Abstract: There is provided a fryer, which can restrain an acceleration of oxidation of an oil layer, prevent deterioration of the oil layer caused by fry sediment and carbide and generation of oil smoke, and which is used easily and safely by even a person who is not conversant with timing when drainage should be carried out in accordance with an amount of fried food.

Abstract: An apparatus includes an extruder having mixing screws, a speed reduces, a plurality of barrels, an extrusion die, feed hoppers, a water supply hose, and a CO2 gas supply member, and a conveyer unit having a conveyer belt, a flour distributor, a plurality of heaters and a cutter for manufacturing Korean traditional oil pastries in mass production by means of the apparatus.

Abstract: Methods for producing cooked sweetpotato products suitable for freezing, baking or frying comprising adding to a cooked sweetpotato purée additional edible dry matter, tetrasodium pyrophosphate, a gelling agent and a calcium salt-water suspension sufficient to cause gelling, mixing the aforementioned ingredients together and forming the resulting mixture into desired shapes are disclosed. Structured sweetpotato food products comprising sweetpotato purée, added edible dry matter, tetrasodium pyrophosphate, alginate, added sucrose, added calcium and added water which can be frozen, baked or fried are also disclosed.

Abstract: Proteinaceous food product is heated by immersing the product in a liquid and maintaining the liquid at a controlled temperature within a range that treats the proteinaceous food product without substantial loss of functionality.

Abstract: A hot air popcorn machine including a programmable control system for precisely controlling various operating parameters including air flow and air temperature to enable the machine to consistently produce high quality popcorn in a low maintenance environment, e.g., a free-standing vending machine.

Abstract: A process for formulating a ruminant food ration in which the methionine needs of the ruminant are determined, a plurality of natural or synthetic feed ingredients and the nutrient composition of each of said ingredients are identified wherein one of said ingredients is 2-hydroxy-4-(methylthio)butanoic acid or a salt, amide or ester thereof, and a ration is formulated from the identified feed ingredients to meet the determined methionine needs of the ruminant which comprises one or more grains, a hydroxy analog of methionine, and optionally a bypass fat wherein (i) the hydroxy analog of methionine is selected from the group consisting of 2-hydroxy-4-(methylthio)butanoic acid and the salts, amides and esters thereof, (ii) the hydroxy analog of methionine is added separately from any bypass fat which is included in the ration, and (iii) the ration is formulated on the basis that at least 20% of the hydroxy analog of methionine is assumed to be available for absorption by the ruminant.

Abstract: Dehydrated potato flakes prepared from potato slices, slivers and/or nubbins suitable for use in dough compositions used to make fabricated products. The dehydrated flakes are prepared such that the physical properties in the flake are controlled during processing. The resulting flakes can be used to prepare a more cohesive, non-adhesive, machineable dough, including hydrolyzed starch, from which snack chips can be prepared.

Abstract: A food cooking apparatus is provided. It includes a first container, and a second container connected to the first container with a passage defined therebetween and communicating with the first container. An ultrasonically tuned basket is rotatably mounted in the first chamber. The first and second containers are pivotally mounted together, and pivot between a first, vertical position and a second, tilted position, causing a heated cooking liquid to flow from the second container to the first container. The basket is rotated in the first container for a predefined period of time. The first and second container are returned to the vertical position, while the basket is provided with an ultrasonic vibrating motion, in order to reduce the amount of fat in the food. Further, a method of ultrasonically removing cooking liquid from food is provided. An ultrasonically tuned flexible membrane, onto which food may be placed, is provided.

Abstract: A process for preparing potato products, such as potato chips, cottage fries, and French fries is provided. The process includes the steps of: placing raw potato slices on a moving conveyor belt; dockering the potato slices by moving the slices under a rotating dockering brush having flexible bristles; and then cooking the dockered potato slices. The finished products are characterized by fewer pillows and blisters, lower moisture contents, and reduced cooking times.

