8776 results about "Food material" patented technology

A freeform fabrication method for making a three-dimensional food object from a design created on a computer, including: (a) providing a support member by which the object is supported while being constructed; (b) operating a material dispensing head for dispensing a continuous or intermittent strand of food composition in a fluent state; this food composition including a liquid ingredient and a primary body-building food material and the dispensed food composition having a rigidity and strength sufficient for permitting the food composition to be built up layer by layer into a three-dimensional shape in a non-solid state; and (c) operating control devices for generating control signals in response to coordinates of the object design and controlling the position of the dispensing head relative to the support member in response to the control signals to control dispensing of the food composition to construct a 3-D shape of this object. The method optionally includes an additional step of applying a heat treatment to the 3-D shape after this 3-D shape is constructed. This method can be used to form an intricate shape of a cake mix, which is then baked in an oven. It can also be used to form a custom-designed decorative shape on the top surface of a pre-made cake.

The present invention generally relates to methods and systems to determine the properties of light-matter interaction in the characterization of food materials using an incident light source and a sensor to measure the opto-magnetic properties of light reflected from the food material. The opto-magnetic properties can be used to generate an opto-magnetic footprint. Comparison of the opto-magnetic footprint with opto-magnetic footprints of known materials enables characterization of the food materials. This enables detection of pesticide residues, confirmation of “organic” labeling, and determination of freshness of the food materials.

Reducing the digestion of digestible carbohydrates in a digestible carbohydrate-based material, and reducing the absorption of the digestion product(s) of digestible carbohydrates (that is, simple sugars) within the small intestine. The undigested digestible carbohydrate and the unabsorbed digestion products pass through the small intestines and into the colon, where they are fermented. In effect, the food materials made by practicing the present invention cause a controlled amount of digestible carbohydrate to by-pass the small intestine, resulting in the fermentation of digestible carbohydrates in the colon. The invention also provides for processing of a digestible carbohydrate-based ingredient with a non-digestible food film material, to form a reduced digestible carbohydrate food having a protective food film network, which can inhibit or prevent digestion of the digestible carbohydrate. The present invention also provides for processing of a digestible carbohydrate-based ingredient with a non-digestible food film material, to provide a resulting reduced digestible carbohydrate food containing a viscosity-building component that contributes to the formation of a viscous intestinal chyme that can inhibit or prevent digestion of the digestible carbohydrate and can inhibit adsorption of digestion products of digestible carbohydrates in the small intestine.

The invention discloses fragrant-grinding five-cereal health preserving powder and a preparation method thereof. The health preserving powder is prepared from the following components in percentage by weight: 35-85% of five-cereal natural food material, 15-45% of seed kernel type natural food material and 0-20% of medicine and food homology type natural food material. The health preserving powder is prepared by that all food materials are respectively roasted at low temperature, prepared at a certain ratio and smashed. According to the health preserving powder disclosed by the invention, the five-cereal health preservation and a medicine and food homology concept are combined, and the health preserving efficacy on soothing the nerves, aiding sleep, stabilizing the blood pressure, nourishing vessels, supplementing the liver and kidney, resisting ageing and the like can be realized by regulating different formulas and ratios. The fragrant-grinding five-cereal health preserving powder has the advantages of obvious health effect and simpleness and convenience in manufacture and is safe and secure to eat due to completely taking the natural food material as the raw material.

The present invention relates to a vapor heating type cooking apparatus cooking food materials using high pressure vapor as a heat source. A vapor heating type cooking apparatus includes: a vapor supply section generating the high pressure vapor; a vapor supply pipe and a vapor discharge pipe for introducing and discharging the high pressure vapor; a body section including a vapor introduction opening connected to the vapor supply pipe, an interior space having a dual structure so as to circulate the high pressure vapor in the caldron in which food materials are accommodated, a vapor discharge opening provided between the interior space and the vapor discharge pipe; a cooling water supply pipe and a hot water discharge pipe; a lid section including a cooling water introduction opening connected to the cooling water supply pipe, a storage space having a dual structure, in which the cooling water is temporarily stored, and a hot water discharge opening provided between the storage space and the hot water discharge pipe; and a control section for controlling introduction and discharge of the high pressure vapor, the cooling water, and the hot water.

The present invention belongs to the technical field of health food therapy and health preserving, and relates to five cereal health preserving powder, which is prepared from 20-85% by mass of five-cereal coarse grains, 0-25%by mass of medicine food homology food materials, and 10-50% by mass of vegetable seed nature food materials. According to the present invention, the five cereal health preserving concept and the medicine food homology concept are combined, the five cereal health preserving powder is prepared from the five-cereal coarse grains, the medicine food homology food materials and the vegetable seed nature food materials, and different formulas and different ratios can be adjusted so as to achieve health preserving effects of nerve calming, sleep promoting, blood pressure stabilizing, blood vessel conservation, liver and kidney invigorating, anti-aging and the like, and provide significant health effects; and the five cereal health preserving powder completely adopts the nature food materials as the raw materials without any additives, eating is safe, no side effect is generated, the preparation process is simple and convenient, nutritional ingredients of the food materials are not damaged during the preparation process, and the five cereal health preserving powder is easy to absorb.

