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| Number | Title | Issue Date |
| 8039035 | 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 includes 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 pro... | 10/18/2011 |
| 7678401 | 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... | 03/16/2010 |
| 7425301 | Method for providing ozone sanitation of fruits and vegetables The present invention features an ozone sanitation device and system and a method of using the same to sanitize various objects in various environments. The present invention is particularly adapted to be used to sanitize food products, such as fruit and vegetable p... | 09/16/2008 |
| 7413760 | Puffed grain flake and method of preparation Visually appealing heterogeneous puffed flaked Ready-to-Eat (“R-T-E”) cereal products with varied texture and density have a first continuous denser portion and a second discontinuous portion in the form of more highly puffed discrete regions. The R-T-E cereal p... | 08/19/2008 |
| 7396555 | Method for making a low carbohydrate dough A method for making a low or reduced carbohydrate dough for making snack food products with a reduced carbohydrate content. Legumes such as soybeans are cooked near boiling, drained, and milled. Dry ingredients such as starch, fiber, and/or protein can be added to l... | 07/08/2008 |
| 7357954 | Process for preparing instant rice and product thereof Milled rice grains are primarily immersed, and at least surface layers of the grains are converted to the alpha-type. The rice grains are then preliminarily dried and consummatively polished, and are further subjected to secondary immersing and secondary alpha-type ... | 04/15/2008 |
| RE40232 | Method for processing food product A method and rotary blancher for processing food product using a heat transfer medium and directed flows of a fluid that can comprise a liquid, a gas, a vapor or a combination thereof. The directed flows can be discharged from orifices or banks of orifices that are ... | 04/08/2008 |
| 7330778 | Method for determining the operating parameters of a system comprising a cooling chamber A method for determining the operating parameters of a system for cooling articles. The temperature of the articles, as they leave a chamber, is predicted. The prediction is made on the basis of operating parameters of the chamber, thermodynamic and physical charact... | 02/12/2008 |
| 7285299 | Surface pasteurization of cooked food products A method of surface pasteurizing precooked food products which are contained in packages. The method preferably comprises the steps of continuously heating the packages of the precooked food product such that the outer surfaces of the products contained within the p... | 10/23/2007 |
| 7258881 | Conveyorized oven with moisture laden air impingement and method A conveyor oven having a heating chamber and an oven chamber. A conveyor is disposed in the oven chamber to convey food products between an entry port and an exit port. An air impingement assembly is disposed to provide jets of impingement air toward the food produc... | 08/21/2007 |
| 7208701 | Method of steam cooking A method of cooking food with steam in an automatic household oven comprises receiving a user inputted cooking temperature, receiving a user inputted steam level, and implementing a preprogrammed steam cooking cycle based on the user inputted cooking temperature and... | 04/24/2007 |
| 7208188 | 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 met... | 04/24/2007 |
| 7182967 | Method for sterilizing canned ackee A method for sterilizing canned ackee using an acidic brine solution placed into a container holding either whole or diced ackee arils and heating the container and ackee arils within to a temperature not to exceed the boiling point of water. ... | 02/27/2007 |
| 7169426 | Freezing vegetables The present invention relates to a process for the production of a frozen vegetable or part thereof, wherein said process comprises the steps: (i) heat-treating a vegetable or part thereof; (ii) under-cooling to a ... | 01/30/2007 |
| 7144596 | Apparatus for cooking meat and methods of cooking same An apparatus and methods for cooking meat are provided. The apparatus preferably includes a base having at least one liquid container connected to an upper surface of the base and a liquid collecting cavity formed in the upper surface of the base between outer walls... | 12/05/2006 |
| 7108882 | Surface treatment of animal tissue A method for surface treating animal tissue is provided by the invention. The method includes the steps of providing animal tissue having an average size of between about 0.5 inch and about 16 inches in length, introducing the animal tissue into a bath provided at a... | 09/19/2006 |
| 7081264 | Process for debittering peanut hearts The present invention has methods for preparing a processed peanut product containing high levels of peanut hearts material, with the peanut heart material being substantially stripped of bitter taste so as to provide debittered peanut hearts of comparable taste to ... | 07/25/2006 |
| 7069841 | Steam shrimp cooker A steam cooker for cooking foodstuffs, especially shellfish such as shrimp, in a continuous cooking process in a pure saturated-steam environment at 100° C. and atmospheric pressure. The cooker comprises a cooking chamber covered by an enclosure movable between a r... | 07/04/2006 |
| 7060313 | Citrus peel processing system and method A method and system for processing citrus peel to produce food grade products and environmentally safe liquid discharge, by cutting mixing, heating, separating, pressing and drying the citrus peel. ... | 06/13/2006 |
| 7060941 | Method for baking a dessert using steam A method of baking a dessert using steam in an automated household oven comprises a first heating step where a heating system preheats a cooking cavity to a first temperature at a first heating rate and a second heating step where the heating system preheats the coo... | 06/13/2006 |
| 7014875 | Continuous enzymatic precooking for the production of an instant corn flour for snack and tortilla Precooked and partially debranned corn flour is continuously produced by an enzymatic precooking using a commercial endoxylanase and endoamylase blend as a processing aid. The low-temperature and near neutral-pH precooking with an endoxylanase and endoamylase soluti... | 03/21/2006 |
