By Roasting, Toasting, Or Browning Patents (Class 426/466)
  • Patent number: 10112124
    Abstract: Embodiments of the present disclosure include a matrix of raw materials, also referred to as a poly-grain grind matrix. In some embodiments, the matrix of raw materials may form an interlocking network of varied particle grind sizes that allows the particles to nest and interlock with one another when packed into an extraction vessel, so that most, but not all of the interstitial spacing within the matrix of raw materials is closed. Additionally, the varied particle sizes may be selected by pre-determined weight ranges and size classifications so that the particle grind sizes achieve the desired consistency uniformity. This may allow the network of particles to act as its own best filtering agent during the extraction process. Moreover, the nesting and interlocking network of the particles within the matrix of raw materials may allow the particles to be effectively packed within the extraction column, thus allowing for an efficient and high quality extraction to be performed consistently each and every time.
    Type: Grant
    Filed: March 16, 2016
    Date of Patent: October 30, 2018
    Inventor: Stephen Corey
  • Patent number: 10039307
    Abstract: A system and method for roasting coffee beans, or similar products, is disclosed. In an aspect the invention includes an acoustic sensor, such as a microphone, which senses the acoustic emissions or “cracks” made by the coffee beans during the roasting process. The acoustic emissions are translated in the system and method to signals that are processed, including in some aspects using frequency domain processing, so as to control the roasting process and achieve a desired final product. The acoustic emissions can also be used to determine if the coffee beans are caffeinated or decaffeinated.
    Type: Grant
    Filed: November 4, 2015
    Date of Patent: August 7, 2018
    Assignee: Board of Regents, The University of Texas System
    Inventors: Preston S. Wilson, Mark S. Wochner
  • Patent number: 9572357
    Abstract: A method for preparing a sword bean tea is provided. In the method, a washed sword bean or a pod of the sword bean is cut into a predetermined size. The sword bean or the pod of the sword bean is dried at 30° C. to 40° C., for 24 hours to 72 hours. The sword bean or the pod of the sword be is roasted at 250° C. to 400° C. for 10 min to 30 min. The sword bean or the pod of the sword bean is left at 70° C. to 100° C. for 3 min to 10 min, and the sword bean or the pod of the sword bean is then stirred. The leaving and the stirring are alternately and repetitively performed five times. The sword bean or the pod of the sword bean is roasted at 180° C. to 200° C. for 3 min to 5 min.
    Type: Grant
    Filed: January 2, 2015
    Date of Patent: February 21, 2017
    Inventor: Myung Ok Yang
  • Patent number: 9357791
    Abstract: A coffee milling process comprising the steps of: a) introducing particles of a roasted coffee precursor into a milling chamber; b) introducing particles of soluble coffee into the milling chamber; c) jetting a gas into the milling chamber to mobilize the particles of the roasted coffee precursor and soluble coffee; d) thereby producing a milled and blended coffee product by comminuting the particles of the roasted coffee precursor by self-collision of the particles of the roasted coffee precursor and by collision of the particles of soluble coffee with the particles of the roasted coffee precursor within the milling chamber. Processes and products incorporating milled and blended coffee products are also described.
    Type: Grant
    Filed: July 15, 2011
    Date of Patent: June 7, 2016
    Assignee: Kraft Foods R & D, Inc.
    Inventors: Gerald Olean Fountain, Alan Gundle, Won Cheal Kang
  • Patent number: 8980353
    Abstract: Methods of making low-fat or fat free snack food products, and products made according to the methods, in which food pieces are subjected to enzyme and/or cation treatment and/or specific cooking and/or drying techniques, to provide for snack food products having the texture, flavor, and other characteristics of conventional full-fat products.
    Type: Grant
    Filed: October 17, 2013
    Date of Patent: March 17, 2015
    Assignee: JimmyAsh LLC
    Inventors: Jamshid Ashourian, Laurie J. Keeler, Durward A. Smith
  • Patent number: 8962054
    Abstract: Methods of making low-fat or fat free snack food products, and products made according to the methods, in which food pieces are subjected to enzyme and/or cation treatment and/or specific cooking and/or drying techniques, to provide for snack food products having the texture, flavor, and other characteristics of conventional full-fat products.
