Abstract: This invention relates to a regular coffee set which is simple to use and portable. It comprises a dripper body of approximately conical shape having an opening on its bottom, a cylindrical case having an opening corresponding to the above opening and a coffee cup to be fitted for a lowermost periphery of the cylindrical case. There is formed a heat insulating space between the dripper body and the cylindrical case. The dripper body is provided at its nearly whole side with a plurality of grooves and the lowermost periphery of the cylindrical case is provided with a corrugated portion so as to be well-fitted for an uppermost periphery of the coffee cup. By inserting the dripper body into the cylindrical case, a dripping container is formed and placed upon the coffee cup.
Abstract: The invention concerns a disposable microwave food shipping and heating container and a method of preparing food for microwave heating. The container includes a generally bowl-shaped or dish-shaped bottom portion to hold the food product. It has a bottom wall that is transparent to microwave energy and an upwardly extending side wall. The upper edge of the side wall defines an opening for filling the container with food and for removing food when it is to be served. A cover formed from sheet material extends across the opening of the container to seal the opening. Within the container is a low loss core formed from microwave transparent packaging material. The core extends vertically between the top and the bottom of the container to provide a tubular microwave influx passage through the food within the container.To prepare the package, a food product is placed in the disposable shipping container but the interior of the core is maintained free from food. The container and food product are then chilled.
Abstract: The invention concerns a disposable microwave food shipping and heating container and a method of preparing food for microwave heating. The container includes a generally bowl shaped-or dish-shaped bottom portion to hold the food product. It has a bottom wall that is transparent to microwave energy and an upwardly extending side wall. The upper edge of the side wall defines an opening for filling the container with food and for removing food when it is to be served. A cover formed from sheet material extends across the opening of the container to seal the opening. Within the container is a low loss core formed from microwave transparent packaging material. The core extends vertically between the top and the bottom of the container to provide a tubular microwave influx passage through the food within the container.To prepare the package, a food product is placed in the disposable shipping container but the interior of the core is maintained free from food. The container and food product are then chilled.
Abstract: A dough process is provided which allows for a slow release of pressure and dough expansion upon opening a dough container on chemically leavened fresh dough contained in the container with the release rate of pressure slower than a predetermined rate. The fresh dough contained in the container after slow release of pressure and baking will have high specific volume.
May 11, 1981
Date of Patent:
November 15, 1983
The Pillsbury Company
Rocky W. Chen, Leah G. Evans, Deena G. Hohle, Charles H. Turpin, Samuel H. Yong, Barry S. Mikulski, David A. Kirk, Gerald T. Tracy, Raymond W. Tucker
Abstract: A quick hardening icing composition is disclosed which is used in conjunction with an improved bakery goods tray structure to carry out an improved method for processing and packaging bakery goods. Fresh, warm bakery goods are deposited upside-down onto a conveyor belt and the improved bakery goods tray structure is set down over the bakery goods. The tray structure and bakery goods are moved along the conveyor belt to a tipping station where the tray and bakery goods are oriented top side up without damage to the fragile bakery goods. The tray structure has substantially vertical sides terminated at their top by an outward projecting flange substantially coplanar with the top of the bakery goods. A layer of quick hardening icing is deposited on top of the bakery goods and overlaps and sealably mates with the outward projecting flange on the tray structure, sealing the bakery goods inside.
Abstract: Disclosed are food compositions having a fluid viscosity and texture similar to pudding, (i.e., a viscosity ranging between about 7,000 to 18,000 c.p. at 40.degree..+-.2.degree. F.). The food products essentially comprise, (A) from about 30% to 55% by weight of raw, washed juice pulp (wet basis); (B) from about 5% to 15% of an acidified milk product such as sour cream or yogurt (solids basis); (C) from about 5% to 15% of nutritive carbohydrate sweetening agent(s); (D) sufficient edible organic acid to provide the food composition with a pH ranging from about 3.0 to 4.5; and (E) sufficient water to provide a moisture content of about 65% to 85%. Preferred embodiments additionally comprise from about 5% to 20% fruit. The food products can be distributed either chilled or frozen.
