Entries |
Document | Title | Date |
20080254179 | NOVEL TOMATO PLANTS - The present invention relates to a new and distinct inbred tomato lines and hybrids. This invention also relates to plants and seeds of such inbred tomato lines and hybrids, and to parts thereof. The invention also relates to methods for producing a tomato plant produced by crossing such inbred tomato lines and hybrids with themselves or other tomato plants. | 10-16-2008 |
20080274244 | Process and Apparatus for Filling a Container with Food Articles - The invention concerns a process respectively an apparatus for filling a container with articles such as food, in particular meat, and a process respectively an apparatus for cooling articles and is characterised by repeating the following steps: (A) a first portion of the articles is conveyed with a conveying means, in particular a conveyor belt, having a conveyor outlet and is discharged into a container at a lower conveying speed such that a first portion accumulates in the container at the first location closer to the conveyor outlet; and (B) thereafter, a second portion of the articles is conveyed by the conveying means and is discharged into a container at a higher conveying speed, such that the second portion accumulates in the container at the second location further away from the conveyor outlet; as well as a process respectively an apparatus for cooling articles using said process and said apparatus for filling; as well as the articles processed by said processes respectively said apparatus. The control of the conveying speed allows for reducing the number of necessary surfaces of machinery with which the articles come into contact. The invention effects that the articles may be handled more easily in a clean way without the expense of non-uniform filling of the container. The process and the apparatus is particularly suited for homogenously and efficiently cooling articles using carbon dioxide particles. | 11-06-2008 |
20080305225 | MULTI-LAYER FRANKFURTER LOADING METHOD - A system and method for multi-layer loading of food items such as frankfurters in a receptacle includes the steps of displacing groupings of frankfurters along a staging area, allowing the frankfurters to drop downwardly by gravity to an accumulation and storage area until at least two layers of frankfurters are accumulated and allowing the double layer of frankfurters to drop downwardly into a packing receptacle in a packing area. The method of the invention is accomplished by providing a lug chain with lugs spaced to group frankfurters in desired groupings on the staging area, a first set of displaceable supports positioned below the lug chain to allow a layer of frankfurters to fall downwardly by gravity to the accumulation and storage area, a second set of displaceable supports positioned in the accumulation and storage area to allow at least two layers of frankfurters to be accumulated, then actuated to allow the two layers to drop vertically downwardly to a collection receptacle in the packing area, and a pair of tucking flaps that are actuated to an open position to allow two layers of frankfurters to fall downwardly therebetween and to a closed position in which frankfurters are forced by contact therewith into appropriate alignment within the receptacle. | 12-11-2008 |
20080317920 | CHILLED DISHES AND PROCESS FOR PREPARING SAME - The present invention is directed to a process for making a microwavable dish comprising vegetables, sauce and a carbohydrate, wherein the dish is Refrigerator-stable after packaging and prior to microwaving, even at a pH of greater than or equal to about 5. The vegetables are provided fresh and/or IQF, heated in water, and steamed. The steamed vegetables are mixed with sauce and carbohydrate components, refrigerated after packaging and prior to microwaving, and maintain good textural, visual and taste characteristics. Specifically, the vegetable component has a Just About Right/Acceptable Texture and a Firmness of at least about 5.46 Kg force. | 12-25-2008 |
20090061058 | METHOD OF PREPARING ASEPTIC PACKAGED COOKED RICE WITH BLACK BEAN IN ASEPTIC PACKING SYSTEM - The present invention relates to a method of preparing aseptic packaged cooked rice with black bean in an aseptic packing system by washing, dipping and dewatering black rhynchosia nolubilis and then mixing heat treated rhynchosia nolubilis, and in particular to a method of preparing aseptic packaged cooked rice with black been in an aseptic packing system capable of conserving the cooked rice with black been with excellent taste and incense for a long time at a normal temperature by improving conservative property. More specifically, the present invention relates to a method of preparing aseptic packaged cooked rice in an aseptic packing system that can conserve the cooked rice for a long time exceeding at least six months at a normal temperature and is excellent in safety