Patents Examined by Steven Leff
  • Patent number: 8545915
    Abstract: An apparatus and method for increasing Vitamin D content in mushrooms irradiates the mushroom(s) for a duration of up to six seconds with one or more pulses of light with wavelengths in the range of about 200 to about 1000 nanometers. The light is emitted by an electric glow discharge lamp, such as a xenon lamp, that emits ultra-violet light. The intensity of the light is such that after irradiation the mushrooms have a Vitamin D2 content of at least about 400 IU/84 g of mushrooms, which is 100% Daily Value of recommended Vitamin D for human consumption.
    Type: Grant
    Filed: April 17, 2009
    Date of Patent: October 1, 2013
    Assignee: Oakshire Holdings, Inc.
    Inventor: Gary M. Schroeder
  • Patent number: 8455029
    Abstract: A decrease in the biological activity of the proteins and hormones present in milk, which have been implicated in certain cancers, is accomplished by exposing the hormones and proteins to ultraviolet irradiation of at least 5,000 joules/m2.
    Type: Grant
    Filed: August 11, 2009
    Date of Patent: June 4, 2013
    Inventor: Robert Bibb
  • Patent number: 8449935
    Abstract: It is to provide a process and apparatus for producing soymilk which is obtained by completely deactivating various kinds of enzymes responsible for a grassy smell, while preventing heating unevenness, and inducing appropriate thermal denaturation of protein and a rich flavor, and which can be processed by coagulation into tofu high in water retentivity and elasticity and rich in flavor.
    Type: Grant
    Filed: December 28, 2007
    Date of Patent: May 28, 2013
    Assignee: Takai Tofu & Soymilk Equipment Co.
    Inventors: Toichiro Takai, Toru Awazu, Motonari Amano, Masahiro Yoshida, Masato Nishi
  • Patent number: 8435585
    Abstract: The invention relates to a process for reducing the microbial count in a chocolate mass. A chocolate mass and water are placed in a sterilizable container. The chocolate mass and the water are heated and stirred to a target temperature of more than 100° C. An overpressure in the container is built at least during part of the heating period. The container is degassed and cooled. Upon reaching the target temperature, but prior to step d), the pressure is partially lowered abruptly so that an overpressure remains in the container and subsequently the pressure is raised back to the original overpressure.
    Type: Grant
    Filed: December 10, 2007
    Date of Patent: May 7, 2013
    Assignee: Agrana Beteiligungs-Aktiengesellschaft
    Inventors: Karl Kober, Herbert Muhr
  • Patent number: 8435580
    Abstract: A continuous flow/batch peeling device and method of using the device comprising a tub comprising a treatment zone and holding a replaceable quantity of an electrically conductive fluid and at least one produce immersed in the fluid, a belt comprised of a nonconductive material and comprising at least one divider that exposes produce to the treatment zone, and at least one variable power supply connected to at least one set of electrodes that are fixed to a wall of the treatment zone and in electrical contact with the fluid such that when the electrodes are energized, an electrical current is produced in the fluid and the produce causing the peel to rupture from an outer layer of flesh of the produce.
    Type: Grant
    Filed: June 3, 2008
    Date of Patent: May 7, 2013
    Assignee: The Ohio State University Research Foundation
    Inventors: Sudhir Sastry, Pisit Wongsa-Ngasri, Sarvesh N. Gupta, Brian F. Heskitt
  • Patent number: 8431172
    Abstract: A method for the continuous production of cookies having a high content of large inclusions, such as chocolate chips, nuts, and fruit pieces includes extruding a cookie dough containing the inclusions through a die orifice to obtain an extrudate dough rope, and cutting the extrudate dough rope with an ultrasonic cutting blade. The ultrasonic cutting severs the extrudate dough rope into dough pieces which fall onto a moving conveyer into a substantially uniform or regular array for uniform baking. The ultrasonic cutter is controlled to provide a roughened top surface on a dough piece to provide a home baked appearance upon baking, while cutting through the inclusions without substantial displacement of the inclusions which would cause pock marks on the surface of the dough piece, and without substantial dough piece weight variation.
    Type: Grant
    Filed: July 31, 2008
    Date of Patent: April 30, 2013
    Assignee: Kraft Foods Global Brands LLC
    Inventors: Srinivas Vangeepuram, Mihaelos Nicholas Mihalos, Theodore N. Janulis
  • Patent number: 8425959
    Abstract: Apparatus and process for producing a flat dough product, in particular a pizza, topped with assorted toppings, is provided with a plurality of topping dispensers and at least one movable positioning mechanism, which is provided vertically below a plane spanned by the topping dispensers and to which a dough carrier is associated which may be supported such that it can rotate; the positioning mechanism actuated by an actuating mechanism to position the dough carrier underneath a topping dispenser to allow topping to be dispensed. The topping dispensers are arranged in a matrix configuration, distributed in two mutually perpendicular spatial directions x,y and the positioning mechanism is configured for positioning the dough carrier in the two mutually perpendicular spatial directions x,y corresponding to the matrix configuration. The topping dispensers are actuated passively to dispense topping by rotating the dough carrier and/or by means of the lifting mechanism.
