Abstract: A baking oven for producing baked molded products. The baking oven has an input station, a baking area and an output station. In addition, the oven has baking plates, which are arranged along a circulation path passing through the baking area, and a conveying device for the baking plates. The baking plates are in the form of susceptor plates, which can be heated inductively without contact. An induction heating device is provided in the baking area. This device includes at least one elongated inductor, which is arranged parallel to the circulation path of the baking plates and extends along the circulation path over a plurality of susceptor plates. The elongated inductor produces a large-area, broad magnetic field, which simultaneously inductively heats a plurality of baking plates in the form of susceptor plates without any contact.

Abstract: Materials and methods are provided for making plants (e.g., Solanum varieties) with decreased accumulation of reducing sugars and acrylamide in cold-stored potatoes, specifically, by making TALE-nuclease-induced mutations in genes encoding vacuolar invertase.

Abstract: The present invention relates to a process for the manufacture of an animal feed block according to a target constituent formulation. The process eliminates spoiling of product by inconsistent and fluctuating levels of active ingredient and wet ingredients so as to ensure repeatability from one batch to another.

Abstract: An process for cooking bacon includes the steps of continuously feeding bacon strips in three or more rows to an inlet of a spiral cooking oven, moving the bacon strips along a spiral path inside the spiral oven, applying a cooking fluid into the spiral oven and through the spiral path, and cooking the bacon strips in the spiral oven to a yield percentage having a mean bandwidth variation not greater than 4.5%. A conveyor belt having variable weaving includes belt openings that are initially larger through an inner side of the belt than through an outer side of the belt, when the belt is straight. When the belt collapses into the spiral configuration, the openings adjust so that the areal size of the openings is similar on both lateral sides of the belt, resulting in more even distribution of cooking fluid and more uniform cooking.

Abstract: The grill of the present disclosure provides multiple heating zones within a front-to-back direction of each cooking platen. Each cooking zone has a heating element associated therewith. The heating elements can be independently controlled, so that each of the heating zones can be operated at a different temperature if necessary. A controller can monitor and adjust the heat output of each element with a temperature probe that measures the temperature of the surface of the grill plate. One or more of the heating elements can be a gas burner. Electrical heating elements may also be used.

Abstract: The grill of the present disclosure provides a multi-zone cooking surface with separate, discrete zones that are thermally isolated from one another. This allows for cooking in only one zone while avoiding the problem of heat loss to adjacent zones that are not in use, or are operating at different or lower temperatures. The individual cooking zones are separated by a gap that is filled with a thermally insulating material. Each zone can have an independent associated temperature control.

Abstract: A dough forming apparatus for flatbread products, the apparatus having: a loading station; a pressing station; a discharge station; and a conveyor belt passing through the loading station, the pressing station and the discharge station; wherein the discharge station further comprises a heated discharge platen.

Abstract: A can cooker includes a main body that is generally cylindrical in shape having a bottom portion, wall portion, neck portion, and lid ring. The bottom portion, wall portion, and neck portion may be integrally formed and connected to one another. A lid is sized and shaped to fit within a part of the neck portion. The lid includes an outer lip that engaged with lid ring on the main body in such a way that a seal is formed between the lid ring and the outer lip. The lid is secured to the main body through a plurality of latches. Handles may be placed on the exterior surface of the lid and main body to ease use and transportation of the can cooker.

Abstract: Steel cut oat granola compositions comprising a grain component including steel cut oats, a conditioning syrup, and optionally additional grains, seeds, inclusions, sweeteners, flavorings, colors, oils, and emulsifiers are disclosed. A process for making the steel cut granola compositions of the disclosure is also disclosed in which conditioning syrup is readily absorbed by the steel cut oats to hydrate the steel cut oats and impart an acceptable texture and flavor to the granola composition. A steel cut oatmeal bar comprising the steel cut oat granola compositions and a cold forming process for making the steel cut granola bar in which a binder syrup exhibits reduced cold flow is also disclosed.

Abstract: The present invention provides a device and method for simulating cooking stuffing in a bird, such as a turkey. Stuffing prepared with the device and method of the invention has both the appearance and taste of cooked-in-the-bird stuffing. In addition, the device and method of the invention allows the user to prepare simulated cooked-in-the-bird stuffing at any time, in any quantity and in less time compared to the several hours usually needed to cook stuffing in a bird. The invention, therefore, provides all the benefits of cooked-in-the-bird stuffing without the safety concerns of bacterial contamination when cooked in a bird.

