Involving Temperature 32 Degrees F. Or Less Patents (Class 426/393)
  • Patent number: 10046071
    Abstract: The invention relates to a continuous sterilizing system comprising a sterilizing body into which a thermal fluid is introduced for sterilizing products, the products to be sterilized being arranged in containers that circulate inside the sterilizing body, said sterilizing body being divided into different sterilization zones by means of dividing walls, and each of said dividing walls having a through-opening that is substantially the same shape as a container, such that the containers close the through-openings of the dividing walls, rendering the sterilization zones thermally isolated from one another.
    Type: Grant
    Filed: February 13, 2014
    Date of Patent: August 14, 2018
    Assignee: SURDRY, S.L.
    Inventor: Jose Vicente Bertomeu Asategui
  • Patent number: 9816735
    Abstract: Methods and systems for pumping compressible fluids in high pressure applications such as high-pressure liquid chromatography (HPLC) or supercritical fluid chromatography (SFC) applications are disclosed. An improved cooling device for a pump head for use in a supercritical fluid chromatography (SFC) system is described. A system for chilling a pumping system, includes a Peltier cooling element in thermal contact with a pump head, wherein the cooling element chills the pump head and a mobile phase fluid flowstream prior to the mobile phase fluid entering the pump; a fluid-cooled heat exchanger, attached to the Peltier cooling element, which removes heat from the cooling element using a circulating fluid; and a second heat exchanger which cools the circulating fluid.
    Type: Grant
    Filed: May 20, 2016
    Date of Patent: November 14, 2017
    Assignee: Agilent Technologies, Inc.
    Inventors: Kimber D. Fogelman, Terry A. Berger
  • Patent number: 9463169
    Abstract: A formulation to increase the ratio of gastrointestinal microbiota in phylum Bacteroidetes to microbiota of Firmicutes phylum preferably includes about 20-60 mg/kg of body weight of fermentable fiber, about 10-30 mg/kg of body weight of beta glucan and about 20-60 mg/kg of body weight of blueberry extracts or any fruit or berry ingredient preparation containing similar phenolics. This formulation is preferably used to control body weight, body composition, and blood glucose regulation, preferably in humans, and is preferably administered orally, preferably twice per day.
    Type: Grant
    Filed: August 17, 2012
    Date of Patent: October 11, 2016
    Assignee: MicroBiome Therapeutics, LLC
    Inventors: Mark L. Heiman, Dean P. Stull, Justin W. Peno
  • Patent number: 9435784
    Abstract: The present disclosure provides methods for determining the film forming potential of food products. In a general embodiment, a method for determining the film forming potential of a food product is provided and includes providing a temperature-control device having a processor and a computer readable medium storing instructions which, when executed, cause the processor to cycle an interior temperature of the temperature-control device between different temperatures in a predetermined amount of time. The methods further include placing a packaged food product in the temperature-control device, and causing the processor to execute the stored instructions.
    Type: Grant
    Filed: December 31, 2013
    Date of Patent: September 6, 2016
    Assignee: Nestec S.A.
    Inventors: Leigh Anne Higgins, Vivek Gnanasekharan
  • Patent number: 9049877
    Abstract: Crispy French fry-style food products are prepared by modification of the water content and the texture of the products' surface layers prior to deep frying. The surface modifications include surface firming, enzyme treatments, starch infusion and/or ultrasound treatment.
    Type: Grant
    Filed: August 15, 2011
    Date of Patent: June 9, 2015
    Assignee: Elwha LLC
    Inventors: Maxime Jean Jerome Bilet, Nathan P. Myhrvold, M. G. Johnny Zhu
  • Publication number: 20150118371
    Abstract: A process for producing frozen untapped young coconut water inside its carved young tender meat. The packaged frozen young untapped coconut water inside its very own carved young tender coconut meat comprises two freezing steps wherein the prepackaged product is frozen before packaging and sealing in a packaging cup and frozen again in a standard freezer.
    Type: Application
    Filed: January 8, 2015
    Publication date: April 30, 2015
    Inventor: Alvin Velasco
  • Patent number: 8986800
    Abstract: Cooking bag containing a copolymer containing monomer units of a dimerised fatty acid or a derivative thereof. Use the cooking bag for cooking food. A process for storing and cooking of food comprising the steps: a) filling the cooking with food, b) storing the filled cooking bag at a temperature below 0° C., c) cooking the food.
