Class / Patent application number | Description | Number of patent applications / Date published |
426410000 | In flexible wrapper or container | 39 |
20100255164 | Food Article Packaging Apparatus and Method - Packaging apparatus and method for inserting food articles into a bag of comparable size. The apparatus has a conveyor that orients the product along a longitudinal axis and delivers the food article to a tray disposed below the conveyor so the product drops from the conveyor and onto the tray. The tray and conveyor move at speeds selected so the product maintains its longitudinal orientation as it drops from the conveyor into the product tray. A bag scoop holds the bag mouth open while the tray carrying the product advances into the bag. A product stripper moves into a position behind the bagged product after passage of the tray so that when the tray returns to its start position, the stripper butts against the end of the product and holds the product while the tray slides out of the bag. | 10-07-2010 |
20140178545 | NOVEL BLENDING CONTAINER TO FILL FOOD POUCHES AND THE LIKE - The present invention comprises novel methods, devices, and systems, such as blending containers configured to be used with a blender or food processor. The system comprises a blending container configured to attach to a blender or blender base unit with at least one aperture which may be positioned anywhere on the blending container. In preferred embodiments, the system comprises one or more nozzles, which may be temporarily attached to an opening or sprout on a food and beverage pouch, are configured to attach to or be positioned over one or more apertures. In some embodiments, the containers are generally cylindrical in shape and comprise two ends. A first end is open and comprises male or female threading configured to be removable mounted to a blender base unit configured with blender blades. In some embodiments, a second end is substantially closed with a smaller aperture. In other embodiments, the second end comprises a larger aperture and may be removably connected to a filling cap or plunger cap. | 06-26-2014 |
20160052693 | METHOD OF MAKING PACKAGED FOOD PRODUCT - A packaged food product and a method for assembling a packaged food product that includes an edible sheet-like layer enclosing edible contents as a roll, the edible sheet-like layer and the edible contents separated from each other by a removable vapor barrier for maintaining freshness of the edible sheet-like layer until the food product is ready to be consumed, the removable vapor barrier being graspable by the user for removing it from the rest of the assembled product. | 02-25-2016 |
426411000 | And exterior rigid receptacle | 5 |
20080268116 | METHOD OF LAP SEALING A MOLTEN CHEESE PRODUCT WITH NON-WAX FILM - A method of sealing a non-wax-coated film pouch contained within an enclosure includes forming an enclosure, positioning a piece of non-wax-coated film within the enclosure to form a floor and side walls of a pouch within the enclosure, dispensing a flowable dairy-based product into the pouch, overlapping portions of the film onto one another to produce a top wall over the dairy-based product, and heat sealing the overlapping portions of the top wall to each other. | 10-30-2008 |
20080311261 | MULTILAYER FOOD PRODUCT PACKAGING MATERIALS, HAVING IMPROVED SEALING AND STIFFNESS - Packaging materials comprising a sealant film having at least a skin layer comprising LDPE, a core layer comprising LDPE, MDPE, HDPE, or a blend of any two or all three of these, and a sealant layer comprising EVA copolymer are disclosed. At least one of the layers additionally comprises a stiffening agent such as calcium carbonate. The packaging material is especially useful in applications where good pouch formation and sealing characteristics are needed, such as in the packaging of process cheese products (e.g., loaf). | 12-18-2008 |
20110117258 | EXPANDABLE CARTON - A package for holding a food product. The package comprises a carton comprising a plurality of panels that extend at least partially around an interior of the carton. The plurality of panels comprises at least two side panels. A tear feature extends at least partially across the plurality of panels for at least partially separating the carton into an upper portion and a lower portion. The package also comprises a liner disposed in the interior of the carton. The liner comprises an expandable region proximate to the tear feature of the carton. | 05-19-2011 |
20120263843 | COMMERCIAL LETTUCE PACKAGING IN THE FIELD - Lettuce can be commercially packaged in the field using a wrap that has a body with an opening, and an elastomeric portion around the opening. The elastomeric portion of the wrap is stretched wide enough to place the head into the wrap. The head is placed into the body of the wrap, and the stretched elastomeric portion is released. The relaxed elastomeric portion holds the wrap around the head. | 10-18-2012 |
20140242233 | CHEMICAL AND PRESERVATIVE FREE PEELED POTATOES - Various embodiments are described herein of a method and apparatus that can be used to extend the shelf-life of potatoes without adding preservatives or chemicals. | 08-28-2014 |
