Patents Examined by Anthony J Weier
  • Patent number: 11406121
    Abstract: A rice cooker assembly uses machine learning models to identify and classify content in grain mixtures thereby to provide better automation of the cooking process. As one example, a rice cooker has a chamber storing grains. A camera is positioned to view an interior of the chamber. The camera captures images of the contents of the chamber. From the images, the machine learning model determines whether the contents of the chamber includes one type or multiple types of grain or whether the contents of the chamber includes any inedible objects. The machine learning model further classifies the one or more types of grains and inedible objects if any. The cooking process may be controlled accordingly. The machine learning model may be resident in the rice cooker or it may be accessed via a network.
    Type: Grant
    Filed: March 8, 2018
    Date of Patent: August 9, 2022
    Assignee: MIDEA GROUP CO., LTD.
    Inventors: Dongyan Wang, Linnan Zhu, Xiaochun Li, Junyang Zhou
  • Patent number: 11399652
    Abstract: A method and apparatus provides a coffee beverage having a reduced terpene content, where a brew chamber has a brew area A is provided and a volume of water is provided to flow through the coffee grounds in the brew chamber and out of the brew chamber to provide a coffee beverage, and where the flow rate of water provided through coffee grounds in the brew chamber is F and the ratio of F/A is about 0.15 cm/s or less.
    Type: Grant
    Filed: December 26, 2017
    Date of Patent: August 2, 2022
    Assignee: KONINKLIJKE PHILIPS N.V.
    Inventors: Jasper Zuidervaart, Mart Kornelis-Jan Te Velde, Johannes Marra, Anna Louise Wijnoltz, Nicole Petronella Martien Haex, Nicolaas Petrus Willard
  • Patent number: 11388910
    Abstract: This disclosure provides a high collagen composition prepared from a poultry broth and methods of making the same by filtration.
    Type: Grant
    Filed: May 19, 2020
    Date of Patent: July 19, 2022
    Assignee: INTERNATIONAL DEHYDRATED FOODS, INC.
    Inventors: Roger L. Dake, Jack C. Cappozzo, Stephanie Lynch
  • Patent number: 11384323
    Abstract: A method of enhancing the aroma of a wine or beverage conducts flavorful volatiles from a separately occurring fermentation process as driven by the expressed carbon dioxide of the fermentation process. As well as capturing flavorful volatiles that would otherwise be lost, the process “recycles” carbon dioxide reducing the released carbon dioxide for a given quantity of produced sparkling beverage.
    Type: Grant
    Filed: August 7, 2019
    Date of Patent: July 12, 2022
    Assignee: Wisconsin Alumni Research Foundation
    Inventor: Jerrold Odilon Robaidek
  • Patent number: 11382337
    Abstract: A primary processing technology for effectively improving the qualities of immature coffea Arabica fruits, in which the immature coffea Arabica fruits, particularly the coffee cherries picked at the last batch, are subjected to selecting, cleansing, drying, peeling, fermentation, the first sun-cure, stacking, kneading, the second sun-cure, to achieve the primary processing on the immature coffea Arabica fruits, thus obtaining coffee beans in the shell, which could effectively reduce the production of defects, increase the aroma of coffee beans, enhance the level of body, making the coffee beans with bright and lively sour taste and a lasting taste, thus enhancing the qualities of the immature coffea Arabica fruits. The SCAA cupping scores of the coffee beans in the shell obtained after being processed were not lower than 84, while the SCAA scores of the coffee beans in the shell obtained with the existing technology were not greater than 75.
    Type: Grant
    Filed: January 13, 2020
    Date of Patent: July 12, 2022
    Assignee: Pu'er University
    Inventors: Xiaohua Bao, Xuan Dong, Wenzhang Cheng, Zhilin Jiang
  • Patent number: 11382451
    Abstract: Temperature control for extracted beverages, including coffee, via controlled vacuum, and associated systems and methods are shown. A representative system includes a brew chamber, a beverage chamber in fluid communication with the brew chamber, a vacuum source in fluid communication with the beverage chamber, and a flow control device positioned to vary the force applied by the vacuum chamber on the brew chamber via the beverage chamber.
    Type: Grant
    Filed: December 7, 2020
    Date of Patent: July 12, 2022
    Assignee: Voga Coffee, Inc.
    Inventors: Joshua Lewis Avins, Eli Salomon
  • Patent number: 11375847
    Abstract: Systems and methods for brewing still beverages in commercial environments are provided. A brewing machine ordinarily used for brewing tea or coffee may be utilized to brew a still beverage. A pre-prepared still beverage mixture may be added to a brew basket or filter within the brewing machine. The brewing machine may then be activated. Water may flow through or be added to the pre-prepared still beverage mixture as it exits the brew basket or filter and enters a dispenser or reservoir. Sweeteners, flavorings and/or pulp may be added to the pre-prepared still beverage mixture as it enters the dispenser or reservoir. This may change the flavor, intensity, texture, and/or taste of the brewed still beverage according to the needs of the operator or the preferences of those who will drink the brewed still beverage.