    Type: Grant
    Filed: September 7, 2010
    Date of Patent: March 24, 2015
    Assignee: DSM IP Assets B.V.
    Inventors: Atze Jan Nijenhuis, Paul Willem Jan Van Den Heuvel, Paul Alexander Moruzi
  • Publication number: 20150064322
    Abstract: A process for processing animal protein product involves cutting an unpasteurized piece of the product into slices, vacuum sealing the sliced unpasteurized product in a pouch with the slices stacked tightly together, cooking the vacuum sealed product to at least its pasteurization temperature while vacuum sealed within the pouch, and refrigerating or freezing the pasteurized product still sealed in the pouch.
    Type: Application
    Filed: November 18, 2014
    Publication date: March 5, 2015
    Applicant: CUISINE SOLUTIONS, INC.
    Inventor: Jean-Pierre GUILLAUD
  • Publication number: 20150024098
    Abstract: An apparatus and method for making frozen food products from a fruit puree, i.e. a flowable banana meat or a flowable blend of fruit meat and other edible ingredients. A composition that includes peeled bananas and at least one antioxidant may be mixed in a mixing device at ambient temperature and under less than one atmosphere of pressure, forming the puree. The temperature of the puree is reduced to a semi-frozen state by passing the puree through a heat exchanger. The semi-frozen puree is then formed into food products with a pre-determined volume, shape, and weight by a molding or extrusion process. Sticks, if desired, may be inserted, and the shaped puree is then frozen to solidified cores. The solidified cores may be coated with chocolate and treated with other edible toppings and then packaged.
    Type: Application
    Filed: January 31, 2013
    Publication date: January 22, 2015
    Applicant: Totally Bananas Inc.
    Inventor: Charles J. Pheterson
  • Publication number: 20140335231
    Abstract: A frozen pizza preparation package and method where the package incorporates a frozen pizza, microwave-crisping sequence instructions that instruct sequential steps of heating the frozen pizza in a microwave oven followed by crisping the crust upon a stovetop heat source, disposable crisping means that allow crisping on a stovetop without having to clean a pan, a substantially flat transfer element that is one of a transfer substrate or a combination transfer substrate and disposable crisping means. The package provides for rapid and convenient preparation of a frozen pizza with a more crisp crust than with present frozen pizzas.
    Type: Application
    Filed: July 24, 2014
    Publication date: November 13, 2014
    Inventors: Michael Weinstein, Robert E Weinstein
  • Publication number: 20140322396
    Abstract: A method for packaging a frozen food product includes placing a fluid food product into a flexible container, sealing the container and pasteurizing the food product in the sealed container. The method further includes applying a form to at least one surface of the flexible container, the form embossing the container and creating a series of compartments separated by thin segments therebetween, and freezing the product in the container with the form in place.
    Type: Application
    Filed: April 29, 2014
    Publication date: October 30, 2014
    Applicant: J.R. Simplot Company
    Inventor: David Bruce Walker
  • Publication number: 20140272017
    Abstract: A consumer-oriented method of processing and packaging single serving packages is provided that improves convenience and safety, reduces pathogens and spoilage, and promotes improved dietary intake, while extending frozen shelf life, wherein fruit is processed to create ready-to-eat single serving packages of preservative-free frozen fruit pieces that may be readily consumed without utensils, and which may include a freezing step that significantly extends frozen shelf life beyond that attainable using conventional fruit processing methods.
    Type: Application
    Filed: March 15, 2013
    Publication date: September 18, 2014
    Inventor: Cyrus A. SEPEHR
  • Publication number: 20140242223
    Abstract: A frozen pizza preparation package and method includes a frozen prebaked pizza crust, pizza toppings, microwave-crisping sequence instructions that instruct sequential steps of heating the frozen prebaked pizza crust and pizza toppings in a microwave oven followed by crisping the crust using a crisping appliance, and a unifying container incorporating the frozen prebaked pizza crust, pizza toppings and the sequence instructions.
