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.

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.

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.

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

Abstract: A 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.

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.

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.

Abstract: A frozen beverage device (10) has a container (20) and sealable cover (30) to convert a liquid (60), such as a non-alcoholic or alcoholic beverage into an at least semi-frozen slurry containing ice crystals (61). Freezing device(s) (50), which may have a range of shapes, contain refrigerant to from a thin layer of ice/ice crystals on the deformable wall(s) of the freezing device(s) (50), the ice crystals (61) being released therefrom due to agitation of the liquid (60) by shaking/rotation and/or squeezing on the container (20) and/or cover (30).

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

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

Abstract: Potatoes are processed to develop baked and fried flavors and aromas. The are baked to create a number of characteristic baked flavors and textures. When fried, a whole other group of flavors and textures is achieved. To avoid damage to the discrete potato pieces that are prepared in processing and are desired in the final product, the process entails baking potatoes; pressing the potatoes to a predetermined thickness; freezing the potatoes; breaking the potatoes into discrete pieces; drying the discrete pieces to form a skin thereon and preferably lightly brown the surfaces; and freezing and packaging the pieces. Oven heating will be sufficient to provide a browning effect to a light golden to golden brown color and form a skin on the exterior surface of exposed potato pulp, both important to the preparation of the best product.

Abstract: The present invention is directed toward a method of making a food product from the mid-joint wing portion of a three joint bird wing. After the wing tip and drumette are removed from the mid-joint wing portion, the mid-joint wing portion is cooked. The cooking of the mid-joint wing section reduces the degree of force needed to remove the flesh from the bones as well as causing the meat surrounding the ulna and radius bones to shrink, such that end portions of the two bones are exposed, thereby further facilitating their removal. The food product that results from this process is a cooked, boneless mid-joint wing portion. The process is taught as a progression of steps which may be performed manually or as an automated process.

Abstract: Roasted coffee beans are cooled and stored to a temperature of 0° C. or below before elapse of forty eight hours of holding time at room temperature or below after roasting.

Abstract: It is intended to provide a method of treating fish meat whereby the amount of so-called drip flowing out from fish meat, which is obtained by disassembling, cutting and forming landed fish and then freezing, in the course of the treatment and thawing can be largely reduced. This object is achieved by pre-drying molded fish meat, which has been prepared by disassembling landed fish and cutting them into various shapes, with a cold air so as to lightly dehydrate the surface part, dipping the fish meat in an aqueous solution of sodium chloride for a short period of time so that the fish meat surface turns into a gel to form a coating, vacuum-packaging it as such, further blowing a clean gas such as oxygen into the package to give a gas-containing package, then freezing it by the brine freezing method and storing in that state. Due to a series of the treating procedures as described above, the amount of the drip during thawing the fish meat is considerably reduced.

Abstract: A packed frozen sushi product comprising a vacuumed, frozen and hermetically sealed flexible plastic bag, an open-topped plastic box placed in the bag, a laminated metal foil placed on the bottom of said box, and a frozen sushi product contained in the box with a surface or surfaces of its sushi material or materials on the laminated metal foil; the plastic bag, the box, the laminated metal foil and the frozen sushi product being frozen together in a unified form, the packed frozen sushi product thereby being adapted for microwave cooking. Water vapor emanating from the sushi product in thawing is allowed to flow through a space formed around the sushi material to heat a shaped rice section and the sushi material or materials, thereby diminishing unevenness in temperature distribution after thawing. By virtue thereof, a packed frozen sushi product suitable for mass production is provided.

Abstract: The invention concerns a process respectively an apparatus for filling a container with articles such as food, in particular meat, and a process respectively an apparatus for cooling articles and is characterised by repeating the following steps: (A) a first portion of the articles is conveyed with a conveying means, in particular a conveyor belt, having a conveyor outlet and is discharged into a container at a lower conveying speed such that a first portion accumulates in the container at the first location closer to the conveyor outlet; and (B) thereafter, a second portion of the articles is conveyed by the conveying means and is discharged into a container at a higher conveying speed, such that the second portion accumulates in the container at the second location further away from the conveyor outlet; as well as a process respectively an apparatus for cooling articles using said process and said apparatus for filling; as well as the articles processed by said processes respectively said apparatus.

