Patents Examined by Drew E Becker
  • Patent number: 11452307
    Abstract: The present invention relates to a method for manufacturing a porous red ginseng. The porous red ginseng according to the present invention forms a uniform porosity therein and thus obtains a crispy mouthfeel and an excellent flavor without an additional process such as an addition of fructose, etc., such that the resulting red ginseng may be not only directly eaten as an original form or slices of the red ginseng, but also have a very high content of ginsenoside and a low content of moisture therein, thus achieving a very excellent storage quality.
    Type: Grant
    Filed: August 1, 2017
    Date of Patent: September 27, 2022
    Assignee: Wellness Korea Co., Ltd.
    Inventors: Joung Kyu Lee, Young Chui Jung
  • Patent number: 11439156
    Abstract: An apparatus includes a receptacle configured to receive a container containing a substance for processing. The container includes a readable tag having processing information associated with the substance. The apparatus also includes a processing chamber operably coupled to the receptacle and configured to receive the substance and process the substance. The apparatus further includes a controller operably coupled to the processing chamber and configured to generate one or more processing instructions based on the processing information in the readable tag and further based on additional processing information received from a remote device. The processing is also configured to process the substance based on the one or more processing instructions.
    Type: Grant
    Filed: September 18, 2017
    Date of Patent: September 13, 2022
    Assignee: Bellwether Coffee Co.
    Inventors: Jens Peter Voges, Fong Liu, John Laird, Scott Whitman, Zachary Russell Heineman, Dylan Hilmer Bird, Nicholas Scott Reimnitz
  • Patent number: 11432571
    Abstract: A method of heat-treatment of a product in a sealed container of a packaging material is described. The method includes placing the container in a treatment environment having a pressure (P) and a temperature (T), the pressure and the temperature having a ratio (P/T), and adjusting the temperature and/or pressure in the treatment environment to decrease the ratio over a duration in a time period. The time period starts at a time of cooking onset of the product and extends over a time of cooling onset at which time a temperature decrease is started, the time of cooking onset being preceded by a first time period of temperature ramping during which the temperature is increased. An apparatus for controlling heat-treatment of a product in a sealed container of a packaging material is also described.
    Type: Grant
    Filed: June 15, 2018
    Date of Patent: September 6, 2022
    Assignee: Tetra Laval Holdings & Finance S.A.
    Inventor: Ola Funkquist
  • Patent number: 11425918
    Abstract: Disclosed is a method for preparing a multilayer confectionary product including a paste confectionery center, surrounded by an intermediate layer of chewy candy material, surrounded in turn by a layer of amorphous candy material, to the multilayer confectionery product obtained by the process and to an apparatus for producing the multilayer confectionary product. The multilayer confectionary product can be further coated with a hard coating.
    Type: Grant
    Filed: January 2, 2018
    Date of Patent: August 30, 2022
    Inventors: Petrus Henricus De Jong, Hendricus Jacobus Catharina Hendrikx, Tanja Catharina Jozefina Vleugels
  • Patent number: 11425922
    Abstract: Methods and systems for reducing acrylamide concentration in heat-processed products, and products produced by such methods and systems are provided. The baked products may be sprayed with a riboflavin solution and then irradiated with a UV light source to initiate monomer reactions of acrylamide and reduce the concentration of the acrylamide in the baked product. In addition, riboflavin may be dissolved in heat-processed products, followed by irradiation of the riboflavin-containing heat-processed products with a UV light source to initiate monomer reactions of acrylamide and reduce the concentration of the acrylamide in the baked product.
    Type: Grant
    Filed: November 18, 2019
    Date of Patent: August 30, 2022
    Assignee: Intercontinental Great Brands LLC
    Inventor: Robert L. Magaletta
  • Patent number: 11419450
    Abstract: The invention relates to a container (2) for receiving a liquid comprising a thin film capacitive sensor (100) comprising a level sensor for detecting the liquid filling level of the container (2) over time, wherein the sensor (100) further comprises a settable device allowing setting one or more desired liquid filling levels of the container (2), of the same or of different liquids. Preferably, the settable device is configured as a touch screen, arranged in the external layer of the sensor (100). The invention further relates to a beverage production system (S) comprising a beverage production machine (1) having a beverage production unit (10) for preparing and dispensing a beverage and a control unit (50) for controlling a beverage production of the beverage production unit (10), and a container (2) as the one described. Yet further, the invention relates to a method for setting one or a plurality of liquid filling levels of a container (2).
    Type: Grant
    Filed: September 6, 2018
    Date of Patent: August 23, 2022
    Assignee: Societe des Produits Nestle S.A.
