Abstract: A protein crumble having fat-like properties is made by using a soy protein which is mixed with water and then chopped and blended. Specific amounts of isolate soy protein or soy protein concentrate are preferred. Any of a number of ingredients including animal derived proteins, carbohydrates, and gums may be added to produce a fat-like attribute without actually adding fat.

Abstract: A method of cleaning and preparing a quantity of produce for sale that includes the steps of placing the produce on a conveyor and rotating it so as to expose all sides thereof, spraying the produce with a mixture of water and ozone so as to cover the produce and so as to loosen dirt and mold, and kill bacteria, placing the produce on a rotating brush bed so as to brush the produce and remove the loosened dirt and mold, spraying the produce with a further mixture of water and ozone so as to clean, rinse and disinfect the produce, removing excess water from the produce, applying food grade wax to the produce, and drying the produce.

Abstract: The invention relates to treatment of aqueous streams and aqueous systems with ozone. The aqueous stream comprises a closed loop system providing transport from a production locus to a processing locus for a variety of products. The aqueous stream can contain a challenge soil load and a microbial load. A treatment zone is defined through which the aqueous stream passes. The treatment zone is contacted with a sufficient concentration of ozone to substantially reduce the microbial population and to substantially reduce the number of microorganisms that can generate slime on the interior of the system. An amount of ozone is added to the aqueous stream in the treatment zone such that once the microbial populations are reduced to a safe level, the ozone concentration is also reduced to a level substantially safe for contact with operating personnel and product. Typically, such concentration is less than one part by weight of ozone per million parts by weight of aqueous system, preferably less than 0.

Abstract: A low sodium edible salt composition comprises, based on dry weight of ingredients, 0-50% NaCl, 45-99.5% KCl and at least 0.5% additives, which comprise at least one edible nucleotide monophosphate salt and at least one member other than the nucleotide monophosphate salt selected from the group consisting of low organic acid, low organic acid salt, phosphoric acid, phosphate salt, a magnesium salt, sugar and burnt sugar. The additives have the effect of countering the bitter taste of KCl.

Abstract: A method of processing rice to provide a quick-cooking rice includes the steps of fluidizing the rice by recirculation of a gaseous fluid of saturated steam at 100.degree. C. during a first and major part of a cooking time period; injecting saturated make-up steam at 100.degree. C. into the recirculating gaseous fluid in order to compensate condensated steam; spraying water of a temperature close to 100.degree. C. upon the fluidized rice at most during the first and major part of the cooking time period and in an amount calculated for gelatinizing all starch of the fluidized rice; and drying the rice mainly in fluidized state in a successive second zone by dry air.

Abstract: A method of pretreating citrus fruit for facilitating peeling utilizes infusion with an aqueous solution for loosening the peel from the underlying segments. In a first embodiment an infusion of water having essentially neither enzyme nor any other additive therein is accomplished with the use of a pressure or a vacuum apparatus. Further embodiments include making a pair of opposed holes in the peel and forcing an aqueous solution that may or may not contain an enzyme or an additive at low pressure into one of the holes until it emerges from the other hole. In one embodiment water pressure from a faucet may be used; in another, a flexible injection nozzle is used as an interface between the solution source and the inlet hole. All embodiments serve to separate the peel from the segments by hydrating the albedo, making the fruit easier to peel.

Abstract: A baking pan kit includes a lower pan portion and an upper pan portion removably connected to the lower pan portion via a effectively steam-proof seal, the upper pan portion having an upper surface provided with an opening. The upper surface has an area surrounding the opening which is continuous and free of perforations. A plurality of panels are alternatively connectable to the upper pan portion over the opening. At least one of the panels is provided with a plurality of perforations disposed in a predetermined array, the one panel being connectable to the upper pan portion in an essentially steam-proof seal to define, with the lower pan portion and the upper pan portion, a substantially sealed chamber with the perforations communicating with the chamber.

Abstract: In the method described, a protein-containing substance is first taken up in an alkaline solvent to give a solution. Insoluble constituents of the substance are separated off, the solution is neutralized and desalinated, and then the proteins contained in the solution are concentrated. The solubilization or disintegration of the protein-containing substance is carried out at room temperature using homogenization equipment. The heat dissipated into the protein-containing substance during homogenization is simultaneously removed. The pH of the alkaline solvent during the decomposition is over 11.5 and/or decomposition is carried out in the presence of a detergent, in particular sodium dodecylsulfate (SDS).

