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Небесная энциклопедия

Космические корабли и станции, автоматические КА и методы их проектирования, бортовые комплексы управления, системы и средства жизнеобеспечения, особенности технологии производства ракетно-космических систем

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Мониторинг СМИ

Мониторинг СМИ и социальных сетей. Сканирование интернета, новостных сайтов, специализированных контентных площадок на базе мессенджеров. Гибкие настройки фильтров и первоначальных источников.

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Форма поиска

Поддерживает ввод нескольких поисковых фраз (по одной на строку). При поиске обеспечивает поддержку морфологии русского и английского языка
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Применить Всего найдено 19736. Отображено 100.
16-02-2012 дата публикации

Food preparations for cooking in micro-wave ovens, with solidified vegetable oil, and procedure for their elaboration

Номер: US20120040081A1
Автор: Juan Ramón DURAN VILA
Принадлежит: Borges Sau

Food preparations for cooking in micro-wave ovens, with solidified vegetable oil, and procedure for their elaboration. Food preparations are described containing vegetable oil solidified at room temperature, packed specially for cooking in micro-wave ovens, and a procedure for their elaboration. The composition of the food preparations comprises mainly popcorn, vegetable oil, oil solidifying agent and possibly other optional ingredients, such as sugar, salt, aromatics, flavourings, colours and preserving agents. The elaboration procedure is based on the batching of corn in a special wrapper for microwave cooking, and then the batching of the other ingredients, previously mixed consistently and according to the individual formulations of each food preparation, under thermal control at a temperature of 50-70° C.

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Номер записи: 1
23-02-2012 дата публикации

Susceptors capable of balancing stress and effectiveness

Номер: US20120043317A1
Автор: Anthony Russell, Lorin R. Cole, Scott W. Middleton
Принадлежит: Graphic Packaging International LLC

An outer portion of one or more layers of microwave interactive material, which is for becoming hot when exposed to microwave energy, is arranged in a manner that seeks to advantageously control heating, so that the outer portion of the microwave interactive material can safely be adjacent the periphery of a turntable tray. The turntable tray can be heated by the microwave interactive material so that a peak thermally induced stress occurs in the turntable tray at a position proximate the periphery of the tray. The layer(s) of microwave interactive material are configured in a manner so that the peak thermally induced stress is less than a predetermined amount.

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Номер записи: 2
15-03-2012 дата публикации

Cooking grill

Номер: US20120064216A1
Автор: Thomas Cullen
Принадлежит: Individual

A cooking grill uses infrared radiant top-down heat from burning a solid carbonaceous fuel to cook food. The cooking grill includes a grill body having sidewalls, a fuel rack disposed substantially horizontally within the grill body and adapted to hold a carbonaceous solid fuel, and a food rack disposed substantially horizontally within the grill body below the fuel rack. A method of grilling a food item includes placing the food item in a food rack and inserting the food rack into a grill body in a substantially horizontal orientation, placing a solid carbonaceous fuel in a food rack in a substantially horizontal position above the food rack in the grill body, igniting the solid carbonaceous fuel, and removing the food rack from the grill body when the food is cooked.

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Номер записи: 3
29-03-2012 дата публикации

Food product and method and apparatus for baking

Номер: US20120074122A1
Автор: John Emery, John W. Olver, Philip J. Domenicucci
Принадлежит: AMF Automation Technologies LLC, Emisshield Inc

Provide an oven and optional cooking accessories having a high emissivity thermal protective layer on a substrate surface which comprises a metal or ceramic. The layer comprises from about 5% to 30% of an inorganic adhesive, from about 45% to 92% of at least one filler, and from about 1% to 25% of one or more emissivity agents; or from about 5% to 35% of colloidal silica, colloidal alumina, or combinations thereof, from about 23% to 79% of at least one filler, and from about 1% to 25% of one or more emissivity agents.

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Номер записи: 4
17-05-2012 дата публикации

Quick heat-up gas infrared burner for air impingement ovens

Номер: US20120121771A1
Автор: Douglas S. Jones
Принадлежит: Lincoln Foodservice Products LLC

An oven that uses both impinging air ducts and infrared burners to heat food products is provided. Heating and cooking with both types of burners leads to a significantly improved efficiency over currently available systems. The infrared burner comprises a matrix of metal fibers that allows for the combustion flame to remain stable even when subject to the currents of nearby impinging air ducts within the oven cavity.

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Номер записи: 5
21-06-2012 дата публикации

Apparatus and Method for Barrier Submersion Cooking

Номер: US20120152128A1
Автор: Robert Cohn
Принадлежит: Individual

A method and apparatus for placing an item of food into a cooking vessel capable of quickly achieving an effective frying temperature after placement into the hot cooking oil of a deep fryer is disclosed. The vessel includes a food containment area where food is placed in intimate contact with an interior wall of the vessel. Using a rack, the vessel is submerged into the oil to an effective depth such that the food item containment area remains below the surface of the cooking oil in the deep fryer while a vent of the cooking vessel remains above the cooking oil surface. Heat is substantially instantaneously transferred from the oil through the cooking vessel to the food item contained therein, causing the food to fry. Steam emitted from the food during cooking escapes through the vent.

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Номер записи: 6
21-06-2012 дата публикации

Oil stripping fryer unit

Номер: US20120156359A1
Автор: Donald Vaughn Neel, Jennifer Bell Raymond, Wilfred Marcellien Bourg, Jr.
Принадлежит: Frito Lay North America Inc

A continuous oil fryer used to fry food slices, such as potato chips, having an internal oil stripping capability. The fryer accumulates the steam produced by the frying process in a hood and utilizes such steam, after superheating the steam by passing it through a heat exchanger, to strip oil from product immediately upon removal from the hot oil bath by passing the superheated steam through a product bed while on an output conveyor. The superheated steam removes oil from the product on the output conveyor without increasing the moisture level of the product. The fryer therefore accomplishes the same function as a low-oil stripper without increasing the footprint of the frying unit and with less energy.

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Номер записи: 7
05-07-2012 дата публикации

Method and apparatus for cooking appliance heating element and control identification

Номер: US20120171343A1
Автор: James Carter Bach, Paul Bryan Cadima
Принадлежит: General Electric Co

A method and apparatus are provided for determining which heating element on a cooking appliance is associated with a particular heating element control. More particularly, when a user of the appliance touches a control on the cooking appliance and/or comes in close proximity to such control, a visual identification of which heating element is associated with such control is provided. The visual identification can be e.g., a light that illuminates the associated heating element or a visible display that otherwise indicates the associated heating element.

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Номер записи: 8
15-11-2012 дата публикации

Method of frying shrimp to maintain shape thereof

Номер: US20120288597A1
Автор: Eun Ah Jung
Принадлежит: Individual

A method of frying a shrimp to maintain an original shape includes a first process of forming a plurality of slits in a lower portion of the body part of the shrimp close to a tail part thereof; a second process of removing a back shell of the body; a third process of coating the head part, the body part, plurality of leg parts, and the tail part of the shrimp from which the back shell thereof has been removed, with a powder form of primary batter; a fourth process of coating the shrimp coated with the powder form of primary batter, with a liquid type of secondary batter; and a process operation of introducing the shrimp into a fry container from an end portion of the head part by acute angle when the shrimp coated with the liquid type of secondary batter is put into the fry container.

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Номер записи: 9
20-12-2012 дата публикации

Topically seasoned taco shells

Номер: US20120321749A9
Автор: David Hadi Youssefi, Lawrence Martin Cuculic
Принадлежит: Individual

Food articles comprising topically seasoned taco shells, and methods and apparatuses for producing topically seasoned taco shells.

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Номер записи: 10
27-12-2012 дата публикации

Continuous oven with a cascading conveyor

Номер: US20120328752A1
Автор: Ponnattu Kurian Joseph, Ramonica Green
Принадлежит: Frito Lay North America Inc

A continuous oven comprising cascading conveyors. In one embodiment the oven comprises an oven floor, a ceiling, a left panel, and a right panel. The oven floor and ceiling are attached by the left and right sides defining an oven cavity. Located inside the oven cavity is at least one cascading conveyor. Also within the oven cavity is a partition which separates the oven into an upstream end and a downstream end.

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Номер записи: 11
10-01-2013 дата публикации

Method and apparatus for cooking using a combustible gas produced with an electrolyzer

Номер: US20130008317A1
Автор: Wayne Ernest Conrad
Принадлежит: GBD Corp

A domestic apparatus, such as a cooking appliance, uses hydrogen and, optionally electrical heating, to cook food. The cooking appliance may have a cooking surface (e.g. a grilling surface) so as to result in an indoor barbeque, which may be used with no venting or reduced venting requirements.

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Номер записи: 12
10-01-2013 дата публикации

Airflow-regulated smokers and methods of using the same

Номер: US20130011535A1
Автор: Masoud Mafi
Принадлежит: Individual

Smokers can enclose smoking subjects for production of trapped smoke with limited airflow. Optimal airflow rates and resulting smoking effects can be achieved through smokers. If a smoker has approximately 60 cubic inches volume, four 2-millimeter holes at an air inlet point achieves desired airflow and oxygen consumption in typical fills and cooking temperatures. Smokers may include a lid or other seal or access point to permit placement and enclosure of smoking materials. Smokers are useable with conventional grills and may be shaped to sit on grill racks without blocking desired airflow by grill components or smoking materials. Smokers may include a detachable handle for safer handling and heating.

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Номер записи: 13
24-01-2013 дата публикации

Solar Cooking Apparatus

Номер: US20130022727A1
Автор: Patrick Sherwin
Принадлежит: Patrick Sherwin

The present invention relates to a solar cooking apparatus, comprising: a first solar reflector; a second solar reflector; a solar collection element; and a solar collection element holder, wherein the first solar reflector and the second solar reflector are concave, and opposably arranged and aligned with a solar collection element axis, each reflector having a range of motion on a plane perpendicular to the solar collection element axis, and focusing, radiation at the solar collection element, which rapidly heats when the first and/or second solar reflectors are in an opened position, the first and second solar reflectors protectably encase the solar collector when in a closed position. The solar cooking apparatus is adjustable and, in some embodiments, portable.

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Номер записи: 14
07-03-2013 дата публикации

Equipment and process for preparation of food products having closed loop continuous shapes

Номер: US20130059044A1
Автор: Alan Thorpe
Принадлежит: Cavendish Farms Corp

To cut food material, in particular potatoes and sweet potatoes, into continuous close-loop shapes, a cutting blade assembly is used. The cutting blade assembly consists of an outer and at least one inner concentrically arranged cutting blade, where each cutting blade has a close-loop cross-sectional shape. The space between adjacent cutting blades forms a cutting tube. The cutting tubes ultimately form the cross-sectional shapes of the cut food material. Supports, such as blade guides and plungers are slidably positioned between the cutting blades in the cutting tubes. These supports maintain the distance between adjacent cutting blades and assist in separating cut food material from the cutting blades. This cutting blade assembly may be used in a method and system for cutting food material into continuous close-loop shapes.

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Номер записи: 15
21-03-2013 дата публикации

Packaging for steaming and related methods

Номер: US20130071047A1
Автор: Connie Thompson-Kuhn, Cory Blanton, Cory Vanloocke, Dave McKnight, Josh Ball, Lani Craddock, Sherry Comer, Susan Elles, Tim Kieny
Принадлежит: EXOPACK LLC

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.

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Номер записи: 16
21-03-2013 дата публикации

Grill with Upper Platen Position and Pressure Control

Номер: US20130071534A1
Автор: Robert K. Newton
Принадлежит: Carrier Comercial Refrigeration Inc

An improved grill with an upper platen position and a pressure control is disclosed. The grill may include a lower platen assembly having a lower grilling plate, and an upper platen assembly movably connected to the lower platen assembly. The upper platen assembly may include an upper grilling plate operatively connected to a manipulator capable of applying positive pressure on and adjusting position of the upper grilling plate. Methods of using the grill to cook food items are also disclosed.

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Номер записи: 17
02-05-2013 дата публикации

Method and system for cooking and searing a food product in a short duration

Номер: US20130105470A1
Автор: Andrew Perkins, Nicholas P. De Luca, William RUDWALL
Принадлежит: Individual

A system and process for cooking a consumable food product for an accelerated time period is described. The a system and process for cooking a food product comprising selectively heating primarily the interior of a food product, and searing the exterior of the food product using a radiative oven, wherein the radiative oven operates at greater than 900° Fahrenheit and reaches the operating temperature from an ambient temperature in a duration that is less than 30 seconds. A vending machine including the system and process of cooking is also described.

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Номер записи: 18
02-05-2013 дата публикации

Frying apparatus and method

Номер: US20130108757A1
Автор: Daniel L. Sanders, Dannie L. Mcmichael, Frank R. Chiappetta, Gerard A. Rutigliano, John Joseph Black, Jr., Ting Chung Chan
Принадлежит: Conair Corp

A frying apparatus includes a basin for holding a volume of oil, the basin including a plurality of catches on opposed internal sidewalls of the basin, and a basket dimensioned to be received in the basin and including a pair of handles and at least one catch member. The catch member is movable between a safety position in which the catch member is biased away from the basket and towards the sidewalls, and a clearance position in which the catch member is urged inwards towards the basket. When the catch member is in the safety position, the catch member is configured to engage one of the catches on the internal sidewalls of the basin.

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Номер записи: 19
02-05-2013 дата публикации

Frying apparatus and method

Номер: US20130108758A1
Автор: Daniel L. Sanders, Dannie L. Mcmichael, Frank R. Chiappetta, Gerard A. Rutigliano, John Joseph Black, Jr., Ting Chung Chan
Принадлежит: Conair Corp

A frying apparatus includes a container for holding a volume of oil, a basket dimensioned to be received in the container, a spit rod supported by said basket, and a motor having an output shaft configured for engagement with said spit rod for rotating said spit rod in relation to said basket.

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Номер записи: 20
23-05-2013 дата публикации

Stock pot with fitted strainer-basket

Номер: US20130125765A1
Автор: Agostino Difante
Принадлежит: Individual

Apparatus for cooking foods such as stock or pasta, rice including a container which receives a liquid to be heated and a cooking strainer-basket partially submerged in the liquid for cooking within the container, the container and the strainer-basket configured with cooperating selectively engaging support members for alternatively positioning of the strainer-basket in the liquid for cooking of the food and repositioning of the strainer-basket above the liquid to provide for straining of the food.

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Номер записи: 21
04-07-2013 дата публикации

Microwave Heating Construct with Elevatable Bottom

Номер: US20130171301A1
Автор: Kelly R. Fitzwater, Vicki Laubhan, Weston R. Wilson
Принадлежит: Graphic Packaging International LLC

A microwave heating construct includes a movable portion defined at least partially by lines of disruption extending between adjacent edges of the bottom panel. The movable portion is adapted to be moved towards the interior space for maintaining a food item in an elevated position within the construct. A susceptor or other microwave energy interactive element may be joined to the movable portion to enhance heating, browning, and/or crisping of the food item.

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Номер записи: 22
11-07-2013 дата публикации

Toasting Appliance

Номер: US20130177687A1
Автор: Man Fai CHEUNG
Принадлежит: Hang Shun Hing Co Ltd

A toasting appliance includes a pair of elongate radiant elements, and provides relative movement between the radiant elements and the foodstuff to be toasted, so as to traverse the foodstuff with the elements, or vice versa. For faster operating speed and improved efficiency, a control circuit receives a toasting-control signal and controls a switch to energise the elements only during a portion of the amplitude of relative displacement produced between the carriage and elements, the portion being defined by the toasting-control signal. Correct movement of the elements is monitored by a control circuit that de-energises the elements when, due to a fault, one of the elements and the carriage departs from a defined velocity profile.

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Номер записи: 23
08-08-2013 дата публикации

Cookware and cook-packs for narrowband irradiation cooking and systems and methods thereof

Номер: US20130202754A1
Автор: Benjamin D. Johnson, Don W. Cochran, Jonathan M. Katz
Принадлежит: Pressco IP LLC

A methodology and product or system configurations are provided which allow food to be directly irradiated for cooking applications which involve the impingement of direct radiant energy on food or comestible items. Cooking vessels or cook-packs are used that are optically transmissive in visible or infrared narrow wavelength bands emitted in suitable narrowband cooking or heating systems.

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Номер записи: 24
24-10-2013 дата публикации

Fat and/or oil composition

Номер: US20130280407A1
Автор: Kazuichi Tomonobu, Rika Homma
Принадлежит: Kao Corp

Provided is a fat or oil composition, comprising: (A) from 0.02 to 1.8 mass % of a free type triterpene alcohol; and (B) 1.4 mass % or less of a fatty acid ester type triterpene alcohol, in which a mass ratio of the component (A) to the component (B) ((A)/(B)) is larger than 1.

