Class / Patent application number | Description | Number of patent applications / Date published |
426243000 | To cook | 57 |
20080226780 | Frozen Microwavable Bakery Products - A frozen microwavable bakery product having an open grain structure including from about 40 to about 58% by weight of a cereal grain flour having high protein content. The bakery product has a yeast leavened bread dough matrix including from about 4 to about 8 weight percent of a blend of sweeteners including water activity reducing agents effective to bind water within the bakery product to reduce the amount of free moisture in the bread dough matrix and minimize sublimation of moisture in frozen storage. Preferred embodiments can contain an enrobed portion containing a food or foods. Methods of making the frozen microwavable bakery products are also disclosed including a step of freezing the products for frozen storage following proofing the products to a rise of about 30 to about 35% of the actual projected leavening capacity. | 09-18-2008 |
20080248173 | Microwave Cooking Container With Sequential Venting Arrangement - A device to improve microwave cooking is described. The device ( | 10-09-2008 |
20090017175 | Food packaging process - A reheatable container for food items includes an annular body portion having a large, centrally positioned, opening surrounded by a generally planar flange. A generally circular disk covers the opening and is supported by the planar flange. The upper edge structure of the body portion includes a generally planar sealing surface to which a transparent quadrilateral cover film is sealed. The body portion is preferably fabricated from CPET. The food item may be heated in the container at the time of preparation, shipped in the container, stored in the container, and reheated in the container. Removal of the circular disk simultaneously removes the food item from the body portion. | 01-15-2009 |
20090208617 | MEAT MARINADE COMPRISING FAT AND PROTEIN - This invention relates to a process for improving the texture and juiciness of a meat product intended for cooking, among others of those intended for frying. In particular, the invention relates to a novel marinade for improving the tenderness and mouthfeel of a meat product. Provided is a meat marinade comprising a fat and a protein wherein said fat is present in an amount of about 0.1-25 percent by weight (w %) of the marinade, preferably 0.3-20 w %, more preferably 0.5-10 w %, and wherein said protein is present in an amount of about 0.05-10 percent by weight (w %) of the marinade, preferably 0.8-6 w %, more preferably 1-5 w %. Said marinade may comprise a fat- and protein-containing dairy product, such as cooking cream. Also provided is a method for improving the tenderness of a meat product, comprising marinating said meat product with a marinade according to the invention. | 08-20-2009 |
20090246332 | Construct for cooking raw dough product in a microwave oven - A construct for preparing a food item in a microwave oven comprises a plurality of heating regions including an inner heating region and an outer heating region. The inner heating region comprises a susceptor including a plurality of annular microwave energy transparent areas, and the outer heating region comprises a plurality of susceptor projections extending radially from the susceptor of the inner heating region. | 10-01-2009 |
20100015303 | FOOD PREPARATION DEVICE AND METHOD - The present invention is concerned with the field of food preparation. More specifically, the present invention is related to a food preparation device and a method of preparing a foodstuff. It is a purpose of the present invention to overcome some of the drawbacks associated with known cooking methods. The food preparation device comprising a container ( | 01-21-2010 |
20100055260 | PACKAGE FOR HEATING A FOOD PRODUCT - A package for heating a food product. The package has a base for supporting the package on a surface, a support flap foldably connected to the base, and an end panel foldably connected to the base, and a tray for supporting a food product. The tray is foldably connected to the end panel and is for being supported above the base by the end panel and the support flap. | 03-04-2010 |
20100062122 | Batter product baking technology - The present invention provides methods and compositions for preparing fully-sponge-state batter products. | 03-11-2010 |
