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 patents: 158
Last issue date: 10/18/2011

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Number	Title	Issue Date
4521439	Blanching process A process for blanching vegetables wherein the vegetables are subjected to a first blanching step for a period of from 1 to 30 seconds at a temperature from 90° C. to 100° C. in water or steam and then to a second blanching step for a period of from 1 t...	06/04/1985
4510165	Taco shell forming and cooking method A machine forms tortillas into cooked taco shells using a conveyor with a plurality of complementary, vertically extending forming elements which shift from a nested to an open condition as the conveyor sprockets are traversed for feeding and discharging ...	04/09/1985
4502374	Clamshell basket A cooking basket for use in upwardly open cooking chamber adapted to receive a heat transfer fluid with heater means to selectively heat the heat transfer fluid where the basket is generally cylindrical in shape and adapted to be selectively disposed with...	03/05/1985
4498376	Pizza cooking utensil A pizza cooking utensil comprising a housing having one open end adapted to be disposed adjacent the hot surface of a cooking grill and the opposite end closed by a removable cover, a partition provided in the interior of the housing separating the interi...	02/12/1985
4457947	Automatic cooking method A consumer operated frying machine receives food in an open-top container, transfers the food to a frying station for cooking in hot oil, and returns the cooked food to its original container for consumption. Cooking oil is continuously heated, filtered a...	07/03/1984
4444797	Heat treatment of particulate solid materials In a batch method for the heat treatment of particulate solid material, especially food materials, the vessel in which the heat treatment takes place is essentially a jacketed pressure vessel (1) in which the material is tumbled while being heated, and in...	04/24/1984
4438683	Apparatus for dispensing individual orders of a hot food product and components usable therewith An apparatus and method for dispensing individual orders of a hot food product. The apparatus is designed to use a food product provided in a dehydrated form, such food product being readily reconstituted by the addition of a liquid. The apparatus include...	03/27/1984
4348421	Process for reconstituting dehydrated food A utensil for reconstituting a two-component dehydrated dish includes three approximately cup-shaped container members having each a bottom wall and an annular wall transverse to the bottom wall and bounding an open side of the member opposite the bottom ...	09/07/1982
4336274	Whole blue crab freezing process An improved quick-freezing process for whole blue crabs to be subsequently served whole as steamed crabs with enhanced flavor and providing extended shelf life without loss of flavor or texture. The process includes the steps of quick cooking whole blue c...	06/22/1982
4315950	Method for cooking hamburger patties Hamburger patties are rapidly cooked with reduced shrinkage in a water base cooking liquid. A cooking appliance is provided having a plurality of parallel spaced heat transfer fins. An array of projecting cooking grills on which the hamburger patty is imp...	02/16/1982
4315039	Process for peeling tomatoes under vacuum Improved process for peeling tomatoes under vacuum comprises the step of instantaneously connecting the container of the tomatoes to a vacuum vessel and, immediately after, the step of closing this connection and connecting the said container to a vacuum ...	02/09/1982
4278697	Method of transferring heat to food articles This invention provides a novel method of and an apparatus for transferring heat to food articles. Basically, the novel method of the present invention comprises: supporting food articles on support means located within a chamber; and forcing a heated liq...	07/14/1981
4278597	Protein isolate having low solubility characteristics and process for producing same The present invention provides a process for the production of a protein isolate having low solubility with excellent functional properties as a complete or partial replacement for milk co-precipitate in a non-aqueous, "creme" filling used in cookies, sna...	07/14/1981
4276314	Method of preparing hash brown potato product A process for preparing a frozen hash brown potato product including cooking raw potato slabs, cooling cooked potato slabs, cooling the cooked potato slabs to a temperature of approximately 40° to 45° F. and then immediately shredding the cooled potato ...	06/30/1981
4276316	Process for treating nuts A process including dry blanching of raw nuts is described. The nuts are heated with a gas at a temperature of 125° to 175° C. for 30 to 180 seconds and then immediately cooled to below 35° C. within 5 minutes prior to blanching. This provides improved...	06/30/1981
4256775	Method for cooking food in a pressure vessel Method and pressure vessel for cooking food. The pressure vessel is divided into two zones one of which receives the food to be cooked and the other of which may receive a predetermined quantity of liquid. The pressure vessel is periodically pivoted durin...	03/17/1981
4228196	Process for preparing precooked potato products Precooked potato products are prepared by a process wherein the potatoes are washed, peeled, and treated whole or cut into pieces. The so-prepared potatoes are cooked at a temperature below the temperature at which sloughing of the potato surface would oc...	10/14/1980
4214514	Cooker for individual portions of particulate foodstuff A cooker for foodstuff in particulate form, in particular pasta, comprises a plurality of perforate pots, each of which is of a size to cook an individual portion. The pots are individually movable vertically in a tank between a raised position and a lowe...	07/29/1980
4214013	Continuous pressure cooking method A continuous cooking or sterilizing process employs apparatus wherein particulate foods are cooked under pressure in and by the cooking sauce with which the food is eventually packed in containers. The sauce is externally heated in a heat exchanger to the...	07/22/1980
