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A sealed crustless sandwich for providing a convenient sandwich without an outer crust which can be stored for long periods of time without a central filling from leaking outwardly.
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| Number | Title | Issue Date |
| 7322283 | Apparatus in an infuser for a liquid food product The invention relates to an apparatus in an infuser for a liquid food product. The infuser is of the type which includes a pressure vessel (1) with an inlet (2) for the product located in its upper region and an outlet (6) for the product locate... | 01/29/2008 |
| 7214398 | Method for producing a pH enhanced comminuted meat product A pH increasing material is placed in contact with the surface of an initial comminuted meat product. This contact with the pH increasing material increases the pH of the initial meat product to produce an intermediate meat product. The method also includes the step... | 05/08/2007 |
| 7107896 | Method and device for inerting a vat for consumable liquid, in particular wine, and corresponding inerting gas A method of inerting a vat including an upper wall and containing a consumable liquid and an overhead gas, comprising the steps of injecting an inerting gas heavier than air at a velocity into the overhead gas above a free surface ... | 09/19/2006 |
| 7056546 | Stabilizer-free stabilized coffee aroma A process for stabilizing an aroma-providing component such as coffee aroma against loss or degradation of its flavor or sensory characteristics by associating the aroma-providing component with a stabilizing agent in an amount effective to reduce or prevent the los... | 06/06/2006 |
| 7045162 | Method for suppressing microbe activity in meat storage enclosures An enclosure treatment method includes introducing a pH increasing material into an enclosure adapted to contain meat products. Introducing the pH increasing material creates a desired pH increasing gas content in the atmosphere within the enclosure. The method also... | 05/16/2006 |
| 7037544 | Method for reducing microbe content in foodstuffs by pH and physical manipulation A manipulating apparatus (10) receives a plurality of previously frozen pieces of pH modified foodstuffs or workpieces (23) and physically manipulates or stresses the workpieces while they remain in a frozen state. The physical manipulation causes rela... | 05/02/2006 |
| 7022361 | Method for modifying pH within meat products A method for injecting or forcing an ammonia-based pH modifying material into the interior of a meat product to raise the pH at one or more points within the interior of the meat product preferably to a pH above approximately 6.0. The ammonia-based pH modifying mate... | 04/04/2006 |
| 6977269 | Method of improving animal tissue quality A novel method for improving the tissue quality of an animal is provided. The method comprises feeding the animal a diet supplemented with gamma-tocopherol in an amount effective to improve the tissue quality. The gamma-tocopherol may be fed alone or in combination ... | 12/20/2005 |
| 6899908 | Method for producing a pH enhanced meat product A pH increasing material is placed in contact with the surface of an initial comminuted meat product. This contact with the pH increasing material increases the pH of the initial meat product to produce an intermediate meat product. The method also includes the step... | 05/31/2005 |
| 6863915 | Aerated flake shortening An aerated flaked fat product is provided and a process for production of aerated flaked fat products is provided, the process allows the incorporation of gas into the aerated flake fat product and the aerated flake product permits the incorporated of addition air s... | 03/08/2005 |
| 6733810 | Method and apparatus for treating a pH enhanced foodstuff A method of producing a pH enhanced foodstuff includes increasing the pH of an initial foodstuff, preferably by placing an initial foodstuff in contact with ammonia gas or aqueous ammonia (54) and applying mechanical action to the material (56). After ... | 05/11/2004 |
| 6720017 | Method for reducing the rate of deterioration of perishable horticultural produce A method for reducing the rate of deterioration of perishable horticultural produce by causing the horticultural produce to be treated post harvest with nitric oxide in an amount and for a period of time sufficient to reduce the rate of deterioration of the horticul... | 04/13/2004 |
| 6713108 | Method for producing a pH enhanced comminuted meat product A pH increasing material is placed in contact with the surface of an initial comminuted meat product. This contact with the pH increasing material increases the pH of the initial meat product to produce an intermediate meat product. The method also includes the step... | 03/30/2004 |
