Abstract: An apparatus for co-extruding a liquid around a periphery of a stream of meat as the meat is extruded into a casing includes a collar, a tube end connected within the collar, and a co-axial stuffing tube having a proximal end connected to the tube end. The stuffing tube has concentric inner and outer layers and a longitudinal channel between the inner and outer layers extending from the proximal end of the stuffing tube to a distal end of the stuffing tube. A liquid inlet port in the collar is in fluid communication with the longitudinal channel. Methods include co-extruding the liquid from the longitudinal channel at a distal end of the stuffing tube as the stream of meat is extruded from within the inner layer of the stuffing tube such that the liquid and the meat are not combined until both are extruded into a casing.

Abstract: A card dispensing system for dispensing cards along a conveying surface which conveys sliced products downstream of a slicer for packaging the sliced products. A hopper contains a stack of cards which are withdrawn from the hopper by a suction force provided via at least one suction cup. The suction cup is moveable vertically to retrieve and remove the card from the hopper. The suction cup is moveable laterally to move the card into a receiving position where a card clamp on a clamp carriage arrives to receive the card. Suction force on the card is released when the card clamp clamps down on the card. The clamp carriage moves the card from the receiving position to the staging position where a nip engages with the card to feed the card through a junction in the conveyor line just as a food product passes over the junction.

Abstract: Fabrics are disclosed having a liner with a polymeric coating, the coating comprising 0.25 to 8 ridges per cm and pits at an area density of 20 to 2500 cm2. The fabrics provide good friction in oily conditions. Also disclosed are methods for producing such fabrics comprising applying to a liner a liquid comprising water and a precursor of a polymeric material, contacting the liquid on the liner with a water-sorbing material and curing the polymeric coating. The fabrics may find use in gloves.

Abstract: A folding device and a method for folding over limbs of L-boards at the folding device located upstream of the sealing station in the production direction of a deep-drawing packaging machine. The folding device may include at least one folding member for folding over the limb in a production direction and a hold down device for holding down the folded over limbs. In one embodiment, the hold down device can be activated by a pneumatic cylinder. In another embodiment, the folding device may be moved by a servo motor or pneumatic cylinder. The method includes moving the thermo-formed troughs of a packaging film, placing the product and the L-boards in the trough, folding the limbs of the L-boards, and holding down the limbs once folded.

Abstract: A card feeding system that feeds cards from a stack to a conveyor system beneath product being carried. A card feed path arranged between a feed conveyor and the outfeed conveyor includes a fixed feed pinch roll and a pivot arm with a pivoting pinch roll and a pair of delivery rolls. A card stack receiving platform is located beneath a picker arm. An elevator is provided for raising the platform with the card stack. The picker arm has suction cups, and is pivotable from a card pick-up position to a feed position in which the card is positioned between the pivoting and fixed pinch rolls. A controller actuates the elevator, the picker arm, the pivot arm, the fixed and delivery pinch rolls to deliver single ones of the cards as product to be placed on the card transitions from the feed conveyor to the outfeed conveyor.

Abstract: The invention relates to a multilayer fibrous reinforced food casing comprising a fibrous reinforced layer located between an inside layer and an outer layer; the inside layer comprising an adhesion promoter comprising one or more of protein coagulants, proteins, glyoxals, glutaraldehyde, caseins, gelatines, wet strengths resins and any mixtures thereof; and the outer layer comprising a peeling agent comprising one or more of polyalkylene glycols and any mixtures thereof or the inside layer comprising a peeling agent comprising one or more of polyalkylene glycols and any mixtures thereof; or the outer layer and the inside layer comprising a peeling agent comprising one or more of polyalkylene glycols and any mixtures thereof.

Abstract: A food packaging method is provided in which food is packaged in a package with use of carbon dioxide to benefit from bacteriostatic effects and the food package contains the minimum reduced gas spaces and thereby has a volume substantially equal to the food volume. Tightly-fitting food packages are obtained by the method. A tightly-fitting food package is obtained by: placing at least one kind of foods selected from the group consisting of meats and processed meats in a plastic film package; blowing a carbon dioxide gas in the package to fill the package with the carbon dioxide gas in a volume of 10 to 45 cm3 per 100 g of the food as measured at 0° C. and 1 atm; and sealing and refrigerating the package.

