Abstract: A method of making up a bakery product filled with a ball of jam or similar material such as sweet bean paste or minced and cooked compound meat and greens paste. A sheet of wafer-film is stuck to a ball of the jam material. The ball and sheet are then merged with a dough skin such that a skirt portion is draped over the ball. The skirt is then puckered such that its margins are closed, whereby the ball and wafer-film stuck thereto are wrapped in the skin.

Abstract: A serving kit and package for confections includes an unfilled ice cream cone nested in the bottom of a conformally shaped conical jacket which is scored for separation along an annular line located below the rim of the ice cream cone. The upper end of the cone jacket is shaped to receive a snap-on lid, the latter being supplied together with a spoon or other eating utensil to complete the serving kit. Frozen dessert above the cone rim can be eaten with the spoon and then the package can be separated to consume the filled ice cream cone in a conventional manner.

Abstract: A buttered table syrup is provided in a polyolefin bottle. An emulsifier is selected which provides a storage stable product. The product does not develop an objectionable off-flavor when packaged in a polyolefin container. The emulsifier contains carageenin and pectin, and may further contain locust bean gum, and/or carboxymethylcellulose.

Abstract: A coffee infusion container is provided consisting of a porous cone shaped inner section that is inverted to accept hot water and the outer shape of the enclosure is shaped in the form of a partial cone with the upper most section removed and a rod shaped handle is provided and affixed to said container so that the container retains its shape after being subjected to hot water with the container being dunked into a hot cup of hot water so the a cup of coffee may be brewed.

Abstract: A process for preparing a foodstuff, like for instance a meat bird, comprising folding of a wrap around a stuffing, whereby the wrap is wider at one end than at the opposite end, the stuffing being deposed on the wrap at the wide end of the wrap and folding onto the upper side of the stuffing those parts of the wider end of the wrap which protrude beyond the stuffing, after which the stuffing with the thus folded wide end of the wrap are rolled up towards the narrower end of the wrap such that the wrap is rolled around the stuffing.

Abstract: Disclosed is a packaging system capable of protecting the freshness and structural integrity of fully-baked pastry shells during shipping and storage. According to the disclosure, individual baked pastry shells, held in conforming baking pans, are provided with a wrapping of high polymer film; a plurality of the so-wrapped shells are arranged together to form a vertical stack; and one or more of such stacks is then surrounded and enclosed with a corrugated shipping container. The shipping container is provided with a separately-closeable liner of high polymer material and/or the individual stacks are surrounded by a high polymer bag material.

Abstract: A method for protecting citrus fruit against resistant organisms by treating fruit with a combination of a soluble sorbate and at least one antifungal agent of the benzimidazole type, an alkali metal o-phenylphenol or sec.-butylamine.

Abstract: A process for canning vegetables characterized in that vegetables in the form of pieces of thin cross-section are treated osmotically to remove liquid, then pressed mechanically to remove further liquid, filled into cans and sauced, after which the cans are sealed and sterilized.

Abstract: A package is disclosed for containing a commestible and includes an integrally formed plastic base member and an integrally formed plastic top member. The base member includes a centrally disposed commestible receptical defined by a commestible supporting bottom portion and side wall portions extending substantially perpendicularly therefrom, with the side wall portions being bounded by an upwardly projecting engagement lip. The side wall portions have on oppositely disposed sides side wall peak portions having a greater height, and normally thereto side wall valley areas having a lesser height. Extending substantially horizontally from the lip is a lip re-enforcement flange. The integrally formed top member includes a centrally disposed commestible containing portion bounded by structures which matingly engage with those of the base member to enclose the commestible.

Abstract: A package is disclosed for containing a commestible and includes an integrally formed plastic base member and an integrally formed plastic top member. The base member includes a centrally disposed commestible receptical defined by a commestible supporting bottom portion and side wall portions extending substantially perpendicularly therefrom, with the side wall portions being bounded by an upwardly projecting engagement lip. The side wall portions have on oppositely disposed sides side wall peak portions having a greater height, and normally thereto side wall valley areas having a lesser height. Extending substantially horizontally from the lip is a lip re-enforcement flange. The integrally formed top member includes a centrally disposed commestible containing portion bounded by structures which matingly engage with those of the base member to enclose the commestible.

Abstract: Perishable goods containing water, especially foodstuffs, are packed aseptically in packages formed from impervious but flexible film and furnished with vents adequate for the escape of vapor during treatment at bake or part-bake temperatures at which goods in the package are pasteurized, the vents remaining open throughout the heating and subsequent cooling thereafter to prevent the package collapsing on the goods. The vents are positioned for security of subsequent closure in a closure seam first made to enclose the goods in the package and are constituted by interruptions in the seam providing a total cross-sectional venting area of more than 2.5 mms.sup.2. The vents are sealed after cooling. The invention is particularly applicable to the packaging of bakers' goods which are baked or part-baked in the package, which is preferably made from laminated polymeric film material.

