Including Step Of Packaging Patents (Class 426/324)
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Publication number: 20100203202Abstract: The present invention relates to stabiliser systems which may be used in the manufacture of frozen dessert which comprise native rice starch, egg yolk as a natural emulsifier and fibres from vegetables, fruits or mixtures thereof. It also relates to a method for manufacturing a frozen confectionery using a stabiliser system that contains only natural ingredients. The invention, in another aspect, also concerns the frozen confectionery products thus produced.Type: ApplicationFiled: July 3, 2008Publication date: August 12, 2010Applicant: NESTEC S.A.Inventors: Maylis Quessette, Karl Wilhelm Silberzahn
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Publication number: 20100173046Abstract: Improved shelf stable microwave dessert packaged food products for individual servings comprise a cup; a shelf-stable ready-to-heat uncooked microwave bakeable foam product disposed within the cup, and a peelably removable, low gas permeability sealing membrane. The improvements reside in important part in selecting shelf stable food products embodiments having a pH of ?6 and additionally comprising dried or gelled blue or purple inclusions such as natural or artificial blueberries dispersed within the foam. These inclusions can be colored with natural anthocyanin or artificial Lake pigments. Surprisingly, when the foam has a pH of about 6 or lower, the dried or gelled blue or purple inclusions exhibit color stability for extended times even though the foams are stored at room temperatures. The articles provide high quality finished expanded blue or purple inclusion containing baked dessert goods by microwave cooking and expansion of the foam.Type: ApplicationFiled: December 18, 2009Publication date: July 8, 2010Inventor: Kopas-Lane Lisa
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Publication number: 20100151089Abstract: An improved method of freezing vegetables is disclosed in the present invention that eliminates the step of blanching vegetables prior to freezing. The method includes depleting headspace oxygen and oxygen within the plant tissue. The oxygen in the package is depleted by allowing the vegetables to respire for a period of time prior to freezing the vegetables. Frozen vegetable packages depleted of headspace oxygen and internal oxygen are also included in the present invention.Type: ApplicationFiled: December 17, 2008Publication date: June 17, 2010Inventor: Dennis Arthur Lonergan
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Publication number: 20100136166Abstract: The invention is a method of preparing a gel. The method comprises forming an oil-in-water emulsion by mixing oil or fat with an aqueous medium. The mixture comprises 2% to 12% (w/w) of a heat-settable protein and 5% to 40% (w/w) oil or fat or a mixture of oil and fat. The mixture is homogenised at a pressure in the range 100 to 2000 bar. The homogenised emulsion is heated to 50° C. to 200° C. for a period sufficient to denature the proteins without allowing a gel to form. A gel is formed by adding a salt or by acidifying. The proteins used include whey protein and soy protein.Type: ApplicationFiled: April 24, 2008Publication date: June 3, 2010Applicant: FONTERRA CO-OPERATIVE GROUP LIMITEDInventors: Aiqian Ye, Stephen Murray Taylor
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Publication number: 20100074999Abstract: The present invention discloses a fat and oil composition in a container obtained by filling a fat and oil composition comprising soybean oil and palm olein in a container, wherein a ratio of the palm olein per 100 parts by mass of the soybean oil is 33-100 parts by mass, the palm olein has an iodine value of 65 or more and a clouding point of 5° C. or less, the constituent fatty acids of the palm olein comprise 0-4 mass % of myristic acid, 25-38 mass % of palmitic acid, 0.5-6 mass % of stearic acid, 40-60 mass % of oleic acid and 8-18 mass % of linoleic acid, and at least a part of the container is formed of a light transmissive material. This fat and oil composition in a container generates less flavor reversion derived from soybean oil that is induced when the composition is maintained in the presence of light such as irradiation in usual display sales, and said composition comprises soybean oil at a high rate.Type: ApplicationFiled: February 26, 2008Publication date: March 25, 2010Applicant: THE NISSIN OILLIO GROUP, LTD.Inventors: Takeshi Kamegai, Hatsumi Shimada, Junichi Ikuina
