Abstract: A composition having a mixture of several different edible oils and methods of use of thereof for alleviating discomfort associated with oral complications and/or providing nutrition by administering such composition are disclosed.

Abstract: A method of using a fluid-immersion storage and cooking device having a thermal container that defines a first volume and a second volume includes disposing a first food item in the first volume. A second food item and a third food item are disposed in the second volume in a first position and a second position, respectively. A volume of fluid having a first temperature is circulated through the first volume to transfer thermal energy to the first food item. After a predetermined time, at least a portion of the volume of fluid is heated to a second temperature. A portion of the volume of fluid is conveyed to the second volume such that (1) the second food item is substantially submerged in the portion of the volume of fluid and (2) the third food item is disposed substantially outside of the portion of the volume of fluid.

Abstract: A plastic container having a sidewall defining a chamber and having a first end and a second end and an opening at the first end into the chamber. A base of the container extends from the sidewall and closes the second end, the base having an outer perimeter portion defining a support structure, an axially inwardly extending perimeter wall spaced radially inwardly from the support structure forming an angle with a horizontal line of greater than about 80°, a centrally disposed pushup section in the shape of an axially inwardly extending truncated cone, and a toroidal-shaped channel circumscribing and connecting the perimeter wall to the pushup section. The toroidal-shaped channel has a surface that is asymmetrical about a central axis of the container when the container is under static pressure conditions.

Abstract: A birch sap beverage having an extended shelf life and process for the manufacture thereof in which a birch sap is adjusted to a standard pre-determined Brix value and then subjected to either (a) ultra-high temperature (UHT) pasteurization followed with aseptic packaging (b) packaging followed by UHT. Additional birch sap products having extended shelf life are also disclosed and claimed.

Abstract: Process of hot-filling a plastic container comprising a side wall connected to a neck and to a base, with a liquid or viscous product; process consisting in at least filling the container with a product at high temperature, hermetically sealing the container, cooling the container and its contents; process characterized in that a plastic container is used for which the linear thermal expansion coefficient of the side wall is greater than 0.00014 m/(m.K) and in that the container is allowed to expand and shrink at least as much as its contents.

Abstract: The invention concerns a closure for a cylindrical can (10) The closure includes a flexible member (11) of the easy-open type secured across the open end of the can (10). A rigid, screw cap (22) is screwed over the thus sealed end of the can. An annular, resilient member (24) depending downwardly from the underside of the end wall of the cap (22), engages the membrane (11) in the vicinity of the end flange (18) of the can body (10) thereby strengthening the seal between the membrane (11) and the flange (18). This advantageously permits cooking of the contents of the can with the flexible membrane (11) in situ, thereby giving rise to a can having an easy-open end, the contents of which can are cooked and sterilized using conventional processing lines.

Abstract: A process for filling a container with a liquid includes providing a plastic container comprising a spout, a base, and a sidewall. The container is filled with a liquid and the spout is sealed with a closure. An internal vacuum or depression is formed within the container, resulting in visible deformation of the container. Heat is applied to the container to bring about internal pressurization of the container to at least compensate for the depression or vacuum.

Abstract: The present invention relates to a method for preparing cooked rice with barley in an aseptic packing process, comprising mixing barley, which had been sterilization-treated and then dried, with non-glutinous rice. The method for preparing cooked rice with barley in an aseptic packing system according to the present invention is characterized in that by using barley that has been first gelatinized and then retrogradated, the cooked rice with barley has a reduced initial level of microorganisms in the barley, leading to excellent stability against microorganisms, a long storage life, of 6 months or longer at ambient temperature, excellent appearance, pleasant flavor, and soft, flexible, and sticky texture.

Abstract: A method involving the hot fill of foods in packaging containers constructed from a paperboard laminate comprises the food being filled in the packaging container with at least one component at a temperature of at least 80°, but below 100°, whereafter the packaging containers are closed and sealed and the packaging containers with their food contents are thereafter held hot during a predetermined period of time by contact with a heat holding medium at a temperature of at least 80°, but below 100°. The heat holding medium is present substantially in gas and/or vapour phase. An apparatus involving the hot fill of foods is also disclosed.

