Including Step Of Packaging Patents (Class 426/324)
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Patent number: 6298865Abstract: An apparatus and method for washing a plurality of cored lettuce heads as they are harvested in the field is disclosed. The apparatus incorporates a multi-segment hinged conveyer forming a loop, at least one support platform having an opening, at least one lettuce head guide connected to the support platform and an aqueous solution spraying system. Workers harvest lettuce heads, core the lettuce heads and then place them on the lettuce head guides which are moving along the conveyer. The lettuce heads are conveyed to an aqueous solution spraying system which washes the cored areas of the lettuce heads. The lettuce heads are then removed from the conveyer into a produce bin.Type: GrantFiled: April 20, 1999Date of Patent: October 9, 2001Inventors: Richard S. Brown, Eugene D. Rizzo
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Patent number: 6287610Abstract: A method for preserving a food product, such as meat, including the steps of inoculating meat with an effective amount of euhygienic non-pathogenic, non-spoilage bacteria in order to competitively inhibit the growth of undesired pathogenic and spoilage bacteria. Edible films that incorporate and/or cover euhygenic bacteria on the food product are used to ensure competitive inhibition of undesired spoilage and pathogenic bacteria.Type: GrantFiled: October 15, 1999Date of Patent: September 11, 2001Assignee: Monfort, Inc.Inventors: Rod A. Bowling, Robert Paul Clayton
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Publication number: 20010018087Abstract: A cream cheese product storable at normal room temperature for at least 6 months without substantial bacteriological deterioration comprising cream cheese, including cream cheese analogs and substitutes, and an edible acid in an amount sufficient to provide a pH of less than about 4.5, and methods for producing the same.Type: ApplicationFiled: May 12, 1999Publication date: August 30, 2001Inventors: EDWARD C. COLEMAN, TWYLA P. STUBBLEFIELD, EILEEN M. HALLIDAY
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Patent number: 6254919Abstract: A moist, shelf-stable blueberry product is prepared in a form suitable for packaging separately with muffin mixes, breakfast cereal and the like. The preferred product has a moisture content of from about 30 to about 50% and an Aw of from about 0.80 to about 0.85. The process entails immersing blueberries in two baths, the first of sugar syrup and the second containing an aqueous food acid. Following removal from the baths, the blueberries are rinsed and then dried with hot air at a temperature effective for pasteurization.Type: GrantFiled: June 29, 1999Date of Patent: July 3, 2001Assignee: Maine Wild Blueberry CompanyInventor: Robert M. Phillips
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Publication number: 20010002267Abstract: The present invention provides a low moisture cheesecake product having extended shelf life stability. It includes a crust whose water activity ranges from about 0.40 to about 0.86, and a cheesecake filling whose water activity ranges from about 0.76 to about 0.86. The water activity of the finished cheesecake product ranges from about 0.60 to about 0.86. The shelf life stability of the cheesecake product is at least about 3 months at refrigerated temperature. In favorable embodiments of the cheesecake product, its size and shape are appropriate for an individual serving as a snack or a dessert. The filling comprises less than about 60% by weight cream cheese, and includes ingredients that contribute to a lowering of the water activity of the cheesecake product.Type: ApplicationFiled: January 16, 2001Publication date: May 31, 2001Applicant: Kraft Foods, Inc.Inventor: Lauren E. Rapaport
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Patent number: 6238717Abstract: An improved cottage cheese product have increased shelf life is provided. A relatively small amount of calcium carbonate is added to the dressing. The calcium carbonate-containing dressing is then blended with cottage cheese curd to form the improved cottage cheese product which is then packed into individual containers. At the pH of the cottage cheese product, the calcium carbonate is converted to carbonic acid which is then converted to carbon dioxide, normally over about a two week period at refrigeration temperatures within the package. Conventional cold pack cottage cheese has an average shelf life of about 20 to about 30 days at refrigeration temperatures. The improved cottage cheese described herein has an average shelf life of about 30 to 40 days or longer at refrigeration temperatures. The increased stability is obtained without loss of organoleptic properties and without extensive process modifications.Type: GrantFiled: January 10, 2000Date of Patent: May 29, 2001Assignee: Kraft Foods, Inc.Inventors: David K. Hayashi, Kaiser Rajinder Nauth