Abstract: The present disclosure relates to a device for the high-pressure treatment of products, particularly of packaged foodstuffs. The device comprises a high-pressure chamber and a discharge valve for discharging high-pressure medium out of the high-pressure chamber. The invention is characterized in that a controllable actuator is provided for adjusting the rate of the pressure decrease in the high-pressure chamber at least over a predetermined pressure range. The disclosure also relates to a method for the high-pressure treatment of products, wherein pressure decrease takes place in a first phase and in a second phase, and the mean pressure decrease rate in the first phase is higher than in the second phase.

Abstract: A food product includes a first extruded component, a second extruded component co-extruded over the first component, the second component comprising a meat component and an additive, and a casing provided over the second component, wherein the additive comprises at least one of a flavoring, a seasoning, and a coloring.

Abstract: A first preliminary product comprising individual frozen pieces of a first food and a second preliminary product comprising individual frozen pieces of a second food are combined by precompacting the frozen individual pieces of the first preliminary product in a premolding process so as to form a concavity in the first preliminary product and placing the frozen individual pieces of the second preliminary product into the concavity of the first preliminary product to form a single frozen starting product that is put into at least one mold cavity. There the single frozen starting product is molded into a ready-to-prepare frozen end product by compacting the single frozen starting product.

Abstract: A cooking apparatus facilitates cooking with a heated/boiling liquid of a food item by utilizing a cooking bag, a cooking tray, and/or a cooking film. A food product that utilizes the cooking apparatus and food items produces cooked food that may be plateable.

Abstract: A packaged bottle beverage has a base component of the beverage in a container wider vacuum separate from an additive in a sealed compartment of an ingredient release closure. Upon opening the sealed compartment, suction is created forcing the additive to quickly and thoroughly exit the ingredient release closure, a region of relatively higher pressure, and flow into the base component in the container, a region of relatively lower pressure.

Abstract: Disclosed are apparatus and related methods for condimenting and serving popped popcorn kernels and other finger foods (collectively finger foods). In one non-limiting embodiment, the apparatus is a tubiform bag with first and second closable openings respectively located at the ends of the bags tubiform. A related method may comprise the steps of: obtaining an open ended tubiform body with a first end and a second end; closing the second end; orienting the tubiform body so that the first end is above the second end; placing finger food into the tubiform through the first end; condimenting the finger food through the first end; closing the first open end; orienting the tubiform body so that the second end is above the first end; opening the second end; and, condimenting the finger food through the second end.

Abstract: Food composition for making sausages or hamburgers comprising a vegetable, selected from among Swiss chard, spinach, mushroom, sweetcom or another, a proteinaceous material, salt and water and, optionally, antioxidants and flavourings, both thereof in particular of natural origin. The proteinaceous material used comprises a combination of proteins isolated from soya and proteins isolated from whey. The method of preparation of the composition comprises mixing the proteinaceous material with water, adding ice in flakes and forming an emulsion, to which are added the vegetable and the salt and, in an optional manner, antioxidants and/or flavourings.

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 further include food packaging having food compartments that may contain food products that may be individually selected and/or combined together to form combination food products.

Abstract: An adhesive sheet and a method for producing electronic components using the sheet are provided. An adhesive sheet comprising a substrate layer; an antistatic layer formed on one surface of the substrate layer and containing an organic binder, an antistatic agent, an antifriction agent and a curing agent; and an adhesive layer formed on the other surface of the substrate layer; and a method for producing electronic components using the adhesive sheet.

Abstract: Packaging of bananas in containers, for example polyethylene bags, having designed permeabilities to oxygen, carbon dioxide, and ethylene. The bags preferably include a gas-permeable membrane comprising (1) a microporous film, and (2) a polymeric coating on the microporous film. The containers enable storage and/or ripening of bananas under controlled conditions. Using the new containers, bananas can be ripened while they are being transported, or in conventional ripening rooms without opening the containers in which they have been transported, or after they have left a ripening room. In addition, bananas can be preserved in a satisfactory ripened state for longer periods of time.

Abstract: A packaged bottled beverage has a base component of the beverage in a container under vacuum separate from an additive in a sealed compartment of an ingredient release closure. Upon opening the sealed compartment, suction is created forcing the additive to quickly and thoroughly exit the ingredient release closure, a region of relatively higher pressure, and flow into the base component in the container, a region of relatively lower pressure.