Abstract: A method is provided for preparing mixed greens. Greens are immersed in an aqueous solution containing phosphoric acid, calcium chloride and a natural antibiotic, dewatered from their surfaces, cooked and mixed in predetermined amounts. Following the application of a seasoning solution containing an organic acid and a natural antibiotic thereto, the mixed greens are vacuum packed and thermally sterilized. The mixed greens prepared according to the method can preserve their fresh texture senses for a long period of time.

Abstract: A process for hot filling a container with a sterilized liquid, generally at a temperature that is between 60 to 95° C. An embodiment of the process includes (a) providing a container that is made of a polymer and following a process that can make it able to withstand the hot filling of said liquid; (b) filling the container with said hot liquid; (c) closing the filled container immediately after filling; (d) allowing the container to cool at least below a transition temperature that is on the order of from 40° C. to 50° C. and forming a depression inside the container, resulting in visible deformation; and (e) heating the container to bring about a relief of the residual stresses, whereby this relief leads to a shrinkage and consecutively generates an internal pressurization that compensates for at least the deformation undergone by the effects of the depression of stage (d).

Abstract: A method and apparatus for high-pressure pasteurization utilizes a basket (40) for holding food packages (95). The basket (40) is transported on a cart (60) from a loading station (90), to the high-pressure pasteurization processing apparatus (10) and back to an unloading station (100). Two robots (17, 18) are utilized to reduce cycle time of the high-pressure pasteurization vessels (11).

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: The technical simplification of the invention is on FIG. 5. That is X<Y<Z. This simple expression represents the elevation of the three nozzles on the bottom door. The elevation difference of these three nozzles is what sets my crateless retort apart from the traditional crateless retort. Drain nozzle is at the lowest elevation. Water inlet nozzle is at the middle elevation. Finally, the steam nozzle is at the highest of the three elevations. This simple equation, X?y?Z, demonstrates the fact that any water entering the retort will rise in level and ultimately mix with the steam to automatically create an unstable condition. The lower temperature water would never reach the cans in the bottom of the retort without this unstable condition occurring. This unstable condition will prevent under processing because the cook would be terminated, and product quarantined inside the retort.

Abstract: A method of surface pasteurizing precooked food products which are contained in packages. The method preferably comprises the steps of continuously heating the packages of the precooked food product such that the outer surfaces of the products contained within the packages are taken to an effective pasteurization temperature and then continuously cooling the packages of product. The heating and cooling steps are preferably conducted in a manner such that no more than a 10° temperature increase and preferably substantially no temperature increase occurs in the internal core of the product as a result of the heating step.

Abstract: Method for providing a heat treated filled and closed can, including the consecutive steps of: filling a metal cup, closing the metal cup with a lid making a gas tight heat treatable can, heat treating the can, wherein measures are taken to achieve an under-pressure in the can after closing the cup and wherein the can is chosen that is either of a flexible type on the one hand or of a rigid type with increased strength provided with a seal on lid on the other hand. The measures comprise a step belonging to the group of steps consisting of: using a partly frozen filling; having the filling include constituents that interact after closing so as to lower the specific volume of the filling in the can; adding steam to the cup after filling and before closing; closing the cup under sub-atmospheric pressure; and partly evacuating the can after closing.

Abstract: A method and system incorporates a warming tunnel closely downstream of a hot filling apparatus which is set up to fill relatively small volume capacity polymeric containers of not greater than 12 fluid ounces. The hot filled containers are conveyed through a warming tunnel which provides a heated environment which is higher in temperature than the environment, thereby maintaining the temperature of the beverage within the containers at an adequate temperature for an adequate time so as to complete needed heat treatment of the beverage in each such small container.

Abstract: The invention provides a container of substantially form-retaining material, for instance aluminum, steel or other metal, or PET (polyethylene terephthalate) or other plastic, for a liquid, which must be provided prior to consumption with a foaming head, such as chocolate milk, cappuccino, milkshake, which container comprises: a circumferential wall; a base which is connected along its whole periphery to this wall or is integrally formed therewith; a cover which, after filling of the container with the liquid, is optionally arranged on the side remote from the base and which is connected to this wall along its whole periphery; and; a cartridge present in the container and in the filled and closed situation of the container at least partially filled with a gas under pressure serving as foaming medium in the wall of which cartridge is situated at least one continuous hole for passage of gas.

