Heat Treatment Of Food Material By Contact With Glyceridic Fat Or Oil, E.g., Potato Chip Frying, Etc. Patents (Class 426/438)
  • Patent number: 10874127
    Abstract: Systems and methods for cutting and cooking a substance are disclosed. Exemplary implementations may: convey, via a primary conveying subsystem, a layer of food substance along a conveyance path along which the layer of food substance is conveyed; cut, via a cutter, the layer of food substance into food pieces; apply, via a primary pressurized fluid outlet, primary pressurized fluid such that the food pieces are released from the cutter; heat, via the heating mechanism, a chamber; apply, via a secondary pressurized fluid outlet, secondary pressurized fluid so that the food pieces are held flat to the primary conveying substrate, and hold, via a secondary conveying subsystem, the layer of food substance flat between the primary conveying substrate and a secondary conveying substrate for at least a portion of the chamber.
    Type: Grant
    Filed: July 23, 2020
    Date of Patent: December 29, 2020
    Inventors: Luis A. Sandor, Victor M. Ayala, Martin R. Sandor
  • Patent number: 10729162
    Abstract: A method of creating a meat piece includes cooking a meat product until it is fully cooked including cooking the meat product until it has an internal temperature of approximately at least 165° F. After cooking the meat product, the meat product is sliced into meat pieces. The method then includes coating the meat pieces with a coating agent with at least cane sugar, salt, liquid smoke, and starch. Then the coated meat pieces are packaged.
    Type: Grant
    Filed: January 15, 2018
    Date of Patent: August 4, 2020
    Assignee: Schmaltz Retail Products, LLC
    Inventor: Howard M. Bender
  • Patent number: 10674756
    Abstract: Disclosed is a vacuum roaster including a chamber, a door cap formed on one side of the chamber so as to be opened or closed, a vacuum cap formed on an opposite side of the chamber, a basket spaced apart from an inner circumferential surface of the chamber, and including a basket door that is opened or closed for introduction and discharge of an object to be processed, a vacuum adjustment device for adjusting a vacuum state inside the chamber, a drive motor connected to the basket via a shaft for rotating the basket, and a heater provided inside the chamber so as to be spaced apart from the basket.
    Type: Grant
    Filed: September 13, 2016
    Date of Patent: June 9, 2020
    Inventor: Kyoung Hoon Kang
  • Patent number: 10582721
    Abstract: A method of enhancing the aroma of an aroma composition, including the addition to the composition of an aroma-enhancing quantity of 2,4-nonadiene. The addition enhances the “radiance” of aroma compositions, especially foodstuffs, resulting in a stronger aroma and the need for reduced quantities of additional aroma ingredients.
    Type: Grant
    Filed: January 23, 2013
    Date of Patent: March 10, 2020
    Assignee: GIVAUDAN S.A.
    Inventors: Fabio Campanile, Hans Rudolph Gygax, Harry Renes, Sophie Davodeau
  • Patent number: 10548341
    Abstract: A potato chip that has more oil near its outer surfaces than in its interior and a unique RVA profile is disclosed. The organoleptic properties of the inventive potato chips compare favorably to known and commercially available potato chips.
    Type: Grant
    Filed: May 29, 2013
    Date of Patent: February 4, 2020
    Assignee: Frito-Lay North America, Inc.
    Inventors: Keith Alan Barber, Justin French, Girish Ganjyal, Christopher James Koh, Scott L. Sullivan
  • Patent number: 10358504
    Abstract: The present invention relates to a process for producing microcellulose comprising subjecting fibrous cellulosic material to acid hydrolysis at a temperature from 10° C. to less than 140° C. and at a consistency of at least 8% on dry weight of the cellulose, wherein the amount of added acid is from 0.2 to 2%, preferably from 0.3 to 1.9%, more preferably from 0.5 to 1.5% on dry weight of the cellulose.
    Type: Grant
    Filed: June 6, 2011
    Date of Patent: July 23, 2019
    Assignee: Kemira OYJ
    Inventors: Asko Karppi, Veli-Matti Vuorenpalo, Leif Robertsen, Kari Parviainen, Olli Dahl, Kari Vanhatalo
  • Patent number: 10314327
    Abstract: An Avocado De-seeder and De-skinner and Method is disclosed. The cutting, deseeding and pulping sequences is conducted by three separate stations along a conveyor system. At a first station, the incoming avocados (including the seeds) are cut into two halves. At a second station, the seed-halves are plucked cleanly from the avocado half without damaging the pulp. At a third station, the skin is removed cleanly from the pulp and discarded. In order to insure that the skin is easily removed and that the pulp is left undamaged, the skin side of the (seeded) avocado halves is heated enough to release the skin, but not so much as to damage the pulp. This heating step is conducted as the de-seeded avocado halves are being conveyed from the de-seeder to the de-skinner.