Abstract: A cheese processing machine includes an extruder assembly for forming the cheese into a string. The disclosed assembly has two extruders each forcing a different type of cheese in a plastic state into separate chambers of an extrusion head. The extrusion head has a series of apertures with each one communicating with both the first and second chambers, wherein cheese from each chamber is extruded simultaneously through each aperture to produce a string with both types of cheese. The extruded cheese string travel along brine filled troughs while a tube over each trough directs a plurality of brine streams which strike each cheese string and apply a torque which twists the string lengthwise. The cheese cools as it moves along the trough fixing the twisted shape of the string.

Abstract: In a baking method, a piece of dough is deposited on a substantially horizontal support surface provided with at least one perforation so that the piece of dough covers the perforation. The surface together with the piece of dough are moved into a heated enclosure, wherein the surface and the piece of dough are maintained for a predetermined period of time. During at least a portion of that period, steam is fed through the perforation so that at least some of the steam enters the piece of dough through a lower surface thereof. This method is implementable in a batch type baking process or a continuous conveyor process.

Abstract: In the method for preparing metered amounts of a drink in situ such as coffee, from soluble powder, a concentrate of a drink is produced by dissolving determined quantities of soluble powder with water. Then part or all of the concentrate is diluted in hot or cold water in order to produce a metered amount of a drink. The device for the implementation of the method includes an enclosure using a defined large volume of soluble powder and a relatively small defined quantity of liquid such as water, for dissolving the powder in the liquid so as to produce a concentrate in situ, and device for diluting part or all of the concentrate in a liquid in order to rapidly produce individual metered amounts of a drink.

Abstract: This invention is related to a novel process and automatic apparatus for delivering formed, freshly fried potato products from a dehydrated potato granulate. The process includes the steps of preparing a dough by rehydrating the granulate, cutting the dough into pieces, frying the pieces of dough, and controlling the frying time by measuring the temperature of the frying oil during the frying time; computing the introduced energy amount by integrating the temperature of frying oil over the frying time; and terminating the frying time when the introduced energy amount equals a predetermined constant value. The pieces are removed from the oil when the frying time is terminated.

Abstract: A portable food container for use in holding dry and liquid foods for consumption. The container allows an individual to consume a combination of dry cereal and cold milk in a remote location away from the kitchen without the use of a bowl and a spoon. The portable food container is inverted to allow dry cereal to flow therefrom, and squeezed to allow milk to flow therefrom.

Abstract: Water is circulated in the processing of food products, such as rice, and in quantities sufficient to avoid undesirable clumping within processing machinery. Further, recycled water produced during the processing of food products is recirculated and reabsorbed by the food products. A portion of the water which contains cooked starch is drained off, and the remainder is recirculated in the processing of additional food products. In one application, a method and apparatus for recirculating water in the processing of rice is provided, whereby the ratio of the amount of water used and/or excreted in the processing of the rice as compared to the amount of cooked rice is less than or equal to about 3:1 by volume.

Abstract: An improved extrusion process for making a reconstitutable instant refried bean product, the process including:introducing a bean grind into a co-rotating twin screw extruder;adding sufficient water to the extruder to elevate the moisture content of the bean grind to be in the range of 25-40% by weight;heating the bean grind to a temperature in the range of 100.degree. C. to 180.degree. C.;extruding the cooked bean grind;the improvement including:advancing and massaging the bean grind towards an extrusion die to gelatinize the bean starch and still maintain starch granule integrity in forming a bean dough;selecting a die restriction such that pressure necessary to force such bean dough through the die is approximately equal to the vapor pressure of steam built up due to the product temperatures generated inside the extruder, and by virtue of die selection minimizing expansion and retrogradation of such bean dough;exploding such bean dough from the die as the steam and product escape.

Abstract: A lozenge contains a binder such as gelatine and a sweetener which is partly or totally erythritol or maltitol. A process for making the lozenge comprises kneading the erythritol or maltitol at an elevated temperature, e.g. 35.degree. to 60.degree. C., while slowly adding an aqueous solution of the binder, kneading the erythritol or maltitol and binder into a smooth paste, forming the paste into suitable shapes and heating the shapes at an elevated temperature, e.g. 40.degree. to 45.degree. C., to harden them.

