| Entries |
| Document | Title | Date |
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| 20080213438 | Reduction of Benzene in Beverages and Compositions Therefor - Compositions useful for the reduction of the formation of benzene in beverages containing ascorbic acid in the presence of certain transition metals utilize a blend of aqueous solutions of sodium benzoate and potassium sorbate, in an approximate 50%/50% by weight solution. A method for reducing the formation of benzene in such beverages includes adding the blend to the beverage. Methods for reducing the degradation of sorbate solutions during storage using the compositions and for accelerating the formation of benzene are provided. | 09-04-2008 |
| 20080226778 | METHODS FOR PROCESSING FOOD FOR CONSUMPTION BY INDIVIDUALS HAVING DIFFICIULTY CHEWING AND/OR SWALLOWING - A method for processing food for consumption by individuals having difficulty chewing and/or swallowing includes providing food having a consistency of at least one of a thick liquid, a thick liquid having chunks, and between a thin liquid and a medium liquid, subjecting the provided food to at least one pre-determined pressure that is above atmospheric pressure for a pre-determined amount of time, and releasing the food from the pre-determined pressure. | 09-18-2008 |
| 20080226779 | Machine and method for producing and dispensing liquid or semi-liquid consumer food products - A machine for producing and dispensing liquid and semi-liquid consumer food products such as ice creams, whipped cream, yogurt and the like comprises a container for a basic product of the consumer food product, a feed and treatment circuit for the basic product, comprising a feed pump, dispensing means positioned at an outfeed end of the feed and treatment circuit, and a device for checking the bacterial load of the product during production/dispensing; an electronic control unit controlling and regulating the various steps for measuring the bacterial load. | 09-18-2008 |
| 20080233248 | Animal Feed with Targeted Characteristics - An animal feed includes a first amount of a plant-based supplement, a second amount of base animal food, and a composition of nutrient additives in an amount and composition calculated according to a modified nutrient profile associated with a mixture of the base animal food with the plant-based supplement at a set ratio of the second amount to the first amount. The plant-based supplement may include cooked pumpkin. Also, the composition of nutrient additives may include selected ones of choline, calcium, taurine, and L-Carnitine. | 09-25-2008 |
| 20080248172 | NUTRITIONAL SUPPORT FOR SERVINGS - A method for substantiating servings based on nutritional guidelines and formulating food products to nutritional guidelines is disclosed. Preferably, a method for substantiating fruit and/or vegetable servings and formulating based on nutritional guidelines for fruit and/or vegetables is disclosed. | 10-09-2008 |
| 20080254172 | Printing on Comestible Products - A method for applying a color image to a non-planar comestible may include applying a color image onto a substantially planar carrier and deforming the carrier to form a non-planar relief mold of a three-dimensional image, including deforming the color image whereby the deformed color image is proportionate relative to, i.e., is in register with, the three-dimensional image. A comestible material, e.g., chocolate or a gelatinous edible composition, may be deposited into the relief mold to substantially overlie the color image. The comestible material may be removed from the relief mold, with the color image applied thereto. In one implementation, the color image may be applied to the substantially planar carrier by screen printing one or more colors forming the color image onto the carrier using an edible ink composition. | 10-16-2008 |
| 20080254173 | BEVERAGE FRESHNESS MONITORING SYSTEM AND METHOD - A timer system for monitoring the freshness of a beverage in a plurality of carafes, and a method of use are disclosed. The timer system comprises a plurality of matched pairs of timers and signaling members, with each timer being individually actuateable and each signaling member being drivingly controlled by its matched timer to issue a signal after the matched timer has operated for a preset period of time. A housing mountable on a beverage preparation device houses the timers. A plurality of tags are mounted to a plurality of carafes to create a plurality of matched carafes that correspond to the plurality of matched pairs of timers and signaling members. After the beverage in a matched carafe is prepared, the matched timer is activated. After the timer has operated for a preset period of time, the matched signaling member then issues a signal, permitting the monitoring of the freshness of the beverage in the matched carafe. | 10-16-2008 |
| 20080260918 | Manufacturing method of three-dimensional food by rapid prototyping - This invention discloses a manufacturing method for producing three-dimensional food in a very short time without using a mold. The key technology is to establish a figure or word character in a computer-aided design (CAD) software such as CATIA, Pro/E, I-Deals, Solidwork, and AutoCAD or use a built-in figure and word of the Window system. The figure or word character is built into a three-dimensional model and transformed into a file with an *.stl format. Finally, a rapid prototyping (RP) machine is used to build the 3D food, and then the finished goods of the 3D food are produced. The invention promotes the food manufacturing method from 2D to 3D and accomplishes a substantial progress on the application of rapid prototyping. | 10-23-2008 |
| 20080268109 | Low glycemic sweetener compositions - A method is provided to sweeten a food product to minimize the glycemic index of the food product, to introduce natural fiber into the food product, to produce a desired sweetness profile, and to reduce the likelihood that the food product when ingested functions as a laxative. The method includes the steps of selecting at least one polyol; determining the Taxation threshhold in grams per day of the polyol; determining the desired quantity of a sweetener composition in a serving of the food product, the sweetener composition comprising the polyol and agave syrup solids added in solid form during the manufacture of the food product; determining the desired sweetener profile of the sweetener composition, the sweetener composition including proportions of agave and the polyol to minimize the likelihood the sweetener composition will cause the food product to function as a laxative; admixing the polyol and agave syrup to produce a sweetener mixture; drying and fractioning the sweetener mixture to produce solid sweetener particles infused with agave syrup solids; and, admixing the sweetener particles during the manufacture of the food product to produce the desired quantity of the sweetener composition in a serving of the food product. | 10-30-2008 |
| 20080268110 | ONLINE, CONTINUOUS SENSOR AND METHOD FOR CURD MOISTURE CONTENT CONTROL IN CHEESE MAKING - A method is provided for improving quality of cheese produced from a milk batch. A light beam from an incident light source impinges onto a surface of the milk batch, and light backscatter is optically detected during a coagulation process and correlated to an optimum cutting time for the milk coagulum. Next, light backscattered from a curd and whey mixture derived from the milk batch during a syneresis process is optically detected and correlated to an optimum syneresis endpoint. At least one of the backscattered light data, optical parameters developed from analysis of the backscattered light data, and whey fat dilution are correlated to at least one of a milk protein %, a milk fat %, a milk total solids content, a milk processing temperature, a curd moisture content, a curd moisture change over time, whey fat content, a whey fat loss, and a final curd yield. | 10-30-2008 |
| 20080268111 | Devices and methods for the rapid, reliable detection and determination of acrylamide concentration in food substances and prevention of acrylamide formation in the same - The present invention includes a device and associated analytical method to use for the sensitive detection and accurate, rapid determination of acrylamide in food substances. The present invention also relates to the use of a kit device and associated analytical method in which a user can quickly and easily ascertain the amount of acrylamide in food substances with ease and in any location, including a non-laboratory environment. Such detection device and method may be comprised of a sample collection area on which a sample of food, after being mixed in a solution, is placed for example on the substrate of a biochip that includes an enzyme that along with a co-enzyme or form of energy or catalyst, facilitates the conversion of either acrylamide to acrylonitrile or the conversion of acrylamide to ammonia. If acrylamide is detected in the sample food substance, the resultant concentration, as determined on the calorimetric scale, provides the consumer of the food substance an opportunity to reject or discard the substance prior to digestion, thus promoting good health and avoiding potential ingestion of relatively high concentrations of carcinogenic potent acrylamides. The detection device utilizes a pH balance meter and system similar to the colorimetric system utilized above, but which allows a numeric or digital reading of the concentration of acrylamides present in the sample of food. Another variation of the detection device utilizes infrared (IR) detection using an IR sensor to measure a sample and quantify the concentration of acrylonitrile within the sample by an absorption peak of the carbon-nitrogen (C≡N) triple bond in acrylonitrile in an IR spectra at 2250 cm | 10-30-2008 |
| 20080274240 | ADAPTIVE CONTROLLER AND EXPERT SYSTEM FOOD PROCESSING - A method and apparatus for controlling efficacy of a food processing system. The method includes, responsive to receiving set points from an automatic expert system, operating an adaptive controller to perform steps including comparing the set points from the automatic expert system to process variables for the food processing system. The steps also include generating an error signal indicating a difference between the compared process variables and the set points and adjusting control settings for the food processing system using the error signal and one or more control parameters. The adaptive controller is configured to automatically modify the control parameters in response to a detected change in at least one of the set points and the process variables. | 11-06-2008 |
| 20080274241 | METHOD, SYSTEM AND APPARATUS FOR MANUFACTURING CUSTOM CHOCOLATE ARTICLES AT RETAIL LOCATION - A point-of-sale apparatus for making customized chocolate articles includes one or more temperature-controlled chocolate tempering machine(s) for melting and storing tempered liquid chocolate, a dispenser for dispensing the liquid chocolate into a cavity formed in a single-use mold, a dispenser for depositing one or more selected food product exclusions across the surface of the liquid chocolate, a vibrating table for removing air bubbles and distributing the exclusions evenly, a cooling tunnel for rapidly cooling the chocolate article, and one or more conveyors for moving the single-use chocolate mold and carrying it through the cooling tunnel. The exclusion dispenser may include a hopper having a funnel and a grate with different sized openings corresponding to different sized exclusions. The single-use mold may carry a customer identifier for later identification. The single-use mold containing the solidified custom chocolate article may be deposited directly into a box provided to the customer. | 11-06-2008 |
| 20080292758 | Method of Monitoring the Breaking of Eggs, an Egg Receiving Device for Holding the Contents of an Egg, and an Egg Breaking Apparatus Comprising Such an Egg Receiving Device - The invention relates to a method and an apparatus for monitoring the breaking of eggs. The eggs are fed to a plurality of egg breaking devices by means of a feeder, each egg breaking device receiving one egg at a time, whereupon the shell of each egg are broken by means of the respective egg breaking device and the contents of each egg are collected in an egg receiving device, each egg receiving device receiving the contents of only one egg in each process cycle. The remains held by each egg breaking device after the breaking of the eggshell are discharged to a waste receptacle, and the contents of the egg receiving device are discharged into one or more product receptacles. The monitoring consists in that the presence of at least one of the conditions (a) the egg is dropped, (b) eggshell is unbroken or (c) yolk membrane is broken is registered automatically, and that the presence of an abnormality in the egg-breaking is presented to an operator. The presence of an unbroken egg may be detected as the lack of contents in the egg receiving device, whereas the presence of an egg with a broken yolk membrane may be detected by the presence of yolk in the albumen. | 11-27-2008 |
| 20080299270 | Fat Taste Receptors and Their Methods of Use - Fat taste receptors and methods for using the receptors to screen compounds that mimic fat taste are disclosed. The receptors can include G-protein coupled receptor proteins, such as GPR40 or GPR120. New methods for preparing foods are also disclosed that involve testing compounds in the assay system and then incorporating into foods the identified nonfat compounds that have the taste of fat. | 12-04-2008 |
| 20080305221 | Water-in-Oil Emulsion With Improved Spattering Behaviour - The invention relates to a water-in-oil emulsion food product with improved spattering behaviour comprising 0.1-5 wt. % of a porous powderous vegetable matter made from nuts, seeds, kernels, pits and cellulose having a volume weighted mean particle diameter (d | 12-11-2008 |
| 20090029016 | Method of Adjusting Temperatures of Products to Desired Product Temperatures - A method of adjusting temperatures of products to a desired product temperature. The method may include enabling the selection of a product, enabling the selection of the desired product temperature, enabling the placement of the product into a temperature adjust device, circulating a liquid or a gas through the temperature adjust device, the liquid or the gas having been cooled to a cool temperature less than the desired product temperature or heated to a warm temperature greater than the desired product temperature, determining when the desired product temperature has been obtained, and ceasing circulation of the liquid or a gas through the temperature adjust device. | 01-29-2009 |
| 20090053373 | Processes for treating roasted coffee beans with steam - The present invention aims to provide a steam treatment process for stably preparing steam-treated roasted coffee beans having constant flavor quality by reducing variation in the degree of roasting between different sites in the system during steam treatment of roasted coffee beans without complicating operation processes or increasing costs. | 02-26-2009 |
| 20090061055 | System and method for measuring starch gelatinization - A system for measuring starch gelatinization in a feed production system. The system includes a feed production system configured to generate an extruded feed from a feed mixture using a combination of steam and pressure to cook the feed in an extruder, a near infrared spectrometer configured to measure a degree of starch gelatinization for the extruded feed, and a starch gelatinization measurement engine configured to generate a measurement of the degree of starch gelatinization in the extruded feed. | 03-05-2009 |
| 20090074922 | METHOD AND APPARATUS FOR SANITIZING AND PROCESSING PERISHABLE GOODS IN ENCLOSED CONDUITS - The invention is directed to a method and apparatus for sanitizing perishable goods by mixing the goods with sanitizing liquor for a suitable period of time followed by separating the liquor and substantially neutralizing any residual sanitizing agent left in the goods. In one instance, the sanitizing agent includes ozone and water; therefore, separation of the ozonated water advantageously proceeds with a squeezing effect to more adequately remove the ozonated water from the goods. | 03-19-2009 |
| 20090081338 | CITRUS JUICE APPARATUS WITH UNDESIRED MATERIAL RELEASE DETECTOR AND RELATED METHODS - A citrus juice apparatus may include at least one citrus juice processing device. The at least one juice processing device may include at least one juice output having a flow of juice therethrough. The at least one juice processing device upon a malfunction may cause an undesired material release along with the flow of juice into the at least one juice output. An undesired material release detector may be coupled to the at least one juice output for detecting the undesired material release. The detector may operate based upon magnetic proximity sensing of a moving filter plate within a housing of the detector. Alternatively, the detector may operate using a filter plate, and based upon pressure. | 03-26-2009 |
| 20090081339 | METHOD FOR PRODUCING JUICE HAVING PRE-SELECTED PROPERTIES AND CHARACTERISTICS - A method for producing vegetable or fruit juice having pre-selected characteristics based on classification and separation by non-destructive testing of the vegetables or fruit from which the juice is made. | 03-26-2009 |
| 20090092715 | System for real-time characterization of ruminant feed rations - A computer-based system for characterizing in real time the nutritional components of one of more ingredients for a ruminant feed ration, including dry matter, NDF, NDFd, lignified NDF ratio, peNDF, percent starch, IVSD, and particle size for a forage material; and IVSD and particle size for a grain material. The system utilizes proprietary NIRS equations based upon prior samplings of a variety of crop species like dual-purpose corn silage, leafy corn silage, brown midrib (“BMR”) corn silage, grass (silage/dry), alfalfa (silage/dry), BMR forage sorghum, normal dent starch grain, floury endosperm starch grain, vitreous endosperm grain, and steam-flaked corn grain, and applies those equations to current samplings of a corresponding crop to predict in real time the characteristics of such forage or grain material. The real-time characterization system may also utilize the predicted data to calculate a “total ration fermentation index” value that takes into account the total NDFd and IVSD characteristics (including RAS and RBS) of the forage and starch ingredients to be used in a feed ration to ensure that the ration will not contribute too much or too little digestibility to the cow. A “flash fermentation index” identifies feed formulations, based upon the real-time characterizations of the ingredients, that are too “hot” to feed to the cows without incurring the risk of lost production and adverse health issues. | 04-09-2009 |
| 20090110788 | UTILIZING MOTOR CURRENT VARIATIONS TO CONTROL MIXER OPERATION - A mixing system comprising a bowl, mixing element and motor. A mixing element is located within the bowl and is driven by a motor to impart mechanical energy to the foodstuff being mixed upon contact. A method for predicting instantaneous loading on the mixing system motor. A method for increasing the power to the motor comprises introducing additional current in advance of instantaneous loading. A method for identifying the foodstuff being mixed to control operation of the mixer either by allowing user interaction or increasing the current to the motor in advance of instantaneous loading and demands on the motor. | 04-30-2009 |
| 20090117237 | METHOD FOR ADJUSTING A WATER TEMPERATURE AND A PASTEURIZATION TUNNEL - A method for adjusting or controlling the temperature of water released for product pasteurization, by taking into consideration the heat transfer into the products for the control of the water temperature. Further, a method for adjusting or controlling the water temperature for the water released for product pasteurization in several superimposed decks, by taking into consideration the water temperature in at least one deck located below the upper deck for the control of the water temperature. Also, corresponding pasteurization tunnels as well as a pasteurization tunnel with at least three superimposed decks, where the water for at least three decks is released to the products in the uppermost deck. | 05-07-2009 |
| 20090130267 | METHOD OF OPTIMIZING NUTRITIONAL VALUE OF SEEDS - A method of optimizing the nutritional content of seeds to create nutritionally enriched foodstuffs for consumption by both humans and animals alike. Seeds are germinated under controlled conditions amenable to large scale, high-throughput commercial processing, and their germination is arrested at the apex of germination, where they have achieved peak nutritional value. Arrested germination seeds can be consumed directly, or dried for long term storage and later use. Additionally, nutritionally optimized seeds can be popped or puffed to create nutritionally enriched snack foods. | 05-21-2009 |
| 20090136632 | METHODS AND SYSTEMS FOR UTILIZING DELAYED DILUTION, MIXING AND FILTERING TO PROVIDE CUSTOMIZED VARIETIES OF FRESH-BREWED COFFEE ON DEMAND - An improved system for providing an individually customized fresh brewed coffee beverage on demand by a consumer, in a wide range of variety and strength. Said brewing system for making relatively large quantities of fresh brewed coffee beverages (in particular, customized as to desired variety, body, character and/or strengths), as chosen by multiple individual consumers just prior to their consumption. Said system is easy to use by the consumer or other individual (e.g., restaurant wait staff) obtaining the customized beverage. Further, maintenance of the equipment requires only a small amount of personal attention by the owner/operator of the equipment. | 05-28-2009 |
| 20090136633 | Consumer food testing device - A food testing device for testing for the presence of harmful contaminants in a food sample, includes a vessel adapted for holding a liquefied food sample, a liquefier operatively associated with the vessel for converting an unliquefied food sample into a liquefied food sample, at least one test assay dispensable from the device, wherein the test assay includes at least one assay reagent having an affinity for at least one harmful contaminant, and capable of both detecting the presence of the harmful contaminant in the liquefied food sample, and producing a visual cue upon recognition of the harmful contaminant; and a radiation detector disposed proximately to the vessel for indicating the presence of ionizing radiation in the food sample at amounts exceeding normal background levels to detect the presence of a radioactive agent as the harmful contaminant. | 05-28-2009 |
| 20090142458 | PORTABLE ELECTRIC COOLER - The technology described herein provides a device and methods for meat storage, tenderizing, and aging in a temperature and humidity controlled environment. A portable electric cooler is disclosed having first and second sets of low pressure coils coupled to a compressor and three-way solenoid valves in order to alternate in a timed pattern the refrigerant flow in order to allow one set of low pressure coils to defrost while the other set circulates the refrigerant. The cooler includes a temperature sensor, humidity sensor, and humidity controller to monitor and control temperature and humidity levels within the refrigeration chamber. The cooler also includes a pressurized water canister, a spray nozzle, and a pulse solenoid valve. The pulse solenoid valve is configured to discharge a mist through the spray nozzle into the refrigeration chamber as required to maintain a desired humidity. | 06-04-2009 |
| 20090162503 | METHOD FOR APPLICATION OF A SHAPABLE MASS TO A FREELY SHAPABLE OBJECT - The invention relates to a method for applying a shapable mass from an application head of a machine, corresponding to a desired design, onto a freely shapable object in the food and/or chemical industry according to the instructions of a controller. In an embodiment an image/photograph of the object is generated and transferred into a machine control system. The contours to be provided by the shapable mass are subsequently traced, and contour data is transmitted to the controller and used to control the application of the shapable mass from the application head onto an object. | 06-25-2009 |
| 20090169689 | Evaluation Method of Partial Pressure Oxygen and Use Thereof - The present invention provides a method to evaluate partial pressure oxygen based on respiration rate of horticultural product. Three zones are grouped as Crisis zone, Homeostatic zone, and Elastic stress zone. The present invention also provides a method to evaluate the most applicable low oxygen level for the storage of horticultural product. | 07-02-2009 |
| 20090191318 | Machine and method for the treatment of liquid or semi-liquid food mixtures - A machine for the treatment of liquid and semi-liquid food mixtures comprises a mixture whipping and freezing/heating tank ( | 07-30-2009 |
| 20090202686 | Method and Apparatus for Applying Designs On the Surface of a Beverage - The invention provides a method for creating designs on the surface of foamed milk with a coffee solution comprising dispensing a coffee solution using an applicator, onto the surface of the foamed milk in a pattern according to the intended design. The dispensing is controlled by automated means. Further provided is an apparatus for creating designs on the surface of foamed milk with a coffee solution comprising: a) a reservoir; b) an applicator, c) an applicator mechanism d) a tray; e) a data controlling device, and f) a controller. | 08-13-2009 |
| 20090208616 | INTERVENTION TECHNIQUES FOR REDUCING CARCASS CONTAMINATION - The presently disclosed disinfection process is designed as an intervention step in poultry processing to allow for continuous on-line reprocessing of poultry carcasses that have become contaminated during the evisceration process. Such on-line reprocessing is designed to replace the need for off-line manual washing and cleaning of the contaminated carcasses. The production process will be able to run with a reduced number of interruptions, which will result in a more efficient production process. The invention described herein is designed to employ the advantages of controlled chlorination at optimum pH levels, together with the proven effectiveness of increased contact time through the implementation of multiple stage treatment of the carcasses during slaughter, evisceration, washing and chilling. | 08-20-2009 |
| 20090226575 | Low glycemic sweetener compositions - A method is provided to sweeten a food product to minimize the glycemic load of the food product, to introduce natural fiber into the food product, to produce a desired sweetness profile, and to reduce the likelihood that the food product when ingested causes gastrointestinal distress. The method includes the steps of selecting at least one polyol; determining the laxation threshold in grams per day of the polyol(s); determining the desired quantity of a sweetener composition in a serving of the food product, the sweetener composition comprising the polyol(s) and agave syrup solids added in solid form during the manufacture of the food product; determining the desired sweetener profile of the sweetener composition, the sweetener composition including proportions of agave and the polyol(s) to minimize the likelihood the sweetener composition will cause the food product to cause gastrointestinal distress; the adjustment of sweetness by adding a high intensity sweetener(s); admixing the sweetener particles during the manufacture of the food product to produce the desired quantity of the sweetener composition in a serving of the food product. | 09-10-2009 |
| 20090232949 | FLUORESCENT DYE TRACER METHOD FOR ANIMAL FEED SUPPLEMENT PRODUCTS - Compositions for detecting and measuring quantitatively amounts of admix feed additives added to animal feed mixes, using soluble tracer fluorophors, mixed with a liquid form of the additive during the manufacturing process. | 09-17-2009 |
| 20090238927 | METHOD OF PROCESSING AVOCADOS - An avocado processor extracts the pulp from the fruit. The avocados are heated, cooled, sliced in half, depitted, and squeezed all while continuously traveling along a conveyor path. The squeezing is handled by V-shaped finger assembly. Guides force the fingers to close as they move along the path. | 09-24-2009 |
| 20090238928 | Method Of Controlling A Process In Which The Particle Size Of A Material Is Reduced, A Machine For Reducing The Particle Size Of A Material And A Method Of Calibrating Such A Machine - In a method of controlling a process in which the particle size of a material is reduced by passing the material through a nip between rollers at least one operational figure, such as the motor current, of at least one motor associated with at least one roller is continuously measured and the nip is adjusted by controlling the operational figure so as to match a target operational figure. A machine for reducing the particle size of a material by passing the material through a nip between rollers has a device for measuring at least one operational figure, such as the motor current, of at least one motor associated with at least one roller and a device for adjusting the nip on the basis of the measured operational figure matching a target operational figure. A method of calibrating a machine for reducing the particle size of a material by passing the material through a nip between the rollers has the step of measuring at least one operational figure, such as the motor current, associated with a desired particle size and/or mass consistency and the step of setting the operational figure associated with a desired particle size and/or mass consistency as a target operational figure. | 09-24-2009 |
| 20090252841 | FRUIT OR VEGETABLE AND GRAIN SNACK MIXTURE - The present invention discloses formulations for a snack mixture having a grain component and a high content of fruit or vegetables. Fruit or vegetable based snack chips and various types of dehydrated fruit or vegetable pieces are combined with grain-based snack pieces to provide a nutritious snack mixture. | 10-08-2009 |
| 20090252842 | APPARATUS, SYSTEMS, AND METHODS OF EXTENDING USEFUL LIFE OF FOOD TREATING MEDIA BY INHIBITING DEGRADATION THEREOF - Apparatus, systems, and methods of extending useful life of food treating media by inhibiting its degradation through application of electrons are disclosed. Application may be automatic and responsive to monitoring quality parameters of a medium. The apparatus, systems, and methods are retrofittable to existing food treating apparatus. | 10-08-2009 |
| 20090274802 | Method for the Intelligent Continuous Filling of a Cooking Device and Cooking Device Therefor - A method for managing cooking programs first comprises selecting, at a point in time (t | 11-05-2009 |
| 20090274803 | METHOD TO PRE-CRYSTALLIZE REAL CHOCOLATE IN THE FORM OF STABLE BETA V POLYMORPHIC CRYSTALS - The present invention relates to a method to pre-crystallize real chocolate in the form of Beta V crystals, said method comprising the steps of—determining an initial temperature (TCi) for a chocolate mass to have before seed crystals are admixed thereto, said TCi exceeding the critical temperature, —obtaining a liquid chocolate mass by melting it to the initial temperature (TCi), —dispersing into said liquid chocolate mass at the initial temperature (TCi), solid crystal seeds consisting of at least one ingredient selected from the group consisting of cocoa butter, a cocoa butter equivalent and/or real chocolate, wherein the crystal seeds contain a dominating amount of stable Beta V crystals, —mixing the chocolate mass and the crystal seeds until the seeds are almost completely melted, —cooling down the thus obtained mixture, that is continuously stirred, to a pre-crystallization temperature (Tpc), said cooling being achieved through the admixing of the crystal seeds and through heat exchange with the environment to form a pre-crystallized chocolate, and—optionally maintaining the thus obtained mixture at the pre-crystallization temperature to maintain the chocolate mass in a pre-crystallized state. The present invention further relates to methods and means to determine the TCi needed to reach the pre-crystallization temperature within an acceptable time (e.g. within less than 6 minutes). | 11-05-2009 |
| 20090274804 | SYSTEMS, METHODS AND DEVICES FOR USE IN ASSESSING CARCASS GRADING - Methods, systems and devices are implemented in connection with measuring the relative content of intramuscular fat (IMF) in a portion of muscle tissue. Consistent with one such method a probe is presented to the portion of muscle tissue. The probe produces a response-provoking signal in the muscle tissue. A resulting signal is used to determine the relative content of IMF in the portion of muscle tissue as a function of the pressure being exerted between the probe and the portion. | 11-05-2009 |
| 20090324785 | FOOD COOKING CONTROL METHOD AND DEVICE - 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. | 12-31-2009 |
| 20100003381 | MOBILE CONCENTRATION SYSTEM AND METHOD FOR MILK - A mobile concentration system (MCS) for milk comprising: a vehicle having a holding tank for receiving and holding milk; and a concentration system mounted to the vehicle and coupled in fluid communication with the holding tank. The concentration system adapted to remove milk from the holding tank and process the milk while the vehicle is stationary and/or uploading or unloading of milk, or underway. The concentration system including a reverse osmosis filtration system adapted receive the milk from the holding tank and process the milk to generate a stream of substantially water and a product stream of concentrated milk. A feed section comprises product/water/CIP (clean in place) valving systems, high pressure pumping equipment operating to receive and pressurize the milk through-out the system. A concentration level control system includes a control valve regulating the concentrate flow to achieve a fixed system operating pressure to control the system. A method of collecting and concentrating milk from the concentration system comprising: under pressure, depositing milk into a holding tank; drawing milk from the holding tank while the vehicle is stationary and/or uploading or unloading of milk, or underway and directing the milk to the concentration system carried by the vehicle; and operating the concentration system while the vehicle is stationary and/or uploading or unloading of milk, or underway to remove water from the milk by reverse osmosis filtration system in combination with the concentration level control system. | 01-07-2010 |
