Abstract: In the preparation and storage of cooked, bulk packaged food in flexible receptacles, the quality of the food is increased, the cooking conditions are closely controlled, the growth of bacteria is restricted, and the storage time is increased by reducing the interior temperature of the food from its filling temperature of at least 180.degree. F. to below 45.degree. F. in less than a half hour. Said temperature reduction is preferably achieved by filling the receptacle so that the food therein is flowable or mobile and then tumbling the receptacle in a cooling medium so that the food flows or moves within the receptacle. After storage at 28.degree. F. to 32.degree. F., the food may be heated by tumbling the receptacle in a heating medium in order to bring the food quickly to serving temperature thereby avoiding overcooking.

Abstract: A sandwich-like food item with a high tolerance for microwave heating is provided by inserting a pre-frozen layer of interior filling material into a dough envelope made from a suitable bread mix, water, and yeast; and then proofing and baking the thus-assembled sandwich-like item. The formulation or selection of the dough, the total enveloping of the filling, and the cold state of the filling during proofing and baking may all contribute to the resistance to adverse effects from microwave heating.

Abstract: A processed meat packaging tube is a tube of an orientated laminated film having more than 5% of a shrinkage coefficient at 80.degree. C., less than .+-.5% of percent elongation-shrinkage at 80.degree. C. under tensile modulus of 20 Kg/cm.sup.2 and more than 8 Kg/cm.sup.2 of tightening modulus at 5.degree. C. and more than 1.0.times.10.sup.3 Kg/cm.sup.2 of a tensile modulus of elasticity at 80.degree. C. which is formed by stretching a composite film having an inner layer made of an oxygen barrier thermoplastic resin having less than 1.times.10.sup.-11 cc.multidot.cm/cm.sup.2 .multidot.sec.multidot.cmHg (measured by Seikaken method) of oxygen permeability coefficient and outer layers made of the other thermoplastic resin having smaller water absorption than that of the inner layer.

Abstract: Method for continuously processing filled containers with liquid heat treatment mediums maintained under superatmospheric pressure by an overriding air pressure. A minimum of liquid is used during processing with the liquid level being maintained above the containers at all times. The liquid is controllably circulated through container filled tunnels defined within carts, from one end of the tunnel to the other, to assure equal heat treatment of all containers in the batch of containers in each tunnel. The carts may either be non-agitating or agitating carts. One embodiment of the continuous pressure cooker and cooler includes a pressure vessel having two pressure locks to provide a pressure cooking chamber with high pressure cooling being performed in a mini-cooler defined by the outlet pressure lock followed by additional atmospheric cooling.

Abstract: The multi-layer polyester/polyolefin shrink film of this invention provides a combination of shrink tension, hot seal strength, sealability, and shrink temperature range heretofore unobtainable in an oriented, monolayer polyolefin material. The preferred film has five layers in which the middle layer comprises a polyester or copolyester, two inner layers adjacent the middle layer comprise ethylene-vinyl acetate copolymer, and the skin or outer layers comprises an ethylene-propylene copolymer.

Abstract: Sausages are made by stuffing a meat emulsion into a thermosealable tubular casing, effecting preliminary sealing of the casing into "sausage lengths", at least partially cooking the product and then effecting a final sealing at the site of the preliminary seals which seals are wider than the preliminary seals and thereby compress the meat into the unsealed portion of the tube.

Abstract: A low liquid volume retort method is provided wherein a tunnel is disposed within and spaced from the side walls and cover of a retort. A plurality of spaced containers are loaded in the tunnel, and a liquid maintained at a temperature different from that of the containers is then pumped from an inlet end of the tunnel to the outlet end to completely fill the tunnel and to evenly transfer heat between all of the containers and the liquid. The liquid then overflows from the outlet end of the tunnel and gravitates to the lower portion of the retort for return to a desired processing temperature and recirculation through the tunnel. The quantity of liquid required for processing is greatly reduced by filling only the tunnel with liquid, and collecting only a small portion of the liquid at the bottom of the retort before again recirculating the liquid through the tunnel and past the containers therein being processed.

Abstract: Inner and outer metallic wrappers are applied to the meat patty and the bun halves, respectively, of a meat sandwich before it is cooked, and the wrappers aid in the flow of heat energy as well as restricting the flow of juices during cooking.