Abstract: A packed frozen sushi product comprising a vacuumed, frozen and hermetically sealed flexible plastic bag; an open-topped plastic box placed in the bag; and a frozen sushi product contained in the box; in the plastic bag, the box and the frozen sushi product being frozen together in a unified form, the packed frozen sushi product thereby being adapted for microwave cooking. Water vapor emanating from the sushi product in thawing is allowed to flow through a space formed around the sushi material to heat a shaped rice section and a material or materials, thereby diminishing unevenness in temperature distribution after thawing. By virtue thereof, a packed frozen sushi product suitable for mass production is provided.

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.

Abstract: Packaged frozen ready-made meal including a flared receptacle made of a rigid material permeable to microwaves, containing a first frozen food component at the bottom, a second frozen food component having a substantially plate-like shape, having a substantially fluid consistency at a temperature above 0° C., and a closure element, wherein the second frozen food component having a substantially plate-like shape is engaged in the manner of a plug with the internal wall of the receptacle, spaced apart from the first frozen food component.

Abstract: The present invention is aimed to retain the taste and texture of infant and toddler food products that have been frozen. By employing a slow-churning freezing process, the frozen infant and toddler products are lighter in color, smoother and creamier in texture and possess a better taste profile. The invention further comprises methods of making and using such products.

Abstract: The present invention relates to a manufacturing method of kimchi with shelf stability and high quality under the severe environment, more precisely, a manufacturing method of kimchi with shelf stability and high quality under the severe environment such as desert, alpine regions, poles and space which includes the step of irradiation after heating, gas exchange packaging and quick freezing. The manufacturing method of kimchi of the present invention reduces the chances of deterioration of the sensory quality and physicochemical characteristics caused by the conventional sterilization methods including high temperature and high pressure treatment and high dose of irradiation, so that kimchi produced by this method has excellent shelf stability under the severe environment.

Abstract: A method of dating a food product that includes packaging at least two packages of a food product into a storage container and after packaging the at least two packages, the method further includes making the at least two packages with a date while the at least two packages are located within the storage container.

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

Abstract: A solid food product is molded in a mold cavity and is thereafter packaged in the mold cavity. The mold cavity is formed in a sheet and includes a side wall which extends from the sheet and a bottom wall which includes an inverting portion which extends from said side wall and a central portion. The central potion of the bottom wall includes a plurality of ridges which form a decorative design. A liquid food product is introduced into the mold cavity and allowed to solidify to form a molded solid food product. The central portion of the bottom wall is thereafter pushed into the mold cavity to invert said inverting potion and to push the molded food product away from the central portion of the bottom wall. The molded food product includes ridges which correspond to the ridges in the bottom wall of the mold cavity. A lid is attached to the sheet to enclose and package the molded food product within the mold cavity.

Abstract: A novel garden bean cultivar, designated SB4355, is disclosed. The invention relates to the seeds of garden bean cultivar SB4355, to the plants of garden bean line SB4355 and to methods for producing a garden bean plant by crossing the cultivar SB4355 with itself or another garden bean line. The invention further relates to methods for producing a garden bean plant containing in its genetic material one or more transgenes and to the transgenic plants produced by that method and to methods for producing other garden bean lines derived from the cultivar SB4355.

Abstract: The present disclosure relates a method for extending a shelf life of at least one packaged composition within a consumer accessible cooling device adapted to cool the at least one packaged composition to a composition temperature which is a first supercooled temperature. The method comprises storing the at least one packaged composition within the consumer accessible cooling device at a first supercooled temperature and increasing the composition temperature to a second temperature during a time period in which the at least one packaged composition will not be removed from the consumer accessible cooling device by a consumer. The at least one packaged composition comprises a pressurized composition in a liquid phase within a sealed container. The pressurized composition comprises a solvent and a solute substantially dissolved in the solvent and is at a pressure greater than atmospheric pressure.

Abstract: The present invention is directed to a method and system for preparing a pasteurized swimming crab back (PSCB) fin leg (“crab leg”) for individual consumption. In particular, the method and system of the present invention results in a pasteurized, hand-held, all natural food product for consumption by a consumer. The PSCB product is a ready to eat crab leg that has been trimmed, cleaned, thermo processed and packed in a hermetically sealed can or cup.