| 20100021593 | PROCESS FOR MANUFACTURING, BY COLD EXTRUSION, PUFFED INTERMEDIATE FOOD PRODUCTS WHICH ARE STABLE TO HEAT TREATMENT, FROM HYDRATED ANIMAL PROTEINS - Manufacture of intermediate food products and/or of textured finished products that have been puffed to a greater or lesser extent from hydrated animal proteins without the addition of additives or emulsifiers and/or texturizing agents, which are stable to heat treatment, involving the following succession of steps: (1) a raw initial pulp (A | 01-28-2010 |
| 20100028501 | Systems and Methods for Dispensing Product - The present invention relates to systems and methods for producing and dispensing aerated and/or blended products, such as food products. | 02-04-2010 |
| 20100040743 | METHOD FOR DETERMINING AT LEAST ONE SUITABLE PARAMETER FOR A PROCESS OF MAKING A BEVERAGE - A beverage maker ( | 02-18-2010 |
| 20100047406 | METHOD FOR DISPENSING MILK PORTIONS IN DRINK PREPARATION MACHINES - The invention relates to a method for dispensing milk portions in drink preparation machines having a milk fill level monitoring unit for a milk container. According to the method, one delivery of a milk portion from the milk container, said delivery being controlled by a device control electronic system, is only carried out completely and with a sufficient quantity of milk when during the delivery of the milk portion, the milk fill level monitoring unit signals a drop in the fill level of the milk below a threshold value. | 02-25-2010 |
| 20100047407 | DEVICE FOR HEATING AND/OR FROTHING A BEVERAGE - The present invention relates to a device for heating and/or frothing a beverage ( | 02-25-2010 |
| 20100055259 | Method for Real Time Measurement of Acrylamide in a Food Product - Disclosed is a method for the real time measurement of acrylamide in a food product. Wavelength emission data is collected from a food product. The same food product is tested off-line in an analytical laboratory for levels of acrylamide pre-cursors or acrylamide. The wavelength emission data is then correlated with the off-line laboratory data. | 03-04-2010 |
| 20100062118 | METHOD OF EVALUATING FOAM-HOLDING PROPERTIES OF FERMENTED MALT DRINK AND MARKER FOR EVALUATING FOAM-HOLDING PROPERTIES - The present invention provides a method for determination of the foam stability of a fermented malt beverage, wherein the concentration of protein Z7 (M | 03-11-2010 |
| 20100086653 | Method And Apparatus For Brewing Coffee Via Universal Coffee Brewing Chart Generation - An information handling system (IHS) includes a coffee design application. The IHS receives first input information from a user that specifies a coffee design mode. The IHS receives second input information from a user that enables the IHS to define a unitless brew formula line ratio of water weight to coffee weight. The IHS displays a brew formula line on a universal brewing control chart graph, the brew formula line being dependent on the brew formula ratio. The IHS operates in a selected one of a brew water volume mode, a desired coffee yield mode and a ground coffee weight mode. The IHS converts input values to selected units and resultant output values to selected units in real time. The IHS projects a target total dissolved solids (TDS) % value on the brew formula line and plots a universal brewing control chart. | 04-08-2010 |
| 20100086654 | METHOD FOR CONTROLLING A PRESSURE OF HOT WATER WHICH IS USED IN A PROCESS OF MAKING ESPRESSO - An Espresso making device comprises a brew chamber ( | 04-08-2010 |
| 20100092625 | ENERGY MANAGEMENT OF HOUSEHOLD APPLIANCES - A cooking appliance comprises one or more power consuming features/functions including at least one of a cooking cavity having a heating element and a cooking surface having a surface heating element. A controller is configured to receive and process a signal indicative of current state of an associated energy supplying utility. The controller operates the cooking appliance in one of a plurality of operating modes, including at least a normal operating mode and an energy savings mode, in response to the received signal. The controller is configured to at least one of selectively delay, adjust and disable at least one of the one or more power consuming features/functions to reduce power consumption of the cooking appliance in the energy savings mode. | 04-15-2010 |
| 20100104703 | COOKER AND METHOD FOR CONTROLLING THE SAME - Provided are a cooker and a method for controlling the same. The cooker includes a cooking chamber in which a food is cooked and a heating source providing heat for cooking the food within the cooking chamber. The heating source maintains a temperature of the cooking chamber at a preset first set temperature, and then maintains a preset second set temperature at a temperature exceeding the first set temperature. | 04-29-2010 |
| 20100112149 | Nontoxigenic Clostridium Botulinum Strains and Uses Thereof - A mutant strain of the bacterium | 05-06-2010 |
| 20100112150 | Methods and apparatuses for obtaining infusions - An apparatus for obtaining beverages by infusion comprises an indicating device arranged for indicating that a preset infusion time interval has passed; a method for obtaining beverages by infusion comprises imbibing with water at a desired temperature a dose of a substance or of a mixture of substances from which beverages have to be obtained, and indicating the duration of the infusion through a suitable indicating device indicating that a preset infusion time interval has passed; a timing device is provided with a hooking element arranged for hooking said timing device to an apparatus for preparing beverages by infusion. | 05-06-2010 |
| 20100129502 | Food tray device and method - A food tray device for maintaining food warm or cold is disclosed. The food tray device has a support and a disposable tray portion or container. The container generally does not need to be sturdy enough to reliably carry food without the support. Optionally the support and container may have holes for limited venting of the tray interior while maintaining the moisture content of the food. | 05-27-2010 |
| 20100151092 | Steam injection cooking device and method - An apparatus and method are provided for steam injection heating of a liquid or solid edible material. When cooking, the method includes providing a predetermined amount of edible material. A predetermined amount of water supplied from a water tank is injected into a heated cavity to form a quantity of steam that is sufficient to cook the predetermined quantity of edible material when injected therein. The predetermined amount of water is provided by a liquid water injector. The predetermined amount of the edible material may be a single serving, or integer multiples thereof. When heating a serving amount that is an integer multiple of at least two times the amount of a single serving, the predetermined quantity of water is injected in pulses. The number of pulses is the same as the integer multiple of servings being heated, and each pulse contains substantially equal amounts of liquid water. | 06-17-2010 |
| 20100173048 | Tea brewing and dispensing system and method - An automatically controllable commercial system for brewing a consistently high quality cold brewed beverage from a supply of purified water, optionally sweetening the brewed beverage, and dispensing the cold brewed beverage is provided. The system of the present invention includes automatically controllable integrated components for purifying the water supplied to brew the beverage and for maintaining the system in a sanitary condition that can be serviced on site or from a remote location. The present invention further provides an automated, commercial scale method for brewing tea from real tea leaves and naturally sweetening the tea to produce cold sweet tea with the high quality taste of homemade sweet tea. | 07-08-2010 |
| 20100178395 | METHOD FOR BAKING A CASSEROLE USING STEAM - A method of operating a household oven to bake a casserole with the introduction of steam and controlling the steam to maintain a predetermined level of humidity to control the level of browning of the casserole. | 07-15-2010 |
| 20100183778 | METHODS AND SYSTEMS FOR BREWING VARIABLE AMOUNTS OF COFFEE - A method brewing a beverage or coffee, and an associated system, include a water reservoir having a fixed capacity, an electric pump, a steel vessel with an inlet and an outlet for water and with a heater for heating the water, a container for holding coffee grounds having a removable insert for selectively optimizing coffee strength including but not limited to optimizing for amount of coffee brewed, and an optional heater to keep brewed coffee at a desired temperature until dispensed. | 07-22-2010 |
| 20100183779 | METHOD AND APPARATUS FOR SANITIZING CONSUMABLE PRODUCTS USING ULTRAVIOLET LIGHT - A method and apparatus are provided for sanitizing consumable products using ultraviolet light. The consumable products are exposed to the ultraviolet light for a preselected duration of time and at a desired power level to achieve a desired level of sanitization. | 07-22-2010 |
| 20100189849 | Flavor fresh - A method for maintaining produce in a near “just harvested” state during transport in a truck trailer by limiting the formation of Ethylene, scrubbing the atmosphere to remove any that does form, and by exhausting the atmosphere of any residual Ethylene. The system will also limit the amount of Oxygen and Carbon Dioxide to preset limits, and exhaust the excess. | 07-29-2010 |
| 20100196560 | Method for Shaping Food Products by Cryo-Extrusion - The invention relates to a method for shaping at least one food product by cryo-extrusion using an extruder that comprises at least one extrusion screw driven by a motor and a die at the outlet of said at least one extrusion screw, characterised in that it comprises measuring at different times t | 08-05-2010 |
| 20100209566 | METHOD OF SEPARATING AND DISTINGUISHING WALNUT FROM PECAN NUT - [Object] To newly develop a method whereby walnut can be simply, rapidly and accurately separated and distinguished from pecan nut. | 08-19-2010 |
| 20100221394 | METHOD AND DEVICE FOR SUPPLYING HOT WATER - The invention relates to a method for preparing drinks by supplying hot water for a hot drinks dispenser by means of a liquid transport circuit ( | 09-02-2010 |
| 20100221395 | Apparatus and Method for Predicting Meat Tenderness - An apparatus and method for predicting meat tenderness, particularly with respect to raw meat, is disclosed. The invention does not require the removal or destruction of any cuts of meat from the carcass to which the method is applied. The method allows for the identification of tender meat product that might not be identified as tender using conventional United States Department of Agriculture quality grading methods. The method includes the insertion of one or more blunt, flat-tipped blades into a meat sample, measuring a value such as stress, force, or energy upon insertion of the blade, and calculating a tenderness factor therefrom based on a tenderness threshold. | 09-02-2010 |
| 20100227029 | Method of Operating Commercial Cooking Equipment, in Particular, a Hot-Air Steamer or a Fan Oven, and Also Cooking Equipment for Carrying Out the Method - 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:
| 09-09-2010 |
| 20100233329 | RECORDING OF POSITION-SPECIFIC WAVELENGTH ABSORPTION SPECTRA - The invention relates to recording of position-specific optical measurements of substances such as foodstuff, building materials, combustion products etc. The invention provides online, in-situ recording of wavelength absorption spectra in substances, performed without removing a sample from the substance. In inhomogeneous products, the position correlated to each spectrum allows for extraction of both average values for larger regions as well as specific values characteristic for smaller individual portions. In a preferred embodiment, a probe with two elongate arms has light guiding and light collecting means for recording infrared absorption spectra of portions between them, as well as means for determining an insertion distance into the product. The invention may be applied to as different substances as diary products (cheese, cream, milk), fruit, berries, seeds, meat, vegetable and animal fat, animal feed, water, wine, beer, lemonades, oils, rubber and plastic materials, gypsum and plaster, cement and concrete mixes, paints, glues etc. | 09-16-2010 |
| 20100239722 | APPARATUS AND METHOD OF REDUCING CARRY OVER IN FOOD PROCESSING SYSTEMS AND METHODS - The present invention relates generally to a system and method of removing or at least minimizing carry over along food contact surfaces of a food processing and dispensing system. Specifically, data including color information related a first food product may be received and stored on a CPU. When the presence of carry over on the food contact surface is detected the CPU utilizes color information related to a second food product to determine whether to implement a purge cycle to remove the carry over along the food contact surface before the production of the second food products based on a calculated color variance between received color information related the first food product and received color information related to the second food product. If the calculated color variance is outside a predetermined range of values, the system implements a purge cycle before producing the second food product on the food contact surface. | 09-23-2010 |
| 20100239723 | SYSTEM AND METHOD OF TEMPERATURE ADJUSTMENT AND CONTROL OF FOOD PROCESSING/DISPENSING SYSTEM OR APPARATUS - The invention is directed to improvements to the temperature control systems and methods used within a food processing and dispensing device. Specifically, the present invention measures, by a thermocouple assembly, the actual temperature of food product ingredients and transmits one or more signals to a CPU. The signals represent the actual temperature of the one or more food product ingredients measured by the first thermocouple assembly. Then the CPU employs one or more look-up tables within the CPU to determine a set point temperature of a food processing surface. The system and/or method measures the actual temperature of the food processing surface, using a second thermocouple assembly, and transmits one or more signals to the CPU representing the actual temperature of the food processing surface. The temperature of the food processing surface is then dynamically adjusted to the determined set point to offset the temperature of the food product ingredients. | 09-23-2010 |
| 20100255159 | Method and System for Making a Consistent Dough Sheet - A method and system for making a dough sheet with consistent properties across its width and over time is disclosed. The moisture content of dough is measured using a near-infrared spectrometer. The dough is evenly distributed across the length of sheeting rollers by an externally reinforced fan plate. A control system uses the moisture content and level of dough on the sheeting rollers to control ingredient flow rates. | 10-07-2010 |
| 20100260903 | DEVICE FOR THE QUALIFICATION OF COOKING OILS, AND METHODS - A method of determining the quality of oil by irradiating the oil at a first wavelength, e.g., of about 470 nm, measuring a level of fluorescence of the oil at a second wavelength, e.g., of about 520 nm, comparing the measured fluorescence level to a predetermined threshold level to determine whether or not the oil quality is acceptable. The oil is preferably discarded if the measured fluorescence level exceeds the predetermined threshold level, which can be generally dependent on the oil composition. The fluorescence is correlated to the level of polar components in the oil. Also described are devices for determining the quality of oil via fluorescence. | 10-14-2010 |
| 20100278980 | METHOD AND APPARATUS TO DELIVER PREDETERMINED AMOUNTS OF GAS INTO A LIQUID - An apparatus to deliver gas into a liquid comprising a container for the gas to be injected, which is connected to a compressed gas source ( | 11-04-2010 |
| 20100285186 | Process for the Manufacture of Sugar and Other Food Products - A process for manufacturing of sugar products having desired levels of specific phytochemicals comprising the steps of: preparing a primary sugar product; analysing said primary sugar product for its phytochemical profile using an analytical method selected from the group consisting of near infrared spectroscopy, electrical conductivity, and combinations thereof; comparing said profile; treating said primary sugar product, if required, to achieve a final sugar product having desired levels of specific phytochemicals. | 11-11-2010 |
| 20100291269 | Device for Casting Edible Products - The invention relates to a device ( | 11-18-2010 |
| 20100323071 | INTEGRATED MIXING AND CLEANING BEVERAGE ASSEMBLY AND METHOD THEREOF - An integrated beverage dispensing and cleaning system comprising: at least one blender module which blends and/or mixes ice, at least one other ingredient, and/or at least one mixin within a beverage container, thereby producing the beverage; and a cleaning assembly integrated with the blender module, wherein, upon removal of the beverage container from the blender module, a cleaning mode is initiated. | 12-23-2010 |
| 20110008502 | PROCESSED FOOD COMPOSITION CONTAINING DEXTRIN - The present invention relates to a processed food or beverage composition containing a dextrin having the following characteristics (a) to (d): (a) the dextrin has a blue value within the range of 0.4 to 1.2, (b) having a gel strength of 4 N/cm | 01-13-2011 |
| 20110014328 | FUNCTIONALLY SUPERIOR WHEY PROTEINS - The present invention relates to a texturized whey protein composition having enhanced functional properties, including, for example, enhanced viscosifying properties, enhanced emulsifying properties, and/or enhanced gelling properties. In one embodiment, the texturized whey protein composition is a supercritical fluid extrusion product derived from whey protein. The present invention also relates to a process for preparing the texturized whey protein composition, where the process involves a supercritical fluid extrusion process. The present invention further relates to various products containing the texturized whey protein composition. | 01-20-2011 |
| 20110014329 | DEVICE AND METHOD FOR FOAMING A LIQUID FOODSTUFF, IN PARTICULAR, MILK - A device for foaming a liquid foodstuff, in particular, milk, including a foaming chamber ( | 01-20-2011 |
| 20110020507 | PROTEIN STABILIZER SYSTEMS COMPRISING CARRAGEENAN FOR WEAKLY ACIDIC FLAVORED MILK DRINKS - Mildly acidic milk and soy beverages and methods for preparation of mildly acidic milk and soy beverages are provided herein. The acidified milk and soy beverages generally comprise a milk product and a stabilizer system at a mildly acidic pH in the range of about 5.0 to about 6.0. In particular embodiments, the beverage further comprises one or more components to provide a fruit flavor to the acidified milk beverage. In embodiments, the acidified milk and soy beverages comprise a milk product in an amount sufficient to provide milk protein and/or soy protein in the beverage in an amount from about 0.25% by weight to about 4.0% by weight of the beverage and a stabilizer system comprising a carrageenan component and optionally a high acyl gellan gum. The carrageenan component desirably comprises a mildly extracted kappa-iota copolymer with minimal alkaline modification. | 01-27-2011 |
| 20110033585 | Brewing Process and Brewery Installations - A brewing process including taking off a fluid having a starting temperature from a heat store; feeding the fluid to a plurality of heat consumers for releasing heat; and returning to the heat store the fluid which has a final temperature. The brewery installation has a heat store for controlling the flow of the fluid in the installation, and a plurality of heat consumers each of which is connected to the primary circuit for releasing heat. Improved efficiency is achieved in part by the final temperature of the fluid which flows out of the respective heat consumers is measured and the return of the fluid is controlled as a function of the measured final temperature. | 02-10-2011 |
| 20110033586 | Method For Preparing A Flavonoid Slurry - A flavonoid slurry and a method for preparing a flavonoid slurry comprising the steps of combining water and flavonoid; mixing the water and flavonoid to obtain a flavonoid-water mixture; and homogenizing the mixture to obtain a flavonoid-water slurry. | 02-10-2011 |
| 20110033587 | BOTTLE WARMER AND MIXING APPARATUS - A bottle warmer and mixing apparatus comprises a mixing unit ( | 02-10-2011 |
| 20110052763 | USE OF SOLUBLE TOMATO SOLIDS FOR REDUCING THE SALT CONTENT OF FOOD PRODUCTS - The present invention is primarily directed to a method for reducing the amount of sodium chloride in a food product without adversely affecting the salty taste thereof, comprising adding soluble tomato solids (STS) to said food product and reducing the amount of salt normally added thereto. In a preferred embodiment of this method, the STS used is characterized in having an acidity level, formol number and color intensity within certain defined ranges or with defined minimal/maximal values. | 03-03-2011 |
| 20110052764 | NUTRITIONAL PRODUCT DISPENSER - An apparatus for dispensing nutritional products including a number of storage hoppers for powdered ingredients, a controllable outlet connected to each storage hopper and operable to release controlled amounts of the powdered ingredients, a controllable liquid supply, a mixer, and a control system including a user interface for capturing data from a user. The control system uses the data that the user inputs to determine the quantity of each powdered ingredient and the quantity of liquid to be released to create a nutritional product, and sends signals to the liquid supply and the outlets to release the determined quantity of liquid and each powdered ingredient into the mixer to be mixed before being dispensed into a container. | 03-03-2011 |
| 20110052765 | MARINADE INJECTOR - A device, system, and method for injecting an injection substance into one or more food objects is provided. The system further provides for detection of the position of injectors relative to the food objects to selectively provide and remove injection pressure to the injectors and to selectively provide and remove movement to the food objects. | 03-03-2011 |
| 20110052766 | BREWER SYSTEM INCLUDING PERVASIVE RFID SENSING FOR SERVERS - An apparatus, system, and method for use with beverages and beverage making and dispensing equipment. The apparatus, system, and method of use monitors characteristics of the beverage, reports characteristics, or both and selectively affects the beverage and beverage making and dispensing equipment, a server containing the beverage, or both. The apparatus, system, and method of use employs an information vehicle device associated with each beverage server or dispenser and a reader which reads the information device. The reader communicates the information from the information device to a controller for use to individually or collectively display information, collect information, and/or selectively affect the condition of the beverage in response to the information. | 03-03-2011 |
| 20110070340 | Method for Controlling at Least Two Cooking Devices, Cooking Device, and System Including at Least Two Cooking Devices - The invention relates to a method for controlling at least two cooking devices, an associated cooking device and an associated system consisting of at least two cooking devices. According to the invention, data is generated in a control unit of at least one cooking device, said data being suitable for influencing the operation of another cooking device. The data is transmitted to a control unit ( | 03-24-2011 |
| 20110070341 | DEVICE AND METHOD FOR THE HIGH-PRESSURE TREATMENT OF PRODUCTS - The present disclosure relates to a device for the high-pressure treatment of products, particularly of packaged foodstuffs. The device comprises a high-pressure chamber and a discharge valve for discharging high-pressure medium out of the high-pressure chamber. The invention is characterized in that a controllable actuator is provided for adjusting the rate of the pressure decrease in the high-pressure chamber at least over a predetermined pressure range. The disclosure also relates to a method for the high-pressure treatment of products, wherein pressure decrease takes place in a first phase and in a second phase, and the mean pressure decrease rate in the first phase is higher than in the second phase. | 03-24-2011 |
| 20110081462 | METHOD AND SYSTEM FOR WEIGHING PRODUCTS - The invention relates to a system for producing and handling sausage-like product S and a method for controlling for controlling said system with the steps of filling a tubular casing with viscous or granular stuff, dividing the filled tubular casing into sausage-like products S and closing the sausage-like S products by closure clips in a clipping machine, feeding the sausage-like product S out of the clipping machine and storing the sausage-like product S on a rod-like element R in a hanging line | 04-07-2011 |
| 20110081463 | PRODUCE PROCESSING APPARATUS - Produce processing apparatuses are presented including: a number of paddles coupled with a rotating conveyor system configured for capturing and securing produce along a first position; a counter-rotating compression belt system for compressing the produce along a second position, where the counter-rotating compression belt system is configured to apply a compressive force to the produce such that the produce is secured, and where the counter-rotating compression belt system includes a belt that is counter-rotating and synchronized with respect to the rotating conveyor system; and a cutting system including a rotary coring blade assembly positioned along a path of the rotating conveyor system, where the rotary coring blade assembly is positioned and configured to core the produce along a third position. | 04-07-2011 |
| 20110081464 | DEVICE AND METHOD FOR PRODUCING A FROTHED WHITENED BEVERAGE - The invention concerns a method for hygienically and automatically producing from a beverage dispensing device a frothed whitened beverage in a receptacle comprising upon the actuation of a command on the device the following operations controlled by a control unit of said device: -a. metering and delivering a pre-warming volume of heated water in a receptacle for prewarming a whitening food component already contained in the receptacle and forming a warmed liquid in said receptacle, -b. metering and delivering a frothing volume of heated water in the form of at least a pressurized jet directed toward the receptacle for frothing the warmed liquid, -c. producing and delivering in the receptacle a liquid mixture made of a second food component and a metered mixing volume of water. The invention also concerns a device for implementing said method. | 04-07-2011 |
| 20110086143 | Combined Process for Generating Steam in a Steam-Baking Oven, and Oven for Carrying out the Process - The present invention refers to a combined process for generating steam in a steam-baking oven. The oven ( | 04-14-2011 |
| 20110097454 | COFFEE MACHINE WITH DISPENSING REGULATION AND A METHOD RELATING THERETO - The present invention relates to a coffee machine for producing and dispensing coffee-based beverages comprising a hydraulic pump ( | 04-28-2011 |
| 20110111100 | METHOD AND APPARATUS FOR CUTTING FOOD DOUGH - While the long and large food dough is being transferred to a downstream conveyor ( | 05-12-2011 |
| 20110123688 | AUTOMATED BEVERAGE FORMULATION - Systems and methods for dispensing beverages are provided. In accordance with various embodiments, beverage vendors may maintain the quality associated with a branded beverage while permitting consumers to enjoy the personalized beverages. In one embodiment, a user input may select a beverage formulation. The beverage formulation may be a commercially available branded beverage. A second user input may be received that is configured to modify a concentration of an ingredient of the selected beverage formulation. The ingredient may be a sweetener, such as a sugar. In response to the adjusting the ingredient, a concentration of at least one second ingredient may be automatically adjusted to form a recipe of a modified beverage formulation. In one embodiment, the user input adjusts a natural sugar and, in response, the carbon dioxide concentration is automatically adjusted. In another embodiment, carbon dioxide and another acid may be adjusted. | 05-26-2011 |
| 20110123689 | OVEN AND METHOD OF OPERATING THE SAME - The invention in particular relates to an oven ( | 05-26-2011 |
| 20110151072 | COOKING APPLIANCE WITH PROGRAMMABLE RECIPE SYSTEM - A cooking appliance includes an oven cavity and a control system having a control display adapted to display an interactive sequence of display screens through which a user enters a cooking recipe. The sequence of display screens includes a cooking mode selection screen, a cooking temperature selection screen, a cooking monitoring selection screen from which a user selects from a probe monitoring process or a timer monitoring process, and a review screen for prompting the user to review the cooking mode, cooking temperature, and method of monitoring selections. The system allows a user to add additional stages to create a multi-stage recipe. | 06-23-2011 |
| 20110151073 | Systems and Methods for Ozone Treatment of Grain in Grain Piles - Systems and methods for treating grain stored in a grain pile with ozone are effective for treating grain for toxins, insects, mold, and/or odor. A method according to embodiments of the invention involves monitoring at least one of temperature and odor at a plurality of aeration outlet locations spaced around the grain pile. When an abnormal temperature variance or odor is detected at one or more of the aeration outlet locations, a determination is made as to a problem location within the grain pile where a treatment of ozone should be applied, and a further determination is made as to how best to apply ozone to the problem location. Ozone is then applied to the problem location within the grain pile to minimize nascent problems in the grain pile. The ozone treatment may reduce molds and toxins. | 06-23-2011 |
| 20110165295 | PROCESSING DEVICE, AND A CONTROL METHOD THEREFOR - Provided are a cooker and a method for controlling the same. Levels driven by a plurality of heat sources are controlled by input driving levels of all the heat sources received by an input unit. Accordingly, there is an advantage in that foods are more swiftly cooked by the plurality of heat sources. | 07-07-2011 |
| 20110171353 | DECONTAMINATION METHODS FOR MEAT USING CARBONIC ACID AT HIGH PRESSURES - A method for separating lean meat from lean meat-containing material includes combining a particulate material with fluid, subcritical carbon dioxide at a pH of about 7 or less and a pressure of about 600 psig. The material and fluid is introduced into the vessel and is separated into low density and high density fractions. The material from the low density fraction is removed via an outlet and has a higher percentage of fat than the material introduced into the vessel. The material from the high density fraction is removed via an outlet and has a higher percentage of lean meat than the material introduced into the vessel. The vessel can include a centrifuge or a vessel disposed toward the vertical having an upper and lower outlet, wherein the separation is achieved by the respective densities of the material, and the natural or an artificial gravity field. | 07-14-2011 |
| 20110171354 | METHOD OF AND APPARATUS FOR MEASURING VISCOUS AND ELASTIC PROPERTIES OF A GLUTEN-CONTAINING SUBSTANCE - A method of measuring viscous and elastic properties of a gluten-containing substance includes: bringing the gluten-containing substance into a powder, adding a predetermined amount of aqueous liquid to a predetermined amount of the powder, kneading the powder and liquid to a dough to develop the viscoelastic character of the gluten in the dough—and extracting viscoelastic gluten from the dough by rinsing with the liquid. The method further includes:
| 07-14-2011 |
| 20110183049 | Device And A Process For Continuously Feeding Chocolate Ingredients As Well As A System And A Process For Producing A Chocolate Mass - A device is provided for continuously feeding chocolate ingredients, such as flakes, to a continuous conche having an adhesion prevention means to prevent adhesion of the ingredients to surfaces of the device exposed to the ingredients. In a process for continuously feeding chocolate ingredients, such as flakes, to a continuous conche, adhesion of the ingredients to surfaces exposed to the ingredients, is continuously prevented. | 07-28-2011 |
| 20110189357 | BLENDER WITH FEATURE FOR DISPENSING PRODUCT BY WEIGHT - Disclosed herein is an apparatus for preparing frozen drinks. The apparatus comprises a platform configured to support a blender cup, the platform reversibly translatable between a first position beneath an ice shaver and a second position beneath a flavoring dispenser and a weight sensor mechanically coupled to the platform and configured to produce an output indicative of a weight of an object present on the platform. | 08-04-2011 |
| 20110189358 | BLENDER WITH FEATURE FOR DISPENSING PRODUCT BY WEIGHT - Disclosed herein is an apparatus for preparing frozen drinks. The apparatus comprises a platform configured to support a blender cup, the platform reversibly translatable between a first position beneath an ice shaver and a second position beneath a flavoring dispenser and a weight sensor mechanically coupled to the platform and configured to produce an output indicative of a weight of an object present on the platform. | 08-04-2011 |
| 20110189359 | METHOD FOR REDUCING THE PULP CONTENT OF FRUIT JUICES CONTAINING PULP - A method for influencing the pulp content of a fruit or citrus juice. The method steps include: continuously purifying the juice of a pulp phase in a centrifugal field of a separator, the pulp being discharged from a drum of the separator through a pulp discharge line; measuring a density of the discharged pulp phase by a density flow-through measuring device; and, controlling a controllable device in accordance with a density measurement by the density flow-through measuring device thereby influencing the density of the pulp phase. | 08-04-2011 |
