To Cook Patents (Class 426/243)
  • Patent number: 9872345
    Abstract: Devices and methods for RF heating of food, using techniques which allow uniformity and/or controlled non-uniformity.
    Type: Grant
    Filed: June 2, 2009
    Date of Patent: January 16, 2018
    Assignee: GOJI LIMITED
    Inventors: Eran Ben-Shmuel, Alexander Bilchinsky, Udi Damari, Omer Einav, Benny Rousso, Shlomo Ben-Haim
  • Patent number: 9635977
    Abstract: Described herein is a cooking device for foodstuffs that are wrapped in bacon, dough or other food items. The device includes a tray that holds a number of silicone holders that hold bacon-wrapped food items while they cook in an oven or toaster oven, microwave or grill (where made of metal). The cooking holders or assemblies hold bacon wrapped food items upright and in place during the cooking process. The entire cooking holder is made of silicone so the food item slides easily off the cooking apparatus when cooking is complete. The cooking tray is designed to allow grease to flow away from the food into a reservoir located around the edges of the tray.
    Type: Grant
    Filed: September 15, 2015
    Date of Patent: May 2, 2017
    Inventors: Trevor Lambert, Ty Joseph Caswell, Adam Elznic
  • Patent number: 9521857
    Abstract: An apparatus for de-oiling potato slices, the apparatus comprising an elongate longitudinal conveyor having an upstream end and a downstream end, the conveyor being permeable to oil, water and air and being adapted to convey potato slices on the conveyor, a water spray station located towards the upstream end and a plurality of air-blower stations located in succession downstream of the water spray station, the water spray station comprising upper and lower water spray units adapted to spray water downwardly and upwardly, respectively, towards the conveyor, and each air-blower station comprising upper and lower air knife units adapted to direct an air blade downwardly and upwardly, respectively, towards the conveyor.
    Type: Grant
    Filed: January 27, 2012
    Date of Patent: December 20, 2016
    Assignee: Frito-Lay Trading Company GmbH
    Inventors: Michael Alfred James Spurr, Brian Richard Newberry
  • Patent number: 9161390
    Abstract: An apparatus for applying electromagnetic (EM) energy to an object in an energy application zone via at least one radiating element at a plurality of modulation space elements (MSEs) is disclosed. The apparatus comprises: at least one processor configured to determine an amount of energy to be supplied to the at least one radiating element at a first subset of the plurality of MSEs, determine an energy application schedule comprising timing instructions for applying energy at at least a subset of the plurality of MSEs, and cause application of energy according to the determined amounts of energy and the determined energy application schedule.
    Type: Grant
    Filed: February 5, 2013
    Date of Patent: October 13, 2015
    Assignee: GOJI LIMITED
    Inventors: Eliezer Gelbart, Itzhak Chaimov, Lior Darshan
  • Patent number: 9119499
    Abstract: The invention provides a container for cooking ramen style block noodles, the container comprising a main body having a generally rectangular base, two generally parallel and spaced side walls connected to the base and two generally parallel and spaced end walls connected to the base and to the side walls, the tops of the side walls and the end walls forming an upper rim. The container is dimensioned so that between about 7 and about 9 ounces of water will fill a container holding a typical 3 ounce mass of ramen style block noodle to a level equal to the top of the noodle mass.
    Type: Grant
    Filed: July 19, 2012
    Date of Patent: September 1, 2015
    Inventor: Christopher Johnson
  • Patent number: 9035225
    Abstract: A cookware system includes a microwaveable metal collecting pan, configured in a bowl shape with a plurality of elongated slots disposed thereon. The collector pan is positioned in a supporting bowl to catch dripping fluids and to provide a basin to hold water during steam cooking. A food item can be placed inside the pan, which is in turn placed inside the bowl and covered with a lid.
    Type: Grant
    Filed: April 29, 2013
    Date of Patent: May 19, 2015
    Inventors: Neilson Zeng, Weiyun Luo
  • Publication number: 20150132452
    Abstract: A frozen pizza rapid preparation method that allows an ordinary consumer to rapidly prepare a frozen pizza with a crisp crust by steps of obtaining a frozen pizza having a crust that has been baked before it has been frozen, microwave heating the pizza, transferring the pizza to a stovetop skillet, and crisping the crust on the stovetop skillet.
