Abstract: A method for pre-baking treatment of shaped and frozen bread dough includes placing the shaped and frozen bread dough in a container and raising an inner temperature of the container to a range of 17° C. to 40° C. at a raising rate of 0.1° C./min to 2° C./min to thaw and finally proof the shaped and frozen bread dough continuously. The inner temperature of the container is lowered to a range of −20° C. to 15° C. at a lowering rate of 0.2° C./min to 0.7° C./min after finally proofing the shaped and frozen bread dough. A temperature difference between a dew point of air inside the container and a surface temperature of the bread dough is controlled to be within 20° C. during the raising and lowering steps.

Abstract: Preparing a flavored confection includes using a disposable container of a neutral-flavored mix, which is transferred to a tempering freezer. The container is removed from the tempering freezer, and a selected syrup is pumped from a carton into the container for blending while the mix remains chilled. The syrup provides the selected flavor to the mix for serving within the disposable serving container. In another method, a flavored shake drink is prepared from the mix by dispensing flavored syrup through one of a plurality of dedicated nozzles, each in fluid communication with a corresponding solenoid control valve. A timer controls the valve open time to dispense a preselected amount of syrup. Switches are provided for doubling and halving the quantity of syrup for creating varying single-flavored and combination-flavored shakes. In addition to shielding around the blender spindle, a protective sleeve is placed within the cup for limiting splash during blending.

Abstract: A process for making and packaging multi serving ice cream products using cryogenic hardening of ice cream in consumer containers before the containers are closed and labeled. A plastic tray container which is stable when disposed horizontally or vertically provides better processing and an improved package for both retailers and consumers.

Abstract: A packaged product comprises a boneless food product comprising at least one member selected from the group consisting of meat and cheese. The food product has added liquid thereon, for example brine which has been injected into (and is exuding from) a meat product, or brine in which cheese has been soaking. The film article surrounds the boneless food product, and is in contact with both the boneless food product and the added liquid. The packaged product exhibits a Standard Drop Test failure rate of less than 60 percent. A packaging process involves placing the boneless food product into a packaging article, which may be a bag, pouch, or casing, the boneless food product having added liquid thereon. The added liquid on the surface of the meat, together with juice from the meat, forms a liquid blend which deposits on an inside surface of the packaging article which is to be sealed.

Abstract: A process for making and packaging multi serving ice cream products using cryogenic hardening of ice cream in consumer containers before the containers are closed and labeled. A plastic tray container which is stable when disposed horizontally or vertically provides better processing and an improved package for both retailers and consumers.

Abstract: The frozen dessert products of the present invention preferably comprise a base mixture of, on a percent solids (dry) basis, about 1% to about 12% high fructose corn syrup, about 5% to about 20% corn syrup having a DE of about 36, about 2% to about 22% sucrose, about 2% to about 6% maltodextrin, about 0.2% to about 5% egg white, about 1% to about 9% FRUITRIM® blend (comprising fruit juices and natural grain dextrins), about 0.2% to about 1.5% stabilizer, about 0% to about 0.12% emulsifier, about 0% to about 1.5% modified food starch, about 0% to about 5% milk fat, about 0% to about 10% milk solids non-fat (MSNF) with the balance being water, and on a volume basis, from about 20% to about 90% fruit puree. Flavor ingredients may be added. The method of production for the frozen dessert products comprises the steps of blending the above ingredients to form a base mixture, pasteurizing and homogenizing the base mixture, adding fruit puree to form a final mixture, extruding to a final density of about 4.

Abstract: Rapid cooling apparatus including a vacuum chamber, a vacuum pump in fluid communication with the vacuum chamber for decreasing pressure in the vacuum chamber, a heat-transfer fluid disposed inside the vacuum chamber, and a substance generally sealed in a package in heat-transfer contact with the heat-transfer fluid inside the vacuum chamber. Preferably the package is constructed of an expandable material.

Abstract: A process for preparing shellfish for storage comprising the steps of vacuum packing live shellfish within a suitable container and then heating the shellfish to a temperature of between 80° C. and 110° C. and a pressure of between 0.8-2.0 kgf/cm2, said temperature and pressure level being sufficiently high to pasteurize the shellfish while preventing substantial expansion of the container yet sufficiently low so as to minimize vaporization of internal juices and preventing substantially all of the shellfish meat from becoming mushy, thereby maintaining substantially all of the natural juices of the shellfish within the shells and maintaining any inadvertently escaped juices to remain in association with the shellfish from which it originated and within said container, said container being suitable for freezing and transport so that both the shellfish and any inadvertent juices remain together during transport.

