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Emulsifier Process Aids for Hops

Thu, 23 Feb 2017 08:00:00 EST

An emulsifier process aid may increase the bittering effect of hops in the beer making process, which may reduce the length of time for boiling while using less hops. An emulsifier, such as lecithin, may be added to the hops during pelletization or other processing steps, or may be added to the boil directly. The emulsifier may cause the hop oils to be more readily absorbed into the wort and act as a process aid to increase efficiency of the boil and hops utilization.



CAPSULE AND PROCESS FOR MAKING THE SAME

Thu, 23 Feb 2017 08:00:00 EST

A capsule (1) for producing beverages including at least one container (2) of paper material exhibiting: a base (3), a lateral wall (4) transversally emerging from the base (3) to define a holding cavity (5) exhibiting, oppositely to the base (3), an opening of the container (2), an edge portion (6) placed at the container (2) opening and transversally emerging from the lateral wall (4) away from the holding cavity (5). The container (2) is made from a paper sheet extending between a first and second prevalent development surfaces (2a, 2b) adapted to define respectively at least partially the inner and outer surfaces of the container (2). The lateral wall (4) includes pleats (27) defining overlapping areas of paper material, and wherein said first and second prevalent development surfaces (2a, 2b) exhibit overlapping areas wherein portions of the same surface are in contact with each other, a plurality of portions of the same first and/or second prevalent development surfaces being stably constrained to each other.



GIFT PACKAGE FOR SHARABLE APPLE BOX

Thu, 23 Feb 2017 08:00:00 EST

The present invention is directed to packaging for fresh cut and dipped or enrobed fruit. The package comprises an outer sleeve and an encapsulating set-up carton board box; the inner compartment comprises internal inserts that secure a molded top and bottom piece that are specifically designed to hold cut pieces of fruit in a ball or “apple” formation (or that hold other fruit parts in different formations). The package was designed to protect, present, and display the fresh cut fruit product “plate-like,” “bowl-like,” or easily sharable form to allow it to be eaten direct from the package while maintaining a premium look and feel.



SELF-COMBINING RECEPTACLE FOR PRODUCING COATED OR ADMIXTURE PRODUCTS

Thu, 23 Feb 2017 08:00:00 EST

A self-combining receptacle for producing a coated or partially-coated product or an admixture product is provided according to the invention. This receptacle can comprise a food service container for finger food like French fries having a sealed package of ketchup or other condiment installed in the bottom of the container and below the French fries where a closure panel extending outside the receptacle is pulled in a lateral direction away from the receptacle to peel off the closure panel to open the condiment package inside the container whereupon the French fries automatically drop down inside the container into the condiment contained in the now-opened condiment package. Alternatively, the self-combining receptacle may comprise two open faced vessels that are fitted together to join their common open faces with a common closure panel sealing the two open faces to divide the two vessels containing separate components of an admixture product. When the closure panel is removed from the receptacle or pierced by means of an integral utensil device, the two product components can be mixed together to produce the admixture product. Such an admixture product may comprise a food dish like fruit, granola pieces, chocolate pieces, or syrup mixed into yogurt or ice cream, or an industrial product like two resin components mixed together to produce an epoxy adhesive.



DIVISIBLE CONTAINER

Thu, 23 Feb 2017 08:00:00 EST

A divisible container includes first and second halves forming a capsule with a hollow interior for retaining an object. The halves may also include first and second confectionary coatings formed to the exterior for consumption by a user. The halves include spaced projections at the exterior separating the confectionary halves allowing a user to see that a non-edible component is beneath. In an embodiment, upon removal of the confectionary, projections disposed opposite the joint allow a user to separate the joint by biasing the projections away from the joint, disengaging the connection between the halves. In an embodiment, a projection extending from the first half forms a gap, and a projection extending from the second half forms a lower extension that is received within the gap when the halves are joined adding strength to the connection, and limiting rotational movement of the halves and damage to the confectionary coatings.