    Type: Application
    Filed: January 26, 2015
    Publication date: May 14, 2015
    Inventors: Michael A Weinstein, Robert E Weinstein
  • Publication number: 20150118370
    Abstract: A bowl is provided for cooking pasta in a microwave in a simple high quality fashion. The bowl includes a reservoir with a floor and at least one wall extending up from the floor to a rim. Handles optionally extend laterally from opposite sides of the rim in a generally horizontal direction. A water line is provided on the at least one wall which is visible to a user. An optional pasta line is also provided beneath the water line. Pasta is provided from a package of pasta and flavorant with the bowl sized to match the amount of pasta in this package. Water is provided up to the water line. The bowl is then placed within a microwave and heated for a predetermined amount of time, preferably with a pause for stirring during this predetermined amount of time. The flavorant from the package is then added to the pasta.
    Type: Application
    Filed: October 28, 2014
    Publication date: April 30, 2015
    Inventor: Christopher Johnson
  • Publication number: 20150104551
    Abstract: Systems and methods for producing a baked product that have the appearance, texture and/or flavor of fried foods are disclosed. In one embodiment, a method for producing a baked product that imparts fried food properties includes at least partially coating a food product with an oil product, combining a breading composition with the food product, applying water to the food product, and baking the food product. Aspects of the disclosure are particularly directed to a method of baking food products by providing a bread composition and process that imparts a deep fried texture and flavor without having to deep fat fry the food product, thereby reducing the fat content of the final food product and avoiding the need to use a fryer.
    Type: Application
    Filed: May 31, 2013
    Publication date: April 16, 2015
    Applicant: Cargill, Incorporated
    Inventors: Jeffrey L. Casper, Matthew Arnold Gennrich, Andrea Peck Moeller
  • Publication number: 20150086685
    Abstract: The disclosure relates to methods and apparatuses for the production of cheese. In one embodiment, the disclosure relates to methods and apparatuses for making pasta filata cheese. In one embodiment, a microwave system is used for the production of pasta filata cheese.
    Type: Application
    Filed: December 3, 2014
    Publication date: March 26, 2015
    Applicant: JOHNSON INDUSTRIES INTERNATIONAL, INC.
    Inventors: Peter F. Nelles, Gary L. Nesheim, Grant L. Nesheim
  • Publication number: 20150050399
    Abstract: One aspect of the invention relates to a process of preparing a food product comprising 1-100 wt. % of a heat-stable oil-in-water emulsion, said process comprising heating the food product to a temperature in excess of 90° C. for at least 5 minutes, wherein the heat-stable emulsion contains: •3-85 wt. % oil; •12-92 wt. % water; •0.1-1.0 wt. % egg yolk lecithin; •0.1-5.0 wt. % water-insoluble cellulosic fibre; and •0-20 wt. % of one or more other edible ingredients. Another aspect of the invention relates to a sterilized or pasteurized oil-in-water emulsion, said oil-in-water emulsion having a pH of 3.0-4.5 and comprising: •3-85 wt. % oil; •12-92 wt. % water; •0.1-1.0 wt. % egg yolk lecithin; •0.1-5.0 wt. % water-insoluble cellulosic fibre; •0-20 wt. % of one or more other edible ingredients; wherein the emulsion contains no water-soluble polysaccharide thickener.
    Type: Application
    Filed: February 15, 2013
    Publication date: February 19, 2015
    Applicant: Conopco, Inc., d/b/a UNILEVER
    Inventors: Hubertus Cornelis van Gastel, Sudarshi Tanuja Angelique Regismond, Aleksander Arie Reszka
  • Publication number: 20150017295
    Abstract: The present invention relates to aerated compositions containing egg albumen protein and hydrophobin, and to a method for making these compositions. The objective of the invention is to improve the foamability and foam stability of compositions containing egg albumen protein. This has been achieved by providing aerated compositions containing denatured egg albumen protein and hydrophobin.
