Cooking, E.g., Broiling, Baking, Etc. Patents (Class 426/523)
  • Patent number: 10413613
    Abstract: The invention relates to a method for producing a mixture containing a hydrated egg product and a substance of interest, wherein the mixing is carried out by means of ultrasonic nebulization. The method comprises: beating at least one egg product until it is in a foam state; adding at least one substance of interest, in the form of a pressurized mist, to the foamy egg product; mixing until an emulsified mixture in a foam state is obtained; suctioning the emulsified mixture in order to transfer same to a dehydrator; dehydrating the emulsified mixture until a moisture level no greater than 5% is obtained; grinding the emulsified mixture to the desired grain size distribution; and sterilizing the ground mixture. The invention also relates to the mixtures produced using said method, and to the products containing said mixture.
    Type: Grant
    Filed: May 25, 2015
    Date of Patent: September 17, 2019
    Inventor: Andrés Abelino Choza Romero
  • Patent number: 10028513
    Abstract: A production system for moisture and texture detection and control in tortilla and tortilla chip production includes a production line, including a cooker/grinder, a sheeter/cutter, an oven, an equalizer, a fryer, and a cooler/packaging machine; and a production control unit, including a processor, non-transitory memory, an input/output component, a moisture controller, a temperature controller, a belt speed controller, a masa moisture sensor, a chip moisture sensor, laser sensors for measuring surface texture of baked and fried chips, a laser controller, a texture classifier, a feedback controller. Also disclosed is a method for production control, including controlling moisture content, measuring masa moisture, controlling oven, measuring baked surfaces, measuring fried surfaces, classifying baked surfaces, classifying fried surfaces, optimizing oven temperature, optimizing oven belt speed, storing and characterizing historical records.
    Type: Grant
    Filed: March 2, 2016
    Date of Patent: July 24, 2018
    Inventor: Brian E. Bartlett
  • Patent number: 9615691
    Abstract: The present invention relates to manufacturing of kitchen appliances, and particularly to air fryer, comprising fryer body, liner, frying basket provided within the liner, electrical heating tube arranged above the frying basket and fan located above the heating tube. Side wall of the frying basket is thin plate and bottom of the frying basket is grid. Air channel is provided between the liner and the frying basket. Swirl guide cylinder is provided externally at the bottom of the frying basket and is connected with the side wall of the frying basket. Air inlets for forming rotary air flow are opened on the bottom of the swirl guide cylinder. The air inlets divert the air flow in a same direction and form a swirl. With such configuration, the frying basket is simple in structure, the liner is easy to manufacture and clean, and the frying basket is better supported.
    Type: Grant
    Filed: December 7, 2015
    Date of Patent: April 11, 2017
    Inventor: Shaoji Yan
  • Patent number: 9050784
    Abstract: A back-sheet for a photovoltaic module is provided comprising a fire resistant polymeric film and a second polymeric film adhered to the fire resistant polymeric film. The fire resistant polymeric film comprises a polymer that does not melt at temperatures below 275° C. and an inorganic particulate filler selected from inorganic metal oxides and inorganic metal nitrides, and combinations thereof. The fire resistant polymeric film contains from 40 to 75 weight percent inorganic particulate filler based on the total weight of the film, and the fire resistant polymeric film has an average thickness of at least 85 microns. A photovoltaic module comprising such a back-sheet is also provided.
    Type: Grant
    Filed: December 9, 2011
    Date of Patent: June 9, 2015
    Assignee: E I DU PONT DE NEMOURS AND COMPANY
    Inventors: Brian C. Auman, Carl Robert Haeger
  • Patent number: 9044023
    Abstract: A method and system for preparing naan bread is provided. A conveyor oven is used to bake flattened and pre-shaped naan bread loaves. The conveyor oven uses high temperature gas heat to bake the naan, imparting traditional characteristics such as the slightly smoky or scorched appearance. The oven interior is preferably lined with stone, granite, clay or porcelain to enhance baking and provide traditional flavor.
    Type: Grant
    Filed: March 4, 2011
    Date of Patent: June 2, 2015
    Assignee: FGF BRANDS INC.