Abstract: The method of cooking a meat patty by first forming it so that its central part is only about half the thickness of its circumferential edge portion, and applying heat only to the circumferential edge.

Abstract: A tear and puncture resistant container for use in packaging meat products having protruding bone sections. The container is multilayer having an outer body portion of a flexible packaging material and an inner layer of puncture resistant material disposed between the meat product and the outer layer.

Abstract: A process of preserving vegetable produce, such as potatoes and green vegetables, in closed packages, in which peeled or shelled raw produce which may be sliced or otherwise comminuted is vacuum-packed in plastics containers which are then treated, in a cooking receptacle, with a heating medium at a temperature of about 100.degree. C. while subjected to an external pressure in said cooking receptacle exceeding the internal pressure in said packages and are finally cooled while still subject to the higher external pressure.

Abstract: A package is provided for heating foods which includes a pair of bread slices such as the halves of a hamburger bun, at least one meat product such as a hamburger patty preferably resting on one of the bread slices and a condiment package containing one or more condiments with a microwave reflective material at least partially enclosing the condiments to reduce the rate at which they absorb heat. These components are enclosed in a sealed plastic bag which is transparent to microwave energy.

Abstract: A heat shrinkable film is laminated on a film having less heat shrinkage which can be a metal coated film with an adhesive composition having a relatively low shear strength. The heat shrinkable laminate film forms creases by heat shrinking it.

Abstract: A process for packaging bulk commodities such as meat comprises vacuum sealing the commodity into a bag of plastics material and then causing the material of the bag to expand by a further reduction in pressure of the environment surrounding the bag. The material expands into contact with heaters which heat the material and when the environment surrounding the bag is returned to normal pressure, the material closely encloses the commodity.

Abstract: A process is disclosed for baking products within a package while insuring sterility therein and preventing damage to the product during the cooling step.

Abstract: A process for treating peas or other green vegetables such that they may be canned in a manner to retain their green color. The process is characterized by the steps of maintaining the vegetable in a fresh state and in an aerobic environment such that it does not wilt and continues to respire aerobically up to the sterilization step, sterilizing the vegetable at a temperature between 250.degree. F, preferably 275.degree. F, and the scorching temperature of the vegetable for a sufficient amount of time to yield a commercially sterile vegetable, and sealing the vegetable in a container. The conventional blanching step is eliminated in this process but may be replaced by a hot water wash at a temperature below the thermal injury temperature of the vegetable. The process produces green color retained vegetables without the addition of dyes or chemicals (except for salt and sugar) to the can.

Abstract: A mixture of pectin, an edible mono- or disaccharide, an edible organic acid, an edible salt of an organic acid, and at least one further ingredient of the group consisting of fruit pulp, fruit juice, syrup, flavoring agents, coloring agents, and water, when sterilized and maintained under sterile conditions, has a long storage life and is quickly converted to an edible gel at ambient temperature by mixing with an edible source of calcium ions, such as milk. For a gel of pleasant taste and texture, the initial mixture should contain, per gram of pectin, 2.5 to 30 g of the saccharide, 0.15 to 0.75 g organic acid, 22.3 to 85 g water. It should further contain 1 g to 1.5 g of the organic acid salt per gram of the organic acid, and enough of the acid and salt to make the pH of the mixture 3.0 to 4.3. 25 to 40% of the carboxyl groups in the pectin are to be esterified with methanol.

Abstract: A method of sterilizing and rapidly cooling containers in a steam sterilizer by spraying the containers with a cooling fluid which has been sterilized under the same conditions as the containers.A steam sterilizer modified with a closed loop recirculating system which provides a sterilized cooling fluid for quickly cooling the sterilized containers.

Abstract: Flexible pouches filled with product are advanced to a steaming station where steam is introduced into the pouches to remove the air therefrom. The pouches are closed and sealed while in the presence of steam and before being advanced out of the steaming station so as to prevent air from re-entering the pouches.

Abstract: Frozen foodstuffs are defrosted under an atmospheric pressure between about 2 atm. and 5 atm. using a liquid or gaseous environment at a defrosting temperature, thereby retaining the cellular structure, texture and appearance of the foodstuffs during defrosting. When the liquid is water, the foodstuffs may be maintained under pressure by immersing them to a depth in excess of 10m, while the medium is preferably a non-oxidizing gas or a gas capable of excluding atmospheric oxygen, preferably carbon dioxide, nitrogen, helium or argon. The defrosting temperature is preferably provided by internal heating of the foodstuffs, e.g. by high frequency dielectric heating, inductive heating or resistive heating.