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Publication number: 20100055248Abstract: Shelf-stable products, particularly beverages, containing polyphenols and optionally sterol and/or stanol esters are disclosed. Loss of polyphenols during the heat processing of the products is prevented by reducing the pH of the product by at least 0.2 after mixing and prior to heat processing. The pH of the final beverage should be about pH 4.6 to about pH 6.8. The preferred products are low fat cocoa beverages containing at least 0.2-5 micrograms of cocoa polyphenols per gram of the beverage.Type: ApplicationFiled: June 28, 2006Publication date: March 4, 2010Applicant: Mars, Inc.Inventors: Keith A. Woelfel, Rebecca J. Robbins
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Publication number: 20100055267Abstract: The present invention relates generally to storage-stable, citrus-flavored compositions and to methods for their preparation.Type: ApplicationFiled: August 29, 2008Publication date: March 4, 2010Inventors: Lewis Michael Popplewell, Lulu Henson, Adam J. Toth
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Publication number: 20100028509Abstract: A process for producing a packaged pasta product storable at room temperature. The pasta noodles are boiled for a predetermined period of time. Optionally, a pH adjusting agent and an anti-bonding agent may be added to the boiled pasta. The pasta is hot pressed into the container with high temperature and high pressure steam. The hot pressing step may include confining the pasta within a chamber, injecting steam and opening the chamber. This hot pressing step may be repeated several times. The boiled or steamed pasta is packaged into an individual serve container, preferably within a clean booth environment. The container may be flushed with an inert gas and sealed with an oxygen impermeable film.Type: ApplicationFiled: May 31, 2006Publication date: February 4, 2010Inventors: Genzaburo Kageyama, Toshio Masuda
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Publication number: 20100015297Abstract: A shelf stable fried product and a process for creating a shelf stable fried product is disclosed. Aspects include a process for managing fat migration, moisture migration, and cell degrading of a food product during frying. Aspects further include a resulting shelf stable food product that includes a crispy and/or crunchy texture and a desirable fat distribution.Type: ApplicationFiled: May 28, 2009Publication date: January 21, 2010Inventors: Janet Olson Wheeler, Deborah Dihel, Kevin Mellor, Jeffrey Schneider, Kristin Mills, Roger Samoray, Moses Sanchez
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Publication number: 20100015298Abstract: A shelf stable fried product and a process for creating a shelf stable fried product is disclosed. Aspects include a process for managing fat migration, moisture migration, and cell degrading of a food product during frying. Aspects further include a resulting shelf stable food product that includes a crispy and/or crunchy texture and a desirable fat distribution.Type: ApplicationFiled: May 28, 2009Publication date: January 21, 2010Inventors: Janet Olson Wheeler, Deborah Dihel, Kevin Mellor, Jeffrey Schneider, Kristin Mills, Roger Samoray, Moses Sanchez
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Publication number: 20090311390Abstract: A process for making pet food treats including a meat base, the treats themselves and a processing system for making the treats. The meat base is ground to obtain a ground meat base. The ground meat base is mixed with one or more ingredients to obtain a meat mixture. Slugs of the meat mixture are formed. The slugs of meat mixture are cooked to obtain cooked slugs of meat mixture. The cooked slugs of meat mixture are chilled. The cooked slugs of meat mixture are packaged while reducing the amount of oxygen in the package.Type: ApplicationFiled: June 11, 2009Publication date: December 17, 2009Inventors: John Phelps, Mary Kathryn Winstanley, Robert P. Teitelbaum, Scott Morris, Thomas Ray
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Patent number: 7585530Abstract: The present invention provides a food preservation system that includes a multi-phase bacterial inhibition food pad. The food pad includes absorbent media and/or material to absorb fluids emanating from the packaged food. The absorbent media/material includes one or more bacterial inhibitors that may possess bacteriostatic and/or bactericidal properties. In addition, the food pad may also include an atmosphere modification system capable of modifying an atmosphere in a food package. Optionally, one or more reaction promoters and/or one or more mechanisms to protect the food preservation system may also be included in the food pad. Overall, the food preservation system inhibits bacterial growth, thereby enhancing food preservation and/or food safety.Type: GrantFiled: October 25, 2006Date of Patent: September 8, 2009Assignee: Paper-Pak IndustriesInventors: Marc D Etchells, Sayandro Versteylen