    Inventors: Sam Ajmera, John Gordon, Dragan Janus
  • Publication number: 20150118378
    Abstract: The grill of the present disclose cooks a food product in a substantially vertical direction. A chute can supply a food product to two rotating belts that grip the food product between them, and pass it between opposing heaters or burners that are also substantially vertically oriented. The food product is cooked on both sides simultaneously, and the belts apply grill or char marks to the food product. Food product can also be monogrammed or branded on one or both sides with text, symbols or letters. Drippings from the food product can be collected without interfering with operation of the burners. The grill can be operated at pyrolytic temperatures to be self-cleaning.
    Type: Application
    Filed: October 28, 2014
    Publication date: April 30, 2015
    Inventors: Douglas S. JONES, Janice M. K. JAFERIAN
  • Patent number: 9017751
    Abstract: The invention relates to a method for determining the residual time until a cooking process of a foodstuff (12) has been finished. At first a set temperature value for a core (14) of the foodstuff (12) is defined. Next the actual temperatures in the core (14) of the foodstuff (12) at predetermined times are measured and the time dependence of the measured temperature in the core (14) of the foodstuff (12) is determined. At last the time dependence of the measured temperature is compared with the set temperature value and “the residual time of the cooking process is estimated. The invention relates further to a corresponding apparatus for determining the residual time until a cooking process of a foodstuff (12) has been finished.
    Type: Grant
    Filed: November 8, 2007
    Date of Patent: April 28, 2015
    Assignee: Electrolux Home Products Corporation N.V.
    Inventor: Dominik Rauh
  • Publication number: 20150110939
    Abstract: Disclosed herein is one embodiment of a camp cooker system. The camp cooker system includes a handle, an elongate arm that includes a proximal end and a distal end, and a stand. The proximal end of the elongate arm is coupled to the handle and the distal end of the elongate arm is coupleable to one or more food items to support the one or more food items adjacent a heat source. The stand is for supporting, free of a user's supporting force, at least the distal end of the elongate arm a distance above a ground terrain. The stand includes a top end and a bottom end, with the top end being detachably coupled to the elongate arm and the bottom end being engageable with the ground terrain. The engagement of the bottom end with the ground terrain anchors and supports the system.
    Type: Application
    Filed: October 22, 2014
    Publication date: April 23, 2015
    Inventors: Randy J. Benson, Lane A. Ekberg, Shane Rawlings
  • Patent number: 8993026
    Abstract: The present invention relates to an infrared-style broiler sized to be portable, safe, and occupy minimal space, while still providing surface area for use in warming foods. The warming surface may be heated from below by way of radiant heat and/or may be heated by way of venting hot air from the inside of the broiler to the warming surface by way of vents.
    Type: Grant
    Filed: May 6, 2013
    Date of Patent: March 31, 2015
    Assignee: SCI Direct, LLC
    Inventors: Jon P. Molnar, Neil R. Tyburk
  • Patent number: 8993025
    Abstract: A fryer is provided for cooking food in a small volume of oil. The fryer includes a main body with a seat for supporting a tilted tank designed to contain the volume of oil in a bottom angular portion thereof. The fryer also includes a heater, and at least one mixing blade inside the tank.
    Type: Grant
    Filed: May 25, 2010
    Date of Patent: March 31, 2015
    Assignee: De' Longhi Appliances S.R.L.
    Inventor: Giuseppe De'Longhi
  • Publication number: 20150086696
    Abstract: Fresh pastas which can be stored in a frozen state for a long time and which retain favorable appearance and texture comparable to freshly boiled fresh pastas even after being thawed are provided. The fresh pastas have a surface roughness with Ra being from 1.0 to 10.0 ?m on average and/or Ry being from 10 to 50 ?m on average.
    Type: Application
    Filed: June 17, 2013
    Publication date: March 26, 2015
    Applicant: NISSHIN FOODS INC.
    Inventors: Tatsurou Maeda, Kentarou Irie, Yumiko Nakanishi
  • Patent number: 8986800
    Abstract: Cooking bag containing a copolymer containing monomer units of a dimerised fatty acid or a derivative thereof. Use the cooking bag for cooking food. A process for storing and cooking of food comprising the steps: a) filling the cooking with food, b) storing the filled cooking bag at a temperature below 0° C., c) cooking the food.