Abstract: An improved method for preparing a frozen food product is provided. The food product comprises a variety of food pieces that have been precooked in the presence of water and subjected to a process in which substantially all of the free water present with the food pieces is removed. The food pieces are then passed through a continuous freezing unit which increases the rigidity of the food pieces and leaves an amount of water on the surfaces of the food pieces. The food pieces are placed into a heat sealable container that includes a porous end piece along with measured amounts of a freezing gas and an adjuvant. The container is then sealed across the porous end piece and placed on a tumbling mechanism that coats the food pieces with the adjuvant and completes the freezing process as the freezing gas escapes through the porous end piece on the container.

Abstract: A pet food product includes a mixture of chopped carrots; water; rolled oats; and an acidifying agent, glucono delta lactone. The mixture preferably includes 2.8 percent to 4.9 percent carrots; 67.00 percent to 89.0 percent water; 3.20 percent to 9.9 percent oats; 3.00 percent to 10.25 percent molasses; and 0.20 percent to 1.25 percent glucono delta lactone, all percentages being by weight. A method is provided of making the pet food product which is edible when frozen, the method including the steps of mixing food product ingredients to form a mixture; heating the mixture to a temperature for sufficient length of time to achieve sterilization of the mixture; packing the mixture while the mixture is maintained at a sterilizing temperature within a product package; substantially hermetically sealing the mixture within the product package; and storing the mixture at ambient temperature.

Abstract: The poultry shaping mandrel (25) is utilized to retain the shape of previously eviscerated oven-ready whole bird carcasses (10) after the carcasses have been prepared and before they are packaged and shipped. When the bird is frozen, the mandrels retain the shape of the bird so that the bird and its mandrel can be mounted on a skewer (52) or a smaller hand held skewer can be thrust through the mandrel and through the bird without hazard of deteriorating the bird.

Abstract: A cover 20 is hermetically sealed to the lip 18 of a container 12. A stirring shaft 26 extends between a bottom end 28 disposed in the container 12 and a top end 30 disposed outside of and above the cover 20. The container 12 includes a shaft support 32 for supporting and radially centering the bottom end 28 of the stirring shaft 26. A sanitary seal 34 hermetically seals the cover 20 about the stirring shaft 26. A plurality of mixing blades 38 extending radially from the shaft 26 in the container 12. The top end 30 of the shaft 26 includes a driving connection or coupling for receiving a rotating device for rotating the stirring shaft 26 and the mixing blades 38 for mixing the contents of the container 12. The bottom 14 of the container 12 includes an annular leg 40 for supporting the bottom 14 above the central portion 24 of a cover 20 and over the top end 30 of a stirring shaft 26 of a like container 12 assembly.

Abstract: A method of making a plate-like frozen raw hamburger-like matter includes: a filling step for filling a constitutional material of the raw hamburger-like matter between a first thermal seal a second thermal seal, provided in a direction perpendicular to the conveying direction; a deaerating step of pressing the film so that the filled constitutional material is extended until the second thermal seal is provided; a forming step for forming the plate-like raw hamburger-like matter by equalizing the constitutional matter, therein; and a freezing step for maintaining its shape by rapidly freezing the package bag enclosing the raw hamburger-like matter.

Abstract: The invention relates to a plated frozen meal comprising a plate, a first group of individually frozen predominantly meat-based ingredients positioned on the plate, a second group of individually frozen predominantly carbohydrate-based or predominantly vegetable-based ingredients positioned on the plate, and at least one pellet of frozen sauce. The at least one pellet of frozen sauce is positioned such that when it thaws it facilitates the thawing or heating of at least one of the first or second groups of ingredients. This invention is also directed to a method of increasing the rate of thawing or heating of a frozen plated meal.