    Type: Application
    Filed: January 11, 2013
    Publication date: January 15, 2015
    Applicant: CONOPCO, INC., D/B/A UNILEVER
    Inventors: Gijsbert Kuil, Petrus Wilhelmus N de Groot, Theodorus Berend Jan Blijdenstein, Jan Alders Wieringa
  • Publication number: 20140377419
    Abstract: A microwave cooking apparatus (10) is provided for cooking papadums in a microwave oven. The cooking apparatus (10) has a base (12), a plurality of dividers (14) and one or more spacer members (16). The base (12) is adapted to receive a plurality of uncooked papadums arranged in a generally upright orientation relative to an upper surface (18) of the base (12). The dividers (14) are provided on the upper surface (18) of the base (12) and are arranged parallel to one another in a row, so as to receive one papadum between each pair of adjacent dividers (14) in the row. The spacer members (16) project from the dividers (14) and are adapted to keep adjacent papadums in the row spaced from one another.
    Type: Application
    Filed: October 18, 2012
    Publication date: December 25, 2014
    Inventors: Kayomars Kadva, Kersi Kadva
  • Publication number: 20140370168
    Abstract: 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.
    Type: Application
    Filed: August 29, 2014
    Publication date: December 18, 2014
    Inventors: Anthony Russell, Lorin R. Cole, Scott W. Middleton
  • Patent number: 8895094
    Abstract: To reduce the glycemic load in the daily nutrition of diabetics, obese and for weight-reducing diets, this invention claims cooking or baking processes and other procedures for food—rich in carbohydrates—in which the structure of the raw complex carbohydrates is mostly preserved and/or short saccharides are encapsulated. This objective is attained by reducing the magnitude of the complex carbohydrate fractioning by the undesired effect of adiabatic heating during grain grinding, or during conventional cooking and also through the encapsulation of already processed monosaccharide's, disaccharides or broken carbohydrate chains in capsules within denaturalized protein matrixes, in order to make their digestion deeper and longer. These processes and procedures allow the ingestion of less restricted portions of food, very similar to the conventional ones while due to their prolonged digestion, naturally limiting the immediate production of glucose (Glycemic Index).
    Type: Grant
    Filed: January 11, 2013
    Date of Patent: November 25, 2014
    Inventor: Jorge Luis Zapp Glauser
  • Publication number: 20140335231
    Abstract: A frozen pizza preparation package and method where the package incorporates a frozen pizza, microwave-crisping sequence instructions that instruct sequential steps of heating the frozen pizza in a microwave oven followed by crisping the crust upon a stovetop heat source, disposable crisping means that allow crisping on a stovetop without having to clean a pan, a substantially flat transfer element that is one of a transfer substrate or a combination transfer substrate and disposable crisping means. The package provides for rapid and convenient preparation of a frozen pizza with a more crisp crust than with present frozen pizzas.
    Type: Application
    Filed: July 24, 2014
    Publication date: November 13, 2014
    Inventors: Michael Weinstein, Robert E Weinstein
  • Patent number: 8883236
    Abstract: A packaged food product, comprising a wrapping (1) entirely made of coating-free transpiring paper material and a product (100) to be cooked or heated received therein, wherein the wrapping (1) itself is apt to be exposed to a heat source jointly to the product.
    Type: Grant
    Filed: July 10, 2007
    Date of Patent: November 11, 2014
    Assignee: Policarta S.r.l.
    Inventor: Arturo Giusti
  • Publication number: 20140328978
    Abstract: The present invention concerns a kit of parts comprising a cooking bag for storing food to be cooked in a microwave oven, the cooking bag having a cooking bag opening, and a pressure release closure device, configured for restricting the cooking bag opening when attaching the pressure release closure device at the exterior of the cooking bag thereby contracting the cooking bag opening so as to establish a steam conduit whereby gas pressure in the cooking bag may be released from the cooking bag during cooking in a microwave oven. Further the present invention relates to a pressure release closure device and a method of preparing food using a pressure release closure device.
    Type: Application
    Filed: November 30, 2012
    Publication date: November 6, 2014
    Inventors: Hiroko Shimada-Kreft, Hock Seng Gordon Soh, Cagdas Celik
  • Publication number: 20140295033
    Abstract: Food comprising at least one popcorn grain substantially entire and coated, completely or partially, with at least a first layer of a first melted cheese directly in contact with the popcorn grain, wherein: • a) the first melted cheese has an initial moisture content of less than 35%, or alternatively, • b) the first melted cheese is cooked too and its moisture after cooking is lower than 8%. A second layer of a second cheese may be applied to the food product. Further described is a method for producing said food.
