Including Step Of Packaging Patents (Class 426/324)
  • Patent number: 10039291
    Abstract: Provided is frozen cooked noodles which can be stored in a frozen state for a long time and present satisfactory appearance and texture after defrosting. A method for manufacturing frozen cooked noodles comprising obtaining raw noodles by extruding dough containing from 0.5 to 5 parts by mass of a plant protein and 100 parts by mass of wheat flour containing 70 mass % or more of a regular wheat flour at a pressure of from 60 kgf/cm2 to 160 kgf/cm2, cooking the raw noodles, and freezing the cooked noodles.
    Type: Grant
    Filed: June 20, 2014
    Date of Patent: August 7, 2018
    Assignee: NISSHIN FOODS INC.
    Inventors: Norio Koizumi, Takenori Watanabe, Youichirou Miya
  • Patent number: 9845188
    Abstract: Provided is a perforated plastic bag wherein the volume of said bag is 100 liters or more; wherein the average perforation diameter is 500 micrometers or less; wherein said plastic bag comprises a lower zone and a top zone, wherein the perforation density of said lower zone is greater than the perforation density of said top zone. Also provided is a method of using such a plastic bag.
    Type: Grant
    Filed: October 18, 2013
    Date of Patent: December 19, 2017
    Assignee: AgroFresh Inc.
    Inventors: Aishwaraya Balasubramanian, Nazir Mir, Robert L. McGee, Bruce A. Menning
  • Patent number: 9821951
    Abstract: Methods and systems for producing a food product having a liquid component and an insoluble component, such as soups or stews. A food product assembly may include a cartridge containing a liquid component medium that is usable by a beverage forming machine to produce a liquid component of the food product. A second container, to which the cartridge may be removably attached, may contain the insoluble component of the food product, and may receive the liquid component so as to hold both the insoluble component and liquid component together, e.g., for consumption by a user.
    Type: Grant
    Filed: August 28, 2014
    Date of Patent: November 21, 2017
    Assignee: Keurig Green Mountain, Inc.
    Inventors: Richard Estabrook, Marc Angotti, Thomas J. Novak
  • Patent number: 9825264
    Abstract: A an electricity storage device according to the present invention including an electricity storage device packaging material, in the electricity storage device packaging material, from an outer layer thereof, at least an outer layer side resin film layer, an outer layer side adhesive layer, a metal foil layer, an inner layer side adhesive layer, and a heat seal layer being stacked, in which the inner layer side adhesive layer is a layer for bonding the metal foil layer with the heat seal layer, and is a layer obtained by performing a curing process for an adhesive compound including: a polyolefin resin (A) including a carboxyl group or an acid anhydride group; and an epoxy compound (B) including at least two epoxy groups and including at least one of an aromatic amino group and a heterocycle including a nitrogen atom as a heteroatom.
    Type: Grant
    Filed: July 30, 2015
    Date of Patent: November 21, 2017
    Assignees: Toyo Ink SC Holding Co., Ltd., Toyo-Morton, Ltd., Toyochem Co., Ltd.
    Inventors: Atsushi Nakazato, Masayuki Horiguchi, Satoko Niwa
  • Patent number: 9693938
    Abstract: The present invention relates to improved powderous formulations comprising a high amount of at least one organic acids or esters having an aromatic ring system, as well as to the production of such formulations.
    Type: Grant
    Filed: July 25, 2014
    Date of Patent: July 4, 2017
    Assignee: DSM IP ASSETS B.V.
    Inventors: Martin Gadient, Marie Agnes Aeschlimann, Romeo Isner
  • Patent number: 9668489
    Abstract: The present invention relates to the production of wafers and more particularly to the use of a batter aerating system to obtain wafers with an effective density of at most 0.16 g/cm3, and with sufficient strength to be able to remove them from the wafer baking plates.
    Type: Grant
    Filed: June 28, 2011
    Date of Patent: June 6, 2017
    Assignee: Nestec S.A.
    Inventors: Abdessamad Arrachid, Rodolfo De Acutis, Hugh Powell, Richard Leadbeater, Stephen Coe
  • Patent number: 8916217
    Abstract: Disclosed are nutritional compositions comprising a peroxide-treated aseptic package and a nutritional liquid contained therein, wherein the nutritional liquid comprises beta-hydroxy-beta-methylbutyrate (HMB) and at least one of fat, carbohydrate, and protein. The HMB provides a buffering effect in the nutritional liquid to thus minimize an acidic pH shift that is prevalent in aseptically sterilized packages, and thus helps maintain product stability over time.
