Abstract: A method for producing instant fried noodles with which puffing of the noodles are prevented compared with ordinary fried noodles is provided. The instant fried noodles made by the method thus can have dense texture and high transparency. In the method, a noodle belt is prepared from noodle dough obtained by kneading a main raw material powder with 20 to 60 ml, more preferably 30-50 ml, of a liquid-form edible fat or oil added per kg of the main raw material powder; the noodle belt is rolled out into a determined noodle thickness by performing rolling operation three times or less, more preferably twice or less; the rolled noodle belt is cut into noodle strings using a cutting blade; and the noodle strings are steamed and fry drying.

Abstract: This invention provides an easy-to-tear resin film. Such easy-to-tear resin film is an easy-to-tear, unstretched resin film composed of a blend of a polyethylene terephthalate-based resin with the second resin having a difference in SP value from the polyethylene terephthalate-based resin of 1.1 to 4.0 (cal/cm3)0.5. This invention also provides a laminate film 1B for a packaging material comprising the easy-to-tear, unstretched resin film 10 between the inner layer film 20 serving as a heat seal surface and the surface layer film 30 comprising an isophthalic acid-modified polyethylene terephthalate resin having a copolymerization ratio of isophthalic acid component of 0 mol % to 5 mol %.

Abstract: To provide a microwave pouch that favorably prevents both of hole formation of the pouch and spurting of contents, with a simple structure. A microwave pouch (10) includes a self-venting mechanism (20). The self-venting mechanism (20) has an annular venting seal (30), a steam release part (40) surrounded by the venting seal (30), and a movable piece (60) defined by a slit (50) formed in the steam release part (40). The venting seal (30) has a seal peel initiation part (31) where peeling is started by steam generated inside the pouch (10) during heating. The slit (50) includes slit both ends (51), and a slit intermediate part (52) formed to extend from the slit both ends (51) toward a region away from the seal peel initiation part (31) and connecting the slit both ends.

Abstract: Provided is a polyester-based resin composition capable of giving a molded article excellent in transparency and gas-barrier property even though the molded article requires stretching treatment, and also provided is a method for producing the composition. The method for producing a polyester-based resin composition includes a step of obtaining a master batch (M) containing a polyester resin (A) having a cyclic acetal structure or an alicyclic hydrocarbon structure, and a polyamide resin (B), and a step of melt-kneading the master batch (M) with a polyester resin (R) in which 70 mol % or more of the dicarboxylic acid unit is derived from an aromatic dicarboxylic acid and 70 mol % or more of the diol unit is derived from an aliphatic diol, thereby giving a polyester-based resin composition, in this order,. The glass transition temperature of the polyester resin (A) is 105° C. or lower, the content of the polyester resin (A) in the polyester-based resin composition is 0.5 to 15.

Abstract: [Problem to be Solved] There is provided a fried noodle lump which is prevented from being inverted in a cup by external shock in a state where the fried noodle lump is stored in a cup-shaped container. [Solution] The shape retention of a bottom end portion of the fried noodle lump is secured by storing a group of noodle strings after gelatinization in a retainer and frying the lower end portion of the group of noodle strings. Accordingly, the fried noodle lump can be prevented from being inverted in a cup by external shock in a state where the fried noodle lump is stored in a cup-shaped container. Further, it is preferred to include a step of immersing the whole of the group of noodles strings in a fry oil, after the step of securing the shape retention of the bottom end portion of the fried noodle lump.

Abstract: A multilayer film: an adhesive layer A: an extrudable hot-melt self-adhesive composition; a complexable thin layer B; and a heat-sealable and cleavable layer C of a linear copolyester C1 obtained by polycondensation of a composition of monomers: at least one diol (i), at least one compound (ii) chosen from terephthalic acid or a diester derivative and at least one compound (iii) chosen from an aromatic or aliphatic dicarboxylic acid or a diester or anhydride derivative; the amounts of the monomers (i), (ii) and (iii) used in the polycondensation such that the softening temperature of C1 is below 190° C. A process for producing the multilayer film by co-extrusion blow-molding. A resealable packaging comprising a PET-based receptacle and a seal of said multilayer film, the heat-sealable and cleavable layer (C) of which is heat-sealed on the receptacle.