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Номер записи: 25
07-11-2013 дата публикации

Baking apparatus

Номер: US20130295257A1
Автор: Alisa McPheron
Принадлежит: Individual

A method for preparing a baked good according to an exemplary aspect of the present disclosure includes, among other things, nesting a pan within an elastomeric sleeve and submerging the nested pan and elastomeric sleeve at least partially into a water bath.

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Номер записи: 26
26-12-2013 дата публикации

Oven equipped with a detachable steam device and baking method thereof

Номер: US20130344214A1
Автор: Chao-Hsiang Tong
Принадлежит: Endahric SB International Co Ltd

An oven equipped with a detachable steam device includes an electric connecting portion. The steam device includes a body which has a water reservoir, a heater, a power cord and a steam ejection head. The water reservoir is connected to the heater. The power cord is electrically connected to the electric connecting portion. The steam ejection head is connected to and communicates with the water reservoir. Hence high temperature steam can be sprayed timely at a desired amount onto the surface of foodstuffs located outside or inside the oven through the steam ejection head, and the foodstuffs with varying sizes or characteristics can be baked at the same time to improve baking convenience and practicality and also make the baked foodstuffs more tasty.

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Номер записи: 27
02-01-2014 дата публикации

Methods and devices for treating food

Номер: US20140004235A1
Автор: Claudio Tonon, Katiusa Da Ros, Luigino Granziera
Принадлежит: Ironox SpA

Methods for treating food are provided. Such methods may include the steps of: a step a) for preparing a closed chamber destined to receive the food to be treated inside it, cold generating devices which include a refrigerator circuit provided with at least one evaporator, heat generating devices which include ventilation elements able to generate a circulation of air affecting the chamber, the evaporator and the heat generating devices being associated with the chamber; and at least one step b) for thermically treating the food inside the chamber supplying and/or removing heat in a controlled manner so as to keep the air temperature of the chamber within a predefined value range ΔT1. Devices for carrying out such methods are also provided.

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Номер записи: 28
20-02-2014 дата публикации

Griddle having attached warming plate

Номер: US20140050834A1
Автор: Michael R. Berge, Russell W. Hall
Принадлежит: National Presto Industries Inc

A countertop griddle and related methods of cooking food with a countertop griddle including a warming tray. The warming tray can be rotatably attached to the countertop griddle such that the warming tray can be rotatably pivoted from a covering disposition to an intermediary disposition to an open disposition. When in the covering disposition, the warming tray can serve to protect a user from exposure to grease spatter and to receive heat conducted from a cooking surface. During cooking, the warming tray can be rotated to the intermediary disposition such that the user can manipulated the food item being prepared. Finally, the warming tray can be rotated to an open disposition defining a serving tray for receiving a cooked food item. The warming tray can be detached from the countertop griddle when the warming tray is positioned in any of the covering, intermediate or open dispositions.

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Номер записи: 29
03-01-2019 дата публикации

Method and apparatus for making a tablet of powdered products for espresso beverage extraction

Номер: US20190000105A1
Автор: Bacchi Andrea
Принадлежит: CAFFEMOTIVE S.R.L.

A method of making a tablet for hot espresso beverage extraction includes the steps of grinding a brewable product to obtain a powder having a substantially uniform particle size, dosing a predetermined amount of the ground product powder, moistening the powdered product dose, homogenizing the moistened mixture to obtain a powdered product with a substantially uniform moisture content, forming the powdered product dose to obtain a disk-shaped or prismatic tablet, and supplying an amount of energy to the tablet to obtain a substantially compact and integral item. The step of supplying energy is carried out by irradiating the tablet with an electromagnetic wave beam to overheat and partially bake and/or sinter the particles of the powdered product and impart a relatively compact and self-supporting construction to the finished tablet. The electromagnetic wave irradiation step is carried out at the end of the forming step while continuously compressing the dose. 1. An arrangement for making a powdered product tablet for hot extraction of an espresso beverage using one or more ground brewable products , comprising:a volumetric dosing or forming unit adapted to isolate a product dose of a predetermined amount of a ground product; andan apparatus comprising:a forming unit having a hollow body configured to receive the product dose in moistened conditioned;a compression member associated with the hollow body and configured to compress the product dose collected therein and form a tablet having a desired shape; anda unit supplying energy to the tablet formed within the hollow body, the unit supplying energy comprising an irradiating device that emits a microwave beam,wherein the apparatus further comprises a spindle, vibration mixer, or other homogenizing device configured to stir the ground product and provide an essentially uniform moistened mixture, andwherein the irradiating device comprises a microwave generator connected to an antenna emitting an electromagnetic wave ...

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Номер записи: 30
03-01-2019 дата публикации

METHOD FOR MANUFACTURING PROCESSED GINSENG CONTAINING HONEY COMPONENT

Номер: US20190000122A1
Автор: HO Seong Suk
Принадлежит:

Provided is a method for manufacturing processed ginseng containing a honey component. The method includes preparing a first mixture material containing ginseng and honey; steam-heating the first mixture material; cooling the first mixture material; separating the ginseng and the honey of the first mixture material; cooling the separated ginseng at a low temperature; cooling the separated honey at a room temperature; mixing the ginseng cooled at the low temperature and the honey cooled at the room temperature to form a second mixture material; aging the second mixture material at a low temperature; and acquiring ginseng from the second mixture material. According to the present invention, high-molecular ginsenoside is hydrolyzed by the honey component so that the contents of ginsenosideRg5+Rk1, Rg3, Rh2, and CompoundK, which may be easily absorbed by the body of a human being, increase. 1. A method for manufacturing processed ginseng containing a honey component , the method comprising:preparing a first mixture material containing ginseng and honey; steam-heating the first mixture material; cooling the first mixture material; separating the ginseng and the honey of the first mixture material; cooling the separated ginseng at a low temperature; cooling the separated honey at a room temperature; mixing the ginseng cooled at the low temperature and the honey cooled at the room temperature to form a second mixture material; aging the second mixture material at a low temperature; and acquiring ginseng from the second mixture material,wherein the cooling of the separated ginseng at the low temperature is performed in a temperature range of 2° C. to 6° C. for 12 to 24 hours such that a coupling force of the honey that penetrated into the separated ginseng and the separated ginseng is improved, and is performed in a state in which the separated ginseng is blocked from the outside such that the moisture in the interior of the ginseng is not extracted from the separated ...

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Номер записи: 31
02-01-2020 дата публикации

Recipe-based cooking aid

Номер: US20200000130A1
Автор: Matthias Roeckl
Принадлежит: BSH HAUSGERAETE GMBH

A recipe has a multiplicity of process steps and transition conditions that are respectively associated with the process steps. A method for processing such a recipe includes the following steps: determining a current process step of the recipe and a transition condition that is associated therewith; outputting an item of information depending on the current process step; scanning a parameter the value of which controls the satisfaction of said transition condition; and setting a subsequent process step of the recipe to be the current process step if the transition condition has been satisfied.

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Номер записи: 32
02-01-2020 дата публикации

PROCESSED PORK PRODUCT CONTAINING HIGH CONCENTRATION OF PORK-DERIVED COLLAGEN AND METHOD FOR PREPARING THE SAME

Номер: US20200000132A1
Автор: JEONG Yong Seob, KIM Yoo Taek, LEE Yu Ri
Принадлежит:

Provided is a method for preparing a processed pork snack containing a high concentration of pork-derived collagen by a process, including the following steps: step (1) of washing and cutting of raw material pork); step (2) of pork boiling; step (3) of pork cooling and fat removal; step (4) of cutting according to size, water removal, cutting and preservative addition; step (5) of natural drying, drying at 18 to 30° C.; step (6) of baking at low-temperature drying in an oven; step (7) of boiling; step (8) of natural drying; step (9) of heating and puffing at instantaneous high temperature under pressure; and step (10) of treating the puffed collagen with a carrier such as a sweetener or a preservative. 3. The method of claim 2 , wherein the boiling of pork in step (2) comprises removing fat by dipping the pork segments in a boiling water at 100° C. for 2-3 hours or boiling the pork segments at 100° C. for 2-3 hours.4. The method of claim 2 , wherein the ginger powder in step (2) is added in an amount of 5 wt % based on the weight of the pork.5. The method of claim 2 , wherein the natural drying of the pork segments in step (5) is performed at a temperature of 18 to 30° C. in a place having good ventilation.6. The method of claim 2 , wherein the low temperature of the rotisserie oven in step (6) is 96 to 98° C. claim 2 , and the baking is performed by heating for 10-12 hours.7. The method of claim 2 , wherein the swelling in step (7) is performed in water at 50° C. for 20-40 minutes claim 2 , and the boiling in step (7) is performed at 100° C. for 30-40 minutes to remove fat.8. The method of claim 2 , wherein the natural drying in step (8) is performed at room temperature for 6-12 hours.9. The method of claim 2 , wherein the puffing in step (9) is performed at a temperature of 180 to 225° C. under a pressure of 1.5-3 kgf for 9-11 seconds.10. A processed pork product composition containing a high concentration of pork-derived collagen claim 2 , the composition ...

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Номер записи: 33
02-01-2020 дата публикации

METHOD FOR OPERATING A COOKING DEVICE AND ASSEMBLY FOR CARRYING OUT THE METHOD

Номер: US20200000264A1
Автор: DEIS Jérôme, LINGENHEIL Markus
Принадлежит:

Described is a method for operating a cooking appliance which has a cooking vessel to which a weight measuring system is assigned, wherein the weight of a substance introduced into the cooking vessel is determined via a weight difference determination and wherein the determined weight is used as a parameter for a safety function and/or a cooking process optimization, wherein the cooking process optimization comprises at least a time optimization, with the result that the duration of the cooking process is adapted to the weight of the introduced substance. Furthermore, an assembly is described. 1: A method for operating a cooking appliance which has a cooking vessel to which a weight measuring system is assigned , wherein a weight of a substance introduced into the cooking vessel is determined via a weight difference determination and wherein the determined weight is used as a parameter for a safety function and/or a cooking process optimization , wherein the cooking process optimization comprises at least a time optimization , with the result that a duration of the cooking process is adapted to the weight of the introduced substance.2: The method according to claim 1 , wherein the substance is water claim 1 , oil or food to be cooked.3: The method according to claim 1 , wherein the determined weight of the introduced substance is displayed.4: The method according to claim 1 , wherein a quantity of the introduced substance is determined claim 1 , with the result that a portioning of the food to be cooked is simplified.5: The method according to claim 1 , wherein the determined weight of the introduced substance is used for an automated cooking process optimization.6: The method according to claim 1 , wherein the determined weight of the substance is used for a heating temperature optimization of the cooking process.7: The method according to claim 1 , wherein a distribution of the substance in the cooking vessel is determined claim 1 , with a result that heating ...

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Номер записи: 34
05-01-2017 дата публикации

MULTI-SECTIONAL COOKER

Номер: US20170000281A1
Автор: Vahid Javid
Принадлежит:

A process of using a cooking system comprising several inner containers, wherein a set of cooking parameters for each inner container is independently selectable, for the automatic and simultaneous preparation of different style, recipe or taste of food in each of the plurality of the inner containers. 1. A method of simultaneously cooking different style , recipe or taste of food , using a cooking system comprising a cooker having a single cooking housing being defined by an exterior bottom surface , exterior side walls , an upper surface , an interior bottom surface , and interior side walls , wherein there is a gap between the exterior side walls and the interior side walls , and wherein the interior bottom surface and the interior side walls define a single interior cavity having a first volume , a large inner container for receiving and cooking food having a second volume substantially equal with the first volume of the single interior cavity , the large inner container being configured for insertion into the single interior cavity when a user wants to cook a large quantity of a single style , recipe or taste of food , a plurality of inner container sets comprising a set of two inner containers and a set of three inner containers , each set of the plurality of inner container sets having a total volume substantially equal with the second volume of the large inner container and being configured to operationally replace the large inner container into the single interior cavity of the single cooking housing when the user wants to simultaneously cook a number of styles , recipes or tastes of food equal with the number of inner containers in each set , wherein , when a set of inner containers is operated , a set of cooking parameters for each inner container is independently selectable , thus , permitting the automatic and simultaneous preparation of different style , recipe or taste of food in each of the inner containers in the set , the method comprising in any ...

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Номер записи: 35
02-01-2020 дата публикации

Method for digitizing a cooking process, kitchen apparatus and system for digitizing a cooking process

Номер: US20200000276A1
Автор: Andreas UHLENBROCK, Christian Lichau, Gerhard Isenberg, Robert Frielinghaus, Sarah Werhahn, Thomas Büning, Uwe Kemker
Принадлежит: Vorwerk and Co Interholding GmbH

The invention also concerns a kitchen appliance (10) for production of a cooking process (200) and a system (1) for the digitalization of a cooking process.

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Номер записи: 36
02-01-2020 дата публикации

SYSTEMS AND METHODS OF FOOD PREPARATION AUTOMATION

Номер: US20200000284A1
Автор: Bauer Richard, Carvajal Michael A., Forrest Sean, Frio Marcus, Gallegos Yuri, Infanger Michael, Petruzzelli Fausto, Rote Scott, Schackmuth Glenn, Sweeney Donald, Zevola Luigi
Принадлежит: PRINCE CASTLE LLC

Systems and methods of bun holding and toasting use a bun dispenser and a toaster. The bun dispenser includes a bun holding cabinet in which a plurality of buns are held on shelves and each of the shelves include conveyors. A shuttle of the bun dispenser translates within at least one axis to align the shuttle with a shelf to receive a bun. A dispensing shelf of the bun dispenser receives the bun from the shuttle. A toaster receives the bun from the dispensing shelf and operates to toast the bun and dispense the toasted bun at a predetermined location. 1. A system of bun holding and toasting: a bun holding cabinet having a plurality of shelves comprising conveyors in which a plurality of buns are held in the bun holding cabinet on the shelves; and', 'a shuttle that translates within at least one axis to align the shuttle with a shelf of the plurality of shelves to receive a bun from the shelf;, 'a bun dispenser comprisinga dispensing shelf that receives the bun from the shuttle; anda toaster that receives the bun from the dispensing shelf and operates to toast the bun and dispense the toasted bun at a predetermined location.2. The system of claim 1 , wherein each of the shelves are configured to hold a plurality of rows of buns and each row of buns is arranged in the direction of travel of the conveyors.3. The system of claim 2 , wherein the bun dispenser receives an instruction of a requested bun and the shuttle operates to translate within at least one axis to align the shuttle with a predetermined bun based upon the instruction.4. The system of claim 3 , wherein the shuttle translates in two axes to align the shuttle with at least one row of buns based upon the instruction.5. The system of claim 3 , wherein the bun dispenser comprises a plurality of gates claim 3 , with each gate of the plurality associated with a row of buns claim 3 , wherein the plurality of gates are operated to permit the predetermined bun advance from the shelf into the shuttle.6. The system ...

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Номер записи: 37
02-01-2020 дата публикации

COOKING SYSTEM

Номер: US20200000286A1
Автор: JOHNCOCK JAMES, MORANDOTTI ALBERTO, Pastore Cristiano Vito
Принадлежит: WHIRLPOOL CORPORATION

A cooking system includes a kitchen utensil and a cooking hob, wherein the kitchen utensil is provided with one or more sensors arranged on the kitchen utensil. The sensors include acceleration sensors, gyroscopic sensors, and inclination sensors. The cooking appliance is provided with a control unit configured to receive data from the sensors and to elaborate information on how the kitchen utensil is being used, and to control the cooking appliance accordingly. 1. A cooking system comprising: a tip portion;', 'a removable cartridge operably coupled with the tip portion of the kitchen utensil and containing a battery, a microcomputer, a radio transmitter, and one or more sensors selected from the group consisting essentially of an acceleration sensor, a gyroscopic sensor, an inclination sensor, or a combination thereof;', 'a retainer to retain the removable cartridge in operably coupled relation with the tip portion of the kitchen utensil, and, 'a kitchen utensil adapted for manipulation by a user comprisinga household electrical cooking appliance comprising a control unit configured to receive the signals from the one or more sensors of the kitchen utensil and to evaluate the signals to determine the handling condition of the kitchen utensil and thereby assess how the kitchen utensil has been or is being used by the user.2. The cooking system according to claim 1 , wherein the handling condition of the kitchen utensil is a position claim 1 , movement claim 1 , and/or acceleration of the kitchen utensil.3. The cooking system according to claim 2 , wherein the cooking appliance comprises a user interface configured to provide an instruction to the user based on the signals generated by the one or more sensors.4. The cooking system according to claim 2 , wherein the control unit of the cooking appliance is configured to control the cooking appliance based on the signals generated by the one or more sensors.5. The cooking system according to claim 2 , wherein the tip ...