    Type: Grant
    Filed: January 28, 2011
    Date of Patent: December 23, 2014
    Assignee: Abbott Laboratories
    Inventors: Paul W. Johns, Ann M. Kensler
  • Publication number: 20140363551
    Abstract: Oxygen is a major quality-deteriorating factor with respect to many food products in that it may cause the growth of molds and the development of rancid off-flavors, which reduce the quality or shelf life of many food products. The present invention provides an improved food packaging and a method for prolonging the shelf life and quality of packaged foods by packaging the food in a packaging material together with a microbial oxygen absorber, such as Lactococcus spp., Streptococcus spp., Lactobacillus spp., Leuconostoc spp., Brevibacterium spp., Propionibacterium spp., and Bifidobacterium spp.
    Type: Application
    Filed: June 18, 2014
    Publication date: December 11, 2014
    Applicant: ARLA FOODS AMBA
    Inventors: Soren K. Lillevang, Grith Mortensen, Mette Nortoft Kristensen, Henrik Skou Pedersen, Torben Lohse Friis, Niels Kristian Sorensen
  • Publication number: 20140272039
    Abstract: This invention relates to an ethylene absorber containing at least one member selected from the group consisting of calcium hypochlorite, sodium hypochlorite, potassium hypochlorite, magnesium hypochlorite and acid and a hydroscopic material. In another embodiment, the invention relates to a method of preserving produce comprising placing the produce in a sealed package with a sealed container that allows gaseous contact with the produce in the container with an ethylene absorber comprising at least one member selected from the group consisting of potassium hypochlorite, magnesium hypochlorite, calcium hypochlorite or sodium hypochlorite; and acid and a hydroscopic material.
    Type: Application
    Filed: March 15, 2013
    Publication date: September 18, 2014
    Inventor: George E. McKedy
  • Publication number: 20140272014
    Abstract: The present invention is a process for providing storage of raw fruit and vegetables. The process, essentially at room temperature, comprises whole or a comminuted raw vegetable; a preservative solution; a sealable, flexible plastic container; placing the comminuted raw vegetables and the preservative solution in the container, and sealing the plastic container.
    Type: Application
    Filed: March 15, 2013
    Publication date: September 18, 2014
    Inventor: Jay Joseph Janicke
  • Publication number: 20140272040
    Abstract: A method of forming cheese shreds having a wide or modified crescent shape is provided. By one approach, the method includes preparing a block of cheese by chilling the cheese to a predetermined temperature and/or reducing the size of the cheese block into cheese portions or cubes. Next, the cheese portions or cubes are fed into a shredder with shredding blades having a sinusoidal configuration. The shredder is operated to shred the cheese into modified crescent shapes with an upper and lower curved surfaces and tapered ends therebetween. Further, the modified crescent shaped cheese shreds have improved meltability such that a smaller amount of cheese can be used to achieve greater coverage, flavor, and mouth feel, as compared to previous cheese shred configurations.
    Type: Application
    Filed: March 14, 2014
    Publication date: September 18, 2014
    Inventors: Paul V. Gass, Brian E. LeVine, Melodie S. Bolin
  • Publication number: 20140248406
    Abstract: A processed fruit product, for example a citrus fruit product, including a packing liquid, containing little or no sugar, and optionally containing one or more artificial sweeteners, further comprising an amount of a sugar alcohol effective to maintain integrity and/or texture of the fruit.
    Type: Application
    Filed: May 13, 2014
    Publication date: September 4, 2014
    Applicant: Del Monte Foods, Inc.
    Inventors: Paul Coles, Karim Nafisi-Movaghar, Jacqueline K. Curtis, Frances Jin
  • Patent number: 8783002
    Abstract: A method for introducing at least one substance into a sealed enclosure holding at least one product. At least one conduit may be provided through which one of gas or fluid may flow into or out of the sealed enclosure. Air may be evacuated from the sealed enclosure through the at least one conduit to create a predetermined pressure within the sealed enclosure and a predetermined quantity of the at least one substance may be injected into the sealed enclosure through the at least one conduit.
    Type: Grant
    Filed: March 15, 2013
    Date of Patent: July 22, 2014
    Assignee: The Bowden Group
    Inventors: Lisa A. Bowden, R. Craig Bowden, James Nagamine
  • Publication number: 20140199451
    Abstract: The invention provides a method of preserving baked goods comprising placing the baked goods in package and inserting an absorber for hexanal into the package.