    Inventor: Alexandre Pugliese
  • Patent number: 11399551
    Abstract: A method for storing harvested photosynthetic active horticultural produce includes, between harvesting and consumption of the harvested photosynthetic active horticultural produce, exposing the harvested photosynthetic active horticultural produce to green light and/or to blue-green light. A device for storing harvested photosynthetic active horticultural produce includes a casing defining an interior volume, and a cooling mechanism for cooling the interior volume. At least a first LED is supported by the casing. The first LED is configured to emit green light to the interior volume, or is configured to emit blue-green light to the interior volume.
    Type: Grant
    Filed: November 7, 2019
    Date of Patent: August 2, 2022
    Inventors: Mark Lefsrud, Kamal Hammad, Anne Sophie Rufyikiri
  • Patent number: 11401105
    Abstract: Kit for the preparation of a beverage in a centrifugal brewing device comprising a capsule by feeding liquid in the capsule and rotating the capsule along a central axis to produce centrifugal forces on the liquid traversing the capsule thereby forcing the beverage out of the capsule by such centrifugal forces, wherein the capsule comprises containment walls forming a main cavity of central axis containing beverage ingredients; wherein said kit further comprising an insert which is separate from the capsule and comprising a ring-shaped portion intended to form a valve engaging portion engaging against a valve means of the centrifugal brewing device.
    Type: Grant
    Filed: October 24, 2019
    Date of Patent: August 2, 2022
    Assignee: Societe des Produits Nestle S.A.
    Inventors: Daniel Abegglen, Amaud Gerbaulet, Jean-Francois Tinembart, Alexandre Perentes
  • Patent number: 11395497
    Abstract: A device includes a carriage and an oven including a baking chamber, a plurality of stacked baking soles and elements for heating the soles. The device includes a plurality of nets made of a heat-resistant flexible material and at least one cell for receiving the food products. The carriage is arranged for inserting the nets into the oven, for withdrawing same and for positioning same opposite a sole. The device includes elements for vertically moving the soles and/or the nets relative to each other to place the soles and nets in an active position in which the bottom of the cells of a net is in contact with the baking sole located opposite and is capable of deformation upon contact with the sole so as to bake the products by induction, and in a passive position, in which the bottom of the cells is separated from the sole located opposite.
    Type: Grant
    Filed: January 19, 2011
    Date of Patent: July 26, 2022
    Inventor: Philippe Pelle
  • Patent number: 11375730
    Abstract: A method and an apparatus for roasting a food product including: loading a batch of a predetermined food product type in a roasting device; setting operating parameters of the roasting device according to initial reference values for the predetermined food product type; performing feedback control during the heating of the product by obtaining, instant by instant, a value for a sound quantity which is relative to a sound emitted by the product, the sound being detected in a frequency range including both human ear audible and ultrasound frequencies; comparing the sound quantity's value obtained at each instant to a value taken by the sound quantity at such instant in a roasting curve of sound quantity versus time associated with the predetermined food product type; and adjusting, instant by instant, the operating parameters of the roasting device depending on the result of the comparison.
    Type: Grant
    Filed: December 1, 2016
    Date of Patent: July 5, 2022
    Inventor: Carlo Scolari
  • Patent number: 11350641
    Abstract: The present invention relates a method for increasing the shelf life of fruit comprising the steps of: treating a fruit with UV light from a UV light source, packaging the fruit in packaging film that allows the fruit to be stored in a modified atmosphere within said film, and storing the packaged fruit.
    Type: Grant
    Filed: June 12, 2018
    Date of Patent: June 7, 2022
    Inventor: Graham Alexander Young
  • Patent number: 11344159
    Abstract: The invention concerns a food preparation device 1 comprising a food preparation pot 2, a heating element 3 for heating food 4 in the food preparation pot 2, a tool 5 for blending and/or comminuting food 4 in the food preparation pot 2, a lid 6, 7 for the food preparation pot 2, and an electric motor 8 for rotating the tool 5. A monitoring unit monitors a power input of the electric motor 8 for detecting an overpressure in the food preparation pot 2. The invention also concerns a method and a computer program product. A very reliable detection of overpressure can thereby be enabled.
    Type: Grant
    Filed: December 7, 2018
    Date of Patent: May 31, 2022
    Inventors: Andrej Mosebach, Robert Frielinghaus
  • Patent number: 11344049
    Abstract: The present invention relates to a sushi composition, and more specifically, to a sushi composition which includes a sushi layer, a sauce layer formed on an upper surface of the sushi layer, and a powder layer formed on a lower surface of the sushi layer, wherein the sushi layer consists of a filling made of a protein component and a sushi mixture covering the filling. The sushi composition has excellent taste and texture, contains abundant nutrients, and exhibits excellent preservation by applying various ingredients in the form of a sauce or powder.
    Type: Grant
    Filed: October 16, 2020
    Date of Patent: May 31, 2022
    Inventor: Seong Kwon Lim
  • Patent number: 11337928
    Abstract: 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.
