Abstract: The invention concerns a closure for a cylindrical can (10) The closure includes a flexible member (11) of the easy-open type secured across the open end of the can (10). A rigid, screw cap (22) is screwed over the thus sealed end of the can. An annular, resilient member (24) depending downwardly from the underside of the end wall of the cap (22), engages the membrane (11) in the vicinity of the end flange (18) of the can body (10) thereby strengthening the seal between the membrane (11) and the flange (18). This advantageously permits cooking of the contents of the can with the flexible membrane (11) in situ, thereby giving rise to a can having an easy-open end, the contents of which can are cooked and sterilized using conventional processing lines.

Abstract: Provided is a package for cooking in a microwave oven, in which a synthetic resin container body having a flange part is filled with contents and a lid is heat-sealed to the flange part to seal the package hermetically. Independent concave parts sandwiching a heat-sealed part are provided in a part of the flange part on the inner and outer sides of the heat-sealed part to form, on the heat-sealed part, a projection part directed to the inner direction of the container and serving as a steam releasing part by automatically opening. The package is prevented from being broken or deformed by preventing the heat-sealed part from being peeled immediately after the contents are placed in the container body. When heating cooking is performed in a microwave oven, the package improves the taste of the contents by the steaming effect. The lid is sure to automatically open by the increase of the pressure in the container.

Abstract: A boil-in-bag pouch (1,50) containing a foodstuff (30), wherein said pouch is in the form of an enclosed body (4,52) having a front face (8,78), a back face (7,80), a top end, a bottom end, and first and second sides (9,10,54,56) extending between said top and bottom ends, said pouch comprising: a single sheet of flexible sheet material having first and second opposed edges, wherein said sheet is folded along said first side (10,54) and said second side (9,56) to define said front and back faces, wherein opposed edges of said sheet are bonded by a longitudinal seal (2,70) extending from said top end to said bottom end of said pouch; a top transverse seal bonding said front and back faces together proximate to said top end; a bottom transverse seal bonding said front and back faces together proximate to said bottom end; and wherein said sheet is folded form a pleat extending from the bottom transverse seal to the top transverse seal along only one of said sides (10,54) of said body (4,52).

Abstract: A method for preparing a short coffee extract from a capsule containing coffee powder. The method includes providing a capsule containing contains between 5.0 and 8.5 gram of ground coffee powder, injecting liquid into the capsule to interact with the coffee powder, and centrifuging the capsule in a beverage producing device to force, by the effect of centrifugal forces, the liquid coffee extract out of the capsule so that it can be collected and dispensed. The extraction of the liquid coffee extract is preferably obtained by rotating the capsule within a speed range of 2500 to 7500 rpm.

Abstract: Disclosed is an ovenable corrugated paper container containing at least an inner liner containing a first paper substrate and a polymeric coating on a food product side; an outer liner containing a second paper substrate; and a corrugated paper layer positioned between the inner liner and the outer liner. Due to its insulation properties, the ovenable corrugated paper container may be used as a serving container without the danger of causing burns.

Abstract: An ovenable paper container containing an inner liner, an outer liner, and an intermediate or corrugated paper layer positioned between the inner liner and the outer liner. The ovenable paper container can be used to heat and/or cook food and then be used as a serving container without the danger of causing burns.

Abstract: Method of preserving clams. This method involves the steps of cleaning a clam, sorting the clam, freezing the clam while the clam is alive, packaging the clam, and cooking the clam. An apparatus for containing clams having a tray having an upper surface and a plurality of defined locations constructed and arranged to receive a clam, the clam deposited in one of the plurality of defined locations, and the tray disposed within a plastic freezer bag.

Abstract: The presently disclosed subject matter relates generally to packaging films that exhibit favorable sealing characteristics and reduced adhesion to meat at high temperatures. The presently disclosed subject matter also relates to packages constructed from such films and methods of using the films in high temperature applications.

Abstract: Provided are a packaging container for a microwave oven that excels in the sealing performance between a container body and lid, and that at heating/cooking by a microwave oven, maintains the internal pressure of the container for a given period of time to thereby enhance the taste of contents through steaming effect, and that thereafter, can spontaneously open with certainty from a steam releasing seal part; and an efficient process for manufacturing the packaging container. In the packaging container for microwave oven having a lid heat-sealed to the periphery of a flange part of container body made of a synthetic resin so as to attain hermetic sealing, at least one steam releasing seal part with a weakened part is disposed inside the peripheral seal part of the flange part at a position separate from the peripheral seal part.