20100178396 | Elevated microwave heating construct - A microwave heating construct includes a platform having a plurality of peripheral edges, a plurality of elevating panels for maintaining the platform in a raised position, and a layer of microwave energy interactive material overlying at least a portion of the platform. The platform includes a movable portion defined at least partially by a line of disruption extending substantially between a pair of adjacent edges of the platform. The movable portion of the platform is adapted to pivot along the line of disruption. | 07-15-2010 |
20100255160 | METHOD OF HOT DOG PREPARATION - The present invention relates to a method of food preparation including the steps of: cooking a hot dog; removing excess moisture from the hot dog; splitting the hot dog lengthwise; adorning the split hot dog with mashed potatoes; applying cheese over the mashed potatoes; and broiling the combination of hot dog, mashed potatoes and cheese until the cheese is substantially melted. This unique combination provides a complete hot dog based meal. | 10-07-2010 |
20100255161 | PREMIX COMPOSITION OF GLUTINOUS RICE CAKE FOR BAKING IN MICROWAVE OVEN AND A PREPARATION METHOD THEREOF - The present invention relates to a premix composition of glutinous rice cake for baking in microwave oven and a preparation method thereof, the present invention have effect on providing premix composition of glutinous rice cake which have a good shape retainability after heating and to maintain softness for 24 hours without adding inhibitor of aging and to distribute for above 6 months at room temperature with glutinous rice of water content of below 15% by using glutinous rice poder having 200 to 400 μm of average grain size and comprising less than 5 wt % of glutinous rice powder of below 200 mesh and 40 to 70 wt % of glutinous rice powder of 200 to 400 mesh. | 10-07-2010 |
20110059211 | Apparatus and method with individual preparation and hybrid heating for making generally flat dough based products - An apparatus for making generally flat dough based products includes a supply station having at least two hoppers for holding different ingredients and respective valve mechanisms disposed below outlets of the hoppers and being operable to control the quantities of ingredients separately dispensed from the hoppers, a mixing bowl disposed below the hoppers in a position to receive the different ingredients in the predetermined quantities wherein the mixing bowl is adapted to open for releasing a dough based product prepared therein toward a conveyor, and a heating station having first and second heating zones arranged along the conveyor between entry and exit ends thereof and being operable to produce infra-red and electric resistance heating respectively in the first and second heating zones so as to cap and cook the prepared dough based product by the time the product is moved by the conveyor to its exit end. | 03-10-2011 |
20110217433 | PROCESS AND SYSTEM FOR FORMING A FOODSTUFF - The present invention provides a foodstuff and methods and systems of making the same. | 09-08-2011 |
20110244087 | MICROWAVABLE COOKING IMPLEMENTS AND METHODS FOR CRISPING FOOD ITEMS USING THE SAME - A cooking implement comprising a resilient cooking surface, a substantially rigid periphery surrounding the resilient cooking surface, a frame coupled to the substantially rigid periphery to provide a tensile force across the cooking surface and a support structure configured to provide an airspace beneath the resilient cooking surface. The microwavable cooking implement may be used to crisp a variety of food items, such as sliced potatoes to make potato chips, by laying a single layer of the food item on top of the resilient cooking surface and heating the cooking implement with the food items for a predetermined time. | 10-06-2011 |
20110256278 | WHOLE OAT MICROWAVABLE BAKED ITEMS - A microwavable whole grain baked product prepared from a batter comprising whole grains, at least one leavening agent, at least one texturizing agent, and water. | 10-20-2011 |
20110274796 | BARRIER FILM WITH RECLAIMED METALIZED POLYESTER - A method reclaims metalized polymer film or mixtures containing metal and/or metal alloys into a metal-containing, polymeric film. The resulting film structure has better oxygen and moisture barrier properties when metalized than plain metalized polymer films. The polymer to be reclaimed, originates in sheet form, and is densified, as by shredding, pelletizing and/or re-extruding into fine particulate form such as chips or pellets. The reclaimed polymeric film can be used, in a range of concentrations, to produce biaxially oriented polyester film for metalizing. | 11-10-2011 |
