Heat Treatment Of Encased Food Patents (Class 426/412)
  • Patent number: 9763467
    Abstract: The present invention relates to a method for preparing a ready-to heat, preservative free meal, comprising selecting at least one food product; preparing each food product; placing the prepared food products within a container; thermalizing; cooling down; and conditioning. The ready-to heat, preservative free meal comprises at least one of a protein portion, a portion of slow carbohydrates and a portion of vegetables.
    Type: Grant
    Filed: June 8, 2012
    Date of Patent: September 19, 2017
    Assignee: FLEURY MICHON
    Inventors: Jean-Claude Boissinot, Jean-Sébastien Chasles
  • Patent number: 9560873
    Abstract: The present invention relates to a method of using an antimicrobial composition on a food product where the antimicrobial composition is applied to a food product, the food product is packaged and sealed, and then activation energy is applied to the sealed food product.
    Type: Grant
    Filed: July 21, 2006
    Date of Patent: February 7, 2017
    Assignee: Ecolab USA Inc.
    Inventors: Scott L. Burnett, Jocelyn H. Chopskie, Joy G. Herdt, Teresa C. Podtburg, Timothy A. Gutzmann, Daniel G. Brown, Richard J. Christianson, Harriet L. E. Ulland
  • Patent number: 9282749
    Abstract: The present invention provides a method for dough processing, a method for providing a container for a dough product, a container, and a product formed by a container.
    Type: Grant
    Filed: November 20, 2014
    Date of Patent: March 15, 2016
    Assignee: Rich Products Corporation
    Inventors: Noel Galluch, Kristin Alongi, Renee LaLonde, Rohit Jalali
  • Patent number: 9028894
    Abstract: Gum manufacturing machinery and method of manufacturing gum is illustrated in which a gum loafing machine generates loaves of finished gum that are then subsequently run through a gum conditioner to more uniformly set the temperature and viscosity of the gum material prior to further processing. Upon achieving the appropriate conditioning level, a further forming extruder may be used to generate a continuous gum ribbon for subsequent rolling and scoring operations. The gum conditioner may include vertically stacked conveyors that have different operational modes including a first mode that provides a serpentine path for a long residence time and a second mode that provides a cascading path that avoids or bypasses much of the length of some of the conveyors to provide a shorter residence time. The gum manufacturing machinery may be used in an adjustable manner so as to accommodate difference gum recipes for different batches of gum product.
    Type: Grant
    Filed: May 30, 2012
    Date of Patent: May 12, 2015
    Assignee: Intercontinental Great Brands LLC
    Inventors: Jim Olejarski, Joseph Roarty, Arthur W. Upmann, James A. Duggan
  • Patent number: 8993023
    Abstract: The present invention relates to a process effective for reducing the number of spores, especially psychrotrophic spores, in compositions. More specifically, a method is provided for heating a composition at a temperature, pressure and for a time effective for reducing the number of psychrotrophic spores in the composition by at least about 3 logs. In one important aspect, the invention relates to producing vacuum packed or modified atmosphere packed chilled food products.
    Type: Grant
    Filed: December 27, 2007
    Date of Patent: March 31, 2015
    Assignees: Kraft Foods Group Brands LLC, Commonwealth Scientific and Industrial Research Organisation
    Inventors: James David Legan, Belinda Leigh Chapman, Michelle Kay Bull
  • Publication number: 20150064322
    Abstract: A process for processing animal protein product involves cutting an unpasteurized piece of the product into slices, vacuum sealing the sliced unpasteurized product in a pouch with the slices stacked tightly together, cooking the vacuum sealed product to at least its pasteurization temperature while vacuum sealed within the pouch, and refrigerating or freezing the pasteurized product still sealed in the pouch.
    Type: Application
    Filed: November 18, 2014
    Publication date: March 5, 2015
    Applicant: CUISINE SOLUTIONS, INC.
