Abstract: A brewed beverage product is provided that, in some embodiments, may comprise an oxygen permeable container containing a frozen deoxygenated brewed beverage, the frozen deoxygenated brewed beverage including a coffee or tea based beverage or concentrate having been its dissolved oxygen content reduced to less than 2.0 parts per million (ppm) in order to reduce oxidation of coffee or tea-based flavor compounds in the degassed coffee or tea based beverage or concentrate. The frozen deoxygenated brewed beverage may further have an exterior surface formed from a frozen deoxygenated liquid so as to be substantially void-free in order to limit the ingress of oxygen into the frozen deoxygenated brewed beverage.

Abstract: An apparatus for stirring the contents of a beverage cup without removing the lid. The lid of the cup is equipped with a rotating disk. A shaft having a finger tab at its top and a paddle device at its bottom traverses the disk in an offset position relative to the center of the disk. When the disk is rotated by the shaft, the paddle is dragged through the beverage, thus stirring the beverage.

Abstract: Provided is a production method for a composition containing non-polymer catechins, including the following step (A): (A) a step of bringing tea leaves into contact with an aqueous solution having a Brix of from 0.2% to 1.0% at from 80° C. to 100° C.

Abstract: A multilayer container for elevated temperature, high pressure processing of a material within the container, using a pressure transmission liquid within the container, the multilayer container having a container wall having an inner layer formed of a plastic for containing the liquid in contact with the inner side thereof and at least one further layer outboard of the inner layer and formed of different plastic from the inner layer, wherein the inner layer has a compression heating coefficient at least as high as the compression heating coefficient of the pressure transmission liquid in contact with the inner side thereof and the at least one further layer has a lower thermal conductivity at ambient pressure and temperature than the inner layer.

Abstract: The present invention is a method for cutting pork to create a meat cut that mimics a pork chop meat. The method involves removing the bone and meat from the pork leg. The method then includes sealing the pork chop within a hermetic enclosure and chilling the enclosed pork chop to a temperature in the range of 35 to 38 degrees Fahrenheit. The resulting meat cut includes, bones or no bones pork chops.

Abstract: A process to obtain a semi-solid solution to be used as a food coating, obtained from extracts of rosemary and other antioxidant components is disclosed. This process shows various advantages, namely, the obtention of the rosemary extract, which main components are rosmarinic and carnosic acid, and carnosol, are obtained easily without the use of polluting solvents, and showing a good yield and a strong antioxidant capacity. The coating solution has few ingredients and all of them are harmless to human health, beyond being cheap and easy to obtain, allowing the preservation of food in a natural way, without needing additional processing or plastics, in line with many studies that refer this tendency in consumers.

Abstract: A sushi maker kit having a frame member with first, second, third, fourth side walls and a ledge capturing portion is provided. The first, second, third and fourth side walls define an open region. The ledge capturing portion extends upwardly from the first, second, and third side walls proximate to a first end of the frame member. The sushi maker kit further includes an insert member having a plate portion and a keel portion. The keel portion is coupled to and extends from the plate portion in a first direction. The plate portion has a ledge portion at a first end thereof. The ledge portion is removably received in the ledge capturing portion such that the keel portion extends into the open region of the frame member when the insert member is in a first operational position relative to the frame member.

Abstract: Vitamin C is one of the nutrient for which health claims are allowed. Tomato is, after onion, the most produced and consumed vegetable in the world. It is also for a number of country a very important crop. Increasing vitamin C in tomato can have major health impact. Vitamin C can be increasing with light during the growth of tomato. Disclosed are more practical solutions to increase the vitamin C during transport or storage, simplifying the process and allowing a better logistic in the tomato food chain.

Abstract: An apparatus is disclosed. The apparatus includes a tray having a base connected to a plurality of sidewalls each of which extends away from the base and terminates at a rim, said tray defining a volume with an opening circumscribed by said rim, said rim comprising a press-fit sealing feature; a ring-shaped lid comprising a complimentary press-fit sealing feature configured to mate with said press-fit sealing feature; a product disposed in said volume wherein said product surface comprises at least one contour; and a flexible film, said flexible film spans said opening and adheres to the at least one contour of the product, and said flexible film is secured to said tray between said press-fit sealing feature of the rim and said complimentary press-fit sealing feature of the ring-shaped lid.

Abstract: A packaged product is disclosed that includes a cooking container, a first food product, and a packet filled with a second food product. The cooking container may have a sealed interior volume, and the first food product and the packet may be disposed within the sealed interior volume. The packet may be made of a water-soluble film that is edible. Also disclosed is a method of preparing an instant food product for consumption. The method may include removing a lid from a cooking container containing both a first food product and a packet filled with a second food product. The method may further include adding water to the cooking container to submerge and dissolve the packet.