| 20110200719 | BEVERAGE DISPENSER - The present invention relates to a beverage dispenser that comprises a hot water tank; a brew basket; a sprayhead for spraying hot water from said water tank to said brew basket in order to brew said brewable substance; a container for storing said freshly brewed liquid concentrate drips from said brew basket; a heat exchanger immersed in hot water inside said water tank for reheating said freshly brewed liquid concentrate when pumped from said container; a source of flavor ingredients preferably packed in disposable bag-in-box; a mixer and whipper for mixing and whipping simultaneously all of the following items: said reheated freshly brewed concentrate discharged from said heat exchanger, said flavor ingredients and hot water from said hot water tank to form a hot freshly brewed beverage mixed with flavored ingredients, filled with air bubbles and with a foamy topping; and a control system for activating said beverage dispenser. | 08-18-2011 |
| 20110206813 | METHOD TO DETERMINE OXIDATIVE AND REDUCTIVE SUBSTANCES IN FOOD, TESTING SPECIMEN AND MEASURING DEVICE FOR THE SAME METHOD - A method to determine oxidative and reductive substances in food, which is realized with a testing specimen and a measuring device, and which comprises steps: pre-processing an appropriate amount of a food specimen; dissolving a given amount of the pre-processed food specimen in a buffer solution; making the buffer solution dissolving a tested material contact with a formulated layer on the testing specimen to proceed a redox reaction; the measuring device supplying a reaction potential to reaction electrodes of the testing specimen to obtain an electrical signal; and obtaining a content of the tested material from the electrical signal. Besides, the testing specimen and the measuring device used to implement the abovementioned method are also disclosed. | 08-25-2011 |
| 20110212229 | METHOD AND APPARATUS FOR CONTROLLING BREWED BEVERAGE QUALITY - A brewing system and method are disclosed for brewing a beverage, such as coffee or tea. The system includes an inline sensor or sensor array that intercepts the dispensing stream and measures the time dependent properties of the brewed liquid at a particular location as the liquid is dispensed. In a particular embodiment, the total dissolved solids is measured to produce a coffee signature, which is sent to a controller that uses the time-dependent data to perform one or more of the following: evaluate the quality of the brewed liquid, control the brewing process for subsequent brewing cycles; identify the blend or brand of brewed product; and/or determine when maintenance is needed or advisable for the brewing system. | 09-01-2011 |
| 20110212230 | Evaluating bacterial lethality of containerized food production - Procedures and means for evaluating effectiveness of bacterial-lethality, following batch-processed containerized food production operations and aseptic-flow food-production operations as containerized in aseptic-containers, in preparing for non-refrigerated marketing are described. The evaluations significantly expedite determining whether thermally-processed containerized food-production is safe for non-refrigerated marketing. The presence or absence of live spore-forming bacteria is determined chemically free of extended storage requirements relying on a mechanical-failure indication of food-spoilage. Also, a biological-indication verification of microbial-biocidal status of the packaged food is made available. The invention determines whether rigid-sheet metal containers, and/or whether any of the new, and newly developing, non-refrigerated food packages, which largely utilize polymeric materials, for convenient microwave-oven heating of opened-packs, and soft polymeric pouch products, are safe for non-refrigerated marketing; and, such determinations are made substantially more concurrently with production-operations, than previously available. | 09-01-2011 |
| 20110212231 | HIGH SPEED BREWING APPARATUS - A multi-brewer apparatus comprises a plurality of brew groups that are configured to be selectively operated either in a ganged mode, wherein plurality of brew groups cooperate to rapidly produce a larger quantity of brewed beverage at a single dispensing location, or in a independent mode wherein the plurality of brew groups operate independently and dispense brewed beverage spaced apart dispensing locations. The apparatus includes a programmable controller apparatus that controls the delivery of the hot water and brewable material, and the operation of the brew groups. In an embodiment, an inline sensor array monitors a quality of the brewed beverage and reports to the programmable controller to maintain a consistent quality brewed product. | 09-01-2011 |
| 20110223293 | Method for Shaping a Food Product by Cryoextrusion Employing Predictive Temperature Regulation - The subject of the invention is a method for shaping at least one food product by cryoextrusion, the extruder being provided with a double-walled jacket surrounding the extrusion screw and through which jacket a coolant flows, this jacket consisting of a single module or several independent modules, the cryoextrusion being temperature-regulated on the basis of a curve, determined for said product to be cryoextruded, representing, plotted on the X-axis, the difference D between the actual temperature of the product and the desired temperature setting for the product at the exit and, plotted on the Y-axis, the setting to be applied for the gas temperature at the exit of the module or modules, the curve being split into three linear zones: an abrupt (steep-slope) zone, around a difference D close to 0, surrounded by two quasi-plateau zones. | 09-15-2011 |
| 20110262601 | PORTION-CONTROLLED NUTRITION SYSTEM AND METHOD USING CAPSULES - Nutritional delivery system using single-serve capsules comprising: a dispenser for a nutritional composition comprising means for providing water into a single-use capsule containing a portion-controlled serving of a nutritional formula; different types of capsules ( | 10-27-2011 |
| 20110268851 | SYSTEMS AND METHODS FOR MEAT PROCESSING - The invention relates to systems and methods for maintaining the concentration of a brine solution used in meat processing. In an embodiment, a method includes measuring a concentration property of brine solution in a reservoir with a sensor; supplying data regarding the concentration property of the brine solution to a controller; removing diluted brine solution from the reservoir when the controller determines that the concentration property falls below a defined set point; adding a liquid composition comprising greater than about 50 wt. % of a potassium phosphate salt to the reservoir from a phosphate solution supply tank when the controller determines that the concentration property falls below a defined set point; and replenishing the phosphate solution supply tank by adding a liquid phosphate salt composition having a consistent concentration to the phosphate solution supply tank. Other embodiments are included herein. | 11-03-2011 |
| 20110274795 | IN-LINE DEAERATION PROCESS FOR THE PRODUCTION OF SELF-SUPPORTING FILM PRODUCTS - The present invention provides processes and systems for preparing self-supporting film-forming compositions. The process generally includes the steps of: (a) providing a self-supporting film-forming matrix including an edible polymer component and a fluid carrier selected from the group consisting of water organic solvents and combinations thereof: (b) degassing the matrix via the steps of: (i) directing a flow of the matrix having a first density through at least one volume reduction device: and (ii) increasing the density of the matrix to form a second density. The present invention further includes the addition of actives to the matrix so as to provide an active-containing degassed film forming matrix. | 11-10-2011 |
| 20110280999 | Foodstuff Crafting Apparatus, Components, Assembly, and Method for Utilizing the Same - A crafting apparatus that performs work on a workpiece is disclosed. The workpiece includes, for example, an edible foodstuff material. In an embodiment, the edible foodstuff material includes nutritional value and is consumable by, for example, human beings, animals or the like. | 11-17-2011 |
| 20110281000 | HIGH PRESSURE COFFEE BREWER - A brewer for brewing different beverages requiring different brewing pressures does not employ an internal valve adjusting an outlet opening to achieve the different pressures. Instead, compression of grinds within the brewer and pressure of water injected to brew the beverage is employed to control the brewing pressure, achieving a greater consistency of brew quality over time. Overheating is implemented for certain beverages based on a time since a last vend, and a back check valve between a flow meter and pump provides greater control over the pump output. | 11-17-2011 |
| 20110293797 | SYSTEM FOR TOPPING AND TAILING LETTUCE HEADS USING A CAMERA-GUIDED SERVO-CONTROLLED WATER KNIFE - A system for trimming a lettuce head using a digital imaging system and cutting mechanism. The lettuce head is conveyed between a lower feed conveyor and an upper feed conveyor that is disposed a fixed distance over and substantially aligned with a lower feed conveyor. The digital imaging system is configured to capture an image of the lettuce head and determine a cutting profile using the image. The cutting mechanism is disposed over the lower feed conveyor and includes: a servo motor mechanically coupled to a drive shaft; an armature with a pivot end mounted to the drive shaft and a sweep end disposed a radial distance from the pivot end; a cutting nozzle, mounted to the sweep end of the armature, configured to trim the lettuce head; and servo-control circuitry configured to articulate the cutting nozzle through a cutting arc based on the cutting profile. | 12-01-2011 |
| 20110293798 | BREWER - A brewer, system and method for heating water and dispensing heated water for producing a brewed beverage The brewer includes a water reservoir with a heating element associated with the reservoir for heating water retained in the reservoir A brewing substance holder is associated with the reservoir for receiving heated water from the reservoir A temperature sensitive control valve is provided in communication with the reservoir for controllably dispensing heated water from the reservoir to the brewing substance holder The temperature sensitive control valve may be in the form of a passive control valve which uses a bimetallic, magnetic or other material which is responsive to heat The water is placed in the reservoir and heated The elevated temperature of the water will result in operating the heat sensitive control valve to open the control valve and allow water to pass from the reservoir to the brewing substance holder. | 12-01-2011 |
| 20110293799 | PORTABLE DETECTION APPARATUS FOR BEVERAGE INGREDIENTS - Embodiments of the invention relate to portable detection apparatus, comprising one or more detector regions adapted to visually indicate the presence or amount of an analyte in a beverage. The detection apparatus is shaped substantially the same as a consumer product. | 12-01-2011 |
| 20110305803 | CO-EVOLUTIONARY PRODUCT OPTIMIZATION - A system, method and program product for enhancing individualized and safe food production using an iterative co-evolutionary approach. A system is disclosed that includes a production system for generating a set of end products based on an inputted set of host chromosomes and a parasite chromosome (which may include machine/human contaminants); an evaluation system for evaluating each end product; an evolution system for generating a set of evolved host chromosomes and an updated parasite chromosome; and a mechanism for generating a further set of end products based on the evolved host chromosomes and the updated parasite chromosome. | 12-15-2011 |
| 20110311689 | METHODS FOR TESTING MILK - The disclosure is related generally to methods for testing mammary fluid (including milk) to establish or confirm the identity of the donor of the mammary fluid. Such methods are useful in the milk-bank business to improve safety. | 12-22-2011 |
| 20110311690 | System and method for the preparation of food in a cooking oven - A system and a method for the preparation of food within a cooking oven ( | 12-22-2011 |
| 20120003364 | METHOD FOR SELECTING AND ARRANGING PROGRAM REPRESENTATIVES AND A COOKING DEVICE THEREFOR - A method for selecting and arranging program representatives and a cooking device therefor including displaying program representatives on a display device, where the programs are for a cooking device, selecting program representatives via an input device, where the display device is connected to the input device and a control or regulating device, and storing the programs on a storage device, where the control or regulating device is connected to the storage device, the cooking device, or provided by the cooking device, and to the display device to display a program representative as a virtual token on a virtual token board on the display device. The method also includes placing the virtual token on an area of the virtual token board through various means, which enables a representation of a cooking process through the virtual token board to determine when and how to cook and item using the cooking device. | 01-05-2012 |
| 20120009307 | PROCESS FOR REDUCING THE ACRYLAMIDE CONTENT OF HEAT-TREATED FOODS - The present invention relates to a process for reducing the acrylamide content of heat-treated foods compared with corresponding conventional heat-treated foods. | 01-12-2012 |
| 20120021098 | APPARATUS AND METHOD FOR SENSING AND CONTROLLING THE CONCENTRATION OF PULP IN A CONCENTRATED PULP STREAM - A juice processing apparatus includes a concentrator for generating at least one concentrated pulp stream, and a pulp pasteurizer coupled downstream from the concentrator. A flow restrictor is coupled in the at least one concentrated pulp stream for generating a pressure drop therein. The pressure drop is indicative of a concentration of pulp in the at least one concentrated pulp stream. At least one pressure sensor is associated with the flow restrictor for sensing the pressure drop. A controller is for controlling the concentrator based upon the sensed pressure drop. | 01-26-2012 |
| 20120021099 | CONTROL AND ACTUATION SYSTEM FOR MACHINE FOR PRODUCING EXPANDED-GRAIN CAKES - A control and actuation system is provided for a molding machine for producing expanded-grain cakes. The system includes a control unit, a temperature-regulated heating system, multiple motors operated by the control unit for separately actuating mechanical functions, multiple sensors for providing grain level and mechanism positional data to the control unit, control inputs for programming and otherwise providing input to the control unit, and a display device allowing the control unit to provide operational status information. The control unit regulates the thermal energy input to the mold, the molding cycle frequency, and the size of the grain charge. Several interrupts are used to ensure conformance to the control parameters and to enhance operator safety. | 01-26-2012 |
| 20120021100 | COOKING AND STORAGE SYSTEMS - A cooking and storage system comprises a refrigeration device, a cooking device and controller for controlling the cooking device, and the refrigeration device provides to the controller temperature information relating to the temperature within the refrigeration device. | 01-26-2012 |
| 20120021101 | METHOD FOR SORTING POTATO PRODUCTS AND SORTING APPARATUS FOR POTATO PRODUCTS - The invention concerns a method and a sorting apparatus for sorting potato products that are moved in a product flow through a detection zone, whereby irregular products are detected in the product flow and are separated from the product flow, characterised in that a light beam having a wavelength of in between 350 and 450 nm is directed towards said products in said detection zone and wherein the intensity of the light that is irradiated by the products is detected in a detection band from 460 nm to 600 nm, wherein a product is qualified as an irregular product and is separated from the product flow when said intensity is below a predetermined value. Further, the invention also concerns a method and a device for detecting the presence of solanine in potato products by means of fluorescence. | 01-26-2012 |
| 20120027897 | Methods For Quantifying The Complete Nutritional Value Of A Standard Equivalent Unit Of The Nutritional Value Of One Serving Of Fruits & Vegetables (SFV)And For Fortifying A Base Food To Contain Same For Human Consumption - The described invention provides a method to determine a standard equivalent unit of nutrition in one serving of a weighted composition comprising a basket of fruits and vegetables representing at least 85% of all fruits and vegetables consumed in a defined geographical area; a method to fortify a base food so that the base food contains a standard equivalent unit of nutrition present in at least one serving comprising (i) at least one fruit; (ii) at least one vegetable; or (iii) at least one fruit and at least one vegetable; and a nutritional supplement or food additive comprising a set of nutrititive components wherein the set of nutritive components provides at least one standard equivalent unit of nutrition present in one serving of a composition comprising at least one fruit and at least one vegetable. | 02-02-2012 |
| 20120034349 | DISTINGUISHING ABUTTING FOOD PRODUCT - A method for determining the boundary between abutting food product in a food processing system uses scan data of the food product to identify a perimeter of the abutting food product. Optionally, data from scanning the food product is first tested to determine or predict if more than one article is present. A perimeter of the abutting food product is generated from the scan data, and the perimeter information is manipulated to identify or estimate the boundary between the product. For example, the boundary may be eroded until it separates into two portions. The two portions are then expanded, constrained by the original perimeter, such that a region of interest includes overlapping portion that includes the boundary. The region of interest is analyzed to locate the boundary. In another method, a parametric shape is fit to the image to identify the individual articles. In another method, a shortest line or surface separating the perimeter into two substantial portions is found. | 02-09-2012 |
| 20120040060 | SYSTEM AND METHOD FOR LEAN RECOVERY USING NON INVASIVE SENSORS - An apparatus and method for non-invasive lean recovery from a sparse lean product or other animal muscle trimming, which can include conveying ground sparse lean through a conveyance channel where the conveyance channel extends along a path that extends through a scanning position adjacent a scanner. The process includes scanning along a predetermined length with the scanner the ground sparse lean product traveling through the conveyance channel and further analyzing the scan and determining the percent fat content for each ground sparse lean product segment which is defined by the predetermined length of the ground sparse lean product within the volume of the conveyance channel and the cross section areas of the conveyance channel. The process can further include directing each ground sparse lean product segment down one of a plurality of processing paths corresponding to the one defined fat content range in which the corresponding percent fat content falls. | 02-16-2012 |
| 20120064202 | METHOD AND DEVICE FOR PRODUCING PUREED FOOD - 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. | 03-15-2012 |
| 20120064203 | Method And Apparatus For The Energy-Saving Production Of Confectionery Masses - A method and an apparatus ( | 03-15-2012 |
| 20120064204 | ONLINE DECORATING SYSTEM FOR EDIBLE PRODUCTS - A web-enabled standalone application may, in selected implementations, prevent received license-controlled image data from unauthorized re-use, editing, or distribution, and permits image processing, such as applying the International Color Consortium's color correction process, at the local control device. The web-enabled standalone application may further generate a printer specific byte stream based on post-image processed data, providing a color managed workflow independent of local control device operating system print drivers. | 03-15-2012 |
| 20120076900 | COOKER AND CONTROL METHOD THEREOF - Provided are a cooker and a method of controlling the cooker. An image of food scanned by an image sensor is corrected, and thus, can be free from distortion due to vapor generated while cooking the food in a cooking chamber. Accordingly, a user can more accurately recognize a cooking state of the food. | 03-29-2012 |
| 20120088015 | Processing Of Whole Fruits And Vegetables, Processing Of Side-Stream Ingredients Of Fruits And Vegetables, And Use Of The Processed Fruits And Vegetables In Beverage And Food Products - Processing and use of whole fruits and vegetables or side-stream ingredients of juice extraction, paste, or ketchup process, or canning industry, in particular, the processing of the by-products, including pomace, and its use in beverage and food products. | 04-12-2012 |
| 20120093985 | SYSTEM AND METHOD FOR AFLATOXIN DETECTION - A nondestructive system and method for aflatoxin detection based on red-orange fluorescence is described. A sorting plane is illuminated with a wide band black light source. At least one image of unsorted produce on said sorting plane is obtained. A red component of the at least one image is evaluated. Contaminated produce is determined based on the red component. | 04-19-2012 |
| 20120100268 | ACRYLAMIDE MITIGATION AND COLOR MANAGEMENT IN A POTATO FRY - A process for mitigating acrylamide formation in a potato fry is disclosed. The acrylamide formation is mitigated while the color formation of the potato fry is managed. The resulting potato fry includes low acrylamide levels while exhibiting acceptable organoleptic properties such as taste, color and texture. | 04-26-2012 |
| 20120100269 | Cooking Score Thermometer - A method and apparatus for monitoring and controlling a cooking process, which includes a process for determining doneness using a single parameter as a combination of temperature and time applicable to a class of foods and specifically configured to be a robust measurement of doneness, parameter which will be referred to as “cooking score”. | 04-26-2012 |
| 20120100270 | COOKING APPARATUS AND METHOD WITH PRODUCT RECOGNITION - Cooking apparatus having first and second platens with product recognition. A positioning mechanism moves the second platen toward the first. A detector senses the second platen making contact with a food product disposed on the first platen and provides a signal. A controller uses the signal to measure the travel distance of the second platen. The product thickness is a function of the travel distance, which is used to select a cooking procedure for the food product. The controller then executes the selected cooking procedure to cook the food product. The detector can include a micro switch, proximity sensor, touch sensor, strain sensor, thermal sensor, optical sensor, sonar sensor or positioning load change sensor. | 04-26-2012 |
| 20120107460 | METHOD FOR COOKING FOOD PRODUCTS IN AN OVEN - The method for cooking a food product in an oven comprising elements, the operations of which determine cooking set-points, is remarkable in that:
| 05-03-2012 |
| 20120107461 | SEAFOOD PHYSICAL CHARACTERISTIC ESTIMATION SYSTEM AND METHOD - Systems and methods for estimating a physical characteristic of a seafood product are provided. In one system, the estimate is based on a slope defined by a ratio of changes in peak resonant amplitude and frequency of an electromagnetic resonant circuit in loaded and unloaded states. In another system, a first probe of a plurality of probes is driven with a test signal when the plurality of probes is loaded by a seafood product and the estimate is based on received test signals at one or more of the other probes. In another system, the estimate is based on the loading effect of a seafood product on an electromagnetic resonant circuit, which is also used to read an ID from an RFID associated with the seafood product. The systems and methods may be used for individual specimens, or to determine an average estimate for multiple specimens at one time. | 05-03-2012 |
| 20120107462 | TOMATO PEELING PROCESS - A method for peeling tomatoes is disclosed, the method comprises the steps of providing a tomato having a peel and an underlying fruit; washing the tomato with a solution to break down naringenin chalcone in the peel; treating the tomato peel with a caustic solution including OH″ molecules to separate the peel from the fruit; introducing pH adjusted water to the OH″-treated tomato; and peeling the tomato to remove the peel from the underlying fruit. | 05-03-2012 |
| 20120114812 | Dough Forming Pressing Plate With Spacers - In some embodiments, a dough pressing system includes means for coupling a cover to a pressing platen, wherein the cover can reduce the wear caused to the pressing platen by the heat and pressure used to process one or more products. The cover optionally can be configured to be removably attached to the pressing platen with vacuum pressure. | 05-10-2012 |
| 20120114813 | Method of juice production, apparatus and system - There is provided a method of regulating the formulation of a multi-component juice comprising a juice attribute profile, the method comprising providing a first and second component of the juice, each component having a component attribute profile; supplying to a juice formulation zone the first component and the second component in a desired ratio and mixing the first and second components together to provide the juice or a precursor thereof to yield a target juice attribute profile; responsive to a change or predicted change in at least one component attribute profile, supplying information concerning the attribute change to a data processing apparatus and calculating with respect to that change an adjustment in the ratio to reduce the deviation of one or more attributes of the juice attribute profile from the target juice attribute profile. A production system is also provided. | 05-10-2012 |
| 20120114814 | METHOD OF BEVERAGE PRODUCTION, APPARATUS AND SYSTEM - There is provided a method of regulating the formulation of a multi-component beverage comprising a beverage attribute profile, the method comprising providing a first and second component of the beverage, each component having a component attribute profile; supplying to a beverage formulation zone the first component and the second component in a desired ratio and mixing the first and second components together to provide the beverage or a precursor thereof to yield a target beverage attribute profile; responsive to a change or predicted change in at least one component attribute profile, supplying information concerning the attribute change to a data processing apparatus and calculating with respect to that change an adjustment in the ratio to reduce the deviation of one or more attributes of the beverage attribute profile from the target beverage attribute profile. A production system is also provided. | 05-10-2012 |
| 20120114815 | Device for stirring and cooking food - A cooking device and method heats a removable vessel with heaters of a cooking capsule, which includes a separator wall between the heaters and vessel. The heaters mount to the separator wall. The capsule is fixed in a housing, which also mounts a motor that rotates the vessel. The housing tiltably mounts on a base. Accessories can be fixed to the vessel or a lid secured to the housing, so the accessories can rotate with the vessel or remain stationary with respect to the vessel as it rotates. A locking mechanism that secures the lid to the housing prevents lid detachment when the vessel counter-rotates and an accessory is fixed to the lid. A heat sink wall reflects heat toward the vessel and fins draw heat from the heat sink wall away from the housing and out vent holes. Computer hardware and software control power to the motor and heaters. | 05-10-2012 |
| 20120121768 | BREWED BEVERAGE APPLIANCE AND METHOD - A beverage making appliance uses a specialized beverage container and a related method of brewing a beverage. The container includes a cup-shaped body having a floor, a circumferential wall, and a top opening, a filter element positioned above the floor, at least one aperture formed in the floor, and a cover releasably attached to the cup body and covering the top opening. The appliance includes a base adapted to receive a beverage receptacle, a reservoir, a housing, a brewing tray in mechanical communication with the housing and dimensioned to receive a container containing at least one drink ingredient having particles of a first size, a grinding mechanism and a water delivery mechanism to selectively deliver water from the reservoir to one of a brewed beverage outlet in fluid communication with the receptacle, and a hot-water outlet. | 05-17-2012 |
| 20120128837 | SOLVENT EXTRACTED HIGH LYSINE CORN - An improved extracted corn comprising from about 0.6 to about 2.8 percent by weight (on an anhydrous basis). The composition has a nutritional profile advantageous for use as an animal feed ingredient. Also provided are processes for the preparation of the extracted corn composition; feed rations incorporating the extracted corn composition; and methods for the preparation of such feed rations. | 05-24-2012 |
| 20120128838 | SYSTEM AND METHOD FOR LEAN RECOVERY USING NON INVASIVE SENSORS - An apparatus and method for non-invasive lean recovery from a sparse lean product, where the method can include conveying ground sparse lean product through a conveyance channel where the conveyance channel extends along a path that extends through a scanning position adjacent a scanner. The process includes scanning along a predetermined length with the scanner the ground sparse lean product traveling through the conveyance channel and further analyzing the scan and determining the percent fat content for each ground sparse lean product segment which is defined by the predetermined length of the ground sparse lean product within the volume of the conveyance channel and the cross section areas of the conveyance channel. The process can further include directing each ground sparse lean product segment down one of a plurality of processing paths corresponding to the one defined fat content range in which the corresponding percent fat content falls. | 05-24-2012 |
| 20120148711 | Method for Operating an Installation for Producing Cast Products - An installation for producing cast products includes a tempering machine for at least some of the casting mass, a storage container for the casting mass, a casting machine, and a device for further processing the cast products. At least some of the casting mass is fed to the storage container from the tempering machine, depending on at least one controlling or regulating signal which is based on current and/or expected consumption of casting mass by the casting machine and/or the casting installation. As a result, the installation can be operated at lower cost and extreme fluctuations in the filling level of the storage container can be better prevented, avoiding interruptions in the supply of casting mass to the casting machine. | 06-14-2012 |
| 20120148712 | PHYLUM ARTHROPODA BASED NUTRITIONAL SUPPLEMENT - An arthropod based nutritional supplement may comprise one species within the arthropod phylum or two or more species within the arthropoda phylum combined together. These arthropods are powderized and its nutritional profile analyzed. Based on the nutritional profile of the powderized arthropods, additional powderized arthropoda or additional nutritional components may be added in order to develop a nutritional profile that can satisfy a particular need for a body builder, a man, a woman or provide generic meal replacement. | 06-14-2012 |
| 20120156336 | BEVERAGE PREPARATION MACHINES - A beverage preparation machine of the type which uses pre-packaged containers of beverage ingredients comprises a cartridge recognition device for determining the type of beverage to be prepared from a cartridge inserted into the machine and a variable geometry valve located downstream of a cartridge when inserted in the machine. The valve enables preparation of beverages at a range of pressures by having at least an open position and at least one restricted flow position, and a controller for selecting an initial valve position and controlling the subsequent operation of the valve according to the determination of the type of beverage to be prepared by the cartridge recognition device. | 06-21-2012 |
| 20120156337 | Apparatus and Method for Brewed and Espresso Drink Generation - An apparatus that generates brewed beverages by performing one or more chemical and/or mechanical processes may receive requests to produce specified brewed beverages. The apparatus may include a master controller that initiates and controls performance of the chemical and/or mechanical processes to produce the specified beverages. The master controller may adaptively apply one or more process accelerators during the performance of one of the chemical or mechanical processes to accelerate the process or to achieve a desired qualitative or quantitative characteristic for a beverage or a component thereof. The adaptive application of one or more process accelerators may be dependent on a multiple-variable process profile developed for the process and/or a specified beverage. For example, the pressure in a steam wand and/or the depth of the wand may be varied during a process to froth milk in order to produce frothed milk having a desired temperature. | 06-21-2012 |
| 20120156338 | VARIABLY THROTTLED BEVERAGE AERATOR - A method and apparati for regulating introduction of ambient air begins with initiating a liquid flow through a venturi to induce a localized drop in pressure at a bowl situated at a venturi throat. Airflow is admitted at a barrel inlet, through a first barrel lumen segment to a first half-moon port at a throttle first side. The airflow is selectively obstructed by a second half-moon port whose rotational position relative to the first half-moon port defines a variable aperture. The airflow is conducted from the second half-moon port through a second barrel lumen segment to the barrel outlet and mixing with the liquid to produce an aerated liquid. | 06-21-2012 |
