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| Number | Title | Issue Date |
| 7258884 | Method employing a disposable brew basket for an electric coffee maker A method having the steps of: providing an electric coffee brewing machine; providing a single-use, disposable brew basket, inserting the disposable brew basket into the electric coffee brewing machine; brewing a single cup of coffee with the electric coffee brewing... | 08/21/2007 |
| 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 |
| 7081263 | Disposable brew basket for electric coffee maker A method includes the steps of: providing an electric coffee brewing machine; providing a single-use, disposable brew basket, inserting the disposable brew basket into the electric coffee brewing machine; brewing a single cup of coffee with the electric coffee brewi... | 07/25/2006 |
| 6925780 | Plug and gland aseptic package system A method of aseptically filling an internally sterilized sealed container having a transfer port which comprises a tubular body which is sealed to the wall of the container and defines a flow passage therethrough, and a sealing plug engaged into the passage, the tub... | 08/09/2005 |
| 6872413 | Method of packing and shipping pickles Pickled products immersed in a pickling solution are packaged in a cardboard box for shipment to customers. The box is lined with a plastic bag to protect the pickled products and pickling solution from contaminants, and to prevent the pickling solution from leaking... | 03/29/2005 |
| 6770314 | Method for vacuum packaging liquid containing foodstuff The present invention provides a method of packaging goods having a liquid element, said liquid element comprising dissolved gases, wherein the liquid element is treated prior to the goods being subjected to a vacuum packing process, such that a substantial volume o... | 08/03/2004 |
| 6465038 | Tray for preparing sushi and process for preparing sushi using said tray A tray set composed of a first tray and a second tray, wherein the first tray having a plurality of depressed portions in which sushi toppings can be placed and which each has a shape having a depth so as to fill it with the sushi topping and a portion of... | 10/15/2002 |
| 6294092 | Container A container comprising a flexible semi-permeable composite membrane structure is described, as well as its applications. The membrane has a low molecular weight cut-off, comprises a flexible support layer thick enough to give strength to the membrane stru... | 09/25/2001 |
| 6284304 | Process for producing tofu The soybean milk containing a coagulant is primarily heated, packed into a molding container, and secondarily heated to complete coagulation. And, (1) the coagulated product (silken tofu) is transferred into a container for distribution, alternatively, (2... | 09/04/2001 |
| 6180148 | Method for cooking fresh noodles in a microwave oven As an object, the present invention provides a noodle product, process for production and method for cooking, which allows the noodles to be cooked easily by heating with the use of a microwave oven, and thereby, the mouthfeel and taste of fresh noodles c... | 01/30/2001 |
| 6136355 | Process for producing as-packaged instant cooking pastas and noodles Dry pastas or noodles are heated with either wet or dry heat to convert their surface layer portion to the -starch form and, if the heating is done by wet heat, the moisture in the surface of the pasta or noodle strings is removed and, thereafter, ... | 10/24/2000 |
| 6096355 | Method of measuring out and/or forming foodstuffs, foodstuffs obtained by said method, and packaging suitable for being implemented by said method A method of measuring out and/or forming foodstuffs to impart a shape to the foodstuff with compromising the rheological and organoleptic properties, foodstuffs formed by this method, and packaging for foodstuffs formed by the method of the invention. In ... | 08/01/2000 |
| 6036987 | Process for producing quick-boiling pastas and noodles Dry pastas or noodles are heated with wet heat for a short time so that only their surface layer portion is converted to the -starch; the pastas or noodles are then cooled, dried to remove the surface moisture, immersed in water to have it absorbed... | 03/14/2000 |
| 5534280 | Method for dehydration of solid foods A process for treating a solid food product having water soluble and water insoluble volatiles soluble in alcohol and ether. The process includes cutting the product into pieces, placing the product pieces in a volume of water containing an anti-oxidant, ... | 07/09/1996 |
| 5409720 | Room-temperature shelf-stable dough mix A dough mix includes a moist ingredient portion and dry ingredient portion capable of being combined to produce a complete dough requiring no additional ingredients including water or any other moisture. Additionally, both the moist ingredient portion and... | 04/25/1995 |
| 5279843 | Method for packing fresh vegetables with water A process is disclosed for packaging fresh vegetables in water. The process includes washing the vegetables, dipping them in a chlorine bath and placing them in bags. Then, water that has been irradiated by ultraviolet light, to reduce the number of bacte... | 01/18/1994 |
| 5262188 | Free water removal from meat Free unbound water is removed from cooked meat by contacting a cooked meat with particulate food-acceptable water-absorbing material to coat the meat. The material is maintained in contact with the meat for at least a time sufficient to remove free unboun... | 11/16/1993 |
| 5202143 | Removal of free water for packaging cooked meat Free, unbound water is removed from cooked meat by contacting the meat with a water-absorbing material. The treated cooked meat, from which water and the water-absorbing material are removed, is then packaged.... | 04/13/1993 |
| 5186966 | Removal of free water for packaging cooked meat Free, unbound water is removed from cooked meat by treating the meat with a water-absorbing material. The treated cooked meat from which water has been removed is then packaged.... | 02/16/1993 |
| 5110609 | Intermediate moisture vegetables A process for producing an intermediate moisture vegetable or fruit product which is microbiologically stable at water activity levels within the range of 0.5 to 0.95 and is free from additives used to prevent microbial spoilage, which process consists es... | 05/05/1992 |
