Applied Material Formed By Combustion Or Is Product Of Combustion Patents (Class 426/314)
  • Patent number: 10264802
    Abstract: A method of controlling the operation of a flavoring device (200; 400; 1000) associated with a cooking chamber (315; 515) of a cooking oven (100; 100?) for treating food stored therein is proposed. The flavoring device (200; 400; 1000) comprises at least one casing (205; 1003; 1006), at least one air path (600; 700; 1061; 1064) traversing said casing (205; 1003; 1006) and fluidly connecting at least one air inlet opening (210; 1012b; 1036) of said casing (205; 1003; 1006) to at least one air outlet opening (270b, 270c; 1030b; 1045b) of said casing (205; 1003; 1006). The method comprises: a) providing one between a flavoring substance (610; 1063) and a smoking substance (710; 1066) in said at least one air path (600; 700; 1061; 1064); b) selecting (920) one between a flavoring process and a smoking process, and c) controlling (930-950, 960-970) a heating in said casing (205; 1003; 1006) according to the selected one between said flavoring process and said smoking process.
    Type: Grant
    Filed: June 10, 2016
    Date of Patent: April 23, 2019
    Assignee: Electrolux Professional S.p.A.
    Inventors: Arianna Bozzato, Massimiliano Vignocchi, Franco Tassan Mangina, Marino Fadelli
  • Patent number: 10098362
    Abstract: An apparatus is provided for curing and more specifically for cold smoking meat or seafood with a blend of filtered smoke from an organic smoking material such as softwoods such as pine or tropical palms such as coconut wood or such as mixed wood sawdust from a sawmill, that are not traditionally used for smoking seafood or meat due to the harsh flavor imparted by their smoke, and unfiltered smoke from a second organic smoking material such as hardwood smoke, or other pleasant flavor-imparting smoke. The blending of filtered smoke from a first organic smoking material such as coniferous softwood, tropical palm wood or mixed sawdust from a sawmill with unfiltered pleasant flavor-imparting smoke from the second organic smoking material reduces the cost of the smoking and curing process and allows versatility in application in terms of preservative properties and flavor imparted to the cured meat or seafood.
    Type: Grant
    Filed: August 5, 2013
    Date of Patent: October 16, 2018
    Assignee: Sea Delight Europe, SL
    Inventor: Stephen Reiss Fisher
  • Patent number: 9277757
    Abstract: A method of smoke-infusing proteinaceous foods comprises the following sequential steps: a) enclosing the proteinaceous foods in a vacuum-treating zone; b) introducing smoke directly or indirectly from a smoke generation zone into the vacuum-treating zone; c) subjecting the proteinaceous foods to vacuum purging at a negative pressure in the vacuum-treating zone, thereby infusing smoke into the proteinaceous foods; d) repeating the steps of introducing smoke directly or indirectly from the smoke generation zone into the vacuum-treating zone; subjecting the proteinaceous foods to vacuum purging at a negative pressure in the vacuum-treating zone at least fifty times in pulsed sequences of smoke introduction stage/vacuum purging stage/vacuum release stage for the efficient infusion of smoke into the proteinaceous foods; and e) a post-chill resting cycle of the smoke-infused proteinaceous foods at a suitable temperature and for a suitable period of time.
    Type: Grant
    Filed: November 4, 2013
    Date of Patent: March 8, 2016
    Assignee: CRUSTOCEAN TECHNOLOGIES LIMITED
    Inventors: Richard Ablett, Cyril Gallant
  • Publication number: 20150079251
    Abstract: A smoker having an internal perforated smoke stack that is able to smoke food from both the inside and outside. Food is placed inside the smoker and positioned on the perforated smoke stack. The perforated smoke stack is directly connected to the charcoal pan such that smoke enters the perforated smoke stack and out the perforations, thereby providing heat and smoke to the inside of the food in addition to the heat and smoke permeating the smoker's body chamber outside the food.
    Type: Application
    Filed: September 19, 2014
    Publication date: March 19, 2015
    Inventor: Daniel Parrish
  • Publication number: 20150079250
    Abstract: An apparatus for cooking or smoking and a fuel combustor therefor. In the cooking or smoking apparatus and method, combustion products produced by the combustor, by a gas burner, or by other means are preferably delivered upwardly through an upwardly extending inner flow gap which at least partially surrounds a cooking or smoking chamber. The combustion products are preferably then delivered downwardly through the cooking or smoking chamber and then upwardly through an upwardly extending outer flow gap which is outside of the inner flow gap and which also at least partially surrounds the cooking or smoking chamber.