426412000 | Heat treatment of encased food | 16 |
20080233252 | Containers and Methods for the Reconstitution and Dispensation of Concentrated or Powdered Products - Containers are especially adapted for the reconstitution and dispensation of concentrated or powdered products. The containers preferably include a sealed flexible pouch body defining an interior space; removable primary and secondary seal regions which seal primary and secondary openings into the interior space of the pouch body, and a resealable closure member provided adjacent the primary seal region for reseating the primary opening upon removal of the primary seal region. A strip thermometer may be physically attached to the pouch body so as to provide visual temperature indication of the reconstituted liquid product within the container. The containers may be prepackaged with a desired amount of concentrated or powdered product for later reconstitution. In use, the primary seal region may be physically removed and the resealable closure member opened so to expose the primary opening to the interior space of the container. A reconstitution liquid may then be introduced through the primary opening and into the container's interior space. Resealing of the primary opening by the closure member allows the product to be mixed with the reconstitution liquid. Thereafter, the secondary seal region may be removed to allow access to the reconstituted liquid product through the secondary opening. | 09-25-2008 |
20090035429 | Retortable packaging film with outer layers containing blend of propylene-based polymer and homogeneous polymer - A retortable multilayer packaging film has a crosslinked first outer layer which serves as a heat seal layer/product-contact layer. The first outer layer comprises a blend of (i) a homogeneous propylene-based polymer and (ii) a homogeneous ethylene/C | 02-05-2009 |
20090175992 | Retortable packaging film with grease-resistance - A retortable multilayer packaging film comprises a crosslinked heat seal layer and a crosslinked grease-resistant layer. The crosslinked heat seal layer is an outer film layer comprising a C | 07-09-2009 |
20090186135 | HEAT-SEALED STERILISED PRODUCT PACKAGE, PACKAGING MATERIAL FOR THE SAME AND USE OF THE PACKAGING MATERIAL - The invention relates to a polymer-coated heat-sealable packaging material, to a heat-sterilised package formed from this and to the use of the packaging material. The material comprises a fibre base | 07-23-2009 |
20090208622 | Method of processing crustaceans - The invention relates to a method of processing crustaceans, live and cooked to cause detachment of shells from crustacean meat. According to the method, live crustaceans are exposed to hydrostatic pressure of relatively high value, for example between 20,000 p.s.i. to 60,000 p.s.i. for 2-5 minutes. The process is conducted at minimal elevated temperatures, in the range of above ambient temperature of 40 degrees to about 110 degrees Fahrenheit, leaving the raw crustacean meat substantially unaffected, in its desired raw state, while the connective tissue deteriorates and the shell detaches from the meat. As a result separating the edible meat from the shell becomes much easier and less time-consuming. Cooked crustacean meat can also be processed under hydrostatic high pressure in the order of 30,000 p.s.i. to 60,000 p.s.i. to eliminate or substantially reduce bacteria in the meat, thereby extending shelf life of the product. | 08-20-2009 |
20090232952 | Barrier Submersion Cooking Pouch and Basket - A system and method for barrier submersion cooking comprising a thin walled plastic cooking pouch for receiving a food item effectively dimensioned such that when placed into a hot liquid cooking medium a vent remains above a top surface of the liquid cooking medium and a rack for lowering the vessel into the liquid cooking medium to an effective depth such that the food item received by the pouch is below the top surface of the liquid cooking medium and the vent is above the top surface of the liquid cooking medium. The pouch is formed of food grade pliable polymer film having a melt temperature above that of a temperature used in conventional hot oil flying processes, a heat transfer rate of an effective value to substantially instantaneously transfer heat from the liquid cooking medium to create an effective frying temperature upon the food item, and a pliability such that the pouch will collapse on itself when exposed to hydrostatic pressures when submerged within the liquid cooking medium, thereby effectively transferring heat to all food item surfaces. | 09-17-2009 |
20090258127 | Container Rack of a Food Warmer and Method of Use - A rack can hold a flanged, sheet metal container whose height is at least three quarters of its overall width. The rack has a number of legs supporting a hoop. The legs extend downwardly and outwardly, and may terminate in feet spaced equidistantly in a pattern exceeding the compass of the hoop. The container can be filled with a non-viscous food such as soup and placed in the hoop, supported at least partially on its flange. The rack provides clearance under the container for direct combustion heating thereof. The container may be disposable. | 10-15-2009 |