    Inventor: Jean-Pierre GUILLAUD
  • Patent number: 8936824
    Abstract: A soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b., preferably an isolate having a protein content of at least about 90 wt % (N×6.25) d.b., is formed by extracting a soy protein source with a salt solution, preferably aqueous sodium chloride solution, to form an aqueous protein solution having a pH of about 1.5 to 11, preferably about 5 to about 7 and separating the resulting aqueous protein solution from residual soy protein source. The protein concentration of the aqueous protein solution is increased to about 50 to about 400 g/L while the ionic strength is maintained substantially constant by using a selective membrane technique. The resulting concentrated protein solution is optionally diafiltered and a calcium salt, preferably calcium chloride, is added to the concentrated and optionally diafiltered protein solution to a conductivity of 15 to about 85 mS.
    Type: Grant
    Filed: June 30, 2010
    Date of Patent: January 20, 2015
    Assignee: Burcon Nutrascience (MB) Corp.
    Inventors: Martin Schweizer, Kevin I. Segall, Brent E. Green, Sarah Medina, Brandy Gosnell
  • Publication number: 20140370174
    Abstract: A method for manufacturing retort-pouch rice is described. The method makes it possible to implement a production process using an assembly line and increases production efficiency by reducing the amount of time taken by a preprocess prior to a retort sterilization process. The method is characterized in that: uncooked rice is treated by pressurized heated steam, forming a thin gelatinized layer in the surface layer of each rice grain and rendering the center of each grain porous; without being cooled, the rice grains are immediately sealed inside a container together with a prescribed amount of rice-cooking liquid; the rice grains are immersed in and made to absorb the rice-cooking liquid; the water-absorption state of the rice grains and the amount of rice-cooking liquid in the container are adjusted; and retort sterilization is performed.
    Type: Application
    Filed: October 5, 2010
    Publication date: December 18, 2014
    Inventor: Mariko Kanemoto
  • Patent number: 8883236
    Abstract: A packaged food product, comprising a wrapping (1) entirely made of coating-free transpiring paper material and a product (100) to be cooked or heated received therein, wherein the wrapping (1) itself is apt to be exposed to a heat source jointly to the product.
    Type: Grant
    Filed: July 10, 2007
    Date of Patent: November 11, 2014
    Assignee: Policarta S.r.l.
    Inventor: Arturo Giusti
  • Publication number: 20140248407
    Abstract: A retort sterilization device includes a water steam generation device for generating water steam and a heating pot, connected to the water steam generation device, for accommodating retort food. The water steam generation device includes a heat exchanger for performing heat exchange between liquid flowing in a liquid path and heating vapor flowing in the vapor path. A top end of the liquid path of the heat exchanger is connected via a water steam supply pipe to a water steam ejection section located in an internal area of the heating pot. The heat exchanger is connected to a liquid container. A bottom end of the liquid path of the heat exchanger is connected to the liquid container via a communicating tube. The liquid container is coupled to the heating pot.
    Type: Application
    Filed: May 16, 2014
    Publication date: September 4, 2014
    Applicants: Tomoda Selling & Sailing Co., Ltd., Tomoda Fisheries Co., Ltd., Houshou Co., Ltd, Wakisangyou Yugenkaisha
    Inventors: Hiroshi TOMODA, Norio KADOWAKI, Hironobu TOMODA, Manabu MORIWAKI, Satoru KADOWAKI
  • Patent number: 8821950
    Abstract: The present invention provides an innovative packaging for microwave preparation of expandable food, such as cookies, an innovative food product prepared from the packaging and the method of preparation thereof. The innovative packaging includes first and second susceptor sheet portions each having an accordion-like shape; one or more members for spacing the susceptor sheet portions at a predetermined distance; and an expandable uncooked food placed between the two susceptor sheets, wherein the food is in intimate contact with sheet portions and becomes efficiently browned and crisped during microwave cooking. The food is preferably a cookie dough.
    Type: Grant
    Filed: April 29, 2008
    Date of Patent: September 2, 2014
    Assignee: Nestec S.A.
    Inventors: Urban Nilsson, Deborah Belser
  • Patent number: 8784920
    Abstract: In one embodiment of an apparatus and process for packaging foodstuffs or other materials in a rigid container sealed by a flexible cover, a desired quantity of material to be packaged containing or together with some water or other liquid is placed in the container, the flexible cover is secured on the container so as to leave at least one unsealed opening, the container is heated and/or placed in a partial vacuum to bring the liquid above its boiling point to cause or permit vapor generated by the boiling liquid to expel other gases from the container through the unsealed opening, and the container is sealed while gas or vapor is still flowing out of the container through the unsealed opening.
