Abstract: Process for increasing the shelf life of precooked dehydrated protein and oil containing ingredients for foods by heating an emulsion-suspension of said peanuts to high temperatures and dehydrating the cooked emulsion-suspension, also adjusting the texture of said dehydrated material by processing treatments prior to cooking and dehydration, and the oil-protein ratio by removing part or all of the oil from the peanuts by mechanical means or by extraction, respectively, or by mixing ground peanuts in predetermined amounts with materials poor in fat and rich in proteins. The invention also relates to the precooked dehydrated ingredients so made and the food products containing the same. This is a continuation-in-part of application Ser. No. 187,837, filed Oct. 8, 1971 now U.S. Pat. No. 3,800,056 which is a CIP of Ser. No. 839,673, filed 7/7/69 now Pat. No. 3,689,287.

Abstract: A moulded plastics drinking cup for use in beverage vending machines and intended to contain powdered solid water-soluble or dispersible ingredients has a bottom formed as an upwardly directed cuspidal cone extending from the central region of the cup bottom to the sidewall without discontinuity. This shaping confers a desirable flow pattern on hot liquid injected into the cup in the machine and avoids mixing problems incurred with prior art cup bottoms. The conical form need not be complete but may be truncated to give a relatively flat central region that may be planar or domed. The bottom and side wall are preferably interconnected by a bevelled shoulder.

Abstract: A container comprising a blow moldable thermoplastic frame defining a volume for the storage of a fluid. The thermoplastic frame is opaque barring the transmittance therethrough of light having a wavelength in the range of between about 3500 and 5500 Angstrom units. The container is further characterized by an overwrap of a thermoplastic film disposed about the thermoplastic frame. The overwrap film is characterized by its ability to bar the transmittal therethrough of oxygen. The container is especially suited for the storage, at or near ambient conditions, of liquid food subject to spoilage by the action of light waves, oxygen and odor permeation.

Abstract: A multicomponent food package for heating food in electrical appliances. The package is dimensioned so that the package may be properly aligned in the appliance.

Abstract: Tea extract is stabilized for use in vending machines and for storage and transport in frozen or chilled condition by the incorporation therein of a carragheenan.

Abstract: Cold water extractable tea leaf is prepared by treatment of fresh green tea with the enzyme tannase under anaerobic conditions. The cold water extractable tea leaf is also used to prepare an instant tea product.

Abstract: Dried and comminuted hop strobiles are mixed with an inert inorganic adsorbent, such as bentonite, and pressed to form cubes, slabs, pellets etc. which may be stored in containers under vacuum or in an inert gas atmosphere. The addition of the adsorbent improves the storage life of the pressed hops in terms of preserving the bitter substances, and further accelerates the disintegration of the pressed hops during wort boiling.

Abstract: A process for preparing a tea extract is disclosed in which a heated aqueous tea slurry is confined in a first zone separated from a second zone by a liquid-pervious barrier, a body of extraction liquid is maintained in said second zone to permit diffusion of tea solubles from the tea slurry into the extraction liquid, the volume of the slurry being 0.5 to 2.5 times the volume of the body of extraction liquid. After a suitable contact time, the extraction liquid and slurry are removed from the zones and the tea solubles diffused in the extraction liquid and present in the slurry ultimately are combined, intervening processing including, for example, stripping and removing of aromatic volatiles before a final extract product is provided.

Abstract: Rigid containers, such as metal cans, for use in hermetically packaging roasted coffee products are coated internally with an aroma solvent (e.g. glycerides, waxes, silicones, etc.) which is effective to dissolve and partition a broad range of aromatics. This effects an aroma partition between the headspace in the sealed, coffee-containing can and the coating which retards staling and/or oxidation of the coffee aroma within the sealed can. The pick-up of aroma by the coating may also increase the amount of aroma retention within the opened container during an extended in-use period.

Abstract: In a method of sweetening or mellowing onions, onions are first peeled and sliced, and the slices are then placed in the pouch. A liquid, which preferably comprises vinegar, a vinegar and water mixture, or water is then applied to the pouch, after which the pouch may be placed in the liquid retaining envelope. The moistened pouch having the onion slices received therein is then refrigerated from between about 24 hours and about 2-3 days, after which the onion slices are removed from the pouch for use.