Abstract: Disclosed are packaged frozen precooked dough or batter-based food products and methods of heating the food products. The packaged precooked frozen dough or batter-based food products comprises one or more frozen precooked dough or batter-based food products that are encased in a pouch for heating. The pouch is sealed with the exception of the presence of two or more vent holes that function to release air or steam that may otherwise cause the food product to become soggy when they are heated in an oven.

Abstract: Various blanks and constructs formed therefrom are provided. The various constructs include features for supporting a food item at an elevated position to enhance the heating, browning, and/or crisping of the food item in a microwave oven.

Abstract: An improved method of preparing vegetables intended for microwave cooking allows a hot, cooked vegetable to be easily removed from an enveloping film. The vegetables are cleaned and seasonings and cooking aids such as oils are optionally applied to the vegetable. Then the prepared vegetables are enclosed by and sealed into a plastic film. The film protects the vegetable from excess desiccation and provides a “built-in” container for microwave cooking. The film includes an opening system for safely releasing the vegetable after cooking. A tear-strip includes an edge or tab for grasping so that the film can be opened by a simple pull.

Abstract: A heat-scalable, composite film said film comprising a polymeric substrate layer having a first and second surface and disposed on a surface of the substrate layer a water-soluble barrier layer, wherein (i) the substrate layer has one or more venting means therein; and (ii) the thickness of the barrier layer is from about 0.05 to about 40 ?m; a process for the manufacture thereof; and use thereof as a self-venting film in the packaging of an ovenable meal.

Abstract: A combination bread baking and packaging apparatus that includes an outer sheet of baking paper capable of withstanding a temperature sufficient to bake bread, the outer sheet having an inner surface; an inner oven-able and heat sealable polyester sheet adhesively bonded to and coextensive with the inner surface of the outer sheet to form a composite sheet having opposite edges, the opposite edges being interconnected to form an elongated tubular member having a first end portion that is folded upon itself and sealed to form a precursor apparatus having a bread receiving chamber having an opening end. Following the insertion of a partially baked loaf of bread into the bread receiving chamber, the open end of the bread receiving chamber is folded upon itself and during the heating of the partially baked loaf of bread, is automatically sealed.

Abstract: A packaged food product includes a food product; a packaging having an interior containing the food product, the packaging including a first film defining a recess to receive the food product, the first film having an anti-fog treatment applied to at least a portion of the recess, the first film configured to define a space between the food product and the first film and receive heated water vapor released from the food product during heating of the food product; and a second film releasably sealed to the first film, the second film comprising an absorbent layer configured to absorb moisture released from the food product; and at least one vent portion configured to relieve steam pressure from the interior during heating of the food product.

Abstract: A microwavable vacuum-packed frozen sushi product comprising: a flexible microwave-safe plastic packing bag which is vacuumed to a pressure of 50 to 600 mmHg and, in the pressure-reduced state, hermetically sealed; an open-topped plastic box placed in said packing bag; and a sushi product placed in said box; said vacuum-packed frozen sushi product being such that a space is formed in said packing bag in the pressure-reduced state around said sushi product and the space has, in total, a volume 0.1 to 0.7 times that of said sushi product; an inner surface of said packing bag is in contact with an upper surface of said sushi product; and said packing bag, said box and said sushi product are frozen together in a unified form. Water vapor generated during thawing is allowed to flow through a space formed between the sushi material and the box and the packing bag to heat a rice section and a material or materials, thereby providing the sushi product with diminished unevenness in temperature distribution.

Abstract: Ovenware made from thermoplastic polymeric compositions which have relatively high thermal conductivities has advantages in cooking food. Such compositions can be made by mixing a thermoplastic polymer with a particulate material which has a relatively high thermal conductivity. This composition usually allows faster heating of the food and/or improved browning of the food in contact with the ovenware surface.