Abstract: The invention is a packaging system for refrigerated leavened compositions. The packaging system is easily opened by the end consumer and yet is capable of sustaining a desired environment within the package during the storage life of the composition. The invention includes a method for determining package seal strength for a refrigerated leavened composition. The system provides an environment within the package such that the composition attains a desired specific volume upon baking or cooking. The method includes the process of determining the specific volume required for the refrigerated leavened composition after baking, determining internal equilibrium pressure required to attain the specific volume after baking, determining the package dimension subject to the internal equilibrium pressure, and defining the pressure holding capacity required to maintain this pressure during the storage life of the refrigerated composition.

Abstract: A method of making a composite ice-cream cone having a preformed, closed-bottomed wafer shell. The shell has an inner surface, a length, an outer surface, and an upper edge. A separate, preformed, closed-bottomed chocolate shell has a lower portion and an upper portion, and a filling of a frozen product contained in both said lower and upper portions.

Abstract: A process for producing a soybean milk and soybean milk pack includes cooking ground soybeans with the use of superheated steam containing no or little oxygen, thus extracting soybean proteins to give a cooked bean juice of the soybeans; separating a solid soybean curd lees in the oxygen-free state without cooling the bean juice to give a soybean milk containing no or little dissolved oxygen and having soybean proteins suspended therein. The process also includes filling the thus produced soybean milk into pack containers in an oxygen-free environment with no or little dissolved oxygen without heating or cooling the soybean milk, sealing the containers, and then storing at 1 to 10° C.

Abstract: A method for treating a perishable meat product including the steps of chilling the meat product to within a selected temperature range, exposing the chilled meat product to a chilled gas mixture containing a significant fraction of inert gas, and thereafter removing the chilled gas and exchanging that gas with a gas mixture containing a high oxygen fraction.

Abstract: A method and apparati for preparing and displaying a donut having a "fresh-baked" quality in a retail environment principally uses standard equipment available in a typical convenience store or quick-service restaurant. The method utilizes pre-frozen donuts manufactured at a centralized manufacturing facility and involves thawing, storing and heating the frozen donuts at the point-of-service. The donuts are thawed under refrigeration but in a generally humidity-constant environment. This on-site procedure allows a retailer to quickly and conveniently produce a moist, fresh-tasting donut with minimum equipment and effort. Furthermore, the present production method allows the retailer to control the number and type of donuts produced for sale, thereby substantially eliminating waste and allowing the retailer to immediately tailor donut production to local consumer demand. An improved applicator eases the glazing process to permit relatively inexperienced personnel to properly glaze the donuts.

Abstract: A flavored shake drink is prepared from a prepackaged neutral flavored mix stored within a serving cup. A flavored syrup is selected and dispensed through a dedicated nozzle carried by a housing. Each of a plurality of nozzles is in fluid communication with a corresponding solenoid control valve which controls the flow of the selected syrup pumped from a bag-in-the-box styled reservoir. One reservoir is provided for each of the selected flavors. A manually activated programmable timer controls the length of time that the solenoid activated valve remains opened thus providing a preselected amount of syrup into the cup. Switches are provided for doubling and halving the amount of the preselected quantity of syrup when creating varying single flavored and combination flavored shakes.

Abstract: A process for making and packaging multi serving ice cream products using cryogenic hardening of ice cream in consumer containers before the containers are closed and labeled. A plastic tray container which is stable when disposed horizontally or vertically provides better processing and an improved package for both retailers and consumers.

Abstract: A method of preserving perishable food in a nonfrozen state in the nonfreezing region below the freezing point of the food, which comprises comparatively rapidly cooling the food from the ordinary temperature to the vicinity of the freezing point of the food and then slowly cooling the food below the freezing point at a cooling rate of 0.01-0.5.degree. C./h, and this method permits perishables such as vegetables, fruits, fishes or shellfishes to be preserved with a high freshness and can suppress without fail any lowering in the freshness thereof which inevitably occurs immediately after harvesting.

Abstract: A novel food service package for containing a frozen concentrate for use in quick blending a drink of individual proportion is disclosed. The food service package of the present invention has a number of equally sized compartments with formed channels separating the compartments. Channels are formed under the dividers in the bottom of the package to provide a large surface are for rapid heat exchange so as to quickly temper the frozen concentrate in the package. A raised dome region is formed in the center of the package for rapidly dispersing the product dispensed from a single nozzle into each of the compartments. A gutter formed in each divider causes the dispensed concentrate to overflow from the compartments so as to rapidly self-level in the package.