| 6692785 | Method for reducing microbe content in foodstuffs by pH and physical manipulation A manipulating apparatus (10) receives a plurality of previously frozen pieces of pH modified foodstuffs or workpieces (23) and physically manipulates or stresses the workpieces while they remain in a frozen state. The physical manipulation causes relativ... | 02/17/2004 |
| 6602531 | Method for pre-processing of dried food Disclosed is a pre-drying manufacturing process and related equipment for application to food products that are to be dried that calls for a non-re-hydration or soaking treatment of the food prior to drying using a unique activated smoke liquid solution d... | 08/05/2003 |
| 6592925 | Dough especially for baked goods and method for making The present invention comprises a dough. The dough comprises a fat selected from a group consisting of one or more of a single fractionated fat, a double fractionated fat, cocoa butter or mixtures of a single fractionated fat, a double fractionated fat an... | 07/15/2003 |
| 6589587 | Pourable water and oil containing emulsions comprising gas bubbles The invention relates to pourable water and oil containing emulsions comprising an aqueous phase and gas bubbles, whereby said gas bubbles are substantially dispersed in the aqueous phase. Emulsions according to the invention show increased stability.... | 07/08/2003 |
| 6565904 | Method and apparatus for physically manipulating materials to reduce microbe content A manipulating apparatus (10) receives a plurality of previously frozen pieces of foodstuffs or workpieces (23) and physically manipulates or stresses the workpieces while they remain at least partially in a frozen state. The physical manipulation causes ... | 05/20/2003 |
| 6551640 | Dough especially for baked goods and method for making The present invention comprises a food product such as a dough for baked goods such as for chocolate ship cookies. In addition to flour, sugar, salt and moisture, the dough essentially comprises a fat selected from a group consisting of one or more of a s... | 04/22/2003 |
| 6451363 | Method and package for the preservation of whole fruits and fresh-cut salads and flowers This invention relates to a novel method for the storage and transport of fresh fruit, vegetables and cut flowers. More particularly, this invention pertains to a novel method to prolong the postharvest life of such horticultural produce that is packaged ... | 09/17/2002 |
| 6406728 | Method for treating ammoniated meats An initial comminuted meat product (21) is exposed to ammonia to produce an ammoniated meat product. The ammoniated meat product is further comminuted in a comminuting device (12) to produce a further comminuted meat product (22). The ammonia exposure to ... | 06/18/2002 |
| 6387426 | Method for treating meat products with ammonia Ammonia is first applied to a meat product to produce an ammoniated meat product. The ammoniated meat product is then contained in a treatment vessel in a treatment gas atmosphere substantially free of ammonia gas. Once the ammoniated meat product is cont... | 05/14/2002 |
| 6379728 | Method for producing a target PH in a foodstuff A stream (A) of first foodstuff has a first pH and a stream (B) of second foodstuff has second pH. The first pH and second pH are oppositely related to a third or target pH for the foodstuff such that one pH level is above the target level while the other... | 04/30/2002 |
| 6322830 | Ready-to-bake, shelf-stable cake dough and process for its manufacture A ready-to-bake, shelf-stable cake dough consisting essentially of flour, fat, sugar, eggs and water and usual dough additives and comprising a leavening system, the dough having a water activity of below 0.85 and being packed in an essentially gas-imperm... | 11/27/2001 |
| 6231905 | System and method of making a modified atmosphere package comprising an activated oxygen scavenger for packaging meat A packaging system and method utilizes a modified atmosphere package including a first package and a second package. The first package includes a non-barrier portion substantially permeable to oxygen, while the second package is substantially impermeable ... | 05/15/2001 |
| 6203824 | Carbonyl sulphide insecticide The gaseous chemical compound, carbonyl sulphide, has hitherto been unknown as a fumigant for the control of insects and mites. Experiments have shown conclusively that carbonyl sulphide can be used as such a fumigant, with fumigation properties comparabl... | 03/20/2001 |