APPARATUS FOR DISPENSING SEEDS AND RECEIVING SKINS

Thu, 23 Feb 2017 08:00:00 EST

A snack food container is configured with a container compartment and a receptacle compartment. The container compartment is configured to contain shelled foods such as sunflower seeds. The receptacle compartment is configured to receive discarded skins such as sunflower seed skins. The snack food container can have a rotatable lid with an aperture that is selectively alignable with either the container compartment or the receptacle compartment. The lid aperture can be sized and shaped in a manner to best assist in dispensing fresh seeds from the container compartment into a user's mouth, and to receive discarded skins from the user's mouth.



FOOD AND BEVERAGE BOTTLE ASSEMBLY

Thu, 23 Feb 2017 08:00:00 EST

A food and beverage bottle assembly is described. A food collar is adapted to slip onto the neck of a beverage bottle to create and a food and beverage bottle assembly. The assembly is particularly useful for gifts or special occasions such that particular food and beverage combinations, such as wine and chocolate or cheese may be paired and assembled together in a unique assembly.



FORMULA CONTAINER

Thu, 23 Feb 2017 08:00:00 EST

A beverage formula container for use with a beverage receptacle, the beverage formula container including a container body extending from a first open end configured for dispensing a beverage to a second open end configured for attachment to a beverage receptacle body of the beverage receptacle, the container body including a flared section and an at least partially deformable section in proximity of the flared section and a sealing member configured to be inserted into the second end so as to sealingly engage an inner surface of the container body proximate the flared section so as to form a chamber between the sealing member and the first end, the chamber being configured to receive beverage formula therein, and wherein deformation of the deformable section allows the sealing member to disengage the inner surface of the container body and pass through the flared section and the second end, thereby releasing beverage formula through the second end into an attached beverage receptacle body.



FIELD-READY OVEN

Thu, 23 Feb 2017 08:00:00 EST

A field-ready oven has reinforced telescoped side walls that extend and hold a base, shelf, tray support and cover spaced apart. A low air intake and a semipermeable membrane deliver air and vapor fuel to catalyst pads on the shelf. Radiant heat from exothermic reaction is diffused over a bottom of a tray. Hot gas circulates around the diffuser and tray with a chimney effect before exhausting. A lid on the cover lifts for access to the tray. A fuel container in the oven forces fuel through a capillary restriction to limit fuel flow. A spring in the container is released to start fuel flow.



Coffee machine and relative control method

Thu, 23 Feb 2017 08:00:00 EST

The coffee machine comprises at least one hydraulic infusion circuit comprising at least one feed pump (2) for supplying water, at least one boiler (3) hydraulically connected to the feed pump (2) by cascade connection, at least one infusion unit (4) that is hydraulically connected to the boiler (3) by cascade connection and through which a flow rate of hot water can pass for execution of an infusion cycle, means for regulating the flow rate of the water, means for measuring said flow rate of the water, and a feedback controller (6) connected to the regulating means and to the measuring means and configured to compare in real time the current value of the flow rate of the water, as measured by the measuring means, with a corresponding reference value, and to control the regulating means so as to eliminate any deviation of the current value with respect to the corresponding reference value.



STEAM COOKER

Thu, 23 Feb 2017 08:00:00 EST

Disclosed herein is a steam cooker. More specifically, the disclosed steam cooker is an apparatus for cooking food within a chamber to a specific wet bulb temperature by creating steam within the chamber. Steam is created by heating water vapor provided to the chamber. Completion of cooking is indicated when steam exits the chamber via a vent.



PRODUCTION OF PROTEIN-POLYSACCHARIDE CONJUGATES

Thu, 23 Feb 2017 08:00:00 EST

The present invention provides novel compositions and methods for producing protein-polysaccharide conjugates in aqueous solutions. Also provided are methods for limiting the Maillard reaction to the very initial stage, the formation of the Schiff base. Provided are methods to obtain a simple product of Schiff base with white color, and compositions obtained using the methods of the present invention.



COMPOSITION IN THE FORM OF AN OIL-IN-WATER EMULSION COMPRISING GROUND WHITE OR YELLOW MUSTARD SEED

Thu, 23 Feb 2017 08:00:00 EST

The present invention relates to a composition in the form of an oil-in-water emulsion, preferably a mayonnaise-type emulsion, containing ground white or yellow mustard seed. This way the amount of oil in the emulsion can be reduced, while keeping the structure of full-fat mayo, without using large amounts of thickeners or water-structurants. Moreover the invention relates to the use of ground white or yellow mustard seed as an ingredient of the emulsion to reduce the concentration of oil in the emulsion.