against microorganisms, the method comprising the steps of: sorting uniform-sized black rhynchosia nolubilis through a size sorting operation; washing the black rhynchosia nolubilis so as not to allow their shells to be peeled off; dipping the washed rhynchosia nolubilis into water of 5 to 25° C. and dewatering them; leaving the washed black beans at a cold store of 10° C. or less for one hour; putting the black rhynchosia nolubilis of 15 mm or less in thickness into a packing material and sterilizing them for about 20 to 50 minutes at a temperature of 110 to 130° C.; mixing the sterilized rhynchosia nolubilis with nonglutinous rice at a ratio of 5 to 30% and automatically filling a predetermined amount of the mixture of rhynchosia nolubilis and nonglutinous rice into a heat-resistant plastic container; repeatedly performing high temperature/high pressure sterilization on the mixture of rhynchosia nolubilis and nonglutinous rice four to ten times for 4 to 9 seconds at a temperature of 130 to 150° C. in an sealed space; filling a predetermined amount of water for cooked rice and cooking rice at certain conditions; sealing and packing it in a aseptic space. | 03-05-2009 |
20090068330 | Method for cooling - A method is described for lowering the temperature of products in a manner that results in relatively low adherence of coolant to the processed packages. The method includes establishing a source of aqueous potassium acetate solution having a pre-determined temperature, and contacting the products with at least a portion of that solution for an appropriate time so as to lower the temperature of the products to a desired temperature. | 03-12-2009 |
20090104323 | METHOD OF MAKING A BLACK-GINSENG AND A CONDENSED BLACK-GINSENG AND A BLACK-GINSENG PRESERVED IN HONEY - Disclosed are methods for manufacturing black ginseng, black ginseng extracts, and honey-soaked black ginseng confectionary, featuring conducting nine rounds of a maturing process subsequent to a steaming process, without a drying process therebetween. The black ginseng products can be commercially favorable commodities competing with conventional ginseng and red ginseng products, and have an excellent taste and flavor for persons of all ages all over the world, in addition to being healthful for the body. | 04-23-2009 |
20090148575 | PACKAGING MATERIAL COMPRISING A COATING WITH MICROCAPSULES - The present invention relates to a packaging material in the form of a composite comprising at least one paper or cardboard support applied atop which there are at least one paper coating slip layer, if appropriate a print layer, if appropriate one or more thermoplastic layers and if appropriate one or more further layers, wherein at least one of the applied layers comprises microencapsulated latent heat storage material and the capsule wall of the microencapsulated latent heat storage material is constructed from | 06-11-2009 |
20090274809 | TOP AND TAIL SYSTEM FOR LEAFY VEGETABLES - A leafy vegetable having a core end and a leafy end is processed after being harvested. The harvested leafy vegetable is transported to a trim area on a conveyor. A first cutting implement located in the trim area trims a portion of the core end. A second cutting implement located in the trim area trims a portion of the leafy end. The first and second cutting implements are spaced a set distance apart, which defines an amount of the leafy vegetable remaining after the portions of the core and leafy ends are trimmed. As the portions of the core and leafy ends of the leafy vegetable are being trimmed by the first and second cutting implements, a set of one or more nozzles located in the trim area sprays a rinsing liquid on cut sites on the leafy vegetable to rinse off natural juices exuding from the cut sites. | 11-05-2009 |
20100015307 | CAPSULE FOR PREPARING A BEVERAGE WITH A SEALING MEMBER FOR WATER TIGHTNESS ATTACHED THERETO AND METHOD OF PRODUCING THE SAME - Method for producing a capsule containing beverage ingredients designed for insertion in a beverage production device in which a liquid under pressure enters the capsule in order to interact with the ingredients in the capsule and to drain a beverage from the capsule, wherein the capsule includes a body with a sealing member attached thereto. The method includes providing the body with a main cavity, injecting at least one sealing material by injection-molding onto at least a portion of the external surface of the body to mold a sealing member sealingly attached to the body, filling the cavity with food ingredients and imperviously closing the cavity with a membrane to provide a closed capsule containing the food ingredients. | 01-21-2010 |