Abstract: The gas generating device according to the invention comprises a basin-like main container containing a solid chemical reagent substance, and an auxiliary container, arranged at the interior of the main container, containing a liquid chemical reagent substance.The main container is closed at its top by a cover lid in such a manner as to permit the outflow of gas generated at its interior. The gas generating device is accomodated at the interior of a storage or transport receptacle formed by a stack of superposed crates of fruits or vegetables, enclosed in a gas-tight wrapping of suitable plastic sheet material.
March 24, 1981
Date of Patent:
October 25, 1983
Kontek - Tecnologie della Conservazione - S.R.L.
Andrea Cimino, Gianni Plicchi, Luigi Mangiarotti, Maurizio Rossi, Vittorio Betti, Massimo Spighi, Gabriele Zingaretti
Abstract: A method is provided for enhancing yield of a cook-in packaged food product that includes first providing an adhering cook-in package comprising a flexible plastic container being substantially conformable to a selected food product and having an inner surface of polymeric olefin having been subjected to an adhering surface treatment in the presence of oxygen, then conforming said package about a selected food product and cooking the packaged product, whereupon said inner package surface adheres to said food product to substantially prevent cook-out of fluids therefrom.
Abstract: An improved beverage infusion device and a method of rapid brewing an infusible beverage substance such as fresh, fine ground, roasted coffee by air agitation in an air-water chamber. The wall of the chamber is constructed of a fine porous filtering material that confines particles of coffee during agitation thereof with water of an amount necessary for brewing either one or more serving portions of coffee. An air conduit directs air underneath the coffee particles accumulated in the air-water chamber that is immersed in hot water. The hot water enters the porous wall of the air-water chamber, saturating the coffee particles. One or more intermittent burst of air are directed by the conduit under the coffee particles thereby momentarily suspending the coffee particles in the water, and agitating the coffee particles and the water. The water solubles of the coffee are extracted rapidly and mixed with the water to create a beverage.
Abstract: Food is packaged under a protective gas in synthetic containers having flexible lids. The sequence of the packaging steps is product filling, lid application, flushing with a protective gas, and sealing the lid. The flushing takes place wherein the lid is affixed to the container edge at at least one location, while one side of the lid is slightly lifted so that the protective gas can be blown therein.
Abstract: A method for canning food products in a non-metallic jar, utilizing a non-metallic jar lid and a none metallic enclosure enveloping the jar and lid and which is placed within a microwave oven for heating with a pressure control check valve for limiting the maximum pressure within the enclosure during heating and preventing entry of air during subsequent cooling of the enclosure and food product.
Abstract: A process for dehydrating vegetables comprises first comminuting whole, uncooked vegetables to produce a puree. By passing the puree through a first-stage finishing step, and a second-stage finishing step having a finer screen size than the first stage, a puree substantially free from hardened vegetable particles is obtained. The puree may be dried by a variety of techniques to obtain a dehydrated product which, when reconstituted, displays a particularly smooth texture.
February 19, 1982
Date of Patent:
August 23, 1983
Gerber Products Company
Bruce L. Vibbert, Fred W. Billerbeck, Kenneth P. Hoersten
Abstract: A highly portable Mexican-type food item is provided and more specifically a burrito-type product on a stick. Burritos consist essentially of a highly pliable, soft tortilla wrapped around a burrito food filler. The new burrito includes a self-sustaining tortilla with an edge portion thereof wrapped around a stick or other suitable elongate member which is grasped by the customer, with food filler being enclosed within the remaining portion of the tortilla and with the ends thereof turned in. The portability of the burrito product thus approaches that of an ice cream bar or a coated hot dog having a stick impaled in one end thereof, for example.