    Type: Application
    Filed: June 16, 2014
    Publication date: March 19, 2015
    Inventor: Mallik Ahmed
  • Publication number: 20140377423
    Abstract: A smoker for use with a grill, comprising a smoke-releasing material holder positionable between a heat source and food rack within a grill, at least one air diffuser positioned at least partially within the holder in air transmitting communication with the holder, and an air actuator coupled to the at least one air diffuser in air transmitting communication with the at least one air diffuser.
    Type: Application
    Filed: September 11, 2014
    Publication date: December 25, 2014
    Inventor: Corey Silva
  • Publication number: 20140154381
    Abstract: Smokers can enclose smoking subjects for production of trapped smoke with limited airflow. Optimal airflow rates and resulting smoking effects can be achieved through smokers. If a smoker has approximately 60 cubic inches volume, four 2-millimeter holes at an air inlet point achieves desired airflow and oxygen consumption in typical fills and cooking temperatures. Smokers may include a lid or other seal or access point to permit placement and enclosure of smoking materials. Smokers are useable with conventional grills and may be shaped to sit on grill racks without blocking desired airflow by grill components or smoking materials. Smokers may include a detachable handle for safer handling and heating.
    Type: Application
    Filed: February 1, 2014
    Publication date: June 5, 2014
    Inventor: Masoud Mafi
  • Publication number: 20140057027
    Abstract: A method of smoke-infusing proteinaceous foods comprises the following sequential steps: a) enclosing the proteinaceous foods in a vacuum-treating zone; b) introducing smoke directly or indirectly from a smoke generation zone into the vacuum-treating zone; c) subjecting the proteinaceous foods to vacuum purging at a negative pressure in the vacuum-treating zone, thereby infusing smoke into the proteinaceous foods; d) repeating the steps of introducing smoke directly or indirectly from the smoke generation zone into the vacuum-treating zone; subjecting the proteinaceous foods to vacuum purging at a negative pressure in the vacuum-treating zone at least fifty times in pulsed sequences of smoke introduction stage/vacuum purging stage/vacuum release stage for the efficient infusion of smoke into the proteinaceous foods; and e) a post-chill resting cycle of the smoke-infused proteinaceous foods at a suitable temperature and for a suitable period of time.
    Type: Application
    Filed: November 4, 2013
    Publication date: February 27, 2014
    Applicant: CRUSTOCEAN TECHNOLOGIES LIMITED
    Inventors: Richard ABLETT, Cyril GALLANT
  • Publication number: 20140030401
    Abstract: An outdoor cooker is double walled insulated and has a completely removable internal firebox that defines a vertical column which includes a fuel and fire chamber separated from an ash and air chamber by a fire grate. The perimeter wall defines an air inlet that opens the air and ash chamber to an air supply passage through the cooker body, and further defines an exhaust outlet that opens into the inner chamber of the cooker. Consistent low cooking temperatures (200°-250° F.) without resupplying fuel or opening the outdoor cooker for 10-20 or more hours are easily accomplished. The outdoor cooker is also versatile enough to directly cook other meats, such as steaks, at high temperatures for total cook times that may only last a matter of minutes. The outdoor cooker can also be configured for medium temperature indirect and direct barbequing.
    Type: Application
    Filed: July 24, 2012
    Publication date: January 30, 2014
    Inventor: William E. Cusack
  • Patent number: 8574648
    Abstract: A method and apparatus for smoking food products includes a method or apparatus configured to provide a pH level of a smoked food product. The determination of the pH level of the smoked product provides an objective measure of the amount of smoke received by the food product, as well as an indication of the agreeability of the flavor of the food product. Based on the determination of the pH level, the method and apparatus can be adjusted to provide a more consistent, high quality smoked food product.
    Type: Grant
    Filed: June 11, 2010
    Date of Patent: November 5, 2013
    Assignee: ConAgra Foods Lamb Weston, Inc.
    Inventors: Ghislaine M. Joly, Michael S. Leitner, Deborah Dihel, William J. Pack
  • Patent number: 8502116
    Abstract: Cooking, smoking and aromatization device which consists of a casing or container (1) comprising a plurality of sealed compartments (2, 3, 4, 5) communicating with the main cooking chamber (6) by means of a plurality of channels or ducts (7) which are controlled by a plurality of valves (8a, 8b, 8c, 8d), there being at least one for each of the sealed compartments (2, 3, 4, 5) so that the contents of each of said sealed compartments are supplied to the central cooking compartment (6) with a constantly controlled flow.
    Type: Grant
    Filed: November 30, 2010
    Date of Patent: August 6, 2013
    Assignee: Morganti Flavio Innovaciones Grastronomicas, S.L.
    Inventor: Flavio Morganti
  • Publication number: 20130011535
    Abstract: Smokers can enclose smoking subjects for production of trapped smoke with limited airflow. Optimal airflow rates and resulting smoking effects can be achieved through smokers. If a smoker has approximately 60 cubic inches volume, four 2-millimeter holes at an air inlet point achieves desired airflow and oxygen consumption in typical fills and cooking temperatures. Smokers may include a lid or other seal or access point to permit placement and enclosure of smoking materials. Smokers are useable with conventional grills and may be shaped to sit on grill racks without blocking desired airflow by grill components or smoking materials. Smokers may include a detachable handle for safer handling and heating.