    Type: Grant
    Filed: September 7, 2010
    Date of Patent: March 24, 2015
    Assignee: DSM IP Assets B.V.
    Inventors: Atze Jan Nijenhuis, Paul Willem Jan Van Den Heuvel, Paul Alexander Moruzi
  • Publication number: 20150079259
    Abstract: An apparatus and method for cooking, heating, or drying in which, as items or materials are conveyed through a heating chamber by a linear, spiral, or other type of conveyor, hot combustion product gases are delivered upwardly through an upwardly extending first annulus or other flow gap which is closest to the conveyor. The hot combustion product gases are then delivered downwardly through the heating chamber into contact with the items or materials on the conveyor. Next the combustion product gases are delivered from the lower portion of the heating chamber into the lower portion of a second annulus or other flow gap or passage. The second flow gap or passage is separated from the heating chamber by the first annulus or other flow gap. Subsequently, the combustion product gases are delivered upwardly through the second flow gap or passage.
    Type: Application
    Filed: June 16, 2014
    Publication date: March 19, 2015
    Inventor: Mallik Ahmed
  • Publication number: 20150079260
    Abstract: A grilling belt includes a flexible support having first and second major surfaces, an extruded fluoropolymer layer overlying the first major surface, and a cast or skived fluoropolymer layer overlying the extruded fluoropolymer layer. Another grilling belt can include a support having first and second major surfaces, and a first fluoropolymer film overlying the first major surface. The support can include a first fabric having a first bias angle, and a second fabric laminated to the first fabric and having a second bias angle different from the first bias angle by between 20° and 160°.
    Type: Application
    Filed: November 17, 2014
    Publication date: March 19, 2015
    Inventors: Hua Fan, Anne B. Hardy, Timothy P. Pollock, Ephraim P. Lin
  • Publication number: 20150079250
    Abstract: An apparatus for cooking or smoking and a fuel combustor therefor. In the cooking or smoking apparatus and method, combustion products produced by the combustor, by a gas burner, or by other means are preferably delivered upwardly through an upwardly extending inner flow gap which at least partially surrounds a cooking or smoking chamber. The combustion products are preferably then delivered downwardly through the cooking or smoking chamber and then upwardly through an upwardly extending outer flow gap which is outside of the inner flow gap and which also at least partially surrounds the cooking or smoking chamber.
    Type: Application
    Filed: June 16, 2014
    Publication date: March 19, 2015
    Inventor: Mallik Ahmed
  • Publication number: 20150072054
    Abstract: A method of heating an item in a cavity of a cooking appliance including the steps of detecting the size of the item at a first time during a cooking cycle and detecting the size of the item at a second time during the cooking cycle. The cooking cycle is then controlled at least partially based on the size of the item at the second time during the cooking cycle. A cooking appliance for carrying out the method is also provided.
    Type: Application
    Filed: September 9, 2013
    Publication date: March 12, 2015
    Applicant: Whirlpool Corporation
    Inventor: PRASHANT RUPEREE
  • Publication number: 20150056354
    Abstract: A heat-shrinkable polymeric cover provides a safe, low cost way to cover a food service pan during food preparation, storage, cooking, transport and reheating. The food pan cover can have a closed top end having a first top edge and a second top edge and an open bottom end having a first bottom edge and a second bottom edge. A first side seal extends from the top end to the bottom end, and a second side seal extends from the top end to the bottom end. A gusset can be formed between the first top edge and the second top edge. The food pan cover can be formed from a single layer of heat-shrinkable polymeric material capable of withstanding a temperature of at least about 400 degrees Fahrenheit.
    Type: Application
    Filed: August 22, 2013
    Publication date: February 26, 2015
    Inventors: Timothy L. BLUCHER, Michael D. SCHMAL, Ernest E. BACHERT, Joseph A. RADOSTA
  • Publication number: 20150056355
    Abstract: An apparatus for toasting and broiling a food item in an aircraft galley includes: a heating element that heats a food item; a lower rack upon which the food item sits; an upper rack disposed above the lower rack to contain the food item in position between the lower rack and the upper rack while the heating element heats the food item; and an oven compartment in which the heating element, lower rack, and upper rack are disposed.