20100055273 | GAS PERMEABLE MEMBRANE - Disclosed is a blended composition comprising a humidity-dependent composition having a ratio of wet cup permeance to dry cup permeance greater than 10 and a crystallizable polymer sufficiently permeable to oxygen, carbon dioxide and water vapor, exhibiting an increase in permeability to at least one of oxygen and carbon dioxide by a factor of at least 2.5 over a temperature range of 10° C. between 0° C. and 40° C. Also disclosed are packaging materials comprising the blended composition and methods for storing respiring materials using the packaging materials. | 03-04-2010 |
20100055274 | APPARATUS AND METHODS FOR FABRICATING FOOD ITEMS - Apparatus and methods for fabricating food items include extruding a first hot plastic food mass through multiple passages ( | 03-04-2010 |
20100055275 | VACUUM SKIN PACKAGING STRUCTURE WITH HIGH OXYGEN PERMEABILITY - Disclosed are improved packages and methods for packaging meat, fish, poultry, vegetables or other food products. A package of the present invention is a vacuum skin package comprising a multilayer film comprising at least one layer of an organic acid modified ionomer blend and at least one layer of an ethylene-containing polymer, such as an ethylene/vinyl acetate copolymer, wherein the film has specific gas permeability requirements. | 03-04-2010 |
20100178401 | PACKAGED FOOD PRODUCTS - A method for the production of a stabilized packaged food product includes the steps of: filling a tray with a predetermined quantity of a food starting material; introducing the tray into a pressure vessel and conveying the tray through the pressure vessel while performing the following steps in sequence inside the pressure vessel: (i) treating the food starting material with high-temperature pressurized steam to sterilize the material, (ii) dosing the sterile food material inside the tray with a predetermined amount of sterile water; and (iii) applying a lid to the tray to seal the food product inside the tray while maintaining the tray in a sterile environment. Also provided are an apparatus for performing the method and packaged stabilized full moisture food products obtainable by the process. | 07-15-2010 |
20100183787 | CONTINUOUS FOOD PRODUCTS MANUFACTURING METHOD - Continuous food products manufacturing method, based on fruits ( | 07-22-2010 |
20100196567 | Method of preparing apple chips - A reduced-step method of producing puffed apple chips made from USDA certified organic apples is provided. The invention is a two-part drying process, where the apples are oven baked and then popped. The crispy apple chips can be flavored using flavorings such as natural, apple cinnamon, caramel, peach, green tea and chili, for example. From the novel infusion-free and reduced step process the apple pieces contain nutrients of their fresh fruit essence, making them a healthful and desirable snack. The method includes drying apple pieces in a wind oven until a specified moisture-content of the apple pieces is reached, then storing the apple pieces in a refrigerated environment. The chilled apple pieces are then flavored, and then dehydrated in a low-pressure dehydration chamber until the apple pieces change from a first state to a second state, and immediately packaged in a nitrogen-filled hermetically sealed package. | 08-05-2010 |
20100303981 | GREASE RESISTANT COATINGS, ARTICLES AND METHODS - Disclosed herein is an environmentally safe, grease resistant article comprising an absorbent substrate, a cross-linking agent, and a polymer; wherein the substrate is first coated with the cross-linking agent and is then coated with the polymer. | 12-02-2010 |
20100310742 | HFFS PACKAGING METHOD EMPLOYING POSITIVE PRESSURE DIFFERENTIAL - A method for packaging products, such as any solid or semi-solid product, utilizes a horizontal form, fill and seal (HFFS) system, coupled with a method for subjecting the packages to positive pressure differential while packaging. In the HFFS system, product receiving cavities are formed in a lower film, with each product being arranged in a respective cavity. The loaded product receiving cavities are positioned in a sealing unit, with an upper film above the product cavities. The sealing unit is closed and a lower chamber of the sealing unit is pressurized to force the lower film against the product, while the product abuts a standoff member, in order to remove existing headspace. After minimizing the headspace, a sealing head seals the upper film to the lower film about the product receiving cavities. Thereafter, the pressure is released, the sealing unit is opened and the package can be further processed. | 12-09-2010 |
20110020513 | APPARATUS AND METHOD - A form-fill-seal packaging machine includes a tank ( | 01-27-2011 |
20110200724 | Preparation Method of Cooked Rice in Aseptic Packing System Using Embryo Bud-Containing Rice - A method is provided for preparing an instant embryo bud-retaining white rice product. The rice is polished like white rice using a low-speed, uniform pressure method to keep embryo buds and is rich in nutrients and has white rice's flavor. Its lipid oxidation is similar to that of white rice. The immersion time period of the embryo bud-retaining white rice is controlled so as not to generate sticky materials after the immersion, thus allowing effective sterilization of the rice. Therefore, the instant embryo bud-retaining white rice can be stored at room temperature for 6 months or longer. | 08-18-2011 |