    Type: Grant
    Filed: October 15, 2013
    Date of Patent: February 24, 2015
    Assignee: JimmyAsh LLC
    Inventors: Jamshid Ashourian, Laurie J. Keeler, Durward A. Smith
  • Patent number: 8956675
    Abstract: A method for thermally treating a product in order to have the product obtain the desired product properties, comprising the following steps: (a) determining the water activity value which, for carrying out the thermal treatment, is required to have the product obtain the desired properties; (b) contacting the product with water vapor, at an increased temperature and an associated saturated vapor pressure (p*), while the temperature on the surface of the product is 80-260° C.; (c) setting a vapor pressure (p) in step (b) such that p/p* is equal to the water activity value determined in step (a); and (d) maintaining for a time duration (t) the process conditions mentioned in steps (b) and (c) for obtaining the product with the desired product properties.
    Type: Grant
    Filed: January 30, 2004
    Date of Patent: February 17, 2015
    Assignee: Nederslandse Organisatie voor Toegepast-Natuurwerenschappelijk Onderzoek TNO
    Inventors: Henricus J. J. van der Meer, Paulus J. T. Bussmann, Rudy M. H. Heijmans, Jan C. Akkerman
  • Publication number: 20150024105
    Abstract: The present invention concerns compositions and methods relating to the addition and use of par-baked and milled coffee beans in food products, beverages, and dietary supplements. Par-baked and milled coffee beans are a novel alternative to more costly chlorogenic acid extracts, and are edible and palatable as a food ingredient. The ingredient is prepared from the entire Coffea robusta or arabica green coffee bean and provides substantially increased amounts of dietary chlorogenic acid antioxidants compared to roasted beans. When the green coffee bean is appropriately par-baked at a temperature significantly lower than coffee roasting temperatures, the bean retains significant moisture, yet becomes embrittled, enabling milling to produce fine and beneficially hydrophilic particles, without any significant loss of bioactive chlorogenic acid and without significant pyrolysis occurring.
    Type: Application
    Filed: July 19, 2013
    Publication date: January 22, 2015
    Inventor: Daniel Perlman
  • Patent number: 8921742
    Abstract: A toaster cover control device with fireproofing function comprises a cover sliding-frame or a cover opening-closing mechanism and a power switch (K), a cover switch (K1) and a control circuit that are provided in the toaster. The said control circuit is provided with a microprocessor. An output terminal of the control circuit is connected with a transistor (Q1). The said control circuit is connected with a sensor (S). The sensor detects the temperature of the toaster. The control circuit provides a control signal when the detected temperature exceeds the set temperature value, so that a circuit controlling cover action keeps the cover closed. The cover can be opened normally when the detected temperature is lower than the set temperature value. It is also provided with an application method of the said control device.
    Type: Grant
    Filed: November 17, 2009
    Date of Patent: December 30, 2014
    Assignee: Crastal Technology (Shenzhen) Co., Ltd.
    Inventors: Bei Zhang, Huajin Chen
  • Publication number: 20140370181
    Abstract: The present invention provides a coffee composition for use with a single serve beverage unit. The beverage unit consists of a container having a first structure to enable the introduction of a liquid such as hot water into the container to contact the coffee composition and a second structure to enable the release of a coffee extract out of the container. The coffee composition comprises various coffee ingredients demonstrating an improved property, or an improved balance between two or more of properties, selected from aroma, strength, flavor, cup color, acidity, density, extractability, bed permeability, brewing time, yield, structural integrity, quality consistence and uniformity, and cost-effectiveness. Methods of using such coffees are also disclosed.
    Type: Application
    Filed: March 14, 2014
    Publication date: December 18, 2014
    Applicant: The Folger Coffee Company
    Inventors: Jerry Douglas Young, Robert David Piotrowski, Donald Lee Hughes
  • Publication number: 20140302222
    Abstract: The present invention relates to a method for processing a cacao composition using alkaline electrolytic water. More particularly, the present invention relates to a method for processing a cacao composition using alkaline electrolytic water that is characterized in that a cacao composition, which has an excellent flavor, aroma, and color and which is harmless to the human body can be processed using alkaline electrolytic water prepared through an electrolysis method, which is different from conventional methods using a chemical compound, and the present invention can reduce manufacturing costs by readily regulating the pH of alkaline electrolytic water to thereby increase the efficiency of process control.