    Type: Grant
    Filed: March 13, 2007
    Date of Patent: July 22, 2014
    Assignee: St. Dalfour SAS
    Inventors: Jean-Francois M. Bardou, Roland Guezennec, Jean-Pierre Lhommond
  • Patent number: 8778431
    Abstract: A nutrition-enriched rice manufacturing method includes a harvesting process of harvesting raw unhulled rice as a starting material from a paddy field, a nutrition enriching process of generating nutrition-enriched unhulled rice by heating the raw unhulled rice of which average moisture content is at a predetermined level of 20% by weight or more with a microwave heating device and heat-retaining the raw unhulled rice for a predetermined period of time with a heat retention device, and a drying, hulling and polishing process of drying nutrition-enriched unhulled rice so as to have an average moisture content suitable to a long-term storage, hulling to remove chaff, and polishing to remove embryo and bran layer so as to obtain nutrition-enriched polished rice which abundantly contains gamma aminobutyric acid in an endosperm part.
    Type: Grant
    Filed: May 17, 2011
    Date of Patent: July 15, 2014
    Inventors: Toshiharu Ando, Tsuyako Ando
  • Patent number: 8697161
    Abstract: A system and method for conditioning food product is disclosed. The method comprises providing a grill treatment to the food product; packaging the food product; and heating the packaged food product (e.g., partially or fully cooking the food product in its package). The system comprises an apparatus configured to apply a grill treatment to a food product that is being packaged and fully cooked in its package. The system may also comprise a co-extruder configured to extrude the a material layer and a collagen gel layer about the exterior surface of the base layer that is then at least partially coagulated before receiving the grill treatments.
    Type: Grant
    Filed: November 8, 2010
    Date of Patent: April 15, 2014
    Assignee: The Hillshire Brands Company
    Inventors: Thomas B. Burroughs, Jeffrey L. Bloomer, Greg J. Sykes
  • Publication number: 20140057029
    Abstract: The invention relates to a method for preserving Agaricus bisporus mushrooms, other Agaricus spp. mushrooms, or other mushrooms that lose more than 15 wt % upon blanching, wherein optionally a relatively small amount (relative to the amount of fresh mushrooms) of additional ingredients is used, comprising the following consecutive steps: (a) Inserting clean fresh mushrooms in a plastic laminate bag; (b) Subjecting the bag with mushrooms to vacuum at a pressure of about 300 mbar or less; (c) Sealing the bag while keeping the vacuum; (d) Releasing the vacuum, and (e) Treating the bag with mushrooms at a temperature of about 60° C. or more. In this way a commonly used blanching step—applied before packaging—is excluded, by virtue of which energy is saved and the taste and nutritional value is improved. Thus, the mushrooms are of excellent quality with good taste and flavor and well preserved.
    Type: Application
    Filed: October 31, 2013
    Publication date: February 27, 2014
    Applicant: SCELTA ESSENZA HOLDING B.V.
    Inventors: Johannes Gerardus Maria KLERKEN, Gerard BARTELS
  • Publication number: 20130337125
    Abstract: In a raw material preparing step, a rice powder as a primary raw material powder is added with a water to prepare a mixed raw material. In a kneading step, the mixed raw material is kneaded to form a kneaded substance. In a pressing/extending step, the kneaded substance is pressed and extended to form noodle dough sheet. In a slitting step, the noodle dough sheet is slit into predetermined noodle strand shape to obtain a continuous noodle strand However, these steps maintain a non-alpha state of the rice powder component In a packaging step, a unit-length noodle strand is accommodated in a pouch-like heat-resistant packaging container and hermetically sealed to obtain a packaged unit-length noodle strand, while maintaining a non-alpha state of the rice powder component in the noodle strand.
    Type: Application
    Filed: June 14, 2012
    Publication date: December 19, 2013
    Applicant: KOBAYASHI NOODLE CO., LTD.