Abstract: A process for preparing prepackaged pasteurized meat parts in which the parts are pasteurized at a low temperature for an extended period of time so as to enable thorough and even heating of the parts to eliminate bacterial contamination within the parts. After the parts have been pasteurized, the pasteurized parts are cooled and then frozen. The frozen parts are then packaged for shipment and sale.

Abstract: In order to produce a frozen, composite food product including at least two components, a continuous flow of pieces of the first component is advanced along a mixing tank in which the pieces are simultaneously tossed and a continuous flow of at least one second component is spread on the first component as it advances through the mixing tank.

Abstract: A method of imparting resistance to moisture and texture degradation in a baked dough bread roll made from a dough formulation including a starch-degrading, bacterially derived amylase enzyme, typically in combination with one or more of gluten, gum and egg white solids. The baked dough bread roll product exhibits resistance to moisture and texture degradation during storage at refrigerated temperatures within a hermetically sealed package, gas-flushed environment.

Abstract: A method for preparing a food portion where the food portion is frozen to a temperature of at least -15.degree. C. a first fat containing layer is applied onto the surface of the food portion and the layer frozen as a first gravy layer, and a second layer of a fat-free liquid is applied onto the first layer and the second layer frozen to inhibiting oxidation of the first layer.

Abstract: Pouring soft state ice cream as a precursor of hard state ice cream into a cone, cup or other shape made either one of paper, plastic resins or edible material and the thus poured ice cream is frozen to a hard state ice cream of -30.degree. C. to -40.degree. C. as it stands or wrapped within a plastic film and is held at -15.degree. C. to -25.degree. C., and the thus held ice cream is heated rapidly upto 0.degree. C. to -8.degree. C. by an electronic range upon request of a customer to be given to the customer without being touched by a person other than the customer so that it is held under very sanitary conditions.

Abstract: Ice is prepared by freezing a diluent, such as oolong tea, lemon water, green tea, mineral water, or pickled ume extract in water, and crushing the frozen diluent into lumps of varying sizes. The lumps are sprayed with water to bind them together and are refrozen under pressure in the form of multi-void ice blocks. The ice blocks are packaged in cups and sealed by a film cap. A plurality of cups containing the ice blocks are provided in a case.

Abstract: A method for chilling a plurality of layers of in-shell eggs includes immersing at least one stack of a plurality of layers of in-shell eggs in cooled liquid until the eggs are cooled to a predetermined temperature or below. A preferred apparatus for conducting the method includes a liquid bath container with chilling heat exchangers and a source of bubbles for vertically perturbating liquid in the container.

Abstract: This invention is a method of preventing freezer burn on frozen foods over an extended period of time. This is accomplished by providing a triple seal to prevent the ingress of ambient air through the seals into the interior of the storage bag which causes freezer burn. This is accomplished by providing an outer liquid impervious interlocking reclosable seal and a second liquid impervious interlocking reclosable inner seal adjacent and parallel to the outer seal. When food is placed in the storage bag, the inner seal is closed, water is put in the mouth of the storage bag above the sealed inner seal and below the open outer seal. The outer seal is then closed forming a triple seal closure that completely eliminates any possibility of ambient air entering into the interior of the storage bag.

Abstract: Process for producing a meat product, such as an animal food, particularly for domestic pets or the like, comprising substantially lumpy meat material on the one hand and a substantially liquid gravy on the other and which is filled into a container, such as a shell pack, tin can, etc., in which the meat raw material is cut up in frozen form to meat lumps, together with the gravy is filled into a base of the container and finally with the container base is connected in a substantially liquid and gas-tight manner a container top and in which a sterilization process takes place, characterized in that both the meat material, comprising the meat lumps, optionally accompanied by the addition of prefabricated moulded pieces with a meat or vegetable base, and the sauce or gravy, the latter in granule form, are compression moulded to a shaped article in frozen, solid, quasi-dry state and as such introduced into the base, as well as meat product produced by this process.