    Type: Application
    Filed: March 27, 2013
    Publication date: October 9, 2014
    Inventor: Young-Il Aa
  • 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: 8778442
    Abstract: A process for making a highly dense legume micro pellet by preconditioning, extruding, cutting and cooling a legume flour-based mixture. The legume micro pellets made in accordance with the invention contain 70 to 90% legume, have a moisture content of 8 to 12% and a density of 700 to 850 g/L.
    Type: Grant
    Filed: June 29, 2012
    Date of Patent: July 15, 2014
    Assignee: The Quaker Oats Company
    Inventors: Noman Khan, Sara Wertman
  • Publication number: 20140186493
    Abstract: There has always been an energy cost to the heating associated with brewing either fermented or unfermented beverages. A novel method brewing is described in an effort to reduce or eliminate this energy cost by using the free and renewable source of energy: solar power. Included in this method is solar energy produced wort, solar roasted grains and roasted hops. Also described is a novel fermentation product, specifically a beer product. Also presented is a system that provides an environmentally sound inexpensive source of heat for wort production, roasting grains and roasting hops. This system creates roasted grains, roasted hops and worts that are different from those created by other known heating methods. Described is a method of brewing that is a combination of wort production, grain roasting and roasted hops using solar power.
    Type: Application
    Filed: September 30, 2010
    Publication date: July 3, 2014
    Inventor: Joseph Bair
  • Patent number: 8765206
    Abstract: A coffee composition based on instant freeze-dried coffee with the taste and aroma characteristics of a regular roasted coffee is provided. A method for obtaining the composition by processing regular roasted fine ground coffee through concentrated liquid coffee extract. This processing combined with freeze drying produces uniformly structured freeze-dried granules with uniform content of regular roasted fine ground coffee inside the granules.
    Type: Grant
    Filed: June 23, 2010
    Date of Patent: July 1, 2014
    Inventor: Khikmat Vadi Shakhin
  • Patent number: 8734884
    Abstract: Provided is a process for producing a roasted coffee bean extract suppressed in bitterness by selectively reducing the content of chlorogenic acid lactones while maintaining the content of chlorogenic acids and having taste and flavor intrinsic to the roasted coffee bean extract. The process for producing a roasted coffee bean extract includes adjusting a raw-material roasted coffee bean extract so as to have a Brix degree of from 10 to 40 and a pH of from 5.5 to 6.5, and treating the extract with heat at 100° C. or more.
    Type: Grant
    Filed: November 22, 2011
    Date of Patent: May 27, 2014
    Assignee: Kao Corporation
    Inventor: Yuji Matsui
  • Patent number: 8715760
    Abstract: Methods of making low-fat or fat free snack food products, and products made according to the methods, in which food pieces are subjected to enzyme and/or cation treatment and/or specific cooking and/or drying techniques, to provide for snack food products having the texture, flavor, and other characteristics of conventional full-fat products.
    Type: Grant
    Filed: October 4, 2006
    Date of Patent: May 6, 2014
    Inventors: Jamshid Ashourian, Laurie J. Keeler, Durward A. Smith
  • 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
  • Patent number: 8691317
    Abstract: A process for preparing a mixture based on buckwheat is described, comprising preparing shelled buckwheat kernels and heating the buckwheat kernels to obtain preroasted buckwheat kernels; adding edible oil to the preroasted buckwheat kernels while continuing the roasting so that the edible oil is added to the preroasted buckwheat kernels in an amount sufficient that the surface of the buckwheat kernels are completely wetted by the edible oil, and continuing the roasting until the buckwheat kernels develop a golden-yellow coloration due to absorption of oil and the roasting; spraying a liquid solution containing salt, sugar or at least one flavoring to the oil and roasted buckwheat kernels so that the oiled and roasted buckwheat kernels are wetted at the surface with the solution containing the salt, sugar or flavoring; and continuing the roasting to evaporate the liquid to obtain the mixture of roasted buckwheat kernels containing salt, sugar or at least one flavoring.