    Type: Application
    Filed: February 19, 2014
    Publication date: August 28, 2014
    Inventors: Michael Weinstein, Robert E Weinstein
  • Publication number: 20140242232
    Abstract: Disclosed is a method for preparing shellfish including providing a substantially flexible liquid-permeable container having at least one open end; providing a plurality of shellfish in the container; closing the or each open end of the container; and tensioning the container to compact the shellfish and prevent the shellfish from opening. In preferred embodiments the flexible liquid-permeable container includes a mesh bag which is tensioned by twisting to keep the shellfish closed while enabling the shellfish to be cooked, dried, and/or frozen in the bag. An apparatus adapted to perform the method is also disclosed.
    Type: Application
    Filed: October 23, 2012
    Publication date: August 28, 2014
    Applicant: WESTHAVEN MARKETING LTD.
    Inventor: Alister John McDonald
  • Publication number: 20140193554
    Abstract: The present invention relates to a method for preparing a ready-to heat, preservative free meal, comprising selecting at least one food product; preparing each food product; placing the prepared food products within a container; thermalizing; cooling down; and conditioning. The ready-to heat, preservative free meal comprises at least one of a protein portion, a portion of slow carbohydrates and a portion of vegetables.
    Type: Application
    Filed: June 8, 2012
    Publication date: July 10, 2014
    Applicant: FLEURY MICHON
    Inventors: Jean-Claude Boissinot, Jean-Sébastien Chasles
  • Publication number: 20140147573
    Abstract: Disclosed herein are compositions and methods related to preservation of plants, including trimmings and portions of leafy green plants A exemplary method for preserving fresh herbs may comprise: a. obtaining fresh trimmings from a plant; b. grinding and/or chopping th fresh trimmings to form processed trimmings; c. packaging the processed trimmings in a container; and d. freezing the processed trimmings; wherein the interior environment of the container contains substantially no oxygen.
    Type: Application
    Filed: January 11, 2012
    Publication date: May 29, 2014
    Applicant: HERB SUN LIMITED
    Inventor: Marie Nancy Mercanti
  • Publication number: 20140106033
    Abstract: A beverage supplement and method for making the same is disclosed. In some embodiments the beverage supplement is comprised of a first frozen composition made from at least one additive mixed with at least one liquid and a second frozen composition made from at least one additive mixed with at least one liquid, wherein the resulting frozen compositions may have different/varying surface areas, shapes, volumes, flavors, and concentrations. Varying the combination of surface areas, shapes, volumes, formulas, flavors, and concentrations of frozen compositions influences the duration of complete liquefaction and the release of additives, allowing a user to create an iced beverage with greater flavor control.
    Type: Application
    Filed: October 10, 2013
    Publication date: April 17, 2014
    Inventor: Matthew P. Roberts
  • Publication number: 20140065273
    Abstract: A bakery tray made of an all-natural fibrous material is disclosed to store, ship, bake, and display single-serve baked goods such as muffins and cupcakes. The tray has a plurality of cups and a top plate for serving the cups in position relative to each other. The tray also includes various structures to provide uniform baking of baked goods in either a convention or microwave oven.
    Type: Application
    Filed: August 30, 2012
    Publication date: March 6, 2014
    Applicant: Ultra Green Inc.
    Inventor: Calvin S. Krupa
  • Patent number: 8653482
    Abstract: Disclosed is a method of freezing a body or a portion thereof. The method comprises exposing at least a part of the body to a coolant having a temperature below the freezing point of the body, and at the same time operating an electromagnetic heater, as to maintain the at least part of the body at a temperature above its freezing point; and reducing the electromagnetic heating to allow the at least a part of the body to freeze. The electromagnetic heater comprises a resonator, and the heated part of the body is heated inside the resonator.
    Type: Grant
    Filed: August 29, 2007
    Date of Patent: February 18, 2014
    Assignee: Goji Limited
    Inventor: Eran Ben-Shmuel
  • Publication number: 20140037801
    Abstract: A food container including an inner wall defining a food-containing cavity, and an outer wall defining a geometry of the food container. The outer wall is in contact with the inner wall to provide a unitary structure encapsulating a chamber between the inner wall and the outer wall of the food container. An aqueous salt solution is contained within the chamber between the inner wall and the outer wall. The aqueous salt solution has a water to salt by volume ratio that ranges from 2.5 parts water to 1 part salt to 3.5 parts water to 1 part salt. Following removal of the food container from a refrigeration unit, the aqueous salt solution of the food container maintains a temperature of a foodstuff positioned within the food-containing cavity with a range from ?0.5° C. and 10° C.