    Inventor: Toshio Kobayashi
  • Publication number: 20130309375
    Abstract: The present disclosure is concerned with thermoformable webs with improved puncture resistance suitable for use in semi-automatic horizontal form fill and seal (HFFS) packaging machines and a process for packaging hard food items with sharp angular surfaces using such webs in such machines. The webs have a double wall partially laminated structure. The structure is conveniently formed by adhesively laminating two component films in a face to face configuration using a pattern of adhesive which leaves a substantial portion of the two facing surfaces unlaminated. The lamination just needs to be sufficient that the two component films will hot form together when they are vacuum drawn into a die to form a cavity for packaging the food items. The lamination pattern can vary from just edge strips to the edge strips and a honey comb pattern or a pattern of dots over the facing surfaces between the edge strips.
    Type: Application
    Filed: May 17, 2012
    Publication date: November 21, 2013
    Applicant: Curwood, Inc
    Inventor: Otacilio Teixeria Berbert
  • Patent number: 8574650
    Abstract: Food packaging of the present invention is particularly adapted for microwave, conventional oven, stove top and boiler cooking techniques and includes an integral pocket or trap compartment for receiving fluids created by the cooking process, such as grease. Embodiments include a compartment for cooking food products therein with the addition of water or other fluids, wherein the water or other fluids are drained from the food products and removed from the food packaging after cooking the food products.
    Type: Grant
    Filed: March 26, 2013
    Date of Patent: November 5, 2013
    Assignee: The Turover Straws Group, Inc.
    Inventors: Alan S. Turover, Antim G. Straus
  • Publication number: 20130089647
    Abstract: The invention relates to a packaging bag for the sterilisation of food, comprising walls on which a closing device is arranged comprising complementary closing profiles, said bag being characterised in that: the material constituting the walls has a softening point above 100° C., and the complementary closing profiles are adapted to hermetically seal the bag when it is placed in an atmosphere of temperature above 80° C. The invention also relates to a method of sterilising food products by use of such a bag.
    Type: Application
    Filed: October 9, 2012
    Publication date: April 11, 2013
    Inventor: Marianne Baret
  • Publication number: 20130078344
    Abstract: A method for packaging crabmeat including the steps of providing a flexible pouch, placing a volume of crabmeat into the flexible pouch, controlling a volume of ambient air in the flexible pouch to obtain an ambient air to crabmeat ratio within the flexible pouch of about 13-20% by volume, sealing the flexible pouch to maintain the ambient air to crabmeat ratio within the flexible pouch, and pasteurizing the flexible pouch.
    Type: Application
    Filed: November 19, 2012
    Publication date: March 28, 2013
    Applicant: John Keeler & Co., Inc.
    Inventor: John Keeler & Co., Inc.
  • Patent number: 8268376
    Abstract: A method is provided for storing a cooked food in a flexible-walled container having an opening. The method includes placing a quantity of food in a flexible-walled container and submerging at least a portion of the container in a liquid with the opening being located so that liquid does not enter the opening. At least the lower portion of the container is maintained in the liquid and the food is maintained in the container below the surface of the liquid. The liquid collapses the container to seal the container. The temperature of the liquid may be maintained at a non-ambient temperature to heat or cool the food as it is stored. The method may also include storing the food adjacent a work surface, or at a remote main vat and transporting the rack to the work surface at which a serving that includes the food is prepared.
    Type: Grant
    Filed: April 15, 2011
    Date of Patent: September 18, 2012
    Assignee: Restaurant Technology, Inc.
    Inventors: Gerald A. Sus, Henry T. Ewald, Paul G. Simmons, Glenn Schackmuth, John J. Mazurkiewicz, William J. Reimann
  • Patent number: 8226401
    Abstract: Gum manufacturing machinery and method of manufacturing gum is illustrated in which a gum loafing machine generates loaves of finished gum that are then subsequently run through a gum conditioner to more uniformly set the temperature and viscosity of the gum material prior to further processing. Upon achieving the appropriate conditioning level, a further forming extruder may be used to generate a continuous gum ribbon for subsequent rolling and scoring operations. The gum conditioner may include vertically stacked conveyors that have different operational modes including a first mode that provides a serpentine path for a long residence time and a second mode that provides a cascading path that avoids or bypasses much of the length of some of the conveyors to provide a shorter residence time. The gum manufacturing machinery may be used in an adjustable manner so as to accommodate difference gum recipes for different batches of gum product.