| 6086937 | Sauce base composition A composition, preferably fat continuous, of a scoopable or spoonable consistency for the preparation of sauces by addition of water and heating, comprising 5-80 parts by weight of fat, 0.5-15 parts by weight of water dispersible milk ingredients, 1-20 pa... | 07/11/2000 |
| 6039994 | Ready-to-bake shelf-stable cake dough and process for its manufacture A ready-to-bake, shelf-stable cake dough consisting essentially of flour, fat, sugar, eggs and water and usual dough additives and comprising a leavening system, the dough having a water activity of below 0.85 and being packed in an essentially gas-imperm... | 03/21/2000 |
| 6033703 | Beta-stable low-saturate, low trans, all purpose shortening A beta stable plastic shortening exhibiting reduced levels of saturates and trans fatty acids and a unique process is disclosed. The shortening is particularly useful in confectionary, baking, and frying applications. The plastic shortening of the present... | 03/07/2000 |
| 5912036 | Process for producing dairy products Process for the production of dairy products comprising at least one ultrafiltration (1) and maturation (2) stage, is characterized in that it comprises at least one stage for placing the said product under pressure downstream of a homogenization stage (4... | 06/15/1999 |
| 5885640 | Method and apparatus for introducing aroma into food package and food package containing said aroma The present invention relates to a package which contains a food product and an aromatized headspace. The headspace includes an aromatised food-acceptable inert gas and food-acceptable protective gas. The invention also relates to a process and an apparat... | 03/23/1999 |
| 5871795 | Method for modifying pH to improve quality of meat products A pH increasing gas is placed under an operating pressure and in contact with the surface of a meat product to be treated. Keeping the pressurized pH increasing gas in contact with the meat product for an operating period increases the pH of the meat prod... | 02/16/1999 |
| 5612072 | Process for the production of non-alcoholic or low alcohol malt beverage The invention relates to a process for the production of substantially non-alcoholic beer by a continuous yeast treatment at a low temperature. In the process, wort which has been clarified and possibly treated by evaporating and/or with an adsorbing agen... | 03/18/1997 |
| 5609896 | Vitamin augmented rice composite and method therefor Vitamin augmented rice composites and methods include ground rice, vitamin, a binding agent, a cross-linking agent for setting the binding agent, an antioxidant, a moisture barrier agent and an aqueous agent. The binding agent is most preferably algin, th... | 03/11/1997 |
| 5554589 | Method of adding fish oil to an enteral nutritional product Fish oil is stored refrigerated under a nitrogen blanket until it is added to an enteral nutritional product during product manufacture. While the nutritional product is passing through a conduit the fish oil is added to the product at a uniform ratio suc... | 09/10/1996 |
| 5529800 | Low density ready-to-spread frosting and method of preparation A low density (0.75 to 0.95 g/cc) ready-to-spread ("RTS") frosting composition is described that exhibits reduced tendency for air cell collapse or coalescence upon extended storage and thus maintains its low density. The RTS frosting comprises: A. about ... | 06/25/1996 |
| 5505950 | Method of packaging perishable food or horticultural products An improved method is described for use in packaging a wide variety of products, and in particular perishable food and horticultural products. The products are placed within a container of the type which establishes a modified atmosphere environment there... | 04/09/1996 |
| 5458899 | Method of packaging perishable food or horticultural products An improved method is described for use in packaging a wide variety of products, and in particular perishable food and horticultural products. The products are placed within a container of the type which establishes a modified atmosphere environment there... | 10/17/1995 |
| 5403613 | Method of producing carrot juice Carrot juice is produced by crushing or chopping carrots while spraying them with an aqueous solution of citric acid or lemon juice such that the sprayed amount of citric acid is 0.05-0.5 weight % of the carrots being crushed or chopped, effecting inactiv... | 04/04/1995 |
| 5298271 | Method of preventing edible oils and fats from deteriorating A method for preventing refined edible oils and fats from deteriorating during transportation and/or storage thereof over a prolonged period of time, wherein the refined edible oils and fats are stored and/or transported at all times under an atmosphere r... | 03/29/1994 |