A decorative food formed of a plurality of kinds of fluid food materials and manufactured by using a mold is provided. The decorative food has an outside shape thereof conforming to an interior surface of the mold inclusive of an opening of said mold. The decorative food has a colored pattern divided into multiple divisions extending up to a central portion of the decorative food, in a direction to extrude the food materials into the mold, the colored pattern being formed such that the multiple divisions are arranged with substantially the same ratio at any of a cross sectional area intersecting the direction to extrude the food materials, and wherein the decorative food contains therein a foodstuff. Also disclosed are an apparatus and method for manufacturing the decorative food.

The invention discloses intelligent cooking equipment. The intelligent cooking equipment comprises a cooking bench (1), a heating mechanism (2), a pot body (3), a pot cover (4) arranged at the upper end of the pot body (3) and a control mechanism, and is characterized in that a feeding mechanism (5) is arranged on one side of the pot body (3), the feeding mechanism (5) is controlled through the control mechanism to be turned so as to feed cooking materials into the pot body, the pot cover (4) is fixedly connected with a pot cover driving mechanism (6), and the pot cover driving mechanism (6) is controlled through the control mechanism to be turned so as to open and close the pot cover. The intelligent cooking equipment achieves automatic cooking, food materials and seasoning are added according to appointed sequences in the cooking process, and the cooking process completely simulates an artificial cooking process, and high-quality dishes can be cooked.

The present invention provides a device for causing weight loss in obese patients comprising an implant that creates a gastrointestinal bypass between a first region of the gastrointestinal tract and a second region of the gastrointestinal tract. In one embodiment, the implant comprises an adjustable opening to adjust the fraction of food material passing through the gastrointestinal bypass. Also disclosed is a method for causing weight loss in obese patients comprising the step of creating a gastrointestinal bypass between a first region of the gastrointestinal tract and a second region of the gastrointestinal tract.

The invention discloses a three-dimensional printer for printing liquid materials. The three-dimensional printer comprises a three-dimensional adjusting mechanism, and a printing sprayer which performs three-dimensional printing under adjustment of the three-dimensional adjusting mechanism, wherein the printing sprayer comprises a nozzle driving motor, a tube outer sleeve, a tube sleeved in the tube outer sleeve; a charging hole and a sprayer which is fixed at the other end of the tube outer sleeve are arranged on one side at the bottom end of the tube; a nozzle is arranged on the sprayer; a feeding hole which is mutually opposite to the charging hole, a tube heating sleeve which is sleeved on the outer wall of the tube outer sleeve and is used for heating the tube outer sleeve and the tube, a nozzle heating sleeve used for heating the nozzle, and a hopper used for containing a printed material are arranged on one side of the sprayer; and the hopper is mutually connected with the feeding hole through a pipeline with a feeding control valve. The three-dimensional printer is stable in jet, the food materials can be treated according to a food material temperature regulation process, materials can be automatically supplemented, the ejected material can be rapidly cooled and deposited, the three-dimensional printer is high in precision, sanitary and convenient, and chocolate, cream, jam and multiple liquid food materials can be printed.

The invention discloses a method for controlling uncovering of pressure cookware during cooking. The method comprises the steps of acquiring a time point generating an instruction for uncovering during cooking; judging the cooking stage of the time point generating the instruction for uncovering during cooking, so as to calculate the total time ta for the pressure cookware to main pressure; calculating the time required for pressure maintaining after the pressure cookware is covered according to the total time ta for the pressure cookware to main pressure; and controlling the pressure cookware after the pressure cookware is covered according to the time required for pressure maintaining after the pressure cookware is covered. According to the method, follow-up control over the pressure cookware can be achieved according to the cooking stage of the time point of uncovering during cooking, the effects of cooking with different food materials are guaranteed, and user requirements are met. The invention further discloses a device for controlling uncovering of pressure cookware during cooking and pressure cookware.

The invention provides a dish recommendation system based on data mining and cloud computing service. The method comprises the following steps: 1) receiving a recommendation request input by a user; b) judging whether the user selects a restaurant, and if not, recommending at least one restaurant for the user; c) reading a restaurant template according to the selected restaurant or the recommended restaurant, so as to generate at least one dish collocation scheme based on a dish model; d) scoring the generated at least one dish collocation scheme, wherein scoring standards are selected from at least one of special dish matching judgement, user historical behaviour and evaluation judgement, food material repeatability judgement and user collaborative recommendation weighting; e) selecting a scheme with the highest score and recommending the scheme to the user; f) judging whether the user is satisfied with the recommended scheme, and if not, recommending again until the user is satisfied; and g) updating the dish model, the restaurant model and a user model based on the scheme which the user is satisfied with or not.