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Patent number: 6231905Abstract: A packaging system and method utilizes a modified atmosphere package including a first package and a second package. The first package includes a non-barrier portion substantially permeable to oxygen, while the second package is substantially impermeable to oxygen. After a food product such as raw meat is placed within the first package, the first package is sealed and then inserted into the second package without sealing the second package so as to create a pocket between the first and second packages. The system and method first employ an oxygen reduction technique such as evacuation, gas flushing, and/or scavenging to quickly reduce the oxygen level in the pocket to a first non-zero level, and then employ an activated oxygen scavenger to further reduce the oxygen level to zero percent after the package is sealed. The oxygen scavenger is activated with an oxygen uptake accelerator to increase the rate at which the oxygen is absorbed.Type: GrantFiled: October 8, 1998Date of Patent: May 15, 2001Inventors: Gary R. DelDuca, Alan E. Deyo, Vinod K. Luthra, Wen P. Wu
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Patent number: 6203840Abstract: Full-moisture, shelf-stable pasta product having a pH of about 3.7 to 4.5, and comprising a cooked or pre-cooked pasta having a dry-matter content of from about 30 to 45 percent by weight, an acid, and an oil. A process for manufacturing a full-moisture, shelf-stable pasta product, which comprises preparing a mixture having a dry-matter content of 60 to 75 weight percent and comprising a cereal flour or semolina and added water, forming a portioned pasta product, blanching the pasta product, dipping the blanched pasta product into acidified water at ambient temperature, and packaging the pasta product.Type: GrantFiled: March 26, 1999Date of Patent: March 20, 2001Assignee: Nestec S.A.Inventors: Philipp Paul Meyer, Eugene Scoville, Göran Jaelminger
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Patent number: 6196237Abstract: A method for washing cored heads of lettuce includes placing such heads in a position with their cored holes facing downwardly toward an upwardly-directed spray of an aqueous solution, directing such a spray into, and washing the holes, then pushing the heads from that position onto a conveyor.Type: GrantFiled: July 1, 1999Date of Patent: March 6, 2001Assignee: Fresh Express Corp.Inventors: Richard S. Brown, Eugene D. Rizzo
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Patent number: 6194009Abstract: Refrigeration-shelf-stable ready-to-feed and concentrated infant formulas can be prepared through a ultra-pasteurization and/or pasteurization process. The ultra-pasteurized and/or pasteurized infant formulas contain complete balanced quantities of nutrients.Type: GrantFiled: March 2, 2000Date of Patent: February 27, 2001Assignee: Princeton Nutrition, LLCInventor: A. Reza Kamarel
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Patent number: 6171633Abstract: A stable composition containing milk, fruit or vegetable juice, gum-based stabilizers, and a composition containing an amino acid, an organic acid or inorganic acid, and a metal ion is disclosed. The composition is useful as a stable beverage with a pH from 3.0 to 7.0, preferably 3.0 to 4.6.Type: GrantFiled: August 12, 1999Date of Patent: January 9, 2001Assignee: Natura, Inc.Inventors: Joel Dulebohn, Lavaughn Hill, Ronald J. Carlotti
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Patent number: 6171626Abstract: This invention relates to a process for detoxifying shellfish contaminated with paralytic toxin. Actually no industrial method has been described that is 100% effective for detoxification of shellfish containing this type of toxins. Decontamination is achieved through a process involving the chemical treatment of shellfish. This chemical treatment consists of preincubating and then cooking the shellfish in an alkaline pH solution. This treatment can be combined with one or more other procedures for the reduction of the products' final toxicity, these other procedures including, for example, partial shellfish detoxification by depuration, removal of the most toxic parts, and commercial cooking/canning of the shellfish. The process reduces total toxicity levels in shellfish to values below 80 &mgr;g of eq. STX/100 g shellfish, independently of the toxin profile, or the initial toxicity present in the shellfish.Type: GrantFiled: July 9, 1997Date of Patent: January 9, 2001Assignee: Tepual S.A.Inventors: Nestor Lagos, Max Rutman, Jenny Blamey, Maria Paz Ocaranza, Mario Chiong, Juan Pablo Hinrichsen, Claudia Lopez
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Patent number: 6113962Abstract: A process for preserving the color of red meat, which entails contacting the meat with an effective amount of an atmosphere selected from the group consisting of a noble gas, a mixture of noble gases and a mixture containing at least one noble gas and a carrier gas, the noble gas in the mixture with the carrier gas being selected from the group consisting of argon, neon, xenon an krypton and being present in said mixture in an amount of greater than about 10% by volume.Type: GrantFiled: August 17, 1994Date of Patent: September 5, 2000Assignee: American Air LiquideInventor: Kevin C. Spencer
