is filled into a retail packaging and subjected to a second high-pressure treatment so that fat and jelly portions in the product are avoided and so that the spreadability is maintained over a longer time period.

IPC Classes  ?

• A23L 1/317 - Comminuted or emulsified meat products, including sausages; Reformed meat from comminuted meat products
• A23B 4/00 - Preservation of meat, sausages, fish or fish products
• A23L 3/015 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress
• A23L 1/31 - Meat products; Meat meal 

Abstract

The invention relates to a process for the automatable production of raw sausage by mincing and mixing parts or pieces of meat and adding starter cultures, spices or similar materials. According to the invention, the parts or pieces of meat are supplied as feed stock to the mincing and mixing space (14) over a transport system, especially a multi-piston/cylinder system (1, 2), which can be operated separately from the mincer on the drive side, as a function of the capacity of the mincer (5) or mincers (5) in such a manner, that damming up as well as an increase in temperature and, with that, damage to the feed stock, is avoided. A drying container (6), which takes up exchangeable adsorbents in order to take up water or water vapor from the material treated, is coupled to the mincing and mixing space. In the case of one embodiment, the pre-dried material, reduced in volume and having a loose structure, reaches a lower sheet (8) in scooped or weighed out portions; furthermore, an upper sheet (10) is applied and enclosed air is removed. The material or sausage meat remains exposed to a pressure treatment within a water-permeable film until the isoelectric point is reached in the material. In addition, the sausage meat in the film is subjected to a tempering treatment during the maturing phase, in order to control the activity of the microorganisms responsible for the maturing process. The pre-shaped sausage meat preforms are exposed to a high-pressure treatment in order to inactivate the microorganisms and then removed from the enveloping film, subjected to a drying step and then processed further.

IPC Classes  ?

• A22C 11/00 - Sausage-making
• A23L 1/314 - containing additives
• A23L 1/317 - Comminuted or emulsified meat products, including sausages; Reformed meat from comminuted meat products