Pearl-Like Capsule and Method of Manufacturing the Same

Thu, 23 Feb 2017 08:00:00 EST

The invention aims to provide a pearl-like capsule that can encapsulate a large amount of fatty substances and a method of manufacturing the same, wherein the pearl-like capsule is less deformable and/or less shrinkable even under freeze-thaw and thus is convenient for transportation and preservation. The pearl-like capsule has a structure where outer surface of a droplet is coated with water-insoluble coating of alginate and then coated with a coating consisting of glycerine, wherein the droplet includes water-soluble macromolecule, fatty substances, water-soluble multivalent metallic salt, rice lees, and starch.



READY-TO-EAT FRESH SPAGHETTI-LIKE FISH PRODUCTS, METHODS OF MANUFACTURE THEREOF

Thu, 23 Feb 2017 08:00:00 EST

The present invention provides a pasta-like shaped edible product comprising surimi, fish or portions thereof, prepared by a process consisting of the steps of: a. chopping frozen surimi to chips;b. introducing the surimi chips in a predetermined ratio to cold water and salt to provide a mixture;c. providing additives to said mixture;d. homogenizing under vacuum;e. adding vegetable oil and homogenizing to a homogenic emulsion;f. injecting the mass to a pasta molding head;g. refrigerating said mass for at least about 6 hours;h. molding a predetermined shape,;i. transporting said molded pasta on a conveyor belt heated to about 40 to about 50 degrees Celsius;j. cooling said edible product for about 4 hours at about 4 degrees Celsius to about 6 degrees Celsius.



Spaghetti-like long pasta shape and relative production device

Thu, 23 Feb 2017 08:00:00 EST

Spaghetti-like long shaped pasta having a continuous internal longitudinal cavity communicating with the outside through a co-extended longitudinal slot with convex edges closing the internal cavity; and device for production thereof that includes an extrusion drawing having, on the entry front, least two holes each having complementarily identical openings for introduction within respective channels of identical shape, configuration and size; that end in a joint discharge channel, near an edge of an expanded head. An occlusion of the outlet hole of the discharge channel includes a septum separating the delivery channels, causing the two flows of extruded pasta to join solely on a peripheral portion, opposite to the edge, the expanded head producing the central compartment, developing longitudinally within the finished product and communicating with the outside through a co-extended cutting or fissure.



METHODS FOR DETERMINATION OF BIOACTIVITY, REMOVAL, OR INACTIVATION CEREAL AMYLASE TRYPSIN INHIBITORS IN CEREALS, FLOURS AND COMPLEX FOODS

Thu, 23 Feb 2017 08:00:00 EST

The present invention features methods of extracting amylase trypsin inhibitors (ATIs) from processed and unprocessed foodstuff, determining bioactivity of ATIs, qualifying the amount of ATIs in a foodstuff, and reducing the content of ATIs in a foodstuff.



Recovery Beer

Thu, 23 Feb 2017 08:00:00 EST

A process is provided for the preparation of a recovery beer or malt beverage that has enhanced nutrition in comparison to existing beer or malt beverages. The beverage comprises a beer or malt beverage that contains supplemental branch chain amino acids (BCAA). Such a beverage provides a healthier alternative to conventional beer or malt beverages, especially when consumed in post recreational, fitness or sport activities.



MEAT TENDERING USING FOOD GRADE NATURAL PRODUCTS FOR REDUCING MUSCLE CONTRACTION

Thu, 23 Feb 2017 08:00:00 EST

Compositions and methods that enhance tenderness in meat by reducing muscle contraction and rigor mortis following slaughter are disclosed. The compositions are natural products, including organic acids and polyphenols derived from natural sources, and derivatives and salts thereof.



Nutritional Compositions for Bees

Thu, 23 Feb 2017 08:00:00 EST

A high-protein nutritional composition for bees including protein derived from at least two sources including corn gluten, lipid derived from at least two sources including corn gluten, and carbohydrate.



