巴西专利BR112012031585B1 cooking container and baking package

专利PDF首页>>巴西专利

专利附录

专利说明

权利要求

类似技术

同族专利

引用文献

法律状态

优先权

专利摘要:
COOKING UTENSILS AND COOKING PACKAGES FOR COOKING BY NARROW BAND IRRADIATION AND THE SAME SYSTEMS AND METHODS. A product or system methodology and configurations are provided and allow the food to be irradiated directly for cooking applications that involve the application of direct irradiation energy to the food or edible item. Cooking containers or cooking packages are used and are optically transmitters in visible or infrared wavelength bands emitted in suitable narrow band heating or cooking systems.
公开号:BR112012031585B1
申请号:R112012031585-4
申请日:2011-06-13
公开日:2020-11-10
发明作者:Don W. Cochran；Jonathan M. Katz；Benjamin D. Johnson
申请人:Pressco Ip Llc；
IPC主号:

专利说明:

[0001] This application is based on and claims the benefits of and the priority of U.S. provisional application No. 61 / 353,782, filed on June 11, 2010, which application is hereby incorporated by reference in its entirety. Background
[0002] The field of cooking, baking, reheating and other food preparations related to heating has undergone few substantial and revolutionary changes in recent decades. Therefore, and correspondingly, the cooking containers that are used for the preparation of heat-related foods have changed very little. Cooking containers that include, but are not limited to, pots, pans, pans, woks, casseroles, kettles and grills tend to be made of metal or ceramic - both of which are opaque to most irradiation wavelengths . The packages or cooking packages in which pre-packaged foods are sold are often made of materials that are also optically opaque or almost opaque. Therefore, any irradiation that may be directed towards edible products must be blocked against direct impact by the cooking container or package. With this arrangement, since the radiant energy reaches the cooking container and does not directly reach the food item, direct heating by irradiation is not possible, at least from those angles that block the direct photonic impact with the food item. As the irradiation energy reaches the cooking container or package, it is reflected or absorbed by it. The result is that it heats the pan, cooking container, or package instead of directly heating the food. In order to heat the food, a secondary thermal transfer must take place between the cooking container or package and the edible target. This is an inefficient heat transfer process in most cases, and since much of the heat produced never touches the edible product, there is a large percentage of wasted energy.
[0003] Second, when the heat finally reaches the food item it must be conducted from the outer layer to the inner layers of the food product. This inherently causes the outer surface of the edible product to reach a much higher temperature than the innermost areas of the product. It also reduces the speed of the cooking process since there is a maximum speed at which heat can be transferred by conduction and / or convection from the outer surface to the inner region of the food product without burning, drying or overheating it.
[0004] Microwave cooking, which does not use traditional broadband heat, but instead bombards food with radio frequency energy, has a totally different cooking. Most non-metallic materials are transmitters of radio frequency electromagnetic energy. It heats by excitation or rotation of free polar molecules that then create heat inside the food. It does not transmit photons of radiation or hot air to the food item. In contrast, any type of direct radiant cooking process has associated with it the challenge of how to suspend or maintain the food item in the direct path of the irradiation source to facilitate the cooking process. summary
[0005] In one aspect of the modalities currently described, the container comprises a container locating device for locating the container in a position in the oven cavity with respect to the assemblies to facilitate the irradiation of the edible product by the assemblies, in which the The container consists of a material that is optically transmitting in bands of narrow wavelengths of infrared or visible radiation emitted by the irradiation sets.
[0006] In another aspect of the modalities currently described, the container is made of a plastic material.
[0007] In another aspect of the modalities currently described, the plastic material is at least one among polyethylene terephthalate (PET), polypropylene (PP), high density polyethylene (HDPE), low density polyethylene (LDPE), polyvinyl chloride (PVC), polystyrene (PS), post-consumer resin (PCR) or nylon.
[0008] In another aspect of the modalities currently described, the container includes selected sections that are optically transmitting to allow cooking by direct irradiation of the edible product.
[0009] In another aspect of the currently preferred embodiments, the container is made up of at least parts of glass material having a thermal expansion coefficient of less than 6.0 x 10-6.
[00010] In another aspect of the modalities currently described, the selected areas of the glass material are very thin.
[00011] In another aspect of the modalities currently described, the container has a thinner cross section to allow the structural strength suitable for a container geometry to work.
[00012] In another aspect of the modalities currently described, the material includes elements of strain relief.
[00013] In another aspect of the modalities currently described, the material is tempered glass or glass designed for robustness purposes.
[00014] In another aspect of the modalities currently described, the material is borosilicate glass.
[00015] In another aspect of the modalities currently described, the material includes dyes so that the dyes are chosen to be optically transparent at the chosen wavelengths.
[00016] In another aspect of the currently preferred modalities, the material includes additives to increase an absorption coefficient.
[00017] In another aspect of the modalities currently described, the container additionally comprises an anti-reflective coating.
[00018] In another aspect of the modalities currently described, the container additionally comprises codes specifying at least one of the cooking parameters or oven configuration parameters corresponding to the physical parameters of the container.
[00019] In another aspect of the modalities currently described, the codes are one-dimensional or two-dimensional bar codes.
[00020] In another aspect of the modalities currently described, the codes are indicators of radio frequency identification (RFID).
[00021] In another aspect of the currently described embodiments, the container locating device comprises a shoulder positioned outside the container, the shoulder being configured to match a portion of the oven cavity to maintain and locate the container within the oven cavity .
[00022] In another aspect of the modalities currently described, the container additionally comprises an edible product orientation accessory to guide the edible product in relation to the sets.
[00023] In another aspect of the modalities currently described, the edible product orientation accessory comprises graphic or geometric indicators.
[00024] In another aspect of the modalities currently described, the graphic or geometric indicators are arranged in or formed on a surface of the container.
[00025] In another aspect of the modalities currently described, the container additionally comprises a cover, the cover being optically transmitting at least one of the visible or infrared irradiation bands emitted by the irradiation sets.
[00026] In another aspect of the modalities currently described, the container is configured to facilitate the irradiation of the edible product from the top and bottom directions.
[00027] In another aspect of the modalities currently described, the container is made of interlacing material.
[00028] In another aspect of the modalities currently described, the cooking package comprises a plastic base part within which the edible item is located, the plastic base part being optically transmitting in narrow visible or infrared wavelength bands. irradiation emitted by the irradiation sets to facilitate the heating of edible products by the irradiation emitted by the sets, and a cover for the base part.
[00029] In another aspect of the modalities currently described, the cover consists of a material that is optically transmitting at least one of the visible or infrared wavelength bands of irradiation emitted by the irradiation sets;
[00030] In another aspect of the modalities currently described, the cover is one of a cover and a film.
[00031] In another aspect of the modalities currently described, the cooking package consists of at least one of a polyethylene terephthalate (PET), polypropylene (PP), high density polyethylene (HDPE), low density polyethylene ( LDPE), polyvinyl chloride (PVC), polystyrene (PS), post-consumer resin (PCR) or nylon.
[00032] In another aspect of the modalities currently described, at least one of the plastic base part and the cover includes at least one dye, the at least one dye being optically transmitting in at least one of the narrow irradiation wavelength bands .
[00033] In another aspect of the modalities currently described, at least one of the plastic base part and the cover includes additives to increase an absorption coefficient.
[00034] In another aspect of the modalities currently described, the cooking package additionally comprises an anti-reflective coating.
[00035] In another aspect of the modalities currently described, the cooking package additionally comprises codes specifying at least one of the cooking parameters or oven configuration parameters specific to the food product in the cooking package.
[00036] In another aspect of the modalities currently described, the codes are one-dimensional or two-dimensional bar codes.
[00037] In another aspect of the modalities currently described, the codes are indicators of radio frequency identification (RFID).
[00038] In another aspect of the modalities currently described, the cooking package additionally comprises a pressure or steam relief valve.
[00039] In another aspect of the modalities currently described, the cooking package additionally comprises geometric shapes of different materials to brown or mark.
[00040] In another aspect of the modalities currently described, the cooking package additionally comprises a container locating device for locating the container at a predetermined position in the oven cavity with respect to the assemblies.
[00041] In another aspect of the currently described embodiments, the container locating device comprises a shoulder positioned outside the container, the shoulder being configured to match a portion of the oven cavity to maintain and locate the container within the oven cavity .
[00042] In another aspect of the modalities currently described, the cooking package is configured to facilitate the irradiation of the edible product from the top and bottom directions.
[00043] In another aspect of the modalities currently described, the base part is one among a disc and a container with vertical walls.
[00044] In another aspect of the modalities currently described, the base part includes at least one among ribs and openings.
[00045] In another aspect of the modalities currently described, the at least one dye causes the container to be at least partially opaque to a human observer while maintaining high transmission capacity in at least one of the narrow wavelength bands of visible radiation or infrared.
[00046] In one aspect of the modalities currently described, the at least one dye comprises inks or dyes used as visible label material by a human observer while maintaining high transmission capacity in at least one of the narrow bands of visible wavelength or infrared.
[00047] In another aspect of the modalities currently described, the method comprises positioning the edible product in a container, the container being made up of a material that is optically transmitting in at least one of the visible or infrared narrow wavelength bands of irradiation emitted by the irradiation assemblies, positioning the container in the oven cavity using a container locating device to locate the container in a predetermined position in the oven cavity with respect to the assemblies, and, heating the food product in the container with the emitted radiation irradiation sets.
[00048] In another aspect of the modalities currently described, the positioning of the edible product in the container comprises the use of an edible product orientation accessory to guide the edible product.
[00049] In another aspect of the modalities currently described, the edible product orientation accessory comprises graphic indicators or geometric characteristics on a bottom of the container.
[00050] In another aspect of the modalities currently described, the container locating device comprises a shoulder positioned outside the container, the shoulder being configured to match a portion of the oven cavity to maintain and locate the container within the oven cavity .
[00051] In another aspect of the modalities currently described, positioning the container in the oven cavity using a container locating device to locate the container at a predetermined position in the oven cavity with respect to the assemblies comprises the container combined with a structure of support embedded or fixed to an interior of the oven cavity so that the support structure supports the container having an edible product in it in a correct cooking position.
[00052] In another aspect of the modalities currently described, the method comprises the selection of a plastic container or cooking package that is configured to have at least one area that functions as a base part, the plastic base part being optically transmitting in at least one of the narrow visible or infrared wavelength bands of irradiation emitted by the irradiation assemblies, placing the foodstuff in the base part, and enclosing the foodstuff in the base part.
[00053] In another aspect of the modalities currently described, the closure comprises one of placing a cover on the base part, applying a film on the base part, and placing the base part in a container.
[00054] In another aspect of the modalities currently described, the method additionally comprises the provision of codes for the identification of parameters associated with the cooking package or edible product.
[00055] In another aspect of the modalities currently described, the method further comprises choosing a material for the plastic container or cooking package and forming the plastic container or cooking package.
[00056] In another aspect of the modalities currently described, the selection comprises the selection of a plastic container or cooking package having dyes.
