Abstract: A method and apparatus are disclosed for continuously and gently aseptically processing a food product comprising delicate food chunks of fruit, vegetables or the like immersed in a liquid. The apparatus comprises a heating enclosure into which the food product and a nonsterile gas are introduced and the food product heated to a sterilization temperature, and a holding enclosure which may be integral with or separate from the heating enclosure for holding the food product and a sterile gas introduced therein at the sterilization temperature for a predetermined time. The apparatus further preferably comprises a cooling enclosure for cooling the food product.

Abstract: A filter bag for insusion products is provided having multiple successive container pockets or lobes, each for infusing a corresponding dose or unit quantity of product. The bag structure permits two usage layouts. The flat layout form is for packaging in lots for sale with said lobes superimposed or folded one over the other or side by side. The other layout form has the lobes opened out or distended following the pick up and pull of the corresponding tag (label) ending in the thread for handling the filter bag at the time of usage. The thread has a length equal to that of the bag as laid out for use with the pockets or lobes distended. The thread is fixed to the opposing ends of said bag by means of a piece of heat weldable material together with the non heat weldable paper tag (label) adjacent to one of said opposing ends.

Abstract: A beverage infusion device for preparing a beverage such as coffee includes a gas-liquid chamber permeable to air and water which contains an infusible, insoluble dry beverage substance containing edible, soluble food solids, such as coffee particles, and a carbon dioxide source which releases carbon dioxide when immersed in liquid, such as water. When the infusion device is immersed in water, the carbon dioxide source, preferably situated beneath the coffee particles, releases carbon dioxide. The carbon dioxide bubbles up through the coffee particles, momentarily suspending and agitating the coffee particles. Maximum contact between water and coffee particles is achieved and the edible, soluble food solids are quickly extracted from the coffee particles to form a hot beverage.Also disclosed is a beverage infusion device including a percolator within a gas-liquid chamber permeable to air and water containing an indusible, insoluble dry beverage substance such as coffee particles.

Abstract: Disclosed are edible barriers useful in composite food articles to separate one food phase from another which differ in such properties as water activity, protein concentration, etc. The ebible barriers are especially useful in wrapped or packaged food items. The edible barriers comprise an edible laminate which includes an edible support substrate and top and bottom layers of an edible film coating of low moisture permeability.

Abstract: A method for cooking meat in a bag wherein a cling film is vacuum sealed and shrunk around the meat, said cling film having a cavity for forming the meat. Next, the cling film is surrounded by an outer film which is vacuum sealed and shrunk around the cling film. The outer film has a softening point above the cooking temperature of the meat. The meat is then heated in the bag to the cooking temperature of the meat. It is found that when this invention is employed that there is minimum purge formed in the bagged cooked product.

Abstract: A process for treating and packing fresh meat cuts so that the fresh meat color of the cuts is retained over an extended period of time generally exceeding about twenty days, and microbial deterioration and spoilage of the meat is forestalled for a period which is at least as long as the meat cuts retain the fresh meat coloration. The process involves initially treating the meat with a three component chemical composition which contains a phosphate compound, an ascorbic acid or ascorbate and a citric acid or citrate. After the cuts are treated with the aqueous solution, they are packaged in a modified gaseous atmosphere which is predominantly carbon dioxide, but also contains oxygen in a certain critical ratio to the amount of carbon dioxide employed.

Abstract: A beverage sachet has improved base seam opening performance by the provision of sealed lands extending inwardly from the side seams to reduce the tendency of curling of the base seams in use.

Abstract: This invention provides a food material-container combination which allows the food material to be cooked and solidified by simple operations without a pot, and which simplifies the work of cleaning up after cooking. Referring to FIG. 1, a self-standing container 11 has an opening 12 at the top portion thereof. A food material such as tofu material is charged in the container 11 together with water. The upper portion 13 is sealed by folding it by hand. The container and contents are then thoroughly shaken, whereafter the content of the container 11 is heated by a microwave oven. After a prescribed period of heating, the container 11 is taken out from the microwave oven and the container is cut along the line 16. The end product can then be removed.

Abstract: A peanut food having the texture of a parched peanut and the taste of a boiled nut is produced by sequentially soaking the peanut in shell in water, boiling the peanut along with an amount of coconut, and microwaving the peanut. Upon cooling, the peanut hardens, yet retains the taste produced in boiling.

Abstract: This disclosure relates to a device for dispensing a comestible product into a liquid. In particular, the device is capable of dispensing unit dose amounts of a comestible product into a liquid.

