| Class / Patent application number | Description | Number of patent applications / Date published |
|---|
| 426397000 |
In rigid liquid impermeable container, e.g., can, bottle, etc.
| 34 |
| 426410000 |
In flexible wrapper or container
| 28 |
| 426394000 |
In container having diverse utility, e.g., dispensing, etc.
| 25 |
| 426393000 |
Involving temperature 32 degrees F. or less
| 13 |
| 426396000 |
By covering rigid receptacle or support with flexible wrap or container
| 6 |
| 426395000 |
In container having structure cooperating with food material generated gas | 5 |
| 20090169693 | Interior-mountable pressure relief valve - An interior-mountable pressure relief valve for packages containing food products such as coffee that normally tend to out-gas. The relief valve of the present invention can be made by thermoforming a pocket of a barrier type of semi-rigid film that has a heat seal membrane on one side. An indent can be made in the bottom of this pocket to receive a filter medium that covers an aperture in the bottom of the pocket. The filter medium can be heat-staked to the pocket. A pressure relief valve known in the art containing a base layer, a pair of rails and a flexible membrane can be placed in the pocket. This valve and pocket assembly can be can be treated with a mesh membrane that is heat sealable to the seal side to prevent disassembly or contamination. The product can then be wound on a level wound spool for shipping to an end user. The end user can take the carrier tape and dispense it into a single piece dose and then heat seal the carrier to the inside wall of the package. | 07-02-2009 |
| 20100055276 | GAS PERMEABLE MEMBRANES - Disclosed is a multilayer structure comprising a layer of humidity-dependent composition having a ratio of wet cup permeance to dry cup permeance greater than 10 and a layer of crystallizable polymer sufficiently permeable to oxygen, carbon dioxide and water vapor, exhibiting an increase in permeability to at least one of oxygen and carbon dioxide by a factor of at least 2.5 over a temperature range of 10° C. between 0° C. and 40° C. Also disclosed are packaging materials comprising the multilayer structure and methods for storing respiring materials using the packaging materials. | 03-04-2010 |
| 20100092634 | METHOD FOR INCREASING THE SHELF LIFE OR AGRICULTURAL PRODUCTS WHICH PRODUCE ETHYLENE, DURING TRANSPORT, SALE, PRESENTATION AND/OR STORAGE - The present invention relates to a method for increasing or influencing the shelf life of agricultural products which produce ethylene during transport and/or storage. In the method, the products are transported, sold, presented, and/or stored in packages made of corrugated cardboard ( | 04-15-2010 |
| 20100247725 | CONTAINER FOR RESPIRING PRODUCE - The present invention relates to the use of a packaging material in the construction of a container for respiring produce, wherein the packaging material consists of a polyether-ester block copolymer or a blend of polyether-ester block copolymers and which packaging material has all of the following properties: a) permeability for oxygen is at least 40 cc.mm/m2.day.atm at 10° C. b) permeability for carbon dioxide is at least 600 cc.mm/m | 09-30-2010 |
| 20080220134 | Barrier Submersion Cooking Pouch and Basket - A system and method for barrier submersion cooking comprising a thin walled plastic cooking pouch for receiving a food item effectively dimensioned such that when placed into a hot liquid cooking medium a vent remains above a top surface of the liquid cooking medium and a rack for lowering the vessel into the liquid cooking medium to an effective depth such that the food item received by the pouch is below the top surface of the liquid cooking medium and the vent is above the top surface of the liquid cooking medium. The pouch is formed of food grade pliable polymer film having a melt temperature above that of a temperature used in conventional hot oil frying processes, a heat transfer rate of an effective value to substantially instantaneously transfer heat from the liquid cooking medium to create an effective frying temperature upon the food item, and a pliability such that the pouch will collapse on itself when exposed to hydrostatic pressures when submerged within the liquid cooking medium, thereby effectively transferring heat to all food item surfaces. | 09-11-2008 |
| Entries |
| Document | Title | Date |
|---|