    Type: Application
    Filed: November 20, 2012
    Publication date: October 2, 2014
    Applicant: SAN LUCIO S.R.L.
    Inventor: Francesca Sangiacomo
  • Patent number: 8840942
    Abstract: 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.
    Type: Grant
    Filed: September 24, 2010
    Date of Patent: September 23, 2014
    Assignee: Emisshield, Inc.
    Inventors: John W. Olver, Philip J. Domenicucci, John Emery
  • Publication number: 20140255557
    Abstract: The invention includes methods of preparing a consumable on demand, warm bakery foodstuff. The method includes preparing a coating fluid; forming a baked good from a bakery mixture by applying ambient heat, maintaining the baked good within the container for a determinate amount of time at a first temperature, exposing the baked good within the container to microwave energy or to heat for a duration of time sufficient to bring at least the baked good from a second temperature to a final temperature of at least about 100° F., inverting the container to release the baked good through the top area of the container and the coating liquid, wherein upon inversion, the coating liquid forms a coating on the inverted baked good. The baked good and for coating liquid each independently has: an aw of about 0.65 to about 0.95 and a moisture content of about 10% to about 30%.
    Type: Application
    Filed: March 7, 2014
    Publication date: September 11, 2014
    Inventor: Jonathan Liss
  • Patent number: 8821950
    Abstract: The present invention provides an innovative packaging for microwave preparation of expandable food, such as cookies, an innovative food product prepared from the packaging and the method of preparation thereof. The innovative packaging includes first and second susceptor sheet portions each having an accordion-like shape; one or more members for spacing the susceptor sheet portions at a predetermined distance; and an expandable uncooked food placed between the two susceptor sheets, wherein the food is in intimate contact with sheet portions and becomes efficiently browned and crisped during microwave cooking. The food is preferably a cookie dough.
    Type: Grant
    Filed: April 29, 2008
    Date of Patent: September 2, 2014
    Assignee: Nestec S.A.
    Inventors: Urban Nilsson, Deborah Belser
  • Publication number: 20140242222
    Abstract: A frozen pizza preparation package and method includes a prebaked frozen pizza, microwave-crisping sequence instructions that instruct sequential steps of heating the prebaked frozen pizza in a microwave oven followed by crisping the crust using a crisping appliance, and a unifying container incorporating the prebaked frozen pizza and the sequence instructions.
    Type: Application
    Filed: November 7, 2013
    Publication date: August 28, 2014
    Inventors: Michael Weinstein, Robert Weinstein
  • Publication number: 20140242223
    Abstract: A frozen pizza preparation package and method includes a frozen prebaked pizza crust, pizza toppings, microwave-crisping sequence instructions that instruct sequential steps of heating the frozen prebaked pizza crust and pizza toppings in a microwave oven followed by crisping the crust using a crisping appliance, and a unifying container incorporating the frozen prebaked pizza crust, pizza toppings and the sequence instructions.
    Type: Application
    Filed: February 19, 2014
    Publication date: August 28, 2014
    Inventors: Michael Weinstein, Robert E Weinstein
  • Patent number: 8815319
    Abstract: A method for producing low Glycemic Index bread and baked products for diabetic dieting and Metabolic Syndrome patients using a selection of ancient cereals, pseudo cereals and grain varieties with high content of complex carbohydrate molecules, low speed and low adiabatic temperature milling, encapsulation of carbon dioxide bubbles created during leavening of dough in a slowly digested denaturalized protein matrix, inclusion of partially milled chunks of cereal and grain into the dough, baking at low temperatures and short time periods, rapid chilling of the bread and freezing for storage.
    Type: Grant
    Filed: November 6, 2012
    Date of Patent: August 26, 2014
    Inventor: Jorge Luis Zapp Glauser
  • Patent number: 8815317
    Abstract: A microwave heating construct includes a platform having a plurality of peripheral edges, a plurality of elevating panels for maintaining the platform in a raised position, and a layer of microwave energy interactive material overlying at least a portion of the platform. The platform includes a movable portion defined at least partially by a line of disruption extending substantially between a pair of adjacent edges of the platform. The movable portion of the platform is adapted to pivot along the line of disruption.