[00057] In another aspect of the modalities currently described, the method further comprises providing the cooking container or package to a user to heat or cook the edible product in the oven cavity.
[00058] In another aspect of the modalities currently described, the apparatus comprises a first part formed of perforated or interlaced material, a second part formed of perforated or interlaced material, the first and second parts being articulated to facilitate the placement of the edible product between the first and second parts, and an apparatus locating device for locating the apparatus in a predetermined orientation in the oven cavity with respect to the assemblies to facilitate the irradiation of the edible product by the assemblies.
[00059] In another aspect of the modalities currently described, the predetermined orientation in the oven cavity is vertical so that a larger plane of the edible product is almost vertical.
[00060] In another aspect of the modalities currently described, the device locating device facilitates the rotation or oscillation of the device in the oven cavity.
[00061] In another aspect of the modalities currently described, the system comprises the oven cavity having irradiation sets that emit visible or infrared radiation in only the desired narrow wavelength bands, a container to support the food product, a device container locator to locate the container in a position in the oven cavity with respect to the assemblies to facilitate the irradiation of the edible product by the assemblies, in which the container consists of a material that is optically transmitting in narrow visible wavelength bands or infrared radiation emitted by the irradiation sets. Brief Description of Drawings
[00062] The modalities currently described exist in the construction, arrangement and combination of various parts of the device, and stages of the method, in which the contemplated objectives are achieved as more fully presented above, specifically highlighted in the claims, and illustrated in the attached drawings, in which:
[00063] Figures 1a and b are illustrations of the illustrative containers according to the modalities currently described;
[00064] Figure 2 is an illustration of an illustrative container according to the modalities currently described;
[00065] Figure 3 is an illustration of an illustrative container according to the modalities currently described;
[00066] Figure 4 is an illustration of an illustrative container according to the modalities currently described.
[00067] Figures 5a and b are illustrations of illustrative containers according to the modalities currently described;
[00068] Figure 6 is an illustration of an illustrative method according to the modalities currently described;
[00069] Figure 7 is an illustration of an illustrative method according to the modalities currently described. Detailed Description
[00070] The modalities currently described, therefore, teach and describe a methodology and product or system configurations that allow food items to be irradiated directly to cooking applications that involve the incidence of direct radiation energy in edible or food items. Obviously, for any given heating or cooking application, reference to an edible item indicates here or encompasses a single item or multiple items to facilitate explanation. Direct radiant cooking applications divide into two broad classifications.
[00071] The first, which has existed for many years, is characterized by various forms of broadband irradiation sources. The most traditional cooking technologies varying through wood and coal based fire, gas burners, resistive heating elements, allogeneic quartz lamps, and others, do not employ these modalities to directly radiate the edible target. They typically heat the air in the oven cavity or cooking region and, in turn, heat and cook the food item. Sometimes, but not typically, these modalities are used as sources of direct radiant heating and cook food through the absorption of direct photonic energy from them. All of these irradiation sources are characterized by having a radiation output that is wider than several hundred nanometers in general bandwidth, the total width at 10% of the total energy point. In fact, these broadband sources typically have a bandwidth of thousands of nanometers. They are therefore referred to as broadband irradiation sources and cooking systems.
[00072] The second broad category is new to the culinary world. In general, it is characterized by the use of a very narrow bandwidth of output radiation energy whose wavelength is deeply combined with the application of cooking in order to obtain the desired cooking effect on the food. It is beyond the scope of this invention to describe the full range of narrowband direct irradiation cooking technology that is known as Digital Heat Injection (DHI) technology. It is, however, described in depth at least in US Patent No. 7,425,296 and US Patent Application No. 12 / 718,899 (filed March 5, 2010 and claiming the priority of US Provisional Application No. 61 / 157,799, filed on March 5, 2009 and which is partly a continuation of US application No. 11 / 351,030, which is a continuation of US application No. 11 / 003,679), US application No. 11 / 448,630 filed on June 7, 2006 and US application No. 12 / 718,919 (filed March 5, 2010 and claiming priority of US provisional application No. 61/224. 765, filed July 10, 2009 and US provisional application No. 61 / 157,799, filed on March 5, 2009), all of which are incorporated herein by reference.
[00073] The modalities currently described teach new technology and methodology for kitchen utensils and related systems that are designed to work properly with direct narrowband irradiation cooking. The innovations describe the techniques, systems and methods of designating and implementing kitchen utensils and cooking packages that facilitate allowing direct photonic energy to impact food targets or edible items that will be cooked. In at least one form, the narrow wavelength bands of irradiation combine the designs of the adsorption characteristics of the edible products being heated or cooked. The modalities currently described detail the kitchen utensils and cooking packages (and / or related systems) that are suitably designed to be non-blocking or transmissive to the desirable point for various types of cooking and heating food. The following paragraphs describe in detail a wide range of aspects with respect to the present modalities.
[00074] Fundamentally, a kitchen utensil or cooking package product can, according to the currently described modalities, allow for the proper transmission of photonic energy (for example, in visible or infrared bands) to the target food that comes from irradiation sources that are incorporated into the narrowband cooking system. Again, in at least one way, the bands of narrow wavelength contemplated by irradiation emitted towards the edible product by the assemblies combine with the desired absorption characteristics of the edible product being heated or cooked.
[00075] There are many ways to allow direct irradiation to have adequate direct access to the edible item.
[00076] The first way is to use a culinary utensil container that has openings and spaces surrounding the food so that irradiation can directly impact the food. It is easy to provide open access to irradiation from above by using an open and open style of kitchen utensil such as a traditional frying pan. In many cases, an important aspect, however, comes from providing direct irradiation access from the bottom and sides. By manufacturing the kitchen utensil from a woven, woven or perforated material, it is possible if it provides substantial direct access to the food from the bottom or side irradiation. Ideally, there should be a high opening ratio compared to solid material to maximize direct access. While many different materials can be used, a very fine gauge copper mesh material that has a large amount of space between the threads can be an especially advantageous material from which to make a culinary grade or a cooking basket. While it is possible to imagine many types of manufacturing methods that create a high percentage of opening to the bottom and sides, this design has many disadvantages. Perhaps the biggest disadvantage is that it does not contain juice, blood, sauce or other liquids related to cooking food. However, if they are not important for a particular application, then it can be an ideal way to "suspend" the edible product in an irradiating position with respect to the sources of irradiation. Additionally, cooking with a narrow band does not require the use of associated liquids or sauces in order to keep a moist and tasty food product. Therefore, in order to implement this type of narrow band cooking utensil, it would be desirable to move the irradiation sources so that they are not directed in the gravitational drip path of the food item. If the irradiation is carried out from the side or at an angle so that the drops do not land on the irradiation sources, this is a much superior design.
[00077] With reference to figure 1a, an oven cavity 100 is illustrated. Inside the oven cavity 100, which includes irradiation sets 120 positioned in the illustrative positions as described above and (in operation) emitting narrow irradiation wavelength bands suitable for cooking or heating as described here (including as described with respect to to figure 2) a basket or container 102 formed of, for example, a material of very fine gauge copper wire noted above is suspended. Of course, any suitable material (including plastic or other material that may form part of the cooking or packaging package of edible material) can be used. The support or container can take a variety of shapes, including a shape having separations to separate items. Also illustrated are container locating devices 104 that match the shoulder portions 110 of the oven cavity. Container location devices 104 can take a variety of shapes, are useful for positioning the container in a selected or suitable position with respect to assemblies to facilitate irradiation of the foodstuff, and can be formed of a variety of materials suitable for use in the oven cavity 100. In one form, the container locating devices are projections or extensions that match the corresponding parts of the oven cavity to facilitate proper orientation and positioning of the container in the oven cavity. Food grade guidance accessories 106, while not required, are also included in this example to provide food grade irradiation, and can be formed (or placed or otherwise arranged) in, or within the interlaced material of the container 102 .
[00078] It is also possible to use this interlaced style of kitchen utensil to squeeze food from both sides so that irradiation in another direction such as horizontal is possible. For example, a steak can be sandwiched between two interwoven sheets of copper and radiated horizontally with the large plane of the steak vertically. With this configuration, all the drip and juice can fall into a drip directly below the food without disturbing or contaminating the direct irradiation sources.
[00079] With reference to figure 1b, an oven cavity 200 is illustrated. Within the furnace cavity 200, which includes irradiation assemblies 202 positioned in illustrative positions as described above for operation as described here, an alternative container such as an interlaced device 203, formed, for example, of a copper mesh material of very thin gauge noted above. In this regard, the interwoven sheets 206 and 206 can be connected at one end with a variety of mechanisms; however, in one form, a hinge mechanism 201 is used. The sheets 205 and 206 are connected to an open end to hold the foodstuff 209 between them by a fastener 207, although a variety of mechanisms or techniques can be used as well. Fastener 207 is hinged at hinge 211 and secures or locks on an opposite side of the interleaver at 213 by any of a variety of mechanisms including a fastener, a friction fit, a lock, etc. Also shown is a fixture or location 204 from which device 203 hangs. The fixer 204 can take a variety of forms, including the form of a manual, motorized or automated device for oscillating or rotating the device 203. A hollow hole 210, for collecting food grade drops, is also illustrated. In addition, as illustrated, the largest plane of the edible product is almost vertical with respect to the bottom of the oven cavity and facing the respective sets or sides.
[00080] A technically more sophisticated way of practicing the modalities currently described employs materials that are worked to be optically transmitting or transparent in narrow band wavelengths that will be used for the cooking operation. Again, in at least one way, the bands of narrow wavelength contemplated by irradiation emitted towards the edible product by the assemblies match the desired absorption characteristics of the edible products being heated or cooked. In order to fully understand and implement this technology, it is necessary to discuss some fundamentals of both narrowband cooking and the transmissive characteristics of various materials from which kitchen utensils or cooking packages can be constructed.
[00081] As discussed above, traditional cooking has been done with broadband sources since the beginning of history. The recent narrowband cooking innovation, which is sometimes known as Digital Heat Injection or DHI, employs a totally different type of direct irradiation sources. Although there are theoretically many different types of narrow band irradiation sources, an advantageous group of such sources includes solid state semiconductor devices that produce narrow band energy directly, for example, in the visible and / or infrared bands. Depending on the technology employed, the total width, half the total irradiation bandwidth will typically be less than a few hundred nanometers in width. Other popular sources may be less than 50 nanometers in total bandwidth, and current best practice will typically be to use sources that are less than 10 nanometers in width and even as low as one nanometer in width. These contemporary narrowband direct irradiation cooking sources interact very differently with the various types of transmissive materials than broadband sources.