    Type: Application
    Filed: January 17, 2013
    Publication date: July 17, 2014
    Applicant: Multisorb Technologies, Inc.
    Inventor: George E. McKedy
  • Patent number: 8765207
    Abstract: A processed fruit product, for example a citrus fruit product, including a packing liquid, containing little or no sugar, and optionally containing one or more artificial sweeteners, further comprising an amount of a sugar alcohol effective to maintain integrity and/or texture of the fruit.
    Type: Grant
    Filed: April 10, 2007
    Date of Patent: July 1, 2014
    Inventors: Paul Coles, Karim Nafisi, Jackie Curtis, Frances Jin
  • Patent number: 8703227
    Abstract: A method of preserving and preparing a novelty drink is disclosed, comprising a container of non-alcoholic, flavored syrup preservative and an edible scorpion for consumption. Several ounces of a preservative syrup are placed in the bottom of a container that houses a prepared scorpion carcass prior to shipment or storage. The syrup preserves the scorpion by preventing decomposition, and then acts as a mixer for an alcoholic or non-alcoholic beverage to provide a novelty drink in which the scorpion is suspended within the drink. The syrup doubles as a food preservative and tasteful drink mixer. The scorpion is cooked, cleaned and devenomized prior to being mixed into the preservative syrup and presented to a consumer.
    Type: Grant
    Filed: May 16, 2011
    Date of Patent: April 22, 2014
    Inventor: Kenneth Turner
  • Patent number: 8683776
    Abstract: A method for introducing at least one substance into a sealed enclosure holding at least one product. The sealed enclosure having at least one conduit through which one of gas or fluid may flow into or out of the sealed enclosure. Air is evacuated from the sealed enclosure through the at least one conduit to create a predetermined pressure within the sealed enclosure and a predetermined quantity of the at least one substance is injected into the sealed enclosure through the at least one conduit.
    Type: Grant
    Filed: September 4, 2012
    Date of Patent: April 1, 2014
    Assignee: The Bowden Group
    Inventors: Lisa A. Bowden, R. Craig Bowden, James Nagamine
  • Publication number: 20140030402
    Abstract: A method treating commercial produce to reduce browning and improve marketable shelf-life, the method involves submerging produce, with tissue previously wounded during processing, in a liquid at a temperature between 95 F and 103° F. for 180 seconds or less at pressures ranging between 0.5 to 3 psig, and preferably at 1.5 psig; the produce is then removed from the liquid; submersed in chilled water to cool the produce; dewatered; and packed in an oxygen-controlled package for commercial sale.
    Type: Application
    Filed: December 21, 2012
    Publication date: January 30, 2014
    Applicant: DOLE FRESH VEGETABLES, INC.
    Inventors: Abizer KHAIRULLAH, Bob J. DULL, Jose Emilio VILLARREAL LOZOYA, Yuki MIKOSHIBA, Jonna THOMAS
  • Publication number: 20140010928
    Abstract: A packaged edible including a generally cylindrical body of a foodstuff mixed with a preserving binder and arranged about a longitudinal axis and a dispensing package generally enclosing the generally cylindrical body of a foodstuff mixed with a preserving binder, the dispensing package including a first hand engageable enclosure portion generally surrounding the generally cylindrical body of a foodstuff mixed with a preserving binder, a distributing and driving element arranged to rotate about the longitudinal axis and a second hand engageable element arranged for manual rotation about the longitudinal axis and arranged to rotate the distributing and driving element about the longitudinal axis in operative engagement with the generally cylindrical body of a foodstuff mixed with a preserving binder for dispensing the foodstuff mixed with a preserving binder in a user controllable manner.
    Type: Application
    Filed: March 4, 2012
    Publication date: January 9, 2014
    Inventor: Rafi Orel
  • Publication number: 20130344201
    Abstract: A protein beverage composition and a method of making it relate to a beverage including a protein essentially free of caseinate and derived from an aqueous protein isolate collected from membrane-filtration isolation of the protein and without substantial drying, wherein the protein beverage composition exhibits a pH ranging from about 2.0 to about 4.6. Substantial solubility of the protein is maintained in the beverage composition, and the protein beverage is essentially free of active microbes known to be harmful to human health, both at the time of packaging of the protein beverage and for a time period of at least one year after packaging.
