Cooking Or Blanching Patents (Class 426/509)
  • Patent number: 10765132
    Abstract: In some embodiments, apparatuses and methods are provided herein useful to utilizing a sonication probe. In some embodiments, there is provided a system for utilizing a sonication probe to cook rice including a housing; a pH sensor; a temperature sensor; a viscosity sensor; an ultrasonic generator; a memory; and a control circuit configured to: receive a desired shelf life value of one or more shelf life values; obtain a first predetermined combination of a plurality of different predetermined combinations corresponding to the desired shelf life value; control an operation of the ultrasonic generator; determine the pH value, the temperature value, and the viscosity value; determine whether each of the pH value, the temperature value, and the viscosity value are respectively within a corresponding threshold; and in response, cause the ultrasonic generator to stop emitting one or more sound waves to substantially halt breakdown of amylose of the rice.
    Type: Grant
    Filed: July 17, 2019
    Date of Patent: September 8, 2020
    Assignee: Walmart Apollo, LLC
    Inventors: Rohit Jalali, Shari R. Baxter
  • Patent number: 10555967
    Abstract: Broth compositions prepared from poultry materials are disclosed. Selected poultry raw materials are processed to obtain a broth having high protein content and high chondroitin sulfate. Certain specific amino acids are present at higher concentration as compared to home-made broth and other commercial products. The disclosed broth compositions are effective in preventing and/or treating joint diseases and may also provide other nutritional and health benefits.
    Type: Grant
    Filed: July 8, 2014
    Date of Patent: February 11, 2020
    Assignee: INTERNATIONAL DEHYDRATED FOODS, INC.
    Inventors: Roger L. Dake, Stephanie Lynch, Paul L. Durham, Ryan J. Cady, Jordan L. Hawkins
  • Patent number: 9220286
    Abstract: The invention relates to frozen dessert compositions and methods of preparation thereof. In particular, the invention is relates to a method for preparing a frozen dessert composition, such as ice cream, fortified with vegetables and/or fruits and soybeans, such as edamame or dried mature soybeans and the resulting enriched frozen dessert compositions having a fine texture, good and creamy mouth-feel and tastes with different flavors.
    Type: Grant
    Filed: December 3, 2012
    Date of Patent: December 29, 2015
    Assignee: Board of Trustees of The University of Arkansas
    Inventors: Navam Hettiarachchy, Pengyin Chen
  • Patent number: 9016195
    Abstract: An apparatus for preparing a melon juice concentrate, such as watermelon juice concentrate, includes a finisher with brushes for separating melon flesh from melon rind including leaving at least 1/16 inch flesh on the rind and screens for separating juice from flesh. The apparatus also includes a steamer to reduce bacteria count on whole melon, a chopper for chopping melons into pieces less than about 16 inches square, an extractor for extracting juice from the flesh, and an evaporator for concentrating melon juice to form melon juice concentrate. The steamer includes a cylinder frame, steam jets directing steam through apertures in the cylinder frame at whole melon therein, and a motivator to move the whole melon along the cylinder frame. The apparatus can also process cantaloupe, honeydew melon, and other melon.
    Type: Grant
    Filed: August 31, 2006
    Date of Patent: April 28, 2015
    Assignee: Milne Fruit Products, Inc.
    Inventors: Bruce D. DeJong, Eric A. Johnson, David L. Luther, Gordon R. Taylor
  • 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: 20140363557
    Abstract: Cooked and frozen pastas which can be stored in a frozen state for a long time and which retains favorable appearance and texture comparable to freshly boiled fresh pastas even after being thawed are provided. A method for producing cooked and frozen pastas, comprising boiling fresh pastas obtained by extruding dough into pasta noodles at a pressure of from 80 kgf/cm2 to 200 kgf/cm2, and then freezing the pastas.
    Type: Application
    Filed: December 21, 2012
    Publication date: December 11, 2014
    Applicant: NISSHIN FOODS INC.
    Inventors: Kentarou Irie, Norio Koizumi, Yumiko Nakanishi, Youhei Suga, Tatsurou Maeda
  • Publication number: 20140356506
    Abstract: Some embodiments comprise a process for forming a modified bran product for use in a variety of food products including beverages, ready to eat cereals, cereal products, granola type products, health bars, baked goods and confections. An exemplary process comprises first cooking the bran at high temperatures of from 250 to 290° Fahrenheit for 30 seconds to 4 minutes to form a cooked bran slurry. The cooked bran slurry is then subjected to an aqueous micro-grinding step to form a cooked slurry having a mean particle size of 150 microns or less. Alternatively, the cooked bran slurry is first dried and then later subjected to grinding or pulverization to form a cooked bran powder having a mean particle size of 150 microns or less.