ENHANCED PRODUCTION OF LIPIDS CONTAINING POLYENOIC FATTY ACIDS BY VERY HIGH DENSITY CULTURES OF EUKARYOTIC MICROBES IN FERMENTORS

Thu, 23 Feb 2017 08:00:00 EST

The present invention provides a process for growing eukaryotic microorganisms which are capable of producing lipids, in particular lipids containing polyenoic fatty acids. The present invention also provides a process for producing eukaryotic microbial lipids.



ANIMAL FEED

Thu, 23 Feb 2017 08:00:00 EST

Disclosed herein is a solid feed formulation for feeding to livestock. The formulation comprises comminuted saltbush or bluebush plant material as a protein component. Optionally, the formulation further comprises an energy component, such as feed barley, a vegetable oil, plant material from plants of the genus Artemisia, and/or one or more excipients or additives.



ANIMAL FEED AND METHOD OF PRODUCING THE SAME

Thu, 23 Feb 2017 08:00:00 EST

The present invention relates to an animal feed and method for producing the same. The animal feed comprises a laminar dispersion of droplets of a viscous gel within a meat and/or fish emulsion, wherein the viscous gel is substantially free of gas bubbles.



METHOD FOR PRODUCING A DEHYDRATED FOOD WITH A HIGH CONTENT OF HYDROLYSED PROTEINS FROM FISH STICKWATER

Thu, 23 Feb 2017 08:00:00 EST

The present invention refers to a method for obtaining dehydrated food with a high content of hydrolyzed proteins from fish stickwater; for this purpose, the insoluble solids and fat traces are separated the stickwater, which then undergoes a process of demineralization by electrodialysis, in order to then adjust its temperature and pH to proceed with the enzymatic hydrolysis that allows to fractionate the protein, which is then concentrated and spray dried, and then the dried product is finally conveniently packaged.



COMESTIBLE PRODUCTS, APPARATUS AND METHODS FOR PRODUCING THEREOF

Thu, 23 Feb 2017 08:00:00 EST

The apparatus (100) includes a die head (118) for extruding a main comestible material to form an extrudate body. A plurality of nozzles (160, FIG. 7) is located within the die head for introducing a comestible fluid into the extrudate body to form a plurality of filled capillaries. A control system (182) is capable of selectively connecting at least one of the nozzles to any one of at least two different fluid filling sources (150A, 150B). The control system may be capable of connecting each of the nozzles independently to different fluid sources or the nozzles may be arranged into two or more groups of fluidly interconnected nozzles that can each be independently switched between different fluid sources. The apparatus can be used to form products in which the fillings in the capillaries are varied or in which an image is formed in cross section. The apparatus can also be used to switch production between products having different fillings without stopping extrusion.



METHOD FOR MANUFACTURING AERATED CHOCOLATE DOUGH AND METHOD FOR MANUFACTURING BAKED CHOCOLATE

Thu, 23 Feb 2017 08:00:00 EST

Provided is a method for manufacturing an aerated chocolate from a non-tempered type chocolate containing a non-tempered type non-cocoa fat and having reduced bloom, the chocolate being improved by uniform introduction of fine air bubbles. Also provided is a method for manufacturing baked chocolate, using the aerated chocolate obtained by the above manufacturing method. This method for manufacturing an aerated chocolate involves chilling a chocolate containing a non-tempered type non-cocoa fat from a completely molten state to a temperature 0.5-5° C. lower than the solidification temperature, reheating to a temperature 1-5° C. higher than said temperature, and providing aeration to bring the specific gravity to 0.3-1.1. Baked chocolate is obtained by forming the aerated chocolate obtained by said method to a prescribed shape, and baking the chocolate.



SYSTEM FOR PRODUCING CHOCOLATE-BASED ARTICLES

Thu, 23 Feb 2017 08:00:00 EST

A system for producing chocolate-based articles in solidifying form includes a transportation system having at least a first conveyor belt looped around at least a first and second axes. A dispensing unit is arranged to dispense chocolate mass in liquid form along an outer surface of a top load carrying side of the at least first conveyor belt. The at least one conveyor belt is arranged for transporting the chocolate mass through at least one cooling chamber at a predetermined speed along a first and a second cooling path, which may be positioned opposite one another. The system may further include a release mechanism positioned along the second cooling path for releasing the chocolate mass from an outer surface of the bottom load carrying side of the at least first conveyor belt.