    Type: Grant
    Filed: February 10, 2009
    Date of Patent: April 8, 2014
    Assignee: Gerbruder Neeb GmbH & Co. KG
    Inventor: Barbara Rauth-Lederer
  • Patent number: 8679561
    Abstract: A coffee bean roasting machine of the type having a cyclone separator heating chamber and a coffee bean roasting chamber in a recirculating process stream driven by a recirculation fan is operated to air cool the roasted coffee beans in the roasting chamber, to a temperature beneath which the beans give off smoke, while at the same time incinerating smoke removed from the roasting chamber. A purge gate in ducting between the cyclone separator and the roasting chamber is opened to allow the flow of ambient air into and through the roasting chamber while blocking flow out of the cyclone separator, so that ambient air is directed through the roasting chamber. The smoke and any airborne particulate material from the roasting chamber are carried into the heating chamber and through the incineration tube, where they are incinerated. Preferably the system and process are operated automatically by a computer and programming.
    Type: Grant
    Filed: June 21, 2012
    Date of Patent: March 25, 2014
    Assignee: Loring Smart Roast, Inc.
    Inventor: Mark L. Ludwig
  • Publication number: 20130243929
    Abstract: Provided is a process for producing a roasted coffee bean extract suppressed in bitterness by selectively reducing the content of chlorogenic acid lactones while maintaining the content of chlorogenic acids and having taste and flavor intrinsic to the roasted coffee bean extract. The process for producing a roasted coffee bean extract includes adjusting a raw-material roasted coffee bean extract so as to have a Brix degree of from 10 to 40 and a pH of from 5.5 to 6.5, and treating the extract with heat at 100° C. or more.
    Type: Application
    Filed: November 22, 2011
    Publication date: September 19, 2013
    Applicant: KAO Corporation
    Inventor: Yuji Matsui
  • Patent number: 8524307
    Abstract: The present invention relates to a method for producing a coffee blend and the coffee blend obtained by this method, wherein the coffee blend is characterized in that a coffee drink brewed from said coffee blend contains high amounts of chlorogenic acids (CGA) and N-methylpyridinium cations (NMP) and optionally, low amounts of carboxylic acid-5-hydroxytryptamides (C5-HT), has a superior antioxidative activity.
    Type: Grant
    Filed: April 27, 2011
    Date of Patent: September 3, 2013
    Assignee: TCHIBO GmbH
    Inventors: Gerhard Bytof, Ingo Lantz, Herbert Stiebitz, Doris Marko, Ute Böttler, Veronika Somoza, Christine Kotyczka, Malte Rubach, Gerhard Eisenbrand, Tamara Bakuradze, Thomas Hofmann, Roman Lang, Anika Wahl, Rudolf Eggers
  • Patent number: 8511223
    Abstract: A processing machine for soybeans and soybean-embryos is provided, with improved efficiency in the deodorizing and drying processes and the capability to perform a deactivating process in a stable manner. A closed container is divided into individual sections by partitions. In each section, the temperature conditions for the deodorizing and drying processes can be independently determined, so that these processes can be performed within the same closed container and yet at different temperatures. A space is provided above a screw conveyer within the closed container. A heater is wound around the closed container so that the temperature can be freely regulated.
    Type: Grant
    Filed: September 19, 2008
    Date of Patent: August 20, 2013
    Inventor: Yoshinori Iwamoto
  • Publication number: 20130209638
    Abstract: A fluidized bed coffee roaster provides a two stage quenching cycle for rapidly cooling roasted coffee beans to ambient temperature. In a first stage of the quenching cycle unheated air is passed through the roasted beans while they are still in the roasting chamber of the fluidized bed roaster. In a second stage of the quenching cycle which is carried out outside of the roasting chamber, in a fluidized bed quenching station, unheated air is flowed through, and fluidizes, the roasted coffee beans cooling the to ambient temperature.
    Type: Application
    Filed: February 10, 2012
    Publication date: August 15, 2013
    Applicant: Gourmet Coffee Roasters Inc.
