Abstract: The invention relates to a package for electrical conduction cooking of a food product contained therein wherein the electrodes include a raised portion of the bottom wall and a planar top electrode and wherein the recessed area between the raised portion of the bottom wall and the sidewall of the package defines a peripheral reservoir to allow the drainage and accumulation of exuded products from the food product being cooked so as to prevent contamination of the bottom electrode.

Abstract: A beverage infusion device for preparing an individual cup of an infusible beverage such as coffee and tea. The device includes one or more porous pouches containing infusible material permanently or removably secured to a rotatable, hand held shaft, with the pouches extending radially outwardly from the shaft and dimensioned to fit within a conventional beverage cup or mug. In use, the device is inserted in a cup of hot water and the shaft is rotated between the thumb and finger of the user in alternating clockwise and counter-clockwise directions. Upon rotation of the shaft and the pouches secured to the shaft, a centrifugal flow pattern is created in water which enhances the efficiency of extraction of the infusible material. When the pouches are permanently secured to the shaft, the entire device is discarded after use. When the pouches are removably secured to the shaft, the pouches are separated from the shaft after use and discarded, with the shaft portion of the device being reusable.

Abstract: A container for storage of fruits or vegetables wherein the optimum environment, i.e., the optimum carbon dioxide to oxygen ratio, for the storage of said fruits or vegetable can be attained and maintained, thereby retarding maturation and spoilage thereof. The environment is controlled by providing a resin-coated nonwoven panel of limited carbon dioxide and oxygen permeability on an otherwise substantially impermeable container. The size of this panel is a function of its permeability, the amount and respiration rate of the contents, and the ratio of carbon dioxide of oxygen desired.

Abstract: A container of ingredients for an iced bakery good, and a method of icing a bakery good. The container comprises a first compartment which can hold batter or dough which can be frozen or cooled, and can hold the batter or dough during baking, or can also hold a prebaked bakery good. A second compartment is removably attached to the first compartment and has a layer of icing, which can be frozen or cooled, on a surface thereof. After baking the batter or dough in the batter compartment, or heating the pre-baked good, to form an uniced bakery good, the bakery good can be iced by orienting the second compartment over the first compartment with the layer of icing facing a surface of the uniced bakery good. Heat rises from the baked good and heats the icing. The icing separates substantially from the suface of the second compartment and coats a substantial portion of the bakery good surface.

Abstract: Flavored inserts which can be impregnated with a desired flavor and placed inside of a conventional coffee filter. The insert permits the brewing water to filter through the filter without obstruction while imparting the desired flavor to the brewing water.

Abstract: A marshmallow-based, edible, sheet-like, decorative overlay is formed in situ on a release film mounted on a rigid carrier sheet. After peeling the release film and the overlay together from the carrier sheet, the release film is subsequently peeled from the overlay to enable the overlay to be transferred by itself to a pastry to decorate the same.

Abstract: A device which will indicate whether thawing of a frozen item has occurred. The invention consists of a housing containing an internal cavity which is visible through a transparent section of the outside housing wall. A frozen plug is visible within said cavity. Said plug may consist of pure-water-ice or ice containing additives affecting color and/or freezing temperature. Said housing may also contain a tension-loaded indication apparatus which is held in a fixed position by means of the frozen plug. Should thawing take place, the frozen plug would melt, thus allowing the tension-loaded indication apparatus to vary its position. Subsequent refreezing would not return the device to its initial condition.

Abstract: A method of forming an ice glazing within the canopy of broccoli florets to preserve the floret structure and reduce fines loss. The steps include individually freezing the broccoli florets, and immersing the florets in water of a temperature and for an amount of time sufficient to form an ice glazing within the structure of the floret. The method of glazing preserves the structure of the floret during processing and subsequent handling and reduces fines loss.

Abstract: A method of using a silk screen to form thin, flat, flexible, free standing base shapes or transfers directly on release paper in their final form from fluid base shape material, all in one step. After drying, pictorial images are then silk screened onto the base shapes to produce the final edible image for decorating foodstuffs. Recipies for preparing the fluid base shape material and a novel machine for peeling the base shapes from the release paper with a spring steel blade are also disclosed.

Abstract: In order to reduce splitting in a perforated, heat shrinkable, thermoplastic bags made from seamless tubing, rather than employ needle punched perforations, it has been discovered that slits cut by a knife blade will surprisingly reduce the splitting when a product, such as a meat product, is cooked within the bag.

Abstract: A method of killing insect larvae in larvae-infected fruit is disclosed, which comprises shrinkwrapping individual fruit from a geographical area infested with an insect known to infect the fruit for a time sufficient to kill larvae of the insect, wherein no treatment of the fruit to kill the insect or the insect larvae occurs between picking and shrinkwrapping the fruit. Shrinkwrapped fruit prepared by the method is also disclosed.