| 20100055273 | GAS PERMEABLE MEMBRANE - Disclosed is a blended composition comprising a humidity-dependent composition having a ratio of wet cup permeance to dry cup permeance greater than 10 and a crystallizable polymer sufficiently permeable to oxygen, carbon dioxide and water vapor, exhibiting an increase in permeability to at least one of oxygen and carbon dioxide by a factor of at least 2.5 over a temperature range of 10° C. between 0° C. and 40° C. Also disclosed are packaging materials comprising the blended composition and methods for storing respiring materials using the packaging materials. | 03-04-2010 |
| 20130034642 | Ready-To-Bake Batter And Methods Of Making The Same - A ready-to-bake batter and method for manufacture are provided. The method includes the steps of: combining cream cheese, cream, sweetener, and eggs to form a mixture; heating the mixture to at least 140° F. to create a heated mixture; injecting an inert gas into the heated mixture; aerating the heated mixture; and cooling the heated mixture to form a batter. The batter is stable when stored for over 120 days such that when baked, the batter provides a cake similar to a fresh made-from-scratch cake. | 02-07-2013 |
| 20130095216 | EMBOSSED SHEET AND METHOD OF MAKING AND USING SAME - A embossed sheet embossed with projections creating an intermittent support surface for food. The embossed sheet may be inserted into a food package after cooking the food on which the cooked food is to be supported. Alternatively, the embossed sheet may be placed onto or into a pan or directly onto an oven rack to support the food while cooking and/or after cooking Alternatively, the embossed sheet may be formed into a food package. The embossed sheet may be prepared using a one-pass or two pass process using a platen press or a roll-to-roll press or a multi-stage one pass machine. | 04-18-2013 |
| 20130064947 | Conversion Of Citrus Peels Into Fiber, Juice, Naringin, And Oil - Processes for converting by-products of citrus, such as peels and juice from juice sacs attached to the peel after hand or mechanical peeling into high quality dietary fiber, naringin, juice, and oil. The processes involve pressing peels to release juice from vesicles and then grinding peels in water to create a slurry. Peel color and oil is removed by a flotation technique. Decolorized citrus peel particles—or pulp—are debittered with water in steps of boiling and washing. Dietary fiber obtained after debittering is dried and packaged for commercial use. The process promotes environmental responsibility by reducing standard citrus waste—a high BOD waste product, by overcoming discharging problems with industrial waste, by converting an environmentally undesirable product—peels, juice, and oils—into a value-added ingredient, by drastically reducing discharge and penalty cost of waste, and by eliminating the use of solvents that generate pollution. | 03-14-2013 |
| 20130115348 | METHOD FOR PRODUCING A DAIRY PRODUCT AND SYSTEM FOR PACKAGING THE SAME - A method for producing and packaging a dairy product, particularly mozzarella cheese, and a packaging method for facilitating the handling and improve preservability of the latter. Particularly, the present invention relates to a method for preparing and packaging a pasta filata cheese, comprising a step of substantially dry packaging, i.e. without preserving liquid, and heat packaging of the pasta filata cheese. | 05-09-2013 |
| 20100055275 | VACUUM SKIN PACKAGING STRUCTURE WITH HIGH OXYGEN PERMEABILITY - Disclosed are improved packages and methods for packaging meat, fish, poultry, vegetables or other food products. A package of the present invention is a vacuum skin package comprising a multilayer film comprising at least one layer of an organic acid modified ionomer blend and at least one layer of an ethylene-containing polymer, such as an ethylene/vinyl acetate copolymer, wherein the film has specific gas permeability requirements. | 03-04-2010 |
| 20090148575 | PACKAGING MATERIAL COMPRISING A COATING WITH MICROCAPSULES - The present invention relates to a packaging material in the form of a composite comprising at least one paper or cardboard support applied atop which there are at least one paper coating slip layer, if appropriate a print layer, if appropriate one or more thermoplastic layers and if appropriate one or more further layers, wherein at least one of the applied layers comprises microencapsulated latent heat storage material and the capsule wall of the microencapsulated latent heat storage material is constructed from | 06-11-2009 |