    Type: Application
    Filed: September 14, 2012
    Publication date: January 10, 2013
    Inventor: Masoud Mafi
  • Publication number: 20130004633
    Abstract: Food smoker with self-basting features and relatively low thermal conductivity chip bowls. A lid of the food smoker may include downward pointing protrusions to control dripping onto food being smoked. This self-basting feature reduces the need to open the food smoker to baste the food smoking. The food smoker may include a ceramic chip bowl to reduce the rate of consumption of wood chips used to add flavoring to the food being smoked. This further reduces the need to open the food smoker. The housing of the smoker may be constructed with inner and outer walls, minimizing the heat loss during the cooking process. In combination, these features result in an improved food smoker that requires less user interaction than traditional systems. Moreover, the food smoker may need to be opened fewer times during the smoking process, which reduces heat loss and thus leads to greater energy efficiency.
    Type: Application
    Filed: June 20, 2012
    Publication date: January 3, 2013
    Applicant: LINK FORGE LIMITED
    Inventors: Robert Allen McMaster, Craig William Elving, Leonard Scott Huff
  • Patent number: 8337935
    Abstract: The present invention provides a method of processing porkhide dog chews. The method includes the step of first subjecting pigskin rawhide to defatting and depilation treatment. Then the rawhide is split to obtain a first, a second, a third and a fourth layer of rawhide material. The rawhide material undergoes defatting, rinsing, and sun-drying to produce a finished hide product. The hide product is smoked to achieve objectives of dying and flavoring to result in a finished porkhide dog chew product.
    Type: Grant
    Filed: September 3, 2010
    Date of Patent: December 25, 2012
    Assignee: Prestige Pet Products, Inc.
    Inventor: Zhu Zhao Chong
  • Patent number: 8328884
    Abstract: Compositions for wood pellets including grape vine and methods of making wood pellet compositions including grape vine are described. The wood pellets include wood particles, grape vine particles, and a lubricant. The method includes mixing wood particles and grape vine particles with a lubricant, heating the mixture, and forming the mixture into pellets.
    Type: Grant
    Filed: June 13, 2011
    Date of Patent: December 11, 2012
    Assignee: Traeger Pellet Grills, LLC
    Inventors: Joseph P. Traeger, Mark A. Traeger, Randolph J. Traeger, Brian E. Traeger
  • Publication number: 20120276260
    Abstract: A modular portable grill, having an enclosure defining a cooking space, cooking surfaces for holding food and exposing it to circulating air and smoke operably connected to the cooking enclosure and in the superior portion of the enclosure, a plurality of heating elements in the lower portion of the enclosure, above the heating elements a removable drawer for solid fuel, and directly above the drawer an optional liquid tray. The grill can be configured as a traditional grill, when the drawer and water tray are removed. With insertion of either the solid fuel drawer alone, or with both the solid fuel drawer and water tray, it produces smoke from the solid fuel drawer and steam from the water tray. Thus, this grill enables, within a single cooking enclosure, three cooking techniques: traditional high temperature grilling, high temperature smoking, and low temperature smoking.
    Type: Application
    Filed: April 23, 2012
    Publication date: November 1, 2012
    Inventor: Darin J. Duncan
  • Publication number: 20120064207
    Abstract: A food cooking method and a device in which a combustion chamber and a food cooking vessel are separated by a surface having fine holes or slits, and a fuel or a substance which gives off an aroma produced in the combustion chamber while the combustion chamber is screened from the atmosphere, such that heat and aroma are transmitted to the food as the aromatic and hot combustion gasses are discharged to the exterior through the food in the food cooking vessel. In the cooking method, flavor is enhanced as a smoky aroma is directly added to the foods in forms of pastes and the foods in a solid phase which is distributed by mixing into a liquid phase or semi-liquid phase. The method also can be used to remove unwanted smells and to cook rice.
    Type: Application
    Filed: October 28, 2011
    Publication date: March 15, 2012
    Inventors: Chang Gun SHIN, Yi Seul SHIN
  • Publication number: 20110300273
    Abstract: Disclosed are moisture and gas permeable films which can comprise or be obtained from a blend of a polyamide with a potassium-containing ionomer of an ethylene acid copolymer, an ethylene ester dipolymer, and optional compatibilizer selected from dicarboxylate-containing polymers and ethylene glycidyl ester copolymers. The films are suitable for preparation of tubular casings and shrinkbags, in particular, casings for smoked foodstuffs.