    Type: Application
    Filed: August 22, 2014
    Publication date: February 26, 2015
    Inventors: Leonard Cusell, William J. Godecker, Sandra Arambula
  • Publication number: 20150050412
    Abstract: Fat particles useful in food compositions as doughs, methods of preparing the fat particles, method of preparing the food compositions (e.g., doughs) that contain the fat particles, and methods of preparing a baked food product from the food composition, wherein the fat particles contain flavorant salt. These fat particle can be used to prepare dough formulations that meet the desire of being more healthful than previous dough formulations due to a reduced sodium content, optional more healthful fat content (e.g., low trans fats or low saturated fats), or both. Additionally, the fat particles can be conveniently used in commercial or consumer scale dough processing.
    Type: Application
    Filed: March 22, 2013
    Publication date: February 19, 2015
    Inventors: Braden J. Erickson, Alan A. Oppenheimer, Jon Duke Seibold, Wenyi Wang
  • Publication number: 20150050399
    Abstract: One aspect of the invention relates to a process of preparing a food product comprising 1-100 wt. % of a heat-stable oil-in-water emulsion, said process comprising heating the food product to a temperature in excess of 90° C. for at least 5 minutes, wherein the heat-stable emulsion contains: •3-85 wt. % oil; •12-92 wt. % water; •0.1-1.0 wt. % egg yolk lecithin; •0.1-5.0 wt. % water-insoluble cellulosic fibre; and •0-20 wt. % of one or more other edible ingredients. Another aspect of the invention relates to a sterilized or pasteurized oil-in-water emulsion, said oil-in-water emulsion having a pH of 3.0-4.5 and comprising: •3-85 wt. % oil; •12-92 wt. % water; •0.1-1.0 wt. % egg yolk lecithin; •0.1-5.0 wt. % water-insoluble cellulosic fibre; •0-20 wt. % of one or more other edible ingredients; wherein the emulsion contains no water-soluble polysaccharide thickener.
    Type: Application
    Filed: February 15, 2013
    Publication date: February 19, 2015
    Applicant: Conopco, Inc., d/b/a UNILEVER
    Inventors: Hubertus Cornelis van Gastel, Sudarshi Tanuja Angelique Regismond, Aleksander Arie Reszka
  • 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
  • Publication number: 20150044345
    Abstract: The present invention relates to a solar cooking apparatus, comprising: a first solar reflector; a second solar reflector; a solar collection element; and a solar collection element holder, wherein the first solar reflector and the second solar reflector are concave and parabolic, and are in a substantially symmetrical arrangement to a solar collection element axis, each reflector focuses solar radiation at the solar collection element from a reflective surface, which rapidly heat when the the solar collection element. The solar cooking apparatus is adjustable and, in some embodiments, portable.
    Type: Application
    Filed: October 22, 2014
    Publication date: February 12, 2015
    Inventor: Patrick Sherwin
  • Publication number: 20150037482
    Abstract: A cooking appliance includes an upper housing having a first heating plate, a lower housing having a second heating plate, and a temperature probe extending through one of the first heating plate and the second heating plate for detecting an internal temperature of a food item.
    Type: Application
    Filed: August 2, 2013
    Publication date: February 5, 2015
    Inventors: KAM FAI FUNG, KIN MAN LAI
  • Patent number: 8945650
    Abstract: There are provided a manufacturing method and a manufacturing apparatus for Baumkuchen for easily and properly suppressing shape distortion of the Baumkuchen caused in a manufacturing process thereof. In manufacturing the Baumkuchen by alternately repeating application of batter around the whole outer circumference of a spit and baking of the applied batter, the batter is scraped off outer circumferences of opposite end portions of the spit before baking only in early stage of manufacturing until the number of repetitions reaches a specified value. As a result, the number of cake layers formed at the opposite end portions of the Baumkuchen is reduced from that at the other portion and outside diameters of the opposite end portions are reduced from a normal outside diameter to thereby suppress partial increase in the outside diameter at the opposite end portions of the Baumkuchen caused by drooping of the batter at the end portions of the spit before baking.