| 20120156339 | Apparatus and Method for Brewed and Espresso Drink Generation - An apparatus that generates brewed beverages by performing one or more chemical and/or mechanical processes may receive requests to produce specified brewed beverages. The apparatus may include a master controller that initiates and controls performance of the chemical and/or mechanical processes to produce the specified beverages. The master controller may adaptively apply one or more process accelerators during the performance of one of the chemical or mechanical processes to accelerate the process or to achieve a desired qualitative or quantitative characteristic for a beverage or a component thereof. The adaptive application of one or more process accelerators may be dependent on a multiple-variable process profile developed for the process and/or a specified beverage. For example, the pressure in a steam wand and/or the depth of the wand may be varied during a process to froth milk in order to produce frothed milk having a desired temperature. | 06-21-2012 |
| 20120164285 | PROCESS AND MULTIPLE PUMP APPARATUS FOR CONTROLLING THE PREPARATION OF BEVERAGES - A dispensing apparatus for hot beverages is provided with means ( | 06-28-2012 |
| 20120164286 | SOLID-PHASE MICROEXTRACTION COATINGS AND METHODS FOR THEIR PREPARATION - There is described a coated solid phase microextraction (SPME) fibre for use in direct immersion SPME of a food matrix that includes carbohydrates. The coated SPME fibre includes a SPME fibre for absorbing a small molecule from the food matrix; and a protective coating which has a surface that is substantially uniform and substantially smooth, the protective coating reducing adsorption of the carbohydrates onto the SPME fibre and allowing the SPME fibre to extract the small molecule from the food matrix. A process for producing the coated SPME fibre and a method of performing solid phase microextraction are also described. | 06-28-2012 |
| 20120171337 | Dough Portioner - The dough portioner | 07-05-2012 |
| 20120171338 | MEASUREMENT OF A QUALITY OF GRANULAR PRODUCT IN CONTINUOUS FLOW - In apparatus for measuring the quality of a granular product in continuous flow, the product is allowed to move along a channel having a window set in the channel boundary contacted by the moving product. An optical system monitors product in the channel. A light source illuminates product in the channel through the window, and a sensor receives light reflected from the product through the window in at least two wavelength ranges. A processor receives signals from the sensor representative of the quantity of reflected light received in the respective wavelengths, and compares the respective signals to generate a measurement of the product quality. The window will normally be disposed in the underside of the channel, with the channel set at an angle of at least 45° to the horizontal to allow product to move there along under gravity, and against the window. | 07-05-2012 |
| 20120177790 | METHOD AND APPARATUS FOR PREPARING FOOD, PARTICULARLY FRUIT - An apparatus for preparing fruit includes a main housing with a cutting area containing a cutting assembly and a drive assembly, a removable cup assembly for inserting the fruit into the apparatus, and a removable drawer and tray for removing cut pieces of fruit from the apparatus after a cutting operation. The apparatus includes a rinsing assembly for cleaning the fruit and the cutting assembly, and a deflector configured to route cut pieces of fruit into the tray and waste material through a disposal outlet. The cutting assembly is configured to perform one or more cutting operations depending on the type of fruit detected in the cup assembly: wedging for apples, lemons, limes, and pears, and cutting/peeling for oranges and grapefruits. The apparatus quickly prepares various fruits for consumption without requiring an operator to touch the cut pieces of fruit. | 07-12-2012 |
| 20120189745 | STIRRING APPARATUS FOR COOKING VESSEL - A stirring assembly, including a vessel and a stirring apparatus. The vessel includes a baffle plate connected to an interior wall of the vessel, and a space between the baffle and the wall. The stirring apparatus includes a lid assembly including a variable speed motor, the lid assembly removeably securable to the vessel, and a shaft removeably connected to the motor and extending into an interior space of the vessel. The stirring apparatus includes a single scrapper attached to a distal end of the shaft, extending radially outward from the shaft, and in contact with a bottom interior surface of the vessel; and a multi-bladed propeller secured to the shaft. A position of the propeller along a length of the shift is adjustable. | 07-26-2012 |
| 20120189746 | STIRRING APPARATUS FOR COOKING VESSEL - A stirring assembly, including a vessel and a stirring apparatus. The vessel includes a baffle plate fixed to an interior wall of the vessel. The stirring apparatus, includes: a lid assembly including a variable speed motor, the lid assembly removeably securable to the vessel; a shaft connected to the motor and extending into an interior space of the vessel; and a single scrapper attached to a distal end of the shaft, extending radially outward from the shaft, and in contact with a bottom interior surface of the vessel. | 07-26-2012 |
| 20120196009 | ESPRESSO MACHINE OR FULLY AUTOMATIC COFFEE MACHINE HAVING AUTOMATIC DETERMINATION OF THE GRAIN SIZE DISTRIBUTION AND/OR THE DEGREE OF GRINDING OF GROUND COFFEE - The present invention relates to an espresso machine or a fully automatic coffee machine having a grinder and an infusion device comprising an infuser and an infusion chamber, which is characterised by a volume-determining portion designed to determine the ground volume of a defined quantity of coffee powder ground by means of the grinder, a mass-determining portion designed to determine the ground mass of this quantity of coffee powder, and a calculation portion with which, on the basis of a predefined correlation, which is stored preferably in the calculation portion itself, between the grain size distribution and/or the degree of grinding of ground coffee, on the one hand, and the mass and the volume or a variable derived from these two variables, in particular the density, of ground coffee, on the other hand, there can be calculated from the determined ground volume and from the determined ground mass, the grain size distribution and/or the degree of grinding of this quantity of coffee powder. | 08-02-2012 |
| 20120213897 | PRODUCTION OF ARTICLES WITH VARYING CONTENT OF ADDITIVES - The invention relates to a method and device for continuous production of articles including at least two different types from a pasty mass. The mass is introduced into a processor unit by a supply unit, processed in the processor unit and transported further thereby, whereupon an adjunct is added by a metering unit to the mass transported through the processor unit. The mixing of the adjunct introduced to the mass is carried out by a mixing unit with mixing elements located downstream of the processor unit. The mass with provided adjunct is formed by a forming unit into individual articles downstream of the mixing unit. According to the invention, the metering of the adjunct is carried out in a sequence of metering conditions with at least two different metering conditions, wherein the metering unit, for a given metering condition, introduces the adjunct to the mass at a given metering rate. | 08-23-2012 |
| 20120225170 | Device for detecting the internal temperature of a foodstuff - The invention relates to a device | 09-06-2012 |
| 20120237644 | METHOD FOR OBTAINING INFORMATION ON FOOD STUFF IN OR FOR A COOKING PROCESS - The present invention relates to a method for obtaining information on food stuff in or for a cooking process comprising the steps of: a) detecting an electrical impedance (Z) or at least one component thereof in a, preferably inner, region of the food stuff, b) deriving from said detected impedance or component thereof information about the age or freshness of the food stuff, c) providing said information about the age or freshness to a user interface and/or to an information output unit and/or to a control unit for controlling the cooking process, in particular for adapting the cooking time and/or cooking temperature dependent on this information about the age or freshness. | 09-20-2012 |
| 20120237645 | NOVEL ALCOHOLIC BEVERAGE - A process for preparation of an alcoholic beverage produced by mixing an alcoholic beverage base mix containing alcohol and at least one type of water-soluble substance with ice pieces in a proportion of 20:80 to 80:20, and conducting aeration, agitation and cooling so that the volume fraction of contained gas is in the range of 1 to 150% and the mixing temperature is lower than −1° C., thereby obtaining a gas-containing matter having an alcohol concentration of ≧1.0 vol. % and being fluid at −15° to −2° C., wherein fine ice pieces of 0.06 to 0.8 mm major axis length are present in an amount of at least 80 wt. % based on the total weight so that at least part of the fine ice pieces are sensed. | 09-20-2012 |
| 20120244261 | Methods of using peracetic acid to treat poultry in a chill tank during processing to increase weight - Methods for treating poultry during processing for increasing the weight of the poultry are disclosed. The methods may be performed in a chill tank or other reservoir and utilize either equilibrium peracetic acid or non-equilibrium peracetic acid. The non-equilibrium peracetic acid may be prepared from hydrogen peroxide and a liquid acetyl precursor, such as triacetin. The methods comprise contacting a poultry carcass with peracetic acid-containing water at a pH of about 6 to about 9. The methods result in an increase in the weight of the processed products and an increase in a processing plant's percent yield of the processed products. | 09-27-2012 |
| 20120251680 | METHOD, CONTROL UNIT FOR A DEVICE, AND DEVICE PROVIDED WITH A CONTROL UNIT - A control unit for an automatic device for preparing a beverage is provided with an input which enables the user to choose from a plurality of formulations a formulation for the beverage to be prepared. The control unit is provided with an operating unit for controlling a preparation unit of the automatic device. The input comprises an image input for visually observing the user and for generating image signals which are representative of the visual observation. The operating unit is arranged for generating control signals for the preparation unit of the automatic device as a reaction to the image signals. | 10-04-2012 |
| 20120258215 | MIXING PROCESS AND DEVICE FOR SAID MIXING PROCESS - The present invention refers to a mixing process, for the valorization of used cooking oils by means of a device with household appliance characteristics. The mixing process takes place in a particularly efficient way by means of the supply of a given load (A) of used cooking oils and of a corresponding load (B) of a solidifying composition to a mixing device, whereby certain previously defined amounts of thermal energy are supplied, notably an initial amount until reaching a given temperature level, and an additional amount during a given mixing period. The present invention further refers to a mixing device for the mixing process that presents substantially airtight conditions and eventually, thermal and mechanical energy supply means, as well as monitoring and control means specific of the execution of the mixing process. | 10-11-2012 |
| 20120258216 | CONTROL UNIT FOR CONTROLLING AN AUTOMATIC DEVICE FOR PREPARING BEVERAGES - A control unit for an automatic device for preparing a beverage, which control unit is provided with a display panel and an input wherein the control unit is provided furthermore with an operating unit for displaying by the display panel a visually observable reaction to designations provided by the user, and for controlling a preparation unit of the automatic device, wherein the display panel has selection fields for mutually exclusive settings for formulations of the beverage to be prepared, wherein the control unit enables the user to select one of the settings by designation of one of the selection fields, wherein a collecting field with at least one setting field shows the chosen setting of the formulation, and wherein the non-designated selection fields remain visible and selectable. | 10-11-2012 |
| 20120263837 | FEED SUPPLEMENT AND METHOD - A process for preparing at least one animal feed supplement from one or more distillation by-product which includes the following steps in order: A Prepare the or each distillation by-product for processing; B Mix a prepared distillation by-product with one or more cation source; C Dry one or more reaction product; such that step A results in the prepared distillation by-product ready for step B and step B produces the one or more reaction product for step C. | 10-18-2012 |
| 20120269935 | SYSTEMS AND METHODS FOR PROCESSING COMESTIBLES - In some implementations, a banded discharge removes or rejects comestibles from a production line when the comestibles have a diameter less than a minimum value. The banded discharge may include two or more support members and each pair of adjacent support members may be spaced apart a distance W. When a comestible with a diameter about the same as or less than the distance W moves onto the banded discharge, the banded discharge may remove the comestible from the production line. For example, the comestible may fall between two adjacent support members. | 10-25-2012 |
| 20120269936 | CONTROLLER AND METHOD OF CONTROLLING AN INTEGRATED SYSTEM FOR DISPENSING AND BLENDING/MIXING BEVERAGE INGREDIENTS - A method of controlling an integrated beverage system that comprises a dispensing module that dispenses one or more ingredients into a beverage container and a blending/mixing module that blends and/or mixes the ingredients in the beverage container, the method comprising: controlling the dispensing module and the blending/mixing module to prepare first and second beverages concurrently or sequentially. | 10-25-2012 |
| 20120282378 | CITRUS JUICE APPARATUS WITH UNDESIRED MATERIAL RELEASE DETECTOR AND RELATED METHODS - A citrus juice apparatus may include at least one citrus juice processing device. The at least one juice processing device may include at least one juice output having a flow of juice therethrough. The at least one juice processing device upon a malfunction may cause an undesired material release along with the flow of juice into the at least one juice output. An undesired material release detector may be coupled to the at least one juice output for detecting the undesired material release. The detector may operate based upon magnetic proximity sensing of a moving filter plate within a housing of the detector. Alternatively, the detector may operate using a filter plate, and based upon pressure. | 11-08-2012 |
| 20120288595 | Closed Loop Adaptive Control System for Cooking Appliance - A cooking application ( | 11-15-2012 |
| 20120294990 | INDUCTION-BASED FOOD HOLDING/WARMING SYSTEM AND METHOD - A system and method for holding and warming food held in pans or trays having a low relative magnetic permeability, such as 300-series stainless steel, using induction heating. | 11-22-2012 |
| 20120294991 | PEPPER DE-STEMMING METHODS AND APPARATUS - A way of dealing with challenges to the pepper processing industry and pepper growers is to mechanize pepper processing, including the de-stemming of whole peppers. The present example provides a method for mechanically de-stemming whole peppers. The method provides for the recognition of a pepper's shoulder and or interior regions and stem in order to generate a control signal to initiate a process to de-stem the pepper. In particular, several implementations of the method are provided that may include a mechanical system, a laser system, a machine vision system, a combination of a machine vision system and the laser system, and other equivalent implementations. Additionally disclosed, are methods of processing whole peppers utilizing automated de-stemming. | 11-22-2012 |
| 20120294992 | COMBINATION COOKING OVEN WITH OPERATOR FRIENDLY HUMIDITY CONTROL - A combination oven includes a cooking cavity accessible via a door, a convection cooking system associated with the cooking cavity for heating the cooking cavity and a moisture delivery arrangement for delivering moisture into the cooking cavity. A controller is configured to (i) control the convection cooking system for a cooking operation in accordance with an operator selected temperature for the cooking operation and (ii) automatically define a humidity level setting for the cooking operation as a function of the operator selected temperature. An oven may also include an automated vent operation. | 11-22-2012 |
| 20120321759 | CHARACTERIZATION OF FOOD MATERIALS BY OPTOMAGNETIC FINGERPRINTING - The present invention generally relates to methods and systems to determine the properties of light-matter interaction in the characterization of food materials using an incident light source and a sensor to measure the opto-magnetic properties of light reflected from the food material. The opto-magnetic properties can be used to generate an opto-magnetic footprint. Comparison of the opto-magnetic footprint with opto-magnetic footprints of known materials enables characterization of the food materials. This enables detection of pesticide residues, confirmation of “organic” labeling, and determination of freshness of the food materials. | 12-20-2012 |
| 20120321760 | Electric heating cooker with weighing function and weighing control method thereof - An electric heating cooker with weighing function and a weighing control method thereof are provided. An electronic scale ( | 12-20-2012 |
| 20120321761 | HOB HAVING AT LEAST ONE COOKING ZONE AND METHOD FOR OPERATING A HOB - An induction cooktop includes a cooking zone, and a circuit arrangement for operating the cooking zone. The circuit arrangement has a parallel circuit, in which two inductors are connected in parallel manner. An apparatus is configured to detect occupancy of at least one cooking sub-zone of the cooking zone by a food preparation vessel and includes a current measuring element which is connected in series to the parallel circuit. | 12-20-2012 |
| 20120321762 | COOK TOP HAVING AT LEAST ONE COOKING ZONE AND METHOD FOR OPERATING A COOK TOP - In a method for operating a cooking zone of a cook top, wherein the cooking zone is formed by at least two cooking sub-zones and each cooking sub-zone can be heated by at least one heating unit, with the heating units arranged adjacent to each other without overlapping such that a cohesive heatable surface is formed during a joint operation of the cooking sub-zones, detection of an occupancy of a cooking sub-zone by at least one food preparation vessel is activated in a first operating mode and a same electrical power is supplied to all activated cooking sub-zones occupied by a food preparation vessel. | 12-20-2012 |
| 20120328747 | High Viscosity Foods Processor - A device and method for producing individualized meals according to the visual desires of each diner at a restaurant. Reservoirs of viscous foodstuff is deposited by an XY or XYZ plotter to simulate edible images and then cooked prior to diners immediately consuming them. The high-volume system includes a rotary shuttle table that contemporaneously prints, cooks, flips and dispenses food products, especially pancakes. Patrons draw images using drawing implements whose colors coincide with the viscous foodstuffs in the reservoirs. These images are digitally scanned and the data is used to drive the XY plotter thereby enabling colored printed food to correlate with images drawn by patrons immediately prior to ordering. | 12-27-2012 |
| 20120328748 | BEVERAGE DISPENSING MACHINE AND OPERATING METHOD - A beverage dispensing machine, for instance a coffee machine, provided with a brewing chamber and at least one valve for totally and/or partially blocking the beverage from exiting the chamber. Advantageously, the valve is an electrovalve, in particular a piezoelectric valve, which is continuously controllable to adjust the beverage flow rate being permitted to exit the chamber. | 12-27-2012 |
| 20130004629 | SINGLE CUP BREWER - A beverage making apparatus including a housing containing a water system. The water system includes a heated water reservoir and a pour-in basin for receiving water. The pour-in basin is connected to a water pump which pumps water from the basin to the heated water reservoir. Water from the heated water reservoir is moved to a spray head for dispensing to a beverage brewing substance retained in either at least one of a pod format or a cartridge format. A pair of conductance probes are contained in the fill basin to indicate the status of water in the fill basin. The brewer is designed for use with multiple beverage making substance holders so that multiple beverage substance formats can be used with the brewer. | 01-03-2013 |
| 20130011528 | On-Line System, Method of its Calibration and Simultaneous Detection of Antibiotic Residues and Their Concentration in Milk - The present invention discloses an on-line system, a method for its calibration and simultaneous detection of antibiotic residues and their concentrations in milk. The system comprises a device for lactose hydrolysis to increase the concentrations of glucose and galactose in milk samples at least 10 times to obtain their equal concentrations in all investigated samples and a biosensor array to measure the transient phase decrease of dissolved oxygen concentration caused by the enzymatic oxidation of glucose and galactose. Parameters, characterising the oxidation of glucose and galactose, are calculated for each biosensor on the basis of the transient phase decrease of dissolved oxygen concentration and initial oxygen concentration in milk sample. The combination of different parameters of different biosensors forms a pattern of milk sample and in the presence of antibiotics this combination forms the fingerprints of particular antibiotics. | 01-10-2013 |
| 20130011529 | ENHANCING THE NUTRITIONAL VALUE OF FOOD PRODUCTS - This invention provides processes and apparatus for enhancing the nutritional value of food products. Nutrition-enhancing agents are applied or dispensed onto or into food products during their manufacture by food-grade controlled-droplet dispensing heads (or head). In preferred embodiments, the dispensing heads are controlled by a controller, such as a programmed PC-type computer, in dependence on sensor data, such as electromechanical, optical, or image sensor data. The controller and sensors operate so that different food items can have selected nutrition-enhancing agents properly applied or dispensed without waste or overspray. The invention also provides food products which have been enhanced according to the provided processes and apparatus with nutrition-enhancing agents. | 01-10-2013 |
| 20130017298 | ASSURING FOOD SAFETY USING NANO-STRUCTURE BASED SPECTRAL SENSING - A method for inspecting an edible oil includes obtaining a first Raman spectrum from an edible oil sample, discovering an unhealthy, unsanitary, unsafe, or adulterated content in the edible oil sample in part by the intensity level of the fluorescence background in the first Raman spectrum, introducing the edible oil sample to nano-scale surface structures to allow molecules of the edible oil sample to be adsorbed to the nano-scale surface structures, illuminating the edible oil sample and the nano-scale surface structures by a laser beam, obtaining a second Raman spectrum from light scattered by molecules of the edible oil sample adsorbed to the nano-scale surface structures, and identifying the unhealthy, unsanitary, or unsafe content in the edible oil sample using one or more first spectral signatures in the second Raman spectrum. | 01-17-2013 |
| 20130022715 | Devices and Methods for the Rapid, Reliable Detection and Determination of Acrylamide Concentration in Food Substances and Prevention of Acrylamide Formation in the Same - A device and associated analytical method to use for the sensitive detection and accurate, rapid determination of acrylamide in food substances is presented. Also described is the use of a kit device and associated analytical method in which a user can quickly and easily ascertain the amount of acrylamide in food substances with ease and in any location, including a non-laboratory environment. Such detection device and method may be comprised of a sample collection area on which a sample of food, after being mixed in a solution, is placed for example on the substrate of a biochip that includes an enzyme that along with a co-enzyme or catalyst, facilitates the conversion of either acrylamide to acrylonitrile or the conversion of acrylamide to ammonia. | 01-24-2013 |
| 20130022716 | PROCESS AND DOUBLE PISTON APPARATUS FOR CONTROLLING THE PREPARATION OF BEVERAGES - A dispensing apparatus for hot beverages is provided with a device ( | 01-24-2013 |
| 20130022717 | Apparatus and method for preparing beverages by electromagnetic radiation - The invention is an improvement of the filter unit in beverage makers. Said filter unit comprises a filter insert and a filter lock, can be placed as a whole onto and removed from the brewing container, and at the same time ensures good sealing of all components. For improved handling, the brewing chamber can be filled and closed outside of the beverage-maker, wherein the particularly large depth of the filter insert offers significant assistance. Closing the brewing chamber by means of the filter closure prevents the beverage base material from oozing out due to a ring engaging in the filter insert and additionally ensures its adequate sealing. By widening the brewing chamber, the beverage-making machine provides a consistent quality of the beverages with of different fill levels. | 01-24-2013 |
| 20130045311 | FOOD DISPENSING MACHINE AND METHOD - A food dispensing machine includes a product chamber and an ingredients source including a gas source connected to the product chamber. A flow control device is configured to control ingredients flow from the ingredients source to the product chamber. A pressure measurement device is configured to output a gas pressure signal, and a controller is configured to receive the gas pressure signal and determine a gas flow control signal based on the gas pressure signal. The controller outputs the gas flow control signal to the flow control device. | 02-21-2013 |
| 20130064940 | METHODS FOR TESTING MILK - The disclosure is related generally to methods for testing mammary fluid (including milk) to establish or confirm the identity of the donor of the mammary fluid. Such methods are useful in the milk-bank business to improve safety. | 03-14-2013 |
| 20130064941 | Method for preparing micro-foam whipped milk for cappuccino or a method for whipping other liquids containing proteins, using an apparatus - A device is introduced for preparation of milk and other beverages in bar or restaurant environments. The device has the unique ability to generate a micro-foam which imparts a sweet taste to the beverage without use of sugar, that sweet taste being equivalent to adding a flat teaspoon of sugar to a traditional cup of cappuccino. The computerized device consists of sensors and a fine mesh that is pushed through the beverage by means of an actuator adapted for this purpose while imparting quantitative heat through the process. | 03-14-2013 |
| 20130084368 | Metering the Disposition of a Food Product into Cavities Forming a Pellet - A process for metering the disposition of a food product into cavities forming a pellet. The cavities are defined in one of a conveyor as individual cavities and in a tray moved by the conveyor. Each cavity defines a specific volume. The process includes supplying a quantity of food product in a supply chamber which includes a plurality of nozzles aligned above the conveyor. The nozzles are aligned with a predetermined portion of the cavities. A predefined supply of food product is dispensed and metered through each nozzle. The food product is dispenses through the nozzles into the cavities without exceeding the specific volume of the cavity. The food product is frozen into an individual quick frozen pellet starting immediately upon disposition in one of the cavities. The step of metering the predefined amount of food product includes metering a predetermined weight of the food product. | 04-04-2013 |
| 20130084369 | METHOD FOR CONTROLLING A COOKING PROCESS - In a method for controlling a cooking process of a cooking item contained in a cooking container, the sound of the cooking process is detected by means of at least one acoustic sensor and the course of the sound is directly analyzed for determining of a temperature and in particular the boiling point of the cooking item. | 04-04-2013 |
| 20130084370 | VISCOSITY-CONTROLLED PROCESSING OF LIQUID FOOD - The present invention relates to a method of controlling, by open-loop or closed-loop control, the processing of a liquid food product, comprising the steps of providing data that are obtained from mathematical modeling of the dependency of the viscosity of liquid food products on the shear rate, measuring the viscosity of the liquid food product to be processed at a predetermined shear rate at a measuring point, and controlling, by open-loop or closed-loop control, the processing of the liquid food product at a working device downstream of the measuring point in response to the viscosity measured at the measuring point and on the basis of the provided data. | 04-04-2013 |
| 20130101709 | METHOD AND SYSTEM FOR ASSEMBLING A PIZZA - A system for assembling a pizza includes: a computer configured for receiving an order for the pizza; a database accessible by the computer for providing a list of ingredients for the pizza based on the order; a monitor operably connected to the computer and positioned in an order preparation area for displaying instructions for assembling the pizza; and a scale operably connected to the computer for continuously weighing the pizza during assembly of the pizza. The monitor then displays instructions to apply the ingredients. As the ingredients are applied to the pizza, the scale is continuously weighing the pizza and outputting a signal representative of the weight to the computer, which then displays an indication that the appropriate amount of a selected ingredient has been applied to the pizza. | 04-25-2013 |
| 20130115342 | COFFEE BEAN PACKAGING CARTRIDGE AND COFFEE BEVERAGE SYSTEM INCLUDING THE SAME - A coffee beverage system is described including a first coffee bean packaging cartridge, a second coffee bean cartridge and a coffee brewing apparatus. After a first predetermined number of servings of coffee, transportation component of the first cartridge for transporting coffee beans of the first cartridge to a metering chamber of the system are disabled. The transportation component of the second coffee bean cartridge are not disabled or only disabled after a second predetermined number of servings of coffee which is larger than the first predetermined number of servings of coffee. | 05-09-2013 |
| 20130115343 | COMBINATION UNIT COMPRISING A BEVERAGE PREPARATION MACHINE HAVING A MILK DISPENSING APPARATUS AND A MILK CHILLING DEVICE HAVING A MONITORING MEANS FOR THE FILLING LEVEL OF THE MILK IN THE MILK CONTAINER, AND METHOD FOR DISPENSING MILK AND/OR MILK FROTH BY MEANS OF A COMBINATION UNIT OF THIS KIND - A combination unit comprising a beverage preparation machine ( | 05-09-2013 |
| 20130156902 | COOKING MEDIUM LEVEL MONITORING SYSTEMS, METHODS, AND FRYER APPARATUS - A cooking medium level monitoring system includes a cooking vessel, which holds cooking media therein; a heating mechanism that transmits heat to cooking media in the cooking vessel in a first operation state; and temperature sensors for providing data corresponding to sensed temperatures. The temperature sensors include a first temperature sensor disposed at a first level of the cooking vessel and a second temperature sensor disposed at a second level of the cooking vessel above the first level. Further, a controller receives data from the temperature sensors, calculates a temperature differential between the first temperature sensor and the second temperature sensor, and switches to a second operation state, in which the heating mechanism is deactivated, in response to the temperature differential being greater than or equal to a first threshold and less than a second threshold. | 06-20-2013 |
| 20130156903 | SYSTEM FOR ENABLING COMPLEX ORDER SPECIFICATIONS TO A HOT BEVERAGE BREWING SYSTEM AND USE THEREOF - In described embodiments, a hot liquid extraction system includes a brew chamber having a brew chamber upper end and a brew chamber lower end. A steam chamber is disposed below the brew chamber. The steam chamber has a steam chamber upper end, a steam chamber lower end in fluid communication with the brew chamber, and a fluid inlet. A filtering base is removably inserted into the brew chamber. A boiler has a first steam outlet in fluid communication with the fluid inlet and a second outlet in fluid communication with the fluid inlet. A fresh water supply conduit is in fluid communication with boiler and with the fluid inlet. A method of brewing a beverage is also disclosed. | 06-20-2013 |
| 20130156904 | TEMPERATURE-CONTROLLED BEVERAGE BREWING - Aspects of the present disclosure relate to the brewing of beverages from a liquid, such as water, and a flavor base, such as tea, cocoa, or coffee. Specifically, aspects of the present disclosure enable the brewing of beverages with a level of precision that can yield a uniform taste from cup to cup, and at a rapid rate. In one embodiment, a liquid is heated in a reservoir to a predetermined temperature. Prior to brewing a beverage with the liquid, the liquid may be passed through a temperature control unit to cool the liquid to a desired brewing temperature. By utilizing such a temperature control unit, the brewing temperature can be varied on a per-beverage basis. Moreover, utilization of a temperature control unit can enable the liquid to be brought to a desired brewing temperature relatively rapidly. | 06-20-2013 |
