Abstract: A package and a method for storing, venting, and heating consumable goods. The package includes a container defining an interior and a valve for venting gas during storage and heating. The container having sufficient stability to withstand heating conditions including microwave energy, vapor pressure, and a temperature of 150° Celsius. The valve has a well-defined, substantially constant flow resistance at vapor pressures and at a temperature of at least 150° Celsius developed in the interior during heating. Consumable goods are disposed in the interior of the container and comprise of at least two different fresh, raw foods that require different cooking times in water, and said consumable goods having an amount of water content of at least 30% by weight.

Abstract: The invention relates to a plated frozen meal comprising a plate, a first group of individually frozen predominantly meat-based ingredients positioned on the plate, a second group of individually frozen predominantly carbohydrate-based or predominantly vegetable-based ingredients positioned on the plate, and at least one pellet of frozen sauce. The at least one pellet of frozen sauce is positioned such that when it thaws it facilitates the thawing or heating of at least one of the first or second groups of ingredients. This invention is also directed to a method of increasing the rate of thawing or heating of a frozen plated meal.

Abstract: A dough product suitable for storage by refrigeration or freezing that includes a package constructed as a chub from a substantially gas impermeable material closed at opposite ends around a dough portion containing at least flour, a liquid, and a leavening system. The package includes at least one gas transfer passage. The leavening system at least partially proofs the dough after insertion into and closing of the package, such that the dough expands to a volume substantially equal to the volume of the package and has a high raw specific volume. The proofed dough bears against and seals the gas transfer passage to thereby arrest further proofing and prevent oxygen entry into the package. The dough product is then stored at refrigeration or freezing temperatures for later baking, without additional proofing, into a bread product having a high baked specific volume.

Abstract: A cookie packing container having a hanger to allow a user to eat the contents contained in the packing container, which is provided with an improved structure of a packing container for packing cookies and a hanging tape for allowing a user to hang the packing container in the neck, to thereby allow a user to eat the contents conveniently. The cookie packing container includes a packing container having a longitudinal seaming portion formed by using a planar packing sheet and seaming one end of the packing sheet to thereby contain cookies therein, a low-end seaming portion formed by seaming the lower end of the packing sheet and an upper-end seaming portion formed by seaming the upper-end of the packing sheet and sharpening the upper-end seaming portion to form a peak portion, and a hanger combined in one end of the packing container, for hanging the packing container in the neck.

Abstract: An improved package for pulverulent egg preparations, said package being intended for the preparation of egg-based food products without having to manipulate fresh eggs.

Abstract: 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.

Abstract: An iced cake (92) is decorated with an edible substrate sheet (100) having a color image (200) reproduced thereon by a plain paper photocopy process. The sheet (100) is passed along a straight, generally unheated copy path (24) through a plain paper, color inkjet photocopy machine (10) to reproduce thereon the color image (200) placed on the photocopy glass (12).

Abstract: A canned pet food product having a base layer and an upper layer. The base layer is formed of solid food pieces in a gravy and has a substantially conical recess formed into its upper surface. The gravy makes up about 20% to about 40% of the base layer. The upper layer is formed of a substantially solid foodstuff and fills the conical recess formed into the base layer. The substantially solid foodstuff provides about 20% to about 80% by weight of the pet food product.

Abstract: A bag(1) to define a containment region for food, said bag formed of a multiply plastics film to define a front panel and back panel and being square or rectangular in shape wherein said side edges(12) and bottom edges(6) of each panel are sealed to each other said bag further comprising at said sealed bottom, a vent passage(2) to allow the escape of some fluid from the containment region of said bag during heating, the vent passage provided between said front and back panels where a region(5) of the internal most ply(4) of said multiply plastic film of at least one of said front or back panels is of a less or non-heat sealable nature to the remainder the material of the internal most ply at the sealed bottom.

Abstract: A method and package for packing food products with a calorie-division indicating function is disclosed. In the method, a food product is preliminarily sectioned into a plurality of portions while indicating calorie content on each of the portions prior to packing the product with a package. Thus, people are allowable to consume one or more measured portions containing a desired number of calories. On the other hand, a package for food products are sectioned into a plurality of segments while indicating calories on each of sectioned portions of a packed food product. In the above package, the calorie content is expressed separately on each of the sectioned portions while indicating the calorie content of each portion or total calorie content of partially divided portions. The invention also provides a container for food products, having a calorie scale on its sidewall. In such a case, the calorie scale indicates calorie content of portions of a food product within the container.