    Type: Application
    Filed: July 31, 2012
    Publication date: February 6, 2014
    Inventors: Robert P. Cappadora, Anthony M. Cappadora
  • Patent number: 8628811
    Abstract: A process for preparing aerated ice confection particles by manufacturing an aerated ice confection in a mass; further freezing the mass cryogenically to a temperature close to the glass transition temperature (Tg) of the aerated ice confection to form a aerated frozen mass, and comminuting the frozen mass to aerated ice confection particles with a high surface area to volume ratio. These particles can be used for a variety of purposes but preferably are used for forming frozen ice drinks in a simple, rapid and convenient manner. This is particularly useful when a single serving of such drinks is desired as no special equipment to make the drink is required. The invention also relates to packaging for the aerated ice confection particles and methods of making frozen ice drinks from the aerated ice confection particles.
    Type: Grant
    Filed: March 13, 2009
    Date of Patent: January 14, 2014
    Assignee: Nestec S.A.
    Inventors: Dinakar Panyam, Madansinh Nathusinh Vaghela, Nishant Ashok Joshi, Hoo Tung Vincent Chan
  • 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: 20130337125
    Abstract: In a raw material preparing step, a rice powder as a primary raw material powder is added with a water to prepare a mixed raw material. In a kneading step, the mixed raw material is kneaded to form a kneaded substance. In a pressing/extending step, the kneaded substance is pressed and extended to form noodle dough sheet. In a slitting step, the noodle dough sheet is slit into predetermined noodle strand shape to obtain a continuous noodle strand However, these steps maintain a non-alpha state of the rice powder component In a packaging step, a unit-length noodle strand is accommodated in a pouch-like heat-resistant packaging container and hermetically sealed to obtain a packaged unit-length noodle strand, while maintaining a non-alpha state of the rice powder component in the noodle strand.
    Type: Application
    Filed: June 14, 2012
    Publication date: December 19, 2013
    Applicant: KOBAYASHI NOODLE CO., LTD.
    Inventor: Toshio Kobayashi
  • Publication number: 20130323393
    Abstract: The invention relates to a shelf/chilled stable mix of ingredients for the preparation of a frozen dessert, the ingredients being in a non-frozen state and contained in an aseptic sealed packaging, the ingredients comprising propylene glycol monoester of fatty acid as sole emulsifier or in combination with at least one further emulsifier for a frozen desserts.
    Type: Application
    Filed: February 8, 2012
    Publication date: December 5, 2013
    Applicant: NESTEC S.A.
    Inventors: Paola Olmos, Max Michel Puaud
  • Publication number: 20130316056
    Abstract: A process for producing cacao puree of high purity and yield involves steps of opening a cacao pod in a sanitary facility; promptly removing cacao seeds and cacao pulp and mucilage from the cacao pod; promptly separating 60%-98% of the cacao pulp and mucilage from the cacao seeds in a mechanical separator which sieves the pulp and mucilage to form a cacao puree; promptly collecting the cacao puree and placing it in a container; and promptly freezing the cacao puree to form a frozen cacao puree. The frozen cacao puree can be thawed and pasteurized for use in a beverage or other food product.
    Type: Application
    Filed: May 3, 2013
    Publication date: November 28, 2013
    Inventors: Rafael Parducci, Joseph W. Montgomery
  • Publication number: 20130273222
    Abstract: Disclosed herein is preservation system for nutritional substances. The preservation system obtains information about the nutritional substance to be preserved, senses and measures the external environment to the preservation system, senses and measures the internal environment to the preservation system, senses and measures the state of the nutritional substance, and stores such information throughout the period of preservation. Using this accumulated information, the preservation system can measure, or estimate, changes in nutritional content (usually degradation) during the period of preservation. Additionally, the preservation system can use this information to dynamically modify the preservation system to minimize detrimental changes to the nutritional content of the nutritional substance, and in some cases actually improve the nutritional substance attributes.
    Type: Application
    Filed: December 28, 2012
    Publication date: October 17, 2013
    Inventor: Eugenio Minvielle
  • Publication number: 20130251867
    Abstract: A frozen food package and method of producing and using the same is disclosed. The food package includes a bag which is freezable, ovenable and microwaveable. A frozen food assembly within the bag includes food (uncooked, cooked, or partially cooked), preferably an entree. Typically, the food assembly includes a meat, a fruit or vegetable, and a flavoring liquid such as a broth or stock, and may include infused oil or a dairy product. The food is typically embedded in the frozen liquid to facilitate handling and shipping and to align the frozen food with a display window of the bag. Chemical preservatives are not necessary and sauces may be omitted although sauces are not burned in the cooking process. The method typically includes sealing the frozen food in the liquid-impermeable bag and cooking the food in the sealed bag. The resulting dish is a substantial improvement over the well-known precooked frozen meals.