    Type: Grant
    Filed: April 20, 2015
    Date of Patent: June 11, 2019
    Inventors: Richard Moore, Gary Champlin
  • Patent number: 10271685
    Abstract: A griddle apparatus includes a lower griddle plate, and an upper griddle plate mounted on arm assembly for movement relative to the lower griddle plate between a lower cooking position and an upper access position. The arm assembly carries a gap adjustment mechanism that includes a plurality of gap defining orientations, and the gap adjustment mechanism moves with the arm assembly.
    Type: Grant
    Filed: February 10, 2016
    Date of Patent: April 30, 2019
    Inventors: Bektas C. Gulkanat, Kacy W. Denning
  • Patent number: 10219521
    Abstract: Food products, apparatus, systems and methods in which a removable insert is cooked inside a portion of bread dough, and the cooked bread is then cut to remove the insert. Inserts can be made with any safe material, preferably a polymer or a metal alloy, reusable or for one-time use only. Preferred inserts have a size and shape typical of a hamburger meat patty. Dough imbedded with an insert is cooked, preferably by baking in an oven at a temperature less than 250° C. for 15-20 min. After cooling, the bun is cut into two pieces, preferably substantially vertically and at least 10% off the center. The exposed insert is then removed, leaving a cavity in each piece of the bun.
    Type: Grant
    Filed: July 11, 2018
    Date of Patent: March 5, 2019
    Inventor: Yu Jane Huang
  • Patent number: 10058213
    Abstract: A cooking assembly comprises a container for receiving cooking fluid therein and comprising a vat and a reserve tank in fluid communication with the vat such that overflow of cooking fluid from the vat flows into the reserve tan. The vat provides for cooking food products therein. The reserve tank includes at least a two stage filter for filtering the cooking fluid overflow so as to return it back to the vat. A mobile basket provides for receiving food product and positioning it within the cooking vat and removing it therefrom when cooked. A three stage air filtering system is provided for suctioning air above the container during cooking and filtering it to provide clean air to the outside of the assembly. The assembly can be provided in a single enclosed unit with an in-feed for food products and an out-feed to discharge cooked food products therefrom.
    Type: Grant
    Filed: November 6, 2014
    Date of Patent: August 28, 2018
    Inventor: Lucien Fauteux
  • Patent number: 10018398
    Abstract: A refrigerator having an air pressure controllable storage container is allowed to control air pressure of the storage container to be temporarily lower than initial air pressure by turning on and off a vacuum pump. The vacuum pump sucks internal air of the storage container, and a controller turns on the vacuum pump such that internal air pressure of the storage container is lower than the initial air pressure, and turns off the vacuum pump such that the internal air pressure is restored to the initial air pressure.
    Type: Grant
    Filed: June 6, 2013
    Date of Patent: July 10, 2018
    Inventors: Deulre Min, Ahreum Park, Kyongbae Park
  • Patent number: 9795250
    Abstract: The present invention relates to a cooking device, including a housing, a base, an inner, a lid and a heating module. The housing is arranged on the base and is provided with a storage chamber, the inner pot is arranged inside the storage chamber, and the lid is arranged on the housing matching with the opening of the storage chamber. The cooking device further includes a control module and an exhaust module, the control module consists of a processor and an input panel connected with the processor; the heating module includes a bottom heating unit inside the storage chamber, the bottom heating unit is connected with the processor; and the exhaust module includes an air-filled element, an air-extraction element, an inlet passage and an exhaust passage, the air-filled element and the air-extraction element are respectively connected with the processor.
    Type: Grant
    Filed: February 26, 2016
    Date of Patent: October 24, 2017
    Inventor: Zhonghui Huang
  • Patent number: 9706724
    Abstract: The present invention relates to unique strategies and constructs for producing a nucleic acid product that downregulates or prevents expression of a desired target polynucleotide. The present invention contemplates the suppression of gene expression in plants by constructs that trigger transcriptional or post-transcriptional gene silencing. The methods of gene silencing may suppress gene expression through a variety of mechanisms.