    Type: Application
    Filed: June 3, 2014
    Publication date: December 4, 2014
    Inventor: Monjur Hossen
  • 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: 20140335244
    Abstract: A method for manufacturing frozen instant tapioca pearls includes: (a) preparing raw tapioca pearls; (b) cooking the raw tapioca pearls to obtain cooked tapioca pearls; (c) soaking the cooked tapioca pearls in a hot water solution; (d) after step (c), cooling the cooked tapioca pearls using ice water; and (e) blowing cold air with a temperature of ?5° C. to ?40° C. over the cooked tapioca pearls at a wind speed ranging from 3 m/sec to 5 m/sec and a wind pressure ranging from 500 Pa to 1000 Pa so as to separate and quickly freeze the cooked tapioca pearls.
    Type: Application
    Filed: December 13, 2013
    Publication date: November 13, 2014
    Applicant: Fong Chen Frozen Food Co., Ltd.
    Inventors: Shih-Ting Chen, Chin-Hua Chiang
  • Publication number: 20140314941
    Abstract: A method of preparing a whole grain rice shredded product is provided. The method includes the steps of combining water and a whole grain rice component, the whole grain rice component comprising at least about 75% by weight rice, or up to about 100% by weight rice, cooking the whole grain rice component and water to form a cooked whole grain rice material, cooling the cooked whole grain rice material, tempering the cooked whole grain rice material for less than about 90 minutes to form a tempered whole grain rice material, and shredding the tempered whole grain rice material to form continuous net-like sheets of the whole grain rice shredded product.
    Type: Application
    Filed: October 12, 2012
    Publication date: October 23, 2014
    Inventors: Jan Karwowski, Vani Vemulapalli, Barbara E. Baumann
  • 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: 8783169
    Abstract: A food processing system 10 comprising a cooking apparatus 12 and a cooling apparatus 14. The apparatus 12, 14 are similar and are configured for processing sausages which have casings which are fragile and easily ruptured. The apparatus 12 comprises a processing vessel 16 for containing a cooking liquid, a feed chute 18, a guide means in the form of jets 56.1, 56.2 and 56.3, a screw conveyer 22 and a discharge conveyer 24. The sausages are fed into the vessel 16 via feed chute 18. The jets 56.1, 56.2 and 56.3 guide the sausages into optimal positions relative to the screw conveyer 22 which conveys the sausages to the discharge conveyer 24. The jets 56.1, 56.2 and 56.3 also separate the sausages ensuring that the sausages do not “bunch up” when deposited into the vessel 16 and also ensure that the sausages are aligned and travel in a direction substantially parallel to the axis of rotation of the screw conveyer 22 thereby to reduce impact forces applied to the sausages by the conveyer 22.
    Type: Grant
    Filed: April 1, 2010
    Date of Patent: July 22, 2014
    Assignee: Freddy Hirsch Group (Proprietary) Limited
    Inventors: Anton Schutte Le Roux, Roy Andrew Johnston, Hermann August Schultz, Daniel Roux, Taylor Uys
  • Publication number: 20140178548
    Abstract: This invention provides a pot assembly for use with a stove. The system includes a lid, a pot body and an adapter assembly. The lid has a cap for accessing the contents while in use, a pour spout for dispensing the contents and a plurality of slits for use as a strainer. The pot body has folding handles that can form a triangular structure for control. The adapter assembly has an upper flame flange and a lower flame flange and baffles to directionally vector the stove's combustion gasses away from the assembly. The adapter assembly has a centering ring to engage the top of the stove and maintain stability during use. The pot assembly can be used as a storage container for the stove.
    Type: Application
    Filed: November 14, 2013
    Publication date: June 26, 2014
    Applicant: BioLite LLC
    Inventors: Alexander H. Drummond, Jonathan N. Cedar, Nisan H. Lerea, Clay Burns, Anton Olof Ljunggren
  • Patent number: 8747933
    Abstract: A can cooker includes a main body that is generally cylindrical in shape having a bottom portion, wall portion, neck portion, and lid ring. The bottom portion, wall portion, and neck portion may be integrally formed and connected to one another. A lid is sized and shaped to fit within a part of the neck portion. The lid includes an outer lip that engaged with lid ring on the main body in such a way that a seal is formed between the lid ring and the outer lip. The lid is secured to the main body through a plurality of latches. Handles may be placed on the exterior surface of the lid and main body to ease use and transportation of the can cooker.
    Type: Grant
    Filed: October 11, 2012
    Date of Patent: June 10, 2014
    Inventor: Seth D. McGinn
  • Patent number: 8728555
    Abstract: An apparatus and method for continuously searing and/or branding the surface of and continuously cooking a food product wherein the cooking oven is different from the searing and/or branding apparatus. At least a portion of the vapor product produced in the searing and/or branding apparatus is preferably delivered into the oven such that the food product is cooked in an environment comprising the vapor product from the searing and/or branding apparatus. The vapor extraction rate from the searing and/or branding apparatus is also preferably controlled to maintain a desired vapor product temperature in or flowing from the searing and/or branding apparatus.