Abstract: The presently disclosed subject matter relates to packaging for products (such as fresh red meat) that are enclosed between a support member and a film in such a manner that the film can be peelably removed from the support member. More specifically, the presently disclosed subject matter relates to packaging wherein the support member is collapsible to allow the product to contact the film at any desired time, such as the time of retail display.

Abstract: Vegetable or fruit pulp is produced by treating pieces of fruit or vegetable so as to obtain a purée; keeping the purée under agitation conditions at a temperature ranging from room temperature to 60° C. for 5-40 minutes, at a pH from 2.6 to 2.9; filling the purée into a flexible bag formed of a sheet material comprising three layers of food-grade plastic film and one layer of aluminium foil sandwiched between the layers of plastic film, creating a vacuum inside said flexible bag at a vacuum value of not less than 0.2 bar, then immediately sealing the bag and submitting it to heat treatment. The heat treatment step includes a first sub-step of 15-25 minutes duration to rapidly bring the package up to a temperature of 105° C., a second sub-step of 5-15 minutes duration to hold the package at that temperature, and a third sub-step of 5-15 minutes duration to rapidly cool the package down to a temperature of 4° C.

Abstract: An apparatus and method for preparing and cooking pizza using fresh ingredients, the apparatus being in the form of a vending type of machine. By way of a keypad, touchpad, display or other user interface provided on the machine, a user specifies the type of pizza that they want. The machine then proceeds to combine the ingredients needed to create the requested pizza, cooks the pizza, as appropriate, places it in a box, and dispenses the boxed pizza to the user or customer. The dough may be provided in the form of sealed canisters or tubes, which are opened in an automated fashion. Slices of dough may be cut from the dough canisters for each pizza which is to be made. Sauce may be provided in the form of sealed tubes, bags, or containers, whereby a controlled amount of the sauce may be dispensed by way of a controlled dispensing system, such as a pump or similar mechanism.

Abstract: A method for packaging products utilizes a horizontal form, fill and seal (HFFS) system in combination with a vertical loading system. The packaging method includes creating product receiving cavities in a lower film, directly vertically stacking products in the product receiving cavities and then sealing the vertically stacked products in the cavities with an upper film to form product pouches. In one embodiment of the invention, a product fill station of the HFFS system is advantageously defined by a shaped packer including a stamping unit for directly vertically stacking the products. In another embodiment, a vertical lift and feed mechanism is employed to vertically stack the products in the receiving cavities.

Abstract: An automated method of packaging cooked French fries in an individual portion-sized French fry container is provided, wherein the cooked French fries are mechanically delivered to a holding bin, an empty French fry container is mechanically scooped into the cooked French fries to fill the container, and the filled French fry container is mechanically deposited at a drop-off location. The cooked French fries may be received on an inlet chute, the inlet chute optionally vibrated to assist gravity in causing the French fries to travel into the holding bin. Seasoning may be applied to the French fries while the French fries are on the inlet chute, optionally restrained by one or more gates. After filling, the filled container may be mechanically shaken. Additionally, the empty French fry containers may be mechanically selected from a plurality of different-sized collapsed containers, mechanically obtained, and mechanically erected prior to scooping.

Abstract: Multi-chambered food containers having and methods of using same are provided. In a general embodiment, the present disclosure provides a multi-chambered food container having a first chamber, a second chamber, and a peelable seal separating the first and the second chambers. The second chamber can have a food component stored therein.

Abstract: A meat trussing system is provided which incorporates the use of an elastomeric net to receive and restrain meats and other food components, both unitary and combinations including independent meat and/or food elements. At least one flexible wrapper is provided into which the meat and/or food products are encased forming a cylindrical circumferential wrap having a low coefficient of friction with respect to the elastomeric net. The wrapper permits a relatively easy insertion of the wrapped food products into the elastomeric net. The wrapper is preferably provided with at least one perforation adapted to be circumferentially disposed near the midpoint of the food products within the elastomeric net. A method of use includes the deformation of the meat and/or food product. In order to sever the perforation which permits the relatively easy removal of the now separated wrapper portions from between the meat and/or food products and the elastomeric net.