    Type: Application
    Filed: May 28, 2013
    Publication date: September 26, 2013
    Inventor: Eric A. Carré
  • Publication number: 20130251866
    Abstract: Embodiments of a method and device for processing hops to insure freshness is disclosed.
    Type: Application
    Filed: March 23, 2012
    Publication date: September 26, 2013
    Inventor: Steve C. Polley
  • 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
  • Patent number: 8535744
    Abstract: A device and method for creating fruit juice utilizing a flexible bag having an upper fruit receiving portion for receiving a piece of fruit therein and a lower juice receiving portion, such portions separated by a mesh screen. There is a resealable closure member at the top of the fruit receiving portion. The flexible bag with fruit therein is then frozen and later thawed. The fruit receiving portion with fruit therein is squeezed to release juice from the fruit which passes through the mesh screen into the juice receiving portion which is accessible through a channel defined in the fruit receiving portion and mesh screen through which a straw can be passed into the juice receiving portion for drinking the juice.
    Type: Grant
    Filed: February 10, 2012
    Date of Patent: September 17, 2013
    Inventor: Hamid Taghaddos
  • Patent number: 8511101
    Abstract: An ice machine in which an icemaker sits atop the ice machine and makes ice that is processed by the ice machine to deliver on demand ice in bags to a paying customer. The customer places payment into the money acceptor and pushes a button indicating a demand to purchase an open bag of ice or a container of ice water provided by the ice water dispenser.
    Type: Grant
    Filed: October 3, 2007
    Date of Patent: August 20, 2013
    Assignee: Kooler Ice, Inc.
    Inventor: Kerry Seymour
  • Publication number: 20130209627
    Abstract: Methods for producing brewed beverages include brewing the beverage, degassing the beverage prior to storing the beverage in a sealed container, and freezing the beverage. A frozen brewed beverage is configured to be reheated prior to consumption and does not require reconstituting. A brewed beverage is in a sealed container, has a dissolved oxygen content less than about 2 ppm, is configured to be reheated prior to consumption, and does not require reconstituting.
    Type: Application
    Filed: May 13, 2011
    Publication date: August 15, 2013
    Inventor: Charles D. MacPherson
  • Patent number: 8501259
    Abstract: A rack and carts system to hold salmons, trouts and any other kind of similar fish, in a way that a maximum freezing capacity is reached per tunnel (kilos of frozen product per hour) as well as an excellent product presentation.
    Type: Grant
    Filed: November 10, 2009
    Date of Patent: August 6, 2013
    Assignee: Yadran Quellon S.A.
    Inventor: Javier Ignacio Cabello Vergara
  • Publication number: 20130122166
    Abstract: This invention Automated multi layered Poratta production process is fully hygienic and automatic production system. In Asian countries multi layered Parotta/flat bread production is done by hand and its hard labour-ship. In this above mentioned process very thin 0.5 mm wheat flour dough is done by sheeter machine. This thin sheet is rolled and kept in freezer below ?18 degree centigrade. After this rolled dough got rigid, its sliced and cooked by hot plate press cooking. This will deliver multi layered Parotta after cooking. This product is cooled below 20 degree centigrade with the help of the cooling system. After cooling the product is immediately packed.
    Type: Application
    Filed: February 22, 2012
    Publication date: May 16, 2013
    Inventor: ELIL ARASAN DHANDAPANI
  • Publication number: 20130084372
    Abstract: An automated method for producing whole-muscle jerky slices using bulk form processing, and further provides jerky slices of novel composition resulting from the practice of such a method. The automated method forms a chilled bulk form of meat from multiple pieces of meat having intact muscle fiber and slices the chilled bulk form. This bulk form processing reduces raw material and labor costs relative to conventional methods for producing whole-muscle jerky slices that require large slabs of meat as input to the production process and substantial human intervention in the production process (e.g., hand-loading and placement). The jerky slices comprise integrated portions of dried meat having intact muscle fiber sourced from multiple animals and cut from a single bulk form.