    Type: Grant
    Filed: December 4, 2009
    Date of Patent: May 20, 2014
    Inventor: David Howard
  • Patent number: 8668486
    Abstract: An extruder die designed to produce a spiral corn-based snack food product with consistent, tight spiral pitch and the resultant food product. The extruder die has a center post parallel to the flow path along with three cone-shaped receiving ports arranged in a cloverleaf pattern around the center post. The die has three curved slots on the output side of the die which are in fluid communication with the cone-shaped receiving ports. At the distal end of each of these slots is a semi-circular tip. The tip has a diameter larger than the width of its associated slot. Further, the tip is located at the apex of a cone-shaped receiving port with which it is in fluid communication, thus providing for the highest flow velocity of the extrudate through the tip. The resultant flow profile produces the consistent spiral shape of the snack product produced by the die design described.
    Type: Grant
    Filed: August 15, 2011
    Date of Patent: March 11, 2014
    Assignee: Frito-Lay North America, Inc.
    Inventors: Shalaka Narwankar, Richard James Ruegg
  • Publication number: 20140050833
    Abstract: The present invention is an extending pot that includes a pan, a first pot extension, a last pot extension, and a lid. The pan, first pot extension, and last pot extension each include threading which allows first pot extension to screw onto the pan and the last pot extension to screw onto the first pot extension. The pan includes a plurality of pan latches while the first pot extension and last pot extension each include a plurality of extension latches. The first pot extension and last pot extension each additionally include a plurality of latch catches. The pan latches or extension latches interface with the latch catches to help secure the first pot extension to the pan and the last pot extension to the first pot extension. The extending pan is thus easily assembled and allows users use a single piece of cookware when cooking food using multiple cooking techniques.
    Type: Application
    Filed: August 14, 2012
    Publication date: February 20, 2014
    Inventor: Sharay Valesse STITH
  • Publication number: 20140044849
    Abstract: The present invention discloses An apparatus for cooking food that is provided with means to regulate the draining of water. The apparatus comprises an outer container (110) with a hollow segment (111) and a base (112), a cylindrical inner container (120) that is removably fitting into the hollow segment (111) of the outer container (110) and a water collecting means (130) which forms a platform of the apparatus. The inner container (120) accommodates a mixture of food (101) and water (102). The apparatus further comprises a heating element (140) positioned underneath the inner container (120) and supported on the base (112) of the outer container (110). In order to drain the water, the apparatus is accommodated with a channel (121) at the bottom of the inner container (120) that funnels to an opening (124). An electromagnetic device (170) is used to regulate the draining of the water (102) by controlling a means for stopping the flow of water.
    Type: Application
    Filed: February 29, 2012
    Publication date: February 13, 2014
    Inventor: Zeeshan Talat Khan
  • Publication number: 20130344213
    Abstract: Pan-type apparatus (10) to fry or boil food products in a suitable liquid, it comprises a pan (12) to contain the liquid, a first casing (14) which delimits inside itself a closed housing chamber (22) which houses at least part of the pan (12), burner means (18) disposed in the housing chamber (22) and suitable to generate a flame which, directly or indirectly, heats the pan (12) and flue means (19) to extract the combustion fumes from the housing chamber (22). The apparatus comprises separation means (24) disposed in the housing chamber (22) and suitable to define at least a first chamber (26) adjacent to the pan (12), which houses said burner means (18), and a second chamber (28), between the first chamber (26) and the walls of the first casing (14), which communicates on one side with the first chamber (26) and is connected on the other side to said flue means (19).
    Type: Application
    Filed: March 8, 2012
    Publication date: December 26, 2013
    Applicant: Elframo Spa
    Inventors: Maria Grazia Mora, Maurizio Mora
  • Patent number: 8574650
    Abstract: Food packaging of the present invention is particularly adapted for microwave, conventional oven, stove top and boiler cooking techniques and includes an integral pocket or trap compartment for receiving fluids created by the cooking process, such as grease. Embodiments include a compartment for cooking food products therein with the addition of water or other fluids, wherein the water or other fluids are drained from the food products and removed from the food packaging after cooking the food products.
    Type: Grant
    Filed: March 26, 2013
    Date of Patent: November 5, 2013
    Assignee: The Turover Straws Group, Inc.
    Inventors: Alan S. Turover, Antim G. Straus
  • Patent number: 8539877
    Abstract: A cooking device, for insertion into food, having a shell with a top portion and a bottom portion, securable together at a latitudinal cross section of the shell. The top portion has one or more steam holes to allow seasoning placed in the device to permeate the food during the cooking process. The cooking device can be stood on its base in an upright position for filling with seasoning, and can then be disposed substantially perpendicular to the upright position during the cooking process, without seasoning that is not in a gaseous phase running or spilling out of the steam holes.