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Номер записи: 38
03-01-2019 дата публикации

PACKAGING SHEET FOR ELEVATED-TEMPERATURE USE

Номер: US20190002181A1
Автор: Wilks Ryan M., Wollaeger Corey A.
Принадлежит:

A packaging sheet is described. The sheet comprises a first layer comprising a first copolyester having a glass transition temperature of from 70° C. to 90° C. and an intrinsic viscosity of from 0.70 dl/g to 0.90 dl/g. The first copolyester comprises from 50% to 85% by volume of the sheet. The sheet also comprises a second layer comprising a second copolyester having a glass transition temperature of equal to or greater than 112° C. The second copolyester comprises from 15% to 50% by volume of the sheet. The sheet is thermally stable after exposure to temperatures up to 112° C. Various embodiments of the sheet are also described. 1. A sheet comprisinga first layer comprising a first copolyester having a glass transition temperature of from 70° C. to 90° C. and an intrinsic viscosity of from 0.70 dl/g to 0.90 dl/g, wherein the first copolyester comprises from 50% to 85% by volume of the sheet;a second layer comprising a second copolyester having a glass transition temperature of equal to or greater than 112° C., wherein the second copolyester comprises from 15% to 50% by volume of the sheet;wherein the sheet is thermally stable after exposure to temperatures up to 112° C.2. The sheet of wherein the first copolyester comprises APET.3. The sheet of wherein the second copolyester has a glass transition temperature of from 112° C. to 250° C.4. The sheet of wherein the first copolyester comprises from 50% to 85% by volume of the sheet and the second copolyester comprises from 15% to 40% by volume of the sheet.5. The sheet of wherein the first copolyester comprises from 70% to 85% by volume of the sheet and the second copolyester comprises from 15% to 30% by volume of the sheet.6. The sheet of wherein the sheet further comprises a third layer comprising the first copolyester and the second layer is positioned between the first layer and the third layer.7. The sheet of wherein the first layer and the third layer have a substantially similar thickness.8. The sheet of wherein ...

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Номер записи: 39
13-01-2022 дата публикации

ESTIMATING A CHARACTERISTIC OF A FOOD ITEM

Номер: US20220007689A1
Автор: Baldwin Douglas
Принадлежит:

A computerised device, cooking appliance, cooking system, method and one computer-readable medium are disclosed for estimating one or more characteristics of a food item. In one aspect, the cooking system includes: a computing device configured to: receive image data indicative of indicia on or about a food item; process the image data to determine a location or distortion of the indicia in three-dimensional (3D) space; and determine the one or more characteristics of the food item based at least in part on the location or distortion of the indicia; and a cooking appliance, including: one or more cooking components; and at least one processor configured to: receive the cooking program from the computing device; and control the one or more cooking components according to the cooking program. 1. A computing device for estimating one or more characteristics of a food item , comprising:at least one processor; and receive image data indicative of indicia on or about a food item;', 'process the image data to determine a location or distortion of the indicia in three-dimensional (3D) space; and', 'determine the one or more characteristics of the food item based at least in part on the location or distortion of the indicia., 'at least one non-transitory processor-readable medium storing processor-executable instructions that, when executed by the at least one processor, cause the at least one processor to2. The computing device of wherein the at least one processor is configured to process the image data using a computer-vision algorithm.3. The computing device of or wherein the one or more characteristics of the food item include at least one of a weight claim 1 , a thickness claim 1 , a volume claim 1 , a shape claim 1 , and a surface heat transfer coefficient of the food item.4. The computing device of any one of to claim 1 , wherein the at least one processor is configured to receive one or more user input characteristics of the food item claim 1 , wherein the at least ...

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Номер записи: 40
13-01-2022 дата публикации

METHOD AND SYSTEM FOR CAVITY STATE DETERMINATION

Номер: US20220007885A1
Автор: Bhogal Nikhil, Cottrell Robert, Paruchuri Jithendra
Принадлежит:

A method for cavity state determination including: receiving a cook instruction; sampling a set of cavity measurements; determining a cavity state; and selectively operating the cook cavity based on the match. 1. A method for cooking cavity control , comprising:receiving a pre-heat instruction associated with an expected cavity state;capturing a sensor measurement for a the cooking cavity of an appliance;determining a belief cavity state using the sensor measurement;determining whether the belief cavity state matches the expected cavity state;when the belief cavity state matches the expected cavity state, operating the appliance according to the pre-heat instruction; andwhen the belief cavity state does not match the expected cavity state, not operating the appliance according to the pre-heat instruction.2. The method of :wherein operating the appliance according to the pre-heat instruction, comprises operating the appliance in a high-power mode;wherein the method further comprises operating the appliance in a second mode with a lower power output than the high-power mode when the belief cavity state does not match the expected cavity state.3. The method of claim 2 , wherein a minimum power output in the high-power mode is 1800 watts.4. The method of claim 1 , wherein the belief cavity state matches the expected cavity state when a confidence score for an empty class label determined for the belief cavity state is higher than other confidence scores for food class labels.5. The method of claim 1 , further comprising:while operating the appliance according to the pre-heat instruction, detecting a foodstuff insertion event; andin response to the foodstuff insertion event, automatically operating the appliance in a second mode with a lower power output than a power output associated with the preheat instruction.6. The method of claim 1 , wherein the sensor measurement is captured using an image sensor.7. The method of claim 1 , wherein the pre-heat instruction is ...

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Номер записи: 41
13-01-2022 дата публикации

A Method For Deep Frying A Food Product, As Well As A Deep Frying Device

Номер: US20220007891A1
Автор: Van Den Bosch Petrus Wessel
Принадлежит:

Method and a deep frying device for deep frying a food product in a deep frying device, wherein the deep frying device comprises a container for fat. For reducing the chances of damaging the deep frying device by the deep frying and increasing the availability, use is made of a deep frying device comprising a pipe section for hot flue gas which protrudes into the lumen of the container but is not connected to an opposite wall. The pipe section comprises—a plurality of supply pipes for the relatively hot flue gas, and—at least one outlet pipe for the relatively cold flue gas coming from the plurality of supply pipes. 1. A method for deep frying a food product in a deep frying device , wherein the deep frying device:is arranged for heating fat using flue gas, and a bottom wall section,', 'a front wall section,', 'a rear wall section, and', 'two upright longitudinal wall sections which interconnect said front wall section and rear wall section, and the wall sections define a lumen of the container;, 'comprises a container, which container comprises wall sections, which wall sections comprise at leastwherein the container contains a fat; and the bottom wall section,', 'the front wall section,', 'the rear wall section, and', 'an upright longitudinal wall section;, 'wherein, in order to deep fry the food product, the fat is heated using a burner, and the food product is deep fried in the heated fat; characterized in that the container comprises a main wall section selected from a wall unit, and', 'a pipe section;, 'the deep frying device comprises a heating section, wherein the heating section comprises'}wherein the wall unit comprises an inlet for relatively hot flue gas and an outlet for relatively cold flue gas, and the pipe section protrudes from the main wall section into the lumen and is not rigidly connected to the other wall sections; at least one supply pipe for the relatively hot flue gas, and', 'at least one outlet pipe for the relatively cold flue gas coming ...

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Номер записи: 42
20-01-2022 дата публикации

BATTER FOR FRIED FOOD

Номер: US20220015401A1
Автор: HIWATASHI Souichiro, ISHIKAWA Yasuyoshi, ITO Takashi, SHIGEMATSU Toru, TAKASU Ryosuke, TSUJI Akito
Принадлежит: Nisshin Foods Inc.

Provided are a fried food having a favorable appearance and an improved coating texture, and a batter for producing the same. The batter for fried foods contains a pregelatinized crosslinked starch. The pregelatinized crosslinked starch has a degree of pregelatinization of 65% or more, and a starch solution obtained by adding 1000 parts by mass of water to 100 parts by mass of the pregelatinized crosslinked starch has a viscosity of 500 mPa·s or less when the viscosity is measured with a rotary viscometer under conditions of a product temperature of 25° C. and 12 to 30 rpm. 1. A batter , comprising a pregelatinized crosslinked starch , whereinthe pregelatinized crosslinked starch has a degree of pregelatinization of 65% or more, anda starch solution containing the pregelatinized crosslinked starch and water at a mass ratio of 1:10 has a viscosity of 500 mPa·s or less.2. The batter according to claim 1 , wherein the pregelatinized crosslinked starch is a pregelatinized phosphoric acid-crosslinked starch.3. The batter according to claim 1 , the batter comprising 5 to 100% by mass of the pregelatinized starch.4. The batter according to claim 1 , wherein the pregelatinized crosslinked starch contains a fraction that does not pass through a sieve having an opening of 400 μm and passes through a sieve having an opening of 2000 μm in an amount of 50% by mass or more in the total mass of the pregelatinized crosslinked starch.5. The batter according to claim 1 , wherein the starch is an above-ground starch.6. The batter according to claim 1 , which is in a powder form.7. (canceled)8. A method for producing a fried food claim 1 , the method comprising:attaching a batter comprising a pregelatinized crosslinked starch to a food ingredient, anddeep-frying the food ingredient to which the batter is attached,wherein the pregelatinized crosslinked starch has a degree of pregelatinization of 65% or more, anda starch solution containing the pregelatinized crosslinked starch and water ...

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Номер записи: 43
20-01-2022 дата публикации

Method for controlling a steam generating system for a domestic steam cooking oven and steam generating system

Номер: US20220018532A1
Автор: Alberto DELL'OLIO, Marco CARNEVALI, Massimo Banzato
Принадлежит: Electrolux Appliances AB

The present invention relates to a method for controlling a steam generating system (10) for a domestic steam cooking oven (40). A steam generator (26) and an inlet valve (16) are controlled by a regulating thermal switch (30) and a limiting thermal switch (32). The regulating thermal switch (30) and the limiting thermal switch (32) respond to a temperature within and/or at the steam generator (26). A threshold value of the limiting thermal switch (32) is higher than a threshold value (Ts) of the regulating thermal switch (30). The steam generator (26) is deactivated and the inlet valve (16) is activated by the regulating thermal switch (30), if the temperature (T) of the steam generator (26) exceeds the threshold value (Ts) of the regulating thermal switch (30).

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Номер записи: 44
14-01-2021 дата публикации

Food containing heat-treated vegetable, process of producing the same, and method for reducing unpleasant taste of vegetable

Номер: US20210007375A1
Автор: Anna Fujiwara
Принадлежит: Mizkan Holdings Co Ltd

A food product includes a heat-treated vegetable. A content of 3,4-dimethylthiophene (x) in the food product ranges from 0.00035 mg/kg to 3 mg/kg. A content of 2,4-dimethylthiophene (y) in the food product ranges from 0.00015 mg/kg to 3 mg/kg. A content of furfural (z) in the food product ranges from 0.1 mg/kg to 10 mg/kg.

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Номер записи: 45
14-01-2021 дата публикации

Coating material for deep-fried food

Номер: US20210007387A1
Автор: Tomoki Abe, Yuichi ISHIZAKI
Принадлежит: Nichirei Foods Inc

Disclosed is a batter for a deep-fried food product containing saccharide, cereal flour, and water, wherein in a deep-fried food product obtained by deep-frying a processed food product for deep-frying containing the batter for the deep-fried food product, the value of water activity of a coating layer including a heated batter layer derived from the batter for the deep-fried food product is 0.620 to 0.900. It is possible to retain an excellent texture of the coating in the deep-fried food product by use of this batter.

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Номер записи: 46
11-01-2018 дата публикации

METHOD AND SYSTEM FOR MICROWAVE DECONTAMINATION OF FOOD SURFACES

Номер: US20180007922A1
Автор: Andersen Jens Scheller, Bardenshtein Alexander, Gunvig Annemarie, Torngren Ann Mari
Принадлежит:

A method and a system for decontamination the surface of food items such as meat pieces is described. A method includes obtaining at least one food item and/or at least one meat piece to be surface decontaminated, microwave treating the food item and/or the meat piece with microwaves in the range of 0.5-18 GHz such as 4-18 GHz, wherein the microwave treating is performed on at least one food item and/or meat piece which is packed in a packaging material, and/or the food item and/or meat piece pivot during microwave treating at least along two circular paths. 115-. (canceled)16. A method for decontaminating the surface of at least one meat piece with a non-processed interior , said method comprising the steps of:microwave treating at least one meat piece with a non-processed interior with microwaves in the range of 0.5-4 GHz or in the range of 4-18 GHz, wherein said microwave treating is performed on said at least one meat piece, the at least one meat piece packed in a packaging material comprising an active or passive material;microwave treating the at least one meat piece for a time period such that the meat surface becomes decontaminated and the interior of the meat piece is not heated substantially; andobtaining at least one surface decontaminated meat piece with a non-processed interior.17. The method according to claim 16 , wherein the packaging material comprises a susceptor material capable of interacting with microwaves by becoming heated.18. The method according to claim 16 , wherein said microwave treatment is performed for a duration of time such that water boils at the meat surface or between the meat surface and the packaging material claim 16 , or both.19. The method according to claim 16 , wherein the packaging material is sealed by vacuum sealing.20. The method according to claim 16 , wherein the packaging material comprises at least one valve or semi-permeable membrane allowing steam to diffuse out of the packaging material claim 16 , or both.21. ...

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Номер записи: 47
11-01-2018 дата публикации

LIQUID MOVEMENT AND CONTROL WITHIN A ROTATABLE CONTAINER FOR FOOD PREPARATION

Номер: US20180008080A1
Автор: Otillar Robert P., Sequeira Antonia L., Storek David
Принадлежит:

An apparatus and method for controlling the movement of liquids into and out of a container is described. The cleanable, portable, fully automated apparatus includes a main container for holding the food product, a liquid inlet container having a liquid inlet and inlet valve for controllably providing liquid into the main container and a liquid outlet container receiving liquid drained from the main container. A heater automatically heats the main container and a motor rotates or otherwise moves the main container from a receiving position for receiving fresh liquid from the inlet container to a drainage position for draining waste liquid via gravity from the main container into the outlet container. This rotation/movement of the main container can be used repeatedly to add fresh liquid and remove waste liquid during multiple fully automated cycles (e.g., sprouting, rinsing, soaking, cooking, etc.) that do not require user interaction. 1. A portable apparatus for preparing and cooking a dry food product , comprising:a main container for receiving holding a dry food product;a liquid inlet container connected to the main container for storing liquid to be added to the dry food product;a liquid inlet opening from the liquid inlet container for controllably providing liquid into the main container with the dry food product;an inlet valve connected to the liquid inlet opening for automated regulation of inflow of liquid into the main container;a liquid inlet/outlet opening in the main container for controllably receiving liquid from the liquid inlet container through the inlet valve into the main container holding the dry food product;a heater in contact with the main container for automated heating of the dry food product with the liquid received in the main container from the liquid inlet container;a display for receiving user input from a user regarding a desired time for completion of cooking of the dry food product in the main container; a controller in ...

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Номер записи: 48
03-01-2019 дата публикации

METHOD FOR OPERATING A COMMERCIAL COOKING DEVICE AND SUCH A COOKING DEVICE

Номер: US20190008004A1
Автор: Wild Hannes
Принадлежит:

A method for operating the cooking device, especially a commercial cooking device cooking device with different operating modes, which has a least one heating device, a main cooling fan, at least one electrical component in a first space directly acted upon by the main cooling fan, at least one other electrical component which is to be cooled in a second space not directly acted upon by the main cooling fan, wherein the method has the following method steps: determining and setting limit temperatures which are assigned to the operating modes with cooling being initiated when these are exceeded, determining the activated operating mode, determining whether in the first space a temperature that is dependent on the activated operating mode exceeds the limit temperature assigned to the activated operating mode, and activating the main cooling fan if it is determined that the temperature is above the limit temperature or limit temperatures, wherein part of the aspirated air flow is conducted directly into the second space. 1. A method for operating a commercial cooking device with different operating modes which comprises:at least one heating device,a main cooling fan,at least one component in a first space that is directly acted upon by the main cooling fan, andat least one additional component to be cooled in a second space that is not directly acted upon by the main cooling fan,wherein the method comprises the following steps:establishing and setting or calculating temperature limits that are assigned to the operating modes and for which, when said temperature limits are exceeded, a cooling is initiated;determining the activated operating mode;determining or calculating whether a temperature, which is a function of the activated operating mode exceeds the temperature limits assigned to the activated operating mode; andactivating the main cooling fan if it is determined that the temperature limit or the temperature limits is or are exceeded, wherein a portion of the ...

