Class / Patent application number | Description | Number of patent applications / Date published |
426234000 | TREATMENT OF PACKAGED PRODUCT BY ELECTRICAL OR WAVE ENERGY | 39 |
20080317912 | Method for Preserving Foodstuffs - A method for preserving foodstuffs, in which the foodstuffs are heated in the moist state in a container suitable for transport and storage with ventilation openings. The foodstuffs are heated for a defined period by a microwave, for at least such a time as hot steam forms in the container and exits through the ventilation openings. Gas is injected into the container after the heating process for at least partial compensation of the pressure drop in the container. | 12-25-2008 |
20090041912 | Microwaveable vacuum skin package - The present invention relates to a self-venting microwaveable package of food product comprising
| 02-12-2009 |
20090181139 | Pressure Assisted Thermal Sterilisation or Pasteurisation Method and Apparatus - The invention relates to a method suitable for pasteurisation or sterilisation of articles, and apparatus suitable for carrying out the method. The method includes heating the article and/or a related medium within a confined volume sufficiently that expansion of the article and/or the medium subjects the article to a pressure sufficient (in combination with the temperature) to result in pasteurisation or sterilisation of the article. | 07-16-2009 |
20090186133 | MICROWAVEABLE CUP ARRANGEMENT AND METHODS - A microwaveable cup arrangement includes a cup, a microwaveable shield layer along at least a first portion of the cup, a microwaveable susceptor layer along at least a second portion of the cup, and a removable lid defining a storage area and having an aperture arrangement in communication with the interior volume of the cup. The cup arrangement can be used to hold an edible food arrangement including a food arrangement in which a portion is to remain cold, a portion is be heated, and a portion is be melted and distributed on the rest. One example includes an ice cream sundae. | 07-23-2009 |
20090196963 | Seasoning for cooking and a producing method thereof - A seasoning for cooking and a method of producing the seasoning. The seasoning comprises 31 varieties of spices, and a method of producing the seasoning includes stir-frying fructus anisi stellati and fructus tsaoko, respectively, and then mixing the obtained stir-fried fructus anisi stellati and stir-fried fructus tsaoko with the remaining 29 varieties of spices, and finally crushing the mixture. The seasoning of the invention has the characteristics of unique flavor, low toxic side effects, and safe edibility. | 08-06-2009 |
20090196964 | DEVICE AND METHOD FOR HEATING MULTIPLE PREPARED MEALS - A device and method for heating multiple prepared meals simultaneously, consisting of a heating unit ( | 08-06-2009 |
20090196965 | BRINE COMPOSITION FOR FROZEN FOOD AND METHOD FOR PRODUCING FROZEN FOOD - The present invention provides a brine composition for a frozen food which does not raise the freezing temperature even if the ethanol concentration is low, and is therefore able to suppress tissue breakdown caused by the growth of water ice crystals in the tissues (cells) of foods, and a method for producing a frozen food. The brine composition for a frozen food contains 30 to 70% by weight of ethyl alcohol, 0.5 to 10.0% by weight of erythritol, and water. It is preferable that the concentration of the ethyl alcohol is 35 to 60% by weight, the concentration of the erythritol is 0.8 to 5.0% by weight, and the rest is water. | 08-06-2009 |
20090304877 | Food package and method for transfer of food - The invention relates to a bottom part ( | 12-10-2009 |
20090324786 | Underwater Pressure Arc Discharge System for Disinfection of Food and Food Products - A method for reducing and/or eliminating bacterial contamination in a food product includes immersing the food product in the tank containing a fluid and discharging a pressure arc beneath the surface of the fluid wherein the pressure arc is effective in disrupting cell equilibrium and/or inactivating the bacteria. A system for use in the method includes an electrical input/output system, a reflector, the reflector reflecting an output charge between two oppositely charged electrodes, and a fluid filled tank. The method and system are effective in the reduction of food-borne bacterial contaminants particularly in or on poultry, red meat, and/or pork. | 12-31-2009 |