| 20130171304 | SYSTEM AND METHOD FOR CULINARY INTERACTION - A computerized system and method are disclosed, the method including but not limited to presenting an interactive cooking menu on a client processor display; receiving on the client device an input regarding the cooking menu and responding to the input. A system is disclosed for performing functions useful in presenting an interactive cooking menu on a client processor display; receiving on the client device an input regarding the cooking menu and responding to the input. | 07-04-2013 |
| 20130171305 | COOKING EQUIPMENT AND A METHOD OF OPERATING A COOKING EQUIPMENT - A cooking equipment includes a first database, containing first energy consumption data, indicating energy required to maintain, operating conditions prescribed by a cooking program stored in a control device, in the absence of food; and a second database, containing second energy consumption data-indicating additional energy to be supplied in excess of energy of the first energy consumption data to have a unit weight of the food processed according to the cooking program. The control device includes a processing unit that estimates daily energy consumption for the cooking program from the first and second energy consumption data. The first energy consumption data relate to respective individual iterations of the cooking process and include an initial energy excess associated with a first iteration of consecutive iterations of the cooking process; and a common energy level indicative of energy associated with subsequent iterations of the consecutive iterations of the cooking process. | 07-04-2013 |
| 20130177678 | METHOD AND DEVICE FOR PASTEURIZING A LIQUID PRODUCT - A method for pasteurizing a liquid product includes heating the liquid product to a pasteurization temperature, thereby killing micro-organisms, keeping it in a treatment chamber at the pasteurization temperature for a holding period, regulating a length of the treatment station based at least in part on its flow-rate, regulating a product volume within the treatment chamber by changing a level of a liquid product surface in the treatment chamber through, for example, addition and removal of sterile gas or vapor-forming medium in a partial chamber of the treatment chamber formed above the product surface, or changing a level of a product outlet in the treatment chamber. | 07-11-2013 |
| 20130183416 | Shell Egg Pasteurization System and Method - A hatch processing control system for a shell egg pasteurizer controls the time and temperature in which batches of shell eggs are held in a pasteurization bath in accordance with a predetermined pasteurization protocol for designated egg size and start temperature. The predetermined pasteurization protocol is preferably statistically verified to optimize batches of eggs having the designated size and start temperature. The system also includes reporting software that generates daily reports to track each respective batch and verify that the batch has been pasteurized according to the statistically verified protocol. | 07-18-2013 |
| 20130189404 | METHOD AND SYSTEM FOR CARRYING A SOLVENT APPARATUS USING SAID SYSTEM - The invention proposes an improved method and system for carrying a solvent. To this end, the system ( | 07-25-2013 |
| 20130189405 | BEVERAGE DISPENSER WITH SELECTABLE BEVERAGE SENSORY PARAMETERS - The invention concerns a beverage dispenser comprising: —means for preparing a beverage from at least a concentrated food ingredient, —a user interface ( | 07-25-2013 |
| 20130209625 | METHODS AND COMPOSITIONS FOR STIMULATING A FELIDAE T1R RECEPTOR - Provided herein are methods for stimulating the T1R1/T1R3 receptor comprising contacting the receptor with pyrophosphate and one or more amino acids. Also provided, is a Felidae food product comprising pyrophosphate and one or more amino acids. Methods for determining the pyrophosphate-augmented activity of a test compound on the T1R1/T1R3 receptor are also described, as well as methods for adjusting the food formulation for Felidae. | 08-15-2013 |
| 20130224347 | DEVICE, SYSTEM AND METHOD FOR PREPARING A BEVERAGE FROM A CAPSULE - A system, device and method for preparing a beverage using a capsule. The capsule comprises a cup-shaped body, a lid and an actuating member. The device comprises a capsule holder, a fluid supply unit, and a flow control unit arranged for controlling a parameter of the fluid to be supplied to the capsule. The flow control unit is arranged for selectively operating in one of at least a first mode and a second mode. The flow control unit comprises a switching member movable between a first and second position, and arranged for being engaged by the actuating member of the capsule. The system is arranged such that the flow control unit is in the first mode when the switching member is in the first position, and such that the flow control unit is in the second mode when the switching member is in the second position. | 08-29-2013 |
| 20130224348 | Tea brewing and dispensing system and method - An automatically controllable commercial system for brewing a consistently high quality cold brewed beverage from a supply of purified water, optionally sweetening the brewed beverage, and dispensing the cold brewed beverage is provided. The system of the present invention includes automatically controllable integrated components for purifying the water supplied to brew the beverage and for maintaining the system in a sanitary condition that can be serviced on site or from a remote location. The present invention further provides an automated, commercial scale method for brewing tea from real tea leaves and naturally sweetening the tea to produce cold sweet tea with the high quality taste of homemade sweet tea. | 08-29-2013 |
| 20130230626 | Electric Skillet with Magnetic Self-Reversing Stirrer That is Removable - A cooking skillet that provides a unique automatic stirring system for continuously stirring foods during cooking. The cooking skillet comprises a base, a receptacle, a heating element, and an automatic stirring system. The automatic stirring system comprises a stirring wand located in the receptacle and a bracket located in the base. The stirring wand and the bracket are attracted to each other through magnetic forces that provide sufficient magnetism to attract one to the other. A motor is attached to the bracket by a connecting rod and provides the means to rotate the bracket in a clockwise direction. The magnetism between the magnets in the bracket and the magnets in the stirring wand forces the stirring wand to rotate in connection with the bracket. During rotation, the stirring wand is designed to mix the food contained within the receptacle. A controlling box is used to control the power to the motor and provides a resisting sensor or reversing circuit to reverse the rotational direction of the stirring system as necessary. | 09-05-2013 |
| 20130230627 | APPARATUS AND METHODS RELATING TO DISPENSATION FROM BEVERAGE MACHINES - The present invention provides a device ( | 09-05-2013 |
| 20130236613 | Kitchen Appliance and Method of Using the Same - A slow cooker includes a housing and a heating element to heat a heating cavity of the housing. The heating element is operable in only a single cooking mode and only a single warming mode. A container is sized and shaped to fit within the heating cavity of the housing. A lid is sized and shaped to at least partially cover the opening of the container. A controller is configured to control operation of the heating element in either the single cooking mode or the single warming mode. A control knob is rotatably mounted to the housing and is operatively connected to the controller. Rotation of the control knob causes a controller to actuate the heating element to heat contents within the container to a first predetermined temperature at a selected amount of time. | 09-12-2013 |
| 20130236614 | Kitchen Appliance & Method of Using Same - A method of heating contents within a slow cooker for a user-selected duration includes engaging a control interface to energize a heating element to a first power level for a first time period. The method further includes automatically energizing the heating element to a second power level for a second time period following completion of the first time period to avoid over-heating contents within the slow cooker, the second power level being lower than the first power level. The method also includes automatically energizing the heating element to a third power level for a third time period following completion of the second time, the third power level being greater than the second power level. | 09-12-2013 |
| 20130236615 | METHOD FOR PROVIDING COOKING PROGRAMS - A method for providing cooking programs for at least one selectable product to be cooked, which can be cooked in at least two different charges in a cooking chamber of a cooking appliance. Cooking processes conducted depending on charge-dependent parameters are replaced by cooking programs that depend solely on fixed parameters. One cooking program is assigned to each charge respectively. A cooking process is conducted as a function of at least one charge-dependent parameter at least once for each charge, with a caliber-dependent parameter determined by a core temperature of the product to be cooked being selected as the charge-dependent parameter. A cooking process that leads to a specific cooking result is selected for each charge, with the cooking result being determined by the core temperature of the product and a cooking program being stored for each selected cooking process after the charge-dependent parameter is replaced by a fixed parameter. | 09-12-2013 |
| 20130251862 | SPHERIFICATION/REVERSE SPHERIFICATION AUTOMATED AND INTEGRATED SYSTEM AND METHOD - An apparatus for producing gelled pearls includes: a housing with at least one opening into which a flavored liquid is provided; external components; and internal components. The external components include: a first ingress port through which a first refill pack is coupled; and a dispenser with tubing through which a processed solution is expelled into a gelling bath. The internal components include: a mixing tank for blending the flavored liquid with the first solution; a first flow valve fluidly coupled with the mixing tank and directing the flavored liquid into and out of the mixing tank; a second flow valve fluidly coupled with the mixing tank and directing flow of a proportional amount of the first solution into the mixing tank; and a microcontroller device. | 09-26-2013 |
| 20130273217 | CONDITIONING SYSTEM FOR NUTRITIONAL SUBSTANCES - Disclosed herein is a conditioning system for nutritional substances. The conditioning system obtains information regarding the nutritional substance to be conditioned, the desired conditioning, and the desired properties, including nutritional content, of the conditioned nutritional substance, and dynamically controls the conditioning in response to this information optimize the organoleptic properties of the conditioned nutritional substance, while minimizing any detrimental changes to the nutritional content. | 10-17-2013 |
| 20130287906 | METHOD FOR DETERMINING AT LEAST ONE SUITABLE PARAMETER FOR A PROCESS OF MAKING A BEVERAGE - A beverage maker comprises a chamber for receiving at least one member containing at least one beverage ingredient. During operation of the beverage maker, fluid is conducted through the member for the purpose of making a beverage. In order to be capable of determining suitable parameters for processing the member, the beverage maker comprises means for detecting at least one characteristic of a flow which is obtained when a flow of fluid is realized. Furthermore, the beverage maker comprises controller means for processing the detected characteristic, and memory means in which predetermined values of the characteristic are stored, wherein each predetermined value is associated with a specific type of member and at least one suitable parameter for processing the member. By finding the predetermined characteristic which is closest to the detected characteristic, a suitable parameter for processing the member which is actually present in the beverage maker is selected. | 10-31-2013 |
| 20130295244 | BREWING DEVICE FOR CREATING A COFFEE BEVERAGE AND METHOD FOR CREATING A COFFEE BEVERAGE BY MEANS OF A BREWING DEVICE - The brewing device for creating a coffee beverage has a brewing unit having a brewing chamber, a crema unit having a crema chamber connected to the brewing chamber by means of a coffee passage and having a valve piston for opening and/or closing the coffee passage, which valve piston can be moved in the crema chamber relative to the coffee passage, and an outlet opening. The valve piston can be moved into a plurality of different specified movement positions relative to the coffee passage, wherein different consecutive brewing processes for creating different coffee beverages can be realized, and wherein the crema unit is designed in such a way that coffee brewed during a particular brewing process can be swirled through at different intensity than a different brewing process depending on the particular specified movement position of the valve piston. | 11-07-2013 |
| 20130302481 | ESPRESSO COFFEE DISPENSING SYSTEM AND METHOD - An espresso coffee dispensing system including at least one espresso coffee production machine including at least one espresso coffee dispensing unit, the unit comprising a filter for containing ground coffee powder and hot water feeder; a coffee grinder having an exit port for coffee powder and a temperature sensor disposed in proximity to the exit port to measure the temperature value of the ground coffee powder leaving the port; electronic controller associated with the coffee grinder to determine the water temperature value. | 11-14-2013 |
| 20130302482 | PEPPER DE-STEMMING METHODS AND APPARATUS - A way of dealing with challenges to the pepper processing industry and pepper growers is to mechanize pepper processing, including the de-stemming of whole peppers. The present example provides a method for mechanically de-stemming whole peppers. The method provides for the recognition of a pepper's shoulder and or interior regions and stem in order to generate a control signal to initiate a process to de-stem the pepper. In particular, several implementations of the method are provided that may include a mechanical system, a laser system, a machine vision system, a combination of a machine vision system and the laser system, and other equivalent implementations. Additionally disclosed, are methods of processing whole peppers utilizing automated de-stemming. | 11-14-2013 |
| 20130309373 | METHOD AND DEVICE FOR PREPARING BEVERAGES - The present invention relates to a beverage preparation device ( | 11-21-2013 |
| 20130323371 | BABY FORMULA PREPARATION WITH WARMING SYSTEM AND CUSTOMIZED PODS - A technique for preparing baby formula includes containing an amount of powdered formula, premeasured to provide a single serving of baby formula, containing an amount of water, premeasured to provide at least a single serving of baby formula, heating the water, and dispensing both the premeasured formula and the water for providing a single serving into a bottle or other vessel when the water reaches a predetermined temperature. | 12-05-2013 |
| 20130330447 | Substrate Structure Deposition Treatment System And Method For Ingestible Product System and Method - A computationally implemented system and method that is designed to, but is not limited to electronically directing control of at least partial treatment of the one or more portions of the one or more ingestible substrate structures according to the treatment instructional information regarding the one or more subsequent depositional operations including at least one or more depositions of one or more materials onto the one or more portions of the one or more ingestible substrate structures to form at least in part the one or more selected ingestible products subsequent to and based at least in part upon the electronically receiving the user status information and the electronically receiving the selection information at least in part identifying the one or more selected ingestible products. In addition to the foregoing, other method aspects are described in the claims, drawings, and text forming a part of the present disclosure. | 12-12-2013 |
| 20130330448 | Substrate Structure Injection Treatment System And Method For Ingestible Product System And Method - A computationally implemented system and method that is designed to, but is not limited to: electronically directing control of at least partial treatment of the one or more portions of the one or more ingestible substrate structures according to the treatment instructional information regarding the one or more subsequent injection operations including at least one or more injections of one or more materials into the one or more portions of the one or more ingestible substrate structures to form at least in part the one or more selected ingestible products subsequent to and based at least in part upon the electronically receiving the user status information and the electronically receiving the selection information at least in part identifying the one or more selected ingestible products. In addition to the foregoing, other method aspects are described in the claims, drawings, and text forming a part of the present disclosure. | 12-12-2013 |
| 20130330449 | Substrate Structure Applied Force Treatment System and Method for Ingestible Product System and Method - A computationally implemented system and method that is designed to, but is not limited to: electronically directing control of at least partial treatment of the one or more portions of the one or more ingestible substrate structures according to the treatment instructional information regarding the one or more subsequent applied force operations including imparting one or more applied forces through one or more contact objects onto the one or more portions of the one or more ingestible substrate structures to form at least in part the one or more selected ingestible products subsequent to and based at least in part upon the electronically receiving the user status information and the electronically receiving the selection information at least in part identifying the one or more selected ingestible products. In addition to the foregoing, other method aspects are described in the claims, drawings, and text forming a part of the present disclosure. | 12-12-2013 |
| 20130330450 | Substrate Structure Parts Assembly Treatment System And Method For Ingestible Product System and Method - A computationally implemented system and method that is designed to, but is not limited to: electronically directing control of at least partial treatment of the one or more portions of the one or more ingestible substrate structures according to the treatment instructional information regarding the one or more subsequent ingestible substrate structure parts assembly operations including assembling one or more substrate structure parts to form at least in part the one or more portions of the one or more ingestible substrate structures to be used for forming at least in part the one or more selected ingestible products subsequent to and based at least in part upon the electronically receiving the user status information and the electronically receiving the selection information. In addition to the foregoing, other method aspects are described in the claims, drawings, and text forming a part of the present disclosure. | 12-12-2013 |
| 20130330451 | Substrate Structure Duct Treatment System and Method for Ingestible Product System and Method - A computationally implemented system and method that is designed to, but is not limited to: electronically directing control of at least partial treatment of the one or more portions of the one or more ingestible substrate structures according to the treatment instructional information regarding the one or more subsequent ingestible substrate structure duct operations including flowing one or more fluids through one or more ducts to treat at least in part the one or more portions of the one or more ingestible substrate structures to form at least in part the one or more selected ingestible products subsequent to and based at least in part upon the electronically receiving the user status information and the electronically receiving the selection information. In addition to the foregoing, other method aspects are described in the claims, drawings, and text forming a part of the present disclosure. | 12-12-2013 |
| 20130330452 | Substrate Structure Masking Treatment System And Method For Ingestible Product System And Method - A computationally implemented system and method that is designed to, but is not limited to: electronically directing control of at least partial treatment of the one or more portions of the one or more ingestible substrate structures according to the treatment instructional information regarding the one or more subsequent ingestible substrate structure masking operations including projection of one or more impartments through one or more apertures of one or more masking structures onto the one or more portions of the one or more ingestible substrate structures to treat at least in part the one or more portions of the one or more ingestible substrate structures to form at least in part the one or more selected ingestible products. In addition to the foregoing, other method aspects are described in the claims, drawings, and text forming a part of the present disclosure. | 12-12-2013 |
| 20130330453 | BEVERAGE DISPENSING MACHINE WITH BREWING CHAMBER HEATER - An automatic machine for dispensing beverages, in particular coffee-based beverages, comprising forced air means for regulating the temperature of at least one brewing unit. | 12-12-2013 |
| 20130337119 | Device and Method for Interactive Programming of a Beverage Brewing Apparatus - An interactive programmable beverage brewing apparatus providing audible setup and control instructions for ease of use is presented. The beverage brewing apparatus includes the ability to audibly instruct a user in the steps for setup of the beverage flavor characteristics when a beverage is to be brewed, and provide audible instructions in the use of the machine during normal brewing operations. The beverage brewing apparatus also provides a visual display to present phrases and icons to assist the user in performing setup and brew operations in conjunction with the audible instructions. Visual phrases and icons presented to a user also provide instruction in how to setup and control timers and how to turn on and off one or more warming plates to keep a beverage hot during and after brewing. | 12-19-2013 |
| 20130337120 | Atmospheric Water Generator and Beverage Making Apparatus - An atmospheric water generator and coffee maker includes a coffee maker that receives water generated by a water-generating module and makes coffee out of-the water. A user interface enables a user to specify a volume of water to be generated by the water-generating module within a user-specified time period. A controller is in communication with the user interface and with the water-generating module. The controller controls a rate at which the water-generating module generates water based on the user-specified volume of water and the user-specified time period. | 12-19-2013 |
| 20130344204 | Beverage Mixing System and Method - A beverage mixing system/method allowing faster mixing/blending of frozen beverages is disclosed. The system/method in various embodiments utilizes inductive coupling to introduce heat into the frozen beverage during the mixing/blending process via a rotating driveshaft and attached mechanical agitator to speed the mixing/blending process. Exemplary embodiments may be configured to magnetically induce heat into the driveshaft and/or mechanical agitator mixing blade to affect this mixing/blending performance improvement. This heating effect may be augmented via the use of high power LED arrays aimed into the frozen slurry to provide additional heat input. The system/method may be applied with particular advantage to the mixing of ice cream type beverages and other viscous beverage products. | 12-26-2013 |
| 20140004234 | SYSTEM AND METHOD TO EXTEND COOKING OIL LIFE IN FRYERS | 01-02-2014 |
| 20140004235 | METHODS AND DEVICES FOR TREATING FOOD | 01-02-2014 |
| 20140023755 | CLAMSHELL GRILL AND METHOD WITH PRODUCT COOK PROCEDURES - A clamshell grill having a user interface and a processor that executes one or more programs to select an initial cooking recipe for a food product, by determining an actual product thickness of the food product, determining if the actual product thickness of the food product is greater than or less than the cooking recipe's product thickness, and if the actual product thickness of the food product is greater than or less than the cooking recipe's product thickness, then executing a modified cooking recipe to accommodate a change in the actual product thickness during a cooking cycle, wherein the modified cooking recipe adjusts at least one parameter of the initial cooking recipe. | 01-23-2014 |
| 20140023756 | METHOD AND APPARATUS FOR SMOKING FOOD PRODUCTS - A method and apparatus for smoking food products includes a method or apparatus configured to provide a pH level of a smoked food product. The determination of the pH level of the smoked product provides an objective measure of the amount of smoke received by the food product, as well as an indication of the agreeability of the flavor of the food product. Based on the determination of the pH level, the method and apparatus can be adjusted to provide a more consistent, high quality smoked food product. | 01-23-2014 |
| 20140030393 | BLOCKED ORIFICE TUBE SENSOR FOR CITRUS JUICE EXTRACTOR AND RELATED METHODS - A juice extractor includes a strainer tube mounted to receive juice and pulp of a fruit. An orifice tube reciprocates within the strainer tube and has an ejection port and is configured to generate pressure and separate juice and pulp, collect core, and discharge core out of the ejection port. A sensor is positioned adjacent the orifice tube and configured to sense material ejected from the ejection port. | 01-30-2014 |
| 20140030394 | SYSTEM FOR TOPPING AND TAILING LETTUCE HEADS USING A CAMERA-GUIDED SERVO-CONTROLLED WATER KNIFE - A system for trimming a lettuce head using a digital imaging system and cutting mechanism. The lettuce head is conveyed between a lower feed conveyor and an upper feed conveyor that is disposed a fixed distance over and substantially aligned with a lower feed conveyor. The digital imaging system is configured to capture an image of the lettuce head and determine a cutting profile using the image. The cutting mechanism is disposed over the lower feed conveyor and includes: a servo motor mechanically coupled to a drive shaft; an armature with a pivot end mounted to the drive shaft and a sweep end disposed a radial distance from the pivot end; a cutting nozzle, mounted to the sweep end of the armature, configured to trim the lettuce head; and servo-control circuitry configured to articulate the cutting nozzle through a cutting arc based on the cutting profile. | 01-30-2014 |
| 20140037804 | TEMPERATURE-CONTROLLABLE GAS GRILL AND THE METHOD OF CONTROLLING TEMPERATURE - A temperature-controllable gas grill includes a base, a cover, a gas valve, several burners, and a temperature controlling device. The cover is provided on the base to form a grilling chamber between the base and the cover. The gas valve is connected to the gas pipe. The burners are provided in the base and are connected to the gas valve. The temperature controlling device includes a gas controller, a temperature sensor, and a main controller. The temperature sensor senses a temperature in the grilling chamber and provides a temperature signal accordingly. The main controller is electrically connected to the temperature sensor to receive the temperature signal. The main controller changes a gas flow supplied to the burners according to the temperature signal to control the temperature in the grilling chamber to control the temperature in the grilling chamber. | 02-06-2014 |
| 20140037805 | Local Storage and Conditioning Systems For Nutritional Substances - Nutritional substance systems and methods are disclosed enabling the tracking and communication of changes in nutritional, organoleptic, and aesthetic values of nutritional substances, and further enabling the adaptive storage and adaptive conditioning of nutritional substances. | 02-06-2014 |
| 20140050824 | INTEGRATING ANALYSIS AND PRODUCTION OF A FOOD PRODUCT - A system for integrating analysis and production of a food product. The system includes: a food production apparatus for producing a food product; an MRI device configured to provide at least one image of at least a portion of the product's components; and a processor for analyzing and controlling the production of the product. The system analyzes an MRI image online and communicates results of the analysis to the food production apparatus. | 02-20-2014 |
| 20140050825 | Device for Providing Dough Products with a Topping Material - Method and device for providing dough products with a topping material, comprising a dough product conveyor, for transporting the dough products, a topping dispenser for dispensing topping material onto the dough product conveyor, comprising a topping conveyor, for conveying the topping towards a dispensing location above the dough product conveyor, a collector for superfluous topping material from the dough product conveyor, a supply system, for supplying the topping conveyor with topping material from the collector or from a reservoir with fresh topping material, characterised by a topping material sensor for measuring the amount of topping material on the topping conveyor, a controller, for controlling the amount of topping material to be dispensed by adjusting the speed of the topping conveyor; and the ratio of topping material from the reservoir and the collected superfluous topping material. | 02-20-2014 |
| 20140050826 | METHOD OF CONDUCTING AT LEAST ONE COOKING PROCESS - A method of operating a cooking appliance that includes performing at least one cooking process on a first item of a plurality of items in a first cooking chamber zone of the cooking chamber. The at least one cooking process being performed based on parameters entered through the input device. The method also includes identifying a second item to be cooked in the cooking chamber of the cooking appliance. The method further includes proposing, with an output device, cooking the second item in the cooking chamber of the cooking appliance, and displaying, with the output device, a loading request indicating a second cooking chamber zone in which the second item is to be loaded. Further, the method includes cooking the second item while the first item is already cooking such that the second item is cooked at least partially overlapping with the first item. | 02-20-2014 |
| 20140072679 | AUTOMATED BEVERAGE PRODUCTION AND MONITORING SYSTEM - Methods and systems describing preparation of a beverage are described. One embodiment includes preparing a beverage taking into account properties of an ingredient, such as sugar content of apple juice, as well as an individual's health data such as the individual's insulin level. Other embodiments include preparing a beverage based on data such as an individual's goal to lose weight. Some embodiments include a recipe such as a beverage recipe to start preparing the beverage. In some embodiments, the ingredients, amount, and instructions in a recipe may remain the same or be changed depending on factors such as health data, properties of an ingredient, and others. In other embodiments, a beverage is prepared so that the beverage meets a set of predetermined threshold criteria such as a pH level, and the ingredients and the amounts of the ingredients may be adjusted to meet these criteria. | 03-13-2014 |
| 20140113038 | SYSTEM AND METHOD FOR DOUGH EXTRUSION - A system and method for extrusion of dough is disclosed. The system includes an auger for moving the dough; a metering pump comprising an input; a first motor for actuating the auger to transfer dough to the input of the metering pump; a first encoder for reading a position or speed of the first motor and for transmitting a signal associated with the position or speed of the first motor; and a controller configured to receive the signal from the first encoder to control operation of the first motor. The controller operates the first motor to at least partially counteract a variance in a pressure of dough at the metering pump based signals from the encoder and/or the pressure sensor. | 04-24-2014 |
| 20140113039 | SYSTEMS, METHODS AND DEVICES FOR REMOTE FUEL LEVEL DETECTION - Embodiments described herein relate to systems, methods, and devices for remote fuel level detection. A weighing instrument may couple to a propane tank for determining measurement values for a weight of the propane tank, wherein the propane tank is for coupling to a cooking apparatus to provide the fuel to the cooking apparatus. A computing device may receive, via a wireless communication link, measurement values for the weight of the propane tank; correlate the measurement values to data values stored in a database to determine an amount of fuel in the propane tank; and provide the amount of fuel in the propane tank to a user interface. A temperature instrument may determine a temperature of a region proximate to the propane tank to generate a safety factor for the propane tank. A temperature instrument may determine temperatures for regions proximate to the cooking apparatus. A temperature control may control the cooking apparatus. A temperature instrument may determine temperatures for food items cooking on the cooking apparatus, wherein the temperature instrument comprises a plurality of probes, each probe coupled to a food item cooking on the cooking apparatus. Other variations are described. | 04-24-2014 |