| 20100015307 | CAPSULE FOR PREPARING A BEVERAGE WITH A SEALING MEMBER FOR WATER TIGHTNESS ATTACHED THERETO AND METHOD OF PRODUCING THE SAME - Method for producing a capsule containing beverage ingredients designed for insertion in a beverage production device in which a liquid under pressure enters the capsule in order to interact with the ingredients in the capsule and to drain a beverage from the capsule, wherein the capsule includes a body with a sealing member attached thereto. The method includes providing the body with a main cavity, injecting at least one sealing material by injection-molding onto at least a portion of the external surface of the body to mold a sealing member sealingly attached to the body, filling the cavity with food ingredients and imperviously closing the cavity with a membrane to provide a closed capsule containing the food ingredients. | 01-21-2010 |
| 20120034354 | Food Heating System - A food heating system has a container within which the food is to be heated. The food heating system also has a heater means for heating either or both of the food present in the container or a fluid heating medium present in the container. At least part of either or both of the food present in the container or the fluid heating medium is in the liquid phase. The heater means is controlled so as to not raise the temperature of the fluid heating medium to the boiling point of the liquid present in the container. Further, the pressure within the container is increased so as to raise the boiling point of the liquid within the container. The food heating system causes the cooking period of the foodstuff to be reduced and reduces the amount of energy required to heat the foodstuff. | 02-09-2012 |
| 20120294998 | Method and Apparatus for increased product throughput capacity, improved quality and enhanced treatment and product packaging flexibility in a continuous sterilizing system - Apparatus and method for enhancing the flexibility and increasing throughput capacity while reducing cost and improving the quality of food and drink products within a continuous sterilization system using novel product carriers, in conjunction with unique user controllable product rotation and agitation features, capable of handling novel as well as existing product containers, are described. A further aspect of the invention is a property of the uniquely designed product carrier to accommodate and optimally orientate said product containers. A final aspect of the invention is the further capability of individual product carriers to undertake any user-defined processing program including product pasteurization or product stabilization or product sterilization within an essentially continuous sterilization system. | 11-22-2012 |
| 20110200724 | Preparation Method of Cooked Rice in Aseptic Packing System Using Embryo Bud-Containing Rice - A method is provided for preparing an instant embryo bud-retaining white rice product. The rice is polished like white rice using a low-speed, uniform pressure method to keep embryo buds and is rich in nutrients and has white rice's flavor. Its lipid oxidation is similar to that of white rice. The immersion time period of the embryo bud-retaining white rice is controlled so as not to generate sticky materials after the immersion, thus allowing effective sterilization of the rice. Therefore, the instant embryo bud-retaining white rice can be stored at room temperature for 6 months or longer. | 08-18-2011 |
| 20090274809 | TOP AND TAIL SYSTEM FOR LEAFY VEGETABLES - A leafy vegetable having a core end and a leafy end is processed after being harvested. The harvested leafy vegetable is transported to a trim area on a conveyor. A first cutting implement located in the trim area trims a portion of the core end. A second cutting implement located in the trim area trims a portion of the leafy end. The first and second cutting implements are spaced a set distance apart, which defines an amount of the leafy vegetable remaining after the portions of the core and leafy ends are trimmed. As the portions of the core and leafy ends of the leafy vegetable are being trimmed by the first and second cutting implements, a set of one or more nozzles located in the trim area sprays a rinsing liquid on cut sites on the leafy vegetable to rinse off natural juices exuding from the cut sites. | 11-05-2009 |