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Номер записи: 49
10-01-2019 дата публикации

METHOD FOR PREPARING FROZEN OR REFRIGERATED FRIED EGGS

Номер: US20190008175A1
Автор: YZUEL SANZ FRANCISCO JAVIER
Принадлежит:

A method for preparing frozen or refrigerated fried eggs from whole, fresh eggs, the method comprising: breaking whole, fresh eggs () into a support () impregnated with edible fat; introducing the support () carrying the broken whole fresh eggs () into an oven () comprising ventilation means; heating the oven until the inner part of the yolk of the broken whole fresh eggs reaches a temperature of 65 to 73° C.; taking said support carrying the eggs out of the oven, wherein said eggs are fried eggs; cooling the fried eggs for reducing their residual heat in order to prevent the inner part of the yolk to exceed 73° C.; freezing or refrigerating the cooled fried eggs. 1. A method for preparing frozen or refrigerated fried eggs from whole , fresh eggs , the method comprising:{'b': 1', '3, 'breaking whole, fresh eggs () into a support () impregnated with edible fat;'}{'b': 3', '2', '4, 'introducing the support () carrying the broken whole fresh eggs () into an oven () comprising ventilation means;'}heating the oven until the inner part of the yolk of the broken whole fresh eggs reaches a temperature of 65 to 73° C.;taking said support carrying the eggs out of the oven, wherein said eggs are fried eggs;cooling the fried eggs for reducing their residual heat in order to prevent the inner part of the yolk from exceeding 73° C.;freezing or refrigerating the cooled fried eggs.23. The method of claim 1 , wherein the oven is heated until the inner part of the yolk of the broken whole fresh eggs placed on the support () introduced in the oven reaches a temperature of 67 to 72° C.;33. The method of claim 2 , wherein the oven is heated until the inner part of the yolk of the broken whole fresh eggs placed on the support () introduced in the oven reaches a temperature of 69 to 71° C.;4. The method of claim 1 , wherein said step of cooling the fried eggs for reducing their residual heat is done by quickly forcing a reduction in the temperature of the fried eggs.5. The method of claim ...

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Номер записи: 50
10-01-2019 дата публикации

Vibrating Cooking System

Номер: US20190008189A1
Автор: Reischmann Michael
Принадлежит:

A cooking system that utilizes vibration to improve the convenience of preparing food and the quality of the finished product. The system uses a vibrating device coupled to a cooking vessel with a pad and/or isolation blocks disposed between the vibrator and the vessel. The cooking system can be adapted to prepare specific foods in specific quantities, such as popcorn in pre-packaged containers. 1. (canceled)2. (canceled)3. (canceled)4. (canceled)5. (canceled)6. (canceled)7. (canceled)8. (canceled)9. (canceled)10. (canceled)11. (canceled)12. (canceled)13. (canceled)14. (canceled)15. (canceled)16. (canceled)17. A cooking system for heating the contents of a cooking vessel , comprising:a surface adapted to support the cooking vessel;a coil for creating an oscillating magnetic field that interacts with and generates an amount of heat in the cooking vessel;a vibrator coupled to said surface for vibrating said surface; anda pad on said surface and underneath the cooking vessel.18. The cooking system of claim 1 , further comprising that the pad is formed of a thermally insulating claim 1 , elastically deformable material.19. The cooking system of claim 1 , further comprising a recess formed in said surface in which at least a portion of said pad is disposed such that horizontal movement of said pad relative to said surface is substantially prevented.20. The cooking system of claim 1 , further comprising that removal of said pad from said surface is not impeded.21. The cooking system of claim 1 , further comprising that the pad is formed of a material adapted to create a friction force between the pad and the cooking vessel sufficient to substantially prevent sliding of the vessel relative to the surface.22. The cooking system of claim 1 , further comprising at least one elastomeric isolation block positioned between said surface and a support for said surface.23. The cooking system of claim 1 , further comprising a housing in which said surface claim 1 , said coil claim 1 ...

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Номер записи: 51
10-01-2019 дата публикации

METHODS AND COMPOSITIONS FOR CONSUMABLES

Номер: US20190008192A1
Автор: "BROWN PATRICK OREILLY", Eisen Michael, Solomatin Sergey, VARADAN RANJANI, Vrljic Marija
Принадлежит:

Provided herein are methods and compositions related to plant based meat substitutes which have properties similar to meat. 130-. (canceled)31. A meat replica food product comprising:a heme-iron-containing protein;10% or more by weight of a plant protein;a sugar; anda sulfur compound, an amino acid, or a combination thereof;wherein the meat replica food product contains no animal myoglobin,wherein cooking the meat replica food product results in the production of at least two volatile compounds that have a meat-associated aroma as compared to a corresponding meat replica food product lacking the heme-iron-containing protein.32. The meat replica food product of claim 31 , wherein the meat replica food product contains between 0.01% and 5% claim 31 , by weight claim 31 , of the heme-iron-containing protein.33. The meat replica food product of claim 32 , wherein the meat replica food product contains between 0.05 and 2% claim 32 , by weight claim 32 , of the heme-iron-containing protein.34. The meat replica food product of claim 32 , wherein the meat replica food product contains between 0.05 and 0.6% claim 32 , by weight claim 32 , of the heme-iron-containing protein.35. The meat replica food product of claim 31 , wherein the one or more heme-iron-containing proteins are selected from the group consisting of leghemoglobin claim 31 , non-symbiotic hemoglobin claim 31 , chlorocruorin claim 31 , erythrocruorin claim 31 , protoglobin claim 31 , a cytochrome claim 31 , a cyanoglobin claim 31 , and a flavohemoglobin.36. The meat replica food product of claim 35 , wherein the heme-iron-containing protein is leghemoglobin.37. The meat replica food product of claim 31 , wherein the heme-iron-containing protein is a globin.38. The meat replica food product of claim 31 , wherein the heme-iron-containing protein comprises an amino acid sequence having at least 70% homology to any of the amino acid sequences set forth in SEQ ID NOs: 1-3.39. The meat replica food product of claim ...

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Номер записи: 52
09-01-2020 дата публикации

High Stearic Acid Marinade

Номер: US20200008440A1
Автор: De Lima Christopher Mark, Ma Jun, Theron Karin Alicia
Принадлежит: Bunge Loders Croklaan B.V.

A fat composition comprises: greater than 70% by weight stearic acid; from 5% to 20% by weight oleic acid; and from 1% to 10% by weight palmitic acid; said percentages of acids referring to acids bound as acyl groups in glycerides in the fat composition and being based on the total weight of C8 to C24 fatty acids; and greater than 40% by weight of StStSt triglycerides and greater than 10% by weight of PSttriglycerides based on total triglycerides present in the composition, and a weight ratio of PSt:StStSt triglycerides of less than 0.5, wherein P is palmitic acid and St is stearic acid. The fat may be used in a marinade. 1. A fat composition comprising:greater than 70% by weight stearic acid;from 5% to 20% by weight oleic acid; andfrom 1% to 10% by weight palmitic acid;the percentages of the acids referring to acids bound as acyl groups in glycerides in the fat composition and being based on the total weight of C8 to C24 fatty acids; and{'sub': '2', 'greater than 40% by weight of StStSt triglycerides and greater than 10% by weight of PSttriglycerides based on total triglycerides present in the composition, and'}{'sub': '2', 'a weight ratio of PSt:StStSt triglycerides of less than 0.5,'}wherein P is palmitic acid and St is stearic acid.2. The fat composition as claimed in claim 1 , comprising from 8% to 18% by weight oleic acid.3. The fat composition as claimed in comprising from 70% to 80% by weight stearic acid.4. The fat composition as claimed in claim 1 , comprising from 2% to 8% by weight palmitic acid.5. The fat composition as claimed in any one of the preceding claim 1 , comprising from 45% to 65% by weight of StStSt triglycerides.6. The fat composition as claimed in claim 1 , having a weight ratio of PSt:StStSt triglycerides in the range of from 0.15 to 0.4.7. The fat composition as claimed in claim 1 , having a PSt content of from 0.5% to 2% by weight.8. The fat composition as claimed in claim 1 , which comprises or consists of a stearin fraction of an ...

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Номер записи: 53
09-01-2020 дата публикации

SYSTEM AND METHOD FOR DEEP FRYING POULTRY WHILE AVOIDING SKIN DAMAGE

Номер: US20200008451A1
Автор: POPEIL Ronald M.
Принадлежит:

A system and method for cooking a food item, such as poultry, includes heating cooking fluid in a cooking vessel to a temperature sufficient to cook poultry and placing the poultry on a substantially horizontal perforate plate, breast down, such that the poultry is at least partially immersed in the cooking fluid. The perforate plate prevents poultry skin from sticking to a support, such as a deep fry cooking basket. The immersed poultry is cooked for a selected cooking period and then removed, along with the perforate plate from the cooking fluid. The poultry is then removed from contact with the perforate plate. 1. A method comprising:heating cooking fluid in a cooking vessel to a selected cooking temperature;placing a food item on a substantially horizontal perforate plate such that the food item is at least partially immersed in the cooking fluid, wherein the perforate plate forms at least a portion of a bottom wall of a cooking basket such that all contact between the food item and the bottom wall is at the perforate plate;rotating the food item such that a different surface portion of the food item is in contact with the perforate plate;cooking the at least partially immersed food item for a selected cooking period after rotation of the food item;removing the food item and perforate plate from the cooking fluid; andremoving the food item from contact with the perforate plate.2. The method of further comprising applying a non-stick lubricator to the perforate plate prior to placing the food item on the perforate plate.3. The method of further comprising placing the perforate plate in a cooking basket prior to placement of the food item on the perforate plate such that the cooking basket is at least partially immersed in the cooking fluid and the perforate plate is fully immersed in the cooking fluid.4. The method of wherein the cooking fluid flows into the cooking basket through sides of the cooking basket that are substantially open wire mesh and through a ...

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Номер записи: 54
12-01-2017 дата публикации

HEATING COOKING DEVICE AND HEATING COOKING METHOD USING SUPERHEATED VAPOR

Номер: US20170010005A1
Автор: Tomoda Hiroshi
Принадлежит: Tomoda Selling & Sailing Co., Ltd.

A heating cooking device includes a casing accommodating a heating furnace allowing a heating target to be located therein; a water storage tank; a hot vapor generation device connected with the water storage tank; a superheated vapor generation device heating hot vapor; a fan introducing superheated vapor into the heating furnace; and a superheated vapor discharge portion. The hot vapor generation device includes a first electric heater; and a first housing accommodating the first electric heater. A water level in the first housing matches a water level in the water storage tank. The superheated vapor generation device includes a second electric heater; and a second housing accommodating the second electric heater. At least a part of the second housing is located in an interior of the heating furnace. The hot vapor generation and the superheated vapor generation device are accommodated in the casing. 1. A heating cooking device performing heating by use of superheated vapor , comprising:a casing accommodating a heating furnace allowing a heating target to be located therein;a water storage tank accommodated in the casing, the water storage tank storing a liquid;a hot vapor generation device connected with the water storage tank via a communication pipe, the hot vapor generation device heating the liquid supplied from the water storage tank to generate hot vapor;a superheated vapor generation device connected with the hot vapor generation device, the superheated vapor generation device heating the hot vapor generated by the hot vapor generation device to generate superheated vapor;a fan introducing the superheated vapor generated by the superheated vapor generation device into the heating furnace;an introduction pipe having an end connected with the fan and another end connected with a top part of the heating furnace; anda superheated vapor discharge portion connected with the introduction pipe, the superheated vapor discharge portion discharging the superheated ...

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Номер записи: 55
27-01-2022 дата публикации

METHOD FOR OPERATING A DOMESTIC COOKING APPLIANCE AND DOMESTIC COOKING APPLIANCE

Номер: US20220030677A1
Автор: Kuchler Markus, Rigorth Kerstin, Sterz Sebastian
Принадлежит:

A domestic cooking appliance having a cooking space, a food treatment device for treating food located in the cooking space with several parameter configurations, and a sensor determining a measured value distributions of a surface property of the food. The food is cooked locally differently using at least two different parameter configurations, wherein the food treatment device is operated for a predetermined period of time with one parameter configuration, and a measured value distribution of the surface property is determined with the sensor after expiry of the period of time. A quality value is determined from the measured value distribution and, when the quality value, as determined by comparing at least two different scalar variables calculated from the same measured value distribution, does not meet a specified quality criterion, the food treatment device is operated with another parameter configuration. 117-. (canceled)18. A method for operating a household cooking appliance , said method comprising:operating a food treatment apparatus of the household cooking appliance for a predetermined time period with one of the at least two parameter configurations,treating food located in a cooking chamber of the food treatment apparatus locally differently by means of the at least two parameter configurations,following an expiration of a time period, determining a measured-value distributions of a surface property of the food with a sensor directed into the cooking chamber,determining a quality value by comparing at least two different scalar variables calculated from the measured-value distribution, and,when the quality value does not meet a predetermined quality criterion, subsequently operating the food treatment apparatus with another of the at least two parameter configurations.19. The method of claim 18 , wherein the at least two different scalar variables are different mathematical average values.20. The method of claim 19 , wherein the at least two different ...

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Номер записи: 56
03-02-2022 дата публикации

MYCELIATED VEGETABLE PROTEIN AND FOOD COMPOSITIONS COMPRISING SAME

Номер: US20220030911A1
Автор: AKAMITTATH Joseph George, CLARK Anthony J., DAVIS Huntington, HAHN Alan D., JENSEN Savita, KELLY Brooks John, LANGAN James Patrick, McDONALD Todd, Schmidt Lisa, SONI Bhupendra Kumar
Принадлежит: MycoTechnology, Inc.

Provided is a food composition which include a myceliated high-protein food product and methods to make such compositions, which are mixtures of myceliated high-protein food products and other edible materials. A food composition includes dairy alternative products, ready to mix beverages and beverage bases; extruded and extruded/puffed products; sheeted baked goods; meat analogs and extenders; baked goods and baking mixes; granola; and soups/soup bases. Food compositions also include texturized plant protein which can be used for making meat-structured plant protein meat analog or meat extender products. The food compositions have reduced undesirable flavors and reduced undesirable aromas due to use of myceliated high-protein food products as compared to use of similar high-protein material that is not myceliated. 132-. (canceled)33. A method to produce a food composition , comprising the steps of:(a) providing a myceliated high-protein food product, comprising the steps of either:{'i': Lentinula edodes, Agaricus', 'Pleurotus', 'Boletus', 'Laetiporus, '(i) providing an aqueous medium comprising a high-protein material, wherein the aqueous medium comprises at least 60 (w/w) protein on a dry weight basis, wherein the media comprises at least 50 g/L protein and wherein the high protein material is from a plant source comprising soy; inoculating the medium with a fungal culture wherein the fungal culture comprises spp., spp., spp., or spp, and culturing the medium to produce a myceliated high-protein food product, wherein the myceliated high-protein food product has reduced bitterness flavor and reduced beany aromas compared to the high-protein material that is not myceliated;'}or,{'i': Lentinula edodes, Agaricus blazeii, Pleurotus', 'Boletus', 'Laetiporus, '(ii) providing a myceliated high-protein food product, wherein the myceliated high-protein food product is at least 60% (w/w) protein on a dry weight basis, wherein the myceliated high protein food product is ...

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Номер записи: 57
19-01-2017 дата публикации

METHOD OF PREPARING A FOOD PRODUCT

Номер: US20170013865A1
Автор: Valentine Rick
Принадлежит:

The present invention relates to a method of preparing a food product for commercial distribution and consumption by consumers. The method involves placing one or more raw food products into a vacuum pack bag and vacuum packing it. The vacuum pack bag is placed into a circulator that has an insulated tank, a pump, a heated coil, and a thermostat. The raw food product is cooked to a predetermined temperature and then removed and stabilized while still in the vacuum pack bag. The now cooked food product is then prepared for sale to a consumer. Though in some embodiments the cooked food product is prepared at a second location, such as by a caterer that reheats the product to a desired temperature. The same vacuum pack bag is used throughout the inventive method. 1. A method of preparing a food product for commercial distribution and consumption by consumers comprising:providing a circulator having an insulated tank, a pump, a heated coil, and a thermostat;obtaining a raw food product and vacuum packing it in a vacuum pack bag;placing the raw food product within the vacuum pack bag into a body of water of the insulated tank;cooking the raw food product within the vacuum pack bag to a predetermined temperature, such that a cooked food product is formed within the vacuum pack bag; andselling the cooked food product within the vacuum pack bag to a consumer.2. The method of further comprising the step of flavoring the raw food product.3. The method of wherein the insulated tank holds at least fifty gallons of water.4. The method of wherein the insulated tank holds at least one hundred gallons of water.5. The method of further comprising the step of stabilizing the cooked food product within the vacuum pack bag.6. The method of further comprising the step of freezing the cooked food product within the vacuum pack bag.7. The method of further comprising the step of labeling the vacuum pack bag prior to placing the raw food product inside the vacuum pack bag.8. The method of ...