[00082] The containers and kitchen utensils contemplated by the modalities currently described, in at least one form, are optically transmissive or transparent in bands of visible or infrared irradiation that are emitted by the irradiation sets. In this regard, as an example, these items have high transparency (for example, 95% transparency or more, or even more than 98% transparency) in the appropriate wavelength bands. All materials from which cooking containers or cooking packages can be manufactured that are transmissive to photonic energy have a characteristic absorption signature. The signature illustrates how much absorption the material exhibits at each wavelength that may be relevant. Such a curve can be produced from the ultraviolet range through the visible range and through the near infrared range to the intermediate infrared range and long infrared range. Many materials have highly transmissive windows in the near-infrared and short-wave infrared regions where they are highly transmissive. They will typically have other windows where the material is highly absorbent. As the radiation photons try to pass through a material at a wavelength where it is highly transmissive, there is very little heating of the base material and most of the energy will actually pass right through it. On the other hand, since this amount of photonic irradiation energy is directed at a wavelength where the material is highly absorbent, a large percentage of that energy will be absorbed and transformed into heat in the material while very little, if any, is actually transmitted through and will come out from the back side of the material. As photonic energy enters the material at a particular wavelength, that energy is converted to heat and extinguished at an exponential rate depending on the absorption coefficient of that material at that wavelength. The amount of absorption or transmission can be calculated for any given material and must be calculated as a function of its thickness. Thicker materials have a longer path length through which to absorb photonic energy and for any given wavelength it will necessarily produce more conversion of photonic energy to heat during its transmission passage. Accordingly, in at least one form, the cooking container or package has a thin cross-section or profile, for example, the thinnest cross-section or profile that allows adequate structural integrity or strength for the geometry of the container to function properly. In some cases, for example, the thickness of the material can be as low as 1 mil, but more practically is about 5 to 10 mils to maintain an adequate mix of strength, integrity and transmission capacity (for example, for plastic material ). Approximately a thickness of 3 mm can be sufficient for other materials such as a glass material.
[00083] It will be understood that the cooking container or package can be provided with only selected parts that are optically transmissive or transparent at suitable wavelengths to allow cooking by direct irradiation of an edible product in the cooking container or package. In at least one way, these selected parts are designed to be very thin in profile or cross section to improve the transmission properties.
[00084] Thus, as you choose the material from which to make a cooking utensil or cooking package for use with narrow band cooking or heating, you must do this with the material properties in mind . For example, if you are evaluating a plastic material for use in a cooking package, the transmission and absorption characteristics at the wavelength or wavelengths that will be used will be important, but the melting temperature and the "softening" temperature or glass transition are also important. The container, at least in one form, maintains sufficient structural integrity to complete the cooking process. Obviously, it should be understood that the cooking package will generally store the foodstuff and serve as a container in which the foodstuff will be heated or cooked according to the present application. In this regard, it will be appreciated that the bidirectional stretching of some materials, such as PET, generally provides improved structural integrity or strength while providing a thinner profile for the material. It will also be appreciated that a thinner profile generally improves the optical transmission capacity. . Furthermore, in at least one form, the cooking container or package does not release any harmful compound at the temperatures and intensities of irradiation that will be used.
[00085] As a specific example, a strong candidate material in which to pack a frozen food to be cooked with DHI would be PET or polyethylene terephthalate. PET has an advantageous transmission window in which the absorption coefficient is very low at just about 0.685mm (0.027in) in the near IR between about 800 nanometers and about 1,000 nanometers. In addition, there is very low absorption at any wavelength up to 1,600 nanometers, except for a slightly absorbent region around 1,415 nanometers. The glass transition temperature of PET starts at about 85 ° C and its melting temperature is well above 232 ° C. It is currently used in the industrial for hot liquids at approximately 93 ° C.
[00086] Other types of plastic material can also be used for cooking containers or packages. For example, polypropylene (PP), high density polyethylene (HDPE), low density polyethylene (LDPE), polyvinyl chloride (PVC), polystyrene (PS), post-consumer resin (PCR) or nylon can form the cooking containers or packages.
[00087] Glass is a material that also has a large transmission window ranging from visible to the intermediate infrared region. Most glass cookware that is readily available on the market today is not suitable for use with narrow band cooking. Narrow band semiconductor irradiation devices such as lasers and LEDs can produce highly concentrated energy in small localized areas, which the standard sodium limestone utensil or other typical glass utensil cannot tolerate. The well-worked narrow-band kitchen appliance must have a low thermal expansion coefficient. Borosilicate glass has such a low coefficient of thermal expansion that it will survive well with DHL cooking According to the currently described modalities, it is recommended that the narrow band glass kitchen utensil has a coefficient of thermal expansion of less than 6.0 x 10-6. Ideal glass kitchen utensils, according to the currently described modalities, should also have a thin cross section so that there is less heating of the glass itself due to the shorter photonic path, and can be stress relieved and can be tempered as part of its processing. The selected material (for example, glass, or tempered glass) in at least one form, is designed for robustness in terms of adequate strength, structural integrity and transmission.
[00088] The question that arises as to whether the illustrative glass or plastic material, such as PET material, must be visibly clear. Another feature of the present invention is that it does not have to be a visibly transparent material in order to be a suitable narrow band kitchen appliance or cooking package product. Many dyes that are used are only absorbent in their respective range at visible wavelengths of light. While the entire visible wavelength range spans from about 400 nanometers to about 750 nanometers, the effect of any given dye is typically a small subset of that overall range. Often, however, broadband absorbers are used as dyes such as titanium dioxide and carbon, which would not be suitable for use with narrowband cooking since they do not have highly transmissive windows in the near infrared and short infrared ranges that are relevant. There are many dyes available that are limited without their absorption to a subset of the visible or slightly above wavelength range.
[00089] The beauty of this concept is that the beautiful and desirable colors can be used for packaging or kitchen utensils with an effect absolutely not harmful to direct radiant cooking. Dyes can therefore be used in glass, plastic, and some ceramics to create a highly desirable consumer product. The dyes can simply be selected to have transmission windows that allow the applied wavelengths to pass according to the application and heating preferences. That is, the dyes, in at least one form, are chosen as being optically transmissive or transparent at the chosen wavelengths that radiate or cook the foodstuff. In addition, dyes, in at least one form, make the cooking container or package at least partially (which can include even substantially or completely) opaque to a human observer while maintaining high transmission in at least one of the bands narrow wavelengths of irradiation used for cooking. In addition, it should be appreciated that paints or dyes can be used in cooking containers or packages as label material that provides readability by a human observer while maintaining high transmission capacity in at least one of the narrow wavelength ranges of the irradiation used for cooking.
[00090] There will be applications for narrow band cooking utensils or cooking packages that will be optimized with a slightly higher level of absorption in the cooking vessel. For example, an application that can optimize cooking if the cooking container itself is at an elevated temperature. In order to accomplish this, an absorbent additive can be placed on the material that will raise the absorption coefficient to the desired wavelength. As mentioned earlier, carbon black can be added in small amounts to adequately increase the absorption of the cooking vessel itself.
[00091] Another aspect of the modalities currently described involves the use of anti-reflective coatings in the cooking container or cooking package to obtain an improved transmission combination. Such coatings can help to better match the refractive index when passing from air into the cooking vessel material at a particular wavelength. Since narrow band cooking typically involves only one, two or three very narrow wavelength bands, a coating can be designed that will combine the refractive index for each of the relevant wavelengths and wavelengths much better than a coating broadband that will attempt to match the entire range of broadband wavelengths. Since, with transparent uncoated materials, almost five percent of the irradiation energy is reflected back to each surface as a Fresnal reflection, some increased performance can be achieved through these index combination coatings. It should also be appreciated that the coatings (if used) are formulated to be safe, do not release harmful substances to the food, and are designed to pass FDA, UL and / or other regulations of food and safety regulatory agencies food preparation.
[00092] Cooking packages that are intended for narrow band cooking applications may incorporate or have special codes associated with them that may take a variety of shapes including numbers (or other alphanumeric characters), markings, graphic indicators, etc. which can be used for a variety of reasons including automatic configuration of a narrow band oven system for optimal cooking. Such codes can be one- or two-dimensional codes, readable or visibly readable codes, or they can be invisible codes printed with UV fluorescent ink or IR fluorescent ink. These can be standard bar codes, uni or two-dimensional bar codes, matrix bar codes, or RFID codes, which communicate various information to the furnace for a variety of purposes. In addition, for example, codes can specify cooking parameters or oven configuration parameters specific to the food in the cooking package. By using these codes, it will also be possible for ovens, for example, to automatically read and communicate information that can help maintain inventory levels in a store or are connected to a home automation system to keep track of pantry stock, dates, and other relevant data. Of course, the kitchenware containers above can also be provided with such codes specifying the cooking parameters or oven configuration parameters corresponding to, for example, the physical parameters of the container. In addition, in implementations of kitchen utensils or cooking package according to the modalities currently described, codes can be provided in association with a particular container, kitchen utensil item, cooking package or foodstuff in a variety of ways different including (1) placing the container, kitchen utensil item, cooking package or foodstuff, (2) providing packaging or the like or (3) providing on or with associated documentation such as a receipt.
[00093] It should be understood that the code can be supplied to the oven in a wide variety of ways. As mentioned above, for example, the oven can read the codes in appropriate ways by suitable sensors or cameras and sent to a controller for the oven (such items not shown in figures 1, 2 and 4 to facilitate the illustration). In addition, codes can be registered via an oven interface by the user (also not illustrated to facilitate illustration).
[00094] The cooking packages also include a pressure or steam relief valve integrated in the container (for example, in a base part or a cover or lid) to prevent the packaging from exploding or leaking when cooked with band technology narrow. In addition, strips (or other geometric shapes) of different materials can be added to the container to brown, or mark the logos, for example, by heating contact with different materials that can absorb greater amounts of irradiation and heat. They can also facilitate the special effects needed for cooking multiple ingredients.
[00095] Figure 2 illustrates an example of modalities currently described. It illustrates a system according to the currently described modalities including an oven cooking cavity represented by space 10 and limited on both sides by a pair of oven walls 11. It shows a lower narrow band irradiation set 20a and a set upper band irradiation rate 20b. The irradiation sets are filled, for example, with surface emitting laser diode devices 21 that radiate towards the target food item 32 with an irradiation pattern illustrated by representative photonic vector lines 22 (for example, 22a and 22b). These laser diode devices 21, in at least some forms, radiate in narrow wavelength bands in the visible and / or infrared bands, where the narrow wavelength bands combine the desired absorption characteristics of the food grade for cooking - to / heating. The pattern of irradiation devices 21 is only represented for concept purposes by lines 22 (for example, 22a and 22b). A typical system illustrates an overlapping irradiation pattern emanating from the devices 21 so that there is no space between the irradiation output of a device compared to an adjacent device. A properly designed narrowband oven will arrange the irradiation fields of the respective devices 21 so that they produce an overlapping and reasonably homogeneous radiation field at the point of impact with the edible target 32.