Abstract: A cassette for flavoring a liquid and for use with a liquid receptacle having an internal locking flange. The cassette comprises a ring defining an interior and forming a bottom annular groove to receive the locking flange of the liquid receptacle and thereby to hold the cassette in place therein. The cassette further includes a plurality of ribs connected to and extending across the ring and separating the interior thereof into a multitude of sections, and particles disposed in said sections for flavoring a liquid. A bottom filter and a top filter are secured to the ring and extend across the bottom and top, respectively, of the interior of the ring to hold the flavoring particles therein. Preferably, the cassette is packaged in a sealed vacuum pack; and as it is so packaged, the mass of particles in each section of the cassette is reshaped slightly and formed into a firm conglomerate, which facilitates the subsequent flow of a liquid through the cassette.

Abstract: A method for determining and controlling the proper modified or unmodified atmosphere packaging for cut or uncut respiring perishables such as cauliflower, lettuce and broccoli includes the steps of determining the respiration rate of the respiring perishable, preparing a plurality of packages containing the respiring perishable with each package having a different permeant factor, determining a value called atmosphere quotient for each of the packages according to this formula: atmosphere quotient equals permeant factor divided by respiration rate; subjecting each of the packages to known conditions of temperature and pressure over a known period of time and correlating the subjective and objective indicia of quality, appearance and marketability of the respiring perishable from each package to the atmosphere quotient values determined according to the foregoing formula, and then varying one or more of the values of the components that affect permeant factor to achieve and maintain the optimum value or range

Abstract: A device for mounting thereon a consumable confection. The invention is a combination of a mouth and lip conforming confection that is mounted on a drip-catching, stylistically shaped, biodegradable handle that can be grasped comfortably and securely by a toddler. The drip catch device may be either of a consumable composition and secured to the handle by a nontoxic, consumable musilage, or it may be formed integrally with the handle and be of a nontoxic, disposable, biodegradable composition. The main objective of the invention is to provide a confection holder, whether for frozen product or other solid or semi-solid product, that may be securely grasped by a toddler and which has the shape most comfortably and easily received into the toddler's mouth. The base handle is biodegradable and is disposable; it provides an aseptic means for the toddler to handle the confection during its consumption.

Abstract: A container for the storing and the direct consumption of edible contents therefrom. The container comprises a substantially cylindrically shaped container defined by an upstanding sidewall and an upper lid and a substantially parallel lower closure. The container also comprises a cover removably mounted above the upper lid to define a space between the upper lid and the cover. A utensil is located within the space for consuming the edible contents within the container. The container further comprises means between the upper lid and the cover for emitting a fragrance upon the separation of the cover from the upper lid. One of the lids and the sidewall thereadjacent is constricted to a reduced size for being inserted into the opposite end of another container for stacking purposes. The package is tamper evident with its upper lid coupled with respect to the sidewall so as to preclude littering. Lastly, also disclosed are methods of fabricating, filling and using such containers.

Abstract: A process for producing retort boiled rice by charging raw rice and water into a container, adjusting the quantity of oxygen in the head space of the container to from 4-12 ml/100 g of raw rice, sealing the container and then boiling and sterilizing the rice.

Abstract: A disposable cartridge and a method for brewing tea while high temperature liquid is passed through the tea includes a receptacle formed of liquid-permeable sheet material and defining a cavity for receiving tea. A quantity of tea is provided in a portion of the cavity. An inflatable cover, also formed of liquid-permeable sheet material, completely covers the portion of the cavity containing the tea. The cover is sealingly connected to the receptacle. The cartridge is placed within the brewing basket of a drip brewer and closely interfits with the interior thereof so as to substantially take up all the space in at least a lower portion of the basket. Hot liquid is supplied from the drip brewer to drip into the receptacle and, in response to the liquid permeating the cover and temporarily accumulating in the portion of the cavity containing the tea, the tea expands in the cavity and the tea brews therein.

Abstract: This invention relates to a sterilization process for vacuum-packaged raw meat, comprising vacuum-packaging, ultraviolet sterilization and heat shrinkage in sequence.The present invention provides an apparatus comprising an ultraviolet sterilization apparatus and an apparatus for shrinking film packaging material as an embodiment; sterilization effect obtained by means of the apparatus is great and bacteria as well as mold are sterilized. The packaged product does not change color or smell so that it does not lose its value as merchandise. No deterioration about the product could be found.

Abstract: Flavored inserts which can be impregnated with a desired flavor and placed inside of a conventional coffee filter. The insert permits the brewing water to filter through the filter without obstruction while imparting the desired flavor to the brewing water.

Abstract: Thermally processing seafood, e.g., shrimp, sardines, or salmon, in the presence of a mixture of an acid and its lactones, preferably a mixture of an aldonic acid and its lactones whereby, without need for salt, the texture and flavor of the seafood are maintained through thermal processing and storage. Also, a package having a thermally processed seafood product and gluconic acid therein. The preferred mixture is obtained by combining the seafood with glucono-delta lactone, and the mixture is comprised of gluconic acid with its lactones, glucono-delta lactone and glucono-gamma lactone.