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公开(公告)号:US20240349743A1
公开(公告)日:2024-10-24
申请号:US18640288
申请日:2024-04-19
Applicant: JimmyAsh LLC
Inventor: Laurie J. Keeler , Jamshid Ashourian
Abstract: A process for preparing a food product comprises providing or receiving a plurality of food pieces of a food material having an initial moisture content, optionally enzyme treating the food pieces with an effective amount of at least one starch-degrading enzyme to provide enzyme-treated food pieces, optionally blanching the enzyme-treated food pieces to deactivate the starch-degrading enzyme to provide blanched food pieces, and reducing moisture of the food pieces, the enzyme-treated food pieces, or the blanched food pieces via air drying from the initial moisture content to reduced overall moisture content that is lower than the initial moisture content, to provide moisture-reduced food pieces.
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公开(公告)号:US20240341530A1
公开(公告)日:2024-10-17
申请号:US18627569
申请日:2024-04-05
Applicant: Lab2Fab, LLC
Inventor: Samuel Lewis Tanaka
CPC classification number: A47J37/1228 , A23L5/11 , A47J27/14 , A47J37/1295 , B25J11/0045
Abstract: Example methods and systems are directed to moving a quantity of a bulk food item within an automated cooking system. A quantity of the bulk food item may be provided from a bulk food dispenser. The quantity of the bulk food item may be received at a lower transfer component from the bulk food dispenser. The quantity of the bulk food item may be transferred from the lower transfer component to a dump bin at a first location. The dump bin may move vertically from the first location to a second location above the first location. The quantity of the bulk food item may be provided or dispensed to the automated cooking system while the dump bin is located at the second location.
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公开(公告)号:US20240237683A1
公开(公告)日:2024-07-18
申请号:US18560087
申请日:2022-05-06
Applicant: SANYO FOODS CO., LTD.
Inventor: Yoshiaki NAGAYAMA
Abstract: Provided is a method for manufacturing instant fried noodles having a high degree of gelatinization and having a good taste and texture, the method comprising frying raw noodle strings in oil without steaming, and drying the noodle strings. This method for manufacturing instant fried noodles comprises: preparing a dough by kneading a noodle raw material containing a main raw material, water, and at least one calcium-containing material selected from the group consisting of baked calcium and calcium hydroxide; cutting out raw noodle strings from the dough; and frying the raw noodle strings in oil without steaming the raw noodle strings, and drying the noodle strings.
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公开(公告)号:US11998036B2
公开(公告)日:2024-06-04
申请号:US15560908
申请日:2016-03-23
Applicant: FRIES4ALL B.V.
Inventor: Paulus Bartholomeus Jacobus Vos , Jannes Dokter
IPC: A23P20/10 , A23L5/10 , A23L19/18 , A23L29/212 , A23L29/219 , A23L29/30 , A23P20/12 , A23P20/15
CPC classification number: A23P20/105 , A23L5/10 , A23L5/11 , A23L19/18 , A23L29/212 , A23L29/219 , A23L29/35 , A23P20/10 , A23P20/12 , A23P20/15 , A23V2002/00 , A23V2200/242 , A23V2250/5086 , A23V2250/5114 , A23V2250/5118
Abstract: The present invention relates to a coating composition, a potato product for optional finish-frying provided therewith and a method therefor. The composition includes by weight, relative to the weight of the composition: −30-60% modified starch including high-amylose starch; −20-30% flour; −5-20% dextrin; −2-10% unmodified starch; and −0.01-2% carbonate.
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公开(公告)号:US20240148186A1
公开(公告)日:2024-05-09
申请号:US18400111
申请日:2023-12-29
Applicant: LAB2FAB LLC
Inventor: Samuel Lewis Tanaka , Hogan Hall Hempy , Peter Elliot Ishiguro , Shawn Michael Lange , Cory David Lent , John Paul Norman
CPC classification number: A47J37/1228 , A23L5/11 , A47J37/1219 , B25J5/04 , B65G47/90
Abstract: Systems, devices, and methods are directed to automated preparation of food or consumable items, such as for preparation of fried foods. An example cooking apparatus may include processing devices for the consumable items. In some examples, a robot arm is provided that extends from a moveable base. Locators may define a relative position of the moveable base relative to processing device(s) of the cooking apparatus, such that the robot arm is configured to determine robot arm movements to move the consumable items to and from the processing device(s). In some examples, one or more zones may be used to detect movement near a robot arm, with one or more restrictions being placed upon robot arm and/or base movement in response. In some examples, a cooking apparatus provides automated transport of food ingredients for preparation of food or other consumable items.