| 20140120219 | DEVICE AND METHOD FOR MONITORING A HEATING APPLIANCE - Disclosed herein is a system for monitoring a heating apparatus that includes a motion detector configured to determine whether a person is proximate the heating apparatus. The motion detector is default deactivated. Further disclosed is a heat sensor configured to determine whether the heating apparatus has a temperature that is above a threshold. The heat sensor is default deactivated. A processor is in operable communication with each of the motion detector and the heat sensor configured to cyclically repeat a first countdown. The heat sensor is temporarily activated once during each of the repeated first countdowns. The processor is configured to perform a second countdown when the activated heat sensor determines that the heating apparatus has the temperature that is above the threshold. The second countdown is reset each time the motion detector determines that a person is proximate the heating apparatus. Further disclosed is a transmitter configured to send data signals to an outside device when the processor reaches the end of the second countdown, and a receiver configured to receive data signals from the outside device. | 05-01-2014 |
| 20140127365 | SYSTEMS AND METHODS FOR HEAT EXCHANGE - Heat exchange devices, including aseptic cooler devices, and systems including same are provided. Methods of using heat exchange device are also provided. In a general embodiment, the present disclosure provides heat exchangers having an open chamber configuration and including a first section containing a cooling or heating media and a second section containing a food product. The first section includes a level detecting device that is configured to maintain a level of cooling or heating media in the first section, while preventing the cooling or heating media from pressurizing the first section. The open chamber configuration provides an air break at a top portion of the first section that ensures that the cooling or heating media entering the first section is at, or close to, atmospheric pressure. | 05-08-2014 |
| 20140134304 | Culinary Systems and Methods for Making a Mixed Food Item | 05-15-2014 |
| 20140134305 | Device for stirring and cooking food - A cooking device and method heats a removable vessel with heaters of a cooking capsule, which includes a separator wall between the heaters and vessel. The heaters mount to the separator wall. The capsule is fixed in a housing, which also mounts a motor that rotates the vessel. The housing tiltably mounts on a base. Accessories can be fixed to the vessel or a lid secured to the housing, so the accessories can rotate with the vessel or remain stationary with respect to the vessel as it rotates. A locking mechanism that secures the lid to the housing prevents lid detachment when the vessel counter-rotates and an accessory is fixed to the lid. A heat sink wall reflects heat toward the vessel and fins draw heat from the heat sink wall away from the housing and out vent holes. Computer hardware and software control power to the motor and heaters. | 05-15-2014 |
| 20140141134 | SYSTEMS AND METHODS FOR CREATING A CUSTOMIZED BLEND OF PET FOOD - Disclosed are embodiments of a method for providing a customized food blend for a pet, the method comprising creating a first environmental profile for the pet at a first time with a customized kibble blending system, creating a nutritional target for the pet, creating a pre-blend database, providing a plurality of pre-blends, determining a custom blend, and blending a custom blend for the pet. | 05-22-2014 |
| 20140141135 | MOULDING DEVICE AND METHOD FOR MOULDING A FOOD PRODUCT - A moulding device ( | 05-22-2014 |
| 20140147560 | BREWER WITH COMPACTING FORCE ACTIVATION - The present disclosure includes an extraction assembly for use in an automatic espresso brewer. The extraction assembly includes components and methods for controllably extracting espresso beverage from a quantity of brewing substance. The components, assemblies, and methods facilitate improved control and operation of the extraction assembly and improve the reliability of the extraction assembly. The brewing substance is compacted between a pair of opposing pistons. Compacting force is monitored through at least one sensor carried on the extraction assembly to provide a signal to a controller. A predetermined compacting force may be programmed into the system for all brewing cycles or dependent upon the brewing substance used. The pair of pistons operates relative to a brew chamber for use in the espresso extraction process. The pistons provide compacting force and boundaries within the chamber and facilitate removal of a spent brewing substance puck at the end of the brewing cycle. Compacting force is monitored at the start of the brewing process and a predetermined force is required before the brewing process can be started. During the brewing process compacting force can be maintained and controllably adjusted. A variety of sensor methods and locations can be used to detect and monitoring compacting force. | 05-29-2014 |
| 20140161945 | BEVERAGE PRODUCTION METHOD AND DEVICES - The present invention provides a method, a device and a system for preparing a beverage from an extractable product, such as ground coffee. Said device is provided with a receptacle ( | 06-12-2014 |
| 20140170273 | Blend Plan Optimization for Concentrated Consumable Products - A blending plan for concentrated consumable products, such as liquid food and beverage products, may be optimized by utilizing a computer device executing a software algorithm. The computing device receives one or more inputs associated with the blending of various components employed in producing quantities of a concentrated consumable product over a predetermined time interval. The computing device may be further utilized to apply constraints to each of the one or more inputs. The constraints may be utilized to enforce quality, raw material and component bounds, supply and demand requirements, product and component supply balance, capacity limitations and business rules in order to minimize costs and complexity associated with the production of a concentrated consumable product while maximizing quality, thereby optimizing the blending plan. | 06-19-2014 |
| 20140170274 | Method for X-raying products - The invention relates to a method for X-raying of products | 06-19-2014 |
| 20140178539 | METHOD OF DEFROSTING A FOOD ITEM - A method of defrosting a food item, including: monitoring a temperature of a first part of a first food item; and controlling a surrounding temperature of the first food item in dependence on said monitored temperature. The controlling includes: decreasing the surrounding temperature of the first food item, using an unheated fluid having a temperature less than the surrounding temperature of the first food item, when the surrounding temperature is greater than a target surrounding temperature for a given temperature of the first part. Embodiments also relate to a control system, apparatus and a computer program product. | 06-26-2014 |
| 20140186499 | FEED TANK AND METHOD FOR THE SIMULTANEOUS HIGH-PRESSURE AND TEMPERATURE TREATMENT OF A FOOD ITEM IN A HIGH-PRESSURE TANK - The invention relates to a feed tank for use in a high-pressure system, said feed tank having a hollow space ( | 07-03-2014 |
| 20140193548 | METHOD, UNIT AND DEVICE FOR A TREATMENT INVOLVING THE DRYING, CURING AND PRESERVATION OF SOLID OR SEMI-SOLID FOODS - The process comprises of the drying, curing and conservation of solid and semi-solid foodstuffs through the application of pressure changes of a value equal, greater or less than atmospheric pressure, for the administration and control of an oxidising gas and subsequent extraction from the chamber. The installation is composed of a hermetically-sealed chamber or recipient with mechanisms to apply positive or negative pressure, along with systems of temperature and moisture control. | 07-10-2014 |
| 20140199445 | Apparatus and a Method for Processing and Cooking a Food Preparation - An apparatus ( | 07-17-2014 |
| 20140212553 | Sushi making apparatus - A sushi making apparatus has a board member including a flat top surface, a pair of parallel elongated side walls, and an elongated cradle formed upon a first end portion perpendicular to the side walls. An elongated mat roller adapted to be placed within the cradle and having a length greater than the distance between the side walls. A mat member adapted to be placed upon the top surface of the board member in between the parallel side walls, one end of the mat member being removably attached to the mat roller along a length of the roller that is adapted to fit in between the parallel side walls, and an opposite end being removably attached to a second end portion of the board member that is opposite the first end portion and that is perpendicular to and in between the side walls. | 07-31-2014 |
| 20140220193 | THERMAL MEASUREMENT AND PROCESS CONTROL - A thermal processing and control system ( | 08-07-2014 |
| 20140220194 | MACHINE AND METHOD FOR PRODUCING AND DISPENSING LIQUID OR SEMI-LIQUID CONSUMER FOOD PRODUCTS - A machine for producing and dispensing liquid and semi-liquid consumer food products such as ice creams, whipped cream, yogurt and the like comprises a container for a basic product of the consumer food product, a feed and treatment circuit for the basic product, comprising a feed pump, dispensing means positioned at an outfeed end of the feed and treatment circuit, and a device for checking the bacterial load of the product during production/dispensing; an electronic control unit controlling and regulating the various steps for measuring the bacterial load. | 08-07-2014 |
| 20140220195 | METHOD OF CREATING FLAVOUR COMBINATIONS AND FLAVOURED PRODUCTS - A method of developing a flavoured product comprises the steps of establishing a set of parameters in respect of a plurality of flavour components; selecting a platform for the product; selecting a group of flavour components based on objective requirements and the known established parameters; establishing for each of said flavour component relative to the selected platform at least two specific concentrations of the component in that platform relating to a human response in order to define a titration curve; measuring for a primary flavour component relative to that platform containing a predetermined concentration of each other flavour component the shift of said at least two specific concentrations; and utilising that shift information to restrict a number of measurements of the primary flavour component in the presence of additional flavour components in order to derive a range of concentrations for each component which lie between those specific concentrations. The method can implemented with the aid of a computer and databases to store flavour component data. | 08-07-2014 |
| 20140234496 | SYSTEM AND METHODS OF IMPROVING THE PERFORMANCE, SAFETY AND ENERGY EFFICIENCY OF A COOKING APPLIANCE - System and method for improving the performance, safety, and energy efficiency of a cooking appliance with one or more heating elements operably connected with a burner controller controlling an amount of energy flowing to the one or more heating elements. First, a user or a system controller establishes one or more reference levels. The system controller is operably associated with one or more sensors, which measures levels of one or more emissions generated in the operation of the cooking appliance. Afterwards, the system controller compares the measured levels of the one or more emissions with the reference levels and in response to the measured levels of the emissions exceeding reference levels, sends an activation control signal to the cooking appliance. Then, an energy control mechanism associated with the burner controller adjusts the amount of energy flowing to the heating elements in response to the activation control signal. | 08-21-2014 |
| 20140234497 | HEATER - The present application relates to a heater ( | 08-21-2014 |
| 20140242224 | APPARATUS AND METHOD FOR INFUSING HOT BEVERAGES - A hot beverage brewing apparatus including a pressurized hot water delivery system to provide liquid under pressure within a range of acceptable infusion temperatures without a water pump. A fresh water tank is situated above a water heater in liquid communication to maintain the water heater filled. Water in the water heater is kept at a pre-infusion temperature. When infusion process is to commence the user selects volume of water to be dispensed into infusion material, water is rapidly heated to infusion temperature and displaced from water heater by pressurised air from air pump. At the end of the brew cycle the air pump is stopped and a valve connects the water heater to atmospheric pressure to facilitate water flow from the fresh water tank into the water heater. After the infusion process an air valve may direct air from the air pump to the infusible material to dry it for ease of disposal. | 08-28-2014 |
| 20140242225 | DYNAMIC CONTROL SYSTEM AND METHOD FOR CONTROLLED ATMOSPHERE ROOM - A control system for a controlled atmosphere room (“CA room”) for storing perishable commodities, such as fruits and vegetables. The control system includes an enclosure that can be placed within the CA room to store a representative sample of the commodities in the CA room. The control system includes an atmosphere valve selectively operable to provide atmospheric communication between the enclosure and the CA room or to isolate the enclosure from the CA room. The control system includes a sampling control system for determining a dynamic control value based on the isolated representative sample. The dynamic control value may be determined by monitoring the respiratory quotient in the enclosure while it is isolated. Once determined, the control system can use the dynamic control value to adjust the atmosphere of the CA room, thereby using tests on a representative sample to control the atmosphere for the full volume of commodities in the CA room. When not testing, the enclosure generally remains in atmospheric communication with the CA room, which improves the correlation of the representative sample with the commodities in the CA room. | 08-28-2014 |
| 20140242226 | METHOD FOR PRODUCING A COFFEE BEVERAGE AND COFFEE MACHINE FOR PERFORMING THE METHOD - The invention relates to a method for producing a coffee beverage in a brewing chamber ( | 08-28-2014 |
| 20140255565 | Methods of Using Solutions of Hypobromous Acid and Hypobromite to Treat Poultry in a Chill Tank During Processing to Increase the Weight of Poultry - Methods for treating poultry to increase the weight of the poultry are disclosed. The methods may be performed in a chill tank or other reservoir and utilize hypobromous acid from either aqueous hydrogen bromide or aqueous sodium bromide and a source of hypochlorite. The methods comprise contacting a poultry carcass with the hypobromous acid-containing water at a pH of about 6.5 to about 10. The methods result in an increase in the weight of the processed poultry products. | 09-11-2014 |
| 20140255566 | DEVICE AND METHOD FOR CONTROLLING, ANALYZING AND MANAGING PHASES OF CONVERSATION AND/OR PROCESSING OF FOOD IN A MOBILE OR FIXED CLOSED SPACE - Device and method for controlling, analyzing and managing phases of conservation and/or processing of food in a mobile or fixed closed space comprising a user interface with elements for data entry, a master control unit with memory and software, a management means system of the physical parameters of the food and/or of the space in which said food itself is inserted, integrated means for controlling and measuring the pH, means for controlling physical parameters of food and/or of the space in which said food is inserted, characterized by the fact that the master unit has a software program which has in memory of one or more foods to be conserved or transformed, and for each food the succession of variations of the Physical parameters for each phase of conserving and/or processing, which has for each phase a safety interval of pH where said software manages for each value of the pH measured outside the safety interval of each phase a management program of physical parameters of food and/or the space in which said food is inserted to bring the pH value within the safety interval of pH, that said integrated means for controlling and measuring the pH is provided with a calibration system of the means for controlling and measuring the pH. | 09-11-2014 |
| 20140272023 | DELAYED FILL OF BEVERAGE MACHINE HEATER TANK - A beverage forming method and system in which a heater tank can be filled with liquid to an expansion level after a beverage is formed. The liquid in the heater tank may be heated, causing expansion of the liquid in the tank. Thereafter, a volume of liquid may be delivered to the tank to fill the tank to a liquid delivery level at which the tank is filled to deliver a controlled volume of liquid to form a beverage. No further heating of liquid in the tank may be performed or required after filling to the delivery level since the volume of liquid delivered to fill the tank to the liquid delivery level may be relatively small. Accurate volumes of liquid may be delivered in a way that compensates for any expansion that may occur due to heating. | 09-18-2014 |
| 20140272024 | DOUGH-MIXING CONTROL METHOD AND DEVICE CAPABLE OF DETERMINING DOUGH GLUTEN DEVELOPMENT - A dough-mixing control device capable of determining dough gluten development is mounted on a dough mixer and has a controller, a power sensor, a temperature sensor, an output module and an operation module. The controller is electrically connected to the power sensor, temperature sensor, output module and operation module. Each parameter and determination condition inputted through the operation module is transmitted to the controller. A dough gluten development determination procedure built in the controller controls temperature and gluten development of mixed dough and performs statistical calculation according to the inputted parameters and determination conditions so as to acquire the optimal gluten development of dough. Accordingly, drawbacks such as high human production cost and unstable dough quality of conventional dough mixing that relies on human experience to determine dough gluten development can be resolved. | 09-18-2014 |
| 20140272025 | BEVERAGE BREWING APPARATUS WITH USER-VARIABLE, FLOW-CONTROLLED HEATING AND BY-PASS DISPENSING OF A LIQUID - A beverage brewing device includes a pump that delivers water at a controlled rate to a heater via a conduit, and subsequently to a dispensing outlet for brewing a beverage. The heater heats the water to a target temperature designated by a user via a control interface. A thermal sensor measures the temperature of the heated water, and logic circuitry of a controller determines the presence of a deviation relative to a user-designated temperature. If a difference is detected, the controller affects the pump, correspondingly affecting a flow rate of water through the heater, until a water temperature measurement attains the designated temperature. A display device displays water temperature, flow rate, or user-selectable operational settings. Additionally, a bypass conduit having a user-adjustable flow control device diverts a portion of the heated water past a flavoring medium and into a brewed beverage reservoir at a controlled, user-variable flow rate. | 09-18-2014 |
| 20140272026 | SYSTEM AND METHOD FOR MAINTAINING RECIPE RATIOS WHEN MEASURING INGREDIENTS FOR CULINARY COMBINATIONS - A system and method for assisting a user in assembling a culinary combination according to a recipe. The system comprises a scale and a computing device configured to communicate with the scale. The system displays information regarding ingredients of the recipe and displays a progress of assembling the culinary combination based on the information from the scale. In some embodiments, a bar graph is displayed with a bar proportional to the measured amount of an ingredient of the recipe compared to a target amount for the ingredient. In some embodiments, the system displays a build column of one or more recipe blocks, representing actions or ingredients of the recipe. An active recipe block is displayed with a portion of the recipe block displayed in a different manner in proportion to the measured amount of an ingredient of the recipe compared to a target amount for the ingredient. | 09-18-2014 |
| 20140272027 | HIGH FAT HUMAN MILK PRODUCTS - The disclosure features a human milk cream composition as well as methods of making a human milk cream composition and using a human milk cream composition. In particular, the disclosure features a method of using a human milk cream composition to raise the caloric content of human milk. | 09-18-2014 |
| 20140272028 | SYSTEMS AND METHODS FOR ORDERING AND MANUFACTURING CUSTOM PET FOOD - Methods and systems for customized pet food are described. Generally, the systems and methods comprises obtaining a pet profile information from a user, which includes at least one of a species, an activity level, a medical history, a breed, a gender, a breeding status, a feeding method, an age, a spayed/neutered status, a snack schedule, a biological sample, a body condition, a dental health, a coat information, a digestive health information and a weight of the pet. The methods and systems may also comprise obtaining a second pet profile information from a user, related to a preference regarding an ingredient, a food form, a flavor, a protein source, a shape and a texture. The methods and systems also may include correlating the first pet profile information and second pet profile information to a stored nutritional information to determine a pre-made pet blend based. | 09-18-2014 |
| 20140272029 | Method for Optimizing an Automated Buttering Process - A method for producing butter employs a buttering machine having an inlet, a buttering cylinder with a beater operated with a drive power by a beater drive, and an outlet. Supplied cream is separated into butter grains and buttermilk in the buttering cylinder. The method involves measuring or predefining a characteristic value of the cream or the produced butter, detecting an actual value of the current drive power of the beater, determining a setpoint value for the drive power of the beater as a function of the characteristic value, and adjusting the beater drive to this setpoint value. | 09-18-2014 |
| 20140295037 | METHOD, PROGRAM AND DEVICE FOR EVALUATING FOOD PREFERENCE OF PETS - A method, a program, and a device for evaluating food preference of pets that do not require humans to eat a pet food itself. The preference of pets can be evaluated by conducting sensory analysis on selected palatants contained in a pet food by humans. Accordingly, highly precise prediction of the preference can be made by a simple and intuitive method based on sensory attributes for human. Further, humans are not required to eat a pet food itself because the humans may conduct sensory analysis on selected palatants contained in the pet food. | 10-02-2014 |
| 20140314921 | METHODS FOR BREWING COFFEE - One variation of a method for brewing a cup of coffee at a coffee brewing machine includes: receiving a coffee source identifier; retrieving a recipe for a brewing coffee bean based on the coffee source identifier; initiating a brew cycle; heating water in a boiler to a target temperature specified by the recipe; metering a volume of water from the boiler into a brew chamber; heating the brew chamber to maintain the volume of water near the target temperature; according to the recipe, displaying an agitation instruction at a first time during the brew cycle; according to the recipe, triggering a first alarm to cease agitation at a second time during the brew cycle; and according to the recipe, triggering a second alarm to dispense fluid from the brew chamber at a third time during the brew cycle. | 10-23-2014 |
| 20140314922 | FRUIT BREAKING SYSTEM AND METHOD - Methods as described in the present disclosure generally include cryogenically freezing a fruit product such as sweetened, dried fruit or simulated fruit, and then breaking the frozen fruit product into pieces having an appropriate size distribution. Breaking the fruit product may be accomplished, for example, by passing the frozen fruit product through a mechanical breaking device such as a multi-stage roller mill having cryogenically cooled rollers. | 10-23-2014 |
| 20140322401 | FAST HEAT-UP OF A THERMAL CONDITIONING DEVICE E.G. FOR COFFEE MACHINE - The invention concerns a unit ( | 10-30-2014 |
| 20140322402 | DEVICE AND METHOD FOR COOKING STARCH-CONTAINING FOOD - The invention proposes a food cooker and a related method of cooking starch-containing food. The food cooker comprises a container configured to receive starch-containing food and a first portion of water; a heating unit coupled with the container; and a controller electrically coupled to the heating unit and configured to control the heating unit to heat a mixture of the starch-containing food and the first portion of water in the container to a first temperature to generate a heated mixture, the first temperature being higher than 110° C., and to cool down the heated mixture in the container to a second temperature to generate a cooled mixture when the mixture of the starch-containing food and the first portion of water in the container has been heated to the first temperature; wherein the controller controls the repeated heating and cooling steps for a given number of cycles. | 10-30-2014 |
| 20140322403 | PROCESSING AND PACKAGING OF FOOD PRODUCTS - Methods and systems for processing foods includes providing a flexible package. A pre-processed food product (e.g., raw food) is provided and is processed by rapidly heating the food product. This processed food product is delivered into the flexible package for consumption by a user. Additionally, in other embodiments, methods and systems for processing frozen food products to shelf stable or refrigerated products are provided. A frozen food product is provided, converted to a pumpable state, and then processed by rapidly heating the food product. This processed food product is then delivered into a package | 10-30-2014 |
| 20140335242 | AUTOMATIC COCKTAIL MACHINE AND METHOD - Disclosed are an automatic cocktail machine and an automatic cocktail making method. Water, a carbonic acid gas cylinder and a plurality of cocktail materials are inputted. After a user's cocktail request is received, the cocktail request is compared with a list to determine the requested cocktail and read the cocktail recipe correspondingly. A bartending module is provided for adjusting and mixing water and the carbonic acid gas according to the cocktail recipe to form a carbonated water, and adjusted to a recipe temperature. An output module is provided for mixing an appropriate quantity of cocktail materials with the carbonic acid gas cylinder to output the cocktail. With this simple and convenient automatic cocktail machine, the users can get various cocktails quickly and enjoy different delicious cocktails. | 11-13-2014 |
| 20140342061 | FRUIT OR VEGETABLE PULP PROCESSING APPARATUS WITH DEFECT SEPARATOR AND ASSOCIATED METHODS - A fruit or vegetable pulp processor includes a defect separator configured to separate defects from a fruit or vegetable pulp stream. The defect separator may have associated therewith at least one adjustable control parameter relating to an amount of defect separation from the fruit or vegetable pulp stream. At least one image sensor may be configured to sense defects in the fruit or vegetable pulp stream, and a controller may be configured to adjust the at least one adjustable control parameter of the defect separator based upon sensed defects. Accordingly, the amount or level of defects in the fruit or vegetable pulp stream may be controlled to provide a desired balance between yield and quality. | 11-20-2014 |
| 20140342062 | PROCESS FOR PRODUCING SYRUP FROM A FROZEN FRUIT - A process for the production of syrup from an at least partially frozen fruit is described. The process involves the pressing of a frozen fruit in an environment with a temperature below freezing. Dissolved soluble solids from the juice extracted from the pressing are concentrated to generate a syrup. The syrup can be used in the food and beverage industry. | 11-20-2014 |
| 20140348986 | Avocado Processing - Avocados are processed in a controlled manner to optimize and maintain their levels of mannoheptulose and perseitol. The avocado flesh is used as a source of these materials in food compositions, especially pet foods. | 11-27-2014 |
| 20140348987 | LOW-PRESSURE COOKING METHOD AND COOKWARE VESSEL ADAPTED FOR THE SAME - Food stuffs are cooked at precise temperatures, which are optionally below 100° C., in a vessel that is evacuated to exclude air, in which low pressure steam replaces the air. When a sufficient quantity of air is excluded and replaced with water vapor, the temperature of vapor is accurately measured inside the vessel below the lid to control the temperatures within about 1° C. Air is preferably excluded via a controlled heated process for a relatively short period of time at high temperature to generate steam, the temperature is lowered to condense water vapor upon which the lid will sealingly engage the rim of the vessel, forming a partial vacuum in the cooking vessel. | 11-27-2014 |
| 20140356491 | Method For Carbonating A Beverage - The present invention recognizes the need for an apparatus and method for creating carbonated beverages having a customizable carbonation level. The invention uses a CPU to control an inlet valve which connects a tank of pressurized carbon dioxide to a vessel containing the beverage to be carbonized. The tube connecting the tank of pressurized carbon dioxide to the vessel contains an orifice for reducing the carbon dioxide's flow rate, thereby increasing control over the amount of carbon dioxide introduced to the vessel. A motor agitates the vessel, causing the carbon dioxide to become absorbed in the beverage. Then, an outlet valve causes excess pressure to drain from the vessel. An outlet orifice causes the pressure to release gradually, thus preventing the beverage from foaming. | 12-04-2014 |
| 20140356492 | SUCCESSIVE TARE SCALE SYSTEM AND METHOD - This disclosure relates to a system configured to determine masses, weights, and/or other quantities of individual ingredients added to a food dish during preparation. At least some of the components of the system may be configured to be used in a food preparation area. The system may include a scale, a client computing device, external resources, and/or other components. The system may be configured to weigh and/or determine the mass of individual ingredients of the dish as the ingredients are added to the dish. The system may be configured to determine the individual mass and/or weight of each ingredient based on the masses and/or weights of individual ingredients previously added to the dish and/or a current mass and/or weight of the dish as a given ingredient is added. | 12-04-2014 |
| 20140356493 | SYSTEMS AND METHODS FOR DETECTING WATER/PRODUCT INTERFACES DURING FOOD PROCESSING - The present disclosure provides systems and methods for manufacturing food products. In a general embodiment, systems for manufacturing a food product include at least one heat exchanger, at least one food product tank, at least one conduit downstream of the food product tank for flow of the food product, and a flow detection device coupled to an exterior of the conduit. The flow detection device includes a processor and a computer readable medium storing instructions which, when executed, cause the processor to perform a spread spectrum analysis of the flow of the food product through the conduit. Methods for manufacturing food products are also provided. | 12-04-2014 |
| 20140356494 | MACHINE AND METHOD FOR MAKING LIQUID AND/OR SEMI-LIQUID FOOD PRODUCTS - A method for making liquid and/or semi-liquid food products from liquid and/or semi-liquid base products comprising the steps of: preparing a container for supplying the base products, a container for processing the base products and a duct connecting the supplying container to the processing container and having at least one deformable portion; transferring the liquid base products through the connecting duct from the supplying container to the processing container; measuring a deformation value of said deformable portion of said connecting duct; controlling said supplying of the liquid base products through said connecting duct, from the supplying container to the processing container as a function of the measured value of deformation of the portion of the connecting duct. | 12-04-2014 |
| 20140356495 | Apparatus Having Motion Reset Functionality, and Systems and Methods for Timing the Cooking of Food - The present invention relates to a timing device for cooking, namely grilling, baking, convection, and other methods known to one skill in the art. Specifically, the present invention relates to a timing device that, in a preferred embodiment of the present invention, provides the amount of time food has been cooking and the amount of time since the last time the food was checked. Specifically, the present invention preferably resets a timer when a cooking device, such as a grill or an oven, is opened and/or closed. More specifically, the present invention provides one timer that resets when a cooking device is opened and/or closed and optionally at least one other timer that remains running. The timers can be stopped, started, turned on and off, and reset manually. | 12-04-2014 |
| 20140363547 | Process for making pork chops - The present invention is a method for cutting pork to create a meat cut that mimics a pork chop meat. The method involves removing the bone and meat from the pork leg. The method then includes sealing the pork chop within a hermetic enclosure and chilling the enclosed pork chop to a temperature in the range of 35 to 38 degrees Fahrenheit. The resulting meat cut includes, bones or no bones pork chops. | 12-11-2014 |
| 20140363548 | Apparatus And Method For Customizing A Beverage's Carbonation Level - The present invention recognizes the need for an apparatus and method for creating carbonated beverages having a customizable carbonation level. The invention uses a CPU to control an inlet valve which connects a tank of pressurized carbon dioxide to a vessel containing the beverage to be carbonized. The tube connecting the tank of pressurized carbon dioxide to the vessel contains an orifice for reducing the carbon dioxide's flow rate, thereby increasing control over the amount of carbon dioxide introduced to the vessel. A motor agitates the vessel, causing the carbon dioxide to become absorbed in the beverage. During the pressurization process, the pressure inside the vessel is monitored by the CPU to determine whether more CO2 should be added to the vessel. An outlet valve causes excess pressure to drain from the vessel. An outlet orifice causes the pressure to release gradually, thus preventing the beverage from foaming. | 12-11-2014 |