Abstract: A process for making a good-tasting alcoholic or nonalcoholic beverage from pine needles. Pine needles are boiled in water with licorice root, cinnamon powder, black beans, and Ganoderma Lucidum. The mixture/solution is cooled in the ambient environment, reheated, and then filtered. The resulting beverage retains the beneficial qualities of a pine needle beverage, while the bitter taste and odor of terpenes are substantially eliminated.

Abstract: Frozen food is thawed automatically by disposing the food within a container having a trough disposed adjacent to a top of the container, the trough being connected to a drain, filling the container with water to a predetermined level, providing a controlled metered secondary flow of fresh water into the container so as to cause the water level to rise and flow into the trough, forcibly recirculating, using a pump, water in the container so as to produce sufficient water circulation to maintain a substantially even water temperature distribution therein and so as to produce sufficient agitation of the water to break loose small food particles from the frozen food immersed in the water such that the food particles and food-related oils and debris float to the surface of the water and are carried into the trough.

Abstract: Pectin and Pectocellulosic compositions are prepared by heating and mixing comminuted pectin-containing material to solubilize pectin. Pectin, a pectocellulosic product, or a combination thereof is then recovered. The products produced are incorporated in food and other products.

Abstract: A vegetable protein crumble for use as a meat extender to replace portions of lean and/or fat is made from one part soy protein isolate hydrated in about 3.5-5.0 parts water at ambient temperature and then chopped. A vegetable protein and/or complex carbohydrate is added to the resulting mixture, and again chopped. Then the resulting composition is cooled overnight before being chopped or ground into crumbles. By way of example, a use of the crumble is described as a meat extender in pepperoni.

Abstract: The method of processing garlic for efficiently forming Z-ajoene is provided. In the method, 100 parts by weight of water is added to 100 parts by weight of garlic bulbs, the garlic is mashed and the mashed garlic, or the juice extracted therefrom, is brought into contact with edible oil. The pH value of mashed garlic, or the juice extracted therefrom, is approximately adjusted to neutral, or between about 6 and 8. After edible oil is added to and mixed with garlic, or the juice extracted therefrom, the mixture is incubated between 0.degree. C. and 50.degree. C., and Z-ajoene is formed in oil.

Abstract: The present invention includes a process for making a mixture of homogeneous texturizing or flavoring particles that include fiber and protein from a mixture of heterogeneous particles by providing a mixture of heterogeneous particles of particles of a cereal grain having a flavor and a fiber concentration of at least about 25% by dry weight. The process also includes moistening the particles to form a dough-like mixture, extruding the mixture and cutting the extruded mixture to form homogeneous texturizing and flavoring particles.

Abstract: Particulate material such as food is heat treated in a cylindrical vessel by only partially filing the vessel under vacuum and agitating the material while injecting steam. The material is then flash cooled and withdrawn under nitrogen pressure.

Abstract: A filter for fluids includes a pair of layers or multiple layers or pairs of material joined together to form a laminate having a fluid contacting surface. A plurality of spaced pockets is formed between the layers of material in the contacting surface. The layers of material are fluid permeable at the pockets whereby fluid may flow through the laminate at the pockets. The fluid contacting surface is fluid impermeable except for the pockets to require the fluid passing through the laminate to be confined to flowing through the pockets. Filter members are in the pockets for removing any contaminants from the fluid. Alternatively, additive materials such as powdered cream or sugar in the pockets dissolve in the fluid passing through the pockets to enhance the fluid.

Abstract: A method of pretreating citrus fruit for facilitating peeling utilizes water infusion without enzymes for loosening the peel from the underlying segments. The infusion may be accomplished with the use of a pressure or a vacuum apparatus. A further embodiments, which may be used in the home, consists of cutting a pair of opposed holes in the peel and forcing water into one of the holes until it emerges from the other hole. Both embodiments serve to separate the peel from the segments, making the fruit easier to peel.

