Abstract: A bag for receiving the apple is prepared. An ethylene absorbent and a deoxidant are placed in the bag, each of the absorbent and the deoxidant being in an amount such that ethylene biosynthesis is suppressed for keeping freshness of the apple when the apple is placed within the bag. The apple is placed within the bag and then an opening portion of the bag containing the apple, the ethylene absorbent and the deoxidant is sealed. The sealed bag allows air to permeate through it to a degree such that minimum amount of air necessary for the apple is supplied in the presence of the ethylene absorbent and the deoxidant. The apple is stored in the sealed bag whereby mature of the apple is delayed for keeping freshness thereof.

Abstract: Eviscerated poultry is conveyed upon a shackle through a refrigerated space in a compact configuration for a time sufficient to chill birds so as to cause them to self-retain the compact configuration when delivered to a bird packaging station for packing in the same configuration. The shackle itself has a basket pivotably mounted to a lower portion of a hanger bar and a canopy mounted to an upper portion of the bar.

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.

Abstract: In a process for manufacturing and packaging soft cheese with a bloomed or washed rind, the cheese is packaged in a wrapper comprising a moisture-absorbing inside layer on the side in contact with the cheese and a moisture-proof outside layer. The cheese is then placed in a hermetically sealed box which is then pasteurized.

Abstract: A coffee serving contains a composition of a combination of a preselected amount of a coffee bean selection in flaked or ground coffee particle size and a preselected amount of a fruit acid-sodium bi-carbonate foamer composition, intimately mixed together in a water porous film serving unit bag. The ground coffee composition is disposed and secured in a serving unit bag, and is brewed in a preselected volume of boiling water for a preselected time period. When the unit bag of coffee combination is initially disposed in the boiling water, the unit bag floats, due to the carbon dioxide gas formed and evolving in the wetted bag, the gas agitating the grounds. As the carbon dioxide gas finally disperses through the porous film wet bag, the bag sinks to the bottom of the container of hot coffee solution. The slightly acidified or neutral pH brewed coffee solution is now ready to drink.

Abstract: A bag for receiving the apple is prepared. An ethylene absorbent and a deoxidant are placed in the bag, each of the absorbent and the deoxidant being in an amount such that ethylene biosynthesis is suppressed for keeping freshness of the apple when the apple is placed within the bag. The apple is placed within the bag and then an opening portion of the bag containing the apple, the ethylene absorbent and the deoxidant is sealed. The sealed bag allows air to permeate through it to a degree such that minimum amount of air necessary for the apple is suppled in the presence of the ethylene abosrbent and the deoxidant. The apple is stored in the sealed bag whereby mature of the apple is delayed for keeping freshness thereof.

Abstract: A coating composition and container coated with said composition comprising a water insoluble organic coating and having incorporated therein zinc oxide and an alkaline earth metal material in an amount sufficient to effect green color retention of green vegetables.

Abstract: A method of packaging a block of cheese or other soft product, in which the block is enclosed in a cardboard container having a body and a separate lid each lined with sheet material impervious to air and moisture, the container having internal dimensions similar to the external dimensions of the block with the lid engaged against the adjacent face of the block. The lining sheets on the body and lid extend out through the open end of the body of the container to form two endless collars which are sealed together, and the interior of the container is evacuated of air prior to sealing of the lining sheets, so that atmospheric pressure on the lid exerts a comprehensive force on the block of cheese. A reinforcing panel is mounted in a recess in the lid. A stack of such containers has each container arranged with its reinforcing panel upright and perpendicular to the reinforcing panels in the overlying and underlying containers.

Abstract: A filter-bag (1) for medicinal or aromatic infusions is provided with an exterior pocket (9) adapted to receive a tea or coffee spoon, thus permitting to maintain the filter-bag in the bottom of a cup (cf. FIGS. 2, 3 and 4).A method for manufacturing a filter-bag according to the invention comprises sandwiching between two continuously traveling filterpaper webs heaps of plant-based product placed onto one of said webs, and partially welding an exterior paper web of reduced width onto one of said filterpaper webs, in welding said filter-bags shut and cutting them to smaller units.

Abstract: A method is provided for enhancing yield of a cook-in packaged meat product that includes first providing an adhering cook-in container including a flexible thermoplastic envelope being substantially conformable to a contained meat product and having an inner surface of a selectively irradiated ionomer of a metal salt neutralized copolymer of ethylene and acrylic acid or methacrylic acid, then conforming the container about a selected meat product and cooking the packaged product, whereupon the inner surface of the envelope bonds to the meat product to substantially prevent cook-out of fluids. An associated cook-in container is also provided.

Abstract: A comestible product includes a molded base piece having a series of narrow, slit-like grooves formed therein and configured in a decorative design. A preferably confectionery decorative material is heated until it becomes flowable with a stiff consistency. A tool (such as a toothpick) with a narrow rigid blade is used to scoop the flowable decorative material and insert it into the grooves on the molded base comestible piece. The decorated base piece is then cooled for a short period of time to cause the confectionery material to solidify and become fused with the base piece to form a unitary one-piece construction. A kit used to carry out the foregoing decorating method includes a mold for forming the base comestible piece, and a tool for applying the flowable decorative material to the molded base piece. A plurality of individually associated receptacles hold different colors of the flowable confectionery material during the decorative steps.