20120003372 | TWO-SIDED NONWOVEN ABSORBENT FOOD PAD - An absorbent food pad is disclosed having nonwoven top and bottom layers with an equal percentage surfactant by weight. The pad provides liquid strikethrough and absorbency without drying a food product, regardless of orientation of the pad when placed on a food tray. | 01-05-2012 |
20120034354 | Food Heating System - A food heating system has a container within which the food is to be heated. The food heating system also has a heater means for heating either or both of the food present in the container or a fluid heating medium present in the container. At least part of either or both of the food present in the container or the fluid heating medium is in the liquid phase. The heater means is controlled so as to not raise the temperature of the fluid heating medium to the boiling point of the liquid present in the container. Further, the pressure within the container is increased so as to raise the boiling point of the liquid within the container. The food heating system causes the cooking period of the foodstuff to be reduced and reduces the amount of energy required to heat the foodstuff. | 02-09-2012 |
20120135118 | Method to produce, transport, and utilize flour and flour blends - A method to produce a food product comprises the steps of providing a plurality of flint corn kernels; drying the flint corn kernels; popping the flint corn kernels; cooling the porous, airy, elastic foam particles produced during popping; cutting with a moving blade said porous, airy foam particles into pieces having a width greater than 0.005 inches to produce an elastic, air entrained popcorn flour occupying a volume; and, vacuum packaging the elastic popcorn flour to reduce the volume occupied by the popcorn flour. | 05-31-2012 |
20120156342 | Method of accelerated water vapor removal from high sugar concentrates - A process of, and apparatus for, accelerated water vapor removal from molasses is provided. Raw molasses is preheated; continuously agitated while advancing at a flowrate of at least about 1.5 gpm through a cooking apparatus in the presence of a temperature greater than 310° F.; continuously agitated while advancing through a cooling apparatus at a reduced temperature, and while removing separated water vapor water from the cooked molasses to form a cooled molasses having a homogenous temperature profile. The molasses may be admixed with supplements. The product is then packaged. An orificed helical conveyor having a plurality of protrusions from the outer perimeter agitates the cooking molasses. An orificed helical conveyor having gaps in the perimeter of the conveyor alternating with protrusions along the perimeter of the conveyor agitates the cooling molasses. | 06-21-2012 |
20120244266 | METHOD OF PROCESSING AND MASS-PRODUCING GREEN WHOLE GRAINS - A method of processing and mass-producing green whole greens, comprising: a blanching step of discharging the green whole grains stored in the storage tank and steaming the discharged green whole grains for 30 to 120 seconds with water or steam at a temperature ranging from 88 to 102° C.; a cooling step of rapidly cooling the green whole grains which have undergone the blanching step at a temperature ranging from 1 to 7° C.; a cold air dehumidifying step of blowing air to the green whole grains cooled to a low temperature through the cooling step to remove excessive moisture permeated into surfaces of the green whole grains; and a hot air drying step of applying hot air of a low temperature ranging from 35 to 50° C. to the green whole grains from which the excessive moisture has been removed through the cold air dehumidifying step to dry the green whole grains. | 09-27-2012 |
20120244267 | METHOD OF MOLDING A FOOD PRODUCT - A method of in-molding a food item in a package defining at least one cavity for holding the food item and having an opening for accessing the food item. Liquid food product is introduced into the at least one cavity and allowed to solidify to form a solid food product, which is then unseated. | 09-27-2012 |
20120276263 | METHOD OF PROCESSING FOOD FROM PLANTS AND PROCESSING APPARATUS THEREOF - A method of processing food from plants and processing apparatus thereof is provided. The cost effective method includes selecting, preliminary processing, soaking, wind drying, cool drying, coarse pulverizing, and fine pulverizing into nanometer scale food powder. The food powder can be easily consumed by human being. It can be preserved for a prolonged period of time. It is nutritious. Moreover, the food powder is easy to store and transport in a space saving manner. | 11-01-2012 |