    Type: Grant
    Filed: July 13, 2006
    Date of Patent: April 23, 2013
    Inventor: Till Westberg
  • Patent number: 8418685
    Abstract: A barbecue grill provides a top cooking level and a central cooking zone located below the top cooking level. Lateral heat panels warm the central cooking zone. A food basket is configured to be opened and loaded with foodstuff when in an approximately horizontal position at the top cooking level. An elevator mechanism lowers the filled food basket into the central cooking zone while converting the food basket to an approximately vertical position. The food cooks while the basket is vertical. The elevator mechanism raises the basket of cooked food to the top cooking level while converting the food basket to approximately horizontal position. A user-operated control selectively actuates the elevator mechanism to move the food basket in either direction.
    Type: Grant
    Filed: May 20, 2010
    Date of Patent: April 16, 2013
    Inventor: Jan Eric Strauch
  • Patent number: 8399037
    Abstract: Grain or legume having an increased content of a functional component (?-aminobutyric acid) is obtained by humidifying grain (such as rice, wheat or corn) or legume (such as soybean and adzuki bean) by forcing the grain into an air having a temperature of 50° C. or more and a relative humidity of 90% or more such that a moisture content thereof rises within the range of 16.0% to 18.5%, and thereafter, drying the grain or legume.
    Type: Grant
    Filed: May 16, 2008
    Date of Patent: March 19, 2013
    Assignee: Satake Corporation
    Inventors: Takeshi Fukumori, Shigeharu Kanemoto, Hidenori Mizuno, Keishi Wakabayashi, Hou Qing Liu, Shinya Ochiai
  • Patent number: 8399036
    Abstract: A method for filling an edible shell, in particular, a taco shell is achieved by gathering a first filling ingredient for a taco and layering the first filling ingredient along a first plane, gathering a second filling ingredient for a taco and layering the second filling ingredient along a second plane substantially parallel to the first plane, and inserting the layered first and second filling ingredients within a taco shell. A template for the preparation of a layered taco is also provided. The template includes a guide member having a concave recess shaped and dimensioned for receiving the open end of a taco shell, the concave recess being defined by a facing wall in the generally shape of the open end of the taco shell. The template also includes a support shelf transversely positioned within the concave recess.
    Type: Grant
    Filed: May 13, 2004
    Date of Patent: March 19, 2013
    Inventor: G. Alan Steinhauer
  • Patent number: 8394441
    Abstract: The invention describes a low temperature extrusion process and a respective device for an energy-optimized and viscosity-adapted microstructuring of frozen aerated systems like ice cream. Therewith a very finely dispersed microstructure is reached under optimized balance of viscous friction based mechanical energy dissipation (1) and transfer of dissipation heat and additional phase transition (freezing) heat (2) to a refrigerant up to very high frozen water fraction at very low temperatures. With this new process and device aerated masses are continuously frozen and optimally micro-structured under minimized/optimized mechanical energy input. The microstructure of this-like treated masses supports on the one hand preferred rheological properties which lead to improved shaping, portioning and scooping properties, even at very low temperatures, and on the other hand leads to an improved shelf life (heat shock stability) and mouth feel (e.g. creaminess, melting behavior).
    Type: Grant
    Filed: January 20, 2005
    Date of Patent: March 12, 2013
    Assignee: Nestec S.A.
    Inventors: Erich Josef Windhab, Johann Wildmoser
  • Patent number: 8372464
    Abstract: Methods for producing a partially hydrated bean paste are disclosed. The methods include inputting a quantity of uncooked whole beans or split beans into an extruder comprising an inlet, one or more temperature zones in series downstream of the inlet, and a die downstream of the one or more temperature zones; rotating a screw assembly of the extruder to extrude the beans and force the beans through the one or more temperature zones, wherein a quantity of steam and a quantity of water is added to the beans as the beans are forced through each temperature zone; and forcing the beans exiting the final temperature zone of said one or more temperature zones in series through the die to produce a bean paste. The partially hydrated bean paste produced by the methods of the disclosure comprises a water content of at least about 45% by weight. The partially hydrated bean paste can be further processed into partially hydrated bean products, such as refried beans.
    Type: Grant
    Filed: March 12, 2008
    Date of Patent: February 12, 2013
    Inventors: Mark Dierking, Richard Schumacher, Jerry Hopkins
  • Patent number: 8372459
    Abstract: An apparatus and method for cooking food, such as meat, protein, vegetable, or soup is disclosed. In one embodiment, the food items are supplied in a flexible polymer package that can withstand the temperature needed to cook the item. The cooking apparatus has two cooking surfaces in the form of heated platens, which may be arranged in a vertical orientation. These platens come together to simultaneously contact both sides of the food item. The cooking apparatus further includes a controller, configured to prepare the food using various control system algorithms. The apparatus cooks the food item from both sides to affect rapid and even cooking. It uses a combination of temperature, time, food thickness, platen force and a cooking code that is unique for each food type. The control system algorithm uses some or all of these parameters to determine precisely when the food item is cooked correctly.