Abstract: There is provided a microwavable vacuum-packed frozen sushi product comprising: a flexible plastic packing bag which is vacuumed to a pressure of 50 to 600 mmHg and, in the pressure-reduced state, hermetically sealed; an open-topped plastic box placed in the plastic packing bag; a laminated metal foil placed on the bottom of the plastic box; and a sushi product placed in the plastic box with its sushi material or materials in contact with the laminated metal foil; the microwavable vacuum-packed frozen sushi product being such that an inner surface of the plastic packing bag is in contact with a rice section of the sushi product; and the plastic packing bag, the plastic box, the laminated metal foil and the sushi product are frozen together in a unified form, in which water vapor emanating from the sushi product in the thawing flow through a space formed around the sushi product to effect heating of the rice section and the sushi material or materials of the sushi product, thereby diminishing temperature uneve

Abstract: An apparatus and method is provided for preparing liquid egg products, for example pure egg whites, whole eggs and egg products either alone or mixed with spices, vegetables or other ingredients, in a microwave oven. The container for preparing the liquid egg products is relatively inexpensive and disposable. In another embodiment of the present invention, a method is provided for preparing liquid egg products in a disposable, microwavable container in which the liquid egg product expands while cooking and partially removes the lid of the container to create a delicious meal of properly cooked, fresh egg product, that are ready for consumption.

Abstract: A set for preparing molten chocolate or a chocolate dip on a barbecue which includes chocolate and a suitable cooking container for melting the chocolate using the heat of a burning barbecue, whereby the chocolate is provided as a suitable chocolate formulation and preferably also in a suitable form for being molten in the cooking container using the heat of a burning barbecue.

Abstract: A package configured to receive a food item for storage and heating therein is disclosed. The package includes an opening and a closure mechanism and comprises an insulating microwave material. A plurality of packages in a stacked relation also is provided.

Abstract: The invention provides batter compositions including a structure-providing amount of a flour replacement ingredient comprising native starch in an amount of 70% by weight or more, and a protein source in an amount of 30% by weight or less, weight percentages based upon weight of the flour replacement ingredient; a sweetener in an amount effective to provide a water activity of 0.94 or less; and a fat source, wherein the batter composition has a pH of 6.5 or higher. Optionally, the flour replacement ingredient can further include a fiber source, a minor amount of modified starch, or a combination of these. In some aspects, the invention provides batter compositions including a novel leavening system.

Abstract: A self-contained and self-heating food, meal and/or drink package, comprising a heat-resistant carton, a heat-resistant tray, a heating element, a container having a food, meal and/or drink sealed therein, and a pouch containing an activator solution for reacting with the heating element to generate sufficient heat to heat the food, meal and/or drink in the container. To heat the contents of the container, the heating element is positioned within the tray and the activator solution is applied to the heating element. The container then is positioned over the heating element in the tray, and the tray with the heating element and container therein is positioned within the carton which serves as an oven for heating the food, meal and/or drink in the container.

Abstract: The invention relates to a retail pack and container therefore, for containing first and second types of foodstuff. The container is formed of initially separate parts and this allows differing preparation steps to be performed on the foodstuffs in the different parts of the container as required, prior to bringing the parts together to form the container.

Abstract: A method for preparing a grain includes: soaking the grain utilizing a first water; draining the first water; transferring the grain into a bowl; adding a second water to the grain; heating the grain in the bowl in a first cooking; sealing the bowl; and heating the grain in the bowl in a second cooking, thereby making the grain fully cooked and shelf stable. This produces cooked, shelf stable whole grain rice in a bowl.

Abstract: Microwaveable popcorn arrangements are provided, the arrangement being a bag having a popcorn charge of popcorn kernels and oil/fat component therein. The arrangements include folded bags having preferred, internal, seal and/or adhesive field configurations. The preferred configurations inhibit the undesired flow of oil/fat from the popcorn charge. Microwave popcorn products and methods of preparation and use, are provided.

Abstract: Methods and apparatuses for preparing a ribbed meat product in a reduced cook cycle. The methods may comprise placing a ribbed meat product into a high-temperature cook-in bag suitable for high-temperature cooking processes that occur at temperatures greater than about 350° F. and sealing the high-temperature cook-in bag to create a package. The high-temperature cook-in bag containing the ribbed meat product may be placed directly into an oven and exposed to a temperature greater than about 350° F., reducing the cook time necessary to render or rethermalize the ribbed meat product by a factor of about 3 as compared to conventional low temperature cooking processes. The benefits of the disclosed methods include reduced cook times to render or rethermalize ribbed meat products, enhanced flavor of the ribbed meat products, reduced risk of contamination, and improved cleanliness. Both cooked and uncooked ribbed meat products may be prepared in these methods.