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Publication number: 20090191319Abstract: This invention is related to a method of manufacturing a tea drink, which comprises the steps of subjecting tea leaves to extraction to obtain an tea extract and adjusting the pH of the tea extract to the range of 5.0-6.0, mixing nitrogen into the tea extract while applying a negative pressure of 0.01 MPa or more, stabilizing the tea extract in succession to the step of applying a negative pressure by maintaining the tea extract under a pressure of not higher than atmospheric pressure for a period of 30 seconds to 20 minutes, and adjusting the pH of the tea extract to the range of 5.5-6.5 during or subsequent to the step of stabilizing the tea extract.Type: ApplicationFiled: March 27, 2009Publication date: July 30, 2009Inventors: Masami Sasame, Kenji Shimaoka, Yoko Haraguchi, Izumi Kobayahsi, Kazuyoshi Nishimura, Hideo Nomura, Ken-ichi Abe, Tetsuya Onuki
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Publication number: 20090136628Abstract: The apparatus and method shaves produce such as carrots to a uniform style capable fo being packaged. The apparatus has shavers arrayed about the rotational axis of, yet carried by, a carousel, each having at least one blade rotatable about its associated rotational axis substantially parallel to but spaced outwardly of the rotational axis of the carousel. A magazine or hopper or robotic fed product stuffer is adapted to drive a produce item for shaving into an indexed shaver for shaving of that produce item as the shaver but not the carousel is drivingly rotated. A product ejection arrangement is to act on the shaven and crowned product whilst the shaver still supports the product to remove the product in a direction opposite its stuffing direction.Type: ApplicationFiled: March 9, 2004Publication date: May 28, 2009Inventors: Michael Patrick Hall, Kenneth Barry Davison, Marcel Steens, Stephen Alexander Ham, Richard Jones Stovell
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Publication number: 20090130266Abstract: A method for preserving a liquid that contains a flavor component derived from a food material, comprising adding a pH-adjuster to the liquid.Type: ApplicationFiled: December 12, 2005Publication date: May 21, 2009Inventors: Tetsuya Arita, Yoshiaki Yokoo
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Publication number: 20090110774Abstract: The invention provides, in one aspect, a method of producing a ready-to-drink cocoa beverage containing high levels of beneficial cocoa polyphenols in a milk or soymilk base. The method incorporates an ultra high temperature treatment followed by a homogenization step. Cocoa powder levels can be selected from about 3.5% to about 10% by weight, while the mouthfeel, solution stability over time, and taste remain acceptable.Type: ApplicationFiled: October 26, 2007Publication date: April 30, 2009Applicant: THE HERSHEY COMPANYInventor: Joseph Milici
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Publication number: 20090087529Abstract: A method for preparing roasted vegetables includes drying a vegetable to reduce the moisture level from 10% to 65% from the starting moisture level of the vegetable. The method for preparing roasted vegetables further includes roasting the vegetable for between about 0.25 seconds to about 15 seconds.Type: ApplicationFiled: September 22, 2008Publication date: April 2, 2009Applicant: ConAgra Foods Food Ingredients Compnay, Inc.Inventors: Abizer M. Khairullah, Wade H. Swanson, Ingrid A. Montgomery
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Publication number: 20090074926Abstract: The present invention is directed to a method for preserving acidic beverages having a pH of or below 4.8 against fungi, yeasts and bacteria. Said preservation method comprises the application of a composition based on polylysine and/or a salt hereof in combination with a second preservative agent selected from glyceride and/or fatty acid ester of hydroxycarboxylic acid in its acidic, salt or ester form.Type: ApplicationFiled: September 17, 2008Publication date: March 19, 2009Applicant: PURAC BIOCHEM B.V.Inventors: Roel Otto, Aldana M. Ramirez, Diderik R. Kremer, Elize W. Bontenbal
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Publication number: 20090061057Abstract: The present invention is directed to a multilayer film having an active oxygen barrier layer that comprises an oxygen scavenging composition that is a blend of a thermoplastic resin (A) having carbon-carbon double bonds substantially in its main chain, a transition metal salt (B), and an oxygen barrier polymer (C) having oxygen barrier properties that can be further enhanced by exposing the composition to a source of ionizing radiation e.g., electron beam radiation. Irradiation improves the oxygen scavenging abilities of the oxygen scavenging composition so that oxygen can be intercepted and scavenged as it passes through the film. The resulting irradiated multilayer film has improved active barrier properties in comparison to the same film prior to irradiation. As result, the multilayer film of the present invention can be used in packaging applications to help maintain a low oxygen atmosphere in the interior of a package.Type: ApplicationFiled: August 28, 2007Publication date: March 5, 2009Inventors: Scott Beckwith, Frank Bryan Edwards, Janet Rivett, Cynthia Ebner, Thomas Kennedy, Rachel McDowell, Drew V. Speer