    Type: Grant
    Filed: February 9, 2015
    Date of Patent: July 18, 2017
    Assignee: J.R. SIMPLOT COMPANY
    Inventors: Caius Rommens, Hua Yan, Oleg Bougri, Kathleen M. M. Swords
  • Patent number: 9596873
    Abstract: A refrigerator is described (1) having at least one fresh food compartment (2) wherein foodstuffs to be cooled are placed, a vacuum compartment (3) situated in the fresh food compartment (2), wherein foodstuffs are placed for being stored without being deteriorated, a pump (4) that enables the air inside the vacuum compartment (3) to be evacuated, and at least one ultraviolet lamp (5) that is situated on the vacuum compartment (3) and that provides sterilization.
    Type: Grant
    Filed: March 28, 2014
    Date of Patent: March 21, 2017
    Inventors: Aylin Met, Feyzi Alper Soysal, Aydin Celik
  • Patent number: 9554672
    Abstract: A system and method for frying one or more food items. The system comprises a frying tank (2) having an open state in which the one or more food items may be introduced into the tank (2) and a closed state in which the interior chamber is hermetically sealed. A cooking oil delivery system (6) delivers cooking oil to the tank (2) so as to completely fill the tank with cooking oil. The method of the invention comprises Inserting one or more food items into the frying tank (2) and delivering cooking oil to the tank so as to completely fill the tank, and then frying the food items.
    Type: Grant
    Filed: December 9, 2013
    Date of Patent: January 31, 2017
    Assignee: N.F.T. FOOD LTD.
    Inventor: Itzhak Gvili
  • Patent number: 9540974
    Abstract: A method of monitoring oil level in a tank of an aircraft engine, including: for at least two predetermined operating stages of the engine, during at least one mission of the aircraft: obtaining a plurality of measurements of an oil level of the tank, each measurement being associated with an oil temperature and with an engine speed of rotation, and selecting measurements representative of oil level variations and associated with oil temperatures that are close to a reference temperature and with engine speeds of rotation that are close to a reference speed of rotation; aggregating the measurements selected over the operating stages and during the at least one mission of the aircraft; and comparing the aggregated measurements with reference data to identify abnormal oil consumption of the engine.
    Type: Grant
    Filed: April 14, 2011
    Date of Patent: January 10, 2017
    Assignee: SNECMA
    Inventors: Francois Demaison, Xavier Flandrois, Jean-Remi Masse, Gilles Massot, Julien Ricordeau, Ouadir Hmad
  • Patent number: 9389510
    Abstract: A lithography method includes forming a photosensitive layer on a substrate, exposing the photosensitive layer, baking the photosensitive layer, and developing the exposed photosensitive layer. The photosensitive layer includes a polymer that turns soluble to a base solution in response to reaction with acid, a plurality of photo—acid generators (PAGs) that decompose to form acid in response to radiation energy, and a plurality of quenchers having boiling points distributed between about 200 C and about 350 C. The quenchers also have molecular weights distributed between 300 Dalton and about 20000 Dalton, and are vertically distributed in the photosensitive layer such that a first concentration C1 at a top portion of the photosensitive layer is greater than a second concentration C2 at a bottom portion of the photosensitive layer.
    Type: Grant
    Filed: November 14, 2013
    Date of Patent: July 12, 2016
    Assignee: Taiwan Semiconductor Manufacturing Company, Ltd.
    Inventors: Chien-Wei Wang, Ching-Yu Chang
  • Patent number: 9351495
    Abstract: An accelerated cooking air fryer is disclosed comprising a cavity, controller, thermal heating source, blower assembly, gas directing means and a vent assembly. Hot gas is circulated by the blower motor assembly into the air fryer cavity where the hot air is directed in a manner wherein a conflicting, colliding turbulent gas flow is directed at a food product providing for the accelerated cooking of the food product.
    Type: Grant
    Filed: March 14, 2006
    Date of Patent: May 31, 2016
    Assignee: TurboChef Technologies, Inc.