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公开(公告)号:US20240130414A1
公开(公告)日:2024-04-25
申请号:US18568021
申请日:2022-06-07
Applicant: Cargill, Incorporated
Abstract: A method of coating batter onto food products, including the steps of conveying at least one food product on atop surface of a conveyor toward a battering machine, conveying the at least one food product under a batter distribution chamber of the battering machine, wherein the batter distribution chamber comprises a plurality of spaced apertures extending through a bottom distribution chamber surface through which batter is dispensable, and wherein the batter distribution chamber oscillates in a direction that is generally perpendicular to a direction in which the at least one food product is being conveyed, and dispensing batter from the plurality of spaced apertures onto an outer surface of the at least one food product to provide a pattern of batter stripes on the outer surface.
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公开(公告)号:US20230371564A1
公开(公告)日:2023-11-23
申请号:US18085198
申请日:2022-12-20
Applicant: Conagra Foods RDM, Inc.
Inventor: Janet O. Wheeler , Deborah Dihel , Kevin Mellor , Jeffrey Schneider , Kristin Mills , Roger Samoray , Moses Sanchez
CPC classification number: A23L19/18 , A23P20/10 , A23L5/11 , A23L19/00 , A23L19/05 , A23L19/105 , B65B25/001 , A23V2002/00
Abstract: A shelf stable fried product and a process for creating a shelf stable fried product is disclosed. Aspects include a process for managing fat migration, moisture migration, and cell degrading of a food product during frying. Aspects further include a resulting shelf stable food product that includes a crispy and/or crunchy texture and a desirable fat distribution.
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公开(公告)号:US20230364177A1
公开(公告)日:2023-11-16
申请号:US18246552
申请日:2021-09-22
Applicant: DiaBliss Consumer Products Pvt Ltd
Inventor: Vr. RAMANATHAN , Siva VALLABHANENI , V. RAJALAKSHMI
IPC: A61K36/9066 , A23L27/10 , B01D15/36 , B01D3/10 , B01D1/22 , B01D5/00 , A23L5/10 , A61K36/23 , A61K36/79 , A61K36/71 , A61K36/48 , A61K36/67 , A61K36/61 , A61K36/9068 , A61K36/185 , A61K36/54 , A61K36/235 , A61P3/10
CPC classification number: A61K36/9066 , A23L27/10 , B01D15/363 , B01D3/10 , B01D1/222 , B01D5/0003 , A23L5/11 , A61K36/23 , A61K36/79 , A61K36/71 , A61K36/48 , A61K36/67 , A61K36/61 , A61K36/9068 , A61K36/185 , A61K36/54 , A61K36/235 , A61P3/10 , A61K2236/331 , A61K2236/55 , A61K2236/53 , A61K2236/15
Abstract: A method for increasing functional and organoleptic properties of compositions having elements of biological origin more particularly herbal formulations is disclosed. Nutraceutical formulations for diabetes management and fortification of pulses and grains to lower oil absorption during frying are also disclosed. These foods are effective for weight management.
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公开(公告)号:US20230292957A1
公开(公告)日:2023-09-21
申请号:US18103697
申请日:2023-01-31
Applicant: Miso Robotics, Inc.
Inventor: Ryan R. Wach , Abhimanyu Bhakuni , Philip Stahlhuth , Dev Kumar
CPC classification number: A47J37/1228 , A23L5/11 , A47J37/1266 , A47J37/1276 , A47J37/1295 , A47J43/046 , A47J43/0722 , A47J43/0727 , A47J44/00 , A47J47/01 , B25J11/0045 , B25J15/08
Abstract: An automated food frying system includes a plurality of functional stations for dispensing a predetermined amount of raw food, transferring the raw food to a fry basket, frying the raw food, transferring the cooked food to a mixing bowl, mixing the cooked food with seasonings, transferring the cooked food to a receiving pan, and cleaning the mixing bowl. Related methods are described.
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公开(公告)号:US20180222679A1
公开(公告)日:2018-08-09
申请号:US15750084
申请日:2016-06-30
Applicant: HARMOTEC CO., LTD.
Inventor: Hitoshi IWASAKA , Hideyuki TOKUNAGA , Yuji KASAI
CPC classification number: B65G21/2027 , A23L5/11 , A23L5/20 , A23P20/12 , A23V2002/00 , A47L9/0072 , B25J15/06 , F04F5/06 , H01L21/6838
Abstract: Suction device includes swirl flow-forming body that forms a swirl flow to apply suction to material by use of Bernoulli's principle, and case that houses swirl flow-forming body, and guides flow of a fluid flowing out of concave part of swirl flow-forming body. Case includes guide part, flange part, and cover part. Guide part controls flow of a fluid flowing out of concave part of swirl flow-forming body and flowing along end face, such that the fluid flows in a direction away from a position of material. Flange part forms, between flange part and end face, a flow path for a fluid to flow out of concave part. Cover part is fixed on the top surface of main body of swirl flow-forming body.
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