20110300272 | Microwave-Refrigerator Unit - Microwave-refrigerator units are disclosed. In one aspect, a microwave-refrigerator unit may include a weatherproof exterior. A microwave may be included within the weatherproof exterior. A refrigerator may also be included within the weatherproof exterior. The refrigerator may be coupled with the microwave. Other microwave-refrigerator units are also disclosed, as are methods of using microwave-refrigerator units. | 12-08-2011 |
20120040062 | HYBRID BACON COOKING SYSTEM - A method of making precooked meat pieces using a hybrid cooking system comprises preheating meat pieces to a temperature of at least approximately 140° F. to create preheated meat pieces. The preheated meat pieces are transferred to an oven heated with an external heating source. The oven includes internal surfaces, and the external heating source assists in keeping the internal surfaces at a temperature below a smoke point of fat from the meat pieces. The preheated meat pieces are cooked in the oven to a water activity level of 0.92 or less to create precooked meat pieces. Optionally, flavoring could be applied to the precooked meat pieces after the precooked meat pieces have been removed from the oven and before the precooked meat pieces have cooled. | 02-16-2012 |
20120114818 | METHOD OF TOASTING A BREAD PRODUCT USING AN EDGE TOASTING SHIELD - Edges of English muffins and certain other types of bread products known to burn during toasting are protected from burning by a bread product edge toasting shield. One embodiment of the bread product edge shield is a baffle formed of orthogonal or substantially orthogonal metal strips. A second embodiment is a cylindrical tube. The edge toasting shield blocks infrared energy waves that would otherwise be incident upon the bread product edges at angles of incidence less than about eighty degrees relative to horizontal. | 05-10-2012 |
20120121771 | QUICK HEAT-UP GAS INFRARED BURNER FOR AIR IMPINGEMENT OVENS - An oven that uses both impinging air ducts and infrared burners to heat food products is provided. Heating and cooking with both types of burners leads to a significantly improved efficiency over currently available systems. The infrared burner comprises a matrix of metal fibers that allows for the combustion flame to remain stable even when subject to the currents of nearby impinging air ducts within the oven cavity. | 05-17-2012 |
20120164287 | Pasta Product Having Reduced Sodium Anti-Boil-Over Composition With Enhanced Cheese Flavor Notes - A method and composition for reducing sodium in a pasta product having a cheese component and an anti-boil-over component without compromising the cheese flavor of the pasta product. The sodium chloride in the anti-boil-over composition is replaced with a sodium replacer including at least one of a modified potassium chloride or a bonded potassium chloride. Modified potassium chloride can include potassium chloride, rice flour, citric acid, L-lysine and rosemary extract. Bonded potassium chloride can include potassium chloride and natural flavors. The sodium replacer can include potassium chloride with at least either of the modified potassium chloride or the bonded potassium chloride. The addition of sodium replacers to the anti-boil-over component results in enhanced cheese flavors. | 06-28-2012 |
20120196010 | Continuous Process for Making a Wheat Tortilla - A continuous process for making a wheat tortilla or other similar products using a continuous pressing step that occurs during a continuous oven initial cooking step or immediately thereafter. Applicants' invention produces a final product with characteristics of a traditionally cooked flour tortilla using equipment that provides for significant increases in manufacturing throughput. The combination of the continuous oven with the concurrent, or relatively concurrent, pressing step substitutes for the hot pressing plates used in previous methods. | 08-02-2012 |
20120196011 | METHOD AND APPARATUS FOR SURFACE SANITIZING OF FOOD PRODUCTS IN A COOKING APPLIANCE USING ULTRAVIOLET LIGHT - The present invention provides a method and apparatus for sanitizing consumable products, utensils or any of a variety of products that may benefit from being sanitized using an ultraviolet light source within a cooking appliance, such as a microwave oven. The cooking appliance includes a cooking chamber capable of receiving microwave energy. A UV light source is positioned outside the cooking chamber, and an optical system directs UV light from the UV light source into the cooking chamber. | 08-02-2012 |