20100034939 | OVENABLE FILM - The present invention is directed to a plastic film suitable for an oven cooking process, comprising a multilayer film comprising having an outer layer comprising polyamide, where the polyamide has a melting point of at least 210° C., a core layer of crosslinked EVA copolymer and a sealing layer of polyester elastomer with melting point of less than 225° C. | 02-11-2010 |
20100178402 | Method and Apparatus for Cooking Food and Sauces - The invention relates to a variety of food, including frozen pasta sauce, packaged in a boilable pouch (“bag”) for food preparation. This invention teaches that sauce may be defrosted and heated thoroughly within a bag. By immersing the bag in boiling in water with other elements of the meal (e.g. pasta or other starch), multiple dishes may be cooked in the same pot of boiling water. The process includes packaging the frozen sauce in a vacuum-sealed boilable bag to form the packaged sauce. This present invention includes the manufacturing of frozen pasta sauce as well as to the heating of the sauce by end users (household consumers) in one pot together with pasta/starch or any other food capable of being cooked with boiling water (e.g. vegetables, meat, sausage etc.)—allowing for one pot preparation—“one pot prep.” | 07-15-2010 |
20110151083 | CARTRIDGES FOR STORING FOOD MATERIALS AND METHODS AND APPARATUS FOR PROCESSING FOOD MATERIALS STORED WITHIN SUCH CARTRIDGES - The present invention relates in general to cartridges for storage and processing of pre-formulated food materials, and methods and apparatus for processing the food materials stored within such cartridges. More particularly, the present invention relates to a unique, fully recyclable food cartridge, comprising an annular cylindrical container within which the pre-formulated food material is sealed for storage and cooking, an integral burst disk, a discharge die located above the burst disk and a sensory device with information for controlling the thermo-mechanical processing of the food materials stored within such food storage cartridge by the method and apparatus. The method includes the steps of inserting the cartridge into the apparatus, causing the apparatus to heat and pressurize the annular container until the burst disk ruptures and collapsing the cartridge into a thin, recyclable disk by means of application of controlled pressure on the lower annulus of the container to assist in the ejection of the cooked food through the discharge die. | 06-23-2011 |
20110229615 | THAWING OF RAW MILK - This invention relates to a flexible bag for storing raw milk where the flexible bag is for use in system comprising a cassette adapted to contain the flexible bag, where the flexible bag further comprises a spout, preferably with a screw top, and two or more perforations for fixing the flexible bag inside the cassette when the former is mounted in the cassette. Additionally, the invention relates to a cassette for use in a system comprising said cassette and the flexible bag, where the cassette comprises at least two sets of small pins, and at least two sets of cavities, where said cavities are adapted to receive said pins, and wherein said pins are constructed and placed such that they penetrate said perforations of said flexible bag, when said bag is placed inside said cassette. The invention also relates to a system comprising a cassette, a flexible bag and a heating tub adapted for holding a heating liquid, such as water, where the heating tub comprises a rack module for holding the cassette such that it is at least partly covered with said heating liquid. | 09-22-2011 |
20130089647 | BAG FOR STERILISATION - The invention relates to a packaging bag for the sterilisation of food, comprising walls on which a closing device is arranged comprising complementary closing profiles, said bag being characterised in that: | 04-11-2013 |
20130309375 | Pattern Laminated Double Wall Hot Formable Plastic Web With Enhanced Puncture Resistance - The present disclosure is concerned with thermoformable webs with improved puncture resistance suitable for use in semi-automatic horizontal form fill and seal (HFFS) packaging machines and a process for packaging hard food items with sharp angular surfaces using such webs in such machines. The webs have a double wall partially laminated structure. The structure is conveniently formed by adhesively laminating two component films in a face to face configuration using a pattern of adhesive which leaves a substantial portion of the two facing surfaces unlaminated. The lamination just needs to be sufficient that the two component films will hot form together when they are vacuum drawn into a die to form a cavity for packaging the food items. The lamination pattern can vary from just edge strips to the edge strips and a honey comb pattern or a pattern of dots over the facing surfaces between the edge strips. | 11-21-2013 |
20140057029 | METHOD FOR PRESERVING MUSHROOMS - The invention relates to a method for preserving | 02-27-2014 |