Abstract: A tray configured to contain a food product is described. The bottom surface of the tray includes a flow restricting element which restricts the flow of the food product in the tray. The flow restricting element may include one or more elongated ridges that protrude from the bottom surface of the tray. The flow restricting element may also include a raised pattern on the bottom surface of the tray. By restricting the flow of the food product in the tray, the flow restricting element may reduce or eliminate slippage or slumping of the food product when the tray is placed in a non-horizontal position. Also described is a packaged food product including a tray which contains a dough. The packaged food product is capable of being displayed in a non-horizontal configuration with little or no slumping of the food product.

Abstract: A package for heating a food product. The package has a tray with a central panel for supporting the food product and a flexible flap containing a layer of microwave insulating material for heating the food product. The flexible flap has independently movable sections, wraps around the food product, and forms an open ended cooking sleeve.

Abstract: Container for heating food in an electrical bread toaster or other radiant heating device comprises a closed or partially open pouch formed of flexible sheet material comprising a woven fabric, such as glass or KEVLAR fibers, coated or impregnated with an electrically non-conductive heat resistant material, for example PTFE.

Abstract: A heat-sealable peelable multi-layer laminated polymeric film comprising a polymeric substrate layer having on one side thereof a polymeric heat-sealable peelable layer and having on the opposite side thereof a polymeric shrinkable layer, wherein said shrinkable layer has a degree of shrinkage in a first dimension of about 10-80% over the temperature range 55 to 100° C., a ratio of shrinkage at 100° C. said first dimension relative to a second, orthogonal dimension in the range of 1:1 to 10:1, and further comprising one or two intermediate layer(s) wherein an intermediate layer is disposed between the substrate layer and the shrinkable layer and/or between the substrate layer and the heat-sealable peelable layer, and one or more layer(s) of an electrically conductive material; and use thereof as packaging for ovenable meals or as a lid on an ovenable container wherein the packaging is self-peeling and self-venturing during a cooking cycle.

Abstract: A frozen pizza and tray combination and related methods are disclosed. The combination includes a bakeable single-use disposable tray having a holding surface and a frozen pizza. The holding surface has a substantially flat cooking side and an opposite oven-engaging side. The frozen pizza includes a crust and toppings. The crust has a bottom surface positioned on and against the cooking side of the flat holding surface of the bakeable tray. The frozen pizza also includes a cut arrangement extending through a thickness of the crust and includes a cut line having uncut portions of the crust along the cut line. One method of the disclosure includes slicing the pizza with at least one cut line into individual pieces and leaving uncut portions along the cut line such that no individual piece is disconnected from a remaining portion. The sliced pizza can then be placed into a tray and frozen.

Abstract: A flexible package for a product, e.g., a food product, to enable any steam resulting from heating the product in the package to automatically vent is disclosed. The package has a hollow interior space in which the product is located and is made up of a flexible sheet material. Portions of the flexible sheet material are sealed to each other along an elongated seal line, which forms a portion of the periphery of the hollow interior space. A portion of the seal line is in the form of a peelable interface. At least one vent is coupled to the peelable interface. The peelable interface automatically peels open upon the creation of steam within the package resulting from the heating of the product to allow the steam or other vapor to automatically exit through the at least one vent.

Abstract: A food product is shown which is made up of a soft starch based shell at least partially enclosing a n additional food component. A wrapper at least partially encloses the food component forming the food product. The wrapper of the food component is formed of laminated shrink wrap film. The food product is particularly adapted for heating on a roller grill without significant loss in quality.

Abstract: The invention provides an ovenable vacuum skin package for storage and cooking of a food product. The package includes a receptacle and a thermoformable composite polymeric film cover heat-sealed thereto, and the composite polymeric film cover includes: (i) a thermoformable substrate layer comprising a first copolyester material; and (ii) on a surface of the substrate layer, a heat-sealable layer comprising a second copolyester material, the second copolyester material being different from the first copolyester material; wherein i. the receptacle comprises on a surface thereof a sealing region adapted to contact and form a scal with the heat-sealable layer; and ii. both the receptacle and the cover film comply with the requirements of paragraph h(1) of CFR §177.1630.

