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| Number | Title | Issue Date |
| 7285299 | Surface pasteurization of cooked food products A method of surface pasteurizing precooked food products which are contained in packages. The method preferably comprises the steps of continuously heating the packages of the precooked food product such that the outer surfaces of the products contained within the p... | 10/23/2007 |
| 7191577 | Method for providing a heat treated filled and closed metal can Method for providing a heat treated filled and closed can, including the consecutive steps of: filling a metal cup, closing the metal cup with a lid making a gas tight heat treatable can, heat treating the can, wherein measures are taken to achieve an under-pressure... | 03/20/2007 |
| 7169420 | Post-filing heat dwell for small-sized hot filled juice beverage containers A method and system incorporates a warming tunnel closely downstream of a hot filling apparatus which is set up to fill relatively small volume capacity polymeric containers of not greater than 12 fluid ounces. The hot filled containers are conveyed through a warmin... | 01/30/2007 |
| 7117654 | Packaging process employing a closure orifice seal vent A process is provided for minimizing moisture accumulation in a product package that is sprayed with a cool water shower. The product is placed in a container, and a closure is installed on a container. The product is heated before it is placed in the container or d... | 10/10/2006 |
| 7090880 | Beverage container The invention provides a container of substantially form-retaining material, for instance aluminum, steel or other metal, or PET (polyethylene terephthalate) or other plastic, for a liquid, which must be provided prior to consumption with a foaming head, such as cho... | 08/15/2006 |
| 6902383 | Apparatus containing cooling and warming devices for the preparation of a polymer solution A novel apparatus for the preparation of a polymer solution includes a stirring device, an extruder connected to the stirring device, a cooling device connected to the extruder, and a warming device connected to the cooling device. The extruder is a fiber or membran... | 06/07/2005 |
| 6706296 | Microwave popcorn article incorporating coarse salt 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... | 03/16/2004 |
| 6511693 | Frozen slushy in a squeezable pouch A frozen slushy drink product in a flexible pouch and a method for producing and packaging the same is provided. A calcium component, a stabilizer component, and a distinctively flavored component are combined and pasteurized at a temperature over about 1... | 01/28/2003 |
| 6436382 | Underarm products with water lock component A suspension cosmetic product for reducing wetness under the arm which product is a stick or a soft solid comprising: (a) 0.01-20 weight % of a water lock superabsorbent polymer selected from the group consisting of starch graft homopolymers and copolymer... | 08/20/2002 |
| 6221415 | Method of using microwaveable food container A food container and its method of use are disclosed. The food container includes a top panel, bottom panel and plurality of sidewalls. A movable panel is hingedly connected to one of the sidewalls, allowing a consumer to open the container. Attached to t... | 04/24/2001 |
| 6210721 | Microwave popcorn incorporating coarse salt and method of preparation 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... | 04/03/2001 |
| 6194015 | Method for heating or cooling product containers Apparatus and methods for transferring heat between a heat transfer liquid and a plurality of moving containers of food product. The containers are conveyed by a perforated conveyor at least partially submerged in a pool of the heat transfer liquid and ar... | 02/27/2001 |
| 6153241 | Method and a package for extending the shelf life of a food A method of achieving extended shelf life for a food includes enclosing the food in a discrete container of flexible or foldably formable material, wherein the shape of the container includes predefined crease lines for enabling the formation of the conta... | 11/28/2000 |
| 6135015 | Industrial apparatus for the aseptic packaging of perishables to extend shelf life without refrigeration A process that kills, or renders organically inactive, one-hundred percent of the bacteria and enzymes, as well as any other non-pathogenic microorganisms present in fresh squeezed citrus and non-citrus fruit juices and fruit juice blends, as well as frui... | 10/24/2000 |
| 6120824 | Process for the natural aseptic packaging of fruit products and dairy products for extending shelf life without refrigeration The invention encompasses a method that kills, or renders organically inactive, the bacteria and enzymes, as well as any other non-pathogenic microorganisms present in fresh squeezed citrus and non-citrus fruit juices and fruit juice blends, as well as fr... | 09/19/2000 |
| 6120830 | Process for producing tofu A process for producing tofu comprising primarily heating soybean milk containing a coagulant, packing the soybean milk into a container, and secondarily heating the soybean milk to coagulate.... | 09/19/2000 |
| 6110519 | Process for preparing fully cooked packaged shelf stable or frozen noodles A full moisture, shelf stable or frozen noodle product having a dry matter content between about 30% to about 45% by weight. This product contains a cooked flour or semolina of a starchy plant, softened water, a cooked starch, an ionic gelling agent, an e... | 08/29/2000 |
| 6103282 | Miso soup beverage contained in a sealed container and method for its production A miso soup beverage contained in a sealed container which is excellent in the flavor, taste and storage stability, is produced by preparing a miso soup by using starting materials containing at least miso and a milk material, finely grinding it by a homo... | 08/15/2000 |
| 6077554 | Controlled growth can with two configurations A drawn and ironed can having a generally cylindrical side wall and an integral bottom including two annular rims is provided. The bottom of the can has a reduced volume configuration, wherein the upright can rests on an outer annular rim known as the hee... | 06/20/2000 |
| 6024999 | Process for producing pasteurized liquid egg products A process for producing pasteurized liquid egg products utilizing a vat or tank for holding raw egg product. The raw egg product is transferred to a suitable package at amibient temperatures or after preheating. The package containing the raw egg product ... | 02/15/2000 |