SYSTEM FOR PRODUCING CHOCOLATE-BASED ARTICLES IN SOLIDIFYING FORM

Thu, 23 Feb 2017 08:00:00 EST

A system for producing chocolate-based articles in solidifying form includes at least a first conveyor belt and a loading section for loading mould trays onto the at least first conveyor belt, which is arranged for transporting the mould trays through a cooling chamber along a first cooling path. The cooling chamber is arranged for solidifying the chocolate mass under predetermined conditions before the mould trays are collected. An air circulation device is arranged between the top load carrying side of the at least first conveyor belt and a bottom side of the mould trays such that cooling air can circulate along the bottom side of the mould trays



HIGH STEARIC HIGH OLEIC SHORTENING COMPOSITIONS AND METHODS OF MAKING AND USING THE SAME

Thu, 23 Feb 2017 08:00:00 EST

Described herein are shortening compositions comprising a high stearic high oleic sunflower oil, a hard fat and optionally a cellulose fiber, wherein the hard fat is other than a palm fat.



PLANT EXTRACT COMPOSITIONS AND METHODS OF PREPARATION THEREOF

Thu, 23 Feb 2017 08:00:00 EST

Embodiments described herein relate generally to plant extract compositions and methods to isolate cutin-derived monomers, oligomers, and mixtures thereof for application in agricultural coating formulations, and in particular, to methods of preparing plant extract compositions that include functionalized and non-functionalized fatty acids and fatty esters (as well as their oligomers and mixtures thereof), which are substantially free from accompanying plant-derived compounds (e.g., proteins, polysaccharides, phenols, lignans, aromatic acids, terpenoids, flavonoids, carotenoids, alkaloids, alcohols, alkanes, and aldehydes) and can be used in agricultural coating formulations.



Filtration System

Thu, 23 Feb 2017 08:00:00 EST

A filtration system is arranged to safely vent a storage room into which a fog mixture is introduced. Venting the storage room reduces and/or prevents a substantial increase in the internal pressure of the storage room. To control the pressure differential between the storage room and the ambient air pressure, a venting manifold with an in-line duct fan is used, for example, to exhaust storage room air into the atmosphere. The exhausted storage room air is filtered to reduce the exfiltration of chemicals and/or other contaminants from the environmentally sealed storage room.



IMPROVED COOKED DOUGH FOR BAKED GOODS SUITABLE FOR BEING DEFROSTED

Thu, 23 Feb 2017 08:00:00 EST

The invention comprises a process and a product which, by using conventional and basic equipment and without requiring any particular system or equipment for defrosting and fermentation, achieves an optimum-quality product in relation to which the consumer cannot determine whether it is fresh or the result of a defrosting process. Thus, a bread dough is achieved which is suitable for elaborating medialunas, vigilantes [both are croissant-type products], and all types of bread, of different shapes and sizes, and the post-baking quality of which is highly advantageous in terms of flavor, texture, aspect and volume, these characteristics not being altered after defrosting. The type of oven for baking the dough can be: brick-built, rotating, tunnel, convection or pastry ovens of any dimensions, and no special installations for defrosting and fermentation are required.



Dough with Fructan and Fructan-Degrading Enzyme

Thu, 23 Feb 2017 08:00:00 EST

The present invention relates to a dough comprising at least one fructose-containing polysaccharide and at least one enzyme capable of degrading the at least one polysaccharide into short-chained fructo-oligosaccharide and fructose; it also relates to a method of making said dough, a baked product made from said dough, a method of making a baked product, and to uses of an enzyme capable of degrading the at least one polysaccharide into short-chained fructo-oligosaccharide and fructose in making a dough or a baked product.



SYSTEM AND METHOD FOR BREWING AND DISPENSING COFFEE USING CUSTOMER PROFILING

Thu, 16 Feb 2017 08:00:00 EST

A system and method for brewing and dispensing beverages may use customer profiling to select beverages to be produced and presented to a given customer and/or messages to be displayed to the customer, based on customer-specific information stored on a loyalty card, in a local system, or remotely. A user interface mechanism may receive input identifying the given customer. A controller may select a base drink recipe dependent on the customer's identity, and may initiate production of a beverage using the selected drink recipe. Each drink recipe may specify an amount of water, coffee, flavorings, dairy, and/or other ingredients, and may be further customizable to add or remove ingredients and/or to change an amount thereof, based on received user input. The stored customer-specific information may include a customer identifier, account information, a purchase history, a message history, drink recipes, and/or an email address for each of a plurality of customers.