Abstract: Electric deep fat fryer comprising a vat (13) disposed in a housing (11) and containing a cooking bath (15), an electric heater (18) adapted to heat the cooking bath, a basket (20) for reception of foodstuffs to be fried, mounted in the vat (13), and a control panel (33) which provides automatic control of a cooking cycle of the foodstuffs to be fried. A cooking temperature is selected as a function of the type of particular foodstuff to be fried and is supplied to the automatic control. An image code of the quantity of the load in the basket (20) containing the foodstuffs to be fried is supplied to the automatic control (37). A cooking time for the foodstuffs to be fried is calculated as a function both of the temperature and of the quantity of foodstuff to be fried.

Abstract: A process for preparing frozen potato strips includes blanching the strips, parfrying the strips in oil in a vacuum and then freezing the strips. In another embodiment, the strips are blanched, fried in oil at atmospheric pressure, cooled in air, parfried in oil in a vacuum and then frozen.

Abstract: A method for making bowl-shaped snack food products, e.g. tortilla chips. The method features placing chip preforms in open bowl-shaped cavities and partially frying the chip preforms by filling them with hot oil from above. Additionally, the preforms are partially fried from below by immersing the lower portions of the preforms in a vat of hot oil and transporting them through the hot oil. After cooking the preforms to a desired moisture content, at which point the preforms retain their bowl shapes outside of or independent of the mold cavities, the preforms are removed from the mold cavities and subsequently cooked to completion in a secondary frying operation.

Abstract: A method is described for removing capsaicinoids from a pepper whereby the pepper's placental membrane is exposed to an oil. Preferably, the pepper or peppers will be cut in sizes ranging from minced to longitudinal cuts to expose and rupture the placental membrane, allowing an oil to contact and solubilize the capsaicinoids. In the preferred embodiment, the peppers are minced and placed in a heated edible oil. The edible oil pepper mixture is then agitated at a mixing speed tip velocity of between about 30 feet/minute and about 270 feet/minute. The peppers are then removed from the edible oil and rinsed to remove excess edible oil from the peppers. The method permits extraction of the capsaicinoids, while maintaining the peppers' natural flavor, texture, and color. The edible oil will include oils where the acyl groups are saturated fatty acids, unsaturated fatty acids, or a combination of saturated fatty acids and unsaturated fatty acids, with the most preferred edible oil being a vegetable oil.

Abstract: The present invention provides a commercial process for preparing battered foods. The process produces a fully cooked food product coated with par-fry batter and includes the steps of: providing a quantity of raw food product; providing a conveying means to convey the raw food product through the various steps of the present invention; steam and heat-cooking the raw food product; chilling the food after the step of steam and heat-cooking, which chilling step both chills the product so that it does not continue to cook, and cools the product before it enters the following battering step; battering the food; par-frying the battered food; and lastly, and freezing the food for shipment.

Abstract: The present invention relates to a process of preparing frozen potato products. More particularly, the present invention relates to a process for imparting an improved golden-brown color to frozen french fried potato products by passing potato pieces through a solution containing 0.8% to 0.4% by weight of caramel, 0.02% to 0.08% by weight of oleoresin of turmeric, 0.3% to 1.4% by weight of dextrose or any other suitable reducing sugar, and 0.5% to 2.2% by weight of sodium acid pyrophosphate or any suitable effective food grade sequestering agent, then frying and freezing the potato pieces.

Abstract: A fat composition is provided containing 55 to less than 95% by weight of diglycerides, in which 55 to less than 93% by weight of the fatty acid groups present are unsaturated fatty acid groups, and a shortening composition containing the fat composition, as well as fried foods containing the fat composition, wherein the shortening is reduced in bubbling during deep frying, and the fried food gives a satisfactory feeling in the mouth and improved crispiness.

Abstract: A process for removing fat substitutes from food products containing same, particularly fried food products, such as potato chips. The method involves treating a fat substitute-containing food product with an effective solvent at effective temperatures and pressures, then separating the fat substitute-laden solvent from the food product now having reduced fat substitute content.

Abstract: An appliance for cooking food articles includes a receptacle for receiving a quantity of food articles to be cooked, and a sufficient quantity of cooking liquid to only partially immerse the food articles therein; a heater for heating the cooking liquid and the food articles when received therein; a paddle movably mounted with respect to the receptacle so as to be movable therein; and a periodically-reversing drive for driving the paddle back and forth in the receptacle to move the food articles therein back and forth through the cooking liquid. The appliance is particularly useful for frying as it causes all the surfaces of the food article to be crisply fried without absorbing undue quantities of the frying oil. The appliance is also useful for other applications including steaming food, cooking rice, and popping corn.