[00096] Edible target 32 is seated in a specially designed 41 narrow band cooking utensil container. Container 41 is formed according to the currently described modalities (and may include any single accessory, or combination of accessories, or all accessories described here) and is illustrated in an oven cavity to illustrate a system according to the currently described modalities. The narrow band kitchen utensil container 41 can be designed so that it has special location devices such as the lower shoulders of the container 43 that can be used in conjunction with the supports or shoulder 12 to locate the container in a suitable relationship with the irradiation sets 20a and 20b. It should be understood that the container 41 can take a variety of configurations, including a configuration in which compartments for separating items such as food items are provided. The illustrated container 41 is merely an example. In addition, the supports or shoulder 12 can take different shapes or can be replaced by racks or other mechanisms, but in at least one way, the different structures or replacement structures will facilitate positioning and orientation and will be formed of banded transmitting material of appropriate wavelength so that the edible product can be heated or cooked according to the modalities currently described.
[00097] The narrowband kitchen utensil container 41 may have graphic or geometric indicators, such as concentric circles or other concentric markings on its upper surface 44 to provide guidance so that the cook or operator of the band oven system narrowly place the edible product in the appropriate place for cooking by irradiation. Such markings on the surface 44 can be on the surface or can be manufactured within the thickness of the kitchen utensil 41. Whatever the material or dye that can be used to form such marking characteristics it must be suitably transmissive at wavelengths that must be used in conjunction with narrow band cooking. The markings can be configured in any way that provides the appropriate rows for placing food targets properly in the cooking container. For most applications, it will be appropriate to place food items centrally in the cooking container, but there may be applications or reasons why it is appropriate to place them in another way besides centralized. An example would be that multiple different types of edibles are cooked in the same cooking container. The markings can be indicative of the correct location for each of several different types of cooking targets. This can be used in conjunction with the narrowband oven to provide different amounts of irradiation for each of the respective cooking items. The locations can correspond to different sections or subparts of the irradiation assemblies, such as 20a or 20b, so that some irradiation devices 21 can be turned on and others turned off for a particular application. The program can, in fact, have programmable control of each different irradiation device 21 or groups or subsets thereof as can be determined by the designer of the narrow band irradiation system due to the flexibility required to perform particular cooking operations. Markings 44 can actually take on a three-dimensional shape above the surface of the kitchen utensil or cooking package 41 so that there are real physical spaces defined by the markings (such as, for example, the compartments noted above) that facilitate placement of food in the appropriate places for cooking operation by irradiation.
[00098] If the cooking vessel is a cooking package or is formed of suitable material, dividers 44 can be molded in three-dimensional form from a thin transmissive material in order to keep the foodstuffs in place while locating them properly to be irradiated by the narrowband cooking system. A barcode or RFID tag associated with a particular type of prepackaged food or meal can contain all the necessary location information with respect to tag 44 or dividers that can be molded into the transmission package to automatically configure the control system to controlling the output of the assemblies, such as 20a or 20b, in terms of which devices 21 are connected with which intensity at any given time during the cooking process.
[00099] The irradiation that may come from the set 20a from individual devices 21 may have an irradiation pattern across the region 23 which is generally described as vertically ascending towards the edible target in a similar way to the irradiation pattern formed by the set 20b in the downward direction, but the photonic vector lines were left out for the sake of clarity of the design. Again, in at least one way, the narrow wavelength bands contemplated for irradiation emitted towards the edible product by the sets match the desired absorption characteristics of the edible product being heated or cooked.
[000100] The cooking container 41 can be provided with projections 42 that circumscribe part or all of the cooking container, but, for the purpose of providing a location projection on which the cooking container can rest on supports 12 to ensure its vertically in place. This is optional and with the variety of different configurations that can be imagined it may be suitable in some applications and unnecessary in others. Location protrusion 42 can also have one or many properly shaped guide projections 42 'which can be designed to match the special cut-out areas on the fixture support of kitchen utensil 12 as illustrated in the top view of figure 3. Figure 3 it also illustrates a top view of the markings 44 that can be used to be a food item location queue.
[000101] Figure 2 also illustrates that photonic irradiation vectors 22 sometimes reach food grade 32, but sometimes they do not. As illustrated by the vector 24 that did not reach the target food item, it can pass directly through the narrow band kitchen utensil 41 and continue along a path. It is beyond the scope of this invention, but a properly designed narrowband cooking system would employ properly designed reflectors to return or recycle photons that did not reach the food target on the first pass so that they can still be absorbed by the food item.
[000102] The upward radiation of the set 20a and devices 21 is represented by the photonic vectors 22a that would be emanating from each of the devices 21 that is activated. Food utensil 41 is in the path of food target 32, but is designed to be transmissive at the wavelength being used for narrow band cooking. As described elsewhere in this document, anti-reflective coatings can be used on one or both surfaces of the kitchen appliance 41 to improve the combination of the refractive index of the kitchen appliance 41 with the air space 10 so that the energy photonics represented by 22a has minimal reflection on the surfaces without its path through the food grade 32.
[000103] It should be appreciated that the kitchen utensil 41 is illustrated as an integral unit, relatively homogeneous; however, the kitchen utensil can take a variety of different forms. For example, kitchen utensil 41 may have a cover or lid (for example, which, in at least one form, is formed of an optically transmissive material suitable in accordance with the modalities currently described) or may be formed of a metallic material acting as side walls while having optically transparent material at the bottom of it. In a further alternative, a metal rack having shoulders available to match the furnace cavity can be provided with a suitable container according to the currently described modalities supported here.
[000104] Figure 4 illustrates an arrangement similar to figure 2 except that it illustrates a thin-walled plastic cooking package 46 having a base part 49 with a plastic cover 45. To illustrate the system according to the currently described modalities, a oven cavity is illustrated. The base part 49 and the cover 45 can take a variety of configurations, including those that have ribs or openings or compartments for separating items such as food items. In addition, as illustrated, the edge of the base part and / or cover can serve as a locating device to match the oven shoulder 12 (in this and other embodiments described including those in figures 5a, 5b, 6 and 7) . The protrusions or extensions can also be provided for the cooking package or container to improve the positioning methods, although this is not necessary. The shoulder or support 12 can also be replaced by a rack or other mechanism to support the cooking package, although the optical transmission of such a replacement mechanism may be a factor in achieving the currently described modalities. In this illustrated case, energy is being radiated from the upper set 20b in addition to the lower set 20a towards the edible food item 33 and the photonic energy 22a and 22b passes through the transmissive structure of the cooking package 46 including the cover 45 for radiate or cook the food target 33. In addition, if multiple edible items or compartments are provided, techniques described with respect to figure 2 for heating or cooking multiple edible products can be implemented. The plastic from which the cooking package 46 including the cover 45 is manufactured is specifically selected so that it is transmissive, as described in greater detail elsewhere in this document, by the narrow band irradiation that is characteristic of narrow band cooking . In addition, in one form, as an option, a pressure relief valve or opening may be provided in the cap or base part, as shown in Figure 39 or 38, again. In at least one form, the length bands of narrow waves contemplated by irradiation emitted in the direction of the edible product by the sets combine with the desired absorption characteristics of the edible product being heated or cooked. In some ways, cover 45 may not be used during the cooking / heating process and may take different forms, including those detailed below.
[000105] With reference to figure 5a, an alternative cooking package 500, storing the food product 506 is illustrated. An open cavity is not illustrated to facilitate the illustration although the illustrative cooking package can be used in a system that heats or cooks as described in accordance with the present described embodiments. In figure 5a, the cooking package 500 has a base part 502 and a film cover 504, as opposed to a lid. The base part 502 can take a variety of shapes including those with ribs or openings or compartments to separate items such as food items and may include, as an option, a pressure relief valve or opening 505. It should be appreciated that the film cover 504 is typically sealed to the base part 502, but the film can be removed during cooking or heating in some cases. The plastic from which the base portion of the food package 502 and the film cover 504 are made was specifically selected so that it is transmissive, as described in greater detail elsewhere in this document, by the narrow band irradiation that is characteristic of narrow band cooking.
[000106] In figure 5 (b), an additional alternative cooking package 550, foodstuff storage 556, is illustrated. Again, an oven cavity is not illustrated to facilitate the illustration although the illustrative cooking package can be used in a system that heats or cooks as described according to the currently described modalities. The cooking package 550 includes a base part 552 being substantially flat (for example, without vertical walls). The base part 552 can take a variety of forms, including that of a disc with openings or holes (for example, an interlacing or interlaced disc) or a ribbed disc in it. A 554 film cover is provided and, in some cases, can be removed during cooking or heating. The plastic from which the base portion of the food package 552 and the film cover 554 are made and, in at least one way, specifically selected so that it is transmissive, as described in greater detail elsewhere in this document, by the narrow band irradiation that is characteristic of narrow band cooking.
[000107] It will be appreciated that the illustrative cooking packages illustrated here (for example, cooking packages in figures 4, 5a, 5b, 6 and 7) can take a variety of shapes and include a variety of different combinations of features noted here ( for example, codes, dyes, etc.). These cooking packages can also be used in a variety of ways described here.
[000108] Cooking utensil containers and cooking packages according to the currently described modalities can be handled in the preparation stage or cooking stage in unique ways. As such, figure 6 is a flow chart for a cooking method using the selected contemplated devices.
[000109] With reference to figure 6, a method 600 includes the placement of an edible product in a container (or, in some cases, a cooking package) (in 602). This may include the use of food grade guidance accessories from the container noted above. The container is positioned in the oven cavity, for example, using the container locating device above (at 604). Once the container is properly positioned with respect to the open cavity assemblies, the heating or cooking process is conducted (at 606). As noted above, in at least some ways, the heating or cooking process can be performed using codes that are recorded or read.
[000110] Figure 7 illustrates a flow chart for preparing a cooking package for later use in an oven cavity. In this regard, a method 700 includes the selection of a suitable cooking package (out of 702). Obviously, the cooking package takes the form of those described here. Accordingly, the method may also include selecting a suitable material and fabricating or forming a cooking package having the characteristics described here including being transmissive in narrow visible or infrared wavelength bands of radiation that are emitted by the sets of according to the modalities currently described. As noted above, the cooking package can also be supplied or associated with special codes to improve the cooking or heating process. The codes, in one form, are applied to, for example, the cooking package (or its packaging or associated documentation) to be subsequently read by an oven or registered in an oven. In addition, as noted above, the cooking package may have dyes. An edible product is located at the base of a cooking package (at 704). The edible product is then closed in the base part (at 706). The closure can take a variety of forms, including a lid, a film or a box. It should also be understood that the cooking package can then be provided to a consumer or user who will heat or cook the edible product using a suitable oven as described in accordance with the modalities currently described.
[000111] It should be appreciated that the selected cooking package is, in at least one form, a cooking package that not only stores the foodstuff, but is also the same container in which the foodstuff is heated or cooked according to currently preferred modalities.
[000112] The illustrative modality has been described with reference to the preferred modalities. Obviously, modifications and changes will occur to others through reading and understanding the previous detailed description. It is intended that the illustrative modality is constructed as including all said modifications and alterations as long as they are within the scope of the attached claims or their equivalences.