Abstract: In one embodiment, a minimally-processed microwaveable lobster product including a lobster tail, a fat-containing composition, and a microwaveable package. The lobster tail has a shell containing lobster meat. The shell has a longitudinal axis with at least one cut formed generally parallel to the longitudinal axis. The fat-containing composition is disposed in a region above the lobster tail. The microwaveable package has first and second resilient layers. The first resilient layer is disposed under the lobster tail and contacts the lobster tail. The second resilient layer is disposed above the lobster tail and contacts the lobster tail and the fat-containing composition.

Abstract: Exemplary embodiments provide a system and method for measuring the temperature of an object, but without requiring a direct measurement of the object to determine the point at which the object has reached a desired temperature. The exemplary embodiments provide a process where the object can be heated to a desired temperature without the requirements of temperature probes into the object. The exemplary embodiments allow the process operator to be informed when the heating process has completed, without regard to the size, shape, weight, density, or amount of materials to be prepared. The energy required to maintain the temperature of a fluid bath is compared to the energy required to maintain the temperature once an object has been placed within the fluid.

Abstract: Systems, devices, and/or methods for use in passive wireless transmission of one or more parameters such as, e.g., pH, temperature, etc. are described. The systems, devices, and/or methods may use a passive sensor located proximate a material and an interrogator that may be used to interrogate the passive sensor and to receive a signal from the passive sensor representative of the one or more parameters.

Abstract: The present invention discloses a self-venting package (6) for packing a food preparation and warming it up comprising at least one flexible film forming a first wall comprising a sealant layer (9) and a support layer (10), said flexible film being sealed by a peripheral seal (4) onto a second wall or on itself, thereby forming a main enclosure confining the food preparation; a rupturable seal (3) isolating a venting hole (1) from said main enclosure, said rupturable seal being arranged for opening, in use, a path to the venting hole upon internal pressure increase in said main enclosure, characterized in that a specific region (5) of the rupturable seal is weakened by means of a welded area with a reduced sealant layer thickness, said welded area guiding, in use, the rupture of said rupturable seal to the venting hole.

Abstract: An easy open apparatus for multi-wall bags and a method for making such bags are disclosed. The bag has a closed end and an open end and the rear panel is stepped relative to the upper edge of the front panel. A tear-tape strip is adhered to an inner surface of a flap formed in the outer layer of the front panel and extends partly across the panel with ends of the tear-tape exposed. To open the bag, the user grasps one exposed end of the tear-tape and pulls it outwardly away from the bag, thereby tearing the outer paper layer across the flap to form a “pocket” or “handle” that the user may grasp to tear the bag open.

Abstract: The invention provides a novel flexible, substantially gas impermeable laminate material comprising starch/polymer blends, which can be used to make dispensing tubes, e.g., for toothpaste, which material is light, resilient, and inexpensive, which can be made almost entirely from renewable materials, and which can be recycled.

Abstract: Provided is a packaging pouch for a microwave oven, provided with a steam releasing seal portion having a weakened portion, in which no clogging occurs in the steam releasing seal portion at the time of heat-cooking in a microwave oven, and any clogging occurred can be automatically eliminated. In the present invention, hermetic sealing is effected through heat sealing of a plastic film, and at least one steam releasing seal portion having a weakened portion is provided, with a width of the weakened portion gradually increasing from a forward end portion thereof to be opened toward a rear end portion thereof.