    Type: Grant
    Filed: June 15, 2010
    Date of Patent: February 12, 2013
    Assignee: Cryovac, Inc.
    Inventors: Joseph E. Owensby, Vincent A. Piucci, Charles R. Sperry, Dennis F. McNamara, Stephen D. Smith, Suzanne M. Scott
  • Patent number: 8367135
    Abstract: An ice-candy forming container is provided which produces ice-candies having a complicated shape copying the face of a cartoon character or the like with higher quality and without a loss in shape. A forming container includes a first mold having a pattern portion formed in one face thereof, and a second mold configured to slide over and along the one face of the first mold, in a close contact relation, in directions designated by arrows A1-A2, so as to contain the first mold therein. In such a containing position, the second mold contacts externally and closely substantially an entire surface of the outer periphery of the pattern portion.
    Type: Grant
    Filed: March 15, 2011
    Date of Patent: February 5, 2013
    Assignee: Zensho Co., Ltd.
    Inventor: Shoji Takeuchi
  • Patent number: 8357416
    Abstract: During a method for the production of milk foam or milk-based drinks, milk is sucked with a pump (1) out of a container (3, 3?) and conveyed to an outlet (11?), wherein air and/or a gas is added to the milk. The milk/air mixture is processed in a cold state into milk foam and conveyed as cold milk foam to the outlet (11?).
    Type: Grant
    Filed: January 7, 2008
    Date of Patent: January 22, 2013
    Assignee: Steiner Weggis AG
    Inventors: Thorsten Schindler, Jean-Paul In-Albon
  • Patent number: 8357412
    Abstract: A semi-automated food processing station, system and method is provided that allows food to be dispensed, stored and packaged in a suitable container, which may be an individual portion-sized container for serving to a customer. In one embodiment, the system includes an automated salting device, and may include a pivotable food receiving tray that automatically transfers the food items to one or more storage bins, where an infrared heater maintains the temperature of the food items by directing infrared radiation thereon. In a preferred embodiment, the infrared radiation passes through a filter that filters out the wavelengths of infrared radiation that may be irritating to an operator.
    Type: Grant
    Filed: September 15, 2011
    Date of Patent: January 22, 2013
    Assignee: Restaurant Technology, Inc.
    Inventors: Ron Dorsten, Bruce G. Feinberg, James C. Purgatorio
  • Patent number: 8329237
    Abstract: A process for producing a concentrated, sterilized liquid milk product comprising the steps of (a) partially concentrating milk or a milk product, and (b) sterilizing a partially concentrated milk product.
    Type: Grant
    Filed: June 23, 2007
    Date of Patent: December 11, 2012
    Assignee: Fair Oaks Farms Brands, Inc.
    Inventors: Hans Paul Maron, Patricia Ruth Corby
  • Patent number: 8323715
    Abstract: The complementary parts of food products destined to be coupled together are located on the frontal surfaces of half-moulds travelling on two different loop conveyor lines. The first conveyor line extends, at least partially, above the second, so to be included within the surface area occupied by the second line itself. Spatial occupation is further reduced since, downstream to the coupling station, the coupled half-moulds travel with the same spacing step that they had before coupling, with additional advantages in terms of energy absorption and advancing velocity in a successive thermal conditioning station, such as a refrigerating tunnel. One of the half-moulds can be removed upstream to the thermal conditioning station, resulting in an additional reduction in energy absorption since needless subjecting of the half-mould to the thermal cycle to which the products are subjected is avoided.
    Type: Grant
    Filed: February 27, 2008
    Date of Patent: December 4, 2012
    Assignee: Soremartec S.A.
    Inventors: Luciano Massa, Giovanni Sobrero
  • Patent number: 8268374
    Abstract: A method for manufacturing pet food with an ultrasonic horn and an anvil, using human grade ingredients without the use of additives, including but not limited to preservatives, plasticizers, binders and fluidizers.
    Type: Grant
    Filed: August 18, 2008
    Date of Patent: September 18, 2012
    Assignee: Creative Resonance, Inc.
    Inventor: Roberto Capodieci
  • Patent number: 8263159
    Abstract: A method of producing an extruded water-based frozen composition having a high ice content, using a screw barrel extruder having a barrel provided with an inlet and an exit die, the method comprising (a) feeding an unfrozen composition into the barrel of the extruder via the inlet thereof, the unfrozen composition comprising (i) at least 85%, preferably at least 90% by weight of the water; and (ii) at least 0.
    Type: Grant
    Filed: November 24, 2008
    Date of Patent: September 11, 2012
    Assignee: Conopco Inc.
    Inventor: Shiping Zhu