| 6908637 | Process for debittering peanut hearts The present invention involves methods for preparing a processed peanut product containing high levels of peanut hearts material, with the peanut heart material being substantially stripped of bitter taste so as to provide debittered peanut hearts of comparable tast... | 06/21/2005 |
| 6896925 | Cooking salt formulations and methods The present invention relates to cooking salt formulations and related additives and aqueous cooking compositions to be used to prepare foods. Various foods including pasta, rice, fresh and frozen vegetables and meats may be instilled with unexpectedly desirable org... | 05/24/2005 |
| 6892628 | Self-basting cooking apparatus and method A cooking apparatus (100) includes a housing (102), a food supporting structure (202), such as a grill and/or a rotisserie and a heat source below the food supporting structure. A delivery tube (114) ends in a plurality of nozzles (206... | 05/17/2005 |
| 6846504 | Method of cooking complete meal in one vessel A method of cooking a complete meal in one vessel involving placing specified types of foods in a specific sequence of layers within the vessel, along with appropriate flavorings, so that the various foods retain their separate flavors and structural integrity and c... | 01/25/2005 |
| 6777009 | Cooking appliance and method of use The present invention is directed to an improved cooking appliance, method of use and the product cooked in accordance with the invention. The invention includes a computerized controller for use with a cooking appliance, such as a deep-fat fryer. The invention empl... | 08/17/2004 |
| 6767570 | Process for producing ready-to-eat shaped rice foods having visible rice grains The present invention teaches a process for making ready-to-eat, shaped rice products having a texture comprised of visible, fully-cooked rice grains joined together; said process utilizes three rice-cooking steps. In the first rice-cooking step, the rice grains are... | 07/27/2004 |
| 6692783 | Method and apparatus for internally seasoning meat prior to and during cooking A method and apparatus for distributing the residual flavor from herbs and aromatics into the interior of meat for seasoning prior to and during cooking. The apparatus comprises a reservoir for holding the aromatics in the form of a tapered, split, meat-p... | 02/17/2004 |
| 6663907 | Method and apparatus for the rapid cooking of edible pastas such as spaghetti and the like, particularly for home use A method and apparatus for the rapid cooking of edible pastas such as spaghetti and the like, particularly for home use, consisting of pre-heating a cooking chamber (3), of inserting into the cooking chamber a predetermined quantity of pasta (4) and essen... | 12/16/2003 |
| 6596335 | Refrigerated ready to eat aseptically produced rice pudding A rice pudding formulation which incorporates 2-16% dry weight parboiled medium grain rice which is processed by ultra-high temperature treatment of at least 230° F. for a time effective to produce sporecidal activity and to produce a rice pudding produc... | 07/22/2003 |
| 6582745 | Self-basting cooking apparatus and method A cooking apparatus (100) includes a housing (102), a food supporting structure (202), such as a grill and/or a rotisserie and a heat source below the food supporting structure. A delivery tube (114) ends in a plurality of nozzles (206) spaced from each o... | 06/24/2003 |
| 6576279 | Method for thermal processing and acidification of pasta products A method of making a shelf stable pasta, rice or noodle product, a shelf stable pasta rice or noodle product produced by that method is described.... | 06/10/2003 |
| 6572913 | Continuous cooking method employing hydrostatic pressure A method for cooking food includes heating a liquid cooking medium in a cooking vessel having a "U"-shaped structure having a height is sufficient, with sufficient medium added, to attain a hydrostatic pressure at a predetermined lower depth that is subst... | 06/03/2003 |
| 6569482 | Method for surface treating animal tissue A method for surface treating animal tissue is provided by the invention. The method includes the steps of providing animal tissue having an average size of between about 0.5 inch and about 16 inches in length, introducing the animal tissue into a bath pr... | 05/27/2003 |
| 6565911 | Method of producing frozen blanched green agricultural product A method of producing a frozen green agricultural product includes the step of blanching the green agricultural product. The blanching step includes the steps of, changing color of the green agricultural product bright, and swelling the green agricultural... | 05/20/2003 |
| 6528103 | Method for heat treating a continuous strand of food product and apparatus adapted therefor The invention relates to a product and process for blanching or cooking food strands wherein the food strand is conveyed through a blanching tank on a conveyor immersed within the tank, wherein the conveyor includes bearing members for allowing the food s... | 03/04/2003 |
| 6495180 | Acid reduced whole bean coffee and process A process for producing acid reduced coffee beans. An aqueous solution including potassium hydroxide and polyethylene glycol is applied to whole bean coffee immediately after roasting. The water from the solution dries, leaving a coating that reduces oxid... | 12/17/2002 |
| 6495183 | Cooking liquid treatment method A method for treating used cooking liquid from a cooking process includes the steps of removing a portion of the used liquid cooking medium from a cooking vessel and channeling it to a treatment vessel. The treatment vessel is sealable against a pressure ... | 12/17/2002 |
| 6472010 | Gelling system comprising carrageenan and coconut endosperm An elastic hydrous gel comprising a synergistic mixture of coconut endosperm and carrageenan, preferably in a ratio of at least 1, and more preferably at lest 5, parts coconut to 10 parts carrageenan by weight is disclosed. A process for making the gel is... | 10/29/2002 |
| 6455091 | Time saving method for preparing tapioca starch balls and the product thereof The present invention satisfies the long felt need in the beverage industry of a method of preparing tapioca starch balls that moves the time consuming, equipment demanding, and labor intensive process of precooking the dried tapioca starch balls to the t... | 09/24/2002 |