Abstract: A food packaging apparatus includes a bowl, a lid, and a seasoning package, where the lid is selectively positioned with the bowl in between a closed configuration and an opened configuration. The closed configuration enables the food packaging apparatus to store frozen food and cook the stored frozen food through a steamer. The opened configuration allows the users to access the cooked food within the food package apparatus. The food packaging apparatus is made from biodegradable and compostable material in order to eliminate the plastic or paper wastage, minimize environmental impact of the production and disposal of the packaging apparatus, and the leaching of harmful chemicals during the steaming process.

Abstract: A package for a food product can include an insert enclosed within a single film formable using, e.g., flow-wrapping, to enclose the food product and the insert. At least one portion of insert may be made up of an absorbent material laminated to a backing, the absorbent material adapted to absorb moisture within the package. The insert may include a base upon which the food product can be placed and two or more sides extending up from the base to contain the food product from moving in one or more directions. Fins or overlapping portions of the film may be configured on at least two edges of the single film allowing a seal to be created thereby further allowing the single film to substantially enclose the food product and the insert. Crimped seals may further be employed to completely seal the food product and the insert within the single film. One or more of the seals may be self-venting to release accumulated steam/moisture during a cooking or preparation process.

Abstract: A decorative serving container system that includes a serving dish, a ring element, and a cover element. At least two ring element handle portions extend outwardly from a ring element lip, wherein each ring element handle portion has a shape that substantially corresponds to the shape of a serving dish handle, wherein each ring element handle portion includes a handle skirt portion that extends downwardly from the handle portion and is formed to be positionable around at least a portion of a serving dish handle and provide frictional engagement of the handle skirt portion with at least a portion of the serving dish handle. The cover element has one or more handles formed to be at least partially received within a recess of the ring element.

Abstract: Disclosed are packaged frozen precooked dough or batter-based food products and methods of heating the food products. The packaged precooked frozen dough or batter-based food products comprises one or more frozen precooked dough or batter-based food products that are encased in a pouch for heating. The pouch is sealed with the exception of the presence of two or more vent holes that function to release air or steam that may otherwise cause the food product to become soggy when they are heated in an oven.

Abstract: In summary there is provided in one embodiment a combination of a pan with a label for holding a roasting bag. The pan is defined by having a bottom base having a base periphery edge and a sidewall extending upwardly from the base periphery edge and terminating at a side edge to create a well therebetween. The label includes front and rear sides. The rear side being secured to the bottom base and includes a pocket formed thereon. The pocket has an access opening into an internal space of the pocket. The roasting bag is positioned within and removable from the pocket of the label.

Abstract: A packaged food product, comprising a wrapping (1) entirely made of coating-free transpiring paper material and a product (100) to be cooked or heated received therein, wherein the wrapping (1) itself is apt to be exposed to a heat source jointly to the product.

Abstract: An ovenable paper container containing an inner liner, an outer liner, and an intermediate or corrugated paper layer positioned between the inner liner and the outer liner. The ovenable paper container can be used to heat and/or cook food and then be used as a serving container without the danger of causing burns.

Abstract: A packaging container which includes a synthetic resin container body having a flange part and the cover member heat-sealed to the flange part of the container body. The cover member includes (1) an upper member in which inner surfaces of resin films are positioned opposite to each other to form an abutted part, an unsealed part communicating with the inside of the container body is formed by heat-sealing a peripheral edge part of the abutted part excluding one side of the abutted part forming a base part, and the steam releasing seal part is formed at the abutted part and (2) a lower member which covers a lower surface of the upper member and in which a steam guide part communicating with the inside of the container body is formed at or near the base part of the abutted part.

Abstract: The present invention provides an innovative packaging for microwave preparation of expandable food, such as cookies, an innovative food product prepared from the packaging and the method of preparation thereof. The innovative packaging includes first and second susceptor sheet portions each having an accordion-like shape; one or more members for spacing the susceptor sheet portions at a predetermined distance; and an expandable uncooked food placed between the two susceptor sheets, wherein the food is in intimate contact with sheet portions and becomes efficiently browned and crisped during microwave cooking. The food is preferably a cookie dough.