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Patent number: 6103281Abstract: A packaging system and method utilizes a modified atmosphere package including a first package and a second package. The first package includes a non-barrier portion substantially permeable to oxygen, while the second package is substantially impermeable to oxygen. After a food product such as raw meat is placed within the first package, the first package is sealed and then inserted into the second package without sealing the second package so as to create a pocket between the first and second packages. The system and method first employ an oxygen reduction technique such as evacuation, gas flushing, and/or scavenging to quickly reduce the oxygen level in the pocket to a first non-zero level, and then employ an activated oxygen scavenger to further reduce the oxygen level to zero percent after the package is sealed. The oxygen scavenger is activated with an oxygen uptake accelerator to increase the rate at which the oxygen is absorbed.Type: GrantFiled: October 8, 1998Date of Patent: August 15, 2000Assignee: Tenneco Packaging Inc.Inventors: Gary R. DelDuca, Alan E. Deyo, Vinod K. Luthra, Wen P. Wu
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Patent number: 6060101Abstract: A composition and method for preparing a food supplement. The composition consisting essentially of at least 70% by weight of an oil seed constituent, at least 8% by weight of an additional plant constituent and at least 4% by weight of yeast wherein oil seed constituent, additional plant constituent and yeast are prepared by blending and cutting for less than about 20 minutes at a temperature of less than about 100.degree. F. and in the presence of light of a wavelength not greater than that of red light and of an intensity not greater than that of a darkroom light to thereby inhibit oxidation of the components of the composition.Type: GrantFiled: April 7, 1999Date of Patent: May 9, 2000Assignee: Designing Health, Inc.Inventors: Udo Erasmus, Robert MacIntosh Collett
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Patent number: 6060102Abstract: A composition and method for preparing a food supplement. The composition consisting essentially of at least 70% by weight of an oil seed constituent, at least 8% by weight of an additional plant constituent and at least 4% by weight of yeast wherein oil seed constituent, additional plant constituent and yeast are prepared by blending and cutting for less than about 20 minutes at a temperature of less than about 100.degree. F. and in the presence of light of a wavelength not greater than that of red light and of an intensity not greater than that of a darkroom light to thereby inhibit oxidation of the components of the composition.Type: GrantFiled: April 7, 1999Date of Patent: May 9, 2000Assignee: Designing Health, Inc.Inventors: Udo Erasmus, Robert MacIntosh Collett
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Patent number: 6039985Abstract: Refrigeration-shelf-stable ready-to-feed and concentrated infant formulas prepared through an ultra-pasteurization and/or pasteurization process, comprise per five fluid ounces from about 1.8 to about 6.3 grams of protein; from about 3.3 to about 15.9 grams of fat; from about 300 mg to about 3000 mg of linoleic acid; from about 250 to about 900 IU of Vitamin A; from about 40 to about 180 IU of Vitamin D; from about 0.7 to about 9 IU of Vitamin E; from about 4 to about 24 mcg of Vitamin K; from about 40 to about 300 mcg of Thiamine (Vitamin B1); from about 60 to about 450 mcg of Riboflavin (Vitamin B2); from about 35 to about 180 mcg of Vitamin B6; from about 0.15 to about 0.9 mcg of Vitamin B12; from about 250 to about 3150 mcg of Niacin; from about 4 to about 48 mcg of Folic Acid (Folacin); from about 300 to about 1500 mcg of Pantothenic Acid; from about 1.5 to about 13.Type: GrantFiled: May 4, 1999Date of Patent: March 21, 2000Assignee: Princeton Nutrition, L.L.C.Inventor: A. Reza Kamarei
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Patent number: 6033701Abstract: Foods, food ingredients, and cooked foods are preserved by the application of pressure of at least 70 MPa (10,000 psi) for more than twelve hours. Some meat and seafood requires maintenance of pressure for the duration of storage and most can be held in good condition without spoiling for more than 1 month. For some fruits and vegetables ripening is stopped by the pressure treatment and packaged products can be stored without refrigeration for at least 6 months while other fruits and vegetables are preserved by 5 day pressure treatment at 175 Mpa (25,000 psi). Meat and seafood is preserved by pressure treatment in various marinades. Because no heat is used foods retain much of their firmness and texture.Type: GrantFiled: November 25, 1996Date of Patent: March 7, 2000Inventor: Gerald Phillip Hirsch