    Type: Grant
    Filed: October 6, 2006
    Date of Patent: February 3, 2015
    Assignee: Pasco Shikishima Corporation
    Inventors: Shinya Mizuguchi, Nobutaka Torii, Masakazu Komatsu, Yuji Sakatani, Seiji Yamada
  • Publication number: 20150030742
    Abstract: A cooking rack for bacon, or other food products, includes several articulated planar members defining a series of connected V-shaped structures. Each planar member, which may be defined by a plurality of generally parallel wires or other members, is generally porous. Bacon strips are placed on the planar members, and the rack is placed in a cooking vessel. The porosity of the planar members allows air to flow around the bacon during cooking, and allows liquids to fall from the bacon into a vessel below. The V-shaped structures may include spacers which prevent adjacent strips of bacon from touching each other.
    Type: Application
    Filed: July 29, 2013
    Publication date: January 29, 2015
    Applicant: Jameson Consulting, LLC
    Inventor: Paul G. Jameson
  • Publication number: 20150024104
    Abstract: A universal cooking/container lid for providing ventilation includes a semi-spherical base member having a circular outer-rim and an apex. The semi-spherical base member has a stand on an exterior surface and a handle on an interior surface thereof surrounding the apex. The semi-spherical base member has one or more venting perforations. A portion of the exterior surface between the stand and the outer rim may be tapered thereby providing a ventilation channel. A top portion of the handle is configured to fit snugly into a bottom portion of the stand, thereby allowing multiple cooking/container lids to be easily stacked. A method of providing ventilation while cooking is also provided.
    Type: Application
    Filed: August 21, 2014
    Publication date: January 22, 2015
    Inventor: Wayne Howard Denny
  • Patent number: 8936017
    Abstract: Provided is a cooking/grilling apparatus, primarily for outdoor use, providing smoking and/or direct or indirect heat cooking capability, and offering the user enhanced cooking flexibility, temperature control, safety and convenience of operation. The grill apparatus is unique in that it offers a downward opening lid that rotates, such as on rollers or a pivot mechanism, to a fully open position beneath the base plate of the cooking enclosure, and reverses to an upward rotation to re-close the cooking enclosure. Moreover, the grill apparatus offers a vertically adjustable cooking grate, controlled by a continuous loop cable, moving over a set of pulleys, thereby reliably controlling the height of the cooking grate when affixed to a crank on the outer surface of the grill, wherein movement of the grate can also be locked in place.
    Type: Grant
    Filed: May 8, 2012
    Date of Patent: January 20, 2015
    Inventor: Max Alejandro Holdo Baggott
  • Publication number: 20150017305
    Abstract: Provide an oven and optional cooking accessories having a high emissivity thermal protective layer on a substrate surface which comprises a metal or ceramic. The layer comprises from about 5% to 30% of an inorganic adhesive, from about 45% to 92% of at least one filler, and from about 1% to 25% of one or more emissivity agents; or from about 5% to 35% of colloidal silica, colloidal alumina, or combinations thereof, from about 23% to 79% of at least one filler, and from about 1% to 25% of one or more emissivity agents.
    Type: Application
    Filed: September 22, 2014
    Publication date: January 15, 2015
    Inventors: John W. Olver, Philip J. Domenicucci, John Emery
  • Publication number: 20150017301
    Abstract: An improved charcoal briquet having combustion aiding surfaces is packaged in a compact boxed package. A charcoal briquet having improved burning characteristics and also improved shipping and retailing characteristics is thereby provided. An improved packaged charcoal product including a flat sided box adapted to hold randomly oriented briquets and be split open at its corners and at a lower portion for use in igniting the briquets and a grooved pillow shaped briquet are also disclosed.