Abstract: A process for reducing acetaldehyde concentration in beverages contained in polyester-based packaging, wherein oxygen permeation into the container is reduced or eliminated. The polyester contains an oxidation catalyst active for the oxidation of acetaldehyde to acetic acid. A composition comprising a polyester and said oxidation catalyst. A polyester-based container comprising said oxidation catalyst, and a bottled beverage having a polyester-based container comprising an oxidation catalyst active for the oxidation of acetaldehyde to acetic acid.

Abstract: A novelty device formed of the combination of a drinking straw, beverage bottle cap and a lollipop type edible confection to be attached to a beverage bottle allowing the consumer to simultaneously enjoy and taste the flavors of the lollipop confection and a liquid beverage.

Abstract: A disposable, aseptic package for storage and serving of perishable beverages, such as human breast milk. The package is generally cylindrical in shape, the top of which is provided with a circular flange about the circumference of the package, such that the filled package can be dropped down into a cylindrical outer holder. The package is held with its top surface near the top of a holder by the flange. A dispensing assembly, such as a nipple assembly or straw assembly, is mounted atop the holder. As the dispensing assembly is mounted on the holder, a penetrating conduit engages the top surface of the package and punctures it, thereby providing a via for the beverage to flow freely from the package to the dispensing assembly, such as through a nipple or through a straw.

Abstract: Wet okara is produced by finely dividing wet okara, feeding it into a scraper type heat exchanger, heating at a temperature of not lower than 120° C., cooling the heated product and filling and sealing the cooled product in a container or package aseptically. By this process, wet okara can be sterilized continuously to obtain okara having good preservability without deterioration of water retention characteristics.

Abstract: A filter system including a filter element with an upper portion with downwardly tapering side walls having a top for the receipt of a primary flavor material to be brewed and water to be poured there over for brewing purposes. Also included is a closed lower portion coupled at its periphery to the lower extent of the upper portion adapted to support ground flavor material thereon for being brewed and to allow the passage of water from above the flavor material to beneath and through the lower portion. The filter of the system is fabricated of paper in a one-piece configuration with flavor crystals dispersed throughout the entire paper of the filter for disseminating a flavor other than that of the primary flavor material.

Abstract: A meat preservation process using a carbon monoxide and helium mixture as a preservant which achieves a limited penetration into the meat such that the color of the meat is not altered after cooking, comprising, applying a vacuum to the meat to remove atmospheric gases from the surface of the meat, introducing the carbon monoxide and helium mixture to achieve a limited penetration of the mixture into the surface of the meat, and applying a second vacuum to the meat.

Abstract: Roast coffee bean freshness is maintained by storing just roasted beans in a sealed container having much less than 1.0% oxygen therein. Storage of roasted coffee at very low temperatures (less than −40 degrees F. (−40 degrees C.)) also preserves the freshness of the coffee. The combination of low oxygen and low temperature storage provides the freshly roasted coffee taste and a long shelf life for that preserved taste.

Abstract: Snacks such as tortilla chips with melted nacho cheese toppings have become increasingly popular in recent years, and the dispensing of such snacks, as a single unit, in microwavable packages, for either home or vending stand use is desirable. A major problem with packaging cheese and chips in contact with one another in a single container, however, is that over time the chips, which are a low moisture content food, would draw moisture from the cheese, causing them to become soggy. The present invention remedies this problem by separating the cheese from the chips by containing it in an open grid integrated into the package top in such a way that when microwaved, the cheese will melt and be evenly distributed over the chips.

Abstract: Method for marking an object where the object is placed in a package whereby a pattern in said package is caused to make a marking in said object. Objects being marked with the above method. The invention is especially useful for marking solid or semi-solid formulations of drugs, candy and food-stuff. Specifically the invention is useful to mark nicotine-containing chewing gums. Other solid or semi-solid objects can equally well be marked using the present invention.

Abstract: A coffee filter pack apparatus has a coffee filter bag formed with a plurality of coffee filter sheets attached together to form a plurality of enclosed spaced therein, each enclosed spaced having a plurality of measured amounts of predetermined ground coffee. One of the coffee filter sheets has indicia thereon to indicate the direction of flow of heated water through the coffee bag during brewing of the coffee. A method of making a coffee filter bag includes the steps of selecting predetermined amounts of first and second ground coffee, closing each into attached first and second coffee filter bags, and labeling the combined coffee filter bags to indicate the direction of flow of heated water therethrough.