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Patent number: 6030650Abstract: Complete nutritional milk compositions and products such as unflavored and flavored milks, yogurts, ice creams and frozen yogurts can be prepared through pasteurization, ultra-pasteurization or sterilization processes. By varying the choice and quantity of nutritional and functional ingredients, compositions which include a milk comprise, per service size: from about 0.1% to about 20% of the daily value of Sodium, Potassium, vitamin A, and vitamin C; from about 0.1% to about 40% of the daily value of Calcium; from about 0.1% to about 20% of the daily value of iron; from about 0.1% to about 30% of the daily value of vitamin D; from about 0.1% to about 20% of the daily value of vitamin E, vitamin K and Thiamine; form about 0.1% to about 30% of the daily value of Riboflavin; from about 0.1% to about 20% of the daily value of Niacin, vitamin B6, Folate, vitamin B12, Biotin, and Pantothenic acid; from about 0.1% to about 30% of the daily value of Phosphorus; and from about 0.Type: GrantFiled: May 4, 1999Date of Patent: February 29, 2000Assignee: Princeton Nutrition, L.L.C.Inventor: A. Reza Kamarei
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Patent number: 6007860Abstract: A composition and method for preparing a food supplement. The composition consisting essentially of at least 70% by weight of an oil seed constituent, at least 8% by weight of an additional plant constituent and at least 4% by weight of yeast wherein oil seed constituent, additional plant constituent and yeast are prepared by blending and cutting for less than about 20 minutes at a temperature of less than about 100.degree. F. and in the presence of light of a wavelength not greater than that of red light and of an intensity not greater than that of a darkroom light to thereby inhibit oxidation of the components of the composition.Type: GrantFiled: April 7, 1999Date of Patent: December 28, 1999Assignee: Designing Health, Inc.Inventors: Udo Erasmus, Robert MacIntosh Collett
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Patent number: 6007863Abstract: A process for treating and storing freshly cut pineapple greatly enhances flavor and increases shelf life of the cut pineapple, maintaining the enhanced flavor. The freshly cut pineapple is first surface-disinfected. Its Brix and acid, and thus Brix/acid ratio, are measured or estimated. Then selection is made from batches of previously stored pineapple juice, which may be from a different season or different part of the same season. The juice is selected to have a Brix/acid ratio which counterbalances that of the fresh fruit, so that the combined fruit/juice has a Brix/acid ratio of around 19, or preferably in the range of about 16 to 23. The previously stored juice is from prior pineapple crops, varying from batch to batch in Brix/acid ratio, filtered and pasteurized, then frozen or maintained near freezing. The freshly cut fruit, preferably chilled to just above freezing, is immersed in the selected juice, which may be a blend of several batches, and is stored and shipped preferably close to freezing.Type: GrantFiled: October 16, 1998Date of Patent: December 28, 1999Assignee: Maui Pineapple Company, Ltd.Inventors: Eduardo E. Chenchin, Marc M. Nishimoto, Debra D. Abram, Samson T. Hsia
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Patent number: 6001405Abstract: A process for the production of a pre-cooked, high moisture, shelf-stable or refrigerated, acidified filled pasta comprising a filling within a dough skin which comprises mixing pasta ingredients together to form a pasta dough, forming the dough into a sheet suitable to form the skin of the filled pasta, encasing a filling having a water activity of less than 0.93 and a pH of above 4.6 within the dough sheet to give a raw filled pasta, cooking the raw filled pasta in acidified water to a pH of above 4.6 to a moisture content of from 55 to 70% by weight, partially drying to achieve a moisture content of from 40 to 55% and a water activity of less than 0.93, and finally packaging the cooked pasta either with heat processing or under modified atmospheric conditions.Type: GrantFiled: August 25, 1997Date of Patent: December 14, 1999Assignee: Nestec S. A.Inventors: Rupak Bajracharya, George Cherian, Louise Barbara Wyant
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Patent number: 5958488Abstract: A process of preparing a shelf stable pasta having a moisture content of from about 15 to about 35% which comprises preparing a fresh pasta, steaming the fresh pasta, partially drying to a moisture content of from about 15 to about 35%, coating the partially dried pasta with a solid humectant in particulate form before or after placing in a package, and packaging the pasta in a container optionally under modified atmospheric conditions.Type: GrantFiled: April 25, 1997Date of Patent: September 28, 1999Assignee: Nestec S.A.Inventors: Janice Margaret Baker, Gene Frank Clyde
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Patent number: 5948458Abstract: Food-compositions that are high in unsaturated fats and lipids which renders them prone to a short shelf life due to the development of rancid taste and off-color from the exposure to ultraviolet light are protected therefrom through the addition of an effective amount of tricalcium phosphate. The UV blocking agent can also be incorporated in the clear plastic packaging, glass and film wrap thereby shielding the food therein from the ultraviolet light in this manner.Type: GrantFiled: December 17, 1997Date of Patent: September 7, 1999Assignee: Rhodia Inc.Inventors: William E. Swartz, Clark G. Hartford
