Patents Examined by Drew E Becker
-
Patent number: 11964814Abstract: A capsule for use in a beverage preparation machine capable of making a beverage with a foam. The capsule comprising an ingredient chamber for containing an ingredient for preparing the beverage and at least one gas reservoir containing gas. The at least one gas reservoir having an opening within the capsule, the opening adjacent a flow path for liquid through the capsule such that the gas reservoir is in fluid communication with the flow path, the at least one gas reservoir arranged such that, in use, liquid flowing past the opening entrains gas from the gas reservoir to form a foam-like mixture of gas and liquid.Type: GrantFiled: September 6, 2019Date of Patent: April 23, 2024Assignee: Societe des Produits Nestle S.A.Inventor: Nihan Dogan
-
Patent number: 11957137Abstract: An apparatus for the preparation of frozen confectionery products comprising a filling head (1) comprising one or more frozen confection inlets (3) connectable to a source of one or more frozen confections comprising one or more inclusions, a mixing chamber (4) and an outlet (2), a first housing (5) comprising a nozzle (6) is connectable to, and rotatable in relation to, the filling head outlet (2), and the outlet of the nozzle (7) has a cross section comprising a central section (8) and peripheral sections (9), wherein an annular shape (24) can be superimposed on the central section (8) and the diameter of the annular shape (24) has a ratio of from 3:1 to 6:1 of the longest length of the one or more inclusions, and the longest length of the one or more inclusions is from 2 mm to 10 mm. A process for the preparation of a frozen confection product comprising the foregoing apparatus and a product prepared according to the process.Type: GrantFiled: March 4, 2020Date of Patent: April 16, 2024Assignee: Conopco, Inc.Inventors: Victoria Suzanne Elizabeth Evans, William Douglas Jeatt, Deborah Jane Noble
-
Patent number: 11926468Abstract: The invention relates to a capsule (2) for the preparation of a beverage by extracting the substance in a beverage preparation device, comprising: —an aluminium capsule body (3) with a bottom, a side wall (6) and an outwardly extending flange (7), —a cover (8) attached to the outwardly extending flange (7) and, —a sealing member (9) at the outwardly extending flange (7) for providing a water sealing contact with an enclosing member of the beverage preparation device; wherein the sealing member (9) comprises at least one annular layer of polymeric material positioned on the outwardly extending flange wherein in use in the device, the sealing member is compressed and wherein the outwardly extending flange (7) comprises an annular recess (16) with an annular bottom wall (17), and an inner projecting wall (18) and an outer projecting wall (19), both projecting walls (18, 19) extending in a direction towards the bottom of the capsule body and wherein the annular layer of polymeric material (20) is entirely containType: GrantFiled: June 18, 2018Date of Patent: March 12, 2024Assignee: Societe des Produits Nestle S.A.Inventors: Guido Bambagioni, Gilles Gavillet, Alexandre Kollep, Frederic Doleac
-
Patent number: 11903360Abstract: Machinery for the production of pasta filata cheeses includes a preparation cell that receives, moves, and heats raw material, the raw material being rennet, and then transfer the heated rennet to a spinning cell that adds water and steam. Next the mixture is moved and heated to a desired density and then transferred, as paste, to a forming cell, the forming cell being provided with timed augers and a thermometer to determine the moment in which to push the paste into a forming drum.Type: GrantFiled: January 13, 2020Date of Patent: February 20, 2024Assignee: MIRABILIE MUNDI CIBI S.R.L.Inventors: Andrea Di Marsciano, Paolo Di Puorto
-
Patent number: 11889844Abstract: The present invention relates to a method to treat insects in order to produce a human nutrition and/or an animal feed. The treatment involves at reducing and preferably stopping the autolysis of the insects, preferably using a cooling treatment step. The present invention further relates to a line to process insects.Type: GrantFiled: October 17, 2018Date of Patent: February 6, 2024Assignee: GEA FOOD SOLUTIONS BAKEL B.V.Inventor: Martinus Johannes Wilhelmus Verhoeven
-
Patent number: 11889950Abstract: Disclosed herein is a cooking system for cooking food, the system including a housing defining a hollow chamber configured to receive a food container. The housing has an upper portion defining an opening to the hollow chamber. A food container having a hollow container interior is positionable within the hollow chamber. An end of the food container extends above the upper portion of the housing when the container is installed within the hollow chamber. A lid is moveably attached to the housing and is moveable between a first position that covers the upper portion of the housing and the opening to the hollow chamber when the food container is installed within the hollow chamber and a second position where the lid does not cover the opening to the hollow chamber. At least one heating element is associated with at least one of said lid and said housing.Type: GrantFiled: August 22, 2019Date of Patent: February 6, 2024Assignee: SharkNinja Operating LLCInventors: Aaron Michael Gill, Ross Richardson, Naomi Kalia Williams Zabel, Da Deng, Mete Gursel, Andrew John Roy Tattersfield, Niall Christopher Denham, Roger Neil Jackson, Ronan Patrick Leahy, Evan James White, Thomas Guerin, Chris Martin, Nathaniel R. Lavins, Mackenzie Lee Swanhart, Samuel Andrew Ferguson, Scott James Stewart