    Type: Grant
    Filed: March 16, 2012
    Date of Patent: September 24, 2013
    Assignee: TenderMoist, LLC
    Inventors: Shuki Levy, Tori Avey
  • Publication number: 20130216673
    Abstract: An apparatus and method for controlling the movement of liquids into and out of a container is described. The cleanable, portable, fully automated apparatus includes a main container for holding the food product, a liquid inlet container having a liquid inlet and inlet valve for controllably providing liquid into the main container and a liquid outlet container receiving liquid drained from the main container. A heater automatically heats the main container and a motor rotates or otherwise moves the main container and a receiving position for receiving fresh liquid from the inlet container to a drainage position for draining waste liquid via gravity from the main container into the outlet container. This rotation/movement of the main container can be used repeatedly to add fresh liquid and remove waste liquid during multiple fully automated cycles (e.g., sprouting, rinsing, soaking, cooking, etc.) that do not require user interaction.
    Type: Application
    Filed: August 4, 2011
    Publication date: August 22, 2013
    Inventors: David Storek, Antonia L. Sequeira, Robert Peter Otillar
  • Publication number: 20130156893
    Abstract: A method is provided for making a banana or plantain product comprising providing at least one unpeeled banana or plantain comprising banana or plantain peel and banana or plantain pulp, subjecting the at least one unpeeled banana or plantain to a heat treatment at a temperature and for a time sufficient to gelatinize starch present in the at least one unpeeled banana or plantain to form at least one heat treated unpeeled banana or plantain, and comminuting the at least one heat treated unpeeled banana or plantain to form a banana or plantain puree. A functional food ingredient is also provided comprising a banana or plantain puree including banana or plantain pulp and optionally banana or plantain peel. Foods containing banana or plantain puree or powder are provided, including crackers, snack bars, cereals, smoothies, and cookies.
    Type: Application
    Filed: December 27, 2012
    Publication date: June 20, 2013
    Applicant: PEPSICO, INC.
    Inventor: PepsiCo, Inc.
  • Publication number: 20130059044
    Abstract: To cut food material, in particular potatoes and sweet potatoes, into continuous close-loop shapes, a cutting blade assembly is used. The cutting blade assembly consists of an outer and at least one inner concentrically arranged cutting blade, where each cutting blade has a close-loop cross-sectional shape. The space between adjacent cutting blades forms a cutting tube. The cutting tubes ultimately form the cross-sectional shapes of the cut food material. Supports, such as blade guides and plungers are slidably positioned between the cutting blades in the cutting tubes. These supports maintain the distance between adjacent cutting blades and assist in separating cut food material from the cutting blades. This cutting blade assembly may be used in a method and system for cutting food material into continuous close-loop shapes.
    Type: Application
    Filed: September 7, 2011
    Publication date: March 7, 2013
    Applicant: CAVENDISH FARMS CORPORATION
    Inventor: Alan THORPE
  • Publication number: 20130052313
    Abstract: A method is provided for making a banana product comprising providing at least one unpeeled banana comprising banana peel and banana pulp, subjecting the at least one unpeeled banana to a heat treatment at a temperature and for a time sufficient to gelatinize starch present in the at least one unpeeled banana to form at least one heat treated unpeeled banana, and comminuting the at least one heat treated unpeeled banana to form a banana puree. A functional food ingredient is also provided comprising a banana puree including banana pulp and optionally banana peel. According to certain aspects the banana puree is dried and thereby provided in the form of a dried banana powder or flake. The functional food ingredient optionally performs as one or more of various ingredient types, for instance as a gluten substitute, a dip or whip base, a binder, an emulsifying agent, and the like.
    Type: Application
    Filed: August 23, 2011
    Publication date: February 28, 2013
    Applicant: PEPSICO, INC.
    Inventors: Sola Lamikanra, Jung H. Han, Jun Yang
  • Publication number: 20120251695
    Abstract: A device that defrosts, warms and/or cooks items such as food in a temperature controlled circulating liquid is described. Embodiments of the device are particularly useful for sous vide cooking that uses relatively low temperatures and long cooking times. The active components including a pump and heater are placed in a self-contained base unit. When the base unit and the liquid-containing vessel or carafe are engaged, the liquid in the carafe is actively circulated by the pump in the base unit. The liquid is also heated as required as it flows through the base unit. Embodiments of the invention that are designed for the consumer can include an easily detachable, lightweight carafe that can be conveniently filled, emptied and cleaned while detached from the base unit. The detachable carafe can be designed with no electrical components so that it can be immersed in water for cleaning.