    Inventor: David H. McFadden
  • Patent number: 9220370
    Abstract: Pantype apparatus to fry or boil food products in a suitable liquid, it comprises a pan to contain the liquid, a first casing which delimits inside itself a closed housing chamber which houses at least part of the pan, burner means disposed in the housing chamber and suitable to generate a flame which, directly or indirectly, heats the pan and flue means to extract the combustion fumes from the housing chamber. The apparatus comprises separation means disposed in the housing chamber and suitable to define at least a first chamber adjacent to the pan, which houses said burner means, and a second chamber, between the first chamber and the walls of the first casing, which communicates on one side with the first chamber and is connected on the other side to said flue means. A conveying path (P) for the fumes is defined between said at least one first chamber and said at least one second chamber, so as to determine a forced transit of the fumes to lap the pan for a determinate transit time.
    Type: Grant
    Filed: March 8, 2012
    Date of Patent: December 29, 2015
    Assignee: ELFRAMO SPA
    Inventors: Maria Grazia Mora, Maurizio Mora
  • Patent number: 9096692
    Abstract: The present invention relates to a process for producing microcellulose comprising subjecting fibrous cellulosic material to acid hydrolysis at a temperature of at least 40° C. and at a consistency of at least 8% on dry weight of the cellulose, wherein the amount of added acid is from 0.2 to 2%, preferably from 0.5 to 1.5% on dry weight of the cellulose.
    Type: Grant
    Filed: June 7, 2011
    Date of Patent: August 4, 2015
    Inventors: Olli Dahl, Kari Vanhatalo, Kari Parviainen, Mikael Svedman
  • Patent number: 9028905
    Abstract: A process for cooking a food in oil and/or fat is provided. A dry pea protein mixture or an aqueous pea protein is added to a food prior to cooking. The amount of oil and/or fat absorbed by the food during cooking is substantially reduced.
    Type: Grant
    Filed: September 12, 2011
    Date of Patent: May 12, 2015
    Assignee: Proteus Industries, Inc.
    Inventors: Wayne S. Saunders, Stephen D. Kelleher, Peter G. Williamson, William R. Fielding
  • Publication number: 20150104558
    Abstract: The use of acid treatment of uncooked French fries prior to cooking by roasting, frying, grill or baking whereby to reduce the acrylamide content of the cooked product.
    Type: Application
    Filed: December 18, 2014
    Publication date: April 16, 2015
    Inventors: Pernille BAARDSETH, Hans BLOM, Grethe ENERSEN, Grete SKREDE, Erik SLINDE, Thea SUNDT, Trond THOMASSEN
  • Publication number: 20150104555
    Abstract: A splatter shield is provided for controlling grease splatter from food being cooked within a cooking vessel. The splatter shield includes a generally annular sidewall that slopes upwardly and radially inwardly from a lower rim to an upper rim. The upper rim of the splatter shield defines an upper opening in the splatter shield that is sufficiently large to permit the introduction of a cooking utensil therethrough, and the lower rim defines a lower opening in the splash shield. The upper opening in the splatter shield is smaller than the lower opening.
    Type: Application
    Filed: October 8, 2014
    Publication date: April 16, 2015
    Applicant: Jaz Innovations, LLC
    Inventor: James J. Huttner
  • Patent number: 8993025
    Abstract: A fryer is provided for cooking food in a small volume of oil. The fryer includes a main body with a seat for supporting a tilted tank designed to contain the volume of oil in a bottom angular portion thereof. The fryer also includes a heater, and at least one mixing blade inside the tank.
    Type: Grant
    Filed: May 25, 2010
    Date of Patent: March 31, 2015
    Assignee: De' Longhi Appliances S.R.L.
    Inventor: Giuseppe De'Longhi
  • Publication number: 20150086689
    Abstract: A method for producing instant fried noodles which includes the steps of: reversing a noodle lump upside down within 15 seconds after detaching the noodle lump from oil in a fry tank in a frying treatment of the instant fried noodles; putting gelatinized noodle strings in a plurality of retainers pivotally supported by two endless parallel chains; immersing the plurality of retainers, in which the noodle strings have been put by movements of the two chains, in a fry tank to fry the noodle strings; detaching the retainers from oil in the fry tank by movements of the two chains; reversing the retainers upside down by rotating the pivotally supported retainers within 15 seconds after the detachment; conveying the retainers in a state in which the retainers are reversed upside down by movements of the chains; and separating a plurality of fried noodle lumps from the retainers.
