Class / Patent application number | Description | Number of patent applications / Date published |
426324000 | Including step of packaging | 52 |
20080299272 | Method For Protecting High Moisture Commodities During Storage - A method to protect a high-moisture commodity during storage for later production of a product includes inserting the high-moisture commodity into a hermetic storage container having sufficiently low permeability, and storing the commodity in bag or in bulk for up to 9 months or more prior to producing the product. The method eliminates the need for drying prior to storage. | 12-04-2008 |
20080311258 | Package For Lump Of Meat Having Void Within The Inside Thereof And Method For Production Thereof - [PROBLEMS] To provide a package for a lump of meat having voids within the inside thereof, which has an external form being substantially the same as that of a conventional package, is free from the deterioration in qualities such as appearance, color and smell, and can be stored for a long time. | 12-18-2008 |
20090061057 | Multilayer Film Having an Active Oxygen Barrier Layer With Radiation Enhanced Active Barrier Properties - The present invention is directed to a multilayer film having an active oxygen barrier layer that comprises an oxygen scavenging composition that is a blend of a thermoplastic resin (A) having carbon-carbon double bonds substantially in its main chain, a transition metal salt (B), and an oxygen barrier polymer (C) having oxygen barrier properties that can be further enhanced by exposing the composition to a source of ionizing radiation e.g., electron beam radiation. Irradiation improves the oxygen scavenging abilities of the oxygen scavenging composition so that oxygen can be intercepted and scavenged as it passes through the film. The resulting irradiated multilayer film has improved active barrier properties in comparison to the same film prior to irradiation. As result, the multilayer film of the present invention can be used in packaging applications to help maintain a low oxygen atmosphere in the interior of a package. | 03-05-2009 |
20090074926 | Preservation of acidic beverages - The present invention is directed to a method for preserving acidic beverages having a pH of or below 4.8 against fungi, yeasts and bacteria. Said preservation method comprises the application of a composition based on polylysine and/or a salt hereof in combination with a second preservative agent selected from glyceride and/or fatty acid ester of hydroxycarboxylic acid in its acidic, salt or ester form. | 03-19-2009 |
20090087529 | METHOD FOR DEHYDRO-ROASTING - A method for preparing roasted vegetables includes drying a vegetable to reduce the moisture level from 10% to 65% from the starting moisture level of the vegetable. The method for preparing roasted vegetables further includes roasting the vegetable for between about 0.25 seconds to about 15 seconds. | 04-02-2009 |
20090191319 | Method of manufacturing tea drink - This invention is related to a method of manufacturing a tea drink, which comprises the steps of subjecting tea leaves to extraction to obtain an tea extract and adjusting the pH of the tea extract to the range of 5.0-6.0, mixing nitrogen into the tea extract while applying a negative pressure of 0.01 MPa or more, stabilizing the tea extract in succession to the step of applying a negative pressure by maintaining the tea extract under a pressure of not higher than atmospheric pressure for a period of 30 seconds to 20 minutes, and adjusting the pH of the tea extract to the range of 5.5-6.5 during or subsequent to the step of stabilizing the tea extract. | 07-30-2009 |
20100028509 | Process For Producing Aseptic Packaged Pasta Product Storable at Room Temperature - A process for producing a packaged pasta product storable at room temperature. The pasta noodles are boiled for a predetermined period of time. Optionally, a pH adjusting agent and an anti-bonding agent may be added to the boiled pasta. The pasta is hot pressed into the container with high temperature and high pressure steam. The hot pressing step may include confining the pasta within a chamber, injecting steam and opening the chamber. This hot pressing step may be repeated several times. The boiled or steamed pasta is packaged into an individual serve container, preferably within a clean booth environment. The container may be flushed with an inert gas and sealed with an oxygen impermeable film. | 02-04-2010 |
20100203202 | NATURAL STABILISER SYSTEM FOR FROZEN DESSERT - The present invention relates to stabiliser systems which may be used in the manufacture of frozen dessert which comprise native rice starch, egg yolk as a natural emulsifier and fibres from vegetables, fruits or mixtures thereof. It also relates to a method for manufacturing a frozen confectionery using a stabiliser system that contains only natural ingredients. The invention, in another aspect, also concerns the frozen confectionery products thus produced. | 08-12-2010 |