    Type: Application
    Filed: March 20, 2012
    Publication date: October 4, 2012
    Inventors: Raymond L. Neff, Richard P. Moran
  • Publication number: 20120237647
    Abstract: A multi-functional platform food preparation device is disclosed which has the ability to fry, deep-fry, steam, stir fry, stage, drain, warm and grill foods conveniently on the same cooking platform. The cooking platform can include a built in reservoir for cooking soups, steaming with water, stir frying, and deep frying with oil. The cooking platform also can include a grilling section, a griddle/frying/cooking section, and a warming/draining section. The cooking platform also can include a drain chute connecting the reservoir to a catch bottle to aid in the clean up process. In addition, the reservoir can include a slosh ring positioned around the upper perimeter of the reservoir. Deep frying/boiling/steaming/stir frying, grilling, griddle/frying/cooking, and warming/draining sections can be contained on a single cooking platform to aid in the synchronized preparation of common meals to be prepared together in a fast, convenient and safe manner.
    Type: Application
    Filed: August 31, 2011
    Publication date: September 20, 2012
    Inventors: Marvin Dobert, Mark Groenhuyzen, Joseph Klingl, Jerry Sharber, Jack Lovley, II
  • Publication number: 20120213901
    Abstract: A food apparatus (10) for warming and cooking foodstuff is comprised of a container (12), container sidewalls (14), a container base (16), and handles (18). Basket inserts (20) with basket handles (30) hold foodstuff and may be submerged into hot liquid inside of the container (12) or set to rest on the edge of the front container sidewall (14) by an angled clip (36). The basket handles (30) face in the direction of the operator for ease of use. Sidewall mesh (26) and bottom mesh (28) holds foodstuff inside the basket insert (20), allowing hot liquid to enter and warm or cook foodstuff. Upon lifting the basket insert (20) from the container (12), the sidewall mesh (26) and bottom mesh (28) allow liquid to escape from the basket insert (20) while holding the foodstuff inside the basket insert (20).
    Type: Application
    Filed: February 16, 2012
    Publication date: August 23, 2012
    Inventors: Emanuel A. Kyris, Jared Raymond Simpson
  • Publication number: 20120213900
    Abstract: A cooking appliance in accordance with the present invention includes a base, a container engageable with the base and configured to receive one or more food ingredients, a blade assembly rotatably mounted in the container and a lid engageable with said container. The lid includes a chamber configured to hold a volume of liquid and a heating element for heating the liquid within the chamber to produce steam.
    Type: Application
    Filed: February 14, 2012
    Publication date: August 23, 2012
    Applicant: CONAIR CORPORATION
    Inventors: Joseph W. Zakowski, Barbara L. Schnabel, Maria Caruso
  • Publication number: 20120207892
    Abstract: A composition and method for providing a strong dough having a substantial quantity of fresh potatoes. Fresh potatoes are made into a mash and centrifuged to reduce the water content to about 70% by weight. Such potato mash can comprise over 50% by weight of the final dough. This dough can be used to make sheeted or extruded products. Such dough results in improved, more naturally-flavored products compared to products made entirely from dehydrated or partially-dehydrated potato derivatives. The method comprises finely slicing potatoes to form a potato slurry or mash; decanting excess water from the potato slurry; heating the potato slurry to a temperature no greater than about 190 degrees Fahrenheit; cooling the slurry to under 140 degrees Fahrenheit; and imparting a low amount of work input to a mixture of the slurry and other ingredients to form a shapeable dough.
    Type: Application
    Filed: April 20, 2012
    Publication date: August 16, 2012
    Applicant: FRITO-LAY NORTH AMERICA, INC.
    Inventors: Ponnattu Kurian JOSEPH, Renu MATHEW, Donald Vaughn NEEL, Sheyla Rivera RAMSAY
  • Publication number: 20120207900
    Abstract: A method of making pasta filata cheese (and the resulting cheese) uses a conventional pasta filata cheese making process except that the cheese mass, after cooking and stretching, is not cooled in brine or other liquid. Instead, the cheese is cooled through other means, such as by being rolled into the form of a sheet on a conveyor, and then cooled on the conveyor. The cheese may be (but need not be) frozen on the conveyor or thereafter, and comminuted.
    Type: Application
    Filed: April 5, 2012
    Publication date: August 16, 2012
    Inventor: Denis M. Singleton
  • Patent number: 8187650
    Abstract: The present invention relates to an egg tray that is used to sterilize an egg or to boil the egg soft or hard and in which an egg is washed, heated, sterilized, boiled soft or hard, dried, coated, inspected, cooled, and packed to increase the safety and the value of commodity of foods and to increase the productivity, a fixer for layering the egg trays to fix them, and a method for processing an egg by using the same.