20100003382 | APPARATUS AND METHOD FOR STORING MATERIALS - An apparatus and method for storing materials includes an electrode unit comprising at least one electrode which applies an electric current to materials including microorganisms; and a power generating unit which applies an alternating current power to the electrode unit, wherein the magnitude of the electric current, which flows through the materials per cross-sectional area perpendicular to the flow of the electric current is at least about 10 μA/cm | 01-07-2010 |
20100021594 | METHOD OF MICROWAVE COOKING OF RAW MEAT AND RAW MARINE PRODUCT, SEASONING FOR MICROWAVE COOKING, AND FOOD FOR MICROWAVE COOKING - Provided are a method of microwave cooking of raw meat or raw marine products in which an unpleasant fishy odor is prevented from occurring during microwave cooking, a seasoning for microwave cooking, and a food for microwave cooking. A food containing at least an organic acid is used as a seasoning for microwave cooking. A food for microwave cooking is prepared by seasoning raw meat or a raw marine product so that the seasoning for microwave cooking is fixed on the surface of the raw meat or the raw marine product. The food for microwave cooking is microwave-heated. | 01-28-2010 |
20100062120 | ULTRASONIC AGING DEVICE FOR ALCOHOLIC BEVERAGES - A device and method uses ultrasonic vibration to modify the molecular structure of water, alcohol, and other additives in a closed container without opening the container and without adding additives. The method comprises applying ultrasonic vibration to a bottle holding an alcoholic beverage to speed up the aging process of the beverage. The ultrasonic vibration is applied at resonant frequency for a length of time sufficient to produce desired aging of the alcoholic beverage. The method further comprises establishing a separation distance between the said vibration delivery plate and the alcoholic beverage. A vibration transfer medium, which may be clean or drinking water, is used to transfer the ultrasonic vibration from the vibration delivery plate to the alcoholic beverage to be aged. The method further comprises determining the said separation distance between the vibration delivery plate and the object to be aged by calculating the distance when the ultrasonic wave reaches the object to be aged is at maximum. Furthermore, the device is portable and can age commercially available alcoholic beverages to desired aging in less than 5 minutes. The alcoholic beverage aged by the present method maintains improved taste and aroma for a long period of time and alleviates severe hangover due to easier digestion. | 03-11-2010 |
20100092627 | PACKAGING FOR UV STERILIZATION - The present invention relates to a method for the disinfection, partial disinfection or sterilization of a product by means of UV radiation. A product is enclosed with a UV permeable packaging material made of polyhydroxycarboxylic acid and subsequently disinfecting, partially disinfecting or sterilizing in the packaged state by means of irradiation with UV radiation. | 04-15-2010 |
20100129503 | PACKAGES FOR STEAM VENTING, AND METHODS - A “freezer to microwave oven” package ( | 05-27-2010 |
20100247720 | Method of Cooking Frozen Meat - A preferred embodiment method of cooking a frozen bird includes cooking the frozen bird in a bag, which creates a steam environment to evenly and thoroughly cook the bird in a reasonable amount of time. | 09-30-2010 |
20100297313 | METHOD AND DEVICE FOR STERILISING A LIQUID - A sterilisation process comprising the heating of liquid by waves of electric field having a frequency greater than 1 MHz, at a speed greater than 28° C. per second, to a treatment temperature T between 20° C. and 66° C., and according to the value of the treatment temperature T, exposure of the liquid to an alternating electric field in pulses immediately or slightly after heating of the liquid. | 11-25-2010 |
20100316774 | READY TO DRINK CONTAINER WITH NIPPLE AND NEEDLE PENETRABLE AND LASER RESEALABLE PORTION, AND RELATED METHOD - A container is provided for storing a product, such as a fat containing liquid product, and includes a body defining a chamber for receiving the product; and a container closure including a sealing portion for sealing the product within the chamber. The container closure includes a member forming a substantially fluid-tight seal between the container closure and the body; a nipple in fluid communication with the chamber that seals the chamber with respect to the ambient atmosphere during storage of the product in the chamber and that can be opened to dispense product from the chamber therethrough; and a needle penetrable and laser resealable portion that is penetrable by the needle for aseptically filling the chamber with the product, and that is thermally resealable by the application of laser radiation thereto to seal the product within the chamber. | 12-16-2010 |