Abstract: A method for deep-frying foods in which the foods to be deep-fried are delivered to hot oil or fat and transported out of the hot oil after a predetermined residence time, wherein a steam zone with superheated steam is generated above a free surface of the oil, which shields the oil from the ambient air, and from which a flow of steam corresponding to an amount of water evaporating from the deep-fried foods is withdrawn.

Abstract: A cooking release material includes a layer comprising fluoropolymer. The cooking release material has a major surface having nucleation structures in a density of at least 10 per square inch. The cooking release material can include a reinforcement material, the layer coated over the reinforcement material. The cooking release material can include a second layer forming the major surface.

Abstract: A method relates to adjusting a parameter of a process to be executed in a cooking appliance. The parameter has a range of values. The method includes displaying a set of pictorial depictions on a display. Each pictorial depiction represents one of the values in the range. A manual selection from among the pictorial depictions is input. The process is executed in accordance with the value represented by the manually selected pictorial depiction.

Abstract: Apparatus manufactures thin confectionery products with uniform shapes and has first and second drying apparatuses between shape cutting and baking apparatuses for adjusting water content of raw dough pieces. The first drying apparatus has upper and lower levels, the upper level having conveyor belts at plural stages for transporting the dough pieces under hot air atmosphere and the lower level having conveyor belt for cooling, and conveyor belt for maturing the cooled pieces. The second drying apparatus has atmosphere at lower temperature than the first drying apparatus and plural rotary drums each having an inlet and an outlet and being rotatably mounted in the second apparatus. A chute transports the raw dough pieces from uppermost to lowermost ones of the rotary drums.

Abstract: A self adjusting rotisserie device utilizing multiple positions to achieve leveling on uneven surfaces and automatic alignment on each end of a spit through the use of rotational standards and rotational attachment of a hanging motor housing and a hanging bearing housing, each fixedly attached to rods and removably attached to two standards, and each removably attached to a base; a method of cooking food utilizing a self adjusting rotisserie.

Abstract: An apparatus and method for continuously searing and/or branding the surface of and continuously cooking a food product wherein the cooking oven is different from the searing and/or branding apparatus. At least a portion of the vapor product produced in the searing and/or branding apparatus is preferably delivered into the oven such that the food product is cooked in an environment comprising the vapor product from the searing and/or branding apparatus. The vapor extraction rate from the searing and/or branding apparatus is also preferably controlled to maintain a desired vapor product temperature in or flowing from the searing and/or branding apparatus.

Abstract: The present invention relates to a food and a suspension device (10), the food product being covered with a seasoning, the suspension device (10) configured be attached to a location in an oven.

Abstract: An oven serves for heat-treating food pieces laid upon a grid in a cabinet by a heat source. The grid has an upper part of an endless chain running around a number of chain supports of which a lower and upper support defines a lower and upper end of the upper chain part. Portions of food pieces such as French fries can be quickly and easily heat-treated in rapid succession in this oven in a simple and economical manner.

Abstract: The present invention relates to a package (98) comprising a suspension device (102) for holding a food while cooking and a seasoning for improving the organoleptic properties of the food.

Abstract: The present invention relates to a suspension device (10) for suspending a food while cooking the food in an oven, the suspension device comprising a body (12) having a first portion (14) and a second portion (16), the first portion (14) being configured to engage with a suspension location in the oven, the second portion (16) being configured to hold the food, and wherein the first portion and/or the second portion has a thermal conductivity below 8 w/(mK).

Abstract: Aspects of the present invention are directed to methods for manufacturing shaped, comestible articles. Multiple comestible articles are connected by flash, and stress lines in the flash surround the articles. The comestible articles are subsequently separated from the flash at the stress lines. Additional aspects of the present invention are directed to an intermediate comestible product. In certain embodiments, the intermediate comestible product comprises multiple articles, web-like flash connecting the articles, and stress lines formed in the flash and about each article.

Abstract: A coffee bean roasting machine of the type having a cyclone separator heating chamber and a coffee bean roasting chamber in a recirculating process stream driven by a recirculation fan is operated to air cool the roasted coffee beans in the roasting chamber, to a temperature beneath which the beans give off smoke, while at the same time incinerating smoke removed from the roasting chamber. A purge gate in ducting between the cyclone separator and the roasting chamber is opened to allow the flow of ambient air into and through the roasting chamber while blocking flow out of the cyclone separator, so that ambient air is directed through the roasting chamber. The smoke and any airborne particulate material from the roasting chamber are carried into the heating chamber and through the incineration tube, where they are incinerated. Preferably the system and process are operated automatically by a computer and programming.