    Type: Grant
    Filed: August 13, 2008
    Date of Patent: May 29, 2012
    Inventor: Joong-Min Park
  • Publication number: 20120128860
    Abstract: The present invention relates to a method for preparation of a vegetable material, wherein a living plant is treated with a cytokinin prior to harvest. The invention also relates to a method for preparation of food products, as well as food products comprising the vegetable material. The advantage of the method is that the vegetable material remains green longer during storage of the food product.
    Type: Application
    Filed: June 21, 2010
    Publication date: May 24, 2012
    Inventors: Ali Ebrahim Alawady, Bernard Grimm, Hendrikus Theodorus W.M. van der Hijden
  • Publication number: 20120128839
    Abstract: A method of processing meat is described. Embodiments of the method include treating a surface of intact meat while leaving a portion of an interior of the piece of intact meat uncooked. Surface treatment can reduce microorganism abundance on the surface. The surface-treated intact meat is subsequently ground. Surface-treatment includes, but is not limited to, heating the surface, irradiating the surface with ionizing or non-ionizing radiation, or treating the surface with an antimicrobial chemical. The surface-treatment prevents or reduces infusing microorganisms throughout the ground meat during grinding, resulting in ground meat that is safe for human consumption without being thoroughly cooked. Accordingly, hamburger or other ground meat can be served rare or otherwise undercooked and be safe for human consumption.
    Type: Application
    Filed: November 19, 2010
    Publication date: May 24, 2012
    Inventor: Douglas C. DaPuzzo
  • Patent number: 8151700
    Abstract: The present invention provides a process for the manufacture of frozen instant cooking pasta from elongated dried pasta products that substantially retains the pre-processing length of the dried pasta comprising the steps of; (i) dividing an elongated dried pasta products into one or more portions, each portion having a desired mass; (ii) loading each portion of pasta into one of a plurality of separate dosing devices; (iii) re-hydrating each portion of pasta within a dosing device; (iv) quenching the re-hydrated pasta resulting from step (iii); (v) freezing. Further embodiments are directed to the apparatus that is necessary for carrying out this process and the frozen product achieved.
    Type: Grant
    Filed: June 29, 2004
    Date of Patent: April 10, 2012
    Assignee: Conopco, Inc.
    Inventors: Roberto Nardi, Sandro Panaioli, Valerio Simeone
  • Publication number: 20120082776
    Abstract: A food processing system 10 comprising a cooking apparatus 12 and a cooling apparatus 14. The apparatus 12, 14 are similar and are configured for processing sausages which have casings which are fragile and easily ruptured. The apparatus 12 comprises a processing vessel 16 for containing a cooking liquid, a feed chute 18, a guide means in the form of jets 56.1, 56.2 and 56.3, a screw conveyer 22 and a discharge conveyer 24. The sausages are fed into the vessel 16 via feed chute 18. The jets 56.1, 56.2 and 56.3 guide the sausages into optimal positions relative to the screw conveyer 22 which conveys the sausages to the discharge conveyer 24. The jets 56.1, 56.2 and 56.3 also separate the sausages ensuring that the sausages do not “bunch up” when deposited into the vessel 16 and also ensure that the sausages are aligned and travel in a direction substantially parallel to the axis of rotation of the screw conveyer 22 thereby to reduce impact forces applied to the sausages by the conveyer 22.
    Type: Application
    Filed: April 1, 2010
    Publication date: April 5, 2012
    Inventors: Anton Schutte Le Roux, Roy Andrew Johnston, Hermann August Schultz, Daniel Roux, Taylor Uys
  • Publication number: 20120064211
    Abstract: A chef basket is disclosed. The basket includes a ring, a plurality of overhangs, the overhangs coupled to the ring and juxtaposed over each neighboring overhang, a plurality of interlocking wires forming a straining surface, the straining surface coupled to the ring; and at least two handles, the at least two handles rotatably coupled to the ring, wherein at least five different reversible configurations or orientations, including a collapsed configuration, a first standing configuration, a second standing configuration, a first configuration, and a second configuration, are formed.
    Type: Application
    Filed: September 7, 2011
    Publication date: March 15, 2012
    Applicant: TV WINNERS, INC.
    Inventors: MICHAEL SANDER, ISSIE KROLL
  • Publication number: 20120052174
    Abstract: Improved preconditioners (10) are provided for partial moisturization of human food or animal feed ingredients prior to downstream final processing thereof in an extruder (56) or pellet mill. The preconditioner (10) preferably includes an elongated housing (12) having a wall (14) with an inlet (20) and an opposed outlet (22). The housing (12) also has a larger diameter end wall (16) proximal to the inlet (20), a smaller diameter end wall (18) proximal to outlet (22), and a progressively converging housing wall (14) with a taper angle of from about 2-9°. A shaft (36) extends along the length of housing (14) and supports a plurality of outwardly extending mixing elements (46) positioned in axially and circumferentially spaced relationship along the length of the shaft (36). The outer margins (54) of the mixing elements (46) cooperatively define a taper along the length of the housing wall (14).