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Patent number: 5945146Abstract: A fresh vegetable product having long shelf life is made from fresh vegetables which are cleaned and, if desired, peeled and/or subdivided, and contacted with a chemical mixture of the invention. The chemical mixture may include sodium acid pyrophosphate, calcium chloride, citric acid, potassium sorbate and, optionally, L-ascorbic acid. If the fresh vegetables are susceptible to discoloration upon exposure to air, e.g., peeled potatoes, the chemical mixture also includes sodium bisulfite in relatively small amounts. The contact of vegetables with air is minimized and preferably prevented during the process of the invention. The resulting fresh vegetable product has low sulfite content and is suitable for immediate consumption or further processing (such as cooking) without additional preparation.Type: GrantFiled: July 14, 1997Date of Patent: August 31, 1999Inventor: Jerry Richard Twinam
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Patent number: 5922383Abstract: The present invention relates to a method for long term storage of pickles in an environment free of brine or other liquid media. The method includes treating cucumbers in a brine solution at a temperature of about 195.degree. F. and then storing for about 24-72 hours at refrigeration temperatures to make pickles. The brine includes a preservative such as sodium benzoate. The brine is drained from the pickles. The pickles are packaged in a container free of brine or other liquid media at refrigeration temperatures.Type: GrantFiled: April 23, 1997Date of Patent: July 13, 1999Assignee: M.A. Gedney Co.Inventors: James R. Cook, Judith A. Matthias, Thomas E. Hitch
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Patent number: 5922382Abstract: This invention relates to a novel method of preserving fresh cut fruit for a prolonged period of time. More particularly, this invention is directed to a novel method of preparing and preserving fresh, vitaminized flavored or unflavored cut apple pieces to be stored in containers for extended periods of time of up to 6 weeks at refrigerated temperatures with the retention of acceptable naturally-occurring and adjunctive flavors, crisp texture and original whiteness or yellowness, being free of enzymatic browning.Type: GrantFiled: November 8, 1996Date of Patent: July 13, 1999Assignee: The University of British ColumbiaInventors: William Duncan Powrie, Chiu Hui Wu
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Patent number: 5869113Abstract: A method for preserving a food product, such as meat, using the steps of inoculating meat with an effective amount of euhygienic non-pathogenic, non-spoilage bacteria in order to competitively inhibit the growth of undesired pathogenic and spoilage bacteria. Edible films that incorporate and/or cover euhygenic bacteria on the food product are used to ensure competitive inhibition of undesired spoilage and pathogenic bacteria.Type: GrantFiled: November 18, 1996Date of Patent: February 9, 1999Assignee: Monfort, Inc.Inventors: Robert Paul Clayton, Rod A. Bowling
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Patent number: 5858432Abstract: A method for inhibiting the deterioration of processed fresh broccoli during shipment, comprising the steps of processing the broccoli for fresh consumption and exposing the processed broccoli to a solution of sodium citrate, ascorbic acid, sodium acid pyrophosphate, and L-cysteine hydrochloride, and water in which the sodium citrate, ascorbic acid, sodium acid pyrophosphate, and L-cysteine hydrochloride have been diluted to a combined weight percentage concentration of from about 1.00 to about 1.Type: GrantFiled: March 24, 1997Date of Patent: January 12, 1999Assignee: EPL Technologies, Inc.Inventors: Joe H. Cherry, Howard S. Kravitz, Hesham A. Gawad, Robert R. Sargert
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Patent number: 5858446Abstract: The present invention is directed to a herb product comprising a comminuted herb admixed with water, a water activity controlling substance in sufficient amounts for the herb product to have a water activity less than 0.90 and an effective amount of an edible agent, said effective amount of an edible agent being an anti-oxidizing effective amount of an edible anti-oxidant or an anti-discoloring effective amount of an edible salt or mixture thereof, said herb product being present in a substantially oxygen-free atmosphere. In addition, the present invention is directed to a method of making the herb product and to food compositions containing same.Type: GrantFiled: August 28, 1995Date of Patent: January 12, 1999Assignee: Byron Australia Pty LtdInventors: Victor Marcus Lewis, David Adrian Lewis