Abstract: A domestic apparatus, such as a cooking appliance, uses hydrogen and, optionally electrical heating, to cook food. The cooking appliance may have a cooking surface (e.g. a grilling surface) so as to result in an indoor barbeque, which may be used with no venting or reduced venting requirements.

Abstract: A fire pan provides a table-top or ground-supported pan or tray to hold a source of heat such as charcoal, burning wood, gas burner, and so forth. The pan places the heat source away from a surface, thus not damaging lawns, tabletops, parking lots, sidewalks, or other supporting surfaces. The pan may support one or more Dutch ovens, thus providing a “fire pit” of modest size, foldable into a very small envelope. Handles are extendible away from the pan for handling or moving, even when hot coals are present. The legs below are curved to fold up along the contour of the bottom surface of the pan.

Abstract: A baking device for baking and cooling baked goods includes a rectangular baking pan formed from a single sheet of metal with planar opposing baking and bottom pan surfaces, including indentations positioned at four corners to extend out as protrusions from the bottom pan surface as standoffs. The baking device also includes a complementary rectangular cooling rack formed from a single sheet of metal with planar opposing baking and bottom rack surfaces, including indentations or depressions formed in the baking rack surface and positioned at four corners to extend out as protrusions from the bottom cooling rack surface and a plurality of small gauge holes. Dimensions of the cooling rack and baking pan are ensure that the cooling rack seats snugly in the baking pan so that the bottom cooling rack surface contacts and presses against the baking pan surface in an assembled state.

Abstract: A countertop griddle and related methods of cooking food with a countertop griddle including a warming tray. The warming tray can be rotatably attached to the countertop griddle such that the warming tray can be rotatably pivoted from a covering disposition to an intermediary disposition to an open disposition. When in the covering disposition, the warming tray can serve to protect a user from exposure to grease spatter and to receive heat conducted from a cooking surface. During cooking, the warming tray can be rotated to the intermediary disposition such that the user can manipulated the food item being prepared. Finally, the warming tray can be rotated to an open disposition defining a serving tray for receiving a cooked food item. The warming tray can be detached from the countertop griddle when the warming tray is positioned in any of the covering, intermediate or open dispositions.

Abstract: A method, device, and knife system for producing purëed, cooked foodstuffs from piece-form raw material. The method includes pre-chopping of the piece-form raw material in a pre-chopping unit, cooking of the pre-chopped raw material in a cooking plant, and final processing of the cooked product in a final-processing unit. Before cooking, the piece-form raw material is cut into small pieces by the pre-chopping unit such that a pumpable mass is produced from the piece-form raw material.

Abstract: A cooking system and a method for cooking food products. The cooking system comprises a forced-convection cooker having a conveyor continuously conveying stacks of product-laden trays through a cooking chamber. Fans in the cooking chamber establish a generally vertical convection path traversed by the conveyor. Foraminous bottoms in the trays allow cooking fluid in the convection path to be forced through the trays and products.

Abstract: The present invention includes an appliance that has a cook vessel and a temperature regulation system with a Peltier device. The active side of the Peltier cools and heats the cook vessel in the absence of a motive heat distribution system. The temperature regulation system may include a motive heat distribution system on its waste side where the top edge of the fan is located at or above the bottom edge of the any waste heat sink. Methods of cooling and heating food are also part of the invention.

Abstract: The present invention provides a process for cooking food items in an oven that allows single-temperature rapid cooking of multiple food items, including multiple food types, with the same or different cooking start times, wherein the food types may comprise different cooking periods from start to stop. A timer mechanism is provided for each individual cooking period, wherein each cooking period is set to optimize cooking of each different food type and/or a different cooking start time. One embodiment of the present invention allows up to four different cooking times to be established, with annunciation of completion of each cooking time, wherein the annunciator may comprise light and/or sound.

Abstract: A food product comprising: a potato mixture that is cooked without frying; where the food product has the appearance, taste and texture similar to a French fry cooked in oil; and where the food product has less than 20 calories per cubic inch. A food cooking apparatus comprising: a bottom continuous belt comprising a plurality of bottom channels; a top continuous belt, that meshes with the bottom continuous belt; and where the food cooking apparatus is configured to rotate the top continuous belt and bottom continuous belt such that any food desposited onto the bottom channels is suitably cooked when it leaves the bottom continuous belt and enters the finished food holding container.

Abstract: The present invention relates to novel polynucleotide sequences comprising genes that encode novel lipolytic enzymes, as well as functional equivalents of the gene or the amino acid sequences with high homology thereto. The invention also relates to methods of using these lipolytic enzymes in industrial processes, for example in the dairy or baking industry.

