Abstract: A gourmet press for producing hors d'oeuvres and similar snacks in the form of morsels of various foods stacked on a skewer. The press is a tubular device with a sharpened end which is pressed into various foods such as cheese, meat, bread, fruit and the like to cut out portions of such foods. Cut portions of food stack successively inside the tube and, when the required stack is complete, a skewer is inserted through the stack. The skewered stack is then ejected by a finger operated plunger mounted in the tube.
Abstract: A hollow vessel of unglazed terra cotta pottery which, when moistened, keeps the temperature of a salad below room temperature when it is removed from the refrigerator to the dining table for comsumption. Leftover salad, even when impregnated with salad dressing, may be stored in this vessel in the refrigerator for several days, without losing either its crispness or its flavor.
Abstract: A popsicle type confection, which instead of an orange, cherry, raspberry, strawberry or similar conventional flavor frozen ice upon a stick, utilizes either a frozen beer or a frozen wine mounted upon a stick, and which in the present invention also includes a cup like heat shield around confection which is retractable so to allow licking the frozen beer or wine.
Abstract: A bulk package for stacked and nested ice cream cones is provided for transporting and dispensing the cones in which a plurality of folded foam sandwich structures each defining a row of cells holding one cone stack to a cell are inserted into an outer container to form a matrix of cells therein. In one embodiment, the sandwich structures and the outer container are sized such that a forced fit is developed between them to cause the cells to close down on and immobilize the stacked cones. The outer container is split open on two opposed sides at the point of use of the cones to relieve the forced fit and permit vending of the cones from the cells by gripping individual cone apices. The outer container is provided with an easy to split sidewall structure, if desired. In another embodiment the force fit is secured by comb-shaped clamps which close down the cells. Spacers are provided in both embodiments to hold the plastic sandwich structures in place when a lid is placed on the outer container.
December 7, 1978
Date of Patent:
September 14, 1982
Sweetheart Plastics, Inc.
Paul Davis, David Weinstein, David Schneider
Abstract: A whipping cream is obtained using a partially enzymolyzed soybean protein, with which an aerosol container is filled up and CO.sub.2 gas as a propellant is charged under pressure into the container. When the partially enzymolyzed soybean protein is used in amounts of 1-6% by weight based on the cream, the whipping cream exhibits good emulsification state and has moderate overrun and a shape-maintaining property when extruded with CO.sub.2 gas.
Abstract: Fresh chicken parts are fried by cooking battered chicken parts in hot cooking oil at a temperature of 340.degree.-400.degree. F. for a period of time, such as 3 to 8 minutes, sufficient to dehydrate and brown the batter but insufficient to cook completely the interior meat, after which the parts, immersed in hot oil, are subjected to high intensity microwave energy of 10 to 25 kilowatts for a short period of time, less than one minute, to complete the cooking of the interior meat to a temperature of at least 160.degree. F. at the bone.
Abstract: A thermocouple locator for holding a thermocouple inside a flexible pouch comprises a rigid frame that bears snugly against the pouch to prevent relative movement of the frame and pouch. The frame includes attachment means for securing a thermocouple to the frame.
Abstract: A storage container containing a freshness keeping agents for vegetables and fruits, consisting essentially of a particulate composition which contains at least two components selected from the group consisting of zeolite, bentonate and activated carbon. The freshness keeping agent absorbs ethylene gas, etc. generated from vegetables and fruits, thereby preventing them from overripening, softening, etc.
Abstract: Improved packaging, particularly suitable for dairy products, is disclosed. A plastic container is lined with aluminum foil in order to give better protection of the contents against light, oxygen and evaporation, and it protects the container against heat during filling. The container is closed by sealing an aluminum top thereon. The sealing area can be arranged in a variety of ways on the edge of the container between the aluminum top and an exposed portion of the plastic container. The aluminum foil can form a collar, which may be sealed between the container and its top.
Abstract: A method and apparatus for canning food products in a container whose lid is held on by pressure differential between the interior of the container and the outside atmosphere, in which a pressure cover encloses the upper portion of the container and lid, and with the container, forms an enclosed pressure vessel with internal structure urging the container lid against the upper extremity of the container, and pressure control apparatus for limiting the pressure within the pressure vessel, and a base assembly for engaging the pressure cover and the container.
Abstract: There is provided a method for preservation of horticultural products in freshness by circulation of the atmosphere surrounding these products and removal of ethylene from it on the outside of the storage chambers, consisting in removing ethylene by catalytic combustion. Combustion of ethylene is carried out advantageously in the presence of platinum catalyst, obtained by impregnation of active aluminum oxide of specific surface area of about 200 m.sup.2 /g with a 0.05-0.5% solution of chloroplatinic acid followed by drying and heating in the stream of air at the temperature up to 550.degree. C. Ethylene combustion is carried out advantageously in the presence of platinum catalyst additionally activated by impregnation with oleic acid at the temperature of 60.degree.-80.degree. C., slow heating in the stream of nitrogen up to the temperature of 400.degree.-450.degree. C. for 2 hrs, followed by heating in the stream of air at the temperature 500.degree.-550.degree. C.