| 6013291 | Microwave popcorn with liquid fat and method of preparation Disclosed are methods of preparing lowfat and reduced fat popcorn microwave popcorn articles using cold kernel popcorn (60° F.) such as from winter storage. The methods employ low levels (1% to 20%) of an oil ingredient having a melting point of ࣘ60° ... | 01/11/2000 |
| 5997916 | Microwave popcorn fortified with calcium and method of preparation 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 ... | 12/07/1999 |
| 5945149 | Process of making a sterile, packed food emulsion A sterile, packed food emulsion suitable for fully cooking a host food or adding to cooked food and for imparting a golden brown au gratin coating upon cooking, and including: water; 10-65 wt % edible fat; 0.05-10.00 wt % caseinate; and 0.1-10.0 wt % brow... | 08/31/1999 |
| 5902618 | Efficient food chilling method An apparatus for chilling hot-bagged food includes a refrigeration device providing chilled air and an enclosure for containing the chilled air. A fan blows the chilled air in a stream within the enclosure and an open-work support movably holds a bag of h... | 05/11/1999 |
| 5897894 | Microwave popcorn with coarse salt crystals and method of preparation Microwave popcorn articles which upon microwave heating provide popcorn having enlarged salt particles that provide popped popcorn more reminiscent of at-home, stove-top prepared popped popcorn. The articles comprise any conventional microwave popcorn bag... | 04/27/1999 |
| 5896872 | Method for cleaning and sanitizing packages containing an edible product Unopened packages, containing an edible food product pre-treated with a heat shock preservation process, can be sanitized in a hospital dishwasher by a method that includes washing the package outer surface with detergent, rinsing the package surface with... | 04/27/1999 |
| 5895626 | Sterilizing method, apparatus and container of solid matter or liquid matter containing solid matter The invention presents a method, apparatus and container for sterilizing solid matter or liquid matter containing solid matter efficiently in a short time, while preventing deterioration of quality or decline of flavor. In this method, solid matter (a) an... | 04/20/1999 |
| 5846594 | Method of processing salmonoid fish Fish of the Salmonoid family (salmon, trout and their relatives) is preferably first trimmed to remove heads, tails, fins, entrails, skin and bones and cut into fillets or loins to facilitate further removal of dark meat, bone, bruised meat, blood and vis... | 12/08/1998 |
| 5772958 | Method and apparatus for the pasteurization of a continuous line of products The method and the apparatus according to the invention relate to pasteurization of products in a tunnel pasteurizer. In the application of heating systems comprising water/steam heat exchangers in the zones for heating of sprinkling water, the pipelines ... | 06/30/1998 |
| 5766656 | Fresh, renneted cast cheese and a method of manufacturing A fresh renneted cheese having a pH value of 6.7 or below and in particular between 6.0 and 5.0 having a hydrocolloid structure which has not developed before the casein network of the cheese has developed. A method of preparing this cheese comprises addi... | 06/16/1998 |
| 5620725 | Carbonated beverage container and methods for filling same When dispensing carbonated beverages, particularly beers and especially draught stout, it is desirable to obtain a close-knit creamy head. To achieve this a container (1) includes a separate closed hollow insert (5) containing substantially no oxidising g... | 04/15/1997 |
| 5614238 | Process for the natural aseptic packaging of juices for extending shelf life without refrigeration A process that kills, or renders organically inactive, one hundred percent of the bacteria and enzymes, as well as any other non-pathogenic microorganisms present in fresh squeezed citrus and non-citrus fruit juices and fruit juice blends, as well as frui... | 03/25/1997 |
| 5599573 | Preparation of acidified pastas An acidified pasta product is prepared by mixing a farinaceous material, an edible acid and water to obtain an acidified dough, forming the acidified dough into a shape to obtain a raw acidified pasta product, steaming the raw pasta product to surface-gel... | 02/04/1997 |
| 5443853 | Press-on, pry-off closure for microwavable vacuum sealed container Disclosed are vacuum-packed food packages (10) having enlarged head spaces (56) under high vacuum, which enable food products (58) to be retorted after sealing, with resulting improved flavor, color, texture, and/or nutrient retention. Easily removable pr... | 08/22/1995 |
| 5441757 | Sauces for retortable food products A sauce composition is provided which is suitable for preparing firm textured starch-containing or vegetable products wherein said products are retorted in the sauce. The sauce composition in addition to the normal ingredients of spices, flavors, water, a... | 08/15/1995 |
| 5421512 | System for packaging perishable liquids in gable top cartons A method for the shelf stable packaging of perishable liquid food products in hermetically sealed easy-to-open gable top cartons comprising the steps of cold filling liquid food products free from pathogenic and thermophilic organisms into gable top carto... | 06/06/1995 |
| 5405638 | Method of reducing processing time for retorted food products A sauce composition is provided which is suitable for preparing firm textured starch-containing or vegetable products wherein said products are retorted in the sauce. The sauce composition in addition to the normal ingredients of spices, flavors, water, a... | 04/11/1995 |
| 5368877 | Method of producing film shelf stable food products A method of preparing a firm-textured shelf stable vegetable or starch-containing food product is provided. The method involves admixing vegetables or starch-containing foods with a sauce and thermally treating said mixture under pressure. The sauce has a... | 11/29/1994 |
| 5356649 | Method and apparatus for processng and packaging foods Different new foods are placed into separate open compartments of specially dimensioned plastic trays. Groups of filled trays are placed in a magazine and simultaneously sealed with an oxygen barrier film under carefully controlled vacuum conditions. The ... | 10/18/1994 |
| 5336516 | Kimchi-like food and method for producing the same 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 ... | 08/09/1994 |