20110052768 | Container Closure with Overlying Needle Penetrable and Resealable Portion and Underlying Portion Compatible with Fat Containing Liquid Product, and Related Method - A container and method are provided for storing fat containing liquid products. The container includes a body defining a storage chamber for receiving the product, and a container closure. A first material portion forms at least most of the surface area overlying the storage chamber that can contact any product therein. Neither the body nor the first material portion leach more than a predetermined amount of leachables into the product or undesirably alter a taste profile thereof. A needle penetrable and thermally resealable second material portion either (i) overlies the first material portion and cannot contact any product within the storage chamber, or (ii) forms a substantially lesser surface area overlying the storage chamber that can contact any product therein in comparison to the first material portion. A sealing portion is engageable with the body to form a substantially dry hermetic seal between the container closure and body. | 03-03-2011 |
20110123690 | STERILISATION OF LIQUIDS IN HERMETICALLY CLOSED VESSELS - A process for the sterilisation of hermetically sealed containers containing a liquid to be sterilised, comprising transport of the containers to a treatment zone where the containers are immersed in a flux of external fluid, the heating in volume of the liquid to be sterilised by electromagnetic waves at a rate greater than 28° C. per second to a treatment temperature T of between 20° C. and 66° C., agitation of the container during heating of the liquid, and dependant on the value of the treatment temperature T, exposure of the liquid to an alternating electric field in pulses immediately or slightly after heating of the liquid. | 05-26-2011 |
20110171355 | FOOD WARMING CABINET - A food warming cabinet keeps food warm and on display in serving trays using infrared heaters instead of hot water. The infrared heaters are located below the trays and direct IR at the trays. In an alternate embodiment, the IR heaters can also conduct heat into the trays. Using IR instead of water saves energy because it shortens warm-up time. Using IR also eliminates contaminated water and enables separate and individual temperature control of each tray. Tray temperature is maintained under computer control using contact or optical/IR temperature sensors. | 07-14-2011 |
20110281001 | PACKAGE FOR FOOD PRESERVATION - A container for fresh cut produce comprises a first section and a second section separated from one another by a web, the web comprising a first three-dimensional apertured film, a second three-dimensional apertured film bonded to the first three-dimensional apertured film, and a nonwoven web bonded to the second three-dimensional apertured film. Produce is contained in the first section and the juices exuded from the produce flow into the second section, but are prevented from coming back in contact with the produce by the web, thereby increasing the shelf life of the produce. | 11-17-2011 |
20120070547 | Crispy French fries - Crispy French fry-style food products are prepared by modification of the water content and the texture of the products' surface layers prior to deep frying. The surface modifications include surface firming, enzyme treatments, starch infusion and/or ultrasound treatment. | 03-22-2012 |
20120076901 | Apparatus and method for preserving food and other applications - The invention is a process and apparatus for eliminating most of the oxygen in a closed container by reacting the oxygen with carbon, such as carbon fibers, by electrically heating the carbon fibers until the carbon binds the oxygen into carbon dioxide, thereby removing the oxygen, and replacing the oxygen with carbon dioxide. This is important for preserving foods, certain plants, and other products which deteriorate in the presence of oxygen. | 03-29-2012 |
20120156340 | Plasma Generation of CO for Modified Atmosphere Packaging - A CO-containing modified atmosphere packaging (MAP) gas is generated from a processing gas including CO | 06-21-2012 |
20120156341 | Plasma Generation of CO for Modified Atmosphere Packaging - A CO-containing modified atmosphere packaging (MAP) gas is generated from a processing gas including CO | 06-21-2012 |
