Heating Above Ambient Temperature Patents (Class 426/520)
  • Patent number: 11905501
    Abstract: The present invention relates to hop products, in particular to hop products for flavouring beer and enhancing the aroma of beers, ales and other brewed beverages. More specifically, the present invention relates to such products which are 100% hop-derived and which are readily dispersible in cold wort and beer. As a result of our research, we have determined that polar hop extracts, in particular aqueous extracts of hops, have emulsifying properties for hop oil or hop oil-based hop extract products. This has allowed us to develop hop flavouring and aroma products for beer consisting solely of natural products, without the need for artificial emulsifiers and thickening agents or solvents. Surprisingly and unexpectedly, we have found that our combinations of hop-derived constituents is readily dispersible in cold wort and in beer, even when formulated as a 100% hop-derived paste, and provides excellent hop flavour and aroma to the finished beer.
    Type: Grant
    Filed: October 19, 2017
    Date of Patent: February 20, 2024
    Inventor: Katarzyna Wolinska
  • Patent number: 11732949
    Abstract: The invention relates to an apparatus for cooling high-heat-treated food products with a flash-cooler, having a container for a pre-product to be cooled with an inlet for the pre-product to be cooled and an outlet for the cooled end product of the food product as well as cooling equipment, the cooling equipment having a cooling jacket associated to the container, through which at least one part of the wall of the container is cooled. The invention also relates to a heat-treatment line for food products, having one such apparatus. The invention also relates to a method for cooling high-heat-treated, particularly ultra-high-heat-treated food products, using a flash cooler having a container for a pre-product to be cooled, with an inlet for the pre-product to be cooled and an outlet for the cooled end product of the food product and cooling equipment.
    Type: Grant
    Filed: February 4, 2020
    Date of Patent: August 22, 2023
    Inventor: Gerhard Brockmann
  • Patent number: 11272721
    Abstract: Systems and methods for preparing and dispensing food contents, typically molten chocolate. In one aspect, a method for treating chocolate includes placing a quantity of chocolate in a pressure-controllable environment; heating the quantity of chocolate to a temperature of about 115 degrees Fahrenheit; decreasing the pressure of the pressure-controllable environment to about 5 Torr; and holding the pressure of the pressure-controllable environment at about 5 Torr for a predetermined period of time. Additional steps may include decreasing the pressure of the pressure-controllable environment to about 5 Torr at an average rate of about 8 Torr per minute; heating the quantity of chocolate to a temperature of about 115 degrees Fahrenheit may occur at a rate of about 2 degrees Fahrenheit per minute; and/or heating the quantity of chocolate to a temperature of about 115 degrees Fahrenheit may occur at a rate of no more than 1 degree Fahrenheit per minute.
    Type: Grant
    Filed: February 17, 2020
    Date of Patent: March 15, 2022
    Inventor: Matthew Rubin
  • Patent number: 10864162
    Abstract: Methods for making particles, such as nanoparticles, devices useful in the methods, and particles made by the method are described herein. The methods involves the use of microfluidic device, such that upon mixing solutions of the materials to form the particles (or a solution of the material or materials to form the particles and a non-solvent for the material or materials) at least two symmetrical microvortices are formed simultaneously. The method can be used to prepare polymeric or non-polymeric particles and hybrid particles, such as lipid-polymer hybrid particles, as well as such particles containing one or more agents associated with the particles.
    Type: Grant
    Filed: June 8, 2017
    Date of Patent: December 15, 2020
    Inventors: YongTae Kim, Zahi Fayad, Willem J. Mulder, Edward Fisher, Francois Fay, Omid C. Farokhzad, Robert Langer
  • Patent number: 10849325
    Abstract: The invention disclosed an intelligent dehumidification device for a hot air circulation baking system, which internally includes a compressor, a condenser, a throttle valve, an evaporator, a total heat exchanger, a controller, a heat dissipation fan, a liquid level sensor, a temperature and humidity sensor, an axial flow fan, a drain solenoid valve, a condensate collecting box and a temperature sensor and externally includes a dehumidification air inlet, a dehumidification air outlet, a fresh air inlet, a heat dissipation air outlet and a condensate discharge port.