Abstract: A hand-held oatmeal product is provided that is ready to eat. The oatmeal product may be packaged in a retortable pouch. Methods of making the oatmeal product are provided.

Abstract: A method of pasteurising and vacuum packing food (2), comprising the steps of placing the food (2) on a tray 81) having a flexible bottom (7) and stiff lateral walls (8) extending in the vertical direction of the tray (1), up to a filling degree of 410-60% of the maximum volume of the tray (1), covering the tray (1) with a flexible cover layer (3) to form a package, providing a one-way valve (4) for one-directional communication from the interior of the package (5) to the exterior thereof, pasteurising the contents inside the package (5) thus formed by means of microwaves, closing the valve (4) upon completed pasteurisation of the package and cooling the package (5), whereby a vacuum is created in the package (5) in such a manner that the package (5) with the vacuum-packaged food (2) therein presents a centre portion where the distance between said flexible cover layer (3) and said bottom (7) is shorter than the distance between said flexible cover layer (3) and said bottom (7) at the peripheral edges of the

Abstract: A kit for making a non-frozen dessert capable of being transported and stored without sacrificing freshness comprises a carton, a pan disposed in the carton for forming the non-frozen dessert, and a plurality of ingredients disposed in the carton for making the non-frozen dessert. The plurality of ingredients includes a crust ingredient for disposing on the pan prior to baking the non-frozen dessert. The plurality of ingredients also includes a filling comprising a sugar and spice ingredient, a butter ingredient, and a fresh fruit ingredient. The crust ingredient, the sugar and spice ingredient, and the butter ingredient are each individually packed in hermetically sealed packages and the fresh fruit ingredient is individually packed in a vacuum sealed package and includes at least one preservative for ensuring freshness. The kit for making a non-frozen dessert also comprises a thermometer capable of measuring a temperature of the filling.

Abstract: The present invention is a package for selectively heating or cooling a food product of the package utilizing a temperature-changing pack disposed within an inner container. The temperature-changing pack is formed in a manner which prevents the inadvertent or premature mixing of the chemical reagents to initiate the heating or cooling reaction. Further, the temperature-changing pack is positioned within the inner container at a location where the food product comes into contact with the pack on multiple sides to maximize the heat transfer between pack and the food product. The inner container can be positioned within a reusable outer sleeve that insulates the inner container to further maximize the heat transfer between the pack and the food product.

Abstract: A bag or pouch container for use in cooking foodstuffs in a microwave oven, comprising two sheets of plastics material bonded or welded together along its edges (2) to define a foodstuff receiving and/or containing interior and being closed or closable to permit cooking under pressure i.e. at above atmospheric pressure, said sheets also being bonded or welded together along a bonding line or lines (4) extending between edge regions to define one or more compartments (5, 6) within the container for receiving and/or containing foodstuffs or other contents, with said line or lines being separable or rupturable at a desired temperature and/or pressure to permit flow of one foodstuff into the other compartment, and a pressure relief valve or means (17) operable to relieve pressure within the container during cooking whilst permitting cooking to continue thereafter at a pressure above atmospheric pressure.

Abstract: Disclosed are packaged frozen precooked dough or batter-based food products and methods of heating the food products. The packaged precooked frozen dough or batter-based food products comprises one or more frozen precooked dough or batter-based food products that are encased in a pouch for heating. The pouch is sealed with the exception of the presence of two or more vent holes that function to release air or steam that may otherwise cause the food product to become soggy when they are heated in an oven.

Abstract: A polypropylene film comprising 70-90 wt. % polymer (a), 2-10 wt. % polymer (b), 2-10 wt. % polymer (c) and 3-20 wt. % polymer (d) and having a haze of 8-30% (wherein the polymer (a) is a block copolymer prepared by producing a polymer part (component a1) by polymerizing in a first step monomers composed mainly of propylene in the absence of an inert solvent and producing an ethylene/propylene copolymer part (component a2) in a second step by polymerization subsequently carried out in a gas phase; the polymer (b) is an ethylene-based polymer having a density of 0.91-0.97 g/cm3 and a melt flow rate of 5-30 g/10 min; the polymer (c) is an ethylene/?-olefin random copolymer having a density of 0.86-0.90 g/cm3 and a melt flow rate of 0.3-5 g/10 min; and the polymer (d) comprises two or more propylene-based polymers different in molecular weight from each other).