| 4986995 | Process for producing retort boiled rice A process for producing retort boiled rice by charging raw rice and water into a container, adjusting the quantity of oxygen in the head space of the container to from 4-12 ml/100 g of raw rice, sealing the container and then boiling and sterilizing the r... | 01/22/1991 |
| 4959936 | Apparatus for packing bean curd pieces An apparatus for cutting bean curd into pieces of the fixed size and packing them. This apparatus does automatically transporting, cutting and packing of bean curd under water in a water tank. Therefore, this apparatus requires no manual operation, is san... | 10/02/1990 |
| 4931299 | Process for preparing salted-and-dried fish for eating A method of preparing the traditional salted-and-dried fish is disclosed. The dried fish is first soaked in cold water to re-hydrate the fish and to reduce the salt content. Secondly, the re-hydrated fish is centrifuged until almost dry. The almost-dry fi... | 06/05/1990 |
| 4840805 | Process for preparing sterilized packaged fish and product thereof The present invention relates to a container containing broiled fish in which the generation of drips from the fish and softening of the tissues thereof are prevented during a heat sterilizing treatment, and which has excellent qualities with respect to a... | 06/20/1989 |
| 4830865 | Method for aseptically processing a food product A method and apparatus are disclosed for continuously and gently aseptically processing a food product comprising delicate food chunks of fruit, vegetables or the like immersed in a liquid. The apparatus comprises a heating enclosure into which the food p... | 05/16/1989 |
| 4734291 | Process for preparing shelf stable al dente cooked pasta An al dente pasta product having storage stability is produced by partially cooking freshly extruded pasta with steam or boiling water. Measured amounts of the partially cooked pasta are sealed in a container with measured amounts of water sufficient to c... | 03/29/1988 |
| 4717575 | Method for canning food product The present invention relates to a canned aqueous food product contained in a hermetically closed rigid container. According to the invention, the pressure inside of the container as measured at 20° C. has a value between 3,300 and 6,600 pascals and the ... | 01/05/1988 |
| 4663174 | Method of stuffing pitted olives with anchovies Incoming batches of olives crudely packed in brine are subjected to a homogenization process in respect to their initial brine content, by replacing the brine with fresh brine until the olives have a waste lye value less than 0.05N and a pH of about 3.8. ... | 05/05/1987 |
| 4609102 | Plastic film bag lyophilization system A plastic film bottom tray is held in shape by a rigid bottom rim. A plastic film top is held in shape by a rigid top rim above the tray. Substance to be lyophilized is frozen in the tray. The assembly is lyophilized in a vacuum chamber. Apertures formed ... | 09/02/1986 |
| 4496597 | Process for drying and/or preserving fruits having a high sugar content A process for drying and/or preserving fruit, comprising: dehydrating fruit at a temperature of 55° to 80° C. for a period of about 16 hours until the water content of the fruit is about 40%; packing the so-dehydrated fruit into sterile containers, so as to ... | 01/29/1985 |
| 4478860 | Process for improving the organoleptic properties of canned green vegetables A process for improving the organoleptic properties of canned green vegetables wherein vegetables blanched with a highly alkaline solution are suspended in a brine having an alkalinity adjusted to between about 25 to about 75 milliequivalents of hydroxyl ... | 10/23/1984 |
| 4444797 | Heat treatment of particulate solid materials In a batch method for the heat treatment of particulate solid material, especially food materials, the vessel in which the heat treatment takes place is essentially a jacketed pressure vessel (1) in which the material is tumbled while being heated, and in... | 04/24/1984 |
| 4431676 | Vegetable canning process A process for canning vegetables characterized in that vegetables in the form of pieces of thin cross-section are treated osmotically to remove liquid, then pressed mechanically to remove further liquid, filled into cans and sauced, after which the cans a... | 02/14/1984 |
| 4419376 | Process for treating solid foodstuff pieces in a container A process for treating solid foodstuff pieces in a container which is to be hermetically sealed characterized in that the container is extended by means of an extension piece, solid foodstuff pieces are added so that they fill the container and at least p... | 12/06/1983 |
| 4400401 | Method of microwave sterilizing canned food A method for canning food products in a non-metallic jar, utilizing a non-metallic jar lid and a none metallic enclosure enveloping the jar and lid and which is placed within a microwave oven for heating with a pressure control check valve for limiting th... | 08/23/1983 |
| 4332826 | Method for canning food products A method and apparatus for canning food products in a container whose lid is held on by pressure differential between the interior of the container and the outside atmosphere, in which a pressure cover encloses the upper portion of the container and lid, ... | 06/01/1982 |
| 4323585 | Process for the production of pasta products packed ready for sale in serving portions in packages With the process, pasta products are packed in serving portions, ready for sale. For doing this, the pasta products are separated into serving portions prior to drying and packing into the package. In order to avoid mechanical breakage, provision is made,... | 04/06/1982 |
| 4208439 | Preparation of pasta Instant pasta prepared by forming a sheet of gelatinized cereal flour-dough, expanding the sheeted dough under controlled conditions to impart a high degree of essentially uniform porous structure to the sheet, subdividing the expanded dough into pieces o... | 06/17/1980 |
| 4156741 | Method of canning food products and canned product Food products, such as vegetables, fruits, etc. are efficiently sterilized and/or cooked and canned under high vacuum by filling them into containers, e.g. conventional tin cans, in the presence of only a small amount of water; then securing lids non-seal... | 05/29/1979 |
| 4148933 | Preserving food products A food product, such as fruit or vegetables either whole or in pieces, or in the form of a pulp, or meat in pieces, is preserved by feeding hot liquid or steam into a contained body of the product to sterilize the product. Some liquid is retained in the p... | 04/10/1979 |