    Type: Grant
    Filed: January 7, 2010
    Date of Patent: August 26, 2014
    Assignee: Graphic Packaging International, Inc.
    Inventors: Terrence P. Lafferty, Lorin R. Cole, Scott W. Middleton
  • Publication number: 20140193549
    Abstract: A food holding device includes a holding bin and an optional heating component. The holding bin has a specified average surface roughness Ra on at least a portion of the surface intended to be contacted with food during storage of the food.
    Type: Application
    Filed: January 6, 2014
    Publication date: July 10, 2014
    Applicant: Restaurant Technology, Inc.
    Inventor: James C. Purgatorio
  • Patent number: 8766148
    Abstract: A baking oven for producing baked molded products. The baking oven has an input station, a baking area and an output station. In addition, the oven has baking plates, which are arranged along a circulation path passing through the baking area, and a conveying device for the baking plates. The baking plates are in the form of susceptor plates, which can be heated inductively without contact. An induction heating device is provided in the baking area. This device includes at least one elongated inductor, which is arranged parallel to the circulation path of the baking plates and extends along the circulation path over a plurality of susceptor plates. The elongated inductor produces a large-area, broad magnetic field, which simultaneously inductively heats a plurality of baking plates in the form of susceptor plates without any contact.
    Type: Grant
    Filed: February 12, 2008
    Date of Patent: July 1, 2014
    Assignee: Franz Haas Waffel- und Keksanlagen-Industrie GmbH
    Inventors: Johann Haas, Stefan Jiraschek, Johannes Haas, Josef Haas, Erich Koletnik, Fritz Obermaier, Marcus Pickart
  • Publication number: 20140178540
    Abstract: The invention provides a container for cooking ramen style block noodles, the container comprising a main body having a generally rectangular base, two generally parallel and spaced side walls connected to the base and two generally parallel and spaced end walls connected to the base and to the side walls, the tops of the side walls and the end walls forming an upper rim. The container is dimensioned so that between about 7 and about 9 ounces of water will fill a container holding a typical 3 ounce mass of ramen style block noodle to a level equal to the top of the noodle mass.
    Type: Application
    Filed: July 19, 2012
    Publication date: June 26, 2014
    Inventor: Christopher Johnson
  • Publication number: 20140170276
    Abstract: The disclosure relates to methods and apparatuses for the production of cheese. In one embodiment, the disclosure relates to methods and apparatuses for making pasta filata cheese. In one embodiment, a microwave system is used for the production of pasta filata cheese.
    Type: Application
    Filed: December 13, 2013
    Publication date: June 19, 2014
    Applicant: JOHNSON INDUSTRIES INTERNATIONAL, INC.
    Inventors: Peter F. Nelles, Gary L. Nesheim, Grant L. Nesheim
  • Patent number: 8753700
    Abstract: A method for heating a food item includes providing a structure for supporting a food item, a heater capable of heating the structure and the food item, a sensor for sensing a temperature of at least one of the structure and the food item, and a controller for controlling the operation of the heater. The sensor senses the temperature of at least one of the structure and the food item. In one embodiment, the heater is operated on a rethermalization cycle to raise the temperature sensed by the sensor to a cook temperature. The rethermalization cycle may be initiated manually or automatically upon the temperature sensed by the sensor falling below a lower limit temperature. The heater is operated to cook the food item on a cook duty cycle as a function of the temperature sensed by the sensor.
    Type: Grant
    Filed: July 1, 2010
    Date of Patent: June 17, 2014
    Assignee: Haven Innovation, Inc.
    Inventors: Donald W. Wisner, Dennis V. Rupar, Terry L. Plumert
  • Patent number: 8753701
    Abstract: The present invention relates to a premix composition of glutinous rice cake for baking in microwave oven and a preparation method thereof, the present invention have effect on providing premix composition of glutinous rice cake which have a good shape retainability after heating and to maintain softness for 24 hours without adding inhibitor of aging and to distribute for above 6 months at room temperature with glutinous rice of water content of below 15% by using glutinous rice powder having 200 to 400 ?m of average grain size and comprising less than 5 wt % of glutinous rice powder of below 200 mesh and 40 to 70 wt % of glutinous rice powder of 200 to 400 mesh.