Abstract: The vacuum-heat processing apparatus according to the present invention includes: a vacuum container forming a vacuum chamber; a hopper into which an object to be processed and a processing liquid adjusted to a first temperature are thrown, the hopper being arranged above and communicating with an intake port formed in an upper end portion of the vacuum container; a sealing member arranged between the hopper and the intake port of the vacuum container to keep the vacuum chamber airtight; a transport conveyor installed in the vacuum chamber below the intake port to receive at one end side thereof the object flowing down the hopper from the intake port through the sealing member and carry it to the other end side; a processing liquid showering nozzles installed in the vacuum chamber immediately above the transport conveyor to shower a processing liquid adjusted to a second temperature over the object on the transport conveyor; a processing liquid tank containing a processing liquid adjusted to a third temperatu

Abstract: An apparatus and method for determining a load size of a food product in a cooking device is described. The apparatus includes a carrier assembly for receiving a food product; a cooking vessel containing a cooking medium, for receiving the carrier assembly; a lid assembly for raising and lowering the carrier assembly; a weight-bearing portion for supporting the lid assembly and the carrier assembly; a load sensor placed on the weight-bearing portion so as to measure a weight of the carrier assembly, the load sensor providing an output signal; and a control device for receiving the output signal and determining cooking parameters for the food product.

Abstract: A dry food product of fermented soybeans, which is prepared by frying fermented soybeans in an oil and removing skins, and which has an average Bacillus natto survival ratio of 1.0.times.10.sup.8 to 7.0.times.10.sup.8 microorganisms/g when 10 g thereof is milled and measured by an agar plate culture method, the dry food product being almost free of an odor characteristic of fermented soybeans, being storable for a long period of time with maintaining a commercial value and being suitable for being had like cookies.

Abstract: A method for preparing frozen par-fried potato strips comprising about 32% to about 52% moisture which remain fresh tasting after storage at about 0.degree. F. (-17.8.degree. C.). The method comprises peeling, trimming and cutting raw potatoes into strips, blanching, and reducing the moisture content of the potato strips to not less than about 54% followed by, par-frying the potato strips in oil for a time sufficient to reduce the moisture of the potato strips to a final moisture content of from about 32% to about 52%. Thereafter, the par-fried potato strips are frozen. The frozen par-fried potato strips have reduced levels of 2,5-dimethyl pyrazine and relatively high levels of 2,4-decandienal. When cooked, the finished French fries have improved flavor over conventional oven baked fries.

Abstract: A food cooking apparatus is provided. It includes a first container, and a second container connected to the first container with a passage defined therebetween and communicating with the first container. An ultrasonically tuned basket is rotatably mounted in the first chamber. The first and second containers are pivotally mounted together, and pivot between a first, vertical position and a second, tilted position, causing a heated cooking liquid to flow from the second container to the first container. The basket is rotated in the first container for a predefined period of time. The first and second container are returned to the vertical position, while the basket is provided with an ultrasonic vibrating motion, in order to reduce the amount of fat in the food. Further, a method of ultrasonically removing cooking liquid from food is provided. An ultrasonically tuned flexible membrane, onto which food may be placed, is provided.

Abstract: A food product is provided and includes a hot dog having a generally elongate shape with a cylindrical midsection and first and second generally curved ends; and a plurality of cuts extending longitudinally through the entire width of the hot dog from a first end to a location proximate the second end to establish a plurality of segments and an uncut end portion to which the segments are attached; wherein at least a portion of the segments are covered by batter. Individual segments extracted from a hot dog that are covered with a batter are also provided. Methods to prepare the food products are also provided.

Abstract: A water dispersible coating composition for fat-fried foods contains a starch, a stabilizing agent, an acid salt and a leavening agent. The improvement is the use of a combination of at least one modified cornstarch and rice flour, in respective weight proportions of about 10:1 to 1:1, as the starch. The composition may also contain a dextrin, a high amylose starch, modified potato starch and a vegetable oil. The composition is dispersed in an aqueous medium having from about 20 to 90 weight percent of the composition for application to a food prior to fat frying.