Wheat with Reduced Lipoxygenase Activity

Thu, 16 Feb 2017 08:00:00 EST

A series of independent human-induced non-transgenic mutations found at one or more of the Lpx genes of wheat; wheat plants having these mutations in one or more of their Lpx genes; and a method of creating and finding similar and/or additional mutations of Lpx by screening pooled and/or individual wheat plants. The wheat plants disclosed herein exhibit decreased lipoxygenase activity without having the inclusion of foreign nucleic acids in their genomes. Additionally, products produced from the wheat plants disclosed herein display increased oxidative stability and increased shelf life without having the inclusion of foreign nucleic acids in their genomes.



PROTEIN DEAMIDASE

Thu, 16 Feb 2017 08:00:00 EST

A novel protein deamidase having an activity of directly acting on a side chain amide group of an asparagine residue in a protein to form a side chain carboxyl group and release ammonia, a microorganism that produces the same, a gene encoding the same, a method for producing the same, and use of the same are provided. A bacterium classified into the class Actinobacteria is cultured to generate protein deamidase, and the enzyme is collected from culture.



Multi-stage filtration apparatus and filtration method for heterogeneous food admixtures

Thu, 16 Feb 2017 08:00:00 EST

A multi-stage filtration apparatus (100) for heterogeneous food admixtures comprises supply means (I1) for introducing a input heterogeneous admixture (All) being introduced to the multi-stage filtration apparatus (100), a pre-filtration station (M1) which is intended to receive the input heterogeneous admixture (All) being introduced and to separate it into a first admixture portion (Filtr1) and a residual solid admixture portion (Sol1), a filtration station (M2) comprising at least one tangential filter (F1) which is provided to separate from the first admixture portion (Filtr1) a concentrated suspension portion (Concentrata) and a final filtered portion (Finale), at least one supply device (I2) which is provided to circulate the first admixture portion (Filtr1) in the filtration station (M2). The pre-filtration station (M1) comprises at least one vibrating sieve (V1) in order to separate the heterogeneous admixture (All).



Automatically Reconfigurable Microwave Interactive Material

Thu, 16 Feb 2017 08:00:00 EST

Packaging material includes microwave interactive material and is automatically reconfigurable for selectively controlling transmission of microwave energy through the packaging material. The packaging material is configured to vary, as a function of time, a ratio of microwave energy transmitted through the packaging material. The packaging material is configured so that the microwave energy is automatically selectively transmitted in different ratios.



MULTI-COMPARTMENT BAG

Thu, 16 Feb 2017 08:00:00 EST

A method is disclosed for forming a two-compartment bag. The method comprises draping a sheet of bag forming material around a primary fill pipe and one or more secondary fill pipes, forming multiple compartments by sealing the sheet material around the respective fill pipes, filling the various compartments with material, and sealing the bag. The method comprises forming transverse seals so that a transverse seal area of a secondary compartment at least partially overlaps with a transverse seal area of the first compartment, so that the secondary compartment is fixedly folded against the first compartment.The method permits the volume of the secondary compartments to be varied independent from the volume of the primary compartment. Each compartment may be opened without opening the other compartments.In a preferred embodiment the bag is made of a microwave-compatible material, and at least one of the compartments contains a food material intended for reheating or preparation in a microwave oven.



