Abstract: 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.

Abstract: Methods and apparatuses for preparing sandwiches (subs, wraps) and meal, such as Shawarma, Gyros and Doner Kebab sandwiches and meals. The apparatus includes a grilling mechanism, a smoking mechanism, a slicing mechanism, sandwich and meal assembly mechanism, sandwich wrapping and packing mechanism and accepting money and credit card mechanism. The slicing mechanism is configured to slice a cylinder or cone of meat in an automated, substantially helical slicing pattern. The sandwich assembly includes various components to automatically dispense selected bread, condiments, and other sandwich and meal ingredients and wrapping and packing the sandwich.

Abstract: Systems and methods for forming vegetable product food holders. The method may include placing a first layer of vegetable product into a mold and forming the first layer of vegetable product to the mold. The method may also include various other steps. For example, the method may include placing a second layer of vegetable product into the mold and forming the second layer of vegetable product to the mold. For example, the method may include perforating the first layer of vegetable product while under within the mold, and/or chilling the first layer of vegetable product while inside the mold. The method may include increasing the flexibility of the vegetable product prior to insertion into the mold by perforating the vegetable product using an array of prongs.

Abstract: A food packaging material comprises a paper, paperboard or cardboard substrate and a barrier coating on the substrate, wherein the barrier coating comprises the combination of starch, seaweed extract and paper fibers.

Abstract: A canned dough product includes at least one dough product loaded in a lower compartment of a container and at least one additional ingredient provided in an upper compartment, with the upper and lower compartments being spaced by a separator. The dough expands upon proofing in the container, causing the separator to shift and vary the volumes of the compartments. The expanding dough abuts a central region of the separator, causing the separator to flex, engage an inner surface of the container and become fixed in the container, while the lower compartment becomes fluidly sealed from the upper compartment and different pressures are established in the compartments.

Abstract: A method of preparing a food item includes the steps of placing a first food element in a package base, placing a second food element in the package base, adding a package top to create a package, and drawing the first food element around the second food element by vacuum sealing the package. The method also includes the step of forming a food item in which the first food element substantially envelops the second food element by cooking the first and second food elements in the sealed package. Each food element retains its identity after cooking.

Abstract: The present invention relates to a method for preparing a ready-to heat, preservative free meal, comprising selecting at least one food product; preparing each food product; placing the prepared food products within a container; thermalizing; cooling down; and conditioning. The ready-to heat, preservative free meal comprises at least one of a protein portion, a portion of slow carbohydrates and a portion of vegetables.

Abstract: A capsule that contains at least one ingredient for preparing an edible product by flowing water therethrough includes a water-inlet wall and a product-outlet wall. The product-outlet wall has at least a first, pierceable wall portion, and a second, pierceable wall portion. The second wall portion is recessed with respect to the first wall portion. The product-outlet wall is asymmetrical with respect to a longitudinal axis of symmetry of the capsule.

Abstract: Embodiments of the present invention provide beverage makers and their ability to be made modular, such that the beverage maker may brew beverages using interchangeable components. One embodiment relates to an espresso maker that can brew a coffee or espresso beverage using different types of modules.

Abstract: The present invention relates to a compartment container that includes one or more secondary reservoir package(s). More specifically, the present invention relates to a tubular containers, such as containers made of composite material (e.g. paperboard) with end caps for packaging refrigerated dough products. The tubular containers house one or more reservoir package(s) that are formed from one or more flexible materials (e.g. polymeric films) and are used to retain condiments, fruits, icings, spices, nuts, candies or any other ancillary ingredient(s).

Abstract: The present description includes containers having an improved puncture design that can be punctured without substantial deformation of the container. Such containers are particularly suitable for use in preparing beverages using automatic machines, particularly those used for preparation of single serve beverages. Also provided are thermoplastic materials having improved punctureability for use in containers, containers for preparation of a beverage, and methods for preparing a beverage using such containers.

Abstract: A beverage container or package that includes an internal surface for promoting nitrogen bubble nucleation and growth. The surface incorporates a plurality of nanoscale structures, e.g. between 6 and 100 nanometers in size. Most preferably the structures are pits, greater than 15 nm in depth/height. Upon opening the container filled with a Nitrogen (and carbon dioxide) supersaturated beverage, a foaming effect occurs which provides a desirable head of fine bubbles when transferred to a drinking glass.

Abstract: The present invention relates to a packaging comprising two containers (1, 2) each having an open end, and two lids. The two lids are a male lid (3) and a female lid (4) each having a topside and a underside and being adapted to close the open end of a container. The male lid (3) comprises a protrusion (7) and the female lid (4) comprises a cavity (8) adapted to receive the protrusion of the male lid. The protrusion (7) of the male lid has an edge (12) circulating at least a part of the protrusion at varying heights of the protrusion, and the cavity (8) comprises a ledge (13) mating the edge of the male lid, so that when the protrusion is received in the cavity the edge of the male lid abuts the ledge of the cavity. This results in that the two containers (1, 2) are combined into a single packing when the lids (3, 4) are arranged to close the opening of the containers and the protrusion (7) is received in the cavity (8).