Abstract: A method of sandwiching soft, smooth and fluid food between a top half and a bottom half of a bun includes, first, making the food with thermo-coagulable protein that solidifies due to heat is included in the food. The food is then formed into a flat shape having a uniform thickness and a size suitable for sandwiching between the top half and the bottom half of the bun. After applying a coating to the food, it is deep-fried while heating the coating to a light brown so that the food includes a smooth and fluid center portion and a film-like peripheral portion that is coagulated by the thermo-coagulable protein. The food thus deep-fried is sandwiched between the top half and the bottom half of the bun.

Abstract: A cooking medium management system and method from manipulating a cooking medium during cooking operations. The system has a controller generating a lock-out signal and a transfer signal, and selectively generating one control signal selected from the group consisting of a discard signal, a fresh fill signal, a drain signal, a filtration signal, and a polish signal. The system also has a cooking medium transfer pump and a transfer conduit for transferring the cooking medium to and from a frypot, wherein the transfer pump activates in response to the transfer signal. The system further includes a lock-out device, which receives the lock-out signal and disables a fryer heater. Moreover, this system includes a discard device, which receives the discard signal and includes the frypot, the drain pan, a drain valve and a cooking medium drain. The frypot and the drain pan are placed in communication with the transfer conduit via the drain valve.

Abstract: Reduced calorie fried snacks are prepared by replacing some or all of the oil conventionally used in frying with a fat replacement composition containing a fatty acid-esterified propoxylated glycerin composition which exhibits a sharp melt before about 92.degree. F. Potato chips, corn chips and similar fried snacks prepared according to the invention exhibit a unique cooling sensation when placed in the mouth.

Abstract: This invention discloses an automated corn popping apparatus including a kettle, a support arrangement for supporting and operating the kettle, a display arrangement for enclosing the corn popping apparatus, a controller for automatically operating the corn popping apparatus, and a conduit system for introducing cooking oil into the kettle. In a preferred embodiment, the kettle includes a kettle and an agitator mechanism. A support arrangement includes a mechanism for rotating the kettle from a position for popping corn to a position for dumping corn into the display arrangement. Also, a shaft mechanism is used for raising and lowering the lid and rotating the agitator mechanism. The shaft mechanism is in fluid association with a source of cooking oil at one end of its length, and has apertures located near the other end of its length so as to provide a conduit for the supply of cooking oil directly into the kettle.

Abstract: A shortening comprising a partially hydrogenated plastic canola having a maximum saturated fatty acid content of about 11.7% and suitable for frying foods.

Abstract: Methods for producing a fully cooked and breaded bone-in poultry product, such as chicken, in which the steps of pre-dusting, batter, breading and par-frying are performed in advance of full cooking in a vapor cooker.

Abstract: The present invention provides improved compositions for coating of potato strip products having an as is solids content comprising at least 40% by weight of a hydrolyzed starch characterized by a DE of from 0.2 to 0.8.

Abstract: A reclaimer system is provided for collecting and recycling a viscous coating batter in a foods processing line, particularly such as in a production line for making batter coated French fry potato strips. The reclaimer system comprises an elongated collection trough mounted at the downstream end of a product conveyor used to transport batter coated food products to a fryer, wherein the conveyor is positioned to collect excess batter dripping from the conveyor and the food products and further wherein this excess batter would otherwise undesirably fall into the fryer. A paddle is reciprocated back and forth within the trough to sweep collected batter therein from opposite open ends of the trough into appropriate collection vessels or funnels for recycling. The trough is water cooled to prevent significant cooking of the batter therein, and the paddle includes a central overflow port to permit large quantities of batter to spill therethrough without being swept over the longitudinal edges of the trough.

Abstract: The invention provides a new feed product, especially a fish feed product in the form of pellets or particles, with high fat content and superior physical properties. The product is made by immersing feed pellets in a first hot oil bath with a temperature higher than 100.degree. C. to secure drying of and simultaneous fat absorbtion. This treatment is followed by a cooling in a warm oil bath kept at a temperature of 40.degree.-60.degree. C. This completes the fat absorbtion and results in a dry product consisting of hard and smooth particles with high fat content, which are free flowing and do not agglomerate.

