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Channel: Free Patents Online: Food or edible material: processes, compositions, and products
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REFRIGERATOR AND METHOD OF CONTROLLING THE SAME

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A refrigerator may include a carbonated water tank in which carbonated water is stored; a water tank supplying filtered water to the carbonated water tank; a carbon dioxide cylinder supplying carbon dioxide to the carbonated water tank; a dispenser discharging the carbonated water or the filtered water; and a controller, if the filtered water is supplied to the carbonated water tank and supply of the filtered water is completed, supplying the carbon dioxide to the carbonated water tank so as to produce the carbonated water, wherein the controller stops producing the carbonated water if a discharge instruction of the filtered water is input from a user or if a door of the refrigerator is opened while the carbonated water is produced. Filtered water and carbonated water can be selectively taken, and when a user wants to use filtered water or opens a door of a refrigerator while carbonated water is produced, the refrigerator that stops production of carbonated water is provided so that the user can be prevented from misunderstanding that the refrigerator is broken.

REFRIGERATOR AND METHOD OF CONTROLLING THE SAME

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Provided is a refrigerator including: a carbonated water tank in which carbonated water is stored; a water tank supplying filtered water to the carbonated water tank; a carbon dioxide cylinder supplying carbon dioxide to the carbonated water tank; and a controller, if the water level of carbonated water sensed by a water level sensor is less than or equal to a predetermined minimum water level, supplying the filtered water to the carbonated water tank, and if supply of the filtered water is completed, supplying the carbon dioxide to the carbonated water tank so as to produce the carbonated water. If it is expected that the storage amount of the carbonated water is reduced or the user won't use the carbonated water for a while, carbonated water is automatically produced so that the user is not required to wait while the carbonate water is produced.

Microfluidization of Brans and Uses Thereof

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The present application generally relates to the development of palatable fiber-enriched foodstuffs, including but not limited to soups, salad dressings, dips, sauces, baked goods and beverages, through modifying various dietary fiber ingredients using a novel mechanical approach.

PELLET SYSTEMS FOR PREPARING BEVERAGES

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Methods, compositions, and articles of manufacture for preparing frozen beverages are described. The methods and articles generally include first and/or second frozen pellets. Upon mixing the frozen pellets with an appropriate liquid for a sufficient time, a frozen beverage is obtained. Articles of manufacture including frozen pellets, as well as optional objects such as straws, spoons, and mixing containers are disclosed. Methods, compositions, and articles of manufacture for preparing frozen pellets are also described.

Frozen pizza preparation package and method

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A frozen pizza preparation package and method includes a prebaked frozen pizza, microwave-crisping sequence instructions that instruct sequential steps of heating the prebaked frozen pizza in a microwave oven followed by crisping the crust using a crisping appliance, and a unifying container incorporating the prebaked frozen pizza and the sequence instructions.

Frozen pizza preparation package and method

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A frozen pizza preparation package and method includes a frozen prebaked pizza crust, pizza toppings, microwave-crisping sequence instructions that instruct sequential steps of heating the frozen prebaked pizza crust and pizza toppings in a microwave oven followed by crisping the crust using a crisping appliance, and a unifying container incorporating the frozen prebaked pizza crust, pizza toppings and the sequence instructions.

APPARATUS AND METHOD FOR INFUSING HOT BEVERAGES

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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.

DYNAMIC CONTROL SYSTEM AND METHOD FOR CONTROLLED ATMOSPHERE ROOM

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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.

METHOD FOR PRODUCING A COFFEE BEVERAGE AND COFFEE MACHINE FOR PERFORMING THE METHOD

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The invention relates to a method for producing a coffee beverage in a brewing chamber (36) of a coffee machine (10) and to a coffee machine (10) for performing a method for producing a coffee beverage. The aim of the invention is to improve the dispensing of coffee, especially in its first phase, in order to avoid undesired splashing due to increased pressure of the coffee beverage at the coffee beverage outlet (47), According to the method of the invention, the brewing water is supplied to the brewing water inlet (35-1) of the brewing chamber (36) at a first volume flow rate during a first period of time (T1) of a first brewing phase (a), and during a second period of time (T2) of the first brewing phase (a), the brewing water is supplied to the brewing water inlet (35-1) of the brewing chamber (36) at a second volume flow rate, wherein the first volume flow rate and the second volume flow rate are both different from zero and wherein the second volume flow rate is lower than the first volume flow rate.

COOKING DEVICE AND METHOD OF CONTROLLING THE SAME

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A cooking device is provided. The cooking device may include a cavity forming a space in which food may be received for cooking, a grill heater provided at one side of the cavity and having a plurality of heaters to heat the food, a food sensing device provided in the cavity to acquire information related to a size of the food received in the cavity, and a main controller to estimate the size of the food using information sensed by the food sensing device. The main controller may then operate a part or all of the plurality of heaters according to the estimated size of the food to perform a grill cooking operation.