权利要求:
Claims (30)
[0001]
1. Cooking container (41,46, 500, 550) to hold an edible item (32, 33, 506, 556) in an oven cavity (10), the oven cavity having irradiation assemblies (20a, 20b) which emit visible or infrared radiation in only desired narrow wavelength bands, where the cooking vessel is made of a material that is transparent in the visible and infrared radiation wavelength ranges used for cooking emitted by the irradiation assemblies , and wherein the container is made of plastic material, the container characterized by the fact that it comprises: a container locating device (42) for orienting and positioning only the cooking container in the oven cavity with respect to the assemblies to facilitate the irradiation of the edible to cook by the sets.
[0002]
2. Cooking container according to claim 1, characterized in that the material includes dyes so that the dyes are chosen so that they are optically transparent at the chosen wavelengths.
[0003]
3. Cooking container according to claim 1, characterized in that it additionally comprises codes specifying at least one of the cooking parameters or oven configuration parameters.
[0004]
4. Cooking container according to claim 1, characterized in that it additionally comprises an edible item orientation accessory to guide the edible item in relation to the sets.
[0005]
5. Cooking container according to claim 1, characterized by the fact that the cooking container is configured to facilitate the irradiation of the edible product from the top and bottom directions.
[0006]
6. Cooking container according to claim 1, characterized in that the cooking container additionally comprises codes specifying at least one among cooking parameters or oven configuration parameters and where the codes include location information.
[0007]
7. Cooking container according to claim 1, characterized by the fact that the plastic material is at least one of polyethylene terephthalate (PET), polypropylene (PP), high density polyethylene (HDPE), polyethylene low density (LDPE), polyvinyl chloride (PVC), polystyrene (PS), post-consumer resin (PCR) or nylon.
[0008]
8. Cooking package (46, 500, 550) for the storage and / or cooking of an edible item (33, 506, 556) in an oven cavity, the oven cavity having irradiation sets that emit visible or infrared radiation only in the desired narrow wavelength bands, the cooking package comprising: a plastic base part (49, 502, 552) into which the food item is placed, the plastic base part being transparent in length bands visible or infrared irradiation wave used for cooking to facilitate heating of the edible item by the radiation emitted by the sets, a cover (45, 504, 554) for the base part, the cooking package characterized by the fact that it still comprises: a locating device for locating the cooking package only in the oven cavity in relation to the assemblies to facilitate irradiation of the edible to cook through the narrow band assemblies.
[0009]
9. Baking package according to claim 8, characterized by the fact that at least one of the plastic base part and the cover includes at least one dye or a marking, the at least one dye or marking being transparent in irradiation wavelength bands used for cooking.
[0010]
10. Cooking package according to claim 8, characterized by the fact that it additionally comprises codes specifying at least one among the cooking parameters or oven configuration parameters.
[0011]
11. Cooking package according to claim 8, characterized by the fact that it additionally comprises at least one of a pressure or steam relief valve, additives to increase an absorption coefficient, an anti-reflective coating, geometric shapes of different materials for gilding or marking purposes, and the base portion including at least one of the ribs and openings.
[0012]
12. Baking package according to claim 8, characterized by the fact that the locating device guides and positions the baking package in a predetermined position in the oven cavity with respect to the sets.
[0013]
13. Cooking package according to claim 9, characterized by the fact that the cooking package has associated codes or markings specifying at least one of a specific cooking parameter or oven configuration parameters for the foodstuff in the cooking package. cooking.
[0014]
14. Baking package according to claim 13, characterized in that the codes are sent to a controller for the oven cavity.
[0015]
15. Cooking package according to claim 13, characterized by the fact that it comprises compartments for separating food items.
[0016]
16. Cooking package, according to claim 15, characterized by the fact that the codes or markings facilitate the control of the sets according to the respective food items in the compartments of the cooking package.
[0017]
17. Baking package according to claim 8, characterized by the fact that the locating device is configured to couple with a corresponding device when positioned in the oven in the oven cavity to hold and locate the cooking package inside the oven cavity. oven.
[0018]
18. Cooking package according to claim 8, characterized by the fact that it comprises compartments for separating food items.
[0019]
19. Cooking package according to claim 10, characterized by the fact that the codes are read automatically.
[0020]
20. Baking package according to claim 10, characterized by the fact that the codes include location information.
[0021]
21. Cooking package according to claim 10, characterized by the fact that the codes are used to control which devices of the sets are connected, the intensity and the time during cooking.
[0022]
22. Cooking package according to claim 8, characterized by the fact that the cover is one of a cover and a film.
[0023]
23. Cooking package according to claim 8, characterized by the fact that the cooking package is configured to facilitate irradiation of the edible product from the top and bottom directions.
[0024]
24. Baking package according to claim 10, characterized by the fact that the codes are one-dimensional or two-dimensional bar codes.
[0025]
25. Cooking package according to claim 10, characterized by the fact that the codes are radio frequency identification (RFID) tags.
[0026]
26. Cooking package according to claim 8, characterized in that the locating device comprises a portion positioned outside the cooking package, the portion being configured to match the portion of the oven cavity to hold and place the container in the oven cavity.
[0027]
27. Baking package according to claim 8, characterized in that the base portion is one of a disc and a container with vertical walls.
[0028]
28. Cooking package according to claim 9, characterized by the fact that at least one dye makes the container at least partially opaque to a human observer while maintaining high transmission capacity in at least one of the bands wavelength of visible or infrared radiation used for cooking.
[0029]
29. Baking package according to claim 9, characterized by the fact that the at least one dye comprises paints or dyes used as label material visible by a human observer while maintaining high transmission capacity in at least one of the bands wavelength of visible or infrared radiation used for cooking.
[0030]
30. Cooking package according to claim 8, characterized in that the cooking package consists of at least one of polyethylene terephthalate (PET), polypropylene (PP), high density polyethylene (HDPE), polyethylene low density (LDPE), polyvinyl chloride (PVC), polystyrene (PS), post-consumer resin (PCR) or nylon.