Abstract: A method of packaging perishable foods wherein the perishable food product is packed in a plurality of cartons and the cartons are stacked on a pallet for storage and/or transportation, including placing a sheet of material on a pallet to provide a bottom sheet, with the bottom sheet overhanging the sides of the pallet, stacking a plurality of cartons on the bottom sheet on the pallet to form a carton stack, covering the top and sides of the carton stack with a bag of a gas permeable material, the bag having a closed top and an open bottom with a lower edge, sealing the edges of the bottom sheet to the lower edge of the bag, introducing a quantity of nitrogen gas through an opening into the interior of the bag without withdrawing any gas from the bag, and sealing the opening to retain the nitrogen within the bag, and apparatus for packaging such perishable products. Preferably the gas permeable material is a selective permeable material which is more permeable to oxygen than to nitrogen.

Abstract: The disclosure relates to a method of producing and pre-distribution preparing unfrozen, expanded ice cream mix with superior storage and shelf-life properties. Starting ingredients necessary for producing the ice cream mix are mixed together, whereafter the mix is heat-treated or otherwise treated so as to exterminate micro-organisms, in particular pathogenic bacteria, present in the mix. The thus treated mix is expanded and subsequently packed in packages ready for distribution. Ice cream mix produced according to this method has extended shelf-life and can be stored in the unfrozen state for long periods of time with retained pristine freshness qualities, without any requirement of cold storage at extremely low storage temperatures.

Abstract: An apparatus for chilling hot-bagged food includes a refrigeration device providing chilled air and an enclosure for containing the chilled air. A fan blows the chilled air in a stream within the enclosure and an open-work support movably holds a bag of hot food within the enclosure and in the path of the stream of chilled air. Thus, movement of the bag of hot food both agitates food within the bag and exposes surfaces of the bag to the stream of chilled air to rapidly cool the hot-bagged food. A method of processing food includes packaging and sealing a quantity of cooked hot food into a plastic bag then placing the plastic bag and hot food in an open-work basket movably mounted on a support.

Abstract: A disposable muffin tray is used in a baking process having a baking step using a spiral oven with a water bath therein. Hot air is directed into close surface contact with the water pool and then into cross-flow relationship with the muffin trays to effect baking of muffin batter.

Abstract: Packaging for lobster, within which the product may be microwaved, including the use of pallet structure for positioning the lobster within the packaging to avoid penetration of the plastic wrapping film by shell structure. The packaging is vacuum sealed, flash frozen and distributed to be subsequently microwaved without rupture of the packaging until after microwaving.

Abstract: Packaging for seafood that may have been coated in sauce or marinated, including the optional use of pallet structure for positioning the product within the packaging to be vacuum sealed and flash frozen before being subsequently microwaved without rupture of the packaging until after microwaving.

Abstract: A process and packaging for shrimp, bacon wrapped, and coated in sauce, in which the product is vacuum sealed within packaging before being flash frozen for shipping and storage.

Abstract: A method comprises transferring a plurality of pouches, the pouches containing a product having a temperature of between 100.degree. F. and 212.degree. F., to a tumbler chiller having refrigerated water as the cooling medium; tumbling and cooling the pouches until the temperature of the product drops to between 50.degree. F. and 70.degree. F.; transferring the cooled pouches to a cooling bath using a liquid cooling medium having a temperature lower than 32.degree. F.; and moving the pouches through the liquid cooling medium until the product temperature drops to between 30.degree. F. and 50.degree. F. An apparatus comprises a means for transferring a plurality of pouches, the pouches containing a product having a temperature of between 100.degree. F. and 212.degree. F., to a means for tumbling and cooling; a means for tumbling and cooling the pouches until the temperature of the product drops to between 50.degree. F. and 70.degree. F.

Abstract: Packaging for shellfish and other seafood in which the product may be microwaved, including the use of pallet structure for positioning the product within the packaging to avoid penetration by shells, fish bones or fins of the plastic wrapping film to enable the product to be preserved by flat packing and vacuum sealing to be subsequently microwaved without rupture of the packaging until intentionally done at the completion of microwaving.

Abstract: A process and packaging for shellfish and other seafood, including the use of pallet structure for positioning the product within the packaging to avoid penetration by shells, fish bones or fins of the plastic wrapping film to enable the product to be preserved by flat packing and vacuum sealing and then placed within an outer package designed to promote a pleasing appearance of the product within.

Abstract: The present invention relates to the optimum bio-storage temperature of biological materials. The temperature is between the melting point depression of the biological material and zero degrees C. The melting point depression temperature is determined by thermography, differential scanning calorimetry and cryomicroscopy.