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Publication number: 20080311258Abstract: [PROBLEMS] To provide a package for a lump of meat having voids within the inside thereof, which has an external form being substantially the same as that of a conventional package, is free from the deterioration in qualities such as appearance, color and smell, and can be stored for a long time. [MEANS FOR SOLVING PROBLEMS] A package produced by sealing a lump of meat having voids within the inside thereof with a mixed gas having a volume of 3 to 15% relative to the lump and having a carbon dioxide content of 8 to 90% and packaging. Lumps of meat having voids within the inside thereof include a fowl having been freed of the plumage and internal organs. A mixed gas having a carbon dioxide concentration of 8 to 90% and an oxygen concentration of 0.05 to 70% is preferably used as the previously-mentioned mixed gas. A packaging material having a shrinkage percentage of 15% or more or exhibiting a permeation degree for an oxygen gas at 23° C.Type: ApplicationFiled: October 5, 2005Publication date: December 18, 2008Inventors: Mikio Tanaka, Matsuo Yasuda, Tsuyoshi Ayaki
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Publication number: 20080299272Abstract: A method to protect a high-moisture commodity during storage for later production of a product includes inserting the high-moisture commodity into a hermetic storage container having sufficiently low permeability, and storing the commodity in bag or in bulk for up to 9 months or more prior to producing the product. The method eliminates the need for drying prior to storage.Type: ApplicationFiled: May 31, 2007Publication date: December 4, 2008Applicant: GrainPro, Inc.Inventors: Shlomo Navarro, Philippe Villers, Tom de Bruin
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Patent number: 7387646Abstract: The present invention relates to a method of protecting organic material, especially from the pharmaceutical, food and nutrition sectors, from light, which method comprises applying to or incorporating in a carrier material a combination of the dye of formula (1) the dye of formula (2) and a UV absorber and, optionally, further dyes, and positioning the so-treated carrier material between the light source and the organic material to be protectedType: GrantFiled: December 13, 2004Date of Patent: June 17, 2008Assignee: Ciba Specialty Chemicals CorporationInventor: Joachim Jandke
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Publication number: 20080050485Abstract: A shelf-stable acidified food product having an edible food and two or more acidulants with sufficient acid to achieve a pH below 4.6. The two or more acidulants are admixed with the edible food in an amount effective to adjust the pH of the food product to the range of 3.8 to 4.5. In some embodiments, the two or more acidulants comprises gluconic acid and sodium acid sulfate.Type: ApplicationFiled: July 19, 2007Publication date: February 28, 2008Inventor: Richard S. Meyer
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Publication number: 20080050486Abstract: Disclosed is a method for quenching the aldyhyde products of lipid autoxidation. The method includes providing a source of amino acids that are capable of binding the aldyhyde products to thereby quench them. The method finds particular use in the food industry wherein the quenching of autoxidation products is useful in maintaining food appeal to consumers and food product shelf life, especially when incorporating long chain polyunsaturated fatty acids into the food product.Type: ApplicationFiled: August 23, 2007Publication date: February 28, 2008Inventors: Shengying Zhou, Barbara Garter, Allison Brown
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Patent number: 7220444Abstract: Packaged beverages contain the following ingredients: (A) from 0.07 to 0.45 wt. % of non-polymer catechins, (B) from 0.06 to 0.5 wt. % of ascorbic acid or a metal salt thereof, and (C) non-polymer catechingallates. A content weight ratio (C/A) of the non-polymer catechingallates (C) to the non-polymer catechins (A) is from 0.8 to 1.0, and the packaged beverages have a pH of from 4.5 to 7. Another type of packaged beverages contain the following ingredients: (A) from 0.05 to 0.45 wt. % of non-polymer catechins, and (D) from 0.07 to 0.49 wt. % of ?-cyclodextrin. The non-polymer catechins (A) contain (C) non-polymer catechingallates at a weight ratio (C/A) of from 0.7 to 1.0 relative to the non-polymer catechins (A).Type: GrantFiled: September 24, 2004Date of Patent: May 22, 2007Assignee: Kao CorporationInventors: Yoshikazu Ogura, Seiji Yamasaki, Koichi Naitoh