20120294998 | Method and Apparatus for increased product throughput capacity, improved quality and enhanced treatment and product packaging flexibility in a continuous sterilizing system - Apparatus and method for enhancing the flexibility and increasing throughput capacity while reducing cost and improving the quality of food and drink products within a continuous sterilization system using novel product carriers, in conjunction with unique user controllable product rotation and agitation features, capable of handling novel as well as existing product containers, are described. A further aspect of the invention is a property of the uniquely designed product carrier to accommodate and optimally orientate said product containers. A final aspect of the invention is the further capability of individual product carriers to undertake any user-defined processing program including product pasteurization or product stabilization or product sterilization within an essentially continuous sterilization system. | 11-22-2012 |
20130004636 | UNDERLAY DEVICE FOR TRANSPORTATION AND PRESENTATION CONTAINERS - The invention relates to an underlay device ( | 01-03-2013 |
20130034642 | Ready-To-Bake Batter And Methods Of Making The Same - A ready-to-bake batter and method for manufacture are provided. The method includes the steps of: combining cream cheese, cream, sweetener, and eggs to form a mixture; heating the mixture to at least 140° F. to create a heated mixture; injecting an inert gas into the heated mixture; aerating the heated mixture; and cooling the heated mixture to form a batter. The batter is stable when stored for over 120 days such that when baked, the batter provides a cake similar to a fresh made-from-scratch cake. | 02-07-2013 |
20130064947 | Conversion Of Citrus Peels Into Fiber, Juice, Naringin, And Oil - Processes for converting by-products of citrus, such as peels and juice from juice sacs attached to the peel after hand or mechanical peeling into high quality dietary fiber, naringin, juice, and oil. The processes involve pressing peels to release juice from vesicles and then grinding peels in water to create a slurry. Peel color and oil is removed by a flotation technique. Decolorized citrus peel particles—or pulp—are debittered with water in steps of boiling and washing. Dietary fiber obtained after debittering is dried and packaged for commercial use. The process promotes environmental responsibility by reducing standard citrus waste—a high BOD waste product, by overcoming discharging problems with industrial waste, by converting an environmentally undesirable product—peels, juice, and oils—into a value-added ingredient, by drastically reducing discharge and penalty cost of waste, and by eliminating the use of solvents that generate pollution. | 03-14-2013 |
20130095216 | EMBOSSED SHEET AND METHOD OF MAKING AND USING SAME - A embossed sheet embossed with projections creating an intermittent support surface for food. The embossed sheet may be inserted into a food package after cooking the food on which the cooked food is to be supported. Alternatively, the embossed sheet may be placed onto or into a pan or directly onto an oven rack to support the food while cooking and/or after cooking Alternatively, the embossed sheet may be formed into a food package. The embossed sheet may be prepared using a one-pass or two pass process using a platen press or a roll-to-roll press or a multi-stage one pass machine. | 04-18-2013 |
20130115348 | METHOD FOR PRODUCING A DAIRY PRODUCT AND SYSTEM FOR PACKAGING THE SAME - A method for producing and packaging a dairy product, particularly mozzarella cheese, and a packaging method for facilitating the handling and improve preservability of the latter. Particularly, the present invention relates to a method for preparing and packaging a pasta filata cheese, comprising a step of substantially dry packaging, i.e. without preserving liquid, and heat packaging of the pasta filata cheese. | 05-09-2013 |
20130142927 | Consumer-Oriented System for the Delivery of Produce including improved safety methods - A Consumer-oriented system for the delivery of produce including improved safety methods with convenient and accessible packaging includes a step for receiving the fruit at a temperature between 38°-50° F., another step for washing the fruit at a temperature between 38°-50° F., another step for coring, skinning, and/or removing seeds from the fruit under aseptic conditions, another step for slicing the fruit into small bite-sized portions, another step for Passing the fruit through a metal-detection system and a step for Cold Pasteurizing the fruit with a hydrostatic chamber. This Consumer-oriented system for the delivery of produce including improved methods of safety and packaging is used for the purpose of increasing healthy and convenient consumption of produce, eliminating pathogens, increasing shelf life, and for reducing spoilage. | 06-06-2013 |