    Type: Grant
    Filed: October 24, 2008
    Date of Patent: June 17, 2014
    Assignee: CJ Cheiljedang Corp.
    Inventors: Hyo-Young Jeong, Yoon-Seok Choi, Chang-Yong Lee, Jun-Bong Choi
  • Patent number: 8741369
    Abstract: Microwavable dough compositions are provided that are effective for providing products with improved texture using microwave heating. More specifically, the microwavable dough compositions include a blend of fiber, hydrocolloid, methylcellulose and functional surfactants in amounts that are effective for providing a cooked dough having improved firmness for an extended time after microwave cooking.
    Type: Grant
    Filed: March 21, 2005
    Date of Patent: June 3, 2014
    Assignee: Kraft Foods Group Brands LLC
    Inventors: Keith E. Petrofsky, Steven P. Greiner, Amy L. Matusheski, Uraiwan Tangprasertchai, Samira Mirarefi
  • Patent number: 8741374
    Abstract: The present invention provides a device and method for simulating cooking stuffing in a bird, such as a turkey. Stuffing prepared with the device and method of the invention has both the appearance and taste of cooked-in-the-bird stuffing. In addition, the device and method of the invention allows the user to prepare simulated cooked-in-the-bird stuffing at any time, in any quantity and in less time compared to the several hours usually needed to cook stuffing in a bird. The invention, therefore, provides all the benefits of cooked-in-the-bird stuffing without the safety concerns of bacterial contamination when cooked in a bird.
    Type: Grant
    Filed: August 27, 2012
    Date of Patent: June 3, 2014
    Inventor: Kristy R. Mikula
  • Publication number: 20140147561
    Abstract: A method reclaims metalized polymer film or mixtures containing metal and/or metal alloys into a metal-containing, polymeric film. The resulting film structure has better oxygen and moisture barrier properties when metalized than plain metalized polymer films. The polymer to be reclaimed, originates in sheet form, and is densified, as by shredding, pelletizing and/or re-extruding into fine particulate form such as chips or pellets. The reclaimed polymeric film can be used, in a range of concentrations, to produce biaxially oriented polyester film for metalizing.
    Type: Application
    Filed: January 31, 2014
    Publication date: May 29, 2014
    Applicant: Toray Plastics (America) Inc.
    Inventors: Douglas James Bower, Larissa Marie Peguero
  • Publication number: 20140127368
    Abstract: A microwave heating construct comprises a first panel and a second panel, each comprising a microwave energy interactive material. The panels are partially joined to one another in an opposed, facing relationship such that an unjoined area is defined between the first panel and the second panel. The unjoined area is in communication with an open peripheral edge of the construct. The first panel includes an aperture in communication. With the unjoined area between the first panel and the second panel.
    Type: Application
    Filed: January 10, 2014
    Publication date: May 8, 2014
    Applicant: Graphic Packaging Internatinonal, Inc.
    Inventor: Terrence P. Lafferty
  • Patent number: 8710410
    Abstract: A raised platform for microwave cooking of a food product includes legs that extend to elevate a food product support surface above the floor of a microwave oven during cooking. At least one fold line extends across the food product support surface about which the food product support surface and any food product thereon can be folded. Susceptor material of the food product support surface is disposed on both sides of a fold region of the support surface and extends on both sides of the at least one fold line. The fold region is substantially free from the susceptor material allowing a food product heated on the food product surface to remain flexible to permit folding of the food product with reduced cracking or breaking. The raised platform may further include a second susceptor material disposed on a bottom surface of the food product support surface.
    Type: Grant
    Filed: September 3, 2009
    Date of Patent: April 29, 2014
    Assignee: Kraft Foods Group Brands LLC
    Inventors: Patrick A. Gowens, Paul Andrew Cogley, Erik M. Strilich
  • Patent number: 8680447
    Abstract: Microwaveable popcorn arrangements are provided, the arrangement being a bag having a popcorn charge of popcorn kernels and oil/fat component therein. The arrangements include folded bags having preferred, internal, seal and/or adhesive field configurations. The preferred configurations inhibit the undesired flow of oil/fat from the popcorn charge. Microwave popcorn products and methods of preparation and use, are provided.
