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1. 发明授权

US10004242B2 Infusion methods and products 有权
公开(公告)号：US10004242B2
公开(公告)日：2018-06-26
申请号：US13081344
申请日：2011-04-06
申请人： Soumya Roy , Kellie Denson , Harold L. Mantius
发明人： Soumya Roy , Kellie Denson , Harold L. Mantius
IPC分类号： A23L1/31 , A23B7/08 , A23B7/158
CPC分类号： A23B7/085 , A23B7/158
摘要： The present specification provides, e.g., processes for infusing food bodies with infusion formulations, including long chain molecules such as soluble corn fiber, and provides food products infused with such formulations. Also provided are infusion formulations for performing such methods.

2. 发明申请

US20170135380A1 PRE-SEASONED JERK FOOD PRODUCT 审中-公开
公开(公告)号：US20170135380A1
公开(公告)日：2017-05-18
申请号：US14942901
申请日：2015-11-16
申请人： Althea Stewart , Natasha Campbell
发明人： Althea Stewart , Natasha Campbell
IPC分类号： A23L1/31
CPC分类号： A23L27/88 , A23B4/06 , A23B7/04 , A23L13/03 , A23L13/428 , A23L13/57 , A23L13/70 , A23L17/75 , A23L19/05
摘要： A pre-seasoned, ready to cook or packaged frozen food product comprising a base food component such as meat or poultry, coated with a Jamaican jerk spice seasoning comprising herbs, spices and salt for a predefined period of time, followed by aseptic packaging and freezing for attaining optimum shelf life. The seasoning composition may comprise either a dry mix of spices or a wet marinade.

3. 发明授权

US09504264B2 Method for preparing meat slices 有权
标题翻译：肉片的制备方法
公开(公告)号：US09504264B2
公开(公告)日：2016-11-29
申请号：US14501609
申请日：2014-09-30
申请人： HOLLYMATIC CORPORATION
发明人： Erik Bauer
IPC分类号： A22C17/00 , A23L1/31 , A23L1/315
CPC分类号： A22C17/0033 , A22C17/0006 , A22C17/0013 , A22C17/002 , A23L13/00 , A23L13/50 , A23L13/55
摘要： A method for cutting a meat portion to make a plurality of meat slices includes cutting the meat portion from an edge of a first end towards a second position before an edge of a second end spanning a horizontal lengthwise direction in a first cut; and cutting the meat portion from the edge of the second end towards a first position before the edge of the first end spanning the horizontal lengthwise direction in a second cut.
摘要翻译：切割肉部以制造多个肉片的方法包括：在第一切割中跨越水平长度方向的第二端的边缘之前，将肉部从第一端的边缘切割到第二位置; 以及在所述第一端的所述第一端的边缘在第二切口中跨越所述水平纵向方向，将所述肉部从所述第二端的边缘切割到第一位置。

4. 发明授权

US09491957B2 Method of making a cooked food product having a fried appearance 有权
标题翻译：制作具有油炸外观的熟食品的方法
公开(公告)号：US09491957B2
公开(公告)日：2016-11-15
申请号：US12613651
申请日：2009-11-06
申请人： David Z. Ovadia , Kathleen A. Hunkins , Cecelia K. Tham
发明人： David Z. Ovadia , Kathleen A. Hunkins , Cecelia K. Tham
IPC分类号： A23L1/025 , A23L1/01 , A23L1/212 , A23L1/31 , A23L1/315 , A23L1/317 , A23L1/322
CPC分类号： A23L5/15 , A23L5/10 , A23L5/17 , A23L13/03 , A23L13/06 , A23L13/57 , A23L13/62 , A23L15/10 , A23L19/05
摘要： A method of making a cooked food product having a fried appearance comprises assembling a food product having a weight of approximately 1 to 4 ounces (28.3 to 113.4 grams). The food product is heated with microwave energy at a frequency of approximately 800 to 3000 MHz, at a power of approximately 0 to 50 Watts per ounce (28.3 grams) of product, and for approximately 0 to 80 seconds. The food product is coated with a coating layer to form a coated food product. The coated food product is heated in an impingement oven at a temperature of approximately 400 to 600° F. (200 to 325° C.) for less than approximately 140 seconds to form the cooked food product with a fried appearance.
摘要翻译：制作具有油炸外观的熟食品的方法包括组装重量约1至4盎司（28.3至113.4克）的食品。食品以约800至3000MHz频率的微波能量加热，功率约为0至50瓦/盎司（28.3克）的产品，约为0至80秒。该食品涂覆有涂层以形成涂覆的食品。涂覆的食品在约400至600°F（200至325℃）的温度的冲击烘箱中加热少于约140秒以形成具有油炸外观的熟食品。