20130177683 | RETHERMALIZING APPARATUS - Apparatus for and methods of rethermalizing a package of refrigerated or frozen food are disclosed. In general, heating mechanisms are brought into conductive heat transfer contact with the package of food and operated for a duration of rethermalization time to rethermalize the package of food by heating the food to a rethermalized temperature, and then, if desired, to hold the rethermalized package of food at a desired holding temperature for a duration of holding time. The rethermalization time can be relatively short (e.g., thirty minutes or less), and the holding time can range from a very short period of time to a very long period of time (e.g., four, six, eight or more hours) without significant loss of food quality. Other features of the apparatus and methods are disclosed. | 07-11-2013 |
20130202755 | METHOD FOR PRESERVING FRESH CUT LEMON - The invention relates to a method for preserving fresh cut lemon, comprising at least the following steps: (a) the addition of a covering liquid to the container housing the portions of cut lemon, said liquid combining lemon juice, lime juice, ascorbic acid, citric acid, salt and sodium metabisulphite; (b) the deaeration of the covering liquid; and (c) vacuum packaging. | 08-08-2013 |
20130209634 | HIGH PRESSURE PASTEURIZING OF WHOLE MUSCLE MEATS - A process for preserving fresh meat which includes the steps of a) packaging fresh meat in a sealed package; b) placing the packaged fresh meat in a pressurization vessel and closing the vessel; c) pressurizing the pressurization vessel containing the packaged fresh meat to an elevated pressure of at least 50,000 psi pressure so that the packaged fresh meat is placed under the elevated pressure; d) maintaining the elevated pressure on the packaged fresh meat for a time of from 1 to 300 seconds and at a temperature of from −2° C. to 8° C.; e) reducing the pressure on the packaged fresh meat to ambient pressure; and f) removing the meat from the pressurization vessel. Pathogens are effectively killed using this process, providing manufacturing efficiencies and longer product shelf life as compared to other meat handling procedures. | 08-15-2013 |
20130224353 | Apparatus and Methods for Fabricating Food Items - Apparatus and methods for fabricating food items include extruding a first hot plastic food mass through multiple passages and co-extruding a second hot plastic food mass through a feed stem received in each of the multiple passages and through nozzles. Each nozzle includes a first portion in communication with the feed stem but not the passage and a second portion in communication with the passage but not the feed stem. The nozzles are rotatable in gearing relation with the drive gear of a servomotor. The co-extruded ropes are conveyed at a linear speed rate less than or equal to the discharge speed from the nozzles, cooled, and cut into individual pieces in the form of peelably separable strands. | 08-29-2013 |
20130259992 | PROCESS FOR PREPARING TEA PRODUCTS - The present invention relates to a process which allows for the preparation of tea products comprising tea juice which are suitable for diluting to prepare beverages. The present inventors have identified that generation of carbon dioxide during the storage of tea juice in containers can cause problems. It is an object of the present invention to provide a packaged tea juice in a stable form. The present inventors have now surprisingly found that treating tea juice using a specific time-temperature regime leads to a reduction in CO | 10-03-2013 |
20130280394 | Device and Method for Melting Cheese - An device and method are provided for steam injection heating to melt a cheese component of a food item of a food product. The device includes a housing for a steam generator and a steaming chamber. Generated steam is injected into the steaming chamber to melt the cheese component of the food item held in a container inserted into the steaming chamber. The device is configured to rest on a counter so that the counter provides an interior support surface in the steaming chamber. The counter also provides an exterior support surface for the container and a work surface. The container is inserted into the steaming chamber by sliding it on the exterior surface and is received and supported by the interior support surface. A food product having a melted cheese component is assembled, produced and packaged while the container is supported in the single plane of the counter. | 10-24-2013 |