| 20080274244 | Process and Apparatus for Filling a Container with Food Articles - The invention concerns a process respectively an apparatus for filling a container with articles such as food, in particular meat, and a process respectively an apparatus for cooling articles and is characterised by repeating the following steps: (A) a first portion of the articles is conveyed with a conveying means, in particular a conveyor belt, having a conveyor outlet and is discharged into a container at a lower conveying speed such that a first portion accumulates in the container at the first location closer to the conveyor outlet; and (B) thereafter, a second portion of the articles is conveyed by the conveying means and is discharged into a container at a higher conveying speed, such that the second portion accumulates in the container at the second location further away from the conveyor outlet; as well as a process respectively an apparatus for cooling articles using said process and said apparatus for filling; as well as the articles processed by said processes respectively said apparatus. The control of the conveying speed allows for reducing the number of necessary surfaces of machinery with which the articles come into contact. The invention effects that the articles may be handled more easily in a clean way without the expense of non-uniform filling of the container. The process and the apparatus is particularly suited for homogenously and efficiently cooling articles using carbon dioxide particles. | 11-06-2008 |
| 20120244266 | METHOD OF PROCESSING AND MASS-PRODUCING GREEN WHOLE GRAINS - A method of processing and mass-producing green whole greens, comprising: a blanching step of discharging the green whole grains stored in the storage tank and steaming the discharged green whole grains for 30 to 120 seconds with water or steam at a temperature ranging from 88 to 102° C.; a cooling step of rapidly cooling the green whole grains which have undergone the blanching step at a temperature ranging from 1 to 7° C.; a cold air dehumidifying step of blowing air to the green whole grains cooled to a low temperature through the cooling step to remove excessive moisture permeated into surfaces of the green whole grains; and a hot air drying step of applying hot air of a low temperature ranging from 35 to 50° C. to the green whole grains from which the excessive moisture has been removed through the cold air dehumidifying step to dry the green whole grains. | 09-27-2012 |
| 20080317920 | CHILLED DISHES AND PROCESS FOR PREPARING SAME - The present invention is directed to a process for making a microwavable dish comprising vegetables, sauce and a carbohydrate, wherein the dish is Refrigerator-stable after packaging and prior to microwaving, even at a pH of greater than or equal to about 5. The vegetables are provided fresh and/or IQF, heated in water, and steamed. The steamed vegetables are mixed with sauce and carbohydrate components, refrigerated after packaging and prior to microwaving, and maintain good textural, visual and taste characteristics. Specifically, the vegetable component has a Just About Right/Acceptable Texture and a Firmness of at least about 5.46 Kg force. | 12-25-2008 |
| 20100178401 | PACKAGED FOOD PRODUCTS - A method for the production of a stabilized packaged food product includes the steps of: filling a tray with a predetermined quantity of a food starting material; introducing the tray into a pressure vessel and conveying the tray through the pressure vessel while performing the following steps in sequence inside the pressure vessel: (i) treating the food starting material with high-temperature pressurized steam to sterilize the material, (ii) dosing the sterile food material inside the tray with a predetermined amount of sterile water; and (iii) applying a lid to the tray to seal the food product inside the tray while maintaining the tray in a sterile environment. Also provided are an apparatus for performing the method and packaged stabilized full moisture food products obtainable by the process. | 07-15-2010 |
| 20100183787 | CONTINUOUS FOOD PRODUCTS MANUFACTURING METHOD - Continuous food products manufacturing method, based on fruits ( | 07-22-2010 |
| 20080305225 | MULTI-LAYER FRANKFURTER LOADING METHOD - A system and method for multi-layer loading of food items such as frankfurters in a receptacle includes the steps of displacing groupings of frankfurters along a staging area, allowing the frankfurters to drop downwardly by gravity to an accumulation and storage area until at least two layers of frankfurters are accumulated and allowing the double layer of frankfurters to drop downwardly into a packing receptacle in a packing area. The method of the invention is accomplished by providing a lug chain with lugs spaced to group frankfurters in desired groupings on the staging area, a first set of displaceable supports positioned below the lug chain to allow a layer of frankfurters to fall downwardly by gravity to the accumulation and storage area, a second set of displaceable supports positioned in the accumulation and storage area to allow at least two layers of frankfurters to be accumulated, then actuated to allow the two layers to drop vertically downwardly to a collection receptacle in the packing area, and a pair of tucking flaps that are actuated to an open position to allow two layers of frankfurters to fall downwardly therebetween and to a closed position in which frankfurters are forced by contact therewith into appropriate alignment within the receptacle. | 12-11-2008 |
