Class 426/509 - Cooking or blanching

Subclass of Class 426 - Food or edible material: processes, compositions, and products
Definition: Processes wherein water contacts a food material so as to
No. of applications: 37
Last issue date: 05/24/2012

Application No.	Application Title	Issue Date
20120128860	PREPARATION OF VEGETABLE MATERIAL AND FOOD PRODUCTS The present invention relates to a method for preparation of a vegetable material, wherein a living plant is treated with a cytokinin prior to harvest. The invention also relates to a method for preparation of food products, as well as food products comprising the veget...	05/24/2012
20120128839	METHOD OF PROCESSING MEAT A method of processing meat is described. Embodiments of the method include treating a surface of intact meat while leaving a portion of an interior of the piece of intact meat uncooked. Surface treatment can reduce microorganism abundance on the surface. The surface-tr...	05/24/2012
20120082776	SYSTEM, METHOD AND APPARATUS FOR PROCESSING FOOD PRODUCTS A food processing system 10 comprising a cooking apparatus 12 and a cooling apparatus 14. The apparatus 12, 14 are similar and are configured for processing sausages which have casings which are fragile and easily ruptured. The apparatus 1...	04/05/2012
20120052174	PRECONDITIONER FOR EXTRUSION SYSTEMS Improved preconditioners (10) are provided for partial moisturization of human food or animal feed ingredients prior to downstream final processing thereof in an extruder (56) or pellet mill. The preconditioner (10) preferably includes an elongated ...	03/01/2012
20120045561	Energy-Saving Static Stirring Apparatus For Automatically Stirring A Fluid An energy-saving static stirring apparatus for automatically stirring a fluid includes a deflector adapted for stationary placement in a container that holds a fluid for boiling. The deflector may include at least one friction contact point for frictionally engaging the...	02/23/2012
20120040062	HYBRID BACON COOKING SYSTEM A method of making precooked meat pieces using a hybrid cooking system comprises preheating meat pieces to a temperature of at least approximately 140° F. to create preheated meat pieces. The preheated meat pieces are transferred to an oven heated with an external heat...	02/16/2012
20120034354	Food Heating System A food heating system has a container within which the food is to be heated. The food heating system also has a heater means for heating either or both of the food present in the container or a fluid heating medium present in the container. At least part of either or bo...	02/09/2012
20110151076	Processing and cooking of food with a low glycemic impact for the nutrition of diabetics, obese and for weight reducing diets In order to reduce the glycemic load in the daily nutrition of diabetics, obese and for weight-reducing diets, this invention claims cooking or baking processes and other procedures for food—rich in carbohydrates—in which, the structure of the raw complex carbohydra...	06/23/2011
20110117259	LIQUID MOVEMENT AND CONTROL WITHIN A CONTAINER FOR FOOD PREPARATION An apparatus and method for controlling the movement of liquids into and out of a container is described. The apparatus includes a main container for holding the food product, a liquid inlet for providing liquid into the main container with the food product, and a liqui...	05/19/2011
20110104349	APPARATUS AND METHOD FOR COOKING PORTIONED FOOD PIECES IN BATCHES An apparatus and method for cooking portioned food pieces in batches are disclosed. The apparatus comprises a cooking chamber for cooking the food pieces and a water removal chamber, beneath the cooking chamber, having a wastewater outlet, for discharging hot wastewater...	05/05/2011
20110038999	Cookware with reservoir An item of cookware having a reservoir for containing a cooking liquid is described herein. The cookware includes an outer surface sized for engagement with a cooking device and retention of one or more food items. A reservoir is disposed within the outer surface in a p...	02/17/2011
20110003048	ELECTRIC RICE COOKER AND METHOD OF COOKING RICE An electric rice cooker capable of increasing the water content of rice by a simple structure. The electric rice cooker (1) has a pot (10) in which food substances to be cooked including water and rice are contained, heating device (5, 6, 19) for he...	01/06/2011
20100310733	PRESSURIZED COOKING OVEN A pressurized cooking oven system is disclosed that includes an oven enclosure having front, back, top, bottom and side walls. A door is hingedly attached to one of the walls for sealing an opening in the walls. A heating system is connected to the enclosure for generat...	12/09/2010
20100310754	ALTERNATIVES TO FRENCH FRIES The present technology concerns the creation of healthy and appealing new foods made from tubers, such as healthy French Fries, and potato rings that have low surface area-to-volume ratios than the surface area-to-volume ratio of conventional potato products....	12/09/2010
20100303973	DEVICE TO EFFICIENTLY COOK FOOD Deep fryers and associated accessories providing increased efficiency and convenience in the production of deep-fried, steamed and boiled foods. Multiple cooking cycles and versatile food support means to fully cook foods are provided. Special advantages for larger unit...	12/02/2010
20100266734	PROCESS FOR MAKING A HEALTHY SNACK FOOD The present invention is directed towards a method for making a healthy snack food having an appearance and taste similar to conventional fried snack products without the use of an oil-frying process. The method of the present invention includes the steps of providing f...	10/21/2010
20100209589	Meat Flavoring Compositions and Methods for Making and Using Them The invention includes compositions and methods that provide savory, spicy, and unique seasoning for cooking meats. In embodiments, a food flavoring composition is provided which comprises one or more flavoring agents and one or more binder together forming a solid comp...	08/19/2010
20100196562	METHOD OF TREATMENT OF FRESH PRODUCE A method of treatment of fresh produce including blanching fresh produce, rapid cooling of the fresh produce following the blanching, and packaging the fresh produce following the rapid cooling....	08/05/2010