Abstract: A water dispersible coating composition for fat-fried foods contains a starch, a dispersing agent, an acid salt and a leavening agent. The improvement is the use of a combination of at least one modified corn starch and rice flour, in respective weight proportions of about 10:1 to 1:1, as the starch. The composition may also contain a dextrin, e.g. tapioca dextrin, and a high amylose starch. The composition is dispersed in an aqueous medium having from about 20 to 80 weight percent of the composition for application to a food prior to fat frying.

Abstract: A process for preparing a low-oil Masa-based snack chip is disclosed. Baked and proofed chip-shaped masa pieces are introduced in a substantially monolayered array into a continuous flow frier. The pieces are par-fried in oil, while being maintained in a substantially monolayered array, then finish fried until the moisture content thereof reaches a predetermined level. The finished masa pieces are removed from the frier in a substantially vertical orientation and contacted, while in a substantially vertical orientation, with super-heated steam, whereby oil is partially removed from the masa pieces. If necessary to attain a preselected final moisture content and to equilibrate moisture throughout the chip bed, the steam-contacted masa pieces are dehydrated to attain a snack chip with a preselected final moisture content.

Abstract: A process of and system for distributing, filtering, storing, recovering, and disposing of bulk edible oil or other fluid. The filtering system having a filter box assembly, superstructure and fluid transfer unit functions to filter the edible oil or other fluid, transfer the fresh (new) oil or other fluid for use in commercial vats and transfer spent (old) oil or other fluid to an outdoor supply and disposal storage tank. Two three-way valves coupled to two manual three-way valve switch handles operate to control the fluid transfer unit to intake fresh or old fluid and to dispense of the fresh or old fluid. A mobile transport truck couples to the outdoor supply and disposal storage tank for filling the supply and disposal storage tank with fresh (new) oil or other fluid and retrieves the spent (old) oil or other fluid.

Abstract: A fryer having protection against loss of contact between cooking medium and the fryer's heat exchanger provides reduced risk of fire in the fryer's vat. In a preferred embodiment, a fryer has an electronic thermostat which regulates the temperature of the heat exchanger in a unique manner to thereby prevent the heat exchanger temperature from reaching a hazardous level. Associated methods of protecting fryers are also provided.

Abstract: A method of making bacon bits from bacon or bacon ends and pieces. Bacon or bacon ends and pieces are reduced to a first size, cooked sufficiently to bring its water activity level to a first level, wherein the bacon or bacon ends and pieces have a pink color after cooking. Then, the bacon or bacon ends and pieces are fried to bring their water activity level to a second level, wherein the bacon or bacon ends and pieces have a dark red color.

Abstract: A DNA encoding cold stable PFK, a recombinant vector which can express a cold stable PFK in a host cell, and a method for changing sugar content in plant cells under low temperature using the recombinant vector are disclosed. The present invention provides a DNA encoding ATP dependent fructose 6-phosphate 1-phosphotransferase originating from a plant, as well as a recombinant vector comprising the DNA and a plant transformed with the DNA.

Abstract: A method of making bacon bits from raw bellies. The raw bellies are sized to a first size. Then, the sized bellies are mixed with water and curing ingredients to form a product mixture. The mixture is heated to above 120.degree. F. wherein protein within the product mixture is substantially denatured. The product is then mixed further and then heated to at least 180.degree. F. Finishing processing takes the product mixture to a water activity level of 0.85 or less. In one embodiment, encapsulated salt is added with the curing ingredients. In another embodiment regular salt is added after the protein has been denatured. In both embodiments, the salt does not reach the protein within the bacon until the protein has been denatured.

Abstract: A method and apparatus for producing increased protein chicken meal. Scrap chicken parts are loaded into a cooking vat that is 40 feet long by 5 feet wide by 4 feet deep, with a system of moving chain conveyors and paddles. These conveyors move the scrap chicken parts at a predetermined speed through oil maintained at a temperature of approximately 360.degree. to 380.degree. F. for the entire length of the vessel, and dump the scrap chicken parts at the opposite end of entry. Oil is circulated through the vat at a rate of approximately 680 to 860 gallons per minute (gpm) to allow for the rapid removal of fat and moisture from skin and meat in a continuous process. The scrap chicken parts are removed from the vat and pressed to form poultry oil. Subsequently, the scrap chicken parts are broken up to form a high protein chicken meal.