    Type: Grant
    Filed: June 26, 2019
    Date of Patent: July 5, 2022
    Assignee: RED RIVER TEA COMPANY
    Inventor: Jeff Farris
  • Patent number: 11375731
    Abstract: One embodiment of an apparatus with mobile reusable airtight container assembly (10) which utilizes pressurized inert gas or CO2 gas for long term preservation of the freshness of roasted coffee beans or grounds in terms of aroma and taste, utilizes a system of an electronic controller (250), pressure switch (170), gas delivery valve (180), check valve (50) and vent valve (160) to create a pressurized environment of inert gas or CO2 gas and low residual oxygen and moisture concentrations within the airtight container assembly (10). An airtight lid (20) with pressure seal (220) covers the airtight container assembly (10) and creates a reusable system whereby the user can remove a portion of the roasted coffee beans or grounds as often as needed in order to brew coffee without degrading the long term freshness of the roasted coffee beans or grounds stored within the airtight container assembly (10).
    Type: Grant
    Filed: March 10, 2019
    Date of Patent: July 5, 2022
    Inventors: Robert J. Wallach, Kurt M. Jorgensen
  • Patent number: 11369120
    Abstract: A coated shell-less cooked egg product and method for making same. The coated product includes a shell-less cooked egg product. And, a strip encircling at least 50% of a circumference of the egg product, the egg product having a first end and a second end. Also, a coating enclosing (i) substantially all of a surface area of the egg product and (ii) at least 75% of the strip and as much as 100% of the strip. At least a first end of the strip extends away from the egg product so the first end of the strip can be grasped to assist in removal of the coating from the egg product during a peeling phase. The coating may include a first coating layer and a second coating layer.
    Type: Grant
    Filed: April 16, 2020
    Date of Patent: June 28, 2022
    Inventors: David P. J. Eickholt, Claire M. Eickholt
  • Patent number: 11372376
    Abstract: A method for cook time synchronization includes synchronizing a cook time in one of a plurality of cooking appliances to a user selected remaining cook time from one of the other of the plurality of cooking appliances. The method also includes: (1) transmitting, to the one of the plurality of cooking appliances, a remaining cook time from each of the other of the plurality of cooking appliances over a network; and/or (2) requesting, at the one of the plurality of cooking appliances, the remaining cook time from each of the other of the plurality of cooking appliances over the network in response to a user input at the one of the plurality of cooking appliances.
    Type: Grant
    Filed: July 27, 2018
    Date of Patent: June 28, 2022
    Assignee: Haier US Appliance Solutions, Inc.
    Inventors: Chad Michael Helms, Todd E. Greenwood
  • Patent number: 11357238
    Abstract: A method for brewing and chilling a brewed beverage such as tea includes brewing the beverage; combining the brewed beverage with a chilling medium; and covering the combined brewed beverage and chilling medium with an air-tight lid assembly to form an airtight seal. The combined brewed beverage and chilling medium may then be agitated. The airtight seal traps vapor generated from the beverage during the chilling, thereby causing the vapor to re-enter the beverage to maintain optimum flavor.
    Type: Grant
    Filed: January 28, 2019
    Date of Patent: June 14, 2022
    Assignee: Takeya USA Corporation
    Inventor: John M. Lown
  • Patent number: 11357358
    Abstract: A substantially closed loop filtration and convection system is configured to move fluid/oil volume within a fryer vat. The vat has a flow directed inlet, which directs flow of cooking fluid in a direction across the bottom of the vat directing the flow of oil and crumbs/debris across the vat, up and across a flow separation portion toward and into a cleaning zone portion of the vat. A crumb tray or crumb/debris catch system is disposed in the cleaning zone adjacent to the vat.
    Type: Grant
    Filed: April 24, 2019
    Date of Patent: June 14, 2022
    Assignee: PITCO FRIALATOR, INC.
    Inventors: Steven Savage, Steven J. Cyr, Michael McGinnis, Charles E. Pierce, Karl M. Searl
  • Patent number: 11350652
    Abstract: Shown here is a process for preparing a concentrated liquid composition (such as a broth) from poultry or other meat sources without the use of any enzymes. The resultant composition may have high content of solids but are pumpable or pourable and have relatively long shelf life at room temperature. Also shown are methods of extracting proteins from raw poultry or other meat sources at relatively low temperatures. Methods of making a high protein curd is also shown.
    Type: Grant
    Filed: July 15, 2019
    Date of Patent: June 7, 2022
    Assignee: INTERNATIONAL DEHYDRATED FOODS, INC.
    Inventors: Roger Lynn Dake, Nancy Lewis
  • Patent number: 11347245
    Abstract: Aspects of the disclosure include a method for producing a batch according to a batch process that includes adding ingredients to water to form a batch, mixing the batch, measuring the drive gain of the batch in real time using an in-line density device, monitoring amplitude variation of the drive gain, comparing the amplitude variation of the drive gain to a predetermined threshold, and providing an indication based on the amplitude variation of the drive gain that the batch is homogeneously dispersed or fully dissolved. Other aspects of the disclosure relate to a method for detecting homogeneity of a mixture and a method of determining the degree of mixing of a batch.