    Type: Grant
    Filed: August 27, 2018
    Date of Patent: May 24, 2022
    Inventor: Andrea Bacchi
  • Patent number: 11339971
    Abstract: System and method for controlling a smart cooking appliance, including: at an oven comprising a cooking chamber, a food support platform, and a control unit; detecting a first event corresponding to a start of a cooking process for a food item, wherein a first heating surface of the cooking chamber is operating at a first preset output level; in response to detecting the first event, activating one or more actuators to move the food support platform to a first position; while the food support platform is at the first position and while the first heating surface is operating at the first preset output level, detecting that oven reconfiguration criteria are met; and in response to detecting that the oven reconfiguration criteria are met, activating the one or more actuators to move the food support platform from the first position to a second position that is distinct from the first position.
    Type: Grant
    Filed: September 13, 2019
    Date of Patent: May 24, 2022
    Inventors: Qiang Liu, Xin Yan
  • Patent number: 11324248
    Abstract: Described herein is a process for applying granular material on an outer side of a foodstuff product (P). This process comprises the steps of: providing a mould (102) having a mould cavity (S?) that is delimited, at least partially, by at least one mobile wall (106); positioning the product (P) in the mould cavity by setting the outer side (p1) in a position facing and at a distance from the mobile wall; introducing granular material in the gap (112) comprised between the mobile wall (106) and the outer side of the product; and moving the mobile wall (106) towards the outer side of the product so that it comes to press the granular material against the outer side (p1) of the product (P).
    Type: Grant
    Filed: August 8, 2019
    Date of Patent: May 10, 2022
    Assignee: SOREMARTEC S.A.
    Inventors: Giorgio Catalano, Marco Mollo
  • Patent number: 11324239
    Abstract: The present invention relates to high pressure processing (HPP) methods of and containers for preparation of food products such as solid or semi-solid foods, beverages and food supplements containing high-pressure sensitive probiotics and other high-pressure sensitive substances, which maintain their viability, biological activity and other beneficial properties in the prepared food product. The present invention also relates to pasteurized food products containing biologically active high-pressure sensitive probiotics, other high-pressure sensitive substances, or their combinations.
    Type: Grant
    Filed: February 26, 2021
    Date of Patent: May 10, 2022
    Inventors: Leonid Akhumyan, Inga Hakhumyan, Yana Mkrtichyan
  • Patent number: 11311142
    Abstract: The present disclosure relates to a food processor for preparing a food in a pot. The food processor comprises the pot, a heating element for heating the pot or a food in the pot, and a temperature sensor for detecting a temperature TSUR, TMED of the pot or a food in the pot. The food processor comprises a monitoring device which is configured such that the monitoring device can detect an exceeding of a boiling point SP of a food in the pot on the basis of a temperature measurement value TNTC(k) of the temperature sensor and an electrical measurement value u(k), which depends on an energy supply to the heating element. Furthermore, the present disclosure relates to a process and a computer program product. A food processor with boiling point detection can thus be made available with particularly low production effort.
    Type: Grant
    Filed: March 23, 2020
    Date of Patent: April 26, 2022
    Inventors: Andrej Mosebach, Wenjie Yan, Sebastian Tietz, Stefan Kraut-Reinkober, Michael Sickert
  • Patent number: 11311024
    Abstract: A crafting apparatus that performs work on a workpiece is disclosed. The workpiece includes, for example, an edible foodstuff material. In an embodiment, the edible foodstuff material includes nutritional value and is consumable by, for example, human beings, animals or the like.
    Type: Grant
    Filed: September 9, 2016
    Date of Patent: April 26, 2022
    Assignee: Cricut, Inc.
    Inventors: Jeremy Burton Crystal, Rebecca Sego, Jeffery V. Gubler, James T. Davis, II
  • Patent number: 11297846
    Abstract: The present invention relates to a multidimensional ecological preservation technology for sweet potatoes, including the following steps: collecting mature tuberous roots in proper time; and performing BTH soak cleaning to promote callus, and performing callus treatment as follows: pretreatment before storage, disinfection in a cellar, sand storage, tent air conditioning, and performing secondary cobalt ray irradiation at an irradiation dose of 0.1-0.5 kGy before the end of storage and marketing, thereby achieving dual guarantee of storage period and shelf life. In the present invention, the traditional sand is replaced with a sandy material (having a particle size of 1-3 mm), and the sandy material is lightweight, breathable, and high in water absorbing and retaining property, thermal insulation and heat preservation.
    Type: Grant
    Filed: April 25, 2020
    Date of Patent: April 12, 2022
    Inventors: Jiming Zhang, Chuanzhu Leng, Gang Xin, Nan Jiang, Xinfei Song, Jing Jin, Xiangyang Zheng, Sixin Wang, Baoshuang Tian, Chongxiao Shao, Yanfang Pan, Xihong Li, Xiaotong Chen