20120237647 | MULTI-FUNCTIONAL PLATFORM FOOD PREPARATION DEVICE - A multi-functional platform food preparation device is disclosed which has the ability to fry, deep-fry, steam, stir fry, stage, drain, warm and grill foods conveniently on the same cooking platform. The cooking platform can include a built in reservoir for cooking soups, steaming with water, stir frying, and deep frying with oil. The cooking platform also can include a grilling section, a griddle/frying/cooking section, and a warming/draining section. The cooking platform also can include a drain chute connecting the reservoir to a catch bottle to aid in the clean up process. In addition, the reservoir can include a slosh ring positioned around the upper perimeter of the reservoir. Deep frying/boiling/steaming/stir frying, grilling, griddle/frying/cooking, and warming/draining sections can be contained on a single cooking platform to aid in the synchronized preparation of common meals to be prepared together in a fast, convenient and safe manner. | 09-20-2012 |
20120251684 | MICROWAVABLE COOKING IMPLEMENTS AND METHODS FOR CRISPING FOOD ITEMS USING THE SAME - A cooking implement comprising a resilient cooking surface made of silicone and maintained at tension, the cooking surface comprising a plurality of holes and a support device having a curved periphery disposed about the periphery of the cooking surface to stretch and maintain the cooking surface at tension. The support device is configured to support the cooking surface at a distance above a ground surface. | 10-04-2012 |
20130004630 | SPEED COOKING OVEN - A speed cooking oven is disclosed comprising a cooking cavity, thermal heating source, air movement and directing means, air delivery means, and a vent assembly. Hot gas is circulated to and from the oven cavity via air delivery means such that turbulently mixed glancing, conflicting and colliding gas flow patterns mix at and about the surfaces of the food product. The turbulently mixed gas flows are spatially averaged over the surface area of the food product producing high heat transfer, thereby optimizing speed cooking of the food product. | 01-03-2013 |
20130022719 | LOW PRESSURE DEOILING OF FRIED FOOD PRODUCT - 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. | 01-24-2013 |
20130052313 | PROCESSING OF WHOLE OR PORTIONS OF GENUS MUSA AND RELATED SPECIES - A method is provided for making a banana product comprising providing at least one unpeeled banana comprising banana peel and banana pulp, subjecting the at least one unpeeled banana to a heat treatment at a temperature and for a time sufficient to gelatinize starch present in the at least one unpeeled banana to form at least one heat treated unpeeled banana, and comminuting the at least one heat treated unpeeled banana to form a banana puree. A functional food ingredient is also provided comprising a banana puree including banana pulp and optionally banana peel. According to certain aspects the banana puree is dried and thereby provided in the form of a dried banana powder or flake. The functional food ingredient optionally performs as one or more of various ingredient types, for instance as a gluten substitute, a dip or whip base, a binder, an emulsifying agent, and the like. | 02-28-2013 |
20130059044 | EQUIPMENT AND PROCESS FOR PREPARATION OF FOOD PRODUCTS HAVING CLOSED LOOP CONTINUOUS SHAPES - To cut food material, in particular potatoes and sweet potatoes, into continuous close-loop shapes, a cutting blade assembly is used. The cutting blade assembly consists of an outer and at least one inner concentrically arranged cutting blade, where each cutting blade has a close-loop cross-sectional shape. The space between adjacent cutting blades forms a cutting tube. The cutting tubes ultimately form the cross-sectional shapes of the cut food material. Supports, such as blade guides and plungers are slidably positioned between the cutting blades in the cutting tubes. These supports maintain the distance between adjacent cutting blades and assist in separating cut food material from the cutting blades. This cutting blade assembly may be used in a method and system for cutting food material into continuous close-loop shapes. | 03-07-2013 |
20130156906 | Salamander Element for Closed System Oven - A combination oven having a sealed cooking volume heated with forced air and steam may also provide at least one radiant heat panel positioned for direct exposure of the contained food allowing occasional browning and grilling operations or additional heat boosting. | 06-20-2013 |