    Type: Grant
    Filed: November 16, 2010
    Date of Patent: March 25, 2014
    Assignee: ConAgra Foods RDM. Inc.
    Inventors: Eric Craig Jackson, Denise Ellen Hanson, Charles Thomas Gorman, Matthew Roth, Paul John Warosh, Lance Schilmoeller, Jody Shands
  • Publication number: 20140072680
    Abstract: A microwave cooking system is described for use in cooking pasta and alike in a microwave oven. The microwave cooking system includes a base receptacle, a colander, and a ventilation cover. The colander is sized to be suspended and nested within a central cavity of the base receptacle. The ventilation cover is sized to mount on top of the colander. An optional storage lid may be included for use in sealably engaging onto the base receptacle in which the colander and the ventilation cover can be nested within the base receptacle sealed with the storage lid. The method includes the steps of affixing, cooking, filling, heating, obtaining, placing, removing, and repositioning.
    Type: Application
    Filed: October 23, 2013
    Publication date: March 13, 2014
    Applicant: TRISTAR PRODUCTS, INC.
    Inventors: Paul Dilonardo, Jorge Prats
  • Publication number: 20140037789
    Abstract: A continuous process and the accompanying equipment for making a chip product, such as pita chips. The process involves cutting sheeted dough into continuous longitudinal strips, and cooking them to form hollow tubes. In some embodiments, these tubes are split longitudinally. Also disclosed is a vacuum-assisted splitter. These bread tubes or strips are cured in an accelerated process. The bread tube is trimmed into chip-sized pieces. In one embodiment, the pita bread strips are cut into chip-sized pieces using a continuous, low-pressure water jet cutting system. The resulting chip-sized pieces are nearly uniform in size, shape, and texture.
    Type: Application
    Filed: August 1, 2012
    Publication date: February 6, 2014
    Applicant: FRITO-LAY NORTH AMERICA, INC.
    Inventors: Donald Casimir BERNARD, Donna Jan DIERMEIER, Tamer Morad ELSAWY, Ponnattu Kurian JOSEPH, Renu MATHEW, Sid SAMBASHIVAN, Rogers WILLIAMS
  • Patent number: 8617633
    Abstract: A process of preparing a sencha green tea, including the treatment of fresh tea leaves by steaming, cooling, rolling and drying to give an aracha, followed by roasting to give a sencha, characterized in that (a) prior to roasting, (i) the aracha is finely ground; (ii) water is added to the aracha to the extent of at least 10% by weight; (iii) the aracha is stored for at least 2 days at a maximum temperature of room temperature; and (b) the aracha is then roasted using only microwaves under vacuum conditions, until the beginning of burning of the leaves is observed. The resulting sencha has an especially desirable roasted-green flavor.
    Type: Grant
    Filed: March 25, 2011
    Date of Patent: December 31, 2013
    Assignee: Givaudan S.A.
    Inventors: Caroline Fässler, Bruno Kümin
  • Publication number: 20130344208
    Abstract: A method and apparatus are disclosed for applying laser energy to a food product to effect cooking thereof. The energy can be applied with a laser emitter in proximity to the food product. The application of the energy can be controlled according to a profile so as to generate a plasma in and around the food product during a cooking period. The application of energy can be adjusted based on feedback associated with the controlled application of the energy to the food product.
    Type: Application
    Filed: March 11, 2011
    Publication date: December 26, 2013
    Inventor: Inderjit Singh
  • Patent number: 8574651
    Abstract: Systems and methods for thermal preservation (sterilization) of heterogeneous and multiphase foods and biomaterials in order to achieve their shelf stability at ambient level temperatures. Flowing heterogeneous, multiphase foods and biomaterials are exposed to single or multiple stages of electromagnetic energy under continuous flow conditions within conduits passing through the electromagnetic energy exposure chambers.
    Type: Grant
    Filed: November 30, 2012
    Date of Patent: November 5, 2013
    Assignee: Aseptia, Inc.
    Inventors: James Michael Drozd, Josip Simunovic
  • Patent number: 8574650
    Abstract: Food packaging of the present invention is particularly adapted for microwave, conventional oven, stove top and boiler cooking techniques and includes an integral pocket or trap compartment for receiving fluids created by the cooking process, such as grease. Embodiments include a compartment for cooking food products therein with the addition of water or other fluids, wherein the water or other fluids are drained from the food products and removed from the food packaging after cooking the food products.