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Patent number: 5840356Abstract: Frozen fruit of at least one type is slowly thawed by refrigeration over a defined period of time, and then combined with a mix of 0.056% to 0.058% by weight of preservatives dissolved in purified water, 0.0% to 3.70% of natural sweetener or sweeteners, sufficient edible acid to give a pH range of about 2.3 to 3.8, and sufficient amounts of flavoring and coloring agent to give the desired flavor, color and consistency in the final product. The final fruit puree product has a brix value in the range of 6.0 to 25.0 which is a shelf-stable, ready to use fruit puree that does not require refrigeration.Type: GrantFiled: August 14, 1997Date of Patent: November 24, 1998Assignee: The Network Group, Inc.Inventor: Bert F. Swensen
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Patent number: 5834093Abstract: A bilayer laminated medical dressing having a thermally expandable passage is provided. The medical dressing achieves gas permeability as a function of temperature by cutting a star-shaped hole through the dressing when the dressing is flat and relaxed. On warming, the leaves between the radial cuts of the star-shaped hole curl and increase the hole size. Such a material is useful as a medical dressing.Type: GrantFiled: June 2, 1995Date of Patent: November 10, 1998Assignee: British Technology Group LimitedInventors: Anthony Arthur Leonard Challis, Michael John Bevis
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Patent number: 5834048Abstract: A method for preparing a food supplement. The food supplement consisting essentially of at least 70% by weight of an oil seed constituent, at least 8% by weight of an additional plant constituent and at least 4% by weight of yeast wherein oil seed constituent, additional plant constituent and yeast are prepared by blending and cutting for less than about 20 minutes at a temperature of less than about 100.degree. F. and in the presence of light of a wavelength not greater than that of red light and of an intensity not greater than that of a darkroom light to thereby inhibit oxidation of the components of the composition.Type: GrantFiled: May 3, 1997Date of Patent: November 10, 1998Assignee: Designing Health, Inc.Inventors: Udo Erasmus, Robert MacIntosh Collett
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Patent number: 5817356Abstract: According to the present invention, there is provided a process for the preparation of a fully cooked shelf stable or refrigerated acidified pasta product which includes the steps of mixing pasta ingredients with an encapsulated, hot water soluble/cold water insoluble edible acid, forming the dough into a pasta, steaming the pasta a first time, then treating the steamed pasta with water, afterwards steaming the pasta a second time and finally packaging the twice steamed pasta either with heat processing or under modified atmospheric conditions.Type: GrantFiled: May 13, 1996Date of Patent: October 6, 1998Assignee: Nestec S.A.Inventors: Ernest Kemp Gum, Jau Yann Hsu, Hyung Wook Kim, Elaine Regina Wedral
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Patent number: 5804232Abstract: The present invention relates to a process for preparing an instant rice nectar which can be preserved for long time. The instant rice nectar of the invention is prepared by the process which comprises the steps of: adding water to malt while stirring, filtrating to obtain malt extract, adding starch hydrolase to the malt extract and saccharifying, heating and chilling, filtering, and adding sugar to the filtrate so that the total sugar content reaches Brix 32 to 68; steeping nonglutinous rice in water and boiling, adding 1 to 3 times of water by weight and starch hydrolase to the resulting nectaring rice, and saccharifying; diluting the malt extract with water saccharified nectaring rice to the resulting mixture, and filling up a container with rice nectar thus produced and sealing; and, putting the container filled with the rice nectar in a retort chamber and sterilizing.Type: GrantFiled: September 29, 1995Date of Patent: September 8, 1998Assignee: Vilac Company Ltd.Inventors: Jung-Man Kim, Bong-Jae Lee, Joung-Yeoul Lee, Sang-Hwan Han, Kwang-Ho Lee
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Patent number: 5750165Abstract: A method of processing an ESL (extended shelf-life) refrigerated potato product (various cuts) is disclosed. The product is acid blanched when pasteurized and then "seeded" with lactic acid starter culture. The prepared product line has desirable organoleptic qualities and can be stored at refrigerated temperatures typical of commercial retail stores (30.degree.-56.degree. F.) as well as the home refrigeration system. The products have been proven to be pathologically safe when exposed to extended periods of temperature abuse.Type: GrantFiled: April 16, 1996Date of Patent: May 12, 1998Inventor: Dale E. Erway
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Patent number: 5747079Abstract: The invention provides oxygenated solutions, such as beverages, useful for the alleviation of halitosis. Further provided are methods of using these solutions in remediating mouth odor.Type: GrantFiled: December 12, 1996Date of Patent: May 5, 1998Inventor: Howard L. Hoffman