Abstract: A microwave food package for preparing foods such as shelf-stable popcorn containing a packet of food additive or flavoring which is automatically dispersed over the food product when the package is heated by microwave radiation within the microwave oven during the cooking cycle. The package is constructed from a paper/polyester laminate and includes vent holes covered with a heat softenable polypropylene film for regulating the pressure and temperature within the package. The packet containing the additive or flavoring is also constructed from a polypropylene film which softens and eventually tears under heat and pressure within the package to disperse its contents over the product.

Abstract: A two piece container (2) for cooking food in a microwave oven including an outer package (4, 60) formed from a single blank having a removable section (8, 72, 74, 80c) for exposing water vapor ventilation holes and an inner food supporting tray (6, 48). In one embodiment, the inner food supporting tray (6) is formed from a single blank and having V-shaped support legs (44 and 46) to raise the food supporting surface (38) above the surface of the outer package. The material from which the outer package is made has a vapor absorptive characteristic. The inner food supporting tray (6, 48) is completely coated on one side with a microwave absorptive material for heating up to brown or crisp the surface of food in contact with the tray (6) and may be, in addition, coated with a stick and grease resistant material. In one embodiment of the outer package (4), a microwave reflective shielding layer is included on an inner top panel (34) to prevent overcooking of the top of food contained within the container.

Abstract: A method of forming a cake from a sticky confectionary material based on sugar and cereals comprising the steps of transporting a layer of such sticky confectionary material having a uniform thickness on a surface of an endless conveyor to a position beneath at least one vertically disposed hollow cylinder whose wall is tapered at its lower end and inside which is a piston, advancing the cylinder downwardly so that it cuts through the sticky material until the lower edge of said cylinder contacts said surface and severs the sticky material within the cylinder from the layer; then advancing the piston downwardly to compress the severed sticky material to between about 40% and about 60% of its original thickness to form the cake, maintaining such compression for between 0.5 and 5.

Abstract: Process and apparatus for preparing baked products in tray-shaped cans, whereby venting means are provided as part of the baking apparatus for transfer of generated steam and gases from the inside of the can. Covers are provided with channels for directing the outflow of steam and gases through a partially clinched lid of a tray-shaped baking can, while the baking is taking place. The baked product is permitted to rise uniformly, with no deformation that would normally occur when the steam and gases act to depress the baked product if they are confined to the baking can. Because a lighter, lower water-active batter is required for the process of the invention, the resulting baked product is light and evenly baked and has a substantially extended shelf-life.

Abstract: The food holder of the present invention is prepared from a foldable material such as paperboard or the like in the form of an open ended sleeve. The sleeve is made from a single blank of material and comprises a central panel and a pair of end panels which overlap and are adhered together to form the sleeve. The end panels extend outwardly and upwardly with respect to the central panel and are joined to the central panel along upwardly converging fold lines. The sleeve is normally disposed in a flattened condition prior to use. When opened to accept a food product, the sleeve assumes a generally elliptical cross sectional shape with inclined ends and a top opening that is smaller than its bottom opening. Each inclined end includes an integral lock for maintaining the sleeve in its open condition.

Abstract: A new class of ready-to-eat cereals is disclosed. These products are baked bite sized pieces produced from a cookie dough, but having a bowl life of at least 3 minutes, and preferably containing fat in the amount between 3 and 17 percent, in which an effective bowl-life extending amount of an additive selected from the group free fatty acid, edible insoluble metallic salt of fatty acid, and mixtures thereof, is added.A preferred additive for providing bowl life in emminently satisfactory ranges is magnesium stearate.

Abstract: A composition, which when mixed with water, is capable of providing a colorant solution for coloring natural casings, comprising an effective amount of at least one antioxidant, an effective amount of a preservative capable of minimizing the deterioration of the casing, and a dye system for coloring the casing.

Abstract: The package allows the popping of popcorn in situ within a pouch contained in a carton. The carton has a tear-away portion in its top panel which is removed when the package is put into the microwave oven. The pouch is folded in the carton so that the edges of the folded pouch are disposed beneath the opening formed by removal of the tear-away portion. The top panel of the carton includes marginal constraining portions bounding the opening which constrain the pouch once the popcorn has commenced popping. The basal portion of the pouch is thus held in the carton while the remainder of the pouch expands through the opening during popping. The carton is provided with feet which elevate the bottom panel of the carton in the microwave oven to minimize scorching of the bottom panel during popping.

Abstract: A method for producing a beverage from an infusible material such as coffee or tea by contacting the material with aqueous medium such as hot water in successive discrete portions, each successive portion re-suspending and re-agitating the material to increase extraction efficiency. The infusible material is preferably enclosed in a disposable brewing container such as a sachet or capsule, the aqueous medium injected therein in successive cycles.