    Type: Application
    Filed: December 27, 2010
    Publication date: March 1, 2012
    Applicant: Wenger Manufacturing, Inc.
    Inventors: Marc Wenger, LaVon Wenger
  • Publication number: 20120045561
    Abstract: An energy-saving static stirring apparatus for automatically stirring a fluid includes a deflector adapted for stationary placement in a container that holds a fluid for boiling. The deflector may include at least one friction contact point for frictionally engaging the container to prevent movement of the deflector. An inner portion of the deflector may be configured for placement proximate to a center of the container. An outer portion of the deflector may be configured for placement proximate to a side of the container. One or more deflector ramps define one or more vent openings to impart lateral movement to heated fluid currents and/or vapor bubbles moving upwardly away from a heat source below the container and to redirect the fluid currents and/or vapor bubbles into a swirling motion that stirs the fluid without movement of the deflector.
    Type: Application
    Filed: October 31, 2011
    Publication date: February 23, 2012
    Inventor: Israel Harry Zimmerman
  • Publication number: 20120040062
    Abstract: A method of making precooked meat pieces using a hybrid cooking system comprises preheating meat pieces to a temperature of at least approximately 140° F. to create preheated meat pieces. The preheated meat pieces are transferred to an oven heated with an external heating source. The oven includes internal surfaces, and the external heating source assists in keeping the internal surfaces at a temperature below a smoke point of fat from the meat pieces. The preheated meat pieces are cooked in the oven to a water activity level of 0.92 or less to create precooked meat pieces. Optionally, flavoring could be applied to the precooked meat pieces after the precooked meat pieces have been removed from the oven and before the precooked meat pieces have cooled.
    Type: Application
    Filed: August 10, 2011
    Publication date: February 16, 2012
    Inventors: Brian J. Srsen, Richard M. Herreid
  • Publication number: 20120034354
    Abstract: A food heating system has a container within which the food is to be heated. The food heating system also has a heater means for heating either or both of the food present in the container or a fluid heating medium present in the container. At least part of either or both of the food present in the container or the fluid heating medium is in the liquid phase. The heater means is controlled so as to not raise the temperature of the fluid heating medium to the boiling point of the liquid present in the container. Further, the pressure within the container is increased so as to raise the boiling point of the liquid within the container. The food heating system causes the cooking period of the foodstuff to be reduced and reduces the amount of energy required to heat the foodstuff.
    Type: Application
    Filed: February 22, 2010
    Publication date: February 9, 2012
    Inventors: Ken Board, Alun Rhys Board
  • Patent number: 8105639
    Abstract: A process of precooking grains which comprises the steps of: a) Charging the grains into a reactor in a controlled manner; b) Applying a first negative pressure to the reactor; c) Heating the grains contained in the reactor; d) Applying a second negative pressure to the reactor; and e) Cooling the grains. Equipment for precooking grains comprises at least one reactor, which is associable with means for applying negative pressure.
    Type: Grant
    Filed: July 6, 2009
    Date of Patent: January 31, 2012
    Inventor: Werner Erwin Wagner
  • Patent number: 8039035
    Abstract: A batch rice production system suitable for retort sterilization operations is provided. The system includes blanching a dry rice product to a desired hydration pick-up to yield a partially hydrated rice product; and topically coating the partially hydrated rice product by mixing with an oil-in-water lubricating slurry including oil, an amount of water, desired seasonings, and optional additives, wherein the amount of water includes an amount necessary to substantially achieve a desired target hydration pick-up prior to charging a retort pouch with the hydrated rice product. The system permits manipulation of two points of hydration pick-up to achieve a target hydration pick-up enabling use of gentler fill feed mechanisms and increasing versatility in the selection of rice types and flavoring additives. A superior microwaveable, shelf-stable, commercially sterile, highly palatable rice product that resembles consumer-preferred stove-top prepared rice products is also provided.
    Type: Grant
    Filed: June 7, 2006
    Date of Patent: October 18, 2011
    Inventor: Paul W. Gics
  • Patent number: 8003154
    Abstract: This application provides a process for producing a refried bean product. The refried bean product contains both homogenized cooked bean particles and larger sized cooked bean particles and provides a texture typical of refried beans. The present process includes hydrating dried beans in water a period of time sufficient to increase the moisture content of the beans, cooking the hydrated beans in water, coarse grinding the cooked beans to provide a bean slurry, dividing the bean slurry into first and second portions, milling the first bean portion to provide a milled bean portion, homogenizing the milled bean portion with water to provide an homogenized bean portion, combining the homogenized portion and the second coarse ground bean portion with water, spices and lard to provide a combined bean mixture, and mixing the combined bean mixture to provide a refried bean product.