    Type: Application
    Filed: March 28, 2013
    Publication date: March 26, 2015
    Inventors: Noriyuki Machida, Yasuhiro Higashida, Shigeru Yasuda, Mitsuru Tanaka
  • Publication number: 20150086703
    Abstract: A method of making a baked, non-fried, frozen potato product, suitable for final bake processing, which has at least the flavor, exterior crispness, and interior texture of a par-fried product, with lower fat content, without par-flying. The process, among other things, combines warm oil deluge and impingement oven baking.
    Type: Application
    Filed: February 13, 2013
    Publication date: March 26, 2015
    Applicant: H.J. HEINZ COMPANY
    Inventors: Aaron Jon Bennett, Craig Howard Doan, Tamra Jo Dobler, Josie Lynn Landon, James Elwood Matthews
  • Patent number: 8980102
    Abstract: A system for delivering a cooking medium of a cooking apparatus includes one or more cooking vessels. The system also includes a drain manifold in fluid communication with the cooking vessel, and a fill manifold having input valves, and output valves in fluid communication with a corresponding cooking vessel. A first flow path is connected to the fill manifold. A filter container selectively is in fluid communication with the fill manifold. A filter pump is positioned between the filter container and the fill manifold and conveys a recycled cooking medium. An overflow pump selectively is in fluid communication with the fill manifold via a second flow path and a portion of the first flow path. The overflow pump conveys a new cooking medium to the fill manifold. The first flow path conveys one of the recycled cooking medium and the new cooking medium to the fill manifold.
    Type: Grant
    Filed: October 8, 2009
    Date of Patent: March 17, 2015
    Assignee: Henny Penny Corporation
    Inventors: Edward J. Florkey, Joseph J. Tiszai
  • Patent number: 8945648
    Abstract: A method and system for producing fried food pieces with reduced oil content is disclosed. The food pieces are immersion fried in hot oil at a first temperature to an intermediate moisture content, and finish fried at a second, higher oil temperature to a final moisture content.
    Type: Grant
    Filed: November 30, 2011
    Date of Patent: February 3, 2015
    Assignee: Frito-Lay North America, Inc.
    Inventors: Justin French, Girish Ganjyal, Christopher James Koh
  • Publication number: 20150030743
    Abstract: A method of manufacturing an edible article, namely a fried product such as popcorn infused with various flavorings, and more particularly, to methods of making fried products infused with various flavorings.
    Type: Application
    Filed: January 8, 2014
    Publication date: January 29, 2015
    Inventor: Gregory Anders
  • Publication number: 20140356496
    Abstract: A crisp food product is prepared in a first phase from thin food pieces of raw fruit, vegetable or gelatinizable proteins, by blanching them (if necessary) and drying them. A second phase takes place in a vacuum chamber, where the dried thin food pieces are exposed to heat to expand them, are quickly removed from the heat source and are cooled, before being removed from the vaccuum.
    Type: Application
    Filed: December 21, 2012
    Publication date: December 4, 2014
    Inventor: Tania Maria MELNYCZUK
  • Publication number: 20140314927
    Abstract: A method and system for producing fried food pieces is disclosed. The food pieces are immersed in a first edible fluid as a product bed, monolayered, and immersed in a second edible fluid. The food pieces may also be drained in vertical orientation on a draining belt having at least one vertical orientation member.
    Type: Application
    Filed: April 19, 2013
    Publication date: October 23, 2014
    Inventors: Sean EICHENLAUB, Justin FRENCH, Christopher James KOH, Austin KOZMAN
  • Publication number: 20140302211
    Abstract: A deep fryer apparatus including: an external body; a reservoir for holding a volume of cooking medium, the reservoir being located within the body; the a reservoir enabling receipt of a fry basket. The apparatus can include a filter assembly comprising an augur element and filter basket. The apparatus can include one or more fans for directing air-flow through an air-gap about the reservoir. The apparatus can include a movable load-cell that receives a fry-basket and can be raised or lowered.
    Type: Application
    Filed: December 7, 2012
    Publication date: October 9, 2014
    Inventors: Vyvyan Rose, Warren Preston, Scott Brady, Tristan Brega
  • Patent number: 8850965
    Abstract: Deep fryers and associated accessories providing increased efficiency and convenience in the production of deep-fried foods. Preferred embodiments herein also may be versatile enough to, besides deep frying foods, be able to steam and boil foods. Preferred embodiments may employ multiple cooking cycles and versatile food support means to fully cook foods. These may provide special advantages for larger unitary foods, such as by way of nonlimiting example, a Thanksgiving turkey. Preferred embodiments may provide advantages including, but not limited to: minimizing countertop usage; reduction in the use of frying oil; compact storage; reduced shipping costs; lowering of warehousing costs; reduced manufacturing costs; and being lighter and more easy to handle in the kitchen. Preferred embodiments of accessory items may simplify and facilitate production of deep fried foods, including cutting foods into shapes appropriate to produce French fries and blooming onions.
