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Found results for
 patents
1.
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Cans
| Application Number |
29470228 |
| Grant Number |
D0745417 |
| Status |
In Force |
| Filing Date |
2013-10-18 |
| First Publication Date |
2015-12-15 |
| Grant Date |
2015-12-15 |
| Owner |
- DM INTERMEDIATE II CORPORATION (USA)
- DM INTERMEDIATE CORPORATION (USA)
- DEL MONTE FOODS CORPORATION II INC. (USA)
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| Inventor |
- Zebert, Wendy Anne
- Olson, Brian John
- Hu, Jainwen
- Fauntleroy, Justin Heath
- Manne, Steven James
- Tanner, Geoffrey Edwin
- Difalco, Mario Norman
- Toyos, Shannon Coan
- Chan, Jacqueline Yuen
- Griffin, Barbara Susan
- Labonge, Melinda Steinmetz
- Brisebras, Thomas Gaetan Thibault
- Deorlow, Soren Stephen
- Wang, Nina Dominique
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2.
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Firming process to enhance texture of thermally processed IQF fruits and vegetables
| Application Number |
13220357 |
| Grant Number |
09271511 |
| Status |
In Force |
| Filing Date |
2011-08-29 |
| First Publication Date |
2013-02-28 |
| Grant Date |
2016-03-01 |
| Owner |
- DM INTERMEDIATE II CORPORATION (USA)
- DM INTERMEDIATE CORPORATION (USA)
- DEL MONTE FOODS CORPORATION II INC. (USA)
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| Inventor |
- Davis, Bernadette Revel-Mcinnis
- Gunterus, Agnesia
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Abstract
Thermally processed fruits and vegetables are softer in texture than fresh. It is challenging to obtain acceptable texture from thermally processed IQF fruits and vegetables. The soaking method of the invention enhances the texture of high quality IQF fruits and vegetables before thermal processing resulting in a processed, shelf-stable fruit or vegetable product with significantly improved texture. When compared to other traditional firming methods using calcium salts added directly to the pack medium or finished product, or using a food enzyme, such as pectinmethylesterase (PME), the soaking method yields fruit and vegetable products with significantly better post-cook textures. Using this method will also enable manufacturers of shelf-stable fruit and vegetable products to use IQF ingredients in continuous year-round production.
IPC Classes ?
- A23B 7/045 - Thawing subsequent to freezing
- A23B 7/04 - FreezingSubsequent thawingCooling
- A23L 3/10 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are not progressively transported through the apparatus
- A23L 1/212 - Preparation of fruits or vegetables (of pulse A23L 1/20; treating harvested fruit or vegetables in bulk A23N)
- A23B 7/005 - Preserving by heating
- A23L 3/365 - Thawing subsequent to freezing
- A23B 7/08 - Preserving with sugars
- A23B 7/154 - Organic compoundsMicroorganismsEnzymes
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3.
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Methods for sterilizing, stabilizing and packaging harvested produce
| Application Number |
13220344 |
| Grant Number |
08974844 |
| Status |
In Force |
| Filing Date |
2011-08-29 |
| First Publication Date |
2013-02-28 |
| Grant Date |
2015-03-10 |
| Owner |
- DM INTERMEDIATE II CORPORATION (USA)
- DM INTERMEDIATE CORPORATION (USA)
- DEL MONTE FOODS CORPORATION II INC. (USA)
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| Inventor |
- Nafisi-Movaghar, Karim
- Druz, Loren L.
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Abstract
Disclosed are methods for processing harvested produce such as fruits and vegetables, where the sterilization, stabilization and packaging is done in such a manner that it allows for longer retention of freshness, texture, flavor and overall quality than is possible with conventional retort processes and packaging. One specific embodiment discusses sterilizing and packaging harvested produce into a bulk storage container, comprising the steps of cleaning, dicing and blanching said produce, thereby creating pre-processed produce; adding water, at least one acid or salt, and at least one carbohydrate, to said pre-processed produce to form a mixture of pre-processed produce and a liquid packing medium; processing said mixture in an ohmic processing vessel to form a sterilized mixture suitable for aseptic packaging in said container, without first packaging said mixture.
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