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Patent number: 5700506Abstract: A method by which the shelf life of fresh tomato pieces can be substantially increased is provided. According to the method, cored fresh tomatoes are contacted with a chlorine solution, cut into pieces, contacted with an aqueous solution of a calcium salt, and packaged in a container having a gas permeability of about 90 to about 160 cc of oxygen/100 square inch/day. The packaging is carried such that the residual oxygen level in the container after sealing is between about 2% and about 10%. In a preferred embodiment, the processing steps are carried out at an ambient temperature of between about 34.degree. F. and about 50.degree. F.Type: GrantFiled: October 27, 1995Date of Patent: December 23, 1997Assignee: DNA Plant Technology CorporationInventor: Gurmail Mudahar
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Patent number: 5672369Abstract: A preproofed, uncooked dough is provided with improved storage stability. The dough product is packaged in a sealed package and stored at a temperature of less than about 45.degree. (7.degree. C.) and, if the package contains headspace, a substantial portion of the gas therein is the same as the leavening gas, carbon dioxide, and the dough also contains a polyol.Type: GrantFiled: June 7, 1995Date of Patent: September 30, 1997Assignee: The Pillsbury CompanyInventors: Dennis A. Lonergan, Peter S. Pesheck, Patricia W. Hahn
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Patent number: 5672406Abstract: A bilayer laminated material has a gas permeability increasing greatly with temperature, achieved by cutting a star-shaped hole in it when it is relaxed and flat. On warming, the leaves between the radial cuts curl and disproportionately increase the hole size. Such a material, if flat at 5.degree. C. and wide open at 20.degree. C., is useful for packaging vegetable produce.Type: GrantFiled: January 21, 1994Date of Patent: September 30, 1997Assignee: British Technology Group LimitedInventors: Anthony Arthur Leonard Challis, Michael John Bevis
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Patent number: 5616353Abstract: A composite barrier laminate for a carton for citrus juices that extends the shelf life of the citrus juice by inhibiting the proliferation of microbial growth therein. The composite barrier laminate has a plurality of layers with one layer being a thin barrier skin coat in contact with the juice. The skin coat is impervious to the antimicrobial agent D-limonene and is effective to prevent the migration of the D-limonene found in the citrus juice. A method for extending the shelf life of a citrus juice stored in a paperboard carton for preventing the D-limonene present in the citrus juice stored in a carton from migrating into the carton structure by making the innermost layer of the carton impervious to D-limonene is disclosed as is a method for preserving the antimicrobial properties present in a citrus juice that is stored in a paperboard carton formed from a laminate by preventing migration of D-limonene from the citrus juice into the laminate by making the innermost layer impervious to D-limonene.Type: GrantFiled: January 24, 1994Date of Patent: April 1, 1997Assignee: Champion International CorporationInventors: Robert V. Wright, Ann Marie Chuprevich
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Patent number: 5616354Abstract: A method for processing a fruit product such as fresh strawberries provides greatly prolonged shelf life by cooling the strawberries, washing the strawberries in a first chilled chlorine bath, slicing the strawberries to provide sliced strawberries, washing the sliced strawberries in a second chilled chlorine bath, draining the sliced strawberries to remove moisture therefrom, washing the sliced strawberries in a bath that comprises a citric acid and tribasic calcium solution, drying the sliced berries with de-humidified air, placing a selected weight of the strawberries into each one of a plurality of gas-impermeable containers, and sealing the containers with a breathable film.Type: GrantFiled: October 12, 1995Date of Patent: April 1, 1997Inventors: Nicholas J. Tompkins, Tim T. Murphy, Andrew T. Furukawa
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Patent number: 5599573Abstract: An acidified pasta product is prepared by mixing a farinaceous material, an edible acid and water to obtain an acidified dough, forming the acidified dough into a shape to obtain a raw acidified pasta product, steaming the raw pasta product to surface-gelatinize the raw pasta product to obtain a surface-gelatinized pasta product, contacting the surface-gelatinized product with water to obtain a wet acidified pasta product, steaming the wet product for cooking the wet product to obtain a steam-cooked acidified pasta product and packaging the steam-cooked product to obtain a packaged acidified pasta product.Type: GrantFiled: May 31, 1995Date of Patent: February 4, 1997Assignee: Nestec S.A.Inventors: Gale J. Barnes, David Collins-Thompson, Jau Y. Hsu
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Patent number: 5593714Abstract: Foods and food ingredients are sterilized and preserved by the application of pressure of 250 KPa (25,000 psi) for 5 days. Some seafood requires maintenance of pressure for the duration of storage. For most fruits and vegetables ripening is stopped by the pressure treatment and packaged products can be stored without refrigeration for at least 6 months. Because no heat is used foods retain much of their firmness and texture.Type: GrantFiled: December 6, 1994Date of Patent: January 14, 1997Inventor: Gerald P. Hirsch