Abstract: A container providing for the storage of a pressurized fluid, such as a carbonated beverage, and having a separate compartment therein for the segregated storage of a second material, such as a flavoring for the beverage. The arrangement is responsive to a rapid drop in pressure which occurs in the container upon opening thereof to automatically cause the release of the second material from the compartment and dispensing thereof into the fluid stored in the container.
January 4, 1982
Date of Patent:
August 16, 1983
General Foods Corporation
Robert F. Bardsley, Thomas P. Finucane, Carl Hebel, Charles D. Schoonmaker, Philip J. Wruk, Edward P. Lee, deceased
Abstract: A tray and lid assembly formed of synthetic plastic material for containing a pre-cooked meal which is to be stored in the frozen state and thereafter reheated before being served. The tray which has a polygonal shape is provided with an outwardly-extending continuous flange running along the upper edge of the sides to surround the open mouth. The lid, which has the same geometry as the tray and is of the same material, has a downwardly-extending peripheral skirt which engages the periphery of the tray flange and a continuous underside strip which is received within the mouth of the tray. Because of the presence of the meal in the tray, when the assembly is subjected to freezing temperatures, the lid contracts to a somewhat greater extent than the tray, as a consequence of which the skirt is caused to press against the flange to effect an outer seal, whereas the strip is inwardly displaced from the mouth to provide a leakage path.
Abstract: Disclosed is a packaging system capable of protecting the freshness and structural integrity of fully-baked pastry shells during shipping and storage. According to the disclosure: individual pastry shells, held in conforming baking pans, are placed in paperboard cartons; at least one stack of cartons is then enclosed by a bag comprised of high polymer film; shock absorbing material is positioned to totally surround the cartons; and a corrugated shipping container is employed to enclose the absorbing material, the bag, and the cartons.
Abstract: A squeeze bottle contains a dry funnel cake mix, an opening and a selectively removable and replaceable cover for the opening. A funnel integral with the cover extends from the remainder of the bottle. With the cover removed from the opening, water is poured through the opening. The liquid and mix in the bottle are mixed by shaking the bottle to form a funnel cake batter while the cover and funnel are closed so the contents of the bottle can not escape during mixing. Then, while the funnel is open, the batter is dispensed through the funnel into a cooking vessel having heated cooking oil therein. The batter is dispensed by holding the bottle so an open end of the funnel remote from the remainder of the bottle is in a generally downward direction while the bottle is squeezed to exert pressure on the batter. A cap for the open end of the funnel is placed on the funnel open end to close the funnel after the batter has been dispensed to enable remaining batter in the bottle to be stored.
Abstract: A food consisting of a solid food material and a liquid material is sterilized within a short time by placing a solid food material into a container capable of transmitting microwaves; feeding a hot liquid material having a higher temperature than that of the solid food material into the container; hermetically sealing the container, and; applying microwaves to the container to sterilize the content in the sealed container.
Abstract: A paperboard product resistant to discoloration and otherwise stable upon heating, coated on the first surface thereof with a pigmented water impermeable layer and on the second surface thereof with a pigmented water permeable layer. The paperboard product is desirably used as the material employed in containers for food that is to be cooked in conventional or microwave ovens. The container is constructed so that the food in the container is in contact with the water impermeable layer.
Abstract: Certain frozen foods, as deep fat fried foods and baked and leavened products, are, during a microwave exposure, buffered against microwave edge and spot heating by enclosing said food within a microwave-permeable, vapor-resistant, heat-resistant enclosure which can employ a vapor release means. Where, within said enclosure and around said food, a microwave-permeable, transparent-to-liquid-and-oil-under-pressure, plastic film is enclosed in a water-and-oil-absorptive, microwave-permeable material and where the defrosting, heating and subsequent cooling can be temperature monitored, where the results can be varied by using water and salt water and where baked and leavened products useful life can be extended by the timely application of water.