COMPRESSED-TYPE INSTANCE NOODLE PACKAGING BOX AND METHOD OF MANUFACTURING THE SAME

Thu, 16 Feb 2017 08:00:00 EST

Disclosed are a compressed-type instant noodle packaging box and a method of manufacturing the same. The packaging box comprises a cuboid packaging box main body (1) of a volume slightly larger than that of the instant noddle block and a box cover (2) covering the packaging box main body, and further comprises a folding container of which a bottom face (4) is adhered together with a bottom face inside the packaging box main body, wherein after opening out in the packaging box main body, the folding container is a cuboid barrel body (14) higher than the packaging box main body; a separately packaged instant noodle bag, seasoning bag and cutlery bag are placed on an upper face of the folding container, and after the box cover covers the packaging box main body, the whole is provided on the outside thereof with a layer of heat-shrinkable film for sealing. The instant noodle packaging box has a small volume, occupies little space, and is convenient for transporting and carrying, the folding and opening methods for the folding container are simple, and the packaging box main body also plays the role of heat insulation.



PACKAGING FOR STEAMING AND RELATED METHODS

Thu, 16 Feb 2017 08:00:00 EST

A strainable bag with a hook-and-hook closure can include walls formed of a material having multiple layers of polymer or paper or mixtures thereof, and which can include at least one gusset. The hook-and-hook closure allows for liquids or gases to be vented from the bag, as well as for liquids to be removed from the bag interior. The bag can be formed into a full open mouth configuration for ease of filling and ease of dispensing product. The hook-and-hook closure also allows for an imprecise alignment of the closure track to substantially close the bag around the gusset area. Methods of using and manufacturing a strainable bag with a hook-and-hook closure for preparing various food products are also presented.



SYNERGISTIC STERILIZING AND PRESERVING METHOD FOR FRESH MEAT WITH HIGH VOLTAGE ELECTRIC FIELD PLASMA AND NANO PHOTOCATALYSIS

Thu, 16 Feb 2017 08:00:00 EST

Disclosed is a synergistic sterilizing and preserving method for fresh meat with high voltage electric field plasma and nano photocatalysis, which belongs to the technical field of cold sterilization of food package. The method comprises the steps: uniformly mixing a photocatalyst, a coupling agent and coating liquid at a high speed, performing the coupling to obtain modified coating liquid, smearing the coating liquid onto fee surface of a plastic packaging film to obtain a packaging material with a photocatalytic bacteriostatic function, packaging fresh meat in an MAP (modified atmosphere packing) manner by adopting the bacteriostatic packaging material, wherein a coating containing fee photocatalytic material is disposed at the inner side of a package, placing the packed fresh meat between two electrodes of a plasma generating device, and performing the plasma sterilization under the condition of a high voltage electric field.



Method for Extending the Shelf-Life of Crops Such as Roots, Tubers, or Bulbs

Thu, 16 Feb 2017 08:00:00 EST

Methods for extending the shelf-life of crops (e.g., roots, tubers, bulbs, corms, rhizomes and similar commodities), involving washing the crops (e.g., ginseng roots) in an aqueous solution containing about 50 ppm to about 500 ppm sodium hypochlorite and subsequently coating the crops with an aqueous solution containing chitosan and at least one organic acid (e.g., lactic acid, levulinic acid, acetic acid), and placing the crops in modified atmospheric packaging. The shelf-life of crops can be extended by up to about 38 weeks.



METHOD AND DEVICE FOR PRODUCING HYDROGEN-CONTAINING DRINKING WATER

Thu, 16 Feb 2017 08:00:00 EST

There are provided a method and apparatus for manufacturing hydrogen-containing drinking water that can fill a packaging container with hydrogen-containing water while suppressing the change of the dissolved hydrogen concentration of the hydrogen-containing water to a low level. A method of continuously manufacturing hydrogen-containing drinking water includes (A) a deaeration step, (B) a hydrogen dissolving step, (C) a filling step, and (D) a sealing step. Pressure is applied to water flow channels corresponding to hydrogen-containing water, which is to be injected to a packaging container in the filling step, from purified water that is to be supplied to the deaeration step. The filling step includes: a preparation stage of supplying hydrogen-containing water, to which pressure is applied, into a filling device; a deaeration stage of removing gas, which is present in the packaging container, after connecting the packaging container to the filling device; an injection stage of directly injecting the hydrogen-containing water, to which pressure is applied, into the packaging container; and a discharge stage of discharging hydrogen-containing water, which remains in the filling device, into the packaging container by introducing pressurized air into the filling device. The method further includes a step of immediately proceeding to the sealing step (D) when the injection port and the filling port are disconnected from each other.