    Type: Grant
    Filed: January 12, 2009
    Date of Patent: July 24, 2012
    Assignee: Kraft Foods Global Brands LLC
    Inventors: Jim Olejarski, Joseph Roarty, Arthur W. Upmann, James A. Duggan
  • Publication number: 20120100273
    Abstract: A process for processing animal protein product involves cutting a substantially raw piece of the product into slices, vacuum sealing the sliced raw product in a pouch with the slices stacked tightly together, cooking the vacuum sealed product to at least its pasteurization temperature while vacuum sealed within the pouch, and refrigerating or freezing the pasteurized product still sealed in the pouch.
    Type: Application
    Filed: October 26, 2010
    Publication date: April 26, 2012
    Applicant: Cuisine Solutions, Inc.
    Inventor: Jean-Pierre GUILLAUD
  • Patent number: 8133517
    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.
    Type: Grant
    Filed: March 1, 2006
    Date of Patent: March 13, 2012
    Assignee: Polar Star Co., Ltd.
    Inventors: Yuji Ishino, Hironobu Kadoya
  • Patent number: 8114452
    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
    Type: Grant
    Filed: March 1, 2006
    Date of Patent: February 14, 2012
    Assignee: Polar Star Co., Ltd.
    Inventors: Yuji Ishino, Hironobu Kadoya
  • Publication number: 20110229611
    Abstract: A method of making a food product includes forming a first food component; providing a filling to the first food component; forming a second food component and providing the second food component on the first food component and the filling wherein the first food component is in contact with the second food component at least about their respective peripheries; sealing the first and second food components and the filling within a packaging and applying a vacuum to the packaging; cooking the first and second food components and the filling within the packaging to bond the first and second food components together.
    Type: Application
    Filed: March 15, 2011
    Publication date: September 22, 2011
    Inventors: Debra A. Sommerio, David S. Oufnac, Timothy A. Stubbs, Kent M. Bearson
  • Publication number: 20110229615
    Abstract: This invention relates to a flexible bag for storing raw milk where the flexible bag is for use in system comprising a cassette adapted to contain the flexible bag, where the flexible bag further comprises a spout, preferably with a screw top, and two or more perforations for fixing the flexible bag inside the cassette when the former is mounted in the cassette. Additionally, the invention relates to a cassette for use in a system comprising said cassette and the flexible bag, where the cassette comprises at least two sets of small pins, and at least two sets of cavities, where said cavities are adapted to receive said pins, and wherein said pins are constructed and placed such that they penetrate said perforations of said flexible bag, when said bag is placed inside said cassette.
    Type: Application
    Filed: November 20, 2009
    Publication date: September 22, 2011
    Applicant: CALVEX A/S
    Inventor: Brian Pedersen
  • Publication number: 20110177214
    Abstract: Described are dough packages that include one or more of a container and an opening, optionally including an open end and an endcap, wherein the package may be vented or non-vented, and may contain dough for storage at refrigerated conditions.
    Type: Application
    Filed: March 31, 2011
    Publication date: July 21, 2011
    Inventors: David J. Domingues, Richard Freeman, Joanne J. Garbe, Claire Thurbush, Scott Kackman, David A. Kirk, Todd Purkey, Kay Sinclair, Gary Stacey, Matthew C. White
  • Publication number: 20110151083
    Abstract: The present invention relates in general to cartridges for storage and processing of pre-formulated food materials, and methods and apparatus for processing the food materials stored within such cartridges. More particularly, the present invention relates to a unique, fully recyclable food cartridge, comprising an annular cylindrical container within which the pre-formulated food material is sealed for storage and cooking, an integral burst disk, a discharge die located above the burst disk and a sensory device with information for controlling the thermo-mechanical processing of the food materials stored within such food storage cartridge by the method and apparatus.