Abstract: A dispenser for a soft-serve food product includes a housing having a dispensing chute and a piston having a head positioned therewithin. A lateral wall, the piston head, and a front door define an enclosed hollow space. The head is slidable within the lateral wall for squeezing a deformable container to dispense product through the chute. A system for preparing and dispensing a soft-serve food product includes a tempering freezer for raising a temperature of the food product from hard-frozen to a condition for soft-serve dispensing. An apparatus for packaging a soft-serve confection into a multiple-serving-size container for transport includes a blender for blending ingredients together to form a blended product and a device for transferring the blended product into a deformable container. The deformable container filled with the blended product is transferred into a substantially rigid mold and frozen to a hardened state for transport and retention.

Abstract: The invention relates to baked potatoes and, particularly, to convenient forms of baked potatoes having an optimally-baked flavor and texture which can be simply prepared for serving in any size portion with a minimum of effort. In one preferred form, the product will be in the form of baked potato pieces with the skin attached, preferably having a moisture content of from about 70 to about 75% and flavor and texture profiles characteristic of optimally baked potatoes. A process and an apparatus for preparing the potatoes and a packaged form are also provided. The process calls for freezing a baked potato and subdividing the potato into discrete pieces of a size of from about 0.5 to about 1.5 inches, preferably by means comprising at least one roller pair comprising a plurality of rotatably mounted blades with cutting edges angularly offset (FIG. 7) or diagonally-opposed, spaced cutting blades (FIG. 7).

Abstract: A method of producing fish meat having fresh color includes: placing live fish in a state of unconsciousness by blocking the conduction of nerve pulses along a nervous system of the fish; bleeding the fish and cutting meat pieces from the fish while the fish is unconscious; sterilizing the meat pieces; placing the sterilized meat pieces in a nitrogen environment that is free of oxygen and carbon dioxide, followed by quick freezing to a temperature below ?30° C. in order to fix the original color of the meat pieces; and packaging the frozen meat pieces in a packing bag.

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.

Abstract: Method for the preparation of dry instant food comprising two or more components, comprising the following steps:—the individual components are prepared to a ready-to-eat meal by at least one per se known preparation process water and heating as well as mixing of the components,—the resulting mixture is subjected to a drying process comprising:—freezing the mixture,: drying of the mixture to a moisture content less than 15% in at least one drying step with a temperature lower than 0° C.,—packing of the dried product in a foil package. The invention also provides the product manufactured by said method.

Abstract: A method for producing frozen desserts comprises the steps of: producing a frozen premix package at a first site, transporting the frozen premix package in the frozen state to a different, second site, and producing a frozen dessert, using a batch freezer, or a soft-ice machine on the basis of the frozen premix package defrosted at the second site, for instance a point of sale. The premix package contains a batch of premixed pasteurized ingredients for the production of a frozen dessert, wherein the premix is in a sealed packaging, and wherein the premix is in a frozen state.

Abstract: The present disclosure relates to a method for the preservation of olive oil that consists of freezing and optionally vacuum-packing the paste obtained from olive grinding. Furthermore, olive paste obtained through the preservation method, a procedure to obtain olive oil, and the olive oil obtained through this method, are disclosed.

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.

Abstract: A method of preparing a pre-blended beverage ingredient for use in the preparation of chilled beverages includes the steps of placing ice cubes or other pieces of solid ice together with a volume of liquid in a blending apparatus having vessel for receiving product to be blended and an impeller or other mixing or blending means arranged for high speed blending of product within the vessel, and then blending the ice within the liquid to produce a mixture of chilled liquid and a soft paste-like substance. The ice is substantially immersed in said volume of liquid prior to blending and any excess liquid is strained from the paste after blending.

Abstract: Disclosed is a one-piece edible filling for a meatball sandwich, formed from ground meat or other foodstuff which can be readily molded or shaped. The filling includes a generally flat base with an array of projections protruding from the base, such that the projections are connected together through the base. Each projection generally has the configuration of a meatball or portion thereof. The filling can be configured to form a filling for bun, roll or other sandwich casing to form a meatball sandwich when combined with said sandwich casing.

Abstract: A method and system for reducing the cooking time of individual pasta dishes. The pasta is pre-blanched to reduce the starch content and then frozen. The frozen pasta is cooked in a non-hooded countertop pasta cooker designed to run on 110V 30 amp service. The pasta is cooked in individual portions in less than three minutes and combined with pre-made sauces to make a complete dish.