20110143004 | MATURATION OR RIPENING INHIBITOR RELEASE FROM POLYMER, FIBER, FILM, SHEET OR PACKAGING - Thermoplastic polyolefin polymer compositions, polymer chips, fibers, woven or nonwoven fabrics, films, closures, and laminates include a polymer and cyclodextrin compound with a volatile maturation inhibitor or an olefinic ethylene receptor antagonist in respiring produce materials. The polymer composition can also include a cyclodextrin-modified polymer or a substituted cyclodextrin. Olefinic ethylene inhibitors can be formed in the cyclodextrin composition, wherein the cyclodextrin releases the olefinic inhibitor composition when used in produce packaging materials. Coating compositions can also be made. The inhibitor is introduced into the materials and is released under controlled conditions of humidity. Upon release, the olefinic inhibitor blocks ethylene receptor sites on proteins that control maturation and can produce an extended period during which the produce does not substantially complete maturation or ripening to a degree leading to spoilage. | 06-16-2011 |
20110151081 | BUTTER AND PROCESS FOR OBTAINING SAME - The present invention relates to a new butter and a process for preparing same comprising: (a) grinding and mixing the starting ingredients, and (b) heat treatment at a temperature comprised between 70-150° C., wherein the starting ingredients comprise: (i) a fat selected from among cream, butter, anhydrous milk fat and mixtures thereof and (ii) at least one additive selected from the group of stabilizers, thickeners, texturing agents, emulsifiers and mixtures thereof. The invention also relates to a process for packaging the butter in a package, such as a spray type container, or a tube type container, or a dispensing package with a membrane stopper, as well as the packaged butter obtained. | 06-23-2011 |
20110293802 | Banana Storage and Shipping Bags - A film for wrapping respiring produce is disclosed. The film comprises from about 2% to about 22% ethylene vinyl acetate (EVA) with the balance of the film selected from food-safe, EVA-compatible, thermoplastic resins, such as low density polyethylene, linear low density polyethylene, and mixtures of those materials. A bag for storage and shipment of respiring produce, such as bananas, made from that film material, as well as a method for shipping and storing respiring produce, such as bananas, avocados, salad components or flowers, utilizing that bag, are also disclosed. | 12-01-2011 |
20110305804 | BEVERAGES HAVING REDUCED TURBIDITY AND METHODS FOR MAKING SAME - Methods of producing a clarified beverage may involve combining a first beverage component having one or more proteins with a second beverage component having one or more polyphenols. At least one of those components may be treated with one or more fining agents prior to combination. The addition of the second beverage component may be performed in a step-wise manner. Particles may be filtered from the beverage prior to packaging. Clarified beverages may be produced according to these methods. | 12-15-2011 |
20120003370 | Method of Stabilizing a Scorpion for Storage and Distribution in a Novelty Drink Form - A method of preserving and preparing a novelty drink is disclosed, comprising a container of non-alcoholic, flavored syrup preservative and an edible scorpion for consumption. Several ounces of a preservative syrup are placed in the bottom of a container that houses a prepared scorpion carcass prior to shipment or storage. The syrup preserves the scorpion by preventing decomposition, and then acts as a mixer for an alcoholic or non-alcoholic beverage to provide a novelty drink in which the scorpion is suspended within the drink. The syrup doubles as a food preservative and tasteful drink mixer. The scorpion is cooked, cleaned and devenomized prior to being mixed into the preservative syrup and presented to a consumer. | 01-05-2012 |
20120082771 | TOMATO-BASED ALCOHOL COMPOSITIONS AND METHODS OF PREPARATION - The present invention relates to tomato-based concentrates and tomato-flavored alcoholic compositions, which include the concentrates. More specifically, in some embodiments, the present invention provides a concentrate including tomato solids and one or more flavoring agents. The present invention also provides methods of preparing ready-to-drink beverage compositions. | 04-05-2012 |