September 8, 1980
Date of Patent:
May 25, 1982
Polska Akademia Nauk, Instytut Katalizy i Fizykochemii Powierzchni
Jerzy Wojciechowski, Jerzy Haber, Zygmunt Gozdziewicz, Edward Lange
Abstract: An energy-time conserving low cost home pressure cooking system for canning, sterilizing and cooking food and the like, comprising method and apparatus, the illustrated apparatus comprising a pressure cooker having a short lower body or vessel and an elongated upper lid, sealed and releasably secured together when assembled at a relatively low elevation by fasteners locked and sealed (at a single annular seal site) and unlocked and unsealed at said low elevation merely by relative rotation of the body and the lid, a vented platform disposed a short distance above a small amount of water in a shallow reservoir in a lower compartment of the body of the pressure cooker, thus accommodating rapid generation of steam, when heated, which passes through the platform vents, accumulates at the top of the upper compartment and enlarges downwardly, with the air being efficiently exhausted substantially exclusive of steam, through an air escape-steam trap valved port in the side of the body of the pressure cooker just abo
Abstract: A method of purveying food in which a variety of foods are cooked and frozen in disposable containers of ovenable sheet material each having a mouth surrounded by an outstanding lip and preferably a removable cover. At the time of serving, a plurality of the containers of frozen food are selected, to make up a meal, and a serving assembly provided by placing them in inverted position on an ovenable serving plate having a retaining rim, with the lips of adjacent containers overlapping each other or abutting the rim and to form a base that seats on the plate surface. The assembly is then heated to eating temperature and placed before the diner and the containers removed to display the foods as a normal serving. An aspect of the invention is the ovenable assembly of filled containers inverted on a serving plate having a retaining rim.
Abstract: The invention relates to a novel duplex pouch structure which provides an improved means to package and process retortable foods and also provides a mechanically superior package which can be transported with only moderate protection, and yet will sustain minimal damage.
Abstract: With the process, pasta products are packed in serving portions, ready for sale. For doing this, the pasta products are separated into serving portions prior to drying and packing into the package. In order to avoid mechanical breakage, provision is made, when separating the pasta products, to lay at least one serving of pasta product onto a carrying member of the at least two-part package. Afterward, the carrying member is combined with the remaining packaging members into a package.
Abstract: A receptacle is provided for containing and displaying food products which tend to exude juices or liquids, and which comprises a supporting member, such as a tray or bag, and an absorbent pad associated therewith. The absorbent pad comprises a mat of liquid absorbent material, an upper liquid impermeable plastic sheet overlying the absorbent mat, and a bottom plastic sheet underlying the absorbent mat. At least one of the sheets is perforated, and spacer means is disposed between the two sheets to maintain their separation under a compressive load, and such that the ability of the pad to absorb liquids is unimpaired when the pad is subjected to a compressive load resulting from the food product resting thereon or the like.
Abstract: A buttered table syrup is provided in a polyolefin bottle. An emulsifier is selected which provides a storage stable product. The product does not develop an objectionable off-flavor when packaged in a polyolefin container. The emulsifier has three components: locust bean gum; carageenin; and pectin.
October 17, 1980
Date of Patent:
March 23, 1982
General Foods Corporation
Larry D. Schopf, Jerome K. Sakowicz, Hugh L. Trenk
Abstract: Trub obtained from the wort kettle of a brewing system is rich in protein and thus can be used in human foods. The trub is processed to yield a trub flour by extraction with an azeotropic mixture of isopropanol and water, and drying to remove the solvent in a roller drum drier, the latter yielding the trub flour in dry flake form.
Abstract: The package comprises a base (10) having flat horizontal wall (14) formed with a plurality of apertures (18, 20) and supported by a circumferential depending skirt (16). A flanged cup (28) containing the creamy product is removably inserted into a central aperture (18). Further flanged cups (32) containing comminuted edible ingredients such as peanut, hazel nut, pistachio, puffed rice or chocolate, are inserted into the remaining apertures (20). The whole is closed by a removable lid (12) superposed on the flat wall (14) of the base (10). The package also includes small spoons (40) which may be located in corresponding depressions (not shown) formed in the flat wall (14) of the base (10).
Abstract: An improved concentrate for pre-loaded dispenser cups whose contents are diluted with water prior to use wherein the concentrate includes a non-volatile, water miscible liquid or powdered solid wetting agent. Glycerine is a suitable liquid wetting agent. Polyethylene glycol 20M is a suitable powdered solid wetting agent. The concentrate may be placed in the cup either as a slurry of solids in a liquid, as a powdered solid, or as a powdered solid adhered to a layer of gelatin contained in the cup.