Abstract: The invention proposes the damping of grain, for example, by creating a rotating layer (20) in a damping chamber (2) with the help of acceleration rotors (3). For this, the cross-section of the rotation chamber is designed to form an outer boundary around two or, preferably, three acceleration rotors (3, 3', 3"). In this way, the rotating layer is forced into an eccentric and spiralling motion within the damping chamber (2). Damping is carried out in a very gentle manner, so that there occurs hardly any abrasion and no grain damage. Additional advantages include a longer and controllable reaction period during damping, optimized preparation for milling and a shorter, controllable tempering period.

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

Abstract: A process and device are disclosed for detoxicating and decontaminating produce, in particular cereals and other seeds used as foodstuffs and/or fodder. The produce or cereals are subjected to an ultrasonic treatment in an aqueous medium. It has been discovered that such a treatment surprisingly causes effective decontamination or detoxication of the contaminated produce, without affecting the appearance, taste, nutritive value of the decontaminated produce, above all cereal produce.

Abstract: Method and apparatus for controlling the preparation of food product in an oven which includes a food preparation chamber. A first heat source is provided to heat the air in the chamber and a second heater is located in a water reservoir to establish the water vapor content in the chamber. The temperature of the air in the chamber and the temperature of the water in the reservoir are selected to maintain conditions in the chamber in selected relation with the equilibrium characteristics of the food product in preparation in the chamber. Different process steps and procedures can be provided in memory in the apparatus and selectively recalled for preparing food and the conditions in the chamber can be adjusted during a cooking cycle to produce a food product with desired characteristics.

Abstract: Apparatus for decontaminating poultry carcasses is disclosed. The apparatus includes a tank which has an auger to transport the carcasses from the inlet to the outlet while a disinfectant solution is introduced into the tank. The apparatus also includes one or both of the following devices: 1) an ultrasonic wave generator which directs ultrasonic waves at the carcasses in the tank; or 2) a fluid pump and conduit terminating in the tank to direct a pressurized curtain of fluid at the carcasses passing through the tank.

Abstract: A method is described herein to disinfest, decontaminate and extend the shelf life of shellfish by using an open-end system where trawled shellfish are placed on a computer controlled conveyor belt after being washed with seawater. Shellfish are then transported into pressurized treatment tanks that contain either gas or gas molecules (i.e., 1-ascorbic acid). After exiting the tank the shellfish are automatically placed in rows on a conveyor belt for their controlled, sequential irradiation. The shellfish then enter the irradiation chamber in the presence of carbon dioxide and it is then irradiated with machine generated electron beams. Upon completion, the shellfish exit the irradiation chamber via a conveyor belt and are then transported to an agitated continuous flow depuration tank that is equipped with ultra-sonification devices. The shellfish remain in these tanks until arrival at the port.

Abstract: A process and product for improving the tenderness of cooked pancakes that are microwaved. The process includes applying water to the cooked pancake so that the moisture of each pancake is increased by about 6%-to-12% to about 45%-to-52% by weight. The pancake product of the present invention has an improved tenderness when compared with other cooked microwavable pancakes, not surface-treated with water.

Abstract: Softness retention characteristics of raisins are improved by applying to the surface of the raisins a pure edible polyalcohol humectant, preferably glycerol, at a rate of 20-28% based on the weight of the raisins. The humectant is then infused into the raisins under vacuum conditions with occasional tumbling for a time efficient to enable the raisins to absorb the humectant to an amount of about 10-19% by weight. The raisins are then removed from the humectant solution and thereafter dried to a moisture content of 7-20%.

Abstract: Apparatus and method for slicing potatoes and washing or coating the potato slices wherein the slices exit a slicing mechanism and are directed between inner and outer spray rings that generate a pressurized water mist which washes the slices. The nozzles in the inner spray ring face the nozzles in the outer ring so that the pressurized water mist is formed in a predetermined area located between the rings. The high pressure water mist removes surface starch from the slices, and vibrating sieve arrangements disposed downstream of the slicing apparatus cooperate with a series of spray bars to further clean the slices. The apparatus of the invention is also used in a method of coating potato slices with a treating material.

Abstract: Apparatus and method are provided for sanitizing citrus fruit which includes an ultraviolet radiation station for both irradiating of fruit with ultraviolet light and generating ozone. An infrared radiation station is provided for irradiating the ultraviolet light irradiated fruit with infrared light and an ozone tank is utilized for exposing the ultraviolet light and infrared light irradiated fruit to a mixture of water and ozone. The ozone generated at the ultraviolet radiation station is collected and thereafter introduced into the ozone tank.