    Inventors: Richard C. Sewell, James N. Suddath
  • Publication number: 20130180406
    Abstract: Exemplary embodiments disclosed herein provide a method for producing primary roasted coffee beans where green coffee beans are roasted only until the point where the beans have reached the end of the primary roasting phase, where the beans are then quenched to stop the roasting process. In some embodiments, the end of the primary roasting phase is marked by the beans reaching the first crack stage. A disposable package containing primary roasted beans is also disclosed. A device for roasting and brewing ground coffee beans is also disclosed, the device having a porous container which accepts the ground coffee beans; a roasting container which accepts the porous container and has a sidewall containing an aperture; a fan and heating element positioned to force hot air through the aperture; a water containment vessel and heating subassembly positioned above the roasting container; and a water release valve assembly positioned between the water containment vessel and the roasting container.
    Type: Application
    Filed: November 19, 2012
    Publication date: July 18, 2013
    Inventors: Ranald Joseph Hay, Kate Brooks Hay
  • Publication number: 20130177687
    Abstract: A toasting appliance includes a pair of elongate radiant elements, and provides relative movement between the radiant elements and the foodstuff to be toasted, so as to traverse the foodstuff with the elements, or vice versa. For faster operating speed and improved efficiency, a control circuit receives a toasting-control signal and controls a switch to energise the elements only during a portion of the amplitude of relative displacement produced between the carriage and elements, the portion being defined by the toasting-control signal. Correct movement of the elements is monitored by a control circuit that de-energises the elements when, due to a fault, one of the elements and the carriage departs from a defined velocity profile.
    Type: Application
    Filed: January 10, 2012
    Publication date: July 11, 2013
    Applicant: HANG SHUN HING COMPANY LIMITED
    Inventor: Man Fai CHEUNG
  • Patent number: 8377424
    Abstract: This invention relates to a method of therapeutic or prophylactic treatment of periodontal disease comprising administering to a subject in need thereof a polymeric compound of formula An. Also disclosed and claimed is an article of manufacture comprising the above compounds packaged within a container with instructions for use, and methods of making thereof.
    Type: Grant
    Filed: December 3, 2004
    Date of Patent: February 19, 2013
    Assignee: Mars, Incorporated
    Inventors: Leo J. Romanczyk, Jr., Harold H. Schmitz
  • Patent number: 8329241
    Abstract: Treated Brassica seeds and their extracts for use as a flavor and/or a flavor modifier in consumables. Treatment includes heating, and optionally grinding methods and/or recovery methods. Consumables include foods, beverages, health-care products, oral hygiene and oral care products, beauty-care products, and tobacco products. The extract contains elevated amounts of flavor and flavor modifier. One flavor modifier of the extract may be 2-furfurylthiol (“FFT”). A process for producing treated Brassica seeds extract.
    Type: Grant
    Filed: February 26, 2003
    Date of Patent: December 11, 2012
    Assignee: Givaudan SA
    Inventors: Eva Binggeli, Klaus Gassenmeier, Jeff Molnar, Peter Schieberle
  • Patent number: 8227002
    Abstract: A toasting appliance includes a toasting chamber, a heating element arranged to heat a foodstuff located within the toasting chamber, and an optical system for optically illuminating the foodstuff and detecting light reflected from the foodstuff. Before the foodstuff begins to change color as a result due to the heating thereof by the heating element, a controller varies the illumination of the foodstuff by the optical system so that the intensity of the light reflected from the foodstuff is at or around a set value. The controller subsequently terminates the toasting operation when the intensity of the light reflected from the foodstuff has reduced, due to toasting thereof, from the set value by an amount depending on a desired degree of toasting of the foodstuff.
    Type: Grant
    Filed: June 18, 2009
    Date of Patent: July 24, 2012
    Assignee: Dyson Technology Limited
    Inventors: Paul Graham Douglas, Kevin Paul Byrne, Adrian Anthony Parsons
  • Patent number: 8182852
    Abstract: A method is described wherein products, such as potato chips, vegetables, fruits, nuts or the like are fried in at least two stages. In the first stage the products are fried at a temperature between 90-190° C., where after the products are being transported to the second stage. In the second stage the products are subjected to frying under reduced pressure at 25-150 mbar at a temperature between 100-145° C. In the second stage evaporation is improved and maintained at a high level, because under said reduced vacuum conditions the evaporation temperature drops considerably and consequently the evaporation out of the products continues. This reduces the quantity of fatty and oily frying substance that is taken up in this stage by the product.
    Type: Grant
    Filed: January 30, 2006
    Date of Patent: May 22, 2012
    Assignee: BMA Nederland B.V.