Abstract: This invention relates to a pre-formed essentially puncture-proof pliable plastic shield shaped to cover the exposed bone ends in a cut of fresh meat preparatory to encasing same in an evacuated bag which is characterized by a marginal skirt that effectively holds the shield in place while completing the packaging operation, a series of spaced pleats around the edge of the skirt that permit the latter to fold in snug against the adjacent edge of the meat cut when drawn inwardly by the collapsing bag as well as expand both endwise and lengthwise to accommodate oversize cuts, systems of pre-formed corrugations between the pleats that define channels operative to carry the juices into the areas of greatest potential stress, a plurality of pockets overlying the bone ends effective to trap the fluids squeezed from the meat and produce fluid-filled cushions, dome-like crush-resistant dimples in the corners adjacent the thick edge of the cut subjected to the greatest abuse, and ribbed surfaces covering the boneless

Abstract: An arrangement of sliced food stuffs of variable meltability, absorbency, or juice/seasoning producing character so that the absorbent materials will be best suited in their sequential placement to best retain the juices or melt products during the cooking which may be broiled or cooked in a pan as all the exterior edges of each component slice fall even with and in the same plane as all other slices on the skewer thus insuring even cooking and full retention of all possible cooking liquids generated from within or exteriorly applied.

Abstract: Beverage carbonation devices employing carbon dioxide-containing molecular sieves. Upon contact with aqueous solutions carbon dioxide is released from such molecular sieves and thereupon dissolves in the liquid to provide a carbonated beverage.

Abstract: A method of decorating various confectionary food items such as cakes, pies and the like which includes the steps of placing a transparent shield over a selected design to be transferred to the food item, placing a sheet of thin transfer medium over the shield and design to be traced, tracing said design on the transfer medium using edible ink, placing the transfer medium on the food item to be decorated with the colored side down, and placing a damp pad on the exposed back face of the transfer medium, thereby causing the traced design to be transferred to the food item.

Abstract: A fruit-flavored quiescently frozen confection is produced which is high in total fruit solids content and which has increased resistance to melting and increased protection against stickiness in storage. The high concentration of fruit is obtained by using pureed fruit.

Abstract: A combination confection and holder providing a confectionary slab with a concavity and a holder therefore; the holder has bifurcated resilient arms having opposed convexities which snap fit into the concavities in the confectionary slab, which the arms seize and hold.

Abstract: A package for taco shells of the type which are a thin crisp tortilla of a generally circular shape which is folded upon itself leaving a radius of curvature across the folded mid section of the taco shell. The package includes a nested array of the shells which are located within a tray having two diagonally oriented and inwardly folded flaps which position the shells against one another in the nested array and which, in combination with a shrink film covering over the taco shells and the tray, reduces breakage of the shells during shipment and storage.

Abstract: A container for an instant food comprises an outer receptacle and an inner receptacle snugly fitted into the outer receptacle. The inner receptacle has a flange substantially arcuate in cross section and laterally extending beyond the marginal edge of the open end of the outer receptacle. The open end of the container is closed by a covering made of a pliable material.

Abstract: Described is an edible electrically high conducting food substance capable of being heated by means of the application thereto of electrical energy having:A. Substantially diametrically opposite ends;B. At least one substantially solid surface;C. At least two electrical contacts located at said substantially diametrically opposite ends of said food substance and in contact with said substantially solid surface; andD. At least a substantial portion of said substantially solid surface having in intimate contact/therewith, and as an integral portion thereof a composition consisting essentially of:I. A gel; andIi. A substantially ionized speciesSaid composition also being positioned to make intimate contact between the electrically high conducting food substance and the electrical contacts whereby the contact is rendered non-arcing when an electromotive force is applied to said electrical contact. The genus of compositions comprising the gel and the substantially ionized species is described in detail.

Abstract: A flavoring agent is provided for a tea composition to impart various flavors. The flavoring agent consisting essentially of geranyl acetone and .delta.-decalactone in a ratio of 1:1 to 1:2 and is used in an amount of 0.5 to 9 ppm of .delta.-decalactone based on the soluble tea solids.