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Номер записи: 58
18-01-2018 дата публикации

COOKING METHOD FOR FORMING COOKED EGG PRODUCT

Номер: US20180014560A1
Автор: Waltz Charlotte
Принадлежит:

Cooking eggs includes placing a shelled egg within a cup-shaped mold, and positioning the mold in a water bath. The water bath is contained in a cooking vessel, heated to generate steam for a period of time sufficient to cook the yolk and white of the egg. The cooking vessel is covered during the heating so as to form a finish on the cooked yolk and white that approximates hard-boiling. 1. A method of cooking eggs comprising:placing a shelled egg within a cup-shaped mold such that the yolk and white partially fill the mold;positioning the mold in a water bath such that a base of the mold is in contact with a floor of a cooking vessel containing the water bath, and a lip of the mold is above a level of the water;heating the cooking vessel so as to heat the water to generate steam, for a period of time sufficient to cook the yolk and white; andcovering the cooking vessel during the heating such that the steam is circulated within the cooking vessel so as to form a finish on the cooked yolk and white that approximates that of hard-boiling.2. The method of wherein the placing of the shelled egg includes placing the yolk and white into a cup-shaped mold claim 1 , and further comprising applying release agent to the mold prior to the placing of the shelled egg.3. The method of wherein the mold is formed of silicone and has a mold surface with a varying contour that imparts a mirror-image contour to the cooked yolk and white.4. The method of wherein the heating of the cooking vessel includes applying heat energy to an outside bottom surface of the cooking vessel at a level equivalent to result in a dry heated temperature of the floor that is from about 325 degrees F. to about 425 degrees F.5. The method of wherein the shelled egg is one of a plurality of shelled eggs within a plurality of cup-shaped molds positioned within the water bath.6. The method of wherein a depth of each of the plurality of cup-shaped molds is about two inches or less claim 5 , a width of each of ...

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Номер записи: 59
18-01-2018 дата публикации

MULTIGRAIN SNACK

Номер: US20180014561A1
Автор: SHEFER Rafi, SHLOMI Nissim
Принадлежит:

The invention provides a multigrain snack exhibiting organoleptic properties of typical spicy snacks while containing health-promoting components of typical breakfast cereals meals. The snack can be a part of a low fat and healthy diet for common and safe consumption by any person, including a child. 1. A multigrain snack product comprising a flake , wherein said flake comprises at least three kinds of cereals and an additive comprising a spicy or savory flavor and/or taste.2. The multigrain snack of claim 1 , wherein said cereals kinds are selected from the group consisting at least of rice claim 1 , corn claim 1 , wheat claim 1 , and oats.3. The multigrain snack of claim 1 , comprising less than 5% water and less than 5% fat.4. The multigrain snack product of claim 1 , being a low-fat savory snack exhibitingi) the crunchiness and flavor of typical savory snacks;ii) the appearance of typical breakfast cereal flakes; andiii) the same content of beneficiary components as typical breakfast cereal flakes, including the contents of fibers and proteins.5. The multigrain snack of claim 1 , wherein said flakes keep their shape during packaging claim 1 , storage claim 1 , and transport of the product.6. The multigrain snack of claim 1 , wherein said additive comprises a spicy or savory flavor and/or taste selected from flavor and/or taste of barbecue claim 1 , meat claim 1 , mixed meat claim 1 , beef claim 1 , lamb claim 1 , game claim 1 , fowl claim 1 , chicken claim 1 , fish claim 1 , shrimp claim 1 , ham claim 1 , bacon claim 1 , grill claim 1 , smoke claim 1 , onion claim 1 , sesame claim 1 , cinnamon claim 1 , pepper claim 1 , salt and vinegar claim 1 , sea salt and pepper claim 1 , caramel salt claim 1 , tomato claim 1 , potato claim 1 , potato chips claim 1 , green chili claim 1 , hot chili claim 1 , sweet chili claim 1 , olive claim 1 , rosemary claim 1 , oregano claim 1 , cumin claim 1 , mixed spice claim 1 , mixed herbs claim 1 , ranch salad dressing claim 1 , ...

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Номер записи: 60
18-01-2018 дата публикации

Method and System for Making Protein Loaf, and Protein Loaf

Номер: US20180014563A1
Автор: Auernheimer Mark Edward, Matulis Richard John, Pasternak Benjamin Todd, VanDevanter Scott R.
Принадлежит: Sugar Creek Packing Co.

A method for making a protein loaf, which may take the form of whole-muscle poultry, beef, pork, or veal, may include coating at least a portion of at least one of two pieces of protein with a bonding enzyme preparation along a bonding surface of one of the pieces; nesting the two pieces of protein in a mold and orienting the pieces such the coated bonding surface contacts a bonding surface of the other of the two pieces of protein; evacuating and sealing the pieces in a package such that the pieces are urged together along the bonding surfaces thereof and conform to the mold to form a loaf shape; and holding the pieces in the sealed package a time interval sufficient to allow the bonding enzyme preparation to cause cross-linking to occur between the bonding surfaces to form a unitary protein loaf from the two pieces of protein. 1. A method for making a poultry loaf , the method comprising:coating at least a portion of at least one of two pieces of poultry with a bonding enzyme preparation along a bonding surface of the at least one of two pieces of poultry;nesting the two pieces of poultry in a mold and orienting the two pieces of poultry such the coated bonding surface of the at least one of the two pieces of poultry contacts a bonding surface of the other of the two pieces of poultry;evacuating and sealing the two pieces of poultry in a package such that the two pieces of poultry are urged together along the bonding surfaces thereof and conform to the mold to form a loaf shape; andholding the pieces of poultry in the sealed package a time interval sufficient to allow the bonding enzyme preparation to cause cross-linking to occur between the bonding surfaces to form a unitary poultry loaf from the two pieces of poultry.2. The method of claim 1 , further comprising sous vide cooking the poultry loaf while in the package.3. The method of claim 2 , further comprising freezing the sous vide cooked poultry loaf while in the package.4. The method of claim 1 , further ...

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Номер записи: 61
18-01-2018 дата публикации

Baby food maker

Номер: US20180014683A1
Автор: Dov Z. Glucksman
Принадлежит: Individual

A method and apparatus for steaming and blending food products, also usable for sterilizing baby bottles as needed. The apparatus includes a base including a removable steam chamber and a motor driven drive shaft. A container assembly including a blade assembly can be mounted to the base for steaming the food and for blending the food. The apparatus may further include a steam diverter plate for sterilizing articles such as baby bottles.

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Номер записи: 62
17-01-2019 дата публикации

MULTICOOKER

Номер: US20190014943A1
Автор: Ferguson Samuel Andrew Seton, Gill Aaron Michael, Golino Amy Lorraine, Phillips Michael Paul, Swanhart Mackenzie Lee
Принадлежит:

A cooking system includes a housing and at least one heating element connected to the housing. A control panel is operable to control operation of the at least one heating element. The control panel includes at least one input operable to select a stored sequence of operation of said at least one heating element from a plurality of stored sequences of operation. 1. A cooking system comprising:a housing;at least one heating element connected to said housing; anda control panel for controlling operation of said at least one heating element, said control panel including at least one input operable to select a stored sequence of operation of said at least one heating element from a plurality of stored sequences of operation.2. The cooking system of claim 1 , wherein each of said plurality of stored sequences selectable via said at least one input corresponds to a recipe identified by a distinct alphanumeric indicator.3. The cooking system of claim 2 , wherein said control panel further comprises a display associated with said at least one input claim 2 , said display being operable to show said alphanumeric indicator of said selected stored sequence of operation.4. The cooking system of claim 2 , wherein each of said recipes corresponding to said plurality of stored sequences of operation of said at least one heating element is operable to cook a meal in less than or equal to 30 minutes.5. The cooking system of claim 2 , wherein each of said recipes corresponding to said plurality of stored sequences of operation of said at least one heating element is operable to cook a grain.6. The cooking system of claim 2 , wherein each of said recipes corresponding to said plurality of stored sequences of operation of said at least one heating element is operable to poach a food product.7. The cooking system of claim 2 , wherein each of said recipes corresponding to said plurality of stored sequences of operation of said at least one heating element is operable to form a food ...

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Номер записи: 63
16-01-2020 дата публикации

SYSTEM AND METHOD FOR PREPARING MEAT PRODUCTS

Номер: US20200015487A1
Автор: Donnel James Scott
Принадлежит:

A method and system for preparing meat products is provided. In various embodiments, methods and systems for preparing and producing jerky are provided. Embodiments of the present disclosure comprise structure for efficiently distributing, moving, marinating and preparing meat products including jerky. Enhanced efficiencies for jerky production and marinade usage are provided. 1. A system for handling and preparing jerky , the system comprising:a rack member operable to support a meat product and to allow at least a portion of the meat product to be exposed to an external environment;a tank comprising an internal volume operable to receive the rack member;the tank comprising a sump in a lower portion of the tank, the sump operable to receive fluid that is gravity-fed to the sump;the sump comprising at least one outlet;a conduit in fluid communication with the outlet;a pump in communication with the conduit, wherein the pump is operable to provide a force to convey a fluid from the settling portion; anda dispensation device operable to dispense a fluid to the rack member.2. The system of claim 1 , wherein an inlet of the pump is connected to the conduit claim 1 , and wherein an outlet of the pump is connected to the dispensation device and the pump is operable to recirculate a fluid within the tank.3. The system of claim 1 , wherein the dispensation device is positioned vertically above the tank.4. The system of claim 1 , wherein the sump comprises a drain valve that is operable to selectively dispense tank contents.5. The system of claim 1 , wherein at least one of the tank and the rack member comprises stainless steel.6. The system of claim 1 , wherein the rack member comprises a support member and a plurality of horizontally-extending screens claim 1 , the horizontally-extending screens being selectively removable from the support member.7. The system of claim 6 , wherein the horizontally-extending screens are spaced apart from one another by at least ...

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Номер записи: 64
21-01-2021 дата публикации

NOVEL PROCESS FOR PREPARING HABESHA DRIED FOOD PRODUCTS

Номер: US20210015128A1
Автор: Ghebre-Sellassie Isaac, Teweldemedhin Amleset
Принадлежит:

Habesha dried food product is prepared according to the steps of: selecting ingredients from at least one of a major food group, an accessory food group, and a whole grain; cooking the selected ingredients according to a Habesha cuisine to result in a form of food; partially dehydrating and freeze drying the freshly prepared form of food to result in segmented dried form of food; or directly freeze drying the freshly prepared form of food to result in powdered dried form of food; and packaging the dried form of food in moisture resistant containers to result in packaged Habesha dried food product. Dried food thus prepared results in less digestive discomfort, shortened food preparation, reduced objectionable smell, and stable products requiring no refrigeration. 1. A process for preparing Habesha dried food product , comprising the steps of:(a) selecting ingredients from at least one of a major food group, an accessory food group, and a whole grain;(b) cooking the selected ingredients in the style according to a Habesha cuisine to result in a fresh form of food, which is one of a sauce, a stew and a meal; and(c) determining a final state as either a segmented dried form of food, or a powdered dried form of food,wherein if the final state in step (c) is the segmented dried form of food, the process of preparing Habesha dried food product further comprises the steps of:(d) partially dehydrating the fresh form of food in step (b) to 20%-30% of water by weight to result in a cake of food;(e) cutting the cake of food on a tray to result in a segmented cake of food;(f) freezing the segmented cake of food at −20° C. to result in a frozen segmented cake of food;(g) freeze-drying the frozen segmented cake of food to result in the segmented dried form of food; and(h) packaging the segmented dried form of food in a moisture-resistant bag, or in a glass jar containing an oxygen absorber to result in the Habesha dried food product,wherein if the final state in step (c) is the ...

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Номер записи: 65
21-01-2021 дата публикации

METHOD AND APPARATUS FOR PREPARING AN EDIBLE FOOD OR BEVERAGE PRODUCT

Номер: US20210015129A1
Автор: Ait Bouziad Youcef
Принадлежит:

The invention relates to an apparatus () for preparing an edible food or beverage product starting from dehydrated raw material and comprising at least two complementary zones () where a certain raw material, or series of it, is processed in at least two steps, the two zones () being defined as:—a primary zone () receiving one or a series of raw dehydrated material and a fluid, typically water, comprising primary processing means () and shaping means () configured to process and to dispense the processed product into a secondary zone;—a secondary zone () receiving the one or multitude of processed products from the primary zone () comprising distinct secondary processing means () and distinct heating means (), the secondary zone () being configured to process further the products from the primary zone () into their final configuration; both zones () working in a complementary way according to a certain recipe, such that each of the distinct processing means (), the shaping means () and the heating means () in the primary and secondary zones () are independently actuated to obtain the targeted results in each zone as dictated by the recipe; and such that the raw material, or series of it, is processed in at least two steps as rehydration and/or structuration and/or forming in the primary zone () as a primary transformation; and shredding and/or cooking and/or cooling in the secondary zone () as a secondary and final transformation. The invention further relates to a method for preparing an edible food or beverage product starting from dehydrated raw material and using an apparatus () as described. 1. Apparatus for preparing an edible food or beverage product starting from dehydrated raw material and comprising at least two complementary zones where a certain raw material , or series of it , is processed in at least two steps , the two zones comprising:a primary zone receiving one or a series of raw dehydrated material and a fluid, typically water, comprising primary ...

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Номер записи: 66
16-01-2020 дата публикации

ROBOT SYSTEM AND CONTROL METHOD OF THE SAME

Номер: US20200015623A1
Автор: KIM Jungsik
Принадлежит:

A robot system includes a robot having an end effector, to which a cooking utensil is detachably connected, a washer having formed therein a washing space in which the cooking utensil is washed, a controller configured to operate the robot in a washing mode in which the cooking utensil is inserted into the washing space and then is washed in the washing space. 1. A robot system comprising:a robot having an end effector, to which a cooking utensil is detachably connected;a washer having formed therein a washing space in which the cooking utensil is washed; anda controller configured to operate the robot in a washing mode in which the cooking utensil is inserted into the washing space and then is washed in the washing space.2. The robot system according to claim 1 , wherein claim 1 , in the washing mode of the robot claim 1 , the controller moves the end effector to an insertion trajectory where the cooking utensil is inserted into the washing space claim 1 , and then operates the end effector in a washing motion.3. The robot system according to claim 1 , wherein an angle at which the end effector inserts the cooking utensil into the washing space is determined according to a type of the cooking utensil and a type of the washer.4. The robot system according to claim 1 , wherein claim 1 , during the washing mode of the robot claim 1 , the controller rotates the end effector in a rotational motion in which the end effector rotates above the washing space.5. The robot system according to claim 1 , wherein claim 1 , during the washing mode of the robot claim 1 , the controller lifts up or lowers down the end effector in an elevating motion in which the end effector is lifted up or lowered down above the washing space a plurality of times.6. The robot system according to claim 1 , wherein claim 1 , when the washing mode of the robot is finished claim 1 , the controller moves the end effector to a withdrawal trajectory where the cooking utensil is withdrawn from the washing ...

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Номер записи: 67
21-01-2021 дата публикации

Method And Appliance For Heating And/Or Cooking Foods With Steam

Номер: US20210015288A1
Автор: BLOND Laurent, VALANCE Nicolas
Принадлежит: SEB S.A.

A method for cooking and/or heating foods includes the step of supplying steam expansion chamber including a deformable and/or mobile containment wall partially delimiting an enclosure configured for receiving foods to be heated and/or cooked. The steam expansion chamber is adjacent to the enclosure receiving foods to be heated and/or cooked. 1. A method of cooking and/or heating food , comprising: supplying steam to a steam expansion chamber comprising a deformable and/or mobile containment wall partially delimiting an enclosure receiving food to be heated and/or cooked.2. The method of cooking and/or heating food according to claim 1 , further comprising supplying steam to the enclosure before performing at least one heating and/or cooking phase without supplying steam to the enclosure.3. The method of cooking and/or heating food according to claim 1 , further comprising using the enclosure comprising at least one inlet opening supplied with steam claim 1 , to inject steam into the enclosure through one or more of the at least one inlet opening in a first phase claim 1 , and using the supply of steam to the steam expansion chamber to block the one or more of the at least one inlet opening with the containment wall in a second phase.4. The method of cooking and/or heating food according to claim 1 , further comprising using the enclosure comprising at least one outlet opening and supplying the enclosure with steam to push out air present inside the enclosure through one or more of the at least one outlet opening.5. The method of cooking and/or heating food according to claim 4 , further comprising using the supply of steam to the steam expansion chamber to block the one or more of the at least one outlet opening with the containment wall.6. The method of cooking and/or heating food using steam according to claim 1 , further comprising regulating the pressure inside the steam expansion chamber.7. The method of cooking and/or heating food using steam according to ...