    Type: Application
    Filed: August 28, 2013
    Publication date: December 26, 2013
    Applicant: NEXT Proteins, Inc.
    Inventors: Shawn Sherwood, Steven Anthony Rittmanic, David A. Jenkins
  • Publication number: 20130337124
    Abstract: Compositions for adsorbing ethylene gas, methods for adsorbing ethylene gas and process for making these compositions are provided. A composite material may include at least one modified amorphous high softening point wax and at least one active agent. The active agent may include at least one inorganic compound including at least one metal having at least one free p-orbital and/or at least one free d-orbital. The wax and the active agent may each adsorb ethylene.
    Type: Application
    Filed: June 14, 2012
    Publication date: December 19, 2013
    Applicant: EMPIRE TECHNOLOGY DEVELOPMENT LLC
    Inventors: Georgius Abidal Adam, William Brenden Carlson
  • Publication number: 20130243915
    Abstract: An apparatus for processing a food product includes an ingredient station for providing ingredients into the food product; an impingement freezer downstream from the ingredient station for reducing a temperature of a surface of the food product to provide a frozen crust at said surface to retain the ingredients in the food product and adapt the food product to retain deformation to a select shape; and a press excluding a cutter disposed downstream of the impingement freezer for pressing the food product to the select shape, wherein the frozen crust retains the select shape of and the ingredients in the food product. A method for processing the food product is also provided.
    Type: Application
    Filed: September 13, 2012
    Publication date: September 19, 2013
    Inventors: Ralph C. Obert, John Christopher Kline, Simon Shamoun
  • Publication number: 20130209633
    Abstract: An object of the present invention is to provide a beverage packed in a sealed container, which can suppress occurrence of precipitation for a long period and retain high flavor. The above-described problem can be overcome by containing (1) theanine ranging from 100 mg to 1000 mg and (2) quinic acid ranging from 30 mg to 300 mg per 500 ml beverage.
    Type: Application
    Filed: January 28, 2013
    Publication date: August 15, 2013
    Applicant: TAIYOKAGAKU CO., LTD.
    Inventor: TAIYOKAGAKU CO., LTD.
  • Publication number: 20130142926
    Abstract: The present invention relates to a method of manufacturing an edible glue comprising preparing a solution of starches, the preparation of a solution of preservatives, the mixing of the solution of preservatives to the solution of starches, the preparation of a solution of organic acids and the mixing of the organic acid mixture to the mixture of starches and preservatives, giving an edible glue comprising a mixture of starch, a mixture of organic acids, a mixture of preservatives and water.
    Type: Application
    Filed: May 18, 2011
    Publication date: June 6, 2013
    Inventors: Olga Romero Busque, Rafael Alfredo Fernandez De Muniain Comajuncosa
  • Patent number: 8425962
    Abstract: An HPP method for preserving a food item such as a fruit or vegetable may include the steps of: (a) placing a prepared fruit and/or vegetable in a container having a capacity less than about two gallons; (b) filling the container with a pH modifying solution or sauce to establish a pH in the container in the range of about 2 to about 6, and preferably about 4; (c) dearation; (d) sealing the container; and (e) applying pressure to the container in the range of about 2,000 to about 120,000 psi, preferably about 90,000 psi, for a time period in the range of about 1 to about 20 minutes, preferably about 5 minutes at a temperature in the range not lower than freezing and not greater than about 230° F.
    Type: Grant
    Filed: March 2, 2010
    Date of Patent: April 23, 2013
    Assignee: Del Monte Corporation
    Inventors: Melissa Anne Palleschi, Karim Nafisi-Movaghar
  • Patent number: 8377488
    Abstract: Methods are provided for treating freshly harvested olives to substantially retain the quality of oil contained therewithin for enabling production of high quality olive oil from said treated olives at a prolonged time after harvest and treated freshly harvested olives with retained oil qualities characterized in that the oil extracted therefrom after a prolonged storage time meets the standards of the IOC for Virgin Olive Oils.
    Type: Grant
    Filed: August 25, 2010
    Date of Patent: February 19, 2013
    Assignee: Olive X-Tend Ltd.
    Inventors: Nir Padan, Yariv Gershony, Zohar Kerem, Shimon Lavee
  • Publication number: 20120294996
    Abstract: The invention provides for a method of absorbing carbon dioxide comprising providing a package containing a product that gives off carbon dioxide, placing calcium hydroxide into the package, and sealing the package to form a sealed package.