    Type: Grant
    Filed: October 14, 2008
    Date of Patent: October 7, 2014
    Inventors: Ronald M. Popeil, Alan L. Backus, Lauren Popeil
  • Publication number: 20140272050
    Abstract: A food cooker comprises a reservoir 5 for containing a heated cooking liquid 10 such as fat or oil. Foodstuff 60 is held between two spaced apart conveyor belts 15, 20 which move in opposite directions to draw the foodstuff through the cooking liquid. The conveyor belts 15, 20 are loose on their respective supports 25, 30, 35, 40 such that they hang downwards under their weight. This creates a curved path through the reservoir 5, increasing the distance traveled by foodstuff 60 relative to a straight path, thus reducing the size of reservoir needed for a given cooking time and speed of movement of the foodstuff 60. The loose hanging of the conveyor belts also holds the foodstuff gently, preventing damage or crushing of delicate foodstuff such as falafel balls 60.
    Type: Application
    Filed: April 15, 2014
    Publication date: September 18, 2014
    Inventor: Haim Shelemey
  • Patent number: 8816223
    Abstract: A food portion preparation station has an integral portion weight sensing system configured for portion control. A fry ribbon with integral portion weight sensing includes a weight sensor and software to weigh individual orders of comestibles such as french fries in selected portion sizes and as the operator is adding comestibles to the container, an instant indication is provided on a display showing the operator that a full order or portion is delivered while avoiding unnecessary loss in excessive portions, thereby preserving the restaurant owner's profit margin. Comestibles are taken from a holding area and placed into a container having a selected portion size corresponding to an assigned weight. The fry ribbon structure incorporates the weight sensor and each weighed portion is moved laterally along the queue defined by ribbon area for retrieval and service to a customer.
    Type: Grant
    Filed: December 19, 2011
    Date of Patent: August 26, 2014
    Assignee: Restaurant Accuracy Systems, LLC
    Inventors: R. Earl Taylor, William Bruce
  • Patent number: 8808779
    Abstract: A method is disclosed which reduces the oil content of a potato chip. The method teaches that a steeper, faster temperature drop upon initial introduction of the potato slice to the fryer, followed by a longer period of exposure to lower temperatures before increasing to standard frying temperatures, reduces oil content of a potato chip. The invention further discloses a pre-treatment method which involves submerging the potatoes in a hot water bath which results in decreased oil content. Additionally, the invention discloses a post-treatment method involving subjecting the potato chip to superheated steam that further reduces oil content. The two pre and post-treatment methods, combined with the primary temperature scheme method for reducing oil content, yield a potato chip with significantly reduced oil content.
    Type: Grant
    Filed: July 13, 2007
    Date of Patent: August 19, 2014
    Assignee: Frito-Lay North America, Inc.
    Inventors: Pravin Maganlal Desai, Annette Stiers Jones, Renu Mathew, Donald Vaughn Neel, Gerald Vogel, Sheila Wright
  • Publication number: 20140227415
    Abstract: Apparatus for cooking foods such as stock or pasta, rice including a container which receives a liquid to be heated and a cooking strainer-basket partially submerged in the liquid for cooking within the container, the container having selectively placed interior generally cylindrical support pins, cooperating with selectively placed alternating outwardly and inwardly extending planar support sections on the strainer-basket for alternatively positioning of the basket in the liquid for cooking of the food and repositioning of the basket above the liquid to provide for straining of the food.
    Type: Application
    Filed: April 15, 2014
    Publication date: August 14, 2014
    Inventor: Agostino Difante
  • Patent number: 8789459
    Abstract: In one embodiment, a food heating device includes a first platen and a first conveyor arranged and spaced to transport a food product between the first platen (501) and the first conveyor (503). A second platen (501) and a second conveyor (503) arranged and spaced to transport the food product (203) between the second platen (501) and the second conveyor (503). A first end of the first platen (501) is disposed near a first end of the second conveyor (503) and a first end of the first conveyor (503) is disposed near a first end of the second platen (501) such that the food product (203) is automatically transferred from the first platen (501) to the second platen (501).