5. 发明授权

US09488632B2 Reheating cooked food such as meat 有权
标题翻译：加热煮熟的食物如肉
公开(公告)号：US09488632B2
公开(公告)日：2016-11-08
申请号：US14909291
申请日：2014-07-28
申请人： KONINKLIJKE PHILIPS N.V.
发明人： Gang Wang , Yun Chen
IPC分类号： G01N33/12 , H05B6/64 , A23L1/01 , G01N21/31 , A23L1/31 , G01N21/27 , G01N21/3563 , H05B6/66 , H05B6/68
CPC分类号： G01N33/12 , A23L5/15 , A23L13/00 , A23V2002/00 , G01N21/27 , G01N21/314 , G01N21/3151 , G01N21/3563 , G01N2021/3155 , G01N2201/061 , H05B6/6467 , H05B6/664 , H05B6/687
摘要： In order to provide reheating of cooked food that leads to an improved result of the reheated food, e.g. meat, in a facilitated manner, an apparatus (10) for reheating cooked food is provided that comprises a container (12) for receiving food to be reheated, a sensing module (16), a heating module (18), and a processing unit (20). The sensing module is provided with an emitter arrangement (22) configured to emit at least light as first sensing radiation (SRA1) with a first sensing peak wavelength (SWL1), and light as second sensing radiation (SRA2) with a second sensing peak wavelength (SWL2). The first and the second sensing radiations have different reflecting characteristics in relation with fat and protein in the food, e.g. meat to be reheated. The sensing module is also provided with a sensor arrangement (24) configured to detect light with the first sensing peak wavelength and light with the second sensing peak wavelength; wherein the light is reflected by the food. The heating module is configured to provide energy to the food arranged in the container by at least one heating radiation source (30) for heating the food in dependency of a determined fat/protein ratio. The processing unit is configured to determine the fat/protein ratio (32) of the food arranged in the container based on the detected light reflected by the food. The processing unit is configured to determine operating parameters (38) of the heating module, and to control the heating radiation source to emit light as first heating radiation (HRA1) with a first heating peak wavelength (HWL1), and light as second heating radiation (HRA2) with a second heating peak wavelength (HWL2). A power output of the first heating peak wavelength and the second heating peak wavelength is adapted to have a different absorption characteristics relating to fat and protein of the food/meat.
摘要翻译：为了提供煮熟的食物的再加热，其导致再加热的食物的改善的结果，例如，提供一种用于再加热烹饪食物的设备（10），其包括用于接收待加热食物的容器（12），感测模块（16），加热模块（18）和处理单元（20）。感测模块设置有发射器布置（22），其被配置为至少发射具有第一感测峰值波长（SWL1）的第一感测辐射（SRA1）的光，以及具有第二感测峰值波长的第二感测辐射（SRA2）（SWL2）。第一和第二感测辐射与食物中的脂肪和蛋白质具有不同的反射特性，例如。要加热的肉感测模块还设置有传感器装置（24），其被配置为检测具有第一感测峰值波长的光和具有第二感测峰值波长的光; 其中光被食物反射。加热模块被配置为通过至少一个加热辐射源（30）向布置在容器中的食物提供能量，用于根据确定的脂肪/蛋白质比例加热食物。处理单元被配置为基于由食物反射的检测光来确定在容器中布置的食物的脂肪/蛋白质比（32）。处理单元被配置为确定加热模块的操作参数（38），并且控制加热辐射源发光作为具有第一加热峰值波长（HWL1）的第一加热辐射（HRA1），以及作为第二加热辐射的光（HRA2），具有第二加热峰值波长（HWL2）。第一加热峰值波长和第二加热峰值波长的功率输出适于具有与食物/肉类的脂肪和蛋白质相关的不同吸收特性。