-
Patent number: 11882860Abstract: A combination cooking system and methods for cooking having a simplified venting structure are provided. In one embodiment, the cooking system can include a housing having a hollow chamber for receiving food, a lid coupled to the housing for enclosing food within the chamber, and at least one heating element. In use, a seal disposed between the lid and housing can be selectively removed to create an air gap there between, thus providing a simplified method for venting air within the housing and thereby enabling the system to operate in different cooking modes. A locking element for locking the lid relative to the housing and/or an adjustable vent can also be selectively used to control venting within the system to enable the system to operate in different cooking modes.Type: GrantFiled: October 21, 2021Date of Patent: January 30, 2024Assignee: SharkNinja Operating LLCInventors: Christopher T. Martin, Michaela Dubeau, Adam Garland
-
Patent number: 11856973Abstract: According to one embodiment, provided is a method for manufacturing a solid bouillon seasoning (A), said method comprising a step for preparing a mixture (E) which comprises a raw edible meat (B) and a bouillon (C) having a higher inosinic acid concentration (mass %) compared to the edible meat (B), and a step for drying the mixture (E) by the microwave vacuum drying method.Type: GrantFiled: October 25, 2018Date of Patent: January 2, 2024Assignee: Ariake Japan Co., Ltd.Inventor: Kineo Okada
-
Patent number: 11856958Abstract: A method for forming stuffed food includes steps of: step 1: sending and cutting dough wrappers; wherein shaping molds (1001) on a rotation disc (101) are arranged below a sending and cutting station (20); the dough wrappers are cut into pre-set shapes before dropping in the shaping molds (1001); unused dough enters an opening (106) on the rotation disc (101) and is transported downwardly, so as to be collected; and step 2: filling the dough wrappers with stuffing; wherein the shaping molds (1001) transport the dough wrappers to a stuffing injection station (30) where the stuffing is injected onto the dough wrappers. According to the method, the opening on the rotation assembly collects the unused dough and takes full advantage of the space below the rotation assembly. A recycling bin is placed below the opening to collect the unused dough.Type: GrantFiled: March 9, 2018Date of Patent: January 2, 2024Assignee: SHANGHAI SOONTRUE MACHINERY EQUIPMENT CO., LTD.Inventor: Song Huang
-
Patent number: 11849696Abstract: A device (1) for continuously conveying and plasticising cheese curd includes a housing (2) having an elongate chamber (3) with inlet and openings (5, 6). At least one pair of oppositely-driven conveying shafts (4.1, 4.2) is arranged in the elongate chamber such the axes of rotation (18.1, 18.2) of the shafts extend in parallel in the longitudinal direction of the chamber. The conveying shafts have interleaved helical structures (19.1, 19.2) for axially conveying the cheese curd from the inlet opening to the outlet opening. A heating device (9.1, 17) heats at least part of the shaft(s) and at least part of an inner surface of the chamber. At least one entraining device is designed such that at least part of the cheese curd to be conveyed and plasticised is also transported around the two conveying shafts.Type: GrantFiled: September 28, 2018Date of Patent: December 26, 2023Assignee: SULBANA AGInventor: Balz Bähler
-
Patent number: 11844456Abstract: A conveyor system includes an upper and lower synchronized conveyors that transfer a food product, such as eggs, through a heating system to cook the food product. The lower conveyor includes a belt and the upper conveyor includes rings that are moveably held within frames. The rings and belt are brought together to define receptacles in which the food product is arranged during cooking. After cooking, the rings are lifted off of the belt, leaving the food product on the belt. A transfer roller transfers the cooked food product from the belt for further processing, such as freezing of the food product.Type: GrantFiled: January 21, 2021Date of Patent: December 19, 2023Assignee: Omar Associates, LLCInventors: Chad W. Billman, Eric J. Wise
-
Patent number: 11832762Abstract: A control method for operating a cooking oven in a deep-frying program which is configured for a predetermined set temperature is disclosed, wherein the cooking oven has an oven cavity, a tray arranged within the oven cavity, a bottom heating element for heating the bottom of the cavity, a fan located at the rear wall of the cavity, and a ring heating element surrounding the fan.Type: GrantFiled: September 28, 2020Date of Patent: December 5, 2023Assignee: Electrolux Appliances AktiebolagInventors: Reiner Horstmann, Jörg Schmidt, Christoph Luckhardt, Karina Steinwachs
-
Patent number: 11825857Abstract: The present invention discloses a method for batch production of espresso coffee by preparing ground coffee and water mixture in a pressure chamber, degassing the ground coffee in the pressure chamber, extracting an initial brew from the degassed ground coffee via pressure, and producing a final brew (large batch of espresso coffee) from the initial brew.Type: GrantFiled: October 21, 2021Date of Patent: November 28, 2023Inventors: Zayde Al-Naquib, Jack Balder, Moayad Al-Naquib
-