    Inventors: Mirko Löhn, Erik Van Loon
  • Publication number: 20120114796
    Abstract: A method of manufacturing a porous vegetable filler for use in a foaming process mainly comprises exposing discarded coffee grounds to sunlight to a moisture content of 5%-15%; then baking the coffee grounds after solarization using a dryer at 120° C.-350° C. for 1 to 4 hours; finally grinding the baked coffee grounds to a size of less than 1000 mesh to obtain a porous vegetable filler for use in a foaming process.
    Type: Application
    Filed: November 8, 2010
    Publication date: May 10, 2012
    Inventors: Chi-Feng Lai, Yun-Tong Ou, David Wen
  • Publication number: 20120088019
    Abstract: Disclosed is an improved system, method and apparatus for reducing the level of acrylamide formed in a baked food product. A combination of belt speed, absolute humidity, air flow, pressure drop and heat input are used in temperature constrained ovens to more accurately control the baking profile of food pieces.
    Type: Application
    Filed: October 7, 2010
    Publication date: April 12, 2012
    Applicant: FRITO-LAY NORTH AMERICA, INC.
    Inventors: Wilfred M. BOURG, JR., Lamar ELONY
  • Patent number: 8137732
    Abstract: A flavor infusion device for roasting poultry, such as chicken, comprising an elongated metal member having an attachment means at one end for attachment to a sidewall of a roasting pan, a radiused bent portion extending upwardly from the attachment means, and a horizontal arm portion extending from the radiused bent portion in a substantially horizontal orientation relative to the roasting pan to support an open cavity of the poultry, said horizontal arm portion having a flavor cup associated therewith for receiving an infusion flavoring liquid therein. A method of roasting poultry comprising the steps of providing a flavor infusion device, attaching the device to a sidewall of a roasting pan, placing an infusion liquid in the cup, mounting the poultry on the horizontal arm of the device, preferably in a breast-down orientation, and roasting the poultry.
    Type: Grant
    Filed: March 23, 2010
    Date of Patent: March 20, 2012
    Assignee: All-Clad Metalcrafters LLC
    Inventor: William A. Groll
  • Patent number: 8110237
    Abstract: A cooking method for cooking a hollow food item with a wall having an exterior surface and an interior surface defining an interior volume, a plurality of skewers supporting the food item be piercing the wall through a stem side of the food item. The skewers maintaining the orientation of the food item with the stem side facing down and maintaining a minimum volume of the interior chamber to facilitate the accumulation of steam within the interior chamber.
    Type: Grant
    Filed: September 26, 2008
    Date of Patent: February 7, 2012
    Inventor: James G. Smith
  • Patent number: 8092850
    Abstract: An offset barbeque smoker grille has an openable cover shaped as the elongated back portion of a quadruped and the products of combustion are applied to meat on said grille with the cover closed and at least one restrictor is included in said fourth flow path to hold smoke in contact with said meat wherein a meat treatment apparatus is used as a smoker. The cooking and smoking uses counter flow from the firebox near the head of the quadruped under the cooking and smoking chambers toward the rump of the quadruped and back over the top of the cooking chambers to provide even cooking.
    Type: Grant
    Filed: July 2, 2009
    Date of Patent: January 10, 2012
    Inventor: Russell A. Marr
  • Patent number: 8067049
    Abstract: Roasted coffee beans are cooled and stored to a temperature of 0° C. or below before elapse of forty eight hours of holding time at room temperature or below after roasting.
    Type: Grant
    Filed: March 18, 2008
    Date of Patent: November 29, 2011
    Assignee: Nagoyaseiraku Co., Ltd.
    Inventor: Takayoshi Hibi
  • Patent number: 8048469
    Abstract: The present invention relates to a process for reducing the polyphenol oxidase activity in cocoa beans comprising the step of steaming non-fermented, non-roasted raw cocoa beans with water vapor.
    Type: Grant
    Filed: June 11, 2008
    Date of Patent: November 1, 2011
    Assignee: Kraft Foods R & D, Inc.