Abstract: Doughs and batters are prepared which contain hydrated polysaccharide hydrocolloid and hydrated insoluble fiber and/or hydrated protein preferably at a weight ratio of 1:0.8-6:1.1-4.5. Preferably the hydrated materials are added to the dough or batter formulation as an aqueous dispersion. The resulting dough and batter can be baked in a conventional manner. This invention is particularly useful in the preparation of fat-free baked goods.

Abstract: A method and apparatus for the continuous countercurrent treatment of roast and ground coffee particles in which a bed of the coffee particles is suspended in an aqueous liquid and the suspended bed is agitated in a manner which facilitates removal of evolved coffee gases from the bed to thereby effect complete, uniform wetting and/or extraction of the coffee grounds. The apparatus comprises a tank in which water flows upward from the bottom and is removed from the top of the tank, with fresh coffee grounds being fed onto the liquid at the top of the tank. Two pairs of interleaved blade assemblies are mounted in the tank for relatively counter rotation to submerge coffee particles into the aqueous liquid and form a bed of suspended coffee particles. A submerging auger, mounted on a central shaft in the tank, facilitates submerging the coffee grounds in the liquid.

Abstract: A low fat, high moisture peanut butter composition containing from 0 to 50% peanut flour having less than about 1% peanut oil and from 0 to about 50% of a fat containing peanut source selected from the group consisting of peanut paste from non-defatted peanuts having about 50% peanut oil and partially defatted peanut paste having from about 12% to about 30% peanut oil. The peanut flour and peanut paste are present in the composition at a level sufficient to provide from about 10% to about 24% of peanut protein. The composition also optionally includes from 0 to about 10% of a protein source selected from the group consisting of whey protein isolate, peanut protein isolate and whey protein concentrate. The peanut butter composition has from about 23% to about 40% moisture. The peanut butter composition also includes a humectant and emulsifier system comprising sorbitol, lecithin, glycerine, sodium stearoyl lactylate, xanthan gum and may optionally include polyphosphate.

Abstract: This invention is directed to an apparatus and method for wetting and dissolving finely divided dry particles, including hygroscopic particles such as coffee fines, in a liquid, including viscous liquids such as concentrated coffee liquor, in a manner in which foaming, the presence of wet lumps and liquor degradation are minimized. The apparatus includes a dissolving tank containing at least one pair of counter-rotating drums partially submerged in a body of the dissolving liquid. The tank includes a liquid inlet and a discharge conduit which maintain a predetermined level of liquid in the tank. A powder feeding device mounted above the tank discharges a falling curtain of particles onto a thin layer of liquid on the surface of one of the drums in each counter-rotating pair.

Abstract: Dietary fiber are derived from the tapioca pulp fiber that is a by-product of tapioca starch milling operations. The tapioca fiber may be refined through an enzymatic destarching step to provide a fiber comprising at least 70% total dietary fiber, of which at least 12% is soluble dietary fiber. The fiber may be further refined by bleaching. Acceptable foods may be prepared comprising unrefined or refined tapioca fiber.

Abstract: Food products, typically having a moisture content above 50% by weight, are prepared which contain polysaccharide hydrocolloid and insoluble fiber at a weight ratio of 1:0.2-3.5:1.1-4.5. These materials are preferably added to the food product as an aqueous dispersion. The aqueous dispersion preferably also contains a protein material. This invention is particularly useful in the preparation of fat-free food products.

Abstract: A kimchi-like food produced by combining dried stalks of sanzo-sai, conventional kimchi additives, and improved kimchi additives, and processing the combination according to a new process which includes a two-step aging process. The resulting kimchi-like food is crisp, full-flavored, and sour, and maintains these qualities through long-term storage.

Abstract: A prepared package for use with a water heating device makes a liquid containing product. The package has an upper water containing chamber and a lower product ingredients containing chamber. The upper and lower chambers are completely separated from one another by a permanent liquid impervious membrane. The package includes a water outlet from the upper chamber and a water inlet to the lower chamber. The water inlet and the water outlet of the package have openable seals and are sized and orientated to fit with a water inlet and water outlet respectively of the water heating device to provide fluid communication between the package and the water heating device such that upon opening the seals, water flows from the upper chamber of the package through the water heating device and into the lower chamber of the package enabling heated water to mix with the product ingredients in making the product.