Abstract: An apparatus for automatically frying food products is disclosed. The apparatus includes a vat (102) containing cooking oil (108). Heating elements (104) heat the cooking oil to the desired temperature. Baskets (106) hold food products within the cooking oil (108). A dumping mechanism (150) automatically removes each basket (106) in turn from the cooking oil (108) and dumps the food products from the basket (106) into a dump pan (152).

Abstract: An automated deep fat frying apparatus comprises a plurality of cooking vats in a housing having a filter pan pump assembly. The apparatus has an oil distribution system and a control system having a computer programmed to operate and control oil transfer functions. Motor operated drain and return valves with position sensors are installed on each vat in the oil distribution system and operated by the control system to provide an automatic filter function and an oil transfer function whereby oil is drained from a first vat and transferred to a second vat according to selection inputs from the operator. The system includes operator selectable automated fill and dispose functions. In addition to valve position sensors, the system includes oil level sensors in the vats and filter pan, a pan position sensor and may include level sensors in a supply or dispose tank tied in to the control system which prevent mishaps during oil transfer operations.

Abstract: A process for preparing a fried bean flavor which comprises preparing a bean paste, hydrolysing the bean paste with a proteinase and a carbohydrase, and reacting the hydrolysed bean paste at an elevated temperature with an edible fat or oil and lecithin.

Abstract: This invention is related to a novel process and automatic apparatus for delivering formed, freshly fried potato products from a dehydrated potato granulate. The process includes the steps of preparing a dough by rehydrating the granulate, cutting the dough into pieces, frying the pieces of dough, and controlling the frying time by measuring the temperature of the frying oil during the frying time; computing the introduced energy amount by integrating the temperature of frying oil over the frying time; and terminating the frying time when the introduced energy amount equals a predetermined constant value. The pieces are removed from the oil when the frying time is terminated.

Abstract: A method of flavoring and mechanically processing foods by incorporating heat-stable and fracturable upon chewing polymer encapsulated flavor oil capsules formed by coacervation into a food in an effective flavor amount. The food is then cooked by heating with the capsules protecting food flavor oil in said food both during cooking and in the resulting cooked product.

Abstract: A continuous and concurrent filtering and treating device and method with an external treating device, comprising a filtering mechanism immersed in a fryer filled with cooking oil, a treating mechanism situated external to said tank, and a suction pump which draws cooking oil from the fryer through the filtering mechanism, through the treating mechanism, and pumps it back into the fryer. The filtering mechanism comprises a wire mesh envelope, including at least one wire mesh filter screen for filtering the cooking oil, an insert disposed within the wire mesh envelope supporting the wire mesh envelope and providing fluid communication therethrough, and a frame which holds the wire mesh envelope and the insert together. The treating mechanism comprises a vessel in one embodiment and a container in an alternative embodiment and is provided with an inlet and an outlet and a selectively removably attached top.

Abstract: An object of the present invention is to mass-produce fried food of high quality having no unevenly fried spots by making uniform the amount of cooking oil for frying food fed to food and the temperature distribution of the oil. A plurality of stacked pan-like trays (10) are received in a closable processing tank (1) and heated cooking oil is rapidly fed into the trays (10) through the side wall thereof by oil feed nozzles (41) so that the oil flows on the bottoms of the trays (10) at a given flow rate, the excess oil being allowed to overflow from the side opposite to the oil feed side to flow downwardly of the trays (10). The stacked trays (10) are individually fed with oil by the oil feed nozzles (41) so that none of the oil flowing from upper trays enters lower trays. The oil feed nozzles (41) are slidable back and forth relative to the trays (10), and the processing tank (1) is pressurized or evacuated according to the cooking conditions for articles of food a.

Abstract: An improved wire rack for supporting food such as chicken in a Henny Penny pressure fryer and subsequently displaying the fried food in either a single bunn pan or a double bunn pan. The improved rack is capable of being used in all three environments (fryer, single plan and double pan) largely because it has a lower rectangular peripheral edge with a shorter length and width relative to the length and width of the upper rectangular peripheral edge.