    Type: Application
    Filed: December 15, 2010
    Publication date: June 23, 2011
    Inventors: Alan Soucy, Kevin J. Hoyt, Richard DeSalvo, Jon Appleby, Andrew Murphy, Ernest M. Santin
  • Patent number: 7964229
    Abstract: Films comprising a liquid-absorbant layer and an impermeable layer are provided. Processes for manufacturing these films is also provided. The films are suitable for preparation of tubular casings and shrinkbags, in particular, casings for smoked foodstuffs. Also described are foodstuffs processed in the tubular casings.
    Type: Grant
    Filed: September 22, 2009
    Date of Patent: June 21, 2011
    Assignee: E.I. du Pont de Nemours and Company
    Inventors: I-Hwa Lee, James Michael McKenna, Raghuram Narumanchi
  • Patent number: 7871654
    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.
    Type: Grant
    Filed: February 2, 2007
    Date of Patent: January 18, 2011
    Assignee: Korea Atomic Energy Research Institute
    Inventors: Myung-Woo Byun, Ju-Woon Lee, Jae-Hun Kim
  • Publication number: 20100255158
    Abstract: A food product is shown which is made up of a soft starch based shell at least partially enclosing a n additional food component. A wrapper at least partially encloses the food component forming the food product. The wrapper of the food component is formed of laminated shrink wrap film. The food product is particularly adapted for heating on a roller grill without significant loss in quality.
    Type: Application
    Filed: April 2, 2009
    Publication date: October 7, 2010
    Inventor: David Luther
  • Publication number: 20100247720
    Abstract: A preferred embodiment method of cooking a frozen bird includes cooking the frozen bird in a bag, which creates a steam environment to evenly and thoroughly cook the bird in a reasonable amount of time.
    Type: Application
    Filed: May 3, 2010
    Publication date: September 30, 2010
    Inventors: Steven D. Leitch, Becky S. Brown
  • Patent number: 7784248
    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.
    Type: Grant
    Filed: March 2, 2006
    Date of Patent: August 31, 2010
    Assignee: Tetra Laval Holdings & Finance S.A.
    Inventor: Bengt Andersson
  • Publication number: 20100178402
    Abstract: The invention relates to a variety of food, including frozen pasta sauce, packaged in a boilable pouch (“bag”) for food preparation. This invention teaches that sauce may be defrosted and heated thoroughly within a bag. By immersing the bag in boiling in water with other elements of the meal (e.g. pasta or other starch), multiple dishes may be cooked in the same pot of boiling water. The process includes packaging the frozen sauce in a vacuum-sealed boilable bag to form the packaged sauce. This present invention includes the manufacturing of frozen pasta sauce as well as to the heating of the sauce by end users (household consumers) in one pot together with pasta/starch or any other food capable of being cooked with boiling water (e.g. vegetables, meat, sausage etc.)—allowing for one pot preparation—“one pot prep.
    Type: Application
    Filed: January 7, 2010
    Publication date: July 15, 2010
    Inventors: Karolyn Ippolito, Vincent Ippolito
  • Patent number: 7754262
    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.
    Type: Grant
    Filed: October 26, 2005
    Date of Patent: July 13, 2010
    Assignee: CJ Cheiljedang Corp.
    Inventors: Chang Yong Lee, Ye Jin Oh, Heon Woong Jung
  • Publication number: 20100151090
    Abstract: Disclosed are packaged frozen precooked dough or batter-based food products and methods of heating the food products. The packaged precooked frozen dough or batter-based food products comprises one or more frozen precooked dough or batter-based food products that are encased in a pouch for heating. The pouch is sealed with the exception of the presence of two or more vent holes that function to release air or steam that may otherwise cause the food product to become soggy when they are heated in an oven.
    Type: Application
    Filed: December 11, 2009
    Publication date: June 17, 2010
    Inventors: Thomas J. Arthur, Anita L. Fischbach, Andrea Stransky, Robert A. Zoss, Bruce Larson
  • Publication number: 20100047402
    Abstract: A food package is provided having two different food products disposed within a common flexible film wrapper. A portion of the flexible film wrapper adjacent a first of the food products is adapted to at least partially shield microwave radiation from the first food product to a greater degree than the second food product when both are heated together in the film wrapper in a microwave oven.