| 20140370166 | SYSTEM FOR THE APPLICATION OF ALKALINE SOLUTION TO DE-FEATHERED, PRE-CHILLED BIRDS - A method for the reduction of gram-negative bacteria on de-feathered, pre-chilled birds includes preparing an alkaline mixture comprising sodium hydroxide and at least one other component. The method further includes combining the alkaline mixture with a waterline creating an alkaline solution. The method further includes testing the alkaline solution for pH values. The method further includes determining if pH value is between approximately 9 and approximately 14. The method further includes exposing a de-feathered, pre-chilled bird carcass to the alkaline solution if the alkaline solution is between approximately 9 and approximately 14. The method further includes repeating the steps of combining of the alkaline mixture with the waterline and testing the alkaline solution for pH values, and then exposing a de-feathered, pre-chilled bird carcass to the alkaline solution if the alkaline solution is between approximately 9 and approximately 14. | 12-18-2014 |
| 20140377417 | Automated Cooking System And Method - An automated cooking system and method that provides an efficient process for automatically dispensing at least one ingredient, agitating the at least one ingredient, and cooking the at least one ingredient to form a predetermined meal. Each ingredient rests in an interchangeable container, indicia on each container identifies the ingredient, and an indicia sensor detects the desired ingredient for dispensing. Upon command from a processor, a plurality of blades cut the film protecting the ingredients to dispense the ingredients through separate funnels into a pressure cooker and a sauce cooker. A processor regulates cooking parameters, such as duration, temperature, and order of ingredients. The sauce cooker dispenses the sauce into the pressure cooker with a tilting mechanism. A handle facilitates transport of the cooking system. A Wi-Fi reception and a USB port allow the system to receive new recipes, and other cooking related commands. | 12-25-2014 |
| 20150030728 | Combination Oven with Reduced Smoke Flavor Transfer - A combination oven for cooking with heat and steam provides a boiler system for creating steam and includes a smoker appliance for generating smoke flavor during the cooking process. An oven controller detecting the use of the smoke appliance institutes a flushing and filling of the boiler after such use to reduce the transfer of smoke flavors to food that is subsequently cooked in the oven. | 01-29-2015 |
| 20150037471 | WIRELESS TEMPERATURE SENSING SYSTEM FOR A COOKING APPLIANCE - A temperature sensing system for a cooking appliance includes a control unit having a receiver. The control unit and the receiver are housed within the cooking appliance. The temperature sensing system further includes a wireless temperature sensing probe having a temperature sensor and a wireless transmitter module. The wireless temperature sensing probe is configured to wirelessly communicate with the control unit housed within the cooking appliance. | 02-05-2015 |
| 20150037472 | TEMPERATURE SENSING SYSTEM FOR A COOKING APPLIANCE - A temperature sensing system for a cooking appliance having an upper housing having a first heating surface and a lower housing having a second heating surface includes a temperature sensing probe, a control panel and a control unit in electrical communication with the temperature sensing probe and the control panel. The temperature sensing probe is removably received by the upper housing and extends through said first heating surface. The control panel has one or more input buttons for allowing a user to select at least one input parameter including a desired internal temperature of a food item. | 02-05-2015 |
| 20150037473 | METHOD AND SYSTEM FOR DETERMINING THE CONSUMPTION BY AN INFANT OF BEVERAGES PRODUCED FROM CAPSULES IN A BEVERAGE PRODUCTION MACHINE - A system and method for determining the consumption by an infant of beverages produced from capsules in a beverage production machine. Capsule information regarding a plurality of different types of capsules is stored in a server. Further at least one user account including personal information about the infant consuming beverage produced from capsules is stored in said server. A beverage is produced from a capsule and the capsule used therefore by the beverage production machine is identified. The information on the identified capsule is transmitted to the server; such information including at least the date and time the beverage is prepared. | 02-05-2015 |
| 20150044335 | MOULDING FOOD PRODUCTS FROM A PUMPABLE FOODSTUFF MASS - In a method for moulding food products from a pumpable foodstuff mass, use is made of a moulding device with a mould drum provided with mould cavities having a fill opening for the introduction of foodstuff mass. A mass feed member transfers mass into passing mould cavities. A pump is connected to the inlet of the mass feed member. Product removal takes place downstream of the fill position. The operation of the pump and the rotation of the mould drum are controlled in combination with the design of the mould cavities pattern on the drum and of the mouth of the mass feed member such that in the method all mould cavity filling events during a revolution of the mould drum are performed in sequential order. | 02-12-2015 |
| 20150050396 | FULL AUTOMATIC TURKISH COFFEE COOKING AND SERVING - The present invention relates to a Turkish coffee cooking and serving machine having a cooking compartment whose inner volume is heated by a heater and wherein coffee mixture including Turkish coffee, water and optionally sugar is cooked; and when the cooking process is completed, providing transfer of the cooked coffee mixture in the cooking compartment through a discharge spout to a beverage receptacle for serving the cooked coffee to people. | 02-19-2015 |
| 20150056343 | CAPSULE-CONTROLLED MOTORIZED BREWING UNIT - A system is formed of an ingredient capsule ( | 02-26-2015 |
| 20150064314 | SYSTEM AND METHOD OF MONITORING AND ADJUSTING A TEMPERATURE OF AN OBJECT - A method includes receiving a food item type of a food item to be cooked, a cooking appliance type of a cooking appliance for cooking the food item, a doneness and a temperature of the food item at a server, performing a search of a database stored in a memory of the server, and determining a suggested cooking set temperature and a suggested cooking duration, the database comprising food item type data, cooking appliance data, food item temperature data and doneness data stored in association with cooking set temperature data and cooking duration data, sending, from the server, a suggested cooking set temperature and a suggested cooking time. | 03-05-2015 |
| 20150064315 | Device for Weighing Dough and Method for Operating such Device - The present invention relates to a device for weighing dough, comprising an endless conveyor, for conveying a plurality of endless or continuous dough pieces extending essentially in parallel lanes on said conveyor in a direction of conveyance, a weighing-unit, arranged under the endless conveyor, characterised in that the weighing unit comprises multiple weighing rows, spread over the width of the conveyor, each row comprising at least one rectangular weighing section, for independently of the other weighing sections weighing a different dough piece of said plurality of endless or continuous dough pieces. The invention further relates to a method for operating such device. | 03-05-2015 |
| 20150072054 | COOKING APPLIANCE - 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. | 03-12-2015 |
| 20150079243 | AUTOMATIC ROTARY MACHINE FOR THE PRODUCTION OF EMPANADAS - The invention relates to an automatic rotary machine for the production of empanaclas, comprising a circular rotary plate on which the empanadas are produced, actuated by a motor reducer and with pneumatic, hydraulic or other type means in the different production phases, such as dough metering, flattening, filling metering, molding, flattening and cutting. The invention includes a dough flattening disk and a folding system comprising two retractable half-moons actuated by pivot levers. | 03-19-2015 |
| 20150086683 | METHOD AND DEVICE FOR DEHYDRATING CO-EXTRUDED FOOD PRODUCTS - A method for at least partially dehydrating the casing of co-extruded food products, wherein an aqueous salt solution is supplied to the exterior of the co-extruded food products. A device for at least partially dehydrating the casing of co-extruded food products. | 03-26-2015 |
| 20150099043 | LASER CUT EDIBLE DECORATING SHEET AND METHODS OF MANUFACTURE - An edible decoration is laser kiss cut from an edible decorating sheet by optically sensing at least one printed edible design on the edible decorating sheet relative to a laser cutting tool coordinate system and causing the laser beam to travel along a circuit of cutting locations defined in the laser cutting tool coordinate system to form a separation channel by laser ablation of at least a portion of the edible decorating sheet at the cutting locations while | 04-09-2015 |
| 20150104548 | MILK STEAMER - In a milk steamer, a changeover valve and a vent valve are connected to the inlet and the outlet of a steam-generating thermoblock to provide ready draining of water, and to mitigate condensation of steam that draws milk into the steam nozzle. In an automatic milk steamer, the height of the steam nozzle above the milk level is automatically set by interaction between a drive mechanism and a liquid level sensor. | 04-16-2015 |
| 20150104549 | PROCESS FOR DEEP THERMAL TREATMENT OF CORN, FOR HIGH-YIELD PRODUCTION OF WHOLE NIXTAMAL (BOILED CORN) AND REACTOR FOR OBTAINING THE NECESSARY CONDITIONS FOR THE PROCESS - The present invention refers to a new, different cooking process of products to be nixtamalized, for instance, corn, as well as a specially designed reactor to be used in the deep thermal treatment. Essentially, the process comprises the loading of a mixture of product to be nixtamalized and water into the container; shaking of the mixture by air injection from an air compressor; separation of floating residues and discharge of wastewater; introduction of hot and clean water into the container and the addition of lime, thus creating a product-water-lime mixture; stirring of the product-water-lime mixture by injecting air from the air compressor; igniting the burner until a target temperature is obtained in the reactor container; and turn off the burner and conditioning of moisture inside the reactor container for a determined period of time where prior to the end of the determined period of time it is proceeded to shake the cooked product-water-lime mixture by air injection from the air compressor. | 04-16-2015 |
| 20150104550 | Beverage Brewing System - A beverage cartridge system is adapted to brew a beverage through a brewer having a holder adapted to receive the cartridge system. The holder may have a deep well with one or more needles therewithin to pierce through the bottom of the cartridge system when inserted into the well. The cartridge system may include a short cup and a tall cup, where the tall cup is taller than the short cup to pack more beverage grind. The cartridge system may include a filter within an outer cup. The bottom of the filter may be deep enough to be juxtaposed to the bottom of the cup. The filter may be formed from a material that is substantially resistant to piercing by the needle within the holder such that when the outlet needle pierces through the bottom of the cup, the outlet needle raises the filter at a point of contact, and the filter substantially resists the outlet needle from piercing through the filter during a brewing process. | 04-16-2015 |
| 20150110930 | FOOD DOUGH SPREADING DEVICE AND FOOD DOUGH SPREADING METHOD - To provide a food dough spreading method for gradually spreading food dough to make it thinner by supplying the food dough between a plurality of spreading rollers in a spreading unit in which the spreading rollers are arranged in a V-shape. By adjusting a distance between a pair of vibration applying members provided between the spreading rollers arranged in a V-shape, a width dimension of the food dough flowing out from the spreading unit ( | 04-23-2015 |
| 20150110931 | BEVERAGE DISPENSING SYSTEM WITH AUTOMATED WATER FILTER RECOMMENDATION - A device and mechanism for recommending a water filter in a beverage dispenser is described. A sensor senses qualities of unfiltered water. Another sensor senses qualities of a flavorant container, such as the flavorant contained within the container. Based on the quality of the unfiltered water and the particular flavored beverage desired, the device will recommend a water filter to optimize the flavor of the beverage. | 04-23-2015 |
| 20150118368 | METHOD FOR EXECUTING HEATING ACCORDING PROPERTY OF FOOD - A method for executing heating according to property of food is provided, in which a cooking appliance is provided with a reading device, a displaying screen, and a printing device. The cooking appliance forms a heating zone, which receives sensors and an ultrasonic scanner arranged therein. An object-to-be-heated is placed in the heating zone and the ultrasonic scanner scans and displays an outside configuration of the object on the displaying screen to allow a user to apply an automatic process or manual selection of a temperature difference between a single point or an average of multiple points for more than one or two points and another point for carrying out a heating operation. The sensors detect a temperature difference between a surface temperature and an interior temperature of the object in order to ensure that the temperature difference is kept constant. | 04-30-2015 |
| 20150118369 | NON-THERMAL ELECTROMAGNETIC STERILIZATION - The present disclosure provides systems and methods associated with non-thermal electroporation. One or more electromagnetic radiation sources may be used to generate an interference pattern having at least one antinode. The electric field associated with the antinode may be configured to cause irreversible electroporation. Thus, the antinode may be suitable for at least partial sterilization by rendering cells as non-viable through electroporation. An antinode may be formed by constructive interference of two or more lobes of two or more radiation sources. An antinode may be spatially varied with respect to an object, volume, and/or surface. A controller may spatially vary an antinode according to an electroporation pattern, such as a stochastic or rasterizing pattern, to achieve a desired sterilization level and/or maintain a temperature characteristic (e.g., absolute temperature, relative temperature, and/or rate of change) with a threshold range. | 04-30-2015 |
| 20150125577 | TUBER STORAGE TEST METHODS - This disclosure provides a method useful for identifying tubers (e.g., potatoes) suitable for long-term cold storage. Generally, the method includes analyzing a plurality of potatoes for at least one cold storage indicator, and storing at least a portion of the plurality of potatoes for a predetermined time at a predetermined temperature if the cold storage indicator value is a predetermined value. | 05-07-2015 |
| 20150140183 | METHOD, METERING DEVICE AND METERING VALVE FOR THE ASEPTIC MEASURED DELIVERY OF A LIQUID ADDITIVE INTO A FORCED FLOW OF A BASE PRODUCT - A method for the aseptic measured delivery of a liquid additive (Z) into a forced flow of a base product (P), wherein the additive (Z) is removed from a storage container ( | 05-21-2015 |
| 20150140184 | Method And Apparatus For Accelerated Or Controlled Degassing Of Roasted Coffee - An apparatus for accelerated or controlled degassing of roasted coffee. The apparatus comprises a container for receiving and retaining roasted coffee, a source of inert gas in fluid communication with the container, and a controller. The controller includes a timer and a valve. The valve is operatively associated with the source of inert gas and has an open and a closed position. When in its closed position the valve restricts the flow of inert gas into the container. When in its open position the valve permits the flow of inert gas into the container such that the inert gas displaces at least a portion of the gas in the container. The timer causes the valve to cycle between its open and closed positions at predetermined time intervals. The flow of inert gas can also be controlled through the use of a gas sensor in communication with the interior of the container. | 05-21-2015 |
| 20150147441 | FOOD COOKING DEVICE, AN ELECTRONIC LIBRARY AND METHODS RELATED THERETO - The invention relates to a food cooking device ( | 05-28-2015 |
| 20150147442 | PROCESS FOR THE PRODUCTION OF REFINED WHOLE-WHEAT FLOUR WITH LOW COLORATION - A description is given of a whitish whole flour and a process for producing said flour, whereby said process involves: (a) supplying a quantity of conditioned wheat grain; (b) fractionating the wheat grain to obtain endosperm, bran, and germ; (c) separating and distributing the endosperm, bran, and germ to allow them to be treated; (d) milling the endosperm that is obtained in step (c) in order to homogenize the particle size to approximately 150-180 microns; (e) treating the germ in order to reduce the reactivity of the lipids contained therein; (f) treating the bran obtained in step (c) by: (f-i) separating the stream of bran coming from step (c) in order to produce a fine bran and a coarse bran, and (f-ii) milling the coarse bran from step (f-i) in order to obtain a pulverized bran with a particle diameter of approximately 180 microns; (g) mixing the endosperm from step (d), the germ from step (e), the fine bran from step (f-i), and the pulverized bran from step (f-ii) in a measurable and controlled manner in order to obtain a whitish whole-wheat flour that consists of approximately 80.0% endosperm, approximately 17.5% bran, and approximately 2.5% germ. | 05-28-2015 |
| 20150289709 | Hot Beverage Brewer for Multiple Volumes | 10-15-2015 |
| 20150292749 | OVEN AND METHOD FOR CONTROLLING THE SAME - An oven including a heater arranged in a cooking compartment, a temperature sensor to sense a temperature of the cooking compartment for a plurality of preset periods of time, and a controller to reset on/offtimes of the heater for at least one of the plurality of preset periods based on a preset target temperature and a current temperature and a previous temperature of the cooking compartment, sensed by the temperature sensor, and to control a driving of the heater according to the reset on/off times. By controlling the on/off times of the heater, a ripple phenomenon which occurs because the target temperature does not remain the same may be decreased. Thus, temperature differences may be reduced during cooking of food and, accordingly, cooking ability may be enhanced. | 10-15-2015 |
| 20150297022 | Coffee Brewer And A Corresponding Network-Based Method And Apparatus - A coffee brewing apparatus comprises a corresponding coffee brewer as well as a sensor that is configured and arranged to sense food components as used by that means for brewing coffee beverages. This coffee brewing apparatus then further comprises an external network interface that is configured and arranged to facilitate interfacing with a remote resource (or resources). The coffee brewing apparatus can further comprise an end user interface and a processor that is operably coupled to the sensor, the external network interface, and the end user interface and that is configured and arranged to independently use information regarding food components as are used by the means for brewing coffee beverages to facilitate obtaining corresponding responsive information from the remote resource and to then present that information to an end user via the end user interface. | 10-22-2015 |
| 20150297023 | A METHOD OF DISPENSING A BEVERAGE, A BEVERAGE PREPARATION MACHINE, AND A SYSTEM - The present invention provides a method of dispensing a beverage comprising: a) inserting a beverage ingredient tablet ( | 10-22-2015 |
| 20150305096 | METHOD FOR EXECUTING HEATING ACCORDING PROPERTY OF FOOD - A method for executing heating according to property of food is provided, in which a cooking appliance is provided with a reading device, a displaying screen, and a printing device. The cooking appliance forms a heating zone, which receives sensors and an ultrasonic scanner arranged therein. An object-to-be-heated is placed in the heating zone and the ultrasonic scanner scans and displays an outside configuration of the object on the displaying screen to allow a user to apply an automatic process or manual selection of a temperature difference between a single point or an average of multiple points for more than one or two points and another point for carrying out a heating operation. The sensors detect a temperature difference between a surface temperature and an interior temperature of the object in order to ensure that the temperature difference is kept constant. | 10-22-2015 |
| 20150305548 | FOOD OR BEVERAGE PRODUCTION SYSTEM - The invention concerns a system for preparing a beverage comprising: a drinking cup ( | 10-29-2015 |
| 20150305551 | BEVERAGE APPLIANCE FOR USE WITH A REMOTE COMMUNICATION DEVICE - Systems, apparatuses, methods, and computer-readable storage media related to beverage appliances and remote communication devices are provided. One example beverage appliance includes a sensor configured to detect an operational characteristic of the beverage appliance and a controller coupled to the sensor. The controller is configured to send a signal indicative of the detected operational characteristic to a remote communication device. One example method for operating a beverage appliance using a remote communication device includes receiving a selection of at least one setting for a beverage operation, transmitting the at least one setting to the beverage appliance, receiving at least one of beverage data and operational data from the beverage appliance, determining when the beverage operation is complete, generating an alert when the beverage operation is complete, and displaying, on a display device of the remote communication device, an indicator of the time since the completion of the beverage operation. | 10-29-2015 |
| 20150313250 | STERILIZATION METHOD AND DEVICE - According to the present invention, a sterilant can be injected into a container without residual water on an object to be sterilized. The method includes decreasing a pressure in the container to a pressure higher than the triple point pressure at which water freezes. The method further includes comparing an actual time required for decreasing the pressure and a reference time, or comparing an actual rate of pressure increase and a reference rate to detect residual water on the object. If the residual water is detected, the pressure in the container is increased to the atmospheric pressure or the quasi-atmospheric pressure and the object is heated, and then the pressure is decreased to drain the residual water through the decompression boiling. The step of draining the residual water is repeatedly performed until no residual water is detected on the object and subsequently the sterilant is injected into the container. | 11-05-2015 |
| 20150320255 | Vibration Monitoring System For A Liquid Food Producing Apparatus - A vibration monitoring system ( | 11-12-2015 |
| 20150327562 | Apparatus and Method for Decontaminating Grain - Disclosed is an apparatus for decontaminating grain with ozone, where the apparatus includes a grain inlet, a decontamination chamber that includes a plurality of baffles and a plurality of ozone ports; and a grain outlet. Also disclosed is a method for decontaminating grain that includes contacting a gravity assisted or gravity driven flow of grain with ozone. | 11-19-2015 |
| 20150327726 | Modular Food Holding Cabinet Having Individually Configurable Food Holding Units - A modular food holding cabinet has multiple food holding units or bins, which can be connected and disconnected from each other in multiple different configurations. Each bin can be set to its own temperature, independently of the others. | 11-19-2015 |
| 20150335041 | METHOD FOR PRODUCING FROZEN ICE CREAM PRODUCTS - A method is disclosed for optimization of a production of frozen ice cream products, such as extruded edible ice cream products, from a freezing system comprising a freezing apparatus, comprising recording one or more properties of the production, such as one or more measured values related to the freezing system during the production process, and using the one or more recorded properties for controlling one or more operational parameters of the freezing system. The method also involves conveying pre-products to be frozen into the freezing apparatus, cooling the pre-products to form frozen products inside the freezing apparatus, conveying the frozen products out of the freezing apparatus measuring one or more surface temperatures of frozen products leaving the freezing apparatus, and using the one or more measured surface temperatures for controlling one or more operational parameters of the freezing apparatus. | 11-26-2015 |
| 20150342216 | METHOD FOR OPTIMIZATION OF EXTRACTION OF FROZEN MOULDED PRODUCTS - A method and an apparatus are disclosed for controlling the extraction of frozen moulded products, such as edible ice cream products, from a mould table with a plurality of freezing pockets by filling a pre-product to be frozen into the freezing pockets in the mould table, converting the pre-product into frozen moulded products by exposing the freezing pockets to a cooling medium, gripping one or more of the frozen moulded products by extraction system being driven by a driving arrangement comprising, for instance, one or more servo motors, extracting the one or more frozen moulded products from the freezing pockets while measuring one or more torque or force values exerted by the driving arrangement, and feeding back the one or more measured torque or force values for controlling one or more operational parameters of the freezing apparatus. | 12-03-2015 |
| 20150342395 | METHODS AND PROGRAMS FOR OPERATING A BEVERAGE DISPENSER WITH SELECTABLE BEVERAGE SENSORY PARAMETERS - The present invention relates to methods for operating a beverage dispenser and programs regarding same. In an embodiment, at least one of a list of selectable coffee sensory parameters that relate to a coffee sensory property selected from the group consisting of foam or crema quality property, aroma, flavor and mouthfeel is presented. At least one input is received regarding at least one of the parameters. A beverage is dispensed from soluble coffee powder based at least in part on the selectable parameters by instructing at least one device selected from the group consisting of at least one dosing device, a pump and a whipping device. | 12-03-2015 |
| 20150351577 | COOKER AND METHOD FOR COOKING FOOD - The invention proposes a cooker, comprising: a container, configured to receive food; a vibration generator coupled with the container, configured to generate vibration; and a controller coupled with the vibration generator, configured to control the vibration generator to vibrate the container to cause food movement in the container. The invention also proposes a method of cooking food in a container, comprising the steps of: heating the food in the container; and controlling a vibration generator to vibrate the container so as to cause the food in the container to move during the heating process. | 12-10-2015 |
| 20150351579 | METHOD OF REGULATING TEMPERATURE FOR SOUS VIDE COOKING AND APPARATUS THEREFOR - A method of regulating the temperature of a cooking liquid during sous vide cooking in a cooking vessel on a burner of a cooktop includes setting a desired cooking temperature and measuring the temperature of the cooking liquid inside the sous vide cooking vessel at a plurality of predetermined time intervals with a first temperature sensor mounted on an interior surface of a wall of the sous vide cooking vessel. The temperature of the cooking liquid is compared to the desired cooking temperature at each of the predetermined time intervals. The energy output of the burner is controlled based on the difference between the temperature of the cooking liquid and the desired cooking temperature. A cooking vessel and system for sous vide cooking using this method are also disclosed. | 12-10-2015 |
| 20150351581 | NETWORK CONNECTED COFFEE MAKER FOR PROCESSING A COFFEE PRODUCT - The invention provides a method and a coffee maker for processing a coffee product. The coffee maker comprises a coffee product processing means, a communications module connecting said coffee maker to a communications network, a memory storing an application program, and a processor configured to execute said application program to enable said coffee maker to exchange information through said communications network with any one or any combination of: a server; a database; a network connected device, another coffee maker or a group of other coffee makers for processing a coffee product The processor is configured to control said coffee product processing means to process the coffee product based on information received over said network as a consequence of said exchange of information. The coffee product preferably comprises a ground coffee powder filled capsule and the coffee maker preferably comprises means for filling a blank capsule with a ground coffee powder and sealing said filled capsule ready for processing by said coffee product processing means. | 12-10-2015 |
| 20150359240 | CYTOKINE, CHEMOKINE AND GROWTH FACTORS IN DONOR HUMAN MILK - Donor milk has become a standard of care for feeding preterm infants, particularly those with gestational ages of 34 weeks or less, whose mothers are not lactating or not producing sufficient milk quantities. However, prior to distribution, donor milk is required to undergo pasteurization, typically using the Holder method, which is believed to destroy immune proteins in the milk and denature many other proteins. Donor milk has been found to contain concentrations of chemokines, cytokines, and growth factors, evidencing the value of donor milk over formula. In light of the findings, donor milk is supplemented with chemokines, cytokines, and growth factors that are found to be lower in the donor milk as compared to mother's own milk. | 12-17-2015 |
| 20150359381 | AUTOMATIC COFFEE MAKER AND METHOD OF BREWING COFFEE - Disclosed herein are methods and systems for brewing coffee. In one example, a method of brewing coffee includes delivering a predetermined amount of water from a reservoir to a heater, heating the predetermined amount of water with the heater to form heated water, delivering the predetermined amount of the heated water from the heater to a brew basket containing ground coffee, and soaking the ground coffee with the predetermined amount of the heated water for a predetermined period of time to enable the heated water delivered to the brew basket to presoak the ground coffee contained in brew basket prior delivering a remaining amount of water from to the quantity of water to the brew basket to complete the brewing cycle. | 12-17-2015 |
| 20150366234 | METHODS FOR BREWING COFFEE - One variation of a method for brewing a cup of coffee at a coffee brewing machine includes: receiving a coffee source identifier; retrieving a recipe for a brewing coffee bean based on the coffee source identifier; initiating a brew cycle; heating water in a boiler to a target temperature specified by the recipe; metering a volume of water from the boiler into a brew chamber; heating the brew chamber to maintain the volume of water near the target temperature; according to the recipe, displaying an agitation instruction at a first time during the brew cycle; according to the recipe, triggering a first alarm to cease agitation at a second time during the brew cycle; and according to the recipe, triggering a second alarm to dispense fluid from the brew chamber at a third time during the brew cycle. | 12-24-2015 |
| 20150366258 | Drink Preparation Method Using a Direct-View Type Dynamic Displaying Interface - A drink preparation method using a direct-view type dynamic displaying interface, i.e., the user manually pours water into the drink preparation container filled with raw material and placed on the electronic scale; during the pouring, the electronic scale collects the drink weighing information; a client-end device having wireless transmission function is connected to the electronic scale and the server; the client-end device computes the drink weighing information and draws a flow rate curve with diagrammed time and weight; a control group is selected from the drink preparation groups captured by the server and the drink weighing information of the control group is synchronously compared to for direct-view type preparation based on the planned flow rate curve; the drink weighing information of the preparation process can be saved for record and review, comparative learning, or sharing and discussion, so as to provide an aid for beginners to learn preparation of coffee, scented tea, wine etc and quickly reach the level of experts. | 12-24-2015 |
| 20150374163 | METHOD OF OPERATING A DOMESTIC COOKING HOB, CONTROL UNIT AND DOMESTIC APPLIANCE - A method of operating a domestic cooking hob ( | 12-31-2015 |
| 20160000252 | PUMP AND HEATING METHOD AND ARRANGEMENT FOR COFFEE BREWING - A method and system for brewing coffee that allows for control of the temperature of the water as it hits ground coffee and that is adapted for changes in the environment. A coffee machine may include: a water reservoir, a pump, a heating element, a filter holder, a temperature sensor, and a control element. Instead of using boiling water to drive the flow of water from the water container to the filter holder, which method relates the outlet temperature to the water's boiling point, which, in turn, is dependent on altitude and other factors, the coffee machine described herein uses a pump to deliver water from the water container to the heating element and on to the filter holder. The coffee machine also includes a heating element that is not susceptible to frost damage, which may include a silicone layer sandwiched between two metal components, such as aluminum blocks. | 01-07-2016 |
| 20160003484 | METHOD OF OPERATING A COOKING APPLIANCE, CONTROL UNIT AND COOKING APPLIANCE - A method of operating a cooking zone ( | 01-07-2016 |
| 20160007792 | A METHOD AND APPARATUS FOR MAKING COFFEE BEVERAGE | 01-14-2016 |