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Номер записи: 68
21-01-2021 дата публикации

SYSTEM AND METHOD FOR AN AUTOMATIC COOKING DEVICE

Номер: US20210015290A1
Автор: Aboujassoum Khalid, LEONARDS Adam, Maksoud Tariq
Принадлежит:

A system and method for an automated cooking device that includes a multi-ingredient dispenser with a base, liquid dispenser and a dispensing selector, wherein the base comprises a set of base receptacles; a set of ingredient dispenser units that removably couple with the base receptacles and controllably open when in an engaged mode with the dispensing selector of the multi-ingredient dispenser; a cooking apparatus with a heating unit and mixing unit; and a control unit that is configured to process a multi-stage cooking process and that at least partially controls the dispensing selector, heating unit, mixing unit, and liquid dispenser. 1. An automated cooking device comprising:a multi-ingredient dispenser that comprises a base and a dispensing selector, wherein the base comprises a set of base receptacles;a set of ingredient dispenser units that removably couple with the base receptacles and controllably open when in an engaged mode with the dispensing selector of the multi-ingredient dispenser; anda control unit that at least partially controls the dispensing selector and is configured to process a multi-stage cooking process.2. The automated cooking device of claim 1 , further comprising a cooking apparatus that comprises a cooking vessel with a heating unit; a mixing unit; and wherein the control unit at least partially controls the heating unit and the mixing unit.3. The automated cooking device of claim 2 , further comprising a liquid dispenser.4. The automated cooking device of claim 2 , wherein the multi-ingredient dispenser comprises a base removably connectable to the cooking apparatus at a vertical position at least partially above the cooking vessel; and wherein the multi-ingredient dispenser is horizontally aligned with the cooking apparatus.5. The automated cooking device of claim 1 , wherein the base of the multi-ingredient dispenser can couple with a variety of cooking vessels.6. The automated cooking device of claim 1 , further comprising a ...

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Номер записи: 69
16-01-2020 дата публикации

FOOD COVERING

Номер: US20200017264A1
Автор: SCOTT MELANIE
Принадлежит:

A flexible stretchable food covering or wrapping film that provides an airtight seal when applied to a food item. The film is made of silicone having a thickness in the range 0.15 mm to 0.26 mm, which renders it thin enough to retain its shape in sealing relation to the item being wrapped, while being thick enough to not be readily ruptured in use. A method of storing and cooking food using the film is also disclosed. 117-. (canceled)18. A food covering comprising:a silicone film of at least food grade, adapted for clinging, for resistance to deterioration at temperatures suitable for roasting and baking food and to be substantially transparent, by having a thickness in the range 0.15 mm to 0.26 mm and hardness on the Shore scale in the range Shore A 25-70.19. The food covering of being resistant to deterioration at a temperature of at least 530K.20. The covering of wherein the film comprises silicone rubber.21. The covering of claim 18 , wherein the film has a thickness in the range 0.19 mm to 0.21 mm.22. The covering of claim 18 , wherein the film has a hardness on the Shore scale in the range Shore A 30-50.23. The covering of claim 18 , wherein the film is distinguishable from other single use films by colouring.24. A method of inhibiting food deterioration claim 18 , the method comprising the steps of:providing food requiring preservation and a covering comprising a substantially transparent silicone film adapted for clinging by having a thickness in the range 0.15 mm to 0.26 mm and hardness on the Shore scale in the range Shore A 25-70, andwrapping the food in the film, thereby to create by means of the film a substantially airtight barrier around the food.25. The method of including the step of causing the film to be wrapped on to itself for allowing a cling seal to be established between contacting surfaces thereof.26. The method of comprising providing the film on a substrate and removing the film from the substrate prior to application to an item to be ...

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Номер записи: 70
16-01-2020 дата публикации

ARTIFICIAL INTELLIGENCE COOKING DEVICE

Номер: US20200018551A1
Автор: HUR Jinyoung, JANG Taewon, KIM Jeongtae
Принадлежит: LG ELECTRONICS INC.

Disclosed in an artificial intelligence cooking device. The artificial intelligence cooking device according to an embodiment includes: a sensing unit configured to photograph at least one food material and detect a distance to the at least one food material; and a processor configured to acquire a weight of the at least one food material by providing an image obtained by photographing the at least one food material and the detected distance to an artificial intelligence model, and perform cooking according to a cooking course that is set on the basis of a kind of the at least one food material and the weight of the at least one food material. Here, the artificial intelligence model is a neural network that is trained by using training data including an image obtained by photographing a food material and a distance from which an image is photographed and labeling data including a weight of a food material. 1. An artificial intelligence cooking device comprising:a sensor configured to photograph at least one food material and detect a distance to the at least one food material; anda processor configured to acquire a weight of the at least one food material by providing an image obtained by photographing the at least one food material and the detected distance to an artificial intelligence model, and perform cooking according to a cooking course that is set on the basis of a kind of the at least one food material and the weight of the at least one food material,wherein the artificial intelligence model is a neural network that is trained by using training data comprising an image obtained by photographing a food material and a distance from which an image is photographed and labeling data comprising a weight of a food material.2. The artificial intelligence cooking device of claim 1 , wherein the cooking course comprises at least one of a cooking temperature or a cooking time.3. The artificial intelligence cooking device of claim 1 , wherein the processor acquires a ...

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Номер записи: 71
26-01-2017 дата публикации

METHODS FOR PROCESSING POULTRY THIGHS TO PRODUCE WING-LIKE POULTRY PARTS

Номер: US20170020146A1
Автор: Pettinelli David C.
Принадлежит:

Methods for processing poultry food products are provided, more particularly methods for processing poultry thighs to produce wing-like poultry parts. The poultry parts comprise a skin-on bone-in thigh portion and/or a skin-on boneless thigh portion. The food products approximate the texture and eating experience of traditional poultry wings with the enhanced flavor and juiciness of dark meat. Also provided are food product packages comprising the skin-on thigh portions. 1. A method for preparing thigh portion poultry products from a poultry thigh , the method comprising the steps of:a. providing a poultry thigh comprising skin, meat, and a generally centrally located bone;b. making one or more cuts substantially alongside and substantially parallel to the bone to produce a skin-on bone-in thigh portion and a skin-on boneless thigh portion;c. preparing the skin-on bone-in thigh portion and/or the skin-on boneless thigh portion for cooking comprising flattening the skin of each thigh portion against the meat of each thigh portion;d. cooking the skin-on bone-in thigh portion and/or the skin-on boneless thigh portion to an internal temperature of at least about 120° F.; ande. cooling the skin-on bone-in thigh portion and/or the skin-on boneless thigh portion at a temperature of at most about 40° F. for between about 45 minutes and 75 minutes, wherein the skin of each of the skin-on bone-in thigh portion and/or the skin-on boneless thigh portion is maintained in a position such that it is substantially flat against the meat of each thigh portion.2. The method of claim 1 , further comprising the step of:f. frying the skin-on bone-in thigh portion and/or the skin-on boneless thigh portion to an internal temperature of at least 165° F.3. The method of claim 2 , wherein step (f) comprises deep frying at about 350° F. for between about 120 seconds and about 180 seconds.4. The method of any of to claim 2 , wherein step (d) comprises baking at about 350° F. for about 50 ...

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Номер записи: 72
26-01-2017 дата публикации

Semi-automated Cooking Apparatus

Номер: US20170020333A1
Автор: Garry K. Larson
Принадлежит: Individual

A cooking apparatus incorporates both methods of ambient and contact cooking in a single operation. Food is placed in a cylindrical container which is in turn placed in a cooking apparatus. The cylindrical container is continually rolled over a heat source to cook the food. One embodiment of the apparatus has both non-cooking and cooking positions available for the canister. The canister is positioned upon a rocker arm in the non-cooking position and it transitions along the rocker arm to the cooking position over the heat source as the rocker arm pivots about its vertex. The cylinder is rotated while cooking. This rotation stirs food within the canister, allowing for contact cooking, while steam is generated and the internal temperature of the canister increases for ambient cooking. When finished, the heat source is deactivated and the canister removed, possibly by rotating the rocker arm.

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Номер записи: 73
21-01-2021 дата публикации

MEAL SHARE SYSTEM

Номер: US20210019678A1
Автор: Isgar Charles
Принадлежит:

Described is a meal sharing system. The meal sharing system includes a user computing device, a cook computing device and a server having a memory, wherein the user computing device and the cook computing device are coupled to the server through a connection established by an app operating on each of the user computing device and the cook computing device. The system allows a cook to make available for purchase or sharing a meal that the cook is preparing at home. A user desiring to eat a home-cooked meal may access the system to order the meal being prepared by the cook. The user may then pick up the meal at a location determined by the cook. 1. A meal sharing system comprising:a user computing device;a cook computing device; and receive a signal that includes meal data from the cook computing device, wherein the meal data includes cook information corresponding to a cook operating the cook computing device and meal information corresponding to a home-cooked meal;', 'automatically store the meal data in a memory of the server and make the meal data available for search and selection by a user operating the user computing device;', 'receive a signal that includes a search request information for a meal from the user computing device;', 'automatically process the search request information and send for display on the user computing device the meal data stored in the server, including the cook information and the meal information;', 'receive a signal that includes a meal selection from the user computing device and automatically process the meal selection; and', 'send a notification to the cook computing device that the meal request is a request for a meal corresponding to the meal data sent to the system from the cook computing device., 'a server having a memory, wherein the user computing device and the cook computing device are coupled to the server through a connection established by an app operating on each of the user computing device and the cook computing ...

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Номер записи: 74
25-01-2018 дата публикации

Disposable Frying Oil Filter and Filter Securing Device

Номер: US20180020874A1
Автор: Madanat Azmie Khalaf
Принадлежит:

The present invention is an apparatus comprising a disposable frying oil filter and a filter securing element, and a method of using the same. The disposable filter is adapted to cover the sides and base of a fryer basket and allow oil to pass though at a substantially similar rate to a filterless fryer basket, while trapping virtually all small particles released from a cookable item. The filter securing device is preferably a frame attached to the fryer basket, and is adapted to hold the disposable filter in place and allow for easy replacement when the disposable filter becomes saturated with small particles. 1. A method for filtering frying oil in a deep fryer , the method comprising: providing a fryer basket , a disposable filter , a filter securing element , a cookable item , and a deep fryer comprising a pool of heated frying oil , the disposable filter comprising a shape which covers a base and a side of the fryer basket; placing the disposable filter in connection with the fryer basket to provide a barrier to small particles; attaching the filter securing element to the fryer basket so as to hold the disposable filter in connection with the fryer basket; placing the cookable item into the fryer basket; placing the fryer basket in the pool of heated frying oil for a cooking session so as to cook the cookable item; determining if the disposable filter is a saturated disposable filter after the cooking session; and for the saturated disposable filter , replacing the saturated disposable filter with a fresh disposable filter.2. The method of claim 1 , wherein the disposable filter comprises a mesh of rayon fibers and polymer emulsion.3. The method of claim 2 , wherein the mesh of rayon fibers and polymer emulsion further comprises a porosity selected to prevent the small particles from passing through the disposable filter.4. The method of claim 1 , wherein the shape which covers a base and a side of a fryer basket further comprises a substantially rectangular ...

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Номер записи: 75
10-02-2022 дата публикации

Viscous Sauce Suitable For Pressure Cooker

Номер: US20220039444A1
Автор: Andrews Michael, Beliciu Cosmin, Howeler Michael, Larson Travis A., McPherson Andrew, Peterson Katherine Ann, Schmidt Gavin M., Topinka John B.
Принадлежит:

A viscous sauce suitable for use in a multifunction pressure cooker is provided. The sauce comprises a starch, a low temperature viscosity agent, and a high temperature viscosity agent. The sauce provides desirable viscosity at ambient temperature and after cooking in a pressure cooker. A method of preparing the viscous sauce is also provided. A method of preparing a preparing a meal in a pressure cooker utilizing the viscous sauce is also provided. 1. A viscous sauce suitable for cooking in a pressure cooker , the sauce comprising:a protein content of 0 percent up to about 4 percent;a fat content of 0 percent up to about 8 percent;about 30 percent to about 75 percent water;about 0.1 percent to about 1.5 percent of a high temperature viscosity agent;about 0.05 percent to about 0.7 percent of a low temperature viscosity agent;about 0.5 percent to about 7 percent starch; andwherein the high temperature viscosity agent and the low temperature viscosity agent are included in a ratio of about 1.7:1 to about 2.5:1, andwherein the sauce has a viscosity between about 6000 cP to about 8500 cP at 72° F. prior to being cooked in a pressure cooker.2. The viscous sauce according to claim 1 , wherein the sauce has a viscosity of about 400 cP to about 1500 cP at a temperature of about 140° F. after being cooked in a pressure cooker.3. The viscous sauce according to claim 1 , wherein the sauce is a pasteurized sauce having a viscosity between about 6200 cP to about 8300 cP at 72° F. prior to being cooked in a pressure cooker.4. The viscous sauce according to claim 1 , further comprising about 2.5 percent to about 18 percent soluble fiber.5. The viscous sauce according to claim 1 , further comprising about 3 percent to about 14.5 percent soluble fiber.6. The viscous sauce according to claim 1 , wherein the high temperature viscosity agent and the low temperature viscosity agent are included in a ratio of about 1.8:1 to about 2.3:1.7. The viscous sauce according to claim 1 , wherein ...

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Номер записи: 76
10-02-2022 дата публикации

OUTDOOR COOKING STATION WITH MULTIPLE INDEPENDENT COOKING MODES AND METHOD THEREOF

Номер: US20220039596A1
Автор: Clark Jeffrey D., Dahle Roger, Puertas Steve L.
Принадлежит:

An outdoor cooking station configured to simultaneously and independently cook food with separate cooking modes. The cooking station includes a main body defining separate first and second cooking portions fueled by separate fuel sources for cooking food in the separate modes. The first cooking portion includes gas-fueled first heating elements configured to heat a first cooking surface associated with the first cooking portion of the main body. The second cooking portion of the main body extends to define a chamber, the chamber being accessible with a door or hood pivotably coupled to the main body. The chamber includes an upper region and a lower region separated by an inner panel, the upper region including a second cooking surface suspended within the upper region. The lower region includes a second heating element sized and configured to electrically heat pellet elements to supply heat and smoke to the upper region. 1. An outdoor cooking station configured to independently cook food with different cooking modes , one of the cooking modes configured to burn pellet elements to produce heated smoke , the outdoor cooking station comprising:a main body extending to define a first cooking portion and a second cooking portion for cooking in the different cooking modes, the first cooking portion and the second cooking portion being separate so as to be configured to be dedicated to cooking food simultaneously and independent of each other with the different cooking modes, the first cooking portion including a gas burner heating element extending below an upper edge of the main body, the gas burner heating element positioned to heat a flat cooking surface associated with the first cooking portion of the main body, the second cooking portion of the main body extending to define a chamber, the chamber being accessible with an access member pivotably coupled to the main body, the chamber including an upper region and a lower region separated by an inner panel, the upper ...

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Номер записи: 77
24-01-2019 дата публикации

Food Movement and Control within a Container for Food Preparation

Номер: US20190021373A1
Автор: Otillar Robert P., Sequeira Antonia L., Storek David
Принадлежит:

An apparatus and method for controlling the movement of a food product in a container is described. The apparatus can be cleanable, portable, and fully automated. It can include a main container for holding the food product and one or more other containers for holding a substance, such as liquid. The main container can be moved between the one or more other containers so that the food product is immersed in the substance (e.g., liquid) in the one or more other containers. Any of the containers can be heated to heat the food product. This movement of the main container can be used run fully automated cycles (e.g., sprouting, rinsing, soaking, cooking, cleaning, etc.) that do not require user interaction. 1. A portable apparatus for automatically soaking and cooking dry beans comprising:a main container for receiving dry beans and liquid to allow the dry beans to soak in the liquid for a period of time;a dump liquid container for receiving liquid dumped from the main container following soaking of the dry beans;a valve for controlling the receiving of liquid dumped to the second container from main container;a fresh liquid container associated with the main container for holding fresh liquid and delivering fresh liquid to the main container with the dry beans following soaking of the dry beans;a heater associated with the main container for heating the food product with the fresh liquid to cook the dry beans in the fresh liquid for a period of time; instructions for delivery of the liquid from the main container to the dump container following the period of time for soaking the dry beans according to the recipe,', 'instructions for delivery of the fresh liquid from the fresh liquid container to the main container, and', 'instructions for heating of the main container for the period of time for cooking the dry beans in the fresh liquid according to the recipe; and, 'a computer-readable storage medium in the portable apparatus storing instructions for executing a recipe ...

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Номер записи: 78
24-01-2019 дата публикации

Extruded Starch-Based Ready-to-Eat Snack and Methods of Making

Номер: US20190021374A1
Автор: Chun Lin LUO
Принадлежит: Frito Lay North America Inc

There is provided an ambient-stable, packaged snack food product and methods of forming it by extrusion. The snack has a baked, porous body having a primary component including one or more of potato, legumes, pulses and cereals. The body of the snack includes from 40 to 85 wt. % of the primary component; optionally from 1.0 to 25 wt. % dairy powder; optionally from 5 to 18 wt. % of a sweetener, such as sugar; and from 5 to 25 wt. % oil. The body has a porosity of between 45 and 70%. It has a moisture content in the range 1-2 wt. %. In addition it has a viscosity, as tested, of less than about 200 cp, indicating a high proportion of cooked starch. It has a breaking point (for texture) in the range 10,000 to about 26,000 grams.

