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9028905 Process for reducing oil and fat in cooked food with pea protein  
A process for cooking a food in oil and/or fat is provided. A dry pea protein mixture or an aqueous pea protein is added to a food prior to cooking. The amount of oil and/or fat absorbed by the...
8993025 Fryer and procedure for cooking in a small volume of oil  
A fryer is provided for cooking food in a small volume of oil. The fryer includes a main body with a seat for supporting a tilted tank designed to contain the volume of oil in a bottom angular...
8980102 Cooking medium systems having a single fill manifold, and methods of supplying a cooking medium using such systems  
A system for delivering a cooking medium of a cooking apparatus includes one or more cooking vessels. The system also includes a drain manifold in fluid communication with the cooking vessel, and...
8945648 Fried food product with reduced oil content  
A method and system for producing fried food pieces with reduced oil content is disclosed. The food pieces are immersion fried in hot oil at a first temperature to an intermediate moisture...
8850965 Device to efficiently cook food  
Deep fryers and associated accessories providing increased efficiency and convenience in the production of deep-fried foods. Preferred embodiments herein also may be versatile enough to, besides...
8816223 Fry station with integral portion weight sensing system and method  
A food portion preparation station has an integral portion weight sensing system configured for portion control. A fry ribbon with integral portion weight sensing includes a weight sensor and...
8808779 Method for reducing the oil content of potato chips  
A method is disclosed which reduces the oil content of a potato chip. The method teaches that a steeper, faster temperature drop upon initial introduction of the potato slice to the fryer,...
8789459 Food heating device  
In one embodiment, a food heating device includes a first platen and a first conveyor arranged and spaced to transport a food product between the first platen (501) and the first conveyor (503). A...
8765203 Process for seasoning low-fat snacks  
A method for preparing a low-fat snack food fries the snack food, removes some of the oil accumulated by the frying, re-applies oil onto the surface of the snack food and then applying a seasoning...
8741368 Method and apparatus for deep-frying foods  
A method for deep-frying foods in which the foods to be deep-fried are delivered to hot oil or fat and transported out of the hot oil after a predetermined residence time, wherein a steam zone...
8726793 Apparatus and method in the manufacture of low oil potato chips  
An apparatus for lipophilically conditioning potato slices, the apparatus with an elongate tank for containing a reservoir of oil, the tank having an upstream end and a downstream end, an elongate...
8646382 Convection recirculating fryer for cooking foods  
A convection recirculating food product fryer with a fry tank with and inlet tube connected to a heat exchanger and an outlet connected to a magnetic pump with an outlet tube to the heat...
8622079 Method for extending the usage life of oil in a deep fat fryer  
A method and apparatus for extending the usage life of cooking oil used in a deep fat fryer in which the desired cooking oil usage life is determined. Upon the occurrence of a triggering event,...
8613969 Low pressure deoiling of fried food product  
Disclosed is an improved process and system for producing low oil fried food products. The process discloses frying food products at atmospheric pressure, and deoiling the fried food products...
8569662 Oil stripping fryer unit  
A continuous oil fryer used to fry food slices, such as potato chips, having an internal oil stripping capability. The fryer accumulates the steam produced by the frying process in a hood and...
8502116 Cooking, smoking, and aromatization device  
Cooking, smoking and aromatization device which consists of a casing or container (1) comprising a plurality of sealed compartments (2, 3, 4, 5) communicating with the main cooking chamber (6) by...
8502027 Precise breeding—low acrylamide foods  
The present invention relates to a new plant breeding process. The process improves the agronomic performance of crop plants by using genetic material that is also used in classical breeding....
8491951 Cooking oil antioxidant composition, method of preparation and use  
Frying processes utilizing cooking oil at elevated temperatures can cause various degradation effects in the oil including oxidation, hydrolysis and/or polymerization. In the absence of additives...
8445048 Process of manufacturing rapid reconstitution root vegetable products  
The invention relates to a method for producing vegetable products from blanched vegetables, comprising: par frying the blanched vegetables at a par frying temperature andnext applying heat and...
8444966 Methods of feeding ruminants  
An isolated microorganism comprising a Propionibacteria strain is described. When the microorganism is fed to a ruminant, protein and fat levels in milk produced by the ruminant are increased,...
8435583 French fry production method with reduced crumb generation  
An improved production process for preparing parfried and frozen French fry potato products with reduced crumb generation particularly upon finish preparation as by finish frying. Potato products...
8377493 Method for making a rolled snack food product having a light crispy texture  
A method for making a cooked rolled snack food from a starch based dough. The starch based dough is admixed with a small average particle size monoglyceride. The dough is then rolled and cooked in...