    Type: Application
    Filed: May 19, 2014
    Publication date: January 15, 2015
    Inventors: Craig Saunders, James F. Meskill
  • Publication number: 20150010685
    Abstract: A method and an apparatus for producing baked goods in a predefined shape are described, wherein a piece of dough is baked in a closed mold cavity (5) after a rising in direct succession with heat supply, wherein the piece of dough completely fills up the mold cavity (5) with a gas displacement during the baking. To ensure advantageous baked products, it is proposed that the piece of dough, with implementation of a finely-structured crust, be applied to the gas-tight mold wall which delimits the mold cavity (5), and the gas be discharged from the mold cavity (5) in the region of depressions (8) provided in the mold wall (7), which define protrusions of the baked good projecting beyond a surface region and into which the gas is displaced by the oven rising of the piece of dough.
    Type: Application
    Filed: January 29, 2013
    Publication date: January 8, 2015
    Inventors: Michael Hobel, Norbert Kraihamer, Peter Augendopler
  • Publication number: 20150010688
    Abstract: The present invention aims at providing a cheese-like food product, which has mechanical processing adaptability such as shreddability, is easily melted by heat treatment, and maintains a soft edible texture even after it is cooled down. The inventors of the present invention discovered that a cheese-like food product, which includes acid-treated starch; fat-and-oil, which includes a solid fat content (SFC) of 45 wt % or higher at 10° C. and an SFC of 20 wt % or higher at 20° C.; and a protein in an amount of 10 wt % or less can satisfy the above criteria and thereby completed the present invention.
    Type: Application
    Filed: March 30, 2013
    Publication date: January 8, 2015
    Inventors: Setsuo Tsujii, Naoki Shirotani
  • Patent number: 8927044
    Abstract: A bakery product comprises white chocolate in the form of one or more discrete pieces, wherein the white chocolate comprises an effective amount of fiber to reduce shape deformation and/or browning of the white chocolate during the production of the bakery product.
    Type: Grant
    Filed: November 25, 2008
    Date of Patent: January 6, 2015
    Assignee: Barry Callebaut AG
    Inventors: Michel Lopez, An Parrein, Valentine Detalle
  • Publication number: 20150004299
    Abstract: Described herein is a baked confectionery which is produced by baking a fat-based confectionery comprising a nut, wherein the baked confectionery preferably comprises a compound selected from the group consisting of isomaltulose, mannitol, and maltitol. Also, described herein is a method for producing a baked confectionery, comprising preparing a fat-based confectionery comprising nuts and preferably also comprising a compound selected from the group consisting of isomaltulose, mannitol, and maltitol, and baking the fat-based confectionery.
    Type: Application
    Filed: February 27, 2013
    Publication date: January 1, 2015
    Applicant: MEIJI CO., LTD.
    Inventors: Takashi Katagiri, Goro Misaki, Saori Toriwa, Hiroyuki Utsunomiya
  • Publication number: 20150004297
    Abstract: A multi-purpose unit configured for fire usage having a body with an interior volume selectively closable by doors attached to sidewalls spaced between a base and a top. The interior volume contains spaces for grilling, baking, and heating. The heating space houses a grate to support a heat source. The grate is positionable between a first position generally adjacent the base and a second position generally adjacent the baking or grilling space. The intensity of heat in the baking and grilling spaces is adjusted by positing the heat source closer to or further from the space. In one embodiment the heating space may be exposed by selectively opening one or more doors over the space for use as an outdoor fire pit.
    Type: Application
    Filed: December 31, 2013
    Publication date: January 1, 2015
    Inventor: Nicholas Louis Pothetes
  • Publication number: 20140377431
    Abstract: The present invention provides a novel spinning grill in which a container supporting a fire for grilling is caused to rotate in relation to products supported over the grill. The preferred structure includes a novel arrangement of a stand, a spinning container, a mounting component and grilling attachments providing highly advantageous grilling qualities and advantages.
    Type: Application
    Filed: June 24, 2013
    Publication date: December 25, 2014
    Inventor: Bijan M. Kazerouni
  • Patent number: 8916368
    Abstract: Isolated polypeptide with an amino acid sequence that is at least 95% identical to the amino acid sequence according to SEQ ID NO: 8 or 9.
    Type: Grant
    Filed: February 22, 2007
    Date of Patent: December 23, 2014
    Assignee: DSM IP Assets B.V.