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Номер записи: 79
24-01-2019 дата публикации

METHOD FOR PREPARING CUT AND FROZEN VEGETABLES

Номер: US20190021377A1
Автор: ROLLI Gian Paolo
Принадлежит:

A method for preparing cut and frozen vegetables includes washing the vegetables to eliminate any residues of earth or other substances and materials which may have accumulated during the harvest. Next, the vegetables are mechanically treated to isolate the edible part thereof. Subsequently, the vegetables are cut into strips of thickness between 2 mm and 5 mm, and of width between 2 mm and 20 mm, through the use of a cutting device so as to define strips that can have a shape preferably chosen from that of spaghetti, tagliatelle, pappardelle and the like, more generally any long pasta format. Next, the method involves steam-cooking and air-drying the strips. Once the strips have dried, they are divided into portions corresponding to a preset quantity. Finally, such weighed portions are frozen to a temperature between −18° C. and −30° C. 116-. (canceled)17. A method for preparing cut and frozen vegetables including the following steps:washing the vegetables to eliminate any residues of earth or of other substances and materials which may have accumulated during harvest;subjecting said vegetables to mechanical treatment to isolate edible components thereof;cutting said vegetables into strips of thickness comprised between 2 mm and 5 mm and width comprised between 2 mm and 20 mm, through the use of a cutting device;steam-cooking said strips;air-drying said strips;dividing said strips into portions corresponding to a preset quantity; andfreezing said portions by way of a freezer to a temperature comprised between −10° C. and −30° C.;18. The method according to claim 17 , further including the following steps:packaging said portions of strips in containers through the use of a packaging machine;checking, through the use of a device of the type of a metal detector or an X-ray detector for the presence of foreign objects inside said containers; andfreezing said containers by way of a freezer to a temperature comprised between −18° C. and −30° C.19. The method according to ...

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Номер записи: 80
24-01-2019 дата публикации

KITCHEN APPLIANCE AND COOKING MONITORING METHOD

Номер: US20190021546A1
Автор: KUI XIAOYUN, Tan Jingwei, TANG JIANI, Tian Feng
Принадлежит: KONINKLIJKE PHILIPS N.V.

A kitchen appliance () is disclosed for cooking a meat product (). The kitchen appliance comprises a heating element () adapted to heat a medium () for transferring heat to the meat product; a sensor () for detecting loss of water from a contact surface of the meat product with the medium; and a controller () conductively coupled to the sensor. The controller is adapted to process a sensor signal produced by the sensor; and generate a control signal indicative of the meat product reaching a defined cooking state in response to the processed sensor signal being indicative of a loss of water associated with the desired cooking state from the contact surface of the meat product. A method of monitoring cooking of a meat product by such a kitchen appliance is also disclosed. 1. A kitchen appliance for cooking a meat product , the kitchen appliance comprising:a heating element adapted to heat a medium for transferring heat to the meat product;a sensor for detecting loss of water from a contact surface of the meat product with the medium; anda controller conductively coupled to the sensor and adapted to:process a sensor signal produced by the sensor; andgenerate a control signal indicative of the meat product reaching a defined cooking state in response to the processed sensor signal being indicative of a loss of water associated with the desired cooking state from the contact surface of the meat product.2. The kitchen appliance of claim 1 , further comprising a sensory output device claim 1 , wherein the controller is adapted to control the sensory output device with the control signal claim 1 , said control signal causing the sensory output device to generate a warning signal.3. The kitchen appliance of claim 2 , wherein the sensory output device is at least one of a display device claim 2 , a light emitting diode and a loudspeaker.4. The kitchen appliance of claim 1 , further comprising a rotatable holding device for holding the meat product wherein the controller is ...

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Номер записи: 81
23-01-2020 дата публикации

Liquefaction Device Of Hard Bone And Method For Co-production Of Bone Collagen Polypeptide And Ultrafine Bone Powder

Номер: US20200022383A1
Автор: Chunhui Zhang, Hongru ZHANG, Wei Jia, Xia Li, Xiaojie QIN
Принадлежит: Institute of Food Science and Technology of CAAS

The invention discloses a liquefaction device of hard bone, comprising: outer cavity having upper end detachably sealed with upper cover, and lower end openable/closable sealed with lower sealing cover, first liquefaction cavity coaxially slidably disposed in outer cavity, stainless steel cage disposed coaxially in first liquefaction cavity, second liquefaction cavity fixed to outer sidewall of outer cavity such that lower end portion of outer cavity is located in second liquefaction cavity. The invention also provides a method for co-production of bone collagen polypeptide and ultrafine bone powder based on liquefaction device, including: selecting hard bones, crushing; performing first-stage and second-stage liquefaction to obtain liquid phase and solid phase; centrifuging, concentrating, drying liquid phase to obtain bone collagen polypeptide; drying, coarsely and superfine pulverizing solid phase to obtain ultrafine bone powder. The invention has effects of simplifying process, improving production efficiency, and reducing production and equipment investments.

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Номер записи: 82
28-01-2021 дата публикации

Process for Aseptically Preparing Fruits and Vegetables

Номер: US20210022356A1
Автор: Albrecht David Don
Принадлежит:

Provided are processes for aseptically preparing fruits and vegetables, such as mashed potatoes wherein the process minimizes and/or eliminates free starch in the final product, thereby resulting in a product having a superior taste and/or texture. The process includes heating of the fruit or vegetable to a temperature sufficient to gelatinize starch in the fruit or vegetable. Moreover, the fruit or vegetable may then be cooled, such as to set the structure of the fruit's or vegetable's starch cells. The fruit or vegetable may be reduced in size, such as to about ¼ inch before mixing with further ingredients. The fruit or vegetable is then sterilized, which may include a 5 log kill step and result in halting the enzymatic reactions within the fruit or vegetable. After sterilization, the potatoes may then be cooled before being aseptically packaged and stored. 1. A process for aseptically preparing fruits and vegetables having starch , comprising:heating said fruits and vegetables to a first temperature sufficient to firmly gelatinize said starch in said fruits and vegetables; andcooling said fruits and vegetables following said heating to a second temperature sufficient to set the starch cell structure.2. The process of wherein said first temperature is between 120 degrees Fahrenheit and 212 degrees Fahrenheit.3. The process of wherein said first temperature is between 150 and 212 degrees Fahrenheit.4. The process of wherein said first temperature is between 130 and 170 degrees Fahrenheit.5. The process of wherein said second temperature is between 55 and 100 degrees Fahrenheit.6. The process of wherein said cooling reduces free starch in said aseptically prepared fruits and vegetables.7. The process of further comprising sterilizing said fruits and vegetables following said cooling step.8. The process of wherein said fruits and vegetables are reduced in size following said cooling step and prior to said sterilizing step.9. The process of wherein said sterilization ...

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Номер записи: 83
28-01-2021 дата публикации

Seasoned food product and method

Номер: US20210022377A1
Автор: Dennis Lonergan
Принадлежит: Potandon Produce LLC

A packaged food product with a seasoning disk is provided. The food product includes potatoes. The seasoning disk includes seasoning and fat that is in solid form at the food product's anticipated normal storage temperature. The fat includes milkfat. The potatoes can also be cooked and mashed in the package and can include a seasoning disk.

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Номер записи: 84
28-01-2021 дата публикации

Variable Temperature Blender

Номер: US20210022557A1
Автор: Brian ATINAJA
Принадлежит: Columbia Insurance Co

A variable temperature blender is disclosed for the cooking and preparation of heated sauces, jams, soups, purees, alternative milks, smoothies and more. A variable temperature blender has a lid assembly, a vessel assembly, and a base assembly. The vessel assembly has a blending vessel and a collar attached to a bottom portion of the blending vessel. The base assembly have a user interface, a motor, and a controller. A heating element positioned within the collar of the vessel assembly received an electronic signal from the controller via an electrical interface connecting the base assembly with the vessel assembly. The electronic signal activates or deactivates the heating element based on an operational mode of the variable temperature blender to heat a food item contained within the blending vessel.

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Номер записи: 85
02-02-2017 дата публикации

COOKING STAND FOR SKEWERED FOOD ITEMS

Номер: US20170027384A1
Автор: Merriman John Andrew
Принадлежит:

A cooking stand is provided. The cooking stand includes a frame with a plurality of frame members. Each of the frame members includes an elongated support disposed horizontally. A first upright extends vertically from a first end of the elongated support and a second upright extends vertically from a second end of the elongated support. A first notch is formed on an upper edge of the first upright and a second notch is formed on an upper edge of the second upright. The first notch and the second notch align with one another and are disposed directly above the elongated support. 1. A cooking stand comprising: an elongated support disposed horizontally and comprising a first end and a second end;', 'a first upright extending vertically from the first end, wherein a first notch is formed on an upper edge of the first upright, and', 'a second upright extending vertically from the second end, wherein a second notch is formed on an upper edge of the second upright, wherein the first notch and the second notch align with one another and are disposed directly above the elongated support, wherein, 'a frame comprising a plurality of frame members, each frame member comprisingeach of the elongated supports are substantially parallel relative to one another;a first gap is formed in between each of the elongated supports, wherein the first gap extends along a substantial length of the elongated supports, andthe first uprights are adjoined together and the second uprights are adjoined together.2. The cooking stand of claim 1 , further comprising a plurality of skewers claim 1 , wherein each skewer is resting within the first notch and the second notch of one of the plurality of frame members.3. The cooking stand of claim 1 , wherein a second gap is formed in between each of the first uprights and a third gap is formed in between each of the second uprights.4. The cooking stand of claim 1 , wherein the length of each the elongated supports is between about six inches and about ...

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Номер записи: 86
02-02-2017 дата публикации

METHOD AND COMPUTER PROGRAM FOR CONTROLLING A FRYER, AND FRYER ARRANGED FOR CARRYING OUT SUCH METHOD

Номер: US20170027385A1
Автор: Tassan Mangina Franco, TOPPANO Michele
Принадлежит:

The present invention is related to a method for controlling a fryer () comprising a vat (), a logic unit () and a manual validation interface (), the method comprising the following steps: S.) carrying out a learning frying run, in its turn comprising the following steps: S.) placing a first batch of food to be fried in a cooking medium contained in the vat (), the food to be fried being of a predetermined kind; S.) when the food to be fried reaches a desired frying condition, communicating to the logic unit () through the manual validation interface () that the food has reached said desired frying condition; S.) carrying out a successive frying run comprising the following steps: S.) placing a second batch of food to be fried in the cooking medium contained in the vat (), the food of the second batch being substantially of the same kind as of the food of the first batch; S.) frying the second batch of food for a frying time determined by the logic unit () depending on the desired frying condition signalled through the manual validation interface () during the learning frying run. The invention is also related to a fryer () programmed or however arranged for carrying out the method and comprising a vat (), a logic unit () and a manual validation interface (), and to a computer program arranged for enabling the fryer () to carry out the method 1. Method for controlling a fryer comprising a vat , a logic unit and a manual validation interface , the method comprising the following steps:{'b': '1', 'S.) carrying out a learning frying run comprising the following steps{'b': 1', '1, 'S..) placing a first batch of food to be fried in a cooking medium contained in the vat, the food to be fried being of a predetermined kind;'}{'b': 1', '2, 'S..) when the food to be fried reaches a desired frying condition, communicating to the logic unit through the manual validation interface that the food has reached said desired frying condition;'}{'b': '2', 'S.) carrying out a ...

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Номер записи: 87
01-02-2018 дата публикации

METHOD FOR COOKING AND STERILIZATION

Номер: US20180027830A1
Автор: Gustavsson Martin
Принадлежит: MicVac AB

There is provided a method of cooking and sterilization of food arranged in a sealed package comprising a one-way valve that opens at a supra-atmospheric pressure of 20-200 mbar, said method comprising the steps of: 1. A method of cooking and sterilization or high-degree pasteurization of food arranged in a sealed package comprising a one-way valve that opens at a pressure difference of 20-200 mbar , said method comprising the steps of:a) heating the sealed package to cook the food;b) subjecting the sealed package from step a) to a sub-atmospheric pressure such that gas leaves the sealed package through the valve; andc) autoclaving the sealed package from step b) at a supra-atmospheric pressure.2. The method according to claim 1 , wherein steps b) and c) are carried out in an autoclave capable of generating and maintaining the sub-atmospheric pressure of step b).3. The method according to claim 2 , wherein step a) is also carried out in the autoclave.4. The method according to claim 1 , further comprising the step of:d) releasing the pressure to obtain flash cooling of the food in the package from step c) and such that gas leave the sealed package from step c) through the valve.5. The method according to claim 4 , wherein step d) is carried out in an autoclave used for step c).6. The method according to claim 4 , further comprising the step of:e) further cooling the package from step d) such that the food in the package reaches a temperature of 50° C. or lower.7. The method according to claim 6 , wherein step e) is carried out at approximately atmospheric pressure.8. The method according to claim 1 , wherein the food reaches a temperature of 50-110° C. in step a).9. The method according to claim 1 , wherein the temperature is at least 110° C. claim 1 , such as at least 120° C. claim 1 , in step c).10. The method according to claim 1 , wherein the sub-atmospheric pressure of step b) is at least 200 mbar below atmospheric pressure.11. The method according to claim 1 , ...

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Номер записи: 88
01-02-2018 дата публикации

Method for Processing a Food Product and Corresponding Processing Apparatus

Номер: US20180027847A1
Автор: Greatti Denis, Zanini Ugo
Принадлежит:

A method for processing food products is disclosed that comprises a step of preparing a food product during which one or more raw materials, which constitute the food product to be obtained, are worked, a cooking step during which the food product previously processed during the preparation step is cooked in vacuum mode, a cold pasteurization step during which the food product is subjected to a pressure of at least 3,000 bar, a packing step during which the food product is put in a pack, and a step of preserving the food products at a temperature comprised between 0 and 4° C. 1. A method for processing food products comprising:a step of preparing a food product during which one or more raw materials. which constitute the food product to be obtained, are worked;a cooking step during which the food product previously processed during the preparation step is cooked in vacuum mode;a cold pasteurization step during which the food product is subjected to a pressure of at least 3,000 bar;a packing step during which the food product is put in a pack; anda step of preserving the food products at a temperature comprised between 0 and 4° C.2. The method as in claim 1 , wherein before said cooking step it provides an operation of putting the food into a container claim 1 ,3. The method as in claim 1 , wherein said cooking step comprises a cooking operation made in at least one of either a convection steam oven or a Roner.4. The method as in claim 1 , wherein during the cooking step the food product is kept in a vacuum condition comprised between 0.2 bar and 0.5 bar.5. The method as in claim 1 , wherein during the cold pasteurization step it provides that the food product does not exceed a temperature close to room temperature.6. The method as in claim 1 , wherein the packing step is carried out before the cooking step.7. The method as in claim 1 , wherein the packing step is carried out before the cold pasteurization step and after the cooking step.8. The method as in claim 1 , ...

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Номер записи: 89
01-02-2018 дата публикации

SYSTEMS AND METHODS FOR PREPARING PORK RINDS

Номер: US20180027850A1
Автор: Ayala Victor Manuel, Sandor Luis Alberto, Sandor Martin Raul
Принадлежит:

Some embodiments are directed to a method for preparing a plurality of pork rinds. The method can include slicing a raw pork skin into a cuboidal shape; slicing the cuboidal-shaped raw pork skin into rectangular-shaped pork skin pieces; placing each of the rectangular-shaped pork skin pieces between two members of a metal mold, wherein each of the members of the metal mold are detachably connected to each other; immersing the metal mold encasing the pork skin pieces into a vat at least partially filled with a cooking medium; heating the cooking medium to a predefined temperature for a predefined time duration to fry the pork skin pieces into pork rinds; removing the pork rinds from the metal mold; and wrapping each of the pork rinds in a package. 1. A method for preparing food , the method comprising:slicing a raw cut of animal protein or fat into a first shape;slicing the first-shaped raw cut of animal protein or fat into a plurality of pieces, wherein each of the plurality of pieces has a second shape with a predefined length and a predefined width;placing each of the plurality of pieces between two members of a metal mold, wherein each of the members of the metal mold are detachably connected to each other;immersing the metal mold encasing the plurality of pieces into a vat at least partially filled with a cooking medium;heating the cooking medium to a predefined temperature for a predefined time duration to cook the plurality of pieces;removing the cooked pieces from the metal mold; andwrapping the cooked pieces in a package.2. The method of claim 1 , whereinthe food is a plurality of pork rinds,the raw cut of animal protein or fat is a raw cut of pork skin,the cooking medium fries the pork skin,the first shape is cuboidal, andthe second shape is substantially rectangular.3. The method of claim 2 , further comprising removing excess fat from the raw pork skin.4. The method of claim 2 , wherein the raw pork skin is sliced into a plurality of flat raw pork pieces ...