Abstract: A heat-adhesive film laminate comprising a film of a plastic material having excellent heat resistance such as polyesters, polyamides or polycarbonates laminated on one side of a metal foil such as aluminum foil, copper foil, iron foil or the like and a film of a resin comprising predominantly block copolyester having a melting point of higher than 140.degree. C but lower than the temperature at which the characteristics of the plastic film is deteriorated and a Young's modulus .epsilon. (dyne/cm.sup.2) and a breaking elongation (.DELTA.l/lo) .times. 100 (%) when measured at 20.degree. C and 100.degree. C being as follows, respectively:10.sup.7 (dyne/cm.sup.2) < .epsilon. < 10.sup.10 (dyne/cm.sup.2) and(.DELTA.l/lo) .times. 100 > 40 (%)laminated on other side of the metal foil.

Abstract: A method of adjusting temperature of semifluid food and successively suppng the same is disclosed. Semifluid food is contained in a number of retort-treated packs arranged along a lengthwise direction of an elongate belt and spaced apart from each other by a given distance. The belt is preserved in a constant temperature casing at a temperature suitable for giving relish to the semifluid food and delivered from the casing at the downwardly directed generally vertical pitch every time the semifluid food is demanded. Then, while the belt is held the retort pack is cut open to permit the semifluid food to flow downwardly therefrom into a dish which is served to customers. An apparatus for carrying out the method is also disclosed, which is applicable to an automatic vending machine.

Abstract: Packaged aseptic soya bean curd containing no bactericidal agents is manufactured by a method which comprises continuously sterilizing a soya bean juice by maintaining it at a temperature of 128.degree. to 150.degree. C for 1 to 6 seconds and cooling to room temperature; homogeneously mixing said sterilized soya bean juice with a sterilized coagulating agent-containing solution in an aseptic atmosphere continuously or in a pipeline; continuously filling the resulting liquid mixture into a container in an aseptic atmosphere and sealing it; and dipping said sealed container into a water tank heated to 70.degree. to 95.degree. C for 20 to 60 minutes in order to coagulate the mixture.

Abstract: A package capable of withstanding prolonged exposure to temperatures in excess of 300.degree. F is formed from a composite film which includes a thermostable, thermoplastic layer and a polyolefin layer having a softening point below 300.degree. F. The package is hermetically sealed although it may include a weakened seal area which acts as a pressure relief valve, and may be employed as a serving dish as well as a heating container.

Abstract: In accordance with the present invention, films of a nylon 6-nylon 6,6 blend are produced by a process which comprises blending about 50 to about 80 percent by weight nylon 6 resin and correspondingly about 50 to about 20 percent by weight nylon 6,6 resin, extruding said blend at a temperature above its melting point onto a smooth moving support to form a coherent film; maintaining said support at a surface temperature in the range of about 230.degree. to about 300.degree. F. and collecting the resultant film. The resultant film has a haze value, as hereinafter defined, in the range of about 5 to about 20 percent, preferably about 8 to about 14 percent. Film having the latter range of haze values is particularly suitable for the production of cooking bags.

Abstract: An improved method for the manufacture of expanded confections in sealed containers (e.g., cartons or polyethylene bags). The bag has a vent in one wall which is open during an expansion operation. Thereafter the vent may be sealed and the product distributed to the consumer. In one embodiment of the product one or more vent openings in one wall of the bag are sealed by a heat sealing operation, after the contents have been expanded. In another embodiment, a vent opening can be sealed by a tab or strip that can be adhesively applied to seal the same. In another embodiment the opening is closed by expansion of the contents.

Abstract: A method and apparatus for operating a continuous process apparatus in which commodities packed in containers receive thermal sterilizing treatment, wherein the containers are introduced by means of an endless conveyor and through a pressure resistant opening, into a treatment space and are traversed through a loop-shaped path in this space and thereupon are discharged therefrom through a pressure resistant outlet, including injecting saturated steam at the desired treatment temperature through a number of nozzles into the treatment space directed towards the passing containers for the transfer of heat, concurrently introducing air for maintaining the level of the desired overpressure in order to avoid a deformation of the containers.