    Type: Grant
    Filed: December 5, 2008
    Date of Patent: July 29, 2014
    Inventors: Terry Tae-Il Chung, Loren Veltrop, Brian Hee-Eun Lee, Donald Van Erden, Christopher B. Lyons
  • Patent number: 8765203
    Abstract: A method for preparing a low-fat snack food fries the snack food, removes some of the oil accumulated by the frying, re-applies oil onto the surface of the snack food and then applying a seasoning or flavoring that adheres to the snack food via the surface coating of oil.
    Type: Grant
    Filed: October 31, 2011
    Date of Patent: July 1, 2014
    Assignee: Diamond Foods, Inc.
    Inventors: Joe McCarthy, Carolyn Richards Ottenheimer
  • Publication number: 20140178547
    Abstract: Cooking and frying oils comprising estolide compounds are described. Also described are methods of making food products comprising cooking or otherwise preparing at least one article of food with a composition comprising at least one estolide compound.
    Type: Application
    Filed: December 10, 2013
    Publication date: June 26, 2014
    Inventor: Jeremy FOREST
  • Patent number: 8741368
    Abstract: A method for deep-frying foods in which the foods to be deep-fried are delivered to hot oil or fat and transported out of the hot oil after a predetermined residence time, wherein a steam zone with superheated steam is generated above a free surface of the oil, which shields the oil from the ambient air, and from which a flow of steam corresponding to an amount of water evaporating from the deep-fried foods is withdrawn.
    Type: Grant
    Filed: March 22, 2010
    Date of Patent: June 3, 2014
    Assignee: Mars, Inc.
    Inventor: Siegfried Schmidt
  • Patent number: 8726793
    Abstract: An apparatus for lipophilically conditioning potato slices, the apparatus with an elongate tank for containing a reservoir of oil, the tank having an upstream end and a downstream end, an elongate longitudinal conveyor disposed in the tank, the conveyor being adapted to pass products through the reservoir of oil from the upstream end to the downstream end, the conveyor defining therealong a plurality of compartments for containing respective groups of products during passage from the upstream end to the downstream end, and at least one oil jet located on the tank for causing turbulent flow in the reservoir of oil.
    Type: Grant
    Filed: January 27, 2012
    Date of Patent: May 20, 2014
    Assignee: Frito-Lay Trading Company GmbH
    Inventors: Michael Alfred James Spurr, Brian Richard Newberry, Barbara Louise Warburg, Lindsay Anne Dobson, Paul Fredrick Tomlinson, Glynn R Bartlett
  • Publication number: 20140120225
    Abstract: The present invention relates to methods of preparing food using rice oil which has increased levels of oleic acid and decreased palmitic and linoleic acids, for increased stability to oxidation and health benefits.
    Type: Application
    Filed: September 9, 2013
    Publication date: May 1, 2014
    Applicant: Commonwealth Scientific and Industrial Research Organisation
    Inventors: Ella Whitelaw, Sadequr Rahman, Zhongyi Li, Qing Liu, Surinder Pal Singh, Robert Charles de Feyter
  • Publication number: 20140113051
    Abstract: The present method is directed in one embodiment to a non-soluble, substantially white granular salt substitute for dough-based products. In certain embodiments, the dough-based product comprises a filling sealed within a pocket while in other embodiments, the dough-based product is not filled. In certain embodiments, the dough-based product is heated by baking, deep-frying or microwaving. In certain embodiments, the salt substitute of the present invention may be used in place of other large-particulate salts such as kosher salt for use on dough-based products. Certain non-dough-based products such as salted caramel ice cream, confections, as well as products utilizing a reduced-salt blend are also improved using the present invention. In certain embodiments, the salt substitute comprises white tapioca.
    Type: Application
    Filed: December 20, 2013
    Publication date: April 24, 2014
    Applicant: Open Door Foods, LLC
    Inventor: Brent Carlson-Lee
  • Publication number: 20140106049
    Abstract: The present disclosure describes high protein snack chips comprising meat, seafood and/or poultry powder that adds animal-sourced protein and/or flavors without entraining problematic moisture in precursor dough used to make the chips. The present disclosure also encompasses methods for producing high protein snack chips comprising the steps of making dough comprising meat, seafood and/or poultry powder along with various dry, wet and, optionally, fat ingredients, sheeting the dough, optionally baking the sheeted dough, cutting the uncooked or baked sheeted dough into pieces, and baking and/or frying the pieces to produce tasty, reduced fat, crispy, crunchy snack chips.