    Inventors: Allan George William Bradbury, Eva-Maria Berndt
  • Publication number: 20110206821
    Abstract: The present invention provides milk-based foods that are optionally gluten free, vegetarian, low or lactose free, high protein, high calcium, and can be frozen. The foods herein can be used as a main course, a side dish, or as an ingredient in other foods, including foods that have gluten or meat components. Methods to make and use the invention are also provided.
    Type: Application
    Filed: July 1, 2009
    Publication date: August 25, 2011
    Applicant: WASHINGTON STATE UNIVERSITY RESEARCH FOUNDATION
    Inventor: Michael Costello
  • Patent number: 7958817
    Abstract: One embodiment of a food heating device includes a platen (101) and an opening (103) disposed in the platen (101). The opening (103) is arranged and sized to receive a food product (203) from a first side of the platen (101) and to output the food product (203) to a second side of the platen (101). Alternative embodiments involve diagonally guiding a food product (203) along a different arrangements of platens (801, 901, 1001, 1101, 1401).
    Type: Grant
    Filed: December 5, 2008
    Date of Patent: June 14, 2011
    Assignee: Prince Castle LLC
    Inventors: Terry Tae-Il Chung, Loren Veltrop, Brian Hee-Eun Lee, Donald Van Erden, Christopher B. Lyons
  • Publication number: 20110091621
    Abstract: A food toasting device comprising a pouch and optionally, a handle. A method of using the food toasting device comprising placing a desired quantity of a food product, such as nuts, in the pouch of the food toasting device, placing the food toasting device into an appliance for heating, turning on the appliance so that the food product is exposed to the desired amount of heat, waiting until the food product is sufficiently toasted, and removing the food toasting device containing the food product from the appliance.
    Type: Application
    Filed: June 19, 2009
    Publication date: April 21, 2011
    Applicant: NETCENTRICS CORPORATION
    Inventors: Dean Howard Hering, John Robert Dixon, Robert John Dougherty
  • Publication number: 20110081457
    Abstract: The present invention provides roasted barley from which barley tea having excellent aroma, sweetness and richness and so on can be extracted. Roasted barley characterized by having a measured void content of 1.5 ml to 2.5 ml. The above-described roasted barley can be produced by a production method which involves a rapid cooling step, wherein the material temperature of barley is rapidly lowered to 60 to 130° C. within 5 seconds, between a primary roasting step and a secondary roasting step. It is preferred to further employ a slow cooling step, wherein the material temperature of the barley is maintained at 80 to 140° C. over 16 to 120 seconds, after the secondary roasting step.
    Type: Application
    Filed: September 28, 2010
    Publication date: April 7, 2011
    Inventors: Kazunobu Tsuru, Kengo Hida, Yasuhiro Haraguchi, Masashige Taniguchi
  • Patent number: 7901721
    Abstract: The invention relates to a device for heating food comprising a frame, a pan or basket having an opening into which the food to be heated can be placed, which pan or basket can be coupled to the frame by means of coupling means and in which the frame comprises a heating element and a fan for circulating heated air in the pan or basket, and a drive for rotating the pan or basket about a non-vertical rotation axis during the heating of food in a heating position of the frame. The frame is designed such that the pan or basket can be coupled to the frame while the pan or basket is on a supporting surface with its opening directed upwards. The invention also comprises a method for heating food.
    Type: Grant
    Filed: July 30, 2008
    Date of Patent: March 8, 2011
    Assignee: Tumble-Woc B.V.
    Inventor: Pieter Adriaan Oosterling
  • Patent number: 7897188
    Abstract: Baking apparatus for baking edible products located on a conveying surface and preferably traveling along a conveyor track, comprising a number of electric infrared radiators arranged above the conveyor track. The infrared radiators each comprise at least one spiral filament having a gastight, infrared radiation-transmitting, breakable casing, in particular a glass casing. The baking apparatus further comprises monitoring means for monitoring breakage of the casings of the infrared radiators. The invention also relates to a method for baking an edible product by means of an electric infrared radiator having a breakable casing.
    Type: Grant
    Filed: June 5, 2007
    Date of Patent: March 1, 2011
    Assignee: Wegra Beheer B.V.
    Inventor: Wilhelmus Johannes E. M. Wilbers
  • Publication number: 20110020504
    Abstract: A method of making crispy pepper chips includes providing a pepper. The method also includes slicing the pepper to form pepper slices. The method also includes cooking and dehydrating without burning to form crispy pepper chips.