Abstract: To provide a resin container and a method for manufacturing the same with which it is possible to generate more effervescence than hitherto. This resin container is provided with: a resin container main body inside which is formed an accommodating space that is hermetically sealed using a cap; and a textured region which is formed on an inner surface of the container main body and is formed from a rough surface.

Abstract: Edible tableware made from a baked dough capable of holding warm liquids for an extended period of time without leakage and a method of making the same. Edible tableware has recently become an area of interest due to a desire to provide more environmentally friendly options for disposable tableware. In disposable tableware, when using paper instead of plastic, the paper that is used to make the disposable tableware is liquid resistant due to a wax or plastic coating. Existing edible tableware has taken a similar approach and uses a heavy sugar glaze as a way of keeping liquids from penetrating into the baked part of the tableware. The use of a sugar glaze is not ideal because an imperfect glazing or too light of a glazing can result in liquid penetrating the baked portion and causing leakage and/or structural failure. Further, the extra sugar contained in the glazing may be undesirable to the consumer.

Abstract: The method extracts an extract containing sea cucumber saponins. The extract is separated from sea cucumber meat exclusively by a specific heat treatment without conducting any chemical treatment with the use of an enzyme, ethanol, etc. The method includes: a step for heating sea cumbers from a starting temperature to a target heating temperature by a first temperature gradient; and a step for decreasing the temperature by a second temperature gradient that is gentler than the first temperature gradient to thereby extract the sea cucumber extract. The sea cucumber extract is stored as a sea cucumber extract material in the form of a liquid concentrate, etc. Then an appropriate amount of the sea cucumber extract material is added to, for example, another sea cucumber extract material having been separated and extracted from sea cucumbers with a lower saponin content.

Abstract: Implementations of edible structures may include: at least four walls, each wall having an inner side and an outer side, at least one flexible interior wall support coupled to the inner sides of the at least four walls where the width of the at least one flexible interior wall support is less than the height of any of the at least four walls, a roof having two or more roof sections, wherein the roof is configured to rest on the at least four walls, each roof section having an inner side and an outer side, and at least one flexible interior roof support coupled to the inner sides of the two or more roof sections, wherein the at least one flexible interior roof support is not directly connected to the at least one flexible interior wall support.

Abstract: The present invention relates to a capsule for preparation of a specific coffee beverage and in particular a Turkish coffee.

Abstract: A container is provided including a handle assembly. The handle assembly comprising a reinforcement strip adhered to an outside surface of the container. At least two handles are attached to opposing sides of the strip and are enabled to be grasped by a user. A base tab may also extend downwards from the strip. Wherein the base tab is enabled to be lifted away from the surface and inserted inside a cup or drink holder while supporting the container outside of the cup or drink holder.

Abstract: A method for preparing a first component of a comestible composition is provided including forming an extrudate of the first component. The extrudate is cooled to a first temperature. The extruder is further cooled to a second temperature. The first temperature is greater than the second temperature.

Abstract: A method is described for making a retort container having one or two metal ends. A heat-sealable material is present on one or both of the container side wall and the/each metal end. The/each metal end is seamed onto the container body, and the resulting container assembly is conveyed on a conveyor adjacent to an induction sealing head and then adjacent to a cooling device. A pressure belt engages the upper end of the container assembly to keep the metal end from coming off the container body during the induction heating and cooling processes.

Abstract: The use of a granulated xanthan gum comprising, relative to 100% by mass of the granulated xanthan gum: xanthan gum granules having a degree of hardness of 2 N or higher and lower than 8 N in an amount of 5% by mass or higher; and xanthan gum granules having a degree of hardness of 8 N or higher in an amount of 20% by mass or lower makes it possible to provide a granulated xanthan gum and a thickening composition comprising the granulated xanthan gum which undergo suppressed formation of unmixed lumps in a wide variety of water-containing foods such as water, teas, refreshing beverages, dairy beverages, soups, and thick liquid foods, even when the xanthan gum concentration is 50% by mass or higher.

Abstract: A tableware tea piece (10, 11, 12) intended to be used in conjunction with a drinking cup (60, 6) or teapot (63) vessel (60), includes first and second principal surfaces (1) and a well (8) defined by the second surface (1, 2, 95). It further includes a perimeter recess (40), and is configured and arranged (2) to be placed to act as a lid on a vessel (60) containing hot water (90) with the first surface (1, 2, 95) uppermost without slipping sideways off the vessel (60) and forming an aperture in side (1, 2) the rim (62) of the vessel (60).