Abstract: A blood collection device for collecting and separating whole blood into its relatively low and high density phases includes a collection container, and a housing having an enlongate passageway in the housing. Gel-like material having a specific gravity intermediate the specific gravities of the separated high and low density phases is disposed in the passageway. A piston having a specific gravity greater than that of the gel-like material is disposed in the passageway and sized to allow gel-like material to flow past it at a low flow rate and to retard the movement of the piston during centrifugation of the device. Means for preventing the flow of the gel-like material from the housing and toward the interface of the phases until the piston has moved out of the passageway is provided.

Abstract: According to the present invention, the package including a centrally-cored, dish-like container of food having a cover sealed across its mouth is provided in a carton, e.g. made of paper, which encloses a larger space than that occupied by the container of food. The cover of the container of food has regions which may be easily fork-pierced and the carton has apertures overlying these fork-pierceable regions of the container cover. Accordingly, the food may be warmed from a chilled or frozen state by fork-piercing the container cover through the carton apertures for permitting the escape of steam that will be generated in the food during the heating process, and then placing the package, still in its carton, in the microwave oven. As heating proceeds, steam escapes from the food through the pierced holes in the cover and then from the carton through the apertures which overlie the pierced holes.

Abstract: A controlled atmosphere package for retarding the ripening rate of fruits and vegetables is formed from the combination of a sealed enclosure and a packet for the package interior which contains chemical agents capable of absorbing moisture and carbon dioxide from the package environment so as to prevent mold growth or other respiratory injury to the product. Absorption of carbon dioxide and water vapor lowers the pressure inside the package and produces a driving force which allows the entry of sufficient air into the package from the surrounding ambient atmosphere to prevent anaerobic respiration and low oxygen injury to the produce.

Abstract: Supports for meat or poultry to be roasted or baked to maintain the meat or poultry spaced above the bottom of the roasting pan. Each support has a pair of horizontally spaced rounded feet and a raised central portion between the feet. A prong or tine is struck upwardly from the central portion of each support and extends vertically to be stuck into the bottom of the meat or poultry. A plurality of supports will be employed depending on the size and horizontal extent of the meat or poultry.

Abstract: A process of baking proofed loaves of bread in an oven in which a substantially uniform hot air heat in the range of 300.degree. to 500.degree. F. is applied to the loaves constantly throughout the baking process and the loaves are subjected to microwave energy through a portion of the process, the loaves, preferably in mild steel pans, are first exposed to the hot air heat alone for sufficient time to seal the skin of the loaves, generally for about one minute for a one pound loaf of white bread, then exposed to microwave power in the amount of about one half to one and one-half Kilowatts (0.5 to 1.5 KW) per loaf for a period of about one to one and one half minutes, and thereafter, exposed to the hot air alone for a total heating period in the oven of about eight minutes.

Abstract: A sealed package, and a method of heating a sealed package of material are disclosed wherein the material is capable of generating vapor from a substance contained therein when the temperature of the material is raised. At least a portion of the packaging structure comprises a plastic film. Thermal energy is applied to the material causing the plastic film to be displaced by generated vapor. After the film is displaced, a vent hole appears in the film, venting the vapor without substantial rupture of the film.

Abstract: A process for treating solid foodstuff pieces in a container which is to be hermetically sealed characterized in that the container is extended by means of an extension piece, solid foodstuff pieces are added so that they fill the container and at least part of the extension piece, the extended container is fitted with a closing member to form a closed assembly provided with an outlet for the escape of air, the contents are purged with steam until they have shrunk to such an extent that the foodstuff pieces in the extension piece have subsided into the container and the required degree of heat processing has been achieved after which the container, extension piece and closing member are separated from each other.

Abstract: An homogenized cream/alcohol-containing beverage comprising cream or milk and alcohol in drink preparation amounts, and a high HLB emulsifier selected from the group consisting of high HLB polyglycerol esters of fatty acids, ethoxylated fatty acid esters; and sugar esters, each in an emulsifying amount.

Abstract: A process for automatically and continuously manufacturing lasagne by forming a continuous sheet of pasta which contains first through fifth longitudinal surface area rows; passing the pasta under a first sauce dispenser which dispenses different kinds of sauces onto the middle three surface area rows of the sheet of pasta; folding the respective outer surface area rows over the respective next inner surface area rows; dispensing additional sauce over an exposed surface of one of the outer folded surface area rows; and further folding the sheet of pasta so that the first through fifth surface area rows are vertically aligned. Subsequently, the sheet of pasta is cut into predetermined sizes, and each predetermined size is placed into its own corresponding food tray. Thereafter, each predetermined size of lasagne is frozen. This process allows lasagne to be efficiently and quickly produced at a relatively low cost.