Abstract: This application relates to compositions comprising whole-tissue potato products with enhanced resistant starch (RS) content and reduced estimated glycemic index values. Methods of preparing and using whole-tissue potato products with enhanced resistant starch (RS) content and glycemic index values are also disclosed.

Abstract: The present invention provides beverage preservative systems for use in high acid beverage products, and beverage products comprising the beverage preservative systems. The beverage preservative system prevents spoilage by microorganisms in a beverage within a sealed container for a period of at least 16 weeks. The present invention reduces or eliminates the use of conventional preservatives that pose health and/or environmental concerns. The components that make up the beverage preservative system of invention work together in a synergistic manner to reduce the amount of preservative required and so improve the inventive beverage's sensory impact over beverages having conventional preservatives.

Abstract: Disclosed is an improved process and system for producing low oil fried food products. The process discloses frying food products at atmospheric pressure, and deoiling the fried food products using a centrifuge under vacuum pressure.

Abstract: The present invention is directed to a calcium-enriched chewable baked food product in which at least one piece of the food product provides the recommended daily DRI of elemental calcium. The calcium-enriched baked food product has a mouth feel, texture and taste substantially similar to a non-calcium-enriched baked food product. The food product also provides Vitamin D3 in a range of 100-2400 IU and optionally may be enrobed with a flavored coating. The present invention is also directed to a method for producing the calcium-enriched food product.

Abstract: The invention relates to a food cooking control method and device. The method includes the following steps in which: at least one temperature detection device is inserted into a food; a final equilibrium temperature is defined; the detection device is positioned inside the food in a pre-determined detection zone so that a temperature (TC) can be obtained at all times during cooking; the TC temperature data obtained are processed using the detection device; the temperature of the surface through which the food receives heat (TP) is determined and processed and the variation in temperature TC is evaluated at least to the first derivative. The device includes a detection device intended to be inserted into the food, a device for determining the thickness of the food and a device for inserting the detection device into the food to a pre-determined depth.

Abstract: The disclosure is a method of operating a commercial cooking equipment, in particular a hot-air steamer or fan oven, comprising the following method steps: a) selecting a product requiring cooking having an assigned cooking program or selecting at least one cooking parameter having assigned selectable products; b) loading the cooking equipment with a selected product; c) starting the associated cooking program; d) displaying the name of the program and at least the remaining cooking time; e) associating in automated manner further products or cooking programs that fit in with the cooking program of the first selected product in dependence on cooking parameters, in particular, the cooking temperature and/or the cooking humidity and/or the fan speed; f) displaying the selectable products or selectable cooking programs; g) selecting, on demand, a further product which matches the first product in accordance with the associating process; h) loading the cooking equipment with the further product; i) starting the

Abstract: Method for making decontaminated bakery products, including the following, preferably consecutive, steps: (1) preparing a dough by mixing: A. flour; B. water; C. optionally fat(s); D. at least one fermentation agent; E. NaCl; F. optionally sugar(s); G. at least one filler agent; H. at least one bread-making enhancer including an acid and/or acid salt of gluconodelta-lactone (GDL); I. optionally one low sodium content mixture of minerals; J. optionally one or more additives; (2) shaping the dough; (3) fermenting the dough; (4) at least partially baking the dough; (5) optionally cooling the bread; (6) decontaminating the bread by pumped-light processing; (7) optionally slicing the bread; packaging, preferably into bags. Also disclosed is a bakery product free of any additional chemical preservatives of the E200 type or without vaporization of an ethanol-containing liquid, that has an extended shelf-life, and a device for implementing the method.

Abstract: A support for providing a stable resting place for a food product being cooked in a roasting pan. The support has a pliable spine and a plurality of heat resistant elements that extend outwardly from the spine. In one embodiment the spine has a core member, such as a wire, that enables it to be manipulated by a user into a variety of shapes so as to be adaptable to support foods having different shapes and sizes. The spine and heat resistant elements can be molded of silicone with the core member molded therewithin. In another embodiment, the core member is not present, and the support is assembled into stable conformations by the releasable engagement of heat resistant elements with each other. The heat resistant elements may be formed in a variety of shapes, including regularly spaced and paired T-shaped projections. Alternately, the heat resistant elements may be molded into various decorative shapes such as leaves, and as illustrated in one embodiment herein, gives the appearance of a laurel.