    Inventors: Jan Metske van der Laan, Margot Elisabeth Francoise Schooneveld-Bergmans
  • Publication number: 20140370178
    Abstract: The present invention relates to a composition for a gluten-free cooking product, and specifically for all products traditionally containing gluten, added as such or by way of bread flour, the products including, in particular, bakery products. The invention likewise relates to totally gluten-free cooking and/or bread products produced using the composition.
    Type: Application
    Filed: January 31, 2013
    Publication date: December 18, 2014
    Applicant: ROQUETTE FRERES
    Inventors: Bernard Boursier, Patrick Leroux
  • Publication number: 20140370160
    Abstract: The present disclosure provides a pouch for holding a fresh produce item and a method. The pouch includes (A) a body composed of at least one flexible multilayer film having a haze value less than 20%. The body further includes a front wall, a rear wall, and a gusset panel that form a closed chamber. (B) The gusset panel includes a rim. (C) A fresh produce item is located in the closed chamber. (D) The pouch has a chamber-to-rim ratio (mm) from 6:1 to 200:1. At least a portion of at least one wall is transparent permitting a person to see the fresh produce item in the pouch. The method includes displaying the fresh produce item through at least one of the front wall or the rear wall at a chamber-to-rim ratio from 6:1 to 200:1.
    Type: Application
    Filed: December 12, 2013
    Publication date: December 18, 2014
    Applicant: Dow Global Technologies LLC
    Inventors: Jill M. Martin, Haley Lowry, James F. Warner, Jihoon Kim, Thomas A. Herbert
  • Publication number: 20140370176
    Abstract: A cookware object, system and method of cooking are provided. The cookware object includes raised ridges and recessed channels within a base of the object that is designed to hold water (or other liquid), and a lid to retain/promote steam.
    Type: Application
    Filed: December 24, 2012
    Publication date: December 18, 2014
    Inventors: Mamoru Imura, Michael Johnson
  • Patent number: 8911812
    Abstract: According to embodiments of the present invention, there is provided a cooking apparatus for cooking a foodstuff. The cooking apparatus comprises a vessel configured to accept, in use, liquid therein; a closing sub-assembly configured to be releasably coupled to the vessel, the closing sub-assembly defining an aperture; a steam leading tube operatively coupled to the aperture, the steam leading tube configured to provide a passage, in use, for the steam generated within the vessel from the liquid towards an interior of the foodstuff.
    Type: Grant
    Filed: February 21, 2011
    Date of Patent: December 16, 2014
    Inventor: Eduardo C. Suarez—Mason
  • 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: 20140356507
    Abstract: Disclosed herein are non-egg compositions that can be used as egg substitutes. The disclosure is directed to egg substitutes and methods of manufacturing the same, and compositions comprising the egg substitutes, including edible compositions such as baked goods and edible emulsions.
    Type: Application
    Filed: November 2, 2012
    Publication date: December 4, 2014
    Applicant: HAMPTON CREEK FOODS
    Inventors: Joshua Tetrick, Johannes Jendrikus Antonius Boot, Christopher Michael Jones, Megan Alexander Clements, Morgan Ann Oliveira, Lorenzo Albanello
  • Patent number: 8895094
    Abstract: 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 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. These processes and procedures allow the ingestion of less restricted portions of food, very similar to the conventional ones while due to their prolonged digestion, naturally limiting the immediate production of glucose (Glycemic Index).
    Type: Grant
    Filed: January 11, 2013
    Date of Patent: November 25, 2014
    Inventor: Jorge Luis Zapp Glauser
  • Patent number: 8895096
    Abstract: A continuous oven comprising cascading conveyors. In one embodiment the oven comprises an oven floor, a ceiling, a left panel, and a right panel. The oven floor and ceiling are attached by the left and right sides defining an oven cavity. Located inside the oven cavity is at least one cascading conveyor. Also within the oven cavity is a partition which separates the oven into an upstream end and a downstream end.
    Type: Grant
    Filed: June 22, 2011
    Date of Patent: November 25, 2014
    Assignee: Frito-Lay North America, Inc.