    Type: Grant
    Filed: December 28, 2018
    Date of Patent: December 1, 2020
    Assignee: Hunan University of Science and Technology
    Inventors: Cailun Huang, Yongjun Tian, Jing Wang, Nian Zhang, Li Ouyang, Junwei Zhu, Kaixuan Zhang, Xiongsheng Yi
  • Patent number: 10798958
    Abstract: This document relates to ground meat replicas, and more particularly to plant-based products that mimic ground meat, including the fibrousness, heterogeneity in texture, beefy flavor, and red-to-brown color transition during cooking of ground meat.
    Type: Grant
    Filed: January 3, 2019
    Date of Patent: October 13, 2020
    Assignee: Impossible Foods Inc.
    Inventors: Ranjani Varadan, Sergey Solomatin, Celeste Holz-Schietinger, Elysia P. Cohn, Ariel Klapholz-Brown, Jennifer Woan-Yi Shiu, Aniket Kale, Jessica Karr, Rachel Fraser
  • Patent number: 10750757
    Abstract: The invention relates to the use of milk derived, denatured retentate in the preparation of milk-based compositions, which may be aerated or non-aerated, comprise a skimmed mild source, and/or have less than 0.5% w/w fat. The milk derived, denatured retentate allows the formation of microbubbles in an aerated skimmed milk composition, and thus retains certain desirable sensory perception characteristics such as a good mouthfeel and perceived thickness.
    Type: Grant
    Filed: January 23, 2015
    Date of Patent: August 25, 2020
    Assignee: Goodman Fielder PTE. LTD
    Inventors: Shantanu Das, Namrata Taneja, Sonya Dianne Olney, Ashling Ellis, Christopher Edward Hall, Harjinder Singh, Aiqian Ye
  • Patent number: 10477869
    Abstract: A novel substitute for sodium salt is described that comprises deactivated yeast and a salt compound selected from NaCl, a potassium salt, an ammonium salt, a magnesium salt and mixtures thereof. Also described are a composition comprising this new substitute and the use of this substitute in breadmaking and in prepared dishes.
    Type: Grant
    Filed: October 21, 2010
    Date of Patent: November 19, 2019
    Inventors: Pascal Lejeune, Camille Dupuy-Cornuaille, Michael Bultel
  • Patent number: 9717269
    Abstract: The application relates to a process comprising retorting a food product comprising thermally inhibited flour for a time from about 15 minutes to about 80 minutes to achieve a F0 value of at least 10.
    Type: Grant
    Filed: March 31, 2015
    Date of Patent: August 1, 2017
    Assignee: Corn Products Development, Inc.
    Inventors: Leslie Drew, Yadunandan L. Dar
  • Patent number: 9512389
    Abstract: The present invention relates to a hop extract having a reduced bitter taste which shows a fat absorption suppressing effect. More specifically the present invention relates to a hop extract oxidation-reaction product obtained by an oxidation-reaction of a hop extract.
    Type: Grant
    Filed: December 15, 2011
    Date of Patent: December 6, 2016
    Assignee: Kirin Holdings Kabushiki Kaisha
    Inventors: Yoshimasa Taniguchi, Yumie Kobayashi, Fumitoshi Manabe, Mikio Katayama
  • Patent number: 9334584
    Abstract: This invention pertains to a novel processing for preparing fibers from poly(?(1?3)glucan). The fibers prepared according to the invention, have “cotton-like” properties, are useful in textile applications, and can be produced as continuous filaments on a year-round basis. The process comprises solution spinning a 5-20% solids concentration of poly(?(1?3)glucan) in an aqueous alkali metal hydroxide, in particular NaOH at concentration of 2 to 10 weight-%, and coagulating the spun fiber in an acid coagulation liquid.
    Type: Grant
    Filed: December 21, 2011
    Date of Patent: May 10, 2016
    Inventors: John P. O'Brien, Kathleen Opper
  • Publication number: 20150118377
    Abstract: A heat exchange apparatus includes an outer shell defining a cavity and a volume-occupying member received within the cavity. The outer shell and the volume-occupying member cooperate to define a fluid-receiving volume therebetween. An opening in the outer shell defines a passageway for receiving a liquid to be heated therethrough. The opening includes a fastener for removably attaching to an open top of a container containing a liquid to be heated, wherein the liquid to be heated will flow from the container into the fluid-receiving volume when the apparatus is inverted and the liquid will flow back into the container when the bottle is returned to the upright position.