    Type: Application
    Filed: May 24, 2012
    Publication date: November 22, 2012
    Applicant: MULTISORB TECHNOLOGIES, INC.
    Inventor: John Crump
  • Patent number: 8256190
    Abstract: A method for introducing at least one substance into a sealed enclosure holding at least one product. The sealed enclosure having at least one conduit through which one of gas or fluid may flow into or out of the sealed enclosure. Air is evacuated from the sealed enclosure through the at least one conduit to create a predetermined pressure within the sealed enclosure and a predetermined quantity of the at least one substance is injected into the sealed enclosure through the at least one conduit.
    Type: Grant
    Filed: October 31, 2007
    Date of Patent: September 4, 2012
    Assignee: The Bowden Group
    Inventors: Lisa Bowden, R. Craig Bowden, James Nagamine
  • Publication number: 20120177793
    Abstract: A sweetened low-calorie, low-fat milk beverage is produced by adding milk calcium, milk protein, sugar and a non-nutritive sweetener, as well as other ingredients, to nonfat dry milk. The product, in different flavors, has about 90 calories in an 8 ounce serving.
    Type: Application
    Filed: March 23, 2011
    Publication date: July 12, 2012
    Inventors: Peter H. Mattson, Wennie Mo, Angela Kristina Gil, Juan Carlos Feregrino Quezada
  • Publication number: 20120082771
    Abstract: The present invention relates to tomato-based concentrates and tomato-flavored alcoholic compositions, which include the concentrates. More specifically, in some embodiments, the present invention provides a concentrate including tomato solids and one or more flavoring agents. The present invention also provides methods of preparing ready-to-drink beverage compositions.
    Type: Application
    Filed: December 13, 2011
    Publication date: April 5, 2012
    Inventor: Anthony Livaich
  • Publication number: 20120003370
    Abstract: A method of preserving and preparing a novelty drink is disclosed, comprising a container of non-alcoholic, flavored syrup preservative and an edible scorpion for consumption. Several ounces of a preservative syrup are placed in the bottom of a container that houses a prepared scorpion carcass prior to shipment or storage. The syrup preserves the scorpion by preventing decomposition, and then acts as a mixer for an alcoholic or non-alcoholic beverage to provide a novelty drink in which the scorpion is suspended within the drink. The syrup doubles as a food preservative and tasteful drink mixer. The scorpion is cooked, cleaned and devenomized prior to being mixed into the preservative syrup and presented to a consumer.
    Type: Application
    Filed: May 16, 2011
    Publication date: January 5, 2012
    Inventor: Kenneth Turner
  • Publication number: 20110305804
    Abstract: Methods of producing a clarified beverage may involve combining a first beverage component having one or more proteins with a second beverage component having one or more polyphenols. At least one of those components may be treated with one or more fining agents prior to combination. The addition of the second beverage component may be performed in a step-wise manner. Particles may be filtered from the beverage prior to packaging. Clarified beverages may be produced according to these methods.
    Type: Application
    Filed: June 9, 2010
    Publication date: December 15, 2011
    Inventors: Gino Olcese, Witold Rossochacki, Jeff Allard, Arturo Martinez
  • Publication number: 20110293802
    Abstract: A film for wrapping respiring produce is disclosed. The film comprises from about 2% to about 22% ethylene vinyl acetate (EVA) with the balance of the film selected from food-safe, EVA-compatible, thermoplastic resins, such as low density polyethylene, linear low density polyethylene, and mixtures of those materials. A bag for storage and shipment of respiring produce, such as bananas, made from that film material, as well as a method for shipping and storing respiring produce, such as bananas, avocados, salad components or flowers, utilizing that bag, are also disclosed.
    Type: Application
    Filed: September 30, 2010
    Publication date: December 1, 2011
    Applicant: Chiquita Brands L.L.C.
    Inventors: Maynor Alfaro Alfaro, Francisco Javier Rodriguez Murillo
  • Publication number: 20110256272
    Abstract: Disclosed are nutritional compositions comprising a peroxide-treated aseptic package and a nutritional liquid contained therein, wherein the nutritional liquid comprises beta-hydroxy-beta-methylbutyrate (HMB) and at least one of fat, carbohydrate, and protein. The HMB provides a buffering effect in the nutritional liquid to thus minimize an acidic pH shift that is prevalent in aseptically sterilized packages, and thus helps maintain product stability over time.