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Номер записи: 90
01-02-2018 дата публикации

SMOKER WITH VARIABLE CONFIGURATION

Номер: US20180028018A1
Автор: Barnett Brian, HAMILTON ANTHONY, RAHMANI RAMIN KHOSRAVI
Принадлежит:

A system includes a smoker having a cooking chamber and a firebox in fluid communication with the cooking chamber. The system includes a cooking grate within the cooking chamber, a first exhaust opening in the cooking chamber proximate the firebox, and a plurality of generally horizontal baffles below the cooking grate. At least one of these is situated near the firebox to direct smoke away from the firebox before it rises above a level of the cooking grate. 1. A system comprising:a smoker having a cooking chamber and a firebox in fluid communication with the cooking chamber;a cooking grate within the cooking chamber;a first exhaust opening in the cooking chamber proximate the firebox; anda plurality of generally horizontal baffles below the cooking grate, at least one of which is situated near the firebox to direct smoke from the firebox away from the firebox before it rises above a level of the cooking grate.2. The system of claim 1 , wherein the plurality of generally horizontal baffles comprises baffles that are selectively removable from the cooking chamber to alter a degree of travel of smoke below the cooking grate before it is allowed to rise above the cooking grate.3. The system of claim 2 , wherein the plurality of generally horizontal baffles affix to the cooking grate from below the cooking grate.4. The system of claim 3 , wherein at least one of the plurality of generally horizontal baffles defines a drainage opening.5. The system of claim 3 , wherein at least one of the plurality of generally horizontal baffles defines a plurality of louvres.6. The system of claim 5 , wherein the at least one of the plurality generally horizontal baffles defining the plurality of louvres defines the plurality of louvres angled toward a side of the baffle to draw flowing smoke therethrough.7. The system of claim 3 , wherein each of the plurality of baffles is square in outline from above.8. The system of claim 7 , wherein at least one of the plurality of baffle is ...

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Номер записи: 91
17-02-2022 дата публикации

ELEVATED COUNTERTOP COOKING APPARATUS, SYNCHRONIZED MULTI-BAY COOKING APPARATUS, AND METHOD FOR SYNCHRONIZED MULTI-BAY COOKING

Номер: US20220046931A1
Автор: IANTORNO Salvatore Albano, LOUDON Jonathan, MacDonald Jason, RICHARDSON Julian
Принадлежит:

There is provided a cooking apparatus for cooking multiple food items, including: a housing including multiple separate cooking bays; a control module communicatively linked to each of the cooking bays to receive or determine a cooking time and cooking temperature for the food item received by the respective cooking bay; and a coordination module configured to: determine a total cooking time for each of a plurality of the cooking bays; determine the cooking bay with the longest associated cooking time; determine an offset of the start of the cooking process for each of the other cooking bays such that the cooking times of all the cooking bays end approximately simultaneously; and at each determined offset, direct the respective cooking bay to start the cooking process at the cooking temperature. 1. A cooking apparatus for cooking multiple food items , the cooking apparatus comprising:a housing comprising multiple separate cooking bays, each cooking bay comprising a compartment with a heating element for cooking food items;a control module communicatively linked to each of the cooking bays to receive or determine a cooking time and cooking temperature for the food item received by the respective cooking bay; and{'claim-text': ['determine a total cooking time for each of a plurality of the cooking bays;', 'determine the cooking bay with the longest associated cooking time;', 'determine an offset of the start of the cooking process for each of the other cooking bays such that the cooking times of all the cooking bays end approximately simultaneously; and', 'at each determined offset, direct the respective cooking bay to start the cooking process at the cooking temperature.'], '#text': 'a coordination module configured to:'}2. The cooking apparatus of claim 1 , wherein the cooking times for each of the cooking bays are received from a user.3. The cooking apparatus of claim 1 , wherein each of the cooking times can be determined by retrieving the cooking times from a ...

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Номер записи: 92
17-02-2022 дата публикации

Cold smoke smoker

Номер: US20220046936A1
Автор: Andrew Neuman
Принадлежит: Boar's Head Provisions Co Inc

Disclosed herein is a cold smoke smoker for cold smoking foods using materials heated to a controlled temperature for use in food service, commercial, and residential environments. The cold smoke smoker comprises a blower fan which blows smoke up through a vent, past an ignition plate smoking the materials, and through tubing into a food package containing food. The materials that are smoked can include natural wood chips, herbs, spices, or blends of the fore mentioned materials.

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Номер записи: 93
17-02-2022 дата публикации

GRIDDLE COOKING STATION WITH HOOD AND METHOD THEREOF

Номер: US20220046937A1
Автор: Giebel Michael R., Simon Paul J.
Принадлежит:

Embodiments of an outdoor cooking station with a cooking chamber configured to be heated with smoke. The outdoor cooking station includes a pivoting hood to move the hood between closed and open positions. In one embodiment, upon the hood being in the closed position, the hood includes a vertically oriented surface with openings to vent the heated smoke. 1. An outdoor cooking station configured to be heated with smoke , the outdoor cooking station comprising:a main body extending to define a front side, a rear side, a left side and a right side each extending from a lower end to a cooking chamber, the cooking chamber being an upper portion of the main body, the cooking chamber having a cooking surface, the main body including a heat generating portion sized and configured to burn fuel to provide heated smoke to the cooking chamber, the main body including a radial wall extending above and at least partially over the cooking surface; anda hood rotatably coupled to the main body so as to be moveable along the radial wall between an open position and a closed position, the hood including a rear edge having a vent portion with openings defined therein, the vent portion sized and configured to facilitate venting smoke from the cooking chamber.2. The outdoor cooking station of claim 1 , wherein the radial wall of the main body defines an axis and the hood pivots about a pivot axis claim 1 , the axis being co-axial with the pivot axis.3. The outdoor cooking station of claim 1 , wherein the rear edge comprises a surface with the openings defined therein such that claim 1 , upon the hood being in the closed position claim 1 , the surface extends in a substantially vertical orientation.4. The outdoor cooking station of claim 3 , wherein the substantially vertical orientation of the surface comprises an angle of about 1 to 15 degrees relative to the vertical.5. The outdoor cooking station of claim 1 , wherein the rear edge comprises a surface with the openings defined therein ...

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Номер записи: 94
17-02-2022 дата публикации

OIL AND FAT COMPOSITION FOR HEAT COOKING

Номер: US20220046940A1
Автор: NISHIMURA Mari, NISHIMURA Saki, OKABE Ryo, SAKAINO Masayoshi, SANO Takashi
Принадлежит:

Provided are an oil and fat composition for heat cooking that has an exceptional effect of suppressing negative aspects caused by using edible oil and fat in heat cooking, and an edible material for the same. 1. An oil and fat composition for heat cooking containing an n-3 edible oil and fat in which the amount of n-3 fatty acids contained in the total amount of constituent fatty acids is 30 mass % or more and 80 mass % or less , and a base oil and fat consisting of an edible oil and fat other than the n-3 edible oil and fat , the oil and fat composition being characterized in that 0.01 mass % or more and less than 1 mass % of the n-3 edible oil and fat is contained in the oil and fat composition.2. The oil and fat composition for heat cooking according to claim 1 , wherein the n-3 edible oil and fat is one or more oils and fats selected from the group consisting of perilla oil claim 1 , flaxseed oil claim 1 , Shiso oil claim 1 , oil and fat containing DHA claim 1 , and oil and fat containing EPA.3. The oil and fat composition for heat cooking according to claim 1 , wherein the base oil and fat contains one or more oils and fats selected from the group consisting of rapeseed oil claim 1 , corn oil claim 1 , soybean oil claim 1 , and palm olein.4. The oil and fat composition for heat cooking according to claim 1 , wherein the heat cooking is frying or stir-frying.5. A method of manufacturing an oil and fat composition for heat cooking including a step for mixing an n-3 edible oil and fat in which the amount of n-3 fatty acids contained in the total amount of constituent fatty acids is 30 mass % or more and 80 mass % or less claim 1 , and a base oil and fat consisting of an edible oil and fat other than the n-3 edible oil and fat claim 1 , the method of manufacturing an oil and fat composition being characterized in that 0.01 mass % or more and less than 1 mass % of the n-3 edible oil and fat is contained in the oil and fat composition for heat cooking.6. A method of ...

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Номер записи: 95
17-02-2022 дата публикации

PLANT PROTEIN-BASED WHOLE-CUT FRIED CHICKEN NUGGET AND PREPARATION METHOD THEREOF

Номер: US20220046951A1
Автор: CHEN Qiongling, Liu Li, Meng Shi, Wang Qiang, ZHANG Jinchuang, Zhang Yujie
Принадлежит:

A plant protein-based whole-cut fried chicken nugget is prepared from raw materials including peanut protein, wheat protein, seasonings, water-retaining agent, and coating flour in proportions measured in parts by weight. The preparation method of the plant protein-based whole-cut fried chicken nugget includes mixing the raw materials uniformly according to the proportions, subjecting to high-moisture extrusion treatment, boiling the resulted extrudate with water for an appropriate period, then coating with flour, placing in a frying pan at an appropriate temperature, and frying for an appropriate period. The plant protein-based whole-cut fried chicken nugget has a golden surface, a strong aroma, a crispy outside and tender inside, good elasticity and chewiness, no beany taste, high protein content, and rich nutrition. 1. A plant protein-based whole-cut fried chicken nugget , wherein the plant protein-based whole-cut fried chicken nugget is prepared from raw materials including the following ingredients in parts by weight: 20 to 50 parts of peanut protein , 30 to 60 parts of wheat protein , 0.1 to 0.5 parts of seasonings , 0.1 to 0.5 parts of water-retaining agent , and 0.5 to 1.5 parts of coating flour.2. The plant protein-based whole-cut fried chicken nugget according to claim 1 , wherein the plant protein-based whole-cut fried chicken nugget is prepared from raw materials including the following ingredients in parts by weight: 35 to 48 parts of peanut protein claim 1 , 40 to 60 parts of wheat protein claim 1 , 0.3 to 0.4 parts of seasonings claim 1 , 0.2 to 0.4 parts of water-retaining agent claim 1 , and 0.9 to 1.3 parts of coating flour.3. The plant protein-based whole-cut fried chicken nugget according to claim 1 , wherein the peanut protein has a content of protein of not less than 55% claim 1 , and a content of fat of not more than 7.5%; and/orthe wheat protein has a content of protein of not less than 70%, and a content of fat of not more than 1.5%.4. The ...

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Номер записи: 96
17-02-2022 дата публикации

DEVICE AND METHOD FOR CONTROLLING THE TEMPERATURE OF FOODS, IN PARTICULAR EGGS

Номер: US20220046962A1
Автор: BERGMEIER Gerd
Принадлежит:

A device for controlling the temperature of foods along a conveying path includes a buffer unit arranged in a region between a loading station and an unloading station. The buffer unit has at least two deflecting rollers. A first deflecting roller engages, in a first portion of a conveying device, in a continuous conveying chain, continuous conveying belt, or the like, which moves from the loading station toward the unloading station when driven. A second deflecting roller engages, in a second portion of a conveying device, in the continuous conveying chain, continuous conveying belt, or the like, which moves from the unloading station toward the loading station when driven. The first drive unit is coupled in the region of the loading station and a second drive unit is coupled in the region of the unloading station to the continuous conveying chain, continuous conveying belt, or the like. 18-. (canceled)9. A device for controlling a temperature of foodstuffs along a conveying path , the device comprising:a conveyor device having at least one endless conveyor chain or belt driven by a first drive unit, wherein the at least one endless chain or belt is guided along a plurality of deflection rollers rotatably fixed to a frame over a meandering conveyor path;a plurality of holding devices are arranged on the at least one endless conveyor chain or belt and configured to hold the foodstuffs;a loading station at which the plurality of holding devices are loaded with the foodstuffs;an unloading station at which the foodstuffs are removed from the plurality of holding devices;at least one temperature-control unit, fixed to a housing at least partially enclosing a conveying space, wherein the at least one temperature-control unit controls a temperature of the conveying space through which the foodstuffs are conveyed along the meandering conveyor path during operation; anda buffer unit arranged in a region between the loading station and the unloading station, wherein the ...

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Номер записи: 97
17-02-2022 дата публикации

METHODS AND COMPOSITIONS FOR REDUCING THE HEATING TIME OF AN EGG PATTY

Номер: US20220046963A1
Автор: Jirsa Marie, Woolsey Lloyd
Принадлежит: The Hillshire Brands Company

A method for reducing the heating time of an egg patty includes adding an effective amount of a calcium additive to the egg patty, where the calcium additive reduces the microwave heating time required to achieve a target temperature as compared to an egg patty in which the calcium additive is not present. 1. A frozen food product comprising:egg having a total weight;an additive comprising calcium and being combined with the egg, wherein a total weight of the additive is 0.02% to 0.15% of the total weight of the egg such that a first microwave heating time is required to achieve a target temperature of the egg; anda bread component,wherein the first microwave heating time is less than a second microwave heating time that would be required to achieve the target temperature of the egg if the egg did not include the additive, andwherein the bread component would be unpalatable when subject to the second microwave heating time.212. The frozen food product of wherein the bread component achieves a temperature TB when subject to the first microwave heating time claim 1 , and wherein the bread component achieves a temperature TB when subject to the second microwave heating time claim 1 , and{'b': ['1', '2'], '#text': 'wherein a difference between TB and the target temperature is less than a difference between TB and the target temperature.'}3. The frozen food product of claim 1 , wherein the egg is formed into a patty.4. The frozen food product of claim 3 , wherein the frozen food product is an egg sandwich.5. The frozen food product of claim 4 , further comprising cheese.6. The frozen food product of further comprising a meat product.7. The frozen food product of claim 1 , wherein the additive includes calcium chloride.8. The frozen food product of claim 3 , wherein the additive is derived from dehydrated whey.9. The frozen food product of claim 1 , wherein the additive is organic.10. The frozen food product of claim 1 , wherein the additive is provided as anhydrous.11. ...

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Номер записи: 98
17-02-2022 дата публикации

Cooking, soldering, and/or heating systems, and associated methods

Номер: US20220047108A1
Автор: Michael T. POULTON
Принадлежит: Mtp Technologies LLC

Embodiments include systems and methods for heating materials, including heating materials for cooking and soldering. A representative system and method for cooking food includes passing electric current through the food, sensing a characteristic of the food, and modulating the electric current in response to the characteristic of the food to achieve a selected internal temperature of the food. The system and method can include searing the food with hot oil or photons directed at the surface of the food. A representative system and method for heating a material includes modulating a plurality of semiconductor light sources to emit photons toward the material, measuring a temperature of the material, and modulating the plurality of semiconductor light sources in response to the temperature of the material. The material can include solder and the method can include heating solder in a reflow soldering process.

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Номер записи: 99
17-02-2022 дата публикации

TOASTER AND CONTROL SYSTEM FOR A TOASTER

Номер: US20220047115A1
Автор: LAI KIN MAN, TSE LAI MAN
Принадлежит: CONAIR CORPORATION

A toaster includes a housing having a slot for receiving a food item, a heating element associated with the slot for toasting the food item, a carriage assembly having a supporting rack movably mounted in the slot for supporting the food item within the slot, a first slider member connected to the supporting rack, and a second slider member operatively connected to the first slider member, a motor, and a driving member having a first end operatively connected to the motor and a second end received in a slot in the second slider member such that when the motor is driven to rotate the driving member, the driving member drives the supporting rack, via the first slider member and the second slider member, to slidably move within the slot. 1. A toaster , comprising:a housing having a slot for receiving a food item;a heating element associated with the slot for toasting the food item;a carriage assembly having a supporting rack movably mounted in the slot for supporting the food item within the slot, a first slider member connected to the supporting rack, and a second slider member operatively connected to the first slider member;a motor; anda driving member having a first end operatively connected to the motor and a second end received in a slot in the second slider member such that when the motor is driven to rotate the driving member, the driving member drives the supporting rack, via the first slider member and the second slider member, to slidably move within the slot.2. The toaster of claim 1 , further comprising:at least one guide rod vertically positioned within the housing;wherein the first slider member and the second slider member are slidably connected to the guide rod.3. The toaster of claim 2 , wherein:the at least one guide rod is a pair of guide rods;wherein the first slider member and the second slider member are slidably connected to each guide rod.4. The toaster of claim 1 , wherein:the housing includes a second slot and;wherein the carriage assembly ...

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Номер записи: 100