Abstract: A conformable, self-aligning, high extraction efficiency coffee filter pack capable of flavor extraction efficiencies comparable to those obtained using an identical quantity of bulk coffee and a paper filter under identical brewing conditions, but which exhibits substantially consistent pot-to-pot brew strength for any given automatic drip coffee maker. The preferred filter pack is formed from two layers of flexible material which are secured to one another about their outermost periphery with a predetermined quantity of roast and ground coffee housed within a brew chamber formed between the two layers. The brew chamber exhibits a maximum volume between about 25 percent and about 300 percent greater than the volume of the dry roast and ground coffee contained therein. The discharge flow rate from the brew chamber is slower than the inlet flow rate into the brew chamber to permit a buildup of water and flooding of the brew chamber.

Abstract: A food product package includes a bulky food product hermetically sealed in a bag of heat shrunk film. The package has an integral self-supporting handle which is formed from plies of the film and which extends out from an end of the package in a conventional handle shape. The handle is formed by causing a skirt portion of the bag to heat shrink about a rigid member positioned to maintain the skirt portion spaced from an end of the package during shrinking.

Abstract: A layered food product is made by extruding an aerated ice composition into a vertically descending helix rotating about a vertical axis and having spaced flights which define passages therebetween in the helix, spraying a second fat-based water-based or sugar-containing composition into passages of the extruded helix, and depositing the sprayed helix so that a layered food product having alternating layers of aerated ice composition and second composition is formed.

Abstract: In an egg cooking and packaging process and apparatus, whole eggs are deshelled and transferred intact to cooking pans without breaking the yolks or separating the yolks from the whites. Additional egg white is preferably dispensed into the pans before the whole eggs are received therein to act as a cushion for the yolks and provide a low cholesterol mixture of yolks and egg whites. The eggs are cooked with dry culinary steam in a multiple temperature zone steam tunnel that slowly increases temperature from zone to zone to prevent toughening and yolk darkening. As the cooked eggs exit the steam tunnel they are dumped into a dicer and transported to form and fill packaging equipment which packages and seals the eggs while they are still at a sterile temperature. The sealed packages are cooled to a refrigerated temperature with sprayed ice water, and this creates a partial vacuum in the packages which prolongs their shelf life. Scrambled eggs can also be cooked and packaged in a similar manner.

Abstract: A process for obtaining a confection filled with gasified caramel in which the initial caramel mass is at a temperature between about 90 and 150.degree. C. and at a degree of moisture below equilibrium moisture of the resulting gasified caramel. After adding essences and/or colorants and depositing the mass in molds (14, 15), cavities of a volume of 0.2 to 20 ml are punched (17) in the two parts of the caramel mass disposed in the molds. The molds are then cooled to a temperature below 50.degree. C., with chips of gasified caramel alone or mixed with chewing gum being placed into the cavities formed in the molds. Before the two complementary molds are joined (20), an adhesive (19) is applied to the parts of the caramel mass disposed in the molds. The caramel (23) is then removed (22) from the molds. The caramel (23) which has been filled with gasified caramel either alone or mixed with chewing gum, may be provided with a stick (24).

Abstract: The container (2) consists of two individual cans united by an easy separated connecting ring (4) so that the subject container (2) provide to the consumer with more functions and more flexibilities and due to this special design derive a series combination drink packing system FIG. 6.1 to FIG. 6.4 and people can enjoy more and more different kind of drinks and flavors in a very convenance way just to separate the container and to mix them making a lot of drink choice and to carry this so called container to any where and any time to meet the consumer's need at this Space Age.

Abstract: A food product preparation process wherein the food product is cold blended in a large kettle. The blended food product is filled from the large kettle into a plurality of containers and the filled containers sealed. The sealed containers and their food products are preheated in a preheat vessel. The preheated containers are then passed through a hydrostatic sterilizer, thereby sterilizing the food products in them.

Abstract: Novel protein partial degradation products obtainable from grain proteins such as wheat protein, maize protein, soya bean protein, etc., by specific degradation treatments, which are useful as a quality-improving agent for various food stuffs, a surface active agent, a dispersing agent for particles, etc.

Abstract: Tenderized meat of good quality and uniformity is obtained by supporting meat in a tank along a hemispherical wall equidistant from an explosive charge, and detonating the explosive. The shock wave produced is propagated through the water within the tank, couples with the meat to compress the meat as the shock wave strikes the meat, and then is reflected by the tank wall to effect a substantial doubling of the shock wave effect.

Abstract: A CO.sub.2 gas generator for a utilization device is located in a housing and chemically generates CO.sub.2 from a chemical reaction between two reagents contained within a common container. The reagents are located in different chambers of the container with a CO.sub.2 accumulation region being included in one of the chambers. A reference pressure source of a predetermined pressure forces the two reagents into contact with each other when the pressure of gas in the CO.sub.2 accumulation region is less than the predetermined pressure whereupon CO.sub.2 is generated in one of the chambers. An output conduit in fluid communication with the CO.sub.2 accumulation region is provided to withdraw the generated gas from the generator. As the CO.sub.2 is withdrawn, the gas pressure drops permitting more mixing of the reagents. When the CO.sub.2 pressure becomes equal to or higher than the predetermined pressure applied by the reference pressure source, the reagents become separated again and gas generation ceases.