Abstract: The invention refers to a device (1) and method for sterilizing partly formed packages (6) in a packaging machine. The device (1) comprises an inner chamber (2) and an outer chamber (3), the inner chamber (2) being provided with a sterilization unit (5). Further, it comprises a carrier unit (10), comprising a separating member (11) and a package carrying member (12), which is being adapted to rotate between a first position in which the package carrying member (12) is located in the outer chamber (3), and in which the separating member (11) separates the inner chamber (2) from the outer chamber (3), and a second position in which the carrier unit (10) has rotated a package (6) into the inner chamber (2) and in which the separating member (11) separates the inner chamber (2) from the outer chamber (3).

Abstract: A food packaging method is provided in which food is packaged in a package with use of carbon dioxide to benefit from bacteriostatic effects and the food package contains the minimum reduced gas spaces and thereby has a volume substantially equal to the food volume. Tightly-fitting food packages are obtained by the method. A tightly-fitting food package is obtained by: placing at least one kind of foods selected from the group consisting of meats and processed meats in a plastic film package; blowing a carbon dioxide gas in the package to fill the package with the carbon dioxide gas in a volume of 10 to 45 cm3 per 100 g of the food as measured at 0° C. and 1 atm; and sealing and refrigerating the package.

Abstract: The present invention relates to a coextruded, if appropriate biaxially stretched seamless multilayer tubular casing, and also to use thereof for encasing pasty or liquid goods, such as, for example, producing sausage in molds.

Abstract: A package (1) with carbonated beverage wherein the package is at least substantially manufactured from film material and is closed by at least one sealed joint (7, 12) and/or glued joint.

Abstract: The present invention relates to a multilayer seamless tubular film as a food casing with barrier action for oxygen and/or water vapor, which is capable of absorbing and storing a food additive and releasing it to the food. It is used as an envelope of pasty or liquid materials and is particularly suitable as a synthetic sausage casing. The invention further relates to a particular liquid smoke composition which, in combination with such a tubular film, is particularly suitable for transferring the dyes and flavorings present to the food.

Abstract: The invention relates to slip resistant seamless packaging casings and more particularly to slip resistant seamless tubular food casings comprising cellulose or cellulose hydrate and having the surface modified with particles or fibres of food compatible material. The invention also relates to a method for the manufacture of said slip resistant tubular food casing having the surface modified with particles or fibres of food compatible material, and to the use of the obtained slip resistant seamless tubular food casing.

Abstract: A food preparation method and system comprising: a tray (100) having at least two distinctly shaped cavities (10,20) for storing and reheating meal components, wherein the cavities contain meal components and define a space such that the meal components are reheated at an approximately even rate.

Abstract: A microwave popcorn package is provided. The preferred package includes a flexible bag construction reinforced with a sidewall construction. The package is such that the flexible bag construction and the sidewall construction are selectively expandable between a collapsed configuration and an expanded configuration. After the package is opened, the sidewall construction provides for a rigid sidewall to provide a stand up bowl for access to the popped popcorn.

Abstract: An automated food processing system and method that allows food to be dispensed, fried and packaged in a suitable container, such as an individual portion-sized container. The system includes separate automated modules for dispensing, frying and packaging the food. The food is fried and thereafter it is dispensed from the fry device to an automated packaging device. The automated packaging device dispenses food to a container that may be an individual portion-sized container that is retrieved, erected and filled by an automated container handling and filling system. After a food container is filled, an automated device transports the filled container to a suitable pick-up location.

Abstract: The present invention relates to a method for enhancing the smoky color and flavor of foodstuffs, such as sausages, produced in casing containing liquid smoke, by exposing the encased foodstuff to a alkaline solution. Peeling of the sausages is also enhanced.

Abstract: A method of wrapping in a sheet material a food product comprising at least two complementary parts coupled together along a coupling line includes the steps of: forming the wrapper in at least two complementary portions able to be connected along an associated connection line, positioning the said product in the said wrapper in such a way that the said coupling line is offset relative to the associated connection line with the said at least two parts coupled together substantially freely, and closing the said wrapper around the said product along the said connection line.

Abstract: A cooked sausage is provided comprising a mixture of a meat emulsion and a fermented milk product preferably having a pH of 4.6 or more. The fermented milk product is substantially homogeneously dispersed through the meat emulsion and the mixture has a pH of about 5.5 or more.

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: The invention relates to intermediate-moisture formed food products made from a mixture of partially dehydrated fruit or vegetable pieces and a gelled matrix such that the water activity in the matrix is substantially equivalent to the water activity of the fruit or vegetable pieces in the mixture. The product may be made from one type of fruit or vegetable alone, a mixture of different fruits, a mixture of different vegetables, or a mixture of various fruit and vegetable pieces.