    Type: Application
    Filed: December 30, 2014
    Publication date: April 30, 2015
    Inventors: Julian A. Devlin, Marisa D. Devlin
  • 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: 9011953
    Abstract: The invention concerns a process for the treatment of heat-sensative fluid food products (P) in a UHT system (1), particularly dairy such as milk, cream, milk protein concentrate. The invention has the task, in a UHT system whose basic structure using an infusion chamber is described in [4], of ensuring an equal and constant dwell time as well as an equal and constant temperature trend for the entire treated food product downstream of an outlet of a mechanism in which the food product is subjected to direct heating by the introduction of steam, and to minimize fouling during heat maintenance of the food product in this area. This is achieved using process technology in that: The heated food product (P*) upstream of its heat main undergoes a predetermined pressure increase (?p) at a predetermined, unchanging location, and The pressure level upstream of the location before the relief lies above the pressure upstream of the location before the pressure increase (?p) (FIG. 1).
    Type: Grant
    Filed: January 21, 2011
    Date of Patent: April 21, 2015
    Assignee: GEA TDS GmbH
    Inventors: Manfred Kowalik, Ludger Tacke, Ludger Leiwering, Uwe Schwenzow, Dietrich Zimmermann
  • Patent number: 9011963
    Abstract: The present invention is directed to salt compositions and methods used to make them. Embodiments may include methods for preparing salt compositions that include aerosolizing a melted salt composition to form droplets, where the droplets form rounded particles. Embodiments may further include solid compositions, including rounded salt particles, where the particles are formed by aerosolizing a melted salt composition. The particles can have semisolid interiors with void spaces.
    Type: Grant
    Filed: November 21, 2013
    Date of Patent: April 21, 2015
    Assignee: S&P Ingredient Development, LLC
    Inventors: Neil Osterwalder, Sambasiva Rao Chigurupati, Pratik Nandan Bhandari
  • Patent number: 9005689
    Abstract: The invention concerns a flavor active composition obtainable by a multi-step reaction comprising a first reaction between an amino compound and a carbonyl compound to obtain a first intermediate reaction mixture, a second reaction with a second amino compound alone or in combination with a carbonyl compound to obtain a second intermediate reaction mixture, further separate reactions with another amino compound alone or in combination with a carbonyl compound to obtain further intermediate reaction mixture, further separate reactions with compounds from other chemical classes such as alcohols, phenolic compounds, epoxydes or organic acids and combinations thereof leading to suitable intermediates, a last reaction comprising a mixture of all the preceding intermediate mixtures alone or in combination with amino and/or carbonyl compounds to obtain the final flavor composition.
    Type: Grant
    Filed: July 7, 2010
    Date of Patent: April 14, 2015
    Assignee: Nestec S.A.
    Inventors: Tomas Davidek, Imre Blank, Thomas Hofmann, Peter Schieberle
  • Publication number: 20150093487
    Abstract: Disclosed herein are heating pad assemblies for a food serving container, wherein the assemblies comprise a heating pad and a pouch configured to hold the heating pad. Also disclosed are methods for warming a food serving container comprising steps of obtaining a heating pad; heating the heating pad; placing the warm heating pad in a pouch to obtain a heating pad assembly; and placing the heating pad assembly under the container.
    Type: Application
    Filed: September 27, 2013
    Publication date: April 2, 2015
    Inventor: Marna June LAWS
  • Patent number: 8993017
    Abstract: The present invention relates to animal food products and methods of producing thereof. The methods of the present invention comprise mixing a binding agent with feed meal at a temperature of between about 10° C. and about 70° C. to produce a mash, passing the mash through an extruder to form an animal feed product, and drying the animal feed product. In certain embodiments, the temperature of the meal, mash and final product is kept at 70° C. or below.