    Type: Grant
    Filed: March 26, 2013
    Date of Patent: November 5, 2013
    Assignee: The Turover Straws Group, Inc.
    Inventors: Alan S. Turover, Antim G. Straus
  • Patent number: 8522673
    Abstract: A food heating device includes a platen (101) and a pair of conveyor segments (103). A first conveyor segment is arranged and spaced to transport a food product (201, 203, 205) between a first side of the platen (101) and the first conveyor segment (103). A second conveyor segment (103/703/903) is arranged and spaced to transport the food product between a second side of the platen (101) and the second conveyor segment (103/703/903). A transfer device (505/705) may be disposed at one end of the platen (101) such that the transfer device transfers the food product (203) from the first side of the platen (101) to the second side of the platen (101).
    Type: Grant
    Filed: December 5, 2008
    Date of Patent: September 3, 2013
    Assignee: Prince Castle, LLC
    Inventors: Terry Tae-Il Chung, Loren Veltrop, Brian Hee-Eun Lee, Donald Van Erden, Christopher B. Lyons
  • Publication number: 20130216664
    Abstract: The present invention relates to the use of a composition to control the degree of heat induced foam generation in a foodstuff system when said foodstuff system is heated, wherein the composition comprises polyglycerol polyricinoleic acid.
    Type: Application
    Filed: October 4, 2010
    Publication date: August 22, 2013
    Applicant: DANISCO A/S
    Inventors: Teresa Elliot, John P. Neddersen
  • Publication number: 20130196040
    Abstract: A method for cooking a product in an electromagnetic oven. In one embodiment product is conveyed to a convection oven. The product is then cooked to a moisture content of between about 3% and about 20%. The product is then conveyed to an electromagnetic oven where the moisture content is reduced to below 2.5%. The combination of the convection oven and the electromagnetic oven reduces the moisture gradient within the product which results in decreased post packaging stress cracks.
    Type: Application
    Filed: January 31, 2012
    Publication date: August 1, 2013
    Applicant: FRITO-LAY NORTH AMERICA, INC.
    Inventors: Ramonica GREEN, Ponnattu Kurian JOSEPH, Baninder S. SROAN
  • Publication number: 20130196041
    Abstract: A method of making a microwave energy interactive structure includes plasma treating the surface of a polymer film with an inert gas at a plasma treatment energy per unit surface area of the film of from about 0.005 J/cm2 to about 0.2 J/cm2 to reduce the apparent surface roughness of film the polymer film, and depositing a layer of microwave energy interactive material onto the plasma treated surface of the film.
    Type: Application
    Filed: March 14, 2013
    Publication date: August 1, 2013
    Applicant: Graphic Packaging International, Inc.
    Inventor: Graphic Packaging International, Inc.
  • Publication number: 20130196039
    Abstract: The invention relates to an apparatus for boiling an egg, said apparatus comprising a device for providing microwave radiation in a confined space, said space further comprising a holder provided with at least one cavity adapted to the shape of an egg with an eggshell, said cavity provided with a first layer surrounding the eggshell, said first layer:—is in heat exchanging contact with the shell of the egg;—has a dielectric constant with an imaginary part, ??, between 20-500 at a temperature between 0° C.-100° C. and at a microwave frequency of 2.
    Type: Application
    Filed: June 30, 2011
    Publication date: August 1, 2013
    Applicant: NEWTRICIOUS B.V.
    Inventor: Jos Nelissen
  • Patent number: 8492688
    Abstract: A meal kit for microwave cooking of a multi-component food product is provided that includes at least two sealed packages of ingredients for the multi-component food product. One of the sealed packages of ingredients contains a liquid component of the multi-component food product. The meal kit also includes a cooking tray formed of a microwave-safe material having a bottom wall with an upstanding sidewall extending around the periphery thereof to define an interior of the cooking tray. Outer packaging is provided to contain the sealed packages of ingredients and the cooking tray.
    Type: Grant
    Filed: March 11, 2011
    Date of Patent: July 23, 2013
    Assignee: Kraft Foods Group Brands LLC
    Inventors: Jay Edwards, Neil Darin