8372467 Universal potato chip cooker  
Potato chip cooking process and apparatus includes controlled cooking of potato slices from the initial to the final cooking stages. Slices are deposited in hot cooking oil to develop a slice pack...
8334004 Intellectualized cooking method  
The present invention involves an intelligent cooking method, especially a cooking method defined as oil stir-fry in Chinese cuisine. The present cooking method is comprised of the following...
8323710 Method of frying shrimp to maintain shape thereof  
A method of frying a shrimp to maintain an original shape includes a first process of forming a plurality of slits in a lower portion of the body part of the shrimp close to a tail part thereof; a...
8318229 Method for controlling bulk density of fried snack pieces  
A method and apparatus to impart a random curvature to frying pre-formed snack pieces in a multi-layer fryer through the use of a contoured submerger. The shape of the contours of a contoured...
8309151 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...
8277858 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-flying...
8252974 Precise breeding—low acrylamide foods  
The present invention relates to a new plant breeding process. The process improves the agronomic performance of crop plants by using genetic material that is also used in classical breeding....
8241695 Process for producing fat and oil composition for deep-frying with superior heat stability  
Disclosed is a process for producing a fat and oil composition for deep-frying, which has superior flavor and is suppressed, for a long time, in color development and unfavorable odor during...
8231919 Vertical flow french fryer  
Cooking of French fried potatoes by facilitating a generally vertical arrangement of potato strips while in the frying operation is disclosed wherein the slices may be cooked within a very deep...
8193412 Precise breeding—simultaneous silencing  
The present invention relates to a new plant breeding process. The process improves the agronomic performance of crop plants by using genetic material that is also used in classical breeding....
8187657 Prepared foods containing triglyceride-recrystallized non-esterified phytosterols  
A dietary supplement is provided which includes at least one triglyceride-based edible fat and between 3% and 50% by weight of triglyceride recrystallized phytosterols. The dietary supplement can...
8182852 Method and device for multistage product frying  
A method is described wherein products, such as potato chips, vegetables, fruits, nuts or the like are fried in at least two stages. In the first stage the products are fried at a temperature...
8163321 Coated potato substrates having reduced fat content  
A food product including a potato substrate having less than about 6% moisture content that is at least partially coated with a coating composition having a food starch component is provided. The...
8158175 Method for real time measurement of acrylamide in a food product  
Disclosed is a method for the real time measurement of acrylamide in a food product. Wavelength emission data is collected from a food product. The same food product is tested off-line in an...
8148668 Oil stripping fryer unit  
A continuous oil fryer used to fry food slices, such as potato chips, having an internal oil stripping capability. The fryer accumulates the steam produced by the frying process in a hood and...
8133520 Low oil volume frying device and method  
A commercial device and method for cooking food product in cooking oil includes a fry vat containing an amount of cooking oil used to cook discrete batches of uncooked food in discrete batches of...
8124160 Method for reducing acrylamide formation in thermally processed foods  
A process and apparatus for a method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of...
8124161 Method for finish-frying food product particles  
The invention provides food product particles obtainable with a method for finish-frying food product particles in superheated steam having a flow rate in the range of from 1 to 20 m/s, at a...
8124154 Fryer atmosphere control for mold form fryer  
A mold form fryer utilizing a top conveyor that transports snack pieces through a constant velocity oil stream without the need of a bottom mating mold or conveyor. Herein, the form fryer having a...
8114463 Method for reducing acrylamide formation in thermally processed foods  
A process and apparatus for a method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of...
8110240 Method for reducing acrylamide formation in thermally processed foods  
A method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on...
8034390 Automated food processing system and method  
An automated food processing system and method are provided that allow food to be dispensed, fried and packaged in a suitable container, which may be an individual portion-sized container. In one...
7993694 Cooking appliance with stirring means and associated method  
The invention relates to an appliance (1) for cooking food, the appliance comprising firstly a receptacle (2) for containing the food and secondly a blade (8) placed within the receptacle (2),...
7993693 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...
7981459 Cooking apparatus  
A domestic fryer assembly and method of using which includes interconnected shell and cooking pot with the shell having an interior cavity receiving the cooking pot. A heating unit as in a...
7981455 Automated food processing system and method  
An automated food processing system and method are provided that allow food to be dispensed, fried and packaged in a suitable container, which may be an individual portion-sized container. In one...
7964231 Coated potato substrates having reduced fat content  
A food product including a potato substrate having less than about 6% moisture content that is at least partially coated with a coating composition having a food starch component is provided. The...
7939123 Deep fried egg-based foodstuff  
A method of making an egg based product includes providing a selected amount of a liquid egg base that is poured onto a cooking surface such that the egg base has a selected thickness. The egg...