    Type: Application
    Filed: May 18, 2011
    Publication date: December 8, 2011
    Applicant: E.I. DU PONT DE NEMOURS AND COMPANY
    Inventor: John Chu Chen
  • Publication number: 20110250328
    Abstract: The present invention refers to a method for olive smoking, comprising the following steps: pre-treating olives until they reach a salt content comprised between 1 and 4%; smoking salted olives through exposure to smoke coming from the burning without flame of wood sawdust; packaging smoked olives. Further, the invention concerns the smoked olives obtained according to said smoking method.
    Type: Application
    Filed: April 5, 2011
    Publication date: October 13, 2011
    Applicant: LA BELLA DI CERIGNOLA S.COOP.A R.L.
    Inventor: Alice Jaschke-Ferreri
  • Patent number: 7959692
    Abstract: Compositions for wood pellets including grape vine and methods of making wood pellet compositions including grape vine are described. The wood pellets include wood particles, grape vine particles, and a lubricant. The method includes mixing wood particles and grape vine particles with a lubricant, heating the mixture, and forming the mixture into pellets.
    Type: Grant
    Filed: March 19, 2007
    Date of Patent: June 14, 2011
    Assignee: Traeger Pellet Grills LLC
    Inventors: Joseph P. Traeger, Mark A. Traeger, Randolph J Traeger, Brian E. Traeger
  • Publication number: 20100316777
    Abstract: A method and apparatus for smoking food products includes a method or apparatus configured to provide a pH level of a smoked food product. The determination of the pH level of the smoked product provides an objective measure of the amount of smoke received by the food product, as well as an indication of the agreeability of the flavor of the food product. Based on the determination of the pH level, the method and apparatus can be adjusted to provide a more consistent, high quality smoked food product.
    Type: Application
    Filed: June 11, 2010
    Publication date: December 16, 2010
    Inventors: Ghislaine M. Joly, Michael S. Leitner, Deborah Dihel, William J. Pack
  • Patent number: 7790212
    Abstract: The present invention provides a method of processing porkhide dog chews. The method includes the step of first subjecting pigskin rawhide to defatting and depilation treatment. Then the rawhide is split to obtain a first, a second, a third and a fourth layer of rawhide material. The rawhide material undergoes defatting, rinsing, and sun-drying to produce a finished hide product. The hide product is smoked to achieve objectives of dying and flavoring to result in a finished porkhide dog chew product.
    Type: Grant
    Filed: March 26, 2002
    Date of Patent: September 7, 2010
    Assignee: Hacht Sales & Marketing
    Inventor: Zhu Zhao Chong
  • Patent number: 7758907
    Abstract: The present invention relates to the field of the production of smoke for agro-food usage and has for its object a process characterized in that it comprises essentially the steps consisting in introducing organic material to be pyrolyzed into a reactor comprising essentially a substantially hermetically sealed heatable chamber containing at least one rotatable endless screw heated by the Joule effect receiving said material, heating said organic material to a temperature comprised between 200° C. and 800° C., preferably between 300° C. and 400° C., so as to cause the pyrolysis during its movement, under the influence of the rotation of said at least one screw and to extract the consumed material and the smoke products from said chamber.
    Type: Grant
    Filed: January 28, 2004
    Date of Patent: July 20, 2010
    Assignee: Nactis
    Inventors: Pierre Holzschuh, Georg Buch, Jean-Jacques Weiland
  • Publication number: 20090136638
    Abstract: A flavor of smoke generated by combustion, incomplete combustion, or thermal decomposition of a plant material may be improved by heating the smoke with a secondary heater. In particular, a dried smoked fish may be produced by drying boiled fish by a hot blast for a predetermined time so as to reduce a water content thereof to 30% or less by mass, and keeping the dried fish under an atmosphere of the smoke with the improved flavor. The temperature of hot blast is preferably decreased from 120° C. or higher at the initial drying step, to lower than 120° C. at the final drying step. According to this method, a favorable flavor is imparted to the food, and toxic ingredients such as benzopyrene are reduced.
    Type: Application
    Filed: December 8, 2008
    Publication date: May 28, 2009
    Applicant: AJINOMOTO CO. INC.
    Inventors: Masaaki Fujie, Hirokazu Kawaguchi, Shundo Harada, Masaaki Izumi, Kenichi Nagashima, Tomohiro Sakamoto
  • Patent number: 7517371
    Abstract: The present invention relates to flavored wood pellets and a method of making flavored wood pellets. The wood pellets of this invention include wood particles, lubricant, and wood oil. Another aspect of the invention is a method that includes mixing wood particles with lubricant and wood oil, heating the mixture, and forming the mixture into pellets.
    Type: Grant
    Filed: August 23, 2004
    Date of Patent: April 14, 2009
    Assignee: Traeger Pellet Grills, Inc.