Foldable Food Grade Cooking Surface and Method of Use

Thu, 16 Feb 2017 08:00:00 EST

The described “Foldable Food Grade Cooking Surface and Method of Use” provides cooks of average skill the means to cook soft and fragile items, such as eggs, omelets, crepes, etc., without breaking such items while cooking. The Foldable Food Grade Cooking Surface is made of flexible, thermally conductive, mechanically stable, food grade material such as silicone with or without reinforcing fillers. The preferred embodiment includes handles for manipulating fragile food items during cooking and serving, without the need for traditional cooking implements. Non-planar surface topology, such as ridges, on the cooking surface of the Foldable Food Grade Cooking Surface contain cooking foods within predefined areas, such as the perimeter, of the cooking surface, and can act as a mold for foods that begin in a state that can flow (e.g. liquids of varying viscosity).



PORTABLE NESTED COOK-SET

Thu, 16 Feb 2017 08:00:00 EST

A portable nested cook-set includes a cook pot having a pot sidewall with a retention projection and defining an upwardly opening pot interior chamber, a press-pot piston having a piston sidewall and a lower end portion defining an upwardly opening piston interior chamber, and a storage container having an exterior portion and a selectively sealable interior storage chamber. The piston sidewall has a sidewall opening and a retention notch positioned to removably receive the retention projection therein. The press-pot piston sidewall is dimensioned to be selectively storable at least partially within the cook pot. The storage container having an exterior portion with a lower portion dimensioned to be selectively storable at least partially within the piston interior chamber. The storage container and the press-pot piston being releasably threaded together.



METHOD, INFUSION CONTAINER, AND PREPARATION DEVICE FOR PREPARING AN INFUSION BEVERAGE

Thu, 16 Feb 2017 08:00:00 EST

A method for preparing an infusion beverage is disclosed wherein a dried infusion substance is applied in an infusion container, the latter being present, in the first instance, in a collapsed state and being extendable into an expanded state, An infusion liquid is introduced into the infusion container, wherein the infusion container is expanded. The dried infusion substance in the infusion container is kept in contact with the infusion liquid, in order to form the infusion beverage, over a contact period. The infusion container is then returned to its collapsed state, at least in part, by compression and, in the process, at least some of the infusion beverage is expelled from the infusion container.



BEVERAGE PRODUCTION MACHINES AND METHODS WITH MULTI CHAMBERED BASKET UNITS

Thu, 16 Feb 2017 08:00:00 EST

Various beverage preparation machines having a multi-chambered basket unit are shown. The basket unit can be configured to accept multiple cartridge configurations. For example, some embodiments are configured to receive a first cartridge configuration in a first chamber of the basket unit and a second configuration in a second chamber of the basket unit. In various embodiments, the basket unit can rotate to allow selective accessibility of the first and second chambers. This can facilitate loading the cartridges into the appropriate chamber, such as loading the first cartridge configuration into the first chamber and the second cartridge configuration into the second chamber.



BEVERAGE BREWING PACKAGE

Thu, 16 Feb 2017 08:00:00 EST

A beverage brewing package includes a cup and a filter bag. The filter bag is supported in an interior region formed in the cup.



AN APPARATUS FOR COOKING AT LEAST ONE EGG WITH AN EGGSHELL, A DOSING UNIT SUITABLE FOR SUCH AN APPARATUS, A CONTAINER SUITABLE FOR SUCH A DOSING UNIT AND A METHOD FOR COOKING AT LEAST ONE EGG WITH AN EGGSHELL IN SUCH AN APPARATUS

Thu, 16 Feb 2017 08:00:00 EST

An apparatus for cooking at least one egg with an eggshell, comprises a housing provided with a device for providing microwave radiation in a confined space in the housing and a holder located in the confined space. The holder is provided with at least one cavity adapted to the shape of the egg with the eggshell. The holder comprises at least a first holder part and a second holder part being movable with respect to each other between a first position in which an egg with an eggshell can be positioned in the cavity to a second position wherein the holder parts enclose the cavity. The apparatus further comprises means to insert a liquid into the holder for filling the cavity with the liquid to at least partly surround the eggshell of the egg located in the cavity. The apparatus comprises a container for holding the liquid and a dosing unit to add at least one component to the liquid.