20120321765 | Self Adhesive Bags for Steam Cooking in a Microwave Oven - According to the present invention there is provided a flexible container for use by the end user as a cooking utensil. Said container comprises a front and rear panel formed of a food safe material and sealed at three sides, the rear panel being extended beyond the front panel on the unsealed fourth side to form a flap. On the upper side of the flap is formed an adhesive strip provided with a removable cover strip intended to be removed by the user when closing the container. The user is instructed to fold the container across both layers rather than simply across the junction of the flap and front panel in order to seal it prior to cooking. This creates a container which is effectively sealed but which is capable of releasing excess pressure above that level needed to steam the contents thoroughly. At the opposite end and sides of the container, away from the flap, a second weld parallel to the sealed edge may be formed on one or more sides in order to create an area which is not subject to the steam effect which occurs when food is heated, thus forming a cooler area for handling by the user when the product is cooked and removed from the microwave oven. | 12-20-2012 |
20130071527 | In-Package Non-Ionizing Electromagnetic Radiation Sterilization - A method for reducing microorganisms (sterilization) in a free-flowing product in a container. The product in the container is radiated with non-ionizing electromagnetic radiation at an energy density sufficient to achieve commercially sterile temperature and is manipulated in a manner to distribute heat and ensure that the product and the container reach a temperature sufficient to commercially sterilize the product and the interior surfaces of the container. | 03-21-2013 |
20130209627 | Brewed Beverages and Methods for Producing Same - Methods for producing brewed beverages include brewing the beverage, degassing the beverage prior to storing the beverage in a sealed container, and freezing the beverage. A frozen brewed beverage is configured to be reheated prior to consumption and does not require reconstituting. A brewed beverage is in a sealed container, has a dissolved oxygen content less than about 2 ppm, is configured to be reheated prior to consumption, and does not require reconstituting. | 08-15-2013 |
20130209628 | Apparatus, Systems and Methods for Preparing Food in Packages Having Integral Compartments - Food packaging of the present invention is particularly adapted for microwave, conventional oven, stove top and boiler cooking techniques and includes an integral pocket or trap compartment for receiving fluids created by the cooking process, such as grease. Embodiments include a compartment for cooking food products therein with the addition of water or other fluids, wherein the water or other fluids are drained from the food products and removed from the food packaging after cooking the food products. | 08-15-2013 |
20130287907 | METHOD FOR PROCESSING NON-PASTEURIZED GRAPE JUICES TO PREPARE SOFT WINES AND THE PRODUCT OBTAINED THEREBY - A method for processing non-pasteurized grape juices to prepare soft wines, characterized in that said method comprises a step of processing said grape juices by high frequency radio waves to microbically deactivate said grape juices in absence of any thermal effects. | 10-31-2013 |
20130316051 | APPARATUS AND PROCESS FOR HEAT TREATING A PACKAGED FOOD PRODUCT - The invention provides an apparatus (for heat treating a packaged food product), comprising (a) a channel surrounding a channel interior, (b) a pressurizer, (c) a transport unit, (d) a first electrode, surrounding at least part of the channel interior over a first electrode length, (e) an electrode configuration comprising (i) a second electrode surrounding at least part of the channel interior over a remote part surrounding length (for shielding at least part of the channel), and (f) a radio frequency wave generator configured to generate RF-waves between the first and second electrode. With such apparatus efficiently energy may be coupled into the packaged food product, for instance for heating a meal and/or for pasteurizing a food product. A further advantage of the present apparatus and such process is that it may be configured to be used in a continuous process. | 11-28-2013 |
20140212554 | METHODS FOR CLEANING AND TENDERIZING ANIMAL MEAT WITH SHOCK WAVES - This invention includes methods for cleaning and tenderizing animal meat with shock waves by submerging animal meat in a volume of fluid in a treatment tank including a shock wave applicator with a focal volume in the volume of fluid, and applying a pressure shock wave pulses to the animal meat from the shock wave applicator in sufficient amounts to eliminate biological contaminants and/or tenderize the animal meat. | 07-31-2014 |