    Inventors: Joseph P. Traeger, Mark A. Traeger, Randolph J. Traeger, Brian E. Traeger
  • Publication number: 20090078127
    Abstract: A smoker having a smoke generating material loader which preferably is insertable and retractable through a housing aperture and is adjustable between a no dump state and a dump state once inserted, preferably relative to a receiver tray that is closer to a heat source, as in an electric heat resistance bar, to cause smoke generation of smoke generating material received from the loader when placed in a dump state. The loader preferably has one or more seal off end caps or sections relative to the receiving housing aperture to provide a heat retention function. A preferred embodiment features a nested arrangement between the inserted loader and receiver tray and preferably the receiver tray is in a sliding supported relationship with the loader as in a semi-cylindrical loader main body in contact with one or more concave supporting surfaces of the receiver tray. The receiver tray also preferably has opposing shielding walls extending up from opposite sides of an apertured base receiving tray.
    Type: Application
    Filed: August 18, 2008
    Publication date: March 26, 2009
    Inventors: Don McLemore, John D. McLemore
  • Publication number: 20080063763
    Abstract: A method creating tasteless and clean smoke from the combustion of wood or other organic fuel. The smoke is filtered by bubbling it through a combination of water and reactive filter elements held inside a series of filtering tanks. The water and filter elements encapsulate, bind, and otherwise remove undesired elements of the smoke. The carbon monoxide lost due to oxidation with water during filtration is restored in a recovery tank where a reducing solution is used to recover oxidized carbon monoxide. The resulting smoke is tasteless and clean. In addition, the resulting smoke is stripped of undesirable substances and is suitable for use in the treatment and preservation of raw seafood with sufficient concentrations of preservative carbon monoxide for effective use.
    Type: Application
    Filed: September 12, 2006
    Publication date: March 13, 2008
    Inventor: Ernie Balbutin Calamian
  • Patent number: 6899020
    Abstract: A smoker oven that includes a housing having an internal cavity having a top portion, a mid-portion, and a lower portion. The internal cavity houses a support frame that has at least one generally horizontal support surface for supporting and rotating a jerky rack. The jerky rack holds food items in sheet form, such as strips of jerky, at an angle to the horizontal support surface, so that upon rotation of the jerky rack the food items in sheet form cause an agitation and motion of the air within the cavity to produce even heating of the food items and cause fluids released by the food item to flow off of the food item.
    Type: Grant
    Filed: November 10, 2003
    Date of Patent: May 31, 2005
    Assignee: Hi Mountain Jerky, Inc.
    Inventor: Dean Clark
  • Patent number: 6868777
    Abstract: A novel combination cooker and smoker and a novel method of efficiently cooking and smoking foodstuffs are disclosed. The combination cooker and smoker utilizes a novel forced air smoke recirculation path made efficient and compact with the use of single and double-acting dampers for airflow directional control. Efficiency over current cookers and smokers is also gained with a novel method of continuously delivering combustibles to a heat source using a vibrating fuel tray.
    Type: Grant
    Filed: July 9, 2003
    Date of Patent: March 22, 2005
    Inventors: Mike Higgins, James K. Stewart
  • Patent number: 6835403
    Abstract: Method and apparatus are provided for smoking de-husked rice which includes exposing porous holders containing de-husked rice to smoke at a temperature and humidity for a period of time sufficient to impart a smoke flavor to the rice without discoloration.
    Type: Grant
    Filed: September 13, 2002
    Date of Patent: December 28, 2004
    Assignee: Kusha, Inc.
    Inventor: Sivoush Nayyeri
  • Patent number: 6701829
    Abstract: Two steel plates with perforations in both sheets have narrow bent edges which overlap when the two plates are placed together to for a rapid smoker with approximately ¾ inch between the plates. A layer of wood chips is placed in the rapid smoker and the smoker placed directly on the heating source of any type of grill. The wood catches fire quickly through the bottom perforations and sends smoke through the top perforations. The perforation are configured in the top and bottom steel plates in such a way as to accomplish rapid ignition of wood producing smoke and control of the burning/smoking process. This process produces two cooking zones and adds additional favor to the cooked food.
    Type: Grant
    Filed: May 20, 2002
    Date of Patent: March 9, 2004
    Inventor: Samuel Farrow
  • Patent number: 6644178
    Abstract: A smoker oven that includes a housing having an internal cavity having a top portion, a mid-portion, and a lower portion. The internal cavity houses a support frame that has at least one generally horizontal support surface for supporting a jerky rack, the support frame being suspended from the top portion of the housing. A heater and a smoke source, positioned immediately over the heater are located in the lower portion of the internal cavity, so that an amount of smoke released in the lower portion is allowed to rise to the support frame to expose the support surface of the support frame to the amount of smoke as a filter is used to remove the smoke form the top portion.