Abstract: The disclosure relates to a process of packaging an edible product having an exposed bone by applying hot melt material to the exposed bone, encasing the product in a package, and closing the package which preferably is a bag which is heat shrunk and due to the heat shrinking operation or by the application of heat in the absence of heat shrinking the hot melt material is adhered to the bag with a bond strength greater than that between the hot melt material and the bone such that upon the removal of the bag the hot melt is removed from the bone to permit subsequent processing of the product.

Abstract: Dehydrated instant-cooking food contained in a self-cooking container heat-insulated and easy to handle by hand, fitted with a laminated, rigid or semi-rigid top cover, with aluminum foil laminated to the underside, all wrapped with a heat-contractible film, for example, polyvinyl chloride, having a low ventilating nature. Preferably the top cover is provided with a projecting portion permitting easy, partial or total removal of the top cover. Also disclosed is a method for making the same.

Abstract: A method for the thermal sterilization or pasteurization of products packed in pouches which are carried in open perforated baskets suspended in a conveyor traversing a treatment space in which a steam/air mixture under overpressure is maintained, a series of nozzles being provided in the chamber for directing hot water into the baskets at such a rate and in such a fashion as to maintain said pouches in a substantially freely floating condition within said baskets along substantially the entire length of the conveyance path.

Abstract: A method of cooking foods in vacuum packages, in which the food is encased in a plastic pouch, the pouch is evacuated of air and sealed under high vacuum, the package is immersed in a thermostatically controlled hot water bath to cook the food, then quick chilled and stored at 28.degree.-32.degree.F.

Abstract: The storage life of fresh meat normally subject to deterioration is extended by wrapping the meat in a first film which is permeable to a sterilizing agent but impermeable to bacteria, injecting a sterilizing agent through said first film for killing at least a substantial proportion of the bacteria on the surface of the meat, and then enclosing the sterilized meat in a second film which is substantially impermeable to oxygen for retarding aerobic bacterial growth.

Abstract: A piece of uncooked beef in the 10-16 pound range is initially pumped and then vacuum sealed within an oven-ready bag in which it is cooked for a period of time sufficient to provide a uniformly rare condition throughout the entire meat product, and wherein the product meets the Federal standards for a safe product even though the maximum internal temperature of the product does not exceed 140.degree.F.

Abstract: Snacked chips of uniform shape and size are nested one within another in closely fitting relationship in a form of a circular or loop array.

Abstract: The invention relates to polymeric laminates for packaging. According to the invention, such laminates contain an oxygen barrier layer which is composed of a hydrolysed olefin/vinyl ester copolymer, preferably a hydrolysed ethylene/vinyl acetate copolymer. Other layers in the laminate protect the oxygen barrier layer from moisture and provide a heat-sealable surface layer. The laminates withstand the temperatures of 80.degree.-130.degree.C employed in pasteurisation and sterilisation procedures, and are therefore of value in the preparation of pasteurised and sterilised packages of oxygen-sensitive foodstuffs.

Abstract: Food preparation, or processing and dispensing apparatus having an outer housing provided with an opening in a one wall, and an inner housing arranged in the first housing with a projecting portion arranged extending through the outer housing opening and in sealed relationship with the opening. Each housing has an access opening sealable simultaneously by connected-together covers. A food package is arrangeable in the inner housing. This food package has a neck threadable through the projecting portion, and a flexible bag attached to the neck. A collar mounted on the end of the neck engages an end surface of a valve assembly connected to the projecting portion of the inner housing to lock the package in the device. The valve assembly may pinch the neck and close it off, or release the neck and permit it to open. Either a pipe associated with the collar or a venting tube, or both, may be used to increase the pressure inside the bag and force the contents of the package out through the neck when same is open.

Abstract: A process for preserving foodstuffs such as potatoes in closed packages of foil packing material wherein the peeled, raw and if required sliced or diced potatoes are vacuum-packed without any included liquid and cooked or steamed and then cooled at a external pressure exceeding the internal pressure in the packing and controlled independently of the temperature, and wherein during the vacuum-packing process each potato or piece of potato is brought into direct contact with the inside of the packing material through at least a part of its surface area, preferably a third.