20140370174 | METHOD FOR MANUFACTURING RETORT RICE, AND RETORT RICE - A method for manufacturing retort-pouch rice is described. The method makes it possible to implement a production process using an assembly line and increases production efficiency by reducing the amount of time taken by a preprocess prior to a retort sterilization process. The method is characterized in that: uncooked rice is treated by pressurized heated steam, forming a thin gelatinized layer in the surface layer of each rice grain and rendering the center of each grain porous; without being cooled, the rice grains are immediately sealed inside a container together with a prescribed amount of rice-cooking liquid; the rice grains are immersed in and made to absorb the rice-cooking liquid; the water-absorption state of the rice grains and the amount of rice-cooking liquid in the container are adjusted; and retort sterilization is performed. | 12-18-2014 |
20160176612 | OVEN SKIN PACKAGING PROCESS | 06-23-2016 |
426413000 | Utilizing preformed container | 7 |
20090081343 | Slip Resistant Tubular Food Casing Comprising Cellulose or Fibre-Reinforced Cellulose - The invention relates to slip resistant seamless packaging casings and more particularly to slip resistant seamless tubular food casings comprising cellulose or cellulose hydrate and having the surface modified with particles or fibres of food compatible material. The invention also relates to a method for the manufacture of said slip resistant tubular food casing having the surface modified with particles or fibres of food compatible material, and to the use of the obtained slip resistant seamless tubular food casing. | 03-26-2009 |
20100047416 | MULTILAYER SEAMLESS TUBULAR CASING BASED ON POLYAMIDE FOR MOLD COOKING - The present invention relates to a coextruded, if appropriate biaxially stretched seamless multilayer tubular casing, and also to use thereof for encasing pasty or liquid goods, such as, for example, producing sausage in molds. | 02-25-2010 |
20100239732 | MEAT TRUSSING SYSTEM - A meat trussing system is provided which incorporates the use of an elastomeric net to receive and restrain meats and other food components, both unitary and combinations including independent meat and/or food elements. At least one flexible wrapper is provided into which the meat and/or food products are encased forming a cylindrical circumferential wrap having a low coefficient of friction with respect to the elastomeric net. The wrapper permits a relatively easy insertion of the wrapped food products into the elastomeric net. The wrapper is preferably provided with at least one perforation adapted to be circumferentially disposed near the midpoint of the food products within the elastomeric net. A method of use includes the deformation of the meat and/or food product. In order to sever the perforation which permits the relatively easy removal of the now separated wrapper portions from between the meat and/or food products and the elastomeric net. | 09-23-2010 |
20110027438 | HFFS PACKAGING METHOD AND APPARATUS FOR REFRIGERATED DOUGH - A method for packaging products utilizes a horizontal form, fill and seal (HFFS) system in combination with a vertical loading system. The packaging method includes creating product receiving cavities in a lower film, directly vertically stacking products in the product receiving cavities and then sealing the vertically stacked products in the cavities with an upper film to form product pouches. In one embodiment of the invention, a product fill station of the HFFS system is advantageously defined by a shaped packer including a stamping unit for directly vertically stacking the products. In another embodiment, a vertical lift and feed mechanism is employed to vertically stack the products in the receiving cavities. | 02-03-2011 |
20130108753 | Foodstuff Condimenting and Serving Container & Related Methods of Use | 05-02-2013 |
20140248408 | DEVICE AND METHOD FOR THE HIGH-PRESSURE TREATMENT OF PRODUCTS - The present disclosure relates to a device for the high-pressure treatment of products, particularly of packaged foodstuffs. The device comprises a high-pressure chamber and a discharge valve for discharging high-pressure medium out of the high-pressure chamber. The invention is characterized in that a controllable actuator is provided for adjusting the rate of the pressure decrease in the high-pressure chamber at least over a predetermined pressure range. The disclosure also relates to a method for the high-pressure treatment of products, wherein pressure decrease takes place in a first phase and in a second phase, and the mean pressure decrease rate in the first phase is higher than in the second phase. | 09-04-2014 |
20160090202 | SYSTEM AND METHOD FOR PREPARING AND PACKAGING PICKLED FOODS - A system and method for making, cutting, and packaging pickled food items, such as pickled vegetables. The system is automated using a control computer or other controller subsystem. The system includes a conveyor for transporting pouches through the system. The pouches are optionally filled with spices and flavoring, liquids such as brining liquids for maintaining moisture of the vegetables placed within the pouch, a rotating drum for loading pickled vegetables into the pouches, a blade assembly for cutting the vegetables into portions, and a sealing device for sealing the pouches. | 03-31-2016 |
