Cooking, E.g., Broiling, Baking, Etc. Patents (Class 426/523)
  • Patent number: 11363799
    Abstract: An apparatus engageable with a container of pet food for preparing the pet food includes a water source, a water pump, and a water heater. The water pump causes a first amount of water to flow to the heater where the first amount is heated and then causes the heated first amount to flow into the pet food whereby the pet food is heated to a first temperature and moistened to a first moistness level. A timer monitors a first steeping period after the first amount has flowed into the pet food, then the water pump causes a second amount of water to flow to the heater. The second amount then flows into the pet food. The second amount is heated such that the pet food obtains a second temperature cooler than the first temperature and moistened to a second moistness level moister than the first moisture level.
    Type: Grant
    Filed: October 30, 2018
    Date of Patent: June 21, 2022
    Inventors: William Levy, Scott Eller
  • Patent number: 11337546
    Abstract: Beverage supply apparatus (100) has milk tank (3), milk flow path (L3) connecting the milk tank to beverage delivery port (10), first pump (7), air flow path (L6) to supply air via its connection portion (Z1), and third pump (9). The apparatus drives the third pump to supply air to the milk flow path, and drives the first pump to thereby deliver and supply a mixed beverage of milk and air from the beverage delivery port. The apparatus includes path (L7) for releasing a portion of the air flowing through the air flow path, one end portion of which is connected to release point (Z8) which is a predetermined portion of the air flow path between a beverage flow path side end portion (location of a connection portion (Z6)) and the third pump. The other end portion thereof is open to the outside.
    Type: Grant
    Filed: February 9, 2018
    Date of Patent: May 24, 2022
    Inventors: Takahiro Toriumi, Takashi Nagasawa, Yuji Ebihara
  • Patent number: 11124367
    Abstract: A system for tracking and managing baking pans and trays, comprising a set of baking pans or trays that includes a plurality of individual baking pans or trays, each of which includes a unique identification tag positioned thereon, wherein each unique identification tag includes information about the individual baking pan or tray on which the identification tag is positioned; and a data acquisition system that includes at least one sensor mounted in proximity to a production line conveyor for detecting baking pans or trays positioned on the conveyor; at least one tag-reading device that is activated when the at least one sensor detects a pan or tray on the conveyor, wherein the at least one tag reading device reads information from each identification tag and transmits the information to a controller; and a controller that includes hardware and software that controls the at least one sensor and the at least one tag reading device, and that receives, processes, and outputs the information read from the identif
    Type: Grant
    Filed: August 7, 2019
    Date of Patent: September 21, 2021
    Inventors: Brad Moore, Gregory D. Smith
  • Patent number: 11116244
    Abstract: The present invention comprises a precision cooking oven that utilizes laser sheets to cook food, thus creating homogeneously heated and uniformly seared food bodies and surfaces. Laser sheets move back and forth evenly injecting heat into items being cooked. All food cold or hot areas can be eliminated since intersecting laser lines can be completely projected on and accommodate an item's exterior surfaces. Items with non-uniform cross-sections and properties can be cooked uniformly by controlling the exact amount of energy projected into differing sections of the food. The oven is also capable of cooking autonomously. Since laser sheets can be precisely controlled, cooking results can be very predictable once the boundary conditions for a thermal analysis are determined. The oven can detect the properties of the items to be cooked and thereafter compute the needed time and power to achieve the desired results stipulated by an oven operator.
    Type: Grant
    Filed: January 16, 2019
    Date of Patent: September 14, 2021
    Assignee: U.S. Department of Energy
    Inventor: Henry Yu-Heng Lee
  • Patent number: 11013367
    Abstract: The present invention is related to a cooking appliance (100) comprising a first cooking plate (1) and a second cooking plate (2), said second cooking plate (2) being positionable in an operating condition, in which it faces the first cooking plate (1), so as to be able to heat a product positioned on the first cooking plate (1), and in an open condition in which it is lifted with respect to the first cooking plate (1) in such a way to allow freely positioning a food product on the first cooking plate (1), the cooking appliance (100) comprising a positioning device (3) for adjusting the position of the second cooking plate (2) with respect to the first cooking plate (1) when the second cooking plate (2) is in the operating condition, the positioning device allowing movements of the second cooking plate (2) with respect to the first cooking plate (1) having at least two degrees of freedom; it further comprises a control unit (4) operatively associated to the positioning device (3) and configured to control mov
    Type: Grant
    Filed: December 22, 2016
    Date of Patent: May 25, 2021
    Assignee: Electrolux Professional S.p.A.
    Inventors: Antonio Robles, Deny Longo
  • Patent number: 11009235
    Abstract: A domestic kitchen appliance is provided that has a housing having a side panel and a rear panel; a cooking chamber inside the housing; a door that is operable to access the cooking chamber; a corner flange located at a corner of the housing between an area in front of the housing and an area adjacent to the side panel; and a plurality of flange openings in the corner flange, the flange openings fluidly connecting the area in front of the housing to the area adjacent to the side panel.
    Type: Grant
    Filed: December 17, 2018
    Date of Patent: May 18, 2021
    Assignees: BSH Home Appliances Corporation, BSH Hausgeräte GmbH
    Inventors: Alfie Balingao, Suad Elkasevic, Brandon Kornegay
  • Patent number: 10890317
    Abstract: A light module for a motor vehicle including a light source, an electronic support, a driver device driving the electrical power supply of the one light source arranged on the electronic support, a heatsink including an obviously in which the driver device is housed, characterized in that the light source is fixed onto the heatsink.
    Type: Grant
    Filed: March 27, 2020
    Date of Patent: January 12, 2021
    Assignee: Valeo Vision
    Inventors: David Dorn, Eric Donnen
  • Patent number: 10779551
    Abstract: The present invention relates to a soy milk containing methylpyrazine compounds consisting of 2-methylpyrazine, 2,5-dimethylpyrazine and 2,6-dimethylpyrazine at a quantity of 40 to 7000 ?g per 1 L.
    Type: Grant
    Filed: March 22, 2017
    Date of Patent: September 22, 2020
    Assignee: Kikkoman Corporation
    Inventors: Chie Satoh, Yuki Nishibori, Ryu Sugawara
  • Patent number: 10765249
    Abstract: A method and apparatus for steaming and blending food products, also usable for sterilizing baby bottles as needed. The apparatus includes a base including a removable steam chamber and a motor driven drive shaft. A container assembly including a blade assembly can be mounted to the base for steaming the food and for blending the food. The apparatus may further include a steam diverter plate for sterilizing articles such as baby bottles.
    Type: Grant
    Filed: July 11, 2017
    Date of Patent: September 8, 2020
    Inventor: Dov Z. Glucksman
  • 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
    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: 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
  • 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
  • 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: 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: 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: 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: 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
  • 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: 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
  • 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
  • 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: 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: 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: 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
  • 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
  • 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: 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: 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: 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: 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: 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: 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: 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
    Inventors: Joshua Tetrick, Johannes Jendrikus Antonius Boot, Christopher Michael Jones, Megan Alexander Clements, Morgan Ann Oliveira, Lorenzo Albanello