    Type: Grant
    Filed: January 25, 2002
    Date of Patent: November 11, 2003
    Inventor: Dean Clark
  • Publication number: 20030203085
    Abstract: Disclosed is a pre-drying manufacturing process and related equipment for application to food products that are to be dried that calls for a non- re-hydration or soaking treatment of the food prior to drying using a unique activated smoke liquid solution diluted with deep sea water. The treatment greatly improves the processing, cooking and/or physical characteristics of the dried food when it is later reconstituted and used. The unique activated smoke liquid solution is made from a special process which gives it the desired characteristics which, when properly applied before drying, result in improved quality of dried food when later reconstituted. The pre-drying food treatment apparatus may include spray or immersion equipment. The spray equipment may utilize inert gases that further contribute to improved characteristics in the treated food.
    Type: Application
    Filed: April 28, 2003
    Publication date: October 30, 2003
    Inventors: Kazuo Naka, Shigeru Matsuda
  • Patent number: 6602531
    Abstract: Disclosed is a pre-drying manufacturing process and related equipment for application to food products that are to be dried that calls for a non-re-hydration or soaking treatment of the food prior to drying using a unique activated smoke liquid solution diluted with deep sea water. The treatment greatly improves the processing, cooking and/or physical characteristics of the dried food when it is later reconstituted and used. The unique activated smoke liquid solution is made from a special process which gives it the desired characteristics which, when properly applied before drying, result in improved quality of dried food when later reconstituted. The pre-drying food treatment apparatus may include spray or immersion equipment. The spray equipment may utilize inert gases that further contribute to improved characteristics in the treated food.
    Type: Grant
    Filed: July 12, 2001
    Date of Patent: August 5, 2003
    Inventors: Kazuo Naka, Shigeru Matsuda
  • Patent number: 6331322
    Abstract: A method for processing marine products includes a plurality of steps. First put natural charcoal in a vacuum oven and draw air out of the vacuum oven. Second, heat up the interior of the vacuum oven to let charcoal produce carbon monoxide and water vapor, and third, cool carbon monoxide in a cooling tank to room temperature. Fourth. separate carbon monoxide from water vapor and draw carbon monoxide into an air bag. Fifth, draw the carbon monoxide in a marine food processing device to let carbon monoxide function to settle iron contained in marine food to remain in the meat of marine food to keep fresh red color and freshness of marine food.
    Type: Grant
    Filed: August 1, 2000
    Date of Patent: December 18, 2001
    Assignee: PT Intisamudera Citra Perkasa
    Inventors: Chih-Hsing Shih, Tien-Pao Chiu
  • Patent number: 6316040
    Abstract: This invention is directed to the production of flavoring compositions obtained by heating a spray or atomized droplets of a saturated or partially saturated vegetable oil to a temperature of at least 480° C. in an oxygen starved atmosphere in a fast pyrolysis reactor within 1.0 second. The process is further characterized in that the vegetable oil and the pyrolysis products produced from the vegetable oil are maintained at over 480° C. for a period of time less than one second, and rapidly quenched, within 0.1 second, and the resulting liquid extract is separated and collected. The flavor compositions of this invention are further characterized in that they comprise a unique composition of flavor notes, and exhibit a full rich flavor complement. These flavor compositions are suitable for use as a food additive in order to enhance or provide food flavoring.
    Type: Grant
    Filed: September 13, 1999
    Date of Patent: November 13, 2001
    Assignee: Ensyn Technologies, Inc.
    Inventor: Barry A. Freel
  • Patent number: 6214395
    Abstract: A liquid smoke browning agent solution having good browning but minimal or no flavor, and a related method for making same. The liquid smoke browning agent solution may be made from commercially existing delignified wood pulp.
    Type: Grant
    Filed: October 21, 1999
    Date of Patent: April 10, 2001
    Assignee: Hickory Specialties, Inc.
    Inventors: Patrick W. Moeller, Sreekumar Ramakrishnan
  • Patent number: 6203834
    Abstract: An apparatus, and method for cooking and smoking food items and a smoked product produced by the inventive method. The inventive apparatus preferably comprises (a) an oven including a belt-type conveyor, for continuously conveying food items through the oven, and a circulation system for circulating a cooking medium in the oven such that the cooking medium contacts and cooks the food items and (b) a smoke generation and delivery system for delivering smoke to the circulating system such that the smoke contacts the food items along with the cooking medium. The inventive method preferably comprises the steps of (a) continuously conveying food items through an oven and (b) delivering smoke into the oven such that the smoke contacts the food items. The oven used in the inventive apparatus and inventive method is preferably an indirect-fired oven. The smoke most preferably contacts the food items in an impinging manner.
    Type: Grant
    Filed: February 23, 2000
    Date of Patent: March 20, 2001
    Assignee: Tyson Foods, Inc.