20120177793 | Low-calorie milk product - A sweetened low-calorie, low-fat milk beverage is produced by adding milk calcium, milk protein, sugar and a non-nutritive sweetener, as well as other ingredients, to nonfat dry milk. The product, in different flavors, has about 90 calories in an 8 ounce serving. | 07-12-2012 |
20120294996 | METHOD OF RAPID CARBON DIOXIDE ABSORPTION - The invention provides for a method of absorbing carbon dioxide comprising providing a package containing a product that gives off carbon dioxide, placing calcium hydroxide into the package, and sealing the package to form a sealed package. | 11-22-2012 |
20130209633 | BEVERAGE PACKED IN SEALED CONTAINER - An object of the present invention is to provide a beverage packed in a sealed container, which can suppress occurrence of precipitation for a long period and retain high flavor. The above-described problem can be overcome by containing (1) theanine ranging from 100 mg to 1000 mg and (2) quinic acid ranging from 30 mg to 300 mg per 500 ml beverage. | 08-15-2013 |
20130337124 | MULTI-FUNCTIONAL FILTRATE MATERIALS FOR ADSORBING ETHYLENE GAS - Compositions for adsorbing ethylene gas, methods for adsorbing ethylene gas and process for making these compositions are provided. A composite material may include at least one modified amorphous high softening point wax and at least one active agent. The active agent may include at least one inorganic compound including at least one metal having at least one free p-orbital and/or at least one free d-orbital. The wax and the active agent may each adsorb ethylene. | 12-19-2013 |
20140199451 | PRESERVING BAKED GOODS DURING STORAGE - The invention provides a method of preserving baked goods comprising placing the baked goods in package and inserting an absorber for hexanal into the package. | 07-17-2014 |
20140248406 | Fruit Product Containing Sugar Alcohol - A processed fruit product, for example a citrus fruit product, including a packing liquid, containing little or no sugar, and optionally containing one or more artificial sweeteners, further comprising an amount of a sugar alcohol effective to maintain integrity and/or texture of the fruit. | 09-04-2014 |
20140272039 | REACTIVE ETHYLENE ABSORBER - This invention relates to an ethylene absorber containing at least one member selected from the group consisting of calcium hypochlorite, sodium hypochlorite, potassium hypochlorite, magnesium hypochlorite and acid and a hydroscopic material. In another embodiment, the invention relates to a method of preserving produce comprising placing the produce in a sealed package with a sealed container that allows gaseous contact with the produce in the container with an ethylene absorber comprising at least one member selected from the group consisting of potassium hypochlorite, magnesium hypochlorite, calcium hypochlorite or sodium hypochlorite; and acid and a hydroscopic material. | 09-18-2014 |
20140272040 | Cheese Shred Product And Method Of Making - A method of forming cheese shreds having a wide or modified crescent shape is provided. By one approach, the method includes preparing a block of cheese by chilling the cheese to a predetermined temperature and/or reducing the size of the cheese block into cheese portions or cubes. Next, the cheese portions or cubes are fed into a shredder with shredding blades having a sinusoidal configuration. The shredder is operated to shred the cheese into modified crescent shapes with an upper and lower curved surfaces and tapered ends therebetween. Further, the modified crescent shaped cheese shreds have improved meltability such that a smaller amount of cheese can be used to achieve greater coverage, flavor, and mouth feel, as compared to previous cheese shred configurations. | 09-18-2014 |
20140363551 | Microbial Oxygen Absorber - Oxygen is a major quality-deteriorating factor with respect to many food products in that it may cause the growth of molds and the development of rancid off-flavors, which reduce the quality or shelf life of many food products. The present invention provides an improved food packaging and a method for prolonging the shelf life and quality of packaged foods by packaging the food in a packaging material together with a microbial oxygen absorber, such as | 12-11-2014 |
20150359237 | Process for packaging young fresh coconuts to enhance the consumer satisfaction - Disclosed is a process for packaging a young fresh coconut in a brand labeled net bag. The process comprises of dehusking the selected young fresh coconut and then immediately dipping the firm inner nutshell in food-grade water based anti-oxidant solution. Further, the selected young fresh coconut is air-dried by refrigerating the firm inner nutshell and immediately processing the refrigerated inner nutshell through an automated shrink wrap heat tunnel to seal the coconut in a heat shrinkable plastic film. Further, the sealed young fresh coconut is then encased in a brand labeled net bag that has a specialized drinking straw inserted between the product labels at the top-end of the net bag. Further, the drinking straws can be unflavored or embedded with flavors designed with one pointed-end used to puncture the eye of the coconut to allow the consumer to immediately consume the fresh coconut water. | 12-17-2015 |