    Type: Application
    Filed: January 28, 2011
    Publication date: October 20, 2011
    Inventors: Paul W. Johns, Ann M. Kensler
  • Publication number: 20110183052
    Abstract: A protein beverage composition and a method of making it relate to a beverage including a protein essentially free of caseinate and derived from an aqueous protein isolate collected from membrane-filtration isolation of the protein and without substantial drying, wherein the protein beverage composition exhibits a pH ranging from about 2.0 to about 4.6. Substantial solubility of the protein is maintained in the beverage composition, and the protein beverage is essentially free of active microbes known to be harmful to human health, both at the time of packaging of the protein beverage and for a time period of at least one year after packaging.
    Type: Application
    Filed: April 1, 2011
    Publication date: July 28, 2011
    Applicant: NEXT Proteins, Inc.
    Inventors: Shawn Sherwood, Steven Anthony Rittmanic, Divid A. Jenkins
  • Publication number: 20110151081
    Abstract: The present invention relates to a new butter and a process for preparing same comprising: (a) grinding and mixing the starting ingredients, and (b) heat treatment at a temperature comprised between 70-150° C., wherein the starting ingredients comprise: (i) a fat selected from among cream, butter, anhydrous milk fat and mixtures thereof and (ii) at least one additive selected from the group of stabilizers, thickeners, texturing agents, emulsifiers and mixtures thereof. The invention also relates to a process for packaging the butter in a package, such as a spray type container, or a tube type container, or a dispensing package with a membrane stopper, as well as the packaged butter obtained.
    Type: Application
    Filed: December 21, 2010
    Publication date: June 23, 2011
    Applicant: CORPORACION ALIMENTARIA PENASANTA, S.A.
    Inventors: Philippe BALBARIE, Francisco Javier ECHEVARRIA GUTIERREZ, Jose Ramon IGLESIAS BARCIA
  • Publication number: 20110143004
    Abstract: Thermoplastic polyolefin polymer compositions, polymer chips, fibers, woven or nonwoven fabrics, films, closures, and laminates include a polymer and cyclodextrin compound with a volatile maturation inhibitor or an olefinic ethylene receptor antagonist in respiring produce materials. The polymer composition can also include a cyclodextrin-modified polymer or a substituted cyclodextrin. Olefinic ethylene inhibitors can be formed in the cyclodextrin composition, wherein the cyclodextrin releases the olefinic inhibitor composition when used in produce packaging materials. Coating compositions can also be made. The inhibitor is introduced into the materials and is released under controlled conditions of humidity. Upon release, the olefinic inhibitor blocks ethylene receptor sites on proteins that control maturation and can produce an extended period during which the produce does not substantially complete maturation or ripening to a degree leading to spoilage.
    Type: Application
    Filed: December 14, 2010
    Publication date: June 16, 2011
    Applicant: CELLRESIN TECHNOLOGIES, LLC
    Inventors: Willard E. Wood, Neil J. Beaverson, William J. Kuduk
  • Publication number: 20110135786
    Abstract: The invention provides, in one aspect, a method of producing a ready-to-drink cocoa beverage containing high levels of beneficial cocoa flavanols or cocoa polyphenols and with a particular ratio of carbohydrates to protein. The beverages can advantageously be used in an exercise recovery regimen. Cocoa solids levels in the beverages can be selected from about 3.5% to about 10% by weight cocoa powder or the equivalent in cocoa product.
    Type: Application
    Filed: February 18, 2011
    Publication date: June 9, 2011
    Applicant: The Hershey Company
    Inventors: Joseph MILICI, Amy Griel Preston, Heather M. Arentz
  • Publication number: 20110111102
    Abstract: Methods for producing food products by forming a meat emulsion, processing the meat emulsion to produce one or more meat emulsion chunks, drying the meat emulsion chunks, and combining the dried meat emulsion chunks and one or more hydrating agents to produce a food product having a very realistic meat-like image or appearance similar to that of muscle meat.