The invention discloses an auxiliary method of an intelligent refrigerator. The auxiliary method can be used in food material management, recipe recommendation, purchase assistance, and the like. The invention further discloses an auxiliary system of the intelligent refrigerator. The auxiliary system consists of embedded equipment, a server and mobile equipment, wherein the embedded equipment is embedded into the outer side of a refrigerator door. In the embedded equipment, food material information is written into the system in modes of manual operation, bar codes and camera acquisition. The embedded equipment is connected with the server through a network and is used for performing high-precision recognition and other processing; the mobile equipment is interconnected with the server and is used for acquiring system information; system auxiliary information, that is, shortage alert made according to the number of the food materials, is fed back to the embedded equipment and the mobile equipment. The auxiliary method has the advantages of low cost, low power consumption, high use easiness and the like.

Methods and kits for the isolation of organisms. Such methods and kits are particularly useful for concentrating and recovering viable organisms from food material. The recovered organisms are of sufficient number and purity to allow detection using a biochip device.

The invention discloses a method for optimizing a microwave oven and a set meal cooked by the microwave oven by utilizing near field communication (NFC). The method comprises the steps of respectively putting food materials at the different positions of a cooking ware according to the different fire powers needed by the various food materials in the cookbook set meal; storing the fire power data corresponding to the cookbook set meal into an NFC label, and fixing the NFC label on the cooking ware; pressing an automatic cooking button of the microwave oven, and starting an NFC card reader arranged on the microwave oven to enter an automatic cooking mode; putting the prepared cooking ware into the microwave oven according to the specified direction; if the NFC card reader arranged on the microwave oven can continuously identify the NFC label, proving that the cooking ware is arranged in the microwave oven according to the correct direction; reading the cooking fire power and the cooking time data in the NFC label by using the NFC card reader, and sending the results into the microwave oven to enable the microwave oven to cook according to the cooling fire power and the cooking time. The NFC label comprises the data such as the cooking fire power and the cooking time for the set meal, so that the data is not manually input by a user, and the method is simple and fast.

The invention discloses a cooking control method and system of a microwave oven, a cloud server and the microwave oven, wherein the method comprises the following steps: the microwave oven collects the image information and weight information of food materials in the microwave oven and sends the image information and the weight information to the cloud server; the cloud server calculates the density of the food materials according to the image information and weight information of the food materials; the cloud server calculates the type of the food materials according to the density of the food materials; and the cloud server calculates the corresponding optimum heating time and heating mode of the food materials according to the type of the food materials and sends the corresponding optimum heating time and heating mode to the microwave oven or an application program which controls the microwave oven. The method realizes that the microwave oven intelligently recognizes the type of the food material in the microwave oven and intelligently heats the food materials according to the type of the food materials, so that the food materials can be heated more properly without manual operation of a user, and the user experience is improved.

The invention discloses an information generation method and device and belongs to the field of smart homes. The information generation method comprises the steps that the information of the remaining amount of food materials in a refrigerator is obtained; the food material consumption rate of the food materials is obtained; the predicted number of eating times of the food materials is calculated; and a prompting message is generated when the predicted number of eating times is smaller than a preset number of eating times. According to the information generation method and device, the problem that due to the fact that the refrigerator can only be used for storing the food materials, a user realizes that the food materials are insufficient during cooking is solved; the remaining amount of the food materials stored in the refrigerator can be obtained through the refrigerator, the prompting message is generated when the remaining amount of the food materials is insufficient, the user is reminded, and thus the situation that the user realizes that the food materials are insufficient during cooking is avoided.

The invention relates to a pan which comprises a pan body and a handle, wherein a handle joint is arranged on one side of the pan body, close to the handle; a fillet extending to the pan bottom is connected with one end of the handle joint; a first chamber for accommodating a temperature sensor is formed between the fillet and the adjacent pan body; a second chamber is arranged at the top of the handle; an electronic component with functions of temperature display and preset temperature voice alarming is mounted in the second chamber and is electrically connected with the temperature sensor through a wire; a button panel is arranged on the surface of the electronic component; a button film is arranged at the top corresponding to the second chamber; the button film is arranged on the button panel; a third chamber for accommodating a power supply is arranged on the handle; and the power supply is electrically connected with the electronic component. Through the matching of the temperature sensor and the electronic component, the temperature in the pan is reflected in real time and an alarming function is achieved, so that the temperature of the pan body is conveniently adjusted according to different food materials and the optimal cooking effect is achieved.

The invention discloses a non-destructive inspection method for the comprehensive quality of food and a device thereof, wherein image information reflecting characteristics of an inspected object, such as color, texture, size and shape, etc. is acquired by a machine vision system, and spectral information reflecting physical and chemical indexes of the sample such as moisture, sugar, protein, lipid and PH value, etc. is obtained by a spectrographic detection system, and the acquired image information and the spectral information undergo the preprocessing on the data layer and the information integration on the characteristic layer or the decision layer; together with a built food classification grading expert system, the quality of the inspection object is comprehensively graded. The invention comprehensively utilizes the light image information and the spectral information to inspect the appearance and inner quality of food, thereby the invention can make a quick, convenient, non-destructive and objective inspection on the comprehensive quality of food; the method and the device are widely used to classify food materials, monitor the food processing and grade the food, etc., which ensures the quality of food and contributes to the good quality and low price of food.