426414000 | With molding or cutting | 1 |
20160088851 | METHOD FOR PREPARING MEAT SLICES - A method for cutting a meat portion to make a plurality of meat slices includes cutting the meat portion from an edge of a first end towards a second position before an edge of a second end spanning a horizontal lengthwise direction in a first cut; and cutting the meat portion from the edge of the second end towards a first position before the edge of the first end spanning the horizontal lengthwise direction in a second cut. | 03-31-2016 |
426415000 | Utilizing specified wrapping material | 7 |
20090004350 | PROCESS FOR PRODUCING A PACKAGED FOOD PRODUCT - A method of producing a packaged food product begins by directing a plurality of food particles into a flexible container to at least partially fill the flexible container. A quantity of air is then evacuated out of the flexible container to create a vacuum within the flexible container. Next, an opening in the flexible container is sealed or closed. Air is then allowed to seep through a sidewall of the container after closing or sealing the flexible container to permit air to gradually flow back into the flexible container to gradually dissipate the vacuum within the flexible container. | 01-01-2009 |
20090130276 | Polymeric Film Packaging - A method of packaging ovenable fish or meat and which comprises the steps of providing a dual-ovenable thermoformable polymeric receiving film having a first and second surface and a dual-ovenable polymeric covering film having a first and second surface, wherein said receiving film consists of a mono-layer polyester or polyamide substrate, an optional barrier layer, and an optional heat-sealable layer which where present constitutes the first surface of the receiving film, wherein said receiving and covering films are separate pieces of film and wherein at least one of said first surfaces of said receiving and covering films is a heat-sealable surface; providing a raised outer portion and an indented central portion in said receiving film by thermoforming; disposing on the first surface of the receiving film a portion of meat or fish; disposing the covering film over the portion of meat or fish such that the first surface of the covering film is disposed towards the first surface of the receiving film; contacting the peripheral portions of the first surface of the receiving film and the first surface of the covering film and forming a heat-seal bond therebetween; and optionally freezing the packaged meat or fish is described. | 05-21-2009 |
20100047417 | Process for producing raw sausage with shortened ripening time - A process accelerating the ripening of raw sausages by incorporating a casing having a water vapor permeability of less than 600 g/m | 02-25-2010 |
20100143555 | 5-LAYER BARRIER FILM, SEALING PROCESS AND USE THEREOF FOR PACKAGING FOOD - The invention relates to a barrier film made up of five stacked layers comprising: a central barrier layer comprising a first blend of EVOH and of PA, two outer layers comprising a second blend, and two adhesive layers between the central layer and the two outer layers, wherein the second blend only contains a first copolymer of ethylene and of an a-olefin having a density less than or equal to 0.925 g/cm | 06-10-2010 |
20100285190 | PROCESS FOR REMOVING ETHENE FROM BIOLOGICAL USING METAL EXCHANGED TITANIUM ZEOLITES - The instant invention relates to a process for removing ethene from biological sources using metal ion exchanged titanium zeolites. Further aspects of the invention are polymer compositions containing these zeolites, their use as efficient ethene removing additives and the modified titanium zeolites self. | 11-11-2010 |
20100285191 | ABSORBENT FOOD PAD AND METHOD OF USING SAME - The present invention provides a food preservation system that includes an absorbent food pad that has absorbent material to absorb exuded liquids from a food product, and has an oxygen scavenging system to modify the atmosphere in the food package. Also disclosed is a method of using the absorbent food pad to enhance appearance of the food product and extend shelf life. | 11-11-2010 |
20110195165 | Material and sheet for packaging bacon and/or other meats, and methods for making and using the same - A packaging sheet, which can also be used for packaging other meats, includes a polymer having a microstructure that includes a plurality of closed cells, each cell containing a void and each cell having a maximum dimension extending across the void within the cell that ranges between 1 micrometer and 200 micrometers long. When used to package bacon, the packaging sheet may also include a main portion, a flap pivotable relative to the main portion, a first surface that extends across the main portion and the flap, and that contacts the bacon, a second surface that extends across the main portion and the flap, and that does not contact the bacon, and a thickness that extends from the first surface to the second surface in a direction perpendicular to the first surface. | 08-11-2011 |