    Type: Application
    Filed: February 27, 2009
    Publication date: May 12, 2011
    Inventor: Michael John Saylock
  • Patent number: 7906160
    Abstract: An improved protein beverage/drink composition, is disclosed and provides a relatively high protein content, ranging from about 0.01% by weight to about 15% by weight, while optionally employing a carbonation concentration between about 0.1 volumes of carbonation (per volume of liquid drink solution or liquid drink suspension) to about 6 volumes of carbonation which is used to provide taste and mouth feel for the drink and which is also used to inactivate pathogenic microbes. Preferably the protein is a protein, such preferably as whey protein, or others. The protein beverage may contain an additive which provides energy generation enhancement. High pressure processing may also be used to inactivate microbes. The high pressure processing may be carried out prior to or after carbonation, and prior to or after packaging.
    Type: Grant
    Filed: March 7, 2007
    Date of Patent: March 15, 2011
    Assignee: NEXT Proteins, Inc.
    Inventors: Shawn Sherwood, David A. Jenkins, Steven A. Rittmanic
  • Publication number: 20110059213
    Abstract: A method for producing a processed meat product begins at the supplier, where whole muscle meat is reduced into whole muscle meat pieces and the pieces may be macerated to increase their surface area. Prior to shipment of the whole muscle meat from the supplier to the meat processing plant, the whole muscle meat pieces are mixed with an initial ingredient mixture to create a raw base mixture and then packed into a container. The containers are shipped to a meat processing plant, whereby upon receipt of the raw base mixture at the processing plant, the raw base mixture is mixed with a customized ingredient mix to create a processed whole muscle mixture. The processed whole muscle mixture may then be stuffed and thermally processed.
    Type: Application
    Filed: September 3, 2010
    Publication date: March 10, 2011
    Applicant: Kraft Foods Global Brands LLC
    Inventors: Jennifer J. Anderson, Jose C. Rojo, David L. Moen, Timothy D. Schnell, William T. Paulos, Mark E. Malenke
  • Publication number: 20110003034
    Abstract: Sesame paste-based non-dairy, egg-free food products comprising sesame paste, natural fruit juice and/or natural fruit pulp, are provided as alternatives to common dairy and/or egg containing food products such as sorbet, soft ice cream, pudding, yogurt, frozen yogurt and snacks.
    Type: Application
    Filed: November 13, 2008
    Publication date: January 6, 2011
    Inventor: Yoram Netzer
  • Publication number: 20100316773
    Abstract: An Apium graveolens L. var. dulce celery plant with a hollow petiole suitable for use as a straw for consuming beverages or as a food product where other food products are capable of being stuffed inside the hollow-celery tube. The edible, hollow-celery is mild in taste and more resistant to rupturing than celeriac and leaf celery with hollow petioles. The present invention also includes methods for increasing the product quality of celery limb products including a unique method for sanitizing, cutting, and packaging Apium graveolens L. var. dulce celery limbs.
    Type: Application
    Filed: June 17, 2010
    Publication date: December 16, 2010
    Inventors: LAWRENCE K. PIERCE, DARRELL L. DUDA, ROBERT P. GRAY, DEAN DIEFENTHALER, WILLIAM GUY MUNGER, JR., MANUEL L. ALCALA, DANIEL SALDIVAR, LAURI DUDA BUCKLEY
  • Patent number: 7799361
    Abstract: The present invention provides a food preservation system that includes a multi-phase bacterial inhibition food pad. The food pad includes absorbent media and/or material to absorb fluids emanating from the packaged food. The absorbent media/material includes one or more bacterial inhibitors that may possess bacteriostatic and/or bactericidal properties. In addition, the food pad may also include an atmosphere modification system capable of modifying an atmosphere in a food package. Optionally, one or more reaction promoters and/or one or more mechanisms to protect the food preservation system may also be included in the food pad. Overall, the food preservation system inhibits bacterial growth, thereby enhancing food preservation and/or food safety.
    Type: Grant
    Filed: January 19, 2006
    Date of Patent: September 21, 2010
    Assignee: Paper Pak Industries
    Inventors: Marc D. Etchells, Sayandro Versteylen
  • Patent number: 7794770
    Abstract: An improved protein beverage/drink composition which may provide a relatively high protein content, ranging from about 0.01% by weight to about 15% by weight, while optionally employing a carbonation concentration between about 0.1 volumes of carbonation (per volume of liquid drink solution or liquid drink suspension) to about 6 volumes of carbonation. Preferably the protein is a protein, such preferably as whey protein, or others. The protein beverage may contain juice and/or an additive which provides energy generation enhancement. The protein beverage may be heat treated to inactivate pathogenic microbes in the presence of the carbonation which may be used to provide taste and mouth feel for the drink. Typically, the treatment for pathogenic microbe inactivation is carried out in the individual package used for storage and handling of the protein drink.