Abstract: An encapsulated food product for any type of animal has a readily removable non-food capsule surrounding an edible core. An interface between the capsule and core facilitates separation of the capsule and edible core. The capsule is fabricated to facilitate separation from the interface and core as two or more pieces. The invention encompasses simulated seeds and simulated nuts for the animal food industry and snacks for primates including humans.

Abstract: A package for use in storing, vending and microwave cooking of food products. The package includes a double center wall which divides an interior food cavity into two food compartments. The center wall and the remaining interior surfaces of the container are coated with a microwave interactive layer thereby exposing an increased surface area of the food articles to the microwave interactive layers. Improved surface cooking, such as surface browning and crisping are achieved, as well as increased convenience in packaging and cooking.

Abstract: Food may be packaged and preserved for extended periods using intelligent polymers formed into food containers which have specific and variable gas permeabilities. The polymers used in forming the food packages are intelligent in that they have permeabilities which may be radically and reversibly changed by relatively small changes in temperature. By using different types and formulations of polymers and various temperatures, it is possible to create an environment within the food package which adjusts to the respiration of the food so as to best preserve the color, quality and/or shelf life of the food. The polymers are side-chain crystallizable polymers designed and formulated so as to provide a material which is substantially impermeable to a gas such as oxygen, carbon dioxide or water vapor at a temperature below a given phase transition point and permeable to the same gas at a temperature above that point.

Abstract: Foodstuffs re coated with particulate material by transporting the foodstuff on a conveyor belt and supplying particulate material which is sieved, such as with a mesh belt or a pronged fork positioned above the conveyor belt, thereby passing particulate material to the foodstuff but retaining lumps of particulate material above a predetermined size and transporting the retained lumps away from and in a direction transverse to the conveyor belt.

Abstract: A reclosable package consists of an inner peripheral seal around a product cavity within which the products is disposed, and an outer seal around the inner seal. The area inside the inner seal, containing the product, is preferably evacuated. The outer seal is defined in part by a reclosable assembly which, after breaking of the inner seal, provides access to the interior of the package and reclosability of the package. A method of constructing a package and of packaging a product are also disclosed.

Abstract: A method for the shelf stable packaging of perishable liquid food products in hermetically sealed easy-to-open gable top cartons comprising the steps of cold filling liquid food products free from pathogenic and thermophilic organisms into gable top cartons, sealing the cartons over certain critical areas of the seal flaps while reducing or relieving sealing pressure over certain other specified areas, heating the sealed carton up to and holding the contents at a pasteurization hold temperature for a predetermined time and then cooling the contents of the carton.

Abstract: Roast and ground coffee, which is contained in a sealed frustoconically shaped cartridge between a first cartridge face and a filter which separates the coffee from a second cartridge face, is extracted by first placing the cartridge in a holder to hold a rim of the cartridge so that the second face is adjacent a finger. The filter has a strength sufficient to withstand, without tearing, the pressure in the cartridge upon extraction, and the second face has a strength sufficient to deform and withstand, without tearing, a pressure in the cartridge upon extraction of greater than 1 bar but less than 10 bar. After placement of the cartridge, the first face is pierced with an injector, and a mixture of water and air is injected from the injector under a pressure of from 1 bar to 10 bar to deform the second face in a direction away from the filter and towards the finger to apply the second face against the finger to tear the second face to enable extraction liquid to flow from the cartridge.

Abstract: A polymeric container for a sliced food product comprising a bottom wall, a peripheral wall structure extending upward therefrom, a lid, and an integral hinge connecting the lid to the peripheral wall structure, wherein the hinge biases the lid toward an open position. Locks are provided to maintain the lid in closed position. The locks are configured that may that may be released by application of inward pressure to the front wall of the container, without application of external manual force to the lid.

Abstract: A prepared package for a hot beverage serving comprises an upper sealed liquid containing chamber, a lower beverage ingredient containing chamber with the upper and lower chambers being separated by a permanent liquid impervious membrane. The package further includes a sealed outlet from the upper chamber, a separate inlet to the lower chamber and a bottom spout from the lower chamber. In using the package the liquid from the upper chamber bypasses the membrane out through the outlet to a liquid heating device which then returns the heated liquid through the inlet to the lower chamber where the liquid mixes with the beverage ingredients and drains downwardly through the bottom spout.

Abstract: A continuous process for producing hard pretzels is disclosed in which the pretzel dough is passed through an initial bath of hot caustic solution to cook the dough and to essentially caramelize its surface; the cooked and caramelized dough is then transported through a spray zone where it is sprayed with atomized hot caustic solution; and the sprayed product is salted with flake-type salt prior to hard baking. The process substantially improves flake-type salt retention at the surface of the pretzel and permits the use of lower concentrations of caustic while surprisingly improving the characteristic taste, texture and appearance of hard pretzels.