Abstract: Disclosed are microwave popcorn articles comprising any conventional microwave popcorn bag, and a food charge disposed therein comprising kernel popcorn, fat, salt and sufficient amounts of a calcium ingredient to provide a total calcium content of about 360 to 3600 mg per 100 grams of unpopped popcorn. Preferably the salt and calcium ingredients are essentially characterized by having a mean particle size of less than 25 &mgr;m. Methods of preparing such microwave popcorn articles are disclosed wherein some of the salt and/or calcium ingredient is added to the fat slurry while the balance is added in particulate form in a separate step after the fat and kernel popcorn have been added to the bag.

Abstract: Thickened, preferably thixotropic oil compositions are disclosed comprised of high proportions of edible oils, in particular unsaturated oils, and edible solidifying agents, in particular long chain fatty acids and/or long chain fatty alcohols, for use in the preparation of edible foods and medicinal/therapeutic products. Further disclosed are methods for the production of the thickened, thixotropic oil compositions, edible food and medicinal/therapeutic products containing same and methods of their production and consumption.

Abstract: A frozen slushy drink product in a flexible pouch and a method for producing and packaging the same is provided. A calcium component, a stabilizer component, and a distinctively flavored component are combined and pasteurized at a temperature over about 180° F. The pasteurization causes the stabilizer component, in concert with the calcium component, to cause hydrophilic thickening. The product is packaged in a flexible pouch and is immediately consumable by a consumer after removal from a home freezer and manual manipulation of the pouch in order to break up the ice crystals and ensure a desirable slushy consistency.

Abstract: A suspension cosmetic product for reducing wetness under the arm which product is a stick or a soft solid comprising: (a) 0.01-20 weight % of a water lock superabsorbent polymer selected from the group consisting of starch graft homopolymers and copolymers of poly(2-propenamide-co-2-propenioic acid) sodium salt; (b) 10-88 weight % of a volatile silicone; (c) a selected gelling agent; (d) 0-5 weight % of a surfactant with a hydrophilic/lipophilic balance in the range of 3-13; (e) 0-10 weight % of an antiperspirant active or an effective amount of a deodorizing agent which is not an antiperspirant active; (f) 0-20 weight % of a nonvolatile silicone; and (g) 0-20 weight % of an emollient; wherein the product is not made with any separately added water.

Abstract: The invention concerns a method for packaging beverages in containers, particularly non-modified polyethylene terephthalate containers, which consists in pasteurizing (3) the beverage, cooling the pasteurized beverage to a temperature lower than that at which the containers are deformed, sterilizing the containers and container tops, filling the sterilized containers with a cooled pasteurized beverage, corking the filled sterilised containers, and further pasteurizing (10) the filled and corked containers to a temperature lower than at which the containers are deformed by the action of an excessive amount of heat. The invention is applicable to packaging of beverages.

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: A method of packaging a perishable material is disclosed, comprising sealing the heated material in a container and allowing the heated material to induce a pressure change in the container. The container then undergoes a volume change to induce a further temperature rise as a result of Boyle's law. The further temperature rise combats the viability of microorganisms in the material.

Abstract: A food container and its method of use are disclosed. The food container includes a top panel, bottom panel and plurality of sidewalls. A movable panel is hingedly connected to one of the sidewalls, allowing a consumer to open the container. Attached to the lower edge of the movable panel is a shelf supporting a food item. A consumer can access the food item by opening the movable panel, which causes the shelf to carry the food item outside the container into a position that permits the consumer to easily manipulate it. The food item or a portion thereof can then be replaced in the container by simply closing the movable panel. The shelf may engage one or more sidewalls of the bottom panel to assist in maintaining the container in a closed position after initial opening and reclosing. The container is suitable for packaging food items that include both microwaveable and non-microwaveable ingredients. A foldable blank for manufacturing the container is also disclosed.

