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1.发明公开公开(公告)号：US20230334640A1
公开(公告)日：2023-10-19
申请号：US18016705
申请日：2021-07-15
申请人： J-OIL MILLS, Inc.
CPC分类号： G06T7/0002 , G06T7/90 , G06V10/56 , G06V20/68 , G06T2207/20081 , G06T2207/10024 , G06V2201/06
摘要： Provided is a food disposal time management device capable of managing a disposal time of a plurality of cooked foods being displayed in a display cabinet individually and easily. A fried food disposal time management device 4 for managing a disposal time of fried food X displayed in a hot showcase 1, comprising: an image acquisition unit 41 that acquires an image including images of a plurality of pieces of fried food X being displayed; an individual surface image management unit 42 that manages a surface image included in the image in association with identification information; a time measurement unit 43 that measures a time during which the surface image associated with the identification information is being included in the image; and a determination unit 45 that determines, for each of the plurality of pieces of fried food X, whether the measured time thereof has reached a reference time.
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2.发明申请公开(公告)号：US20200367523A1
公开(公告)日：2020-11-26
申请号：US16635190
申请日：2018-06-01
申请人： J-OIL MILLS, Inc.
摘要： Provided are an agent for reducing the oiliness of cooked food and a method for reducing the oiliness of cooked food that make it possible to reduce the oiliness of prepared cooked food.The agent for reducing the oiliness of cooked food contains roasted oil as an active component. The method for reducing the oiliness of cooked food comprises including roasted oil in a cooking oil or fat composition, applying the same to preparation materials, and conducting cooking. The roasted oil is preferably derived from corn or soybeans. The present invention is preferably applied to fried foods.
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公开(公告)号：US20200367544A1
公开(公告)日：2020-11-26
申请号：US16635186
申请日：2018-06-01
申请人： J-OIL MILLS, Inc.
摘要： Provided are a heating-odor-suppressing agent for a cooking oil or fat composition, a method for suppressing a heating odor in a cooking oil or fat composition, and a method for producing the cooking oil or fat composition that make it possible to suppress the heating odor of an oil or fat produced during cooking of deep-fried foods or the like.The heating-odor-suppressing agent for a cooking oil or fat composition contains corn-derived roasted oil as an active component. Moreover, the method for suppressing a heating odor in a cooking oil or fat composition involves including corn-derived roasted oil in the cooking oil or fat composition. Furthermore, the method for producing a cooking oil or fat composition comprises mixing corn-derived roasted oil and an edible oil or fat other than the roasted oil to thereby obtain an oil or fat composition that contains 0.01% by mass or more to 10% by mass or less of the roasted oil.
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4.发明公开公开(公告)号：US20240159659A1
公开(公告)日：2024-05-16
申请号：US18281738
申请日：2022-03-11
申请人： J-OIL MILLS, Inc.
发明人： Kenya ITO , Takeshi SUZUKI , Masami INOUE , Ryohei WATANABE , Ayato TAKASAKI , Kenichi KAKIMOTO
IPC分类号： G01N21/27 , A47J37/12 , G01N11/00 , G01N33/03 , G06Q50/12 , G06T7/00 , G06V10/70 , G06V20/68
CPC分类号： G01N21/27 , A47J37/1266 , G01N11/00 , G01N33/03 , G06Q50/12 , G06T7/0002 , G06V20/68 , G06T2207/20081 , G06V10/70
摘要： Efficient acquisition of information to adjust a cooking environment for providing a fried food with good taste is realized by determining the cooking environment in advance based on a state of edible oil. A determination device for determining a cooking environment of an edible oil, comprising: an imaging section configured to acquire an image in which the edible oil is captured; a first input section configured to input first information which is information on a fried food to be fed into the edible oil and cooked; a first identification section configured to analyze the image and identify a state of the edible oil; and a second identification section configured to identify the cooking environment in which the fried food is to be cooked based on the first information and the state.
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