    Type: Application
    Filed: August 21, 2008
    Publication date: February 25, 2010
    Applicant: Kraft Foods Global Brands LLC
    Inventors: Kathryn M. Birchmeier, Leonard S. Scarola
  • Publication number: 20100034939
    Abstract: The present invention is directed to a plastic film suitable for an oven cooking process, comprising a multilayer film comprising having an outer layer comprising polyamide, where the polyamide has a melting point of at least 210° C., a core layer of crosslinked EVA copolymer and a sealing layer of polyester elastomer with melting point of less than 225° C.
    Type: Application
    Filed: July 30, 2009
    Publication date: February 11, 2010
    Inventor: Dimitris Gkinosatis
  • Publication number: 20100015300
    Abstract: A printed image on the outside surface of a food package fabricated using a thin, flexible substrate may be protected against degradation during retorting of the food package by radiation curing a layer of a liquid composition placed on the outside surface. The liquid composition contains at least one radiation-curable monomer or oligomer containing one or more (meth)acrylate groups per molecule and one or more functional groups per molecule selected from the group consisting of hydroxyl groups and carboxylic acid groups, such as an epoxy (meth)acrylate and/or carboxylic acid-functionalized (meth)acrylate.
    Type: Application
    Filed: May 15, 2007
    Publication date: January 21, 2010
    Inventor: Alexander P. Mgaya
  • Publication number: 20100015309
    Abstract: A post-packaging ultra-pasteurization process for VSP packages, particularly suitable for extended shelf-life chilled ready meals, which process comprises setting the pressure of the retort vessel where the ultra-pasteurization of the VSP package is carried out, at a value comprised between 2 and 5 bar, prior to the initiation of the heating cycle, keeping the pressure within the above range during the whole heating cycle, carried out at a temperature and for a time sufficient to provide for a 6 log reduction in the count of cold growing non-proteolytic Clostridium botulinum spores, and for most of the cooling cycle until the packaged product almost reaches room temperature. By carrying out the ultra-pasteurization of a VSP package according to the above method or protocol, it is possible to reach high temperatures, e.g., in the range 90-99° C. but even higher, e.g. up to 108-110° C., without getting any sauce splitting and also controlling the loss of moisture from the protein components of the food product.
    Type: Application
    Filed: July 16, 2009
    Publication date: January 21, 2010
    Inventor: Sidi M. Chouikhi
  • Publication number: 20090311388
    Abstract: A packaged food product, comprising a wrapping (1) entirely made of coating-free transpiring paper material and a product (100) to be cooked or heated received therein, wherein the wrapping (1) itself is apt to be exposed to a heat source jointly to the product.
    Type: Application
    Filed: July 10, 2007
    Publication date: December 17, 2009
    Applicant: Policarta S.r.l.
    Inventor: Arturo Giusti
  • Publication number: 20090304894
    Abstract: The invention relates to a fish-based product comprising at least fish meat, water, a starch premix and phosphate(s) and a method of making same. The product is preferably in loaf form, is substantially solid and not substantially prone to flaking or crumbling in use. The product also substantially retains the texture and flavour of unprocessed cooked fish meat.
    Type: Application
    Filed: July 24, 2007
    Publication date: December 10, 2009
    Inventor: Arvind Kant Patel
  • Publication number: 20090297672
    Abstract: A process for producing a food product having an extended refrigerated shelf life comprising sealing food in a container; heating the food in the sealed container at a desired temperature for a desired period to inactivate undesirable microorganisms likely to be present in the food; rapidly cooling the heated food to substantially prevent germination of undesirable microbial spores likely to be present in the food; wherein undesirable microorganisms present in the food are substantially inactivated and other microorganisms are prevented from re-contaminating the food after processing so that the food product has an extended refrigerated shelf life.
    Type: Application
    Filed: June 13, 2006
    Publication date: December 3, 2009
    Inventor: Darian Warne
  • Publication number: 20090258127
    Abstract: A rack can hold a flanged, sheet metal container whose height is at least three quarters of its overall width. The rack has a number of legs supporting a hoop. The legs extend downwardly and outwardly, and may terminate in feet spaced equidistantly in a pattern exceeding the compass of the hoop. The container can be filled with a non-viscous food such as soup and placed in the hoop, supported at least partially on its flange. The rack provides clearance under the container for direct combustion heating thereof. The container may be disposable.