    Type: Grant
    Filed: March 7, 2007
    Date of Patent: September 14, 2010
    Assignee: NEXT Proteins, Inc.
    Inventors: Shawn Sherwood, David A. Jenkins, Steven A. Rittmanic
  • Publication number: 20100203202
    Abstract: The present invention relates to stabiliser systems which may be used in the manufacture of frozen dessert which comprise native rice starch, egg yolk as a natural emulsifier and fibres from vegetables, fruits or mixtures thereof. It also relates to a method for manufacturing a frozen confectionery using a stabiliser system that contains only natural ingredients. The invention, in another aspect, also concerns the frozen confectionery products thus produced.
    Type: Application
    Filed: July 3, 2008
    Publication date: August 12, 2010
    Applicant: NESTEC S.A.
    Inventors: Maylis Quessette, Karl Wilhelm Silberzahn
  • Publication number: 20100173046
    Abstract: Improved shelf stable microwave dessert packaged food products for individual servings comprise a cup; a shelf-stable ready-to-heat uncooked microwave bakeable foam product disposed within the cup, and a peelably removable, low gas permeability sealing membrane. The improvements reside in important part in selecting shelf stable food products embodiments having a pH of ?6 and additionally comprising dried or gelled blue or purple inclusions such as natural or artificial blueberries dispersed within the foam. These inclusions can be colored with natural anthocyanin or artificial Lake pigments. Surprisingly, when the foam has a pH of about 6 or lower, the dried or gelled blue or purple inclusions exhibit color stability for extended times even though the foams are stored at room temperatures. The articles provide high quality finished expanded blue or purple inclusion containing baked dessert goods by microwave cooking and expansion of the foam.
    Type: Application
    Filed: December 18, 2009
    Publication date: July 8, 2010
    Inventor: Kopas-Lane Lisa
  • Publication number: 20100151089
    Abstract: An improved method of freezing vegetables is disclosed in the present invention that eliminates the step of blanching vegetables prior to freezing. The method includes depleting headspace oxygen and oxygen within the plant tissue. The oxygen in the package is depleted by allowing the vegetables to respire for a period of time prior to freezing the vegetables. Frozen vegetable packages depleted of headspace oxygen and internal oxygen are also included in the present invention.
    Type: Application
    Filed: December 17, 2008
    Publication date: June 17, 2010
    Inventor: Dennis Arthur Lonergan
  • Publication number: 20100136166
    Abstract: The invention is a method of preparing a gel. The method comprises forming an oil-in-water emulsion by mixing oil or fat with an aqueous medium. The mixture comprises 2% to 12% (w/w) of a heat-settable protein and 5% to 40% (w/w) oil or fat or a mixture of oil and fat. The mixture is homogenised at a pressure in the range 100 to 2000 bar. The homogenised emulsion is heated to 50° C. to 200° C. for a period sufficient to denature the proteins without allowing a gel to form. A gel is formed by adding a salt or by acidifying. The proteins used include whey protein and soy protein.
    Type: Application
    Filed: April 24, 2008
    Publication date: June 3, 2010
    Applicant: FONTERRA CO-OPERATIVE GROUP LIMITED
    Inventors: Aiqian Ye, Stephen Murray Taylor
  • Publication number: 20100074999
    Abstract: The present invention discloses a fat and oil composition in a container obtained by filling a fat and oil composition comprising soybean oil and palm olein in a container, wherein a ratio of the palm olein per 100 parts by mass of the soybean oil is 33-100 parts by mass, the palm olein has an iodine value of 65 or more and a clouding point of 5° C. or less, the constituent fatty acids of the palm olein comprise 0-4 mass % of myristic acid, 25-38 mass % of palmitic acid, 0.5-6 mass % of stearic acid, 40-60 mass % of oleic acid and 8-18 mass % of linoleic acid, and at least a part of the container is formed of a light transmissive material. This fat and oil composition in a container generates less flavor reversion derived from soybean oil that is induced when the composition is maintained in the presence of light such as irradiation in usual display sales, and said composition comprises soybean oil at a high rate.
    Type: Application
    Filed: February 26, 2008
    Publication date: March 25, 2010
    Applicant: THE NISSIN OILLIO GROUP, LTD.
    Inventors: Takeshi Kamegai, Hatsumi Shimada, Junichi Ikuina