Abstract: The present invention proposes a smokable planar or hose-type food casing or food casing film for food packagings, such as, e.g., sausage casings, shrink bags or the like on polymer basis, which is for the first time manufactured in the jet-blasting process from a homogeneous molten plastic material consisting of a plastic mixture consisting of at least of PA (polyamide) with PVAL (polyvinyl alcohol) and PEBAX (polyether block amide). The food casing or food casing film has a water vapor permeability that is at least 1 kg/m2 within 24 h. Its oxygen permeability at a film thickness of 30 ?m is less than 2.1 cm3/m2 within 24 h. Moreover the present invention for the first time proposes a method for manufacturing it.

Abstract: One embodiment includes a package system containing a main container with a smaller container nested in it. The smaller container is filled with a secondary food item designed to be mixed into the primary food item. The smaller container is placed within the main container. The area of the main container not occupied by the smaller container includes a main food item. Both containers are sealed with one film. Before consumption, a consumer will place the package in a microwave to heat. Once heated, the smaller container is removed from the main container, creating space in the main container previously occupied by the smaller container. The main food item in the main container will re-position creating space between the top of the main food item to the edge of the main container. The secondary item can be added into the main container without overflowing out of the main container.

Abstract: Oil resistant package material and packages prepared therefrom have cyclodextrin incorporated in or adjacent to a film layer of the package to reduce the permeation of oil through the package material, and particularly out of the package. The film layer comprises a polymer that coordinates or bonds with a cyclodextrin compound in an amount sufficient to reduce the permeation of oil through the film layer as compared to a like film layer that does not contain cyclodextrin.

Abstract: Provided are high temperature, venting food preparation bags used to package food products for storage, transportation, and preparation and methods for making and using the same. High temperature, venting food preparation bags are composed of a sealed end, an open end, at least one side wall composed of a first thermoplastic film having a vent, and a vent seal composed of a second thermoplastic film. The vent seal is fused to the sidewall via a non-adhesive seal thereby closing the vents. At elevated temperatures, the vent seal at least partially detaches from the side wall thereby opening the vents. Opening of the at least one vent is not dependent upon the accumulation of internal fluid or gaseous pressure, and is compatible with vacuum packaging techniques. Vented cooking techniques are provided that permit browning and crisping of beef and poultry without manipulating the food preparation bag during cooking.

Abstract: A pouch container (1) for a food product, a filled container, and a method of filling are described. The container (1) comprises a sheet containment material configured surroundingly and sealingly to define a food containment volume, at least one closure seam (7) provided within the volume between paired opposing surfaces of the said sheet containment material to divide the containment volume into two food compartments (8,9) suitable to contain food product in use, wherein the said closure seam (7) has a pressure sensitive apertured portion (14) adapted to be closed at ambient pressure but to open when an internal pressure differential between the compartments reaches a predetermined point.

Abstract: A pack suitable for housing liquid and/or solid-liquid contents whose wall comprises a layer of board (3), an inner layer (2) sufficiently impermeable to create a seal between the board (3) and the pack's contents, and an outer protective layer (4,5) covering the board (3), wherein the pack's layers are microwavable and the outer layer (4, 5) is breathable.

Abstract: A multi-component packaging system includes a lower containing assembly, an upper containing assembly, and a cover. The lower containing assembly defines an interior cavity that is adapted to receive a first food component. The upper containing assembly defines an interior that is adapted to receive a second food component. The upper containing assembly is adapted for engagement with the lower containing assembly. The cover is engaged with at least one of the lower containing assembly and the upper containing assembly. The cover includes a passage portion that defines a plurality of apertures. Anti-foam compositions for use in the multi-component packaging system and a multi-component packaging system containing the anti-foam compositions disposed on one or more interior surfaces of the packaging system are also disclosed.

Abstract: A packaged food product, comprising a wrapping (1) entirely made of coating-free transpiring paper material and a product (100) to be cooked or heated received therein, wherein the wrapping (1) itself is apt to be exposed to a heat source jointly to the product.