Abstract: A microwave heating construct includes a platform having a plurality of peripheral edges, a plurality of elevating panels for maintaining the platform in a raised position, and a layer of microwave energy interactive material overlying at least a portion of the platform. The platform includes a movable portion defined at least partially by a line of disruption extending substantially between a pair of adjacent edges of the platform. The movable portion of the platform is adapted to pivot along the line of disruption.

Abstract: Coextruded, biaxially oriented multilayer films comprising a base layer comprising a polyester having an intrinsic viscosity greater than 0.75 dl/g and a heat-sealable layer directly adhered to said base layer, said heat-sealable layer comprising an amorphous polyester having a melting temperature not higher than the melting temperature of the polyester of the base layer and a thermoplastic resin characterized in that the heat-sealable layer comprises a further polyester resin are described. Also packages comprising a container, a food product and the above coextruded, biaxially oriented multilayer film are described. The packages are particularly suitable for “ready-meals” to be used in conventional oven at high temperatures.

Abstract: The invention concerns a new food product (1) in the form of a meal comprising food (4) and a sauce (5), intended to be mixed for consumption of the meal, in closed packaging (1) comprising a container (2) in which the food (4) is placed and a lid (3) in which the sauce (5) is placed, the sauce being separated from the food by a seal (7) which closes off the part of the lid (3) facing the food (4) characterized in that the container (2) comprises a mechanism (11) to tear the seal (7) when the lid (3) is turned concurrently to the container (2) between a pre-tearing position of the seal (7) and a tearing position of the seal (7).

Abstract: An apparatus and method is shown for preparing liquid egg products, for example pure egg whites, whole eggs and egg products either alone or mixed with spices, vegetables or other ingredients, in a microwave oven. The container for preparing the liquid egg products is relatively inexpensive and disposable. In another embodiment of the present invention, a method is provided for preparing liquid egg products in a disposable, microwavable container in which the liquid egg product expands while cooking and partially removes the lid of the container to create a delicious meal of properly cooked, fresh egg product, that are ready for consumption.

Abstract: The present invention relates to a package (98) comprising a suspension device (102) for holding a food while cooking and a seasoning for improving the organoleptic properties of the food.

Abstract: There is a provided a pizza kit and a method for making a pizza from a kit. A package of powdered dough mix from the kit is opened. The powdered dough mix is poured into a bowl. The dough mix is mixed with an amount of liquid in the bowl. A dough ball is formed. The dough ball is pressed on a non-stick paper from the kit into the shape of a pizza crust. An amount of pizza sauce from the kit is added to the top of the pizza crust and the pizza is cooked.

Abstract: Microwaveable popcorn arrangements are provided, the arrangement being a bag having a popcorn charge of popcorn kernels and oil/fat component therein. The arrangements include folded bags having preferred, internal, seal and/or adhesive field configurations. The preferred configurations inhibit the undesired flow of oil/fat from the popcorn charge. Microwave popcorn products and methods of preparation and use, are provided.

Abstract: A microwave heating construct comprises a first panel and a second panel, each comprising a microwave energy interactive material. The panels are partially joined to one another in an opposed, facing relationship such that an unjoined area is defined between the first panel and the second panel. The unjoined area is in communication with an open peripheral edge of the construct. The first panel includes an aperture in communication with the unjoined area between the first panel and the second panel.

Abstract: Anti-boil-over compositions and methods are provided that significantly reduce boil-over during microwave oven cooking of pasta relative similar pasta and water mixtures such that oversized containers are not required. Thus, when prepared using limited volume container, the container of cooked pasta appears full.

Abstract: The present invention provides a method for dough processing, a method for providing a container for a dough product, a container, and a product formed by a container.

Abstract: Shelf stable microwave dessert packaged food products for individual servings comprise a novel, shielded packaging or container including a microwave shielded cup; a shelf-stable ready-to-heat uncooked product disposed within the cup, a modified low oxygen atmosphere in the headspace above the batter, and a peelably removable, low gas permeability sealing membrane. The articles provide high preparation abuse tolerance notwithstanding the low, controlled portion quantities (100 calorie) of batter.