    Type: Grant
    Filed: December 18, 2009
    Date of Patent: March 31, 2015
    Assignees: Hill's Pet Nutrition, Inc., Kansas State University Research Foundation
    Inventors: Xiuzhi Susan Sun, Jihong Li, Pavinee Chinachoti, Luis J. Montelongo
  • Patent number: 8986767
    Abstract: An additive manufacturing system for printing a chocolate confection, the system comprising a platen, a print head, and a cartridge configured to be removably secured to the print head, wherein the cartridge contains a supply of the chocolate material.
    Type: Grant
    Filed: March 28, 2012
    Date of Patent: March 24, 2015
    Assignee: Stratsys, Inc.
    Inventor: J. Samuel Batchelder
  • Patent number: 8974849
    Abstract: The present invention is directed to a technique of producing an ultra-concentrated liquid coffee that is shelf-stable at ambient temperature without the need for refrigeration or freezing. This invention further relates to a process for manufacturing ultra-concentrated stabilized liquid coffee with enhanced freshness, aroma and flavor retention without acidity or bitterness.
    Type: Grant
    Filed: October 12, 2012
    Date of Patent: March 10, 2015
    Inventor: Aly Gamay
  • Publication number: 20150050406
    Abstract: A popcorn popping unit comprises a blower unit and a carafe. The carafe and blower unit are removably attachable. The carafe may have a double wall construction. The blower unit has a heating element and a blower fan. The blower unit is adapted to direct heated air into the carafe and to pop the kernels of corn. The carafe is selectively configurable to be vented during cooking operations and to be sealed for use as a serving dispenser for the popped kernels of corn after cooking is complete.
    Type: Application
    Filed: January 30, 2014
    Publication date: February 19, 2015
    Inventors: Michael Mastroianni, Rong Liu, Bikram Sohi, William A. Bucklew
  • Patent number: 8956676
    Abstract: The present invention relates to a method for the manufacture of a composition comprising proteins and fats, said method providing a simple and non-expensive way of obtaining fat-containing proteinaceous products of high nutritional value that are easy to handle and at the same time possess high stability towards coalescence and oxidation. More particularly, a method is provided for the manufacture of a composition comprising protein and fat in disperse form, the method comprising the following steps: (i) providing a suspension having a pH value higher than 7.0, said suspension comprising water, proteinaceous material, fat, and optionally alkali; (ii) incubating the suspension from (i) at a temperature in the interval 50-150° C.
    Type: Grant
    Filed: January 22, 2009
    Date of Patent: February 17, 2015
    Assignee: Hamlet Protein A/S
    Inventors: Ole Kaae Hansen, Tommas Neve
  • Patent number: 8940353
    Abstract: In one embodiment, a method comprises adding ingredients to a mixing chamber, the ingredients comprising: one or more non-dairy first ingredients; one or more second ingredients operable to facilitate Maillard browning reactions; and one or more third ingredients selected from the group consisting of stabilizers, vitamins, minerals, flavors, functional ingredients, salts, antioxidants, sugar, and water. The method also comprises mixing to yield a mixture having the ingredients dispersed substantially evenly throughout. The method further comprises processing the mixture to yield a non-dairy beverage.
    Type: Grant
    Filed: December 6, 2011
    Date of Patent: January 27, 2015
    Assignee: Whitewave Services, Inc.
    Inventors: Neal Allan Bringe, James Casey Waksmonski
  • Patent number: 8932657
    Abstract: The disclosure relates to methods and apparatuses for the production of cheese. In one embodiment, the disclosure relates to methods and apparatuses for making pasta filata cheese. In one embodiment, a microwave system is used for the production of pasta filata cheese.
    Type: Grant
    Filed: December 13, 2013
    Date of Patent: January 13, 2015
    Assignee: Johnson Industries International, Inc.
    Inventors: Peter F. Nelles, Gary L. Nesheim, Grant L. Nesheim
  • 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
  • Patent number: 8916219
    Abstract: A method and an apparatus (1) serve for the automatic batch-wise production of a slurry containing a sugar component, i.e. sugar or a sugar substitute, for producing confectioneries. A liquid is fed into a weighing and mixing container (2) in a batch-wise and weight-accurate way. A sugar component as a dry material is fed into the container (2) in a batch-wise and weight-accurate way to produce a mixture. The liquid and the dry material are fed into container (2) and the mixture is mixed such that a slurry having a share of dry substance of at least 85% is produced. The liquid, the dry material, the mixture and/or the slurry is/are heated such that the slurry has a temperature of at least 70° C.