类似技术:

公开号 | 公开日 | 专利标题

BR112012031585B1|2020-11-10|cooking container and baking package

US11034504B2|2021-06-15|Cookware and cook-packs for narrowband irradiation cooking and systems and methods thereof

US6294769B1|2001-09-25|Infrared food warming device

CN105768922A|2016-07-20|A Method And System For Digital Narrowband, Wavelength Specific Cooking, Curing, Food Preparation, And Processing

CN204743736U|2015-11-11|Infrared heating cooking device

US20180340692A1|2018-11-29|Electromagnetic induction heating cooking appliance

ES2758131T3|2020-05-04|Cooking Utensils and Cooking Containers for Narrowband Radiation Cooking and Systems and Procedures Thereof

US11039705B2|2021-06-22|Configurable cooking vessel

JP7011090B2|2022-01-26|Light cooking device and light cooking method

JP2021183898A|2021-12-02|Optical cooking device and optical cooking method

KR101548011B1|2015-08-27|Egg cooker using near-infrared

ES2336742B1|2011-02-28|PLASTIC TRAYS AND PLATES TO PACK, COOK AND EAT.

KR20100002414U|2010-03-08|Improvement cooking pan with both sides heating part

同族专利:

公开号 | 公开日

MX2012014462A|2013-04-24|

JP2013539372A|2013-10-24|

JP6516409B2|2019-05-22|

WO2011156823A3|2012-02-02|

JP2020022767A|2020-02-13|

US10882675B2|2021-01-05|

CN102984977A|2013-03-20|

CA2802357C|2019-04-23|

EP2579755A4|2017-03-22|

KR20130086604A|2013-08-02|

BR112012031585A2|2017-05-23|

JP2016209633A|2016-12-15|

KR102173068B1|2020-11-02|

US20160297585A1|2016-10-13|

WO2011156823A2|2011-12-15|

US9357877B2|2016-06-07|

AU2018206797A1|2018-08-09|

AU2011265181A1|2013-01-10|

EP2579755B1|2020-08-05|

CN108937609A|2018-12-07|

US20120063753A1|2012-03-15|

RU2013100182A|2014-07-20|

AU2016201981B2|2018-04-19|

AU2016201981A1|2016-04-21|

RU2583906C2|2016-05-10|

EP2579755A2|2013-04-17|

CA2802357A1|2011-12-15|

引用文献:

公开号 | 申请日 | 公开日 | 申请人 | 专利标题

US1961391A|1934-06-05|Oven and oven shelf |

US953128A|1909-04-23|1910-03-29|Joseph F Eskildson|Folding oven-rack.|

US2864932A|1954-08-19|1958-12-16|Walter O Forrer|Infrared cooking oven|

US3037443A|1955-01-26|1962-06-05|Newkirk Floyd|Means for heating prepared and packaged sandwiches and similar articles of food|

US3215539A|1962-08-09|1965-11-02|Jerome J Landy|Method of sterilizing food in sealed containers|

US3304406A|1963-08-14|1967-02-14|Square Mfg Company|Infrared oven for heating food in packages|

US3456579A|1967-04-26|1969-07-22|Francis J Woods|Packaged food display and heating device|

FR1596525A|1968-07-24|1970-06-22|

US3547661A|1968-10-07|1970-12-15|Teckton Inc|Container and food heating method|

US3615713A|1969-09-12|1971-10-26|Teckton Inc|Selective cooking apparatus|

US3777654A|1971-07-20|1973-12-11|J Strathaus|Roasting pan|

US3881023A|1972-05-11|1975-04-29|Reynolds Metals Co|Flexible cooking container having powder distributed over its interior surfaces|

US3936626A|1972-10-25|1976-02-03|Chemetron Corporation|Method of heating comestibles|

US3941044A|1973-11-21|1976-03-02|Teckton, Inc.|Electrical appliance for heating foods and food package therefor|

US4013798A|1973-11-21|1977-03-22|Teckton, Inc.|Selectively ventable food package and micro-wave shielding device|

US4009042A|1976-01-15|1977-02-22|Corning Glass Works|Transparent, infra-red transmitting glass-ceramics|

US4018612A|1976-03-25|1977-04-19|Corning Glass Works|Transparent beta-quartz glass-ceramics|

US4196331A|1978-07-17|1980-04-01|The Procter & Gamble Company|Microwave energy cooking bag|

JPS6135847Y2|1980-11-05|1986-10-18|

JPS59167310U|1983-04-25|1984-11-09|

FR2575640B1|1985-01-09|1989-12-22|Jovanovic Dragomir|METHOD FOR THE COOKING OF ALL FOODS AND DEVICE FOR IMPLEMENTING SAME|

US4801017A|1986-10-17|1989-01-31|Aldo Artusi|Container, particularly for receiving foods|

US4859822A|1988-05-19|1989-08-22|Mobil Oil Corporation|Microwaveable container|

US5036179A|1988-05-19|1991-07-30|Quadlux, Inc.|Visible light and infra-red cooking apparatus|

US5883362A|1988-05-19|1999-03-16|Quadlux, Inc.|Apparatus and method for regulating cooking time in a lightwave oven|

US5517005A|1988-05-19|1996-05-14|Quadlux, Inc.|Visible light and infra-red cooking apparatus|

US5954980A|1988-05-19|1999-09-21|Quadlux, Inc.|Apparatus and method for uniformly cooking food with asymmetrically placed radiant energy sources|

US6011242A|1993-11-01|2000-01-04|Quadlux, Inc.|Method and apparatus of cooking food in a lightwave oven|

US5665259A|1988-05-19|1997-09-09|Quadlux, Inc.|Method of cooking food in a lightwave oven using visible light without vaporizing all surface water on the food|