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Patent number: 7189666Abstract: A method and means for enhancing the inner environment of a package containing perishable merchandise include taking a closable package containing perishable merchandise and placing in the package a multi-layered sheet including a plurality of layers comprised of moisture absorbing materials to absorb any residual moisture emanating from the perishable merchandise. The multi-layered sheet includes a quantity of CO2 generating material incorporated therein. The CO2 generating material is exposable to humidity and any residual moisture within the package and any moisture absorbing material to allow the CO2 generating material to emit an atmosphere of CO2 within the package from exposure to moisture within the air in the package, and to absorb any residual moisture in the package.Type: GrantFiled: June 8, 2004Date of Patent: March 13, 2007Assignee: CO2 TechnologiesInventors: Michael J. Finnegan, Wesley L. Boldt
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Patent number: 7112323Abstract: The present invention is directed bacterial isolates that produce proteinacious antimicrobial agents effective against a variety of food borne pathogens. The invention includes the bacteria, bacteriocin preparations derived from the bacteria and methods by which the preparations may be used.Type: GrantFiled: May 7, 2003Date of Patent: September 26, 2006Assignee: Kraft Foods Holdings, Inc.Inventors: Osama O. Ibrahim, Ahmed E. Yousef, Hyun-Jung Chung
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Patent number: 7105197Abstract: Methods are provided for preparing intermediate moisture vegetables. In one embodiment, this invention relates to a method for preparing intermediate moisture vegetables, said method comprising (1) predrying the vegetables to a moisture content of less than about 5 percent, (2) applying a low viscosity infusion cocktail comprising water, a polyhydric alcohol, and salt to the predried vegetables, (3) equilibrating the predried vegetables and infusion cocktail for at least about 30 minutes to provide the intermediate moisture vegetables, and (4) and packaging the intermediate moisture vegetables; wherein the infusion cocktail contains essentially no sugars or saccharides. When cooked, these intermediate moisture vegetables provide appearance, texture, and taste similar to that provided by high quality cooked individually quick frozen vegetables.Type: GrantFiled: January 30, 2003Date of Patent: September 12, 2006Assignee: Kraft Foods Holdings, Inc.Inventors: Jimbay P. Loh, Yeong-Ching Albert Hong, Dalip Nayyar, Lisa Jane Apel
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Ultra-high temperature pasteurized milk concentrate, package, dispenser and method of producing same
Patent number: 6887505Abstract: An ultra-high temperature pasteurized liquid (UHT) milk concentrate provides a reconstituted milk beverage that tastes like fresh milk. A direct steam injection process is used to form the UHT milk concentrate having at least about 30% by weight, preferably 35% to 45% by weight, nonfat milk solids having a shelf stability of at least 30 days. The UHT milk concentrate is homogenized and aseptically packaged for subsequent mixing in conventional beverage dispensers with water at volume ratios of about 3:1 to 4:1 of water to concentrate to make a beverage that tastes like fresh milk.Type: GrantFiled: September 25, 2002Date of Patent: May 3, 2005Assignee: Moo Technologies, LLCInventors: Ronald A. Reaves, Ronnie L. Howard -
Patent number: 6872413Abstract: Pickled products immersed in a pickling solution are packaged in a cardboard box for shipment to customers. The box is lined with a plastic bag to protect the pickled products and pickling solution from contaminants, and to prevent the pickling solution from leaking. The cardboard boxes may be arranged in multiple layers on a pallet for shipment. The pickled products may be put in the box in a pickled state or in a raw state, whereupon they cure to the pickled state during shipment.Type: GrantFiled: February 23, 2001Date of Patent: March 29, 2005Assignee: Sunshine Fresh Inc.Inventor: William Rosenblum
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Patent number: 6855358Abstract: The present invention discloses a method of introducing a nutraceutical to a beverage comprising treating a beverage with a primary sterilizing agent, such as ozonation, filling a container with said beverage, adding an amount of a nutraceutical and sealing said container. The present invention allows for the production of a suitably sterile beverage without a substantial loss in the activity, or change in the structure, of a nutraceutical.Type: GrantFiled: November 1, 2002Date of Patent: February 15, 2005Assignee: Enhanced Beverages, LLCInventors: Steve Nickolas, Andrew Stewart