| 20100303981 | GREASE RESISTANT COATINGS, ARTICLES AND METHODS - Disclosed herein is an environmentally safe, grease resistant article comprising an absorbent substrate, a cross-linking agent, and a polymer; wherein the substrate is first coated with the cross-linking agent and is then coated with the polymer. | 12-02-2010 |
| 20100310742 | HFFS PACKAGING METHOD EMPLOYING POSITIVE PRESSURE DIFFERENTIAL - A method for packaging products, such as any solid or semi-solid product, utilizes a horizontal form, fill and seal (HFFS) system, coupled with a method for subjecting the packages to positive pressure differential while packaging. In the HFFS system, product receiving cavities are formed in a lower film, with each product being arranged in a respective cavity. The loaded product receiving cavities are positioned in a sealing unit, with an upper film above the product cavities. The sealing unit is closed and a lower chamber of the sealing unit is pressurized to force the lower film against the product, while the product abuts a standoff member, in order to remove existing headspace. After minimizing the headspace, a sealing head seals the upper film to the lower film about the product receiving cavities. Thereafter, the pressure is released, the sealing unit is opened and the package can be further processed. | 12-09-2010 |
| 20090104323 | METHOD OF MAKING A BLACK-GINSENG AND A CONDENSED BLACK-GINSENG AND A BLACK-GINSENG PRESERVED IN HONEY - Disclosed are methods for manufacturing black ginseng, black ginseng extracts, and honey-soaked black ginseng confectionary, featuring conducting nine rounds of a maturing process subsequent to a steaming process, without a drying process therebetween. The black ginseng products can be commercially favorable commodities competing with conventional ginseng and red ginseng products, and have an excellent taste and flavor for persons of all ages all over the world, in addition to being healthful for the body. | 04-23-2009 |
| 20120244267 | METHOD OF MOLDING A FOOD PRODUCT - A method of in-molding a food item in a package defining at least one cavity for holding the food item and having an opening for accessing the food item. Liquid food product is introduced into the at least one cavity and allowed to solidify to form a solid food product, which is then unseated. | 09-27-2012 |
| 20100055274 | APPARATUS AND METHODS FOR FABRICATING FOOD ITEMS - Apparatus and methods for fabricating food items include extruding a first hot plastic food mass through multiple passages ( | 03-04-2010 |
| 20080254179 | NOVEL TOMATO PLANTS - The present invention relates to a new and distinct inbred tomato lines and hybrids. This invention also relates to plants and seeds of such inbred tomato lines and hybrids, and to parts thereof. The invention also relates to methods for producing a tomato plant produced by crossing such inbred tomato lines and hybrids with themselves or other tomato plants. | 10-16-2008 |
| 20110020513 | APPARATUS AND METHOD - A form-fill-seal packaging machine includes a tank ( | 01-27-2011 |
| 20100196567 | Method of preparing apple chips - A reduced-step method of producing puffed apple chips made from USDA certified organic apples is provided. The invention is a two-part drying process, where the apples are oven baked and then popped. The crispy apple chips can be flavored using flavorings such as natural, apple cinnamon, caramel, peach, green tea and chili, for example. From the novel infusion-free and reduced step process the apple pieces contain nutrients of their fresh fruit essence, making them a healthful and desirable snack. The method includes drying apple pieces in a wind oven until a specified moisture-content of the apple pieces is reached, then storing the apple pieces in a refrigerated environment. The chilled apple pieces are then flavored, and then dehydrated in a low-pressure dehydration chamber until the apple pieces change from a first state to a second state, and immediately packaged in a nitrogen-filled hermetically sealed package. | 08-05-2010 |
| 20120003372 | TWO-SIDED NONWOVEN ABSORBENT FOOD PAD - An absorbent food pad is disclosed having nonwoven top and bottom layers with an equal percentage surfactant by weight. The pad provides liquid strikethrough and absorbency without drying a food product, regardless of orientation of the pad when placed on a food tray. | 01-05-2012 |