Abstract: A system of modular, interlocking, raised-rail grate panels and a complementarily-shaped basin for supporting and peripherally-containing the base of the grate panels while continuing to allow the passage of gasses lengthwise between the raised rails and the passage of gases and liquids through the base of the grate panels, such that delivery of searing and reflective heat to a cooking food is facilitated, wherein the grate panels and basin are coated with an abrasion-resistant, high-temperature, easy-to-clean, non-stick coating for ease of use, and wherein accessory features such as integrated, stylized food branding irons and raised-rail adaptive cooking tools are optionally provided.

Abstract: The present disclosure describes a kit of parts, system and method for providing survival assistance in an emergency, the kit of parts includes a sealable container for storing emergency tools and materials therein, a lid that removably attaches to the sealable container, a collapsible band that, when expanded, slidably engages the exterior circumference of the sealable container and that, when collapsed, is stored within the sealable container, a carabiner that attaches to the collapsible band, a first reshaped paper clip that attaches to the collapsible band and edible material, a second reshaped paper cip that attaches to the collapsible band and an edible material and a wire saw that attaches to the collapsible band.

Abstract: A method for preparing a baked good according to an exemplary aspect of the present disclosure includes, among other things, nesting a pan within an elastomeric sleeve and submerging the nested pan and elastomeric sleeve at least partially into a water bath.

Abstract: A device for holding a number of fish to be prepared in an orientation in which the stomach side of the fish is directed upwards, the device having a basic structure which can be positioned on a horizontal surface or can be suspended on a holding structure or arranged on the device, and that the device has, for each fish to be held, a plurality of spikes which are oriented parallel to one another and project by way of a free end from the basic structure such that a fish, the side flanks of which have been skewered via the free ends of the spikes assigned to it, can be held on the device with its stomach side; directed upwards and in the process such that only the spikes assigned to the fish are in contact with the fish.

Abstract: Systems and methods for thermal preservation (sterilization) of heterogeneous and multiphase foods and biomaterials in order to achieve their shelf stability at ambient level temperatures. Flowing heterogeneous, multiphase foods and biomaterials are exposed to single or multiple stages of electromagnetic energy under continuous flow conditions within conduits passing through the electromagnetic energy exposure chambers.

Abstract: A stove and a method for preventing a cooked material from being burnt dry are provided. The stove includes a stove body for heating the cooked material, a weighing unit for generating a weighing signal of the cooked material, a monitoring unit for judging whether the user is managing the cooked material, and a computing unit. The weighing signal is changed with time. A plurality of weighing signal change amounts respectively generated within a plurality of time intervals are calculate by the computing unit. According to the weighing signal change amounts, the heat source of the stove body is adjusted. Consequently, the function of preventing the cooked material from being burnt dry will be achieved.

Abstract: Food packaging of the present invention is particularly adapted for microwave, conventional oven, stove top and boiler cooking techniques and includes an integral pocket or trap compartment for receiving fluids created by the cooking process, such as grease. Embodiments include a compartment for cooking food products therein with the addition of water or other fluids, wherein the water or other fluids are drained from the food products and removed from the food packaging after cooking the food products.

Abstract: The self-making bread method includes: weighing a certain amount of ingredients according to a bread recipe and placing them in a bread ingredient box; putting the bread ingredient box into the corresponding containing region of the top portion of the bread machine; using the jagged ring of the bottom portion of said containing region to open the thin film of the bottom portion of the bread ingredient box, so the ingredients will fall into the mixing container in the bread machine; controlling the water delivering mechanism inside the bread machine to deliver a certain amount of water into said mixing container; starting the mixing device inside the bread machine, which mixes the ingredients into an appropriate dough; turning off the mixing device; energizing the electric heating tube in the bread machine, to bake the dough inside the mixing container into bread.

Abstract: The invention in particular relates to an oven (1) for baking food products (3). In order to improve automated heating procedures, the oven (1) comprises a camera (7) and a distance sensor (8), for example, which are used in concert to enable precise extraction of product-features that are relevant and used with automated heating procedures.

Abstract: Extruded, directly expanded, high fiber reduced calorie food products, such as a ready-to-eat (RTE) cereal or sweet or savory snack, are produced at high production rates without substantial loss of extrusion functionality and extrudability by replacing a substantial portion of at least one flour with a gelatinized, enzyme-resistant starch type III ingredient or bulking agent as a reduced-calorie, high fiber flour replacer. The resistant starch type III ingredient or bulking agent contains an enzyme-resistant starch type III having a melting point with an endothermic peak temperature of at least about 140° C., and may have a water-holding capacity of less than 3 grams water per gram of the starch-based bulking agent. The total dietary fiber retention of the gelatinized, starch-based bulking agent may be at least about 90% by weight after extrusion using a die temperature of least about 100° C., and a die pressure of at least about 150 psig.