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Publication number: 20040219267Abstract: This invention relates to a process for preparing nutritious cooked rice in aseptic package by mixing ginseng, jujube, chestnut and black rice, which has excellent taste and smell and capability of long-term preservation at room temperature.Type: ApplicationFiled: October 24, 2003Publication date: November 4, 2004Inventors: Changyong Lee, Hyunjun Park, Sangyou Kim
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Patent number: 6749875Abstract: Minimally processed fruits and vegetables are preserved by use of a flavonoid. Cut and peeled fruits or vegetables are sprayed or dipped in a solution containing a flavonoid and an anti-oxidant such as ascorbic acid, erythorbic acid or alpha lipoic acid. Juices are also preserved by the addition of a flavonoid and ascorbic acid if it is not already present.Type: GrantFiled: September 4, 2001Date of Patent: June 15, 2004Assignee: Citrus Sensation, Pty. Ltd.Inventor: Rhonda Selleck
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Publication number: 20040047957Abstract: The color life of modified atmosphere packaged fresh red meat is extended by contacting the fresh red meat with an extract of aLabiatae herb prior to packaging the meat.Type: ApplicationFiled: October 6, 2003Publication date: March 11, 2004Inventors: Constance L. Sandusky, Gregory S. Reynhout, Thomas S. Jones
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Patent number: 6699701Abstract: Methods and devices for sanitation using bacteriophage are disclosed. According to one embodiment of the present invention, a method for sanitation using at least one bacteriophage includes the steps of (1) storing the at least one bacteriophage in a container; and (2) applying the at least one bacteriophage to a surface to be sanitized with a dispersing mechanism. According to another embodiment of the present invention, a sanitation device that dispenses at least one bacteriophage includes a container, at least one bacteriophage stored in the container, and a dispersing mechanism that disperses the at least one bacteriophage from the container.Type: GrantFiled: January 11, 2001Date of Patent: March 2, 2004Assignee: Intralytix, Inc.Inventors: Alexander Sulakvelidze, J. Glenn Morris, Jr., Zemphira Alavidze, Gary R. Pasternack, Torrey C. Brown
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Patent number: 6635290Abstract: A process for preserving foodstuff by acidifying it with a phosphoric acid water solution. The foodstuff is immersed in the phosphoric acid solution with appropriate time pressure and temperature conditions to result in a state of equilibrium in which a pH of 4.6 or less is achieved. Any unwanted tart aftertaste is masked with a sweetening agent added to the acid solution. The process is used to produce a chili mix including rehydrated beans, vegetables, and spices, all of which are packaged in a shelf stable pouch particularly suited for the restaurant trade.Type: GrantFiled: March 17, 1999Date of Patent: October 21, 2003Assignee: Furman Foods, Inc.Inventors: Richard B. Boyer, Jr., James L. Bakker
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Patent number: 6632805Abstract: A method of dyeing and treating a substrate using a water-stabilized organosilane. A method of antimicrobially treating a food article. A method of antimicrobially coating a fluid container. A method of antimicrobially coating a latex medical article.Type: GrantFiled: May 7, 1996Date of Patent: October 14, 2003Assignee: Emory UniversityInventors: Lanny S. Liebeskind, Gary D. Allred
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Patent number: 6623773Abstract: A packaging material for packaging a selected fluid-containing fresh food item for providing simultaneous curing or marinating of such food item and storage of the same at normal refrigeration temperatures. A packaging material comprises a substrate suitable for contact with food and a food treatment layer comprises a predetermined amount of edible adhesive applied to a food contacting surface of the substrate and a curing or marinating agent mixed in, retained and calibrated by the adhesive. The adhesive is capable of dissolving in fluid from the food at a temperature in the range of −3° C. to −4° C. The amount of curing or marinating agent retained by the predetermined amount of adhesive is that which is required to substantially cure or marinate the selected food item. The amount of the adhesive is determined by the amount of curing or marinating agent required to be retained by it.Type: GrantFiled: April 24, 1998Date of Patent: September 23, 2003Assignee: Transform Pack Inc.Inventors: Hans J. Meier, Germain Landry, Raymond Caissie
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Patent number: 6589581Abstract: A process for making a commercial packaged watermelon fruit juice drink in which juice extracted from the whole watermelon, except the seeds, is adjusted by adding water, Carrageenan, malic acid, sweetener and natural flavors and then rapidly heated and cooled before being bottled and drinks made from such processes.Type: GrantFiled: February 16, 2001Date of Patent: July 8, 2003Assignee: Watermelon Works LLCInventors: Stella Marks, Maris Lunt, Peter Mattson
