Abstract: A process for preparing prepackaged pasteurized meat parts in which the parts are pasteurized at a low temperature for an extended period of time so as to enable thorough and even heating of the parts to eliminate bacterial contamination within the parts. After the parts have been pasteurized, the pasteurized parts are cooled and then frozen. The frozen parts are then packaged for shipment and sale.

Abstract: The invention generally provides an apparatus that reduces backside sputtering of the substrate in a pre-clean chamber and other etch chambers. The invention also provides an apparatus that reduces flaking of material from the film formed on the surfaces of the process kit and extends the specified lifetime of a process kit. One aspect of the invention provides an apparatus for supporting a substrate, comprising a support pedestal contacting a central portion of the substrate and an insulator surrounding the support pedestal, the insulator having a beveled portion extending from a circumferential edge of the substrate.

Abstract: An expandable microwave popcorn package which contains a charge of popcorn kernels suitable for preparation in a microwave oven. The package is formed of front and back panels preferably joined together at the top and bottom ends and at the sides by side panels. The back panel includes two or more sections which are joined along slightly overlapping edges and bonded together by a releasable adhesive, thereby forming lap seam(s). Conversion of the package into a serving vessel is made possible by the releasable nature of the adhesive which allows the lap seam(s) to be disengaged after the popping process is complete. Thus the back panel sections can be detached, and possibly removed, to expose the popcorn within the package. Ideally the heat and steam created by the popping process will diminish the bonding strength of the releasable adhesive thereby enhancing the conversion.

Abstract: A laminate is prepared that can be further treated comparatively soon after its preparation, the process comprising that a first solid film is applied with a fluid adhesive layer that cures influenced by a catalyst, whereupon a secondary solid or fluid film consisting totally or partially of plastic material, is brought into contact herewith, whereby the secondary film contains a catalyst for the curing of the adhesive. The laminate prepared is suitable as packaging material, e.g. for food.

Abstract: The invention provides a ham and water product that is flavored with jalapeno peppers and a method of making a jalapeno flavored ham and water product. In a preferred embodiment, a ham is injected with a pickle solution, processed to increase surface ratio, and treated with a buffered jalapeno composition.

Abstract: A process of making nut brittle such as peanut brittle is disclosed. The process includes a step of combining sugar, corn syrup, and water to form a first mixture. The first mixture is heated to a first syrup temperature of about 275.degree. F. Butter is added to the first mixture to form a second mixture. The second mixture is heated to a second syrup temperature between 285 and 300.degree. F. The second syrup temperature is indicated by a color change from an off-white color to a straw color. A soda mixture of baking soda, water, and vanilla is added to the second mixture with nuts and nut butter, forming a final mixture. Preferably the nuts are Virginia peanuts and the nut butter is peanut butter. The final mixture is sheeted to form a ribbon. The ribbon is cooled rapidly to a temperature between 35 and 550.degree. F., then allowed to rewarm to room temperature and broken in pieces. The nut brittle has a delicious nutty flavor. The texture is softer and easier on the teeth than conventional nut brittles.

Abstract: An apparatus for coating a strip of liquid material such as a polymer adhesive onto the surface of a traveling web at adjustable cross-directional locations which includes a transfer roll secured to a drive shaft coupled hub by an asymmetric rim plate. A carrier sleeve is secured to the hub by anti-friction bearings for independent rotation about the axis of the drive shaft. A fountain housing is secured to the carrier sleeve. The fountain housing supports a fountain nozzle for pressurized discharge of a fluid onto the perimeter surface of the transfer roll within an evacuated cavity. The cavity perimeter around the fountain nozzle has a close, sealing proximity with the transfer roll surface. An adjustable doctor blade screeds excess liquid on the transfer roll surface into the evacuated cavity for removal by a vacuum system. The apparatus significantly reduces the emissions of volatile fluids to the atmosphere during the coating process.

Abstract: A method of providing a stabilized sugar cane juice product for use in soft drinks, that includes providing cleaned sugar cane sticks and extracting cane juice from the sticks. Thereafter, the extracted cane juice is acidified immediately upon extraction by feeding it into a solution comprising ascorbic acid for preventing discoloration of the cane juice and also by feeding it simultaneously into an acidic solution of one of citric acid, malic acid, tartaric acid, phosphoric acid and a mixture thereof, for lowering the pH of the cane juice below a pH of 5. Furthermore, one of a sodium citrate solution, a potassium citrate solution, a sodium phosphate di-basic solution or a mixture thereof, is added to the cane juice for stabilizing it. The cane juice is then coagulated and flocculated to remove unwanted foulants and aromas.

Abstract: A method of imparting resistance to moisture and texture degradation in a baked dough bread roll made from a dough formulation including a starch-degrading, bacterially derived amylase enzyme, typically in combination with one or more of gluten, gum and egg white solids. The baked dough bread roll product exhibits resistance to moisture and texture degradation during storage at refrigerated temperatures within a hermetically sealed package, gas-flushed environment.