    Type: Grant
    Filed: September 13, 2011
    Date of Patent: December 23, 2014
    Assignee: CHOCOTECH GmbH
    Inventor: Sieghart Philipp
  • Patent number: 8911811
    Abstract: A coffee maker and method of operating the same is shown. The method includes deactivating a heating plate of the coffee maker when a drip pan is positioned thereon, soliciting a user-selection of a serving size from a plurality of serving sizes when the drip pan is positioned on the base, and operating a pump of the coffee maker to advance fluid to a filter basket in accordance with the selected serving size.
    Type: Grant
    Filed: December 27, 2011
    Date of Patent: December 16, 2014
    Assignee: Whirlpool Corporation
    Inventors: Arren J. McCormick, Ben C. Shao
  • Publication number: 20140348999
    Abstract: A machine for making and dispensing chocolate, comprising: at least one chocolate processing container; a chocolate dispenser tap connected to the processing container for allowing chocolate dispensing; at least a first mixer associated with the container for mixing the chocolate being processed; thermal treatment means associated with said at least one processing container and designed to heat and/or cool the walls of said processing container; an operating and control unit, designed to control said thermal treatment means so as to bring, in sequence in terms of time, the chocolate being processed in said at least one container; to a first, chocolate melting temperature; to a second temperature, which is lower than the first temperature; to a third temperature, which is between the second temperature and the first temperature.
    Type: Application
    Filed: May 16, 2014
    Publication date: November 27, 2014
    Applicant: ALI S.p.a. - CARPIGIANI GROUP
    Inventors: Andrea COCCHI, Roberto LAZZARINI
  • Patent number: 8889209
    Abstract: The present invention relates to a method of treating a whey protein by microparticulation. The microparticulation comprises heat treatment and mechanical processing of the whey protein. The method comprises the steps that the protein concentrate is caused to pass a high pressure pump and that the protein concentrate, at elevated pressure, is thereafter heat treated. After the heat treatment, the protein concentrate undergoes a mechanical processing.
    Type: Grant
    Filed: November 21, 2007
    Date of Patent: November 18, 2014
    Assignee: Tetra Laval Holdings & Finance S.A.
    Inventors: Dieter Kruesemann, Jan Nordanger
  • Publication number: 20140328989
    Abstract: Apparatus for heating a wedge-shaped food product, such as one or more slices of pizza, includes an assembly and a handle mechanically connected with the assembly. The assembly includes a first arm including a side wall and a floor, and a second arm including a side wall and a floor. The second arm is pivotably connected with the first arm such that the wedge-shaped food product can be held between the first arm and the second arm with the wedge-shaped food product being supported by the floors of the first and second arms and abutting the side walls of the first and second arms. Additional supports may be provided between the arms. The handle may be removeably connected with the assembly, for example, via a riser.
    Type: Application
    Filed: July 14, 2014
    Publication date: November 6, 2014
    Inventor: John Charles POKOTYLO
  • Patent number: 8877277
    Abstract: A method for making an expanded snack piece using supercritical fluid extrusion is disclosed. A mixture of shear thinning starch and heat-sensitive ingredients are input into an extruder, hydrated, and mixed with supercritical fluid. The extrudate can be subjected to further processing to set or alter its structure.
    Type: Grant
    Filed: November 29, 2011
    Date of Patent: November 4, 2014
    Assignee: Frito-Lay North America, Inc.
    Inventor: Girish Ganjyal
  • Patent number: 8877278
    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: Grant
    Filed: November 21, 2013
    Date of Patent: November 4, 2014
    Assignee: Frito-Lay North America, Inc.
    Inventors: Ponnattu Kurian Joseph, Renu Mathew, Sheyla Rivera Ramsay
  • Patent number: 8871290
    Abstract: To provide a method for producing alpharized rice in which a soaking process does not need to be provided and a shape of rice grains is maintained. Means of Solution Such technical measure is taken that pressurized steam-boiling step in which raw material rice grains are steam-boiled with pressurized steam, a cooking step in which the rice grains after the pressurized steam-boiling step is alpharized, a high temperature drying step in which the rice grains after the alpharizing step are dried at high temperature, and a low temperature drying step in which the drying is performed at temperature lower than the high temperature drying step are sequentially provided without providing a soaking step, and an alpharized layer is formed on a surface of the rice grains by pressurized steam-boiling before the cooking step.