Abstract: The invention provides a film, a package and methods for employing the same. The film has a first layer of an elastomer and a second layer of a polyethylene such as a single site catalyst polyethylene. The film can have a third layer of a polyethylene such that the second layer is disposed between the first and third layers. The polyethylene of the third layer also can be single site catalyst polyethylene and, the elastomer of the first layer can be styrene butadiene copolymer. The film has an oxygen transmission rate of up to about 1000, such as 150-450 cc/100 in.sup.2 /24 hr., typically 260-400 cc/100 in.sup.2 /24 hr., with values of 300, 350-360, 400 cc/100 in.sup.2 /24 hr. and even higher exhibited by the film. The film is suitable for packages, for instance, packaging for cole slaw and leafy salad. The film also exhibits excellent clarity, durability, seal strength and machinability.

Abstract: A new structure for packaging foods and the method of preparing foods using the structure which consists of a food receptacle, its cover and a thin partition layer(s) for separating different food components of an entree during the manufacturing as well as during the heating of an entree. As the result of utilizing the present invention, the said entree can be manufactured more economically, also it can be heated and served easier by the end users without mixing the food components before heating, thus yielding a better quality hot food.

Abstract: A process for the manufacture of a frozen spoonable water-ice comprising the steps of:(i) producing of ice flakes at a temperature of -10.degree. C. or below, preferably -20.degree. C. or below;(ii) grinding the ice flakes produced in step (i) into approximately spherical ice granules at a temperature of -10.degree. C. or below, preferably -20.degree. C. or below;(iii) mixing the ice granules produced in step (ii) with a flavoured ice slurry; and(iv) packaging the mixture obtained in step (iii) and freezing for storage.

Abstract: A modular loose egg cooling, storage, and transport system for use in the egg industry to safely transport eggs and to facilitate rapid cooling of eggs to be stored. The modular egg system includes first and second vertical members adapted to mate with each other in a criss-cross configuration and to mate in a sandwich structure with deck boards. The assembled modular egg system comprises four of these criss-cross support structures sandwiched between five deck boards to form a shift-resistant unit with the lowermost deck board fastened to any plastic foot assembly to serve as a pallet. The deck board includes a plurality of depressions designed to accept the footprint of any commercial egg tray and thereby lock stacks of these egg trays in place within the modular egg system. All components of the system define apertures therethrough to encourage airflow over and around the stacks of egg-containing trays placed on the deck boards.

Abstract: The shelf-stability of carrot root material is enhanced by blanching the material, milling it, and then subjecting it to a decreasing pressure which is sufficiently rapid to cause rupturing of the cell walls of contaminating organisms in the product. The latter is effected by passing the product through a homogenizing valve (20). The treated product is then packaged by an aseptic packaging machine (22), to keep it from re-contamination by contaminating organisms.

Abstract: Disclosed is a method for the production of a frozen, instant mashed potato product for dispensing onto ovenable trays transported by a high-speed frozen food packaging line. A slurry including a fat-containing ingredient or a fat-substitute and water is heated to a temperature above the gelatinization temperature of potato starch but below the boiling point of the slurry. Next, the heated slurry is mixed with dehydrated potato solids using a combination of a high-speed mixing element and a low-speed scraping element both located inside a closed mixing chamber. Hydration of the potato solids is then completed under static conditions. The thus formed mashed potatoes are dispensed into an ovenable product container. The container is further packaged and the mashed potato products frozen.

Abstract: The invention provides a film, a package and methods for employing the same. The film has a first layer of an elastomer and a second layer of a polyethylene such as a single site catalyst polyethylene. The film can have a third layer of a polyethylene such that the second layer is disposed between the first and third layers. The polyethylene of the third layer also can be single site catalyst polyethylene and, the elastomer of the first layer can be styrene butadiene copolymer. The film has an oxygen transmission rate of up to about 1000, such as 150-450 cc/100 in.sup.2 /24 hr., typically 260-400 cc/100 in.sup.2 /24 hr., with values of 300, 350-360, 400 cc/100 in.sup.2 /24 hr. and even higher exhibited by the film. The film is suitable for packages, for instance, packaging for cole slaw and leafy salad. The film also exhibits excellent clarity, durability, seal strength and machinability.