    Type: Application
    Filed: September 28, 2012
    Publication date: April 4, 2013
    Inventor: Roger Kenneth Lipinski
  • Publication number: 20130045246
    Abstract: Edible or potable substances can be transported in biodegradable vessel.
    Type: Application
    Filed: February 22, 2011
    Publication date: February 21, 2013
    Inventors: David A. Edwards, Raphaël Haumont, Francois Azambourg
  • 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: 20120269952
    Abstract: A process for preserving fresh ground meat comprises the steps of a) packaging fresh ground meat in a sealed package; b) placing the packaged fresh ground meat in a pressurization vessel and closing the vessel; c) pressurizing the pressurization vessel containing the packaged fresh ground meat to an elevated pressure of at least about 50,000 psi pressure so that the packaged fresh ground meat is placed under the elevated pressure; d) maintaining the elevated pressure on the packaged fresh ground meat for a time of from about 1 to about 300 seconds and at a temperature of from about 30 to about 45 F; e) then reducing the pressure on the packaged fresh ground meat to ambient pressure; and f) removing the ground meat from the pressurization vessel. Pathogens are effectively killed using this process, providing manufacturing efficiencies and longer product shelf life as compared to other ground meat handling procedures.
    Type: Application
    Filed: September 24, 2010
    Publication date: October 25, 2012
    Applicant: CARGILL, INCORPORATED
    Inventors: Jay David Parker, Brock Aaron Zentz
  • Publication number: 20120269953
    Abstract: A process for preserving frozen ground meat comprises the steps of a) packaging frozen ground meat in a sealed package; b) placing the packaged frozen ground meat in a pressurization vessel and closing the vessel; c) pressurizing the pressurization vessel containing the packaged frozen ground meat to an elevated pressure of at least about 50,000 psi pressure so the packaged frozen ground meat is placed under the elevated pressure; d) maintaining the elevated pressure on the packaged frozen ground meat for a time of from about 1 to about 300 seconds and at a temperature of from about ?50° to about 45° F.; e) then reducing the pressure on the packaged frozen ground meat to ambient pressure; and f) removing the packaged frozen ground meat from the pressurization vessel. Pathogens are effectively killed using this process, providing manufacturing efficiencies and longer product shelf life as compared to other ground meat handling procedures.
    Type: Application
    Filed: September 24, 2010
    Publication date: October 25, 2012
    Applicant: CARGILL, INCORPORATED
    Inventors: Jay David Parker, Brock Aaron Zentz
  • Publication number: 20120263832
    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.
    Type: Application
    Filed: April 13, 2011
    Publication date: October 18, 2012
    Inventor: Everett Davis, Sr.
  • Publication number: 20120244268
    Abstract: Cooking bag containing a copolymer containing monomer units of a dimerised fatty acid or a derivative thereof. Use the cooking bag for cooking food. A process for storing and cooking of food comprising the steps: a) filling the cooking with food, b) storing the filled cooking bag at a temperature below 0° C., c) cooking the food.
    Type: Application
    Filed: September 7, 2010
    Publication date: September 27, 2012
    Inventors: Atze Jan Nijenhuis, Paul Willem Jan Van Den Heuvel, Paul Alexander Moruzi
  • Publication number: 20120244259
    Abstract: A sanitized, ready-to-use and ready-to-eat celery pack is disclosed wherein the package consists of limbs that are from 6- to 18-inches in length and weigh from 0.10 to 11.75 pounds. The limbs are prepared by removing the butt, heart and leaves from celery stalks, cut to lengths from 6 to 18-inches, sorted by length, sanitized and packaged.
    Type: Application
    Filed: May 4, 2012
    Publication date: September 27, 2012
    Applicant: A. DUDA & SONS, INC.
    Inventors: Robert P. GRAY, Dean DIEFENTHALER, William Guy MUNGER, JR., Manuel L. ALCALA, Daniel SALDIVAR, Lauri Duda BUCKLEY, Lawrence K. Pierce
  • Publication number: 20120237645
    Abstract: A process for preparation of an alcoholic beverage produced by mixing an alcoholic beverage base mix containing alcohol and at least one type of water-soluble substance with ice pieces in a proportion of 20:80 to 80:20, and conducting aeration, agitation and cooling so that the volume fraction of contained gas is in the range of 1 to 150% and the mixing temperature is lower than ?1° C., thereby obtaining a gas-containing matter having an alcohol concentration of ?1.0 vol. % and being fluid at ?15° to ?2° C., wherein fine ice pieces of 0.06 to 0.8 mm major axis length are present in an amount of at least 80 wt. % based on the total weight so that at least part of the fine ice pieces are sensed.