6. 发明申请

US20160295898A1 STABILIZATION OF HEATED FOOD SUBSTRATES 审中-公开
标题翻译：加热食品底物的稳定性
公开(公告)号：US20160295898A1
公开(公告)日：2016-10-13
申请号：US14683752
申请日：2015-04-10
申请人： Crisp Sensation Holding S.A.
发明人： Wilhelmus Johannes Gerardus Michiels , Bianca Van der Kolk
IPC分类号： A23L1/31 , A23L3/3562 , A23L1/01
CPC分类号： A23L5/10 , A23B4/08 , A23L13/03 , A23L13/422 , A23L13/432 , A23L13/57 , A23L17/00 , A23L19/05 , A23V2002/00 , A23V2200/21 , A23V2250/50362 , A23V2250/50364 , A23V2250/51088 , A23V2250/5114 , A23V2200/22 , A23V2250/5086 , A23V2250/5118 , A23V2250/5428
摘要： A method of manufacture of a food product configured to be reheated in a microwave, thermal or convection oven, comprising wholly or partially impregnating a substrate with a stabilizer composition; wherein the stabilizer composition includes: one or more gums selected from the group consisting of carrageenan gums; locust bean gum; guar gum; xanthan gum; gellan gum and mixtures thereof in a concentration of 5 wt % to 30 wt %; salt selected from sodium chloride, potassium chloride and combinations thereof in a concentration of 10 wt % to 50 wt %; one or more polyglucose components selected from the group consisting of maltodextrin; polydextrose; starch and combinations thereof in a concentration of 20 wt % to 60 wt %, calculated by weight of dry matter; a phosphate component in a concentration of 0 to 7.4 wt %; and optional further edible ingredients in a concentration of 0 to 40 wt %; wherein the concentration ranges given add up to total 100 wt %.
摘要翻译：一种制造食品的方法，其配置为在微波炉，热或对流烘箱中再加热，包括用稳定剂组合物全部或部分浸渍衬底; 其中所述稳定剂组合物包括：一种或多种选自角叉菜胶的牙龈; 刺槐豆胶; 瓜尔胶黄原胶; 结冷胶及其混合物，浓度为5重量％至30重量％; 选自氯化钠，氯化钾及其组合的盐，浓度为10重量％至50重量％; 一种或多种选自麦芽糖糊精的聚葡萄糖组分; 聚右旋糖淀粉及其组合，其重量为20重量％至60重量％; 浓度为0〜7.4重量％的磷酸盐成分; 和可选的其他可食用成分，浓度为0至40重量％; 其中给出的浓度范围总计为100重量％。

7. 发明授权

US09402413B2 Method for moulding three-dimensional products using removable moulds 有权
标题翻译：使用可移动模具成型三维产品的方法
公开(公告)号：US09402413B2
公开(公告)日：2016-08-02
申请号：US14312029
申请日：2014-06-23
申请人： MAREL STORK POULTRY PROCESSING B.V.
发明人： Maurice Eduardus Theodorus Van Esbroeck , Hendricus Franciscus Jacobus Maria Van De Eerden , Petrus Christianus Marius Janssen , Adrianus Josephes Van Den Nieuwelaar
IPC分类号： A23P1/10 , A22C7/00 , A21C11/00 , A22C17/00 , A23L1/31
CPC分类号： A23P30/10 , A21C11/00 , A22C7/0038 , A22C7/0046 , A22C7/0069 , A22C17/0006 , A23L13/03
摘要： The invention provides methods and systems for molding three-dimensional products from a mass of foodstuff. The systems include a rotatable drum provided with mold holders that accept removable molds that are filled with the mass of foodstuff to form the three-dimensional products. The method includes use of the system to fill removable molds in filling operations to form the three-dimensional products.
摘要翻译：本发明提供了用于从大量食品模制三维产品的方法和系统。这些系统包括设置有模具保持器的可旋转滚筒，该模具保持器接受填充有大量食品的可移除模具以形成三维产品。该方法包括使用该系统在填充操作中填充可移动模具以形成三维产品。