20130280395 | PRODUCE PACKAGING SYSTEM ENABLING IMPROVED DRAINAGE FOR HYDROCOOLING - A produce packaging method and system incorporates a plurality of consumer sized containers which are loaded into a cooling box and hydrocooled. The consumer sized container having ample ventilation and drainage enabling efficient ingress and egress of cooling water into container to cool produce contained inside. Containers also having a sloped interior surfaces for draining water toward an exit vent and out of the container during hydrocooling. The system also includes a cooling box configured for holding the containers in an upright orientation enabling inflow of cooling water into the containers and out of the box and also for shipping. | 10-24-2013 |
20130344211 | CONTAINER - A collapsible container made from sheet material, comprising a cover portion and a base portion; the cover portion and base portion each being pivotally connected at respective spaced fold lines to a rear wall each, wherein each of the cover portion and base portion comprises a main panel having, at its edge remote from the rear wall portion, a front wall and, at its opposite side edges, side walls wherein the side and front walls portions of the cover portion interfit with one another to retain them in position extending generally perpendicular to the panel of the cover portion and the side and front walls of the base portion are able, to lie within inwardly facing surfaces of the side and front walls of the cover portion. | 12-26-2013 |
20140004238 | DRIED NOODLES MANUFACTURING METHOD | 01-02-2014 |
20140072683 | METHOD FOR DISINFECTING, STERILIZING, AND PACKAGING READY-TO-EAT PRODUCE - This invention generally relates to a method for efficiently disinfecting, sterilizing, and packaging produce so that it is Ready-To-Eat by a consumer. The claimed method removes dirt, soil, pathogens, and renders produce with a longer shelf life. The claimed method is a multi-step sanitizing process that is designed to not cause bruising or other physical harm to produce. Ultimately, this method yields produce disinfected, packaged, and ready-for-sale on the market shelf. | 03-13-2014 |
20140178544 | METHODS AND DEVICES FOR HEATING OR COOLING VISCOUS MATERIALS - The invention provides methods and devices for heating or cooling viscous materials such as meat emulsions useful for producing food and other products. The devices include a heat exchanger comprising a first plate, a second plate attached to the first plate, and a first spacer and a second spacer arranged between the first plate and the second plate. The first plate, the second plate, the first spacer, and the second spacer define at least one temperature controlled passage for a product to pass through the heat exchanger. | 06-26-2014 |
20140186503 | FOOD ARTICLES WITH DELIVERY DEVICES AND METHODS FOR THE PREPARATION THEREOF - Disclosed are food articles comprising microcapsules as delivery devices. Methods of preparing such food articles are also disclosed. | 07-03-2014 |
20140205724 | SYSTEM AND METHOD FOR CONDITIONING FOOD PRODUCT - A system and method for conditioning food product is disclosed. The method comprises providing a grill treatment to the food product; packaging the food product; and heating the packaged food product (e.g., partially or fully cooking the food product in its package). The system comprises an apparatus configured to apply a grill treatment to a food product that is being packaged and fully cooked in its package. The system may also comprise a co-extruder configured to extrude the a material layer and a collagen gel layer about the exterior surface of the base layer that is then at least partially coagulated before receiving the grill treatments. | 07-24-2014 |
20140272042 | SYSTEMS AND METHODS FOR PACKAGING FOOD PRODUCTS - Systems and methods for packaging food products, such as fruits, vegetables, and meats. Specifically, the described methods relate to systems and methods for packaging food products in a manner that increases the products' shelf life. Generally, the methods begin by providing a food product. In some cases, debris is removed from the food product. To kill bacteria and other microbes on the food product, the food product is optionally washed in ozonated water. To deactivate enzymes within the food product, the food product is heated, though not necessarily cooked or blanched. The food product is then typically sealed in a barrier package containing between about 1 percent and about 50 percent oxygen, by volume. In some cases, the sealed package is then heated to between about 165 and about 285 degrees Fahrenheit to kill microbes in the sealed package. Other implementations are also described. | 09-18-2014 |
20140272043 | Method for Producing Fresh Milk Having a Longer Shelf Life - A method for producing fresh milk having a longer shelf life involves providing raw milk and performing an at least two-step centrifugal germ removal process of the raw milk before a standardization process of the raw milk is carried out. A method may also include performing a first step of a two-step centrifugal germ removal process before a skimming process separating skimmed milk is carried out and performing a second step of the two-step centrifugal germ removal process during the carrying out of the skimming process separating skimmed milk. | 09-18-2014 |