| 20120156342 | Method of accelerated water vapor removal from high sugar concentrates - A process of, and apparatus for, accelerated water vapor removal from molasses is provided. Raw molasses is preheated; continuously agitated while advancing at a flowrate of at least about 1.5 gpm through a cooking apparatus in the presence of a temperature greater than 310° F.; continuously agitated while advancing through a cooling apparatus at a reduced temperature, and while removing separated water vapor water from the cooked molasses to form a cooled molasses having a homogenous temperature profile. The molasses may be admixed with supplements. The product is then packaged. An orificed helical conveyor having a plurality of protrusions from the outer perimeter agitates the cooking molasses. An orificed helical conveyor having gaps in the perimeter of the conveyor alternating with protrusions along the perimeter of the conveyor agitates the cooling molasses. | 06-21-2012 |
| 20090068330 | Method for cooling - A method is described for lowering the temperature of products in a manner that results in relatively low adherence of coolant to the processed packages. The method includes establishing a source of aqueous potassium acetate solution having a pre-determined temperature, and contacting the products with at least a portion of that solution for an appropriate time so as to lower the temperature of the products to a desired temperature. | 03-12-2009 |
| 20090061058 | METHOD OF PREPARING ASEPTIC PACKAGED COOKED RICE WITH BLACK BEAN IN ASEPTIC PACKING SYSTEM - The present invention relates to a method of preparing aseptic packaged cooked rice with black bean in an aseptic packing system by washing, dipping and dewatering black rhynchosia nolubilis and then mixing heat treated rhynchosia nolubilis, and in particular to a method of preparing aseptic packaged cooked rice with black been in an aseptic packing system capable of conserving the cooked rice with black been with excellent taste and incense for a long time at a normal temperature by improving conservative property. More specifically, the present invention relates to a method of preparing aseptic packaged cooked rice in an aseptic packing system that can conserve the cooked rice for a long time exceeding at least six months at a normal temperature and is excellent in safety against microorganisms, the method comprising the steps of: sorting uniform-sized black rhynchosia nolubilis through a size sorting operation; washing the black rhynchosia nolubilis so as not to allow their shells to be peeled off; dipping the washed rhynchosia nolubilis into water of 5 to 25° C. and dewatering them; leaving the washed black beans at a cold store of 10° C. or less for one hour; putting the black rhynchosia nolubilis of 15 mm or less in thickness into a packing material and sterilizing them for about 20 to 50 minutes at a temperature of 110 to 130° C.; mixing the sterilized rhynchosia nolubilis with nonglutinous rice at a ratio of 5 to 30% and automatically filling a predetermined amount of the mixture of rhynchosia nolubilis and nonglutinous rice into a heat-resistant plastic container; repeatedly performing high temperature/high pressure sterilization on the mixture of rhynchosia nolubilis and nonglutinous rice four to ten times for 4 to 9 seconds at a temperature of 130 to 150° C. in an sealed space; filling a predetermined amount of water for cooked rice and cooking rice at certain conditions; sealing and packing it in a aseptic space. | 03-05-2009 |
| 20120276263 | METHOD OF PROCESSING FOOD FROM PLANTS AND PROCESSING APPARATUS THEREOF - A method of processing food from plants and processing apparatus thereof is provided. The cost effective method includes selecting, preliminary processing, soaking, wind drying, cool drying, coarse pulverizing, and fine pulverizing into nanometer scale food powder. The food powder can be easily consumed by human being. It can be preserved for a prolonged period of time. It is nutritious. Moreover, the food powder is easy to store and transport in a space saving manner. | 11-01-2012 |
| 20120135118 | Method to produce, transport, and utilize flour and flour blends - A method to produce a food product comprises the steps of providing a plurality of flint corn kernels; drying the flint corn kernels; popping the flint corn kernels; cooling the porous, airy, elastic foam particles produced during popping; cutting with a moving blade said porous, airy foam particles into pieces having a width greater than 0.005 inches to produce an elastic, air entrained popcorn flour occupying a volume; and, vacuum packaging the elastic popcorn flour to reduce the volume occupied by the popcorn flour. | 05-31-2012 |