    Inventors: Gary H. Anders, Joseph F. Bott, Jr.
  • Patent number: 6183793
    Abstract: A baked bean food product and method of making for a flavorful baked bean and smoked pork side dish. The baked bean food product and method of making includes ketchup, maple syrup, Worcestershire sauce, dark brown sugar, cayenne pepper, black pepper, pork and beans, smoked onions and smoked pork. The ketchup, maple flavored syrup, Worcestershire sauce, dark brown sugar, cayenne pepper and black pepper are mixed together. The additional ingredients are added individually to the mixture and mixed prior to the addition of the next ingredient. Upon obtaining the final mixture of ingredients, the final mixture is smoked for a period of time prior to serving.
    Type: Grant
    Filed: November 5, 1999
    Date of Patent: February 6, 2001
    Inventors: Robert E. Merritt, Lori J. Merritt
  • Patent number: 6099882
    Abstract: A system for preparing a skinned food product includes a roasting unit, a smoking chamber, and a conveyor system for transporting the skinned food product through the roasting unit and through the smoking chamber. The roasting unit has a heated zone for at least partially loosening the skin of the skinned food product. The heat in the heated zone may also blacken portions of the skinned food product. The conveyor system rotates the skinned food product as the product passes through the heated zone. The contact with the smoke in the smoking chamber provides the skinned food product with a desired flavor. A method for preparing a skinned food product includes contacting the product with heat to at least partially loosen a skin thereof, and contacting the product with smoke for a period of time sufficient to provide the product with a smoked flavor. The system and method may be used to prepare skinned food products such as tomatoes, peppers, onions, garlic, corn, potatoes, and artichokes.
    Type: Grant
    Filed: June 7, 1999
    Date of Patent: August 8, 2000
    Assignee: California Fire-Roasted, L.L.C.
    Inventors: Spencer Charles Risner, Jr., Greg M. Durst, Salvatore C. Felice
  • Patent number: 6074679
    Abstract: Stabilized, dilutable liquid smoke compositions are disclosed. The stabilized liquid smoke compositions contain a liquid smoke composition, an inorganic salt, and, optionally, an inorganic mineral acid, preferably phosphoric acid, such that the weight ratio of organic compounds to inorganic compounds is sufficient to provide an initial % T at 590 nm of at least about 95.5%. The stabilized liquid smoke compositions are essentially free of dissolved tar, and, therefore, are water dilutable without forming a tar precipitate.
    Type: Grant
    Filed: March 5, 1998
    Date of Patent: June 13, 2000
    Assignee: Red Arrow Products Company LLC
    Inventor: Gary L. Underwood
  • Patent number: 6054154
    Abstract: Disclosed is a method for applying a powder blend to a whole meat muscle product and the product so produced. A cooked, whole meat muscle product is placed on an electrically grounded support in a coating chamber to expose a surface of the whole meat muscle product to be coated. A powder blend containing a food grade powder, that is at least partially cold water soluble, and a powdered moisture absorbent agent is then introduced into the coating chamber and an electrostatic charge applied to the powder blend to cause the powder blend to be attracted to and form a coating on the exposed surface to the whole meat muscle product.
    Type: Grant
    Filed: September 23, 1997
    Date of Patent: April 25, 2000
    Assignee: Swift-Eckrich, Inc.
    Inventor: Pie-Yi Wang
  • Patent number: 6000319
    Abstract: An apparatus and method of cooking and smoking food is disclosed. The apparatus has an outer container, an inner container, and a cover for the inner container. The outer container is provided with a bottom wall which receives a smoke material such as wood chips, herbs and the like thereon and the inner container is provided with a bottom wall with smoke flow apertures therein wherein food is placed on the bottom wall of the inner container, the bottom wall of the inner container being spaced from the bottom wall of the outer container. The smoke material is ignited to provide smoke which flows up through the apertures in the bottom wall of the inner container and along with the heat being generated by the bottom wall of the outer container and the ignited material provides the smoke and cooking heat for the food. One embodiment has cylindrical telescoping containers and another pan shaped nesting container.
    Type: Grant
    Filed: June 17, 1998
    Date of Patent: December 14, 1999
    Assignee: Hightemp LLP
    Inventor: Rodney L. Treiber
  • Patent number: 5972401
    Abstract: Tasteless super-purified smoke is manufactured to treat seafood and meat to preserve the freshness, color, texture, and natural flavor, particularly after the food is frozen and thawed. The smoke is generated by burning an organic smoking material at preferably 500 to 800 degrees F. (260 to 571 degrees C.) in a smoke generator 1. It is then passed through a precipitation filtering tower 2 comprised of filters of ice, cloth, and activated carbon to remove taste imparting, and carcinogenic, particulates and vapors. The super-purified smoke is then stored and aged in a temporary pressure pot 3 or in canisters for treatment at the same time or at another place and time. The super-purified smoke is used to treat seafood or meat in plastic bags at temperatures between its variable freezing point and 46 degrees F. (7.8 degrees C.) for twelve to forty-eight hours, or until the desired effect is achieved.