    Type: Grant
    Filed: January 18, 2012
    Date of Patent: October 28, 2014
    Assignee: Satake Corporation
    Inventors: Takeshi Fukumori, Keishi Wakabayashi
  • Publication number: 20140314851
    Abstract: The invention relates to liquid nutritional compositions, particularly shelf stable liquid nutritional compositions including compositions comprising non-hydrolysed whey protein, and methods of producing and using these compositions.
    Type: Application
    Filed: November 2, 2012
    Publication date: October 23, 2014
    Inventors: Rama Mohana Rao Gulla, Roger Richard Schwarzenbach, Esra Cakir-Fuller
  • Publication number: 20140295034
    Abstract: The present invention relates to an edible composition, a method for making the same and edible items comprising the composition. The edible items can be used to produce yet more intricate edible products.
    Type: Application
    Filed: August 16, 2012
    Publication date: October 2, 2014
    Applicant: KRAFT FOODS R & D, INC.
    Inventors: Fabienne Bousselet-Kilger, Guenther Boguth
  • Publication number: 20140295044
    Abstract: A method for making and dispensing liquid or semi-liquid food products is implemented in a machine including a one containment tank for containing a liquid basic product, a processing circuit for that product, to obtain a liquid or semi-liquid food product, a dispenser for dispensing the food product, an actuator acting on the basic product and/or on the food product and/or on parts of the machine, and a user interface for controlling the making and dispensing. The method, implemented by a control and processing unit connected with the user interface, includes: measuring one or more operating parameters, activating a first data communication for obtaining the operating parameters, receiving the operating parameters, activating a second data communication with the user interface for receiving commands representing selectable settings of preparations, and controlling the actuator as a function of the operating parameters and commands received.
    Type: Application
    Filed: March 24, 2014
    Publication date: October 2, 2014
    Applicant: ALI S.p.a. - CARPIGIANI GROUP
    Inventors: Andrea COCCHI, Mauro TORTONESI, Cesare STEFANELLI, Roberto LAZZARINI
  • Publication number: 20140287119
    Abstract: Devices, systems, and methods are provided for baking a food product in a portable baking oven. The baking oven includes a main body, lower and upper stones, a heat shield suspending the upper stone above the lower stone, and a heat element emanating heat upward to a rotating flat panel having the lower stone thereon. Convection heat from the heat element moves upward from below the rotating flat panel and past a periphery of the flat panel, channeled by the heat shield to the upper stone, to move along the upper stone, and then down along the heat shield, on the opposite side. With this arrangement, the heat element heats the upper and lower stones with convection heat moving between the lower and upper stones in a side-to-side manner.
    Type: Application
    Filed: February 20, 2014
    Publication date: September 25, 2014
    Applicants: Pizza Chef Grill, Inc., GRI Capital, LLC
    Inventors: Roger Dahle, Derrick Longson, Wayne B. Hardy, Deno R. Blau
  • Publication number: 20140272051
    Abstract: A device for discharging milk and/or milk froth, including a pump to convey milk from a container, a flow-heater, and an output for discharging milk, embodied cooperating with each other such that milk conveyed via the pump and heated via the flow-heater can be discharged from the output. At least one steam generator is provided cooperating with the flow-heater such that downstream in reference to the flow-heater and upstream in reference to the output, steam can be fed to the milk for an additional heating step. An air valve to create milk froth is provided, and the air valve is openable to introduce air upstream in reference to the flow-heater.
    Type: Application
    Filed: June 2, 2014
    Publication date: September 18, 2014
    Inventors: Heinrich Kindler, Heinz Oberholzer, Heinz Vetterli
  • Publication number: 20140272063
    Abstract: A food cabinet is provided that includes an enclosure with an access door, shelves carried by and vertically arranged within the enclosure, and a heat transfer arrangement. The heat transfer arrangement includes a pump, fluid conduits coupled with the pump and associated with the shelves of the enclosure, a primary tank, and an auxiliary tank. The primary tank is fluidly connected to the pump and contains a heat transfer medium. The auxiliary tank is coupled with the primary tank and provides make-up heat transfer medium to the primary tank. Also provided is a method of warming food using such a food cabinet that includes the steps of placing a food item on one of the shelves, heating the heat transfer medium to a temperature between 200° F. and 250° F., and pumping the heat transfer medium through the shelf.