20140255567 | Multi-Component Food Packaging For Microwave Oven - A multi-component package is provided which enables simultaneous heat cooking of a food product which does not require a long cooking time and a food product which requires a longer cooking time. The multi-component package includes a lower container comprising a bottomed, lower container main body for containing a first food product. The container further includes an upper container comprising an upper container main body for containing a second filled food product. A flange of the lower container main body and a flange of the upper container main body are engaged with each other so that the lower container and the upper container are combined integrally. A vapor vent is provided in a lower container lid material, whereby water vapor generated upon heating of the first food product heats the second food product in the upper container. | 09-11-2014 |
20140348989 | Package for Combined Steam and Microwave Heating of Food - A package for combined steam and microwave heating of food, wherein the package may include microwave energy interactive materials (“MEIMs”) configured for providing rapid, simultaneous microwave and steam cooking in a domestic microwave oven. The MEIMs may be configured for controlling the heating pattern within the package and to control volumetric heating of food in the package. The MEIMs may include one or more of a susceptor, shield, and/or resonating patch antenna. The package may be paper-based, or it may be manufactured of any other suitable material. One or more of the different sections of the package may comprise separate chambers respectively for the steam source and the food to be steamed, so that the steam source and the food to be steamed are separated from one another during manufacturing, storage, and cooking. | 11-27-2014 |
20150044337 | METHOD FOR PRESERVING FOOD - A method for preserving food. The food is heated in a moist state in a container, which has a venting opening and is suited as transport and retail packaging, by way of microwaves (M) for a limited time, however at least until hot steam (D) from in the container and exists through the venting opening. After the heating has ended, a gas (G) is injected into the container using a cannula, and a container wall made of plastic film is pierced with the cannula. The plastic film that is used has a thickness of less than 100 μm. At least one layer of the plastic film is made of polyethylene terephthalate having a thickness of greater than 19 μm. | 02-12-2015 |
20150125579 | METHOD AND DEVICE FOR PACKAGING READY MEALS IN AT LEAST ONE BOWL - For packaging ready meals in at least one bowl featuring a circumferential rim, where the basic ingredients of the meal are placed into the bowl, a cover foil is sealed to the circumferential rim of the bowl so as to leave at least two rim sections unsealed, where the meal is subsequently prepared in the bowl, after which the cover foil is sealed completely over the whole circumferential rim of the bowl. A device for packaging ready meals in at least one bowl with circumferential rim, includes a sealing tool for complete sealing of a cover foil to the circumferential rim. The sealing tool or a second sealing tool is provided for partial sealing of the cover foil to the circumferential rim. | 05-07-2015 |
20160031629 | MICROWAVE PACKAGING - A container for heating a food product with microwave energy having a wavelength. The container can comprise a generally circular centerline having an axis, and a receptacle comprising a sidewall extending at least partially around a cavity. At least a portion of the cavity can extend along at least a portion of the centerline. The sidewall can comprise an inner edge and an outer edge each being spaced apart from the axis of the centerline for at least partially retaining the food product in the cavity in proximity to the centerline. | 02-04-2016 |
20160143301 | ARTIFICIAL FOOD CASING, METHOD FOR REMOVING AND METHOD FOR MANUFACTURING THEREOF - The invention relates to an artificial food casing; method for removing said artificial food casing; and methods for manufacturing said artificial food casing. | 05-26-2016 |
20160183543 | METHOD AND DEVICE FOR TREATING FOOD BY MEANS OF A HEATING PROCESS - 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. | 06-30-2016 |