Abstract: The invention provides a method and apparatus for reconstituting beverages wherein superheated reconstituting liquid and beverage concentrate are delivered into a mixing chamber having an adjustable volume. The mixing chamber is the volume between two coaxially arranged tapered elements which are disposed one inside of the other. Final beverage product emanates from an aperture in the tip of the outer tapered element. At least one tapered element can be displaced in the longitudinal direction so that the volume of the mixing chamber decreases and approaches zero as the tapered elements are moved closer together. Thus, when the system is shutdown the volume of the mixing chamber is allowed to approach zero so that very little product is susceptible to degradation in the mixing chamber due to prolonged exposure to high temperatures during a shutdown. The reduced volume mixing chamber may be flushed with reconstituting liquid.

Abstract: In an egg cooking and packaging process and apparatus, whole eggs are deshelled and transferred intact to cooking pans without breaking the yolks or separating the yolks from the whites. Additional egg white is preferably dispensed into the pans before the whole eggs are received therein to act as a cushion for the yolks and provide a low cholesterol mixture of yolks and egg whites. The eggs are cooked with dry culinary steam in a multiple temperature zone steam tunnel that slowly increases temperature from zone to zone to prevent toughening and yolk darkening. As the cooked eggs exit the steam tunnel they are dumped into a dicer and transported to form and fill packaging equipment which packages and seals the eggs while they are still at a sterile temperature. The sealed packages are cooled to a refrigerated temperature with sprayed ice water, and this creates a partial vacuum in the packages which prolongs their shelf life. Scrambled eggs can also be cooked and packaged in a similar manner.

Abstract: A process for improving the tenderness of cooked pancakes that are microwaved. The process includes applying water to the cooked pancake so that the moisture of each pancake is increased by about 6%-to-12% to about 45%-to-52% by weight.

Abstract: A method for preserving fruits characterized by juice sacs and rag. The fruits are placed in a holding tank and submerged in a liquid having a freezing point higher than that of the fruits. The liquid may either be maintained just above its freezing point or frozen such that the temperature of the liquid is maintained above the freezing point of the fruits.

Abstract: A no-fat cheese analog having the texture, body and eating qualities of cheese is produced by admixing about 15% to about 35% of a coagulated skim milk product having a fat content of less than 2%, about 15% to about 35% dry particulate rennet casein, about 1% to about 3% of an edible emulsifying salt, sufficient quantities of flavoring agents and acidulants to impart desired flavor and pH, and about 30% to about 65% water; said dry rennet casein being hydrated in said water by action of said emulsifying salt at temperatures of about 160.degree. F. to about 200.degree. F. under agitation conditions for a time period sufficient to provide a plastic homogenous body being substantially free of unhydrated rennet casein particles, said edible emulsifying salt being present at about 2% to about 15% by weight of the said particulate rennet casein, said emulsifying salt being selected from the group consisting of alkali metal phosphates, citrate salts and mixtures thereof.

Abstract: Disclosed is a process for extending the shelf life of produce. First the fruit or vegetable is transferred from the harvesting stage to a wash bath which is maintained at a temperature of approximately 90.degree. F. and vibrated at an ultrasonic frequency to wash the produce. Next, the produce is transferred from the wash bath to a snap freeze slurry which consists of byproducts of the produce along with certain sugars and acids in order to snap freeze the produce for approximately 10 seconds. Next, the produce is transferred to an incubation cell which maintains the produce at a constant temperature within the range of 60.degree.-70.degree. F. for approximately 48 hours in order to dry and crystallize the slurry material on the produce. Using the method of the present invention, the shelf life of the produce can be greatly extended and certain taste and quality values enhanced for many species of produce.

Abstract: Fresh green beans in a plastic container that have an extended shelf life, the green beans being treated to slow down the normal deterioration of the beans by immersing the green beans in water at a temperature and for a time sufficient to cool the interior of the beans to that temperature, to sanitize the beans by removing spores and bacteria, and to replace some of the water lost by the beans after harvesting. After the immersion step, the moisture is removed from the surface of the green beans at a temperature of 40.degree. F. to 44.degree. F., and thereafter the beans are graded and packed into the plastic container, keeping the bean temperature below 48.degree. F.