    Type: Application
    Filed: March 12, 2014
    Publication date: September 18, 2014
    Applicant: Thermodyne Foodservice Products, Inc.
    Inventors: Tim P. Tippman, Barry L. Tippmann
  • Patent number: 8834950
    Abstract: An object of the present invention is to provide a method for inhibiting the deterioration of eating-quality characteristics of a food containing gelatinized starch and to keep their eating-quality characteristics as just prepared after a relatively prolonged storage under freezing, refrigerating, chilling or room temperature. The present invention achieves the above object by a method of permeating of maltose and/or ?,?-trehalose or saccharides comprising the same and other oligosaccharides in a prescribed ratio into the above food containing gelatinized starch by admixing the saccharide to the food and holding them at relatively high temperature for a prescribed period.
    Type: Grant
    Filed: May 22, 2007
    Date of Patent: September 16, 2014
    Assignee: Hayashibara Co., Ltd.
    Inventors: Hideki Fukushima, Takashi Ohtsuki, Naohiko Katagiri, Toshio Miyake
  • Patent number: 8815324
    Abstract: An all-natural fruit product and method of making the product is provided. The fruit product comprises fruit puree, an added natural sweetener and no non-natural sweeteners, about 0.05% to about 0.5% by total weight of the fruit product of a galactomannan, added pectin in an amount of from about 0.4% to about 2.0% by total weight of the fruit product. The fruit product has a pH of about 3.0 to about 4.2, is shelf stable and has a Brix of from about 20° to about 40°.
    Type: Grant
    Filed: October 26, 2009
    Date of Patent: August 26, 2014
    Assignee: Tropicana Products, Inc.
    Inventors: Patrick Patterson, Denise Fong
  • Patent number: 8815322
    Abstract: The invention relates to the processing of cheese, and in particular to a method of liquefying cheese to produce a low viscosity product with enhanced handling properties. The invention also relates to various cheese products prepared from such liquefied cheese, those products retaining varietal characteristics of the cheese subjected to liquefaction, as well as exhibiting useful storage longevity.
    Type: Grant
    Filed: April 10, 2008
    Date of Patent: August 26, 2014
    Assignee: Food Mechanique Australia Pty Limited
    Inventor: Stanley Alan Robert Kilroy
  • Publication number: 20140234507
    Abstract: The invention provides methods and devices for heating or cooling viscous materials such as meat emulsions useful for producing food and other products. The devices include a heat exchanger comprising a first plate, a second plate attached to the first plate, and a first spacer and a second spacer arranged between the first plate and the second plate. The first plate, the second plate, the first spacer, and the second spacer define at least one temperature controlled passage for a product to pass through the heat exchanger.
    Type: Application
    Filed: June 29, 2012
    Publication date: August 21, 2014
    Inventors: Kevin J Cully, Andrew Joseph Brinkmann, Ronald Lee Nash, William D. Short, Trent C. Lorraine, Jerry J. Hankins
  • Publication number: 20140220174
    Abstract: A sterilized food product containing starch, the starch having: (a) an amylose content of at least 60 wt. %; (b) a median particle size of between 1 and 15 ?m, at least 90 wt. % of the starch particles having a particle diameter of less than 50 ?m; and (c) a non-digestible starch content of less than 50 wt. %. The product is obtained by heating and rapidly cooling the starch product and has a high slowly digestible starch content. It is suitable for use in the treatment of diabetes, obesity, insulin resistance, or for postprandial glucose response.
    Type: Application
    Filed: January 7, 2014
    Publication date: August 7, 2014
    Applicant: N.V. Nutricia
    Inventors: Evan ABRAHAMSE, Wynette Hermina Agnes KIERS, Houkje BOURITIUS, Koenraad Gerard Christoffel WEEL
  • Patent number: 8795758
    Abstract: The present invention relates to a process to prepare a dried vegetable product comprising the steps of —subjecting a vegetable to a hypertonic heat shock by contacting (preferably submerging) the vegetable with (in) a hypertonic heat shock solution comprising at least one edible salt, at a temperature of 101 to 112 degrees C.; —coating the hypertonically heat shocked vegetable with a coating mix and —drying the coated hypertonically heat shocked vegetable.