Abstract: The vacuum-heat processing apparatus according to the present invention includes: a vacuum container forming a vacuum chamber; a hopper into which an object to be processed and a processing liquid adjusted to a first temperature are thrown, the hopper being arranged above and communicating with an intake port formed in an upper end portion of the vacuum container; a sealing member arranged between the hopper and the intake port of the vacuum container to keep the vacuum chamber airtight; a transport conveyor installed in the vacuum chamber below the intake port to receive at one end side thereof the object flowing down the hopper from the intake port through the sealing member and carry it to the other end side; a processing liquid showering nozzles installed in the vacuum chamber immediately above the transport conveyor to shower a processing liquid adjusted to a second temperature over the object on the transport conveyor; a processing liquid tank containing a processing liquid adjusted to a third temperatu

Abstract: A method for preparing a flavored slurried confection includes the use of a disposable serving container holding an individual serving of a neutral flavored mix which has a freezing point temperature lower than normally found for that of water. A large supply of the mix filled containers is stored in a storage freezer for maintaining the neutral flavored mix at a storage temperature, such as is typical of a food storage freezer for a restaurant. A desired quantity of the mix filled containers is then transferred from the storage freezer to a tempering freezer, generally close to a preparation and serving area, for maintaining the neutral flavored mix at a desirable blending temperature. The mix filled container is then removed from the tempering freezer for preparation of a flavored confection, such as a flavored shake.

Abstract: An edible cup made of twice-baked pastry having on impermeable layer consisting essentially of sugar, water, starch and gum capable of containing hot and cold drinks without loosing it structural hardness and without any liquid leaking out.

Abstract: An apparatus for separating a liquid from a material in a container includes a plate configured to substantially match an inner contour of the container, the plate having an obverse surface and a reverse surface, a plurality of apertures formed by the plate, and a press element and a pull element on the obverse surface of the plate. A method of separating a liquid from a material in a container includes the steps of removing a lid from the container, inserting the apparatus into an open end of the container, manually compressing the material with the apparatus, and tilting the container to drain the liquid.

Abstract: A food package having a built-in aroma. The package includes a food compartment and an aromatized substrate comprising a heat sensitive sealant which captures the aroma. The aromatized substrate is effective to preserve the aroma during freezing, refrigeration, and ambient storage, and is capable of releasing the aroma when the package with the food in the food compartment is heated in a microwave oven.

Abstract: A method for preparing a food portion where the food portion is frozen to a temperature of at least -15.degree. C. a first fat containing layer is applied onto the surface of the food portion and the layer frozen as a first gravy layer, and a second layer of a fat-free liquid is applied onto the first layer and the second layer frozen to inhibiting oxidation of the first layer.

Abstract: An expandable microwave popcorn package which contains a charge of popcorn kernels for preparation in a microwave oven. The package is formed of front and back panels preferably joined together at the top and bottom ends by an adhesive and at the sides by side panels. The back panel includes a pair of separation lines along which the package material is relatively weak such that a portion of the back panel can be torn from the remainder of the package to expose the popcorn within. Separation lines may be formed by weakening a portion of the bag substrate, by reinforcing the adjacent areas, or by a combination of the two. Side panels are folded to form gussets which allow the package to remain flat during storage, to expand to accommodate the popped kernels. A susceptor is also preferably placed on the front panel opposite the back panel to enhance the popping action.

Abstract: The invention provides a cereal cake formed by using germinated brown rice or other germinated cereal irradiated with far infrared rays as the material, and its manufacturing method, and more particularly it relates to cereal cake and its manufacturing method characterized by heating and pressing germinated cereal irradiated with far infrared rays, not a mere cereal, to process into a specified form, and therefore by germination of the cereal, phosphorus is supplied, phosphate enzyme acts, phytic acid is decomposed into phosphoric acid and inositol, protein is bonded to amino acid, fat to essential fatty acid, starch to sugar and minerals to amino acid, so as to be absorbed smoothly in the body, zinc, other minerals and vitamins are increased several times, and in particular the starch is transformed into sugar, so that a natural sweetness is provided without any particular sweetening process.

Abstract: To find the core temperature of the foodstuff, the package can be fitted with an aperture (3) through which a temperature sensor (11) is inserted into the foodstuff. The temperature sensor is connected to a temperature detection instrument at an end projecting from the aperture (3) and the foodstuff heated to the predetermined temperature, the temperature curve being stored in the temperature detection instrument so as to be fetched. For cooling, the foodstuff with the sensor is, for example, taken out of the oven and reconnected to the temperature detector, in which the temperature curve during cooling is stored so as to be fetched.

Abstract: A toy that emits a sound and/or emits light when an end user drinks a liquid through a straw. The toy includes a first electrode and a second electrode in fluid communication with an inner channel of the straw. The electrodes are connected to an indicator such as a light source or a sound generating device. When the end user drinks a liquid through the straw the liquid provides an electrical path between the electrodes. The liquid closes a circuit between the electrodes and activates the indicator. The present invention also includes a sound/light emitting toy which supports a piece of candy. The toy includes a first electrode that can be grasped by the end user and a second electrode that is in contact with the candy. The electrodes are connected to an indicator. By licking the candy the end user provides an electrical path between the electrodes which closes a circuit and activates the indicator.

Abstract: A package is capable of enclosing a food product in two different gaseous atmospheres at different times. Initially, the food product may be packaged in a low oxygen atmosphere in order to prolong the shelf life of the product. When it is time to sell the product for example, it may be desirable to supply oxygen to the food product. In the case of red meats, the oxygenation process causes the meat to turn a bright red color. The package includes a tray covered by a film with a plurality of apertures formed in the tray. The package may be maintained at a pressure below atmospheric pressure. The apertures are covered by a bacterial barrier layer covered by resealable tape which can be removed to allow air ingress and then resealed to protect the integrity of the tray contents.