Abstract: A microwave popcorn article comprising any conventional microwave popcorn bag, and a food charge disposed therein including kernel popcorn, fat, salt and sufficient amounts of a calcium ingredient to provide a total calcium content of about 360 to 3600 mg per 100 grams of unpopped popcorn is provided. The salt ingredient includes at least a portion in coarse form having a particle size larger than 250 microns. Methods of preparing such microwave popcorn articles are disclosed wherein some of the salt and/or calcium ingredient is added to the fat, while the balance of the salt is added in particulate form in a separate step after the fat and kernel popcorn have been added to the bag.

Abstract: Apparatus and methods for transferring heat between a heat transfer liquid and a plurality of moving containers of food product. The containers are conveyed by a perforated conveyor at least partially submerged in a pool of the heat transfer liquid and are showered at the same time with the heat transfer liquid. The pool of heat transfer liquid continuously drains and recirculates through either a heater or a chiller. A vibrator unit vibrates the pool of heat transfer liquid, the conveyor and the containers during the heat transfer operation.

Abstract: A method of achieving extended shelf life for a food includes enclosing the food in a discrete container of flexible or foldably formable material, wherein the shape of the container includes predefined crease lines for enabling the formation of the container into at least the following two container positions: a) a first container position obtained by the formation of folds along predefined crease lines such that opposing side wall panels of the container are arranged in relation to one another such that the distance between the side wall panels defines a first distance and b) a second container position obtained without the formation of folds along the predefined crease lines such that opposing side wall panels of the container are arranged in relation to one another such that the distance between the side wall panels defines a second distance. The first distance between the side wall panels is less than the second distance between the side wall panels.

Abstract: A process that kills, or renders organically inactive, one-hundred percent of the bacteria and enzymes, as well as any other non-pathogenic microorganisms present in fresh squeezed citrus and non-citrus fruit juices and fruit juice blends, as well as fruit pulps, and dairy products. The process results in the aseptic packaging of one hundred percent natural juices and milk having a shelf life extending from two to three years without the need for refrigeration, and without the use of artificial preservatives or additives. The process also preserves the natural taste, colors, and odors typically found in fresh squeezed juices and juice blends, an citrus pulp. The invention additionally encompasses an industrial apparatus kills, or otherwise deactivates the enzymes, bacteria, and microorganisms that cause spoilage in perishables such as fruit juice, fruit juice blends, fruit pulp, wines, milk, chocolate milk, butter, yogurt, cultured milk products, beer, malt and oat beverages, soups, and soft drinks.

Abstract: A process for producing tofu comprising primarily heating soybean milk containing a coagulant, packing the soybean milk into a container, and secondarily heating the soybean milk to coagulate.

Abstract: The invention encompasses a method that kills, or renders organically inactive, the bacteria and enzymes, as well as any other non-pathogenic microorganisms present in fresh squeezed citrus and non-citrus fruit juices and fruit juice blends, as well as fruit pulps. The method includes the steps of bottling the product, dipping the bottle in a heated bath whereby the product is heated, capping the heated product, and allowing the product to cool to form a vacuum seal. The method produces the aseptic packaging of natural juice products having a shelf life extending from two to three years without the need for refrigeration, and without the use of artificial preservatives or additives. The process also preserves the natural taste, colors, and odors typically found in fresh squeezed juices and juice blends, an citrus pulp.

Abstract: A full moisture, shelf stable or frozen noodle product having a dry matter content between about 30% to about 45% by weight. This product contains a cooked flour or semolina of a starchy plant, softened water, a cooked starch, an ionic gelling agent, an emulsifier, a cation which has formed a gel with the ionic gelling agent, and an oil. If desired, an acid can be included to provide a pH between about 3.7 to about 4.5.

Abstract: A miso soup beverage contained in a sealed container which is excellent in the flavor, taste and storage stability, is produced by preparing a miso soup by using starting materials containing at least miso and a milk material, finely grinding it by a homogenizer, and charging and sealing it in a container and then heat sterilizing it, or heat sterilizing it and then charging and sealing it in a container. The milk material is preferably one obtained by a lactic acid fermentation. In addition to the miso and milk material, at least one selected from soy bean, ingredient materials, a seasoning and a thickening agent, may be contained.