US5220143A|1988-05-23|1993-06-15|The Pillsbury Company|Susceptors having disrupted regions for differential heating in a microwave oven|

US5053594A|1989-11-09|1991-10-01|Rich-Seapak Processing Corporation|Cook and serve food package for the storing and heating by microwave energy of a food item|

FR2657079B1|1990-01-12|1993-04-09|Corning France|VITROCERAMIC PRECURSOR GLASSES, PROCESS FOR CONVERTING THESE VERY LOW OR NULL DILATION VITROCERAMIC GLASSES AND VITROCERAMIC MATERIALS OBTAINED.|

US5147068A|1991-01-16|1992-09-15|Wright Food Systems, Inc.|Automated food vending system|

FR2674005B1|1991-03-11|1998-03-06|Jdc Ingenierie|HEATING APPLIANCE CONTROL DEVICE|

US5321232A|1992-01-03|1994-06-14|Amana Refrigeration, Inc.|Oven controlled by an optical code reader|

US5382441A|1993-04-16|1995-01-17|The Pillsbury Company|Method of processing food utilizing infrared radiation|

CA2116929C|1993-05-21|1999-11-02|Jill Ann Fritz|Microwaveable container|

FR2721493B1|1994-06-27|1996-09-06|Dauliach Michel Henri|Fryer without oil bath.|

SE9500738L|1995-02-28|1996-08-29|Catering Dev Ab|Containers for heating by radiation|

BR9610535A|1995-09-20|1999-12-21|Uponor Bv|Process and apparatus for heating polymeric materials processes for reconditioning pipes and for manufacturing oriented tubes of polymeric material, inner lining tube and composite tube|

US5864119A|1995-11-13|1999-01-26|Radiant Technology Corporation|IR conveyor furnace with controlled temperature profile for large area processing multichip modules|

US7205016B2|1997-03-13|2007-04-17|Safefresh Technologies, Llc|Packages and methods for processing food products|

US5958271A|1997-09-23|1999-09-28|Quadlux, Inc.|Lightwave oven and method of cooking therewith with cookware reflectivity compensation|

US6013900A|1997-09-23|2000-01-11|Quadlux, Inc.|High efficiency lightwave oven|

US6069345A|1997-12-11|2000-05-30|Quadlux, Inc.|Apparatus and method for cooking food with a controlled spectrum|

GB2337033A|1998-05-08|1999-11-10|Nestle Sa|Pouch containing food to be cooked while therein|

US6057528A|1998-06-02|2000-05-02|Amana Company, L.P.|Compact high speed oven|

JP3223882B2|1998-06-03|2001-10-29|松下電器産業株式会社|Oven toaster|

JP2000023652A|1998-07-13|2000-01-25|Kazumasa Koike|Production of food|

US6018146A|1998-12-28|2000-01-25|General Electric Company|Radiant oven|

JP2000205573A|1999-01-07|2000-07-25|Matsushita Electric Ind Co Ltd|Toaster oven|

US6176175B1|1999-01-28|2001-01-23|R. Edward Moreth|Fry basket with lever-operated lid and fine mesh disposable basket liners|

US6080436A|1999-06-14|2000-06-27|Lenahan; Terrance F.|Bread refreshing method|

US6204492B1|1999-09-20|2001-03-20|Graphic Packaging Corporation|Abuse-tolerant metallic packaging materials for microwave cooking|

JP2001161557A|1999-12-13|2001-06-19|Sharp Corp|Heating container and its manufacturing method|

JP2001027417A|2000-01-01|2001-01-30|Sanyo Electric Co Ltd|Microwave oven|

JP2001317741A|2000-02-28|2001-11-16|Dainippon Printing Co Ltd|Food automatic cooking system, and microwave oven|

KR100386245B1|2000-03-25|2003-06-02|엘지전자 주식회사|Fast cooking apparatus using infrared emitting heater|

JP2002147762A|2000-11-14|2002-05-22|Fuji Photo Film Co Ltd|Food cooking apparatus|

JP2002243161A|2001-02-15|2002-08-28|Sanyo Engineering Kk|Cooking setting method for electronic cooking range, packaging container, and cooking setting card and electronic cooking range|

AU2002251013B2|2001-02-27|2007-06-07|Societe Des Produits Nestle S.A.|Apparatus and method of rapidly heating a packaged food product|

DE10147664A1|2001-09-27|2003-04-10|P A T Ges Zur Foerderung Innov|Device for browning or re-heating bread-like food in flat form for use in gastronomic operations passes laser beam over surface to be processed in scanning motion, e.g. to write text|

US20030084047A1|2001-11-01|2003-05-01|Williamson Charles G.|Intelligent household networked appliances|

US7151968B2|2001-11-01|2006-12-19|Salton, Inc.|Intelligent coffeemaker appliance|

US7319213B2|2001-11-07|2008-01-15|Graphic Packaging International, Inc.|Microwave packaging with indentation patterns|

US6689996B2|2001-12-07|2004-02-10|Samsung Electronics Co., Ltd.|Microwave oven and method of controlling thereof|

CA2474927C|2002-02-08|2010-03-30|Graphic Packaging International, Inc.|Insulating microwave interactive packaging|

JP4157130B2|2002-10-08|2008-09-24|グラフィックパッケージングインターナショナルインコーポレイテッド|Containers with rims or other features encapsulated by or molded from injection molding material|

ES2388716T3|2002-10-08|2012-10-17|Graphic Packaging International, Inc.|Method and tool for the formation of a container having a flange or other encapsulated conformation, or formed of an injection molded material.|

US9351495B2|2002-07-05|2016-05-31|Turbochef Technologies, Inc.|Air fryer|

JP2004195149A|2002-12-18|2004-07-15|Keiji Imamura|Grid for toaster|

SE0302030L|2003-07-07|2004-05-18|Real Food Sweden Ab|Device for effecting temperature-controlled heating of predominantly solid foods in a microwave oven|

US6831255B1|2003-09-11|2004-12-14|Maytag Corporation|Combination radiant/convection cooking system for an electric oven|

US7323663B2|2004-02-10|2008-01-29|Applica Consumer Products, Inc.|Multi-purpose oven using infrared heating for reduced cooking time|

US7619186B2|2004-02-10|2009-11-17|Applica Consumer Products, Inc.|Intelligent user interface for multi-purpose oven using infrared heating for reduced cooking time|

JP2005237464A|2004-02-24|2005-09-08|Rinnai Corp|Cooking vessel and cooker storing the cooking vessel|

US8029893B2|2004-04-02|2011-10-04|Curwood, Inc.|Myoglobin blooming agent, films, packages and methods for packaging|

US8053047B2|2004-04-02|2011-11-08|Curwood, Inc.|Packaging method that causes and maintains the preferred red color of fresh meat|

US20050279224A1|2004-05-14|2005-12-22|Johan Bergen|Enclosures for food processing|

CA2508308C|2004-06-04|2007-10-16|Xymid, L.L.C.|Microwave cooking package with non-stick absorbing pad|

JP2006050739A|2004-08-03|2006-02-16|Denso Corp|Magnetic noise reducing method of magnet embedded synchronous motor|

WO2006017735A1|2004-08-06|2006-02-16|Pactiv Corporation|Microwaveable laminate container|

US10857722B2|2004-12-03|2020-12-08|Pressco Ip Llc|Method and system for laser-based, wavelength specific infrared irradiation treatment|

US7425296B2|2004-12-03|2008-09-16|Pressco Technology Inc.|Method and system for wavelength specific thermal irradiation and treatment|

US10687391B2|2004-12-03|2020-06-16|Pressco Ip Llc|Method and system for digital narrowband, wavelength specific cooking, curing, food preparation, and processing|

US20110151083A1|2005-04-19|2011-06-23|Alan Soucy|Cartridges for storing food materials and methods and apparatus for processing food materials stored within such cartridges|

JP2006317019A|2005-05-10|2006-11-24|Matsushita Electric Ind Co Ltd|High frequency heating cooker|

US7476830B2|2005-05-25|2009-01-13|Graphic Packaging International, Inc.|Microwave packaging for multicomponent meals|

KR20070000165A|2005-06-27|2007-01-02|삼성전자주식회사|Bar code type microwave oven and control method the same|

KR20070005808A|2005-07-06|2007-01-10|삼성전자주식회사|Cooking apparatus, cooking system, cooking control method utilizing bar code|

KR101232612B1|2005-07-20|2013-02-13|삼성전자주식회사|Cooking apparatus, cooking system and cooking control method thereof|

US20090188914A1|2006-06-14|2009-07-30|Harl Kara L|Microwavable bag or sheet material|

US8126319B2|2006-08-10|2012-02-28|De Luca Oven Technologies, Llc|Radiant oven with stored energy devices and radiant lamps|

US7804045B2|2006-08-28|2010-09-28|Ameritherm, Inc.|Portable food heater|

US8071198B2|2006-11-17|2011-12-06|E.I. Du Pont De Nemours And Company|Glass articles with adhesion and stain resistant non-stick coatings|

US8784920B2|2006-12-29|2014-07-22|St. Dalfour Sas|System and method for packaging|

FR2913210B1|2007-03-02|2009-05-29|Sidel Participations|IMPROVEMENTS IN THE HEATING OF PLASTIC MATERIALS BY INFRARED RADIATION|