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Patent number: 6551641Abstract: Processing apparatus and method for fish, poultry and meat products include multiple successive immersions in sanitizing solutions at different successive temperatures within controlled environments to promote low contamination during transfer of product between processing stations in preparation for encapsulation within a controlled environment confined within a barrier of composite sheet material that controls the transfer of selected gases therethrough.Type: GrantFiled: November 13, 2000Date of Patent: April 22, 2003Assignee: Global Food Technologies, Inc.Inventor: Mark Terry
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Patent number: 6541054Abstract: A release device for slowly releasing vapors of a sprout inhibitor into a small package of potatoes is disclosed. The release device includes a container for holding particulate porous media which has absorbed a liquid sprout inhibitor. The container is at least partially porous with respect to sprout inhibitor vapors such that the release device may be utilized to inhibit sprouting of potatoes in small packages during shipments. The release device may further be structured to be coated to control the release rate and may further include being printed upon a porous substrate.Type: GrantFiled: May 11, 2001Date of Patent: April 1, 2003Inventors: Darol Forsythe, John M. Forsythe
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Publication number: 20020176915Abstract: A packaged rice foodstuff is prepared by the steps of selecting rice having an average kernel size about a predetermined minimum, removing excess starch from the rice and cooking the rice. The rice is cooled. The pH of the cooled rice is adjusted to form an adjusted rice mixture. The rice mixture is then formed into a shape for inclusion into the packaged rice foodstuff. The step of adjusting the pH of the cooled rice comprises cutting in a seasoned vinegar mixture. The seasoned rice vinegar comprises a mixture of sugar, salt and rice vinegar, and more particularly a mixture of approximately 7 parts sugar, ½ part salt and 10 parts rice vinegar by volume. The invention can also be characterized as an improvement in packaged rice foodstuff prepared by the foregoing method.Type: ApplicationFiled: May 25, 2001Publication date: November 28, 2002Inventors: Laura Ellis, Mary DeMartinis
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Patent number: 6461633Abstract: The invention provides a reducing sugar-containing fat emulsion comprising an oil-in-water fat emulsion available upon emulsification of a fat with an emulsifier wherein a reducing sugar and at least one buffer substance selected from among organic acids with acid dissociation exponents in water within the range of 5.0-7.5 and their salts are concurrently contained in the water phase thereof, with the emulsion having been adjusted to pH 5.0-7.5; a reducing sugar-containing fat emulsion product which comprises a medicinal fluid containing a reducing sugar and a fat as sterilized with carbon dioxide gas dissolved therein and contained in a plastic infusion container, said plastic infusion container being accommodated together with a carbon dioxide gas absorber in a substantially oxygen-impermeable secondary container; and a method for their preparation and sterilization.Type: GrantFiled: January 24, 2000Date of Patent: October 8, 2002Assignee: Otsuka Pharmaceutical Factory, Inc.Inventors: Keiichi Kawakami, Katsushi Watanabe, Teru Nakai, Katsumi Uei, Aya Bandou, Tatsuya Ishii, Yuki Hirata, Takashi Fujimoto
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Patent number: 6461657Abstract: A process is provided for making a prepared mustard product having reduced tendency for syneresis. A slurry is prepared to contain ground mustard seed, water, vinegar, salt and an amount of type JMJ pectin effective to reduce the tendency toward syneresis, e.g., from about 0.1 to 0.5% by weight. The resulting slurry is then homogenized sufficiently to provide a viscosity of from 7,000 to 25,000 centipoises after setting. Upon packaging, the product will have less tendency to suffer separation of water to form a free phase.Type: GrantFiled: July 19, 2000Date of Patent: October 8, 2002Inventors: Douglas H. Philipsen, Weizhu Yu, Koo H. Chung, William Richard Drummond