8. 发明授权

US09346314B2 Pigment transfer sheet for foods 有权
标题翻译：食品色素转移片
公开(公告)号：US09346314B2
公开(公告)日：2016-05-24
申请号：US13375775
申请日：2010-05-28
申请人： Chieko Yokohara , Katsuhiko Yamada
发明人： Chieko Yokohara , Katsuhiko Yamada
IPC分类号： A23L1/27 , B44C1/17 , A23L1/275 , A23L1/00 , A23L1/31 , A23L1/314 , A23L1/32 , A23L1/01
CPC分类号： B44C1/17 , A23L5/00 , A23L5/10 , A23L5/42 , A23L5/43 , A23L5/44 , A23L5/47 , A23L13/03 , A23L13/428 , A23L15/00 , A23P20/19
摘要： An object of the present invention is to efficiently dispose a good coloring layer without any pigment bleeding/irregularity on the surface of the food product during cooking a meat product.The present invention provides a pigment transfer sheet for foods having a heat-resistant and water-resistant substrate and a transferable transfer coloring layer disposed on the substrate, wherein the transfer coloring layer contains a water-soluble pigment and at least one binder.
摘要翻译：本发明的目的是在烹饪肉制品期间有效地处理食品表面上没有任何颜料渗出/不规则的良好着色层。本发明提供一种具有耐热性，耐水性的基材的食品用颜料转印片和设置在基材上的可转印着色层，其中转印着色层含有水溶性颜料和至少一种粘合剂。

9. 发明授权

US09332779B2 Dried food products formed from cultured muscle cells 有权
标题翻译：由培养的肌肉细胞形成的干食品
公开(公告)号：US09332779B2
公开(公告)日：2016-05-10
申请号：US14615354
申请日：2015-02-05
申请人： Modern Meadow, Inc.
发明人： Francoise Suzanne Marga
IPC分类号： A23L1/314 , A23L1/31 , A23L1/00
CPC分类号： A23L1/31418 , A23L1/31445 , A23L13/00 , A23L13/422 , A23L13/428 , A23P10/00 , A23V2002/00
摘要： Dehydrated, edible, high-protein food products formed of cultured muscle cells that are combined (e.g., mixed) with a hydrogel (e.g., a plant-derived polysaccharide) are described. These food products may be formed into a chip (e.g., snack chip), that has a protein content of greater than 50%. One or more flavorants may also be included.
摘要翻译：描述由与水凝胶（例如，植物来源的多糖）组合（例如混合）的培养的肌肉细胞形成的脱水，可食用的高蛋白食品。这些食品可以形成蛋白质含量大于50％的芯片（例如，小吃片）。还可以包括一种或多种调味剂。

10. 发明申请

US20160037788A1 METHOD OF CUTTING A PORK LOIN AND A BONELESS PORK LOIN PRODUCT 审中-公开
标题翻译：切割工作环境和无缝焊接产品的方法
公开(公告)号：US20160037788A1
公开(公告)日：2016-02-11
申请号：US14820943
申请日：2015-08-07
申请人： Tyson Foods, Inc.
发明人： Collin Hunter Corbin , Robert Ty Baublits , Richard Strickland , Edward J. Yancey, II
IPC分类号： A22C17/00 , A23L1/318 , B26D3/24 , A23L1/31
CPC分类号： A22C17/0033 , A23L13/00 , A23L13/70
摘要： A meat product and method of cutting a boneless elongated meat member are disclosed. The elongated meat member is the loin of a hog carcass; the elongated meat member has a first end, a second end, and a longitudinal axis between the first and second ends. The method includes separating the elongated meat member into at least three elongated meat portions, two exterior elongated meat portions, and an interior elongated meat portion between the two exterior portions, the interior elongated meat portion is substantially in the shape of a rectangular prism. The separating step includes cutting the elongated meat member end to end in substantially the same direction of the longitudinal axis the length of the elongated meat member. The method also includes dividing the boneless elongated meat member into a plurality of smaller meat pieces by cutting the boneless elongated meat member substantially perpendicular to the longitudinal axis.
摘要翻译：公开了切割无骨细长肉构件的肉制品和方法。细长的肉成分是猪屠体的腰部; 细长的肉构件具有在第一和第二端之间的第一端，第二端和纵向轴线。该方法包括将细长肉部分分成至少三个细长肉部分，两个外部细长肉部分和两个外部部分之间的内部细长肉部分，内部细长肉部分基本上呈矩形棱柱形。分离步骤包括将细长的肉构件端部在纵向轴线的基本相同的方向上切割成细长肉部件的长度。该方法还包括通过切割基本上垂直于纵向轴线的无骨细长肉构件将无骨细长肉部分分成多个较小的肉片。

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