    Type: Application
    Filed: June 1, 2012
    Publication date: September 20, 2012
    Applicant: LOTTE CO., LTD.
    Inventors: Yutaka Masuda, Yoshihiro Yokota, Masakatsu Usui, Keiko Seki
  • Publication number: 20120231125
    Abstract: A packaged edible including a generally cylindrical body of a foodstuff mixed with a binder in a generally solid form and arranged about a longitudinal axis and a dispensing package generally enclosing the generally cylindrical body of a foodstuff mixed with a binder in a generally solid form, the dispensing package including a first hand engageable enclosure portion generally surrounding the generally cylindrical body of a foodstuff mixed with a binder in a generally solid form, a shaving 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 shaving element about the longitudinal axis in operative engagement with the generally cylindrical body of a foodstuff mixed with a binder in a generally solid form for shaving a surface thereof.
    Type: Application
    Filed: March 9, 2011
    Publication date: September 13, 2012
    Applicant: DOROT - GARLIC & HERBS AGRICULTURAL COOPERATION LTD.
    Inventor: Rafi OREL
  • Publication number: 20120225169
    Abstract: Described are developed, refrigerator-stable, dough compositions in moderately-pressurized packages and related methods, wherein the dough compositions contain chemical leavening agents that include low and high solubility acidic agents and encapsulated basic agent.
    Type: Application
    Filed: May 9, 2012
    Publication date: September 6, 2012
    Inventors: David J. Domingues, David A. Kirk
  • Publication number: 20120207886
    Abstract: A method of preparing a frozen mixture that may be thawed and baked without adding additional ingredients is provided. A mixture is prepared, placed into an oversized pastry bag, and frozen. Air is evacuated from the bag which is then heat sealed. The frozen mixture can be distributed for purchase by customers at retail outlets. The product can be thawed, kneaded, and piped from the bag directly into a baking mold. If desired, flavoring or other ingredients may be added during or following the thawing stage, and can be kneaded prior to piping.
    Type: Application
    Filed: January 25, 2012
    Publication date: August 16, 2012
    Inventors: Carolyn Shulevitz, Leslie Kaplan
  • Publication number: 20120183653
    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.
    Type: Application
    Filed: February 17, 2012
    Publication date: July 19, 2012
    Inventors: Thomas J. Arthur, Anita L. Fischbach, Andrea Stransky, Robert A. Zoss, Bruce Larson
  • Publication number: 20120121785
    Abstract: A container is partially filled with a raw cake batter. A lower portion of the container is covered by said batter and an upper portion of the container defines a void into which the cake batter can expand during baking The partially-filled container is frozen at the charging location. The container is then shipped under chilled conditions and presented for retail at said retail location in a chilled, substantially unfrozen state. The container is then purchased and placed directly into an oven without further preparation, in order to produce a freshly baked cake in said container.
    Type: Application
    Filed: November 16, 2011
    Publication date: May 17, 2012
    Inventors: Peter Burn, Anthony Hitchen
  • Patent number: 8173190
    Abstract: The present invention relates to non-settling fruit beverages (e.g., smoothies), including processes for making non-settling fruit beverages. In particular, the present invention provides processes for making storable non-settling fruit beverages.
    Type: Grant
    Filed: December 29, 2005
    Date of Patent: May 8, 2012
    Inventors: Evan Singer, John Linehan
  • Publication number: 20120100273
    Abstract: A process for processing animal protein product involves cutting a substantially raw piece of the product into slices, vacuum sealing the sliced raw product in a pouch with the slices stacked tightly together, cooking the vacuum sealed product to at least its pasteurization temperature while vacuum sealed within the pouch, and refrigerating or freezing the pasteurized product still sealed in the pouch.
    Type: Application
    Filed: October 26, 2010
    Publication date: April 26, 2012
    Applicant: Cuisine Solutions, Inc.
    Inventor: Jean-Pierre GUILLAUD