    Type: Application
    Filed: July 26, 2010
    Publication date: January 27, 2011
    Inventor: Doehne Duckworth
  • Patent number: 7820219
    Abstract: A novel toasted flavor additive for enhancing the toasted flavor and appearance of food products. In accordance with one embodiment of the present invention, toasted corn flavor additive (“TCF”) is made by the steps of cooking whole corn kernels in a solution of lime and water; steeping the corn; draining and washing the corn; grinding, sheeting and cutting the corn into pieces; toasting the pieces until significant browning has occurred beyond the level normally associated with consumed masa products; and grinding the toasted pieces into a powder that can be administered as toasted corn flavor additive.
    Type: Grant
    Filed: June 12, 2007
    Date of Patent: October 26, 2010
    Assignee: Frito-Lay North America, Inc.
    Inventors: Sheri Lynn Baker, John Mampra Mathew, Renu Mathew, Bruce Edward Rogers
  • Publication number: 20100266741
    Abstract: The disclosure is directed to a process for the manufacture of roasted cocoa nibs. It is further directed to processes of producing cocoa liquor and cocoa powder from the roasted cocoa nibs.
    Type: Application
    Filed: April 15, 2010
    Publication date: October 21, 2010
    Inventors: Gabriele Margarete Kopp, Milena Seyller, Jozef Christiaan Hennen, Bernhard Brandstetter
  • Publication number: 20100266736
    Abstract: Premium quality parbaked frozen pizza can be made by adding premium rough cut toppings to a premium generally square crust having a rough edge mimicking a hand formed crust. The pizza provides the appearance of being hand made and baked in a brick wood fired oven providing a crispy exterior, a soft interior crust having characteristic toasted color indicia. In use, the pizza is packaged in conventional corrugated forms, outer wrapped and packaged for delivery in retail environments. The product can be removed from its packaging and baked at home, mimicking a product from a restaurant grade preparation.
    Type: Application
    Filed: April 26, 2010
    Publication date: October 21, 2010
    Applicant: Schwan's Food Manufacturing, Inc.
    Inventors: Shelly WALTER, Wayne M. PAFKO, Mohamed M. MORAD
  • Patent number: 7798057
    Abstract: A cooking device comprises a cooking surface and a wall structure that extends away with respect to the cooking surface. Examples of the cooking device include a closure configured to be moved with respect to the wall structure from a first position to a second position. Access to the cooking surface is provided when the closure is oriented in the first position and the closure is configured to cooperate with the wall structure to define a cooking chamber when the closure is oriented in the second position. A handle can be attached to the closure, wherein the closure is configured to move from the second position to the first position by moving the handle away with respect to the wall structure. In addition or alternatively, the cooking device may include a rotisserie device with an arm configured to move from a retracted position to an extended position with respect to the wall structure.
    Type: Grant
    Filed: March 24, 2006
    Date of Patent: September 21, 2010
    Assignee: Electrolux Home Products, Inc.
    Inventor: Douglas K. Ritterling
  • Patent number: 7794765
    Abstract: The present invention provides an apparatus and method for cooking French fries without cooking oil. The apparatus relies on high pressure inert gas at high temperature as the cooking medium. The inert gas acts both as a heat transfer medium to cook the potatoes, and as a protective atmosphere to prevent charring and oxidation of the potatoes.
    Type: Grant
    Filed: November 14, 2007
    Date of Patent: September 14, 2010
    Inventor: James Edward Maguire
  • Patent number: RE42749
    Abstract: A cohesive machineable dough having a high soy content and products made from the dough are shown. The dough has a soy-component, a pre-gelatinized starch component, a liquid component, and optionally other ingredients. Preferably, the soy-component is from about 60% to about 90% of the dry ingredients, the pre-gelatinized starch component is from about 10% to about 40% of the dry ingredients, and water is from about 25% to 45% of the total dough. The dough may be sheeted, cut, and baked to produce products such as flatbreads, crackers, chips, and other snack and bread products of various cuisines. The dough may also be fried after baking.
    Type: Grant
    Filed: September 17, 2003
    Date of Patent: September 27, 2011
    Inventor: Deborah W. Cohen