| 20160015219 | FOOD DISPENSING DEVICE - A food dispensing device or system which dispenses food extracted from pre-packaged food containers is described. One or more food extraction mechanisms retrieve food from storage containers. The food can be packaged and dispensed to a user for subsequent preparation. | 01-21-2016 |
| 20160025351 | OPTIMIZED BAKING CHAMBER PRESSURE - The system described herein relates to a baking oven having a baking chamber which is provided with an outlet opening leading to a flue. Air is able to escape from the baking chamber through the outlet opening. A fresh air opening with a motor-adjustable flow cross section is provided between the baking chamber and the surroundings. The system adjusts the pressure conditions within the baking chamber optimally throughout the baking operation. A pressure sensor measures pressure in the baking chamber and passes the measurement signals to a control unit which controls the adjustable flow cross section of the fresh air opening on the basis of the measurement signals from the pressure sensor. | 01-28-2016 |
| 20160029836 | RECIPE INFORMATION PROCESSING APPARATUS, COOKING APPARATUS, AND RECIPE INFORMATION PROCESSING METHOD - A cooking apparatus includes a recipe obtaining unit that obtains recipe information for a dish, a modification obtaining unit that obtains first modification information used to modify the obtained recipe information, and a taste complement unit that generates taste complement recipe information based on the obtained recipe information, the first modification information, and second modification information. The second modification information makes a complement to degradation of taste satisfaction with a dish offered based on the obtained recipe information modified by using the first modification information. | 02-04-2016 |
| 20160033463 | METHOD AND APPARATUS FOR A COOKING OIL QUALITY SENSOR - A fryer includes a fryer pot, a filter pan connected to the fryer pot by a drain conduit and a return conduit forming a filtration loop, a cooking oil quality sensor being in the filtration loop, and a controller that controls operation of a filtration cycle of the fryer. The filtration cycle has a circulation sequence and a fill sequence. The circulation sequence circulates cooking oil through the filtration loop and the fill sequence fills the fryer pot with the cooking oil from the filter pan. The controller stops the fill sequence after filling the fryer pot with a predetermined amount of cooking oil during a partial fill and resumes the fill sequence after a predetermined amount time elapses to complete the fill sequence. The cooking oil quality sensor measures a cooking oil quality to obtain a cooking oil quality measurement during the predetermined amount time. | 02-04-2016 |
| 20160037962 | Scoop Counting Kitchen Appliance and Related Method - A hot beverage maker includes a hot liquid generator for receiving a liquid, including at least one heating element for heating the liquid, and a reservoir for receiving an amount of foodstuff. The reservoir is in fluid communication with the hot liquid generator for receiving the hot liquid and making the hot beverage. The reservoir has an outlet for dispensing the hot beverage. The hot beverage maker further includes a sensor for sensing weight of the foodstuff in the reservoir and for generating and outputting electrical signals proportional to the weight of the foodstuff, and a controller for receiving the electrical signals from the sensor and determining a number of scoops of foodstuff present in the reservoir according to the sensed weight of the foodstuff. | 02-11-2016 |
| 20160037966 | COMPUTER-CONTROLLED GRILLS - A computer-controlled grill can operate burners based on a set of instructions in the form of a recipe. The grill can provide notifications corresponding to steps of the recipe, to alert the user to perform the steps. The notifications can be provided at the grill, through a connected mobile device, or both. The grill adjusts gas flow to one or more burners based on the recipe steps. If the grill detects that the user has not performed required steps, the grill reduces or shuts off gas flow to the burners. | 02-11-2016 |
| 20160058023 | REUSE OF ACTIVATED CHLOROUS AGENT FOR MEAT AND POULTRY TREATMENT - The invention provides methods, apparatuses and compositions for the reduction of pathogenic and/or non-pathogenic organisms in raw meat. The invention includes simultaneously manufacturing and applying to raw meat an activated chlorous agent or other biocidal composition. By simultaneously manufacturing and applying the solution feedstocks such as contaminated components or recirculated used solution that would normally not work, can be used to effectively reduce pathogens in raw meat. | 03-03-2016 |
| 20160058048 | HYDROSOL BASED FLAVOR DELIVERY DEVICE - A handheld hydrosol delivery device includes a canister which is at least partially filled with a liquid formulation of one or more liquids and optional particles, and one or more propellants where at least one of the liquids, propellants, particles and combinations thereof is a flavor; a pressure valve which expels at least a portion of the liquid formulation and at least a portion of the propellant from the canister while dispersing the propellant into the liquid formulation forming a consumable flavored hydrosol comprising one or more gases dispersed within the liquid formulation, through a nozzle delivering the hydrosol to a user. | 03-03-2016 |
| 20160058233 | AUTOMATIC COFFEE MAKER AND METHOD OF PREPARING A BREWED BEVERAGE - An automated system for brewing and dispensing a brewed beverage is provided including a beverage brewing apparatus configured to dispense the brewed beverage into a container. A user interface is disposed with said beverage brewing apparatus. The user interface includes at least one iced beverage user input directed to preparation of the brewed beverage when the brewed beverage is to be dispensed over ice. A controller is operably coupled to the user interface and the beverage brewing apparatus. The controller is programmable to compensate for dilution of the brewed beverage in the container. | 03-03-2016 |
| 20160081372 | SOUS VIDE COOKING - A method for “sous-vide” cooking includes receiving food type, food quantity, cook begin time, and cook finish time parameters and looking up a default time-temperature pair in a cooking services database. When the default time-temperature pair is suitable for yielding a cooked food meeting the food type, food quantity, cook begin time, and cook finish time parameters, a cooking control routine is derived from the default time-temperature pair. Subsequently, a cooking process may be performed in accordance with the cooking control routine. | 03-24-2016 |
| 20160081509 | Cooking Method for a Cooking Appliance with a Motion-Inducing Means and Corresponding Cooking Appliance - Provided is a method of cooking for a food-cooking appliance having a reception means designed to receive the food products, a motion-inducing means positioned inside the reception means, and at least one main heating means. The method includes: a first cooking step during which the relative rotation of the reception means and of the motion-inducing means is neutralized and at least one main heating means is operated in order to regulate the temperature to a first set-point value;—and a second cooking step during which the relative rotation of the reception means and of the motion-inducing means is active and at least one main heating means is operated in order to regulate the temperature to a second set-point value higher than the first. | 03-24-2016 |
| 20160081510 | COOKING METHOD AND COOKING DEVICE - In a method of cooking food in a cooking device, an operator is able to select a specific cooking process from a multitude of predefined automated cooking processes and/or manually select parameters for a manual cooking process, at least one significant cooking process parameter being continuously logged in a memory by a control unit of the cooking device from the start of the cooking process, and it being possible for the operator to change from a manual cooking process to an automated cooking process, and vice versa. Also provided is a cooking device for cooking food, having a control unit including a memory for at least one significant cooking process parameter, and the operating unit offering a changeover switch by which the operator can change from an automated cooking process to a manual cooking process, and vice versa. | 03-24-2016 |
| 20160081515 | SYSTEM AND METHOD FOR ASSISTIVE INTERACTIONS WITH AN AUTOMATED COOKING DEVICE - A system and method that includes selecting a first automated cooking recipe associated with user instructions and device cooking instructions; presenting the user instructions through a first controller device, which comprises providing ingredient preparation instruction and providing instruction on loading a set of ingredients in an automated cooking device; delivering cooking instructions of the automated cooking recipe to the automated cooking device; and directing a cooking routine of the automated cooking device according to the cooking instructions. | 03-24-2016 |
| 20160088972 | METHOD FOR PROVIDING COOKING PROGRAMS - A method for providing cooking programs for at least one selectable product to be cooked, which can be cooked in at least two different charges in a cooking chamber of a cooking appliance. Cooking processes conducted depending on charge-dependent parameters are replaced by cooking programs that depend solely on fixed parameters. A cooking program is assigned to each charge respectively. A cooking process is conducted as a function of at least one charge-dependent parameter at least once for each charge, with a caliber-dependent parameter determined by a core temperature of the product to be cooked being selected as the charge-dependent parameter. A cooking process that leads to a specific cooking result is selected for each charge, with the cooking result being determined by the core temperature of the product and a cooking program being stored for each selected cooking process after the charge-dependent parameter is replaced by a fixed parameter. | 03-31-2016 |
| 20160089898 | Printing on liquid medium using liquid ink - Ink jet printing on a liquid medium can be performed using liquid inks having a thermo inversion gelling property. The liquid ink can include a hyperthermogelling component having a gelling temperature. When the liquid ink is jetted on the liquid medium, the liquid ink can gel to form gel dots. The gel dots can resist against liquid dispersion, allowing the formation of a high resolution image on the liquid medium. | 03-31-2016 |
| 20160100462 | Cooking Apparatus - A cooking apparatus ( | 04-07-2016 |
| 20160100717 | Systems and Methods for Automated Food Preparation - Described herein are systems and methods for automatedly and/or remotely preparing food items for consumption. In one aspect, a food preparation system may comprise a refrigeration unit, a cooking unit, a control unit, and a transportation unit configured to transport food items from the refrigeration unit to the cooking unit. In another aspect, various aspects of the refrigeration unit, the cooking unit, and/or the transportation of food items from the refrigeration unit and cooking unit may be initiated or scheduled by a user remotely via a network configured to transmit to, and receive information from, the control unit. The transportation unit may also comprise one or more reservoirs for the delivery of substantially liquid ingredients. Such reservoir contents may be delivered to the cooking unit in concert with or independent of any contents of the refrigeration unit. | 04-14-2016 |
| 20160106133 | METHOD AND APPARATUS FOR AGING MEAT - A method and apparatus are provided for aging meat implemented in a form available to the general consumer market. A cooling device comprising a refrigerated chamber is instrumented to provide a controlled atmosphere. This means provides for the aging of meat. Sensors are provided to monitor controlled atmosphere parameters. These parameters may be commanded by a remote control unit via a local control unit or via a communications link. Commands to a control circuit can be provided from a smart phone loaded with an aging app. Through the app, the user may vary operational parameters. The user may vary the aging process, accelerate it, or stop it. The user can monitor the aging process, react to alarm conditions, derive new relationships between data and results, and develop new aging routines. | 04-21-2016 |
| 20160106142 | Additive Manufacturing for Producing Edible Compositions - A 3D food printing system, which can deposit macro- and micro-nutrients in an additive process to prepare a wide variety of different types of food. According to embodiments described herein, a 3D printed food system can be used to rapidly and efficiently prepare meals on demand, rather than in advance, while also allowing nutritional content, flavor, and taste to be customized for individual crew members. In some embodiments, the food can also be prepared in a largely or even completely automated fashion. | 04-21-2016 |
| 20160113300 | PRESERVED CUT FRESH PRODUCE WITH TRUE-TO-NATURE FLAVOR - The flavor loss that occurs after a cut piece of fresh fruit or vegetable is preserved with calcium ascorbate and then stored is remedied by adding flavor augmenting chemicals to the cut piece of fruit or vegetable along with the calcium ascorbate. The types and amounts of flavor augmenting chemicals are selected to just compensate for this flavor loss and not introduce any new, foreign flavor notes into the fruit or vegetable. | 04-28-2016 |
| 20160113305 | MACHINE AND METHOD FOR MAKING AND DISPENSING LIQUID, SEMI-LIQUID AND/OR SEMI-SOLID FOOD PRODUCTS - A machine for making and dispensing liquid, semi-liquid and/or semi-solid food products and which includes at least a cylinder for containing and processing basic products, means for heating and cooling the cylinder wrapped around at least part of the cylinder and a mixer unit positioned inside the cylinder which is able to mix the basic products during their processing; the machine also includes a supply duct for supplying the products into the cylinder, a dispensing duct for withdrawing the food products from the cylinder and means for recirculating the products contained in the containment and processing cylinder which are able to withdraw the products from the cylinder through the dispensing duct and to return them into the cylinder through the supply duct. | 04-28-2016 |
| 20160114301 | Beverage Dispensing Systems and Methods of Dispensing Beverages From Beverage Dispensing Systems - Systems and methods of beverage dispensing include a dispensing unit, at least one diluent source, and at least one flavoring source. An amount of beverage product to dispense is calculated and a beverage product including at least one diluent and at least one flavoring is dispensed. An actual diluent-to-flavoring ratio is calculated based upon at least one value from the sensing unit during the dispense of the beverage product. | 04-28-2016 |
| 20160115527 | COMPOSITIONS, KITS, AND RELATED METHODS FOR DETECTING AND/OR MONITORING SHIGA TOXIN PRODUCING ESCHERICHIA COLI - The invention relates to a method for testing a sample for the presence of a pathogenic | 04-28-2016 |
| 20160120209 | VARIABLE PRESSURE DEVICE FOR SOLUBILIZING CARBON DIOXIDE IN A BEVERAGE - A variable pressure device to solubilize carbon dioxide (CO2) in a beverage includes: a carbonation tank, a CO2 inlet valve and a venting valve attached to the tank's top part; a discharge valve attached to the tank's bottom part; a booster pump arranged immediately after the discharge valve; a recycling valve arranged immediately after the booster pump, which is connected to a recycling inlet at the top part of the tank; an outlet between the pump and the recycling valve; a level sensor arranged on the lid of the tank; a CO2 inlet valve attached to a tank side near its top part; a modulating valve arranged after the CO2 inlet valve; a Venturi attached immediately after the modulating valve; a control point arranged between the modulating valve and the Venturi; and a beverage inlet valve into the tank attached immediately after the Venturi, which is formed by a pipeline. | 05-05-2016 |
| 20160120357 | BEVERAGE MIXING DEVICE - The present invention describes a beverage production apparatus ( | 05-05-2016 |
| 20160120358 | CONTROL UNIT FOR CONTROLLING AN AUTOMATIC DEVICE FOR PREPARING BEVERAGES - A control unit for an automatic device for preparing a beverage, which control unit is provided with a display panel and an input wherein the control unit is provided furthermore with an operating unit for displaying by the display panel a visually observable reaction to designations provided by the user, and for controlling a preparation unit of the automatic device, wherein the display panel has selection fields for mutually exclusive settings for formulations of the beverage to be prepared, wherein the control unit enables the user to select one of the settings by designation of one of the selection fields, wherein a collecting field with at least one setting field shows the chosen setting of the formulation, and wherein the non-designated selection fields remain visible and selectable. | 05-05-2016 |
| 20160128515 | Device And Method For Thawing A Frozen Item In A Container Of Liquid - A device for thawing frozen items in a container of liquid, the container having one or more sidewalls, the device including a housing, a motor disposed in the housing, a propeller coupled to the motor, and a fastener extending from the housing, the fastener detachably securable to the side wall of the container, the fastener oriented on the housing such that the propeller is positionable in the liquid when the fastener engages the side wall of the container. A controller can be operably connected to the motor, the controller including a thickness input, the controller programmed to determine an operational time period in response to the thickness input. The controller instructs the motor to rotate the propeller for the operational time period to help thaw the frozen item. A display can be operably connected to the controller. A method of thawing a frozen item is also disclosed. | 05-12-2016 |
| 20160135471 | SYSTEM AND METHOD FOR WEIGHING ITEMS - An apparatus and method for automatically removing dough pieces from overhead dough proffer, weighing the dough pieces and reinserting them back in to the process stream. The weight information is analyzed to determine whether it represents the weight of pieces or the empty scale weight, and may be used to provide a signal proportional to the weight of a dough portion, or group of dough potions in order to automatically adjust the rate at which dough is fed to the dividing mechanism, thereby increasing or decreasing the dough piece weights to maintain the desired amount of dough per piece. | 05-19-2016 |
| 20160135493 | APPARATUS, METHOD AND SYSTEM FOR MANUFACTURING FOOD USING ADDITIVE MANUFACTURING 3D PRINTING TECHNOLOGY - A 3D printer system that uses the AM method to print a product using a plurality of materials, each of which is contained in a respective capsule. The capsules are removably inserted into respective capsule holders, each of which includes a heating device for adjusting the temperature of the material, and is releasably held in one of a plurality of stations. A tool fetches individual capsules from and deposits them to their stations, and holds individual capsules for printing the product using a telescopic extrusion apparatus. A memory stores capsule-identifying data, a processor provides position coordinates for positioning of the tool, and a controller moves the tool to the position coordinates. The capsule holders include heating systems for controlling the rheological behavior of the materials based on algorithms executed by the processor. | 05-19-2016 |
| 20160143342 | SYSTEM AND METHOD FOR STERILIZING FOOD PRODUCTS - The systems and methods of the present invention provide an economically feasible means of thermally processing items such as food products. In some embodiments, the thermal process is a pasteurization process. In other embodiments, the thermal process is a sterilization process. The thermal process utilizes a volumetric heating process to quickly and efficiently add heat energy to the item and then utilizes a surface heating process to obtain a relatively even, highly elevated, temperature throughout the item. In this way, the time required to perform various thermal processes, such as pasteurization and/or sterilization, is greatly reduced compared with traditional processes while still being more reliable and more predictable than other recently developed processes. Furthermore, the system and method is less complicated and more efficient than other systems and processes currently known. Furthermore still, the method includes spraying fluid onto a surface of the item to reduce edge heating. | 05-26-2016 |
| 20160143343 | METHOD AND INJECTOR FOR INTRODUCING A VAPOROUS HEAT CARRIER INTO A LIQUID PRODUCT - A method for introducing a vaporous heat carrier into a liquid product, in particular a food product or beverage, and more particularly viscous products, for example desserts, sauces or concentrates, includes using the carrier to heat the product to form a germ-free product. An injector for carrying out the method is also described. A reduction in the heat transfer capacity of the injector is prevented over the entire production time. This is achieved in that three physical measurement variables which can be detected during operation of the injector are used as indicators of the formation of product deposits. At least one of said three physical measurement variables is detected, and depending on these variables, an automatically controlled axial movement of the displacement body is carried out such that the heat transfer capacity from the vaporous heat carrier into the liquid product remains the same. | 05-26-2016 |
| 20160143474 | BEVERAGE PREPARATION SYSTEM AND METHOD FOR PREPARING A BEVERAGE - Disclosed is a beverage preparation system ( | 05-26-2016 |
| 20160154626 | Device and Method for Interactive Programming of a Beverage Brewing Apparatus | 06-02-2016 |
| 20160157658 | STEAM COOKING OVEN AND METHOD - A method is provided for reducing energy consumption in a steam cooker of a type that includes a steam cooking cavity, a steam feed path for delivering steam to the steam cooking cavity, a steam valve positioned along the steam feed path to control steam flow, and a steam outlet from the steam cooking cavity. The method involves using a vent stack to deliver excess steam flows from the steam cooking cavity up the vent stack rather than down to a drain box; sensing temperature within the vent stack; and utilizing sensed temperature within the vent stack to control the steam valve so as to reduce flows of excess steam out of the steam cooking cavity. | 06-09-2016 |
| 20160157663 | BREWER WITH COMPACTING FORCE ACTIVATION - The present disclosure includes an extraction assembly for use in an automatic espresso brewer. The extraction assembly includes components and methods for controllably extracting espresso beverage from a quantity of brewing substance. The components, assemblies, and methods facilitate improved control and operation of the extraction assembly and improve the reliability of the extraction assembly. The brewing substance is compacted between a pair of opposing pistons. Compacting force is monitored through at least one sensor carried on the extraction assembly to provide a signal to a controller. A predetermined compacting force may be programmed into the system for all brewing cycles or dependent upon the brewing substance used. The pair of pistons operates relative to a brew chamber for use in the espresso extraction process. The pistons provide compacting force and boundaries within the chamber and facilitate removal of a spent brewing substance puck at the end of the brewing cycle. Compacting force is monitored at the start of the brewing process and a predetermined force is required before the brewing process can be started. During the brewing process compacting force can be maintained and controllably adjusted. A variety of sensor methods and locations can be used to detect and monitoring compacting force. | 06-09-2016 |
| 20160157667 | Devices and Methods for Brewing and/or Steeping Tea - Disclosed are devices and methods for brewing and steeping tea. The devices and methods for brewing and steeping tea utilize steam, heated liquid, agitation, and recirculation. | 06-09-2016 |
| 20160157675 | DUAL PURPOSE FRYER - A dual purpose fryer for continuous preparation of fried products is disclosed. The dual purpose fryer may include an elongated cooking trough configured to hold a volume of cooking oil and including a plurality of fluid connected cooking zones. The temperature of the cooking oil within each cooking zone is established by controlling a flow rate of hot cooking oil into the cooking zone through a hot oil fryer inlet and a flow rate of cool cooking oil from the cooking zones through a cool oil fryer outlet. The temperature of the cooking oil within each of the cooking zones collectively establishes a thermal profile across the elongated cooking trough. | 06-09-2016 |
| 20160162833 | SYSTEMS AND METHODS OF PREPARING FOOD PRODUCTS - A food preparation and delivery system can include a plurality of cooking units such as ovens, each containing one or more prepared, but partially or completely uncooked, food items. The food items in the cooking units are for delivery to each of a corresponding plurality of consumer delivery destinations. The cooking units are loaded into a cargo compartment of a delivery vehicle for delivery to the plurality of consumer delivery destinations. The cooking conditions within the cooking unit are controlled such the each food item is cooked prior to arrival at the consumer destination location. In at least some embodiments, the estimated delivery time for each consumer destination location can be dynamically updated and the cooking conditions within the cooking unit adjusted. | 06-09-2016 |
| 20160165935 | SYSTEM AND METHOD FOR FORMULATING A FOODSTUFF | 06-16-2016 |
| 20160166112 | COOKING APPARATUS AND SYSTEMS WITH AIR PURGE AND HEATERS | 06-16-2016 |
| 20160169752 | APPARATUS AND METHOD FOR CONTROLLING FOOD TEMPERATURE | 06-16-2016 |
| 20160174573 | MATCHBOX OVEN | 06-23-2016 |
| 20160174748 | FOOD PREPARATION GUIDANCE SYSTEM | 06-23-2016 |
| 20160178215 | COOKING APPLIANCE AND METHOD FOR CONTROLLING A COOKING APPLIANCE | 06-23-2016 |
| 20160183545 | Water Bath Shell Egg Pasteurization Method - A batch processing control system for a shell egg pasteurizer controls the time and temperature in which batches of shell eggs are held in a pasteurization bath in accordance with a predetermined pasteurization protocol for designated egg size and start temperature. The predetermined pasteurization protocol is preferably statistically verified to optimize batches of eggs having the designated size and start temperature. The system also includes reporting software that generates daily reports to track each respective batch and verify that the batch has been pasteurized according to the statistically verified protocol. | 06-30-2016 |
| 20160183547 | GRAIN MANAGEMENT BASED ON GROWING CHARACTERISTICS - A grain management system can condition a grain mass held in grain storage equipment using environmental inputs, varietal inputs, nutrient inputs, and/or characteristic inputs. The inputs can provide a customized grain conditioning strategy or program to maintain nutritional attributes of the grain mass and/or prevent overdrying, mold, decomposition, or other spoilage of the grain mass. The inputs can be entered by a user or automatically detected or entered based on present or historical data associated with the grain or grain conditioning equipment. | 06-30-2016 |
| 20160183548 | GRAIN MANAGEMENT BASED ON NUTRIENT CHARACTERISTICS - A grain management system can condition a grain mass held in grain storage equipment using environmental inputs, varietal inputs, nutrient inputs, and/or characteristic inputs. The inputs can provide a customized grain conditioning strategy or program to maintain nutritional attributes of the grain mass and/or prevent overdrying, mold, decomposition, or other spoilage of the grain mass. The inputs can be entered by a user or automatically detected or entered based on present or historical data associated with the grain or grain conditioning equipment. | 06-30-2016 |
| 20160183582 | ENCLOSED VACUUM TUMBLING DEVICE - A vacuum tumbling system for marinating meat including a vacuum sensor; an airtight driver; an outer vacuum chamber configured to monitor and pull a vacuum; and an inner vacuum tumbling chamber configured to enclose a marinade mixture, liquid, and the meat, configured to be disposed inside the outer vacuum chamber, and configured to pull the vacuum from the outer vacuum chamber through a small hole which is recessed on a bottom surface of the inner vacuum tumbling chamber. The outer vacuum chamber monitors the vacuum through the vacuum sensor, pulls the vacuum through the airtight driver, and tumbles the inner vacuum tumbling chamber in response to the airtight driver being driven. | 06-30-2016 |
| 20160192694 | METHOD FOR PRESERVING FOOD | 07-07-2016 |
| 20160192801 | CIRCULATOR COOKER | 07-07-2016 |
| 20160195469 | METHOD AND AN APPARATUS FOR IDENTIFYING A CONTENT PROPERTY OF FOODSTUFF | 07-07-2016 |
| 20160198734 | MACHINE AND METHOD FOR MAKING TWO LIQUID OR SEMI-LIQUID FOOD PRODUCTS | 07-14-2016 |
| 20160198883 | APPARATUS FOR COOKING A FOOD ITEM | 07-14-2016 |
| 20160198884 | METHOD AND APPRATUS FOR GREASE SEPERATION DURING A COOKING CYCLE | 07-14-2016 |
| 20160198886 | COFFEE MAKER WITH FEATURES FOR RAPID AND/OR MULTIPLE EXTRACTION PROCESSES, AND ASSOCIATED SYSTEMS AND METHODS | 07-14-2016 |
| 20160198887 | MACHINE FOR PREPARING BEVERAGES WITH REMOVABLE FILTER HOLDER DEVICE AND ELEMENT FOR SELECTING AN OPERATION MODE OF THE MACHINE | 07-14-2016 |
| 20160249671 | Device For Controlling The Temperature Of Products To Be Frozen | 09-01-2016 |
| 20160249763 | METHOD FOR MAKING AND DISPENSING COFFEE-BASED BEVERAGES | 09-01-2016 |
| 20160249766 | AUTOMATED BEVERAGE GENERATING SYSTEM AND METHOD OF OPERATING THE SAME | 09-01-2016 |
| 20160251605 | METHOD FOR CLARIFYING A FLOWABLE PRODUCT BY WAY OF A CENTRIFUGE | 09-01-2016 |
| 20160374353 | METHOD OF ESTIMATING A HUMIDITY LEVEL IN A STEAM COOKING CHAMBER OF A STEAM COOKING APPLIANCE, METHOD OR OPERATING THE STEAM COOKING APPLIANCE AND STEAM COOKING APPLIANCE - The present application in particular is related to a method of estimating a humidity level in a steam cooking chamber ( | 12-29-2016 |
| 20160374362 | Foodstuff Crafting Apparatus, Components, Assembly, and Method for Utilizing the Same - A crafting apparatus that performs work on a workpiece is disclosed. The workpiece includes, for example, an edible foodstuff material. In an embodiment, the edible foodstuff material includes nutritional value and is consumable by, for example, human beings, animals or the like. | 12-29-2016 |
| 20160374501 | Intelligent Cooking Apparatuses and Methods - Intelligent cooking apparatuses incorporate wireless communication technology to carryout cooking procedures. More specifically, stoves, ovens, and cookware may send and receive data wirelessly to carryout cooking procedures. An application may guide persons through recipes and automate many of the cooking procedures. Cookware may send batch information to an application for processing, display, and analysis. Cookware may use hardware for automated cooking actions, such as a magnetic stirrer and driver for stirring the contents in cookware, all monitored by various sensors located in the cookware. | 12-29-2016 |
| 20160374504 | CONTINUOUS PRODUCTION OF AN EXTRACT - Techniques and systems are provided for continuous production of a coffee extract product. A method includes roasting green coffee beans in a roaster, which may be a continuous roaster, and grinding the roasted beans in a grinder, which may be a continuous grinder. The ground roasted coffee beans are brewed in a continuous brewing station, where the ground roasted coffee beans and water co-flow through a tube during the brewing process. The tube has dimensions selected to provide a desired brewing time. The brewed coffee is separated into a liquid coffee extract and coffee grounds. The liquid coffee extract is cooled to a desired temperature, packaged, and frozen. | 12-29-2016 |
| 20170231422 | Beverage Preparation Machines and Methods For Operating Beverage Preparation Machines | 08-17-2017 |
| 20180020683 | 3D-PRINT SYSTEM WITH INTEGRATED CNC ROBOT AND AUTOMATIC SELF-CLEANING MECHANISM | 01-25-2018 |
| 20180020703 | METHOD FOR THE HIGH-PRESSURE TREATMENT OF A PRODUCT | 01-25-2018 |
| 20180020871 | HEATING DEVICE AND METHOD FOR HEATING FOOD IN A CONTAINER, IN PARTICULAR MILK IN A BABY BOTTLE | 01-25-2018 |
| 20190142020 | 3D-PRINTER SYSTEM WITH OBJECT DETECTION SENSORS | 05-16-2019 |
| 20190142211 | APPARATUS FOR PREPARING AND DISPENSING BEVERAGES | 05-16-2019 |
| 20190142220 | FRYER APPARATUS AND METHOD FOR IMPROVED HEATING CONTROL OF A COOKING CHAMBER OF THE FRYER APPARATUS | 05-16-2019 |
| 20190142222 | Method for Operating a Food Processor | 05-16-2019 |
| 20220137020 | GOLD/QUANTUM DOT NANOPROBE FOR DETECTING ACTIVE RICIN IN COMPLEX MATRIX AND APPLICATION THEREOF - The present disclosure discloses a gold/quantum dot nanoprobe for detecting active ricin in a complex matrix and application thereof. The gold/quantum dot nanoprobe is a nanoprobe formed by utilizing gold nanoparticles and quantum dots, which are modified by single strand oligodeoxynucleotides (ssODN), to form double strand oligodeoxynucleotides in a base pairing hybridizing mode and assembling the gold nanoparticles and the quantum dots into a core-satellite structure. According to the present disclosure, the gold/quantum dot nanoprobe is used for detecting the active ricin, has a limit of detection of 7.46 ng/mL, is high in accuracy and good in reliability, and does not require large-scale equipment and complex operations. In order to further eliminate the false positive result, the present disclosure further provides a method for enriching ricin in a complex sample by utilizing magnetic beads. In a case that specific active ricin concentration does not need to be known, the gold/quantum dot nanoprobe provided by the present disclosure can implement naked eye visual detection by the quenched and switch-on operations of fluorescence. | 05-05-2022 |