20130196040 | METHOD FOR COOKING PRODUCT USING AN ELECTROMAGNETIC OVEN - A method for cooking a product in an electromagnetic oven. In one embodiment product is conveyed to a convection oven. The product is then cooked to a moisture content of between about 3% and about 20%. The product is then conveyed to an electromagnetic oven where the moisture content is reduced to below 2.5%. The combination of the convection oven and the electromagnetic oven reduces the moisture gradient within the product which results in decreased post packaging stress cracks. | 08-01-2013 |
20130196041 | Plasma Treated Susceptor Films - A method of making a microwave energy interactive structure includes plasma treating the surface of a polymer film with an inert gas at a plasma treatment energy per unit surface area of the film of from about 0.005 J/cm | 08-01-2013 |
20130216664 | CONTROLLING HEAT INDUCED FOAM GENERATION OF FOODSTUFF - The present invention relates to the use of a composition to control the degree of heat induced foam generation in a foodstuff system when said foodstuff system is heated, wherein the composition comprises polyglycerol polyricinoleic acid. | 08-22-2013 |
20130344208 | METHOD AND APPARATUS FOR PLASMA ASSISTED LASER COOKING OF FOOD PRODUCTS - A method and apparatus are disclosed for applying laser energy to a food product to effect cooking thereof. The energy can be applied with a laser emitter in proximity to the food product. The application of the energy can be controlled according to a profile so as to generate a plasma in and around the food product during a cooking period. The application of energy can be adjusted based on feedback associated with the controlled application of the energy to the food product. | 12-26-2013 |
20140072680 | MICROWAVE COOKING SYSTEM - A microwave cooking system is described for use in cooking pasta and alike in a microwave oven. The microwave cooking system includes a base receptacle, a colander, and a ventilation cover. The colander is sized to be suspended and nested within a central cavity of the base receptacle. The ventilation cover is sized to mount on top of the colander. An optional storage lid may be included for use in sealably engaging onto the base receptacle in which the colander and the ventilation cover can be nested within the base receptacle sealed with the storage lid. The method includes the steps of affixing, cooking, filling, heating, obtaining, placing, removing, and repositioning. | 03-13-2014 |
20140127368 | Vented Susceptor Structure - A microwave heating construct comprises a first panel and a second panel, each comprising a microwave energy interactive material. The panels are partially joined to one another in an opposed, facing relationship such that an unjoined area is defined between the first panel and the second panel. The unjoined area is in communication with an open peripheral edge of the construct. The first panel includes an aperture in communication. With the unjoined area between the first panel and the second panel. | 05-08-2014 |
20140147561 | Barrier Film with Reclaimed Metalized Polyester - A method reclaims metalized polymer film or mixtures containing metal and/or metal alloys into a metal-containing, polymeric film. The resulting film structure has better oxygen and moisture barrier properties when metalized than plain metalized polymer films. The polymer to be reclaimed, originates in sheet form, and is densified, as by shredding, pelletizing and/or re-extruding into fine particulate form such as chips or pellets. The reclaimed polymeric film can be used, in a range of concentrations, to produce biaxially oriented polyester film for metalizing. | 05-29-2014 |
20140170276 | METHODS AND APPARATUSES FOR MAKING PASTA FILATA - The disclosure relates to methods and apparatuses for the production of cheese. In one embodiment, the disclosure relates to methods and apparatuses for making pasta filata cheese. In one embodiment, a microwave system is used for the production of pasta filata cheese. | 06-19-2014 |
20140178540 | Universal Ramen Cooking Container - The invention provides a container for cooking ramen style block noodles, the container comprising a main body having a generally rectangular base, two generally parallel and spaced side walls connected to the base and two generally parallel and spaced end walls connected to the base and to the side walls, the tops of the side walls and the end walls forming an upper rim. The container is dimensioned so that between about 7 and about 9 ounces of water will fill a container holding a typical 3 ounce mass of ramen style block noodle to a level equal to the top of the noodle mass. | 06-26-2014 |