Abstract: A method for preserving Ziziphus jujuba, including: 1) preservation treatment of the Ziziphus jujuba harvested by a) fumigation and b) soaking the Ziziphus jujuba in a liquid preservative at room temperature; 2) air-drying the soaked Ziziphus jujuba and placing it into polyethylene bags, and then placing the Ziziphus jujuba into an inner atmosphere of a jacketed cold and controlled atmosphere storage warehouse and cooling it at 4° C. for 24-48 hours; and after slowly reducing the temperature of the inner atmosphere to ?3.0±0.1° C. over a period of 6 days, closing off the inner atmosphere and controlling its composition. During the cooling step, air is circulated between the inner atmosphere and the outer atmosphere of the jacketed cold and controlled atmosphere storage warehouse.

Abstract: Provided are dried noodles having no or very little cracking and a manufacturing method therefor. The method for manufacturing dried noodles comprises a drying step of drying noodle strands to reach the percentage of water content of 15% or less under an environment maintained at a temperature of 30 to 50° C. and humidity of 60 to 80%; a cooling step of cooling, after the drying step, the noodle strands for 15 to 60 minutes under an environment maintained at a temperature of 15 to 25° C. and humidity of 40 to 70%; a packaging step of packaging, after the cooling step, the noodle strands; and a heating step of heating, after the packaging step, the noodle strands for 15 minutes to 120 minutes under an environment maintained at a temperature of 30 to 40° C.

Abstract: A system for providing a liquid-substance mixture attractive to an animal comprises separate first and second containers (1, 2) which are closed prior to assembly. The first container (1) is made of an autoclavable material and comprises a first reservoir (11) for holding a liquid attractive to an animal and at least one first weakened portion (115) and first cutting means (114). The second container (2) comprises a second reservoir (20) for holding a substance to be administered to the animal, and at least one second weakened portion (205) and second cutting means (202). Upon assembly of the first and second containers (1, 2) the at least one second weakened portion (205) is cut by the first cutting means (114) and the at least one first weakened portion (115) is cut by the second cutting means (202). Thus, the first and second reservoirs (11, 20) are set in communication with one another to allow mixing of the liquid with the substance to form the liquid-substance mixture.

Abstract: A stopper for a food or beverage container in which a functional additive is contained. A stopper body is screw-engaged with a container, and includes an opening support at the lower end which indicates the open state of the stopper and an inward flange on the upper end. A pressure vessel includes an outward flange coupled with the stopper body and an open bottom portion. The pressure vessel contains the additive and nitrogen gas, and is compressed by an external force to discharge the additive. A blocking film is coupled to the lower end of the pressure vessel, and is torn by the external force such that the additive is inputted into the container. A protective cap is coupled to the stopper body to protect the pressure vessel, and is separable from the stopper body.

Abstract: Methods for producing brewed beverages include brewing the beverage, degassing the beverage prior to storing the beverage in a sealed container, and freezing the beverage. A frozen brewed beverage is configured to be reheated prior to consumption and does not require reconstituting. A brewed beverage is in a sealed container, has a dissolved oxygen content less than about 2 ppm, is configured to be reheated prior to consumption, and does not require reconstituting.

Abstract: Packages (10) for storing, displaying and housing consumable products (18) without loss of product quality and methods of using same are provided. The packages (10) may be shallow enough to promote self-feeding while still allowing for upright display of the package (10). In a general embodiment, the packages (10) of the present disclosure include specific shapes, sizes and/or depths that provide complete coverage of consumable products (18) with sauces, preservatives, juices etc. (20) while still providing functional advantages to a consumer and/or user of such packages (10) who is learning to self-feed. In addition, the consumer product packages (10) having specific shapes, sizes and/or depths also provides for marketing and aesthetic advantages.

Abstract: A method for preparing and conditioning granular burdock through combined uniform drying by using radio frequency (RF) pretreatment and microwave pulse spouting is provided. The process of the present disclosure includes performing pretreatment on fresh burdock, protecting color, pre-drying by RF, drying through microwave pulse spouting, and packaging. The color and luster of a product are greatly improved after color protection, the RF pre-drying treatment may be performed for 20 minutes, and hot air drying treatments for removing moisture on the surface may be performed for 60 minutes. The method has a short drying time and high efficiency. The sectional microwave pulse spouting treatment needs 60 minutes totally, while the complete hot air drying treatment needs 400 minutes. Therefore the drying time of the method is greatly shortened, and the drying is uniform, and a sample after microwave pulse spouting drying has strong fragrance.