Abstract: A packaged food product includes a food product; a packaging having an interior containing the food product, the packaging including a first film defining a recess to receive the food product, the first film having an anti-fog treatment applied to at least a portion of the recess, the first film configured to define a space between the food product and the first film and receive heated water vapor released from the food product during heating of the food product; and a second film releasably sealed to the first film, the second film comprising an absorbent layer configured to absorb moisture released from the food product; and at least one vent portion configured to relieve steam pressure from the interior during heating of the food product.

Abstract: The invention is directed to a food manufacturing apparatus comprising a feed system for inputting a plurality of materials, an extruder and a cutting assembly. The extruder comprises a pump system and a rotating extrusion die removably connected to the pump system, wherein the rotating extrusion die comprises at least one product channel for receiving and extruding the plurality of materials. The cutting assembly comprises at least one groove and a wire attached through the groove. The feed system is attached to the extruder and the cutting assembly is located at a position to cut the extruded plurality of materials with the wire from the rotating extrusion die.

Abstract: A cooking apparatus facilitates cooking with a heated/boiling liquid of a food item by utilizing a cooking bag, a cooking tray, and/or a cooking film. A food product that utilizes the cooking apparatus and food items produces cooked food that may be plateable.

Abstract: A method to improve shelf life of a baked edible product includes baking dough in a sealable container that is provide with a lining of flexible material, thereby converting the dough into a baked edible product. Thereafter, a top surface of the baked edible product is covered using the flexible material and placed against a surface at baking temperature. The container may be inverted. Thereafter, the container and baked edible product is cooled in a dry and sterile atmosphere.

Abstract: Food packaging of the present invention is particularly adapted for microwave, conventional oven, stove top and boiler cooking techniques and includes an integral pocket or trap compartment for receiving fluids created by the cooking process, such as grease. Embodiments include a compartment for cooking food products therein with the addition of water or other fluids, wherein the water or other fluids are drained from the food products and removed from the food packaging after cooking the food products.

Abstract: Oil resistant package material and packages prepared therefrom have cyclodextrin incorporated in or adjacent to a film layer of the package to reduce the permeation of oil through the package material, and particularly out of the package. The film layer comprises a polymer that coordinates or bonds with a cyclodextrin compound in an amount sufficient to reduce the permeation of oil through the film layer as compared to a like film layer that does not contain cyclodextrin.

Abstract: A free-standing, microwavable food container capable of being used for both high pressure processing (HPP) and microwave reconstitution of food products. The container is designed so as to be capable of being hand-held, even after microwave heating of the food products contained therein. The design of the container, coupled with the incorporation of the pressure release valve, enables the container to be used to both HPP preserve the food product and reconstitute the food product in the same container while retaining the original organoleptic properties of the preserved food, including taste, texture and appearance. A method of combining the high pressure processing of food products and microwave reconstitution in the stand-up container containing the pressure release valve is also described. Typical food products preserved include vegetables, proteins and/or carbohydrates, optionally coated or mixed with powdered, pellet or cube sauce or gravy.

Abstract: A method of preparing a food dish simultaneously cooking a food item with rice, wherein the food item is seasoned or flavoured by placing food and seasoning or flavouring ingredients inside a cook-in bag, sealing the cook-in bag, placing the sealed cook-in bag in a cooking appliance, and wherein the rice is placed in the cooking appliance either before or after the cook-in bag is placed in the cooking appliance, and the food item and the rice are cooked together. A cooking kit for use in the method comprising a cook-in bag provided together with a sachet containing seasoning or flavouring ingredients.