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Patent number: 5576035Abstract: A method for preserving a food product, such as meat, is provided. The method comprises the steps of inoculating meat with an effective amount of non-pathogenic, non-spoilage bacteria in order to competitively inhibit the growth of undesired pathogenic and spoilage bacteria. Preferably, either L. delbrueckii or Hafnia alvei bacteria are used to inoculate a meat product. Bacteria present on a meat product is first reduced to a number below about 5000 bacteria per gram of meat, e.g. by dehairing an animal and then spraying the meat with an organic acid prior to inoculation with bacteria. The meat product is then vacuum packaged and stored in a refrigerated environment of about -1.degree. C. to about 7.degree. C. Meat products preserved in accordance with the method of the invention can enjoy a refrigerated shelf life of up to about 150 days without surface discoloration or the generation of undesirable gaseous by-products.Type: GrantFiled: September 29, 1994Date of Patent: November 19, 1996Assignee: Monfort, Inc.Inventors: Rod A. Bowling, Robert P. Clayton
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Patent number: 5573797Abstract: An antimicrobial composition comprising a Streptococcus-derived or Pediococcus-derived bacteriocin or synthetic equivalent antibacterial agent in combination with a chelating agent. Such composition may be used in conjunction with a foodstuff or with a food packaging film.(with or without the chelating agent) to protect foodstuffs against growth of harmful bacteria such as Listeria. Also disclosed are methods of protecting foodstuffs using film having a transferrable antimicrobial agent which may protect foodstuff surfaces before and/or following removal of the film and peelable films useful in such methods which may include the above bacteriocin.Type: GrantFiled: April 23, 1993Date of Patent: November 12, 1996Assignee: Viskase CorporationInventor: Darrel L. Wilhoit
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Patent number: 5573799Abstract: The color of cured comminuted meat is stabilized by curing comminuted meat with a curing medium containing an edible iron salt encapsulated in an edible thermoresistant and oxygen-permeable material.Type: GrantFiled: January 12, 1995Date of Patent: November 12, 1996Assignee: Nestec S.A.Inventors: Dominique Villot, Christer Zander
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Patent number: 5573800Abstract: An antimicrobial composition comprising a Pediococcus-derived bacteriocin or synthetic equivalent antibacterial agent in combination with a chelating agent. Such composition may be used in conjunction with a foodstuff or with a food packaging film (with or without the chelating agent) to protect foodstuffs against growth of harmful bacteria such as Listeria. Also disclosed are methods of protecting foodstuffs using film having a transferrable antimicrobial agent which may protect foodstuff surfaces before and/or following removal of the film and peelable films useful in such methods which may include the above bacteriocin.Type: GrantFiled: April 23, 1993Date of Patent: November 12, 1996Assignee: Viskase CorporationInventor: Darrel L. Wilhoit
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Patent number: 5573801Abstract: An antimicrobial composition comprising a Streptococcus-derived or Pediococcus-derived bacteriocin or synthetic equivalent antibacterial agent in combination with a chelating agent. Such composition may be used in conjunction with a foodstuff or with a food packaging film (with or without the chelating agent) to protect foodstuffs against growth of harmful bacteria such as Listeria. Also disclosed are methods of protecting foodstuffs using film having a transferrable antimicrobial agent which may protect foodstuff surfaces before and/or following removal of the film and peelable films useful in such methods which may include the above bacteriocin.Type: GrantFiled: April 23, 1993Date of Patent: November 12, 1996Assignee: Viskase CorporationInventor: Darrel L. Wilhoit
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Patent number: 5562938Abstract: Fully cooked, starchy foodstuffs, such as rice and pasta, are preserved against microbiological spoilage by treatment with a predetermined quantity of an edible acid. Packages of fully cooked starchy foodstuffs are provided which are shelf-stable for periods in excess of 6 months and are neutralized to a proper pH to avoid sourness. Ready-to-eat meals of neutralized acid preserved starchy foodstuffs are also provided. Edible alkaline neutralizing agents may be used to balance the pH. Also provided are methods for producing shelf-stable fully cooked, starchy foodstuffs wherein measured quantities of acid are introduced to fully cooked, starchy foodstuffs to inhibit microbiological growth.Type: GrantFiled: May 22, 1995Date of Patent: October 8, 1996Assignee: Borden, Inc.Inventors: Yanien Lee, Carleton G. Merritt, Stephen R. Gillmore, Nancy E. Dermody