    Type: Application
    Filed: December 16, 2013
    Publication date: April 17, 2014
    Applicant: Meat Chips, LLC
    Inventor: Daniel T. Fillmore
  • Publication number: 20140065279
    Abstract: A healthy Omega-7 based cooking oil for frying and cooking foods raw or prepared foods. The healthy cooking oil comprises mixture of oils having at least 30%-60% Omega-7, and 70%-30% any healthy or neutral oil. The Omega-7 oil is purified from sea buckhorn and/or its derivatives, algae and/or its derivatives, fish oil and/or its derivatives, and/or macadamia nuts and/or its derivatives. Healthy or neutral oils may be canola oil and walnut oil. The Omega-7 cooking oil may further comprises stabilizers, antioxidants, and polyphenols in an amount not to exceed about 10% or the oil mixture.
    Type: Application
    Filed: September 6, 2013
    Publication date: March 6, 2014
    Inventors: Michael Roizen, Jeffrey Roizen, Jennifer Roizen
  • Patent number: 8646382
    Abstract: A convection recirculating food product fryer with a fry tank with and inlet tube connected to a heat exchanger and an outlet connected to a magnetic pump with an outlet tube to the heat exchanger, the pump having a driving magnet assembly housing an impeller and a driven magnet, with a ceramic shaft extending through the impeller about which the impeller rotates when pumping oil; an electric motor magnetically coupled to the magnetic pump; a burner to heat the oil in the heat exchanger; a controller to control the ignition and running of the burner.
    Type: Grant
    Filed: May 5, 2009
    Date of Patent: February 11, 2014
    Assignee: Pearl City Manufacturing, Inc.
    Inventor: David R. Highnote
  • Publication number: 20140030397
    Abstract: The deliberate release of odorants or aroma substances is desirable in many fields of application, and in particular in the field of washing and cleaning agents. Said deliberate release is achieved by using an odorant composition that comprises an odorant precursor, which is an allyl ether of the formula (I), R1R2C?CR3—CR4R5—O—CHR6R7, in which the residues R1, R2, R3, R4, R5, R6 and R7 mutually independently denote H or a hydrocarbon residue that can be acyclic or cyclic, substituted or unsubstituted, branched or unbranched, as well as saturated or unsaturated. Thus, in particular odorants in the form of an alkene having an allylic hydrogen atom, such as ?-pinene, can be released in a deliberate manner.
    Type: Application
    Filed: September 27, 2013
    Publication date: January 30, 2014
    Applicant: Henkel AG & Co. KGaA
    Inventors: Christian Kropf, Thomas Gerke, Ursula Huchel, Thomas J.J. Mueller, Jan Nordmann
  • Publication number: 20140030405
    Abstract: An apparatus for lipophilically conditioning potato slices, the apparatus comprising an elongate tank for containing a reservoir of oil, the tank having an upstream end and a downstream end, an elongate longitudinal conveyor disposed in the tank, the conveyor being adapted to pass products through the reservoir of oil from the upstream end to the downstream end, the conveyor defining therealong a plurality of compartments for containing respective groups of products during passage from the upstream end to the downstream end, and at least one oil jet located on the tank for causing turbulent flow in the reservoir of oil.
    Type: Application
    Filed: January 27, 2012
    Publication date: January 30, 2014
    Applicant: Frito-Lay Trading Company GmbH
    Inventors: Michael Alfred James Spurr, Brian Richard Newberry, Barbara Louise Warburg, Lindsay Anne Dobson, Paul Fredrick Tomlinson, Glynn R. Bartlett
  • Patent number: 8622079
    Abstract: A method and apparatus for extending the usage life of cooking oil used in a deep fat fryer in which the desired cooking oil usage life is determined. Upon the occurrence of a triggering event, the level of cooking oil in the vat of the deep fat fryer is varied between an upper first level and a lower second level by extraction of used cooking oil from the vat until the cooking oil level reaches the lower second level and subsequent input of fresh cooking oil until the level of cooking oil, used and fresh, in the vat reaches the upper first level.
    Type: Grant
    Filed: November 11, 2010
    Date of Patent: January 7, 2014
    Assignee: Utilization Technology Development, NFP
    Inventors: Michael Frank Gray Johnson, James Timothy Cole