    Type: Grant
    Filed: January 17, 2007
    Date of Patent: August 23, 2011
    Assignee: Fairbault Foods, Inc.
    Inventors: James S. Nelson, Judene Smahel
  • Publication number: 20110151076
    Abstract: In order to reduce the glycemic load in the daily nutrition of diabetics, obese and for weight-reducing diets, this invention claims cooking or baking processes and other procedures for food—rich in carbohydrates—in which, the structure of the raw complex carbohydrates (amylose, amylopectin, etc.) is mostly preserved and/or short saccharides are encapsulated. This objective is attained by reducing the magnitude of the complex carbohydrate fractioning by the undesired effect of adiabatic heating during grain grinding, or during conventional cooking and also through the encapsulation of already processed monosaccharide's, disaccharides or broken carbohydrate chains in capsules within denaturalized protein matrixes, in order to make their digestion deeper and longer.
    Type: Application
    Filed: March 11, 2010
    Publication date: June 23, 2011
    Inventor: Jorge Luis Zapp Glauser
  • Publication number: 20110117259
    Abstract: An apparatus and method for controlling the movement of liquids into and out of a container is described. The apparatus includes a main container for holding the food product, a liquid inlet for providing liquid into the main container with the food product, and a liquid outlet for removing liquid from the main container without removing the food product. The apparatus can include a valve attached to the liquid inlet and a valve attached to the liquid outlet for automated regulation of inflow and outflow of the liquid from the main container. The apparatus also includes a heater associated with the main container for automated heating of the main container including the food/liquid, and a controller for automatically regulating the inflow/outflow of the liquid from the main container. The apparatus can be designed as a cleanable, portable, fully automated appliance for sprouting, rinsing, soaking, cooking, etc. food products.
    Type: Application
    Filed: November 15, 2010
    Publication date: May 19, 2011
    Inventors: David Storek, Robert P. Otillar, Antonia L. Sequeira
  • Publication number: 20110104349
    Abstract: An apparatus and method for cooking portioned food pieces in batches are disclosed. The apparatus comprises a cooking chamber for cooking the food pieces and a water removal chamber, beneath the cooking chamber, having a wastewater outlet, for discharging hot wastewater from the water removal chamber. A heating chamber is arranged around the cooking chamber, with a heating unit being arranged between the heating chamber and cooking chamber. A fresh water tank is connected to the heating chamber in order to fill the heating chamber with fresh water, and the heating chamber is connected to the cooking chamber to fill the cooking chamber with preheated fresh water. A wastewater tank is connected to the wastewater outlet. The wastewater tank and the fresh water tank are configured such that the fresh water in the fresh water tank is preheated by the hot wastewater in the wastewater tank.
    Type: Application
    Filed: November 2, 2010
    Publication date: May 5, 2011
    Applicant: Spaghettissimo International AG
    Inventor: Bruno FOSER
  • Publication number: 20110038999
    Abstract: An item of cookware having a reservoir for containing a cooking liquid is described herein. The cookware includes an outer surface sized for engagement with a cooking device and retention of one or more food items. A reservoir is disposed within the outer surface in a position for receiving heat from the cooking device. The reservoir is sized to contain one or more food items and a quantity of cooking oil or another liquid sufficient to cook the food items. The outer surface is sloped toward the reservoir, such that oil and other liquids from cooked food items placed on the outer surface drains into the reservoir for reuse, providing both health and economic benefits. The outer surface also receives heat from the cooking device sufficient to warm food items not currently being cooked.
    Type: Application
    Filed: August 13, 2009
    Publication date: February 17, 2011
    Inventors: Jeffrey Payne Lara, James Emmett Moody
  • Publication number: 20110003048
    Abstract: An electric rice cooker capable of increasing the water content of rice by a simple structure. The electric rice cooker (1) has a pot (10) in which food substances to be cooked including water and rice are contained, heating device (5, 6, 19) for heating the food substances to be cooked in the pot, a lid (11) for closing the opening of the pot, and a controller (9) for performing rice cooking steps including a water absorption step for allowing the rice to absorb the water by controlling the heating devices. The controller (9) raises the internal pressure of the pot (10) to 1.05-1.18 atm in the water absorbing step to allow the rice to absorb the water.
    Type: Application
    Filed: December 17, 2008
    Publication date: January 6, 2011
    Inventors: Naoki Sugimoto, Akio Hokimoto, Tetsuya Matsuoka, Naomi Shimomura, Daisuke Okamoto
  • Publication number: 20100310754
    Abstract: The present technology concerns the creation of healthy and appealing new foods made from tubers, such as healthy French Fries, and potato rings that have low surface area-to-volume ratios than the surface area-to-volume ratio of conventional potato products.
    Type: Application
    Filed: May 13, 2010
    Publication date: December 9, 2010
    Inventors: Caius ROMMENS, Mark Heap, Roshani Shakya