20100196572	METHOD AND DEVICE FOR COOKING FOOD SUCH AS RICE A device (17) for cooking food such as rice (4) is adapted to perform a cooking process which is performed by heating the food (4) under the influence of boiling water during a period of time. The device (17) comprises means (23) for c...	08/05/2010
20100015311	TRANSFER MECHANISM FOR USE WITH A FOOD PROCESSING SYSTEM A transfer mechanism for transferring food product from a compartment of a food processing system includes a conduit having a first end portion configured to be in communication with the compartment and a second end portion, a fluid discharge positioned substantially wi...	01/21/2010
20090304894	FISH-BASED FOODSTUFF The invention relates to a fish-based product comprising at least fish meat, water, a starch premix and phosphate(s) and a method of making same. The product is preferably in loaf form, is substantially solid and not substantially prone to flaking or crumbling in use. T...	12/10/2009
20090274815	RICE MODIFIER, COOKED RICE FOOD USING THE RICE MODIFIER, AND THOSE PREPARATION PROCESSES A rice modifier, containing a granular material sieved over 0.5 mm-opening (32-mesh) sieve at a content of 5% by weight or more and 100% by weight of less, having thermal solubility of equal to or higher than 20%, and containing starch at a content of equal to or larger...	11/05/2009
20090123597	Fiber containing compositions and methods of making and using same A composition comprising at least about 25% of a fiber component, by weight of the composition, provides a safe and effective amount of fiber component to a user. A method of producing such a composition is provided. Additionally a method of providing a safe and effecti...	05/14/2009
20090098260	Dehydrated Potato Flakes Dehydrated potato flakes prepared from potato slices, slivers and/or nubbins suitable for use in dough compositions used to make fabricated products. The dehydrated flakes are prepared such that the physical properties in the flake are controlled during processing. The ...	04/16/2009
20090087527	SHREDDED READY-TO-EAT CEREAL WITH OATS A method of producing cooked cereal grains containing a high level of whole oats for a shredded ready-to-eat cereal. The method begins by disposing a whole grain oat into a mixer. The whole grain oat has an exposed first starch. Next, a second whole grain is disposed in...	04/02/2009
20090035227	CONFECTIONERY PRODUCTS COMPRISING A TOOTH-FRIENDLY SWEETENER Confectionery products comprising a tooth-friendly sweetener, bioactive glass particles and at least one product additive, as well as processes for obtaining the products and various applications thereof....	02/05/2009
20080199594	METHOD OF ENHANCING A FOOD PRODUCT AND AN IMPROVED FOOD PRODUCT A method for enhancing a food product is provided. The enhanced food product is a bratwurst sausage product and the method comprises the steps of cooking the bratwurst sausage product, soaking the cooked bratwurst sausage product in a liquid bath, bringing the liquid of...	08/21/2008
20080089980	Hand-held oatmeal A hand-held oatmeal product is provided that is ready to eat. The oatmeal product may be packaged in a retortable pouch. Methods of making the oatmeal product are provided....	04/17/2008
20080075821	System and Method for Cooking-Cooling Food by Immersion Under Forced and Diffuse Convection The invention relates to a system and method for the immersion cooking/cooling of food in diffused forced convection. The inventive system comprises: a tank for housing the food to be cooked/cooled, filling/emptying means for filling the vessel with a cooking or cooling...	03/27/2008
20080026118	PROCESS FOR MAKING A HEALTHY SNACK FOOD The present invention is directed towards a method for making a healthy snack food having an appearance and taste similar to conventional fried snack products without the use of an oil-frying process. The method of the present invention includes the steps of providing f...	01/31/2008
20080008804	METHOD OF PROCESSING WHOLE POTATOES The invention is a process for processing whole unpeeled potatoes to result in a frozen potato which when cooked closely resembles a fresh potato cooked in a conventional oven. The process specifically restores moisture to a cooked potato and rehydrates the tissue and s...	01/10/2008
20070275153	Selective Withdrawal of Reducing Sugars During Blanching The invention relates to a process of producing a food product by heat-treating a food material containing reducing sugars, comprising the step of blanching the food material, wherein the blanching step comprises subjecting the food product to an active blanching medium...	11/29/2007
20060292277	Batch rice production system and improved microwavable, commercially sterile, shelf-stable rice product A batch rice production system suitable for retort sterilization operations is provided. The system comprises blanching a dry rice product to a desired hydration pick-up to yield a partially hydrated rice product; and topically coating the partially hydrated rice produc...	12/28/2006
20060068068	Accelerated steam generation method for convection steam cooking device A method of operating a steam food cooking device having a cooking cavity, a pool disposed below the cooking cavity; and a heat source for heating water in the pool so at to generate steam includes: a) in response to turning on the cooking device, initiating a water flo...	03/30/2006
20050196501	Cooking method and apparatus An apparatus and method are disclosed for cooking a foodstuff whereby the foodstuff is placed in the body of the apparatus which is then immersed in boiling water until the foodstuff is cooked. The apparatus includes an elongated tubular body having at opposite ends rem...	09/08/2005
20050084576	Method of producing a press-molded dried food material A molded dried food material which can be preserved at normal temperature, exhibits favorable rehydrating property with full of voluminous feeling when rehydrated, maintaining excellent taste, color and eat feeling without permitting the shape to be collapsed. A method ...	04/21/2005
20050037118	Blanching vegetables A method for blanching vegetable material comprising heat treating the vegetable material in a current of hot air at a temperature in the range from above 100° C. to 150° C. in an environment which substantially reduces evaporative loss of water from the vegetable mat...	02/17/2005

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Class 426/509 - Cooking or blanching