20140193549 | Food Holding Device, Method of Making, and Method of Storing Cooked Food - A food holding device includes a holding bin and an optional heating component. The holding bin has a specified average surface roughness Ra on at least a portion of the surface intended to be contacted with food during storage of the food. | 07-10-2014 |
20140370168 | SUSCEPTORS CAPABLE OF BALANCING STRESS AND EFFECTIVENESS - An outer portion of one or more layers of microwave interactive material, which is for becoming hot when exposed to microwave energy, is arranged in a manner that seeks to advantageously control heating, so that the outer portion of the microwave interactive material can safely be adjacent the periphery of a turntable tray. The turntable tray can be heated by the microwave interactive material so that a peak thermally induced stress occurs in the turntable tray at a position proximate the periphery of the tray. The layer(s) of microwave interactive material are configured in a manner so that the peak thermally induced stress is less than a predetermined amount. | 12-18-2014 |
20140377419 | MICROWAVE COOKING APPARATUS - A microwave cooking apparatus ( | 12-25-2014 |
20150017295 | AERATED COMPOSITIONS CONTAINING EGG ALBUMEN PROTEIN AND HYDROPHOBIN - The present invention relates to aerated compositions containing egg albumen protein and hydrophobin, and to a method for making these compositions. The objective of the invention is to improve the foamability and foam stability of compositions containing egg albumen protein. This has been achieved by providing aerated compositions containing denatured egg albumen protein and hydrophobin. | 01-15-2015 |
20150050399 | HEAT-STABLE OIL-IN-WATER EMULSION - 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. | 02-19-2015 |
20150086685 | METHODS AND APPARATUSES FOR MAKING PASTA FILATA - The disclosure relates to methods and apparatuses for the production of cheese. In one embodiment, the disclosure relates to methods and apparatuses for making pasta filata cheese. In one embodiment, a microwave system is used for the production of pasta filata cheese. | 03-26-2015 |
20150104551 | BAKED COATINGS AND METHODS FOR APPLYING TO FOOD PRODUCTS - Systems and methods for producing a baked product that have the appearance, texture and/or flavor of fried foods are disclosed. In one embodiment, a method for producing a baked product that imparts fried food properties includes at least partially coating a food product with an oil product, combining a breading composition with the food product, applying water to the food product, and baking the food product. Aspects of the disclosure are particularly directed to a method of baking food products by providing a bread composition and process that imparts a deep fried texture and flavor without having to deep fat fry the food product, thereby reducing the fat content of the final food product and avoiding the need to use a fryer. | 04-16-2015 |
20150118370 | MICROWAVE MACARONI COOKING BOWL - A bowl is provided for cooking pasta in a microwave in a simple high quality fashion. The bowl includes a reservoir with a floor and at least one wall extending up from the floor to a rim. Handles optionally extend laterally from opposite sides of the rim in a generally horizontal direction. A water line is provided on the at least one wall which is visible to a user. An optional pasta line is also provided beneath the water line. Pasta is provided from a package of pasta and flavorant with the bowl sized to match the amount of pasta in this package. Water is provided up to the water line. The bowl is then placed within a microwave and heated for a predetermined amount of time, preferably with a pause for stirring during this predetermined amount of time. The flavorant from the package is then added to the pasta. | 04-30-2015 |
20150132452 | Frozen pizza preparation method - A frozen pizza rapid preparation method that allows an ordinary consumer to rapidly prepare a frozen pizza with a crisp crust by steps of obtaining a frozen pizza having a crust that has been baked before it has been frozen, microwave heating the pizza, transferring the pizza to a stovetop skillet, and crisping the crust on the stovetop skillet. | 05-14-2015 |