Abstract: A drawn and ironed can having a generally cylindrical side wall and an integral bottom including two annular rims is provided. The bottom of the can has a reduced volume configuration, wherein the upright can rests on an outer annular rim known as the heel, and an expanded volume configuration, wherein the upright can rests on an inner annular rim known as the nose. When a can in the reduced volume configuration is subject to an elevated internal pressure substantially less than the maximum working pressure, a portion of the can bottom comprising the nose moves axially downwardly relative to the rest of the can to serve as a new base, thus transitioning the can into the expanded volume configuration.

Abstract: A process for producing pasteurized liquid egg products utilizing a vat or tank for holding raw egg product. The raw egg product is transferred to a suitable package at amibient temperatures or after preheating. The package containing the raw egg product is then heated and maintained at a suitable temperature in order to pasteurize the liquid raw egg products in the packets. The containers holding the pasteurized liquid egg product is then cooled at a rate sufficient to refrigerate the containers and to inhibit germination of the bacterial spores in the liquid egg product found in the containers. The containers are then stored in refrigeration conditions for distribution and use.

Abstract: Disclosed are methods of preparing lowfat and reduced fat popcorn microwave popcorn articles using cold kernel popcorn (60.degree. F.) such as from winter storage. The methods employ low levels (1% to 20%) of an oil ingredient having a melting point of .ltoreq.60.degree. F. to minimize the congealing of the oil by and onto the cold kernel popcorn thereby providing a more pliable bag, which does not jam in the filling equipment. The microwave popcorn articles comprise any conventional microwave popcorn bag, and a food charge disposed therein comprising kernel popcorn, 1% to 20% oil, and 0% to 4% salt.

Abstract: Disclosed are microwave popcorn articles comprising any conventional microwave popcorn bag, and a food charge disposed therein comprising kernel popcorn, fat, salt and sufficient amounts of a calcium ingredient to provide a total calcium content of about 360 to 3600 mg per 100 grams of unpopped popcorn. Preferably the salt and calcium ingredients are essentially characterized by having a mean particle size of less than 25 .mu.m. Methods of preparing such microwave popcorn articles are disclosed wherein some of the salt and/or calcium ingredient is added to the fat slurry while the balance is added in particulate form in a separate step after the fat and kernel popcorn have been added to the bag.

Abstract: A sterile, packed food emulsion suitable for fully cooking a host food or adding to cooked food and for imparting a golden brown au gratin coating upon cooking, and including: water; 10-65 wt % edible fat; 0.05-10.00 wt % caseinate; and 0.1-10.0 wt % browning agent, which is chosen from a group consisting of carbohydrates, proteins and mixtures thereof; wherein the emulsion has a pH of at least 5.0 and further includes at least 0.5 ppm lysophospholipoprotein as an emulsifier.

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: Microwave popcorn articles which upon microwave heating provide popcorn having enlarged salt particles that provide popped popcorn more reminiscent of at-home, stove-top prepared popped popcorn. The articles comprise any conventional microwave popcorn bag, kernel popcorn, fat and salt. At least 50% of the salt is essentially characterized by an enlarged particle size having a mean particle size of >400 .mu.m. Included are methods of preparing such microwave popcorn articles are disclosed wherein the coarse salt is added in a separate step after the fat and kernel popcorn have been added to the bag.

Abstract: Unopened packages, containing an edible food product pre-treated with a heat shock preservation process, can be sanitized in a hospital dishwasher by a method that includes washing the package outer surface with detergent, rinsing the package surface with a solution containing a sanitizing agent, and drying the package outer surface. The method is applicable to various food products, e.g. individual milk or juice packages, distributed to patients in hospitals. Use of the method permits unopened food packages handled by the patient to be supplied to other patients without worrying that germs and contaminants might be transmitted from one hospital patient to another hospital patient.

Abstract: The invention presents a method, apparatus and container for sterilizing solid matter or liquid matter containing solid matter efficiently in a short time, while preventing deterioration of quality or decline of flavor.In this method, solid matter (a) and liquid matter (b) are separately heated and sterilized, and both are mixed after being sterilized, and put and sealed in a bag (c) or container. When heating and sterilizing the solid matter independently, the solid matter is weight and dispensed in each retainer (c) by the portion of one pack each, and sterilized, and is transferred, after being sterilized, from the retainer (d) into a bag (c) or container, and sealed. Sterilization is executed by rotating the retainer (d) and inducing an agitating action on the inside solid matter.

