A process for preparing aerated ice confection particles by manufacturing an aerated ice confection in a mass; further freezing the mass cryogenically to a temperature close to the glass transition temperature (Tg) of the aerated ice confection to form a aerated frozen mass, and comminuting the frozen mass to aerated ice confection particles with a high surface area to volume ratio. These particles can be used for a variety of purposes but preferably are used for forming frozen ice drinks in a simple, rapid and convenient manner. This is particularly useful when a single serving of such drinks is desired as no special equipment to make the drink is required. The invention also relates to packaging for the aerated ice confection particles and methods of making frozen ice drinks from the aerated ice confection particles.

Particles of aerated ice confection products for frozen ice drinks

A process for metering the disposition of a food product into cavities forming a pellet. The cavities are defined in one of a conveyor as individual cavities and in a tray moved by the conveyor. Each cavity defines a specific volume. The process includes supplying a quantity of food product in a supply chamber which includes a plurality of nozzles aligned above the conveyor. The nozzles are aligned with a predetermined portion of the cavities. A predefined supply of food product is dispensed and metered through each nozzle. The food product is dispenses through the nozzles into the cavities without exceeding the specific volume of the cavity. The food product is frozen into an individual quick frozen pellet starting immediately upon disposition in one of the cavities. The step of metering the predefined amount of food product includes metering a predetermined weight of the food product.

Metering the Disposition of a Food Product into Cavities Forming a Pellet

A process for metering the disposition of a food product into cavities forming a pellet. The cavities are defined in a conveyor as individual cavities. Each cavity defines a specific volume. The process includes supplying a quantity of food product in a supply chamber which includes a plurality of nozzles aligned above the conveyor. The nozzles are aligned with a predetermined portion of the cavities. A predefined supply of food product is dispensed and metered through each nozzle. The food product is dispensed through the nozzles into the cavities without exceeding the specific volume of the cavity. The food product is frozen into an individual quick frozen pellet starting immediately upon disposition in one of the cavities. The step of metering the predefined amount of food product includes metering a predetermined weight of the food product.

Metering The Disposition Of A Food Product Into Cavities Forming A Pellet

The invention relates to a common turnip beverage. The common turnip beverage is prepared from the following raw materials in parts by weight: 20-40 parts of common turnip juice after vacuum degassing, 3-6 parts of white granulated sugar, 6-9 parts of maltose, 0.2-0.26 part of citric acid and 36.2-70.8 parts of water. The common turnip beverage has excellent flavor and good taste. The invention also relates to a preparation method of the common turnip beverage.

Common turnip beverage and preparation method thereof

The invention relates mainly to a device (20) for granulating powders (P) by cryogenic atomisation, characterised in that it comprises: a device (1) for mixing powders (P) by cryogenic fluid (FC), comprising at least one chamber (E1) for mixing powders (P), comprising a cryogenic fluid (FC); and a device (10) for atomising a suspension of powders (P) mixed by the device (1) for mixing powders (P) in order to allow a granulation of the powders (P), comprising means for fractionating the suspension of powders (P) making it possible to adjust the size of the droplets (Go) of powders (P) to be atomised, and means for adjusting the moisture of the mixed powders (P) and/or the moisture of the atomisation atmosphere.

Device for granulating powders by cryogenic atomisation

A method for moulding a plastic food product comprising the steps of (a) pressing a moulding surface having a temperature of from −10° C. to −5O0C. against the food product to cause at least part of the product to take up the shape of the moulding surface; and (b) removing the moulding surface from the food product characterised in that in step (a) a layer of a frozen aqueous solution is present between the food product and the moulding surface, the solution having a Tg′ below −60° C. and a solute concentration of from 0.001 to 20% by weight.

Method for moulding a food product

A method for freezing a food product comprising the steps of: (a) contacting the food product with a freezing surface, the freezing surface having a temperature of from -10°C to -50°C; and (b) removing the food product from the freezing surface, characterised in that in step (a) a layer of a frozen aqueous solution is present between the food product and the freezing surface, the solution having a Tg' below -60°C and a solute concentration of from 0.001 to 20% by weight.

Method for freezing a food product

The present invention relates to a method of preparing a processed blend from two or more fresh plant materials, including a first fresh plant material containing lipophilic vitamin and a second fresh plant material containing hydrophilic vitamin; said process comprising: A. a first pre-treatment regime comprising: ·providing pieces of the first fresh plant material; ·cooking said pieces; ·comminuting the cooked pieces to produce a lipophilic vitamin containing puree; and said first pre-treatment regime additionally comprising the addition of oil; B. a second pre-treatment regime comprising: ·providing pieces of the second fresh plant material; and ·blanching said pieces to produce a hydrophilic vitamin containing mass; C. combining the lipophilic vitamin containing puree and the hydrophilic vitamin containing mass; wherein the lipophilic vitamin containing puree is homogenised at a high pressure before or after being combined with the hydrophilic vitamin containing mass. The process of the present invention offers the advantage that content as well as oral bioavailability of lipophilic and hydrophilic vitamins contained in the blend of plant materials are maximised.

Process for preparing a heat processed blend from two or more fresh plant materials

Verfahren zum tiefgefrieren eines nahrungsmittelprodukts

La presente invention concerne un procede de preparation d'un melange traite de deux ou plus de deux materiaux vegetaux frais, incluant un premier materiau vegetal frais contenant une vitamine lipophile et un second materiau vegetal frais contenant une vitamine hydrophile ; ledit procede comprenant : A. un premier regime de pretraitement comprenant : ·la fourniture de morceaux du premier materiau vegetal frais ; · la cuisson desdits morceaux ; · le broyage des morceaux cuits pour produire une puree contenant de la vitamine lipophile ; et ledit premier regime de pretraitement comprenant en plus l'addition d'huile ; B. un second regime de pretraitement comprenant : · la fourniture de morceaux du second materiau vegetal frais ; et · le blanchiment desdits morceaux pour produire une masse contenant de la vitamine hydrophile ; C. la combinaison de la puree contenant de la vitamine lipophile et de la masse contenant de la vitamine hydrophile ; la puree contenant de la vitamine lipophile etant homogeneisee a une pression elevee avant ou apres la combinaison avec la masse contenant de la vitamine hydrophile. Le procede de la presente invention offre l'avantage que le contenu ainsi que la biodisponibilite orale des vitamines lipophile et hydrophile contenues dans le melange de materiaux vegetaux sont maximises.

Procédé pour préparer un mélange traité par la chaleur de deux ou plus de deux matériaux végétaux frais

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