20150312971 | DYNAMIC IMPEDANCE MATCHING IN RF RESONATOR CAVITY - A method for matching an impedance of a system comprising a cavity and one or more feeds to an impedance of one or more sources of electromagnetic radiation irradiating a plurality of frequencies into the cavity via the feeds, comprising: determining a plurality of s-parameter of the system for a frequency band; determining the system impedance based on the s-parameters; and modifying the system impedance according to the difference between the impedance of the system and the impedance of the source. | 10-29-2015 |
20150351429 | FOOD MASS SUITABLE FOR MICROWAVING - A method of thawing, heating, cooking and/or baking a foodstuff material, in particular a dough-based product, a pasta, a frozen dough, a panada, a minced meat pasta or a vegetable pasta, in a microwave field. The foodstuff material contains an added microwave absorber in an amount of 0.5 to 5.0% by weight with respect to the total weight of the foodstuff material. The microwave absorber is selected from orthophosphates (PO | 12-10-2015 |
20160066602 | PAR-FRIED PROCESS FOR BONELESS WHOLE MEAT MUSCLE - A method of par frying boneless whole meat muscle including trimming boneless whole meat muscle, portioning the boneless whole meat muscle into portions that have a thickness from 0.25 to 1 inch, a width of 0.25-1.5 inches and length of 1-7 inches. The portions are marinated, dusted, battered and breaded. The portions may be par fried in oil at a temperature between 190-200° C. for 25-30 seconds. The portions may then undergo freezing and then may be reheated when desired. | 03-10-2016 |
20160095337 | LOW BITTER CHICORY PRODUCTS - The present invention provides a food product comprising at least 1.5%, 5%, 10%, 20%, 30%, or more, by weight total ingredients of a low bitter chicory plant material or flour. The present invention also provides a method for obtaining a chicory product with reduced bitterness, comprising blanching chicory roots or root chips, drying the blanched chicory root chips, and optionally grinding the dried chicory root chips and incorporating it into flour, dough, or other food products. Also provided is a method for obtaining a chicory taproot with reduced bitterness, comprising cultivating a chicory plant at a soil nitrogen level of 150 lbs per acre or less in the upper 3 feet of the soil. | 04-07-2016 |
20160130065 | Package with Enlarged Base - A microwave heating construct may include a widened base. The construct may be erected by folding end panels of the construct towards one another and optionally securing the panels in the folded position. The construct may be formed from a blank. The construct and/or blank may include a removable portion at least partially defined by a line of disruption. | 05-12-2016 |
20160165676 | OVER-THE-RANGE MICROWAVE OVEN AND METHOD OF USING THE SAME - An over-the-range microwave oven includes: a housing; an electric equipment chamber which is disposed in the housing, and includes a control panel, and a drive unit; a cooking chamber which is disposed in the housing and controlled by the electric equipment chamber, and has an air inlet portion which is disposed at one side of the cooking chamber and into which outside air flows, and an opening and closing unit which is disposed at the other side of the cooking chamber and that is opened and closed based on a flow rate of flowing air; and a duct unit in the housing and disposed outside the cooking unit. | 06-09-2016 |
20160183553 | MERINGUE COMPOSITION AND METHODS OF PREPARATION - A meringue composition is disclosed, which may be prepared without the inclusion of egg or egg byproduct material as an ingredient. The meringue is prepared from a mixture consisting essentially of saponin, a sugar or sugar substitute, and water. The meringue is capable of being prepared to a self-sustaining, baked product. The final meringue product may be prepared by a variety of heating methods, including microwave heating. Further, the nature of the final product may be controlled by the extent of heating, so that a product more flowable or creamy may be achieved by a reduction in the heating time. The meringue of the invention is suitable for strict vegetarians (‘vegans’) and individuals who are allergic to eggs and egg bi-products. | 06-30-2016 |
20160192676 | METHOD FOR PRODUCING PET FOOD, AND PET FOOD | 07-07-2016 |
20160251141 | COOKWARE AND COOK-PACKS FOR NARROWBAND IRRADIATION COOKING AND SYSTEMS AND METHODS THEREOF | 09-01-2016 |