    Type: Grant
    Filed: July 13, 2009
    Date of Patent: August 5, 2014
    Assignee: Conopco, Inc.
    Inventors: El-Sayed Abdel-Fattah, Rudi Günter Mueller, Vicki Clarissa Dey-Weisbecker
  • Publication number: 20140199457
    Abstract: An apparatus for making cheese including a whey conduit, a milk conduit, and a heat exchange device between the whey conduit and the milk conduit. Preferably, the heat exchange device includes a heat transfer circuit including a heat transfer conduit, heat transfer medium in the heat transfer conduit, a whey heat exchanger between the whey conduit and the heat transfer conduit, and a milk heat exchanger between the heat transfer conduit and the milk conduit. A thermal storage device can be in thermal contact with the heat exchange device to allow heat energy from the whey to be accumulated and stored for future use in heating incoming milk. The thermal storage device includes a thermal storage conduit, a thermal storage heat exchanger between the heat exchange device and the thermal storage conduit, thermal storage medium in the thermal storage conduit, and a thermal storage tank.
    Type: Application
    Filed: March 18, 2014
    Publication date: July 17, 2014
    Applicant: Rohde Brothers, Inc.
    Inventor: Michael E. Rohde
  • Patent number: 8778434
    Abstract: A method and system for preparing a granulated product, whereby one or more ingredients are first ground in a centrifugal grinding unit, and then granulated in a centrifugal granulating unit before being fed to a centrifugal mixing and flavoring unit; each of the centrifugal units having a tubular outer shell having an axis and defining a processing chamber; and a powered shaft housed in the shell, coaxially with the axis, and fitted with a row of appendixes projecting radially from, and connected integrally and interchangeably to, the shaft.
    Type: Grant
    Filed: March 30, 2011
    Date of Patent: July 15, 2014
    Assignee: Soremartec S.A.
    Inventor: Fabio Federici
  • Patent number: 8778431
    Abstract: A nutrition-enriched rice manufacturing method includes a harvesting process of harvesting raw unhulled rice as a starting material from a paddy field, a nutrition enriching process of generating nutrition-enriched unhulled rice by heating the raw unhulled rice of which average moisture content is at a predetermined level of 20% by weight or more with a microwave heating device and heat-retaining the raw unhulled rice for a predetermined period of time with a heat retention device, and a drying, hulling and polishing process of drying nutrition-enriched unhulled rice so as to have an average moisture content suitable to a long-term storage, hulling to remove chaff, and polishing to remove embryo and bran layer so as to obtain nutrition-enriched polished rice which abundantly contains gamma aminobutyric acid in an endosperm part.
    Type: Grant
    Filed: May 17, 2011
    Date of Patent: July 15, 2014
    Inventors: Toshiharu Ando, Tsuyako Ando
  • Publication number: 20140193560
    Abstract: The present invention relates to an overboil ring apparatus which can be used when liquids are being heated or stirred. The ring is placed on a pot, pan, or cooking basin. The ring has a symmetric and decreasing diameter at different heights of the ring and having an opening therein. The ring can be formed of silicone.
    Type: Application
    Filed: January 3, 2014
    Publication date: July 10, 2014
    Inventor: Charles Viancin
  • Patent number: 8771776
    Abstract: A method to produce a food product comprises the steps of providing a plurality of flint corn kernels; drying the flint corn kernels; popping the flint corn kernels; cooling the porous, airy, elastic foam particles produced during popping; cutting with a moving blade said porous, airy foam particles into pieces having a width greater than 0.005 inches to produce an elastic, air entrained popcorn flour occupying a volume; and, vacuum packaging the elastic popcorn flour to reduce the volume occupied by the popcorn flour.
    Type: Grant
    Filed: November 2, 2011
    Date of Patent: July 8, 2014
    Inventors: Todd W Gocha, Joseph Dileonardo