    Inventors: Ramonica Green, Ponnattu Kurian Joseph
  • Publication number: 20140328996
    Abstract: Disclosed is a method for the dissociation of cells. Cells are processed under conditions of pH, temperature, and shear to thereby yield a mixture of cell wall ghosts and cytoplasm. Preferably, the cells are jet cooked at an alkaline pH to form an intermediate mixture, and the intermediate mixture is subsequently jet cooked. Generally, the cells become dissociated, whereby at least one separate cell wall component is substantially separate from the dissociated cell walls.
    Type: Application
    Filed: July 16, 2014
    Publication date: November 6, 2014
    Inventor: Sarjit Johal
  • Publication number: 20140328990
    Abstract: The present invention relates to an infrared-style broiler sized to be portable, safe, and occupy minimal space, while still providing surface area for use in warming foods. The warming surface may be heated from below by way of radiant heat and/or may be heated by way of venting hot air from the inside of the broiler to the warming surface by way of vents.
    Type: Application
    Filed: May 6, 2013
    Publication date: November 6, 2014
    Applicant: SCI Direct, LLC
    Inventors: Jon P. Molnar, Neil R. Tyburk
  • Publication number: 20140322418
    Abstract: The present invention relates to improvements for water-bath cooking and heating food. In particular, the present invention provides a new apparatus and method of heating a water-bath oven 1 that is both environmentally friendly and economical. The present invention includes a liquid water circulation system for conveying liquid water from a separate heat source to a heat transfer element 7 comprising a helically coiled pipe 7 in contact with an exterior surface of a cooking vessel 3, to transfer heat from the liquid water within the helically coiled pipe 7 to water and food within the cooking vessel 3.
    Type: Application
    Filed: December 6, 2012
    Publication date: October 30, 2014
    Inventor: Graham COWE
  • Publication number: 20140322402
    Abstract: The invention proposes a food cooker and a related method of cooking starch-containing food. The food cooker comprises a container configured to receive starch-containing food and a first portion of water; a heating unit coupled with the container; and a controller electrically coupled to the heating unit and configured to control the heating unit to heat a mixture of the starch-containing food and the first portion of water in the container to a first temperature to generate a heated mixture, the first temperature being higher than 110° C., and to cool down the heated mixture in the container to a second temperature to generate a cooled mixture when the mixture of the starch-containing food and the first portion of water in the container has been heated to the first temperature; wherein the controller controls the repeated heating and cooling steps for a given number of cycles.
    Type: Application
    Filed: November 19, 2012
    Publication date: October 30, 2014
    Inventors: Mo Li, Ning Zhou
  • Publication number: 20140322416
    Abstract: A pressurized oven is provided having a fully sealed cavity, reduces heat lost, shortens cooking time and saves energy of oven operation. The pressurized oven includes a cavity component, a door assembly, heating elements and a control system that includes a relief valve on top of the cavity. The relief valve includes a valve weight and a venting stub, wherein the valve weight sits on the top of the venting stub. The valve weight disposed on top of the venting stub remains closed and the gas is not released when the pressure is not sufficient to lift the valve weight. When the pressure inside the oven is sufficient to lift the valve weight, the valve weight block is lifted to open the valve, the gas is released and the pressure is decreased. Once the pressure becomes less than the valve weight, the valve closes and gas is no longer released.
    Type: Application
    Filed: June 7, 2013
    Publication date: October 30, 2014
    Inventor: Michael Gary SANSEVERINO
  • Publication number: 20140322417
    Abstract: A cooking apparatus includes a cavity unit having a cooking chamber therein; a door on the cavity unit, opening and closing an opening of the cavity unit; a heater in at least one of upper, rear and lower parts of the cavity unit, generating hot air to be supplied to the cooking chamber; a cooking container including a housing unit which has an entrance through which hot air enters, and a support unit on the housing unit and on which one or more cooking objects to be cooked by the hot air are placed; and an agitation unit configured to directly contact the cooking object(s) placed on the cooking container, and mix or turn the cooking object.
    Type: Application
    Filed: November 20, 2013
    Publication date: October 30, 2014
    Applicant: DONGBU DAEWOO ELECTRONICS CORPORATION
    Inventor: Han Ju KIM