4194016	Process for preparing precooked fruits and vegetables Precooked fruits or vegetables are prepared by a process wherein the fruits and vegetables are cooked to their centers at a temperature below the temperature at which sloughing of the surface tissue would occur if the fruits or vegetables were cooked to t...	03/18/1980
4189504	Method of cooking foods A method and apparatus for cooking corn is disclosed whereby corn particles are immersed in water in a cooking vessel to form a mass of corn particles, and the water is circulated throughout said mass. The temperature of the mass is raised and the corn pa...	02/19/1980
4164590	Low liquid volume retort method A low liquid volume retort method is provided wherein a tunnel is disposed within and spaced from the side walls and cover of a retort. A plurality of spaced containers are loaded in the tunnel, and a liquid maintained at a temperature different from that...	08/14/1979
4134998	Spray cooking of food articles Pressurized sprays of a liquid cooking medium are directed against food articles disposed on a support means until said articles are cooked. The sprays are directed simultaneously and aligned in a common plane with one another against opposed sides of eac...	01/16/1979
4133898	Process for preparing quick-cooking rice Quick-cooking white, brown, and wild rices are prepared by a process wherein the rice is soaked in water, cooked, and dried in a centrifugal fluidized bed drier while being tumbled at at least two different centrifugal forces....	01/09/1979
4132809	Contextured semimoist meat analogs This invention relates generally to formulation and manufacture of a meat substitute (and meat extender) base derived from textured soy protein particles and a "functional protein source" such as whey solids, skim milk solids, egg solids and/or wheat glut...	01/02/1979
4123560	Method for flash cooking food A method and apparatus for rapidly cooking food which includes pressing food directly against a very hot cooking surface with a liquid interface therebetween while the food is submerged in a heated cooking liquid, such as a water-base broth. The cooking s...	10/31/1978
4120981	Method of cooking food Significantly improved cooking of food is achieved in machines which tumble the food in a rotating heated vessel. In one embodiment a food-containing vessel rotates past an electric heater which supplies heat to the vessel. The vessel has a cap provided w...	10/17/1978
4113889	Process for making hydrated peanut products and products made thereby Shelled peanuts, preferably blanched, are pressed to remove fat from the peanuts and then are cooked in water for a time sufficiently to gelatinize starch and coagulate proteins and also inactivate enzymes while destroying microorganisms. The cooked nuts ...	09/12/1978
4087563	Method for processing fishes A dressed body of a fish, which is obtained by cutting off the head part and removing the internal organs of the fish therefrom, is sliced into upper and lower fish fillets and a part mainly consisting of the vertebra thereof. The thus obtained upper and ...	05/02/1978
4068011	Method of peeling onions by scalding and cutting Whole raw onions, as harvested, are cleaned and scalded sufficiently to slicken the membrane interface between the outermost and next inner layers of flesh without appreciably affecting the interfaces between subsequent layers of flesh. The root and stem ...	01/10/1978
4059919	Heat treating particulate material The invention provides a method and apparatus for the hydration and/or cooking of a particulate material, for example grain which is to be used as a nutrient medium for mycelium growth in the production of mushroom spawn, or food products such as peas, be...	11/29/1977
4058635	Method of treating a foodstuff in an oven with moisture An article of food is heated in an oven in which air is circulated. Moisture in the form of steam or a water spray is added to the air as it circulated several times during the cooking or thawing cycle according to a program. Each moisture dose and the le...	11/15/1977
4035194	Process of treating soybeans to produce soybean extract, soybean oil, and soybean meal therefrom A method of obtaining a plurality of products from soybeans comprising the steps of adding a quantity of water to soybeans in a predetermined ratio to provide a water-soybean mixture and soaking said soybeans for a predetermined period of time, cooking sa...	07/12/1977
3997678	Passing an electric current of 50-60 cps through potato pieces during blanching In the process of preparing deep-fried potato products such as chips or French fries, the conventional blanching step comprising washing and pre-heating before the actual cooking in oil is replaced by novel blanching step. In this process step, the cut po...	12/14/1976
3996385	Method and device for preparing foodstuffs with direct passage of electric current The present invention relates to a method and device for the processing of organic substances, particularly the preparation of comestibles such as potatoes, with direct passage of electric current in an electrolyte. The method is distinguished in that the...	12/07/1976
3958503	Spaghetti cooking system A system for cooking spaghetti and similar pasta products includes a cooking section and a storage section with means for supplying water alternately to either section. The cooking section is equipped with a cook pot having conventional electric or gas he...	05/25/1976
3944678	Process for the fast cooking of metered quantities of foodstuff A process for cooking quantities of foodstuffs comprises introduction of food and water into a pressurized cooking chamber where the food is cooked under pressure at temperatures of over 100°C. The cooked food is then conveyed into a centrifugal separato...	03/16/1976
3932675	Method for timed cooking of a food product A digital cooking timer responsive to the temperature of a cooking medium and incorporating minimum and maximum time decoders to insure that the cooking period is within a predetermined range is described. An interval timer sets up a counting period upon ...	01/13/1976

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Class 426/509 - Cooking or blanching