20140363553 | Methods and Compositions for Preparation of Formed Food Products Using Fresh or Prepared Vegetables and/or Legumes and Other Ingredients - Fresh potatoes, and/or other fresh vegetables or legumes, or any ingredients already frozen, processed, or otherwise prepared, are processed to make more healthful French fry products and other formed food items in any of a variety of shapes and flavor profiles while attaining the organoleptic qualities of traditional formed-food products. | 12-11-2014 |
20140377424 | SOFT SHAPED TORTILLAS - The present invention encompasses edible carriers for foods that are soft but still hold a preformed shape. Specifically encompassed are soft shaped tortilla products that can be used to hold food fillings. Exemplary shapes and sizes are provided for the products. Also encompassed are methods of making, packaging, and using the products. | 12-25-2014 |
20150072056 | METHOD AND MACHINE FOR THE PRODUCTION OF PORTIONS, INCLUDING MEANS FOR EJECTING SAID PORTIONS - The invention relates to a method and a device for the production of portions from at least one continuous strand of a food product, in particular for the production of meatballs. The machine comprises: an extrusion device which can deliver a continuous strand in a vertical direction, and a portioning device including at least one cutting system. The cutting system comprises cutting elements ( | 03-12-2015 |
20150313272 | METHOD AND APPARATUS FOR ASEPTICALLY DOSING AND PREPARING FOOD MATERIALS - Method and apparatus of producing sterile liquid food products are provided. The method comprising the steps of: aseptically sterilizing heat sensitive food materials using a sterile filter; filling an aseptic container having a plastic member with the sterilized heat sensitive materials; heat sterilizing non-heat sensitive food materials using a sterilization process in a production line; connecting the filled aseptic container to the product line using a heat sealer that creates a sterile connection between the plastic member of the aseptic container and a fluid flow path into the production line; feeding the sterilized heat sensitive food materials through a dosing valve and mixing the sterilized heat sensitive food material with the non-heat sensitive food materials that have been sterilized; and filling a second container with the mixture. | 11-05-2015 |
20150359236 | DEHUMIDIFICATION METHOD AND APPARATUS - A system for dehydrating raw produce without introducing excess heat to the produce, including a first chamber for holding warm, moist air, a second chamber connected in fluidic communication with the first chamber for cooling and drying warm, moist air received from the first chamber, and a filter operationally connected between the first and second chambers for removing suspended particulates from warm, moist air flowing therethrough with a drain operationally connected to the second chamber for removing water therefrom. A third chamber is connected in fluidic communication with the second chamber for receiving cool, dry air therefrom and for receiving raw produce for drying, and a wind current generator operationally connected to the second chamber to urge cool, dry air therefrom and into the third chamber. | 12-17-2015 |
20160066741 | MACHINE FOR PREPARING A DRINK - The invention relates to a system for a drinks extraction machine using capsules introduced into a capsule cage, said system comprising slides allowing a capsule to be guided into the machine, held and then released in order to move into an extraction position, said cage being moved between a retracted position allowing the insertion of a capsule into the machine, and a position for the extraction of the drink wherein the capsule is held in the cage against an extraction plate, said slides being moved by actuating means in a coordinated manner with the cage, but with a delay, in such a way as to release the capsule introduced into the machine for the insertion thereof into the cage when said cage moves back into the extraction position thereof, and only to go back to the initial position once the used capsule has been extracted from the cage. | 03-10-2016 |
20160120204 | METHOD FOR PACKAGING AND DELIVERING SHEA BUTTER AND COCOA BUTTER - The invention is a method for processing bulk form shea butter and cocoa butter for individual home use, by preparing molds of recyclable or non-recyclable, grease proof and leak proof paper, where the paper can be used in a microwave or conventional oven, or directly without modification, and when filled the mold will have a weight of between two ounces and five pounds, that can then be packaged. | 05-05-2016 |
20160249655 | A METHOD OF PREPARING COOKED RICE CONTAINING INDIGESTIBLE MALTODEXTRIN FOR INHIBITING BLOOD SUGAR ELEVATION | 09-01-2016 |
20170233121 | Method for preserving produce | 08-17-2017 |