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Patent number: 6406730Abstract: The present invention comprises a method and apparatus for treating a low acid food product. The low acid food product is first acidified to produce an acidified food product and then packaged as the acidified food product. The acidifying step comprises addition of a GRAS acid to adjust the pH to below about 4.5. The acidified food product is then deacidified to return the acidified food product to the low acid food product having a pH above 4.6. The deacidification is accomplished through the addition of an alkaline substance in an amount sufficient to deacidify the acidified food product to a pH of from about 5.8 to about 7.5.Type: GrantFiled: December 1, 1999Date of Patent: June 18, 2002Inventors: Carl E. Banyard, Richard S. Hornack, Michael W. Evon
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Patent number: 6406726Abstract: For preparing cattle feed mixtures, especially pumpable liquid feed mixtures, the feed components are added consecutively to a weighing and mixing container and mixed. Before or while the feed mixture is being prepared, the pH of the mixture is measured and, if it exceeds a specified value during a continued mixing process, acid is added as the last additive to the feed mixture until the specified value is reached. For this purpose, a pH measuring probe, which is passed through the wall of the container, is provided in the lower region of the weighing and mixing container.Type: GrantFiled: December 26, 2000Date of Patent: June 18, 2002Assignee: WEDA-Dammann and Westerkamp GmbHInventor: Franz-Josef kl. Sextro
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Publication number: 20020064582Abstract: A pre-packaged shelf stable food product mix kit of at least one first food product having a defined shape and a second food product in dried powder form intended to be reconstituted with a liquid, and stored without refrigeration with the two food products after reconstitution of the second product to be utilized together, is enclosed in an air-tight sealed container which supports the first food product and encloses the second food product in a flexible sealed package within the container. The second food product in dried powder form comprises milk fractions, preferably selected from the group consisting of milk, whey, curd, cream, sweat cream and mixtures thereof, and is intended as a filler for the first food product which may be baked or cooked food products, such as cannoli shells, hollow pasta products, such as manicotti, pastries, such as lady fingers, to form dessert items such as cannoli, tiramisu and the like, or food entrees such as manicotti, lasagna, and the like.Type: ApplicationFiled: October 25, 2001Publication date: May 30, 2002Inventors: Peter P. Carabetta, Filippo P. Carabetta, Maria A. Arjmand
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Patent number: 6379730Abstract: The invention is directed to a method and composition for the prevention of struvite in containers such as cans. The method includes combining a water soluble vitamin selected from the group consisting of pantothenic acid, the calcium salt of pantothenic acid, vitamin B12, folic acid, niacin and mixtures thereof with the fish. The composition is a tablet comprising the water soluble vitamin and sodium chloride.Type: GrantFiled: March 23, 2000Date of Patent: April 30, 2002Assignee: Cargill IncorporatedInventor: Elwood E. Graham, Jr.
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Publication number: 20020015770Abstract: A process for the introduction of a composition containing additives and coadjuvants in a thermal treatment for chemical, physical, microbiological, and sensory preservation of beverages in plastic containers. The process includes the introduction of an enzymatic complex and a group of chemical preservatives associated with a special thermal treatment into beers and other types of beverages through dosing pumps before the product's packaging. This process eliminates the problems of high oxygen permeability and low mechanical resistance to pasteurization temperatures, which are normally presented by plastic containers.Type: ApplicationFiled: May 18, 2001Publication date: February 7, 2002Inventor: Roberto Herminio Moretti
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Patent number: 6329003Abstract: A chicken meat product rendered substantially free of pathogenic bacterial species by having an external coating of sodium diacetate substantially free of an adhesive material. The wet coating is retained on the external surfaces of the dressed chicken meat by the surface tension of the sodium diacetate solution after the chicken meat is coated with the solution and is hung freely to permit excess liquid to drain away. The amount of sodium diacetate present in the product of the invention depends upon the degree of pathogenic bacterial contamination of the chicken meat. The sodium diacetate is included in each case in sufficient quantity to preserve the meat from growth of all pathogenic bacteria of the order and species of salmonella, E. coli, and campylobacter.Type: GrantFiled: July 7, 2000Date of Patent: December 11, 2001Inventors: Elmer F. Glabe, Victor H. Shubert