Abstract: The process for shaping and slicing primal meat cuts and then packaging the slices to increase the shelf-life thereof includes crust freezing the primal cuts to a depth of approximately 3/8 to 1/2 inch. The crust frozen primal cuts are then tempered for a period of time until the internal temperature reaches approximately 26.degree.-28.degree. F. and the tempered cuts are shaped in a molding press. The shaped primal cuts are then sliced, placed in a tray, and a gas pervious film is applied skin-tight to the slices and the upper surface of the tray. The packages are then frozen before shipment to retain outlets.

Abstract: A microwavable package, comprising a folded package for use in holding a variety of cookable items, such as popcorn, other food products, or other substances, all to be heated within a microwave oven, the package being formed of a polymer material, comprising one or more liners of such laminated material, with the package being formed into the tubular configuration, and having a paper or paper-like web of material located and adhesively secured within its manufacturer's joint; the formed tubular like material is then folded at its bottom segments, adhered temporarily through the usage of a hot melt of other adhesive, and having a paper or paper like seal applied thereover, to form a fully integrated and foldable package which is capable of functioning and maintaining its structural integrity even when exposed to the energy of a microwave oven.

Abstract: A device for brewing a beverage comprises a chamber for containing a beverage-making substance, which prevents compaction of substance, wherein the chamber extends a substantial distance above the beverage-making substance. The beverage-making substance, such as ground roasted coffee beans, is retained within the brewer by filters installed in openings at the base and upper ends of the chamber. Seals are secured over the base and upper end openings to preserve the freshness of the beverage-making substance. A user prepares a beverage by removing the seals and moving the device with an up and down motion through water in a cup. The upper end of the brewer is open to the atmosphere, and a pressure head develops between the upper and lower portions of the brewer which greatly increases water flow through the substance.

Abstract: A microwave package for packaging a combination of products and ingredients, including a package formed as a bag and constructed of paper, polymer film, or the like, having collapsable gussets formed at each side, a first product chamber formed internally at a lower location of the package, at least a pair of heat seals formed upwardly of the bag, and one or more upper chambers formed therein for holding of seasoning and flavoring ingredients within said upper chambers, while a food product, or the like, to be cooked as arranged within the lower formed chamber, so that during microwaving, said seals are strategically broken due to generated heat and pressure to provide for a deposition of the flavoring onto the cooked or cooking food product to provide a readily servable food fully seasoned upon conclusion of its microwave cooking.

Abstract: A process of producing an evenly cooled comminute of meat particles ready for forming comprises forming a primary comminute from fresh meat, cooling the particles of the primary comminute into a coherent strip on a moving refrigerated surface and subjecting the strip to a secondary comminution with a reduction in particle size and a temperature equalization.

Abstract: A technique is described by which a predetermined amount by weight of ground coffee can be packaged into a container while the coffee density may vary within a range. The amount of ground coffee is supplied into a container along a feed path to fill the container and form a column that extends above the upper rim of the container. The ground coffee is compressed to a predetermined head level by compressing a region around the feed path while leaving a small column of uncompressed coffee. In another embodiment, the volume of the container is expanded during compression by outwardly deforming a container end. This enables the stiffening of the ground coffee to support a smooth unbeaded outer wall after vacuum packing without paneling effects.

Abstract: The present invention relates to a container packed with instant food to be cooked by a microwave oven which allows a solid instant food such as instant chow mein and instant macaroni to be reconstituted to its original cooked state with good texture in a short period of time when the food is cooked in a microwave oven without the need to drain water after it is cooked.The container packed with instant food comprises: a container composed of a container body and a lid which is capable of tightly or substantially tightly sealing said container; and a solid instant food accommodated in said container, wherein said food is to be reconstituted and made ready for eating on absorbing water when said container packed with said food is heated in a microwave oven after water is added thereto in an amount equivalent to between 100 and 155 wt % of the water absorption capacity of said food.

Abstract: Roast ground coffee or the like is layered and confined between water permeable walls while brewing in a cup or mug from which it is to be consumed. The walls with coffee layered between may be wound, folded or stacked to form the desired packet. The walls include a filter material and may also include a reticulated heat sealable sheet next to the coffee. Separators between coffee confining walls promote water circulation and speed brewing.

Abstract: A dispenser apparatus for dispersing a solid particulate material and a fluid simultaneously under pressure. The dispenser apparatus includes a sealed container having an aperture at a top end. A first conduit extends through the aperture into the interior of the container for flow of particulate material from the interior of the container. A second conduit sealed at one end is housed within the container and contains a pressurized fluid. Both of the first and second conduits are connected in fluid flow communication to first and second valves mounted at the top end of the container. The first and second valves are closed and opened to fluid flow via a cap mounted on the top end of the container. The cap is biased to a normal position closing the valves to fluid flow.

Abstract: A packet containing a measured amount of coffee solids within a housing which acts as filter is described. The unit allows more efficient loading of high output coffee machines and facilitates cleanup. An optical feature is the provision of timed release flavoring.