    Type: Application
    Filed: April 15, 2008
    Publication date: October 15, 2009
    Inventor: Joshua Holtz
  • Publication number: 20090232952
    Abstract: A system and method for barrier submersion cooking comprising a thin walled plastic cooking pouch for receiving a food item effectively dimensioned such that when placed into a hot liquid cooking medium a vent remains above a top surface of the liquid cooking medium and a rack for lowering the vessel into the liquid cooking medium to an effective depth such that the food item received by the pouch is below the top surface of the liquid cooking medium and the vent is above the top surface of the liquid cooking medium.
    Type: Application
    Filed: May 1, 2009
    Publication date: September 17, 2009
    Inventors: Robert Cohn, Joseph M. Suchecki
  • Publication number: 20090208622
    Abstract: The invention relates to a method of processing crustaceans, live and cooked to cause detachment of shells from crustacean meat. According to the method, live crustaceans are exposed to hydrostatic pressure of relatively high value, for example between 20,000 p.s.i. to 60,000 p.s.i. for 2-5 minutes. The process is conducted at minimal elevated temperatures, in the range of above ambient temperature of 40 degrees to about 110 degrees Fahrenheit, leaving the raw crustacean meat substantially unaffected, in its desired raw state, while the connective tissue deteriorates and the shell detaches from the meat. As a result separating the edible meat from the shell becomes much easier and less time-consuming. Cooked crustacean meat can also be processed under hydrostatic high pressure in the order of 30,000 p.s.i. to 60,000 p.s.i. to eliminate or substantially reduce bacteria in the meat, thereby extending shelf life of the product.
    Type: Application
    Filed: April 24, 2009
    Publication date: August 20, 2009
    Inventor: Ernest A. Voisin
  • Publication number: 20090186135
    Abstract: The invention relates to a polymer-coated heat-sealable packaging material, to a heat-sterilised package formed from this and to the use of the packaging material. The material comprises a fibre base 4, which is e.g. a packaging board made of bleached pulp, and polymer heat-seal layers 1, 9 located on both sides of this. In accordance with the invention, the package comprises, outside the fibre base, a polymer coating layer 2, which contains white pigment for covering the fibre base from sight, and a second coating layer 8, which contains light-absorbing pigment. A coating layer pigmented grey inside the fibre base, for instance, provides a light shield for the packaged product. The absorbent black pigment may also be located outside the fibre base underneath a white layer in order to stabilise the brightness of the material. The package may be e.g. a food package heat-sterilised in an autoclave, in which yellowing of the fibre-based material has been avoided by means of a white pigment.
    Type: Application
    Filed: January 15, 2009
    Publication date: July 23, 2009
    Inventors: Tapani PENTTINEN, Kimmo Nevalainen, Erkki Laiho, Markku Sainio, Jurkka Kuusipalo, Antti Savolainen, Esa Koreasalo, Isto Heiskanen, Tommi Lehikoinen
  • Publication number: 20090175992
    Abstract: A retortable multilayer packaging film comprises a crosslinked heat seal layer and a crosslinked grease-resistant layer. The crosslinked heat seal layer is an outer film layer comprising a C2-3/C3-20 alpha-olefin copolymer. The crosslinked grease-resistant layer comprising at least one member selected from the group consisting of (i) a crystalline anhydride-grafted C2-3/C6-20 alpha-olefin copolymer having a density of from 0.93 g/cc to 0.97 g/cc, (ii) a crystalline C2-3/butene copolymer having a density of at least 0.92 g/cc, (iii) ionomer resin, and (iv) ethylene/unsaturated acid copolymer.
    Type: Application
    Filed: March 12, 2009
    Publication date: July 9, 2009
    Inventor: Solomon Bekele
  • Publication number: 20090142455
    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.
    Type: Application
    Filed: November 25, 2008
    Publication date: June 4, 2009
    Applicant: ConAgra Foods RDM, Inc.
    Inventor: Steven Parsons