    Type: Grant
    Filed: November 28, 1997
    Date of Patent: October 26, 1999
    Inventor: William R. Kowalski
  • Patent number: 5952029
    Abstract: The production of flavoring compositions obtained by heating a spray or atomized droplets of a saturated or partially saturated vegetable oil to a temperature of at least 480.degree. C. in an oxygen starved atmosphere in a fast pyrolysis reactor within 1.0 second. The process is further characterized in that the vegetable oil and the pyrolysis products produced from the vegetable oil are maintained at over 480.degree. C. for a period of time less than one second, and rapidly quenched, within 0.1 second, and the resulting liquid extract is separated and collected. The flavor compositions are further characterized in that they contain a unique composition of flavor notes, and exhibit a full rich flavor complement. These flavor compositions are suitable for use as a food additive in order to enhance or provide food flavoring.
    Type: Grant
    Filed: October 14, 1997
    Date of Patent: September 14, 1999
    Assignee: Ensyn Technologies, Inc.
    Inventor: Barry A. Freel
  • Patent number: 5922384
    Abstract: A process for incorporating an aroma-containing substrate into a soluble beverage powder in a filling machine in which the soluble beverage powder is filled into containers. The soluble beverage powder is introduced into the filling machine and caused to flow in the form of a moving bed. While in the filling machine and prior to the soluble beverage powder being filled into containers, the aroma-containing substrate is sprayed onto the moving bed. In this way, a mixture of soluble beverage powder and aroma-containing substrate having a substantially constant ratio of aroma-containing substrate to soluble beverage powder, is provided in the containers.
    Type: Grant
    Filed: February 7, 1997
    Date of Patent: July 13, 1999
    Assignee: Nestec S.A.
    Inventors: Brian Blackwell, Lawrence G. Carns, Jason Gawronski, Dean Frederick Rushmore
  • Patent number: 5910330
    Abstract: A process for combined smoking and cooking of foodstuffs involves feeding a mixture of superheated steam and liquid smoke vapor into a treating medium which is circulated in a treatment chamber. The mixture is produced by an arrangement of mixing nozzles that are connected to a superheated steam duct and a liquid smoke duct.
    Type: Grant
    Filed: July 2, 1997
    Date of Patent: June 8, 1999
    Assignee: Germos-Fessmann GmbH & Co. KG
    Inventor: Klaus-Dieter Fessmann
  • Patent number: 5891498
    Abstract: The smoking attachment for use with a barbecue grill has a smoker box with a solid bottom plate, left and right side walls, a rear wall, a top, an open front and two doors that close and substantially seal the smoker box. Support brackets on the side walls support the smoker box on a grill box with the solid bottom plate above a grill heat source. A smoker box divider plate divides the smoker box into a wood chip chamber and a smoking chamber. A wood chip box holds wood chips and sets inside the wood chip chamber. Tray and rack holders support racks and trays with food products in the smoking chamber. Smoke from the wood chips passes through smoke passages in the smoker box divider plate and through smoke passage apertures in the tray and rack holders. Vertical smoke baffles on the tray and rack holders control the distribution of heat and smoke.
    Type: Grant
    Filed: November 19, 1997
    Date of Patent: April 6, 1999
    Inventor: Harold J. Boehler
  • Patent number: 5520940
    Abstract: The present invention concerns a bag for curing food, said bag being made from a heat-resistant, foldable material. Conventionally, simultaneous flavoring and curing of food is awkward. The interior of the bag (1) according to the invention contains material releasing flavoring gas, whereby desired flavoring of food curing inside the bag is attained.
    Type: Grant
    Filed: July 2, 1993
    Date of Patent: May 28, 1996
    Inventor: Tapani Tirkkonen
  • Patent number: 5439691
    Abstract: The present invention relates to a process of preparing a safer fore of grilled or flame-broiled foods by reducing the presence and formation of known and potential carcinogenic compounds in such foods without sacrificing the flavors and organoleptic properties normally associated with such food. The invention also relates to a grill apparatus for carrying out the grilling of such foods. Both the inventive grilling process and grill apparatus utilize a fractionating medium which is capable of separating the lower boiling point smoke compounds from the higher boiling point smoke compounds, allowing said lower boiling point flavor compounds to contact the food, while retaining said higher boiling point carcinogenic compounds and thereby preventing them from contacting the food.
    Type: Grant
    Filed: February 17, 1994
    Date of Patent: August 8, 1995
    Inventor: Richard M. Basel