20160174591 | PROCESS FOR COLD BREWING CACAO IN WATER BASED SOLUTION | 06-23-2016 |
426325000 | Subsequent heat treatment of package | 4 |
20090047399 | Method of producing mixed greens - A method is provided for preparing mixed greens. Greens are immersed in an aqueous solution containing phosphoric acid, calcium chloride and a natural antibiotic, dewatered from their surfaces, cooked and mixed in predetermined amounts. Following the application of a seasoning solution containing an organic acid and a natural antibiotic thereto, the mixed greens are vacuum packed and thermally sterilized. The mixed greens prepared according to the method can preserve their fresh texture senses for a long period of time. | 02-19-2009 |
20100055267 | Method of Producing a Shelf-Stable Citrus Spray-Dry Product - The present invention relates generally to storage-stable, citrus-flavored compositions and to methods for their preparation. | 03-04-2010 |
20130142926 | EDIBLE ADHESIVE - The present invention relates to a method of manufacturing an edible glue comprising preparing a solution of starches, the preparation of a solution of preservatives, the mixing of the solution of preservatives to the solution of starches, the preparation of a solution of organic acids and the mixing of the organic acid mixture to the mixture of starches and preservatives, giving an edible glue comprising a mixture of starch, a mixture of organic acids, a mixture of preservatives and water. | 06-06-2013 |
20130337125 | MANUFACTURING METHOD OF GLUTEN FREE NOODLE - In a raw material preparing step, a rice powder as a primary raw material powder is added with a water to prepare a mixed raw material. In a kneading step, the mixed raw material is kneaded to form a kneaded substance. In a pressing/extending step, the kneaded substance is pressed and extended to form noodle dough sheet. In a slitting step, the noodle dough sheet is slit into predetermined noodle strand shape to obtain a continuous noodle strand However, these steps maintain a non-alpha state of the rice powder component In a packaging step, a unit-length noodle strand is accommodated in a pouch-like heat-resistant packaging container and hermetically sealed to obtain a packaged unit-length noodle strand, while maintaining a non-alpha state of the rice powder component in the noodle strand. | 12-19-2013 |
426326000 | With biocidal or disinfecting chemical agent | 23 |
20080206415 | PROTEIN BEVERAGE AND METHOD OF MAKING THE SAME - A protein beverage composition and a method of making it relate to a beverage including a protein essentially free of caseinate and derived from an aqueous protein isolate collected from membrane-filtration isolation of the protein and without substantial drying the protein beverage composition exhibits a pH ranging from about 2.0 to about 4.6. Substantial solubility of the protein is maintained in the beverage composition, and the protein beverage is essentially free of active microbes known to be harmful to human health, both at the time of packaging of the protein beverage and for a time period of at least one year after packaging. | 08-28-2008 |
20080274242 | ANTIMICROBIAL COMPOSITIONS AND METHODS FOR TREATING PACKAGED FOOD PRODUCTS - A method of using an antimicrobial composition on a food product is described where the antimicrobial composition is applied to a food product, the food product is packaged and sealed, and then optionally activation energy is applied to the sealed food product. | 11-06-2008 |
20080279996 | Method of reducing pathogens during processing or post-processing of beef and other non-poultry meats - A method for reducing the incidence of salmonella and/or | 11-13-2008 |
20090155433 | Food Precursor Composition, Method for its Production and Uses Thereof - There is disclosed a fluid or semi-fluid ready-to-use food precursor product being suitable for producing sauces, thickenings or pastry such as waffles, pancakes, muffins, sugar bread etc. The food precursor composition has improved storage stability and provides an improved end product as compared to corresponding known compositions. There is also disclosed a process for producing such food precursor products. | 06-18-2009 |