JP5138257B2|2007-03-28|2013-02-06|大阪瓦斯株式会社|Infrared intensity detector for cooking appliances|

JP2008258091A|2007-04-09|2008-10-23|Matsushita Electric Ind Co Ltd|Microwave heating apparatus|

JP4547399B2|2007-06-04|2010-09-22|長谷製陶株式会社|Microwave oven|

EP2185359B1|2007-08-30|2019-01-02|Dupont Teijin Films U.S. Limited Partnership|Dual ovenable vacuum skin packaged sealed container comprising a receptacle containing a food product and a sealed thermoformable polyester film lid|

US8193474B2|2008-07-17|2012-06-05|Harris Technology, Llc|Smart sensing oven|

US8228197B2|2008-11-10|2012-07-24|Pouch Pac Innovations, Llc|Flexible pouch with smart tags|

CN104873112A|2009-03-05|2015-09-02|派拉斯科技术公司|Digital heat injection by way of surface emitting semi-conductor devices|

US20100320189A1|2009-06-18|2010-12-23|Buchheit Brian K|Automated user-customized cooking appliance configuration|

WO2011038492A1|2009-10-01|2011-04-07|North America I.M.L. Containers|Food container for microwave use|

US20110091614A1|2009-10-16|2011-04-21|Conagra Foods Rdm, Inc.|Container system|

US20110147374A1|2009-12-22|2011-06-23|Dbk David + Baader Gmbh|Electric heating apparatus for heating infant food by means of electromagnetic radiation|

WO2011156823A2|2010-06-11|2011-12-15|Pressco Ip Llc|Cookware and cook-packs for narrowband irradiation cooking and systems and methods thereof|

US9332877B2|2010-06-11|2016-05-10|Pressco Ip Llc|Cookware and cook-packs for narrowband irradiation cooking and systems and methods thereof|

JP5625613B2|2010-08-20|2014-11-19|パナソニック株式会社|Cooker|

US8379302B2|2011-06-20|2013-02-19|Delphi Technologies, Inc.|Infrared light distribution pattern control using object detection and electrowetting devices|

EP2874525B1|2012-07-23|2018-08-22|SensAbility Pty Ltd|A device and a method for characterising a chromatic property of foodstuff|

RU2677820C2|2013-09-27|2019-01-21|Сенсабилити Пти Лтд|Method and apparatus for identifying content property of foodstuff|

EP3406108A4|2016-01-22|2019-08-21|Pressco IP LLC|A system and method for producing an engineered irradiation pattern in a narrowband system|

US20180220500A1|2017-01-30|2018-08-02|Newtonoid Technologies, L.L.C.|Smart ovens and optional browning trays therefor|US10687391B2|2004-12-03|2020-06-16|Pressco Ip Llc|Method and system for digital narrowband, wavelength specific cooking, curing, food preparation, and processing|

US7425296B2|2004-12-03|2008-09-16|Pressco Technology Inc.|Method and system for wavelength specific thermal irradiation and treatment|

US10857722B2|2004-12-03|2020-12-08|Pressco Ip Llc|Method and system for laser-based, wavelength specific infrared irradiation treatment|

US9332877B2|2010-06-11|2016-05-10|Pressco Ip Llc|Cookware and cook-packs for narrowband irradiation cooking and systems and methods thereof|

JP2016519584A|2013-03-14|2016-07-07|プレスコアイピーエルエルシーＰｒｅｓｓｃｏＩｐＬｌｃ|Utensil and cooking pack for narrow-band irradiation cooking, and system and method thereof|

WO2011156823A2|2010-06-11|2011-12-15|Pressco Ip Llc|Cookware and cook-packs for narrowband irradiation cooking and systems and methods thereof|

US8815059B2|2010-08-31|2014-08-26|Guardian Industries Corp.|System and/or method for heat treating conductive coatings using wavelength-tuned infrared radiation|

EP2505065A1|2011-04-01|2012-10-03|Barilla G. e R. Fratelli S.p.A.|An apparatus and a method for processing and cooking a food preparation|

GB201114048D0|2011-08-16|2011-09-28|Intrinsiq Materials Ltd|Curing system|

US20140109896A1|2012-10-23|2014-04-24|Clay Gower Codner|Firepits and grills formed from the same|

JP5982078B1|2013-08-06|2016-08-31|コーニンクレッカフィリップスエヌヴェＫｏｎｉｎｋｌｉｊｋｅＰｈｉｌｉｐｓＮ．Ｖ．|Reheating cooked foods such as meat|

CN104797885B|2013-10-24|2017-06-06|松下知识产权经营株式会社|Heating device, cooking system, arithmetic unit and cooking support method|

FR3014304B1|2013-12-05|2016-01-01|Seb Sa|COOKING CONTAINER PROVIDED WITH TEMPERATURE SENSOR AND IDENTIFICATION MEANS OF A COOKING AREA|

JP6586274B2|2014-01-24|2019-10-02|パナソニックインテレクチュアルプロパティコーポレーションオブアメリカＰａｎａｓｏｎｉｃＩｎｔｅｌｌｅｃｔｕａｌＰｒｏｐｅｒｔｙＣｏｒｐｏｒａｔｉｏｎｏｆＡｍｅｒｉｃａ|Cooking apparatus, cooking method, cooking control program, and cooking information providing method|

US10314320B2|2015-03-20|2019-06-11|Meltz, LLC|Systems for controlled liquid food or beverage product creation|

US9487348B2|2015-03-20|2016-11-08|Meltz, LLC|Systems for and methods of providing support for displaceable frozen contents in beverage and food receptacles|

US9346611B1|2015-03-20|2016-05-24|Meltz, LLC|Apparatus and processes for creating a consumable liquid food or beverage product from frozen contents|

US10111554B2|2015-03-20|2018-10-30|Meltz, LLC|Systems for and methods of controlled liquid food or beverage product creation|

PT3288861T|2015-04-30|2020-06-30|Nestle Sa|Code arrangement and container of system for preparing a beverage or foodstuff|

CN107531401B|2015-04-30|2020-06-16|雀巢产品有限公司|Code and container for a system for preparing beverages or food products|

GB201512048D0|2015-07-09|2015-08-19|Strix Ltd|Food preparation|

EP3344044A4|2015-09-01|2019-05-01|Pressco IP LLC|Integrated power supply and control system and method|

US10064244B2|2015-09-10|2018-08-28|Brava Home, Inc.|Variable peak wavelength cooking instrument with support tray|

US11156366B2|2015-09-10|2021-10-26|Brava Home, Inc.|Dynamic heat adjustment of a spectral power distribution configurable cooking instrument|

EP3494760A4|2016-08-02|2020-07-22|Brava Home, Inc.|Variable peak wavelength cooking instrument with support tray|

JP2018534514A|2015-09-10|2018-11-22|ブラバ・ホーム・インコーポレイテッド|Camera in oven|

FR3043534B1|2015-11-18|2017-12-15|Jean Michel Senaux|DEVICE AND METHOD FOR DEFROSTING, HEATING AND / OR COOKING A FOOD PRODUCT|

US10465976B2|2016-05-19|2019-11-05|Bsh Home Appliances Corporation|Cooking within a refrigeration cavity|

US10101035B1|2017-04-17|2018-10-16|Silicon Valley Factory LLC|Custom cooking program based on feedback|

US10120553B1|2017-04-17|2018-11-06|Sebastian Thrun|User interface and controller for a heating system|

WO2018194715A1|2017-04-17|2018-10-25|Silicon Valley Factory LLC|Automatic heating system and method|

US10061285B1|2017-04-17|2018-08-28|Silicon Valley Factory LLC|Encoding a custom cooking program|

US10070485B1|2017-04-17|2018-09-04|Silicon Valley Factory LLC|Automatic heating system and method|

US10009963B1|2017-04-17|2018-06-26|Silicon Valley Factory LLC|Decoding a custom cooking program|

US10223933B1|2017-08-09|2019-03-05|Brava Home, Inc.|Multizone cooking utilizing a spectral-configurable cooking instrument|

US11206949B1|2017-11-15|2021-12-28|Brava Home, Inc.|High power density toaster|

US10502430B1|2018-10-10|2019-12-10|Brava Home, Inc.|Particulates detection in a cooking instrument|

法律状态:
2018-12-26| B06F| Objections, documents and/or translations needed after an examination request according art. 34 industrial property law|

2019-08-20| B06U| Preliminary requirement: requests with searches performed by other patent offices: suspension of the patent application procedure|

2020-02-04| B06A| Notification to applicant to reply to the report for non-patentability or inadequacy of the application according art. 36 industrial patent law|

2020-06-02| B09A| Decision: intention to grant|

2020-11-10| B16A| Patent or certificate of addition of invention granted|Free format text: PRAZO DE VALIDADE: 20 (VINTE) ANOS CONTADOS A PARTIR DE 13/06/2011, OBSERVADAS AS CONDICOES LEGAIS. |

优先权:

申请号 | 申请日 | 专利标题

US35378210P| true| 2010-06-11|2010-06-11|

US61/353,782|2010-06-11|

PCT/US2011/040237|WO2011156823A2|2010-06-11|2011-06-13|Cookware and cook-packs for narrowband irradiation cooking and systems and methods thereof|

[返回顶部]