Abstract: Wet okara is produced by finely dividing wet okara, feeding it into a scraper type heat exchanger, heating at a temperature of not lower than 120° C., cooling the heated product and filling and sealing the cooled product in a container or package aseptically. By this process, wet okara can be sterilized continuously to obtain okara having good preservability without deterioration of water retention characteristics.

Abstract: A soybean sprout package comprising a bag having an open end portion, with multiple soybean sprouts clustered in the bag, the sprouts having elongated stems, the stems generally extending in the same direction at the open end portion, thereby enabling the user to readily grasp the stems as a bundle when the bag is opened.

Abstract: Methodology for packaging and packages for meat or other foodstuffs in a carbon dioxide rich low oxygen environment by including without the packages carbon dioxide generating material and oxygen removing material where the production of carbon dioxide is not dependent upon removal of oxygen.

Abstract: A commercial-scale method for processing corn grain includes the steps of flaking corn grain having a total oil content of at least about 8% and extracting a corn oil from the flaked corn grain. Such a method can be effectuated by processing the high oil corn grain using equipment typically used to process soybeans and other similar oilseed types. In this way, processing plants that flake oilseeds can be used to extract corn oil from corn.

Abstract: A toy peripherally formed of flexible bubble packing material in a shape simulating an object defines an internal cavity that is stuffed with a plurality of relatively smaller pieces of comestible material such as candy to provide a three dimensional shape. The toy is destructible so that a user may gain pleasure not only by reason of ownership and manual manipulation as with any three dimensional toy, but also from manually popping the bubbles of the peripheral covering to create sound and provide an additional manipulative function and from opening the cavity of the toy to gain access to the contained and consuming the comestible. The toy is useful as a placebo in juvenile counseling, psychology, psychiatry and education to alleviate tension and introversion and to gain attention and establish a responsive communicative relationship with the toy user.

Abstract: A marketing pouch is provided having an interior pocket region surrounded by a sealed peripheral edge and having an attachment member extending from the marketing pouch. Examples of possible attachment members include an integral portion of the pouch itself, adhesive tape bonded to the pouch, and string-like material affixed to the pouch. The pocket region contains marketing material, such as a roasting bag, coupons, recipes, and/or spice mixes. The attachment member has a sufficient length to facilitate attachment of the marketing pouch to meat or poultry package clips.

Abstract: A new and improved bulk sandwich package and method of packaging and merchandising is provided. A plurality of sandwiches are individually wrapped in gas permeable wrap and then bulk packaged in a modified atmosphere process, refrigerated and distributed to store locations or merchandisers where the bulk packages are refrigerated until needed, opened and placed in a refrigerated merchandiser for sale. The refrigerated merchandiser therefore provides consumers with a deli-style sandwich in stores without kitchen facilities, and permits the self-service purchase of the pre-assembled sandwiches.

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: Disclosed is a bag arrangement and packaging method for packaging bone-in cuts of meat using two bags to provide a double wall of film surrounding the cut of meat for bone puncture resistance. Both bags are bottom sealed bags formed of a heat shrink film, the inner bag has an interrupted bottom seal to provide an opening for venting air between the bags and the outer bag has a continuous bottom seal. The outer bag is longer than the inner bag so the outer bag can be closed without involving any portion of the inner bag in the closure. The bone-in cut of meat is inserted first into the first bag and then the first bag and its contents are inserted into the second bag, the bags are evacuated and then the outer bag is closed.

Abstract: A packaged cheese product comprises a hermetically sealed container, preferably a pouch, made out of flexible material; a decorator tip or adaptor therefor inside the container, a cheese product inside the container and a cap for closing the decorator tip when the pouch is partially emptied. The cheese product can be extruded after cuffing the corner off of the pouch and seating the decorator tip in the resulting opening. Cheese in decorative shapes can then be easily applied as a garnish on food items and the pouch can then be reclosed by capping the decorator tip. The cap preferably has a bulb member that fits inside the decorator tip and a skirt member that fits around the outside petals of the preferred decorator tip.

Abstract: There is proposed a method and an apparatus for producing packages containing foodstuffs, in which a shape (10) made in a lower foil is at least partly covered or closed during the food filling process by a ram (2) which covers the shape (10).