Abstract: In summary there is provided in one embodiment a combination of a pan with a label for holding a roasting bag. The pan is defined by having a bottom base having a base periphery edge and a sidewall extending upwardly from the base periphery edge and terminating at a side edge to create a well therebetween. The label includes front and rear sides. The rear side being secured to the bottom base and includes a pocket formed thereon. The pocket has an access opening into an internal space of the pocket. The roasting bag is positioned within and removable from the pocket of the label.

Abstract: A field ration packaging assembly includes a ration housing and a food tray. The ration housing includes a lid panel having at least one air exhaust vent and a wall panel having at least one intake vent. The food tray may be positioned above a heat source. The at least one air exhaust vent and at least one air intake vent may be in fluid communication such that upon activation of the heat source, air enters the ration housing through the at least one air intake vent, passes over the heat source and exits the ration housing at the at least one exhaust vent by natural convection.

Abstract: Packaging for heatable food portions comprises an ovenable tray including a plurality of serving containers connected by a detachable support matrix. In one embodiment, the support matrix is attached to the serving containers by hot melt glue which melts during baking or heating to automatically release the support matrix from the serving containers. Pre-filled trays are shipped with display covers fitted to the serving containers, such that the covers may be placed on the individual serving containers after the food portions are baked and the serving containers are separated from the support matrix to provide individually packaged, freshly baked food portions for display.

Abstract: A heating apparatus includes an elongated flexible envelope (4) comprising two sheets (6), (8) that are attached to each other along permanent side seams (10), (12) and along a permanent bottom seam (14) and a moisture-activated chemical heater (16) disposed inside envelope (4), wherein envelope (4) is folded over on itself and secured by temporary side seams (18), (20) and a permanent top seam (22) to form a continuous moisture barrier surrounding the moisture activated chemical heater (16) and wherein heater (2) may be opened for use by removing top seam (22) and unfolding envelope (4) by unpeeling temporary seals (18), (20) to provide unfolded envelope (4), wherein sheets (6) and (8) remain sealed along permanent seams (10), (12) and (14), but wherein envelope (4) now has an open top end (30).

Abstract: A cooking system that utilizes vibration to improve the convenience of preparing food and the quality of the finished product. The system uses a vibrating device coupled to a cooking vessel with a pad and/or isolation blocks disposed between the vibrator and the vessel. The cooking system can be adapted to prepare specific foods in specific quantities, such as popcorn in pre-packaged containers.

Abstract: The present invention concerns an assembly comprising a food product (15) to be heated or cooked in a microwave device, a packaging (13) surrounding said food product, wherein said packaging has at least one surface to come into contact with said food product and is made at least partly of a susceptor, and a heat shrinking film (16).

Abstract: An artificial shell for cooking includes, a top portion, having a fill opening therethrough, a bottom portion, and a fill opening cover. The top portion is removably attachable to the bottom portion and the top portion and bottom portion together define an inner storage chamber. Furthermore, the fill opening cover completely covers the fill opening.

Abstract: A method for preparing a custom flavored snack food includes the provision of a quantity of a snack food that is at least partially cooked and at least one seasoning powder. The snack food is placed in a coating container with the at least one seasoning powder. The snack food is then coated with the at least one seasoning powder. The snack food coated with the at least one seasoning powder is subsequently heated to a predetermined temperature for a predetermined time to form the custom flavored snack food. The method may be practiced with a kit having the snack food, the at least one seasoning powder, the coating container, and the heating container. The heating container may have a removable panel that, when removed, provides access to a heating cavity for receiving and heating the coated snack food to form the custom flavored snack food.

Abstract: An ovenable cooking apparatus for facilitating the cooking of food components while maintaining the separateness thereof may include a first container for holding a first food component, and a second container for holding a second food component. The separation of the first food component from the second food component maintains the surface area for the first and second food components to facilitate heating of the first and second food components. The first food component may have a liquid based content for producing steam when heated, and one or both of the first container and the second container may define a passage for providing airflow and steam flow for contacting the second container and/or the second foodstuff and heating or steaming the second food component. Additionally, the second container may be steam impermeable for cooking bread and the like.