Abstract: Fish of the Salmonoid family (salmon, trout and their relatives) is preferably first trimmed to remove heads, tails, fins, entrails, skin and bones and cut into fillets or loins to facilitate further removal of dark meat, bone, bruised meat, blood and viscera. The remaining light meat is then vacuum tumbled with a marinade solution under reduced ambient pressures at rotational speeds and for times dependent upon the thickness of the fish fillets or loins. During the vacuum tumbling step, penetration of the marinade solution into the light meat is facilitated and thereby the mobility and accumulation of curd-forming, soluble fish proteins are greatly diminished, serving to fix such protein in place, to ultimately provide a greatly visually-reduced curd product. Additionally, this vacuum tumbling step softens any pin bones which may remain to ultimately provide a virtually boneless product.

Abstract: The method and the apparatus according to the invention relate to pasteurization of products in a tunnel pasteurizer. In the application of heating systems comprising water/steam heat exchangers in the zones for heating of sprinkling water, the pipelines and the valves for controlling the water and the steam become very complex and vulnerable, and the number of analog valves for steam become equal to the number of heat exchangers as a minimum. Leakages in analog valves for steam are frequent after some time in operation. According to the invention this problem is eliminated in that hot water is taken out under low pressure from a heating source (7) comprising a heat-insulted storage tank and a shared source of heat, where the water is circulating constantly, said hot water being supplied in a controlled amount directly to each zone (14b, . . .

Abstract: A fresh renneted cheese having a pH value of 6.7 or below and in particular between 6.0 and 5.0 having a hydrocolloid structure which has not developed before the casein network of the cheese has developed. A method of preparing this cheese comprises adding a hydrocoloid before renneting but controlling the conditions such that the hydrocolloid network does not develop before the casein network.

Abstract: When dispensing carbonated beverages, particularly beers and especially draught stout, it is desirable to obtain a close-knit creamy head. To achieve this a container (1) includes a separate closed hollow insert (5) containing substantially no oxidising gas and means (6) responsive to opening of the container (1) to provide communication between the inside of the insert (5) and beverage (7) contained in the body of the container (1) upon opening it to jet gas from the insert (5) into the beverage (7). The means (6) preferably has the form of a pressure responsive valve. The insert (5) may be arranged so that its internal pressure is increased after the container (1) is sealed or the means (6) may have a different relief pressure when initially inserted into the container (1) from that upon opening the container (1).

Abstract: A process that kills, or renders organically inactive, one hundred percent of the bacteria and enzymes, as well as any other non-pathogenic microorganisms present in fresh squeezed citrus and non-citrus fruit juices and fruit juice blends, as well as fruit pulps. The process results in the aseptic packaging of one hundred percent natural juices having a shelf life extending from two to three years without the need for refrigeration, and without the use of artificial preservatives or additives. The process also preserves the natural taste, colors, and odors typically found in fresh squeezed juices and juice blends, an citrus pulp.

Abstract: An acidified pasta product is prepared by mixing a farinaceous material, an edible acid and water to obtain an acidified dough, forming the acidified dough into a shape to obtain a raw acidified pasta product, steaming the raw pasta product to surface-gelatinize the raw pasta product to obtain a surface-gelatinized pasta product, contacting the surface-gelatinized product with water to obtain a wet acidified pasta product, steaming the wet product for cooking the wet product to obtain a steam-cooked acidified pasta product and packaging the steam-cooked product to obtain a packaged acidified pasta product.

Abstract: Disclosed are vacuum-packed food packages (10) having enlarged head spaces (56) under high vacuum, which enable food products (58) to be retorted after sealing, with resulting improved flavor, color, texture, and/or nutrient retention. Easily removable press-on, pry-off closures (13) having movable insert disks (16) in an outer shell (14) are also disclosed. Pressing the shell upward to remove it from a container (11) first pries a protrusion (28) inside the shell over a snap rib (22) around the container, then moves the shell upward relative to the disk until the snap rib engages the edge of the disk and lifts the disk to break the seal. A tamper evidencing band (22), if included, is broken before the shell is pried off or the disk is lifted. Food packages which automatically open when heated in microwave ovens are also disclosed.