    Type: Grant
    Filed: February 14, 2020
    Date of Patent: May 31, 2022
    Assignee: PepsiCo, Inc.
    Inventors: Saman Choubak, Badreddine Ahtchi-Ali
  • Patent number: 11344043
    Abstract: The present invention relates to a method for producing fermented and vacuum-treated coffee using Kopi Luwak enterobacteria, in which the coffee contains a low concentration of caffeine and a high concentration of ?-aminobutyric acid (GABA). According to the present invention, the fermented and vacuum-treated coffee produced using Kopi Luwak enterobacteria according to the present invention has advantages in that it is produced by rapid fermentation, uniquely smells like caramel, chocolate, grass, etc., unlike unfermented green coffee beans, and has a reduced bitter taste and a deep and heavy taste with an appropriate sour taste.
    Type: Grant
    Filed: April 2, 2018
    Date of Patent: May 31, 2022
    Inventor: Young Youb Song
  • Patent number: 11337437
    Abstract: A granular composition containing dietary fibers derived from green tea and a method for preparing the same are provided. The granular composition may be prepared into granules, which has a suitable size and a shape to eat, using processed green tea having an insoluble dietary fiber content of 70% by weight or more; and a sugar alcohol as raw materials. The granular composition may also be useful in solving the problems such as dust scattering, throat choking, and the like due to the good flowability of the granules, and useful in manufacturing articles because the granular composition is easy to quantify due to the good filling properties.
    Type: Grant
    Filed: October 29, 2019
    Date of Patent: May 24, 2022
    Assignee: AMOREPACIFIC CORPORATION
    Inventors: Juyeon Seo, Jinoh Chung
  • Patent number: 11337541
    Abstract: High pressure, low temperature, continuous flow extraction systems and methods are designed to produce fluid consumables, including water-based consumables such as coffee or tea. The extraction systems and methods are designed to be safer, more efficient, and more scalable than other known and conventional extraction techniques, and to have significantly quicker extraction times and higher yields.
    Type: Grant
    Filed: February 14, 2020
    Date of Patent: May 24, 2022
    Assignee: WKCGRG 2 LLC
    Inventors: William A. Kramer, Colin P Giacalone
  • Patent number: 11330828
    Abstract: The present invention has objects to provide a powdery plant extract for beverages, having satisfactory flavor-retaining effect and solubility. The present invention solves the above objects by providing a powdery plant extract for beverages, comprising a plant extract for beverages and a branched ?-glucan mixture having the following characteristics (A) to (C): (A) Being constructed by glucose molecules; (B) Having a branched structure with a glucose polymerization degree of one or more, bound via a linkage other than ?-1,4 linkage to a non-reducing end glucose residue at an end position of a linear glucan with a glucose polymerization degree of 3 or higher, having a structure of binding glucose molecules via ?-1,4 linkages; and (C) Isomaltose in an amount of 5% by mass or higher, on a dry solid basis, of the hydrolysate is formed when digested by isomaltodextranase; where the mass ratio of the plant extract for beverages and the branched ?-glucan mixture is in a range of 1:0.
    Type: Grant
    Filed: October 4, 2017
    Date of Patent: May 17, 2022
    Assignee: HAYASHIBARA CO., LTD.
    Inventors: Shinichiro Inoue, Hikaru Masahiro Watanabe
  • Patent number: 11332694
    Abstract: A compound represented by the following formula (1): wherein, R1 is a linear or branched alkyl group having 1 to 3 carbon atoms or a hydroxyl group; and R2 is a 1-pyrrolyl group, a 2-pyrrolyl group, or a 3-pyrrolyl group. The present invention can provide a means highly effective in contributing to savory roasting flavor and capable of imparting fragrance with natural feeling.
    Type: Grant
    Filed: May 23, 2018
    Date of Patent: May 17, 2022
    Assignee: T. HASEGAWA CO., LTD.
    Inventors: Shunsuke Inenaga, Keisuke Yoshikawa, Yamato Miyazawa, Makiko Ito
  • Patent number: 11324247
    Abstract: A milk food product is provided that when mixed with baby food and given regularly to a baby will reduce the likelihood of the baby developing a food allergy. The milk food product is produced by taking milk and mixing or whipping the milk with other ingredients such as rice, tapioca, wheat, corn, nut flours, soy flour, or bean flour. The resulting batter is then baked in order to produce a cake-like product. The resulting cake is then dried in order to remove substantially all moisture. The dried cake is then ground or milled into a powder.
    Type: Grant
    Filed: September 21, 2021
    Date of Patent: May 10, 2022
    Assignee: LIL MIXINS, LLC
    Inventors: Meenal Lele, Kriti Seghal