Patent number: 11819164Abstract: A basting cover for maintaining a humid environment for a food product. The basting cover includes a wall, a rigid band, and a flexible handle. The wall extends with a central wall portion and a side wall portion, the central wall portion having an external surface, the side wall portion extending outward from the central wall portion to a free end. Further, the side wall portion extends with thinned portions defined therein to facilitate the side wall portion to be moveable between an expanded use position and a collapsed storage position. The rigid band extends along a central wall periphery. The flexible handle is coupled to the central wall portion such that the flexible handle is disposed in a space between an outer edge of the rigid band and the external surface of the central wall portion.Type: GrantFiled: November 29, 2021Date of Patent: November 21, 2023Assignee: North Atlantic Imports, LLCInventors: James P. Miner, Mauricio J. Escobedo
-
Patent number: 11812766Abstract: An aspect of some embodiments of the present invention relates to an edible pet chew including an inner chew part made of a first mixture, the first mixture including, by weight: between 5% and 30% or between 30% and 70% of starch; between 5% and 30% of animal meat if the starch is 30% to 70% of the weight of the first mixture, or between 30% and 70% of animal meat if the starch is 5% to 30% of the weight of the first mixture; between 2% and 20% of gelatin and/or xanthan gum; between 5% and 25% of vegetable protein; between 2% and 10% of glycerin.Type: GrantFiled: March 28, 2022Date of Patent: November 14, 2023Inventor: Xiang Chen
-
Patent number: 11786077Abstract: A food processor combines steaming of food on a support, and blending. The support is rotated about the same shaft as the blender blade, to release the food on the support centrifugally so that it drops to the blender blade. This enables an automated process with optimized steaming and blending.Type: GrantFiled: November 8, 2019Date of Patent: October 17, 2023Assignee: KONINKLIJKE PHILIPS N.V.Inventors: Zhenzhen Cai, Tao Kong, Cong Tian, Jingwei Tan
-
Patent number: 11785954Abstract: Disclosed herein is a composition comprising two edible components, one being a previously-baked but no-longer-fresh product such as a packaged cookie, the other being a high-concentration sugar solution such as a syrup, the two components being combined in a prescribed ratio and geometrical configuration such that when processed by heating in a microwave oven for a prescribed time, said time being typically less than 30 seconds, the enhanced cookie so produced has the superior taste, smell and mouthfeel of a fresh oven-baked cookie, thereby allowing the rapid production of such enhanced cookies one at a time or a few at a time for personal consumption, or on-demand in a fast-food service environment.Type: GrantFiled: April 30, 2021Date of Patent: October 17, 2023Inventor: Richard Schofield
-
Patent number: 11787623Abstract: A single-serve capsule for preparing a beverage in a beverage apparatus. The capsule includes an inlet end, an outlet end arranged opposite to the inlet end, and a capsule base which closes the outlet end. The capsule base includes an outside area, an outside edge, weak points which open, break and/or tear as a result of a fluid pressure of hot water in the interior of the capsule, and arcuate thin spots arranged next to each of the weak points. The arcuate thin spots provide for a uniform guidance of a plastic melt, do not break or tear open under the fluid pressure of the hot water, and form ramp-like sloping surfaces to increase a surface of the accurate thin spots upon which the fluid pressure of the hot water acts.Type: GrantFiled: April 27, 2018Date of Patent: October 17, 2023Assignee: GEORG MENSHEN GMBH & CO. KGInventors: Lorenzo Crespo, Jordi Guijarro, Marti Nogue I Arbusa, Aida Llacuna Gorriz
-
Patent number: 11782464Abstract: A method of operating a cooking appliance includes obtaining a set fluid temperature for a fluid within a cooking utensil, monitoring an actual fluid temperature via a first temperature sensor of a probe, determining a predicted air temperature above the fluid, monitoring an actual air temperature above the fluid via a second temperature sensor of the probe, comparing the actual air temperature to the predicted air temperature, and implementing a responsive action based on the comparison between the actual air temperature and the predicted air temperature.Type: GrantFiled: December 10, 2020Date of Patent: October 10, 2023Assignee: Haier US Appliance Solutions, Inc.Inventors: Omar Santana, James Lee Armstrong
-
Patent number: 11744257Abstract: Various implementations of a freeze-drying method are described where the material is cooled by reducing the pressure in a chamber to evaporate and/or sublimate water in the material. In one implementation, the material is dried in the chamber by sublimating ice in the material to water vapor. In another implementation, the freeze-drying method includes actively cooling the chamber. In another implementation, at least a portion of the water vapor is deposited on an actively cooled interior surface of the chamber. In another implementation, the freeze-drying method includes cooling the material to ?25° F. or below. In another implementation, the material is cooled at approximately ambient pressure to 30° F. or below and then cooled by reducing the pressure in the chamber.Type: GrantFiled: October 21, 2019Date of Patent: September 5, 2023Assignee: Harvest Right, LLCInventors: Rex C. Haddock, Daniel D. Neville