20090214731 | Batch Processing of Animal-Source Food Product - Apparatus and method for processing seafood, meat, and poultry includes a pre-rinse spraying using water solutions containing an antimicrobial agent, and then subjection to pressurized water solution at pressures greater than atmospheric pressure for a selected period to reduce microbial flora on the product prior to freezing or other packaging. | 08-27-2009 |
20090246336 | BACTERIOPHAGE TREATMENT FOR REDUCING AND PREVENTING BACTERIAL CONTAMINATION - A system and method for reducing or preventing bacterial contamination in food includes application of a bacteriophage treatment to any type of food product at any stage of processing the food product. The bacteriophage treatment may also be applied to non-food surfaces and water systems, which may be susceptible to bacterial contamination and subsequent spread of bacteria. The bacteriophage treatment comprises at least one bacteriophage in a concentration sufficient to reduce or prevent bacterial contamination from pathogenic bacteria and/or spoilage bacteria. In some embodiments, the bacteriophage is able to reduce or eliminate bacteria introduced to a food product after the bacteriophage treatment was applied to the food product. In some embodiments, the bacteriophage treatment includes a buffering agent to maintain the bacteriophage at a pH level that sustains the bacteriophage. In some embodiments, the bacteriophage treatment includes a surfactant and/or a thickener to aid in applying the bacteriophage. Additional adjuvants and enhancers may be used in some embodiments to stabilize the bacteriophage or enhance its performance as an antibacterial agent. | 10-01-2009 |
20100055268 | ACIDIFIED FOOD METHODS AND COMPOSITIONS - A shelf-stable acidified food product having an edible food and two or more acidulants with sufficient acid to achieve a pH below 4.6. The two or more acidulants are admixed with the edible food in an amount effective to adjust the pH of the food product to the range of 3.8 to 4.5. In some embodiments, the two or more acidulants comprises gluconic acid and sodium acid sulfate. | 03-04-2010 |
20110318460 | METHOD FOR REDUCING HEADSPACE AND MODIFYING ATMOSPHERE IN A FOOD PACKAGE - Methods are disclosed of assembling a food package using an absorbent pad having an active agent that generates an atmosphere-modifying gas into the headspace after the food package is sealed, to compensate for losses of atmosphere-modifying gases injected in the food package prior to sealing. The methods of assembly reduce the headspace requirements and overall dimensions of the food package. The methods further prevent or reduce collapse of the food package or having the lid film contact the food product. | 12-29-2011 |
20120021105 | PROCESS FOR PRESERVATION OF ORANGES AND SIMILAR IN PLASTIC BAGS - “PROCESS FOR PRESERVATION OF ORANGES AND SIMILAR IN PLASTIC BAGS” has the purpose of preserving oranges and similar in vacuum plastic packages, keeping its physicochemical features, as flavor, aroma, color and texture, for long periods of time. | 01-26-2012 |
20130040026 | EXTENDED SHELF-LIFE LIQUIDS AND METHOD THEREOF - A method of producing a liquid substantially free of beverage spoiling microorganisms, characterized in that said method comprises steps of: (a) obtaining a liquid; (b) obtaining a bioactive material that does not affect a predetermined set of organoleptic parameters of said liquid upon contact with said concentrate for a predetermined length of time; and, (c) treating said liquid with said bioactive material until the concentration of beverage-spoiling microorganism falls below a predetermined threshold. | 02-14-2013 |
20130136832 | Methods of preservation - This invention discloses a method of preservation of a food product comprising the step of adding 1) a first component comprising between 10 ppm and 1% of a biocidal salt of N | 05-30-2013 |
20130171308 | PROTECTIVE PACKAGING APPARATUS AND METHOD FOR CURVILINEAR PRODUCE ITEMS - Packaging and method for safely transporting plural individualized bananas. The bananas are individualized, the stems trimmed, and the bananas are immersed in a cleansing solution and dried. A protective sleeve extends end-to-end over the length of each banana, and plural correspondingly-sized bananas are aligned in an arched, side-by-side arrangement atop an elongate support member within a produce-preserving overwrap. The overwrap is sealed and placed into a typically rectangular container, with the ends of each banana facing downwardly and the outer curvature facing upwardly. A pad end is loosely rolled and tucked beneath the blossom ends of the bananas, the rest of the pad extending over the bananas and tucking between the stem ends of the bananas and a sidewall of the container. An upper pad is placed atop the bananas, and the container is covered and sealed. The container can also be partitioned to receive and retain additional produce items. | 07-04-2013 |