Abstract: The present invention is a product and method for making an instant iced coffee beverage but may be used to create any type of flavored beverage product. The method of producing an instant iced coffee beverage product comprising of providing a mixture of crushed ice, uncrushed ice, and liquid coffee in a container; a freezing step to freeze the mixture allowing the mixture to freeze into solid phase before the crushed ice substantially melts into the coffee; a sealing step to seal an opening of the container and a storing step to store the container in the freezer at or below freezing point. The product is then thawed in a microwave within a selected time frame which results in a freshly made instant iced coffee beverage.

Abstract: The invention relates to an aqueous composition for preparing an edible coating on a microwavable food, which composition comprises at least one prolamin and at least one hydrocolloid or gelling agent. The invention further relates to a microwavable food comprising an edible coating, which coating comprises at least one prolamin and at least one hydrocolloid or gelling agent.

Abstract: The present invention relates to a process for producing arachidonic acid. In one embodiment, Mortierella sect. schmuckeri microorganisms are cultured in fermentation medium, preferably containing a component of a complex nitrogen source. Further disclosed is a food product which includes Mortierella sect. schmuckeri microorganisms or lipid isolated from such microorganisms to enhance the arachidonic acid content of the food product.

Abstract: A method for manufacturing melt bodies for food articles such as bread rolls is disclosed. The method includes mixing one cheese component that is a flowable cheese with another food component such as a particulate bacon to form a homogeneous mixture. The mixture may also include another cheese component including shredded cheese which helps to give form and structure to the mixture. The mixture is then used to form melt bodies of reproducible size and shape in the form of disks that can be applied to a bread roll to be cooked. Each melt body could be in the form of a disk that can conveniently be applied to the bread roll to form a cheese and bacon roll. The melt body is mounted on an upper surface of a partially baked roll and then cooked together with the roll in a baking oven. The melt body melts but stays bound together on the roll. This helps to reduce wastage and also helps to facilitate portion control. It also enhances the aesthetics by providing a neat and consistent appearance.

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 uncooked food, 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 uncooked 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 uncooked 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.

Abstract: A method and apparatus for defining the processing of an ingredient of a manufactured product, particularly one that is manufactured “one-the-spot” to a consumer's specification, such as ice cream, among other products. A tag encoded on a container for the product carries indicia that, directly or indirectly, define one or more formulations for the product. Apparatus into which the ingredient is loaded sets the processing of ingredients in accordance with the formulations so specified. By connecting the apparatus which is to process the ingredients to a control station, the formulations may be changed at will.

Abstract: Formed meat strip products and methods of making such meat strip products are described.

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.

Abstract: A method for producing a frozen risotto or alike ready-to-eat dish based on rice, barley, wheat or spelt. For risotto the steps include, adding to rice the necessary liquid and particulate ingredients and cooking all the above ingredients up to desired cooking degree, rapidly cooling the thus prepared risotto and feeding it into a dosing apparatus, which forms sphere-like portions of a predetermined weight or volume, which are subjected to ultra-fast freezing and then packaged.

Abstract: A food tray and a method of using the food tray to prepare foods at different temperatures for consumption are provided. The food tray comprises an outer bowl, an inner bowl, and wrapping. The outer bowl contains a first food product, and the inner bowl contains a second food product. The Inner bowl is at least partly nested within the outer bowl and is removable from the outer bowl. At least one of the first food product and the second food product comprise a dessert. The other of the first food product and the second food product comprise a topping for the dessert. The wrapping is positioned around both the outer bowl and the inner bowl to form an integrated food tray at a point of sale.

Abstract: A method of making frozen, reheatable and mashable potato pieces includes fully cooking potato pieces such that the potato pieces maintain structural integrity, dewatering the potato pieces, and freezing the potato pieces and packaging the frozen potato pieces in a reheatable container to form frozen, reheatable, and mashable potato pieces.

Abstract: A method of preserving food in a supercooled state, wherein food is packed inside a container with no head space, and then converted to a supercooled state by a cooling step in which the food is cooled from a temperature higher than the freezing point to a temperature below the freezing point at a cooling rate exceeding ?0.5° C./h but no more than ?5.0° C./h.