PROCESS FOR PREPARING A PET FOOD COMPOSITION

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The disclosure provides method for preparing a food product is described which includes mixing a dry ingredient composition, a protein-containing composition, and an alginate composition to provide a first mixture, mixing the first mixture with a setting composition to effect a controlled rate gelation reaction, and processing the product of the gelation reaction to provide a food product. The disclosure also provides pet food compositions comprising food products prepared according to the disclosed process.

TROPICALIZING AGENT

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Use of particles of insoluble water-absorbing food ingredient, such as dietary fibre, as carrier for a humectant, such as water of glycerol, for the introduction of the humectant into a chocolate product. Furthermore, a tropicalizing agent comprising discrete particles of insoluble food ingredient material, such as citrus fibre particles, loaded with water or humectant. That tropicalizing agent is dispersed in liquid fat, such as cocoa butter. The tropicalizing agent is used to make chocolate products heat resistant.

INCREMENTAL EATING TOOL

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An incremental eating tool. The incremental eating tool can include a container having at least one sidewall enclosing an interior cavity having an open end, and a tray having a first end and a second end. The tray can be sized to fit in the interior cavity of the container and can be slidably removable therefrom. The tray can include a longitudinal spine and a plurality of flaps, each flap including a pair of side edges, the flaps being attached to and extending laterally outward from the spine.

METHOD AND APPARATUS FOR ROTARY MOLDING

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A rotary molding system for molding food products, mold cavities formed when a mold shell rotates mold shapes disposed along the mold shell into a fill position between a fill plate and a wear plate. Molded food products are removed from mold cavities using knock-out cups, the use of air pressure, or the use of a vacuum source disposed below the mold cavity, without the need to slow the rotation of the mold shell. Knock-out cups may be used with a heating system to reduce accumulation of unwanted materials on the knock-out cups. The rotary molding system can also be used to form products with contoured surfaces. A smart tagging system can be used to ensure that compatible sets of mold shells and knock out cups are being used. A vacuum region may be disposed upstream of the fill position to remove air within the mold cavity prior to filling.

SHELLFISH PREPARATION PROCESS

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Disclosed is a method for preparing shellfish including providing a substantially flexible liquid-permeable container having at least one open end; providing a plurality of shellfish in the container; closing the or each open end of the container; and tensioning the container to compact the shellfish and prevent the shellfish from opening. In preferred embodiments the flexible liquid-permeable container includes a mesh bag which is tensioned by twisting to keep the shellfish closed while enabling the shellfish to be cooked, dried, and/or frozen in the bag. An apparatus adapted to perform the method is also disclosed.

CHEMICAL AND PRESERVATIVE FREE PEELED POTATOES

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Various embodiments are described herein of a method and apparatus that can be used to extend the shelf-life of potatoes without adding preservatives or chemicals.

MOULDING

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A system for moulding three-dimensional products from a mass of one or more food starting materials which are suitable for consumption, in particular human consumption, has a production device having a frame, a mould member provided with at least one mould cavity, the frame supporting the mould member, mass feed means for feeding the mass to the one or more mould cavities of the mould member. The system also has at least one cleaning device for cleaning one or more parts of the production device which come into contact with the mass. The mould member is removable from the frame. The system has a storage device for storing a plurality of mould members, which may be provided with an identification, has recognition means for recognizing the identification of a mould member, and may have a memory for storing at least one history of a mould member.

METHODS OF HANDLING PAPAYA

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Provided is a method of storing papaya comprising the step of exposing papaya to an atmosphere that contains a cyclopropene compound, wherein either (a) the papayas are in a modified-atmosphere package during exposure to the cyclopropene compound, or (b) the papayas are placed into a modified-atmosphere package after exposure to the cyclopropene compound, and the papaya remain in the modified atmosphere package for at least two hours. In some embodiments, the modified-atmosphere package is constructed so that the transmission rate of oxygen for the entire package is from 200 to 40,000 cubic centimeters per day per kilogram of papaya.

METHOD FOR CONTROLLED VENTING OF A CHAMBER

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The present invention provides apparatus and methods for adjusting the atmosphere within a substantially sealed chamber containing respiring produce. The chamber of the present invention includes inlet means to permit ambient atmosphere to enter the chamber, and outlet means to permit chamber atmosphere to exit the chamber. Methods using apparatus of the present invention comprise: (a) monitoring the oxygen concentration within the chamber;(b) following detection that the oxygen concentration in the chamber has fallen below a predetermined amount, opening the inlet means so that the amount of oxygen in the chamber increases; and(c) removing carbon dioxide from the chamber atmosphere substantially at a predetermined rate, the predetermined rate having been selected such that the carbon dioxide concentration within the chamber atmosphere does not substantially exceed a predetermined amount. The methods may also comprise opening the inlet means for a time that is approximately proportional to the difference between the detected oxygen concentration and an oxygen setpoint.

Molecularly Imprinted Polymer For Wine Extraction

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Disclosed herein are compositions of, and methods of use for, molecularly imprinted polymers useful for extracting and/or detecting target molecule compounds of wine.
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