20130183420 | Premium Quality Refrigerated Vegetable Products and Methods of Making Them - The disclosure relates to methods of treating whole, cut, or other processed botanical ingredient(s) in a manner that reduces the load of viable food-contaminating organisms (human or other animal pathogens and food spoilage organisms), preferably without substantially altering one or more of the organoleptic properties of the ingredient(s). The method includes subjecting a botanical foodstuff to a high pressure processing (HPP) treatment and to aseptically sealing the foodstuff within a package that contains a microbistat. Such treatments improve the storage stability of the foodstuff and preferably do not significantly alter one or more organoleptic properties of the botanical ingredient(s). Packaged foodstuffs treated as described herein exhibit beneficial properties, such as retention of taste, appearance, and texture and extended shelf life, relative to non-treated foodstuffs. | 07-18-2013 |
20140030402 | TREATING PRODUCE TO REDUCE BROWNING AND IMPROVE QUALITY - A method treating commercial produce to reduce browning and improve marketable shelf-life, the method involves submerging produce, with tissue previously wounded during processing, in a liquid at a temperature between 95 F and 103° F. for 180 seconds or less at pressures ranging between 0.5 to 3 psig, and preferably at 1.5 psig; the produce is then removed from the liquid; submersed in chilled water to cool the produce; dewatered; and packed in an oxygen-controlled package for commercial sale. | 01-30-2014 |
20140234504 | METHODS FOR EXTENDING THE SHELF LIFE OF WHOLE AND PROCESSED CAPSICUM ANNUUM FRUIT - Methods for extending the shelf life of whole and processed capsicum annuum fruit are provided herein. A method may include sanitizing a capsicum annuum fruit, drying the capsicum annuum fruit, removing a pepper stem, calyx, septum and capsaicin gland from the capsicum annuum fruit, sealing the capsicum annuum fruit in packaging, and cooling the capsicum annuum fruit to a temperature within a range of approximately 34° F. to approximately 40° F., inclusive. | 08-21-2014 |
20140272041 | METHODS OF REDUCING PATHOGENS DURING PROCESSING OR POST-PROCESSING OF BEEF, POULTRY AND OTHER MEAT PRODUCTS - A method for reducing the incidence of | 09-18-2014 |
20150056349 | METHOD FOR PRESERVING ZIZIPHUS JUJUBA - A method for preserving | 02-26-2015 |
20150079253 | WINE PACKAGED IN ALUMINIUM CONTAINERS - A method of filling an aluminium container with wine, and a filled aluminum container containing a wine characterized in that the maximum oxygen content of the head space is 1% v/v and the wine prior to filling is micro filtered and dissolved oxygen levels throughout the aluminium container filling process are maintained up to 0.5 mg/L and final levels of dissolved CO | 03-19-2015 |
20150140186 | CLOSTRIDIUM BOTULINUM CONTROL IN MIDLY PROCESSED REFRIGERATED FOOD PRODUCTS - The protection of low-acid, high moisture and/or high water activity processed food products against outgrowth of | 05-21-2015 |
20160114957 | CHARGED PACKAGING MATERIALS - Charged packaging materials and methods of making and using are provided herein. In some embodiments, the packaging material includes at least two charged layers. In some embodiments, the material includes alternating layers of charged surfaces in which one or more of the layers includes a preservative. In some embodiments, a perishable product can be packaged in a packaging material. | 04-28-2016 |
20160128373 | APPARATUS AND PROCESSES FOR EXTRACTING AND DISTRIBUTING READY TO DRINK BEVERAGES - An apparatus and processes for extracting juices from produce and efficiently distributing the juices are presented. The apparatus and processes are generally directed to a process that involves receiving and handling of produce; sorting and trimming the produce; weighing and batching the produce; disinfection of the produce; extraction of juice from the produce using a screw type press; filtration of the juice; mixing/blending of juice, packaging the final juice in bulk bags, where all the steps are performed in the refrigerated state at which the produce was received. Using bulk bags for packaging and subjecting the bulk bags to High Pressure Processing ensures food safety and significantly reduces the cost of distribution to remote locations worldwide. Bottling may be performed at the remote locations prior to local distribution. | 05-12-2016 |
20160174600 | Method for Producing Vegetable Products Using Ultra High Pressure | 06-23-2016 |
20160201019 | WINE PACKAGED IN ALUMINIUM CONTAINERS | 07-14-2016 |